Chip's lunch: March 23, 2010

I think I've still got it! Today was rainy and chilly and generally gross, so I made some of Tasha's delicious white bean and kale (I used spinach, not kale) soup. This soup is just so satisfying, and I love that it's vegan, low fat, and full of protein. I threw in a few other vegan items and...another tasty and vegan lunch!



White bean and spinach soup, banana, fair trade organic dark chocolate, homemade vegan carrot spice muffin, and a Gala apple with organic cinnamon.

Chip's lunch: February 1, 2010

This is another accidentally vegan lunch. If we hadn't run out of cheese today, it wouldn't be vegan. But since I left it out, it's an all-vegan meal (yes...Oreos are vegan; not all vegan food is healthy). The refried beans are left over from tonight's dinner.

A few years ago, I came across a recipe for refried beans that is so easy and so much more delicious than the ones that come pre-made in a can. It's super easy: just saute 3 or 4 cloves of crushed garlic in 1 tablespoon of olive oil with 1 teaspoon of cumin and 1/2 teaspoon of chili powder. After two minutes, add in 1 15-ounce can of pinto beans with liquid (I usually rinse them and then put them back in the can with fresh water; bean water weirds me out). Simmer covered for about ten minutes. After 10 minutes, uncover and use a fork to smash the beans. Continue to cook until they're thick enough, and add salt and pepper to taste.



Gala apple with cinnamon, diced Campari tomato, Romaine lettuce, whole wheat tortillas, homemade organic refried beans, organic salsa, Oreo, and Mi-Del ginger snaps.