Sunday, May 13, 2007

No matter what happens, I'll always have food...

OK, where to start...I guess I'll just get into it right away!

Curried bean and rice filled zucchini from Vive le Vegan:

I made the rice and spelt kernels on the weekend so when it came to cooking this on Tuesday, it was pretty quick. There's great texture in this dish, from the rice, beans, spelt kernels, raisins and cashews.

Then, I had leftover rice and black beans from the zucchini, so for breakfast I made a quick burrito (with a brown rice tortilla), with the rice, beans, salsa, red pepper, and some cheese. Mmm it hit the spot. I'd kill for a whole wheat tortilla, but what are you gonna do, right?

Lunch for the week was from Vegan Lunchbox again. Wheat free oatmeal pancakes with maple syrup, strawberries and almond buttered sweet potatoes. However, by Friday, I was out of strawberries so the picture has a banana. Also, I was not a fan of the sweet potatoes so I brought yogurt instead for the rest of the week. The rest of the week, the pancakes were smaller, but these two were my first batch and I made them bigger than I was supposed to.

From the stuffed zucchini I had a bunch of leftover zucchini, as I had to scrape out the insides. So I made some gluten free lemon zucchini muffins. The texture is a bit grainier, but Billy didn't mind, and ate them as soon as they were out of the oven (haha, he ate zucchini...shhhhh). They're delicious! They have a great lemon flavour. Here's the recipe:

Lemon Zucchini muffins (or loaf):
1.2 cup shredded zucchini
3/4 cup sugar
1 egg replacer
1/4 cup oil and 1/4 cup applesauce (or all oil)
1.5 cups gluten free flour (or you can use regular wheat flour)
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
2 tsp lemon zest
1 T lemon juice

Preheat oven to 325 F. Grease a muffin tin or loaf pan.
In a bowl, beat the zucchini, sugar, egg replacer, oil, applesauce and lemon juice. In another bowl, sift the flour, salt, baking soda and powder and stir in the cinnamon and lemon zest.
Stir flour mixture into the zucchini mixture til just blended. Pour into muffin tin or loaf pan. Bake 45 min for loaf or 30 min for muffins, til a knife inserted comes out clean.
Cool ten minutes before removing to cool completely.

And last, but not least, some of you may have noticed that my mom has now found my blog (now I have to censor myself lol), and requested a cheesecake for mother's day. Happy Mother's day mom!!!!! This one's for you: Swirled Raspberry Cheesecake from Sinfully Vegan. This is so good. I had two pieces yesterday, and as a result have to be really good today ;)

Wow that was a long post. I'll leave you with this hilarious picture of Logan. *Warning* there's cat parts in the picture, turn your eyes away if you're under 18 :P


Arine said...

Wow, that cheesecake looks amazing!

Judy said...

I've been looking at the stuffed zuchini recipe for a while now, wondering if I should try it. Was it really good?

Your cheesecake looks awesome, just like a 'real' cheesecake.

And Logan is so cute.

Megan the Vegan said...

that cake looks incredible and your cat looks adorable.

Michelle said...

i've been meaning to make that stuffed zucchini for a while now too... it sounds like it has lots of yummy stuff in it :)

Johanna3 said...

the food looks great, what a cute cat!