I'm Back! The Adventures of a Vegan in College!

Hello Beautiful People! I know it's been a very long time since i've updated this wonderful blog, but i'm finally getting settled into my new life at college and I'm ready to start blogging again about all of the incredible food i'm lucky enough to eat! I've been at college for almost two months now and I have managed to not only continue being a healthy vegan but also share my love of vegan cooking with the new friends i've made here. I'll start of my new chapter of blogging with some photos of the fall-inspired dinner that I made last night with my friends Jack, CiCi, and Althea. We roasted organic pumpkin, acorn squash, and brocoli served with a side of short-grain brown rice and organic black beans. 

Roasting the Squash and Pumpkin: 


1.Preheat the oven to 400 degrees. 


2.Cut the squash in half and dress exposed part of the squash with extra-virgin olive oil and sea salt and place face down on a cookie tray. Do the same with the pumpkin except cut into smaller chunks. For the pumpkin we sprinkled it with cinnamon and a little olive oil. 


3. Cook for about 40 minutes, check that it is completely cooked. 


**You can pretty much use this recipe for any type of winter squash. 

roasted pumpkin with cinnamon

gratitude and joy,

Callie