A few years ago we decided to have Meatless Mondays. It’s fun to put together meals that have only vegetables, cheese, and legumes with various pastas, grains, rice. It is even more challenging to cook vegan meals.
Having some basic ingredients on hand makes last-minute cooking much easier. Many recipes call for items that are difficult to find, something that would not normally be in your refrigerator, foods that you do not like, or unfamiliar ingredients. These are some of the staples that I usually have.
Vegetables: onions, carrots, yellow/orange/red peppers, celery, sweet potato (or white or yellow-fleshed potatoes), kale or Swiss chard, spinach, tomatoes, broccoli, or cauliflower. We love Brussels sprouts so I usually serve them at least once a week. Substitute Brussels sprouts with broccoli or cauliflower.
On Tuesday February 3, members of the Market Co-operative Transition Team will be ready to take their plans to the community.
Over the past four months a number of members in the community have been planning to bring sustainable food, art, and wellness under one roof.
The holidays always bring lots of family and friends together and that means we often have overnight guests visiting us. Our usual breakfast of cereal, toast or fruit and yogurt is replaced with brunch decadence. One of the brunches we indulged in was requested from my visiting son, the other a totally impromptu New Year’s Day nosh. After much eating and being merry, we are all ‘fooded’ out and it’s time to go back to simpler and more nutritious meals (at least meals that are not as bad for us – and as much as we all love bacon… back to fruit and yogurt for breakfast!) Tonight we will have a salad for dinner.
