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Butternut Kale Lasagna and My New Ink!

Butternut Kale Lasagna | www.thatwasvegan.com

Longtime readers and those of you who know me IRL know that Cooper was so much more than a dog, or even a family member, to me. He was my little canine soulmate. He was beyond special to me, and we shared the most incredible bond. You could call us inseparable. Best friends. Codependent. All of the above. He was also an incredible source of strength for me during some very dark times, and while I know he’s still here for me in spirit, I felt like I might need a reminder of that some times, when things get hard.

And so I got a new tattoo…

IMG_0944

Awesome, right? This was taken right after, hence the redness and swelling. And yes, that’s his actual paw print!

My friend Chelsea was in town and volunteered to be my moral/humor support – which is a really good thing because holy crap did that hurt! It’s my third tattoo and definitely the most painful so far. But she did an excellent job of making me laugh even as I was laying there grinding my teeth, so thanks Chels!

IMG_0948

Okay, so, butternut. Hands down, the best squash there is. Especially in a Vegan Butternut Kale Lasagna.

Butternut Kale Lasagna | www.thatwasvegan.com

Butternut Kale Lasagna | www.thatwasvegan.com

I made this lasagna once before, for a dinner party years ago, but never wrote down the recipe. I’ve always wanted to make it again, and now seemed like the right time. A big, hearty lasagna is absolutely PERFECT for this cool fall weather (that I love so much!), especially with the butternut. I don’t really get into pumpkin much, but I am all about the butternut. 

It’s a pretty typical lasagna- there’s tofu ricotta, tons of melty Daiya mozzarella, and of course the noodles and red sauce. 

Butternut Kale Lasagna | www.thatwasvegan.com

 


Butternut Kale Lasagna
Serves 8
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Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 min
Total Time
1 hr 30 min
Ingredients
  1. 1 medium butternut squash
  2. Olive oil
  3. Salt & pepper
  4. 1/2 sweet onion, somewhere between diced and chopped
  5. 1-2 cloves garlic, minced
  6. 1 bunch kale, torn
  7. 10-12 oven ready lasagna noodles (depending on the size of your pan)
  8. 1 batch tofu ricotta (with a little mozzarella mixed in)
  9. 1 jar of your favorite red sauce
  10. Daiya mozzarella shreds
Instructions
  1. Preheat the oven to 425. Slice the squash in half lengthwise. Scoop out the seeds and score the flesh with a sharp knife, then drizzle with the olive oil and sprinkle with S&P. Bake until you can poke the squash easily with a fork, about 30 minutes. Scrape the squash out of the skin with a spoon and set aside.
  2. Water saute the onion and garlic over medium heat for 2-3 minutes, then add the kale. Add more water as needed, cooking until the kale is just barely tender. Remove from heat, drain well, and combine with the squash.
  3. Assemble your lasagna! A bit of sauce, a layer of noodle, 1/2 the ricotta mix, 1/3 of the squash mix, sauce. Then, another layer of noodle, the rest of the ricotta mix, 1/3 of the squash mix, sauce, and a final layer of noodle. Top with the remaining squash/kale mix, a bit more sauce, and the cheese. Sprinkle with salt and pepper.
  4. Cover with foil and bake at 400 for 25-30 minutes.
Notes
  1. I sometimes go really saucy with my lasagna, using an entire jar of sauce. With this one, I went pretty light, using just over half the bottle. It really allowed the flavor of the squash to shine!
That Was Vegan? http://www.thatwasvegan.com/
{ 9 comments }

Chili Cheese Red Potatoes

Chili Cheese Red Potatoes | www.thatwasvegan.com

There comes a time in every woman’s life when she has to decide – Chili Cheese Fries or Chili Cheese Red Potatoes? You can see which direction I went!

I made these a few weekends ago when my friend Reia was over for a little day drinking. It was the same day I made the Man (With A Conscience) Dip, so you can tell I really know how to feed a friend! 

They were really easy to make. It went a little something like this….

  1. Mix a drink. Sip the drink while chopping potatoes. Try not to lose a finger.
  2. While the potatoes are roasting whip up a batch of The Easiest Vegan Chili Ever.
  3. Finish your drink, make another. Make one for Reia too because you’re a good hostess.
  4. Load the potatoes with chili and cheese and other toppings, and refresh your drinks.
  5. Eat and drink until you’re ready to pop.

See? Easy!

Chili Cheese Red Potatoes | www.thatwasvegan.com

In other news… I applied with a local rescue, Denver Dumb Friends League, to be a foster mama! It’s a really long process, and I probably wont be able to get any furry little butts into my home before December, but I’m excited. It’ll keep Sally from getting spoiled, and I think Cooper would like that I’m continuing to help doggies in need. I’ll keep you guys posted. 

In the meantime, I’ma keep eating and posting. And watching football, because what better excuse is there for eating appetizers!? So eat up, friends… I’ll be back next week. 


 

Chili Cheese Red Potatoes
Serves 4
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Prep Time
25 min
Cook Time
25 min
Total Time
40 min
Prep Time
25 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 10 red potatoes
  2. Olive oil
  3. Salt & pepper
  4. 1 batch Easy Vegan Chili
  5. Daiya cheddar shreds for topping
  6. Other veggies for topping, red onions, scallions, tomatoes, whatever you like!
Instructions
  1. Preheat oven to 400. Chop your potatoes into wedges or large chunks and place on a baking sheet in a single layer. Drizzle with olive oil and sprinkle liberally with salt & pepper. Bake 20-25 minutes or until tender, flipping once.
  2. Remove from the oven and plate the potatoes. Top with the hot chili, then the cheese. Put back under the broiler for just 30-60 seconds until the cheese melts. Top with veggies and serve!
Notes
  1. I used one of those super fancy infused olive oils from those super fancy olive oil stores. "Butter", but totally vegan!
  2. If your serving dish isn't oven safe, keep the potatoes on the baking sheet until after the cheese has been melted.
That Was Vegan? http://www.thatwasvegan.com/
 Chili Cheese Red Potatoes | www.thatwasvegan.com

{ 5 comments }

Upton’s Naturals Jackfruit

If you haven’t tried jackfruit as a meat substitute, you need to. It’s very interesting how much it looks like shredded meat! I’ve had it as part of vegan dishes at a couple different restaurants, but never tried it at home… until now. Upton’s Naturals (yes, the seitan guys) has gotten into the jackfruit game and sent me their two new flavors to try: Bar-B-Que Jackfruit and Chili Lime Carnitas Jackfruit!

The BBQ flavor was hands-down my fave- I enjoyed it over a couple of meals. Once on toast with melted Follow Your Heart vegan cheddar, and once mixed with rice and beans. Yum. The BBQ flavor was strong but not overwhelming. 

Upton's Naturals Jackfruit | www.thatwasvegan.com

I served the Chili Lime Carnitas to Lauren and her baby Hannah on crackers with avocado. Lauren and I weren’t wild about this flavor, but the baby was. She couldn’t get enough!

http://www.uptonsnaturals.com/

I’ve found that people either love or hate jackfruit. Yes, it looks like pulled pork, but the texture isn’t really like that at all. It’s not even like seitan or other mock meats. It’s soft, like the veggie that it is. Which makes sense, but if you’re expecting something more dense and chewy, you might be disappointed. Still, it’s worth trying, especially now that Upton’s has made it so easy to try! Find local retailers here, and if you’re a super fan order your t-shirt here

*I was provided free product to review but the opinions are 100% mine!

{ 1 comment }

Teriyaki Tofu n' Butternut Bowls | www.thatwasvegan.com
This was the weekend of tofu and butternut squash! I made two delicious dishes using both ingredients: These Teriyaki Tofu n’ Butternut Bowls, and a Butternut & Kale Lasagna, with a tofu ricotta. You’ll have to wait for that recipe, but I promise it’ll be soon. In the meantime? These bowls are perfection. The squash and tofu and brown rice make them filling and just hearty enough for this newly chilly weather, but not heavy. You could absolutely eat one of these then go on a long hike to enjoy the changing leaves!

And at this time of year, who doesn’t love cooking with squash? And using the word “Autumnal”? 

What prompted this flurry of activity? Well, in part, the cooling weather. It makes me want to crank up that oven and bake squash, lasagna, dog treats, anything that’ll make the kitchen smell good. But also, Nasoya sent me a shipment of their delicious new TofuBaked products and I couldn’t wait to use them. They’re also providing FIVE free product coupons for one lucky reader!

Teriyaki Tofu n' Butternut Bowls | www.thatwasvegan.com

You may have seen these new products in the refrigerated section of your local grocer, with the other tofu. Basically, Nasoya has done all the hard work for you – They’ve pressed, marinated, and baked the tofu. It’s ready to eat, all you have to do is heat it up (or not!) and you’re good to go. They’re organic, non-gmo, and packed with protein. They come in three flavors: ChipotleSesame Ginger, and Teriyaki.

Teriyaki Tofu n' Butternut Bowls | www.thatwasvegan.com

I used the Teriyaki in this recipe, and it’s so delicious I kept stealing bites of the cold tofu while I was waiting for the butternut squash to finish baking. Thankfully there was still some left…

Teriyaki Tofu n' Butternut Bowls | www.thatwasvegan.com

Another favorite was definitely the Chipotle, which is their newest flavor.

Tofubaked-Chipotle

I don’t have a picture to share, but my favorite way to eat this flavor was sliced thin, on sandwiches. So good! Just a little bit spicy and plenty of flavor.

*This post was sponsored by Nasoya but the opinions are 100% mine!


 The Giveaway

One lucky reader will win FIVE Nasoya free product coupons! To enter, leave a comment below answering the question of the day:  What’s your favorite way to prepare tofu? Baked and smothered in Sriracha? Grilled and smothered in bbq sauce? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 12th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US only. Good luck!

a Rafflecopter giveaway


Teriyaki Tofu n' Butternut Squash Bowls
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 good sized butternut squash
  2. Olive oil
  3. Salt & pepper
  4. 1 package Nasoya Teriyaki TofuBaked, chopped into bite-sized pieces
  5. 2 cups sugar snap peas, heated
  6. 2-4 cups brown rice, prepared
  7. Teriyaki sauce for drizzling
Instructions
  1. Preheat oven to 425. Cut the skin away from the squash, then cube into bite-sized pieces. Arrage in a single layer on a baking sheet and drizzle with the oil, then sprinkle with salt and pepper. Stir around to make sure you've got even coverage with the oil so none of the pieces stick.
  2. Bake for about 30 minutes, flipping once, until tender. Place under the broiler for 30 seconds if you want to add more color at the end.
  3. Combine all ingredients to make your bowls and drizzle with a little extra teriyaki sauce just before serving, and enjoy!
Notes
  1. I'm a light(ish) eater so 1/2 a cup of rice is plenty for me, but up it to a full cup if you're feeding the hungry!
That Was Vegan? http://www.thatwasvegan.com/
{ 15 comments }

easy-vegan-cover

Thank you ALL for your kind words, thoughts, and mental hugs. I’ll miss my little guy forever, but I’m at peace with the fact that it was his time, and I’m so so grateful for the nearly 8 years I had with him! 

But life and the blog must go on, so let’s get this giveaway started!  We all know Kathy Hester, she’s made an art of Healthy Slow Cooking for those craving plant-based meals. She also has a ton of successful cookbooks out there, including The Great Vegan Bean Book and Vegan Slow Cooking for Two. Her newest, The Easy Vegan Cookbook looks just as promising! 

Tons of easy-yet-delicious recipes in this beautiful book, everything from Veggie “Pot Pie” Pasta to Inside-Out Stuffed Pepper Stew to Applesauce Spice Cake! There are a huge variety of recipes, and the really cool thing is that each recipe includes oil-free, soy-free, and gluten-free options! She has really made cooking easy, no matter how picky your eaters. 

Kathy and her publisher were kind enough to provide an extra copy for a giveaway AND also to let me share one of my favorite recipes from this book with you guys today: Carrot & Kale Falafel!

Carrot Kale Falafel

So, enter the giveaway then print out the recipe because you’re going to want to try these falafel. They’re cripsy on the outside, moist on the inside, and ridiculously flavorful. The best part is they use easy to find ingredients and are quite easy to make!


 The Giveaway

One lucky reader will win a copy of The Easy Vegan Cookbook by Kathy Hester! To enter, leave a comment below answering the question of the day:  Do you cook oil-free, soy-free, or gluten-free? Or do you just cook whatever sounds good, as long as it’s vegan? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 7th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway


CARROT AND KALE FALAFEL
Yields 23
Falafel has always had a special place in my heart. I love those little patties: I practically lived off them during my time in New York. They are slightly crispy on the outside and moist on the inside. Mine have the usual base of chickpeas, but they kick the veggies up a notch with carrots and kale. With a food processor, you can have them ready to bake in minutes. Serve as a main course with a side of hummus and a salad, on pita bread as a sandwich, or chop up and use on the Falafel “Pitza” on page 159.
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Ingredients
  1. 1 cup (128 g) chopped or shredded carrots
  2. ¼ cup (40 g) chopped onion
  3. 2 cloves garlic
  4. ½ cup (34 g) chopped kale (about 1 medium leaf)
  5. ½ cup (30 g) chopped parlsey
  6. 2 tablespoons (30 ml) olive oil (substitute tahini or pumpkin purée)
  7. 1 tablespoon (15 ml) lemon juice
  8. 1 tablespoon (15 g) tahini
  9. 1½ teaspoon (7 g) cumin
  10. 1 (15 oz [425 g]) can chickpeas, rinsed and drained or 1½ cups (300 g) cooked
  11. 3 to 4 tablespoons (30 to 40 g) brown rice flour (or whole-wheat or gluten-free baking mix)
  12. ½ teaspoon salt or salt, to taste
Instructions
  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  2. Add the carrots, onion and garlic to your food processor and process until very small pieces remain. Add the kale and parsley and process until minced.
  3. Now add the olive oil, lemon juice, tahini, cumin and chickpeas and process some more. You want the chickpeas to have a little texture and not to be smooth like hummus.
  4. Add 3 tablespoons (30 g) of the flour and salt and process until just mixed in. If the batter is too thin, add the remaining flour.
  5. I make the patties using a 1-tablespoon scoop and then flatten them slightly with the back of a spoon or my hand. You can make larger patties, but you will need to increase the cooking time.
  6. Bake for ten minutes, then flip and bake 10 minutes more. These will keep for about 5 days in the refrigerator, or you can freeze the leftovers for a busy night.
Notes
  1. Per patty with oil: Calories 37.5, protein 1.1 g, total fat 1.7 g, carbohydrates 4.7 g, sodium 52.9 mg, fiber 1.0 g
  2. TIP: Want larger patties? Recipe tester and photographer Ann says, “If you use a ¼-cup measure for the batter, you’ll get about 10 patties and you’ll need to cook them for about 30 minutes instead of 20.” Thanks, Ann!
That Was Vegan? http://www.thatwasvegan.com/

{ 25 comments }

My Darling Cooper, 2002-2015

Cooper1

Ask anyone who has loved a dog and they will tell you, the only bad thing about dogs is that they always die too soon.

My Cooper left me for the rainbow bridge on Friday, and I miss him terribly. I can’t tell you enough how wonderful he was, how sweet and full of love and joy. I never once saw him snap at another dog over food or toys, he never grumbled when I woke up him or moved him, and he would always give me a kiss, every time I asked for one.

He was also great at snuggling on the couch.

Cooper2

My sweet boy had a really hard start at life. You can read more about it here, but I just don’t want to go into it again. Instead I want to focus on his life with me, which began December 7, 2007. The moment I saw him I knew we were meant to be together, and I never had a second of doubt. I’d like to think his life from that moment on was full of happiness. 

Cooper6

I’ll admit I spoiled the heck out of that dog. He was even granted a lifelong free pass, meaning he could never get into trouble for anything! Not that he ever did anything wrong, of course. He was the best dog. We used to joke that he was just happy to be here, because he was always in such a good mood. 

Cooper5

He had a lot of medical issues, but we dealt with them the best we could and always kept him comfortable. He was such a little trooper. And he was ALWAYS there for me! He got me through my divorce, through Betty’s death, through my Dad’s death, through the terrible breakup that led to me buying my little condo that truly ended up being his forever home.

I believe with all of my heart that he held on as long as he did so that he could make sure I was okay. And once he knew that I was finally in a good place, he knew his work was done and it was okay to go. I love him so much and am so grateful for the nearly 8 years I had with him. I’m most grateful for his love, and for how he always took care of me. 

I’ll never forget you Buggy, and I’ll miss you forever! 

Cooper4

Cooper7

{ 11 comments }

Man (With a Conscience) Dip

Vegan Man "With a Conscience" Dip | www.thatwasvegan.com

Man Dip is pretty well known across the interwebs. Although each recipe might be a little different, they’re all basically the same: Cream cheese, sausage, and some type of Ro-Tel. This Vegan Man Dip is also similar… except (duh) vegan. And it has fresh herbs.

The name of the recipe is of course tongue-in-cheek. There was a time when before I was vegan, and I definitely had a conscience. I just thought it was a catchy title, haha.

Vegan Man "With a Conscience" Dip | www.thatwasvegan.com

I made this last weekend when my friend Reia came over to day drink with me. The key to successful day drinking is threefold.

  1. Have snacks
  2. Have someone to pick you up afterward
  3. Have a soft place to take a nap

We definitely nailed #1 with this dip! It’s spicy and creamy and perfect with a hearty corn chip. It would also be good with veggies if you’re feeling dedicated.

I hadn’t spotted any vegan sausage at the store that morning, so I got a little smart. I ran a loaf of my Chick’n Seitan (which is all kinds of delicious, if you haven’t tried it) through the food processor, then browned it up on the stove with a little oil and some sausage-y spices. Worked like a charm! 

Vegan Man "With a Conscience" Dip | www.thatwasvegan.com

Vegan Man "With a Conscience" Dip | www.thatwasvegan.com

Besides just using vegan ingredients, I elevated the original with fresh toppings. Any of your favorites would work, but my hat goes off to sliced scallions and chiffonade sweet basil. I loooove sweet basil, I have a plant growing in my kitchen year round, and I’ll put it in everything I can think of. Spicy Sweet Chickpea Burgers? Yes. Gin & Tonic? Obviously. 

It’s football season now, which is the ultimate excuse to day drink, and I highly recommend making this dip for your next game day gathering!

Vegan Man "With a Conscience" Dip | www.thatwasvegan.com


Man (With a Conscience) Dip
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Ingredients
  1. 1 loaf Chick'n Seitan
  2. Olive oil
  3. Powdered sage, chili powder, salt & pepper to taste
  4. 14oz can Ro-Tel with green chiles, drained
  5. 8oz Tofutti vegan cream cheese
  6. Scallions or basil for topping
Instructions
  1. Roughly chop the seitan then pulse in the food processor until it has the consistency of ground "crumbles". Heat the olive oil in a large frying pan, then add the crumbles and the spices- just a pinch of each- until you get the flavor you like.
  2. Once the crumbles are a little browned, add the ro-tel and the cream cheese. Reduce heat to low and let the cream cheese melt. Stir to combine everything. When ready to serve, top with your favorite fresh herbs!
That Was Vegan? http://www.thatwasvegan.com/
{ 1 comment }

Breakfast Chimichangas

Breakfast Chimichangas | www.thatwasvegan.com

Chimichangas > burritos, right? There’s just something about the (usually) fried tortilla and how chewy and crispy it gets. I’d also argue that breakfast burrito > dinner burrito, and vegan > than everything else, so following this logic, The Vegan Breakfast Chimichanga is just about the greatest thing ever!

This, my friends, is food math. Hot, delicious, food math. Mmmm.

Breakfast Chimichangas | www.thatwasvegan.com

Hot, crispy potatoes fried in Earth balance, hearty tofu scramble with peppers and onions, refried beans, and a whole lotta gooey melted Follow Your Heart vegan cheddar. And they’re baked, not fried, so you get that crispy/chewy tortilla action for just a fraction of the calories! (Heh, see what I did there?)

You can easily whip up a batch on a Sunday morning for brunch, or to eat throughout the week. I’ve done the latter a few times now, and they hold up quite well- although I will admit that by day 3 they’re more like breakfast burritos than chimichangas, but that’s okay because breakfast burritos are still damn good!

Breakfast Chimichangas | www.thatwasvegan.com

Breakfast Chimichangas | www.thatwasvegan.com

Breakfast Chimichangas | www.thatwasvegan.com


Breakfast Chimichangas
Yields 6
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 batch tofu scramble, hold the sausage, kale, and cheese (or don't, up to you!)
  2. 1 large russet potato
  3. 2-3 tablespoons vegan butter
  4. 1 can vegetarian refried beans
  5. 3 slices Follow Your Heart vegan cheddar
  6. Your favorite salsa
  7. 6 large burrito-sized tortillas
  8. Salt & pepper
Instructions
  1. Preheat oven to 400.
  2. Slice the potato in half lengthwise,then into thin half circles. You should end up with 30-35 of them. Melt the butter in a large pan and fry the potato slices until crispy on both sides, sprinkling liberally with salt and pepper. When done, lay them on a paper towel to soak up some of the extra butter.
Build your chimichangas! On each tortilla place
  1. 3 tablespoons of beans
  2. 4-6 slices of potato
  3. 1/2 slice of cheese
  4. 1/3 cup of the tofu scramble
  5. 1-2 teaspoons salsa, then roll up as if they were a regular ol' burrito.
  6. Spritz each with non-stick spray, and bake for 8-10 minutes flipping once. If you still want more color or crisp, finish under the broiler.
Notes
  1. The measurements for each burrito are approximate!
  2. To reheat, an over or toaster oven is best. A microwave works just fine, but it will end up softer, like a burrito.
That Was Vegan? http://www.thatwasvegan.com/
{ 1 comment }

Mile High Vegan Eats: Hasu Asian Bistro

Mile High Vegan Eats: Hasu Asian Bistro | www.thatwasvegan.com

Repeat after me: Vegan. Sushi. Vegan sushi. VEGAN SUSHI!

Granted, it’s not an entirely vegan restaurant, so if being in the same room as raw fish is a problem for you, sorry. But if you’re like me, and used to love sushi in your pregan life, finding places like Hasu Asian Bistro with delicious plant-based options is very exciting. 

I always start with the miso soup:

Mile High Vegan Eats: Hasu Asian Bistro | www.thatwasvegan.com

So flavorful and I love the little cubes of tofu. 

Another no-brainer? Ordering the edamame of course!

Mile High Vegan Eats: Hasu Asian Bistro | www.thatwasvegan.com

And always, always… beer and sake. 

Mile High Vegan Eats: Hasu Asian Bistro | www.thatwasvegan.com

As for the actual sushi rolls? Well! I’m glad you asked… 

Mile High Vegan Eats: Hasu Asian Bistro | www.thatwasvegan.com

On this visit, I had the Sweet Potato Roll, which is tempura and has a little bit of avocado in it. I also had the Avocado Sushi, where the pieces of avocado are served on rice, as if they were a piece of fish. Both were very delicious. And no, that’s not fish sauce drizzled on the plate. I’m blanking on what it was called, but it was fully vegan. 

They have other veg options too, including: 

  • Tofu Inari
  • Asparagus Sushi
  • Cucumber Roll
  • Green Roll (tempura broccoli FTW!)
  • AAC Roll (asparagus, avocado, cuke – yes please)
  • Asparagus Tempura Roll
  • And quite a few others!

One of the things I really like about eating (vegan) sushi is how delicate and pretty everything is. And eating with chopsticks. And warm sake. Ohhhhh the sake! I also really prefer fancier sushi spots, and Hasu is that! It’s located in Cherry Creek, and is very nice inside. We sat in the bar area looking out onto Steele St., on a Friday evening. It was very quiet, and very enjoyable. Definitely a good date spot! 

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

{ 0 comments }

I’ve been a very bad, no good food blogger. Practically non-existent even! You could even go so far as to accuse me of being a deadbeat, and you’d probably be right. I think I got a little burned out on the whole Think up a great recipe idea – Keep making it till it’s perfect – Plate it ohsopretty – Take fabulous pictures – Write something witty! thing. Plus I had the summertime bug that made me want to be outside doing fun stuff, not inside cooking. But now the temps are cooling off and I’m starting to crave autumnal foods and, well, I’m ready to get back at it! Which is why I’m promising here and now to do better going forward.

Forgive me? Okay, good.

For now, here’s a glimpse into what I’ve been eating…

I went on a baked potato bender, with my favorite topping being Earth Balance, salt and pepper, FYH vegan ranch, and chopped scallions:

what I eat

Boxed vegan mac n’ cheese from Pastariso:

what I eat

Sooooo much vegan pizza from Bonnie Brae Tavern!

wie2

Banana “ice cream” with cherries, dark chocolate chips, and a dash of grenadine:

wie4

Cookie’s n Cream cake from Whole Foods. Vegan. You can buy this by the piece, how crazy is that? It’s pretty much the best cake ever.

WIE6

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{ 1 comment }