Lots of cooking here at Casa Mitchell, and rather than put them into individual posts, I thought I would catch up with a short update and some food porn.
Finally invested in a full size (4 quart) crockpot. My old one is from when I was a single graduate student, and is a bit small for a full meal. I use it mainly for when I cook beans. My first crockpot meal was a lovely Seitan and Vegetable Stew.
While my husband would argue that soup is not a meal, but an appetizer, this one kept his grumbling to a minimum. A simple minestrone-esque soup, with kidney beans, elbow noodles, tomatoes, yellow squash and zucchini. Served with dinner bread and a salad.
Hearty barley and TVP stuffed green peppers. Topped with a sprinkle of Daiya.
Kyri and I had lots of fun making a yellow cake with chocolate buttercream frosting for Daddy’s birthday. Kyri’s favorite part for sure was making (and sampling!) the frosting.
Cosmic Cashew Kale and Chickpeas from Fat Free Vegan. Her recipe features quinoa, but my pantry came up short in that department so I subbed in some pasta. A very tasty dish!
We’ve got plenty more things in the works here. Kyri loves to help in the kitchen, and I’ve got plenty of new recipes to try! I’ve recently tried the Artisan bread in Five Minutes A Day. So far we have prepped the basic boule, and it makes a great dinner bread. There are plenty of recipes to try though, so look forward to a more detailed post as Kyri and I explore the book.