tag:blogger.com,1999:blog-90048621972094017462024-03-18T22:31:23.553-05:00Loves To Eat Vegan!Vegan Cooking, recipes, and ramblings from someone who loves life and loves to eat!!Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-9004862197209401746.post-91803132447349363682012-10-06T17:11:00.000-05:002012-10-06T17:11:29.473-05:00My Recent Favorite Obsession, Peanut Butter And Fruit On The Bottom Yogurt<div style="text-align: center;">
In an effort to blog more this month, here is a short but sweet post. I'm going to share something I can't get enough of right now. Peanut butter and fruit and fruit spread on the bottom yogurt.</div>
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It all started when I saw <a href="http://ohsheglows.com/2012/07/31/fruit-on-the-bottom-protein-peanut-butter-how-to-make-homemade-peanut-butter/">this post</a> at Oh She Glows. When I first looked at it, I mistakenly thought it was peanut butter and fruit topped with yogurt. Although it was something completely different, I couldn't get the idea out of my head (I've admitted before how much I love peanut butter).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawH1D_VD9w249enJQDpBUDeddMhBeabTGI1l1AgjqsHJj1FfRWn4bX4TRutpTtHL4yQUFkHCOccV8WY54ZSk5kMjEsTIslyUQ5roxQ0wlu0zMRC6ZbuOKhP3GdLkEBb3LwxO2HxZzHo/s1600/curtis+orchard+and+other+food+pics+016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKawH1D_VD9w249enJQDpBUDeddMhBeabTGI1l1AgjqsHJj1FfRWn4bX4TRutpTtHL4yQUFkHCOccV8WY54ZSk5kMjEsTIslyUQ5roxQ0wlu0zMRC6ZbuOKhP3GdLkEBb3LwxO2HxZzHo/s320/curtis+orchard+and+other+food+pics+016.jpg" width="320" /></a></div>
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So, I put some peanut butter in a bowl, topped it with an organic fruit spread, then put <a href="http://www.wildwoodfoods.com/products/dairy-alternatives/soyogurt%E2%84%A2/soyogurt%E2%84%A2/soyogurt%E2%84%A2-vanilla">Wildwood Vanilla Soyogurt </a>on top of both. I stirred it all together and tasted it. Amazing! I didn't take a picture of the finished product, it tastes better than it looks. :) Since then, I've made it with various fruit spreads, and added thawed frozen fruit in (imagine a berry fruit spread with mixed berries). If you are a peanut butter lover, you seriously need to try this if you haven't already.</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-46750000900356114632012-10-05T10:09:00.000-05:002012-10-05T14:47:19.993-05:00Vegan Meet Up At The Red Herring And A Vegan Hot Dog Question<div style="text-align: center;">
Last night, I went to a Vegan Meet Up at <a href="http://www.theredherring.org/">The Red Herring Restaurant</a>. The Red Herring is a hip, kinda funky, local vegetarian restaurant on campus. They are open M-F during lunch, Friday and Saturday nights for dinner (I read they have jazz on Saturday nights), and are occasionally open for special dinners throughout the week. Since they are the only all vegetarian/vegan restaurant in town, our local Vegan Meet Up Group wanted to support them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboxcyQKK99ZmQRVEVgZ1f1LqepgFP7CeGkwbU4-mlz4cwA0qVxbcehtLgYJKLW7Ya39y1PVS2S3jsE8-6iNj5NYu59GrNyFLFzvglXfGlN1gm0c77_X02oS1I3R3FTK2uQP7T2OnCAE/s1600/red+herring.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWboxcyQKK99ZmQRVEVgZ1f1LqepgFP7CeGkwbU4-mlz4cwA0qVxbcehtLgYJKLW7Ya39y1PVS2S3jsE8-6iNj5NYu59GrNyFLFzvglXfGlN1gm0c77_X02oS1I3R3FTK2uQP7T2OnCAE/s320/red+herring.jpg" width="320" /></a></div>
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The theme last night was comfort food and it was totally comforting. :) For our entree, we could choose between a county fried chickpea and quinoa cutlet with brown gravy or a lentil loaf with tomato gravy. The side choices were mac 'n' cheese, collard greens, or broccoli and cauliflower, I think. I went with the country fried cutlet, mac 'n' cheese, and greens. Everything was really good! I cleaned my plate, which was impressive considering it was a lot of food. I read they are serving dinner again next Thursday night, and I believe it is going to be enchiladas and jack fruit carnitas, which sounds awesome. If you are local, or close, and able to, you should swing by The Red Herring sometime.</div>
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The meet ups are inevitably a lot of fun. I got to meet new people last night, which is always nice, and visit with friends from the very first meet up I ever went to, over a year ago.</div>
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Sometime during our conversations, don't ask me how, we got on the subject of vegan hot dogs. This led to a discussion about which vegan hot dog is the best. My exposure is limited, so I didn't have a lot to offer. One of the ladies at the table, is somewhat of a vegan hot dog connoisseur, but she hasn't met a vegan hot dog she doesn't like, so no strong opinion from her either. Other than that, the opinions were mixed, with Tofurky hot dogs being a top contender. Now, I want to get some and see what my grandkids think (and try them out for myself of course). So my question to you is, which vegan hot dog do you like best?</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-64781699962870548122012-10-04T13:22:00.000-05:002012-10-05T14:53:03.422-05:00September Vegan Food Swap And Gardein In The Slow Cooker<div style="text-align: center;">
I'm still here, and I'm sorry I haven't posted much recently. In my last post I mentioned things were going to slow down a little, but so far they haven't. I guess maybe I just need to get used to my new normal. :)<br />
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I'll start this post with my delayed September Vegan Food Swap reveal. As you know, in August I joined a <a href="http://www.theverdantlife.com/p/vegan-food-swap.html">Vegan Food Swap hosted by Cat at The Verdant Life</a>. I am having so much fun sending and receiving vegan food items. This month I was paired with a non blogger named Saniel. Saniel sent me a box filled with goodies from Trader Joe's.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoBBYEtznIBc0dNtpVuGqDbtCyLkAfyUVE7576JLVqkmd4q3BTdDlObxeZXNTT_QWc6ShYd7eJDaYNhXowoWtF9rxyZ4LKFgleF-dkumKfaCE6gwICFMXwU8TqbloDCVLsdtSJv6IEio/s1600/curtis+orchard+and+other+food+pics+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoBBYEtznIBc0dNtpVuGqDbtCyLkAfyUVE7576JLVqkmd4q3BTdDlObxeZXNTT_QWc6ShYd7eJDaYNhXowoWtF9rxyZ4LKFgleF-dkumKfaCE6gwICFMXwU8TqbloDCVLsdtSJv6IEio/s320/curtis+orchard+and+other+food+pics+014.jpg" width="320" /></a></div>
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I love getting and trying new things. The Nothing But Banana Flattened is a really fun take on dried bananas, they are literally flat, and definitely yummy. The bag of almonds is actually filled with individual packs of raw almonds, which is really handy for grabbing on the go. The Corn Pasta is a gluten free pasta, and a nice change up from traditional pasta. Popcorn is one of my all time favorite snacks. Last, but not least, the little individual packets of Artisana Nut Butters. <a href="http://lovestoeatvegan.blogspot.com/2012/09/vegan-food-swap.html">Last month</a>, I got two individual Artisana raw cashew butters with berries and acai in them, which I loved. This month, I got raw almond, raw cashew, and raw walnut butters. I had never tried walnut butter before, but now that I have, it needs to be a staple in my kitchen. :) I'm hoping we have it locally and I've just missed it. Otherwise, I'll have to figure out how to get my hands on some. Thanks again Saniel for sending me the awesome goodies! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8KkFWlCc6JDslpuw_r6pcj6ivGCru52C6ghpik631wp0Aed6p3te9C8rz8jtJGWv6_RuzuieXrHDJnrAjZHdJqN45_458xF6DzaiPigQnh-8dc2hVivYfbS0isr_4D1JFvIm8KH75T8/s1600/curtis+orchard+and+other+food+pics+059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH8KkFWlCc6JDslpuw_r6pcj6ivGCru52C6ghpik631wp0Aed6p3te9C8rz8jtJGWv6_RuzuieXrHDJnrAjZHdJqN45_458xF6DzaiPigQnh-8dc2hVivYfbS0isr_4D1JFvIm8KH75T8/s320/curtis+orchard+and+other+food+pics+059.jpg" width="320" /></a></div>
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This is a bad pic, but I wanted to share a recent success story I had with Gardein Beefless Tips in the slow cooker (this picture is before cooking, dark morning light and flash being funky). I was actually a little leery about how Gardein would work in the slow cooker. I was afraid it wouldn't hold up and might even disintegrate during the long cooking process. Looking online didn't yield a lot of information, so I decided to just go for it and give it a try (worse case scenario, I'd have PB&J for dinner). My fears were definitely unfounded. If anything, I think the slow cooking process made them even more palatable for non vegan husband. This dinner was so good! I'm getting hungry just thinking about it again. As a matter of fact, the night we had this for dinner, my mouth was still watering two hours later remembering it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-TGpjuWQCk-FZ_nSG3lZutnbsXJAsLRiafQy1M-A0HF0k3DsJqtcfSG920xRvVYxcx6ewsRtcqzYOf1j-suWi2r3CsNp6bhqwJlW11aqyKKYLuOKK0iOnjvZ8IFhFNNlquTxRL9RDtk/s1600/curtis+orchard+and+other+food+pics+061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ-TGpjuWQCk-FZ_nSG3lZutnbsXJAsLRiafQy1M-A0HF0k3DsJqtcfSG920xRvVYxcx6ewsRtcqzYOf1j-suWi2r3CsNp6bhqwJlW11aqyKKYLuOKK0iOnjvZ8IFhFNNlquTxRL9RDtk/s320/curtis+orchard+and+other+food+pics+061.jpg" width="320" /></a></div>
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My camera was really not cooperating with me that day. Here it is on top of some brown rice, before I devoured it and went back for seconds (I seriously ate way too much). Here's the recipe:</div>
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<b><u>Slow Cooker Coconut Curry Beefless Tips</u></b> (adapted from <a href="http://crockpot365.blogspot.com/2008/08/cocount-beef-crockpot-recipe.html">this recipe</a>)</div>
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Serves 2 (very generously, probably 3-4 normal servings)</div>
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This could easily be doubled, not sure if cooking time would have to be adjusted</div>
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1 bag of Gardein Beefless Tips (I took them right out of the freezer, and put them in frozen)</div>
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1 T.Earth Balance (I used the coconut spread)</div>
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1 small onion or 1/2 of a large onion, cut in chunks</div>
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1 sweet potato, cut in chunks (my sweet potato was ginormous, so I only used a little over 1/2 of it, but assuming a normal size sweet potato, I would use a whole one)</div>
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1 can of coconut milk</div>
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2 T. fresh lemon juice</div>
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2 cloves of minced garlic</div>
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1 t. grated fresh ginger</div>
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2 t. brown sugar (I think agave or molasses would be nice here too)</div>
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1 t. curry powder</div>
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1 t. cumin</div>
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1 t. crushed red pepper flakes (this made for a nice amount of heat, but not over the top, it did make my nose run while eating it, so adjust accordingly)</div>
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1/2 t. ground coriander</div>
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Turn crockpot on and put earth balance in it while getting the other ingredients ready. If it melts before you are ready to put everything else in great, if not, don't worry about it (mine wasn't all the way melted). Put everything in the crockpot (I started with the Beefless Tips and pretty much just went down the line from the onion on) and give it a good stir to mix everything together. Cook on high for 4 hours or on low for 8 hours.</div>
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Serve over brown rice or quinoa.</div>
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I'm confident this will be making many repeat appearances on my table. Yum!</div>
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I hope everyone is getting a chance to enjoy some of the <a href="http://www.veganmofo.com/blogroll/">Vegan MoFo</a> posts out there. I haven't gotten to read as many as I would like, but I am enjoying reading the ones I can. I didn't sign up to participate, but I'm planning on posting more this month than I did last month. :) </div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-14924340615401522182012-09-13T09:53:00.000-05:002012-09-13T11:06:34.120-05:00No End To The Craziness<div style="text-align: center;">
It's been crazy around here the last few weeks. I've heard an expression before that goes something like 'I meet myself coming and going', and that is definitely how I've been feeling. During the last few weeks, I'm ashamed to admit I've eaten more peanut butter and jelly sandwiches than I can shake a stick at. Luckily, last month I stocked up on <a href="http://www.woodstock-foods.com/pages/productdetail.aspx?p=4256301281">peanut butter</a> and got a couple of really good <a href="http://www.bionaturae.com/fruit-spreads.html">organic fruit spreads from bionature</a>. At least my PB&J's aren't the sugar filled variety I ate when I was a kid. The Hickory Smoked flavored Tofurky and I have also become very close, to say the least. :)<br />
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While I'm being honest, the reason for so many sandwiches lately is really due to lack of planning on my part. When I'm not so busy, I can usually wing it most of the time and be fine, but when my schedule is hectic, I find I need a plan. If I'm walking in the door late, exhausted, with nothing planned for dinner, and I don't feel like going out to eat, my options are delivery (which means eating even later), trying to figure out what to make (not happening) or something easy like a sandwich (jackpot!). I'm starting to use my slow cooker a little more for these busy days, and I'm trying to plan a little better. I'm really hoping things will get back to normal soon though, or at least a little closer to normal. :)<br />
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Here are a few things I did manage to squeak out recently:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMKyCjpmatvSSTnlwjViDhUrpi8Bc4ODaLLE9h2x5NdCbueOkMF65uwNAhnQ7_3fY4PyC9HSaWI4Nlvx6f7K7iMwY-xllAxladzbVwaMQmEb5_JzubljXdkLfcKRrSyOc1vVjFAGkCxw/s1600/rubbed+baked+tofu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMKyCjpmatvSSTnlwjViDhUrpi8Bc4ODaLLE9h2x5NdCbueOkMF65uwNAhnQ7_3fY4PyC9HSaWI4Nlvx6f7K7iMwY-xllAxladzbVwaMQmEb5_JzubljXdkLfcKRrSyOc1vVjFAGkCxw/s320/rubbed+baked+tofu.jpg" width="213" /></a></div>
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Baked tofu over rice with mixed vegetables. I topped this with a little sriracha. The tofu was dry rubbed, before baking, with the Peruvian BBQ seasoning I got in my <a href="http://lovestoeatvegan.blogspot.com/2012/09/vegan-food-swap.html">August vegan food swap</a>. The rub on the tofu was amazing. I can't wait to make this again.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-HXBslN3Lzrqm5KDM3tNrPHmNnFT5KOrcv_0IG1NNbxoVxmcpAcqE4BRKGo2RB0DSN8dafNxWXZ9oPxTgvvJOfRoD36viFNGt2R19Gjsi2-Z9nJiWGj_gtYSBWfvOF-xAom3dE2fBuk/s1600/tomato+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-HXBslN3Lzrqm5KDM3tNrPHmNnFT5KOrcv_0IG1NNbxoVxmcpAcqE4BRKGo2RB0DSN8dafNxWXZ9oPxTgvvJOfRoD36viFNGt2R19Gjsi2-Z9nJiWGj_gtYSBWfvOF-xAom3dE2fBuk/s320/tomato+soup.jpg" width="213" /></a></div>
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<a href="http://veganlinda.blogspot.com/2012/08/garden-fresh-tomato-soup.html">Vegan Linda</a> was talking about making homemade tomato soup last month, and ever since reading about it I had been in the mood for tomato soup. Her's had fresh tomatoes from her garden (I'm envious). Mine more closely resembled the recipe in Vegan Diner. I used canned organic crushed tomatoes with basil, garlic, fresh basil, organic vegetable broth, and cashews. I took some leftovers to my daughter's house for lunch one day (and remembered to take a picture, I forgot to take one at home). I had it with whole grain toast topped with vegan cream cheese and homemade vegan pesto. My granddaughter Lexi loved it! Lexi is still pretty young, and her r's aren't always real defined, depending on what word she is saying. It was so cute to here her ask twice for "mo soup please". She ate 3 bowls! :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUsNC8N7g0CkFVgcjpncjjkxRR-b3TBiTeC9yytrj00KVm0ySOZ4BuH5euxfRuInqUKSxPOffiLmHGUpttR6Jx5mqzXdhXs5vzsabRYlTNuaKX0BRLkt_et_suq_leRyIIhhtvTBEbxo/s1600/food+pics+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLUsNC8N7g0CkFVgcjpncjjkxRR-b3TBiTeC9yytrj00KVm0ySOZ4BuH5euxfRuInqUKSxPOffiLmHGUpttR6Jx5mqzXdhXs5vzsabRYlTNuaKX0BRLkt_et_suq_leRyIIhhtvTBEbxo/s320/food+pics+001.jpg" width="320" /></a></div>
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Nothing elaborate here. Gardein Crispy Chik'n Patty, Alexia Sweet Potato Puffs, <a href="http://www.seapointfarms.com/images/SPF%20Organic%20Veggie%20Blends%20Eat%20Your%20Greens%20711575011079%20back.jpg">Seapoint Farms Eat Your Greens Veggie Blend</a>, cheesy quinoa, and honeydew. I just mixed a little vegan cheese into the warm cooked quinoa to get the cheesy quinoa.</div>
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I steamed some Trader Joe's Vegetable Gyoza and made this <a href="http://www.foodnetwork.com/recipes/alton-brown/soy-ginger-dipping-sauce-recipe/index.html">Soy Ginger Dipping Sauce</a> from Alton Brown.</div>
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Gardein Mandarin Orange Crispy Chik'n finished off the meal. I love this stuff! :) I served broccoli with this.</div>
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A day where I actually sort of planned and made lentils in the slow cooker. I made the <a href="http://crockpot365.blogspot.com/2008/12/crockpot-honey-lentils-recipe.html">Honey Lentils</a> out of <a href="http://www.amazon.com/Make-It-Fast-Cook-Slow/dp/1401310044">Make It Fast, Cook It Slow</a> and subbed agave for the honey (I used a little less than called for). I forgot to plan for the rice, so I made couscous (gotta love how fast couscous can be done and on the table). I had the Eat Your Greens Veggie Blend with this meal too. This meal was a protein powerhouse. :) A heads up, Make It Fast, Cook It Slow is not a vegan or vegetarian cookbook. It does have some nice sounding recipes that are vegan, and some that could easily be veganized. The author is also gluten free. It's worth checking out from your local library if you're interested in using the slow cooker. She also has a lot of recipes posted on <a href="http://crockpot365.blogspot.com/2005/12/vegetarian.html">her blog</a>.</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-23314305205109617612012-09-01T09:49:00.002-05:002012-09-01T09:53:08.959-05:00August Vegan Food Swap<div style="text-align: center;">
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Last month, I signed up for a <a href="http://www.theverdantlife.com/p/vegan-food-swap.html">Vegan Food Swap that is hosted by Cat from The Verdant Life</a>. I had been reading about bloggers doing these swaps for awhile now, so I was super excited to find one I could join. August was my first month participating and it was a lot of fun. I sent goodies to Steffi from <a href="http://dontfearthevegan.com/">Don't Fear The Vegan</a> (I love the name of her blog, every time I see it I can't help but think of Don't Fear The Reaper by Blue Oyster Cult), and I received goodies from a non blogger named Jannifer from Texas. One of the really neat things about this vegan food swap is that you don't have to be a blogger to join.</div>
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Jannifer is lucky, she lives in the hometown of Whole Foods. Since we don't have one nearby, it was awesome to receive goodies specific to them. I love, love, love berries, and mixed berry to me means extra yumminess, so I was immediately excited to see the Mixed Berry Conserve. As a matter of fact, the morning after I opened my food swap package, I put a little conserve on top of my oatmeal for breakfast.<br />
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That same night I mixed a little in with some frozen berries, and made a delicious sauce to top my Almond Dream ice cream. Amazing!</div>
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Mexican night was in store (sorry no pictures) with the yummy Herdez Salsa she sent, along with the Whole Foods Organic Taco Seasoning. She also sent me some Whole Foods Organic Peruvian Barbecue Seasoning which I haven't tried yet (I've just been so busy), but I am planning on using it soon. I've been thinking it'd be really good on some baked tofu.</div>
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The Sahale Soledad Snacks she sent me had a nice blend of salty, spicy, and sweet. It has almonds, apple, flax seeds, dates, balsamic vinegar, and red pepper. I dug into these almost as soon as I opened my box. :)</div>
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She also sent me some Wizard's Vegan Worcestershire Sauce, which I'm eager to try. I usually use Annie's brand, since it's easy for me to get where I live. I don't know if there is much difference in taste, but Jannifer said she would be curious to hear what I think. I will have to post after I try it. I don't know if any of you have tried both.</div>
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Lastly, I got two individual squeeze packets of raw cashew butters from Artisana. One was the <a href="http://www.artisanafoods.com/products/acai-berry">Acai Berry</a> and one was the <a href="http://www.artisanafoods.com/products/berry-antioxidant">Berry AntiOxidant</a>. I have got to see if I can find these someplace local.</div>
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Thanks again Jannifer!</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com3tag:blogger.com,1999:blog-9004862197209401746.post-58646466850365627402012-08-27T14:50:00.002-05:002012-08-27T15:11:33.129-05:00A Busy, Busy Week Means A Bunch Of Quick Dinners<div class="separator" style="clear: both; text-align: center;">
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I know I stated in my last post, I've been really busy recently, and that's putting it mildly! Along with quick and easy breakfasts, my dinners have been pretty quick and easy, too. It's times like these, I am extremely thankful for stuff I make and tuck away in my freezer. I'm also thankful for vegan convenience foods, reliable cookbooks with easy recipes, and takeout. :)</div>
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Occasionally I have to work on a Saturday, and last Saturday afternoon was one of them. I actually suspected I might have to work into the evening, which I did. My son Blake had been helping me with yard work that morning, and we were both hungry. I knew I wanted to eat something a little filling, just in case, but it couldn't be too time consuming, and it needed to be non vegan friendly, since Blake isn't vegan (yet). I decided on the Sloppy Joes out of <a href="http://www.amazon.com/Vegan-Junk-Food-Sinful-Snacks/dp/1440528977">Vegan Junk Food</a> (I just got this cookbook, and ironically, purchased Alicia Simpson's new <a href="http://www.amazon.com/Quick-Easy-Low-Cal-Vegan-Comfort/dp/1615190422">Low Cal Vegan Comfort Food</a> at the same time, go figure). The Sloppy Joes were good. Blake loved them, which is always a plus. Next time I make them, I will probably reduce the salt called for by half, because I thought they were a tad salty (Blake, however, thought they were perfect as is and didn't need adjusting). I topped mine with a little Daiya shredded cheddar, and had a mix of broccoli and cauliflower, along with some Trader Joe's Crunchy Curls on the side. :) Despite the name of the cookbook, the Sloppy Joes were filled with lots of good things. Vegan Junk Food does have it's share of special occasion treats and once in awhile type meals, though, for sure. This cookbook appears to have a lot of things in it that will appeal to non vegans, so I am definitely glad to have it in my arsenal of cookbooks.</div>
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Takeout Vegetable Lo Mein from I Wok in Savoy. I added some baked tofu that had been marinated in <a href="http://lovestoeatvegan.blogspot.com/2012/07/ill-take-mine-baked-barbecued-and.html">Island Soyaki sauce</a> and a little sriracha for good measure. The food at I Wok is good, and you can easily take it with you or eat in. The owners are a really nice young couple. Although I Wok is slightly farther from me than other places, I will definitely go there occasionally to help support this nice family. Luckily, I have family members that live in Savoy, so finding a reason to be in the area won't be too hard. :)</div>
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This dinner took advantage of some Italian Sausage Cutlets I had stashed away in the freezer. The cutlets are from Vegan Diner. I grilled them real quick and served them with a Caprese Salad I made using some of the <a href="http://www.chicagoveganfoods.com/teese_vegan_cheese/mozzarella_vegan_cheese/">Mozzarella Teese</a> I got at Veggiefest, along with tomatoes and basil from the farmer's market. I really, really like the Mozzarella Teese in a cold salad like this. I've also had the mozzarella in a grilled sandwich, and although it was quite good, I think cold is where it really shines. I have to be fair and say I haven't used it yet on a pizza or melted in an Italian pasta dish, but I am excited that there is a vegan mozzarella that is so good straight from the package. My tomatoes were pretty big, which is why I cut them in half for the salad (I know it looks a little funny). The potatoes were another recipe from Vegan Junk Food. They were really saucy and delicious. After I shot the picture, I drizzled some of the sauce over my cutlet. :)</div>
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<a href="http://www.fieldroast.com/products/retail/field-roast-sausages/">Field Roast Mexican Chipotle Sausage</a> in a Rudi's bun smothered with PPK Cashew Queso (I know I have this a lot), mustard, and diced red onion. This time I had some baby tomatoes with smoked salt, and a broccoli/cauliflower blend topped with, you guessed it, Cashew Queso. :)</div>
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A quick and easy noodle dish from Chloe's Kitchen. These are the <a href="http://www.katu.com/amnw/recipes/Peanutty-Perfection-Noodles-152621635.html">Peanutty Perfection Noodles</a>. I didn't have any green onions, so I added a little bit of sweet onion. I also had part of a yellow pepper I wanted to finish off, so I threw it in. Despite the fact that my rice noodles were a little overdone (I'm easily distracted sometimes), this dish was right up my peanut butter loving alley. I sure hope things slow down this week. :)</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-85082786624194079902012-08-22T20:35:00.002-05:002012-08-23T07:50:08.185-05:00A Busy, Busy Week Means A Bunch Of Quick Breakfasts<div style="text-align: center;">
I have been really busy this week! Most days I've been up and running pretty early. My breakfasts haven't been anything too elaborate, but they have been good.</div>
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One of my quick go to breakfasts, leftover quinoa (when I'm planning on using it for breakfast, I make it with plain water or non dairy milk) reheated with more almond milk, dried cherries, and sliced banana.</div>
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Super easy Carrot Cake and Zucchini Bread Oatmeal from <a href="http://www.amazon.com/The-Vegan-Slow-Cooker-Intensely/dp/1592334644">The Vegan Slow Cooker</a> by Kathy Hester. This really does sort of taste like a marriage between carrot cake, zucchini bread, and oatmeal. The next time I make this I will probably only use half the sweetener she calls for, it was a little sweet for me, although still amazing. I love that she uses steel cut oats for her slow cooked oatmeal, and it is great to put it in the crock pot before you go to bed at night, and wake up to yummy oatmeal in the morning. She has tons of oatmeal (and other) recipes on <a href="http://healthyslowcooking.com/tag/the-vegan-slow-cooker/">her blog</a> that look delicious. I can see using these recipes a lot when the weather gets colder.</div>
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Another couldn't be easier breakfast. <a href="http://www.naturespath.com/products/gluten-free/chia-plus-frozen-waffles">Nature's Path Chia Plus frozen waffles</a>, heated in the toaster oven for a few minutes, then topped with homemade peach jam given to me by a friend. These waffles are another thing I just tried for the first time this month, and they are really good. They are also gluten free.</div>
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My most elaborate breakfast this week. I did actually take the time to make a throw together tofu scramble one morning. I had it with whole wheat toast and honeydew.</div>
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Something I've been eating for breakfast, snack, and even dessert lately, is <a href="http://www.naturespath.com/products/no-trans-fat/love-crunch/apple-crumble">Nature's Path Apple Crumble Love Crunch</a>. The story about how the original Love Crunch came to be is nice, it's on the back of the bag, plus they donate money and organic food to a food bank for every bag purchased. I like the Dark Chocolate and Red Berries flavor (I think this might actually be the one they originally created, the dark chocolate and the apple are the two flavors that are vegan), but the Apple Crumble is the one that's really stolen my heart. The apple is so good I almost have to hide the bag from myself when I buy it. :)</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-7938992834215096192012-08-13T20:16:00.001-05:002012-08-13T20:36:13.238-05:00A Veggie Fest Filled Saturday<div style="text-align: center;">
My husband and I went to <a href="http://www.veggiefestchicago.org/">Veggie Fest</a> in Naperville on Saturday. We had so much fun. Unfortunately, I forgot my camera, and I didn't really get any good pictures with my phone. There was so much amazing vegan food. For our main courses, we had the most wonderful Cajun Chik'n and Rice from Auntie Hannah's Caribbean Kitchen (I'm seriously drooling just typing about it, it was that good), and delicious 'Beef' and Broccoli and Sweet and Sour Chik'n from Asian Palace. For dessert, we tried the award winning Carrot Cake from <a href="http://www.cafeindigo.com//">Cafe Indigo</a> and Chocolate <a href="http://www.nadamoo.com/products.html">NadaMoo!</a> I attended a couple of the food demos, one of which was Ellen Jaffe Jones author of <a href="http://www.vegcoach.com/">Eat Vegan on $4 A Day</a>. She had a lot of good basic information and it was interesting to hear her story. She is basically the only female in her family who hasn't had breast cancer.</div>
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There were tons of booths handing out samples, giving away coupons and goodies, and running special festival pricing on things you could buy to take home with you. There was also a booth where they were giving free massages. I had too many other things drawing my attention, but my husband was on that booth like jelly on peanut butter.</div>
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After we got home, I did take some pictures of a few things I picked up. One of the things I'm most excited about is this adorable skirt I got for only $12. I love it and just couldn't resist sharing. :)</div>
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<a href="http://www.chicagoveganfoods.com/products/">Chicago Vegan Foods</a>, makers of Dandies marshmallows and Teese vegan cheeses had a booth. They were giving out marshmallow samples and had awesome festival pricing on both the marshmallows and the cheeses. I love the marshmallows so I knew for sure I wanted to snag a few of those. I'd heard about Teese before, but had never tried it. Although Teese is made in Chicago, which isn't very far, none of our local stores carry it (thank goodness they do carry the marshmallows).</div>
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I got <a href="http://www.amazon.com/Simple-Little-Vegan-Dog-Book/dp/1570672431">The Simple Little Vegan Dog Book</a>. It's a cute little book filled with a decent number of recipes for our four legged family members. This book is more of an encouragement for those who have already decided to feed their dog/dogs a vegan diet. It's not meant to be a comprehensive book for those researching the subject. Last night, I made Rover's Risotto to supplement Duchess and Hollie's vegan kibble for the week. They gobbled up there first helping this morning. :) There is everything from basic meals and treats to Bowser's Birthday Cake. I'm glad I picked it up on a whim.</div>
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Trader Joe's was pretty much on the way home, so of course we stopped. There are several things I like to get when I'm at Trader Joe's, but I am always on the lookout for new things. I don't remember seeing the Coconut Milk Yogurts the last time I was there, but I spotted them this time. They had Blueberry and Vanilla, and even though it doesn't say it on the front, when you read the ingredients on the back, it's got organic ingredients. The Blueberry was good, although a little sweet for me, but I loved the Vanilla.</div>
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No trip to Trader Joe's is complete without these. :)</div>
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Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-19119894895304439672012-08-09T13:18:00.001-05:002012-08-09T13:18:42.545-05:00Cream Cheese Three Ways<div style="text-align: center;">
I have two daughters that work at Atlanta Bread (which is similar to Panera, if you're not familiar with it). My youngest daughter is a manager, and my middle daughter, although she's graduated from college and has a job in her field now, still works there on Saturdays while she is saving up to buy a house. Atlanta Bread has a couple of vegan options, and several things that can easily be made vegan. For any of you locals out there, both of my daughters are very knowledgeable in that area. ;)</div>
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Most of Atlanta's bagels are vegan, although if you are eating in, you are pretty much limited to peanut butter and/or jelly to put on it (their peanut butter is really good though). A couple of Saturdays ago, I stopped in to get a drink (they have lots of good teas) and say hi to my daughters. They had samples out of a cream cheese spread they had just made, jalapeno cheddar. Although I wasn't going to eat it, I admitted to my middle daughter that the concept sounded good. She commented that I could easily make it at home with vegan ingredients. That girl's a genius I tell you. :) It made perfect sense in its simplicity, why hadn't I thought of it. From there, I embarked on a journey of vegan cream cheese spreads.</div>
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The first one I made was, of course, after my initial inspiration. I used half an 8 oz. container of vegan cream cheese (I like <a href="http://www.galaxyfoods.com/galaxy-products/vegan/vegan-cream-cheese/">Galaxy</a> brand), then I threw in some chopped up pickled jalapenos ( to taste) and part of a Daiya Jack wedge chopped into small pieces. I mixed it all together and it was good to go. The amount of cream cheese ended up being enough to generously cover 2 bagels and a few crackers. It was even better the next day after the flavors had melded a little more.</div>
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Sorry, I almost forgot to take a picture of this one. :)</div>
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My next cream cheese spread was inspired by the strawberry flavored cream cheese I use to buy before I became vegan. This was another success. I used <a href="http://allrecipes.com/recipe/strawberry-cream-cheese-spread/">this recipe</a> and halved it, subbing vegan cream cheese and I used agave instead of powdered sugar. Again for me, this ended up being enough for 2 bagels and a little extra. This was even better than I remember buying at the store.</div>
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The most recent one I made was after something I think I tried at some point, but can't really remember for sure. It was sundried tomato and basil. Just like before, I started with half a tub of vegan cream cheese, threw in some sundried tomatoes and some chopped fresh basil and mixed it all up. I used sundried tomatoes packed in oil, rinsed off, but I would have rehydrated dried ones if I'd have had any at the time. This picture is what it looked like later in the day. Initially it was white with the red and green flecks, but after sitting in the refrigerator a couple of hours, I stirred it again and it turned this color.</div>
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I'm glad I recently stocked up on vegan cream cheese, because now I'm thinking maybe a black olive spread or raspberry, the possibilities are endless.</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-72237229830553265652012-08-08T19:24:00.001-05:002012-08-11T08:31:49.802-05:00Corned Seitan And A Summer Dinner<div style="text-align: center;">
I love <a href="http://robinrobertson.com/">Robin Robertson</a>. Her cookbooks are among some of my favorites. I know if I want to make something, I can almost always find it in one of her cookbooks (or on her blog), and count on the recipe to be solid.</div>
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Her Corned Seitan with Cabbage, out of <a href="http://www.amazon.com/Vegan-Cheap-Recipes-Simple-Strategies/dp/0470472243">Vegan on the Cheap</a> was no exception to this rule. It utilizes a slow cooker, which I've been quite interested in lately, and is really good. The first night I had corned seitan and cabbage with potatoes and made a mustard sauce to go over it (sorry no picture). Yum.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPa0zFg4S2SR8FaN1gtc1dCRuKieQEMhyHiUF6LYzCBOG5Ic909fZ9NWBBdTpOtfksMmKU7TBgTE2OZ7GdPm5xjq8gvYbGROJWEP5VYuXX1ZxZ4A89S8IGrmgVywbxTLIV5Cl8CJfkVY/s1600/100_0497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPa0zFg4S2SR8FaN1gtc1dCRuKieQEMhyHiUF6LYzCBOG5Ic909fZ9NWBBdTpOtfksMmKU7TBgTE2OZ7GdPm5xjq8gvYbGROJWEP5VYuXX1ZxZ4A89S8IGrmgVywbxTLIV5Cl8CJfkVY/s320/100_0497.JPG" width="320" /></a></div>
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Here it is before cooking. It's a good size seitan roast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-re0T8C1FN2ONY4RCy-9_5Bm4yK1259QNaDDEkEvcuKi5Q7GsSUPUwcjadew2VoLdzRYVYn07O3ZO8vM_nYIHVyZiCTKXSoqOg7PEFxDPHDWudRdNxkFVSE0rtjHRakGdrLDtelyfhuw/s1600/100_0500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-re0T8C1FN2ONY4RCy-9_5Bm4yK1259QNaDDEkEvcuKi5Q7GsSUPUwcjadew2VoLdzRYVYn07O3ZO8vM_nYIHVyZiCTKXSoqOg7PEFxDPHDWudRdNxkFVSE0rtjHRakGdrLDtelyfhuw/s320/100_0500.JPG" width="320" /></a></div>
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For breakfast the next day, I made corned seitan hash. I chopped the seitan, onions, potatoes and red pepper into pieces approximately the same size, and sauteed in a little olive oil until the potatoes were tender. Yum again.</div>
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Then for lunch, I made a reuben with the seitan, sauerkraut, Daiya mozzarella and the Very Secret Sauce out of Vegan Diner. I actually made these a couple of days in a row. Yum again and again! Needless to say, I definitely got a lot of use out of the Corned Seitan, and it came together easy without heating up the kitchen.</div>
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This was my dinner tonight. Look at that plate of summer deliciousness. Sweet corn and tomatoes from the farmer's market, as well as homemade pesto using basil from the farmer's market. The pesto was on whole wheat baguette from <a href="http://www.strawberry-fields.com/">Strawberry Fields</a>. I also had <a href="http://truroots.com/products/truroots-accents/sprouted-quinoa-trio/">truroots organic sprouted quinoa trio</a>. I just got this quinoa for the first time last month and I really like it. It's so pretty to look at, and I think it has a slightly nutty taste. If I'm not making it for breakfast, I usually add just a tiny amount of <a href="http://www.superiortouch.com/retail/products/better-than-bouillon/vegetarian-bases">Better Than Bouillon No Beef Base or No Chicken Base</a> to the water to give it a little extra flavor. I talked about the Gardein Southern BBQ Riblet <a href="http://lovestoeatvegan.blogspot.com/2012/06/some-things-ive-tried-recently.html">here</a>. The bbq sauce on these is so good, and bbq anything screams summer to me. This dinner was made complete with some iced tea, lightly sweetened with stevia and agave syrup, and a fresh peach from the farmer's market. I love eating like this in the summer. :)</div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-16841176058319552382012-08-07T21:53:00.001-05:002012-08-07T21:53:51.792-05:00A Fun Day And A Dinner Disappointment<div style="text-align: center;">
Saturday was my husband's company picnic. We decided to take the granddaughters. We knew they would have a blast with all of the activities planned for kids. I have to admit, I was impressed, not only with everything they did for the employees and their families, but the thought put into it. They had a vegan food option, which was a pleasant surprise. It was an awesome veggie wrap. They also had all kinds of blow ups for the kids, everything from a bouncy house to an obstacle course, a huge slide and a giant blown up slip and slide with water spraying in all directions. There was miniature golf, bingo, giveaways, face painting, and a giant monster truck called The Raminator that we could ride in. They had snow cones from a Mahomet youth club and two other local vendors (who are regularly at the farmer's market) with free goodies for us. There was definitely no lack of things to do. With a heat index that day of 105, the water slide was a huge success. Both girls loved it, especially Kaia, who went on it at least 30 times. :) They both got a kick out of The Raminator, surprisingly Lexi liked it the most. Of course, both girls wanted their face painted.<br />
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Lexi loves Minnie Mouse. This is early in the process.</div>
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My little Hello Kitty.</div>
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We were all pretty exhausted when we left (we were there for almost 4 hours). I gave the girls baths when we got home and that seemed to revive them, although Lexi hated to wash the remnants of her Minnie Mouse off. :)</div>
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We decided to go to a local Italian restaurant for dinner, <a href="http://lovestoeatvegan.blogspot.com/2012/06/my-thai-food.html">my husband had a half off certificate</a> he had purchased earlier. I ordered a vegetarian pasta that had tomatoes, black olives, onions sauteed in olive oil and fresh basil, omitting the parmesan cheese sprinkled on top to make it vegan (or so I thought).</div>
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This is the picture I took before realizing what was wrong.</div>
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I had clarified with the waitress that the dish was vegetarian, and that the only dairy or egg in it was the cheese sprinkled on top. She also double checked my salad dressing and left the croutons off of my salad. </div>
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She was very nice and I thought we understood each other. I never try to be difficult, but I am specific. I was enjoying my dinner, when about a third of the way into it, something tasted fishy (literally). I started looking through my pasta and I found pieces of anchovy! I was upset and got the waitress's attention. When I mentioned the anchovy, she said "Oh sorry, they use one as a secret ingredient in the sauce, but they don't usually leave it in when it's served." I told her it's not vegetarian when it has fish in it, which anchovy is. She apologized and took the dish away. I wasn't going to finish it, and at this point I had lost my appetite so I didn't want anything else. I didn't want to ruin dinner for everyone, so we stayed, and my husband and the girls finished their dishes. When our bill came, they had taken $3 off of a $14 dinner for my inconvenience. Still trying to be diplomatic, I spoke to the manager about the confusion. She also commented that the anchovy is a secret ingredient, but that it can be made without it to be vegetarian. I pointed out that unless my server asked the chef for me, I have no way of knowing to ask for it to be made without anchovy, since I wasn't even told it had anchovy in the first place. They did end up taking my dinner off the bill, which I'm glad they did, but more than that I wanted them to understand what was wrong. I tried not to be the 'crazy vegan lady' but I don't know how well I did. Have you ever had a similar situation and if so how did you handle it?</div>
<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-53234013715718734482012-08-03T14:49:00.001-05:002012-08-11T08:19:22.258-05:00I Can Make Good Indian Food At Home<div style="text-align: center;">
I was recently at a local vegan meet up where one of the couples brought some really good Chana Masala they had made. I started talking with one of the other ladies there about how I love Indian food, but never feel like I really do it justice when I try and make it at home. It's usually edible, but nowhere near restaurant quality. It's usually not even what I would call really good. She commented that she has had success at home, and told me maybe I should give it another try with a different recipe, so that's what I did. I searched the web and decided on <a href="http://veganbelle.com/2012/02/vegetable-korma/">Vegan Belle's Vegetable Korma</a>. </div>
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I'm so glad I decided to try cooking Indian food at home again because this was delicious. My husband (apparently not noticing the dishes and pans ?), asked where I got it from. Rather than be offended, I took it as a compliment, it was restaurant quality. :)</div>
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I didn't have any cauliflower, so I used frozen broccoli. I also added some golden raisins. Other than that I followed her recipe exactly. I will say, while she states that it's mild, mine seemed a little spicy. Luckily, we love spicy food! I know the cayenne pepper I use is a little wicked, and it's always possible I grabbed the hot curry powder instead of regular sweet curry powder. :) This made quite a bit, so I even got to freeze myself a helping for later. I served it with naan bread and tamarind chutney. Yum!<br />
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-64231458631103809862012-07-30T14:05:00.001-05:002012-07-30T14:12:28.194-05:00Food Network Monthly Cookalong: Grilled Spice-Rubbed Seitan Tacos<div style="text-align: center;">
I'm finally posting, with only a day to go, for the <a href="http://threeandahalfvegans.blogspot.com/2012/07/food-network-monthly-cookalong-theme.html">Food Network Monthly Cookalong</a>. The theme this month is grilling. While I've been grilling off and on this month, it's mostly been simple marinated tofu, or plain Field Roast sausages and frankfurters. Nothing worthy of the monthly cookalong, until yesterday that is. <br />
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I have to admit, I love Bobby Flay. Maybe it's because he's a fellow red head, maybe it's his smile, I don't know why exactly, but whatever it is, I love him. :) That being said, if I was going to do some "Food Network" style grilling, it would most likely be one of his recipes, and it was. I chose his <a href="http://www.foodnetwork.com/recipes/bobby-flay/spice-rubbed-chicken-breast-tacos-with-grilled-poblanos-bbq-onions-and-coleslaw-recipe/index.html">Spice-Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions, and Coleslaw</a>. <br />
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These were really easy to veganize. I used seitan for the chicken (I would think you could easily sub tofu or Gardein) and Vegenaise for the mayonnaise, everything else was already vegan. The tacos and all of its components were quite tasty, although the real standouts for me were the spice rubbed seitan and the grilled bbq onions. Grilling the poblanos to put on the tacos and in the guacamole, along with grilling the onions, making the guacamole and coleslaw, grilling the seitan (which I had already made previously) and warming the tortillas on the grill, from start to finish took around two hours, which is a lot for tacos. I'm not the fastest person in the kitchen, but I'm not the slowest either, so these are a bit of an undertaking. Like I mentioned earlier though, the seitan and the onions were what really made these for me, and I think these tacos could easily be a weeknight meal if you focus on grilling the seitan (or other substitute) and the onions, but keep the rest of your toppings simple. I could see using shredded lettuce or cabbage, red pepper slices or jarred roasted red peppers, diced avocado, and maybe a little extra barbecue sauce or hot sauce drizzled on top. I intend to test out my theory in the near future, because the seitan and onions were delicious. :)</div>
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Sorry, really bad picture of the seitan.</div>
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I only used the first teaspoon of salt in the rub, I didn't use the extra teaspoon he calls for, I don't think it needed it. For the seitan, I brushed a little oil on both sides and put the rub on both sides as well. I grilled it just until it got some nice char marks on it, which didn't take long, probably only a few minutes on each side. On the onions, I used a bbq sauce we really like instead of the Mesa Grill BBQ Sauce (sorry Bobby).</div>
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Right before taking a bite. :)</div>
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</div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-48728150742191483382012-07-25T16:30:00.005-05:002012-08-04T17:07:21.669-05:00A Cool Treat For The Dog Days Of Summer<div style="text-align: center;">
This is going to be a short, but sweet (pardon the pun) post. :) I'm not sure about where you live, but around here it has been hot and miserable a lot lately. Today the high is somewhere between 100 and 105 degrees depending on your source. I love ice cream anytime of the year, but weather like this seems to call for it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aM1kddFuWkwMNVqJ7_kTwmzPRAS1MyNlie7q8FAgIKAc28fnunJrvrSHwe-WEgzZe1skmbvT3pt5iHgmnU-jy7_9lDBxri9q9rQWOGlfoOPAH2WW9H3bsJ-JAsn-x4xZhuIhc3h0P6k/s1600/ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5aM1kddFuWkwMNVqJ7_kTwmzPRAS1MyNlie7q8FAgIKAc28fnunJrvrSHwe-WEgzZe1skmbvT3pt5iHgmnU-jy7_9lDBxri9q9rQWOGlfoOPAH2WW9H3bsJ-JAsn-x4xZhuIhc3h0P6k/s320/ice+cream.jpg" width="213" /></a></div>
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I discovered a raw, vegan, frozen dessert recently when a friend was ordering it from the buying club, <a href="http://www.coconutsecret.com/coconut%20cream.html">Coconut Secret Berry Fusion Raw Coconut Cream</a>. This stuff is delicious, light and refreshing. While I love to make homemade vegan ice cream, sometimes it's nice to just grab a container out of the freezer and scoop it into a bowl (or cone) without having to work for it. The Berry Fusion flavor includes blueberry, raspberry and acai, along with a new kid on the block, at least to me, <a href="http://www.foxnews.com/health/2011/01/26/marvelous-maqui-berry/">maqui berry</a>. I love that there are so many new vegan products rolling out, and in this heat, I'm glad some of them are of the sweet, cold variety and healthy to boot!</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com1tag:blogger.com,1999:blog-9004862197209401746.post-58018276270972129192012-07-24T12:45:00.000-05:002012-07-24T13:28:16.073-05:00Egg McMuffin I'm So Over You<br />
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Okay, I have to be honest here and tell you I was a fan of Egg McMuffins pre vegan. After I went vegetarian, but before going vegan, I would sometimes still go order an Egg McMuffin minus the canadian bacon. I know, sad but true.</div>
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Since going vegan, I've played around with a few different breakfast sandwiches with some success, but I finally hit the nail on the head after I found <a href="http://www.sinfullynutritious.blogspot.com/2012/03/mcmaria-vegan-breakfast-sandwich.html">this recipe</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_pSIVnJf7fm40ydt8iOeDMsHLJHZNPL02FovNe45vbK9fV4j67cUM4yu9-N4ye5JCFOSkMj0XG0xuJoRbp_jEh_xVgIwXihgBxjsCz25MC_cl7t0GT-1ywEl8Sm7KOSZTfxdBWKCb1U/s1600/egg+mcnot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_pSIVnJf7fm40ydt8iOeDMsHLJHZNPL02FovNe45vbK9fV4j67cUM4yu9-N4ye5JCFOSkMj0XG0xuJoRbp_jEh_xVgIwXihgBxjsCz25MC_cl7t0GT-1ywEl8Sm7KOSZTfxdBWKCb1U/s320/egg+mcnot.jpg" width="213" /></a></div>
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It must be something about the poaching process with the tofu that does it, because this sandwich tastes just like a traditional breakfast sandwich minus the cruelty. She named her sandwich a McMaria after her daughter, which is nice, but I kind of like calling it an Egg McNot. :) When I make it, I do everything the same as she does with the tofu, except I don't bother cutting mine into a round shape. It would be cute, and I might do it if I was making it for someone else, but for just me I don't bother.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_5soFa4Bg82n9luvoUzqXLpW-z36Qaaq6RLlMxp9v6jVmJWKEUq6bIe6zdcrSiGoXDxmHEuZt2PVF2w1q74UeMImZKWg2O2erO-bsyx0mBS__biyDs-vszRTxcdGlh6ByWFR5cu35SM/s1600/close+up+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_5soFa4Bg82n9luvoUzqXLpW-z36Qaaq6RLlMxp9v6jVmJWKEUq6bIe6zdcrSiGoXDxmHEuZt2PVF2w1q74UeMImZKWg2O2erO-bsyx0mBS__biyDs-vszRTxcdGlh6ByWFR5cu35SM/s320/close+up+egg.jpg" width="213" /></a></div>
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Look at that close up.</div>
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Usually when I make it, I use the Smoky Curls from <a href="http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847">Vegan Diner</a>, because I love them, but I have made it with the Smart Deli Ham before and it's delicious that way as well. I really like the new <a href="http://www.daiyafoods.com/our-products/cheddar-wedge">Daiya wedges</a> for sandwich making, but I have used the shreds when that's all I had. I've been adding spinach or kale to my sandwiches lately, it makes me feel healthier eating them and tastes good. I like to put Earth Balance on one side of my english muffin and <a href="http://lovestoeatvegan.blogspot.com/2012/06/some-things-ive-tried-recently.html">Chipotle Vegenaise</a> on the other side. Since first trying the Chipotle Vegenaise, I eat it on almost everything I like it so much. Before that, I used to put mustard on one side and Earth Balance on the other.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGkjOM-IP7NUJnU4jihlavNLJVrf5QLHGlZYHXAnYl7dlzhSGxoxlXFx3ioKuJFY6Dlbej8gxyk0AxtcX2j5XKeEZoEhU59hho9ujpbEQie7D7wGyoi_isKz-6C8Bx-zxj-oGO6gyG0s/s1600/new+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjGkjOM-IP7NUJnU4jihlavNLJVrf5QLHGlZYHXAnYl7dlzhSGxoxlXFx3ioKuJFY6Dlbej8gxyk0AxtcX2j5XKeEZoEhU59hho9ujpbEQie7D7wGyoi_isKz-6C8Bx-zxj-oGO6gyG0s/s320/new+egg.jpg" width="213" /></a></div>
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Here it is with the <a href="http://www.lightlife.com/Vegan-Food-Vegetarian-Diet/Smart-Deli-Ham">Smart Deli Ham</a> on a Rudi's Whole Wheat Bun with Daiya Jack. When I don't have any english muffins, I use hamburger buns, hot dog buns, wraps, or just plain bread. I've found it really doesn't matter, this tofu fried "egg" is awesome on anything.</div>
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</div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com2tag:blogger.com,1999:blog-9004862197209401746.post-1353948463640225742012-07-23T11:51:00.001-05:002012-07-23T11:51:23.859-05:00My Baby Boy Turns 23<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDG9XjXKzYPH3hnaSh8NUYBR4pkFXJakkGGhSPhxdYyizg3foqJRqn_C92d-Vy_a0ETs8mrS7dCi5HXqgiyARv85n75b9E56fCPn03bvDQmDEp4rTukGS7FA-W_-gpvs5Pokt9xK7IKi8/s1600/blake+today.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDG9XjXKzYPH3hnaSh8NUYBR4pkFXJakkGGhSPhxdYyizg3foqJRqn_C92d-Vy_a0ETs8mrS7dCi5HXqgiyARv85n75b9E56fCPn03bvDQmDEp4rTukGS7FA-W_-gpvs5Pokt9xK7IKi8/s320/blake+today.jpg" width="213" /></a></div>
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My son Blake turned 23 yesterday. I'm waxing nostalgic today, as I always do around my children's birthdays and other milestones in their lives. Where do the years go? I know it doesn't serve me well to live with regrets, and I try to avoid doing so when possible, but if I had it to do all over again there are a few things I would do differently.</div>
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For one thing, I would slow down and spend more time playing with my children and just enjoying them. Yesterday, at Blake's birthday party, my granddaughter Kaia asked me to dance with her, and I did of course, but I think sometimes as "Mom" I was too busy to "dance". If I could go back, I wouldn't be too busy. It reminds me of the poem 'Babies Don't Keep'</div>
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<span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Mother, oh Mother, come shake out your cloth</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Empty the dustpan, shoo out the moth,</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Hang out the washing and make up a bed.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Sew on a button and butter the bread.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Oh where is the mother whose house is so shocking?</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">She's up in the nursery, blissfully rocking.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">Oh, I've grown shiftless as Little Boy Blue</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">(lullaby, rockaby, lullaby loo).</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">The shopping's not done and there's nothing for stew</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">and out in the yard there's a hullabaloo</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">But I'm playing Kanga and this is my Roo.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">(Lullaby, rockaby, lullaby loo).</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">The cleaning and scrubbing will wait till tomorrow,</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">For children grow up, as I've learned to my sorrow.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">So quiet down, cobwebs. Dust go to sleep.</span><br style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;" /><span style="-webkit-text-stroke-color: rgba(255, 255, 255, 0.00390625); -webkit-text-stroke-width: 1px; color: #3d3d3d; font-family: 'Helvetica Neue', Helvetica, Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px; text-align: left;">I'm rocking my baby and babies don't keep.</span>
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This is Blake with one of his older sisters 20 years ago. He's a cutie!</div>
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Blake wanted to get together at my parents for dinner and have pizza. I thought this would be the perfect opportunity for me to order the <a href="http://order.themenushark.com/menu_display.php?categoryid=11339&categoryname=Specialty%20Pizza">Vegan Medley Pizza from One World Pizza</a> that I'd recently heard about.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5QKafMOiGeFJDt0n9_fpxeHLgGuUE81rdYCWoUx7UkaKGOGGLJ2Y9czps7DYQC6B1eq88jNSyvCO7S1msR5-Ma3b2QBJ8lvC-Z1R_OAQlK6dabakJQxnlac9rZ3NeBD1gxrd3SpaEpk/s1600/pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5QKafMOiGeFJDt0n9_fpxeHLgGuUE81rdYCWoUx7UkaKGOGGLJ2Y9czps7DYQC6B1eq88jNSyvCO7S1msR5-Ma3b2QBJ8lvC-Z1R_OAQlK6dabakJQxnlac9rZ3NeBD1gxrd3SpaEpk/s320/pizza.jpg" width="213" /></a></div>
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The pizza was delicious. Unfortunately it wasn't as warm as I would have liked by the time I ate it, but that was more my fault I think then One World's. I will definitely order this again. While all of the pizza ordered wasn't vegan, all three of my daughters tried the vegan pizza and liked it. My oldest daughter didn't even eat any of the non vegan pizza, and my middle and youngest daughter, after trying it, said they would eat it in the future with no problem. :) Yay vegan pizza!</div>
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I made the Banana Cupcakes with Lemon Icing out of <a href="http://lovestoeatvegan.blogspot.com/2012/07/i-love-chloes-kitchen.html">Chloe's Kitchen</a> for dessert. The banana cupcakes are moist, delicious little gems. The lemon icing is really more of a glaze then a frosting, so I actually made a lemon frosting to go on top of the glaze. The lemon and banana is an interesting flavor combination, it's good, and definitely lighter than say a peanut butter frosting or chocolate ganache topping would be. I have to admit though that I want to make these cupcakes again and try either peanut butter or chocolate on top. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jWi3q4Uz6s_ZwLFrMtO4kUYWblPtIA47x1fO6rcE2oLg9RRLvOp5XNs6ry1qdNCByT5LOzZRyPOh3CzOxPxEB7eQEYK94kQswJj-JjDBwJuTv1eF-jaKeApQHs6_NTh91B5m8iUKWfM/s1600/blake+bday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jWi3q4Uz6s_ZwLFrMtO4kUYWblPtIA47x1fO6rcE2oLg9RRLvOp5XNs6ry1qdNCByT5LOzZRyPOh3CzOxPxEB7eQEYK94kQswJj-JjDBwJuTv1eF-jaKeApQHs6_NTh91B5m8iUKWfM/s320/blake+bday.jpg" width="320" /></a></div>
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Here's Blake and Kaia after blowing out his candle. Kaia sure loves her Uncle Blake.</div>
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I am blessed to have such wonderful children and such a wonderful family!</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-41319820796465367292012-07-22T21:42:00.001-05:002012-07-23T09:03:56.465-05:00I'll Take Mine Baked, Barbecued and Buffaloed<div style="text-align: center;">
I have been on a real tofu kick lately. I've been grilling it and baking it all kinds of different ways. I've been having it for dinner with sides and stuffing it in sandwiches for lunch. I just can't seem to get enough of it. :)<br />
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Every time I go to St.Louis or Indy I stop at Trader Joe's and Whole Foods if time allows. I like to get several things I can't get locally. Luckily, I've gotten smarter and have learned to take a cooler. I've also gotten better at packing things into it. :) All of that to say that one of my favorite sandwich stuffings lately has been tofu that has been marinated in Trader Joe's Island Soyaki and then baked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg203mMhZflKHWe1w-jO6belHI3Czfe2JGFcXNy3RTJJMF68vC1XN9d0-OF4mVCgar2giBjBV0gJ_tel2-RJB_yJKce2pRnH1yRTy9X89X5oDQ7cx8PcOHbVbbfvPlApBzkupMCMwk63o8/s1600/island+soyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg203mMhZflKHWe1w-jO6belHI3Czfe2JGFcXNy3RTJJMF68vC1XN9d0-OF4mVCgar2giBjBV0gJ_tel2-RJB_yJKce2pRnH1yRTy9X89X5oDQ7cx8PcOHbVbbfvPlApBzkupMCMwk63o8/s1600/island+soyaki.jpg" /></a></div>
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The Island Soyaki is basically a teriyaki sauce made with things like pineapple juice and sesame seeds. It's really yummy. If you live near a Trader Joe's or have access to getting this I highly recommend it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3arMqfZygkjNxdhxxoQRDuzcQBp7nxfSiRSu1V9fG5AQi-u1KFtpQDxyZuSXKbcnyxUWLsJKod06i-9CBzM8DV6mFbtO9is1jyodQJw2fwNMd0UCA6tRrBI6IHDq4e1hQqDt82TSTiY/s1600/bbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3arMqfZygkjNxdhxxoQRDuzcQBp7nxfSiRSu1V9fG5AQi-u1KFtpQDxyZuSXKbcnyxUWLsJKod06i-9CBzM8DV6mFbtO9is1jyodQJw2fwNMd0UCA6tRrBI6IHDq4e1hQqDt82TSTiY/s320/bbq.jpg" width="320" /></a></div>
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Another recent favorite has been BBQ tofu. I bake it following the directions for Baked BBQ Tofu in <a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/">Veganomicon</a> but I've been using the Rough Rider Barbecue Sauce in <a href="http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847">Vegan Diner</a> (I love that cookbook). Here it's served over quinoa with broccoli, cauliflower, carrots and edamame topped with the <a href="http://www.theppk.com/2011/11/cashew-queso/">PPK Cashew Queso</a>. I love, love, love that queso anywhere and everywhere I put it, but especially over vegetables.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEFA-XYcANUWxQEw5pOi2IZ8G47I9Rd2wHLhdtgEV01GZDo0oaqDZ6aLQFa0rv4Phrb73ALUPkPJh9aUe7iCweesaEcPgV_K68o5Kk6DylczTCgInnwN_3KuU4B7Dr0Y0nWam__3ur_w/s1600/bbq+wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoEFA-XYcANUWxQEw5pOi2IZ8G47I9Rd2wHLhdtgEV01GZDo0oaqDZ6aLQFa0rv4Phrb73ALUPkPJh9aUe7iCweesaEcPgV_K68o5Kk6DylczTCgInnwN_3KuU4B7Dr0Y0nWam__3ur_w/s320/bbq+wrap.jpg" width="213" /></a></div>
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Here's the BBQ tofu and Cashew Queso again in a wrap for lunch. I also added kale, red pepper strips, and a little Chipotle Vegenaise for good measure. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoYsp3d3GKqr7QoagegiyvCAFYZ0pEcm7TgrsFxj0ittOcQRcB8XaItaO8gQafRVhW6qGDUjzKAldbqi9fxAJ1nN7-Z3YSqQtY9oj-WgHQrwTW51KY5ue4kv33gcYCpHloNIqy3yGt34/s1600/buffalo+sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFoYsp3d3GKqr7QoagegiyvCAFYZ0pEcm7TgrsFxj0ittOcQRcB8XaItaO8gQafRVhW6qGDUjzKAldbqi9fxAJ1nN7-Z3YSqQtY9oj-WgHQrwTW51KY5ue4kv33gcYCpHloNIqy3yGt34/s320/buffalo+sandwich.jpg" width="320" /></a></div>
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And here is a Buffalo tofu sandwich. I put it on a Rudi's whole wheat hot dog bun with regular Vegenaise on one side and chipotle on the other. I put red pepper strips and kale on this sandwich too, along with extra buffalo sauce. I used Meet the Shannons <a href="http://www.meettheshannons.net/2011/10/baked-buffalo-tofu-steaks-with-ranch.html">Baked Buffalo Tofu</a> recipe for this one.</div>
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I love how versatile tofu is!</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-15466662341401530342012-07-17T13:13:00.003-05:002012-07-24T07:53:34.572-05:00I Love Chloe's Kitchen<div style="text-align: center;">
I have made several recipes out of <a href="http://www.amazon.com/Chloes-Kitchen-Delicious-Recipes-Making/dp/1451636741">Chloe's Kitchen</a> recently and have been thoroughly impressed. Her instructions are clear enough for a beginner to follow, and the results are tasty enough for even the most avid omnivore.</div>
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The pasta dishes have been super easy, which makes them great for weeknight meals, and are totally delicious.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKLUy9zSiFmuwVYp_oUo-ZBF6F3g0n3_urQ2BNwPr9OpTLkxkWinclvZ5_JGape_mTAbrfct5DyBxpa5wm1l7KxsnZp6yHHyDwvmapuI88reVxYCe8f1shmomfY1Eb5TbSGHi4hPufSY/s1600/penne+with+vodka+sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKLUy9zSiFmuwVYp_oUo-ZBF6F3g0n3_urQ2BNwPr9OpTLkxkWinclvZ5_JGape_mTAbrfct5DyBxpa5wm1l7KxsnZp6yHHyDwvmapuI88reVxYCe8f1shmomfY1Eb5TbSGHi4hPufSY/s320/penne+with+vodka+sauce.jpg" width="213" /></a></div>
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First up is the Penne alla Vodka with the Best Garlic Bread in the World. This was amazing and came together in no time. The sauce is so creamy and the garlic bread is indeed one of the best I've had. I will repeat this again and again. Non vegan hubby loved this dinner.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfg8t9YZ4Y8eT1nfP3t2jRZOaQJpXzU4lpZTUNQSAoOfGtGyl209ElTtD1uFiR5nMRiorLzALwEi3_yKyAqOXXQV2Acg38qEp2Kp9mOqRq9Rvtl81rU_qP3M566c4m3OOHrdNN1OLODWo/s1600/avovcado+pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfg8t9YZ4Y8eT1nfP3t2jRZOaQJpXzU4lpZTUNQSAoOfGtGyl209ElTtD1uFiR5nMRiorLzALwEi3_yKyAqOXXQV2Acg38qEp2Kp9mOqRq9Rvtl81rU_qP3M566c4m3OOHrdNN1OLODWo/s320/avovcado+pesto.jpg" width="213" /></a></div>
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Next up was the Avocado Pesto Pasta. This recipe is also available on her blog <a href="http://chefchloe.com/entrees/avocado-pesto-pasta.html">here</a>. I found some frozen ravioli hiding in my freezer, so I used it instead of linguine. Again this came together in a flash. I didn't have pine nuts so I used almonds, which worked just fine and is cheaper. I love how creamy the avocado makes this sauce. This was great on the ravioli and I can't wait to try it on a more traditional pasta. I think this would also make a nice appetizer spread on baguette.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhV7Sk-zDrmlM8p4wRGQ1X4gPmuhJm2i2BfogrJWgOD_gU_jdm8d94zMDmP0yowiledDgXaEoHFZKZOcDPG_F-_uci9cY_9RUjZxdPeKVQphXcT-bqgFFhKv06hh3s-naPITqOKkdBNE/s1600/kebab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizhV7Sk-zDrmlM8p4wRGQ1X4gPmuhJm2i2BfogrJWgOD_gU_jdm8d94zMDmP0yowiledDgXaEoHFZKZOcDPG_F-_uci9cY_9RUjZxdPeKVQphXcT-bqgFFhKv06hh3s-naPITqOKkdBNE/s320/kebab.jpg" width="320" /></a></div>
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On a night when I felt like grilling, I made the Tropical Island Kebabs with Cilantro Rice. I had made her seitan recipe prior to this, it's just a basic simmered seitan. A sweet and sour sauce recipe in the book is a glaze for the kebabs. The sauce is really easy and is perfect on the kebabs, although I think it could have many other uses. The cilantro rice is a nice accompaniment to the kebabs, with slivered almonds and cilantro in it. Sometimes I forget how easy it can be to dress up plain rice, and it really does add that extra touch of flavor. When I make kebabs, I always think they are so pretty and look so fancy even though they're really not much work.</div>
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For a breakfast treat I made the Baked Sprinkle Doughnuts. I sprinkled them with peanuts just because. They were yummy and easy to make.</div>
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Things I've made but don't have pictures of:</div>
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Easy Peasy Pasta Salad: I liked this okay, but it probably wouldn't be my first pasta salad choice. It was light though which is nice for this time of year.</div>
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Country Meatloaf and Golden Gravy: We really liked this, it tasted like Thanksgiving to me. My non vegan husband, who thought he might grab something out when I was making this, after tasting it, decided to stay home and eat. I definitely consider this a success since it was competing against a BBQ meat sandwich.</div>
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Double Double Drive-Thru Burgers: These were yummy. They are a play on a popular fast food burger that starts with big and ends with mac. I ate them as singles. I'm not a double burger kinda gal. :) The sauce for these really does take them over the top and I could see using it on other sandwiches.</div>
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Baked Macaroni and Cheese: This was good. I like that it doesn't require any processed vegan cheese, although I have to admit, my favorite baked mac and cheese recipe is loaded with Daiya. Chloe's stove top <a href="http://chefchloe.com/entrees/vegan-mac-n-cheese.html">Mac 'N' Cheese</a> recipe is very similar to her baked one, and is my favorite recipe to use when I am making a non baked version.</div>
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Ice Creams: Her ice cream recipes are divine. They are super creamy and dreamy. She has a couple of ice cream <a href="http://chefchloe.com/sweets.html">recipes</a> posted on her blog. I've used her base to make a few of my own flavor combinations quite successfully as well.</div>
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There are still so many recipes I want to make out of Chloe's Kitchen. All in all, you can't go wrong with this cookbook</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-61442689946779726922012-07-07T12:30:00.000-05:002012-08-04T22:13:36.815-05:00Vegan Chocolate White Chocolate Chip Cookies And Grandkids<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white;">One day recently when Kaia and Lexi were over, I thought it would be fun if we baked some cookies. Since I had ordered </span><a href="http://www.amazon.com/Oppenheimer-Kosher-Vegan-Lactose-Chocolate/dp/B004V0NWA0/ref=sr_1_1?ie=UTF8&qid=1341668733&sr=8-1&keywords=vegan+white+chocolate+chips" style="background-color: white;">vegan white chocolate chips </a><span style="background-color: white;">online a while ago, I figured this would be a good time to try them out.</span></div>
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<b>Vegan Chocolate White Chocolate Chip Cookies</b> (adapted from <a href="http://allrecipes.com/recipe/white-chip-chocolate-cookies/">this recipe</a>)<br />
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1 cup (or 2 sticks) Earth Balance, at room temperature<br />
2 cups sugar<br />
2 T ground flaxseed (I used golden)<br />
6 T water<br />
2 t vanilla extract<br />
2 cups unbleached flour<br />
3/4 cup cocoa powder<br />
1 t baking soda<br />
1/2 t sea salt<br />
1 bag vegan white chocolate chips<br />
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Preheat oven to 350 degrees. Mix the ground flaxseed and water together in a small bowl and set aside. In a large bowl, beat the Earth Balance and sugar until smooth. Add 1/2 the flaxseed mixture to the Earth Balance and mix well, add the other 1/2 and mix well again. Stir in the vanilla. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Stir this into the Earth Balance mixture. Add in the white chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheets.(I like to use a <a href="http://www.casa.com/p/norpro-stainless-steel-scoop-240359?site=CA&utm_source=Google&utm_medium=cpc_C&utm_term=ZPV-497&utm_campaign=GoogleAW&CAWELAID=1309089565&utm_content=pla&adtype=pla&cagpspn=pla">small scoop</a> for this). Bake for 8-10 minutes. Allow cookies to cool on cookie sheet for 5 minutes before removing. Put on wire racks to cool.<br />
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Both of the girls loved these cookies. Kaia ate 5 of them before I finally told her she needed to stop and save some to take home with her. The recipe said it makes 4 1/2 dozen and that was probably close to true, it felt like we had a lot of cookies to eat. Luckily my husband and son love cookies, and we sent a container full home with the girls.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_01yxw0lareU3pHs51jMi94qQOKqArmnIm4ncIUa2-T0ztTfYtu7CjIcngP-T3UCD775cORZ0nUQ3vjpNWwdkoIDUsfhU9IA8g_L9uAXrq7tONSxnCf56C2wJwtQy9GevMP80EOkmbEM/s1600/kids+in+pool.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_01yxw0lareU3pHs51jMi94qQOKqArmnIm4ncIUa2-T0ztTfYtu7CjIcngP-T3UCD775cORZ0nUQ3vjpNWwdkoIDUsfhU9IA8g_L9uAXrq7tONSxnCf56C2wJwtQy9GevMP80EOkmbEM/s320/kids+in+pool.jpg" width="213" /></a></div>
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Here they are playing in the pool. I love them so much!! :)</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-38497849127944067282012-07-05T09:53:00.000-05:002012-07-05T10:08:07.814-05:00Vegan Pizza Day And A Happy 4th Of July<div style="text-align: center;">
Saturday was Vegan Pizza Day. I made a delicious pizza using <a href="http://books.google.com/books?id=tsSPQzjZwokC&pg=PA56&lpg=PA56&dq=big+stick+pepperoni+by+robin+robertson&source=bl&ots=a2hAJpxBQT&sig=nXahsHgdyiuoVTIn3w_9jjonIws&hl=en&sa=X&ei=2D7zT-WpAu--2AW2gMG_Aw&ved=0CFEQ6AEwAw#v=onepage&q&f=false">Big Stick Pepperoni</a> from Vegan On The Cheap by Robin Robertson. I love her cookbooks, the recipes are almost always reliable and good. As a matter of fact, <a href="http://www.amazon.com/000-Vegan-Recipes-Robin-Robertson/dp/0470085029">1,000 Vegan Recipes</a> is the cookbook I turn to most often when I have random ingredients I want to use, or when I want to make something basic but don't feel like looking through cookbooks. I can almost always find a version of what I'm looking for, and the index is very user friendly.<br />
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Now onto the pizza:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QlhzAK51F4PM2mor__mrmLeR8gcWAAa7qErrd5YvWXLXlCH0_eBAQIg05eP29-kZ8s600D7M8TtHB_cW8wxIRIzxS3Ja7u7m_8_QhIRseVXt4YSbntUNkTK3dqKQ7s7Jz7Wguoz1_6E/s1600/food+pictures+and+stuff+053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7QlhzAK51F4PM2mor__mrmLeR8gcWAAa7qErrd5YvWXLXlCH0_eBAQIg05eP29-kZ8s600D7M8TtHB_cW8wxIRIzxS3Ja7u7m_8_QhIRseVXt4YSbntUNkTK3dqKQ7s7Jz7Wguoz1_6E/s320/food+pictures+and+stuff+053.jpg" width="320" /></a></div>
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This pizza was pretty much a clean out the fridge pizza. It had the Big Stick Pepperoni, Smoky Curls, red pepper, zucchini, a few green onions, leftover pesto, Daiya mozzarella shreds, and leftover marinara on it. I cheated and used a store bought vegan crust. I really need to make my own crust more often. I know it's not that hard, but for some reason I hardly ever do it.<br />
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I just found out yesterday that we have a local pizza place, One World Pizza, that stocks Daiya and makes vegan pizza crust. I am super excited to have this as an option now so close to home. :) <br />
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<span style="background-color: white;">For the 4th of July, we had a cookout, complete with veggie burgers, vegan side dishes and desserts. I spaced out and didn't get many pictures of the food, and the pictures I got weren't great, but it was quite a feast.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPosZILCv3uh4IB1AF4LpqYPvRmGIfFNVjT65T_I0u2NIbFMi8bDoR9zbiQCeH6ejmOhBCMyFy5b4zweeyh9k8S2_gN39WYfHkM0q_C4NpBiiKm2NXBG9Mqw7dgYBNY_relIB1u4Bvi5I/s1600/4th+lunch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPosZILCv3uh4IB1AF4LpqYPvRmGIfFNVjT65T_I0u2NIbFMi8bDoR9zbiQCeH6ejmOhBCMyFy5b4zweeyh9k8S2_gN39WYfHkM0q_C4NpBiiKm2NXBG9Mqw7dgYBNY_relIB1u4Bvi5I/s320/4th+lunch.jpg" width="213" /></a></div>
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My first plate had a veggie burger, baked beans, macaroni salad, grilled zucchini, asparagus with garlic, and potato chips. There was also potato salad and broccoli salad (not shown).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t5FJVEQr8mAse40lrk4aMhZr9CPfMRPIDpsrlHXcDxKGBwL0Y4Rm_UTOfEoBPxXSGC0W45XRlYtIO9HLroDrCtieJEOE_4senEsXAfgyhLC3Ek44_S_d-1U1odhTkdt1hcVBIjPhLMQ/s1600/pasta+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5t5FJVEQr8mAse40lrk4aMhZr9CPfMRPIDpsrlHXcDxKGBwL0Y4Rm_UTOfEoBPxXSGC0W45XRlYtIO9HLroDrCtieJEOE_4senEsXAfgyhLC3Ek44_S_d-1U1odhTkdt1hcVBIjPhLMQ/s320/pasta+salad.jpg" width="213" /></a></div>
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Here's at least a better picture of the macaroni salad. I made it with elbow macaroni, red pepper, green onion, diced zucchini (I have a bunch of zucchini that's been gifted to me right now), corn, diced up <a href="http://www.daiyafoods.com/our-products/jack-wedge">Daiya Jack style cheese</a>, Tofutti sour cream, and <a href="http://lovestoeatvegan.blogspot.com/2012/06/some-things-ive-tried-recently.html">Chipotle Vegenaise</a>. I used almost equal parts Tofutti and Vegenaise, with slightly more Vegenaise. It was zippy and delicious. The Tofutti tamed down the heat a little, but not to much. I think this could be good with a lot of different ingredients thrown in.</div>
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For dessert, I made Isa's <a href="http://www.theppk.com/2011/09/old-fashioned-chocolate-pudding-pie/">Old Fashioned Chocolate Pudding Pie</a>, which I didn't get a picture of, although even if I had, her picture does it much better justice. :) It was very good served with vegan whipped topping. I also made Rice Crispy Treats using Earth Balance and <a href="http://www.chicagoveganfoods.com/dandies_vegan_marshmallows/">Dandies</a>, and these cute little red, white, and blue kebabs with strawberries, Dandies, and blueberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kOwfSQdCDm-EIViusJJp878CAOgK1Kz25319JRroCyD74AA8PJBZsG10Vv7E4R9z2Mee_gg12QlM-H_jtUmbDw0DK39tgcsN-mLbe2j8r6yp-JHspeTqm2_5eJjY2UC7r8AguqoJ-fk/s1600/fruit+kebab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kOwfSQdCDm-EIViusJJp878CAOgK1Kz25319JRroCyD74AA8PJBZsG10Vv7E4R9z2Mee_gg12QlM-H_jtUmbDw0DK39tgcsN-mLbe2j8r6yp-JHspeTqm2_5eJjY2UC7r8AguqoJ-fk/s320/fruit+kebab.jpg" width="213" /></a></div>
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My middle daughter loves anything lemon, so I made <a href="http://www.tasteofhome.com/Recipes/Simple-Lemon-Fruit-Dip">Lemon Fruit Dip</a>, subbing almond milk and Tofutti sour cream, to go with the fruit kebabs. Very yummy and fun. I was surprised when I found out lemon Jello pudding mix is vegan. I think several of their flavors are actually. Of course, I still won't use it often, but once in awhile for something like this, it's nice to know.</div>
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I hope everyone was able to celebrate at least one of these events if not both. :)</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-23906922317824001942012-06-30T12:38:00.001-05:002012-06-30T23:53:13.230-05:00Some Things I've Tried Recently<div style="text-align: center;">
I've tried several things for the first time recently. Some have been amazing, others I can live without, but I'm glad I tried them. </div>
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First off, Rhythm Zesty Nacho Kale Chips. I have made <a href="http://smittenkitchen.com/2010/03/baked-kale-chips/">baked kale chips</a> before at home, and loved them, so I was super excited to try the nacho flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAP6KtJe60frrw5Z5nt7ECvQ_hTbz5chRB5qj3lNxBaxcAKPh_Cl1lnUHsL8tJUhGlTDEPZFo4Lkf0Ef0MDDUdWVJXizhoIEXxEiWgbvShj2eN7RpUDQUvpvwjJvCRkzX8Ue_bsAMLqU/s1600/kale+chip+image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAP6KtJe60frrw5Z5nt7ECvQ_hTbz5chRB5qj3lNxBaxcAKPh_Cl1lnUHsL8tJUhGlTDEPZFo4Lkf0Ef0MDDUdWVJXizhoIEXxEiWgbvShj2eN7RpUDQUvpvwjJvCRkzX8Ue_bsAMLqU/s1600/kale+chip+image.jpg" /></a></div>
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These are pretty good. They definitely have a little bit of kick to them, so the zesty is an accurate description. They are raw, which is nice, and have good <a href="http://rhythmsuperfoods.com/kale-chips-zesty-nacho">nutritional stats</a> for a snack food. I wanted to love them, but I have to admit I wasn't overly impressed. I would eat them again, if they were offered to me or on a road trip, but with a price tag of almost $7, I will be sticking to homemade.</div>
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Next up, Chipotle Vegenaise. I love Vegenaise and I love chipotle, so again I was stoked to try this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmqXEe2Ejv0I7OcfSXU-J8NFLnku5GGan60RZqktGWOMkgea4N8cBVxf9zVWu-w-azzM02m7qcHMhPbzFmCviZFkCegeD5couUkSCbFb3ku3IkAj2FEPJIElNWy2aCVQM17el68uRwHo/s1600/chipotle+vegenaise.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmqXEe2Ejv0I7OcfSXU-J8NFLnku5GGan60RZqktGWOMkgea4N8cBVxf9zVWu-w-azzM02m7qcHMhPbzFmCviZFkCegeD5couUkSCbFb3ku3IkAj2FEPJIElNWy2aCVQM17el68uRwHo/s200/chipotle+vegenaise.png" width="126" /></a></div>
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This stuff is awesome!! It delivered on every level. It's got nice heat from the chipotle, and the flavor is out of this world. I just got this a few days ago and already it has graced many sandwiches. I have actually been making sandwiches just so I can put this on them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddF0nHuU8PIF7BrHXuYh_CERSwFhsycTDztkDeXSXAVShDFE-qt5QWf-bIi6er-na7bfXqyqmD4xxp891W14QQj9oKpVYLBgxsWwXMpJ641i0FvbOchx_RwdQBwU_7glMXQcOhIW_8hg/s1600/pirates+booty.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiddF0nHuU8PIF7BrHXuYh_CERSwFhsycTDztkDeXSXAVShDFE-qt5QWf-bIi6er-na7bfXqyqmD4xxp891W14QQj9oKpVYLBgxsWwXMpJ641i0FvbOchx_RwdQBwU_7glMXQcOhIW_8hg/s320/pirates+booty.jpg" width="213" /></a></div>
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A <a href="http://lovestoeatvegan.blogspot.com/2012/06/food-network-monthly-cookalong-my.html">Smoky Curl</a> and avocado sandwich with Chipotle Vegenaise and Barbeque Pirate's Booty.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJUlDQ-Mj-be8nW39MFkoFIRkQNIR5uZgPsX-yuYKkdTTANqsmOQx3WVURaCHemVGdp9TMhr6sNEerAtkw2S-dd5276P18iE7LTK1VvAErPK2SlCgEsE0tthUW-HEhULFSk-O1fsJqDE/s1600/bbq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJUlDQ-Mj-be8nW39MFkoFIRkQNIR5uZgPsX-yuYKkdTTANqsmOQx3WVURaCHemVGdp9TMhr6sNEerAtkw2S-dd5276P18iE7LTK1VvAErPK2SlCgEsE0tthUW-HEhULFSk-O1fsJqDE/s320/bbq.jpg" width="296" /></a></div>
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Now I know these have been around awhile, and I may be the last person on earth to try them, but they are really good. They remind me of a cheese puff in texture, but, of course, they are barbecue flavored. They don't really have anything going for them nutritionally, so they will be an occasional snack, but I am glad they are vegan. Non vegan son thought these were the bomb. I would prefer he eat these to Dorito's any day, and I told him so. :)</div>
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And last, but definitely not least, Gardein Southern BBQ Riblets. Oh My Goodness!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD2SQzR5sULU20y9cMqYGdwMc9JUd7DNu4J5KLLvfuYlS7yMMdviB7CqKy2uA12WeaamOeW_PNUUW4-H5NBqF0xU976C60njTjh0ZNX2x3WUtNLPOjq_NhKvVinaPLK10wkN4Z56PFvE/s1600/riblets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqD2SQzR5sULU20y9cMqYGdwMc9JUd7DNu4J5KLLvfuYlS7yMMdviB7CqKy2uA12WeaamOeW_PNUUW4-H5NBqF0xU976C60njTjh0ZNX2x3WUtNLPOjq_NhKvVinaPLK10wkN4Z56PFvE/s200/riblets.jpg" width="200" /></a></div>
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These are AMAZING!! They remind me of the Gardenburger Riblets I love and have sorely missed since they were discontinued a few years ago. When I smelled them cooking, I knew it was going to be love, and I was right. As soon as I tasted the slightly sweet BBQ sauce and sunk my teeth into the riblet, it was pure bliss. I haven't seen these in any of our local stores yet. I bought mine through a buying club I just joined, but I am hoping they will be out there for everyone to enjoy in the near future.</div>
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Have you tried anything new, or new to you recently?</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com3tag:blogger.com,1999:blog-9004862197209401746.post-41725268067076539842012-06-29T10:56:00.000-05:002012-08-04T22:18:58.040-05:00A Quick Easy Meal You Can't Mess Up And Leftover Lunch<div style="text-align: center;">
I have to admit I love <a href="http://www.gardein.com/foods_we_make.php">Gardein</a> products for making meals in a hurry. They are really quite good and they cook up fast. The other night I got home late and didn't feel like making what I had originally planned for dinner, especially since it was just going to be me eating. I had some Gardein beefless tips tucked away in my freezer and it seemed like a perfect night to use them. I wasn't quite sure what I wanted to make, so I searched online and found the Gardein website has a whole slew of <a href="http://www.gardein.com/recipes.php">recipes</a> using there products. I decided that the <a href="http://www.gardein.com/recipe_detail.php?r=142">Korean Beefless Tips Rice Bowl</a> sounded good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1x2s2PX6m8csrTQ2weHptV9-d1pnkt77TXd_thYdOA0vDjCWuGLD5FccZAU16hTT2qBNxyBS11SMwfuVVrRKgxzH6cDGzfhVN79PDPiPBqYVO4rvE1UJB9iHIscsbzODCVuQZLpdtuHQ/s1600/korean+stir+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1x2s2PX6m8csrTQ2weHptV9-d1pnkt77TXd_thYdOA0vDjCWuGLD5FccZAU16hTT2qBNxyBS11SMwfuVVrRKgxzH6cDGzfhVN79PDPiPBqYVO4rvE1UJB9iHIscsbzODCVuQZLpdtuHQ/s320/korean+stir+fry.jpg" width="213" /></a></div>
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I realized right away I didn't have zucchini or spinach in the house, but I did have broccoli and kale. I figured they would work just fine, and they did. I just lightly steamed them before adding them to the other ingredients. I was pretty much through making my dinner when I decided to look at the recipe one more time, to make sure I hadn't missed anything. Apparently it was not my night to read a recipe. Along with the intended substitutions, I had inadvertently used a tablespoon of sesame oil, instead of the teaspoon called for, and I only used 1 bag of beefless tips instead of 2. I thought one bag didn't seem like much for 4 servings. :) Despite all of this, it was delicious and dinner was on the table in no time.</div>
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The next day, the leftovers made a nice lunch. I mixed it all together and threw it in a wrap.</div>
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Most of the recipes on the Gardein website, if they're not already vegan, look like they can easily be veganized and will come together quickly. Some of them use convenience products, but Gardein is often a convenience product for me anyway, and many of them, like the bowl above, use fresh produce and pantry staples. If you can't get Gardein, or don't want to use it, I'm sure you could substitute homemade seitan or tofu with good results. I think next on my list to try is the <a href="http://www.gardein.com/recipe_detail.php?r=99">Thai Chik'n Quesadilla</a>. They had me at peanut butter. :)</div>
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<span id="goog_1349740203"></span><span id="goog_1349740204"></span></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0tag:blogger.com,1999:blog-9004862197209401746.post-4764941433449392962012-06-25T11:26:00.000-05:002012-06-25T13:23:47.456-05:00Food Network Monthly Cookalong: My Grilled Cheese Truck<div style="text-align: center;">
In my last post, I veganized a recipe from an existing food truck, The Grilled Cheese Truck. This time I made a sandwich I would serve on "My Grilled Cheese Truck" if I had one. <br />
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When a food is spicy, sweet, and savory all at the same time, I just can't seem to get enough of it. This sandwich definitely meets all of those requirements.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfHOI45ZRojTBzjHHEzoKmeg-3HE9mx9kWfPzRkSg4NXUq7Ie_Gu0FNjDfHvsmSDIxDwiVNDi6IF-x0nOmPG-lDTkKsSGHfHx0rbC6GwM6GndIpaSV7CVfUlPdptRvrd41AQqlVA8UZ4/s1600/food+pictures+and+stuff+177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipfHOI45ZRojTBzjHHEzoKmeg-3HE9mx9kWfPzRkSg4NXUq7Ie_Gu0FNjDfHvsmSDIxDwiVNDi6IF-x0nOmPG-lDTkKsSGHfHx0rbC6GwM6GndIpaSV7CVfUlPdptRvrd41AQqlVA8UZ4/s320/food+pictures+and+stuff+177.jpg" width="320" /></a></div>
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This grilled cheese was inspired by <a href="http://www.cok.net/blog/2012/04/vegans-take-home-trophies-10th-annual-grilled-cheese-invitational">the first vegan grilled cheese to win an award in a very non vegan grilled cheese competition</a>. I love that the winner used fruit in the sandwich, along with vegan cream cheese and Daiya, but I decided to kick it up a notch by adding the spicy and savory components. I also simplified the fruit process by using a wonderful jam I got at my local farmer's market.</div>
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I know in an earlier post I mentioned reason #20 (at least) to love <a href="http://www.amazon.com/Vegan-Diner-Classic-Comfort-Food/dp/0762437847">Vegan Diner</a> by Julie Hasson, the Greek Scramble. Reason #1 to love Vegan Diner, the amazingly delicious Smoky Curls.</div>
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These are seriously one of the best things I've ever put into my mouth (and that's saying a lot). :) If you miss the flavor of bacon at all, these are perfect. My non vegan son will literally snack on 1/3 of these, if he's around when I make them, before I even have a chance to use them in anything. They are that addictive!</div>
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For the sandwich, here's what you need:</div>
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Whole wheat bread (or bread of your choice)</div>
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Earth Balance</div>
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Vegan Cream Cheese (I like Galaxy brand)</div>
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Daiya cheddar or mozzarella style shreds (or other vegan cheese of your choice)</div>
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Smoky Curls (you could use Fakin Bacon or Smart Bacon here, but these are so good)</div>
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Blackberry Jalapeno Jam (I am lucky and found this at the farmer's market, otherwise I would use a hot pepper jelly, or maybe mix hot pepper jelly and blackberry or strawberry jam together. Another alternative might be to add a little jalapeno to your jam, or maybe mix in some red chili flakes, just something to get the spicy, sweet combination)</div>
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Powdered sugar for the top (optional, but good)</div>
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Get your griddle or your pan started heating. Spread Earth Balance on one side of two pieces of bread. On the non buttered side of one of the pieces of bread, spread a decent layer of vegan cream cheese and a layer of jam. When the griddle is ready, put that piece, Earth Balance side down on the griddle (or pan), then add the Daiya shreds and the Smoky Curls, top with the other piece of bread Earth Balance side up. Cook a couple of minutes, until the bottom is golden, then flip cooking a few minutes more til the other side is golden. Put onto a plate and sprinkle a little powdered sugar on top.</div>
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Delicious!! </div>
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*On a side note, I saw a new technique for flipping grilled sandwiches the other day, and it works well if you're only doing one at a time and are using a small griddle or skillet. When it's time to flip your sandwich, just pick it up off the griddle or skillet with your spatula, while holding it on the spatula, turn your pan upside down onto the sandwich and flip both back over together. It makes it easier to keep everything inside of the sandwich.</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com1tag:blogger.com,1999:blog-9004862197209401746.post-44171959649527997142012-06-19T09:35:00.000-05:002012-06-19T09:35:20.467-05:00Food Network Monthly Cookalong: The Grilled Cheese Truck<div class="separator" style="clear: both; text-align: center;">
I was reading on Three and a Half Vegans, Kelly's blog, about a <a href="http://threeandahalfvegans.blogspot.com/2012/05/food-network-monthly-cookalong.html">Food Network Monthly Cookalong</a> that she is now hosting. I had never participated in Food Network Friday on <a href="http://www.veganappetite.com/">Tami's blog</a>, but I thought with the new cookalong, now would be a good time for me to join in. </div>
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The theme this month is Eat St., which is a show all about food trucks. The host travels around visiting food trucks and highlights their signature items. <span style="background-color: white;">When I looked at the </span><a href="http://eatst.foodnetwork.ca/tvshow/featured" style="background-color: white;">Eat St.website</a><span style="background-color: white;"> for featured carts, the first one on the list struck me, The Grilled Cheese Truck. I love grilled cheese, and when I clicked on the </span><a href="http://eatst.foodnetwork.ca/tvshow/recipe/2/cheesy-mac-n-rib/" style="background-color: white;">recipe link</a><span style="background-color: white;"> for their truck and saw a beast of a sandwich filled with cheese and mac and cheese and cheese and meat and onions and more cheese I knew I needed to veganize it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4OQbPEQQBvIftOzKsL4JSN8XOG9AKhKk3mj0mCU0FvCeQ64n92tHgAzMNqJM6tm9vVF3UpDee4yhjMDKC0pbfB7m4DcLNJb5OWps7pCOwL2PFfe15A0bzmdFG678RByO8_0xTp_45Tc/s1600/sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj4OQbPEQQBvIftOzKsL4JSN8XOG9AKhKk3mj0mCU0FvCeQ64n92tHgAzMNqJM6tm9vVF3UpDee4yhjMDKC0pbfB7m4DcLNJb5OWps7pCOwL2PFfe15A0bzmdFG678RByO8_0xTp_45Tc/s320/sandwich.jpg" width="213" /></a></div>
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My vegan Cheesy Mac `n No Rib Sandwich</div>
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This took a little bit of time to come together, mostly because of the steps and the waiting in between, but it was worth it. My non vegan son loved it and has requested it again soon. His highest praise was saying he couldn't even tell it was vegan while bragging about it to his girlfriend.</div>
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I started by getting my "pulled pork" ready. I used the amazing jackfruit. It is incredible how chunks of hard fruit can transform into a delectable substitute for pulled pork.</div>
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<b>BBQ Pulled Jackfruit </b>(Recipe based off of <a href="http://chowvegan.com/2008/05/28/bbq-pulled-jackfruit-sandwich/">Chow Vegan</a> recipe)</div>
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1 can of jackfruit in water or brine</div>
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1/4 t onion powder</div>
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1/4 t smoked paprika</div>
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1/4 t salt</div>
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1 T olive oil</div>
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2 garlic cloves, minced</div>
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1/2 c bbq sauce, store bought or homemade</div>
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1/4 c beer, you could substitute broth or water</div>
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Drain and rinse the jackfruit and squeeze out any extra liquid. Put it in a bowl large enough to hold it, and sprinkle the onion powder, smoked paprika, and salt on it and mix the pieces around to evenly distribute the spices on them. Heat a skillet over medium heat and put the olive oil in, then add the garlic and saute for a minute. Next add in the seasoned jackfruit, breaking up the pieces a little if possible, and saute for about 3-4 minutes. Put the jackfruit into a slow cooker and add the bbq sauce and beer, stirring well to blend it all together. Cook on high, stirring occasionally for an hour to an hour and a half depending on your slow cooker (for me it was an hour and a half). The jackfruit should shred pretty easily at this point with a fork or spoon. Break it up until it resembles pulled pork and let it cool slightly. Put it in the refrigerator for several hours or overnight. This helps improve the texture. I made my jackfruit one night and kept it in the refrigerator until dinner the next day.</div>
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Next make the macaroni and cheese. I really like baked mac and cheese, but figured it wasn't the best option for this sandwich, so I used my favorite stove top Mac 'N' Cheese recipe by the talented Chef Chloe. The <a href="http://chefchloe.com/entrees/vegan-mac-n-cheese.html">recipe</a> is located right on her blog. I left out the broccoli and quartered all of the ingredients. I also made sure the roux was nice and thick to help it stick together. After stirring the macaroni into the roux, I spread it into a 9 inch square baking dish, covered it with plastic wrap, and put it in the refrigerator. This amount worked perfect, it yielded enough for 4 sandwiches with a little left over, and was just the right thickness when spread out. I did this along with the jackfruit the evening before I was going to make the sandwiches, and it worked out great.</div>
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When it's finally time to put it all together, here's what you need for four sandwiches:</div>
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BBQ Pulled Jackfruit, reheated</div>
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Mac 'N' Cheese, cut squares slightly smaller than your bread</div>
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8 slices of bread, I used a nice whole wheat</div>
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8 T of E<span style="background-color: white;">arth Balance, at room temperature</span></div>
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<span style="background-color: white;">3 T coconut oil (you could use Earth Balance)</span></div>
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1 block of Daiya Havarti, sliced (or other vegan cheese)</div>
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Mix together the Earth Balance and Vegenaise, and set aside (this is actually half the amounts of the original recipe and I found it to be plenty, you could possibly even use less).</div>
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Melt the coconut oil, add the onions and cook until caramelized.</div>
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Generously spread the EB/Vegenaise mixture onto one side of each slice of bread., being sure to go clear to the edges.</div>
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On the dry side of 4 of the pieces of bread, layer as follows:</div>
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single layer of Daiya</div>
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a square of chilled Mac 'N' Cheese</div>
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1/4 of the BBQ Pulled Jackfruit, spread out evenly</div>
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1/4 of the caramelized onions, spread out evenly</div>
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single layer of Daiya</div>
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Top with the remaining 4 pieces of bread, EB side out.</div>
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Heat up a griddle to medium heat, and carefully put the sandwiches on the hot griddle.Cook one side til golden brown (about 3-4 minutes), then flip and cook the other side til golden brown. These sandwiches are quite thick, so I placed a skillet on the top when browning the first side to help press them down. Also, flipping is tricky, I found using 2 spatulas helped me. After you take them off the heat, let them cool for 1 minute before cutting.</div>
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These are definitely a once in a while treat, not your standard grilled cheese fare for sure. After eating a sandwich, I was full for hours and then felt like I needed to eat something green to offset it. I do think these would be awesome to pull out and make for that person who doesn't think she/he can give up cheese, or that manly man who thinks being vegan means eating wimpy food. Not with this sandwich. :)</div>
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ENJOY!!</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com3tag:blogger.com,1999:blog-9004862197209401746.post-39635499414918424452012-06-17T17:33:00.001-05:002012-06-17T17:33:31.590-05:00A Busy Weekend And A Vegan Father's Day Breakfast<div style="text-align: center;">
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Our granddaughter Kaia stayed with us Friday night and we kept her until after dinner Saturday night which meant we had a lot of time for fun activities. She woke up Saturday morning and wanted pancakes for breakfast. I didn't get a picture of them, but I used the spiced apple pancakes recipe out of <a href="http://www.amazon.com/000-Vegan-Recipes/dp/0470085029">1,000 Vegan Recipes</a>. I love all of Robin Robertson's cookbooks, but one nice thing about 1,000 Vegan Recipes is that you can almost guarantee you will find what you're looking for, whether it's pancakes or a recipe using snow peas and lemongrass because you have some and want to use them.</div>
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After eating breakfast and cleaning up the dishes, we took baths/showers and hung around the house for a little while. We decided to make a picnic lunch to take to the park. Kaia loves going to our local <a href="http://commonground.coop/">co-op</a> so we stopped by and got drinks to take with us and a little extra snack just because.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChiqi5nCPf-2lGNTsZQCQyXi-uCaRu7FAVMVxxn0K43qZoSRximemRfkAsbZCOyfqCSdOLK0NTO7Q6D_WcRd6iDcpFp71MkoLmiWtvxg29w88tw-TlES8XTYFx1AMe2jwHCLmwBgOYBk/s1600/kaia+at+park.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChiqi5nCPf-2lGNTsZQCQyXi-uCaRu7FAVMVxxn0K43qZoSRximemRfkAsbZCOyfqCSdOLK0NTO7Q6D_WcRd6iDcpFp71MkoLmiWtvxg29w88tw-TlES8XTYFx1AMe2jwHCLmwBgOYBk/s320/kaia+at+park.jpg" width="213" /></a></div>
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The nice workers at the co-op always give the kids stickers when they're with me. Kaia is showing off the sticker she got this time. I think it was a leprechaun. She had a peanut butter and agave sandwich, sweet potato chips, grapes, and <a href="http://www.annies.com/products/Organic-Fruit-Snacks">Annie's organic fruit snacks</a>. We got several drinks, but even though it was in the upper 80's, she wanted the Silk Dark Chocolate Almond first. :) After the park, we went to the library for awhile, then back home where she played with a water squirter for awhile. I was so glad we found one that is not at all like a gun at Dollar Tree.</div>
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Because the high was actually 90 degrees, we decided to keep dinner light. Kaia likes it when we go downtown and sit outside, so we went to <a href="http://www.cafe-kopi.com/index.html">Cafe Kopi</a>. </div>
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Leaning up against the table waiting for our dinner to come.</div>
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The Matty Pooh Pita filled with hummus and veggies. Kaia loves cucumbers. She also loves feeding the birds pita bread. They will almost come right up to you at several of the downtown restaurants if you toss them goodies. Needless to say the birds were well fed by the time we left. :)</div>
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I have to admit I was a bit disappointed that they've apparently stopped serving the Thai Tempeh sandwich since the last time we were there. The Matty Pooh was very good, and fitting for the weather, but I loved the Thai Tempeh so much. I usually always asked for extra peanut sauce.</div>
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After an eventful Saturday, we had a wonderful laid back breakfast this morning at my parent's house to honor the father's in our family.</div>
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This was my first plate (yes I said first). I had fried potatoes, my mexican inspired scramble, strawberries, a whole grain waffle topped with baked peaches and blueberries, and a vegan sausage patty. The waffles and baked fruit were made by my oldest daughter, recipes courtesy of <a href="http://www.amazon.com/The-New-Vegan-Cookbook-Cholesterol/dp/0811827607">The New Vegan Cookbook by Lorna Sass</a> and they were absolutely delicious. My mom did the vegan sausage and vegan bacon (not pictured) along with the potatoes, all of which were wonderful. I ate way too much. My mom also found an amazing coconut spread by Olivio. It's vegan, has a nice buttery taste, is less coconutty in my opinion than the Earth Balance coconut spread (I still love you Earth Balance), and she got it at a regular grocery store. I'm not sure how much it cost, but it might be worth checking out and might be more widely available. </div>
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Happy Father's Day to all of you father's out there. You are so valuable and even more important than you probably realize. Here's a hilarious video honoring dads, I hope you enjoy it and your day!</div>
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<br /></div>Melissahttp://www.blogger.com/profile/10165544600486816817noreply@blogger.com0