Friday and Saturday's dreary weather meant that Diana was unleashed upon her kitchen pretty much full tilt until today, what with the boyf being occupied with helping a friend move and all.
Super-fun small-world story about that, actually. The friend in question is an avid runner named Alma. Imagine my surprise when the boyf tells me that Alma's new roommate is none other than Megan of Runner's Kitchen! No me digas! Upon realizing that Megan's a blogger, the boyf is like, "Hey, do you know Soap & Chocolate? Yeah, I'm the boyf."
So while he was doing that, I was doing laundry and making this:
Raw veggies meet cooked veggies on compromise of goat cheese.
The bottom is obviously just spiralized zucchini, but the topping is just a quick eggplant parmesan I put in the oven while my laundry was in the dryer. I whipped up a batch of Gena's raw sweet pepper marinara and layered it with eggplant, extra dried herbs and about an ounce of shredded goat cheddar. I baked it at 350* for 30 minutes and put it on top of the zucchini with a little more supplemental marinara.
No breading, no extra oil, nothing pre-processed. Every bit as amazing as the traditional version. Trust.
And then I hopped on the banana boat. You may recall that my food processor arrived this week, so it was but a matter of days--nay, hours--until I tried the now-legendary banana soft serve for myself.
I have been up to some other shenaniganery in the kitchen besides banana ice cream, though. I milked my own almonds this weekend! It's just too simple not to do, and I'm saving a bunch of dollars in the process. I think you know what almond milk looks like, so I'll spare you the visual, but more importantly, what to do with the almond pulp? I'll tell you what.
Double props to Katie, as she provided the inspiration for this as well as the breakfast that followed. Behold, banana-almond, or rather, balmy butter:
Into the food processor went all of the leftover almond pulp (from 1 cup of almonds), one frozen banana (thawed), a few drops of vanilla and a hefty sprinkle of cinnamon. I had squeezed out as much milk as possible before emptying the contents of the nut milk bag into the food processor, but I ended up needing to add a few splashes back in (to my taste), so if you try this yourself, I recommend not squeezing the nut sack. That's good life advice, in general.
I topped my brownie batter pancakes (also one of Katie's genius creations) with a generous dollop of balmy butter and some more cinnamon.
I have to confess to the addiction that followed (the bad '80s movie addiction was pre-existing) so that you are forewarned, should you choose to try this at home.
I later made a snack of pinwheels with half a spelt tortilla and balmy butter...
...and then had another snack of balmy butter-stuffed dates...
I may or may not have dipped a finger straight into the balmy butter jar a couple times too. Amazing.
Lest you think that all I did was eat balmy butter all day, however, I guess I owe you lunch and dinner, though they're not especially news-worthy. Lunch was basically all of my leftovers dumped into one bowl:
Random, but it worked. I only took pictures (post-stir, at that) because I found myself admiring all the colors and musing on how much I love veggies.
And while I didn't have leftovers for dinner, I wanted to fashion something from what I already had in-house, plus it was Saturday night, which could only mean one thing: pizza.
Rudi's organic whole spelt tortillas work especially well as easy pizza crusts because they're quite sturdy and crisp up nicely without getting soggy, so I topped 1.5 tortillas with more raw sweet pepper marinara, goat cheddar and a few leaves from my basil plant. Broil for five minutes and you have a plate full of awesome.
Did the weekend's weather inspire any balmy creations of your own?