tag:blogger.com,1999:blog-20696609465675873052024-03-18T21:40:30.096-04:00Food for DissertatingAn authentic journal of my life in food. Vegan since 2016.The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.comBlogger2423125tag:blogger.com,1999:blog-2069660946567587305.post-33667021214142996782024-03-18T15:00:00.001-04:002024-03-18T15:00:00.145-04:00Random Meals #10<p>Using stuff up mode is good for random meals. This compilation spans quite a while; I guess I've been less random over the winter (or, more likely, the lighting was too bad a lot of the time to show you the food--you'll see some bad lighting here anyway).</p><p>As usual, I hope this is helpful to you to see--how things can be pulled together, pretty or not, and do the job when we're not that interested in doing anything more involved. One foot in front of the other until things get better is sometimes the only way we can manage, and that's okay. For these five breakfasts, five lunches, and five dinners, I muddled through. It's kind of nice to pull it all together like this as a reminder that even in the worst of times, I can take care of myself, somehow.<br /><br /></p><h2 style="text-align: left;">Breakfast</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90KFBtmWQKS8xyYLxIUdtQo0yfXK0PrfETLMLWpqjgMGnmj7wshesl28Pj1pmn3SgK6M5WM0YFQmf6I3hKKJN-n3cvMViJf3sP2or8TulCTohWUYCbu8QhrVcCvBAJYV6Is9hahT0ZNnoHUK99rCpFVhmq0_yT4i9vGzywuw0ZpPb6QhGxp3nNiTYZjQ/s5035/Maple%20chili%20glazed%20tofu%20breakfast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3777" data-original-width="5035" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj90KFBtmWQKS8xyYLxIUdtQo0yfXK0PrfETLMLWpqjgMGnmj7wshesl28Pj1pmn3SgK6M5WM0YFQmf6I3hKKJN-n3cvMViJf3sP2or8TulCTohWUYCbu8QhrVcCvBAJYV6Is9hahT0ZNnoHUK99rCpFVhmq0_yT4i9vGzywuw0ZpPb6QhGxp3nNiTYZjQ/w640-h480/Maple%20chili%20glazed%20tofu%20breakfast.jpg" width="640" /></a></div><br /><div>Sometimes, as I get to the end of the week, I'll need to figure out what to do with odds and ends. This may make for some weird breakfasts, but I usually still enjoy them. Here we have some leftover maple chili glazed tofu with leftover braised green beans and potatoes along with some multigrain toast spread with margarine and peach preserves and a soy-grain coffee latte (Pero, in this case). This was a pretty good way to start a day.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipjkhyphenhyphenjh02PlPVBa_zfHNUaT_BUNnLsU4L0JpQNkymi0u2ZScUXmMIfsZds6cVQF3RW81Z_UooNb57tcol3an7rG6z1nFDKJr0oNMf3QPDVQlDR2AKpbEp7iiZSelb-0L1GI2ydC42Jb-2nNGgSg6eKEkhhyphenhyphenCy0-OMtilw8sfXSHn3AWOW06YV0nVycA/s4527/Gochujang%20mushrooms%20breakfast%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3397" data-original-width="4527" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipjkhyphenhyphenjh02PlPVBa_zfHNUaT_BUNnLsU4L0JpQNkymi0u2ZScUXmMIfsZds6cVQF3RW81Z_UooNb57tcol3an7rG6z1nFDKJr0oNMf3QPDVQlDR2AKpbEp7iiZSelb-0L1GI2ydC42Jb-2nNGgSg6eKEkhhyphenhyphenCy0-OMtilw8sfXSHn3AWOW06YV0nVycA/w640-h480/Gochujang%20mushrooms%20breakfast%20bowl.jpg" width="640" /></a></div><br />This was a meal under similar circumstances. I had one serving left each of gochujang mushrooms, Korean carrot salad, quick-pickled cucumbers, and steamed white rice. So I threw it all in a bowl with a folded JUST Egg and called it breakfast--and it was one of my favorite breakfasts I've had in quite a while!<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqEsB5vdhcoXMurx2LzJsIt_ciCHbWdr-0MjeFCju4bvbprUS6LbhJoFfi2Z4NP7AQb2dzJVl25TRzlaBkkdVqAk44mHIec6bC-bLH-zV2IlmW8cr2PI_tknVBLcnhE37Ao1K2bVB-Rhu6M1IHQdQpDjtx1jMyq_M8ypz9wX1qEpEL2dpsOyjkmImkS0/s4815/Latte%20with%20Thai%20sriracha%20toast%20and%20apple.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3610" data-original-width="4815" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqEsB5vdhcoXMurx2LzJsIt_ciCHbWdr-0MjeFCju4bvbprUS6LbhJoFfi2Z4NP7AQb2dzJVl25TRzlaBkkdVqAk44mHIec6bC-bLH-zV2IlmW8cr2PI_tknVBLcnhE37Ao1K2bVB-Rhu6M1IHQdQpDjtx1jMyq_M8ypz9wX1qEpEL2dpsOyjkmImkS0/w640-h480/Latte%20with%20Thai%20sriracha%20toast%20and%20apple.jpg" width="640" /></a></div><br /><div>This stuff both goes together, and doesn't, but it was fine in courses: Apple slices with chocolate sunflower seed butter, a grain coffee latte, and Thai sriracha toast.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt42qa2q0a0ivQSvRasR7Afv32ew9hv3ISJ__XyeDH5kivcQdHHeiL5euf1uPQuVqTccbtj9w5oLP97vxZuM1n9tJriGGxiySgJO60X01Qzv238Qfekpzyz5NuLCEyTHGjR8IFLqv6RdeFxGzBI19-6KvUKXU8W6h99aopoqsTHAMsaRHrsIQgv0SfrtA/s4961/Tofu%20aquafaba%20scramble%20with%20toast%20and%20sausage%20patty.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3719" data-original-width="4961" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt42qa2q0a0ivQSvRasR7Afv32ew9hv3ISJ__XyeDH5kivcQdHHeiL5euf1uPQuVqTccbtj9w5oLP97vxZuM1n9tJriGGxiySgJO60X01Qzv238Qfekpzyz5NuLCEyTHGjR8IFLqv6RdeFxGzBI19-6KvUKXU8W6h99aopoqsTHAMsaRHrsIQgv0SfrtA/w640-h480/Tofu%20aquafaba%20scramble%20with%20toast%20and%20sausage%20patty.jpg" width="640" /></a></div><br /><div>This was a "use what's in the fridge" breakfast of toast with margarine and strawberry preserves, tofu-aquafaba scramble, and a vegan sausage patty. It was absolutely delicious; I've rarely had such a lovely meal. But because I've made that tofu-aquafaba scramble before, it goes here rather than in a "breakfast ideas" compilation. I can't be giving you the same ideas repeatedly! (Or maybe I can but I have irrational rules in my head about my blog.)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Brz9W6XtFH5tvTktMR3JU9oB2WYQNgKoYSNcK9dCS29J1dSmbBDFs1Tclgvu76Gf-Aa0T8lZ0oBNnXobFDE0EhHn2X69ydbMjoiks-JR4NKQ8sJWaJmVaMfQtzCOstFUrG3hXUoSlc2Lswt89pzkLUjyuWR4n-01O6hCn1TEvIt_D7_oVsXezsM1uGE/s4783/Banana%20cornmeal%20pancakes%20with%20tempeh%20bacon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3587" data-original-width="4783" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Brz9W6XtFH5tvTktMR3JU9oB2WYQNgKoYSNcK9dCS29J1dSmbBDFs1Tclgvu76Gf-Aa0T8lZ0oBNnXobFDE0EhHn2X69ydbMjoiks-JR4NKQ8sJWaJmVaMfQtzCOstFUrG3hXUoSlc2Lswt89pzkLUjyuWR4n-01O6hCn1TEvIt_D7_oVsXezsM1uGE/w640-h480/Banana%20cornmeal%20pancakes%20with%20tempeh%20bacon.jpg" width="640" /></a></div><br /><div>Here, I have some leftover banana cornmeal pancakes, tempeh sausage, and some tea with soy milk. There is maple syrup on the pancakes, but they soaked it up so all you can tell is that they got a bit shiny. Just trust that they tasted <i>amazing.</i><br /><div><br /></div><div><br /></div><h2 style="text-align: left;">Lunch</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y24O_g1fu4TppghMUoRx9idS6GC2_4_lnmj7tRGahJrukm5dnqBh5C_gVbEQRnzcXlVoD086u0vMPBaYAAyWlhAl2MVp4nhw9fD1Kvac9LYx5qk2fIHXjL656GuuC-G6thmbg2jHsVtsX9Lw_xDnWVapwjMfXJ9zogPKW21pJ1_dwZ6zfX2fdeLPia0/s4904/Chickpea%20sandwich%20and%20chips.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3678" data-original-width="4904" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y24O_g1fu4TppghMUoRx9idS6GC2_4_lnmj7tRGahJrukm5dnqBh5C_gVbEQRnzcXlVoD086u0vMPBaYAAyWlhAl2MVp4nhw9fD1Kvac9LYx5qk2fIHXjL656GuuC-G6thmbg2jHsVtsX9Lw_xDnWVapwjMfXJ9zogPKW21pJ1_dwZ6zfX2fdeLPia0/w640-h480/Chickpea%20sandwich%20and%20chips.jpg" width="640" /></a></div><br /><div>I had a small amount of chickpea salad left over from a work event--not the smashed kind, but the kind with carrots and cucumber in an herby dressing--and the ends of two loaves of bread, so why not make a sandwich? I toasted the bread and spread it with some vegan mayo, then sandwiched it around the salad. On the side, I had some potato chips. This was actually pretty amazing; I would definitely recommend it, if you're ever in a similar situation.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GaTKAo9OJffUoZLsTXc4CSZ6kwBo32fE7_2k3NFWryzS1jXGYVInTjyinOkfh-3OFQvVAfGsGtbpfCdQOltwnyNEQ7EgvmVz2zK8dTSCartEfbqKMqNdD27ovHE4YL5iSZY30M077zyCRoLHns4IzzHJuzwNbevbJ9ylagDQwfLmo5l2j6KpTak8ZWI/s4721/Chickpea%20barley%20risotto%20bento.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3538" data-original-width="4721" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GaTKAo9OJffUoZLsTXc4CSZ6kwBo32fE7_2k3NFWryzS1jXGYVInTjyinOkfh-3OFQvVAfGsGtbpfCdQOltwnyNEQ7EgvmVz2zK8dTSCartEfbqKMqNdD27ovHE4YL5iSZY30M077zyCRoLHns4IzzHJuzwNbevbJ9ylagDQwfLmo5l2j6KpTak8ZWI/w640-h480/Chickpea%20barley%20risotto%20bento.jpg" width="640" /></a></div><br />Sometimes, you just have to eat something. I had barley chickpea risotto in my freezer, veggies I'd strained out when making red wine gravy, an a slice of non-dairy smoked gouda. Put it all together and you have a weird-looking mixture that actually tastes pretty good if you heat it up and get the cheese a bit melty. Hey, a packed lunch isn't always a work of art...</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-2Ce-CA5mO_8wsWZwrTZmpx46UAbd0ba22I1m_1P9SHUtv1BU67NUulFKXcIyc_X8rOT6KgWW82TQFwMGLoCPzs9or63LXr-4IAkOuU7Nt0tbrqqwqRRP7hKu-IwiQlYQg_WaJpqMkOWCH2sq50QVw5SaRlXqSdqHxIf5Gad697KV74uItBL0u_J2jo/s4884/Bologna%20sandwich%20and%20jalapeno%20puffs.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3662" data-original-width="4884" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio-2Ce-CA5mO_8wsWZwrTZmpx46UAbd0ba22I1m_1P9SHUtv1BU67NUulFKXcIyc_X8rOT6KgWW82TQFwMGLoCPzs9or63LXr-4IAkOuU7Nt0tbrqqwqRRP7hKu-IwiQlYQg_WaJpqMkOWCH2sq50QVw5SaRlXqSdqHxIf5Gad697KV74uItBL0u_J2jo/w640-h480/Bologna%20sandwich%20and%20jalapeno%20puffs.jpg" width="640" /></a></div><br /><div>And sometimes packed lunch is stereotypical. Here I have some jalapeno-flavored puffs, a veggie bologna and non-dairy cheese sandwich, and some dark chocolate.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxkZhOu6AS1m6j2F8wLITNmPF8hcct7NdjjMgLIzgacKs3B7gemyPFqeTnOWFHxnroXrA9w_mLugxP6V7sxCTgWipdNZ6byRjHeKzDfY-WcSn8X9ri1C9TAqrIKIunuCgYxkW61glQnIKRpYmJVFoErJpWw-KTjzyMAgmps_EooKimSzx1x-MfOhO29w/s4768/Salad%20and%20cucumber%20sandwich%20bento.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3576" data-original-width="4768" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxkZhOu6AS1m6j2F8wLITNmPF8hcct7NdjjMgLIzgacKs3B7gemyPFqeTnOWFHxnroXrA9w_mLugxP6V7sxCTgWipdNZ6byRjHeKzDfY-WcSn8X9ri1C9TAqrIKIunuCgYxkW61glQnIKRpYmJVFoErJpWw-KTjzyMAgmps_EooKimSzx1x-MfOhO29w/w640-h480/Salad%20and%20cucumber%20sandwich%20bento.jpg" width="640" /></a></div><br /><div>Occasionally, I do better with leftovers than with the original! This is a bento very similar to one you've already seen, and it's the same salad, and the same cucumber sandwich, but this time I put Dijon mustard i the dressing and added half a clementine and some dark chocolate as a desert. Plus, I think the plating is prettier. But fundamentally, it is the same meal, which I enjoyed the first time around, so there was no surprise that it was good this time, too!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIxKPYrzw4iUdBwNOfLQoufPThXC-eGBLTdNB1-d6MbdlFqm_mt-Kh4mwjZQuNoLYj5RfFWmYQ8lvpWJA6mlhP4xr4pCnfnzs32_9krBseT5jy7chzjzFlgUcRtQb4e-O0y4TCcA-ba6Dfv-N5RhEK12gF3l2qmbUNtKJGZiugLWLvrzRWh4ibhQJDR4/s4509/Quesadilla%20bento.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3386" data-original-width="4509" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIxKPYrzw4iUdBwNOfLQoufPThXC-eGBLTdNB1-d6MbdlFqm_mt-Kh4mwjZQuNoLYj5RfFWmYQ8lvpWJA6mlhP4xr4pCnfnzs32_9krBseT5jy7chzjzFlgUcRtQb4e-O0y4TCcA-ba6Dfv-N5RhEK12gF3l2qmbUNtKJGZiugLWLvrzRWh4ibhQJDR4/w640-h480/Quesadilla%20bento.jpg" width="640" /></a></div><br />A recovering-from-an-injury meal: Refried beans, Banza chipotle "rice," Tofutti sour cream, a non-dairy quesadilla made from Wegmans plant-based cheddar shreds, avocado, and some homemade salsa. This was fine, nothing exciting, but perfectly serviceable.<br /><div><br /><div><br /></div><div><h2 style="text-align: left;">Dinner</h2><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBGmmhG2rX6ujAi4NosO3H8L3unoYn9Fwk9ovYjT_0PRMi3Hg7jmG7L5erPPhT8o9m4ap0kqe-61S7bLhdg6puiUP5_ASUO_gxE2nqYmc2-SBsIz9vJ9p14jkOcxduC3Z1wj2-5cSOQ2HEP-MTYKs9_k9d4gTF8sUBrZ7clqJ67NHcmtyWV-iGyUu4YQ/s4474/Sausage%20with%20RightRice%20risotto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3354" data-original-width="4474" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSBGmmhG2rX6ujAi4NosO3H8L3unoYn9Fwk9ovYjT_0PRMi3Hg7jmG7L5erPPhT8o9m4ap0kqe-61S7bLhdg6puiUP5_ASUO_gxE2nqYmc2-SBsIz9vJ9p14jkOcxduC3Z1wj2-5cSOQ2HEP-MTYKs9_k9d4gTF8sUBrZ7clqJ67NHcmtyWV-iGyUu4YQ/w640-h480/Sausage%20with%20RightRice%20risotto.jpg" width="640" /></a></div><br /><div>I probably would have shown this to you elsewhere, but the lighting was awful and so was the photography, so I thought it would go better here. This was, however, a making-do-with-what-I-had kind of meal, with RightRice basil risotto, some veggie sausages cooked with tomato and onions, and peas and carrots. To make this, I used my last roma tomato, my last two carrots, and the last bit of peas in my freezer. You'd think I planned this, though, as well as it all went together!</div><div><br /></div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdHIHC5QXX43p3Mjqu7cKulyqzVLzRxj8c8aQLbmRtyUZQZ-HMuNmhDYjABCLSTrXZ_WiATDAEjarSM97EeRkhzoEeCuTtIH_dNpYen7wl8pz9Ch8JTDJF3lEQV4xSrAZqtqQJG5XXWADRaCLC0LQLUJ9pkUFLbGvP2N8qxhvDBP_-AtuGFp-6AAVKl8/s4425/Korean-style%20dinner%20with%20nuggets,%20rice,%20and%20salads.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3320" data-original-width="4425" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdHIHC5QXX43p3Mjqu7cKulyqzVLzRxj8c8aQLbmRtyUZQZ-HMuNmhDYjABCLSTrXZ_WiATDAEjarSM97EeRkhzoEeCuTtIH_dNpYen7wl8pz9Ch8JTDJF3lEQV4xSrAZqtqQJG5XXWADRaCLC0LQLUJ9pkUFLbGvP2N8qxhvDBP_-AtuGFp-6AAVKl8/w640-h480/Korean-style%20dinner%20with%20nuggets,%20rice,%20and%20salads.jpg" width="640" /></a></div><br />More bad lighting! Here we have a snow pea-and-carrot salad, Korean cucumber salad, rice with everything bagel seasoning, vegan nuggets in a sauce improvised from equal parts soy sauce and sweet chili sauce, and ketchup-pepper stir fry. It was good! I made this just because I had the ingredients available. It wasn't a special plan or anything.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qNAmcpkGYJJKOO3Fsqu4tvz60NJ3W693hdxR65siNsOnflLHNqWpYvVSH5PbH57ksEXo9Slf3AuIhawexN-mqPWBkpdoPvIMKKY3w8lVyfBkcpVnMKC1lp2GeK-MnXjaCI5bVIPyVfGVydcf6PexQrqJGfZ9k6PNPQLzm7_k36w4Jx_qmoynzwBKSHo/s4773/Turnip%20bean%20balls%20and%20leftover%20RightRice.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3579" data-original-width="4773" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qNAmcpkGYJJKOO3Fsqu4tvz60NJ3W693hdxR65siNsOnflLHNqWpYvVSH5PbH57ksEXo9Slf3AuIhawexN-mqPWBkpdoPvIMKKY3w8lVyfBkcpVnMKC1lp2GeK-MnXjaCI5bVIPyVfGVydcf6PexQrqJGfZ9k6PNPQLzm7_k36w4Jx_qmoynzwBKSHo/w640-h480/Turnip%20bean%20balls%20and%20leftover%20RightRice.jpg" width="640" /></a></div><br /><div>Sometimes, the leftovers combine themselves in a way that was better than anything I come up with on my own. This was one of those times. I have some leftover turnip and white bean patties with mayo for dipping and some leftover RightRice mixed with leftover cooked spinach and onions and a bit of leftover cashew-based cheese sauce. <i>So good</i>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCN2Erm3sx1LdTrJ_r2j9kJkYGZwL8AI9Ojn2Ch3yvSlOaUH0GX8iYSk6CO4Rtjeb20ivTPRJu8sCDujTkIXGaochkyA6DoAyjV0mZJ_B0MyQZ4GtofuvhAVfzBmPugGnGYnlst9piPRO1iE1OsBXOV-z1lsR_fGDwwdwNMHe13dTJmHIhbNGOWJ5wmg/s4282/Tuna%20onigirazu%20and%20avocado.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3210" data-original-width="4282" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCN2Erm3sx1LdTrJ_r2j9kJkYGZwL8AI9Ojn2Ch3yvSlOaUH0GX8iYSk6CO4Rtjeb20ivTPRJu8sCDujTkIXGaochkyA6DoAyjV0mZJ_B0MyQZ4GtofuvhAVfzBmPugGnGYnlst9piPRO1iE1OsBXOV-z1lsR_fGDwwdwNMHe13dTJmHIhbNGOWJ5wmg/w640-h480/Tuna%20onigirazu%20and%20avocado.jpg" width="640" /></a></div><br /><div>Here we have the end of my "tuna" salad made into onigirazu with my last bit of sushi rice and my last nori sheet, served with a half an avocado I had in my fridge and the end of some snow pea and carrot slaw. This was basically just a "what's in the fridge" meal, but it worked! I added some sriracha mayo to the tuna to make it a bit different and it was delicious.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkfGb7fUj1kCPI_SyPVrKOISVYc2h6xs8o7XtXukysnE6wW8Is7vKkXRpO0roK9WofKbY3Zku63h8dIv_yPZ095qjDUomTScZkE1rtjM6X9OTReGAYEg35awZejlKkGuv3775j-OcTygRAaYwlyLAphzxP0msV-Q8LmbOmxUKpgzZEiJq2FEvPd5CgFk/s4488/Peanut%20butter%20gochujang%20ramen%20with%20JUST%20Egg.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3368" data-original-width="4488" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkfGb7fUj1kCPI_SyPVrKOISVYc2h6xs8o7XtXukysnE6wW8Is7vKkXRpO0roK9WofKbY3Zku63h8dIv_yPZ095qjDUomTScZkE1rtjM6X9OTReGAYEg35awZejlKkGuv3775j-OcTygRAaYwlyLAphzxP0msV-Q8LmbOmxUKpgzZEiJq2FEvPd5CgFk/w640-h480/Peanut%20butter%20gochujang%20ramen%20with%20JUST%20Egg.jpg" width="640" /></a></div><br /><div>So many of these compilations include me saying this, but oh, well, I'll say it again: I was having a profound struggle and thus I made ramen. This one has a sauce of peanut butter, soy sauce, brown sugar, gochujang, and some vegan mayo mixed with some of the ramen water, and there are ramen noodles, carrots, and broccoli in the bowl. I topped it off with some folded JUST Egg from my freezer. I ate a comforting bowl of spicy noodles and lived to tell the tale another day.</div></div></div><div><br /></div><div><br /></div>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-54814918740978395962024-03-15T15:00:00.001-04:002024-03-15T15:00:00.132-04:00Monbento Square #52 (Single Tier)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2xK6gYnv0qqmnHb6n7l5k_dwBwYNZdM_e3VyFsfmlpSUAAYREWb4Wrgw-Wwyoc_uBwfxQ_iIivMn1cHwUyYcsikpvSm16s5m3mePu-bQw7MQJ8-wgrAn1AJs8XX9Hho8Y6FvFAHlSZwm9nYEC9SWdnXARhXuZK6JAepXmVBio-zcudXqPqT8hYNvi0I/s4675/'Tuna'%20onigirazu%20and%20snow%20pea%20slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3505" data-original-width="4675" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2xK6gYnv0qqmnHb6n7l5k_dwBwYNZdM_e3VyFsfmlpSUAAYREWb4Wrgw-Wwyoc_uBwfxQ_iIivMn1cHwUyYcsikpvSm16s5m3mePu-bQw7MQJ8-wgrAn1AJs8XX9Hho8Y6FvFAHlSZwm9nYEC9SWdnXARhXuZK6JAepXmVBio-zcudXqPqT8hYNvi0I/w640-h480/'Tuna'%20onigirazu%20and%20snow%20pea%20slaw.jpg" width="640" /></a></div><br />I blame my continued struggles with Daylight Savings Time for the whisps of plastic wrap here--it's not actually full-on plastic wrap, though it's some sort of plant-based flexible wrap--but you did not come here to read about plastic wrap. So what I have here is a snow pea and carrot slaw (recipe <a href="https://www.sidewalkshoes.com/snap-pea-slaw/">from Sidewalk Shoes</a>), a segmented clementine, some vegan "tuna" onigirazu, and a few squares of dark chocolate with almonds.<p></p><p>Okay, so this tuna? It's <i>amazing</i>. I found vegan tuna that is <i>tuna</i>. I'm not making sense, but really, I was amazed. I have not eaten tuna in about 8 years, so please bear that in mind--I have no idea how my palate has changed--but this was pretty much what I remembered. In any case, the filling in this onigirazu is just seasoned sushi rice and some Franklin Farms tuna salad (I even used the recipe <a href="https://www.franklinfarms.com/tuna-salad">on their website</a>).</p><p>They don't sell the Franklin Farms tuna at my usual store, but I <i>will</i> be buying it again if I run across it!</p><p>Okay, so all that said: This was a really satisfying lunch. I only made onigirazu because I was out of bread, but I'm glad I was out of bread--I haven't had onigirazu in a long time, and I haven't branched out from my ruts in a while with regard to onigirazu, either. I've been making some pretty predictable stuff. Plus, this got me using my nori sheets. Nori is one of those things I have been keeping on hand at all times, but I think it might not be something I replace right away when it's gone. I'm holding steady in the use-stuff-up mode, to the extent I can--some stuff I will buy again, and some stuff I'll try to keep from buying.</p><p>But it is nice to have when you run out of bread, to be fair. Still, there is always deconstructed sushi bowls, so bravery in a land without a kitchen stocked with nori is in my near future.</p><p>Or at least for the next few weeks. Wish me luck.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-10987025701657872442024-03-14T15:00:00.000-04:002024-03-14T15:00:00.359-04:00Sequestration Meal #676<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vaRIje1GhIWw5o37OMzziDQYJbKpiLzLX3akhTjDcZgicr-xvfL3MBQBkhNrYBTfL90xpT388xamEIiG-5cggb4CGuiOF-K9-Hp28xnMuG_UOVgxlCOzr3tP19w7cIIFPYjk1gVb1Ut1q8rB4DelhzyQ6WbIAO8V_sKKlx6YFU22t0ALCIFogE0UCLE/s4675/Beefy%20pastina%20soup%20with%20corn%20muffin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3505" data-original-width="4675" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6vaRIje1GhIWw5o37OMzziDQYJbKpiLzLX3akhTjDcZgicr-xvfL3MBQBkhNrYBTfL90xpT388xamEIiG-5cggb4CGuiOF-K9-Hp28xnMuG_UOVgxlCOzr3tP19w7cIIFPYjk1gVb1Ut1q8rB4DelhzyQ6WbIAO8V_sKKlx6YFU22t0ALCIFogE0UCLE/w640-h480/Beefy%20pastina%20soup%20with%20corn%20muffin.jpg" width="640" /></a></div><br />Continuing on in my mild efforts to use things up, here we have a "beefy" pastina soup, which I veganized from a recipe I found for something similar. I started by making my usual ground beef-style TVP, which I set aside to marinate while I cooked onions, celery, and carrots in some olive oil. I then added the seasonings recommended by the recipe--salt, garlic powder, oregano, red pepper flakes, and thyme--and let everything get to know each other before adding some vegan "beef" broth made from Better than Bouillon "No Beef," a bay leaf, the TVP, the end of a can of tomatoes, and some frozen spinach. Toward the end of the cooking time, I threw in a bit of pastina.<div><br /></div><div>I had this with a homemade corn muffin. All in all, this was <i>delicious</i>, and I'd happily have it again! The one thing I'd change, and will change before I give you a proper recipe, is that it wasn't enough broth. TVP sucks up liquid, so I should have added more. But I loved the red pepper flakes in this, which I wouldn't have thought of on my own. Truly so, so good!</div><div><br /></div><div>My efforts are, as I said, mild. In this case, I used things I virtually always have on hand, so I am not sure how much that might have helped matters, except that I did have half a can of tomatoes to use. But I still think this is a useful exercise, because if I'm not being too adventurous, I'm not buying other things, at least.</div><div><br />It's a theory. <p></p></div>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-81677480535790823052024-03-13T15:00:00.001-04:002024-03-13T15:00:00.249-04:00Sequestration Meal #675<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHJ7ocOcKSdH4PmW0prxA8TGz6cygpm5gJRwA9GcKZaBvjMl77c4100kPsS60uqevVoM-VRhTllFn1Gwnz6kmyv5JKs_MaXaCNxm0BbvHDn7FAGd9oWMBQ3LM2yUUv86SGDp-fCIpe7KaYxuoX1xI0XNzDmdMpz6YrE844kXvCThaqf5M1l3NrNtAFmg/s4630/Rice%20and%20beans%20with%20veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3473" data-original-width="4630" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHJ7ocOcKSdH4PmW0prxA8TGz6cygpm5gJRwA9GcKZaBvjMl77c4100kPsS60uqevVoM-VRhTllFn1Gwnz6kmyv5JKs_MaXaCNxm0BbvHDn7FAGd9oWMBQ3LM2yUUv86SGDp-fCIpe7KaYxuoX1xI0XNzDmdMpz6YrE844kXvCThaqf5M1l3NrNtAFmg/w640-h480/Rice%20and%20beans%20with%20veggies.jpg" width="640" /></a></div><br />There is still steam coming up off my bowl here, so please forgive the effect in the photo! More use-what-you've-got food: tomato herb rice with white beans and spinach (recipe <a href="https://www.budgetbytes.com/tomato-herb-rice-with-white-beans-and-spinach/">from Budget Bytes</a>), carrots and snow peas (recipe <a href="https://www.tasteofhome.com/recipes/carrots-and-snow-peas/">from Taste of Home</a>, veganized with vegan butter), and some yellow and orange bell peppers and onions sauteed in some olive oil.<p></p><p>I had part of a can of white beans left after the meatloaf I made, so I made this rice dish to use them up. I had everything else on hand anyway, though I did substitute plain petite diced tomatoes for the fire roasted--I never seem to buy fire roasted tomatoes, though probably I ought to. It was tasty. I used to make something like this, just winging it, quite a lot of the time, but I haven't in a long time. My--admittedly "mild"--efforts to reduce my pantry stocks a bit should encourage more meals like this, I hope.</p><p>The world is scary and food is pricey these days, but somehow, I'm endlessly reassured by the presence of rice and beans. So versatile, delicious, and usually pretty cheap--a bit of reassurance in the midst of it all.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-6163894957630176792024-03-12T15:00:00.001-04:002024-03-12T15:00:00.258-04:00Sequestration Meal #674<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHGJ1Qm54ypeYrz-O1kaOvrDK4PKsKZTWI9R2jDUv_VtJORm21Ro7k15LjZxy1WRMP2opTwF6QNg5BDFh_pjSQpHGmtRzNcD0I08TvXc4c8ltLS4S11msGQ3PpaQU04D8RFqIdgLm86hkHkQAaNOHTUNlF2BYMm5L7CypEDhvYjZ3BTBdNcxo5Zbass0/s4654/Soy%20curls%20meatloaf%20with%20mashed%20potatoes%20and%20veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3491" data-original-width="4654" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWHGJ1Qm54ypeYrz-O1kaOvrDK4PKsKZTWI9R2jDUv_VtJORm21Ro7k15LjZxy1WRMP2opTwF6QNg5BDFh_pjSQpHGmtRzNcD0I08TvXc4c8ltLS4S11msGQ3PpaQU04D8RFqIdgLm86hkHkQAaNOHTUNlF2BYMm5L7CypEDhvYjZ3BTBdNcxo5Zbass0/w640-h480/Soy%20curls%20meatloaf%20with%20mashed%20potatoes%20and%20veggies.jpg" width="640" /></a></div><br />I am making a mild effort to use what I've got rather than buying new stuff. (Mild. I've reached the conclusion that anything more is too much for me to handle emotionally at the moment.) I had a few mushrooms to use up, some soy curls, and some wheat gluten, and that was the basis for this vegan meatloaf (recipe <a href="https://fullofplants.com/the-best-vegan-meatloaf/">from Full of Plants</a>). I had my meatloaf with steamed broccoli, some yellow squash, and mashed red potatoes with some parsley mixed in. <p></p><p>This was pretty good, although as with most things made with wheat gluten I'm looking forward to the leftovers more than the original! It was a bit softer than I anticipated, though I could have addressed that by kneading the mixture a bit more, probably, and I think it will be firmer when had as leftovers.</p><p>The vegetables were the star of this meal, I think--absolutely delicious. But I expect nothing else from me--the sides are usually my favorite part of a meal.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com4tag:blogger.com,1999:blog-2069660946567587305.post-7297943211201789262024-03-11T15:00:00.000-04:002024-03-11T15:00:00.130-04:00Sequestration Meal #673<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qY5QgvnSIZnx7TFLnP0XlF6doG8IGtHxIMWLoGj5l6tYPVnCKrXTbu4_MGQ-R4f2g6OF549wzOg55R_4aKlEg89tGAOWzglerKsHXiwLLGCdoLXOAQ1c24qeqsb9Ea8eJ-CC-juQjd5ZoOhRizjEvbKFvPbzpfvUVGdpIlSE-CeZ8rquW-gK_cVo1sw/s4826/Couscous%20salad%20with%20hummus%20quesadilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3620" data-original-width="4826" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qY5QgvnSIZnx7TFLnP0XlF6doG8IGtHxIMWLoGj5l6tYPVnCKrXTbu4_MGQ-R4f2g6OF549wzOg55R_4aKlEg89tGAOWzglerKsHXiwLLGCdoLXOAQ1c24qeqsb9Ea8eJ-CC-juQjd5ZoOhRizjEvbKFvPbzpfvUVGdpIlSE-CeZ8rquW-gK_cVo1sw/w640-h480/Couscous%20salad%20with%20hummus%20quesadilla.jpg" width="640" /></a></div><br />There is a recipe for a carrot and tahini couscous salad on the back of the Bob's Red Mill package of tri-color pearl couscous; this is that salad. I have it here with some almost-forgotten cucumber-tomato salad I had in the fridge and a homemade red pepper hummus and vegan mozzarella quesadilla.<p></p><p>Does this sound weird together? For some reason, it really appealed tome, and I thoroughly enjoyed it. I haven't put hummus and cheese together on a quesadilla before, but it was lovely. </p><p>The salad is pretty great, too, though I think it could have used more dressing. The flavor of the dressing is there, but the couscous soaks it all up, so it can get a bit dry. Not to worry, though! That's easily remedied by making more dressing.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-50763355947036179152024-03-08T15:00:00.000-05:002024-03-08T15:00:00.139-05:00Sequestration Meal #672<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyBILuIp4b2dulJ3RbRrqN-3wYi9YubFbnNMYqZQetRptQ4r4NiQXUKriDQFrC3bJ5_I4zrnIvqlDVBllg-pl1rmhuSeRqw0tBvlVeUe2XuE69ZuGsv31vBVKI9VvDZuu2TNzsS4JsJj2GaEHz-rFg7ntk32Vt-1RqskxzpZmcQXaBaJTkHoSNVexPbg/s4725/Cheesesteak%20and%20salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3544" data-original-width="4725" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLyBILuIp4b2dulJ3RbRrqN-3wYi9YubFbnNMYqZQetRptQ4r4NiQXUKriDQFrC3bJ5_I4zrnIvqlDVBllg-pl1rmhuSeRqw0tBvlVeUe2XuE69ZuGsv31vBVKI9VvDZuu2TNzsS4JsJj2GaEHz-rFg7ntk32Vt-1RqskxzpZmcQXaBaJTkHoSNVexPbg/w640-h480/Cheesesteak%20and%20salad.jpg" width="640" /></a></div><br />This was a weekend lunch I thought would be less involved to make than it was, but oh, well, it was still tasty! I made a previously-beloved recipe for a vegan Philly cheesesteak sandwich (<a href="https://www.veganosity.com/vegan-philly-cheesesteak/">from Veganosity</a>) using sliced smoked vegan provolone instead of the cheese sauce and a salad made of iceberg lettuce, cucumbers, onion, Bac'n bits, and some Spanish olives with ranch dressing (homemade, and vegan, obviously).<p></p><p>I broiled the cheese with the roll so it would get melty, then added the soy curls, mushrooms, and peppers. I worked out well, though I do like the homemade cheese sauce better--honestly, there isn't a cheese sauce I've ever had that I liked as much as the Veganosity one. But hey. I have limits. In theory...</p><p>The salad was fine, nothing special, but I had the iceberg lettuce and it needed to get eaten. I am not sure why I bought iceberg lettuce, but I think maybe I couldn't get anything else at the time I was at the store--I remember going kind of late and the store was very picked over.</p><p>Do you like iceberg lettuce?</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-84053700087562040872024-03-07T15:00:00.002-05:002024-03-07T15:00:00.126-05:00Interlude: A Packed Lunch<p>I'm being brave and doing something that defies categorization. A sequestration meal, it was not. But it also didn't fit exactly into one container system. Normal people do not worry about such things, but I like categories and numbers and consistency.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyGrVIvNyh6BA5zVR8wVC7NOqkqmTNNszHl1_LMDLj9eEwkhdKjErrPsmqEJ3F6gKKh3wqnXYXj4ngmK2ENEfn0leuZcSwxbRoQTVfe0Qw-Lpj2vQ_zxx1PJRDa-cCVvCHXhuO5fhI6rzaEGwyPStcBfnKRBtoAtysJgQhLIxMO4Ju8KwkMUaYbBKlIw/s4725/Sandwich%20and%20banana%20lunch.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3544" data-original-width="4725" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRyGrVIvNyh6BA5zVR8wVC7NOqkqmTNNszHl1_LMDLj9eEwkhdKjErrPsmqEJ3F6gKKh3wqnXYXj4ngmK2ENEfn0leuZcSwxbRoQTVfe0Qw-Lpj2vQ_zxx1PJRDa-cCVvCHXhuO5fhI6rzaEGwyPStcBfnKRBtoAtysJgQhLIxMO4Ju8KwkMUaYbBKlIw/w640-h480/Sandwich%20and%20banana%20lunch.jpg" width="640" /></a></div><p>So. This is a packed lunch, using both the insulated jar and sides bento I have, and my Skater lunch box, plus a few extras I threw in my bag. This is the makings of a smoked tofu-based "crab" salad sandwich with some shredded iceberg lettuce and a "sausage" roll (why is it called that?), a cucumber-tomato salad, a banana, some barbecued kettle chips, and a little cup of salt and pepper.</p><p>Whatever one calls it, it was good! I made the sandwich filling on the weekend to have for packed lunches later in the week because I hadn't cooked enough for leftovers to get me through. But it's a nice reminder that meal prep doesn't always mean having leftovers for any and all weekdays.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com4tag:blogger.com,1999:blog-2069660946567587305.post-28765767531056454492024-03-06T15:00:00.000-05:002024-03-06T15:00:00.142-05:00Sequestration Meal #671<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJCLjLKnqYmeNHwGj9ym1TBLgPxyQblDKoHvw6tMwA9izK9fcEkf0usR3M-FVcDU7XaPjN6TsznyQkoqJnkBxTQuAPmtsxGrQ_T-GoPBzqd3SAj2t6FqseVQT1xQ0gYf9wwnNfF942wFf3ofHNvnIGRwFp-MqqjQpTpfSHovMIJguYM7POG7iXiR7LUY/s4725/Stroganoff%20and%20veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3544" data-original-width="4725" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJCLjLKnqYmeNHwGj9ym1TBLgPxyQblDKoHvw6tMwA9izK9fcEkf0usR3M-FVcDU7XaPjN6TsznyQkoqJnkBxTQuAPmtsxGrQ_T-GoPBzqd3SAj2t6FqseVQT1xQ0gYf9wwnNfF942wFf3ofHNvnIGRwFp-MqqjQpTpfSHovMIJguYM7POG7iXiR7LUY/w640-h480/Stroganoff%20and%20veggies.jpg" width="640" /></a></div><br />This didn't work out as expected, but it was tasty. So we'll take it. This was the Beyond Steak stroganoff (recipe <a href="https://www.beyondmeat.com/en-US/recipes/beyond-steak-stroganoff">on their website</a>) with sauteed orange peppers and onions and some steamed broccoli.<p></p><p>The stroganoff had too much broth. I'm not sure why the recipe called for so much; it was too liquid-y and no matter how long I simmered it, it didn't thicken up. For the leftovers, I reheated the noodles in the sauce and added more sour cream, and that made for a more expected consistency. But either way, it was still good.</p><p>(The noodles, incidentally, are the Light N' Fluffy macaroni dumplings, a perpetual little joy I bought too many packages of once I was finally able to get them again.)</p><p>Just a good, basic meal.</p><p>Emotionally, I am starting to feel a little better. I'm taking control over what I can, and that helps. And my shoulder usually doesn't stop me from doing things anymore. Hope you're all doing well.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-47909008214139180952024-03-05T15:00:00.002-05:002024-03-05T15:00:00.170-05:00Sequestration Meal #670<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7f4fSnDvA_odD3oylWLjw6KzmwGgFzql1YhF6n1ZjAhNu8qUFGqPZU2niCp8LLxYBwRV4K6V1Zbjtat5Q-tQ_3S-8esHfQlAfgMADzElTH5KLnTDUScgA_Fhte-SdZvzofUx5Hm3RaiudkOnCG5U0BOzaguxVWDfn-ARsTlluw5UtMuEmi92elwOkhE/s4721/Cheesy%20soup%20with%20dumplings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3541" data-original-width="4721" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7f4fSnDvA_odD3oylWLjw6KzmwGgFzql1YhF6n1ZjAhNu8qUFGqPZU2niCp8LLxYBwRV4K6V1Zbjtat5Q-tQ_3S-8esHfQlAfgMADzElTH5KLnTDUScgA_Fhte-SdZvzofUx5Hm3RaiudkOnCG5U0BOzaguxVWDfn-ARsTlluw5UtMuEmi92elwOkhE/w640-h480/Cheesy%20soup%20with%20dumplings.jpg" width="640" /></a></div><br />I made this soup from odds and ends. It was really good, though it prompted the discovery that I was out of TVP. (Soy curls blitzed in the food processor it is, then!) And I took the lesson from my last low spend month and made dumplings, which was great, too.<p></p><p>So what is this?</p><p>Half an onion I had in the fridge, a carrot, some mushrooms, garlic, broccoli stems and some florets, the core of a cauliflower and some florets, chopped red potato, some broth, leftover nacho cheese (a cashew-based one), soy curls, and peas. I garnished it with a bit of fresh parsley.</p><p>Something about soup with dumplings is like a hug; bonus points if the soup also has potatoes!</p><p>It's nice to be able to cook what I want, as I want, like this; my injury is really healing well now, and my spirit is coming back from the blows of the last few months. Making this has me wondering if I should embark on another low spend month--not so much for the money, as for the need to clear out my pantry. What's your vote?</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com6tag:blogger.com,1999:blog-2069660946567587305.post-13001905204974598542024-03-04T15:00:00.002-05:002024-03-04T15:00:00.149-05:00Sequestration Meal #679<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBK8SNn0ho9O7ZAxSeB3zn4qE0gJOQxQtZ0gVX4r7eeHcpBkiN_6B7WKpOV8cRO7uplJyIiPrGNlSFhVbc300vdqC58GMhrI5IJas9KggTzDwL8SJDxl11-Rhc-kYq5Ml9pAzDTlifSCs_kyIuT26dsrP1VIeOqFzrbyI_rkTsR20X_QiMEEn0nVGn0s/s4626/Enchiladas%20with%20rice%20and%20beans.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3470" data-original-width="4626" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBK8SNn0ho9O7ZAxSeB3zn4qE0gJOQxQtZ0gVX4r7eeHcpBkiN_6B7WKpOV8cRO7uplJyIiPrGNlSFhVbc300vdqC58GMhrI5IJas9KggTzDwL8SJDxl11-Rhc-kYq5Ml9pAzDTlifSCs_kyIuT26dsrP1VIeOqFzrbyI_rkTsR20X_QiMEEn0nVGn0s/w640-h480/Enchiladas%20with%20rice%20and%20beans.jpg" width="640" /></a></div><br />These are the last of my corn tortillas, and likely the last enchiladas I'll make this winter. They were a great note to end on! Here you see a simple Mexican rice (recipe <a href="https://www.thissavoryvegan.com/simple-vegan-mexican-rice/">from This Savory Vegan</a>), what Nora Cooks calls <a href="https://www.noracooks.com/the-best-vegan-enchiladas/">her Best Vegan Enchiladas</a>, and easy homemade refried pinto beans (recipe <a href="https://nowcookthis.com/easy-homemade-refried-beans/">from Now Cook This</a>). I topped the enchiladas with some Tofutti sour cream and a sprinkling of cilantro.<p></p><p>I don't know if these are the <i>best </i>enchiladas ever, but they were really, really good! As I was making them, it occurred to me how accessible a recipe it was--although I made my own sauce and "cheese" (a cashew cream-based one), which was a bit time consuming, I'm pretty sure you could get the ingredients almost anywhere, even if you had to have some of them shipped to you. (Nutritional yeast may not be universal, I guess, but is easily found online.) But you could serve this to someone who wasn't vegan without them being suspicious of you being "weird," because the filling is "normal" things--cauliflower, mushrooms, walnuts.</p><p>The sides were both good enough that I could have made a meal of them on their own. This is likely to be my go-to easy Mexican rice from now on, for the times I don't feel like adding onions and peppers and whatnot. Meanwhile, having given up on finding good refried pinto beans in a can, making my own is so much better. And cheaper, too, even using canned beans.</p><p>That's not to say that refried beans in a can are not in my future. We all have lazy seasons, or seasons we can't do as much--if my shoulder hadn't gotten so much better, there is no way I could have mashed the beans--but I'll tilt more toward this, I think, for the future. As I say, they are good enough to be a main dish.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-65883992371310608032024-03-01T15:00:00.001-05:002024-03-01T15:00:00.342-05:00Monbento Original #73 (Double Tier)<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfhMrgfPDgKSUO4i4YmWZ__ANCc7Y-kah1SeD5RUM7VSjumgmvEg7ORO1U57d0q_AR7bIehEEM4v7UMI6KU1NpubkNITckA5LyU-0bOCTH3cCmV8BHQWEJFNYOJ_MrnS20QSIteBGBINhxNcEvMMJmTKpvOTZhUYhKVoZsyVZKwAxyrTxaQnWMLovvpk/s4746/Pasta%20salad%20and%20pinwheels%20bento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3561" data-original-width="4746" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfhMrgfPDgKSUO4i4YmWZ__ANCc7Y-kah1SeD5RUM7VSjumgmvEg7ORO1U57d0q_AR7bIehEEM4v7UMI6KU1NpubkNITckA5LyU-0bOCTH3cCmV8BHQWEJFNYOJ_MrnS20QSIteBGBINhxNcEvMMJmTKpvOTZhUYhKVoZsyVZKwAxyrTxaQnWMLovvpk/w640-h480/Pasta%20salad%20and%20pinwheels%20bento.jpg" width="640" /></a></div><br /> On Fridays--and this was a Friday, though not today; I schedule in advance--I am basically just eating whatever is left before the weekend. You don't always see such meals. But here I thought I might as well bring you along for it. This is Tofurky-and-spring-mix pinwheels with a bit of vegan mayo on a tortilla; some Trader Joe's chili lime tortilla chips; segments of clementine; and pasta salad made from leftover red lentil spirals in sweet potato pumpkin sauce (a box of Annie's).<p></p><p>To make this pasta salad, I added vegan mayo, shredded carrot, scallions, Spanish olives, and seasoned salt to my leftovers. It was pretty good, though I'm still on the fence about red lentil pasta. It's definitely got more protein, which is great, and it's not necessarily a <i>bad</i> texture, but it's not as good to me as the wheat pasta.</p><p>I got through a hard week! How was yours?</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-23564215917853700482024-02-29T15:00:00.001-05:002024-02-29T15:00:00.139-05:00Insulated Jar & Sides #55<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl36ger4zDpE-dYvncXdePo4k5AKDbszosuguzcSQ5GM3oexEiA29SXZqpQmyoIpOs_CuUvxflq7tGN1yJQ52hmiF-wEABIE1iW0T6LayxuMUZEqNG8LVD1y5mV9Tmy___6nLJqijXclfKbnN32rPhavxBIYOvoNFDBZLVLJQCx6xbegLoYV80NF8DN4g/s4746/Mashed%20potatoes%20and%20gravy%20bento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3561" data-original-width="4746" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl36ger4zDpE-dYvncXdePo4k5AKDbszosuguzcSQ5GM3oexEiA29SXZqpQmyoIpOs_CuUvxflq7tGN1yJQ52hmiF-wEABIE1iW0T6LayxuMUZEqNG8LVD1y5mV9Tmy___6nLJqijXclfKbnN32rPhavxBIYOvoNFDBZLVLJQCx6xbegLoYV80NF8DN4g/w640-h480/Mashed%20potatoes%20and%20gravy%20bento.jpg" width="640" /></a></div><br />You didn't see this the first time around, but here are my leftovers: Snow peas and carrots, mashed potatoes topped with homemade onion gravy, and a few slices of a vegan roast.<p></p><p>The insulated jar did keep the potatoes and gravy at least somewhat warm here, which was great. The gravy probably helped here. This is the <a href="https://cupfulofkale.com/easy-vegan-onion-gravy/">onion gravy from Cupful of Kale</a>, which is really worth the trouble it takes to make it.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-69595008825782900742024-02-28T15:00:00.001-05:002024-02-28T15:00:00.354-05:0010 Vegan Breakfast Ideas (Compilation #59)<p>Winter may be almost over, but I'm not tired of winter foods, especially not the ones that mean I get to have my oven on! There are veggies everywhere here and a few savory options, although you will, as usual, find most of them on the sweet side. I hope they give you a bit of inspiration if you're getting tired of winter yourself.</p><p><br /></p><h3 style="text-align: left;">1. Smoky Maple Tempeh Hash with Brussels Sprouts (Gluten Free, Nut Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROWkI9kwdW0piqX8T3CT1-BNGP6Kj3OEb4NzLcaY-ofS1dSMwUZPs9uLf0HVIjkast3JzHaVtupjzBiFBfKE-Cv4leTozBJsaIY40odQvBDl2-hokcajGzvWWC5RnxVj_i0ODKb0WPaycDTZ-mIKogdbL97g5BiwfEkRp8QKp3WeE174Kzgb4SDmbAJc/s4768/Tempeh%20brussels%20sprouts%20hash%20breakfast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3576" data-original-width="4768" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROWkI9kwdW0piqX8T3CT1-BNGP6Kj3OEb4NzLcaY-ofS1dSMwUZPs9uLf0HVIjkast3JzHaVtupjzBiFBfKE-Cv4leTozBJsaIY40odQvBDl2-hokcajGzvWWC5RnxVj_i0ODKb0WPaycDTZ-mIKogdbL97g5BiwfEkRp8QKp3WeE174Kzgb4SDmbAJc/w640-h480/Tempeh%20brussels%20sprouts%20hash%20breakfast.jpg" width="640" /></a></div><br /><div>I found <a href="https://www.makingthymeforhealth.com/smoky-maple-tempeh-hash-brussels-sprouts/">this recipe at Making Thyme for Health</a>, and it seemed perfect for a winter breakfast, based, as it is, on wintery veggies. You start out by cooking some crumbled tempeh with some soy sauce, maple syrup, Dijon mustard, and various seasonings. To that, we add browned Yukon gold potatoes, shallots, and shredded brussels sprouts. Unconventional? Maybe. But delicious and at least somewhat colorful! To boost my colors, though I didn't really need it, I scrambled some JUST Egg with mushrooms, onions, red bell pepper, and spinach. I had that with multigrain toast triangles spread with margarine. I really outdid myself on this morning!</div><div><br /></div><h3 style="text-align: left;">2. Chai Spiced Baked Oatmeal with Pecan and Walnut Crumble (Gluten Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdRiDPnYhobn2LuOi5yobXnbZTxoXx6k_a2ASLJBlwn3Sjwky3jIzaZMq2kJF-PRAr7h1L2i9NySygKMLV5geYilirOk2Ycd6o5Ygi7vAu_ftYyUIXQ6snDGirVPGXSfAbZoYFZF58hkpVJvtgPkP8KXdafkqNVze5TenCibg2Rp1Na1q7JnaoTPVypI/s4715/Chai%20spiced%20baked%20oatmeal.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3539" data-original-width="4715" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdRiDPnYhobn2LuOi5yobXnbZTxoXx6k_a2ASLJBlwn3Sjwky3jIzaZMq2kJF-PRAr7h1L2i9NySygKMLV5geYilirOk2Ycd6o5Ygi7vAu_ftYyUIXQ6snDGirVPGXSfAbZoYFZF58hkpVJvtgPkP8KXdafkqNVze5TenCibg2Rp1Na1q7JnaoTPVypI/w640-h480/Chai%20spiced%20baked%20oatmeal.jpg" width="640" /></a></div><br /><div>When I was recovering from a shoulder injury and couldn't get to the store, this was perfect, because it didn't require anything fresh--maybe a testament to both my pantry stocks and my tendency to keep bananas in the freezer. Anyway, this recipe is <a href="https://dishingouthealth.com/chai-spice-baked-oatmeal-with-pecan-crumble/#recipe">from Dishing Out Health</a>. I made it with soy milk and maple syrup, and my chai tea was herbal. It was amazing with a bit of non-dairy yogurt and some hot tea!</div><div><br /></div><h3 style="text-align: left;">3. Leek and Potato Latkes (Gluten Free, Nut Free, Soy Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiFI10fnuJmbcEH17iPQduBYLhYhuNlcaF_4hi-XMFx_Z6WTfPZ8NbRl6jFeL89i5iQm8egbZr_k7HNqn7QGwvXMf1Mg2qUf_W_IyaxKPrjMYZ4zRT746DxfrK_dzkZ8QZa4Ei_FYBwFxM89HjCLRhzeVtdYiMtpVmGCP1ptcJutJz8mQy1tXa51tKeI/s4854/Leek%20and%20potato%20latkes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3641" data-original-width="4854" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiFI10fnuJmbcEH17iPQduBYLhYhuNlcaF_4hi-XMFx_Z6WTfPZ8NbRl6jFeL89i5iQm8egbZr_k7HNqn7QGwvXMf1Mg2qUf_W_IyaxKPrjMYZ4zRT746DxfrK_dzkZ8QZa4Ei_FYBwFxM89HjCLRhzeVtdYiMtpVmGCP1ptcJutJz8mQy1tXa51tKeI/w640-h480/Leek%20and%20potato%20latkes.jpg" width="640" /></a></div><br />I made these from <a href="https://veganfocus.com/potato-leek-latkes/">a recipe at Vegan Focus</a>, using chickpea flour in place of all-purpose flour as suggested, for a boost in protein. These smelled amazing when I was cooking them and the taste did not disappoint! I had these crispy latkes with some Tofutti sour cream, frozen veggie sausages, and a latte--truly a perfect breakfast.<div><br /></div><div><h3 style="text-align: left;">4. Beet and Almond Muffins (Soy Free Option)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8juqr-ZocdCkG0q8d2aY2YJAKnW66BUCFZ84_UuhiS1AZzPZL0F2ekCIHtownf4ZLr8QGYZsPH7rUONN8EfY-A8A4DLbflt5_Hsxsq0Z8PHRGMHEMRP0cTdy3GFdPrjWX-KcztDjPtAxclwXxslSAjT5MA3sQrhZgYTxm1saTQ_pVO_env2L74DFaj0/s4723/Beet%20and%20almond%20muffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3543" data-original-width="4723" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx8juqr-ZocdCkG0q8d2aY2YJAKnW66BUCFZ84_UuhiS1AZzPZL0F2ekCIHtownf4ZLr8QGYZsPH7rUONN8EfY-A8A4DLbflt5_Hsxsq0Z8PHRGMHEMRP0cTdy3GFdPrjWX-KcztDjPtAxclwXxslSAjT5MA3sQrhZgYTxm1saTQ_pVO_env2L74DFaj0/w640-h480/Beet%20and%20almond%20muffins.jpg" width="640" /></a></div><br /><div>I don't <i>need</i> to hide my veggies in baked goods, but it's fun. If you do need to trick yourself into eating veggies, though, this could be a way to do that. The color is gorgeous and the muffins are like soft cookies--like nothing I've ever had, but instantly addictive. I found this recipe <a href="https://www.lilcookie.com/vegan-beet-and-almond-muffins/">at Lil Cookie</a>, and converted the metric measurements to imperial as best I could, but the batter was extremely thick--really much more of a cookie dough than a batter--so I added some soy milk. If you don't do that, then obviously, these are soy free. These have a good amount of protein because of the almond butter, but I rounded one out with a soy latte and some citrusy fruit salad for a delightful winter breakfast.</div><p><br /></p><h3 style="text-align: left;">5. Cranberry Orange Quinoa Breakfast Bake with Orange Yogurt Topping (Gluten Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRscWg4_IdW-D9QJu-vU40-J33uB5znl3_UhXXBals6OXeoBGNo8WNFGAAss5jNaUg04EPhEsmLPn_Q6r1G280EV9_dPwpXRM9_vq7EUTVKEpZSqSwkEiiwnfLSDAKkM09xO0HTndOaJa_bQXjFAZQQCTD39hxezTIc6SWuJjODItr2fqD_QyXcfLY5So/s4299/Cranberry%20quinoa%20breakfast%20bake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3223" data-original-width="4299" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRscWg4_IdW-D9QJu-vU40-J33uB5znl3_UhXXBals6OXeoBGNo8WNFGAAss5jNaUg04EPhEsmLPn_Q6r1G280EV9_dPwpXRM9_vq7EUTVKEpZSqSwkEiiwnfLSDAKkM09xO0HTndOaJa_bQXjFAZQQCTD39hxezTIc6SWuJjODItr2fqD_QyXcfLY5So/w640-h480/Cranberry%20quinoa%20breakfast%20bake.jpg" width="640" /></a></div><br /><div>This is <a href="https://mindfulavocado.com/cranberry-orange-breakfast-bake/">a recipe from Mindful Avocado</a>. Quinoa baked up with a bit of oats, coconut, orange juice, soy milk, and some other things, topped with cranberries, then gets a drizzle of this delicious orange yogurt topping. I love quinoa for breakfast, and baked quinoa is even better!</div></div><div><br /></div><h3 style="text-align: left;">6. Sweet Potato Fritters with Peanut Butter Syrup and Banana (Gluten Free, Soy Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEPYUUnoXl6I8Jvp3HFhZ4_v3SoX86C6mztNF0cCc68dvrBcRHD15He_wMxnibmnMNN7f4uMqmete-J2Pa9P872MXp5B2RgavQha1m-QAu0t2Osy0GS9uPLJoWu6gE2Fn1c6p5vgv60zAPwWFh590VSPn4MWZO6LcJ3xCqAq7RpGnhi5wT03wmSqF6qs/s4749/Sweet%20potato%20fritters%20with%20peanut%20butter%20syrup%20and%20bananas.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3563" data-original-width="4749" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEPYUUnoXl6I8Jvp3HFhZ4_v3SoX86C6mztNF0cCc68dvrBcRHD15He_wMxnibmnMNN7f4uMqmete-J2Pa9P872MXp5B2RgavQha1m-QAu0t2Osy0GS9uPLJoWu6gE2Fn1c6p5vgv60zAPwWFh590VSPn4MWZO6LcJ3xCqAq7RpGnhi5wT03wmSqF6qs/w640-h480/Sweet%20potato%20fritters%20with%20peanut%20butter%20syrup%20and%20bananas.jpg" width="640" /></a></div><br /><div>The desire to use stuff up was the necessity that gave birth to invention here, and it was delicious! I started with a leftover roasted sweet potato, which I mashed with a bit of unsweetened applesauce I needed to use up, some leftover oat flour, and the end of a bag of cornmeal. I added some salt and maple syrup and pan-fried this mixture until golden brown on both sides. On top of that, I added homemade peanut butter syrup and some sliced banana. It was an unconventional breakfast, but lovely! I don't think it's worth its own recipe post, but if you want to try this, here are the amounts: 1 medium roasted sweet potato, skins discarded; 3 tablespoons applesauce; 1/4 cup oat flour; 2 tablespoons cornmeal; 1 tablespoon maple syrup; 1/8 teaspoon salt; pan fry in about 1/4 inch of vegetable oil.</div><div><br /></div><h3 style="text-align: left;">7. Overnight Peanut Butter Banana Shredded Wheat (Soy Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoP7j3aLAsdHDOgIboHscA7rzmvpYkcjamS-Hyn8ul9iWzAZZQ6Bszw7FUQf5MSPTrvZgQqS_6ofsoAWQRic7S87ZFLCvz4HClCsjj7Yevg9wMfRiKd9IJItX4wZTC-exS9p43dIuFtvhKrywcwntSxj0r9uQiF2jBPaBFxnJ5LcMTanWXljlRow3lSc/s3601/Overnight%20shredded%20wheat.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2703" data-original-width="3601" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoP7j3aLAsdHDOgIboHscA7rzmvpYkcjamS-Hyn8ul9iWzAZZQ6Bszw7FUQf5MSPTrvZgQqS_6ofsoAWQRic7S87ZFLCvz4HClCsjj7Yevg9wMfRiKd9IJItX4wZTC-exS9p43dIuFtvhKrywcwntSxj0r9uQiF2jBPaBFxnJ5LcMTanWXljlRow3lSc/w640-h480/Overnight%20shredded%20wheat.jpg" width="640" /></a></div><br /><div>I've had some shredded wheat in my cabinet for a really long time, waiting to be used, while I get distracted by shiny things like fresh produce. But then I ran across <a href="https://www.mjandhungryman.com/overnight-weetabix/">a recipe for overnight Weetabix that said you could substitute shredded wheat</a>, and I knew I had to try it. It starts with a base of the shredded wheat soaked in soy milk, then has a layer of bananas and a layer of coconut yogurt mixed with peanut butter, cinnamon, and maple syrup. I garnished it with more banana in the morning, and it was utterly delightful! I can't wait to try other variations on overnight shredded wheat. If you're not an overnight oats person, this might be up your alley.</div><div><br /></div><div><h3>8. Spiced Moringa Moon Milk (Gluten Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLrYwpXJRupHTuaC0wAqwd3GxwbiHpXohdhsmIMbW9m-A7pRWzGaw59VRXhkA42LUUYbisN2ZSuFmK4ZFZcNxAuhC48ijtQhR2WGPUTc_J1t3C-Wc59Ix6X09yl4fUah8kuIgfsbDg-U67frlWeODq7m4mAsi_D6Q1_XCvDTlkWPHnNomukOKNIdA3C0/s4256/Spiced%20moringa%20latte.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3201" data-original-width="4256" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLrYwpXJRupHTuaC0wAqwd3GxwbiHpXohdhsmIMbW9m-A7pRWzGaw59VRXhkA42LUUYbisN2ZSuFmK4ZFZcNxAuhC48ijtQhR2WGPUTc_J1t3C-Wc59Ix6X09yl4fUah8kuIgfsbDg-U67frlWeODq7m4mAsi_D6Q1_XCvDTlkWPHnNomukOKNIdA3C0/w640-h482/Spiced%20moringa%20latte.jpg" width="640" /></a></div><br /><div>Moringa is the caffeine-free swap for matcha, from what I understand. It has a similar flavor, supposedly, and also makes green drinks. This one is <a href="https://moonandspoonandyum.com/moringa-moon-milk/">a recipe from Moon and Spoon and Yum</a>. It is delicious, but turned out a bit thick, so I ended up adding more soy milk to thin it out. I really enjoyed this.</div></div><div><br /></div><div><h3>9. Spicy Chickpea Salad Toast with Red Onion and Arugula (Nut Free, Soy Free)</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRCtuC1li0OItkPU5_xHQFb2Ek2S4suo-aXHn1tytfCphuK7lqvk7FSnSfXEpjjxd1h7XvR8y9tgUXEiUkY6AfcgtBBqyqFu4FlGmj7vWgA4kpELVq1tBuxJbqdIa1lO0B_9y6t5ag02MzmfcCcT9llf0wNHMKnREdaCEhk3E1kOnjcfMqFvbcLZ3NEc/s4315/Spicy%20chickpeas%20with%20arugula.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3237" data-original-width="4315" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKRCtuC1li0OItkPU5_xHQFb2Ek2S4suo-aXHn1tytfCphuK7lqvk7FSnSfXEpjjxd1h7XvR8y9tgUXEiUkY6AfcgtBBqyqFu4FlGmj7vWgA4kpELVq1tBuxJbqdIa1lO0B_9y6t5ag02MzmfcCcT9llf0wNHMKnREdaCEhk3E1kOnjcfMqFvbcLZ3NEc/w640-h480/Spicy%20chickpeas%20with%20arugula.jpg" width="640" /></a></div><br />Here's another one for the savory breakfast fans out there! This is whole grain toast with some easy spicy chickpea salad (recipe <a href="https://pinchofyum.com/5-minute-spicy-chickpea-salad">from Pinch of Yum</a>), thin sliced red onion, and some arugula. I followed the original recipe's suggestions and added everything bagel seasoning. The salad is really easy--just chickpeas, vegan mayo, sriracha, salt, pepper, and lemon juice--which is great when you aren't wanting to make a production out of breakfast. (I...usually want to make a production out of breakfast. But not <i>always</i>.) This was absolutely delicious! I had two slices like this with some black soybean and black sesame tea made with soy milk--a perfect breakfast!</div><div><br /></div><h3 style="text-align: left;">10. Chocolate Banana Pancake Bowl</h3><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4pUK3eaRwgOG3lnwH7ob67C8bypcfOf5enwlB1Bk6kJdmM950A8K_BWxZ93Sh8VGr8tU50U3WskHyAHw-MejNRRLtKugDPRPdJ6KFZXM05kzlM23hc2K9TMCR95PvGp76IgfolhFQ9hmzFnBQiXhFW4o7j8c2MQoeJWvrK0PavRA4GPj4KWHOwqNcjQ/s5069/Chocolate%20banana%20pancake%20bowl.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3802" data-original-width="5069" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl4pUK3eaRwgOG3lnwH7ob67C8bypcfOf5enwlB1Bk6kJdmM950A8K_BWxZ93Sh8VGr8tU50U3WskHyAHw-MejNRRLtKugDPRPdJ6KFZXM05kzlM23hc2K9TMCR95PvGp76IgfolhFQ9hmzFnBQiXhFW4o7j8c2MQoeJWvrK0PavRA4GPj4KWHOwqNcjQ/w640-h480/Chocolate%20banana%20pancake%20bowl.jpg" width="640" /></a></div><br /><div>I've made these pancakes and the homemade syrup <a href="https://www.elephantasticvegan.com/vegan-chocolate-banana-pancakes/">from Elephantastic Vegan</a> before, and you've even seen them here before, but these days, I'm a lot less inclined (for whatever reason) to just have a stack of pancakes, so I thought I'd show you how I had them as another idea--as a pancake bowl! Essentially, it's the pancakes, but with soy yogurt and blood orange slices to round out the meal. The soy yogurt contributes protein, and both it and the orange slices go beautifully with the rest of the flavors.</div>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-65497353856281853692024-02-27T15:00:00.005-05:002024-02-27T15:00:00.156-05:00Sequestration Meal #678<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOvJ1t-3eXtGL0pomfZnfmd_cXdvUEHYh_8cQtuzvdGsq33XpkEmaNOaedb_WKTl_CH2yVCQN3_TQyytl516uH8a7KgX5KVHz7nvhBHOU6vftfr5QgsGvyevNrjUuy5BcitBUIjmUAcJjdDuxLvcUoGsQf07WGoymXp4msCvUwEitP8JO7gGZ1V3vwbA/s4774/Korean%20salads,%20cauliflower%20leaf%20stir%20fry,%20and%20bulgogi%20with%20rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3582" data-original-width="4774" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOvJ1t-3eXtGL0pomfZnfmd_cXdvUEHYh_8cQtuzvdGsq33XpkEmaNOaedb_WKTl_CH2yVCQN3_TQyytl516uH8a7KgX5KVHz7nvhBHOU6vftfr5QgsGvyevNrjUuy5BcitBUIjmUAcJjdDuxLvcUoGsQf07WGoymXp4msCvUwEitP8JO7gGZ1V3vwbA/w640-h480/Korean%20salads,%20cauliflower%20leaf%20stir%20fry,%20and%20bulgogi%20with%20rice.jpg" width="640" /></a></div><br />I will share recipes for these things if anyone comments wanting them; otherwise, I know I've shared them before: Korean beet salad (actually Ukrainian in origin, but hey), stir-fried cauliflower leaves, Korean carrot salad (also Ukrainian), Nasoya bulgogi strips, and rice.<p></p><p>Although my cauliflower always comes with the leaves mostly trimmed off, I can usually get at least some cauliflower leaf goodness out of a stir fry. It's mostly the cauliflower leaf stems, but those are tasty.</p><p>I don't know what else to say about this other than it was what I needed at the time. </p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com4tag:blogger.com,1999:blog-2069660946567587305.post-53915029707990610242024-02-26T15:00:00.001-05:002024-02-26T15:00:00.240-05:00Sequestration Meal #677<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij140sJHLUg86C9J4CRwifPApWITuch7kV9-VJhWVUAmRc-ffCwRoTGtNHcnup5w6d6t8Z_atvl6TvV527ELI7Sjvy9G99HRLUpM9taQS15da6FMv6mSxEVC1NkoBR55DbZQz3gGbfhSXumIhYpmFuVZ5JlCsnBLkLelPJoojIdtCBURxIdBeNX3FKfes/s4676/Creamy%20white%20beans%20and%20tomatoes%20over%20spaghetti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3508" data-original-width="4676" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij140sJHLUg86C9J4CRwifPApWITuch7kV9-VJhWVUAmRc-ffCwRoTGtNHcnup5w6d6t8Z_atvl6TvV527ELI7Sjvy9G99HRLUpM9taQS15da6FMv6mSxEVC1NkoBR55DbZQz3gGbfhSXumIhYpmFuVZ5JlCsnBLkLelPJoojIdtCBURxIdBeNX3FKfes/w640-h480/Creamy%20white%20beans%20and%20tomatoes%20over%20spaghetti.jpg" width="640" /></a></div><br />Hi, everyone! I have food to share with you. And I've regrouped, and although I am in a hard season, I think I may be in a better shape now.<p></p><p>You know how sometimes, you get terrible news, and although it's kind of awful, it's also just a relief? That's my mode right now. Terrible relief.</p><p>In the midst of that, I used up some stuff I had on hand to make this spaghetti with creamy white beans. The white beans recipe is <a href="https://minimalistbaker.com/creamy-italian-white-bean-skillet-meal/">from Minimalist Baker</a>, and isn't necessarily intended to go with pasta, but it worked. I used dried basil rather than fresh and it was perfectly fine. I sprinkled it generously with black pepper and had something satisfying.</p><p>So, yes, everything is terrible, but also...I'm okay with it?</p><p>See you again soon.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-72804238848768045352024-02-21T09:00:00.001-05:002024-02-21T09:00:00.150-05:00Interlude: More Food Quotations from Days Forgotten<p>There is a slight hiatus on me telling you about food this week, as I am emotionally untethered. I got some unhappy news, which I've been expecting for a while, so I was knocked off kilter. However, I have been collecting more quotes from history about food, and I figured, why not share them now?</p><p>If you missed <a href="https://foodfordissertating.blogspot.com/2023/05/interlude-some-food-quotations-from.html">the first round</a>, check it out first!</p><p>At least some of you liked this before, and so did I! So here are some more head-scratching food quotes from yesteryear. And also this cover from a recipe book put out by Sunkist in 1916. Because it's pretty, of course.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCG2P9VxxRN6Tbh3O3KTL3G_7drcrW1iQf_LIiCmjwU1NOApD4z-jkQZKcmgtdWGUvHFOEMxR4XA7UBM2lv3xMqT834TcxEgFxcn_ZiTXq1GK9RS91_EvTmzApK_Hx6BsA8A039CnL6Ftss4RqCW9PEveNSNymkWc9_UpasP_uOdIGLViRVLEzb2t6Jg/s1613/Sunkist%20Recipes%20Oranges-Lemons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1613" data-original-width="1130" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCG2P9VxxRN6Tbh3O3KTL3G_7drcrW1iQf_LIiCmjwU1NOApD4z-jkQZKcmgtdWGUvHFOEMxR4XA7UBM2lv3xMqT834TcxEgFxcn_ZiTXq1GK9RS91_EvTmzApK_Hx6BsA8A039CnL6Ftss4RqCW9PEveNSNymkWc9_UpasP_uOdIGLViRVLEzb2t6Jg/w448-h640/Sunkist%20Recipes%20Oranges-Lemons.jpg" width="448" /></a></div><blockquote><p>Of course everybody knows how to prepare rice waffles. --<i>Washington Post</i>, April 20, 1884</p></blockquote><blockquote><p>The fruit salad is an especially appetizing course to introduce at a spring breakfast. Properly speaking, this dish is not a salad, because it is not salted, as a salad by its derivation should be. --<i>New York Tribune</i>, May 9, 1897</p></blockquote><blockquote><p>A person should select his or her food according to the shape of his or her head. --<i>The Phrenological Journal of Science and Health</i>, June 1907</p></blockquote><blockquote><p>We do not consider being a genuine vegetarian, in any way[,] compels one to be a blooming idiot. --<i>Vegetarian Magazine</i>, March 1, 1923</p></blockquote><blockquote><p>"Eating is our chief occupation in college," she explained. --<i>Rochester Democrat and Chronicle</i>, February 25, 1900</p></blockquote><blockquote><p>Let us think of cabbages. --<i>Good Housekeeping</i>, May 1903 </p></blockquote><blockquote><p>And it is true that salads, traditionally a woman's dish, are rapidly losing this distinction. --<i>The ABC of Salads</i>, 1958 </p></blockquote><blockquote><p>Cranberries have a right to a turkey-less identity of their own. --<i>The Berry Cookbook</i>, 1980 </p></blockquote><blockquote><p> The Englishman, who is still mighty on the face of the earth, eats a breakfast which would seriously tax the digestive apparatus of an ostrich or a goat, and goes on his way rejoicing --<i>What to Have for Breakfast</i>, 1905</p></blockquote><blockquote><p> To many people electric refrigeration is still such a novelty that they scarcely realize the range of its possibilities. It is almost like having an Aladdin's lamp and not knowing the right way to rub it. --<i>Electric Refrigerator Menus and Recipes</i>, 1927</p></blockquote>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com4tag:blogger.com,1999:blog-2069660946567587305.post-45598449692982226082024-02-16T15:00:00.001-05:002024-02-16T15:00:00.140-05:00Monbento Original #72 (Single Tier)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIAl7CxuuYZZ8BtrFLw4k_uhfJXLdtI_Ntchs7S-lpPEPJzktAOxbFHvA0POVBNCxuN_1yZ1kbv-NFI5HUuOW1FzTjBZVqCza4ikCl8O3LbQ68hrBEOTnI7U9R-DKey7pq3FOF9qR1gXzcsAzxXgm1KRqd0muxzU3COCkfRLA4TLty-DjWfvfG0jQjvE/s4650/Saucy%20beans%20and%20rice%20with%20carrot%20salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3489" data-original-width="4650" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIAl7CxuuYZZ8BtrFLw4k_uhfJXLdtI_Ntchs7S-lpPEPJzktAOxbFHvA0POVBNCxuN_1yZ1kbv-NFI5HUuOW1FzTjBZVqCza4ikCl8O3LbQ68hrBEOTnI7U9R-DKey7pq3FOF9qR1gXzcsAzxXgm1KRqd0muxzU3COCkfRLA4TLty-DjWfvfG0jQjvE/w640-h480/Saucy%20beans%20and%20rice%20with%20carrot%20salad.jpg" width="640" /></a></div><br />Greetings from the land of easy food out of necessity: The spicy Korean salad I always love, steamed rice, and the <a href="https://foodfordissertating.blogspot.com/2017/06/insulated-jar-sides-27.html">Chinese-inspired saucy beans</a> I invented as a baby vegan.<p></p><p>Sometimes, the only thing one can do is to put one foot in front of the other. But we do it, in hopes that tomorrow gets better, that we heal from our injuries, and that things work out as intended.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-1290339224788866192024-02-15T15:00:00.001-05:002024-02-15T15:00:00.143-05:00Sequestration Meal #676<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrLTYZTz2ffaTu2OXAsTaZQN5MSnvrWgZkvJREZb21ALjVYyRyxvP6qw391_ef0TpyYFe0fJroHM-ed8QUMTCq9UnuvgmfIVEOE_oLMs2QYFe8_PCey4NWGC-IVbk9bVfBRR32ka1x4jR6GYPGeUYv0jluXYJriyIpIaA9KxR8yvyrMHswgDDKG14u-s/s4814/Farro%20with%20white%20beans%20and%20mushrooms%20and%20veggie%20sides.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3612" data-original-width="4814" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrLTYZTz2ffaTu2OXAsTaZQN5MSnvrWgZkvJREZb21ALjVYyRyxvP6qw391_ef0TpyYFe0fJroHM-ed8QUMTCq9UnuvgmfIVEOE_oLMs2QYFe8_PCey4NWGC-IVbk9bVfBRR32ka1x4jR6GYPGeUYv0jluXYJriyIpIaA9KxR8yvyrMHswgDDKG14u-s/w640-h480/Farro%20with%20white%20beans%20and%20mushrooms%20and%20veggie%20sides.jpg" width="640" /></a></div><br />This is more veggie heavy than normal, but delicious: I have here zucchini and cherry tomato sauté (<a href="https://www.onceuponachef.com/recipes/sauteed-zucchini-and-cherry-tomatoes.html">recipe from Once Upon a Chef</a>), some steamed carrots, and mushroom farro with beans and herbs (<a href="https://www.cilantroandcitronella.com/mushroom-farro/">recipe from Cilantro and Citronella</a>).<p></p><p>I wish other tomatoes were as delicious as cherry tomatoes, but they just <i>aren't</i>. Especially not in the winter. Dried basil worked out fine in this dish, but substitutions for tomatoes? Nope. I'm glad I had the right tomatoes on hand for it, though. It's such a simple dish but <i>so good</i>. I've made it many times.</p><p>Steamed carrots are steamed carrots, albeit with some margarine, seasoned salt, and dried parsley to elevate them a tad. But honestly: I could eat a big bowl of carrots on their own.</p><p>The mushroom farro with beans and herbs was good, too. I think my main issue is that I didn't eat quite enough for this meal. But mug cake made up for that, especially with some peanut butter added for protein.</p><p>We do what we can, however that looks.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-75411040480137279202024-02-14T15:00:00.001-05:002024-02-14T15:00:00.122-05:00Sequestration Meal #675<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dJz-U5aDGuEI5O5dInGiuUnVbTvMdCCeJSnNiK349u-ll1suruBji4Cjn9KU_pKbqiRg4LwzPjxRUtqkpq4JYnBBtz0jbMtc8OY47C-EKyKKOv7aQ153kp1W3iN_yC4lTP6Yu9gQGez1N0OsoiU8BeXhQKIN0-U8otV8dIITBH6tMOzMH1GZ_LBnpto/s4814/Beet%20patties%20with%20couscous.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3612" data-original-width="4814" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dJz-U5aDGuEI5O5dInGiuUnVbTvMdCCeJSnNiK349u-ll1suruBji4Cjn9KU_pKbqiRg4LwzPjxRUtqkpq4JYnBBtz0jbMtc8OY47C-EKyKKOv7aQ153kp1W3iN_yC4lTP6Yu9gQGez1N0OsoiU8BeXhQKIN0-U8otV8dIITBH6tMOzMH1GZ_LBnpto/w640-h480/Beet%20patties%20with%20couscous.jpg" width="640" /></a></div><br />I've been in a bit of a mood lately. I thought something colorful might help, so I layered in a bunch of colors here: Some carrot salad, lemon couscous, steamed broccoli and cauliflower, and these amazing beet patties with vegan tzatziki <a href="https://www.makingthymeforhealth.com/beet-patties-vegan-tzatziki/">from Making Thyme for Health</a>.<p></p><p>The tzatziki involves chopped cucumber rather than shredded. I'm not sure if that's my favorite thing aesthetically, because it makes for a lumpy sauce, but it was tasty. The beet patties were both delicious and <i>so much fun</i> to make because of the color. Beets are so vibrant!</p><p>I haven't had couscous in ages, but something prompted me to buy a big bag. It's one of those beloved but largely forgotten things, so I'm happy to reunite with it.</p><p>I'm not sure if this meal "made sense," in some respects, but I really enjoyed it. And it's hard to enjoy things these days, so I'm going to take it as a win.</p><p>Just keep going...</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-49433056082533597472024-02-13T15:00:00.001-05:002024-02-13T15:00:00.135-05:00Monbento Square #51<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgiHtrTC8f14Yie1M1e2faYrTHlXTimP5UPNjVRhGTpx1Ilic8GGag3nC3RY-_Lwix-_c2gVwCXoakbBJiZeW7qpP4MlcO9S08OTKgsrTaaWYzihFR4AoTylXRWYxqqmpXABKPGNxvwXfTmeZ6cGz2XMqNeU8nVSnEsm6iryybrrncnLPr1rZ7ToxNPo/s4536/Sandwich%20and%20salad%20bento%20with%20chips.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3403" data-original-width="4536" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAgiHtrTC8f14Yie1M1e2faYrTHlXTimP5UPNjVRhGTpx1Ilic8GGag3nC3RY-_Lwix-_c2gVwCXoakbBJiZeW7qpP4MlcO9S08OTKgsrTaaWYzihFR4AoTylXRWYxqqmpXABKPGNxvwXfTmeZ6cGz2XMqNeU8nVSnEsm6iryybrrncnLPr1rZ7ToxNPo/w640-h480/Sandwich%20and%20salad%20bento%20with%20chips.jpg" width="640" /></a></div><br />This was not really my plan, but I answered my struggle and made myself a nice meal on what turned out to be one of the worst days, emotionally, I've probably had in a decade, and I can't presently say much about that, except that having this lunch was helpful. <p></p><p>There is a salad here of spring mix, blood oranges, clementine segments, cucumbers, and pecans with a homemade creamy poppy seed dressing, which was really delcious.</p><p>And there are salt and vinegar chips, which I did not make myself, obviously (is that obvious? Maybe not?), but which also, were delicious. I'm not that much of a chip person but sometimes some thick-cut kettle chips really hit the spot.</p><p>And there is a soy curl "chicken" salad sandwich, made from <a href="https://nutritionstudies.org/recipes/main-dish/soy-curl-chicken-salad/">this recipe from T. Colin Campbell Center for Nutrition Studies</a>. I would probably soak the soy curls in broth next time and leave out the grapes, but otherwise, this was <i>amazing. </i>It introduced me to a new technique for using soy curls that I <i>will</i> be trying again, by chopping up the rehydrated soy curls in a food processor. It was a major game changer in terms of texture and I loved it. I put the soy curl salad on multigrain toast.</p><p>Finally, I have some Dandies mini marshmallows and some chunks of chocolate, which I had at the end as a "dessert." I rarely pack a dessert these days but needed one on this day.</p><p>I survived to tell the tale, and hope I can keep going a little while longer. See you again soon.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com6tag:blogger.com,1999:blog-2069660946567587305.post-7459869868111050772024-02-12T15:00:00.002-05:002024-02-12T15:00:00.128-05:00Monbento Square #50 (Single Tier)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSwVhVHswmWS8U4V0Q4NWPWOVQNMybPMB6u0NGwrTvUFR59XVn3JPCiEeqgIAkpiUmZxKI7Zar5IUMFwCqbEsBvbfh0ztfQHzrTOvYpCZrmuPhXb_FnhDHfVJMZBBOE_A_QUz3TszuGOR0T5JlDSJKVU8jELTgd4nR6VCMLm1lX46en70qbmqNy8VOA0/s4678/Beet%20greens%20fritters%20bento.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3511" data-original-width="4678" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSwVhVHswmWS8U4V0Q4NWPWOVQNMybPMB6u0NGwrTvUFR59XVn3JPCiEeqgIAkpiUmZxKI7Zar5IUMFwCqbEsBvbfh0ztfQHzrTOvYpCZrmuPhXb_FnhDHfVJMZBBOE_A_QUz3TszuGOR0T5JlDSJKVU8jELTgd4nR6VCMLm1lX46en70qbmqNy8VOA0/w640-h480/Beet%20greens%20fritters%20bento.jpg" width="640" /></a></div><br />You couldn't see this the first time around, because it was dark when I ate it and therefore the photos would have been horrible. It was pretty dark when I packed the leftovers for lunch, too, but ever so slightly better, so this seemed to be the better photo. Who knows.<p></p><p>But there is freshness here, which is great! I went without the feeling of <i>freshness</i> for quite a while, neighborly lettuces and such notwithstanding. I have here some yellow rice, beet greens fritters, a simple salad of spring mix with cucumber and cherry tomato, and some lentil hummus.</p><p>The beet greens fritters were essentially from <a href="https://www.easycookingwithmolly.com/2022/01/beetroot-greens-fritters/">this recipe by Easy Cooking with Molly</a>, although I didn't have all the spices, and I'll confess to not knowing what the one I didn't have (carrom seeds) even <i>is. </i>But they were still really delicious, especially with the lentil hummus.</p><p>I wanted to have something with turmeric because I'm still dealing with a lot of inflammation. It may be my imagination, but I think it helped. I'm in physical therapy now to deal with the shoulder injury, and it's hard. Honestly, <i>everything </i>is hard right now. But I put one foot in front of the other, and maybe I'll find my way to better times soon.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-68298105933280228402024-02-08T15:00:00.001-05:002024-02-08T15:00:00.133-05:00Sequestration Meal #674<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsKB7XvNzQRhlpoqe2166yAutv2I2b0SJFXkSERhCpdXhk3RuElcMi_3sEefeHxcDQGJnA75n9_Aeg8ympRc5CXIOzgVt3OSghkEoQ-ClNFh4FW7TjAql71aXTl8HoL5ZRwHFsZDwlCAbLRjOY7KurgbYzZzOhSyEb5KjaZlsCfjcnW6A-HPgK5wUmJ4/s5003/Spinach%20mushroom%20enchiladas%20with%20RightRice%20and%20charro%20beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3752" data-original-width="5003" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsKB7XvNzQRhlpoqe2166yAutv2I2b0SJFXkSERhCpdXhk3RuElcMi_3sEefeHxcDQGJnA75n9_Aeg8ympRc5CXIOzgVt3OSghkEoQ-ClNFh4FW7TjAql71aXTl8HoL5ZRwHFsZDwlCAbLRjOY7KurgbYzZzOhSyEb5KjaZlsCfjcnW6A-HPgK5wUmJ4/w640-h480/Spinach%20mushroom%20enchiladas%20with%20RightRice%20and%20charro%20beans.jpg" width="640" /></a></div><br />Because I've cracked the code for getting enough protein from side dishes, I was able to have a more veggie-heavy main here: Spanish RightRice, vegan charro beans, and spinach and mushroom enchiladas in a homemade green sauce with non-dairy sour cream, black olives, and cilantro.<p></p><p>The flavored RightRice still seems a bit odd to me--the flavors are too strong or something; I don't know--but it went pretty well with these things, and charro beans cover a multitude of sins--so when the sauce wanders over and gets on the "rice," it elevates things. I'd have that combo again, though Banza's chipotle "rice" is more my jam, I think.</p><p>The enchiladas were utterly delicious. I still have corn tortillas left, so there may be more enchiladas in my future, fortunately! The filling is onions, spinach, and mushrooms, cooked and seasoned in the style recommended by <a href="https://www.isabeleats.com/spinach-mushroom-onion-red-enchiladas/">this vegetarian recipe</a> I used primarily to get filling ideas. The sauce is canned green chiles blended with vegetable oil, onions, jalapeno, garlic, and some seasonings, roughly following <a href="https://www.gimmesomeoven.com/green-enchilada-sauce/">this recipe</a> from Gimme Some Oven. I used Mexican style Violife blend for the cheese.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com0tag:blogger.com,1999:blog-2069660946567587305.post-59784257555354597732024-02-07T15:00:00.001-05:002024-02-07T15:00:00.145-05:00Sequestration Meal #673<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wvi-2Wl7c52cSHIFOOdszi9Y0aoSLdd2VJ7Lx7cw_h-ezz8hffrvGJbJf48wpLq1UFh9w3on5KTXuJLryo0uWpH80_39DQ-LHPtR9VxakbRYYHD1yCF285Uh0yejmu9CJbK0tE1AbSLUpJ9LR2vvX-yuMgtZY8kQyBuEYkQhQlJ8oISpzMGngbgpuwk/s4967/Lentil%20sunflower%20seed%20loaf%20with%20potatoes,%20beet%20greens,%20and%20carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3726" data-original-width="4967" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8wvi-2Wl7c52cSHIFOOdszi9Y0aoSLdd2VJ7Lx7cw_h-ezz8hffrvGJbJf48wpLq1UFh9w3on5KTXuJLryo0uWpH80_39DQ-LHPtR9VxakbRYYHD1yCF285Uh0yejmu9CJbK0tE1AbSLUpJ9LR2vvX-yuMgtZY8kQyBuEYkQhQlJ8oISpzMGngbgpuwk/w640-h480/Lentil%20sunflower%20seed%20loaf%20with%20potatoes,%20beet%20greens,%20and%20carrots.jpg" width="640" /></a></div><p></p><p>This is a veganized American classic dinner: I have here lentil-sunflower seed mini meatloaf (recipe <a href="https://www.vegkitchen.com/lentil-sunflower-seed-meatloaf/">from VegKitchen</a>), mashed red potatoes (with the skins left on), sauteed beet greens and stems, and steamed carrots.</p><p>I had cooked too many lentils for the salad you saw yesterday, so even though I had finally gotten to the grocery store, I needed to use them up. Also, every so often I remind myself I don't eat enough sunflower seeds. So these mini loaves were perfect! I <i>loved</i> these. It was much firmer than most lentil loaf-style things I've made in the past. That's not to say that lentil loaf isn't delicious most of the time--it is--but there was something just so satisfying about the texture of this. I was skeptical of adding applesauce to the glaze, but it worked out great.</p><p>It is entirely possible I bought too many things at the grocery store. I hadn't gone for 4 weeks, though, and I was really eager for something fresh. I have so much good stuff in my fridge now, though, that I won't <i>need</i> to go back for a month. It's a vicious cycle. But also, being stocked up has helped me on more than one occasion, and maybe this is just how I manage my anxiety about things.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2tag:blogger.com,1999:blog-2069660946567587305.post-46791505960932852412024-02-06T15:00:00.001-05:002024-02-06T15:00:00.144-05:00ECO Lunchbox Three-in-One #106<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAGf13lVikcUquonu1vPWA-OWrs2vK70nlYRXpP0Usn6syJHiQfU93A_SA25l0NL-DOFGcmn4xTpng5C5K8G1iEHbIuRqSBQM3ou6czmzAR7PPahPAsONO6dVWyyVJqvb_rqT2FwxjeHW-ROXIdT1jDOH8ofRBnrBsTdWENYBoYnL7-qfUqIxmnneOGA/s4645/Lentil%20sweet%20potato%20salad%20plus%20other%20salads%20bento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3485" data-original-width="4645" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAGf13lVikcUquonu1vPWA-OWrs2vK70nlYRXpP0Usn6syJHiQfU93A_SA25l0NL-DOFGcmn4xTpng5C5K8G1iEHbIuRqSBQM3ou6czmzAR7PPahPAsONO6dVWyyVJqvb_rqT2FwxjeHW-ROXIdT1jDOH8ofRBnrBsTdWENYBoYnL7-qfUqIxmnneOGA/w640-h480/Lentil%20sweet%20potato%20salad%20plus%20other%20salads%20bento.jpg" width="640" /></a></div><br />This was the lunch I made before I <i>finally</i> took my still-sore shoulder to the grocery store: Some sweet potato lentil salad, Ritz crackers, a salad that consisted of the neighborly lettuce, red onion, blanched broccoli, homemade vegan "ranch," and Salad Toppins, and the end of some carrot salad I'd made earlier.<p></p><p>As dregs-of-it-all go, this was pretty amazing. I know it looks a bit odd. And I forgot to take my utensils, so I was in a bit of a pickle at lunchtime (though I managed to find some plastic ones at work--oh, well, we do the best we can and sometimes we don't succeed perfectly). But somehow, it was delicious, and comforting, and you can't ask for more from a workday lunch.</p>The Student-turned-Doctorhttp://www.blogger.com/profile/08506070687255989103noreply@blogger.com2