We used brown jasmine rice, did NOT fry the almonds, and used just a small amount of oil to saute the onions. We also used veggie broth instead of chicken broth, nuked the salt, and doubled all the other seasonings. Oh, and we mixed the almond slivers in before baking and added some soaked raisins as well.
So here's our version:
brown basmati rice (19 oz)
1 tablespoon canola oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 large garlic cloves, minced
2 small fresh jalapeño chiles, seeded and thinly sliced crosswise
2 teaspoons garam masala
2 teaspoons finely grated peeled fresh ginger
4 cups veggie broth, heated
1/4 - 1/2 cup slivered almonds
1 c. raisins
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
Put raisins in a bowl and cover with water. Microwave for 1 minute and let them soak while you make the rest of the dish.
Preheat oven to 325°F.
Heat oil in a 4- to 5-quart heavy ovenproof pot then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, and ginger and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes. Stir in almonds and raisins.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes.
Anne I meant to respond weeks ago but this sounds sooo delish. Indian is always a win in my book, esp when it's low-work!
Over the last few weeks I've been trying to eat at home more because it's just healthier and we've been cheating too much. This is hard, esp since I work from home and I love going out to eat to begin with, so wanting to get out of the house each night is a double pull.
To help I started maximizing my shopping trips. Buying ingredients that are really versatile so even if I come across a funky ethnic recipe I want to try, I only need to run to the corner market for one or two little things, versus the whole recipe list.
We'd recently made a truckload of black beans and I saw this recipe in Vegan Fusion that called for things that I already had in my fridge. This is a little modified:
Corazon de Cristo Black Bean Soup
1 large onion, diced
2 large carrots, diced
2-3 stalks celery, diced
4 cloves garlic. (you guessed it...) diced
I used to start off sauteeing with oil until it got going, then proceeded with a little water. These days I just skipped the oil out of laziness so yeah, water sautee the chopped stuff until the carrots are getting soft. The recipe calls for about 15 minutes but I found I needed more time than this, adding a little more water to unstick periodically.
Then you dump in:
6 c filtered water or veggie stock
3 c cooked black beans
1/2 red bell pepper
2 tsp chili powder
1 tsp cumin
2 stalks fresh oregano, minced
1/2 tsp ground white pepper
1 large squirt Braggs Aminos or low-sodium soy sauce
1 T minced fresh cilantro
Bring to a boil and once it's there, let it coast for about 10 min at a simmer. I found that it was still missing something so I adjusted the spices and also added:
Juice of 1 big lime Moar cilantro!!!!!
Yum! I was doubtful about the flavor coming together but in the end it did. You can also add 1 chopped and roasted jalapeno but neither my husband or I like things that spicy so I left it out. The pepper and chili give it enough heat as it is.
Over the last few weeks I've been trying to eat at home more because it's just healthier and we've been cheating too much. This is hard, esp since I work from home and I love going out to eat to begin with, so wanting to get out of the house each night is a double pull.
.
+1 to that Steph!
I have a positive outcome to my vitamix woes.
Costco will refund us for the broken one, and my mom has never used the one I bought her last year. I now have hers, and it has way more bells and whistles than mine, including 3 blender bodies, so we can have a variety of flavors!
Steph, that sounds really similar to a black bean soup I made this week, and I did the same thing at the end: add lime and cilantro! :giggle It's just what it needed to give it that little kick it was missing.
So the wife and I are enjoying the VitaMix... but have a question. Is the Dry Blade set worth the money for doing other things? We were thinking about hummus and making our own almond butter (after reading the ingredients for the one we purchase - Almonds). The food processor does not quite keep up.
I never saw an answer to this one. I just got a Vita-Mix myself, and I'm wondering if getting the dry blade is worth it. I could buy an entire bread maker for that price
I never saw an answer to this one. I just got a Vita-Mix myself, and I'm wondering if getting the dry blade is worth it. I could buy an entire bread maker for that price
OTOH, I have recently wanted one because I had some absolutely sock-knocking homeground, homemade bread baked by Baldy's other half last week. The rustic, slightly crumbly texture was just phenomenal, unlike anything else I've ever had. Now, I could try to get the recipe and see if store-bought flour is a decent fill-in but a part of me wants to believe that it really was the DIY part of it.
Fried from a long work week, but a first post nontheless...
I apologize ahead of time...this post is going to make little sense.
I have a favorite recipe which requires a little work to set up (~1.5 hours from setting knife to onions to pulling it off the stove, but I am slow at chopping onions), but then proceeds to speed dinners up during the week...I will document the process next time I make a batch if anyone is interested.
THE TIME CONSUMING SAUCE:
Ingredients:
5-6 medium yellow onions, sliced finely
2-3 inches of fresh ginger, chopped
5-6 cloves of garlic, chopped
1 t black mustard seed
1 t cumin seed
14 oz can tomatoes (or fresh tomatoes if you prefer)
.5 t black pepper
.5 t turmeric
.5 t ground cardamom
1.5 t ground cumin
1.5 t ground coriander
2.5 t salt (I find salt as a necessary evil to expand the flavor of the rest of the spices...YMMV)
1 T cayenne pepper (or as you feel inclined)
.5 t garam masala
Directions:
Water saute onions (or use a tiny bit of spray oil to fry) until the onions are medium brown (I use med-high to high heat...stirrring A LOT).
Add black mustard and cumin seeds.
Cook on med-high for a 2-3 minutes, stirring often.
Add ginger and garlic and cook around 4 minutes, stirring often.
Add tomatoes, cook for a minute or two and then add black pepper, turmeric, ground cardamom, ground cumin, ground coriander, salt, and cayenne pepper. Cook for 3 minutes, stirring often. Add a cup or cup and half of water and simmer until concoction has thickened, around 15 minutes.
I usually continue chopping/smashing the onions with my spoon/spatula as I stir during the entire cooking process.
At the very end add the garam masala, stir throughly and cook for a minute or two more.
Now you have a lot of sauce. I usually pack these up into the small (16oz) ziploc 'twist nlock' containers and freeze them. One of the above batches fills up 3 small containers...then during the week I will fix up some spinach and chickpeas with one of the small containers. I suppose you could use the sauce for other stuff, but this is what I do with it:
SPINACH AND CHICKPEA STUFF:
1 bag Trader Joe's Frozen Spinach
1 can chickpeas (drained and rinsed)
1 container TIME CONSUMING SAUCE
I grab a bag of spinach, throw it in a small pot with .5" of water and put it on high. While I unfreeze/cook spinach I toss 1 container frozen TIME CONSUMING SAUCE into the microwave to defrost (5 minutes-ish). When the sauce is defrosted I toss in with the spinach, stir around, add in the chickpeas, stir around, and cover and simmer for 5 -6 minutes or until heated through and then serve. Serve with rice, or pita, or by itself. Serves 4 peeps, or 2 for 2 nights. Or something.
I am now going to be happy the work week is just about done, and at some point soon I'll post about how my numbers have improved after trying ETL since the 1st of the year... YAY!!! You guys have been an inspiration and have helped me fight off my doctor's intentions of putting me on lipitor. Wohooo!
I tried rabia's Time Consuming Sauce thing. It wasn't really that bad (i.e. time consuming), but you should see the knife fly when I'm cutting onions.
I grabbed 5 onions before I realized they were ginormous, not medium, so I ended up pretty much doubling the recipe. I made one small change that I think is a huge improvement. I removed a cup or two of the stuff when it was done, threw in a handful of cashews, and blended into a puree. I then mixed that puree back into the pot. It added a creaminess that kicks it up a notch, IMO. Oh, and I cut back on the cayenne.
It's a great base for any kind of veggie, and I'm glad to have a stock of it in my fridge.
I tried rabia's Time Consuming Sauce thing. It wasn't really that bad (i.e. time consuming), but you should see the knife fly when I'm cutting onions.
I grabbed 5 onions before I realized they were ginormous, not medium, so I ended up pretty much doubling the recipe. I made one small change that I think is a huge improvement. I removed a cup or two of the stuff when it was done, threw in a handful of cashews, and blended into a puree. I then mixed that puree back into the pot. It added a creaminess that kicks it up a notch, IMO. Oh, and I cut back on the cayenne.
It's a great base for any kind of veggie, and I'm glad to have a stock of it in my fridge.
I'll have to try the cashew addition next time I make it, it sounds like a perfect enhancement.... woot! I really have to improve my onion cutting technique...I'm sooooo slow.
I'll have to try the cashew addition next time I make it, it sounds like a perfect enhancement.... woot! I really have to improve my onion cutting technique...I'm sooooo slow.
I use a small food processor.....2/3 cup processing bowl...great ofonions and such (cukes, carrots etc etc) for salad s
I really have to improve my onion cutting technique...I'm sooooo slow.
Maybe you just need a good set of knives.
I haven't made this myself but I have been lucky enough to have some - it's tasty! Can't wait to try it with cashew puree'. (hint, hint )
Let me tell you guys - Rabia has committed to ETL 1000% since New Year's and has made the rest of us (okay, me) look bad by comparison! Congrats on the awesome bloodwork numbers, kiddo!
0
BaldyRegistered Users, Super ModeratorsPosts: 2,853moderator
I'm ready for a change - would either of you guys care to explain your diet/nutrition philosophy and point me in the right direction? I need to drop 20 (30 would be better)
You know, I enjoy being vegan, but far more important is to get off the corporate food chain and start eating real, unprocessed, organic foods. Seriously, a small amount of meat in your diet (farmed humanely and on a natural diet) isn't going to kill you, but soda, the adulterated soy stuff that looks like meat, and all the other stuff that's sold as food, but is really anything but food--that'll kill you. Seriously. They make us sick with "food", then try to make us better with medications!
So dum. Really.
In other news, I made my mom's mom's recipe for Borscht, a cold beet soup. It really needs sour cream to finish it off, so I made my own version with cashews. It's yummy.
* 2 bunches beets and greens
* 2 quarts water
* 1-2 teaspoon salt, to taste
* 1 lemon, juiced, to taste
* 1 tablespoon sugar (or more, to taste)
* ground black pepper, to taste
Directions:
Separate beets and greens and wash both thoroughly. Beets will probably have to be scrubbed with a brush. Do not skimp on the washing part, or you'll end up with grit in the soup.
Cover the beets with cold water and bring to boil. Chop the greens and stems, and add to the pot. Cook until beets are tender enough to pierce with a knife. Remove beets to cool.
Peel beets and grate coarsely. Put the grated beets back in the pot. Add the salt, pepper, lemon juice, and sugar. Taste and correct seasoning. Chill until very cold. Ladle soup, including some of the beets and some of the greens into each soup bowl. Add a dollop of cashew sour cream.
NUTRITION FACTS (without sour cream): Servings: 8; Amount Per Serving; Calories: 34; Total Fat: 0.08g; Cholesterol: --; Sodium: 348mg; Total Carbs: 8.12g; Dietary Fiber: 1.92g; Sugars: 5.90g; Protein: 1.07g
Cashew Sour Cream
Ingredients:
* 1 cup cashews, raw, soak in cold water for 12 hours (covered in the refrigerator)
* 2 lemons, juiced
* ¼ teaspoon nutritional yeast
* 1 pinch salt, or to taste
Directions:
Soak the cashews in water for 12 hours, covered in the fridge. Drain, rinse and blend well with the other ingredients.
NUTRITION FACTS: Servings: 8: Amount Per Serving; Calories: 164; Total Fat: 11.37g; Cholesterol: --; Sodium: 40mg; Total Carbs: 11.61g; Dietary Fiber: 2.24g; Sugars: 1.70g; Protein: 5.61g
I'm ready for a change - would either of you guys care to explain your diet/nutrition philosophy and point me in the right direction? I need to drop 20 (30 would be better)
A good starting point is this 2-book set Eat for Health by Dr. Fuhrman.
The general idea is to get as many of your calories as possible from a mixture of fruits and vegetables, to eat as little meat as possible and when you eat anything else (like bread), try to go with things with whole grain and fiber and nothing with empty calories (soda, manufactured sweets and things with a high fat content).
If you're the analytical type, my favorite summary is that for a given food:
heath = nutritional value / calories
So, foods with high nutritional value and relatively low calories (like vegetables) are healthy for you while foods with low nutritional value and high calories (like oil, cheese and high fat manufactured sweets) are not healthy for you.
The secret for me for weigh loss is if to fill up on fruits and vegetables. The natural fiber will make you feel full on far fewer calories than other types of foods. Besides getting lots more vitamins, minerals and fiber and being healthier, you will feel full on less calories and will lose weight.
Two and half years ago, when I started this, I lost 30 pounds and have kept it off. My cholesterol level also dropped significantly and I feel a lot healthier.
You will know you are headed in the right direction if, when you go to the grocery store, most of what you buy is in the produce aisle rather than the manufactured foods aisles.
You know, I enjoy being vegan, but far more important is to get off the corporate food chain and start eating real, unprocessed, organic foods. Seriously, a small amount of meat in your diet (farmed humanely and on a natural diet) isn't going to kill you, but soda, the adulterated soy stuff that looks like meat, and all the other stuff that's sold as food, but is really anything but food--that'll kill you. Seriously. They make us sick with "food", then try to make us better with medications!
So dum. Really.
Last week I've been traveling, and what else to do on a 5 hour flight on Virgin America but watch TV? (I know there's other options, but for sake of this particular argument...)
I don't watch TV, ever. And doing so frightened me, not because of the regular programs, but the commercials: Foodlike items everywhere we go, presented with stunningly beautiful technology, CGI, happy pretty people, promises of convenience, taste, pumped-up nutrients, low prices, etc.
And let's not even get into the drug commercials...
The only term that comes to mind is "Sick." In every sense of the word.
In my twitter travels, I've started following @veganhope. She was an overweight diabetic, who after going vegan was off her meds in 3 weeks. She's now a somewhat overzealous and wordy vegan, and she's also a good source on things vegan. She just put up this PDF of recipes.
My father's day included making blueberry preserves and receiving a copy of Vegan Soul Kitchen. The author, Bryant Terry is a man to respect for his good works in the world of food, community health and a sustainable food system.
The recipes look fantastic to me, I can't wait to dig in and rustle up some of this grub! Included are poems and song recommendations to accompany each dish.
In my twitter travels, I've started following @veganhope. She was an overweight diabetic, who after going vegan was off her meds in 3 weeks. She's now a somewhat overzealous and wordy vegan, and she's also a good source on things vegan. She just put up this PDF of recipes.
She told me she was going to start hangin' out on here also.........
It's a cold night in SF (is there any other kind? ) so time for something warm.
Anne's chili has been a staple of our household for as long as I've known about it, but I had some other ingredients on hand today that I thought I'd try.
Chop/mince/dice and water sautee until tender
3 cloves garlic
5 shallots
1 large carrots
1 large red bell pepper
about 1/2 cup sliced mushrooms
Add to deglaze when things get dry
1/2 cup dry red wine
1/4 cup veggie broth
Throw in
8 oz (1 package) tempeh, cut in 1/2-inch cubes
1 can black beans (drained and rinsed)
1 can kidney beans (drained and rinsed)
1 15 oz can diced tomatoes
1/2 cup bulgur wheat
1 squirt Braggs
1 T chili powder
1 tsp cumin powder
1 large pinch cayenne pepper
ground black pepper
Filtered water, if things get too thick
Bring to a boil, then lower to a simmer until the bulgur is nice and chewy.
Of course, maybe the magic ingredient was the spoon of TO's amazing cashew sour cream (posted above) stirred in just before eating. But man, oh so good. On one hand I'm sorry that there's no one else around right now to experience this with me while it's hot, but then again it just means more for me.
Last weekend I made Chipotle Chiles in Adobo Sauce. I've been using them to cook the soul food I've been making, and I'd been using canned. I had to buy a dry chipotle for Hot Vinegar (1 cup Cider Vinegar, 1 Chipotle chopped. Pour in sterilized jar, store in cool, dark place and agitate at least once a day for 7 days, 7 hours, 7 minutes), so I decided to make my own Chipotles in Adobo.
Having made them, I'd been thinking about how they would be in the chili, and Schmoo's post was the final push. I cooked up a batch of Ann's chili, using 2 of the chipotles I had made along with a couple of tablespoons of the hot vinegar to replace the vinegar called for in the recipe. I also added a half pound of tempeh. Success. Well received. I recommend trying the chipotles in the chili!
BTW, the Hot Vinegar is for putting on greens right before eating (according to Bryant Terry). I've not tried that yet.
Comments
Dgrin FAQ | Me | Workshops
My husband whipped up some AMAZING rice the other night. No photo, but it's based on this recipe:
http://www.epicurious.com/recipes/food/views/Indian-Baked-Rice-106075
We used brown jasmine rice, did NOT fry the almonds, and used just a small amount of oil to saute the onions. We also used veggie broth instead of chicken broth, nuked the salt, and doubled all the other seasonings. Oh, and we mixed the almond slivers in before baking and added some soaked raisins as well.
So here's our version:
brown basmati rice (19 oz)
1 tablespoon canola oil
2 large onions, halved lengthwise and thinly sliced crosswise
2 large garlic cloves, minced
2 small fresh jalapeño chiles, seeded and thinly sliced crosswise
2 teaspoons garam masala
2 teaspoons finely grated peeled fresh ginger
4 cups veggie broth, heated
1/4 - 1/2 cup slivered almonds
1 c. raisins
Wash rice in 6 or 7 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve 10 minutes.
Put raisins in a bowl and cover with water. Microwave for 1 minute and let them soak while you make the rest of the dish.
Preheat oven to 325°F.
Heat oil in a 4- to 5-quart heavy ovenproof pot then add onion to pot and cook over moderately high heat, stirring frequently, until pale golden, 6 to 8 minutes. Add garlic, jalapeño, garam masala, and ginger and cook, stirring frequently, 1 minute. Add rice and cook over moderately low heat, stirring frequently, 6 minutes. Add broth and simmer briskly, uncovered, until top of rice appears dry, about 8 minutes. Stir in almonds and raisins.
Cover pot and bake rice in middle of oven until tender and liquid is absorbed, about 20 minutes. Remove from oven and let stand, covered, 15 minutes.
Over the last few weeks I've been trying to eat at home more because it's just healthier and we've been cheating too much. This is hard, esp since I work from home and I love going out to eat to begin with, so wanting to get out of the house each night is a double pull.
To help I started maximizing my shopping trips. Buying ingredients that are really versatile so even if I come across a funky ethnic recipe I want to try, I only need to run to the corner market for one or two little things, versus the whole recipe list.
We'd recently made a truckload of black beans and I saw this recipe in Vegan Fusion that called for things that I already had in my fridge. This is a little modified:
Corazon de Cristo Black Bean Soup
1 large onion, diced
2 large carrots, diced
2-3 stalks celery, diced
4 cloves garlic. (you guessed it...) diced
I used to start off sauteeing with oil until it got going, then proceeded with a little water. These days I just skipped the oil out of laziness so yeah, water sautee the chopped stuff until the carrots are getting soft. The recipe calls for about 15 minutes but I found I needed more time than this, adding a little more water to unstick periodically.
Then you dump in:
6 c filtered water or veggie stock
3 c cooked black beans
1/2 red bell pepper
2 tsp chili powder
1 tsp cumin
2 stalks fresh oregano, minced
1/2 tsp ground white pepper
1 large squirt Braggs Aminos or low-sodium soy sauce
1 T minced fresh cilantro
Bring to a boil and once it's there, let it coast for about 10 min at a simmer. I found that it was still missing something so I adjusted the spices and also added:
Juice of 1 big lime
Moar cilantro!!!!!
Yum! I was doubtful about the flavor coming together but in the end it did. You can also add 1 chopped and roasted jalapeno but neither my husband or I like things that spicy so I left it out. The pepper and chili give it enough heat as it is.
Photos that don't suck / 365 / Film & Lomography
+1 to that Steph!
I have a positive outcome to my vitamix woes.
Costco will refund us for the broken one, and my mom has never used the one I bought her last year. I now have hers, and it has way more bells and whistles than mine, including 3 blender bodies, so we can have a variety of flavors!
Yum, I really missed my smoothies.
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I've never wanted one.
Dgrin FAQ | Me | Workshops
OTOH, I have recently wanted one because I had some absolutely sock-knocking homeground, homemade bread baked by Baldy's other half last week. The rustic, slightly crumbly texture was just phenomenal, unlike anything else I've ever had. Now, I could try to get the recipe and see if store-bought flour is a decent fill-in but a part of me wants to believe that it really was the DIY part of it.
Photos that don't suck / 365 / Film & Lomography
I apologize ahead of time...this post is going to make little sense.
I have a favorite recipe which requires a little work to set up (~1.5 hours from setting knife to onions to pulling it off the stove, but I am slow at chopping onions), but then proceeds to speed dinners up during the week...I will document the process next time I make a batch if anyone is interested.
THE TIME CONSUMING SAUCE:
Ingredients:
5-6 medium yellow onions, sliced finely
2-3 inches of fresh ginger, chopped
5-6 cloves of garlic, chopped
1 t black mustard seed
1 t cumin seed
14 oz can tomatoes (or fresh tomatoes if you prefer)
.5 t black pepper
.5 t turmeric
.5 t ground cardamom
1.5 t ground cumin
1.5 t ground coriander
2.5 t salt (I find salt as a necessary evil to expand the flavor of the rest of the spices...YMMV)
1 T cayenne pepper (or as you feel inclined)
.5 t garam masala
Directions:
Water saute onions (or use a tiny bit of spray oil to fry) until the onions are medium brown (I use med-high to high heat...stirrring A LOT).
Add black mustard and cumin seeds.
Cook on med-high for a 2-3 minutes, stirring often.
Add ginger and garlic and cook around 4 minutes, stirring often.
Add tomatoes, cook for a minute or two and then add black pepper, turmeric, ground cardamom, ground cumin, ground coriander, salt, and cayenne pepper. Cook for 3 minutes, stirring often. Add a cup or cup and half of water and simmer until concoction has thickened, around 15 minutes.
I usually continue chopping/smashing the onions with my spoon/spatula as I stir during the entire cooking process.
At the very end add the garam masala, stir throughly and cook for a minute or two more.
Now you have a lot of sauce. I usually pack these up into the small (16oz) ziploc 'twist nlock' containers and freeze them. One of the above batches fills up 3 small containers...then during the week I will fix up some spinach and chickpeas with one of the small containers. I suppose you could use the sauce for other stuff, but this is what I do with it:
SPINACH AND CHICKPEA STUFF:
1 bag Trader Joe's Frozen Spinach
1 can chickpeas (drained and rinsed)
1 container TIME CONSUMING SAUCE
I grab a bag of spinach, throw it in a small pot with .5" of water and put it on high. While I unfreeze/cook spinach I toss 1 container frozen TIME CONSUMING SAUCE into the microwave to defrost (5 minutes-ish). When the sauce is defrosted I toss in with the spinach, stir around, add in the chickpeas, stir around, and cover and simmer for 5 -6 minutes or until heated through and then serve. Serve with rice, or pita, or by itself. Serves 4 peeps, or 2 for 2 nights. Or something.
I am now going to be happy the work week is just about done, and at some point soon I'll post about how my numbers have improved after trying ETL since the 1st of the year... YAY!!!
Dgrin FAQ | Me | Workshops
I grabbed 5 onions before I realized they were ginormous, not medium, so I ended up pretty much doubling the recipe. I made one small change that I think is a huge improvement. I removed a cup or two of the stuff when it was done, threw in a handful of cashews, and blended into a puree. I then mixed that puree back into the pot. It added a creaminess that kicks it up a notch, IMO. Oh, and I cut back on the cayenne.
It's a great base for any kind of veggie, and I'm glad to have a stock of it in my fridge.
Dgrin FAQ | Me | Workshops
I'll have to try the cashew addition next time I make it, it sounds like a perfect enhancement.... woot!
I use a small food processor.....2/3 cup processing bowl...great ofonions and such (cukes, carrots etc etc) for salad s
I haven't made this myself but I have been lucky enough to have some - it's tasty! Can't wait to try it with cashew puree'. (hint, hint
Let me tell you guys - Rabia has committed to ETL 1000% since New Year's and has made the rest of us (okay, me) look bad by comparison! Congrats on the awesome bloodwork numbers, kiddo!
Whodda THUNK it!!!!
http://tonycooper.smugmug.com/
And an interview with the director.
Dgrin FAQ | Me | Workshops
So dum. Really.
In other news, I made my mom's mom's recipe for Borscht, a cold beet soup. It really needs sour cream to finish it off, so I made my own version with cashews. It's yummy.
[imgl]http://smugmug.com/photos/563773125_f3bHi-S.jpg[/imgl]Borscht
Ingredients:
* 2 bunches beets and greens
* 2 quarts water
* 1-2 teaspoon salt, to taste
* 1 lemon, juiced, to taste
* 1 tablespoon sugar (or more, to taste)
* ground black pepper, to taste
Directions:
Separate beets and greens and wash both thoroughly. Beets will probably have to be scrubbed with a brush. Do not skimp on the washing part, or you'll end up with grit in the soup.
Cover the beets with cold water and bring to boil. Chop the greens and stems, and add to the pot. Cook until beets are tender enough to pierce with a knife. Remove beets to cool.
Peel beets and grate coarsely. Put the grated beets back in the pot. Add the salt, pepper, lemon juice, and sugar. Taste and correct seasoning. Chill until very cold. Ladle soup, including some of the beets and some of the greens into each soup bowl. Add a dollop of cashew sour cream.
NUTRITION FACTS (without sour cream): Servings: 8; Amount Per Serving; Calories: 34; Total Fat: 0.08g; Cholesterol: --; Sodium: 348mg; Total Carbs: 8.12g; Dietary Fiber: 1.92g; Sugars: 5.90g; Protein: 1.07g
Cashew Sour Cream
Ingredients:
* 1 cup cashews, raw, soak in cold water for 12 hours (covered in the refrigerator)
* 2 lemons, juiced
* ¼ teaspoon nutritional yeast
* 1 pinch salt, or to taste
Directions:
Soak the cashews in water for 12 hours, covered in the fridge. Drain, rinse and blend well with the other ingredients.
NUTRITION FACTS: Servings: 8: Amount Per Serving; Calories: 164; Total Fat: 11.37g; Cholesterol: --; Sodium: 40mg; Total Carbs: 11.61g; Dietary Fiber: 2.24g; Sugars: 1.70g; Protein: 5.61g
Dgrin FAQ | Me | Workshops
The general idea is to get as many of your calories as possible from a mixture of fruits and vegetables, to eat as little meat as possible and when you eat anything else (like bread), try to go with things with whole grain and fiber and nothing with empty calories (soda, manufactured sweets and things with a high fat content).
If you're the analytical type, my favorite summary is that for a given food:
heath = nutritional value / calories
So, foods with high nutritional value and relatively low calories (like vegetables) are healthy for you while foods with low nutritional value and high calories (like oil, cheese and high fat manufactured sweets) are not healthy for you.
The secret for me for weigh loss is if to fill up on fruits and vegetables. The natural fiber will make you feel full on far fewer calories than other types of foods. Besides getting lots more vitamins, minerals and fiber and being healthier, you will feel full on less calories and will lose weight.
Two and half years ago, when I started this, I lost 30 pounds and have kept it off. My cholesterol level also dropped significantly and I feel a lot healthier.
You will know you are headed in the right direction if, when you go to the grocery store, most of what you buy is in the produce aisle rather than the manufactured foods aisles.
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I don't watch TV, ever. And doing so frightened me, not because of the regular programs, but the commercials: Foodlike items everywhere we go, presented with stunningly beautiful technology, CGI, happy pretty people, promises of convenience, taste, pumped-up nutrients, low prices, etc.
And let's not even get into the drug commercials...
The only term that comes to mind is "Sick." In every sense of the word.
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My father's day included making blueberry preserves and receiving a copy of Vegan Soul Kitchen. The author, Bryant Terry is a man to respect for his good works in the world of food, community health and a sustainable food system.
The recipes look fantastic to me, I can't wait to dig in and rustle up some of this grub!
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She told me she was going to start hangin' out on here also.........
HAPPY FATHERS TO ALL THEM FATHERS OUT THERE
Didja ever post that on the ADV thread? I didn't notice all the screams and cries of blasphemy from the baconites
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Anne's chili has been a staple of our household for as long as I've known about it, but I had some other ingredients on hand today that I thought I'd try.
Chop/mince/dice and water sautee until tender
- 3 cloves garlic
- 5 shallots
- 1 large carrots
- 1 large red bell pepper
- about 1/2 cup sliced mushrooms
Add to deglaze when things get dry- 1/2 cup dry red wine
- 1/4 cup veggie broth
Throw in- 8 oz (1 package) tempeh, cut in 1/2-inch cubes
- 1 can black beans (drained and rinsed)
- 1 can kidney beans (drained and rinsed)
- 1 15 oz can diced tomatoes
- 1/2 cup bulgur wheat
- 1 squirt Braggs
- 1 T chili powder
- 1 tsp cumin powder
- 1 large pinch cayenne pepper
- ground black pepper
- Filtered water, if things get too thick
Bring to a boil, then lower to a simmer until the bulgur is nice and chewy.Of course, maybe the magic ingredient was the spoon of TO's amazing cashew sour cream (posted above) stirred in just before eating. But man, oh so good. On one hand I'm sorry that there's no one else around right now to experience this with me while it's hot, but then again it just means more for me.
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Having made them, I'd been thinking about how they would be in the chili, and Schmoo's post was the final push. I cooked up a batch of Ann's chili, using 2 of the chipotles I had made along with a couple of tablespoons of the hot vinegar to replace the vinegar called for in the recipe. I also added a half pound of tempeh. Success. Well received. I recommend trying the chipotles in the chili!
BTW, the Hot Vinegar is for putting on greens right before eating (according to Bryant Terry). I've not tried that yet.
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