(833) the nature of evil

It has been quite a busy week, and an unexpectedly "crazy" weekend, so I haven't had a chance to post until this quiet Sunday morning, where I can finally gather my thoughts. tomorrow marks one week before my (21st!) birthday. I can hardly believe it, yet I'm so ready for it to get here. There will be lots of planning and running around this week, and next, so I better have some good meals under my belt!

trying to make breakfast more versatile, yet again: leftover fresh cooked chickpeas smashed with avocado, lemon juice, paprika and salt over tomatoes + GF toast rubbed with garlic.

Sometimes I need to bake to forget about things. That sounds silly, I know. The act of baking over actually eating what I make? Yes, to me it's more therapeutic. It helps me block out anything I am worrying about and just focus on what I'm doing. It's a well known fact that I am not a last minute/spur of the moment kind of girl, but these apple cider donuts definitely were. I have only made donuts one other time, but these were perfect. I used this recipe with a few changes, as per Babycakes' recipe: 3/4 C brown rice flour, 1/3 C sorghum flour, + 1/2 C tapioca starch. These were chewy, delicious, delicate, and everything I needed!

Farmer's Market haul

This could be my new favorite quinoa + tempeh dish. Oven baked almond flour battered and soy sauce drenched tempeh with nutritional yeast studded quinoa, and tomatoes + spinach of course. The best part was the creamy avocado, which slightly melted in the hot quinoa. Super delicious, filling, and nutritious. (and easy!) [source: Oh, Ladycakes!]

I am hard headed, I guess you could say. After I burn a pot of rice, I throw it out, soak the pot, and cook another one. When I mess up a shortbread crust, I throw it out and make another crust in the same bowl. I don't give up easily, especially in the kitchen. My first pot of curry was nothing short from a disaster: pot too small, burnt the entire bottom of the pot, etc. I was frustrated. I yelled a few "sacre bleu"s and "merdes" before going to the store for more potatoes and an instant pad thai to tide me over. The final result was a beautiful, delicious golden potato curry. It has few ingredients, and doesn't take much effort, but the flavor is complex from whole cumin seeds, tumeric, and soy yogurt. [source: WFM Cooking]

One thing my family used to eat a lot was Mexican food. They would go out maybe once a week or so to whatever little Mexican joint around here (there are more than a few) and come back with leftovers, of course. I grew up on the stuff. Sometimes I miss it: the atmosphere, the chips and salsa, the "caliente" plates. But, I have found more than a few ways to be satisfied with homemade, fresh, market friendly Mexican food. This one is a winner. Sauteed market squash + zucchini with red onions and garlic. Freshly cooked pinto beans in a spicy broth with peppers, cilantro, lime juice, and roasted red peppers. Vegan Queso cheese. Guacamole. I redid the leftovers as burritos and let me tell you, this could beat Chipotle's butt any day. [source: Adrienne Eats]

I try to plan meals that are balanced, nutritious, and delicious (most importantly). I made an Asian Slow-Cooker Cabbage + Corn soup this weekend (next post) and I made these tofu sticks to go along with them. The flavor of the GF breading is amazing (with fresh GF breadcrumbs) and they pair well with ketchup or any other dipping sauce. I will make these again, maybe for a vegan party or just to snack on while I'm busy. They were super easy to make too! [source: Good Things Grow]

I'll be back later this week before my birthday, I'm sure!