Tag Archives: broccoli

On Buhguhs and Bruins

Fact #1: There’s more recipes for veggie burgers circulating the world right now than there are people to eat said veggie burgers.

Fact #2: It’s impossible for me to ever decide what recipes I want to make. I bookmark ad bookmark, but when it comes time to choose something to make – I just get way too overwhelmed by how many recipes are online that I just click that little red X and resort to my cookbooks.

Fact #3: It’s really hard for me to concentrate right now because I’m watching a Bruins game, but I’ll try to stay with you guys. I’ll try ot to get too worked up, too.

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So how does everyone else pick out what they’re going to make? Organizing my bookmarked recipes is definitely going to be a winter project. That will probably get postponed until ten winters from now. So, for now – I refer to books.

It doesn’t help that my laptop battery now only lasts about ten minutes if it’s not plugged in, and I’m always too lazy to haul the power cord with me to the kitchen.

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Sometimes it’s a bit more reassuring to make something from a book – ugh c’mon B’s, it’s not even ten minutes into the game and you’re down two-nothing?! – uhhh, because it seems a little more fail-proof. Like “hey, this is published…it’s gotta be good, right?

…not always. You’d be surprised what can make it in cookbooks nowadays. Not saying this is a fail. This is actually an adaptation of a veggie burger recipe from the book Veggie Burgers Every Which Way. 

It’s a neat little book – with a handful each of recipes for veggie and grain burgers, veggie burgers, sides, dressings and even rolls.

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The recipe for Cashew-Leek Burgers with Bulgur and Lentils caught my eye first.

Mainly because I like cashews, and secondly because it was the only recipe that used ingredients in my cupboard, save for leeks.

Which was sort of irrelevant anyways, since I ended up changing more than a couple things about the recipe.

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This was my first veggie burger that uses nuts. I really liked the idea, just hadn’t gotten around to trying it yet! I wouldn’t say the flavor is remarkably noticeable, but a fun cashew sauce might make it stand out even more. I have way too much hummus in my fridge to have made a sauce, though…I’m just putting hummus on everything.

It’s unfortunate that I’m quickly running out of things to put the hummus on, though. Saying I need to go grocery shopping is an understatement. If my fridge could define me, it would say I like hummus and other condiments. And mushrooms. And not much else.

Anyways. I’ve droned on long enough.

Cashew-Broccoli Mushroom Bean Buhguhs.

yields 4-6 patties

  • 1/3 c. bulgur (dry measure)
  • olive oil for sauteeing
  • 1 head broccoli, chopped finely
  • 1 c. diced mushrooms
  • 2 cloves garlic, minced
  • 1 T. tomato paste
  • 2 T. milled flaxseed
  • 1/3 c. white beans
  • 1/3 c. toasted cashews
  • 1/4 c. whole wheat bread crumbs
  • 2 T. vital wheat gluten
  • salt and pepper, to taste
  • oil, optional, for frying prior to baking

In a medium sized saucepan, bring the bulgur and 2/3 c. water to a boil. Season with a pinch of salt and reduce to a simmer, cooking until water is absorbed.

In a medium sized pan over medium heat, warm the olive oil and add the mushrooms and broccoli. Cook until tender and mushrooms have released all their juice – approx. ten minutes. Mix in the garlic and then the tomato paste. Transfer to a large mixing bowl.

In a small bowl, combine 2 T. flax with 4 T. warm water. Set aside and allow to thicken.

In a blender or processor, add half the bulgur, the flax “egg”, half the white beans, half the mushroom and broccoli mixture and the cashews. Process until almost smooth, and then transfer to the same large bowl with the remaining mushroom and broccoli mixture.

Add in the bulgur and the rest of the beans, stirring to combine. Stir in the wheat gluten and bread crumbs.

Heat oil in a non-stick skillet over medium heat and form the mixture into patties. Saute about five minutes on each side, or until golden, and then transfer to a sprayed baking sheet. Bake about 15 minutes in a preheated 375* oven.

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Score! And not just these burgers – the B’s did, too.

What I love so much about veggie burgers is how versatile they are. You can have them as a salad topper one night, a sandwich the next, top it with hummus one day and some other dressing the following.

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How do you like your veggie burgers?

How do you find your recipes?

13 Comments

Filed under dinner, lunch, recipe, vegan

On Fire

It seems like the best dreams are the ones you’re having when something rudely interrupts your sleep.

There I was, in the middle of some-really-good-dream-that-I-can’t-remember when there was a tap-knock on my window and a “Jessie, open the door I forgot my keys!”

At first I was wondering if it was a trick and there was a creeper at my window (gosh, I have such optimistic faith in mankind! Everyone is out to get me, if you ask me.) but that sentiment didn’t last long and my next thought was “I’ll just pretend I’m sleeping and can’t hear her.”

Of course, immediately after that, my logical and honest mind kicked in.

Karma’s a biscuit, Jess. Open the door.

And so I opened the door for my dear mother. Mumbled a your-welcome. Burrowed back into my cocoon. Tried to remember the dream. Couldn’t. Woke up an hour and a half later anyways.

Fed the animals. And made these really good pancakes. I’ve made so many really good things today (I’m not blunt or anything) that I’d almost forgotten about these until I saw the pictures. Man…I’m on fiyuh today!

See, I’ve had various flours in my cupboard for some time, and yet – usually I just resort to whole wheat or white whole wheat. No, these aren’t white bean flour waffles – though maybe I’ll try that next (speaking of which – I used that in dinner! I surprise even myself some days.) These are coconut flour waffles! I nixed the wheat bran and WW flour in the usual recipe and instead used a heaping tablespoon of coconut flour and also added in some shredded coconut. This itty bitty change made a huge difference!  Texture wise…they were so much lighter and daintier. Whereas the usual waffles I make are pretty dense and…chewy? inside – these were more like your typical waffle.

It makes me want to play with flour every day. Or not. What’s your favorite flour?

This is irrelevant, but I'm throwing it in there for those of you who picture-read...I'm getting a little wordy, aren't I? This is from Sunday, when I hopped on Jiggy for a bit.

Afterwards (well, a while afterwards) I went for – get this – a runwalk. I’m digging them these days. It was sort of a crappy day so it was my way of telling the weather “alright, figure out what you’re going to do today so I can decide when I’m going to see the cutest pony in the world.”

My biggest motivation:

Don’t judge. I have…eclectic tastes. I’m not usually a rap fan unless it’s Jay-Z or rock-type rap stuff. And watching rap videos makes e really angry because I hate all the corny hand gestures. Like, seriously…you’d be a lot cooler if you didn’t try to look cool.

What makes me even more annoyed is driving down the street and seeing kids walking all alone and doing the same hand signs. I know, I know – I should just mind my own business. But they should stop doing weird things with their hands and use them to keep their pants from dropping to their ankles, because for some reason their belt isn’t doing the part.

Hi, my name is Jess and I might as well be your grandma.

On a different note but still a musical note…this is currently my favorite song of all-time.

I am no longer an emo teenager, but sometimes the music I listen to might suggest otherwise. I have no shame, nor should you.

WOW TANGENT ALERT. Back to weather…The weather didn’t really make up its mind so I went to see Teddiekins once I was done and we got rained on so I had to ride inside and holy run-on sentences I was so proud of him. It sounds silly, but since I didn’t want my saddle to get wet I decided it was time to face my “indoor fear.” Last we rode in the indoor it ended on a “You want me to move? Oh, thanks but no thanks.” sort of note before I took him outside. So even though all I did was walk around for ten minutes or so – he was good every. single. second. He was even offering to come round and was so. light. in. the. bridle. I wasn’t going to ask that much of him – but he offered, so I took it. While we were on a roll I threw in some leg yielding and side passing and he was a saint.

I wanted to reward him by taking him for a little canter in the meadow since it stopped raining but halfway there it started nearly downpouring so I just quickly trotted back to the barn.

I am a wimp.

And I like broccoli. And eggs…and cornbread…hummus…mustard. You know the deal.

And then I got to baking. I could have done fun things like business homework reading, but the monotony of baking was just singing my name, you know? 😉 In all honesty, though, so I’m not being a bad influence – I read the whole chapter for my intro to Business class that was assigned while dinner was cooking. Now I’m set for the week! Beat that.

These are, I think, my best bars yet. Which sounds silly because I’m always saying that…but I think I’m right this time. I also realize it’s silly because bars are really personal and I’ve come to the conclusion that a. you can throw anything you like in a bowl and bind it together somehow and make a granola bar, and b. people don’t follow granola bar recipes to a T because they adjust it so it works for them.

I’m going to go against everything I just said and share this recipe anyway. This is my take at making my own 9-Bars. I couldn’t be happier with the result – though I will say, for someone who has so many nuts…

In my defense, I'm not hoarding all the marcona almonds. One of those has cashews, but I those containers are wayyy easier to get into than the bulk-bin bags.

…I don’t have anywhere near enough seeds!! These would be (in the words of the fabulous Freya) ace with the addition of some more seeds (namely, pumpkin) which I will keep in mind for next time…but for now, they’re thisclose to being ace.

Birdseed Bars (name courtesy of Mama Exposures)

makes 5-6

Part One:

  • 2 T. sunflower kernels
  • 2 T. Ruth’s Chia Goodness**
  • 2 T. (heaping) chopped walnuts
  • 2 T. sesame seeds
  • 1/2 T. poppy seeds
  • 1/4 c. puffed millet
  • 1/4 c. + 1 T. rolled oats
  • 1 T. The Organic Whey
  • 4-5 large Medjool dates, chopped
  • 1/2 t. cinnamon

**I used Ruth’s Chia Goodness because a. I don’t have much plain chia seed left, and b. I liked that it has pumpkin seeds in it. Seedy is what I was goin’ for, here! You could easily get away with using regular chia seed – but maybe use a leetle less.

Combine all of the Part One ingredients in a medium sized bowl. Move on to part two:

Part Two:

  • 1/4 c. milled flaxseed
  • 1 T. pumpkin butter
  • 2 T. maple syrup
  • 1 T. molasses
  • 1 1/2 T. peanut butter
  • 2 T. almond milk

Combine all Part Two ingreds:

and then mix wet and dry.

Press down into a greased bar pan (teehee) being sure to smooth down firmly. I find using the back of a spoon works great.

And then bake for about 15 minutes in a preheated 350* oven. Admit how much you love me for just telling you now that your oven should be preheated.

numnumnum good! They’d be bomb with figs, too. ‘Cause I like to get figgy with it…you know.

If you don’t have pumpkin butter, don’t fret – either use a little more maple sizzurp or some other jam that would go with the seedy flavor. I love the addition of the molasses…I needed a little more syrupy consistency to have enough liquid, but knew if I added more than 2 T. maple syrup it’d be too sweet. Molasses was just the ticket!

Next I thought I’d make some goodies for work. I have a freezer full of bran muffins, so I didn’t necessarily want to make something for me, and my mom’s got a lot of [store bought] sweets so I didn’t really want more dessert-type stuff here to just go to waste.

I love Anja’s blog, and turn to her for sweets recipes that are decadent but not necessarily the typical sugar overload goodies. Just because I’m making something for somebody else doesn’t mean I need to throw my own healthy eating habits out the window. I’m not saying there’s anything wrong with real brownies, but making surprisingly good treats for being healthy is part of my charm, non?! I like to surprise people.

I’m not usually much of a brownie fan – but these date brownies certainly piqued my interest. I followed it to a T, though cut back a hair on the dates. She mentioned it was very sweet with the dates, so I figured it’d be okay.

Lookit how monstrous these are!

Anyways – I even made a hot water bath to melt the chocolate. Now you know it’s serious. I don’t think I’ve ever done that before, except for…watching my mom do it. My carelessness almost ruined it, I think, as I was using a bowl that had water in it. I noticed the dangerous droplet just before the chocolate started melting it, though – and heard my mom’s voice ringing in my head…”never have a dirty bowl when melting your chocolate!”

I don’t know if that’s real or not, but I switched the bowl.

These brownies scare me. They are so dark. I am not much of a brownie person, though…so I don’t really know how good they are. To me, they’re a little “meh.” Next time, I’d add a little bit of oil. I think it might make them more fudgy, and a little less cakey. Although, there probably won’t be a next time. Not because they’re bad, but because I’m not a brownie person.

I’m still waiting for Henry to try one to tell me if they’re work-acceptable. There’s nothing worse than trying someone’s homemade goodies and thinking they’re awful, but having to act all nice about it.

I don’t want to be that person.

I asked my mom, but she’s the same as me. I guess that’e where I get it from.

New Developing: He just tried one. They’re good. Now you have it! Oh yeah, and I added walnuts. I think Anja did too, just forgot to say so in the recipe.

What’s your favorite dessert/sweet? What about your favorite treat to make for others?

Anyways. I spent all afternoon afterwards cleaning up the mess the ponies made with their hay. Since it got all rained on and was the last of their round bale, they made a huge mess and took forever to clean up.

Will not complain. Will thank them for giving me guns this summer. Have you bought your tickets yet? cause that wet hay is heaaaavvv-y. (harrrdee harr, harr!!)

Mo’s Pasta Alla Formiana has been screaming my name ever since she posted it. Having time to prepare it, a mom to help eat it, lots of tomatoes to use up and business homework to read while it was baking – tonight was as good as any other.

Rather than using canned tomatoes, I just blended two huuuge ones from our garden with the garlic. I also didn’t use any butter (I had faith, Mo, I did! But I didn’t have any butter). Or any measuring spoons, for that matter. Oh, and black beans for the protein…so I pretty much skipped “part two” and just added black beans to the pasta and tomato mixture. It might sound strange, but it worked. Topped with some mozzzzz.

I became so enamored with y business reading (insert eyeroll here) that I baked it a little too long – but even as so, this was fan. taz. tic. Hellloooo, baked pasta, I will be seeing you again soon. And I don’t mean the leftovers for dinner tomorrow, I mean this is going to be the definition of my winter. Please and thank you.

Go make it. You’re welcome.

And with that, I am out…here is my final sentiment:

I lub yoo all!

34 Comments

Filed under breakfast, cooking, dinner, foodblog, health, health food, lunch, oatmeal, recipe

Frightening Phyllo

I will never learn my lesson.

I will never learn to wait for food to cool off when it’s still about 300*, straight from the oven. Instead, I must try it that second.

This afternoon has me playing with phyllo dough after my mom bought a box with no real motive behind it, and after it’s been sitting in the freezer for months – she’s been begging me to do something with it. While waiting for my “real” phyllo dough dessert to cook – I played with a phyllo dough toaster strudel.

Actually, I didn’t realize I was essentially making a toaster strudel until after – I just wanted me some PB & J and since the phyllo dough was there and I wanted to convince myself I like phyllo dough (since, you know – I was making something with it and all) I figured why not?

Of course – anyone who’s had those slivers of chemically flakyness (a.k.a. toaster strudels) knows that fresh out of the toaster, the jam (or, more commonly known as HFCS mania) is really really hot and oozes right onto the tip of your tongue, scalding it and ruining your day.

That was me.

I am still feeling the pain.

To make matters worse, thirty minutes later I discovered my “birthday dinner dessert” was not any sort of dessert I wanted to share after a birthday dinner.

We were having my mom’s dinner tonight rather than last night because I had to work yesterday – and since she had to work all day today, it would be nice for her to come home with dinner all ready to dig in to. She is stubborn and said she didn’t want a cake or anything special. I almost made a peach crisp, but when I saw a recipe for “Apple and Dried Fruit Streudels” in a Moosewoods cookbook, it clicked.

Of course, I soon discovered how much of a pain phyllo dough is to work with. Not five minutes in to the project and I was having major regrets. I think something was wrong with the phyllo dough – or, more likely – I wasn’t working fast enough and it kept drying out, regardless of the olive oil I was rubbing it with.

I ended up stuffing them with a mixture of diced apple, chopped dried figs, and cinnamon. After multiple attempts to roll them up all pretty, I finally got them done, and skeptically awaited the outcome.

The filling is delicious – I mean, it’s just apples and figs – but they look kinda gross, and I don’t like the flakiness of the phyllo dough. However – they are excellent with some vanilla chobani. They won’t be wasted, but I knew I could do better for our birthday girl.

And so I made Moosewood’s Banana Bundt Cake. Recipe can be found here – but you should definitely buy the cookbook 😉 My mom is pretty open to “how” I eat and is starting to enjoy a lot of my dinners.

But she is not a fan of whole wheat-y things like desserts. (Well, she doesn’t think she is. Little does she know that the super charge me cookies, branana muffins, and banana bread she’s been loving are whole wheat. Hmm…maybe she’s coming around?) So I knew for dessert I had to play it safe. My crazy mind wanted to add all sorts of things – nuts and dried fruit, especially – but I backed off. I’ve also really been wanting to bake something with that date sugar.

But today was not the day. I made it as-is. All purpose flour, sifting and everything. And if you’re looking for a basic, simple, yet still impressive cake recipe – give it a try!

And for what it’s worth, she actually really liked the apple-fig strudels and wanted me to bring the whole plate over instead of the little taste I gave her, hah.

Maybe I’ve had bananas on the brain, though – because they showed up this morning in waffle form.

Mix:

  • 1/4 c. oats
  • scant 1 c. puffed rice
  • 1 T. ea: wheat bran, wheat germ, WW flour
  • baking soda

Mix:

  • 1/2 a banana, mashed
  • 1/4 c. vanilla chobani
  • 1 T. milled flax
  • splash almond milk
  • splash peanut oil

Combine.

I added peanut oil to the batter this morning because I’m all out of cooking spray and thought it might help keep them from sticking to the iron. They still wanted to stick to both sides, so I just let it sit a bit longer. I loved how they were really crispy and dark on the outside but still had some soft, chewy, banana-y goodness inside. I’ll have to burn them more often 😛

Iced coffee, I wuv woo.

It was so refreshing to step outside to a beautiful morning. It was sunny (granted – I slept until almost 8 today!) breezy and cool. I dined outside with Miss Kitty – why is it that animals always take the best seats?!

Look at my big hunk! If only Blue (far right) had his head to the side – they’d all look the same!

This is Jewel, Teddie’s girf. He’s her big, muscular boyf. What a cute couple.

Little does she know he wants every other girl in the barn, too.

“Hi guys!”

Teddie and I just had a quick-ish ride in the meadow today. A little more serious and less play than usual, but still fun. Just worked some more on suppling and collectiong than we have been. It was really, really windy though, which kept blowing these little flowering things all over. I think he kept getting them up his nose!

A broccoli bowl was gobbled up for lunch – broccoli, hummus, carrots, fried egg, toast. While browsing cookbooks to figure out what I was going to make for dessert.

Enter: afternoon phyllo-dough torture, cleaning the whole house head to toe (err…floor to ceiling?), banana cake baking, and horse cleaning.

And then, my mom’s chosen dinner.

Okay, actually – this isn’t my mom’s chosen dinner. I never match my socks (usually they’re white anyways), and at one point I looked down and realized I was going for a winter theme today. A christmas tree and lights on one – penguins and snowflakes for the other.

Hey, it works.

Yeah, dinner. Chickpea-Quinoa Pilaf! Or, “that squiggly stuff,” if you’re my mom. Page 115 in the bible. (a.k.a. Veganomicon)

It starts by sauteeing onions and garlic in olive oil. I added red pepper, too. Then you add in tomato paste, spices like cumin, quinoa, and then your water and chickpeas.

And slowly simmer until they start to look like “little squigglies.”

In the book, it’s considered a side – but honestly, there’s no reason it can’t be a meal. It’s a complete protein!

I topped mine with some feta cheese, and a slice of bread afterwards.

A really, really simple dish – but so good! Make it.

And these pretty ladies haven’t shown their faces in these parts lately:

The one and only George-Porge.

So – we still have a ton of phyllo dough. What’s your fav phyllo dough recipe?

And any plans for the long weekend? My weekend actually isn’t long and I’m working on Monday – but I’m sure you’ll all enjoy it for me! 😛

26 Comments

Filed under breakfast, cooking, dinner, foodblog, health, lunch, oatmeal, recipe

Broccoli Obsession

Hah…a recent (as of today) Google search hit for my blog was “broccoli obsession.” Darn – you guys have got me all figured out! I was just musing today how it seems I can’t go more than a day or two without the funky-lookin’ green veg gracing me with its’ presence. And I mean – I guess you can’t blame me. After all, it is ranking among the healthiest veg you could eat! Check this out:

  • helps protect from colon cancer
  • minimizes risk for cataracts
  • helps protect against stroke
  • boiled broc has more Vitamin C than an orange and more calcium than a glass of milk (compared ounce to ounce). I’d been starting to worry about my calcium lately – and I had no idea broccoli was such a great source!
  • a medium spear contains triple the amount of fiber than a piece of wheat bran bread
  • stimulates your body’s production of stage-two enzymes which is what the body uses to combat cancer. this neutralizes potential cancer-causing bad guys.

Broccoli is considered a “cruciferous” vegetable. Other vegetables in this family include kale, brussels sprouts, and cabbage – and likewise, they have similar cancer-fighting properties. Broccoli sprouts are even more nutritious – ten to one hundred times as rich!

But, did you know – that since broccoli is a cruciferous vegetable, that some poor souls actually taste broccoli as bitter?! It’s from the compound “PTC” which either tastes very bitter to a person or has no taste. It’s all dependent on your genetic makeup, and is largely a dominant trait.

Have you ever had broccoli sprouts?

What’s your favorite way to have broccoli – or – is broccoli bitter to you?


And after all that talking about broccoli…I didn’t even have any today! Sad life.

I did – however – have cookies for breakfast – which is just as good. Almost.

I also completely forgot about all of the raspberries I just picked yesterday. And they would have gone so well! Instead, topping this bowl of overnight oats was:

  • mango
  • banana
  • SuperCharge Me! cookie
  • cashews
  • wheat germ

Even lacking the raspberries, it sure was dii-vine. I’d missed mangoes – and while I’m still not getting sick of peaches or plumcots (surprisingly) – it was nice to have a change of pace!

Apparently, I decided to demonstrate poor equitation in this moment.

I was also really glad to spend some quality time with my Teddie this morning! Even though I was at the barn the past two days, I didn’t get to do anything with him – and I missed his adorable self! I just brought him in and got him all handsome and happy – scratching all of his scratchies! He made me proud by keeping his mane verrrry clean from his bath on Tuesday 🙂 I wasn’t able to do past his barrel because he wouldn’t stand still and I didn’t have a place to tie him – so we’ll just pretend he’s clean all over 😉

You know…for just being a couple crackers – these hold me over quite well as a morning snack! And I feel a little more at-ease for not having something sweet at every meal or snack time.

Work flew by today, and my appetite was a little low for some reason, after being starving this morning! I was really looking forward to trying a new bar this afternoon – but I never got around to it, and all of a sudden it was time to go home!

Alas, lunch was swell.

What’s hiding between these two silly looking slices of [delicious] bread?

Well – I am either brazen, naive, or slightly stoopid...

…because that would be a sandwich consisting of enough black beans for a bodybuilder or two, as well as sweet potato and raspberry-fig dressing. I know the dressing looks kinda gross – but it’s just from being snug against the lettuce all night.

Accompanied by:

and apple and peanut butter. Except, I never really “got” the whole vibe of eating apples with peanut butter. The apple is so juicy and crisp that it just overrides the peanut buttery goodness. I would prefer my peanut butter plain, next to the apple.

I got a slight want for something but not a whole bar, where a packed and unpictured chunk of energy came into play.

I was sort of lost for dinner, too – but knew a fridge cleanout was necessary. I still had some creamy tomato-pesto sauce and a large portion of eggplant. And a blackbean burger I made aaaages ago in the freezer. I think it was one of these. I can’t remember the last time I made them – before summer, I think – but it kept well! And I was pretty impressed with my handiwork – I formed that in a perfect circle patty, just about! Sometimes I surprise myself. Anyways:

Eggplant, garlic, tomato, basil, and tomato paste sauteed in some olive oil. Millet on the side. Creamy Tomato-Pesto Sauce and feta over top.

I still can’t cook millet right. That or I’m impatient. And we won’t talk about the fact that I accidentally made quinoa first. Wouldn’t have been a problem – I’ve no problem just eating quinoa instead – but I didn’t rinse it and didn’t feel like eating soap for dinner.

But hey – luckily, I love eggplant and bean burgers and feta and creamy tomato pesto sauce! But, what do you do with your millet?

19 Comments

Filed under breakfast, dinner, foodblog, health, healthy living, lunch, oatmeal, recipe

Wordy

Sheesh! You guys are easy to please – I thought for sure last night’s dinner looked hideous, even though it was delicious 😉 If that wasn’t ugly enough for you, though, maybe this bread I made is.

Ironically, my ugliest load yet is also my tastiest! I based this off of Daniel’s recipe with a few alterations:

  • “2 T. oil” was 1 T. olive oil, 1 T. sesame oil
  • “2 T. honey” was 2 T. molasses (only because I was out of honey)
  • skim milk was almond milk
  • 3 c. WW flour was 2 1/4 c. WW flour, 1/2 c. quick oats, 1/4 c. sesame seeds, and 2 T. millet

The first time I made this, I had a similar look, though maybe not quite as sunken in. Sort of like it rose and collapsed, basically – I’m not sure if this is because of my breadmaker, or my tinkering with the recipe, though I have a hunch it’s the breadmaker. I’m setting it for a 2 lb. loaf, but that’s a complete guess. Maybe it’s larger or smaller? Anyone know?

Regardless of its’ appearance – it tastes fantastic! It is especially light, moist, and fluffy this time – true sandwich bread! The crust is not too crunchy, and get this – last night, I had two slices completely untoasted! That’s a big deal for me. One was just on its own (even more of a big deal) and the other with some jam.

And I mean, I guess I shouldn’t complain that it collapses, because then it’s the perfect size for sandwiches!

Garlic hummus, roasted broc, feta, and tomato paste

And, in case you were wondering – I didn’t even panini or toast that, and it. was. still. fantastic. Holy cow, this bread has changed me.

I had to bring back the broc sammiches! I think I’m going to turn in to a head of broccoli soon, with how much I’m consuming. It was on sale this week, and I’m not complaining. I am complaining, however, that I used the last of it yesterday. Sad face.

Of course, protein made an appearance, too.

cottage cheese, cinnamon, raisins.

which was joined with some fruitage. The carrot-fig ‘nola bar pictured was consumed a couple of hours later.

plumcot, bar.

Others eats included a Super Charge Me! Cookie I made yesterday. Seriously – these are hands down the. best. cookies. ever. And I’ve had a lot of cookies.

My subs:

  • spelt flour was WW flour
  • no coconut
  • 1/4 c. raisins
  • 2 T. dark choco chips
  • ~1/3 c. maple syrup + 1 T. “holiday jam” (strawberries, cranberries & maple syrup)
  • 3 T. sunbutter
  • 2 T. olive oil

Is it okay to bake with olive oil, anyways?

krackuhs

Believe it or not, but I hardly had enough oats for this to happen this morning:

overnight: 1/4 c. quick oats, 1 T. Ruth's Chia Goodness, 1/4 c. Kamut, 1/2 c. almond milk, cinnamon

I had to fall back on some Kamut! It lent for a fun taste and texture, actually. But I cannot be without oats for long.

Topped with banana, coconut, pineapple, OV pourable yogurt, goji granola, and cashews.

And so, naturally – I ran to the co-op while on my break today. Which reminds me!

I picked up one of these while I was out!

No, no – not an iced tea…an iced mate! I drank these religiously last year – there is a lovely little cafe that makes some of the best smoothies, wraps, salads, sandwiches, bars, treats, etc around right downtown from work. It’s always crazy busy, which is good to see. I know I’m always complaining that my town doesn’t have any good health-food restaurants – but this is probably the only exception. They have great food, and I would always get a huuuge iced mate every day last summer. I’ve calmed down my obsession – but with today’s heat and the fact that a. I was downtown anyways, and b. my boss wanted a smoothie from there I just had to have one! It was so refreshing and delicious. A habit I should bring back every so often 😛

Have you ever had a mate? If you do some research, it’s actually quite an interesting tea with many health benefits:

Yerba mate was discovered centuries ago by the indigenous people in South America and has been revered as the “drink of the gods” and consumed to enhance, vitality, clarity, and well-being. With 24 vitamins and minerals, 15 amino acids, 11 polyphenols, caffeine, and is high in antioxidants, yerba mate triumphs as nature’s most balanced stimulant.

Of the six commonly used stimulants in the world–yerba mate, coffee, tea, kola nut, cocoa, and guarana–yerba mate is the healthiest, delivering both energy and nutrition.

A lot of times it is compared (nutrient wise) to green tea – but really, it’s even more nutritious!

Each infusion of yerba mate contains:
• Vitamins: A, C, E, B1, B2, Niacin (B3), B5, B Complex
• Minerals: Calcium, Manganese, Iron, Selenium, Potassium, Magnesium, Phosphorus, Zinc
• Additional Compounds: Carotene, Fatty Acids, Chlorophyll, Flavonols,
Polyphenols, Inositol, Trace Minerals, Antioxidants, Tannins, Pantothenic Acid and 15 Amino Acids.

It’s definitely one of those really interesting “health foods” – because as much good as you can find about it, sites praising its benefits – you can find just as many warning you of it. I think, actually – it was once banned in the United States, but I can’t find any more on that at the moment.

Anyways. While I was out, I went to the co-op. My whole reason for running out, actually, I needed oats, remember? I also needed a few other things. Like honey. Instead, I wound up with date sugar. I wanted date syrup, but no dice. Has anyone used date sugar before? I’m eager to try it!

And I bought a baby pack of hemp seeds. Sarena was fully responsible for this, with her recent boasting of hemp seeds!

Hey, Nutiva – she deserves a lifetime supply!

And another new brand of Sunflower Seed butter. Full Circle has been my favorite thus far since they use evaporated cane jucie to sweeten, whereas this organic Once Again brand and Sunbutter just use sugar. Doesn’t bother me too much since it’s so infrequent that I have real sugar, but if you’re keeping a tally, there’s one for Full Circle! Any way you stretch it, though – your life isn’t complete without some sunflower seed butter, regardless of brand!

I’m not sure what inspired me to be so wordy and ad-y tonight, but there you have it. Straight from the horse-owner’s mouth. Oh, yeah – Broccoli-Bean Pie is even better the next day!! Looking forward to having it tomorrow, too 😀 To answer a popular question – the sweet potato crust isn’t very crunchy/crust like. I’m sure you could make it that way by cooking it longer – but I didn’t mind it being a bit softer!

What’s your favorite hot-weather refreshment?

What’s one thing you were obsessed with last summer, but have hardly done at all this summer?

What’s wrong with my bread?

Now, I’m off to do some “pre-class assigments,” which I think should be illegal.

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