USA McDonald’s Large Fries
Serving Size: 168g
Calories from Fat: 220
Total Fat: 24g
UK McDonald’s Large Fries
Serving Size: 150g
Calories from Fat: 196
Total Fat: 21g
Percentage of McDonald’s Fries that is Potato/Fat
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)
* * *
Serving Size: 148g
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 from Fat: 120
Total Fat: 14g
- 1 banana
- 1 12-oz package soft silken tofu
- 1 scoop wheat protein
- 1 cup fruit juice
Directions: Place banana in large container (I use a tall mug). Pour in fruit juice. Add protein powder. Add soft silken tofu. Blend with hand blender (I use this).
Prep/cook time: ~20 minutes
- 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.
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.
Prep: 5 minutes
Cook: 30 minutes
- 1/3 cup dried soy beans
- 1 heaping tablespoon dried garbanzo beans
- 2 cups water for soaking (soak ~8 hours)
Directions: Combine ingredients in Soyajoy G4 Soy Milk Maker. Push the “Soaked Beans” button. Use the strainer that comes with the machine to strain out most of the okara. I like to save the okara and add it to mashed potatoes.
Prep/cook time: ~5 minutes
- 1 slice of toast (might use homemade wheat or rosemary bread)
- 1/2 tablespoon of vegan Tom Yum (stir and dissolve into hot water)
- 1 cup of water (microwaved to boiling for 2-3 minutes)
- Potato flakes (add until the mixture is somewhat thick)
- Soy milk to taste (I also stir in some okara left over from homemade soy milk)
1 lb dry beans makes 2 lbs, 8 oz cooked drained beans
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.
Continue reading Quinoa in Peru, and Bolivia