I am not vegan and I don't play one on television ... but I have two vegan children. Therefore I now speak vegan! Follow along for recipes, meal plans, and more -- practical advice for feeding the vegans in your life.
Just another Meatless Monday!! Wish It Were Sunday!! I Don’t Have To Run Day!!
Just another Meatless Monday!! Wish It Were Sunday!! I Don’t Have To Run Day!!
Okay, okay so you’ve picked up on the fact that I’ve been singing Meatless Monday to the tune of The Bangles hit, Manic Monday. I have been. All day, but only to myself. I am not that demented—yet. I do those silly kinda things…don’t know why, but it makes me happy!!! Anyway, the weekend (and weeks) go so fast, that sometimes, for me, Meatless Monday deserves a multitude of approaches. In my last post on the Meatless Monday initiative, in case you missed it, I explained how Meatless Monday had turned into Oh F*&k Monday for me because I was making things waaay too complicated for myself, and I explained how I remedied that. Today, I want to talk about a different dilemma I occasionally face, and how I resolve that on Meatless Monday.
From as far back as my beef eating days, one thing I absolutely always hated doing was throwing away food of any sort. Anything. For example, if I had a small leftover dish of sautéed peas (delicious) that most people would toss into the trash, I would save it and add it, a day or two later, to a side dish of rice, or prepare my personal favorite, a recipe I got from my late mother-in-law, the peas mixed with a small amount of sautéed onions and garlic, over elbow pasta with a dash of tomato sauce. That’s Heaven baby!! So to combine two of my passions, which are Meatless Monday and never throwing anything away ever if I can avoid it, I have been approaching Meatless Monday a bit differently for the past few weeks. I decided that I would go to my refrigerator on Monday and create a meatless meal for three people based on the leftovers in my refrigerator. And you know what? I thought it would be really hard and annoying, but I have come up with some very interesting and delicious meals, and have enjoyed the creative process much more than I thought I would!!
This morning, I took a peek into my frig to give me an idea of what I could serve this evening. I had a small bowl of chick peas, a small bowl of cannellini beans, a medium bowl of cooked lentils, small bowl of couscous, bag of broccoli florets, and salad stuff. Right off the top, I took the chick peas and cannellini beans and made hummus out of the two. Placed these two types of beans in the mini food processor (a godsend— get one) with extra virgin olive oil, a few pinches of dried parsley, a splash of lemon juice, a dab of chopped garlic (the chopped kind that comes in the glass jar, it’s a bit less biting for recipes like this), and some Himalayan salt. Adjust to taste. And you do not need tahini to make this. Next I decided I will prepare veggie burgers out of the leftover lentils. I placed them in a bowl, and used the hand held immersion blender (another godsend!) to smash the lentils up. I plan on mixing them with whole wheat breadcrumbs (fresh ones, vegan), spices, and perhaps some rolled oats, and then forming the mixture into patties and placing them on a greased cookie sheet in the oven, baking for about 30 minutes. I will definitely let you know in my next post how these lentil burgers turned out, and any further recommendation I have. Since I do not have any rolls in the house, and everyone is slightly carb watching, I will serve them on Romaine wraps, or half of a square whole wheat wrap. I love those square wraps!!!!This will be served with the hummus as a little spread. Tossed salad on the side. And I will steam a few of the broccoli florets, dice them, and toss them with the leftover couscous. Sounds delicious right? And it’s meatless, and, the best part is, drum roll please…..I NEVER HAD TO LEAVE THE HOUSE TO BUY ANYTHING!!! I saved money, we’re eating healthy, and I did not waste any of my leftovers!! Talk about a culinary win/win/win!!!! Sustainable eating rocks!!!
So hopefully, my ingenious menu planning will get your wheels working too for a Meatless Monday initiative tonight. And if you miss it this week, do not fret, plan for next week. Don’t hit yourself over the head and backslide because you made a little mistake. That’s what healthy eating is all about, and Monday comes around every week!! So eat healthy for the rest of the week, save, save, save those great and nutritious leftovers, even the tiniest amounts, and create your own meal masterpiece for next week’s Meatless Monday Initiative! You will be so proud of yourself if you do!
Ciao—Laura
Meatless Monday Initiative Revisited Mid-week!!!
Many apologies for not being here for so many days. One of my best friends passed away, and I am sure all of you can understand why I temporarily lost my focus. But because she was such a great supporter of healthy eating and plant-based diets, I am returning here to my friends and, in a way, to her.
I hope lots of you, who are not fully meat free, have at least embraced the Meatless Monday initiative. Since our family consists of two vegans, one big meat eater, and two marginal meat eaters, this initiative for the whole family is very important to me. When everyone is present, the conversation at the dinner table can be, well, compelling. I often laughingly say, I have one mellow vegan daughter (“Everyone makes their own choices”) and a militant vegan daughter (“You’re going to HELL for eating that!!”) . And I know those of you who know my twin daughters know exactly which one is which!!!
This past Monday, as all Mondays, even with the absence of our vegans, our family meal was meatless. For many people who have been conditioned for so many years that meat is the centerpiece of the meal, this transition can be more difficult then one would think. So, I believe, the key to embracing this day and this initiative, is to make Meatless Monday into Meatless Monday Easy Cooking Day!! I’ll explain!!
When I first embraced Meatless Monday, I started out making complicated, layered vegetable terrines and recipes that were extremely time consuming and exhausting. No fun at all. Soon, my Meatless Monday was evolving into Oh F*#k Monday!!! I knew my own limitations so, realistically, if I was going to participate in this initiative, I had to make it easy on myself. So instead of complicated meals, I came up with several recipes that throw together in a heartbeat, with staple items I keep in the house at all times. Besides, after a long weekend, and getting back into the swing of the week, who wants to cook big? Not me, that’s for sure. So here’s what I do.
First, just a little back track to Sunday. For our Sunday meal, if we are eating home, I always make a very large, undressed salad (sans tomatoes as they make leftover salad soggy) so that there is enough left over for Monday’s meal. For Meatless Monday, one of my favorite easy recipes is whole wheat penne with broccoli and garlic and oil. I buy whole wheat penne, pre-peeled garlic, and frozen organic broccoli florets…all from Trader Joe’s of course!!! Cook the pasta first, and place it in a colander tossed with a tiny bit of olive oil. In a very large skillet add chopped up garlic (lots of it) and cover with olive oil. Cook until lightly browned, without burning. Slowly add about a cup of water or broth ; if the oil is really hot cover with pan lid halfway while pouring water or broth. Add frozen broccoli. Add some salt and Italian seasoning. Cook, covered, for a few minutes, until broccoli reaches desired consistency. Toss with warm pasta. Sprinkle with nutritional yeast if desired. Now how easy was that?? And totally meatless!!! Served with the leftover salad, and if you have any leftover French bread or Italian bread, you can make some quick garlic bread or croutons to go with the salad. YUMMMEEE!!!!!
Another great meal for the meatless initiative is, of course, soup. One of the totally easiest soups to prepare is also one of my favorites—White bean and spinach soup with garlic. Slice a few cloves of garlic, and place in a soup pot. Cover with a drizzle of olive oil and gently sauté. Add a box or so of vegetable broth, and bring to a gentle boil. Add spinach, and cook until spinach wilts. Add a few cans of drained and rinsed cannellini beans. Season to taste and bravo!!! Done!! And as an added bonus, you can technically add any greens you may have in your house such as kale, spring mix, arugula, mustard greens, etc. instead of, or in addition to spinach. You can eat it right away just like that, or if you still have a few minutes, you can add a handful of elbow or ditalini pasta until cooked. If you have a bit of cooked quinoa in your frig, as I often do, you can add some of that as well. So how easy was that? Easier than easy, that’s for sure!!!! So you can now plainly see, no more Oh F*#k Monday for me!!!!
So it is my wish for all of you to embrace Meatless Monday, as an initiative, as a step forward into your meat free meals, as a segue into healthier eating. And what better way to start your healthy week with a healthy meal, made so effortlessly, yet so delicious?? I hope you take the time to think about your diet, your new way of eating and mentally devise a few easy, meatless meals of your own. You will be so glad you did. I just know you will!!!
Ciao for now—Laura
Cold and Rainy Day Go To Food…The Answer Is Lentils!!!
On cold and rainy days I, like so many others, seek a bit of solace in comfort food. There is something about the dreary weather that just makes me want to reach out for something delicious and nostalgic, and lentils totally fit that bill.I have loved these tiny beans since I was little, but we never ate them in our house, as they were not part of my mom’s basic cooking repertoire. However, my mom’ wonderful best friend who lived two houses down from us was old school Italian. She cooked everything under the sun, every day, and always cooked extra for me. One day, she came to have coffee with my mom, bringing with her a heaping bowl of homemade lentil soup— for me of course! One taste of that delectable garlicky thick broth and tiny beans and I was in Heaven! Hooked for life!!! And of course, once she knew I loved the lentils, she made sure to send them down to my house each and every time she prepared them for her family. Her many ‘culinary kindnesses’ to me have never been forgotten, and although she is long gone, I think of her quite often.
When my twin daughters became vegan, an obvious cause of concern was that their diet would contain adequate daily protein. I am happy to say that, as conscientious vegans, they are extremely attuned to their protein needs and servings and have incorporated foods such as quinoa, almonds, tofu, etc. into their daily regimen. And ever so thankfully, fitting perfectly under the vegan and protein umbrella are lentils!! My glorious lentils!!! Yaaay!!! Seriously, you have no idea how happy that makes me!!
After hemp and soybeans, lentils have the third highest level of protein of any legume. They are also chocked full of dietary fiber, folate, vitamin B1, and other minerals, are an excellent source of iron and, at less than $2 for a one pound bag, that’s a lot of good dietary bang for the vegan buck!! Wow, that’s really hard to say fast and out loud….
Historically, lentils have been able to grow and flourish in India and Turkey because the crop is so very tolerant to drought and arid weather conditions. Surprisingly, Canada is the largest exporter of lentils world wide, with Saskatchewan the largest producer. Who knew, right? Many cultures also embrace lentils as part of their tradition and food culture. It is part of the traditional meal for Jews in mourning, as the circular shape of the lentil exemplifies the life cycle of birth to death. And Italians traditionally eat lentils on New Years Eve to ring in a prosperous new year, with the many round lentils representing a symbol of coins and thus, prosperity.
Also keep in mind that there are many varieties of lentils such as green, yellow, black, brown, etc. and within the colors, different sub-species. Even the most basic supermarkets now stock some variety of lentils, either pre-bagged or loose. And while I enjoy all the varieties for salads, side dishes, mix-ins with quinoa, etc. my lentils of choice for soup are of the brown variety called Pardina lentils. I use Goya brand, and ‘Pardina’ is clearly stated on the label. I like these lentils because although they have a tiny, delicate texture, they cook relatively fast and do hold up well to the cooking process, retaining their bean shape and consistency. If I wanted mushy something, I’d eat a bowl of oatmeal. I do not like mushy lentils!!!! I also like this particular lentil, since it also holds up extremely well to the freezing process. I like to make the whole 16 oz bag at once, and freeze the leftovers. And I kid you not, if you take care reheating the defrosted lentils and add just a small amount of good quality vegetable broth, you will never know the difference. And by keeping some in the freezer like I do, you have a wonderful meal to come home to or something wonderful to serve your surprise guest vegan! I assure you, they will love you for it!!!
So my friends, here is my tried and true lentil soup recipe. Coupled with a salad and some crusty bread, what could be better on a rainy day? Wow! My mom’s friend would be so very proud of me….
Vegan Lentil Soup
1 16 oz bag Goya Pardina lentils
8 cups water
13 oz marinara sauce (which is about ½ a big jar) jarred or fresh
2 carrots, 2 stalks celery, 1 med onion chopped or to taste or frozen miropoix (see previous post)
2 cloves (or more to taste) chopped garlic
2 tsp salt, ¼ tsp pepper, and Italian seasoning to taste
2 Tbls red wine vinegar
½ cup chopped fresh parsley (can substitute dried, use less of course!)
Gravy Master, optional (it is vegan)
Delicately rinse lentils under cold water in a very fine colander since the beans are so tiny they may slip through. Add beans to a large sauce pot, and cover with water and stir. Add remaining ingredients, except Gravy Master. Bring to a rapid boil, then stir and lower to simmer, covered for about 40 minutes or until lentils are tender. Taste and re-season if desired. Do not feel as if you have done something wrong if the beans need to be re-seasoned a few times to taste. I am not a food scientist so I can’t tell you why, but I do know that dried beans can often be inconsistent in that additional seasoning is needed sometimes and yet, not other times. I then only add a dash of the Gravy Master at the end to enhance the color if the soup is a bit too pale for me. This is purely aesthetic and does not impact the flavor in any way. I like to serve my lentils over a tiny bit of pasta, such as ditalini, which I always cook separate. Do not freeze any leftover pasta with the lentils (or potato for that matter), as cooked starches in soups do not freeze well at all. Always cook the pasta fresh, and always separate!!!
I should mention that sometimes I cook a pot of lentils either while I am actually making another dinner, or even after dinner while I am watching television, checking emails, reading, etc. By the time the lentils are done and sufficiently cooled down, I merely place the whole covered pot into the refrigerator. Dinner the next day is a total breeze then, for sure!!
So if this will be your first time eating lentil soup, I hope you enjoy it as much as I did the first time I tasted it as a little girl. And do as my mom’s wonderful friend did, share it with someone you care about, and create a special healthy food memory, just for them! From you!! After all, sharing is the true whole food of the soul!!!
Ciao for now—Laura
Vegan Recipes…Getting Rid of Fat, One Recipe At A Time
In my ongoing mission to constantly veganize recipes, I have also found myself wanting to also reduce the fat content of as many meals as possible. I recently baked a kick ass, fat reduced banana cake, and I was totally stoked when it came out more delectable than ever because I had substituted organic unsweetened applesauce for the 2/3 cup of oil that the recipe called for!! That’s a lot of oil!! Yayy!! Now the objective has to be to not eat two extra slices. But that’s a totally different post!!!
Often times, people automatically assume that eating vegan does not mean fattening food. Granted there are innumerable healthy choices and veggies abundant, but oil is oil, carbs are carbs, sugar is still sugar, and at the end of the day, fat is still fat, regardless of the source. I often find myself deliriously happy with a bowl of healthy (and vegan) good-fat guacamole, but have to remind myself that eating the WHOLE bowl kind of negates the healthfulness of the dish. So fat, calories and quantity are a definite consideration for the vegan diet as well.
We are insanely insane bread and pasta lovers in our house. What better comfort food on a cold night than a dish of pasta, with amazing marinara sauce, and a slice or two of quality Italian or French bread. To me, that is gastronomic bliss. Years ago, pasta meant ‘macaroni and meatballs’, made with a meat laden heavy meat gravy/sauce (if you’re Italian you know about that semantics battle haha) that had to cook ALL DAY LONG. Naturally, I no longer cook meat sauce for the most part, and am almost always pressed for time. So my sauce of preference has become a delicious light and quick marinara. But for some strange reason, macaroni has morphed into pasta. But nobody says pasta and cheese, that’s still macaroni and cheese. Semolina semantics…that’s really weird….
Anyway, as vegans, or as a person leaning into veganism and plant based diets, you do really need to pay attention to fat content; maybe even more so than the average meat eater. And of course, whole grains. I have to confess, even though it may seem politico-vegan incorrect… here, I am going to actually say it…. I am not always a huge fan of whole wheat pasta!!!! There! I said it!! Probably my palate has been so accustomed to the white pasta variety and I still occsionally eat it. Oddly enough, I can enjoy whole wheat pasta with broccoli, garlic and oil, or in a pasta salad, but not with marinara sauce. I will eat it though, since my family prefers the whole wheat variety. But once in awhile, when nobody’s looking…By the way, my whole wheat pasta brand of preference? Trader Joe’s of course!!!
I know by now a few of you are saying, “Marinara sauce, is she kidding, I can’t make that after work…it takes too long”. Well, I am here to tell you that you most definitely can. And if you follow my instructions for a quick marinara sauce, it will be amazing. And you will make it again and again!
The first thing you must have to make super-quick, delicious marinara is a 12 inch non-stick skillet with a cover (preferably glass). Seriously, the size of the pan allows for equal cooking distribution at a fast rate. I bought one of these pans a few years ago, truly, it is the most used of all my cookware. A culinary investment you will not regret. Another cooking tool I invested in, while a bit pricey, was a Pampered Chef garlic slicer..about $15. In my opinion, it works better than the traditional garlic press, releasing more intense garlic flavor. And so much easier. If you’ve ever tried to clean a garlic press, you know what I mean. Of course you can traditionally hand chop the garlic, but who wants to? Not me, that’s for sure!!
So now that you have your basic tools needed, here is the recipe for great, quick marinara sauce. And you all so rock, because up until now, I would never share this recipe with anyone. Never!!!
Quick and Wonderful Marinara Sauce
Extra virgin olive oil
Half of a medium onion, diced
4 cloves of garlic (or more if desired) sliced thin
1 frozen basil pesto piece (previous Basil post)
Salt and pepper to taste
1 28 oz can Red Pack Crushed Tomatoes
1 28 oz can Tuttorosso Crushed Tomatoes
1 6 oz can tomato paste
Place onion and garlic in pan, and cover with just enough olive oil to lightly cover. Saute for several minutes over a bit more than medium heat. Just as garlic begins to brown, add the two cans of crushed tomatoes, and bring to a boil. Add the pesto piece, stirring and breaking up with a wooden spoon. Add the tomato paste, one spoonful at a time (or to speed it up even more, add four equal spoonsful, basically positioned north, south, east, west in the pan and work in to the sauce with a wooden spoon). When paste has blended well, let sauce continue to boil for about five to seven minutes. Stir, reduce heat to low, and cover. Allow to continue cooking for about fifteen minutes. Salt and pepper (or add additional seasoning if desired) to taste when sauce finishes. I always do this last, since some tomatoes are saltier than others. By the way, the recipe calls for two different brands crushed tomatoes for a reason. One is thicker than the other, and I feel the blend of the two makes a perfect balance. This recipe will yield enough sauce for one pound of pasta, and then some. Extra sauce to dip that crusty bread into!! So to perfectly utilize your time, while the sauce is in the final stages of cooking, boil the pasta and enjoy a glass of wine. Pasta with delicious marinara that you made yourself, crusty bread, maybe a bit of a delicious salad you have left over from the night before. What a meal awaits you!!! And while you’re relaxing with that wine, if you’re like me you have to sneak a piece of that crusty bread to, you know, test it for the actual meal, to make sure it’s okay for everybody—you are such a kind soul ha ha!). But it’s all good, since you have drastically cut the fat out of another deliciously vegan meal that you’ve prepared yourself!! So I ask you, who could ask for anything more? Guilt free vegan eating at its best. Culinary Nirvana! And you can even call it macaroni if you want!!!!
Ciao—Laura
Having A Decent And Basic Kitchen Is Essential!!! And Totally Vegan!!!
Not too long ago, I was speaking to a friend about her recent college grad daughter now living on her own. She mentioned to me that her vegan daughter always lived in dorm housing, always had a meal plan that she was able to manage as a vegan, and now that she was living on her own, saw no reason to invest in anything for the kitchen. Nothing! She laughingly told me that her daughter did not own a single plate, pot, coffee cup or silverware. No teapot, no coffee pot, no microwave. She brought food in on a daily basis, ate it on paper with a plastic utensil. Okay, this might work for some people, but in my culinary imagination working overtime, I found this scenario to be profoundly sad. Pathetic actually. So what was I to do? I developed the perfect starter kitchen for her. Okay in my head. But it’s still a plan, and could perhaps work for someone else!!
If I was starting from zero, the first thing I would probably invest in is few good knives. I would not encourage vegans to buy a knife set, but rather, open stock because knife sets seem to be dedicated primarily to meat carving, so it would be a waste of money. For the vegan, a good paring knife, a good bread knife, and of course, a good knife for chopping veggies. I have a Hoffritz knife which is an expensive knife, but I’ve had it for twenty years now, it is none worse for the wear, and I would be lost without it. Well worth the cost. Unbelievably, I got the best paring knives ever at a restaurant supply house for under $3 each!! I use this knife to peel all sorts of veggies and among other things, apples, which I am quite good at—I don’t want to brag or anything, but I can actually cut ALL the skin off an apple in one solid, unbroken piece with this paring knife. Man, I wish I could put that skill on a resume!!
The next thing I would invest in is some decent cutlery; service for four will do just fine, but if you find a great sale, get service for eight. You won’t be sorry, even if it’s a while before you use it. The next thing I would invest in is dishes…white ones only and open stock. I would do white because they are so functional and you can dress them up for any occasion or holiday, and they serve as the perfect canvas for your colorful, veggie infused vegan meal. Also, you can get them ridiculously cheap at a restaurant supply store, and can also replace them quite easily should an occasional plate break. I do not recommend buying a set of dishes because often times they come with cups and saucers that are totally useless and take up valuable pantry space. If you are inclined to buy a set, try to look for a set that only has coffee mugs included instead of cups and saucers. I promise you will not regret it. And while you are at it, buy some pretty, inexpensive basic wine glasses. Buy the same amount for however many dinner plates you are purchasing. Oh and buy a few drinking glasses for juice or a quick drink of water. Or if you want to be repurposeful (that is my new favorite word), you can use saved and recycled jelly glasses, like my vegans do. And do buy a few coffee mugs. There! That was easy!!!!
The next item(s) you should consider buying is some non-stick cookware. I like non-stick because you can use less oil and it is a breeze to clean. If you are like some vegans I know and don’t get around to cleaning your pots and pans immediately, you can leave it for a simple soak and it will clean easily. Don’t go to the major department stores for your non-stick cookware or you will pay through the nose. I recommend stores like TJ Maxx, Marshalls, or Home Goods who sell name brand items for substantially less. Open stock baby!!! And while you’re there do not forget the vegan’s super essential big soup pot, which you can also use for boiling pasta. And pick up a big spoon, a big slotted spoon, a ladle, a measuring cup and a set of measuring spoons, colander, etc. You’re gonna need them for all the great meals and snacks you will be preparing soon! And you can get a lot of inexpensive kitchen utensils such as wooden spoons and oven mitts, which you will need, at the Dollar store. Don’t underestimate the Dollar store; you can get a lot of bang for your buck there, literally!!! In fact, I would start out at the Dollar store for all the little things you may want for your newly stocked kitchen, then continue on to other stores for the things you could not get at the Dollar store. Just do not buy cheap aluminum pans—very unhealthy. Before I finalized this blog post, I decided to take a quick look in my own pantry to see what else you could possibly use, and two essential items jumped at me that are indispensable. One, a set of glass oven dishes like pyrex and second, a set of stackable steel mixing bowls—great for scratch baking and mixing big salads, among other uses. I cannot tell you how many times I have used these over and over and would be lost without them, even when I was a novice cook and my meals were at their most basic.
So now you have the essentials. Every week you can add a piece here or there, and before you know it, your kitchen will grow, and look quite respectable. If I could recommend just one more item, especially for vegans, it would be a small food processor. Do not be afraid of it! I personally own a 4 cup Cuisinart, which is totally indispensable in my kitchen, as I use it for everything from chopping veggies, making pesto, pureeing, dessert preparations—you name it. But before you buy one, ask you parents or your grandparents if they have one they no longer use and would be willing to part with. Seriously, this is an essential in my kitchen, and I would be lost without it. My only warning is, if you do obtain a used one, track down the instruction book. I have had many kitchen fiascos in my day (yes setting myself on fire and believing I had cut off my own finger thinking it was a carrot is another post), but one of the most major incidents involved the food processor. I had just moved into my first apartment, and was eager to use this new food processor. It was a sweltering hot night, I just got home from work, and all I wanted was an icy cucumber salad for dinner. Instead of fully reading the food processor instructions, I glanced at them, and hastily proceeded to insert into the processor the disk for cutting cucumbers into paper thin slices, and quickly added the cucumber. If I would have read the instructions just a bit more carefully, I would have realized that I did not place the COVER on the canister when I hit the spin button. Within mere seconds, literally hundreds of cucumber slices whirled everywhere and projected themselves onto the kitchen ceiling. It was a green attack of epic proportion for a small apartment kitchen! And like a coward, I took cover instead of pulling the plug on the damn machine. Okay, that idea did only occur to me later…. Anyway, I spent the rest of the night sweating and scraping these little suckers off the ceiling with a butter knife. My husband walked in awhile later, as I was standing on a chair, crying and scraping dried veggies off the newly painted ceiling. He asked me what I was doing. I finally lost it, and screamed at him that I was working on a new recipe!!! So please, please, please, I beg of you, read the instructions!!!! Oh, and we ate out that night.
So I hope I have encouraged some of you to expand on your kitchen, and to rely less on take-out food. There is such a sense of satisfaction in a person, male or female, preparing their own food. Once you set up you kitchen with the few items I have mentioned, I know you will be totally psyched to do so.
Just to get you inspired to get that food processor, I am going to leave you with an awesome, totally vegan frozen dessert recipe. Hope you love it!! And no cucumbers!!
Frozen Soy Dessert
3 very ripe, chopped and frozen bananas*
1 cup vanilla soy milk or chocolate soy milk ( use only soy, almond does not freeze well)
1 Tablespoon peanut butter
Take bag of bananas out of freezer and let sit on counter for 5 minutes or so to soften. Break into pieces and place in food processor. Pour soy milk over and add peanut butter. Pulse until smooth. You may have to stop processor once or twice and manually stir because semi-frozen banana can be a bit sluggish. When totally pureed, transfer mixture, a few tablespoons at a time, to 4 4oz Glad brand disposable dessert covers with lids. You will get four or five dessert cups out of this. Before covering, I like to grind on some of the Trader Joe’s chocolate, sugar, and coffee bean grind before placing the lids on. Place in freezer until frozen. When ready to eat, place cups on the counter to defrost a bit, or place one in the microwave for 20 seconds on high, as I do!! Absolutely delicious, and another thing to do with over-ripe bananas!! And look at you go, you used that food processor!! With the cover on of course…..
*Take 3 over-ripe bananas and chop, place in a zip-loc bag and totally flatten. Makes it much easier to break the frozen bananas into pieces.
Ciao for now—Laura
Carrots…A Really Sweet Story
So sorry for being away for much longer than I would have hoped. Personal issues and life in general intervened in a big way, and I had a bit of a hard time focusing. But alas, I have returned, and it took a bit of life humor to knock me out of my funk. While I am busy writing other things, and attending to other issues, ispeakvegan is always on my mind, in one form or another. So let me tell you where my inspiration to write about carrots came from; of all places a coffee shop.
Not far from my house is a cute little coffee shop with lots of character, phenomenal staff, and amazing teas, coffees and snacks. It is a cozy gathering spot; all three of my daughters go there regularly to do their work and indulge in lots of fabulous coffee!! I have written my blog while there more than once. So the other day I stopped in there for tropical mango tea with honey (awesome!) and impulsively decided to sit there and chill for a few minutes and drink my steaming tea.
Seated at a close table next to me was a gentleman, quite elderly, who seemed to be waiting for his granddaughter, who had just approached the table with hot drinks and a snack for the two to share. I was at once touched by the gesture of this young girl spending time with her grandpa, her papu as she called him, and I could tell by his thick accent that he was Greek. He seemed unsure of the hot drink and snack she placed before him, and he seemed relieved when she assured him it was only coffee for him, as opposed to her spiced chai latte, which he continued to eye suspiciously. He then pointed to the plate of carrot cake, and asked her what it was. “Oh papu, it’s carrot cake. You will love it,” she sweetly replied, as she quickly glanced at me and suppressed a laugh. And this is where it got really funny for me. Like a scene right out of the movie My Big Fat Greek Wedding, he pointed his fork at the cake and started to say, in his heavy accent, “You know the word carrot is from the Greek word ‘karoton’!! The girl said, “Is it Papu?” I wasn’t so sure if she was believing him or just humoring him, but it made me chuckle for sure and put a smile on my face. Soon, I was on my way, but it got me to thinking about carrots. So when I arrived home, I googled the word ‘carrots’. I totally cracked up!! Sure, enough, the word carrot is derived from the Greek word karoton!! Papu was right after all. Wow..we sure can learn sooo very much from our older folks…Anyway, because I was intrigued, almost as homage to papu, I did a bit of research on carrots, the vegan’s god of vegetables. Okay, I made that up, but I like the way it sounds. So now, let’s get serious about our beloved carrots!!!
We all know that carrots can be eaten a variety of ways—- raw, roasted, sautéed, pureed, steamed. Just never boil them! Ever!! The proper cooking process actually enhances the B-carotene in the carrots, increasing it’s potency. It is significantly less in raw carrots. Who knew?!!!
Throughout the world there are a variety of carrots in a spectrum of colors ranging from white to yellow to orange to purple! Here in the United States, we consume mostly the orange variety, which are called Imperator carrots. In recent years, bags of baby carrots are available, but be cautious. Some actually are baby carrots, while others say ‘baby cut’ carrots or ‘petite cut carrots’ on the bag, which are often times just big fat flavorless carrots (probably old ones!) cut into little carrots. Genuine baby carrots, and particularly organic sweet baby carrots really do taste best. I also occasionally buy small 10 oz bags of pre-shedded carrots; great for quick salads, stir fry or carrot cake recipes.
One of my favorite uses for carrots for myself, and particularly the vegans in my life are products called Yes To Carrots. This is a line of natural skin and hair care products made with…you guessed it, carrots!! The products are made with organic veggies and are also free of petroleum, SLS, and parabens!! And the body mist smells scrumptuous!! And Yes To Carrots has a wonderful blog, yestocarrots.tumblr.com!!! Check it out, it’s insanely carrot-y wonderful!!!
So who would have thought a funny encounter in a coffee shop would have evolved into me actually thinking about and finding out so much information on our vegan favorite, the carrot? That encounter really put a smile on my face, which enticed me to write. Hey, would you look at that, another use for the wonderful and versatile carrot!!!!
Ciao for now—Laura
Adventures and Misadventures Leaning Into Veganism…There Are Definitely Both!!!
I cannot believe it has been a whole week since I last posted but, well, life happens. Busy week, crappy laptop (remedied), and just life’s minutia demanding my attention. But I have been thinking about my blog all week, and I am so very glad to be back!!!!!
Last week, I spent a wonderful day with BOTH my vegan daughters. We just basically caught up with each other, talked, laughed, and ate and ate of course!!! We had a late lunch at an awesome vegan restaurant in Greenpoint called Wild Ginger. I really do like eating at all-vegan restaurants. Even though many non-vegan and healthy restaurants are so very accommodating to vegans, which I know is much appreciated, it is nicer to go to a vegan restaurant, when you know every delectable sounding entrée on the menu will satisfy your dietary needs. So much less pressure!!! Each entrée was brought to our table quickly, each looking more delicious than the next one, and everyone in our group loving their Asian inspired meal. With an accompaniment of steaming, amazing pots of Grand Green tea, nothing could be better on a cold, dreary and snowy day. Or could it??
Our next stop was a short walk over to Mast Brothers chocolatiers, also in Greenpoint. For a chocolate lover like me, this place is some kind of sweets nirvana. When you first walk in, you are greeted by a small table of free samples of some of their finest chocolates. Oh, do try one or two! This is an open, industrial looking place, and you can see the workers finely honing the chocolate into delectable bars of many flavors. And the aroma in the place…wonderfully, chocolatey, indescribable!!! I understand you can even schedule a tour of the chocolate making and, I was also told that Mast is the only chocolatier in New York that actually processes on site from bean to bar!! And the chocolate bars are wrapped and presented beautifully, with great care and ready for gift giving. But the true test of course is in the taste, and that is where this place totally rocks!! I have eaten fine chocolates from all over the world, but very little can compare to these. If you are a true dark chocolate lover like I am, this place will not disappoint. I particularly loved the dark chocolate with almonds and sea salt. What a wonderful combination!! There were many varieties on the flavors, some even spicy, and also included milk chocolates. Not to sound like a chocolate snob, but if your chocolate palate leans toward Hersheys, Mast Brothers may not be the place for you!!! But it is definitely the discerning dessert, snack, and ‘ just because I have to have some awesome chocolate for me now’ place, and I have told my daughter she cannot return home anymore without picking up some Mast Brothers chocolates for me first!!!
So now on to my misadventures this week!! As I had promised in one of my earlier posts, I decided to make kale chips, so off to the grocer I went for a fresh head of kale. Of course that must have been the day of the gigantically major, mutant sized kale delivery, and the only head of kale I could find was seriously the size of a watermelon—no joke. But it was garden fresh and smelled amazing, without any of those musty smells that I so hate (remember sniffing the parsley), so I bought it and figure I would make chips with half, and being it was so cold out, soup with the other. When I got home, I washed and dried, dried, dried the kale, cut it up and proceeded to make kale chips. I had been forewarned by my Boston vegan that she did not care for these chips when she made them, felt they were too oily so I made a mental note to use very little oil when I made them. So I heated the oven to 300 degrees, and tossed pieces from half the head of kale with a tablespoonful of olive oil, salt and pepper, and arranged the pieces on two baking sheets lined with parchment paper. Bake them until crisp, a short time, about fifteen minutes. In the meantime, I whipped up a super fast soup; dash of olive oil, warmed a bay leaf and garlic in it, added vegetable broth to pot and then added a frozen container of mirepoix (remember I keep these in my freezer). When that boiled and veggies softened, I added kale, white beans, and some cooked quinoa. Simmered until the kale softened and seasoned to taste. Delicious, and ready for when the anticipated kale chips came out of the oven. It’s a good thing too, cause I was not eating those things….
Don’t get me wrong, I know a lot of you love kale chips, and my other vegan daughter did like them, and claimed I had made them just right. It’s just that I did not like the crunchy consistency at all, found it just a little gross for the fact that I had to have four ounces of water on hand for every chip I ate. They just crumble in your mouth and go nowhere, except stuck into your teeth and dead on your tongue. Eat a chip. Rinse. Gargle. Repeat! Not exactly first night date food, if you know what I mean. But I would recommend you try making them if you are at all curious, to draw your own culinary conclusion. And all was not lost, since my daughter did enjoy them. As I hate to waste food, if she were not here to eat them, I would have crumbled the kale chips and sprinkled them on my salad, or added them into a pesto. No throwing out food!! Ever!!!!
Anyway, the reason why I mentioned the kale chips fiasco is two-fold. First , as a vegan or as a person leaning into veganism and healthy plant based eating as I do try, you still have the right to not like something that is vegan. You do not have to love all things vegan, like some culinary badge of honor, as if you’ve failed Veganism 101 by not liking something that many vegans like!! Try something else of course, but you do have the right to feel that something is totally gross even if it is healthy and vegan!!!
The other reason why I mentioned my misadventure with the kale chips is directed more to vegans. If you have friends or family that are edging into healthy plant based eating, but still have a pessimistic attitude and misconception that vegan food will not taste good, by all means cook for them. But make it spectacular and by all means prepare a sure fire delicious meal, something you have prepared and test run before, and not something iffy that might not appeal to them. Knock it out of the park!! What I am trying to say is….DON’T MAKE KALE CHIPS FOR THEM!!!!!! EVER!!!! But you can win their almost veg loving hearts with that great and easy pot of soup, a crusty bread, and a great salad. Look at me, I’m hungry already. Again!! What else is new!!!!!
Oh, I Am So, So So Sweet On Sweet Basil!!!!
Oh, I Am So, So So Sweet On Sweet Basil!!!!
But not to worry Brenda Starr, for I am speaking of the luxurious herb, not your comic significant other…..hahaha!!! Not sure how many of you will get that, but believe me, it is kinda funny. Anyway, yes, I do so love sweet basil, and I put it to very good use whenever the possibility arises, as I did last week.
Sometimes, I like to go to the market with no general food plan in mind, but rather, make my meal choices based on the most appealing veggies, fruits, and items in the produce department that day. This time of year, often veggies and fruits just seem lackluster, tired, and dull. So imagine my surprise when I stumbled upon the most glorious, green, healthy looking, and outstandingly fragrant basil I had ever encountered. In January!! And this was no sprig my friends, this was a bouquet of huge, epic proportion, actually suitable for carrying by a perfect veggie bride!! Imagine cradling this glorious arrangement down the aisle, in your arms. I could have danced right there in the market I tell ya, but the produce manager already thinks I’m a bit of a lunatic….but so what, who cares?!! The only problem was, what could I possibly do with so much basil? Well, you know me, foot’s a tappin’, and there’s always a plan!!
My initial thought was the easy one, to make pesto. But since my beloved crushed tomatoes of choice were also on sale and I had a yen for sauce, I decided to make marinara sauce with some of the basil. So that’s what I did. As the basil-infused sauce was cooking, I picked through and washed and dried the rest of the basil, and placed it in a plastic container in layers, with sheets of paper toweling in between to absorb the extra moisture. Actually, I did that to give myself some extra time to really think about what I wanted to do with all this wonderful fragrant basil. It had to be something good and worthwhile, and vegan, of course!! But what?
So this is what I did. I made a vegan pesto with an economical twist and then did something a bit different with it—but I’ll get to that in a minute!! The basic ingredients for traditional pesto are olive oil, basil, garlic, salt, pepper, Parmesan cheese, and pignoli nuts. For vegan purposes, I swapped out the parmesan cheese with Red Star (no relation to Brenda haha) nutritional yeast. And since I forgot to second mortgage the house again before I went to the market, instead of purchasing drastically overpriced pignoli nuts, I used more economical shelled walnuts, which I had in my refrigerator anyway. I prepared the pesto the same way as traditional pesto, combining all ingredients, a few swirls in the food processor, until it reaches the desired consistency. Usually, at this point, I would place it in a glass jar in the frig, and make a mental note to use it in the next few days. But we were kinda pasta’d out, and frankly was not at all sure what my dinner plans would be for the next several days…somebody even remotely suggests dinner out, my coat is on, I’m out the door!!! So what to do? Well, I took the pesto, and by heaping tablespoons, placed it on a cookie sheet and popped it into the freezer. When these ‘pesto drops’ had sufficiently froze (about an hour), I took them off the cookie sheet and placed them in a Ziploc bag in the freezer. Wow!! I have been adding these frozen gems to sauces and soups ever since. And what a flavor punch they pack!! I am so glad I did this, and am stoked to pass this idea on to you!!
Basil, to me, has most often been associated with Italian food, but it actually has quite a varied history in many cultures. In fact, basil’s original historical roots (no pun intended) are found in India, and many Southeast Asian cuisines rely heavily on certain types of basil to flavor their dishes. Basil also packs quite a nutritious punch, containing many of the essential vitamins for a healthy diet. And for those of you who are so inclined, I am told basil is quite easy to grow. This is not my strong point, as my green thumb is absolutely non-existent. Seriously, I think I am the John Edward of the plant world; I can look at a plant and know what it’s thinking. It’s thinking, keep that woman away from me, or I’ll drop dead!!! Sadly, it is very true. But I do gladly accept any and all horticultural donations from friends that grow veggies and herbs such as basil. Bring me some and I will gladly cook it, pickle it, or grill it for you!!
Some years ago, while doing some research for a religion class I was teaching, I was quite surprised to learn that there are actually dozens of historical religious rituals associated with basil in as many cultures. I won’t go into all of that here, but merely wanted to emphasize the historical value of this herb. And maybe prompt you to do a little herb reading as it is truly food fascinating!!
As I continue my journey, leaning into a plant based diet, I become more and more grateful for the existence of delicious foods and herbs such as basil that occur naturally in our world. I think when people live primarily in a meat based and dairy culture, they have a sort of tunnel vision which causes them to lose focus on the foods that truly are the origins of us as a culture, gems of the Earth, that can healthily fortify; the gifts of the Gods, if you will. I hope I can encourage some people to join me on this food journey. Not perfection, but discovery of the old as new, one foot in front of the other, slowly leaving bad eating habits behind and segueing into a new and delightful ‘garden of eating’. I promise, it will not lead you astray and will never, ever disappoint!!!
Til tomorrow—Laura
Quinoa, quinoa go quinoa!! Quinoa has a new cheerleader—-me!!!!
For some time, my vegan daughters having been extolling the gastronomic glories of quinoa. Often, when I would ask them what they prepared for dinner or lunch, more often than not, quinoa was in there somewhere, whether it was tossed with vegetables, added to a soup, a salad, etc. When one daughter told me she loved it so much, that she actually ate it for breakfast—hot with soymilk and cinnamon, I knew it was a matter of time before I had to check this out for myself. When she went on to tell me that it was an excellent source of protein, I decided to do my own research on quinoa since, as a parent if vegans, adequate protein intake has always been a cause of concern, and we have had lots of conversations on that subject. So I shall share with you a few tidbits of what I found out about wonder-product quinoa!!
Apparently, quinoa has an extensive history dating back to the ancient Incans. Quinoa (along with potatoes and corn) was a staple to their culture and in fact is still considered a dietary mainstay for certain Indian regions in South America. And it is defined as a complete protein source amongst plant foods, as well as being an excellent source of dietary fiber and phosphorus. I was also quite pleased to see that it was an excellent source of magnesium which is a dietary concern of my own. And quinoa is naturally gluten-free, which is also a plus. Just me talking, but even if you are not gluten sensitive or celiac, it always makes me happy to know that something I am ingesting is not gluten laden. But hey, that’s just me!!
So last night, before I went out for the evening, I decided to prepare a bit of pre-washed white quinoa and place it in the refrigerator to test out today. It was totally easy to cook, 2 cups water and 1/4 tsp salt with 1 cup quinoa. Fifteen minutes done, and it slid right out of the pot too! Right there I liked it already, as compared to brown rice, where you could feasibly get grey hairs and write a whole blog post or two waiting for that stuff to cook and another fifteen scraping it off the dirty pot!! Okay, I’m not dissing brown rice, it’s just assuring to know there’s a healthy alternative like quinoa that doesn’t take almost a whole hour to cook!!! Quinoa looks interestingly strange once it’s done, because it becomes sort of translucent and the inner curl-like germ becomes visible. By the way, it is really, really important to purchase pre-washed quinoa. Vital, in fact!! The pre-washing process removes the bitter coating called saponin from the quinoa. Try to buy a quinoa that does not use mechanical polishing though, because mechanical polishing can compromise the inner kernel and weaken its dietary fiber properties. And, just so you know, another reason to remove the saponin is, well, saponin can possess, well, you know…. laxative like properties. Another great reason for pre-washed quinoa!!! Unless you really, really, really don’t like somebody…just jking!!!!!
Alright, so now you’re wondering, what on earth did she do with all this cold quinoa the next morning. Frankly, my hopes were not high for this breakfast taste test, but it was a dark, cold and rainy morning, and the thought of a hot meal to start the day was more than appealing. Well, let me tell you, I had me one of the greatest breakfasts I’ve had in a long, long time sugar!!!! I simply took the quinoa, poured some soy milk over it, added a dab of turbinado sugar and popped it in the microwave. Okay, let me just forewarn you, you must place it in a deep cereal bowl, not a shallow one like I did, as it bubbled all over my microwave!!! Not really ready for that messy evervescence in the AM I tell ya!! When I did correct that, and started over, it came out perfect, albeit a bit too hot. What to do!? I simply add a cold spoonful of quinoa to cool it down. Now that kind of corrective culinary simplicity works for me for sure! Then a quick dash of Trader Joe’s cinnamon, and I tasted!! Glory at my kitchen counter on a dark and dreary morning!! I loved every delectable morsel of this breakfast and was telepathically thanking my daughter in Boston for this absolutey incredible quinoa idea. And I would text her to thank her, but that would kinda be like throwing the thought right into a big old black hole, but hey, that’s another blog!
Seriously, as I ate my creamy, hot, sweet delicious quinoa breakfast, not only did I delight in the fact that I was eating something warm and nutritious, something that was warm but not a carb, I actually started feeling a bit sentimental. Nostalgic. I quickly realized that this breakfast quinoa reminded me of the Cream of Rice or, dare I date myself, the Maypo that I used to love so very much as a child. I don’t remember when I actually stopped eating it, but I do remember that I loved it so. Ironically, it took my own kid to bring me back to a breakfast just like the healthy breakfast I loved so long ago. Sniff, sniff…
The quinoa should be okay in the frig for a few days, so I am going to have some more for breakfast all week, and tomorrow I am thinking of adding some of it it to a white bean, kale and roasted garlic soup that I was thinking of creating and preparing. And seriously, check out www.quinoa.net for more information and recipes. Not all recipes are totally vegan, but I just know you are so good at this now, most can be easily enough veganized!!! By you!!!
So if you have never tried quinoa, please, please, please give it a shot. And if you have, I know you love it too then, so why not share your quinoa ideas with others, heartily encouraging them to try it as well?? Even prepare some for them if you have to. Just remember to buy the pre-washed…..or you’ll be writing your own story!!!!
Til tomorrow—Laura
Resolutions And Kale…Such a Winning Combination!!!
Greetings veganistas!!! So sorry for another time lag. I sustained quite a lovely injury to my shoulder, and was in a great deal of pain, and typing was seriously excruciating. So I decided to do the right thing, and stay off of my laptop for a few days. It was actually a post-reaction to an anti-inflammatory medication I had to take for the cough, and I have truly made minimizing medication a goal for 2012, especially if I can increase my immune system through healthy eating. My shoulder is feeling passably better now, not perfect, and patience is not one of my strengths. Hey, there’s a new year’s resolution for you. More patience. Naaa. I sometimes rather enjoy lack of patience. Haaaaa!! Did you notice, only one exclamation point there? I don’t know if I’m liking that. We’ll have to wait and see!!!!!!!!
Anyway, onward and upward to more resolutions!! I am definitely on board with cooking healthier food. My vegan daughters have been extoling the healthy virtues of kale for some time, so I decided to re-incorporate it into my healthier diet. I cooked some yesterday; in my giant non-stick pan starting off with a bit of extra virgin olive oil, then an addition of a splash or two of organic vegetable broth so it won’t burn, and some garlic powder and kosher salt. At the last minute, I added in a half a bag of baby spinach that I had in the refrigerator, so as not to waste it. That’s the way to cook!! (That so did deserve an exclamation point!). And I served it on a pretty platter, with mashed dairy free sweet potatoes, and awesome oven roasted red potatoes. It was a picture I tell ya! If only I had a Himalayan salt board to serve it on…if you’ve read my previous posts, you know where I’m going with that… But it is my commitment to prepare and serve much more leafy green vegetables, and I am glad that I made and enjoyed the kale yesterday.
Kale actually has a pretty interesting history. It was a huge food source during the Middle Ages and some food historians eve trace varieties of kale all the way back to the Roman Empire. I remember my late mother-in-law telling me about the victory gardens of WW11 and how everybody planted kale because it was abundant and easy to grow, to say nothing of the nutritious value. When I was really little, I actually remember my own grandmother, who was born and raised as a child in Scotland, referring to my sister’s refusal to eat her dinner as ‘her kale being off’. Grandma had a few weird expressions anyway, I really didn’t understand what she was saying at the time, but later on she told me that because kale was so abundant in Scotland, the actual word ‘kale’ was just a reference to food and appetite. Go figure!! And in talking about kale, I would be totally remiss if I did not mention colcannon and my intention to prepare it for dinner this St. Patrick’s Day. Colcannon is a traditional Irish dish made with kale and mashed potatoes mixed together. I actually made it quite a few years ago on St. Patrick’s Day. My small children and my Italian husband actually stared at it on their plates it then glared at at me like I had seven heads or something. Well, times have changed baby, and they’re getting it again!! And I can guarantee you, with their new found food maturity, they will absolutely love it this time.
The final thing I will say about kale is just how ridiculously healthy it is for you. It is truly a super-food, chocked so very full of essential vitamins such as vitamin C, vitamin K, Carotenoids (which provide Vitamin A), magnesium, iron, calcium, etc. The list goes on and on. So good for you and so very delicious. And by the way, it’s also quite economical. If it’s not on your 2012 grocery list already, make an effort to try kale. You will be so very glad you did. And next week, I will be on to my next adventure—kale chips!!! I will let you know how they come out!!
So as we segue into 2012, I am totally committed into leaning into veganism. With two committed meat eaters in the house, I am often at a crossroads preparing meals. My biggest challenge is my youngest daughter, who is a meat eater. But she does not really realize that her meat meals are becoming less and less, and the amount of meat she is consuming has been cut down sizably. For example, the other night I wanted to prepare meatless chili, but she ragged on and on about how she wanted meat in her chili. So I caved, but I used half the meat I would have used in the past, and doubled the beans. She loved it, and was none the wiser. This is a kid who eats absolutely no junk food, does not drink cow’s milk, eats healthy salads at lunch, loves her kale, etc. so I feel that in small doses, she is leaning into a plant based diet, and I am okay with that. I am all about people making their own food choices. And if I keep introducing healthy food choices to her, even better, right??
Some of my resolutions do not concern food, but rather, behavior. After careful resolution consideration, I decided that I wanted to try and be a bit more sensitive to people, especially dopey ones. And I was doing okay for a few days, really I was, when that ship sailed big time. You see, I incurred a bona-fide idiot in the supermarket. Seriously. A real live idiot. I was looking for quinoa, and did not see it, so I politely asked this bona-fide idiot/stock person, who rolled his eyes at me, and brusquely said “Whattt?” So I repeated myself, and when I saw that he was not understanding me, I spelled q-u-i-n-o-a. He rolls his eyes at me again, and says, in a duh way, “You want kwinoah. Oh my God!” He was just a kid, so I politely informed him of the correct pronunciation, and instead of being enlightened or saying a quick thanks, he thrusts the box at me and walks away, so I said, “Why, thanks so, so, so, so much” in a semi-sarcastic, loud voice so he could hear me. Sorry, but sensitivity from me is not in the cards for a dolt like this!! But I did get my box of quinoa, and I shall be writing about that quite soon, so not all was lost!! And I will return to my sensitivity resolution, but will have to rewrite it a bit. Sensitivity should be for the well-mannered. The ill-mannered are on their own!!! And they absolutely cannot have any of my kale!!!!!
Have a great weekend everybody!! I do so love all my veganish friends!!
Laura!!!!!!!
