I have been a busy girl these last few days and haven’t had time for much more than salads and quick veggie sautees. I’ve been trying to come up with new ideas for easy vegetable based dishes that are light but filling. I’m working on a floribbean thing that I don’t have the right ingredients to play around with just yet, but look for that this weekend. Today I was looking for a recipe using sweet potatoes, but I couldn’t find what I wanted. I ended up surprising myself with what I came up with. Here’s what I did –


  • one large sweet potato peeled, cubed and oven roasted w/olive oil (I usually roast a few of these to have on hand for snacks or recipes. It’s easy fairly quick and quite good!)
  • 1/2 cup cooked black beans room temp or cold
  • 1/2 cup cooked corn room temp or cold
  • 2 roma tomatoes chopped (you can use compari, or whatever you have on hand)
  • 1/2 tsp cumin
  • 1 tsp dried cilatro
  • 1/2 tsp salt

Throw everything together in a bowl and toss well.


  • 2 T vegenaise
  • 1 tsp lime juice
  • a few pinches chopped fresh cilantro (I almost always have fresh cilantro on hand, you can use dried, but the flavor won’t be as strong)
  • 1 clove garlic minced

wisk everything in small bowl and drizzle over filling after stuffing into bib or boston lettuce leaves or you could use tortillas if you like. I also topped mine with roasted pecan pieces and a few sliced black olives. The combination of the sweetness from the potato and the tartness of the cilantro dressing is really good. I thought that the added crunch of the pecans was a nice finish too. It was very filling and yet not heavy. I’ll be making these again!

On to the smut! It’s no secret that I love erotica. I write reviews and I have a soft spot for sci-fi. There are just so many possibilities there. Anyway, I have been reading a new-to-me author Marie Harte and I love her! She writes this series called Circe’s Recruits and it’s unlike anything out there that I’ve read. It’s very difficult to come up with something unique and fresh in a genre that has practically seen it all. Granted, this series is not for the feint of heart.  The sex is mind blowingly graphic, about as hot as it gets in erotica and that’s saying something. But hot, raunchy sex aside, the storyline is surprisingly well crafted. See, there is more to erotica than smutty sex scenes! And the characterization is there. If you like hot reads and are into ebooks, this is a good read for you.

Which brings me to another thing – ebooks. Do any of you out there in blog land read them? There are so many good books out there that aren’t in print. Being a complete biblophile, there is nothing like the experience of reading an actual novel. I love the way books smell, the feel of them, collecting them etc. I always thought that I wouldn’t be much for ebooks. I still think that there is something impersonal about them. I am so glad that I was thrust, kicking and screaming mind you, into the world of ebooks by the site I review for. We deal mostly in electronic formats. It’s just more efficient for what we do. I am thankful for the world it has opended me up to. There are so many good authors and books that only come in electronic format and I would be missing out!


Well after so many comments from the husband about weird tasting vegan cooking, I decided to go on an undercover mission. I took a favorite comfort food recipe of his and veganized it. Hungarian goulash makes a pretty good vegan meal. I used the tvp chorizo recipe from Vegan with a Vengeance and changed the spices to fit the goulash. I used that as my base and followed the tradtional recipe from there only adding a bit of nooch for flavor because lets face it, nooch is good on everything. It came out perfect. I served Nathan a huge bowl of this and he loved it. His only comment was to ask if I would leave the meat in larger chunks next time (insert evil grin here). He still doesn’t know and I think I’ll wait a few days to tell him that it’s vegan goulash and not the traditional recipe I usually make. I really wanted to experiment with this recipe and I couldn’t be happier with the way it turned out. We always have a spooky Halloween dinner where I make a themed meal. This year I want to do “Ghoulash” in a pumpkin. It’ll make a perfect entree for Halloween. Now I just have to get creative on veganizing other recipes to go with it. If anyone is curious about the goulash recipe please leave a comment and I’ll post it!

On to my seitan addiction. I love, love, love seitan. I’ve been craving it ever since I made my first batch last week. I decided to make a new batch using a different recipe this week. I used the one from VWAV subbing Bragg’s for soy sauce and simmering it on low for 3 hours with an herb teabag that I made. It came out nice and tender. The texture and flavor are wonderful. I will use this recipe again. I still have a half batch of the other “chicken” version I made last week in the freezer. I’m going to be up to my ears in seitan, haha. My little ones love it and it makes great finger food for them.

This was lunch today and oh so yummy! It’s just a simple salad of romaine, matchstick carrots, alfalfa sprouts, campari tomato, pan seared seitan and topped with dry roasted edamame. I used my current favorite dressing which is nothing more than veganaise whipped with peach salsa.