Tuesday, March 10, 2015

march discipline: but mostly other stuff

hi guys.
i must say, ten days into the 'mostly vegan' discipline has been a debacle. i am still paying attention, just cannot seem to stay focused or away from dairy. i know preparedness is key. i haven't been prepared. sliced cheese...cream cheese...sour cream...butter...milk chocolate, oh my! the concept seems simple but it is a huge leap.

later this month, i will be interviewing friends who are dedicated to specific dietary commitments with different circumstances. i believe becoming educated is a wonderful first step. i have undoubtedly made changes, just cannot yet qualify as 'mostly vegan.'

so instead of dwelling on my weaknesses, here is a brief review of recent positives!

casino night was at the tail end of february. my dress was simple. the cut out made it a bit more interesting. i scored this lbd at Express. it's no longer available, but turns out they are a great go-to.

i also stumbled upon a feathered friend

and our collective basket raised mad funds for charity.

 we celebrated emily's 13th birthday. stay tuned for our girls trip in a couple weeks! hint: fashion

and we got to see this little guy too. this image makes my heart smile.

we toasted to my parents new and improved kitchen! it is gorgeous and so nicely stylized.

last weekend one of my dearest friends came to visit, from chicago, with her tribe of five. our time together was so natural. we have been friends for over 22 years. this visit has me reflecting on friendship. i have decided that i chose friends wisely during my high school years and am choosing friends just as wisely in my 30's. in college and in my 20's i encountered lots of people, but not my kind of people. {megan T is an exception!} but generally i attracted the wrong people. choose your friends wisely and thoughtfully. it matters. there are wonderful people in the world, don't invest in anyone who doesn't love you right back. surround yourself with great people! it truly is an intention.      



3 comments:

Máirín Maureen said...

I have a dear friend who went from carnivore to herbivore to vegan over the course of a few years. His wife recently took the same journey finally going vegan on their wedding day. If you'd like their information to inquire how they adapted to the changes, let me know. They have some amazing recipes to share too. Two words: corn chowder! :D Yummy!

Anonymous said...

can maureen post the yummy vegan corn chowder recipe under comments for all of us to see? sounds like it would help me with my attempts at becoming vegan! thanks in advance!

Máirín Maureen said...

Vegan Corn Chowder Recipe
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1 tablespoon coconut oil
1 medium onion, diced
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
4 cup fresh corn (from 5 to 6 ears)
1/2 lb carrots, peeled and cut into 1/2 inch chunks
1 lb thin skinned potato (like Yukon gold), cut into 1/2 inch chunks
4 cups vegetable broth, divided
1 tablespoon corn starch or arrowroot
3/4 cup coconut milk, regular or lite
2 tablespoons fresh lime juice
Salt to taste
Fresh black pepper to taste

To garnish:
Chopped fresh chives (1/2 cup)
Thinly sliced fresh basil (1/2 cup)
Thinly sliced radish
A few extra fresh corn kernels

Preheat a 4 quart soup pot over medium high heat. Saute onion in oil with a pinch of salt until translucent, about 3 minutes. Add garlic and red pepper flakes and saute for another minute. Add corn and carrots and cook for 3 more minutes or so.

Measure one cup of the broth into a measuring cup. Mix in the cornstarch with a fork until dissolved. Set aside.

Add remaining 3 cups of broth to the pot, along with the potatoes. Cover and bring to a boil. Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 minutes, or until vegetables are tender. Remove corn cobs. Add remaining vegetable broth and starch mixture, and cook to thicken, about 3 minutes. Add coconut milk, black pepper, salt to taste and lime juice.

Use an immersion blender to blend about half of the soup. If you don’t have an immersion blender (get one!) then transfer about half of the soup to a blender or food processor and puree until smooth then add back to the pot. If the soup is still steaming hot, make sure to either keep the opening on top of your food processor open, or lift the lid often for steam to escape.

Taste for salt and seasoning. Serve garnished with fresh corn kernels, fresh herbs and radishes.

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