Beans with Every Meal

For some reason when I explain to people I'm a vegan, they typically respond one of two ways: 1) "I've almost completely eliminated meat from my diet, but I could never go without cheese!" or 2) "I tried cutting out meat, but I was lacking protein and had to start consuming it again." Firstly, I don't need for people to try to justify their diets. I'm comfortable explaining mine, but I'm not judging others' diets/lifestyles while doing so. Secondly, I totally get response #1 but am baffled by response #2. I guess because I like beans SO much, I have never felt my diet to be lacking in the protein department... especially when combined with some protein-rich veggies like kale and spinach. As you view the meals I've been fixing, I ask you to pay attention to the amount of beans I eat - not because I want you to make fun of the amount of gas I might have - but to realize that I am not lacking in the protein department.

First we have Eggplant Kibbeh (pg 82), Masala Baked Tofu (146), and Shabby Sheik Hummus (138). Because I know I have some non-vegan readers and because I'm not sure that we've discussed it, let's look at what tofu really is. Tofu is made of soybeans. Yep, that's right, whenever you have heard people say, "Oooo I'm not tasting that! It's disgusting!" they are complaining over harmless beans. Poor things! Hummus, on the other hand, is outstandingly popular, and it is also made of beans - chickpeas/garbanzo beans. This further makes me feel sorry for tofu.

Next is Sanctuary Chef Salad with Sanctuary Dressing (pg 28 & 29). This picture doesn't do this salad justice. I think it's because I needed to thin the dressing a little before drizzling it on, but I preferred it thick so you'll have to live with it. This salad had EVERYTHING! It even incorporated 3 recipes I had already tried: Herb-Roasted Cauliflower, Eggplant Bacon, and Basic Baked Tofu. Plus, what a great name!

Then I thought I would attempt Sauteed Escarole (pg 107) with my tofu. Unfortunately, I couldn't find Escarole around my town, so I replaced it with Kale. It turned out fine, but I was still disappointed as I love trying new greens.

Warning: I'm about to complain about olives again. In all my braveness, I decided to make Red Wine & Kalamata Tempeh (pg 157). The marinade had processed kalamata olives in it (in case the name didn't make that obvious.) When the tempeh was ready, I sampled one and decided I would NOT be adding extra sauce to my plate. It was bursting with olive flavor, which meant the hubby LOVED it! Luckily, I had some quinoa and steamed veggies to eliminate whatever was going on in my mouth from the olives. As a side note/reminder, tempeh is also make of soybeans.

Last night I went a little crazy. First, I got the Mango BBQ Beans (pg 133) going, and they ended up being AMAZING! They had the right proportions of sweet & smoky. Steven said he wouldn't like it because the mango would make it too sweet, but I disagree. He "forgot" to have some with dinner last night, but I'm going to make him have some of the left overs today.

While that was going, I prepped the OMG Oven-Baked Onion Rings (pg. 59). This was my second try. I had an easier time getting these onions into rings, and I did make them bigger. However, I still didn't have luck getting the breading to stick to the rings. I took a look at the picture in the book, and it appeared like hers were bigger yet. If I attempt them a 3rd time, I will try even bigger rings I suppose.

Next, I made the Chipotle Lentil Burgers (pg 123). I didn't think I would be able to try this recipe because of its mandatory use of canned lentils which apparently is difficult to find. Fortunately, we stopped at Food Fight on vacation and picked some up. These were easy to put together but hard to keep together as I fried them. However, they stayed together fine on the bun, and that's what counts! My other worry with these was that they would be way too spicy. I sampled a little before putting the patties in the pan and instantly had to grab the almond milk to distinguish the fire in my mouth. They were extremely spicy alone, but the bun and condiments wiped out some of the bite. Either that or I ate it too fast to notice.

Finally, I put together the Quinoa Salad with Black Beans & Toasted Cumin Seeds (pg 31), which was simple since I already had some cooked quinoa on hand. This was nicely used to cool down my digestive tract after those chipotles!

That's all I have this time. Lots of protein, right? Those of you still concerned with the beans=gas issue will be happy to know that that's a topic Isa addresses in the book. Until then, toot away!

Hey Good Lookin'! Here's What I've been Cookin'!

Cheesy title aside, here's what's been going on in my kitchen since getting home from vacation.

This one is Ye'abesha Gomen (pg 109), Mushroom Tibs (pg 95), and Ethiopian Millet (pg 78). Would you believe this serving of collards (greens) has the same amount of calcium as a serving of cow's milk? I was really pleased that I was able to stop by the store and pick up some fresh ginger for all three dishes. It's so much better fresh! Does anyone else sort of like to eat ginger by itself? I was at a restaurant the other day and had vegan sushi, and in the middle of the platter there was fresh ginger in long strings. (Does anyone know how to get that look? It was so pretty!) I kept eating the ginger plain, so some of my family members decided to follow my lead. They made some pretty strange faces leading me to believe that I am abnormal.
This next one is Summer Lovin' Curried Corn & Veggie Chowder (pg 217). Coconut milk is my best friend. Especially with curry. I'm pleased with how the combination of those two plus corn fresh off the cob tasted together. Since I add crackers to soup, I reduced the amount of salt called for in the recipe. Thank goodness Isa gave me an excuse to have soup in the summer. (As if I needed one!)