my favorite meals to make are hearty, fairly simple dishes that leave lots of yummy leftovers for lunches and dinners later in the week. thus, i rarely gravitate towards entrees with humongous lists or complicated preparations for my usual weeknight fare. but every so often, there’s a fancier, more complicated recipe that grabs me and i convince myself that it will be worth the extra time to create a spectacular meal.
hello, dear readers! how was thanksgiving? mine was wonderful – beginning the wednesday night before thanksgiving and lasting right up through sunday night, mike and i were lucky enough to spend time with all four of our parents, plus their significant others, plus our sisters, plus lots of friends – we couldn’t ask for a better way to celebrate the last of fall! unfortunately, i was so busy cooking and enjoying our company on thanksgiving that i barely took any pictures – except for a few of the table and all of us sitting down to eat. i hope all of your thanksgivings were full of good friends and family as well!
but now the leftovers have been consumed, dishes are all washed and put away, stomachs are enlarged from the feasting, and taste buds are tingling for more rich and hearty food. but for the sake of detoxing a little from the pounds of butter, sugar, and carbs – what can we make that will satisfy us, get us back on track with healthy eating, and most importantly, be quick to save our feet from standing up in the kitchen for many more hours? may i suggest cheater beans?
ok, so it’s two days before thanksgiving, and i’m guessing that most of you, dear readers, have your thanksgiving food planned out already. but i have this delicious recipe that i’ve been meaning to share with you. and i meant to post it weeks ago, but i’ve been busy reorganizing my kitchen, baking breads, soups, & pasta dishes with delicious fall ingredients (you’ll see these in later posts!), celebrating mike’s birthday, celebrating mike’s birthday again (the recipe for the peanut butter chocolate cake is here: smittenkitchen.com), and celebrating olivia’s birthday.
i know, it’s a really rough life, huh? so here we are, two days away from t-day, and i’m going to share this recipe anyways – just in case you’re still looking for a vegan dish to make.
after my first foray with making a soup from scratch at home, i began avidly looking for more soup recipes to create in my own kitchen. i landed on a lentil soup from the amazing cookbook eat, drink, and be vegan, by dreena burton, and immediately whipped up a large pot of the thick and homey soup.
in case you missed part one of the vegan cupcake extravaganza, i’ll catch you up to speed. jamie, tyler, mike, and i perused the cookbook vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero, and bit off more than we could chew in one night by selecting two recipes. we started the project late in the evening, and didn’t thoroughly read the directions for the creme pie cakes, which includes not one, not two, but THREE steps of chilling ingredients for at least an hour.
