Good morning! I hope you had a nice weekend. I celebrated my 2-year vegan-versary on Saturday and was so touched by the sweet comments left on my Facebook page. I am so, so grateful to have the friendship and support of all of you, it is what keeps me going.
To celebrate, Alan and I headed to the beach to try a new, vegan-friendly restaurant we had seen around town selling food at our local farmers’ markets. I love funky California beach towns and the people who live in them. I suppose you could say that I’m one of those characters who lives in a funky beach town. 🙂
This place was a hole in the wall which I am usually in favor of, but it was for sure on the small and rough, but well-loved side. I ordered the vegan breakfast wrap served open-faced with corn tortillas on the side and Alan had vegan sweet potato waffles. I never, ever have fried potatoes and, I gotta admit, it was pretty darned tasty:
I think the oil and salt must have been fairly moderate because I didn’t find myself dying of thirst or having a stomachache afterwards. We probably won’t eat here again, though.
Later that day, I decided to make a healthier version for Alan for dinner while I had leftover kale salad and millet. I didn’t use any oil for the beans, rice and vegetables, I dry-sauteed some shallots and then added tomatoes for moisture and then added the beans, rice and veggies. Here’s a picture gallery of the cooking process:
I served his mixture with some roasted butternut squash on the side, cooked with a bit of coconut oil:
He loved this!
Other random foods from this weekend included a huge pot of my Easiest Slow-Cooker Applesauce made with the new harvest of local Fuji apples:
Cookies made from carrot, zucchini and bell pepper pulp and currently being de-hydrated. They look a bit like hamburger patties which grosses me out but hopefully they will be good (if they are, I will post the recipe):
I’m rushing a bit this morning because we have to go to Santa Barbara for the day for some appointments. I made lunch to take with us. I did not toss the dressing with the greens so they don’t get wilted before it’s time to eat:
We had similar salads yesterday for lunch, eaten on the patio:
Have a healthy, happy day and I’ll see you back here on Wednesday with a new recipe (I hope)!