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I've been trying to lose some weight so I'm sticking to what works. Simple, uncomplicated one-dish meals. Nothing too exciting, salads, steamed veggies etc.
But one nice thing I came up with is a dressing. I've used it on steamed asparagus, in salads, on rice, mixed in with soups, etc. Tasty!
All parts to taste:
Lite Rice Vinegar (much less sugar & sodium than regular)
Kalamata Olive Oil
Bragg's Amino Acid
I made a lentil soup with spinach, onions and lemon juice, yummy.
Also have some leftover of the vegan whole wheat pizza I made last night, so that will go with the soup
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The price of anything is the amount of life you exchange for it. ~Henry David Thoreau
From Isa Chandra Moskowitz's great "Vegan Brunch" cookbook...
2 tablesp. of olive oil
3 to 4 Vidalia onions, diced
3/4 cup raw unsalted cashews
1 teasp. salt
1/4 teasp. ground nutmeg
1 pound extra firm tofu
1 nine inch prepared or homemade pie crust
Preheat oven at 350 F. Pre-bake pie crust for 10 minutes and remove from oven.
Heat oil over low heat. Add onions and toss onions to coat with oil. Cover and cook for 20 minutes. Stir occasionally to prevent burning. The onions should be a nice golden color. Remove lid and turn up heat to medium. Stir often for 10 more minutes. Meanwhile process cashews in food processor into fine crumbs. Add salt and nutmeg. Squeeze the tofu to get rid of excess water and crumble into food processor. When the onions are done, add 1/2 cup of them to the food processor and pulse a few times to combine.
Transfer cashew mix to a bowl and mix in the rest of nions. Get everything into the pie crust and smooth top out. Bake for 40 minutes or until edges of the pie are lightly browned. Let it sit for 20 minutes, this tastes best warm, rather than hot.
Enjoy
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The price of anything is the amount of life you exchange for it. ~Henry David Thoreau
The other day I made whole wheat pasta and on top I served:
A mix of sauteed broccoli, spinach, zucchini, red pepper, garlic all cooked with some olive oil, pepper, salt etc.
It is so delish!
I used to put a bit of cheese on top, like a grated mozzerlella but now that I cook vegan in the house, I just added a bit of unsweetened soy milk to the sauteeing process, towards the end.
For lunch, I had sliced cucumber, sliced avocado and cottage cheese with lots of pico de gallo; pinquitos (pinto beans with garlic, cumin and chili powder); a Morningstar Farms sausage and seedless red flame grapes for dessert. Yum-yum! Great summer lunch.
Location: Pittsburgh but I'm ready to relocate......
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Its another Beans and Toast day......I'll have something else with it!!!
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