Good day to you and Autumn!
We went to a museum that had been undergoing renovations for many years. Both of us were taken away by the beauty of the Art Noveau pieces. Imagine being completely surrounded in a world where everything around you is breathtaking.
On the topic of being surrounded by beautiful things. I’m sure many of you know about Project Food Blog by now. Well, you know what? It didn’t occur to me how many connections I would making with new people! It’s really wonderful. I love that I’ve been able to check out so many other posts, and nod my head in understanding throughout. It always amazes how much people are alike, but sometimes we feel alone or like “no one understands.” Of course there are differences that make us unique, but there are certain things that I like to call “universal truths.” Here are some posts that really struck a chord with me:
There are so many more wonderful entries out there, and can click here to check them out.
The other day I was in the store, and I bought the rest of the peaches that were left. I felt like I was stealing them! Here I sliced one over some spiced oatmeal, with banana slices, walnuts, chocolate almond butter, and sunflower seed butter. I’ve been missing the crunch of whole nuts! I love nut butters, but sometimes I want some crunch.
Tahini and Cinnamon Roasted Chickpeas
The smell was so wonderful when roasting, and just hard to ignore! I love the coating the tahini gave these chickpeas after roasting. Chickpeas are so versatile; I thought I’d share a link with you that has a bunch of recipes on how to make them in different ways… sweet or savoury! “15 More Ways To Flavor Roasted Chickpeas“
1 cup cooked chickpeas
1 tbl coconut oil
2 tbl tahini
1/2 tsp cinnamon
1-2 tbl maple syrup or honey, to taste (optional)
1/4 tsp pumpkin pie spice
dash sea salt
1. Preheat oven to 450°.
2. Mix chickpeas with coconut oil, tahini, sweetener, spices and salt in a medium sized bowl.
3. Scatter chickpeas in single layer on a lined baking sheet and bake for about 40-50 minutes, until the chickpeas have become dry and crispy.
4. Allow to cool and store in an airtight container at room temperature for up to 4 days.
I cooked the usual oats with pumpkin puree, in the morning I cut up some dates and crystallized ginger cubes. Then I topped it off with the pumpkin pie spiced roasted chickpeas, more almond milk and spices, brown sugar, walnut nut butter, and tahini. Oof this bowl was delicious! I love starting off a new day with yummy things like this.
It’s been awhile since I last cooked a recipe from this book. I had gotten a head of cauliflower at the store with intentions of making a curry, so I went through my cookbooks in search of one. I decided on the Red Lentil Cauliflower Curry, but de-veganized it by using ghee. I just can’t get over how wonderful ghee is! This recipe called for a surprising ingredient: parsnips! Cooking curries is such a great experience since they are so aromatic. So far I’ve served this with basmati rice, sweet potatoes with curry-ketchup (pictured above), and now I’m wanting to try it with naan bread.
I prepared some black beans with rice, onions, sweet pickled mango, garlic, sweet pepper jelly, cumin, cinnamon, and ketchup (hey I had no tomatoes on hand!). Topped it with diced avocado, corn, cilantro, and Greek yogurt (or sour cream if you have that).
Who knew I could spice up a burrito’s flavor so much? Thank goodness for curiosity because this was indeed the best bean burrito I’ve ever had. What’s something that recently made you wonder and try something new?
p.s.s. I just had my first critique of the semester for the video I made. You can watch it by clicking this link, and let me know what you think! Thank you.