P Is For A Vegan Potato Bake

Vegan potato bakes are something I enjoy making for dinner. Yes, it takes time to chop up potatoes and fresh vegetables, but these just taste so much better than the frozen potatoes sold at the store. Also, the ingredients are fresh, and no weird preservatives are added.

During the day I might have a hummus salad, a smoothie, or a bean burrito, but sometimes in the late winter and early spring when it is still chilly at night,  I also enjoy making a vegan potato bake because of the aroma it adds to the house. Baking warms up the kitchen, which is a plus since is it usually still chilly in late March an early April. Since I live on a budget I discovered the a plant based lifestyle has saved me even more money over the last couple of years then when I used to buy fish and chicken, and I can make potatoes that are more tasty than what is served in a restaurant.

Today I made a potato bake topped with salsa.
Today I made a potato bake topped with salsa.

 

 

N Is For Time In Nature

Today I went for another hike on the desert side of the San Bernardino Mountains. People have noted it does not look very foresty, and this is because it is the side of the mountain facing the high desert.

View of snow on the mountain ridge in the distance.
View of snow on the mountain ridge in the distance.

Come along with me on a hiking on the north side of the San Bernardino Mountains, which is a transitional area between the mountain forest and the high desert.

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L Is For Big Bear Lake

A few months back captured the amazing view driving by Big Bear Lake, which is a town located in the San Bernardino Mountains.

The view of Big Bear Lake as we drove by.
The view of Big Bear Lake as we drove by.
Big fluffy clouds were floating above Big Bear Lake.
Big fluffy clouds were floating above Big Bear Lake.
A red and yellow kayak on Big Bear Lake.
A red and yellow kayak on Big Bear Lake.
A glimpse of Big Bear Lake through the trees.
A glimpse of Big Bear Lake through the trees.

Admire the view of Big Bear Lake on a late September afternoon in this short video.

I Is For The Iceberg And Purple Cabbage Salad With Hummus

The iceberg and purple cabbage salad is covered in homemade hummus.
The iceberg and purple cabbage salad drenched in homemade hummus.

Today the letter I is for the iceberg and purple cabbage salad with hummus. To make this salad I chopped up some purple cabbage and iceberg lettuce.

I chopped up some purple cabbage for the salad.
I chopped up some purple cabbage for the salad.

 

In the salad bowl I placed the iceberg and purple cabbage. The circumference of the bowl was lined with sliced cucumbers, and then a few onions were added to the top of the salad.
In the salad bowl I placed the iceberg and purple cabbage. I lined the circumference of the bowl with sliced cucumbers, and then a few onionsto the top of the salad.

The homemade hummus consists of a can of organic chickpeas with two teaspoons of tahini. I also added freshly squeezed lemon juice, minced garlic and chili pepper flakes for flavor. This hummus makes the perfect salad dressing because it is not fattening packaged kind of hummus sold in stores since I use less tahini. Also, I do not add any salt since the can of garbanzo beans already has some in it. A tomato was also added to the hummus purée to give this dressing more flavor.

The video illustrates how I created this delicious vegan humus salad.