These cornmeal pancakes (with vanilla and pine nuts) look super easy to veganize. Maybe I’ll make them for dinner tonight (because breakfast for dinner is my favorite).
Where should I get #vegan food in Washington, DC?
You put a baby in a crib with an apple and a rabbit. If it eats the rabbit and plays with the apple, I’ll buy you a new car.
— ~Harvey Diamond (via thatveganguy)
I can't stop making these oatmeal bars.
Changes made:
- 1 cup whole wheat flour instead of Kamut flour
- Flaxseed instead of chia seeds
- Coconut oil instead of Earth Balance
- Shredded coconut instead of sesame seeds
- Rhubarb jam instead of strawberry jam
What’s your favorite Sunday evening recipe?
Ughhh I hate it when you add soy milk/hemp milk/almond milk to coffee and it separates and looks like vomit. So gross.
Spring Break, Day 6:
- Grading and coffee in the early morning (to the sound of jackhammers?!) then did hot yoga at Yoga to the People
- Got two free class cards to Yoga to the People #ftw
- Drowning in rejection letters
- I think the ridiculous amount of clothing I ordered from American Apparel should be arriving today …
- Sending off my full-length manuscript to Prairie Schooner, Slope Editions, and Jabberwock Review. The deadline for all of them is tomorrow.
- Is there a better way of dealing with rejection letters than baking vegan treats? I think not.
Check out these #vegan banana muffins. I am officially the best roommate ever.
Edited to add: I used this recipe from the Post Punk Kitchen, except I used banana instead of pumpkin, used 1 cup all-purpose flour and 3/4 cup whole wheat flour, cut the sugar by 1/4 cup, replaced 1/4 cup of the oil with an extra 1/4 cup of banana, and cut out 1 tablespoon of molasses. And they’re delicious.
My cupcakes looked so delicious that I couldn’t resist eating one pre-icing!
Rainy day supplies, from left to right: New York Times crossword puzzles, journal, book of vegan cupcake recipes.
Apparently you can grill watermelon. I’m not sure how I feel about this.
