A Make + Lifestyle Blog
After recently making Greek yogurt for the first time with my Instant Pot, I found myself with a container full of whey. I’ve never been in this position before, so I turned to Google and settled upon making a batch of Wheat Whey Chocolate Chip Muffins for my soon to arrive house guests.
This week, I’ve had Sushi on the mind. I adore Japanese cuisine, but as a Vegetarian, I get satisfying Japanese food far less often than I would like. My favorite Japanese restaurant is a hole in the wall up in San Francisco named Cha-Ya, but I so rarely go there now that I’m no longer living a few blocks away.
So, today, I made basic vegetable sushi with three types of filling: teriyaki tofu, carrots, and kabocha squash. The teriyaki tofu added a savory touch, the fresh carrots added a satisfying crunch, and the roasted kabocha squash added a smooth, sweet juxtaposition. I hope you enjoy this Teriyaki Tofu and Veggie Sushi as much as I did!
Sometimes I just crave dessert. Ok, let’s face it, I usually want dessert. Today, when I looked into my refrigerator, I had some milk and heavy whipping cream that I wanted to use up.
Initially, I started with just making some simple crêpes and filling them with Nutella and topping them off with freshly whipped cream. However, after my initial cravings were addressed, I had a full bowl of crêpe batter and another of whipped cream.
I have tried some amazing Mille Crêpe Cakes, but they were usually very expensive and rich. So, I decided to attempt making a simple one and see how it went.
Welcome to Up As I Go!
I love creating, and usually, I’m just making it all up as I go along. I am starting Up As I Go as a blog to showcase some of my projects, get feedback, and hopefully inspire others as they improvise and create.
