Tag Archives: spinach pie

My Life in Food

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 Β πŸ™‚

A snacky snack. Isn't hummus the greatest?

Lunch a few days ago! Tons of raw veggies (I had a tummyache) and leftover Spaghetti Squash Primavera πŸ™‚ Oh, and VegNews for dessert.

Like my big girl lunchbox? Me too πŸ™‚

My other favorite tea mug πŸ™‚

Possibly the greatest heirloom tomater I've ever seen.

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.

Mmmm πŸ™‚

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 πŸ™‚ 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!

Parsnip Fries

Ingredients:

  • Parsnips, amount depending on how many fries you want (I used about 3)
  • EVOO
  • Sea salt
  • Pepper to taste (I don’t like peppa, so I didn’t use any)

Directions:

  1. Preheat oven to 425F.
  2. Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
  3. Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
  4. 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 πŸ™‚

Great Northern Beans with Mushrooms

Ingredients:

  • EVOO
  • 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

Directions:

  1. 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.
  2. 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.
  3. Serve and enjoy! πŸ™‚

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 πŸ™‚

KATEBARS:

I also had some time to make some more Katebars…but this time, Apple Pie!

Apple Pie Katebars

Makes 5

Ingredients:

  • 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
  • cinnamon

Directions:

  1. In a food processor, pulse nuts until no whole nuts are left.
  2. 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.
  3. Place in a bowl and knead it with your hands (the fun part πŸ™‚ ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
  4. Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
  5. Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! πŸ™‚

As usual, this morning the Katebar went straight into my favorite brekkie:

Mmmm, gooey cinnamon morning bliss πŸ™‚ 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 πŸ™‚

What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?

xoxox,

Advertisements

6 Comments

Filed under Recipes, Vegan

Reason to Celebrate

Well, for one..it’s Friday! Hello weekend πŸ™‚ And two…I LANDED MY FIRST JOB! This is particularly exciting for a few reasons: a. It’s my first job, b. I’ll be making good money, c. It was one of TWO jobs I was offered today, and d. It was landed in under ten minutes. No joke. The lady just said, “Okay, I am definitely going to hire you! Orientation is sldkfugeios….” It. was. magical. My mom literally dropped me off, drove halfway down the street, and then had to come back. Ahh, the joys of Friday the 13th πŸ™‚

I had a job interview this morning at 8 (which I also landed), then came home and had some oatmeal with a TON of fresh berries. I’m actually really liking this grains-at-every-meal thing that The Kind Diet has me going on.

So for lunch, we had leftovers with salad:

Above you see my famous Spinach Pie, roasted asparagus, and a kale salad with some limon-wataa. Yum πŸ™‚

Then I headed over to my second job interview and now I am “employed”!Β So tonight we planned an outdoor celebration dinner that wasn’t too fancy, but the patio was beautiful tonight. And the REAL celebration was marked by our first batch of vegan brownies! Or vegan brownie muffins I should say. They were so perfect and ooey and gooey…Rebecca and I had to split a second! I couldn’t help myself πŸ™‚

Din din πŸ™‚ Kale salad, roast green beans, great northern beans with scallions and mushrooms (LOVE mushrooms!), and millet salad with veggies, raisins, and lemon juice.

Oh. my. god. The ooey gooey brownies

Ooey Gooey Brownie Muffies

Makes 8 Muffies

Ingredients:

  • 3/4 cup whole-wheat flour
  • 1/3 cup cacao powder
  • 1/2 cup NuStevia Powder Baking Blend
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/2 cup vegan chocolate chips
  • 2/3 cup + 2 tbsp natural, unsweetened applesauce
  • 2 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Directions:

  1. Preheat oven to 350F and grease 8 muffin cups.
  2. Combine wet ingredients in one bowl, dry ingredients in another. Combine each separately then pour wet into dry and mix completely.
  3. Batter should be very thick, but keep stirring; it will thoroughly combine, I promise! The thickness makes them gooey.
  4. Spoon into muffin cups with an ice-cream scooper and then bake for 15-20 minutes, or until the tops are just firm but inside feels gooey when you press down.
  5. Cool for 10 minutes and then serve warm. They’re best this way because the chocolate chips are still gooey – mmmm πŸ™‚

Rebecca snuck a picture of me..sneaky sneaky πŸ™‚

We also had some of my homemade kombucha with dessert! It was the perfect compliment, and made a perfect celebration evening. Who ever said Friday the 13th was always bad?

Also, during my blog reading today I discovered this treasure. This blog has so many inspiring posts, I kept finding more to read! Start with that post and then look at the others. They are so incredibly enlightening and really gave me the spiritual uplift I was looking for.

Ahhh, now time for bed! Running and farmer’s market in the morning πŸ™‚ Goodnight lovies!

Question: What’s your favorite thing about your local farmer’s market?

Mine is the environment; the quality and vibe that you get from so many people being so friendly πŸ™‚ There’s the Spice Guy, the Corn Guy, the Quinoa and Rice Guy, and the Guy I Get All My Fruit From. It’s the perfect start to my Saturdays.

xoxox,

Katelyn

4 Comments

Filed under Recipes, Vegan