I like my food thick. I've always chosen stew over soup, fruit smoothies over fruit juice, Greek yogurt over regular yogurt, and now blended saag over traditional saag. Woooow, back up. What's this about blended
saag?? Well, when I saw Rachel's Saag Tofu
, I decided to give it a shot. Of course, I changed up the ingredients some, but the real difference is the way the final product looks:
Aren't the mini pumpkins and gourds adorable?! My wonderful neighbor, Linda, grew them and gave them to me!
Doesn't really look like saag? Well, if you've been reading my blog for a bit, you're probably used to seeing such unique looking foods. As I like to say, who needs waffles when you can have waffle scrambles
?Saag with a Twist (aka Soggy Saag)Based on Rachel's Saag Tofu
:1 package fresh spinach
1/2 cup canned, diced tomatoes (or you could probably use fresh)
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder
1/2 teaspoon ground cumin
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 cup almond milk
1 tablespoon coconut butter1/3 cup canned chickpeas
Directions:Toss everything (except the chickpeas) in a small sauce pan and cook on medium-low heat until the spinach is wilted. Reduce heat to simmer and simmer for about 10 minutes. Transfer mixture to a blender and blend until smooth. Return the mixture to the pan, and stir in the chickpeas. Serve over cooked bulgar or another grain.
Side note: sorry about my mysterious disappearance. Life's been crazy! I had mid-terms, went to Aspen for the weekend with my mom, did trick-or-treat street at my school (which is this amazing event where we decorate the school and little kids come and we give candy out at classroom doors and have games for them.... whew! One needs a long breath to say that one!), and I just got back from an incredible behind-the-scenes aquarium visit with my BioScience club. Oh and I've been working on my earring business (which I don't think I've mentioned on here before, but I make earrings and sell them to raise money that I give to animal rescue foundations). Like I said, life's been busy, but I promise I haven't forgotten about my blog either! I re-did my "about" page, changing it mostly to pictures because pictures are way more fun than words. And I've also decided that I want to get back to posting more recipes! I have some ideas of what I what I want to make, and some recipes that I've already tried, but just haven't gotten to post yet.
Do you like foods thick or thin?
So here's how it went the night I made this:
Mom: "What are you making? It smells really good."
Me: "A pumpkin sauce for pasta."
Mom: "Is it for dinner tonight?"
Me: "Well, it's only one serving because I didn't know how it would turn out. But you can try some!"
*My grandma enters the room*
Grandma: "That smell wonderful! I think I'll stay and have dinner with you." (She and my dad were going to go for a drive.)
Me (to myself): Oh dear, I'm in trouble.
*My dad enters the room*
Dad: "Is that dinner?? That smells good."
Moral of story: If you make this, make sure you're alone.
Pumpkin Pasta SauceInspired by this lovely ladyIngredients:1 teaspoon butter or coconut oil2 cloves garlic, mincedHeaping 1/3 cup canned pumpkin1 tablespoon sherry (optional but highly recommended)
1/3 cup water1 oz goat cheeseHandful of spinach
Salt, to taste (I didn't actually add any, but I think in this case, it would have brought out the flavors any more)
1 cooked serving of pasta (I used whole wheat with flax)
Heat the butter in a non-stick skillet and saute the garlic. Just before the garlic begins to brown, add the pumpkin, sherry, and water. Stir until smooth and then add the goat cheese and continue stirring. Allow the mixture to heat through and bubble a little, and then add the spinach. Continue cooking until the spinach wilts. Serve over cooked pasta of choice.
What's your favorite way to use pumpkin?
Hola chicas! Hope everyone's having a great week! Sorry for no post over the weekend - I was buuuusy and spent my spare time with my grandma. She's visiting from Arkansas and so I want to spend as much time with her as possible. But I don't want to neglect ya'll either! So here we go! It's WIAW
(um, Saturday) time!! :P
Breakfast was most definitely something to remember!! I made Rachel's Pumpkin Pudding
So, so fabulous!!
There was no horse ride today. My buddy's been coughing :( I think it's only allergies, but I didn't want to take a chance of worsening the cough.
For a snack, I had my latest obsession: Concord Grapes!!! I know what you're thinking. No peanut butter filled pretzels?! Nope. I've decided to expand my horizon. (And I was out... ;)
Lunch: I mixed about 2/3 an avocado with a big spoonful of pesto and plopped it onto a toasted whole wheat english muffin. I ate this deliciousness along with carrots, cucumber, and raw snap peas.
A close up:
Snack: A shredded wheat cake with peanut butter and dark chocolate chips. I ended up drizzling the whole thing with So Delicious coconut milk. Definitely a tasty snack!
For dinner, my grandma and I went to our local Thai restaurant:
I ordered the Swimming Angel which was spinach topped with tofu and peanut sauce and came with a side of brown rice. Oh my, SO GOOD!!!!!
Upon arriving back home, I wanted coooookies!! Specifically, chocolate chip cookies. I turned to Katie, of course, and made her Chocolate Chip Cookies
and used brown rice flour.
Sorry Nestle, a new cookie has taken first place in the cookie poll.
And now a MAJOR shout-out to my dad as it's his birthday today!!!
I love you so much Daddy!!!
Happy WIAW everyone! <3