Well… like a lot of bloggers it seems I have to bear the news that I may not be able to keep up with commenting or even posting quite so often as before (still often – blogging gets my sillies out, and is thus very vital!). I think it’s a summer thing. Also, much MUCH drawing to be finished, books to read, hanging out to do… the usual.

Anyway, that craziness up there is natto! Weird food, but strangely delicious. It’s a fermented soybean that they eat a lot in japan, with brown rice, chopped scallion and soy sauce, and I’ve gotten kinda hooked on it. It’s full of B12, too (the absorption of which is still in debate, but I’ll take my nutrients as I get ’em).

And I tried, oh I did, to give up the oatmeal thing in the morning, but I was crazy hungry by 11 am and went screaming for banana oatmeal bread – go figure. So I’m back, but I’m switching up the flavours and it’s so much more fun this way! So far I’ve tried it with gomasio, kelp and toasted sesames (very good, savoury… completely unphotogenic though), and this morning was amazing – ginger, nutmeg, cinnamon, candied ginger, dates, flax seeds and lots of perfect fresh blueberries.

Dinner number 2! Clockwise from the left, it’s leftover paratha; sliced mango and avocado; steamed kale; smoky red bean and quinoa croquettes; Vcon gazborscht; big green salad; and get this —- Aux Vivres chana masala!! P brought it from work and it’s the exact stuff they put in my favourite menu item there, the chickpea chapati wrap. It’s fatty and addictive and hee hee! We have secret restaurant food! :DD

*sexy shot of the oh-so refreshing gazborscht with homegrown cilantro*

*sexy shot of the quinoa croquettes* (recipe follows, ooh!)

Smoky Red Bean & Quinoa Croquettes (makes about 15, maybe… I’m guessing)

Ingredients:
1 1/2 cups cooked red quinoa
2 cups cooked red beans (or blackeyed peas)
2 cloves garlic, minced
2 scallions, diced
1 small sweet potato, diced and steamed
1/2 red pepper, diced small
1 cup spinach, minced
1 jalapeno, minced
1/2 cup bread crumbs
2 tbsp gluten flour
2 tbsp flax meal
1 tbsp almond butter
1 tbsp Braggs or tamari
3/4 tsp chipotle powder
1/2 tsp marjoram
1/2 tsp cumin
1/4 tsp chili powder
juice of 1/2 lime
1/8 tsp Liquid Smoke
2 tsps olive oil
salt and pepper to taste

Directions:
1. Mush half of the beans and leave the rest whole. In a large bowl, combine everything together along with the beans and mush with your hands until it forms a very thick paste.

2. Scoop out about a 1/3 of a cup and form it into a patty. Repeat, repeat.

3. Heat a bit of olive oil in a heavy skillet over medium heat and cook for about 4 minutes each side, or until nicely browned and slightly firm. Serve with guacamole and chips, or fresh corn, or mango.

Advertisements