I'll throw a disclaimer out right away: I'm not a chef. I'm not a food photographer. This is not turning into a food blog. What this is is a yummy recipe-ish concoction that I threw together one day with stuff left over in the fridge, and it has become a staple in our house. It's animal-friendly (vegan) in the way that it doesn't use them, and it's a complete meal. Plus, it's flexible and easy, so if you're a not-chef, like me, you can swing it. Here goes...

mixed bean and quinoa hodgepodge

serves any number of people over any number of days, depending on how much you want to eat

stuff you need (all approximate)

• 1 cup quinoa

• 2 cups vegetable broth

• 1 lb organic green beans

• 1 lb/1 can dark kidney beans

• 1 lb/1 can garbanzo beans

• 1/2 pound cooked lentils

• 3/4 cup Italian-ish dressing of your choice (You can make your own, or I like Trader Joe's or Annie's Naturals Tuscan Italian varieties.)

what you do with that stuff

Cook the quinoa in the vegetable broth (you can also use water, but vegetable broth will provide more flavor, plus, it's easy to make), covered, until the liquid is absorbed (15-20 minutes), then cool.

Discard the ends of the green beans and snap each bean into thirds. Steam slightly in a steamer basket or blanch (you still want them to be crunchy), then cool.

Cook the beans, unless you're using cans (I usually use organic canned beans for convenience). Feel free to substitute any type of bean you like.

Cook the lentils, if necessary (I LOVE the packaged lentils at Trader Joe's...you can find them in the veggie section. Much easier.)

Once everything has cooled, stir all ingredients together in large mixing bowl.

Feel free to play with the proportions to suit your dietary, taste, or texture preferences. It keeps nicely in the fridge, so I make this big batch so I can have something to easily grab for lunches over several days. It's quite filling! The rest of my family loves this as a side dish. I sometimes eat it as-is, but I often use it as my base and add different combinations of things I have around. Some of my favorite additions:

• avocado and beets

• pecans and raisins

• almonds and apples

• over a bed of your favorite cooked greens

• over your favorite lettuce

• with a side of roasted fennel (another of my staples)

I probably would have fallen of the vegan wagon a lot more often had I not been able to reach for this nutritionally-balanced quick meal, so I'm sure to have some on hand about every-other week so that I can just grab a scoop when I'm ravenous.

A few months ago, I borrowed Alicia Silverstone's The Kind Diet from the library, and once I hit the maximum number of renewals allowed, I hung onto the book and paid the overdue fees until a purchased copy was delivered to my doorstep. I couldn't be without it. As an aspiring vegan for reasons of health, animal protection, environmental preservation, and, well, hell, the love of a good challenge, I find myself turning to The Kind Diet on a daily basis. Silverstone's book provides coaching, inspiration, and damn good recipes, all free of judgement.

The first half of the book shares Silverstone's opinions and research about why being vegan is a good choice and how it makes her feel. It is often funny. It's thought-provoking and approachable, as if you're chatting on the couch with a girlfriend. I mean, she talks about farts. Good stuff. She discusses the benefits of particular foods and coaches the why and how of making a transition to a vegan lifestyle. I've called myself a flexitarian because I'm making mostly vegan choices but still can't tear myself away from an occasional juicy burger. Since being a vegan can seem extreme and the lifestyle has it's share of critics, it's helpful that Silverstone outlines three levels of vegans, and how to qualify: "flirting," "going vegan," and "becoming a superhero." There's something for everyone!

The second half of the book is full of delicious recipes. Silverstone has introduced me to some new ingredients I never knew existed, which is really exciting. Some of the recipes are quick and simple and have become staples for my family, such as "Christopher's Cauliflower Steaks." Some are definitely more time-consuming and labor-intensive, but since Silverstone talks a lot about experiencing the joy and sensuality of cooking, this makes sense. I have to plan ahead a bit more for these recipes, but they are worth it.

I've implemented many of the basic tips from The Kind Diet and am working my way through the recipes in the book as a huge part of my journey toward becoming vegan. Plus, it's a fun read. Everything about it is kind. To learn more about The Kind Diet and the vegan way of life, check out Silverstone's Web site, The Kind Life.