The small space heats up fast with the stove top on so we are not using that for the summner. Today I put a new twist on one of my favorite recipes, slow-cooker refried beans. I took all the ingredients and crock pot outside to my camp table this morning while it was still around 90 degrees so I could cook them outside and keep the heat out of the trailer. I added all of the ingredients to the crock pot. I put my mesh food tent over the crock pot- sorry, I forgot to take a picture - to keep bugs off of the lid. I was afraid without the food tent I would have boiled bug around the lip of the lid where it tends to bubble and steam. I turned it on around 8am on low and kicked it up to high around 1pm. I immersion blended the pot at around 6:30pm and it was perfect (also bug-free). The excess water had evaporated better than when I made this in the past at my McMansion. I didn't have to skim off water like I usually do in the end. The meal could have easily been vegan - but I did use regular shredded cheddar and we made nacho plates with guacamole and salsa. In the past I have used Diaya shredded cheese and vegan sour cream, however I did not have those groceries on hand. On the side I had a ready-made salad and dinner was served. The kids have eaten this meal many times, so they didn't give me a hassle, which is always a good thing. We have leftovers in the fridge and freezer - I made a pound of beans. We will have leftovers tomorrow and then an easy meal another day. Life is good - vegetarian meals are awesome, vegan (WFPB) meals = I am rocking it on all levels (maybe tomorrow..? Ha!).
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