feeling betterPosted: March 27, 2010
yuck, there’s nothing worse than a stomach bug. i think it’s going around. but thankfully i’m feeling a lot better. thursday morning was terrible, but as the day went on i started to regain my strength. and i think it is mostly due to this (vegetarians/vegans, look away now):
that is an extremely simple (and healing, i like to think) chicken soup with rice noodles. i walked down to this new deli we have in town to pick up a rotisserie chicken, fresh from the spit. YUM. i haven’t had one of those in a very long time (used to get them alllllllllllllll the time in san diego) so i guess you could say it is one of my comfort foods (and i suppose another reason why i could never go fully vegetarian).
so i ripped that bad boy apart and added it to a simple veggie broth with chopped up onion, celery, and carrot. i also threw in some rice noodles and let it bubble for a few minutes. two bowls of that over the course of the day yesterday and i was back to normal!
and then yesterday, i tried my hand at a cake/pie/dessert thing i’ve had bookmarked since i started reading food blogs religiously (a little over a year ago). it’s been something i’ve wanted to make since then and with my renewed appetite, i went to work. i decided to make it in my cast iron skillet. not sure why, just for funsies. i also veganized the recipe and i think it still worked really well (since it’s not your typical cake/pie/dessert thing).
vegan cranberry pie
adapted from nantucket cranberry pie recipe at cooking books
2 cups chopped fresh cranberries (i used frozen)
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
2 eggs (i used egg replacement powder mixed with warm water)
3/4 cup butter, melted (i used pure sunflower spread)
1 cup spelt flour
1 teaspoon vanilla extract
- preheat the oven to 350F / gas mark 4.
- spread the cranberries, walnuts, and 1/2 cup of the sugar in the bottom of a cake tin or round cast iron skillet.
- mix the rest of the ingredients in a bowl to form the batter. pour over the cranberry mixture and bake in the oven for 45 minutes or so. cool a bit in the pan before serving!
lesson learned: the only thing it takes to get over a sickness is a glossy magazine, a bowl of chicken noodle soup (rice noodles for the gluten-free among us), and (if you’re a spotify user) this motown playlist.