I'm officially into soups now! We're having a bunch of stormy weather in Texas this week, perfect for warm broths and vegetables. Normally I love taking my time finding spices, discovering recipes to 'veganize', and finding the right cooking substitutes. Tonight I wanted to get a break from cooking while I spend time making a homemade 'go blonder' spray for hair (which I'll post about later if it works), so I grabbed some canned corn to make a speedy 'cheat' version of this southern favorite!
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!
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.
A while back a friend of ours brought me a bunch of Asian vegetables from their garden. There was only one I could not name, and it sort of looks like a giant bald white hamster with a bunch of long stringy tails. How on God's green earth am I supposed to cook something with that? Like every brave vegan would do I washed the thing, cut it into fries and took a taste, contemplating what to make with it. I'm still not certain what it was but it tastes like a radish. So I had a fancy radish. And I had Chinese string beans. And noodles. But most of all... I was had peanut butter withdrawals (sweet peanut butter how I miss you so much). I'm not quite sure how it all happened but somehow sweet potatoes, string beans, and radish wound up sauteed with spicy peanut sauce on stringy udon noodles. . . oh yum!
I L-O-V-E pb & j sandwiches any day of the week. Crunchy peanutty strawberry stickiness between two thick homemade bread slices is mid-day heaven! But everybody knows how to make one and it's not very appealing. I stood in my kitchen naming off boring sandwich fillings for my VLC challenge- something that everyone has in the house. Got peanut butter? Yeah. Got jelly? Sure. And lots of leftover chocolate chips? Gimme! And what about... hot dog buns? What am I supposed to do with those? *Little annoying dancing banana starts singing "Peanut Butter Jelly Time" in my head*
About four months ago I made a huge pizza and I had tomato sauce left over. I thought "pizza would be perfect for VLC! It's fun and picky eaters can conveniently change the toppings and..." Then I checked the fridge. Upon opening said jar of tomato sauce a huge white fluffy mass of [mold] sat happily afloat my pizza base. How opportune! So I came up with the next best way to make mini pizzas with less sauce (Don't judge- I had to use ketchup in lieu of it. Still tastes great!). Now we have for you cute little pizza slider muffins! No joke, this is probably the easiest, fastest recipe I've done on here.
Pasta salad is one of the many wonderful leftover-type foods that get more flavorful the longer they sit in your fridge, so you can take some for Monday's lunch then dollop it aside Friday's dinner. It tastes just like the tangy cool macaroni sides you scoop up at the salad bar, only this time only fresh wholesome ingredients are used. But it wouldn't be 'salad' if it had to be made one way! Throw whatever your crazy heart desires into the mix to make it your own. Just don't get too funky and blame the nastiness on me... K?
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