I’ll stop the world,

meltyz

 

My husband is working a later shift all this week, so he isn’t getting home until around 6:30.  We always like to have our meals together, so I wait for him to come home before I do the supper.  Last night, by 6:15, I still hadn’t come up with an idea, but when I went to my kitchen, opened up my pantry and had a look around, I noticed some Pacific organic Refried Black Beans in the tetra pack that I had bought a couple of weeks ago at the Stone Store.  The wheels started spinning in my head, and I knew what I was going to make.  It was quick, nutritious, delicious, satisfying and all ready to go by the time he got home.

I heated up the beans in a pot on the stove and added some lime juice,  a bunch of cilantro, chopped, a spoonful of red chili sauce, some jalapeno pepper sauce, 1/2 an avocado, diced, 1 sliced green onion and 4 cocktail tomatoes cut in 16ths.  I stirred that all together, added some freshly ground black pepper and then mounded it on the halves of two Silver Hills “Squirrely” sprouted grain bagels, topped with Daiya cheddar cheeze slices and popped them in a 400° oven until the edges of the bagel were crispy and the cheeze nice and melty.

This is a definite keeper for those later suppers.  Also excellent for lunch, as I am doing today with the leftovers. Yum. Thank you DAIYA, you rock!

Lady Who Lunches

kimchi

 

In case you haven’t realized yet, I love food!  All my childhood memories are connected to food in some way.  I remember sneaking my aunt’s spaghetti and meatballs, cold from the fridge after my cousin and I had been out pubbing in the town of Sydney, Nova Scotia.  I recall the strawberry angel-food birthday cakes that my mom made for me (at my request) again and again.  The many breakfasts that my husband and I have shared in some hole-in-the-wall in Toronto during our early days of marriage—all come back to me at a moment’s notice, replete with their aromas, tastes and even the textures in my mouth.  Yes, I love my food!

Being vegan has in no way impinged on this great adoration.  In fact, it has only served to enhance my appreciation of everything that I put on our plates, or we select from a menu elsewhere.  I have a new respect for vegetables and fruits that I never had before.  I get palpably excited to discover new things in corners of health food stores.  Last weekend, I was over the moon to find an entire section in The Stone Store that had jar upon jar of organic herbs and spices.  I brought home a whole nutmeg to grind my own, and it gave me as much pleasure as it might to win a 100 bucks in a lottery.  I’m serious.

Lunch is something I now look forward to way more than I ever have.  I know that it will usually be based on three principles:

  • a bowl
  • a carbohydrate
  • as many veggies as I can manage to cram into the bowl

This is how I came to create this wonderful dish you see in the image above.  It started with some leftover whole wheat spaghetti, and went from there with the following organic ingredients:

kale and romaine, chopped

1 gala apple, chopped

about half a cup of a package of Tofurky Chorizo style ground ( I don’t like to use the word, “beef”)

1/2 cup frozen corn

1 Tbsp. nutritional yeast

2 spoonfuls of kim chi (optional) (because I am an admitted addict)

 

I heated the Chorizo stuff with a little E.V.O.O., added the kale/romaine to wilt a bit; tossed in the corn, dropped in the apple, stirred it all up.  I often break my pasta (don’t report me!) so my mother can manage to eat it easily, so I had short lengths to begin with, which I added to the mixture, stirred up to heat through; tossed in the nutritional yeast (just because) and then scraped it all into the bowl and plopped the kim chi on the side.

These Vegan Days are here to stay!

Coming up today, it’s leftover boiled, steamed potatoes with …???

 

 

 

Last Night’s Leftovers Revamped For Lunch

 

leaves

Last night’s supper was a delicious Moroccan chick-pea stew over Israeli Couscous.  Today, I tossed the cold left-overs with some chopped organic romaine lettuce and some grated organic beets.  For dessert? A home-baked vegan carrot-cake cookie inspired by the Creamy Carrot Cake Porridge Recipe here at A Healthful Appetite.

I adapted my earlier cookie-recipe by adding carrots, raisins, lemon zest and some cinnamon and nutmeg.

If you’d like to make the Chickpea dish, the recipe is below.  I try to use only organic produce and spices as much as possible.  It really does make the difference!

Moroccan Chickpeas with Couscous

1 small onion, chopped

3 medium carrots, chopped

2 large tomatoes, diced

1 can organic chick peas, rinsed and drained

1 cup vegetable stock

3 cloves of garlic, minced ( I cheated and used 1 1/2 tsp. organic garlic from a jar)

1/2 tsp. each, cinnamon and nutmeg

2 tsp. cumin

1 tsp. turmeric

1/4 tsp cayenne

1/2 cup raisins

grated lemon zest – to taste

bunch of fresh cilantro, chopped

Saute the onion and carrots in E.V.O.O. until the onions are slightly soft.  Add all of your spices and stir-fry to toast them in the oil.  Add vegetable stock and cook for a couple of minutes, stirring to scrape up the bits of spices.  Toss in the diced tomatoes and garlic.  Cook for a few minutes.  Add the raisins and can of chick peas and stir.  Grate in the lemon zest. Add the cilantro and any extra spice if you wish to make the flavour stronger. Let cook on low until ready to eat.

Serve over pre-cooked Israeli, or regular couscous.

Enjoy!

 

Now, what will I have for supper today?

Today’s Lunch was Falafel

 

falaf

Sol Cuisine Organic Falafel is pretty tasty – flavour-wise, but I find them a bit dry. The recommendation is to do them in the oven, and I did that the first go-round when we had them for supper a while back, but I made some changes when I had them for lunch and they were vastly improved.

I fried a couple of these little chickpea-morsels on my Green Pan with a bit of Extra Virgin Olive Oil (E.V.O.O.) and just before serving, I poured a few drops of water on each of them, then squashed them down a bit with my spatula. The result was a very nice and moist falafel which I then popped into a roti with some shredded organic romaine, some organic tomato slices and a lovely tahini-tamari-lime juice-agave sauce. YUM!

Incidentally, the Sol Cuisine falafel product comes with its own tahini sauce, but be sure to thaw it separately before you start cooking. The “warm-water” method doesn’t really work. I prefer my own sauce just the same.

Sadly, the resulting roti was not camera-worthy, but believe me, it went down a treat!

These small falafels are great for a quick lunch, but they can be a bit pricey. We tried another brand (which I will tell you about some time) that I found to be even better.