Category Archives: Food

Rosemary Bread Machine Bread

Makes a 1 \frac{1}{2}-pound loaf

  • 1 cup warm water (110 degrees F (43 degrees C))
  • 2 \frac{1}{2} teaspoons active dry yeast
  • 3 tablespoons white sugar
  • 1 \frac{1}{2} teaspoons salt
  • 3 tablespoons olive oil
  • \frac{1}{2} teaspoon ground thyme
  • \frac{1}{2} teaspoon garlic powder
  • 2 teaspoons crushed dried rosemary
  • 3 cups all-purpose flour

Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

(Possibly Useful) Information Concerning McDonald’s Large Fries

USA McDonald’s Large Fries
Serving Size: 168g
Calories: 510
Calories from Fat: 220
Total Fat: 24g



UK McDonald’s Large Fries
Serving Size: 150g
Calories: 430
Calories from Fat: 196
Total Fat: 21g



Percentage of McDonald’s Fries that is Potato/Fat

86% potato
14% vegetable oil (aka, fat)



Number of Potatoes in Large McDonald’s Fries

168 (number of grams in large McDonald’s fries)
.86 (proportion of fries that is potato)
= 144.48g

* * *

Medium Potato
Serving Size: 148g
Calories: 110
Calories from Fat: 0
Total Fat: 0g


* * *

1 large McDonald’s french fries order contains about
1 medium potato.


Evidence that Fat and Oil are Roughly Equivalent

Lucini Olive Oil
Serving Size: 14.3g (1 Tbsp)
Calories: 120
Calories from Fat: 120
Total Fat: 14g


Vegan Mac and “Cheese”

Prep/cook time: ~20 minutes
~4 servings

  • 12 oz. package of soft silken tofu
  • 1/4 cup + 1 tbsp. nutritional yeast
  • 1 tbsp. regular yellow mustard
  • 1 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tbsp. tamari or soy sauce
  • 2 tbsp. olive oil
  • 6 oz. diced tomatoes
  • 12 oz. box of dried whole wheat pasta

Blend everything using a hand blender and poor over cooked pasta. I’ve mixed it successfully with both whole wheat penne rigate and whole wheat rigatoni. I think the tomatoes add a welcome flavor, but also (along with the olive oil) thin the sauce out a bit, making it less of an immovable congealed blob if I end up refrigerating some of it.

Adapted from recipe at Beer and Tofu.

Slow Cooker Vegan Lasagna

Note: I use a 7-quart slow cooker.
Prep time: ~20 minutes
Cook time: 1–2 hours

  • Half box of 13.25 oz box of whole wheat lasagna noodles
  • 23.5 oz jar of any marinara sauce
  • Veggie ground “beef” [example]
  • 10 oz frozen spinach (can use more or less)
  • 1/2 to 1 pound of mushrooms sliced or chopped
  • 12 oz. package of tofu (crumble into feta-like consistency)

When I prepared this, I thawed the spinach for about an hour until I could cut it into strips and lined the bottom of the pot with those spinach strips. I also added a small amount of sauce. I then put strips of the pasta on top of the spinach for the first layer. For the next layer, I used some more pasta sauce and about half the mushrooms I had before adding another layer of pasta. For the next layer I used tofu and the vegan “beef” crumble. On the top layer, I added the rest of the mushrooms. This would probably be great with black olives and other greens such as kale.

This took about two hours to cook on high. I didn’t babysit it, though, so it might have been done before that. I used uncooked noodles and was concerned that they wouldn’t cook. This concern was unfounded, though, as they ended up cooking fine.

Quinoa in Peru, and Bolivia

From Ari LeVaux’s January 25th, 2013 Slate article “It’s OK To Eat Quinoa”:

Most of the world’s quinoa is grown on the altiplano, a vast, cold, windswept, and barren 14,000-foot Andean plateau spanning parts of Peru and Bolivia. Quinoa is one of the few things that grow there, and its high price means more economic opportunities for the farmers in one of the poorest parts of South America.

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