As I was surfing my twitter feed this morning I came across this amazing video of a landslide in progress. I’m a nerd for natural disasters. I actually took Natural Disasters as an elective of great interest in college and not because it’s alternate name was Rocks for Jocks.
This landslide is apparently progressing at a rate of 50 cm/hr. I would agree with some of the comments that say that the slide is probably moving a little faster than that, but I’m not going to argue that it is moving at a slow enough pace that a geologist is able to walk all over the pile. Because the landslide is still moving, the Wyoming Department of Transportation is waiting until it stops flowing to begin clearing operations. The landslide is blocking a highway next to the Snake River. We forget that nature does things her own way sometimes.
I’ve really been eating a lot more fruits and vegetables since I have been heading more towards the whole foods end of the vegan/vegetarian diet. This unfortunately means that I occasionally have veggies that just won’t make it another day. I just don’t know what do do with these vegetables, so I was inspired by Angela Lidden’s Back on Track Salads to make this Use It or Lose It Salad.
I had some cilantro, celery, carrots, a red onion and a cucumber that I simply had to use. I didn’t want any to lose their yummy crunchy textures or start rotting.
I chopped up the veggies to make a beautiful colorful salad.
I cooked and drained the wheatberries (this may actually be a picture of rye berries that I cooked the same day).
And added the wheatberries to the chopped salad ingredients.
At this point I wanted to add a little more color to my salad. I grabbed a tomato from the still good pile of veggies and chopped it up.
Because these salads always have some kind of bean I went on a quest for a can of beans in my house. This actually proved challenging. I came up with a can of red kidney beans that I added with delight.
I finished the dish with a olive oil, lime juice and italian seasoning dressing. and enjoyed the fresh and delicious salad.
Use it or Lose it Wheatberry Salad
Prep Time: 1 hour
Keywords: mix salad side vegan beans wheat berry cucumber carrot
- Red Onion
- Wheat berries
- Red kidney beans
- Olive oil
- Lime juice
- Italian seasoning
- Salt and Pepper
Soak wheatberries overnight and simmer for 1 hour to cook (or use favorite wheatberry cooking method).
Chop up celery, cilantro, onion, carrots, cucumber and tomato. Mix in a bowl.
Add cooked and drained wheatberries.
Add drained and rinsed red kidney beans.
Mix salad well.
In a small bowl mix dressing of olive oil, lime juice, and italian seasoning.
Drizzle dressing on salad and mix gently.
Add Salt and Pepper to taste
It wasn’t nearly as amazing as the Back on Track II salad I attempted a few weeks ago. But I was using almost only ingredients I was worried about losing to time. What I love most about these salads is that I tupperware up what is left and eat what is left throughout the week. I have even been known to throw some on leafy green salads and on vegan pizzas.