FoodFash

Adventure Begins in the Kitchen

Ugly Blueberry Biscuit Muffins

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Discovering the abundance of frozen fruit in my freezer gave me a hankering for some fruity bread-like breakfast.  And since I’ve already posted about banana pancakes, blueberry pancakes didn’t seem all that interesting. Blueberry biscuits, however, sounded perfect.

I modified the biscuit recipe on the back of the pancake mix A LOT, enough to call it my own I’d say (but that’s a touchy blogger subject).  I also reduced the recipe by a third, because we all know what happens when you have leftover baked goods…

FoodFash Ugly Blueberry Biscuit Muffins

2/3 Cup Gluten-Free Pancake Mix

1/4 Cup Almond Milk

2 Tablespoons Earth Balance

1 Egg

1/3-1/2 Cup Frozen Blueberries

Preheat oven to 400 degrees.  Mix the pancake mix, almond milk, Earth Balance, and egg together with a fork, making sure the Earth Balance is cut in evenly with the other ingredients.  Fold in the FROZEN blueberries.  Spoon batter into three muffin cups and place on a baking sheet.  Bake for 20 minutes or until biscuit tops are golden brown.

Jam-less, the biscuits lacked the fruity sweetness I was looking for.  But when I added a dollop of strawberry jam, they were A-mazing!  I can’t wait to experiment with other berry varieties or maybe even… Chocolate!

Resolution #Fail

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So… I’ve officially broken all but one of my New Year’s resolutions.  My 365 Project lasted only a few weeks.  I try to make the most of Tampa, but I can’t stop longing for LA.  I just couldn’t help myself in the dairy department when faced with sea salted caramel brownies at the Taste of South Tampa.  And then meat…  I hadn’t had a single non-seafood meat craving until I went to Animal (THE carnivorous hip spot in LA) and sampled all sorts of animal.  It was at that point that I downward spiraled.  It’s a darn good thing I’ve been keeping good company!!!

On my last day in LA, Hansell grilled a feast complete with feta filled risotto, meat skewers, and grilled glazed donuts toped with melty ice cream.  Even I’m not crazy person enough to turn down that degree of temptation.  I gorged.

GORGED.

Upon my return home, I immediately reverted back to my non-dairy veggie state. Relief!  Relief that was totally destroyed when car accident Friday happened.  I nursed my neck-ache with champagne, fume blanc, and real cheese pizza.  Oh and I had real cheese pizza in LA.  I had fallen so far off the wagon.

But it gets worse…  When I drove home from St. Pete on Saturday, I lost complete control.  To avoid completely grossing you out, let’s just leave it at… I ate both Taco Bell and McDonalds on Saturday.  Are the WTFs flying yet?!

Even after all of this, I had zero intention of being a perma-meat eater again. But I’m not one to deny myself a little bit of out of control (OK a lot a bit of out of control).  I decided to give myself a proper send off  to veggie-ville by visiting an ultimate favorite of mine, the bar at Bern’s Steakhouse.  I ate the whole shebang: french onion soup, salad, baked potato with sour cream, chateaubriand, onion straws, and veggies.  Leftovers?  Ha!  Not at all.

The moral of this gluttonous story is…  My body is so far out of whack that I’m happily returning to non-dairy, veggie Kristin.  I stocked up on my pre-LA guilty pleasure spring rolls (which seem a lot less guilty now) and stir fried some marinated tofu and green beans for dinner.

 

Emergency Cookie

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What do you do when you’ve got the ‘I still want to be on vacation’ blues?  Bake emergency cookies, obvi!

I used to make shortbread cookies all the time when I was younger because a.) they’re delicious and b.) all of the ingredients are solid pantry staples.

I decided to mix things up by using the almond meal I hadn’t touched since the world’s most expensive brownies.  And then I erred on the side of caution by using an almond meal/bread flour mix.

FoodFash Almond Shortbread Cookies

1/2 Cup Almond Meal

1/2 Cup Bread Flour

1/2 Cup Earth Balance

1/4 Cup Powdered Sugar

1/2 Teaspoon Vanilla

Dash of Salt

Mix all of the ingredients together until all of the Earth Balance is evenly distributed.  Roll the dough into small balls and place on a cookie sheet covered in parchment paper.  Bake in a 350 degree oven for 15 minutes.

Enjoy!

Srirachatized

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Look what I found today!!!  I was so pumped when I saw The Sriracha Cookbook on sale at Urban Outfitters.  So pumped.

I pressed some extra firm tofu for the occasion and marinated it in Intensity Academy’s Green Tea Gourmet sauce.  I’ve used this marinade with tofu before and I think the flavor absorbs pretty quickly without overpowering other parts of the meal.

In the meantime, I sauteed garlic, onions, and green peppers in a little bit of Earth Balance until they were sufficiently browned.

Then I turned to my new book for sauce inspiration and mixed 1/4 cup of Tofutti with 1 teaspoon of Sriracha.  Holy heck!  Every sandwich should be topped with this combo!

I slathered both sides of a sourdough bun with the Sriracha/Tofutti mix and then layered with veggies and fried tofu.

The only thing I would have changed was using a softer bread.  It was a impossible to eat without squeezing all of the good stuff out of the sandwich.

But that obviously didn’t stop me from finishing every last bite…