Vegan Bento

By Date, Recipes, Needs WorkJune 28, 2006 2:33 am

Millet and Swiss Chard Polenta with Sun Dried Tomato Pesto (4)

 
I don’t often make millet, but this is a nice way to do it. It’s based on a recipe from "Vegan with a Vengeance." 
 
In rice cooker, place
 
  • 1 cup millet
  • 3 cups vegetable stock
  • 1 tsp dried oregano 
  • salt and pepper to taste
and click on. 
 
Wash Swiss Chard leaves and scissor up in measuring cup to make 2 cups shredded chard. Set aside.
 
In blender combine… 
  • 3.5 oz sun dried tomato ( you can soak them in the water first or not.)
  • 1 cup water
  • 1/4 cup almonds
  • 2 cloves garlic
  • 2 tbs olive oil
  • 1/4 tsp salt
  • pepper to taste
  • 1/4 cup chopped fresh basil
Puree and set aside (to eat now) or refrigerate (to eat later).
 
When millet clicks off, stir in the chard. It will wilt. Eat now with pesto on top or spread millet into glass loaf pan and refrigerate overnight.Then you can slice it and pan fry in olive oil for cripy outside.
 

I added green onion on top. Both Julia and I liked this and the pesto was delish. I’ll have to try it on pasta.

 

 
 
Comments (0)
By Date, BentoJune 16, 2006 3:51 pm

Friday Lunch

Quick fix today:

 

1 cup sliced mango, 1 cup stemaed broccoli, then 2 cups of the last of Italian Style brown rice with peas and artichoke.

 

NUTRITION FOR ENTIRE BOWL

(78% carb | 9 % protein | 12% fat) 

Calories: 547
Fat: 8 g
Saturated Fat: 1 g
Carbohydrate: 110 g
Fiber: 15g
Protein: 11

Unofficial Points: 11 

Comments (0)
By Date, BentoJune 13, 2006 9:50 pm

Twist and Shout Bento

I packed up the last of the pasta salad to go since tomorrow is my turn to bring lunch for Carla at work.

 

Some orange juice, the pasta salad, asian rice crackers, steamed broccoli, cut up melon.

The "twist" is obviously the pasta. The "shout" is what happens if you eat too many of the green rice crackers — those are the wasabi ones and are VERY spicy!

Comments (0)
By Date, Recipes 3:47 pm

Fusilli with Tomatoes and Corn (6 cups)

I make this quite a lot in varying proportions. Sometimes just for me. Sometimes for feeding a crowd. It tends to be a crowd pleaser and kid-friendly. It’s from Sue Spitler’s 1,001 Low Fat Vegetarian Recipes.

 

  • 8 oz dry fusilli or other small pasta shape
  • 2 cups chopped tomato
  • 1 cup yellow corn
  • 1/2 cup minced green onion

For dressing:

  • 3 tbs chopped fresh basil
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper 
  • 1/3 cup red wine vinegar
  • 2 tbs olive oil

Cook pasta and drain.  While this is happening, prep veggies and mix dressing. Combine everything together and toss. 

NUTRITION FOR 2 CUP SERVING:

Calories: 446
Fat: 11 g
Saturated Fat: 1 g
Carbohydrate: 78 g
Fiber: 6 g
Protein: 11 g

WW POINTS: 9

EXCHANGES:

  •  2 grain
  • 1 veg

 

 

Comments (0)
By DateJune 12, 2006 4:29 pm

Italian Style Brown Rice with Artichoke and Peas (6 fluffy cups)

 

Futzing around with this to make the nutrition info fit the exchanges as laid out by PCRM’s New Four Food Groups.

Set this aside:

  • 1.5 cups frozen peas
  • a 12 oz jar of marinated artichoke, drained (save 1 tbs of jar juice) 

Dump all this into a rice cooker and cook til done:

  • 1 tbs of the artichoke marinade
  • 1 cup brown rice
  • 2 cups water
  • 1 vegetable boullion cube
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  •  1/4 tsp thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp lemon pepper seasoning

When it clicks off, stir in the peas and artichokes and serve. The lemon pepper is what makes this dish for me. You will get about 6 fluffy (not packed!) cups of rice casserole.

Today I ate it with 335 g of watermelon to knock of a fruit exchange too.

  
NUTRITION FOR 2 CUP SERVING RICE:

Calories: 375
Fat: 2 g
Saturated Fat: 0 g
Carbohydrate: 78 g
Fiber: 8 g
Protein: 11 g

WW POINTS: 7

 

EXCHANGES:

  •  2 grain
  • 1 legume
  • 1 veg 

 

Comments (0)