(855) hail mary

Well at least I know now that these two weeks in November will always be slightly crazy. My birthday, then two of my best friends' birthdays, then Thanksgiving, then Black Friday, then exams...you see where this is going. I am still trying to get back to my normal cooking routine, which I did somewhat this week. 

I miss chicken noodle soup. I used to eat the Campbells kind all the time when I was kid. I found a pretty good replacement with kale, carrots, and white miso: chickpea noodle soup. I ate this soup for days with lots of pepper and crackers. 

new job, new shirt. 

cooking with wine: practicing for France.

I've had this recipe from chickpea magazine hanging over my head for a while now. I changed it up a little bit just to make it easier on myself: I used leftover frozen mac+cheese sauce (from here), I used extra mushrooms, and just ended up slicing the squash and roasted it with olive oil, salt, pepper + herbs de provence. If anything just go roast acorn squash with herbs de provence. The lavender in the herb blend plays wonderfully off the squash's sweetness.

Traditional French wine for us Frenchies

Tomatoes, red onions, peppers, mushrooms, kalamata olives, roasted garlic paste, swiss chard, roasted herbed potatoes. Sticks and Stones promised me an amazing GF/V/daiya-free pizza, and I got it.

Kathryn's birthday!

I have never breaded/fried tofu, but this turned out pretty well. I would've liked the tofu to be fried a little more evenly, but it was still really good for being vegan/GF! I used to love orange sesame chicken as a kid. From Vegetarian 'Ventures.

Second night of birthday celebrations. Last night of drinking I need for a while...

Practicing latte skills at Geeksboro with almond milk, which is incredibly hard to froth.

I went crazy on Friday and made the orange tofu, these cookies, and the nuts below within about 2 hours. I think I was trying to ignore my homework since I was so excited to go out. Anyways, these cookies come together in minutes, are healthy, and taste amazing! The honey and ginger work so well together here.

Toasty nuts from Sara's book: walnuts, cashews, almonds, pecans, sesame seeds, raw quinoa, herbs de provence, maple syrup, cayenne pepper, paprika, salt, pepper.