Greetings from Virginia!

Hello all. I am blogging on Location in scenic Williamsburg, Virginia. From what I have seen, Williamsburg consists of a train station, a college campus, and a whole bunch of historical buildings. I like it.

Last week I had a couple of moments with food. I’ll try to impart their significance to you as effectively as possible. Sunday I made scrambled tofu with zucchini, which is the best scrambled tofu that there is.

Then I made vegan brownies from this recipe right here. Those were kind of soft, but were more successful than my last, non-blogged attempt at brownies. I also made blueberry muffins from my own recipe, but this time I used some raspberries I got at the farmers’ market for oatmeal, plus the key lime juice leftover from Chris’s pie, resulting in the best tasting batter on earth. The muffins were a tiny little bit dense, so I advise not over-mixing. Here is my excellent recipe.

Whole-wheat Key Lime Blueberry Raspberry Muffins: (makes 13 … oops!)

ingredients:
1 C whole wheat flour
1 C AP flour
1 1/2 t baking soda
1/2 t salt
1/2 t lemon zest, or lime zest. I saw my housemate’s grapefruit and thought it might be delicious with grapefruit zest, is that a thing?
5T honey
5T canola oil
1C soymilk
3T key lime juice, or lime juice, or lemon juice, or grapefruit juice
2C frozen blueberries
1C raspberries

Sift together the dry ingredients.
In the middle of the dry ingredients, make a well, and pour in the soymilk then the key lime juice.
Mix the honey and the canola oil, then add the zest.
Stir together the dry ingredients and the milk, then add in the wet ingredients. DO NOT OVERMIX.
Fold in the berries.
Bake for about 15 minutes at 350.

Next I just made kale and red quinoa. Pretty boring. But the next day I remixed the red quinoa to make this delicious salad, pictured in the tupperware in which I stored it.

I only had 1/6 of a cup [dry, it yielded more than that] leftover from the night before, resulting in kind of a vegetable-heavy salad. Maybe do it with 1/4 of a cup instead.

Red Quinoa Celery Salad

ingredients:
quinoa
1/4 red onion
1 stalk of celery
1/2 a zucchini
cilantro to taste
salt and pepper

Chop the vegetables, cook the quinoa, mix together, and season. Done.

Then we had another bake sale for Dems. I had some cookie dough — Isa’s maple-walnut cookies, except mine were maple-pecan — in my freezer since forever, so I made that into cookie bars. Then I used my veganized Joy of Cooking applesauce cake recipe to make muffins. Everyone was confused about them; they thought they were pumpkin. Nope. I need to make pumpkin stuff, though, because that sounds delicious!

Messy house, delicious baked goods!

Tuesday night I was feeling sickish and was planning on eating just mushrooms and kale. Then my friend Chris came home with me, and we watched Glee and made dinner, and it was way better. We made pasta, with some of the pesto that I made and then froze. The kale and the mushrooms made it in there, but with onions and parsley and plenty of olive oil.

Extra-virgin of course.

It turned out deliciously. I offered Chris some of my roommate’s cheese, but he decided that when in Rome … eat vegan.

I haven’t really cooked since then, unless you count peanut butter sandwiches. Here’s one. This one is peanut butter and banana!

This weekend has been lovely, and I have not cooked at all, which I actually have enjoyed. Next week I’m talking to a nutritionist. I’ll let you know how that goes. Until then, make some muffins, eat some peanut butter, cook dinner with your friend … it’ll make you happy. Be happy.

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This entry was posted in bake sale, banana, breakfast, cinnamon, pasta, quinoa, salad, sandwiches, tofu and tagged , , , , , , , , , . Bookmark the permalink.

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