Food and Crafts and Stuff

hilsieg:

stuffed shells with multiple cheeses made by chef jasmine

mom put me in charge of dinner, so I made stuffed pasta shells, nbd.

from this recipe, but I added in zucchini pieces with the shells (I don’t need a reason for zucchini)

celebrating the end of the semester with probably the best cinnamon rolls ever made.

from this vegan recipe

Adaptations: I used up all my non-dairy stuff so I used dairy.  And instead of 1 cup milk, I did mostly milk with a splash of half and half (YOLO). I splashed a bit of pure maple syrup into the batter and I used less butter to brush inside.

transformation: stupid shirt to awesome shirt!

took a little over an hour, start to finish

I made fancy dinner tonight.  Quinoa with a side of butter-sauteed asparagus, baby portobellos, and spinach.

Quinoa

I cooked a cup of quinoa with 2 cups of water (would’ve used a bit less next last time) and a half teaspoon salt.

Veggies

Cook the asparagus in a tablespoon butter.  Sprinkle a bit of garlic salt (very little) and generously season in black pepper.  Once the asparagus is just about cooked, I threw in the mushrooms and spinach until the spinach was wilted.

Took me only about 30 minutes!!

Maple Oat Scones from here.  Mine didn’t come out as pretty, but they were amazing tasting (and thats what really matters)!

I used walnuts instead of pecans and vanilla extract instead of maple extract (I didn’t even know that existed!)

Next time I’ll make the glaze a little less runny…

[this is what it was supposed to look like]

Vegan Peanut Butter Cookies
makes about 3 dozen

Ingredients:

• 2 cups all-purpose
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 cup natural peanut butter
• 1/3 cup agave
  
• 1/4 cup pure maple syrup
• 1.5 tsp vanilla extract
• 1/4 cup coconut milk
• pinch of cinnamon
• pinch of nutmeg
  
• Turbinado & kosher salt, for sprinkling on cookie before baking (I used brown sugar on some and white sugar on others, but I’m sure it would be better with turbinado)
  

Directions: Preheat oven to 350F degrees. In a medium mixing bowl mix the flour, baking soda, salt,cinnamon, and nutmeg. In a large bowl combine the peanut butter, agave, maple syrup, optional oil (see note below), and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and mix. Shape into 1 inch balls. Press down onto the cookie crosswise with a fork. Sprinkle with turbinado sugar and kosher salt. Bake for 11 minutes at 350F and let cool for 5 minutes.

Angela’s Note: The original recipe calls for 1/3 cup of extra virgin olive oil, however I omitted this due to the fact that my peanut butter was very oily and slick (the result of a brand new jar!). If your peanut butter is a bit on the dry side, you might want to add 3-4 tbsp of extra virgin olive oil into the mix to ensure that your cookies don’t come out too dry. (I probably added about 3 tbsp of extra virgin olive oil to natural peanut butter)

adapted from the first recipe [here]

Great texture and my family loved it!

Sweet Potato Veggie Burgers
makes 8 large patties

2 cans white beans, drained (mine were lightly salted)
1 large (or 1 medium and 1 small sweet potato) ~ about 2 cups
2 Tbsp tahini
2 tsp agave syrup
1 tsp curry spice
1/4 - 1/3 cup wheat flour
a few dashes cayenne, black pepper
1 tbsp nutritional yeast
1/4 - 1/3 cup rolled oats
Panko crumbs

burgers: avocado, buns, romaine, chipotle ranch

1. Bake sweet potato at 400 degrees for 20-25 minutes (or until it is easy to peel). Peel, cut, and place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Fold in tahini, agave, curry, flour, cayanne, black pepper, and nutritional yeast.  Stir in rolled oats.  Add more flour or oats to thicken the mixture if needed.
4. Form a patty from mixture and coat in Panko crumbs.
5. Bake at 400 degrees on an ungreased baking sheet for 15 minutes, flip, and bake again for 12 minutes or until browned on both sides.
6. Serve on toasted bun with avocados and a side of sweet potato fries.

adapted from [here]

valentine heart barrette.. WHADDUP HILARY!

made this recipe again.

Used vanilla yogurt instead of sour cream (because that’s what I had).  added in a splash of maple syrup and cinnamon into the batter.  and used half of the streusal (leftover from the last batch) and half the icing.

Dress to skirt

This dress was new but torn up.  I saved as much as I could of it and made a full elastic skirt.