O.M.G.

Editing layouts in Blogger is a major pain! I had to really comb through the HTML coding in the layout (which is INSANE, btw) and try to find the specific bits I was looking for and trying to replace. But as you noticed, the layout matches my mainpage layout, so I'm pleased. Of course, this also means I've spent like 6 hours doing this and have not accomplished any work tonight. >.< Well that's not entirely true. While at the NUS Holiday party, my fellow Yearbook Co-editor and I decided on the theme and even came up with possible ideas for the cover layout. Talk about power hour! And we exchanged great dining places for Vegetarian/Vegan palettes.

Speaking of Vegetarian -- I have a great recipe to share, perhaps it falls under "Nutrition"? I dunno. I don't even really know what I'm planning on doing with that heading... I'll figure it out later. But anyway, I made a Veggie burger with:

• Finely chopped up Cremini mushrooms and onion (and cooked)
• Textured Vegetable Protein (TVP)
• 1 egg (to bind it)
• salt, seasonings/spices, a little soy sauce

I have to say -- AMAZINGLY delicious. I used Bob's Red Mill brand of TVP and it was really reasonably priced at ~$3 for a big bag that will last a long time. It really does have the texture of meat and it takes on whatever flavours you throw into it. I used soy sauce, dried basil, oregano, pepper, and salt to flavour mine and it was perfect. I formed the patties using a small plastic container (small Philly cream cheese container) and pan fried them with a little virgin coconut oil. SO AMAZING. It really does have the "mouth feel" of ground beef, it's ridiculous. (I also tweeted about it!)

The best part is that so little ingredients actually went into making them that I have lots left over and will likely make it again tomorrow. I used about 1/2 cup of TVP to make 3 perfectly sized patties (when mixed in with cooked minced mushrooms and onion) and it comes out to probably less than 200 Calories for all 3 patties (80 Calories per 1/4 cup of TVP), and get this: 24 g of protein for 1/2 cup of TVP! AMAZING! I will try throwing some of this into the next lasagna I make for my boyfriend and we'll see if he can spot the difference... haha.