Ta ra! Now that the 29 days of rice to celebrate the new house is over, I thought I’d actually share what this mystical house looks like at the end of the week when everyone’s getting ready to relax and what not. It’s still far from finished, and we have a ton of projects awaiting us, but this is the tarted up “before” version, I guess. If you’ve missed the 29 days of rice posts just click the category tag. :) I’ll be sharing a super delicious and hearty pumpkin pie recipe at the end, but for now, sit back and take a tour!
The other day I was stuck with a few browning bananas and nothing to do with them but bake a bread. Now that papaya season has hit I am all over my favourite smoothie fruit and can breathe with relief after a hard winter diet of apples and bananas. Nothing beats that absolutely gorgeous banana bread smell wafting through the kitchen – when I make it I ensure that I have other kitchen duties so that I can be as close as possible to the delectable smell! Also, I bought white peaches thinking yay, fruit, forgetting that Man-thing is a heathen and doesn’t eat them fresh. Honestly. Luckily anything baked into banana bread is somehow magically made delicious to him, so there you have it. A ninja move in plain sight.
It’s done! I actually managed 29 days of rice to celebrate our new house :D Thank you to everyone who has been following along this crazy little meander into property talk, infinite rice, and wacky ideas! To celebrate I made a baked pancake with all the fixings. I figured that today is totally on par with graduating or having a birthday – any excuse to go large!I’m also going to detail some things I’ve learnt from these 29 days of rice through 4 tips for the long-haul blog post theme, just because it’s been a real experience! Alas, with all this madness I figured it wouldn’t be fair to show a WIAW on top of all the inevitable text and pics from a thousand angles, so you’ll have to forgive me this week’s breather on that front. :)
I’ve seen this word “horchata” bandied around on people’s blogs for a long while now, but wasn’t really all that interested, seeing as it looked like some milky business, possibly alcoholic, and not coffee. That last part is important, because I only consume five types of beverages these days. Coffee, smoothies, water, hot carob, and tea. Soy milk is for when I’m feeling giddy and need something to calm me down, but otherwise those big five are the remains of my life-long affair with soda on an industrial scale, as well as juice of epic proportions. Diabetes, much?
Anyway, a little research told me that I was unfair in my judgement, and in fact was missing out on some deliciousness all this time. Much is my woe! Still, I’m glad to have discovered what it actually is, and even more chuffed to have finally consumed it in all its green glory.
You’re probably rolling your eyes, however, because why did I take such a simple, awesome thing, and make it even crazier with my splash of colour and fun? My mind is rather tricksy and hates minimalism in food, which is silly, because everyone knows minimal is best. It’s pretty easy to leave out all the frills and just enjoy a delicious creamy horchata without the jazz, but I promise it’s more fun with the superfood!
Although I’ve had a rather bad reaction to processed sugar and hence chocolate in the past while with my experiments, I still like my chocolate in baking projects. Somehow, carob nuggets don’t play tricks on my body, so I wanted to celebrate the near-end of 29 days of rice in style. Chocolate, coffee, ice-cream…all ingredients for a good time. The strawberries are just for extra decadence!
At some point during the week we always run into a crisis. The weekly soup is finished, we’re not yet at the point of having enough reasons to go food shopping, and we just so happen to be hungry all the time. Dishes like this are what keep us going in style – a simple, tasty lasagna made with all the random bits that are left in the fridge and pantry. A wonderful excuse to turn on the oven, munch, then go to the shops after ;)
I love banana split. I love bananas, nuts, chocolate sauce…the works. BUT what I love equally or perhaps even moreso than those things is roasted zucchini, or roasted anything for that matter. This is my way of sneaking in some vegetables to a perfectly respectable dessert or breakfast dish (because some of you are crazy enough) whilst attending to my sweet tooth 100%.I love ice-cream. It’s my one great vegan sadness that there are no gelato-style vegan ice-creams available in my city…or perhaps anywhere in the country, but that’s why when we try out any form of ice-cream my soul soars. Of course, I’m a monster who hates using cream, so they don’t ever come out traditional, but this creamy, wonderfully tasty soft-serve hits the spot in so many ways. Best of all? Rice!