Today is THE day

When I first went vegan, Patrick was a little hesitant. While he has supported me in my eating endeavors, I think he was a little worried about the type of food I would be putting in front of him each night.

Perhaps this is why I was ecstatic, not offended, when he came into the kitchen tonight (after a long day of traveling back from the shore) and demanded that I cook him some of his vegan favorites. "Today is THE day," he announced, "that you said you would make me peanut butter cups!" Instead of being upset that in the year 2010, my husband was ordering me to get into the kitchen, I was excited that he was choosing Veggies and Beanz cusine over anything else.

Since I am finally home and have my camera back, let's bring on the pictures. Don't be alarmed when you don't see the peanut butter cups. They are coming, just keep scrolling...

Tofu Scramble with collards and broccoli- enjoyed en route to Pat's Uncle Tom's house at the Jersey Shore : )

Ocean side with my favorite beverage!

Snack platter made from goods purchased at a beachside farmer's market

Pat's not-so-vegan lunch (but notice the veggies on the side!)

Dinner at the beach: salad, couscous, squash, zucchini and the BEST CORN ON THE COB EVER

Sunday morning breakfast was a fantastic squishy NY style bagel with Cinnamon Raisin Peanut Butter Co. I only had half but it took all my will power not to go back for the rest of the bag. Though I still miss living in New Hampshire, the tristate area does have its perks (corn and bagels to name a few).

Peanut Butter Cup Preparation

The recipe is from Alicia Silverstone's The Kind Diet and they are the most delicious treats in the whole world. I won't post the recipe here because it is not my original one but the link above has it posted somewhere else. Make them now! You won't regret it.

Since I knew the peanut butter cups would earn me points, I decided to try working in some brussel sprouts with dinner. In the past, they have not been my favorite vegetable but tonight I had the energy to try to conquer the sprout once and for all...

Spicy Sprout Spaghetti

8 ounces brown rice pasta

2 cloves garlic

Olive oil

1 lb brussel sprouts

1/2 cup vegan parmesan

1 tablespoon red pepper

salt and pepper to taste

1. Cook pasta according to directions on box. Save 1 cup of pasta water before draining. Set aside.

2. Thinly slice brussel sprouts or put in food processor until finely sliced.

3. Saute garlic and sprouts in olive oil. When sprouts are tender and bright green (about 5 min) add red pepper, parmesan and reserved liquid.

4. Toss together. Eat with breadsticks!

The menacing sprout

Looking slightly more appetizing...

TRANSFORMED. YUM. SUCCESS.

SWEET dreams ; )