This Sunday morning I’ve been doing the following:
- mark remaining part of Rome test
- send invitations to presenters for February PD day conference in case this is not allowed during our job action
- create a Taoism and Confucianism PPT for Monday
- figure out who the new bird at the peanut feeder is: turns out to be a red-bellied woodpecker – his or her beak is so long it’s difficult to get a prize
- eat vegan pancakes made by Val (his were non-vegan and much lighter)
- catch up on the last Grand Prix figure skating event of the season – NHK in Japan
- email Toronto Star food writer Karon Liu about a book he discussed in a column last week
- finally, chop and roast the veggies for this week
And I was never a morning person! I don’t drink coffee.
Making roasted vegetables each weekend is my new thing. The process really shows off how much work vegans have to do to eat healthy, not including growing the food, of course.
Peel the carrots.
Chop the colourful carrots.
Mushrooms are easy. Just throw them in a bowl.
Don’t forgot to preheat the oven!
Play with your vegetables for some fun:)
Meanwhile, press the tofu with an improvised tofu teapot press.
“Finish” the press job.
More vegetables to go! Take the sweet potatoes for a mood-lighting photo because they’re so pretty.
Mix then salt and pepper the veggies.
Same for the tofu cubes.
Finally, ready for the oven.
Do the dishes while you wait for the veggies to cook.
Remove from the oven 40 minutes later.
Check if they’re done.
Behold the beauty the oven does and try not to eat them all this minute.
Make yourself a small bowl to eat now and of course take a pic before the light disappears.
Pack up the veggies for the week – can’t resist one more beauty shot.
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