Thankful.

I’m stuffed! Top photo: Trader Joe’s breaded Turkeyless Roast with orange herb gravy, Superfun Times curried candied yams (the best!), roasted Brussels, Orange glazed carrots and Yorkshire pudding from Gaz Oakley’s Christmas book, Mustard green beans from The Complete Vegan Kitchen, Herb Stuffing from The Vegan Family cookbook, and mashed potatoes with Superfun Times not fancy mushroom gravy! 

Simply roasted Brussels.

Gaz Oakley’s orange glazed carrots.

Gaz Oakley’s Yorkshire pudding came out great!

More muffies!

I made muffin tops again! This time regular chocolate chip!

Red Enchilada Casserole

I made this recipe basing it off one I got from the latest issue of Vegan Food and Living. It’s one of Isa’s recipes from her new book “I Can Cook Vegan”. The recipe used salsa verde but I didn’t have so I used red sauce (El Pato tomato sauce). I added a bit of Trader Joe’s vegan mozzarella to my layers as well corn. The cashew queso layer makes the casserole so delicious!

Grain bowl from Panera and homemade muffies.

The Mediterranean grain bowl minus the feta and yogurt. Was good.

My boy eating a chocolate chip muffie (muffin top) that I was so jealous of!

I had to make them at home. I used the cappuccino muffin recipe from the Chocolate Covered Katie cookbook and they came out sooooo good! They’re so soft and puffy and I don’t know if I ever want to eat regular muffins anymore!

Toasty Granola

Recipe:

1 1/2 cups rolled oats

A big handful of sliced almonds

A handful of unsweetened coconut shreds

2 TB hemp seeds

2 TB ground flax seeds

1/2 tsp cinnamon 

1/2 tsp vanilla

3 TB oil

3 1/2 TB maple syrup 

1/2 cup raisins 

Stir all ingredients together. Spread on a baking sheet and bake for 10 minutes at 350 F. Stir around and flip with a spatula and bake some more for 10 min or until browned. Cool completely then add raisins and store in a covered container.

Crockpot Minestrone

Last night I threw a bunch of veg I needed to use up into the crockpot to make minestrone soup. I used onion, garlic, celery, carrots, yellow squash, green beans, diced tomatoes, tomato sauce, mushrooms, mushroom broth powder, water, olive oil, basil, Italian seasoning, salt, pepper and a pinch of sugar. Cooked on low for 12 hours then added chopped spinach at the end.

With a blob of spinach pesto. Yum!

More Yums.

This was dinner tonight. I had no idea what I was going to eat then remembered I had a Dr. Praeger burger in the freezer. I sautéed some mushrooms and broke out the homemade spinach pesto. It was so good!

Spinach pesto couscous with mushrooms and garlic. Really delicious.

Breakfast veggie tacos I had on Sunday.