Midweek Munchies: What Melody is contributing for the week
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A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.
PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!
Over the next four days, I will be making:
Pad Thai (I will try to follow the VWaV recipe)
Mango Ginger Tofu (another VWaV)
Mooshi Veggies and Tofu (I didn't end up making it today)
Pasta with basil, toasted walnuts, sundried tomatoes, artichoke hearts and kalamata olives
Soymilk.. (I make this at least 3 times a week)
Some sort of "cheese"
There will be food porn. I'm looking forward to cooking again! I may even do a little bit of baking depending on the weather. I need to make pizza sometimes soon, as I have cheese for the dairy heads that will need to be used. It's amazing to me how much cheese I used to eat.. I hardly buy any now. Me going vegan has been great for my kids because they get less cheese by default. I can't believe I don't even miss it on pasta anymore. I loved me some fresh parmesan and romano.. gorgonzoloa and feta..
Yesterday I made some ice cream out of silken tofu, soymilk, coconut extract, vanilla extract, stevia, cocoa powder and about 1/2 cup of walnuts. I pureed it all in the vita mix til smooth, then chiled it and used my ice cream maker. It is really good. I still have around 4 cups left.
Today, I made a Wheatberry salad inspired by Bryanna's post. I used 2.5 cups of wheat berries.. (The same wheat I use for my flour), and boiled it with water and a bouillon cube. When it was tender, I added around 1/2 cup of apple cider vinegar, 2 garlic cloves, 1 red bell pepper, 2 carrots, 1 red onion, about 1 cup of shelled edaname, about 1 cup of frozen corn, 2 large tomatoes, salt/pepper, fresh rosemary, fresh thyme and chives. It was a little wet, so I added some dried TVP to soak up the juices and up the protein level... and then poured around 4 tbsp of extra virgin olive oil. It is delicious and I have quite a bit leftover. I don't have my camera (my kids and husband took it on a hike), but I will take a pic of it when they get back. I served that with Coleslaw for a light, but satisfying lunch. I also served watermelon slushies. (fresh watermelon, ice, lime-juice and a tiny bit of stevia blended in the vitamix.