it's so easy to be green, esp. when you're vegan

i'm totally preaching to the choir on this one, yes it is very important to get your green on. late plug for st. patty's day? no, i'm not really up on that holiday, but i do love me some green food. pictured above was an accidental outfit matching made by me and my boy. i love showing him off, isn't he just gnawdorable? he is such a tank. i can't believe i've turned out to be one of those mothers who love to show off their kids. then again, my spouse and i didn't know we'd be the winners of such an amazing genetic crap shoot. no worries, this child will not be entering any baby beauty contests.
now for the avocados. i love them. lovey-lovey-love-love them. what a superfood! packed with all sorts of good fat, vitamins, and flavor these emeralds are what vin likes to call "nature's cheese". true dat. pictured above is a creamy avocado dressing i made with 2 avocados, lime juice, fresh parsley (about a cup of it chopped), 2 cloves of garlic, 1/4 c. chopped onion, sea salt, and a cup or so of water. i pureed it in the blender and kept it in the container with the seed. someone told me keeping the seed in guac or a dressing will keep the avocado green. i'm not sure if that is 100% fact, but my dressing was bright green for a few days. this stuff went really well with the tabbouleh pictured below:
tabbouleh is impossible to screw up. you just take soaked bulghur-(follow the instructions!), fresh parsley, mint-(optional, i didn't have it when i made this batch) olive oil, onions, cukes, tomatoes, and anything else that floats your boat. throw in some fresh lemon juice, sea salt, and ta-da--tabbouleh! i used the avocado dressing as a topping because i like my food topped with other food, but it is most certainly not a requirement.

what are your favorite green foods?

spinach a la rachel

hi everyone! i hope y'all have had a great weekend. it was a tad chilly in southern indiana, but that didn't stop me from cooking. i made spinach a la rachel. i'm sure it probably has a fancier name, but all i know it as "that awesome shit rachel makes."

maybe it's just me, but do any of you out there think chickpeas look like little butts? point in case is the one sitting over yonder on the left hand side of the photo. i think butts are adorable. anyway, here's the unmeasured recipe:

• fresh spinach
• olive oil
• garlic granules
• raisins
• chickpeas
• balsamic vinegar
• sea salt

*pine nuts are optional, but i did not have them on hand when i made the dish this time.

wash and chop yo spinach. now sautee it in olive oil and sprinkle in the garlic granules, raisins, and chickpeas. don't over cook or you'll end up with mush. sprinkle with sea salt and balsamic to taste.

i'm craving this

i'm out of food porn pics--d'oh! so i did an image search for vegan panang curry and this beauty popped up from the very awesome blog of sick of lettuce. i didn't have curry available so i had a bagel sammich instead. i'm full, but i still want curry. curry, curry, curry. brittany writes a fine blog. and like her, i'm on a search for the perfect tempeh reuben. first, i must get the curry.

pixie pine has an awesome entry on her favorite things and i thought i'd do that but i'm too lazy. do any of you facebook? is that even a verb? feel free to send me a friend request and you'll learn all sorts of heinous stuff about me.