Carmelized Onion Hummus

I went on an adventure today and got myself a Ukelele!

I've decided, as a side project, to teach myself to play the ukelele, as I have always wanted to learn a stringed instrument, but the guitar makes my hands feel like they've been stabbed by a million tiny needles after about 2 minutes of playing it... my hands are tiny!

However, The Ukelele, after probably 2 hours of combined playing this evening is going quite well! I can already play 4 1/2 chords, C, D, F, A, and sort of G (my fingering chart says I'm playing it right, but it sure sounds mighty wonky!) I declare that a win for the day!

In other news, we adventured to the market, and picked up a delightful slew of fresh vegetables. (Including my personal fave- Blue Potatoes! They seem mighty purple to me though, lol)

But, instead of tantalizing you with what I'm making with them (which is as of now nothing) I instead made some delicious Carmelized Onion hummus!

Carmelized Onion Hummus
Ingredients
1 can Chickpeas, water drained into a bowl and set aside
1 tbsp tahini (or any nut butter will work!)
2 cloves garlic, minced
3-4 medium onion, sliced into rings and then cut in half
2 tbsp olive oil (for frying onions)
2 tbsp olive oil (for hummus)
Salt and Pepper (to taste)

Directions
The first thing we need to do is carmelize the onions. After slicing the onions, sort of massage them in a bowl to separate all of the chunks from one another.
Heat a frying pan on low with 2 tbsp of olive oil, and add in the onions. You need to keep it on low and stir occasionally.
Here's what it looks like about five minutes in:

And here's what they look like after about 45 minutes on low:

After they're nice and carmelized, turn off the heat, and take about 1 tbsp out to use as a garnish (if you want to!)
So take your blender, and dump the chickpeas, garlic, onions, and tahini in. Add in a few tbsp of the reserved chickpea water, and turn the blender on.
Blend as much as it will, and add a bit more water. Keep doing this until smooth.
Spice with salt and pepper, and give it a last whirl. (If you have a cruddy blender like I do, your hummus will be thinner than if  you have like a vitamix you can get some nice thick hummus)
Serve with chips, and nom away!

Fennel Zucchini Pasta

Once upon a time, I had an old blog, which is no longer online.

However, despite shutting it down all of those recipes I had are still existent, and they're pretty good! Due to this, I've decided that I'll have to add in a few of the old recipes here!

One of my favorites that I made back then was this recipe, for Fennel and Zucchini pasta.

The story behind this pasta is this: despite the fact I was never, even when I did eat meat (way back when!) a bacon fan, after becoming Vegan I started having this weird obsession with Rachel Ray.
I would make Matthew bring home her magazines, and pour over the recipes, thinking about how I could make them vegan.

This was was first attempt! And it turned out great!

Fennel & Zucchini Pasta
Ingredients:
Corn Fusilli pasta, cooked (about 4 cups, to serve 4 people!), a cup of the pasta water set aside.
1 large green zucchini, cut into pieces
1 small fennel bulb, stalks/fronds removed and set aside, bulb chopped into pieces
4 cloves garlic, minced
1 cup mozzarella style Vegan Cheese (I use Daiya!)
2 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
Salt, Pepper, Red Pepper Flakes, dried basil to taste

Directions:
Add the lemon juice to the pasta water, and stir into the pasta, to impart a lemony flavor. Let the pasta sit in the lemon water for now.
Take the stalks of fennel, and remove the feathery bits, placing them into a bowl. Discard the stalks.
Heat the oil in a large frying pan, and fry the garlic for about 30 seconds (until it becomes nice and fragrant!)
Add the fennel bulb and zucchini to the pan, cooking until slightly softened (about a minute or two)
Spice your fennel and zucchini, as well as adding in the lemon zest.
Add in most of the feathery fronds from the fennel, reserving a few for garnishing. Stir to combine.
Drain the pasta, and quickly move to the next step.
Add in the pasta, tossing lightly to evenly mix pasta and veggies. Slowly add in cheese, stirring to melt evenly.
Serve, garnishing with the set aside fronds.
Enjoy!

Back home, and eating Ravioli!

I am finally back in MTL, with my extremely messy, crowded apartment. My friend's wedding was quite lovely, and a wonderful picture of myself and her brother, a good friend of mine from Highschool, (we were in the band together!) was taken and I think looks great! Oui oui?

I have that sort of post-visit malaise where everything is annoying me, so it was really lucky that the ravioli I made last night turned out. (I meant to post it yesterday, but I sat down to read for a bit at around 8, and then woke up this morning at 7, so that didn't happen!)

There was limited food in my kitchen upon my return (Matthew tends to just sort of snack and get takeout while I'm away, as he's not big on cooking) But I still had the buckwheat flour from the carrot cake I made, and a quick trip to the grocery store yielded a few veggies and a bag of daiya, so I whipped together this yummy (even though not the most aesthetically pleasing) dish. I was inspired to make the ravioli after reading this blog entry, but my recipe is pretty different, as I made it with what I had in my kitchen.

It's quite labour intensive! Keep this in mind, because you'll need quite a bit of time to get everything prepared!

Buckwheat Sundried Tomato Cheese Ravioli in Homemade Sauce
Ingredients:
Pasta:
3/4 cup buckwheat flour (plus more for dusting!)
1/4 cup cornstarch
1/2 tsp xanthan gum
1 tbsp ground flax mixed in 3 tbsp room temperature water
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Dash Salt
Water (for texture)

Filling:
1/2 cup mushrooms
1 cup baby spinach
1/4 cup sundried tomatoes
1/2 tbsp olive oil
1/2 cup Daiya Mozarella style shreds
1 tsp basil
1 tsp oregano
Salt and Pepper

Sauce:
4 medium sized tomatoes, cut into 4 pieces each
1 can tomato paste
1 tbsp olive oil
Water (about 1/4-1/2 cup, for desired consistancy)

Directions:
First, make the pasta. In a bowl, mix the buckwheat flour, cornstarch, xanthan gum, and spices, stirring with a whisk to sift together.
Add the flax mixture and olive oil, mixing with a spoon to combine.
Add in a bit of water, about a tablespoon at a time, until the mixture is well combined and slightly sticky.
Dust a surface (I used a plastic cutting board) with some buckwheat flour, and turn out the dough onto it, kneading it until slightly elastic with hands also dusted with flour.
When it is ready, divide into small portions, and flatten slightly, dusting each side with more flour. Roll is through your pasta machine. (Alternatively, you can use a rolling pin, but it probably won't get as thin, but it'll still work! Worry pas!)
Using a round cookie cutter, cut out as many circles a you can from the dough! Set them aside for now.

Next, we need to make the filling.
In a frying pan, sautee the mushrooms in the olive oil. When they change color and start to shrink (about 5 minutes or so of sauteeing) add in the spinach, and cook until wilted, about 1 minute.
Put that, as well as the sundried tomato, into a food processor and blend until smooth.
Pour into a bowl, and add in the Daiya and spices. Stir well to combine.

Lay out a ravioli circle, and top with about a tsp of filling. (you need to leave a bit of space around the edges for sealing!)
Top the circle with another circle, and using the tines of a fork, press around the edges to seal. (You may have to add a bit of water between the layers if they aren't sticking!)
Do this for all of your circles. (You can also put less filling onto one, and fold it in half if you so desire!)
You will have filling leftover, but worry pas! We are going to use it in the sauce!

Bring a pot of water to boil, and cook the ravioli for about 5-10 minutes.
While those are cooking, make your sauce.
Place the tomatoes in your food processor (no need to even clean it between steps!) and blend the tomatoes smooth.
Add the tomatoes, tomato paste, and olive oil to a saucepot, and slowly add in water to the desired consistency.
Bring to a boil, and turn to low.
Add in the remaining filling mixture, and stir until the cheese shreds are mostly melted.

Drain your ravioli, top with sauce, and enjoy!

If you have sauce leftover, don't worry! You can freeze it, or use it on other pasta! 

Dinner with the Mums

Here's a look at what I did today!

Isn't it pretty? I was re-potting flowers today! My mums and myself went to a little nursery in the middle of nowhere, and all of their annuals were on sale for 99cents a box! It was amazing!

They had so many pretty flowers. I'm not usually a big fan of flowers. To be specific, I'm not a fan of cut flowers, whilst potted plants I find quite nice. So I re-potted two boxes of plants to bring home to brighten up the new apartment!

Very excited about this!

I also made dinner for my mums tonight!

I absolutely adore making dinner for my mother, because she is such a great consumer of food. She's not big on cooking, and she's not particularly creative in a kitchen, so she is constantly amazed at what I put in front of her. I have to admit, it's nice having a captive audience who shows the highest level of enjoyment that is possible while eating food.

she looks sort of cranky, but she was raving about the food!

So I made her some fake General Tao's tofu!

Faux General Tao's Tofu
Ingredients:
Sauce:
1/4 cup water
1 tbsp Cornstarch
1 tbsp maple syrup
2 tbsp white wine
1 tbsp tamari or soy sauce
1 dash of cayenne pepper or red pepper flakes

Breading:
1/2 cup brown rice flour
2 tbsp cornstarch
dash of salt
dash of pepper
Almond milk, for dipping

Other:
1/2 block firm tofu, pressed and cut into squares or triangles
Oil for deep frying
1/2 cup carrots, chopped
1 medium onion, chopped
1/2 cup mushrooms, chopped
2 cloves garlic, minced
1 tbsp peanut oil
Rice, to serve it with

Directions:
In a small bowl, mix together all of the sauce mixture, set aside.
Heat the oil for deep frying on high on the stove. (or use your deep fryer if you have one!)
In another bowl, mix together all of the breading, except for the almond milk.
Dip the tofu into the almond milk, and then toss in the breading mixture.
Deep fry the tofu for a minute or so, until the outside is crispy.
Place on a paper towel to drain.
In a wok, heat the peanut oil, and fry the garlic, onion, mushrooms and carrots, until the carrots are softened.
Give the sauce a stir to re-integrate the cornstarch, and pour into the wok. Add the tofu, and mix until the sauce is thickened and everything is nice and coated.
Pour over rice, and eat with every sign of enjoyment!

Peanut Butter Covered Banana Waffles

So I'm at my mums. It's beautiful here, as she seems to live in some idyllic country-side manor. (All is great but for the bugs! Always the bugs!)

Check out this idyllic shot of what I get to look at as I eat my meals. What you can't see is that behind the deck is not one, but two gorgeous ponds, beautiful rolling green fields, and a forest in the background.

All my mums. Her place is gorgeous.

As I mentioned before, this often means that my food selections are limited at best. However, I managed to scrape together enough stuff to make me some delicious waffles!

I found a bag of pre-made gluten free mix (including Xanthan in it) so use a pre-made mix with xanthan, as I'm not sure how much you should use.

This makes enough for one big-ol belgian waffle, which was more than plenty for me.

I also used much more peanut butter than a normal person would. Use caution in your peanut butter saucing

Banana Waffle with Peanut Butter Maple Sauce

Ingredients:

Waffle:

1/2 Cup GF flour mix (or normal flour if not gluten free!)

1/4 tsp baking powder

1/2 cup water

1/2 banana, mashed

1/2 tsp vanilla

2 tbsp oil

1 tbsp sugar

dash of salt

Peanut Butter Spread

2 tbsp peanut butter

3-4 tbsp maple syrup

3-4 tbsp water (for viscosity)

Directions:

First, mix the flour, baking powder, salt, and sugar together in a bowl to combine well. 

Add in the water, banana, oil and vanilla, and stir until everything is nice and combined. 

Heat up your waffle iron, and spray with some non-stick spray, pouring the mixture on and spreading it out a bit, so that it forms roughly a circle (I'm terrible at making circular waffles!)

While that cooks, mix together your maple syrup, peanut butter, and water in a bowl. 

Nuke in the microwave for 30 seconds or so, and then take it out and mix it up. It should get nice and creamy while you mix it!

When the waffle is done, plop it onto a plate, and spread or squeeze the sauce on top. Then eat. EAT!

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I will be back soon!

Sorry for any coming interruptions in blog land in the next  week, I'm visiting me mam in the maritimes in Canada, and thus am not as available to make delicious foodstuffs to share! However, I'm hoping I'll make a few things that I can show you mostly under the category of "what I eat at my mums" which is simplified versions of what I eat at my own home.

I had a delicious vegan popsicle today, it tasted like an orange creamsicle, a taste I wasn't aware I missed!

back soon! Lose not hope in me readers!

Happy Harry Potter Day!

It's finally here!

It's a bittersweet moment for me, and most people I'd imagine.

The Final Harry Potter movie has arrived, and I'm going out of my mind with excitement! (Sadness too, but excitement mostly!)

So while I bought tickets to the show tonight two weeks ago, I decided I needed to do something slightly festive for the occasion, so made my own version of the quintessential Hogwartsian drink; Butterbeer.

I scoured the web and found probably a hundred different recipes, none of which were both non-alcoholic and vegan (as I'm not big on drinkin) but finally cobbled together one that might not be accurate, but still tastes pretty darned good!
Matthew agrees!

Vegan (cold) Butterbeer
Ingredients:
2 tbsp vegan margarine (earth balance for example)
3 tbsp dark brown sugar
3-6 tbsp non-dairy milk (depending on how thick you want it to be)
Clear Cream Soda

Directions:
In a saucepan, melt the margarine on medium high, and stir in the butter and milk, and bring to a boil while whisking, until sugar is dissolved.
Remove from heat.
Place in the fridge, and allow to cool for a few hours until it's nice and cold.
Pour 3/4 a glass of cream soda, and slowly pour in the butterscotch mixture, stirring a few times to incorporate.
Enjoy and feel the HP love!

Super Yummy Buckwheat Carrot Cake

I sometimes come down with these weird cravings which seem to appear out of nowhere.

Two days ago, I was making sushi for dinner, and suddenly I sat back and said "Man, I would love some carrot cake!"

Fast forwards two days, after researching different recipes for carrot cake, and I have come up with one. I compared probably about 12 different recipes, none of which were vegan or gluten free and came up with this recipe which is both delicious and exceedingly unhealthy.

Enjoy!

Natalia's Buckwheat Carrot Cake

Ingredients:

4 tbsp finely ground flax seeds mixed with 9 tbsp room temperature water

2/3 cups canola oil

1/3+1/4 cup vegan margarine

1 cup white sugar

1 cup brown sugar

2 tbsp Vanilla

1 1/2 cups buckwheat flour

1/2 cup cornstarch

1 tsp Xanthan Gum 

2 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Salt

2 tsp Cinnamon

3 cups Grated Carrots

1 cup chopped pecans

Directions

Preheat the oven to 375.

In a small bowl, mix together all of the wet ingredients (the first set of ingredients), and set aside. 

In a second bowl, mix together the dry ingredients, being sure to blend them all well. (you don't want a huge chunk of cinnamon in the middle of your cake!!)

Combine the wet ingredients into the dry ingredients, adding a bit of almond milk or water if it's too thick. 

Mix in the grated carrots and chopped pecans, mixing well. 

Oil and flour a large rectangular baking dish, and spread the batter with a rubber spatula evenly across the pan. 

Drop in the oven and bake for about 45 minutes or so (Insert a fork in the center of the cake to see if it comes out clean. When it does, the cake is cooked)

Your house is going to smell delicious! The cinnamon really adds a pleasant "homemakery" scent to the air. 

If you want to, you can ice it. What I did was cut the cake in half, and layer it using this icing:

Vegan Cream Cheese Icing:

Ingredients:

1/2 8oz container of soy cream cheese

1/2 tsp vanilla

1/2 tbsp vegan margarine

1/2 1kg bag of Icing sugar

Directions

In a bowl using electric beaters, whip the cream cheese, vanilla, and margarine. Slowly begin to add the icing sugar until it reaches the desired thickness!

Then ice!

Lentil Shephard's Pie!

The Humble Potato! It can make so many things!

And one of those things is delicious Lentil Shephard's Pie!

When I was growing up, I used to LOVE when my dad made shephard's pie, though his was very simple: Ground beef, frozen peas, potatoes. I loved scraping the potatoes off and eating them separate, never one for the mushy peas and ground beef (even as a child I wasn't a bit meat eater.)

He'd roast them under the broiler so the potatoes would get super crunchy on top, a method I still employ today! I used 3 different types of potatoes- red skinned, white skinned, and purple potatoes (which is why the center of the shephard's pie is a different color!)

Enjoy!

Lentil Shephard's Pie
Serves 4
Ingredients:
Gravy:
1/3 bouillon cube
1/2 cup water (You can just use 1/2 cup broth instead of the bouillon and water!)
1/2 tbsp cornstarch mixed into 2 tbsp water
1 tsp Tamari or Soy Sauce
1 tsp Red Miso Paste
a generous sprinkling of dried basil

Potato Layer:
6 small potatoes, cooked and mashed up (no need to peel! The peelings are good for you!)
2 tbsp vegan margarine
3-5 tbsp almond milk (depending on how dry the potatoes are)

Other Layers:
1 cup cooked brown lentils, mashed slightly
1 cup diced tomato
1 cup carrots chopped
1 smallish onion, diced

Directions:
Preheat the oven to 350

In a sauce pan, heat up the water and bouillon cube until cube is dissolved. Bring to boil
Add in the miso paste and tamari, and whisk around to dissolve.
Slowly add in the cornstarch, turning the heat down to medium, whisking until sauce thickens.
Sprinkle with dried basil, stir to combine, and take off heat.
In a frying pan, fry up the onions and carrots until mostly cooked.
In a  bowl, mix the potatoes, margarine, and almond milk until mixed up and sort of creamy (but still lumpy!)
Spread the mashed lentils on the bottom of a smallish casserole dish. Top with the gravy, then the tomatoes, then the carrot/onion mixture, and finally spread the mashed potatoes over the top.
Spread a bit more vegan margarine on the top, and place in the oven.
Bake for 15 minutes at 350 on the medium rack.
Move to the top rack, and broil for 5-10 minutes, until the top is crunchy and browning.

And then Enjoy, because it's delicious. The bottom falls apart a bit, so aesthetics wise it's not the prettiest, but it sure is delicious!

Variations: You can use soy beef for the bottom layer (but it's not gluten free!) or re-hydrated TVP made with veggie beef flavored stock! Any vegetables can be used as well (some ideas: corn, peas, parsnips, and yams would all be nice!)

'Risotto' stuffed peppers

I got a gift of a day off of work!

As a babysitter, I often get the day off when the kids are sick, or their mom gets off work early. So I enjoyed a little afternoon off today, and thus decided to make something slightly fancier than usual for dinner!

So I made 'Risotto' Stuffed Peppers. The Risotto is in parenthesis because while it's the same flavors as the risotto I am sort of known for making amongst my friendlies, I didn't cook it in the time consuming regular method, but faked it.

Anyhoo, here you go!

Risotto Stuffed Peppers


Ingredients:

1 Cup cooked jasmine rice
1/2 cup mushrooms, sliced
1/2 small onion, chopped
1 medium carrot, chopped
1/3 cup sundried tomatoes packed in oil, chopped
1/4 cup of the oil from the jar of Sundried Tomatoes
2 Bell Peppers, deseeded and cut in half.
basil, oregano, salt and pepper to taste

Directions
Preheat the oven to 350.
Take the rice and dump it in a bowl. Combine with most of the oil, (leave about 1 tbsp) sundried tomatoes,  and the spices.
In a frying pan, sautee the carrots, onions, and mushrooms in the remainder of the oil.
When the onions are transluscent and mushrooms cooked down, dump the cooked vegs into the rice.
Stir to combine.
Place the bell peppers side by side in a casserole dish  and spoon the rice mixture into them. Don't be afraid to overstuff! They'll be fine!
Bake for 15-20 minutes, until steamy and the peppers are softened.
Serve and Enjoy!

Market Day! (Or How to get a tonne of food for 35$)

If you're coming to Montreal, and going to be staying for a few days and don't want to have to eat out all the time (because we know that gets expensive!) I recommend trying out the Jean Talon Market for a variety of delicious and joy-inducing fresh vegetables.

My love affair with Farmers markets has been long standing (the town where I grew up has two of them, but they mostly sell prepared foods, not really vegetables) and the Jean Talon market delivers this magical joy of getting tonnes of food for less than you'd pay in a store, with the added bonus of knowing that the money goes pretty much directly to the farmers!

It's fabulous!

So prepare yourself for the fabulosity!

Matthew and I waited for the bus! We have to take a bus to the metro, the metro to Jean Talon Metro, and then walk a few blocks to the market!

Fresh Quebequois Asperagus! (We didn't get any, but I was tempted!)

I love how yellow these are! Mangos and Bananas are so yummy! But were not on my list so we passed them by! Next time!

Tomato Plants!

Grapefruits, Limes, and oranges! We got some grapefruits for Matthew's breakfast! (I can't take the sourness myself, but he loves em!)

Everyone was selling strawberries and raspberries! We got a little box of em.

Here was our haul! What did we get for our 35$?

Well, on this side you can see our strawberries, a 2L bottle of apple cider, a chili pepper plant, some bell peppers, and mushrooms!

On this side you can see onions, multicolored carrots tomatoes, and grapefruits

Essentially a weeks worth of delicious fresh vegetables! You'll be seeing these in recipes this week, mark my words!

Pineapple Upside down Caramel Swirl Cake- Or How I turned a box of muffin mix into something awesome

Before I begin this post about cake, I give you:

Matthew: The Cat Whisperer!

The cats actually sort of dislike me in an ambivalent "we'll ignore you until we're hungry" sort of way, but Love Matthew with a capital L. 

However, onto Cake!

I have never been a huge fan of muffins. I prefer the lighter more sugary Cupcake cousin, however Muffins are sort of just.... there, things asking me to eat them. I also happened to have a box of plain muffin mix that I wasn't really using for anything that my sister had given me (She always picks me up GFV baking mixes which I think is pretty nice of her!)

So I thought to myself  "This box of muffins doesn't need to be muffins! It could be CAKE!"

And not just any type of cake, but one of my FAVORITE types of cake! 

(As a warning, this won't be healthy at all...)

Pineapple Upside Down Cake!

Ingredients:

Cake:

1 box plain muffin mix, or white cake mix

1/2 cup vegan margarine

1/2 cup brown sugar 

1 cup unsweetened plain almond milk (or your favorite non-dairy milk)

2 tbsp ground flax seed mixed with 5 tbsp room temperature water, let to sit a few minutes

1 tsp vanilla

Sauce:

3 tbsp margarine

1 cup brown sugar

1 tsp vanilla

3-4 tbsp almond milk

Other:

Pineapple

Marascino cherries

Directions:

Preheat oven to 350

First, cut up your pineapple, either in round slices (traditional) or chunks (like I did), and set aside. 

Next you need to make the sauce. In a small saucepan on medium heat, melt the margarine, and add in the sugar, stirring to combine. 

When it starts to get liquidy, add in the vanilla, and the almond milk. Stir while it heats, waiting until the sugar dissolves and bubbles up. Pour about 1/3-1/2 of this mixture into the bottom of a non-stick cake pan. Set the rest aside for now. 

Top this sauce with the pineapple and cherries.

Next, in a bowl beat the sugar and margarine until creamed. 

Add in the vanilla, flax mixture, and milk, continuing to beat. (Electric mixers are preferred!)

Add the muffin/cake mixture, and stir with a wooden spoon to combine well. 

(As an optional step, you can also chop up some pineapple into small chunks and mix them into the batter. I do, but it's not necessary for delicious!)

Pour into the cake pan. 

Take the remainder of the sauce, and pour it over the batter, using a chopstick or knife to swirl it around in the batter, marbelizing the sugar sauce in the batter. 

Bake for about 30-45 minutes, or until a fork/toothpick/knife inserted into the center of the bottom of the cake comes out without wet cake batter stuck to it.

Allow to cool a few minutes (but not too long! The bottom of the pan still needs to be hot!)

Run a knife around the edges of the cake. 

Place a plate over the cake pan, and carefully flip the cake over, gently letting the cake fall out onto the plate while lifting the pan off of it. 

Serve and enjoy! 

If you want to make more sugar syrup to glaze over the top and sides, though it might put you in a sugar coma, it's pretty delish!

A sneaky guest and some beans for breakfast

I had a very sneaky guest in my lightbox this morning!

Very Sneaky Fluffernutter Sandwich! Mind you, I should be used to her getting all up into anything I don't want her to be a part of. She just loves covering everything I own in her long white hairs!

Little Jerk!

However, she's so cute that I have to let it go, because she just looks up at me with those innocent little eyes, as though she's saying "Who me? I'm not doing anything!" And then yawns and goes back to sleep, completely unaffected by my frustrations at her.

aren't cats wonderful?

I am not really huge on breakfast foods, I prefer eating lunch for breakfast, and today was no exception with this bean salad I threw together quickly last night for eating this morning. (I also have to work late tonight, so I needed to leave something for matthew to eat or he'd starve, I'm sure! All he knows how to make is rice, so this with some rice, maybe some sliced pepper, he should be good!)

Super Simple Bean Salad
Ingredients:
1 Can Chickpeas
1 Can Red Beans or White beans (whatever kind you like will work!)
1/2 cup frozen peas, thawed.
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon Mustard.

Directions:
Combine the oil, vinegar, and mustard in a bowl, stirring voraciously to combine. (Or put it in a container with a lid and shake to combine)

In a bowl, combine the chickpeas, beans, and frozen peas. Toss with olive oil mixture.

Eat and Enjoy!

Fluffernutter was, as usual, unimpressed by my bean eating ways.