It's been awhile since I've done a recent eats post, and it's honestly because I've been too busy to cook and there just wasn't much to share. I'm only somewhat ashamed to admit that for many days in the last few weeks, I would just eat Larabars or mixed nuts throughout the day. But whatever -- I'm an imperfect person and Larabars are awesome.
Speaking of Larabar, they sent me some of their new Blueberry Muffin bars to sample. They sent them to my old Missouri address, so it took a little while to get to me. They are seriously delicious, though. Definitely in my top 5 Larabar flavors now.
Another Larabar flavor that could very easily rank as #1 for me is the peanut butter chocolate chip.
A bit too decadent for breakfast (most days), but the PERFECT dessert.
Those of you who are fans on Facebook may recall a couple of weeks ago when I mentioned cooking up some tri-colored quinoa. I was pretty excited: I had had white and red quinoa before, but never black, and never all three at once. I cooked it up with unsalted vegetable broth (my favorite way to cook grains) and it was delicious!
I whipped together a quick meal to go with the quinoa, adding in roasted broccoli and peppers and baked Gardein chik'n strips (I typically shy away from mock meats, but I had a coupon for a Gardein product, and these are actually pretty good!).
I was also on a Van's "Free" waffle kick for awhile (wheat- and gluten-free). At first, I ate them with Whole Soy yogurt and real maple syrup (seriously, if you're still using the crap with high fructose corn syrup, you're missing out).
The "flax" variety is quite crumbly.
See what I mean?
Last week I had a phenomenal salad at the Mellow Mushroom. (Unfortunately, their gluten-free crust isn't vegan, so no pizza for me.) This was their smaller-sized portion of the field salad, and I added their TOTALLY AWESOME TEMPEH and roasted red peppers.
A little more recently, I made something along the lines of the Polenta Stuffing from Appetite for Reduction by my vegan hero, Isa Moskowitz. I made some substitutions here and there (carrots instead of celery, used sun-dried tomato polenta, added kidney beans, served it with brown rice cous cous), and it was quite successful. I freakin' loved it.
And that's pretty much it. Pitiful, eh? And I still have a stack of cookbooks from the library, and I flip through them, usually at bedtime so I can fall asleep with visions of vegan sugarplums and other deliciousness dancing in my head, but I have yet to knuckle down and get my cook on. *sigh* One of these days.