I’m roasted

What I love about being a vegan is that all of my meals consist of vegetables. An enormous amount of vegetables, in fact. And you know what? I am 100% content with this!

You are going to laugh at me… I totally forgot what I ate for breakfast. I didn’t even take a picture to document! I was in a hurry to take Lilly to the groomers and in the shuffle of getting everyone loaded into the car it totally slipped my mind. But I am please to announce that we have a clean, super yummy smelling dog in the house now. It had been way to long since we took her to the groomers.


Lunch was my infamous pizza sandwich.


What’s a pizza sandwich, you may ask? It’s a delicious combination of my basil cheese spread, yellow onion, red bell pepper, sundried tomatoes, fresh basil leaves and avocado.


And a side of marinara for dipping.


I made yet another batch of Cashew Herb Spread. This spread is so versatile and complex tasting, yet so simple to make.


J and I hit Costco after his nap and picked up a few things… like Pita chips and salsa. This is a warning: pita chips will be featured a lot for next week! 😉

For some reason I felt that today was kind of a carby day so I wanted to fill up on simple vegetables. I roasted some organic carrots and a half of a sweet potato.


I drizzled each with some EVOO, then the carrots were seasoned with salt, pepper and basil. The sweet potato was coated with cinnamon. Mmmmm… then some ketchup / Sriracha dipping sauce for the potatoes.

I created a salad that used up some leftover vegetables and beans that have been in the fridge too long. I served them their evection notice.


Romaine lettuce, roasted beets, yellow pepper, red onion, fresh basil, white beans, salt, pepper, EVOO and freshly roasted sunflower and soy nuts.



Have a yummy weekend all!


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