Meat-Eater Goes Meat-Free: Day 6 (+ Nutella Blondies!)
Banana Brioche French Toast at Volunteer Park Café
Hi friends, we’re in the home stretch at Day 6 of Meatless Week. Yesterday, I talked about how I felt more energetic on Day 5, and today, I felt as well as I normally do when I’m eating meat. I even had the energy to do a 9-miler this afternoon!
This morning began with a quick brunch with friends at Volunteer Park Café. I didn’t feel too left out that there were only a handful of vegetarian choices on the menu. My apple and brie panino was tasty enough. (The above pictured brioche french toast was enjoyed by a friend, but I like the photo I took better than the one of my sandwich.)
As Meatless Week draws to a close, I am a little sad that the challenge is over. The week went by quickly, and there were dishes I wanted to make that I didn’t get around to doing. I won’t be cooking tomorrow since we’ll be on the road to my hometown of Vancouver BC, where I’ll be visiting my family for a few days. Meatless Week, for me, ends tomorrow at 6:00pm, exactly 168 hours from when I started. My first “meaty” meal, after much careful deliberation, will be at Alvin Garden.
I am playing with the idea of doing another Meatless Week during the week of Monday, August 16th-Sunday, August 22nd. The Seattle farmer’s markets will be at their full potential in late summer. There’ll be gorgeous heirloom tomatoes, then, and a bounty of other vegetables and fruits at their peak.
If you’d like to participate in our August Meatless Week challenge, leave your name/email/blog url (optional) in the comments and I’ll stay in touch with further details.
My goal is to get at least 30 meat-eating bloggers signed on by August.
30 people doing 7 Meatless Days in a row is just as good as 210 people participating in one Meatless Monday.
(Yes, it’s a little more difficult, but imagine the good it’ll do for the environment!)
Celebrating Day 6 of Meatless Week with gooey Nutella Blondies
So while you’re pondering whether you’d like to join me in our second Meatless Week round, August 16th-22nd, I’ll leave you with this tried and tested recipe for Nutella Blondies. These are so good–full of demerara sugar, with a slightly crunchy, caramelized edge and gooey middle. I keep sneaking back into the kitchen and snagging more, but I figure I earned these treats after that 9-miler.
I’ll be back on Monday with a final post about the effects of meat consumption in America.
Nutella Blondies2 sticks + 2 tbsp unsalted butter 3 large eggs 2 cups demerara sugar (if unavailable, sub either light or dark brown sugar) 1/2 cup granulated sugar 1/2 tsp kosher salt 1 tsp vanilla 2 1/2 cups all-purpose flour 1/2 tsp baking soda 1 tsp baking powder
1 heaping cup Nutella (or any chocolate hazelnut spread)
Preheat the oven to 325 degrees. Line a 9″ x 13″ pan with parchment paper.
In a pan, melt the butter over medium heat, taking care that it doesn’t burn. Set aside to cool slightly.
In a mixing bowl, stir together the eggs, demerara sugar, and granulated sugar. Stir in the melted butter, salt, vanilla, flour, baking soda, and baking powder. (Mixture will be quite thick.)
Spoon the batter into the prepared pan in an even layer. Dollop the Nutella over the surface of the batter, and swirl the tip of a knife in the Nutella to get a pretty, freestyle pattern.
Bake for 25-30 minutes, checking frequently to make sure the blondies don’t overbake. The blondies are done when the batter is puffed and golden, and is still a little moist in the middle.The blondies will collapse slightly once they come out of the oven, and will harden into sliceable pieces in about an hour.