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About Me

Hello All!

I am a 27 year old ballet instructor, singer, dancer, and (most importantly for this blog) vegan FOOD LOVER! I started this blog last year as a place to compile my recipes so everyone can easily find them.



If you have found your way to my blog via Instagram, thanks for stopping by. If not, go check out my page @knittingopera where you can see daily food pictures and more posts about my daily life!



I am currently a ballet teacher at Haller Classic Ballet and Yoga and the Alto Section Leader at Christ Episcopal Church in Covinton, Louisiana. I've studied ballet since I was four and began teaching last year when my teacher became ill. Before becoming a teacher, I was a teacher's assistant and rehearsal assistant at the studio.



I began singing early in life, in talent shows, school and church choirs, and in district and state choirs. I have a BM in Vocal Performance from Converse College where I sang in multiple choirs and performed in several operas. I first joined the adult choir at my home church when I was 12, and excepting my college years singing at Church of the Advent in South Carolina, I have been singing with them ever since. I am also a member of NPAS (the Northlake Performing Arts Society) and I enjoy performing with them throughout the year.



I enjoy arts and crafts (especially anything having to do with yarn or thread, watercolor, or colored pencils) and in the summers I enjoy hiking in the mountains and learning about regional flora and fauna. I have recently delved deep into the world of bullet journaling and planning and have started an Instagram account specifically for those activities (@planningvegan)


Feel free to browse through my recipes on this blog. If you have any requests, please leave a comment.


Thank you all for visiting!
-Marjorie


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Vegan Red Beans and Rice

This is my favorite local food. Since going vegan I don't eat it a lot, since I can't order it at restaurants because they are full of meat. It's actually really easy to make, and is super tasty. Everyone has their own family recipe, it seems, for red beans. You will find so many people using different ingredients to make them taste amazing. This is just my take on red beans and rice, New Orleans style, without the meat. Enjoy! Variation 1: the easy way Ingredients: 2 cans no salt added red kidney beans, drained 4 stalks celery, chopped 1/2 red bell pepper, chopped 1-2 tbsp olive oil 1 tsp garlic powder 1/2 tsp cayenne pepper 1/4 tsp onion powder 1 tap kosher salt flakes Directions: Throw everything in the pot except the beans and cook until soft. Add beans and a little water and cook until thoroughly heated. Take a hand blender and puree 1/2 the pot until smooth. Mix together and serve with rice. Variation 2: the long version Ingredients: 1 package ...
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Easy Pasta Sauce

Simple, easy to make, and doesn't take long to prepare! Ingredients: 1 6oz can of tomato paste 2-3 cups water 1 tbsp extra virgin olive oil 20 fresh basil leaves 7-10 fresh oregano leaves 1/2 tsp salt (to taste) 1/2 tsp garlic powder (to taste) Directions: Like everything else I make, throw it all on a pot on the stove, cook on medium high until it starts bubbling, then serve. I use a lot of garlic and salt it this because I don't normal salt my pasta. If you salt your pasta, you might want to add less salt.
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Tofu Chickpea Mash

I've been trying for ages to figure out a vegan substitute for egg salad/tuna salad/chicken salad, and nothing ever seems to taste how I want it. I have, however, discovered the wonderful world of tofu mash and chickpea mash sandwiches... And they are so fantastic! Yesterday I decided to combine the two and it tasted great! This would work well on a sandwich, on rice cakes (which is how I ate it), or as a dip (if you purée it instead of mashing with a fork or potato masher). Enjoy the recipe! Ingredients 1 block extra firm tofu, drained but not pressed 1 can low sodium chickpeas, drained 1/4 cup vegan mayo 2 tsp brown mustard 1 tsp Cavender's Greek Seasoning 1 tbsp dried dill weed 1/2 tsp onion powder 1/2 tsp garlic powder Salt and pepper to taste Directions: Throw everything into a large bowl and wash with a potato masher. If you want to make it a dip, throw it in a blender. This makes about four cups, so it will last you a while or be great to make finge...
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