Cruelty-free eating and cooking for one in the District of Columbia.
…so I’m moving back. Here are the pictures from what I thought was going to be my last night in town dinner. I made BBQ tofu, cornbread, quinoa jambalaya, stuffed mushrooms, and brownies. I started cooking a little after 5 and we were ready to eat at 8. There are pictures and info about the food I made after the jump.
People I Love
Sorry for the time off, guys. I’ve been pretty busy working a 9-5 this summer, so cooking has sadly taken a back seat. But I was pretty busy this weekend.
And I’ve also been experimenting with a wheat-free diet (not gluten-free). I realized I was eating too much bread (a love of mine), so I’ve been mixing things up, trying news grains, etc. It’s been hard, though, because Celine over at Have Cake, Will Travel! is a genius when it comes to cakes and such.
One good thing has sprung out of a lack of time: a love for quinoa. Why didn’t anyone tell me how fast cooking and delicious this stuff is? I made quinoa sushi yesterday and it was fantastic. Basically, you just season the rice the same way you’d season sushi rice. (1 T seasoned rice vinegar; 1 tsp sugar to 1 c quinoa). True, it doesn’t stick together as well as rice does, but it definitely works. Especially if you throw in a bit more water; I used 1/2 quinoa to 1-1/4 c water. And with it being so high in protein, it’s totally worth it.
