Hi everyone! It has been a BUSY week and weekend, and I’m heading back to Oklahoma City first thing in the A.M. to begin Level II at the 105degrees Academy, but I can’t resist doing a good old-fashioned “leftovers” post with all my random food pics from the past week or so.
…and the Vegetarian Tacos, with zucchini, bell pepper, tomato, mushrooms, scrambled egg whites, black beans, wheat tortillas, and salsa, plus rosemary potatoes.
If you’re surprised to hear that Matt ate egg whites, prepare to be even more surprised—I did too. I got the Vegetarian Migas, with zucchini, tomato, onions, bell peppers, sliced jalapeños, crispy tortilla strips, scrambled egg whites, black beans, wheat tortillas, and salsa, plus fried sweet potatoes.
I honestly can’t remember the last time I had a meal where egg played such a large part. I eat a bit of egg here and there (usually in the occasional pad thai or fried rice), but a full serving of scrambled egg, like this, is quite unusual for me. But it’s what I wanted, so it’s what I got. Stuff like this puts the “almost” in “almost vegan” for me, and I’m not at all ashamed of it.
Matt and I both enjoyed our hearty, filling meals.
We stopped at the Lakewood Whole Foods on our way out of Dallas so I could grab some ever-elusive Hail Merry snacks.
I snagged some Chimayo Chile Pecans, Salt & Pepper Sunflower Seeds, Red Bell Pepper Macadamia Nut Dip, and a Meyer Lemon Tart. I was one happy girl.
When we got back to Oklahoma City, we broke into the red pepper dip right away. Bell pepp + macnuts: so simple, yet so awesome.
On Monday, I made the drive back to Kansas City with all my leftover 105degrees food in tow, which I utilized throughout the weekend in such things as this blackberry-raspberry coconut yogurt parfait with crumbled almonds and pecans and a bit of coconut sugar.
Matt has an apparent obsession with a restaurant in Topeka, KS called China Inn that he ate at all the time when he was young. He was crushed to find out they’ve closed, but ecstatic to soon after come across a China Inn Cookbook. Since his former favorite dish was the Almond Chicken, I converted it to Almond Seitan for him. I’m not usually a fan of sweet-and-sour sauce, but even I liked this one—maybe because I made it myself.
I took advantage of being back around my Vitababy by making a few spinach-packed smoothies.
On Wednesday night, Matt and I took the lazy route and got Spin Pizza carryout. Matt ordered the Primavera, with roasted red peppers, spinach, sweet onions, roasted tomatoes, crimini mushrooms, and fresh mozzarella.
I created my own cheeseless pie with whole wheat crust, lots of red sauce, roasted red peppers, artichoke hearts, and kalamata olives.
We attended my family’s Thanksgiving on Thursday, and then drove three hours to Springfield, Missouri on Friday to go to Matt’s family’s T-Day. I took a pan of creamy broccoli-mushroom bake to each dinner as my vegan offering. I also made this raw chocolate torte; I split it in two and brought one half to each gathering.
The crust and the whipped vanilla bean topping are my own recipes, and the filling is from Matthew Kenney’s Everyday Raw.
On Saturday, on our way out of Springfield, we stopped at Mama Jean’s Natural Market.
Another 105degrees graduate had told me about this place, so we went by to pick up lunch and road snacks. Matt got this Mediterranean panini on spelt bread…
…with roasted red pepper hummus, spinach, and cucumber.
Though you can probably guess what my lunch was, I’ll tell you anyway—hummus! Kalamata olive hummus, in fact, along with a package of these crazy Spanish flatbread-cracker-thingies imported from Seville.
I hope your weekend was as wonderful as mine! Next time you hear from me, I’ll be back at 105degrees…see ya then!