#also wayyyyyy too much cinnamon sugar

[kittybug99]

a recipe i found on the internet didn’t work and I feel personally affronted

#it was a cinnamon pull-apart bread recipe #it seems like it used wayyyyyy too much butter #also wayyyyyy too much cinnamon sugar #it's still going to taste good probably #it just won't turn out texturally #I feel cheated out of ingredients #I used up the rest of my cinammon #I have no more cinammon #but now i have like 3 cups of cinammon sugar #because this recipe called for way too much sinnomom #what do i do with 3 cups of synonym sugar??? #those were good ingredients #I also wasted like 6 hours of my life on this! #I could have been doing homework #or like #baking something that would have actually turned out #I could have made cookies instead! #I could have been cross-stitching #instead i wasted my time on this god-awful recipe that took 6 hours and is gonna taste good #but i'll never make again because it was so convoluted and stupid

[mostly-plants]

Week 3 of eating vegan

Day 15 started with baking a couple of loaves of my new favourite bread: Caraway Rye Sourdough. It is soooo savoury and delicious, and develops such a beautiful rich chestnut colour when baked. I was taking one to a friend, and one was for the boyfriend and I to eat over the week.

Once the bread was out of the oven I travelled through the city to go to a workshop on plant based nutrition by Bloom Nutritionist, who my friend had recommended. The workshop was very informative and covered a range of key practical info, including recommendations to supplement a whole food vegan diet with B12, Algal Omega 3s, and a multivitamin to cover things like Iodine and Selenium. I got a lot out of the workshop, but I had made the mistake of not having lunch because I’d had a reasonably late breakfast, and wasn’t hungry - until I got to the workshop venue. I managed to score an apple at the event, but I got the brain-fades half-way through the talk, and then by the time I got home I was so hungry I ate a stack of food including Popcorn Tofu with chilli sauce, leftover vegan pizza, and a handful of these very un-nutritious cookies. Oops!

Day 16: I had some bircher muesli with blueberries for breakfast, and ordered some more fruit and veggies / pantry staples from CERES Fair Food. I had a late snack and then made wholemeal pasta with lentils and veggies for dinner, topped (of course) with a generous amount of Cashy-Cashy Parm-Parm. YUM!

Day 17 was a very busy day getting prepared for some upcoming work deadlines and then going to class in the evening, but because the fridge was stocked with leftover pasta that made lunch easy. The boyfriend and I were both finishing our days late, so we ended up meeting up in the evening and getting dinner from a local Mexican food place. Luckily they had good vegan options, but I did feel a bit sad not being able to just share our meals like we usually would. I think this was the first day that I started to feel challenged by eating vegan. For me it’s not the food part, because I love fruit, veggies, nuts and seeds (and yes, I love my legumes now too). I can imagine being fairly happy eating these things as the main components of my diet, but I realised I would really miss the positive feelings that comes with sharing the same food together with loved ones. In starting this challenge I had thought that the social aspect of eating vegan would be the most difficult part for me, and that’s probably the case. 

Day 18: Overall I’ve been feeling really good after eating vegan for two weeks - my energy levels are the same or better than they have been, I feel fine physically and mentally, my digestion is great, and weirdly I don’t seem to be sweating as much? (Not that this was particularly a problem before, it’s just my observation). I have been trying to read and listen to more information about the case for (or against) plant-based eating in order to weigh up the available evidence and decide whether to continue. 

Although I’m leaning towards more plant-based eating (mostly because of the environmental and welfare impacts of animal products), I do think I would struggle with not being able to share things with my partner, or participate in family dinners etc. in the same way. At the moment, I think I might end up settling on more of a flexitarian approach (i.e. mostly plant-based, but flexible on occasion). I guess I’ll see how I go with the rest of this challenge...

Day 19 I woke up a bit tired because I’d had coffee about 5pm the day before and was a bit too wired for sleep until about 3am. My bf had the opposite problem and woke up super early. Luckily, he somehow managed to be functional anyway, and because he is lovely I got coffee delivered right to my bedside <3 I made a quick breakfast of avocado on toast, and chopped up some raw veggies that needed using, to take with baba ganoush dip for lunch. I also packed some homemade granola, a bit of dark chocolate, an apple and a banana (I’m getting better at this “always have plenty of snacks available” thing.  Work was pretty hectic, so I didn’t get to have lunch until about 3:30pm when I realised I was getting pretty hangry. I felt much better after some food, and a little afternoon chocolate pick-me-up. I felt like something a bit different for dinner, so ended up making miso-glazed eggplant with garlic bok choy, and crumb-coated smoked tofu and sweet potato. I know that sounds super fancy, but actually it was mostly so I could use up the wilting bok choy at the back of the fridge (and bump up my calcium intake for the day!). 

The miso glaze for the eggplant is sooooooooo ridiculously good, and actually very quick and easy to make (my favourite combination in cooking!) We got the recipe from a vegetarian / vegan cooking class at Gourmet Kitchen Cooking School - I’d highly recommend their classes as something fun and special to do. Anyway, so, you want some miso glaze? (Spoiler alert: yeah, ya do). Just get a small saucepan and mix in: 2 Tablespoons of Miso Paste (I used white miso) 2 Tablespoons of sugar (or a neutral tasting liquid sweetener like agave syrup) 1 Tablespoon of Mirin 1 Tablespoon of Sake (I didn’t have this, so used Shaoxing Chinese cooking wine instead - it worked totally fine) Pop the saucepan on a low heat, stir/whisk the ingredients together, and in mere moments you will have your golden brown and delicious miso glaze! The eggplant gets sliced in half lengthways and roasted cut side down at 220c for about 30 mins. Then you turn the eggplant cut side up, and coat generously with miso glaze. Like... Seriously. Just pour that goodness all over everything, it is DELICIOUS! Pop the glazed eggplant halves back into the oven/under the grill for a few mins (watching that the glaze doesn’t burn), and then when you just can’t wait any longer, take them out of the oven, sprinkle them with some green spring onion and sesame seed, and try not to burn your mouth as you inhale that deliciousness!  The bok choy I (finally) learned how to cook properly from watching the Viet Vegan, and the crumbed tofu and sweet potato was just to use up the rest of the coating mixture from making Popcorn Tofu earlier this week. It was great! If you want to try this, I’d definitely recommend marinating your tofu beforehand, or dunking it in a really flavourful sauce afterwards, because although the crumb coating is tasty, the tofu itself doesn’t have much flavour. The sweet potato was a definite winner! No oil needed, just toss bite-sized pieces of raw sweet potato in your crumb/seasoning coating, and bake them in the oven at 220c for about 45 minutes. NOM. So, at the end of Day 19 I’m feeling good about kicking some nutrition goals, and eating some hella tasty food. Yay!

Day 20: I felt like something savoury for breakfast and since I had the luxury of working from home on Friday, I decided on a Mexican inspired breakfast, with a spicy mix of cooked black beans, onion, carrots, corn, topped with fresh tomato, chives and coriander, and (of course) guacamole. Tortillas from La Tortilleria because they are by far the best I’ve had. A very satisfying start to the day!

Lunch was nice and easy - leftover bok choy and sweet potato with steamed silken tofu and a quick miso dressing (1/2 tablespoon miso paste, 1/2 tablespoon mirin, 1/2 tablespoon maple syrup and 1/2-1 tablespoon of water to get the desired consistency. Then, because it was so tasty - more Mexican for dinner, along with some red wine and dark chocolate for dessert. :)

Day 21: BREAKING NEWS - Scrambled silken tofu with miso dressing and chives on toast is DELICIOUS. I know the recipes say to use firm tofu for scrambling, but personally I think silken tofu matches the texture of scrambled eggs more closely. The miso dressing works great in this, because it’s got the salty/savoury flavour going on, and the slight sweetness balances the slight bitterness that some tofu can have. Sold!

After breakfast we went to the markets to pick up a few ingredients for the bakesale we were doing on Sunday. We braved the supermarket on a Saturday, bought many kilos of flour and sugar, and then paid a visit to Trang for Banh Mi - they have stacks of vegan options so I’m keen to try more, but so far I can’t get past the vegan BBQ pork because it is so tasty!  I was pretty hungry by the time we ate so forgot to take a photo, but trust me - it is packed with lightly pickled veggies, fried spring onion and delicious magical vegan meat (I’m guessing they’re probably seitan-based, but I don’t know for sure).  Pretty much the rest of Saturday was spent baking a ton of things for Sunday’s bakesale, and “quality testing” the several batches of cookies I made. I also ate wayyyyyy too much cinnamon coffee icing while trying to get the right consistency to top the chocolate cupcakes I made. Whoopsies! So... I guess I’m proving that you can definitely be vegan and eat a bunch of junk food, but then you probably won’t feel so great afterwards. Eat your veggies, kids!