Tag Archives: vegan

Pantry Cooking Project, Day 7

Long, hard day. Here, have a photo!

This is dinner: macaroni with homemade spaghetti sauce, cooked green beans, and a salad of tomatoes, avocados, red peppers, olive oil, salt, and balsamic vinegar.

dinner

 

It’s day 7 of our project, and we’re nowhere near running out of food. We are still shopping, but only for veggies and coffee. I am still eating out a lot; not sure when I became a person who can’t go a week without buying prepared food. Good to know about myself, though!

Breakfast was an apple and a slice of cheddar. I took a cellphone photo of it, but it didn’t turn out.

Lunch was an avocado sandwich, a cold artichoke dipped in homemade mayo, and a pear. Later, a bought snack: cheese fries and an iced tea.

I forgot to post the week’s menu plan, so I may as well do that:

Monday (pasta): see above

Tuesday (Mexican): If I’m up for it, I’ll make flour tortillas and have soft tacos. Otherwise, it’s Spanish rice again, with beans and veggies (I bought tomatoes and cilantro today).

Wednesday (noodles): Peanut noodles with tofu

Thursday (sandwiches): Veggie burgers with homemade buns

Friday (stir-fry): Stir-fry seitan and rice and veggies

Saturday (chickpea gravy): chickpea gravy and potatoes

Sunday (anything I want to make): fish and chips

Money spent on groceries today: $30.70 (project total $86.56)
Money spent in restaurants: $7 (project total $99.76)
Food gifts received today: $0 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, hamburger patties, pork chops

Pantry Cooking Project, Day 2

I wasn’t hungry at breakfast time, and I knew I would be eating lunch out, so I took a bag of snacks to work. Ended up eating most of it, a little bit at at time as the day went on. Didn’t eat the walnuts, which are a good thing for me to carry as a snack, because I don’t like them enough to just eat them for the sake of them, but they’re great to have if I get genuinely hungry.

bags of snack foods: cheese, cheetos, apple, granola bar, walnuts

Ate lunch out with a group of co-workers, including my friend Danny, who paid for my lunch (it was only a two-dollar slice of pizza, but still). Then I bought us both dessert and myself some iced tea — total $8.53.

For dinner, I stuck to the plan for a change. Made miso-vegetable soup. Basically, make any vegetable soup you like, boil some tofu cubes and rice noodles in there for a bit, then add 2-4 tablespoons of miso that have been stirred into a little warm water first. And some soy sauce. A lot if you like salt the way we do. :-) It was good, but fairly… dull. Pretty, though. Veggies this time were onions, garlic, carrots, celery, kale, sugar snap peas, and hijiki.

two bowls of soup with spoons and chopsticks

Money spent on groceries today: $0
Money spent in restaurants today: $8.53 (project total $8.53; sigh. I am hoping not to spend too much on food out this month. I do still have one office lunch left this week, though, for a co-worker who is leaving.)
Food gifts received today: $2 (project total $17)
Things we’ve run out of: Mayonnaise, ice cream, milk (poured it out; it had gone bad)

Day three and a promise

I promise to post about something else as soon as:

1) This cleanse thing is over; OR

2) I have a day where I forget to take photos; OR

3) I have a day in which I eat all stuff I’ve already posted about.

But in the meanwhile, here’s the food for day 3 of the cleanse.

Breakfast: Fried O’Brien potatoes, homemade ketchup, watermelon, and V-8

breakfast

Lunch: Big salad with homemade sesame dressing (mixed up sesame oil, rice vinegar, agave nectar, grated fresh ginger, wheat-free tamari, and grated garlic to taste), topped with sesame salt; fresh cherries

Salad and cherries

Snacks: Nuts, seasoned seaweed, and Oh, so much fruit. More than I can show you here, but among the bounty was more watermelon. Also, white peaches so ripe it’s making my mouth water to tell you about them. And more cherries. And so on. Plus a latte made with decaf espresso and homemade soymilk. (The soymilk maker is still in the testing phase. I’m working on it.)

peaches, watermelon, and soy latte

Dinner: Tamale pie. The plan was for chili, but I was waffling on finding a good vegan, gluten-free cornbread, and James suggested I just make some more polenta, add olives to the chili, and make tamale pie. Those of you who’ve been around a while know that James is big on suggesting yummy and time-consuming things for me to make, so I was happy to oblige with this relatively quick and easy dish.

Tamale pie

I also added some olive oil and a fair bit of garlic and nutritional yeast to the polenta before pouring it over the chili (which I dished into the baking dish with a slotted spoon so it wouldn’t be too soupy). The chili is based on the Moosewood recipe that Susan V. adapts here, but I left out the bulgur and used some olive oil in the preparation.

So there it is. There’ll be more Mom Food when this is over. I promise!

“Cleanse” day 2

When I’m doing one of these fun/silly diet challenges (not “diet” in the sense of weight-loss, which I’m not into, but “diet” as in “what I eat”), the best time to do them is a time like this month, when I’m working at home and have all the time in the world to cook. You can expect to see lots of posts this month; brace yourselves.

Today’s menu:

Breakfast: Tofu scramble; fried O’Brien potatoes; agave ketchup (recipe below)

tofu scramble and O'Brien potatoes

Morning snack: Figs and raspberries

figs and raspberries

Lunch: Salad with vinaigrette (olive oil, cider vinegar, a touch of agave nectar)

salad plates

Afternoon snack: guacamole and chips (James made the guacamole with onions, jalapenos, and garlic. He asked me if I wanted him to clean it up for photos, but I said Nah, we’re just gonna sit and watch movies with it; this is how it looks.)

guacamole and chips

Dinner: Polenta with wild mushrooms. The morels didn’t look good, so I got porcini, chanterelles, and baby buttons. Cooked down with onion, garlic, olive oil, salt, pepper. Served over fried polenta sticks. I used this method, but left out the animal products and added olive oil and a little bit of nutritional yeast for “cheesiness.”

polenta and mushrooms with broccoli on the side

These photos are by way of saying that even if there’s a food you don’t or can’t eat, you don’t have to sacrifice abundance. I don’t believe in deprivation, and there’s no reason a vegan, gluten-free life has to be dull and drab.

Oh, and here’s the recipe for the ketchup. Let me know if you improve on it. I love ketchup!

Agave Ketchup
Author: 
Recipe type: Condiment
 
The texture isn’t the same as bottled ketchup, but this version is free of white/refined sugar, and uses gluten-free apple cider vinegar. You can actually leave the agave out, but then the ketchup will be (obviously) less sweet.
Ingredients
  • 1 small can (6 oz.) tomato paste (I used organic, because the only ingredient is tomatoes)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon amber agave nectar, optional
  • ¼ teaspoon salt
  • ¼ teaspoon finely ground black pepper
  • 2-4 tablespoons water
Instructions
  1. Mix everything but the water, then add the water a tablespoon at a time until the ketchup is the consistency you want. Makes about a cup of ketchup.

 

Orange-glazed tofu

Super-easy, tasty dinner to start the cleanse thingy. I’ve been at my mom’s for a week, and we ate out almost every day. I’m home now, and it was actually kind of nice to make this simple, healthful meal for our first dinner of the cleanse.

orange tofu

5.0 from 1 reviews

Orange-glazed tofu
Author: 
Recipe type: Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 tablespoons olive oil, divided
  • 6-7 oz. (1/2 package) firm tofu, cut into bite-sized pieces (no need to press)
  • juice of 1 orange
  • 2-4 tablespoons agave nectar or honey
  • ¼ teaspoon salt
  • 2 tablespoons rice vinegar
  • ½ red onion, sliced thinly on the vertical
  • 1 cup chopped fresh broccoli
Instructions
  1. Heat 1 tablespoon of the oil in a skillet.
  2. Add tofu, orange juice, agave nectar, salt, and rice vinegar. Stir gently to coat tofu with glaze, then cook on medium, stirring occasionally, until tofu begins to brown, about 20 minutes. Set tofu aside and rinse out the skillet.
  3. In the same skillet, heat remaining oil. Add onions and broccoli and cook until onion is browned and broccoli is crisp-tender. Add tofu back in; cook and stir until heated through.
  4. Serve over rice.