A Flexible Outlook Opens Up the Possibilities

I loved reading your responses to my last post. Some of you brought up many interesting points, and your own points of view. Kelsey mentioned “when there is a fear of food, one must challenge it or risk facing a life in which they will learn to hide or shy away from things that make them uncomfortable…instead of truly embracing their own appetites (not just for food, but for life!)” A lot of you mentioned the notion of the individual choice. I think it’s important to stay true to ourselves, and respect that. Understanding self-respect can make it easier to respect others as well–not judging their sincere choices. In the end confidence in my own decisions helps leave me at peace, whether it’s the outfit I decide to wear, the joke I want to share, or the oatmeal I bring in a jar. Kind of how children approach life with no need to convince themselves of something, instead just doing it. That sounds a lot like instinct, doesn’t it?

On another note, the other day while browsing the CHOW website for recipes I came across one that I thought many of you would love: peanut butter pumpkin soup. Okay now that I’m saying it out loud maybe it sounds a little strange, but I have a feeling that it would hit the spot. It’s like when you throw something together that may seem like an odd combination of things, but you think it’ll taste good!

I had mentioned “The Flexitarian Cookbook” a few times, and now it’s time to dedicate a post to more delicious recipes I’ve made from it so far.

Cumin Chickpeas with Spicy Rice Noodles

This was a unique, spicy, and flavorful dish.

Not to mention it was just beautiful to look at. The white of the rice noodles contrasted with all of the other colorful foods, and seeds.

Up next…

Chickpea Kabocha Stew

The heart-warming and rustic recipe recommends serving it with vegan mayonnaise, avocado, and toasted hemp seeds. The toppings really bring the dish together, and leave you wanting seconds!

Apple-cider Braised “Kabocha” with Golden Raisins and Onion

I haven’t been able to find  kabocha squash at the grocery store this winter, so I used butternut squash instead. Letting the squash, raisins, and onions soak up the cider made this an aromatic and sweet dish! It was comforting with a slight kick from the red chili flakes, which are optional.

Remember this chickpea dish?

This was a pan-fried chickpea, sweet yellow onion and pomegranate salad (with optional duck confit). Tangy, salty, spiced, and with a bite of sweetness!

There's also this tasty dish that I made for a special Thanksgiving dinner--Meatless Argentinian Carbonada in a Pumpkin

I couldn’t put it in a pumpkin, so I just put the pumpkin in the soup! The ingredients in this recipe surprised me, like the peaches, pecorino, and oregano. All of the flavors from each ingredient complemented each thing in the most delicious way. I can’t really explain, but this was one of the tastiest things I’ve ever eaten.

It was enjoyed very much by the both of us!

This cookbook is wonderful not just for its recipes, but also its variety. You’ll find that some recipes have optional ingredients depending on what your dietary choices are… or simply whatever mood you may be in. Most of the recipes don’t require obscure ingredients, and if you can’t find something you can easily come up with a substitution. The wonderful thing about options is that they can make cooking a more curious and fun experience! Perhaps, it may inspire you to venture out in your own recipes by adding something new. Moreover, there’s a tremendous energy behind “The Flexitarian Cookbook” project. If you check out the site you can read about the contributors, and the excitement that went on at their launch parties. From the colorful and unique layout, to the thoughtful recipes, to the different dynamics throughout the whole cookbook; there’s just something refreshing and uplifting about the effort put into making it possible. Out of the recipes I’ve tried so far I must tell you this: you’re either very thankful for leftovers, or you love the dish so much that before you know it’s all gone! I see this as a win win situation.

Have any of you heard of this cookbook?

p.s. I’ve been nominated for Best Blog for the RVA Internet Awards. If you’d like you can click here to check out the nominees and vote! Even if you’re not from Richmond, it’s still interesting to see what people somewhere else are up to.

Hello, Hallo, Hola!

Surprise, surprise! Oh boy, where do I start? It’s been quite awhile, and I’ve got a lot to share. Everything starts from somewhere so I’ll just start with this…

The past couple of months have been hard for me. For awhile it seemed like all of the conveniences in my life started disappearing one by one. You know when you feel like everything in the world is falling out right from underneath you? That’s how I felt for awhile. But you know what? Over the years I’ve learned from my past demons that talking about how you feel is important. Say it out loud to a friend. That’s partly what they’re there for, and it’s wonderful! Yeah, everyone knows that someone out there in this world has it worse, but it doesn’t make things any better when you just want to vent. As cheesy as this sounds, I get by with a little help from my friends. I hesitated at first to share my burdens with my friends because I had been betrayed a couple times in the past by “best friends”. I think I’m at a point in my life though where I know to choose my friends wisely, and I definitely have. Time and time again my friends reassured me that they will be there for me, and that it’s okay. What a relief. I also reminded myself of the strength I have inside me, the blessings that will always be in my life, and the notion that life goes on. Whatever happens, happens.

Anyway, I know that was really vague, but I’ll talk about it more in my catching up posts.

A live update! With Matilda and some hot chocolate.

Now let’s rerererewind!

Awhile ago I had received a mysteriously large shipment…

Foodbuzz had offered to try out some loaves of Nature’s Pride OvenClassics recipe as part of their Tastemaker program. Oh all of the wonderful things I could use bread for!

Toast for breakfast, capital idea!

One slice of honey wheat with butter, and a slice of the oatmeal kind with mascarpone and honey (oh fancy!). Two thumbs up for both slices! Especially the buttered one.

Now in sandwich form.

The slices were a bit too big for my bean burger, but I didn’t mind. It still tasted good! Usually I go for bakery or sprouted breads, but there’s no comparison when it comes to buttered toast. This kind of bread is perfect for that!  And of course it’s good for other yummy things too. Now that I’m thinking about it… I wish I had made French toast with them!

Around that time I also made some vegan parsley pesto.

I’m not the biggest fan of parsley, but I had a bunch of it just sitting in my fridge. Things don’t go to waste when I’m around… not under my roof. That’s when I decided to make the pesto! Something I would surely like, and I wouldn’t be letting the parsley just wilt away. Pesto can be used for so many things! In sandwiches, as a pasta dressing, a dip for crackers, mixed with an aoli, or whatever else you can think of!

Looking good with some linguine, veggies, and grated pecorino!

Something else I like to make at home... hummus.

Not just ordinary hummus though. For a little kick I made it with some horseradish cream. If that’s your thing you should definitely try it. Just follow a basic hummus recipe, and add in the horseradish cream to your liking.

Spaghetti with a creamy mushroom sauce--more pasta please!

I finally got around to making this recipe that I’ve had my eye on, and I had all of the ingredients on hand. Fantastico!

Now let's hop on over to the opposite end of the taste spectrum!

Remember when I made those raw energy truffles? The ones that reminded me of those delicious Ferrero Rocher chocolates? Well I decided to make some using dates, Bellagio’s gourmet white chocolate cocoa mix, dried strawberries, pistachios, and cashews. Each time I popped one into my mouth I smiled and wished that it could last forever! So satisfying and sweet. Yum!

Perfect for a lady!

(for Halloween I was inspired by the art noveau illustrations by Alphonse Mucha)

And for all sorts of other characters! (from Halloween)

So with that I just want to let you all know that I am back in the swing of things, and I can blog again! There’s no way I would disappear on you guys for forever. Expect some flashbacks and other exciting surprises that I can’t wait to share with everybody. I’m so excited to click the post button! I haven’t done this in awhile! 1… 2… 3… AH!