In other related news ...

Kinda fucked up the other day.
We ate out. 
For those not in the know, I challenged my family to eat vegan and not eat out. So, basically, a hybrid of the books The Art of Eating In and 30 Day Vegan Challenge.
The girls were really busy w/an Audition on the westside and rehearsals in Hollywood.
I haven't gone to the grocery store to do my weekly shopping because I was too tired to walk around the store w/the most annoying people who park their carts in the middle of the aisle.
Or waiting in a long line with people who are still writing checks or counting their change.
So I really didn't have anything to throw together in hopes that it wouldn't spoil in the heat.
We hit the Veggie Grill near LAX using my birthday coupon.
BTW, if you have one nearby go try the carne asada w/avocado sandwich and sweet potato fries. And their yummylicious strawberry Lemonade drink.
Today I will be hitting the store and stocking up on bread rolls, tofurkey, Daiya, and sprouts. Then start on the baked beans, by request. I make a mean baked beans in the crock pot.

It's About To Get Crazy Up in Here!

Ready to fire up your crock pot/slow cooker?  
Starting next week the Glendale YMCA Performing Arts Academy opens!  
I am very excited for this new program.  
Mondays & Wednesdays kids will be dancing Latin Fusion with the awesome Ani Hovhannisyan from 4:30pm to 5:30pm and then learn to Jazz Funk from 5:30pm to 6:30pm.
Tuesdays and Wednesdays your children will learn and understand the art of Acting and Improvisation with the very cool Jonaton Wynne from 4:00pm to 5:00pm.
Also on Tuesdays and Wednesdays the world renowned Solid Gold dancer, Darcel Wynne-Leonard will be teaching Dance and Motion. 5:30pm to 6:30pm.
Fridays the talented Karl Melero will be guiding the children through Creative and Expressive Art from 4:30pm to 5:30pm.
We are so excited to be a part of this program!
So, because of our packed days, (not only the above mentioned activities but also gymnastics, AWANA, homework, schoolwork, auditions, callbacks, and filming) I will be dusting off my crock pot (I haven't used it for about 2 weeks to cook da beans) and experimenting with new and not so new vegetarian/vegan recipes.  Take advantage of  the fall fruits and vegetables from your local farmer's market and in your local supermarket chose your produce that are grown locally!
My teen (former home schooler) really likes school.  I think she enjoys competing with other students to get that A and she is such a social butterfly.   So far all A's in her class!
Her drama class are doing a fundraiser selling chocolates bars for $1.  I will have them with me starting this weekend.  The goal, to start off, will be 50 bars.  Maybe we will try for 100 if it goes well. So, if you would like to help out Celina and her fellow drama queens and kings buy one.  Sorry I can't ship out.  That defeats the purpose of raising funds for the drama class. 
Money goes towards field trips.  

and more beans

Growing up with rice and beans, I did not enjoy them.
We're talking about rice and beans 5 days a week with a break on the weekends when my father would make pasta taste like heaven.
Now as a mom, I appreciate the goodness of this lovely protein.
You can have it with your rice, quinoa or rolled up in a tortilla.
This article from Web M.D. pretty much sums it all up
http://www.webmd.com/diet/features/beans-protein-rich-superfoods
It is the perfect food for your budget and when you are stepping away from the rotting carcasses. Too much?
Sowwy.

Last night I soaked 1 lb. of pinto beans.
It's cooking for the day in my 6 qt crock pot for a weekend of doing nothing but lazying around sans kids.

Southwest Beans
1 recipe (see last post entitled "basic beans...")
1 4 oz can drained chopped green chiles
1 tsp ground cumin
1 tsp paprika
adobo

Drain the cooking liquid from the beans, then stir in the chiles, cumino, paprika, and season with adobo.
reduce the heat to low and cover for 30 minutes.
add some water or vegetable stock if you prefer and saucier consistency.

YUM!

basic beans in the crockpot

Just to start off, I own 2 crock pots. A 4qt and a 6qt. Some recipes do well in a 4 qt cooker but sometimes you want to cook a huge meal like vegetarian paella or curried cauliflower soup with chutney and cashews.
I am starting my crock pot cooking now that the weather is supposed to get warmer and we are supposed to spend more time in the park or the pool. Supposed to. Yes. Here in sunny California it will be cloudy, rainy and cold like touching 65 degrees this week.
oh sigh!

My first meal out of the crock pot was an easy black bean soup. It was so yummy with tandoori naan.

It takes 2 days to make it but it is so worth it.

Take 1 lb dried beans soak them in enough water to cover plus an inch or two for a 8 hours. I did this in the morning.
drain the beans and replace them in a 6 quart slow cooker. Add 1 large yellow onion cut into quarters, 2 crushed garlic cloves and 2 bay leaves. Cover and cook for 8-12 hours. This was done overnight. Try not to gnaw your arm because your home will smell like someone is slaving in the kitchen. That is the crock pot!

Now the fun part!

1 tbsp olive oil
1 medium-size chopped yellow onion
1 medium-size chopped carrot
1/2 seeded and minced green bell pepper
2 minced garlic cloves
3 cups slow cooked or 2 15 oz cans black beans drained and rinsed
1 14 oz can diced tomatoes undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
2 tsps fresh lemon juice

heat the oil in a large skillet over medium heat.
add the onion, carrot, bell pepper and garlic.
cover and cook for about 5 minutes.
transfer the cooked vegetables to a 4 quart slow cooker, add the beans, tomatoes, and their juice, stock, bay leaves, cumin, thyme, and cayenne.
Season with salt and black pepper.
stir to combine.
cover and cook on low for 8 hours.
remove and discard the bay leaf and taste to adjust the seasonings to your taste.
just before serving, stir in the lemon juice.
puree 2 cups of the soup solids in a food processor or blender and return to the cooker.

ENJOY!

The recipe is straight out of the Fresh From the Vegetarian Slow Cooker by Robin Robertson