Chickpea-Lentil stuff: I pretty much followed my old faithful Chana Masala recipe and added lentils and some additional spices. 

So, the recipe:

Saute a small-medium onion and a few cloves of garlic in olive oil.

Add about a cup and a half of water, 2 tablespoons tomato paste or ketchup, one tablespoon lemon juice, and a whole lot of curry powder and cumin. 

Add a can of chickpeas, drained, and about a cup of lentils.

Add some garam masala (coriander, cardamom, cumin, curry powder, basically). 

Cook at medium heat for about 15 minutes, adding water as needed. 

Add a tablespoon or so of margarine and some crushed red pepper and cook an additional 5-10 minutes. 

Serve over basmati rice. 

Hiatus due to general craziness of life.

Some highlights from the past few days:

Yesterday: butternut squash soup and assorted vegetables with mom and dad.

Day before yesterday: organic, free trade soda with Wes while visiting Grandma. 

Two days ago: Mexican food at Superior Grill with Wes before we both headed to Hattiesburg. He visited for Thursday night parades. 

"Kale chips." This is sort of like popcorn, but with nutrients.

Bake at 350 on an oiled cookie sheet until crispy. Sprinkle with salt and seasoning (I used Tony's). 

So I was craving apple pie and I was about 2 minutes away from driving to the grocery store to buy one of those mrs. smith's individual slices when I saved myself by making this:

overly- sugared cinnamon toast. 

Maybe I'll buy a pie tomorrow.

Carrot soup with a sweet potato thrown in for fun. It's delicious, creamy, and very healthy.

Recipe: 

Saute an onion, a few cloves of garlic, and a couple tablespoons of grated ginger in olive oil. 

Add about 3 cups vegetable broth, 6-7 chopped large carrots, and a chopped sweet potato. 

Cook over medium heat until carrots and potato pierce easily with a fork. 

Transfer to blender and blend in batches, adding about a cup of soy milk while blending. 

Return to soup pot, stir, and serve immediately. 

Tempeh and avocado sandwich with vegannaise on whole wheat bread from whole foods and some potato chips... I haven't had time to bake bread and this is the first time in months and months that I've been able to bring myself to buy a store loaf. Hello to a week of sandwiches!

Burrito courtesy of the Environmental Law Society.

Breakfast: tempeh bacon and organic apple juice. I've been a little busy/ preoccupied and haven't been cooking proper meals. 

But there's hope! Tomorrow is farmers market day, which means that I'll be resupplied with green vegetables and fruit. 

1. Tonight's dessert: yellow cupcakes with chocolate frosting. I haven't had time to cook much this week, so I came home from class today and cooked dinner and dessert. It was fun!

2. Tonight's dinner: Dal over basmati rice. 

3. And some lagniappe: a superbowl snack I made but didn't post earlier in the week. This is a nutritional yeast- based Ro-Tel dip with ground soy crumbles. I put it on top of some chips, added some pickled jalepenos, and presto! superbowl nachos. [recipe: 1/4 cup nutritional yeast, 1/4 cup flour, a cup or so of water, a bit of paprika: simmer this stuff to thicken, then add canned tomatoes and chilis and soy crumbles, heat through]

Second king cake of the season... probably a few more to follow. This one is by D.I.R.T. (I've forgotten for what the acronym stands), the folks who bake the stuff at Mojo Coffee House on Magazine. 

Very blurry photo of tofu sandwich and tater tots at 13. My post- superbowl dinner.