Today's Lunch, An Easy, Healthy and Tasty - Salad

Here is an awesomely healthy and cheap salad. I typically have the ingredients on hand so I will make a large salad, keep it in tupperware for lunches throughout the week.

1 can of organic garbanzo beans
1 small head of romaine or green leaf lettuce
1 large celery stalk
1/2 red onion
1 small can of sliced olives
juice of 1/2 a lemon
olive oil
black pepper
salt

Chop lettuce, red onion and celery and add to large tupperware. Add can of garbanzo beans and the can of olives. Add lemon juice, olive oil and black pepper and salt to taste. Toss and serve or add the lid and put it in the fridge for later. In fact, putting on the lid and giving it a great shake will give you an awesome toss.

Tonight's Dinner; Roasted Veggies a 'la Pasta

It's so easy it's almost an embarrassment, but man it's good.

1 1/2 cups chopped fresh spinach
1 zucchini
8 asparagus stalks
1 roma tomato
1/2 red pepper
1 garlic clove
olive oil
salt/pepper
pasta of your choice

Chop veggies into bite sized pieces and olive oil up a pan. Place veggies (less spinach) on oiled pan and add salt and pepper. Place in oven heated to 400 degrees. Boil pasta according to directions. Toss veggies around after 10 minutes and add spinach. Let roast another 10 minutes or less.

Drain pasta and plate, top with roasted veggies.

So easy, so cheap, so good.

Who needs scented candles when your house smells like roasted veggies>

The Smoothie of this Wanna Be Champion

There was a time when the sound of a blender in the morning may have been too much to take. These days, I'm like Pavlov's dogs - I hear the blender and my mouth waters. I am currently training for a 1/2 marathon and this breakfast is so welcomed after long morning runs. This smoothie is a 'mean green nutritious monster' with the added kale, enjoy!

In a blender:
1 banana
2 palm fulls of blueberries
1 cup of kale
6 ice cubes
1/2 cup soy milk
1/2 cup chocolate soy milk
splash of OJ (optional)

Blend and serve, yum!

Tonight's Dinner; Dressed Up Veggie Burgers, Sweet Potato Fries and Green Beans

Last Friday I went easy on myself dinnerwise - or so I thought. Veggie burgers sounded perfect to end a long work week but I wanted to fancy them up, so here is what I did.

Ingredients:
Burger toppings;
Lettuce
Red Onion
Spinach
Garlic
Red Pepper
Mushrooms

I cooked the burgers according to the package and sauteed up the toppings. Heated some olive oil on the stove and added the crushed and chopped garlic, sliced mushrooms, spinach leaves and the red onion slices.

Added this delish sauteed mixture on an open faced veggie burger on a yummy wheat bun accompanied with the lettuce and red onion.

The sweet potato fries were super easy and have already been covered on this blog.

For the green beans, I pulled the old foil in the oven trick. I cleaned and cut the ends of the green beans, drizzled on a bit of oil and seasoned them with sea salt and black pepper. I wrapped them in a foil pocket and cooked 'em in the oven.

Tonight's Dinner; Big Gal Chili Mac

While searching this website I came across a kiddo friendly meal called "chili mac". The meal is considered a childhood favorite of the blog author, although I never remember eating it as a child. I decided to make a "big gal" version and also to add some of the veggies in my fridge, carrot and celery. I also went with ziti, a big gal pasta. I cut out the kale, as I did not have any and also added a splash of soy milk. So, this is a chili mac inspired dish - enjoy!





Ingredients
1 can of corn
1 can of kidney beans
3 cups of ziti
1 celery rib
1 large carrot
1/2 cup of red sauce
1/4 white onion
1/4 red pepper
1 table spoon of nutritional yeast
splash of soy milk
olive oil
pinch of cumin
garlic salt
pepper

Chop celery, onions, carrot and red pepper. Begin to saute in a hot olive oiled pot.

Bring a pot of water to a boil and begin to cook the ziti.

After about 5 minutes, add red sauce to vegetables, stir and cover for a few minutes. Then, add drained and rinsed corn, kidney beans, nutritional yeast, cumin, garlic salt, pepper and a splash of soy milk. Stir and cover. Add more red sauce if needed. Cook for 10 minutes on low heat, stirring often. Drain pasta.

Serve "Big Gal Chili" over the Ziti. Hubby loved this dish, as did I. It was hearty, had a good mix of crunch with the ziti, and of course was very easy to make...after a 7am-9pm day by the way. There is not much clean up here plus I have a lunch for tomorrow, so please keep that in mind if you make this for 2...

Tonight's Dinner; Don't Call it a Mock Tuna Salad

I miss tuna. Strange, I know. I have not eaten fish in 15 years and did not even eat tuna often when I was younger - but I still have a strange craving every once in a while.

I have been searching for mock tuna recipes for a while now and finally settled on a mish mash of 3 or 4 similar recipes. It - was - awesome.

When I told hubby about my intent to give this a shot for dinner, he was none to excited. He usually takes a lot of coaxing to try any "mock, imitation, etc" of any meat.

I made this for myself on an evening when I knew he would not be home until 8:30, so therefor I could call this dinner my own and make him something else if needed.

He came home, gave the bowl a dirty look, grilled me about the ingredients and then took a bite. And another, and another. He was able to - with a full mouth - say, "You nailed it". I actually made a fist and said, "Yes!". (think DJ from Full House)

Ingredients:
1 can of chick peas
2 tablespoons of Veganaise
2 celery ribs
a nice slice of thick rings of white onion
garlic salt
pepper
a squeeze of lemon

Drain and rinse the chick peas. Add veganaise and mash, mash, mash with a fork. I left some whole chunks for texture.

Slice celery ribs and chop onion, add and stir. Add garlic salt, pepper and a squeeze of lemon - stir.

I also added a dash of "garlic and wine seasoning" that I have. Go ahead and add any other spices you would have usually added to tuna.

This was eaten at room temperature, so delish! I suppose this could serve 2 people if eaten as a sandwich with some "fixins'" and thick bread. For my meal, I ate this on it's own and left hubby just 5 bites or so.



I would like to try serving this as an appetizer on crusty bread slices!

Tonight's Dinner; "Saucy" Veggies with Garbanzo Beans served with Mashed Potatoes

Well, it is that time of year again, Passover! This lovely holiday season comes with just a few food restrictions, cough, cough. The following recipe may be considered very anti Passover, considering the garbanzo beans, I do not concur.



Ingredients:
1 large zucchini
6 white button mushrooms
3 cloves of garlic
1/4 yellow onion
2 cups of spinach
1/2 cup of red sauce (I used store bought but if you want to make yourself mashugana and do it yourself - more power to ya!)
1/2 can of garbanzo beans
olive oil
salt and pepper to taste

Chop onion and garlic and sautee in an olive oily pan. Chop zucchini into half moons, wipe of mushrooms and chop, tear stems off of spinach and wash and tear up the leaves.

After the onions and garlic have cooked up nicely, add the vegetables, add red sauce and additional olive oil and cover. Check on veggies and stir often, do not allow the veggies to get overcooked or soggy - yech.

During the very last bit of cooking, add the garbanzo beans.

Serve a hearty portion of these saucy veggies next to your favorite warm, buttery mashed potatoes. The two really compliment each other and give your taste buds and delish "yin and yang" when eaten in the same bite. Salt and pepper to taste.

Tonight's Dinner; Vegetable and Smokey Black Beans over Whole Wheat Angel Hair Pasta with Asparagus

This recipe was inspired by a recent meal hubby and I had while out with friends. We had a delicious but only somewhat satisfying "roasted veggie/black bean/pasta dish" at Canyon Cafe. I wanted to take a shot at a more healthful and substantial meal...so here is the impressive recipe!

Ingredients
1 zucchini
2 stalks of celery
1 head of broccoli
3 large white button mushrooms
10 asparagus stalks
1/4 red pepper
3 cloves of garlic
1/5 white onion
1 can of black beans
2 bay leaves
Olive oil
cumin/salt/pepper
Soy sauce
enough pasta for 2 people

Crush and chop 2 cloves of garlic and cook on medium with olive oil in the pan you will cook the black beans in. Add black beans and 2 bay leaves. Sprinkle a bit of pepper and cumin in. Reduce heat and cover, stirring occasionally until ready to serve. The bay leaves and cumin were awesome and did their job adding a smokey and substantial taste to the beans.

Chop broccoli, celery, zucchini, mushrooms, onions and red pepper into preferred bite sized pieces.

Start cooking pasta.

Sautee broccoli with olive oil and when ready, add chopped other, softer, veggies. Add the other 2 garlic cloves, chopped. Add olive oil, soy sauce and continue to cook.

Clean asparagus, cut a bit off the bottom stalks and blanch for about 6 or 7 minutes.

Alright, everything should be finishing up about now...

Drain pasta, return to pot and toss either with olive oil or vegan margarine.

Plate pasta on plate, add veggies, black beans and lay asparagus over the top. Hubby said the presentation looked gourmet and I have to agree - this may be the next "having company over" meal. It was lovely, the house smelled increadible and the meal was healthy and satisfying.

The veggies and beans were plenty for Hubby and I for dinner plus left overs for Hubby. I think though with a bit of extra veggies and pasta, the one can of beans would be plenty for a group of 4.

If I get one more wait staff who...

Yes, a rant about wait staff, riveting. No really. Show of hands, who has waited tables before? I remember thinking of my section as my own business, I was the CEO, Chef, Staff, Accountant, etc. of my own little piece of Hooters real estate.

I could nail a table (hey don't get ideas) pretty quickly and could have them super duper happy and eating out of my hand (gross, again, no ideas) in no time.

The golfers just wanted some water, and fast. The parents wanted you to show attention to their kids and make the experience easy on them. The young guys wanted attention, the women loved compliments. The foreigners wanted to order their way, smoke and stare.

So there is what I know about nailing tables.

As for hubby, friends and I. The scene, a trendy establishment known for their ambiance and location. Drinks are served mainly outside among tall heaters, a fire pit and a large screen tv. The food is good, the crowd is good and the parking is a nightmare.

I was the third to join our HH table on Friday. We were expecting a table of 8 and had enough chairs for it. I was approached by dear waitress. She stood next to me and said..."Can I get you something to drink?"

Hmmph, can you? It is a Friday, I am with 2 other young professionals who have already started a tab of both food and drinks. Did I mention it is a Friday at 5:30? If all I wanted was a drink, I could pour it myself. However, I am looking for a little service. This waitress made me want to pour wine while smiling in the bathroom mirror commenting on what a week it had been.

Alright, so HH, 8 professionals, let's say 3 drinks each plus 4 appetizers for the table.

$7 a drink * 8 people * 3 drinks each + 3 $9 appetizers = $195 of which 20% is $40.

That is the great thing about waiting tables, your math skills greatly increase as you become more money hungry.

The seasoned waitress can guestimate a tip in the time it takes to drop a coaster on the table.

I am chalking it up to the unseasoned, dingbat, slow, untrained waitstaff at the non said establishment.

The bitch in me wants to go back to waiting tables out of spite. The same reason I want to have children. Just to take public transportation, go to the movies, shopping and out to dinner and stand on my soap box and say "See! See! Look at these fabulous children! What is your excuse?"

I Made Cabbage!

I have nevah evah cooked a cabbage. I don't think I have touched a cabbage, evah. Well, I have been going to the farmer's market for produce for nearly a year now and figured I would begin to branch out, let's try something new, seize the day, take a chance!

I found a recipe in a cookbook my MIL gave me and then did some additional digging around online, so here it is. According to the internets, I cut my cabbage wrong, but I wasn't going to cook the whole thing, so I avoided the coring of the center, instead I took the cabbage, sliced off the top 1/4, peeled a few outer layers and chopped it into edible sized pieces.


Sauteed Cabbage
1 teaspoon of veggie margarine
1 tablespoon of olive oil
1 garlic clove

Heat a pan with the butter and oil. Break up the edible sized pieces and add to the pan. Allow to cook for about 2 minutes and add some chopped garlic. Use a tong or spatula every so often while cooking to avoid burning and keep the juices going. The cabbage will release some of it's own liquid while cooking.

This served hubby and I as a side dish - we easily could have gone for a larger helping - should have cooked half the cabbage. We also had some "easy foil surprise" carrots and broccoli. You know, the bag you make with foil and stuff with veggies? Set it and forget it.

I made some mashed potatoes and a bit of whole wheat pasta.

Tonight's Dinner; The Best Onion Soup Ever and Biscuits

I don't think I have ever had an onion soup, but have quite a few onions from the farmer's market so figured I would give it a shot. Hubby is out of town, so why not take a change (typo - chance)? I googled some information about onion soups and after reading, put away the laptop and came up with this...

1/2 large white onion (I used a huge one!)
1 garlic clove
1 1/2 cups of broth
1 teaspoon of soy sauce
2 teaspoons vegan margarine
2 teaspoons of flour
2 tablespoons of oil
salt
pepper


Heat oil and margarine in a soup pot over medium heat. Chop onion and mince garlic. Add onion to pot, salt and pepper and let cook for 5 minutes. Add garlic and soy sauce. Turn heat WAY down and cover. Leave for 30 minutes, stirring when needed.

Add a bit of the broth and stir, then sprinkle in flour and cook for a few minutes.

Add the rest of the broth. Heat.

This meal was enough for me, the soup and 3 biscuits - not to mention some wine :).
If you are serving this as an appetizer or serving it with a salad, it may be fine for 2.

Mmm, this soup was creamy and comforting. It makes me want to type the word "homestyle". Just delicious.

Tonight's Dinner; Creamy Red Sauce and Zucchini Over Fettuccine

I was exhausted tonight! Running on the treadmill followed by an abs class, not to mention Fivel (our 16 year old dog) felt the need to pee after midnight this morning, and I was asleep before midnight - you do the math. I did not measure anything below, but you have cooked before - you'll be fine - just "feel it". Remember, you can sub milk for soy and cheese for vegan cheese.


Fettuccine, you know, enough for dinner!
1 Large Zucchini
Vegan Margarine
Red Sauce (I have organic veggie Ragu in my fridge, we all have lazy nights!)
Flour
Oil
Soy Milk
Vegan Cheese



Boil fettuccine. Cook enough for two or more – left over pasta, yes!

In a medium sized pot melt one “large” tablespoon of vegan margarine and a few drizzles of olive oil.

While melting, sprinkle just about 2 tablespoons of flour. Whisk. Might be a bit lumpy, but once you whisk the milk in it should be alright.

Add in a bit of milk, enough to coat the bottom of the pan and rise up a maybe ¼ an inch.

Break up vegan cheese slice and add to sauce. Whisk. Melt that "cheese"!

Add in red sauce, about half a cup. Add nutritional yeast flakes, about a teaspoon.

Boil zucchini half moons.

In a dinner bowl with spaghetti, add zucchini and top with creamy red sauce, sprinkle ground black pepper. Enjoy!

I Need a Lifestyle

My first "lifestyle" post, because I really have not been living up until.....now!

Hubby and I are going to a home for dinner on Friday. What to bring, what to bring? I have done the flowers, potted plant, wine or a dish I was asked to bring...this time - something different.

I go to the farmer's market on Friday - so I was thinking fresh veggies in a bowed basket. I know, I swear I am not 50! She is cooking dinner, so I can only assume fresh vegetables will be welcomed as a hostess gift.

I will certainly choose those that will last a bit longer, I am thinking:

New Potatoes
Onions
Apples
Sweet Potatoes

The zucchini and squash from the market last just great, I am just concerned about the whole, ya know, phallic thing. Maybe I will add some regular potatoes to the mix and just bring a basket of potatoes! A bow and a cute basket can go so far!

Really though, I am excited about this - I will either be received as creative and thoughtful or a part of a pushy special interest group that supports local farmers.

Tonight's Dinner; Vegetable, Rice and Refried Bean Burritos and Sweet Potato Fries

Yeah, so, this was the second image that popped up after I googled "burrito". Dinner tonight was so delicious! Enjoy!



Vegetable, Rice and Refried Bean Burritos

2 Tortillas, I used El Lago Whole Wheat
1 Zucchini
1/4 Red Pepper
1/4 Yellow Onion
1 Garlic Clove
1 Can of Refried Beans (no salt added)
1 Can of Corn (no salt added)
1 Slice Vegan Cheese (optional, or use cheese)
Brown Rice
Oil

Julianne zucchini, chop red pepper and onion, mince garlic.

Saute veggies on oiled pan. In a slightly oiled, warm pot, add beans. Stir often. When soft, break up and add cheese. Continue to stir when needed, don't let it burn. With just a few minutes left until serving time, add can of corn and stir.

While veggies are sauteing, cook rice.

Heat tortillas in the microwave or however you like! Lay out tortilla, spoon on the bean and corn mixture, veggies and rice. Roll it up!


Sweet Potato Fries

Sweet Potatoes, I used 3 medium
Salt
Cinnamon
Oil


Peel potatoes and chop into "fries". Lay out on oiled cooking sheet. Sprinkle with salt and a tad of cinnamon.

Cook in the oven for 20 minutes at 450 degrees, flipping fries halfway through.

Broil on low for 10 minutes more. If they need more time under there, so be it.


We had left overs! Serves 3 or 4 (make extra fries)!

Tonight's Dinner; Stuffed Peppers with Spinach, Mushroom and Garlic Mashed Potatoes

This idea came from my favorite Dallas restaurant, Breadwinners.







Stuffed Peppers


Green Pepper
Yellow Squash
2 Carrots
1/2 Yellow Onion
2 Garlic Cloves
Salt/pepper
Olive Oil
(canned stewed tomatoes - I did not use this but should have!)

Cut a circle around the top stem of the green pepper, pull out. Cut green pepper in half so that you will have two "round shapes". Cut small hole in bottom as well. Clean out insides, but do I really need to tell you that? Chop the bottom of the green pepper if wanted and add to sauteed veggies.

Julianne squash and carrots. Chop onion and garlic.

On a heated and oiled pan, cook Squash, carrots, onions, garlic, ends of the green pepper and sautee! Also, add a bit of canned and stewed tomatoes if using - I recommend it!

Put the two chunky circular slices of green pepper in the same bowl (or different if you want that many dishes) you cooked the potatoes in. With a shallow bit of water, on medium high, these should be done in 6 or 7 minutes.

When all is done, scoop mashed potatoes onto a plate, add an empty green pepper, scoop julianed veggies into green pepper and also decorate around the mashed potatoes with the julianed veggies.

There is so much you can do here. Sub zucchini for squash, add green beans - so much you can do. Make this your own and have fun! Perhaps adding some couscous or bread crumbs? This dish is so pretty by the way!

Spinach, Mushroom and Garlic Mashed Potatoes

3 small potatoes
3 small new potatoes
2 medium florets of cauliflower
small handful of fresh spinach
few mushrooms - I used 3 large ones
2 garlic cloves
a bit of olive oil
Salt/fresh ground pepper
tablespoon of vegan margarine
tablespoon of vegan cream cheese
a bit of soy milk

Peel 2 of the three potatoes, wash and cut. Clean and cut new potatoes. Clean and cut cauliflower. Place all in boiling water on stove.

Rip or chop fresh spinach, chop mushrooms and garlic.

When potatoes and cauliflower is done, drain and transfer to bowl. I used a whisk to mash and mix after adding a tablespoon of vegan margarine, vegan cream cheese and a bit of soy milk. Then start in with a handheld mixer, get it smooth, but for sure leave those red and brown skins!

Sautee the spinach, mushrooms and garlic until done.

Fold the sauteed veggies into the mashed potatoes, fresh ground pepper and salt that dish, serve hot!

This is all so good with some fabulous crusty bread, I did not have time. Golden Globes are on and I HAVE to see those dresses and hair!

Let me know what you do with this and how it turns out!

This feeds 2 with some left over potatoes and veggies. Add another green pepper if feeding 4.

Today's Breakfast; Vegan Migas and Hashbrowns

The migas were inspired by this recipe I found online, thanks!

1/2 pound tofu
good handful of spinach
3-4 mushrooms
1/2 yellow onion
oil
1 garlic clove
soy sauce
nutritional yeast
a handful of corn chips
salt/pepper

Take block of tofu and simple crumble into a bowl using your hands.

Drizzle a bit of soy sauce on the tofu crumbles and toss with a bit of nutritional yeast. Add to heated and slightly oiled pan. Halfway through cooking, add a bit of minced garlic and remember to turn often - cook until "done" - nice and brown.

In a different oiled pan, add a good handful of fresh chopped spinach, chopped mushrooms and sliced onion. Cook until done and then add to the pan with the tofu - mix.

Here is an easy way to avoid making your own corn tortilla strips - just use a handful from a bag of corn tortilla chips. I try to keep these in the house because the chips go so well with refried beans - a great dinner or football snack.

So anyway, add the crushed chips to the same bowl you cooked the spinach etc. in - allow to heat and brown a bit - add to migas, salt and pepper - mix around and serve!

Hubby liked it even though he is not the biggest spinach fan. I will make this with red peppers next time!



Grill Pressed Hashbrowns

3 medium potatoes
1/2 yellow onion
salt/fresh ground pepper
oil

Cube potatoes - small! Boil in water for just a bit.

Drain. Chop onion.

Add potatoes in a nice layer to the oiled and hot pan. Add onions on top. Salt and pepper. Cover for the first 10 minutes or so. Uncover and flip potatoes and onion around.

Use a grill press or push down with a spatula!

Flip around!

Grill press again and again...

Cook until done! These are so good! They have a nice crunch on the outside and are nice and soft on the inside.

I served breakfast today with toasted pita bread - a nice compliment to the above dishes. With some added fruit, I would say this can feed 3 or 4. We had left over migas between the 2 of us.

Enjoy!

I Used to Eat This for Breakfast or a Late Night Snack - (but never in the same 24 hours!)

1 (or 2) potato, egg and cheese taquitos and fries on the side. That was the magic meal my friends. I really could not eat too many items at fast food establishments as I have been a vegetarian for 16 years. I was pretty limited to kid's meals and breakfast items. Luckily, between 11pm and 11am, Whataburger met my fast food breakfast needs.

Greasy, cheesy, hot and cheap. Not always quick or easy mind you.

In a Whataburger drive thru...I have been rear ended, cat called, have had a stranger jump into my car and have had a friend lean out the back door to throw up.

Oh, I did show restraint though. The deal I made with myself was this meal is either ordered at 2:30 when leaving the bar OR at 9:45 the next morning on the way to my job at Hooters. Not both, not both. Many a time I went home on an empty stomach (well beer is not food is it?) only to look forward to my "pick me up" that will greet my taste buds the next morning, my fuel, my breakfast.

So, in these nasty economic times, so many fast food establishments are offering cheaper and cheaper deals. That is what encouraged me to start looking around at various fast food sites to search their "nutrition" facts - somehow implying that their food is "nutritious".

Anyway, a long (not so long, I am only 27) time ago - the ingredients below danced and sang with each other to create my favorite fast food breakfast.

Yeah, I also made out with guys who drove crotch rockets and were jobless.

We all have to leave something behind!


Taquito with potato, egg & cheese

Scrambled Eggs: Whole eggs, nonfat milk, citric acid, 0.13% water added as carrier for citric acid. (Note: Bun oil used to prevent sticking during cooking preparation).

Bun Oil for Shell Egg or Scrambled Eggs: Liquid and hydrogenated soybean oil, soy lecithin, natural & artificial flavor, beta-carotene
(color), TBHQ and citric acid added to protect flavor, dimethylpolysiloxane, an anti-foaming
agent added.

Flour Tortillas: Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (soybean oil, hydrogenated soybean oil). Contains 2% or less of each of the following: salt, leavening (baking soda, sodium aluminum sulfate, corn starch, monocalcium phosphate and/ or sodium acid pyrophosphate, calcium sulfate), dough conditioners (fumaric acid, L-cysteine), calcium propionate and sorbic acid (to preserve freshness).

Hash Brown Sticks (2 each): Potatoes, partially hydrogenated soybean oil, salt, dextrose, disodium dihydrogen pyrophosphate (to maintain natural color). (Note: Deep-fried in Whataburger liquid shortening. Menu items that are deep-fried may come in contact with other products that contain gluten, wheat, dairy, egg, soybean, fish, or animal products.)

Small American Cheese Slice : Cultured milk and skim milk, water, cream, sodium citrate, salt, sodium phosphate, sorbic acid (preservative), citric acid, artificial color, acetic acid, enzymes, sodium glyceryl oleate phosphate (for slice separation).

Special Seasoning: Salt (yellow prussiate of soda added) and pepper.

Tonight's Dinner; Peppered Black Bean Soup and Roasted New Potatoes

1 can of black beans
1 can of cut green beans
2 large stalks of celery
1/2 green pepper
1/2 red pepper
2 Garlic cloves
2 cups of vegetable broth
1/2 onion (many work here, I have tried red, yellow and white)
Olive Oil
Salt/pepper
Cumin (if you would like)


Chop the green pepper, red pepper, onion, celery and 1 garlic clove. Cover the bottom of a stockpot with olive oil and put over medium heat. Add half of the onions, garlic, red and green peppers, celery. Saute for a few minutes, stirring often.

Add ¼ of the can of green beans and ¼ of the can of black beans. Add enough vegetable stock. Increase heat, bring to a boil, then slightly reduce heat, stirring occasionally.

Put the remaining chopped vegetables, the rest of the black beans and green beans into the blender. Add sliced garlic clove and vegetable broth. Puree in the blender and add the mixture to the pot.

Add salt and pepper and cumin if wanted. Allow the soup to heat all the way through. Add salt and pepper to taste. Sprinkle some flour and take off heat if the soup is not thick enough.

This is great garnished with a little vegan sour cream and chopped tomatoes if you choose. It is great served with a baked potato on the side or pita chips. NOTE: If you are using a broth with low sodium and canned beans without salt added, you may want to taste this soup and check to see if it is missing that "soupy salt kick".


Roasted New Potatoes

New potatoes
Olive oil
1 teaspoon vegan margarine
1 Garlic clove
Spices/salt/pepper

Scrub new potatoes and place in oiled glass baker. Chop garlic.

Sprinkle with garlic, spices, salt, pepper and divide and place margarine throughout the potatoes.

Cover and bake at 450 degrees for 20 - 30 minutes.

A Day for the Record Books; Fun with Fur and Coughing on Condiments

In line to check out at Sun Harvest. A woman excuses herself and nudges past me. She is wearing a full length fur, here we go.

I say just loud enough that her coat is "disgusting"....She hears! (good, so do others).

"Thank you, ... bless you", she says to me, turning around twice as she walks away.

"Bless me?! You are a horrible person!"

Turns around again and walks away to check out at the other end of the store.

Now I am thinking, who am I dealing with here? Will she exit the store at her end, cross the store to exit near me, approach me in the parking lot? I need options:

A) Throw a roma tomato at her and have hubby deal with no tomatoes to top the black bean soup tonight.

B) Yell, "I hope you are anally electrocuted and skinned alive like the animals you are wearing!"****

C) Ask if she wants to step outside

D) Ignore her

I swear (swear!) I had settled on "B" and the lady did not even have the sense to take the exit near me (because that would have been fun!). No drama, no posting bail, nothing happened.


With all of that adrenaline, I was quite hungry and deserving of a treat. Went to Freebirds.

Leaving Freebirds; need salt packet, 2 pepper packets, water, lemon, lid, straw.

Stranger coughs and sneezes, thank goodness after I picked up my necessities that were closest to him.

Stranger proceeds to cough, sniffle and blow nose loudly) right in front of these necessities AND the soda fountain.

The men's room was FOUR feet away....


**** Of course I would hope this happens in hell. Also, if I am the one who ends up going there for harassing fur wearing assholes I know exactly what is going to be my fate. To be treated like the vegetables I have chopped, blanched and chewed in these 27 years. Perhaps something like this:

I'll be buried under ground
Flushed with water
Pulled out of ground
REPEAT

Where is the hidden camera?

Before going to lunch with hubby and 2 friends, I decided to check out the bakery's website and give them a call. The question, well - the hope - that the baked potato soup (BPS) was vegetarian. I know, a long shot! To be expected, it had chicken stock.

I arrived at the bakery and stepped to the counter to order my meal. Here is the story:

Me: "Are any of your soups vegetarian?"

#1: "Oh, they can all be made vegetarian! Which one were you interested in?"

Me: "Well, I called earlier and was told the BPS was not vegetarian, so I am wondering about the tortilla soup and the tomato basil soup (TBS)."

#1: "I can serve you the tortilla soup without the chicken."

Me: (hopeful) "Was is cooked with chicken?"

#1: "Oh yeah, and the BPS has chicken stock - so I guess those are out. Hey #2, does the TBS have chicken stock?"

#2: "Uh, no."

Me: "Great." Turn around and converse with group. Phone rings, #2 moves aside to answer it. I turn back to give my order to....#3.

Me: "May I have the croissant sandwich without the Ham and add purple onions please?"

#3: "Alright, that is with none of the meat, that okay with you?"

Me: "More than okay, thank you. May I have that with the TBS please?"

#3: "Oh, that is not vegetarian. #1 and #2 don't do any of the cooking!"

10 minutes later...

My sandwich arrives...with Turkey on it! I know, not even Ham!

Thank you ladies and gentlemen. All true by the way, it was all true.

If everyday was filled with sprouts and tofu, where would we find the humor?