Friday, August 6, 2010

Summer meals of the unemployed

It's summer. I'm unemployed. You think it'd give me all the time in the world to conjure up all sorts of awesome blog posts-- and it does, but I'd rather be doing other stuff. I've still been eating well and everything. Here, I'll prove it:

Of course on one of the muggiest days of the year we decide to slow-cook chili. The smell wafting through the house all day was almost unbearable. We tasted it probably 10 times. In lieu of ultra-easy canned beans, us unemployed folks used chickpeas and black beans that we actually bothered to cook up from dry, plus a can of mixed beans. This is the first chili I've made at home in many years because I was so sensitive to spiciness and tomatoes pre-bowel surgery. It's so nice to sit down to a meal of salad, chili and corn bread like a regular person might. I feel so goddamned grateful.

Red lentil soup heavy on the vegetables: potatoes, zucchini, beets, green beans.

Bruce likes meals with three parts and we usually only have one part, so sometimes I try to make him proud by cooking three small parts. This time he cut the potatoes and I came up with some sort of cumin-seed and lemon-type thing for a side to the most ridiculous vegetarian chicken fingers you'll ever eat. They're pretty stupid.

The day after Bruce's birthday, we ate cake for breakfast after eating it pretty late the night before. Although he didn't really feel off, I sure did, so I made a "second breakfast" of miso soup heavy on turmeric. I bought a pound of organic turmeric recently, so I've been putting it in everything.

Shepherd's Pie is pretty good. This one was made with veggie ground round. The cheese sauce on the broccoli was an old recipe I'd copied down years ago called "Easy Cheesy" Sauce or something like that. Guaranteed to have the ingredients in your house if you stock nutritional yeast.

Ok, so we've been eating a lot of potatoes lately. How can you resist new potatoes?! This warm potato salad was made with my mom's veganized version of her homemade mayonnaise and peas from my Aunt Gloria's garden. I had some local tofu around, and made a quick marinade of hot-as Hades Korean red pepper flakes, Bragg's liquid aminos and grated garlic and ginger. Kablammo!

That is all. Hope you're eating well too.

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