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Vegan New Mexican Red Chile Stew

So, I have decided to join the band wagon and get my own blog instead of hijacking my daughter's caringbridge page. I hope to use this to do a couple of things (be ready for lists because I love them):
  1. I am hoping to run for public office in 2013 so I hope to use this blog to talk about that process and as part of my campaign-more info on that in a few weeks
  2. I want a place where I can talk, at length if I need to, about what it is like to be the mother of a child that had a catastrophic illness (intractable epilepsy and Infantile Spasms), her hemisperectomy (Dr.s at the Cleveland Clinic removed the right half of her brain when she was 10 months old), and her daily rehabilitation and challenges.
  3. I also have another daughter and who is neurotypical but is posing her own set of challenges for me and I would like to tell you about that.
  4. As a new convert to a mostly plant based, organic diet, I spend a good part of each day digging through the interwebs for recipes to cook with the produce that is delivered from a local farm. I'd like to share with you what I have found to be holes in information I needed.
  5. I have this absurd dream of some day being hired to be a Corporate Intuitive. It seems like I will wake up one morning obsessed with something-some fashion or gadget and I will look for it endlessly, finally give up or pay a ton, and then a few months later it will be on every shelf of every store for very little money. I hope to predict upcoming consumer trends here and then have a record. 
I hope you enjoy and I hope you stay with me! Now, here is the Vegan New Mexican Red Chile Stew recipe I made up tonight because I couldn't find one ANYWHERE!

Vegan New Mexican Red Chile Stew
3 tablespoons Olive Oil
1/2 onion finely chopped(white or yellow)
1 medium potato skinned and cubed
handful of baby bella mushrooms or 1/2 portobello chopped roughly
2 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
1 package of frozen red chile

In a saucepan combine oil, onion, and potato and cover and cook over medium until potatoes are almost tender. Add mushroom and cook covered until potatoes are tender. Add garlic and saute until aromatic. Add salt, oregano, and cumin, stir and saute for 1 minute. Add red chile and simmer until melted if frozen and hot.
Enjoy over a bean burrito, or by itself with a tortilla. I had mine on blue corn tostadas! Yum.


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