I had big dreams for this post. I really did.
But, life happened and here I am at 10:45 on tuesday night trying to keep my eyes open while I transfer foodporn pics from my iPhone to computer and look through the bookmarks for the links to all the recipes I’ve been making.
Anyway, I’m not trying to stay up to an ungodly hour tonight. Yes, I consider 11:30 an ungodly hour. #sorrynotsorry
So lets get right to it shall we? I’ve been on a food processing binge lately. Which is a lot better than a few other types of binges I’ve experienced in my life…haha. But really. Anything that can go in the food processor has found its way in there. Luckily, this craze has resulted in so many already prepped, easily packable and re-heatable options for lunch, dinner, and snacks. So thanks Jenn for giving me an outlet to share all these fun foodie endeavors and pretend people actually care.
Most recently (aka about 2 hours ago) I made this delicious, nutritious, filling, comforting, warm, and surprisingly meaty vegan spaghetti bolognese from Michele! I subbed extra firm sprouted tofu for the tempeh (it acts a little more like ground beef) and added onions to the mix. I also made my own tomato puree with fire roasted, diced tomatoes and LOTS of fresh basil (in the FP whooo!)
I poured it over whole wheat spaghetti noodles, but I’m going to try it over spaghetti squash, millet, quinoa, and acorn squash too! I made a big ol’ pot of this delicious sauce, so I’ll be nomming it for a while.
How great was it to sit down to this after kickin off my work heels?
Also, I made SO MUCH HUMMUS. I’m not gonna share the recipe, because I need to work on my tahini/chickpea ratio, but the flavor is spot on. Roasted garlic, lemon, and basil.Mmm. I’m going to save SO MUCH MONEY by making my own hummus!
The first thing I wanted to make in the new FP was veggie burgers. Obviously. Making them in the magic bullet or mashing with my hands just isn’t the same as whizzing it all up without having to get my hands dirty. I tried to make these vegan mushroom lentil patties, and they had an awesome flavor, but fell apart and weren’t very pretty. I think I might have missed an ingredient somewhere, because my “batter” was really sticky and watery.
Since these crumbled in the oven, I have to do less crumbling pre-salad topping!
This was my superfood salad that I ate when I started to feel sick again earlier this week . In the giant bowl went:
Spinach, baby arugula, coconut oil roasted kabocha squash, spicy roasted kabocha and acorn squash seeds (one thing that
I also picked up some dates from TJ’s. Here’s what I learned about dates. MAKE SURE THEY ARE PITTED. If they’re not, don’t put them in the food processor. Also, don’t put the pits down the garbage disposal. Date pits are indestructible.
While learning these very important lessons, I also discovered that making my own dairy, sugar, and fat-free, and vegan creamer is so easy.
This is another way I’m going to save loads of money. This flavor was cinnamon vanilla and is DELICIOUS. First, make a date paste with about a cup of PITTED dates and 2 cups of hot water in the FP. Put 2 cups of dairy-free milk on low heat on the stove. Add the paste and any flavorings you want, and whisk for 2-3 minutes. Strain into a glass container.
They combo mixes perfectly in a cup like this…totally necessary for today.
I also tried my hand at a blog fad I’ve seen on pinterest a lot recently, and was really pleased!
I made chocolate mousse with avocado, dark chocolate cocoa powder, stevia,and PB2. GOD it was delicious. I was a little heavy handed with the cocoa, but still. This was creamy, cool, and sooo decadent. And full of good for you nutrients!
The final recipe I’ve been obsessed with lately? Another lovely dish from Michele, my go-to reference for easy, clean, plan-based recipes that are filling, creative, and incredibly delicious.
This was ( say was because I’ve DEMOLISHED it now) orange-glazed tempeh, eggplant and acorn squash. Shel calls for pomegranite molasses in hers which I couldn’t have, so I used a little honey, and it still turned out great. This was amazing, and so easy! Just chop everything, pour over the glaze and bake it all together. It reheats really well, and I ate it on top of my roasted asian broccoli slaw for some bulk and added nutrients.
You may notice that a lot of these recipes are vegan and/or dairy free. I promise I haven’t switched totally (nor I do have any sold plans to do so any time soon), but I am trying to add more vegan meals into my diet to see how eliminating animal and dairy and adding more sources of plant-based proteins and nutrients makes me feel.
Also, today I start Baron Baptiste’s 40 Days to Personal Revolution Yoga Challenge! For 6 weeks, I’m doing yoga 6 days per week, and meditating twice a day. I’ll talk more about this tomorrow since 1) this is What I Ate Wednesday not What I’m About to Start Doing Wednesday and 2) I’m tired.
Love you all!
Do you love your food processor?
What new recipes have you tried lately?
Any thoughts about veganism?