a veg life

Our take on a classic I've never really understood the fascination with bacon. Yes, I ate it and it was good, but I was never one of those people who would wear a shirt like this.  However, I always had a deep appreciation for the BLT.  When I first started experimenting with veggie bacon last year, I convinced Rick to give my sandwich making abilities a try after explaining that I make a mean BLT--granted, in his perspective, I say that I make a mean everything :) Sure, I may have an inflated idea of how fantastic my signature dishes are. But, this BLT is one for the ages.  vBLT Sandwiches - A Photo Essay and Recipe   (can I even really call it a recipe? a process, maybe?) The v is for veg, by the way.  What you will need:  Tempeh Bacon Buns and/or bread Vegenaise Lettuce  Tomato Cut your buns in half and place in the toaster to toast to desired crunchiness.  In a pan, drizzle olive oil and fry bacon t...

From a favorite blog Allison and I When I first started getting into veg cooking, my friend Allison suggested I check out a blog called " Peas and Thank You ." Within the posts, I found fantastic recipes, family values, and confirmation that our lifestyle is one that works--even with kids. If you haven't read any of Mama Pea's posts, or checked out her cookbook , get off your computer and do it now :)  Last night's dinner came to us courtesy of the Peas. Many of the recipes I make with frequency are Mama Pea's, and when I had a craving for spaghetti last night, I knew where to turn .  I'll let the photos do the talking, but our add-ins were eggplant, zucchini, onion, red pepper, tempeh, basil, a little red wine, and garlic. Delicious! A special thanks to my sous chef for all of the chopping while I was stuck in traffic! Tonight's dinner was another batch of brussels sprouts--I promise I have something good up my sl...

Our First Restaurant Review! Last Tuesday was my birthday (hip hip hooray!) and despite having to work, Rick helped create a great celebration for me.  I stopped for cupcakes on my way home from work, and went by Rick's school during his lunch break to share them,  I got some fantastic presents in the afternoon, and after a quick stop at the beach, we went out to eat at one of my favorite restaurants.  As this is our first official restaurant review, forgive me as I take a minute to explain how we're doing things around here:   We eat, we enjoy, and then we tell you about it! Generally, we will give a description of the food we ate and what was so delicious about it. Then, we will rate the restaurant overall, giving it a "heads of lettuce" rating. Five heads is a perfect score or, some of the best food we’ve ever had. We’ll also be sure to tell you what kind of food the restaurant serves as well—raw, cooked, “fast food”, etc. We also reserve the right to give ...

Happy Sunday, everyone! This weekend was a busy one for us, but we had plenty of time to eat some delicious food along the way! Here are some highlights to share with you: ~ Miso-glazed Eggplant from Chloe's Kitchen  and asparagus for dinner on Friday. If you want the recipe(s), let me know! Rick's Review: Over the summer, we fortunate enough to fall in love with the taste of eggplant, or "aubergine" as it was called in Europe.  As soon as we came home it was our mission to find ways to enjoy eggplant.  I absolutely love the taste of Miso, so combining these flavors was perfect.  This dish was amazing, especially with the slightly crispy texture of the eggplant.  We will be making this dish again very soon.   ~Rick's favorite salsa from El Tarasco and trying Trader Joe's Chocolate Coconut Milk ice cream.  ~ Quick and easy lunch from Trader Joe's on Saturday for me while Rick was at band camp. If you've never tried these vegeta...

Make Peach Cobbler! Many of you know that I have recently started a new job with a KIPP school here in Los Angeles. Our campus is lucky enough to partner with Revolution Foods to provide the students with nutritious and filling breakfasts, lunches, and snacks every day. I've been totally impressed by the healthy, balanced meals our kids eat--sometimes their veggie sides/salads make me wish I had school lunch, too! Part of the perk of Revo Foods is that they often leave the leftover fruits/veggies/meals for families and staff to take home. Today, the surplus was peaches! I was excited to bring a bunch home, but a little disappointed that I probably wouldn't have time to make anything tonight, as it was our parent performance for band camp and I had to head out to Brea. However, due to an unfortunate accident on the 60 , I ended up turning around and heading home. A seventy-minute delay on the drive would have put me there after the potluck started! After a quick stop a...