I think they must have aggravated my allergies though, because I woke up this morning with my right eye all puffed up. Being a vegan, you'd think I would have had a cucumber lying around that I could have cut a slice off of to take care of it, but, no such luck. I've got some zucchini, but not sure that would work. Anywho, been cooking a lot again (something of a necessity for a vegan). Packing healthy vegan lunches for Blake while he's working at another store this week. Made a really good chickpea salad stuffed pita the other day. I'm planning on making it again soon, so I'll post the recipe with some pics at that time. I made some crockpot pinto beans for dinner Wednesday. It was a recipe I stole from my sister-in-law's blog (http://www.jotted-journal.blogspot.com/). I think it would have been really good, but I substituted rosemary for the thyme the original recipe called for. It did not go well. Planning on trying it again as well, sans rosemary. Made some couscous taboulleh for myself yesterday.
Simply prepare 2 servings of couscous according to the package directions, add 1/2 a cup of quartered cherry tomatoes, 2 sliced green onions, 1 clove minced garlic, the juice of half a lemon, 2 tbsp. extra virgin olive oil, and salt and pepper to taste. I also added some fresh basil and flat-leaf parsley. Let it sit in the fridge for a couple hours and enjoy it on it's own or stuffed into a pita pocket (like I did). You can also add some diced cucumber or sliced black olives if ya like.
Tonight I made a dish I've been wanting to try for a week or so now. Peperonata di patate, or pepper and potato stew. I got the recipe from my latest cooking show obsession, "Extra Virgin." It turned out great, and definitely earned a spot in my vegan favorites hall of fame. If you want to try it, gather together the following:
2 tbsp. extra virgin olive oil
1 onion, diced
5 cloves garlic, sliced
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 lb. red potatoes
1 (14 oz.) can diced tomatoes
1/2 cup water or vegetable broth
Salt and pepper to taste
Heat olive oil over medium heat in a large pot. Add the onions and cook till softened. Add the garlic and cook for a minute or two. While the onions and garlic are cooking, de-seed peppers and cut into large chunks (about 1-inch pieces). Add to the pot.
Cover partially and cook for about 10 minutes. Cut your potatoes into chunks about the size of your peppers, and process the tomatoes (with juice) in blender or food processor till smooth.
Add potatoes and tomatoes to the pot. Add 1/2 cup water. Lower heat to medium-low and cook, partially covered for about an hour. Add salt and pepper to taste.
We ate it with some crusty bread to sop up the juices. Yummy!
Also made myself some fruit salad tonight to eat for breakfast tomorrow. Look at the size of these damn strawberries!
I don't have the tiniest of hands, but damn! Just about fills up my whole palm!
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