Today’s post is sort of a hodge podge of random things. I don’t really have a set theme or any good pictures/recipes… so you’re gettin’ whatever I whip out of My Pictures folder!
I have been testing some recipes to share with you guys for a while now. They’re both recreations of things I’ve tried and loved, but I want to get the recipes perfect before I share them with you all. Here’s a couple hints:
Any guesses? Are they separate? Do they go together? You will just have to wait and find out. 🙂 I finished my third trial of the white recipe the other night, (note that this picture does NOT depict its completed state) and the second trial of the red stuff a couple days ago. I’m completely happy with the red one, but I have to get the measurements down so it’s not just “a dash of this, a sprinkle of that.” You know what I mean?
In other news, my family and I stocked up on produce this week! I love produce stock-ups. They make me so happy. This is what produce day looks like at my house…
Romaine, peppers, green beans, celery, broccoli, cauliflower, etc.
Kale, as well as oranges, pears, unpictured apples, unpictured beets, kiwi, lemons, limes, an onion, a cantaloupe (on sale for 88 cents!), bananas and an eggplant (which was also on sale for 88 cents). This should last me a while… maybe. 🙂 I am curious as to what to do with my eggplant though. I saw a blog post a while back with some great eggplant ideas, but I don’t remember whose it was. Does anyone have suggestions? I think this is the first legitimate eggplant I’ve ever bought. Also, don’t mind my little olive oil mister in the above picture. 🙂
Oh, by the way, I made my first pesto.
This was taken post-chopping, and I hadn’t added the oil yet.
This was the recipe I followed, because it was tailored specifically to the tiny package of basil I’d bought to make pesto. I also didn’t want to make a huge batch for my first time. I was extremely excited because I’d heard sooo much about vegan pesto, but after making it, you know what I discovered?
I don’t really like pesto.
I was super disappointed, especially in this recipe. It was way too garlic-y, which I kind of suspected, so I did one regular clove and one super tiny clove. It still had me making faces. It also called for a ton of salt and pepper, which I ended up halving. Even then it was too salty. Finally, even with only using 3/4 of the amount of oil called for, I had to double the walnuts because it was very oily. (Oh, and if you’re wondering, I originally thought I’d just omit the cheese, but I quickly found out that it was very necessary. I subbed a scant 1/3 cup of daiya mozzarella.) So yes, this was definitely a pesto failure. In small amounts it isn’t bad, but you need to eat it with something flavorful to balance out the taste, like a Food Should Taste Good chip or a cherry tomato. Maybe I would like it on a grilled sandwich with daiya and tomato. That actually sounds very good. Dinner tonight or tomorrow, perhaps?
Time for me to go! I’m heavily considering making Kathleen’s Carob Banana Nut Muffins today. They look amazing, and after one of my friends brought muffins to my early-morning class today, I’m craving me some muffins! I’ll let you know how it goes.
Thanks for reading!