Yesterday was pretty low key in the kitchen. While I had managed to “wash as I went” for most of Monday’s cooking, I petered out toward the end and there was a sudden explosion of dishes mounded in the sink by the time post-dinner rolled around. It didn’t help that one of my kitchen crew was MIA; Thomas is usually in charge of unloading the dishwasher, and he was staying at a friend's house.
So Tuesday morning first thing was kitchen cleanup (I hate cleaning up a dirty kitchen in the morning almost as much as I do after a long day...drat those lazy Kitchen Elves for not showing up!). I checked in with 30 Day Vegan for my morning inspiration, then cooked up a batch of brown rice using our virgin rice cooker (it’s been sitting in the pantry for about a year, unused). The rice turned out a bit mushy, but that could have easily been my doing.
I had just enough time for quick sweep-up of the house, a shower, and veggie wraps for lunch, then the kids and I headed to homeschool Park Day. Brrrrrrrr….it was cold! We took along the rest of the Carrot Sesame(less) Spice Cookies, and everyone pretty much agreed they were yummy. William even ate two, but he was chasing a low, so I'm not sure I can count that as an official endorsement. I think the Homemade Granola he had for breakfast was "slow"; I gave him a correction 2 hours post-meal, and he hit a nasty low shortly after.
Back home I popped my cooled goopy rice into jars and refrigerated them for later use (maybe I should try California rolls!). Of the two dozen jars I bought on Sunday, plus the half dozen or so recycled jars I've been using, I now have only three left. I'm gonna need more jars!
Our usual Tuesday family was with us, so I made a double batch of Quinoa and Black Bean Chili. It was waaaaaay good, and very easy to make. I went easy on the chili powder for the benefit of the kids (I also ran out of chili powder), and I imagine for those who like their chili spicy a dash or two of Tapatio or other hot sauce might be just the thing (sorry, Kit, I didn't think of it last night!).
I served the chili with Veganized Old Fashioned Cornbread. I took the recipe off the back of the Hodgsons Mill corn meal bag, and made some substitutions.
2 Tbsp coconut oil (instead of shortening)
2 tsp baking powder
1 tsp sea salt
1 Tbsp milled flax seed + 3 Tbsp water (instead of an egg)
2 cups corn meal
1 tsp baking soda
2 Tbsp maple syrup (instead of honey)
1 3/4 cups almond milk (instead of buttermilk)
This version is baked in the oven in a cast iron skillet. It was great!
I think I'll try the Lemon, Garlic and White Bean Pasta tonight with Artisan Bread, and I need to make another batch of granola and cookies (Thomas didn't get to try the cookies...they all got eaten!).