This day was a long time coming, but it’s time for me to say goodbye to this blog. I’ve enjoyed the journey —from everything I’ve learned, to the very good people that I have met because of this blog. But I can’t fake enthusiasm for something which I no longer have enthusiasm or time for. To be clear, I’m talking about the blogging part. I’m still vegan through and through. That’s a part of me like the color of my eyes is a part of me.
For the past couple of years, I left the blog up hoping that the excitement I once felt for it would come back. But try as I might, I could never seem to get excited about creating recipes, setting up the perfect food shot and cracking some joke about the vegan army. For anyone that knows me, you know that the last year or so has been full of big life changes and challenges that have caused me to grow, learn and develop as a person. And this blog just doesn’t resonate with who I am today. As with any life change, it truly is bittersweet. I’m sad to say goodbye, the finality of it all, but I know in my heart that it’s time to let go. Plus, I ain’t miss moneybags over here and these sites cost money.
Seriously though. Thanks for anyone that’s read, commented and tried a “recipe” over the years. Your friendship means the world to me. There are so many great vegan blogs out there these days. The world is vegan if you want it.
Thanksgiving vacation was a whirlwind. Everything went by so fast, but I did learn some valuable lessons…
1. Never travel on the day before Thanksgiving. It can turn what is supposed to be a 4.5 hour car ride into an 8 hour ride from hell complete with hallucinations and plenty of cursing.
2. Always take immune boosters before a trip like Vitamin C and elderberry. Because getting sick on vacation stinks.
3. Even though the stuffed seitan roast is a thing of beauty, use a higher aperture for the “vegan Thanksgiving plate shot” so all the food is in focus. Not just the roast. (Not shown is the gravy. For a description of what is on the plate, click here and scroll down).
4. Going shopping on Black Friday will result in getting “shot and stabbed”. My mother’s words, not mine, when my niece mentioned a sale. (For more of my mom’s words of wisdom, go here or here).
5. Leave the work at home because chances are it won’t get done and it will be there when you get back.
6. Kids (and a blonde wig) keep you young.
7. Family is everything.
8. Cleaning up can be fun. Just depends on how you look at it.
Hope everybody had a great Thanksgiving!
Vegan = buff
Verrry interesting….Hugh Jackman adopted a vegan diet to prepare for his role in Wolverine.
We went to the ice cream social that Cosmo’s Vegan Shoppe
had last Saturday. Unfortunately, we forgot the camera so we didn’t get any pics :-(, but we did buy some Teese
for the first time! We’ve been testing it out this week on fajitas, pasta and sandwiches, but I must say that it was the best with our flat bread pizza!
This is our barbecue “chicken” pizza. It’s got Morningstar chicken strips (which I totally didn’t realize were vegan but it says “vegan” right on the package!), fresh pineapple chunks, green bell pepper, cilantro, red onions, mushrooms, a hybrid sauce of tomato sauce and barbecue sauce, and of course some Teese on it.
Teese melts pretty well and it really does taste amazing. I think we’d buy it again for special times but it is a bit pricey.
The dough is a simple flat bread recipe derived from this recipe. It’s basically the same, but I’ll write it out anyways:
3 1/2 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup softened Earth Balance
1/2 cup warm water
1tsp of garlic and onion powder
I chucked all the ingredients (except the water) into my bread machine and put it on the “dough” setting. When the Earth Balance was incorporated I added the water slowly until the dough was moist and clumping. I then took it out, kneaded it and split it into 2 lumps. I covered the lumps with plastic wrap and stuck it in the fridge. After 30 minutes, we rolled it out (1/8 thick) and grilled it using olive oil on each side of the bread before it hit the grill. The original recipe says about 4 minutes on each side and that seemed about right. It should have pretty brown/black grill marks.
The flat bread works well also with just regular tofu ricotta cheese, sauteed onions and mushrooms, basil and thin slices of tofu hot dogs
. Here, I was trying to mimic the original recipe
Oh, and since we had leftover pineapple and the grill pan out we had grilled pineapple with vanilla soy ice cream for dessert. I drizzled mine with a syrup of agave mixed with a touch of pure vanilla extract.