As the weather is warming up I am starting to have a little more energy. I’m sure it is a combination of eating better, more light, and warmer weather as RA is often exacerbated by cold. Which means I’ve been getting a little more creative. So, in no particular order, a few things I’ve been cooking/doing lately.
My mom and I were supposed to go out to lunch on one of my days off last week but our schedules didn’t allow for us to go out like we thought, so I packed a picnic. I made a salad, cooked some vegan ravioli, and sliced some kiwis. Easy and wonderful, and pretty too!
T is allergic to potatoes, so french fries are out. Yesterday I was going through the fridge, freezers, and pantries trying to clean out and use things up and I found a rutabaga. So yes, I tried rutabaga fries. I peeled and sliced, then cut into fries. (And the peeling was actually pretty easy so it didn’t hurt my hands as much as potato peeling does.) I drizzled with olive oil and some pink salt and let them sit, then baked at 450. Now, I didn’t have but one rutabaga and they got a little overcooked. But we really liked them; Even T ate them! Next time I’ll be aiming for a little less charcoal briquetish, but there will be a next time!
Ok. This one isn’t pretty. I’m not a food photographer, just a normal person who makes food for the family. But I have to say, it was good! I based it on a recipe from Fat Free Vegan called Fettuccine No-Fredo. But I did tweak it a bit and actually left off some of her ingredients.
1 head organic cauliflower
4 cups water
1 organic veggie bouillon cube
1 generous tbsp. minced garlic
1 generous tbsp. Italian seasoning
Salt & Pepper
Chop the cauliflower into small pieces and put it in a pot. Drop the bouillon cube into the 4 cups of water (hot is better here) and mix. Pour over the cauliflower and add the spices. Boil for about 15 minutes or until soft. Put everything into a food processor and puree.
At this point I stuck it all in the fridge and left it over night. When I got home from work I took it out and put it in a pan on the stove, along with some leftover zucchini I had steamed with olive oil. When it was warm I poured it over top of some gluten free pasta (mine was a mix of corn and brown rice pasta, since I was cleaning out the pantry!). I added some salt and pepper to the top and it was really good. I’d like to explore it as a sauce in lasagna and maybe, just maybe, as a cold soup.