I took our two dogs to the vet today for their yearly check-up and vaccinations. Plus a year’s worth of heartworm and flea/tick meds for both. And now I’m broke. On the way home, I told them it’s a good thing they’re so cute. They both put on a little weight over the winter and I’m feeling terribly guilty for not walking them enough during the cold months. Why is it that I feel far more guilty about their lack of exercise than I do my own? Maybe it’s because they can’t choose. They really have no choice in the matter. Fortunately, spring is in sight. Temps have been rising, snow is rapidly melting and the clocks jumped ahead by an hour. Time to get outside and get moving.
This recipe would be fabulous in the summer with fresh corn, but it was also great with frozen corn as a cold-weather comfort-food meal. The fact that the leftovers were worth saving and reheating is always a good sign. In fact, these were the first leftovers we’ve finished off entirely in a long time. But then again, it’s a Dreena Burton recipe, so no surprise there ;)
This vegan, gluten-free, soy-free casserole is another fabulous creation from Dreena’s latest cookbook, Let Them Eat Vegan! It’s easy to prepare, has amazing flavor and the ingredients can all be found at your local grocery store (maybe they are even in your pantry already). Served with a side of vegetables and a dinner roll, it makes a great main dish. It would also be great for a potluck or as a side dish. As a main dish, it serves 4 to 5 – and at four servings, this recipe packs a whopping 14 grams of protein per serving! Impressive.
I absolutely cannot wait to have fresh veggies and herbs growing in our new greenhouse soon. It seems like I’ve had plenty of time to get this greenhouse thing figured out over the winter (what/when/how to plant). But I feel like I haven’t had a spare moment. And here we are, on the verge of spring, and I still don’t have a clue. Maybe I’ll just wing it and let year one be all about fun and learning. Am I just being lazy? Don’t answer that.
A few notes about this recipe. I used great northern beans instead of white kidney or navy beans because that’s what I had in my pantry – and they worked great. Recipe says to combine the ingredients in the casserole dish, but I found it easier to combine them in a large bowl first and then pour it into the dish. I added a little hot sauce, but I wish I would have added more. It can take more than you think. The lime juice is optional, but I think it really enhances the flavor so I don’t recommend skipping it. I didn’t end up adding any extra milk at the end – it didn’t need it.
I’m looking forward to making this again in the summer with fresh corn – even better! Now if summer would just hurry up and get here.