Sunday, September 15, 2013

Weekend Happiness


I had a great weekend, full of activities and fun.  Before I show you the recipe for the picture above, here's a photo blast of happenings from the past 3 days.

Friday

I brought in some yummy food, went to yoga at noon, worked a bit in the afternoon, then pacified my upcoming medical woes with some retail therapy.  I finally picked up a yoga mat that I won't slide all over, got some new sweaters and a purse.  Then, I headed home to clean the house and listen to The Kid, by Dan Savage.  I settled into a glass of wine and a bath and fell asleep before I could get any reading done.



Above was breakfast, chickpea wrap, and below is a daiya cheese slice and veggie sandwich.  This was my first time trying the slices, and they were pretty good.  I bet they would be very good melted.










Saturday

I woke up bright and early to head to the South Main Street Vintage Market.  I also got some amazing food at the vegetarian food truck, Green Cuisine.  Check out my write ups here and here.



After the market, I took a nice Saturday nap, and when I woke up, I made up a wrap with beyond meat.  It was yummy.  We settled into some football and hung out with Bodhi the rest of the afternoon.  Josh and I tried out the board game, Smallworld, and had a blast!









Sunday

After seeing this post on Vegan Richa, I knew that I needed to try tempeh scramble!  I also whipped up a walnut puree to go with it.


Tempeh Scramble Breakfast Burrito

Ingredients:

2 packs tempeh
1 frozen organic spinach pack
1 frozen broccoli steamer bag
1/4 c nutritional yeast
1 tbs cumin
1 tsp paprika
1 tbs curry powder
1/2 tsp garlic powder
1/2 tsp sea salt


  • Cut tempeh into cubes, place into pan with lid, cover with water, steam for 20 minutes.
  • Drain water and smash tempeh with a potato masher.
  • Add spices and thawed spinach.
  • Add steamed broccoli.
  • Cook down for another 15 minutes.
Additional Wrap toppings:
daiya cheese
sriracha
shredded carrots







Walnut Puree

Ingredients:

2 cups walnuts
1 cup red salsa
1/2 cup nutritional yeast

  • Blend all ingredients in a high powdered blender.  Use as base in tempeh scramble wrap.


Assemble and dig in! 




After brunch, Josh and I loaded up our bags and headed to Pinnacle Mountain.  Josh put his backpacking pack on with all of our gear, and I put my day pack on.  We're gearing up for backpacking season (fall until about February), and we wanted to go on a good hike.  We did the base trail loop, then went up the hard side of Pinnacle Mountain.  I've never gone up this side before, and it was like scaling a rock wall.  I was scared, but it was so much fun!  We ended up going down the easy side, because I would be terrified to go down the side we came up.  We did a little over 4 miles total, and it was beautiful at the top.

We left the park, completely filthy, and headed towards Mellow Mushroom.  At least we changed our shirts first.  I made up a vegan salad, but after the hike I could only eat about half of it.  











That was my awesome weekend, and now I'm completely exhausted.  I hope everyone had a great weekend, and I can't wait to see what Vegan Mofo posts we have coming this week!

6 comments:

  1. Oh my gosh, last time we climbed Pinnacle we went up the hard side for the first time and I was AMAZED at how difficult it became as you went up! There were definitely a few giant rocks where my short legs could not find a good footing. Whew! It was fun though!

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    Replies
    1. i love hard side! we have been wanting to climb on the weekends but we've been working on our house.

      it's so beautiful!

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