Here I am, enjoying my last week in Richmond. I’ve been busy making plans so I can see all my dear friends before I leave, and crossing off my bucket-list of things to experience in Richmond. I’m also looking forward to being reunited with my mother (hasn’t been that long since I last saw her, but still…), my best friend, and the beach. I’m just imagining myself basking in the sun, eating papaya from the backyard, while ohhh yes figuring out the beginning of this new part of my life–after college.
- Weary of the frozen pizza… even if it’s Amy’s!
- After having this in my freezer for probably a year, and as part of my effort to clearing my pantry/kitchen out…
I finally opened up my box of Amy’s Roasted Vegetable, no-cheese pizza. After hearing so many great things about it, I bought it so I could have it when I didn’t have time to cook. Well, since I cooked a lot in batches this past school year that time never came around. So I just had it when one day I was in the mood for pizza. So what’d I think? It was surprisingly and fortunately yummy!
- Remember when I was trying one new cheese a week?
If you don’t remember I don’t blame you. That venture stopped almost a year ago since I didn’t have a car anymore. Good cheese can be expensive, but luckily Trader Joe’s made it affordable. So no car meant no more trips to Trader Joe’s. No Trader Joe’s meant less thoughts about trying new cheeses. Since my step-dad has been in town though, on the weekends we’ve been going there and I picked up a block of Idiazabal cheese. It’s made from sheep’s milk, and has that savory nutty flavor that I taste in most Spanish cheeses. I baked it over Amy’s cheese-less pizza… making it no longer cheese-less, but even tastier.
- A spreadable version of my vegan split pea soup on toast spread with Vegenaise.
I thought I’d sneak in a picture of something random I ate.
- Incredibly tasty vegetable dish
I had brussels sprouts and mushrooms on hand so when I stumbled upon this recipe for ‘Brussels Sprouts with Shallots and Wild Mushrooms‘ I made it right away! This is great for a side dish.
- I recently visited the Virginia Center for Architecture.
The exterior and interior of this place are really something to marvel at.
- The Vertical Garden Exhibition
- 16th century linenfold wood panels
- Instead of bricks!
Let’s rewind to while my mom was visiting. I had bought some turnips when I was out grocery shopping for her stay. I don’t think I’ve actually cooked turnips before so I looked up some recipes I thought may taste good.
- I wish I could remember the recipe but these were roasted with onions in a maple-mustard sauce.
Turnips taste like a slightly bitter potato, so I also made a turnip mash.
- I just prepared this similarly to how I would make mashed potatoes.
Did you know that turnip lanterns are an old tradition? “Since inaugural Halloween festivals in Ireland and Scotland, turnips (rutabaga) have been carved out and used as candle lanterns. At Samhain, candle lanterns carved from turnips — samhnag — were part of the traditional Celtic festival. Large turnips were hollowed out, carved with faces and placed in windows, used to ward off harmful spirits. At Halloween in Scotland in 1895, masqueraders in disguise carried lanterns made out of scooped out turnips.”
- Lately I’ve been in the mood for crisp and refreshing foods.
I pretty much followed this recipe for Raw Vegan Waldorf Salad with Apple Chia Dressing, except I didn’t have dried cranberries on hand so I used raisins instead. This satisfied my need for something cooling in such a delicious way.
- Remember when I made that pancake omelet?
Well, I got to making pancakes with chocolate chips this time to go with local fresh strawberries, although this time I didn’t make the batter into one big omelet.
- With a few drizzles of agave syrup
- Mmm chocolate chip pancake sandwiched in between a strawberry and some chocolate hazelnut butter.
- This breakfast was full of delicious bites.
- This time around for a potluck I made snickerdoodle blondies
These were a hit, and were served with a yummy blueberry pomegranate ice cream from a local creamery.
- I also brought coconut cream cookies!
I had leftover coconut cream so I thought these cookies would be a great way to use up the cream. I don’t bake oftehn since I’m a small crowd, but when there’s a larger crowd I pull out the recipes I’ve been wanting to try. Baking is something that brings a lot of happiness to my heart because of how easy it is to share. And when you’re sharing something yummy then the love you give gets sent right back to you!
Would you consider yourself more of a baker or a cook? And what do you love about them?
Katharina's Food Adventures 