So Friday I was going to post vegetarian meatloaf, but I miscalculated the cook time by over three hours as a result of me skimping on a few ingredients (yes- including meat HAHA). I'm no chef, but I'm determined to get the right recipe to you ASAP because it was still awesome! With all that cooking time, I searched Pinterest for recipe ideas- should have figured by now almost all of them have pumpkin spice involved for fall! The thing is, I don't want pumpkin soup or pie just yet. I want fluffy Swedish cinnamon rolls called kanelbullar (CAN-al-boolar) that my family has made for forever. Hmm... maybe you know where I'm going with this? Sweet pumpkin puree + kanelbullar = fluffy flaky spiced heaven rolls!
It's been almost an entire week since I've posted!! Mid 6 weeks exams have gotten the best of my internet time and thus have taken priority over showing more recipes. But toil not, I'm back and ready to cook (or uncook- you'll see some of these soon) again! Today, how about a comforting bowl of omega-3 complete protein vitamins? No? Maybe you'll change your mind after taking the first surprisingly crunchy and sweet bite...
Yesterday I had my birthday. I didn't want to cook or clean- so lazy!! I literally had leftover cookies and a bunch of bananas for dinner. As a result of said extreme laziness, my lunch was also super 'thrown together'- as in ole' faithful sandwich and whatever fruit was laying around the kitchen. Peanut butter and jelly is so last season though... This time I'm using apple butter.
Spiced Oatmeal Apple Fritters... I've been trying to figure out what to call them all day! Every time I take a bite it's like I'm transported back when I was 5. My dad and I would walk in from the cold Washington drizzly outdoors to a warm bakery. Glass displays held stacked baskets filled with golden rolls, artisan scones, doughnuts, and muffins galore! Being a crazy little tyke I'd immediately press my face up to the shelves holding the fresh maple frosting-laden sugar pastries and monster glazed twists of apple cinnamon bread- Oh, if only I could share the smell here! All my recipe needs is a simple glaze and I'm drawn straight back into nostalgia!
Monday nights are the absolute WORST of times for me to prep a tasty lunch for the upcoming day. 9 pm after band practice trying to fry gourmet cuisine looks a lot like an episode of Hell's Kitchen, so I keep things simple. Just a few ingredients that practically cook themselves meld together in this homestyle favorite- no animals cooked in the making!
I know, I'm late to post a lunch for Friday! I DID have a recipe made but could not find the time to post it (oh, the excuses). No, really- you can read why here. Teeny fortunate mishap aside, a new stardate has arisen and brought my hunger for a nifty baked potato. Don't be fooled by the absurd perplexities our society has dared call a 'baked batato' because mine will change the world- one animal lover's taste buds at a time. If you've ever made deviled eggs, you can absolutely pull off this recipe.
"GRAAAINS!" It's not quite October, but I can hear the Zombies chanting. This recipe uses corn flour instead of traditional wheat flour tortillas- filling you with energy on the days class leaves you half dead! I also want to show you one of my favorite cooking channels called the Vegan Zombie (who makes vegan super fun so be sure to check them out) and thought their tortilla tutorial would be a great way to do so. Enough chat- onto the fajitas!!!
What did little Bo Peep use to get her sheep back? Sheperds pie of course! Because everybody loves pie. I made a pear crumble earlier this week, now it's savory's turn to be the pastry star. A butter-free crust that's so easy to make filled with a vegetable pot pie soup and topped with baked mashed potatoes, it's sure to keep you coming baaaaaack for more!
Openfaced toasts with this quick-fix tapenade is perfect for finishing up that essay (due next period during) lunch- you'll have a free hand while crunching and savoring the deep roasted flavors. I make this before Monday night band rehearsals because it's so quick and easy.
As summer draws closer to an end, my cravings for fall-inspired cuisine are beginning to bloom. Rainy days, changing leaves, and bald patches of grass (gotta love Texas' laser-beam scorching sun) are transforming the neon tank top + lemonade weather into something more rustic. What better way to welcome autumn than end-of-season fruit embraced in crispy spiced toppings? These baked pears take advantage of summer sweetness while staying light enough to be a healthy lunch.