|
Post by cathygeha on Jan 10, 2019 7:07:48 GMT
January 9
Breakfast: peanut butter on toast and fresh orange juice squeezed from oranges off of our trees. coffee
Lunch: (Not vegan...opted to eat what the hostess served)
Dinner: Skipped dinner as I was full from lunch
I did stop at the health food shop that said they have seitan BUT they only had crumbles and my knee was hurting and I didn't want crumbles so I left without buying anything.
|
|
|
Post by cathygeha on Jan 11, 2019 8:36:58 GMT
January 10 For some reason I had a hollow leg that needed to be filled. Not sure if it was the below fifty fahrenheit in the house with an internal motor thinking food would warm me or what BUT I ate a LOT. What I ate was vegan (except for a bit of butter) but boy did I eat a lot!
Breakfast: toast topped with mashed avocado and cooked tomato
Lunch: burritos
Dinner: hummus wrap
Snacks: tortillas with butter and wine in the evening AND chocolates and orange juice and...more of the same
Burritos tortilla(s) beans (refried from a can - spicy) bulgur (leftover - sometimes use leftover rice) jalapeno peppers, sliced, from jar sriacha
Put ingredients in tortilla, roll up, heat in microwave till desired temperature..
(NOTE: when not vegan I put in other ingredients and did wish I had some green stuff to put in yesterday. I also sometimes add green olives if I have them and salsa)
Hummus Wrap leftover hummus mixed with tomato, onion and green pepper lettuce from the garden
Put the leftover hummus in a tortilla then added lettuce from the garden and enjoyed the meal. Would make this again this way or wiht the same ingredients whether or not the vegetables had already been added to the hummus.
|
|
|
Post by cathygeha on Jan 12, 2019 9:04:31 GMT
January 11
Breakfast high fiber toast topped with mashed avocado and cooked tomato - coffee
Lunch Rice with mustard seeds topped with fried potatoes and cauliflower dressed with taratour (tahini sauce)
parsley sprinkled on top fresh orange juice
Dinner
melange of red cabbage, green onion, raisins and orange juice - cooked
Rice with Mustard Seeds Put some oil in a pan Add in mustard seeds (did not measure...at least two tablespoons) Heat till the seeds begin to pop Add in rice (I used 1.5 cups basmati rice) and stir for a bit Add 3 cups water and some salt (optional) Bring to boil then cook for fifteen minutes. Turn off and let sit five minutes. Enjoy
Cauliflower and Potatoes Break cauliflower into florets Peel and chop potatoes Peel about 4 garlic cloves and chop Put oil (I used olive oil) in pan and start with potatoes. Cook for a bit then add in the cauliflower. Brown a bit, add in a bit of water to barely cover the bottom of pan, cover, cook about fifteen to twenty minutes or to desired doneness.
Parsley - cleaned and chopped - for garnish
NOTE: Could use cooked potatoes and cauliflower leftovers or microwave/steam/whatever
Taratour/Taratoor (tahini sauce) garlic cloves peeled and mashed tahini lemon juice salt
Pound garlic in mortar with pestle. Add lemon juice to garlic Add tahini to the above Stir Adjust with salt and add more tahini or water as desired
NOTE: I never measure...perhaps we used 4 cloves garlic, 1/4 cup or more tahini and maybe two large lemons. Each lemon is different so it will depend. Also, the water can make the sauce thinner if you don't want it mayonnaise thickness.
Red Cabbage with Apples, Raisins and Orange Juice 1 small head red cabbage 2 green apples, peeled handful of raisins juice of 2-4 oranges
Shred cabbage (I used food processor) Slice or shred peeled green apples Add raisins Add juice Cook over low heat with sprinkle of salt and sprinkle of sugar until desired doneness is reached.
NOTE: I ate this as is but it would be good as a side or perhaps in a wrap or some other way? I have leftovers so we will see...It wasn't like the one my friend makes but it was colorful and tasty.
|
|
|
Post by cathygeha on Jan 12, 2019 9:08:35 GMT
I am finding I have more ideas for meals than I have time to cook them. You know that saying of eyes bigger than the stomach...kind of feel like that every time we go to the produce market. I bought:
* zuccnini * parslety (for tabouli) * hindbe (chicory greens) * red, green and yellow peppers * potatoes * broccoli * bananas * and no doubt other things?
And I have grains * quinoa * bulgur * oats * rice: white, brown, wild
* polenta * and no doubt others
Beans: tinned and uncooked
And the list goes on.
I was going to make the potatoes and cauliflower in a curry - bought the coconut milk - but decided to do the tahini sauce as it was quicker yesterday and have leftovers for the same meal or to put into curry.
|
|
|
Post by cathygeha on Jan 13, 2019 7:07:21 GMT
January 12
Breakfast coffee, oatmeal made with peanut butter topped with banana and tablespoon homemade apricot jam
Lunch
tabouleh topped with soaked lentils hindbee (boiled chopped chicory greens) Lebanese flat bread
Dinner
cauliflower-potato fry (leftover from yesterday)
basmati with mustard seeds (leftover from yesterday) taratour/taratoor sauce (leftover from yesterday - added some water to thin it) 1 oz rehydrated TVP Kiwi
Oatmeal with Peanut Butter 1 cup grains that cook at the same speed: 1 tbsp coards bulgur + 1 tbsp cornmeal/polenta + enough oats to fill the cup 2 cups water pinch salt 4 tbsp peanut butter
Cook grains in water with salt. Add in peanut butter and stir in. Save half for another meal. I topped with sliced banana and homemade jam. Can add nuts or seeds or use any fruit.
Adjust amounts to your calorie/points needs NOTE: I make enough for two people in case hubby wants some and if he doesn't then put the second portion into a plastic container for the next day. I put it into a microwave bowl when ready to eat, reheat and top as desired.
|
|
|
Post by cathygeha on Jan 14, 2019 7:52:22 GMT
January 13
Argh...had it ready to post and it disappeared! Most everything was leftovers
BREAKFAST: leftover peanut butter oatmeal topped with homemade plum jam and flax seeds. coffee
LUNCH: mustard rice topped with fried potato-cauliflower mixture and rehydrated TVP then topped with taratour sauce. Additional steamed broccoli and finished with an orange from the garden
DINNER: bean burger on bun with mustard and ketchup and red cabbage-apple-raisin-oj melange (better cold)
SNACKS: dates
Bean Burger is made by draining a can of beans, mashing with 1/2 cup oatmeal and adding in sauteed onion, garlic, carrot (or whatever) then adjusting seasonings to taste. Add some liquid if needed. Form patties, fry on nonstick skillet. To freeze: put on baking sheet in freezer. When frozen put in baggie to use later. I add in nuts and seeds, use salsa with cumin sometimes. Can use any beans you like and adjust flavoring to your preference.
|
|
|
Post by Holly Gail on Jan 14, 2019 14:20:45 GMT
Bean Burger is made by draining a can of beans, mashing with 1/2 cup oatmeal and adding in sauteed onion, garlic, carrot (or whatever) then adjusting seasonings to taste. Add some liquid if needed. Form patties, fry on nonstick skillet. To freeze: put on baking sheet in freezer. When frozen put in baggie to use later. I add in nuts and seeds, use salsa with cumin sometimes. Can use any beans you like and adjust flavoring to your preference. Bean Burger is made by draining a can of beans, mashing with 1/2 cup oatmeal and adding in sauteed onion, garlic, carrot (or whatever) then adjusting seasonings to taste. Add some liquid if needed. Form patties, fry on nonstick skillet. To freeze: put on baking sheet in freezer. When frozen put in baggie to use later. I add in nuts and seeds, use salsa with cumin sometimes. Can use any beans you like and adjust flavoring to your preference. Is the oatmeal (second ingredient) already cooked? If not, rolled oats? or quick (rolled-looking) oats? steel cut oats? (I suspect not) or what?
And again, I did NOT hit the button THREE TIMES!!!
|
|
|
Post by cathygeha on Jan 15, 2019 7:08:35 GMT
Holly Gail, wrote: Is the oatmeal (second ingredient) already cooked? If not, rolled oats? or quick (rolled-looking) oats? steel cut oats? (I suspect not) or what?
oatmeal is uncooked and whatever I have on hand that is rolled...can be old fashioned or quick cooking. Quick cooking is really old fashioned that has been whirred a bit in a blender or food processor (I think) so if you ever need quick cooking you can do the same.
I also just make burgers whenever I want to by using beans, grain, seeds, seasonings and liquid/binder as needed...I sometimes use leftover mjudra (lentils and rice/bulgur) with a green and if vegetarian maybe an egg or cheese...just depends.
then: main courses
then: sandwiches
|
|
|
Post by cathygeha on Jan 15, 2019 7:18:10 GMT
January 14
Breakfast: coffee, whole grain toast spread with peanut butter and fresh orange juice from our garden's oranges
Lunch: tri-color rotini wiht tvp, broccoli and lemon, olive oil, garlic, red pepper flake dressing
Dinner: red cabbage melange (from before) with bean burger on bun spread with mashed avocado
Snacks: dates and air dried popcor
NOTE: Recipes for red cabbage, apple, raisin, orange juice is mentioned before as is the bean burger recipe. Avocados are from our trees and the bun may or may not have been vegan...didn't look...it was in the freezer.
Tri-Color Rotini tri-color rotini (could use whole wheat) in amount desired. I was hungry so used 3 oz...otherwise might have done less 1 oz TVP (large, not granullar) leftover cooked broccoli (1 cup or as desired) lemon juice, olive oil, garlic powder (or fresh) and red pepper flakes to taste.
Mix together sauce in a bowl (your choice how much of each of those last ingredients Bring water to boil in saucepan Add in pasta and TVP (may need to soak longer as mine was not fully hydrated in seven minutes) At the last minute add in pre-cooked broccoli Drain all in colander Add to bowl with sauce and toss
Adjust seasonings
|
|
|
Post by Holly Gail on Jan 15, 2019 13:50:56 GMT
|
|
|
Post by cathygeha on Jan 17, 2019 7:51:40 GMT
January 15
Breakfast Orange juice 2 slices high fiber toast smeared with peanut butter coffee
Lunch leftover tabouleh with lentils bread bite of dibs tahineh (carob molasses mixed with tahineh in proportions the mixer desires) nuts
Dinner soy milk with two weetabix
Snacks a few chocolates and some wine
January 16 - Wednesday with friends...nothing vegan on the table - opted to eat what I was served
For dinner I had capellini with tomato sauce
Tomato Sauce 1 onion (size depends on amount of sauce you are making) garlic (to taste) bouillon cube (maggi & Knorr locally are larger than USA and 1 cube is good for 500 ml tomato sauce) basil and oreganon, black and red pepper, whatever else you like in your tomato sauce.
Saute chopped onion.
Throw in minced garlic, bouillon cube and seasonings.
Add tomato sauce (wine or water to get the last bits from the sauce container)
Simmer while you wait for the water to boil and the pasta to cook.
|
|
|
Post by cathygeha on Jan 18, 2019 8:19:00 GMT
JANUARY 17
Breakfast: PB on toast, grapefruit, coffee
Lunch: leftover capellini topped with rehydrated TVP (ground meat type) with tomato sauce and zucchini soup
Dinner: bean and rice burritos with lettuce and ranch dressing. wine, 3 chocolate candies
Zucchini Soup
zucchini I had in the frig (8 or so of them that were about five inches long?) onion (1 medium) garlic cloves (a couple) small potato (2-3" and peeled)
vegetable bouillon cubes liter of water
Peel, chop large, add all ingredients and then boil for about half an hour. Whir with wand blender till smooth (can use a regular blender if you prefer or whatever...) Adjust seasoning with salt and pepper and add lemon juice if you want to.
NOTE: I make most vegetable soups this way...bouillon cubes, water, vegetables with onion and garlic for flavor...or not
|
|
|
Post by cathygeha on Jan 19, 2019 8:17:15 GMT
January 18
I am learning that one can eat too much of a good thing...one burrito would be good...two too much. Eating till "satisfied" may not always be physical but mental. Not losing weight on vegan diet but am learning a lot and also finding new ideas and substitutions.
Breakfast oatmeal with flax seeds and almonds topped with jam. Coffee. Orange juice
Lunch and Dinner
Burrito: rice and refried beans in tortilla with salsa heated in oven and topped with shredded cabbage topped with ranch dressing
Snacks chocolates - 3 pieces
|
|
|
Post by cathygeha on Jan 20, 2019 7:27:04 GMT
January 19
Breakfast: coffee, toast & PB, oj
Lunch: falafel sandwich while out shopping and diet pepsi
Dinner: leftover s paghetti and tomato sauce
Snacks: sliced dried pineapple, nuts, nutella (oops - not vegan and not tasty) with peanut butter
|
|
|
Post by cathygeha on Jan 21, 2019 7:23:24 GMT
January 20
Not a totally vegan day but still vegetarian
Breakfast: leftover oats with flax and almonds reheated and topped with tsp of carob molasses. coffee
Lunch: quinoa, sauteed peppers and tvp (hydrated capelini in broth sauteed sliced peppers in olive oil with an onion and four minced garlic with salt and pepper)
Dinner: wrap using Pita bread - avocado, roccca and tomato...(needed something else but didn't add it and the bread was falling apart) and 2 dates
Snacks: went off here with some nutella (not vegan) and peanut butter mixed together THEN some leftover capelini fried in butter, handful of nuts
|
|