A new hearty winter recipe coming soon, but here are some pictures of yummy things that have passed through my kitchen over the last several weeks. Inspiration!
Made a fresh tomato sauce with some of the last tomatoes from my balcony garden. by sauteing some onions and garlic in olive oil, adding chopped tomatoes and letting simmer for a bit covered. Added some broccoli and served over store-bought gnocchi, delish!Didn’t follow a recipe here, but this was a breakfast made from one fresh-picked apple peeled and chopped small, cooked with some sugar in a sauce pan cover until the apple was soft. Added oatmeal, soymilk, vanilla and a tablespoon of sugar and topped with peanut butter and agave. Mmm! I’m currently obsessed with oatmeal.I had a bag of Dandies around sitting from my last trip to America a year ago, so it was time to use them! I made my own hot chocolate by adding a tablespoon of cocoa powder and a table spoon of sugar to a sauce pan with a mug full of soymilk. Stir until warm, add Dandies. Maybe winter isn’t so bad… More Dandies action. Whole wheat English muffin in the toaster oven, one side with chocolate, one with Dandies. Toast until browned, put ends together to make a delicious S’mores sandwich. Yum! Currently my favorite oatmeal. My friend staying with us asked, “how do you not just eat this all the time?!”. I’m not sure, but I look forward to breakfast! This was 3/4 cup porridge oats, 1 1/2 cups soymilk, 1-2 Tablespoons and cocoa powder, sugar to taste and a dash of vanilla, stirred constantly in a saucepan until thick, topped with a piece of a chocoalate bar and shredded coconut. Yesssss. I went pumpkin crazy for a few weeks. This is some homemade tempeh bacon on whole wheat bread with a slide of roasted Hokkaido pumpkin and some wilted spinach with apple mustard. So good!Pumpkin Gnocchi. This was delicious and way easier than I thought it would be. I used the Pumpkin Gnocchi recipe here from the blog Fried Dandelions and I sauteed this batch with onions, broccoli, garlic and mushrooms, topped with nutritional yeast. Yay pumpkin!
Followed the recipe for Lemon Pound Cake from Veganomicon, but substituted more soy yogurt for the tofu it called for and more lemon zest for the orange extract. It turned out lovely! Maybe I’ll do it again, as I have acquired more soy yogurt.