I hope you had a great weekend! I worked half of mine, so it wasn’t as long, but I did have a good time today baking, cooking and going apple picking on a farm with Whit! Lets start with some baking though, shall we?
I posted a recipe a few weeks ago that I changed to be gluten free since I was visiting Amanda and Andy and they have gone that way with their diets. I had a few bananas ripening on the counter so I decided to make them again for myself! This time though, I added a few raspberries to the top and less chocolate chips. Still delicious!
You can find the recipe for it here, which I adapted from La Dolce Vegan! by Sarah Kramer. I seriously love all the recipes I’ve tried out of this book. It never disappoints!
On top of that baking, I decided to do a bit of REAL cooking and found this delicious looking Vegan Butternut Squash Jambalaya Recipe from Naturally Ella.
I followed the recipe pretty closely except for a few things. This is how my recipe went:
- 1 medium-large butternut squash, chopped into pieces
- 1.5 tablespoon olive oil
- 1/2 cup onion, diced
- 1 large red bell pepper, chopped
- 3 cloves garlic
- 1/2 cup tomatoes
- 2 teaspoon hot sauce
- 2 cup veggie stock
- 4 oz tomato paste
- 1/2 cup water
- 1 teaspoon each garlic powder and paprika
- 1 1/2 teaspoon Italian herbs
- 1/4 teaspoon chili powder
- 3/4 head broccoli
- 2 cups pre-cooked brown/white rice
Before starting on the jambalaya, start your rice however you cook it. Then, in a big pot, place olive oil, diced up onions, bell pepper, and garlic and cook on low heat until onion is cooked through. Add in the butternut squash pieces, diced tomatoes, hot sauce, veggie stock, tomato paste and water and spices; make sure to mix thoroughly. Cook the mixture for about 10 minutes on low, covered, and then add broccoli as you let it simmer for another 10 minutes until everything is cooked through, especially the butternut squash. Let sit for a bit without heat to let spices absorb, add in some rice and eat!
The only reason that I didn’t add in the rice like Ella’s blog said was because I had made some the day before, so I didnt’ want it to go to waste, and adding it into the mixture while it cooked would have made the rice super soggy and probably kinda gross. So I stuck with it on the side, though it can easily be mixed in after, obviously.
It was missing that Cajun taste, but I still enjoyed it. I’ll have to research was spices are used more in other meat filled jambalaya’s for next time!
I did try another recipe this weekend of a chocolate chip cookie recipe, again in La Dolce Vegan, but it didn’t come out quite like I would have liked it. Still tasted good, and especially crunchy on the outside, soft in the middle.
But, along with a great weekend of baking and cooking, I also had fun going apple picking with Whit! I got to do this last year with my brothers for my birthday, but this time I got to take Whit since my brothers are either working or not even in the state anymore (PS Eric, call me!).
We headed to the apple farm mid afternoon while the weather was perfect, and I went to town hitting up the trees and leaving Whit to carry the bucket as I collected all the apples.
This week they only have golden delicious available, but I’ll be back next week when the empire’s are ready to be picked!
We came home with a huge box filled with them and I can bet you that they will all be gone by the end of the week!! I love apple season! I swear I eat almost three a day! I certainly did it today!
How was your weekend? Do you have apple farms near you? If so, I highly suggest going to one to pick your own apples! And getting some fresh pressed cider! It is the most delicious thing ever!