Forums: January 2010 Kickstart Forum Archive: Cook-ahead Sunday
Created on: 01/17/10 02:26 PM Views: 2463 Replies: 11
shanna Joined: 12/30/09 Posts: 287	Cook-ahead Sunday Posted Sunday, January 17, 2010 at 2:26 PM removing some archived posts
	Edited 02/26/10 6:43 AM Quote | Send PM | Link | Top | Bottom
Mariberry Joined: 01/02/10 Posts: 297	RE: Cook-ahead Sunday Posted Sunday, January 17, 2010 at 4:07 PM Great idea to cook ahead. I seem to have quite a few leftovers at the moment but will cut up some veggies to have on hand, make more hummus and make a fruit salad (I do better with this than eating whole fruit, for some reason). My copy of "Vegan Cooking for One" arrived yesterday so I'm going to spend time looking at that today. (I just whizzed up the last of my sweet potato, kale and squash soup in the blender for my dogs. The recipe made way too much for one person and I'm sick of it!) All we are saying is "Give Peas a Chance"
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Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Cook-ahead Sunday Posted Sunday, January 17, 2010 at 4:59 PM I often times cook large amounts of soup or beans or chili in my crock pot. Usually makes enough to eat for several days and even freeze some. Vikki ~ Wild4Stars@gmail.com
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Gadiafan Joined: 01/17/10 Posts: 1	RE: Cook-ahead Sunday Posted Sunday, January 17, 2010 at 5:19 PM I made some Ginger Pink Lentils, recipe by Madhu Gadia, which you can find under Flavors of India on the meal plan page. I multiplied the recipe times 6 because my husband and I eat the same bean dish for six days in a row. We love Madhu Gadia's Indian Vegan Kitchen meals. Tonight I will be making Mushroom Pea Curry from Indian Vegan Kitchen, and my husband made some brown basmati rice to accompany our Meal of the Week. I'm considering making a big pot of vegetable soup for the coming week tomorrow, since it is cold and rainy here in Maryland. Making large quantities of our favorite food is one of our best strategies for good health. It's so convenient, and since we choose our favorite dishes, we don't get tired of them until they're gone!
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summerperk Joined: 01/01/10 Location: Portland, OR Posts: 40	RE: Cook-ahead Sunday Posted Sunday, January 17, 2010 at 5:35 PM I made up a batch of vegan pancakes this morning that I'll eat the first half of the week for breakfast. Plan on trying some sort of baked oatmeal or oatmeal made overnight in a crockpot for the second half of the week's breakfasts. Am going to try a black beans and plantains recipe for dinner tonight and that should take me through a couple of lunches along with the ambrosia fruit salad (second time around for that one--love it!). Originally planned to do a baked pumpkin stuffed w/plantain dressing, but chickened out on that one! I just don't like my pumpkin savory, no matter how I try it. Looking forward instead to making a vegan pumpkin french toast next weekend up on Mt. Hood w/friends! Really hope it turns out--it will be quite the departure from the baked french toast I make annually on that weekend, which contains a 1/2 dozen eggs and whole lot of milk, sugar, and butter!
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shanna Joined: 12/30/09 Posts: 287	RE: Cook-ahead Sunday Posted Monday, January 18, 2010 at 12:17 AM removing some archived posts
	Edited 02/26/10 6:43 AM Quote | Send PM | Link | Top | Bottom
TRose Joined: 01/04/10 Posts: 7	RE: Cook-ahead Sunday Posted Monday, January 18, 2010 at 2:18 PM I make a different type of soup every week in my crock pot. Since I am cooking for one, I freeze tmost of it and then I have several choices in my freezer to use for lunches throughout the week. Right now I have black bean, lentil and split pea soup ready to go.
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shanna Joined: 12/30/09 Posts: 287	RE: Cook-ahead Sunday Posted Sunday, January 31, 2010 at 5:52 PM removing some archived posts
	Edited 02/26/10 6:43 AM Quote | Send PM | Link | Top | Bottom
Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Cook-ahead Sunday Posted Sunday, January 31, 2010 at 6:13 PM I like the little greek salad peppers on my salads. When the jar is empty I save the juice, drain and rinse a can of garbanzo beans and put them in the greek pepper "juice." After a couple weeks they are SO GOOD on a salad. Just a little extra "umpf" and I love them. I usually have a jar or two of them in the fridge. Not really a "cook ahead" but I just did some today so made me think of it. Would probably be good in jalapeno juice or whatever is your favorite. Vikki ~ Wild4Stars@gmail.com
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shanna Joined: 12/30/09 Posts: 287	RE: Cook-ahead Sunday Posted Sunday, January 31, 2010 at 6:19 PM removing some archived posts
	Edited 02/26/10 6:44 AM Quote | Send PM | Link | Top | Bottom
craftycat70 Joined: 01/08/10 Location: Southern California Posts: 139	RE: Cook-ahead Sunday Posted Sunday, January 31, 2010 at 10:40 PM I like the little greek salad peppers on my salads. When the jar is empty I save the juice, drain and rinse a can of garbanzo beans and put them in the greek pepper "juice." After a couple weeks they are SO GOOD on a salad. Just a little extra "umpf" I love that idea. Are you referring to the Pepperocini peppers. I really like those and I think I'm going to try out your idea, since I'm also very fond of chick peas......yum! Craftycat - Southern, CA ~Isaiah 43: 18 & 19 - "Forget the former things; do not dwell on the past. See, I am doing a new thing!"
	Edited 01/31/10 10:41 PM Quote | Send PM | Link | Top | Bottom
Wild4Stars Joined: 12/27/09 Location: Florida Posts: 832	RE: Cook-ahead Sunday Posted Monday, February 1, 2010 at 6:17 AM Yes, Peperoncini. I call them Greek peppers, they're not super hot, just add a little kick to salads and sandwiches. They're like the ones that Olive Garden puts in their salads. Make very good "pickled" garbanzos!! Vikki ~ Wild4Stars@gmail.com
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