Oh so many choices! Can't wait to look at more and pick out some things. Fun fun!
Saturday, January 31, 2009
Friday, January 30, 2009
Getting help from all the people who care about me, even strangers!
Meet my squad. Tougher guys you've never met...
Here's what I came up with. Two sweet potatoes, boiled and mashed with almond milk and Earth Balance. I topped it with an amazingly terrific sauce made of melted Earth Balance and organic brown sugar. (The youngest child yesterday informed me that I was almost out of brown sugar...I think I've been hitting the jar to much lately!!)
Ohhh listen closely and you can hear my joy..or is that the sound of me telling that restaurant to kiss my thrifty vegan heiny? Mwah!
Thursday, January 29, 2009
Tuesday, January 27, 2009
P.S. I think some bananas in there would be yummy too.
Monday, January 26, 2009
*Orange juice: I make OJ from fresh oranges or concentrate, then use a couple of big jars to hold it (doesn't last long around me- I love juice!!)
*Piggy Banks: Allowance earned at our house is stored in decorated jars.
*In the bathroom: I use jars with bright lids for my hair things, makeup pencils, etc.
Saturday, January 24, 2009
Friday, January 23, 2009
Thursday, January 22, 2009
Trouble comes in here! I love my coffee and none of the non-dairy milks I am using seem to make me happy. My almond milk separates, rice milk is too thin, and I don't love the soymilk/coffee combo. I have used Silk Creamer before, and Mimicreme once, but none of that is available locally. I can order some creamer if it comes down to it, but I'd love to come up with something on my own instead.
Wednesday, January 21, 2009
By Dr. Ben Kim on August 13, 2005
1 bunch of kale, washed and chopped into bite-size pieces
Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.
Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.
Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.
Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.
We enjoy this dish with avocado and a bowl of brown rice or quinoa.
Monday, January 19, 2009
Kris Carr also has a blog and website. Never fear! You don't have to be battling cancer to benefit from her blog or film. She is an inspirational person full of good ideas and encouraging thoughts.
Saturday, January 17, 2009
Thursday, January 15, 2009
The first vegan cookbook I ever had was How It All Vegan. This is what seems like centuries ago, so I have no idea why or where I got it. I'm guessing I thought the cover was cool, but had no clue what all that vegan talk meant. This was way before any thoughts of being vegan had entered my head. Anyway, I loved the cookbook and love it's follow-ups, The Garden of Vegan, La Dolce Vegan, and Vegan A G0-Go!
I usually botch pancakes, waffles, and the like, but this French Toast came out so well. It ate it all too! Definitely will be a repeat performance in my kitchen!
Tuesday, January 13, 2009
Never fear, that long intro has a point. This VegNews Mac & Cheese recipe is CREEPILY EERILY cafeteria-style mac & cheese like, which is my book is AWESOME. Furthering it's awesomeness is the fact that it doesn't rely on nutritional yeast, tofu, fake cheese, etc. to get that perfect taste. It's super yummy and I love it! I can't imagine that anyone wouldn't gobble this up. Try it! Here's a closeup of the breadcrumb and paprika topping.
We had it with broccoli and some homemade "Parmesan" herbed biscuits, which are another happy story. A while back I posted about one of my favorite old cookbooks, Dining With The Duchess. I decided to try my hand at my favorite biscuit recipe from the book, veganized of course. I began my making some vegan Parmesan using the recipe from Yellow Rose Recipes. Then I veganized the Duchess' ingredients by making my own yogurt out of silken tofu and lemon juice.
The biscuits turned out good, minus fennel which I couldn't find in the Abyss, aka, spice cabinet. I burned the bottoms because our oven is possessed, but the tops sure were good. Success! This was a tasty meal that filled our bellies and made us smile like little kids.
Monday, January 12, 2009
Dessert was considerably more exciting in my book. I had a cup of my favorite relaxing tea, Yogi Tea's Stress Relieving Kava, in my favorite fancy teacup. I enjoyed the last delicious chocolate from my Christmas treats. Brad gave me a beautiful box from Rose City Chocolatier in the vegan variety! I can definitely say that these beat every vegan sweet I have had in my nearly-year of vegan dedication. They are really pretty too! This was the chocolate cherry. Cheers!
Saturday, January 10, 2009
Thursday, January 8, 2009