Friday, June 30, 2006

Cooking up a storm

First of all, thank you so much for all of your kind comments and support yesterday regarding my grandmother's death. They all meant so much to me. It's amazing how much comfort words can bring someone.

Big Salad for breakfast

That was my breakfast and it was sure good. Baby greens, yellow pepper, cucumber, carrot, radish, bacon bits, and pecans tossed lightly with a vinaigrette made from Bragg's apple cider vinegar, a tiny bit of olive oil, dijon, lots of pepper and garlic. I toasted a piece of my whole wheat bread and topped it with 1/4 of an avocado, crushed red pepper flakes and sprinkled it all with nutritional yeast.

I barely needed to eat lunch and I'm still not very hungry. (This is a good thing, I need to lose weight) I cooked a lot today. It's supposed to get hot over the next several days, and I hate to turn on the stove or oven when it's hot and we're trying not to use A/C. (they are still in the basement)
First, I made a bunch of seitan. I have read in several cookbooks and on Bryanna's website that she mixes the gluten with chickpea flour. I used about half chickpea flour and half vital wheat gluten just to see what it would be like with that much chickpea flour, plus I wanted to use it up because I milled it a while a go. I added a bunch of dried sage, thyme and rosemary to it, along with garlic powder, onion powder, sea salt, nutritional yeast, liquid smoke and some paprika. I cooked it in water with sea salt, bay leaves, fresh sage leaves, fresh rosemary and fresh thyme. It was good.. I won't use as much flour next time.. maybe I'll actually follow a recipe. The texture was very dry and kind of grainy.. but I liked it. I'll report more about it when I do the grilling in a couple of days of the Jerk Seitan.
While the seitan was cooking, I made a Jerk Marinade out of green onion, garlic, fresh jalapenos, lots of various spices, liquid smoke, apple cider vinegar, toasted sesame oil, soy sauce and some of my habanero sauce. When the seitan was done and cooled a bit, I cut about 1/3 of it into long strips and they are marinating in the fridge. Then I made a quick cumin-lime-garlic-soy marinade and cut the next 1/3rd into strips and cooked them, covered until the seitan soaked up the flavor. That's in the fridge as well for the next couple of days. I'll grill the strips right before serving the fajitas. I took the last 1/3rd and ground it with some leftover tvp marinara and mixed it with flax eggs and oatmeal for "meatballs" and veggie burgers. I parked those in the fridge to firm up.

While the burgers were firming up, I grilled the rest of my yellow, red, green and poblano peppers up and sauted my mushrooms with garlc and red pepper flaked. At this point, I stopped and made myself a little lunch out of a corn tortilla, peppers, baked seitan and a tiny bit of avocado. I had planned on eating two tacos, but one was enough. Now the burger mixture was firm enough to make into 12 burgers, which I cooked in my cast iron pan and 12 meatballs , which I baked in my toaster oven. I also made 4 sausage size patties for breakfast.

I always use my seitan cooking water, so today I cut up a bunch of celery, carrots and onion and brought it all to a boil, then I added some fennel seeds.When the veggies were kind of cooked, I broke about 6 oz of linguini into the broth. When the noodles were cooked, I added some white beans then turned the heat off so I could add miso and nutritional yeast, lemon juice and lots of pepper. Finally, I drained the noodles, veggies and beans and put them in a storage container (I'll find ways to use them up) and put the broth into mason jars. I have two quarts of broth. One for the freezer and one for the fridge.

I quickly boiled up a pound of lentils to have on hand. I'm sure later in the week I'll turn them into burgers, but I KNOW I am going to make the Lentil Sage Soup on 28 Cooks blog. I looked around and wondered what more I should do.. (I do this again because I don't want to cook for several days and I need to use things up).. I had about 16 cups of cut up watermelon and it's juice, so I decided to make a Watermelon Lime Sorbet.. I just added lime juice and a tiny bit of stevia to it.. and the Vita Mix did its magic. I put the sorbet in the ice cream maker, then poured the rest of the liquid into popsicle molds.. but not after giving everyone a taste. Delicous! Absolutely amazing.

By now, the boys and their friends needed lunch, so I quickly warmed up some black bean/tvp taco mixture and stuffed it into the packaged taco shells.. (total junk, I know, but I'm feeding kids who are afraid of my cooking, so I try to meet them half way) and warmed them up and served them with all the fixins.. I wanted to quit, but I knew I still had a couple things left to do. Potato Salad and Baked Sweet Potato Wedges.. I prepped the 5lbs of red potatoes and 3 large sweet potatoes.. and put the salad potatoes onto boil and tossed the sweet potatoes in a tiny bit of olive oil and chile powder. While they were cooking, I made the dressing for the potato salad out of 1 package of silken tofu, dill pickles, pickle juice, onion powder, garlic powder, celery salt, celery seed, lots of dijon, yellow mustard and diced up some celery and red onion. Tossed it in with the drained, hot potatoes and sat down and ate several wedges of the sweet potatoes topped with my Strawberry-Habanero sauce.. oh.. my.. god.. so good.

I cleaned my kitchen many times during the day and it's almost clean again. My husband and kids are at the movies and I'm sitting here drinking a huge mason jar of iced mint tea. I'm not in the mood for dinner and I'm sure my kids and husband will fill up on junk at the movie.

Thursday, June 29, 2006

I'm sad today. My grandmother died at 4am. She had been sick, and we knew that this was coming. They started Hospice Monday night. I'm glad she didn't suffer for long. She was a 4 pack a day smoker for 40 years and she died of lung cancer. Please, if you smoke, quit. I'm sure if she hadn't smoked she would have lived at least 10 to 15 years longer. She quit smoking 15 years ago. I'm grateful for my fond memories with her, but I wish I could have spent more time with her.

I'm not feeling much like cooking or doing much of anything, but I did go for some retail therapy to lighten my mood. I love the web. I found 5 lbs of coarse Sel Gris De Guerande (Sel Gris de Guérande - Coarse has a unique color that makes this a truly beautiful salt. The grey hue comes from its extremely high level of minerals and nutrients. The crystals range in size from 2-3mm. Popular for baking breads, soups and sauces. The soft, moist crystals will dissolve quickly and evenly when used in your favorite recipes. When used as a finishing salt, Sel Gris Coarse adds a nice crunch to your dishes. Neither treated or washed, it is totally natural and can be used in products that are labeled Organic. *This salt is certified organic by France’s Nature & Progrés. This is the most rigorous salt certification process, which equates to purity and quality. ) for $31.00 and that includes shipping.

I feel shallow and silly for masking my sorrow in frugal salt procurement, but I think my grandma would understand.

Wednesday, June 28, 2006

Well, we didn't make it to Trader Joes today. My friend was sick, so we'll put it off for a couple of weeks. It's probably for the best because last week I bought so much food that my fridge is still very full. My veggies are even OK, which surprises me. I never posted my Midweek Munchies because blogger was being a pain, but I spent $140.00 and bought a lot of food and produce. I have run to the strore twice for milk/soymilk, bread and cilantro, but that was only 30 bucks this week. I want to try to reduce my food budget because I have been spending sooo much money.

Tonight we are haing Whole Wheat Angel hair, Veggie Marinara with TVP and salad for dinner. I've baked two loaves of bread (I usually am the one who eats most of my homemade bread, but I want to get my kids into the habit of it) and we'll probably have a smoothie or something for dessert. My husband asked for dinner to be ready at 4pm because he had a very early lunch and he wants to eat dinner before he works out. I might take a pic and post it tomorrow.

I'm really hoping that my Personal Chef business picks up. I need to figure out a way to market myself better, I think.

I'm planning on doing some big time cooking the next couple of days. I want to make Fajitas, but I need to make some seitan to do that. I also want to make some Chinese Eggplant, Mooshi, Fried Rice, more Un-cheese, tortillas and some Pina Colada Ice Cream. I tend to do big batches of cooking and then eat for several days, then do a big batch again, especially in the summer. Oh.. and I want to make a Sage Lentil Soup that I saw on blogger, but I need to remember who posted the recipe. I'll bet the leftover soup will make great sausage patties. The great thing, is that I don't have to do to the store to do any of the cooking I want to do.... and that's a good thing!

Monday, June 26, 2006

Burgers and stir Fry's

Sloppy Veggie Burger

This was our lunch today.. I took the leftover Sloppy Joes, mixed it with oatmeal, vital wheat gluten and some breadcrumbs and cooked them for several minutes a side in my cast iron skillet. I used Vegan Gourmet jack, tomatoes, mustard, relish and iceberg lettuce. Yee-haw! On the side is a slaw I made from daikon, cabbage, red onion and carrots, leftover from the other night. The trick to eating leftover slaw is to dress it very lightly and not salting it until you're ready to eat it.

The Good Stir Fry

Here's the pic of dinner last night. I wrote about it in my last post. I'm not happy with my pictures, I'm not sure if it's my new crappy monitor, but theylook really dark and it annoys me. I guess I should figure out how to use Photoshop.

I'm not sure what we're doing for dinner tonight. We'll probably have leftovers and I'll make a big salad. I need to clear out my fridge because on Wednesday I'm making a trip to Trader Joes! I live around 70 miles from one, so I don't go often. I sooo wish they would open one up near me.

Sunday, June 25, 2006

veggie filled quesadilla

Grilled Veggie, Pesto and "Cheese" Quesallia with Baby SpinachBrunch today was the above. I used my leftover pesto and grilled veggies from the other night and topped it with baby spinach and the cashew cheese I made yesterday. I was delicious. I ended up folding in in half before eating it and everything stayed in nicely. I topped it with fresh red peppers.

Dinner tonight is a version of my "Good Stir Fry". It's basically a coconut curry or thai dish with tofu, veggies, lots of cilantro, kafir lime leaves and of course, hot sauce. Even though it's not a stir-fry, I call it that because whenever I made a version of this dish, my kids proclaimed, "Mom, this is sure a good stir fry" and would say, "Mom, will you make the good stir fry tonight?" Tonights version has onion, garlic, yellow peppers, red peppers, ginger, green beans, broccoli, sweet potatoes, tofu, lime leaf, lime juice, siracha, cilantro. Right before serving I'll add diced red bell pepper and more fresh cilantro and a squirt of lime juice. I'll serve it over eithre basmati rice or brown rice. I'll post a pic of it tomorrow.

Oh... I am writing this from my very own computer! My monitor is horrible, so my husband will have to find me a better one, but I'm not complaining. I'm thrilled to be online again in my own room!

Saturday, June 24, 2006

Oh the cuteness

My youngest teenager (oh how strange it is that my baby is a teenager now!) and my dog, Jorda. I know the second pic is blurry, but she's so cute with her little ears... and I have no food to post today. I've been cooking, just not taking pics. I've had a house full of teen boys all week and it's been hectic.

People in blogland have been talking about Sloppy Lentils a lot, so last night I was inspired to make "Sloppy Joes" with TVP. I like Sloppy Lentils better though. I had Chipotle Orange BBQ Sauce in the freezer, so after sauteing onions, garlic, green, yellow, red and jalapeno peppers I poured that over recostituted TVP and simmered it for 30 minutes. Earlier in the day I made a slaw out of green cabbage, shredded carrots, shredded daikon, red onion, red pepper, dijon, veganaise, a tiny bit of KAL stevia, and Bragg's Apple Cider Vinegar. I also picked up a large Scala bread at the bakery and filled it with the Sloppy mixture, coleslaw and a bunch of dill pickles. It was a great sandwich. I have a lot of leftover sloppy mixture, I'll probably turn half of it into burgers and freeze the rest.

Lunch today consisted of corn tortillas with my uncheese,(a mixture of Bryanna's recipe for structure and my own personal taste preferecnes)baby spinach, homemade salsa, jalapenos warmed up in my beloved cast iron skillet. My husband and kids had swiss cheese sandwiches and chips. I have no idea what I'm doing for dinner tonight. I'm not really inspired to cook because while it's not horribly hot, it is very muggy and my energy is low. We'll probably do leftover night.

My husband is working on my computer as I type this! I might be online by tonight!

Thursday, June 22, 2006

Grilled Vegetable and Tofu Sandwich with Pesto

Blogger is really acting up.

A couple days ago I was reading Eat Peace, Please's blog and she asked about what to do with leftover basil. I immediately thought of my roasted veggie sandwich with basil mayo. I made a pesto out of roasted sunflower seeds, basil, garlic, miso, lemon juice and olive oil and spread that on one half of the whole wheat baguette, veganaise on the other half, then topped it with roasted red pepper, scallions, eggplant, zucchini that had been marinated in a spicy vinaigrette. The tofu was baked in a diluted soy sauce, garlic, ginger and lime juice bath. The end result was delicious. I have another half of the sandwich for lunch today.

Wednesday, June 21, 2006



I was reading Zenpaw's blog( other day and I was inspired to make Kimchi!

I took a head of nappa cabbage (salted it and drained it for 4 hours), 6 cloves garlic, 3 tbsp cayenne pepper, 2 tbsp red pepper flakes, 1 large onion, caraway seeds, ginger root and some braggs apple cider vinegar and mixed it all up in bowl, then let it sit out at room temperature for 3 days. (I covered it with plastic wrap). Then I chilled it and ate some with my leftover tofu scramble for breakfast. It is HOT!! I like it. I look forward to experimenting with more flavors and different cabbages.

I'm off to the grocery store for my midweek muchies.

Tuesday, June 20, 2006


Italian Tofu Scramble

The computer gods are laughing at me right now. First, they have convinced my husband that I don't need a computer! It's been 7 weeks now! I'm about ready to sell my soul to the faeries!
Second, my camera was being a pain this morning, my hands were shaking (the 22 oz of strong coffee probably didn't help me there) so I couldn't get a decent pic. Then, his computer refused to recognize my uploads and I had to go practically try everything I knew to get the photos to show up, finally, blogger was being a pill.

Fortunately, I managed to get one pic uploaded. I threw together this delicious scramble this morning with lite tofu, onion, garlic, cremini mushrooms, green peppers, jalapenos, rotel tomatoes, carrots, fresh rosemary, basil and orgegano, a small bouillon cube and nutritional yeast. I made a ton of it and I'll probably turn it into burrito filling and throw it in spaghetti sauce if I ever cook again at night.

Speaking of cooking, I haven't cooked the flesh. It has been too hot to deep fry the chicken. Hub went and ate all you can eat ribs last night (talk about disgusting!), so that counts as his father's day meal. Plus, I'm not feeling like going out of my way for him as long as I'm computerless. I'm a bitch like that sometimes. He's a computer guy and I've been waiting for him to build me a new computer. The parts have been sitting in his office for a well over a month.

For some reason blogger hasn't been formatting my posts right either. Are any of you having issues with it?

Sunday, June 18, 2006

Quinoa Contest

Quinoa Sushi Salad

I made this recipe up just now and it's pretty good if I say so myself. Feel free to add more veggies, red bell pepper would be really good and pretty.
Quinoa Sushi Salad
serves 4

  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 small bouillon cube
  • 2 inches of peeled ginger, smashed
  • 1 large garlic clove, smashed
-make sure to rinse the quinoa, then bring it all to a boil, simmer for 3 minutes, put the lid on it and turn the heat down as low as it will go. It should be ready in 20 minutes.
Cool the quinoa.
In a large bowl add the cooled quinoa and these ingredients, then toss with the dressing:

  • 2 large carrots, diced
  • 1 cup daikon, cut however you like it
  • 1 large english cucumber, diced
  • 1 small red onion, finely diced
  • 1 hass avocado, diced
  • 1/2 cup nori shreds

  • 1/4 cup soysauce
  • 1/2 cup water
  • 2 tbsp golden flax meal
  • 1 tbsp honey or maple syrup
  • 1 clove pressed garlic
  • 1 tbsp toasted sesame oil
  • 1/2 tsp grated ginger
  • 1-3 tsp wasabi paste (start with 1, then taste)
  • juice of 2 limes
-Chill for at least an hour and serve, sprinkled with toasted sesame seeds if desired

Saturday, June 17, 2006

a very non-vegan fathers day

We are experiencing some warm weather, so no cooking for me today. Yesteray I made enough food to last us a couple of days.. so for lunch we had burritos with the habanero black bean mixture I spoke of yesterday. I know that habaneros are very spicy, but my sauce isn't a killer. It is a mixture of seeded habaneros, carrots, red peppers, onions, garlic, vinegar, sugar and lime juice. It is sooo good... even my youngest son likes it. I will freeze it in ice cube trays and control the heat that way. Habaneros pack such a fruity punch that if you can get past the heat they are really, really good.

Tomorrow is Father's Day, so my kitchen will be temporarily corrupted with flesh. This does not make me happy, but it makes my husband happy and it's his day so I will cook for him. Believe, me, as a lifelong vegetarian, the thought of having flesh in my home is just totally disgusting.. but I want him to feel special.. and he doesn't need to know that I bring out my thrift store cooking utensils to make his meal. lol.. For bfast I am making him a smoked salmon spread and will buy egg bagels.. (how gross can you get???) and for dinner I am going to make him chinese orange chicken... if the weather is not too hot to fry chicken. If it is, then I'll make it later in the week. I'm planning on making orange seitan for the kids and I (in a different pan, of course).. I have not bought the flesh and gloves yet. Oh, how I despise flesh... I guess I'm venting here. I probably cook it around 4 times a year and each and every time I end up bleaching my kitchen and hands (and I NEVER use bleach.. I'm all about my own, non-toxic, homemade cleaners!)...

so I guess I'm just bitching here. It's all good. It's his day. Lunch will be Vegan though!

Friday, June 16, 2006

I love recipe testing!

Catherine's Coconut Sweet Potato Soup

Habanero Black Bean and Veggie Rice

I tested the Sweet Potato Coconut Soup for Catherine ( and let me tell you, It's delicious! With a rich, spicy flavor and smooth texture it could either dress up a holiday meal or be used as an everyday treat! I can even see using it as a sauce for pasta. It was ready in less than 30 minutes and was simple to prepare. A sure winner!

Since I actually *gasp* measured my ingredients, I had about half a sweet potato left. I diced it up and sauted it in a tiny bit of olive oil with cumin seed, an onion and a poblano chile til the sweet potato was done, then added my homemade habanero sauce, (This stuff is sooo good! The next time I make it, I'll write down what I do and post the recipe. I make huge batches and freeze it) some of the veggie brown rice and some black beans. I warmed it through and at the end, stirred in a bunch of cilantro. We'll eat this as is as well as use it for taco and burrito filling.

Can you tell that our family loves black beans and Mexican food? I make around 2 quarts of salsa every week and we eat it all. My 14 year old son would eat an entire bag of blue corn chips and a quart of salsa in one sitting if I let him.

Thursday, June 15, 2006

Midweek Munchies

Harmonias Midweek Munchies Meme

Midweek Munchies: What Melody is contributing for the week

I should change my shopping day to Wednesday! I usually shop on Monday's.
4 organic avocados
2 heads romaine lettuce
4 bunches cilantro
2 packages Smart Dogs
2 pints cherry tomatoes
5 lbs frozen broccoli florets
Hot Curry Paste
Sesame Oil
2 lbs Rotini Pasta (organic)
2 packages Lipton Onion Soup mix
Lite Coconut Milk
2 packages tortillas
2 packages Taco Seasoning
4 15 oz cans black beans
2 15 oz cans refried beans
Whole Wheat Bread
2 15 oz cans black olives
2 lbs yellow squash
2 lbs zuchinni

I spent $58.78, but I also shopped earlier this week for a lot of produce and for staples at the Chinese Market.

Links to other Midweek Munchies
(If you participate, leave your link in the comments and I'll post it below; or, you can post in the comments)

Click here for the Midweek Munchies code
Click here for Harmonia's blog

Trackbacks, pings, and comment links are accepted and encouraged!
Technorati Tag:

A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.

PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!

Wednesday, June 14, 2006

Good ole Rice and Beans

Chipotle Black Bean Burger Vegetable Infused Rice and Peas
The black bean burgers were served on whole wheat toast with homemade "mayo" and guacamole. These are a huge hit in my home. I turn my Black Bean Soup into the burgers and my family loves them. It's a great way to turn a pound of black beans into two meals that serve at least 6 each.

Yesterday I had a lot of pain in my arm for some reason so I made myself a tonic out of organic carrots, organic spinach, organic ginger root (1/2 cup of it!) and 2 jalapenos. I used my Vita-Mix to make a thick juice like substance and drank about a quart of it. I had a quart left and I couldn't quite stomach it and knew it would get funky if not consumed right away, so I used the rest of it to cook my brown rice in. I added onion and garlic and the rice was delicious. Then, I
mixed in some frozen peas and topped it with Siracha and homemade tofu "sour cream". That was my breakfast today and it was sure good!

Thanks to everyone who left me a little "pep talk" on my last post. Sometimes easy to lose sight of the big picture and get hung up on beating yourself up. One of my favorite quotes starts out saying, "Guilt is a form of self-indulgence."

I made the BLT Pasta salad and my family LOVED it! It wasn't the prettiest salad, so I didn't take a picture. I wrote down the ingredients, but I want to make it again to make sure what I wrote down works. I'll post the recipe once I do that. I made some Tempeh Bacon, but I knew my kids wouldn't like that, so I neded up putting Smart Dogs in it. LOL.. White Trash Vegan cooking!

Monday, June 12, 2006

not living up to my ideals

The quiche is much better today than it was fresh out of the oven, but that's no surprise. I've never had authentic quiche since I I have never liked eggs, so I can't compare it to the "real thing". I will keep working on the recipe until it is something my kids and husband say is delicious. Most vegans would probably love the quiche, but the family is a different story. lol.. they were not impressed.

Lunch for me today was leftover quiche with the tomato sauce and a baby spinach salad.

I created a new recipe that I'm going to try for dinner. It is a version of "BLT" pasta salad. I have some tempeh marinating in dark soy sauce, apple cider vinegar, garlic, liquid smoke, nutritional yeast, lots of black pepper , stevia and dijon mustard. I'm going to bake that up and make the salad out of whole wheat pasta, cherry tomatoes, fresh basil, veganaise, red onion, relish, garlic, dijon and broccoli. I think I'll serve some sugar snap peas on the side. If it turns out well, I'll post the recipe. I'm still playing around with the ingredients.

We ordered pizza for dinner last night. I ate it. I hate that I am not as strong as I'd like to be. I seem to give in to cheese about once a week. I guess it's better than I used to be... but it still bothers me. Hopefully soon, I'll be able to let go of my cheese obsession. I really, really believe in being vegan and I can't stand not living my beliefs. bleh. On the bright side, the whole time I was eating it I was mentally talking to myself about the cows and thinking of the puss in the cheese and so on. Last night I had an upset stomach thinking of it. I could feel it just sitting there and it bothered me.

Sunday, June 11, 2006

Tofu quiche

Tofu Quiche, Cous cous and Chard
We had the above for lunch today. I sauted cremini mushrooms, peppers and onions and added it to the quiche. I used chickpea flour for the binder just to see how it would work. It was OK, but not fabulous. I'll stick with arrowroot or whole wheat flour from now on. I shredded some frozen un-cheese on top of the quiche which worked nicely. Next time I will add a lot more veggies. I made an uncooked tomato sauce to go with it.
I'm still without a computer, but at least I can upload my photos now.
For dinner I'm not sure what we're having. I have a house full of teenaged boys right now and I'm not sure if we'll have company for dinner.

Friday, June 09, 2006

changes in my menu

My menu for the week has not come to fruition. We've had cool weather, so I've been drawn to comfort foods. Last night my husband was out of town, so the kids and I had leftover brown rice, baked tofu and I steamed green beans. Simple, easy and good.

My leftover rice and beans have been used up for lunches and snacks, so I've had to come up with a new dinner.

For lunch I'm making an Indian Tomato Gravy, similar to chana masala, (but without chickpeas) , to pour over my baked falafels.
I'll serve this over whole wheat cous-cous and have a salad with baby spinach, red onions, pumpkin seeds and my tofu ceasar dressing.

For dinner, we're having Chipotle Split Pea burgers (made from the leftover soup) on toast with veganaise, sprouts, tomato, onion and avocado and a side of coleslaw made from cabbage, carrots, onions, daikon, cilantro, veganaise, stevia, mustard and garlic.

Thursday, June 08, 2006

Midweek Munchies

Harmonias Midweek Munchies Meme

Midweek Munchies: What Melody is contributing for the week

My computer is still not up, so no pic. My family is not vegan, but I try to buy mostly vegan foods.

1 gallon organic milk
4 boxes special K cereal with fruit and yogurt
1 bottle de-alcoholized white wine
1 package xanthan gum
yogi tea (daily detox, I really need to make a trip to the health food store and buy my own bulk herbs for tea mixtures)
3 lbs organic red lentils
3 lbs organic whole wheat couscous
box organic quinoa pasta
package organic brown rice pasta
3 packages extra firm tofu
3 packages lite tofu
silk french vanilla creamer
5 lbs organic carrots
4 packages organic baby spinach
4 blocks vegan rella
organic oregano
3 lbs organic yams
2 packages smart dogs
3 lbs zucchini
4 bunches cilantro
huge ginger root

I spent $108.71 which seems to me like a lot, but most of it was organic.

Links to other Midweek Munchies
(If you participate, leave your link in the comments and I'll post it below; or, you can post in the comments)

Click here for the Midweek Munchies code
Click here for Harmonia's blog

Trackbacks, pings, and comment links are accepted and encouraged!
Technorati Tag:

A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.

PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!

Wednesday, June 07, 2006

Baked Falafel and don't cook broccoli sprouts ..ever!

Ok, first of all if you are ever thinking of using broccoli sprouts in a stir fry, DON'T DO IT!! I made a delicious stir-fry last night and decided to throw in around 3 cups of the sprouts at the very end. It was not very good. Surprisingly, my kids ate it. I gave a good portion of mine to the dog. hehe. It just wasn't very good. I am spoiled. I like every single thing I eat to be fabulous.

It's cold and rainy here today, so I'll be making a big pot of Chipotle Split Pea soup, which is probably one of my favorite things in the whole wide world. I'm also going to try Dori's Quinoa Oat muffins. I'm excited about those. She turned me onto Kal Stevia, which is much better than the Sweet Leaf I've been using (Even though I get a big kick out the Sweet Leaf brand because I think of the Black Sabbath song)..

I was asked to post a recipe for my Baked Falafels. These are by no means authentic, but for me, they hit the spot when I'm craving one. In my opinion, they are better the next day because they firm up. When they're first done they are a bit mushy inside, so if you have the time, make them a day ahead and reheat them. I serve these in pita with ,Lowfat Goddess Dressing, shredded lettuce, tomato, red onion, cucumber and green or black olives.

Baked Falafel

1 29 oz can drained chickepas (or 3 cups cooked chickepas)
1 1/2 cups chopped scallions
6 cloves garlic
1 tsp cumin seeds
1 tsp ground coriander
1 cup fresh parsley
1 cup fresh cilantro
2 TBS soy sauce or braggs
1 TBS siracha or hot sauce (optional)
1/2 tsp kosher salt
1/2 tsp pepper
1/2 tsp baking powder
juice and zest of 2 lemons
4 TBS extra virgin olive oil
around 1 2/3-2 1/2 cups dried breadcrumbs (more or less depending on the humidity, start with 1 cup and work your way up to 2 1/2 cups if needed) You want to be able to form a ball and have it hold together.

Method: Pre-heat oven to 400
Place all of the ingredients (except the breadcrumbs) into a food processor and process pulse until combined. Place mixture in a mixing bowl and add the breadcrumbs.
Chill for 30 minutes. Use around 2 TBS per ball and roll them into balls. Place on a
sheet pan (I usually use a silicone baking mat, but you can just spray it with spray if you'd like) and spray the tops of the falafels with cooking spray. Bake for around 20 minutes, then turn them over, spray the other side of the balls and bake for another 15 minutes or so. You might want to check them after 15 minutes on the first side in case your oven is different from mine. This will make around 16-18 falafels and I usually serve 2 or 3 per person.

*If you don't want to use your oven you can make these into patties and fry them up in a cast iron skillet over medium heat, around 4 minutes per side.

Tuesday, June 06, 2006

Change of plans

My menu has changed for tonight. I had the Cashew/Mushroom sauce in my freezer and when I took it out last night to thaw in the fridge, I dropped it and the mason jar broke. Bummer.

Instead, I'll probably make a stir fry with green beans, carrots, onions, garlic, ginger, chiles, cauliflower, bean sprouts and baked tofu topped with cilantro. I'll serve it over brown rice....

For some reason my broccoli sprouts are really strong tasting this time around. I have a gallon container filled with them and I'm not sure what to do with them all. I guess they'll be OK in salad.. so maybe I should just make a big salad tonight and use them and make some smoked, baked tofu cubes to go on top.

For lunch I'll probably have a wrap on lavash with lots of the sprouts, guacamole, tomatoes, shredded carrots and chickpea salad.

Homemade pizza with caramelized red onions, green peppers and black olives, zucchini, dried red pepper, garlic, oregano and fresh basil (soycheese on the zuke side and regular cheese on the veggie side)

Saturday, June 03, 2006

menu, birthday

My youngest son is turning 13 tomorrow.... and that blows my mind. My baby! I officially have two teenagers and I still feel like one myself. He is going to Holodek which is a gaming facility with two friends and they are coming over for a sleepover. A nice, relaxing evening compared to the huge slumber parties of years past. I put a stop to that last year. I am making him a big Stawberry Shortcake (non-vegan) and we are ordering pizza. As I said, it will be a simple night. We'll see if I have the willpower to stay away from the pizza.

I did my usual Saturday fridge clean out and made veggie burgers. I throw almost all my leftovers into them and they almost always work out. Actually, this week, I only used hummus, quinoa, oats and leftover veggies. I used breadcrumbs as a binder along with flax meal. I planned on turning them into falafels, but decided that the onions, mushrooms and peppers would be better suited for burgers.

I'm soaking black beans tonight so I can make a big pot of them for the week. I turn half of them into chipotle-lime refried beans and use the rest whole along with brown rice for burrito filling (for the kids lunches), soups and just for eating.

My menu for dinners with week (starting Monday night) is:

Monday: Black Bean Tostadas, Guacamole, Homemade Salsa, Salad, Homemade Corn and Wheat Tortillas (I will grind my own flour for this), Strawberry/Lime Smoothies
Tuesday: Whole Wheat Pasta with a Mushroom-Cashew Sauce, Wilted Escarole Salad
Wednesday: Oven Baked Seitan Nuggets, Potato Salad, Cabbage-Daikon Slaw, Raw Red, Green and Yellow Bell Peppers
Thursday: "Big Salad" (with all veggies/sprouts in the house), Homemade Croutons, Cold Baked Tofu, Seitan Pepperoni, Some Block Uncheeses, "Green Goddess" dressing, Homemade Garlic Breadsticks with a White Bean, Garlic, Olive oil and Rosemary diping sauce
Friday: Black Beans and Brown Rice, Salad, Guac, Homemade Salsa
Saturday: Homemade Pizza, Vegan for me, Non-Vegan for the rest of the house, Salad
Sunday: Veggies Burgers, Oven Fries, Strawberry/Hanabero Sauce, Raw Veggies

We eat a lot of salad when the weather is warm.. and soup when it's cold. Hopefully my computer will finally be up and running so I can post pics. If not, I'll have my husband install the software on his computer so I can do it.