I've been a bad VeganMoFo-er, but that's what happens when something like this happens on a month full of fasting for lab work, birthdays and holidays, vacation and doctor days, and a full pantry and freezer. Having a family who refuses to experiment doesn't help much, either.
But don't worry - I promise to post a bit more in the future. Isa's new book is out and Amazon still says "not yet shipped" even though many PPKers already got theirs. When it does come, I plan on making at least one meal a week from it, and if I can get a pic snapped before my husband dives in you'll see the results of my labors. I will have to fiddle around with them a bit to eliminate oils and such to make them McDougall-legal, but since they're supposed to be low-fat already it shouldn't take much.
Thanks to the more conscientious VeganMoFo-ers out there, and thanks for all your posts and recipes. See you all on the PPK and your blogs.
Wait a minute! I was just at Amazon to grab the book's link and see that my order now says Shipping Soon with an expected delivery date of 12/2/2010. And to think I pre-ordered it way back in June (?) and paid for 2-days shipping. (sigh) WHY do I even bother with Amazon pre-orders after being burned by them so many times? This is now the fifth pre-order (and the third book by Isa) with premium shipping I paid for and the product was NOT delivered on-time or even early, as other PPKer's got.
Oh, well. As for today's dinner, a simple rice dish from Mary McDougall. As is my usual, I'll use no-salt added tomatoes and skip the cilantro. This complete recipe usually makes 2 servings, not the 6 to 8 the recipe says. Who eats only a half cup or so of rice & veggie mixture for a meal?
* Exported from MasterCook *
Recipe By : Mary McDougall
Serving Size : 6 Preparation Time :0:15
Categories : Low-Fat McDougall Acceptable
Rice & Grains
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable broth
1 onion -- chopped
1 green bell pepper -- chopped
1/2 pound sliced fresh mushrooms
1 bunch green onions -- chopped
1/2 teaspoon minced fresh garlic
1 can stewed tomatoes -- (14.5 ounce)
1 can chopped green chilies -- (4 ounce)
1 tablespoon soy sauce
1 teaspoon chili powder
1 dash or two of Tabasco sauce
4 cups cooked brown rice
1/4 cup chopped cilantro
Place the vegetable broth in a large pot. Add the onion, bell pepper, mushrooms, green onions, and garlic. Cook, stirring occasionally, for 5 minutes. Add the remaining ingredients, except the rice and cilantro. Cook, stirring occasionally, for 5 more minutes. Add the rice and cilantro. Cook for an additional 5 minutes. Serve at once.
The McDougall Quick and Easy Cookbook, page 105
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Per Serving: 197 Calories; 2g Fat (7.8% calories from fat); 5g Protein; 41g Carbohydrate; 4g Dietary Fiber; trace Cholesterol; 327mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Vegetable; 0 Fat.
NOTES : Recipe Hint: Use one of the seasoned stewed tomatoes, such as Mexican-style, Cajun-style, or Italian-style, for even more flavor in this dish.
Prep and cooking times assumes you have rice already cooked on hand.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0