Today was Mother’s Day in America, and it’s been a few years since I haven’t been able to celebrate that with my mother on this earth. Each year gets easier, but of course, of course, the nostalgia slips in whether or not I want it to. I didn’t even think I’d do a Mother’s Day post today, until my memories took me back to grocery shopping with my mom.
It seems to me like everyone has a bit of Irish in them. I don’t mean that metaphorically alone, as it’s astonishing the number of people I’ve come across who celebrate St. Patrick’s Day with a strong conviction that they are of some sort of Irish descent. Guess those Irish were busy back in the day? And I am no exception.
This time of year, and this month in particular, is a happy one for me as (1) it’s my birthday, and this year it was a big one (2) it’s St. Patrick’s Day just 5 days after said birthday and (3) Spring is coming and everyone has a strange optimism in their eyes. Even if you are getting blasted with an irregular blizzard, East Coast. Thoughts out to you, but heck, you get snow days.
I thought it’s about time I compile a list of my most green recipes to help you and yours celebrate the Irish holiday that’s all about the yellow-blue hue. I’m going to start with the most recent I shared from my birthday, since I haven’t even put it on the web-site yet! (you can thank the party for that, but I swear it’s coming soon). But, here is the video with the recipe below, followed by its equally green friends.
I hope you enjoy these recipes! They’re some of my favorite ones I’ve made. See, March really is a good month. 🙂
MATCHA BIRTHDAY CAKE (vegan & gf)
This truly is healthy comfort food. It’s vegan, loaded with vitamins, and full of plant-based protein (thanks to the skinnypasta), and is a combination of MACARONI AND CHEESE AND SWEET POTATOES. Mama mia!
I was inspired to think of a recipe that was healthy to keep up those New Year’s Resolutions, and I also wanted to make sure we replenish those vitamins that get squandered when we’ve been, uh, imbibing too much. I know I’m not alone thinking that this year has been a rather eventful one already, and perhaps to calm those nerves we’ve had a few glasses of wine? Just me? Buehler?
Sometimes you decide to make something because you have leftover ingredients that would go bad, and why waste? This was the case for this quick bread recipe, and it has turned out to be the best bread I have ever made.
I had cooked with garbanzo beans a few nights before and had reserved their cooking liquid, as I always do, to use as an egg-replacer for later. I had just wrapped filming my Valentine’s Day Special, which of course you’ll see soon, and since I had the cameras set up I thought, why not try another recipe on-camera.
Iiiiii’m so glad I did.
Behold: a ridiculously healthy vegan bread recipe that is perfect for having your cake and eating it, too. I’ve grown so fond of aquafaba in recipes, as it adds a really moist texture that I’ve found difficult to get with eggs. I actually prefer it now! The buckwheat adds a warmth and heartiness to the bread, which mixes perfectly with the herbacious quality of the oregano on top.