It's from chef Brian McCarthy from his book The Vegan Family Cookbook, and although it does take a few more steps than just simmering some seitan, it's totally worth it. I'll be making it again for Easter in a few weeks, too.
Tuesday, February 23, 2010
Holiday Seitan Loaf
This is what I made for Christmas this past December. I've seen this recipe's video at Everyday Dish TV for a while now and always wanted to make it but thought it was too much trouble. Know what? It's really not!
It's from chef Brian McCarthy from his book The Vegan Family Cookbook, and although it does take a few more steps than just simmering some seitan, it's totally worth it. I'll be making it again for Easter in a few weeks, too.
It's from chef Brian McCarthy from his book The Vegan Family Cookbook, and although it does take a few more steps than just simmering some seitan, it's totally worth it. I'll be making it again for Easter in a few weeks, too.
Curried Indian Potato Stew
Another SNAP recipe from Jeff Novick
Curried Indian Potato Stew
1) 2 cans whole tomatoes
2) 1-2 cans Garbanzo Beans
3) Frozen Cauliflower (1- 1 1/2 lb) , peas (1/2 lb), onions (1/4-1/2 pound)
4) 2 large potatoes
5) Salt Free Curry spice mix
Microwave the potatoes. While they are zapping, put all other ingredients in the pot and heat. When potatoes are done, cut into 1 inch pieces and add to pot. Simmer 5 minutes. Top with fresh cilantro Enjoy.
(can be served with brown rice which you can cook in 10 minutes while potatoes are cooking by using Success Brand Quick Cooking Brown Rice)
Curried Indian Potato Stew
1) 2 cans whole tomatoes
2) 1-2 cans Garbanzo Beans
3) Frozen Cauliflower (1- 1 1/2 lb) , peas (1/2 lb), onions (1/4-1/2 pound)
4) 2 large potatoes
5) Salt Free Curry spice mix
Microwave the potatoes. While they are zapping, put all other ingredients in the pot and heat. When potatoes are done, cut into 1 inch pieces and add to pot. Simmer 5 minutes. Top with fresh cilantro Enjoy.
(can be served with brown rice which you can cook in 10 minutes while potatoes are cooking by using Success Brand Quick Cooking Brown Rice)
McDougall Tamale Pie
I think I doubled the recipe, which is why it's in my big Corningware casserole dish instead of the 8 x8 square pan in the recipe. The single batch really would have been enough for us but we like lots of leftovers for lunches. Don't believe that "eight servings" out of an 8x8 pan - for 8 picky toddlers, maybe! LOL
Tamale Pie
Eight servings. Prep time: 45 min. Cooking time: 45 min.
3 cups cooked pinto beans, mashed. (or 2 cans fat-free refried beans)
1 onion, chopped.
1-1/2 teaspoons chili powder.
1/4 cup tomato sauce.
1 cup corn kernels.
1 green bell pepper, chopped.
1-2 chopped green chilies (or 4-oz can)
1-1/2 cups cornmeal.
2-1/2 cups water.
1/2 teaspoon chili powder.
Place onion in a large pot with 1/4 cup water. Sauté about 10 minutes, add green pepper, corn, green chilies, tomato sauce, and 1-1/2 tsp. chili powder. Cook 5 minutes. Add mashed beans and cook about 10 minutes over low heat. Remove from heat.
Combine cornmeal, water, and 1/2 tsp. chili powder in a saucepan. Cook over medium heat until mixture thickens, stirring constantly with a wire whisk or the cornmeal will lump.
Using a non-stick 8" x 8" pan, spread half of the cornmeal mixture over the bottom. Pour the bean mixture over this and spread it out. Then spread the remaining cornmeal mixture over the top.
Bake at 350°F for 45 minutes, or until it bubbles.
Longevity Soup
A SNAP recipe (Simple Nutritious Affordable and (Darn, I can't remember what the "P" stood for!) from Jeff Novick, Dr. McDougall's nutritionist.
Dish 4 - Longevity Soup
1) 1 can whole tomatoes, 1 can pureed
2) Your favorite beans (I use kidney or garbanzo)
3) 1.5- 2 lbs of Your favorite frozen veggies plus 1 lb of frozen collards
4) Your favorite starch (potato, sweet potato rice, barley) cooked separate then added
5) your favorite seasoning (I use fresh ginger, garlic)
Place tomatoes in large pot. Add in 2 28 oz cans of water. Then add in all other ingredients. Bring to a boil and then simmer 15 minutes. Enjoy!
~~~~~~
Saturday, October 31, 2009
VeganMoFo Day 31 - Clara's Couscous
Clara Cannuciari is 94 years old now and s till doing Great Depression Cooking videos. Her newest one, Couscous Stew, was just uploaded this week and looks like it's already McDougall-friendly, as long as you use vegetable broth and omit the butter after steaming the couscous. I think when I try making this dish, though, I would cook the couscous the more traditional way, with boiling water. With my luck I would burn the cheesecloth just placing it on the colander!
And now she also has a book out:
I don't own it yet, but it is in my Amazon shopping cart.
So, this wraps up another year of VeganMoFo. Sorry I wasn't as "into" it as last year, but next year will be better, I promise.
And now she also has a book out:
I don't own it yet, but it is in my Amazon shopping cart.
So, this wraps up another year of VeganMoFo. Sorry I wasn't as "into" it as last year, but next year will be better, I promise.
Tuesday, October 27, 2009
VeganMoFo Day 27 - More Apologies
Sorry for being such a bad MoFo'er, but this has been one of our craziest weeks ever (again). The elderly relative with Alzheimer's we care for from afar got lost coming home from church on Sunday, so now we're hustling to make sure she's safe. She's still refusing live-in help, refusing to allow a homemaker for more than a few 3 times a week, and in fact wants us to stop her visits entirely, still crying she wants us to move in with her, something we told her years ago will never happen because there's no way my husband can commute via public transportation to work (Only 1 bus, runs hourly, takes twice as long as his commute now, and doesn't run well in inclement weather and is canceled altogether when it snows because the trip goes down dangerous steep hills). We're making appointments for interviews at various assisted living facilities and nursing homes with Alzheimer's units in the area because we weren't too thrilled with the place she was in earlier this year, and so far either the people we have to talk to aren't in this week or won't even bother talking to us because there are no openings and long waiting lists.
I've also been arguing with one of the nurses from rehab. Because I'm not losing scads of weight even though I'm doing 60 minutes of cardio in front of official witnesses three times a week and another 45 to 60 minutes 3 more times at home in front of only my son, this nurse feels I just must be eating too much or eating the wrong foods. When I described the McDougall program to her she did nothing but bad-mouth it for a half hour, telling me it's not healthy to eliminate entire food groups, that I'm eating too few calories, need those "healthy" fats in my diet. Remember folks, this is a cardiac care nurse with not just her BSN and state nursing license but has multiple certifications in advanced nursing care, including critical cardiac care! I told her that my doctor, the cardiologist that runs the entire cardio-vascular unit, the guy the hospital BUILT the unit FOR a few years back, not only had heard of the McDougall program (As well as Dr. Esselstyn, Ornish and Barnard and C. Collin Campbell) but was very happy and said he wished he could get ALL his cardiac patients to follow the program. She didn't care - she still claimed it wasn't healthy. She said I should be going to a place like her 400+ pound sister is going to, one that makes an individualized food plan for each patient (her sister eats 3000 calories a day, minimum, about 1/3 each in fat, protein and carbs). No thanks. I'll stick with McDougall. It was because of McDougall my coronary arteries were clear as can be, with no cholesterol plaques or deposits, no blockages, when the cardiac cath was done. I doubt they would still be clear if I ate 1000 calories of fat every day. Maybe she just wanted to make sure I would *stay* a customer of the cardiac unit?
Food - Yesterday was . . . I really have to think what the heck we ate! Oh, my husband and I had a chili I tossed together (just canned beans, canned no-salt-added petite diced tomatoes, frozen corn kernels, and 2 packets of lower salt fajita mix), a dump and heat meal. Today is brown rice and veggies; tomorrow is potatoes and veggies (That Poorman's Meal I mentioned in the past). Thursday will be spaghetti and whatever (sausages, not-meat balls, or just some veggies tossed into the sauce - who knows?). Friday will be our traditional whole wheat, cheeseless pizza.
Saturday, Halloween, we have no idea what we're doing. We may be bringing that relative into a nursing home, rehab or even a hospital, or just at her house clearing out & painting a room in preparation for a live-in companion. I usually make a stew on Halloween and call it Witches' Brew, but I have a feeling that this year we'll eat something even more horrendous - leftovers!
ACK! My husband just got home and I guess he'll want his dinner. Hopefully I'll be checking in again tomorrow with a slightly better MoFo post.
I've also been arguing with one of the nurses from rehab. Because I'm not losing scads of weight even though I'm doing 60 minutes of cardio in front of official witnesses three times a week and another 45 to 60 minutes 3 more times at home in front of only my son, this nurse feels I just must be eating too much or eating the wrong foods. When I described the McDougall program to her she did nothing but bad-mouth it for a half hour, telling me it's not healthy to eliminate entire food groups, that I'm eating too few calories, need those "healthy" fats in my diet. Remember folks, this is a cardiac care nurse with not just her BSN and state nursing license but has multiple certifications in advanced nursing care, including critical cardiac care! I told her that my doctor, the cardiologist that runs the entire cardio-vascular unit, the guy the hospital BUILT the unit FOR a few years back, not only had heard of the McDougall program (As well as Dr. Esselstyn, Ornish and Barnard and C. Collin Campbell) but was very happy and said he wished he could get ALL his cardiac patients to follow the program. She didn't care - she still claimed it wasn't healthy. She said I should be going to a place like her 400+ pound sister is going to, one that makes an individualized food plan for each patient (her sister eats 3000 calories a day, minimum, about 1/3 each in fat, protein and carbs). No thanks. I'll stick with McDougall. It was because of McDougall my coronary arteries were clear as can be, with no cholesterol plaques or deposits, no blockages, when the cardiac cath was done. I doubt they would still be clear if I ate 1000 calories of fat every day. Maybe she just wanted to make sure I would *stay* a customer of the cardiac unit?
Food - Yesterday was . . . I really have to think what the heck we ate! Oh, my husband and I had a chili I tossed together (just canned beans, canned no-salt-added petite diced tomatoes, frozen corn kernels, and 2 packets of lower salt fajita mix), a dump and heat meal. Today is brown rice and veggies; tomorrow is potatoes and veggies (That Poorman's Meal I mentioned in the past). Thursday will be spaghetti and whatever (sausages, not-meat balls, or just some veggies tossed into the sauce - who knows?). Friday will be our traditional whole wheat, cheeseless pizza.
Saturday, Halloween, we have no idea what we're doing. We may be bringing that relative into a nursing home, rehab or even a hospital, or just at her house clearing out & painting a room in preparation for a live-in companion. I usually make a stew on Halloween and call it Witches' Brew, but I have a feeling that this year we'll eat something even more horrendous - leftovers!
ACK! My husband just got home and I guess he'll want his dinner. Hopefully I'll be checking in again tomorrow with a slightly better MoFo post.
Thursday, October 22, 2009
VeganMoFo Day 22 - Stew pic and McDougall Info
I finally got the photo of my own stew posted to this other blog post. Enjoy.
And there's lots of drama going on around this house again, thanks to hubby's 91 year old aunt with Alzheimer's Disease and now his cousin from out of state who thinks she can tell my husband what to do and how to do it when it comes to the aunt's care but really doesn't want the responsibility, herself. She is insisting on live-in help although the aunt is adamantly opposed to it and is going to hire the person herself, BUT is leaving it up to us to tell the aunt and get the room ready for her, and all that jazz. All I can say is: Oy vey!
So, leftovers again today because I've been running around all day. Instead of a recipe I'll leave you this video from Dr. McDougall about the McDougall Program.
And there's lots of drama going on around this house again, thanks to hubby's 91 year old aunt with Alzheimer's Disease and now his cousin from out of state who thinks she can tell my husband what to do and how to do it when it comes to the aunt's care but really doesn't want the responsibility, herself. She is insisting on live-in help although the aunt is adamantly opposed to it and is going to hire the person herself, BUT is leaving it up to us to tell the aunt and get the room ready for her, and all that jazz. All I can say is: Oy vey!
So, leftovers again today because I've been running around all day. Instead of a recipe I'll leave you this video from Dr. McDougall about the McDougall Program.
McDougall 10-Day Program from John McDougall on Vimeo.
Tuesday, October 20, 2009
VeganMoFo Day 20 - White Bean and Garlic Stew
Over the weekend it got COLD, and instead of salad for lunch I decided to make a quickie White Bean and Garlic stew that I found on Susan V's Fat Free Vegan blog. Here it is with the changes I made in red:
White Bean and Garlic Stew
2 15-ounce cans cannellini or great northern beans (about 3 cups),(I had small white beans in the pantry) rinsed and drained
1 head garlic (the whole bulb--15-20 cloves)(We love garlic so I used 2 heads)
2 tablespoons water
3-4 carrots, peeled and chopped(I used a small bag of organic baby carrots, left whole)
2 medium yellow onions, chopped
1 14-ounce can diced tomatoes (I always use unsalted tomato products)
2 bay leaves (Skipped this - I don't like the taste)
1 cup water (Not enough - I used 4 cups)
1 teaspoon salt (or to taste)(Skipped this, obviously, on my low salt diet)
1/4 teaspoon freshly ground black pepper
1/2 cup fresh parsley
1 tablespoon lemon juice (Skipped this, too)
Break the garlic bulb into cloves and peel off the skin. If you'd like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.
Spray a large, non-stick pan lightly with olive oil (Used water). Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes (Took more like 15 before it gave any hint of color or translucence). Add the garlic and carrots and sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.
Serve over brown rice. (Served as-is)
Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3%
calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol;
385mg Sodium; 15g Fiber (Of course, these are different for my version)
I took a photo but my camera's messing up. It does look just like Susan's on her blog, and her pics are always much nicer than mine:
Susan Voisin's Photo
As soon as I figure out why the computer isn't recognizing my camera and fix it (I hope) I'll also pop my photo up there for comparison.
ETA 10/22/2009
It took a few days and me tearing out quite few handfulls of hair, but I finally got the pic of my version of the stew uploaded.
As tasty as it was good-looking!
White Bean and Garlic Stew
2 15-ounce cans cannellini or great northern beans (about 3 cups),(I had small white beans in the pantry) rinsed and drained
1 head garlic (the whole bulb--15-20 cloves)(We love garlic so I used 2 heads)
2 tablespoons water
3-4 carrots, peeled and chopped(I used a small bag of organic baby carrots, left whole)
2 medium yellow onions, chopped
1 14-ounce can diced tomatoes (I always use unsalted tomato products)
2 bay leaves (Skipped this - I don't like the taste)
1 cup water (Not enough - I used 4 cups)
1 teaspoon salt (or to taste)(Skipped this, obviously, on my low salt diet)
1/4 teaspoon freshly ground black pepper
1/2 cup fresh parsley
1 tablespoon lemon juice (Skipped this, too)
Break the garlic bulb into cloves and peel off the skin. If you'd like, chop one of the cloves, but leave the others whole. If some of the cloves are very large, you may cut them in half lengthwise.
Spray a large, non-stick pan lightly with olive oil (Used water). Add the onion and sauté until it turns a rich, medium-brown, about 5 minutes (Took more like 15 before it gave any hint of color or translucence). Add the garlic and carrots and sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick.
Stir in the salt and pepper. If you're serving the stew right away, add all the parsley and the lemon juice. If you're serving it later or at room temperature, add the parsley and lemon juice right before serving.
Serve over brown rice. (Served as-is)
Makes 6 servings. Each contains: 246 Calories (kcal); 1g Total Fat; (3%
calories from fat); 15g Protein; 47g Carbohydrate; 0mg Cholesterol;
385mg Sodium; 15g Fiber (Of course, these are different for my version)
I took a photo but my camera's messing up. It does look just like Susan's on her blog, and her pics are always much nicer than mine:
Susan Voisin's Photo
As soon as I figure out why the computer isn't recognizing my camera and fix it (I hope) I'll also pop my photo up there for comparison.
ETA 10/22/2009
It took a few days and me tearing out quite few handfulls of hair, but I finally got the pic of my version of the stew uploaded.
As tasty as it was good-looking!
Friday, October 16, 2009
VeganMoFo Day 16 - Mindful Eating
After everything that went wrong yesterday, at least I did one thing right - I was mindful of everything I ate. I ate with peace, without killing, without violence. Thich Nhat Hanh wrote a nice essay on Mindful Eating. Enjoy.
Thursday, October 15, 2009
VeganMoFo Day 15 - It's My Birthday and I'll Cry If I Want To
So I lied yesterday. There will be no recipe today as all I'm making for my birthday dinner is a pot of spaghetti with a jar or no salt added spaghetti sauce. At least I'm making some Italian bread to go with it to jazz it up a bit. No cake, not even a cupcake or bran muffin.
Bad day yesterday. By the end of the day I was sitting here with high blood pressure and chest pains again and debating whether or not to go to the ER (thanks to that crooked contractor, my idiot husband, and a $1500 check) but as the evening wore on the pains subsided. Today started off with the blood pressure high but some meditation and a Richard Simmons DVD workout helped bring it down to normal levels again. Thank goodness no chest pains, and to keep it that way that's why no dietary cheats today. No biggie - I never had a cake for my childhood birthdays, either, because my doc always had me on a low calorie diet. I didn't have my first birthday cake until I was out of nursing school working full time and my co-workers threw a party for me during our lunch break. It may have been my 21st birthday. Maybe next year, but I doubt it.
ETA:
Great! I grabbed a jar of sauce and it opened with a loud POP instead of a soft "pip" noise and the sauce is almost solid. Luckily I had another jar of that scarce no-salt added, vegan elixir and . . .
. . . the same thing happened. A loud POP and possibly a hiss this time. That jar went into the garbage, too. So I opened a can of tomato puree, dumped that into the frying veggies (onions, red & green peppers, mushrooms, garlic - lots and lots of garlic) then added a can of tomato paste for more intense flavor, then dumped it all in with the cooked pasta. Right now I don't give a crap what it tastes like - I just want to get this meal over with. Because of the rain my husband phoned to say he's been delayed, that the trains are about a half hour behind. What next??
Bad day yesterday. By the end of the day I was sitting here with high blood pressure and chest pains again and debating whether or not to go to the ER (thanks to that crooked contractor, my idiot husband, and a $1500 check) but as the evening wore on the pains subsided. Today started off with the blood pressure high but some meditation and a Richard Simmons DVD workout helped bring it down to normal levels again. Thank goodness no chest pains, and to keep it that way that's why no dietary cheats today. No biggie - I never had a cake for my childhood birthdays, either, because my doc always had me on a low calorie diet. I didn't have my first birthday cake until I was out of nursing school working full time and my co-workers threw a party for me during our lunch break. It may have been my 21st birthday. Maybe next year, but I doubt it.
ETA:
Great! I grabbed a jar of sauce and it opened with a loud POP instead of a soft "pip" noise and the sauce is almost solid. Luckily I had another jar of that scarce no-salt added, vegan elixir and . . .
. . . the same thing happened. A loud POP and possibly a hiss this time. That jar went into the garbage, too. So I opened a can of tomato puree, dumped that into the frying veggies (onions, red & green peppers, mushrooms, garlic - lots and lots of garlic) then added a can of tomato paste for more intense flavor, then dumped it all in with the cooked pasta. Right now I don't give a crap what it tastes like - I just want to get this meal over with. Because of the rain my husband phoned to say he's been delayed, that the trains are about a half hour behind. What next??
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