I've been way, way into cooking this year. Since returning to school -which I love, by the way- my number one method of escapism (read: procrastination) has been getting into the kitchen and cooking up a storm. I'll do it all, soups, bakes, stir fries, sweets! And my new penchant for farmer's markets and organic foods (thanks again, school!) has meant the fridge is always full of fresh produce begging me to hack it the hell up and expose it to high temperatures.
Also I got a machine.
Yes, revolutionary indeed.
BUT this is not the homeshopping channel, so lets resume with last nights dinner!
Pumpkin 'roni with sage breadcrumb topping and a side of kale with garlic and capers and white beans and zucchini
The green bit is done by replacing escarole (whata?) with kale in one of the recipes. YES I FOUND KALE! After days that seemed like years of searching, I located it at a farmer's market yesterday (the brand new Docklands one, check it out!) It's a brilliant recipe, quick and so healthy, and I love kale so much I must get more. I also topped it with "Liquid Gold" dressing recipe from Becoming Vegan nutrition book. Apparently it supplies you with wonderful doses of Omega 3 fatty acids and B12, and is also wonderful!
Oatmeal Raisin Cookies
This recipe was from Eat, Drink and Be Vegan by Dreen Burton. YUM! Maple syupy, chewy, easy cookie goodness.
Yes. I'm going to end this post now, as its started to sound like I have multiple sponsorships from all manner of cookbooks and spaceship like cooking machines!