I’m back home! Right after I got my pain meds, I went and bought a huge amount of veggies that will hopefully last me most of next week. Among other things, I got a beautiful butternut squash, so I can have slow-roasted butternut squash and mashed potatoes, and two pounds of broccoli. Haha! At home I realized how much food I’d actually bought, so the first thing I did was cut off the florets of half the broccoli and freeze them. So what did I do with the stems, and what’s that bubbling away on my stovetop?
It’s… Chickpea Soup with Broccoli (stems) and Carrots, something I improvised on the spot, out of my need for vitamins and protein after all those ready-made soups and bread I got at the hospital.
Let’s see if it turns out edible!
So I’m recovering from my tonsillectomy, and the healing’s going pretty well. I’m allowed to go home tomorrow, and I’m pondering what foods I can make myself at home. For the next two weeks (at least) I’m allowed no hot, hard/rough, sour/acidic or spicy food.
I can’t even eat fresh fruit (although preserves and compotes are allowed).
Here’s what I’ve come up with so far (apart from mild soups of all kinds):
– mashed potatoes with soymilk and vegan margarine (the smoother, the better)
– soy vanilla ice cream
– mild scrambled tofu or omelettes, prepared with silken tofu
– cream spinach and vegetable purrées
– (semolina) pudding
– creamy polenta (variations)
– small pasta with a mild sauce
– peanut butter (or cashew butter) smoothies
– soft cereal or porridge
– oh, and I’m definitely going to try making a home-made slushie!
I just realized that most of the things I just listed can be found on “home-made baby foods” websites. *g*
So if I run out of ideas, I might even give one of these a try. :D
ETA: During dinner, I mentally added these two things to my list:
– soft bread with (not very spicy) Tartex spread
– and, of course, those frozen tofu/seitan burgers they have at Spar!
Soooo, Smoothie posted this list on the ppk, and I was amazed at how many things I’d actually tried (i.e. the ones in bold). Look:
3. Scrambled Tofu
4. Grilled Portobella Caps
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits
8. Vegan Coleslaw
9. Ginger Carrot Soup
10. Fiddlehead Ferns
11. Roasted Elephant Garlic
13. Almond Butter Toast
14. Aloe Vera
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes
19. Freshly ground wasabi
20. Coconut Milk Ice Cream
21. Heirloom tomatoes
22. Orchard-fresh pressed apple cider
23. Organic California Mango (in season Sept-Oct only)
25. Papaya Smoothie
26. Raw Scotch Bonnet or Habañero pepper
27. Goji Berry Tea
29. Vegan Chocolate Chip Cookies
30. Radishes and Vegan Buttery Spread
32. Oven fresh Sourdough bread
33. Sangria made with premium fruit and juices
35. Acai Smoothie
36. Blue Foot Mushrooms
37. Vegan Cupcake from Babycakes nyc
38. Sweet Potatoes and Tempeh combo
40. Spelt Crust Pizza
41. Salt and Pepper Oyster Mushrooms
42. Jicama Slaw
43. Pumpkin Edamame Ginger Dumplings
44. Hemp Milk
45. Rose Champagne
46. Fuyu (aka persimmons)
47. Raw Avocado-Coconut Soup
48. Tofu Pesto Sandwich
49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice
50. Grilled Seitan
51. Prickly pear
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine
54. Ramps (at least its European sibling)
55. Coconut Water fresh from a young coconut
56. Organic Arugula
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics
59. Honeycrisp Apple
61. Vegan Campfire-toasted S’mores
62. Grape seed Oil
63. Farm fresh-picked Peach
64. Freshly-made pita bread with freshly-made hummus
65. Chestnut Snack Packs
66. Fresh Guava
67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC
69. Fried plantains
71. Golden Beets
72. Barrel-Fresh Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna
78. Homemade Soy Milk
79. Lapsang souchong
80. Lychee Bellini
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
86. Carrot you pulled out of the ground yourself
87. Vegan In-Season Fruit Pie
89. Corn Chowder
90. High Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi
92. White Flesh Grapefruit
94. Coconut Oil
96. Homemade Risotto
98. Seedless ‘Pixie’ Tangerine
99. Gourmet Sorbet, not store bought
100. Fresh Plucked English Peas
My favourites were probably the persimmons, fennel, and falafel. And my friend Doris’ home-made grilled seitan. My corn chowder wasn’t bad either.
The latest addition were the chestnut snack packs (no big deal, and I’m convinced they use the lowest quality chestnuts for those expensive snack packs).
And I was about 7 (I guess) when I ate those carrots I pulled out of the ground myself. Lettuce too, and raw corn.
This led me to ponder about what I’ve been missing out on up until now.
Of course all those American things are really hard to get, but what about the other stuff?
So… I promise myself the following things for 2010:
I will make more smoothies, including a papaya smoothie.
I will make vegan lasagna (and generally more recipes featuring silken tofu).
I will try tempeh and sweet potatoes.
Additionally, I wish I could get those portobellas, and above all: coconut ice cream.
And I officially envy everyone who has had the chance to eat ripe mango fresh from the tree.
If I ever get to a place where mangoes grow, this is my top priority.
I’ll have to take that trip to Portland first, though. ;)