Intro and a recipe

[Guest guest]

Hi, I just joined and, as per request, here's my intro. I'm from

Virginia, live in Arkansas, married, the mother of three grown

children. I'm the news editor of a local newspaper, used to be a teacher.

 

I'm a vegan. Started out for health reasons and then, after doing lots

of research, found out all the other good reasons to stay away from

animal-based producted.

 

When I have time, I love to knit and muddle around in my (organic)

garden, where I grow herbs and vegetables.

 

Here's my favorite, very easy soup, from the McDougall Quick and Easy

Cookbook I eat it straight, and use it to top pasta or baked potatoes.

I love this stuff.

 

Abby in Arknansas

 

 

Bean and Corn Chowder

 

 

1/2 cup minced onions

1/3 cup water

2 16 ounce cans nonfat refried beans

1 3/4 cups vegetable broth

2 cups frozen corn

1/2 cup mild to medium salsa

1/2 teaspoon ground cumin seed

freshly ground black pepper

dash tabasco sauce

 

 

 

Place onion and water in saucepan. Cook, stirring occasionally, until

the onion is soft, about four minutes. Add the beans and broth. Stir

until well-combined and souplike. Add corn, salsa, cumin and pepper.

Cook, stirring occasionally, until heated through.

[Guest guest]

Welcome & that chowder recipe sounds great...will try it next week!

 

m

[Guest guest]

Hi, Abby! *waves from FL* Welcome! I'm fairly new to the group, but I

have found it to be a great place to hang out and talk veg food! I

also grow some herbs and veggies on my balcony, but I'm sure nothing

like a real garden!

 

Amy