Snap Krackle Pop !

Vegan Rice Krispie Treats!! I have made one previous attempt since going vegan to make these childhood treats, but was pretty unsuccessful... the result was dry and tasteless. So I turned to a recipe I knew I could trust, the Nicer Krispies Treats from ED&BV. In addition to the gooeyness of the treat itself, these are filled with pistachios, white and dark chocolate chips, pistachios, and coconut. Perfect for a pick-me-up after planning vegan outreach events with Society of PEACE here in Houston (I shared these with our planning committee).

And here's a simple dinner consisting of gnocchi with sauteed mushrooms and garlic and earth balance over a bed of pureed roasted sweet potatoes with garlic. Kind of an overkill on the potatoes, the components are better kept separate I think. But it was an experiment, plus I was trying to get rid of my plethora of potatoes.
I made my first green smoothie! Well, the color is actually kind of bleh. I used two kale leaves, in addition to my standard favorite smoothie ingredients (banana, strawberries, mango, peanut butter, flax meal, and soy milk). Afterwards I felt so proud of myself for getting some greens in my tummy before noon! I think I may try spinach next, the flavor is milder so maybe I can add more and make the color a bit more pleasing to the eye.
Okay, time to go do dishes...

Family Breakfast

This weekend my grandparents and aunt visited Houston, so this morning John and I drove out west to join them at my parent's home for breakfast. It was one of those breakfasts that leaves you pleasantly full, plus you feel like you've put something healthy in your body. Here is my yummy plate....

My mom gets credit for the amazingly yummy waffles and fruit salad. The waffle recipe is from VWAV, the Oatmeal-Banana-Raisin Waffles, minus the raisins. We topped them with fresh bananas, blueberries, pecans, and maple syrup. Mmmmm, so good, I'd been craving waffles for awhile now.

My contribution was mini crustless tofu quiches from Fat Free Vegan Kitchen. I got up early this morning to try this recipe out, and I thought they turned out well, nice and light and a perfect compliment to the waffles. In addition to mushrooms and red peppers, I also added some bakin bits. Here they are garnished with some fresh chives:

My only mistake I think was leaving them in the muffin pan while I went to take a shower. When I came back there was a lot of moisture built up in the pan (it's been insanely humid here the past few days), making it difficult to remove the quiches. But they were still tasty, everyone tried them and gobbled them up. Next time I think I will try different veggie combinations and maybe making a big quiche in a pie crust, the possibilities are endless!

Another quick breakfast this week, my favorite smoothie. Half a banana, frozen strawberries and mangos, ground flax seeds, a spoonful of peanut butter, and plenty of vanilla soymilk. Couldn't help but show it off in my VeganDish mug....

And finally, a yummy dinner from this past week that we tried for the first time, Quinoa Hummus Casserole from Vive Le Vegan. The roasted vegetables (zucchini, red pepper, fennel)were perfectly cooked and the creamy hummus paired with the quinoa made for a protein-packed meal. Another recipe that has lots of variations, different kinds of grains, different kinds of hummus, and an endless number of vegetables to top it off with.