Guess what? We're going vegetarian...

Yeah, you heard right...I've given up eating animals.

It's been almost three months since my "vegetarian week" experiment and I'm still happily not eating meat. I like it.

For starters, I feel pretty good. Not only does not eating meat cut out, well...the meat, it also forces you to think harder about what you're eating. This has resulted in me simply eating better things.

One of the reasons I'd never gone vegetarian before is that I love to cook and I felt that a meatless diet would restrict my culinary creativity. However, to the contrary, I've just had to work harder and become more creative with my menus. So, cooking vegetarian has really been a new kitchen challenge and it's kind of fun. Who knew?

All that to say that the recipes I'll post from now are gonna be free of our furry friends.

Wish me luck!

Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet. ~Albert Einstein

Short-cut Vegetarian Black Beans & Rice

So I've given up meat...

I'm now about 2 1/2 month into my vegetarian experience and just might never go back. Truth is, I don't miss meat and I like the challenge of having to come up with diverse, healthy meals sans meat...

Here it goes:

1 Can of Vegetarian Black Beans

Chopped Red & Green Bell Pepper

Chopped Onion

1 tbs Olive Oil

1 tsp Cumin

1/2 tsp Chili powder

I Cube of vegetable bouillon

Water

Pepper (to taste)


Saute peppers and onions in the olive oil until soft and the onions are slightly caramelized. Add the seasonings and cook for an additional minute. Add 1 c. of water and the bouillon cube and bring to a boil while the cube dissolves. Add the canned beans and cook for an addition 15 minutes, or until enough liquid is evaporated.

Serve over rice.

So simple, but really quite tasty.