Perfect Sunday Morning Chia Pudding

It feels like just yesterday I was racing against the clock in culinary school during our flourless and frozen desserts unit to get this ready along with chocolate almond pastry cream and ninety other things, sneaking laughs of desperateness as Holly, my culinary school BFF, pulled off the same feat of boiling her homemade almond milk and getting her batch ready for “presentation” (that’s culinary school fancy speak for everybody grabs a spoon and eats too much while the chef critiques it all). Now, here I am, swirling up a tupperware’s full alone on a Sunday morning. A little less hectic, for sure, but somehow not quite as comforting. And isn’t that what Sunday’s are all about? A cup of green tea and the Sunday New York Times Magazine¬†didn’t quite make up for that lack of comfort (missing Holly), but gave me that soothing element I craved.

1/4 cup chia seeds + 2 cups (ish) almond milk + teaspoon cinnamon + teaspoon vanilla extract + lots of orange zest + 2 tablespoons maple syrup + whatever you need to taste (dark chocolate shavings are quite good, always; I topped mine with pomegranate seeds that looked better than they tasted and fresh berries) = lazy breakfst/dessert perfection.

Seal in a container and shake it up every twenty minutes or so (or whenever you remember) until mixture becomes gelatinous (give it at least two hours in your fridge).
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Swirl This Surprising Ingredient Into Butternut Squash

Apparently, I’m on a mashed non-potatoes kick.

When I found some organic butternut squash in my freezer, I went to work. And by work, I mean, boiled water, dumped the squash in, put a lid on it, waited five minutes, and then strained out the water and added the squash to a bowl and mashed it with my fork.

So what’s this magical go-to? Mild yellow miso paste. Just a dollop, but this umami-rich paste complements the natural sweetness of the squash. while lending a palate-popping savoriness. With a sprinkle of smoked paprika, this three ingredient lunch is as simple as it is gobble-worthy. I’m totally not on my third bowl. Totally.

Vegan Greek Salad with Oregano-Dijon Vinaigrette

Crusty french bread. It’s my downfall. I basically spend 41% of each day attempting to figure out, “What¬†meal can I create that create a delicious vestibule to dip crusty french bread?” The answer, unfortunately for my carbohydrates intake, is pretty much everything.

Thankfully, this healthy Greek Salad leaves me full enough that my baguette-a-day addiction has dissipated.

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Ingredients
(serves 2)

Salad:

1/4 package kale
1/4 package herb salad mix (preferably with dill in it) or lettuce of choice
6 grape leaves, crumbled
2 tablespoons capers
1/2 cucumber, chopped
2 stalks celery, chopped
1/4 orange pepper, chopped
10 baby carrots, chopped
optional: 1/4 onion, chopped

Dressing:

1/8 cup extra virgin olive oil
1/8 cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard.
1 tablespoon dried oregano
1 teaspoon red chile pepper flakes
Hearty sprinkle nutritional yeast (yay B12!)
salt and freshly cracked pepper, to taste

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1. Mix all salad ingredient in bowl. Add dressing and coat evenly.
2. If possible, refrigerate for an hour to let dressing soak in. Eat!
3. Yes, it’s okay to sop up the extra dressing with crusty french bread.