Simplicity

Just thought I’d share my favorite quick meal with you all: A baked potato (microwaved) topped with steamed spinach (from frozen, also microwaved), and a big scoop of hummus (this one is curry hummus). Topped with a drizzle of sriracha, this is an easy, tasty, healthy meal that anyone can enjoy. Cheap too!

  

Potatoes and Microwaves and Wal-Mart

Here is an article I’d like to share with you, about judgement in the vegan and plant-based community.  I am guilty of these sins myself at times.

The author discuss all the judgements people make, all the striving for “perfection.”  The reality is, there is no perfection.  We all do the best we can.  I don’t like WalMart, personally.  But I also understand that for some people, that’s all there is.  I am fortunate that I live near stores like Whole Foods and Trader Joe’s and a big Asian market, and fortunate that I can sometimes afford to shop there.  Not everyone is.  There should be no barriers to eating healthy, whether you’re a millionaire or you live on food stamps and minimum wage.

“In order to change the health of this country it is going to take ALL sides. It’s going to take people knowing how to shop at Walmart. It’s going to take people knowing how to make a perfectly healthy meal in a microwave. Over the next several decades we can start dealing with some of the other issues. But those issues, seem to be more of distractions at the moment, rather than things that will actually solve our health crisis.

We need to focus on the bigger picture for a little bit. We need to practice kindness in the way we interact with others. If someone shops at Walmart, doesn’t use all organic food, can’t shop at their farmers market, is unable to chop vegetables, doesn’t have an oven, they should not be made to feel like they cannot be healthy.”

I strive in this blog to present you with recipes and ideas that are do-able for most people.  Some are a little more complex, but over all I want to present you with food that you can make on a daily basis.  I know my posts are few and far between these days (a side effect of working three jobs), but I always appreciate your feedback.  If there’s an ingredient you can’t find, let me know!  I’m sure we can come up with a substitution.  Or even better:  If you come up with an easier way to make something than what I did, leave me a comment!  Everyone benefits from sharing.

Wishing you Peas and Love.

Simple Skillet Suppers

If last winter was the winter of soup, this is the winter of the skillet.  All my meals lately seem to consist of whatever vegetables I have lying around tossed in a skillet and lightly seasoned.  Some of these meals turn out better than others for sure, but what I am really liking about them is how quickly they come together.  No need to simmer for hours at a time, hovering around near the kitchen lest it scorch or boil over.  Takes about 25 minutes if you chop as you go like I do (a good chef wouldn’t recommend that, but I’m not a chef, so there!)  Here’s one that was particularly delicious.

Southwest Skillet

Ingredients:

2 medium red or other potato (not russets, they fall apart), scrubbed and diced

1 onion, diced

8 oz package mushrooms, sliced

1 large green bell pepper, diced

1 can pinto beans, rinsed and drained

1/4-1/2 cup your favorite salsa

salt and pepper to taste

1.  In a large non-stick skillet over medium-high flame, heat enough water to cover the bottom.  Add the onions and potatoes, cover and cook about 5 minutes.

2.  Add the mushrooms and cook uncovered for 5 minutes.

3.  Add the pepper, cover and cook 5 more minutes, adding a little more water if it’s starting to stick.

4.  Finally, add the beans and salsa, give it a good stir and heat through.  Depending on how big you chopped your potatoes, you may need a little more time with the lid on to get them cooked through.

What I liked most about this meal was its versatility.  It made an excellent reheat-able dinner at work, for one thing.  My boyfriend topped it with cheese and wrapped it in a tortilla, and I think he also added some kolbassy when I wasn’t home to wrinkle my nose at it.  I ate the last of it for breakfast today, topped with a fried egg.

Also, the variations are endless!  I’m seeing another version with sweet potatoes, red pepper, and black beans, finished with a squeeze of orange juice and maybe a handful of baby spinach. Yum.  Last week I made one with potatoes, leftover roasted squash, an apple, and some cabbage, finished with lemon juice.  Trust me, that one was much better than it sounds 😉