Friday, November 30, 2012

Easy Thanksgiving Idea

 
This year I thought I'd simplify eating a Thanksgiving dinner at someone else's house. I brought an acorn squash, tossed it in the host's oven, and filled it with their delicious homemade cranberry sauce. The hosts also made a plant-based stuffing and I brought salad greens and dressing. It was a truly hassle-free Thanksgiving celebration.
 
 
The host's 13 year old son demonstrated a very easy napkin folding method he learned on Youtube.
 
 
I also brought some coconut milk ice cream to share. I don't like pie but I figured the vanilla would work for others with their pumpkin pie. The mint chip was really delicious and I'll be buying that flavor again this month.
 
 

Sunday, November 18, 2012

Biscotti

 
 


I apologize for my long absence but moving back to CO took more effort than I expected . It was worth it though - I absolutely love western Colorado and can't wait for a serious winter. In the photos above it looks like a storm is brewing but alas it became warm and sunny again today. My new kitchen is tiny but we plan to do some remodeling in spring to add more cabinets and counter space. I'll show photos of the process when we get there.

I still cook and my new favorite recipe comes from the Forks Over Knives: The Cookbook (the second one by Del Sroufe). Here are the Cranberry Orange Biscotti. I only used half the salt and added 1 tsp grated orange peel.

 
I've been having difficulties finding lower fat cookies with a good texture but these really worked out well.  Most lowfat cookies I've tried end up cakey or spongy - in fact, the Oatmeal-Raisin Cookies in the same book turned out like that. The biscotti are not fat-free - they do use some almond butter. The recipe is HERE if you scroll down on the page. I'll definitely be making them again for my holiday baking. There's also an Anise Almond Biscotti recipe in the book I need to try as well.

Sunday, July 29, 2012

British-Inspired Menu

I made a special British meal for viewing the Olympics.


The main dish was the Upside-Down Lentil Shepherd's Pie from Appetite for Reduction. The potato mixture is half cauliflower and the lentil mixture has shiitake mushrooms. I thought it was delicious although next time I'd probably still bake it all together with the potatoes on top the usual way.

I also made the scones from the Happy Herbivore cookbook - instead of blueberries I subbed cherries.


I also made this Traditional Coleslaw Recipe from Britain. Basically it is a bunch of veggies with mayonnaise. I used Trader Joe's low-fat non-dairy mayo. I also included some non-alcoholic beer and some peaches and raspberries.

Thursday, July 12, 2012

Master Grocery List



In preparation for moving and DH starting a new business, I've been reducing our grocery expenses. I prefer a large pantry with all sorts of wild and crazy ingredients and I really enjoy trying new foods. Now I need to curtail that and instead focus on the basics. I'd like to keep our expenses to about $400 a month while still eating a healthy, whole foods, plant-based diet.

Here's the Master Grocery List I devised and it shows how I break down the vegetables. For instance, I always try to buy some cruciferous veggies and we eat dark leafy greens every day. Obviously there are some fruits and veggies that are seasonal but everything on this list will give us plenty of menu choices.

MASTER GROCERY LIST

VEGETABLES

Greens - Kale, Collards, Swiss Chard, Spinach, Lettuce and Other Salad Greens

Crucifers - Broccoli, Cauliflower, Cabbage, Bok Choy, Cole Slaw Mix

Mushrooms - Button, Portobellos, Shiitake

Onions, Scallions, Garlic

Potatoes - Russet, Red, Yukon Gold, Sweet Potatoes

Other  Vegetables - Celery, Carrots, Cucumbers, Jalapenos, Green Chiles, Tomatoes, Peppers, Radishes, Avocado

FRUITS

Apples or Pears, Limes and Lemons, Berries, Watermelon, Raisins, Cranberries, Bananas, Unsweetened Applesauce

DRY BEANS

Pintos, Garbanzos, Lentils, Red Lentils, White Beans, Black Beans, Split Peas, Firm Tofu, Silken Tofu, Tempeh

GRAINS

Brown Rice, Old-Fashioned Oats, Whole Wheat Spaghetti, Whole Wheat Pasta, Whole Wheat Bread, Whole Wheat Pita Bread, Corn Tortillas, Whole Grain Hamburger Buns, Whole Wheat Flour, Cream of Wheat or Rice Cereal

FROZEN

Corn, Peas, Berries, Spinach, Green Beans, Broccoli, Cauliflower, Hash Brown Potatoes (no oil or  salt), Green chiles

NUTS AND SEEDS

Flaxseed, Sunflower Seeds, Walnuts, Cashews, Pepitas, Peanut Butter, Tahini, Almond Butter

PANTRY ITEMS

Canned Tomatoes (no salt), Tomato Sauce (no salt), Tomato Paste, Canned Pumpkin,

CONDIMENTS

Salsa, Barbecue sauce, Ketchup (no salt), Low-Fat Vegan Mayonnaise, Ballpark Mustard, Dijon Mustard

MISCELLANEOUS

Nutritional Yeast, Vegetable Cooking Spray, Decaf Green Tea, Peppermint Tea, Stevia, Coffe for DH, Agave Nectar, Date Sugar, Active Dry Yeast, Cornstarch, Baking Powder, Cocoa, Baking Soda, Sea Salt, Reduced Sodium Soy Sauce, Liquid Smoke, Apple Cider Vinegar, Balsamic Vinegar, Red Wine Vinegar, Roasted Red Peppers, White Miso, Herbs and Spices

BUBBLES THE RABBIT (Yes, she has her own list!)

Cilantro, Basil, Endive, Apple Juice, Distilled Water, Cranberries



 
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