Since I got my new job with Whole foods it has been a roller coaster of emotions and somewhat scary (and exhausting) transition. But I’m determined to get back on my feet.
After looking at my bank statement and seeing how much money I’ve spent on snacks and meals at the store while on my shifts I know this needs to stop. I haven’t been cooking at home, you see. I leave my creativity at my office, come home with no energy and insist Jason and I order out. It’s been…too much for me. Until now.
I made a deal with myself that I would get back on track. I would start cooking again, packing lunches, making dinner etc. I pulled out Kathy Hester’s Vegan Slow Cooker book. Which is brilliant, by the way. The next few posts will be reviews of the recipes we’re trying, this one being the Carribean black beans). I have a Thai pumpkin soup in the works, as well as vegetable biyrani and butter chick’n (for which I’ll actually be using cauliflower).
As a matter of fact, here is this week’s meal plan (as with all images on this blog, click to see it larger):
I won’t be posting the recipe for this since, well, it’s not mine, but I’ll let you know how it turned out and if I recommend it. So, onward!
Around the World: Kathy Hester’s Caribbean Mango Black Beans
I love black beans and I believe they are Jason’s favorite, so we use them frequently (if you can’t tell) but I’ve never done much in the way of adding any sort of sweetness. The mango in this recipe is simply amazing. That said, they do get a bit too soft if you leave them in for the full eight hours the recipe says. I definitely say add some chili powder or hot peppers, salt as needed at the table. This is a wonderful example of a Health Starts Here recipe without even saying or trying to be. Low sodium, whole, natural foods, no added processed sweetners, etc. It really is a wonderful meal.
In the book it states:
Serve this over rice, in a burrito, or by themselves as a side.
I opted to make a pot of yellow rice and they went together beautifully.
My last comment on this one is a small one. The book states “Total prep time: 10 minutes” and “Yield: 8 servings”. I disagree with both. It took me a little bit longer than 10 minutes to prep, but not a whole lot. It also only got us about 6 servings (Jason ate more than 1/8th so it went quickly), but if you plan to serve 6 as a main and give yourself a little more than 10 minutes you’re be totally good go and you’ll be super happy you made this.