I wanted to share some recent meals with you!
Since starting school a few months ago, I’ve started playing in the kitchen a lot more often. I’ve also still gone out to eat pretty often, and started going to summer barbecues.
// My new favorite bread, Genesis 1:29, with vegan cream cheese and peach jam; sliced navel orange.
// I made olive pinwheels, which is one of our standard party appetizers. This time I used vegan ingredients, but the regular recipe is:
- Pillsbury crescent rolls or seamless dough creations
- Herb + chive cream cheese
- Crumbled feta cheese
- Sliced black olives
- Roll tightly and slice into pinwheels.
- Bake at 375* for about 15 minutes.
// The first Jersey corn of the season!
// Made Minimalist Baker’s vegan funfetti cupcakes. They came out so good.
// Out for Indian food. Ragda patties, crispy cauliflower, and chana masala.
// Bought a young coconut as an impulse buy. Hacked into it for an afternoon snack. The water was delicious, but I don’t think I’d go through the trouble again.
// Kale. Always kale. My recent cooking method is olive oil, veggie stock, white beans, and nutritional yeast.
// Random pasta bowl: udon noodles, roasted eggplant and tomato, leftover kale from above, and pecorino romano cheese.
// Baked tofu, covered in flour, almond milk, and then panko breadcrumbs. I sautéed the leftovers in coconut oil the next day.
// And last but not least: sangria! This one was most of a bottle of red, blackberry brandy, peach schnapps, sliced oranges, and frozen blueberries. Topped with Sprite when we got to the pool.