Oh helloooo, I've been meaning to post this recipe for weeks (okay maybe months) now. I just made it again tonight along with those sexy falafels from the Thrive Energy cookbook. I have been missing Garbanzo since I moved here, so I wanted to make something as close to that as possible. I accompanied the tabbouleh and falafel with hummus, romaine, and this vegan tzatziki sauce. It was wonderful. I love Mediterranean food.
That's all I got. I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me. Enjoy lovies!
Wooooo it's spring break people!! Only for a few more days...but it's been wonderful. I realized while chatting with my bestie the other day and describing my break that I'm living that GTL life...gym, tan, laundry errr'yday basically. Scary. I have zero desire to resemble anything Jersey Shore... So not super exciting BUT I also got my taxes done, did a bunch of cleaning, and applied for a passport because I'm going to the UK in May! And now you're all caught up.
So my dear, weird fellow graduate student friend Jason had a birthday a while back and I promised him I would bake something for all the grad students to celebrate. He requested scones. Birthday SCONES. But as I said...he's weird ;). And if it was blueberry scones he wanted...that was what he was going to get! That my friend, is the story of how these fantastic, not-super-healthy-but-so-delicious-you-don't-care scones came into existence. And now I must share them with the masses because that is how good they are.
ACTUALLY, let me rewind a sec, you know how I said "not-so-healthy" up there? Sure. Okay. Scones in general are not the healthiest things in the world. BUT, compared to a blueberry scone from Starbucks, my version has 187 less calories, 10.3g less fat (8.4g less saturated), less sodium, and no cholesterol (And it probably tastes better. No joke.)
So yesterday I went on an insanely wonderful grocery-shopping + cooking-spree and reminisced on the good old days when I actually kept this blog somewhat current. Then today a peer mentioned this blog out of nowhere...obviously these are signs from the universe that I need to get back to it! Gotta represent my vegan pride! There are a multitude of reasons why I haven't updated this blog in a while:
1. I broke my camera USB cord and was too lazy to order a new one off Amazon. 2. I made some not so appealing eats. 3. I made some super delicious eats that I stuffed in my face too quickly to photograph. 4. I had a full time job + the responsibility of planning/preparing for grad school. 5. I moved to NORTH CAROLINA for grad school. 6. I live with a strict carnivore who also happens to be a male (along with another male roommate) and as a female and vegan I can't help but be wary of the atrocious amount of bacon grease/animal product residue contaminating my kitchen due to a general lack of concern for the thorough cleanliness of our dishes and counter space, etc. 7. Did I mention I'm in GRAD SCHOOL?!?!
Sooo yeah...that should about sum it up.
But today I am resolving to get back into food blogging. I still don't have a way to import my pictures (other than my phone) so bare with me. Mayyybe I'll muster up the energy to order a USB. And we'll see how this goes.
As I mentioned before, I went on a cooking spree yesterday. And as I usually do, I searched for a decent recipe based on a single ingredient. That ingredient happens to be pickled carrots. Let me rewind...sometimes I get weird pregnant lady cravings for pickles and Oreos...and right after I got my brand-spanking new Costco membership I bought a 2-jar pack of dill pickle spears...which also happened to contain some carrots and red bell pepper (I passed on the Oreos in case you were concerned that I might have picked up a 24000 pack or whatever). So my first jar is almost depleted...except for the veggies chillin' at the bottom. I don't like to waste stuff, so I decided to find a fitting recipe for the carrots!
I found this recipe first, and decided to go with it. So glad I did, because it is so simple and delicious! I don't have a picture of my veganized/simplified version, but I do have pictures of my dogs ;)
Yes. I am obsessed. And I miss them. You're welcome.
Ignore the insane amounts of quinoa in that picture...I cut the amount in half for this recipe. No pseudo grain has any business being front and center in this mouthwatering meal! Seriously...so many amazing flavors.
I also hold another obviously very important opinion: onion is not that great...so you won't see it in this recipe, but feel free to add onion if you're into that kind of thing ;)
And lastly, this is not an opinion, but pure fact. This dish has an outstanding nutritional profile (24% fat; 60% carbs; 16% protein). So get all the flavors...and all the health benefits. Holla for veg food :)
Sooo I was totally going to make my next post an actually meal...but then these won me over. Sweets always win with me. Always. So here's another quick snack recipe that also functions as a healthy dessert. Oh, it's love. These taste like the insides of a fig newton + the divine, luxurious flavor of hazlenuts. This is a Wannabe Chef recipe...I simply added the coconut for a little flare :) These are more traditionally winter flavors...but WHO CARES?! I'd eat these all year long.
Please bare with me as I transition back to this wonderful world of food blogging. I am currently juggling three jobs so my priorities tend to lean toward food that is fast, filling, convenient, and healthy. These energy squares are a great example...When I'm leaving my first job at 3:30pm and heading to my second which runs from 4-8pm these will be a great, filling, energizing option to tide me over until I get off work :) In the near future you'll probably be seeing a whole lot of "quickie" recipes that produce great leftovers rather than extravagant, time-consuming fare. But heck, I'm sure you're all busy too, so this should be great for the both of us ;)
These aren't the prettiest things...but they sure are tasty! I should have followed the recipe's advice and added some water..my dates were dried out :( But it didn't affect the flavor!! If you want them to stick together better than mine...you may want to add water.
WHOA. THERE. TURBO. I has been wayyyy too long. I have missed food blogging! Luckily I've had plenty of time to try new recipes and therefore only present to you the best of the best!! I would love to catch you all up on my extravagant life (work, work, grad school apps, car troubles, and more work), but I will save that for a later date. We have more important things to address right now...
I'm obsessed with many Asian things...Asian cars (Honda, Toyota), Asian dogs (Akitas), Asian countries (top of my list for international travel), Asian decor (cherry blossoms, bamboo), and of course...Asian food. I LOVE sushi!! Soooo so much. Now don't feel bad for me thinking I can't have it anymore...there are plenty of restaurants that will happily make me some loaded veggie sushi. PLUS, there's plenty more to be enjoyed when you go out for sushi! Miso soup...seaweed salad...edamame...and something like this:
This pumpkin bread is not for the faint of heart...it is adapted from my grandma's recipe and is jam packed with sugar, spice, and everything nice. Seriously. This bread is dense, super sweet, and full of amazing fall spices. I did my best to make it slightly healthier but it is still decadent...I've never heard any complaints ;)
The recipe makes a huge amount of bread...so you may want to cut the recipe in half if you're not giving any of it away.
Bananas are a staple in my kitchen. I probably have at least one a day. And my philosophy has always been to err on the side of caution and buy enough for more than 0ne a day. However, some weeks this leaves me with two or three overripe bananas that are no longer good for regular consumption or the creamy component in my smoothie. Obviously, the only solution left is to bake them into something! The sweetness of these overripe bananas lends itself perfectly to baked goods and hot oatmeal. I don't have any of my own recipes for you today, but click on the title below the picture to go to the original recipe :) These are both ridiculously delicious and easier to make than you'd think!
So in order to make this whole Thrive thing more long-term I have decided to admit to the fact that Brendan Brazier's idea of an entree is not very tasty. I mean, this diet is more catered to hardcore athletes (Ironman triathletes) than healthy vegans who like to workout (me). Soooo I have decided to follow Thrive for 5 out of 7 breakfasts a week, snack on Thrive-y smoothies and energy bars (great pre-workout fuel), and have a Thrive-y salad for either lunch or dinner each day. My other meal will just consist of regular vegan fare. I will try to limit dessert to 3 times a week.
Since I've gotten a bit more comfortable with the Thrive recipes, I have experimented a bit with similar energy bar and smoothie recipes so I can share them with all of you! I must say they both turned out very tasty!