Hello! I’ve been so busy that my camera has just been accumulating pictures for the past few weeks. Last week I officially finished the book manuscript (yay!!!!!!!) and got that sent off and last week was technically spring break, so I took some time off to just be wireless. No internet, email, nothing, just relaxing. Quite nice, I’d say.
But now, we’re here to talk about food, not my boring life. Boring life = good, no drama. Boring food = bad. This food, thankfully, isn’t boring.
What do you get when you are too lazy to put together a real meal?
Soy nuggets with BBQ sauce, garlicky broccolini and rice cooker quinoa. I cannot profess my love for broccolini enough, it is simply my favorite vegetable and I could eat it every day. And someday, when I finally win the lottery, I will.
I’m not a cold cereal eater and have been bored with my morning oatmeal and soy yogurt, so I decided to plan ahead and make some mini quiches. They worked out perfectly, reheated well and totally hit the spot.
In a food processor, I tossed in two packages of extra firm silken tofu, 1/4 cup nutritional yeast, 1 tbsp cornstarch about 3-4 tbsp of almond milk, a little oregano and some salt. I mixed it until it was smooth then poured it into a bowl and added 3 tbsp of chopped, rehydrated sundried tomatoes and 6 stalks of asparagus, chopped (but I reserved the tops). I spread the mixture into 6 lightly greased muffin cups and topped each one with an asparagus tip. Baked at 400 for 1 hour and viola! Breakfast is served.
I’m still trying to be good with food and working out… but it’s not always easy. When you have a sweet tooth like mine, it’s hard to fight those post-dinner cravings for dessert. My latest treat feels really indulgent, but actually isn’t too bad. Nutritious even!
I have been obsessed with Peanut Butter and Co’s Dark Chocolate Dream Peanut Butter. It’s peanut butter mixed with a little sugar, cocoa and cocoa butter for an intoxicating treat that will ruin regular peanut butter for you forever. I’ve been enjoying it on a lightly salted rice cake with a smear of Morello cherry spread on top… it’s seriously heaven in your mouth.
Oh, I added my flickr account to the sidebar. I added a handful of pictures of some of the new recipes, but I have a bunch more that I will be adding over the next few days, so keep an eye out for new noms!
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel's Vegan Kitchen!
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