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.


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.


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!


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


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
shredded carrots

Walnut Puree


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!


  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!

    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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