We are still in the month of September. Honestly, I haven’t been posting much as of late because mainly I haven’t had much things to write about. I haven’t been cooking a lot, it’s been the basics such as spaghetti, peanut butter sandwiches or peanut butter and crackers, and some fruit here and there. With classes in full swing, my main thing has been keeping up with the gazillion readings we have to do each week and keeping my kitchen routines short and sweet. And this is okay. Sometimes we feel like we need to be rock stars in the kitchen every week but we don’t. I have a simple go-to list of foods that I buy and keep in stock and I kind of rotate around those items with the help of Pinterest.
I’ve been staying away from soy products as much as a I can but I discovered coconut bacon and it’s pretty legit. It does have that texture of baked coconut flakes but it has the seasonings reminiscent of bacon bits that you would buy through the grocer’s aisle with all the salad dressings and toppings.
With two months left in my vegan year, I can say it’s definitely a lot easier now than at two months in. When I get extremely hungry I do crave animal products though, so I try not to get to the point where I feel like I’m starving. Hungry people make poor choices. It’s a fact, just ask Google. During my 3-hour classes I keep granola or biscuits on hand lest I run to the vending machine for the junk food they have there.
I am looking forward to the pumpkin overload that’s going to kick off next month. I’ve gotten started already.
It tasted beautiful. The spices were a great match with the crisp taste of cider and added that it’s starting to get a little cooler, I’m excited for pumpkin mania.
My sad, sad attempt at a baked onion bloom. I used a red onion and I needed to work the batter into the crevices more. Also, note to self: when deep frying vegetables in batter, please season before coating.
Anyway, cheers to the next 103 days left in 2015.
Vegan 365 