After I dwelled, I was thinking about all that is great in my life. The wonderful people I am surrounded by, my art, my kitchen (even if it is a loaner). And even though I have been idle and quiet on here I have still been creating. Below are a mouthful of eats to be ogled. But first a little limerick:
There once was a man from Nantucket
(haha, just kidding)
The real one:
I tried very hard to be veg,
I even called my vegan friend reg
but we ended up at dawn
sitting on my lawn
and nibbling on my front hedge.
That is for anyone finding it hard making the switch full time or part time. I hope my blog will help you out and if you are reading this, check out all the other wonderful vegan blogs I have linked on the side.
Now for FOOOOOD...
Pictured above is a butternut squash soup and a black bean wrap I created inspired by a little tavern I immensely enjoy.
Madhouse Black Bean Wrap Wannabe
Roasted Vegetables (I used carrots, red onion, mushroom, garlic and red pepper)
Cooked black beans
Guacamole (my recipe follows)
BBQ Sauce (kraft tastes just like what the restaurant uses)
Whole wheat wraps (I made my own, the recipe is found here)
All you have to do is mix you rice, black beans, cumin, chili powder and line j to taste. Make as little or as much as you want. I used equal parts black bean and rice, mixed with enough spice to flavour, not over power. Lay a leaf of lettuce on the wrap followed by the bean/rice mixture, roasted veggies, guac and bbq sauce. Fold the top and the bottom up and then roll the sides over. Try not to over stuff because it could get messy. When I make these or order them out, I get the guac and bbq sauce on the side and add a little to each bite.
2 Mashed large avocados
1 Finely chopped medium tomato
1/2 Finely chopped small red onion
2-4 Minced cloves of garlic
1 Large lemon (juice only)
Salt and pepper to taste
Mix all the ingredients together and let them sit in the fridge for a few hours or over night to let the flavours jive.
Some Peanut Butter cookies I made, diabetic friendly.
I made this soup using the left over rice and beans from the wrap above.
And below is a Vegan Stawberry Cheesecake I made for my mom for her birthday. She is a diabetic and never gets to have cheesecake anymore. So, I found this recipe in La Dolce Vegan and substituted the sugars with mom friendly ones. It worked out so well. I was quite proud of my first vegan cheesecake making experience.