Getting my leafy greens

Friday was a cooking extravaganza. After my pumpkin bread in the morning I had the rest of a chickpea cutlet and an apple with honey roasted peanut butter and almond butter.

For dinner I had more sweet and sour cabbage and I made Jenna's Mom's Spicy BBQ Beans. They were so good. Delicious kidney beans and kale! They taste so smoky and almost meaty like collard greens that I've had made with ham.

I also had a wonderful 4 oz. glass of Alamos Pinot Noir. I think i'm finally beginning to appreciate wine more. Finally I can read wine descriptions and be able to understand what they are describing and how the wine will taste. Dinner was so good I has seconds!

Of Cabbages and Kings

I woke up early today in order to prepare a new twist on my oatmeal: Steel Cut Oats! I checked out a couple of recipes and ended up using this method:
-I toasted a 1/4 of oats in a pan with a 1/4 T. of melted butter
-Then I added 3/4 C. of boiling water
-I put a lid on the pot and then turned the heat down to a
simmer
-Then I let the oats cook for about 15 min.
-Then I added a 1/4 c. of vanilla hempmilk and a mashed banana
and let them cook for ten more minutes on a simmer.
- I topped my oats with 2 T. of peanut butter granola and ate
them with a spoonful of chunky peanut butter.

They were delicious but I don't love the chewy texture. If I made them again I would leave out the step of toasting them I'm not sure it did much for the flavor. I'll be back around lunchtime!


For lunch I actually did some cooking. I made Jenna's Sweet and Sour Cabbage it was soo good! I had it for lunch with some more pea soup.


Dinner was more cabbage, steamed broccoli with a drizzle of garlic expressions, and half of a pita with half of a Veganomicon Chickpea cutlet from the freezer dressed with mustard and barbecue sauce. Dessert, though not pictured was a cup of yogurt with added vanilla and mashed banana, topped with peanut butter granola. I also had another delicious pink lady.


Tomorrow is my day off from both work and classes and I have a TON of cooking planned! It should be exciting!