Pickiness is a very stigmatized trait. Particular people are close-minded, stubborn and “missing out”, right? I would like to tell you: nay. That is wrong. Wrong! Sure, we have certain tastes…but that just means we have expectations. Great expectations!
All right, pickiness is kind of an inconvenience. Fortunately, my food preferences have significantly expanded over the years. I can attribute much of that to will, to wanting to enjoy any food. And that includes sushi!
It’s fall. It’s time to bundle up in scarves and wool coats, study for midterms, drink hot beverages of all sorts, and eat pumpkin things! Especially in the form of pumpkin cream puffs. Maybe with a pumpkin spice latte in a pumpkin-colored mug while carving pumpkins. Pumpkin overload? There’s no such thing.
Bette Jane came home last weekend and we went on a baking/cooking frenzy, taking over my mom’s kitchen. We wanted to do something fall-ish, and she had bought Costco cans of pumpkin a few weeks back. But what to do with them? There are so many recipes for pie, cookies, and quick breads, but we wanted to do something a little bit more interesting. Plus, we have about a gazillion (Actually, we only have six.) cookie recipes already and I would feel bad posting another one.
I have a tendency to healthify my baking. And my cooking.
…so I veganize and add nutritional value to most aspects of my life, whatevs. I still spend an hour with nutella, or even a bag of chocolate chips. Am I ashamed? Well, yes, a little bit. But not completely. I’m human: I have weaknesses. They just so happen to come in the contradictory forms of excessive portions and healthy food challenges. Both take place in the kitchen.
For the most part! (I.e. I often take it to the couch…dirty.) And these banana-bread-in-a-cookie wonders are not vegan. They have the potential, but I totally used eggs.
An egg. Neh!
Krisla compared them to gloriously tasty breakfast cookies. All right, I threw in “gloriously tasty”. You get the picture. Oatful, nutful, fruitful, chocolate chip sweetness. Plus flaxseed! Thus: banana oatmeal +
Trader Joe’s is a fine, fine place. Their array of produce begins with apples, grapefruit, bell peppers, ginger roots, squash and ends with…well, it doesn’t end. The greatness is infinite.
Somewhere in there is zucchini. These beauties are bundled together like a small, sleeping vegetable family, right next to the cucumbers. It’s actually a little confusing (those two look freakin’ identical sometimes). What sets them apart here, however, is zucchini’s contribution to thick, spice-ful bread. Just delicious! The recipe even came from a mom’s index card! An unnervingly old-looking index card.
(Don’t worry, those cards usually come through, despite any vegetable mispellings.)
Cucumber bread is probably something Krisla will make – stay posted.