Dinner Time Fail

What’s Cooking: Berry Shortcake

I’ve been craving strawberry shortcake for a few weeks–every time I buy a carton of strawberry I promise myself that I will save enough to make it. But then I eat them all before I get around to it.

So for our date night, I improvised and used some mixed berries that I had in the freezer. The results were delicious. Derek even claimed it was “the best dessert ever”.

Shopping List

For the biscuits
*adapted from The Happy Herbivore cookbook
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 ripe banana
1/2 cup non-dairy milk

for the berry mix
1-2 cups frozen berries
1-2 tablespoons sugar

for the whipped cream
1 can full fat coconut milk
powdered sugar to taste

Be warned–the whipped cream needs to be refrigerated overnight and the berries can take several hours to thaw, so plan ahead.

To make the whipped cream, pour the coconut milk into a tupperware container (I left out the runny part because I wanted it thick) and leave in the fridge overnight or until it becomes very thick. Whip in some powdered sugar to taste. If you don’t have a big sweet tooth, you could leave it out all together.

For the berries, simply toss the frozen berries with some sugar and leave out until they are room temperature and juicy.

The biscuits are just as easy. Preheat the oven to 425. Mix the dry ingredients together. Then stir in the banana. This might take a little muscle if you’re doing it by hand. Stir until little balls form. Then mix in the non-dairy milk until combined. Plop by the spoonful onto a greased cookie sheet and bake for about 10 minutes.

When everything is ready, pile the berries and whipped cream on top of the biscuit and dig in. Enjoy!

Moving Pains

Derek started moving his belongings from New Hampshire into my apartment in Marlborough last week. We’ll be here together until mid-July when we move to Allston. I’m thrilled to have him around more often, but we sure are making a mess of my apartment while we consolidate our stuff. Right now there are two table/chair sets in my bedroom, piles of clothes obstructing one side of the bed, a console table in my kitchen and soon there will be a box spring leaning up against the wall in my living room. And it’s going to get worse as he finishes his move.

Here’s to hoping that we both still think living together is a good idea by the time we get to Allston.

Good Things

I’m having the best day at work today. For real, the BEST day. Wanna know why? Ok, I’ll tell you…

First, I’m getting an intern. I’ve been hoping/asking for an intern for months and now that dream is coming true. And we’re not wasting any time–he starts on Wednesday.

Second, the prospect kit I developed last winter won an industry award. To be specific, it won first place as the best promotional campaign in the print and packaging industry. I certainly didn’t work on it alone, but I was a key player. And it feels real good to win.

Finally (I saved the best news for last), I got a promotion! You can now proudly state that you know the Marketing & Communications Manager for iPROMOTEu. [happy dancing and high-five's to all]

BEST.DAY.EVER. I don’t know what I did to deserve so much good news all in one day. It’s quite overwhelming. But I am thankful and elated.

Now if only 5:30 would get here faster so I could celebrate properly.

Today

If you were to ask how my day went, this would be my reply:

9:30- meeting

11:00- meeting

1:00- meeting

2:00- meeting

3:00- meeting

3:30- conference call

4:30- conference call

6:00- doctor’s appointment

7:00- beer

Office life is kinda ridiculous sometimes. Hope you had a good one.

Love,

A

Two Things

You may have already seen my Facebook posts, but I wanted to take a moment to formally announce two exciting that I have to look forward this summer.

1. I’m booked for a WA visit over the first weekend in June. I’ll only be in town for 4 days so if you wanna hang out, you’ll probably need to come to me. Mostly, I’ll be there to celebrate my little sister’s high school graduation. She’s amazing and I’m so happy I’ll get to be there for her.

2. Derek and I are moving in together! And we’re moving much closer to Boston! There are so many reasons why I’m happy about this including the three vegan restaurants that are in our new neighborhood, the subway stop that will be a block away, the proximity to my office and, of course, the fact that D will be my roommate. The place is small, but so cute. Check out our new front door:

Inside photos to follow once we’re moved in and settled. Come visit us–we’d love to host you.

Miss you all,

A

What’s Cooking: Vegan Pudding Shots

I didn’t think this Easter tradition would survive when I shifted to a vegan diet. But, thanks to some google research and a few favorite vegan blogs, I was able to make it happen–just like old times, only better.

The process takes longer because you have to veganize the Irish cream and the cool whip, but the end result is so delicious. I suggest you try it right away.

I didn’t have any little shots glasses, so I went with a pudding cup instead. I considered it a double.

Shopping List

For the Irish Cream:
1 can of full fat coconut milk
1 can of light coconut milk
1/4 brown sugar
3/4 cup strong coffee
3/4 cup Jameson Irish whiskey
pinch of salt

For the cool whip:
1 can of full fat coconut milk
1/4 cup of powdered sugar

For the pudding:
1 small package of instant chocolate pudding
3/4 cup of rice milk (or any other non-dairy milk)
1/4 cup of vodka
1/2 cup of Irish cream
cool whip

Step by Step

This recipe takes two days to do right. I know, I don’t like to wait either. But believe me, it’s so worth it.

Day One: Make the Irish cream and the cool whip.

To make the Irish cream, I followed this recipe. Essentially, you need just add the coconut milk (one full fat and one light) and the brown sugar in a pot on the stove. Keep at a medium heat and stir until your arm wants to fall off (or until it’s been at a low boil for 8-10 minutes). Remove it from heat and stir in the coffee. And then the Jameson. And then throw in the pinch of salt. Stir it up real nice and then either wait for it to cool before tasting or pour it over a big glass of ice to consume right away. Make sure you save at least a 1/2 cup for the pudding shots.

To make the cool whip, I followed this super easy, yet super amazing, recipe. All you have to do it open a can of full fat coconut milk (without shaking it) and gently pour it into a bowl. Cover and refrigerate overnight. It should get really, really thick (like cool whip). The next day, whisk in the powdered sugar (or any sweetener) to taste. Ta-da! Now you have delicious cool whip.

Day Two: Put it all together.

Once all your ingredients are ready to go, the pudding shots are simple. Toss the instant pudding, milk, vodka and Irish cream into a big bowl and stir until well combined. And then fold in the cool whip. That’s it. Eat as is or freeze for a tasty frozen treat. My Aunt thinks it tastes like German chocolate cake. I think it tastes like heaven. Go make some and decide for yourself.

Happy Easter,

A

Nailed It

I told side crow what’s up in yoga today. If you’re unfamiliar with the pose, check out this illustration to understand why I feel pretty awesome right now. If you still don’t get it–try doing it.

Maybe I’m not such a wimp after all.

…

That’s all for tonight kids. I’ll try to get back to more consistent posting soon.

Be Well,

A

Reunited

Look what I found! Yep, that’s right–it’s my favorite beer and the thing I miss most (aside from the people) now that I’ve moved away from Seattle. What a happy girl I am!

What’s Cooking: Carrot Cake Oatmeal

Mmm…. so good. I wish I was eating a bowl right now.

Shopping List

1/2 cup rolled oats
1 cup water
1 carrot, shredded
a handful of raisins
a handful of walnut pieces
a splash of vanilla
a dash of salt
several shakes of cinnamon
a spoonful of cream cheese frosting (vegan cream cheese blended with powdered sugar)

 

Step by Step

It seems silly to even be listing out the directions. All you do is cook the oats in the water until they are soft and then stir in everything else. It’s not complicated, but the flavors work together so well. As you can from the ingredient list, it’s not an exact science. Just toss things in until it tastes perfect to you.

Enjoy,

A