It’s one of my favourite holidays… Part of my is glad that I didn’t eat lunch with J today because it’s way easier to resist the temptation of bad habits. Although I could’ve easily made my own meatless spaghetti today, I had much errands I didn’t do from last week and it’s a mewin Monday, alright.
Drove all the way to Sugar Land for some vegetarian lunch =D I forgot to ask for tofu, but did to-go some for the rest of my meal for tonight’s dinner. Being single sometimes suck especially when you don’t want to cook in bulk and reheat the same thing that’ll loose taste eventually. Thai Siam has always been my favourite restaurant. It’s a few blocks from our house in Sugar Land, located on West Airport & HWY 6 South. If I didn’t live 30mi away, I’d be there every day. Sigh… I can’t eat the cheese rolls anymore; however, they said they might come out with some tofu version by summer. Hoorah!!!
The coleslaw/salad is pretty close to today’s suggested Asian Persuasion, no? teehehehehee
Erin suggested I try the sweet potato VEGAN chili.
I’ve loads of sweet po’s laying around, and I love them just as they are carmeLized in their natural sweetness =D
The Ingredients:
2 sweet potatoes, peeled and in 2-inch chunks
1 yellow onion, diced
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, drained and rinsed (or 2/3 cup dried beans, soaked overnight and boiled briskly for 10 minutes because of the freaky red bean toxin thing)
1 red bell pepper, seeded and chopped
1 (14.5-ounce) can tomatoes (whatever’s on sale, mine had oregano and roasted garlic)
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon chipotle chili powder
1/2 teaspoon kosher salt
1 cup water
1/2 cup orange juice (not pictured. If you don’t have any in the house, use water)
The Directions.
Use a 5-6 quart slow cooker. This is enough food to feed a family of 4 regular-sized, or 6 smallish people. Peel and chunk the sweet potato and add to the pot. Add diced onion. Follow with the red bell pepper, can of tomatoes, the beans, garlic, and seasonings. Pour in OJ and water. Cover and cook on low for 6-8 hours, or until the onion is translucent and the sweet potato is fork-tender (if you want the sweet potato to get really squishy and disappear when stirred, cook longer).
WORKiNG ON MY FiTNESS ("( 'o', ) 