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So I’ve posted a hundred times since the inception of this wee blog! Looking back… there’s been some very proud moments, some not-so proud moments, an epic battle or two, my first batch of cupcakes ever, a heckuva lot of sushi, even more things made with blueberries, and for the record, since acquiring the veganomicon last november, I’m officially over halfway through! (150 recipes finished, I think?).
And I do post almost everything I make that is beautiful/interesting/weird, or at least a good basis for a joke, but just for today I think I’ll pull back the curtain on what really gets eaten around here, pretty much every day. Basically, If I haven’t posted about it, it’s certain to be one of these things:
Oh oatmeal, oh lovely, oh OATY and predictable. How much do I love thee? Enough to adapt my schedule around your warm and nutty scent? Enough to know the subtle bouquets of every bulk bin oatflake within a 4 block radius? Enough to wistfully ALMOST NEVER make pancakes (at least not before 5 pm)? To have a designated oatmeal-spice section of the cupboard (with the special dates that I buy just for the porridge)? To own specialty equipment designed for your fluffiness?
Oh yes. Most certainly. And did you know that mango is fabulous in it? As are blueberries, but you probably knew I was going to say that. ;P
I got converted, most definitely hooked on natto since I first tried it. With a little squodge of perfectly cooked brown rice and loads of veggie on top, it’s no-effort and nourishing and really really yummy.
And as a bonus you can freak people out with the stringiness of it all. And as another bonus —- the cutest girl in the entire world eating natto!
(as for miso soup… everything I’ve said about the above applies, + floating bits of hot jiggly salty tofu, – stringiness. YUM)
As for dinner, I’ve decided to not be ashamed of this anymore. After all – it’s an icon, it’s a cultural equalizer, and it tastes REALLY GOOD with cheezy crackers. It has a full serving of vegetables, enough salt to kill you, some white sugar ’cause we love that stuff, and oh my gaaaad is it comforting. I love you tom soup. Love love love. With cashews and cilantro and mexican veggies. With olives and balsamic and onion. With readymade curry paste, or stir fry sauce, or over rice, and especially with frozen peas floating in it. It’s soaked up many a night of drinking, been a cheap meal when I couldn’t afford more, and goddamnit… it just tastes good. LOVE! :DDD
Soooooo yeah. That’s my secret diet. My non-postable eatables. Regular schmanciness with resume, oh, probably at the crack of dawn tomorrow. I’ve been making cakes. Multiple cakes! And thanks to everyone for your support and comments and love and ideas and basically just making this whole blog-thing worthwhile. I couldn’t have grown so much or tried so many new things without you! <3
Well… like a lot of bloggers it seems I have to bear the news that I may not be able to keep up with commenting or even posting quite so often as before (still often – blogging gets my sillies out, and is thus very vital!). I think it’s a summer thing. Also, much MUCH drawing to be finished, books to read, hanging out to do… the usual.
Anyway, that craziness up there is natto! Weird food, but strangely delicious. It’s a fermented soybean that they eat a lot in japan, with brown rice, chopped scallion and soy sauce, and I’ve gotten kinda hooked on it. It’s full of B12, too (the absorption of which is still in debate, but I’ll take my nutrients as I get ’em).
And I tried, oh I did, to give up the oatmeal thing in the morning, but I was crazy hungry by 11 am and went screaming for banana oatmeal bread – go figure. So I’m back, but I’m switching up the flavours and it’s so much more fun this way! So far I’ve tried it with gomasio, kelp and toasted sesames (very good, savoury… completely unphotogenic though), and this morning was amazing – ginger, nutmeg, cinnamon, candied ginger, dates, flax seeds and lots of perfect fresh blueberries.
Dinner number 2! Clockwise from the left, it’s leftover paratha; sliced mango and avocado; steamed kale; smoky red bean and quinoa croquettes; Vcon gazborscht; big green salad; and get this —- Aux Vivres chana masala!! P brought it from work and it’s the exact stuff they put in my favourite menu item there, the chickpea chapati wrap. It’s fatty and addictive and hee hee! We have secret restaurant food! :DD
Smoky Red Bean & Quinoa Croquettes (makes about 15, maybe… I’m guessing)
1 1/2 cups cooked red quinoa
2 cups cooked red beans (or blackeyed peas)
2 cloves garlic, minced
2 scallions, diced
1 small sweet potato, diced and steamed
1/2 red pepper, diced small
1 cup spinach, minced
1 jalapeno, minced
1/2 cup bread crumbs
2 tbsp gluten flour
2 tbsp flax meal
1 tbsp almond butter
1 tbsp Braggs or tamari
3/4 tsp chipotle powder
1/2 tsp marjoram
1/2 tsp cumin
1/4 tsp chili powder
juice of 1/2 lime
1/8 tsp Liquid Smoke
2 tsps olive oil
salt and pepper to taste
1. Mush half of the beans and leave the rest whole. In a large bowl, combine everything together along with the beans and mush with your hands until it forms a very thick paste.
2. Scoop out about a 1/3 of a cup and form it into a patty. Repeat, repeat.
3. Heat a bit of olive oil in a heavy skillet over medium heat and cook for about 4 minutes each side, or until nicely browned and slightly firm. Serve with guacamole and chips, or fresh corn, or mango.
So, a spurdle (or spurtle, or spirtle, or – of all things – theevil) is a Scottish porridge-stirring stick. I’d known about their existence for a while, but had never seen one in stores, and really wasn’t sure how much of a difference it would make versus a wooden spoon. It’s supposed to keep the oats from breaking up too much, and by golly it actually works like that! I felt like I was wielding a fairy wand when I used it for the first time. It makes really fluffy oats. yay! I also got a gigantinormous glass jar of my favourite brand of porridge, and an bowl-cozy with moo-cow pattern on it, cos my mum knows me sooooo well and knows I would squee like a wee kid for all the oatmeal bling. I wonder how many times I can say oatmeal? :o
I’m also pretty keen on stirring deosil – clockwise, instead of widdershins – counter-clockwise, lest the faeries come and steal my first born or turn me to ice or at any rate have their evil fun with me. You can’t be too careful!
The Banana Wheat Germ Muffins from the Veganomicon are really nice, too. Slightly crispy as advertised, verrrrry light, almost cupcake-y in texture. I wish I had remembered to stir the walnuts inside, but they’re pretty on top. I also might add another banana to the recipe, or use bananas that were more ripe and flavorful, but anyway they were tasty. (use the whole tbsp of cinnamon! It’s not too much)
Mmmm! This is my breakfast, every single day of every single week and I wouldn’t have it any other way. It’s a huuuuge bowl of toasty oatmeal with cinnamon and nutmeg and chopped dates (and a pretty generous amount of salt). I sit down with this like an old friend every morning and proceed to eat it i-n-c-r-e-d-i-b-l-y slowly, reading a good book, for about 2 hours. hee!
I do have to mention how involved something this simple can be, though. Every bag of oats is different, and I gotta taste and smell and taste again to get everything JUST right. Timing for texture is everything! Anyway, here’s the super simple recipe :
(makes enough for 2, or if you’re me, 1)
2/3 cup of regular rolled oats
1 1/3 cups cold water
1/3 cup unsweetened almond milk
1/4 tsp cinnamon
a couple grates of fresh ground nutmeg
a pinch of ground ginger or allspice (optional)
1/4 cup chopped dates
salt to taste
– put the water and almond milk on to boil, covered
– once it’s boiling, toss in the oats and give it a good stir, reduce heat to med-low and stir occasionally for about 10 minutes
– I like it when the liquid has turned creamy and smooth, but not too gummy, which is a pretty narrow window, so watch carefully!
– stir in the spices, salt and fruit, then pour it into your friendliest bowl, sit down with a piping mug of coffee and go eat breakfast like a champ!
PS: Tips For Keeping Your Oatmeal Warm For Crazy Amounts Of Time —
Put a saucer-plate on top of the bowl and nestle the whole thing in the folds of a tea-towel (or if you’re like me, a bedspread). Warm for hours!