I am quite sorry there are no pictures of this, it wasn’t the most visually appealing soup I have made. However, despite its baby food green color it is pretty delicious! I was a bit unsure about the broccoli and rosemary combination, as I haven’t seen a recipe with it before, but I think the flavors played well off of each other. The motive behind this soup creation was: my new immersion blender came in the mail and I REALLY wanted to test it out so I threw random ingredients together!
In a large pot, saute onions and carrots in a little bit of oil until the onions are translucent. Add broth and potatoes, bring to a boil. Let cook until the potatoes are tender. Add broccoli florets and seasoning, let cook another 5 minutes or so. Remove from heat, add cheese and blend with an immersion blender (or a regular one!) until smooth and creamy. Add more seasoning to taste.
Vegan Pumpkin Bread
This week I was responsible for bringing snacks to my break leader training! So Omri and I decided to make it pumpkin themed to celebrate fall and all that is tasty. She is bringing some homemade pumpkin hummus and I made this delicious vegan pumpkin bread from Eat Drink Better! I ate a little tiny piece of it and man was it good! I think vegan baking might be something I do on the regular now. The recipe uses flax seed meal as an egg substitute, its pretty cool to watch it soak up all the water and get all goopy! Also, you can eat all the batter/dough you want because there are no raw eggs involved! Guilt free batter eating?!?!? OMG best thing ever!
We don’t have internet in my apartment this week so that means I have lots of time for baking! Last night I made this delicious zucchini bread from Guilty Kitchen. It turned out fantastic and was so easy to throw together! The only issue with the recipe is that it actually took about 15 extra minutes to cook but that could just be my oven. The best part was smelling it baking, it made my whole apartment smell like cinnamon, cloves, nutmeg, and ginger. My roomates and I couldn’t even wait for it to cool and dove straight in, eating almost half of the loaf. In fact I think I may make another one tomorrow because I have more zucchini!
The first week of classes are over! And to celebrate I made this veggie-tastic sandwich :D Note the almost inch thick slice of delicious late summer tomato. This sandwich contains: whole wheat sourdough bread, avocado, spinach, tomato, cucumber, and organic light cream cheese! Twas delicious and nutritious.
Cafe Unico Senso
So I have just realized I never blogged about my Seattle trip! First off, it was lovely! The weather was fantastic, the people were nice, and everything was beautiful! Secondly, the food in that wonderful city is fantastic! We happened upon this little gem on our last day there after doing some window shopping and it was a perfect light lunch!
It is run (and owned?) by this amazingly sexy italian man with a thick accent and everything. When you first walk in there is a display of delicious looking sandwiches and biscotti. The coffee was fantastic too! I had a san pellegrino with my lunch but I tasted some of my mom’s latte and it was to die for. The best part of it however were the sandwiches! I had a caprese style sandwich. Tomatoes, basil, and mozzarella are arguably the best combination in the history of food, in my humble opinion. The put the sandwich on the panini press just long enough to melt the cheese a bit and crisp up the bread but still leave the tomato and basil feeling fresh and light. My sister’s sandwich was also heavenly, it had prosciutto, brie, arugula, a and pesto. Anything with brie is delicious in my book. Overall, it was a splendid little lunch and a great way to end our trip to Seattle. I highly recommend!
This is a scrumptious tiramisu cupcake from Cupkate’s Cupcake Truck. I got it at off the grid in Berkeley after trekking up Shattuck in the rain and it was SO WORTH IT! Seriously, such a cool food truck atmosphere! Next time I will be bringing more than five dollars so i can nom on some artisan hipster food.