When she was little, my cousin Maya (who’s going to be 13 soon!!!) used to play a game where she would paralyze and cocoon me in “The Sticky Stuff!” I couldn’t help but think of her while putting together these last few meals…
Last night I put the leftover Vegan Shepherd’s Pie in the food processor with some veggie stock to form a few patties that got fried in a non-stick skillet:
It was so gooey that I wound up doing A LOT of hand/spatula/bowl licking and didn’t have enough left over for the fourth patty, so I wound up just eating it “raw” -
Pretty darn delicious just straight-up like that.
On the side, some organic brussels sprouts (just remove the stem nub and chop into “shreds”) with shallots and garlic, deglazed with veggie stock and seasoned with salt/pepper/fresh herbs from the porch.
I was already pretty full from all “the sticky stuff” so I made myself a smaller portion than I’d originally intended:
A lovely Cara Cara organic orange -
I did some food prep work before bed – I started soaking a package of dried beans and put together a breakfast cookie for today:
- 1/2 cup rolled oats
- 3 TB Nutribiotic Vanilla Bean ProZone
- 1 sample package Regular FitNutz PB Mix
- Almost 1/3 cup of water
Pat it all down onto a plate with a spatula and let it sit overnight in the fridge. This morning, I put it in the freezer for 10 minutes, hoping I could flip it over and make it firmer, but it wouldn’t budge from the plate. Sticky, sticky, sticky.
So I let it be, and made it look prettier with some strawberries.
Notice how my plate is still thawing?!
I actually enjoy the breakfast cookie, but I wouldn’t call it a “cookie” – cookies are compact, chewy, and, well….not sticky!
I’d compare the texture to cookie dough, actually – with some added texture from the oats. If you like raw peanut butter oatmeal cookie dough, this is the breakfast for you – would probably be delicious with some raisins and cinnamon too.