Sorry I’ve missed a few days. Of course there was cooking/baking going on in the house, but I was too lazy to post.
Yesterday I made my favorite, easy vegan chili (I can’t remember where the original recipe is from, but it is tweaked a bit). It’s really flexible, so substitute whatever you have around to make it your own. Recipe below the picture.
Vegan Lentil & Black Bean Chili
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, minced
2/3 cup lentils
1 15 ounce can black beans, drained & rinsed
2 cups water
1 veggie bouillon cube
1 15 ounce can tomato sauce
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons cumin
handful of frozen corn
In a large saucepan over medium-low heat, saute the garlic and onion in olive oil until translucent & tender. Add everything else, except for the corn. Bring to a boil, then lower heat and simmer, stirring occasionally for about 40-50 minutes, or until the lentils are softened. Add a little more water if necessary. Stir in corn and salt & pepper to taste. Yummy with cilantro as garnish. And sour cream substitute, if desired.
My sister had a sweet tooth, and made her usual shortbread recipe, with the addition of ground Earl Grey tea and bergamot oil. They are so subtle and hoity-toity.
Lastly, a huge heap of berries that we picked at Oxbow Regional Park today. We were a little grazed from all the thorny action, but it was worth it. Pies and experimental blackberry vodka are currently in the works.
P.S. If you ever want to eat berries that you pick yourself, don’t too closely at all the creepy-crawlies that make their homes on the juicy orbs. It’s just too much.