I have a new recipe for you! But you’ll have to wait until after my (rather long) weekend-rant. Or not, feel free to skip down.
I’ve gone through a few eating-related emotional ups and downs, which almost always happens when I go to a party. But all-in-all it has been a good, relaxing weekend here at home. I’ve hit a sort-of writer’s block here, so I’m just going to resort to pictures.
first time eating OIAJ, using a nearly empty nut butter jar! I’ve seen this everywhere, but most notably on KERF and Emma’s blog. My combo: refrigerated overnight oats topped with some crumbled cupcake-muffin (recipe below!), and Artisana Cacao Bliss chocolate coconut butter. I didn’t quite finish in time to leave for work, so I popped the lid back on and took the rest to finish when I got to work. My co-workers are constantly amused by my love of eating and drinking out of jars. Like this!
Which consisted of my new Amazing Grass lemon lime energy blend, mixed with one of these:
The flavor was awesome, and so refreshing. I think this is my favorite way to enjoy some Amazing Grass lemon lime. I can imagine it would be good with anything that is already tropical-flavored.
Another foodie-first: TVP (textured vegetable protein). I was very curious when I spotted this stuff at whole foods, but decided to try it anyway. Also in the bowl: arugula, cucumber, red pepper, Mom’s delicious homemade hummus (thanks, Mom!), nooch, and a splash of apple cider vinegar. This combo is high on my list of salad beast bests. The TVP added a nice, light meat-y taste, and was perfectly filling.
I know you can use TVP to make veggie sausages, but I don’t really see myself doing that any time soon. I may use it as a crumbled sausage replacement in sauces or omelets. I always love finding new foods to experiment with.
First-in-a-while: ordering take out. Especially since starting this blog, I’ve seriously cut down on the amount of asian take-out I’ve ordered. However, I was feeling really un-inspired to cook, and was seriously craving good, healthy (!), Vietnamese food.
I got baked tofu and eggplant in a light garlic-sesame sauce, served on brown rice. Exactly what I wanted to eat – I love when that happens. To make up for my laziness, I called in the order and walked to the restaurant to pick it up. About a 30+ minute walk round trip, and it was a gorgeous evening.
The last weekend first: a new-to-me brunch restaurant, Sark’s in the Park. One of my good friend’s from high school recently moved into the neighborhood, so we decided to meet up for a lunch/brunch.
I dressed up a little for the occasion. [[skirt: American apparel, leggings: Steve madden @ DSW, tank: forever 21, belt: forever 21, hair flower: H&M]]
I almost never order breakfast for lunch, but I was really hungry, and couldn’t pass up the whole-wheat banana pancakes. They even caramelized the bananas on one side! It was, indeed, a fantastic breakfast (for lunch).
Now, a recipe! Friday’s was one of my best friend’s birthday parties (and my half-birthday!). She specifically requested that there be no gifts, but I had to do something, so I baked. She generally likes fruity or nutty desserts over rich and chocolate-y desserts, so I turned to the blog world for a recipe. After much searching, I settled on scaling up Katie’s strawberry shortcake single-lady cupcake recipe.
I had also planned a fantastic coconut-cream topping, but it failed miserably. These were still delicious, but since they were missing their frosting, they were more like muffins than cupcakes.
Strawberry Shortcake Cuffins (vegan)
[makes 12 cupcake-muffins / cuffins]
- 2.25 cups flour (I used half all-purpose, half whole wheat)
- 3/4 cups sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. fresh nutmeg (feel free to omit the spices, but I thing it adds an amazing extra layer to the cakes)
- 3/4 cup extra virgin coconut oil (I highly recommend coconut oil, but substitutions include canola oil, applesauce, etc)
- 1 cup unsweetened non-dairy milk
- 1 Tbsp. vanilla
- 3/4 cup finely chopped strawberries (overripe ones are great for this)
Directions: *if using coconut oil* preheat the oven to 330 degrees fahrenheit. otherwise, preheat to 350 degrees.
Combine all dry ingredients in a large mixing bowl. Combine all of the wet ingredients except strawberries, then add wet to dry. Mix until not quite combined, then add the strawberries. Mix until *just* incorporated, careful not to over-mix, or the cakes will be too dense.
Spoon the batter into a 12cup muffin pan – with or without baking cups. If you do not use baking cups, I’d recommend lightly greasing the pan.
Bake for about 20 minutes at 330, or until done – when a toothpick stuck into the cake comes out clean. Transfer to a cooling rack as soon as possible. Once cooled, top with your favorite frosting or topping, or just eat them naked!
What’s your favorite way to eat TVP?
Do you have a take-out weakness? What kind of food?
Favorite way to eat your muffins / cupcakes? I recently discovered that they are fantastic when crumbled on top of cold oats.
More recipes to come this week 🙂