Meatless Monday – Plant-Based Challenge Wk2

Set it and forget it. In other words, plan ahead.

Week 2 started with a bang. I gave myself the twin gifts of time and money by skipping the store and meal planning with what I already had. The week’s theme foods included  wheat, chickpeas and squash, so I landed on pumpkin; I spent Sunday afternoon geeking out to The Hamilton Mixtape and cooking up a storm.

Pumpkin waffles (I subbed mashed banana for coconut oil. I also doubled the recipe; I thought I might freeze some but nope, the family ate them all over a few days).

Apple sauce (Dice apples and toss in a sauce pot. Add about an inch or so of water. Cook over medium-high heat for about 10+ minutes, until you can mash them with a potato masher; add small amounts of water as necessary. Add cinnamon–or apple/pumpkin pie spice–and juice of half a lemon). I topped my waffle with fresh apple sauce and didn’t need any additional sweetener.

Hash (I sauteed onions, garlic, peppers, and Field Roast sausage, then added diced/boiled potatoes and one can drained/rinsed black beans).

We ate waffles with apple sauce and hash for Sunday dinner and breakfast/lunches throughout the week. I also made a pot of Apple Pie Oatmeal, another breakfast option for the week. Surprisingly, though I’ve made it many times and my kids haven’t always loved oatmeal, this time they both commented on how good it tasted.

Monday dinner I considered making curry to use up the veggies in the crisper but the kids were absolutely not down for curry. So I met a friend at the dog park and, as we walked, I realized I could use the same veggies in Minestrone Soup. This is one of our family’s go-to meals and a favorite to share with friends. When I told the kids I would make minestrone, no kidding, they cheered!

On Wednesday, I made a double batch of Black Bean Soup (can you tell I’m grateful for fall? Fall flavors and soups!). I also dry sauteed red onions and orange and yellow bell peppers with taco seasoning; I wrapped them in whole wheat tortillas with some salsa, like simple fajitas. I wasn’t sure Q14 would eat more than a bite, but he finished what I put on his plate plus the leftovers in one sitting.

So far so good, right? Until I crashed on Thursday. Though the schedule indicated a five-hour work shift, I worked more than eight, until after midnight. I had to eat a little something just to keep moving, but we didn’t have vegetables. The next day was my birthday and, the way the day went, I took the kids for ice cream. I haven’t eaten dairy-based ice cream in years, so I had a cone. If you’re going to splurge, even if you don’t plan on splurging, at least make it worthwhile–and that was one hecka good mocha almond fudge!

Now we’re in to Week 3 and I’m back on track. I’m not going to beat myself up for a couple steps backward when I took so many huge strides forward. I’m going to learn from the bumps in the road and keep on going.

Meatless Monday – 21-Day Plant-Based Challenge

This is my third year in the three-week plant-based challenge run by UC Davis Integrative Medicine. I love that a major California university is charging ahead with cutting edge research and practical nutritional information, including regular blog posts, webinars, and this annual challenge that truly challenges my eating habits.

Because, counter-cultural as it may be, I know that I feel and look healthier on a plant-based diet. And it most closely coalesces with my ethics: a plant-based diet is better for me and for the planet.

Three years ago I tried oh so hard and it was hard and I did okay. Last year, life circumstances held me hostage and I flopped about. This year, end of Week 1 and I’m mostly on-point. It takes practice.

I appreciate that each year we’ve had a theme, and each week has its own focus. This year’s theme: Set it and forget it, all about meal prepping and utilizing the Instant Pot, the current kitchen it-gadget (one I happen to love!).

Week 1 cuisine focused on quinoa, potato, and black beans–perfect for me since I live in California and those ingredients play a solid role in our diet. One look at the suggested menu and I already had family-approved recipes that at least mostly fit the bill. Plus, I took into account what we had on hand and needed to use.

Breakfast:

Smoothies (this week’s rotation: frozen mango, canned pineapple in unsweetened juice, fresh spinach, fresh ginger, ground flax meal, with water to blend–my fav greener-than-green drink)
Avocado Toast–whole grain toast, avocado slices, with a squeeze of lemon and a sprinkle of red pepper flakes

Lunch:

Salad–I bought a bag of mixed cruciferous greens, which I topped with tangerine slices, peanuts, and peanut sauce dressing.

Dinner:

Tofu Chilaquiles
Quinoa & Black Bean Salad
Baked potatoes and Veggie Chili

Snack:

Jicama sticks

Meal planning helps oh so much because it’s all about what’s on hand and what I need to have on hand. Family schedules dictate that I don’t cook every night, so I try to cook big to have leftovers.

I made chilaquiles because I had made enchilada sauce the week before. I made quinoa & black bean salad as a side-dish for chilaquiles, and then used it all week to top other salads.

I baked a whole bag of potatoes on Wednesday while I made the chili, and we had friends over on Thursday to eat leftovers; alongside, I served a huge green salad with all the veggies–mushrooms, bell peppers, tomatoes, avocado, green onions, cilantro, plus quinoa salad–and it was SO good.

Leftovers of that salad morphed into a taco salad with added kidney and garbanzo beans, topped with salsa. And, no kidding, a cooked baked potato, cold, even without toppings, makes for a delicious on-the-go snack.

Because I believe in doing my best, and grace, and most of the time rules the day, I didn’t worry over the tiny bites of artisan chocolate with my Napa wine pairing (yes, I do live 45 minutes from Napa and this gets to be an occasional treat in my life), and I didn’t make a fuss about the cauliflower-crust veggie pizza my husband bought and prepared for me when I got home from a long Friday at work. Both splurges were perfectly that–delicious, minute, lovely moments in my life this week.

On the whole, I fully enjoyed all the delicious food I ate. Honestly, I was surprised how I craved my upcoming lunch salad every single day; I never got tired of it! Because I’ve been at this for a while, I had the luxury of using my own recipes, mostly no/low-oil and salt, but again, I don’t fret about the occasional drizzle or dab of something because I know it won’t be an everyday/all-day occurrence.

Week 2 underway and, again, so far so good. More on that next week!

Meatless Monday – Thug Kitchen 101

Two years ago my love whisked me away for a night in Mendocino. After a lovely afternoon walk on the beach, we ate dinner at The Ravens, a vegan restaurant so good you simply have to try it to believe it (especially if you think you don’t like veggies). While we waited for a table, we sipped chardonnay and browsed the bookstore. They had a great cookbook collection, and there I first encountered Thug Kitchen.

I don’t remember which of their cookbooks I picked up, but I couldn’t stop flipping the pages–these were the recipes I had been longing for as I increasingly leaned toward a plant-based diet. And the irreverence made me laugh. I’m not big on curse words, but the profanity makes it clear that the writers don’t take themselves too seriously.

Recently someone asked for veggie cookbooks recommendations so I grabbed Thug Kitchen 101 from the library. When my Guy saw how much I enjoyed it, he quickly placed an order for one more Christmas gift for me–yippee!

I don’t typically read cookbooks cover to cover, but I did with this one. I laughed. I experimented. I got my Tween in the kitchen cooking with me. I have made some recipes more than once. Others I’m still dying to try. As of right now, this is my favorite ever cookbook!

So far I have tried: flautas (where have these been all my Mexican-food-loving life? Note: make with leftover roasted fingerling potatoes), sun-dried tomato carbonara, skillet beer chili mac, coconut-lime rice, panko pasta topping, and 60-second parm. Not a miss among them.

Last night I had a killer headache and felt chilled to the bone after two hours of watching middle school rugby in a very gray San Francisco. I thought we had leftovers (Guy and Tween had taken care of those leftovers, apparently), so I needed to cook. It needed to be easy, fast, and comforting. Skillet Beer Chili Mac, I’m coming for ya…

You guys… So easy, so fast, comfort food at its best. The Kid and I had more for lunch today and Guy got jealous when he saw our dirty bowls because he forgot. We still have enough for tomorrow’s lunch and we might all drool on ourselves in anticipation between now and then.

The only things I did differently from the recipe: I cooked the onions without oil, added 2 cloves of garlic, and left out the maple syrup, oh, and I cooked the whole thing in my large soup pot. I used whole wheat curly macaroni and one can each of pinto and black beans (drained/rinsed). If you don’t do beer, you can sub another cup of veggie broth.

Skillet Beer Chili Mac
Serves 4-6

2 Tbsp mild chili powder
2 tsp ground cumin
2 tsp smoked paprika
1/4 tsp salt
1 c diced yellow onion (about 1/2 of a large onion)
2 cloves garlic, minced
1 red bell pepper, chopped
1 jalapeno, seeded and minced (mine was large; use a smaller one next time!)
1/2 c carrot (about 1 large or 2 small)
2 Tbsp tomato paste
1 15-oz can tomato sauce
1 c light beer
3 c vegetable broth
3 c small macaroni/pasta
3 c mixed beans (or 2 15-oz cans), like pinto or black
1/4 c nooch (nutritional yeast)
1 Tbsp lime juice
Optional toppings: sliced jalapenos, cilantro, red onion, avocado

Combine seasonings in a small bowl and set aside.

In a large soup pot over medium heat, saute onion for about 5 minutes. Add garlic, bell pepper, and jalapeno and cook for another 2 minutes. Add carrot, spices, and tomato paste and cook for 1 minute.

Add tomato sauce, beer, and veggie broth and bring to a simmer. Stir in pasta, cover and cook, stirring occasionally for 9-12 minutes until pasta is cooked. Remove from heat and add beans, nooch, and lime juice.

Adjust seasonings as necessary and serve with whatever toppings your mouth desires (avocado & tortilla chips for me!).

Link to the recipe as written (includes profanity)