Weekly Eats Ten (3/14 - 3/20)

Snack: Big Cluster Granola

Granola is one of my favorite things to keep on rotation in my kitchen. Why, you might ask? First of all, it's stupidly overpriced to buy it in the grocery store, especially the gluten-free variety. There are also endless variations on granola, so you will never get bored with it. Lastly, it travels wonderfully, and can be served in many different ways. I enjoy it with just a little coconut milk (I don't like to ruin the beautiful crunch) or almond milk in a bowl, but straight from the bag works too. If I skip breakfast before work, I tote this large bag with me to work and eat it there. You could also top a baked sweet potato or apple with some, or sliced apples/bananas with peanut butter plus granola. The possibilities are endless! My point is, this granola is excellent and comes from Smitten Kitchen's book. It uses a lower temperature than most recipes, plus the addition of a slightly frothed egg white adds a simple little light twist to this snack.

Breakfast: Fried Rice with Spinach, Eggs + Sriracha

When I'm out of things in the fridge, I always turn to things like rice and eggs - or both. I'll make a pot of rice in my rice cooker the night before, and then make fried rice the next day. For this easy breakfast, I made a small batch of brown rice and then placed spinach on top to steam through. The next morning I fried the rice and spinach with some soy sauce, plus two beaten eggs. This makes a great, filling breakfast but also a quick lunch/dinner with minimal effort.

DIY Imbibe: Blood Orangecello

Limoncello is one of my favorite things to make during Christmas. It doesn't take too long but it also "steeps" while I can spend time working on other homemade gifts. However, after trying this blood orangecello (which takes much less time), I might be hooked. I have a slight obsession with blood oranges, as I may or may not have mentioned, and to combine them with vodka and sugar to make one of my favorite things, was nothing short of an epiphany. So far, I've had it on its own (which my friends think I'm crazy for doing) but I also mixed it with dry hopped cider, which was amazing. I might post a recipe soon using this in a cocktail so stay tuned!

Dinner: Smoky Tofu Sandwiches

Tofu sandwiches are one of my favorite things ever. I really liked this recipe, but next time I will definitely marinate the tofu for an hour instead of 30 minutes. For the pickled vegetables I used smoky fermented kale kraut, which perfectly complemented the smokiness of the tofu. I also added tomato, which is a must for all tofu sandwiches, and served it with some potato chips. Although there's not much to say about these sandwiches, they were still very very tasty and highly recommended. 

Dinner: Rainbow Rotini Pasta Salad

Usually I like to make something "festive" for St. Patricks Day, but this year I opted for this rainbow pasta salad, which I suppose is still festive (it's a stretch, I know). This recipe comes from Quick Fix Vegan, which is great for exactly what the title is. I loved all of the flavors of this recipe - the bright crunch from the peppers, salty brine from the olives, sweet dried cranberries, fresh parsley, plus a ton of dried herbs that I added. Pasta salads are also great for lunches as they pack/travel well. I can't wait to eat a ton of pasta salad come summertime!

Dinner: 1-pot Red Lentil Chili

It was very cold again this past weekend for the first time in a while, so I changed around my plans to make chili instead of something not as warming. Chili is one of my favorite Sunday meals because I am usually cooking for more than just us, plus it leaves a ton of leftovers to get us through Monday. Dana's recipes lately (but really, always) have been incredible, simple, fast, and tangible. I have quite a few of hers on my back burner right now to make soon. Anyways, this chili was stellar, and will definitely be made again. It's super simple to make, but was a hit with all of the non vegetarians in the household! I'd like to make a batch of this and freeze it for future meals too.

Imbibe: Jenever Cocktail with Pine Cone syrup

That is not a typo - pine cone syrup is a real thing. Most of the time when I go to the Marshall Free House, my favorite bar in town, one of the bartenders will rattle off something they've created recently and suggest that I try it. Luckily I know these bartenders rather well, and certainly do trust them. After listening to an intriguing, yet mysterious, introduction to this drink, I bit my tongue from asking "what's in it?" and just trusted him. He comes back with a glass of golden liquid, topped with basil. I absolutely love the first sip of a new drink. First thing I do, as snobby as it may seem, is to smell, paying attention to any aromas I can note and possibly match in the drink. Then, obviously, you sip, which I try to do slowly. And for me, there's always a little moment of anticipation between smelling and sipping. All I could say after this was "Wow" and then "What is in this?!". Jenever is the main ingredient here, which is a Dutch style (also called Holland gin), that I've been hankering to try for some time now. Plus the pine cone syrup, which that alone is insane but awesome and how have I never heard of that before?! Plus the basil on top, with its aromas released into the drink. This one is hard to describe - smooth, yellow chartreuse and slightly maple-esque. I will definitely be trying this again!

(882) moteurs sainte

It has been a crazy first week off, hence all the photos but lack of recent posting. I have been insanely busy and am enjoying the next few days before Christmas pandemonium sets in. I have been eating pretty well, and cooking as much as I can, but have also been pretty lazy since school is out. The good news is I finished with a 3.56 and I will find out soon if I get into the Disciplinary Honors program! 

I made the most amazing vegan burgers: pumpkin black bean patties. They are definitely better when you let the batter sit in the fridge overnight to help thicken. They form a perfect, golden crust from frying in coconut oil. The flavors are perfect: cumin, chili powder, black beans, pumpkin, and other amazing ingredients. Sooo good! //sprouted kitchen

I also made this massaged kale and roasted garlic dressing salad to eat with these burgers, as well as some polenta croutons. The salad was tender, delicious, and incredibly garlicky. Like REALLY garlicky. Be warned. Polenta croutons are a great way to use up leftover prepared polenta in a tube: cut into even slices and fry over medium high in a thin layer of olive/coconut oil until golden brown. Drain briefly on a paper towel. Easy and a great addition to a meal! //eat this poem

Half-ass pumpkin hummus I made for sandwiches over the weekend: leftover pumpkin puree, a can of chickpeas 3-4 T tahini, spices, fresh rosemary, curry powder, etc. I just added a bunch of stuff and tasted it until it was to my liking! Not my best hummus but I didn't have much time and needed something.

Close up of massaged kale roasted garlic salad: a piece of art.

The best quick vegan lunch: homemade hummus, GF bread, avocado and heirloom tomato.

Trader Joe's haul: the best cider, which is even better than apple cider//not my favorite kale chips but they are kale chips//the BEST prepared salad I've ever had in my life and need to recreate ASAP//my favorite vegan caramel popcorn.

My little Christmas tree!

I had quite an abundance of mirepoix, or aromatic vegetables (carrots, celery, onion, and herbs) so I finally made homemade vegetable stock. It was probably the easiest thing ever and it made over 16 cups, and it's freezer-friendly! I used the following:

16 C water//1 C white wine//4 sprigs fresh herbs (I used rosemary+thyme)//1 onion peeled and halved//1 potato halved//4 carrots//3 stalks of celery with tops//3 C spinach//4 whole cloves garlic//2 T olive oil//mushroom caps//1 tsp pepper//1 T salt

Place in a stock pot and bring to a boil. Lower to a simmer, cover, and cook 1.5 hours. Let cool then strain. Place into smaller containers (I recommend by 1 C measurements). Will last 1 week in the fridge or 6 months in the freezer. 

Cheap wine. 

New favorite side dish: spicy paprika roasted carrots. I added a hint too much of cayenne but they are still lovely. I paired them with the spaghetti squash below. They would be great with a warm quinoa salad or even veggie burgers. //mince + type

I finally made spaghetti squash, after seeing it all over food blogs this fall. It was delicious but quite a pain to shred after baking in the oven. I made Deb's moroccan spiced spaghetti squash, which I have been eyeing for quite a while since it's so simple. This was probably the easiest spaghetti squash recipe out there and the flavors are amazing: coriander, cumin, cayenne and butter. The sauce was easy and satisfying. It was lovely topped with toasted almonds, with a side of a white balsamic + greens salad and roasted carrots. //smitten kitchen

Vegan tacos from Crafted downtown + GF beer. Wayfarer tacos include chofu (tofu chorizo), pico, vegan jalapeno havarti, french fries, and avocado spread. Dying.

The best vegan lunch after being slammed at work and hungry: organic grapes, loaded avocado and hummus paprika sandwich and kale chips. Soooo good. Better than any non-vegan lunch I've ever had.

I always talk myself into getting Sticks + Stones vegan pizza with swiss chard, potaotes, peppers, tomatoes, mushrooms, olives, spinach and onions. It may be expensive but it's hard to resist this after a few ciders!

My new favorite English dry cider! 

This wraps up the week and I will hopefully be back soon. I am going to try and make a small post about hot/Bikram yoga tomorrow (which will mark my second class!). I tried it out Friday and am really trying to stick with it. It's great! :)