Black Bean Soup

This week has been SO stressful. Between senior reviews, signing up for TPP classes (and getting billed), working, applying to day camps for work this summer, getting my school to finally defer my college payments, and studying for the MTEL test(!!!) which is TOMORROW, I've been keeping meals simple.
Last night I made black bean soup--something that I haven't had since my first trip to the Bahamas. It's the best when it's simple: lime juice, rice milk, onion, cayenne pepper, salt & pepper, & thyme.

Creamy Coconut Sauce

Monday night I think I made this because we had extra coconut milk that needed to be used. I heated the coconut milk, added corn starch, cayenne pepper, garlic, soy sauce, salt and pepper and let it thicken. And I poured it on top of stir-fried vegetables and noodles. It was surprisingly really good. Sweet & savory.

Chickpea Patties & Mushroom Gravy

Last night I made chickpea patties. They were made up of one can of mashed chick peas, whole wheat flour, bread crumbs, thyme, shredded carrots, onion, garlic, olive oil, salt & pepper. For the gravy I boiled dried porcini and straw mushrooms for about five minutes then took them out. Then I added cornstarch, salt and pepper and let thicken. Zack made the made the mashed potatoes. And for the frozen vegetables? Well, I hate them, but I always keep some on hand for when we run out of fresh vegetables (like last night).



As for dessert, we cheated. We made No Pudge brownies for the first time (www.nopudge.com). They are really good, fat free, and super easy to make...all you do is add yogurt. I added the remaining yogurt on top with walnuts and my daily dose of flax seeds.