November 17, 2016
I've been sadly disturbed during the recent election process. My angst started in the weeks before the vote, and increased dramatically after the election. I'm just starting to function again, but barely. I wanted to do a post Monday, but just couldn't get myself in gear. It's probably just as well I missed the deadline to sign up for mofo. I'm still feeding and walking the dog, so I'm not completely lost, but the election has taken a toll, so I'm reaching into my 'random' folder and posting photos of things we've eaten lately — or not so lately, starting with a nice, soothing lentil soup with shredded cabbage (above). I made it in the Instant Pot, which I wrote about here.
Speaking of the Instant Pot, I have to say, I still LOVE my Instant Pot. I recently bought a clear glass lid on sale at Amazon, and used the Pot as a slow cooker for the first time. First I cooked pinto beans at high pressure, using the Pot as a pressure cooker, then added the rest of the ingredients to make chipotlé polenta bake from Robin Robertson's Fresh From the Vegan Slow Cooker (reviewed here). (I want to mention that, in an attempt to save money, I first bought a glass lid at Goodwill, but neglected to notice it didn't have a steam vent, and the results were an unfortunate overflow down the sides of the pot and onto the counter. It was also too large. If you want to try a lid from the pile at Goodwill, you need a nine-inch lid with a steam vent.)
Here's another seed bread result — I think after consuming way too much of the bread, then taking a break from it, I'm about ready to make another loaf. I miss it. I started experimenting with yeasted versions but am not yet ready to share the results.
I'm still enjoying making salad dressings sans oil, and one of these days I swear I'll post some of my favorite recipes. I've started writing down ingredients, but then I always add a little extra of this or that, and forget what exactly it was. I'm not meant to be a recipe developer, I'm afraid.
This was a 'cheesy spaghetti squash' recipe from a cookbook, but I won't tell you which one. It was unpleasant. I blame my husband.
Sometimes you just have to order pizza. This is a slice of gluten-free vegan pizza from Razzis Pizzaria. I have to say I never get sick from Razzi's food, which is more than I can say about much of the restaurant food I try. And it tastes good! They have four separate menus for traditional, gluten-free, vegan and gluten-free vegan food.
Speaking of food, I'm pretty hungry so I'm off to the kitchen to dish up some of the leftover chipotlé polenta bake. Maybe I'll make it into burgers.