We spent the day with an elderly relative who kept pushing sweets (non-vegan) on us, so it's nice to come home to healthy foods. Dinner will be a mixed green salad with honey (agave instead of honey) mustard dressing (McDougall recipe), brown rice, broccoli and cheese soup (another McDougall recipe), and baked beans consisting of a can of Bush's vegetarian baked beans, a can of no salt added diced tomatoes, and a can of fat-free no meat chili (check labels - some have dairy). I have some leftover spinach & garlic in the refrigerator so I'll reheat that, too. Hmm, looks like a lot. Perhaps I'll skip the rice and if The Boss (a.k.a. hubby) wants something more substantial there's always some baked corn chips in his snack closet.
Snack tonight will be bananas. Again. The kid is learning how to drive (He's had his license 6 years but hates to drive) and is finally making local solo runs, and decided he'd hit the grocery store for me the other day and grab "some" bananas. He came home with 2 bunches of 5 each. For three people. Looks like I'll be making a banana bread tomorrow or Monday.
Saturday, October 4, 2008
Friday, October 3, 2008
VeganMoFo Day 3 - Pizza
Sorry, but this sore throat and fever are still hanging around so mo biggies when it comes to food.
I'll make up the pizza dough in my breadmachine and after that it's a snap to make the rest of the pizza. I load the pies up with veggies and add a salad for a complete meal.
The dough recipe for 2 large pies:
1 1/2 cups water (may need a bit more during kneading depending on what flour you use, weather conditions, and loads of other factors)
2 tablespoons olive oil (can be omitted for fat free food plans)
2 teaspoons salt
2 tablespoons sugar
2 cups semolina flour AND
2 cups whole wheat flour
OR
4 cups bread flour
OR
4 cups whole wheat flour (Pastry flour works good, too)
OR any combination of all purpose, bread, whole wheat, semolina, even toss some corn meal in
1 tablespoon of vital wheat gluten for every cup of whole wheat flour
2 teaspoons bread machine yeast
I add some or all of the following as the dough kneads:
1 tablespoon dehydrated onion flakes
1 teaspoon dried minced garlic
1 tablespoon Italian herbs mixture
1/2 teaspoon red pepper flakes
1/4 cup diced sun-dried tomatoes cut into 1/4 inch pieces with scissors - do not rehydrate first
When the dough is ready in 90 minutes, separate in half and roll out each half and place on pizza pans. Pop into the refrigerator for at least an hour. This helps those nice big crust bubbles form when the pie is doing its final rise. I love bubbles in pizza crust.
Preheat oven to 400ºF.
Top each pie with your favorite toppings.
Bake each for apx. 15 minutes. Our son likes his crust soggy so I take his out in 13 minutes.
My son, now in his mid-20's and eager to learn home economics, has been helping me out a lot this week, and might even offer to do the pies for me today. It's scary realizing that by this time next year he may be living out on his own, or at least with a few of his friends, in their own apartment. That is, if he ever finds a job. He even offered to go to the laundromat yesterday! I didn't take him up on that offer - I wasn't that sick - but maybe next week I'll drag him along with me and let him take over.
I'll make up the pizza dough in my breadmachine and after that it's a snap to make the rest of the pizza. I load the pies up with veggies and add a salad for a complete meal.
The dough recipe for 2 large pies:
1 1/2 cups water (may need a bit more during kneading depending on what flour you use, weather conditions, and loads of other factors)
2 tablespoons olive oil (can be omitted for fat free food plans)
2 teaspoons salt
2 tablespoons sugar
2 cups semolina flour AND
2 cups whole wheat flour
OR
4 cups bread flour
OR
4 cups whole wheat flour (Pastry flour works good, too)
OR any combination of all purpose, bread, whole wheat, semolina, even toss some corn meal in
1 tablespoon of vital wheat gluten for every cup of whole wheat flour
2 teaspoons bread machine yeast
I add some or all of the following as the dough kneads:
1 tablespoon dehydrated onion flakes
1 teaspoon dried minced garlic
1 tablespoon Italian herbs mixture
1/2 teaspoon red pepper flakes
1/4 cup diced sun-dried tomatoes cut into 1/4 inch pieces with scissors - do not rehydrate first
When the dough is ready in 90 minutes, separate in half and roll out each half and place on pizza pans. Pop into the refrigerator for at least an hour. This helps those nice big crust bubbles form when the pie is doing its final rise. I love bubbles in pizza crust.
Preheat oven to 400ºF.
Top each pie with your favorite toppings.
Bake each for apx. 15 minutes. Our son likes his crust soggy so I take his out in 13 minutes.
My son, now in his mid-20's and eager to learn home economics, has been helping me out a lot this week, and might even offer to do the pies for me today. It's scary realizing that by this time next year he may be living out on his own, or at least with a few of his friends, in their own apartment. That is, if he ever finds a job. He even offered to go to the laundromat yesterday! I didn't take him up on that offer - I wasn't that sick - but maybe next week I'll drag him along with me and let him take over.
Thursday, October 2, 2008
VeganMoFo Day 2 - Minnesota Hot Dish
Still running a slight fever so another easy meal tonight - Jan Tz' Minnesota Hot Dish. Instead of Boca burgers I'm using a bag of Morningstar Farms beef strips that I got on sale, a bag of store-brand hash brown potatoes instead of slicing up spuds, and 3 cans of lower salt vegetarian vegetable soup. The onion is already chopped up - I did a bunch over the weekend. You do NOT want to open my refrigerator! Even 2 boxes of baking soda don't touch the onion odor!
BTW, the official VeganMoFo feed is on Bloglines. I'm trying to figure out how to get it to appear on my Bloglines page, and as soon as my head clears a bit I can fix this page so when you click on the VeganMoFo graphic to the left you'll be take to the feed.
BTW, the official VeganMoFo feed is on Bloglines. I'm trying to figure out how to get it to appear on my Bloglines page, and as soon as my head clears a bit I can fix this page so when you click on the VeganMoFo graphic to the left you'll be take to the feed.
Wednesday, October 1, 2008
VeganMoFo Day 1 - Isa Is So Pretty
Wish Blogger had a feature to change the date,
(Edit: Thanks to Bex for showing me how to change the date. Now it does say October 1, the first day of VeganMoFo).
this way I could make this yesterday's post about still being sick and just having leftovers of the night before's tomato soup and ziti. No bread, though.
I also cooked up a batch of spinach with garlic, but forgot all about it. When hubby went to do the dishes for me (What a nice guy!) he asked what that pot on the back of the stove was from. Oops! It didn't matter to him that the stuff was now cold — he grabbed a bowl and a fork and dived right in, finishing half of it while standing by the sink. I'll eat my half at lunch time today.
(Edit: Thanks to Bex for showing me how to change the date. Now it does say October 1, the first day of VeganMoFo).
this way I could make this yesterday's post about still being sick and just having leftovers of the night before's tomato soup and ziti. No bread, though.
I also cooked up a batch of spinach with garlic, but forgot all about it. When hubby went to do the dishes for me (What a nice guy!) he asked what that pot on the back of the stove was from. Oops! It didn't matter to him that the stuff was now cold — he grabbed a bowl and a fork and dived right in, finishing half of it while standing by the sink. I'll eat my half at lunch time today.
Tuesday, September 30, 2008
Baked Ziti tonight
My back is still sore, so another easy meal today - Baked Ziti.
First I'll make the Tofu Basil Ricotta from the Post Punk Kitchen/Vegan With A Vengeance. I usually make that early in the day so the flavors have time to gather strength.
This afternoon I'll boil up a box of whole wheat ziti, and while that's cooking I'll sauté up some sliced onions, peppers and crushed garlic. When the pasta is done and drained I'll dump everything together, stir well, then pop it all into my 9 x 13" Pyrex baking dish and pop it into the oven. I wish I had some veg mozzarella and/or Parmesan cheese to top it off. Oh, well.
But before I even start the pasta, I'll toss some stuff into the ABM and make dough for Italian bread. When I pop the ziti into the oven I'll toss the risen loaves in, too, and whatever isn't eaten today will go into the freezer for Saturday's spaghetti meal.
I love this bread pan.
I bought it many years ago from King Arthur Flour and it paid for itself within weeks. OK, so my bread may not be authentic because I toss some whole wheat flour in there instead of semolina, but who cares? All we want is something to sop up the tomato sauce and soup.
Ah, soup! I almost forgot! Well, luckily I have a very easy tomato soup recipe and I keep all the ingredients on hand. A giant 28 ounce can of crushed or pureed tomatoes, a chopped up onion, minced garlic, and my secret ingredient — a packet of Italian salad dressing, like the Good Seasons fat-free Italian
or garlic, or the generic equivalent from Penzy's Spices. Add enough water to make a decent amount of soup, maybe toss a can of diced tomatoes in (salt free, of course), and you've got a great tasting tomato soup. If the soup was to be the meal, as we so often do, I would just toss in a can of kidney beans.
Now to go put that heating pad on my back again and watch last night's episode of Heroes.
First I'll make the Tofu Basil Ricotta from the Post Punk Kitchen/Vegan With A Vengeance. I usually make that early in the day so the flavors have time to gather strength.
This afternoon I'll boil up a box of whole wheat ziti, and while that's cooking I'll sauté up some sliced onions, peppers and crushed garlic. When the pasta is done and drained I'll dump everything together, stir well, then pop it all into my 9 x 13" Pyrex baking dish and pop it into the oven. I wish I had some veg mozzarella and/or Parmesan cheese to top it off. Oh, well.
But before I even start the pasta, I'll toss some stuff into the ABM and make dough for Italian bread. When I pop the ziti into the oven I'll toss the risen loaves in, too, and whatever isn't eaten today will go into the freezer for Saturday's spaghetti meal.
I love this bread pan.
I bought it many years ago from King Arthur Flour and it paid for itself within weeks. OK, so my bread may not be authentic because I toss some whole wheat flour in there instead of semolina, but who cares? All we want is something to sop up the tomato sauce and soup.Ah, soup! I almost forgot! Well, luckily I have a very easy tomato soup recipe and I keep all the ingredients on hand. A giant 28 ounce can of crushed or pureed tomatoes, a chopped up onion, minced garlic, and my secret ingredient — a packet of Italian salad dressing, like the Good Seasons fat-free Italian
or garlic, or the generic equivalent from Penzy's Spices. Add enough water to make a decent amount of soup, maybe toss a can of diced tomatoes in (salt free, of course), and you've got a great tasting tomato soup. If the soup was to be the meal, as we so often do, I would just toss in a can of kidney beans.Now to go put that heating pad on my back again and watch last night's episode of Heroes.
Monday, September 29, 2008
Easy meal today
I wrenched my back out this afternoon so dinner is going to be nice and easy. I have a batch of brown rice on in the rice cooker and a giant Pyrex serving bowl in the microwave steam cooking cauliflower, peas, carrots and broccoli. When we're ready to eat we'll each take a bowl and serve ourselves some veggies and rice, and hubby and I will have some gluten (canned, Chinese import) added. A few dashes of soy sauce and duck sauce and off we go.
I'm hoping someone feels sorry for me and not only serves me my food but volunteers to do the dishes, too.
I'm hoping someone feels sorry for me and not only serves me my food but volunteers to do the dishes, too.
Monday, September 22, 2008
Double Pea Soup
I love the cookbook, Veganomicon, and find it very easy to McDougallize the recipes. Take this soup that I'm making for today's dinner, Double Pea Soup with Roasted Red Peppers. 
The only change I have to make is to use water or broth to sauté the vegetables in instead of the olive oil called for.
I'll make up a loaf of whole grain bread (probably a combination of whole wheat, oatmeal and quinoa) in my bread machine
and it's a filling meal for a gloomy Monday. OK, so the sun is out, but aren't all Mondays, except for those during vacation, classified as "gloomy"?
The only change I have to make is to use water or broth to sauté the vegetables in instead of the olive oil called for.I'll make up a loaf of whole grain bread (probably a combination of whole wheat, oatmeal and quinoa) in my bread machine
and it's a filling meal for a gloomy Monday. OK, so the sun is out, but aren't all Mondays, except for those during vacation, classified as "gloomy"?Sunday, September 21, 2008
Lima Bean Stew
Well, I said I was going to start being a bit stricter with my meals, so today I'm making one of our favorites for lunch, Mary McDougall's Lima Bean Stew. I'll try get a photo later. It's hard to take pictures without a view-finder/view-screen, but I'll give it my best shot.
Why this particular dish? Well, I was going to make a different lima bean dish last week but the kid had a change of plans and was home for dinner that day, and since he hates lima beans, I made something different, a non-McDougall meal. No more of that, though. If he doesn't like what I'm cooking, he can make his own darn meal!
Why this particular dish? Well, I was going to make a different lima bean dish last week but the kid had a change of plans and was home for dinner that day, and since he hates lima beans, I made something different, a non-McDougall meal. No more of that, though. If he doesn't like what I'm cooking, he can make his own darn meal!
Not 100% McDougall
Just a warning for folks who come here after seeing this blog mentioned on the McDougall Wiki links page -
Not all the recipes I post or link to are 100% McDougall-legal!
Many of the recipes are taken from other vegan cookbooks which don't adhere to the McDougall principle of no added fats or oils, and many times when I post the recipe I leave it exactly as the author wrote it, but when I cook it up use the appropriate substitutes, like Wonderslim or applesauce instead of oil or fat-free cheese sauce instead of store-bought (fatty) vegan cheese.
Most of the recipes are McD-friendly. Here's the page where I gathered up all the recipes from this site's participation in last year's VeganMoFo, and as this year's goes along in October I'll be adding more, hopefully with photos again.
Not all the recipes I post or link to are 100% McDougall-legal!
Many of the recipes are taken from other vegan cookbooks which don't adhere to the McDougall principle of no added fats or oils, and many times when I post the recipe I leave it exactly as the author wrote it, but when I cook it up use the appropriate substitutes, like Wonderslim or applesauce instead of oil or fat-free cheese sauce instead of store-bought (fatty) vegan cheese.
Most of the recipes are McD-friendly. Here's the page where I gathered up all the recipes from this site's participation in last year's VeganMoFo, and as this year's goes along in October I'll be adding more, hopefully with photos again.
Wednesday, September 17, 2008
More VeganMoFo info
Isa wrote a whole blog post about the upcoming VeganMoFo 2008, including info on the Flickr group for it.
Holy crap! There are dozens of blogs participating this year and over a week to go before it starts!
Still no word on hubby as to whether I can buy a new camera. I've been told it'll cost almost as much to fix the screen as it would be to just buy a new digital camera, so unless my fairy godmother appears and whacks me with a wand and makes either a camera or the money appear, I guess I'm going to be without.
Holy crap! There are dozens of blogs participating this year and over a week to go before it starts!
Still no word on hubby as to whether I can buy a new camera. I've been told it'll cost almost as much to fix the screen as it would be to just buy a new digital camera, so unless my fairy godmother appears and whacks me with a wand and makes either a camera or the money appear, I guess I'm going to be without.
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