Hello there, my darlings! This will be a quick post, just to show you a couple things we’ve eaten lately and to kiss you goodbye until later next week. I’m headed down to North Carolina to see my sister and partake in some Southern-style vegan goodness! I have a mile-long list of restaurants to visit, so I’ll try to hit as many as I can and take pictures for you. Three words: All-vegan takeout!
In the meantime, I have to admit that Red and I haven’t made that many interesting meals lately. You guys really don’t need to see any more pictures of spaghetti, and the risotto was very tasty, but it was out of a package. The Baja Fresh burritos and Chinese takeout probably don’t warrant a mention, either. Still, here’s something tasty:
Here we have Classic Black Bean & Veggie Chili from Appetite for Reduction. Confession time: I don’t know that I really consider this “chili” since it’s not thick enough to scoop up with a tortilla chip. It reminded me and Red of posole without the hominy. However, we love posole, so it worked out. As you see, I canceled out almost all the low-fat benefits by piling on the avocado slices. Avocado makes everything better.
We also made AFR’s Veggie Potpie Stew. We may almost be finished with stew season, which is a delight because I am sick as hell of gray, rainy weather. I want to be warm, dammit! This stew was a nice distraction, though. It was our first time cooking with yellow split peas, and I am pleased to have added a new legume to my repertoire. Isa is not kidding when she says it thickens up—this surpasses what I’d call fork stew and is basically yummy vegetables in yummy gravy. Liz at Cooking the Vegan Books recommends adding a splash of Worcestershire sauce, and I think that is a brilliant idea. Another reason she is cooler than I am is that she got her act together to make biscuits to go with it. I just had toast.
As you see, it also makes a great wrap! Versatile stew for the win! I think I am going to start wrapping everything now. Wraps are so much fun.
This is Southwest Roasted Asparagus and Corn from 30-Minute Vegan. This was so easy and tasty! Chop, toss, oven. Red bravely diced the jalapeño without wearing gloves, which is more than I can do. We scooped it up with tortilla chips for the perfect quick, light dinner.
That’s it for today! Keep an eye out for my North Carolina roundup in the next week or so. See you soon!