Fall is in the Air

I haven't posted anything in awhile, mainly due to my work schedule, which has included some travel. I have also been absent due to experimenting with many new recipes. One that was a big success was Meatless Loaf with Vegan Mushroom Gravy. Even our picky 4 year old loved it, which is saying something! It was delicious, and hearty, which I love as the weather starts changing and getting cooler. I have been inspired by the garden, the weather, and the fact that my husband has a sudden interest in eating more vegan. His birthday was last weekend, and I think that might be the driving force here. In any case, he likes how he feels when he eats this way, and it inspires me to look for new and creative dishes.

For most of August and September, I was desperate to find ways to use all of the okra I grew, so I was really on the lookout for okra recipes. One that we enjoyed was a vegan gumbo. You can find the recipe here: http://holycowvegan.net/2014/01/fat-free-vegan-gumbo.html.

I also recently purchased a Cuisinart 14 Cup Food Processor (http://www.amazon.com/dp/B0000645TW/ref=cm_sw_r_fa_asp_d11xJ.C42S1PH?fb_ref=Default). Let me just say, yes, one can love an appliance! My daughter got me a tofu press for my birthday (9/4)  and that has been a lot of fun. It is true that when it comes to tofu, the tofu press makes ALL the difference. I have been completely enamored by tofu, once again, as my little vegan boy, who is super picky, likes various tofu dishes. Which makes me extremely happy as organic tofu has a lot of protein.

Cool new tofu press doing it's thang!

It's getting serious!

The rest of the weeks menu includes quinoa pasta with vegan creamy red pepper sauce with fresh basil, vegan, gluten free lasagna (made with thinly sliced zucchini!), and soup (of course!).

Other news- I have decided to do the full marathon here in Dallas in December! I have done half marathons, but never a full. I am pretty excited, but also nervous. I am doing my long runs early on Saturday mornings. So far, the farthest I have run is 13.5 miles. Next Saturday will change all of that, though, and mark my longest run yet- at 16 miles. Nutrition is more important now than ever! I will keep you posted...

Bon Appetit!

Vegan Gumbo in the process. It was delicious!

Chickpea Tacos

This week, on Taco Tuesday, I  made "chickpea taco meat" for my tacos. This stuff is great! It is super easy, inexpensive, quick, healthy, and delicious. It really doesn't get much better than that! I was inspired by Amy, or Amy's New Nostalgia, and then made some changes. Here is a link to her original recipe, which is worth checking out: http://www.amynewnostalgia.com/garbanzo-bean-taco-meat/ I really link this recipe, as I am usually making two types of tacos, one vegan and one not, this one doesn't add much work, but is super good.

Here is my version:

Ingredients:

1. 15 oz can garbanzo beans, drained & rinsed
2. 1 tbsp soy sauce
3. 2 tsp lemon or lime juice
4. 2-3 tbsp of taco seasoning (I use this one: http://bethshappyjoyfulfoodfulblog.blogspot.com/2015/08/homemade-taco-seasoning.html
5. 1/3 cup water
6. 1/4 cup salsa

Directions:

1. Preheat oven to 400.  Toss soy sauce, lemon/lime juice, and seasonings.  Add beans and toss until coated.  Place on a tray.  Bake 25 minutes until crunchy.
2. Put beans, water, and salsa in high powered blender, and blend to the consistency of taco meat
3. Assemble tacos with your favorite garnishments and enjoy!