VeganMoFo: Vegan Black Bean Tostadas with Corn Relish

It's safe to say that I'm more than a little irked about last night's election results. And while I really don't wanna turn into a self-loathing Democrat, it's pretty tough when my beloved blue state has turned red on most electoral maps.

However, I refuse to wallow in negativity - I did that all night.

Edamame + Black Bean Summer Salad

As much as I hate to do it, I'm planning to start posting shorter blog entries during the next couple of months. Tomorrow is the official start of my Bar Exam prep classes, which means that things are about to get a little crazy around here.

Maple Corn Fritters

It's true - I've decided to try and get a little bit more organized for the new year. However, this "organization" - which despite taking place at the beginning of the year, and despite being something of a promise to myself - is NOT a resolution.

(You see, JD and resolutions don't get along all that well...)

So, whatever it's called, my goal includes:

1. Cleaning up the study
• (AKA: small room that CH and I delusionally call "The Study" to make our apartment sound bigger)
2. Recycling my growing collection of magazines/newspapers
• Of course, this includes saving/filing the good articles/recipes, too
  
3. Organizing my blog postings
• So far, this means instituting a weekly Saturday post for recipes that I've tried from other people's blogs
4. Instituting my own "Pantry Challenge"
• In other words: grocery shopping less/not at all for a period of time, yet to be determined

There you have it.

Gardner's Pie

I have a confession to make: Although I've been bookmarking and printing scrumptious looking recipes from my fellow bloggers for what seems like ages now, I haven't made nearly as many as I'd like.

Honestly, I think it has something to do with my ever-expanding cookbook collection, which is literally growing by the day. Part of me feels kind of guilty for spending so much of my non-disposable, non-existent income on the books, which I think I'm trying to alleviate by actually utilizing them.

Um, there's nothing wrong with that, right?

Well, nothing except for the fact that I've also stockpiled a ridiculous number of recipes from all of you bloggers as well. So, instead of contributing to the destruction of yet another paper tree, I decided to prepare a recipe from the oodles that I've already collected.

Accordingly, I want to say "thanks" to dr. stonie for her terrific Gardner's Pie recipe! My only changes were to add an extra clove of garlic, plus some spinach and edamame, as I was short on green beans. And although my picture might not be as pretty or delicate-looking as hers is, my "pie" sure tasted great!

Couscous + Black Bean Salad

Sometimes food turns out so darn pretty that you almost don't want to eat it. (Huge emphasis on the word "almost" there.) Clearly, this couscous and beans dish presented one of those difficult situations. Luckily though, hunger typically trumps my love of aesthetics, and this salad presented no exception.

Thus, I'm happy to report that I enjoyed this dish down to the very last bite. It has a somewhat subtle taste: no over-powering flavors; no ingredients screaming "notice me!" Truthfully, it's one of those meals that doesn't instantly strike you as fantastic. However, the more of it you eat, the more amazing it tastes.

Trust me on this...

Recipe: Couscous + Black Bean Salad
(inspired by allrecipes.com)

1 cup whole wheat couscous*
1 1/4 cups vegetable broth*
2 (150z) cans black beans, thoroughly rinsed & drained
1 cup frozen corn
3/4 red bell pepper, seeded & chopped
5 green onions, chopped
1/4 cup fresh cilantro, roughly chopped
3 Tbsp. extra virgin olive oil
2 Tbsp. fresh lime juice
1 tsp. red wine vinegar
1/2 tsp. ground cumin
1 pinch salt
10 grinds freshly ground black pepper

1.) Cook couscous according to directions, replacing water with vegetable broth.
2.) In a small bowl, whisk together the olive oil, lime juice, vinegar, cumin, salt, & pepper. Set the dressing aside.
3.) After the couscous has finished cooking, fluff it gently with a fork, & transfer it into a large bowl. Stir the beans, corn, red pepper, & green onion into the couscous.
4.) Pour the dressing over the couscous mixture, stirring to coat.
5.) Stir in the fresh cilantro, taste for salt/pepper, & add if necessary.
6.) Serve immediately, or refrigerate & serve later. (This salad is best at room temperature.)

*Variation: You can also use a box of Near East's Near East's "Roasted Garlic & Olive Oil" wheat couscous (instead of using plain, wheat couscous) when making this dish. If you do so, omit the vegetable broth and use water instead.

couscous and black bean salad

Lentil + Veggie Bowl

This is a meal that I like to throw together when I'm completely ravenous and don't feel like doing a lot of work. It's quick, healthy, and filling - which is definitely a convenient combination.


The base for this dish is 1/2 bag of Trader Joe's "Potato Medley," which contains frozen potatoes, carrots, tomatoes, onions, broccoli, snow peas, and red peppers. I cook it per the directions on the bag (sautéed in a pan with some olive oil for about 10 mins), and add some frozen corn and steamed brown lentils while the whole meal cooks. I also throw in some garlic, cumin, and a splash of vegetable broth for extra flavor.

The Lentil + Veggie Bowl is best served over brown rice, but is equally as good on its own, or as a side dish.

Scrumptious Vegetarian Chili

I'm completely aware that there're some people who don't appreciate a big bowl of chili during the summer. "It's really a cold weather food," they argue, "why would you want something hot when it's already so damn hot outside?" These are typically the same people who refuse to eat cold pizza for breakfast and eschew having pancakes for dinner.

In fact, a family member of mine used to scowl at anyone who dared to drink a glass of orange juice after 10am. She thought it was a Cardinal Sin to consume "breakfast items" at an "inappropriate time" of day.

Seriously.