Plant Based Eating After the Reboot ** Trust The Journey **

Post On Group Wall

Group Wall

  • Soose

    4 months ago


    Leslie, I will get the recipes off of my email I'll have to be on my desktop to do it. I'm talking about the vegan better than meatball recipe I created. It has oats, walnuts and lentils as a basis. It is really good. And then there's the princess love someone gave me years ago that has Bragg's in it and walnuts and brown rice I think. Very very tasty especially with tomato sauce that is laid on top of it as a meatloaf. And of course the Bragg's makes it tasty.



    Those two recipes are standbys here but a little too labor-intensive for me just now... and sorry for the delay getting them to you all course I couldn't get to them where I was.



    My barrier today is actually not having a pantry empty of walnuts and oats and lentils, but not being able to access them myself. To cook them first and then make any labor intensive dishes.



    Yesterday I threw together some wheat rotini with a jar of marinara and some canned mushrooms and fresh basil. More refined than we are used to but I just had to have something other than what we have been eating which is mostly my son's soups and a baked potato or sweet potato sometimes a bowl of oatmeal. Just had to have something else. Today I threw together with my husband's help a vegetable risotto with again a can of mushrooms and some peas and onions. I seem to need that to help with nausea right now. Mild and filling. At least once per day I suddenly got to where I could not stomach any of the same same food that I've been eating now for a couple of months.



    So I came here to look back through the archives and see what recipes and ideas people have added to the list. I'm just going to read a while and see what I see on my phone.



    I also had the idea of looking at the stores when I can go at the Frozen vegan entrees if they are not too spicy or anything. Maybe I can stock up on a few of those as a desperate measure even though they are more processed than we ever would have eaten before. If it's beyond me to cook a small pot of quinoa and add a can of black beans on top, someone has it in a frozen entree. Although I'd rather have the homemade scratch stuff. I need to go through all of my bulk goods and rearrange them now that my son has had a couple of months to dis range them. LOL because access has to be immediate and quick. And very very easy without barriers.



    Anyway I'm looking for badly looking for mild vegan plant-based and not refined dishes that are very easy to fix but also very comforting and filling and not spicy at all. People may not see this here so I'm going to try to copy it onto one of the other groups and see if I can get people to come up with ideas here not on the juicing groups.

  • Leslie

    4 months ago



  • Leslie

    5 months ago


    I wish more of you guys were here I hope you come back it would be nice to have input on the upcoming holidays! I made vegan breakfast burritos yesterday and they are first wrapped in parchment paper then in foil. They are now all frozen so my mom can either put them in the oven or take off the foil and microwave them. My husband is going crabbing over the weekend and will be back sunday afternoon or evening.



    Soose I would love your recipes when you are able to provide them. You and Zeke are in my thoughts daily, you especially for what you are going through!

  • Leslie

    5 months ago


    Back in the juicing group, If anyone sees this and has some good recipes for Thanksgiving I would appreciate it as I was asked to prepare some vegan recipes for dinner that day. Thanks in advance!

  • Soose

    5 months ago

    Leslie, we will have a bean burger for Thanksgiving (if all of us are eating). Then, we will have sweet potatoes, notched up a tad. And some type of green bean dish. And a cranberry (raw homemade) relish. I say keep it simple.

    If you want, somewhere I have two walnut "loaf/meatball" dishes that are very good.

  • Leslie

    5 months ago


    How did the soup turn out Soose? I made the chicken recipe you shared and it was great I have made notes of a few things I would change on the Buddies page and on Leslie's Journey page. Will definitely make these again.

  • iamFIT

    5 months ago

    Hello Leslie,i am in happy juicing day12,i plan to do 60 day and transit before x mas.miss your thoughts there.do drop in sometime.

  • Soose

    6 months ago


    I found the recipe written down. Will repeat myself but maybe I missed something... Yes, I forgot the garlic!



    No-meat Veg soup in the Instant Pot



    10 mins prep:

    Throw frozen veg + the juice from 2 cans stewed tomatoes, +

    2 cans beans in to sautee in the i-pot

    Add a tsp of minced garlic, some black pepper.

    Then 5 mins on the soup setting in the I-pot, 15 mins cool down.

    Add solids from the cans (don't want mushy beans) at the end.



    Yield 8 cups for supper and leftovers.



    (After getting the pot started, I took 3 food storage bags and divvied out the rest

    of the frozen veg for freezing in a large ziploc. I now have 3 meals that can be thrown

    together quickly. )



    Cost/batch: $5 ?

    The frozen bags of various veggies at Kroger -- $1/bag convenience -- cost $10 for all four batches.

    I just bought a variety of veg mixes, some okra, and some stew veggies. So $2.50/batch.

    Add $2.50 for the 2 canned beans (mine were organic) and 2 cans of stewed tomatoes.

  • Soose

    6 months ago

    This is one of four veg soup starters in a bag.

  • Leslie

    4 months ago

    Not sure how I feel about adding the liquid from the beans to the soup, I think I would delete that and add a cup of vegetable broth to compensate. I generally like to rinse my beans to reduce the sodium content as that juice contains a lot of sodium.

  • Leslie

    6 months ago


    Hello Plant based world! I hope you are all doing well, I noticed some are off on another thread juicing. I plan to make juices tonight for tomorrow and Friday. I shared some good recipes on my own thread Leslie's journey, a couple I have not tried. I plan to make the breakfast burritos and freeze them to take down for Thanksgiving. My dad ate the last one i left in their freezer the other day so I want to make them a large supply. Plus my niece is vegan and visiting from Virginia with her sister. My mom usually makes breakfast of chili rellenos for the next day so we can have these as well or pick one. I will probably make the chili rellenos, because she has been not feeling up to doing a lot of cooking since I was down there.



    I have printed out a lot more recipes to try and plan to make a couple of jars of soup that can be frozen when I get down there that they can have for days she isn't wanting to cook. She is good during the day but they skip dinner a lot of the time because she just doesn't feel like cooking. I wanted to make more ahead of time when I was last down there but she has her freezer stuffed and so no room to add much of anything. Hopefully my sister has cooked some of that frozen food so there will be more room.



    I have been doing well on my plant based diet, I tried a bite of meat a couple of times and now it has no flavor that I enjoy so even the odor is not tempting. I am experimenting with lots of things now, but want to focus on what to make for Thanksgiving that will satisfy my niece and myself. I found vegan turkey broth on line and hope to try Soose's Chicken nugget recipe using the original recipe first and cooking 1/2 in the oven and frying 1/2 on the stove to compare which I like better. Then I will reinvent the vegan using turkey broth with the tofu and make dipping sauce with cranberries. I always make the cranberry sauce anyway so I can skim some off and make the dip. Some people like the canned cranberry jelly, I have always liked the real thing!

  • Soose

    6 months ago


    Plant Based Whole Foods. :)



    Birthday dinner was delicious. It was lovely to all eat at the same time together at the table. (Many times we're on different schedules.) Since it was a special dinner, we broke the norm and allowed the potatoes to be rubbed with sea salt before baking, and the dressing had a bit of oil.



    We had a choice of a veggie soup (almost a stew), or an oven-baked potato. Our family salad had a mix of greens, julienned carrots and broccoli slaw, apple cubes, tomatoes, olives, walnuts and a vinaigrette. (That's mostly shredded veggies under there.)










  • Leslie

    6 months ago

    You birthday dinner looks delicious could you share the soup recipe please? I bet it would have been great served over the baked potatoes too!

  • Soose

    6 months ago

    Leslie, I think I've written about the veg soup my son makes more than once. It's more a method than it is a recipe... Very very quick to throw together a veg soup entree.

    I taught him to make "soup starters" with frozen veggies. (See below. I'll see if I can photograph one of the soup starter bags. )

    He takes a soup starter out of the freezer, throws it into the instant pot still frozen, along with 2 14oz cans of organic beans and 2 of tomatoes. Sometimes he throws in a few baby potatoes, as you can see in that photo. Some black pepper. Sometimes I've seen him add some cooked mushrooms.

    Cooks for 5 minutes on the soup setting; natural pressure release. Now, that's pretty low salt but we add a little Bragg's - sometimes to the pot and sometimes in the bowl to taste.

    _________________
    Veg Soup Starters:

    Buy 6 to 7 12-oz frozen packages of a real variety of veggies. ( We usually make at least one of them onions or a seasoning blend with onions and celery, etc.. We usually try to make one of the bags chopped okra which seems to help veg soup. Sometimes we buy some of the double sized bags of "soup veggies" or "stew veggies." Mixed veggies; Fiesta veggies; Mexican blend veggies; Italian blend veggies; California mix veggies; chopped okra... just a variety, whatever we can find. You get the idea? You could use fresh veggies. )

    We separate them up by serving sizes. A package might have "four servings of 1/2 cup" or 3/4 cup... We just open all the packages and separate into 4 freezer bags by serving size. I usually keep some chopped celery in the fridge and he adds that for flavor.

    One soup starter into the pot to cook; three starters for future batches in the freezer.

  • Soose

    6 months ago


    This morning, after launching my husband to work with his salad and juice, I made 6 salads for the next 2 days... I have some salsa (raw) in the food processor and am going to make some zucchini hummus (raw) as a dressing. My son helped shred all the veggies. I see I forgot the fruit and the edamame/beans.




  • DiAnn

    6 months ago

    WOW! That looks good!!!

  • Leslie

    6 months ago

    Thse look lovely! Are they for the 3 of you or just for you to enjoy?

  • Soose

    6 months ago

    Leslie, that was a max of 2 days of salads for 3 of us = 6 salads. (Sometimes my son eats 2 salads during a 24 hr period. Sometimes my husband and I find it's a bit much depending on how tightly I pack in the shredded veggies, as opposed to lightweight greens, and we'll save half for the next day. )

    This is just our normal salad. I know I should vary it all more often and make diff types salads, but .... the day will come when I feel I can.

    I've never developed the habit of adding cooked mushrooms the way Furhman says we should. I have a friend who does it every day.

    But we usually do put beans of some type as well; I see I forgot them. Well, actually they have been in shorter supply - the edamame we like at the stores we frequent -- just recently. I've seen them disappear for a few weeks, seasonally.

  • Soose

    6 months ago


    My son made the "Mushroom and Barley" soup recipe again just now. I haven't tried it yet but it looks and smells good, and we all liked it when he made it before. It is from the Fuhrman's Quick and Easy cookbook. I don't think it was designed for the Instant Pot but it translated well.

*Individual results may vary. Reboots are not intended to treat, cure or prevent any medical or health condition. Reboots are not recommended for everyone, and before commencing a Reboot or any other nutritional or dietary regimen, you should consult with your qualified health care provider in order to assess any potential benefits or risks to you with consideration of your personal medical situation. You should also continue to work closely with your qualified health care provider if you intend to engage in a long-term Reboot. Our Guided Reboot Programs are not advised for women who are pregnant or nursing.