So we had a windstorm the same day I’d planned to host a Meetup for a raw vegan group. Our friend Carol showed up (she lives within walking distance) so we had her vegan scalloped potatoes to go along with Happy Herbivore’s Chile Mole and my rice/lentils tomatoes classic dish. No, it wasn’t a 100 percent raw meal, but it all sounded good on a blustery night.
I’ve been getting into the habit of cooking the bulk of our meals before I go to work. That way, when I get home we can simply heat and eat.
Joe Cross is mainly the inspiration for why I own one of these:
Every week I prepare a slow-cooker’s worth of beans. Navy, pinto and black. I add half a bag of frozen pearl onions, two dashes of cumin and maybe chili powder if I want a more chili bean base. Otherwise, I will sprinkle in just garlic and onion powder. There was a time when cooking beans without ham was unheard of in this house. Continue reading
Hello! It’s been awhile since I’ve posted. We have been taking what weekends we could to hike in the Northwest. Last weekend we hiked Latourell Falls outside of Portland.
Since we like to hike and eat, I’ve been working on recipes. The weather has been markedly colder, so today was Shepherd’s Pie. I look for as many shortcuts as possible with other people’s recipes, and it was this recipe that inspired me to do a different version. Continue reading
We have been on some incredible hikes this week, and this also has been the summer my RA decided to revisit and remind me it’s not going away in such simple fashion. But first, the hiking adventures: Continue reading
It is now officially hot in the Northwest. Temps are hitting the 90s and today will have the added bonus of humidity. This salad used to be our go-to hot weather dish even before we went plant-based, and I’ve modified it beyond the old salad-with-a-bottle-of-Catalina-dressing version. Now it uses miso, and you would never know the difference! If you already have a salad made and a can of beans on hand, this comes together in a flash. Continue reading