Vegan Pumpkin Cinnamon Rolls

Things have been pretty busy round these parts now that I've started working part time in addition to my regular full time job. But here and there I have been able to make some tasty vegan treats - like these heavenly vegan pumpkin cinnamon rolls!

Overnight Oats and Vegan Corn Chowder

Some people eat the same thing for breakfast every day. Nate has cereal for breakfast almost every single morning, the exception being on weekends when he'll occasionally cook up something he refers to as "egg blasters" (never eat the egg blasters. Trust me on this one). I go through phases with breakfast. I'll find something (like avocado toast) that I eat for a week, then Iget bored and usually end up having dinner leftovers for the next few days.

Recently, I was craving something a little more traditional in the mornings, and I think it's going to become my newest breakfast fad.

Vegan Herbed Orzo Salad with Meyer Lemon Vinaigrette

Nothing in the world reminds me of my first winter in California so much as the smell of meyer lemon. I had read about meyer lemons but never tasted, or even seen, one until I moved here. For the first few months after we moved, with basically just a car full of clothes and Nate's computer, I would endlessly scroll through Craigslist's "free" section to see if there was anything we could use. One day, someone listed meyer lemons, fresh from their own tree.

Vegan Bean and Sweet Potato Chili

Some dishes are easier to veganize than others, and this vegan bean and sweet potato chili is a great example of a recipe where no love is lost by eliminating meat.

Simple Avocado Toast and Fun Food Links

Sometimes the simplest things in life are the best, as is the case with this avocado toast, which I've been having for breakfast in various forms for the past few days.

Iced Vegan Pumpkin Spiced Latte

Even here in Southern California, it's beginning to feel like fall! The nights are slightly chillier; it was cool enough this morning that I pulled my blanket out of the closet for the first time in months (in the summer we sleep with just a top sheet and a duvet cover). While the mornings are cooling off, the days have still been warm, and to combine my love of fall with the reality of the daily temperature, I decided to try my hand at iced vegan pumpkin spiced lattes.

Vegan Lentil and Black Rice Chopped Salad

Yum. I think a lot of vegans get asked if all we eat is salads. Well...um...it's not ALL I eat!! 

The fact is that when you want a healthy vegan lunch, sometimes the simplest thing to do is chop up whatever's in the fridge, toss it with a quick homemade dressing, and have at it. But this is no ordinary garden salad!

My Reasons for Becoming...VEGAN!

A summery vegan flatbread, hummus and tomato lunch

Have you ever had something that you really wanted to do? Something that felt right, that you'd thought about for years...something that you knew would make you happier with yourself — but for one reason or another, taking the leap and actually DOING it seemed almost impossible?

Mussels with Chorizo, Tomato, and Potato Stew

I impulse bought a pound of mussels at the farmer's market on Sunday. On the way home we went to a Mexican grocery store and bought fresh chorizo and small white potatoes, and by the time we got back to the apartment I knew exactly what I was going to make.

Homemade Pita Pockets, Dumpling Wrappers, and Pesto Pizza

Things have been super busy around here so I haven't had much time to meticulously photograph my meals, even though we've been trying out lots of cool new foods. I've been especially interested in trying to recreate all of the bread products I normally would buy from the store - things like pita pockets, dumpling wrappers, pizza dough, and flour tortillas.

Spaghetti Squash Sesame Noodles

I am seriously obsessed with the flavor of sesame. I ADORE the Pioneer Woman's sesame noodles, but they call for a completely whackadoodle amount of oil. Like, 7 TABLESPOONS. So, I searched for a lightened up version, and found this recipe from Shrinking Kitchen. But I was pretty sure I could go one step further to make this delightful side dish even healthier, as I had a bright yellow spaghetti squash sitting on the counter, a ripe red pepper in the fridge, and some crispy sugar snap peas just waiting to be tossed into something.

Green Herb Risotto with Savory Mushrooms

Spring is finally here, and with it, an abundance of fresh green veggies and herbs. Living in Southern California means there isn't exactly a dearth of fresh produce in the winter, but with spring comes those tender green morsels that potatoes and squash just can't compete with. 

Freshly shelled sweet green peas!

When I saw this recipe for Green Risotto on Serious Eats, I knew I had to make it. Fresh herbs and spinach are pureed and added to creamy rice, then topped with savory sauteed mushrooms.

Spicy Thai Curry Soup with Chicken and Sweet Potato

I am obsessed with Thai food. I love the rich tapestry of flavors in each dish - the combination of sweet, salty, sour, and savory. I love the textures - juicy lime, crunchy peanuts, silky noodles. So, when I saw this recipe for Spicy Thai Curry Soup with Chicken and Sweet Potato in Bon Appetit, I knew I had to make it!

I changed a few things from the original recipe - namely that I made my own curry paste (because I do a lot of Thai-inspired cooking anyway) and that I used chicken breast instead of thighs, since that's what I had on hand.

Baked Sweet Potato Fries with Cilantro Sauce

Sweet potatoes are one of my favorite vegetables, and sweet potato fries are one of my favorite foods. But who wants to deal with all of that deep frying? What if you could harness the deliciousness and nutritiousness of the sweet potato in a healthier, BAKED sweet potato fry?!?! Well my friends, no more "what ifs." The baked sweet potato fry is here to stay.

Easy Pink Lemonade

My favorite time of year in Southern California is Winter. The days are warm enough for lemonade, and the nights are cool enough for a hot cup of tea. 

And....CITRUS IS IN SEASON. I am so, so lucky to live somewhere where local, seasonal produce is readily available. Even better - the local seasonal produce is so varied that even when heirloom tomatoes and peaches and the bounties of summer can't be found, I can replace them with succulent grapes, more kinds of kale then I've ever seen, squashes galore - and, of course, LEMONS!