I use the bulk section at WinCo Foods for the ingredients in this recipe so that it’s Zero Waste and much cheaper.
Today started with waking early and doing my usual Morning Routine. After the journey to drop the teen at school I came home to tea while the sun came up again. I also made the meal plan in my head today. Last night I soaked black beans and pinto beans.
I turned in the slow cooker when I came home and fed the sourdough starter. I placed it behind the cookers to keep it warm since the house is at 66 degrees.
Them I put together my sister-in-law’s birthday package of two pot holders and four Compassion Coasters.
This is what the Compassion Coasters look like:
That being done, I sat down with Rogue to crochet a trivet and listen to “How to Listen to Music (Beginners Guide to Classical Music) .
It was a little tough to stay with but I managed a few chapters. It’s free on Librivox in the public domain.
I ate a lunch of a bowl of pinto beans. As part of my morning routine I have an apple and a couple of mandarine oranges. I’ll be frying a few corn tortillas soon to prep for tonight’s tostadas that consist of refried beans, TVP “taco burger” and possibly some spinach thrown in one way or another.
For dessert we’ll have popcorn while we watch another episode of Dr Who on Amazon Prime.
I rather enjoy the humble food we eat. The TVP is actually a luxury that we have just once or twice a week at most. We want to stay plant-based as much as possible. The refried beans are simply smashed pinto beans with some homemade onion soup mix thrown in at the last. We then throw them in a skillet with a ladle of liquid from the slow cooker and let them cook down into the mushy paste that we love. The corn tortillas I do buy at Costco for a ridiculously low price of under $4 for a 100 of them. I can’t make them for that nor do I want to. The red delicious apples are usually 98 cents a pound at the local WinCo Foods where I do most of my grocery shopping. Last night I combined the two leftover soups we had in the refrigerator and some of the vegetable stock that I made yesterday from the leftover vegetable scraps. Somehow I always get lucky and it was tasty. Even though we eat humble food, we do enjoy fresh vegetables and fruit as often as possible. We are trying to use what we have before we buy more. Unfortunately last year we were not as mindful and we wasted a lot of produce that spoiled. Onward, we are doing our best not to waste or to produce wasted such as packaging whenever possible. I buy bulk produce, staples, coffee, and spices. By buying in bulk we also stick with pretty humble food too. I’m really okay with that. Simple foods are still good foods. People forget that. We get so busy using food as a status symbol that we forget what matters. I’m not saying people shouldn’t enjoy a gourmet meal out sometime. I’m just saying that for everyday life, simple food is less stress, less money, and better for us.
Later, after taking the Rogue for a stroll, I sat outside and listened to Vivaldi Four Seasons with a glass of red wine from the box above the fridge. Life is good
Black rice is more nutrient dense than white or even brown rice.
Today, I combined my favorite frozen mix of Fiesta Vegetables, red onion, yellow pepper, sweet corn, and black rice.
Thaw Fiesta Vegetables or any combination that you like, one bag.
Combine one cup black rice with two cups water, sliced ginger to taste, and one tablespoon olive oil. Cook covered on low until rice is soft and liquid is gone.
Chop one red onion and one sweet yellow pepper. When rice is done, remove from pan and set aside in bowl. Add two tablespoons of olive oil to pan, with onion and pepper.
Cook on medium until soft then add Fiesta Vegetables. Add garlic, salt, and pepper to taste. Turmeric is optional.
Cook for five minutes, stirring occasionally. Add black rice and mix well. Remove from heat and serve.
My first batch of sourdough starter didn’t work. There wasn’t enough water. It’s usually a ratio of 1:1.
Here’s day 2 of my second batch.
You can see the bubbles forming. So I stirred it and took out a cup of the starter.
Then I fed it with one cup whole wheat flour and one cup lukewarm water.
I stirred gently, covered it with the cotton cloth, and put it back in the top oven with no heat to sit another 24 hours.
The cup that I took out I added to whole wheat pizza dough.
Preheat oven to 375°F
Measure 1 cup Whole wheat flour
1 teaspoon salt
1 teaspoon baking powder and wisk together
Add 2 tablespoons olive oil
Mix until crumbly with fork
Add up to 1/3 cup water as needed until dough comes together and forms a ball.
Turn onto floured surface.
Cover with bowl upside down for 15 minutes.
Roll out to about 1/8 inch thick.
Cut into small squares and place onto greased (olive oil) cookie sheet.
Sprinkle with water and salt. Place in oven and immediately turn oven down to 275°F. Crackers are done when dry through the middle.
Pretty uneventful. According to the recipe I should be starting to see bubbling at 24 hours.
I set this aside and started a new batch that has equal parts water and whole wheat flour.
That looks more like what I remember of sourdough starter.
Large pan on medium heat with a cup of water in the bottom. Place washed carrots then washed and cut potatoes in pan.
Let these cook while you chop cabbage etc.
Add cabbage in large chunks as shown.
Now add sliced mushrooms.
Finally add onions in chunks as shown.
Let this cook on medium until all vegetables are tender. Add more water as needed. Now add Seasoning to taste. We add onion soup mix, or vegetable bouillon, and garlic powder with salt and pepper.
We eat a plant-based diet and try to eat nutrient dense food most of the time. This meal fits that criteria perfectly and is a simple meal that is enjoyable for all of us.