sweet potatoes

• 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks  (I used 30 ounces or 3 packages of frozen cut ones for making this fast!)
• 2 tablespoons olive oil (um, I didn't measure, just drizzled a little and mixed them up
• ¼ teaspoon sea salt
• 1 teaspoon - tablespoon onion powder
• 1 tablespoon smoked paprika
•  1/8 teaspoon cayenne
• 1 teaspoon chili powder
• a few shakes of chipotle powder -- probably 1/4 teaspoon
• 1/2 - 1 teaspoon garlic powder

Mix the spices and then sprinkle on the potatoes.
Bake at 350 for 40 minutes to an hour (stirring them occasionally so they don't burn).

Picture soon.

Vegan eggs

 

If you notice, Just Egg has NO EGGS!  

They are so good as scrambled eggs, well, scrambled not eggs.  If you put a little black salt on them, they taste like eggs. They have a really egg-y texture. SO FREAKIN' WEIRD.

My girls like them.  I like them.  We'll be playing around with them more.

There is NOTHING I miss from the non-plant based world.  NOTHING.  

Plants rule!

Everytime I see the packaging on this product, I imagine that someone in a hurry grabs these thinking they are pre-scrambled real eggs... 

Oh, btw, I got two new scan pans that are perfect for making scrambled NOTEggs.

My sacred pancake pan is dying... We'll have to replace it at some point, but right now, we're not in a pancake phase.  More soon.

Purple Cabbage

I've seriously always wanted to cut up a purple cabbage... Okay, maybe not *always* but for a long time.  When I saw this salad, I knew I needed to make it.  OMG, so good.

I did almost everything she did.  My carrots weren't cut in as long of strips as hers, I just grated, but overall, I was pleased with how well I followed the recipe.

Here's the recipe in case her site ever goes down. Full credits to Cookie and Kate and Frugal Vegan! 

1 cup uncooked quinoa <-- slightly more than the original recipe (You can go with 3/4 if you prefer)
2 cups water <-- cook the quinoa with the water... these amounts worked well for us, I can't remember if it matched the package. I used the time amount listed on the package.
Set the quinoa aside to cool when done.

2 cups shredded purple cabbage
1 cup grated carrot
1 cup thinly sliced snow peas or sugar snap peas
¼ cup thinly sliced green onion

Dressing  
¼ cup smooth peanut butter 
3 tablespoons reduced-sodium tamari or soy sauce 
1 tablespoon maple syrup 
1 tablespoon rice vinegar 
1 teaspoon toasted sesame oil 
Garlic / ginger, or both...  <-- deviated here...I used a little dried ginger and about 1/2 teaspoon dried garlic
½ lime (or lemon), juiced (about 1 ½ tablespoons)
Pinch of red pepper flakes

Mix all the veggies, quinoa, and dressing together.  I put on a few sprinkles of salt as I did this.

Garnish with chopped roasted and salted peanuts and fresh cilantro

Future plums

 
March 6, 2019

Green moustache

 

My favorite vegans!  Eating cheesecake at The Green Moustache.  I didn't get any.... I was skiing. They said it was good. 

 

Straws

 

Love this!  The girls used them and didn't notice that they were not plastic.  

Um, Hi...

I still blog here.

Really.

Last weekend, we went to one of our favorite restaurants and they had an almond ricotta with asparagus dish... So good!

Tonight I made a veggie bake and decided I needed to make some almond ricotta to go in it.

I can't take credit for the recipe--it's really simple and DELICIOUS.

Thanks, Minimalist Baker!

What I did...

1 whole bag of blanched almonds from Whole Foods.  It says 2 and 1/2 cups, but  I measured right at 2 cups
 ~1 cup  of water
~ 1/16th teaspoon garlic powder
 ~2 tablespoons of lemon juice
~1 tablespoon nutritional yeast

Blend

YUM.

We put cooked penne, our homemade pasta sauce, some vegan sausage, cauliflower, kale, broccoli, and the ricotta... Baked @ 350 for 45-50 minutes. YUM!  (I can't decide if I want to add red pepper flakes or not.)

(I used frozen, but stuck the cauliflower in with the pasta to unfreeze it.. should have done something with the broccoli, but it turned out okay just sticking it in frozen.)

So full! 

I tried to take a picture of the pasta bake, but it came out really odd looking in the night time lighting.... Next time!