Kids & Kidneys Beans! Meatless Monday

As I am writing the blog for Meatless Monday, I am surrounded by the smell of bacon!!! How can this be happening in our Meatless Monday home?! Very easily - have you ever had a child come home from college for the summer? With his/her own ideas?

We have never been a vegan home, or a vegetarian home, so it is no surprise that there is meat in the home. Bacon is a new one, something I gave in on during his first week of adjustment.

Although I have wanted to be the perfect example of a 'plant based whole foods home', I am the only one in our home who does not consume flesh foods (read: meat, poultry, fish, eggs). We eat lots of vegan and some vegetarian meals, but the meat rears itself.

It is a huge shift and sacrifice to give up all meats. And it is a shift that often does not happen overnight! I have been on this journey for a long time, and at different stages and focuses along the way.  That is the gift of Meatless Monday, the gentle weekly reminder of awareness - whether your awareness and focus is your own health, the health of the planet, the welfare of the factory raised animals - whatever, find something that is meaningful for you today, and go with it.

One day out of the week, bring yourself and those around you some 'awareness' to munch upon. At the very least it will make for some interesting dinner conversation!

This recipe is super easy,.. And, there is a video to go with it.
Eat well, be well.

Kidney Bean Dip

Ingredients
2 cups cooked kidney beans (see video 'How To' Prepare, Cook & Store Beans)

1-2 T jalapeno pepper, finely chopped (optional, but gives a great kick!)

1 clove garlic, minced (see video 'How To' Mince Garlic)

1/4 t cinnamon

3/4 t ground coriander

3/4 t ground cumin

1 cup diced tomatoes

3/4 t salt

Juice of 1 lemon

Puree in blender or food processor. The dip is best served a few hours later, when the flavors have further developed. Eat with vegetable pieces or crackers. Enjoy!

Shanthi

Cost (Approximate Numbers)
Kidney Beans - $.75
Jalapeno, Garlic, Tomato & Lemon - $4.00
Spices, Seasonings - $.50

Quick Salads

Here are a selection of delicious salads created with minimal work! The colors and flavors of the vegetables did all of the work!

All of these salads were ready for my family to eat while I was out for the evening. I grabbed a container and had my meal on the go! Take out from my favorite restaurant - home cooking at its best!


Beet Salad

Country style home cooking!

Beets, washed, whole and skins on
Yellow onion, diced
Apple cider vinegar
Salt, pepper
Fresh thyme (or any fresh herb that you have on hand)

Cook the beets in simmering water until they are cooked all of the way through. A skewer or knife inserted into the beet should go through easily. Let cool in the saucepan. Then move to the refrigerator and chill.

Peel the skin from the beets with your hands, or with a paring knife. The skin will easily peel off if the beets are thoroughly cooked. Dice the cooked beets. Add in the diced onion, pour over a couple of tablespoons of vinegar. Season and stir.

The flavor of the salad will develop further if it is now left in the refrigerator for a few hours or overnight. Stir before serving.

You will quickly get to know how much onion to beet proportion you like, and how much vinegar you need to pour over the beets. Herbs are optional.

Enjoy the simple bounty!
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Cooked Eggplant Dip
Eggplant
Tahini
Salt, pepper

My talent lies in cooking, not presentation!

Oregano, fresh or dry

Wash the eggplant. Trim off the stem end and then cut in half lengthwise. Place cut side down on an ovenproof glass dish. Cook in a 350〫oven for about 30 minutes. Gently squeeze the eggplant to see if it is cooked.

Leave the eggplant to cool for 30 minutes. Using a spoon gently scoop the pulp from the inside. The skin will not be eaten. Mash the pulp gently with a fork, season and refrigerator. Use about 1 tablespoon of tahini for each eggplant.

This salad also has more flavor if it is left to mellow for a little while. If you used dried oregano, this time will also allow the herb flavor to develop.

Enjoy with vegetable sticks or crackers or pita, or on the side of a tossed salad. Is this baba ghanoush?! Maybe, with our own simple spin on it!

Kale Salad
1 bunch of kale, washed, remove leaves from stem
Diced yellow pepper
Grated Carrot

Simple kale, so green, so healthy!

Fresh Thyme

Dressing
Sesame Oil
Half of a lemon, juiced
Salt, pepper
Tamari

Chop the kale lightly. Cook it quickly in a wok, or similar pan. Remove the kale as soon as it begins to wilt. Let sit for 10 minutes. Add the vegetables, really you can add any vegetables that you have on hand, and season with a herb. Pour over the dressing ingredients. Toss, and eat. If it is going in the refrigerator, cover and allow to sit at room temperature for 15 minutes before serving.


Eat well even when you are on the go. You feel better, Mother Nature feels better!

Add in a fork and cotton napkin and this is a wonderful portable meal!

Shanthi

How-to Series Video 10