Last week I decided that I wanted to have a big breakfast at some point during the Memorial Day weekend since I had a three-day holiday from work. I made Belgian waffles, grits with cheese, eggs with cheese, oatmeal, and breakfast sausage. I was grateful to God that everything turned out good. I had been wanting to use the Belgian waffle snap-in plates for two months. Unfortunately, I allowed fear to get in the way of me jumping in and giving it a try. I used Amber Honey for the waffle topping, and it was soooo good.
Normally, when there’s a holiday involved, I usually start cooking early. However, this past Monday, Memorial Day, I didn’t start cooking my dish until around 4:15 p.m. or so. I wanted to have an easy Monday and not have to rush to do anything. My son and I were eating by 5:30 p.m., which was nice. The spaghetti casserole that I decided to make was a literal concoction that I came up with on the Friday before the holiday. I hope you are enjoying some beautiful weather this weekend. Bless you all!
Here’s the recipe:
2 bunches of swiss chard
1 (8 oz.) pack of sliced mushrooms
1 can of diced tomatoes (no salt)
2 red peppers
2 green peppers
1 box of whole wheat spaghetti
1 pack of Mexican shredded cheese
2 cans of Hunt’s pasta sauce (1 four cheese can & 1 garlic and herb can)
2 cups of avocado oil
5 tablespoons of each: garlic powder, curry, onion powder, chili powder, turmeric, cumin, parsley, ginger.
Boil about four cups of water in avocado oil, then add the spaghetti.
While the pasta is preparing, Saute the mushrooms, diced tomatoes, and peppers in the avocado oil. Add all the seasonings to the mixture.
Once the above is ready, drain the spaghetti and dump it into a big bowl.
Dump the vegetables on top and mix it as best you can. You don’t have to worry about it being perfect. It’s kind of like a “messy casserole mix”.
Grab a 9 x 13 Casserole dish and cover the bottom with cheese.
Dump the contents of the bowl into the casserole pan.
Pour the two cans of pasta sauce on top.
Place in the oven on 425 degrees for 30 minutes.
Sprinkle Parmesan cheese on top before eating. Man, that was so good mixed with the Mexican cheese.
Have you ever been in a conversation with someone, sharing your pain, pouring out your heart and soul, only told to be told, “It’s not that bad!” Tune in to today’s podcast episode to find out if it is “that bad”.
What is Comparative Suffering?
What is empathy?
Why Comparing Pain is Bad?
How can we do better when talking about our pain?
Background Scripture: John 21
Question for the week: What will you do the next time that you are tempted to rank your pain with someone else’s?
One of my favorite things to do as of lately is to whip up something quick and tasty. This past weekend, I ended up making some super, simple vegan tacos for Mother’s Day. I also made two different cakes, oatmeal raisin pecan cookies, two loaves of carrot bread, and two loaves of banana chocolate chip bread. Thankfully, it wasn’t all on the same day.
I baked the cookies on Friday night. The bread was baked on Saturday night. Lastly, I made the two cakes on Sunday morning. I didn’t anticipate spending four hours in the kitchen on a Sunday morning. However, with baking two cakes, I’m not quite sure how much time I thought they would take either. Trust me, I am laughing with you. The first cake was one where I got the recipe from Delicious Miss Brown’s Show. This cake was a Caramel Apple Cake. On her show, she used a bundt cake pan. However, when I went to Walmart to buy the pan, they were all out. I ended up purchasing two 9″ round cake pans and making a two-layer caramel apple cake.
The second cake is one that I literally adlibbed on, and used a recipe off of Pinterest to make the cream cheese, substituting the powdered or confectioner’s sugar for organic cane sugar and a little bit of brown sugar. I also used vegan butter instead of regular butter. I ended up filling this one with fresh strawberries. This one was for my son. He said that the taste reminded him of cheesecake. I have included pictures of both cakes below.
My mother was very excited for her Mother’s Day gifts. It made my heart happy to see her after two months, as well as to treat her with the sweets and food that I knew were right up her alley.
After finishing both cakes on Sunday morning, I made the Simple Vegan Tacos and then made a breakfast wrap for myself and my son. It was a lot of work, but it was worth it. Now, on to the Simple Vegan Taco Recipe. Maybe it’s something that you might even think about trying to make for yourself tonight. Enjoy! Blessings to you all!
Simple Vegan Tacos
Total Prepping and Cooking Time
2 packs of Lightlife Smart Ground Mexican Vegan Crumble
Unsalted Diced Tomatoes – 2 cans
1 pack of La Preferida taco seasoning
4 tablespoons of the following: onion powder, garlic powder, parsley, turmeric, curry
1/3 cup of olive oil
1 bag of Pepperjack Daiya cheese
1 18-pack of taco shells
Optional: add salad mixture into the tacos
Place the oil in a skillet or pan.
Add the vegan crumble and diced tomatoes to the skillet.
When the mixture is almost done, dump in the seasonings and cheese.
Heat up the tacos on a cookie sheet in the oven.
Add the mixture to inside of the hard-shelled tacos.
Optional: add a salad mixture to shells as well.
Treat yourself to a cold glass of lemonade. (That’s what my mom and I did! 🙂 )