05 April 2012
Rice cakes with mixed vegetable cream cheese: the anti-bagel
Does anyone else ever have cravings for rice cakes? No? Just me?
Lately we've had a couple weeks in which we were fussy and tired and hungry and didn't want anything at our house, so we went out. We ordered takeout. We went out again. And of course when you do this for more than one or two meals per week you are going to start to feel just awful. I certainly did. So we called an unofficial moratorium on going out to eat and started making an effort to cook and eat more at home. Good so far.
Today I wanted to go to the bagel shop. But why go to the bagel shop when you have half a block of cream cheese, all the vegetables you can eat, and a package of long thin crackery rice cakes at home?
No, rice cakes are not really anything like bagels. They do provide a nice crispy poppy salty base on which to pile a massive amount of cream cheese and vegetables, though.
I chopped up chard, parsley, red onion, red bell pepper, and mushrooms. I mixed them with a whack of cream cheese and a spoonful of yogurt to thin everything down just a touch. Salt; pepper. I spread my homemade schmear onto my rice cakes, threw a little bit of extra parsley and pepper on top, grabbed a banana and a glass of water, and sat down for lunch.
I feel much better.