I have had a furious need for muffins lately. I think about them all the time. Every trip I make to Kensington Market I stop by Urban Herbivore and pick up a sweet potato and dates muffin. At this point I might as well bake a batch and call it a day. So Friday will be an exciting sweet potato date date. Haha.
Anyway, today I made the ginger lemon muffins from a recent Orangette posting. Not as good as I was led to believe. Certainly not a keeper, but I still ate 5 of them. I think perhaps I didn't add enough ginger. I didn't get that burn at the back of my throat that you're apparently supposed to get.
I haven't been posting much because I've been busy with not working. Much of January has been spent job hunting, which means I'm home most of the day. Oddly enough, its when I have the time to write a blog entry that I don't. But still, things are looking up in the job hunt. Fingers crossed.
I've been eating a ton of chickpeas lately, since we're trying to save money while I'm jobless. What an amazing little thing - So versatile! For two weeks straight we had the same lunch everyday: mashed up chickpeas in curry powder, with grilled veggies in a wrap. It's one of those simple meals that make you feel as though you're really treating yourself to something special. But it's so healthy for you. I love it. I can't get enough of it. And I don't want to write a recipe down because this is the best part about the wrap: you just grab whatever you have in the fridge, fry it, assemble, and feast. I haven't experimented with the chickpeas yet. I just add some olive oil and curry powder, and then mash until the mixture is partly smooth, partly chunky. Maybe add some sauteed onion. Or sauteed mushrooms... Eggplant... Bean sprouts.. Shredded carrot.. The possibilities are endless. It's hard to go wrong with this one. Enjoy!
Wednesday, January 26, 2011
Sunday, January 2, 2011
A Very Vegan New Year
It's day 2 of my 31 day vegan journey, and John hasn't killed me. In fact, I just finished making vegan, whole wheat, blueberry pancakes, which I'm enjoying right now. So far I think it is safe to say that vegans do breakfast better. Yesterday I made us tofu scrambled eggs. They ended up a little too runny, but they have serious potential. I'm very excited.
I have a big, enormous bowl of chicpeas soaking in my fridge right now. I'm going to have to keep that thing stocked to make it through. My usual go-to meal (when I don't feel like using my brain) is pizza. It's going to be roasted chicpeas and salad this month. I'm making falafal tonight so that bowl is going to be seeing a big dent.
I used to think doing things like this, hopping on trendy diets, was a little silly. Though I'm a vegetarian who is driven nuts by meat-and-potato people asking what I eat everyday, I still thought vegans were deprived. But since I started working at the raw food restaurant, which perhaps I was judging a little too harshly in the beginning, I've found that some of the best recipes come from these so-called deprived people. Raw-foodists have the BEST ice cream I have ever tasted. Seriously, who would have thought?! We had people over to our apartment for New Years, and 90 percent of the food I made was vegan. Nobody even noticed. It was awesome.
Anyway, I came here to ask one question in particular. Does anyone else have trouble tasting their own food as they cook. John is bewilidered by the fact that while I'm making a meal I don't taste the seasonings, flavour etc. Instead, I just eyeball. it. I feel like it ruins the excitement to taste-test. I like to sit down, like you would at a restaurant, and have your tastebuds surprised by what they're tasting. Now, I have started to taste the recipes that I make frequently and where there would be no surprise, such as, say, pizza sauce, but other than that I am a no-taste-as-you-go kinda girl. So far it's working in my favour.
And as I sign off, I think I will share this little nugget of gold. I learned this over the break, which maybe most people knew, but I had never heard before. That is, you should add blueberries to the pancake once you have poured the batter into the pan. That way the pancakes will still fluff up.
I have a big, enormous bowl of chicpeas soaking in my fridge right now. I'm going to have to keep that thing stocked to make it through. My usual go-to meal (when I don't feel like using my brain) is pizza. It's going to be roasted chicpeas and salad this month. I'm making falafal tonight so that bowl is going to be seeing a big dent.
I used to think doing things like this, hopping on trendy diets, was a little silly. Though I'm a vegetarian who is driven nuts by meat-and-potato people asking what I eat everyday, I still thought vegans were deprived. But since I started working at the raw food restaurant, which perhaps I was judging a little too harshly in the beginning, I've found that some of the best recipes come from these so-called deprived people. Raw-foodists have the BEST ice cream I have ever tasted. Seriously, who would have thought?! We had people over to our apartment for New Years, and 90 percent of the food I made was vegan. Nobody even noticed. It was awesome.
Anyway, I came here to ask one question in particular. Does anyone else have trouble tasting their own food as they cook. John is bewilidered by the fact that while I'm making a meal I don't taste the seasonings, flavour etc. Instead, I just eyeball. it. I feel like it ruins the excitement to taste-test. I like to sit down, like you would at a restaurant, and have your tastebuds surprised by what they're tasting. Now, I have started to taste the recipes that I make frequently and where there would be no surprise, such as, say, pizza sauce, but other than that I am a no-taste-as-you-go kinda girl. So far it's working in my favour.
And as I sign off, I think I will share this little nugget of gold. I learned this over the break, which maybe most people knew, but I had never heard before. That is, you should add blueberries to the pancake once you have poured the batter into the pan. That way the pancakes will still fluff up.
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