28 March 2020

Maggie's Self-Quarantine Lentil Soup

The world is a little anxiety-provoking at the moment, hmmm? A global pandemic, a weak and uncoordinated response from the US government, and unheard of rates of unemployment; any one of these would be enough to produce anxiety, so all three is a doozy.

Shana and I have both been self-quaratined since March 13. She has been sick enough that much of the time, us being at home didn't matter. She was sleeping 17 hours a day and even when awake she found the walls and ceiling entertainment enough. She's on the mend, but just at the time that we're running out of fresh veggies.

Given our general lack of fresh veggies and the need for comfort, dinner last night called for soup. On one hand, it's odd to be a creative cook during a pandemic. On the other hand, necessity is the mother of invention. The soup below is simple, using only ingredients that stay good for long periods. It's also healthy, with veggies and protein. If you have a frozen chunk of bread to thaw & warm, it's a great meal for trying times. Take care of yourselves. <3

16 November 2019

Protein Breakfast Cookies

Shana and a group of friends have started a once-a-month brunch. When she told me about the first one, I'd already planned another morning event, meaning I didn't attend. Coming home afterward, she proudly announced that we were hosting the second month. Fast forward and we are into month three.

Here's the problem: I'm running out of brunch recipes.

Let me clarify. I'm running out of brunch recipes that travel well and will be more or less a meal for me and Shana, as no one else in this group is vegan. I've got a few more ideas in mind, but I'll take any ideas you've got!

For tomorrow's brunch, I'm bringing these high-protein breakfast cookies. These were a recipe my sister-in-law was making when she was following a paleo diet. Shana tried them and loved them, so got the recipe for me. With a minor edit they became vegan and are absolutely delicious. There was a while when I was making a double-batch on the weekend so we could both grab a couple for breakfast during week. I just might have to start doing that again...

05 October 2019

Maggie's Rice Skillet Dinner

If you're friends with me and Shana on Facebook, you've likely seen her tag me under a recipe or share something to my wall with "veganize this?" or "make this for me?" and nothing else. As it turns out, she does that outside of social media, too. Years and years ago, Shana used to have a subscription to a magazine that no longer exists, but it often included recipes that were easy and quick to prepare and targeted at families with children. Recipes would get torn out of the magazine and excitedly waved in my line of sight. Sometimes they were made right away, but often they went into the giant stack of recipes I want to try.

When looking for a new dish to make a while ago, I stumbled upon one of those torn magazine-page recipes. It looked good, especially with the tweaks I was envisioning to make it both vegan and a one-dish dinner. With approval from Shana to try something new, the rice skillet dinner was a go and resounding success! Nothing fancy, just warm comforting goodness for when you're short on time but still want a delicious meal.

Oh, and make sure to use your largest skillet! A 12" is a necessity (or cut the recipe in half)!

05 August 2019

Maggie's Asian Salad with Sesame Dressing

Last summer I kept looking for new ways to eat food that also involved the least amount of heating in my kitchen I could handle. For me, the obvious solution was meal-sized salads, but I had to do a bit of Shana convincing... When I got a begrudging approval for a salad as dinner, I knew it had to be a good one. Luckily, I found a winner with this salad, filled with beautiful colors, lots of texture, and Asian-inspired flavors.

The recent hot streak we experienced this summer was the perfect impetus to see if this salad was still a dinner time success. It still was! Mix and match ingredients to your own tastes, buy a pre-made salad dressing if you find one you like, or do whatever - this salad will still be delicious.

10 June 2019

Amanda's Taco Soup

When we first moved to Richmond, we kept ending up at different grocery stores in town at the same time as another couple close to our age. In addition to them grocery shopping at the same stores and at the same time as us, we noticed that they never had meat, cheese, or eggs in their cart. At some point, we finally decided to introduce ourselves to them. In doing so, we found out that they are vegan, grew up around here, and are just plain awesome.

Since then, we've had great times with our "grocery store friends" (which is the name of our group text message). We have sporadic dinners, they come to vegan potluck, and Brent & Shana did carpentry school together.

When we eat together, we often ask Amanda to cook taco soup. It's seriously so good, on its own and with add-ins like faux cheese and avocado. I'd tried to replicate it, but mine was never as good. I finally asked for the recipe so that I can make it more often than our busy schedules align (plus, it feels rude to have her always making the four of us dinner!). With the string of cool summer weather we've been having in Indiana, this was a perfect meal for us to eat this week. It tastes like summer, doesn't heat up the kitchen (it's a crock pot recipe), and still warms your insides.