he ate soy!

~We are never deceived; we deceive ourselves.~

-Johann Wolfgang von Goethe

Okay, I wouldn't go as far as to say I deceived him. However, I failed to mention, as he took his first bite, that my "bean burrito" was actually bean and SoyRizo (soy chorizo). Funny thing is, he loved it! Several bites later, when I told him what he was eating, he shrugged it off, coughing it up to his hunger.  Not two days later, Carnivore asked for more!!! The boy wanted soy!  There's a first for everything! Now, he is a big fan... and we have ONE meal we both enjoy!

You must try this product--it is really tasty! (just ask Carnivore!) www.elburrito.com/soyrizo.html

Here is how we prepared our Baked Bean and SoyRizo Burritos:

Preheat oven to 350*.

Heat a skillet with one turn of extra virgin olive oil.

Add one package of SoyRizo (you have to remove the product from its "casing" first)

Separate the SoyRizo from its tube shape, and cook for 2-3 minutes over medium heat

Add one can vegetarian black beans (drained)

Continue mixing together for 2 minutes

Add one can vegetarian refried beans and continue over heat until mixed together.

On a cookie sheet, lay tortillas flat. Spread a small amount of butter or vegan spread across one side of the tortilla. Flip over the tortilla and put bean/soy mixture into a rectangle in the center of the tortilla, top beans with cheese/vegan cheese. Roll the tortilla into a burrito, leaving the butter side on the outside. Bake for 3-5 minutes, until tortilla has slightly crisped and turned a golden brown. Optional: top with queso (carnivore) or salsa and serve with chips!

More recipes, using SoyRizo, available at the website above under tab "Recipes."

a yummy math problem

~Autumn, the year's last, loveliest smile.~
-William Cullen Bryant

Here is a math problem for you... If Fall = Cool Weather and Cool Weather = Chili, then what does Fall equal? Chili!

Here is a wonderful vegan 3 Bean Chili recipe that carnivore would never know was meat free... but if s/he does, just add some prepared ground turkey into the bowl after serving the vegans.

Ingredients

2 tablespoons (2 turns around the pan) olive or vegetable oil
1 medium yellow skinned onion, chopped
1 large red pepper, seeded and chopped
1 large green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 cloves garlic, crushed and chopped
1 cup pale beer or vegetable stock/broth
1 (32- ounce) can crushed tomatoes
1 (14-ounce) can vegetarian black beans
1 (14-ounce) can dark red kidney beans
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon cayenne hot pepper sauce, several drops
1 teaspoon coarse salt
1 cup spicy vegetarian refried beans

Optional Toppings:

8 ounces (2 cups shredded) spicy Monterey Jack or smoked cheddar (vegans, use Follow Your Heart cheddar)
Chopped scallions, whites and greens
Diced fresh seeded plum tomato
Blue and red corn tortilla chips or black bean tortilla chips, for dipping
Sour Cream (vegans, use vegan substitute)

Directions

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes.


Ahh the warm feeling of fall soup.  Sorry, professional leaf raker not included.

lacking spontaneity

~Equal rights for all, special privileges for none~

-Thomas Jefferson

Carnivore and I can be described as many things.  Some would use positives in describing us, while I'm sure there are people with choice words on the topic.  We are the definition of "opposites attract" which is quite obvious just by reading the title of this blog.  However, one thing we do lack is spontaneity in our dining choices.  Not to discredit my previous posting on restaurant choices. However, those options are perfect for a casual Tuesday night dinner.  Not for a celebration or special events. Case in point: Carnivore surprised me with an evening out tonight.  We are both looking forward to a great meal, lots of wine, and good company.  He had picked a restaurant ahead of time, which I, sadly, had to reject. I knew there were no options for me, the second I heard the name, which is such a disappointment since I had so wanted to check out the new hot spot. The world of veganism really reduces our ability to be spontaneous.  Instead, I have been on the internet for the last two hours combing through online menu after online menu, looking for one fine dining establishment that suits both our needs.  Sure, I can go anywhere and ask the server for a house salad, no cheese, and perhaps a vegetable medley. Woopie. In carnivore terms, this would be like having a baked chicken breast at every restaurant you go to, where the excitement and enjoyment of eating is removed. Vegans are foodies, too. 

We recently watched an episode of Top Chef where the contestants had to prepare a vegan dish which left the vegans and carnivores at the table equally pleased, and neither missing meat.  The creativity and thought put into the food was amazing, and I found myself jealous of the judges' palates, for once.

When looking to make a reservation for dinner tonight, I was presented with 74 available fine dining restaurant options.  I probably looked at 60 of the menus.  Not one offered an entree for a non-meat eater that consisted of more than pasta with garlic and olive oil, a large salad (leaving off the cheese), or the aforementioned vegetable medley. Where are the interesting tofu dishes in the fusion experience? Why can James Beard award winning chefs create a "new" steak, but cannot cook with tempeh? Furthermore, and I suppose most notably, why is the art of cuisine limited to the world of carnivores?

If vegans ruled the world, every restaurant you walked past would be filled with organic vegetables, local tofu, and hearty dishes made to wake the taste buds and fill the stomach. This would be the true measure of one's cooking ability. Lord knows the world does not need another demi glaze for a pork chop.

...and there's my soapbox.