Have been seriously scrounging for food recently as it’s the middle of exam period and I truthfully haven’t left the house/changed out of my pajamas in three days. (Plus I don’t want to buy anymore food before I go home on Friday anyway.) However today I actually made something quite good. I found my last sweet potato which I had forgotten about (I literally have food stashed all over the house…), a wrinkly bell pepper in the fridge, and whole wheat tortillas in the freezer.
End product was a cheese/pepper/onion/avocado-topped quesadilla and homemade sweet potato fries. Blessfully counteracted some of the pain that is organic chemistry…
Made some vegetarian pad thai for the first time for myself and the housemates! The best thing about it was that I had all the ingredients on hand already (the rice noodles I had bought specifically for making this a while ago). Personally I thought it needed improvement but the housemates were impressed so I guess that’s what counts, right?
Successful first attempt at making tofu like a “steak”…cut it into slabs and waited patiently (hard for me) while it seared in a hot pan (both sides). The end result was awesome—crispy and chewy on the outside but still soft inside. Buying firm tofu and taking off the excess moisture with paper towel was definitely helpful. Served over a beansprout salad with lime-soy dressing.
OKAY SO CHOCOLATE HUMMUS IS OFFICIALLY A THING NOW
So I made a bunch of hummus on the weekend (regular and roasted red pepper). I had extra chickpeas and randomly tried this out…omitted all the savoury ingredients and replaced them with cocoa powder, sugar and honey. This happened.
Jenn and I dipped almonds, strawberries, and apples to our hearts content and it was a beautiful, beautiful thing. So making this again. You could totally use this as a frosting…or even a really high-protein pudding…
Also toying with the idea of adding mint or peanut butter to future batches (there’s some cinnamon in this one).