My parents had their 50th anniversary. It was a small gathering of a few of the important people in their lives. My mother wrote a lovely speech that made us all cry! It’s amazing how life just.. happens. It makes me appreciate my seven years with Chris. Good relationships bring out the best in people. My mom had a very different life before she meet my father. My parents have been lucky to have lots of friends of mixed ages in her life. My dad is a generous, loving, and caring man. He’s loyal and he lucked out with my mom who’s one of a kind.
Relationships are a constant source of interest to me. During the seven years with Chris, I have transformed into a different person, in mostly good ways. Even though I am not a vegan, if I wasn’t in the picture, Chris wouldn’t have turned vegan. It’s been a lot of fun cooking recipes with beans and legumes again. I’ll leave you with a yummy recipe I made for Sunday night dinner. I used the Instant Pot to cook the dried adzuki and mung beans. Sunday night we had this dish as nuggets and Monday we put them in tomato sauce and had them as ‘meat’ balls.
Vegan Nuggets
1 cup of cooked adzuki beans
1 cup of cooked mung beans
1 tablespoon of ground flax seeds
1.5 teaspoons of Herbirmare or Salt and Pepper
1/4 cup of rye or oat flour (or gluten free flour)
1/4 cup of roasted sweet potatoes
2 gloves of roasted garlic
1 tablespoon of Nutritional Yeast
1 tablespoon of Olive Oil
Instructions
In a food processor put beans, roasted garlic and sweet potatoes, half the nutritional yeast and 1 tablespoon of salt and mix until smooth. Add half of the flour and mix again. In a separate bowl, put the rest of the flour, nutritional yeast and salt seasoning. Form into little balls, roll in the bowl to coat it. Repeat. Grease baking pan with olive oil. Bake at 400F for 10 minutes, then flip and bake again for 10 minutes. Or fry for 3-4 minutes a side.