March 25, 2014

Snacks (I guess?):

Over the course of the day I ate another entire medium pizza from Panago. Remember everyone, I have a paper due on Thursday!

pizza (2)

I also had a lemonade juicebox.

Dinner:

zuchinni

Zucchini salin with chickpea pilau.

Dessert:

A popsicle

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March 23, 2014

Snacks:

A bowl of cherry tomatoes. I also ate some broccoli and cauliflower.

Dinner:

I ate dal with toast.

Dinner #2:

rice, poato and peas

Chickpea pilau with cooked peas (1 small bag frozen), carrots (2 very large) and potato chunks (1 very large). We mixed into the cooked veggies: 2 teaspoons achar, 1 tablespoon crushed coriander seeds, 1 tablespoon ginger paste, 1/2 tablespoon dried onions, 1 tablespoon garlic paste, 5 teaspoons lemon juice, some black pepper and some salt. My husband calls this veggie dish “veggie vindaloo.”

Dessert:

A popsicle.

March 8, 2014

Breakfast:

Oatmeal with almond milk. I was planning to make pancakes this morning, but I decided to take my son skating instead, so all I had time for was oatmeal. Chocolate chip banana pancakes another day. My husband had a bit of a tricky time finding vegan chocolate chips  for them. And the sort he did end up finding were a tad expensive. I think I’ve heard that Costco brand are ‘accidentally vegan,’ so we’ll check that out next time we (he) goes to Costco.

Lunch:

A Panago pizza with tomato sauce, lots of veggies and no cheese on regular crust….before I found out it WASN’T vegan (the crust that is). Well that sucks. Apparently L-cysteine (as my super knowledgeable friend let me know) is industrially produced from poultry feathers. What the heck people?! Anyhow, I guess that means I can’t eat any more Panago regular crust pizzas. I’ll check out the gluten-free and multi-grain crusts…maybe one of them is L-cysteine free. I have to say, stuff like this really makes me wonder about how humans have historically come up with their ideas for using animals products. I mean, you see a carnivore hunt down another animal and eat it, and yeah, I guess I can see why you might say, “huh. maybe we could eat that too. by the end of the winter we start to run pretty low on potatoes round these parts,” but who looks at a bird and thinks, “huh. maybe if we take that bird’s feathers and hydrolyze them, we can add what we get out of that to some bread and eat it.” ???? Quite a leap if you ask me.

Snacks:

Movie theater popcorn (without butter of course) and a Fruitopia mixed with Sprite. I almost shouldn’t put this on the list since I ate about 2 pieces of that popcorn – the rest was devoured by my son and his cousin, while the other 2 cousins drank a little over half of the drink. Life changes after you have kids. You don’t get to eat your own popcorn anymore.

Dinner:

A bowl of chickpea pilau.

Dinner # 2:

cucumber

I started off with a cucumber sprinkled with a little bit of salt, lime juice & paprika. It was a bit much (I think the paprika was maybe overkill), but I do love cucumber, so it was fine.

We also had some green pea pilau. It was OK (I’m a terrible person for saying this when I never have to cook anything myself), but not as good as the chickpea pilau.

Dessert:

Strawberry coconut milk bar. Still has weird aftertaste, but not weird or strong enough that I don’t want to at least finish the box!

March 4, 2014

Paper Due Date. A lot of snacking happened today.

Snacks:

1 glass of almond milk. I started drinking the original (not the coconut version) without even noticing it – just as plain glasses of milk, and while I remember finding that really distasteful in the past, I now think it tastes totally fine. Interesting. This experience, and the fact that I have a container of “better than cream cheese” still in the fridge inspired me to try a piece of vegan sourdough bread with the “cream cheese” and some vegan jam. That one was still disgusting. I do expect the flavored versions taste better – I think anything tastes better if you add some salt, spices, sugar etc. Anyhow, I didn’t want to eat any more of that stuff, so I had another 3 slices of toast over the course of the day with buttery spread and jam instead. Oh, and in regards to the jam that I thought had gelatin in it – it doesn’t! Sweet. Turns out my mom (who told me she made the jam with gelatin originally) actually made it with a plant based gelling powder.

I also ate an apple, and a salad (spinach, green olives, jalapeño peppers and green peppers dressed with olive oil, balsamic vinegar & Italian seasoning). Lastly, I ate a few bites of a pasta left in my daughter’s bowl after she finished dinner at her cousins house, and it had been in contact with a meat sauce.

I didn’t have any pizza today, but my son did, which inspired me to confirm that Panago‘s pizza crust was in fact vegan (it had been called into question by something a friend of mine had heard). I’m think it is vegan. Although the weird names of things in ingredients lists always make me a bit unsure of what exactly is in food sometimes. So here are the ingredients…vegan?:

Panago shell mix (1) Panago shell mix (2)

Dinner:

NAI raita and chickpea pilau

Chickpea pilau and leftover dal that had been tinkered with (added some tomato paste, a little bit of oil and chopped onion and cooked uncovered on medium heat for an extra 10 minutes or so). We used the leftover chutney from our new and improved raita, mixed it with a bit more “yogurt” than we had added the first time, and also added a bit of salt, pepper, and some fresh chopped onion and cucumber.

Dessert:

Coconut milk fudge bar. Delicious!!

March 3, 2014

Snacks:

A glass of grape juice.

Lunch:

veggie spag + salad

Veggie sauce on linguine. Salad from the bag with olive oil and balsamic vinegar.

Dinner #1:

Dal with a slice of vegan sourdough toast and some more salad from the bag with the same dressing. My son ate 2 and 1/2 slices of the whole wheat toast (non-vegan) with his lentils, and I ate the remaining 1/2 slice of his toast that he left on his plate (as well as his leftover lentils).

Dinner #2:

Yummy chickpea pilau with a new and improved vegan raita. I should have taken a picture, because it looked as awesome as it tasted! The NAI raita was made with cultured coconut milk, which was a huge improvement on the cultured almond milk. The look and texture of the coconut milk version was exactly like real yogurt! The taste was a bit different, most noticeably in that it (unsurprisingly) had a hint of coconut flavour. This was a bit odd for plain yogurt, but no big deal. I am however, really excited to try the Greek style fruit flavored cultured coconut milks. I loooove Greek yogurt, and I am now extremely optimistic that a great vegan substitute for it exists!

Dessert:

My husband came home all excited because he found vegan baklava. I was pretty excited too! I love baklava! Of course, it wasn’t actually vegan. The ingredients for the pastry and the glaze were listed in two separate paragraphs, and he only noticed the first ingredients list. The pastry was animal product free, but the glaze contained honey of course. I told my husband not to buy baklava anymore. Then I ate 5 pieces of baklava.

Chickpea Pilau Recipe

OK, so the instructions my husband gave me for how he made this sound really bizarre to me, but I have faithfully reproduced them at his insistence that it has to be done exactly this way.

In a large pot, combine:

  • 900 mL vegetable broth
  • 1 L water
  • 2 tablespoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • salt as desired

Bring pot to a boil, and then reduce heat and simmer uncovered for 45 minutes.

Add:

  • 1 can chickpeas
  • 1 & 1/2 cups uncooked rice
  • 1/2 cup uncooked vermicelli

Cook covered on low for 15-20 minutes.

This is the weird part. Turn off the heat, and place the covered pot in the oven (that’s not on) for 20-25 minutes. Then put the covered pot back on the almost cooled burner for 20-25 minutes.