Author: Lauren

I'm Lauren and this is my life.

Easter Weekend Things

Lauren1 Comment

Sometimes you go to the gym and yoga in the same day, then stay up late watching the Rockies beat the Giants (West Coast games are BRUTAL) and feel zombie-like come Friday, but you put on the Nathaniel Rateliff & The Night Sweats station and find the energy to get you through the workday.

Sometimes your weekend is busy busy so you make the very adult-like decision to go to the grocery on Friday so your Saturday/Sunday don’t seem so slammed with obligations.  But while you’re there you grab the makings of guac and pizza and invite your best friends over because  it’s 75° on a Friday night in April and life is too happy to be true.

Sometimes you promise yourself you’ll sleep in but then Saturday morning rolls around and the thought of coffee, pancakes and a full day in the garden is too exciting to sleep through.  Apparently all it takes to make me fully and genuinely happy is planting seeds in our garden beds.

Sometimes your Saturday night consists of baking a cake, making cashew ice cream, pickling/dying eggs, watching Jimmy Fallon on SNL and being in bed by 11.  Wild and crazy night, you guys.  But seriously, my heart was so happy for that entire day.

Sometimes you start your Sunday with (another) 5 mile run in a city that’s still sleepy and quiet and peaceful and perfect.  (That Bolder Boulder 10K always sneaks up on me but I’m getting myself in gear, I think!)  And then you’re rewarded with surprise iced coffee from your husband afterwards 🙂

Sometimes you think Easter Sunday is going to feel busy and full but it turns out to be nice and calm and not rushed at all.  I’ll take it!  We spent the afternoon with Joey’s side and the evening with mine and I managed to eat deviled eggs at both plus three different kinds of meat, so I’m feeling pretty accomplished.

Hope you all had a great weekend!

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Favorite Meal Breakdown: Bánh Mì Sliders

Lauren1 Comment

I’ve mentioned this before, but I usually reach recipe/meal exhaustion after the 5th time I make something.  IF a recipe makes it past that point, then it’s because I REALLY REALLY love it.  And considering I’m always finding new things to cook and am not a huge meal repeater, IF a recipe makes it past that point WITHIN A YEAR, then it’s definitely worth blogging about in detail.  These bánh mì sliders are that meal.  Let’s break it down!

Part I: Slider Buns

I use this recipe for Vegan “Brioche” Slider Buns and follow it (almost) to a T, except that I use ALL all-purpose flour and I don’t brush them with coconut oil or sesame seeds at the end.  Though now that I think about it, that sounds kind of worth it.  Anyway!  This gives me 16 slider buns, half of which I wrap individually in plastic, pop in a Ziploc bag and place in the freezer for the next time I make this meal.  They freeze/defrost like a dream, so just remember to put them in the fridge 1-2 nights before you’re going to eat them.

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So cute, so fluffy, so perfect.  Joey raves every time I make em!

Part II: Pickled Veggies

I go with a combo of carrots, jalapeños and red onion and use this quick and simple pickling method, except I half the recipe (which still ends up being more than enough!).  Do it a day or two before so the veggies have a chance to really soak up some flavor and soften a little.

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Part III: Tempeh, Mayo, Sliders

The recipe that inspired it all!  This one from Faring Well, which I use for both the tempeh and the vegan mayo.  If you’ve never emulsified your own vegan mayo, you’ve never lived!  You’ll be amazed at how much it looks like real mayo.  If I’m really on top of things, I’ll start marinating the tempeh in the morning just for some extra soaking up time, but you can do it just before too.  Either way, it’s super flavorful.*  Then all that’s left to do is slicing the buns in half, toasting them, loading them up with vegan mayo, tempeh, pickled veggies and a sprinkle of cilantro and devouring them!

I just typed “flavorable,” so I think bánh mì slider obsession is starting to scramble my brain…

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Pro Tip: Make the buns over the weekend, pickle the veggies the day before, marinate the tempeh before you leave for work and come dinner time, all you have to do is bake the tempeh, emulsify the mayo (because you might as well do something while the tempeh is in the oven!) and assemble the sliders.  Aka 30 minutes till these are on your dinner table.  Not only do they taste amazing but when you realize you made (almost) everything from scratch, it tastes just that much better!

Wishing you a day as good as these sliders 🙂