Thursday, November 29, 2012

Revised Chickpea Cutlets

A recipe that used to be a staple around this house was Isa Chandra Moskowitz's Chickpea Cutlets. There was always at least a half dozen in the freezer at any given time for quick sandwiches or a complete dinner with all the fixings.

Then I stopped making them. I wanted to be a good little McDougaller and avoid all processed foods that these fell by the wayside, as did Julie Hasson's sausages. I started to follow Jeff Novick's advice and just add extra vegetables and greens to a lot of dishes, like our weekly pasta meal. Yes, all those extra veggies did add bulk, but not satiation or even much flavor. About 2 hours after a veggie-heavy dinner we were both hungry again. My husband, being a non-McDougaller who's the same weight at age 62 that he was when he graduated high school, reached for the cookies and potato chips and I would either white-knuckle it and eat nothing (and be awake half the night with hunger pangs), eat some fruit or more veggies (and be awake half the night running in and out of the bathroom), or make the occasional on-plan quickbread (which didn't keep me awake but gave me weird dreams).

Then I used some crumbles in a VeganMoFo recipe in October and it almost brought tears to my husband's eyes having "real food" back again. I then used some more the other day in a tater tot casserole recipe and got the same response.

He also wanted more to our pasta then just veggies and so I made a batch of Julie's sausages. We used 2 of them for the three of us (plus leftovers) and the rest are in the freezer for future meals.

During the blackout after Sandy we had to toss all the perishables from the refrigerator and freezer, leaving only things that really didn't need to be refrigerated but we kept them in there anyway:

Yes, my refrigerator is this small-the left wall is right after those water bottles - you can see a few molecules of it in the upper left hand size of the photo. If I raise that top shelf up one notch the bottles and milk container hit the top. The freezer is only about as large as that second shelf, the one with the nooch. 
The rice milk is unopened, the lettuce was only 2 days old and is un-refrigerated in the store so we decided it would be fine in there for the 2 more days it would take to eat it; our son doesn't mind warm soda, and the many times the stores display the dairy cheese (American cheese-like food product) in un-refrigerated cardboard displays so our son said to keep those, too. Surprisingly, the temp in there never rose above 50, probably because that was the room temperature most days, too.

One of the things tossed was my husband's beloved hot dogs. Every day off work he would eat 2 sandwiches with 3 dogs total for lunch. It took 20 years to get him to stop putting a slice of cheese on each sandwich but he would never give up the dogs, nor would he eat veg dogs like Smart Dogs or any of the other brands I tried. But after we got our power back and we started to restock the fridge and freezer he told me not to buy any more hot dogs, that he would eat "something else" for lunch on those days. For the past 2 weeks we were lucky and I had "planned-overs" ready for him, but this week - nothing. There isn't a leftover in the house and I know there won't be any after today or tomorrow's dinners.

First I made up another batch of Jeff's burgers, the Southwest this time, but he usually complains they're too much for lunch, that he'll want something lighter.

Chickpea cutlets to the rescue! I found the recipe in my AZZ Cardfile program and made a double double-batch of them and used the tomato paste instead of olive oil option and cooked them like I always did, in the oven. Here's how they came out:

As you can see by these cooled ones, they do have an orangy tinge to them in places. The quadruple recipe made over 20 cutlets (I used my ice cream scoop to get uniform sizes, just perfect for a burger roll) plus a few tester meatball sized pieces. This is the first time I used tomato paste instead of oil (Gasp! Yes, I used oil in the past!) and contrary to some of the commentors comments, you do taste the tomato and they are a bit drier. I'll see if he notices the difference this weekend. I placed this entire batch into the freezer with circles of plastic cut from container lids between them so they don't stick together. When we're ready to eat them we just remove a few, place on a plate and nuke for less than a minute. Always perfect for a quick sandwich.

Next week I plan on making Bryanna's chickenless cutlets (no recipe, just a photo - sorry) and soon maybe dabble in regular seitan loaves again.

Update on DVD order

After a few emails my order has finally been processed for shipping Wednesday afternoon, and according to the latest email it's being shipped through Amazon and not directly from VegSource. I should have it on Monday.

That's what I get for not just waiting and ordering it from Amazon in the first place, but it didn't appear on Amazon at all until after it was released, so no pre-order was available from them. Next time - and it should be within weeks for Fast Food 4 - I'll wait and order direct from Amazon and save myself this headache. At least Amazon doesn't charge your credit card until they ship it, unlike VegSource that charges you the day you put the order/pre-order in.

Tuesday, November 27, 2012

More on Jeff Novick's Shopping School

Here's a new video of the Nelson Twins (not Gunnar and Matthew but Nina and Randa) promoting Jeff's new Shopping School video:

You would probably be better off ordering it from Amazon, especially if you have Amazon Prime. I pre-ordered mine directly from VegSource on November 8th and I'm still waiting for it even though it's been available over a week now and pre-orders supposedly were mailed out early last week.

But if you were looking for Nelson, here's a great video of theirs that even has their actress sister Tracy as "Mom."

Sunday, November 25, 2012

Gotta Get Me Some Gnocchi

Just ignore the meat and watch this lady, "assisted" by her ever-hungry husband, make gnocchi. Maybe mine never came out that good because I didn't knead the dough as much as she did. 

I'm lazy - I just order these from Amazon now.

Friday, November 23, 2012

Today's Reading from "The Tao of Joy Every Day" Book

November 23
Day 327

The Holistic Self

Perhaps due to the great advances in science and technology, we have a tendency to divide, sort, and categorize everything. The body is divided into the nervous system, lymphatic system, digestive system and so on. Even the mind is divided into the id, ego and superego in Freudian psychology.

The Eastern approach also involves categorization, but there is a greater emphasis on interconnectedness. Both the mind and the body are seen in a holistic light where everything has an effect on everything else. Indeed, even the mind and the body are recognized as inextricably connected.

One principle we can derive from this is that if one wishes to sharpen the mind, one cannot rely only one reading, learning and other mental activities. One must also work on the body. This means both exercise and nutrition. This is one of the reasons many sages exercise regularly and either choose a vegetarian lifestyle or limit their consumption of animal products. At higher levels of cultivation, one can sense the effects of food on the mind, and a diet rich in plant-based foods is considered the best choice for mental clarity.

The Tao Today

Most of us are not operating at peak efficiency, either physically or mentally. Your body and mind are capable of so much more. Think about them as the sages do, not as separate parts, but as an interconnected whole. Look for ways to work on both body and mind to be at your strongest and clearest.

The Tao of Joy Every Day
365 Days of Tao Living
Derek Lin
Tarcher/Penguin Press
ISBN: 978-1-58542-918-9

Derek had once written on his forums, The Tea House, that he follows the food program of Dr. John McDougall. And Derek's writings have been recommended by people on the McDougall forums. Unfortunately I can't link to Derek's post itself because the original version of that board was closed because of excessive spamming. The new Tea House is doing quite well and is so-far spam-free.

Thursday, November 15, 2012

Forks Over Knives - Extended Interviews DVD

I just love hearing these guys talk!

Amazon carries it for the same price as the official Forks Over Knives web site.

Forks Over Knives—The Extended Interviews
Following up on one of the most influential documentaries of all time, Forks Over Knives, comes Forks Over Knives–The Extended Interviews. This video includes never-before-seen footage from the film’s expert interviews, covering several themes in greater depth and addressing important issues that weren’t touched on in the movie.

Forks Over Knives–The Extended Interviews covers more than 80 topics, including:
  • How much protein do we need?
  • Animal vs. plant nutrients in cancer promotion
  • Why are some vegetarian and vegans unhealthy?
  • Is a healthy vegan diet easy to follow?
  • Why portion control doesn’t work
  • Oil, fish, supplements, and more!

Featuring leading experts T. Colin Campbell, Ph.D., Caldwell Esselstyn Jr., M.D., Neal Barnard, M.D., John McDougall, M.D., Pam Popper, N.D., Doug Lisle, Ph.D., and Terry Mason, M.D., Forks Over Knives–The Extended Interviews is must-see viewing for anyone interested in the powerful relationship between food and health!

Friday, November 9, 2012

Jeff Novick's Fast Food: Shopping School DVD Coming Soon

VegSource is now taking pre-orders for Jeff's new video. From the DVD's web page over there:

Jeff Novick's FAST FOOD VOLUME 3 "Shopping School" - $29.95, includes shipping

Nearly 3 hours of video on DVD

How do you know which products to buy at your local grocery store?
Grab your notebook, pen and paper, and get ready to go to Shopping School, with your personal nutritional Professor, Jeff Novick!
The Professor is prepared to guide you through the treacherous grocery aisles and show you how to really read labels, and find the healthiest products available.
In this nearly 3-hour DVD course, Professor Jeff demonstrates how to apply the principles of label reading to brand name products available in many grocery stores. Learn what to look for, and most importantly -- what to watch out for!
As an added bonus, Professor Jeff reveals his top 10 packaged foods recommendations, and why he thinks they are great!
Fast Food: Shopping School is the most important class you'll ever take! Why? Because one you pass this class, you'll have all the tools you need to make healthy choices and make sure you have a long and healthy life!
This DVD, like all VegSource DVD products, play in all regions of the world.

Wednesday, November 7, 2012

Last Sandy Video

Just another "Sandy" song I found and didn't want to waste. Unlike what Dion and the Belmonts sing, I really don't long for Sandy nor do I want to feel her touch - EVER again!

VeganMoFo Day (whatever) - Chili/Cheeze/Potato Casserole

This is what I planned on making the day after the hurricane hit, but with no electric I couldn't run the blender to make the sauce or use the defrosted formerly-frozen hash brown potatoes from the freezer. It's still worth sharing the post, even if I didn't make the dish last week.
An oldie but goodie. I never saved the url from the original post, but way back on the old VegSource boards, Seedy posted this casserole, made with canned chili and a batch of bean-based cheeze sauce. You can spice it up as much or as little as you want. It's become a favorite in this family.

Seedy's Chili/Cheeze/Potato Casserole

Bottom layer:
3 cans vegetarian chili, or
1 can chili beans in sauce, 1 can kidney beans (rinsed), 1 can black beans (rinsed)

Middle layer:
Golden Cheeze Sauce
1 1/2 cups Great Northern beans, cooked (or one 15.5 can)
6 T nutritional yeast
1/4 cup pimiento pieces (or roasted red peppers)
juice from one freshly squeezed lemon
1 T low-salt shoyu (soy sauce) or tamari
1 t onion powder
1/2 t any type of prepared mustard
1/2 t salt

Blend all until smooth. Refrigerator any leftovers in sealed container.

Top Layer:
1 bag hash brown potatoes sprinkled with chili powder.

Bake uncovered at 400 degrees until potatoes brown and cheeze sauce is bubbly (30-45 min.)
* ~ * ~ * ~ *
Depending on how may cans of chili I have in the house at the time, I use either 3 cans  of it or as many as I have plus canned kidney beans.

Because I'm sodium-sensitive I usually omit the soy sauce in the cheeze sauce and nobody even notices.

WHen I make this dish I also usually pop on a batch of cornbread, either this one from Lori or the one in this recipe from Jan Tz.

And speaking of oldies but goodies, today's Hurricane Sandy ditty is Sandy, from Ronny and the Daytonas. "Sandy, you laugh and run away. You just don't care." Yeah, sounds like our hurricane!