meanwhile...back in the kitchen

Where the 30 Day Vegan

is still in progress.

So...

honestly now...

How's it really going?

Feeling lighter in body and spirit...

thinking clearer...deeper thoughts...

discovering food without cheese

tastes even better...allowing

the other flavors to

shine...

The meat?

I don't miss it.

I truly believe that

The Whole Food Kitchen Workshop

put me in the right mindset

to begin this journey.

My family is a different story.

My husband has been

very supportive

and will gladly eat whatever

I put on the table.

The boys?

It's been a hit or miss.

They will try new recipes

and ask...

where's the meat?

In an attempt to keep peace

I will have occasional

meat available

that they can prepare

themselves.

Last night I had a simple meal

of corn-on-the-cob

a rotisserie chicken

(for them)

and I tried a recipe I found at

All Recipes

 (www.allrecipes.com)

It was so very good.

Give it a try...vegan or not!

Black Bean Hummus

Into a food processor add

1 clove garlic (pressed)

1 (15 oz) can black beans; drained

2 Tablespoons (plus a bit more) reserved liquid

2 Tablespoons fresh lemon juice

1 1/2 T Tahini

3/4 teaspoon ground cumin

1/2 t salt

1/4 t cayenne pepper

1/4 t paprika

Greek olives for garnish

Process until smooth and serve.

As noted above I did add

a touch more reserved liquid

to get the consistency

I like.

This twist off the original

hummus

comes with raves

attached to it.

My whole family enjoyed it.

(Yours will too...Rosebud!)

Now...

back to our regularly

scheduled program.