Wednesday, October 7, 2015

Little Gardeners

I am so in love with my kids' school. Some hardworking parents and community members turned the central courtyard into a garden a few years back. This year I am participating in the garden club. Each week some other parents and myself take groups of students out to the garden to learn about where our food comes from and get our hands dirty. The children get to taste the vegetables that they grow themselves, and the rest is sold at a weekly farmer's market. It is a pretty wonderful program. I know very little about gardening, but I am happy to help focus the kids while the more knowledgeable mamas provide instruction. This week we learned about the seasons, and the kids planted seeds for radish, carrots, and other seasonal veggies.

Speaking of seasonal veggies, I picked up some delicata squash. As far as squash rankings, because yes, I am the kind of person who ranks my favorite types of squash, I like it less than acorn or butternut, but more than kabocha. I roasted it along with some broccoli and served it with the Lentil Pumpkin Seed Pie from Plant-Powered Families. I subbed chopped hazelnuts for the pumpkin seeds though, because that's what I had on hand. The pie has a good hearty flavor, almost like a veggie meatloaf. We spooned some lemon tahini sauce over everything.

We received some rainbow Doritos in the mail for making a donation to the It Gets Better Project

People who wear sunglasses indoors fall into three categories: creepy, hung over, and my daughter.

Tuesday, October 6, 2015

Two Kids, Two Approaches to Sports

Soccer season is underway. Jackson is back with his same team from last year. They are a great group of little dudes.

Olivia is playing this year, too! Her team is called the Rainbow Dashers, ha! 

She did amazing in her first game, scoring four goals! While our happy-go-lucky Jackson is just out there to have a good time with his friends, Olivia appears to have quite a competitive streak in her! I am not the least bit competitive, so this is an interesting development and just goes to show that, with children, you never know what you are going to get! 

For dinner I made the Curried Udon Noodle Stir-Fry from Veganomicon. I was too lazy to make seitan, so I subbed tofu.

Monday, October 5, 2015


You guys it's fall! I'm so excited. Sorry to have been away. Tony has been traveling a lot since starting his new job in August, and I do not always have the time to post every day. So here I am, catching up, while I love sitting here with the windows open because it's 65 degrees out!

Veganomicon Roasted Fennel and Hazelnut Salad with Shallot Dressing sounded nice and autumnal, so I whipped that up for dinner on the first day of fall. I could not find chicory at two different stores in Austin, so I used endive because they are in the same family. Along with the salad, I made the V'con Curried Carrot Dip, served with some naan bread.

I love the seasonal drinks. Harmless Harvest has introduced cacao and cinnamon clove flavors of their amazing raw coconut water. It is expensive but it's tastiest brand in my opinion. I also picked up a Rebbl hibiscus mint yerba mate tonic. I was excited because it was the first time I have seen any Rebbl drinks around here. I want to try them all!

Sprouts has and entire wall of pumpkin products. Not kidding! 

I came home with pumpkin loops cereal and pumpkin spice kale chips.

At HEB, I picked up pumpkin spice Mini Wheats, apple cinnamon Special K, pumpkin spice latte M&M's, and pumpkin spice baking chips.

I think we have reached Peak Pumpkin Spice, guys! At HEB I got pumpkin spice and rosemary dish soaps.

I also bought a bunch of Snapea Crisps and Lentil Snaps because they were on sale and Olivia absolutely loves them in her lunchbox.

Finally, not autumnal but pretty tasty none the less, a High Country kombucha, wild root flavor. It contained sarsaparilla, licorice root, star anise, yellowdock root, burdock root, wildcherry bark, and dandelion root. How's that for an interesting ingredient list? It tasted very medicinal and herbal, in a good way!

To welcome in this spooooky time of year, we made some cotton ball ghosts.

oooOOOooo! Happy autumn to you!

Thursday, September 24, 2015

Snack Bar

Tony has a new job down in South Austin, which provides him with a lot of new lunch options. Today he suggested that I meet him for lunch and we would try someplace we hadn't been before. We decided on Snack Bar and it was a great choice. Pretty much everything can be made vegetarian or vegan. So, even though the menu is small at the moment because they are reworking it, we had a lot of options.

We shared the flash fried Brussels to start. The server said that it typically came with aioli, but offered to bring us a Veganaise-sriracha dip instead. Perfect.

Tony had the migas, subbing tofu scramble for the eggs. 

I had the vermicelli bowl with noodles, tofu, all kinds of veggies, and sesame-tamari dresssing. It was light but filling. We will have to go back when they unveil their new menu. They make tasty stuff.

Incredible Hulks gotta practice reading, too.

Wednesday, September 23, 2015

Party Time

A friend of ours had a birthday cookout over the weekend. I made the Mexican Roasted Corn Salad with Avocado from Salad Samurai and everyone loved it. Considering that the hostess and myself were the only vegetarians, I love that I came home with a scraped-clean serving dish.

Party animals love staying up past their bedtime.

Jackson and Olivia were the only children at the party besides the host and hostess' toddler, and I was very proud of their grown up behavior. There were no meltdowns or crazy actions seeking attention. It's nice that they are getting to the age where they can hang out with adults and have fun.

Monday, September 21, 2015


Our kindergartener Olivia is getting her first taste of homework, and she is not a fan. She can be very dramatic about the small amount of homework she is asked to do each day. For example, one day she was asked to write a sentence about what she did over the weekend. This took about 20 minutes and at one point she dramatically threw her arms up, laid her head down and declared that it was taking forrrevvvverrrr.

I made a little Ethiopian feast for dinner, to bolster her spirits and give her the energy she needed to go on. The kids enjoy Ethiopian food because they are allowed to eat it with their fingers. From Teff Love, I made the Ye'misser Wot (red lentils) and the Fasolia Be'Karot (green beans with carrots), along with some injera I had in the freezer from last time I cooked Ethiopian.

Monster waits patiently for injera scraps.

Friday, September 18, 2015

Kung Pow!

With school, homework, and soccer consuming our days, home cooking is not happening every evening. But we don't want to go to a restaurant with a long wait time, either. We got thangs to do. That is why I love Masala Wok. They are always amazingly speedy, and the food is so good.

Spring rolls to start.

Kung pao veggies with tofu, delicious.

So we still have time for video game downtime with friends. Skylanders, ready to battle!