Hello from Virginia!
It has taken a few weeks to settle in, but I finally have a functional kitchen and food in my fridge. And, after 4 weeks of eating lacto-veg again (for sake of convenience during the move), I’m also back to my vegan ways.
To prove that you haven’t missed anything too exciting, here’s what I’ve been up to the past couple weeks:
A meal amidst boxes – I was still unpacking. I could only find one pot, so I boiled some water, steamed some broccoli, chopped up a red pepper, and made organic shells and cheese from a box.
My first actual post-move-in meal, fully cooked! I had a social gathering to attend, and made this recipe from Pineapple Cashew Quinoa Stir Fry. It was a big hit, so I made it again for myself at home. I didn’t use as much pineapple juice as recommended – just whatever juice I could get out of my can of pineapple – and made the quinoa in the rice cooker with the juice and water. I find that quinoa cooks best and burns the least with a 2:1 water:quinoa ratio in the rice cooker.–
Lastly, a new bit of awesomeness: roasted green beans = GREEN BEAN FRIES! Oh, how I love anything I can eat with my hands and dip into sauce. Actually, I was just mogging these babies straight off the cookie sheet while prepping the rest of the meal. They never even made it to my dinner plate.
A photo-less bit of joy around here lately: I’ve been chopping up driedand putting them in my salads. Nom. SO good.
I do have some big news coming, and that is – I made concord grape freezerthis weekend! I had to cobble together how-to’s from various web sites, as most emphasized traditional canning methods, and I was determined to pull it off freezer- -style. The good news is, I sampled the fruits of my labor today, and it’s a win. Write-up soon to come.
Until then, mog on, my friends.