Earlier this week in my post about Eggless Quiche I mentioned eggless omelets. Over the last couple of days I have had several people ask me for the recipe. So by popular request here it is: (more…)
We use a lot of hummus in our house! We use it for all kinds of things! It is a substitute for mayo in a sandwich, salad dressing on Greek Salad and as a quick snack or small meal. We eat it with carrot and/or celery sticks, on sliced tomatoes, corn chips, tortillas and whole grain (home-made) flat bread.
It is full of good stuff ! If you use a traditional hummus recipe with olive oil and tahini you are looking about 30 calories a tablespoon. Breaks down to : 44% fat, 45% carbs, 11% protein. If you cut or reduce the oil and tahini, the fat content plummets. (more…)
I’m on roll so I am just gonna go with it. I promise I know how to make something besides Mexican and Italian. but the tomatoes and onions have inspired me so this week.
Taco Salad is a big favorite around our house. We have sampled versions of Taco Salad in lots of restaurants; we like ours best. It is an incredibly easy salad to make but it is truly a complete meal with lots of bulk and lots of phyto-nutrients. It takes about 10 minutes from start to finish to turn out this incredible food.
My favorite food next to Italian is Mexican. I am not sure if it is the tomato or the comfort of pasta and tortillas. Whatever it is, I am hooked.
I have not made Enchiladas in a long time. They are messy and a little time consuming. But I had the extra time today so I ended up making 2 medium size pans – one to eat now and one to freeze and eat later. (more…)
No long weekend this year; the fourth is right in the middle of the week. I hate when that happens.
Traditionally the 4th is a time for “All American” picnic foods. Things like hotdogs, hamburgers, baked beans, corn on the cob, potato salad, pasta salad. strawberry shortcake and cherry pie. I have the Hamburgers, Baked Beans and corn on the cob covered. That just leaves the salad and dessert.
One of the most baffling things people say to me is “I would love to eat a plant based diet, but that is just too expensive!” I am always a little blown away but this assertion. I go to the grocery store and I watch food prices closely. . .
It was nice to find a discussion about this in The Starch Solution. Here, John McDougall states that a plant-based diet averages $4,000 savings per person per year. Or savings of $333 per month. You can read his discussion on pages 203-206 or search for “Food Costs” on your digital device.
For our household (just the two of us) that means saving about $650 per month. That, by the way is about what we currently spend each month. In other words if we started eating animal based products we would double our monthly food costs. Just in case I need another reason to stay on a plant-based diet that would work! (more…)
Cute poem. Uncomfortable reality.
Here is a fun factoid: the average person passes gas from 14-23 times per day. But seriously, it doesn’t matter if you call it flatulence, farts or gas – it is embarrassing and uncomfortable.
New vegetarians and vegans complain about inordinate amounts of gas. Which, makes sense when you think about it. All of a sudden the body is flooded with large amounts of fiber; particularly things like beans, cabbage, kale and asparagus. Nailing down the exact cause gets a little tricky because what causes gas in one person may not cause it in someone else.
No matter what specifically causes it, the mechanism is the same. The intestinal tract is inundated with foods that do not digest easily and the result is gas. The enzymes and bacteria needed to digest and absorb certain carbohydrates are either in short supply, out of balance or entirely absent. The result is gas: belching, farting, bloating, abdominal discomfort and sometimes real pain.
The good news is that the body will adapt as you continue to eat the vegetables that cause the gas. Beans, however, may remain problematic. So what can you do? (more…)
A big favorite in our household is Cajun Red Beans and Rice. Traditionally cooked on Monday which was laundry day because cooking beans the traditional way is an all day (and sometimes close to two) process. Taking the time is almost worth it since the pot of beans is to die for!
Any red bean will work – small, large, kidney. The dish tastes almost as good if you use pressure cooked red beans. And you can always use canned kidney beans. Whatever beans you decide to use the basic recipe methodology is the same. (more…)
I grew up eating veggie patties. Mom would serve them smothered in gravy and accompanied by potatoes and a veggies. Leftovers would be recycled as “hamburgers” for lunches or snacks. We usually have some sort of veggie burger or veggie loaf in the fridge for exactly the same reason.
I probably have 25 versions of this recipe, but this happens to be the one I used today. (more…)
The advantage of cooking a big batch of beans on Sunday is that even after making the Baked Beans, I still have some extra. There a probably a thousand ways to use extra beans.
One of my favorites is to make a quick soup to heat and eat for lunches or to add to dinner when you want a little something more. Lots of nutrition and great low calorie treat. (more…)
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