This is the breakfast that works for me in chilly weather! I have a fast metabolism, and prolonged hunger makes me dizzy, so it's important for me to eat enough breakfast that I feel full until lunchtime. This breakfast also is high in iron, which was especially important when I was anemic while pregnant and nursing. Oatmeal is supposed to help increase milk supply for nursing mothers. It also has lots of fiber for good digestive health. This recipe is vegan yet rich and creamy. It's convenient because all the ingredients are shelf-stable, so I can make it even when we're running low on fresh stuff. Most of the ingredients are inexpensive in bulk at the food co-op.
We rarely eat meat anymore, and I don't miss it much, but once in a while I miss the particular flavor of a McDonald's cheeseburger. The soyburgers that try to taste like ground beef succeed only (in my opinion) in tasting like my elementary school cafeteria's hamburgers; I prefer the veggie burgers that don't even … Continue reading American Beanwich
Don't worry, this recipe does not include that horrible canned meatlike product!! Way back in 2001 (whoa, I feel so old every time I say that!) when we bought a share in a CSA farm for the first time, we were baffled about what to do with so much spinach--the first few weeks, we received … Continue reading Spam’s Spinach-ghetti
These are not exactly recipes, more like general "how to cook" ideas that work for me. I prefer ideas like this to specific recipes because they're easy to remember without digging out a recipe card. Our family is mostly vegetarian. We do like fish, but we live far from the ocean, where fish tends to be … Continue reading Canned Fish Concepts
It's Works-for-Me Wednesday, and as I enjoy the leftovers of a meal made out of leftovers from my church's Easter reception, I have to share this tip! At the end of a party, usually there are some random vegetables lying around on the veggies-and-dip tray. I have seen people throw these into the garbage!!! What … Continue reading Pasta Prima Becca
Loubie is a Middle Eastern dish I've often enjoyed in restaurants. A little experimenting at home showed me that it's quite easy to make using canned vegetables! To make 4 main-dish servings, you will need: about 30 oz. canned green beans (or 2 cups fresh, or thawed frozen) about 30 oz. canned diced tomatoes (or 2 … Continue reading Lazy Loubie
Daniel and I are really into one-pot meals, but once in a while we make a meal with three separate components. This is one of those meals that is quick and easy to make despite the multiple parts. It has many possible variations. Soba noodles are spaghetti-like Japanese noodles made from buckwheat. They have a … Continue reading Tofu Soba Supper
On February 27, 2002, I wrote in my SoyLent Diary: I had a lunch that I've found is very convenient for work: pack a food-storage container about 3/4 full of leftover rice or pasta and put a frozen veggie burger on top. The burger thaws slowly during the morning, so the whole thing can be … Continue reading Veggie Burger Lunch, Version 2.0
Anyone who spends time with young children is familiar with this phenomenon: "I want an apple!" [eats four bites] "Let's save it to later. NO, Mama, don't eat it!! I will finish it next time." [next day] "I want a banana! No, not an apple, a banana. NO, Mama, don't eat my apple!! It's for … Continue reading What to Do with Half-Eaten Fruit
After some experimentation, I developed this ***NEW!!!***IMPROVED!!!*** more nutritious Pasta Salad. Note that you can reserve some of the cooked pasta and veggies for the Original Recipe treatment and use the Improved Recipe on the rest, thus pleasing a variety of palates or just giving yourself some variety as you eat leftovers. Both versions of Pasta Salad are extremely versatile as to which vegetables you use, which makes this an ideal recipe for summer when your garden or farm-share crate is overflowing and you've got an array of random vegetables to use.
UPDATE: I'm linking this post to Real Food Friday in 2016 because we still enjoy Spicy Peanut Dressing frequently! We just made a batch last night to go with a big salad made from lettuce, spinach, and green onions we received in the summer's first box of local, organic produce from our community-sponsored agriculture farm! … Continue reading Spicy Peanut Dressing
I love sweet potatoes; I love burritos; just because I never would have thought of combining the two concepts doesn't mean it's a bad idea! Turns out it's a really good idea! These can be frozen and reheated in a microwave or toaster oven.
Make your own frozen burritos!
This is a quick, easy way to make several days' worth of high-fiber, high-protein lunches to take to work or school. Of course, you could eat them at home instead.
This is an easy way to get your vegetables, and it reheats well in a microwave.