Tuesday Stats / Chickpea & Swede Stew
Checking in for Tuesday and doing well -- got in another half hour walk
with some hilly terrain tonight after work, then whipped up some
Chickpea and Swede stew (Swedes are Rutabagas) for dinner quickly before
rushing off to the in-laws for a birthday party. Resisted the yummy
looking cake. :)
Today's Menu:
Special K Forest Berries (60g) topped with
1 medium sliced banana, 30-40 blueberries
and 1 cup lite soy milk
Leftover Vegan Lo Mein
Chickpea & Swede stew (recipe below) with 2 slices multi-grain bread
1c Choc Soy Milk
Totals: 1461 calories (67/22/11)
Bit more carbs tonight, partially due to the bread. Tomorrow is the
first day of spring and as it gets nicer I'll probably be making less
stews and such, so I thought I'd give one of my favorites a go again
while it's still chilly enough.
This is a modification of one of Susan V's recipes from the Fat Free Vegan Blog,
and all I change in that recipe is I use Swedes (rutabagas) instead of
turnips because that's all I had once and when I later tried it with
turnips I found I liked the Swedes in it better. Also, I didn't have
the particular spice mix in her recipe, and the first time I made it I'd
found a nice spice blend in the store that was on clearance, so I used
that. I loved it with that mix, but once it was gone I had to make my
own. (The only thing in the first mix that I didn't have handy were
nigella seeds, so I just left those out and didn't notice a
difference.) Lastly, I chop my veggies into bigger chunks than in
Susan's picture -- cuz I love chunky soups and stews.
So here's Susan's recipe and here's my spice mix: I
just mixed together a tablespoon each of cumin seeds, fennel seeds,
mustard seeds, and fenugreek seeds. If you have them, you can also add
nigella seeds. I use the same 2t amount of this mix in the recipe in
place of the berberé seasoning she uses. This stuff is yum, so try my
version or hers. :)