Cuteness, Cars, Crafts, Veterans Ceremony, Tomato Saltine Salad Recipe, & Fair Week Re-Cap!

I thought I would start this post off with a little CUTENESS!  This photo was taken in Erie near the Bayfront.  These little youth ducklings were all snuggled up and ready for a nap.

It seems I have been spending more time in Erie for several reasons but a few of them have been work related.  As for this 2nd photo - this was taken at our local Courthouse over the summer.  The person on the right in mid-salute is my father.  He was one of over 300 veterans in our county that was recognized for serving during Vietnam.  Our area has more veterans per capita than any other county in Pennsylvania.

In late June - we once again helped with the car and craft show at the fairgrounds.  It was the first time in 7 years of holding the event that we had PERFECT weather!

One of the camping foods I made this past summer that I certainly want to try again is this Tomato Saltine Salad.  For the vegan version I used the following:

2 packages of saltines
1 large tomato, diced

Vegan Mayo to taste/consistency

Garlic, fresh or dried, to taste

Sea Salt and Pepper, to taste

Super easy!  I know it might sound weird but I think it might just qualify as a comfort food!

Finally, I am getting to re-cap Fair Week.  It was the first full week in August and I'm just getting to it now!  YIKES!  In this photo, you will see me, Riley Green, my mom and my dad.  YES...Riley Green is TALL...but...my whole family is also SHORT so that is why he looks like a giant.  BUT...if you look at the next photo...

You will see all of the guys from Home Free are also tall.  Here is a pic of the guys with me, my sister, my dad (squatting and holding my niece), Trinity, and my mom in the back, too!  This was the 2nd time we had Home Free at our Fairgrounds and they are AWESOME!  My niece was dancing the entire time.  Now when she sees the five guys in a photo...she points to each one of them and says..."hot...hot...hot...hot...hot.."  I have to say...she's NOT wrong...they are some good looking guys!

Something I did for the very first time at fair this year was enter a few categories in the domestic buildings.  My original plan was to enter several photographs but when I went to do the prints they were to grainy and I decided not to do it but didn't want to FAIL at a goal so I entered other categories instead.  This first photo didn't place at all.  I decided to enter it into the Mixed Media but there were so many other entries that were much more involved than mine so it's all good!

This one placed 4th!  I entered it for Collage!  It was a project I did several years ago and was thrilled it placed!

This one I entered into the Scrapbooking Page category.  I placed 3rd!  I was pretty shocked!

And check this out!  I got a 1st place!!!!!!  I was completely surprised and didn't believe it at first.  I entered this Veggie Recipe Book in the Rubber Stamp Project category!

Here's another look at it next to the actual ribbon.  I had more photos of the inside on my IG, too!

And here is my FIRST PLACE Project with all 3 Ribbons!  I was so thrilled yet surprised that I placed at all let alone with 3 projects in my first year of trying!

VEGAN Smoked Gouda Beer Cheese, Recent Finds, & Power Bowl!

I'm going to hop around in this post but for good reason and that reason is this Vegan Smoked Gouda Beer Cheese I made literally just minutes ago!

But before I get to the recipe I have some 'explaining to do'.

For a week now I have been talking about our last trip over to Ohio and our visit to Mustard Seed Market, well, I have some new-to-me items to blog about along with some additional finds from my travels today!

First up...I FINALLY got my hands on Daiya's Smoked Gouda!  I have been searching for this stuff for about 8 months and I was able to find it at Mustard Seed Market in Solon, Ohio!  That's about 3 hours from my home so this will be a treat until I find it closer.  I have to say I'm a HUGE fan already!  It might be a good thing that I don't have access to this vegan cheese often or I would probably have to eat it daily.  I ate about half of it in small chunks as a side to my meals but I wanted to try to make something with it, too, so I ended up making a Gouda Beer Cheese - VEGAN!

Another item I found at Mustard Seed Market that I had not tried before was the So Delicious Coconut Milk Unsweetened Yogurt Alternative.  I know I am probably one of the last of our blogging buddies to try this but I'm still glad I was able to!  My first go-around with this wasn't a great one but that was totally operators error!  This time around it was a GREAT SUCCESS!  I also used this in my Vegan Smoked Gouda Beer Cheese!

So...here's the recipe...

10 T Light Beer
1 T Flour
1/2 Block Daiya Smoked Gouda, Shredded
2 T Plain, Unsweetened Vegan Yogurt
Yellow Mustard (Very Small Squirt)*
Smoked Paprika*

* = or to taste

If you would like this thicker just add a little bit more flour.

This was OUT OF THIS WORLD if I do say so myself!

Today we took another day trip - this time to the outskirts of Buffalo - more specifically West Seneca.  We went to a few music stores, a HUGE Wegmans, Feel Rite - which is a natural foods and vitamin type store, and a Halal Grocery Store.  We also went to Taste of India.  I asked them about their vegan options and after a long list I chose to go with their Chana Masala.  I brought the leftovers home for dinner.

While we were at Feel Rite I grabbed a Meyer Lemon Kevita.  I haven't seen this one where I live so I wanted to grab it.  I think I have a new favorite!  Then again, I'm partial to Meyer Lemons.

The other night I threw a bowl together for dinner.  This isn't the greatest photo but it was a tasty bowl.

I found at my local Shurfine Market a Wild Rice and Veggie Blend in the frozen foods section.  I found some flatbread that I toasted, and a half of avocado.  I also threw in the rest of the Pizza Hummus from the night before.

I still have LOTS to share over the last couple of weeks but I think I will stop there for today.

Big Bowl of YUM!

Yesterday I was thumbing thru Vegan Richa's Indian Kitchen Cookbook and came across her recipe for Chickpea Spinach Stew with Lentils and Quinoa.  This YUM Dish - as I like to call it - is inspired by that recipe - yet still pretty altered so I think it's okay if I share with you what I did for my version.  This is packed with LOTS of stuff and has more ingredients than I usually use in one recipe but I think it turned out wonderful and I can't want to make another version VERY SOON!  This is a complete meal in itself that is for sure.  I made a HUGE batch and have gotten 3 meals out of it and even tried some of it in tacos - just for the heck of it - and am LOVING it!

1 t Coconut Oil
1 t Garam Masala

1/4 t each of Cinnamon, Cumin, Smoked Paprika

Knob of Ginger

2 t Minced Garlic

1 t Onion Powder

2 Large Tomatoes
1 Can of Diced Tomatoes in Green Chilies 

1 Package Frozen Spinach (Roughly a Pound)

2 t Apple Cider Vinegar
2 C Water
1 t Black Sea Salt (or to taste)
1 T Raw Cane Sugar
1 T Maple Syrup
2 T Lemon Juice

1/4 C Almond Milk
1 Handful Cashews

1 Can Chickpeas

1/3 C Red Lentils
1/3 C Couscous

1/3 C Super Grains*

The Super Grains I used were equal parts White Quinoa, Red Quinoa, Millet, and Buckwheat.

In other news...I spent all day at home today.  The weather is still crappy.  It's still snowing.  It's still very cold.  The roads are ICY.  While at home all day I spent much of it cleaning.  Years ago I totally re-did a room in our house and converted into a craft room.  Long story short but I got out of crafting because of a few nasty people ruining my love for it online.  It's become a CATCH ALL type of room and it was beyond BAD.  Today I finally started hoeing it out.  It's still going to take a while to complete.  My goal is to still have it as a Craft Room and I hope to get back into crafting BUT different kind of crafts.  I would also like it to double as a Yoga Room.  

As for what I can see myself doing in terms of crafting is VISION BOARDS and for yoga I want to work on YOGA for PAIN.  More on the progress of these two mini goals down the road.

Sweet & Spicy Korean Lentils

Last night I had my first try when it came to spicing Korean Lentils.  I used green lentils in this which seems to take me forever to cook down.  I prefer red lentils - just for the record.  These were ok for a first attempt but I will be tweaking them.  The flavoring ended up being pretty tasty and it seemed to marinate them but I would like a little bit more standing sauce for these.  I can see them working in a Korean equivalent of a Sloppy Joe that way.

Ingredients to combine & cook down:
1 C Lentils
2 1/2 C Water
1/4 C Bragg's Aminos
2 T Minced Garlic
2 T Minced Onion
1 T Minced Ginger
1 t Sesame Oil
1 T White Sesame Seeds
3 T Brown Sugar
Red Pepper Flakes (to taste)

The default seems to be to throw a bit of them on top of the rice like I did in the first 2 photos.  In the last one, I couldn't help but stir the flavorful lentils in with the rice.

Again, I would also like to try them on a bun for a twist on a Sloppy Joe but I really think it needs a thick sauce.  Like a Korean BBQ Sauce or something.

Don't know unless you try, right?  What do you thinking of my Vegan Korean Lentils?

3 Flashback Vegan Recipes

1 to 1.5 C Almond Milk

About 4 T Potato Flakes

1 t SeaClear (or 2 t Light Miso of your choice)

2 t SunRoot Syrup

2 T Chives

1/2 t Curry

For this Sweet Vegan Curry Sauce put everything into a blender and BAM! Done!

4 Frozen Bananas

5 T Almond Milk

1 C Frozen Strawberries

4 T Nut Butter of your choice

Put Frozen Bananas, Almond Milk, and Nut Butter into a high-speed blender until smooth. Pour this mixture into a deep bowl. Separately put the Strawberries in a food processor or blender and pulse. Pour Strawberry mixture into the banana mixture and stir so fruity chunks are still visible. Freeze for least 3 hours.

1/4 C Raw Tahini

About 1/8 C Water

1 t Dill

1 t Minced Garlic

1 T Lemon Juice

All in a blender until smooth. Double or triple this recipe for a multi-purpose sauce! YUM! I was going thru some of my old recipes and thought I would post a trio of them. What do you think!? Should I post some more?

Hemp Dill Dressing & Dip, Butternut Pepitas, & Savviness!

I don't know why but this cracked me up way more than it should have this morning.  

Yesterday I didn't feel as hungry and I'm chalking it up to the morning Multigrain Hot Cereal I blogged about yesterday.  I had more today.  It was pretty tasty.

It seems like the guys are doing well with their challenge.  The 3 of them - with the 3 significant others - are in a group text and we have been getting updates often.

As for me - my no pasta and no bread streak remains!  

2 nights ago I made a Hemp Dill Dressing/Dip that turned out well.  The only downside is that now I'm almost out of Hemp Seeds.

1/2 C Hemp Seeds

1/4 C Water

1 tea Wildtree Garlic Galore (or Minced Garlic)

1 Quick squirt of Yellow Mustard

1 tea Dried or Fresh Minced Onion

1 T Balsamic 

1 T Maple Syrup

1/4 C Grapeseed Oil

1 T Dill

Sea Salt to taste (I used about 1/2 T)

My parents spent a long weekend in the Finger Lakes touring wine country and brought back some of these for me!  They are marked VEGAN right on the bag and only contain Butternut Squash Seeds and Sea Salt.  I'm glad they aren't overly salty.  They are JUST RIGHT!  A few handfuls of these bad boys got me thru work yesterday!

These seeds are high in Vitamin and beneficial antioxidants like lutein and beta-carotene. These are the same seeds they roast and press to create their butternut squash seed oil.  The seeds have hulls that are softened by brining and roasting and do not need to be removed before eating; they should be eaten whole.

Egg Trick Bagel & Tater Tot Casserole

Yesterday I was able to take a little time in the kitchen with food prep and such.  I've done Strong Hearts Cafe & The Vegan Zombie's Egg Trick Muffin before and have done my own variations.  This time around I used a bagel flat (basically a flat bagel round) instead of an English Muffin.  You may remember that I LOVE using a few tablespoons of salsa on my Egg Trick Muffins so I did that here as you can see it oozing out of the bagel hole.  Inside I just did the seasoned tofu round patty and Daiya Cheese.  It was tasty!  I have 2 more disks of tofu ready to go in my freezer so I'm sure I will be doing this again soon!  I will most likely be doing a side of Tofu Scramble with the edges of the tofu I didn't use.

For a closer look at the tofu egg part - I thought I would take another snap.  Since hubby has been really suffering with his ongoing sinus infections and pneumonia yesterday we had a quiet day at home.  We were able to watch Fantastic Beasts.  It was good!  On Saturday there was a vendor show at our local YMCA.  It ended up being a pretty good turn out.  We were there with our Wildtree stuff!

Now...on to my newest attempt a Tater Tot Casserole!  I told you I was going to do it!!!  And here is what I did!  This first photo is the casserole BEFORE it went into the oven!  Recipe...

Bottom Layer:
Chopped Broccoli & Cauliflower
Chickpeas
In the Middle:
Then I poured 1/2 box of Cashew Ginger Soup over it
Then I added a layer of Daiya Cheese
Top Layer:
Tater Tots - touching - edge to edge
Then the rest of the Cashew Ginger Soup
Then more Daiya Cheese

Sprinkled on top:
Hemp Seeds, Dried Onion, Fresh Minced Garlic, Turmeric, Smoked Paprika, Nutmeg

This next photo is the first piece I took out after baking it at about 350 degrees for 40 to 45 minutes.  I think it turned out great!  As you can see the top vegan cheese layer didn't melt well and I'm sure it was because there wasn't any liquid on top to assist with the melting.

In this photo you can see that the middle layer vegan cheese melted nicely.  I think next time I will put more of the cheese in the middle and less on top OR make a vegan cheese sauce for the top instead of using the shreds and sprinkling them.  I have to say I was pretty tickled with myself on this one.  The only creamy vegan soup I could find at Tops yesterday was the Cashew Ginger one.  It worked pretty well.  I'm sure with a different creamy vegan soup it would change up the overall flavor and I'm looking forward to getting creative with it.  I know I will be able to get multiple meals out of this!  I'm considering making at least one sandwich out of it, too!  I will keep you posted on that if I attempt it!

Tater Tot Casseroles are so versatile and the possibilities are endless!  If I had more time to bake 1 each week I'm sure I could come up with many more ingredient and flavor combinations!

As for the rest of my weekend I had a bit of a hard time with my aches and pains - especially after standing for 7 hours at the vendor show.  My Sciatica kicked in - or what I was thinking was my Sciatica - now I'm wondering if it was Fibromyalgia all along.  Perhaps it's both!  Heck, I don't know!  But another thing I did find out in my research was Apple Cider Vinegar for the Symptoms of Fibromyalgia.  I'm pasting that info below.  It's pretty interesting stuff!  Makes a lot of sense, too!  One of my mini goals for the first part of this week is to create some of those ACV Drinks at home.  Not only will DH drink them - so will I!

While apple cider vinegar does not treat fibromyalgia per se, it has been reported to alleviate many of the symptoms experienced by those living with fibromyalgia.
These include:

Fatigue – Stress (both emotional and physical) causes lactic acid to build up in the body resulting in fatigue. The potassium in apple cider vinegar combats this.

Joint Pain and Headache – Apple cider vinegar keeps the body’s pH level slightly alkaline which helps eliminate joint pain as well as headaches.

Swelling and Inflammation – Apple cider vinegar may be rubbed onto visibly swollen areas. Consuming apple cider vinegar helps relieve inflammation in the body.

Gastrointestinal Issues – Apple cider vinegar contains pectin which helps sooth the colon lining. It assists with loose bowels by forming more “bulk” in the G.I. tract.

While rigorous scientific research cannot support any claims that apple cider vinegar fights or cures fibromyalgia, many anecdotal reports suggest relief and reduction from debilitating fibromyalgia symptoms. Source: https://www.wholesomeone.com/news-articles/apple-cider-vinegar-fibromyalgia

Sweet Earth Curry Tiger Burrito & Homemade Vegan Curry Dipping Sauce!

Yesterday I mentioned that I will be blogging about various things I have been grabbing at MANY stores as of late.  One of the things I have stocked up on is Sweet Earth Burritos thanks to TARGET in Erie!

I've had a few of the Sweet Earth Burritos before and have enjoyed them BUT I think they are even better with dipping sauces!  So...I have taken it upon myself to create a Curry Dipping Sauce to go along with their Curry Tiger Burrito!  I have to say - it was pretty YUMMY if I do say so myself!

I know it's NOT the best photo I have ever taken but you will get the idea!

Here is the recipe for this Homemade Vegan Curry Dipping Sauce:

3/4 C Vegan Mayo

Drizzle of Oil (I used Pumpkin Oil but it's optional)

2 t Curry Powder

1 T Lemon Juice

1 Clove Garlic, Minced

1 t Dill

Pinch of Cayenne

Pinch of Smoked Paprika

Pinch of Lemon Pepper

Pinch of Black Sea Salt (optional)

I was able to get about 6 of the Sweet Earth Burritos and 2 of their Bowls on sale!  Woot!

Mayan Pumpkin Seed Dip (Sikil Pa'k)

Here's a variation of a Mayan Pumpkin Seed Dip I recently made.  It's also called Silik Pak or Silik Pa'k or even Yucatan Pumpkin Seed Dip...

1 C Raw Pumpkin Seeds

2 T Pumpkin Oil

2 T Wildtree Absolutely Onion 

1/4 C Parsley 

1/4 C Cilantro (or Basil)

2 T Lemon Juice (or Lime)

Jalapeno Pepper Optional

Black Sea Salt to Taste

Water as Needed

All in a high speed blender.  Traditionally speaking this is a drier, chunkier dip but you could thin it out with more liquid if you wish!

Almost Mex Tater Tot Casserole (Vegan) & Post Card Writing!

A little over a week ago I co-organized a local Post Card PLUS Writing Campaign.  We set up a SAFE PLACE for any and all people in our community to gather and write post cards, letters, emails, or make phone calls to our elected officials.  ANYONE was encouraged to attend regardless of party affiliation.

The purpose was to COMMUNICATE with those we have voted for - no matter WHO that was.

It could be about ANYTHING.  Any issue ANY individual was concerned about.  We had people there who were passionate about education, healthcare, free speech/free press, the environment, Womens Rights, LGBT+ Rights, Immigration, Refugees, Non-Profits, Parks, Gerrymandering and redistricting, and MANY others!

In other news...MORE VEGAN FOOD and VEGAN RECIPES!

I've been getting some notes from readers and friends who are revisiting my blog after being away for a while who are asking what I have been up to lately with FOOD.  Well, the truth is, I have been VERY LAZY in the food department.  I need to get back into the swing of things for MANY reasons!  

Regardless I have another sloppy meal to share today!  It's a comfort food.  Then again -aren't MOST comfort foods - SLOPPY?

The photo you see above is a variation of a vegan Tater Tot Casserole.  It's nearly Mex-Inspired but I was out of corn.  If you read yesterday's post you will see that my kitchen is nearly bare of fresh, frozen, and canned items!  YIKES!  So I used what I had on hand!

1/2 Bag of Tater Tots

Pumpkin Oil as needed

up to 1 can of Black Beans

1 to 2 C Canned/Diced Tomatoes

1 T Wildtree Absolutely Onion

Turmeric and Smoked Paprika to taste

Black Sea Salt and Nutmeg to taste

About 1 C Vegan Cheese Shreds

I could of added Cumin and Cayenne Pepper to taste, too, but for some reason I didn't.

I actually did this as a Hot Pot...on the stove top!  

I really wasn't sure how this would work out...but it was TASTY!  I was pleasantly surprised.  The Tater Tots broke up into a mush because of all my stirring.  Another way to do it is to bake it which would be better for the crispier texture and I might try that at some point but this was the quicker and lazier version.  Regardless it was pretty YUMMY!

Green Lentil Sloppy Joe's

Last weekend I threw together a Green Lentil Sloppy Joe.  I have to say the texture was more firm than the Red Lentil Sloppy Joe I did last year but this recipe's taste was YUMMY regardless!  Here's what I used...

1 C Green Lentils

1-2 T Grapeseed Oil

1-2 T Wildtree Absolutely Onion 

4 Cloves Garlic, minced

1 can of Tomato Sauce

3 T Coconut Sugar

2 T Vegan Worcestershire Sauce

1 t Chili Powder

1 t Cumin

Black Sea Salt to taste

Smoked Paprika to taste

I do have a lot of back logging to do and I hope to be caught up soon!  (yeah right!)

I will say that I do have another Vegan Mac & Cheese to post as well as a Mayan Pumpkin Seed Dip to share!  

This past week I also attended a local Post Card Writing Campaign to write to elected officials and I will share photos of that soon, too!

What have you been up to this past week?  TGIF!

Simple Cashew Cream

My father AND my husband cannot consume nuts but LOVE them.  I remember making this Simple Cashew Cream a while back andI know my dad would LOVE it.  I really need to get my rear-in-gear and try and make some for the holidays...or really ANY time...because it's SO EASY!  Throw everything into a high speed blender and there you go!

Simple Cashew Cream

1 C Soaked Cashews

1/4 C Water

1 T Agave Nectar

1 t Garden of Life OPP Vanilla

Warm Vanilla Spiced Chai

It happens every year...Winter Time in the snow belt...sigh...

At least I can make some warm and comforting things to eat and drink to combat it.

Warm Vanilla Spiced Chai - infuse/steep your own chai or use a chai flavored product like I did here!

2 Frozen Bananas

1 C Almond Milk

1 Scoop Garden of Life Vanilla Chai Raw Protein

Optional:

1/8 t Vanilla Powder

1/4 t Cinnamon Powder

1/4 t Ground Ginger

Pinch of Nutmeg

For the optional ingredients you can use them right away to kick it up a notch or use as a sprinkle to top to your liking!

Fruity Dream Slushie

I'm thinking about posting a variation of this over at Sororitea Sisters because it uses Yerba Mate!  You could either infuse/steep your own Yerba Mate or use a product like I did here!  I used Garden of Life's Yerba Mate OPP Yerba Mate and it worked nicely!  This was a fruity, creamy, slushie sort of a treat.

Fruity Dream Slushie

1 C Frozen Mango, Cubed

6 Strawberries

1 C Pineapple, Cubed

1 C Fresh Orange Juice (or more)

1 T Garden of Life Yerba Mate Organic Plant Protein Powder

Sorry Vegan MoFo! YIKES! Vanilla Pudding!

Well, I SUCK!

I totally blew this years Vegan MoFo for my vegan foodie posts.  At least I was able to feature at least 1 vegan tea a day for Vegan MoFo over at Sororitea Sisters, tho!

I honestly have no idea where to jump in with all of the stuff I have been backlogging to post someday so why not start with a recipe?  I have been really busy but lazy all at the same time so for occasions like this I thought blender options are always nice!

Vanilla Pudding, anyone?

1 C Cashews, Soaked

1 C Cashew/Almond Milk (made at home or store bought)

1 to 2 t Garden of Life Vanilla Organic Protein Powder

3 T Coconut Butter (I used Raw Coconut Butter with Coconut Blossom Sugar from Divine Organics)

4 to 8 drops of Liquid Stevia (or other sweetener)

Pinch of Pink Himalayan Sea Salt (optional)

I hope to get back into the swing of things and posting again so any/all encouragement is appreciated - CHEERS!

I'm Back!!! Thanks To Vegan MoFo!

I know it's been an AWFUL LONG TIME since my last post and I have LOTS and LOTS of catching up to do which I will certainly be trying to do VERY SOON!

I have to THANK Vegan MoFo for the swift kick in the butt I needed to get back into posting here at My Blissful Journey.  I have participated in Vegan MoFo for YEARS and was very exciting it was returning once again.

Today's prompt is Favorite Food which is pretty impossible for MOST of us to do, I think, because we usually get so excited about foods that are vegan in general!  BUT...having said that...I will attempt to post about one of my favorite foods...CHICK PEAS.

It's funny I remembering not really loving Chickpeas when I was small.  I think it was because of the texture.  Fast forward several years and BAM!  I LOVE THEM!  I love that more and more as the days go by, actually.  So for today's post I will be feature a few of my favorite dishes that contain chickpeas.

First up...Kale, Chickpeas, Onion, Garlic, Red Bell Peppers, Hemp Seeds, Turmeric, Spices, Vegan Sour Cream, Sriracha! There may or may not be carrots in there, too! I can't remember. This was the first one I did of many when I first picked up a HUGE bag of chopped Kale.

If you mix the Sour Cream and Sriracha into everything else it made a nice sauce, too!

On top of this heaping pile of nachos I made a sunflower seed based sour cream. I also used chickpeas, avocado, corn chips, taco sauce, nutritional yeast, and tomatoes. With the chickpeas I put them on stove top first with paprika, onion, cumin, and garlic and chili sea salt. 

The Sunflower Sour Cream had 3/4 C Sunflower Seeds, 3/4 C Water, 2 T Lemon Juice, 1 t Wildtree Garlic Galore, and 1/2 t Wildtree Absolutely Onion which is NOW Vegan AND Organic!

Here's a Mediterranean Chickpea Salad of sorts I have done in the past! Here's what's in it...

2 C Chickpeas

1 C diced tomatoes

1 Yellow Bell Pepper

1/4 C Parsley

1/4 C Chives

1 T Oregano

3 T Balsamic

Sea Salt/Pepper to taste

Cauliflower Chickpea Casserole is something I need to revisit again soon!  I remember it being YUMMY!

2 C Chickpeas

1 Pound Frozen Cauliflower

5 Carrots

2 Handfuls of Chives

1 C Vegan Bread Crumbs

1 C Water

2+ T Grapeseed Oil

1 T Wildtree Garlic Galore

To Taste Wildtree California Garlic Pepper

I started with Spinach, Chickpeas, and Carrots. I made a mild cheesy sauce with Almond/Coconut Milk, Earth Balance, and left over Egg Trick Seasoning (the recipe for that is from The Vegan Zombie Cookbook). I then topped it with baked Tater Tots. Next step - I covered it in leftover vegan cheese sauce I made with a combo of almond milk, Daiya Cheese, and spices. Then I sprinkled Wildtree Taco Seasoning and Hemp Seeds over it! This was pretty amazing if I do say so myself!

Chickpea Vegan Egg Salad

2 C Chickpeas (sprouted, mashed/in Ninja)

1 T Tahini

2 T Vegan Mayo

2 T Dijon Mutard

3 T Onion "Greens" (Onion Sprouts/Shoots)

1 T Lemon Juice

1/2 tea Garlic Powder

1/2 tea Kala Namak (Sea Salt)

1/4 tea Turmeric

Vegan Irish Stew (with Chickpeas)

6 C Water

6 tea veggie bouillon (Wildtree)

1 pound of potatoes

3 carrots

1 stalk celery

1 onion

1 pound Chickpeas

4 tea Bragg's Liquid Amino's

1 tea California Garlic Pepper (Wildtree)

And of course...no vegan post talking about Chickpeas would be complete without some sort of Hummus, right?  And this is just your basic or base hummus!

2 cans of chickpeas

2 Tablespoons Lemon Juice

7-10 cloves of garlic or 2-3 Tablespoons of Minced Garlic

2 Tablespoons Tahini

garlic flavored oil (or olive or Grapeseed oil) to taste

spices of choice

OH!!!!!!  Also...NEW THIS YEAR!!!!

The Sororitea Sisters will be participating in Vegan MoFo!  Yup!  The Tea Review Blog that I co-founded is participating and contributing at least 1 vegan tea post each day during Vegan MoFo!  Be sure to check it out, link up, comment and let us know that Vegan MoFo sent ya!  

The Sororitea Sisters