New bike seat!

Man, is it hot out or what?

Well, I skipped my bike ride yesterday due to the weather. I hate that. I always feel like garbage when I don't exercise. Today I got to Lake George in 42 minutes and home in 44 minutes. There was a ton of traffic out though, so I had to wait to cross some roads. I think that contributed to the slowness in getting home. I also don't think that skipping yesterday's workout helped at all!

My new bike seat came today! I can't wait to try it out tomorrow! Here's a slightly blurry picture of it...


Snazzy, eh? I wanted to get a pink bike, but I could only find cheap ones and super expensive ones. So I got a black bike so I could put pink accessories on it! I know it shouldn't matter what color it is... but I love pink! So I'm hoping this seat matches my pink water bottle cages! :)

I have some food pics to post, but I honestly can't even get myself to do it. We had homemade pizza last night. I bought mozzarella Teese by Chicago Soy Dairy. I was so excited to try it, but in the end I wasn't impressed. I've heard so many great things about it, too. I was really disappointed. It just had a weird smell and a weird taste. I can't explain it, but it was bad enough that I barely touched my pizza. And I love pizza. So sad. Maybe I'll try the Teese another way sometime.

I've been feeling discouraged about my cooking/baking. I know I cook and bake well. I just wish I could come up with my own recipes and stuff. I'm sure some day I'll be able to. I only just started making things from scratch a couple of months ago when we became vegan. I guess it'll come with time. I just don't have any patience!

Vegan Shepherds Pie

This is one of those things that I make that don't really have a recipe. I mean, I'm sure there are recipes out there, but I don't use one. So here is my process...

Vegan Shepherds Pie is one of my favorite dinners (shown here with some homemade Olive Oil and Thyme Bread).


I use Yves Meatless Ground, frozen corn (sometimes we add other veggies as well), mashed potatoes and gravy. That's it! How much easier can dinner get? I'm thinking about trying this with lentils instead of the fake beef next time.

Mashed Potatoes:
I use 6 large potatoes or 8-10 small/medium ones. Wash them, but leave the skin on. Cut into chunks and boil until tender. Use masher and mix in soymilk and vegan margarine (we use Earth Balance). Add any spices you like! I like onion, garlic and parsley.

Yves Meatless Ground can be found in most supermarkets. They have it at Hannaford, near the tofu and tempeh in the produce section. I'm not sure about Price Chopper. We buy a couple and freeze them so we always have some on hand. So unless I remember to thaw it out before starting, I just pop in into the microwave to thaw. I use one 12 oz package for this meal.

Steam the corn (about 2 cups) while the taters are boiling.

We used to use a vegetarian brown gravy packet for this. I can't remember what brand, but it's not vegan, so we can't use it anymore. The most recent time we had Vegan Shepherds Pie I used a wonderful gravy recipe from Happy Herbivore. It's delicious! Follow her blog, she's a vegan food genius! :) For the stock, we use Better Than Boullion. It's super easy and cheaper than buying the big cartons or little cubes. We do make our own stock sometimes, but we use this when we don't have any on hand.

In a casserole dish layer the meatless ground, gravy, corn and potatoes. Bake at 400 for 45 minutes.

Enjoy!! I'm sure you'll love it!

MMMBanana Bread and more!

I've been riding my bike just about every day lately. Usually to Lake George and back on the Warren County Bikeway. According to this map, it's 9.4 miles from downtown Glens Falls (or my front porch, as it were) to Lake George. I've been taking 45 minutes each way... until today. Today it took me 43 minutes to get to Lake George and only 40 minutes to get back! WOOHOO! I used to hate going to LG because of that damn 149 bridge. It's still my arch nemesis, but I'm getting much better at climbing all of the hills along the way. They've been getting easier each day, thankfully!

This is my bike...


Mine is the black Trek in the front. I'll get a better picture another time. It's my baby. It's the most awesome bike. That being said, road bikes are so much faster! My bike is great for riding through trails, going over roots, rocks, curbs, you name it. But whenever I see people riding road bikes they're FLYING! My bike is much bulkier and heavier. However, I most usually pass anyone not riding a road bike and leave them in the dust! Yeah!

Another note about the link above. The rules are all there... stay right at all times, no more than 2 across on the trail, if you need to stop get off the trail. I don't know how many morons I pass each day taking up the entire trail, riding on the left, stopping in the middle of the trail. Come on... the serious bikers out there are usually riding pretty fast, so you need to be out of the way. Hmph.

Now on to the yumminess... Banana Bread from How It All Vegan.


3 ripe bananas, mashed (Mine usually come from the freezer. I always buy too many bananas so that I have a few to freeze when they ripen.)
1 tbsp lemon juice
1/2 cup oil
1/2 cup sweetener
3/4 cup chopped dates
1 1/2 cups flour (I usually use part wheat and part white, however I was running low on wheat, so this picture is of white flour only)
1/2 cup wheat germ
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda

Preheat oven to 375. In a small bowl, mash the bananas with a fork until very mushy, then add the lemon juice, oil sweetener and dates (I leave the dates out), and stir together. In a separate large bowl, stir together the flour, wheat germ, salt, baking powder and baking soda. Add the banana mixture to the flour mixture and mix together gently until "just mixed". Spoon into a lightly oiled loaf pan and bake for 40-50 minutes. Test with a knife to see if done. Makes 1 loaf.

This recipe is perfect. So delicious! In fact, I'm eating a slice right now for a snack with my Peaceful Planet shake. Yum!

Vegan Shepherds Pie for dinner. I'll post tomorrow!

Kittens and Rodents and Tempeh, oh my!

Let's start with the kittens, shall we?

This would be Henry inside an empty beer case. They sure love boxes!

And here are Henry and Ferdinand snuggling up for a nap. Notice Henry's eye is open? Yeah, he sleeps like that. It's so creepy!

I guess I can't let the rest of the brood feel left out...

Kobe :)

Dwayne (right) and Captain

The very handsome Noel, found Christmas Eve digging in our snowy driveway with a mouth full of french fries.

Josephina in her wheel, getting some exercise.

This is Chester. We spent an insane amount of money getting him neutered so that he wouldn't get Joey pregnant once every 40 days or so! :) They really love each other. If you ever have rodents and live near Saratoga, take them to Upstate Animal Medical Center. Dr. Lucas is totally hip and a whiz with rodents!

Now onto the food! Tempeh Toss is my favorite meal by far! I got the recipe from The Garden of Vegan. I've changed it a little. Here's the original recipe, in case you'd like to make the official dish, then I'll let you know how I make it.

1 cup tempeh, cubed
1 tbsp olive oil
1 medium carrot, chopped
1/3 cup shallots, chopped
1 leek, chopped (pale green end only)
2-4 cloves garlic, minced
1/8 tsp red pepper flakes
2 tbsp Braggs
1/4 cup water
1 tbsp red wine vinegar
1 small red bell pepper, chopped
1 cup zucchini, chopped
1 medium tomato, chopped and seeded

In a large saucepan on medium-high heat, saute the tempeh in oil until lightly browned. Add the carrot, shallots, leek, garlic, red pepper flakes and Braggs. Saute until carrots are tender but firm to the bite. Add water, vinegar, red pepper, zucchini and tomato. Cover and simmer for 3-4 minutes until zucchini is tender. Serve on a bed of rice. Makes 2-4 servings.

I don't use the leek, zucchini, tomato or shallots. I use broccoli and occasionally cauliflower when we have it in the house. And I use orange or yellow bell peppers because they're my favorites. I use 4 cloves garlic (the more the better!) and I use more than 1/8 tsp red pepper flakes because I like it spicy! I might try the original recipe sometime, but it's just so delicious the way I make it!

Here's the finished product, along with some fresh bread from the bread machine! Yummy!

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Buck Mtn and Taco Salad

Today I finally conquered Buck Mountain. We attempted this hike on New Year's Day using snow shoes, but my stomach was so full of Taco Bell (my pre-vegan days) that I couldn't make it. I felt disgusting and thought I'd barf if we kept going. So we went back home to save it for another day.

Today was the day. Finally! It was super steep in some places, but the views from the top were great! It was really windy when we got higher up and it poured the entire way down. But we did get to see a deer when we were signing out at the trailhead! What a day


That's the whole bunch of us! It was great. I hadn't been hiking since Mt Marcy way back in April! I missed it so much. We were going just about every weekend for a while. I just love being in the mountains and it's such a great feeling when you finally get to the top!

We were ravenous when we got home! I decided to make something simple, so I went with a new twist on one of our old favorites... taco salad! Usually this includes lettuce, Amy's Organic Low Sodium Refried Black Beans (my all time fave!), peppers, tomatoes (for Pat only... I don't do tomatoes) and taco sauce. But today I added quinoa. I love the stuff. And it was delicious in the salads! Gave them a really neat texture, too!


I plan to post updates with all of my hikes and fabulous vegan food here. I may post some updates with past hikes and food, too, depending on my mood. :)

That's all for now. Pardon my updates if they're a little, well, awkward for a while. I'll get better at all of this! I promise!