Meat Free Monday: I Want to be this Man … in 58 Years

In terms of health.  In terms of attitude, I want to be more like him now. Too often,  I substitute worry and feeling for real best effort, and that causes me to be both stressed and much less effective.

I had my daughter pretty late in life (age 38), so I’m  really trying to do all I can to stay alive and healthy for as long as I can. 

Let’s just say I can identify with a certain replicant.

Meat Free Monday: Emilie Eats’ Vegan Cajun Red Beans and Rice

So I finally took the time to make this recipe.

I won’t reprint the recipe (just follow the link above), but I will give my impressions:

First,  this took a lot more time and attention than I’m used to putting into my cooking. 

It had a lot of ingredients, several steps, and took a long time to cook. This is no problem for a true foodie, but I mostly cook so I’ll have something to eat.

The result was pretty good, but all I can really taste is the hot sauce, the bay leaves, and the dried beans, which I can never seem to get just right. 

So my verdict is: this is not a quick, easy, or lazy recipe. It requires more skilled hands than mine to really shine. Foodies only: for someone like me, it isn’t worth the effort as written.

I may try it again with canned beans. That will cut the cook time way down and remove my main source of error. 

I’ll also use less Tobasco, so it doesn’t overwhelm the other seasonings.

I really think this is a good recipe, but I’ll need to cut it down to my skill level for it to work for me. 

Meat Free Monday: Spinach Sandwich!

Growing up in the South, I’ve eaten a lot of yummy tomato sandwiches, just sliced tomatoes, salt, pepper, and mayo on soft white bread (or toast).

But just last week I discovered you could do the same thing with spinach.

I’ve been devouring them like the end of the world is coming ever since. 

You should give it a try. You can also combine them into a spinach and tomato sandwich, if you think you can handle it 🙂

Oil Free, Tahini Free, Low-Fat Easy Hummus

1 15-ounce can of chickpeas, rinsed and drained.

2 cloves garlic, chopped. This would have tasted better with 3, but the raw garlic makes me smelly, so I’ll cut this to 1 or use minced next time.

2-3 tablespoons fresh lemon juice
If substituting lime juice, use half as much and make up the liquid difference with water.

1 teaspoon low sodium soy sauce

3 tablespoons of the liquid the canned chickpeas came in. Drain the chickpeas into a cup and draw your liquid from that. You can use water.

Blend into a thick paste, adding liquid if needed. It helps if your blender doesn’t suck like mine does. 

This really didn’t taste like much until I added spices. I added smoked paprika, crushed red pepper, a little chili powder, and salt.

original source: 
 http://engine2diet.com/recipe/engine-2-hummus

Meat Free Monday: Low Fat Oil Free Lentil “Tim” Curry


It’s a Tim curry because I’m Tim, it’s a curry,  and I wrote the recipe. Also, it can’t decide whether it wants to be a mad scientist, and evil clown, or a professional pirate when it grows up.

https://youtu.be/Nrj8EZm9ca8
Ingredients: 

  • 2 cups cooked lentils
  • 2 medium potatoes, cooked and diced. Sweet potatoes taste even better than white potatoes,  but both work well
  • 2/3 to 1 cup cooked cut carrots
  • 1/4 to 1/2 medium red onion, sliced thin
  • 3 cloves garlic, diced
  • 1/4 to 1/2 red bell pepper, diced
  • Curry powder and red pepper to taste
  • Salt and black pepper 

Directions:

  1. If you haven’t done so already, cook the potatoes, lentils, and carrots
  2. Simmer the onion,garlic, and red bell pepper in a little water until slightly soft
  3. Stir in the lentils, potatoes, and carrots
  4. Add curry and ground red pepper to taste 
  5. Cook covered on low heat for 10 minutes, until everything is hot, and the flavors have mixed. If it doesn’t treats quite right, add curry, stir, and simmer a few minutes longer.
  6. Add salt and black pepper to taste on the plate. You’ll use a lot less salt that way, and it will taste better.
  7. Eat over rice for best effect

    It’s hard to express how much I like this recipe, so I’ll let a more eloquent Tim do it for me:

    A Prince of a Kitchen Knife

    So, in keeping with the philosophy of fewer,  better things (especially things I use a lot), I finally stopped using our old and woefully insufficient knives and ordered this violet beauty. 

    It’s a Zyliss Santoku. It’s assign entry level blade: $11, with only a 5 year warranty,  but it still makes a world of difference whether I’m cutting onions our ripe tomatoes.

    And best of all, it’s purple! I feel like singing Prince songs while I’m cooking. Hey, here’s one now:

     https://youtu.be/vHxmctgKFL8

    Meat Free Monday: Cooking for the week

    So yesterday I did some cooking. And once I have the kitchen going, I like to take full advantage. 

    The big pot holds lentils. 

    I later used some of the lentils to make a curry with carrots and potatoes and onion and garlic. I didn’t follow anybody else’s recipe, so I guess you could call it a … Tim curry …


    The black pot holds garden noodles, rotini and penne made with vegetable flour.

     The smaller lidded pot holds rice, 

    The smallest pot has a red sauce with onion, mushrooms, garlic and basil.

    This won’t hold our whole household for a week without some additional cooking and mixing, but it lays a decent framework of ingredients.