Waste is one of my biggest pet peeves. Brent and I have been steadily working our way through our leftovers because we both leave at the end of this work week. We’re packing up a 16ft truck in another day or so…. or I should say that the movers are packing up the truck since I’m useless in my pregnant state and there is no way Brent could move all our stuff, which includes a 300 lb marble top table, by himself.

Anyway this is what we’ve had for dinner the past couple nights:

Curried vegetables and chickpeas over saffron rice

Vegan burrito with black bean “meat” and guacamole.

We’re waiting on the documents to sign to finalize the house. If all goes as planned we should have the keys on Friday. Its been a harassing process that I’d prefer not to go through again for a few years. This house is more like an investment to us than a home. Don’t get me wrong, we love the house but we paid half of what it was worth (due to the current market conditions) and fully intend on turning around and selling it for double in a couple years when the market stabilizes. The next time we do this we’re going to be building our dream home.

Since last night was Thai themed, tonight, Brent decided he wanted an Italian dinner. He didn’t want anything heavy though (and frankly neither did I as it was a warm day here.)

Below are photos of my raw vegan Italian dinner and a cooked vegan version for Brent:

My dinner:

And Brent’s cooked vegan version:

I had both dishes ready in under 15 minutes. Raw food doesn’t have to be complicated or involved. The only additions to Brent’s cooked version are butter beans, broccoli and fettuccine. The pesto is the same for both dishes. Most of the time we eat as simply as you see above.

My dinner:

And a cooked version for Brent’s dinner:

We have so many berries in the fridge right now… I have already made a raw pie out of them and I’ve been using them in my smoothies and salads but we still have tons left. So I made Brent a cooked (but still vegan) mulberry and juneberry (service berries) pie.

The crumble topping is a mixture of oats, raw sugar, whole wheat flour, “butter”, tsp baking powder and a tsp baking soda.