week-old backlog

I fell way behind in the posting this past week! Sheesh -- some of these photos are from last weekend. Oh well, better late than never, right?

For example, I'm pretty sure this is what we had for lunch last Saturday:

Oh artichokes, how I LOVE thee! At the first hint of spring, (i.e., slightly warmer MN weather when you still have to wear the parka, but long johns are optional,) giant artichokes usually appear at the co-op for somewhat reasonable prices. Somehow, I mind less splurging on a vegetable than on junk food! We panfried up the rest of the leftover homemade spicy Italian vegetarian sausage links, and oven-roased some potatoes, too. SO good. Hearty and healthy and comforting!

I really love it when blogger rotates photos for me:

Sideways slightly lower fat snickerdoodles are tasty! I didn't intend on making these lower in fat, but when I discovered I forgot to bring TWO sticks of butter (instead of one) to room temperature, I improvised with 1/2 cup applesauce. The cookies turned out soft and cakey, not what I'd prefer necessarily, but still delicious!

Dinner Sunday Night:

Carribbean Red Beans and Brown Rice from The New Mayo Clinic Cookbook, with greens and panfried plantains on the side. Good and spicy! Wahoo!

Dinner Monday Night:

I think we make too much pizza. Why? Because almost every day, the kids at work ask me, "do you have pizza for lunch today?" :) Anyhow, here's another one. Artisan Bread crust, Muir Glen organic pizza sauce, mozzarella, parmesan, spinach, onion, mushroom, green pepper, and Yves "Meatless Pepperoni." Meatless pepperoni? Prepared pizza sauce? Well, the kids at work wanted to make a pizza, and SOMEONE had to do something with the leftover ingredients!

"Deli-Style Rye," as part of our bake-a-long:

I didn't follow the recipe exactly, since I completely forgot I was supposed to brush the loaf with a cornstarch wash and cover it with seeds, but, oh well. Floured crust looks pretty, too! I also had a chance to use the charnushka seeds that Dan's brother bought me for Christmas, in place of the more typical caraway. Thanks, Ryan!

We'll cut into the rye tonight with our dinner . . . to be continued!

FLOG, full vs. stuffed

First, my Saturday FLOG:

BREAKFAST:
a cup of black coffee, my multivitamin, and:

a Muesli Breakfast Bar and a pluot

WORK SNACK:

Naked Juice "Blue Machine" smoothie (never tried this flavor before -- not my favorite. It was good, but not groundbreaking.)

LUNCH:
leftover curry and brown rice from last night
one cookie
(no picture; sorry!)

DINNER:

Carribean Red Beans and Brown Rice (from the Mayo Clinic Cookbook,) broiled plantains with kosher salt (SOOOO good!), and sauteed kale with garlic.

MOVIE SNACK:
popcorn with Earth Balance and sea salt
unsweetened ginger tea

~~~~~~~~~~

Dan made a comment as we were serving up dinner this evening; "you're really doing the vegan thing lately." I guess I have been, mostly, anyways. I've also been eating a TON of beans. I love beans! We got to talking, and Dan admits that he loves vegan food, but that it doesn't make him feel "full." I brought up the idea of "full" versus "stuffed" -- heavy things like eggs, dairy, and meat have always made me feel "stuffed," whereas healthier fare makes me feel comfortably "full." He agreed with my distinction between the two feelings, (and the two cuisines,) and I also mentioned that tofu, tempeh, and seitan have the potential to be more filling than beans, lentils, and whole grains. I guess, in the end, I tend to prefer lighter foods. I don't know whether I always have, or if my tastes have changed with my eating habits.

However, not being one to disappoint the BF's palate, I pose the following questions:

What are your favorite tricks for making vegan food very filling? What are your favorite "heavier" vegan meals/recipes?

For me, I think seitan is probably the most filling vegan entree I've ever eaten, and strangely, white rice sushi has "stuffed" potential, as well.

Thanks!