WIAW: What I’ve Been Making

Happy (almost) Thanksgiving to all my fellow U.S. bloggers! Are you excited for the big day? I know I am, since I’m planning on making a few things for the meal.

I wasn’t exactly planning on doing a WIAW post this week–in fact, it almost slipped my mind! But I did promise you guys a few recipes, so I decided that a WIAW post could be good for that. I know it’s kinda cheating, but I did eat them all on Tuesday, so it’s just a shorter version of my usual WIAWs.

I was totally inspired by my pumpkin s’more from Monday night, so I decided to recreate it in oats form. I made a batch of plain volume oats, heated it up in the a.m. and topped with a teaspoon of vegan chocolate chips, a couple of mini marshmallows and a square of graham cracker. I loved how the chocolate and marshmallows melted into the oats. Probably my best oat creation to date!

S'mores in a bowl!

Remember those festive garland bars from WIAW a couple of weeks ago? Well, I made them and they turned out fabulously good. I’m so glad that I’ve finally been able to make a baked treat that turned out perfect. Plus, they’re completely vegan!

Sweet, salty, pumpkin-y and chocolate-y.

Festive Garland Bars (vegan)

1/2 c oat flour

3/4 t baking powder

1/4 t salt

1/8 t baking soda

1/3 c dried cranberries

1/3 c vegan chocolate chips

1/3 c maple syrup

1/4 c pumpkin puree

1 c Whole Foods popcorn or kettle corn

Preheat oven to 350°F. Spray a 9-inch square baking pan with PAM; set aside. In a medium bowl, whisk together flour, baking powder, salt and baking soda; add 3 T cranberries and 3 T chocolate chips and toss to coat. In a large bowl, mix maple syrup and pumpkin until combined. Add flour mixture and stir together until combined. Transfer batter to prepared pan and bake until just cooked through and golden brown, about 20 minutes; set aside to let cool. Melt remaining chocolate chunks. Spread 2/3 of melted chocolate over bars and immediately scatter remaining cranberries and popcorn over the top, pressing down gently to help adhere. Drizzle remaining chocolate over bars. Set aside until chocolate sets, about 15 minutes; cut into squares and serve immediately.

This dessert was definitely a turning point for me, as far as my ED goes. I’m not sure if I’ve mentioned this before, but one of my biggest fear foods is chocolate. I love dark chocolate, but I can’t eat it straight-up, it has to be in cocoa powder form or something. I’m mostly scared of the saturated fat in it, which is ridiculous. I don’t eat very much sat fat, maybe 2 grams a day, so it scares me that just a tablespoon of chocolate chips has 2 1/2 grams. But I used 6 whole tablespoons of vegan chocolate chips in these bars, so there’s a little over 1/2 a tablespoon of chocolate per square. I gotta be honest, I loved these little bars, but the chocolate did make me feel a little guilty, especially since I already had a teaspoon earlier. I know this probably sounds completely ridiculous, but I’m working on feeling okay with eating chocolate, one teaspoon at a time.

The main ingredients of the most amazing bars!

Later, I made dinner for me and my parents. My mom ended up not liking it, but she hates squash for some reason! Crazy woman 😉 This recipe is not vegan, because it has shrimp, but if you don’t eat seafood like I do on occasion, then you can definitely sub tofu or even just chickpeas.

I love my orange overload dinners!

Butternut and Pumpkin Curry with Quinoa

1 butternut squash, cut into small cubes

1 c unsweetened plain almond milk

1 c vegetable broth

1 lb raw shrimp

1 T red curry paste

1/4-1/2 c pumpkin puree

1/2 yellow onion

1 t minced garlic

1 t ground ginger

1 cup quinoa (dry)

Chop up onion and toss in pot with garlic and a teaspoon of olive oil. Cook on medium heat until onion is fragrant and translucent. Add red curry paste to taste, and cook for a few more minutes. Add veggie broth, almond milk, pumpkin, ginger and squash and cook until boiling. Cover and let simmer for 20-30 minutes. Meanwhile, cook quinoa in 2 cups of water (for about 15-20 minutes on medium low heat), and cook shrimp in a pan until pink. Set quinoa aside and add shrimp to curry. Cook for a few more minutes, then serve on top of quinoa. Makes 4-5 servings.

What’s the best thing you’ve made lately?

Advertisements