Southern California has had a string of super hot days over the past week. I’ve been trying to run and cook but I just can’t bring myself to do much but laze around in front of a fan. We don’t have air conditioning which means it gets really hot in our apartment, so cooking is not very realistic right now. I apologize for my cooking absence but you can blame the sun! I have been eating a lot of vegetables and fruit thanks to the heat – I love you sun! Anyway, I decided the ol’ blog needed a good post today.
Carmelized Onion, Peach & Poppy Seed Dressing
1 tbs Earth Balance Butter (vegan butter)
1/4 onion, chopped
1 tbs brown sugar
1 small peach (or about 4-5 frozen peach slices)
2 tbs vegetable oil
1 tbs poppy seeds
This one is really easy and requires minimal cooking (yes!).
Start by cutting your onion. Leave the pieces fairly large.
Cook the onions until they just begin to turn translucent. Allow them to cook for a few minutes. Add the peach, onion, and vegetable oil to a blender. Blend until smooth and creamy. Then stir in the poppy seeds.
This dressing is quite thick. If you prefer a thinner dressing, add a bit more oil or soy milk.
The salad pictured below is arugula, cherry tomatoes, banana, avocado, and cracked black pepper (I feel fancy just typing that).
I also have to tell everyone that today is pretty much the best day ever – my best friend is moving here (2 hour drive away) from Luxembourg. I get to see her tonight for the first time in a year. She’s also 7 months pregnant. I’m bursting with excitement!