Posts Tagged With: cabbage

2015, a Recipe Odyssey: March Edition

So I mentioned in this post that I was going to try a monthly meal plan for March, sticking within my budget of $25/week for food. How did it go?

  • Week 1: I spent $19.47 on groceries.
  • Week 2: I spent $24.09 on groceries. Cutting it close! All necessites for my week’s plan.
  • Week 3: I spent $20.30 on groceries. Roughly $10 0f that was absolute necessities for my planned menu, and I got some extra goodies! (okay, it was mostly bell peppers and avocados.) I ended up not doing all the planned meals because I had lots more leftovers than previous weeks, plus I was sick.
  • Week 4: I spent $26.60 on groceries. This included what I needed for the little bit of overlap for the last couple days of March.
  • But I did end up using the rest of my money buying a couple staple/pantry items that I’ll use next month too.

Keep in mind, we do have loads of bulk stuff stored in buckets from More Prosperous (or simply more reckless?) Times of the Past, and we have a separate line item for bulk food (and I spent all but pennies of that $50 this month aside from the above), so the above is strictly fresh veggies and staples like oil and sugar.

Speaking of oil and sugar, I bought a regular bottle of veggie oil and a 4lb bag of sugar for Week 1. As of the end of week 3, the oil had been long gone and another bottle half-used, and the sugar is all but gone. I find this disturbing.

Here’s what I made! Grouped by source.

From More Peas, Thank You:

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1. Corn Chowda with Cornbread Croutons – GooGoo has been pestering me to make a potato soup for weeks now. I finally make one, and will she eat it? No. Sigh. She did like the cornbread croutons and the side of broccoli, though.

Ā From The Veg Feasting Cookbook:

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2. Carrots in the Raw – This salad was very easy, requiring few ingredients, and went great with the burgers we had for lunch. I left out the raisins and just added some extra pumpkin seeds instead, because fruit in a vegetable salad is just weird to me. The following day we had the leftovers on top of lettuce. Yum.

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3. Cumin Carrot Soup – This became steadily more disgusting the more of it that I ate. Mr Pine Nut thought it was good, but I heartily disagreed. I couldn’t taste cumin at all; even though I reduced the pepper it was way too peppery; worst of all the texture was just gross. Will never make again.

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4. Turkish Lentil Soup – SO good. I was a little concerned, because the cinnamon smelled really strong while it was cooking, but as far as taste went, I didn’t even notice it. The flavours were all blended perfectly with nothing overpowering anything else. I was pleased, and would definitely make this again. Way better than the vomitous carrot sludge.

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5. Spicy Yellow Dal – I didn’t have toor dal, but the book suggested subbing yellow split peas, so I used green split peas. It took a lot more than 2 cups of water to cook the peas, but this was overall quite a simple dish to assemble and it was very tasty. It was at the edge of my heat tolerance level, but very good. We ate it with rice and steamed broccoli.

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6. Mexican Black Bean Salad – This was fairly simple to throw together, and it was a meal for Mr Pine Nut and I (with the addition of lettuce, and some bread on the side). It had a good flavour, but the recipe called for no salt. I added a tiny bit, but more wouldn’t have hurt. I’m not sure I’ll make it again, but it was fine.

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7. Cabbage Curry – This was SO easy, and very tasty! I added the garbanzo beans to make it a meal, but the flavour was great and the heat level perfect (that is, not very hot. :-)) It’s a dry curry, and you could really use any veggie (or combination thereof) instead of the cabbage – cauliflower, broccoli, carrots, &c.

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8. Cream of Veg Soup – This was just okay. Mr Pine Nut and Lou Who loved it; GooGoo wouldn’t touch it, and I didn’t finish mine. It was better than cumin-carrot soup, but I found it just too salty even though I’d diluted it considerably.

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9. Chickpea Mash Stew – I really liked this, despite it being totally different from how I envisioned it would be. Lou Who loved it too!

10. Super Noodle Soup – Very basic. The special thing about it seemed to me just that all the veggies get cut up very tiny (1/8″ dice), and I had to add a lot of extra salt and some garlic powder because it just didn’t have much flavour without. It was good, but I don’t think I’ll rush to make it again.

11. Pulao Rice – This was pretty easy. I used brown rice so I changed the water proportion and cooking time, but it came out very nice and I liked it. I wasn’t super fond of the whole idea of having to pick out all the whole cloves, cardamom pods, and other such things though.

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12. Chickpea Curry – I was prepping my ingredients for this and it calls for a 4-oz piece of ginger, thinly sliced. I only have (frozen) grated ginger, so I got it out and the frozen glob I had weighed exactly four ounces. The problem is that four ounces of grated ginger is like… a CUP’S worth. So I called out into the twitterverse and got confirmation that for the amount of curry, that seemed like an awful lot. So I decided to do 2 ounces instead. The end result was a curry with a good flavour… under an intense heat. I burned my entire digestive tract raw and had steam coming out my ears from eating it. So yeah, I doubt I’ll be making this again.

13. Saffron Rice – I made this to go with the abovementioned curry as per the book’s suggestion. It was okay. I wasn’t overly thrilled with it.

From the interwebs:

14. Parmesan Muffins – A friend made these and raved about them, so I decided to try them, because I need to get more savoury muffins into my culinary repertoire. They were excellent! I used flax instead of eggs (so 2T ground flax and 6T warm water), and I was too tired/lazy to make my favourite almond parmesan so I just used some Daiya mozzarella shreds I had in my freezer. And I left out the sugar.

15. Brownie Coco-Nut-Butter Cups – !!!!!!! YUM !!!!!! So, I made these for a potluck and forgot to take them with me. Oops. What a tragedy. šŸ˜‰

From Vegan Simplicity:

16. Vegan Red Beans and Rice – This was good, but not great, which seems to be (so far) my reaction to most of Mark Anthony’s recipes. I bought this cookbook when he came and did a presentation/cooking class at our church and really haven’t used it much yet, so I definitely want to give it more of a chance before passing judgement. At any rate, this called for 3/4 cup of vegan margarine. O_O It also didn’t *look* super appetising.

17. Sri Lankan Style Mixed-Bean Soup – No picture; it looked sludgy and not super appealing, kind of pooplike, so like the red beans above the visual appeal was nil. But it tasted pretty good.

From Vegan Sandwiches Save the Day:

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18. Green Monster Bread (made into bagels/rolls) – I used rye flour and caraway seeds in with this and like it a lot! It seems a tad on the sweet side, so I think I’d reduce the sugar next time, but aside from that this was a definite “something I’d make again”. Way to sneak some kale into my girls’ diets (and mine).

Ten Talents (1978 edition):

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19. Carrot Salad – I thought the combo of carrot/pecan/cocoanut seemed a bit odd, but decided to try it anyway, and it was really good! Also very simple. I served it on a bed of lettuce/cabbage just to give it more variety but I would totally make it again.

Vegan Cookies Invade Your Cookie Jar:

20. Cornmeal Poppyseed Biscotti – I hate lemon poppyseed bread. That being said, these were really good! I was surprised. I don’t know that they’ll be something I’ll make really often, but I brought some home from a potluck and know I’ll eat them. šŸ™‚

21. Rocky Roads – I’ve had these before but haven’t made them before, and my suspicion that I’d like them better without the almond extract was completely correct. They are addictive, amazing, and I think the dough would be the perfect chocolate cookie base for a whole bunch of mix-ins. I’d like to try it plain too.

Everyday Vegan Eats:

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22. Chickpeas and Dumplings – A bit too salty but it was really yummy anyway!

23. Black Bean Feijoada – Really, really good!

[ETA: 24. Macaroni Salad – I made this on a whim the last day of March, and it was GOOD]

Cookbooks [or other sources] represented in March: 8

Did I meet my goal? Barely! I was worried the last week or so that I wouldn’t hit 20, but I did.

See you next month, with April’s recipe report!

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Categories: bread, challenges, cookies, dairy-free, dessert, lunch, salads, side dish, soup, vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 5 Comments

Vegan Month of Food, Day 9: Cabbage Soup and Dumplings Casserole

So, I really, really, REALLY like Isa’s Chickpea Rice Soup with Cabbage. It’s one of my favourite soups. It’s warm, comforting, simple, and delicious.

I also really like the recipe for Savoury Seitan Pie that I did for last year’s MoFo.

So, this recipe is what happens when you combine the best of both Isa’s soup and my savoury pie. It’s like a potpie on steroids. So filling. So homey.

cabbagepie2

Spray a 13×9 pan and heat oven to 450.

In a soup pot, mix together:
1 c chopped red onion
3 cloves minced garlic
1/2 tsp dry thyme powder
1 tsp salt
1 c cooked rice
1 1/2 c sliced carrots
1/2 lb shredded cabbage (roughly)
3 c garbanzo beans, cooked or from a can
2 T fresh dill
1 1/4 c white sauce
1 T nutritional yeast

Leave on low heat, covered, to heat through while you prepare the biscuits.

This is the filling waiting for the biscuits to go on. Mmmm.

This is the filling waiting for the biscuits to go on. Mmmm.

Biscuit topping:
2/3 c vegan margarine
2 c whole wheat flour
1 1/2 c white flour
2 T baking powder
1 tsp salt
1 tsp dried dill
1/2 tsp dried thyme
2 c non-dairy milk, preferably unsweetened

Combine flours, baking powder, salt, and herbs. Cut in margarine until mixture resembles fine crumbs. Stir in milk just until soft dough forms. It will be sticky.

Pour warmed cabbage soup mixture into 13×9 pan, and then drop biscuit dough in blobs over the top, spreading to cover. It’s okay if it doesn’t completely cover the cabbage mixture.

Bake at 450 for 15-20 minutes.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

Bonus picture of GooGoo raiding the bread bag while our lunch cools a bit on the table.

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Categories: casseroles, challenges, entrees, recipes, vegan, vegan mofo, vegan mofo 2013, vegetables | Tags: , , , , , , , , , , , | Leave a comment

Vegan MoFo #17: Hearty Vegetable Soup

This is a cheap, easy soup. Particularly cheap for me because most of what was in it came out of my garden and I didn’t make the effort to purchase veggie juice: I just reconstituted tomato powder to about the same consistency. I’m still using up the bunch of organic celery I got at the beginning of the month specifically for MoFo. šŸ™‚

I enjoyed it a lot because it was just really basic, and sometimes it’s nice to not be all exotic and just get down to basics. Mr Pine Nut liked it too.

hearty vegetable soup

This recipe was originally found on page 171 of the 1978 Betty Crocker cookbook.

2 12-oz cans vegetable juice cocktail (I used dilute tomato sauce)
2 c water
1 lb green cabbage, finely chopped
1 medium onion, sliced
1 c sliced carrots
1/2 c chopped celery
2 T beeflike seasoning such as Beaf or mock chicken seasoning
1/2 tsp salt (if using unsalted tomato sauce like I did as opposed to veg juice)

Heat all ingredients to boiling. Reduce heat, cover, and simmer until veggies reach desired tenderness. (The original recipe says an hour. I think not. I did 10 minutes.)

Categories: challenges, entrees, lunch, recipes, soup, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , , | 2 Comments

Vegan MoFo #12: Chinese-Style Vegetables

This was a lovely way to use up some of the produce in our fridge that we got from our garden.

chinese style vegetables

This recipe was found on page 171 of the 1978 Betty Crocker cookbook.

1 small head green cabbage (about 1 lb)
1 T olive oil
2 medium stalks celery, cut into thin diagonal slices (about 1 cup)
1 medium green bell pepper, sliced (about 1 cup)
1 large onion, chopped (about 3/4 cup)
1 tsp salt

Stir all together about 5 minutes over medium heat until tender.

chinese style vegetables

We ate them with pinto beans, rice, and soy sauce, but they were really yummy on their own, too. (This comes from a celeryphobe.) And really easy.

Categories: challenges, gluten-free, lunch, nut-free, recipes, soy-free, vegan, vegan mofo, vegan mofo 2012, vegetables | Tags: , , , , | Leave a comment

Stir fry

The nice thing about stir fry is that you can really use just about any produce, saute it in oil and soy sauce, plop it on rice, and call it good.

Here’s a picture of one I did some time ago:

Another stir fryIt’s been a long time, but it looks like I used a lot of steamed veggies in this one (broccoli, cauliflower, butternut squash, carrots, red onions, and seasonings).

Changing up the way you prepare the veggies for cooking can add interest. Instead of always slicing carrots, for instance, maybe slice them on the bias sometimes, grate them, or julienne them.

If you’re using a lot of chunky veggies like in the picture above, you’ll want to saute your onions and then add a little water and steam the veggies before adding things like cabbage or other quick-cooking types of produce.

Today I did this (well, today by the time you read this will have been weeks ago):

I sauteed 1 onion, chopped, until it started to turn golden brown.

I added 2 thinly sliced carrots, 1/2 cup frozen lima beans, and approximately 1.5 cups of julienned cabbage, and 3 slices of frozen tofu that I cut into smaller slices. (Freezing tofu gives it a kind of spongy texture ideal for soaking up marinades!)

I crushed in 2 cloves of garlic.

I stirred in a drizzle of soy sauce, 2 spoonsful of peanut butter, some ginger and cumin, and a dash of cayenne.

And this was the result:

Stir fry

It was Most Delicious.

Categories: entrees, lunch, recipes, vegan | Tags: , , , , , , , , , , , | Leave a comment

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