Being in school after a year of being off is tough work. All the sudden food service jobs seem appealing and the full time jobs that I hated guarantee less stress than this. But, since there is no turning back and I am determined to graduate college eventually, I'll just suck it up for now and make some tasty food when I want to procrastinate.
The final I finished today was my Hindi Literature final. My teacher was pretty much hilarious, so I thought she deserved a little reminder how awesome the class was, because even though I was half-asleep for most of the semester I really did enjoy the class and the books we read.
And so I made her Aloo Parathas from a recipe I found on VeganYumYum.com. The link points you to her, Lolo (the woman who runs the site), pictures and recipe as I am way too tired to think of typing more than I need to...and because I want everyone to become obsessed with her blog and see her beautiful photography!
Don't be intimidated by this recipe. I was surprised how incredibly simple it really was. Also, don't be discouraged if you cannot find all the ingredients. For instance, I serached everywhere for Garam Masala last year when I wanted to make curry one night (but it's in any store that sells bulk spices or Indian food (or you can always make your own as it i just a combination of many common Indian spices.)) In addition, don't be let down if you cannot find Duram Atta flour (I sifted together 1/2 cup of All Purpose and 1/2 of Kamut Flour and it worked just fine (or 1/2 of Whole Wheat will also work.)
Here is a picture of how mine turned out (but please check out her pictures...the are more enticing). I used the recipe to a T and had 4 for myself and 4 for my Hindi Professor. I am sure she appreciated the gesture, but I am guessing I don't have the Indian food art down just yet!
Shown with some Aloo Gobi and Matar I made from a recipe in my head..more Aloo because the potatoes I used in the Spicy Potato Bread mixture were pretty big and I had a lot more stuffing than dough.
This post has been really word due to essay writing...but I will end with my breakfast Sunday morning. I had a lot of silken tofu left over from the cookies I made my dad so i made some French Toast. I had never thought to use tofu for French Toast...but it's what I was craving and what I had--and it turned out amazing. (I even simply ate the batter I did not use!)
2 Slices of Wheat Bread (left out over night OR toasted)
1/3 cup silken tofu
1/4 cup Apple Juice (freshly juiced YUM!)
1 tsp Cinnamon
1 tsp Vanilla Extract
1 tsp Orange Juice
1/2 Tbsp Flax Seed
1 Tbsp Wheat Germ
2 Tbsp Maple Syrup
Blend together everything except the bread (you can probably use water in exchange for apple juice, but I love sweet things to be really sweet.) Also not everyhas Flax Seed or Wheat Germ lying around..but I was worried the tofu wasn't enough to replace the eggs (and I know flax works in baking.) But, I am pretty sure you could leave those out! In the end it should be the consistency of yogurt. Dip, Cook, Flip, Eat! I ate mine with Adam's Natural Peanut Butter, an orange, Gimmie Lean Vegan Sausage, and an episode of Law and Order: SVU.