Vegan Cheese Pimiento

Love this and so would you. Extremely addictive on corn tortilla scoopers. One scoop this morning became ten. The umami taste receptors in your tongue will be satisfied by the miso and the almond butter plus the garlic. They also give the cheesy flavor usually imparted by nutritional yeast which is absent in the recipe. Just five readily available pantry ingredients are used. Blend them and voila this oh my goodness delicious dip is born.

I used northern beans instead of tofu used in the original recipe from this site and it worked. I further tweaked the recipe here and there and here is the final result.

Vegan Cheese Pimiento 

Adapted from this site

1 can white beans, drained and rinsed
4 tbsp almond butter
2 large pieces bottled roasted red pepper in water
3 tbsp miso
2 cloves garlic


Add all the ingredients in a blender and blend till smooth.

Glide Through

Why worry in a
world full of utter beauty.
Stop. Look. And just be.

Slow Cooker Boozy Honey Baby Back Ribs

How about some boozy pork ribs for a change after all that turkey and gravy this past Thanksgiving? Here is an easy one that is surely delicious. Sweet, spicy and also boozy. What more can you ask?

Slow Cooker Boozy Honey Baby Back Ribs

3 lbs pork baby back ribs
1 1/2 cups ketchup
1 bottle beer
1/3 cup honey
1 onion, chopped
2 tbsp Worcestershire sauce
1 tbsp spicy brown mustard
1 tbsp bottled jalapeño peppers
1/4 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

Place all the ingredients in the crockpot and cook on high for three hours or at low for six. I cooked mine in an Aroma brand rice cooker/slow cooker for two hours at slow cooker setting.

Maxim 88 Monroeville Prayer Meeting November 20, 2018

Natalie conscientiously prepared the thorough handout on Maxim 88 shown below for the Monroeville Prayer Meeting held on November 20, 2018.

You will also see below the wonderful piece on "How life is all about how you handle Plan B".

We also celebrated our send off for Sister Bernadette Carlow who has been attending and participating in our meetings all these years.  She will be the chaplain at the Villa starting next month.  Thank you Sister Bernie. We will miss you and God bless. Photos are shown below.

A wonderful piece to ponder on provided by Natalie.

Photos of our celebration of our send off for Sr. Bernie.

Changes

Crisis can bring pain
but also transformation
and growth in ourselves.

Open Eyes

To see things with eyes
wide open. Experience
life to the fullest.

Unconditional Gaze

Allow God to see

you as you. Not waiting for

you being perfect.

Slow Cooker Beef Chili Verde with Blender Green Tomatoes

What do you do with your bumper crop green tomatoes? Put them in a blender, chop, distribute in Ziploc bags, freeze and then use them for this recipe. Oh so good.

The recipe from this site called for tomatillos which I did not have and so I thought of my frozen blender green tomatoes as a substitute. It gives a different twang from the red ones. I also just used ground beef rather than beef chuck used in the original recipe.

Just enough spiciness and flavor does this chili verde have. So addictive and comforting.

Slow Cooker Beef Chili Verde with Blender Green Tomatoes

Adapted from this site

1 poblano chile, chopped
1 tbsp jalapeno pieces from a bottle
1 lb ground beef
1 tsp salt
1 tsp black pepper
1 onion chopped
3 garlic cloves, minced
1 cup water
1 1\2 lb green tomatoes, chopped in blender
1\2 cup cilantro
2 tsp cumin powder
2 tsp dried oregano
1 tbsp cornstarch
1 tbsp honey
Juice of 1 lime

Place all the ingredients in a slow cooker and cooked on high for three hours or at low for six hours. I cooked mine in an Aroma Brand rice cooker/slow cooker for two hours at slow cooker setting.

Serve topped with diced avocado.

Easy Portable Vegan Asian Coleslaw Burrito

I have mentioned before in a blog post, that a survey found that the burrito is something most people order once a week and not the burger or pizza. It must be because it is easy and not messy to eat. We also are fond of having our Asian food cravings satisfied now and then, don't we. This burrito fixes both these food desires we have.

I was motivated one morning to carry out preparing a burrito with Asian flavor. I was pretty lazy to chop anything so I used a bag of coleslaw mix and dry spices and pantry ingredients. I have previously prepared a similar recipe before that was more involved and yet not as portable as this one. The sauce in the past recipe was too thin. This one which has the right proportion of ingredients did not have that problem.

I know I have a winner of a recipe when I eat the food prepared from it in one day. I did share one with my daughter which I left in her fridge and almost took it back to eat later but she ate her share. That good, really.

I had one waiting for me back at my house in the fridge and I gobbled it.  It held its form and was not limp or soggy. I experimented and air fried half of it, but it was not as good as the fresh as is version.  So there. No need for any other step. Just mix, roll and eat!

Easy Portable Vegan Asian Coleslaw Burrito

1\4 cup peanut butter
1-2 tbsp soy sauce (or to taste)
2 tbsp sesame oil (you can lessen this to 2 tsp to just give that taste of sesame oil)
1/4 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 tbsp sweetener or to taste
Juice of one small lime
1/8 tsp dry red chili pepper
1 bag coleslaw
6 stalks green onions, chopped
1/2 cup cashews or mixed nutes
8 large tortillas
Romaine lettuce leaves

Mix all the ingredients from the peanut butter to the red chili pepper in a large bowl with a fork or whisk. Add to the sauce mixture the coleslaw and green onions and mix till the sauce is distributed all over the vegetables. Add the cashews.

Warm the tortilla for 8 seconds in the microwave to make it more pliable. Line the tortilla with lettuce leaves and  top with the filling leaving an inch space on the sides. Fold the two sides and then the top over and roll into a cylinder.