About Janessa

I'm a travelin' vegan gal, event planner & writer who loves eating, drinking, hiking, biking, reading, writing, loving, scheming, learning, laughing, champagne-ing and gerunds.

Lemon Dill Pasta

Today’s my Monday. It’s also my longest day at work, and when I’m there for awhile, I start munching on things I shouldn’t. So I usually try to pack my lunch, which just leaves me to fend for dinner. The Ale House has some great vegan/vegetarian (veg*n) options, but there’s only so much a girl can do when she eats there every day. One of the cooks, Leslie, makes a killer vegan pizza for me at least once a week. I’ll try to post a picture of one of her creations soon.

I’m trying to use up my food stuffs here at home to make it easier for the move. So I threw together a lemon dill pasta with broccoli, peas and spinach. I put in a little bit of the veggie broth I made yesterday, a touch of earth balance, a spoonful of dijon musturd, and tons of garlic powder,fresh black pepper and nutritional yeast. Oh! And I cooked up a Quorn Micro Protein patty (which sounds gross, I know, but is a pretty awesome addition to pasta dishes, or just by itself when you’re hungry.) I just threw in the random noodles I had–there are some farfalle and some veggie spirals in there. I took a taste and I can say that I’m definitely looking forward to work now! (Or at least the eating part of work.)

White Sangria

Today, in honor of Blog Day, I made some sangria for me, my brother Ahimsa and my FSIL–favorite sister-in-law–Michelle. We needed something summer-y and refreshing.

I put in about a cup of blueberries (left over from a great deal I found at Fred Meyer last week), one peach (it wasn’t quite ripe, but for some reason I thought the alcohol would ripen it? Weird. It, obviously, is still a little crunchy.), and one sliced lemon.
I used a bottle and a half of cheap white wine from Trader Joe’s, a half cup of “Grand Monarch” (cheap Grand Marnier) and a splash of club soda.

Chill, and enjoy.

On that note, I still have a few lemons and some blueberries to use up. Ideas? I was thinking a blueberry lemon pound cake, or blueberry cornmeal muffins/cupcakes with a lemon glaze. I might just buy a bottle of rum and make a blueberry-lemon infusion.