How do you start your day & how do you end it?

Planning a wedding is very stressful. I have been cooking, eating, and even taking pictures, but have not had the time or should I say energy to post. I am also back to work 3 days a week, 4 hours a day. I know it may not seem like much, but when you don't move very well and you have to leave for work an hour and a half before you need to be there, just to find a parking place, the day is long and tiring. So for your enjoyment :o)

"Breakfast of Champions"

Here we have Susan's fantastic "Mini Crustless Tofu Quiche", fresh mango's, blueberries, and hash browns. Our family loves these quiche. If you have not tried them, what are you waiting for? Go for it and you will never turn back. I added cooked broccoli to them this time and they were gone in a matter of minutes. I can't even explain how good they are and this is coming from someone who has always had a great dislike for eggs. Give them a shot. No eggs equals incredible yumminess! Here are 2 of the best salads I have had all summer.

"Quinoa Spring Salad"

The first one is Quinoa Spring Salad from Dreena in her book Viva la Vegan on page 71. She had suggestions of amounts and ingredients. I used 3/4 cup roasted red bell peppers, toasted pine nuts, and left out the parsley, cilantro, or basil because I did not have any. It calls for 3-4 Tablespoons of a simple vinaigrette. I once again looked to Dreena and used her simple dressing on pg 57. What a fantastic dish! I can't say enough about it. I took it to a dinner with the ladies from my church and it disappeared almost instantly. Poor Brandie, she was so sad when I showed her the crumbs that were left.

"Cowboy Coleslaw"

Salad #2 is Cowboy Coleslaw from Alanna. I of course had to fool around with the recipe and it was a hit. Thank you Alanna for sharing it with us. Here is my adapted version:

COWBOY COLESLAW
2 cups grated carrot
2 cup thin-sliced red cabbage
1/4 cup chopped green onion
1 apple, peeled and grated
2 tablespoons toasted sunflower seeds

DRESSING
2 tablespoons water
2 tablespoons balsamic vinegar, white or red
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 tablespoon agave nectar
salt and pepper to taste
Gently combine the cabbage, carrots, and apple. Whisk together the dressing and add to your salad mix. Add the toasted sunflower seeds just before serving.

"Dreena's Tofu-Lovin Sandwich"

Have any of you seen the August issue of VegNews? Dreena has a couple wonderful recipes in there. Potato-Spinach Salad with Pine Nut Dressing, which I have not yet made and Tofu-Lovin Sandwiches, which are wonderful. The tofu is lightly fried with balsamic vinegar and tamari and mixed with garden goodies. Here I had it on sprouted grain bread, corn on the cob, and broccoli. DH loved it and mixed it with his green salad the next day for lunch. This recipe is very light and refreshing on these hot summer days. Thank you, Dreena for another wonderful recipe.

"Veggie Pizza"

A good old stand by! "Veggie Pizza" cheeseless of course. I love the mixture of roasted veggies, pineapple, and olives. So, so, good! This is a wonderful way to eat your gifts from your garden! If you have never had a cheeseless pizza you don't know what you are missing.

"Bumbleberry Crumb Pie"

What a better way to end a post than with dessert. Julie has graciously asked me to test, yet another one of her soon to be famous pies for her upcoming book. Friends you won't be disappointed. The lovely pie is a mixture of different berries ( I added extra fresh blueberries), with a whole wheat and oat crumb mixture. The smell, the taste, the drooling, and the final product with a side of Soy Delicious Vanilla. Thank you, Julie!