Easter has come and gone and it’s April already. It’s still way too cold for this time of year, which makes me a little grumpy. Also, I had to go back to work yesterday, and have a lot of catching up to do, so let’s make this a quick one, okay?
Here are some recent meals and snacks that I whipped up in my kitchen over the Easter weekend:
Recent breakfast: This is what happens when I can’t decide which kind of jam I want with my peanut butter toast.
Recent dinner: Whole wheat pasta with tomato sauce, topped with nutritional yeast and pine nuts. That one happens at least once a week.
Recent lunch: Chopped romaine lettuce with quinoa, mixed vegetables, ajvar, and vegan cucumber raita, which was inspired by a recent post on Sprint 2 the table. I used soy yogurt instead of Greek, and it was amazing. Gave me really bad garlic breath, though. Not save for work, folks!
Recent dinner: Not-so-traditional Korean tofu stew (jjigae), spicy and meaty for the husband, mild and vegan for me. With a side of rice, of course.
Easter basket: What do vegans eat on Easter? Chocolate eggs! And chocolate bunnies! I didn’t even miss our traditional hard-boiled eggs. Yeah, that surprised me, too.
And finally, the carrot cake mentioned in the title of this post. I loosely followed a recipe that I had found online, but something went wrong. That cake turned out mushy and dense, not fluffy and cakey as I had hoped. Not sure what it was, maybe too much shredded carrots, not enough baking powder, oven temperature too low. Whatever. I’m eating it anyway. No baked goods will go to waste in my house!
What was your last cooking or baking fail?