Tuesday, April 26

Adventures in AFR

A few weeks ago, I finally bought Appetite for Reduction and have been loving it!  We have made two or three things each week and already have a few favorites-- including Baked Falafel.  So... here are some recent pictures and thoughts on some delicious meals!

The first thing we made was Baked Falafel, which we have made probably half a dozen times now.  Last night, Chad was even successful making them solo.  The first time we made them, we just ate them plain for a snack.  Since then, we usually make a big salad with cucumber, tomato, red onion (for me) and tahini dressing.  The recipe is so easy, just throw the chickpeas and some other ingredients in the food processor, blend until smooth, mix in a few other seasonings, form and bake.  They can be ready in right around 30 minutes, so it's a surprisingly easy weeknight meal.

The second thing we tried was another salad-- Pad Thai Salad with Peanut-Lime Dragon Dressing.  We doubled the veggies and added some pan-fried tofu triangles to make it a meal.  Since I've been in love with anything Thai and peanutty lately, I thought this salad was amazing... lots of fresh veggies and flavor.  I also liked making the dressing from scratch.  There are a bunch of recipes for dressing in this cookbook that I'm planning to make.  I like that you can adjust the seasoning, oils and such and know exactly what you're eating.  Plus, you can always taste freshness!

The remaining recipes in random order:

Herb-Roasted Cauliflower and Bread Crumbs
This was a simple side, but was SO flavorful.  The bread crumbs and herbs make the cauliflower taste rich and buttery.

Mac & Trees with Easy Breezy Cheezy Sauce
Another vegan mac and cheeze recipe to add to my arsenal!  This had a good flavor, not too rich.  The big stalks of broccoli (or trees) bulked it up and added more flavor.  I think I used a whole box of whole wheat pasta and still had enough sauce to go around.

Lasagna with Roasted Cauliflower Ricotta & Spinach
This recipe used a combo of cauliflower and tofu to make a ricotta-like filling and black olives on top in place of cheese.  It was really filling and made enough for dinner and lunch for me and Chad.  I can see this becoming a fall and winter favorite.

Curried Chickpeas & Greens
Another really quick and delicious meal.  This was the first time that I used mustard seeds, garam masala and I also finally bought fresh ginger.  I LOVED this recipe.  It was so flavorful from all of the seasonings (I think there is something like 10 different spices), tomatoes and kale.  I'm already looking forward to making this again!  (This picture is from my phone.  Somehow my camera battery was dead for over a week!)

Arabian Lentil & Rice Soup
I don't know how I missed taking a picture of this one.  Chad will probably say it's because he made it, which he did, but that's not why there is no picture.  This was made with creamy red lentils and jasmine rice, with its own share of veggies.  It was also a good way to use up some of our homemade veggie broth (it's taking over the freezer!).  I think we had enough of this for a few left-over lunches, so that was a little bonus.

I think that's it... so far.  I'm loving this book and there is so much that I still need to try!  I love that, like Isa's other books, there is such a variety of recipes.  There are safe favorites (like Mac & Trees  and Classic Black Bean & Veggie Chili) mixed in with other recipes that I wouldn't normally seek out (like Curried Chickpeas & Greens and Curry Laksa). I'll let you know what else I try soon...

Sunday, April 17

Happy Birthday, to ME!

Two weeks since my last post!  Now that poms, basketball and the Cookbook Challenge are over, I've been surprisingly busy doing nothing.  Actually, I've been cooking from Appetite for Reduction a lot, so I'll have to do a post on that soon.  BUT... last Thursday was my birthday, so I thought I'd share a picture...

Sunday, April 3

Kayla & The Giant Penny

I did it!  I have my very own, hard-earned giant penny medal!  The Lincoln Presidential Half Marathon was yesterday.  It was a perfect race day-- 50s, slight breeze, partly cloudy.  I ran with one of my co-workers, Gretchen and it felt like a surprisingly quick route.  There were a few hills that I thought were going to kick my butt, but I recovered pretty quickly.  Best of all, I finished with a personal best time of 2:16.43, which is almost 15 minutes faster than my previous best!  On to the next... 

Friday, April 1

Cook Book Challenge Week #12

Vegan Cupcakes Take Over the World
Toasted Coconut Cupcakes

Another cupcake that does not disappoint!  This recipe calls for chocolate, coconut and coffee.  I skipped the coffee, but they were still delicious.  I also played with the frosting a little and used a regular butter cream recipe with a little coconut.  It didn't come out the best and drooped a bit, but still tasted great.  AND since I'm totally obsessed with the Quick Melty Ganache, I had to add some to these cupcakes (I used coconut milk in this, too).  The last touch is to add toasted coconut flakes to the top.  We stored these in the fridge and managed to have dessert all week!