I haven’t posted in a few days, since I have been quite stressed out. I have still been cooking, but not anything too exciting. I have been stressed because a couple of days ago I caught my crazy religious fanatic neighbor on my property trying to scare my dogs, by screaming and barking at them. I had a big argument with him and had to call the police. This is not the first time he has barked at the dogs. Both my dogs hate him and go crazy when ever they see him walk in the street. However, this is the first time I found him inside our front gates. After the police spoke to him they realized he was crazy. They told him the next time he trespasses into my property or makes a public nuisance by barking at the dogs, then he will get charged. I know this isn’t over. He intend going to the council about my dogs barking and being ‘dangerous’. I’ve spoken to the council, so I just have to wait now and hope they side with me. Who could ever thing these two little guys are dangerous. I took them to the dog park today. They haven’t been in over 6 months, so I was a bit scared what would happen. But they were really good. Well Albie did have a tussle with the first dog that arrived. But then ten more arrived, so he realized he had to get along with them, because he was out numbered. I just can’t believe how big he has grown. He was the biggest dog there today. It was funny seeing a couple of the dogs run straight to him, since he was the biggest. Once they got the ok from him, they knew they wouldn’t have any trouble with the others. Little do they know how much of a baby he is.
A couple of days back when this all happened. I had plans of making Nachos with Black Bean Chili from scratch. However, it got to late and Marco thought it was better we bought the Nacho Topping and Corn Chips, since he was too hungry to wait. We used Old El Paso Nacho Topping, with Pinto beans and Mission Corn Chips. Both of these products weren’t too bad. I don’t usually buy Mexican products anymore, but I was happy with ingredients in these ones. For the cheese sauce I used Avocados and Ales recipe, Vegan Nacho Cheese. This is a really delicious nutritious alternative to using store bought melty cheese. I promise you won’t be able to tell the difference with the taste and texture. I will definitely make this vegan cheese alternative again. I served this with the leftover Cashew Sour Cream and Guacamole So happy avocados are back in abundance at the moment.
I have still been juicing everyday. Marco is also really been enjoying the juices and is getting use to eating raw vegetables for breakfast. Our favorite combination is Apple, Orange, Spinach, Celery, Carrot, Broccoli, Lime, Beetroot and Spiralina. I also love ginger, but Marco is not a fan. Other ingredients I have added include Plums, Zucchini, Parsley, Pumpkin, Cucumber, Mandarin and Lettuce. I really like the taste of lettuce and plums. But still not a fan of parsley. So what have been the outcomes? In 7 days my skin cleared up and I can actually sleep at night and don’t wake up until 7 hours later, when I feel really refreshed. I also don’t feel like I need coffee. In past 20 days I have had one after having a terrible headache for a couple of days. I think I had coffee withdrawal, since the headache disappeared after I drank coffee. But I haven’t had another headache. Unfortunately, my skin is not as perfect as it was, since I gobbed up two jumbo Anzac Biscuits, that Marco’s boss made. I was told that it was dairy free, but turns out they weren’t and that the guy didn’t realise butter was dairy. So I will be juicing my way back to better skin again.
Yesterday, I took a break after 20 days of juicing and made Tiramisu Pancakes for breakfast, from Chloe’s Vegan Desserts. These were amazing and hands down the best pancakes I have ever made. You can find the recipe here. I used whole wheat flour and used vanilla extract instead of dark rum. Although this batter is not sweet, since it only calls for maple syrup, the chocolate chips sweetened it nicely.
Tonight I made a Cuban classic, Black bean Soup or Sopa de frijoles negros. This rich, spicy soup is typically prepared in Cuba, Puerto Rico, Mexico, Brazil and other nations in Latin America. The ingredients usually present are black beans, salt, ham hocks, onions, garlic, tomatoes, chili peppers, powdered cumin seeds, oregano and vinegar. It is often pureed smooth or can be left more chunky and rustic.
I looked at numerous recipes to come up with the right ingredients. I am not sure how authentic mine is, but it tasted really, really good. It had almost a meaty texture and taste. It also got Marco’s seal of approval, he had two serves. I also made Homemade Nachos (baked corn chips) to go with it. I used suckitupnotin recipe, Homemade Nachos. Instead of Garam Marsala, I used Cumin. Other then that I followed the recipe. I recommend not cooking them any longer then 12 mins, as the longer they cook the harder they go.
Cuban Black bean Soup (vegan, gluten free, soy free, nut free)
2 tablespoons olive oil
1 red onion, diced
2 garlic cloves, diced
1 serrano chilli, diced
1/2 green capsicum, diced
2 tablespoons ground cumin
1 tablespoon ground cayenne or chili powder
1 teaspoon dried oregano
450g cooked black beans
4 small tomatoes, diced
3 cups vegetable liquid stock
1 tablespoon lime juice (and more to garnish)
sea salt & black pepper to taste
2 shallots, diced to garnish
coriander leaves, diced to garnish
red capsicum, diced to garnish
vegan sour cream to garnish (Cashew Sour Cream)
1. Heat olive oil in a large pot. Add red onion, garlic, serrano chili and green capsicum. Saute for 4-5 mins.
4. Add lime juice, salt and pepper and cook for another 10-15 mins.
5. Puree half the soup with a bar mix or processor, then combine again and reheat.
6. Serve soup and garnish with shallots, coriander, red capsicum, vegan sour cream and fresh lime.