Freaking crazy day today… As I am sure many of you know, Monday we had an awesome storm that produced many tornadoes, and some of the biggest freaking hail I have ever seen. While I am exceedingly grateful that we were not hit by a tornado, we did have baseballs flying at the side of our house for about fifteen minutes at what seemed like sixty miles an hour. This did not break as much as it could have, it did however, shatter my windshield and dent the crap out of my roof 😦 So now we need a new roof 😦 crumbs 😦 So all day (literally) I have been talking to insurance claims adjusters, the insurance agency, or roofers. All the while crossing my fingers that I am not making huge unfix-able mistakes. Stress! lol k done pouting!
On a more fun note, my brother, his roommate and his roomies super sweet girlfriend came over for dinner the other night and we had so much fun! I really wish I had taken pictures of that dinner because the desert at least was something I had never tried, but will be making many many many times lol. I got a before picture, but it is not that impressive.
Chocolate tofu pie *yes it is really tofu!*
1 box silken tofu (I used extra firm)
1 bag semi sweet chocolate chips
1/4 cup strong black coffee
2 tsp vanilla
1 graham pie crust
Melt chocolate over a double boiler ( ie a metal bowl on a pot of simmering water lol, seriously, who has one of those?)
Break tofu up in food processor add the chocolate, coffee and vanilla blend until super smooth.
Pour in to your crust and let set in fridge at least 2 hours. I made a strawberry sauce to put on it as well, but raspberry or peanut butter would be super yummy 🙂
There was one very big piece of that pie left yesterday and I ate it all lol. So today I am feeling a little repentant from my indulgence yesterday so a light lunch sounded very nice. Plus, if you can tell me something better to eat when it is cool than soup I will call you a liar.
I just used up the last bits of my carrots celery and onion for this guy. I have never made it but I think it turned out pretty yummy :-).
Carrot and ginger soup
2 Tbsp evoo
2 cloves garlic
2 stalks celery
1 inch of grated ginger
3 cups ( about) vegetable stock
2 tsp agave
1 tsp orange juice
1 tsp lemon juice
salt and pepper to taste
dash of all spice
Sweat out the onions, garlic and celery until soft, add carrots and ginger, sauté about 4 minutes. Add stock and season to taste. When carrots are soft let cool a bit and spin up in blender or with your immersion blender.
My pretty mothers day roses and kale chips!
I wish I knew how often I have made this, and am just now getting around to putting it up here lol. This is my go to dinner because it takes about 10 minutes to make from start to finish, and that is if I am slacking lol. It also makes a ton and costs about 50 cents a plate so….yeah lol
*I like SPICY and strong flavors, no kidding around here this can be very hot so start with less cayenne if you are weary of spice*
2 T evoo
2 cloves of garlic
1-2 inces of grated ginger
2 cans of chickpeas
1 tsp of each of the following spices
Vegetable stock or water to thin out.
A few handfuls of kale or spinach
Sweat out onions, garlic and ginger. Add spices and a bit of liquid to help soften it up. Add in chickpeas and more liquid if it looks like it needs it. Before serving put in whichever green you want and let wilt a bit in the pot.
I think all I have left in the fridge is some celery, some spinach and a cucumber lol. Hope you all are having a great week! ❤