Kale Smoothies. Breakfast Quinoa. Vegan Month of Food.

Saturday rolls around and my body is ready for the slow & lazy weekend of time spent catching up with loved ones, but for us city dwellers who are bound by September 1st leases – Labor Day is all about movement.

It has been a year & a summer since I graduated from college and I am in disbelief that I am moving to a new home. This year, my life is process. It is about finding space & openness in tight moments. As I am packing up my books, kitchen utensils, and bedding, I am caught thinking about all the unforgettable memories shared in this house – from early morning tea on the porch with visitors to small dinner potlucks with close friends to late night vegan parties with music, laughter, and love.

This September, I am filled with gratitude for all the beautiful people who have been in my life this year – cheering me on, holding me up during the moments I am most vulnerable. As I drive away from my old house for the last time I am thinking about a conversation with a loved one, where we talked about the meaning of home. Home, for us travelers & wanderers, being something that we make from our bodies – from thin air – from smoke, and late night dancing, and early morning solitude.

Today, I am thinking about how experimentation and spontaneity are essential life forces. The unexpected, being what humbles and grounds me in the present. This morning, the 4:00 am alarm is calling my tired limbs from bed. I drive my partner to the airport, but he ends up taking my keys with him to Texas and all I can do is laugh.

It is 5:00 am and I am waiting for my roommates to wake-up so that I can get into the house. I am sitting on the deck and scrolling through my phone for the 10 best ways to break into your own home. At some point, I give in to the messiness of this morning – the unexpected – and as I sit I can feel the situation opening up. My mind slowly easing its grip on the situation and my frustration until I am able to see it is another event in the week – an opportunity for growth & learning.

I would have (of course) preferred not to have been locked out, but the situation is. In my head, there are so many to-do-lists that they are starting to look like a notepad, a novel, an ancient tome.

I am slowly walking back from attachment, from my fixation on what I think should be. This month, is Vegan Month of Food & I can feel the slow growing anxiety about trying to make 20 recipes, but when I take a step back. Slow down. Breath. Be present in this morning. Be present in the slow rise of the sun & water peeling way from grass.

I can feel my body waking up with the earth – with the here & now.

– Sweet Kale Smoothie –

 

ingredients.
– 1 yellow plantain, chopped
– 1 guava, peeled & seeded
– two handfuls of kale
– 1 tsp chlorella
– 2 tsp chia seeds
– 1 tsp maca powder
– 2 tbs golden flax seeds
– 1/4 cup almonds
– 1/4 cup sunflower seeds
– 1/4 cup almond milk
– 24 oz water

process.
In a blender, place yellow plantain, guava, two handfuls of kale. Add chia seeds, maca powder, flax seeds, almonds, sunflower seeds, almond milk, and water. Blend until smooth. Enjoy!

– Almond & Strawberry Breakfast Quinoa –

ingredients.
– 1 cup quinoa
– 2 cups almond milk
– 2 tbs brown sugar
– 2 tsp cinnamon 
– 1/4 cup chopped almonds, pistachios, and/or cashews
– sprinkle of flax seeds
– handful of fresh fruit (I used strawberries)

process.
In a small pot, place quinoa and almond milk. Bring to boil. Reduce to simmer & cover for 15-20 minutes. Once the almond milk is mostly cooked into the quinoa, mix in the brown sugar and cinnamon. Cook for 15-20 more minutes until almond milk is completely cooked into quinoa. 

Remove from heat and serve with fresh fruit and flax seeds. Add vegan butter, coconut, or more almond milk (if you like)!

Friends Let Friends Eat Tofu Omelets.

Try & try & try & try again. At least that’s what it took to finally make a tofu omelet. Last night, my friend Sasha, a fellow veg & blogger, crashed on the pullout couch. We tucked in early after scarfing down some late night leftovers from my meal with my good friends Bridget & Ian. It seems as people are coming together over food at my house these days. Whether I am whipping up something in the morning for myself or headed to the farmer’s market to get some early fall inspiration – there seems to always be a couple pair of hands and feet in the kitchen.

I remember earlier in the summer I was up at Sasha’s apartment and she baked breaded vegan eggplant and we sat around eating & chatting until we lost track of time. We both graduated back in May & there have been overwhelming transitions in our lives. I forgot to mention, I also worked with Sasha for the past eight months, we lived in the same apartment complex, and shared an office – we have been joined at the hip since May. I haven’t had the opportunity to see her lately now that we don’t share the same physical space. It was nice to have her here. To chat over all the things we haven’t caught up on & to lounge in the dining room over warm tofu omelets.

Around noon Sasha started to get ready for work and there I was, in full unemployment splendor, on the couch in my pajamas at noon pouring over job applications, cover letters, and resumes. My phone rings from a blocked number and it happened, a job offer. The one reason I feel like I have been holding my breath for months. It seemed like the perfect morning for this – sun shining through my windows & a good friend at my side.

The last few months have taught me more lessons than I can count, but I know this. The people in my life matter. Every successful & failed vegan meal, every late night drink & brief conversation has helped me to get through this tough period. It has been the people in my life that helped me to get through this last period and I thank each and every one of them for that. This week, there will be pumpkins carved, appetizers made, and roaming around the Boston Vegetarian Food Festival.

To everyone who I have talked to on the phone, had over for dinner or life chats, and/or given me a hug or a brief word of encouragement, thank you. I could not have done it all without you.

–Tofu Omelet–

Preparation Time: 45 minutes
Cook Time: 15 minutes
Yields: 2-3 omelets

ingredients.
-1 14 oz package soft tofu, partially drained
-2 cloves of garlic
-2 Tbs nutritional yeast
-2 Tbs olive oil
-1/4 tsp ground mustard
-1/2 tsp salt
-1/2 cup hazelnut flour
-1 Tbs arrowroot
-1/4 cup water

filling:
-1/2 yellow onion
-1/2 roma tomato
-1 cup swiss chard, chopped

directions.
Slice tofu into 1″ squares. Place in food processor & puree on high until smooth. Add garlic, nutritional yeast, olive oil, mustard seed & salt until completely mixed. Make sure at this point that you reach a smooth consistency. If you don’t, you will have a clump mess that won’t produce a consistent texture.

Add hazelnut flour, arrowroot, & water. Mix thoroughly so that the tofu mixture & the flour is completely combined. The consistency should be similar to that of pancake batter. The original recipe called for chickpea flour; however, I just used whatever I had in my cabinet. In came out nutty & delicious, but I had to play with the measurements in regards to water. Make sure that the consistency is thin enough to spread.

Pour batter into a non-stick pan & cook on medium until golden brown on the bottom side. The top side will be golden & semi-dry. Place whichever vegetables you have chosen to fill the omelet with & fold top half over onto the contents. Let cook 3-5 minutes. Remove from the heat & pair with sprouts & hot sauce! Enjoy!

*This recipe was adapted from the Post-Punk Kitchen, Tofu Omelet Recipe.*