Meals

I made a simple waterless main course with two tablespoons of onion cut into 3/8" cubes, 1 clove garlic finely (1/8") chopped, 1 cup frozen baby lima beans, and 6 ounces of grilled " artihearts " put, in that order, into a  Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 15 minutes. I mixed in 1/4 t kala namak ("black salt", but other salt could be used), 1/4 t dried tarragon, and 1/8 t garlic powder, then served with plantains cooked on a cast iron pan with no oil, as well as quinoa. Results Dinner was good! The artichoke-lima bean combination was better than I expected. I sometimes add turmeric to quinoa and did so today, but I used more turmeric than usual - not enough to make it bitter, but enough to add a nice, stronger flavor to the quinoa. Ideas for the future I should explore m...

I have some extra grilled " artihearts " (grilled artichoke hearts) leftover from our glorious Thanksgiving dinner so will be coming up with several meals featuring them. Here is what I did today. Ingredients 2/3 cup onion cut into 1/2" cubes 2/3 cup frozen mushroom slices 2/3 cup frozen Brussels sprouts 1 6 ounce packet grilled " artihearts " (grilled artichoke hearts; alternately, regular artichoke hearts) cut into approx. 1/2" cubes (a little over a cup) 2/3 cup frozen bell pepper slices (maybe 1 1/4" x 1/4") 1/4 t salt 1/8 t freshly ground black pepper 1/8 t garlic powder 1/8 t tarragon 1/8 t fennel seeds Process I put, in this order, the onion, mushroom, Brussels sprouts, artichoke, and bell pepper into a large Saladmaster stock pan. I cooked waterlessly - i.e., I covered the pan and heated it on medium high until the vapor release started jiggling, then I reduced the heat to low till the jiggle stopped. I let it cook for about 20 minutes....

I was out and about and got home late; my family had eaten, so I made a simple dinner for myself. I sauteed on a cast iron stove with no added oil tofu, asparagus, onion, garlic, and mushroom. I also roasted a jalapeno pepper and mixed some of it in. I like a veganic company, One Degree Organic Foods , and enjoy their cereals. I found their bread in the frozen section; they had an interesting lentil grain bread , which I bought, toasted, and served with tomato and a bit of guacamole. Results Pending Ideas for the future Pending

I was thinking of cooking rice with riced cauliflower, but then thought I'd instead use peas, which my daughter loves. I had on hand some Trader Joe's brand " sprouted California rice " and used it. Here is what I did. Ingredients 2T onion cut into 3/8" cubes 1 cup brown, red, and black rice mixture 2 cups water 1/4 t salt 1/8 t turmeric 1 cup peas 1/2 cup sliced mushroom Ingredient 2 8 ounces of seitan Vegan bouillon cube 2 cups onion cut into half moon slices approx. 1/4" x 1 1/4" ( maybe 2/3 of a medium onion) 1 1/4 cups carrot cut into 3/8" slices (3 small-medium carrots) Process The rice that I used calls for simmering for 25m in a 1 1/4 : 2 ratio to water, but I favor extra water to be sure that rice is moist, so went with 1:2. I first sauteed for a few minutes on medium heat the onion, stirring occasionally, then added the rice, water, salt, and turmeric. I brought the rice to a boil then reduced heat and simmered on low, covered, for 25m. I...

I thought that I'd make a dinner of polenta with mushrooms, and had some freekeh (roasted green wheat) on hand that I thought I'd use as a side dish. Here is what I did. I used maybe 2/3 of a 17.3 ounce tube of prepared polenta, cut into 1/4" cubes. I cooked, along with onion and mushroom over medium heat in a cast iron pan, for maybe 8-10 minutes, stirring occasionally, until the polenta was showing a little brown. On another cast iron pan, I had heated some strips of smoky tempeh that I had purchased. I mixed the tempeh and the contents of the other pan in a serving bowl, along with some capers, and kept it warm till the rest of the meal was ready. Freekeh, roasted green wheat, cooks in a  1:2 1/2 ratio to water simmered for 20-25m. I sauteed some onion with no added oil, then put in maybe 1/2 cup freekeh, 2 1/2 times water (i.e., about 1 1/4 cups), a touch of salt, and a vegan bouillon cube, brought to a boil, and then simmered on low, covered, for 20 minutes. I let it ...

We are having colder than usual weather, so I thought I'd make a soup. Split pea soup always turns out well, and I had the idea of making a dhal with chunks of sweet potato. Then, on further reflection, I thought I'd blend sweet potato into the dhal. Here is what I did. Ingredients About 2 cups of cooked sweet potato 1 cup yellow (or green) split peas (1:3 8-10m) 3 cups water 1 1/3 cups potato cut into approx. 3/8" cubes (I used a small Russet potato) 2 cups carrots cut into approx. 3/8" thick slices (2 medium carrots) 2 leaves kale, stems excepted, roughly hand torn into approximately 1" squares 1t finely (1/8") diced ginger 1/8 t turmeric 1/2 t ground cumin 1/4 t garlic granules (or powder) 1/2 cup onion cut into 3/8" cubes (I used half red onion and half sweet onion) Juice of 1/2 Meyer lemon (or lemon or lime); if organic, as mine was, then use the peel as well Additional cup of water Process I first prepared the sweet potato. I had 3 or 4 small (may...

My daughter had eaten a bit while we were out today and then leftovers, so I just cooked for my wife and me. I made a simple waterless dish of beans, onions, roasted jalapeno, ginger, and mixed greens. When it was done after cooking for about 15m, I added a little turmeric and salt. It was good!