My weekends typically look like that and yesterday was no different. After whipping up the PB+J oats you saw in yesterday's post I went on to go grocery shopping, then whipping up lunch!
Inspired by Spoon's snack plates I too made myself a delicious plate of... everything!
I popped some plain popcorn kernels (less than 1/4 cup + a small drizzle of olive oil, placed in a saucepan over medium heat- ready when you can't hear any popping!)
Roasted up some sweet potato:
Whazzed up some guacamole (1/2 an avocado +1/2 a squeezed lemon + small amount of red chili and a strip of capsicum, combine in a small food processor)
On the side was a simple salad of spinach, sprouts +mung beans, a torn up veggie sausage, purple cabbage and some salsa!
Dipping action:
YUM!
That evening my grandparents came over for dinner and not only did I cook my own dinner, but I also made a roast veggie tart to go with the rest of the roast dinner mum made:
1. Pastry
2. Veggies
3. Bake!
I also made a maple cheesecake, but that was cut and demolished before I could get a good photo... :)
And.. finishing off my my whirlwind of cooking post.. well- it is pancake Sunday isn't it?
I made blueberry pancakes with a banana+almond butter spread, with a side of grapes!
They are vegan, sugar+wheat+soy free!
Ingredients:
1 teaspoon of egg replacer mixed with 2 tablespoons water (more info below- new product I found!)- or just use 1 whole egg
20g rolled oats
15g oat bran
30g spelt flour
sprinkle of chia seeds
small handful of blueberries (fresh or frozen)
1/3-1/2 milk of choice (depending on desired thickness) I used rice milk
banana+almond butter spread:
1 banana
1-2 tablespoons almond butter, heated slightly in microwave (20 seconds)
Method:
1. Make egg replacer according to packet instructions
2. Place dry ingredients in a medium bowl and stir to combine.
3. Add egg replacer (or egg) and slowly add milk until you get a pouring cream consistency:
4. Leave to sit while making the spread. tear up banana and place in a small food processor with the almond butter:
5. Whaz!
6. Set aside until needed. Meanwhile if your pancake mixture has thickened quite a bit, add a splash more milk and then your blueberries:
7. Heat a non-stick pan with a small amount of olive oil over medium heat and spoon on mixture:
8. Leave until edges begin to set and bubbles start appearing (usually after around 1-2 mins)
9. Flip!
10.Place on plate and layer with spread in between each pancake:
Looks pretty messy- but sure does taste good!
Fork shots:
I can't wait for Summer to return (only 5 months! :0) so that my food pictures can start looking good again- I mean only Summer can produce a picture like this with zero editing:
Ahh well, at least I can still promise you it tastes good!
Bye for now folks! :D