Technically, this was our first full week, but we started this adventure on the 3rd. Unfortunately, I didn’t keep a log and I wasn’t completely on board. So, here is how we ate for dinner the first full week. Breakfasts were easy – Oatmeal, toast, granola, or juice – lots of juice! Last night as we made pineapple, carrot, orange, ginger juice and Matt asked me why we hadn’t gotten a good juicer before now and I just groaned. But, I give him credit for being overly cautious on investments that could be wasted (I’m not the only one with wasted kitchen gadgets, right?)
Salad w/balsamic & olive oil
Roasted garlic bread from Costco dipped in balsamic/olive oil
Smoothie with spinach and other fruits
Baked refried bean, rice, & corn flautas
Lettuce and Veggie Salad w/vegan ranch (super delicious recipe)
Vegan Chocolate Cake (Moosewood Collection Cookbook – but I didn’t bake long enough, though the edges were super tasty)
Dr. Praeger’s California Veggie Burgers on whole wheat buns with lettuce, onion, tomato, vegenaise & homemade ketchup
Russet & Sweet potato fries – Toss with olive oil, salt, pepper & garlic powder, 30-40 minutes at 425-450 degrees, flipping fries halfway through
Steamed Broccoli with TJ’s lemon pepper grinder & fake butter (still not my favorite)
Smoothie – the lime sort of ruined it
Marinated Tofu with Cold Peanut Noodles (treated it like a salad, much like soba salad from Sage’s) – recipe from Martha Stewart here
Substituted cabbage for pea shoots and cutting the jicama and radishes was a bit fussy – the whole thing was a bit fussy with two sauces, but both were good. I wasn’t a huge fan of the marinated tofu, but we’ll see how it is tomorrow after it marinates overnight. Also, didn’t check noodles for eggs until right before eating – had egg whites, but we didn’t worry too much about it. Worth paying attention to next time.
Salad with vegan ranch – yum! Carrots, cukes, toasted sliced almonds, scallions, lettuce, last of the lima beans
Roasted garlic bread with oil/balsamic (thank goodness Costco restocked with Balsamic this week!)
Rigatoni with roasted garden vegetable sauce from this summer’s garden (roasted peppers (hot & sweet), tomatoes, garlic, onions, chives, oregano, etc. roasted until soft, pureed and frozen)
Date Night! (Himalayan Kitchen for Nepalese and Indian food)
Kids get quesadillas, salsa/sour cream mix, oranges & grapes
Saturday was car shopping – ALL DAY!
Leftovers way too late at night for everyone and now we have a fridge full of produce and nothing prepared. YIKES! Don’t worry, I have beans in the crock pot.
1 large onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1 15 oz can beans, mostly mashed
2 medium-large yukon gold potatoes, chopped in small cubes
2 c. lima beans (1 c. dried cooked with 2×3 in kombu + 1 T salt for about 1 hour)
1 28 oz can whole tomatoes
parmesan rind, chopped
1 cube Rapunzel Vegetable bouillon cube
2 handfuls frozen green beans
2 handfuls chopped cabbage
about 1/4 c. chopped parsley
1/2 – 1 T Braggs liquid aminos
Salt & Pepper to taste
Grated Parmesan (optional)
Saute onion, carrots & celery in olive oil until soft. Add to slow cooker with beans, potatoes, tomatoes, parmesan, bouillon & water to cover. Cook on high or low, depending on how long you have. I started with high, put it on low during church, cranked back up to high when I got home. Add green beans, cabbage and parsley in the last hour or so. Add liquid aminos and salt and pepper to taste. Optional – serve with grated Parmesan.
Homemade refried pinto beans: sauteed about 1 c. (1 medium) diced onion in 3-4 T olive oil until soft. Added 1 T cumin, cooked for 1 minute, then added about 3 c. leftover pintos from last week’s burritos, reserving the cooking liquid. Mash beans and let cook until starting to dry. Add about 1 c. cooking liquid and cook until soft. Add a dash of cayenne. Added 2-3 T leftover diced scallion.
Mix bean mixture with some rice, don’t know how much, maybe 1/2 -1 c. depending on needs.
Spread about 2-3 T (or whatever looks good) on lower third of tortilla, top with a bit of corn or other veggies (peppers?), and roll up. Make as many as you need or have beans for. I added cheese to the kids ones.
Brush on or spray finished rolls with oil. Bake on a lined/greased cookie sheet at 425 for 12-15 minutes until golden brown.
1/2 onion, diced
1-2 diced tomatoes, depending on size
Juice of at least one lime
Dollop of sour cream
Vegan Ranch: This was really good, rivaling even BYU Ranch
1 cup vegan mayonnaise
1/4 cup unsweetened almond milk
1 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 scallion, chopped
1 pretty small handful fresh chopped parsley
1/2 tsp fresh chopped dill or 1/4 tsp dried
Toss all in mini-food processor (blender is too big & powerful), and whizz up until chopped and mixed.
Yield: Just over 1 cup