Lately ✿

The last smidge of summer was filled with bittersweet (mostly sweet – literally) moments.

Exhibit A: this dessert plate that featured chocolate banana “ice cream” à la Tom Daley, peanut butter tofu pie, and chocolate almond banana bread (on my Recipe page) with coconut yogurt and nut butter. Mmmmm.

Tofu haters – I promise you won’t taste the tofu. This is a super satisfying dessert that’ll be sure to cure any sweet-salty cravings. One of my all-time favourite recipes, and it’s a hit with guests, too!

Vegan Peanut Butter Cup Pie

Makes 8 slices

NOTE: requires chilling coconut milk overnight, requires 30 minutes out of freezer before serving

INGREDIENTS

Crust

  • 1.5 to 1.75 cups of crushed graham crackers (about 10-12 crackers)
  • 4.5 tbsp melted coconut oil, or more if needed

Pie

  • 12 oz silken tofu
  • 1/2 cup creamy salted natural peanut butter (125 g)
  • 1/4 cup maple syrup or honey
  • 1 14 oz can of full-fat coconut milk, chilled overnight so the liquid and cream separate (do not shake)
  • 1 tsp vanilla extract
  • salt, if needed

Topping

  • 1 cup semisweet chocolate chips (175 g)
  • 1/3 cup milk (almond, dairy, or coconut are fine)
  • roasted salted peanuts, chopped, if desired for decoration

INSTRUCTIONS

  1. Preheat oven to 375.
  2. Lightly oil glass pie pan.
  3. Process graham crackers until you achieve a fine meal. A little texture is okay. Add melted coconut oil and pulse to combine.
  4. Press the crust into the pan and push down to flatten.
  5. Bake 10 minutes, or until golden brown. Set aside.
  6. Add tofu, peanut butter, maple/honey to a blender. Blend until smooth. Scrape down sides as needed. Add more maple/honey for added sweetness, or more salt if the peanut butter is not salted enough.
  7. Scoop out the cream from the coconut milk can. Whip into whipped cream in a large, chilled mixing bowl. Add vanilla.
  8. Fold peanut butter-tofu mixture into whipped coconut cream.
  9. Pour filling over cooled crust. Freeze to chill. After one hour, prepare ganache.
  10. Add chocolate chips to a bowl. Heat milk to a simmer. Pour over chocolate chips. Do not touch for 5 minutes, to allow it to melt.
  11. Stir gently with spoon until a smooth ganache forms. If it doesn’t melt, heat it in microwave for 10 seconds until smooth.
  12. Spoon over top of pie. Spread evenly with knife. Work quickly. I drizzled mine on, then swirled with a knife.
  13. Top with peanuts, if desired. Cover with plastic wrap. Freeze to set.
  14. 20-30 minutes before serving, remove from freezer and serve.

The last bit of summer was filled with Mom’s incredible cooking. This is my favourite type of fried rice, which is made with dried and rehydrated scallops, green onions, egg white, and more. Shiitake mushroom chicken broth, too. Isn’t that a colourful salad on the side?

21458427_1902156516468303_1011417481_o

This was my last meal in Coquitlam, BC, so Mom made all my favourites! Tomato scrambled eggs with shrimp, red bean pancakes with sesame seeds, broccoli-carrot stir-fry with mushrooms and cloud ears, and leftover scallop fried rice.

Something similar, but this was on a totally different day: peri peri chicken, the same tomato scrambled eggs, stir-fried veggies (this time with chestnut) and plain rice.

21147120_1891453564205265_1349251312_o

I love Mom’s cooking so much. More of those red bean sesame pancakes, along with cauliflower and not-too-spicy mapo tofu for my pathetic spice-wimp taste buds.

This meal, actually, was followed by an MRI to screen my pituitary gland. Lying completely motionless inside the little pod (for ~50 minutes) was eerie and unsettling, yet strangely meditative. Except for the needle, it was a neat experience.

21390314_1901145569902731_819358844_o

Another day, Mom and I made spaghetti bolognese with fresh ground beef, mixed it with al dente shells, and layered/topped it with an entire log of mozzarella cheese.

Served with garlicky green beans, this dish was a massive hit in the Wei home! I credit that incredible fresh mozzarella.

This summer, I challenged myself to bake a whole bunch of things. Most of the “whole bunch of things” never got baked because of busyness laziness, but these flaky feta-chive scones did! I think you’ll like them as much as my family did.

Flaky, Buttery Feta Chive Biscuits

Makes approx. 12 small scones

Recipe inspired by Joy the Baker

INGREDIENTS

  • 3 cups all-purpose flour (360 g)
  • 1 tbsp sugar
  • 2.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp freshly-cracked black pepper
  • 3/4 cup (1.5 sticks) unsalted butter, cold, cut into cubes (170 g)
  • 1 egg
  • 3 tbsp very cold water
  • 3/4 cup cold sour cream, or cold plain yogurt
  • 1/3 cup chopped chives
  • 3/4 cup large crumbles of feta cheese
  • 1 beaten egg for egg wash, with a splash of milk if needed
  • coarse sea salt, cracked black pepper, and paprika for topping

INSTRUCTIONS

  1. Place rack in centre/upper third of oven.
  2. Preheat oven to 400 degrees.
  3. Line two baking sheets with parchment.
  4. Sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Use two knives/forks, or a pastry cutter to cut in the cold butter, until the mixture resembles coarse meal. Dough should have buttery pea-sized chunks throughout.
  5. In another bowl, lightly beat egg, sour cream, and water, with a fork.
  6. Add wet mixture into flour mixture all at once. Stir enough to make soft, shaggy dough. Use fork to scrape from bottom to top of dough.
  7. Add chives and feta.
  8. Dump mixture on a clean counter to knead dough together. Mixture should come together in 10-15 kneads.
  9. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds, using biscuit cutter. You can also roll the dough into a rectangular shape, and cut the biscuits into triangular shapes. Reshape and roll dough to create more biscuits with excess scraps. Place on prepared baking sheet. Brush with egg wash, and sprinkle with coarse sea salt, black pepper, and smoky paprika.
  10. Bake for 15 minutes. Serve warm. Biscuits are best eaten on the day they are made, but will last up to two days.

We froze some of them!

These prune blondies were also whipped up. My mom enjoyed them, and I really liked the chewy texture that reminded me of glutinous rice.

Prune Blondies

Makes 12 blondies

INGREDIENTS

  • 1/2 cup pitted prunes, softened in 2 tbsp boiling water
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 3/4 cup light brown sugar (150 g)
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1 tbsp mixed nuts, toasted/chopped

INSTRUCTIONS

  1. Preheat oven to 350. Line 8×8 pan with parchment paper.
  2. In blender, combine prunes and water. Process until smooth. Add brown sugar, oil, egg, honey, and vanilla. Set aside.
  3. Sift flour, baking soda, salt, and cinnamon.
  4. Add wet ingredients to dry. Fold with a spatula until just combined, then pour batter into prepared pan. Top with nuts.
  5. Bake for 25 minutes, then cool in the pan on a wire rack before cutting/serving.

I also made a large list of books that I can’t wait to get my hands on (some of them, for the second time). Have you read any of them?

Books to Read

  • Boo
  • The Female of the Species
  • Unnatural Deeds
  • With Malice
  • And the Trees Crept In
  • A Mother’s Reckoning
  • What Happened to Ivy
  • Red Rain
  • Burning
  • The Cellar
  • Confessions About Colton
  • Run
  • The Letter
  • Her Fearful Symmetry
  • The Hour I First Believed
  • The Little Friend
  • My Name is Memory
  • Mystic River
  • She’s Come Undone *
  • We Were the Mulvaneys
  • White Oleander *
  • The Shipping News
  • Change of Heart
  • Fried Green Tomatoes at the Whistle Stop Cafe
  • The Book of Ruth
  • Mystic River
  • Black and Blue
  • Everything I Never Told You
  • Visitation Street
  • The Vanishing Season
  • Elsewhere
  • The Afterlife (cool)
  • Shine
  • Before I Die
  • Where I Want to Be (cool)
  • Falling Into Place (cool)
  • The Age of Miracles
  • The Virgin Suicides
  • The Giver
  • A Heartbreaking Work of Staggering Genius
  • Eat When You Feel Sad
  • To the Lighthouse
  • 300 Million
  • 1 Dead in Attic
  • An Invisible Sign of my Own

Seline, my sister, also wrote a special poem inspired by the stunning rocky hills on Salt Spring Island. She actually has her own poetry blog, which, by the way, looks a lot prettier than my unplanned collages of unfiltered (i.e. ugly) iPhone photos.

Rocks

The rocky path

Illuminated by a simple

Ray of sun

No one beside

In front

or

Behind

As I glide down the hill,

wood chips sticking in my shoes.

I trot

down

the trail.

I jump

Left

to

Right,

Hopping from one rock,

to another.

Finally reaching my destination

on top of

the rock

for all to see.

And that’s it, everyone! Have a glorious rest of the week.

Unchronological Order

Good morning, everyone! I hope you are all having the loveliest of mornings. This was a meal of garlicky cheddar broiled pita, scrambled tofu with peas, and sautéed zucchini with mushrooms and peppers. Eaten about a month ago, and I’m just posting this now because I’m terribly disorganized.

These treats are from Vincenzo’s (specialty European grocery store in Waterloo), and I can’t wait for my family to try them. I also bought these and took these pics back in May (whaaaat?) and I’m not sure why I’m just sharing them now.

  • caramel milk chocolate
  • Scottish all-butter shortbread
  • white chocolate cranberry shortbread
  • tiramisu cream milk chocolate
  • 99% dark chocolate for my very health-conscious grandfather
  • French pure butter cookies
  • 3 bags of Italian black truffle chips

During a FaceTime session between my mom and I, she decided it would be a good idea to DRAW a picture of me – this is what I got. :O

Another day, my friends and I went to Menchies for frozen yogurt to celebrate after our Physiology final exam.

My Menchies cup was loaded with:

  • taro frozen yogurt
  • Nutella frozen yogurt
  • Oreo frozen yogurt
  • chocolate frozen yogurt
  • cinnamon toast crunch cereal <– my favourite cereal as a kid, next to Corn Puffs and Reese’s. Multigrain Cheerios and Lucky Charms (only the charms, though, let’s be real) were so good, too. Man, I could write a whole post about different cereals. What was your favourite?
  • peanut butter crackle
  • chocolate crackle
  • cheesecake chunks
  • brownie chunks
  • Nanaimo bar
  • yogurt-covered pretzel
  • peanut butter sauce
  • peanut butter cookie dough <– I need more of this in my life
  • Oreo pieces

And 12 hours before the Menchies, we were studying on campus. I am going to miss Athena and Jasmine so much. 😦

Recently, I’ve been living off of Minimalist Baker recipes. I adapted her chocolate breakfast quinoa bowl and have been loving this breakfast with a banana + lots of peanut butter in the morning. It’s so easy to make, and is wonderful meal prep for the days that you feel like having a variation from oatmeal.

I made two batches over the last 1.5 weeks, and will buy another can of coconut milk later today so I can make another 4 servings!

Rich Chocolate Breakfast Quinoa

Serves 4

INGREDIENTS

  • 1 cup uncooked white quinoa
  • 1 can of coconut milk + enough water to make 2 cups total
  • sea salt
  • 3 heaping tbsp unsweetened cocoa powder
  • 2 tbsp maple syrup
  • ½ tsp pure vanilla extract

INSTRUCTIONS

  1. Rinse quinoa well. Drain.
  2. Heat saucepan over medium heat. Add rinsed, drained quinoa. Toast for 3 minutes while stirring rapidly to dry up water.
  3. Add coconut milk and water mixture, a pinch of salt, and stir. Boil over high heat. Reduce heat to low. Cook for 20-25 minutes, uncovered. Stir occasionally. If it stops simmering, increase heat to medium-low. It should be slightly simmering.
  4. When the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
  5. Adjust flavours if needed, adding more water if you prefer a thinner texture.
  6. Eat! Don’t forget to top with chocolate, berries, more milk, or sliced banana. Nut butter is a must for me.
  7. Leftovers keep in the fridge, covered, for 2-3 days.

This morning, I realized that my milk was due to expire soon so I quickly whipped up a giant mug of hot chocolate. This mug was warm, sweet, but not too sweet, comforting, and absolutely delicious despite the hot and sunny weather. I enjoyed it with a chocolate almond croissant that I froze a few months ago. Thank you, past Cindy.

Easiest Hot Chocolate

INGREDIENTS

    • 2 tablespoons unsweetened cocoa powder
    • 1 tbsp honey
    • Pinch of salt
    • 1 cup milk
    • 1/4 teaspoon vanilla extract

PREPARATION

    • Whisk together the cocoa, maple, salt, and about 2 tablespoons milk in a small saucepan over medium-low heat until cocoa and honey are dissolved. Whisk in the rest of the milk and heat it over medium heat, whisking occasionally, until it is hot. Stir in the vanilla and serve.
    • If you like it frothy, blend it in the blender or use a milk frother.

Cocoa powder, guys. Apparently every recipe I made this week involves that good stuff. Since I didn’t have any coconut oil, I resorted to this recipe which is entirely free of added fats. The verdict? Not my favourite. I thought it had an odd bread-y texture, which was off-putting for brownies. I wouldn’t make this again. 😦

Fat-Free Vegan Brownies

Ingredients

  • 3/4 cup flour (I used spelt)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup cocoa powder
  • 2/3 cup maple syrup
  • 1 tbsp water
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together

Instructions

  1. Preheat oven to 350. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, flaxmeal mixture, and vanilla extract. Whisk until well mixed.
  3. Add the flour-cocoa mixture to this in 3 batches, mixing after each addition using a ladle or spatula. The batter will be thick.
  4. Prepare an 8 X 8-inch baking pan by lining it with parchment. Leave an overhang on each side of the pan so you can easily lift the brownies. Pour the batter in and spread evenly.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool thoroughly. Lift out the brownies using the foil overhang as handles, and cut into squares. Enjoy!

And that’s it for today! I hope y’all have the best rest of the week, and I cannot wait to share some exciting stuff with you. Seriously exciting.

Stay on your toes!

IMG_9348.PNG

Finals ➳ Furniture ➳ Fries ➳ French

I hope everyone is having a wonderful week so far. The last week or so was quite hectic – last Friday was the last day of my final exams. We wrote the exam in the physical activities complex, which is currently being demolished to make way for a brand-new athletic facility.

DGTaC4EV0AI11-7.jpg-large

After the exams, I started taking photos of furniture to sell. The hardest part was clearing all of my things from the drawers and figuring out whether I wanted to sell, store, or take them home.

I also had to remove some of my beloved photographs and collages from the wall, unfortunately tearing out some paint. At least now I will have a souvenir to take home? I guess this is why I paid deposit. 😦

Things were packed, sold, and stored.

I also had to take these lovely cards from the wall and take pictures of them before I threw them away. I love these cards and wish I could keep them forever.

The room was a disaster once the furniture was moved out of the way. Look at all of the dust and hair! It was highly satisfying to sweep it all up with my dollar store Swiffer. Many trips to the dumpster were also made.

On Friday, all of my furniture was cleaned and a very kind man, his wife, and his brother-in-law came to take the furniture away. They are furnishing an unfurnished house in Waterloo and actually needed all the furniture. Moving was so much easier with some extra hands. Fourth floor, no stairs – no problem!

From left to right:

  1. New high score? Seline would not be proud. Her current score is over 1200!
  2. I posted on Twitter about my moving sale items, which were cross-posted initially on Kijiji. Princess Cafe responded to my tweet. I am going to miss them, too 😥
  3. Can you believe the small dots in this picture are all grey? This one still shakes me. Seeing is believing… until it’s not.
  4. Theatre Arcturus was founded by my new aerial coach, Lindsay. She retweeted me! That made my day.

I saw a hilarious series of finger twisting tricks online and wanted to give it a try. I could only do this easy one, but some of the others were mind-blowing. It would be neat to have double-jointed fingers and be able to freak everyone out.

IMG_9616

So, with all my furniture moved out, including my nice mattress, I’m left with five nights and a whole lot of floor. The first night was pretty uncomfortable and I woke up a few times throughout the night, but last night I felt alright. It was mostly my tailbone that didn’t like being pressed into the ground.

Lunch yesterday was lovely. Went to Timeless Cafe and Bakery with four friends: Christina, Victor, Daniel, and Danielle. I had the open-faced trout melt with parmesan and artichoke soup. Both were amazing, especially the creamy heap of trout salad and sharp cheddar on homemade seed bread. For dessert, we savoured some brown butter cherry loaf, raspberry and white chocolate scone, coconut and chocolate macaron, and a great salted hazelnut chocolate brownie.

Breakfast this morning was scrumptious. I made banana bread a while ago, using Greek yogurt and no honey/maple syrup because I ran out. The bread was a little dry, and not very sweet, so I Frenched it up with 1/2 mashed banana and a whisked egg, then fried it up in butter before topping it all with coconut chips, granola, chopped prunes, peanut butter, and blobs of yogurt. This is my new favourite breakfast!

My walk to a cafe was was wonderful this morning. I’m writing this now in the comfort of Balzac’s, which smells like roasted coffee beans and fresh muffins. I just had the best London Fog tea latte 🙂

This breakfast was so good that I actually had it two days in a row! Have you ever made French toast out of an “untraditional” loaf – like zucchini bread or carrot cake?

Dinner last night had all my favourites. Broccoli and peas sautéed with couscous, sweet potato fries (cayenne, cumin, and cinnamon + S/P make the best seasoning) and garlic aioli, plus garlic-butter salmon.

I could eat this every day! In fact, I will make it again for dinner tonight 🙂

A few days ago, scrambled tofu made an appearance with zucchini, peas, and mushrooms. The poached egg on top turned out very well – I boiled water, turned it down to a simmer, then carefully cracked an egg into swirling water. Then, I removed the pot from the heat, covered it for exactly 4 minutes, and voila, runny poached eggs. Also, that isn’t some plain ‘ol pita – it’s fried up with cheddar inside to make a pseudo grilled cheese!

That’s it for today, and I better get studying. My French final exam is on Tuesday evening and there is a lot of culture and vocabulary that I’ve yet to look at.

Have a wonderful rest of the week!

Top 24 Favourite Recipes on The Flying Foodie

I’ve been wanting to do a post like this for a while!

I scoured my Recipes page and browsed through so many old posts to compile this listicle (you know, list + article).

Most of my favourite recipes are easy to make, require minimal ingredients, and are super flavourful and filling.

What do you think? They are in no particular order. 🙂

Personal Favourite Recipes My Blog

  1. Chocolate Banana Almond Flour Cake: rich, banana-y, with a great texture, it’s easy to see why this is one of my all-time favourites.
  2. Chickpea Blondies: I make this all the time, swapping peanut butter for almond or cashew, and the honey for maple. It always, always, turns out wonderfully.
  3. Vegan Banana Bread Buckwheat Bake: like a cake made a baby with a muffin, this breakfast cake reminds me of a modern baked oatmeal.
  4. African Peanut Stew: this recipe is why I love cumin.
  5. Peanut Butter Cookie Baked Oats: do I need to explain?
  6. Almond Flour Berry Cake: I make this all the time, changing up the fruit to match what’s in season. I’ve done it with blueberries (frozen), and even peaches and blackberries. Most of the time, I double or even triple the recipe!
  7. Baked Banana Oatmeal: it’s a classic. I often always pair this with Greek yogurt and nut butter.
  8. Paleo Coconut Flour Cake: I had a deep, dark hatred for coconut flour… until I attempted this recipe. Sweet, rich with coconut flavour, and with a spongy texture, this recipe is coconut flour perfection.
  9. Loaded Mexican Sweet Potatoes: believe me when I say that this recipe is so good, you might not even need the cheese! I’m a huge cheese lover, so that says something…
  10. 100-Calorie Chocolate Banana Cake Squares: YES. This one is in the Top 3 for sure. You would never guess that it’s made completely oil-free by swapping the butter for applesauce, and with a rich, deep chocolatey flavour, this satisfies all my dessert cravings with minimal oil and sugar. I buy extra bananas to make this. Heck, my roommates “preserve” their bananas so these cake squares can be made.
  11. Sweet Potato Tofu Hash: I am not a savoury breakfast person, but if I had to choose, this would 100% be the one.
  12. Black Bean Brownies: try it.
  13. Maple-Soy Salmon: I make this at least twice a month.
  14. Homemade Cinnamon Vanilla Almond Milk: okay, so I’ve only made this once. But it was so tasty that I don’t think I ever want to buy store-bought almond milk again.
  15. Sweet Potato Spice Muffins: I made a whole batch of these to bring to Toronto when I moved here a couple months ago. They vanished in less than a week.
  16. Spicy Butter Salmon: when my salmon isn’t marinated in maple syrup and soy sauce, this is the one. It pairs beautifully with any grain or veggie.
  17. The Best Banana Muffins: from raisins to pistachios to chocolate chips, my mom and I have done it all. It always turns out well, and is incredibly popular with friends and family.
  18. Chocolate Peanut Butter Banana Snack Bread: this recipe does require more ingredients than most, but it’s chewy, oat-y, and flavoured with just the right amount of peanut butter and cocoa powder. I love it for a quick pick-me-up snack in between during classes.
  19. Spicy Spinach Coconut Noodles: noodle lovers, this one is for you! Just save me a plate.
  20. Healthy “Costco” Blueberry Muffins: so close to the real thing, minus the diglycerides, sulphites, and all that…. whatever it is.
  21. Decadent 2-Minute Microwave Chocolate Mug Cake for One: last summer, my roommates and I made this recipe every night. The same recipe for weeks. It’s THAT good. I like mine with peanut butter… but then again, is there anything I won’t add nut butter to?
  22. Creamy Vegetable Quinoa Casserole: this is made on a weekly rotation. It’s the best meal prep!
  23. Peanut Sauce: from drizzling on tofu to a dip for fresh summer rolls, this recipe is versatile and balances all the right flavours of spice, sourness, and sweetness. I always find myself licking plates and bowls when peanut sauce is involved.
  24. Quinoa and Almond Flour Carrot Cake: this cake is truly amazing. It uses nutritious quinoa flour and a good dose of almond flour for a carrot cake with excellent flavour and health benefits. It’s one of my #1 favourite toppers for yogurt or oatmeal!

I love revisiting old posts and thinking about how my recipe preferences change over time, though the old favourites stay the same.

What are the top recipes on your blog?

So. Many. Baked. Goods.

Good morning!

I organized an Open House at the Toronto Health Centre, where we received tons of food donations, including:

  • 12 cupcakes and 12 cookies from Almond Butterfly
  • 6 loaf cakes from Harbord Bakery
  • 36 cookies from Phipps Bakery
  • 30 scones from St. John’s Bakery
  • 36 cookies from St. John’s Bakery
  • 200 cheese tarts from Fugo Desserts
  • 3 hours of tea samples from David’s Tea
  • 100 cups of coffee from Druxy’s Deli

The turnout was fantastic, and we now have many new patients and 42 new contacts.

These oat pancakes turned out beautifully. These were made in-the-moment, where I added a pinch of this and a little of that. I don’t exactly have a recipe, but I will share one soon. Looking forward to trying this recipe with chocolate chips and frozen raspberries.

Spinach scrambled eggs with cheese eventually became scrambled tofu! Recipe was shared in my last post.

A couple of lovely places in the downtown Toronto area.

These enchiladas were made and devoured. Black beans, corn, sweet peppers and cheese with creamy corn tortillas and a green chili verde sauce tasted awesome with mild tomato salsa and some salt-and-peppered avocado.

Simple toast with nut butter and banana, and the much-needed morning yogurt!

I watched CIRKOPOLIS on Saturday! 😀

Cirkopolis was unbelievable. I had very high expectations since I’ve seen Cirque du Soleil a couple of times, but Cirkopolis was FUNNY, “intimate” (only 12 performers in the troupe!), inspiring, beautifully-designed with a great use of colour, and thoroughly entertaining. The show got better and better, and the pole act was favourite. It’s 85 minutes with no intermission: 7:30 to 8:55. I had expected it to be dance-y and theatrical, but it was very circus-like. There was even a pretty unique aerial apparatus that I can only describe as an “aerial drying rack”. I loved the show 100% and I wish you could all see it.

That’s it for this morning – heading to work soon. Have the best rest of the week!

My Favourite Tofu Hash, Zucchini Bread, and Overnight Carrot Cake Oats

Sweet.

Spicy.

Savoury.

Salty.

Basically, you guys need to make this ASAP.

Sweet Potato Tofu Hash

Serves 2

Ingredients:

  • large COOKED sweet potato or butternut squash, diced
  • 8 oz firm tofu
  • 5 sliced mushrooms
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp salt
  • 1/2 cooked sweet onion or scallions
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp fine black pepper

Directions:

  1. Turn your stove on med-high. Place your olive oil into a soup pan and wait until it starts to steam and sizzle.
  2. Add your mushrooms and onions. Saute for a few minutes, until mushrooms have shrunken in size.
  3. Add tofu to the pan. Use a spatula to break the tofu block into ‘hash’ while it’s sauteing in the pan.
  4. Add the salt, pepper, cumin and paprika.
  5. Saute tofu and veggies for about 3-5 minutes. You want all the seasonings and spices to penetrate the hashed tofu scramble.
  6. Midway through your tofu saute, add in half the maple syrup. Keep hashing and sauteing. The edges of the tofu should start to firm up.
  7. Add sweet potato to your hash on the stove. Also add your last half of the maple syrup. Do a gentle fold of the ingredients. Keep the heat at low-medium and allow the hash to cook for about 2 minutes. Serve and enjoy.

Came to the realization that if I lived in ancient Greece, I could be an acrobat model for one of their vases! Important realizations, you know?

hydria_acrobat_bm_vasef232

I also made these and froze a bunch. They are an incredible snack! In fact, I want one right now.

Low-fat Zucchini Squares

Ingredients:
  • 3 cups flour: I used a mixture of spelt flour and whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 2 containers of applesauce (about 1/2 to 2/3 cup)
  • 1/3 cup coconut oil
  • 1 cup light brown sugar
  • 1 tbsp vanilla extract
  • 2 cups grated zucchini (do not drain)
  • OPTIONAL: 1 cup chopped walnuts or pecans
  • OPTIONAL: 1 cup semisweet chocolate chips
Directions:
Mix wet ingredients. Add brown sugar, then dry ingredients. Add flour at the end. Do not overmix, and carefully fold in nuts or chocolate chips. Bake in an 8×8 pan for 30 mins at 350 degrees, or until done! Enjoy.

I had a carrot to make black bean burgers, but the burgers never happened. Instead, this DID happen, and it was heavenly.

Carrot Cake Oatmeal

Ingredients:

  • 1/2 cup rolled oats
  • 1/2 carrot, shredded finely
  • 2 scoops of Greek yogurt
  • 3/4 cup almond milk OR coconut milk, or more/less depending on how thick you like your oatmeal
  • 1 tbsp maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp cinnamon
  • pinch nutmeg
  • pinch salt
  • 1 tsp chia seeds
  • 1 tsp ground flax seeds
  • Optional-but-recommended topping: toasted walnuts, pecans, or granola for crunch
  • Optional-but-recommended topping: raisins for chewiness
  • Optional-but-recommended topping: unsweetened shredded coconut for flakiness
  • Optional-but-recommended topping: almond butter, peanut butter, or cashew butter for rich creaminess

Directions:

  1. Mix all ingredients and store in fridge overnight, or for around 4 hours.
  2. Enjoy cold, room temperature, or heated up with desired toppings.

Rain is icky. But hey, at least it’s not -30 degrees. And it’s a good excuse to wear my rain boots. 🙂 With sweatpants.

Seline’s room is so beautiful! She made all of these out of straws, spray paint, necklace chains, and fake plants.

I miss Montreal! My roommate was planning to go to Montreal, so I was digging around my blog to search for some of the best places to visit. It was fun to look back on all the fun memories and great food I had while living in Quebec two summers ago. Some memorable places I’ve been in Montreal were…

  1. Olive and Gourmando: MY #1 FAVE. Think fancy-ish Princess Cafe with a vintage European twist. I went 3 times.
  2. Maison Christian Faure: pastry school with lots of amazing and modern baked goodies
  3. Cafe Vasco da Gama – fig and duck sandwich
  4. Jean Talon Marché (Market) – great crepes, fresh produce
  5. Creperie Chez Suzette
  6. La Banquise
  7. Cafe Muru
  8. Presse Cafe is the Montreal version of Tims/Starbucks – they have the best carrot cake I’ve ever eaten

Halloween was a while back, but I wish I had made some of these! How cute are they?!

Bye for now! Two midterms in the next five days, and lots of labs to write. Have an awesome rest of the week!