Hello all. Some of you who know me on Facebook or in person may be aware that I've been focusing a lot on animal rights issues, baking vegan treats, and talking about a vegan diet in general. I have decided that I am transitioning to a vegan diet and lifestyle mainly for animal rights reasons but also for health and world sustainability/green reasons. For me, it feels like the right thing to do!
Monday, April 12, 2010
Monday, March 29, 2010
This sounds really strange but one day when I was making my delicious chicken noodle soup I realized that I needed to go buy chicken so I did everything I had to do with the soup except add the chicken. It tasted so good without it that I thought, "I could make this without the chicken and it would still be great." So, that is just what I did this time.
Tuesday, March 16, 2010
Monday, March 15, 2010
Sunday, March 14, 2010
Got some cuppies from Vanilla Bakeshop: passion fruit, chocolate peanut butter, and chocolate raspberry. Also got from BabyCakes: Banana, Red Velvet, and Chocolate. YUM!
Tuesday, March 9, 2010
With the eleven items in our first box of produce, I can already tell we'll have more than enough fabulous fresh fruits and veggies each week to keep us healthy and happy! It's also exciting to have a bunch of things that I might not normally put together so I consider it a challenge to work with some new combinations. I feel like I am cooking in an episode of Chopped.
First, nothing beats fresh fruit for breakfast to get the day started right. I often find that folks who might not grab fruit from the kitchen have no problems grabbing fruit that's nicely chopped and placed in front of them, such as these delicious apples and strawberries:
I LOVE the smell of fresh Rosemary, so I put it out on the coffee table as an air freshener.
I happened to have some organic chicken breast in the house, and since I love chicken with rosemary, inspiration struck! I decided I would make a roasted vegetable pasta primavera with chicken and rosemary.
I started by marinating the chicken in rosemary, sliced spring onions, white wine, and a little olive oil for a few hours.
Then, I sauteed the chicken up. The onions and rosemary became nice and tender with a little char. Yum.
I sliced up carrots, broccoli (stems and all), more scallions, and more rosemary. I tossed these veggies in a little oil and then put them in the oven at 375 for about 45 minutes until they were soft and toasty. This picture shows the veggies raw.
In the mean time I cut up the chicken and cooked some organic whole wheat penne. When the veggies were done, I tossed everything together with some olive oil and salt and made sure it was all heated through. Then I topped it with Pecorino Romano cheese. We had this for dinner with a delicious salad of butter lettuce, radishes, and avocados.