I’ve been excited about Thanksgiving for months. I can’t wait to turn on some music, pour myself a drink (or two) and start cooking.
Every year I keep thinking that I’ll change up the menu, but when the time comes, I always go back to traditional dishes. And that’s what I’m doing this year, though I hope to tweak things a bit to make them even better than last year’s dinner.
Here’s what we have planned this year:
Carrot and Apple Stuffing
Green Bean Casserole
Sweet Potato Balls
Cumin-Cayenne Mashed Potatoes
Roasted Brussels Sprouts and Butternut Squash
Cranberry Relish (a new dish this year)
Celebration Loaf (store-bought)
Pumpkin Cake with Cream Cheese Frosting
I plan to post pictures of our meal this weekend. I hope you all are well. Have a wonderful Thanksgiving and be safe in your travels!
You guys. It’s been a while since I’ve posted on here. Without boring you with too many details, work has been kicking my butt (in a good way) and my yoga teaching has been going well, too. Oh, and we got a new cat. By accident. We found this little guy hiding under the hood of our car while it was pouring rain, hence his name, “Honda.” Having a kitten has been quite an adjustment, especially with two older cats. Three cats are my limit. No, really.
As much as I love “Veganomicon,” some of the recipes require lots of ingredients and lots of time. In “Isa Does It,” Isa focuses on simple recipes that pack a lot of flavor, which is exactly what we’ve been looking for lately. Since starting my job over the summer, I’ll admit to ordering takeout way more than we should. For that reason, it’s been nice to get back into the kitchen to make some new dishes. This week, in fact, we plan on making a curry peanut kale bowl and a thai chili recipe from the book. I’ll keep you posted on how they turn out.
I was looking for a new dinner recipe when I came across this dish in last month’s issue of Vegetarian Times. Visually, the dish is stunning, and I loved the idea of the simple flavors, but I wasn’t sure how it would translate to my palate. I mean, the dish is basically cooked quinoa, oven-roasted sweet potatoes, avocado and chimichurri sauce. Other than a little salt and pepper, there isn’t any other seasoning to the quinoa and potatoes.
But my first bite put me at ease. The flavor and texture combinations of the sweet potato, avocado and quinoa are out of this world. And the chimichurri added a wonderful brightness and crunch to the dish with the parlsey, lemon juice, garlic, red pepper flakes and paprika. (Ironic, since it’s known for being served with meat dishes in South American cuisine.)
All in all, a wonderful dish that I highly recommend, especially for a weeknight meal since it comes together very quickly.
I have a hard time coming up with lunch ideas, because 1) I don’t want to spend most of our weekly food budget on lunch, 2) but I still want it to be healthy, and 3) I want the prep to be quick and easy. Sometimes I come across a lunch idea that fits all three criteria and this quiche is one of them.
The last time I made this recipe, I blogged about it on here. And then I somehow forgot about it, which is a bad habit of mine. Anyway, the first time I made it, I made the crust from scratch, which is kind of a pain when you have a kitchen with hardly no counter space. So, this time around, I picked up a pre-made pie crust, which was a bit more expensive, but worth it, in my opinion.
All you have to do is cook the onion, garlic, spices and broccoli, blend your tofu and cashews, mix it all together, and bake. Let it chill overnight. And it tastes great served cold, so you don’t have to worry about using your workplace’s nasty microwave.
The recipe comes from “Vegan Brunch,” and you can find it here.
I had to pull an all-nighter for work this past weekend, so I was pretty worthless on Sunday — as in, wake up-shower-put-your-pajamas-back-on kind of worthless. I missed breakfast because I was too busy sleeping, so when dinner came around, I decided to make up for it. And, boy, did I ever.
While perusing Pinterest, I found a “recipe” for waffle hashbrowns. Basically, you place a layer of frozen tater tots onto a greased waffle iron and press down until you form a fully cooked “waffle.” It’s brilliant, really. I immediately got it in my head to layer the waffle with sliced homegrown tomato, tofu scramble, and, of course, gravy (and hot sauce). The result is pure comfort food. After the first bite, my husband and I nodded at each other, mouths full, in full agreement that this is definitely a keeper.
For the tofu scramble, I always use Isa’s recipe from “Vegan Brunch,” which you can find here.
I live in Louisville, Kentucky, which is home to the original Derby Pie, a rich tart-like pie with walnuts, chocolate chips and, of course, bourbon. As you might expect, in its original form, it’s not vegan at all.
While reading the latest issue of VegNews, my husband came across a recipe for a Chocolate Bourbon Pie from Chef Chloe Coscarelli. It’s a veganized version of the trademarked classic. I left the house to go to yoga and came back to smell this pie baking in the oven. I love my husband very much.
He said the pie came together easily, especially with the help of a ready-made piecrust. It bakes for a total of 55 minutes, but, thankfully, you don’t have to wait for it to cool to eat it; it’s best served warm.
Have you ever noticed that a lot of yogis are either vegetarian or vegan? This actually isn’t a coincidence. Sure, yoga and vegetarianism/veganism complement each other well in that they both are great for your health. But for those yogis who closely follow the Ashtanga teachings, there is actually a reason for their leading a meat-free lifestyle.
While pursuing my yoga teacher certification I studied the eight limbs of yoga. These are included in Patanjali’s “Yoga Sutra.”
While many yogis view the nonviolence part as human to human, many others take it to mean nonviolence against all beings. I became vegan well before I started practicing yoga, but, for my own practice, I take it to mean nonviolence against all beings. I just don’t know how you can separate the two. But the great thing about yoga is that there is no right or wrong; it’s all what you want for your own practice.
As a side note: This is my first in what I hope to be many yoga-related posts. As I mentioned earlier, I believe that veganism and yoga complement each other, so it’s a way for me to provide more content on the blog, in addition to the food-stuff, which I hope to have more of soon with my next grocery trip. I also plan to change the site design a bit to reflect both the vegan and yoga aspects.
Man, it’s been a while since I’ve blogged. Sorry for that. Thanks have been crazy busy, but good. I finished my yoga training, and have actually been subbing here and there at my regular yoga studio. My new job is going really well; although, my brain is usually fried by the end of the day because I’m learning so much. All this being said, I’m looking forward to a boring and uneventful rest of the year.
Anyway, back to the important stuff: the food. I thought I’d start my foray back into blogging with a review of So Delicious’ Greek Yogurt. Greek yogurt is one of the few things I miss being vegan and I was so excited to find that So Delicious is offering a vegan version. I couldn’t wait to get home and try it. And then I did. And then I was so, so disappointed.
So, where to begin? I opened the attractive packaging and dipped my spoon into the vanilla yogurt. The consistency was very much like regular Greek yogurt: thick, rich and creamy. The color, however, was brown and off-putting. And then I took a bite and my heart sank. The texture was very mealy. I tried another bite, hoping that maybe I could get past the texture, but I just couldn’t. And the flavor wasn’t appealing either. There definitely wasn’t the tang that you get with regular Greek yogurt. Frankly, it made me gag a bit. My husband tried the strawberry flavor and had the same experience with the mealiness and flavor.
After browsing the site, I noticed that So Delicious offers a Greek-style yogurt using cultured coconut milk. I’d definitely be willing to try that if I come across it, though I haven’t seen it in the stores. Have any of you tried the coconut milk version? If so, what are your thoughts?
Hey there! I hope you all are well! I’ve neglected this blog of late. Things have been a bit crazy. Sadly, my mother in law passed away a few weeks ago, and we had been traveling quite a bit to go see her. My yoga training has been in full swing. I had my last full weekend of training this past weekend and will test out on June 22nd. And, finally, because I wasn’t busy enough, I somehow found the time to find a new job in a completely new field. I started that last week and am trying not to be overwhelmed by all the new things I’m learning — I’m loving it though.
Anyway, the blog has been in the back of my mind. As things are hopefully starting to settle down, I’ll get back to cooking, taking pictures and blogging. Again, I hope everyone is well and I’ll post soon.
Hey there! Sorry for the lack of posts. I’ve been busy with the yoga training and practice, and my mind’s been all over the place as I’m trying to figure out the next phase. Lots of different, but exciting, things to think about, for sure.
My husband and I have decided to try out a little food experiment this month. I’m not going to lie: We’ve been eating out quite a bit these past few months, which is both bad for your health and bad for your pocketbook. And not to come up with excuses, but a big part of it is that our schedules have been thrown out of whack between my trips to Cincinnati for yoga training, and our frequent trips to visit my husband’s mom, who is very sick.
So, in an effort to save money and to also reduce the amount of visits to the grocery store (I feel like we go a few times a week), we’re going to buy the bulk of our groceries once during the month and then hit the farmers’ market every Saturday for produce. I’m hoping that having more food on hand will keep us from grabbing Chinese takeout so often. We can stock up on things like tofu, almond milk, and dried bulk goods such as beans, lentils, rice and so on. And then we can use the produce we find at the market to determine our menu for that week. I’m also hoping that having everything in front of us will make it easier to stretch the groceries out for even longer to save money.
The biggest challenge will be finding room for everything since we’re pretty tight on space. But I think we can make it work.
That being said, it’ll also be easier for me to post weekly meals plans on here, which I really want to get back to doing on a regular basis.
I hope you all are well! I’ll have a food post up soon.