Monday, Monday, Monday. The weekend flew by, yeah? My dinner party on Friday was a blast, and my pie was a success! The meal consisted of 15-minute Creamy Avocado Pasta (I quadrupled the recipe), roasted asparagus with lemon zest, and a simple spinach side salad with red onion and Annie’s dressing.
And yes- I dolled up the dining room with a tablecloth and candles and then proceeded to serve dinner on paper plates. I BREAK ALL THE RULES.
The asparagus came out perfectly crisp-tender and the pasta was amazing as always- everyone wanted the recipe! I was so relieved because 1) I get nervous cooking for crowds and 2) as the only vegan at the table, I wanted my friends to see that plant-based food is delicious! Thankfully, it turned out to be a really great meal that everyone seemed to enjoy.
The pie definitely sealed the deal. I used the Summer Berry Pie recipe from Chloe’s Kitchen. It was my very first time making a pie from scratch and I was pretty nervous. For some reason homemade pie crusts have always intimidated me. I assembled the pie on Friday morning and stuck it in the fridge for a few hours, then brought it to room temperature on the counter and baked it in the afternoon. Of course I took pictures to document this important baking milestone…
I MADE A PIE! :) More importantly, I made a pie and it tasted good. I will definitely use this recipe again, and now I’m not afraid of making my own crust. Pretty exciting stuff, if you ask me.
Though I was too busy cooking/entertaining/tot wrangling to snap many pics of Friday night, I did take (a horrible quality) one of my slice of pie right before devouring it:
Topped with a scoop of Vanilla Bean Coconut Milk Ice Cream!
When Saturday rolled around I didn’t really feel like cooking. I spent the afternoon making a pasta salad and chocolate chip cookies for our trip to the farm sanctuary Sunday morning, so dinner was a lazy one:
A pan-fried spicy chipotle Field Roast Sausage in a sprouted grain bun with ketchup and sweet relish (holy balls, I L.O.V.E relish) and some homemade spicy kale chips.
I don’t eat mock meat often but when I do, Field Roast sausages are my go-to brand. They’re ridiculously flavorful, packed with protein, very filling, versatile (you can crumble them into spaghetti sauce or use as a pizza topping or taco filling, for example) and are available in some very tasty varieties. Bonus points because all the ingredients are recognizable! I had a couple of these in the freezer left over from M’s cookout a few weeks back. They’re the perfect meatless cookout food!
Yesterday my friend C and I took the kids to a vegan meetup at Serenity Springs Sanctuary. It was an amazing experience! We arrived late (we got lost, and by lost I mean ‘drove around the country for an hour on a never-ending dirt road’… you should see how dusty my car is now) so I didn’t get the chance to take any pictures, but I definitely plan on going back and will try to get some next time. We had a tasty vegan potluck and when our bellies were full, we helped out with chores around the farm. My kids got to ride on a little tractor with the farm’s owner and feed horses, chickens and pigs (so many pigs! I think pigs are now my favorite animal in the whole world), and they also got to collect eggs. They didn’t want to leave! It was such a good experience for them to see happy farm animals livin’ the good life. I spent my time collecting fallen branches and shoveling pig poo, and I know that sounds like a total blast (ha!) but I actually really enjoyed it and felt great at the end of the day. Tired and dirty, yes, but in the best possible way. I want to make helping out at the sanctuary a regular thing now.
This morning I was in the mood for a smoothie and was all excited about trying a variation of The Fitnessista’s Green-a-colada, but when I went to make it I realized that I had frozen mango chunks, not pineapple. I made a few tweaks to her recipe and came up with this Tropical Green Smoothie instead- it was delicious!
Tropical Green Smoothie (inspired by The Fitnessista’s Green-a-colada)
- 1 cup almond milk (I used unsweetened vanilla Almond Breeze)
- 1 large ripe frozen banana
- 1/2 cup frozen mango chunks
- 2 T. plant-based protein powder (I used Garden of Life’s RAW Protein)
- big handful of spinach
- 2 T. unsweetened shredded coconut
- 1 T. chia seeds
Add all ingredients into a blender and blend, baby, BLEND.
- Lightened Up Summer Granola (me and my kids are on a crazy granola kick lately, and it’s so much cheaper to make it yourself!)
- Gooey Banana Bread Batter Instant Steel-cut Oatmeal (are you freaking kidding me? Yes, please! *drool*)
- Coconut Milk Lentil and Wild Rice Bowl (making this tonight for dinner!)
- Tahini Curried Carrot Salad with Sticky Ginger-Maple Fried Tofu (tomorrow night’s dinner- my mouth is watering)
Have a great Monday!