Greetings from the snowy mountains!
Friday I shared how we prepared for this trip. We arrived in Breckenridge in the afternoon and we met a blog reader and her husband (Hi Fran and Roy!) at Amazing Grace for lunch. We had a great conversation and I enjoyed this lovely spicy tofu salad and a vegan chocolate chip cookie.
We awoke to a snowy morning. When my friend started to make his steel-cut oats I had to stop him. Why take all that time when I had my pressure cooker with me?!
It was snowshoeing time for me and Dave!
Neither of us have ever hiked – or snowshoed – so we made the obvious choice and opted for the 4.5 mile / 2.5 hour loop at the Frisco Nordic Center, without water. (What can I say? We’re new around here!)
We were hooked with the first step.
And once we got here…
Saturday evening I was in charge of dinner for one vegan (hi!), two vegetarians and one omnivore.
We had massaged kale salad (with avocado, lime juice, coconut bacon and diced medjool dates).
I simmered the seitan and Dave prepped the potatoes and carrots for the pressure cooker.
We cooked the root veggies in vegetable broth and then I mashed them in homemade vegan butter. Dave made gravy from a mix (we added seitan broth and a dash of cinnamon and ginger).
Dinner was served!
We are heading home early to see the Colorado Springs Philharmonic this afternoon so I won’t be sharing vegan news you can use this week (sorry!) but here’s a quick round-up from the blog.
This week on the blogs
JL goes Vegan
FRIDAY: Road Trip Prep, Vegan-Style
Stop Chasing Skinny
Have you stopped chasing skinny? Submit your story today.