My weeks are slowly, but surely, getting crazier. My priorities and free time are getting blurry and I seem to keep mixing them up. I am trying to be more focused, and am even trying some natural pills for focusing. We'll see how well they work! Exams are coming up, like midterms and papers, but so is fall break! So I can look forward to that...and my birthday in about a month!
Usually I'm a follower, in most situations, and especially in the kitchen. This time, however, I made my own decisions on this: taco spiced tofu nachos with vegan queso. Saute green peppers in oil in a pan for about 4-5 minutes until browning a little bit. Add crumbled tofu (I used about 1/2 a package), cumin, paprika, cayenne, chili powder, etc. Stir and saute until browned to your liking. While cooking, crumble a few pieces of Daiya pepperjack wedge in a small bowl with a bit of unsweetened vegan milk and a heavy pinch of pepper. Microwave in 20 second bursts, stirring in between, until melted. Layer chips on a plate, then salsa, then tofu, then queso, then diced avocado.
Still learning the ways of my huge IKEA frying pan, since I managed to burn most of this fried rice. Still an easy recipe, especially if you're just cooking for yourself. I don't think I'm too keen on stir fried ginger, however.
Avocado toast with lemon, sea salt + paprika//Orange spice tea with honey: Breakfast
I have days when I don't feel like cooking, but don't want to buy something/eat something "unhealthy". Freezing soup has become one of my favorite secrets. I made this zucchini tomato soup, froze it, and ate it almost a month later. It was still just as flavorful, delicious, and spicy. I learned some great soup freezing tips from the soup chick. It's easier than you think and nothing goes to waste!
This kale red onion + pistachio pizza will always be one of my favorites. As you all know, I've been on a huge homemade pizza kick since the last one I made was out of this world. As you can see, I used a different crust this time: Gillian's frozen GF/DF/WF pizza dough. It was kind of a pain to roll out and I found it didn't cook evenly. There were no instructions to pre-bake and it kind of tasted similar to pie crust. I think next time I will do a completely from scratch GF crust, which will be easy to knead with a dough hook. This pizza is seriously amazing though. The combination of wilted kale, spicy red onion, salty pistachios, and red pepper flakes is amazing.
I am constantly reminded of the importance and beauty of simplicity. I am also constantly amazed at the effortless complexity that comes with simplicity. "Homemade is always best." Everyone hears this and thinks: "Yeah, if you have the time." This sauce will change your mind. I was so surprised by the complex flavors brought out by only three ingredients: whole peeled tomatoes, butter, and an onion. That's it. You don't even need to stand over it. It was perfect. I don't think I will make another sauce ever again (okay I probably will but this one is out of this world). I'd like to make a double batch one weekend and freeze it for a quick dinner. I served it with brown rice spaghetti, red pepper flakes, dried Italian herbs, and steamed broccoli. I also added a glug of red wine to my sauce.
It's always tea time in this house.
I always amaze myself and others by somehow making gluten-free things taste not so gluten-free. I surprise people with my answer to the question: "What do you eat?" with these photos I take. Food allergies are an obstacle only if you make them an obstacle. Having allergies has totally changed my perspective on health, food, the kitchen, and the relationship the mind has with the stomach.
I would never usually come out and say this, but food and I haven't always had the best relationship. It used to scare me. It terrified me. Would it make me sick for days? Would I be okay? Why is it doing this to me?
Resolving this issue has changed my life forever. I know it sounds stupid. You cut two big things out of your diet and your life is changed? Yes. I am not the person I was two or more years ago. My perspective on life, my body, my mind, food, has totally transformed into something amazing.
Overcoming years of struggling, sickness, depression, anxiety has made me stronger and happier. I don't see things in a negative light. I tell myself that things can only get better because they have. I never gave up. I knew I would find the key to curing whatever I had; and I did.
I encourage everyone to find their relationship with food. Don't take it for granted, instead, take advantage of it. Make it your own. Love it. Find out what you hate about it. Learn new techniques. Make your own recipes. Share with your loved ones. Brag about it!
I adapted Ming's recipe for pumpkin cupcakes with a cream cheese frosting + crystallized ginger. I used 1/2 C sorghum flour, 1/2 C tapioca starch, 1 tsp xanthan gum, 4 oz vegan cream cheese and vegan butter. The smell of pumpkin and spices will totally permeate your kitchen.