I have no idea if I got the Isles in me. Me mum says I do, but that could be wishful thinking and a tendency to believe that a british heritage means ALLLL that area had a hand in the genetic making. But yeah… doesn’t mean I can’t pretend. Although this shamrock charm cookie thing is a one time deal – bloody blasted darned canapĂ©-sized sugar cookies take FOREVER, plus icing time. I had ghostly premonitions of my life as an unappreciated mother-of-two slaving over bakesale wares to limited applause. Never again! (but adorable. very very adorable.) I used NoWheyKatie’s recipe from the ppk (I can’t find the link, though! ;_;), and added lime juice and zest to make them, um… more green.

Lunch today – I ran out of pita and a little light went off in my head, ’cause I have a few kilos of whole wheat flour sitting in my kitchen and I ought to be making chapati way more often. Not to mention that the flavour and texture are loads better than most storebought pitas. I dumped leftover potsticker dipping sauce all over this and the chapati stayed watertight! Go fresh bread, eh? There’s also a leftover kidney bean burger in there, plus sriracha and other trimmings. Oh, and green beans (I added them later). Call me weird, but they absolutely sing on sandwiches. Maybe not the best *shape* for it, but they’re all like, “woah, what’s that crunchy niceness?”

Veganomicon roasted eggplant and tomato stew with chickpeas, with soft poppyseed polenta – this fulfilled a craving I’ve had stored away since the last time I made polenta (and kinda botched it). At 17. So I’ve been craving polenta and roasted vegetables for a long time. The whole thing was awesome, probably so especially good because I roasted the tomatoes along with everything else. I want to make this again, actually. Maybe right now. :P
(Oh, and when you microwave the leftovers for just a bit too long, everything melts together and becomes absolutely LUSCIOUS.)

And this recipe has been at the top of my list since I first got the V-con – the greek-style tomato-zucchini fritters and cashew cucumber sauce! Holy cremini, they are exactly as wonderful as I wanted them to be. They are rich little fritters of awesome, and they have mint in them! (also, the tofu-paste itself is an experience not to be missed — don’t let me put you off the whole idea, but man, did it look/feel like grey cookie dough!) I’m gonna par-bake a bunch and have them in the freezer, I get this feeling they’d sub in for falafal really nicely. Oh, and the cucumber sauce got licked off of every implement that came into contact with it (spatula, spoon…. yes, stickblender. …. unplugged, though! :D)

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