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In recent times, so much has happened in the world, in my life, in my art that blogging has fallen to the wayside.  Catching up seems like an impossible task and then I start wondering if I should blog at all.  But I do love sharing glimpses of my art explorations, cooking attempts and beach adventures as I also love seeing the explorations of others.  So I will give it another try, not by attempting to catch up, but just by continuing to show tidbits of the world from my limited vantage point.

So for today, here are a few tidbits.

First is a small self portrait done on fabric with photoshop, printing on fabric, water color paints, ink pencils and stitching.

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Here is a little fabric post card I made (though the wonders of Photoshop)  for someone who is moving far, far away on a big adventure of her own.

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And on today’s menu is a favorite soup, Pasta E Ceci.  I like all the versions (vegetarian) that I have tried, but this particular version is from “Whole Bowls” by Allison Day.

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And while the thunder is rumbling outside and I eat the warm soup, I will laugh my way through another Dave Barry book.

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©2017

 

 

Here are a few last photos from my Chicago trip. Some are simply drive by shots taken from the car window.

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I love architectural details.

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This was on the side of a bakery.  I kept thinking about the bakery where Ronny Cammareri (played by Nicolas Cage) worked in the movie Moonstruck.

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Now if any company’s building is to have a plaid pattern on it, what company do you think it should be?

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It seems so unusual to catch the rays of sunlight as they are shown above.

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For dinner I made Middle Eastern Chickpeas with Spinach from the Moosewood Restaurant Low-Fat Favorites.

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I love to see and hear and smell the onions, garlic and peppers sizzling.

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I changed up the recipe by using a hot cherry pepper from my garden. The very last step is to add fresh lemon juice.

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For the dish I used fresh spinach from the local food coop.  I was embarrassed to realize that I have only ever seen spinach leaves already cleaned and removed from the stems.  I never before imagined how the full plant looks.  How detached we can become from the sources of our food.

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The dish, topped off with a garlic yogurt sauce and served over couscous, was served along with left over roasted veggies and a kale and cannellini bean dish made from Deborah Madison’s Vegetarian Cooking for Everyone. And if you were wondering, yes, I am a vegetarian.

©Copyright 2013

You don’t have to give up your favorite recipes when you become a vegetarian, you just have to tweak them some!  I have been making a version of Picadillo which I really enjoy. You start out by sauteing onions, garlic, green pepper and if you like some red peppers too.

Then you add some Morningstar or Boca meatless crumbles followed by a jar of mushrooms and a can of chopped tomatoes.  I season with kosher salt and hot sauce and add some raisins. When the rasins are plump and the dish is almost ready to eat, I add sliced green olives and slivered almonds. Serve over rice. Yum.

 ©Copyright 2011

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