Gratitude Journal

Today is a wonderful day.

• Family jogging on the trails

• Hiking with Jeremy through the woods and leaves at the nature preserve. It was so much fun.

• Veggie-lasagna for dinner

• Zucchini bread fresh out of the oven

• Sight and the perception of beautiful fall colors

Gratitude Journal

Today I am filled with gratitude ...

• The healthy vegan lunch I made today. Recipe: healthyveganrecipes.net/video/sesame-steamed-broccoli

• Jogging with Rosebud on the gravel trails, surrounded by colorful fall leaves, green-canopied trees, and lots of jumping squirrels.

• Beautiful weather. I love being outside, or being inside with windows open.

Music: Bobby

Youth Lagoon, Bobby

Music: Montana

Youth Lagoon, Montana

A door is always open if it isn't closed

Recipe: Roasted Vegetable Sandwiches with Creamy White Bean Spread

Roasted Vegetable Sandwiches with Creamy White Bean Spread

originally from Vegan on the Cheap by Robin Robertson

Makes 4 servings

Ingredients:

• 1 large red onion, cut into 1/4-inch slices (optional)

• 1 portobello mushroom cap, lightly rinsed, patted dry, and cut into 1/4-inch strips

• 2 medium zucchini, cut into 1/4-inch slices

• 1 tablespoons olive oil, plus more for roasting vegetables

• Salt and black pepper

• 2 garlic cloves, minced

• 1 and ½ cups cooked or (15.5 ounce) can cannellini beans, drained and rinsed

• 1 and 1/2 - 2 tablespoons sherry vinegar (We thought 2 tablespoons was a little strong)

• ½ teaspoon crushed red pepper

• 2 tablespoons chopped fresh basil or parsley (I used parsley)

• 8 (½ inch thick) slices Italian bread, toasted (we got our from the Whole Food bakery)

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet (I used parchment paper). Arrange the onion (if using), mushroom and zucchini on the baking sheet (If it looks like a lot that is normal, the vegetables will shrink as they cook). Drizzle with oil and season with salt and pepper to taste. Roast until tender and slightly browned on the edges, turning once, about 20 minutes.
2. Heat the remaining tablespoon of oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the beans, vinegar, crushed red pepper, and parsley (or basil). Season with salt and pepper to taste, and cook for 3 minutes to blend the flavors. Transfer the bean mixture to a food processor and process until smooth.
3. To serve, spread the bean mixture evenly on each slice of toasted bread and top with some of the roasted vegetables. Arrange on plates, allowing 2 slices of bread per person.

Music: R.I.P Burn Face

CocoRosie, R.I.P Burn Face

Today's Lunch Power Plate

Today's Lunch Power Plate:

Fruits: Apples, oranges, pineapples, mangos

Grains: Southwestern Baked Rice Casserole

Legumes: Green Beans

Vegetables: Kale, spinach, lettuce, parsley, tomato salad

Music: Gone

Gone, people, all awkward with their things, gone.

Gone, people, all careless and consumed, gone.