Well, it’s been a while since we had a Three Ingredient Thursday around these parts, but I have a really good one for you all! I whipped this lovely recipe together not too long ago when I was told on about 30 minutes notice that my mother-in-law was coming to dinner. My MIL is a delightful person, and I probably could’ve gotten away with frozen pizza, but for some weird reason (likely cultural programming/the patriarchy/etc.) I always feel the need to step my game up when she’s joining us for a meal, so I wanted to do something nice, but also simple (because 30 minutes notice). After some quick Googling plus some creativity, I came up with this little beauty, which was such a big hit that I’ve made it once more at my husband’s request since then.
Tag: eatthis!
Three Ingredient Thursday: Fudge!!!!!!!!
Confession: When I first went vegan, in my heart, there was always an “except” next to it – I was “vegan (except for sometimes I will eat fudge).” Fudge was the only thing I wasn’t sure I could give up forever, you know? Everything else, well, I either didn’t care that much about never eating it again (so long bacon, you were fun until I saw that movie about how pigs are treated!), or there are some really excellent vegan substitutes on the market that made it a non-issue (yes, that’s you, cheese). But – as someone who not only LOVES fudge but also is famous for her homemade fudge – I just didn’t see how a vegan fudge recipe could work. I mean, the central ingredient in all of my fudge recipes was CONDENSED MILK – how on Earth do you veganize that? Even if – IF! – a vegan substitute for condensed milk could be found, it couldn’t possibly make fudge as delicious as non-vegan fudge. Whatever I came up with would just be a sad, pale imitation that would make me mad, right? Right?
Wrong.
Three Ingredient Thursday: Amazing Breakfast Quinoa
Today’s Three Ingredient Thursday is all about breakfast.
Back when I was working in New York City, my office was very close to a fairly high-end market, where I’d often stop to grab breakfast on my way in. They usually offered this really delicious creamy oatmeal, which was basically my favorite thing ever. Then, one day, I went in, and in place of my beloved oatmeal, they were offering breakfast quinoa, which was something I’d never heard of before. I had really been looking forward to a hot breakfast, and there wasn’t anywhere else to get oatmeal, so I figured I might as well give the breakfast quinoa a try – and it was AH MAY ZING. Slightly thicker and yet less glue-y than the oatmeal, with a really hearty texture. It was also lightly sweet and just a little bit nutty, without being overpowering. So good. I ended up stopping in that little market almost every morning for the rest of the time that I worked there to see if they had breakfast quinoa, and when I stopped working at that job, it was something I really missed.
So, over this past weekend, I decided to see if I could recreate the amazing breakfast quinoa, and not only did I nail it, I did it in only three ingredients! Enjoy!
Inaugural Three Ingredient Thursday: Green Machine
One of the things that stopped me from attempting to go vegan was the fear that it would be too hard to do, that I’d have to spend hours in the kitchen cooking and wouldn’t be able to eat anything fun or tasty without a ton of work. Now that I’ve been living vegan for a bit, I’m happy to report that it’s not even a little bit true. To emphasize how easy vegan meals can be, I’m going to be running a regular weekly feature here at Suburban Vegan Road Warrior called “Three Ingredient Thursday,” where I’ll be sharing a recipe that can be made with only three ingredients (and that you’ll probably enjoy even if you’re not vegan!). This week’s recipe? I call it the “Green Machine.”
Wednesday Morning Quickie
Expect a more substantive post from me later in the day (on the trials of office birthday cake, a topic I’m sure any cube dweller has expended much mental energy on!), but in the meantime, a quick thought:
I always assumed being vegan would be hard because of the lack of available options to buy and eat when traveling or otherwise out and about, but this morning (faced with a day in the city for work without access to a refrigerator), my ingenuity kicked in, and I figured out how to feed myself without stress. So, what’s in my snack bag?
- Pre-baked baby sweet potatoes (can be – and will be! – eaten cold)
- Strawberries (morning snack – not sure they’d last ALL day)
- Raw almonds
- Pumpkin seeds
- Quinoa
- An apple
- Baby carrots
I’ll also likely purchase a plain green salad at some point, but it’s good to know I don’t have to worry about missing out on nutrition just because I’m away from a kitchen!
What are your go-to travel snacks?
Suburban_Vegan_Road_Warrior 