McDougalling MoFo-ers

A quickie roll-call was made on the McDougall forums to see which members will be participating in VeganMoFo this October. Besides me, here's who else chimed in with their blog's url:

vgpedlr - I Peddle Plants. Plants Pedal Me (corrected 10/2/2012)

The Healthy Vegans

the funcrunch files

fulenn's Vegan Day to Day

bethannerickson's Plant Based Chefs

Debbie's Twigs and Sticks, a.k.a. The Weed Eaters

Becky Perry's Plant Based Mom

I'm sure there must be more, but these are the only ones who replied to this forum post:

ATTN: Bloggers! Vegan MOFO is Here!

Mom's Banana Bread

This is a recipe that originally came from Dr. McDougall's mother that his wife Mary played around with to McDougallize it. It's my first time using this recipe, but it does smell great! My son, who has a problem smelling things thanks to years using a nebulizer with a face mask for his asthma meds when he was small, smelled it as soon as he walked out of his room. He said it smells so great he may even try a slice, even though it's made with white whole wheat flour. Now THAT is high praise!

                   
* Exported from MasterCook *

                            Mom's Banana Bread

Recipe By     :Mary McDougall
Serving Size  : 8     Preparation Time :0:00
Categories    : Cakes                           Desserts
                Low Fat                         McDougall
                Vegan

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/4           cups  whole wheat flour
  1           teaspoon  baking soda
  1           teaspoon  baking powder
  12            ounces  apple juice, frozen concentrate -- un-diluted
  4                     bananas -- ripe
  3          teaspoons  EnerG Egg Replacer -- mixed in
  6        tablespoons  water

Mix egg replacer in water and let sit a minute or 2.

Mix all the dry ingredients together in a large mixing bowl.

Mash the bananas in another large bowl, then add in the defrosted apple juice concentrate and egg replacer mixture.

Combine the wet and dry ingredients and beat together with a whisk or electric mixer.

Pour into a lightly greased or non-stick loaf pan.

Bake at 350ºF for 60 minutes.

Source:
  "Doctor McDougall's Health-Enhancing Recipe Book"
Copyright:
  "1992"
Yield:
  "1 loaf"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving: 247 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 58g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 234mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 2 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : page 126

Nutr. Assoc. : 0 0 0 0 0 0 0

Pineapple Unfried Rice - Chef & Dietician

Chef AJ and Juliana Hever have a new video posted for a recipe called Pineapple UnFried Rice. IN it they extol the virtues of using coconut aminos instead of soy sauce or tamari because it's so much lower in sodium (113 per teaspoon).

BUT

Chef AJ then uses 1/4 CUP of the stuff - 8 TABLESPOONS @ 3 teaspoons per tablespoon for a grand total of 2712 mg of sodium for this dish!! Not exactly "low sodium" now, is it?!?!

I'll stick with my low-sodium soy sauce in much small quantities, thank you.

Jeff Novick's SNAP Curried Potato Stew

We love Jeff Novick's SNAP meals in this house. Today I'm making his Curried Potato Stew (version 1) which can be found on this page of his Facebook site. Here's the recipe:

Curried Potato Stew

4 large Russet Potatoes

2 Lb Frozen Mixed Vegetables

4 oz Frozen Collards

...Minced Garlic

Curry Powder

-Dice potatoes into chunks and place them in a large pot.

-Cover with water and bring to a boil

-Let simmer to potatoes are soft

-Add in Vegetables an seasoning and cook 5 more minutes.

I made a few changes. Instead of all Russets I used a combination of Russets and Yukon Gold potatoes, and equal to a lot more than 4 big Russets, too. I want leftovers.

I used kale instead of collards, mainly because our grocery store rarely carries collards.

Instead of the frozen mixed vegetable blend I used a pound of frozen cauliflower, a pound of frozen peas.

I used both minced garlic and garlic powder to get a real garlicky taste. Hey, we'll be married 35 years in November and garlic played a big part in that. LOL I also added cumin as well as curry powder for a spicier stew. I'll probably add a bit more just before serving of all the spices.

I dump everything in at the beginning, and because we like our veggies soft, let them cook way longer than 10 minutes - over an hour. Some of the cauliflower was still hard.

Because mine didn't look like Jeff's (I had clear water and his is green and cloudy) I reached for my handy dandy potato masher and mashed it all up a bit, just enough to turn the water a slight green and thick so it looks like Jeff's example.

And that's it. The house once again smells delicious - at least to us. The landlord is Greek and does a lot of their own ethnic cooking, including lamb roasting, and we don't complain, and the other tenant fries up a lot of fish almost daily, so they doesn't dare complain about a bit of curry up on the top floor.

Rice and Carrots

I found this in my Azz Cardfile, the only notation as to where I got it was the Fat Free Vegan Yahoogroup. No name or date. The person who posted it says s/he thinks it's from the Fat Free Vegan site, but I just did a search on the regular site and the blog, and while nothing by the name "Rice and Carrots" pops up, zillions of recipes that contain both rice and carrots do, so I'll credit this to Susan, anyway. She's a much better cook that I'll ever be, so it's only fair.

This is exactly as I saved it:

I think this came from fatfree.com, but I don't know for sure...it's really yummy, though:

Put 2 cups of rice into a pot with the following:

3/4 tsp. ground turmeric
1/4 tsp. ground cumin
4 cups water (or whatever ratio of water your bag of rice recommends)
1 1/4 tsps. salt (optional)

Get this to cooking and then work on the following, placing them into a large skillet:

chop a large onion
chop a green bell pepper (I often find myself short on bell peppers -- I've used 3 celery stalks, a small zucchini, 1/2 cup hominy, etc., whatever else I've got lying around!)
2 or 3 diced carrots
2 or 3 diced or grated cloves of garlic
2 tsps. ground cumin
1 can of chopped tomatoes
1 can black beans
1/2 cup water
as much Jalapeno or other hot pepper as you like
Salt (optional)

Simmer it all with a lid until the carrots are done to your liking. Spoon over rice.

A dolop of plain soy yogurt is good on top. Or, sometimes we put hot mustards over top...or just eat it plain...it's pretty good stuff whichever way!

Also...tastes good with brown, white, or wild rice. :D

I went to put on some Uncle Ben's brown rice into my rice cooker and saw the bags I had in the pantry were all marked February 2012 and every one I opened smelled rancid. Darn! That's what I get for taking Jeff Novick's advice and using Success Rice for almost everything I cooked the past year or 2! Too bad I was out of it and since the grocery store I went to this morning no longer carries the brown rice I have to hit a different store later this week and hope they have it in. The only other rice in that store is the store brand version of Minute Rice, and it doesn't really taste all that great.

So I started tearing the pantry apart looking for rice. I had a 10 pound bag of white rice that I use when cooking for my son, but since this is a veggie-heavy meal I wanted a heartier starch, not fluffy white rice. Aha! I spied the Amazon box in a corner - the case of Lundberg Jubilee rice mix! I love this stuff, and it would be perfect for this meal. Ack! It takes more than twice as long to cook as the Uncle Ben's! I measure it out and pour it into the rice cooker, and the darn thing starts overflowing. This just isn't my day! Off it goes into one of my soup pots to cook.

So now we wait. The kitchen smells wonderful, between those spicy veggies and the spiced up rice. It's driving my husband mad having to wait an extra half hour, but I assured him the wait will be worth it.

Thanks for another wonderful recipe, Susan!

Curses! Foiled Again!

The thought of 31 days of soup didn't leave my husband too enthused. "Don't we wake up enough overnight to pee as it is?!?!" was his reaction. And I kinda agree. This post-menopausal bladder can't handle any liquids after 4pm as it is, and adding a soup meal on top of that is just asking for trouble. Right now we've been restricting soup meals, even the hearty ones, to the occasional weekend lunches. So no month of soup for VeganMoFo.

I have a few ideas up my sleeve right now, and one in particular is jumping up and down saying Pick ME! Pick ME!! I have to look over my AZZ Cardfile and Mastercook database to make sure I have enough recipes to cover the month before I commit. Well, we don't officially commit to anything, just toss it out there, really.

I guess you'll all find out in another 10 days. I promise it'll be good and very McDougall-friendly.

Soup (minus the grease) is the Word

Sorry if I got anyone's hopes up for potato recipes, but I decided I needed to eat a bit lighter nowadays and figured soup is the best way to do so, so my theme for the 2012 VeganMoFo is going to be McDougall-safe soups. If I make a special loaf of bread to go with the soup I'll include that, too.

Instead of Monday through Friday my recipes will cover Sunday through Thursday, as every Friday we have pizza and every Saturday we have pasta with tomato sauce. I've written about those meals in previous MoFo's so I won't bother at all with them this year unless I make a special pasta or pizza dish. Another day I won't be posting is my birthday, because I'm not cooking that day but having take-out Chinese. We rarely order out so what may be a weekly occurrence for many of you is a feast treat for us. I'll probably write more about this when the time comes.

Now if anyone wants one of those potato recipes I mentioned in my other post just drop a reply to either this or that other post and I'll post it.

VeganMoFo Is Coming in October

For those new to the blog, every year the Post Punk Kitchen site & forums sponsors what is affectionately known as VeganMoFo - Vegan Month of Food, loosely inspired by NaNoWriMo - National Novel Writing Month. If you look at the links to the left you'll see links to previous VeganMoFo participants. I've participated the past few years and always did a McDougall foods theme, and this year is no different.

But this time I'd like to get more specific. So many people on the McDougall forums do a round of Mary's Mini and many use potatoes

as their starch.I once made of list of all the potato-centric recipes I have in my AZZ Cardfile and MasterCook programs and believe me, there are more than enough to cover a 31 day month!

Key to the below list: CP=CrockPot, e2l=Eat to Live/Nutritarian, MMI=McDougall Made Irresistible DVD , SNAP=Jeff Novick's Simple Nutritious And  (Oh, gee, I can't remember now)


Here's the list I'll be choosing from:

List of Potato Meals

MasterCook

Potato Casserole
Potato Casserole - MWLP Version
Potato and Bean Soup
Potato and Cauliflower Curry
Potato Chowder
Potato Curry
Potato Enchiladas
Potato Kugel
Potato Medley
Potato Mushroom Casserole
Potato Peppers
Potato Ratatouille
Potato Rice Medley
Potato Stuffed Cabbage
Potato Zucchini Stew
Potato Pea & Couscous Hash
Potato Cauliflower Soup
Potato Leek Soup
Philly Potato Chowder
African Peanut-Potato Stew
All-Wrapped Potatoes
Cauliflower Potato Curry
Cheezy Potato Boats
Chili Potato Soup
Chili Taters
Chili/Cheeze/Potato Casserole
Chunky Vegetable Stew with Chickpeas
Colcannon
Country Potato Patties
Country Stew
Country-Style Stuffed Potatoes
Creamed Peas & Red Potatoes
Creole Potatoes
Cuban Potatoes
Curried Vegetable Stew
Dijon Mushroom Potatoes
Easy Roasted Potatoes
Eggplant Stew over Baked Potatoes
Forty Cloves Chickpeas and Broccoli
Frijole Stuffed Potatoes
Garlic Mashed Potatoes
Hearty Dal Soup
Hearty Potato Vegetable Curry
Irish Bean Stew
Irish Peasant Stew
Irish Vegetable Stew
Italian Potato Casserole
Jan Tz Minnesota Hot Dish
Maple Mustard Glazed Potatoes and String Beans
Marilyn's Crispy Potatoes
Mark's Veggie Spuds
Mashed Potatoes with Punk Rock Chickpea Gravy
No Hurry Vegetable Curry
No Fuss Potato Soup
Red Flannel Hash
Samosa Stuffed Baked Potatoes
Shelly's Cheeze Please Soup
Shepherd's Vegetable Pie
Skillet Gradener's Pie
SNAP Curried Indian Potato Stew
Southwest Red Potatoes
Southwestern Hash
Spicy Lentil Potato Stew
Spicy Potatoes, Cabbage & Peas over Rice
Stovetop Stew
Succotash Soup
Tex-Mex Potatoes
Texan Vegetable Casserole
Twin Sisters Vegetable Soup
Veggie Hot Pot
Yukon Gold Potato Soup with Roasted Garlic & Red Peppers
Yukon Stuffed Peppers

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
AZZ Cardfile
from the Cheap McD Newsletter:

Simple Split Pea Soup
Stovetop stew
Garbanzo Stew
Potato Pancakes
Potatoes, Corn & Cabbage
Mike's Favorite Quick Meal
SNAP Curried Cauliflower
SNAP Curried Potato Stew
SNAP Curried Potato Stew 2
SNAP Curried Split Pea, Potato, Broccoli & Veggie Soup
SNAP Potatoes & Veggies in Tahini Sauce
Potatohead's SNAP
Minestrone Soup (Mary's 1 Pot Meals)
Costa Rican Potatoes & Beans (1 pot meals #2)
Beefless Stew
Carrot Cabbage Medley
7-Layer Casserole
Harvest Bake Casserole
Layered Veggies Casserole
McDougall Right Pie
Pat's Husband's Casserole
Potato Casserole
Potato Dumplings, Sauerkraut & Brown Gravy Casserole
Rice & Tater Hot Bowl Casserole
Tater Tots Casserole
Cauliflower Chowder
Cauliflower Kugel
Any Cheeze Sauce over baked, mashed, chunked, HB or tots
Colcannon Puffs
Corn & Potato Chowder
CP Pizza Potatoes
CP Veggie Stew a'la Sandy
CP Autumn Veggies
CP Easy CP Winter Stew
Creole Potatoes
Lentil, Potato & Cauliflower Soup
e2l Tomato, Vegetable Pot Soup
Potato and Red Bean Goulash
Layered Casserole
Lori's Sausage Casserole
Maple Mustard Glazed Potatoes & Green Beans
Mashed Potatoes Enchiladas
Mashed Potato Manicotti
Mashed Potatoes, Baked Beans & Corn
MMI Hearty Split Pea Soup
MMI Potato Chowder
MWLP Letha's Potato Carrot Soup
MWLP Stovetop Stew
New Brunswick Potato Soup
Pea & Potato Croquettes
Pepper Flecked Potatoes & Lentils
Pepper-Potato Casserole
Poorman's Pie
Pot Roastless Potatoes
Potato and Carrot Stew
Potato & Corn Chowder
Potato Burritos
Potato Cabbage Soup
Potato Casserole
Potato Cauliflower Kugel
Potato Croquettes
Potato Dish
Potato Dumplings with Sauerkraut & Gravy
Potato  Cabbage & Onion Casserole (potao ideas)
Potato Kugel 2
Potato Latkes
Potato Medley
Potato Pancakes
Potato Portabello Gratin
Potato Puffs
Potato Spice Mixes - use with roasted potatoes
     Roasted
    Herbed
    Chili Fries
    Cheese Fries
Potato Tacos
Potato Vegetable Soup
Potatoes Corn & Beans
Creamy Scallopped Potatoes
Fry Baked Potatoes
Meatloaf-esque Potatoes
Southwest Twice-Baked Potatoes
Pizza Style Potatoes
Potatohead's Pot of Potatoes
Poutine a'la PPK
PPK Potato & Black Bean Soup
Roasted Garlic & Potato Soup
Samosa Pot Pie
Samosas
Sandy's Mixed Mashed Spuds 1
Sandy's Mixed Mashed Spuds 2
Sandy's Pizza Potatoes
Sandy's Scallopped Potatoes
Skillet Garden Potato Medley
Skillet Peppered Kale & Potatoes
Skillet - Super Quick Succotash
Skillet Taters & Cabbage
Skillet Veggie Hot Pot
Alphabet Soup
Autumn Chowder
Bistro Broccoli Chowder
Can Can Soup
Corn Lima Chowder
Creamed Cauliflower Potato Soup
Gypsy's Potato Soup
Minestrone Soup
Potato barley Soup
Potato Carrot Soup
Potato Corn Soup/Chowder
Potato Kale Soup
Quick & Easy Potato Soup
Roasted Cauliflower Soup
Roasted Garlic Soup
Split Pea Veg Soup
Split Pea (with changes)
Thick and Hearty Split Pea Soup
Velvet Garlic Soup
Velvety Carrot Soup
Cheezy Broccoli Soup
Mary McD Low Energy-Dense Soup
Spinach Potato Soup
Lazy Sunday Stew
Potato & Red Bean Goulash
Roasted Veg Stew
Stovetop Stew
Tater Tots
Vegan Cheezy Potatoes
Three Sisters Corn Chowder
Twice Baked Potatoes with Hummus

Easy Way to Peel A Potato

I really should make room in my freezer for some ice cube trays so I can use this method instead of peeling all those spuds first!

Dr. Esselstyn has a DVD Out!

I first saw this mentioned on the McDougall forums, then checked out the details on VegSource and Amazon.com, and found it to be the same price in both places - $54.90. VegSource gives free shipping but I have Amazon Prime and get free shipping there, too, so will most likely order it there.

I already have a DVD of Dr. & Mrs. Esselstyn taken during their appearance at a McDougall Advanced Study Weekend back in 2005   and hope this contains either new material and if it's the same, presented in a different way. And I love Anne's cooking demos so how bad can it be, right?