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From: lisette ( -149.168.240.9)
Subject: I'm no expert but...
Date: May 8, 2012 at 11:53 am PST

In Reply to: please advise... posted by Buffy on April 24, 2012 at 6:30 am:

I'll defer to others like Jo on handling allergies and so forth. I've been vegan for 27 years on a crazy schedule. The secret is this: a freezer, three crockpots, two rice cookers, one bread machine, one Sunday afternoon a week. I go the coop for: builk rice, beans, peas, spices, oats, flour, cornmeal. I go to the farmer's market for seasonal veggies and fruits. Sunday afternoon/evening is D-Day: each crockpot gets filled with a soup/stew/chili/dal/bean something or other. one rice cooker gets filled with brown rice or bulgher or cous cous or kashi, to be eaten with the crockpot stuff. Bread machine gets put into play. Other rice cooker is to cook oatmeal for the morning, or can be used to make cornbread. (i am in the south, so pinto beans and cornbread is a staple). next step is to divide food into single servings and freeze. I also make some sandwiches(falafel, hummus wraps, portobello and veggie, etc). and put in frig or freezer for lunches. Now I am set for the week. I often buy frozen fruit and soymilk that i can throw in the blender for a breakfast smoothie on the run. Easy! And I spend less money and time buying and planning meals than most of my friends, now that i have a routine going. ON odd nights, I can make a vegan pizza or pasta dish quickly - that's a big saturday night or having-friends-over favorite. Not hard, with minimal processed anything. now, I do rely a lot on soymilk fortified with B12 and calcium. I do occasionally resort to Amy's frozen meals in rare circumstances. I am not allergic to nuts or peanuts, so once in a while, pb&j appears, though much less so now that I am actively trying to drop ten pounds. I have found that roasted or grilled eggplant, roasted peppers, tomatoes, avocado, portobello mushroom, spinach, adn hummus, in varying combinations, make awesome sandwich fillings. Cabbage, poatoes and onions work well together for comfort foods, as do squash, sweet potatoes and greens. I just put together some combinations of ingredients I like, adjusted for what's in season, and then shake up what i do with them - the same things can make a soup, a casserole/bake, or a sandwich/dumpling/knish/pierogi/pasta filling.



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