201. blueberry mint lassi.

Not a very compelling post tonight…things were hectic over here trying to get our house back together after being painted (updates soon!) and trying to finish editing last week’s wedding photos before this week’s wedding. EEK!

Anyway, I managed to throw this quick lassi together for dessert, after seeing it today on foodgawker.

1/2 cup blueberries
1/4 cup almond milk
1/4 cup soy yogurt (i used plain)
squirt of agave
4-5 mint leaves

Throw it all in the vitamix or blender and mix it up. Pour in a glass and enjoy!

200. taco salad.


This is not just a post about taco salad. Its actually about the lentil meat I made for it. But calling a blog post “lentil meat” sounds kind ofwierd, so I called it taco salad….

Since we moved, our whole foods isn’t convieniently located near us, and it isn’t necessarily INconvieninetly located either. Its just that there are plenty other options that are closer – so whole foods seems to be the last place on my list. So that means items like store bought seitan and vegan cheese are not as plentiful these days in our house, which is actually ok by me. The amount of produce we by on a weekly basis is much more the way I’d like to be working these days – so I’ve been trying to find ways to either make the seitan myself, or make something like what I made here today.

A while back I saw this post on making lentil taco meat. I pinned it and it has been on my to do list for some time now. I finally got around to making it and it did NOT disapoint.  I loved how I was able to combine some vegetables with it and you don’t really even know it! Extra healthy. It was kind of like taco flavored beans in the end. Texture was great and it blended well with the taco salad.

Heres how you do it:

1 cup brown lentils, rinsed and picked over
1 medium yellow onion, diced
3 cloves of garlic, minced
1/2 large bell pepper, chopped (any color)
1 carrot, peeled and sliced
2 ribs of celery, sliced
1-1/2 tbsp chili powder
1 tsp cumin
1/2 tsp paprika
1 tsp oregano
2 cups vegetable broth
1 tbsp tomato paste
(of course you can add other vegetables or leave some of these out – just use what you have on hand…also you can add some jalapeno if you want to add spice)

Heat 1/4 cup water in a large skillet. Saute onion for 3 minutes. Stir in the garlic, bell pepper, and cook for another 3 minutes. If the pan starts to dry up and the contents start sticking, add a tablespoon or two more of water. Add in the lentils, carrots, celery, (or any other veggies at this point) chili powder, cumin, paprika, oregano, and saute for 1 minute, stirring constantly. Stir in the broth and bring to a boil. Turn the heat down to medium low and cover. Simmer for 30 minutes, stirring occasionally. If the mixture starts drying out, add 1/4 cup water or broth.

Stir in tomato paste and lime juice. Transfer to food processor or blender and pulse a few times, until a crumbly texture is achieved–do not puree. Serve hot.

I served mine with romaine lettuce, grape tomatoes, avocado, cilantro, baked corn tortillas, grilled corn and cilantro. Used some salsa as my dressing and it was delicious!

199. embroidered bee.

Just a little late night embroidery session. Worked on this little bee.

198. apricot basil ice cream.

taste: good.
texture: not so good.

I finally broke out my kitchen aid ice cream maker and made a batch of apricot basil ice cream. I adapted a recipe from vegan scoop. The ice cream bowl had been in the freezer for about two months, but of course when I wanted to make ice cream, somehow the freezer door was open the night before, and the bowl wasn’t totally frozen I guess. So the texture came out pretty icey instead of creamy. Thats ok. Ill try again. And I saved this bowl of ice cream by adding some almond milk and making a milk shake. Ice cream making will hit again!

197. banana chips.

I seem to have an over abundance of bananas these days. With the heat the way it is, the bananas get so ripe so fast. I normally freeze them for smoothies, but we already have a ton frozen, so I thought this pin for banana chips would be a good idea….except it takes 4 hours; and bananas are kind of delicate. Mine look nothing like the photograph (im pretty convinced those are store bought!) but they turned out really really good.

Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet. Bake for 2 hours @ 200 degrees and flip. Bake for another 2 hours or until crisp. It was pretty easy, but really time consuming. They smell really good while baking!

196. harvest muffins.

I saw a recipe for these harvest muffins and thought they would be a good nutritious treat. I took a stab at veganizing them, and they turned out pretty good. Muffins are kind of tricky – they never taste like they do in the bakeries – but i usually opt for something more nutritious anyway. These could probably be a tad sweeter, but overall they turned out alot better than expected. They have no added fat really, are packed with vegetables and fruit and have minimal sugar….Milo ate them too, and even noticed the carrots, so I guess thats a win!

1 cup shredded zucchini
1/2 cup shredded carrot
1 cup shredded apple
1/2 cup whole wheat flour
1 cup whole wheat pastry flour
1/2 cup all purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
3/4 teaspoon salt
4 1/2 tspn egg replacer powder, mixed with 6 T warm water
1/2 cup brown sugar
1/2 cup almond milk
2 T plain soy yogurt
1/4 cup flax seeds
  1. Preheat oven to 400F.
  2. In a large bowl, mix together flours, baking soda, baking powder, pumpkin pie spice and salt.
  3. In a smaller bowl whisk the egg replacer, sugar, almond milk, and yogurt, then fold in the zucchini, apple and carrot.
  4. Add the wet mixture to the dry.
  5. Add the flax seeds mixture together till combined. Don’t overmix.
  6. Divide the mixture evenly in a 12 count muffin tin.
  7. Bake for 12-14 minutes, or until toothpick comes out clean.
  8. Cool and enjoy.
  9. To freeze, place each muffin in an individual sandwich bag and place in the freezer – an easy grab and go breakfast!

 

195. strawberry yogurt popsicles.

These popsicles are a simple mixture of pureed strawberries, a touch of agave, vanilla soy yogurt and some crushed vanilla oreos.

194. new packaging.

Nothing too exciting today – I have a busy wedding season ahead of me, and I finally got around to putting together a more branded way to package client’s digital photos using washi tape and bakers twine. Can you believe this is my first time using washi tape?? I kind of love it. My photo blog is here.

193. chewbacca.

A chewbacca embroidery to go with the wicket one I made a while back. These were both inspired by this post, which are way cuter…I might take another stab at this, not sure I love how it turned out, and I know a toddler who is going to be convinced this needs to be hung next to wicket when his room is ready!

 

192. bird mobile.

I’m really excited about this project!
I saw this on pinterest and followed the link and it looked like it was super easy to make! I started digging through my fabric scraps and instantly sewed the little birds. The directions call for sewing by hand, but I just used my machine and went slow around the curves. They turned out great! (the pattern for the birds can be downloaded from that link.)

I had to make a quick stop to home depot for the screw eyelets, which ended up costing $1.18. I took a stroll around the park to find a branch. I hot glued the birds to the branch. Screwed the eyelets into the branch and hung from the ceiling using fishing wire.

This would have been a great and much longer-lived idea for a mobile for milo’s room when he was a baby. I thought about hanging this in his room, but opted for hanging it above my computer in my office.  This was so fun to make and I’m really happy with it!