August 3rd, 2010

poet lisa

Breakfast foods for camping/festivals

I'm going to a festival this weekend with my boyfriend and we're camping. We are going to do a bit of cooking on a Trangia while we're there to minimise costs, and because it's fun. I've looked through the camping foods tags and have gotten some good ideas and I reckon I'm pretty sorted for lunch/dinner/snacks - I'll cook some times and we'll likely buy some stuff on site too. For breakfast though we will definitely eat before going to the site. I am going to take coffee and tea and have found little UHT cartons of soy milk. I want to make some kind of breakfast food beforehand that I can take for us. I don't want to take cereal (that's what I usually eat at home) or whatever because we'll have no bowls and not enough milk, and I don't want to take stuff to cook tofu scramble etc. over the Trangia because it's going to be too much packing (I already have all my stuff plus other meal foods, and the soy milk is heavy!). I was thinking some kind of breakfast/granola bar. There are muffins/scones etc. of course, but I find they tend to go dry/stale/soft within a couple of days - we will be there for four or five days and will have no fridge.

So my question is, what is your favourite non-refrigerator-needing filling/nutritious bar/flapjack recipe? Or, alternatively, do you have a good muffin/other recipe that will stay decent for 5 days without a fridge?

Thanks! (I love this community)
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  • jeblue

vegan ceviche

I'm having hardcore cravings for ceviche and was wondering if anyone had any recipes or ideas? the recipes i've found googling used huge chunks of tofu, and I found that kind of weird..

thanks in advance :)
Sabrina Flowers

Fiber Overdose

I am currently working on a two-month plan of cleaning out my system entirely, and over the past six months I stopped drinking soda, worked on reducing junk foods, and switched to mostly whole grains.

I'm keeping track of my progress on SparkPeople, because I want to lose weight, and I meet all of my goals, except every day I go over my suggested fiber amounts by sometimes 20 grams. I wouldn't have thought this was a problem, but they cautioned against it because it can interfere with nutrition absorption.

So, my diet is a lot of fruits, vegetables, and whole grains with a smattering of protein (meat analogues and soy), and the day is topped off with an apple and two tablespoons of peanut butter (I *live* for this right now). I am wondering if you all have thoughts on the fiber situation, or maybe suggestions on getting complete vegan nutrition towards weight loss that isn't an OD on fiber. I could switch back to white rice from brown, but I know the brown rice is better for me.

Anyway, what can I eat that gets me to a good calorie range without too much fiber that isn't, say, white bread?

Thanks for any thoughts!
spices, ginger, baking, cooking

Best salsa verde ever

We tried this recipe from Cook's Illustrated tonight and OMG.

1 pound fresh tomatillos (about 8), husked and washed
1/2 small onion , chopped coarse
1 medium jalapeño chile , seeds and ribs removed (seeds minced and reserved), chile minced
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)*
1/2 cup packed fresh cilantro leaves
1 tablespoon juice from 1 lime

* As usual, I thought this was too much garlic, while sinboy thought it was just right.

1. Bring 2 quarts of water to a boil in a large saucepan. Fill a medium bowl with ice water. Stir in 2 teaspoons salt and the tomatillos into the boiling water and cook until the color of the tomatillos dulls slightly and they are tender but not mushy, 8 to 10 minutes. Drain the tomatillos, transfer to the ice water, and let cool, about 5 minutes.

2. Drain the tomatillos (no need to pat dry) and transfer to a food processor. Add the remaining ingredients and 1/2 teaspoon salt and process until roughly chopped, about 7 pulses. Season with the reserved minced jalapeño seeds and salt to taste and serve. The salsa can be refrigerated in an airtight container for up to 5 days; return to room temperature and season with salt and lime juice to taste before serving.

sinboy declares this the best salsa he has ever eaten, ever. I'm not used to salsa verde that doesn't have a vinegar tang--this is actually quite sweet, and very mild--but once I got past that I agreed that this version is pretty amazing. It probably helped that everything except the lime was from our farmer's market. I love tomato-and-pepper season!