Hey, is anyone surprised I’m writing about food?

Hi, friends.  Yes, this post is a little late.  I struggled all week with my brain and my thoughts to come up with a blog topic, but I couldn’t think of anything worthwhile/meaningful to anyone but myself.  And now that I know people actually read this, I’d rather like for it to be more than me spouting my own beliefs because I really, really like to read my own opinions.  

I have nothing.  Truly.  This is an off week.  But I’d still like to share at least a smidgen of myself, so what I shall do for the remainder of the space below is share a few of my favorite recipes.

A little backstory, for those who don’t already know: I love cooking, baking, eating, and I have been following a vegetarian lifestyle for over seven years.  If I’m annoyed or sad or hungry, I bake.  My cooking style, once confined by the strict instructions of a recipe in a cookbook, has morphed into a process of finding something that sounds delicious, adding my own ingredients, and loosely following a set of directions that I may or may not choose to deem “necessary.”  The internet has proven instrumental in my finding enjoyable meals, and I’d like to share my favorites with you now.

These are not my recipes.  I did not make them.  If I modify them, I’ll share my suggestions, but at not point will I take credit for the idea.  Please refer to the link for the originator of the dish.

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Shepherd’s Pie 

As I mentioned above, I definitely do not eat beef.  But I’ve modified this recipe to use Morningstar or Boca ground “crumbles,” which look like ground beef, taste nothing like it, and are a lovely substitute in recipes requiring it.  I know the photo looks disgusting.  

  • 1lb ground beef (I use a package of Morningstar/Boca crumbles)
  • 1 onion, chopped
  • 1 28oz can crushed tomatoes
  • 2 tablespoons vegetable oil (I use olive)
  • 2 cups instant mashed potato flakes (If I have potatoes on hand, I prefer to make real mashed)
  • 1 cup shredder cheddar cheese
  • *I also add whatever other vegetables I have on hand*
 

Directions

  1. Heat oil in frying pan. Add chopped onions, and fry until golden brown. Add ground beef, and keep stirring until meat is browned. Add crushed tomatoes, and continue to cook until liquid from the tomatoes evaporates. Salt to taste.  [Add whatever vegetables you have as well.  Make sure you have a giant frying pan.]
  2. In the meantime, prepare the mashed potatoes as directed on the packet.
  3. Spread the meat mixture into the bottom of an oven proof dish. Cover with a layer of mashed potatoes, and top with grated cheese.
  4. Bake for 10 minutes at 400 degrees F (205 degrees C), or until cheese has melted and browned.

I have never tried this recipe but I imagine it is even better.

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When I moved into my new apartment, I went on a weird baking kick where I made a lot of things just to make them.  I also experimented with vegan baked goods recipes, flourless recipes, etc.  This one was a favorite.

Flourless Peanut Butter Banana Muffins

Author: Detoxinista.com
 
Prep time:  15 mins
Cook time:  15 mins
Total time:  30 mins
Serves: 12
 
Ingredients
  • 1 cup natural organic peanut butter [Used regular peanut butter; could have used more]
  • 2 very ripe bananas, mashed (about 1 cup mashed) 
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract [Didn’t use this, they turned out fine]
  • 3 whole eggs
  • ½ teaspoon sea salt
  • ¼ cup honey (or stevia, to taste) [Used 1/4 cup brown sugar instead]
  • 1 teaspoon cinnamon
  • Optional add-ins: ½ cup chocolate chips, or 1 cup fresh raspberries, or ½ cup dried raisins or cherries, or 1 sliced banana
Instructions
  1. Preheat your oven to 350F and prepare a muffin tin with 12 paper liners. [Or just rub olive oil in it]
  2. In a medium bowl, combine all of the ingredients mix until smooth. At this point, you can fold in one of the optional add-ins, if desired.
  3. Scoop the batter, using a ¼ cup, into each muffin liner.
  4. Bake for 15 minutes at 350F. The resulting muffins should be firm, and lightly golden.
  5. Allow to cool for 15 minutes before removing from the pan.
  6. Serve immediately, or store in a sealed container in the fridge for up to a week!

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I posted this recipe on Facebook after falling in love.  I didn’t have mayo on hand, because I don’t use it, but I reeeallly wanted egg salad–this is what I found.

Mayo-less Egg Salad

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice [Note: lime juice will also work if you don’t have lemon, although it will be a little more bitter]
  • 2 tablespoons Dijon mustard
  • 6 hard boiled eggs
  • 4 scallions, thinly sliced [Unnecessary]
  • 1/2 bunch parsley, minced [Dried parlsey is fine; add to taste]
  • 6 oil-cured olives, pitted and minced [I love me some olives, but again, not necessary]
  • Salt and freshly ground black pepper
Serves 4

PREPARATION

In a small bowl, whisk together a dressing with the olive oil, lemon juice and mustard; set aside.

In a large bowl, mash the eggs with a potato masher or a fork. Add the dressing along with the scallions, parsley and olives and fold in until well mixed. Taste and season with salt and pepper.

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I have tons more, but I’m late for life, so I shall leave it at three for now.  Hope this inspires some cooking and baking!  As always, thank you for reading and being lovely.

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One Response to Hey, is anyone surprised I’m writing about food?

  1. Katie says:

    Post the chocolate clouds!!!

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