Yeah, cookery. I really don’t give much thought to what I name my posts. Anyway, let’s get to it! There was a lot of studying, working out and separating fighting children (oh-em-gee with the fighting! How do I MAKE IT STOP?!) going on this weekend, and also some dancing in the rain:
(And then they came inside and started fighting. It’s true.)
I also survived a birthday party at Chuck E.
Hellhole Cheese, painted my toes, went on an… interesting date Friday night, and fell asleep before 11pm on Saturday night. I’m wild, I know. Don’t judge me.
As usual, I cooked up a storm. I started with a big batch of pancakes from Let Them Eat Vegan.
The recipe is called Chocolate Drop Blueberry Pancakes, but I used some fresh strawberries instead. The kids loved them!
I like pancakes, but huge smoothies-in-a-bowl have been more my thing lately on the weekend. That or homemade granola.
A baked sweet potato topped with sea salt, black pepper and sriracha sauce loaded up with the leftover tofu plus a side of sautéed garlic kale.
This meal was so good! The spicy sriracha with the sweetness of the potato and creamy tang from the cashew-ginger sauce was amaaaaaazing. I just loved it. And sautéed kale is my new favorite side. I like it even better than kale chips at the ‘mo. Just tear the leaves from a bunch of curly kale, saute in a few teaspoons of olive oil and sprinkle with garlic powder, salt and pepper. So easy, yet it is seriously addicting. It’s really good leftover, too, on a salad the next day.
Today I made some quinoa in the rice cooker for Breakfast Quinoa Bowls this week:
It came out a little more mushy than I would have liked, so I’m thinking that I added a touch too much water. It was also crispy on the very bottom, but I don’t mind that. In any case, I’m excited to jazz it up with cinnamon, agave, fresh fruit, hemp seeds and almond milk in the morning. I’ll post pics if it rocks.
The rest of today’s cooking was all about dinner prep. I made Lightened Up Lemon-Tahini Dressing:
Seen here with my newly painted toes. Oooh, sparkly.
Roasted eggplant for baba ganoush:
And made Oh She Glows’ Falafel with a Twist!
It all came together for a magnificent Sunday evening meal:
Romaine, tomato, red onion, lemon-tahini dressing, falafel and roasted eggplant baba ganoush in the middle. Glorious.
So how was your weekend? It really flew by for me. Stay tuned for Breakfast Quinoa Bowls and Thai Zucchini Impasta Salad.
Have a good night!