Tuesday, June 29, 2010
Chipotle Black Bean Soup
2 cans black beans, rinsed and drained
1 can diced stewed tomatoes
2 ribs celery
1/2 large red onion
3 cloves garlic
1 bell pepper
1 tsp. olive oil
1 tsp. cumin
1 tsp. chile powder
1 tsp. chipotle powder (or more chile powder)
1 tsp. oregano
4 cups water or veggie broth (I used water + bouillion cube)
1 1/4 cups corn (I used frozen)
Chop up all veggies into small pieces. In a large stockpot, heat the oil, onion, pepper, and garlic. Let it cook over medium heat until the onion is translucent, about 5 minutes. Add the other vegetables, except for the corn. Add the beans, spices and broth. After cooking for about 15 minutes, start blending small amounts of the soup in a blender until smooth. Add back to the pot, and blend some more. I like to keep a bit of it unblended, just to add more texture. Add the corn, and cook for a few more minutes. (You can blend some of the corn too, if you like.)
Serve alone, or topped with cheese. I went with the cheese.
Monday, June 28, 2010
My friend Shelley had gotten some for me just in case we got a cat this summer. (We didn't.) It had been safe on our back porch until J. decided that we needed to move all of the plants from the porch to the front yard; aka: CatLand. I'd even forgotten what it was until a few days ago, the neighbor cat discovered it. He rubbed all over it, then flopped down on the ground. It was really cute, so I went in to get my camera. When I came back, this is what I saw:
Sunday, June 27, 2010
Wednesday, June 23, 2010
Starting in the freezer, we have taquitos from Trader Joe's. They can be microwaved or baked, and served with salsa and sour cream, you have an easy snack! (or with some salad or other veggies... a meal!)
Most ramens are not vegetarian, but this one is! (vegan actually!) Just some spices in the spice pack, no chickens or cows. :) Add lots of veggies and some tofu, and you are done.
Saturday, June 19, 2010
Anyway, I digress. Pretty much whenever I see a book dealing with bees or beekeeping, I pick it up. This time, I bought it. It's a memoir of a woman who started keeping bees, and ended up with her own honey company. So far I'm about 3 chapters in, and I'm really enjoying it. (Did you know that after honeybees sting, they release a hormone that tells the other bees that there is danger, and they should sting too? And that this hormone smells like bananas? She learns this after trying to start her first hive; after they attacked her instead of going into their new home.) I also like how much information there is about beekeeping, without being just a guidebook. I still would like to keep bees, but I'm thinking it might be a bit further down the line, after we've made the rooftop garden we have planned- then they'll get enough sun/shelter, and be less of a danger to nearby pets/people/toddlers/etc.
Thursday, June 17, 2010
And the blackberries? Are on their way to being tamed. I check them every few days, which I think is the key. If they grow a lot unmonitored, they turn into scary cobra snake vines. These ones however, are doing really well. I keep wrapping them around the wire, and make them go where I want them to.
Wednesday, June 16, 2010
Some people might be afraid to choose a favorite plant, like they wouldn't want to choose a favorite child. I say, "Choose away!" because basil is AWESOME and totally my favorite, and I don't care who knows it. (Lulu is also the favorite child, just in case you were wondering.)
Basil just smells good, all the time. It makes any salad taste better. And you can make pesto. Pesto! (but that is another recipe for another day) I could really almost eat it by itself. I even used to wrap a piece of tomato and mozzerella with a leaf of basil, and called it a snack. Mmm...
It just says 'summer' to me; sure you can buy it year round, but grow it? Fuggitaboutit. Once TJ's gets in their $2.99 plants, I'm sold!
Today I made Chipotle Basil Corn Chowder, slightly adapted from (*you guessed it!) Vegan Yum Yum. Enjoy!
6 ears of corn, cut off of the cob
1 onion, diced
1 Tbsp butter
1 tsp. olive oil
1 1/2 tsp. chipotle powder (they used a fresh one from a can, but only a teaspoon, and that's just too wasteful for my blood!)
5-6 small red potatoes, diced
1 cup grated carrots
1/2 cup basil, shredded
1/2 cup milk
3 cups water
1 bouillion cube
In a large pot, heat the olive oil, and saute the onions. Add the butter and stir. Add the potatoes, carrots, and chipotle. Then cut the corn off the cobs, and add that too. Pour in the water and add the bouillion cube. Let simmer for 10-15 minutes, until potatoes soften. Then carefully blend the soup in batches (in a blender). Keep some of it chunky if you like it that way. Stir in milk, remove from heat, and top with basil shreds.
Vegan disclaimer: This is not in fact vegan. If you would like it that way, use plain soy milk in place of the milk, and omit the butter. Butter is very tasty however, which is why I used just a little bit. :)
Tuesday, June 15, 2010
Sweet and Sour Almond Tofu
Today though, I changed it up a bit. It's a chickpea/artichoke warm salad, that I added quite a few things to.. so I don't think I'm doing any copyright infringement to share.
Chickpea Artichoke Couscous Salad:
2 cans of chickpeas (aka: garbanzo beans)
1 can of marinated artichokes, drained and minced
2 cloves of garlic, minced
2 Tbsp olive oil
1/2 cup couscous
1/2 veggie bouillion cube
1/4 cup parsley, finely minced
1 cup spinach (per person)
1 tsp. salt
1/2 tsp. pepper
1 small lemon's worth of juice
Add the oil to a frying pan, and heat it to medium high. Open, drain, and rinse the chickpeas. Add to pan. Let cook for a few minutes, until they start to brown. Add the garlic, then the artichokes. Fry until they are more brown.
In a small pot, cook the couscous with the bouillion. After the beans are browned, add the parsley and remove from heat. Chop the tomato, and add it too. Mix in the couscous after it is done, then add the lemon juice and salt/pepper. Serve over shredded spinach.
I thought about adding some feta on top, but it was really great how it was. You can serve this warm or cold, and it would be great on a picnic!
Saturday, June 12, 2010
Thursday, June 10, 2010
Wednesday, June 9, 2010
Slow Cooker Veggie Stew:
4-5 red potatoes
1 cup red lentils
crumbled dehydrated mushrooms, about 2 Tbsp.
1/2 cup Israeli couscous (actually used a mix from Trader Joe's that included quinoa, the couscous, and a variety of peas and beans)
1 double strength veggie bouillion cube
6-8 cups water
1 packet mushroom gravy mix
chives on top!
Spray the inside of the crockpot with cooking spray, then add veggies, chopped up. Add other ingredients (except gravy mix), and cook over low for 6 hours, or high for 3 1/2. Add gravy mix in last hour.
Monday, June 7, 2010
A broccoli plant: I tried growing these before in LA, and they didn't work out too well. But, for 50 cents, I will try again! (also got a cauliflower, but no picture of that one.)
Some more squash; 2 butternuts, and 1 acorn.
Friday, June 4, 2010
I adapted them a bit, in an attempt to use less oil and sweetener. Here is what I did:
canola or vegetable oil until it reaches 1 1/3 cups)
Thursday, June 3, 2010
I present to you, The One-Eared Lulu:
I call her "One-Eared Lulu, the Pirate" whenever she does this. It never ceases to amuse me. Enjoy! (and let's hope for an awesome Friday.)
Wednesday, June 2, 2010
I tried to talk myself out of buying this book... but it is SO AWESOME!! I haven't made anything from it yet, but I've already marked at least 20 things to try. There are some Indian things, and Chinese foods, things with tofu, picnic foods... and I'm very excited about it!
This book is by a woman named Pam Anderson (not that one) who has written quite a few books, and is friends with Pioneer Woman. This book has a ton of breakfasts, salads, soups, and all sorts of things I want to make; plus they're healthy, and not high in calories! (also a win)