Brrr…..

Well the weather around here has taken a turn for the worse.  By our standards, anyway.  Sunday and Monday it was a lovely 80F.  The kids were playing outdoors in shorts and running around.  Tuesday came and the winter storm hit.  The temperature has not gone above 30F.  And we are expecting snow today and tomorrow.  If it is going to be this cold, then I hope for snow.  Come on snow.

As usual, I have been cooking.  The meals pictured are in no particular order.  But they were tasty.  🙂

Last night I made a Cuban Black Bean Soup with a side of chimichurri tofu and roasted butternut squash.  It was so tasty and perfect for this cold weather.  This meal is due to a friend mentioning she was making this soup, and tofu, and roasted sweet potatoes.  It sounded so good, I had to recreate it for my family.  I am glad I did.  The soup recipe I came up with made a ton. I think that is always nice.  Especially since we have a deep freeze.

This past Saturday was Vegan Pizza Day.  We made a carrot, broccoli, spinach, and Daiya cheese pizza for the boys. And a roasted eggplant, spinach, and garlic pizza with Daiya cheese for me and Josh.  Vegan pizza is the best.

Sunday evening after a long day of playing outdoors we were all tired.  I wanted to make something quick.  I made us BBQ soycurls, cole slaw, and roasted sweet potato fries.  We had some homemade buns in the deep freeze so we had BBQ sandwiches. Easy and delicious.

Last week I made a lovely meal of roasted butternut squash, wild rice, black beans, and steamed broccoli.  Boogie loves raw broccoli. I will catch him with the refrigerator door open eating broccoli from it.  I love that my boys are so veggie friendly.

The other evening I made our Swiss Chard Dinner Pie recipe. I had a large bunch of swiss chard that we needed to eat.  The boys like the dinner pie.  It is a family favorite.  I served it with a side of roasted cauliflower.  And yes, sometimes we made a silly face on the pie. 

Once a week is soup day.  Last week, I made our Roasted Carrot Coconut Soup.  Very warm and hearty.  I garnished it with fresh cilantro.  I love this soup.  It is one of my favorites.

Last but not least for one of our recent meals, I made two recipes from Vegan Soul Kitchen.  Josh was thumbing through the book and mentioned he wanted something from it.  Bryant Terry is a genius.  We made the Smothered Seitan Medallions in a Mixed Mushroom Gravy, and the Johnny Blaze Cakes.  I served them with a side of collard greens. The seitan dish called for green cabbage, I used purple.  This meal was Southern comfort food.

Well I am off to do some baking and cuddle with my little guys.  Here’s hoping for some snow.  That means Josh will get to come home early and possibly no work tomorrow. Hope everyone is safe and warm.

peas and love….

Krys and the boys

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