So, I've been meaning to blog about something that happened Friday night. I bought a delicious ripe mango from the store and decided to try something new!
After peeling, cubing, and eating this juicy specimen:
I nibbled all of the goodness off the pit and wondered Can I bake this? Is it poisonous?? After some quick research, I found out that the mango is related to both poison ivy and cashew nuts. I read a few forums about people buying the roasted pit from a street vendor, or roasting them at home, as well as a few scientific journal articles here and here. So, step 1- they are edible. Step 2- there were no recipes for the roasted pit!
I decided to create my own. I put the seed on foil and baked it for half an hour at 350*
After, it became a little browned.
And it smelled heavenly! It was a roasty-nutty-sweet aroma and it filled the house! It made me want baked goods. I baked it for 15 more minutes and started hacking into the shell of the pit with some heavy duty scissors.
Finally I got the seed out...apologies for the orange-y picture, my kitchen was dim and the flash on the camera is horrendous!
At this point, it smelled like a roasted chestnut. The dark brown marbled part is a thin woody skin, and the lighter portion is the seed- it was a grayish color.
Now, I wasn't sure whether the seed was supposed to be gray or not- was it mold?! I didn't want to risk tasting it. The inside of the seed was also grayish.
Does anyone know anything about mango seeds? I really wanted to try eating this, but didn't know if gray was the natural color. For some reason, I feel it should be a cream color, or at least not gray.
Thus ended my late-night mango experiment... I would really appreciate any information anyone has about roasting a mango pit!
Back to the present...I woke up super late at 8:15am today, and showered and dressed quickly. I had a test at 9:30! Of course, I made sure to have a yummy breakfast before I left the house :)
This was 1 sliced banana, half a container of Fage Greek Yogurt, and some Crofter's Organic Strawberry Jam with MaraNatha Almond Butter.
This was really good, but I found myself somewhat overwhelmed with the almond butter. I didn't finish all of the nut buttery bites :( I think I will switch back to PB for a while- this happened to me the last time I had almond butter, too!
After eating I left to take my test- my LAST "test" of my undergraduate career- not counting the final exam! It went alright...I have a high A average in that class so I didn't bother with studying too much ;) After class it was off to work for a busy day! Several of the people I work with are students and have busier class schedules than me. So, Tuesdays and Thursdays, when 1 of them cannot come in, I am responsible for the extra work! I don't mind it at all, but I was super tired today for some reason and just wanted to get out of there.
I had a small lunch around noon since the banana concoction kept me full forever.
2 organic carrots, fat free cottage cheese, and nutritional yeast:
This was very very tasty, but I was hungry-hungry 2 hours later...I had a CLIF bar in my purse but wasn't really feeling it, so I decided to wait to eat again when I got home.
And eat I did! I made a big snack plate at 5pm. It had roasted cauliflower, 3 meatless meat balls, and half a wheat bun with Earth Balance. Plus- Sabra Garlic Hummus for dipping!
Oof. I am absolutely stuffed now! This was super good though, and it took me about an hour to make my way through all of this food. I halved this recipe for the cauliflower. Of course, I rarely follow directions and made some substitutions.
Instead of lemon juice, I used lime.
Instead of minced garlic, I used garlic powder (laziness at its finest- I had a jar of minced in the fridge!)
And I omitted the salt, black pepper, dill, and olive oil. Instead of olive oil I used sprayable Smart Balance :)
I love that recipe though! I am thinking about trying it with broccoli and ketchup in place of mustard tomorrow! Mmmm. I also love Ameena's Indian Cauliflower recipe, and have been thinking of a way to turn it into a roasted dish incorporating all of the spices she uses!
What's your fave roasted veggie?