Take Two

I already have a recipe that I like for pot pie, but when I was looking through recipes for something to make for dinner, I came across this. I didn't follow the recipe exactly, but it was close enough. ;) Best pot pie ever!

The recipe made a lot of dough, so my sister and I decided to get creative. She whipped up a spinach, mushroom, & Tofutti filling to make this calzone.


And. . day 9!

KERF inspired

I was scrounging around for recipes today when I discovered KERF's chilled roasted vegetable pasta. We didn't have a lot of ingredients, so I kept it pretty simple. Leftover tomato sauce, spinach, garlic salt, ground pepper, and a bit of nutritional yeast were pureed together to make a sauce. Roasted zucchini to top it off. So simple and good!



I also found this sweet potato gnocchi recipe. I tried gnocchi for the first time while studying abroad a few months ago. This version was definitely a nice twist of a typical gnocchi dish. 

Father’s Day Breakfast

Vegan Blueberry Chia Seed Muffins

Ingredients:

1 1/2 cups white whole wheat flour

4 tbsp raw turbinado sugar

2 tbsp agave syrup

2 tsp baking powder

1/3 cup melted Earth Balance

2 flax eggs

1 cup blueberries

1/2 cup milk

1/4 cup applesauce

1 tsp vanilla extract

1 tbsp chia seeds

Instructions:

Preheat oven to 350.

Mix flour, sugar, and baking powder in a large bowl.

Add canola oil, 1/4 cup milk, vanilla, and eggs, and mix until combined.

Fold in blueberries.

Top with a sprinkling of raw turbinado sugar.

Bake for 15-20 minutes or until golden brown. 

To be honest, I wasn't sure how these would come out since I kept throwing things in, but they ended up being delicious!



What better way to try out Happy Herbivore's quiche than breakfast for dad?



I halved the recipe, and made substitutions.

Ingredients

1/2 pounds extra-firm tofu

1/2 tsp garlic powder

1/4 tsp turmeric

1/4 tsp salt

2 tbsp nutritional yeast

1/2 tbsp mustard seed

1/2 tbsp lime juice

handful of spinach

dash of red pepper flakes

From here, I just followed the rest of the instructions.

Absolutely delicious!

Blossoming Ruffles

 

This is probably one of my favorite shirts. I worked at Gap last summer, and waited forever for this shirt to go on sale, and of course I had to get it as soon as it did. The print reminds me of cherry blossoms for some reason. . I don't really know where I get that from. Although the cut is a little boxy, and it feels a bit short, the deep purple/gray combination are great together and what girl doesn't love ruffles?

Peanut Butter Cups

I originally wanted to make Loves Veggies & Yoga's version of pb cups. After I melted the chocolate, I realized I didn't have any nutritional yeast, so I decided to go ahead and make them anyway. I added a little bit of salt to honey roasted PB, and that made the difference. PB + chocolate = best combo

30 for 30, round 2

 
Ready for round 2! Last time, I didn't make it all the way through. . blame it on Italy, but with the new guidelines, and easy summertime schedule, I'm ready! Also, I didn't notice how much color is missing from my wardrobe until I took these!

Vegan Challenge Recap

I can't believe it's already been 30 days. When I first decided to do this, one month felt like such a long time, and I wasn't sure if I would be able to finish through with it. Other than one accident and an unavoidable situation at camp, everything was good! I never had any cravings, which was surprising to me. I would say that a vegan diet requires a little bit more work. I had to make sure to read ingredient lists more carefully because a lot of things have milk or egg in them, and normally I would never think twice about putting it in my mouth. Overall, I don't really feel any different. Maybe I don't eat as much dairy as I thought, so the adjustment wasn't a huge change.

Homemade Vegetable Masala Burgers

Ever since this recipe was posted, I've been wanting to make it. I finally got around to getting all the ingredients today (except garam masala. neither of the 2 grocery stores I went to carried it!).

This recipe is pretty different from veggie burger recipes I'm used to seeing/making. There are a good variety of vegetables and no black beans! These are absolutely delicious, and I would definitely recommend them. I will be making these again!

I wouldn't really think to eat this with avocado, but my favorite blog has it in the recipe picture, so I wanted to try it out. Yummy addition!

Carrot Cake Squares

I love carrot cake, and when I saw LLE's recipe for these squares, I couldn’t wait to make them!

It was really easy make, and best of all, vegan! I substituted honey powder because we were out of sugar and left out the walnuts. These were really good, so they will definitely be made again! I'll probably follow the recipe exactly next time though.

Vegan Tofu Spinach Lasagna

I always enjoy marinara sauce more than any other kind of sauce, whether it's pizza, pasta, or lasagna. In Italy, I got to try a pesto lasagna, and while it was delicious, it's just not as good as lasagna with tomato sauce!

 
I've had this recipe bookmarked for awhile, and finally got around to making it.

I had to eyeball the "ricotta" and spinach spread, so there wasn't enough to put on the lasagna sheets, oops. Other than being a little dry on top because of that, it was pretty good! Seeing that it was the first time I've ever tried making lasagna, I would call it a success.

Nothing Like a Big Salad

 

After eating camp food for 4 days! Camp was just as awesome as last year, and I couldn't have asked for a better team. Mao Hiem! This was my second year at Len Duong camp, but it was also my first real challenge during my vegan month. It was hard enough just getting vegetarian food there, so I definitely was not vegan for those couple of days. That's okay though, because sometimes you just have to work with what is offered, and being from Texas, vegetarianism is pretty foreign to a lot of people. But now that I'm home, I can't wait to start experimenting with new recipes again!