I recently returned from an awesome three week trip that temporarily exacerbated my longing for early retirement.
While travel is one of my passions, I realize that all power is in the present. Instead of dragging myself through my normal everyday life, I’ve decided to spend less time dreaming about living out my future plans and more time enjoying where I am right now. Instead of taking on a resolution that would be forgotten by the second week of January, I’ve decided to give the year a general focus. My only objective for 2013 is to develop my ability to stay present and face everyday with a grateful spirit.
3 C veggie broth
1 Tbs vegetable oil
3 diced apples
2 shredded romaine hearts
1 diced red apple
1/4 C diced red onion
2 Tbs apple juice
1 dash ginger
1 dash cinnamon
freshly ground black pepper
After dicing the onion soak it in ice water for about 20 minutes. Combine apple juice and spices. Toss with other ingredients.
Tip: To make sure you get the crisp, sweet tasting red onion this recipe calls for, avoid onions that are growing thick sprouts. A fresh red onion should feel firm and have a fairly neutral odor before cutting.
1 Tbs ginger
1 tsp cumin
Add spices and saute for 3 minutes
Add split peas and 8 cups of water
Bring to boil, reduce heat, cover and simmer until peas are soft
Add spinach – cook until wilted
When I first became vegan I thought I would miss traditional dishes that my mother used to make. At the top of my list was Ackee and Saltfish. As it turns out, the best part of ackee and saltfish is the ackee. When I took my first bite of this vegan version of one of my childhood favorites, I didn’t miss the fish at all.
1 can ackee, drained
1/2 red bell pepper, diced
1 medium tomato, diced
1 C spinach
1/2 white onion
1 tsp rosemary
1 Tbs coconut oil
Boil a pot of water to briefly dip the drained ackee into before draining a second time
Saute onion in oil until translucent
Add bell pepper, tomato, and spices
Saute for five minutes
Add drained ackee – heat thoroughly
Salt and pepper to taste
This is a totally hands off 5 minute prep recipe if you use a rice cooker. If you don’t have a rice cooker you could use the microwave but you will have to watch it to avoid overcooking.
2 C rice (I used an organic wild rice blend)
2 C water
2 C coconut milk
1/2 cup grated coconut (unsweetened)
1/2 tsp red chilli pepper
1/2 Tbs garam masala
1/2 tsp ginger
Combine all ingredients
Cook until water has evaporated and desired texture is obtained
Remember that soaking your rice ahead of time increases the nutritional value of the rice and reduces cooking time.
2 cans white beans
1 Tbs lemon juice
2 Tbs minced garlic
1/2 C tahnini
1/2 C olive oil
Blend all ingredients in food processor
Pair with warm pita bread
I’ve been missing soup weather. I’m not quite sure we are there yet but this would also work well in a crockpot without generating too much heat.
10 oz bag kale
1 chopped onion
1 Tbs olive oil
1 Tbs minced garlic
5 C veggie stock
Saute onion and garlic in the olive oil until onion is clear and soft
Add 2 cups water and the potatoes
Simmer until potatoes start to soften
Steam kale seperately
When potatoes are well done, puree half with the remaining water
Combine all ingredients
I love refried beans. I’m not so excited about lard or excess preservatives. I’ve found a great solution, blending black beans with taco seasoning.
1 cup black beans
1/2 packet of taco seasoning
3 cups shredded lettuce
Mash black beans with fork and blend with taco seasoning
Cut avocado into cubes
Mix with lettuce