When at the ABC
Today, my parents and I went to the winter blowout sale at the ABC (Adventist Book Center). God is so good! I was able to purchase a hardbound copy of Steps to Christ for my dearest Felicie. I was so tickled by the perfect timing of it all!
While at the store, I made six new friends. It all started with one lady that saw the soy (chicken) curls in my shopping cart.
Afternoon appetizers: roti canai + tofu satay. Yum!
My dinner at Daytona’s Siam Thai: vegetarian spring rolls, rice, tofu pad woonsen and pumpkin custard. Yum!
This looks so healthy. Wish I could have some friends over to taste this when I make it.
Roasted Almond Pumpkin Seed Butter - Source
- 2 cups raw almonds
- 2 cups raw pepitas/pumpkin seeds
- 2 tsp garam masala or more to taste (an Indian spice mixture)
- dash of cayenne pepper for a little kick, optional
- 1/2 tsp agave syrup
- sea salt to taste
1. Preheat oven to 170F and line a baking sheet with parchment or a silicon baking mat. Spread the almonds out onto the prepared baking sheet and bake for 40 minutes, stirring once half way through.* Remove from oven and let cool.2. While almonds are baking, heat a dry large skillet over medium-high heat (no oil required). Add pepitas to pan and stir constantly with a wooden spoon or spatula until they are crackle, pop and are light brown on the edges (just a couple minutes). Be careful not to over toast or burn! Transfer to bowl of food processor and let them cool slightly.
3. Once almonds are mostly cool, add to the pepitas in the food processor. Turn on the processor, stopping every so often to scrape the sides, turn back on and repeat until you have a creamy almond-pepita butter (it took me about 9-10 minutes). Add salt and honey to taste and process again until well incorporated and
try not to eat it all with a spoonenjoy!
I found this recipe today, it also looks delicious and I want to try it! I’m a vegetarian and it’s hard sometimes to find cruelty-free egg rolls, so this is perfect. Here’s the recipe: http://www.simplerecipes.net/2011/03/avocado-eggrolls/
Spiced Lentil Soup - Source
- 1 cup leek, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 3/4 cup yam, diced
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup red lentils
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 2 bay leaves
- 6 cups vegetable stock
- salt and pepper, to taste
- Garnishes: coconut milk, chopped apples, toasted walnuts
- In a medium saucepan, heat the oil over medium heat until shimmering.
- Sweat the leek, celery, carrot and yam until translucent, about 5 minutes.
- Add garlic, lentils, spices, bay leaves and salt and pepper.
- Cook, stirring constantly, until fragrant, 1-2 minutes.
- Add vegetable stock, increase heat to medium high, and bring to a boil.
- Reduce heat and simmer, uncovered, for 20-25 minutes, or until vegetables are soft and the lentils are breaking apart.
- Remove from heat, remove bay leaves and use an immersion blender or blender to puree until smooth.
- Reheat gently, season with salt and pepper.
- Garnish with coconut milk, chopped apples and toasted walnuts.