Tuesday, October 21, 2014

Vegan Black Bean Crumbles (Ground Beef Substitute)

I used to buy the soy-based ground "meat" substitute to make all sorts of things - and one of my favorites was a pasta sauce that we could top with cheese.

I stopped buying that stuff for a number of reasons, but today I wanted to make that "meaty" tomato sauce.

So here's what I did:

2 cups cooked black beans, drained
1 onion, diced
1 red pepper, diced
4 cloves garlic, chopped
olive oil
3 Tablespoons ground flaxseed
1/2 cup sunflower seeds
salt, pepper, dried parsley flakes to taste

Heat olive oil in a frying pan, and saute onion, red pepper and garlic, till fragrant and beginning to brown.

Combine all ingredients in food processor bowl, and pulse till you have a relatively smooth paste (you can do this in a mixing bowl with an immersion blender if you don't have a food processor).

Spray olive oil on an 8" baking pan, then spread black bean mixture in the pan.

Bake for 25 min at 200C (about 425F)

Allow to cool. When cool, crumble the mixture into tomato sauce, heat, and serve over pasta or rice. This can be used to make a taco filling or sloppy joes too. It's really versatile!

I'll try to take a picture next time I make this! I didn't have the camera handy today, sorry.

Saturday, October 18, 2014

Menu for the week!

Now that the Chagim - Holidays - are behind us, it's time to get back to a normal schedule.

So, first things first, I need to plan my menu for the week, because for some reason, we all get cranky when we don't eat. And Thank G-d my house is more-or-less well stocked with the essentials!

So here's the plan for suppers this week, although veggies are mostly still an unknown, since I need to replenish soon:

Sunday night: Garlic bread, Pasta?, and a big salad

Monday night: Grilled Cheese sandwiches and Tomato Soup with rice

Tuesday night: Red Lentil Soup, Scrambled eggs, Stuffed Baked potatoes

Wednesday night: Black Bean "meatballs" with sweet and sour sauce, Brown Rice, veggies (?) 

Thursday night: Homemade Pizza, salad, and french fries (not so healthy, sorry)

What's your menu for the week look like?

Tuesday, October 7, 2014

Sug Bet Rack Today

Today, as I walked past the makolet, I decided to check the sug bet rack again. The last week or so it has not been so great, and today i was greeted by truly rotten pumpkins and eggplants (such overwhelmingly rotten pumpkins, I nearly left). 

But I decided to look further, and here is what I found that was worthwhile for me!
I skipped the turnips, my family will NOT touch them (I don't really blame them).

But here's what I got for 11.60NIS:

kishuim (summer squash)
white cabbage
purple cabbage
an interesting looking citrus fruit
1 bunch of herbs (looks like parsley)

These sug bet rack purchases are really hit or miss! So glad today was a hit!
Please share your favorite finds!

Cooking for chag

It's that time of year, when every week there is a special Jewish holiday, requiring lots of food preparation. Not to mention the other preparations of getting a lulav/etrog set (or 3!), and building a sukkah! And decorating a sukkah, which requires lots of patience and creativity...

I'll try to post about our decorations later, but for now, I will write about my food prep plan.

I'm cooking today for my sukkah building crew plus a family with a new baby.

Chag is us plus some guests.


Garlic Foccacia Breads (making it the Quick Bread way
Pasta two ways (with tomato sauce, veggies, and cheese, and with macaroni and cheese style) 
cut veggies - we have cucumbers, carrots, kohlrabi, peppers... 

Planning to make enough to have the leftovers for lunch tomorrow too. (Just how many bags of pasta do I need to have enough for a total of 18 people...?)

For Chag:

Vegetable Soup
Vegetarian Chopped Liver
Roast chicken with rice
Tofu lo mein for the vegetarian
Potato Kugel 
Apple Crisp
Salads (whatever I manage to pull together)
Chocolate Chip Cookies

I'd love to hear how all of your holiday preparations are going!