fall is around us

Finally Fall is here!!  Arizona is even having some odd early cool weather and yes....wait for it....I wore boots to work on Monday!!  LOL!  It's really only cool in the morning and evening, but heck I just turn the AC way down at work and it's all good.

So, now the house is decorated - Prada has a pretty fall collar - I've started buying a few Fall clothing items - Making yummy Black Bean with Sweet Potato Soup....heaven!!

I even think I am finally over my cold and trying to get back into the swing of things.  Do you find that one thing can throw you off the healthy track?  Some times I really think my life is a roller coaster ride when it comes to being healthy and staying healthy.  Eating fresh and healthy...on top of the roller coaster hill...death of dog, bad cold, traveling, etc...roller coaster ride down that hill...quickly.  It's the climb back up that is the hard part.  Feels almost like I am pushing that roller coaster back up the hill, slipping at times and falling back down, pushing again, then back down.  Sure you get the picture. 

vegan taco lasagna & a greyt update

I still have not been feeling 100%, but trying to keep going.  I had the option to go out last night, but I have been really wanting to make vegan taco lasagna for dinner and boy am I glad that I did!!  OMG, another two thumbs up recipe.  You really could add more veggies and mix up the bean options to your choice.  The recipe originally called for just black beans, but the pinto beans worked out great!  The husband - again - said it was one of my best!  And all this time people thought us vegan's only ate salad!!  Surprise!! Vegan Taco Lasagna Adapted From: VegNews Serves 8

Ingredients: For the filling: 2 teaspoons vegetable broth 12 ounces button mushrooms, stemmed and quartered 1 onion, diced  1 clove garlic, minced ½ teaspoon salt Freshly ground black pepper

vegan sloppy joes & coleslaw

Sorry I have been missing in action this week, but boy what a week it has been.  Thinking I might have a sinus infection (I will find out more hopefully this evening), work has been non-stop CRAZYVILLE and we hung out with some friends earlier this week.  I am really in need of some weekend!  I had planned on making vegan sloppy joes & coleslaw ALL week long but only finally had the opportunity Thursday night.  My husband again gave this one TWO thumbs UP!!  It was delish!!

Adapted From: Vegedout

Vegan Sloppy Joes & Coleslaw

 

 Vegan Sloppy Joes

• 1 package Crumbled Seitan
• 1 Onion, diced
• 1 Red (or Green) Pepper, diced
• 2 tablespoons Vegetable Broth
• 2 Cloves Minced Garlic
• 1 six oz. can Tomato Paste
• 1 cup Water
• 1 teaspoon Molasses
• 1 tablespoon Apple Cider Vinegar
• 1 teaspoon vegan Worcestershire Sauce
• 1 tablespoon Bragg’s liquid Aminos (or soy sauce)
• 1 teaspoon Dijon Mustard
• 1 tablespoon Sriracha or other hot sauce
• 3 tablespoons of BBQ or Koran BBQ Sauce
• salt and pepper to taste

Method: Heat Vegetable broth in large skillet and sauté the onion and bell pepper for about 5 minutes over medium heat. Add remaining ingredients and reduce heat to a simmer. Let simmer for about 10 minutes or until sauce begins to thicken. Serve on whole wheat buns with coleslaw.

Vegan Coleslaw

• 1 bag Coleslaw Mix
• 1/4 to 1/2 cup cashew cream (from 1 cup raw cashews blended with 1 cup water, soak cashews for a few hours before blending if you don’t have a power blender, save excess cashew cream for another use.)
• 2 tablespoons  Apple Cider Vinegar
• 1 tablespoon Raw Agave
• salt and pepper to taste

Method: Toss all ingredients in a large bowl and chill until ready to serve.

I really have no idea where I am this week.  It has felt like the longest week of my life, yet last weekend seems like just yesterday! LOL!

Last weekend I broke out the fall decorations and started decorating!!  OMG I adore fall.  It may be 100+ degrees outside, but inside I am celebrating.

Hey, did you know that soy pumpkin spice lattes from Starbucks are NOT vegan?!?   Nooooo......there is dairy product in the syrup they use.  That did kill some of my Fall spirit, but there is the Chi Tea Latte I guess.

Getting Prada in the Fall mood too - ordered a cute new collar and clip on flower that is adorable!!  I love Dogs by the Bay on Etsy.  I'll leave you with a couple of photos and then hopefully back next week feeling much better!

New collar

Flower that clips onto the collar

Prada napping - I love this Greyhound!

vegan sweet potato crackers with a side of hummus

Yesterday when I got home from work I was craving my spicy hot chipotle hummus I had made, yet....I was out of chips or crackers to enjoy with it.  Carrots?  Yes, I could have had a few of those but I wanted crackers!!  The pantry was getting  little thin and I was out of Chick Peas to make my normal go-to crackers.  What's a girl to do?  Hummm....search the internet!!  I found a recipe using a potato, however there was not a regular potato to be found.  WAIT, one sad little sweet potato called out, "Use me!" and that is exactly what this redhead did!

 

Vegan Sweet Potato Crackers

some like it hot! spicy mexican red chili

Before my vegan days I loved making Red Chili!!   My husband would beg for me to make it on weekends, and it was that great dish you could throw together in the morning and eat later that evening. I haven't missed the "meat" in the dish - just that yummy spicy flavor.

I thought it was time to make a vegan version of it and DANG it turned out great!!  My husband gave it two thumbs up and said best ever (love that man!). You can make this as spicy as you want or more on the mild side.  The chipotle peppers add a lot of punch and less is always more.  The Red Chili Sauce can be bought in Mild/Medium/Hot, we normally like Medium, so buy at the temperature you like.  The chili can also be thickened up as needed using masa flour and water (mix together and then mix into chili).

Sorry, for the poor photo but we were so hungry that I totally forgot to take a photo before I started eating!!  LOL!

Spicy Mexican Red Chili

Ingredients
2 packs of Tempeh, diced
1 Large Onion, diced
2 Chipotle Peppers, diced
1 Large Can Red Chili Sauce (Enchilada sauce)
1 Can Green Chilies, diced
1 T. Cumin
1 T. Garlic Powder