Warm Brussels Sprouts, Spinach, & Chickpea Salad

Snacking on a little bit of these crunchy, heavenly chips before dinner. Highly recommendable! ;)

While standing in the kitchen devouring great potato chips, dancing to tunes (no one around thankfully!), and raiding cabinets and fridge, I wondered what to create on this cool Sunday evening.
In all honesty, not usually a fan of salad (rabbit food?), especially the cold traditional kind.
Maybe it's due to eating a lot of Chipotle takeout (burroto bols yo!), but that personal preference is starting to change more as the taste for fresh quality ingredients tantalizes taste buds and creates desire for undisguised flavor.
For dinner tonight, a healthy dose of green and protein.
A craving for blending of different flavors together- I wanted chickpeas, Brussels sprouts, and spinach all at once and here's how that happened.

Ingredients

1 14 oz. bag of frozen Brussels sprouts
1 16 oz. drained canned chickpeas
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced garlic
1/4 chopped red onion
3 chopped sprigs basil leaf
2 teaspoons lemon
Italian seasoning blend
2 1/2 cups fresh spinach
pinches of salt and pepper

Bring Brussels Sprouts to a boil in salted water.

Drain & set these babies aside.

Prepare basil & onion mixture to be tossed in a skillet of olive oil & garlic.

Drain chickpeas if you haven't already.

Add chickpeas to onion, basil, & garlic mixture, getting them completely coated in olive oil.

Squeeze out that lemon juice with Hulk like strength!

Toss in the Brussels Sprouts and stir this for a minute or two.

With stove promptly turned off, toss in fresh spinach and stir until beautifully wilted. Top with seasonings blend, salt, & pepper.

Now presenting- Warm Brussels Sprouts, Spinach, & Chickpea Salad!

Why didn't I think of pinning these foods together until now?
Very delicious- the tenderness of America's Favorite Vegetable- Brussels Sprouts paired with chickpeas and spinach are just right. Though basil and lemon flavors were lost ( had to add a bit more!), it's surprisingly light and delightful.
Plus side: plenty of leftovers for the week too.
Let's see how this tastes after cold, overnight refrigeration.... :D

Vegan Cheery Chocolate Cherry Pancakes

Chocolate Cherry Pancakes and locally made maple syrup.

Though I had no cardamom on hand (but plenty of cherries!), this divinely sweet recipe was inspired by My Little Celebration's Chocolate Cardamom Pancakes.
Enjoy.

Ingredients
1 1/2 cup vanilla soy milk
1 teaspoon apple cider vinegar
1 cup flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
¼ cup + 2 tablespoons cocoa
1/2 teaspoon cinnamon
pinch of salt
2 tablespoons sugar
2 tablespoons coconut oil
2 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
1/4 cup pitted and chopped cherries

On the stove, place a non-stick skillet on medium high.

Pit & chop cherries.

In a small bowl, mix soy milk & apple cider vinegar. Set aside & let curdle for 5 minutes.

Blend all dry ingredients, gradually adding curdled mixture , coconut oil, applesauce, & vanilla.

Fold in cherries.

Place a modest sized amount onto hot skillet. Turn baby over when bubbling & edges are crisp.

No light silver dollars, these rich chocolaty, fluffy pancakes came out pretty thick, almost cake like and it was a darn shame to eat without company around. Indulging in this type of sinful decadence can be downright devilish if you know what I mean.
Next time I will try adding toasted walnuts and that interesting cardamom ingredient.
That bit of spice may bring tart juiciness of cherries down on the knees....

Mmmmhmmm, cherries & luxurious maple syrup drenching atop of chocolate mountain.

Overall- very delicious, satisfying, & enough leftovers to satisfy Sunday morning tea!

Saturday Farmer's Market And The Tempeh Trial

Saturday morning farmer's market haul included a lemon, zucchini, squash, avocados, spinach, basil, locally made maple syrup, and these popular greens called kale- something of which I've never tried!

Got up at the crack of dawn (yes, 10AM is early to me, lol) to head on down to 2nd Street Market, a ten minute trek from the new apartment.
As I walked along carrying reusable black tote, it was a blazing, hot scorcher.
Lots of directed sun and little to no cool shade.
But weather couldn't stop me from purchasing veggies from locally grown farms!

Lunch of sauteed tempeh, spinach, and red onions, Veetee Basmati Rice, and ripened avocado.

By the time I returned from mini shopping spree, only spending $15, stomach growled hungrily.
Remembering yesterday's purchase of Lightlife's tempeh, I wanted to incorporate never tried product with the flavorful taste of a few market veggies.

The main ingredients in today's lunch.

I researched tempeh recipes, trying to figure out the best way to cook the unfamiliar and ultimately decided the pan fried route would be the quickest way, especially for lunch.

Interesting texture, like compacted white corn, I cut half the package and created thick slices.

Dipped each slice into sesame oil, garlic, Italian seasonings blend, salt, pepper, a bit of maple syrup, & cumin.

Pan fried in olive oil.

Five minutes on each side until perfectly browned.

Turned off stove, left pan on burner while tossing in chopped red onions. spinach, & a bit more olive oil.

Within minutes spinach has shrunken.

After preparing rice & opening a ripened avocado, lunch is served & devoured.

OMG!
Officially love this stuff.
Its crumbly texture, reminiscent of sausage takes on a flavor much different than tofu. Mild, nuttier, and fully amplifying few tossed in ingredients, tempeh has an incredible, meaty richness with a balanced touch of maple sweetness while warm leafy spinach, lemon zesty basmati rice, and buttery, melt-in-your-mouth avocado sophisicatedly completes the whole meal.

Happy National Hug Your Cat Day & PB/Raspberry Sandwiches

It's so grey out, Mum. Where's my hug?

It's National Hug Your Cat Day!
Have you embraced your feline friend today?

An old pic of me & baby Olivia. Yes, we shall take more. If she wants...

Almost eight months of being a cat owner to a sweet little girl, life has certainly changed.
Regularly receiving snuggles, butterfly kisses, love bites, and a high five for treats (yes! I really get one!) just comes with the territory of cleaning up litter, feeding, watering, grooming, and berating the little one for scratching up walls in bouts of mischievous play.
Quite enjoyable, especially every morning seeing a curled up sleeping calico on your bed when she has one of her very own or tiny paws desiring to type along with meticulous fingertips.
So after many hugs, kisses, and workplace blues, I desired going here today:

My special place.

The Sanctuary is a lovely pond nearby and perfect summer getaway.
Revel in nature for absolutely free! :)
Worth the hour walking trek (yes! simply adore walking here!!!), it's pure bliss watching pretty duck families wandering in cool, shallow waters, hear gentle sounds of Mother Nature's hums, and sit in sweet grasses surrounded by lush green leafed thick trees.
Set behind Hospice, Sanctuary is a tranquil, relaxing atmosphere to be creative- whether it's composing journal thoughts, writing novel prose, or drawing in the sketchpad.
But alas, no walking on the agenda.
The day was dreary, cold, and almost depressing, freezing rain feeling like late autumn, early winter.
Oh well!
Not all is lost...

These Would Have Been Perfect Fare!

One can still make the perfect picnic lunch without going out into drenching downpour.
Polaner's has a line of incredible fruit spreads. From fruit juice concentrate, they taste better than certain jams/jellies of old, but not quite as sinfully delightful as freshly made preserves. Delicious on waffles, toast, and , it's been a lovely accompaniment to peanut butter and j.
Having raspberries due to become badness soon, an intriguing idea to use them to further enhance the taste of fruit spread came to mind.
Thus, I succumbed.
And pairing it with the world's best chocolate peanut butter- an ooey gooey match made in wet tongue heaven! Sweetly rich dark chocolate peanut butter greedily smothered with plump, juicy raspberries atop of spreadable fruit, it's a mature grown up version of the familiar whipped up childhood classic.
Now I'm inspired to find cute little cutters to create crustless finger sandwiches, sprinkle cinnamon and bake them, or peanut butter raspberry cupcakes?
Hmm....
My sweet tooth is buzzing on a rapturous high right now...
Better go hug Olivia again.

PB & J As Dessert? Are you nuts?

So next warm weather day (which is Friday according to forecasts!), packing up the old wicker basket, gingham blanket (do I have one?), the gallon water jug, and walking off to the Sanctuary!

I can fit in your basket, Mum!

With Olivia maybe...? ;)

Hotdog Dinner And A Chocolate Cherry Almond Milkshake

Haven't had hotdogs in ages, but what cute packaging, right?

It's summer weather out.
Sun is nice, shiny, and warm, hot, humid air smells of outdoor grilling and freshly cut grass.
The spirit got me in the mood for newness, especially when thinking about barbecue and marinating portabella "burgers," "sausages," veggie kabobs, and other animal friendly outdoor cuisine.
Yves makes these hotdogs that were currently on sale this week for $3.49.
Naturally, it seemed a good buy- there's 8 in a pack!
As many know brown rice paired with black beans makes a complete protein.
Thus why not include more?
Adding one Yves chopped hotdog (sauteed in olive oil for 3 minutes), a half cup of broccoli, onions, garlic, and avocado, one couldn't possibly imagine if this odd combination would pan out very well...

Only five ingredients blended here:
Handful of raspberries, blueberries, and frozen Bing cherries, a cup of Blue Diamond's Chocolate Almond milk, and a tablespoon of Peanut Butter Company's Dark Chocolate Dreams (yes, I love, LOVE this stuff!!!).
To amp nutritional factor, I also recommend adding Flax Seed Oil, 1/3 cup of shredded coconut, one ripened banana, and slivered almonds.

No need for ice when everything is cold, especially the huge frozen cherries!

Raspberries, cherries, and blueberries has turned the concoction into a pretty fuchsia  shade!

Just seconds away from yumminess!
A chop here, a stir here,  a grate, so on and so on until desired texture.

A four count of avocado minis were on sale for 2/$5. Couldn't pass that up that grocery deal, but still, remember that farmer's market is always best for fresh locally grown produce

The overall meal was delicious and fulfilling on all counts.
May need to chop another hotdog next time for it got lost in the overwhelming array of savory, saucy black beans and the buttery, melt in your palette ripened avocado. Texture and taste were quite flavorful- no need for added salt or seasonings, Yves has it down to a science. Will definitely try it the traditional way- between a bread bun topped with lots of diced onions and ketchup- that's how one really knows if they have made a successful product. That's the simplest taste test there is! ;)
As for the milkshake, just incredibly delicious!
The best happy ending anyone could make in under two minutes. Slightly crunchy ( cherry pits?), a bit chunky, and creamy, this fruity, chocolaty almond milk drink will have everyone screaming, "Cow milk what?"

The Moving Day Chocolate Cake: Yes It's A Real Holiday!

It's the sixth month mark of veganism and also moving out day for Olivia (my sweet adorable baby kitty cat) and me.
Why not celebrate both milestones with cake?!
We're talking velvety, moist heaven, no need for frosting type of cake.

Ohhhh bubbly, bubbly!

Moving Day Chocolate Cake

1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa
1 tablespoon vanilla
1 tablespoon pure almond extract
1/3 cup coconut oil
2 tablespoons Peanut Butter Co.'s Dark Chocolate Dreams Peanut Butter (optional)
1 tablespoon distilled white vinegar
1 cup chocolate almond milk (or plain if that's just too chocolaty for ya)

Preheat oven to 350 degrees and grease/flour a nine inch cake pan.
Mix dry and wet ingredients separately.
Slowly blend wet into the dry, stirring until even and smooth.
Pour batter into prepared cake pan.
Bake for 25- 30 minutes.
Cool before eating.

Forked to death!

Awesomeness!!!

Enjoyed a slice with fresh, organic blueberries.

Not big on frosting this kind of cake.
It's sweet enough, but fresh fruits like strawberries, raspberries, cherries, or blueberries complement the moist richness of decadent chocolate nicely.
Slivers of almonds or crushed walnuts

Fifth Street Deli And Other Dilemmas

Today's lunch was a falafel spinach wrap stuffed with roasted red pepper hummus, tomatoes, shredded carrots, lettuce, and avocado from Fifth Street Deli in the Oregon District. Plus a pickle and a handful of fresh fruit!

Trying my best to eat a full squared meal- fruits, veggies, proteins, and whole grains.
This illustrates the attempt!
Sadly, Fifth Street Deli got order wrong.
Top of sandwich had to be cut off due to an overwhelming excess of feta (gags) and cucumbers galore (detest these things!)- I specifically ordered a wrap with only hummus, tomatoes, avocado, shredded carrots and sans olives, peppers, onions, cucumbers, feta, and tzatziki sauce!
Guess it could have been much worse.
Definitely should have checked wrap before I left.
There are times when veganism can make for horrid situations and this is just one example.

Look at all that food waste. :(

Not like it's the first time it's happened here....
The pickle was very, very sour.
But the fruit (strawberries, blackberries, and raspberries) that was okay and quite refreshing to have alongside with the water.

Yummy!

I still love larabars to death, but this is my second well devoured Black Cherry Almond Clif Bar and it's just pretty damn good. Sweet delicious cherries blended with crispy rice and crunchy almonds tasting like a moist, decadent dessert.
Simply can't beat 10 grams of protein either!

A Perfect Little Meal....

On Memorial Day, I made a lovely pasta salad with the last of whole wheat penne.
In combination with broccoli, green peas, chickpeas, sliced red onions, garlic, yellow mustard, apple cider vinegar, and most of the pantry spice rack, it was lovely accompanied with a dollop of lemon-y red roasted pepper hummus as a dressing.
But alas, there is no more pasta.
Though it's on the grocery list along with brown rice, I am quite anxious to experiment cooking with other types of grains and have researched using vegetables like spaghetti squash and zucchini as "pasta," quinoa, soba noodles (a friend suggested this!), and other types of "bases" in meal planning, especially since I'm moving just in time for the sixth month vegan mark.
Very, very excited about the large cooking/counter space and have written out a long list of kitchen appliances to buy (food processor, blender, mixer, whistling teapot....)
The next six months will be amazing.
I guarantee it! :)

Good bye penne for now?