Good morning lovlies! Sorry for the lack of posting lately – busy busy! I’ve been catching up with friends, work, and getting ready for school starting next week. Oh boy.
I’ve had a yummy past few days of meals. Let’s have a look 🙂
Like my big girl lunchbox? Me too 🙂
A friend of mine was coming for din din a couple of nights ago, so of course I had to make my famous Spinach Pie! I paired it with some Black Jimaca Rice from Lundberg Farms and Brussels Sprouts – my killer combo.
And of course, there was a little left for lunch! I saved some for today, too. I know, I’m a sneakster.
Then for din din, I whipped up some Great Northern Beans with Mushrooms, some Parsnip Fries, sauteed daikon and carrots, and leftover black jimaca rice. It was a sweet night 🙂 The poor parsnips got a little overdone (thank you, 3 things on the stove at once!), but they were delicious despite their charred appearance. Next time I’ll be paying more attention to the fries, and less to the stove!
- Parsnips, amount depending on how many fries you want (I used about 3)
- Sea salt
- Pepper to taste (I don’t like peppa, so I didn’t use any)
- Preheat oven to 425F.
- Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
- Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
- Bake for 25-30 minutes, or until golden brown, tossing halfway through and checking every 5 minutes or so for the last 15.
The fries were so good, and perfectly sweet. I may have snuck a few a few handfuls after dinner…
I will definitely be trying squash, sweet potato, and carrot fries in the near future (yes, carrot fries!). Ahh vegetables, so versatile 🙂
Great Northern Beans with Mushrooms
- 1/2 of a small red onion, diced
- about 6 baby bella mushrooms, washed and sliced
- 2 handfuls TVP
- 1/3 cup water
- 1.5 cups great northern beans
- a pinch of sea salt
- In a medium saucepan, heat about 2 tbsp. EVOO over medium heat and then add diced onion. Sauté until transparent, and then add mushrooms and sauté until reduced.
- Add water and TVP and allow to cook for about 2 minutes, then add beans and a pinch of sea salt. Cook until thoroughly heated and flavors have been absorbed.
- Serve and enjoy! 🙂
This dish was perfect for the cool night we were having, and filled me right up. This was my first time trying and cooking with TVP (textured vegetable protein), and I liked it – slightly meaty texture but without the meat! Vegans and non-vegans alike would enjoy this good source of protein. Plus, beans are unrivaled in the protein ring, and ‘shrooms are my favorite 🙂
I also had some time to make some more Katebars…but this time, Apple Pie!
Apple Pie Katebars
- 1/3 + half of 1/3 cup almonds
- half of 1/3 cup walnuts
- 1 cup dates
- 1/4 cup dried apple
- 1/8 cup raisins
- In a food processor, pulse nuts until no whole nuts are left.
- Add dates, dried apple, raisins, and a generous sprinkling of cinnamon (don’t be shy!). Pulse until no whole dates are left and it is beginning to form a ball.
- Place in a bowl and knead it with your hands (the fun part 🙂 ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
- Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
- Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! 🙂
As usual, this morning the Katebar went straight into my favorite brekkie:
Mmmm, gooey cinnamon morning bliss 🙂 With a new friend – a fresh papaya on the side! I’ve never had non-dried papaya before, so this was a treat. I love my tropical fruits!
That’s all for now, lovlies! I’m off to work. Today’s a rest day, so I’ll be reading some VegNews and indulging in some vegan desserts 🙂
What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?