Sunday, February 23, 2014

Weekly Lunches




This is how I get ready with food for lunches for the week.  You can see a bowl of brown jasmine rice, some Japanese yams, kale, collard greens, frozen blackberries, and a can of black beans.  In the morning I just layer what I want into a reusable container, sprinkle it with salt and pepper, maybe some nutritional yeast, and take it to work with me.

It really can be this easy to eat healthy and stay inexpensive at the same time.

The top picture is a couple of the yams in a counter-top convection oven.  These ovens are perfect for baking potatoes!  You can see in the bottom picture what it looks like when I remove the peel from the yam; I then sliced the yams and layered them on top of the bowl of brown rice.

Monday, February 10, 2014

Farley's Bowl

Boiled potato slices, pickled beets, bok choy, 
water spinach, soy curls, and blackberries.

Sunday, February 2, 2014

Soy Curls In A Wrap

I finally got around to trying the soy curls that I bought last week. Wow! They are really good!

I soaked them in hot water seasoned with soy sauce, liquid smoke, garlic, onion powder, and black pepper. Then I squeezed out as much liquid as I could without scalding myself and sauteed them dry in a frying pan. I used them on a HUGE piece of lavash to make a gigantic wrap along with daikon and carrot strips, a small spread of peanut butter, and fresh cilantro.It made a wrap big enough for me and 3 of my closest friends. :D This picture is before I rolled it up.

Friday, January 3, 2014

Tofu-Potato Pate; Black-Eyed Pea & Barley Soup


The top picture is of a tofu-potato pate that I made over the holidays.  It is savory and so very good on crackers or toast.

The next one is what we had for dinner tonight, Black-Eyed Pea & Barley Soup. 

 We make bean soup here often.  Just throw beans, water, diced onion and garlic, veggie bouillon, carrots, celery, peeled and diced turnip, kale, or whatever you have around into a pot.  I use my pressure cooker.  Then turn on, get to pressure, cook for 30 minutes.  Add salt and pepper to taste and enjoy!

Monday, December 30, 2013

Bean Dip Holiday Wreath

This is a bean dip wreath that I made for the holidays.  I got the idea from the McDougall Forums online.  It is just bean dip with broccoli florets and grape tomatoes stuck in it.  The original had a bow cut from red bell pepper, but mine did not turn out very nicely....

Wednesday, November 27, 2013

Baked Squash

These went into my oven a little while ago.  I am baking them, then I will cut them open, scoop out the insides, puree the pulp in my VitaMix, and make either pies or soup.  Yum!  There is a blue pumpkin, a pie pumpkin, and a butternut squash.

I used to cut squash in half, scoop out the seeds, and cook face down in a dish with maybe 1/4" of water.  My friend, moonwatcher, suggested a different way when I was preparing a Red Kuri squash a while back.  Now I just put a few cuts in each squash or pumpkin, turn the oven on to 350F, and bake until tender.  Then it is simple to cut and prepare.  moonwatcher wrote a wonderful post about it at Plant Based Slow Motion Miracle.

Sunday, September 22, 2013

Hash Browns and Mushrooms



Yesterday was a beautiful day!  The weather was cool, instead of the 90+ degrees that we have been having, and everybody was in a happy mood.  I decided to make hash browns for breakfast, so the picture is of shredded red potatoes cooked in a hot, nonstick pan, with sliced button and portabella mushrooms.  So good!