I had two cornmeal crusts hanging out in the fridge asking to be used. There’s a sun-dried tomato tapenade at a restaurant I love in town, and I really wanted to try something like it as a pizza base. This was my lunch/ the boy’s dinner later that night! I made up a recipe for pizza sauce that was unlike anything I’ve ever had – and really good.
Sundried Tomato Pesto Sauce
- 1 jar of sundried tomatoes packaged in olive oil
- 1 large bunch of basil leaves, with the stems trimmed off
- 1/4 C pine nuts
- Put everything into a blender and blend until everything is incorporated and smooth. Facile.
On top of the sauce, I put a basic “cheeze” sauce involving nutritional yeast, flour, corn starch, mustard, and water. Next time, I’ll add more liquid because it thickened up quite a bit. However, after it was in the oven for a while it had a really nice cheesy texture. I sliced up a tomato to put on top and popped everything into an oven set at 400 degrees for about 15 minutes. It was really satisfying with the crunchy cornmeal holding all the gooiness together. It’s a bit unconventional, but tossing an apron in the face of authority is always a good time.
It was early in the morning on a Tuesday. The bananas weren’t feeling well. They were sick and tired of hanging out on the kitchen counter, and they weren’t getting any younger. Quite frankly, they were lookin’ bad. The bleary eyed stranger who wandered into the kitchen on that fateful morning took one glance at the bananas. She had once known them as green, naive, unspoiled by the harsh reality of life outside the grocer store. Now, well past the prime of their lives, the bananas called out for mercy.
So I have about two more months in this apartment before I roll out and let my lease cruise – peacing out to the east coast that big New York place. I’m trying to use up everything I have in my cupboard that I can’t easily donate to a shelter. Here come the muffins.
I made up the recipe and considering there’s no sugar or Earth Balance I wasn’t sure how they’d come out – therefore I titled them:
Ye of Little Faith Banana Kitchen Sink Muffins
1/4 C apple sauce
1/3 C unsweetened soy milk
1/4 C brown rice syrup
2 T maple syrup
1 t almond extract
1 C whole wheat flour
1/2 C white flour
1/2 t baking soda
handful of currants and raisins
I just really mashed up the wet ingredients and then mixed everything into the dry ingredients, poured them into a muffin tin, and called it a day. Well, beside baking them for 20 minutes at 350 degrees. I only made 8 because I didn’t trust them to rise very much. The did actually rise beautifully, so it was a treat to have a real muffin top (without giving anyone the less preferred sort of muffin top – get it? heaaallthyyy).
Also, how precious is this little guy?
In the midst of a week break from travelling, I was graciously put up by my boyfriend’s parents in their New York apartment. I was given free reign in the kitchen! I ate gloriously! One of my favorite things (that I actually managed to get pictures of) that I made was a raw fruit tart/pie. I got the idea somewhere on the internet, but I essentially tossed a bunch of stuff together. Hopefully I can remember how all this went down.
Raw Fruit Tart
1 8 inch pie pan
2 C almonds
1 C chopped medjool dates
1/4 C coconut flakes
About 2 C halved strawberries – enough to cover the top of the tart
- Blend the almonds and the dates together a handful at a time in a chopper – I used some sort of crazy Cuisinart chopping device I found lurking in a cabinet.
- Press almond/date mixture down into the pie pan, making sure to cover the sides of the pan.
- Peel, chop, and blend mangoes until they have an even consistency.
- Stir coconut flakes into mango.
- Scoop mango mixture into your pie crust, spreading it out evenly with a spatula.
- Place sliced strawberries (or any fruit of your choosing) decoratively over the tart.
- Chill the tart in a refrigerator for at least an hour before serving. Best served chillllled out.
After much struggle with grinding almonds and dates together – this was the end result. Hooray! It was delicious, and I didn’t have to feel bad about eating it for breakfast the next day. Yessss. I also managed to make an AMAZING pasta-less lasagna (casserole?) with eggplant, spinach, and mushrooms. I made the dish twice and didn’t get a good photo of it either time – thanks night time photography. However, check out this dip I made for some crusty olive bread:
That’s some roasted garlic, sun-dried tomatoes, olive oil, and pepper – I let it marinate in its own sauciness before serving it and it was gooood.