Jane In Charge

Embracing a plant based diet

pescetarianlunch:

Today’s Lunch: Just plain ol’ beans & rice. Sort of.
This Sunday, I slow simmered a fantastic batch of Cuban Black Beans, with a batch of brown rice to have for lunch all week. “Doesn’t that get extremely boring after the first day?” you may ask. Not in the slightest. Every day, my cheap & easy basic get a refresh makeover. 
Here’s what I do: Before I hobble off to bed on Saturday night, I dump about a pound of dry black beans in water (enough water to cover them). I can’t understand why people choose canned beans over dry beans from your bulk bins. They are cheaper, have less sodium, and you don’t have to worry about BPA and other poisons from cans. And how difficult is it to dump a bunch of beans in water? Then you can throw yourself into bed, and dream of all the bean-ful foods you can have.
Sunday afternoon-ish, I follow the recipe above for Cuban Black Beans (but I subbed the vegetable oil for coconut oil. Add a slight Caribbean taste, but it’s so subtle, you barely notice it). And don’t skimp on the sllloooowwww simmering. It really does make a big difference, especially if you are like me and always overcook things. While it simmers - do your normal Sunday stuff. Laundry, take the dog to the park, complete your homemade servant robot (or whatever you all do on a Sunday afternoon…). Cook brown rice (or quinoa, couscous, wild rice, yadda yadda). There you have it. Then you get to get creative. This was what I did:
Monday - Burrito Day!! (Best. Day. Ever.) Toss your delicious beans & rice in a burrito, add salsa, avocado, cilantro. Done.
Tuesday - I added small cuts of mango. I found a few frozen shrimp in the freezer. Instant, cheap, healthy burrito bowl. 
Wednesday (today) - The above. Another burrito bowl, but I topped it with heirloom tomatoes, corn, avocado & pumpkin seeds. 
Miracle of miracles, I’m all out of beans for the week. I’m not even bored yet. Still have to figure out what to do with all that extra rice, though. Any ideas, are greatly appreciated.
Beans & rice are great go-to, easy, frugal lunches that last you a long time if you cook a lot of it one day. And they say cheap food is boring and unhealthy. Don’t discount these unassuming staples. More ideas for beans & rice. Happy lunching.

pescetarianlunch:

Today’s Lunch: Just plain ol’ beans & rice. Sort of.

This Sunday, I slow simmered a fantastic batch of Cuban Black Beans, with a batch of brown rice to have for lunch all week. “Doesn’t that get extremely boring after the first day?” you may ask. Not in the slightest. Every day, my cheap & easy basic get a refresh makeover. 

Here’s what I do: Before I hobble off to bed on Saturday night, I dump about a pound of dry black beans in water (enough water to cover them). I can’t understand why people choose canned beans over dry beans from your bulk bins. They are cheaper, have less sodium, and you don’t have to worry about BPA and other poisons from cans. And how difficult is it to dump a bunch of beans in water? Then you can throw yourself into bed, and dream of all the bean-ful foods you can have.

Sunday afternoon-ish, I follow the recipe above for Cuban Black Beans (but I subbed the vegetable oil for coconut oil. Add a slight Caribbean taste, but it’s so subtle, you barely notice it). And don’t skimp on the sllloooowwww simmering. It really does make a big difference, especially if you are like me and always overcook things. While it simmers - do your normal Sunday stuff. Laundry, take the dog to the park, complete your homemade servant robot (or whatever you all do on a Sunday afternoon…). Cook brown rice (or quinoa, couscous, wild rice, yadda yadda). There you have it. Then you get to get creative. This was what I did:

  • Monday - Burrito Day!! (Best. Day. Ever.) Toss your delicious beans & rice in a burrito, add salsa, avocado, cilantro. Done.
  • Tuesday - I added small cuts of mango. I found a few frozen shrimp in the freezer. Instant, cheap, healthy burrito bowl. 
  • Wednesday (today) - The above. Another burrito bowl, but I topped it with heirloom tomatoes, corn, avocado & pumpkin seeds. 

Miracle of miracles, I’m all out of beans for the week. I’m not even bored yet. Still have to figure out what to do with all that extra rice, though. Any ideas, are greatly appreciated.

Beans & rice are great go-to, easy, frugal lunches that last you a long time if you cook a lot of it one day. And they say cheap food is boring and unhealthy. Don’t discount these unassuming staples. More ideas for beans & rice. Happy lunching.

veganfoody:

Holiday Recipes!

vegan-yums:

vegan-yums:

Gardein’s turkey is to die for like last thanksgiving people were actually jealous of our food by how good it smelt and such, complaining about their dry turkey, I loved it. 

Four ingredient pumpkin pie

Quinoa stuffed acorn squash

Vegetarian gravy

Apple pie cheesecake

Updated:

Apple Pie Blondies with “Brown Sugar” Frosting

Maple Roasted Carrots with Fennel Seeds and creamed Kale

Hummus Mashed Potatoes

more here.

veganfoody:

Holiday Recipes!

vegan-yums:

vegan-yums:

Gardein’s turkey is to die for like last thanksgiving people were actually jealous of our food by how good it smelt and such, complaining about their dry turkey, I loved it. 

Four ingredient pumpkin pie

Quinoa stuffed acorn squash

Vegetarian gravy

Apple pie cheesecake

Updated:

Apple Pie Blondies with “Brown Sugar” Frosting

Maple Roasted Carrots with Fennel Seeds and creamed Kale

Hummus Mashed Potatoes

more here.

garden-of-vegan:

Apples slices spread with assorted nut butters and topped with dried fruits, nuts, and seeds. (Left to right: peanut butter with raisins and chia seeds, cashew butter with raw pumpkin seeds and flaked coconut, and almond butter with chocolate chips and sliced almonds.)

garden-of-vegan:

Apples slices spread with assorted nut butters and topped with dried fruits, nuts, and seeds. (Left to right: peanut butter with raisins and chia seeds, cashew butter with raw pumpkin seeds and flaked coconut, and almond butter with chocolate chips and sliced almonds.)