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Posts Tagged ‘healthy food’

Bowl:  Brown Rice (underneath) with Creole Blackeye Peas
Plate Clockwise from top: Home made Corn Bread (recipe in the book “Vegan Comfort Food”) and Caramel Apples

Honestly, I couldn’t taste it at all….but, the kids liked it (both going for seconds). 
Next time, when I make the corn bread, I will make half a recipe….it was very thick and gooey….not quite the consistency that I want.  The flavor, according to the kids, was YUMMY!!

Creole Black-eyed Peas1 large onion, chopped
1 green bell pepper, chopped
1 rib celery, chopped
3 cloves garlic, minced
2 cups dried black-eyed peas, picked over and rinsed
5 cups water
15 ounce can diced tomatoes
1 teaspoon dried oregano
1 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or more to taste)
1 tablespoon hot sauce (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon Liquid Smoke flavoring

Soak the peas overnight in cold water. Drain. Over high heat, sauté the onion until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes. Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they’re tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

Makes 6-8 servings.  For 6 large servings (not including rice), each contains 299 Calories (kcal); 2g Total Fat; (6% calories from fat); 18g Protein; 58g Carbohydrate; trace Cholesterol; 481mg Sodium; 12g Fiber.
*NOTE: I am not sure which website I got this recipe from….so, if you recognize it…thank you for sharing!!

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Meal Plans

Typically, when making a “meal plan” people will assign certain meals to certain days; however, I found that for me, this just didn’t work. What HAS worked for me is to plan certain meals between runs to town and then make whatever happens to “trip my trigger” for the day.

I like to have several “types” of meals available: super easy, pretty easy, a little challenging and then a couple absolute new meals (which may be really challenging.) Since we are also on a budget, I tend to shy away from too many desserts; however, I will try to serve at least one per week.

Since my “go to town” trips are typically planned when we either deposit my husband’s check or have doctors appointments, the “plan” can be from 4 or so days to 9 or 10 days. (I do try to shop about once a week, if I can, ’cause I do use quite a bit of fresh ingredients.)

In any case, this is my current plan…..and provided that I remember, I will have photos and recipes to share as the days go by.
I hope this helps some of you who are also vegetarian/vegan, on a budget or just wanting to try something new. If you try something out, let me know how you liked it!! 🙂

Bean Burgers, Roasted Potatoes, Salad, Fruit

Leek and Potato Soup, French Bread, Fruit

Creole Black-Eyed Peas, Rice, Corn Bread, Fruit

Spaghetti with Red Sauce, Salad, Fruit

Black Bean Tacos, Mexican Quinoa Salad, Fruit

Brown Rice Pizza, Salad, Fruit

Fried Rice, Salad, Fruit

Roasted Tomato Soup, Grilled Cheese Sandwiches, Fruit

Desserts: Brownies (on my son’s birthday, per his request) and Pumpkin Spice Cake

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Zuppa Toscana

2 Cans Vegetable Broth, divided 
1/2 C. TVP
1/4 to 1/2 t. Old Bay Seasoning
1 Tbl. Liquid Smoke

1 T. EVOO
1 onion, diced
1 tsp. garlic, minced (I used the garlic in the glass jar)

8.5 Cups Water
1 Vegetable Bullion Cube
1 teaspoon crushed red pepper
3 potatoes diced (I used golden)
1/2 cup vegan creamer or half and half/soy milk (I used regular heavy cream…making it vegetarian)
Spices (to taste): garlic powder, onion powder, celery salt, salt and pepper

1 tablespoon canola oil
1/4 C. dry white wine (optional)
2 cups kale, chopped

Directions:

Open one of the vege broth cans and measure 1/2 Cup…put into small pot…add the Liquid Smoke and bring to a boil.  Add TVP, stir and remove from the heat.  Cover until ready to use.

Saute onion over medium heat until translucent; add garlic and cook for 1 minute.
Add broth, water and spices and bring to a boil over high heat.  Reduce heat to medium high and add potatoes and cook until fork tender.

In a pan, add oil, wine and kale, cook until just barely wilted.

Reduce heat to medium low and add TVP and kale and cook until heated through.  Make any adjustments with spices at this time.

Just before serving, add the cream and allow it to heat through. 

Great with a green salad and some crusty bread, or as a meal on its own!

Serves 4 to 6

This is a vegetarianized version of Olive Garden’s a sausage and potato soup.

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