Hello all. This was a week. A week. We had some very serious health concerns with a beloved family member whose been in the hospital since Monday. He left yesterday morning. My mom is monitoring him closely. Let’s just say it truly is the hardest sight to see in the world— a precious life in the balance and at so young an age. Dreams and thoughts of tubes, IV cords, syringes drawing blood, doctors alternating between “death,” “dying,” and “dead.” We have to take care of ourselves and those closest to us if they allow it.
On the positive side, in addition to his health improving, I published stories too— Arts of Global Africa at the Newark Museum, Excellent Contemporary Art by Artists of African Diaspora on the artblog and The Ultimate Vegan Guide to Dayton, Ohio on VegNews. Plus, Camille DeAngelis’ book, A Bright Clean Mind: Veganism For Creative Transformation, is coming out soon. She has interviewed creatives such as musician/writer Lacresha Berry of berryandco, poet/writer Donald Vincent of Mr. Hip, myself, and others.
Although I have unfortunately left my VeganMofo incomplete, I still have plentiful Caribbean style recipes to post and upcoming birthday plans to consider. It’s sad and inconvenient that the local Greyhound Station has closed as well. So visiting Cincinnati to get art supplies and delicious Asian cuisine or journeying to Columbus for the art museum and the best Midtown vegan donuts and croissants are out of the question. I don’t like asking people for rides to places, especially if they’re hours away.
I have shared a similar recipe for macaroni with lentils before, but this here has the addition of delicious curried appeal. I let the lentils cook for fifteen minutes then add the macaroni so that the macaroni soaks up the flavorful lentils. It is an incredibly fulfilling meal-- always a plus since one running unfunny joke is that a vegan can never be full.
On the positive side, in addition to his health improving, I published stories too— Arts of Global Africa at the Newark Museum, Excellent Contemporary Art by Artists of African Diaspora on the artblog and The Ultimate Vegan Guide to Dayton, Ohio on VegNews. Plus, Camille DeAngelis’ book, A Bright Clean Mind: Veganism For Creative Transformation, is coming out soon. She has interviewed creatives such as musician/writer Lacresha Berry of berryandco, poet/writer Donald Vincent of Mr. Hip, myself, and others.
Although I have unfortunately left my VeganMofo incomplete, I still have plentiful Caribbean style recipes to post and upcoming birthday plans to consider. It’s sad and inconvenient that the local Greyhound Station has closed as well. So visiting Cincinnati to get art supplies and delicious Asian cuisine or journeying to Columbus for the art museum and the best Midtown vegan donuts and croissants are out of the question. I don’t like asking people for rides to places, especially if they’re hours away.
I have shared a similar recipe for macaroni with lentils before, but this here has the addition of delicious curried appeal. I let the lentils cook for fifteen minutes then add the macaroni so that the macaroni soaks up the flavorful lentils. It is an incredibly fulfilling meal-- always a plus since one running unfunny joke is that a vegan can never be full.
Curried Macaroni With Lentils Ingredients and Preparation
1 cup lentils
1 cup macaroni
2 tablespoon coconut oil
2 teaspoon curry powder
2 teaspoon dried onion pieces
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 cup lentils
1 cup macaroni
2 tablespoon coconut oil
2 teaspoon curry powder
2 teaspoon dried onion pieces
1 teaspoon garlic
1 teaspoon turmeric
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
In two cups of water, cook lentils for fifteen minutes. Add pasta and olive oil, stirring evenly. Cook for fifteen minutes.
Drain pasta and lentils.
Stir in curry powder, dried onion, garlic, turmeric, salt, black pepper, and paprika.
Serve immediately.
