All posts by Charisse Flynn

Vegan Meal: Baked Potato Station

What you’ll need:

  • Russet Potato (Medium)
  • Extra Virgin Olive Oil (1 tsp.)
  • Sea Salt (optional)

Preheat oven to 350 degrees. Scrub potato under running water to remove  all dirt. Let dry. Rub potato with olive oil and sprinkle with sea salt (optional). Poke topside of potato a few times with a fork. Place potato directly on oven rack and bake for one hour. Carefully slice potato open at top and add desired toppings.

Topping Suggestions

  • Green Salad Fixings: Baby Spinach. Grape Tomatoes. English Cucumber. Kalamata Olives. Onions. Sunflower Seeds. Lemon Juice. Pepper and Sea Salt.
  • Vegan Chili, Vegan Cheese Sauce, and Chopped White Onion.
  • Steamed Broccoli and Vegan Cheese Sauce.
  • Sautéed Mushrooms, Baked Tofu, and Green Onions.
  • Tex-Mex: Vegan ReFried Beans. Shredded Bibb Lettuce. Chopped Tomatoes. Guacamole. Chopped Onions. Sliced Black Olives. Salsa. Vegan Sour Cream. Chopped Jalapeños.

The possibilities are endless!

Note: This is a great meal for potlucks. Everyone can bring their favorite toppings, so no one goes home hungry. Also, several potatoes can be baked ahead, stored in the fridge, then heated when needed.

Vegan Dip/Spread: Egg Salad

What you’ll need:

  • Garbanzo Beans/Chickpeas – Drained and Mashed (15 oz can)
  • Fresh Garlic – Pressed (1 clove)
  • Green Onion – Minced (1/4 cup)
  • Dill Pickles – Minced (2)
  • Celery – Minced (2 stalks)
  • Vegan Mayo (2 tbs.)
  • Vegan Mustard (1 tbs.)
  • Pepper and Sea Salt (to taste)

Fold all ingredients together. Adjust mustard and mayo, according to taste and texture.

Refrigerate unused portion.

Substitute: If you don’t like vegan mayo or mustard, mash an avocado with the garbanzo beans.

Note:  This spread can be used in sandwiches, as a base for potato salad, or as a topper for celery sticks and toastinis.

Vegan Meal: Non-Fried Fried Rice

What you’ll need:

  • Cooked Rice (6 cups)
  • Extra Virgin Olive Oil (3 tbs.)
  • Sesame Oil (3 tbs.)
  • Yellow Onion – Chopped (1)
  • Fresh Garlic Cloves – Chopped or Pressed (4)
  • Red Bell Peppers (2)
  • Snap/Snow Peas (6 oz)
  • Broccoli Florets (6-8 cups)
  • Fresh Ginger – Grated (1 tbs.)
  • Soy Sauce (3/4 – 1 cup)
  • Rice Vinegar (1/4 cup)

Cut bell peppers, snap peas, and broccoli into bite-sized pieces. Heat oils in a large pot over medium-low. Add chopped onions and garlic. Cook until onions are soft. Stir in veggies, ginger, soy sauce, and rice vinegar. Gradually add rice and stir until mixed.

Refrigerate unused portion. Leftovers can be enjoyed all week.

Note: There are many veggie combos that will work in this dish. Pick the ones you like.

To Have And To Hold by Charisse Flynn

Vegas smelled of desperation—citrus, sweat, cigarettes. Joan, driving from Nevada back to Oregon, where she worked as a cashier at a car dealership, thought she smelled like Vegas.

She’d forgotten how endless the desert could seem. She remembered walking home alone from Beckley Elementary in sandstorms that pinpricked her cheeks and gave her hives. And the dump where she’d found her missing cat, dead—its empty sockets accusatory in her failure to protect him.

Joan’s first love, Brad, had taken two months to accept her friend request on Facebook. She’d memorized his photos and studied his posts. He was a tax accountant, watched Game of Thrones and enjoyed golfing. His quail-haired wife tagged him in pictures of a bug-eyed child named Brad Jr.—to cover her affair with a cicada, no doubt.

Brad “liked” Joan’s comments about Vegas and suggested she look him up if she found herself back in town. When she’d arrived the next day, she messaged him to meet at the Perpetual Church of the Forever Disappointed or something like that. He never showed.

What did Joan care? She didn’t need him. She didn’t.

Road signs warned of donkeys and cattle and people on horses. She decided if she could avoid the horses, she’d ram the people. She flipped on the radio. It looped, searching for stations but finding only white noise.

Her first-grade marriage to Brad wasn’t binding, she knew. His sister performed the ceremony on the four-square court by the swings. There were witnesses. A Twinkie wedding cake. She and Brad had honeymooned at the creek, tadpole fishing and stomping the water to scatter the frogs. They’d giggled until they’d cried.

When he’d kissed her, his pink-bow lips and blue eyes were open the whole time.