Eaten Up

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Vegetarian Chili

Chili and sesame seed bagel.

It always takes a while but makes a lot from whatever we’ve got. Take a dozen mushroom, a bay leaf, 3/4 onion, 1/2 red pepper, clove of garlic, 3 tbs butter and let simmer until soft.
As Cynthia said some follow a recipe to the letter of the law. “They don’t want […]

Tofu Mousse

Quick and cool mousse topped with mint leaves and blueberries.

Papaya, peach, blueberries and honey are in the food processer. Frozen sweetened rhubarb, the pear and the tofu are still to be added.

Tofu Burger

On the tufu-nut burger is a white wine mustard and a Hawberry Farms Rhubarb Ginger Chutney with mozzarella and tomato. (It pays to check signs. I saw Canadian grown, pictured greenhouses near here and got to the cash register to find it was from BC, how many hundreds of petroleum units away and cost, gulp, […]

Enough Snacky Things Make a Meal

A dip made from grating together polenta and mozzarella in a pan. Topping that with mashed black bean (3/4 of a can with cumin added to taste), salsa, more grated cheese and cilantro. Bake at 350 degrees until heated through. Serve with corn chips, (no fat) sour cream and more salsa.

Finish off with ants on […]

Mixed Beans to Sandwich

After soaking overnight, the colorful Chinese beans with onions were cooked with a little dehydrated veggie flakes. The first taste was a delight of each distinct bean and lentil.
Then with all the leftovers I decided to make something like humus, pureeing these. The color muddied to grey in the mixing. There’s a lesson in […]

Chinese Bean Mix

In Bulk Barn there was a mix of lentils and beans of all types. Instead of the usual stew or bean salad, soup or casserole, I found they were good straight.
On the side, wasabi and vegetarian “sushi” made of avocado and other veggies.

3 Bean Salad and Crust of Bread

A bit of oil, lemon, onion, celery and some mixed beans and a crust of bread.