You might be vegan if…

I  made the mistake of going grocery shopping and being hungry so when I saw the Brussels sprouts looking good, I ended up grabbing 2 pounds worth of them ! It sort of felt like the one of the first real moments where I thought “Oh boy, I know I’m vegan when I wanna eat and the Brussels sprouts are what I get a hankering for !”

Corn and Black Bean Salad with Garlic Chicken

Ingredients

  • 4 ears fresh corn, husked and trimmed, kernels cut off the cob afterwards
  • Salt
  • 2 garlic cloves, peeled and halved
  • 4 boneless, skinless chicken thighs (about 12 ounces)
  • 2 tablespoons vegetable oil
  • ¼ teaspoon cayenne (we used ½ teaspoon)
  • 1 teaspoon cumin
  • Pepper (we used freshly ground black pepper)
  • 4 large or 8 small radishes, trimmed and chopped (we sliced ours)
  • 4 cups cooked or canned black beans (two 15-ounce cans) (beans should be drained and rinsed if using canned black beans)
  • ½ cup chopped cilantro
  • 2 limes, halved
  • Sour cream for garnish (optional) (we didn’t use it)

Directions

  1. Put a large skillet on the stovetop, setting the heat to medium-high. Preheat your broiler, making sure the rack is 4 inches from the heat.
  2. Once the skillet’s hot, add the corn in, sprinkling salt in afterwards. Stir the corn around now and then for 5 to 10 minutes or until the corn looks like it’s lightly charred. Place the charred corn in a large mixing bowl.
  3. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it. Rub the chicken with the oil, cayenne, cumin, salt and pepper.
  4. Stick the chicken under the broiler and let it cook for 2 to 5 minutes, flipping the chicken over and letting it cook for another 2 to 5 minutes or until the chicken is fully cooked (we had to cook ours for longer than 10 minutes total).
  5. Add the radishes, beans and cilantro to the bowl with the corn, squeezing the limes over the mixture afterwards.
  6. When the chicken is done cooking, take it out from the broiler and rub the raw garlic all over the chicken.
  7. Toss the bowl mixture together and take a bite afterwards, adding more seasoning to taste. Divide the corn mixture among 4 plates or bowl.
  8. Slice the chicken, laying it over the corn mixture and top with a dollop of sour cream if you’re using it.

This is a delicious salad you could enjoy for lunch or dinner ! We didn’t really taste the garlic in the chicken but the meat did have a nice level of heat to it. We enjoyed the soft and crunchy textures in the corn and black bean mixture. While the chicken does make this feel like a complete meal, we think we could enjoy this just as much with tofu or some other meat substitute and it would make it a vegan dish (as long as you’re not using the sour cream) !

We got this recipe from “How to Cook Everything Fast” by Mark Bittman.

We weren’t paid in any form to promote “How to Cook Everything Fast”.

Take care everybody !

Back to being omnivore !

Our dad tried to humor us when we went vegan but he couldn’t take it ! So we started fixing meat-based meals for him again while we were eating our vegan meals. It quickly became clear to us that we couldn’t afford to keep making the separate meals every day. My dad doesn’t put up with leftovers too well. It doesn’t matter how tasty the meals are, he just hates eating the same thing multiple days in a row. So you’ll see a variety of food again, some meat-based, some vegetarian, some vegan dishes along with drinks, sweet and savory treats. As always, we just want to put out the tastiest recipes for you to enjoy !

Take care everybody !

Changes

We’ve been dealing with health issues for a while now and it’s hard living with chronic pain. We’ve come across articles talking about how peoples health has improved quite a bit or totally reversed after cutting out meat and dairy products from their diet. Then we came across a documentary that showed how horrible pigs are treated at this factory farm. Since it happened there, we’d be surprised if it wasn’t a widespread problem that involves other animals as well. We just couldn’t eat meat anymore after seeing that documentary. So between our health issues and our own ethics, we’re going vegetarian with the end goal of being vegan. We think that everybody will still enjoy the recipes we post.

Take care everybody !

Jicama Radish Slaw

Ingredients

– ¼ cup snipped fresh cilantro
– 2 tablespoons rice vinegar
– 2 tablespoons toasted sesame oil
– ¼ teaspoon salt (we used kosher salt)
– 1/8 to ¼ teaspoon crushed red pepper (we used ¼ teaspoon)
– ½ of a medium jicama, peeled and cut into thin matchstick- size pieces (about 3 cups worth)
– ¾ cup radishes, trimmed and thinly sliced
– ½ cup julienne or packaged coarsely shredded fresh carrots (we used packaged matchstick carrots)
– 2 green onions, cut into 2-inch pieces and thinly sliced lengthwise
– Lime wedges (optional)

Directions

1.) Get a large mixing bowl out and mix together the cilantro, vinegar, oil, salt, and crushed red pepper. Add remaining ingredients to the bowl and toss everything together. Garnish with lime wedges if you’re using them.

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Recipe source unknown.

Asian Cabbage Slaw

We served this with the Peanut Burgers !

Ingredients

-2 Tbsp. fresh lime juice
-2 Tbsp. rice vinegar
-1 Tbsp. vegetable oil
-2 tsp. sugar
-Salt (we used Kosher salt)
-Savoy or green cabbage, ½ small head- shredded (we used savoy cabbage and thinly sliced it)
-1 cup fresh cilantro leaves
-4 scallions, cut into matchsticks
-1 carrot, grated
-½ fresh jalapeño, minced (we used a whole 2 ½-inch long jalapeño)

Directions

1.) In a large mixing bowl, make the dressing by mixing together the lime juice, rice vinegar, vegetable oil and sugar, seasoning with salt to taste.

2.) Add in the remaining ingredients to the large mixing bowl, tossing everything together so the dressing evenly coats everything and the ingredients are equally distributed.

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This has a really nice level of heat to it. You can feel the heat on your lips but it never gets spicy enough to make you feel like you need to drink some milk. It tasted really good with the burger.

Recipe source unknown.

Oven-Steamed Herbed Corn

This recipe is supposed to be for herbed corn but you don’t necessarily need the herbs to enjoy the corn.

Ingredients

-6 ears fresh sweet corn, husked
-2 Tbsp. chopped fresh parsley (we didn’t use it)
-2 Tbsp. butter, melted (didn’t use it)
-¼ tsp. seasoned salt (didn’t use it)

Directions

1.) Preheat your oven to 400 degrees F. Take an ungreased 13 x 9″ (3-quart) glass baking dish out and place the corn in it. Add in enough water to make it ½-inch deep. Cover the baking dish with aluminum foil, sealing it tightly. Place the baking dish in the oven for 30 minutes. Combine the 3 remaining ingredients in a small bowl.

2.) Pour the water out of the baking dish and pour the butter mixture over the corn, rolling the corn around so that all sides are evenly covered in the butter mixture. Eat right away.

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Recipe source unknown.

Black Bean Chili Salad

Ingredients

-Chili Vinaigrette Dressing
-¼ cup red wine vinegar
-2 tablespoons vegetable oil
-½ teaspoon chili powder
-¼ teaspoon ground cumin
-1 small garlic clove, finely chopped
-Salad
-1 cup Green Giant Niblets frozen whole kernel corn (from a 1-lb bag), rinsed to thaw, drained (we didn’t use Green Giant)
-1 cup diced jicama
-1 medium tomato, seeded, chopped (¾ cup)
-2 medium green onions, sliced (2 tablespoons)
-2 cans (15 oz. each) black beans, drained, rinsed

Directions

1.) Take a large mixing bowl out and add all the dressing ingredients to it, stirring to combine.

2.) Add all the salad ingredients to the bowl, tossing the ingredients in the dressing until fully coated.

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You might notice that there’s no jicama or tomato in the picture. We couldn’t find any jicama in the grocery stores and the tomato we bought went bad before we could make the dish. Despite missing those components, this was still a tasty dish !

Recipe Source unknown.

We weren’t paid in any form to mention Green Giant.

Egg Rolls with Spicy Peanut Sauce

Ingredients

-¼ cup rice vinegar
-¼ cup soy sauce (we used reduced-sodium soy sauce)
-2 tablespoons sesame oil (we used toasted sesame oil)
-2 tablespoons Sriracha sauce
-2 tablespoons creamy peanut butter
-2 (11-ounce) boxes frozen egg rolls, cooked according to package directions (we followed the directions for deep-frying ours)

Directions

1.) In a small mixing bowl (one with a 2 cup capacity would do), whisk together everything but the egg rolls. Serve the sauce with the egg rolls.

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It’s a pretty tasty sauce but it can be a bit salty depending on how much you have.

We got this recipe from a “Cooking with Paula Deen” magazine.

We weren’t paid in any way to mention the “Cooking with Paula Deen” magazine.

Chipotle-Lime Corn

Ingredients

-2 tsp. extra-virgin olive oil
-1 bunch scallions, thinly sliced
-1 chipotle pepper in adobo, chopped (we used two chipotles since they were smaller)
-3 ½ cups corn, fresh or frozen (we used frozen corn)
-1 ½ Tbsp. lime juice
-Coarse salt and ground pepper, to taste (we used kosher salt and freshly ground black pepper)

Directions

1.) In a large nonstick skillet, pour the oil in, turning the heat up to medium. Once the oil’s hot, toss in the scallions, stirring constantly for 3 minutes or until softened. At this point, add the chipotle to the skillet, cooking for an additional minute. Now add the corn and water to the skillet as well, covering the skillet with a lid. Cook until the corn is warmed through, which should take 4 minutes. Take the lid off and continue cooking until the liquid’s evaporated, 2 minutes*. Stir in the lime juice and season with salt and pepper, serve immediately.

*When we took the lid off, the water had all but evaporated so we didn’t even have to wait 2 minutes before moving on.

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Recipe source unknown.