Lately I have found myself in some what of a recipe slump…I haven’t taken the time to try out new recipes or even make any old favourites. Sometimes it is nice to not cook and just throw random stuff together. Example:
This was one of my meals from this week. Basically I couldn’t decide what I fancied, so just raided the fridge and threw a load of stuff together. This includes, lettuce leaves, kale, butternut squash, radish, tomatoes, peppers, cucumber, beets. Tasty, but not particularly interesting.
Lately I feel like I have got a little stale with my meals (read: relying too much on oatmeal). So this month I am going to try and make a commitment to trying out a few new dishes a week.
This week I ran out of peanut butter…tragedy! So I decided to whip up some of my own. This was undoubtedly my best attempt at making it yet, it is soooooooo good!
All natural Peanut Butter
Roast 150g red skin peanuts for between 10 and 15 minutes on gas mark 4. I just roast them until you can just start to smell them and they are lightly brown. I find any longer and the flavour can be very overpowering.
Blitz the peanuts with the skin on in the food processor for around 10 minutes (depending on the strength and power of your food processor) until it reaches the right texture. I like my pb quite runny so I tend to do it for between 10-15 minutes…and voila! Homemade peanut butter, nothing added, nothing taken away.
It was so good that I had to incorporate some of it into this yummy smoothie:
Banana PB Protein Packed Smoothie
200ml soy milk
1/2 frozen banana
1 tbsp peanut butter
15g pea protein powder
It was delicious and a great pre or post-workout snack.
I also made another of my old favourites this week:
Holy Moly Hummus from How it all Vegan:
Back onto the recipe slump. I still had a number of the veggies from Sundays farmers market that needed using up so I decided to try and find a recipe to incorporate some of them. I stumbled upon this Roasted Parsnip and Cauliflower soup on Gena’s site.
I didn’t have shallots so subbed for onions. I also didn’t make the cashew cream as I didn’t have cashews. I also didn’t take a picture of the final product…fail.
However I can tell you that it was pretty delicious, and I hope it has kickstarted me back on the cooking front and got me out of my foodie slump.
Any advice for kicking the cooking slump?
Have any of you guys been through a bit of a slump on the food front lately?