Tuesday, March 10, 2015

Coconut Milk, Maple Syrup, and Pesto: The Important Things in Life

Mmmm rice and beans. Or are chickpeas peas? No, they're definitely beans. Beans that are called peas. That's not confusing at all!

Breakfast was a macro bowl! I wasn't feeling the tortilla this morning, so I went wild with the fillers and ate it straight out of a bowl, with a twist. Sauteed some mushrooms until they start to look seared, then added chickpeas, brown rice, pre-cooked bell peppers, and raw kale, seasoned it with salt and garlic powder. When the kale was done - brighter green and wilted - I finished it off with several tablespoons of coconut milk. This is creamy, savory wonderfulness, is what this is, and in about ten minutes.

I had an urge for pancakes for lunch. It's not a frequent event, but I definitely enjoy a stack on occasion. I don't know where I got this recipe, it's so simple I've had it memorized for ages, and I'm normally terrible at anything involving leaveners, but these pancakes always comes out great for me, despite my total inability to measure ingredients properly. So, prep a cup of whatever nut milk you like (I'm using soy and my urethra isn't screaming!), add a couple teaspoons of vinegar and whisk it together. Then, combine a cup of flour, 1/2 cup of brown sugar (we don't have white rn), and a couple of teaspoons of baking soda. Always mix the dry ingredients completely, the wet completely, then mix them together. The batter should be the standard pancake viscosity (thick-runny) and you should cook according to your common pancake procedures. I go for a med-high cooking-sprayed griddle, and don't flip the pancakes until the bubbles have popped. Eat with your topping of choice. I like them with maple syrup, and a lot of it.

Dinner was chickpea quiche on homemade bread. The quiche I made this week features spinach, artichoke hearts and pesto, and I've made this particular combination three times now, it's spectacular.