I dunno if you guys want ideas but here are some of the latest and greatest (?) from the hippie kitchen.
Kale salad with candied nuts, dried cranberries & smoky lemon tahini dressing.
1 large bunch of kale, washed, de-stemmed, ripped into bite sized pieces
1/3 cup dried cranberries
1 cup candied nuts (I used almonds and pecans)
Bon Appetit’s Smoky Lemon Tahini Dressing – I halved it and added 1 tbsp of both miso paste and maple syrup
Wednesday was national frozen yogurt day (uhhh, that’s a thing??) so Menchie’s was giving away 6 oz. of free fro yo. I am a fan, so I took advantage. It was on my walking route anyway. 😛
As you can see, my cup runneth over 6 ounces (obviously). I had ADD and got 6 different flavors with blueberries. But since I have mega reflux with soft serve, I only had a tiny bit at once. I actually still have most of it in our freezer.
Hippie bowl. Typical. Quinoa, seitan, carrots, avocado, nooch. Prenatal on the side.
Quesadillas & soup.
I had the butternut squash soup, Kyle had the vegetarian spicy chili.
I used Rudi’s GF fiesta tortillas, Kyle used whole wheat tortillas.
I did daiya, Kyle did cheddar.
For the first time ever, I baked the quesadillas in the oven. Not sure if that’s a normal thing to do, but it seemed easier than stove top since I was making more than one. It worked great!
I just rubbed each side of the tortilla with a touch of Earth Balance, placed the cheese in between, and cooked them for a few minutes on 350 degrees before cranking it up to broil for 1-2 minutes.
They got nice and crispy. BTW, I couldn’t even taste the difference between the “fiesta” flavored tortillas and the regular ones. And Imagine’s butternut squash soup is fantastic.
New flavors of Chobani yogurt :) I’ve only tried the pear so far. It’s really really good.
I think the banana ones will make for some amazing baked goodies.
Baked potato with daiya mozzarella. I didn’t cheat with the microwave, I used the oven. Ever since I did this I can’t go back to using the microwave. [<—Lies; I’m sure my tune will change once I’m taking care of an infant]
Crock-pot cabbage soup with veggies and Italian Field Roast vegan sausage.
This dish was inspired by Bon Appetit’s Vegetable Pot-au-Feu with Soft Thyme-Scented Polenta. I had to look up what a pot-au-feu was to make sure I wasn’t way off in my adaptation of it. It’s basically a French beef stew thing made with leftover veggies and cuts of meat. So I made a vegan version.
We had leftover Field Roast, cabbage, carrots, and celery, so I threw it all in a pot with some TJ’s 21 season salute, and olive oil. 4 hours on low = slow cooker magic.
I made the polenta separately, and served the sausage & cabbage portion over it.
Bread with Earth Balance.
I made a wheat loaf rather than a GF one because I was nervous I’d go into labor before a non-wheat loaf got finished (I’m the only one who eats the GF bread, whereas Kyle and I both eat the wheat ones).
What I’ve noticed in these past few weeks especially as pregnancy drags on, is that I can’t be as lax as I used to be in regards to FODMAPs. Nowadays my symptoms are horrible with super small amounts that I could previously tolerate. So if I do have wheat bread, it’s the only FODMAP for the day.
Instead, I have gluten free grains. Like the steel cut oats above.
I made them in the rice cooker (overnight), so I woke up to perfectly prepared steel cut oats that involved zero effort from me. I topped it with almond milk, half a banana, and Reginald’s cashew butter.
I made them in the rice cooker rather than the crock-pot because I wanted a small serving (plus the crock was occupied with the aforementioned cabbage thang). I have to be honest, I definitely prefer the crock-pot version.
I have to admit I keep checking for the, “We’re leaving for the hospital!” post (as are you, I know.) Anyway, agreed on the taters. I LOVE them in the oven and can tolerate them if nuked instead. Because I have no patience, I usually nuke them for a couple minutes and then throw them in the oven for an hour. Earth Balance, for the win!
I always make tortilla pizza and quesadillas in the oven, it’s so much easier than using the frying pan. I have never thought of using my rice cooker to make steel cut oats, what a good idea. I hope baby comes soon!!
Elise, have you tried Jamie Oliver’s way to ‘bake’ potatoes ? Rub 2 taters with olive oil, salt & pepper, pop in covered bowl & microwave for 12 mins. Prep oven with a high shelf and turn on very hot. Then put potatoes in small baking tray, squash gently down with a potato masher or fork to ‘flatten’ somewhat, and put in over til roasty brown. OMG you will never do potatoes any other way – soft & fluffy inside, crisp, golden & chewy outside. You could also stuff at oven stage with items that only need warming through or melting. Yum de yum yum 🙂
Cheers
Lori
coolgreendays.blogspot.com
Great eats, I must try the Field Roast cabbage stew. Hope you’re doing okay and sending good vibes. So excited for you! 🙂
I’ve been dreaming of nut butters ever since your post on Reginald’s. I may have to break down & order some. Their flavors sound exquisite! Sending you lots of positive labor vibes!!
You always have the most delicious-looking recipes. Honestly, without fail I run to the kitchen for a snack after I read your blog, whether or not I was hungry to start with 🙂 Can’t wait to try that kale salad… anything with pecans is guaranteed delicious.
I love that green salad bowl in your second pic! Do you mind me asking what kind it is/where it is from?
Courtney
that stew over the polenta looks amazing, I looooove the cabbage, carrots, potatoes and corned beef my mom used to make for St. Patrick’s day and that reminds me of it!
im pretty sure its from crate & barrel (it was a wedding present.
It is lovely!
All your eats are looking pretty delicious still! Well, I shouldn’t expect less. I’m seriously hoping you get to go to the hospital soon! I’m with Abby above, I keep on wanting to see you’re heading to the hospital;)
For some reason I had no clue steal cut oats were GF! I kind of like the idea of baking a quesadilla better!
Eeeeeeep! I’m just SO excited for you – reading your posts just brings back those days juuuust before I had Misty so clearly – I am thinking of you all and sending beautiful birthing vibes your way 🙂
That salad looks fabulous. I was so bummed when TJ’s was out of lacinto kale this week. I’ll be making this as soon as I get my hands on more kale!