Welcome! I'm happy you stopped by. I hope that you find something useful here to aid you on your journey!
May 24
This has been a very different year. Back in March, when all the virus-related changes started, I considered using this platform as a means of a journal. I just never got focused on it, though. There were too many strange and new things happening around me.
Thankfully, we have been safe and able to take advantage of the positive sides of the whole shelter-at-home, social-distancing practice. Both of our jobs have been protected, and we have been financially stable during these times that we know have been difficult for others.
Our son moved home after his college campus closed to in-person classes, and our daughter finished that last two months of 5th Grade from home. We have also discovered that we were mostly prepared for limited shopping, and had most essentials already on hand. We have been able to complete projects that we back-burnered for years due to our previously-busy lifestyles. It is exciting to see the bathroom remodel being completed, yard cleanup happening, and even an attic/loft remodel by our son.
I pray that all reading this are safe and healthy, and that you, too, have been able to find some joy and sunshine in these changing times.
About me:
My name is Theresa, aka "Tree" to some longtime friends and a few relatives.
I'm a (mostly) stay-at-home-mom of two. My passions include my family, my faith, and living in a simple manner that respects the blessings we have been given.
‘Blessed be the name of God forever and ever,
For wisdom and might are His.
And He changes the times and the seasons;
He removes kings and raises up kings;
He gives wisdom to the wise
And knowledge to those who have understanding.
He reveals deep and secret things;
He knows what is in the darkness,
And light dwells with Him.
I thank You and praise You,
O God of my fathers;’” (Daniel 2:20-23)
We always have enjoyed cooking and baking, as you probably have guessed! In the last few months, it has been a joy to focus more on eating at home, as all restaurants have closed to in-house dining. It turns out, we've saved a lot of money by eating at home more. Even when things return to the previous "normal", I would like to remember that it is much more enjoyable to dine on our own patio!
Last year our son made the change to vegetarian, then to vegan. It has been a good challenge to change our way of cooking to also be plant-based. It is certainly a healthier option, and with a little knowledge the food is just as tasty, while also being guilt-free.
Vegan Lasagna
- 1 lb firm tofu, pressed to drain for 30 minutes
- 12 oz vegan certified Mozzarella-type shreds
- 1 lb plant-based non-meat, such as Beyond Burger, defrosted
- 2 jars spaghetti sauce not containing animal products (we use Prego brand)
- 1 package oven-ready lasagna noodles
- Nutritional Yeast (about 3 T)
- Garlic powder
Preheat oven to 350 deg F.
Crumble already-pressed tofu*. Combine with Nutritional Yeast and garlic powder. Set aside to marinate.
Cook Beyond Burger in a skillet, stirring to break it up and avoid sticking to pan.
Layer noodles in bottom of 9x13 cake pan. Top with 1/3 of tofu, 1/3 of Beyond Burger, 1/2 jar of sauce, and 1/3 of "cheese". Repeat layers 2 more times, ending by pouring remaining sauce on top and topping with remaining "cheese". You want it to be saucy, so the noodles will not be crunchy. Alternatively, you can also use boiled regular lasagna noodles, which will require less sauce, but are a little more fiddly to use.
Bake for about an hour, till it is heated through. Don't let the top burn.
*(To press: Place the block of tofu on a screen such as you might dry jerky on over the sink, and place a heavy cutting board over the top of the tofu. The tofu should be squeezed enough to drain, but no be pressed through the screen. If right, you will see drips of water draining into the sink.)
Wilted Spinach Salad
Not traditionally vegan, but an annual favorite for the omnivores in the household. Vegan options are included.
- 6-8 cups of garden-fresh spinach, chopped a few times if desired
- 1/2 lb bacon, cut into pieces, or 1/2 cup plant-based bacon-bits substitute plus 2 T canola oil
- 1/4 c sugar
- 1/3 c vinegar
- 2 T water
Begin by cooking bacon (if using regular bacon) in skillet until crispy, but not burnt. Drain off most of grease, leaving about 2 T. If using vegan option, heat oil in skillet and add plant-based bacon-bits just to heat.
Stir in sugar and cook on low until sugar is dissolved. Stir in vinegar. Add water if it seems too thick. You want this to be pourable.
Pour over clean spinach leaves. Toss to mix. The heat will cause the spinach to wilt slightly.
Eat immediately!
Tasty Tofu for Stir-fries, etc.
- 1 lb pressed firm tofu
- Garlic, minced
- Soy Sauce
Cube tofu into 1/2 inch cubes. Spread out on cutting board or in a flat pan. Sprinkle garlic and soy sauce over cubes. You don't want them dripping, but you want to have each cube covered. Let sit for 30 minutes.
Cook in pan using coconut oil. Stir gently every few minutes until brown and crispy.