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Poke Salad Annie

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  1. A few more thoughts----- * Eating by the rainbow---include a food from each color---this helps to get all those needed fruits and veggie servings in for the day * Stock the pantry with a variety of grains and beans---try some new types such as farro, millet, quinoa, buckwheat, bulgar---also try some new bean varieties (Rancho Gordo has oodles) * Fill your spice cabinet with new and different spices than you've used previously---having these available makes following new recipes much easier * Pick out a recipe or meal you've enjoyed in the past, and work on making it vegan-friendly---you can do this with any cookbook * Buy a few new kitchen gadgets if you don't already have them, such as a bamboo steamer (cheap from the Asian market), microplane, wok (again, cheap at the Asian market), Lodge iron grill skillet (this is a workhorse in my home) In truth, I really have come to favor some of my own creations, but I will say that I have a 2" binder full of recipes I've printed from various blogs. Pinterest is another option, but be aware that you may find yourself going further and further down into the rabbit hole..... Some recipes we've loved over the last few years: * Vegan Richa's Buffalo Millet grilled sandwich (I make baked sweet potato fries as a side dish) * Oh She Glows Lentil Loaf (A staple around here, and the leftovers make great sandwiches, too!) * Heidi Swanson's Golden Potstickers (Who knew that yellow split peas could be so tasty? And we also adore her Red Lentil potstickers.)
  2. The Three Investigators series. I loved those books at that age.
  3. I follow a plant-based diet, and that is how I cook for my family as well. I've really had very few complaints about anything I've cooked, and this has been over a period of several years. When I first changed to this way of eating, I began reading vegan cooking blogs, and printed off a few recipes that seemed doable and tasty. With good results from that, I ventured further and began looking through some vegan cookbooks at the bookstore. My library doesn't have many vegan cookbooks, so I ordered a couple I thought might be helpful. Something I have discovered after buying a few cookbooks, and still following with various blogs, is that I enjoy coming up with and cooking my own creations. I think it takes a bit of time to feel comfortable with this style of eating and cooking. The best advice I can give is to simply gather some interesting ingredients and play with some food! Shop at various international markets for exotic ingredients and have fun discovering new flavors that you and your family enjoy. Maybe tonight is Asian flavors, and tomorrow is an Italian theme. Next week could be set aside for a Middle Eastern meal. One more thing I enjoy doing is taking something I have enjoyed eating at a restaurant and recreating it at home. I use all kinds of proteins: beans, tofu, tempeh, dried gluten cubes from the Asian market, homemade seitan, tofu skins, etc. Chickpeas have been a favorite for me lately. I love to make a bbq chickpea salad. Taco-flavored chickpeas are tasty too. I really think you can do anything with chickpeas flavor-wise. Just use your imagination. If you are cooking with tofu, make sure to buy the extra firm grade, then drain and press it well. I like to make tofu kabobs with veggies and cook them in an iron grill skillet. I also like to cook tofu steamed Asian style with ginger, green onions, soy sauce and some olive oil. It is prepared the same way that fish is steamed, only I use tofu instead. It is delicious! I serve it with rice, and some kind of green vegetable. One of our favorite meals is honey-baked lentils (I use maple syrup instead of honey), a platter of roasted veggies, tossed salad with lots of fruits, and steamed rice. There are never any leftovers from this meal. It is so good! Have fun playing with your food! Try new ingredients and interesting recipes. Buy lots of new and exciting spices.
  4. I would love to go on a thru-hike of the AT or any other long trail, for that matter. I've hiked a good bit over the last several years, recently hiking up to the tea houses at Lake Louise and King's Throne as well. There is something so centering and peaceful about hiking, and I have grown to love the time spent doing it. A book I really enjoyed reading about the AT, and have reread recently is, Becoming Odyssa, by Jennifer Pharr Davis. If you can find it at the library, I highly recommend it. There is a forum specifically for those planning a thru-hike (whiteblaze.net), so maybe that will be of some help to you. Good luck!
  5. Sorry to bring up this topic so late, but I had a couple of ideas to add. Have you looked at The Boy Who Sailed Around the World Alone by Robin Graham? This is the young person's version of the book, Dove. One more thing I had in mind was anything by Jacques Cousteau. I have one of his books, The Silent World. Oh, a couple of more things..... * Our Living World of Nature, Life of the Ocean * The JASON Project
  6. I think it can be hard to *get* KISS at first, but sticking with it will have payoffs. As for Peter Pan, we loved the audiobook version read by Jim Dale. Completely captivating! If all else fails, give that version a try.
  7. That looks yummy! Thanks for the recipe. I have a new box of fresh mushrooms, so I'll have to try that one in the next day or so.
  8. Would you share your recipe, please? I have been wanting to make a vegan vegetable pot pie, and this one sounds wonderful.
  9. Where have the elementary SMSG texts gone? The link is no longer working for me. Anyone know?
  10. I had read about the books here on WTM board, and recently found the Starcatchers volume at the thrift store. I was delighted with the find, so I'll be on the lookout for the other volumes. I need to look for the titles and order.
  11. Oh my goodness! You've all mentioned so many great titles! I'll have to expand my list of read-alouds for the year. We're starting out our year with Peter and the Starcatchers. So far, we love it.
  12. I like to halve them, then cut into slices. To this I add sliced onions, red, yellow and green bell peppers, and tomato. I put all of the sliced veggies in a bowl, then drizzle with a little olive oil and shake on some McCormick's Garlic and Herb Salt Free seasoning, a bit of ground pepper and sea or kosher salt. I heat up a cast iron skillet grill, then add the veggies and cook until they are softening. Serve this: * over pasta with a bit of sun-dried tomato pesto * on a sandwich (ciabatta rolls are nice) with hummus and kalamata olives * on top of a salad * over polenta
  13. I'm making the grilled buffalo millet sandwich from the veganricha blog here, and homemade sweet potato (baked) fries. For dessert, we're having Luna and Larry's Salted Cream and Chocolate Coconut Bluss frozen dessert served with sliced strawberries. Yum!
  14. Would it be feasible to take a waffle iron (assuming you already have one, that is)? We love to have waffles for supper, and that would be something quick to mix together. It wouldn't take long to cook some sausage or bacon to go with this. You could take some add-ins to make it fun, like chocolate chips, pecans, banana, etc. We have made chicken and dumplings in the crock pot in the past. I think we left the chicken cooking in the crock pot. When we returned, I turned the heat to high, and added a can of cheap biscuits for the dumplings. Turned out great and everyone enjoyed it. What about a package of brisket in the crock pot? You could make sandwiches with it upon returning from the parks and serve chips and dips or whatever.
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