-rounds of radish and carrot, sauteed in avocado oil, and topped with hemp hearts
-pickled red cabbage
Usually my re-fried beans are a bit fancier, but I made this meal in a rush. The beans were made by frying finely chopped onion, adding a rinsed can of black beans, and then mashing the mixture together.
The guacamole was made with three ripe avocados, two cloves of garlic pressed through a garlic press, and about a tablespoon of lime juice, mashed together. I use a potato masher to mash food like this, its easier than a fork and easier to clean that an appliance.
I ate this on a bed of rice. I know it doesn't look all that good, but I promise it was quite delicious.
As is often the case, I threw this dish together with the ingredients I had available. It would have been even more delicious with some minced fresh ginger or curry powder, but it still worked out quite well!
-one onion, minced
-two cloves of garlic, peeled and minced
-large sweet potato, peeled and diced
-three medium-sized carrots, peeled and diced
-can of water chestnuts, drained and chopped
-one can of coconut milk
-one can of chickpeas, rinsed
-one tbsp. ground cumin
-cilantro, as a garnish
Start by sauteing the onion and garlic in a bit of oil. Dump in the rest of the vegetables and the coconut milk and, after the mixture has heated up, simmer at a medium-low temperature until the vegetables become soft. Add the chickpeas and cumin and simmer until warm. Serve with fresh lime juice and cilantro.