Kitchens are a blessing, something only one without a kitchen could appreciate. Going back home for spring break was a much-needed vacation, if only to test out various goodies and bake up a storm.
Veggie plate at All Seasons. It wasn’t on the menu but the server was very understanding about the situation.
Cheeseless pizza from Café Citti – awesome! The crust was amazing, and the veggies were fresh and plentiful. It was incredibly colorful, and looked a lot better than the cheesy pizza-of-the-day, in my opinion.
Puff pastries from a friend of my mom’s – they’re from a Buddhist monastery in China, and are thus vegan and ‘blessed.’ Deliciously light and faintly sweet, there is an unpictured sesame moon cake-like bun that I
devoured daintily ate on the flight to RDU.
Whole-wheat soft pretzels. Aren’t they pretty?
I just wish they could have stayed pretty. I have never cursed or frantically waved spatulas in the air as much as I did after I started boiling them. Pretzels? Hah! More like pretzel sticks. These pretty pretzels fell apart fast, leaving me with a chunky, brown pretzel mess.
Turns out recipes are useful for a reason… they tasted too strongly of baking soda. But they will be eaten anyways – too much work went into making these for me to even consider wasting perfectly cute pretzels!
Unpictured culinary endeavors include:
* Extra creamy hummus (not as creamy as I’d liked it, but miles better than my earlier Humongous Hummus)
* A spin on the Detoxinista’s Paleo Chocolate Chip Cookies sdf;lkj
* Soggy, under-dehydrated curry veggie chips
* Cauliflower soup, loosely based on the Fat Free Vegan’s, minus the potato and add in a handful of oat bran