Still eating soft(er) things

The first week I ate:

B. Oatmeal, mushed banana,applesauce, or pumpkin, flax meal or chia seeds, 1c non dairy milk
Tofu scramble

L/D. Steamed cabbage, topped with 3/4c quinoa, 1/2c fat free refried beans, salsa & avocado

Sautéed kale, quinoa, tofu (heated in a dry nonstick pan) and braggs or tamari (or soy sauce)
Spaghetti squash topped with steamed kale and mushrooms and tofu

An Indian dal ,Ethiopian kik alicha, yesimir w'et

Frozen banana whipped in food processor (opt. Vanilla extract, soy/ almond milk, strawberries, etc)

I was ready for something different so I did some bloghopping, and ended up at Growinghealthysprouts. I am a big fan already, and made her 2 for 1. Last tuesday she posted Lentil tacos and lentil loaf. I thought that would be plenty soft enough for me, and it was. She is also hosting a book giveaway for one of the following books: disease proof your child, eat to live, vegan with a vengeance, vegan cupcakes take over the world. Giveaway ends this week, so go here and check that out!

I couldn't tackle the taco shell so I had it over corn tortillas cut into tiny tiny squares. I served it with tomatoes pulsed in the food process and avocado. Here is how I ate the 2 for 1s. It makes a fair bit, so I am going to make another lentil loaf up to freeze.











Not that pretty, but quite tasty.











I could barely eat the veggies, a little too firm for me. I really enjoyed the lentil loaf, but it was hearts and rainbows good on a sesame seed bun!

Past W/Is and food pics

Last two weight watcher's weigh ins: -2.4, +0.2. I had to have a dental work done this past week so am on a soft diet, and have to take it easy (something I know a lot about, haha). I assume I will be up next weigh in too.

Here are a few things I made before switching to mushy things:




Unfried rice and Hoison mustard tofu in lettuce cup (both from appetite for reduction).





Veggie pot pie stew and sweet potato drop biscuit also from appetite for reduction.






Quinoa sushi with asparagus, bell pepper, and avocado (the blog I got it from also made a ginger lemon dipping sauce for this, I was lazy and just used a lil soy sauce)




An old standby, easy chilaquiles from vegweb. We had this 3 times last week, yum.

A4R food, okara falafels, and indian vegan kitchen

Boy howdy!

I can't seem to stay outta the kitchen! It certainly feels that way sometimes. Usually it's the lure of a new recipe or ingredient that coaxes me to the icy kitchen.

My Pookie's 41st birthday was this past weekend, and I likes to feed the people I love. I made him pancakes and served them in bed. I even brought him butter without being snarky bout it, lol. That's right, I don't know how to stop giving ;)


For lunch I cracked open appetite for reduction (or clicked Ibooks, scrolled down), and found just the thing for Pookie's delight. I made him the Tofu masala accompanied by the spinach-potato curry. He actually said this is delicious! Usually food is just fine.. or good. High praise indeed. Turns out, I couldn't handle the spicy tofu, so he got to enjoy it all weekend long! lol



I made the Arabian lentil soup. It was wonderful, comforting, and perfect timing for me being sick last week. I don't have a good pic of it. I had it sorted into containers for easy portion control. It calls for brown basmati, which I can't find in my town, so I used regular basmati.



I had bought a bit of asparagus at Costco a week or two ago (I went asparagus nuts!), and wanted to find a simple recipe that didn't overshadow it's awesomeness. I found this recipe for Spicy Vegan Quinoa with asparagus and shiitake mushrooms at Foods For Long Life and it was absolutely perfect in every way (like Mary Poppins, yes).


I had planned to make this tomato basil okara bread, since my freezer had none, and my fridge had loads of okara. I decided instead to use this recipe for okara falafel from vegweb. It uses FOUR CUPS of okara, wooo! I actually still have a cup or two left in the fridge, so I may make that bread yet :P The falafel turned out fine, I am sure had I fried them, I'd be over the moon about them haha. I baked them instead to keep them point friendly. The recipe makes 30, 2 per serving was 4PP. I used whole wheat flour, no other substitutions.


I bought some dal awhile back, and got distracted by the new cookbooks that came out (looking at you happy herbivore & appetite for reduction). So, I was in the kitchen staring at my unopened bags of beans, and decided it could stand no longer. I decided to try two of the new dal. I made Black gram & bengal gram dal from the Indian vegan kitchen. I also made the Spinach and Bengal gram dal and some basmati. Serving size for both dal is 1/2c.


I missed my weigh in this past Monday. I had wanted to go but didn't want to get the other wwers sick. I ate a lot of salt and didn't exercise so I am probably up. We'll see what happens next Monday!