Short and Not So Sweet
This week has been eye opening to say the least. I don't have the words to describe everything that I'm feeling/ thinking. This honestly will be a short and not so sweet post because what I'm doing feels trivial. Educate yourselves, see what you can do to help. I want to help.
I was watching an IGTV video by @hailethomas on Insta this morning and she said racism is not vegan and the heart of veganism is love. I could not agree more. Compassion, love, willingness to help others. Everyone deserves the same respect, to not be afraid for their lives. My momma taught me to love one another, to treat them how you'd like to be treated. If you don't agree with my views, scroll to the recipes.
The first farmer’s market of the year was this past Saturday. It was nice to see everyone, and to be outside. The peonies are finally popping, and soon, everything else will be too.
Taco bowls based very loosely on Thug Kitchen Fast as F#$@. I used the old stand by taco meat recipe from Brand New Vegan - walnut, cauliflower (no shrooms bc I didn't add it to the grocery list). I added mixed greens, bell pepper, vegan sour cream from the buffalo chickpea stuffed sweet potato recipe (on the last post...I think) and salsa verde. It hit the spot. I was feeling incredibly healthy as this is my first salad since….. over a year ago since going vegan.
https://www.brandnewvegan.com/recipes/mexican-food/amazing-cauliflower-tacos
This taco salad recipe is from One Bite Vegan. It has the same general as Thug Kitchen's recipe.
I made another batch of those delish vanilla cupcakes (recipe on last week's blog) so I had one to balance out the healthy. That's a thing right? Life is about balance.
On the home front, Clint installed a new faucet and it looks good (the hose was leaking on the old one). I have plans to paint the kitchen as well for a little spruce up. Yaaay! Stay tuned for painting updates.
Curry chickpeas and sweet potato rounds from The Vegan8's cookbook (the recipes are awesome and hello, only 8 ingredients each, yes please). I accidentally sliced the potatoes thin enough for chips so they were a bit crunchy. This meal was easy and delicious. I also added peas and asparagus in lieu of bell pepper.
Mongolian seitan and broccoli. The seitan was the other half of the recipe from the very first blog post. Clint thought it was decent, I absolutely loved it per the usual.
https://plantifullybasedblog.com/2019/01/10/vegan-mongolian-beef/
Korean bbq burgers from The Curious Chickpea. The patties fell apart on me in the skillet so they ended up being a loose meat Korean bbq burger. I used ground ginger and pre-minced garlic because I was feeling lazy. It was that type of night.
I used Thug Kitchen's Fast as F$#% coleslaw instead of the kimchi slaw in The Curious Chickpea's recipe because I was missing a few ingredients (story of my life). I added poppy seeds, and subbed rice vinegar for the balsamic. I used olive oil, because our sesame oil went bad for sure. Instead of ground mustard, we had the whole seed mustard. Forget about cutting up all the cabbage and carrots and whatnot. I bought the pre-shredded slaw mix.
This coleslaw recipe from Downshiftology is similar to Thug Kitchen's (obviously not the same).
https://downshiftology.com/recipes/vinegar-coleslaw-no-mayo/
That's it. People have to eat. See you next week.