|
Post by cathygeha on Dec 27, 2018 7:52:33 GMT
I have signed up for two vegan challenges and plan to begin in January 2019. One is Veganuary and the other is 21 Day Vegan Challenge. I am considering posting what I eat each day of the challenge. I am still thinking about posting a daily thread or one thread and in that thread a post for each day...
Any suggestions?
ADDENDUM *changed the thread title
*will post what I eat each day *will share what I think and how I feel and recipes I try
|
|
|
Post by cathygeha on Jan 2, 2019 7:01:26 GMT
January 1 (day one)
Exercise: 35 minute walk outside
One full day finished starting day two...yesterday I ate:
Breakfast: high fiber toast with 1/2 mashed avocado spread on top then topped with cooked tomato. Coffee. Vitamin NOTE: we have avocado trees so this is an easy breakfast for me. I used to have the same items but with an egg on top before the challenge. I season the chopped tomato with a fiery multi-pepper seasoning my daughter brings with her from Sam's Club. It is produced by Tone's. I cook the tomato in the microwave.
Lunch: rice (white basmati) cooked with sauteed onion and garlic that chopped spinach was stirred into and for luck...black eyed peas were stirred in at the end (yum). kiwi and navel orange
Dinner: whole wheat pita spread with peanut butter, Tbsp homemade plum jam and 20 peanuts for crunch
Spinach Rice
drizzle of olive oil in a large frying pan with cover
1 medium-large onion, chopped
4 garlic cloves, minced
1.5 cups basmati rice 3 cups water 1 large bunch spinach, cleaned & chopped salt & pepper
Directions
Put oil in pan Add onions and garlic - saute till clear Add spinach and stir Add rice Add water and salt/pepper as desired Cook 20 minutes Add in cooked black eyed peas (I soaked overnight then cooked about 45 minutes)
35 minute walk and some other exercises and stretches
|
|
|
Post by cathygeha on Jan 3, 2019 7:49:19 GMT
January 2, 2019 (Day 2)Exercise: 5 minutes at a time on air walker and elliptical repeated five times for a total of 25 minutes
Breakfastleftover oatmeal from Tuesday reheated in microwave and topped with 1tablespoon dibs/carob molasses (½ cup oats, 1 cup water, tbsp each ground flax seeds and sliced raw almonds) coffee Lunchleftover rice mix from yesterday: basmati, black eyed peas, spinach, onion, garlic, drizzle of olive oil WITH arugula, avocado, beet salad topped with tahineh & balsamic vinegar mixed with garlic orange Dinner2 weetabix with 250 ml soymilk Arugula Avocado Beet SaladHandful of arugula chopped (2-3 cups) 1 beet peeled and chopped ½ avocado peeled, seeded and chopped Dress with : 1 garlic minced 1 tablespoon tahini balsamic vinegar (took about 3 tbsps...it thickens when mixed together so water, too or perhaps drizzle on next time and mix in the bowl)
|
|
|
Post by cathygeha on Jan 4, 2019 7:48:05 GMT
Didn't realize till this morning (the 4th) that I had two meals with peanut butter... I am going to try to make soy milk today IF I can find a "nut bag" or cheesecloth.
January 3
Breakfast: peanut butter on toast with an apple and coffee
Lunch: burgul, bean/corn/tomato medley, romaine with a drizzle of tahini and sriacha
Dinner: pita, peanut butter, peanuts, jell (wrap) and smoothie of banana and soy milk
Corn & Beans
1 onion, chopped 2 cloves garlic, minced drizzle olive oil 1 can corn 2 cans borlotti beans 1 vegetable bouillon cube 2 pomi tomato sauce (each 200 ml)
saute onion and garlic in oil, add bouillon cube and tomato sauce – stir. Add beans and corn. Heath through.
|
|
|
Post by cathygeha on Jan 5, 2019 7:25:18 GMT
January 4
Breakfast avocado on toast topped with cooked tomato orange coffee
Snack:
Navel Orange
Lunch:
soy milk (the one I made) okara burgers (made with vital wheat gluten, bulgur, okara/soy pulp from soy milk, seasonings) lettuce topped with leftover bean/corn medley
Dinner: Capelini with tomato sauce cashews and almonds
Soy Milk *soak a cup of soy beans over night *pour out the soaking water
*Put into blender with three glasses water for each glass of soy beans (I had about three cups so used nine cups of water) *Process till smoooth a bit at a time *Put into large pot and cook slowly until the mixture boils *Strain through cheesecloth or nut bag (I used an old linen dishcloth - next time I think I would put it through a fine metal strainer and then through the linen. I read that you can use cotton voile/muslin bought from a curtain shop to make a bag...a bag would have been easier and I am wondering how to avoid the boiling liquid that has to be pressed out of the bag/cloth) * the residual is called okara and has not much flavor at all. *some recipes on YouTube added sweetener and vanilla
Okara Patties Used the okara and mixed it with some seasonings, soy sauce, leftover bulgur, vital wheat gluten and made patties then fried some and put a bit into aluminum foil in sausage shapes and steamed them. I don't think I would make them again and if I make soy milk will look for something else to do with the okara. I think in the soy milk industry they sell it to feed cows.
Tomato Sauce 1 onion, chopped 3 or 4 garlic cloves, minced olive oil
bouillon cube (1 per 500 grams tomato sauce) salt and pepper, wine, water to rinse out the tomato sauce carton
I put the oil in the pan, sautee the onion and garlic with seasonings and bouillon cube then add in the tomato sauce and wine or water used to rinse out the container. I cook it while the water for pasta comes to a boil and the pasta is cooked.
|
|
|
Post by cathygeha on Jan 7, 2019 7:03:05 GMT
January 5
Breakfast oatmeal made with almonds, grated apple, raisins, flax seeds and mulberries (recipe from EAT TO LIVE)
Lunch stir fry of broccoli, onion, garlic, red pepper on leftover capellini with toasted sesame seeds on top. soy milk and strawberries to end the meal
Dinner
Burrito/wrap filled with leftover bulgur and corn and beans in tomato sauce heated then spread with mashed avocado
Bllueberry Nut Oatmeal serves 3
Ingredients 1 3/4 cups water (I used 2 cups) 1 cup oats 1 cup apple, grated 2 tablespoons currents (I used raisins) 1 tablespoon ground flax seeds 1 cup fresh or frozen blueberries (I used mulberries) 6 pecan halves, chopped (I used almonds) 6 walnut halves, chopped (I used almonds)
Directions In a saucepan bring water to a boil and stir in oats, apple, currangs, and flax seeds. Turn heat down and simmer for five minutes (or till done)
Stir in blueberries and nuts. Remove from heat, cover, and let sit for 2 to 3 minutes before serving
From Eat to Live Cookbook by Joel Fuhrman
Stir Fry I usually use what I have on hand for vegetables and begin with a chopped or sliced or whatever onion and some garlic that I cook in olive oil and soy sauce then add in the veggies. This time I used one red pepper, one onion, three or four garlic and threw in some leftover broccoli then put over the leftover capellini and topped with sesame seeds I toasted in the toaster oven. I add red pepper flakes to my dish and more soy sauce that hubby doesn't want on his. Can also use cashews or other nuts.
|
|
|
Post by cathygeha on Jan 7, 2019 7:06:31 GMT
January 6
Breakfast Leftover oatmeal from the 5th without mulberries but topped with carob molasses. 4 oz orange juice (oranges from garden) and soymilk. Coffee
Lunch capellini with tomato sauce and hydrated TVP, broccoli, grapefruit
Dinner Peanut butter, soy milk, dates
|
|
|
Post by Holly Gail on Jan 7, 2019 15:21:19 GMT
What happened to including recipes?
|
|
|
Post by cathygeha on Jan 8, 2019 7:45:23 GMT
What happened to including recipes? Holly - the weather here is in storm mode and I have iffy internet. That said...the last few days the recipes have mostly been made with leftovers...didn't think recipes were necessary? Is there anything in particular you were wondering about?
|
|
|
Post by cathygeha on Jan 8, 2019 7:52:02 GMT
January 7
Breakfast coffee 2 tbsp dried cranberries on
2 weetabix topped with soy milk
Lunch leftover capellini topped with leftover tomato sauce I added a can of garbanzo beans to 1 oz rehydrated TVP granules (Put capellini down, covered with TVP and heated in microwave then spread tomato-garbanzo sauce on top and sprinkled with red pepper flakes)
Dinner hodge podge - had a small glass of soy milk and another of fresh orange juice made from oranges in the garden. Had two of the leftover okara burger thingies and tossed the rest out...they choked me on the way down and had to drink water to make sure they made it to my stomach. Might not make okara in burgers again if I make soy milk.
Snacks
peanuts, almonds and cashews with 2 dates
I located a health food-diet center in Kousba (nearby village) and asked if they have vital wheat gluten to make seitan. No they do not BUT they have seitan and vital wheat gluten and they can order a variety of vegan cheeses SO will be stopping by the shop on Wednesdsay to see what they have and buy something or other I am sure. The owner is the daughter of the woman I am having lunch with on Wednesday so...double bonus! The woman is also a nutritionist-diet counsellor and I wonder if she has "diets" that are tailor made for living in Lebanon...
|
|
|
Post by Holly Gail on Jan 8, 2019 14:48:37 GMT
Is there anything in particular you were wondering about? Is there anything in particular you were wondering about?
|
|
|
Post by Holly Gail on Jan 8, 2019 14:51:17 GMT
(I'm not sure why the quote got written twice... I didn't hit the button twice...)
I copy many of the recipes you've posted over the years into my files for future reference (and use!). When you started this thread, you mentioned you would provide some recipes too; I've copied at least two of the original ones from this thread already...
|
|
|
Post by Holly Gail on Jan 8, 2019 17:15:59 GMT
|
|
|
Post by cathygeha on Jan 9, 2019 6:39:14 GMT
Holly Gail, Okay...will write recipes if/when I make them
|
|
|
Post by cathygeha on Jan 10, 2019 7:05:43 GMT
January 8
Breakfast 2 slices toast topped with one avocado (half on each piece of toast, mashed) with microwaved chopped and seasoned tomato on top with vitamin and coffee on the side
Lunch hummus with tomato, onion and green pepper, 2 dates, drizzle olive oil, pita bread, carob molasses and tahini for dessert
Dinner leftover capellini with olive oil, salt and peper and a bit of the leftover stir fry wiith noodles. nuts and one strawberry
Hummus This time it was the easy way - we can buy hummus and baba ganouj pre-made in cans so that is what I used.
1 can hummus 2 tablespoons tahini 3 or 4 garlic cloves, pounded in mortar with pestle and salt till fine juice of one lemon
Mix above together and then add 1 cupped tomato 1 chopped onion 1 chopped green pepper
Hummus made with beans 1 tin garbanzo beans, drained and washed 3 garlic cloves tahini (your call on how much you want to use for points/calories but usually about 2 tablespoons or more) juice of one lemon (or to taste) water as needed
Put garlic into food processor and whir till fine. Add garbanzo beans and process till smooth scraping down as needed. Add in tahini and lemon juice and whir some more. Taste and adjust for lemon then add water as needed to attain desired consistency. Spread in dish or flat bowl and drizzle olive oil on top. Some sprinkle cumin or pomegranate seeds on top and in restaurants they usually fill the well in the center of the hummus with whole garbanzo beans.
Snack
|
|