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Post by cathygeha on Dec 22, 2020 8:53:37 GMT
I have signed up to begin (again) on January first. I have downloaded three PDF documents that were mentioned. The plan is to post daily in January stating what I ate, if I used a recipe from the site (or came up with one) will share it.
Back on January 3: I have dairy, cheese and eggs I do not want to throw away. I am working toward Vegan by the end of the month and will post my meals indicating which were/weren't vegan
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Post by redlongisland on Dec 22, 2020 21:56:32 GMT
Been Vegan for a year now. It's much easier than I had thoughts. Plant based butter and cheeses, also meats are everywhere!
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Post by cathygeha on Dec 23, 2020 8:42:26 GMT
Been Vegan for a year now. It's much easier than I had thoughts. Plant based butter and cheeses, also meats are everywhere!
I am glad you have no trouble finding vegan options. It is not so easy here in Lebanon but I can make it work. If I want plant milk I will need to make it from scratch, no vital wheat gluten to make pretend meat so make veggie burgers, no vegan yogurt or cheeses easily found. It is a challenge but it can be done. I figure that the Lebanese Christians have MANY vegan recipes as they do vegan Lent every year so will use those and other recipes and perhaps create my own.
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Post by Holly Gail on Dec 23, 2020 22:49:06 GMT
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Post by cathygeha on Dec 24, 2020 7:37:58 GMT
Thank you, Holly. I am not sure if there will be the same information on both sites signups or not so...signed up again
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Post by Holly Gail on Dec 24, 2020 14:31:08 GMT
signed up again Good for you, Cathy!
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Post by cathygeha on Jan 1, 2021 15:03:28 GMT
I have a feeling I will NOT be doing Veganuary after all. I made up overnight oatmeal last night, just bought nonfat yogurt and labneh and we have eggs...I will more than likely continue with vegetarian but have mainly vegan meals.
Today lunch was:
Choumar: fried light golden onions mixed with chopped fennel greens and black eyed peas eaten with Lebanese bread
and brown rice topped with garbanzo beans in tomato sauce with Italian herbs and some chopped spinach in the sauce.
This meal was vegan
Vegetarian:
Breakfast: Overnight oats with coconut, sesame seeds, homemade jam and yogurt
Dinner: egg and cheese sandwich with ketchup and banana
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Post by cathygeha on Jan 2, 2021 18:20:15 GMT
Easily could have been vegan but need to use up the dairy...
Breakfast was overnight oats (but I used yogurt instead of plant milk)
Lunch: Mexican Bowl: brown rice topped with black eyed peas and kidney beans that I added to some sauteed onions and tomato paste (no sauce at the moment) and cooked with salt and pepper. On top of that went romaine lettuce I chopped. Some hot sauce and light ranch dressing (not vegan but everything but the dressing was)
Dinner: Big Pasta Bowl: Chopped a tomato, diced some garlic and added it to the tomato, added some olive oil and balsamic vinegar, salt and pepper. Cooked sliced zucchini and angel hair pasta together then drained and added to to the bowl with the tomatoes.
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Post by cathygeha on Jan 4, 2021 8:00:13 GMT
January 3
Breakfast: egg on toast with cooked spinach and tomato and black coffee (vegan egg or chickpea egg or tofu egg if I had had it)
Lunch: Mexican bowl (see Feb 2 for recipe-ingredients) + guava
Dinner: halloum cheese and egg in pita with tomato followed by a tangerin (thought about a bean burger but opted for vegetarian instead of vegan for dinner.
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Post by cathygeha on Jan 5, 2021 9:02:42 GMT
January 4
Breakfast: egg (could use vegan egg or alternatives) on toast with cooked tomato and spinach + black coffee
Lunch: beets, apples, sweet potatoes with apple vinegar and sprinkle of sugar & Salt + brown rice topped with black eyed peas and red beans in tomato sauce + fijaylee (beet greens) with lemon juice, garlic and tsp olive oil eaten with 1/4 loaf Arabic bread + tangerine
Dinner: vegetable-beet-orange lentil soup (leftovers plus this and that) pureed + lebanese bread with pb and peeled banana (wrap) + nonfat milk (could omit milk or have plant based...also put some labneh in the soup but could use cashew cream or vegan yogurt - none of these exist here so used the dairy still in the fridge)
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Post by cathygeha on Jan 6, 2021 9:12:46 GMT
January 5
BREAKFAST: cream of wheat topped with labneh, tsp each coconut, sesame and flax seeds (could have had peanut butter instead of the labneh to make it vegan)
LUNCH: hummus-tabouleh wrap on Lebanese bread (like pita bread though LARGE loaves)
DINNER: Brown rice mixed with black eyed peas and kidney beans in tomato sauce then topped with shredded romaine lettuce, hot sauce and ranch dressing (could use vegan ranch if you can find it...or make your own)
Snacked in the evening so went over points BUT had some wine, more cream of wheat with PB&J, spinach with egg and bread...was hungry last night.
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Post by Holly Gail on Jan 6, 2021 14:35:43 GMT
cathygeha , Care to share your taboulleh recipe? Someone I used to know made it one time (for a potluck) using quinoa instead of bulgur (I learned it with bulgur, and there was more bulgur showing than parsley when it was finished; I haven't seen it that way for at least 40 years). And did you just add hummus to the wrap or do you make taboulleh with hummus?
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Post by cathygeha on Jan 7, 2021 8:36:01 GMT
cathygeha , Care to share your taboulleh recipe? Someone I used to know made it one time (for a potluck) using quinoa instead of bulgur (I learned it with bulgur, and there was more bulgur showing than parsley when it was finished; I haven't seen it that way for at least 40 years). And did you just add hummus to the wrap or do you make taboulleh with hummus?
Tabouleh is different every time I make it. My husband usually brings in parsley from the garden, I eyeball how much there is and add accordingly.
1 cup fine bulgur (not cracked wheat) in large bowl
add salt and pepper to taste (you can add more later...at least 1 tsp salt and 1/2 tsp pepper) 3/4 cup lemon juice (or I usually put in juice of two lemons or so) 8 tsp or so of olive oil. I figure 1 tsp per serving and people can add to their own dish ~ stir above and then start chopping and adding to the bowl:
6 tomatoes, chopped small 1 green pepper, chopped 1 or more small cucumbers or a large one, chopped parsley, chopped (old recipe says 3-4 bunches...from time in USA) mint (can be fresh or dry...if dry about 1.5 tsp but if fresh more...maybe half cup?) onions or green onions, chopped (originally green onions and I had written down 3 bunches USA BUT we don't always have them here so...use onions of any kind and about one medium onion) some add cinnamon or fresh thyme or fresh oregano from the garden Lettuce to use as scoop/wrap
After chopping it all you mix together and let t he juices meld then adjust seasoning. Serve when bulgur has absorbed the juices of tomato, lemon, etc and has hydrated.
Quinoa - I have used it once when someone was allergic to wheat and it was fine. You have to rinse the quinoa, cook it and let it cool before adding Cracked Wheat - can be used BUT you need to cook it first as it will not absorb the juices and you will break your teeth! Tried it for a potluck one time long ago...
NOTE: Lebanese women have told me that green pepper and cucumbers and such do NOT belong in "true" tabouleh but my husband says his mother made it this way so we make it this way depending on what we have on hand.
The wrap was Lebanese bread that I spread with hummus (points I wanted to eat and bread points I wanted for the meal) then spread tabouleh on (points desired) and could add other greens like lettuce or arugula or whatever)
If concerned with points then weigh and measure. If doing Core you could not add the tahini (or count it) or oil (or count it) and wrap in lettuce leaves for a totally core and totally vegan meal.
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Post by cathygeha on Jan 7, 2021 8:39:24 GMT
January 6
Breakfast: egg on toast with cooked tomato and spinach + black coffee (vegan options would be hummus or beans or vegan egg)
Lunch: hindbee (dandelion greens) chopped and boiled till tender. Drain and put into bowll with lemon juice, tsp olive oil, and salt to taste. Eat with Lebanese/pita bread to scoop it up. Homemade jam in yogurt-labneh (use vegan if you have it)
Dinner: zucchini slices cooked with capelling/angel hair pasta then drained and mixed with lemon juice, garlic pounded in mortar with pestle, tsp olive oil and top with chopped tomato
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Post by Holly Gail on Jan 7, 2021 14:45:46 GMT
Thank you, Cathy. I have a bag (from the bulk bins) on which is written "bulgur" (in my handwriting). How do I know whether it's cracked wheat or bulgur? I just googled the difference and found some pictures... I'm going to the kitchen to get the bag to bring to the computer to check. Will let you know how everything turns out. Thank you for your help!
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