Posts Tagged hummus

What I Ate Wednesday

Breakfast:  sludge-colored pumpkin pie smoothie (canned pumpkin, almond milk, banana, rolled oats, blackstrap molasses, maple syrup, vanilla, cinnamon, ginger, cloves, baby kale)

Morning snack:  Arkansas Black apple, roasted almonds, multivitamin, papaya complex tablets, (unpictured) coffee with hazelnut soy creamer

Lunch:  quinoa & black bean salad over romaine (shredded red cabbage, red bell pepper, green onion, cilantro, mint, dressing of orange segments blended with peanut butter, garlic, ginger & sriracha)

Afternoon snack:  Persian cucumber with curry hummus (one can of chickpeas, drained, 1 Tablespoon tahini, juice of half a lemon, pinch of salt, heaping teaspoon of curry powder).  I ate about a third of the hummus pictured, I like to take a container to work and eat a portion, and bring fresh cut veggies every day until it’s gone.

Pre-workout snack:  two prunes

Dinner:  Two-bean chili over a baked sweet potato with roasted cauliflower.  The chili was made up as I went, and turned out pretty well – onion, carrot, celery, red and yellow bell pepper, garlic, and mushroom (all water sauteed), chili powder (both regular and chipotle), smoked paprika, cumin, fire-roasted diced tomatoes, no-chicken broth, kidney beans, pinto beans, corn, salt, pepper.

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VeganMoFo: OBR Week – (never home)maker

(never home)maker is a blog by Ashley and Stephen, an adorable couple who are currently expecting a baby.  In addition to food and recipes, they post about running, decorating and general life stuff.  They eat vegetarian/pescetarian, but a lot of the recipes they post are vegan.

In looking over their recipes, one in particular stood out – The Vegetarian Juicy Lucy.  It’s a cheese-stuffed tofu burger with sweet potato fries in the sandwich.  It’s a gut bomb, and it’s awesome.

The recipe is vegan except for the cheese, so I subbed in some pepperjack Daiya that I had in the fridge.  You’re supposed to form the mixture into two stuffed burgers but I thought they would be way too huge, so I made three and they were still gigantic!  I baked the sweet potato fries and served my burger with roasted green beans.

The big question is, did the cheese melt?

Why yes, yes it did!  My only complaint about the burgers is that they didn’t seem cooked through in the middle even after browning the outsides well.  Next time I would brown them then bake them in the oven, or vice versa, to make sure the insides are cooked.

I happened to have some chickpeas in the fridge waiting to be used up, so I also tried Ashley’s Hu-Mousse, a dessert hummus.  I didn’t have any real coconut milk, so I used So Delicious Coconut Drink instead.  I really liked this, but I think it would have been better with the extra fat from the coconut milk.  It was only a little sweet, so I would suggest eating it with a sweet dipper, like the banana slices I had, or maybe graham crackers.  I could definitely taste the chickpeas, but they didn’t take away from the dessert-ish nature.

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Beet Hummus, Lots of Veggies, and Pancakes for One

I’ve been pretty busy lately, and I realized tonight that I’m going to be even more busy for the next two or three weeks, so I wanted to make sure to get a post in before I go haywire!

Here’s a CSA delivery I got way back at the beginning of June.

broccolini, rosemary, lettuce & bok choy

blueberries, peaches, beets, potatoes, cantaloupe & cauliflower

With the beets and lettuce, I decided to make beet hummus lettuce wraps, even though I had never had beet hummus before.  It just sounded good.

I topped the wraps with shredded carrot and daikon radish, which was a great idea.  Right around this time, I started counting calories and making an effort to lower the fat content of my meals and include more veggies, so you’ll see a lot of meals like this from me for a while.  That’s why this hummus is low-fat, with no tahini or oil.  I went back and forth trying to decide if I should include at least a little tahini, but in the end the beets made the texture and flavor so nice that it didn’t need any added fat.  I meant to include a clove of garlic but forgot, so that would be a nice addition.

Low-Fat Beet Hummus

1 bunch beets, about three large
1 15.5-oz can chickpeas, or 1 1/2 cups cooked
2 Tbs lemon juice
1/4 tsp ground cumin
1/4 tsp ground coriander
1 dash cayenne
1/4 tsp sea salt
2 tsp minced fresh dill
3 Tbs water

1. Trim the beets, but do not peel.  Bring a medium pot of water to boil.  Add beets to water, cover, and simmer for 50 minutes to 1 hour, until beets are easily pierced with a fork.  Drain and let cool.  Once cool, peel the beets with the side of a spoon and chop.

2. Place beets and all remaining ingredients, except water, in a food processor.  Blend until smooth, stopping to scrape down sides as necessary.  Add water, 1 Tbs at a time, to reach desired consistency.

Servings: 6

Amount Per Serving
Calories 102.58
Calories From Fat (7%) 7.04
% Daily Value
Total Fat 0.84g 1%
Saturated Fat 0.09g <1%
Cholesterol 0mg 0%
Sodium 311.27mg 13%
Potassium 334.15mg 10%
Total Carbohydrates 20.61g 7%
Fiber 4.61g 18%
Sugar 4.72g
Protein 4.11g 8%

Lunch the next day, with leftover risotto and dried pears.

This is kidney bean and broccoli stem ragout.  I meant to use the broccolini in whole for this dish, but by the time I got around to cooking it, the poor broccolini was looking pretty bad, so I just used the thin stems.

With the ragout, I served rosemary-potato-cauliflower mash.  Adding the cauliflower was a nice way to still have potatoes but cut the calories a little.

Lunch the next day, with persian cucumbers and blackberries.

Next CSA delivery:  lettuce, carrots, zucchini, chard & cauliflower.

Tomatoes, strawberries, plums, cantaloupe, blueberries and nectarines.

With the return of summer and fresh zucchini, I returned to my spiralizer.  This is soba and zucchini noodles with carrot-ginger sauce, mung beans, long beans, cilantro and green onion.  I adapted the carrot-ginger sauce from this recipe, but to be honest I didn’t like it very much.  I think I just don’t like fresh carrot juice though, so if it sounds good to you, give it a try!  One great tip I did learn from this meal is that when you mix cooked soba noodles and raw zucchini noodles, you can barely tell the difference texture-wise.  It’s a fantastic way to extend the volume of soba noodles without adding a ton of calories.

Along with the noodles, I sauteed some purple kohlrabi.  I wasn’t going to have a side dish, but when I saw the kohlrabi at the farmer’s market that morning, I had to have it.  I love kohlrabi.

I had leftover carrot-ginger sauce and mung beans, so I combined them with short grain brown rice, arame and steamed broccoli for another meal.

One pot meals rule my world!  This is tempeh with leeks, carrots, swiss chard, mushrooms, capers, tomatoes, white wine and quinoa.  Delish.

To use up the last of the CSA veggies, I turned to Vegan Fire & Spice.  This is the Kashmiri Vegetable Soup.  Simple yet tasty, I really enjoyed the emphasis on cardamom in the spice mix.  You could add protein and greens to this soup and call it a complete meal.  And, because the veggies are cut into chunks, the prep was really fast.

Soup close up!

To go with the soup, I made Many Bean Salad, also from Vegan Fire & Spice.  This certainly lived up to the cookbook title – it was spicy!  I really liked the combination of beans and the addition of peas, which gave the salad a lovely texture.

A few Sundays ago, Dave left the house ridiculously early to attend a Nascar race up in Sonoma, and when I finally got out of bed I had a mad craving for pancakes.  Seeing as I’m doing this calorie counting thing, I wanted to make filling, relatively low-cal pancakes without having any leftovers.  I googled pancakes for one and came across this Buckwheat Pancakes for One recipe, which turned out fabulously.

I didn’t have any buckwheat flour though, so I used half whole wheat pastry and half quinoa flour.  They were a little gummy in the middle, but I actually like my pancakes that way.  Because I only had to cook one batch, these pancakes were much more quick to make than my usual recipe.  And, my entire breakfast was less than 350 calories, including the 2 tsp of blueberry agave nectar on top.  I will definitely be adding this to my weekend repertoire!

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March Cleanse: Days 8 – 14

I’m more than halfway through my cleanse, and so far I’ve done pretty well.  I slipped up one time, but other than that my self-control and preparation have been good.  And, I’ve lost a few pounds!

Day 8:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, chard and cinnamon
snack smoothie:  banana, pear, kiwi, udo’s oil, almond milk, hemp protein powder and Amazing Grass
lunch salad:  romaine leaves with broccoli-tahini pate from Raw Food Revolution Diet and buckwheat sprouts, two clementines


snack:  carrot sticks and hummus
dinner:  citrus-braised butternut squash and red cabbage with quinoa, chamamile tea

The broccoli-tahini was tasty, although it just kinda tasted like…broccoli and tahini.  I like the technique of pouring hot water over broccoli to “cook” it.  However, Dave said the pate smelled “like farts”, so I may or may not make it again!

Day 9:

water with lemon and chia seeds
breakfast juice:  sweet potato, celery, apple, swiss chard and ginger.  This juice combo was extremely tasty!  Also had earl grey tea.
snack smoothie:  same as day 8
lunch:  same as day 8, but with tangerines instead of clementines
snack:  same as day 8
dinner:  same as day 8, detox tea

Lots of repetition that day…Makes it easier to follow such a strict plan.

Day 10:

water with lemon and chia seeds
breakfast juice:  carrot, celery, apple and ginger, lemon tea
snack smoothie:  banana, kiwi, almond butter, almond milk and flax seed.  This was a surprisingly good combination.
lunch:  chef salad from Smart Alec’s (lettuce, cabbage, chickpeas, corn, carrot, tomato, sprouts, tofu and sesame dressing)
The salad kept me full for a while, so no afternoon snack.
For dinner, I met up with some PPK compatriots at Gracias Madre, a new vegan organic Mexican restaurant in San Francisco.  I had tangerine agua fresca (which tasted like tangerine juice without any agua), and the enchiladas mole rojo, which came with mushrooms, cashew cheese sauce, kale and refried beans.  Muy delicioso!

I got home from the restaurant pretty late, so I didn’t have time to prep much food for the next day.

Day 11:

water with lemon and chia seeds
breakfast:  I was out of good juicing ingredients, so I had fruit salad with apple, pear, oranges and flax seed
smoothie:  Mango Cogo by Columbia Gorge Organic.  There was no added sugar, but it was almost too sweet.

lunch:  raw red pepper soup with avocado and the raw sampler from Cafe Muse.  For the sampler I chose the raw sushi, miso-coconut caesar salad and pad thai,which turned out to be a salad.  The dressing was really delicious on the pad thai salad, and the whole meal was under $12 with tax, so I will definitely go back and try more next time I don’t have a lunch to bring.

snack:  romaine leaves with broccoli-tahini pate
dinner:  same as day 9, wild sweet orange tea

Day 12:

water with lemon and chia seeds
juice:  carrot, celery, romaine, red apple, green apple
snack:  two tangerines, peanut butter, lemon green tea
lunch:  massaged kale salad with balsamic vinaigrette, dried cranberries and flax seed

I sorely underestimated how much food I would need that day, so I was still hungry after this salad and I ate some tortilla chips that were in the office.  They were soooo salty!
snack:  cranberry trail mix, sweet & spicy herbal tea
dinner:  white chili with potatoes.  This soup was really good, but I want to make it again to make it even better before I post a recipe.  I also had some hibiscus flavored kombucha.

Day 13:

water with lemon and chia seeds
breakfast juice:  cucumber, carrot, apple and ginger, mango black tea
smoothie:  banana, strawberries, hemp protein, amazing grass, udo’s oil, almond milk
lunch:  massaged kale salad with balsamic vinaigrette, cranberry trail mix and nutritional yeast, two pickles

snack:  popcorn, apple juice with sparkling water
Then, I caved in and had a few beers.  I was trying really hard to exercise self-control, but we were playing music and I caved!  Alcohol does aid the creative process…just sayin’…
dinner:  white chili with potatoes

Day 14:

I woke up late this morning, plus it was the start of daylight savings, so I skipped right to my smoothie.
smoothie:  same as day 13, lemon ginger green tea
lunch:  raw sprouted chickpea hummus, carrot sticks, broccoli, asian pear, cranberry kombucha.  In case you’re wondering, asian pear and hummus go together really well.

snack:  apple with peanut butter, mango black tea
dinner:  I was planning to have more chili, but Dave came home and wanted to go out, so we had Mexican.  I ordered veggie fajitas with corn tortillas, which wasn’t too bad, but I ate too many chips and salsa, as I always do.  I can’t help myself around chips and salsa.

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Cooking with Lavender

When I received lavender in my CSA a while back, I had absolutely no idea what to do with it.  I had heard that if you use too much culinary lavender food can taste soapy, so I set about finding a few ways to use it well.

First, I adapted the White Bean Hummus with Fresh Thyme and Basil from Eat, Drink & Be Vegan.  All I really changed were the herbs – I used fresh thyme, rosemary and lavender.  It was a bit on the soapy side, so I probably used just a bit too much.

Next, I adapted this recipe for Peppered Lavender Beef.  Really, I just stole the seasoning mix idea.  I ground up black and white peppercorns, fennel seeds, thyme and lavender, rubbed it on some extra firm tofu, and baked it.  I really like the method of dry rubbing and baking tofu, it gives the tofu a great texture.  I served the tofu with dijon sauce, scalloped zucchini and slow roasted tomatoes.  You can tell this is from over a month ago, when zucchini and tomatoes were still in season!

Lastly, and possibly most successfully, I adapted this recipe for Apple Lavender Muffins, making it vegan, whole grain and lower-fat.  These muffins are moist with a large crumb, and lightly sweet and flavorful.  The original recipe yielded 12 muffins, but somehow my batter was only enough for 9.

Apple Lavender Muffins

1/2 cup whole wheat pastry flour
1/2 cup spelt flour
1/2 cup oat flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk
1 Tbs lavender flowers
2 Tbs unsweetened applesauce
2 Tbs walnut oil or other mild-flavored oil
1 medium apple, peeled and diced (about 1 cup), divided

1. Preheat oven to 375 degrees.

2. Spray nine muffin tins with oil or line with muffin cups.

3. In large bowl, sift together flours, sugar, baking powder and salt. Make a well in center.

4. In separate bowl, whisk together almond milk, lavender, applesauce and oil. Add milk mixture to flour mixture and stir gently just until batter is evenly moistened. Fold in 1/2 cup of the apples.

5. Fill prepared muffin tins about three-quarters full. Gently tap filled tins to release any air bubbles.

6. Sprinkle remaining diced apple over muffins. Bake until toothpick inserted into center of a muffin comes our clean, 25 to 30 minutes. Cool muffins in pan about 10 minutes, then transfer to cooling rack.

Yield: 9 muffins

Amount Per Serving
Calories 147.8
Calories From Fat (24%) 34.82
% Daily Value
Total Fat 3.95g 6%
Saturated Fat 0.39g 2%
Cholesterol 0mg 0%
Sodium 246.44mg 10%
Potassium 55.61mg 2%
Total Carbohydrates 26.99g 9%
Fiber 2.41g 10%
Sugar 12.72g
Protein 2.3g 5%

Get thee some lavender and make these muffins!

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August Cleanse: Days 11-14

Day 11

I started the day off with some repeats from Day 10 – the smoothie of the day was spinach, banana, mango, strawberries, udo’s oil, almond milk and amazing meal, along with a b complex and multi.  My morning snack was cherries and constant comment tea.  Lunch was a repeat of the Greekish salad.

For an afternoon snack, I ate some zucchini slices, carrot sticks and red bell pepper slices with the Black Bean & Orange Hummus from Eat, Drink & Be Vegan.  It’s an odd combination, but just like the author says, it goes together really well.  You can taste the black beans, orange, garlic and almond butter without anything overpowering the rest.  It’s very good!

Dinner was leftover tofu vindaloo with buckwheat and sugar plum spice tea.

Day 12

This delicious smoothie had spinach, banana, cherries, chia seeds, chocolate hempshake, almond milk, and I took my multi and coQ10.  I really like using the chocolate hempshake, especially with cherries, strawberries or raspberries.  My morning snack was figs, an apple, and darjeeling tea, and lunch was another Greekish salad except this time with avocado, dried oregano and fresh parsley, and a squeeze of lemon juice for dressing.  The salad was so big and filling that I couldn’t even finish it and wasn’t very hungry for an afternoon snack, so I just had a small piece of canteloupe and a few strawberries at a work event.  Dinner was the last of the tofu vindaloo and buckwheat, and afterward I had camomile tea.

Day 13


This green smoothie was made from spinach, half a banana, peach, kiwi, amazon acai hempshake, udo’s and almond milk, and I had my multi and b complex.  I had a snack of fruit at work, but for the life of me I can’t remember what it was.  I also had some coffee with almond milk.  I must say, soy creamer is one thing I’m definitely missing on this cleanse.

I had gotten an e-mail from VegWeb the day before, and while I don’t normally pay too much attention to their e-mails, this Polynesian Salad with Curry Dressing caught my attention because I needed a salad for the next day, I happened to have all the ingredients called for, and it just sounded good.  I wasn’t too sure about bananas in a salad, but this is one fine salad.  I didn’t have walnuts so I subbed pecans, and the contrast of textures and flavors in this salad definitely makes it a winner.  The only small issue was that it didn’t keep me full for very long.  I ate my afternoon snack of zucchini slices and carrot sticks with black bean and orange hummus earlier than I normally snack.

I had a plan for when I got home to exercise, shower, make dinner and take care of a few things on my to do list.  When I got home I was in a bad mood though, and these were all the last things I wanted to do.  I didn’t even have the energy to take pictures of my CSA delivery, for the first time ever.  I grabbed a handful of dill pickle cashews to appease my growling tummy, went to the store with Dave, and grilled up some dinner.

This is bbq tempeh and eggplant with portobello and steamed broccoli, all over a baked potato.  The bbq sauce was an on-the-fly concoction of tomato sauce, agave nectar, molasses, maple syrup, vinegar, onion and garlic powder, allspice and ground red pepper.  For throwing a bunch of stuff in a bowl, it turned out pretty well – it even got all sticky on the tempeh while it grilled.  I also “cheated” a little bit and had two glasses of wine on a Thursday night (I’m supposed to only have alcohol on the weekends), but at the end of the day I felt much better than I would’ve forcing myself to do things I didn’t have the energy for.  Sometimes it feels good to have a plan, then completely ignore that plan and do whatever you want.

Day 14

My smoothie on Friday had half a banana, blueberries, plum, orange, vanilla rice protein, udo’s and almond milk, and I took a coQ10, multi and probiotic.  It sounds like an odd flavor combination, perhaps, but it actually worked quite nicely.  Orange and vanilla are a natural match, and the blueberries and plum just kind of joined the party.

We had a large event at work that I knew was going to keep me busy all day, so I didn’t bother to take any snacks because I knew I wouldn’t have time to eat them.  I should’ve known that this was a silly move, because by lunchtime I was starving and the salad I brought alone wasn’t going to cut it.  I ended up eating a veggie dog on a bun from Top Dog, who was catering our event, and it was pretty much entirely made of wheat.  So, I cheated (again), but I had to make a decision and having food in my belly was a better choice than being out in the sun all afternoon running on just a salad.  It was another Polynesian salad, by the way, and again it was very tasty.

After work Dave and I went straight to the Coliseum for the A’s game.  I had brought leftovers from the night before (bbq tempeh, eggplant, portobello, baked potato and broccoli) to eat as dinner in the parking lot before we went in.  I also had a few beers – the beers inside the game are EXPENSIVE so we like to have some cheap ones before we go in.  Watching the game, I ate some peanuts and pistachios as a snack.

So I had a few missteps this week, but all in all I feel I did pretty well.  The food prep is getting easier; I’m getting used to putting a salad together every night before work.  I actually gained 0.7 pounds this week which I don’t understand since I’ve been eating well and exercising, but maybe I can make up for it next week.  Until then!

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Announcements!

1.  I have been accepted to, and am officially enrolled in the Natural Chef Program at Bauman College in Berkeley.  Yay!  Starting in late September and going through February I will be attending classes nights and weekends while holding down my 40-hour-a-week job and hopefully still cooking at home a bit (other than homework assignments).  Sadly, I probably will not be able to pay much attention to my blog during this time.  But at the end I will be a trained natural chef!  I am hoping to turn this into a career change sooner than later.

2.  With my crazy schedule impending, I’ve decided to take the month of August to clean up my diet through a “cleanse”.  It’s not a diet, per say, but my feelings won’t be hurt if I lose a few pounds in the process.  I lost 8 pounds between the beginning of this year and April, then went and gained it all back on my vacations in May and June.  Doh!  Mostly I want to focus on nutritious whole foods, and NOT CHEAT!  Details on the rules and first four days below.

3.  This one is inconsequential, but I feel like listing it anyway.  I’ve always referred to my boyfriend as bf on the blog because I thought he would prefer it that way.  It turns out he doesn’t care one way or another, so from now on he shall be called Dave, which is his name.

Now, here is the outline of my cleanse:

- first thing upon waking is a warm glass of water with the juice from a quarter of a lemon
- breakfast is a smoothie including fruit, greens, Udo’s DHA oil blend or flax or chia seeds, protein powder or nut butter and unsweetened almond milk, a multivitamin and either a CoQ10 or B complex supplement
- green or black tea or coffee with stevia at work
- morning snack is fruit or nuts or both
- lunch is a salad including some form of protein (open for interpretation – veggies salad/grain salad/bean salad, etc.) and a probiotic supplement a few times a week
- afternoon snack is raw veggies and hummus or nuts
- dinner is whatever I want, as long as it all fits in a normal dinner-sized bowl and is not high in fat
- decaf tea with stevia before bed
- minimal, if any, processed food
- no wheat (grains that may contain gluten are okay)
- no sugar or artificial sweeteners (stevia, agave and maple syrup are okay)

This is my own design, but I was inspired by a number of things including Jessy’s Adventure Cleanse Tune-up and re-reading Gillian McKeith’s You Are What You Eat.  Jessy did so amazingly well sticking with her cleanse, but I’m not making mine quite as intense.  She cut out everything I am, PLUS coffee, alcohol and gluten.  I generally only have coffee two or three times a week and tea the rest of the time, so I think it’s not that bad.  And I do like my beers on the weekend, so I’m keeping them but watching my intake.  (Geez, that makes me sounds like an alky!  I’m not, I promise, but I have to be honest about it if I’m going to detail my intake day by day.)  I will not be drinking any wheat beers though.  Speaking of wheat – I say “no wheat” because I’m not worried about gluten so much, so I may eat oats or other stuff that may contain gluten.  I just want to take a break from wheat and kind of force myself to eat other grains.

All that being said, I had a plan in place to start the cleanse off right on the morning of August 1st.  I was going to go grocery shopping and buy everything I needed for the first week on Friday night so that I could get going on Saturday.  I had planned my first few meals and written out a huge grocery list, and as I headed out the door I realized I didn’t have my keys!  Through a series of unfortunate events, Dave had gone to band practice in San Francisco with my keys in his pocket, so I couldn’t leave the house.  So much for being prepared!  I ended up going Saturday morning, but it left me a little stressed and wasn’t the way I wanted to start.

Day 1

Since I didn’t have my special smoothie making supplies yet or any greens in the fridge, I had a pear and some cantaloupe for breakfast along with my multivitamin.  Not exactly a power meal, but it’s all I had.  I also drank some blueberry green tea on the way to the store.  By the time I got back I was ravenous, so I ate some apple slices with peanut butter.

The first day presented me with a challenge because we were tailgating for the A’s game.  Normally I would have a veggie burger or dog and do some grilled veggies on the side, so I had to figure out how to fit grilling into salad form.

My solution was to take a salad of iceberg, tomatoes, shredded carrot and sunflower seeds and top it with grilled mushroom and squash and a squeeze of lemon.  (I only used iceberg because I had it leftover from a work bbq.)  This salad didn’t have as much protein as it probably should’ve and didn’t really fill me up, so I had some pistachios as a snack soon after.  I also had a few beers.  Told you I was going to be honest!

We didn’t end up actually going into the game (long story), and instead went to Dave’s uncle’s house for some chatting and board games.  On the way there I ate some carrot sticks, celery & cucumber slices with Roasted Eggplant and Garlic Hummus from Yellow Rose Recipes as “dinner”, and then had two glasses of wine at their house.  So my dinner didn’t exactly fit into the dinner rules, but I felt it was the best I could do since we were very rushed that morning.

Day 2

Sunday went much more smoothly.  Dave took off to go fishing with his buddies (blech) and I slept in a bit.

My breakfast smoothie had a banana, strawberries, mango, kale, udo’s and almond milk and despite being a bit thick and me forgetting to add the protein powder, it was very tasty.  I also took my multivitamin and CoQ10.  The smoothie kept me full all morning, so no snack.  I also had some coffee with unsweetened almond milk.

Lunch was a second take on the salad from day 1 with iceberg lettuce, carrots, squash, mushrooms and chickpeas and a dressing of balsamic vinegar, mustard and agave (there was already oil on the grilled veggies).  It was more filling this time with the chickpeas – I couldn’t even finish it!

My afternoon snack was more of the roasted eggplant and garlic hummus with carrot sticks, bell pepper and cucumbers.  I have to say that this hummus is kind of weird.  It tastes really good and blended up smooth, but after sitting overnight in the fridge it had kind of gelled together, as if it had agar agar or something.  I had to stir and mush it up with a fork, and it was never again as smooth as when I first made it.

For dinner I made the Quinoa Salad with Black Beans and Mango from Veganomicon and served it over spinach.  My first impression of this dish is that it was just a bit oily.  I get what the recipe is going for, and it tastes good and is easy to make, but it didn’t blow me away or anything.  After dinner I had camomile tea, which I’ve never had before, and was pleasantly surprised.

Day 3

My Monday breakfast was this tasty banana, cherry, kale, udo’s, almond milk and amazon acai hempshake smoothie along with my multivitamin and b complex.  It was actually more brown than red, this picture makes it look much nicer than it really was.  My morning snack was a pear, almonds and darjeeling tea.

Lunch:  leaf lettuce, green pepper, carrot, red onion, snap pea sprouts, cherry tomatoes, sauteed cajun tofu and Honey Mustard Dressing from Eat, Drink & Be Vegan, and a probiotic supplement.  This dressing is wonderful!  I never would have though to use lemon juice in honey mustard and it gives the dressing the perfect tang.  No actual honey is involved – it calls for agave nectar instead.  The tofu was just sauteed in a little bit of oil and sprinkled with a cajun spice blend.

My afternoon snack was more of the eggplant and garlic hummus with carrot sticks, green pepper & cucumber.  Beginning to notice a trend?  A whole batch of hummus lasts me forever if it’s just for snacks.

Dinner was precisely the same as Sunday (quinoa salad with black beans and mango over spinach) with sweet wild orange tea to follow.  I thought the quinoa salad might be the kind of dish that improves overnight, but it was still just kind of “eh”. The orange tea, however, is awesome.  It’s by Tazo.

Day 4

I’m into this green smoothie thing.  This one had banana, mango, kiwi, kale, udo’s and almond milk, and I forgot to add the dang protein powder again.  This used up all my mangos – I got five small ones for 99 cents at Berkeley Bowl that were all ready to go mushy, so I didn’t want to let them go to waste.  I took my multivitamin and CoQ10 and had a pear, a plum, cashews and earl grey tea as my morning snack.

The lunch salad was much like the day 3 lunch salad, minus the onion, sprouts (they went bad) and cherry tomatoes (I don’t like ‘em!), and plus sunflower seeds.  Also had a probiotic supplement.  Afternoon snack was celery, green pepper & cucumber slices with more roasted eggplant & garlic hummus.

Dinner was a challenge.  I was going to the recently re-opened Souley Vegan in Oakland to meet up with some PPKers and was hoping they’d have enough decently healthy options for me.  I meant to take my camera and forgot it like a dufus.  I ordered a three-item combo plate with collard greens, black eyed peas and yams.  The collard greens were very good, and different from any greens I’ve had – they were quite spicy and had a combination of spices that I could not put my finger on.  It drove me a little crazy that I couldn’t figure out the spices.  The black eyed peas were also good.  The yams…were incredibly sweet.  I’m fairly sure there was about a ton of sugar in them.  But I tried to stick to the cleanse, and I think I did pretty well for being at a place that has delicious chicken fried tofu and mac n’ cheese, and life goes on.  When I got home I had camomile tea.

(Souley Vegan’s Yelp page says they’re closed, but they’re not.  They are very much open at 301 Broadway, near Jack London Square.)

I hope that this style of posting doesn’t bore you all to death!  I want to post everything I eat, day by day, to hold myself accountable and to show anyone who may think I’m crazy that it’s completely do-able.  I’m hoping to post every two or three days, as opposed to four or more, so that there’s not so much redundant content.

So far I haven’t noticed much of any change in my energy or anything like that.  I do feel more hungry in general than before I started, but it’s not the kind of hungry where I HAVE to eat something, it’s just a little lingering hunger that tells me I didn’t totally fill up my tummy.  I’ve been cooking less in general but spending more time preparing food, which I guess is what happens when you eat more raw foods.  The only way I can make it in the mornings is to prep everything the night before, including putting the greens and fruit in the blender jar in the fridge, which kills a good amount of time at night.

Here is my latest CSA delivery.

cherry tomatoes, cherries, pears, an eggplant, tomatoes

pattypan squash, onions, peppers, basil, a cucumber,
a crookneck squash, grapes

And just because I can, some pictures of Jake from this weekend.  He’s taken to squishing his face on the arm rest when he’s trying to nap on the couch.

Kitty paws.

I love how his body looks humongous from this angle.

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Massive Post of Catch-Upedness

I wanted to get a post up two Fridays ago before I left for Florida, but that did not happen.  Then when I got back it did not happen.  So I feel way behind, and to remedy this situation I’m gonna throw a whole bunch of stuff together right here.  I went to Florida to attend a wedding and visit family and friends.  I was in total vacation mode and didn’t take very many pictures, but those that I did will get their own post soon.

A few weekends ago some vegan friends and I headed up through the Berkeley hills to have a picnic and check out the Lawrence Hall of Science.  Unfortunately, it had rained off and on all weekend and there was nary a dry picnic spot to be found.  So, we did what any sensible people would do and picnicked in my car.

I brought caramelized leek hummus…

…and veggies for dipping.

Becca & Steve brought a sandwich spread, recipe from Eat, Drink & Be Vegan but I don’t know what it’s called.  It had avocado and tomato and tempeh and it was smoky and good.  Becca also made potato salad with Bacos.  Yummy!

I brought gluten-free strawberry shortcake, but was so eager to eat it during the car picnic that I forgot to take a picture.  So here’s a picture of my serving again after dinner that night, and a recipe!  (I sliced the berries here, but am changing the recipe to call for quartering them cause I thought the slices didn’t hold their texture well enough.)  I’m not gonna lie and tell you that you wouldn’t know they’re gluten free, but I think they hold together relatively well and have a nice texture.  I sadly didn’t have any vegan whipped cream to put on top!

Gluten-Free Strawberry Shortcake

To make the recipe non-gluten-free just substitute 1 3/4 all-purpose flour for the g-f baking mix, brown rice flour and xantham gum.  The lemon zest, rosemary and black pepper can be optional if you don’t want those flavors in your dessert, but I think they give it a special something.

1 lb strawberries (2 pints)
1/2 c sugar
1/4 c balsamic vinegar

1 c gluten-free baking mix
3/4 c brown rice flour
3/4 tsp xantham gum
2 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c shortening
6 Tbs soy creamer
1 Tbs fresh lemon juice
1 tsp lemon zest
1 Tbs fresh rosemary
1/4 tsp freshly ground black pepper

Hull and quarter the strawberries. Place in a bowl and add sugar and balsamic vinegar. Stir gently to combine, cover and refrigerate at least 30 minutes or overnight.

Preheat the oven to 400F. Place the g-f baking mix, brown rice flour, xantham gum, sugar, baking powder, baking soda and salt in a large bowl and mix. Cut the shortening into pieces and add to the flour mixture. Cut the shortening into the flour mixture using a pastry cutter until the mixture resembles coarse crumbs. Add the soy creamer, lemon juice, lemon zest, rosemary and black pepper and stir just until combined.

Turn the dough out onto a surface lightly floured with the g-f baking mix. Using floured hands, knead the dough gently about 10 times. Pat the dough out to a 1/2-inch thickness. Use a floured round cookie cutter or drinking glass to cut out rounds. Transfer the rounds to a parchment-lined baking sheet. Pat out any remaining dough and repeat. Bake the shortcakes for 15-18 minutes or until they start to turn golden brown.

To serve, gently split each shortcake with your fingers or a fork. Spoon some strawberries onto the bottom, replace the top, and top with more strawberries. Spoon extra juice over the shortcake. Serve with vegan whipped cream.

Serves 6.

For dinner that night we grilled.

I tried the new tempehtations from Lightlife, classic bbq flavor.  I was a little wary of eating them plain, but I was pleasantly surprised.  Very tasty!  I’m not sure I’ll be buying them very often because they’re a bit pricey, but if you’re into tasty convenience food then I would definitely recommend them.

Alongside the tempeh are your regular ol’ mushrooms and asparagus, and in the back is…

…an avocado-ranch twice baked potato.  The avocado makes the filling super-creamy without adding any other fats or faux dairy.  BF said the filling was too creamy, but to that I say “whatevs”.  This was a recipe for a contest, so if I don’t get a positive response I will definitely pass it on.

We went to a San Francisco Giants baseball game on Sunday and got to tailgate across the bay!  I made a grain and veggie salad that nobody else seemed too excited about, but that just meant more leftovers for me.

This one had whole wheat orzo, TJ’s harvest grain blend, red bell pepper, cucumber, corn, shredded carrot, fresh dill, rosemary and a dressing of vegennaise, lemon juice and sugar.  I think that was it.  I meant to add a shallot and toasted pine nuts and totally forgot, but it turned out nice without.

We went with skewers again for the main event.  Mine had peppers, onions, zucchini, marinated mushrooms and Tofurkey Italian sausage pieces.

This was my dinner last night:  roasted potato and fava bean salad with miso-mustard dressing.  In the front are sauteed Chinese broccoli and carrots.  This was really good, but it could use a few tweaks before I write up the recipe.  I love fresh fava beans!

And now, some laptop lunches.

4-24 roasted sweet potatoes, chana palak masala, whole wheat orzo, kiwi

4-28 waffles, tofu scramble, veggie sausage patty, maple syrup, fruit salad

4-29 carrots, gherkins, cinnamon-raisin toast, tofu scramble, strawberries

4-30 grit cake, succotash, mango-habanero sauce, pickles,
blueberries, sour gummies

5-1 spaghetti casserole, lettuce, corn, radish & carrot, goddess dressing, prunes, dried apricots & dark mint chocolate

5-4 avocado-ranch twice baked potato, grilled mushrooms & asparagus, bbq tempeh, g-f shortcake with strawberry-balsamic juice in the small container

5-7 pizza with red pepper flakes, dill pickle cashews, orange wedges

5-8 roasted zucchini & carrots with dill, soy nuggets with bbq sauce, chex, sauteed chard, sweet potato-pecan-chocolate chip muffin, prunes

That’s it for tonight!  Coming up will be recipes for my salad stirfry and chard risotto, and how-I-gained-5-pounds-during-6-days-in-Florida.

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Superbowl Sunday & Laptop Lunches

I didn’t feel emotionally invested at all in the Superbowl this year, but it IS a once a year event so we still had a few people over to watch.  I’m still trying to eat healthily and drop some pounds, so to keep my hands out of the chip bags I put together a veggie tray with hummus.  I used the hummus recipe in Veganomicon which is a nice, mild hummus.

I knew I wouldn’t get by without something crunchy and munchy, so I made Chex Mix based on the original recipe.  I was all out of vegan worcestershire sauce, so I substituted a mixture of soy sauce, liquid smoke, hot sauce, chili powder and paprika.

Now I have multiple half eaten boxes of Chex in the pantry!

For my entree I kept it simple and just had a veggie burger, but I did come up with a new potato to go on the side.  I was thinking that I hadn’t had enough mustard in my life lately, and the weather was a little yucky, so I went for warm and majorly mustardy.

This recipe makes a boatload – enough for 10 or more, so if it’s just for you or your family I’d suggest halving the recipe.

Warm Mustard & Leek Potato Salad

4 lbs new potatoes, skin on, cut into 1/2-inch cubes
2 Tbs olive oil
2 leeks, white and light green parts thinly sliced and washed
2 celery ribs, thinly sliced
1 Tbs olive oil
4 Tbs stone ground mustard
2 Tbs dijon mustard
3 Tbs white wine vinegar
1 tsp salt
1 tsp white pepper
1 Tbs dried parsley
1 tsp fennel seed
1 Tbs sugar

Place the potatoes in a large pot and cover with water. Bring to a boil, turn down the heat to medium high, and cook for 6-7 minutes or until easily pierced with a fork. Drain and transfer to a very large bowl.

In the meantime, heat the 2 Tbs olive oil to medium heat in a medium saucepan. Add the leeks and celery and saute 9-10 minutes, until soft.

Add the remaining ingredients (1 Tbs olive oil through sugar) to the saucepan, mix well and cook until heated through. Pour the dressing over the potatoes and carefully stir to combine. Serve immediately.

Serves 10-12.

I was worried that the leftovers would dry out in the fridge overnight, but this salad is equally as good as cold leftovers.

Here be some lunches I’ve taken to work.

1-22 roasted veggie quiche, raw collard & carrot ribbons,
pretzels, gherkins, piece of dark chocolate

1-27 white bean & leek cassoulet, steamed kale
with nutritional yeast, a pear

1-29 fennel-chickpea “tuna” salad sandwich, celery & broccoli, goddess dressing, piece of dark mint chocolate, kiwi & banana

2-2 veggies & hummus, mustard & leek potato salad, chex mix

2-3 cheesy broccoli & rice casserole, raw beet salad over lettuce, vanilla soy yogurt with blueberries, pretzels, piece of dark mint chocolate

2-4 polenta with beet greens, tofurkey italian sausage with caramelized onions & radicchio, baby carrots & hummus, grapes

2-5 cheesy broccoli & rice casserole, raw beet salad over lettuce,
mustard & leek potato salad, baby carrots, grapes

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Weeknight Meals, Laptop Lunches & A Meme

I never thought I’d be the type of person who got home from work in the evening and made whatever would get in my belly the fastest for dinner, but that has been my situation lately.  Right now we leave for work at 7:20AM and usually get home around 6:15-6:30PM.  During the day I get it in my head that I’m going to get home, exercise, make a nice dinner, do some chores or poke around on the internet and still maybe have time to watch tv or read before going to bed at 10.  Right.  What happens lately is that I cook up whatever is quick and satisfying and try to check a thing or two off my to do list, and before I know it the night has gone by.  Hopefully in a few months bf and I will be able to align our work schedules and I’ll gain another thirty minutes to an hour which will ease things a bit, but for now it’s all about fast, effective dinners.

Here’s one from last week:  grilled eggplant and zucchini on whole wheat flatbread with hummus, pickles, lettuce and tomato.  The eggplant and zucchini were from the farmers market, and the tomato from my backyard, where the tomato plant is STILL producing new tomatoes.  In November!  This is before I piled on the lettuce.

Rolled up, with cucumbers and tahini dip.

Tuesday night I was planning on a simple stir-fry with leftover veggies and frozen-then-thawed tofu, then while perusing The PPK I saw this post on dry frying tofu with a link to these instructions and became very intrigued.  I also decided I wanted a “real” sauce with my tofu instead of just a plain stir-fry, so I found this recipeon Vegweb and modified it a bit.  I was going to post the recipe because it turned out really good, but I’m not at home right now so I don’t have it.  Will post it next time!

Here’s the dry-fried tofu.  It took just about forever to do because I was using my wok which doesn’t have much flat space so I had to fry the tofu in three batches.  With a griddle or wider pan it would go much quicker.  I really liked the texture of this tofu and will definitely be preparing it this way again.  I also liked that I didn’t have to use any oil!

This orange tofu & broccoli was incredibly good, even served with overcooked, mushy instant brown rice.  The sauce has a very intense flavor, with lots of acidic quality, but it tastes great if you can get past that.  I was kind of afraid my stomach was going to get upset afterwards, but on the contrary:  I got the happy tummy, bigtime.  You know how sometimes you eat and you’re still hungry or unsatisfied, and sometimes you eat and it was a bit too much and you don’t feel so well, but sometimes you eat and it’s just perfect and your tummy is sooooo happy.  That’s what this dish does.

Wednesday night I got home with no exact dinner plan and went straight for comfort.  Organic veggie soup from a can and a grilled cheese with pickles and tomato on whole wheat.  Hot, crunchy, slurpy and good.  And I tell you, pickles on grilled cheese is the way to go.

And here’s my Thursday dinner made from what I could find in the house.  Whole wheat spaghetti with broccoli, garlic and some tempeh sausage crumbles that were hiding in the freezer.  It would’ve been better with pine nuts and almond parmesan, but I’m still working on fully stocking my kitchen.

It doesn’t look nearly as nice as I had thought it would, but it did the trick.  And, because I couldn’t decide which picture I liked better:

I think tomorrow when I get back home I might come up with a food plan for the week and get my grocery shopping done.  I was reading yesterday that Jessy from happyveganface plans all her meals for the week ahead of time and I think that’s adorable.

I only took three laptop lunches this week.  Thursday I was in a mega hurry and grabbed some instant pad thai and a salad, and Friday my office held a Thanksgiving potluck for our students which was really interesting because most of them are from other countries and didn’t really get the whole pot luck concept.

11-17 beanie weenies, veggies, homemade ranch, dried apricots

11-18 veggie dogs w/ ketchup & mustard, pasta salad, veggies, dried cherries

11-19 orange tofu & broccoli, brown rice w/ extra sauce, cauliflower, kiwi & blueberries

Last week Miss Bianca of Vegan Crunk tagged me for a meme, and now is the time.

  1. Link the person that tagged you and post the rules on your blog.
  2. Share 7 random and/or weird facts about yourself.
  3. Tag 7 random people at the end of your post and include links.
  4. Let each person know that they’ve been tagged by leaving a comment on their blog.

1.  I don’t know if I’ve mentioned it before on this here blog, but I’m a musician.  I started taking piano lessons when I was five, played flute in middle school band, picked up trumpet in ninth grade, and was a total high school band nerd.  During my third semester in college I switched majors from civil engineering to music (smooth move) and hold a BM.  Seriously, it’s a Bachelors of Music.  I have a BM.  I’ve played trumpet, guitar and sang in ska punk bands, fronted a pop-punk band and switched off on bass and drums in an all girl punk band.  I sang harmony and played trumpet and flute on a couple recordings for local bands when I was in Gainesville, including one release that came out on Epitaph.  I’m kind of a big deal.

2.  I’ve been afraid of sharks for almost as long as I can remember.  I know when I was a little kid I liked the beach and swimming in pools, but somewhere along the way I became terrified of sharks and ocean creatures in general.  I think it came about because there was a science museum my summer camp visited, and there was a stuffed hammerhead shark hanging above the staircase that you had to walk up to get to the exhibits.  I didn’t want to walk under it.  I also think this brought about my phobia of taxidermied animals.  I can’t go to natural history museums.  I don’t much like being around mounted deer heads and things of that nature, but I REALLY can’t do whole big animals like bears or panthers.  At one of the Smithsonian museums in Washington D.C. there is a taxidermied elephant in the lobby and it’s kind of my worst nightmare.  Although, in recent years I have been facing my fears and getting better about it.  I’ve gone to a few aquariums and planted myself in front of the shark tanks, and I went to that museum in D.C. and looked at the elephant from the second floor.  I still couldn’t stand right next to it though.

3.  Although it’s not another phobia, I can be very uncomfortable around certain large things.  Like cruise ships for instance.  I don’t mind being on one, but standing next to one in a harbor can get to me.  Airplanes too.  Dinosaur skeletons also freak me way out, but I’m not sure whether they fall under this category or the dead animal fear.

4.  I was kind of obsessed with Alice in Wonderland for a while.  I collected all sorts of memorabilia and books, whatever I could get my hands on.  I had a large collection for a while, and sold it all off a few years ago for the money.  I still have the pictures and the memories though.  If you’ve never actually read Lewis Carroll’s “Alice’s Adventures in Wonderland” and “Through the Looking Glass”, do so.  They’re fascinating.

5.  I don’t like olives or licorice.  Disgusting.  Or Jagermeister.  Barf.  Those are pretty much the only flavors I can’t stomach.  I’m coming around on olives, but only if they’re mixed in with other complimentary flavors.

6.  There are a few tv shows of which I refuse to miss an episode:  Top Chef, The Office, Project Runway and The Biggest Loser.  We just got DVR so it’s making my life much easier in this respect.  Other current shows I really like are What Not To Wear, Law & Order (SVU or Criminal Intent – love Vincent D’Onofrio), and Top Design.  I like reruns of Gilmore Girls, King of Queens, Frasier, Full House, Golden Girls, Friends, Seinfeld and Family Guy.  These things comprise most of the tv I watch other than sports.  I know way more about Full House than any person should.

7.  I don’t do scary.  Can’t watch scary movies, especially if it’s about supernatural things like ghosts or monsters.  Real life scary I can sometimes do, such as murder mysteries or thrillers.  Thing is, watching these kinds of movies I get too worked up and my heart beats to fast and I end up with a headache and generally I just don’t enjoy the feeling of being scared like most people do.  I kind of like true crime books though.  I’ve read Helter Skelter and Danny Rolling’s biography and while they were intensely interesting, they scared the living crap out of me.  I thought Charles Manson was hiding in my apartment every day I came home from school during the time I read Helter Skelter.

Huh, that was a lot easier than I thought it would be!  Guess I’m a fairly interesting person.  I tag anyone who hasn’t done this yet and wants to, or better yet, tell me something random or weird about yourself in a comment!

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