WOW! When's dinner SoulBliss, we'll bring some wine....OMG all that sounds so good, even though I don't have the slightest clue what umeboshi vinegar is.
I'm making brown rice kitchen sink pilaf! Using a trick my friend taught me, that they use making mexican rice....the trick is, you soak the rice first in hot water for ten minutes or so. After that you drain it and shake out the water, & sautee it in peanut oil, garlic, onions and celery for a few minutes, then add hot broth to it. At this point you just chop up whatever's left in the fridge and throw it in, in my case zucchini, carrots and garbanzo beans but it works with anything. Cover and cook....oh and then throw some fresh cilantro and some cashews in!
This is yummy with that rooster garlic chili sauce, anybody else a fan of that? I put it on everything....Sriracha sauce I think it's called. It's soooo good!
One thing I really love is that whachamcallit veggie chopper gadget, what do you call those? I got it at bed bath and beyond, it has a little plastic cup on it and you SLAM!!!! the stuff into neat little cubes, looks pretty and cooks more evenly!
OH my goodness...I just made the MOST delicious dish! It is so good, I had to put it down to post so I could remember what I just did--and to slow down my eating!!!
I chopped onion and carrots and cooked them in a skillet (without oil). While that was cooking, I chopped some young Spring onions (they are purple on the bottoms and green at the tops), a yellow heirloom tomato and added that in after the onion and carrot was cooked.
Next, I sliced a cup of seitan and added that, stirring frequently. I put about 1/3 a tsp. of ground black pepper and 6 shakes of cayenne pepper in and mixed it up.
After that was cooked, I took 3 cups of the leftover seasoned quinoa and mixed it in, squeezing the juice of one lime over it all.
To top it off, I chopped 6 jalapeno stuffed large green olives and 1/2 a pickled jalapeno, 3 slices of dried mango coated in chili and sprinkled a bit of each of them on each serving.
This is really delicious, there is no added oil, it is high in fiber and protein and veggies!
I sometimes feel like I am forever cooking on the basis of using up what is leftover....and then BUYING more stuff to morph out the leftovers into something new-ish, then this new dish becomes a leftover.
HEY MAYBE I SHOULD COOK SMALLER AMOUNTS! That's a thought....
My fridge-cleaning specials, some are more successful than others I must admit. I just cannot bear throwing food away! Bad karma! Nice when you stumble on a winner just by happenstance!
That one sounds like a winner SB!
DRIED MANGO?? Gosh you have a lot of ingredients I never think to use, will try that!
I made a salad with red cabbage, shredded beets, apples, cucumbers and carrots and scallions. I made dressing from a cup of juice from a couple of oranges, some pepper, a spoonful of mustard and 1/2 cup raisins. I blended that really well and tossed with the salad.
I stewed together tomatoes, zucchini, onions, garlic, mushrooms,swiss chard and nutmeg.
And finally, I stuffed a squash with pineapple, walnuts, raisins and cinnamon.
For lunch, I had tofu scramble with peppers and onion and vegan sour cream on 2 tortillas.
For dinner, I'm having veggie tempeh, veggie "gravy", smashed potatoes, and pickled beets (which I'm canning today.)
I might be able to squeeze in a teeny slice of vegan chocolate silk pie. In fact, I will likely squeeze in said piece, and walk an extra 20 minutes tonight after the kids are in bed.
Tonight I made the arugula pesto again but had no olive oil (my DD is quite the gourmand and she used it up making a zucchini pasta dish this weekend!).
So, I used the "juice" from the kalamata olives (white wine vinegar, olive oil and water) left out the umeboshi vinegar, and added in nutritional yeast as well as vegan parmesean cheese. I combined them with the above ingredients I initially posted. It was good spread on whole grain olive bread.
I cooked 1 bunch collard greens, 3 carrots, 1 onion and 10 cherry tomatoes then seasoned them with 1 tsp. coconut oil and 1 T. jalapeno sauce.
I sliced 3 different colors of heirloom tomatoes and we ate those too.
The thing we ate that wasn't so "whole foods" was veggie sausage links.
Dandelion greens, wilted, with a touch or extra virgin olive oil, onion, garlic, red pepper flakes, umeboshi vinegar and rice wine vinegar
Tofu "cutlets" with garlic, coconut oil and umeboshi vinegar
Heirloom tomatoes (every color) with cucumber and red pepper
Orange slices
My DD said: "It's so colorful!" and it really is a beautiful plate of food. My DH and DD also had veggie pakoras but I resisted the fried chickpea and rice flour, shredded veggie goodness!
What "Whole Foods" Veg*n meals are you making today?
Today's menu
