Something is very very wrong about this Wednesday and we’re not talking about the weather. Unless you’re one of those people complaining about too much sunshine but then again we probably wouldn’t be friends. Kidding. Maybe. But I digress. What’s wrong is that – unlike last week – we’re not heading right into another long weekend :(. Very right, though, is the fact that Jenn is hosting our weekly virtual foodie party no matter what.
Something else that might not seem totally right? The answer to the question of whether or not I’ve kept up with my Pinterest challenge: yes, I did. But the Easter break in between that I spent at my parents’ may or may not have ever-so-slightly taken the wind out of my challenge sails. As in: food wasn’t as much of a big deal during the weekend, I hardly cooked or baked – but ate – and my camera took a good nap. Nevertheless, I tried one recipe that was so good I had it for lunch multiple times already and consider it a new favourite:
Spring, summer, fall or winter: In my opinion chili is a year-round food [and if you feel differently I’m fine with that but won’t let you convince me elsewise ;)]. Actually, I tried this recipe before even sharing the link in my post on Sunday. And yes, as you can see I included the polenta. In case you remember me and polenta aren’t best friends. Or weren’t?! I’d actually bought a new bag a few days before stumbling upon Erica’s recipe because I had a random craving for cornmeal. Now that I’ve had it multiple times lately I feel it might become a staple for me again. Either way, this chili recipe is one of the best I’ve ever had. If you’ve never tried chocolate in chili before you absolutely have to. It adds a great depth to the dish enhancing the deep flavour and it complements the spices perfectly.
Continuing with my [probably] seasonally inappropriate chili cravings I came up with a Polenta Mushroom Chili Casserole based on Erica’s recipe myself. A thick layer of polenta slices, mushrooms adding a great ‘meaty’ texture, two kinds of beans because one’s not enough and a good sprinkle nutritional yeast [or cheese] on top. Recipe coming soon.
Can I count making the same recipe twice as continuing my challenge? Because they were just that good I simply had to make Ashley’s incredible brownies once more for Easter. One of the few times my mum actually had no obligations against me baking a vegan dessert. Or how else would I explain the disappearance of a batch in less than two days? Despite two non-vegan cakes and the usual overabundance of food at my parents’.
Seasonally appropriate where my snacks, though. Because I failed to take any pictures of the ice cream happenings on the weekend I’ll end this post on a sweet note with a blogger-approved favourite recent snack: Banana softserve. Why mess with bowls when you can eat it straight from the blender?
Grab a snack to prevent getting too hungry when heading over to Jenn’s What I ate Wednesday or the Vegan Wednesday boards. If it’s between me and you: banana softserve might not be the best option here. Because the little sweet something above was polished off in about five minutes [at max]. Still delicious.
Happy Wednesday everyone!
Happiness inducing today: The scent of lilacs on my walk.
Stay in touch!
What was the best dish or snack you ate throughout the Easter festivities?
Is chili seasonally inappropriate or a year-round dish? As I said: there’s no convincing me elsewise but I’m still curious to hear you answers (:.
Does anybody actually bother transferring banana softserve to a bowl?