You always hear about adding color to you diet and how colorful food are always much better for you than bland, beige foods.
I don’t think all beige is bad and sometimes it just happens.
This past week it just happened that one of my meals lacked color. I could’ve added some bright greens with zucchini and broccoli, but those were being saved for another meal, so beige it was!
Potato pancakes (aka flat hash browns) and Quinoa
No onions, that’s gross.
Cornstarch, Paprika, Red Pepper Flakes, Bread Crumbs.
Mix it up and fry. I used peanut oil (it just smells awesome!)
I got the recipe backbone from the Veganomicon, but when it wasn’t quite sticking together well enough, I threw an egg in there (note: I didn’t have matzo meal, so it might work better for you if you have some).
Still really good though, especially with a bit of locally made BBQ sauce ♥
I didn’t have too much time to get a lot of articles for today. I did read a lot of them, but many are just repetitive of the same information.
The Eating Rules Philosophy Summed up in Two Venn Diagrams
This pretty much sums up the best & simplest good eating philosophy ever.
Need Inspiration? Watch this Trailer – Fat, Sick & Nearly Dead
I’ll probably have to watch this when it makes its way to Netflix. I love documentaries and personal stories (the accent helps too!). I don’t know what I think about the 60 day juice diet that the narrator takes on, whether it is the healthiest way to go or not, but I don’t doubt the ability to get all your calories, but I think I would miss chewing.
Is ‘Eat Real Food’ Unthinkable?
This was my favorite article this week. I just started following Mark Bittman on Twitter this past week and have not regretted it. There are three different happenings that he talks about that have occured recently.
New USDA food guidelines: I don’t really care so much about these. I know that they play a bigger role in school nutrition, but the public doesn’t pay attention to these. Michael Pollan’s “Eat food. Not too much. Mostly plants.” would’ve summed up what actually needed to be said. (I got to see him speak a year ago! Still pumped about that!)
Vegan Oprah: First, Oprah would do anything for more publicity (really, you’re taking your whole audience to Australia?). Second, as a person that flirts with vegetarianism and veganism on about a 90% basis, I
hate strongly dislike the use of faux meats as substitutes. Yes, I eat tofu, but that’s the only ingredient – soy beans.
Wal-mart & the White House: do I need to say anything? Maybe. This is making me almost not like you, Michelle Obama! The idea of walking into a Wal-mart makes me uneasy and dirty feeling. I don’t want the know the lengths that they will go to in order to make ‘healthy’ food less expensive.
The end! It’s Friday! This weekend I am tasked with creating a menu of breakfasts, lunches, and dinners for Thursday through Saturday night. It will have to have a veg option for me and also all has to be gluten-free for Megan. I’ll post my menu up here once I finish it 🙂
I love Japanese style curry. Japanese style curry and (good) ramen are two of my comfort foods from Japan. It totally thwarts any efforts I have to eat totally vegetarian today, but we got the beef from a cow that Tim’s uncle raised, so I am mostly okay with that.
Let’s just start with that this recipe makes use of a concentrated curry roux block, which is not “real” food. Read the ingredients, I don’t know what half of them are. I don’t know how to make this any other way… but trust me, it might not be “real,” but it is good.
I usually pick up Vermont curry medium-hot (not hot at all, actually) from our local Asian grocer, Tsai Grocery.
Of course you can put this amazing-ness over rice, but that’s a little simple and expected.
Japanese curry is not like what you think of with Indian or Thai curries. It is not overly spicy and is more like a beef stew served over rice, udon noodles, inside of bread, with breaded pork.’
Japanese style curry
makes about 8 servings, ~2 cups each
Whole block (12 little squares) of Curry Roux
6 cups of Water
1.5 pounds of meat (beef, chicken, lamb). I used stew beef.
2 big potatoes, peeled and cut into small chunks
2 big carrots, peeled and cut into circles
An onion, if you like (I don’t like…)
That’s all! Add all ingredients to a crock pot and set to high.
Cook on high for around 4 hours, then set to low. I stir every once in a while to break up the curry blocks.
Pro-tip: Before adding curry roux to the crock pot, cut it up into thin slices. You could ever omit a cup of water from the crock pot and dissolve the curry roux in a cup of hot water, then add it to the crock pot mixture.
This is the way I made curry on Sunday afternoon and when I took it from the crock pot and into a Tupperware it made ONE GALLON of curry.
Serve side by side with hot white rice or over udon noodles. You can also taste your skill at making some pork katsu and adding that to make katsu-kare, another popular way to eat this dish.
This keeps very well in the fridge for about a week (any fat will congeal on the surface and is easily picked off) and also keeps well in the freezer in an air tight container.
Again, this is the easy way to make Japanese curry. I found some recipes online for a DIY method without the curry block. I’ll have to try that too sometime and compare the taste.
14 oz can of kidney beans (I rinse them)
4 tablespoons of flour (stone ground whole wheat)
1 tablespoon whole wheat bread crumbs
Non-measured amounts of: onion powder, cumin, paprika, chili powder, garlic powder
Mash with fork. Form into 4 patties. Place on plate and let them hang out in the fridge for about 10 minutes. Heat some oil over medium heat in a pan. Once oil is hot (the “splash water at it” test is good for this) place all patties in and cook for a while. Flip. Cook some more. I hardly ever (read: never) get around to having a bun for these things.
And with that, my apprehensiveness surrounding nutritional yeast is gone. It does smell kinda weird just in the jar…. so I don’t think I’m going to be sprinkling it on pasta as a substitute for parmesan anytime soon.
These scalloped potatoes were very good. Even Tim liked them. And no lactose BS so no stomach tyranny so far. I attempted to use mental math to halve the Veganomicon recipe and when I took it out of the oven at the 35 minute mark I just need to add a bit more nutritional yeast since the soymilk/olive oil/veg broth combo had consumed some of it. The extra 15 minutes of non-foil baking at the end made some of them nice and crispy…. maybe I could even try out the broiler? I’ve never actually attempted to use it before >_<
Oh well, that’s for next time 🙂