Get ready for some word vomit.

So yesterday I went on an insanely wonderful grocery-shopping + cooking-spree and reminisced on the good old days when I actually kept this blog somewhat current.  Then today a peer mentioned this blog out of nowhere...obviously these are signs from the universe that I need to get back to it!  Gotta represent my vegan pride!  There are a multitude of reasons why I haven't updated this blog in a while:

1. I broke my camera USB cord and was too lazy to order a new one off Amazon.
2. I made some not so appealing eats.
3. I made some super delicious eats that I stuffed in my face too quickly to photograph.
4. I had a full time job + the responsibility of planning/preparing for grad school.
5. I moved to NORTH CAROLINA for grad school.
6. I live with a strict carnivore who also happens to be a male (along with another male roommate) and as a female and vegan I can't help but be wary of the atrocious amount of bacon grease/animal product residue contaminating my kitchen due to a general lack of concern for the thorough cleanliness of our dishes and counter space, etc.
7. Did I mention I'm in GRAD SCHOOL?!?!

Sooo yeah...that should about sum it up.

But today I am resolving to get back into food blogging.  I still don't have a way to import my pictures (other than my phone) so bare with me.  Mayyybe I'll muster up the energy to order a USB.  And we'll see how this goes.

As I mentioned before, I went on a cooking spree yesterday.  And as I usually do, I searched for a decent recipe based on a single ingredient.  That ingredient happens to be pickled carrots.  Let me rewind...sometimes I get weird pregnant lady cravings for pickles and Oreos...and right after I got my brand-spanking new Costco membership I bought a 2-jar pack of dill pickle spears...which also happened to contain some carrots and red bell pepper (I passed on the Oreos in case you were concerned that I might have picked up a 24000 pack or whatever).  So my first jar is almost depleted...except for the veggies chillin' at the bottom.  I don't like to waste stuff, so I decided to find a fitting recipe for the carrots!

I found this recipe first, and decided to go with it.  So glad I did, because it is so simple and delicious!  I don't have a picture of my veganized/simplified version, but I do have pictures of my dogs ;)

Yes. I am obsessed.  And I miss them.  You're welcome.

OKAY, here's the recipe...

This is just a little something I whipped up as a snack...no frills or anything.  All measurements are approximate.   I had some leftover garbanzo beans and lentils from salads I ate recently, and knew lentils were good in hummus, so why not?!  I wanted to add an extra creamy texture and a good source of fat to use in place of olive oil so that's where the avocado came in.  This recipe would also be good with some cilantro mixed in, I didn't have any on hand unfortunately.

That's all, just thought I'd share this simple and delish creation :)

Oooohhhh baby.  These are the most fantastic way to celebrate the beginning of summer.  I had been eyeing this recipe from Annie's Eats for a while but just now finally got to make it...and it didn't disappoint!  My brother even said I should make them again (which is suuuuper high praise from my family!).  I know it may look like this isn't a full meal, but it has incredible staying power. I won't lie...this isn't terribly healthy, so try to be good the rest of the day ;)

Can't say they make great stand-alone leftovers, but toss a couple in your favorite soup (maybe tomato basil) and you have yourself a tasty meal!

Also, apparently I'm so out of practice with my normal blogging that I forgot to take any pictures of the process!  It probably would have helped with this recipe, but if I make them again I promise to post those :)