Tuesday, June 12, 2012

meanwhile...back in the kitchen

Where the 30 Day Vegan
is still in progress.

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

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

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
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
comes with raves
attached to it.

My whole family enjoyed it.

(Yours will too...Rosebud!)

back to our regularly
scheduled program.


  1. Oooh, it looks SOOO good! I may have to pair it with yummy pita warm off the grill!

  2. Cannot wait to try this! xo