My 7 year old designed a cake, so we made it (mostly her, with a bit of help).
Here's the recipe. It's not anything outstanding, but is easy to make and pretty foolproof.
Recap: My parents are going on vacation, so my mom decided to drop all of her produce off at my house (so it doesn't get wasted). Alot of it is on its last legs, so I am using it up as efficiently as I can, with whatever else I have at home.
What better to do with excess vegetables than make salad? I used the romain, green onion, a carrot, cucumber, peppers (roasted), and radishes (pickled). I added my own cabbage, apple, dried cranberries, and sunflower seeds. Dressed with a balsamic Dijon dressing, and topped with cashew parm. It was decent, ate with the soup from part 1.
Not much left to use up now...
I mostly used this recipe: https://sarahsvegankitchen.com/recipes/fluffy-dinner-rolls/#recipe
But I used sourdough discard mixed with a bit of soy milk in place if the tangzhong. Yes, I know they are very much not the same thing, nor do they serve the same purpose. But it worked out great. The dough was very easy to work with, and the buns are fantastic.
I'm planning to make some sourdough cinnamon rolls, and really want to put cream cheese frosting on top. I haven't really experimented with vegan cream cheese (especially not for sweet applications), so am coming to you all for advice. I'm in Canada, bonus points if it's easy to find.
Have a picture of my sourdough milk bread buns for tax. I will do a proper post if they bake up well tomorrow.
My hamstrings are SO tight. I know that static stretching isn't a good idea, and strengthening will help long term, but what can I do for relief NOW? They are so tight it hurts, and can limited my mobility. I'm wondering if foam rolling is OK. I think that's safe, right? Open to any other suggestions.
Not really a question, more so an observation, but I'm always open to feedback.
I recently got a walking pad, because I know I need to be more active (tried a stepper first, it was a bad move, don't be like me). Anyways, I've been doing 30 minutes a day at a pretty casual pace. The first week or so I definitely had some mildly angry joints, my hips in particular. Nothing too bad though, and it seems to have resolved. But walking on the walking pad really feels like it's pointed out how wobbly my joints are. It's a very solid walking pad, plenty of space to accomodate my normal stride, but I can feel myself kind of tipping and being unstable in my joints in a way I don't feel when just walking on the ground. It got me thinking, people have always complained that I don't walk straight. I guess I kind of drift from side to side, especially in no one is walking beside me. I am now thinking this was probably just my body moving with the instability, if thst makes sense. But because I cannot do that on the treadmill, I am noticing the sensation in my joints.
Thoughts?
Maybe I am showing my age, but I'm a Facebook user. I have tried finding FB groups where people share and talk about food they make, but everything is either just super polished blog posts, or specific to a specific influencer. I just want to chat about and share food in a chill way.
Bacon is shredded smoked tofu, marinated in soy sauce, maple syrup, and paprika. Then baked until dried and caramelized.
I feel like this was a big exercise in trusting the process.
Layers of lasagna noodles, mashed potatoes with sautéed onions (and pureed cauliflower), sautéed bell peppers, and cheeze sauce (butternut squash and silken tofu based). Topped with sourdough bread crumbs, cashew parm, and tofu bacon bits. Served with green onion and earth balance sour cream, and borscht.
(I grew up eating sautéed peppers with perogi, apparently it's weird, but that's why I included them).
Went more tex mex this time. As you can see, I'm a fan of toppings (salsa, lettuce, tomatoes, tortilla stripe, lime tofu cream).
I used salsa blended with some tofu and water as my liquid, a combo of quinoa and orzo again (though rice would make sense), black beans, and the veggies shown (riced cauliflower, grated zucchini, corn, bell peppers, and onion).
3.5 cups liquid, 1.5 cups small pasta or grain, 4+ cups veg. Mix together and bake covered about an hour (mixing occasional early on), then 10 minutes uncovered.
Made the plantyou creamy eggplant pasta. It's honestly only ok. But the ceasar salad I made to go with it is excellent. Bonus picture of the "bacon" (shredded smoked tofu, marinated in soy sauce, maple syrup, and paprika. Bake until dry and caramelized, stirring occasionally).
In the last couple of years my shoulders have started becoming problematic. I've had life long lower body joint issues, but this shoulder issue is pretty new. They kind of hang loose often, when my arms are at rest and unsupported. It was annoying but fine until recently where discomfort has started crossing into pain. It isn't severe, but it becoming more frequent.
I am doing strength training, specially targeting my shoulders. I know that's the answer, but it doesn't really help right now. If I can't rest my elbow on something, I am having to constantly hold tension/slightly shrug my shoulders. I cannot use KT tape. I don't really know if there's anything that can be done, it's not like I can have both arms in a sling (and I am sure long term that could be worse), but I am asking just in case someone has some advice.
Recipe included in the pics. A friend asked for it, so thought I might as well share here too. Corn bread is Nora Cooks (with half the sugar).
The last picture shows the same food with a better bowl and lighting.
Has anyone tried the pocket pt program from empowered movement? I have seen some of her content and it looks good. I need guidance, but cannot access a knowledgeable pt irl
Yellow squash, navy beans, corn, spinach, roasted peppers 👌
https://bakedbyclo.com/vegan-pavlova/#wprm-recipe-container-3539
I made 6 small vs 1 large, and didn't bother piping it out to be pretty. Came together pretty easily (minus the melted coco whip).
I added 1/4 of olive oil and about half a tbsp of sugar to my standard sourdough (3/4 cups water, 2 cups flour, and starter). It needed a little extra flour, maybe half a cup. I incorporated some dry herbs, sunflower seeds, and hemp hearts.
My method stayed the same, but I attempted to braid it during shaping.
Baked for about 35 minutes at 400ºF.
*First time braiding, and first time trying to enrich my sourdough. I'd say it turned out pretty well.
Sticky rice/riced cauliflower blend topped with carrot, corn, edamame, cabbage, mashed avocado, crispy onions, "crab" salad (shredded smoked tofu mixed with Sriracha and tofu kewpie mayo), and a soy sauce based sauce.
Should have roasted seaweed, but I realized too late I was out.
I'm going to try my best to explain this, but does anyone else get the strong urge to crack your back specifically on the spine, right above the bra band and between the shoulder blades. All I want to do is lay on my stomach and have someone push down HARD. (I DON'T do that, it's just the sensation ).
it's really uncomfortable, borderline painful, and happens pretty often. It's triggered when I try to improve my posture, but sometimes independently of that. I don't know if it's a rib or vertebrae out of place, or what. I hate it, it feels out of place with everything breath. is there anything I can safely do to relieve that area?
3.5 cups liquid, 1.5 cups small pasta (or quinoa, rice, etc), 1 can of rinsed beans or lentils, 4+ cups of veg, seasonings of choice. Mix and bake at 375º for an hour covered (stir occasionally), then 10 minutes uncovered with topping of choice.
This one is topped with violife feta, ate it with fresh tomatoes and tzatziki.