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Post by cathygeha on Jan 10, 2020 14:28:13 GMT
January 10
Breakfast: Peanut butter and jelly on toast
Lunch/Dinner eaten out ordered: stuffed grape leaves with lettuce, hummus and potatoes...filling meal and all vegan. Ate at a chicken shop...go figure!
Later: angel hair pasta with tomato sauce
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Post by cathygeha on Jan 11, 2020 8:50:46 GMT
January 11
Breakfast: coffee peanut butter and homemade guava jam on whole grain light bread orange juice cucumber
Lunch: Mjudra and cabbage salad
Mjudra
1 onion, chopped
8 tsp olive oil 8 cloves garlic, peeled 1 cup lentils 1 cup rice (brown or white) 4 or more cups of water
salt & pepper to taste
Put lentils into pot with water and garlic and bring to a boil then lower heat a bit and keep on fire.
(if using brown rice put it in now) Put oil in pan and add onions - fry till golden brown - (this usually takes about twenty minutes) At the twenty minute mark add the fried onions and oil to the lentils and add rice (if using white rice) Cook till lentils are tender and rice is done (about 20 to 25 more minutes) Check and add water as needed NOTE: you can also use bulgur in place of the rice. It would go in the last twenty minutes as if making with white rice
Cabbage Salad
3 or more cloves of garlic
1 cabbage (whatever amount you want to make) lemon juice (at least one lemon's juice) olive oil (tsp per serving you are making) salt & pepper to taste
1. put salt into food processor with garlic and whir till fine, remove to salad bowl 2. add juice of lemon and olive oil 3. shred cabbage in food processor 4. mix cabbage with dressing in bowl 5. add salt & pepper to taste
NOTE: This is good with peanuts on it and very good with blue cheese for those not doing the vegan thing
2nd NOTE: what I thought was cabbage turned out being cauliflower so I steamed it and made taratour and had it with the mjudra
TARATOUR
garlic (to taste) - I used five large garlic cloves - most would use less juice of one large lemon tahineh as desired
I put the garlic in a small food processor/herb chopper with salt and whirred then added the lemon juice and whirred again. I gave the mixture to my husband and he added tahini to his taste. It was not a salad dressing but not a mayonnaise in thickness but just right. Sorry I am not more specific. Some recipes leave out the garlic and others add water...some add parsley...
Dinner:
angel hair pasta with tomato sauce wine
Snack: frosted mini wheats (dry)
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Post by cathygeha on Jan 12, 2020 7:24:41 GMT
January 12
Breakfast: peanut butter and homemade quince jam on whole grain high fiber toast with orange juice from our trees and a side of black coffee
Lunch: leftover mjudra and cauliflower with taratour plus polenta with corn in it and layered vegetables made on the stove top
Layered Vegetables
1 bouillon cube in 2 cups water in large covered frying pan (dissolve cube)
1 onion, sliced 5 garlic cloves, chopped 1 potato peeled and sliced 8 small or 2 large zucchini, sliced 1 large eggplant, peeled and sliced
Put bouillon cube in pan and dissolve in water add sliced onion and chopped garlic layer potato on top layer zucchini on potato layer eggplant on top of potato bring to boil and cook over lowered heat till all vegetables are cooked - about 30 minutes
NOTE: I have waterless cookware so the moisture does not escape. It was made up on the spot and ended up tasting okay but needed salt & pepper and I put hot sauce on mine. Hubby thought it could be pureed and turned into a type of baba ganjouj. I though pureed with gravy might be good or for a second meal perhaps soup if mashed and more liquid was added. I suppose one could also add other things and make it into a loaf with bulgur and beans and other things.
Polenta with corn
1 cup polenta 4 cups water tsp olive oil
pinch salt can of corn, drained
I put the cornmeal/polenta into the water with oil and salt stirring to make sure it did not clump. I used a spoon with a big hole in it and that made stirring easier. I added in the corn and stirred till thick. Eat as a savory or we had it with jam or carob molasses on top. Hubby said it would be good with raisins or apples
Dinner: frozen bean burger on whole grain bran bun with ketchup and mustard + kohlrabi/apple/pomegranate/walnut salad
Salad: 2 peeled chopped kohlrabi 1 apple chopped 1/3 to 1/2 pomegranate (seeds) walnuts, chopped 2 tsp cider vinegar
olive oil (tsp or so or as desired) sprinkle of salt
mix together and serve
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Post by cathygeha on Jan 13, 2020 7:26:36 GMT
January 13
Breakfast: tbsp peanut butter and tbsp homemade quince jam on whole grain high fiber bread, 4 ounces fresh orange juice, coffee brewed from grounds
Lunch: Leftover mjudra and cauliflower with taratour
Dinner: polenta/corn mixture (leftovers) with homemade marmalade
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Post by cathygeha on Jan 14, 2020 6:48:27 GMT
January 14
Breakfast: beans on toast and orange juice
Beans 1-2 tsp olive oil
1 small onion, minced 1 or 2 garlic cloves, minced 1 large tomato, finely chopped 1-2 tbsp tomato paste 1 vegetable bouillon cube salt, pepper and cajun seasoning mix
put oil in small frying pan. Add onions, garlic and tomato, cook over medium heat for awhile, add bouillon cube, some water and tomato paste and cook till tomato and onions are soft and sauce-like. Add 2 cups drained beans (I used red beans cooked in the pressure cooker earlier this week). Good on toast or rice.
Lunch: spaghetti with vegetable-tomato sauce
Dinner: steamed cauliflower and taratour sauce in Lebanese whole wheat bread
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Post by cathygeha on Jan 15, 2020 16:32:00 GMT
January 15
Breakfast: beans on toast and cappaccino
Lunch: With friends...not vegan no recipes
Dinner: May skip it as I am not hungry (I had some of the leftovers the hostess sent home with me - broccoli quiche and salad)
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Post by cathygeha on Jan 16, 2020 7:08:47 GMT
January 16
Breakfast: Beans on toast
Lunch: leftover spaghetti with vegetable sauce & leftover polenta with corn and mulberry jam
Dinner: vegetable soup, cheese (not vegan), pita bread, pinto beans in tomato sauce and a glass or two of wine
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Post by cathygeha on Jan 17, 2020 7:21:18 GMT
January 17
Breakfast: leftover polenta made with corn kernels (had it in frig from before) with homemade mulberry jam and coffee
Lunch: veggie burger on whole grain bun with soup and some fresh orange juice on the side
* defrosted burger - recipe January 5 * soup - whirred some of the layered veggies (January 12) with bouillon and maybe onion soup mix
Dinner: leftover spaghetti (fried) in nonstick pan till browned with sprinkle of salt - not "healthy" and usually add sauce or chopped fresh vegetables
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Post by cathygeha on Jan 18, 2020 6:13:36 GMT
January 18
Breakfast: hot cereal with tbsp raw sunflower seeds and tbsp homemade mulberry jam with brewed coffee and vitamin (I had equal parts Bob's Red Mill 8 grain cereal and steel cut oats)
Lunch: Tostada-style bowl
Layer in bowl:
cooked whole grain (I used mixture of oat groats, wheat groats, brown rice and wild rice) cooked beans (I used black beans) salsa or tomato (I used chopped tomato, garlic and onion) lettuce (I used romaine - could add anything else you want) cheese (vegan if totally vegan or other if vegetarian) hot sauce (optional - your choice of kind) Rancy or other dressing
Dinner: Kind of like lunch...smaller portion
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Post by cathygeha on Jan 19, 2020 5:59:58 GMT
January 19
Breakfast: peanut butter on whole grain light toast topped with chopped apple cooked (for about 2-3 minutes) in the microwave with coffee on the side
Lunch: last tostada-like bowl of grains and beans
Dinner: vegggie burger
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Post by cathygeha on Jan 20, 2020 13:14:03 GMT
January 20
Breakfast - omelette (not vegan)
Lunch - burghul and spinach (sautee chopped onion, add in about half cup bulgur stir in chopped spinach and cook together. Bulgur absorbs liquid from spinach.0
Dinner: spaghetti with tomato sauce I added TVP to
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Post by cathygeha on Jan 21, 2020 9:12:23 GMT
January 21
Breakfast: Overnight Chia Pudding and coffee
2 Tbsp chia seeds in 1/2 cup soy milk, 1/2 cup frozen berries, tbsp maple syrup - stir, cover and put into frig overnight. Added Tbsp chopped black walnuts this morning NOTE: This is easy to vary...can add chocolate or other fruit or nuts or whatever
Lunch: Hubby brought vegan wara inab (stuffed grape leaves, hummus, a few potatoes and toom (garlic paste) I did the math and it had a LOT more calories/points than I thought...wonder if My Fitness Pal is accurate or not.
change butter to olive oil change vegetable stock for chicken stock I omitted the milk but you could use soy or other milk if you want to - it didn't need milk.
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Post by cathygeha on Jan 22, 2020 7:05:21 GMT
January 22
out and about today - with friends - vegetarian as I can be but not vegan today
Breakfast: egg on toast, soy latte, tomato
Lunch: at a friend's house - no idea what she will prepare - it was not vegan and mostly not vegetarian - did my best but was not vegan for lunch
Dinner: Big pasta salad of: whole wheat rotini, arugula, olive oil, lemon juice, garlic, TVP and a sprinkle of red pepper flake
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Post by cathygeha on Jan 23, 2020 8:16:12 GMT
January 23
Breakfast: peanut butter toast topped with chopped apple cooked in microwave (could use applesauce but I use fresh apples) with soy milk and coffee
Lunch: classic potato-leek soup with veggie burger on whole wheat-bran bun
Dinner: hummus, garlic, tabouleh wrap
Might have something a bit later...wine or fruit or something
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Post by cathygeha on Jan 24, 2020 8:12:00 GMT
January 24
Breakfast: egg on toast, cooked tomato, soy milk latte (not vegan...wanted an egg this morning)
Lunch: rice with broccoli and cauliflower with thinned taratour (tahini, garlic, lemon, water)
Snack: nuts
Dinner: lasagna with artichokes
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