You guys are probably all wondering where I’ve been for the past 2-3 weeks since I’ve been pretty true to the ‘one new recipe a week’. No…I haven’t stopped blogging. I love you guys too much to do that, not to mention I have many new recipes just waiting to be shared! It’s Summer. The kids are out of school (not to mention my youngest just decided to drop her last nap…oh the timing of it!!). So, I’ve been quite busy spending time with the kids: exploring our city, relaxing mornings, museums, water parks, BEACH time, playing with little tiny bouncy balls (yes, literally my kids could do this all day long), puzzles, gardening, playing hide-and-seek, cooking with them, doing activities, reading, library trips, taking trips to visit friends and family. etc. It’s been only 4 weeks into summer and I already feel like it’s going by super fast!
Of course, being at home with them 24/7 is also EXHAUSTING and requires tons of patience, which means that I’m hitting the pillow right around the same time they are, and if not, my mind is working at 30-40% efficiency. I wish I could somehow magically create more time this summer, but I’m definitely a Mom first. It’s my full-time job, and although super exhausting at times, I’m trying to make the most out of our summer before I loose them to school again.
I’ve also been a little occupied in the evenings preparing for two talks I was invited to give this past weekend over the 4th of July at a Youth Convention in Los Angeles, talking about Veganism, Nutrition, & Vegan Cooking! The talks were titled ‘Cooking Towards the Vegan Direction’ and they went really well! It was awesome to connect with so many 13-29 year olds, and I was honestly amazed at how far reaching their goals were and their mentality on veganism. I even had a chance to meet some of you, my followers, which is always fun!
I received such great feedback from many people who attended, that I’m planning on adding the majority of the content from my talk onto my RESOURCES Page on this site in the next week (so those of you who have been asking for the presentation or a YouTube video of it, the information I shared in the talk will be available soon). Some of the sections include The Vegan Journey (stages and challenges you may face), Creating in the Kitchen, The Vegan Plate, Working with New Ingredients, and Favorite Vegan Products, so be sure to keep an eye out!
So remember that Spicy Roasted Red Bell Pepper Sauce I posted a few weeks back? Well hopefully you had a chance to try it out, because I’m coming back full-force after two weeks, and making it up to you guys for being sort of absent with one of my FAVORITES!
Roasted Balsamic Portobello Tacos with Spicy Red Pepper Sauce!
All the flavors going on in these tacos will leave you speechless! The balsamic marinated portobello mushroom slices, roasted veggies, crunchy red cabbage, and creamy spicy sweet and savory sauce. And the best part is that they’re pretty easy to throw together, especially if you make the sauce or roast the veggies ahead of time. It’s another ‘let your oven do most of the work’ type of a dish. If you can’t handle spice, don’t worry, because you can easily leave it out of the sauce. It’s my new go-to favorite taco recipe, and I promise it’ll be yours as well as soon as you give this recipe a try in your kitchen. You can prep all the ingredients and serve these tacos at a summer potluck or picnic, or simply save it all for yourself and devour them all week long like I did =) If you try them out, be sure to tag me on Facebook or Instagram, #vegetariangastronomy @vegetariangastronomy. And just so you know, I have a few fun giveaways coming your way this summer that you won’t want to miss! Along with some fun quick and easy cool treats to get you through this hot summer!
Before I leave you with the recipe, TELL ME: What are a few thing you wish you had more time for in your life? (I’m sure if you’re like me, the list is LONG, but tell me your top 2-3 in the comments below)?