Biscuits and Gravy

 

Biscuits and Gravy has to be one of my favorite foods.  It was the one thing that I was upset about giving up when I became vegan, but I have learned to make it with vegan ingredients.  Any day that starts with biscuits and gravy for breakfast is good.  This really is not very healthy though, so I rarely make it.  Make this on a day when you are planning to do some exercise because it is not low fat.

 

 

 

 

 

 

 

 

 

 

Roasted Okra

I went to the farmer’s market today and there were no veggies, only crafts and fire wood.  I was so bummed!  The kids and I are really going to miss the markets around here.  Luckily I still had some okra from the last visit to go with the Rustic Pasta from The Kind Life book.  I was feeling a little lazy tonight, so I didn’t bread it with cornmeal like I usually do.  I just coated in about 2 tbsp of olive oil and a little salt, then roasted it at 400 for about 15 minutes.  Just as good!

 

Pasta Puttanesca

A few days ago I got the most beautiful bunch of arugula at the farmer’s market.  Tonight I made a vegan version of pasta puttanesca with the arugula.  It is was delicious with the salty capers and the peppery arugula.  You could also make with with spinach if you prefer and switch out the capers for olives.  I also made fresh focaccia bread to go along with the pasta.  It turned out to be a great Italian dinner.  I think my Grandma would approve!

Day in Knoxville

Today we visited beautiful Knoxville, TN.  My husband had to take a test for a job he applied for, so the kids and I explored downtown and said our prayers for the test to go well.  Our plans were to go to the Mellow Mushroom for lunch which is a rare treat for us.  On the way this happened:

Our radiator blew up.  We were hours from home and had to find a dealership that could do the repair.  Eventually we got it all taken care of and made it home tonight.  We also made it to the Mellow Mushroom for veggie pizza thanks to the very nice people at the dealership.  They drove us there and picked us up while the car was being repaired.  The only bad part, besides the enormous unexpected bill, was we didn’t get to see all the sites.   I was very thankful that the car broke down while we were in the city before we were driving home through the middle of no where, so that was a big blessing.

 

 

 

 

 

 

Mini Thanksgiving Dinner

So tonight I tried a couple of the recipes that I was thinking about using for Thanksgiving.  I made the Thanksgiving meatless loaf from Fat Free Vegan Kitchen.  It turned out great, the kids wanted seconds which is always a good sign.  For the sides I made mashed potatoes, gravy, cranberries and apple cider and caramelized onion green beans.

Hello world!

This is my first post on Faith, Hope and Veggies.  I hope to share many vegan recipes here, as well as some of my experiences.  I have been vegan for about 2 years now and have enjoyed it so much.  Being vegan was certainly challenging in the beginning, but now it seems so easy.  I could never go back to how I was eating before.  I feel so much healthier, happier and I know that I am doing the right thing for my family and the planet as well.  I love cooking and baking and I am always thinking about what I am going to make next.  I try to use very little fat and sugar in my recipes, but every once in awhile I splurge.

My family and I have recently moved to small cabin in the beautiful mountains of North Carolina.  Recently, our life has been downsized with due to the economy.  I am now doing all my cooking in a tiny kitchen and with a tiny budget.  I know from experience now that it is possible to eat very healthfully without spending much.  Also, the closest grocery store has very little so I have learned to cook with very basic ingredients that can be found anywhere.  It is an hour drive to the nearest Whole Foods or Earth Fare, so I have to be creative with what I can find.  The farmer’s markets this summer where a God send.  I don’t know what I will do without the markets this winter.

My Faith is very important in my life and I don’t know how I could make it through these difficult times in our lives without it.  It also is part of the reason I am vegan because I believe that all creature deserve our compassion.

So tonight I am making a mini Thanksgiving.  Actually, I am just trying a couple of recipes I may use (it is never to early to start).  I will post pictures of the meal later.