...Meaghan Herself

opinionatedcheese:

vegan-veins:

New shirt! It’s minty green, the colour doesn’t show up that well in this photo. I got it from here :)

I need this!

It’s not often that I see veg shirts that I really like! :)

e-d-i-b-l-e:

avocado toast = best breakfast

jasontylerburton:

Not much to improve upon here. A tent, blue sky, a mountainous view, and my girl. Wyoming. 2010.

vegan-yums:

Avocado & Toast by Azwebear on Flickr.

Italian Rice and Beans

I’m back from my epic quest across country! I’m slowly settling into living at Jordan’s mom’s house. It’s kind of strange and I’m pretty sure she doesn’t like that I cook all the time. I am really yearning for my own space. Regardless, I’m back to cooking after a two week hiatus which feels really nice! I’m in love with this area. The farmer’s markets are huge and the supermarkets here have so much variety. I feel quite inspired being here.

I had bought a bunch of cherry tomatoes and I didn’t really have a plan for them. As it turns out, roasted cherry tomatoes are freakin delicious! This recipe was inspired by Vegan Yum Yum’s Italian Rice and Beans. I kept a lot of the same ingredients she used, but I changed it up a bit. This dish is so hearty, filling, and healthy. I love it! Anyways, here’s the recipe:

To prepare the tomatoes:

Take a pint of cherry tomatoes and cut them into halves. Place on a cookie sheet along with a few smashed and peeled cloves of garlic, a sprinkling of italian herbs, a drizzle of extra virgin olive oil, a drizzle of balsamic vinegar. Toss to coat. Season with salt and pepper. Roast the tomatoes at 350 degrees for about 30 minutes, or until the tomatoes are somewhat shriveled and caramelized. Toss the roasted tomatoes with 3 tablespoons of chopped fresh basil. Set aside to cool.

Add a cup of brown rice to a sauce pan along with 2 cups of water or broth. Bring the rice to a boil and then lower to a simmer and cover. While the rice is cooking, toast 1/4 cup of pine nuts in a dry skillet over medium heat. Set pine nuts aside. Add a little bit of oil to the pan and add one sweet onion thinly sliced. Cook the onion over medium-low heat until the onions caramelize, about 20 minutes. Season with salt and pepper and whatever assortment of dried herbs you prefer (I went with oregano, basil, and thyme). Add a few large handfuls of baby spinach to the pan and sautee until the spinach begins to wilt. Add a can of rinsed great northern or cannelini beans to the pan, along with the roasted tomatoes. Add the rice and stir to combine. Finish the dish off with the zest of a lemon, salt, and pepper. Serve and enjoy! :)

vegnews:

Guess why this vegan Alfredo sauce is so creamy? … Wait for it … Cauliflower! Click here for the surprising recipe. 

made cauliflower mac and cheese and it was a hit…can’t wait to try this!

(Source: 7minus7)