Gingered cantaloupe soup

1 cantaloupe

1 1/3 cups almond mild

1 teaspoonground ginger

place cantaloupe in food processor and process until you are happy with consistency....

add almond milk and ginger, mix with spoon....chill.....

yummy

the little guy turned 2

It is so hard to believe that he is now 2!!!  Being a grandma is so wonderful....it would be even better if I could see more of him!

what is a vegan to do????

any help from seasoned vegans would be appreciated.  I am on a clear liquid diet today in preparation for a colonoscopy.  I am soooo hungry!!!!  I am getting what my family calls hangry!  Hungry and angry!  LOL

I have had a gallons of water...well not gallons but close...and I tried to have vegetable broth but it really was not clear....my big problem is I need something to take the shakes I get when I NEED PROTEIN!!! I am glad that in a few hours, I will be heading to sleep....but it has me wondering what to do in the future if I ever need to be on a clear diet again.

Oh yummy!!!

I bought a new cookbook

quick an d easy Vegan comfort food

my first recipe to try was

TUNA CASSEROLE


TUNA: 1 1/2 cups cooked garbanzo beans
2 teaspoms dulse flakes
1/2 cup water

CASSEROLE
1/4 cup nonhydreogenated margerine
1/2 cup diced white onion
1/4 cup unbleached all-purpose flour
3 1/2 cups of oat or soy milk ( I used soy)
1/12 teaspoon sea salt
1/4 teaspoon pepper
11/2 cups frozen peas
2 cups of cheddar vegan cheese

12 ounces penne pasta cooked according to directions


To make the TUNA: put garbanzo beans, dulse flakes and water n a small sauce pan over medium heat.  cook until mixture begins to boil, reduce heat, simmer until all the water is absorbed.

CASSEROLE:
preheat oven to 400F
melt margarine in medium stokpot, add onions and cook until tender about 2-3 minutes.
Stir in flour, add oat/soy milk,salt and pepper. cook,stirring frequently  until sauce begins to bubble and thicken,
Add peas, chickpeas, and 1 cup of cheddar cheese, and the pasta. Mix throughly.
Put the mixture in a casserold dish.  sprinkly with the reamining cheese, bake uncovered for 15 minutes. 
YUMMY!!!!

I put everything together on a Saturday night, threw it in the crock pot to heat , instead of using hte oven...and took it to a church fellowship dinner.  It was a hit!

sorry, I forgot pictures!!

the sloooooowwwww dooooooooowwwwwwwwwwwwwnnnnnnnnnn

since I started my vegan journey...the weight immediately dropped off( 20 pounds worth) until I got to 214.4.  Then it slowed down.  I have lost 1.2(213.2) pounds in the last month.  I guess I really should not be complaining since slow and steady wins the race but it was so exciting to see it melt away.  Does this mean I am giving up my vegan lifestyle?  No way!  I am loving the way that I feel.  I have more energy during the day and when it is time to go to sleep, I go to sleep and I really sleep better!  

and yes, I know, if I was out exercising it would come off faster,,,but one change at a time, ok....exercise is next! I promise,,,just can't promise when!

stuffed peppers

 



Quinoa cooked

black beans

carrots,

garlic

carrots

spinach fresh

onions

EVOO

peppers

 all the above  were not measured..

 cook garlic, onions and carrots  until soft...add spinach until wilts..

add the rest of the above...

then add to half a  pepper  ( use any color you want)  cook  in oven until pepper is the desired softness

tomato soup

5 plum tomatoes
1 can of crushed tomatoes
1 onion
1 tbl evoo
1carrot diced
1 crushed garlic clove
1/4 tsp crushed fennel
veggie broth
basil

cook carrot ,onion diced, and garlic until soft, add  all tomaotes.... and fennel and basil....
cook 20 mins,,,,

use hand blender...or or regular blender until smoothish

yummy