Happy St. Patrick’s Day!
Made Irish tea brack this week to share at work since VGF Irish soda bread is nothing special. OK, I’ll give myself credit; it’s nothing special outside my household. In class this week, we were discussing how the ancient Romans and Greeks defined one’s family as one’s household. Being a student, my household is a complicated matter. I realised last week that I rarely spend more than three to four nights in the same place (you can’t assassinate me, hah hah!). In a two-week span, I could be home for three nights, at my grandparents’ house for a night, at school for four nights, at my aunt and uncle’s for three nights, and so it continues. Spring break will be an exception to that pattern since I will be in one place for more than a week (but just barely).
ZOMG, if you could smell the house right now…I just finished baking “Date and Walnut Focaccia” from The Allergy-Free Cook Bakes Bread by Laurie Sadowski. All’s I can say is greasing the parchment with olive oil makes this.
This is my second successful yeast bread in two days as I also baked Sadowski’s “Maple-Raisin Bread.”
Here’s a side view. I let it rise too long since I decided to go shopping at 11:00 and got stuck in midday traffic. The loaf might’ve collapsed a bit, but it tastes fine.
I used dates and hempseeds instead of raisins, though. I also switched out the flour combinations due to lack of certain ingredients and taste preferences.
First dish of the week was Avobachoco.
I had a frozen avocado that needed utilisation before I left school for break.
Modified from Reinfeld, Mark and Jennifer Murray. “Live Chocolate Mousse.” The 30-Minute Vegan. Cambridge: Da Capo Press, 2009. 254.
Makes ~40 ounces
1 avocado, frozen
4 dates, soaked in 1/3 cup water
1/4 cup Dutch-process cocoa OR raw cacao powder
3 very ripe bananas, frozen
1 teaspoon ground cinnamon
3 tablespoons almond butter
1 1/2 cups non-dairy milk
water to make it go (at least 8 ounces)
Choose your strongest whirly device and blend/process until no chunks remain. Serve immediately or refrigerate until ready to serve.
I dipped an apple in a jar of it for dessert on Tuesday.
I ate a frozen and defrosted yoghurt container of this pudding this morning and it tastes like a chocolate cake donut. Good stuff.