Burrito Sandwich

I just made an amazing sandwich for lunch with some leftover refried beans... I didn't take a picture because I had no idea how good it was going to taste.  Next time I make it, I will be sure to post one here for you.  Here is the basic recipe:

3-4 tbsp refried beans, warmed
1/4 of a red bell pepper, sliced 1/4' thick
2 slices whole wheat (make sure its vegan) or ezekiel bread
large handful of mixed lettuces (I used Green leaf, Frisee, and Radicchio)

1) In a small skillet, boil the red bell pepper in water until softened (3-5min). Drain.
2) Spread warmed refried beans evenly on each side of the bread.
3) Top one side with red peppers, and the other side with the lettuce. Place lettuce slice on top of the red pepper slice.

* I ate my sandwich just like this...but if you want a more delicious, greasy sandwich, I suggest spreading Earth Balance on both sides of the sandwich, and grilling like a grilled cheese sandwich. I was tempted, but thought I didn't need the extra calories!

This sandwich is soo easy and so yummy! Even my meat-eating little brother enjoyed it (he named it the Burrito Sandwich).

Again, I will post a photo asap.

<3

Rosemary Cannellini Soup

I love soups, and this soup is just so yummy (and healthy, too!) that I had to share it with you. It is an adapted vegan version of Giada de Laurentis's Tuscan White Bean and Garlic Soup. In her version, she uses sage, which could be used if you don't like rosemary. I love rosemary, so I prefer that. Enjoy!

1/2 tbsp Earth Balance
1 tbsp olive oil
3 shallots, sliced thin
20 fresh rosemary leaves (approximately 2 long-ish sprigs)
2 15-oz cans cannellini beans, rinsed and drained
4-6 cloves of garlic, roughly chopped
4 cups vegetable or no-chicken stock
1/2 cup soy creamer
sea salt and fresh ground pepper to taste

In a medium soup pot, sautee shallots in the Earth Balance and olive oil, until soft and translucent. Add garlic, rosemary, and beans. Sautee for a minute or two. Add stock and mix together. Let simmer for 15-20 minutes. Using a blender or food processor, ladle 1/4 of the soup mixture and blend until smooth. Pour the mixture back into the soup pot. Repeat this process 2-3 times. Turn heat to low/simmer, and add soy creamer, salt and pepper. Keep soup on low heat if serving, or refrigerate or freeze in batches.

So easy! So yummy!

Hello!

Hello! Welcome to my blog! After a roller coaster of being vegetarian, vegan, and meat-eating, I have finally decided to strictly stick to my vegan ways for several reasons:

1) Skinny Bitch. It outlines all of the moral and health reasons for being vegan, all which I agree with. Brilliant book.
2) I am extremely, extremely health-conscious.
3) After having digestive problems for many years, I have finally discovered that a huge cause of my body's malfunctioning was meat and dairy.
4) To feel like a million bucks.
5) Vegan food is fabulous and much more fun!


I absolutely love to cook, so naturally, I have been experimenting a lot with healthy and satisfying vegan recipes. I will be sure to post new and exciting ones, as well as my reviews and "tweakings" of found recipes, whether they are from blogs or vegan cook books.

Hope you enjoy! Happy recipe sharing :)