Found this on Yahoo.
Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.
Spinach Linguini with Pesto and Avocado
This weekend hoofin’ it around the Capitol Square farmers market, I found a booth selling fresh handmade organic pasta. They only had two types that were vegan, so I bought a 9 oz package of their spinach linguini to use for dinner tonight. Of course, I hadn’t figured out what I was going to do with it yet.
Pesto with Spaghetti Squash
Start out with making some vegan Pesto like I used in my Spinach Linguini with Pesto and Avocado. Set this to the side and steam up your spaghetti squash. One the size of a standard American football should take an hour at 350 degrees. Don’t forget to poke holes with a knife to let the steam out.
Kohlrabi & Beet Coleslaw
So this past week in the CSA we received a head of cabbage, my first kohlrabi ever and some beets. I don’t remember the last time I ate a beet. I have never been a big cabbage fan. But seeing these three things in the box, all I could think about was…coleslaw! The recipe was “baked” in my head before I knew it, I just needed to find a good slaw sauce that was vegan because most are made with mayo or at least egg.
Jambalaya with Tofurkey Sausage
So this week, I had a craving for some good jambalaya, but I couldn’t find any recipe. I checked out a couple of non-vegan versions to see what kind of ingredients would be used. After reviewing a few things out there, I concocted this, which knocked my socks off. So I am here to share it with you, with two ways to cook it – On the spot, and in the crock pot.
Homemade Maple and Brown Sugar Granola
One of the best things I did when I became a vegetarian is transition my family off of cookies and sweet, sugary cereals and onto to granola as our treat. We bought granola bars, granola cereal and I think I even tried a granola bread or two. Life was dandy.
Blazin’ Three Bean Chili
This one comes with a warning. If you make this recipe as specified below, you better like hot foods. This what I call a triple burner, once on the way in, once while digesting and once on the way out. Now, not everyone feels hot foods the same way, but if anything I make is a triple burner, this is it. Feel free to modify your recipe to eliminate some of the peppers and spices until you get it to the heat you like. When I use hot peppers, I never take the seeds out. This is where all your flavor really comes from. If you find the peppers to be too hot, reduce the amount used instead of removing the seeds.
Black Bean Burgers with Roasted Pepper and Garlic
Having to fed two omnivore children, especially when one leans to be more of a carivore, is always a challenge in a vegan house. One of the tricks I have found is to work with omnivorous meals and make them vegan. We have had the commercial burger patties in the past, but not all of those are actually vegan. I conceived this recipe as a variant of one my brother and sister-in-law make for their family. The flavor is off the charts, and when there are left overs, you can turn them into burritos instead of burgers.
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Verizon iPhone 5 LTE issues
I am now on my second iPhone 5 and sim card from Verizon. I have been having issues with the time settings on my phone rolling back between 20 minutes and an hour (mostly 30 minutes). This prevented me from using some apps.
Remembering Those That Came Before Us
Yesterday one of my closest friends lost someone in her family that was a second mother to her. It was also the 12th anniversary of my father’s mother passing.
For me, this isn’t a sad day. I’ve dealt with it and have been able to move on. But I wanted to share how I coped with my friend as it is very fresh in her mind.