I've been busy

So I wanted to make a black bean dip Harmonia posted on Veggin Out- the veg board for women. I noticed it took lemon juice. I had one fresh lemon left and figured if I was going to use it, I might as well use the zest, too. So instead of just making a simple dip with the food processor, out came the vital wheat gluten, and my microplane and I made seitan from VwaV again, too. It tastes so good! Here it is simmering. Notice the cool spoonrest? I got that in Sorrento from a ceramic artist. It says Capri on it and he painted one of the rock formations that I was able to see on a boat tour when I went to the Isle of Capri. It is an amazing place with tropical blue water.

The seitan is going to be part of dinner later, with my organic veggies from yesterday... I just slice it up and saute with a little olive oil in a cast iron pan until crisp. I find it is so flavorful from the seasonings it doesn't need anything.

The dip is really yummy and so easy to do in the food processor. I used some of the tahini I have left over from the roasted red pepper hummus I made from La Dolce Vegan- that was really good too. It has a nice, creamy texture- I know from the picture it doesn't look yummy, but it is. I dipped Garden of Eatin' organic blue corn chips in it, but pita chips would be good too.

















Here's the ingredients:
15 ounces of Black Beans & liquid for blending
2 cloves of garlic
sea salt to taste
1 teaspoon Cumin Powder
1/4 cup Tahini
1/4 cup lemon or lime juice
1 tablespoon of Parsley