Category Archives: Entrees

It’s no use boiling your cabbage twice…Irish Proverb

So let’s just boil the cabbage once or even not at all! Oh, those beautiful cabbages, the red one, the green one. The humble cabbage turns out to be one of my favorite veggies. I make red cabbage slaw, green cabbage slaw, potato and cabbage soup with fresh dill, cabbage steaks with mustard sauce…and tonight I’m making stuffed cabbage rolls. This is an easy recipe as well as delicious. I use this filling in other stuffed veggies as well — grape leaves, summer squash, peppers. It has happened on occasion that the filling never made it into the veggies, but tonight I’m determined.

STUFFED CABBAGE ROLLS

Ingredients 

  • Cabbage, one head
  • Brown Basmati rice, 3 cups cooked
  • Mushrooms, sliced and pan roasted, 1 lb.
  • Salt, 1/2 tsp.
  • Za’atar, 1-1/2 tsp. (Za’atar is a Middle Eastern mix of herbs, available in bags at Butera, Garden Fresh and online – substitute with thyme and oregano to taste)
  • Olive oil, 1/4 cup
  • Tomato juice
  • Lemons, juice of 1-2

Directions

  1. Cook 1 cup of dried brown Basmati rice (which will make 3 cups cooked)
  2. Pan roast the sliced mushrooms until the liquid cooks off.
  3. Put the rice, mushrooms, 1⁄4 cup of olive oil, seasonings and lemon juice to taste in the processor, and pulse a
    few times.
  4. The mixture should be gravelly and cohesive.

To prepare the cabbage:

  1. Bring water in a large pot to simmer.
  2. Cut the core out of the cabbage and place the whole head in the simmering pot for 2-3 minutes.
  3. Take the head of cabbage out, remove outer leaves carefully and set aside to use.
  4. Place the remaining head of cabbage back in the pot for a couple of minutes, and again take out and remove leaves. Repeat this process until you have removed all the good-sized leaves.
  5. Chop the remaining cabbage to add to the bottom of your cooking casserole.

To make up the rolls:

  1. You can shave away some of the thick rib to make the cabbage leaves easier to roll.
  2. Place 2-3 Tb of the filling across the base of each leaf, and roll from the stem end up tucking in the
    edges along the way.
  3. Place in casserole with seams down.
  4. Add tomato juice to almost cover the rolls.
  5. Squeeze lemon over the rolls
  6. Cover withfoil, and bake 350°F for 45 minutes.
  7. Garnish with a bit of parsley.

This week we’ll receive kohlrabi again. I’ve tried it now stuffed and as a low carb “potato” salad — and I’ve pickled it. I think my favorite way to eat it is just sliced and used to dip into delicious Middle Eastern spreads like hummus or Muhammara. The bok choy made its way into a delicious stir fry my son made for us — and a soup with soba (Japanese buckwheat noodles. If you make a double batch of the mushroom and rice filling, you’ll be able to stuff the summer squash with them as well. Middle Easterners use an apple corer to hollow out the middle of the squash lengthwise, which makes a very pretty dish. Save up your garlic scapes for more of that pesto recipe I gave you a couple of weeks back. Use lots of basil with it and some summer greens. Speaking of greens, we’re still enjoying our summer chard omelets, and we can’t get enough of those greens like kale and kohlrabi greens — even cabbage and sometimes bok choy — in our morning smoothies. What a wonderful way to start the day!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Fridays I like to cook at the shul

Our kitchen at the shul needs a little work, but it’s big and bright and airy, and I like to cook there on Fridays, prepare a little something for our Friday evening dinners, which more and more of our little family on the prairie are coming to enjoy, and Saturday morning kiddush. During the warmer months, I include veggies from my CSA box as much as possible.

Spelt vegan challot are a standard part of what I do, a couple for Friday evening and a couple for kiddush on Saturday. This week, in addition, I made a stir fry with green onions, red onion, lots of good greens, carrots Julienne and topped with a special treat, snap peas — all from the farm.

Somehow I feel as though the path to resolving the many issues that face us in these times is through food justice in all its dimensions. That’s a thought that will need to wait for another moment for unpacking. Right now I’m just immersing myself in the pleasure of planting, nurturing, harvesting and preparing things that are good to eat.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

5 Ways to Use This Week’s CSA Veggies

Prepared for Bob’s Fresh and Local CSA. Visit them on Facebook.

This week we’ll enjoy a wonderful variety of spring greens, mostly Asian and from the mustard family, including Mizuna, Tokyo Bekana, Hon Tsai Tai and Tatsoi as well as the more familiar spinach. We’ll also receive radishes, Hakurai, red stem turnip…and maybe some chives.

Greens, spinach, radishes and carrot with extra virgin olive oil, freshly squeezed lemon, salt.

Most of these greens have a slightly peppery flavor. Hon Tsai Tai, somewhat similar to broccoli raab, is a bit more mild and delicious from stem to flower. Tokyo Bekana, closer to lettuce, is a little sweeter and crunchy. Tatsoi has pale lime green leaves in rosettes. The mixture makes beautiful salads, and I always like to make a simple one as soon as I get home with my Box. Spring radishes are a perfect addition. I dress these salads simply with extra virgin olive oil, freshly squeezed lemon juice, salt and freshly ground pepper.

But salads are only the beginning of what you can do with those flavorful greens! Here are five other ways to use your greens:

  1. Soba Salads or Entrees. Soba is a buckwheat Japanese noodle available packaged in many grocery stores. Prepare according to directions. Saute minced garlic and fresh ginger root in extra virgin olive oil. Add radishes and even turnips Julienne to the saute if desired. Add the greens and wilt. Turn off the heat. Add a little of salt or soy sauce to taste. Stir into the Soba noodles, or just top them off with a crown of sautéed greens. Serve warm or cold (for a salad).
  2. Patties. Make your favorite veggie patty. I like the Middle Eastern way (falafel), in which the beans are not pre-cooked, just soaked overnight. Try this: 1/2 lb. dried chickpeas rinsed and soaked in a covered container overnight, 2 cloves of garlic, 1/2 Spanish onion in chunks, 1 tsp. salt, 1 tsp. cumin, 1 tsp. allspice, 1 tsp. hot paprika and 3-6 oz. mixed greens, chopped. Using a food processor, place the garlic in first, then the chunked onion, the chickpeas, the seasonings and rough chopped greens. Place everything except beans in bowl, and pulse about 10 times, scraping down the sides of the bowl as needed. Then run for about 30 seconds. Scrape down, add the beans, and run another 30 seconds or more, scraping sides periodically, or until you have a uniform gravelly mixture that holds together. If you plan to fry, form the mixture into (falafel) balls. If you plan to saute or bake, form into small patties (I use a 3/4 oz. candy scoop). Deep-frying, the balls will take 3-1/2 minutes. If you saute, you might need to experiment a little. The patties should be browned on the outside and soft but not raw inside. Enjoy with pita, Middle Eastern chopped salad and tahini dressing.
  3. Soups. I’m a soup-lover, in the summer too. Ramen soup is very easy. I use three items that I always keep on hand in my home: 1) Costco has a great Millet and Brown Rice Ramen from Lotus Foods, 2) I order Mori-Nu Silken Tofu Organic Firm by the case from Amazon, which can remain unrefrigerated until opened (I just open one 12.3 oz. package from the case at a time), and 3) quality Miso. Make a delicious Miso broth, and when the broth boils, drop loads of roughly chopped Asian (or other) greens. Finally, drop in a square of Ramen for a moment or two until you can pull it apart. For a more substantial dish and a protein boost, add a few squares of Tofu. The chives would work nicely with this soup as a garnish and for added flavor.
  4. Omelets, Frittatas, Quiches, “Shakshouka.” Those of you who get eggs with your Meal Box remember to enhance all your favorite egg dishes with greens and chives! You’re probably familiar with omelets, frittatas and quiches, but Shakshouka might be new to you. Traditional Shakshouka, made with tomatoes and peppers, originated in North Africa. When the rich and aromatic tomato and pepper sauce is hot, the eggs are cracked into it, poached briefly in a covered pan, then served. In this version, saute some garlic in extra virgin olive oil, add the greens, salt, pepper or other seasonings to taste, and when you have a hot, saucy mixture, add the eggs for poaching covered.
  5. Pizza! Make or buy a whole wheat pizza crust — or use 6″ whole wheat pitas. Pre-heat the oven to high heat (unless you’re fortunate enough to have a small pizza oven). Oil the top of the crust. Add briefly braised and wilted greens to the crust, then thinly sliced onions and halved grape or cherry tomatoes, some pine nuts if you have them, seasonings (oregano, salt, crushed red pepper). Bake until the edges of the pizza crust begin to brown a little. Enjoy!

Next week I’ll write about turnips and radishes, spectacular veggies we take for granted. For now, save those turnip greens to use with other greens in your soups and egg dishes, or just to use as a (sautéed and seasoned) bed for roasted turnips.

If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

CSA Greens: Bok Choi & Radish Stir Fry

We will soon enjoy lots of spring greens in our boxes, and that’s great, because I LOVE greens and missed Bob’s beautiful assortment over the winter. Here’s what I do with them (other than the salad I make first thing when I get home from the farm).

The best way I found to manage my greens in the cafe was to immediately remove all ties and rubber bands, wrap them in a slightly moist towel and put them into the refrigerator. Of course if the greens arrive already moist, there is no need to dampen the towel. I use microfiber towels that I can get in big batches at Home Depot. Even the more sensitive greens keep well this way for several days, often as long as a week. I check the towel periodically to make certain it stays very slightly moist.

As soon as I can get to it, I cut up all the sturdier greens (I prefer Middle Eastern-style salads, where the greens are cut into small pieces). I put the cut greens into a salad spinner, fill it with cold water, swish around, lift the basket to drain the greens, empty the base of the spinner, and return the basket with greens for spinning to dry. If the greens have more dirt particles attached than usual, I may run them through twice.

Then I transfer the greens to a clean microfiber towel to wrap and store in the ‘fridge except for the portion I want to use right away. The stored greens are there, ready for use in various salads … and as they begin to get older, they’re a great addition to a stir-fry.
Speaking of stir-fry, here’s a Bok Choi and Radish Stir-Fry I made last season. Quantities will vary depending on what we get:

BOK CHOI AND RADISH STIR-FRY
Ingredients

  • Garlic, minced
  • *Onion, petite diced
  • Salad radishes, Julienne
  • Bok choi stems, Julienne
  • Bok choi greens, “diced”
  • Extra virgin olive oil
  • Salt
  • Soy sauce

Instructions

1. Wash and cut all the veggies
2. Heat some extra virgin olive oil in a wok and throw in a little minced garlic
3. Add the onions, sautéing until soft.
4. Add the remaining “hard” veggies, reserving any greens.
5. When the veggies start to brown a bit, add a little salt and soy sauce, stir and cover if needed to steam the veggies for a couple of minutes.
6. Uncover and add the greens, stir together and sauté briefly until the greens are wilted
7. Add salt to taste and/or a bit of soy sauce, and serve.

*Note about cutting onion: let the onion work for you! I cut off the two ends and cut the onion in half, then remove the brown skin. I put half of the onion cut-side down, then slice it at whatever width I want for the dish, keeping the onion together. Then I turn it one-quarter and slice again, perpendicular to the last cuts. This will give you whatever size dice you choose.

My favorite Passover vegan main dish

These delicious vegan stuffed mini-peppers are a variation of a dish I sometimes make when it’s not Passover using regular size yellow bell peppers, couscous and vegan pesto. For Passover, I replaced the couscous with quinoa. Happily raw pine nuts aren’t kitniyot, so if you don’t eat kitniyot during Passover, you can use these in the pesto. The rich flavor of the pine nuts replaces the cheese in pesto very nicely!

Prepare the Peppers

First prepare your peppers, about 35 minis for the amount of pesto in the recipe. Wash them, rub the outside lightly with oil and place them on a baking sheet. Roast at 350 degrees until they are softened but still holding their shape.Usually you’ll see a spot or two starting to brown.

Remove them from the oven and allow to cool. With a small, serrated knife, slice each one “from stem to stern” on one side — don’t cut through the back side.  No need to de-seed. Just place back on the tray until you’re ready for them.

Quinoa

Cook quinoa as you usually do. I used about two TB of extra virgin olive oil, 2 cups dried quinoa, 1-1/2 tsp. salt and 4 cups of water and cooked it in a rice cooker until it was done. Set aside.

Vegan Pesto Recipe

Make the vegan pesto according to the recipe here: https://vegetatingwithleslie.org/?p=1428. Mix this entire amount of pesto with the quinoa you cooked and set aside.

Marinara

You have several options for the sauce. You can use my Matboukha recipe (Moroccan salsa), or you can use some reduced leftover tomato and red bell pepper soup (as I think I did for the picture of my regular couscous-stuffed peppers). Because I had a lot to do for Passover, I took the easy path and used some kosher for Passover bottled marinara.

Assembling your peppers

Using a clean pan, spread the marinara thinly across the whole bottom of the pan. Take a pepper, drain any liquid that collected in it, fill it with a teaspoon (a “table” teaspoon). Place in the pan on top of the sauce. Repeat this process until all the peppers are used.

All the parts of this dish are cooked, so you really don’t need to reheat them for use in a meal unless you choose to do that. I’m taking them to a seder tonight where there will be LOTS of people and lots of commotion, so we’ll just serve a couple of big trays of them as they are. They are for the vegans in the crowd, but I’m pretty sure most of the folks there will want to have at least one with their meal, so I made a lot.

And now I’d better get moving with the vegan matzah ball soup before the chag!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Quinoa & White Bean Soup

This soup, like so many other dishes, began its life with me on Pinterest, where I often go for inspiration. It’s a lovely, brothy soup the first day. The flavor improves with age, and it also thickens, due to the quinoa. By the third day, it is actually more of a light stew. My family loved it that way for a substantial and delicious dinner.

I’m including here the veggies that I used. Any greens are fine, though, and the summer squash and zucchini can be traded out for another high water content veggie.

QUINOA & WHITE BEAN SOUP

INGREDIENTS

  • Beans, Great Northern, 1/2 lb. cooked ’til al dente in water to cover (check water periodically and add if needed)
  • Extra virgin olive oil, 3 TB
  • Spanish onion, 1, minced
  • Poblano, 1, minced
  • Garlic, 6 cloves, minced
  • Carrots, 3 med.-large, washed and cut on bias
  • Celery, 2 large stalks
  • Seasonal veggies, 2 cups at least, coarsely chopped (I used zucchini and yellow squash)
  • Greens, 1-2 cups rough chopped
  • Tomatoes, 8 Roma, petite diced or 1 28-oz. can petite diced
  • Quinoa, 1 cup
  • Water, 1 quart
  • Vegeta, 4 tsp.
  • Salt, 1 TB
  • Szeged Hot paprika, 1/2 tsp.
  • Thyme, 1 TB fresh (stripped from stems)
  • Pepper, black, freshly ground

INSTRUCTIONS

  1. Rinse beans and cook in pot with lid in water to cover. Check periodically to make certain water doesn’t cook off. When just tender, remove from heat and set aside.
  2. Mince onion and saute in extra virgin olive oil in a soup pot.
  3. Add minced garlic to the pot, and saute a moment longer.
  4. Add carrots and celery cut on bias to the pot and saute until just tender.
  5. Add 1 quart water with Vegeta (soup base) stirred in. If you don’t have a vegan soup base, water is fine — you might just have to use a little more salt.
  6. Add one 32-oz. can petite diced tomatoes (or 8 Roma tomatoes, petite diced)
  7. Add seasonings and 2 cups seasonal vegetables (zucchini and summer squash this time)
  8. Simmer together until flavors well-blended and veggies are all softened.
  9. Add seasonings (salt, hot paprika, thyme).
  10. Add 1 cup quinoa and cook for 15 minutes until done.
  11. Add beans with their liquid (should have cooked down some so it just covers the beans).
  12. At the end of the cooking time, add rough-chopped greens. I used kale in this batch.
  13. Grind in fresh black pepper to taste.

Hope you enjoy this healthy, substantial, delicious veggie soup!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Lemony Mushrooms, Lentils & Greens

Lemony Lentils, Mushrooms & Greens

LEMONY MUSHROOMS, LENTILS & GREENS
Ingredients

  • Lentils, 2 cups dry
  • Crimini mushrooms (Baby Bella), 1 lb.  sliced
  • Greens, rough chopped (I used kale this time – if using a “softer” green, just add in at the very end)
  • Garlic, 2 cloves, minced
  • Hot paprika, 1/4 tsp.
  • Juice of fresh lemon, 1 TB (or to taste)
  • Salt, 3/4 tsp.
  • Extra virgin olive oil, 2 TB

Instructions

  1. Rinse and cook the lentils until just done, about 25 minutes. Set aside.
  2. Wipe the mushrooms to clean, then slice them.
  3. Wash and chop the greens. Mince the garlic.
  4. Add 1 TB olive oil to a pan, then add the sliced mushrooms and pan roast until browned and liquid is evaporated. I periodically stir and push the mushrooms to the edge of the pan so the liquid moves to the center and evaporates more quickly.
  5. Add the minced garlic to the mushrooms and saute a moment longer.
  6. Add the chopped greens and saute until it softens some. If I use a “softer” green like spinach, I’ll add the lentils to the pan first, then the spinach at the very end.
  7. Add the second TB of olive oil and the lentils, lemon juice and salt and saute until well blended.
  8. Taste, adjust seasoning and serve.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Cauliflower & Quinoa Stew

Cauliflower Quinoa Stew

CAULIFLOWER QUINOA STEW
Ingredients

    • Carrots, 3, bias cut
    • Cauliflower, 1/2 large head, flowerets
    • Celery stalks, 2 large, bias cut
    • Garlic, 4 cloves, minced
    • Ginger root, 1 TB peeled, minced
    • Kale, 3 cups coarsely chopped
    • Red or Yellow bell pepper, 1, chunked
    • Onion, 1/2 large Spanish, petite diced
    • Extra virgin olive oil, 2 TB
    • Water, 6 cups
    • Quinoa, 1 cup dry
    • Curry powder, 1 tsp.
    • Red pepper flakes, 1 lg. pinch
    • Salt, 1 to 1-1/2 tsp.
    • Turmeric, 2 tsp.
    • Cumin, 1 tsp.

Instructions

  1. Wash and prepare all the veggies.
  2. Add extra virgin olive oil to a 4 quart sauce pan or crock pot.
  3. Add the prepared veggies and saute in this order: garlic, ginger root, onion, carrots, celery, pepper.  Withhold the cauliflower and kale for the time being.
  4. Add the quinoa, water and seasonings to the pot. Bring to a simmer and simmer covered for no more than 10 minutes.
  5. Add the cauliflowerets and kale and simmer for another 5 minutes until quinoa is done and cauliflower al dente.

Warning: the cauliflower cooks very quickly. I added mine along with the quinoa — the 15 minutes required for the quinoa was too long for the cauliflower to cook.  It was delicious nonetheless. Just sayin’.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Things I made with my CSA veggies this week

Oh, I love summer, and I love my CSA! My food tastes so much better when I work in the fields for it and contemplate what I want to do with all those gorgeous veggies! Here are a few items from this week:

Salad ... with my beautiful greens, tomato, cucumber, beets, green onion, avocado ... and always dressed with extra virgin olive oil, freshly squeezed lemon, salt and sometimes freshly ground black pepper.
Salad … with my beautiful greens, tomato, cucumber, beets, green onion, avocado … and always dressed with extra virgin olive oil, freshly squeezed lemon, salt and sometimes freshly ground black pepper.
This one was a delicious surprise. I made one of my favorite bean dishes, Navy Pea Beans with chopped red or green onions, lots of fresh dill, extra virgin olive oil, freshly squeezed lemon, salt and a bit of hot paprika. This time I topped it off with squash – patty pan, zucchini, summer squash, roasted with olive oil, salt and smoked paprika.
Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, oregano, basil, salt and hot paprika.
Ratatouille Soup with chunks of eggplant, zucchini squash, patty pan squash, summer squash, onion, tomatoes, tomato paste, mixed greens, extra virgin olive oil, oregano, basil, salt and hot paprika.
One of our favorite dinners, varied by available veggies. A stew of tomatoes, onion, patty pan squash, zucchini, extra virgin olive oil, garlic, basil and oregano on a bed of edamame pasta (sometimes I use black bean pasta). I added some chopped greens on top this time but often add a lot of them into the stew.
One of our favorite dinners, varied by available veggies. A stew of tomatoes, onion, patty pan squash, zucchini, extra virgin olive oil, garlic, basil and oregano on a bed of edamame pasta (sometimes I use black bean pasta). I added some chopped greens on top this time but often add a lot of them into the stew.
Cabbage steaks. Yum.
Cabbage steaks with a little sauce. This one was a mustard sauce. Vegan pesto is good. Chipotle Just Mayo is good. Yum.

If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

CSA Veggie Yummies This Week

Hummus with radishes, kohlrabi, zucchini & red bell peppers.
Hummus with radishes, kohlrabi, zucchini & red bell peppers.

I had two social occasions last week so took Hummus with CSA veggies to one (greens, radishes, kohlrabi, zucchini and red bell peppers) and pasta salad to the other. This Hummus recipe, btw, is excellent. Be sure to check it out on this site.

For this pasta salad, I used (as always) whole wheat rotini, zucchini, tomatoes, chopped greens, Kalamata olives, capers, green onions, quartered artichoke hearts, extra virgin olive oil, red wine vinegar, oregano, hot paprika and salt to taste.

Pasta salad with CSA veggies.
Pasta salad with CSA veggies.

And then we enjoyed this wonderful Stir Fry for an at-home meal. I like to make a big bag of chopped greens for Fatoush early in the week when everything is beautifully fresh. I used some each day, and later in the week, I can start using what remains for a quick and easy stir fry. I also use up lots of greens — tops of radishes or kohlrabi in these dishes.

Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce...mmm hmmm, can't beat that.
Stir Fry with Kohlrabi greens, Bok choy, green onions, radishes, lots of sliced onion, garlic, a bit of red bell pepper, sauteed tofu squares, brown Basmati rice, salt, hot paprika, extra virgin olive oil, a bit of soy sauce…mmm hmmm, can’t beat that.

Addendum: Ah – forgot all about this one. At the end of the week, I use up any leftover greens or other veggies in a soup. I used potatoes in this one as well and topped it off with quinoa, making it a nice, substantial dinner. This soup included a large onion, minced and sautéed in extra virgin olive oil with a little fresh minced garlic, about 4 cups of potatoes and 8-10 cups of chopped greens (I’m pretty sure the greens included kohlrabi tops as well as others), 6 cups of water and seasoning to taste. I typically use salt (2 tsp.), hot paprika (1/2 tsp.) and freshly squeezed lemon (1/4-1/2 cup or the juice of 1-2 lemons. And now I know what they mean by “pot liquor.” Mmmm…mmmm…good.

Soup with greens and quinoa.
Soup with greens and quinoa.

If you’d like more information about the CSA, please visit Bob’s Fresh and Local (produce) and All Grass Farms (livestock, chickens, milk and cheese).

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.