Omelette aux herbes fines avec des courges d'été

Hi all! So I've been experimenting with omelettes lately, and although I'm not very good at them (as you can see), I decided to share this recipe anyways because it was so good! Sometimes we get tired of the same old scrambled eggs, over easy or the runny 7-minute eggs, so this is a nice alternative. Use any summer vegetables you want (we have used tomatoes and basil before), but I happened to have an abundance of market yellow squash this morning. Also, I am well aware that this probably not the traditional French way to make an omelette, but it's delicious and that's all that matters, right?

Omelette aux herbes fines avec des courges d'été
Serves 2

• 4 eggs (2 per person)
• almond milk (or other non-dairy/regular milk)
• 1-2 small summer squash/zucchini/other summer produce, diced
• 2-3 garlic cloves, minced
• salt + pepper
• 1.5 TBS fresh herbs, finely chopped (we used Thai basil, oregano and thyme)
• vegan/regular butter

1. When I make omelettes for two people, I cook the vegetables first and then divide it onto two plates. This it makes it easier when cooking, or you could use a big pan for a larger omelette, if desired. 
2. If you are making individual omelettes preheat a small pan on medium. Add a small pat of vegan butter or a quick glug of olive oil. Add the squash and a pinch of salt. Cook until seared on most sides (look for some black spots) and cooked through, 3-4 minutes. 
3. Meanwhile, whisk your eggs in a bowl. I usually whisk two at a time so I can measure it out evenly. Whisk two eggs with a splash of almond milk, a generous pinch of salt and pepper, until smooth. 
4. In the last minute of the squash searing, add the garlic and stir. When finished, remove from heat and divide between two plates. Return the pan to medium heat and add a small pat of vegan butter. 
5. As soon as the butter melts, add your eggs and swirl the pan gently so that it moves around. Sprinkle your herbs over the eggs. I also stir the uncooked eggs in the middle very gently with a fork to help it along. I find that this creates a much fluffier omelette at the end. 
6. When the bottom is set and pretty much cooked, sprinkle as much squash as you can on one half of the omelette, but be careful not to crowd it. Gently flip the side with out fillings on top of the side with them. Let cook for a minute or two, and flip again. You can fold your omelette a third time (which is what I did in my photo), or leave it as it is. 
7. Cook until the insides are done to your desired texture and the outside is a lovely golden brown color. Remove to a plate. If you have leftover squash filling, sprinkle it on top and feel free to garnish with more fresh herbs. Repeat this process with the second omelette. 
8. Bon appétit!

Fresh Basil Scrambled Eggs & Zucchini-Potato Hash

I can finally check something off my bucket list: we have an herb garden going! Yesterday we ventured to the Raleigh farmer's market to buy some herbs (and produce, of course). We are now growing: globe basil, Thai basil, fennel, Italian oregano, mint, silver thyme, lettuce and banana peppers. I am beyond excited to see how they do over the summer. I will be adding dill and maybe some French (Provence) lavender to the mix if these turn out well. I'd also like to do some more peppers, if possible. Anyways, I'm thrilled, and this morning I woke up craving a typical summer breakfast for me: something with fresh herbs and farmer's market produce. So here are two recipes I created this morning that you can enjoy all summer long!

Fresh Basil Scrambled Eggs

• 2-4 fresh eggs 
• 1 TBS almond milk 
• 1-2 TBS fresh basil, thinly sliced
• salt + pepper
• 2-3 tsp vegan (or regular) butter

1. Preheat a skillet on medium heat. Add a small pat of vegan/regular butter and wait for it to melt.
2. In a bowl, beat the eggs with almond milk, a pinch of salt, pepper and basil until smooth. I usually do two eggs per person. 
3. When the butter is melted, add the eggs and a teaspoon of butter. Scramble, using a spatula, for another minute or two. 
4. Add another teaspoon of butter and scramble some more, until cooked to your desired consistency. The butter makes the eggs super fluffy and adds a little decadence! 

Zucchini + Potato Hash

• 1-3 large Russet potatoes, diced
• 1 large or 2 small zucchinis, diced
• 2-4 garlic cloves, minced,
• 1 TBS olive oil, divided 
• salt + pepper
• 1/2 tsp paprika
• 1/4 tsp cumin

1. In a pot big enough to fit the potatoes with some room, place the potatoes inside and add enough water to cover by an inch or more. Set to boil on the stove. When boiling, turn down slightly and cook until tender, about 8 minutes. It should pierce easily with a fork. When tender, drain and set aside.
2. Preheat a large skillet on medium heat. Add 1/2 TBS olive oil, then potatoes and a pinch of salt. Saute, until starting to get crispy, about 6 minutes. 
3. Add the zucchini, paprika, cumin, another pinch of salt and another 1/2 TBS olive oil. Turn the heat up to med-hi to sear. Stir, and cook about 5-6 minutes, until everything is starting to sear and cook through. There should be little black marks under everything and the zucchini should be tender.
4. In the last two minutes of cooking, add the garlic and stir. Adjust seasoning to your liking and serve!

Les Bouchées Quotidiennes

Sorry for such a delay! Summer classes have started and I've been running around lately. Anyways, this Greek chopped salad is incredible. It was so easy, delicious and refreshing! Adding pepperoncinis and kalamata olives made it especially tasty. For a bulkier salad, add some cold cooked quinoa and baked tofu with Greek seasoning.

When I convert baking recipes, sometimes I'm afraid they won't turn out right. Surprisingly enough, this has only happened once when I added too much salt to a blueberry scone recipe. These little beauties are PB&J potato chip thumbprint cookies that are GF and dairy-free. This is also the first dessert I've ever made with peanut butter, which is crazy! These turned out wonderful and everyone who tasted them, loved them. I'm still daydreaming about them! I'm proud to say these were also made with some homemade strawberry jam from my neighbor.

This is the second time I've made this easy spicy Asian tofu because it goes well with everything! I usually stick to Isa's two-ingredient broiled sesame tofu, but sometimes I find myself craving something more. So we had this tofu with chili-ginger stir-fried pak choi + broccoli and brown rice. I've never heard of pak choi before, but I bought some that was grown at Guilford College at a little store up the street from me. They are a very basic Asian green that is related to bok choy, hence the name. You could easily substitute spinach or kale in place of the pak choi greens. 

Here's a typical weekend breakfast for us: salsa scrambled eggs, buttered toast and oven-broiled grapefruit! So easy, filling, and delicious.

Nothing makes me happier than making a dish with a bunch of spices and colorful vegetables! I've been eyeing this recipe for cumin-spiced chickpeas + vegetables for a while now, and I'm so glad I made it! This is more of a stew, but it's really easy to pull together even with a long-ish ingredient list. The result was warm, comforting, and slightly spicy. This would be perfect topped with harissa paste, as the recipe suggests, but I sprinkled in some dried harissa powder instead.

My basil is still growing strong (yay!) so I've been trying to use it in recipes every week. I decided to use it for Angela's tomato basil cream pasta in her cookbook, which has been amazing so far! The recipe I've linked is an old one of hers, that's not the same in her book, but it's very similar. The flavor was great and the her title "luxurious" describes it perfectly. It's an easy meal for any weeknight, but feels fancy enough for a special dinner date. I topped mine with extra basil (of course) and nutritional yeast. Pair with a bottle of your favorite red wine, and you're good to go! 

December Favorites

It amazes me that December will be over tomorrow! And it scares me that school will be back in two weeks. This will possibly be my hardest semester yet, since I am taking 5 classes, and one of them goes until 6:30 PM. That being said, I am trying a new method of planning a month of recipes instead of by the week, to cut down on time I spend during the semester planning meals. We'll see how it works out! Next month I am cooking from: Appetite for Reduction, One Dish Vegan, The Great Vegan Bean Book, Fresh From the Vegan Slow-Cooker, and 101 Cookbooks Blog. Stay tuned for tomorrow when I post my Top 13 recipes from 2013!

1. Quinoa Caesar Salad with Chickpeas + Super Briny Dressing

It's funny how many things I never dreamed of eating when I wasn't mostly vegan. The thought of a caesar salad was enough to make me gag. But now, I daydream about a vegan caesar dressing made with briny capers, mustard served over crunchy cold lettuce. This dressing is amazing, but incredibly garlicky. Like vampire-slaying-worthy-garlicky. But I seriously can't recommend it enough. This comes from Isa's latest book (aka my bible), but the recipe can be found here.

2. Tofu, Kale + Red Rice Bowl with Curried Peanut Sauce
What was my life before peanut sauce? Or more importantly, before this peanut sauce with curry powder? Nothing. That's what it was. This sauce is the star of this amazingly easy dish that comes together in 30 minutes or less. //Isa Does It

3. GF Tagliatelle with Slurpy Spicy Spaghetti Sauce
Okay, so I'm obviously a little obsessed with Isa's new book, but this spicy slurpy spaghetti sauce is stupidly easy and delicious. You caramelize the onions in a little brown sugar, then add lots of red pepper flakes, which creates the most perfect sauce. We tried these GF egg noodles, which were incredible, but definitely only for special occasions because they're not cheap. //Isa Does It

4. Wonder Fries with Miso-Mayo (side of Bourbon Pumpkin Spice Apple Toddy)

If you take anything away from this post, read this: make these fries as soon as possible. I can't even explain how delicious these were. They take a little effort, but believe me, they are worth every penny and second you spend on them. The process creates the most perfect, crispy, yet fluffy fries. Oh, and the miso mayo is life-changing. Plain and simple. //Food 52

5. Breakfast Kale with Eggs Over Easy, Avocado + Hot Sauce

This has become a well-loved staple for breakfast in our house. It comes together quickly, it's nutritious and sooo flavorful. The ingredient list is short and the possibilities for additions are endless! //here! 

6. Chipotle Soyrizo + Potato Hash with Tahini-Miso Sauce 

One thing that drives me crazy (in a good way) about Isa's recipes, is every time I try a new one, I always claim its "her best recipe yet". But I say this about every single thing I've made from her...but this, might take the cake. Miso apparently makes every sauce instantly incredible, so don't skip it. The potatoes don't need to be boiled beforehand, which is shocking because they get cooked so perfectly. So yes, make this as soon as possible. //Isa Does It

7. Arabian Lentil & Rice Soup

There is nothing better than a big pot of soup on a cold day. The red lentils cook down into the basmati rice, making a thick and delicious soup. The arabian spices and lemon tie this soup together in the best way possible. It also comes together quickly, with plenty of time to rest while it simmers on the stove! The recipe originally comes from this book, but I found the recipe online too: here.

8. Chickpea Piccata with Caulipots + Sweet 'n' Salty Glazed Carrots

I've never had chicken piccata before, but this chickpea piccata was incredible! We served it with cauliflower mashed potatoes and these delicious roasted carrots. The sauce is made with lots of garlic and white wine, creating a delicious meal to be served on these caulipots. I loved how fancy this meal made me feel, but it took only an hour to pull everything together! //Appetite For Reduction

9. Golabki (Polish Stuffed Cabbage)

I never thought I would ever be able to make vegan stuffed cabbage. But it was so easy and delicious! The filling is made of TVP, lentils, pecans, and other delicious and simple components. They take a little effort, but if you prep the lentils and tomato sauce in advance, these come together quickly! I was surprised at how authentic the filling tastes, despite not having any meat. //Vegan Yack Attack

10. Caramelized Cauliflower Soup with Croutons

This soup sounds complicated, but it's actually very simple. You basically roast a head of cauliflower, then make a simple broth with some garlic and other ingredients, and then blend everything together. It makes a perfect soup for a winter day, especially topped with croutons and toasted almonds. Also, don't skip the white balsamic. It truly makes this soup perfect. Plus you will put white balsamic on everything once you taste it. It's regular balsamic's lighter, less-syrupy cousin. //Sprouted Kitchen

13 Best Breakfasts

Here's a secret you may not know: breakfast is my favorite meal of the day! It's one of the few things that I feel comfortable playing around with in the kitchen. When I first went GF, breakfast was a confusing whirlwind of expensive cereal and frozen waffles. Now I know that the possibilities are literally endless! I am more of a savory person, so I don't do waffles or pancakes too often (unless I get a waffle iron for Christmas!) but I eat eggs almost every day. So here's my round-up of my favorite, easy breakfasts from the year!

1. Scramble up some eggs with dried thyme and a few pats of vegan butter for extra decadence. Isa's Brooklyn home fries from Vegan Brunch make a perfect addition! Boiled potatoes get pan fried with peppers and onions, then doused in ketchup (post photo taking). Here is my favorite slow-cooked, creamy scrambled egg recipe!

 2. Make a tofu scramble with things in your fridge! Crumble tofu in a pan, mix with some hummus/mustard and other spices, then later add chopped kale and vegetables. We served this with leftover baked sweet potatoes since it was the day after Thanksgiving!

3. One thing I love doing is taking leftovers from dinner and using it for breakfast. We had some leftover wonder fries and avocado from dinner. We paired it with our usual polenta grits and pan fried some very tasty Italian tofu. Or put it in a wrap and drizzle with miso mayo! The possibilities are endless. Also, creamsicle mimosas are a must.

4. Leftover greens hanging around in the fridge? Cook them for breakfast! Seriously. Kale has become a staple of our weekend breakfast feasts. I posted the recipe here, and you will not regret it! Runny eggs and hot sauce doused kale are a perfect match. 

                       
 5. Fritters, patties, whatever you want to call them. These are a great addition to any breakfast! I had some leftover turnips from the farmer's market, so I used them to make these turnip potato patties! We usually make oven fries to go with breakfast, but fritters have been a nice change. I've also grown fonder of eggs over easy lately, as opposed to our usual scrambled ones.

6. Omelets! Yes this is the folded version, because I can't perfect the French triple-folded one, but it's still delicious. Here are my favorite combinations: 
mushrooms, thyme, vegan butter//harissa paste, cilantro, sauteed onion//sauteed onion, kale, garlic//fresh basil, tomatoes, garlic//mushrooms, garlic, soy sauce, dash of sesame oil. 

 7. If I haven't annoyed you already about how good this Cajun grit bowl is, and how stupidly easy it is, you should definitely make it. This is one of the few things I can pull together before classes start. I'm also mildly obsessed with polenta corn grits and eat them all the time. 

8. I have to admit, making pancakes just isn't my forte. But these flourless pumpkin pancakes are ridiculously easy to make! Even before class! The eggs will also keep you full, unlike regular pancakes which just make me sleepy. One can of pumpkin puree will give you pancakes all week! 

9. My favorite snow day breakfast: tea, toast, mushroom green onion egg scramble + garlic roasted sweet potatoes.

10. Tofu scramble will forever be the easiest thing to make on a lazy weekend morning. This tofu puttanesca scramble is easy, delicious, and filling. I love the mix of capers, olives, and tomatoes with garlicky salty tofu. Serve with buttery grits for a complete meal!

11. Sometimes I just want a smoothie for breakfast because it's too hot to cook (or I'm too lazy). Over the summer, I fell in love with this strawberry lime smoothie and made it almost every day. I find that lime juice is just enough to flavor it, and no, the citrus doesn't curdle the almond milk. It's the most refreshing smoothie out there!

12. I love taking seasonal produce and using it for breakfasts. Here, I sauteed some zucchini, onions, garlic and kale, then scramble with eggs and topped with cilantro. Avocado toast makes it the most perfect breakfast, of course! 

13. I looove oatmeal. It kills me that so many people think it's gross. But homemade oatmeal, which I only started making this year, is so easy and not mushy like packaged oatmeal. One of my favorites is blueberry chai, or here is orange blueberry almond. Slow-cooker oatmeals are also perfect, because it's done right when you wake up for breakfast! How awesome is that? Kathy Hester's blog (and recipe books) are chock full of wonderful vegan slow-cooker oatmeal recipes!

Breakfast Style Kale + Eggs

Breakfast is definitely one of my favorite meals of the day. On the weekends, we make slightly indulgent breakfasts with many components. One breakfast I've been making off and on is this kale and eggs. I will eat kale ANY time of the day, in any form, and breakfast is the perfect way to get in some dark leafy greens! I eat a lot of eggs too, so they are obviously my pick for breakfast. I'm not a big sweets person because I feel like the sugar wears me down in the morning, but sometimes I want pancakes too.

This dish is so easy to make, delicious, and hearty. It makes no sense to go out for breakfast when you can have whatever you want in your own kitchen (plus mimosas!). What do you enjoy having for breakfast?

Breakfast Style Kale + Eggs

Serves 1

• 1-2 eggs per person
• paprika or Old Bay 
• garlic powder
• salt
• 1/4 yellow onion, very thinly sliced
• olive oil
• 3 cups of kale (you don't have to measure, just eyeball)
• lemon juice or apple cider vinegar
• for serving: sliced avocado, hot sauce, mimosas, grits, GF toast; whatever you enjoy with breakfast!

1. Preheat a pan on medium high. Add a thin slick of oil. Add the onions and a good pinch of salt. Cook, stirring frequently, for 5-7 minutes, until slightly caramelized and light brown.
2. Add the kale to the pan. Stir around a bit. Add a big squeeze of lemon juice or just a splash of vinegar (vinegar is more acidic so use a little less). The pan should sizzle, so stir everything around. Add a heavy pinch of paprika, garlic powder, and salt. Stir again. Add a little more lemon/vinegar and stir.
3. When the kale is wilted, dark green, and seasoned to your preferences, remove to a plate.
4. Wipe the pan out. Spray a thin layer of oil and crack 1 or 2 eggs away from each other. Push the whites together as much as possible, to make it easier to flip. 
5. For a runnier egg: cook until the whites are almost completely set, then flip and cook 30 seconds more. Flip again, then remove to the plate with kale and add toppings.
6. For a firmer egg: cook until the whites are completely set, then flip, and cook 45 seconds more. Flip again, then remove to the plate with kale and add toppings.
7. Enjoy! 

5-minute Cajun Grit Bowl

One thing I find fascinating about the human body is how different each person's appetite is first thing in the morning. Some people can straggle through their morning on just coffee, or a doughnut, or nothing at all. Some people can't even eat until they've been awake for a few hours.

And then there's people like me. I am hungry as soon as I wake up. I will not function if I don't eat breakfast within my first hour of being awake. To me, breakfast is the most important meal of the day because with out it, my day will not go well. 

But like most people, I don't really have mornings to make a fancy breakfast with a lot of ingredients or steps. This grit bowl is everything that breakfast should be: fast, easy, flavorful, gut-sticking and doused in hot sauce. Even though it only takes 5 minutes, it feels fancy because of how delicious it is!

5-Minute Cajun Grit Bowl

-2 eggs

-2 TBS milk of choice (I used almond)

-cayenne pepper

-salt + pepper

-non-stick spray (optional)

-1/4 - 1/2 C polenta corn grits (small vs. moderate portion)

-3/4 - 1.5 C water

-earth balance (or regular butter)

-cajun seasoning (or a mix of garlic powder, cayenne, paprika + salt)

-accompanying drink (tea, coffee, etc.)

1. First things first: put on the kettle for tea or start your coffee pot. This is crucial for your early morning sanity. Then go ahead and boil your water for grits in a small pot. For a smaller portion of grits, use 3/4 cup of water; 1.5 cups of water for a moderate portion. 

2. While your water boils, spray a microwave-safe bowl with non-stick spray. Crack two eggs in the bowl, then add milk, cayenne pepper, salt and pepper. Feel free to add chopped green onions, chives, or even cheese. Mix together well, making sure to break the egg yolks.

3. Your water should be boiling by now. Add your grits (1/4 C for small portion; 1/2 C for moderate). Stir, simmer, and start a 5 minute timer.

4. Put your egg bowl in the microwave. Cook 30 seconds, stir, cook another 30 seconds, and stir again. If the eggs are close to being done, cook another 30 seconds. If it needs a little more time, cook 35 seconds. When done, remove from the microwave.

5. Once your grits are done, remove from the stove. Stir in a dollop of vegan butter and cajun seasoning to your liking. Pour into a bowl and top with your eggs (they will easily slide out of the bowl). Top with hot sauce (highly recommended), cheese, or even nutritional yeast. Eat with coffee, tea, or whatever you drink in the morning. Enjoy!

Serves 1

(893) joyeaux Noël

I hate to say it, but I am relieved that Christmas is over. It came up way too quickly and right in the midst of trying to figure out new health issues that have been occurring. It has been quite some time since something so out-of-the-blue and painful has happened to me. I am trying to be patient until my regular doctor returns from leave so I can talk to her about it. I can only hope it will get better soon. Besides the craziness of Christmas, it was a lovely quiet one. I got to spend a lot of time with my family which was nice. I also ate a ridiculous amount of food! (surprise surprise)

I love stir frys because they are so easy to pull together, and they are especially quick when you prep the vegetables a day or so ahead. I cooked my quinoa two days before and chopped my vegetables one day before. This is probably my favorite stir-fry to date! Crunchy, golden quinoa with edamame, garlicky shiitakes and topped with lots of organic sriracha. This did not last two days in my house before I ate all of it. I love recipes like these because you add anything you want and adjust things to your liking. Next time I would like to add fresh ginger and some kale!
//love + lemons

I am not going to Bikram yoga for a while, until I figure this health stuff out, but this was a lovely post-yoga snack: grapes and avocado toast smothered in paprika/lemon juice/salt.

Sometimes you have leftover quinoa and most of the time you're not sure what to do with it. I was just thumbing through Foodgawker one night when I saw these easy quinoa sriracha bites. It's a great way to use up leftover quinoa and it has eggs! (protein!). I would like to try these sometime with blended tofu to make them vegan. I added extra sriracha, obviously, and really loved the way they soaked up GF soy sauce. Sesame seeds on top add a lovely crunch! //leaf + grain

More avocado toast (for breakfast): what I call "deconstructed guacamole" toast with avocado, lime/lemon juice, smoked paprika, salt and cilantro.

The best tofu/veggie burgers I've ever had! I scarfed this one down in a second. I just wish they were freezer friendly because I would love to always have them on hand.

I learned a little downside about food blog recipes: they are bound to have mistakes (more often, I would say, than cookbooks). That being said, I have seen cookbooks who had to publish an insert to go with the books because there were mistakes (printing errors etc.) but when you have a blog recipe, people try them out and if they don't work out so great, you will hear about it! So I made these little chocolate chip rice krispie treat cookies...and I kept asking myself why some of them spread and some of them didn't. So I checked the recipe and she had updated it two weeks ago (PS I write my recipes very early on if it interests me). The butter sugar: flour ratio was off and that's why they spread so much. Luckily, I have some lovely co-workers and family members who said these were some of the best cookies they've had (hope you guys weren't joking!) and they were pretty damn good. //spoon fork bacon

Beautiful romanesco cauliflower 

Vegetable tofu pad thai from my sister

A lovely english perry cider and my new cookbooks, which I so gratefully gifted to myself. My excuse is that I did pretty well this semester and deserved it, haha. I have finally read all of these and cannot wait to start cooking from them. Pictured: "Veganomicon", "Everyday Happy Herbivore", "Happy Herbivore Abroad", "Vegan Brunch", "Appetite for Reduction", and "Vegan Cupcakes Take Over the World." (notice a trend? they're all vegan!)

The most amazing with out a doubt deliciousss black bean sweet potato stew with pineapple and fresh avocado. What?!?!?! My family and I (with all the aunties and uncles alike) met up at Blue Corn Cafe this weekend for a holiday get together. This stew is what the restaurant is famous for, apparently, and I can see why. I ate every last drop, along with two GF beers, and it was absolutely DIVINE.

I was so pleased at my options at this Mexican restaurant. While everyone else was chewing on sopapillas and fried ice cream, I had a beautiful glass of the best fresh mango sorbet I've ever had. Still drooling.

So I changed the Christmas dessert last minute to this lovely orange gingerbread with a cream cheese frosting. It was so fluffy, moist, and just the right amount of ginger and orange without being overpowering. I subbed in 1 C sorghum flour, 1 C tapioca flour, and 1/4 C almond meal alongside 2 1/2tsp xanthan gum. I used vegan butter and vegan cream cheese for the frosting and halved the frosting recipe. This is my mom's favorite cake yet, though she says this every time I make a new cake, but it's still really lovely! //joy the baker

I like to make my dad granola every year because he's incredibly hard to find gifts for. Last year I made this holiday granola, festively studded with cranberries and pistachios. I decided to make it again this year, but it was even better this time around! If you enjoy nutmeg, you will love this granola and it's so easy to make (like any granola recipe!). //yummy mummy

My mom made a lot of soup for us growing up, and still does. I think I got her soup making/soup loving gene because it is my favorite thing to make! If you asked me what her best soup is, corn chowder would be at the top of the list. She would make it during the dead of winter, when it was most comforting and heart warming, and it would be just perfect with crackers. I could eat that corn chowder for days. But, we all know I like to switch things up...so I made this roasted poblano pepper corn chowder with red bell peppers and cumin. Let me just say, this is a close second to hers (along with tarragon corn chowder). The amount of heat here is perfect (could even use some minced jalapeno) and it's so comforting. I love variations on classics, and this is my favorite yet! //knead to cook

Christmas French toast with maple syrup, powdered sugar + bananas.

My new 12-qt soup pot. So in love!

New iPad 2 and green case. I am kind of shocked at how well my dad knows me because this case is amazing!

I was going to make a shepard's pie for Christmas but things got turned around and I wanted to cook from things I only had in my pantry; so I made Happy Herbivore's GF hippie loaf. This was the easiest and most flavorful vegan loaf yet! Made with black beans, aromatic vegetables, quinoa and Italian herbs, it was a hit with everyone on Christmas! It was kind of torture to drive to my parents' house with this in the car because it smelled so good. //happy herbivore

Vegan christmas dinner plate: homemade biscuits (same ones I made for Thanksgiving), bourbon pecan sweet potatoes, cornbread dressing, potato salad, and hippie loaf. Yum!

Trying to be more free-handed in the kitchen: Italian mushroom onion scramble, leftover biscuit, grapes and black currant tea for breakfast. Here's a half-ass recipe for the scramble:

Chop up equal amounts of mushrooms and onion. Preheat a small skillet with just enough oil. Throw in vegetables and stir, letting saute for 2 mins. Add a good sprinkle or two of Italian seasoning and stir. Let saute until mushrooms and onions are soft and fragrant. Meanwhile, beat eggs in a bowl with almond milk (I use the ratio of 1 egg:1 T milk, and I used 3 eggs). Season eggs with salt and pepper. Once vegetable mixture is cooked down, pour eggs directly over them. Let sit until the bottom begins to set, then push the eggs around with a spatula, scrambling lightly, until cooked.