![]() You see, it’s not because I don’t want to go to a movie, it’s because I now don’t have time to think about it or plan it. Fear and panic immediately stricken me and I scan my thoughts for good excuses. Picture it: it’s Saturday evening let’s say it’s around 5 pm. John.e is more of a spontaneous person when it comes to doing something. It drives John.e crazy, and I know this, because he has politely told me so on several occasions.īut, in my defense, Dear Reader, I tend to over-plan, over-prepare, and over-organize, because he doesn’t do any of those things. I plan excessively! But, in contrast to that, I’m also quite impulsive. I plan to the point of talking myself into something and talking myself right out of it again. Well, fast forward a few years and the marriage has dissolved, the baby has grown into a beautiful and talented young woman, and my adult life finds me with more time on my hands. We were simple, stay-at-home folk, with a new baby and bills. In a previous life, when I was married, we were young and inexperienced, so we didn’t often do much that required excess preparation or planning. And, I don’t object, because if I’m to tell the truth here, I think I just might be. You see, I’ve never been diagnosed with OCD, but I’ve been accused of being OCD many, many, many times. If it weren’t for the need to take pretty food photos, I’d be eating out of the big salad bowl, myself.A quick, delicious, and hearty salad perfect for any occasion! 5 Minute Bean and Chickpea Salad is a BBQ, picnic, and potluck favourite!ĭear Reader, if there’s one thing I have learned more than anything over the past five years, it’s that no matter how prepared I think am, there’s always going to be hitch. I won’t even judge you if you don’t eat plate the vegan kidney bean salad separately, and just eat out of the mixing bowl. No cooking required, no mess, just a cutting bowl and mixing bowl. When you want a light, quick one bowl meal that is ready in just minutes, you’ll be turning to this recipe asap. Pretty much happiness in a bowl, staring you right in the face. They would simply be a distraction and dilute all the other strong flavors.Īnd then look at all those bright colors. Not exactly your traditional salad – as you’ll notice there are no traditional greens in here. It is just brimming with flavors.įrom the juicy and fresh tomatoes, to the zing from the garlic, to the smooth creamy beans, to the sharp and fragrant parsley, and finishing off with those crunchy and meaty walnuts, everything about this vegan kidney bean salad is just perfect. The vegan kidney bean salad brings me right back to memories of those gatherings. I love engaging the conversation as well as the non stop eating and drink fest. Russians are notorious for their dinner parties which can last hours, with all the guests seated at the table indulging in food, drink and the best kind of communication. In my family we always ate all meals together, so it was never just about the food, it was also about the company, about that sense of community of everything stopping what was going on to come together. There’s just something about childhood eating memories that really stick with you (or me). My mom used to make this recipe when I was little and I always loved it. Just like my oven baked pork chops, thin crust pizza, baked eggplant pizzas, and so many more, this vegan kidney bean salad recipe is all about family. This is exactly what this vegan kidney bean salad with tomato, parsley and walnuts does to me. ![]() Don’t you love a recipe that instantly transports you back to childhood? Vegan kidney bean salad really takes me back to when I was a child. Vegan kidney bean salad with tomato, parsley and walnuts comes together in minutes and is the perfect balance of crunchy nuts, creamy beans, juicy tomatoes and sharp herbs.
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