Happy Mother’s Day!

Happy Mother’s Day everyone!! Wow it is such a perfect day to celebrate the awesome women who are known by the unifying name of, “mom.”  I think I speak for just about all of us when I say our moms deserve so much more then a day of dedication.  Such hard working and caring individuals should be celebrated every day for all they do.

Charissa and I couldn’t possibly ask for a better mother.  This amazing woman puts all of her heart and soul into each one of her children like it was her only job.  A perfect example of how caring she actually is -> when we were babies she never once bought formula or pre-made baby food; before the baby bullet was even invented she would puree fresh food for us every meal.  I always talk about how important child nutrition is and she truly set us up for the healthy lifestyle we live today.

Like most girls, growing up we were not always the easiest two to deal with, hehe :), but like the super woman she is she busted through our mood swings and temper tantrums that we would throw on an all too regular basis.  Though there will always be those days where you want to rip each others hair out, there really is no bond that could even relate to that of a mother and her child.  So today I really hope that everyone is taking the time to fully thank their mothers for the often less then perfect hand they may have to deal with on those, ehem, rare… occasions.  I sure am.

Thank you mom for always being there for us, helping us through the stress and the difficult times and sharing in the many laughs along the way.  You have effected us in a way that we will never be able to fully express and for that we are ever grateful.   The last few years I have really gotten the opportunity to get closer to you and I am beyond excited to see what the future has in store for us!

Unfortunately Charissa and I were not able to be home for Mother’s Day due to work obligations but we did get to spend Friday night and Saturday with her! Friday our brother and his girlfriend joined us for a wine tasting at a fairly new winery in our area for a wine tasting.  While all were delicious, of course, we really enjoyed a new sparkling moscato that they saved for last.  After we got our drink on at Four Daughters Vineyard, we went home for a delicious homemade Chinese meal and some of our dad’s homemade port, yum!!

Saturday we made our parents Cinnamon French Toast and had a lazy day of laying out in the sun and gardening with the parents.  The night definitely would not have been complete without a boatload of grilled vegetables and our Baked Portabella Mushrooms!

For other dinner ideas to cook for mom tonight check out our Main Event page! And remember, it’s mother’s day for many of those animals out there as well, so be respectful and don’t eat their kids! 🙂

Before I sign out and lay in the sun here’s a fun Mother’s Day fact for you!

A mother giraffe often gives birth while standing, so the newborn’s first experience outside the womb is a 6-foot drop! Ha!

Thank you again to all of the mothers out there, we really do appreciate all that you do!

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Happy World Vegan Day!

Wow, it’s November 1st! Time always flies so fast. I hope that you had a fantastic Halloween! We had some cute trick-or-treaters here, especially the two that live right next door! 😉 I was going to do a post yesterday on vegan candy but didn’t get my butt in gear to do so. However, there were a ton of posts about making vegan candy or candy that you can buy that is vegan (accidentally or not). Peta has a whole list of candy, accidental or otherwise. Babble.com also has several recipe links for homemade candy bars that look delicious as well. All of these just go to show that just because it’s vegan, it doesn’t mean that it’s healthy! However, we do think that the occasional treat is okay with us 🙂

November 1st just happens to be World Vegan Day, and the start of Vegan Awareness Month. It’s a little ironic that vegan awareness month is the same month as Thanksgiving; a day that has become synonymous with the killing of millions of turkeys. We feel that Vegan Awareness Month should be a month to show how delicious vegan meals can be, as well as a month to show why we choose not to consume meat or animal products. Note: the majority of our friends and family are not vegan. I want to point out here that we are not here to judge anyone on the way that he or she eats (we get judged enough by people who don’t understand or somehow feel insulted by our choices); we just want everyone to know that eating vegan or vegetarian even a couple of times a week can be a step forward for your health, the environment, and of course the animals.

With that being said, one video that we recommend watching is Food, Inc.  This documentary discusses the food industry as a whole, and is not something that ‘pushes’ veganism on anyone as it concentrates more on what really goes on behind the scenes of where your food comes from. It shows facts on in the food industry that we had not previously thought of or known and I think that it is a good film for any consumer to watch, whether you are vegan or not. Another film that we have not seen yet (but want to see), is Forks Over Knives. Have you seen it? If so, let us know what you think.

What we want to do this month is give you a combination of vegan food (of course!) and facts that will hopefully inspire you to interlace veganism into your lifestyle. We also want to learn more ourselves and will happily take input from you.

Still with me? Great! Today’s recipe is a super easy one that doesn’t include a lot of hard-to-find ingredients that leave you searching the health food stores (well, there might be one in there..) so hopefully more of you can enjoy it. One of our favorite foods is a giant portabella mushroom. Or is it portobello? I’ve seen it spelled both ways and there’s even a discussion about it on chowhound.  I like the comment that portobello equals a male mushroom while portabella is female (which would make a little more sense if it was in Spanish..). Either way, it can step in for a burger, dress up a salad, become a mini-pizza or be stuffed with a variety of delectable ingredients. The following recipe is for a basic marinade that can be the starting point to many optional add-ons.

Baked Portabella Mushroom

  • 1 Portabella Mushroom, stem removed
  • 1/2 Tablespoon Soy Sauce
  • 1 teaspoon Vegan Worcestershire Sauce*
  • 1 Tablespoon Water
  • 1/4 teaspoon garlic salt, or to taste
  • 1/8 teaspoon each onion powder, garlic powder
  • 1/4 teaspoon Sriracha (optional)

– Preheat oven to 400 F and oil a small baking dish.

– Place the mushroom in the baking dish (gill-side up) and mix all ingredients together in a small bowl.

– Pour the marinade into the mushroom, brushing it on the top edges as well.

– Bake for 15-20 minutes or until desired doneness (I prefer mine to be very soft when eaten on a sandwich, otherwise it can be hard to bite into without taking the whole mushroom with you!).

– Options: Eat sliced on a salad, add it to a sandwich with some veggies, or stuff it with some quinoa and sautéed vegetables. Another option is to fill it with beans (seasoned with spices of your choice), top that with vegan cheese, and broil for about 3-5 minutes, or until the cheese melts.

I ate this one on a sandwich with a side of sauteed veggies.

*Did you know that most Worcestershire Sauce contains anchovies? You can find vegan Worcestershire sauce at many grocery stores in the health department. Two that we like are The Wizard’s and Annie’s Natural’s.

**As always, you can quadruple this recipe and bake it in a larger dish for more servings

Can you believe it’s November already? What documentaries have you watched that have been eye-opening for you?