What Is Left To Eat? -- a Food Journal by Laura Bracken

Potato Eggplant Curry Soup This didn’t start out as a soup.   I think I was going for a regular curry consistency, the kind that would be served over rice.   But I didn’t have any cooked rice and didn’t want to wait while I made some… and I had some veggie stock in my fridge that needed to be used so…. Soup. Ingredients 4 yellow potatoes, chopped (medium… smaller than russet, larger than new potato) 1 medium eggplant, chopped 1 onion, chopped 2T curry (see below for Whole Foods Curry blend ingredients) 1 can coconut milk (Trader Joe’s has NO added ingredients or preservatives) 2 cups veggie broth Lemon juice and salt to taste Whole Foods Basic Curry Spice Blend 2 tablespoons ground cumin 2 tablespoons ground coriander seeds 1 tablespoon ground cardamom 1 teaspoon ground turmeric ¼ tsp cayenne pepper ½ teaspoon ground dry mustard ½ teaspoon ground ginger Direction I didn’t even bother to sauté anything (I was *that* hung...

Instant Pot  Bean and Sweet Potato Vegan Chili Today’s test recipe is “Black Bean Chili” from The Fab Four Cookbook with a number of alterations.   Below is my version of it which turned out great (according to my friends and family). Ingredients ½ onion chopped 1 tsp cumin powder 1 tablespoon + 1 tsp chili powder 1 tsp smoked paprika 1 tsp oregano 1 tsp salt 4 garlic cloves mashed 1½ cups veggie broth 1½-2 cups salsa (I used a 16oz jar of Pace Organic Salsa Medium) 1 can of black beans + ½ can of kidney beans (or 2 cups of cooked beans of your choice) 3 cups of sweet potato cut into small cubes ½ can of tomato sauce Optional Toppings Avocado Cassava chips Onion chopped Jalapeno chopped Vegan sour cream Vegan shredded cheese Cilantro Set Instant Pot to sauté.   When hot add onions and a little broth.   Stir to keep from sticking.   Add spices and garlic.   Continue to add a bit more broth if sticking. ...