ED&BV Teriyaki Quinoa And Creamy Vegan Cashew Dip

June 23, 2010 by Keri

I feel so behind!  I have too many days worth of food pictures to include in one post, so maybe I’ll just do some highlights.  A few days ago I made a big batch of Averie’s cinnamon nooch popcorn to snack on.  It’s so good.  I wasn’t sure cheezy cinnamon sounded like a good combination, but it’s the perfect snack combing both sweet and savory.

Vegan Popcorn Recipes

A couple of dinners ago, I made a Fantastic Foods burger mix that was still hanging around in my pantry.  But instead of using it to make burgers, I formed falafel-style balls and fried them in a little olive oil.  I can’t say it was as good as the last falafel mix I made, mostly because it wasn’t really a falafel mix, I suppose.  The sauce is still amazing; I think I could eat that tahini sauce daily!  I even drizzled a little over my green beans.

Vegan Falafel Recipes

Last night, I made Gardein Chick’n Scallopini using one of the meal suggestions on the back.  I just sauteed the lightly floured chick’n and made the caper and vegetable stock reduction suggested.  It was very flavorful and pleasantly crispy on the edges.  I’ll definitely be making that one again.  To go with it, I steamed snap peas and made Eat, Drink, and Be Vegan‘s Teriyaki Quinoa (page 167).  The quinoa was tasty and everyone really enjoyed it; the little man even had seconds!

Vegan Meat

Phew, I’m finally caught up to today on my highlight real!  This morning, I made ED&BV‘s creamy cashew dip (page 60), using almond butter rather than cashew butter.  I had been really looking forward to making this dip, but I actually can’t say I loved it.  It isn’t bad, but a little too sweet and otherwise bland.  The book noted using peanut or almond butter in place of the cashew was okay, but I’m thinking cashew would probably be more flavorful.  My son did really like it, though- most likely thanks to the sweetness factor.

Vegan Condiment Recipes

Lunch was just hodge podge plates of leftovers needing some love.  There’s a little ED&BV Teriyaki Quinoa, a little garlicky spaghetti, some lightly steamed green beans, and grapes drizzled with ED&BV creamy cashew (almond) dip.  Yum!  Have I ever mentioned I love leftovers?! I think it may have come up…

Vegan Quinoa Recipes

Dinner was nothing too complicated- just a little “fried” brown rice, and sauteed onion, red pepper, and yellow pepper.  I just used a touch of oil to saute the veggies, adding in the brown rice to fry a little before serving.  The boys wanted a little teriyaki sauce in theirs, but I prefer mine sauceless.  I always forget how much I love fried rice as a meal until I have it again.  Someone pass the egg(less) rolls, please!

Vegan Rice Recipes

Now that I’m caught up on highlights of some of my favorite eats from the past few days, it’s time to start catching up on reading your blogs!  Miss a few days and I feel like I’m so behind with what’s going on in the blog world.  In completely unrelated news (smooth transition there), last night I was looking through some old photos and found one of my husband (far left) and I two months after we started dating, so just for fun I’ll leave you with that.  Hope everyone had a great day!

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Mmmmm… everything looks amazing!!
    I just wrote on my blog today about tahini + maple syrup = caramel goodness!!!!!!! 🙂 Try it, it’s amazing!!!

  2. Sarah S. says:

    I made fried rice for dinner tonight too, yum!

  3. Good eats Keri! Nice memory shot!

  4. Rebecca says:

    I wish we could get Gardein here – I keep reading about it! Great picture of you guys 🙂

    • Keri says:

      Aww, yeah, I guess that would be some expensive shipping to order online and it would probably arrive in no condition to be eaten! 🙁
      Thank you!