vegetarian

All posts tagged vegetarian

A Sandwich Inspired by Mom

Published August 9, 2016 by lynn k scott

I would venture to say that food is one of the most important things in our lives (besides for nutrition) that bind us to family, other people and cultures.  We grow up eating a variety of food, mostly influenced by our parents and then we develop our own likes and dislikes and venture further into the culinary journey that helps make us who we are.

My mom was a decent baker, but horrible cook.  When I say horrible, she would admit it, especially after one of our dogs refused her meal.  Seriously!  The dog snubbed his nose at human food.  It was pretty funny at the time and still makes me smile some 30+ years later.  That being said, she did introduce to me to one sandwich, that even to this day, I will still make from time to time.

I will preface the sandwich that I have always been a bit odd when it comes to unique sandwich combos.  Then having spent 25% of my life as vegetarian, can’t believe I can actually even state that figure…but I digress, I ate this sandwich then too.

Ok, here it is…and don’t knock it til ya tried it:  olive and cream cheese sandwich.  It’s relatively easy.  Take your favorite olives, or combination thereof, and dice ’em up.  Add the olives to softened cream cheese and mix.  Now, you can stop there and make a sandwich straight away.

OR…..

Get creative…add a bit of lettuce or perhaps alpha sprouts.  Top with a tomato and then the olive spread.  Perhaps you want to use a hoagie roll or toast your bread of choice?  I’m in California…add an avocado…we put that on everything.  I would post a picture, but I ate my sandwich before snapping a picture.  Sorry, it was just that good!

When all is said and done, it’s a sandwich from my childhood.  It’s a memory of my mom.  It’s one of my comfort foods.

Crock Pot Potato Soup

Published January 16, 2016 by lynn k scott

This morning, as I was checking out what happened on Facebook while I slept, my friends had posted this recipe for a Crock Pot Potato Soup.  I shared the post and thought, I have all the ingredients to make this.

After I got back from the gym, cleaned the kitchen, I decided to whip this up.  I love my crock pot and if there is a recipe that I can make in it, using fresh ingredients, I’m all over it.  Add to the fact it’s been rainy and a bit on the nippy side here today, and potato soup, with a little cheddar cheese added to it, sounded pretty good.

I adore these little video clips adding the ingredients and quickly showing you quantities.  I personally don’t need the videos, the recipe would suffice too.  However, for those who may not cook often or are new to using the ever versatile crock pot, they are quite helpful.

Watch the video to see the soup come together in mere seconds.  I’ve listed the recipe below should you want to jump to the head of the line.

  • 4 cups potatoes; diced
  • 3/4 cup of onion; chopped
  • 4 cups chicken stock (I used homemade vegetable stock)
  • 1/2 TBSP salt
  • 1/2 TBSP pepper
  • 4 TBSP butter
  • 1/4 cup of flour
  • 1 1/2 cups heavy cream
  • 1/4 cup sour cream

Add the potatoes, onions, stock, salt and pepper and stir (the video omits this step).  Set the crock pot on Low for 6 hours or High for 4 hours.  After the set time has expired, melt the butter and add the flour; stir.  I used Pamela’s gluten-free flour and it worked great. Let the mixture cook for about a minute and then add the heavy cream and sour cream. Stir mixture until it thickens a bit.  Add the mixture to the crock pot, stir, reset timer for another 30 minutes on Low.

I didn’t think there was enough salt for all those potatoes.  As soon as I tasted it, I knew I was right.  It could use more, but easily corrected by the person eating the soup.  Garnish soup with cheese, scallions, bacon bits, etc.  I like the texture of the diced potatoes.  If you prefer a creamier soup, by all means use an immersion blender or blend in batches in a traditional blender.

This soup would be great in a bread bowl or served with a few slices of baguette.  Sadly, these aren’t options for me, but it’s how I would have eaten this in the past.  I will definitely be making this soup again.  With my substitutions, the soup is now vegetarian and gluten-free (for those that need/want those options).

Enjoy!

11 Things Vegetarians Are Tired Of Hearing

Published January 13, 2016 by lynn k scott

Reblog from Hookup Cultures.  I can relate to this post so much.  I was a vegetarian/pescatarian for 9 years.  I enjoyed that time in my life.

Comments have been disabled.  Please visit original post to leave a comment.  Thank you!

Rosie Culture

1. Don’t you miss it?

Not really, no.

2. Oh so you’re not actually a vegetarian?

Yea, technically I’m a pescatarian because I eat fish but then you would start making fun of that too so…….

3. But like what do you eat…

You know all that stuff on your plate that isn’t meat? I eat that.

4. Do you do it for the animals or because you don’t like meat?

For the animals. But also I don’t like meat – does it matter?

5. You know you’re not helping any animals, right?

I’M HELPING MORE THAN YOU ARE

6. Don’t you want to eat this big juicy steak?

No, not really. And I would appreciate you not sticking your food in my face.

7. What happens if you eat meat?

Nothing. Unless I consumed a large quantity and go sick, but most likely nothing.

8. Would you be upset…

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