I’m making nice headway on the Poet blouse. It’s been super easy up until now. Button and sleeve bands are up next. It’ll likely wait until the four-day weekend kicks in on Friday.
In the meantime, I’ve had a few comments regarding cooking for the Vegan. I’m not a vegan. Nor am I a vegetarian. But, I was raised a Seventh-day Adventist who are often vegetarians. That, and my mom was a community health nurse so she was all about eating less meat. So, I’m quite used to non-meat meals and actually sometimes prefer it. And, I am secretly hoping some dietary changes will lead to some weight loss. I say all that to say that his being a vegan doesn’t bother me at all. So, what do I cook? Lots of things. Some things so good that my committed meat loving roommate always eats what I may make. Oh, not that I’m like cooking for him all the time. Usually on Sunday I try and make one decent sit down meal for the Vegan and the roommate. I thought I would show something I made this week.
Red Beans and Rice with Red Wine Simmered Seitan
Delish. The brown rice was cooked in coconut milk. The seitan was simmered in red wine with fresh thyme, peppercorns and soy sauce. It had green peppers, shallots, garlic, red pepper flakes, sea weed and more. I am far too lazy to type up the recipe. And, I’m not finding a link for it anywhere. But, it’s in ‘Vegan Soul Kitchen‘. I bought my copy used for less than $10. And, if you are thinking of buying seitan or tofu, go to your local Asian market. I paid half of what Giant charges for tofu and a fraction of what Whole Foods wants for seitan.