So everything is going to be picture-less for a while until I can find my battery charger :(. Anyway, this year marks my 10th year of being meat free. I have not been vegan for that long and unfortunately, have faultered in the past with my veganism. I however, feel that looking forward and learning from the past is the best policy. I have not ever faultered on my non-meat eating diet in the past 10 years. That is a long time! But I really don’t miss it. However, I feel that I have not been very diligent in assuring that the products that I use are cruelty-free. I would never want someone to test products on my dogs, much less any other animal. So I have been doing a lot of research and working to find cruelty-free products and companies. I don’t believe in waste, so obviously I will be using what I have now, but going forward, I am going to be more discriminating with my product purchases.
However, today was an awesome food shopping experience. With the exception of the avocados! Seriously, they were all soft as a pillow. So I’m going to go out tomorrow to the veggie stand to see if I can find some that are not past their prime. A friend of mine asked how I could eat just a plate of veggies garnished with only kosher salt. I make a point to purchase food in season. Especially here in Florida, the food is taste so wonderful and fresh I don’t want to ruin it with dressings and breads and other things. But I was able to get some delicious tomatoes, cucumbers and leeks. Unfortunately cannellini beans were no where to be found. But this week is going to bring the following:
2 tomatoes cut in half
1 tbsp olive oil
1 tsp sugar, parsley, organo, and basil
Preheat oven to 350 degrees. Place tomatoes in a dish and drizzle with oil. Mix remaining ingredients and toss over tomatoes. Bake for 20-30 minutes.
Wild Mushrooms over Whipped Beans-
2 tsp olive oil
1 medium leek, chopped
2 cans cannellini beans, rinsed and drained (I got white acre peas, so I will try those)
1/2 c. veggie broth
2 cloves garlic, minced
2 tsp thyme
1 lb. mushrooms halved (a mix of oyster, crimini, portabello, etc)
Heat 1 tsp oil and saute leek. Stir in beans, broth, garlic, and thyme. Cover and simmer 8 minutes. Let cool and process until creamy. Return to skillet and keep warm. Heat remaining oil and saute mushrooms for 8 minutes. Spoon bean mix into bowls and top with mushrooms.
*Note* I have made this before and actually after cooking the mushrooms, I processed them in with the beans and it was really good.
Brown Rice Pilaf-
1 onion, chopped
1 green pepper, chopped
1 tbsp olive oil
1 1/4 c. uncooked brown rice
2 garlic cloves, minced
1 1/2 c. water
1 c. veggie broth
1/2 tsp thyme
In a saucepan, saute onion and green pepper in oil (side note, I will be using red onion and red bell pepper, just because I think the flavor of red peppers is better than green). Add rice and garlic and cook, stirring about 3-4 minutes until rice is lightly browned. Add remaining ingredients and bring to a boil. Simmer, uncovered for 35-40 minutes or until rice is tender.
The only one that I have made before is the whipped bean recipe. So I will let you know how these go. Tomorrow I will also be making Vegan Chocolate Chip cookies and Strawberry cupcakes with buttercream icing, and maybe even a chocolate cake with chocolate buttercream icing. I have been itching to try out The Joy of Vegan Baking. Luckily people at the office are willing to bite the bullet and be my taste testers.
For family and friends there is no new news about our moving situation. So sadly, you will be dealing with food stories for a while.
If anyone knows of a good vegan cookbook, feel free to let me know.