This May Be the Best Thing I've Ever Made

Ingredients:
About four cups dry black beans cooked and liquid kept
5 roma tomatoes (pureed, blended, or chopped as small as possible)
3/4 medium red onion (pureed, blended, or chopped as small as possible)
1/2 red bell pepper (pureed, or etc.)
1/2 hot red pepper of your choice (pureed, etc.)
4 big garlic cloves (pureed, etc.)

I got happy with my Kitchenaid tool that i got from my wonderful older brother for Christmas.

1/2 a package of MorningStar fake beef crumbles
1 Tbsp chili power
1 Tbsp cumin
pinch of cayenne pepper
tsp black pepper
3 Tbsp salt
canola oil
water

I'm going to let you know right now that this dish takes quite a while to make; it's one you'll be nursing for nearly the entire afternoon but, trust me, it'll be worth it. What chili dish that takes the afternoon isn't worth it?
To make this magnificent pot of deliciousness, you start with the very essence of the dish: the beans. Soak them over night for at least 8 hours (if you have noticed issues with excessive gas from chili before, try changing the soaking water at least once within the 8 hour soaking period).
Drain and rinse the beans, discarding any randoms that look abnormal.
Place in a large pot (that has a matching lid) with water-- enough to submerge all the beans beneath about an inch of water. Set the water to boil then lower to a hot simmer and mostly cover with the lid (I mean leave it cracked). Keep it at the simmer for at least 1 1/2 hours.
It's best to set a timer and forget about it for a while but if you're worried you didn't put enough water, check on it every twenty minutes or so to make sure you don't lose all your water.
Then, when that timer finishes, head back to the kitchen to work on your vegetable prep work. Do not turn off your beans, just lower the heat. If you don't have a fancy tool like me for the prep work, just choose one of the other options. The most important thing is to get everything small enough to create the thick texture of the final product.
Then when your prep work is done, cook on low heat with oil: your onions, peppers (hot and red), and garlic in a medium pot or pan. Add in the 1/2 to 3/4 bag of Morningstar crumbles (frozen or thawed) and let cook with the veggies for no more than five minutes. You may need to add more oil. Turn off heat after heated throughout.
Now, turn back to your beans. Drain out liquid ONLY IF the liquid exceeds a level more than 1/4 an inch above the beans.
Add the butchered tomatoes, your veggie-fake-crumble mix, and spices to the pot. Mix everything in, continue to cook for twenty minutes on low, with lid fully on.
Add a pinch of cinnamon when it's done if you like even more of a smokey flavor (I didn't add it though).
Let the pot sit for at least fifteen minutes so that way you'll actually be able to eat it in your bowl.
Pair with rice or just enjoy by itself.

Naiya Sushi! Naiya!

Let's keep this simple. Naiya Sushi is amazing. You should go.
Prices are about the same as any other Japanese-Thai restaurants but the potent and elegantly balanced flavors make this little gem stand out from all the others-- even my original go-to place in Tradition, FL: Sake Too. The spicy tuna is so fresh and formed. When you start chewing, you get that nice little kick; then, it's gone and you want more. The volcano rolls are wonderfully robust and filling. One of these rolls is likely to appease any appetite. The roll that really stood out was the Red Lady. I believe this one is special to the house but it's so simple, it's classic! The Red Lady roll is basically a California Roll with a nice piece of Tuna set atop like a perfect-fit hat. So well-rounded and light yet satisfying!
As for the Thai food, Alex and I ordered Fried Tofu (pure genius!) that was served with sweet and sour sauce, as well as the Pineapple Fried Rice (No chicken, just extra veggies). For the Fried Tofu, you have to eat it to believe the delicious savory treat this is-- just like a chicken nugget but more light. For the Pineapple Fried Rice-- a divine mountain of food. This dish holds it's own and, even with two people, will send you home with leftovers. Sorry it didn't make it into picture-form. It was just too good-- and I was too hungry!-- to stop and take a picture before diving in.
The icing to this delicious meal was a glass of Takara. Takara is a plum wine (I've finally found a wine I enjoy!) and it's sweet without being overwhelming. The alcohol is very faint but just present enough to balance out the existing sweetness. I seriously enjoyed this so much, Alex and I went to Total Wine afterwards and found a bottle-- only $7! It is now on the future special-occasion drink list.

Takara Wine

Spicy Tuna Roll
(what was left by the time I remembered to take a picture)

Fried Tofu

Sandridge (from left:) Volcano Roll, Red Lady, Sushi & Sashimi,
Chef's Samplers (Seaweed &, I think, some sort of dried crab/octopus thingy)

Volcano Roll & Red Lady = Heaven:
a little of heavy and a little bit of light.

Sushi & Sashimi

Attack of the [Vegan] Hispanic Recipe!

Hello!
sorry I haven't been posting as much lately. School is becoming even more demanding and I'm working on getting a workout in every day-- alternating between strength training and cardio. I'm proud to say I'm doing good with my morning yoga; Now I have to work on making strength/cardio alternation a habit as well... and somehow keep up with my school work and sleep. Somehow.

I have a super tight budget this semester so my nutrition is going to come mainly from produce. Sometimes you just have to get creative and throw things together to have a different dish. Here's one I didn't think would turn out so great but ended up amazing! I've already made a few adjustments to make it just right.

This veggie-loaded recipe is packed with the potent spice of Sazon. [Sazon is a spice you get in the spanish foods isle at the grocery store. It comes in an orange box and you want the one with the light-orange top half, NOT the yellow]. With the large amount of squash, this dish does, indeed, have a distinct squash flavor but it does not over-power the sweetness of the carrots nor the robustness of the Sazon. Enjoy it on top of some brown rice and you can actually call yourself Happily Vegan.

(Note: There are no peas in the pictures because it was an adjustment I made after I took them. It really adds a nicer body to the dish)

Ingredients:
6 small yellow squash, halved then cut into 1/2 inch slices.
6 medium carrots, peeled and cut into 1/4 inch pieces
2 large handfuls of cauliflower, pieces no bigger than 1 inch
1 yellow onion, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 bag of frozen peas
cayenne pepper
1 packet sazon y achote
black pepper
olive oil

Directions:
1. Be sure to wash your veggies before working with them. With the carrot you may be peeling it but it's good to rinse it off to get any remaining dirt off.
2. Coat the bottom of a large pot with a generous amount of olive oil. Heat the pot on medium-high.
3. Once the pot is heated, add in your onions and carrots. Cook for 4-5 minutes, stirring occasionally. Keep an eye on it and adjust the heat accordingly.
4. Add in the bell peppers and cauliflower and let cook for 2 minutes. Add in more olive oil if desired.
5. Last, add in the squash, garlic, and frozen peas. Stir it up, add in an entire packet of the sazon, about five shakes of black pepper, about three dashes of cayenne, and stir again. Add in about 1 1/2 cups of water and stir once more.
6. Once it comes to a boil, cover it. Cook for six minutes on medium heat.


Let me know what you think.

Awesome Vegan-Friendly Dinner

Frozen cauliflower, peas, and edamame plus sautéed onions, and garlic, with cayenne pepper, turmeric, salt, olive oil, and sprinkle of water.
Start with sauté-ing and then add in the frozen veggies and water sprinkle. Cover the pan and cook on medium heat for 10 minutes.