snax queen

Please support Afro-Vegan cookbook rather than Thug Kitchen.  Here’s why: ”Bryant Terry is a chef, educator, and author renowned for his activism to create a healthy, just, and sustainable food system. Bryant’s fourth book, Afro Vegan was published by Ten Speed Press/Random House April 2014. Just 2 months after publication, Afro-Vegan was named by Amazon as one of the best cookbooks of 2014. In December it was nominated for an NAACP Image Award in the Outstanding Literary Work category. If you want a taste of culture-rich, ethnic and truly vegan food, (Thug Kitchen uses honey in some recipes), without the culture appropriation and perpetuation of negative and racist stereotypes about an entire community, consider getting Afro-Vegan.”  ~  Hugo Dominguez

Still quite a bit left to do, but it’s really coming together! I like the colors in this dress so much more then my red and white version. I think it looks a lot less juvenile and way more magical. 

It’s made from organza and chiffon with a tulle overlay and $60 of fake flowers.

Hearty Chicken and White Bean Soup by Maria Ushakova:

2 Tbsp olive oil

1 onion, chopped

1 medium carrot, grated

1 zucchini, chopped

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1 L/ 4 cups chicken stock

1can diced tomatoes

4 skinless boneless chicken thighs, cooked and cut into small pieces, See notes

1 can white kidney beans

1/2 Tbsp red paprika

1/2 Tbsp garlic powder

1/2 tsp cayenne pepper

salt to taste

2 cups frozen green peas

Instructions:

In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent for about 2 to 4 minutes. Add the carrot and cook until the vegetables start to caramelize, for about 4 more minutes.

Add the zucchini and red and yellow bell pepper. Stir and saute the vegetables until they start to soften for about 2 to 3 minutes.

Add the chicken stock, diced tomatoes, chicken, beans, red paprika, garlic powder, cayenne pepper and salt. Bring to a boil. Cover and cook for 8 more minutes.

Add the green peas. Bring to a simmer and cook for 1 more minute.