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

I've had a lot of good meals and tried a lot of new recipes since I last posted... but in my typical all or nothing perfectionist mentality, I didn't post anything here because I didn't want my posts to be half-assed. Apparently I can get over that because my next two posts will definitely not be full-assed.  I'd rather have a place I can refer to when I'm looking for a recipe that I tried, even if it doesn't have a great photo or whatnot... than not be able to remember what recipe I used for a really good meal. So, with that out of the way, the other day I followed a recipe called "The Best Vegan Chili".  Here's the link to the original recipe. I'm also going to post the ingredient list because I have this fear about other people's blogs being taken down and then the hyperlink will go nowhere and the recipe will be lost to me forever.  Also because I made a few minor alterations.  For example, the original recipe called for olive oil...

Winner winner chicken dinner! Without the chicken, of course. Made something this morning that turned out awesome (and was fast and easy!). I'm going to share my recipe with you, but please keep in mind that I'm all for alterations.  Use whatever veggies you've got.  And although mine is vegan, feel free to meat it up if that's your pleasure. Vegan Thai Flavors Lentil and Vegetable Stew 1 large onion cut up a bit 2 T broth (or oil if you're not going oil free) 3 garlic cloves minced 2½ cups vegetable stock (or whatever you would normally use) 1 cup uncooked French lentils (use whatever lentils you have) 2 carrots cut up a bit ½ cauliflower cut up a bit 1 large zucchini cut up a bit Salt Red pepper flakes 1 can full fat coconut milk (use low fat if you like) 1 jar Thai Kitchen Green Curry Paste (4 oz jar.. see below for list of ingredients) Juice of 1 lime 1 can green beans, drained 1 can peas, drained You may notice there's a proces...