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: 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 🙂

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:

    Quick Microwavable Oatmeal that Tastes like Banana Pudding 

    I was eating some oatmeal that had gone cold and it hit me: “this tastes like banana pudding!” 

    Alright, it doesn’t have exactly the right consistency,  but the taste is definitely there. 

    I’ll share the recipe and you can tell me if I’m crazy.

    One serving (I usually eat 2 or 3 servings):

    • 1/2 cup dry oatmeal
    • 2 medjool dates
    • 1/3 large ripe banana 

    Cut up the dates and put in a large microwavable bowl with the oatmeal. Cover the dates and oatmeal with water.

    Cook on high for 4 minutes

    Cut up the banana and stir into the cooked, how oatmeal.

    Let it cool just a little, then eat. Save a little, let it go cold, and see if you think it tastes like banana pudding. I do.

    Meat Free Monday: Crispy Oil Free Quick BBQ Tofu Sandwiches

    I feel like a Doctor Who villain: Devour! Devour! Devour!

    Seriously, I’ve never tasted, and certainly never made, tofu this good. And I owe it all to this video from Sarah’s Vegan Kitchen:


    This was actually my second batch. The first tasted good, but didn’t quite have the golden crisp texture I was looking for. This one nailed it.

    By the way, one package of tofu makes three big sandwiches or maybe six smaller ones.

    I used Sweet Baby Ray’s Raspberry Chipotle BBQ sauce as the final ingredient in the tofu “fry”, and added some to the sandwich.

    For the sandwiches, use your favorite bread (I made two sandwiches, one on white and one on seeded wheat, and both were equally good). 

    1. Toast the bread first.
    2. Spread each slice with a little mayo (optional).
    3. Add BBQ sauce to one slice, and layer it thick with golden crispy caramelized sauced tofu.
    4. Then add shredded cabbage (or cole slaw, if you prefer) and thin cut red onions. Go big with both of these, especially the cabbage. They bring a big crunch and bright flavors to the party, er, sandwich. 

    Put the sandwich together and you’re ready to go. 

    The tofu and the toasted bread are warm and both crispy and soft at once. The cabbage and onion are cold and crunchy.

    The combination of flavors and textures really makes the sandwich pop.