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Mac n Teese and seitan after a long day hiking. mmm protein :)

Mac n Teese and seitan after a long day hiking. mmm protein :)

Dinner at Cilantro on Devon in Chicago.

Tofu Satay, Curry Fried Rice, and Pineapple Curry.

cibodivagazioni:

Spicy pasta with pesto kale and black olives- Calamarata piccante con pesto di cavolo nero e olive nere

cibodivagazioni:


Spicy pasta with pesto kale and black olives- Calamarata piccante con pesto di cavolo nero e olive nere

First proper meal cooked at my new place: Thai inspired pizza!

First proper meal cooked at my new place: Thai inspired pizza!

Anniversary Brunch at Delicious Cafe in Chicago (where we had our first date exactly 1 year ago). A cinnamon roll as big as my head, and a hummus plate.

Anniversary Brunch at Delicious Cafe in Chicago (where we had our first date exactly 1 year ago). A cinnamon roll as big as my head, and a hummus plate.

Lunch at my still not really unpacked apartment.
rice noodles
peanut butter
Siracha
salt, pepper, spices to taste
Cook noodles, then melt peanut butter into the hot noodles and stir in spices and Siracha.

Lunch at my still not really unpacked apartment.

  • rice noodles
  • peanut butter
  • Siracha
  • salt, pepper, spices to taste

Cook noodles, then melt peanut butter into the hot noodles and stir in spices and Siracha.

First day at my new apartment! and I had nothing to cook with except bisquik and a muffin tin (that I deemed breakfast worthy anyways), so I added some cocoa powder and made cocoa pancake muffins. 
2 cups Bisquick
1 cup almond milk
2 egg substitutes (4 tbsp water, 2 tbsp olive oil, 1 tsp baking powder)
cocoa powder to taste
mix and fill muffin tins
bake at 400 degrees for 20 minutes
serve hot with maple syrup
(preferably not on a paper plate but that’s all I had)

First day at my new apartment! and I had nothing to cook with except bisquik and a muffin tin (that I deemed breakfast worthy anyways), so I added some cocoa powder and made cocoa pancake muffins. 

  • 2 cups Bisquick
  • 1 cup almond milk
  • 2 egg substitutes (4 tbsp water, 2 tbsp olive oil, 1 tsp baking powder)
  • cocoa powder to taste
  1. mix and fill muffin tins
  2. bake at 400 degrees for 20 minutes
  3. serve hot with maple syrup

(preferably not on a paper plate but that’s all I had)

refilling my calorie count from my trip. I know I posted a lot of shiny meals, but I didn’t actually get very much to eat during my 10 days. So a trip to Native Foods was very much in order. “Sausage” Portobella Burger

refilling my calorie count from my trip. I know I posted a lot of shiny meals, but I didn’t actually get very much to eat during my 10 days. So a trip to Native Foods was very much in order. “Sausage” Portobella Burger

Mac and “cheese” and a tofurkey hot dog. Because I missed American food.

Mac and “cheese” and a tofurkey hot dog. Because I missed American food.

Miso-Lime Sweet Potato Dip

Original Recipe here

Miso-Lime Sweet Potato Dip

Makes 2 cups

Play up the Asian flavors in this spread by serving it with rice crackers or sliced daikon radishes.
  • 2 medium sweet potatoes (1 ¼ lb.)
  • 2 Tbs. white miso paste
  • 2 Tbs. lime juice
  • 1 tsp. grated fresh ginger
  • ½ tsp. grated lime zest, plus more for garnish (optional)

1. Pierce sweet potatoes with fork, and microwave 7 to 10 minutes, or until soft. (Or bake 1 hour in 400°F oven.) Cool sweet potatoes 10 minutes, or until easy to handle, and then halve and coarsely chop (leave skins on).

2. Transfer chopped sweet potatoes to food processor, add remaining ingredients, and pulse until smooth, adding up to 2 Tbs. water, if necessary to achieved desired consistency. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with lime zest, if using.