Using tofu and flaxseed + chicken parm and spaghetti. 11/8/17

Posted on November 9, 2017 by Beebamom

Since my recent physical I have been trying to eat more foods that will have the effect of lowering blood sugar and cholesterol. My doctor suggested eating flaxseed and going with a more plant based diet. In reading up on flaxseed it appears to be a wonder super food. Try googling it and check out all the benefits.

In the morning we put it in our oatmeal (another food for lowering cholesterol) and I also add blueberries. This breakfast is so healthy!

For lunch I was planning on some defrosted Autumn Soup. I decided to make tofu croutons to put on top. I baked some extra firm tofu that I had squished the water out of, seasoned it with soy sauce and olive oil, and then coated it with flaxseed meal. (I use Bob’s Red Mill brand.)

Flaxseed meal encrusted tofu croutons

These were not super crunchy but they were chewy and gave a nice texture to the soup.

Autumn soup with tofu croutons

Because I am not doctrinaire about my vegan/vegetarian diet, tonight’s dinner is a mixed green salad, sous vide chicken breast served ala parmigiana, and served with spaghetti.

Chicken Parmesan with a mixed salad and spaghetti

 

 

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Treat yourself! 11/7/2017

Posted on November 8, 2017 by Beebamom

I am so glad to be in my own kitchen again! Now I can control what I eat.

I decided to treat myself at lunch and make something a little more complex than the usual leftovers or sandwich. Using the microwave I boiled 2 ounces of spaghetti. (Yes, you can use the microwave to do this. You just need to add a couple of extra minutes to the time on the package.)  While that was perking along I sauteed a little onion, zucchini, and cherry tomatoes in some olive oil and flavored it with salt, chili flakes and oregano. I added the pasta to the sauce along with some pasta water to complete the dish. Yum, what a great lunch!

Spaghetti with cherry tomatoes, zucchini, and onions

For dinner we finally had the chickpea stew which was actually on our menu for Saturday night. I just was not feeling it then. So a lot of the components made the trip to Utah in the cooler and it was time to get them eaten! I got the recipe from New York Times Cooking. On their site it is called Chickpea Stew with Orzo and Mustard Greens. I use ditalini instead of orzo and just buy a bag of pre-washed baby kale, or spinach, whatever.

Chickpea stew with ditalini and kale

 

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More adventures from the road. 11/6/17

Posted on November 7, 2017 by Beebamom

I am finding vegan eating difficult while traveling. I am sure that if I looked hard enough I could find places that cater to vegans but out here in the Nevada/Utah area near the freeways you just do your best.

Breakfast at the hotel was a thin piece of whole wheat bread and peanut butter and some cereal.

Lunch was at a Mexican place where I was hoping for rice and beans but got talked into the Monday special, street tacos. They told me they would be vegetarian so I said sure. I figured it would be rice and beans and some toppings on small corn tortillas. It turned out to be greasy cabbage and bell peppers on fried corn tortillas with some rice and beans on the side. I put the vegetables on top of the rice and beans.

Vegetarian street tacos (or plate of greasy cabbage and bell peppers)

We did a little shopping when we got to St. George but were not really hungry for a full-fledged dinner. I had an egg and a soy breakfast patty (Morningstar brand.) We call them snausages and I think they are pretty tasty.

Soy breakfast patty and fried egg on a whole wheat English muffin.

 

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Vegan on the road. 11/5/17

Posted on November 6, 2017 by Beebamom

We stopped at a Mediterranean restaurant, Hummus Express, in Bakersfield, California in the search of a vegan lunch that was tasty and quick. I ordered hummus, tabbouleh, and pita. The flavors were good but the food was awash in olive oil. I should have asked them to go light on it. Hopefully someday we shall find the perfect road lunch.

Hummus, tabbouleh,and pita

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Trying a new veggie burger. 11/4/17

Posted on November 5, 2017 by Beebamom

First a little business – John and I are leaving for Utah tomorrow. I will not have a new post until Monday, 11/6.

Since John and I have decided to make an unplanned trip to Utah my lunch today was basically a lot of bits and pieces from the fridge. I made my lunch from some quite old couscous, the remainder of baked tofu, and some of the vegetables that I had cut up for crudités on dinner party night. I dressed it with soy sauce. I enjoyed this invention and it was filling.

Couscous, baked tofu, and vegetables with soy sauce

For dinner we ditched our original chickpea stew plan  and I suggested burgers. John was happy for a chance to eat meat and I was looking forward to trying some new veggie burgers. The burger comes from Trader Joe’s and the brand is Quinoa Cowboy. It was okay although a bit too sweet and mushy. We also had some Alexia onion rings which I found tasteless.

Quinoa Cowboy burger with tomato, lettuce, and onion plus Alexia onion rings

 

 

 

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Icelandic cod. 11/3/17

Posted on November 4, 2017 by Beebamom

John picked up this Icelandic cod at Whole Foods and it was very delicious. He roasted it in the oven for 12 minutes at 400F. Seasonings were bay leaves, salt and pepper, and garlic powder. I was supposed to be making chickpea purée with parsley sauce and broccoli but opted for the lazy cook’s solution of using the leftover penne with asparagus instead. I did make the parsley sauce.

Roasted Icelandic cod atop penne and asparagus with parsley sauce

To round out my dining day for breakfast John made Bob’s Red Mill Steel-cut Oatmeal and I made myself a chickpea and tomato pita pocket sandwich for lunch.

Pita with smashed chickpeas and olive oil with homegrown tomato slices

 

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Asparagus on sale! 11/2/17

Posted on November 4, 2017 by Beebamom

Whenever asparagus is on sale this is what I make for dinner.

Penne with asparagus, white wine, and crossword puzzles

This is a very enjoyable super simple dinner. Sauce for the pasta is pasta water and olive oil.

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Dinner party 10/31 (11/1), 2017

Posted on November 2, 2017 by Beebamom

We decorated outside and in for some Halloween holiday atmosphere.

Front walkway with some Halloween decorations

Even though no kids ever come Trick or Treating at our house because we are too far off the best routes for candy hauls, it is fun to put up the decorations and make a pretty table for our dinner.

Fall themed tablescape

Our friends that we are having over are a “meat” only couple originally from Minnesota. We have learned a lot of recipes from them that include lots of meat, cheese, and desserts. So to my vegan readers, sorry, this is not going to be a post you like.

We start out with some hors d’oeuvres in the living room. It is just easy stuff like chips and pretzels with dip, cheeses, and some cut up raw vegetables.

Hors d’oeuvres

For the main event we made a beef Burgundy with mashed potatoes and glazed carrots and onions. We also had a wedge salad and some dinner rolls. Our friends brought pumpkin bars for dessert.

Glazed onions and carrots

I was too busy to take pictures but when we ate the leftovers on Nov.1 I took a picture of the beef and mashed potatoes with a flavorful gravy and the vegetables which I added some parsnips to.

Leftover plateful of the fancy dinner

Overall it was pretty successful. They loved the wedge salad. It was a lot of work to make it look like we hadn’t really tried hard at all. At the end my back was hurting a lot from all the standing in the kitchen and I worry how it will fare when Thanksgiving rolls around in a few weeks!

 

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Easy food for a busy day. 10/30/17

Posted on November 1, 2017 by Beebamom

Just a quick post since I am running behind with my posting. John and I are busily preparing for a small dinner party on Halloween night and as usual we are making things and then not liking them and making them over again. So much meta work!

I made a chickpea and tomato sandwich for lunch. Mmmm, I love those chickpeas!

Smashed chickpeas with olive oil, thyme, and salt and pepper plus homegrown tomato slices in a pita

We had leftover rice from the Chinese food the other night so I cobbled dinner from tofu, peanuts, and mushrooms with soy sauce.

Rice with mushrooms, tofu, and peanuts flavored with soy sauce

 

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Leftover lunch and take out dinner. 10/29/17

Posted on October 30, 2017 by Beebamom

What can I say? Sometimes I get tired of cooking especially if I have already cooked the entire day in preparation for a fancy dinner party on Tuesday.

We ate some oatmeal for breakfast. It is pretty  boring but it gets my day off on a good vegan foot.  At lunchtime we split up the rest of the frittata from the other night and I had a big bunch of cherry tomatoes for a tasty vegetarian lunch.

Leftover mushroom and spinach frittata with cherry tomatoes

For dinner we had Chinese food – Moo shu and Mongolian beef.  No pictures since I did not make it.

 

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