Friday, March 4, 2011

The Day Before the Big Day!

It's my last day as a 26 year old!  How should I celebrate?

For starters, I am officially claiming this as a day off work.  But thanks to my new iPhone (birthday present arrived a little early!) I just can't seem to shut it off!  So I'm answering emails, but otherwise, taking the day off.

How did I start my day off work?
Overnight Oats in a Jar obviously!  I have been saving this container for a special occasion.  Tomorrow we are eating breakfast out, so I could think of no better occasion than today.  I consumed this mixture of oats, banana, chia seeds, flax meal, almond milk and sunflower seed butter from the comfort of my couch while watching Regis and Kelly this morning while also playing with my new phone.  It took some time to set everything up on it, but I think I have it where I want it.

I spent the rest of the morning preparing for the rest of the day.  How do I mean?  Kitchen duty...
Mr. Kummerow and I are having lunch together today.  I have to meet him in about 30 minutes and I'm bringing this delicious meal!

Napa Chickenpea Salad
(inspired by good friend Shannon!)

1/2 cup grapes, quartered
2 celery stalks, diced
1 carrot, diced
1 can chickpeas, rinsed and drained
1 tbsp Veganaise
2 tsp brown mustard
1 tsp Agave Syrup

In food processor, place rinsed and drained chickpeas.  Pulse several times until chickpeas are chopped but do not puree.  Mix in diced carrots, celery and quartered grapes.  Stir in Veganise, mustard and agave syrup.  Serve wrapped in lettuce or collards or serve on whole grain sprouted bread on a bed of arugula.

How to make a collard wrap:
Cut the thick stem about half way down the leaf.  Match seams together and roll down the top.
Fold in the sides and continue to roll.
Roll baby roll.
This is hers and this is his...
Not that bread is inherently wrong...but some of us are training for a marathon and some of us are not (he is, I'm not) and we also have big plans for dinner tonight!

Not to mention this treat that I plan to devour at lunch!
Red Velvet Cupcakes!  If you recall, I made this cream cheese frosting last week for the Carrot Cake Whoopie Pies and it yielded so much extra.  I promised you another treat for my birthday utilizing the leftovers.  Well here you go.

Red Velvet Birthday Cupcakes
from Peas and Thank You

4 small-medium beets, peeled and steamed
2 tbsp lemon juice
splash of water
1/3 cup vegan margarine (i.e. Earth Balance)
1/4 cup unsweetened applesauce
1/4 cup non-dairy or organic milk
1/2 cup brown sugar
2/3 cup organic sugar
1/2 tsp vanilla
2 tbsp cocoa powder
1 heaping cup whole wheat pastry flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In food processor puree beets with lemon juice and a splash of water.
Place beet puree in electric mixer and combine with applesauce, butter, milk, sugars and vanilla.

In separate bowl whisk together dry ingredients.  Slowly add dry to wet and mix until just combined.

Spoon into cupcake papers 3/4 way full.
Bake in 350* oven for 18 minutes until toothpick inserted comes out clean.
I'm not sure what caused my cupcakes to collapse in the middle.  Luckily that doesn't affect taste!

I used a plastic bag with a corner cut out to make a pretty icing cone on top of the cupcake and dusted with sprinkles.

Ooh...so good!
Ok, this next meal has nothing to do with today...but has everything to do with deliciousness!
I had one more leftover sweet potato and decided to make it a topping for salad!  This was lunch yesterday: romaine, black beans, mushrooms, broccoli, hummus and sweet potato.  It was so good!  Seriously!  What is sweet potato not good with?!

Ok, off to lunch with Mr. Kummerow!  Lots more birthday celebrating to come!

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