It is so hard to believe that he is now 2!!! Being a grandma is so wonderful....it would be even better if I could see more of him!
Wednesday, May 11, 2011
what is a vegan to do????
any help from seasoned vegans would be appreciated. I am on a clear liquid diet today in preparation for a colonoscopy. I am soooo hungry!!!! I am getting what my family calls hangry! Hungry and angry! LOL
I have had a gallons of water...well not gallons but close...and I tried to have vegetable broth but it really was not clear....my big problem is I need something to take the shakes I get when I NEED PROTEIN!!! I am glad that in a few hours, I will be heading to sleep....but it has me wondering what to do in the future if I ever need to be on a clear diet again.
I have had a gallons of water...well not gallons but close...and I tried to have vegetable broth but it really was not clear....my big problem is I need something to take the shakes I get when I NEED PROTEIN!!! I am glad that in a few hours, I will be heading to sleep....but it has me wondering what to do in the future if I ever need to be on a clear diet again.
Oh yummy!!!
I bought a new cookbook
quick an d easy Vegan comfort food
my first recipe to try was
TUNA CASSEROLE
TUNA: 1 1/2 cups cooked garbanzo beans
2 teaspoms dulse flakes
1/2 cup water
CASSEROLE
1/4 cup nonhydreogenated margerine
1/2 cup diced white onion
1/4 cup unbleached all-purpose flour
3 1/2 cups of oat or soy milk ( I used soy)
1/12 teaspoon sea salt
1/4 teaspoon pepper
11/2 cups frozen peas
2 cups of cheddar vegan cheese
12 ounces penne pasta cooked according to directions
To make the TUNA: put garbanzo beans, dulse flakes and water n a small sauce pan over medium heat. cook until mixture begins to boil, reduce heat, simmer until all the water is absorbed.
CASSEROLE:
preheat oven to 400F
melt margarine in medium stokpot, add onions and cook until tender about 2-3 minutes.
Stir in flour, add oat/soy milk,salt and pepper. cook,stirring frequently until sauce begins to bubble and thicken,
Add peas, chickpeas, and 1 cup of cheddar cheese, and the pasta. Mix throughly.
Put the mixture in a casserold dish. sprinkly with the reamining cheese, bake uncovered for 15 minutes.
YUMMY!!!!
I put everything together on a Saturday night, threw it in the crock pot to heat , instead of using hte oven...and took it to a church fellowship dinner. It was a hit!
sorry, I forgot pictures!!
quick an d easy Vegan comfort food
my first recipe to try was
TUNA CASSEROLE
TUNA: 1 1/2 cups cooked garbanzo beans
2 teaspoms dulse flakes
1/2 cup water
CASSEROLE
1/4 cup nonhydreogenated margerine
1/2 cup diced white onion
1/4 cup unbleached all-purpose flour
3 1/2 cups of oat or soy milk ( I used soy)
1/12 teaspoon sea salt
1/4 teaspoon pepper
11/2 cups frozen peas
2 cups of cheddar vegan cheese
12 ounces penne pasta cooked according to directions
To make the TUNA: put garbanzo beans, dulse flakes and water n a small sauce pan over medium heat. cook until mixture begins to boil, reduce heat, simmer until all the water is absorbed.
CASSEROLE:
preheat oven to 400F
melt margarine in medium stokpot, add onions and cook until tender about 2-3 minutes.
Stir in flour, add oat/soy milk,salt and pepper. cook,stirring frequently until sauce begins to bubble and thicken,
Add peas, chickpeas, and 1 cup of cheddar cheese, and the pasta. Mix throughly.
Put the mixture in a casserold dish. sprinkly with the reamining cheese, bake uncovered for 15 minutes.
YUMMY!!!!
I put everything together on a Saturday night, threw it in the crock pot to heat , instead of using hte oven...and took it to a church fellowship dinner. It was a hit!
sorry, I forgot pictures!!
Monday, April 25, 2011
the sloooooowwwww dooooooooowwwwwwwwwwwwwnnnnnnnnnn
since I started my vegan journey...the weight immediately dropped off( 20 pounds worth) until I got to 214.4. Then it slowed down. I have lost 1.2(213.2) pounds in the last month. I guess I really should not be complaining since slow and steady wins the race but it was so exciting to see it melt away. Does this mean I am giving up my vegan lifestyle? No way! I am loving the way that I feel. I have more energy during the day and when it is time to go to sleep, I go to sleep and I really sleep better!
and yes, I know, if I was out exercising it would come off faster,,,but one change at a time, ok....exercise is next! I promise,,,just can't promise when!
and yes, I know, if I was out exercising it would come off faster,,,but one change at a time, ok....exercise is next! I promise,,,just can't promise when!
Sunday, April 24, 2011
stuffed peppers
Quinoa cooked
black beans
carrots,
garlic
carrots
spinach fresh
onions
EVOO
peppers
all the above were not measured..
cook garlic, onions and carrots until soft...add spinach until wilts..
add the rest of the above...
then add to half a pepper ( use any color you want) cook in oven until pepper is the desired softness
Saturday, April 23, 2011
tomato soup
1 can of crushed tomatoes
1 onion
1 tbl evoo
1carrot diced
1 crushed garlic clove
1/4 tsp crushed fennel
veggie broth
basil
cook carrot ,onion diced, and garlic until soft, add all tomaotes.... and fennel and basil....
cook 20 mins,,,,
use hand blender...or or regular blender until smoothish
yummy
Friday, April 8, 2011
roasted veggies!!!
Mediterranean Roast Vegetables
Ingredients:
Onions, 1-2 good sized,cut into hunks
2 yellow peppers
2 red peppers
3 or 4 parsnips
3 or 4 carrots
EVOO
3 cloves of garlic
a good handful of basil
tomatoes , , as many as you want, cut into chunks
olives, as many as you want
Seasalt
Cut the peppers into chunks and do the same with the carrots and parsnips. Crush the garlic and tear the basil. Mix into the oil. Thoroughly coat the vegetables( except the tomatoes and olives) in the oil mixture and place on a roasting tray. Sprinkle with seasalt and roast for about half to three quarters of an hour at 380F. during the last 15 or so minutes add the tomatoes and olives,,,stir well. and finish cooking
very yummy!!!!
sorry no picture!!
Subscribe to:
Posts (Atom)