Happy One Year Anniversary to Boo's Blog!

Happy Blog Anniversary to me!!!

One year ago today I stepped into the unknown world of blogging. I am thankful to all my blog buddies for their inspiring blogs to help me on my way. I missed my One year Vegan Anniversary, October 1, 2007, that was a rough time with our Tilly and sickness. I have been watching the calendar and was not going to miss this Anniversary! This has been one of the greatest adventures to me. January 1st will be 15 months for me as a vegan a lifestyle I would not give up for anything. It is because of all you in blog land that made my transition so easy. So a great big THANK YOU along with a MERRY CHRISTMAS & A HAPPY NEW YEAR to all who have given me inspiration, shared recipes, and friendship!

Christmas morning brunch.

I don't care much for orange juice. I like the real thing, the whole fruit.

My parents are habitual coffee drinkers. They always have a pot on and a cup full. We don't drink coffee nor even have a coffee pot, but I sure can make a mean cup of soy milk hot cocoa, which everyone enjoyed.

Susan's Skinny Fig Bars. Not only are these delicious they are really fun to make. I pressed the fig filling out on wax paper until I had the shape of the pan I was using. Then I put it on top of the crust and slowly peeled the paper away. It worked like a dream. These were a big hit. My mom called me yesterday to tell me she had eaten a some more of them. Thank you Susan!

Bryanna's Waffle Iron Hashbrowns. I also got this recipe from Susan's site. Another fun dish to make and also very delicious. DH who hates cooked carrots loved these. Brandie who also hates cooked carrots did not like them. Now I don't know if it is because she is pregnant and her taste buds have a mind of their own or if she really could taste the carrot. DH could not taste the carrot and therefore loved them. I guess everyone out there should give them a try and decide for yourselves. I think you could make them without the carrots, but I want to try substituting the zucchini for the carrots or sweet potatoes!

Of course what is a brunch without quiches. Susan's Mini Crustless Tofu Quiches are the only way to go. I didn't have any mushrooms so these are filled with red bell pepper, green onions, and garlic. My dad didn't even know they were made from tofu and loved them. Susan's right about making more. I only had enough tofu to make one batch, which meant we were limited to only 1 or 2 each. Sorry for the blurry picture.

Here are the show stoppers. I have been making my "Cinnabons" for years. They are vegetarian, but this year they needed to be Vegan. It worked! You could not tell the difference between the veggie and vegan ones. I am in Heaven! Granted these are only made once a year unless there is a really good reason. They are moist, delicious, sweet, and totally void of all nutritional properties. :o) Well, there is tofu in the frosting so that may give them a tiny boost of nutrition. They are 100% white flour, sugar, earth balance, and more sugar, but they are a family tradition and therefore we figure once a year we are allowed. I have a yearning to try them with whole wheat pastry flour and agave and see what happens. I will keep you posted on the outcome. Hmmm maybe stevia?

I leave you now with my plate of Christmas yummies and another thank you for helping to make this year one of my best years yet!

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!