Woman in Real Life

While I spent a few weeks cooking all sorts of recipes from various vegan cookbooks, this past week was all about casual, impromptu meals. Lots of wraps, quesadillas, quick noodles and that sort of thing. Like this bean burrito with stir-fried veggies and guacamole, above. We had mashed sweet potatoes on the side.



I was invited to a camping-inspired luncheon put on by the Peanut Bureau of Canada. They demonstrated how to make delicious, peanut-based recipes for camping or casual meals.


I enjoyed a wrap filled with tofu cubes, mango chunks, other goodies and a peanut-based hot sauce. There was also a delicious peanut butter hummus served with veggies. I never think to dip raw asparagus, but I quite liked it...and asparagus is so pretty on a platter too. The event made me think about putting a bit more effort into my food next time we go camping.


I also went on a school field trip with my son this week. We brought along carrot and cucumber sushi, baby carrots and quinoa cookies.


On the weekend, while my husband was away golfing, the kids and I enjoyed a casual dinner on the deck. After a day of chauffeuring my daughter to dance photos, I didn't feel like making anything fancy. I just popped some vegan spring rolls and Gardein chick'n nuggets in the oven and made a quick tofu and broccoli noodle stir-fry. I am avoiding rum and coke (more specifically the coke), so I had a cranberry vodka drink instead. Which got me thinking about vodka drinks for summer. Hence this post, 5 Fruity Vodka Cocktails for Summer.


Last night, I had quesadillas filled with Daiya vegan mozzarella shreds and refried beans. There was salsa and guacamole on the side, as well as carrots and a green salad.

What have you been eating this week?


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