I've noticed that Vegan MoFo is bringing out the storyteller in some bloggers, as they are sharing more about themselves. I enjoy reading these posts and getting to know you all a bit better! I hope to share a little more about myself as well. In real life I'm quite shy so I guess it follows that, on my blog, I'd rather talk about the food or my kids, than me!
One thing I've talked about a little bit already is what a crazy year it has been for me and my family. We had been living in Austin, TX, and I had just found out I was pregnant with Olivia...when Tony unexpectedly lost his job. I was employed as a librarian, but it wasn't enough to make payments on our home, and Tony was unable to find a job locally. With a new baby on the way, we didn't have a lot of options, other than sell our home and move wherever he could find work. That is how we ended up here in the Hudson Valley.
We've been here nearly a year now, and I still miss Texas a lot. I don't like it here. I don't want to offend any New Yorkers who may be reading. But it's my blog so...sorry! I've given it a chance. New York City is fun to visit from time to time, but this area is just not for me. Have you ever had that experience, moving somewhere new and it wasn't a good fit?
Hopefully I'll move again soon, and in the meantime, I try to stay positive. The past year has taught me about appreciating what you have...whether that's your health, your kids, the city you live in, friends, or the food you get to eat. If I'd stayed in Texas and not experienced this upheaval, I might not have taken the time to consider what's really important.
And now, a little tribute to Austin, where a vegan breakfast is easy to come by. Here, I've had to learn to make my own. And that's something to appreciate.
Roast potatoes, fry up some seitan sausage, and scramble tofu...roll it up in a tortilla and douse with salsa...the hotter the better!
Tony can't find a jarred salsa hot enough to suit his palate up here, so he had to invent his own. It's good!
1 28-oz. can whole peeled tomatoes, with their juice
1/2 white onion, roughly chopped
3 jalapenos, roughly chopped (or more)
2 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. black pepper
5 drops stevia (optional)
Place half the tomatoes in your food processor along with the rest of the ingredients. Pulse 10 times. Add remaining tomatoes, pulse 10 more times. This insures that the onion and jalapeno get minced finely while you still get some bigger chunks of tomato. Finally stir in 5 drops of stevia. This is optional, but Tony feels that it makes canned tomatoes taste a little sweeter and therefore more fresh.