What Is Left To Eat? -- a Food Journal by Laura Bracken

Two or three ingredients in this recipe would be considered processed foods so this recipe doesn't fall under the "whole foods" category.  On Friday nights I host a dinner party, so that's my one night to stray a bit from the regular routine. The most "processed ingredient" is a small jar of Thai Kitchen Red Curry Paste and here are the ingredients: Red chili pepper, garlic, lemongrass, galangal (thai ginger), salt, shallot, spices, kaffir lime.  So I'm not going to feel too guilty.  The other two are canned coconut milk and store bought veggie broth. This dish hits a lot of the Daily Dozens, btw.  And it makes a lot so you may want to halve the recipe if it's just you.  I haven't tried freezing leftovers so can't vouch for that yet. Vegan Thai Red Curry Onion Vegetable broth (2 cups plus a bit or 4 cups if making rice) Tomatoes (can use canned if it's all you have) Garlic, 4 cloves, give or take, smashed or minced Ginger...

I had company coming over for dinner and I had no ideas, no time, and no motivation.   Then it hit me… nachos!   Whoohoo! So the following is not going to be completely whole-foods plant based but it *is* vegan, and on a scale from fast-food to super healthy it’s definitely leaning more toward the super healthy (but there are some processed foods in it and there is some oil).   If  that doesn’t offend you, read on. LAURA’S NACHOS Ingredients A base… I used Siete cassava chips and most grocery stores now carry them (you can also try corn chips, baked potatoes, potato wedges, or rice) Shredded Daiya Jalapeño Havarti Style Block Black beans Taco seasoning mix (see below) Avocado Chopped onion Chopped jalapeño, no seeds Salsa (I used Pace Picante medium) Vegan sour cream (I wanted to make my own since most if not all vegan sour creams on the market either have sugar or oil in them and/or are just highly process foods)… see recipe below ...