Two Chubby Vegans

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Circumcised Lamb? Oh! Cumin-spiced…

I was poking around the internet for some ideas on an apricot and chickpea salad this morning when I saw a recipe for “circumcised lamb”. Well you can imagine MY face. I really should read things more carefully, cumin-spiced lamb is very different. I’m just saying.

I think, after much more poking around and after a gander at the apricot chickpea salad recipe in my Urban Pantry book I will combine several recipes to make my own, like I often do. Some of the various recipes called for kalamata olives (too salty), some for Bulgar wheat (too bulgary), some for pistachios (I don’t have them), and some for cardamom (Yechhh…) and all of them called for dried apricots. So I’ve decided to use Israeli couscous as the base and a mixture of dried and fresh apricots instead of just dried. With summer here, technically anyway, it’s a shame not to use more fresh ingredients. Most also use a vinaigrette dressing but I am thinking of using something with a fresh lemon juice base instead or the no-fat citrus dressing we tried on our garden salad last week. I should mention that with the garden salad we had another success with a very quick and easy to prepare off-the-cuff meal. I tossed a box of cooked elbow macaroni with two jars of home-canned pinto beans, a can of enchilada sauce and some diced onions and peppers to make a warm and comforting “Pinto Bean Mac”. We all had large servings with a green salad on the side and I have to say that for a cool rainy evening it was delicious. Last night we prepared steamed broccoli with garlic and lemon along with vegan whole wheat and potato gnocchi from Trader Joe’s smothered in marinara sauce. The gnocchi was fabulous and I’m thinking will be a tasty addition to my Puttanesca Stew in the future. Tonight is the teenager’s turn to make dinner (Something I am fairly certain he has forgotten). With the move essentially completed he is back to cooking dinner on Monday and Tuesday nights, a turn of events that apparently shocked him as he gives every impression now of laboring under the assumption that turning 17 and having good grades means that he need not be bothered with contributing to the household in a way that involves taking time away from his social life. But, while I won’t be cooking tonight I will be providing the recipe and ingredients ( I learned the hard way after a meal of meatloaf and ketchup and nothing else that it behooves me to help with the planning in these things). My only problem this evening… I have no idea what to have him make. It’s so much easier when I can just do things on the fly myself. I am trying out the new bread machine today though. I’m using a basic white bread recipe to start but I tossed in a packet of Knorr Vegetable Dip mix. We don’t eat toast much anymore because of the whole problem with applying butter with a putty knife but we still like it for sandwiches and for eating with soup so I’ll be interested to see how this comes out and if it makes for a nice savory loaf.

Kabocha Squash (Japanese Pumpkin)

We stopped at our very neglected P-patch garden yesterday for some much-needed weeding, planting, harvesting and work party hours. I came home with big bags of beet greens, purple kale, dandelion greens and broccolini. I also ran to the nursery and picked up some kabocha, delicata, zucchini and tomato plants as well as some new golden beet starts to replace the ones I harvested yesterday.  The other chubby vegan laughed at me for planting 6 zucchini plants, she says we never learn, BUT I pointed out that we didn’t throw away a single zucchini last year. So there, I said, out that in your zucchini bread and smoke it. At this point we have about 3/4 of the weeding done but it is raining today so I will try again on Wednesday when the rain is supposed to stop. I got our 2 tomato plants and a few raspberry canes in the ground here at the house and I’ll try and get some watermelon poppies and coral colored sweet peas into the rockery out front.

Tomorrow I plan on planning out some canning (we ate all the jars of pinto beans I canned and need some more) and making a list of what we really liked: My Secret Recipe Green Beans, Navy Bean and Greens soup, Chili beans, Italian Stewed Vegetables, Herbed Carrots, canned red and green tomatoes, pinto beans, garbanzo beans and butter beans. (I don’t care what anyone says about how quickly you can soak and cook beans, when you’re tired and your feet feel like you’ve walked them down to the ankle bones, just opening a can and adding extras is so much easier than quick soaking and boiling. And not just physically but mentally.) I should also start roaming the farmer’s market looking for deals on whatever vegetables they will sell in bulk. I know Nash’s does carrots but I will have to learn to haggle this year and see what deals I can get on veggies that are not grocery store pretty but are still fresh and good.

If anyone has any good canning ideas let me know!

Peace!

June 13, 2011 Posted by | Beans, Canning, Italian Stew, New recipes | Leave a comment

Mary Poppins Bag

When we first got word from our former landlord that he was losing the condo to foreclosure and we would need to move I spent a considerable amount of time in a state of high anxiety convinced that we were looking down the barrel of living in either a freezer box on the street or perhaps one of those weekly hotels with rental sheets and a generous sprinkling of prostitutes and crack addicts. Now is probably the time to admit that in my mental world everyone online is thinner and better looking than me, everyone I went to high school with more successful, every prospective tenant more appealing and with better credit and every other job applicant more qualified. It’s exciting to be me, no? Thankfully, we are NOT living with cardboard walls or fending off the tempting money-making offers of street pimps but after this move the life of a wandering mendicant is looking more and more like a practical lifestyle choice. Whoever recommended moving a freezer with the food still in it so that nothing defrosts needs to be slapped really hard with a frozen mackerel. And what’s with all the boxes? I dump them in the garage and then every time I go back in there… more boxes. It is clear to me that they are breeding in there. And the old condo is like Mary Poppins bag, every time we reach in and take something out something else appears. At this rate we won’t be done moving until… maybe… Christmas??? Okay, I vented enough now. And truly I am thankful for the beautiful home and wonderful landlord we have found.

New Recipes

Vegan but NOT low fat!

This last week has been an exciting and challenging one in so far as cooking has been more difficult in terms of both prep ( I can’t find all my kitchen stuff) and finding the time and energy to cook. But we have actually made some really tasty and relatively easy to prepare meals given the circumstances. One night we made a quick vegan curry “stew” served over red Thai Hom Mali rice using S&B Golden Curry mix with potatoes, carrots, celery, onions, home canned butter beans and chunks of delicata squash. The great thing about using

Delicata Squash

Don't forget to remove the casing!

delicata is that even though it is a “winter squash” the skin is thin and edible making it a breeze to use in stews and soups. Another night I chunked up a half-dozen tomatoes, some onions, red peppers, garlic and zucchini and simmered it all, no water, with some Italian herbs. When it had cooked down we added sautéed meatless Italian sausage chunks from Trader Joe’s and sliced green olives. I think of it as my Puttanesca Stew… which I was thrilled to find out means “Whore’s” stew. I think that has a certain ring to it. Last night I made a Mexican cornbread casserole by mixing Trader Joe’s soy chorizo with roasted corn, diced onions and peppers a little enchilada sauce and topping it all with cornbread batter and baking it. On the side I made a green salad of romaine hearts, grape tomatoes, cucumber slices, black olives and red onion slivers. The dressing I made by tossing some tofu, half an avocado, the juice of one lemon, jarred guacamole mix and some water in the blender. It made a wonderfully creamy Mexican style avocado dressing. Topped with cracked pepper the salad was a real winner.

We have taken real advantage of Freecycle the week (see the link on the right), using it to re-home many of our moving boxes as well some items we didn’t need or no longer have any use for. It’s been a real godsend not having to either throw these things out or haul them away and that doesn’t even take into account that these items are going to someone who needs them. It’s another step in our effort to consume and waste less. I was also able to find a second-hand shower chair that retails new at Home Depot for $90 in perfect condition for $10 as well as a gorgeous, nice condition overstuffed reading chair for $40 at our local Goodwill.

Hopefully tomorrow I can start posting normally again, including real recipes and ideas and such. We have done well sticking to our vegan plan this week but we have modified it to include occasional fish which I realize makes it a non vegan diet but thankfully the world is still a place where we can make our own rules and labels for ourselves. Perhaps we should consider calling ourselves “vegish”? Yeah, we’re vegish, I like that! Of course that means we’d have to change the blog title to Two Chubby Vegishes. What exactly IS the plural of a vegish? Vegi? Ah well… more mysteries to ponder!

Peace!

June 5, 2011 Posted by | Curry, Italian Stew, New recipes, Re-homed Goodies, Vegan Salad Dressing | Leave a comment