in Michigan.  Spring is teasing us very, very slowly.  Last Saturday it was nonstop sun and in the fifties; Monday night it dipped into the thirties with snow flurries yesterday.  So I felt like soup.  Something to warm me up completely, right to my bones.  Soup does that (so does herbal tea).

This is  the Tomato Chickpea Soup with Tiny Pasta and ( Read more... )

It’s still cold here in Michigan, even though the calendar says it’s spring!  I feel like I need a little bit of extra love today (read, comfort food) so I made a soup.  This is a Chipotle Corn Black Bean Soup from Vive Le Vegan:

1 1/2-2 tbsp olive oil
1-1 1/2 C onion, chopped
3 medium to large garlic cloves, chopped
1/2 tsp sea salt
( Read more... )

Let’s catch up this blog since I didn’t have a chance during my busy weekend.

Last Friday evening, we ate at Steve’s Backroom in St. Clair Shores.  I usually get Steve’s Salad (which I incorrectly thought was called the Five Bean Salad) but decided to try something different.  I ordered the Falafel salad (after asking if it was made with eggs-it ( Read more... )

Today we had minestrone soup (that we froze from that huge monastery soup batch) & I reheated the herbed oven fries from the other night.  But I cut mine up & made a sort of warmed potato salad with mixed baby greens & herbs, sliced onions, & avocado with lemon juice, sea salt & pepper.  Delish!

Yesterday I met a friend for lunch with takeout from ( Read more... )

Yesterday I worked so J. made another great soup.  Adapted from Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette (wow, and I thought my name was long!), the recipes in this book make a huge amount because, obviously, they are made to feed a monastery!  So we froze half of it leaving the rest to enjoy during the week.

( Read more... )

J. actually made up this recipe for dinner the other night:

In a stock pot, sauté 1 medium onion (diced) & 2 carrots (chopped) in 1 tbsp olive oil, until onions are translucent.  Then add 1 C vegetable juice, 1/4 tsp curry, 1/4 tsp turmeric, pepper to taste, 2 C water, 1/2 of a 14-oz can of diced tomatoes (with juice), 1 C peas and/or corn & bring ( Read more... )

Today we are having another little snowstorm here in Motown.  After my flute lesson and flute choir rehearsal this morning (before the snow started), I came home to homemade soup for lunch, courtesy of J.

Potato Vegetable Soup

1 medium onion (diced)
4-5 medium potatoes (he used red, diced into big chunks)
2 carrots (chopped)
2 cloves ( Read more... )

I actually get this question a lot.  Many people assume that because I am vegan that I did it to lose weight.  Again, this was not my goal and, to be honest, I don’t know if I’ve lost weight because I don’t own a scale & I have always hated knowing how much I weigh.  Who cares?  A few people have told me that I have lost weight but I’ve always gone ( Read more... )

Hooray!  It's February and that means spring is coming closer every day!  Today it was sunny and almost 40 degrees; definitely something to be happy about.

Today was pancake day so J. made some Banana Bliss pancakes from the Vive Le Vegan cookbook by Dreena Burton.  But instead of using chopped bananas, he put them in the blender along with the ( Read more... )

Before I begin this entry, I have to comment on the fact that my first post for this blog was tagged by Live Journal as being inappropriate for those readers under fourteen.  I didn’t swear but all I can find is that I mentioned the word “elimination.”  I didn’t use the “c” word or the “p” word.  Can you readers find any reason that this entry ( Read more... )