Sunday, August 8, 2010

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...


SWEET dreams ; )


  1. Yay you are wearing the apron I got you!

  2. I love that apron! I also loved your yellow swimsuit! Yellow is my favorite summer color. As for the food--it all looks so delicious!! Your blog is so much fun and so inspiring, Beanz! I would like to eat at your house every night. :)

  3. I think you should come home and cook for your know how "kitchen challenged" I am

  4. I LOVE my apron! It really gets me in the cooking mood ; )

    And of course you ladies know, you are all welcome anytime for dinner at my house!

  5. I am coming for dinner on September 11th! I am so excited. I am also excited to start cooking, for real, I am going to start soon. Next week I think.

  6. Sarina, your brussel sprouts looked so good that I adapted them into a delicious side dish tonight! (I haven't made the plunge into cooking vegetarian or vegan yet...)
    I chopped the sprouts up and sauteed them in garlic and olive oil and added crushed red pepper. I omitted the pasta since we were already eating baked potatoes. My veggie-averse brother and boyfriend and brother gobbled the sprouts right up and asked for more! Whenever I've had them before they've been whole and I really think chopping them up made such a difference. Thank you!
    I love your blog...ever since Tia sent me the link I've really looked forward to reading it!
    Becky xo

  7. Sarina, just wanted to let you know I made this for dinner tonight and it was so yummy. Unlike you I am a brussel sprout fan so I knew I would love this one and was just waiting for the perfect night to make it. I can't wait to have the leftovers tomorrow :)