Before we get into one of my favorite days of the week, I’d like to wish my Dad, the amazing Jeffrey Starkey a very HAPPY FATHER’S DAY! I only wish I was able to celebrate the day with you, but such is not the case.
Sunday has got to be my all-time favorite day of the week. Better than Friday and even better than Saturday, Sundays to me are sacred. They are the one day a week where I don’t have to be anywhere but home, doing nothing I don’t want to do, and simply spending a lazy meandering day doing whatever I like. Some days its a total veg day where I park myself in front of the TV eating whatever I want, watching movies or episodes of Gilmore Girls and having a blissful day of nothingnes; others may be more in involved in the exercised department with a long run followed by some stretching, yoga and tea; other days may be a day in the kitchen with cooking and baking and creating. Today was such a Sunday for me.
We woke up this morning at the cottage to breakfast of hot coffee and homemade waffles with fresh local strawberries and syrup- really is there any better way to kick off the day? I didn’t think so either 😉 After breakfast we slowly packed up our stuff and began the short journey back to the city. Leaving my muffins behind. This thought rather disturbed the boyfriend, but I quelled his fears with the promise of making him some more today.
That’s really where it all started. Following a brief stop at the grocery store, where I once again bought way too much fruit, (exhibit A)
I got to, yet again, baking Angela’s amazing Tropical Lemon Coconut Muffins, I’m really suggesting you make these too, if you haven’t already! The boyfriend’s Dad, who has been gently poking fun at my vegetarianism for the length of mine and his son’s relationship, absolutely LOVED these muffins; he was overjoyed when I told him he could keep the rest of them!
So I got to bakin; diggin out all the ingredients, dry first; I once again substituted the spelt flour for whole wheat:
I didn’t have enough coconut so I substituted the remainder 1/4 cup for walnut pieces instead for extra protein and healthy fats 😉
On to the wet ingredients; again avocado in place of coconut butter and maple syrup instead of agave(note the laptop in the background where I can easily keep the recipe page pulled up to follow step by step;)):
The star of this episode is of course my lovely blender; simply dump in the ingredients and give ‘er a few whirls till well blended like so:
So after all is said and done you’re presented with these!
Oh heavenly dish soap, how you save my kitchen from disaster day after day!
Of course there may also have been some snacking throughout the baking process, meet my new obsession:
This would be President’s Choice Masala Hummus, honestly guys, some of the best and most flavourful hummus of my life! I could’ve eaten the entire container but showed a tiny bit of restraint and managed to only eat like half. I enjoyed this immensely with a corn taco shell (was out of crackers, sue me).
This was of course followed by some delectable cherries:
Following my baking regime I did some laundry (cuz my life is just that exciting, and I ran out of clean socks) and a small piece of toast with pb & banana may have ensued as well:
Following this brief interlude I did some more laundry, enjoyed the intense heat of this amazing June afternoon, and then receded back into the kitchen yet again to get the makings for dinner started. I had some leftover tofu from last night and rather than be boring by sticking some kind of marinade on it, I decided to get the creativity department into high gear for some fun dinner-time action!
I give you the Roasted Portobello Mushroom with Avocado-Tofu stuffing!
Begin with some extra firm tofu (I had about 200g), diced into small pieces, combined with 2 tbsp of whole wheat flour and 1/16 tsp of cayenne pepper and a pinch of salt.
Heat a skillet over med-high heat with 1 tbsp olive oil and mix in tofu with 1 large clove of garlic minced, cook for about 5-10 minutes until tofu gets a bit golden and crispy like so:
Next, in a small bowl combine 1 avocado, diced, with 1/4 c diced red onion, 2 tbsp lemon juice and zest from 1 lemon.
Combine with tofu and top onto a portobello mushroom that’s been stemmed and slighly hulled (this mixture makes enough for 2 mushrooms)
Bake at 350 degrees for about 10-15 minutes and enjoy, I served mine with some salsa and a fresh summer salad of romaine, cucumber, tomato and yellow bell pepper.
This was a spectacular meal and ended with a muffin for dessert 😉
Well, that concludes a day in the life of the MTL Veggie. Hope you enjoyed reading bout my fav day of the week. What’s your favorite way to spend your Sunday?