Sunday, September 14, 2014

Sunday Wind Down: MoFo Edition | Week 2

September brings about normalcy in my husband's work schedule which means normalcy in our lives. It's nice getting back in the swing of things. My husband is back to school, and I've been working away at Vegan MoFo. I can't believe we're almost halfway done! I've found a ton of amazing new blogs for my blog roll so it's been a great MoFo so far.

Outside of blogging I've been busy working out, cleanin' my house, cookin', and (this is a rarity) shopping. Some of the items I bought came from Amazon which means I got to experience the thrill of opening packages:



Both packages contained new hair styling tools to replace my ruined ones after the bathroom sink debacleMy purse also broke last week, and while shopping for a new one I came across these PJs at Forever 21:



Obviously, I bought them because they're ridiculous and I love them.


In the kitchen I've been focusing on making really healthy meals to counteract all the yummy MoFo snacks. We've been eating lots of Butternut Squash Mac and Cheese and tacos.


These are swiss chard, bok choy, and sweet potato tacos with roasted green chili hot sauce and salsa. Very healthy looking, amirite? This pic isn't drool worthy, but they were some damn good tacos.


I also spent a lot of time cuddling with the cats. I was gone a lot last week, and I'll be out of town for a few days this upcoming week so I've been saturating them with love.



Tig is over it:


Speaking of going out of town, we'll be going on a road trip to and from, and staying two nights in a hotel. The city we're visiting isn't very vegan friendly so I'm packing a ton. I'm also trying to prep everything for MoFo ahead of time so we'll see how that goes!


Not pictured are the breakfast cookies and crackers I'm making, and the chocolate I'm taking. My husband made fun of me for this massive amount of food, but I refuse to be hungry on this trip. I don't even get hungry - I just go from normal to hangry in like two seconds. Not on this trip, y'all.




Tonight, we've been relaxing and getting ready for the week. I was a busy girl today so dinner was butternut squash fries and Gardein Fishless Filets. Have you tried these yet? They're crazy!


I hope everyone's prepared for the second half of Vegan MoFo! I am.....sorta.


Before I sign out, look at those paws. Have you ever??






Saturday, September 13, 2014

Pumpkin Cornbread


Ah, my first pumpkin post of the season. I think I chose pretty well with Pumpkin Cornbread. I love pumpkin in hearty recipes, and I knew it would add wonderful qualities to my usual cornbread recipe.


Adding pumpkin to cornbread is a fantastic thing to do. It doesn't impart much flavor, but it does have a whole lot of benefits. First of all, this recipe is great for when you have a little bit of pumpkin left in your can and need a use for it. 

Secondly, pumpkin makes your cornbread super moist and wonderful. Sometimes cornbread can dry out after a day, but this keeps things moister than usual. Mmmm.

Third of all, just look at that gorgeous orange color! I love it when pumpkin makes food more orange than normal. 

Before things get controversial let's discuss sugar in cornbread. Texans do not put sugar in their cornbread. Not if they're being serious about it, anyway. I don't put sugar in my cornbread, but sugar is included in this recipe as optional because I know not everyone here is from Texas. I also normally bake cornbread in a hot skillet, but these are in loaf form so I could freeze one. You can bake the batter in whichever way you like your cornbread.

Pumpkin Cornbread

  • 1 cup non-dairy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cup cornmeal
  • 1/2 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar (optional)
  • 1/4 cup canola oil
  • 1/2 cup pumpkin puree
  • 1 tablespoon pepitas or sunflower seeds (optional)
1. Preheat your oven to 450 degrees. Spray whatever vessel you're going to use with a nonstick spray. Options include a muffin tin, 8X8 cake pan, 9 inch cast-iron skillet, or 2 mini loaf pans. If you're using a cast-iron skillet, put it in the oven to preheat as well.
2. In a medium sized bowl combine the milk and apple cider vinegar, and set this aside.
3. In a larger bowl combine all of the dry ingredients.
4. Stir the canola oil and pumpkin puree into the milk mixture until everything is combined. Pour this into the flour mixture, and carefully stir until everything is just combined. Be careful not to over mix!
5. Pour the cornbread into its prepared vessel, and top the batter with the seeds. Bake accordingly:
  • Hot skillet, mini loaves, cake pan: 20-25 minutes
  • Muffins: 15-20 minutes 
6. The cornbread is done when it is golden in color and a toothpick comes out cleanly.