I’ve registered to participate in Veganuary again. It was a great challenge last year, and I was completely vegan for nine months. I was vegetarian for month number ten, and then Thanksgiving and Christmas hit, and I went back to living that omni life.

I am looking forward to going back to being a strict vegan. It makes me feel better, and it helps my skin and stomach too.

Is anyone else taking the Veganuary Challenge for 2019?

Well, here comes the honesty, I haven’t been a very good vegan lately… But I’m getting back on track, and my stomach is thanking me for it.

I have a bunch of photos to share from my kitchen in November.

I made some amazing vegan Chow Mien. Seriously this was every bit as good as take-out.

Quinoa Bowls are always an easy go-to lunch or dinner.

Agnes has joined the ranks of the lactose intolerant, so I’ve been making special recipes just for her. I made an amazing batch of Pizza Rolls with Chao Cheese. Tasty, and no tummy issues.

Veggie Scramble with Kimchi and Mushrooms, and a side of Vegan Pizza Rolls.

Magic Vegan Soup with Chao Cheese Quesdaillas. This was a tasty dinner.

Vegan mac and cheeze!!!!

I’ve been on a Kimchi kick. I’ve been eating it for breakfast, lunch, and dinner.

Right before Thanksgiving, I got really sick… I came down with a horrible migraine. Day one of the migraine, Agnes asked for a batch of Vegan Sushi rolls. Of course, I said yes.

So for a good four days straight I had a terrible migraine/compound headache/cluster headache that would not go away no matter what I tried. It was miserable, I was miserable, I even burned the toast…

Once I finally had an appetite back I was craving SNACKS!!!! I veganized  a batch of Ranch Crackers & Pretzels. This hit the spot, I’ve made it a few more times too.

I made another batch of vegan lo mien with plenty of kimchi. Yum!!!

This meal is one of my very favorites. It’s Edamame and Tangerine Tea, simple and perfect.

I got sneaky and served Kale & Quinoa to the family. James and Thade were not a fan of it at all. Agnes and Dylan asked for seconds. I side with Dylan and Agnes, Kale & Quinoa is perfection.

Homemade Vegan Cheesy Goodness!

Well I’ve ventured back into the world of vegetarianism. I made it a good nine months, strictly vegan, and then I broke down and ate Pizza Hut… I was a little disappointed with myself, I seriously have no will power, but then I decided that maybe I could still eat vegan, but vegetarian here and there.

So I’m back in the kitchen, getting dishes back in order, and I’ve got a few photos to share.

I made this magically amazingly delicious (from scratch) vegan soup. I ended up making a few batches of it throughout the month. It’s a kale with potato, and plenty of nutritional yeast super yummy soup that was so good I even had it for breakfast.

I’ve been running into some pretty fantastic veggie sales at my favorite store. Kale and Mushrooms were on sale, and I added them to some Quinoa. It was really delicious.

I also made a batch of Kale and Mushroom Rice. This dish has become one of my very favorite things to cook, and to eat.

If you have any leftover Kale and Mushroom Rice you can add it to some veggie stock and make a delicious soup for an extra cold day.

Cold Days and leftover veggies in the fridge call for Vegan Veggie Soup.

I made a big batch of Mushroom Lo Mien. It was so very good.

I picked up some Tofurkey Sausage and threw it in some pasta. I wasn’t too much a fan of this one.

Tofu Scramble is always a favorite of mine.

I made another batch of the magical Kale and Potato Soup. This has become one of my very favorite vegan dishes. It is just delicious.

I have a few more dishes to share. I tried out a few new recipes from scratch, and used a lot of fresh tomatoes from our garden.

I made Black Bean and Quinoa veggie burgers completely from scratch. It kinda freaked me out when they were cooking, because they looked way too much like regular patties, but I assure you, only veggies went into these bad boys. They were really delicious too, and my freezer is stocked with them. Also, they are insanely inexpensive to make.

Our tomato plants just wouldn’t stop. We are still picking tomatoes even though we are well into October. I guess they like their spot in the garden.

Those homegrown goodies are so delicious on vegan nachos.

I found some vegan Lo Mien Noodles at the store, so I had to give them a try. I made a big batch of Veggie Le Mien with Kale and Mushrooms.

I added veggie broth to the leftover Lo Mien and made some incredible soup.

I sauteed Kale and Tomatoes for an amazing breakfast! Seriously, this was way too good.

Finally it is soup weather, I made the best batch of Potato and Broccoli Soup.