Friday, June 16, 2017

Creamy Scalloped Potatoes

I think this is my new favourite thing to eat. You can make it gluten free by using a different thickening agent, and GF breadcrumbs.

I make my own cashew milk. Cashew milk is a nice option because it's creamy. With cashews, there's no need to strain. Just soak them for a few hours and then blend them with fresh water. The less water you add, the creamier it will be. This makes it ideal for making your own dips and other creamy things.

I used 3 potatoes for this recipe. I ate half for dinner last night, and half for lunch today. You could easily get 4 servings out of this recipe if you're only using it as a side.

I take pictures with my phone before I eat what I make.
I know they are crappy sometimes. I have come to accept this.

Thursday, June 15, 2017

Hummus

Hummus is one of the things I've been eating a lot for the past few weeks. It'll add some protein to your meal without having to cook anything. If you're too lazy to cook beans, just put hummus on everything instead. Be sure to read the ingredients list when picking it up at the store. I'm not only too lazy to cook beans, but also too lazy to make my own hummus. It never tastes right when I make it myself anyway.

I found an organic hummus with roasted beets at Costco. This is something they carry regularly at my store, and the ingredients are mostly clean. The only thing that bothers me is the canola oil, even if it is organic. Canola oil is something I stopped buying years ago. I only have olive and avocado oils in the house now. Maybe one day I'll get the recipe right, but until then, I will have to accept that there is canola oil in my hummus. There is one brand that I found that uses sunflower oil instead, but the store I found it at isn't near where I live. I can't remember the brand.

So, what can you do with hummus? I put it on pizza, avocado toast, rice cakes, crackers, and sometimes I just eat it with a spoon. You can put it on your salad, on your wraps, and use it as a dip for vegetables. If you make your own, you can add all kinds of things to it. How about sautéed onions, pine nuts, chopped olives, sundried tomatoes, roasted red peppers … the list goes on.

Here are some hummus recipes that look delicious. Maybe I'll give them a try one day.




And here are some pictures of ways I use hummus, for your viewing pleasure.

Use hummus on your sandwiches instead of mayo.

It's great on avocado toast.

Dress up some rice cakes. This is a beet hummus.




Avocado Toast

Avocado toast is still at the top of my list for plant-based breakfasts. You can garnish it with so many different toppings, so you'll never get tired of it. Sweet things are good too, but I prefer to start my day with something savory most of the time.

I tried avocado toast topped with chunks of baked sweet potato last week. It was strange. I probably won't do that again.


This toast has a layer of Muhammara under the avocado. Muhammara is a delicious Middle Eastern dip made with red peppers, breadcrumbs, pomegranate paste, and other delicious ingredients. I purchased mine at a Middle Eastern store, but you can make your own using this recipe.



This toast starts with a layer of classic hummus. On top of the avocado, I added some roasted red peppers and arugula. I don't like arugula in a salad, but when you put it on top of things, the spicy flavour disappears. It's a good way to get more greens in. Put them on top of other, more delicious things.

Ideas for topping:
salt & pepper
roasted red peppers
olives
hemp and chia seeds
leafy greens
tomatoes (fresh or sundried)
chopped red onion
pickled onions
chili flakes
hot sauce
sliced mango
roasted chickpeas
toasted pumpkin seeds
fresh herbs
salsa

Ideas for spreads:
olive tapenade
sundried tomato tapenade
hummus
baba ganoush
pesto

Lentil Stew

If you're trying to cut out meat (even a little bit), lentils are the way to go. They cook up faster than beans, and they are so versatile. You can use them in soups, stews, or to make veggie burgers.

Here's a simple, week-night recipe that can be re-heated for lunch the next day.

Mini slow cookers are great for heating your lunch.
Food tastes so much better than microwave food!

Lentil Stew
Makes 3-4 Servings

Ingredients
1 onion, diced
1 teaspoon avocado oil
2 small carrots, diced
1 large rib of celery, diced
1/3 cup corn kernels (fresh or frozen)
1/2 teaspoon turmeric powder
1 cup dried lentils
Veggie Broth (to cover)
1 large potato, cooked and diced
Salt & Pepper

Directions
Cook the onion in the oil over medium heat until golden.

Stir in the carrots, celery, and corn. Cook for a few minutes until you start to see some colour on the corn.

Stir in the turmeric, followed by the lentils.

Add broth to cover the lentils by about an inch. Add more as needed during cooking.

When the lentils are tender, stir in the potatoes and season with salt and pepper to taste. If you want to use a raw diced potato, add it to the pot about 10 minutes before you think the lentils will be done.

You can add a squeeze of lime juice and cilantro on top to change it up a bit.