Sunday, June 5, 2011

What I've been up to

It's been pretty busy with the school year coming to an end and summer creeping up, here's an update on what I've been doing, cooking, etc. lately:

-planning for cross country next year--summer training!
-getting school work out of the way, just one more week!
-taking the SAT
-raising nearly $3,000 for Share Our Strength with a huge bake sale
-baking for the huge bake sale
-baking numerous vegan chocolate raspberry cakes for graduation parties
-planting basil, thyme, and rosemary
-of course, cooking even more delicious stuff!

One of my favorite summer veggies (grains?) is corn on the cob, especially when it's super juicy and sweet and yummy...mmm I want some right now. Well, corn (along with my new basil plant) inspired me to make this super fresh, summery salad the other day, and now I can't wait until my tomatoes start growing so I can make it again and again this summer.

Summery Corn, Tomato and Spinach Salad with Creamy Basil Dressing
Ingredients (serves 2-3):
2 ripe tomatoes, sliced
2 ears of fresh corn, cooked (steamed, roasted, grilled, boiled, etc.)
3 cups fresh spinach
salt and pepper
creamy basil dressing

1. Layer the tomatoes, corn, and spinach on a plate or toss them in a bowl, then season with salt and pepper.
2. Drizzle on the dressing, then enjoy!

Creamy Basil Dressing

1/4 cup nonfat plain greek yogurt
a handful of fresh basil leaves (I'd guess about 1/4 cup)
2 tablespoons milk or water
1/4 teaspoon salt
1/4 teaspoon pepper
zest of 1/2 a lemon

1. Combine all ingredients in a blender or food processor, blend until smooth.

On the way back from picking up my brother from college in Savannah, Georgia, my parents stopped to buy me an enormous box of fresh peaches. It's huge. So, naturally, I had to make peach almond baked oatmeal for breakfast this morning. I was really happy with the texture of this oatmeal, it was creamy and almost doughy, unlike some crumbly baked oatmeals which seem more like cake or something to me. Plus, the crunch of almonds were really great in here!

Peach Almond Baked Oatmeal
1 1/2 cups old-fashioned oats
1 medium ripe banana, mashed
2-3 peaches (depending on how much you snack on), chopped
2 tablespoons chopped almonds
1 cup unsweetened almond milk
2 tablespoons agave nectar or honey
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon ground flaxseed meal

1. Heat oven to 350 degrees F.
2. Combine all ingredients in a large bowl and mix.
3. Pour the mixture into a greased casserole dish (smaller than 9x13 in.)
4. Bake for 25-30 minutes, until golden brown and puffed

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