Two months of blogging
Two months ago yesterday I wrote a guest post on Cook.Vegan.Lover. which kicked off this blog. There have been 1,019 unique visitors to this blog since June 16! Thank you for reading and for joining me on this journey!
Google Analytics, a wonderful free service for bloggers, has been helpful in driving the direction of the blog. Most readers are interested in recipes, fitness and what it means to be vegan. Thankfully, that’s why I started the blog so I’ll keep it up.
I recently asked folks on my Facebook page what they would like me to write about. Brenda wants to know how vegan eating might ease hot flashes (me too, I’ll need to know sooner rather than later!) Barbara wants to know how to provide nutrient rich (and delicious!) vegan foods to her children (which is going to be interesting since my husband and I opted for cats over children, but I’m up for the challenge!) Sabiel has inspired me to write an Ode to the Legume (give me some time Sabiel!)
What would you like me to write about? (and thanks again for following the blog!)
Yep, Another burger
I’ll admit it, I lacked motivation and vision in the kitchen this weekend. But I did manage to try out a new vegan patty, based on my Quinoa-Daiya Burger.
JL’s Protein Patty
Makes 4 patties
1/2 cup of cooked quinoa
1/2 cup of TVP (soaked in 1/2 cup of vegetable stock for 20 minutes)
1/2 can of chick peas
1/2 t Herbamere
Dash of dulse flakes
1/2 t vegan Worcestershire
In the food processor, pulse first five ingredients for 30 seconds; scrape the sides of the bowl, pulse while adding the vegan Worcestershire for another 20 seconds.
Grill (on a George Foreman) for about 8 minutes on each side. (You can easily bake or pan-fry this patties, as well. Have fun with it!)
On Sunday evening I melted a bit of Daiya cheddar cheese on one of the patties and served it in two collard green leaves, with a slice of grilled onion, slice of yellow tomato and avocado.
On Monday evening I reheated a patty
and served it on a slice of onion, between yellow tomato slices and with a dollop of Vegenaise (with a salad of massaged kale, cucumber, onion, yellow beans and seasoned with sesame oil, juice of one lemon, dulse flakes, cayenne pepper and cinnamon.)
Enjoy!
