We're picking up momentum already today. Set out the Vinaigrette you made yesterday so the oil will warm up and soften. Make a double recipe of Noodles Cooked in Very Little Water (page 170 in Wildly Affordable Organic), Tomato Sauce with Bell Peppers and Onions (page 172), and Green Beans (page 204), half of which you'll save to serve as Marinated Green Beans (page 204).
Today's key Cook for Good concepts:
- Don't throw good food down the drain.
- Cook a double batch at dinner so you'll have enough for lunch later.
Plant Strong update: Use whole-wheat rotini instead of the Barilla Plus and top each serving with a tablespoon of nooch (nutritional yeast). Make sure to use nooch fortified with vitamin B12, which is originally created by bacteria and is passed along in animal products. Find nutritional yeast in the bulk section or in shaker containers like the ones for Parmesan cheese.
WAO! Check out these advantages of the plant-strong path:
- Nooch costs $6.69 a pound, Parmesan cheese costs about $20 a pound.
- Whole-wheat pasta costs $1.39 a pound, Barilla Plus costs more: $2.64 a pound ($2.39 for 14.5 ounces).
- It's easy to find store-brand, organic pasta. Barilla Plus is not organic, although I'm pleased to see that they are treating their chickens better.
When the pasta, sauce, and green beans are all cooking, sort two pounds of black beans and soak them overnight in a slow cooker or pot.
Swish the water you used to boil the pasta and green beans around in the pans and tomato can and then save that broth in a jar to make rice tomorrow. You'll be amazed at the rich, favorful broth you "made" by just not pouring it down the drain. I think it's better than the organic broth you can buy for 11 cents an ounce. Bonus: your pots will be much easier to wash!
For dinner, have pasta with tomato sauce and green beans with the Vinaigrette you made yesterday.
For dessert, have the chilled Chocolate Coldocado pudding. Optionally, turn the pudding into Chocolate Coldocado sorbet by processing it in your ice-cream freezer.