Blogging. Am I blogging? Blogging feels so.... foreign. I know that sounds crazy coming from me... after all, I've had a "blog" for three years but the whole time I never felt like a blogger or looked at Happy Herbivore as a blog. Happy Herbivore has always been a thing, my companion--the place I store all my recipes with spurts of my life mixed in for good measure.
Aside from the occasional anecdote about a trip or the even more rare manifesto, I've always kept my life and Happy Herbivore separate...which is funny because I overshare on Twitter and that's starting to spill onto Facebook as well. and I kind of like it. Why don't I share more of me here?
Most of my friends are bloggers--craft bloggers, food bloggers, diarist and life bloggers. I love how they talk about the blog community -- it's something I've never felt apart of (back to that I don't feel like a blogger yet) but it's something I want to be apart of.
I love to connect with people, I love to share myself, so why am I not doing more of it? I could be a rather entertaining 1-woman-reality-show if I wanted, right?! At the very least I could share the goings on in my kitchen...some behind the scenes action.
So without further ado, here is my first blog post. I think.
At the very least it's some of the goodies I've eaten this week. Yes, they're all Happy Herbivore recipes. No, that wasn't intentional. I swear!
Chicken-Style Seitan (p. 142) I turned this seitan into a BBQ "chicken" sandwich with BBQ sauce, lettuce, tomato and fresh whole-wheat buns from the local bakery. It made for a great (and filling!) lunch.
Enchilada Casserole (p. 166 ) I went overboard with homemade Enchilada Sauce (p. 260) --it's so good and easy you'll never buy store bought again! so my casserole came out more like a dumpings dish but it was still delicious. The store was out of corn tortillas so I used a whole-wheat multigrain tortillas that were just fabulous in this dish. I really loved their texture after they'd soaked and been baked.
Hail the chickpeas! These are the chickpeas from the Chickpea Tacos (p. 97) I turned them into a salad:
I got out of the habit of eating salads with dressing. This taco salad is awesome! Taco-chickpeas, lettuce, tomato, broken corn chips and low fat guacamole (made with peas!).
Quick Marinara (p. 259 ) whole-wheat pasta and Meatless balls (p. 165) Although this dinner was good, I'm looking forward to meatballs subs at lunch today!
I'm kind of embarrassed to say how often we eat these cinnamon-raisin biscuits...they're just so, so good! I think I'm addicted to almond extract.
What did you eat this week?
