Ahhh it’s so good to be back to normal days like this…
Yesterday I went in search of a thermos to bring on the airplane with me so I have hot tea all morning long. I had success with this one, opening it hours later, my lemon gingerade was still steaming!
Breakfast was Cinnamon Ginger Green Juice.
Lunch was carrot/romaine/fennel juice blended with avocado, raw sweet potato, maca, cocoa powder and stevia.
Dinner was the roasted sweet potatoes you see below wrapped in romaine leaves with a side of homemade marinara and delicious olives.
Dessert! I rarely splurge on these Omega Truffles as they are quite expensive but I do love the treat once in a while.
2 large sweet potatoes, baked and peeled
1/2 cup quinoa, cooked
2 Tbsp coconut oil
2 Tbsp maple syrup or Nature’s Hollow Sugar Free Maple
1/2 an onion, diced
salt and pepper to taste
avocado slices, for topping
sprouted grain bread (optional)
Preheat oven to 400 and line a baking pan with parchment paper. Heat a pat of coconut oil in a small pan over medium-high heat. Add onion and nama shoyu and saute until soft. Combine sweet potatoes, quinoa, coconut oil, maple syrup and onion mixture in a bowl and use a potato masher to mash until well combined. Season with salt and pepper to taste. Mold into 4-6 patties, place on parchment paper and bake for 40 minutes- flipping halfway through. Top with avocado slices and serve with sprouted bread, if desired.
Last year’s Vegan Month of Food was when I really started blogging regularly so it’s a special memory. Not so special memories from that time included trying out foods and recipes I wouldn’t have normally eaten because they had the “vegan” label and I was curious how my body would react. I learned that (and I really probably knew better) tofu, processed/packaged vegan treats, and too many vegan baked items were NOT friendly to my body which appreciates very simple foods. Overall though I had a great time and am looking forward to some more vegan creativity to kick off Autumn. Here are a few favorites that came from my kitchen during Vegan MoFo 2011:
Spiced Avocado over Veggies and Romaine
Sweet Potato Tacos with Smoky Cilantro Veggies and Guacamole Cream
Pumpkin Pie Kombucha
Asian Inspired Slaw with Wasabi Peas and Miso Dressing
Sweet Potater Tots with Creamy Cumin Guac
This recipe was the result of several laps around the farmers market, looking for the tastiest looking ingredients to make dinner with! We couldn’t resist the many colors of fresh baby potatoes that went into this dish which ended up perfectly satisfying our Summer salad craving.
4 cups kale, stemmed and chopped
4 green onions, chopped
small handful fresh thyme
2 cups baby potatoes, halved and boiled until soft
1/4 cup dijon mustard
1 clove garlic
sea salt and pepper, to taste
nutritional yeast and/or olive oil (optional)
Massage half the avocado with a little sea salt into the kale until wilted. Add remaining ingredients and stir until creamy. I added nutritional yeast to mine and Britney added a drizzle of cold-pressed olive oil to hers.
Last night we took our dinner to a gorgeous park overlooking downtown Seattle. The soft sunshine was dreamy as were these truffles…we made sure to eat one before dinner just to make sure they were dessert-worthy
1/2 cup mashed sweet potatoes
2 oz dark chocolate
Place ingredients in a pan over medium heat. Stir together until chocolate is melted and thoroughly mixed with the sweet potato. Scoop into small round balls and refrigerate until firm.
Weekend mornings are for sleeping in and special breakfast treats. On this particular weekend I enjoyed Ana’s indulgent Iced Carrot Latte and made a batch of these plantains for Britney. In the past I’ve made a lot of vegan pancake type items (thanks Chocolate Covered Katie!) but we’ve been trying for something lighter and this is what I came up with. There is a sweet and a savory version, Britney had the sweet ones for breakfast and I took the savory ones with me to throw into an avocado lettuce wrap at work!
very ripe plantains
coconut oil spray
nut milk of choice (I used coconut milk)
cumin or cinnamon
sea salt or stevia
Heat a pan over medium heat. Peel and slice the plantains into thick slices. Spray the slices with coconut oil and sprinkle with the desired seasonings. Place plantain slices into heated pan and pour a splash of nut milk over them, cooking until soft and crispy and then flipping. Remove when both sides are soft and crispy.
Yesterday the fabulous Sylvia Christeen shot our engagement photos and a gorgeous park just past the border in Canada. Here is a sneak peek of her lovely work: