Over the last few months, I’ve been perfecting my vegan baked oatmeal, and now I have a new version that I like even better than the original. It’s jam-packed with blueberries, almonds, coconut, and other tasty but healthy goodies—and it’s super easy to make. I …
Last Friday I took the day off work and made blackberries and biscuits for breakfast. I whipped up the biscuits using this lovely recipe from Holy Cow Vegan, then topped them with a warm blackberry sauce containing no added sugar. The sauce got me feeling …
One of my favorite Saturday activities is whipping up a smoothie for myself in the early morning hours. It’s so fun and easy. I use almond butter, almond milk, ripe bananas, and organic frozen strawberries. In the lamplight before dawn, I like to sit with my smoothie and dream about everything I want to accomplish that day. The cats will be dozing all around me, and I’ll be gazing out through the big sunroom windows, watching as the day awakens and the quiet, gray yard becomes shot with gold. My smoothie is always delicious and satisfying; it keeps me nice and full until lunchtime and gives me the energy to garden, clean house, and provide quality cat care all morning long.
2 cups almond milk
2 ripe bananas
2 tablespoons almond butter
1 1/2 cups sliced frozen strawberries
Put everything in the blender and blend until smooth.
On Sundays, Rob and I love to cook big vegetarian feasts. They take all afternoon to make and usually include country-fried seitan steaks, mashed potatoes, cornbread, field peas or butter beans, sautéed kale, and my Not-Too-Sweet Sweet Potato Casserole. I wanted to share the casserole …
Today Rob and I made vegan meatballs. We’d been dreaming about them for weeks. Rob wanted to call them “Everything But the Kitchen Sink Meatballs” because they had so many ingredients—walnuts, oats, panko, tofu, nutritional yeast, sautéed mushrooms, and more. We baked them, then deep-fried …
A few weeks ago, Rob made up this delicious, healthy kale stew so we could use up our bounty of greens in the garden. Today we picked almost seven pounds of collards, so we used collards instead of kale in our enormous pot of stew.
Winter Kale Stew
Ingredients:
Olive oil
1 large onion
4 to 6 cloves garlic
3 large potatoes
2 to 3 medium sweet potatoes
6 carrots (about 12 ounces)
Salt to taste
Pepper
Paprika
Basil
Cayenne pepper
12 ounces kale or collards (or mix of both)
2 cups water
1 can diced tomatoes
1 can tomato sauce
2 cups cooked lentils
1 can red kidney beans
4 bay leaves
Directions:
Chop vegetables. In a large pot, saute onion and garlic in olive oil. Add potatoes, sweet potatoes, carrots, salt, and spices and sweat (covered) for 10 to 15 minutes. Add kale and collards. Sweat covered for an additional 10 minutes (or until the carrots and potatoes are tender). Add water, tomatoes, tomato sauce, lentils, kidney beans, and bay leaves. Cook covered on medium-low for an additional 10 to 15 minutes.
Last Sunday when Jammer was still with us, when he was still resting in his little bed next to my desk in the Little House, we harvested a couple of fine cabbages, glittering with raindrops, and we made a cabbage salad. We’d check on him, …
We made our favorite vegan lasagna on Monday. It turned out so delicious. The key is the walnut paste, which holds everything together and is so rich and oily and delightful! Sorry about the poopy picture. It was dark by the time we finished cooking, …
Today’s wholesome vegan lunch
This week we picked lots more tomatoes–Romas, Bonnie Hybrids, Sun Golds, and Matt’s Wild Cherries–and today we used them to make a huge pot of marinara sauce jazzed up with homegrown hot peppers, garlic, onions, basil, and oregano. We served the sauce over some ravioli stuffed with butternut squash, and on the side we had stir-fried kale (our kale is still going strong) and toast with vegan butter.
