We Have the Power to Effect Change! (But First, Let's Eat.)

One of my greatest pleasures since switching to a plant-based diet (precisely two years ago, today) is to serve homemade vegan food to an omni and have it well-received. When I find a recipe (or, occasionally, just whip something up off the top of my head) that gets good reviews from both the herbies and the omnis in my life, I feel the need to share it. While many people may never have the desire to switch to a completely vegetarian or vegan diet, the evidence is mounting that movement towards eating more plant-based meals overall is in our best interest, for many reasons.* If each and every one of us committed to eating more plant based meals - even if it's just cutting out animal products one day a week - we could effect some serious change! Together, we have the power. Let's use it!

You can start by trying out this recipe for a meatless Curry Salad Sandwich. The recipe is from the book Quick and Easy Vegan Comfort Food by Alicia C. Simpson, but I adapted it a little to suit my own tastes. I find it to be a great substitute for chicken or tuna salad and it pairs well with some leafy greens and sweet potato fries.

Ingredients

One 8-ounce package tempeh, any variety

2 cups vegetable stock

1/4 cup plus 2 tablespoons vegan mayonnaise (I use Vegenaise)

1/4 cup plus 1 tablespoon sweet relish

1/4 cup chopped red onion

1/2 teaspoon kelp granules (if you don't have this on hand, you could substitute with salt)

1/2 teaspoon stone-ground mustard (I omitted this ingredient because I didn't have any)

1/4 cup diced celery

8 slices whole-grain or sprouted bread

Directions

Simmer the tempeh in stock for 25 minutes. Discard any excess stock and set the tempeh aside to cool.

Grate the cooled tempeh into a medium bowl. (I discovered that I don't even own a grater, so I just broke the tempeh apart with my (freshly-washed) hands. I suppose you could also use a food processor.) Add the mayonnaise, relish, onion, kelp powder, mustard, and celery, and stir to combine. Spoon onto the bread and close the sandwiches.

This recipe is delicious as is, but I prefer to add dried cranberries, chopped cashews, and about a teaspoon of curry powder to the mix. (Hence the name Curry Salad Sandwich. In the book, the recipe is titled Tuno Tempeh Sandwich.) Alternate add-in options: golden raisins, gala apples, red grapes, walnuts, almonds, sunflower or pumpkin seeds. Also, feel free to add any toppings that please you - lettuce, tomatoes, sprouts, shredded carrots - the more veggies the better! I wish I had a photo to share, but this meal is typically devoured before I even think of picking up my camera.

Happy eating!

*The UN issued a report stating that lesser consumption of animal products is necessary to save the world from the worst impacts of climate change. (Source) Going further into detail, they stated, "Current patterns of production and consumption of both fossil fuels and food are draining freshwater supplies; triggering losses of economically-important ecosystems such as forests; intensifying disease and death rates and raising levels of pollution to unsustainable levels." (Source) "Agriculture, particularly meat and dairy products, accounts for 70% of global freshwater consumption, 38% of the total land use and 19% of the world's greenhouse gas emissions," the report stated. (Source) Meat and dairy consumption have also been strongly linked to heart disease, diabetes and cancer, and plant-based diets have been shown to reduce or even reverse the risk or effects of these deadly diseases. (Source)

Garden Perks & Pest Control (Project 358: Days 216 - 221)

Day 216: Tofu Scramble

For the breakfast pictured above, I followed this Tofu Scramble recipe from the Happy Herbivore. Within the vegan community, recipes for tofu scrambles abound. This is the first one I've tried and I have to say, I feel no need to look further. Doesn't it look just like scrambled eggs? The taste and texture are very similar as well, making it a great option for vegans craving a hearty breakfast. The link above takes you to HH's basic scramble recipe, to which she encourages you to add whatever you have on hand in the way of veggies, herbs, and legumes. To mine, I added red onion, jalapeno, sun gold tomatoes, and heirloom grape tomatoes, all of which were picked from my garden, save the onions. If I'd had black beans on hand, I'd have thrown those in too. On the side, I had half a sprouted wheat bagel and a small bunch of grapes from my parents' garden. This meal was immensely satisfying and kept my hunger at bay far longer than a bowl of cereal ever could.

Day 217: Apparently, Peppers Require Patience

Pictured above is a Blue Jay Bell Pepper plant. We planted this in our vegetable garden last year and it proved to be very productive. At the time, I remember reading on its tag that the peppers ripen through purple to a deep red color. However, they remained purple for so long that we eventually grew impatient and picked them prior to their turning red. A part of me even doubted the validity of that claim. They're not ever going to turn red, I thought, those silly horticulturalists don't know what they're talking about. So we ate every single one of those Blue Jay bell peppers while they were still purple. And they were good! The walls were on the thin side and they could stand to be a little sweeter, but overall, we were just super stoked to be eating food that we grew ourselves and for that reason alone, they tasted great.

As we planned out our vegetable garden this year, we decided once again to go with the Blue Jays. The plant proved to be as reliable as it was last year, producing fruit long before our other pepper plants. This time, I decided to wait it out. And I'm so glad that I did. Our first beautiful Blue Jay started out a lovely shade of amethyst. As the weeks went on, the color started to fade and eventually turned to yellow, through orange, and into the lovely red shade pictured above. The whole process took over two months! We finally ate it a few days after this photo was taken and boy, was it worth the wait! I'll never be impatient about my peppers again.

Day 218: Natural Pest Control No. 1

Day 219: Vegans Can BBQ Too!

Above: zucchini, red onion, Anaheim chile, and Blue Jay bell pepper (in red!) lightly brushed with BBQ sauce and grilled to perfection (all but the onions were from our garden). Veggies served over a bed of quinoa with vegetarian baked beans and fresh cantaloupe on the side.

Other great options for vegan BBQ: polenta squares, potatoes, marinated tempeh and portobello mushrooms, veggie burgers and veggie dogs, corn on the cob, and seasoned eggplant slices. When it comes to summertime grilling, it's not just the omnis that get to have all the fun.

Day 220: Natural Pest Control No. 2

Day 221: Eggplant Chana Masala

Ingredients:

3 large onions, roughly chopped

4 - 5 garlic cloves, minced

1 - 2 tablespoons olive oil

1 teaspoon curry powder or to taste

1 - 2 teaspoons cumin or to taste

1 large eggplant, peeled and chopped into 1/2" pieces

2 (15-ounce) cans chickpeas, drained

2 (14-ounce) cans peeled tomatoes, drained

1 can vegetarian chili (Health Valley and Amy's make good ones)

1 large handful chopped fresh cilantro (about 1/2 cup)

Instructions:

Saute the onions and garlic with the oil, curry powder, and cumin in a large pot until the onions are soft or translucent, approximately 5 minutes. Add the eggplant, and saute for 5 minutes longer, until lightly browned and softened. Sometimes the eggplant will absorb a lot of oil, so you might need to add more to prevent sticking. Add the chickpeas, tomatoes, and chili. Simmer for 20 to 30 minutes. It will get watery, but then reduce to a thick, stewy chana masala. Add more spices to taste. Stir in the chopped cilantro and serve.

The above recipe is taken from The Kind Diet, written by Alicia Silverstone, which I received as a birthday gift from a dear friend and fellow vegan. I highly recommend the book to anyone interest in dabbling in a vegan diet. Alicia's writing style is friendly and accessible and she manages to present the many reasons to go vegan convincingly without being pushy or preachy. The second half of the book is packed full of incredible recipes, including the Eggplant Chana Masala pictured above. This is the first recipe I've tried from the book and it did not disappoint. Rich, hearty, and satisfying, it is also incredibly easy to make and still tastes great the next day (or several days later - the recipe makes a lot). I served it over a bed of wild rice with a simple herb salad on the side. The only thing that could improve this meal is some warm, buttery naan. Man! Why didn't I think of that?!

Project 358: Days 188 - 194

Day 188: Fire In The Sky

Day 189: Lunch.

Tempeh bacon, golden heirloom tomato, avocado, baby spinach, sunflower sprouts, mustard, and Vegenaise on whole wheat bread. On the side: arugula, golden heirloom tomato, avocado, and sunflower seeds tossed in balsamic vinaigrette. Yum.

Day 190: Uncertain

Day 191: Breakfast.

A big ol' hearty breakfast hash made from red onion, green bell pepper, red potatoes, and crumbled Organic "Hemp-fest" Breakfast Patties. Topped with tomato, avocado, and a dash o' Chalula hot sauce. This was so freakin' yummy, but the photo does not do it justice. In hindsight, I realize I shoulda' thrown a piece of toast in the mix, if only for compositional purposes. Oh, well. C'est la vie!

Day 192: Dinner.

Peanut Stew:

1. Chop half an onion and cook in pot.
2. Add a can of stewed tomatoes, a half cup of crunchy peanut butter, and a half can of garbanzo beans.
3. Chop a potato and add to pot with a sprinkling of thyme.
4. Cover pot and cook on low heat for 20 min.
5. Serve on rice.
6. Munch.

I snagged this recipe from The Vegan Stoner, a charming and aesthetically pleasing blog dedicated to food that is "cheap, fast, and vegan." I've been following the blog for a while now, but this is the first recipe that I felt compelled to try (they had me at "crunchy peanut butter"). I did have to cook it for almost twice as long as directed to get the potatoes soft, and we did end up adding salt, black pepper, and cayenne because it needed a little kick, but overall, this recipe is bomb. I will be making it again in the future fo' sho'.

Day 193: Have Wheels, Will Travel

Elinor's legs are now long enough to pedal the tricycle! Evan, nine whole months after receiving a bicycle for his birthday, finally decided to try riding the thing!! Dreams of family bike rides are dancing in my head!!! I LOVE EXCLAMATION POINTS!!!!

I am a happy mama.

Day 194: So Close, Yet So Far Away

My childhood pool, closed for the summer due to budget cuts. Sigh. This kinda' broke my heart a little, truth be told.

Summer Salads (Project 358: Days 168 - 169)

Day 168: Broccoli Stalk (And Floret) Salad

Another copycat edition of the VegNews Recipe Club...

Ingredients:

2 carrots, cut into matchsticks

6 broccoli stalks, thinly sliced*

1/4 cup sunflower seeds

1/2 cup dried cranberries

1/2 cup raisins

1/2 cup walnuts, chopped

2/3 cup vegan mayonnaise (I used Vegenaise)

1/4 cup agave nectar or brown rice syrup

In a large bowl, add all ingredients. Stir and mix well. Serve immediately or refrigerate for 1 hour to 

chill.

* I didn't really know what they meant by "6 broccoli stalks" and plus, I don't discriminate between stalks and florets so, instead, I chopped up (rather coarsely) 3 broccoli crowns, in their entirety.

Stephen and I both found this salad to be full of deliciousness, but I do have one complaint: too sweet. In my opinion, all of the sweetness in this salad should be derived from the cranberries and raisins. I mean, my goodness, those two ingredients are practically candy. I will make this salad again, but I will, without hesitation, completely remove the agave nectar from the recipe. I believe that doing so will allow the tanginess of the "mayo" to really shine through as the perfect complement to the sweetness of nature's candy. Crunchy, chewy, sweet, and tangy? Sounds like perfection to me!

Oh, and I served it with Panko-Crusted Tofu, a very simple recipe that basically involves draining a block of firm tofu (using the super awesome Tofu X-Press, an absolute necessity to the vegetarian kitchen, in my humble opinion), soaking said tofu in the marinade of your choice, dredging it in panko bread crumbs, and finally, cooking it up crispy in a wee bit o' toasted sesame oil.

Day 169: Simple Summer Salad

The salad photographed above is a summer staple in my house, so simple, so delicious, and even better when you can provide the ingredients from your own garden (currently, the only ingredient I could provide is the basil, but that will change!). Here, in very rough form, is the recipe:

Ingredients:

cucumber, chopped

avocado, chopped

tomato, chopped

fresh basil, torn

olive oil

balsamic vinegar

salt

pepper

Combine all in a bowl and enjoy, preferably al fresco, and with a glass of wine.

I hope all of you are enjoying your summer evenings! I know I am!

Project 358: Days 159 - 162

Day 159: Currently Reading

I have this terrible habit of always reading a million (okay, six) books at once. This may lead you to believe that I read constantly, burning through hundreds of books within the span of a couple months. In actuality, I have only finished one measly book this year, and that was because I had a deadline (thank you, book club, for forcing me to focus). I find it nearly impossible to commit myself to one book at a time because there is so much out there that I want to read (it actually makes me feel kind of panicky sometimes, the thought that I will never in my lifetime be able to read all the books that I want to read). But this habit of reading multiple books at once is totally inefficient, especially considering the limited amount of time I have to devote to the hobby. Am I going to change? Eh, it's unlikely. Then again, you know what they say...admitting you have a problem is the first step towards recovery.

Now, if you'll excuse me, I have a deadline to meet...Book Club Meeting #2 is only a few weeks away!

. . . . . .

Then again, maybe I'll just go outside and drink a mojito instead...

Day 160: Mmmmojitos!

Ingredients:

10 limes, fresh pulp and juice

30 leaves fresh mint

3/4 cup sugar

1 (to 1-1/2) cups white rum

club soda (to taste), chilled

1. Place lime juice, mint, and sugar into a pitcher.
2. Using a muddle stick, mash to release mint oils, and dissolve sugar into juice.
3. Add rum and lots of ice topped with club soda. Add more club soda to glasses if a lighter drink is desired.
4. Garnish with fresh mint and lime slices.
5. Head out to the patio on a warm summer evening, put your feet up, and enjoy!

Recipe makes 10 servings. Drinking with a larger group? Or alone? This link will take you to the original recipe, where you'll find a handy little tool to help you customize the ingredients to fit the party. Cheers!

Day 161: Catnip In Bloom

Day 162: Me and My Girl

Recent Recipes (Project 358: Days 149 & 150)

For days 149 and 150, I thought I'd share a couple of new recipes I tried recently. The first, Vegan Avocado Pesto, was sent to me by the awesome VegNews Recipe Club (sign up and they'll email you a new vegan recipe each week). I discovered the second recipe, Miso Chickpea Sliders, in a recent issue of the Sacramento Bee.

Day 149: A New Twist On An Old Favorite

Ingredients:

1 pound dried linguini (I used whole wheat spaghetti)

1 bunch basil leaves (about 2 1/2 ounces)

1/2 cup pine nuts

2 ripe avocados, pitted and peeled

2 tablespoons fresh lemon juice (about 1/2 a lemon)

3 cloves garlic

1/2 cup olive oil

Salt to taste

Freshly ground black pepper to taste

1/4 cup chopped sun-dried tomatoes (optional)

1. In a large pot, bring water to a boil. Add pasta and cook to package directions. While pasta cooks, combine basil, pine nuts, avocados, lemon juice, garlic, and olive oil in a food processor and process until smooth. Season with salt and pepper.
2. Drain pasta. In a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf. For an extra touch of color and flavor, top pasta with sun-dried tomatoes.

I served this dish alongside oven-baked garlic bread and a spinach/dried cranberry/sunflower seed salad tossed with Bragg's Healthy Vinaigrette. The avocado is a nice addition to the traditional pesto sauce, giving it a rich, creamy texture. Evan wouldn't touch the stuff, opting to eat his spaghetti plain (crazy kid), but Elinor DEVOURED it, and kept asking for more! Stephen was a big fan of it too (I even caught him eating it cold, later that same night). This recipe is definitely worth repeating!

Day 150: Oh, Miso Hungry

Ingredients:

8 tablespoons sweet white miso, divided

1/2 cup vegan mayonnaise (I used Vegenaise)

Two 15-ounce cans chickpeas, drained

1/3 cup chopped fresh cilantro

1/4 cup olive oil

2 teaspoons garlic powder

1 teaspoon five-spice powder

1 teaspoon salt

1/2 teaspoon ground black pepper

Zest of 1 lemon

1 1/2 cups panko breadcrumbs

1 to 2 tablespoons sesame oil (canola or vegetable oil can be substituted)

Sliced tomato

Leaf lettuce (I used baby spinach)

8 mini burger buns

1. In a small bowl, whisk together 2 tablespoons of the miso and the mayonnaise. Set aside.
2. In a food processor, combine the chickpeas, remaining 6 tablespoons of miso, cilantro, olive oil, garlic powder, salt, pepper and lemon zest. Pulse until coarsely chopped, but not pureed.
3. Form the mixture into 8 patties about 3 inches around and about 1 1/2 inches thick. As you form the patties, use your fingers to firmly pack them.
4. Place the breadcrumbs in a shallow bowl. One at a time, set each patty in the bowl and pat breadcrumbs onto all sides of it.
5. In a large skillet over medium-high, heat 1 tablespoon of the sesame oil. Add the patties and cook until browned and heated through, about 3 to 4 minutes per side. If the patties start to stick, add another tablespoon of oil when flipping.
6. Serve the burgers on buns topped with miso-mayonnaise, lettuce and tomato.

This recipe is for sliders, but since I was unable to locate mini burger buns at the grocery store, I decided to make the burgers to fit standard-sized buns. This proved to be a mistake, as the mixture does not hold together very well. There was definitely some under-breath cursing happening in that kitchen as I tried, unsuccessfully, to flip those suckers and keep 'em in one piece. BUT, they did eventually make their way to our dinner plates and man were they tasty! Now, the recipe called for topping the burgers with green leaf lettuce, and I chose to use baby spinach because I had it on hand, but in retrospect, I think these burgers would taste fantastic with greens more on the bitter side. Think arugula, or even dandelion.

On the side, I served a salad that I whipped together at the last minute: spinach, sunflower seeds, and fresh blueberries tossed in Bragg's Ginger and Sesame salad dressing. If I make these again in the future, I'll skip the salad and serve 'em up with spicy sweet potato fries and sesame ginger green beans instead. Yum!

Tried any good recipes lately?

Project 358: Days 135 - 141

Day 135: On My Mind

Tomorrow morning, Stephen and I are heading out of town for an overnighter in Mill Valley, the third time we've spent a night away together since our first child was born four and a half years ago. We're staying at a nice hotel, riding bikes through the abundant beauty that is Marin County, and trying out some new restaurants. I am looking forward to this. Very much.

Day 136: See this post. 

Day 137: Strings

Day 138: Thai For Two

Yellow onion, red bell pepper, and tofu simmered in coconut milk and green curry paste. Served over brown rice and topped with fresh cilantro (from the garden!). On the side, cucumber salad: cucumber sliced very thinly (a mandoline works great for this purpose) and marinated in seasoned rice vinegar for at least one hour. Upon serving, sprinkle the salad with Nori Komi Furikake (pictured below). It's a mixture of sesame seeds, salt, sugar, and seaweed and is labeled as rice seasoning, but works well atop this salad too.

Nori Komi Furikake Rice Seasoning

Day 139: Sweet Smile No. 1

Day 140: Sweet Smile No. 2

Day 141: Awaiting Grandma Kim's Arrival

Thank you, Kim, for watching the kiddos while Stephen and I get away for a bit. It really means so very much to us. We know you guys will have fun, but we hope that you will also be able to get some sleep. :)

Happy 3-Day Weekend, Everyone!!!

Mmmm...Pie (Project 358: Day 124)

I recently hosted a long overdue girl's night at my house. It was so wonderful to see some of my favorite women (missed you muchly, Mel!), chat about our lives, drink wine (or hot tea), and enjoy a slice of this decadent chocolate ganache pie with mixed berry sauce:

Day 124: Mmmmm.....pie

I have to say, this photo does not do the pie justice. I think I was focusing on the conversation more than the photo I was taking and, apparently, my camera was doing the same. The texture was smooth and creamy, the flavor rich and not too sweet. It was sinfully delicious. And yet, because it contains no eggs or dairy, it is low in fat and cholesterol. Best of all, it is super easy to make.

Here is the recipe, which I got from one of my favorite cookbooks in the whole wide world, The 30 Minute Vegan by Mark Reinfeld and Jennifer Murray:

Ingredients

1 1/2 cups vegan dark chocolate chips

(preferably grain-sweetened) (see Tips and Tricks, below)

1/2 cup pure maple syrup

1 (12.3-ounce) package Mori-nu firm silken tofu

1 tablespoon vanilla extract

1/8 teaspoon sea salt

1 premade pie shell

1. Melt the chocolate chips by heating them in a double boiler over medium heat (see Tips and Tricks, below) until the consistency is smooth, lump-free, and creamy, stirring only once or twice.
2. Meanwhile puree the maple syrup, tofu, vanilla, and sea salt in a food processor until smooth. When the chocolate is thoroughly melted (about 20 minutes), add it to the food processor and blend well.
3. Pour the mixture into the pie shell and chill until firm all the way through, about 1 hour.

Tips and Tricks

This dish will come out sweeter if you use the more common semisweet chocolate chips, which contain cane sugar. Sunspire sells a variety that we prefer, which is grain-sweetened (I found them in the Natural Foods department at Raley's), but either one will work -- sweeten to your heart's content.

Also, when melting chocolate in a double boiler (which can also be any glass or stainless-steel bowl set on top of a pot with 1 to 2 inches of boiling water in it), be absolutely sure that both the bowl and anything you use to stir the chocolate are completely dry. A good way to make sure the melting pot or bowl is dry is to start heating it before you put the chips in; this will dry out any moisture. The slightest droplet of water will "seize" the chocolate, leaving it lumpy and devastatingly imperfect looking. But surely do not cry over broken chocolate; everyone still loves to lick it up and your lumpy little pie will still taste divine.

......

The authors of the cookbook suggest topping the pie with their Strawberry-Rhubarb Sauce. I didn't have any rhubarbs on hand, so I adapted the recipe a bit:

Ingredients

2 cups frozen mixed berries, thawed

1/4 cup agave nectar

Pinch of sea salt

1. Blend the berries, agave, and salt until smooth.

(If you have leftovers, as I did, the sauce is fantastic as a topping for waffles or as a mix-in for your morning bowl of oatmeal. Throw some chopped walnuts into the mix. Delicious!)

......

If you have a little more time on your hands, the book provides a recipe for a Live Piecrust that sounds absolutely divine. Next time I make this pie, I am definitely going to budget in the time for this one, and leave the premade crust on the store shelves. Here's the recipe:

Ingredients

1 1/2 cups almonds

1 1/4 pitted Medjool dates

2 tablespoons shredded coconut

1/4 teaspoon ground cinnamon

Pinch of cardamom, nutmeg, or allspice

1. Place the almonds in a food processor and process until just ground. Add the dates, coconut, cinnamon, and cardamom, and process until the dates are broken up and the mixture begins to run up the sides of the processor. You may need to add more dates if you are using a variety that is not as moist as the Medjool.
2. Use your hands to press the crust into a 9-inch pie plate and refrigerate. The crust should be about 1/4 to 1/2 inch thick.

Variations

• Try using only 3/4 cup of almonds, plus 3/4 cup of either pecans, walnuts, or macadamia nuts.
• Replace the dates with other dried fruits, such as apricots.
• Replace 1/2 cup of the crust's dates with raisins. These dried fruits will not stick together with the nuts as well as dates, so add agave nectar -- start with 2 tablespoons, and add more as needed to hold things together.
• For a low-fat version, replace the almonds with raw buckwheat groats.

......

My final word of advice on this pie: make sure you've got enough people to share it with. Otherwise, it may become breakfast. Or a late-night snack, smeared with peanut butter. Gross! Who would do such a thing? Certainly not me....(psst! it was delicious!)

Project 358: Days 87 - 94

Day 87: Ha. Ha.

This made me laugh out loud. Still, I'm not sure if it's really funny, or not funny at all.

Day 88: WTF?

Remember that beautiful loaf of whole wheat bread I made a couple weeks ago? So, umm, this atrocity pictured above is whole wheat loaf #2. Yeah. Not so appetizing, right? The recipe I followed (for both loaves) gave instructions for a 1.5 lb. loaf and a 2 lb. loaf. First try, I did 1.5 and it turned out perfectly. Second time around I thought, Hey, why not try a two pounder? We eat a lot of bread...It'll last longer. Big mistake, apparently. WTF happened here??

Day 89: The Family Bed

I recently attended a required preschool parent meeting and when I returned home, around a quarter to nine at night, this is how I found my family. Don't you just want to snuggle right into that photo? Okay, you probably don't. But, gosh, I sure as hell do.

Day 90: Good Things Come in Small Packages

Okay, so I use reusable bags for the grocery store and Target, but have been feeling like I need something smaller to whip out for small or random purchases. You know, a couple CDs, a tank top, or a small batch of farmer's market produce, that sort of thing. Inspired by my older sister, who always has a handy reusable bag (or two) tucked neatly inside her purse, I decided to peruse Amazon and buy one for myself. Pictured above is the bag that I chose. It folds up neatly and discreetly into this charming little strawberry. I made sure to get my hand in the photo so you can see just how teeny weeny it is. Not a bother at all to pop it in my purse, and below is what it looks like in its full form.

Tada!

Pretty cool, no?

Day 91: Evan's "Rainforest" 

If I had to guess Evan's favorite activity of late, it would definitely be drawing. It's the first thing he wants to do in the morning, the first thing he wants to do when he gets home from school, the last thing he wants to do at night before bed. He will sit at the kitchen table for literally hours on end, drawing elaborate pictures and telling even more elaborate stories about them. I hope he never grows tired of creating art. I will certainly never grow tired of admiring it.

Day 92: Pensive Little Man

Oh, Evan Samuel, my how you've grown.

Day 93: Soaking In The Sun

Flip flop weather is here again, hallelujah!

Day 94: Good Morning!

One of my favorite ways to start the day is with a green smoothie. It's such an easy and delicious way to get in a couple servings of leafy greens, first thing in the morning. For this one, a tried to use the following recipe, which I got from VegNews Magazine's online component:

Vegan Southern Sunrise Smoothie

3 cups collard greens

1 banana

2 cups strawberries

3 cups peaches, chopped

2 cups non-dairy milk (I used almond)

(I also added some blueberries, even though the recipe didn't call for them.)

Place all ingredients in blender and blend until smooth. Makes 2 servings.

Now, I don't know what kind of industrial-sized blender the author of the recipe used, but there was no way I was going to be able to fit all that stuff into my very normal-sized KitchenAid. So, I had to improvise a little bit with the numbers to get it to work. I think I may have been a little heavy-handed with the collard greens because when I first tried it, it tasted very, very green. I squeezed the juice from one lemon into the concoction and gave it another spin in the blender. The acidity of the lemon completely cut through the bitterness of the collard greens and allowed the sweet flavors of the fruit to shine. Even the kids liked it! I thought they might be turned off by the color, but they actually thought it was really cool and sucked their servings down in no time flat.

Re-Thinking Lunch (Project 358: Day 81)

Day 81: Move Over, PB&J

I don't normally go to this much trouble for lunch, but I had a hankering for Mexican today and didn't feel like spending my moola on takeout. Instead, I sauteed some onions, carrots, and bell pepper in olive oil, mixed in some black beans, and seasoned it all with chili powder, ground cumin, black pepper and sea salt. I spooned the mixture into a couple corn tortillas and topped the tacos off with fresh avocado. As a simple side dish, I took a handful of baby spinach and lightly tossed it with Catalina dressing. You may remember from this post the trouble I had at the grocery store one day finding a Catalina dressing that didn't contain HFCS. Well, it turns out that was a site-specific sort of problem (Seriously, Savemart? It's time to step up your game). On a later trip to my usual grocery store, I easily found more than one brand of Catalina without the dreaded ingredient. Anyway, I'm totally glad I went to the trouble to make this for lunch because really, it wasn't any trouble at all! Plus it tasted bomb and was waaaaaay better for us than any Mexican takeout could ever be. Just might have to do this sort of thing for lunch more often. Why should Dinner get all the special treatment?

Project 358: Days 76 - 80

Day 76: Sans Fromage

I love me a baked potato, so warm and hearty, so satisfying on a cold night. This time, we skipped the cheese (more on that later), and added sauteed onions, asparagus, and kale to our typical black bean topping. This photo doesn't do the meal much justice, and strangely makes it look much smaller than it actually was. So you'll just have to trust me on this, it was deeee-lish!

Day 77: It's All About The Shoes

I went to Maggie's bridal shower on Friday night, and I could not stop looking at her shoes. They look vintage to me, but apparently she bought them new. Aren't they just the cutest? Totally made the outfit.

Day 78: Crazy Runs In The Family

Day 79: What A Gem

I recently retrieved my "Baby Box" from my parents' house and, in addition to piles of old poems and drawings, school photos and swim team medals, I found a ton of old New Kids memorabilia, including the amazing teal plastic mug pictured above. Gee, so glad I saved this stuff. Maybe I'll throw it all on eBay and make...what? 5 bucks?

Day 80: Clover & Rosemary