April 5, 2009

So this morning I made CCK’s recipe for Oatmeal Raisin Pudding. It was very comforting. Although the weather is warming up, I can still enjoy a nice bowl of hot cereal. I used some maple syrup to sweeten the recipe ever so slightly.

Tonight I plan on making Cajun Chickpea Cakes┬árecipe from the Happy Herbivore. I hope they turn out well! I have some beets that I want to use up, so to accompany the chickpea cakes I’m making a beet pizza. I hope it turns out well!

April 2, 2009
March 24, 2009

I don’t have any pictures of what I ate today, but I can tell you what I ate!

Breakfast

I brought it with me to my 9 AM class, and some people asked me what that was. I admit it did look weird, but it was good nonetheless. But I think I’ll add some maple syrup or some other sweetener to it next time

Lunch

Pita stuffed with:

  • homemade hummus + BBQ sauce
  • spinach and onions
  • sour cream

I also had some Trader Joe’s Spicy & Tangy almonds.

Dinner

  • Trader Joe’s vegetable gyoza + dipping sauce (mayo + BBQ sauce)
  • Kath’s recipe for coconut-crusted tofu

I came home to the most delicious smell! My roommate made a pizza, and of course I had to try some. So I had a slice of it. It was a mozzarella + caramelized onion + crust stuffed with ricotta pizza. Now that’s a mouth full!

Let’s see… before lunch I was getting hungry so I had some more cinnamon almonds that I keep in a container at my studio. After lunch and some errands I had this mint chocolate pudding (made out of tofu) that I made yesterday + some crumbled graham crackers. And just right now I had roasted chickpeas. My stomach had been feeling strange since last night. Which is why I didn’t have the pudding I made, yesterday. The doctor said to stay away from dairy products until I start to feel better. Well, I would’ve taken her advice if my roommate hadn’t made that pizza! It smelled way too good to pass up. Hopefully, I’ll be feeling better tomorrow though.

Christmas Cookies

So if you were one of the lucky few who got some baked goods from me for Christmas, this is what you got!

Sugar Cookies with Organic Vanilla Icing, Chai Shortbread, and Cocoa Fudge Cookies

March 22, 2009

I made this sandwich with Veggeroni, sauteed mushrooms with sweet basil, and provolone on wheatberry sprouted bread.

Roasted Vegetable and Tofu Napoleon

Most of what I’m going to be posting are recipes I made awhile back. I tend to cook aesthetically pleasing things when I’m back home with my parents. They have a lot of prep space and it doesn’t feel like such a hassle to cook.

March 20, 2009
Wine Simmered Peaches with Wine Flavored Yogurt
PeachesWhite wineSugarGreek yogurt
Wash the peaches carefully and put them in a small pan. Add white wine until the peaches are half covered.
Add sugar, I usuallt take 2 parts wine and 1/2 part sugar but you can change that if you want it sweeter.
Simmer the peaches until soft, you have to turn them over some time in the middle.
Take out the peaches and slip off the skins, it’s very easy when they are cooked, and leave them to cool down.
Let the wine simmer until it has been reduced with at least a third and has become syrupy.
Add some of the syrup to the yogurt until you have a more sauce like consistency.
Serve the peaches with a dollop of yogurt and some of the wine syrup if you want.
Recipe from Lucullian Delights

Wine Simmered Peaches with Wine Flavored Yogurt

Peaches
White wine
Sugar
Greek yogurt

  1. Wash the peaches carefully and put them in a small pan. Add white wine until the peaches are half covered.
  2. Add sugar, I usuallt take 2 parts wine and 1/2 part sugar but you can change that if you want it sweeter.
  3. Simmer the peaches until soft, you have to turn them over some time in the middle.
  4. Take out the peaches and slip off the skins, it’s very easy when they are cooked, and leave them to cool down.
  5. Let the wine simmer until it has been reduced with at least a third and has become syrupy.
  6. Add some of the syrup to the yogurt until you have a more sauce like consistency.
  7. Serve the peaches with a dollop of yogurt and some of the wine syrup if you want.

Recipe from Lucullian Delights

    Recipe Card 2

    Recipe Card 2