This is my new book, published last month. It is filled with stories, poems, and recipes–healthy food for vegans, vegetarians, pescatarians, and meat eaters with photos and detailed instructions. Currently, it can be purchased at Burrowing Owl bookstores in Canyon and Amarillo, Texas, and online at http://www.dreamcatcherbooks.com, Angel editions.
The first Sunday is potluck Sunday at the Unitarian Universalist Fellowship in Amarillo, Texas, about 14 miles from where I live. Usually, for years, I have made a certain pie that many like. This morning I neither felt the inclination nor the had the time because I went out to feed horses and work on my steep drive. Plus, the forecast predicted a quite hot day, 98 degrees Fahrenheit, making me disinclined to heat up the oven. I opened my pantry door, viewed the canned goods and created this recipe. Several asked how I made it; apparently my experiment met with success.
2 15 oz. cans garbanzo beans, drained and rinsed
1 15 oz. can whole kernel corn, drained
1/4 medium size purple onion, finely chopped
1 medium size red bell pepper, chopped
1/3 cup medium size black olives, sliced
1/4 cup (or amount to suit your own personal taste) red wine vinegar
1/2 cup olive oil
2 tsp. ground cumin
2 tsp. coriander seeds, ground
freshly ground black pepper to taste
Mix all the above. Chill and serve. Personally, I think this might have been even better if allowed to marinate to blend all the flavors. This is easy, nutritious, and vegan.