[food] you know you're carb-loading when...
when the following sounds absosmurfly spectacular for breakfast:
steamed sweet potatoes mixed with
quinoa (cooked in the sweet potato water plus varying amounts of cinnamon, coriander, fenugreek, nutmeg, ginger and cardamom with a dash of sea salt and a splash of apple cider)
chopped bananas
chopped dates
maple syrup
coconut milk
and maybe a touch of chocolate rice milk
my brain snapped when I kept thinking of more goodies to add.
Yes, it's that time of year again. Pack on that fat! It's the only way you'll survive the winter and not die of starvation! (yay, evolution.)
***
also, I made pomegranate pumpkin pie on Monday. It was pretty damn good! just substitute 1/2 cup dairy-type liquid (usually condensed milk, but in my case, it was coconut milk) with 1/2 cup pomegranate juice and bake as normal.
Here's the non-dairy, wheat-free pumpkin pie recipe I used:
3 eggs
1/4 cup amber agave nectar
1/4 cup maple syrup
1 1/2 cups pumpkin mash (made from actual pie pumpkin -- usually 1 pie pumpkin = 1 1/2 cups pumpkin mash)
1 1/2 cups coconut milk (or in this case, 1 cup coconut milk and 1/2 cup POM)
1/2 tsp: cinnamon, ginger, nutmeg
dash of salt and cloves
Bake at 350 degrees for approximately 1 hour 45 minutes (I checked after 1 hour, then after another 30 minutes, then tacked on another 15 minutes). It needs this long to cook because there's no actual sugar in it. Sugar helps cook the pie faster. Also, I don't use a crust, since a non-wheat crust is too much trouble for me. Though someday, I'll probably try a mixed nut crust: pecan, almond, walnut, flax seed with vegan margarine and a little agave nectar. I just use a circular casserole dish that is a little squatter than a pie pan. If you use a regular pie pan, you'll probably want to decrease the cooking time or keep a closer eye on things.
I've also used full agave nectar, but I like the variety that the maple syrup provides. The original recipe called for firmly packed brown sugar and corn syrup. Yuck! I like my version much better, thank you.
As a note from the What Not To Do File: don't add a banana to sub for the sugar unless you want a banana pie with some vague pumpkin flavour hidden in the background. Banana is a STRONG flavour! It turned out ok, but I think I'll skip the banana in the future.
Also, all of these variants taste better after doing a little time in the fridge to help gel the consistency.
Happy experimenting!
steamed sweet potatoes mixed with
quinoa (cooked in the sweet potato water plus varying amounts of cinnamon, coriander, fenugreek, nutmeg, ginger and cardamom with a dash of sea salt and a splash of apple cider)
chopped bananas
chopped dates
maple syrup
coconut milk
and maybe a touch of chocolate rice milk
my brain snapped when I kept thinking of more goodies to add.
Yes, it's that time of year again. Pack on that fat! It's the only way you'll survive the winter and not die of starvation! (yay, evolution.)
***
also, I made pomegranate pumpkin pie on Monday. It was pretty damn good! just substitute 1/2 cup dairy-type liquid (usually condensed milk, but in my case, it was coconut milk) with 1/2 cup pomegranate juice and bake as normal.
Here's the non-dairy, wheat-free pumpkin pie recipe I used:
3 eggs
1/4 cup amber agave nectar
1/4 cup maple syrup
1 1/2 cups pumpkin mash (made from actual pie pumpkin -- usually 1 pie pumpkin = 1 1/2 cups pumpkin mash)
1 1/2 cups coconut milk (or in this case, 1 cup coconut milk and 1/2 cup POM)
1/2 tsp: cinnamon, ginger, nutmeg
dash of salt and cloves
Bake at 350 degrees for approximately 1 hour 45 minutes (I checked after 1 hour, then after another 30 minutes, then tacked on another 15 minutes). It needs this long to cook because there's no actual sugar in it. Sugar helps cook the pie faster. Also, I don't use a crust, since a non-wheat crust is too much trouble for me. Though someday, I'll probably try a mixed nut crust: pecan, almond, walnut, flax seed with vegan margarine and a little agave nectar. I just use a circular casserole dish that is a little squatter than a pie pan. If you use a regular pie pan, you'll probably want to decrease the cooking time or keep a closer eye on things.
I've also used full agave nectar, but I like the variety that the maple syrup provides. The original recipe called for firmly packed brown sugar and corn syrup. Yuck! I like my version much better, thank you.
As a note from the What Not To Do File: don't add a banana to sub for the sugar unless you want a banana pie with some vague pumpkin flavour hidden in the background. Banana is a STRONG flavour! It turned out ok, but I think I'll skip the banana in the future.
Also, all of these variants taste better after doing a little time in the fridge to help gel the consistency.
Happy experimenting!