No, no, not the hummus sitting atop my kidney beans. Look past the acceptable lunch time fare and be incredibly jealous of the view that I get to look down upon when not wondering about Julian of Norwich, or whether or not my new blog format works.
Lunchtime didn't involve dipping into any fantastic left overs. Sadly, no. Rather, I had the layered salad bar treat that started with red kidney beans and ended with some corn. It wasn't as exciting as my mid-morning snack of carrots and hummus.
I adore the ceramic container that I had my carrots in, which was later transformed into my lunch bowl. These containters are fantastic! I have them in two sizes, but wish that I had about 40. In addition to being a million times better for the environment (when compared to some Tupperware out there), they are also acceptable for the microwave (if you so choose to use one) and are great for VeganCowGirls who have memory problems and aren't quite too sure how long the soup has been sitting in the fridge. Each container has a 'chalk board' strip on the side that allows you to write everything from: VeganCowGirl's Lunch to Chickpea Delight March 62008. Excellent stuff! They wash up wonderfully as well. Not that I ever do that.
Today, while reading about the infused bread made by pleasantly plump vegan, I got to thinking about the joys of bread making and how much I miss the (once to me) conventional ovens of North America, and how I long for something other than the dinky (and currently busted) oven I have been continuously complaining about. I miss baked loaves from the shores of Lake Ontario.
So, in honour of my much missed bread baking parties I am going to share one of my favourite things to do at the end of a bread baking session....by far one of the best reasons to bake the bread in the first place!
Ingredients -left over newly risen dough (preferably something whole grain/wheat -left over (or freshly made) chili -olive oil -parchment paper -pizza stone -sea salt -rosemary (crushed)
How to create your very own CHILI BOMB!
Roll out some dough into a shape that resembles a thick mini pizza shell (about 2 cms thick and about 5 cm wide). Add a splog of your chili to the middle of the dough, sprinkle some rosemary on top (and/or any other applicable spices). Now...here comes the fun....if you are wrap challenged, now would be the time to call in your favourite vegancowgirl to the rescue.....grab the 'sides' of the shell and start to pull it together at the top like a little purse. Hold the top bits tight in your hands for a few seconds to let the dough settle into a nice little dough clump atop your chili bomb (I even got really fancy at one point and tied an elongated piece of dough around the pieces - but not necessary). You want to have your chili bomb tight packed tight enough so that it feels like the tummy of a fat kitten (does that make sense? or is it gross?). The trick is figuring out how thick to make your dough so that you can make your bomb without it breaking through.
Bake the bombs on a pizza stone, after coating them in olive oil (or not) and a little bit of celtic sea salt (or not). Enjoy!