changeling: (Default)
So, between getting costochondritis last year and going from 6-7 hours of exercise (mostly yoga, but also morris) per week to getting literally none, and the fact that Steph and I really really like our food and were treating ourselves a bit too much, I've put on about 10 kg in the last year and a half. I've actually moved into the "obese" range by about 2–3 kilos – just enough that I feel it, but it's a small enough amount that most people think that I'm being neurotic.

Steph and I are thus trying to eat better, and more Fuhrman-friendly. The main aim is to get the most bang for your buck (nutrition per calorie) possible. Part of that is cutting out refined grains & flour, and minimising unrefined grains and flour to only one serve per day.

One of the recipes I'm making for dinner this week is cabbage nori rolls (surprise, babe! It's not actually sushi). And since I apparently ordered half a red cabbage instead of 500g of red capsicum (rassa frassa stupid cookies resetting), which Steph won't eat, I decided to give them a trial run for today's lunch.

OMG so good. I love cabbage, especially red cabbage, and this is just so nomable. And quick and easy to make. Especially since I left out the baked tofu (too much bother for lunch when I'm this hungry). I didn't use the sweet corn either, but did put in some pickled roast red capsicum, which works well since lots of sushi has a pickle of some sort in it (I like the bright yellow one). I also didn't steam the carrot, since I like crunch and it's more Fuhrman-friendly that way. I also added some alfalfa sprouts for added virtue, and because we had them in the fridge. Those sprouts go off quickly. You can technically eat them with soy sauce and everything. I didn't because it was delicious as was, and also because I had two-thirds of my daily recommended intake of salt at breakfast with my miso soup. If you're interested (and likely to make it yourself), I found that 1/4 of a medium-sized cabbage made about three nori rolls. I sort of chopped the cabbage into strips, but I think it would be better if it was more shredded.

Joys of red cabbage: it leaks purple. Things that are now purple include: my fingers (though some of that may be from the 5 cherries I had for "breakfast"), the knife, the chopping board, bits of our sushi mat. I also discovered that red cabbage steaming water does NOT turn purple. It turns bright blue, like "am I pregnant" or "not menstrual blood on this pad at all, but see how absorbant it is" blue.

Yum. Totally having for lunch tomorrow.

(Copied almost verbatim to Reynard's Feast, because I need to get that beast moving again.)
changeling: (Default)
I have two small gluten-free puddings for one of Steph's colleagues boiling on the stove. I have one large pudding for the morris picnic hanging from a kitchen cabinet to be boiled tonight. I have three small puddings in the mixing bowl for Steph's, Nat's and my family Christmases that still need the addition of at least 30g of candied cherries.

I am so nearly done.
changeling: (Default)
We celebrated Hethert's birthday tonight. I made birthday cake. It's my own recipe. I wanted to make rosewater and cardamom cake, but I didn't have any rosewater.

I actually made half quantities from this recipe, and I used two small decoratively shaped cake tins – one a heart shape (to celebrate her role as a goddess of beauty) and a star shape (as one of her titles is "Mistress of Heaven").

It was delicious. And it smelt like madeleines.

Date and honey cake

1 C self-raising wholemeal flour (or 1 C plain wholemeal flour and 2 tsp baking powder)
1/4 C pitted and chopped dates (about 4)
1/2 C honey
2 tB margarine (I used Nuttelex)
1/4 tsp each ground cardamom and cinnamon
oat milk until it looks right (about 1/4 to 1/2 a cup)

Set the oven to 180°C (356°F).

Sift the flour, baking powder and spices in a mixing bowl. (OK, I never bother with sifting wholemeal flour, but whatever rocks your boat.) Toss the date pieces in the flour to coat – date pieces are really sticky and this means that you'll get more than one big datey ball in the middle of the mixture.

Combine the honey and margarine in a small saucepan and warm gently until the margarine is melted. Add the honey and margarine and stir to combine. Slowly add the milk until you get a consistency slightly thicker than pancake batter. Pour into a greased cake tin and place in the oven. Bake until a skewer inserted in the cake tin comes out clean (I'd guess 15–20 minutes).
changeling: (Default)
Steph made the best lunch last night: leek and bacon quiche. I haven't had good quiche for quite some time before I went vegan, as Dad (IIRC) doesn't like them. This ... was fabulous.

It was based on a recipe by Hugh Fearnley-Whittingstall, in our River Cottage Year cookbook. It includes one kilo of leeks* – at least in theory. Steph bulked it with onion. There were about eight leeks in there, though. The bacony flavour came from smoked tofu (all the flavour I love, without the actual meat ... for anyone who's been vegan for a while, meat does start to make you feel sick). The creaminess was mozzarella Cheezly, the only vegan "cheese" I know of that melts. It surprised me, but it actually didn't taste very cheesy at all in context.

Tasted. So. Good. Creamy smoky-leek thing. Mmmm. I love leeks so very, very much, and it's a rare dish that allows them centrestage.

* A bit more than two pounds.
changeling: (Default)
Today was hot, yet I wanted to have stuffed (roast) capsicums. Using the oven on Hot Days is verboten in this house (understandable, I know). So, what to do?

What I did was bake them. I created no extra heat, and used no extra electricity or gas.

Want to know how? )


changeling: (Default)

January 2017

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