June was a tasty month filled with veggie goodness. I’ve been extra lucky in the tomato department too. My little tomato plant has produced lots and lots of tiny cherry tomatoes.

Vegan Hummus Wraps. These were cool, crisp, and so tasty.

Homemade Mini Deep Dish Cheese Pizza. The kids could eat pizza for every single meal, and I really liked this homemade batch of mini ones. The kids ate them way too quickly though, next time I’ve got to triple the dough for leftovers.

Vegan Tostadas. These are one of my very favorite vegetarian/vegan dishes. I can also sneak this one in on my family. They love it, and little do they know it is vegan.

Vegan Snack Dinner… Because it is too hot to cook in Kansas.

Vegan Snack Dinner again, because seriously, it is too hot to cook in Kansas.

Vegan Cold Noodle Bowl. I love to make homemade take-out. I always make a big batch, and plan for veggie leftovers. This big bowl of noodles was even tastier chilled.

Avocado Tacos. These were amazingly tasty. Just sliced avocado, a tiny bit of homemade salsa, and lots of crisp cool lettuce. So stinking good.

Vegan Burrito Bowl

I used some cherry tomatoes and fresh picked banana peppers from my garden to infuse the rice. I served it with a big batch of smashed avocado and cherry tomato. I loved this dish a little too much! Now I’m hungry for more avocados.

Spinach and Artichoke Pasta. I made homemade spinach and artichoke dip, and decided to throw the leftovers over shell pasta. Oh goodness, this vegetarian dish was a win!

Vegan Breakfast for Dinner. Pan roasted red potatoes, and plenty of fresh fruit. I loved these tasty potatoes, but the family didn’t as much. I’m going to make them again, but just for me.

Garden goodness. I love having these little plants right off of the side porch. We have had lots of hot and rainy weather, the tomatoes have been growing like crazy.

Vegan Quinoa Tacos. I posted this picture on instagram, and it was my most liked picture that I had ever posted. Seriously, give quinoa a try. It is a perfect swap for taco night.

Vegan Burrito Bowl, complete with more homegrown tomatoes.

Vegan Noodle Bowl. Again a good take on homemade take-out, and it used up all of the veggies in the fridge.

Homemade Pizza Rolls. I split homemade dinner rolls, and topped them with mozzarella cheese and homegrown cherry tomatoes. I put them under the broiler for just a bit, and man they were good. I love using homegrown produce for whatever meal I can.

With July in full swing, I hope to get even more cherry tomatoes and banana peppers out of the garden. I’ve been back to eating two-thirds of my meals vegan. Some days it really is just too hot to be in the kitchen, and those cool vegan dishes come in handy.

I have a bunch of photos to share from May’s veggie meals. Some of them are vegan, and some of them are vegetarian, all of them were super tasty.

Sometimes I make meals out of whatever I have hanging out in the fridge. Burritos are a tasty way to use up leftovers.

I can’t get enough homemade sushi!

Lemon Pasta with veggies. I also had some tasty artichoke pesto on toast.

Homemade vegan crunchwraps, and plenty of chips and salsa.

Rice Noodles with Kimchi, and a tasty side of edamame.

I made more sushi for dinner.

I had a few leftover for lunch the next day.

We had a bunch of Cliantro in our garden. I decided to try and make homemade pico de gallo. Holy moly it was good! I ate it with tostadas, I ate it with chips, and I ate it with a spoon.

Vegan Tacos! Refried beans make a great substitute, so I can enjoy taco night with the family.

O.k., so I made a few loaves of homemade bread. I might have taken a nap while I was proofing the bread, so the loaves might have been over proofed just a bit. While they wern’t the prettiest loaves of bread, they did make some AMAZING grilled cheese sandwiches. This also might have been my breakfast…

Vegan burrito bowl for me.

Noodles with Veggies.

I finished off the rest of the homemade bread, and used a little more of the artichoke pesto hanging out in the fridge. I can also eat artichoke pesto with anything; toast, crackers, pasta, silverware…

I finally found some very lovely avocados. I like mine with Kosher Salt, a bit of fresh black pepper, and a few dashes of lemon juice. Seriously, I think I could eat avocados for every meal, snack, whatever, all day, every day.

As the weather is heating up, I only want to eat cold foods. Snack dinner is always a cool option. I enjoyed some petite carrots, marinated artichoke hearts, and one more of those very lovely avocados.

Well, I didn’t get my dream garden this year. One of these years I swear, it is going to happen. I only have a few plants growing off of the side porch. There is a patch of cilantro, that has already bloomed, so it’s probably done. I also have a big tomato plant, budding with green tomatoes. We have a little sweet banana pepper plant that has already produced some delicious peppers. This was my first pick of the season. Pretty small, but that tomato and pepper were fantastic.

We are well into June. I seem to live in the kitchen twenty-four hours a day. I hope to have some more photos up soon, but right now, I’ve got to go clean up the dishes from lunch.

It is pretty much half-way through the month, time to share some photos of veggie meals.

 
Mexican Quinoa burrito bowl (vegan)

  
Ramen and veggie bowl (vegan)

Lately, I’ve been using up leftovers and what I have on hand in the pantry for vegan meals. 

I’m trying to save where I can on groceries. It seems like every time I go shop, prices have gone up again. 

What about you? Are you seeing price increases in your neck of the woods?

Here is the rest of my vegan and vegetarian meals from March.

Homemade vegan quinoa and veggie soup. Sliced avocado with a little salt and pepper. Delicious vegan meal.

Veggie Fajitas with stuffed sweet peppers. This fell into the vegetarian category, I couldn’t resist piling on monterey jack cheese on those sweet peppers.

Vegan Quinoa stuffed Avocados. I can’t explain just how much I love this meal.

Vegan Ramen with Kimchi and Broccoli. A local store carries plain Ramen, and I love using it in all sorts of tasty dishes.

Crunchwraps have quickly become a family favorite.

I veganize mine. This crunchwrap was made sauteed sweet peppers and onions, guacamole, and vegan refried beans. It was so good!

One big batch of vegan Quinoa and veggies can stretch into so many meals. I added a little salsa, and sweet peppers to this batch for a yummy soup at lunchtime.

Well we are under another tornado watch around dinner when this photo was taken. I made a quick meal for all of us. Mine was a tasty vegan broccoli salad.

I’ve almost finished off this batch of vegan Quinoa and veggies. I made a yummy soup for lunch, and put one serving in the freezer. I love keeping vegan goodies in the freezer, cause sometimes I really don’t feel like cooking.

Last, but not least…

Homemade vegan Sushi! Seriously I love this stuff so much. I think I could eat it for every single meal. I made a batch with just sushi rice, one with broccoli slaw, and one with celery. Homemade sushi is a great way to use some of those veggies hiding out in the fridge.

Perfection!

As I said before, March was the easiest month so far on the two-thirds vegan plan. I really enjoyed trying out new dishes, and “veganizing” some family favorites.