Menu Plan Monday 16th to 22nd June

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.


Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week or run half an hour and have and occasional glass of wine or beer.

Menu Plan Monday: 1st to 7th June

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Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.

Saturday

  • Lunch: Vegan penne arrabiata
  • Dinner: Chapatis filled with chickpeas and beetroot leaves cooked in coconut milk

Sunday

Monday

  • Lunch: Steamed cauliflower
  • Dinner: Flageolet beans

Tuesday

Wednesday

Thursday

  • Lunch: Sprouts salad
  • Dinner: Spring greens catalan style

Friday

Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week or run half an hour and have and occasional glass of wine or beer.

Menu Plan Monday 23th Feb to 1st March

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Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.

Saturday

  • Lunch: Organic soup (from IKEA) and brown bread bun
  • Dinner: Homemade pizza

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week (starting now!) and have and occasional glass of wine or beer.

Widowed lentils soup with carrot and cavolo nero

Widowed lentils soup with carrot and cavolo nero

In Spain, ‘widowed lentils’ stands for meatless lentils. Binary-gender-criticism apart, I wanted to give some sexy greenery and carrot for the widow to play. Cavolo nero is rough enough to stand the long cooking green lentils need, so I gave it a try, and got one new recipe for the win!

Ingredients for 1 serving:
– Green lentils 100gr
– One clove of garlic
– Half bay leaf
– Piede of celery
– Small organic carrot
– Six cavolo nero leaves, chopped
– Salt

Directions:
Soak green lentils for at least half an hour. Some varieties need the whole night, check directions on your label. Boil everything together for at least 15 minutes, you won’t need no oil. Depending on the variety, you might need up to 45 minutes for the lentils to soften. Keep an eye and stir, you don’t want to run out of stock. Serve.

*Menu Plan Monday 27th Jan to 2nd Feb* Check my healthy meals…

This screen capture shows Lablasco'svegmenu virtual cork board with a 27th Jan to 2nd Feb menu meal plan

This week we are having one of my good old favorite Superfast simple baked leek in oats cream, the recently fallen in love with Cream of Cauliflower, trying a vegan version of the classic cuban rice and getting adventurous with a mushroom raw soup recipe. And since we already have the ingredients, we are repeating some fresh and frozen recipes we didn’t do last week like borscht and lentil soup. I’m still in the quest of ingredients for “Iraqi-Inspired Seitan and Eggplant Stew”, I found Baharat spice at Waitrose, hopefully will find seitan soon 😀  

Sunday

Monday

Tuesday

  • Lunch: Borscht and grilled brussels sprouts
  • Dinner: Rice noodles with onion, red pepper, dried shiitake, cabbage and carrot (Onmivore will add prawns)

Wednesday

Thursday

Friday

Saturday

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.

Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week (starting now!) and have and occasional glass of wine or beer (or two, hehe).

[Recipe review] Tomato, courgette, white bean and basil soup (The perfect pantry)

This is a picture of Lablascovegmenu's Flickr that shows a bowl of Tomato, zucchini, white bean and basil soup

Baked beans had shown to lower total cholesterol levels and low-density lipoprotein cholesterol, according to wikipedia, so I’ve been looking for new ways to cook white beans with vegetables, other than common meat-based spanish fabada (or soyrizo for based vegan fabada).

I followed this perfect pantry’s recipe. Well, more or less, as always. I didn’t use cheese, nor replaced it with anything. I didn’t use heavy stock, just added extra celery, and did not use enough tomatoes, just two cherry ones. But I did use dried beans instead of canned, that gives it more vitamins, is cheaper, has better taste and I bet is more filling. Just bear in mind dried beans do grow a lot from dry to soaked, and to keep an eye not to run out of water.

Ingredients:
– white beans
– olive oil
– courgette, chopped
– tomatoes, chopped
– dried thyme
– fresh basil leaves

Directions:
Start turning on the alarm the night before you want to do this. Soak beans in water when it rings.
The day after, I started with the sauté onion and garlic then boiled soaked beans with water, tyme and celery for more than one hour. Is calles slow cooking for a reason, I guess.
Then I added the chopped courgette and tomatoes and boiled for some ten to fifteen minutes more.
Serve.

Overall rating… meh. Don’t get me wrong, beans were delicious, but they always are. I guess it’s really good if you’re used to baked beans with tomato, because this recipe them an italian twist. But for me, it still lacks something, and I’m not the kind of girl to rely on heavy vegetable stock or cheese for that. Will keep on searching!

Menu Plan Monday ~13th to 19th Jan & Notting Hill shopping

Menu Plan Monday 13th to 19th Jan

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. I eat a whole foods, plant based diet and tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients.

This week we went to check the Notting Hill Gate Farmers Market with a friend. Since we arrived late, there was not much left, but we still managed to get some great veggies and fruits, plus this cute organic shop attached opens longer: Chegworth Farm Shop. Then we went for a walk around the Portobello Market and found the fruit and veg section from Elgin Crescent to Talbot Road, not organic but excellent produce. Ask for the price first, it’s not particularly cheap, we had to stretch our budget this time 😦  

Saturday haul at Notting Hill Farmers' Market and Portobello

The new exciting dish I’m trying this week is Braised Black Cabbage and Noodles in Black Bean Sauce from Shu Han, and we still have lots of pumpkin and cauliflower from last week. I totally loved the cauliflower soup from Solveig Berg Vollan, so I’m doing it one again!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Recipe review: Creamy Roasted Sprouts n’ Pasta (What smells so good?)

It’s been a while since I discovered this original recipe from Jazzijava and it has never failed me. I’ve tried it again and again in macaroni or spirulina black spaghetti, always boiling the frozen brussels sprouts.

This time though, I did roast fresh brussels sprouts as indicated, used wholemeal instead of white macaroni and grilled with grated bread. Also I used a pair of susbtitutes and grilled in the oven. Not such a bad result after all 🙂

You’ll need:
– Fresh or frozen brussels sprouts
– Any kind of pasta (better wholemeal organic)
– A piece of tofu (preferably firm)
– Lemon or vinegar (either grape or rice will be fine)
– Fresh ow powdered garlic
– Breadcrumbs (optional)
– Paprika
– Salt
– Olive oil (optional)

Instructions:

Boil the whole brussels sprouts till tender if they are frozen, or roast them in halves in the oven if they are fresh. If you go with the roasting, Jazzijava instructs to “spray a glass baking dish lightly with olive oil, add the sprouts to the pan and roast at 375 F for 10 minutes. Stir, and roast for 10 more minutes.” This is what I did this time and worked perfect, be careful though to spray only a pair of drops of oil.

Boil the pasta in saulty water.

Blend the rest of the ingredients for the sauce. I didn’t have lemon so I used a piece of raw yellow pepper and rice vinegar as a substitute, and instead of the onion powder, I chopped some spring onions, then blended together with the tofu, garlic, salt, paprika, parsley and water. If you use too much water, as it happened to me this time, you can heat the sauce to thicken it up.

Now mixing with the pasta will be enough. But if you still want to give it a chunchy final touch, drop some breadcrumbs and oregano on top and grill. Tadá!

Recipe review: Grilled Bok Choy with Sweet Soy Glaze (Seriouseats)

“The way you cut your meat reflects the way you live” – Confucius

I tried yesterday a Grilled Bok Choy recipe from Seriouseats, just replaced tare sauce with simple organic japanese tamari sauce, because I didn’t want to buy anything extra, grilled them in a pan with only a little olive oil and also added some peanuts I had in hand.

The result is a very simple, easy, inexpensive, yummy and exotic beauty.

You’ll need:

  • Bok Choy
  • Olive oil
  • Soy sauce or tamari
  • Peanuts (optional)

The trick is, as the recipe says, to “split lengthwise through the core so that all the leaves stay stuck together”. The rest is easy as placing them in a pan with only few drops of olive oil and turning the other way. Remove from heat. Splash with tamari or soy sauce and serve.

Tamari sauce is saulty already, that is why I didn’t use salt, but that will depend on your taste and sauce. Finally, J. Kenji López-Alt is totally right: “great contrast between crisp, blackened leave tips, a nicely charred core, and a tender, crunchy center”. Yummy! I’ll do this again.

Broccoli leftovers fusili thick soup


Instead of what I planned for today, I’ve used some steamed broccoli leftovers. Felt like a soup, so I threw to the hop a pair of other leftovers I had in the frigde (leek and squash) and boiled them then blended together with the broccoli.

But I wanted something more filling and didn’t feel like bread. So I thought rice or dried split peas would go great with this. However, I was getting so hungry I would not even the 15 minutes of white rice and so I added the fusilli. It’s the first time I cook fusilli in this way, and it feels way unappropriate, but what the frak, it was so yummy I couldn’t wait and even burned my tongue. Still hurts. Dadadá.

The plate is presented with oregano, fres basil leaves and black sesamee.