Is it really already Wednesday again? Isn’t it weird how time flies by when you enjoy what you’re doing? Not meaning to ramble about my internship for long but I can say that – completely different from that last one – it truly is what I feel like doing. Aside from getting up early 😉 I’m as happy as I haven’t been in quite some time. Something that hasn’t happened quite as much, though, was taking pictures of food. On another note I’ll have the recipe for last week’s Tomato Cobbler up on Friday. Sorry for the delay!
If you’ve seen yesterday’s post you’ll know there’s a new cookbook in my life. Does anybody else get all excited when getting a new one, intending to try just about every recipe – only to have the hardest time when it gets to deciding which one to try first? Just me?! Anyway, that’s to blame for me having yet to try a lot of recipes from Happy Herbivore Light & Lean. Okay, that and difficulties to find certain ingredients in the countryside.
What you see above would be “Cheese” ball which I’d seen Lindsay mention being one of her favourite recipes from the book. Always a good idea to start with the author’s favourites, don’t you agree? Never mind that I’ve yet to try an ‘actual’ cheese ball in my life. Maybe it’s an American thing? Anyway, I wasn’t a fan when trying the mix right after blending it. But just like cheese is supposed to age for a while this ‘ball’ – which you’ll notice I simply treated like a dip – developped its flavour after a day in the fridge. So while I don’t have the comparison to the ‘real thing’ this definitely had a creamy cheesyness to it. I probably wouldn’t serve it to vegan-skeptics but could see this go over well with people used to the cheesy flavour of nutritional yeast.
My return to the working world obviously entailed a renewed membership in the Tupperware club. Thanks to my mum’s generous ways of spoiling me with local squash that’s what made it into many of my lunches last week. Ssssh, do you think my mum will mind me returning her tupper with a lovely orange squash stain ;)? I’m admittedly doubtful so if you know any great tricks of removing the ‘evidence’ after not even the dishwasher was of help I’d be forever thankful.
Confession: Since starting my internship last week my kitchen mojo has been playing hide and seek. Luckily, though, it peeked through in between and let me come up with what a – if I do say so myself – an awesome and delicious dish. Once more comfort food – because what would be more suitable on a dark afternoon with drizzly rain outside?
Pie! Actually, I went into the kitchen with no real idea what to prepare, raided my fridge and my mum’s vegetable drawyer – isn’t that what I’m supposed to do ;)? – and there it was. Just like with cheese balls I’m lacking pie experience but I think this would be akin to Shepherd’s Pie. And you know I’m using those terms loosely in anyway so as long as it tastes good who’d be a stickler about the names :)?
Well, seeing as I’m writing this post at night it’s snack time over here and the almond butter’s calling my name …
If you haven’t done already hop over to Jenn’s to take a look at everybody else’s amazing foods. Don’t forget to keep a snack at hand because you know you’ll get hungry from the visual spread expecting you.
Happiness inducing today: A nice chat with a colleague.
What’s your go-to office lunch?
Have you ever eaten a cheese ball – vegan or not? I’d be curious to know as I don’t think they’re a classic over here.
What was the best meal you ate during the last week?