I’m going to let you all in on a little secret!! Slow cooking is an art. I mean a really simple art, but still! Letting the food cook slowly with little ‘disturbance’ (read ‘attention’) on my part is a wonderful thing! The flavors resulting from low continuous heat are just superb. This curry is an absolute dream! I have to add here that if you have recently acquired an instant pot (like me!) you can also use the slow cooker setting on that. From my research, it appears that the ‘high’ setting on my dear old crockpot and my shiny new instant pot match! Yeayyy! Continue Reading “Chickpea and Cauliflower Curry (slow cooker) (vegan)”
Those little green beans in the picture? Yeah, they are edamame!! This summer salad is one of my hubby’s oft requested dishes and I think I know why!! 😉 If a salad could be manly, this one is!! Immature soybeans that haven’t had a chance to harden, edamame is packed with protein, iron, and calcium. Available in most grocery stores in the frozen section, you can easily purchase already shelled/cooked edamame for this quick and tasty salad. (We usually buy ours from Trader Joe’s and I was afraid my husband was going to empty the store’s stock last time he got some – yeah he loves this salad!)
Vegetable prestige is real. I mean, at least is my mind. 😉 And on my vegetable hierarchy cauliflower rules. Then I recently met purple cauliflower. It practically called out to me in the veggie section of my grocery store. ‘Take me home!’ Yeah, I couldn’t resist. And then I found out that this little royal crown of lavender cauliflower is even more nutritious than it’s white cousin! Who knew?!
Smoky, savory, texture-rich, power-packed – these hickory quinoa burgers have a lot to offer. If you could have been a fly on my wall the last few days, you would have seen a great variety of people both small and great scarfing these patty wonders down in a bunch of different ways; on the bun, off the bun, dipped in ketchup, swathed in gravy, etc. So far, everyone who has tried them has loved them, and that does include my two-year-old!! 😉 (Yeay for this mama!)
If you’ve been following my blog posts, you’ll notice that this recipe is similar to my last post about breakfast hash browns. Besides having to admit that I do LOVE potatoes in most forms, and that I do eat potatoes
at least once several times a week, I must tell you that these are really a side-dish for my next post. Ever heard of a burger and fries? 😉 Don’t hold your breath, but do get ready…to… cook!!
That’s a long name for a dish. Vegan Feta with Spinach, Tomato, and White Bean Pasta. Way too long! But I had to try to describe it to you!! Really, at our house, it was always just called, ‘The Feta Meal”. Because it’s really all about the feta. Not that the rest isn’t good – it’s great! But the feta is the ‘piece de’ resistance’ – the finishing touch. (I at least looked up the spelling for that, but the accents and my keyboard are not cooperating. Oh well, you get the idea!)
This post is really about Garlicky Green Beans but first…
I promised. And I really try to keep my promises! So here are a few pics of my kids n’ chicks! Before getting the chicks I begged my husband to please tell me if chicks are a lot of work (he had chickens as a child). I mean, years ago when I told him I wanted to have a baby, he
warned me how much work they are tried to share about the responsibilities parenting involves – he’d had several much younger siblings while I’m the youngest in my family. But I didn’t want to listen and thought I was ready for anything! So you can see we had (wonderful) kids, and you can guess what I’ve learned (and how much I love it 🙂 ). But now I wasn’t sure… would chicks be a lot of trouble?
Husband said no, they’re easy. Well he was right again – at least so far. 😉 So much fun and so so cute.
It’s spring. (Someplace!) Here it is really
spring still rainy, cold, dreary. Wait, am I depressing you? It’s not that bad – only sometimes. 😉 Really, I just needed a bowl of this tasty soup to warm up my insides and make me a real believer that winter is over. 🙂 Thankfully, although my family may not always understand my need for sunshine, they certainly share a love of this soup! So gather your goods and get choppin’ friends! In 20 min you’ll be savoring our favorite Vegan Corn Chowder…
I feel like I’ve just had a major break-through. I’ve made vegan pesto for years. It’s been OK. There would be this lovely basil plant, I would crave pesto, try some some vegan recipes and then decide to leave pesto alone for a while… After repeating this cycle a few times, I kinda gave up on vegan pesto. Until today…. I had extra basil in the fridge. Couldn’t let it waste! This time I decided to make the pesto with cashews instead of all the pine nuts and walnuts I’ve tried before. Somehow all the other ingredients blended perfectly. I don’t know if it is just me, but the kids and I devoured this stuff. They crowed over it – and they HATE pesto. I think this is a total win. You just have to try it!! Tell me what you think!!!
This is my ideal week-day lunch. Lentils are so, so, SO good for us. Each little legume is a powerhouse of protein, folate, zinc, and iron! I feel so satisfied and energetic after eating them. Plus, this just tastes good. I mean, who doesn’t like creamy, satisfying, guilt-free food??? Oh, and yeah, this is like almost vegan fast food. Super-duper easy. You’ll love whipping this out in a few minutes and feeling kinda fancy at the same time.