Best wishes for a speedy recovery!



Our vegan blogger, Nancis, is having hand surgery tomorrow (Wednesday). Please keep her in your thoughts and prayers. She’ll be back to blogging when she can wiggle her fingers coherently over a keyboard again. 😉 In the meantime, we have some excellent fall posts (some of which are vegan) lined up from our other blogger, Ainy Rainwater, so new posts will continue to appear here weekly. We wish Nancis a speedy recovery! 🙂


Bean and Cabbage Stew

bean and cabbage stewI know what you’re thinking, I really do.  You don’t like cabbage, do you?  I don’t either.  However, this stew is a staple in my comfort food cupboard.  Trust me, the blend of spices and other ingredients makes this cabbage supper quite nice.  And let’s not forget the health benefits:  cabbage is high in fibre, boosts brain function, provides cancer protection, and lowers cholesterol.  Barley is another healthy ingredient; it is high in fibre and helps lower cholesterol, but it also aids in decreasing blood glucose levels.  How can you go wrong?  Let’s get started!

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 head cabbage, chopped
  • 4 carrots, sliced (I often use baby carrots – one less thing to chop!)
  • 1 lb potatoes (if using large potatoes dice them large, or just add baby potatoes – again, one less thing to chop!)
  • 1/3 cup pearl barley
  • 1 bay leaf
  • 5 ml (1 tsp.) thyme
  • 2.5ml (1/2 tsp.) caraway seeds
  • 2.5ml (1/2 tsp.) rosemary
  • Herbamare and black pepper to taste
  • 6-8 cups vegetable broth
  • 2 cans of beans (any white bean will do)
  • 1 large can of diced tomatoes

In a large stockpot, combine vegetables, seasonings, barley, and broth.  Cover and simmer about 45 minutes, until the vegetables are tender.  Add the cans of beans and tomatoes and simmer uncovered for 20 minutes.  Don’t forget to remove the nasty-if-chewed bay leaf.  To get all the dipping goodness this stew offers, serve with chunky pieces of sprouted grain bread.

Round Up The Usual Suspects

I’m “rounding up the usual suspects” to turn this old unused blog of mine into a food blog, focusing on vegetarian (and vegan) food.  Assuming I can convince my vegetarian, vegan and foodie friends to do this. In short, I have no clue if this idea will fly. My idea is vegetarian (and vegan) food writing aimed at a broader (eg: non-vegetarian) audience, because good food is good food. 😀

I’ll be your friendly neighborhood admin and moderator, so play nice! 🙂 I’ll mostly leave the food writing to the other foodies, but may occasionally post short admin-y notes.

Welcome to Our Kitchen!

The Usual Suspects is a celebration of good food: cooking it, growing it, thinking about it, writing about it, and enjoying it with family and friends. As it happens, the good food on this blog is vegetarian or vegan. 😀 I’ve invited my friends (a.k.a. “the usual suspects”) to gather here and write about the food (and drink) they love. The blog was begun in January 2013 and, if the first year’s recipes and essays are any indication, the possibilities are almost endless.

So pour your favorite beverage, settle in, and join us in enjoying the good food here in our internet kitchen!