Welcome to the fourth installment of Vegangrams. This is where I curate pictures that accumulate on my phone. Some have made an appearance on instagram, while some have just been sitting and collecting digital dust on my phone. In no particular order…
BBQ “shrimp” with sauteed kale and tomatoes on top of creamy polenta. This dish was inspired by Cadry at Cadry’s Kitchen.
Simple yet extremely flavorful and comforting red beans and quinoa dish inspired by Monique at The Brown Vegan.
Me getting scurred at the Netherworld haunted house before Halloween. This was my second year going courtesy of Neal’s sis (thanks!). I’m proud to say that I did not pee my pants this time around. Just kidding, I peed my pants both time. No, really just kidding…I didn’t pee in my pants either time. I was even brave enough to get my pics taken with these hotties.
Using up my free sample of the Vegg in a breakfast english muffin sandwich. There’s fried tofu “egg” with Vegg yolk and coconut bacon (the same coconut bacon used in this twice baked butternut squash).
Mexican casserole with nacho cashew cheese.
The dogs clearly not caring that I’m trying to put the sofa covers on after having washed them. This is their nap time after all.
Getting my grub on at Harmony Vegetarian Cafe in Atlanta: salt and pepper “squid” and eggplant with garlic sauce.
We recently took a trip to Oregon and played in Eugene for a couple of days. Here’s a chocolate chip doughnut from Voodoo Donuts in Eugene, Oregon. By the way, is it DOUGHnuts or DOnuts? I donot know which is correct. See what I did there?
When we travel with the pups, they each curl up on opposite ends of the backseat. But Miles sometimes plops himself in the middle not giving his sister any room. She’s a resourceful cookie though. (Please know that they did not stay this way. I made sure to help readjust them so they were both comfortable.)
My eyes on Neal’s face and Neal’s eyes on my face. Things like this are not an uncommon way for us to entertain ourselves.
A meal with Neal’s family at Cardamom Hill Restaurant. Acorn squash roasted in a banana leaf and topped with coconut curry. Served with cardamom-scented plantains and rice pilau.
This last pic is technically not a phone pic. Here, I am watching Isa give a fun food demonstration at Atlanta’s Veg Fest. The room was packed and I was in the back because, well, because Isa. She made an extremely tasty caeser salad with tempeh and quinoa. Leave it to Isa to make a salad that made me go “Day-um!! That’s good!”. She also talked about her new restaurant in Omaha a bit. It is meant to be cozy comfort food. I may or may not want to move to Omaha now.