Baby | Page 8

Friday Roundup #3

What I’m Knitting

I finished the secret bulky vest, yay! Now I just need to block it and sew on buttons, and then it’s time to schedule a photo shoot with my little model. We may have to sponge him off first.

I also took a few hours today to do my biannual needles, leftover yarn, WIPs, and notions roundup. This is the haul from the three different locations in my house where I usually knit (note kitty helper):

What I’m Cooking:

Pad Thai with tofu: I’ve made this dish several times now and it gets more delicious every time. One of my favorites.

Chickpea curry: This one was just okay. Not a huge fan, so I probably won’t make it again. I’m still on the hunt for a good vegan curry recipe.

Vegan mini omelets: This is the second time I’ve made these, and they were just as good this time. This recipe uses garbanzo flour and tofu with some carefully chosen spices to stand in for the eggs. I added a bunch of veggies (which I’m going to incorporate better next time). I want to try one of these in a breakfast sandwich, mmmm….

Lentil-A-Roni: This recipe uses lentils, pasta, and creamy sauce to mimic junky Chef Boyardee canned food, and it does a pretty good job! I added spinach because I’m apparently incapable of cooking anything without adding some extra greens.

What I’m Reading:

I finished The Winter of the Robots last night and am currently between books. But I just placed an order with Barnes and Noble and should have a couple more winging their way to me in the next few days (free express member shipping, baby!).

Friday Roundup #2

What I’m Knitting:

Stuff I can’t show here. But I’m on the home stretch with the bulky baby vest, and working madly on swatching for some new designs. Stay tuned–hopefully I’ll have stuff I can show off here in a little while.

In the meantime, let me distract you with…

What I’m Cooking:

I went a little nuts with the cooking and baking this week. Not pictured: a very tasty quinoa, lentil, and kale stew; butternut squash pasta; creamy tomato pasta.

First up, vegan enchilada casserole. I thought this was just okay, and not really worth the hour plus it took to make it. My husband seemed to really like it, though. The “cream” on top is made from soaked cashews:

These carrot cake pancakes are AWESOME. The cookbook says they’re perfect when you really want carrot cake, but it’s morning and you can’t justify it. They really are. Not too difficult, either–the most annoying part is grating the carrot.

Banana nut muffins, which I make fairly often because we somehow always seem to have overripe bananas:

And my favorite for the week: vegan eggplant “parmesan”! This recipe just has you sprinkle breadcrumbs between layers of eggplant, sauce, and dairy-free cheese. SO GOOD. I don’t think I’ll ever do the labor-intensive coating each slice thing again.