Yesterday I was sssoo unnaturally tired. Usually when this happens my body is fighting something so I decided to rest up! I spent the night relaxing and hanging out with the couch and now Im feeling much better! But late to post… I did however rock out to Vegan Thursdays thanks to the lovely and talented Miss Katie ! Awesome idea!! Vegan or not I think incorporating more fruits and veggies into our diets is a great thing! So for last nights meal I decided to make one ginormous amazing salad. There's no real measurements here. I just eyeballed everything. Would have been killer with some lentils too but I was out=)
Roasted Veggie Salad with Tahini dressing and Romaine
Handful of Romaine
Chop your broccoli, eggplant and butternut squash and sauté up in a small pan. Season with garlic, ginger and cinnamon. Meanwhile chop some romaine and toss with cilantro and basil. Place onto plate. Pour roasted veggie onto Romaine mixture.
I took about 1 Tbsp. of tahini and watered it down a bit with some water and lemon juice.
Pour dressing all over salad and top with lots of cracked black pepper and enjoy!
I gotta say I loved the warm veggies over the crispness of the romaine and fresh herbs. The dressing just seemed to marry everything together a bit more. Delish and super fast! This whole salad made a HUGE plate, filled me up and was less than 200 calories to boot! (Dont worry there was plenty of squash and almond butter action happenin later on)
Today, since Im feeling mucho better I decided to make this tasty amazing vegan breakfast cake. This recipe takes 5 minutes to prepare and is awesome. I grew up eating this and always look forward to it. Its still a favorite even after many years. The recipe has been passed down in our family for generations. My mom took the original recipe and veganized it. It can be found here:
But in case you dont have the book Im going to post the recipe anyways!
Vegan Crumb Cake:
1 1/2 c. granulated sugar
2 c. flour
1/2 c. vegetable shortening (preferably non-hydrogenated like Spectrum)
2 tsp. baking powder
1 tsp vanilla
1 tsp. Ener-G egg replacer
1/4 c. water
3/4 c. vanilla soy milk
-Preheat oven to 350 coat an 8x8-inch square baking pan with non stick cooking spray
-In bowl, combine sugar, flour and baking powder. Cut shortening into flour mixture with 2 knives until shortening is smaller than pea sized. Remove 1 c. of dry ingredients and set aside.
-In measuring cup mix egg replacer with 1/4 c. water and stir. Add vanilla. Fill the cup the rest of the way with the soymilk. (Should be about 3/4 c) Add liquid to dry ingredients and stir to combine.
-Pour batter into prepared pan and sprinkle with reserved dry ingredients. Bake for 45 minutes or until tooth pick insertered into center comes out clean.
-Allow to cool before serving
Variations: This is amazing with all kinds of fresh fruit topped or added into to the batter.
Enjoy!!! This is my quick go to cake too when people are over. Turns out great everytime and is always a winner! The crust is nice and crunchy and the cake is super moist.
Not only did this huge salad and cake make my day but Morgan also passed on this awesome award to me! Thank you ssoo much!!
And now 10 things that make my day!
1) my family, friends and bloggie friends. You all make me smile so much!
2) Coffee…is there anything better than a big cup of fresh coffee?
3) Working out! I love my sweat seshs
4) Red Wine…I am in love with a glass of good quality red wine..ssoo good! (What are some of your favs?)
5) Being outdoors..I LOVE being outside even if its just laying out and reading. I love the feel of the sun on my face
7) My health..Its something I used to take for granted but no more! I really appreciate the ability to be able to do all the things Ive always wanted
8) Massages…There is nothing like a good massage!
9) My sense of humor. Its gotten me through some rough times=)
10) Entertainment…anything from movies to music and everything in between.
Thank you so much Morgan! You rock!!
And now Im off for the night. I hope you all have a wonderful start to your weekend!