Friday, January 31, 2014

Formerly-Vegan Banana Muffins

Dear Turkey,

I think that these are my favorite muffins ever. You can tell how good they are by the picture below. One of the muffin papers is empty because I couldn't even wait to take one picture before I had to start eating them. Also, they are healthy, and they are vegan. Well, they would be vegan if I had vegan chocolate chips. This recipe is adapted from that old standby Laurel's Kitchen.

Ingredients (for 24 muffins):
4-6 very ripe bananas
Juice of 1 lemon
2/3 c canola oil
1 c brown sugar
3 c whole wheat flour
1 c ground flax seed (if you don't have that you can use oatmeal or wheat germ or whatever)
1 t salt
1 t baking soda
1 t baking powder
2 t vanilla
2 t cinnamon
1 c chocolate chips 

Mash up the banana, lemon, oil, sugar, and vanilla. Then stir in everything else. Bake at 375 degrees for 15 minutes. 

I moss you,

Tuesday, January 28, 2014

It's Monday: Bake Your Dinner

Dear Turkey,

It's Monday. You just went running. You have to bathe yourself and your toddler. But you also want to make dinner. 

First, cranberry sauce:

1 bag cranberries, 1 c sugar, 1 c water. Boil until they pop and then turn off the stove. It will set up while you're in the tub.
Poke holes in a butternut squash and bake at 425 until the skin looks all weird and wrinkly. Don't worry, your husband will peel and cut it when he gets home. 
 Delicious Brussels sprouts that taste like candy:

Drizzle with olive oil and Riesling vinegar. Sprinkle with lots of salt and put on the rack underneath the squash (these took about 45 mins and the squash took about an hour).
Is it Thanksgiving? Nope, just Monday.
I moss you,

Monday, January 27, 2014

People Like Glaze

Dear Turkey,

Glaze is like those hot towels that they put on your legs when you get a pedicure: it takes two seconds, it's cheap, but people love it. So, maybe you've never had a pedicure (your loss); take my word for it. My legs can feel those hot towels melting my shin splints like it's happening right now (and I'm not in my office with no heat). 

My constituents like glaze. I always thought it was a little overrated, but, since motherhood (read: pregnancy and nursing) has changed my caloric needs, I now enjoy things like sour cream, whipped cream, frosting, and glaze. They used to feel like useless calories; now I use those calories to make milk that tastes "sweet" and "yummy" (actual quote -- not to be confused with the self-serve fro-yo chain "Sweet and Yummy," which I also use to make breast milk whenever the opportunity presents itself).  

These "It's a New Semester Muffins" are adapted from All-Bran:

In a bowl, combine: 3 c flour, 1 c sugar, 2 T baking powder, 1 t cinnamon, 1/2 t salt, 1 c All-Bran Buds, 4 mashed bananas, 2/3 c soy milk, 1/2 c oil. Bake muffins at 400 degrees for 15 minutes. Makes 24. 
When they are done, drizzle them with 2 T soy milk mixed with 1 c confectioners sugar. 
They are pretty sweet so you might want to have some beans and rice for dessert. When the rice was done I added turmeric, salt, and olive oil. Another bean discovery: after adding un-drained beans to the pot (I sauteed some olive oil, garlic, cumin, lemon, and honey first), let the liquid cook off without stirring the beans. This made a nice umami layer at the bottom (you have to make sure they don't burn, but it's worth it). Top with avocado and fruity salsa. 

Enjoy your pedicure,

Wednesday, January 22, 2014

It Is Le Cold

Dear My Cousin Who Lives In Alaska,

You probably won't be impressed by this post, since, in your words, "forty below is not that cold; you just don't stay outside for that long." Still, I will be going to the gym today.

Car temp

Stay warm,
Your cousin Tofu

Monday, January 20, 2014

M&M and Pecan Cookies

Dear Turkey,

As you know, I love M&Ms and pecans. I also love cookies. So I made Toll House Cookies, but, instead of chocolate chips, I used M&Ms and pecans:

Before dessert, I had lunch. 
Hello: Lunch:

Just some elbows and peas with a butter/garlic/oil/salt/pepper/dried basil/lemon/white wine sauce, topped with shaved mozzarella. 
Things sound fancier if you call them "shaved." Just don't tell that to my legs.

I moss you,

Wednesday, January 15, 2014

Tuesday, January 7, 2014

Hello, Lunch: Gnocchi

Dear Turkey,

I love gnocchi. Even the kind that comes vacuum-packed in the pasta aisle that is so not-fresh, you don't even have to refrigerate it. Usually, I use garlic and onions in pasta. This time I didn't use either and it was nice, for a change. 

Me: I love gnocchi so much, I could eat it for breakfast with butter and salt. [This coming from someone who can't eat savory food for breakfast -- pizza? no way.]

Honey: You're nuts.


I cooked the gnocchi and tossed it with oil, salt, pepper, lots of lemon juice, some little orange tomatoes that I halved, and shredded cheese. That's it. The lemon made the sauce really creamy and tangy. Make sure that you add lots of oil and salt to the pasta water, too. It makes it taste better, and it makes the pot much easier to wash.

Bonus Material:

I don't usually spray the oven when I bake bread, but I was peer-pressured, and it really makes a nice crust if you're too lazy to get out the dutch oven.
My favorite coffee shop. Yes, both of those are for me, thanks. 
 I moss you,

Saturday, January 4, 2014

What to Eat When It's Zero Degrees

Dear Turkey,

Here is some more of my famous free advice. 

Adoring Fans: Tofu, what are some good things to eat when it's zero degrees and you can't get out of your driveway because the town is supposed to plow it but the truck that they usually use is "broke?" [Direct quote from the town.]


Tofu: well, Adoring Fans, first, I would recommend things that will give you a lot of calories per bite, since nothing burns as many calories as sitting at home in front of your fire worrying about when you'll be able to go running. 

Followed by smoked trout dip:

And some crab cakes [scroll down -- thank you fellow blogger]:

Still hungry? What are you, me? Have some soup:

Roast some butternut squash, onions, garlic, ginger, brown sugar, cinnamon sticks (remove before blending), oil, salt, and pepper. Add it to 3c veggie broth and 1c cider. Puree.

I moss you,

Thursday, January 2, 2014

Navajo Stew

Dear Turkey,

Here is your New Years present.

Navajo Stew. It's on everyone's diet and it won't let you down.

I moss you,