pizza

long time, no post! 

We made this pizza a couple of weeks ago, I just haven’t had time to post!  A whole wheat crust, vegan alfredo style sauce, vegetables, basil, rosemary and veg mozzarella cheese.

This pizza was easy to make, and it was super healthy with the freshly ground whole wheat flour.  The dough isn’t as easy to form with the WW flour, but it was delicious and light.

fruit parfait

This is what I have been eating for breakfast.  It’s so perfect for summer, light and healthy.  Silk live yogurt, blueberries, strawberries and vanilla almond granola.

veggie stuffed portobello

I cooked thru the awful t-storms we had last night, but everything turned out just fine.  The power just flickered on and off.  This is quinoa and veggie stuffed portobello.

veggie pasta

I have been so busy lately with photographing & editing my photos for a local art & architecture photo contest.  So I haven’t been posting my food photos, but I do have a backlog of photos that I need to post!!  We are still enjoying the veggies from Ben’s parents, so don’t be surprised to see zucchini & squash in my dishes

A simple zucchini & squash pasta

lunch

a summery southern lunch…BBQ seitan and coleslaw, potato salad and Bush’s vegetarian baked beans

squash alfredo

A fresh summery pasta!  Even with the vegan alfredo sauce, it was a nice light dinner.  Thanks to Ben’s parents we have beautiful zucchini and squash from their vegetable garden, so we have been enjoying dishes with these fresh veggies. I made this pasta with the same method as my broccoli alfredo pasta. One of these days, I will perfectly measure out how I make this pasta & vegan alfredo sauce!

faux crab cakes

As I mentioned in a previous post, I have been trying out Match Meat alternatives.  This is the second recipe I have tried with the faux “crab”.  The crab cakes were pretty good!  They were breaded with Panko bread crumbs and filled with celery, onion, and red pepper.  I followed the recipe on Match Food’s website.

cupcake

a magpie cupcake….simply delicious red velvety creamy goodness.

pancakes

saturday morning deliciousness.  pancakes & maple syrup.

chickpea salad

also a vegan’s faux “tuna” salad

Ingredients:

1 can garbanzo beans
2 Tbs celery
2 Tbs onion
2 cloves of garlic
1 Tbs of nutritional yeast
1 Tbs dill relish, 1 Tbs of juice
juice from half a lemon
3 Tbs of Vegenaise
1/4 tsp salt

Begin by mincing celery, onion, and garlic.  Into a bowl, combine first 4 ingredients and mash together.

Next, add rest of ingredients and mix together.  Top with green onions if desired.  Serves 2.