Sunday, February 8, 2009
1. The sweatshirt I got for Christmas (see photo).
2. Finally finding bulk baking yeast at River City Natural Food Market in Kirkwood so I don't have to use those silly little paper packets of yeast any more.
3. Sipping a soy latte at Foundation Grounds, the new eco-friendly coffee shop in Maplewood, Missouri.
4. Walking at Route 66 State Park. This area was once the town of Times Beach, Missouri, which, in the 1980s, became uninhabitable due to dioxin contamination. Residents were displaced, incinerators were brought in, and all the soil was dug up and burned to remove the toxin. Now, 25 years later, the earth is recovering from the disaster. The area is now a park with trails for hiking, bicycling, and horseback riding. Lots of smiles on people's faces on Saturday--everyone was so happy to be outdoors!
5. The unseasonably warm, spring-like weather St. Louis enjoyed this weekend.
6. Making my own soy milk.
7. Trying out the new kinds of beans my husband brought home from Global Foods--pigeon peas (gandules), cow peas, and Roman beans (also called cranberry beans). They were delicious in 5-bean dal made from a FatFree Vegan recipe--sorry, no photos (we ate it up too fast)!
8. Going to a Saturday night movie on impulse (Last Chance Harvey, with Dustin Hoffman and Emma Thompson).
9. Finding out that my son is a National Merit Scholarship finalist!
10. Settlers of Catan (to be discussed in a future post).
Sunday, February 1, 2009
I just discovered Devra's blog, The Quirky Gourmet, and was thrilled to find out there is a new edition of The Accidental Vegan--with additional recipes!
We had Babaganoush, which is so good my daughter and I could live on it--and Anasazi Bean Dip. Here are the recipes as written; I'll explain any modifications I made at the end of each recipe.
The version posted by Kai on the McDougall forum, is simpler--fewer ingredients--and it is incredibly good.
When I made this for lunch today, I used lots of shortcuts: frozen potato shreds, Imagine No-Chicken broth, frozen broccoli, and my favorite 365 Brand canned cannellini beans. It couldn't have been easier. I blended it with my awesome new Cuisinart Hand Blender (my old Oster immersion blender recently bit the dust).
Preparation Time: 15 minutes
2 cups frozen hash brown potato chunks
Place the potatoes and broth in a large pot. Cook for about 10 minutes until potatoes are tender. Place in a blender jar with all the remaining ingredients except the broccoli. Blend until smooth. Return to pan, add the broccoli and cook until tender, about 10 minutes.
Hints: Fresh potatoes that have been peeled and cut into chunks may also be used, but since I usually have the frozen chunks in my freezer, I saved time by using those. Frozen broccoli florets may also be used in place of the fresh broccoli.