I think this is the longest I’ve gone without blogging. I’m amazed that it’s been three months since my last post – where did the time go?! Well, it’s a New Year and I’m ready to get back on track with writing on this blog again.
The holiday season was awesome, and as usual I ate way too much from Thanksgiving all the way to New Year’s Day. I spent Thanksgiving in Atlanta with both my and my husband’s family. My sister and Mom made a fantastic vegan feast. I feel so grateful to have family that cooks vegan dishes for me and my husband.
I was getting a little nostalgic for family holiday traditions by the time Christmas Eve rolled around, so I made a cruelty-free version of the Italian-American’s Feast of the 7 Fishes. Because it was only me and my husband on Christmas Eve, I made just 2 “fishes” by using Gardein’s Mini Crabless Cakes and Golden Fishless Filets. I’m in love with these fish-alternatives and am excited to see what else Gardein will create in the seafood department!
Then, Christmas was spent in Boulder, CO with my family. I had my siblings, brothers-in-law, nephew, parents and grandmother all fly in from California, Georgia and New York to spend the holiday with us in Colorado.
It was an amazing time. I didn’t take any food pictures (I know, crazy, right?!) but here are some photos from our snowshoeing adventure.
My husband and I went to the Celestial Seasoning’s Teahouse, which was such a blast!
We also spent some time on Pearl Street, and since it was so cold, I got this chai tea to warm me up while we were walking around. Isn’t it pretty?
While on Pearl Street, we met “Flat Bernie” – how funny!
On New Year’s Day, sticking to the Southern tradition of making food for good luck, I cooked a dish that had collard greens with a side of corn bread. The grocery store in Colorado was out of frozen black eyed peas, so I had to hope that even with this missing ingredient, I’d still get plenty of luck for the New Year.
For the corn bread, I followed the recipe on the side of the Quaker Corn Meal Box, and veganized it by substituting the milk for soy milk and the egg for 1 Tbsp flaxseed meal mixed with 3 Tbsp water. Even though it looks like banana bread because I used the wrong pan, it turned out really good!
With the holidays behind us, I’m looking forward to the rest of 2016! I’ve recently reached my three-year vegan anniversary, and I am excited to see what this year will bring with my vegan journey.