Wow. This weather. The past few days are the kind of days that make people want to stay in Seattle forever. Living in Seattle the past 21 years has taught me that these days are definitely worth savoring because it's not always this way. Maybe that's why every time the sun comes out, Seattle-its throw on their shorts and sun dresses like it was the heat of summer. We might be a little impractical, but we sure know how to welcome the sun. I'm also happy to be emerging from the long, gray winter into times with more light, color, and smells. Spring is truly here.
Yesterday I took advantage of the beauty outside by pulling a chair out front of my house to check emails and chat with my sister and a friend studying abroad while basking in the sun's rays. Then I took a walk to one of my favorite bookstores, Third Place Books, just to browse around. I love this bookstore for many reasons and every time I walk in I feel a sense of community, potential, and inspiration. There's something about having too many books to read and a running list of recommendations that excites me. Even if I will never get around to reading some books I see, I love browsing the diversity of books. There are so many stories in the world worth reading and so much that someone can learn on their own just by reading a book. I like the idea of being a life-long learner, and I think in order to do this you have to keep up a healthy habit of reading. I saw a few new books that I added to my list after yesterday but top of my list is Michael Pollan's new book "Cooked"!
Today I biked to Seward Park from my house, which is a nice ride along Lake Washington. Since it was clear today you could see Mt. Baker all the way down the mountain range to Mt. Rainier. It's crazy how every time I see the mountains on a day like today I am still in awe. They are absolutely stunning. From Seward Park you can see a straight shot to Rainier and even though I know the mountain is many miles away it looks like it is right there because it is so dang huge. I saw in the park and stared at the mountain, feeling it pull me towards its trails. I can't wait to start to go hiking and backpacking more. It's still early in the season, but I can feel the pull already.
This recipe for vegan cornbread is one I have made many times over the past year. I got the recipe from my boyfriend Lane and it is one of the best cornbread recipes I've ever tasted- vegan or otherwise! We've made this cornbread for lots of events with our friends and what I especially love about it is that it's pretty easy to whip up with ingredients around the house. We've made different variations using yogurt and many times we've even used homemade almond milk (directions for that below). Although the recipe is vegan, Lane loves it with melty butter on top. Jam is also delicious or just eat it hot from the skillet!
Vegan Cornbread
Ingredients:
2 Tbsp ground flax seed
6 Tbsp water
1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
4 tsp baking powder
3/4 tsp salt
1 cup soy milk or almond milk- *see below for directions to make homemade!
1/4 cup canola oil
Directions:
1. Preheat oven to 425 degrees
2. Prep an 8 in cast iron skillet with oil (other 8 in pans work too but cast iron is best)
3. Boil water in a small saucepan
4. Add ground flax seed and reduce heat to a simmer until flax and water become gelatinous
5. Set aside
6. In a medium bowl whisk together flour, cornmeal, sugar, baking powder, and salt until well combined
7. Add ground flax, soy milk or almond milk, and canola oil to flax mix
8. Beat until smooth
9. Turn into prepared pan and bake for 20-25 minutes
10. Let cool for 10 min
Homemade Almond Milk
Homemade almond milk is both pleasing to make and to drink. It tastes nothing like the store-bought kind and has the most delightful almond flavor and creaminess. If you buy your almonds in bulk it also can become a cost saver and just one more item to make yourself rather than purchase at the store. If you want to go all out, make some homemade granola to go with your milk!
In a rush, soaking almonds is not necessary but I've discovered that it merely takes more almonds to water to get flavorful milk.
Ingredients:
Almonds- raw, not roasted
Water
Optional add ins: vanilla, salt, cinnamon, 1 date per bath (for a slight sweetness)
Directions:
1. Soak 1 cup of almonds for at least 8 hours or overnight
2. In a blender, mix soaked almonds with 3 1/2 cups of water until frothy and almonds are completely ground.
3. Add any spices or flavorings. If using a date for sweetness add that now too.
4. Pour mixture through a thin mesh sieve lined with cheesecloth. As almond meal collects in cheesecloth, squeeze to get all liquid out.
Lasts about 4 days in the fridge.
