Let's start off with something really delicious-looking, so you will stay to read the rest of the post...
The thing with toasted nuts and I, is that, I burn them. All the time.
This is an extreme example, but when I was toasting these pecans and cooking something else on the stove at the same time, I smelled something burning. BURNING = CHECK OVEN. "Oh, it's just a crumb under the burner on the stove". I kept smelling it. "Hm...". "OH #$%*" Oops. Oops, indeed.
And pecans are expensive, people!
Strawberry Turmeric Salad
The second batch of toasting was great, and it turns out this salad really needs the pecans; they add another level of yumminess.
For the salad:
a few sliced strawberries
a few small cauliflower florets (though you could use anything you have on hand, really. I actually would use something else next time.)
a handful of toasted pecans
For the dressing:
2-3 tbsp x-virgin olive oil
3 tsp lemon juice
1 tsp liquid honey
2 tsp ground turmeric
salt and pepper
Toss with salad.
*** I feel like I should have a disclaimer for the recipes that I make up myself:
I don't measure!
I throw in whatever I have on hand!
I go by taste!
So please just adjust them to your own taste and use them as more of a guideline.
We used our leftover guacamole and refried beans (with some whole beans thrown in) from tostads, combined them with some sauteed, spiced onions and green peppers, threw them on a tortilla with cheese, salsa and lettuce. To make it vegan, just cut out the cheese.