Your Saturday Morning Report
its been a week focused on pivoting, strategizing and revamping
good morning friends, welcome back to our lil Saturday morning report where we hash out our week. my Substack is still growing as I build my online community so in all seriousness its just been me talking to myself really but you know, I am manifesting here. I am excited for the day we can all really discuss life: what we are eating, playing, trying, reading, recommending and treating ourselves with.
this was the first year we watched the Grammys and we almost watched the Oscars but honestly The Handmaids Tale on Hulu has had us in a chokehold. Its kind of confirmed all my worst nightmares but we cant stop binge watching it till we catch up. so imma ask you all what was your favorite part of the Oscars and is it worth it ? this week I took some very needed time away from the socials so I sort of missed all the hullabaloo.
A little personal update :
this week was the first week in over a year that I didn’t post any new recipes which was HARD as I have been working on my recording routine but I needed a lil step back. i am trying to be very considerate of my energy and not push myself to burn out which is easier said than done for my ADHD brain. you may have noticed a lot of change with my Substack as all my recipes are here and no longer on my old site. it took me 7 days of non-stop computer work but it honestly already feels worth it as its gonna save me a lot of time and energy from here on out. my goal is to make my content creation process as streamlined as possible. looking upon my older videos from a year ago is just cringe and painful but ya know what - ya live and ya learn and this is all a part of the process.
i ordered a pretty fancy new tri-pod to help making my recording more breezy and to record over head shots of my cooking in half the time and with more ease. i took some time to strategize and work on my approach and now its time to pivot and implement things i have learned along the way. all this being said - i am excited for all the newness !!!
This weeks review
listen - i am a breakfast for dinner kinda person and nothin screams self care than my fav lil breakfast duo of tofu scramble and bread with olive oil and tomato
YOU GUYS - the folks at Peanut Butter & Co. must love me or somethin because they just keep it comin - and with new flavors this time !! the cinnamon swirl is just ridiculously good. If you are interested I have a discount code “DMG”
okay but do you see this scoring on this beauty !!! this was a moment of pure delight as I was so proud of this loaf.
we love a sneaky lil peaky. say hello to a Saint Patrick’s day classic that may be in our feed very soon <3
time for an oldie but a goodie - shepherds pie because its that time of the year. time for all the “meat” and potatoes.
clarity & connection - a must read for all my introspective peeps that love building deeper understandings with ourselves ( i’ve read it 3 times and it never gets old ).
Next Weeks Sneak Peak
if there is one thing about me is that I love all the seasonal things and making plant based versions of dishes that are traditionally not plant based - like these potato pancakes or boxty that is served around this type of year.
Cheesy Stuffed Potato Pancakes
yields 7 potato pancakes - 110g each
prep and cook time is about 1 hour
Ingredients
*olive oil for frying*
2 - russet potatoes ( 985g )
1 1/2 tsp - salt
1/3 cup - corn starch
1 1/2 cups - vegan cheddar cheese ( I used Violife Brand )
Garnish
freshly chopped chives
sour cream ( click for recipe )
What you will need:
a large pan for pan frying
a wooden or metal spatula for flipping
hand mixer ( optional )
large bowl
measuring cups + spoons
food scale
rack for plate for resting and cooling
Instructions
Prep + boil potatoes
There is nothing worse than going to make something and realizing you don’t have the stuff ! First things first gather your mise en place, get a pot of salted water going to boil the potatoes later. Wash and peel the potato’s and boil till fork tender then strain.
Mash
Using a hand blender or mashing by hand, mash and mix the potatoes well and season with salt. Once fully mixed, add in the corn starch and mix again till fully incorporated and smooth.
Weigh out dough balls to 110 grams then stuff and shape
Using a scale, weigh out the potato dough to 110 grams and roll the dough in your hands before flattening it out. Place a tablespoon or so of cheese and then close it like a purse and sort of seal the edges before rolling it into a ball. Once you have a ball shape again, sort of play patty cake with it and flatten it trying to form a nice cohesive disk shape. Then set on a sheet tray and pop in the freezer for 15 - 20 minutes to sort of set or firm up before frying.
Pan frying time
In a large hot pan, drizzle a bit of oil and then place in 1 or 2 at a time. Watch the edges turn golden brown and then flip. Season with a bit of salt and then transfer to a rack to drop off excess oil or on a plate with a paper towel.
Plating
To serve I like to plate 2 per person with a generous glob of “sour cream” and lots of freshly chopped chives. If you would like the recipe for a cashew based sour cream you can check that out here.
Leftovers
If you have any leftovers, keep them in an airtight, food safe container / to go tub and pop it in the fridge to enjoy later for up to 7 days. You can also keep these in the freezer for up to 2 months.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
