The Changing Seasons, May 2022

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.

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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 β€” 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 β€” 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 β€” 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

74 Comments

    1. 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.

      Liked by 1 person

  1. 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.

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    1. 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.

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  2. Pingback: Eat, Play, Live
  3. 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

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      1. 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.

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        1. 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.

          Liked by 1 person

          1. 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.

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    1. 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).

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  4. 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. πŸ™‚ 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. πŸ™‚

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    1. 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!

      Liked by 1 person

      1. 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.

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  5. 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!

    The Changing Seasons: May 2022

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    1. 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.

      Liked by 1 person

      1. 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

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  6. 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.

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    1. 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.

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    1. 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.

      Liked by 1 person

      1. 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 πŸ™‚

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        1. 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!

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  7. 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.

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    1. 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.

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    1. 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.

      Liked by 1 person

    1. 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!

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