I can’t believe it’s Monday already!!
Wow is time flying here in the big D! I can't believe it's Monday already. It was an exciting week and weekend.
Tuesday I received a printed out version of my manuscript for Blissful Bites, which started the 6 day process of going through it with a fine tooth comb and doing the index, which is tedious and worse than doing taxes. Here it is sprawled out on the floor where I preferred to work. It's so colorful and beautiful!!
That evening I made a delicious birthday meal for my new friend (and watched one of the most horrible movies ever, Sunshine Cleaning. Do not bother with that dud!!)
Wednesday's excitement and headache that persisted through the day involved Quarrygirl's expose of VegNews using meat photographs in their magazine. Wow, this came at a really big surprise and honestly sickened and saddened me at the same time. I couldn't believe that our only vegan magazine would do such a thing. Their statement showed no responsibility, apology or desire to make what they've done right. No integrity. They have disgraced the whole vegan community. Their actions saddened me because it caused a ripple affect through the interwebs to show once again that vegans are "crazy". The uproar has made us ALL look bad. Vegans are fighting against each other and showing some pretty nasty sides of themselves. And everyone has a right to their opinion as I always say; we are different but not separate. We need to come together and move past this as soon as possible.
UPDATE: VegNews apologizes. They are committed to using only vegan photos from now on and will begin to gain back the trust of all vegans.
Thursday was Dallas Vegan Drinks at Anvil Pub where I met some new vegan faces and chowed on the most delicious vegan quesadillas I've ever had. I don't drink, but I love going to any vegan event possible to make new friends.
Also on Thursday JL posted my contribution to her Vegan 101 series about seasonal eating and cooking. I hope you will read the full article but here is the video I made explaining how to plan a meal for Spring.
UPDATE: I failed to mention that my dad got on his treadmill for over 30 minutes with no pain! But he isn't being consistant. Now that he knows he can do it, it should be easier to get him on the treadmill every day. Go Dad!
Friday I had the pleasure of meeting my editor and the whole team at BenBella Books and we went to lunch at Spiral Diner where I got my fix for a burger. It's funny because as soon as I arrived to Texas I couldn't stop craving a veggie burger. It was like the meat mentality was seeping into my brain just being here. It was so awesome to meet everyone and we discussed the marketing plan for my book. It's going to be big!
Saturday we had a bbq/potluck at Jamey's perfect party pad and I met even more new vegan faces! We had so much amazing food too. Chili dogs with 3 types of queso to choose from and the most yummy sides. These Dallas Vegans can cook!! I'm very blissful about that!
Sunday I helped table the Dallas Vegan booth for a few hours at the Oak Cliff Earth Day festival. It was a small showing but we passed out a lot of literature and got people excited for the Forks Over Knives premiere! That evening I went to another vegan potluck, met all new people and had more delicious food. Time to hit the gym!
Hope you had a wonderful week and weekend! Here is an old recipe but one of my favorite for Spring!
Lemon-kissed Brussels & Butternut Squash
3 cups butternut squash, peeled & cut in 1/2 inch cubes
2 cups Brussels Sprouts, ends trimmed & halved
1/3 cup slivered almonds
1 teaspoon ginger, grated
1 tablespoon lemon zest and lemon juice
1 tablespoon tamari
1 tablespoon maple or brown rice syrup
1 tablespoon brown rice vinegar (or other vinegar)
Sea salt, to taste
Steam butternut squash until just tender. Place in a medium bowl. Steam Brussels until just tender and place in bowl with squash. Pan-toast almonds in a skillet over a low flame until golden brown, stirring constantly. Mix together the rest of the ingredients in a small bowl, then toss with veggies and almonds until well combined. Season with sea salt, if needed, to taste.
For more delicious Spring recipes check out my eBook: Cooking With The Seasons – Spring Edition.
And check out more delicious recipes over at Meatless Monday!
And this week is Veg Week!! If you have already made the jump to veganism visit the site to sign-up and make the pledge to go meat-free this week! Let me know how I can help you on your vegan journey!