Our Life in the Funnies ● by Jess

October is a pretty important month in the Young family. Five years ago this month, Jon and I met for the first time. Three years ago this month, we went on our first date. All around, October has a lot to celebrate for us, so I thought I'd show you what the last five years of our life would look like if it were shown via the newspaper funnies section.

Jon and I first met in 2008 at BYU at a pancake party. Needless to say, it was not a resounding success for either of us.

Two years later, we found each other again and we went on our first date. Jon took me to the symphony, where one of our favorite composers (Mahler) was being performed. 

Still, we started dating, and although we cared a lot for one another, the next year a half was a whole lot of this: 

By some glorious miracle though, we both figured it out. At the time, Jon was living in Harlem and I was in Boston, but we still got engaged!!

After we got married, I joined Jon in NYC. We got to enjoy all the pleasures of newlywed life. 

Now, in our second year of marriage, we live in London. Sometimes we have different ideas about life and politics.

Yet through it all, these last five years have been amazingly marvelous. Hopefully, we can look forward to a little of this in our future: 

Happy Five Years! I hope the next five are just as exciting, crazy and quirky :)

30 Days of Vegan: Week Four (Failure) ● by Jess

This past week was the final stretch of vegan month and... Jon and I fell off the wagon. The culprit? Haagen Daz. Sad thing is we never quite made it back on, which is not exactly shocking if you've met seen how fast we can down two pints of ice cream. It's been a really busy last week so I suppose it just sort of got away from us. Here's what we've been up to in the mean time....

Last weekend, I had a really amazing bridal session at St Dunstan in the East church. It is a cathedral that was bombed out during the blitz in WWII and has become overgrown and is unbelievably beautiful. The lovely Rachel Williamson put the whole thing together in less than 24 hours. I was very impressed, to say the least. This was one of those shoots where I just kept dancing around with happiness because everything was going so beautifully.

I always love it when Jon comes along to assist with me. He always sees things that I miss (little details like whether hands are in pockets or something is in the background). He often has the most creative ideas that make the shoots even better. He came up with the idea for the falling leaves and I *LOVED* it.

Jon also came along with me on an engagement-style shoot (which was AMAZING considering how crummy the weeks have been previously regarding these types of sessions) I did on Portabello Road and St. Pancras/Kings Cross Station. Amanda and Ben are two amazingly beautiful people, it was lovely to get to know them better.

I also managed to snag an invitation to the very exclusive b party, hosted by b.loved weddings. I think I just barely squeaked in on the invitation list because they featured my work on their site not too long ago, but however it happened, I sure felt lucky to be among the chosen!

The party was at Canary Wharf and was filled with all the sparkle and shine a wedding vendor could ask for (my phone photos really don't do it justice). My friend Liz (an event planner) and I were the only rebels brave enough to destroy the perfectly manicured dessert table by enjoying the goodies... but when cake pops call, you answer.

On Saturday, I also shot a fashion show at the Crowne Plaza Hotel in Kensington. I'll be honest here and say this was the worst event I've ever shot in my life. Keeping in mind that I was offering my services free of charge (in efforts to make a meaningful connection with the event planner), it is almost unreal how it all played out. From going five hours over our prearranged time, to the surreal lack of professionalism (the planner actually yelled at me mid-show, on the runway-- for reasons neither myself, not the audience members, are be sure of ). I now vow will never shoot another event like that again. Never.

That being said, the designer, the models, and all the other lovely vendors there were great. The show was about embracing diversity in the wedding industry, which I love. The little ones especially were fabulous, and I wanted to take each one of them home!

Anyway, if anyone is interested in the recipes I WOULD HAVE used had I actually completely the 30 day vegan challenge, feel free to shoot me a message. I'll be happy to send them your way :)

30 Days of Vegan: Weeks Two and Three ● by Jess

Ok, so this is going to be a massive post. Last week was a wee bit crazy, so I'm doing two weeks in one.... Enjoy! For space reasons, most of the recipes are liked in below the images (any text in blue).

Day Eight

Image via Healthful Pursuit

Breakfast: Mint Chocolate Smoothie

Mint Chocolate Chip Smoothie Recipe - hemp hearts + 1/2 scoop Vega powder

Lunch: Leftover Falafel Sandwiches

Dinner: Roasted Carrots, Bok Choy + Mashed Potatoes and Gravy

Peel carrots, toss in olive oil, salt, and garlic. Roast in oven at 200C until soft. 

This was my first time cooking Bok Choy!

Mashed Potatos with vegetable gravy (I use olive oil, not margarine and no nutritional yeast). 

Day Nine

Image via Healthful Pursuit

Breakfast:  Green Energy Smoothie

Green Energy Smoothie - Green Tea + 1/2 Scoop Vega

Image via Kwestia Smaku

Lunch: Kiwi Pear Green Salad

Kiwi Pear Green Salad

1 Pear Sliced

1 kiwi sliced

1/2 head butter lettuce

1 green onion, chopped

Toss ingredients together with dressing of choice.

Dinner: Roasted Potatoes, Sautéed Peppers and Onions over Polenta and Broth

1 lb Baby Potatos

1 sweet bell pepper

1 onion

2 Cups Polenta

Broth

Vegetable boullion

Olive Oil

Flour

1/4 cup tomato sauce

1 Tbs Balsamic vinegar

Basil, Cilantro

Roast Baby Potatos in oven after tossing in Olive oil and salt. Roast at 200C for about 35 minutes. 

Sautee sliced bell peppers and onions in Olive oil. Prepare Polenta to directions (use soy milk to make it a bit creamier). 

For Broth, create a rue with 3 Tbs Olive oil and 2 Tbs flour. Slowly add water and return to heat to thicken. Add 1 cube vegetable boullion, tomato sauce, balsamic vinegar. Add agave or ketchup to sweeten (to taste). Add additional herbs to taste.

Day Ten

Image via Healthy. Happy. Life.

Breakfast: Banana Quinoa Breakfast Bowl

Quinoa Breakfast Recipe

Image via Kwestia Smaku

Lunch: Fig Pomegranate Green Salad (minus mozarella)

2 figs 

1 package of lettuce

Cranberry Dressing: 

2 tablespoons cranberry jelly 

1 tablespoon agave 

2 teaspoons lemon juice 

freshly ground black pepper 

1 teaspoon olive oil extra virgin

Mix dressing ingredients in a bowl. Arrange lettuce on a plate, place figs on lettuce. Pour pomegranate dressing over salad. 

Dinner: Vegan Shepherds Pie (Mousaka)

1 zucchini

1 tablespoon tomato paste

1 cup tomato sauce

1 tablespoon all-purpose flour

3 pounds russet potatoes, peeled, and cut into large dice

3 tablespoons Olive oil

Salt and freshly ground black pepper

1 medium yellow onion, finely chopped

3 medium garlic cloves, finely chopped

2 sweet bell peppers

1 can black beans

2 cubes vegetable boullion

1 tablespoon finely chopped basil

1 tablespoon finely chopped cilantro

2/3 cup soy milk

Sautee garlic, bell peppers, zucchini, onion in olive oil. Add tomato paste, sauce, bouillon  and beans. Allow to cook down to a dark red/purple. Add seasoning. 

Meanwhile, boil potatoes until soft enough to mash. Drain and mash adding milk and green onions. 

Spoon vegetable bean mixture in glass dish. Distribute evenly. Next, spoon mashed potatoes over mixture until bean mixture is completely covered. Place in oven and cook at 150C for about 20 minutes. 

Day Eleven

Image via Healthful Pursuit

Breakfast: Blushing Apple Smoothie + 1/2 scoop Vega Protein

Blushing Apple Smoothie Recipe

Image via Rabbit Food for My Bunny Teeth

Lunch: Black Bean Avocado Lettuce Wrap

Black Bean Avocado Lettuce Wrap Recipe

Dinner: Carrot Butternut Squash Ginger Soup + Crusty Bread 

2tbsp olive oil

2 onions, peeled and finely chopped

2in piece root ginger, peeled and chopped

2 garlic cloves, chopped

2tsp ground cumin

4 medium carrots, peeled and chopped

1 medium butternut squash, peeled, deseeded and roasted

1.5 litres vegetable stock

1 bunch coriander, roughly chopped

Heat the oil in a large saucepan, add the onions, ginger and garlic and sweat for 5 minutes, until soft but not coloured.

Add the ground cumin and cook for a minute, then add the carrots and vegetable stock. Bring to a boil, reduce to a simmer and cook for 20 to 25 minutes until the vegetables are soft.

Spoon butternut squash from the skin and place, with carrot mixture, into a blender. Purée the soup in until smooth, stir in the coriander. Serve hot! :)

Day Twelve 

Image via Healthful Pursuit

Breakfast: Red Rooster Smoothie

1 cup water

6 strawberries, frozen

2 slices of raw red beet, chopped (approx. 2 tablespoons)

15 green grapes

½ cucumber, skin removed

½ orange, skin removed

2 large handfuls of spinach, frozen

Blend!

Image via Rikki Snyder

Lunch: Cucumber Melon Salad

2 Tablespoons lemon juice

1/4 cup extra-virgin olive oil

1 teaspoon agave

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/4 teaspoon poppyseed

1 medium honeydew melon, seeded and balled (about 5 cups)

1 cucumber unpeeled and thinly sliced or peeled into ribbons (about 2 cups)

1/3 cup very finely chopped red onion

3 Tablespoons chopped fresh dill

Arugula, desired amount

Pour lemon juice into a large bowl and whisk in olive oil in a slow, steady stream until completely incorporated. Whisk in agave, salt and pepper. Add melon, cucumber, onion, dill and arugula. Toss to combine. Just before serving sprinkle with poppy seed. 

Dinner: Zucchini Pasta with Veggy Marinana

Zucchini, julienned 

1/2 box of pasta

1 jar marinara

1 sweet bell pepper, chopped

1/2 head of broccoli, chopped

1/2 can of olives

Cook pasta to directions. When it is about halfway cooked, add julienned zucchini. 

Sautee chopped broccoli and bell peppers in Olive oil. When soft, add marinara sauce and halfed olives. 

Pour sauce over pasta and serve.

Day Thirteen

Image via Healthful Pursuit

Breakfast: Key Lime Pie Smoothie

Juice from 4 limes

1 tsp key lime zest (about 2 limes)

1 cup unsweetened soy milk

1 ripe frozen banana

¼ tsp vanilla

1 Tbs agave 

2 cups organic baby spinach

Blend! Top with non-dairy whipped cream and graham crackers, if desired.

Lunch: Leftover Pasta

Image via Food Network

Dinner: Tuscan bean and veggy soup 

Day Fourteen

Breakfast: Muffins + Half Grapefruit

Lunch: Leftover Soup

Dinner: Wild Mushroom and Spinach Rice, Broccoli, Plums

Day Fifteen

Breakfast: oops, I skipped it! ;)

Image via Karmatarian

Lunch: Bean Corn Avacado Salad

Images via Feasting at Home and Tasty Yummies

Dinner: Creamy Avocado Linguini + Heirloom Tomato Salad

Day Sixteen

Breakfast: Granola with soymilk

Image via Edible Perspective

Lunch: Chopped Kale Salad with Creamy Almond Ginger Dressing

Dinner: Falafel Pizza

Prepare Pizza Crust Dough

Prepare Falafel Balls

Bake pizza flatbread crust for 5 minutes, remove and spread tomato sauce. Chop up falafel balls and cover the pizza with them. Return pizza to oven for about 12 minutes. Remove from oven and allow to cool. Add arugula that has been tossed with olive oil, lemon juice and salt. 

Day Seventeen

Image via Babble

Breakfast: Vegan Blueberry Muffins

Image via Vegan Spoonful

Lunch: Hummus Wrap

Dinner: Crepes Stuffed with a Potatoes, Spinach and Bell Pepper hash

Prepare Crepes ahead of time

Boil 3 cups baby potatoes. Sautee bell peppers, spinach and potatoes together. Make vegetable gravy (see recipe above) and pour over vegetables. Wrap in warmed crepe. Enjoy!

Day Eighteen 

Breakfast:  Orange juice + Banana

Lunch: Veggy Subway Sandwich

Dinner: Caramelized Onions, Carrots, Beets on a bed of Moroccan Couscous + Fresh Figs

Day Nineteen 

Image via Healthful Pursuit

Breakfast: Watermelon Cooler Smoothie

Lunch: Leftover Couscous

Image via CitronLimette

Dinner: Stuffed Quinoa Peppers + Bread with Oil and Vinegar 

Day Twenty

Breakfast: Vegan pastry from nearby shop

Image via Make and Takes

Lunch: Grilled Peach Salad (minus Feta Cheese)

Dinner: Balti (English-Indian curry) with Potatoes and Carrots over Coconut Rice

This curry is actually a British curry, which is surprising. It was invented by Pakistani immigrants who settled here and developed it after arriving. I cheated a bit and used the store bought sauce. Super yummy!

1/2 lb baby potatoes

2 carrots, chopped into chunks

Toss in olive oil and roast in oven at 200C.

Cook basmati rice to instructions put replace half the water with coconut milk. 

Remove potatoes and carrots from oven and place in saucepan. Cover with Balti curry and add remaining coconut milk from can. Let cook for at least 15 minutes. 

Pour curry over rice and enjoy.

Day Twenty-one

Breakfast: Grapefruit with sugar

Lunch: Leftover Stuffed Peppers

Image via Vegan in the Freezer

Dinner: Corn and Cauliflower Chowder + Coconut biscuits

1 head cauliflower, broken into florets

1 Tablespoon Coconut Oil

1 onion, chopped

1 cup potato or one small potato, chopped in large chunks

4 carrots, cut in thin discs

3 ears corn on the cob, cut from the cob

2 cloves garlic, chopped

4 cups (32 oz.) vegetable broth

1 teaspoon salt

1/4 teaspoon pepper

Put the vegetable broth into a large saucepan. Add the potato and cauliflower and cook 15 to 20 minutes. They will both be done when you can pierce them with a fork. Meanwhile, put the oil in a large skillet and heat to medium low.

Add the onions and saute 10 minutes. Add the garlic and saute 5 more minutes. Do not brown to keep the soup very white.

While these are cooking, add the carrot to a small saucepan and cover with water. Bring to a boil and simmer for 10 minutes.

Add the corn and cook on low 5 more minutes.When the cauliflower and potato pieces are done take the pot off the heat and let set in the liquid to cool a while. We are using the liquid so do not drain.

Blend for a minute or so. 

Return all of the blended soup back to the large pot. Heat through and taste to make sure the salt and pepper seasoning is how you like it.

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WHEW! There it is! Just one week left :)