Today marked the end of the semester for me. No more finals, no more projects, I am finally done. To say I am excited is an understatement. While this semester wasn’t the hardest, it definitely seemed to linger on. I’m finding that the farther into my degree I get, the more it seems to drag.
But the good thing? I only have one more semester left. One more semester!
I remember when I was a little girl, the holidays seem to take forever to get here. I would wake up each day and it seemed to just drag on. I would watch movies, drink hot chocolate and popcorn, we would do all of the usual holiday festivities. It was a really good time.
Nowadays, I still do most of that but now it seems like the holidays just creep up out of nowhere. Like there’s not much of a break between summer and Christmas. I guess my inner child would be excited.
While I am totally behind on the holiday cooking and baking this year, I thought I would roundup some recipes that are favorites around this time and maybe they’ll give you some inspiration!
Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Pumpkin everything, mac and cheese, and soup!
I’ve been making so much soup this year and I’m pretty sure it is the been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.
I learned this trick in one of my classes for gluten free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.
So many people are quick to jump on how bad it tastes when they don’t realize they just aren’t cooking it right. I’ve heard people say they tried a piece of plain tofu and it was just so awful they would never try it again!
Well yeah, if you eat plain tofu it’s not going to taste good. Same as plain flour or even a bland piece of meat. That doesn’t mean that tofu is always bad though.
The amount of different grains we have today is astounding. How do you keep up? When each new one sounds different and looks the same, how are we to choose? Is this some conspiracy the food industry is making up to get us to pay $10 for a package of fancy rice?