Vegan

When I started eating vegan a little over a week ago, I was really worried about finding enough food to fill my belly. And I'll admit, the first couple of days were difficult. But now, I find more recipes than I have time to try. I even discovered an egg substitute made out of crushed flax seed that I should be able to use in baked goods!

I haven't been serving Tim and the kids vegan meals, but I do slip some items onto their plate. Isaac tried tofu this evening, and he had to follow it with a chocolate-marshmallow cookie.

One of my favorites is Hummus--which is SO easy to make.

1 can of chickpeas or black beans, drained and rinsed
2 cloves garlic
1/4 cup of water (and more if needed)
a couple of tablespoons of olive oil (to taste)
dash of salt
dash of cumin powder
dash of herb de provence

blend in a blender and serve with veggies or corn chips

So good. This evening, Isaac and I filled little baked corn chip tostitos scoop-able "bowls" with a little bit of hummus and topped each with a wedge of cucumber, a slice of tomato, yellow pepper, and mushroom. SO GOOD!