Guess why? More camping! The Husband's days off and mine rarely line up, so when they do, we have to take advantage of it.
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| Coziest camping ever! |
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| Nothing screams vacation like ice-cream |
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Lately, when it comes to cooking, I had been on a roll, my experiments successful and delicious. I was due for a FAILURE. Or a couple.
I attempted a vegan "quiche" the other day. Most recipes call for tofu, but tofu might just be the only kind of food that I do not like! So, full of confidence from my recent experiments, I thought "no problem, I'll just tackle a vegan French Onion tart, replacing your traditional quiche filling with a mixture made of processed cauliflower and chickpeas". Well, kids, do not try this at home. The poor Husband struggled to eat the thing, and although I seemed to have an easier time of it, I would never make it again! Needless to say, you guys are NOT getting this recipe.
Then I made a double batch of my gluten free crackers, this time with sundried tomatoes and basil. They tasted great, but I had a few hiccups in the process!
I attempted a vegan "quiche" the other day. Most recipes call for tofu, but tofu might just be the only kind of food that I do not like! So, full of confidence from my recent experiments, I thought "no problem, I'll just tackle a vegan French Onion tart, replacing your traditional quiche filling with a mixture made of processed cauliflower and chickpeas". Well, kids, do not try this at home. The poor Husband struggled to eat the thing, and although I seemed to have an easier time of it, I would never make it again! Needless to say, you guys are NOT getting this recipe.
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| It looked good...looks can be deceiving. |
Then I made a double batch of my gluten free crackers, this time with sundried tomatoes and basil. They tasted great, but I had a few hiccups in the process!
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| Oops! |
Anyway, one successful venture was a batch of home-made hummus. So easy, so much cheaper than store-bought, and just as delicious!
Roasted Garlic Hummus:
- 4 cloves roasted garlic (25mins at 350F, in foil and drizzled with olive oil)
- 1/4 cup tahini
- juice of a whole lemon
- 1 can chickpeas, drained and rinsed
- 1/2 tsp cumin
- 2 tbsp water
- 2 tbsp olive oil
- 1/2 tbsp apple cider vinegar
- salt and pepper, to taste
In a food processor, process roasted garlic with lemon juice and tahini first. When smooth, add chickpeas, cumin and olive oil. Process for a minute or two, then add the water, vinegar, salt and pepper, and then process some more!
Refrigerate before serving.
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When we came back from camping, we were craving something fresh...and it doesn't get much fresher than a salad with lettuce from our garden! So good.
Good night everyone! All this sun and fresh air has us exhausted! I wish you a happy and healthy weekend (tomorrow is my Monday).
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