I made a cake. It’s chocolate and glorious and super easy and it’s done in less than 35 minutes. Need I say more? Nom nom nom.Oh, and because I’ve finally gotten with the programme, I’m now on Instagram! 😀 Perhaps I shouldn’t gloat too much, since it took me more than an hour to figure out how it works, but I’ll get the hang of it eventually. Either way, it seems like a great excuse to eat shiny looking food and make everyone jealous of my foster cats. That’s kind of the point, right? 😉 Continue reading
I’m off this week (huzzah and all that) to tend to some random admin tasks, such as getting poor Freyja sterilized tomorrow and then my specialist’s appointment on Friday, so the week has pretty much been a pajama fest til now, trying my best to stay upbeat and proactive despite the siren’s song from the realm of nap and other tricksy creatures that defeat motivation. Sometimes I prefer just going to work to feel like I’ve gotten something done that day, but I guess I should thank my lucky stars, since it’s going to get rough the upcoming while with assignments for my library diploma and general work training. Naturally all this leads to one thing: munchies of doom! Welcome to WIAW. Continue reading
Yesterday Man-thing and I sat down at a local burger joint for a coffee and milkshake to discuss our finances. Much sadness and shock was had all round to realize that with a loan/bond comes all sorts of other nonsense, such as life insurance and other twitchy elements. Still, it’s good to actually know what you’re dealing with rather than living with a bag over your head! There is much sadness also about how much I’ll have to scale back on my shiny ingredients, so I figure I need to institute a new policy that if someone has a maddening desire to gift me with stuff, ingredients would be the best bet for happiness and glee. :p
Anyway, yesterday’s very official list-making process at least put me in training for keeping up with cataloguing today’s series of noms and bites, so here’s another WIAW! 🙂 Continue reading
This cake…is just too heavenly. I’m usually 99% for health and healthy eating, but yikes, some days I get a blast of the sadness or my brain just decides to plonk itself in the middle of my soul like a naughty child at the supermarket and will not budge until I feed it sugar and other destructive little treats. Well, this treat isn’t completely destructive, happens to be deliciously gluten-free, AND is a successful veganization of one of my favourite cakes ever! After just one bite of this I had a restoration of calm I haven’t felt in a while, and suddenly everything seemed manageable. There may be better ways to deal with stress, but this is my human approach. I’m not perfect, and this cake makes me happy that I’m a sucker for indulgence!
Phew! Woke up to glorious rain this morning, so decided it was good enough to start cooking and baking at 07h00. I’ve been soaking cashews in chai tea for a few hours now, but it’s amazing how something like that can escalate into hours of standing and keeping busy.
First I made another one of these delicious muffins from over at My Inspiration. I left out the cranberries and cornflour, and usual subbed the syrup, and the marg with 1 banana and 1 TBSP coconut oil. I also added a lemon’s worth of zest for spritz. I also stretched the recipe to make 8 small muffins (much to man-thing’s disgust), because that way there’s always more for later 😀
Topped with almond butter and the YUMMY vegan lemon curd I made yesterday. SO intense and flavourful, especially with the zest in the muffin itself. Just look at that muffin! Squishy, soft….NOMMMM.
Oh, what’s that on the side, you ask?
My first roasted eggplant! It was actually so easy I had to take pause. Sliced the buggers up, soaked them in salty water (not sure if that actually does anything, but heard something about them being too bitter otherwise) and sprayed some baking paper. Less than half an hour makes magic. I ate a few slices just like that.
So, what did this lead to?
Eggplant paté! 😀
1 eggplant, roasted & sliced
1 TBSP tahni
2 TBSP lemon juice
spices (lots of the red stuff!)
Is there any better tea time snack? Oh nay! Especially if accompanied by the below.
ice-cream lemon curd tarlets! (makes 11)
1 cup dates (I soaked these in boiling water for an hour or so to ensure maximum smoothness)
1 cup walnuts
1/2 TBSP coconut oil
Lemon curd ice-cream
1/2 cup cubed papaya
Each tartlet takes about 1 TBSP lemon curd, but I’m sure you could squeeze in 2 TBSP if you’re a tad more delicate than I am.
I then took the leftover date juice from soaking and make a chia egg, which I drizzled on top. Popped these suckers (very inelegantly) in some paper muffin liners and froze them.
Man-thing has been popping these into his mouth non-stop, so much so that he asked how many I needed for my photos so that he could eat the rest! :p
Well, I also make baked pumpkin and asparagus curry, and am waiting to make matcha frosting for the rest of the little muffins…but I think I need a holiday!