2-fer-1 Sunday!

You can has double blog today!!

I love Sundays!  Even though we have to work, it’s not until 1pm so that still allows us time to stay out late on a Saturday night (which is rare) and sleep in on Sunday if need be.  I almost never sleep in though.  Last night we went to my brother & sister-in-law’s house for vegan jambalaya and Trivial Pursuit!  It was really a lot of fun. 

Of course Blake’s uncle was at our house when we got home, which kept Blake occupied until about 2 in the morning.  I promptly made myself scarce and hit the hay by about midnight. Bright –eyed and bushy tailed, I emerged at about 9:30 this morning.  After a mandatory cup of Earl Grey, I decided to attempt to veganize one of my favorite banana muffin recipes.  I had shamefully let 3 bananas over-ripen during the course of the week, so it was really the perfect excuse.

They turned out amazing!  The secret (to me anyway) is substituting eggs with this little concoction:

It’s a mixture of ground flax seed and water that you let sit for a few minutes till it gets goopy (kinda like eggs).  I also replaced the milk in the original recipe with almond milk, and the melted butter with vegetable oil.  The finished product was great, and I don't think anyone would ever know they were vegan.  I ended up eating 3 of the damn things today, but with around 120 calories each, they're not the worst thing in the world.

It couldn’t possibly have been more beautiful today!  Some of my poor little plants finally got a reprieve from their long, dark stay in the garage.  There were only a couple deemed special enough not to be allowed to freeze to death. 

Everything else just had to fend for itself.  It’s all pretty much dead, and I’m hoping to get virtually everything ripped out and replaced with grass in the next month or two.  Except for the banana tree.  That thing looks like hell now, but he’ll be huge again by early June.

Oh!  I made the BEST 3-bean salad yesterday!  I got the recipe from my mom and it turned out so good I think I have to share the recipe.  It’s super healthy and totally vegan!  So, soooo good!

3-Bean Salad

(You can use any combo of beans you like; this is what I had on hand)

1 can green beans, drained

1 can garbanzo beans, drained and rinsed

1 can red beans, drained and rinsed

½ cup chopped onion

½ cup chopped bell pepper

½ cup white vinegar

¼ cup vegetable oil

2 tbsp. sugar

½ tsp. dry mustard

1 clove garlic, minced

Salt & pepper to taste

Combine the beans, onions and peppers in a decent sized bowl.  Mix together the remaining ingredients for the vinaigrette.  I put them all in a small Mason jar and shook vigorously.  Pour it over the beans and mix well.  Cover and refrigerate at least a couple of hours.  It just gets better and better the longer it sits.  I seriously cannot stop eating this stuff!! I had it again for lunch today on top of a big pile of brown rice.  I’m thinkin’ this may be dinner as well!