I’m still defrosting from the frigid air that was today! Well, this whole weekend, really. It’s days like this that make me question my sanity…why am I riding in this, again? It’s fun? Really?
Okay, so it is fun. After you forget how cold you are, and start sweating because your pony is so naughty. Ah, yes. I knew I loved you for a reason, Teddie. Keeping me warm and working me hard.
I have beyond obsessed with the combination of the fig jam Tat sent me and bananas on my cornmeal waffles/pancakes. This morning some So Delicious Coconut Milk yogurt joined the party, making it all that much more amazing.
What’s the best way to warm up from being froze solid all morning? Why, make bread, sip hot apple cider and go for a walk, that’s what!
This bread is a real winner. It is thisclose to replicating that bread that I love oh-so-much that I used to live on, buying all the time. It’s got the chewy, fluffy interior ad the slightly crusty exterior – making it perfect for sandwiches or just eating for fun.
And not only that, but it’s 100% whole wheat and no one would ever guess it. I mean – look how much it rose! Not only that, but my mom – whole wheat hater – loved it.
The recipe? This one. Changes I made/options I chose:
- 2 T. olive oil versus 3 (and it’s still plenty moist)
- 2 T. maple syrup
- 2 1/2 c. white whole wheat flour + 1 c. 6-grain flour
- 2 T. wheat germ
- 2 t. instant yeast
I was flipping through Veganomicon when I saw a recipe for sweet potato and pear tzimmes. I’m still not entirely sure what a tzimmes is – but gather it’s some sort of vegetable dish. I switched it up a bit, and this is what I did:
Sweet Potato, Pear and Chickpea Tzimmes
serves 1 as a meal, 2-3 as a side
- 1 small-medium sweet potato, cubed
- 1 medium red pear, cubed
- 1/4 of a red onion, chopped
- 1/3 c. garbanzo beans
- 1/ 2 T. basil oil (or olive oil – or coconut oil, maybe?)
- 1/2 T. maple syrup
- 1/4 t. ground cinnamon
- 1/8 t. maple pepper
- 1/8 t. garlic salt
- 2 dried figs, chopped
Preheat oven to 350*.
Combine the sweet potato, pear, beans and red onion in a bowl, and toss with olive oil and maple syrup. When evenly coated, stir in all the seasonings. Spread evenly onto a rimmed baking sheet and cover with tinfoil. Bake for 30 mins.
After 30 minutes, remove foil and gently stir. Add in the figs, and return to oven, baking for another 30 minutes.
Serve with a side of [my choice] bulgur and spinach!
Even though I’m a huge fan of sweet-vs.-savory, I was a little worried this would be too much sweet with the maple and figs and pear – but I didn’t find that to be the case. Instead, it is a pleasant medley of flavors, tied together with the buttery, nuttiness of the bulghur.
Today was another crazy day, but finally found time this afternoon to make some more white bean aioli balls. These things are good.
Makes me wonder – I bet you could do the same thing with hummus if you didn’t feel like going through the whole process of making a veg burger. Hmmmmm!!!
I wouldn’t be surprised if you guys see some…crafty…meals this week. I can only imagine we’re going to have food overload with turkey day coming up, so I’m not bothering to fill the fridge up with “my” food and am just going to eat through what I’ve got. Ironically, even though I haven’t gone since two Thursdays ago, I feel like I’ve got plenty of food! Of course, my mom saw kale on sale and picked up a bunch, along with broccoli. Yeah, I think I’ll be fine
Oh, right – now I’m supposed to tell you the giveaway winner!
Counting down 18? Sarah – from her blog “Running to Slow Things Down”! Always inspirational and always cooking up delicious feasts, I can’t wait to see how it’s put to use. So – email me with an address to send it too and it’s on its way to you, Sarah!
Do you usually have a big Thanksgiving, or small and with direct family members?