Joys In My Life

This salad is a modified version of what is in one of my favorite cookbooks - "Clean Start" .  They lightly cook some of these veggies in the salad and serve it warm, but I really liked it like this raw and I had daikon radishes available and not regular radishes. Dressing 1 Tablespoon olive oil 1 Tablespoon rice wine vinegar 2 Tablespoons orange juice 1 Tablespoon lime juice 1 Tablespoon fresh chopped dill 1/16 teaspoon Xanthan gum Salad 2 cups pea shoots - chop in a few big pieces to make it easier to eat 1/2 red onion, diced 1/2 cup diced daikon radish 1 carrot, diced 1/2 cup sliced snow peas 2 avocados, diced 1 cup cooked chick peas Mix the dressing first and let it sit while you assemble the rest of the salad.  Mix all the salad ingredients together and put in large salad bowls to serve.  I put the dressing on the salad in the serving bowls and any leftover salad can be stored in the fridge with the dressing on the side. For non-vegetaria...

Day 10 – Share your favorite recipe (or two) (see! You CAN be a food blogger!) I've posted this recipe before, but this time it's with pictures!  And this is my current favorite recipe that I make (not DH). 1 1/2 cup quinoa uncooked 12 dried figs, coarsely chopped 1/2 cup coarsely chopped walnuts 2 carrots, diced 2 celery stalks, diced 1 red bell pepper, diced 1 cup chick peas 4 Tbsp chopped fresh Italian parsley juice from 1 fresh orange 3 Tbs olive oil few dashes of rice wine vinegar salt and pepper to taste Cook the quinoa as directed. While the quinoa is cooking, chop the figs, walnuts, carrots and celery and put in a bowl. Add the chick peas. In a separate bowl, mix the orange juice, olive oil, vinegar, salt and pepper as your dressing. When the quinoa is cooked, mix the quinoa with the fig, walnut, veggie mixture and dressing. Serve warm or cold. This does taste great the next day, so you can make this ahead of time if you wish.

I'm still enjoying the vegan chili I made the other day for my lunches. Even Phoebe liked it, but I think it helped that I served hers with grated cheddar cheese and olives on it. Don't ask me about sizes of the cans - I don't know how many ounces they are, but the beans are the normal size cans, not the oversize ones and the crushed tomatoes is the normal large size can. 1 block tempeh, chopped to resemble the size of ground beef 1 large onion, chopped finely 2 Tbs olive oil salt 3 cloves garlic, chopped finely 1 sweet red pepper, chopped medium 1 can kidney beans 1 can black beans 1 can crushed tomatoes 2 bay leaves 1 Tb oregano 1-2 Tbsp cumin 1 Tbsp chili powder few shakes of cayenne pepper 1 tsp sage 1 tsp paprika Heat the olive oil in a medium stockpot. Saute the onion, garlic, tempeh, and red peppers in the oil until the onion is translucent. Add the beans, crushed tomatoes, bay leaves and spices. Simmer for 30-40 minutes to let the flavors meld. You can serve thi...