Monday, July 15, 2013


Getting back in the blogging game. Follow my blog with Bloglovin!

(P.S. I really do not know why the url on Bloglovin is I'm blogging from the U.S. of A.)

Sunday, July 14, 2013


Vegan chili

Today, July 14th, is a sad one. Even on this sweltering hot day, I felt very, very cold as I read about the verdict of Trayvon Martin's trial, the unexpected death of Cory Monteith, and the situation over in Texas. I generally shy away from heavy topics like death but I feel that my Sunday thoughts are worth writing about.

I ask for your prayers to the families of young Martin and of talented and sweet Monteith. Even though I didn't even personally know them, I know that losing someone you love sucks the life right out of you. For a few days, even week, denial overtakes you. "I'll see him later. After break is over. Later, later." Memories are all that play in your mind. Regrets. Things you wished you have said or done. You can't focus on anything. I can tell you, from experience, that is a terrible, terrible feeling. And all we can do is send good vibes. So, send them, please.

Like Molly Wizenberg once said, "There's no smooth transition to be made from talking about death to discussing Thai food. Let's wing it."

There's no smooth transition to be made from talking about to death to discussing chili. Let's wing it.

Vegan chili

After I sat at my computer, reminiscing about my own experiences facing deaths of loved ones, I got up. I needed warmth.

So, I made a vegan chili. The spice dances on the tip of your tongue after you swallow the beans and corn and tomatoes. The flavors awaken your palate. It's a lovely mess of flavors. I like it a lot.

Friday, July 12, 2013

Not vegan chickpeas

Hello, hello, hello.

Quick little story. So, lately, I've been trying to eat cleaner. More vegetables, a bit more whole grains, less meat and processed foods. But really, I've been eating (vegan!) salads of chopped romaine lettuce, roasted grape tomatoes, those buttery black olives, sweet corn kernels, with a bit of creamy cashew macaroni (vegan!). Oh, and soba noodle salads (vegan!). So. Good. I'm not missing red meat one bit.

So, after listening to Molly and Matthew's podcast about hot dogs. Molly talked about eating baked beans with hot dogs when she was younger. Baked. Beans. Sweet, smoky, a bit tangy. I had to have them. An hour or so later, I made some baked smoky beans chickpeas. I topped that romaine salad with cold cashew mac and topped that with warm chickpeas. Per-fection. Sometimes, when I'm really hungry, the weirdest combination of food is the most satisfying.)

While eating my lunch, I was texting my friend, telling her about my vegan meal and that I shouldn't make eclairs because I just want one, solid, vegan day. Feeling confident and finally accomplished, I logged on to Blogger to type up the recipe. "1/4 c. chi-ck-en stock. Chicken." Yeah, chicken.

Fine, these chickpeas aren't vegan, or vegetarian (like Luisa intended them to be). But they are quick. They are incredibly tasty. And soooo worth not being vegan for. (But next time, I'm using veggie stock.)

Please excuse the lack of pictures. My mom has been borrowing my DSLR and I haven't been charging the battery. Also, these chickpeas aren't particularly photogenic.

Off to make eclairs!

Smoky Chickpeas 
Adapted from The Wednesday Chef, who adapted it from Melissa Clark.
Serves two, as a side.
1 15 oz. canned chickpeas
1/4 c. chicken stock (or vegetable stock, or water)
1/8 c. molasses
1/8 c. ketchup
1 1/4 t. mustard
1/4 t. Tabasco
1 t. Worcestershire sauce
two big pinches of black pepper

Whisk together stock, molasses, ketchup, mustard, Tabasco, Worcestershire, and black pepper in a saucepan. Drain your chickpeas and rinse them. Dump them into the sauce mixture. Cook the chickpeas and sauce over high heat or until it comes to boil. Then, turn it down to medium heat and let it simmer for ten to fifteen minutes with the cover on until most of the liquid is gone. Serve warm.