I know Thanksgiving was ages ago, but I’m only just getting around to uploading photos and such because my week/end was SO packed I couldn’t be bothered to worry about blogging in a timely manner. Shorts and a tank top in late November…must be Southern California… For the first time in as long as I can remember ever (!!) I got the holiday – PLUS it’s surrounding days – off of work. Kyle and I took full advantage, and drove down to his parents’ house in San Clemente on Wednesday afternoon, to stay through… Read more >
Elise
November 27, 2012
avocado, bbq, chocolate, coconut milk, Daiya, dessert, earth balance, eggs, field roast, kale, mexican food, nuts, potatoes, pumpkin, root veggies, spinach salad, vegan cake, vegan stuffing, waffles, WF tofu, whole foodsThanksgiving
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Since I previously posted this week’s prep and my game plan, I figured I might go into the specifics for a few of the meals that I mentioned. And show how the rest of the week turned out in terms of the schedule. Monday As planned, I made Emily’s miso sweet potatoes (which we had with vegan chili) for dinner. As part of the pre-week prep, I had roasted 4 huge sweet potatoes, which was more than enough for the two of us. Needless to say, we had a ton of leftovers for the rest… Read more >
Elise
November 9, 2012
avocado, beans, brussels sprouts, Daiya, gardein, hummus, mexican food, pasta, potatoes, quinoa, sabra, squash, tahini, tempeh, vegan meatballsrecipe
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My ability to sleep normally is gone. And I’m fairly certain it’s going to be that way for the rest of my life. Despite my state of perpetual exhaustion, this weekend was f.u.n. We ate out twice on Saturday. For lunch we went to Seed Bistro in Venice, which is rapidly becoming my favorite vegan spot on the Westside. I’ve never had a mediocre meal there – only the best. I finally branched out and got something that wasn’t the Asian Kale salad. This is the Creamy Caesar, with romaine, croutons, and a… Read more >
Elise
November 5, 2012
avocado, big salad, la sandia, mexican food, seed bistro, seitan, squashpregnancy
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This dish has the essence of a layered Mexican dip with the meal-like heartiness of a casserole. It’s awesome. And not remotely complicated to make assemble. Hooray! I did something productive in the kitchen! Mexican Layered Casserole [vegan, gluten free] Ingredients: corn tortillas (check ingredients, some do contain wheat) extra firm tofu tomatoes corn teese nacho cheese sauce salsa paprika cayenne pepper chili powder cumin Directions: Coat bottom of a large (9×11) casserole dish with olive oil. Layer pieces of tortilla. Add thinly sliced (drained) tofu. Sprinkle seasonings on top. Layer tortillas. Layer corn… Read more >
Elise
October 4, 2012
avocado, follow your heart, mexican food, teese, tofurecipe
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If you have good ingredients in a salad, you don’t even need dressing. Bottom layer: tortilla chips (if you can find flavored ones, do it) The Better Chip makes four different flavored tortilla chips that are gluten free and non GMO. My favorite is the red pepper & salsa fresca – it tastes spicy and salty and fresh – so good! Kyle loves the sweet onion (it has white cheddar so it’s not lactose free). Middle layers: veggies (romaine lettuce, tomatoes, corn, avocado) The avocado is key in this layer, so don’t… Read more >
Elise
September 28, 2012
avocado, beans, hummus, mexican food, sabra, the better chiprecipe
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