The 7 Day Challenge: DAY 6 (SATURDAY)

Welcome to the 7 Day Challenge. For 7 days, we are testing our Emergency Preparedness and Food Storage Plans. Each day will bring a NEW mock emergency or situation that will test at least one of the reasons “WHY” we strive to be prepared! REMEMBER: No going to a store, gas station, or spending any money for the entire 7 days! And please feel free to adapt the scenarios to fit your own family and situation.

day1title

You have house guests coming to visit today and you just found out that they are living a strict vegan diet due to health issues. You must feed them and your family today without using meat or any other foods that come from animals. You don’t have time to go to the store before they arrive.
Goal: Eat all your meals without using meat or other animal products

Today’s Tasks:

  • Make breakfast without using meat, eggs, or milk, or other animal derived products
  • Make lunch without using meat, eggs, or milk, or other animal derived products
  • Make dinner without using meat, eggs, or milk, or other animal derived products
  • Use 3 different grains or legumes in your cooking today
  • Find and print out (or bookmark) 5 recipes that use grains or legumes that you can use in the future to continue rotating and using your long term food storage
  • SHARING TIME: Share a picture of one of your vegan meals on our Facebook page or on Instagram (use tags @foodstoragemadeeasy and #FSME7daychallenge) or write up your experiences and what you learned in the blog comments or on our Facebook discussion thread today.

Today’s Limitations:

  • For this day, and ALL days of the challenge: no spending money, no going to stores, and no restaurants
  • You cannot use any beef, chicken, pork, tuna, etc. today
  • You cannot use eggs or items made with eggs
  • You cannot use milk or items made with milk (i.e. ANY dairy)

Advanced Tasks:

  • Make a fancy dinner (break out the china) including a vegan dessert
  • Use an extra 2 grains or legumes in your cooking today
  • Try to avoid using products made from animal parts today (fur, leather, wool, and silk)
REMEMBER, TOMORROW’S CHALLENGE WILL BE DIFFERENT.


Make sure your fill out today’s Report Card to see how well you did, to keep track of areas you can improve, to remember things you need to do, and things you need to buy. Use the data to make a game plan to take you to the next level of preparedness, whatever that may be.

DAILY GIVEAWAY

Remember — This year we are going to be offering the chance to win daily PRIZES for people who are participating in one of the following ways:

  • Commenting or posting pictures on our Facebook page
  • Loading pictures on your instagram tagging @foodstoragemadeeasy and #FSME7daychallenge
  • Commenting on today’s blog post with how you did
  • Submitting pictures/stories to us via email at info@foodstoragemadeeasy.net

day6prize

TODAY’S PRIZE
6 #10 cans of grains/legumes of your choice from Thrive Life

TODAY’S WINNER: is JOANIE C who posted this picture on facebook

Email us at info@ foodstoragemadeeasy.net so we can arrange getting you your prize :)

  • Gendot

    I liked this challenge. If you have people in your family with food allergies or intolerances,
    you have already adjusted your eating and cooking habits.
    In the past year, I have begun to cook with quinoa, and using it, plus fresh tomatoes and
    cucumbers from the garden, and some olives, I make a great Mediterranean salad. If there are non-vegans in the group, you can add feta cheese in theirs. There are all sorts of olive oil-based dressings that add taste and nutrition to the salad.
    Because of a daughter’s allergies, we already do the oatmeal-fruit-almond milk route for
    breakfast. Being from the south, red beans and rice is a comfort food dinner. The apple, pear, and plum trees are sharing their bounty, so snacks and desserts are simple and delicious.
    This week has been a good practice week/information-sharing time. Please take it in the spirit it was given, and learn from it.

  • Kris

    This day was very hard for me. I’ve been following along but not participating because I live with my sister and her husband that would not participate at all. I simply imagine what I would do with the challenge and up until now have been pretty successful. The problem with this one is that I know nothing about a vegan diet so I had to do some research to even imagine successfully. You guys are doing a great job thanks so much.

  • Judy

    My husband will not go without meat unless there is absolutely no choice. So we will have a meat and side dishes and the guests can eat the sides and the hubby can eat the meat and sides. I’m not picky so I’ll eat whatever. I won’t avoid serving meat but I will make sure to have some other things that they can eat. I’ve got plenty of beans and grains and spices stored so we’re good on this one.

  • Kim

    My menu for the day was oatmeal with freeze-dried raspberries for breakfast. Homemade hummus and tomato wraps (on homemade tortillas) for lunch, and black beans and rice for supper. Today I used oats, flour, chickpeas, rice, and black beans! This challenge really made me stop and think to break down the foods and see if they were appropriate for the vegan diet. Very interesting! Thank you!

  • AB

    Well I had oatmeal for breakfast, made falafel patties on wheat buns for lunch, and split pea soup with Spanish quinoa for dinner. The husband mutanied and made bacon & eggs for breakfast, put milk on our son’s Cheerios, and declared himself the leader of the rebel alliance (eye roll). Now I’m going to see if I have any decent cookie recipes that are vegan.

    • Amy

      I can’t help you out with cookies, but I know a vegan cake recipe! It’s super simple and shelf stable, too. Just mix a box of cake mix (any flavor — if you’re going for vegan, check out Duncan Hines brand) with a can of soda (any flavor — but NOT diet) and bake it for bake for however long it says to on the box. Super easy and very easy to make vegan!

  • Gabby

    We were not home and didn’t get the challenge until this evening. So we will bunch this one up with tomorrow’s challenge. We eat pretty healthy, but do find that stored food is not always so good for us. So this will be interesting.

  • Tracie

    Didn’t mind this challenge at all. We like to entertain and love to invite people from around the world (as well as missionaries). Our Islamic friends don’t eat pork, Jewish friend is vegetarian, Indian friends don’t eat meat but allow dairy, lady from church has celiac, elderly neighbor has heart disease therefor low fat/low salt requirement, others have allergies etc, but since I’m inviting them to my home for dinner I don’t want them to go hungry, so I’ll adjust. Ethnic foods are ways to expand your family’s menu, many of which center on shelf stable food products. Our kids eat a great variety of things and can be pretty adventurous with foods. This has opened doors to new friendships. I remember being in the African bush eating mealie meal dipped in gravy, and our native host was astonished and said, “Are you really American? Seriously?” He couldn’t believe we were content to be eating such a humble meal in his hut. Funny but whenever our kids would eat what they offered without complaining the people would always say to each other, “Can you believe they’re American?”

  • Alicia

    Being from the South, I consider it an honor to be able to invite people into my home to share a meal. Hospitality is an important part of our life. That being said, I always check with our guests to see if there are any diet restrictions or dislikes (my hubs doesn’t like chicken). I might not completely revamp my menu but I will adjust it to suit their desires. I’m having them into my home after all. It’s simple to add a bean based main dish to a meal if a vegan will be joining us. A guest should be treated as a guest. They should feel welcomed in every way.

    • Alicia

      Oh and we had oatmeal for breakfast, Avocado and Black Bean Wraps (which my big meat eating husband loves!) for lunch and we were going to have Lentil Taos for supper but it’s chilly and rainy so we are having Lentil Soup.

  • Gumby

    Wow, this challenge is tough! Luckily, we do a VEGETARIAN night in our meayl plan every week. The VEGAN part was hard, because we do store powdered versions of most dairy products (eggs, butter, milk). Our meals today were oatmeal with fruit (no milk, sigh) salad for lunch and red beans and rice with tvp in it for dinner. We could do the challenge, but weren’t very excited about it.

  • Denise Green

    OH my . . . ok, here goes. The no milk part is easy for us, as I’m milk allergic (NOT lactose intolerant, a true allergy) Whenever I post “milk” as an ingredient is it always one of the milk substitutes — usually almond milk, as I can make my own, then use the almond meal in recipes for my celiac daughter (yeah, cooking is an adventure here). Here goes:

    Breakfast – hot cooked rice with almond milk, hot tea
    Lunch – lentil soup, tossed salad with oil/vinegar dressing, homemade biscuits using vegetable shortening
    Dinner – oatmeal patties (I used to make these as money saving when my kids were little), Ezekiel bread (I do have all the ingredients for this on hand, we eat it occasionally and I like to have it for my disaster preps), 3 sisters (beans, corn, squash medley), fried apples (fried in olive oil) with cinnamon and sugar.

    Dh wasn’t too thrilled with dinner tonight. . . since I worked last night and had to sleep some today, I had to hurry the bread. It didn’t taste as good as usual. The oatmeal patties taste better if they have a chance to sit overnight in the fridge, but they were acceptable. If friends came that were really vegan, I might try a pasta dish instead with a thick vegetable sauce that I could simmer in the crockpot all day then puree in the blender . . .

    • Jess

      how do you make almond milk???? I use it in a lot of my recipes and buying it in the store is a hassle, it expensive and sometimes the stores don’t even carry it .

  • Jackie

    I could do without the meat and just do veggies but it would be hard to do without butter.
    In Mo. there is a restaurant that is vegan and it is wonderful…the tofu is great….would like to learn how to use it. We need to learn all the different types of things to cook….never know when we will need them. Thanks again for challenging us.

  • Amberlynn Allred

    So for today’s challenge, if the word ‘vegan’ is throwing you off, just modify it for your situation…And keep in mind, that being vegan might not always be a choice. If hard times hit you, you and your family might be forced to be vegan. If you had to live off of your food storage for a long time, and there were no animals to hunt, eggs to gather, or milk to drink, would you have those things stored in YOUR food storage? If not, you would be forced to live a vegan diet. If this challenge is frustrating to you, instead of complaining, rethink your food storage. MAKE SURE YOU STORE BOTTLED, CANNED OR FREEZE DRIED MEATS, CHICKEN, TUNA, ETC. MAKE SURE YOU STORE DRY MILK, DRY EGGS, ETC. Use this challenge as a time to reflect on your own stored foods. Make a list of the things you CANNOT live without. Then put that plan into action and make sure you have enough of those things stored for a LONG TERM situation. If you only store the mandatory minimum of 300lbs of grains, and 60lbs of beans/legumes, per person/per year then there is not much you can really make. (Those numbers are also the bare minimum for survival, not to be full and happy.) So, If you want more options and variety, STORE MORE!! Also, use this time to make a binder and print out recipes so that if there were no communications, no power, etc. then you would still have access to recipes using only the foods you store. SERIOUSLY, today is a good day for reflecting and planning, NOT COMPLANING!!
    With that said, For breakfast we had oatmeal with Frozen berries (Also great with fresh or freeze dried). For lunch we had bean and vegetable soup. And for dinner we will have Spaghetti with a homemade chunky vegetable sauce (with no meat, and possibly beans for protein). For drink options we have water, juice, and Kool-Aid. And we had dessert night last night, so we are skipping the Dessert part.
    Overall, this challenge was not very difficult. And if gave me time to reflect on our own home storage.

    • Paul

      Vegan is a very touchy subject to lots of people for many reasons which I wont go into here. Most of these challenges are create for us to reflect on what we have stored and how to use it and what is missing. If you only store vegan type foods then you are right that during hard times you may not have a choice. Then again that choice was made by what you chose to store.

      We store dehydrated eggs, cheese, milk, sour cream etc.. Freeze dried meets of various kinds etc. It’s been said many many times here and elsewhere. Store what you eat and eat what you store.

  • Trisa

    I wasn’t sure if I would even comment today, as this challenge truly strikes a nerve. I don’t think of it as an emergency situation. Our family has various health concerns that do require dietary attention. Day to day we just do our thing and try to eat low sodium, low protein, low sugar, low fat….A lot of the time, the meal is prepared and you eat the part you are allowed. When we go to family dinners, if it’s truly a crucial dish, we bring our own modified version. Thanksgiving last year yielded a pumpkin pie that was eggless and dairy free. The family tries to be supportive by not adding salt, but ultimately we are responsible for what we eat. Because of the protein restriction my mother has, we do not eat soy, which is very high in protein. She opts to eat the veggies, pasta, and rice as they are served, and will just not eat the meat or eggs. As a family we tried to all follow her diet, and were very unsatisfied. I think any guests I had would bring their food, or find what they could eat from what was served.

  • Helena Whitstine

    I think some people missed the point here. This challenge is for one day. Had last night’s leftover potatoes, so I fried potatoes and a bowl of oatmeal for breakfast. Lunch was a zucchini burger with soy flavored meat, rolled in crushed cornflakes, and there is a pot of beans on the stove, simmering for tonight. My children thought this was a fun thing to try. It worked well for the underdone potatoes from last night. No waste.

  • Andrea

    I can’t believe the negativity on this scenario. The point isn’t that people are making you change your diet by visiting. To me the point is trying to cook with foods which people store. Most people store beans and rice and this is a good challenge to try and figure out how you would use those beans and grains in cooking. For us this is hard because no one likes beans other than me. So I store tvp instead of beans which is what I’ll use to make a casserole tonight.

    • Jackie

      Which tvp do you like best? Does it really taste like chicken beef etc….do you use the chunks or flakes….thinking of ordering some. I do like the tvp bacon put in with eggs. Thanks for any suggestions!

      • Andrea

        Hi Jackie I used the. Tvp from HoneyVille farms (honeyvillegrain dot com) I have the chicken, beef & unflavored. The one I have is like crumbles, so its great for sloppy joes, chili, tacos etc. the unflavored you can throw in anything to add the protein. I usually don’t tell them what it is & my teens have never suspected.

        Bacon would have been perfect for today, I’d also like to get some of the sausage too. I can get frozen ‘sausage’ at our grocery store but I’d like to get a can of it.

  • Bree M

    Oatmeal, berries, flax and chia for breakfast… Pad Thai and steamed veggies for lunch… Lentil veggie soup and grilled peppers for dinner.

  • Mama L

    We sometimes have meatless dinners (baked beans on toast, pasta with tomato/veggie sauce, meatless chili etc.) but we don’t actually have any vegan or vegetarian friends. It wouldn’t be any problem to keep meat, eggs, & dairy out of our diet for the day but it’s not something we’d do for guests–as many have noted already, guests with dietary concerns are easily accommodated while the rest of us eat as usual.

    So, if we truly had to eat vegan for some bizarre reason:

    Breakfast would be soaked Oatmeal with brown sugar and raisins, skip the top milk, or Cream of Wheat with honey and bananas, skip the top milk. Could easily add toast with PB&J if more protein is desired. Coffee, orange juice to drink.

    Snacks: easy around here–lots of fruit and veggies from the garden, peanuts & cashews, dry breakfast cereal etc.

    Lunch: home canned baked beans on toast, skip buttering the toast.

    Dinner: Meatless Chili or Quinoa Jambalaya minus the sausage or Lentil & Red Pepper Stew–these are all in regular rotation in our meal planning.

  • Elizabeh Fogle

    Being Vegan is against my Religion, and I will not participate. I believe that God made animals to be eaten, and I will ALWAYS side with God. Sorry but this task is not for me.

  • Racheal Gonzales Fivecoat

    We are Celiac and Cassin sensitive. We can eat meat but going meatless is an easy way to add a little cushion to the budget. And if you have any idea as to how expensive Gluten free flours are, you know we need a cushion! This is a pretty easy day. As a side note if we were to show up at someone’s house, we would bring all our own food. I don’t expect anyone to make sure we stick to our diet, even though we get extremely sick if we don’t.

    • Paul

      Grind your own flour! Very inexpensive. Few bucks up front for the mill but with proper maintenance they’ll be around the rest of your life. We use the country living grain mill. You get much greater appreciation for that flour when you make it yourself. Rice and bean flour is always on hand around here.

  • Donna Fitzpatrick

    I do understand the point behind this, but my husband will not do without his meat and cheese unless it is absolutely mandatory (as in there aren’t any animals to hunt, nor are there any domesticated animals {cows, pigs,or chickens} to be butchered, and there are absolutely no dairy products available). However I have been able to sneak almond milk and a few other healthy non-meat, non-dairy items into his regular diet.
    I also agree with Nancy T that if our guests expected or wanted us to change our habits to conform to their’s they wouldn’t be very welcomed here. I certainly wouldn’t expect them to start eating meat just because we were visiting them!
    I would end up handling this challenge by making them come into my kitchen with me and finding items that they could eat (as I’m sure I do have several items available) and fixing two separate meals, one for my husband and I and one for the guests, but I would be willing to try the foods that the guests are allowed to eat.
    I deal with dietary restrictions all the time since I cook for my parents. Once a week we get together and I cook for them for the entire week, they are both on very strict low sodium diets and once a week they are are allowed to have liquids only. That day is usually the day I go over and “cook” for them, so that I can make sure they are sticking to it. They “eat” smoothies consisting of fruits, veggies, juices and occasionally almond milk. I have been able to get my husband to “eat” the smoothies, that was until he found out what was actually in them. Before he found out the ingredients he loved them and found them to be very filling.

  • Dan

    Yeah I have to agree with some of the other people here, I would not force my family to eat something just because a guest can’t or won’t eat certain things. We had a similar situation last week, two of my wife’s friends came up to visit and we didn’t find out that one of them was vegetarian until she got here, so we had a large shepherds pie with meat in it for dinner. So instead making something completely different for everyone, we just opened up a can of cream of mushroom soup and grateful up for her. She didn’t mind eating something different than us, and this is how I would handle any situation like that. We do have no meat days every week, but we wouldn’t change our menu just for a guest.

  • Paul

    I really had to think if I wanted to post on todays challenge. I have a couple relatives that are doing the vegan thing or at least trying. When they come to visit they bring their own food if they don’t give us enough warning to plan ahead. We sometimes whip up a batch of vegetarian chili or some beans and rice type dish. Otherwise do not go out of our way to accommodate.
    I am a person who has struggled with a life long disease that the doctors said there was no cure for and that I would either end up with a bag where my colon used to be or a fast cancer. I am living on borrowed time according to them. After getting a very wide eyed education from a D.O. on the effects of modern diet and foods I am more aware than most that what we eat is killing us. I could take up this whole blog with history, lessons learned and realities but would offend every vegan out there so i’ll leave it simply with this..
    Come to my house expecting a purely vegan meal.. Expect to go hungry! Vegetarian we can negotiate but not vegan.

  • susan

    This challenge is what I try to do at least two times a week just to save a little money and use the food storage a little more. We have about every bean you could ever want as well as many rices, hot and cold cereals and oats dried every fruit and veggie. Have shelf stable alomond milk and spices to ying yang.
    Would recommend the book 366 delicious wayd to cook rice, beans and grains by andrea chesman.

  • Nancy T

    I do not believe guests that wanted us to change our eating habits to conform to theirs would be much welcome here. We keep Kosher. However, I would have no problem excluding peanut products for someone with a peanut allergy.
    I cook all my meals for Saturday on Friday. We always have some parve pinto beans on hand which are vegan, but this challenge would be handled by me telling the guests that they are welcome to whatever we have in the kitchen.
    As it happens, I do have a pot of pinto beans in the refrigerator that is Vegan. I generally serve it with grilled cheese sandwiches. I would not ask the rest of the family to change the way they want to eat in front of the guests anymore than I would ask a host in the house that we are visiting to become Kosher while we were visiting them. If we were to stay with them overnight, I would have made arrangements in advance for our meals – but these arrangements would not involve asking a Rabbi to Kosher the host’s kitchen.
    My best friend’s favorite sandwich is a BLT. She and I are planning a trip together to shop at Lehman’s in Ohio in October. I have no problems with her eating a BLT in my presence. Likewise, she is not offended by me not eating the same as her.

  • Pa mama

    ha ha, I can say with 100% certainty my hubs would not take today’s challenge well knowing he couldn’t have meat. I can’t even make soups w/o his tantrums because “it’s not enough to sustain me!”…even if it has meat in it. the life of a hunter…. :) . Thanks for the ideas from the previous post on what to eat or substitute. I’m hoping we’ll hear more of that on today’s challenge. Good luck everyone!

    • Judy

      I can sooo relate.

  • Grimm

    OMG! I have this in the bag! I eat 100% vegan 2 days a week for my Graves. Tomorrow (Saturday) happens to be one of my days.

    Breakfast: oatmeal with almond milk, bananas, strawberries and orange juice- hemp protein powder for extra protein boost

    Morning Snack: shot glass of mixed nuts

    Lunch: bean and rice chili with TVP (the unflavored type by Bob’s Red Mill) with a side of spinach and green beans

    Afternoon Snack: honeycrisp apple

    Dinner: grilled asparagus, baby squash and red onion on a bed of brown rice with pressed tofu

    Evening Snack: No-Pudge-Fudge-Brownies made with homemade applesauce instead of yogurt

    On some of my vegan days I make smoothies instead of cooking. Lots of fruits, veggies and protein powder. Or I get creative and make Chinese food without the meat like mushu vegetables or sweet and sour tofu.