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Quinoa salad with fruit and honey-lime dressing. Here you can see the ingredients fruit (in the bowl), quinoa, and the "dressing" made of lemon juice (I was out of limes), honey, and finely copped mint.
After letting the puddings sit overnight it was still fairly runny, so I decided to add about a teaspoon of chia seeds to each container, stir them in, and let them refrigerate for a few more hours.
I added sprinkles to the top of each pudding, and their flavor paired nicely with the vanilla. I was not expecting more than just a color garnish, but my whole family agreed they boosted the taste!
My ingredients for making dinner!
Starting the rice. I learned two things: 1. Brown rice takes about 45 min. to cook and 2. the "knuckle rule", which is that you should pour water in the pot with rice until the water reaches your first knuckle with your finger just touching the rice.
This is the orange chicken! Although it was from a package, I did have to figure out when the oil in a pan is hot.
The finished product! Orange chicken and brown rice, with sesame seeds and green onions/cilantro as garnishes.
This is mid-process of a Brussel sprout salad. Although it was loosely based off of a recipe I found online, I improvised a lot and made a lot of adjustments to the recipe
Close up of the salad. The slight yellow tint comes from the Dijon mustard that I used as part of the dressing.
Woven Sugar Cookies. In this image I am laying out the first layer.
Here's the second color, which I have cut into strips.
Before cutting out the shapes, I had to weave the strips of dough together, this was really difficult to do without tearing little pieces off, because the dough has to be chilled in order to cut properly.
Mitten shapes, plus a few Christmas trees.
After I took the cookies out of the oven, it was hard to tell if they were just soft or if they were undercooked. If I were to make them again I would cook them for longer, because I have realized that the woven pattern leaves some sections double-thick, and in need of extra time in the oven.
When I had cut out all the mittens I could, I mixed together the extra dough and made tie-dye-looking Christmas tree cookies.
I learned how to deep fry fish. After 2 minutes in the fryer this Ocean Whitefish tasted delicious. I also conquered my fear of getting burnt by boiling oil!
Boiling the honey tangerines for the clementine cake batter. I could not find actual clementines, so I used large tangerines instead.
Link to Recipe: http://call-me-cupcake.blogspot.com/2014/02/a-clementine-cake-and-citrus-curd.html
Simmering slices of tangerines for the decoration on the cake
The final product: my first clementine cake. It was a little soggy in the center, so I think next time I will cook it 5-10 min longer.
This was an apple tart that I made using leftover crust from the pie and apple butter. I really enjoyed crafting the shape of the tart!
The result. I learned that even though egg washes make the final crust look very nice and shiny, too much can make it burn. Link to recipe: https://lifeasmom.com/slab-apple-pie-perfect-for-fall-perfect/
The pie crust before the egg wash and baking
"Sticky Bun" chia seed pudding
Link to recipe: https://thebigmansworld.com/healthy-sticky-cinnamon-roll-chia-pudding/
After letting it sit for hours, this pudding tasted amazing. I will definitely make it again. The maple syrup coated pecans are a must!
Vegan taco "meat" made from tofu, oils, and spices
Link to Recipe: https://itdoesnttastelikechicken.com/vegan-tofu-taco-crumbles/
Before mixing it up and cooking it, this looked a lot like scrambled eggs
After being mixed up and cooked, it tasted great on my tacos!
All the ingredients...
Vegan Dragonfruit cheesecake bars
Link to Recipe: https://choosingchia.com/vegan-drangon-fruit-cheesecake-bars/
Spicy peanut noodles
Link to Recipe: https://lifemadesimplebakes.com/2015/03/20-minute-spicy-thai-noodle-bowls/
Stuffed Zucchini
This recipe actually came from a cooking camp I was in several years ago. This is one of the recipes we made, except that I eliminated the bacon, used vegan cheese, and used shallot instead of onion.
Pineapple "nice cream" also called vegan ice cream
Link to recipe: https://vanillacrunnch.com/healthy-pineapple-banana-icecream-veganes-bananen-ananas-eis/
Orange Coconut Chia seed pudding
Link to recipe: http://www.zestnutrition.ca/orange-citrus-chia-seed-pudding/
Link to Recipe: https://pinchofyum.com/winter-spa-salad-with-lemon-chicken
Winter Salad with orange, avocado, and pomegranate
Lentil Lettuce wraps
Link to recipe: https://greenhealthycooking.com/vegan-lentil-lettuce-wraps/
Asian Cucumber Salad and Vegetable Pasta Salad
Note: the Vegetable Pasta Salad is actually based on a summer roll recipe, but I just mixed the sauce on the ingredients instead of wrapping it all in the rice paper wrappers.
Link to Asian Cucumber Salad: http://www.willcookforfriends.com/2015/08/asian-sesame-cucumber-salad.html
Link to the Vegetable Pasta Salad: http://keepinitkind.com/sweet-potato-black-bean-pasta-summer-rolls-coconut-lime-tahini-sauce-giveaway/
Tomato, basil, and chickpea salad
Link to recipe: https://www.beautybites.org/healthy-tomatoes-basil-chickpea-salad-vegan-gluten-free/
Link to Recipe: https://adventuresincooking.com/2014/01/flourless-chocolate-citrus-cookies.html
Flourless chocolate citrus cookies
This recipe came out of a magazine, so I cannot post the link, but I believe it was Real Simple or Martha Stewart
Apricot pistachio tart
The final product (minus the pasta) of Sweet Peas with Linguine. In the background are magnolia flowers I found on a walk, but the sauce is pictured in the base of my immersion blender.
The peas, butter, scallion, and thyme cooking on the stove.
Link to recipe: https://foodnessgracious.com/sweet-peas-with-linguine-and-parmesan/
Thai basil fried rice
Prepping peach-basil pasta
Link to recipe: http://www.greenkitchenstories.com/summer-pasta-with-smashed-tomatoes-peaches-mozzarella/
The final product. The ingredients weren't as ripe as I had hoped, so the flavor was less nuanced. The marination of the squished tomatoes with the basil and garlic made the overall flavor still turn out okay, though.
Although we did not use a recipe, this image is the result of a group effort on the part of my mom and I to create an Easter-ish vegan meal, 1 April 2018. Pictured are spiced, roasted chickpeas, rice, and sautéed beet greens with a tahini sauce. I made the greens and the sauce, while my mom cooked the chickpeas and rice.
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