Carrot Dogs (Protest Kitchen)

Hi everyone! This week I made the carrot dogs from Protest Kitchen; the marinade was really good, and the carrots were a fun substitute for hot dogs -- and yes, that’s a piece of bread for the bun; when I went out for groceries this week, the only hot dog buns in stock at the health food store had honey in them, so vegan white bread to the rescue, lol! I had the carrot dogs with Annie’s vegan mac and corn on the cob. 

For some bonus food, here’s a meal from earlier in the week that featured some of the wax beans I grew in my garden (plus the vegan chickenless tenders from Aldi and tater tots)...

And here’s Leela in her favorite summertime napping spot in the corner of the bathroom…

“Why do you disturb my slumber?”

*ignores you and goes back to sleep*

P.S. Bethlehem VegFest is tomorrow!

Peace. :)

BBQ Baked Beans & Coleslaw (Quick and Easy Vegan Celebrations)

Hi everyone! This week I made two new recipes – the BBQ baked beans and coleslaw – from the 4th of July section of Quick and Easy Vegan Celebrations by Alicia C. Simpson. I also made the chipotle macaroni & cheese salad from AfroVeganChick because people enjoyed it last year. Here’s my plate from yesterday's BBQ, which was hosted by my sister and her husband… 

Chipotle macaroni & cheese salad, coleslaw, potato salad (made by my mom), vegan burger from Aldi, and BBQ baked beans.

Here’s Daisy, making a funny face. I’m not sure what had so grabbed her attention, but I got several pics of her like this... 

Peace. :)

Cheesy Grits (Rabbit and Wolves)

Hi everyone! This week I made the cheesy grits from Rabbit and Wolves (I learned of the recipe through Food for Dissertating), and they were really good! I had them with some shiitake bacon and broccoli. 

Last night, I enjoyed some of the leftovers with Gardein chipotle lime crispy fingers and peppers. Cringer decided to give it a sniff or two… 

In garden news, I’ve started picking blueberries… 

And harvesting snow peas and lots of wax beans! 

Here’s a sleepy Cringer… 

Peace. :)

Nacho Mac

Hi everyone! This week I have a new recipe that came about – as delicious ones tend to do – because there were some ingredients that needed using up… 

Nacho Mac

Ingredients:
1 cup elbow macaroni
1/2 of a 15.5 oz can of black beans, drained and rinsed (~2/3 cup)
1/3 block Jalapeno Havarti Daiya (~3/4 cup shredded)
1/4 cup soy milk
1 tablespoon salsa
1/2 tablespoon nutritional yeast
1/4 teaspoon turmeric
handful crushed tortilla chips

Directions: 
Cook & drain the macaroni, then return it to the pot. Stir in the beans, cheese, soy milk, salsa, nutritional yeast, and turmeric; continue stirring, on low heat, until the cheese is melted. Serve with crushed tortilla chips on top. 

(The next time I make this, I’m thinking of adding some avocado!)

Here’s a sleepy (and then quickly alert) Rogue… 

Peace. :)

Peanut Butter and Banana Milkshake (AfroVeganChick)

Hi everyone! Yesterday I made the peanut butter and banana milkshake from AfroVeganChick; it’s a super easy recipe – just blend everything together – and super delicious – I added the cinnamon and ginger that was recommended for extra spice! 

Rogue was a little creeper again… 

*sniff sniff*

Here’s Leela getting a bit of sunshine this morning. While I was taking some pictures of her, she suddenly noticed something interesting outside and did this adorable little stretch of her neck to see better out the window…

Peace. :)