My cooking rut has ended, but my time crunch has begun, giving me a new reason not to post, alas! Carleton has a trimester system, so we have three 10-week terms per year. It's eighth week of winter term right now, and things are getting hectic. I've got all my regular work to finish, plus my huuuge comprehensive exercise exam for which to prepare. So that's my excuse for this boring, mostly picture-less post!
I tried the VWAV recipe for pancakes last week, and they were yummy! I added lots of cinnamon to the batter, because I love a little spice in my pancakes, and ate them with maple syrup and the applesauce and apples topping I blogged about here.
After picking up some canned pumpkin at the store, I made the Pumpkin Chocolate Chip Cupcakes from VCTOTW. Mmm! They were like a cross between cupcakes and muffins, though the chocolate chips definitely pushed them towards cupcakedom. I thought they were *slightly* bland, but that might be because I'm so used to eating pumpkin based baked goods that use lots of pumpkin pie inspired spices.
This weekend, I made a big ol' pot of the Curried Split Pea Soup from VWAV. I'd had a bag of split peas sitting in my cupboard for weeks, so I was glad to finally use them up. I've never had curried split pea soup before; in fact, I'm not sure I've had split pea soup at all since going vegetarian just about four years ago! Weird, huh? I altered Isa's recipe slightly for lack of certain ingredients, namely onions, ginger, and cardamom. If I'd had them, I bet the soup would've been even tastier, but I really loved it as it was, especially since I chopped up a couple of baby carrots and added them. The curry flavor was mild, but I thought it worked well that way; the soup wasn't overpowering at all. I froze about half the batch, and tonight I ate my last not-frozen leftover bowl with some "sweet potato" (read: yam!) fries that might show up in a post soon. It was the perfect comfort meal on a cold night when I had a headache and generally didn't feel too well.
I did make one recipe from VWAV that wasn't a success, however. I decided to depart from my standby burger recipe - a variation of the Black Bean Burgers from Fatfree Vegan Kitchen - and try the TVP-based Veggie Burgers instead. I was not impressed. Granted, my substitution of chopped olives for the recipe's chopped mushrooms could have altered the taste, but I thought the flavor overall was just not good. I find that many of the recipes from VWAV are really salty, and this one was no exception, especially if you cook the TVP in vegetable broth, which is loaded with sodium. That plus the 3 T soy sauce, the Dijon mustard, and the optional liquid smoke (I didn't have any) equals waaay too much salt for my tastes - and I even halved the amount of soy sauce! I just wasn't impressed with the taste; there were too many flavors going on - Dijon mustard, peanut butter, soy sauce, and all the spices... bleh. I like the idea of a TVP-based burger, but I won't be making this particular recipe again.
That's all I have for now on the food-related front! I will leave you with a cute photo of my little Mistletoe as a thank-you for reading all this boring, picture-less food blather. This is one of her favorite positions, with her head resting between someone's legs - mine, in this case. Enjoy the doggie cuteness, and check out this post for a photo of my other baby.
5 hours ago