We’re trying very hard to start making real, whole foods again. Like I said, our work schedules make this near impossible most days of the week, but I’m once again determined to stop eating the crap food!
Last night Sean made a version of our Cali Style Quinoa (sorta like fried rice, but with quinoa instead). So good! We have a bunch of quinoa left over, so I’m thinking I might make some quinoa patties tomorrow to take for lunches for the rest of the week.
For a “treat” we tried to mash together our vegan brownie recipe with our cupcake brownie recipe… and it turned disastrous. We don’t have the option of making plain brownies anymore because we don’t have a brownie pan. So instead we use our cupcake pan and make “brownie cupcakes,” which is actually nice because you get just 1 serving, and don’t have to cut them up.
Unfortunately, the vegan brownies just haven’t been turning out so well lately, and I think I finally figured out why! When we first made them, we made them with white flour because that was what we had lying around. When we ran out, we bought whole wheat flour instead. Now the brownies are grainy, not sweet enough (like… really gross), and deflate in the oven. I think we might have to try some other type of flour because, while I don’t particularly want to go back to plain old white “refined” flour, this stuff just isn’t good for brownies… Here’s a picture of the disaster. (It also didn’t help that I overfilled the cups a little bit >.>)
Tonight we’re having salad with corn and (you guessed it!) quinoa. Quinoa is a great source of protein for vegetarians and vegans, and is also gluten free! The texture is a little different than rice, but add a bit of soy sauce and it tastes just the same. It is actually our favorite discovery when we tried that whole “Vegan/Vegetarian Challenge” a while back, and one that we’ve kept in our diet since then!
What whole foods have you been eating lately?