6 posts tagged “vegan”
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Midweek Munchies: What Danielle D is contributing this week I've been in a major food (and everything else) rut lately and I have not felt like getting groceries or cooking. After living on practically nothing for the past couple of weeks, I finally broke down and picked up a few things at the store: |
- Green Beans
- Bok Choy
- Romaine Lettuce
- Bean Sprouts
- Zucchini
- Tomato
- Bananas
- Butternut Squash
- Diced Tomatoes
- Canned Chickpeas
- Canned Kidney Beans
- Red Lentils
- Crispy Rice Cereal
- Taco Kit
- Microwave Popcorn
- Blackberry Jam
- Frozen Edamame
- Frozen Berries
- Ground "Beef"
- Brown Rice Tortillas
I still don't know what I am going to make (other than the tacos that I had for dinner), but at least I have something to work with now.
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Munchies code!
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Guestbook!
PURPOSE of Midweek Munchies: Put
together by a small group of Veg Women, we hope to spread the word
about healthy vegetarianism while obtaining idea starters for meals,
recipes, learn about new products, and meet other female veg*n
bloggers. Visiting and commenting on other participants lists are
encouraged but not required.
Have fun and Go Veg!
In my opinion, there is nothing better on a cold, rainy night than a nice, hearty bowl of chili. Luckily, like soup, chili is one of my favourite things to make, as it is as easy as simply throwing a few ingredients into a pot and letting it do its thing. While I can make chili without a recipe, I sometimes like to follow one. Last night, I decided to follow a recipe and make the Three Bean Chili from 125 Best Vegan Recipes (which I borrowed from the public library a while back).
While I was not too impressed with this cookbook (as it uses too many prepackaged products), I really like this chili recipe. Though it's not an especially spicy chili, it has a nice, deep flavour that really hits the spot.
I have to admit that I am not really a big fan of tomato soup. I always liked the Campbell's variety (which I can no longer eat on account of the gluten), but I find that "real" tomato soup is just too tomato-y for my tastes. Nevertheless, I still crave tomato soup at least once a month (weird, huh?). This month's craving came a few days ago when I saw MadeinAlaska's blog post about creamy tomato soup and veganrella quesadillas. Unfortunately, I didn't have the necessary ingredients to make MadeinAlaska's recipe (I didn't have any tomato sauce or cornstarch), so I had to go digging through my cookbooks to find another one.
I ended up finding the Spicy Creamy Tomato Soup (p. 55) recipe in How it all Vegan. Though I didn't really want spicy tomato soup, this recipe looked just about perfect: it had few ingredients, lots of garlic and some soy milk (to make it creamy). I decided to make the soup and to simply minimize the spiciness (I only used 1/4 tsp. of pepper and a pinch of cayenne). The results were fantastic! The soup was creamy and had a nice deep, warm taste to it (likely from all of the garlic).
Here's a picture of the finished soup in the pot:
And here's a close-up of it (still in the pot):
I will definitely be making this soup again. I think that next time, though, I will use a little less garlic - as much as I love garlic, six cloves was a little too much for three small servings of soup (which is what this recipe makes).
As some of you might know, Thanksgiving comes a little early in Canada. Rather than celebrating in November, we celebrate on the second Monday of October. And while I am not big on celebrations and big family dinners, I do love fall foods. As a result, I decided to make my own small Thanksgiving feast. Since I was just cooking for myself, I did not make all of the things that I would have liked to have made (e.g. a fancier rice dish, some squash, parsnips, sweet potatoes, etc.), but I enjoyed it nonetheless (well, I enjoyed the food - not the cooking it or cleaning up after it).
After thinking about it for some time, I decided to make:
- Brown rice with nuts (almonds, walnuts, sunflower seeds) and raisins
- Orange roasted asparagus
- -Steamed baby carrots
- Bryanna's cranberry sauce
- -Mashed potatoes
- -Punk Rock Chickpea Gravy (from Vegan with a Vengeance)
Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!
Ultimately, what it amounts to (or at least what I have observed) is various bloggers posting what groceries they have purchased for the week and occasionally meal ideas/recipes. Usually, the posts all have a uniform look as they are all written using the same code. So, here's my contribution for this week:
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Midweek Munchies: What Danielle D. is contributing for the week
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- frozen asian veggie mix
- frozen corn
- frozen green beans, yellow beans and baby corn mix
- Nature's Path Crispy Rice cereal
- plain potato chips
- plain rice cakes
- Nature's Path Vanilla Animal Crackers
- Thai Kitchen Pad Thai Noodle Cart (for lunch)
- sesame rice crisps
- vanilla sesame snaps
- canned kidney beans
- canned black beans
- canned diced tomatoes
- 2 lbs carrots
- 2 lbs baby carrots
- new potatoes
- parsnips
- kale
- broccoli
- bananas
- strawberries
Links to other Midweek Munchies
(If you participate, leave your link in the comments
and I'll post it below; or, you can post in the comments)
Click here
for the Midweek Munchies code
Click here for Harmonia's blog
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Technorati Tag: Midweek Munchies
A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.
