A Gathering of Food: A WFPB Journey

Just be aware that there are three names for the same product, so depending on what kind of store you're in, you may be looking for "chickpeas", "garbanzo beans", or "chi-chi beans". I try to cook my own from dried whenever I can, but sometimes I'm pressed for time and resort to canned beans... in which case I try to find no or low sodium. Hummus E2 300g cooked garbanzo beans (or 1 can if not homemade) 60g tahini (¼ C) 12g garlic gloves ¼ C aquafava (the liquid from the chickpeas) or water ½ tsp salt ¼ C apple cider vinegar 1 tsp sumac Tahini is a processed food but it's a single ingredient and they use the whole sesame seed so I'm not overly concerned (and it's not a daily ingredient for me). Vinegar is also a processed food and I addressed that in my premier blog post. I put all this is my small food processor and blend until smooth. I own a mini food processor (for times like this) and a regular large food processor (for bigger proj...

Bean Veggie Soup J 230g cooked white beans (whole can if not homemade) 270g cooked black beans (whole can if not homemade) 6 C veggie stock 200g onion 15g garlic 311g orange sweet potato 80g celery 236g carrots 2 bay leaves 2 tsp dried dill 1 tsp dried parsley 1 tsp ground black pepper ½ tsp salt I throw all of the above into my Instant Pot and pressure cook for 30 minutes with a NPR. I put 700g into a couple of quart jars (that's two 350g servings) and keep the rest for eating that week. I like cooking big and freezing food. If I'm going to all the trouble to chop, clean, and cook... I want to be making extra for sure. Oh, you may notice I use grams rather than ounces or cup measurements. I like grams. I have a kitchen scale that makes it super easy for me to keep track of my measurements.  Moving forward I'll try to put U.S. measurements when I can remember to. In the table below, I don't have any stats on my veg stock.  The measurements are slightly different e...

Cracker, Rice Amaranth C  300g cooked amaranth 300g cooked brown Basmati rice 25g psyllium 2 tsp salt 30g garlic, fresh 349g onion, chopped ½ C balsamic vinegar 1 tsp onion granules or powder 1 tsp black pepper <½ C water I basically throw everything into the food processor to mix then put 30g dollops on waxed paper, put another waxed paper on top and press them flat with the lid of a mason jar. I cook them (two trays at a time in a toaster oven) at 350⁰ F for about 40 minutes. BTW, 300g of cooked amaranth starts out as 100g of dry. Cal Fat Carbs Protein 300g cooked amaranth 380 4 70 14 300g brown Basmati rice 457 4.3 94.3 11.4 25g psyllium 100 0 25 0 2 tsp salt 0 0 0 0 1 tsp garlic powder 0 0 0 ...