Welcome to the weekend. It’s a slow one over here as my partner hasn’t been feeling 100%. Some more snow is on the way today for us and a lot of folks in eastern Canada/midwestern US. I hope that everyone is staying safe and warm. I’m trying this no-knead seeded oat bread (with maple syrup instead of honey) this weekend and am hoping to get back on my meal prep habit a bit.
My version of meal prep is a bit more loose, favouring meal components over finished dishes. I’ll make a pot of farro or quinoa and some beans, maybe a simple lentil salad, chop some greens, roast up whole sweet potatoes or butternut squash, marinate tofu pieces, a batch of energy bites etc. Just having stuff that I can grab and assemble is so helpful. I recently received some Souper Cubes (as part of a PR gift), so I’m excited to add them to the prep rotation. I will report back on how they’re working for me!
Wishing you a restful weekend with the people/pets that you love. Be well and take care ♥️
5 Things I’m Reading:
- I Was Addicted to My Smartphone, So I Switched to a Flip Phone for a Month
- The Stanley Cup Craze Has Gotten Out of Hand — What It Says About Waste, Consumption, and Status
- 20 Years Searching for Workouts Taught Me These 10 Things
- Thus Have We Heard
- 99 Ways To Creatively Recharge
5 Things I’m Enjoying:
- This conversation between Björk and Robin Wall-Kimmerer, author of Braiding Sweetgrass.
- I’ve been drinking Sleepytime tea for years and absolutely love Celestial Seasoning’s Sleepytime bear-focused Instagram account 😊
- Excited for True Detective: Night Country (Jodie Foster!!)
- Loving Monalogue for cottagecore content
- I enjoy baking bread at home whenever I can, but my partner brought home a loaf of multigrain porridge bread from Dear Grain Breads in Hamilton recently that was so lovely. New fave!
- What is your favourite brand of tahini?
It’s Soom by a mile! I order it through Natura Market here in Canada. For a long time I thought I disliked tahini and I just wasn’t understanding something about its prevalence in vegan recipes. Nope! Just needed a really good quality one to win me over.
- Is an air fryer really any different from an oven with convection?
In principle, no it is not. They both use a fan to circulate hot air. The air fryer does heat up faster and it tends to cook foods faster because of the smaller cooking chamber. Also, in the warmer months I favour it over my oven (which has convection) because it doesn’t make the kitchen as hot. I have to say: the crispy texture of tofu in the air fryer is unbeatable. I would not want to go without mine because of this reason alone. Let me know if you want this simple staple recipe published here!
- Tips for making the best beans and making them easier for digestion?
I highly recommend my brothy beans recipe! These are my personal favourite–they just have so much flavour and the texture is sublime. Perfect for this time of year! The most tried and true tips for making them easier to digest: soak your beans overnight for 12 hours (this is a necessary step in the recipe I mention above), sprout them if you can, add a piece of kombu or wakame seaweed when cooking–helps to break down the phytic acid, which can make them harder for some folks to digest (this also imparts a bit of umami flavour).
- Any way to help homemade nut milk to not separate in coffee?
Sunflower lecithin liquid can be helpful. You’ll need about 1 tablespoon per litre of milk. It’s a natural emulsifier that binds the fats in the nuts with the water that you use to make the milk.
- My partner wants to embark on a vegan journey and I’m the main cook in our house. I feel very intimidated despite following you for years and cooking your recipes usually a few times a month. Any words of inspiration?
When people ask me my advice on starting a vegan journey, I do not encourage them to go all in and change their entire life right away. I recommend starting slow–like one vegan meal per week for a bit, and then “graduating” to one vegan meal a day and so on. Even swapping in a vegan version of your favourite snack! Starting slow with minimal pressure on yourself is the best way to develop positive associations, to stay consistent, and to make a new habit less intimidating in the process. I can admit that my recipes tend to be more complicated than most. I recommend finding a few sites that specialize in simpler and more streamlined vegan options to add to the arsenal. Does your partner have certain omnivorous meals that they love? Start by trying to “veganize” that meal once a week. The same strategy applies to any go-to meals that you make more often–are there a couple swaps that you can make to veganize? Breakfast and lunch are usually pretty simple meals to take in a vegan direction right off the bat I find. Maybe just try getting those handled for a month or so and then start working on the dinner aspect? There’s lots of directions to approach from!