I know, I know. I’ve been MIA for a while. I attribute it to a new-veg funk. Being veg and trying to figure out what to eat got very overwhelming. So I was cooking normal for my family and eating very blah for me. It’s not easy. 🙂 I’ve been trying to change that though. Lots more searching on the internet. I spent a week with my daughter in Cedar City, where she did the cooking for a change (she’s veg too). I also joined a fruit and veggie co-op called Bountiful Baskets. The basic premise is this: At the beginning of the week (Monday – Tuesday OR Tuesday –…

Have I mentioned that I am always changing up recipes? Well, it’s true. This time I changed up my own recipe…the one for Black Bean Enchiladas. It was yummy, though. Black Bean and Spinach Enchiladas 1 medium onion, chopped 1 tbsp olive oil 1/2 of a (16 oz) bag of frozen sweet corn 3/4 cup salsa 3 cans black beans, drained and rinsed 2 pkgs frozen chopped spinach, thawed, and squeezed dry 2 (10 oz) can green enchilada sauce 24 corn tortillas Spray 2-11 x 7-inch baking dish with cooking spray. In a 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5…

I may have mentioned that I checked Veganomicon out from the library. This is definitely a book that I want to own, however, so it is now on my wishlist. I’ve cooked (my version of) two recipes from it, and I love it. Great inspiration! I am sure the recipes are fine just as they are–I just can’t seem to cook that way. It is very unusual for me to follow a recipe precisely (except when baking–that is imperative, although there are places there as well for creativity). Anyway, this is my version of Isa’s Cauliflower and Mushroom Pot Pie with Black Olive (Biscuit) Crust. Mushroom, Leek, & Cauliflower Pot…

Sunday was another one of those days. We were all lazing around the house, and we discovered kinda late that the Awards Ceremony we were attending was refreshments only, not dinner like I thought. I was being lazy and I didn’t want to go to the store, which leads me to that platitude “necessity is the mother of invention”. The Asparagus Pepper Pasta was a hit earlier in the week and I still had asparagus and peppers left, so I revisited the recipe (with a few changes–again, that seems to be how I cook). Asparagus Pepper Pasta Revisited 1 lb asparagues spears 1 orange bell pepper, seeded and cut into…