Sunday, August 18, 2019

Our #WFPB Meal Prep for August


This time, I decided to focus on some small snack or appetizer type dishes, specifically a salad (there's always a salad to make sure we get our leafy greens), and Brown Rice Spring Rolls, as well as Black Bean Salsa. We had fun with a small group, and still made more food than we could eat. We had 4
people.

 We started out with a bit of nutritional theory and some knife skills. Cutting an onion the right way... and with a sharp knife, so you almost never cry.
With a dull knife you will crush the onion. With a sharp knife, you'll slide through it like butter.

Credit for the pics goes to Kateřina Justová, who came and visited us from Astoria

 

 

 

 

August salad                             

Salad and Salsa
1 head of green lettuce
1 bunch of watercress
3 peppers green, yellow and red
3 tomatoes
1 red onion
2 cups of cooked quinoa
4-5 mushrooms
4 tbsp hemp seeds
4 tbsp milled flax seeds

1/2/3 dressing: 2 tbps maple syrup, 4 tbsp Dijon Mustard, 6 tbsp balsamic vinegar.

We discussed that the point of Omega 3 is (via the flax seeds and the hemp seeds), the proportion relative to the Omega-6. When in doubt the doctor can figure it out at your next physical. In my case I went up from 1-2 tsp of these things (or chia seeds) a day to 2-3 tbsp a day on advice of my doctor. Typically, I take hempseeds on my breakfast and the milled flax seeds and/or chia seeds in my salads.

Black Bean Salsa


Quick Salsa with Black Beans Caldwell Esselstyn - see site for other variations, version here is spicier

Ingredients

2 cans of black beans, drained
Optional one 15 Oz can of Corn
A bunch of fresh Cilantro
Juice of 2-3 limes (depending on how juicy the lime)
16 Oz jar of medium green salsa
Whatever peppers you choose - cut up fine - jalapenos, chilis, serrano, poblano - it all depends on your taste for more hot or aromatic. You can put in a stalk of celery, sliced really thin.

Preparation

Drain and rinse the beans and corn
Wash and chop up the cilantro
Add lime juice, mix in the black beans and the salsa
Mix well.
This is one of these dishes that gets better if it marinates in the fridge.

Serve on rice cakes.

 

 

 

Vegan Spring Rolls

Ingredients

1/2 Cabbage
1 carrot
1 Red Bell Pepper
1/2 onion
4 mushrooms
100 gm rice vermicelli
1 tsp black pepper
3 tbsp Braggs Liquid Aminos or Yondu
1 cup of water

 

 

 

 

 

 

 

 

 

The crumbles you can make from ground up
rice cakes with sesame seeds, or you could use
plain corn flakes, or some puffed grain. You just grind it fine in a blender, and you roll the spring rolls in that, so they won't stick to the baking tray, and get nice and crunchy on the outside.
 

Preparation


Cut up the veggies fine  
cook till soft,  with the water and yondu 
add more water if neccessary, but not too much, add the vermicelli and cook for 3 mins. 
Note: vermicelli will absorb most of the cooking water, so your stuffing should be suitablly 
dry - too wet would ruin your rice paper rolls.  
fill the moist rice papers (dipping them in lukewarm water) and roll them up... 
dip in the crumbles and put on your cookie sheet  (we used silicone sheets to prevent sticking.) 
30 mins at 350F will do you just fine.   

Serve with your favorite hot sauce.

Nutritional notes

I adjusted the above somewhat, but not enough for some of the ingredients. As a general rule Bragg's Liquid Aminos or Yondu are a good alternative to soy sauce or Tamari.
The BLA and Yondu come in at ca 300 mg sodium per teaspoon (Tsp), while the typical soy sauce or tamari clock in at 900-1000 mg of sodium per Tsp. However this recipe makes about 30 spring rolls. And it uses 3 Tbsp of BLA or Yondu, or 3 x 3 x 300 mg = 2,700 mg sodium.
To simplify the math, that amounts to almost 100 mg sodium per roll. So if you were to eat three as an appetizer, that might be alright if the rest of the meal does not overuse sodium, but if you make a meal out of this, you are getting a ton of sodium.
One obvious alternative might be to use a low sodium veggie stock in lieu of the glass of water, and then to cut the use of even BLA or Yondu down to ca. 1 Tbsp instead of three, and you can use some other spices, or things like scallions or shallots to create more aroma.


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