I’m still playing that Florence + the Machine song – a lot 🙂
I was going to put “Shake it Up (Baby)” as a title, in relation to the inspired creativity that’s been going on in my house this week.
No longer am I the person that eats carrot porridge every day for breakfast. Oh no.
Take this for example:
Baked carrot porridge. I’m sure you’ll agree, it takes a genius to make such a tremendous and imaginative leap. Innit 🙂
For that, I just used my normal amounts of oats and water, stirred in finely grated carrot, mixed spice and some ground flaxseed and baked at 190C for about half an hour. And it was lovely; like eating a (flat) piece of carrot cake for breakfast.
I then tried this:
A breakfast bake, made from 45g buckwheat pancake mix (or I’m sure buckwheat flour would work) with 60g finely grated carrot, 2tbsp apple puree, 2tbsp milk, 1tsp flaxseed in 1tbsp warm water and 1/4 tsp each mixed spice and baking powder, mixed well and baked at 185C for 30 minutes. Topped with the usual maple syrup and blueberries, this was lovely; I haven’t had a bake like that for far too long. Again though, what an amazing mental leap 🙂
And yes, I did balance that blueberry back on top especially…. 🙂
Dinner last night was also a couple of adaptations.
I love a good cauliflower risotto; I always saute the grated cauliflower with mushrooms and tomato, then add spinach, pesto and cheese and it’s delicious. But I hadn’t had it plain for ages, till I saw Kelly had, which reminded me how good it is on its own.
So while my grated cauliflower was cooking in its vegetable stock, I made a lazy mushroom stroganoff (type thang) to go on top.
I took 150g mushrooms, sliced them and sauted them with a good sprinkle of garlic salt (love it!) in a saucepan till browned, then added a splash of stock to stop them sticking and let them simmer happily away.
When the cauliflower was ready, I stirred 1tbsp nutritional yeast and 1tsp cashew butter into it. In a separate bowl, I’d mixed 2tbsp plain soya yoghurt, 2tsp red pepper pesto and another 1tbsp nutritional yeast, which I stirred into the mushrooms, having drained off any remaining liquid… then poured the resulting creamy stroganoff-esque creation on to the cauliflower.
And all I can say is mmmmmmm 🙂
The cauliflower was so fluffy and the cashew butter made it rich and creamy and the mushroom sauce on top went perfectly – this is definitely one to remember… I’m submitting it to Ricki’s Wellness Weekend too, as it’s vegan, gluten-free and delicious!
Of course, I added the usual pile of steamed veg after the picture was taken – I hadn’t shaken it up, out or indeed anywhere else quite that much 🙂