Oh man, over a week since my last update. The autumn time is so hard for me. I get caught up at parties, cooking for events, different types of things going on all the time and I get very involved in all of them. So it’s not that I don’t want to post, it’s that time flies so quickly I hardly realize it’s been so long! Either way I come with a special recipe that for last few months (since I made it for the first time) has been a constant request for the Mr. I make a batch about once a week and keep it on hand for whenever he wants something quick.

It was developed on an evening when I realized two things. First, if I didn’t use the veggies in my fridge they would go bad and I would need to throw them away. Second, I had very little in my pantry to work with. Which meant I needed a 4-6 ingredient dinner. This was the result of very little planning and a great grocery shopping need, and yet- it worked! Sometimes simplicity is your very best friend.

What you’ll need:

- 1 28 oz can petite diced tomatoes (as little sodium as possible)
- 1 can reduced sodium chickpeas, drained and rinsed
- 1-2 c reduced sodium veggie broth
- 1 1/2 tbsp curry powder
- 1/2 tbsp tumeric
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 2-3 c grilled/roasted/sauteed veggie mix**
- salt/pepper as needed

** – I typically use bell peppers (all colors), zucchini, squash and onions, but you can use whatever is in season or you like best

What to do:

1. “Toast” chickpeas and all spices for a few minutes in the bottom of a pot on medium heat
2. Add tomatoes and heat throughout
3. Add veggies and stock and bring to a boil
4. Reduce to medium and cook until veggies are tender and absorb flavors
5. Serve over rice (I used brown, jasmine or basmati) and enjoy

This recipes makes approximately 8 servings of 1 cup each. Calories per serving is approximately 150 (without rice). It will keep in the fridge for up to a week in a sealed container.

Oh my word! I am so sorry that I’ve just…fallen off the face of the Earth. This has been a hectic and altogether frustrating few weeks for me but I’m on the right back. I’ve made some really, really, really positive changes and am glad to have things settling in. 2012 has hit me with some set backs but nothing I can’t handle-  I finally really believe that.

Anyhow! Moving up and on. I haven’t been cooking (or photographing) nearly as much as I’d like to. It’s one of my goals to get back on the wagon. I want at least 10 blogs posted this month and 12 each for the following two months- so keep an eye out. I am going to be super busy and super active!

Recently I’ve been trying to grow some of my own plants and this is also one of the things I really want to keep track of here. It seems so silly to me to be buying and wasting, not to mention the costs associated with growing and shipping!, so much cilantro, basil and parsley so they are first on my list of things to attempt to grow. As is apparent from the image above and below though- I am struggling. I have a brown thumb as it were. I’d love to be able to nurture and coach these little guys into a thriving life but no matter what I do, no matter how much reading, advise, information I get I just can’t seem to get it going!

So my question to you guys is this: have you/do you have your own garden? What do you grow? What do you find is the easiest? Most difficult? Most used? I am determined to be a good at-home gardener and would love any tips and tricks I can get!

tofurky kielbasa. ‘kraut. onion and pepper hash. topped with sriracha.

:)

Today I knew I needed something hearty and delicious: alfredo with sausagey goodness was top of the list! It’s funny to me that I made something featuring tofu noodles and fake sausage only a few nights after I promised my boyfriend and family that I “very rarely use meat replacement products”, but sometimes things just happen that way, huh?

Anyhow, I paired my delicious meal with a tall glass of Magic Hat #9 (a confirmed vegan beer!– I’m also working on putting together a good list of my favorite beers that come from breweries that make an effort to be animal free, but that’s for another post). The whole thing was pretty simple, but I’ll go ahead and outline the recipe. Let me know if you try it and if you do what you think! :D

Ingredients:

• 1/2tbsp vegan butter
• 1/4c unsweetened original almond milk
• 1/2tbsp nutritional yeast
• 1/2tbsp wheat flour
• 1 serving Daiya wedge style jack cheese
• 1 clove garlic
• 1/2-1tbsp Cajun seasoning
• 1 link your favorite vegan sausage*
• 1 bag Shirataki fettucine noodles (or noodles of your choice)
• 1 1/2c baby spinach
• 1/4c tomato, large chop

* – I would also recommend chorizo sausage

Method:

1. Sautee garlic and sausage in butter
2. Add almond milk, and let warm.
3. Add nutritional yeast and flour until it thickens to taste
4. Add daiya and let it melt cheese (will thicken your sauce a little more)
5. Add spinach and warm until slightly wilted
6. Add tomatoes just before serving and garnish with vegan Parmesan cheese
7. Enjoy!