To awaken to the gentle sound of waves lapping at the shoreline. The distinctive cries of the seagulls on the slightly northerly wind. The chatter of the arrogant, offended grey squirrels bounding through the treetops of cedar and red pine.
Ahhh…now this is the life! The northwoods of Michigan’s Upper Peninsula have always held a particularly dear place in my heart. This is where, as a family of six, we spent weeks each summer, and often a weekend eat month for most of my childhood years. Days spent exploring acre after acre of wooded wilderness, swimming, snorkeling, and kayaking along the sandy shores, lined with grassy lowlands. Nights spent reading and playing board games as a family. Yes, this place is truly special.
This Labor Day Weekend has been no exception, although it’s been a little shorter than I would have liked. But it’s been very pleasant, wonderfully relaxing, and yes, a little bit productive. For the girls, unplugged from their internet, forced into literary worlds after too long an adolescent absence, it’s a last-ditch bubble of summer before school starts this week. For JoDee and me, it’s just been a quiet weekend of books, writing, and enjoying our surroundings…we even got a nice run along the forested banks of the nearby river! And the dogs (two Pugs and my Golden Retriever) frolicked endlessly in the waters and woods, racing at full-speed until their legs collapsed beneath them. And then they slept….for hours on end.
It’s been months since we last visited the cabin. Our wintery retreat entailed nearly continuous vegan experimentation and “fancy” culinary delights. This trip was more low-key, in part because the girls were here, their appetite for adventurous eating not yet fully developed. So, we planned for vegan burgers, brats, pancakes, and BLT sandwiches, among other things.
Last night was about as adventurous as we got…Vegan Hummus and Sauteed Veggie Pizza. A hit! And a miss! Yep, the vegans in the bunch loved it. The not-yet-vegans….well, they opted out on this one. Their loss!
Vegan Hummus and Sauteed Veggie Pizza
Ingredients
Pillsbury Pizza Crust
Hummus (enough to cover a 14” pizza)
Zucchini
Summer Squash
Eggplant
Broccoli
Directions
Easy as pie….pizza pie! Preheat oven to 425 degrees. Chop all veggies to desired size (we opted for quite small pieces). Spread the Pillsbury Pizza Crust out on a 12-14” pizza pan. Cover the crust with hummus, up to about an inch from the outer edge. Sprinkle veggies over entire hummus layer. Bake for 13 minutes. Enjoy with a nice glass of beer (Blue Moon worked for us….).
I’d say it was a pretty successful Labor Day Weekend. In fact, I may just head back up north again next weekend. Cooper, are you up for more swimming???
Sliding Vegan 