As featured on veganfoodshare’s Instagram.
I have no idea how I’m making it happen, but somehow, I’m actually still participating in VeganMoFo.
This has been an overwhelmingly busy week full of high emotions (the good and the bad kind — but mostly the good kind), epiphanies, and one near death experience. The fact that I’m awake right now writing this, let alone cooking and not just eating prepackaged junk is, literally, a miracle. I should be dead. Or asleep. Or just dead asleep. I feel like I’ve been participating in a version of Iron Chef where the challenge is to create something meaningful of high stressful situations and the secret ingredient/challenge is to do it all without sleeping and without falling apart and still staying positive.
And so, of course, when I saw the first VeganMoFo Iron Chef Challenge, I had to take it! There are no rewards in this challenge except the reward of having created something new and delicious and then sharing it with the rest of the world. That’s plenty rewarding if you ask me. Unfortunately for my theme this month, there are no “Autumn” flavors in this recipe, but the other half of my theme — the “New England” part — is fully satisfied. In classic New England fashion, in the midst of a cold season, we had a warm, summer day. And that to me, means burgers and beer for dinner.
The challenge was to create something using chickpeas. I’ve been wanting to make something light and flavorful and reminiscent of a chicken patty, but without the not-so-good breaded/fried/animal element typical of chicken patties. So basically, something not at all like a chicken patty. I mostly just wanted to use the flavors typically used in dishes with poultry. So, I reworked an older recipe for black bean burgers into one that fits the bill a little more, for people who like lighter flavors. New ingredients, new seasonings, and this time, you don’t need a food processor. These are so easy to make, especially after a long day or week, and they are so tasty you’ll have no excuse not to try them sometime!
Hello MoFo’ers, after a lovely day off for cooking and baking, I’ve returned with a new comforting recipe for the season! Besides my toaster (I really love toast), there is no other kitchen appliance I love more than my slow cooker. I think it’s because both of these appliances make the kitchen smell great when they’re doing their job right. Also, they make tasty things to put in my mouth. But slow cookers are particularly awesome because they’re the only necessary kitchen tool for making great food if you’re someone who is often too busy to be home or stand over a stove.
Years ago, my mom gave me her cool, ugly, orange slow cooker manufactured and purchased in the 1970s. When I was growing up, I remember it always being kept in our basement and never in our kitchen. Every time we moved, it came with us for some reason, but it wasn’t because it was being used. I didn’t know what it was until I was older and it’s not because my mom decided to bring it upstairs and make something incredible. It’s because I saw one of the potpourri slow cookers and I put two and two together (it equals four, by the way). I’m not sure if it’s something my mom had ever used, to be honest. I don’t think she grasps the concept of how awesome it is to have an entire meal cooking slowly while you do something else. I keep telling her, it’s multi-tasking at it’s finest, but I think she’s scared of cooking in a way she’s not used to.
Anyway, when I moved to NH last year, I finally made use of it because I’d be gone for long hours at a time for class or work. I wanted to come home to something hot and ready to eat. And this is one of the recipes I would often put together because it’s simple and easy, and lasts a long time if you’re only one person. Oh, and of course, it’s delicious! I know, it’s not really “chili” if there isn’t a ground up dead animal in it, but I didn’t even want to take the steps to fake it. This is just a really vegan, product free, easy to make meal. Anyone with a crockpot can make it. I know it doesn’t look like much, but I swear, if you have a slow cooker, it’ll be one of your basic go-to’s too. Enjoy!
The impending threat of losing power because of Hurricane Irene has got me wondering about what the hell I’m going to eat if the power goes out. Mind you, if the power goes for a few hours, everything in my fridge will be safe. I have plenty of dry goods and raw vegan recipes to keep me well fed for several days. But I’ve been in situations where the electricity hasn’t come back for days (ice storms, living in a rural part of NH, etc.) and on a scale of no fun to awesome…it’s cruel and unusual punishment. Yes, yes, I know I sound like a spoiled American.
Anyway, I went shopping today for raw veggies, fruit, nuts, seeds, crackers, and canned goods — all things that will keep if the power goes. It’s like vegans were made to survive the apocalypse! And hell, even if all we get is a “tropical storm” (how exotic) and the power doesn’t go, then I’ll just use these delicious goods to make myself something fancy while I enjoy staying in, hearing the rain pound on the ceiling while I sip on a glass of wine and curl up with a good book or movie and my lovable old pup.
Here’s a super simple, limited ingredient, delicious recipe that I love to make for lunch on a regular, full power day or for picnics, beach outings, and vegan barbecues. Its resourcefulness and use during power outages has made itself apparent many times! As well as how very filling it is! You can enjoy this many ways: in a wrap, on bread, inside a raw bell pepper or cabbage leaf, in salad, or just on its own in a bowl! Make sure your beans aren’t canned in animal products and be wary of those sneaky “natural flavor” claims!
Also, while I have your attention…if you’re in New England this weekend, please be safe, check on your elderly neighbors and bring your pets and any strays you find indoors!