Reflecting on the month past
It was a good running month: we explored new places & got reacquainted with old favourites.
🌴 🌺 🌴 🌺 🌴
In the kitchen, it was a month of experimentation: with plant-based milk and beans.
Worked on a home-made cashew oat milk for my morning tea & occasional cereal bowl. After fiddling with proportions and process, I have a plant-based milk (that doesn’t cost near the store-bought price) which I am happy with. I am also very thrilled to have cashew-oat pulp to thicken my soups & pasta with.
On the bean front: one of my staples is this 13 bean mix from Bob’s Red Mill into my soups.
,
I decided to try something different after listening to BBC4’s The Food Programme’s episode on Beans Part 1: Are Legumes the Answer?
I bought bags of pinto, red kidney, lima & black eyed peas. Experimented with chilli, baked beans, and worked some of these newer beans into my “hummus”/dip rotations.
Here is one of the experiments: beans on toast.
I don’t think I can go back to canned beans after this.
How was May for you?
🌴 🌺 🌴 🌺 🌴
About The Changing Seasons
The Changing Seasons is a monthly project where bloggers around the world share their thoughts and feelings about the month just gone. We all approach this slightly differently — though generally with an emphasis on the photos we’ve taken during the month.
For many of us, looking back over these photos provides the structure and narrative of our post, so each month is different. Some focus on documenting the changes in a particular project — such as a garden, an art or craft project, or a photographic diary of a familiar landscape.
But in the end, it is your changing season, and you should approach it however works for you.
There are no fixed rules around post length or photo number — just a request that you respect your readers’ time and engagement.
Tags and ping-backs
Tag your photos with #MonthlyPhotoChallenge and #TheChangingSeasons so that others can find them
Create a ping-back to Brian at Bushboys World or this post, so that we can update it with links to all of yours.
Roundup
- Brian gets us started at Bushboys World
- followed closely by Marilyn at Serendipity Seeking Intelligent Life on Earth
- and hot on their heels, we have Tracy at Reflections of an Untidy Mind
- Natalie the Explorer posted her wrapup 5 days ago
- Pauline at Living in Paradise
- Tish at Writer on the Edge (good to have you back in this space!)
- Donna at Wind Kisses
- Sarah at Travel with Me
- Marsha at Always Write
- Natalie at Little Pieces of Me
- Julie at Eat, Play, Live
Touring My Backyard 
Lovely post! Here is mine for May: https://talkingthailand.co.uk/the-changing-seasons-may-2022/
LikeLike
Hi ya Gill! Thank you for your May contribution to TCS – I am trying to load your post but can’t seem to do so. I will try again later (maybe server trouble). Can’t load your main blog page either.
LikeLiked by 1 person
It should be sorted now 🙂
LikeLike
I have not used canned beans for a long time. I prefer making them from dried. It is a long process, but it’s so much better. To “set it and forget it” I make it in a slow cooker.
LikeLike
Ah, another vote for a slow cooker …
Actually, I find that prepping beans, baking bread, making nut milk, all these take time, but so worth it. And so it’s made it into the weekly rota.
LikeLike
You have had a nice month. Love hearing that you are running more and finding new routes. Thats one of the best things about running. Welcome to June. donna
LikeLike
Appreciate your sharing in my month, Donna!
Hope you are having a good June too!
LikeLiked by 1 person
Yes…busy. Just returned from a week at the Grand Canyon again, and will be traveling again this week. It has actually been nice to be home. Hope I can get a few minutes to put my thoughts together from my last trip.
LikeLike
Just came from your Grand Canyon writeup – such a lovely place. You managed to capture the grandeur … I can’t seem to do that with my iPhone. Or maybe it’s just me.
LikeLiked by 1 person
Thank you for this moment to remind me of its grandeur. You? Both your words and pictures always bring us an important moment in time. Grateful for you. Thank you.
LikeLike
You are so sweet to say so, Donna. I am so glad we are able to bring some joy into each other’s day.
LikeLiked by 1 person
Beans on toast. I am so intrigued and why didn’t I ever think of that!?!?!?! Here is my contribution for May.
LikeLike
You crack me up, Natalie!
Thank you for joining us in this space!
LikeLike
Wow, I’m impressed by the time and effort you put into eating more healthily! I know I should but I tend to take the quicker routes, although I do eat lots of veg 🙂 Here’s my May in photographs: https://www.toonsarah-travels.blog/gallery-a-may-selection/
LikeLike
Full disclosure Sarah – I don’t have an outside job (gift from Loving Husband) so I spend my day scheming & planning all sort of fun things (apart from the sporadic bouts of chores).
LikeLike
Ju-Lyn, your pictures of beans and beans on toast are amazing. I’ve been experimenting with cheeses and broccoli and Brussel sprouts this month with lots of regular milk. We substitute almond milk for cow’s milk most of the time. What could I substitute for heavy cream? Do you have your recipes somewhere? Those beans on toast look really yummy. You could definitely illustrate a cookbook. 🙂 Here’s my end-of-the-month post. http://alwayswrite.blog/2022/05/29/mays-challenging-weekend-coffee-share/ Now I’m off to read some of your readers’ blogs. 🙂
LikeLike
You are so sweet & generous about my images – some days are easier than others !!!
Regarding heavy cream substitution, I’ve noticed that many vegan recipes use soaked, pureed cashews. I also realise it’s not necessarily a one-to-one substitution going to vegan. Often, the proportions are quite significantly reworked.
We don’t typically make vegan recipes in our household. I am the only vegetarian, but I have switched to plant milk (for Younger Child & I because we are the only ones who want milk), and increased the number of bean meals.
Thank you for sharing space with us on The Changing Seasons!
LikeLiked by 1 person
I used to drink lots of milk. I still use a lot of dairy products. I also have strong bones in spite of my cancer medication. So that’s a good thing. I don’t drink milk any more and I usually cook with almond milk. Vince and I are both more lactose intolerant now that we are older. We all make changes to try to stay healthy.
LikeLike
Exactly! Little changes go a long way. We still use lots of cheese & yogurt. I have only stopped buying milk for tea & cereal 😅
LikeLiked by 1 person
That sounds like what we do. We don’t put milk in our tea, but Vince uses non-dairy creamers in his coffee and I use a protein drink.
LikeLiked by 1 person
I do admire all your culinary forays, Ju-Lyn. Cashew and oat milk is not something I would have thought of. I love home-made almond milk, but not too keen on peeling the skins off. The bought oat milk also has an array of additives that aren’t necessarily what one would want to eat. Happy June!
LikeLike
Same here, Tish! I love almond milk but the hassle of getting those skins off is not enticing. Happy June to you too!
LikeLiked by 1 person
Ju-Lyn, I loved that photo of the shower of small star flowers. They are exquisite. I’m about the 10th person who likes the look of your beans on toast.
LikeLike
Ah! Beans on toast … what’s not to love … unless you don’t like beans, of course!
LikeLiked by 1 person
Home cooked ones are the best.
LikeLike
It has been a very traumatic month for us, but we have come to terms with it. Love how you experiment with all the different food types.. This was a hard post to write, but here it is https://retiredfromgypsylife.wordpress.com/2022/06/01/changing-seasons-may-2022/
LikeLike
Thank you for sharing your sorrows along with your joys – I really feel so privileged to be allowed into your world. I read your post with a heavy heart – and you still managed to fill your space with so much beauty.
LikeLiked by 1 person
We are so lucky to have had this space to live in and nurture for 25 years. Now time to move on, but of course I have all the photos and blog posts to enjoy
LikeLike
I’ve been using my Instant Pot to pressure cook dried beans and lentils. It is a time-saver and like you, I can’t ever go back to canned beans.
LikeLike
I’ve been toying with getting a “pressure” cooker of sorts. I’ve been resisting because of lack of counter space …. but I am sooooo tempted.
LikeLike
Okay. THIS time I’ll try pasting down MY link, not yours 😀
LikeLiked by 1 person
You are so funny, Marilyn! I really feel you – I do stuff like this all the time but don’t even realise it till ages later!
LikeLike
I didn’t realize it until now. I feel really dumb, but it isn’t the first time today I’ve felt dumb. It’s just been that kind of day. Sigh.
Is this right this time?
LikeLike
Not to worry, I found you from your very first link – so you did just fine!
LikeLike
Hope you have a better day 🙂 Sending you a huge hug!
LikeLike
https://touringmybackyard.wordpress.com/2022/05/31/the-changing-seasons-may-2022/
LikeLike
Great job taking care of your health, Ju-Lyn. Your food looks delicious. Here’s my contribution for The Changing Seasons : https://natalietheexplorer.home.blog/2022/05/27/loving-life-in-may-2022/
LikeLike
Lovely to have you at The Changing Seasons again – I saw your wrapup post several days ago – I was hoping you would pop in this space!
LikeLike
Wow a 13 bean mix…extraordinary. I make a bean dish as well. My is called Brians Special Beans 😁
Here is my Changing Seasons
LikeLike
The bean mix comes in a bag – I just bung them into a pot of water to bowl for a bit before starting my soup … easy peasey.
Can I ask for more info about Brian’s Special Beans? I am on the lookout for more ways to brings beans to our table.
LikeLiked by 1 person
Easy as Ju-Lyn.
Garlic, onion, capsicum, Tuscan/Italian herb mix, a chili or pinch of chili power (depends on how hot you like it) With a bit of your favourite oil or butter. Heat butter/oil add the above until aromatic, tip in a can of baked beans (navy beans), heat until ready.
Serve on hot buttered toast with shredded cheese of choice on top. I use a vintage cheddar usually but a Parmesan works as well.
Instead of baked bean you could use your bean mix but would need to add a sauce, perhaps sweet chili or tomato.
Let me know of you give it a go 🙂
LikeLike
Onions, garlic & capsicum … the magic trio! It sounds like the makings of a great sandwich – I love aged cheddar best … and buttered toast … I am dreaming of lunch (and I just had brekkie). Thank you, Brian!
LikeLike
Most welcome Ju-Lyn. I am having lunch now, chicken and brie on toasted Turkish
LikeLiked by 1 person
I like the way you roll, Brian! You have such interesting flavour combinations!
LikeLiked by 1 person
You are great on the plant based food, Ju-Lyn!
LikeLike
I am trying, Sue. I am vegetarian anyway, but am trying to encourage the rest of my family to have more plant-based foods as well.
LikeLiked by 1 person
Very good….I’m not so good
LikeLiked by 1 person
I react badly to milk these days and have tried a few commercial products, but not found anything I like so far. Those beans on toast look great. Oh, to be a creative cook! Have a great upcoming month, Ju-Lyn.
LikeLike
Oh dear, milk sensitivity is no fun at all. I really like 137 degrees’ pistachio milk (have you tried it?) – but it’s rather costly so not a sustainable option for me.
LikeLike
No, hon, I haven’t. I just avoid using milk where I can these days.
LikeLike
I hear you. Sometimes better just to completely change how we eat!!!
LikeLiked by 1 person
You really are so creative JuLyn, not only in taking photos but in food too! I’ve also tried oat milk for the first time this May. 🙂
LikeLike
Did you like your taste of oat milk? Frankly, it’s not my favourite of plant-based milks – but mixed with cashew, I rather like it.
LikeLiked by 1 person
Uhm I didn’t enjoy it so much. I realised that I only like it with Starbucks matcha frap (not with coffee). Maybe because it has sugar hahaha 🙂
LikeLike
And plant-based milks don’t do so well when heated …
LikeLiked by 1 person
Oh I see! Okay I’ll give it a try again with cold coffee. 🙂
LikeLike
Impressed with your plant-based food! I really enjoyed reading about what you have made.
LikeLike
I am trying to make more interesting things (beyond hummus & soups) to entice the rest of my family to share in my bean delights. And the cashew-oat milk is really just for Younger Child & I.
LikeLiked by 1 person
I’m really interested in how you prepare the beans. Pressure cooker or long slow cooking? Soaking first? I haven’t had much luck with dried beans.
LikeLike
I soak certain beans first, but not chickpeas (garbanzo) or lentils or black-eyed peas. I slow boil on stove top for about an hour, then leave it till it cools. I check it then to see if I need to further boil. For certain beans, like red kidneys, I sometimes have to repeat this twice or three times, depending on what I am using it for.
When I pre-soak, I usually throw away the water, but I keep the aquafaba once I start boiling the beans. I use the liquid for making soups & stews.
Hope you have a happier reacquaintance with dried beans!
LikeLike
You lead such a healthy life, puts me to shame! Well done
LikeLike
We do try, Alison! Some days are more challenging than others 😂
LikeLike
Why not everyone deserves a treat
LikeLiked by 1 person