Lynn – Love & Taxes

crockpot recipe - podcast - vegan

My body hasn’t quite adjusted to daylight savings yet; I’m starting my day around the usual time (7:30-8:00 am) but have found it more and more difficult to physically peel myself outa bed. Since I went to the gym yesterday I agreed with my groggy limbs that an hour-long walk with Julius would be a nice way to get some exercise. We walked by the shoot for “Beverly Hills Chihuahua 2″ with the hopes that Julius would get discovered, but no such luck.

(He took the rejection very well.)

For breakfast, I combined some organic fat-free cottage cheese, 1/2 a banana, some organic frozen wild blueberries (defrosted for 30 seconds in the microwave) and 1 tsp of Cranberry Ginger Chia Goodness.

This was a fantastic combo of flavors though I don’t like how curd-y this particular brand of cottage cheese (from Trader Joe’s) is. I guess prefer a more creamy/small curd consistency.

I also sipped on some Yogi Ginger Tea.

My Tuesday evenings are usually pretty busy because I teach a piano lesson and see my shrinky dink, which leaves me mentally exhausted and starving by the time I get home. Now that the weather is cooling down, I dusted off my trusty crockpot to take care of dinner tonight.

I heart my crockpot. It almost feels futuristic, like having a robotic chef. I love walking through the door and smelling a home-cooked, hearty meal – and there are always a ton of leftovers. Yay, crockpot. I truly love and appreciate you.

My favorite site for crockpot recipes is A Year of Slowcooking, which was one blogger’s challenge to use her crockpot every day in 2008. Now she’s a published cookbook author.

I had a bag of lima beans sitting in the pantry, so I tried Allison’s Lima Bean Casserole Cassoulet, adapting the recipe with what I had in my house and making it vegan:

  • 1 pound lima beans, soaked overnight in water (water dumped today)
  • 1 cup water
  • 28 oz can of organic diced tomatoes
  • 2 Tofurkey sausage links, chopped
  • 1/2 a large yellow onion, chopped
  • 3 large TB crushed garlic
  • The bottom remnants of a yellow mustard jar (mixed with water to get it out), probably about 1-2 tsp worth
  • couple grinds of black pepper

Combine all the ingredients, cover, and set on low – I did this around noon and will be home between 7-7:30pm so we’ll see how it turns out!

Now I’m tackling another thing I haven’t seen since the beginning of 2009 – tax receipts. I vowed I would be better about recording everything but, as usual, I put it off until the end-ish of the year. It’s such a tedious task, but I try to make it fun by listening to old NPR podcasts, like The Splendid Table, which is a great culinary show if you haven’t heard it before. Another story I listened to (and loved) was Jessi Klein’s “Dale”on The Moth Podcast; if you’ve got 20 minutes and need a good laugh I highly recommend it.