I forgot to post an update last week – but thanks to the blizzard I was able to make some progress that weekend! I also got a ton more of the circles crocheted up as well. I have enough for exactly 14 more rows making this 11×14 squares. Trying to decide if i should make it a little bit wider and increase the width to 12 across….which means I would need to make 14 more circles….decisions, decisions….
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Milo and I didn’t make his valentines this year because he found some star wars ones he HAD to have for his classmates – but we worked on this valentine poster for the house, since he LOVES having decorations. (we are seriously slacking on the valentines decor this year as well…i blame the cold weather).
This was a fun little project that we originally found here.
We used some rogue paint chips I had laying around, and that seemed to work perfectly, and was a great way to upcycle!
Milo had fun figuring out the pattern – it was almost like a big heart puzzle.
You will need:
Cardstock, colored paper, or paint chips
exacto knife or rotary cutter
Large sheet of white paper
Measure the colored paper and cut into squares. Ours were 5 inch squares, because we were working with the paint chips but you can do any size really!
Cut the squares in half, into two triangles.
Layout the heart design on the large sheet of white paper. Using a glue stick, glue each triangle onto the white paper.
We had a blizzard on sunday, which got me in the mood to do some sewing. A few years ago, I picked up these star wars sheets at the thrift store for milos big boy bed, only they are too small. I almost threw them out recently, but decided to keep them, just in case the crafting bug were to hit. I’ve made pants a few times now, out of old sheets, and its pretty easy to do and can be whipped up in no time. This time around, I had a helper. Milo did alot of the pinning, and helped me figure out the seams. He helped me prepare a bobbin, and I even let him do some sewing towards the end of the project. Good teamwork!
He loves his new pants!!
I have a pattern I use from a book, which looks like its out of print, but its very similar to this tutorial here.
I use my pattern, but then use a pair of existing pajama pants to adjust to make the size work to be a little bigger, since I have a growing boy!
So I told you about the Spinach and Artichoke dip I made for New Years Eve, right? Well I couldnt get enough of it, so when I found this recipe to make spinach and artichoke pasta I knew I needed to give a try.
This pasta was one of the best vegan cheesey pastas I have ever made! It’s so creamy and full of flavor. I changed it up a bit, based on my fake cheesey preferences and It was definitely a winner!
bag of baby spinach
3-4 cloves of minced garlic
1 can artichokes, drained1 T earth balance
1.5 T flour
1.5 cups unsweetened plain almond milk
1/4 tspn chili powder
2 T Nutritional yeast
1 tspn onion powder
salt and pepper to taste
1/2 bag Daiya, mozzarella
1 package pasta noodles, I used Campanelle pasta, as recomended in the recipe above
red pepper flakes (optional, but the little bit of heat was really nice)
Panko bread crumbs
- Saute the baby spinach with the garlic and artichoke hearts over medium heat until it’s wilted, 1-2 minutes. Set aside.
- Add earth balance to pan and allow to melt, then stir in the flour. Stir until it’s combined and very thick (this is your roux). Pour in the almond milk and stir until mostly smooth and heated through, then add in the cheese, salt and pepper, nutritonal yeast, onion and chili powder. If it gets too thick, add a little more milk.
- Fold in the cooked pasta, artichokes, spinach and crushed red pepper flakes, stirring gently. When ready to serve, add the panko crumbs to individual servings, along with more pepper flakes if you want it SPICY!
Tofu scramble is a staple. And theres a million ways to make it. My friends hosted a brunch a few weeks ago, and I brought this and it was a hit – my meat-eating friends didn’t even care that they were eating tofu. So I made this again on Christmas morning. As far as produce goes, its so verstatile – you can add what you have on hand or customize to your liking. My go-to is carrots, garlic and spinach. Red bell peppers are great in there – and I bet some black beans would be delicious too!
Oil or cooking spray for frying:
Veggies of your choice: red onion, shaved carrots, spinach or kale, red bell pepper
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp cumin powder
1/4 tsp chili powder
Make sure your tofu is pressed, and the water is drained out. Set aside.
Prep veggies and get your pan/skillet ready. Add the oil/spry and saute veggies – starting with onions and red bell pepper first (save shaved carrots and spinach for more towards the end). Add some salt and pepper to flavor
Mix your seasonings with a few teaspoons of water and add to the tofu and veggies. Let it cook for a minute or so and then add the lighter veggies like the carrots and the spinach or kale. Cook for a few more minutes, then serve with some crusty toast and breakfast potatoes.
Ive confessed before I have a mad love affair with brussel sprouts. And I’ve seen them on pizza. So i gave it a try, after finding THIS siracha and roasted garlic bbq sauce at trader joes. (this sauce also works great for making baked tofu, but thats another story.
First of all, this is my go to pizza crust. Serioulsy. We used to buy whole foods pizza crust all the time, but at $3 a crust, we realized that this is so much cost-efficient, and its so so great and practically foolproof, especially if you have a stand mixer. This recipe comes from the joy of cooking and its all over the internet.
1 1/3 cups warm (105 to 110 degree F) water
3 1/2 cups all-purpose flour
1 Tbsp Olive oil
1 Tbsp salt
1 Tbsp sugar
A few weeks into the year and I’ve been making some progress on the granny square blanket. Here’s to keeping the momentum going!
Milo loves following patterns, puzzles, and building legos. So perler beads are a great activity for him! After seeing how much he enjoyed a few of the $1 kits from Micheals, I bought him a giant tub of them. So we have been busy looking at what people have created with them and then getting inspired to make our own creations. Milo has recently been playing minecraft, so we thought these little characters would translate well into the beads. He loved how these turned out – I especially love the sword. He took these to school the next day to show his friends, so that declares these an absolute success! HA!
I made this dip for new years eve and it was so so delicious. I think I ate half the dip myself! Its creamy and garlicky – this is definitely going to be my go-to party food! We served it warm with crusty bread, and with some pita chips. If you have a vitamix, it comes together very quickly too!
I found the recipe here, but modified it a bit to my liking.
- 1 can artichoke hearts, thoroughly drained and roughly chopped
- 2 c. fresh spinach, loosely packed and measured first and then thinly sliced
- 1/4 white onion, thinly sliced
- 2 cloves garlic, minced
- Freshly ground black pepper and (optional) chili flakes
- 1/4 c. raw cashews, soaked (see notes)
- 1 c. plain, unsweetened nondairy milk ( I added about a half cup more towards the end)
- 1 tsp. apple cider vinegar
- 2 tb. + 1/2 tsp. corn starch
- 3/4 tsp. salt
- 1/2 tspn garlic powder
- 3-4 tbsp nutritonal yeast
- 1 cup daiya mozzerella
- 1 tsp. smoked paprika
- Toss together the artichoke hearts, spinach, white onion, garlic, black pepper, and chili flakes (if using), and put into an 8×8 pan.
- Combine all ingredients in a vitamix or food processor (if not using a vitamix, make sure to soak your cashews!) until smooth.
- Pour the mixture into a saucepan and turn the heat to medium. Stir every few seconds, making sure to scrape around the bottom of the saucepan to keep from sticking. Stir until this thickens, Once it thickens, I added about a half cup more of soymilk, and a cup or so of shredded daiya. Reduce the heat to medium-low and cook for another 2 minutes, then remove from the heat.
- Pour this cheese over your dip that is in the pan and mix together.
- Preheat the oven to 350 degrees. Bake for about 20 minutes, or until hot all the way through and the top is slightly crusty and browned.