It's been an extremely busy past few weeks, but today is FINALLY the last day of classes for the semester! I cannot even explain how excited that makes me..this semester had definitely been a long one, a good one..but really long! And it's so refreshing to know that it's almost over. :) Senior year..here I come! crazyness!
So aside from being busy with exams, papers, and presentations.. I have cooked a couple of things. And I'm making something this weekend for our sorority Senior Sendoff...so I'll make sure to post about that next week ;)
While I was home a few weeks ago I made the Vegetable Skillet from myvegancookbook.com
This site is just amazing, the recipes are all SO awesome!!
There it is alongside vegan mashed potatoes and cooked asparagus with garlic... scrumptious meal!
Bean & Vegetable Skillet:
1 medium onion, chopped
1 red bell pepper, chopped
1 clove garlic, minced
2 medium zucchinis cut into 1/4" medallions
1 medium eggplant, diced
14.5 oz can diced tomatoes, undrained (i used fire-roasted...soo good!)
14.5 oz can white beans, drained and rinsed
1 c water
1/4 tsp dried thyme
1/4 tsp red pepper flakes
1/8 tsp black pepper
i added about 1/4 tsp of cumin as well, just because I <3 cumin. :)
In a large skillet, cook the onions, peppers, zucchini, garlic, and eggplant with cooking spray for 10 minutes on medium heat, stirring often. Add water, tomatoes, thyme, red and black pepper, and cumin, cover and cook for 7 minutes. Uncover and add beans and cook for 5 more minutes on medium heat until zucchini is slightly crisp.
This recipe made a lot and made me realize how much I really do like eggplant! It was really good in this recipe.
Last week my mom came up for a study abroad meeting at school, so she was here for the weekend. I wanted to make something for her, not to mention I couldn't let the people from work down, I was bored of making cookies and brownies..so I decided on a healthier? dessert. I chose the Banana Chocolate Chip Muffins from joy of vegan baking, of course! This simply is my go-to for all my baking needs, the recipes all have come out perfect! And these muffins are no different.
The recipe definitely made more than 12 as well, or maybe I just had small muffins. Either way, there were plenty to give out and everyone loved them. I did add peanut butter to mine, of course, just because there really is no better combo than bananas and peanut butter... + chocolate chips..perfection!
Banana Chocolate Chip Muffins:
2 cups of flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/4 c canola oil
4 ripe bananas, mashed
1/4 c water
1 tsp vanilla extract
1 c semi-sweet chocolate chips
Preheat oven to 350 degrees. Lightly grease muffin tin, or use super cute cup cake papers like I did.. In a medium bowl, mix the flour, baking soda, and salt. In a large bowl, beat the sugar and the oil. Add the banana and the chocolate chips. Stir in the water and vanilla until incorporated. Add the flour mixture and stir until just mixed. Fill the muffin tins and bake about 30 minutes, until golden brown and a toothpick comes out clean.
Onto some London news - it's official that we're leaving on June 4th, arriving in London early on June 5th and staying until July 10th!! I'm SO super excited and hopefully we find a good place to rent while staying there. I've already looked at a ton of vegan restaurants in london..and wow! I was expecting it to be hard to find places there, but there are so many that I can't wait to try them!!
Hope everyone has a good weekend!! Only 2 exams until the semester is truly over! :)