Posts Tagged millet

VeganMoFo: Semi-Wordless Wednesday

Polenta Rancheros from Vegan Brunch

Tamarind BBQ Tempeh & Sweet Potatoes from Appetite for Reduction

Goddess Nicoise Salad from Appetite for Reduction

Tempeh Pot au Feu from Vegan on the Cheap

Brussels Sprout-Potato Hash from Appetite for Reduction with leek & dill quinoa

potatoes with pumpkin-cheese sauce, bacon bits and green onion

Thai Roasted Root Vegetable Curry from Appetite for Reduction

Creamy Picatta Pasta, roasted vegetables & swiss chard

Kidney Bean & Sweet Potato Jamba Stew from Appetite for Reduction

Ye’abesha Gomen, Mushroom Tibs, and Ethiopian Millet from Appetite for Reduction

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32 Before 32

I was so pleased with the results of my 31 Before 31 that I am forging ahead with 32 more goals!  It’s already been two months since my 31st birthday, so I have just under ten months to work on this list.

  1. Go camping.
  2. Run a 5k.
  3. Get fitted for running shoes.
  4. Go to the deYoung.
  5. Go on a hike of at least 7 miles at Mt. Tam.
  6. Build a light box for food photography.
  7. Borrow a non-vegan cookbook from the library and try at least three recipes.
  8. Do five real push ups in a row.
  9. Finalize the list of recipes for my zine idea and work on at least five recipes.
  10. Enter all of the recipes I have printed into Living Cookbook database.
  11. Read at least chapters 5-7 of On Food and Cooking.
  12. Change blog template.
  13. Update blog roll.Build a small collection of props for food photography.
  14. Learn and use a photo-editing program.
  15. Go to a symphony concert.
  16. Finalize the list of songs for cover album project and work on arrangements.
  17. Take a day trip up or down highway 1.
  18. Go to Millennium and order the Frugal Foodie prix fix menu.
  19. Host a dinner party.
  20. Walk across the Golden Gate Bridge.
  21. Watch the eight movies on this list that I haven’t seen.
  22. Volunteer.
  23. Advertise chef services somewhere other than my blog.
  24. Get business cards for blog & chef business.
  25. Complete Pimsleur Spanish program.
  26. Visit a new city.
  27. Visit the Winchester Mystery House.
  28. Do a jigsaw puzzle.
  29. Play tennis.
  30. Get a canning pot and can something.
  31. Find a houseplant I can’t kill
  32. Go to a spinning class.

I’ll do my best to update at least the blog-related goals a few times as the year goes on.

And, since every good post deserves some good food, here are a few dinners I made.  No recipes, but delicious nonetheless.

Mock chicken tacos with slaw, fresh and pickled jalapenos, and refried beans.

Millet with chard, fennel, capers, white wine and hazelnuts.

Biscuits with kale, sausage and mushroom gravy.

Soba, bok choy, shiitake and edamame soup with fried onion and dulse.

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VeganMoFo: Squashes, Pumpkins and Other Things Autumnal

Welcome to Vegan Month of Food!  If you missed my last post with my plans for VeganMoFo 2010, check it out.  I’m starting out by catching up on some stuff that’s been going on recently.  To get into the spirit of Fall, I’ve been eating as many Autumnal flavors as possible!


This is autumn millet, tempeh, roasted brussels sprouts and toasted pepitas.  I don’t know if I can adequately express my love for roasted brussels sprouts.  I could eat at least three times the amount pictured here in one sitting.  Love!  For the millet, I was inspired by Lilveggiepatch’s Autumn Millet.  I’ve never been a huge fan of millet, because I had never figured out how to cook it correctly, and now I think I’ve found the formula.  Some people say to use 2 cups water to 1 cup millet, which I think turns out underdone and crunchy, and some people say to use 3 cups water to 1 cup millet, which I think turns out wet and squishy.  So, I compromised and used 2 1/2 cups water to 1 cup millet and the texture was perfectly light and fluffy.  I also toasted the millet very well in a dry pan before adding the water, which I think is key.  The tempeh was simmered then quickly marinated in orange juice, soy sauce, olive oil, cumin and coriander.  The toasted pepitas totally sealed the deal on this dinner.

When I first saw the frittata recipe from the VeganizeIt! column in the May/June issue of VegNews, I knew I would love it.  The description promised an eggy texture and taste from chickpea flour and kala namak, and while it didn’t seem extremely eggy to me, I did like it a lot.

I served the frittata with roasted pumpkin, cooked in coconut oil and spiced with garam masala and coriander.  I used leek in the frittata instead of the onion which was called for, just because I had a leek in the fridge.  I also reduced the amount of margarine from 1/4 cup to 2 Tbs, because I just didn’t see the need for that much margarine.  The frittata didn’t feel low fat even with the reduced amount, and I was particularly happy with the calorie count – under 150 calories for 1/6 of the whole pie!

I bought a block of Galaxy Vegan Cheddar to try out on some chili, and when I came across (never home) maker’s Smoked Pumpkin Chili I thought it would pair perfectly.  Verdict on the cheese:  It’s…okay.  It’s not better or worse than Daiya or Teese, just different, and I guess I would buy it again if I needed some cheese and it was available.  It did shred very easily, so that’s a plus.

Verdict on the chili:  Delicious!  The pumpkin puree made the broth wonderfully thick, and the smoked paprika gave it a great smoky flavor.  I added a few dashes of cayenne pepper, because my chili has to be spicy.  My only complaint is that the recipe didn’t include any actual chili powder, which to me is an essential ingredient.  I hope to make this soup again sooner than later, and I will probably add a tablespoon of chili powder when I do.

The latest East Bay Vegan Bakesale was last Saturday, and while I didn’t have time to bake for it, I made sure to stop buy and pick up a few goodies.  This is a pumpkin whoopie pie and a sweet potato muffin, and they were both fantastic.  I also bought a mini-banana muffin and scarfed it too quickly to photograph.  There were also brownies, giant cinnamon rolls, cookies, cupcakes and all sorts of other goodies on display, and I used my amazing skills of self-control to not buy it all.  Or, I was broke at the end of the month.  One of those…

For dinner tonight, I baked up a spaghetti squash then tossed the flesh with Vegan Dad’s Alfredo Sauce and some steamed spinach.  I’ve had some major let-downs in the alfredo department since going vegan, but this sauce did not disappoint!  I again reduced the amount of margarine called for, because I just can’t justify putting 1/2 cup of Earth Balance in something that I’ll be eating all by myself.  I can see how the sauce would be more rich with the full amount, but I don’t think it really suffered for taking out some of the fat.  I also reduced the amount of onion powder a bit, and added 2 tablespoons of nutritional yeast, because everything needs nutritional yeast.  On the side, I had some roasted beets and radishes.  Beets and radishes play surprisingly well together.

I’m so excited to read all of the upcoming VeganMoFo posts from bloggers around the world.  There are over 500 blogs signed up!  A full list will be posted here within a few days:  http://veganmofo.wordpress.com/blog-roll-2010/

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August Cleanse: Days 22-30 & Wrap-up

I’ve been putting this post off because I knew it was going to be a monster, and also between preparing for a friend to visit, said friend’s visit, and preparing for Dave’s birthday party this weekend I’ve been a very busy girl.

Day 22

This breakfast smoothie had banana, strawberries, peanut butter, flax, cocoa, agave, coconut milk.  This is probably my favorite smoothie combination, and for that reason I don’t let myself have it very often.  Saturday mornings are a good excuse!  I also took my multi and coQ10 and had coffee with coconut milk.  After breakfast I headed to the farmers market with no particular plan in mind.

kale, spinach in the back, persian cucumbers, celery, corn and okra

blueberries in the bag, peaches, baby eggplants, carrots, shallots, zucchini (they’re yellow and light green!), multicolored potatoes and a canary melon

When I returned home I had napa cabbage salad with spicy peanut sauce and smoked tofu.  I skipped my morning and afternoon snacks to keep it light in preparation for the evening’s activities – a vegan potluck housewarming party hosted by Megan and Kelly, The Sisters Vegan!  I decided in advance that I was going to cheat on the cleanse a little bit (how could I resist trying everything at a vegan potluck???), so I tried to make my contributions as healthy as possible.  I made my Potato & Fava Bean Salad with Miso-Mustard Dressing, except there were no favas at the farmers market so I went with lima beans instead.  A good substitution, but not at all the same as favas.  I didn’t get to snap a picture of the dish because I was running late.

I also wanted to make a wheat- and sugar-free dessert, so I consulted Diet, Dessert and Dogs and found a good looking recipe for Jam-Filled Turnovers.  Of course, I didn’t have any sugar-free jam at home, so I made my own and it probably wasn’t quite thick enough.  I also didn’t have coconut oil and couldn’t get any without driving almost an hour round trip, so I substituted canola oil and hoped for the best.

They didn’t turn out so well.  I could tell when I rolled out the dough that it was much too oily and soft, but I tried to put together some cookies anyway.  They were edible for sure, but not potluck party worthy, so I bagged ‘em up and left ‘em at home.  I don’t think this is the recipe’s fault at all – I think it’s a good recipe and I just made bad substitutions.

Oh, did I forget to mention that while I was baking and cooking I had two vodka tonics?  Yeah?  Well, there it is.  Again, that’s what Saturdays are for!  I had a great time at Megan and Kelly’s place, their house is super-cute!  Here’s my plate o’ food.

Sorry for the crazy redness, I couldn’t get my camera to take it any other way.  From top left going clockwise, this is hummus and some jalapeno sauce with pita chips, a delicious bagel bite with the new Daiya cheese made by Melisser, fruit salad, pesto pasta, my potato-lima bean salad, part of a sundried tomato scone, part of a blueberry muffin, and TWO types of corn dog nuggets with an awesome spicy-sweet mustard.  (Thanks for sharing wheat products with me Melisser!)  This was a really great meal, and far more than I should have eaten.  Now I see why people rave about those sundried tomato scones – so good!  I didn’t take a picture of dessert, but if memory serves me I had a snickerdoodle, a small chocolate thing (truffle?), a brownie, and there may have been another cookie involved.  This is why I shouldn’t wait almost three weeks to write blog posts.  Aaaand I had a few beers at the party too.

Day 23

Sunday morning, I didn’t have anything I wanted to put in a smoothie, so I made fruit salad.

Strawberries, banana and grapes with flax meal.  I also had coffee with coconut milk, a multivitamin and b complex supplement.  Lunch was napa cabbage salad with spicy peanut sauce and smoked tofu, along with spirulina and (four) jam turnover cookies.  Afternoon snack was a grapefruit.  I was planning on leftovers for dinner, but when I went to pick Dave and a friend up from bart and he suggested that he might pay for taqueria if I took them…

…this happened.  Rice, beans, salsa and chips.  It’s technically cleanse friendly, except for the rice not being whole grain.  It was also technically delicious.  Along with dinner, I had a beer or two.

Day 24

I woke up with a raging headache Monday morning and decided to stay home from work.  I don’t get migraines or anything, but I could tell this was the kind of headache that was going to stick around all day.

Luckily, I had already prepped my smoothie with spinach, banana, raspberries, chocolate hempshake, udo’s oil and coconut milk.  I also took my multi and coQ10 and had blueberry green tea.

For a snack, I cut into the canary melon from my CSA.  I had never had canary melon before, but apart from the bright yellow rind, I’d say it’s really similar to honeydew.

Lunch was the last of the napa cabbage salad with spicy peanut sauce and smoked tofu, as well as a probiotic, two blueberry jam turnovers and wild sweet orange tea.  My afternoon snack was also what I had prepped to take to work – carrot sticks, squash slices, red bell pepper and cucumber with white bean pesto dip.  Dinner was the last of the sesame tofu scramble with greens, yams, mushrooms and dulse over savory oat bran, two blueberry jam turnovers and camomile tea.  I was feeling much better by the end of the night and was able to work on some food for the next day.

Day 25

I was running late for work, so no picture of the smoothie, but it had spinach, banana, strawberries, berry pomegranate hempshake, udo’s and coconut milk, and I took a multi and b complex.   Morning snack was canary melon, a nectarine and black tea.  Also no picture of my lunch salad, which had leaf lettuce, baby romaine, mexi-millet from Veganomicon, black beans, guacamole and salsa.  There’s a picture below under Day 26 of basically the same salad.  I also took a spirulina with lunch, and my afternoon snack was carrot sticks, red bell pepper and cucumber slices with white bean pesto dip.

For dinner, I made a curried stew with many of the veggies I bought at the farmers market, plus some stuff hanging around the fridge.  This stew included onion, garlic, ginger, red jalapeno, curry paste, zucchini, eggplant, okra, corn, swiss chard, coconut milk, tofu and cilantro.  I was really happy with how this turned out and kind of wished I had written down a recipe.  After dinner I had two blueberry jam turnovers and wild sweet orange tea.

Day 26

This very tasty smoothie included spinach, banana, raspberries, vanilla rice protein, almond extract, udo’s, almond milk and agave.  I really liked adding the almond and vanilla flavors, and also took my multi and coQ10.  The morning snack was a peach, canary melon and black tea.

Here is a picture of the salad mentioned above – leaf lettuce, baby romaine, mexi-millet, black beans, guacamole and salsa, with bonus cilantro and green onions.  I wasn’t sure how I would feel about the mexi-millet, but I quite liked it.  It was nice and flavorful and moist.  With lunch I took a probiotic, and had almonds for an afternoon snack.

The curried stew thickened significantly sitting in the fridge overnight, but still tasted great.  After dinner I had the last four blueberry jam turnovers and sugar plum spice tea.

Day 27

Thursday was a great day, if only because I was taking Friday off to hang out with our friend Mike who was visiting from Florida.  This smoothie was made from spinach, banana, strawberries, chocolate hempshake, udo’s and almond milk, and I took my multi and b complex.  At work, I had coffee with almond milk and more canary melon.  Lunch was a similar salad to the day before, with leaf lettuce, baby romaine, mexi-millet, black beans, avocado, salsa and lime juice, and I had almonds for an afternoon snack.

After work I headed downtown to pick up Dave and Mike, who had been afternoon-bar-hopping, and went straight home to have time to prepare for our first fantasy football draft.  I always get really nervous before drafts for some reason, so I cracked open a beer pretty soon after arriving home to sooth my nerves.  After a few beers and what I consider a pretty good draft, I had more of the curried summer veggie stew.

Day 28

Friday morning I slept in, and we were too busy chatting and planning our day’s activities for breakfast.  To introduce Mike to the taqueria experience, we went pretty soon after they opened for what would have to be considered brunch.  I had chips and salsa and a taco salad (lettuce, tomatoes, rice, beans, guacamole, salsa).  I took only a few nibbles of the fried tortilla taco shell.  We stopped by the grocery store to pick up tailgating supplies for the Giants game, and upon returning home I had coffee with almond milk.

We left for San Francisco in the early afternoon to meet Dave’s bandmate Brendan at Anchor Brewery, where he works.  He was finishing up a tour, just in time to give us a few samples and our own private tour!  It was very cool to see the inner workings of Anchor.

My food at the tailgate and game weren’t nearly as interesting as the game itself.  For a snack and dinner I brought a peach, a banana and leftover curried summer veggie stew.  In the game I snacked on some peanut, pistachios and a few garlic fries, and of course I had a few beers.

Photo essay on the wonder that is Tim Lincecum:

I love watching Lincecum pitch, but I’ve gotta say that the kid needs a haircut!

Dave and me after the game.

Day 29

I was seriously running out of fresh fruit by Saturday morning and had no time to shop, so this smoothie included baby romaine, banana, blueberry jam leftover from making the turnovers, mango pomegranate amazing meal, udo’s and  almond milk.  We were leaving for the whole day, so I took all my supplements in the morning too – multi, coQ10 and probiotic, and had coffee with almond milk.

The reason we were leaving was to go to our second fantasy football draft, at Dave’s cousin’s house about an hour away in Manteca.  Manteca also happens to be home to Taqueria Menteca, the sister restaurant to Taqueria Ripon, which is my second favorite place for Mexican food in the world next to Las Margaritas in Gainesville, FL.  I had had enough with taco salads and just went for the burrito.  However, I still tried to be good by cutting it in half and saving part for later that night.  It was nice to have leftover burrito, but that didn’t stop me from grabbing some handfuls of pretzels and tortilla chips.  We had some beers during the draft, and afterwards headed to a luau party also going on in town.  I did the limbo, tried to hula hoop, and had two veggie spring rolls prepared by the hostess for me and the one other vegetarian there.

Day 30

We got home really late Saturday night, and I slept in far past breakfast time on Sunday.  I was really, really out of fruit anyway.  I skipped straight to lunch and had another mexi-millet/avocado/black bean salad, as well as my multi, b complex, spirulina and coffee with almond milk.  Even though our guest was still in town, I needed to go grocery shopping to prepare for the coming week.  He wanted to go shopping for souvenirs, so we headed to Berkeley and he explored Telegraph Ave while I went to Berkeley Bowl.  When I picked him up we were both hungry and feeling too lazy to cook, so we picked up some Japanese food from a place just north of campus.  I had inari sushi and soba noodle soup with tofu and veggies.  It was quite bland, but I was hungry enough to not care much.

Conclusions

I figure I’ll report some conclusions, for anyone who might want to do a cleanse like this, or just for anyone who is curious.  I gained a bit of weight the last week (I suspect it was the lack of exercise and extra beers while our friend was visiting), but overall I was still just over three pounds down which is pretty good for a month.  After going back to “normal” with exercise and eating I dropped back down a bit fairly quickly.

Energy-wise, I didn’t feel any difference.  This was one area I was hoping to see a difference.  I get a good amount of sleep and have decent energy all the time, but I was hoping between the b complex and coQ10 supplements, healthy eating and exercise I would feel energized.  Not so.  I still needed my caffeine every morning and had those evenings here and there where all I wanted to do was sit on the couch.

Digestion.  I thought for sure my digestion would be great on this cleanse.  In reality, my digestive system was…ahem…unhappy the whole time.  Soon after starting the cleanse I noticed my…ah…number two was not in a good state, and this continued through the whole month.  For someone who normally does well in this area, this was a definite negative result.  I also had digestion pains a few times, probably from increasing the amount of raw vegetables I ate.

The other negatives were the amount of time spent prepping food, and the amount I spent.  My grocery bill was a full 30% higher than normal for the month.  I’m sure this was due mostly to buying supplements and a ton of fresh, organic fruit.  I felt like I spent a LOT of time prepping, especially for my daily lunch salads.  I was very happy when I could go back to taking dinner leftovers for lunch.

One positive was that cutting out wheat forced me to try new grains.  I tried buckwheat for the first time ever and liked it, and gave millet another shot after having it only once and not being a fan.  I will keep these grains, as well as spelt flour, regulars in my diet.  I was also shocked to find out how many products I was eating regularly had sugar.  All types of soy yogurt, for instance, are made with sugar.  So is soy creamer, and a few other products that I regularly consumed.  I’m going to stay off yogurt and take a probiotic supplement every once in a while instead, but I’m going back to creamer full force.  Coffee is just no good to me with “regular” milk.  Creamer is a deal breaker.

One rule I will continue to stick with for weight loss purposes is alcohol on weekends only.  It’s a good policy for me that keeps me from having a glass of wine on Tuesday here, a beer on Thursday here…it certainly aids in keeping my calories down.  I’m also continuing to exercise four to five days a week, and have started weight training again in addition to cardio.

Overall, I’m happy I did the cleanse (even though I “cheated” more times then I would’ve liked to), if for no other reason than to prove to myself I could do it!

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Magical Roasted Fall Vegetables

I finally got around to using some of the veggies I picked up Saturday, and I decided to make some magic.  With a snap of my fingers, I turned this:

into this:

Okay, just kidding.  Between the chopping and the roasting it took about an hour.  But there was something magical about the flavor, and I’ll tell you what it was.  In addition to the olive oil, kosher salt and copious black pepper that I normally add to roasted veggies, on a whim I mixed in just a bit of apple cider vinegar and maple syrup, and I tell you what…it was a good call.  The combination of fall vegetables with the hints of sweetness and tang was so good.  I love the colors too.  They don’t come through too well under the yellow lights in my kitchen, but the colors reminded me of autumn leaves ready to fall off the tree.

Along with the veggies, I made Millet Mash from You Are What You Eat by Gillian McKeith.  I first saw her on the TV show by the same name on BBC America a couple months ago.  I really enjoyed watching her change people’s lives through diet and exercise, so I picked up the book to learn more about her program.  She has a lot of really good ideas about how to be healthy and lose weight, but it’s almost too much, for me at least.  I’m big on everything in moderation, and her plans and recipes have a very plain jane cleansing aspect.  For me it’s a good reminder of how I should be eating, and a jumping off point to expand upon.

I added leeks to the mash just because I could.  The directions tell you to mash with a potato masher.  I don’t know if I have a bad masher or if it’s just me, but after what felt like 20 minutes mashing it was still chunky, so that is how I ate it.

I liked it alright, because I like all the ingredients.  But it was definitely on the bland side.  So tonight when I had leftovers I added nutritional yeast and dill and whizzed it in the food processor.

Much better.  It’s still not the most flavor-packed side dish, but it’s healthy and I know it and sometimes that’s enough.  I don’t usually give out recipes from cookbooks, but I seriously doubt anybody reading this has the book, so here it is with my additions.

Millet-Cauliflower-Leek Mash

Serves 4.

1 cup millet
1 small head of cauliflower, finely chopped
white parts of 1 to 2 leeks, thinly sliced
2 1/2 cups water
pinch of sea salt
nutritional yeast, parsley and dill to taste

Put water and salt in a pot and bring to a boil.  Add the cauliflower, millet and leeks, reduce heat and simmer for 20 minutes.  Remove from the heat.  Add seasonings and mash well, or blend in a food processor, adding water if necessary.

BF’s cousin stayed here last night, and this morning we all woke up hungry.  I’m calling this my big brown breakfast.

I pretty much always want to make pancakes even though I have yet to find the perfect recipe.  These were very tasty but still flatter than I want.  BF went to the store and I asked for some sort of potato product that wouldn’t take too long to prepare, and he came back with these hash brown patties that I always see in the freezer section and wonder who buys them.  Well, now we have them in our freezer!  I must say, they were pretty good.  Not exactly healthy, but as long as you bake them instead of re-frying they’re not too bad.

I’m off to enjoy a glass of warmed Silk Nog before bed, definitely one of the best parts about this time of year.

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Hot Sauce Glazed Tempeh & Herbed Millet

After a weekend away from home I was in serious need of a quick trip to the grocery store.  I went a little nuts with the fruit since I hadn’t bought any fresh fruit in a while.  I didn’t want to spend much more than $15, and this came to $16 and change, so it was okay.

groceries

The mango, kale and peach are organic.  The grains are millet.  The two orange things in front are apriums, a mix of apricots and plums.  Weird, but cute and not expensive, so I had to try.

I’ve wanted to try millet for a while.  I’ve had gluten-free millet bread and liked the flavor, so I was pretty sure I’d like it.  I knew there was a recipe for Mexi-Millet in VCON and planned to try it along with Hot Sauce Glazed Tempeh, but at the last minute changed my mind and went for a more simple treatment for my first time.  Most times I am only up for one new recipe a weeknight.

I cooked the millet with a touch of olive oil and chicken broth powder, then added sauteed leeks, chopped parsley and lemon zest.  The flavors went perfectly with the millet, as I suspected.

hot sauce glazed tempeh

I was worried the tempeh would be really hot, but the spice mellowed out with grilling.  It perfectly fulfilled my need for tempeh.  I cut it in thinner slices than the directions dictated, for more marinated surface and to make it stretch further.  Steamed kale shared the plate.  This was a nice, light, well-rounded dinner, just what I wanted after a weekend of eating and drinking a bit too much.

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