Orange is the new Something

This morning I took Olivia shopping for a new winter jacket. On our way to the girls' section, she saw this bright orange number in the boys' department and insisted it was the one she wanted. I am a believer in letting kids dress however they want. As a bonus, it will make her very easy to keep track of on the playground.

On our way home, a milestone was reached. I love my little Corolla, it never gives me problems.

For dinner I threw together some baked falafels from Appetite for Reduction, and I decided to make a tabouli using wheatberries in place of bulgur. I love the chewy, firm texture of wheatberries. I also added cucumber, tomato, black olives, and a little feta cheese, and tossed with a lemon-olive oil dressing.

VeganMoFo Day 17: 4 1/2

Today Olivia turned 4 1/2. She is eager to get four over with because she thinks the real fun starts at five, so this was an exciting, if unofficial, birthday milestone for her. We spent the morning at a music class.

For dinner I made a trio of Pinterest finds. First, Cara's Fish Sticks, served with a dip made from Veganaise and dill relish. They're made from hearts of palm, a previously unfamiliar ingredient for me. I really liked their flavor and texture, would definitely make again since Tony and Olivia enjoyed them as well. (Jackson said they are too salty. He's become quite sensitive to salt, while Olivia has inherited my saltaholic nature.)  On the side, I served Lemony Wheat Berries with Roasted Brussels Sprouts. Instant favorite! Y'all know my adoration for Brussies. And as for chewy wheat berries, I like grains that have a little bite to them! No mealy couscous for me, thanks. So this grain salad was just perfect. A note of caution, the recipe claims you don't have to soak wheat berries overnight. But if you choose not to, you'll have to really extend your cooking time. After 50 minutes, mine were still super tough. I had to cook them for 90 minutes total.

For a special half-birthday dessert, I made Mihl's Tiramisu, complete with homemade sponge cake. I had my doubts about the sponge cake because the batter was so goopy and sticky, not much like a cake batter. But it turned out perfectly because it absorbed the coffee completely!  A blend of vegan yogurt, cashews and coconut oil comprised the creamy layer typically made from ricotta and mascarpone cheeses. At first the tart yogurt flavor was a bit too noticeable, but if you follow Mihl's directions and chill it in the fridge overnight, the flavors smooth out and it's just lovely.  Rather than stacking two layers as the recipe describes, I just made a single layer. It makes a lot, so it would be the perfect "wow!" finish for dinner party.

Happy 4.5, sugar plum!

Kids and Quotes

"What I wanted most for my daughter was that she be able to soar confidently in her own sky, whatever that may be." - Helen Claes

"Prove yourself brave, truthful, and unselfish, and someday, you will be a real boy." - The Blue Fairy from Disney's Pinocchio

Today I was introduced to wheat berries. I'd never used them, or honestly seen them, before.

Well, they are lovely! You need to soak them overnight before cooking them, but they provide a nice chewy textural component, similar to barley, in The Oh She Glows Cookbook's Protein Power Bowl. (The online version of the recipe calls for spelt berries, which I haven't tried either, but the cookbook recipe calls for either spelt or wheat berries.) And as a lover of all things lemony, I heartily approve of the lemon-tahini dressing that coats the wheat berries, lentils, spinach, red bell pepper, and tomato (I also threw in some edamame because I needed to use it up.)