Weezl and friends Phase 2 -giving it a whirl for Shirl! Testing meal plan for a month

aless02

weezl74 wrote: »

Aless, what's a Lima bean? is it what we call a kidney bean in the UK?

And a garbanzo is a chick pea right?

And a pinto bean?

And finally a Navy bean?

Thanks lovely

Lima bean is a lima bean. They're green - DH says you have them here??

Garbanzo bean = chickpea.

Pinto bean is...a pinto bean! Not very helpful, am I? You can buy them here - if not in the whole foodsy section, then I swear I've seem them in the Caribbean foods section. They are used a lot in Mexican and Spanish cooking, too.

Navy bean is a white bean. My mom made them by the pot (with a ham hock thrown in for flavor). They are very mildly-flavored but make me _pale__pale_ I totally never knew they were the same bean used in baked beans!!

Bigjenny

Marmalade method looks fine now.

:T:T:T:T:T:T:T

weezl74

r.a.i.n.b.o.w wrote: »

Hello all! :wave:

I'm very interested in this 'experiment'(?) - can someone please point me to a post/thread for people just starting out with this "eating plan"? I get the gist of it all and have seen the recipes etc, I just wondered if there was an "introduction" for newbies?

(I'm not new to OldStyle or Money Saving)

Gawd, my brain seems to have stopped working, I hope the above made sense!:o

Thanks! :beer:

what kind of intro would be helpful rainbow?

There's so much info that it's hard to know where to direct you first! What kind of thing would you like to know?

At the moment we are launching the website, testing recipes and doing some more nutritional research. What are you interested in?

And welcome

poohbear59

Alwaysthebusybee wrote: »

Hi all,

I am one of the many lurkers on the thread and I have subscribed to the web page.

Can someone help me out with the liver pate as it says on the website cook it all but then doesn't state how to get it into pate consistency and since I have never made pate do I presume just whizz it up in the food processor and leave to set in the fridge?

Also I love the snack ideas but since there is just me and DH please can someone let me know how long they would last in an air tight tin (Snacks like the carrot cake, scones, savoury bites etc).

Everyone is going a great job testing and I think the thread and website are great for inspiration.

Keep up the good work. Sarah x

Hi Sarah,
When I made the carrot cake I made double quantities and it kept for two weeks in airtight tins. I froze half the pate pressed into a bowl and kept the other half pressed into a bowl in the fridge, covered in cling film. Savoury bites, I tried to keep them in a tupperware for a week but they didn't last that long as they were eaten up really quickly! Scones, I made two weeks worth and froze half to save on cooking time lter. They keep about 3-4 days in a tin. Best of luck.

r.a.i.n.b.o.w

weezl74 wrote: »

what kind of intro would be helpful rainbow?

There's so much info that it's hard to know where to direct you first! What kind of thing would you like to know?

At the moment we are launching the website, testing recipes and doing some more nutritional research. What are you interested in?

And welcome

Ah, I thought there was a plan in place (only read the first 3 or so pages of this thread) that was being tested, so your post above is probably all I need I didn't want to be an official tester, but am interested in the concept of spending as little as poss for maximum nutrition.

Thanks for the reply, and congrats on baby #2! I was following your 50p a day thread when you announced your first pregnancy! :T

I shall continue reading

Murrell

weezl74 wrote: »

Quote:
Originally Posted by weezl74
ok, the yeast extract (own brand marmite) related questions: here's what I'm thinking of saying on the website:

3 jars of yeast extract/marmite! Perhaps you are thinking that your family don't like it, and worried about eating 3 jars in a month.

Mostly it is being used to flavour dishes mildly, imparting the equivalent of a vegetarian stock to a dish. We are not asking you to slather it on your toast!

Obviously we aren't going to force you to cook with it, but we'd recommend you try because it's there to ensure this vegan diet has enough vitamin B12 to keep your family healthy.

And the additional sentence:

So: week one, buy a jar, and if your family really hate the flavour as a stock, consider buying some stock cubes instead next week. You will need to find a bit of extra vitamin B12 though.

Sounds good to me.

Sandra
x

Murrell

Weezl,

I recall you was asking about pastry made with oil. I notice someone posted this one yesterday. I haven't checked if its the same as yours, but she is saying it is successful

http://forums.moneysavingexpert.com/showpost.php?p=32844325&postcount=205

Thought it might help, as its vegan.

Sandra
x

gmac2510

Hi all, Sorry I don't get time to read through the quantity of messages on here, so I apologise if anyone has written anything aimed at me which I have missed! (I don't know if people can send private messages, I am much more likely to get them!)
I am plodding through all the making bits on the month 1 plan, doing reasonably well. I do seem to have a surplus of lemons still though....I know I need one for stuffing, but not sure what to do with the rest? There was mention of lemon cordial, but I can't find the recipe anywhere!?
Thanks, Gill

r.a.i.n.b.o.w

Murrell wrote: »

Feedback

OK I looked at the recipe and thought yuk (note I am used to whole oats made with soya milk, rich and creamy). I don't normally use sugar or salt and oil in porridge! Well anyway I thought i'd try it for the plan and give my feedback even if I couldn't stomach it.

Well I liked it!! I followed the recipe apart from not adding salt, I quartered the recipe, so trying to weigh 2.5g of sugar wasn't easy as it didn't register until 3g on my scales. Could we perhaps put the sugar in teaspoons? The portion was a bit smaller than my usual and I usually add extra milk, so its not as thick and to cool it if I'm in a hurry which I wasn't today. I didn't do this however and had it like it was. I was a very good girl Weezl! I did have fruit before my porridge as usual, to help absorb the iron with me being vegan though. I won't be able to comment on how long it keeps me going, as I didn't finish eating it until 10:50am, as I couldn't get on the pc to get the recipe and we will still be having lunch at our usual time, as I am going out later.

Forgot to say, I didn't like the smell of it cooking, reminded me of chip fat!

Sandra
x

I'm just looking at the recipe, and have a suggestion and a query.

http://www.cheap-family-recipes.org.uk/recipe-porridge.html

To me, it should state the water required in the ingredients. Just a small suggestion, sorry for being a pedant

Also, what is "hot oaty cereal" please? Is this Ready Brek? Would I be able to substitute *proper* porridge oats - and how? (porridge oats are a better slow-release energy and higher in fibre, so I'm told)

Thanks!

shanks77

r.a.i.n.b.o.w wrote: »

I'm just looking at the recipe, and have a suggestion and a query.

http://www.cheap-family-recipes.org.uk/recipe-porridge.html

To me, it should state the water required in the ingredients. Just a small suggestion, sorry for being a pedant

Also, what is "hot oaty cereal" please? Is this Ready Brek? Would I be able to substitute *proper* porridge oats - and how? (porridge oats are a better slow-release energy and higher in fibre, so I'm told)

Thanks!

Hi Rainbow it is Asdas version of Ready Brek and the reason we use it is to give us some of our vital calcium that we would otherwise be short on if we used porridge. I think it would depend on which recipes you were wanting to try but think the porridge could be used but the weights would be different as the oats are much heavier. I am sure some of my more learned collegues will be on to tell you the weight ratios but i am not the right person to ask about that.
Weezl will read your post and ammended accordingly i am sure:D Over time you will find out how thick or not you like your porridge and will adapt accordingly but it is really nice and i am now a convert.
HTH and welcome to the thread xx