I am oh-so-thankful!
Thankful for you, my readers new and old, who have joined me on this journey to live more compassionately.
I am thankful for friends like Gena
who won’t let me move from New York without squeezing in a quick juice and lots of hugs on a holiday.
Thankful for a husband – not a vegan – who insisted that our last Thanksgiving in New York should be spent at a vegan restaurant.
Thankful for this incredible Thanksgiving meal.
Cocktail, bread with sweet potato butter and cranberries, grilled artichokes , beet salad, walnut-crusted seitan, and sweet potato pie. My gratitude, Candle 79, for feeding me so well over the years.
Thank-full.
After a beautiful day of gratitude, love, friendship and delicious food it’s back to reality. We are hitting the road for Colorado Monday. Things have been nutty and I haven’t been doing too terribly much in the kitchen. But when the going gets stressful the stressed go simple.
I made this soup in five minutes during a very busy work day.
Easy Black Bean Miso Soup
Ingredients (Serves 2)
- 1 15-ounce black beans, rinsed and drained (or 1 1/2 cup cooked beans)
- 1 1/2 cup miso broth (I used an organic, prepared, Whole Foods-brand broth)
- 1 cup homemade stewed tomatoes (or canned stewed tomatoes, just be sure to add some great spices to liven it up)
Instructions
- Bring all three ingredients to a boil in a sauce pan.
- Reduce heat to low and simmer for five minutes.
Alternative
If you prefer to use miso instead of packaged miso broth, simply use 1 1/2 cups water in the recipe. After the soup comes to a boil, spoon 3/4 cup broth into a measuring cup, add 1 teaspoon miso, mix well, and pour back into the saucepan.)
I made this salad – in less than five minutes – for brunch on Thanksgiving morning.
Kale and Avocado Salad
Ingredients (Serves 2)
- 1 bunch curly kale
- 1 avocado
- 1 tablespoon Bragg’s Liquid Aminos
- 1/4 cup hemp seeds
Instructions
- Wash kale and pat dry. Place in a large mixing bowl.
- Scoop the avocado out of the peel, remove the pit, and massage the avocado into the kale (use your hands!).
- Add Bragg’s Liquid Aminos and mix well.
- Sprinkle the hemp seeds over the salad and lightly toss.
- Serve right away or store in an airtight container in the refrigerator.
I am thankful for the simplicity of eating compassionately and well.
I hope that today you find yourself full of gratitude, too.
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