1-2 cups San Marzano Tomatoes
3 tablespoons nutritional yeast
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
2 small eggplant
2 cups mushrooms
1/2 can of cooked beans
Fry a chopped eggplant and for about 5-6 minutes
Add chopped mushrooms and fry for 2 minutes
Add cooked beans if desired.
Add remaining ingredients and simmer for 5-10 minutes
Add salt and pepper to taste
Serve with rice if desired (I liked it just as well without it).
I had a great day with friends and their kids. It was fun a fun way to spend the long weekend and it was great to see all the kids running around having fun. All together there was 13 kids and 5 moms. One mom even had kids the same ages as my 3 youngest ones.
And my very favorite pic of the day . . . . all my little sprouts in one pic!
Last night I made the yummiest smoothie ever! I mixed 1 cup of frozen mangoes, one cup of chopped banana, 1 cup of almond milk, sweetener to taste and 1 tablespoon of peanut butter. I blended it until it was thick, smooth and creamy. It was fabulous like the yummiest ice cream you ever had!
I am having a wonderful tofu scramble for my breakfast this morning. I was inspired by the basic recipe that I read on the Happy Herbivore.
Tofu and Veggie Scramble
Ingredients
1 pound extra-firm tofu
3 tbsp nutritional yeast
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
½ tsp turmeric
½ tsp cumin
½ tsp salt
1 cup sliced mushrooms
1 cup chopped broccoli
whatever veggies I can find in my fridge!
Instructions
Cook a broccoli and mushrooms and veggies in pan until tender. Drain excess water off of tofu and crumble tofu into pan. Add remaining ingredients, stirring to combine. Continue to cook. Once the tofu has the right consistency, is not too watery, is yellow in color and is thoroughly warm, add additional salt and pepper to taste and serve. I like to top with chopped tomatoes
I love this pic. Lilly had placed baby books and one with a mirror around Reed while he was laying on the floor. He fell asleep looking in the mirror and this is what I got in the pic.
I had a busy day, shopping and cleaning and getting things done. It was fun but exhausting. What does it say about how old I am that a full day of shopping and cleaning completely wiped me out? I was good about my eating though. I allowed myself treats but they were vegetarian. I had a bean burrito with no cheese for lunch and a veggie pizza with no cheese for supper.
I realized that I hadn’t finished all the layouts for Lotus’ first year like I had planned to do and I want to have them done so I can compare them with Reed’s when I do them. So here is one that I did for when Lotus turned 10 months old.
I actually did a couple of scrapbook layouts today. I haven’t done any in a LONG time but I was inspired and I have to say I like the way they came out. They are a little simple but I like the expressiveness of them. (click to enlarge)
I just signed up for a free vegan e-cookbook! All I had to do was sign up for a newsletter (which will probably give me free recipes!) and I got a free e-cookbook as well! A good deal I figure.
I invented a recipe yesterday which was pretty good. The idea was simple.
It was kind of like a veggie shepherd’s pie but with stuffing instead of mashed potatoes. I really liked it.
And as a little bonus here is a cute picture of my Rose.
Omg! My baby boy smiled at me! I was holding him. looked down at him and said, “Hi”. Then he looked up at me and smiled a big beautiful smile!
I love to watch two year old Lotus and three year old Rose play together. They are so sweet and funny. I love the way that Rose tends to lead and Lotus tends to follow unless Lotus suddenly gets a different idea and throws Rose’s plans all off kilter. And even though they do sometimes go off and play on their own, they are lost when they can’t play together. Today at nap time, Rose was sitting on her bed sobbing. I went in to see what was wrong and she was upset that Lotus had fallen asleep and wasn’t playing with her anymore.
Today for lunch I made a quick but yummy soup. I about 2 cups of vegetable broth in a pot and threw in 1/2 cup of bulger. I cooked it for about 1o minutes and then added a whole bunch of frozen vegetables (about 2 cups of thai frozen vegetables). I thickened it up slightly with a little corn starch. A little hot sauce, a little extra bullion and it was perfect!
We had a fun day playing at the park today. Some friends came with us and we let our kids run and have fun and then had a barbecue! It was great.
