Good Monday morning to you! Dave and I spent a few days in Taos – one of our favorite places – over the weekend.
We got home mid-afternoon yesterday and I immediately started pressure cooking for the week. I had three pressure cookers going at once and did a quick live broadcast on Periscope.
After I made the potatoes, mushroom rice, and lentils (all three done in under 30 minutes!),
I decided to make a quick split pea soup, too (recipe coming later this week). The house smelled great, my husband did the dishes, and I went to bed last night grateful for a fabulous weekend away and a refrigerator full of food for the week.
This is probably one of the reasons I woke up in such a great mood today. Bulk cooking for the week sets the stage for easy meals each day. Today I’ll pack raw veggies and fruit + a bowl of split pea soup to take to the office for lunch today. Tonight I’ll have lemon-dill lentils over a “baked” (pressure cooked, whole) sweet potato with sautéed leafy greens for dinner.
Therefore, I took a little extra time sipping coffee and going through my Twitter feed this morning. What great finds!
First, I saw that my dear friend Alison, of Running on Vegan, is so enamored by her pressure cooker that she wrote a post about it: Pressure Cooking Up a Storm (be sure to check out her recipe for pressure cooked Glazed Baby Carrots).
Then I saw that my friends Ethan and Michael – known by many of you as the Vegan Mos – announced the availability of their first e-Booklet! They wrote 14 original recipes – plus tips and tricks – to make your vegan Thanksgiving delicious and manageable. Even better? They are donating proceeds from their project to the Woodstock Farm Sanctuary! Order here: Mos Know Best: The Perfect Vegan Thanksgiving.
And now it’s time for me to wrap up prep for my radio show. Today on Easy Vegan my guests are two people I admire greatly. Married couple Cody Rilo and Tyler Schiedel went vegan a couple of years ago. They are both veterans in the local restaurant scene and, after going vegan, they set out to connect their work mission to their personal ethics. This summer they, along with Aspen and Mike Nipp, opened the Burrowing Owl, a 100% vegan “dive bar” in Colorado Springs. We’ll talk about how they were able to open a wildly successful vegan business in a town that isn’t all that vegan. This show is for anyone, anywhere who wants to match their personal and professional ethics!
Listen live – 11 am PST | 12 pm MST | 1 pm CST | 2 pm EST – on KCMJ.org or on the (free) TuneIn app.
