Heirloom beans

 Stocked up on Rancho Gordo beans for the apocalypse! I had a gift card and decided to go ahead and get a bunch in case prices go up this year. Everything is so expensive now! I’m so excited to cook with these beans.

Coconut pandan cake

 This cake was delicious. I just used an existing coconut cake recipe and added pandan flavoring. 

Crockpot soup

 Crockpot white bean soup made with dry beans. It has potatoes, onions, garlic, carrots, celery and cabbage. Poultry seasoning, mushroom broth powder, salt, pepper. Cooked on high for about 4 hours. 🍲 

Healthy bowl.

 

I keep seeing a diet bowl going around of rice with ground beef or sweet potato with ground beef and avocado so I decided to veganize it. I used beyond meat and a healthy mixed rice of brown rice, white rice, black rice, purple rice and red rice. It was delicious. 

Balti curry

 I made a delicious Balti style curry today. I got this recipe a long time ago when I first went vegan from the Internet and I’m not sure who the author is or how authentic it is, but it was so good. A couple things I did differently was to prepare the sauce in the blender after sautéeing the chili, onions, garlic and ginger and cook it along with the vegetables and chickpeas in the pot. I also added Chana masala powder and fenugreek leaves at the end. 

Bread dipping oil

 Made the olive oil, balsamic, green olives, garlic, sun-dried tomato dip that I’ve been seeing all over Instagram. I added walnuts, black olives, lime infused olive oil and artichoke hearts. Delicious!

Slow weekend lunch.

 I had an amazing lunch. Greek roasted vegetables, Airfryer lemon potatoes and Turkish Kisir, which is a tangy bulgur salad. I also picked some lemons and limes from the garden. After lunch I sat outside with a book and a cup of wellness tea.