Yummy Lumpkins

Yes, it's a thing. A wonderful thing. If you're not familiar with what gazpacho is, then let's enlighten you... Gazpacho is a combination of blended vegetables, spices and/or fruit that is blended together and served as a chilled soup. It might not sound appealing, but I assure you, on those hot summer days it really hits the spot. The beauty is that there are SO many different ways to make gazpacho. Originally the base was typically tomato, but of course, when you love food, the world is your oyster and you can get crazy creative. Cue in cantaloupe gazpacho. Sweet. Zesty. Delicious. Enjoy! Cantaloupe Gazpacho 1 medium cantaloupe, peeled and cut into chunks 1 small cucumber, peeled and chopped 2 Tbsp. chopped red onion (or 3Tbsp. chopped white onion) 2 tsp kosher salt 1 Tbsp. apple cider vinegar 1/3 cup water ½ cup olive oil Salt and pepper to taste In a vitamix blend cantaloupe, cucumber, onion, salt, water, apple cider vinegar, and

Wow. It's been four years since I last posted an entry. That's just insane. Life has been so crazy and interesting. I've moved, left my last relationship, gotten married, adventured all over the states, I'm a step mom to four wonderful kids and now expecting my own....the list truly goes on and on. This blog originally started off as a blog for strictly vegan food. I currently live in Texas and let me tell you, that lifestyle is tough to uphold here. I've also just fallen out of being vegan and just want to enjoy food, no matter how it comes. I will say that I still want to focus on a lot of vegan dishes, but many vegetarian dishes will also be making it on here. I have four kiddos that don't come from any sort of "healthy eating" background and it has really given me a run for money. I can sneak vegetarian meals by them occasionally, and I try to incorporate as many veggies as I can into meals (which mostly means sneaking them in, but you do what y

So, last night i successfully made a vegan lemon fettuccine alfredo! I've actually never even made a regular alfredo sauce from scratch so i must say that i feel pretty impressed with myself. *pats self on back* But really, it was yummy. The subtle hint of lemon was a nice touch to the delicious cream sauce. There are some things i think i will change in the future though. The recipe i used had me use blanched almonds in the sauce to help with the creaminess. I went ahead and soaked mine (even though the recipe didn't ask me to) because i know that helps makes nuts and seeds break down easier. I also don't have a Vita-mix so i know that my sauce is only going to blend into a smooth consistency so much. While i did notice some teeny, tiny little pieces of almond in my pasta dish, i really don't think that was a deal breaker. I am definitely going to try the recipe again, but i will be using cashews instead. Cashews, when soaked, are super great when you're trying t

No recipes or photos to post today, but just wanted to write something to get back into the habit! Today was a short day at work so i decided to come home and make up some noms. I'm preparing some dishes specifically to freeze for my boyfriend's kids. They come on the weekends and i like to make some foods in advance so that my boyfriend can utilize his time with them and not have to worry about cooking. With four kids it can be slightly daunting to have to worry about "what's for dinner?" So, i try to help him out. Today i made a couple pizza pasta casseroles. I already popped them in the freezer and now i'm going through the pantry and pulling out some things to throw into the crockpot for a vegan chili. Then before they come for the weekend i'll bake up some cornbread for them to have with it. Last time i made it i grated up a couple zucchinis to hide in there since the kids don't love all veggies. So i figure sneaking some in there never hurts. Pl

It has been quite some time since i last posted. Over two years. My life got crazy and i lost track of everything. I had a major family emergency come up which resulted in me packing my bags in one night and flying off to Washington DC. There i spent a year at a hospital dealing with said emergency. After that i moved to Texas to be close to family, but also moved with my boyfriend. I finally got all my stuff sent to me from Portland and since then i have been working on making my life normal again. Things are good now, but many things have changed. My love of food has not though. San Antonio has proven to be challenging in regards to healthy foods. (DUH.) I am fortunate enough to work at the only raw, vegan, gluten-free place here. Our main focus is fresh juices and shakes, but we do some raw, vegan dishes that i absolutely love. I am the raw chef for One Lucky Duck and i just feel so blessed to have found this job here. I've learned so much and continue to learn. I love that thi

I don't know about you, but I absolutely love me some crunchy potato wedges. I had a major craving for some one night and decided to throw these babies together. I FELL IN LOVE. They are perfectly seasoned, perfectly crunchy and super easy to make. This recipe probably makes enough for 3-4 people. But if you are my husband and I, and have these themselves as dinner, then it makes enough for two hungry adults. Yes, it may not be a rounded out healthy meal, but it sure does hit the spot! Give 'em a try! Crispy Potato Wedges 5-6 medium red potatoes 1/8 cup olive oil 1/2 tsp salt 1/2 tsp pepper 1/2 tsp garlic powder 1/4 tsp oregano 1/4 tsp thyme Preheat oven to 450* Cut potatoes into wedges. Thicker slices will not get as crispy Put the wedges into a large mixing bowl. Drizzle with the olive oil and toss to coat. Add your salt, pepper, garlic powder and herbs. Use your hands to toss the oiled potato wedges around in the spices so that there is an even coating on t