You Say It’s Your Birthday

28 years ago, I took my very first breath. Obviously lots has happened since then, both for the good and for the bad. Since I woke up, I’ve been thinking about how we’re living our lives now as opposed to just a short year ago. I’m happy to be taking steps in a positive direction where our health is concerned. Not only is it a privilege to grow old, but it’s a pleasure as well.

Just thinking about all of the things I’ve learned in the past year blows my mind. I’m proud to say that Literate Zombie and I have finally started living instead of putting our lives on hold until we get to the next town. We’re playing music and creating and learning and performing.

For those who know me personally, you know life has not been that kind to me. But, I’ve made the decision to do my best to move forward and look to the future and the possibilities as opposed to focusing on the negative. We’re all in this together but at the same time, we all have our own paths and our own journeys. I’m doing my best to travel mine with an open heart and clear head, keeping my eyes open along the way.

I wish you all happy journeys of your own.

Much Love,

Fruit Killer


It’s Been a Little While…

Good morning to you all, out there in the world of hustle and bustle. At least that’s the world we’ve been in lately! I do have pics and a few reviews of some new products we’ve tried the last couple of weeks, but they will have to wait. This is just a quick pop-in before getting to work on a few Etsy orders.

We’ve been up to exactly what I wrote we would be in the last post: working and playing music. Nothing too fancy has gone on in the kitchen. We made a spicy spaghetti one night with noodles made out of organic corn and organic quinoa flours. I believe we’ve also had potatoes done about four different ways. Rustic and hearty dishes have been on the menu due to the crisp cool weather and afford-ability.

There have been talks of doing another raw vegan food cleanse after the new year to give our bodies a break from all of these heavy foods we’ve been consuming. I know I’m on board with it for sure. Literate Zombie could be a different story, however. It will be good to just detox a little after the crazy rush of the holiday season.

I’ll be back with those reviews hopefully a little later today. I also want to talk about Smart Meters and the saga going on here at our house too, so look out for that as well.

Much Love,

Fruit Killer


Black Eyed Peas Aren’t Meant For Burgers

What an amazing party it was the other night! Since then, I’ve been so busy with projects I haven’t made it back here until now. I’ve been doing some editing, knitting, crocheting, decorating and filling orders for my Etsy shop. But I’m here now to tell you all about our little burger mishap.

Literate Zombie and I successfully made black bean burgers during MoFo. You remember, right? The dinner with the homemade Chipotle ketchup and jalapeño buns? Anyhow, we tried to recreate the same meal only subbing in black eyed peas for the black beans and Yucca for the sweet potato fries.

Second go-round…not so good. The black eyed peas gave it an excellent flavor but the texture and consistency was extremely different from the black beans. They just didn’t hold together well at all. The Yucca fries were not quite done, making bits of them non-edible. We boiled and then baked them as suggested by the recipe, but it turned out to be a case of the close-but-no-cigar variety.

Yucca Fries with Homemade Chipotle Ketchup

We didn’t finish the burgers that night so I suggested throwing the leftovers into the cast iron skillet with some Earth Balance, almost like a grilled cheeze sandwich. It was much better this way!

We’re kind of on hiatus for now as it’s the busy season for Zombie Hand Productions and our ukulele band is currently writing/recording. But, I’ll be back here and there with pics and stories and attempts at greatness in the kitchen!


Sometimes, You Just Gotta Party

Tonight, the household is having a fundraiser/veg potluck/party/birthday party. Supposedly there will be a vegan chef attending and said chef will be whipping up some delectable delights to accompany the potluck dishes brought by guests. There is also a keg of San Diego’s finest homebrew and three Brazilian bands will be playing up a storm.

I know there hasn’t been pictures of food or details on what we’ve been eating or any articles about the human body and how the food we eat affects it, but there will be soon. Party planning takes some time and effort to pull together :)

So I’d thank you all who have been stopping by to read our blog even after Vegan MoFo ended. I’ve been getting in the mood to bake so look for recipes, reviews and pictures of the culinary master-or-disasterpieces I manage to make come out of the oven. Literate Zombie will be be continuing his articles on basic pantry items he likes to have on hand in our vegan kitchen. We will also start filming basic kitchen tutorials as well as play catch up with posting recipes.

So I wish a Happy Saturday to you all and we will be back!


Just Say NO to Botox Apples

Logging into my Facebook this morning, I saw our local food co-op posted a link to an Associated Press article about GMOs. For those of you who don’t know, GMO stands for Genetically Modified Organism. The term can apply to plants, animals or microorganisms and it refers to a genetically altered living organism.

Gene cloning and protein engineering are examples of molecular genetic techniques used by scientists to change the food that we eat. Apparently, a Canadian biotechnology company is gunning for the US to approve a genetically modified apple crop.

According to the AP article, the president of the company is petitioning the US government for approval of apples that don’t brown when sliced. My life isn’t affected by browning apples because I eat them as soon as I cut them. Imagine that!

This really burns my toast. Monetary gain seems to be the biggest motivation behind forking around with the food we all consume. Playing tricks on Mother Nature will never end well and this is a very big reason why we buy organic produce. Just say NO to GMOs.

USDA Asked To Approve Apple That Doesn’t Brown

References:

What Are GMOs – Full Info

Essentials For Cloning & Studying Genes


Hello December & An End-of-MoFo Giveaway

It feels a bit weird to not have a banner to post or dinner plans to write about. Doing something for a month straight starts to pound habits into you! But, all good things must come to an end, as the saying goes. Fortunately, this blog will not cease to exist just because MoFo is over :)

We’re having a party this weekend and I’ve heard tales of a vegan chef coming and cooking in our kitchen. I will investigate this further and possibly take pictures as well. The party is actually a fund raiser set up by our landlord. There’s a full cover charge or half if you bring a vegan or vegetarian potluck dish. I love where we live!

Because it is Wednesday and this shindig is on Saturday, this post will not be long as I have to rearrange our space and do a few things to get the house ready. But I will leave you with this:

Go HERE to enter an end-of-MoFo cookbook giveaway over at lavidaveggie.com

Much Love,

Fruit Killer


Vegan MoFo: Day Thirty

 

Vegan Month of Food: Last Day!

What a fantastic month of vegan cooking, shopping, eating, reviewing, reading, learning and mistake making it has been! I don’t think I’ve eaten better at any point in my life. Not only health-wise but taste-wise too.

Here’s a list of dinners we had from the very first day to now:

Nov 1st: Wizard’s Reply Pasta with Zucchini & Tomato Sauce

Nov 2nd: Seitan Tacos

Nov 3rd: Seitan Pot Roast

Nov 4th: Pinto Bean Tacos

Nov 5th: Aglio e Olio

Nov 6th: Seitan & Beans

Nov 7th: Curry Noodles with Seitan

Nov 8th: Brown Rice & Spaghetti Squash Stirfry

Nov 9th: Vegan Dagwoods

Nov 10th: Green Bean Casserole

Nov 11th: The Who Needs Cheese? Pizza Casserole

Nov 12th: Split Pea & Barley Soup

Nov 13th: Spaghetti with Homemade Marinara & Garlic Bread

Nov 14th: Black Beans & Bananas with Jerk Rice

Nov 15th: Black Beans & Brown Rice Burritos

Nov 16th: Bell Pepper-Zucchini-Onion-Garlic Noodles in Tahini Sauce

Nov 17th: Not Plain Ol’ Salad with Garlic Bread

Nov 18th: Brinner

Nov 19th: Black Bean Sliders on Jalapeño Buns & Sweet Potato Fries with Homemade Chipotle Ketchup & Stone-Ground Mustard Aioli

Nov 20th: Chipotle Chili & Salad

Nov 21st: Chili with Black Bean Bits

Nov 22nd: Broccoli-Zucchini-Onion Brown Rice Stir-Fry

Nov 23rd: Sandwiches*

Nov 24th: Fridge Meal*

Nov 25th: Thanksgiving Meal

Nov 26th: Organic Mushroom Sandwiches

Nov 27th: Soup with Garlic Bread & Apple Strudel

Nov 28th: Stuffin’

Nov 29th: Soup with Red Potatoes & Toast

*These posts were not about dinner but this is what we ate

I did manage to post something every day which I feel is a HUGE accomplishment considering how busy November turned out to be. We started out really strong with keeping track of the budget but as we started a ukulele ensemble and decided to host and cook Thanksgiving dinner for ourselves plus friends, we got sidetracked. We almost had a different meal every night for dinner and we ate very well. All in all, I consider our very first Vegan MoFo a success!

I also discovered some new awesome vegan food blogs like Food Baby thanks to the greatness that is MoFo. And we won a sampler box of Pure Bars as a prize over at Bitt of Raw too!

Come back tonight for our final MoFo meal…

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We just got in from band practice. It’s cold out there! So of course we want something warm and delicious to compensate for the chilly weather. We figure what better way to see MoFo out than to tackle a vegan mac’n’cheese? There is no better way! I’m excited to see how this baby turns out. We’re using organic rice spelt noodles for the “mac” portion and the “cheese” part is a nutch-based sauce. We got the recipe from VegWeb which if you don’t know about it, you really should check it out.

Be back after dinner!

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Okay. It wasn’t bad. But it wasn’t exactly what I was expecting either. Literate Zombie and I both felt like there was too much nutritional yeast. A few spices were missing too. But all in all, we have bellies full of not-so-bad vegan mac’n’cheeze. And chips and ranch[ish] dressing and seared slices of firm tofu.

Not-So-Bad Mac'n'Cheeze

And with that, I close our little piece for Vegan MoFo IV. We are completely satisfied with our MoFo experience and will be back again next year with maybe a more interesting theme that we totally stick to :)

Much Love,

Fruit Killer


Vegan MoFo: Day Twenty-Nine

Vegan Month of Food: Day Twenty-Nine

Morning MoFoes! Ever since Thanksgiving, we’ve been eating these really rustic and hearty dishes dripping in comfort. Personally I love it. I adore cold weather requiring clothing with the word ‘lounge’ in its description, snuggling under blankets and eating meals that you have to ladle out of a big silver stock pot.

Tonight’s dinner will be something with potatoes in it. Specifically the two spuds I picked up last night at the co-op. I want to say that I have some celery left, but I faintly remember seeing Literate Zombie eating a stalk or two with the ranch[ish] dressing he made on Thanksgiving.

Anyhow, something will be made and will also be delicious. After seven years of being together, I completely and willing lay the fate of my taste buds in my husband’s hands. On nights when we’re clearing out the fridge, I like not knowing what he’s going to make. It really is a pleasure to watch him plan these meals with really less-than stellar separate components and turning them into delectable dinners.

The details and pictures will be relinquished once I have them…which is after we cook dinner and eat…later tonight.

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One word: FAIL.

I’m not talking about dinner but the pictures of dinner I failed to take. What can I say? I was rocking some Fishbone on the good ol’ iPod and in the cooking groove. And then Literate Zombie came home early from work and surprised me with a hug from behind. I thought it was someone else since it was only 10:30, so the shock from that plus being in the zone put pictures at the back of my mind.

It wasn’t anything fancy. I just bulked up the soup from the other night with the two red potatoes, the rest of the organic mushroom broth, sage, thyme and fresh cracked pepper. I cooked everything but the leftovers over a high flame in our stock pot. I’m thinking about writing a song about that pot I love it so much.

Anyhow, we threw a hunk of toasted bread in the bottom of our bowls, ladled up some vegan goodness and went to town. Because I have no food porn for you tonight, I offer up some cuteness instead. Enjoy…

Greta of Mountain Farm


Vegan MoFo: Day Twenty-Eight

 

Vegan Month of Food: Day Twenty-Eight

MoFo is definitely winding down as the end of the month is approaching rapidly. I think Thanksgiving really took it out of us! Literate Zombie managed to pull a magic trick in the kitchen last night making that soup and garlic bread while I recreated the apple strudel we had on Thursday, on a smaller scale of course.

Tonight, I’m in charge of dinner. I’m heading out to the co-op to pick up groceries. All he requested was squash, mushrooms, greens and noodles so we’ll see what I come up with.

I’ll also post today’s banner and pics from last night when I get back.

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I had to call an audible and went with my idea to recreate the vegan stovetop stuffing we made on Thanksgiving. I think I’m just going to keep making things from T-day because it was all soooo good! So I picked up a big carrot, celery, mushrooms, sprouted bread and the rest of the ingredients we already have.

One thing I’ve learned about myself this month is that I like mono-meals. We made an entire green bean casserole and that’s all we had for dinner. The same with the stuffing tonight. Basically I like big amounts of comfort food :) So, maybe I didn’t learn anything new about myself after all. But this fact alone is worth writing about, especially with the low temperatures warranting loads of warm yummy goodness.

So that’s what we’re eating for dinner and I’ll post pics and the recipe later!

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This is the same stuffing we made for Thanksgiving and it was so worth making it again 3 nights later. This time, I was in charge of prepping the veggies and getting them all soft by sautéing them in olive oil. I toasted up some whole wheat sprouted bread and cubed it all to add in later. Literate Zombie got home and took a shower, then took over the kitchen.

Stuffin'

I definitely had seconds tonight!

VEGAN STOVETOP STUFFING RECIPE

I believe tomorrow we will be having something with the two red potatoes I picked up at the co-op. A hash, perhaps? Maybe steak fries? Potato pancakes? I don’t know what it’s going to be but I am a spuds kind of gal so I’m all about a potato dish.

 

Read. Comment. Spread the MoFo.

Much Love,

Fruit Killer

Happy MoFo’ing!



Vegan MoFo: Day Twenty-Seven

 

Vegan Month of Food: Day Twenty-Seven

Late afternoon, MoFoes! Obviously things went off-course with our budget theme when we decided to fund Thanksgiving dinner completely by ourselves. I will say that we feel good about the portion of this month we stuck to it, however. It’s been nice to cook and eat at home, getting away from spending excess amounts of money for the food we eat. It’s really showed us that we can stick to a budget while eating a variety of quality food we have control over.

Tonight’s dinner is either soup or the salad we talked about having last night. I plan on recreating the apple strudel I made for T-day, but in a smaller portion since Literate Zombie won’t be having any. His tooth has been bothering him and sugar seems to exacerbate the problem. But garlic bread doesn’t! I will be sure to take pictures of the strudel since no photos were snapped during Thanksgiving.

Come back and check it out later!

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I’m finally here to post pics from last night! It’s been a busy day so far with laundry and the band coming over and a quick step into the co-op just now. So my first priority is coming here to make up for last night with details!

Literate Zombie whipped up a soup using mushroom broth, carrots, green bell pepper, garlic, spices and a big ol’ slab of bread in the bottom of the bowl to make a makeshift “gravy boat”. Add in garlic bread and apple strudel for dessert and I was a very happy girl.

Black olives in soup is delicious!

Apple Strudel!


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