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It's all true after cooking 6 days in a row, making vegan/vegetarian meals to complete my 3 grains and 5 fruits and vegetables and home cooked and creative time.....oh, and eating with dignity at work, I am wiped out.
I decided to take a break and continue to work on my blog in a place that didn't have a kitchen. I had finally completed all of my personal goals EXCEPT the above mentioned and felt I needed a break. Barrista's, ah yes, a way to engage in a light world occupied by someone who is willing to make a coffee for you and wants it to be exactly what you want......for a fee. Well, it is like all of life isn't it? The best part was the willingness to serve me my coffee in a Santa cup. I totally love it.
Today I have a day off from work and am able to S L O W L Y tackle the Easy Chickpea & Vegetable curry. Of course with all of this time off I found a few more recipes and will take time to add them to this blog so I can try them out. Not all of these will make it into the blog, but they all intrigue me. Most interesting are the Vegan recipes:
1. Chicken & Black Bean Tacos by Jocelyn Lura, from Fargo from the Cass County publication
2. Greek-Style Yogurt and another Cucumber-Dill (Tzatziki) recipe
3. Chicken-Meatball Yakitori
4. Miso-and-Nut Dip
5. Japanese-Style Folded Omelet
6. Dashi with Crab and Tofu
7. Shumai with Crab and Pork
8. How to Germinate Sprouts
9. Broccoli Frittata
10. Red Cabbage Salad with Fennel, Orange and Pepitias
11. Roasted Cauliflower with Tumeric and Cumin
12. Coconut Jasmine Rice
13. Potato-and-Wild-Salmon Cakes with Ginger and Scallions
14. Gluten Free Rice Krispies
15. VEGAN Red Quinoa and Lentil Pilaf
16. VEGAN Enchiladas
17. Flax-Coconut Pancakes
18. Sweet Cauliflower-and-Carrot Pickles
19. Curried Carrot Soup with Tarragon Oil
20. Roast Beef with Oven-Roasted Tomato Salsa
21. Roasted Beets with Pistachios, Herbs and Orange
22. Blistered Snap Peas with Mint
23. Prune Upside Down Cakes
24. Dill Sauces
25. VEGAN Chocolate Cupcakes with Chocolate Frosting
26. Spiced Chickpea Nuts
27. Kale Chips with Almond Butter and Miso
28. Egg Sandwich with Mustard Greens and Avocado
29. Green Curry of Rabbit, Butternut Squash and Dill
30. Whole-Wheat Fettuccine with Arugula Pesto
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