I’m a little sad that our three day weekend is coming to an end, but feeling refreshed for the work week ahead – I hope. It’s been a productive, relaxing, and fun weekend that’s just easier to break down in a list. :-)
1. With all the controversy surrounding GMO foods, especially corn and soy, I’ve decided to try growing my own organic soy and corn this year and added 12 organic edamame plants to our garden.
And 6 organic corn plants.
This is new grounds for me and I’m excited to see how well they do!
2. I tried the Perky Pinto Bean recipe from The New Fast Food pressure cooker recipe book and it wasn’t a total success. The recipe did not call to soak the dried pinto beans first, but I think they should have been because the beans were still a bit crunchy after the cook time. I cooked them for another 3 minutes in the pressure cooker which helped, but the texture was still a little firm.
Still the beans were tasty with the onions and paprika served with a little hummus and veggies, but I will try soaking the pintos next time.
3. Hubby impressed me for dinner last night by finding and trying this vegan recipe for grilled portobello mushrooms.
For a simple ingredient list, it was packed with flavor and the texture was very meaty.
So sexy when a man gets creative with vegan recipes. :-)
4. I had a wonderful girls day out with my mom and sisters today starting with brunch at The Plum Vegan Cafe, an amazing vegan buffet brunch with tofu scramble, potatoes, tempeh bacon, and other vegan breakfast foods. I started with a wonderful chai tea.
And loaded my first plate with a leafy green salad topped with a chilled black bean and pineapple salad, potatoes, chopped fruit, and fabulous vegan french toast.
And loaded the second plate with vegan biscuits and gravy and this tasty orange, pineapple, cucumber, and mint salad that I must recreate, it’s a perfect summer blend of flavors.
5. Tonight I got creative with Westsoy Seitan to create a simple stir fry.
I stir fried the chopped seitan with chopped apple, red pepper, and bok choy in a little toasted sesame oil. Then seasoned it with rice vinegar and miso paste mixture, garlic powder, and red pepper flakes.
A simple and delicious dinner was ready in minutes!