Talia's Spaghetti and Un-Meatballs

This was the beginning of my culinary (and life) adventure in Cleveland. I made this meal from a recipe from Eat to Live. I chose it because my 12-year-old cousin's name is Talia, and she was eager to whip something up with me. Turns out Dr. Fuhrman's daughter's name is Talia as well, and this recipe was named for her. So, what better way to start our cooking and bonding time than with "Talia's Spaghetti and Un-Meatballs"? This was a perfect recipe to make with my little cuz, since it requires kneading and molding the ooey-gooey mixture- which Talia said felt like wet clay- with one's hands into balls. We also made a simple homemade sauce in the Vitamix (I am going to be so spoiled living here!) out of homemade dehydrated tomatoes, lots of fresh garlic, 2 cans of organic tomatoes, some vegetable juice, and a little olive oil. We topped it off with some gorgeous fresh basil from the garden.

Vegan Dinner with Beer: Soulmates

Thank you Dig Foods and Intuition Ale Works for a beautiful, delicious, romantic Valentine's evening!

 Beet Apple Terrine with Simple Salad and Avocado

White Bean Kambucha Tart with Seitan, Spinach, and Homemade Pickles

Maca Chocolate Cake with Raspberry Coulis

Me and My Love

Double fisting my Intuition beers from courses 1 and 2!

Veggie Pita Pizza

I needed a reprieve from my endless studying for finals, (and some sustenance), so I took a cooking break. I made this "pita pizza" on whole grain flat bread. I used plain strained tomatoes dressed up with Italian herbs, red pepper flakes, and garlic salt. Then I layered a bed of greens (blend of spinach, arugula, watercress, and a couples other I think). On top I put the zucchini, broccoli, and portobellos that I had sauteed in the tomato sauce. I drizzled it all with a lil olive oil and baked it on 375 for about 10 minutes. It turned out deliciously crispy and satisfying!

Happy 1 Year (and 3 days) Anniversary to our blog!

I can't believe we started this blog a year (and three days) ago. Thanks to all our readers (David and Mrs. P) for reading! I hope you all have had a wonderful Thanksgiving. I am always so thankful to have all the love in my life that I have. This year I am mostly thankful for growth and love. I am spending this year's day of thanks at The Farm of Peace in Pennsylvania with Josh and his family. I have had the most variety of beautiful vegan food I have ever had continuously since I have been here, starting with a super yummy vegan pumpkin pie Josh's mom created. She composed the crust of pulverised almonds, almond flour and coconut oil. The filling was composed of tofu, pumpkin, spices and a little agave nectar. Then she spread a thin layer of chocolate on top made of coconut oil and cocoa. She then went above and beyond and got vegan whipped cream which is made from cashews and almonds. It was also awesome. I will have to go into more detail about all the other foods I've had here later. But until then, I hope everyone had a happy turkey day, in the most literal sense, of course!

Hare Hare, Krishna Krishna!

This is the meal that I had on Tuesday at the Hare Krishna lunch. Soooo yummy, sooo addicting! My mouth is watering just looking at it!