Edamame-Sriracha Succotash

Edamame-Sriracha Succotash

I'm late.
No, not pregnant. Late writing this post.

It was week three last week, and Carlos and I made Edamame-Sriricha Succotash from The Veggie-Lover's Sriracha Cookbook.

Admittedly, I don't really know what makes a succotash succotash, and I could very easily find (Oh Google), but . . . meh. As long as it's vegan, and it tastes good, all of that definition stuff is secondary and not essential knowledge.
This was amazingly simple to make. It's real purdy too.
Carlos just loved it! It had a little bit of kick, but not too much for me to handle.
Again, we had all of the ingredients except for the edamame. We each took some for lunch a couple days till it was gone. It was nice because I didn't need to warm it up, wasting valuable break time.

Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice

Maple-Sriracha Roasted Brussels Sprouts
with Cranberry Wild Rice

For our second week of recipe resolutaions, together, we made Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice from The Veggie-Lover's Sriracha Cookbook.

It's fun cooking with Carlos.

Awesomely, we had all of the ingredients except for the brussels sprouts. Sadly, the brussels sprouts we were able to find weren't great. They were small and rather spotty, but we used them anyway (we had a recipe we just had to make!).

The house smelled amazing. This dish was great tasting! It was sweet, with a tiny hint of spice, and the brussels sprouts were so juicy! It was a wonderful array of flavours and textures.
When we make it in the future, we'll make a combination of brown basmati rice and wild rice. Just wild rice was a bit tough (good fibre though!).

Overall, this recipe was pleasant and peaceful.

Happy New Year 2014! (Penne Puttanesca with Charred Broccolini)

Penne Puttanesca with Charred Broccolini

I'm dating a new man (as of mid-July 2013), he's so great. I'd like to tell you more about him, but I want to get to our plan for 2014.
As I'm sure some of you know, I have many vegan cookbooks. I need to update my library list. There's even more because I have a sickness for buying vegan books on Amazon.ca. Besides that, I've begun to use 20-or-so recipes, rather than trying something else. Although I have eaten a lot of great vegan dishes that Carlos, my boyfriend, has cooked up. Amazing.

We decided on The Veggie-Lover's Sriracha Cookbook: 50 Vegan "Rooster Sauce" Recipes that Pack a Punch to start. It was his Christmas gift  from me. I bought a couple bottles of sriracha and a sriracha t-shirt from RedBubble.com to make him a themed gift. First up was Penne Puttanesca with Charred Broccolini.

Carlos made this while I was doing . . . something . . . I can't recall if I was napping or what. In fact, he went out and bought the few items we didn't have for the recipe, and he cooked. And washed the dishes.

Folks, this man is amazing.

Admittedly, I was a tad nervous it would be too spicy for me. But it wasn't. The charred broccolini was perfect, and so was the sauce. Olives are not my favourite, but they were great for this dish. Very flavourful. Excited for next week's dish.

New Project

I know. I know.

It's been a long time. A looooong time since I've last posted. Again, more apologies.
<insert nervous smile>

I am working on an exciting project, and I'm reluctant to post any details at all, because I'm nervous I'll jinx the whole thing. But please know that although I'll be neglecting this blog for the next few months, eventually, hopefully, you will see why I was so neglectful. It'll become clear just how important and huge this project will be for vegans, vegans with a disability, nonhuman animals, and hopefully will help to inspire others to help animals.

                             Lofty goals, yes. 
But if goals aren't at all lofty, why bother setting them. 

                               Am I right?

                                 Peace.