Posts Tagged bbq sauce

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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Vegan Fire & Spice

Firstly…

Yes, yes I am.  The world vegan bake sale is just that, vegan bakesales taking place all over the world during the same week, raising funds, having fun and spreading the joy of tasty vegan baked goods.  The concept was brought to us by Compassion Over Killing, who do great work in animal advocacy.

Our San Francisco vegan bake sales are organized by Melisser the Urban Housewife, Vegansaurus, and the people of The PPK.  We’re holding them next Saturday, June 27th and Sunday, June 28th.

Details (both days in San Francisco):

Saturday, June 27th, 11AM – 4PM
3506 16th Street at Sanchez, in front of Ike’s Place

Sunday, June 28th, 11AM – 4PM
800 block of Capp Street, near 24th St (about 1/2 mile from 24th Street Bart)

Proceeds go to Animal Place and East Bay Animal Advocates.  I will only be there with goodies on Saturday (we have baseball tickets preventing me from going Sunday), but there will be amazing stuff both days.  So if you’re in the area go to the website then come by the bake sales!

On to the food.

When I came back from my trip to Texas there was nary a lick of fresh food in the kitchen, nor any cooking inspiration on my part.  So I decided to open up a cookbook and just pick some recipes to make.  My mom got me Vegan Fire & Spice for Christmas last year and while I had read through it a few times, I had yet to make any recipes.  So I got down to business and picked out some meals.

Paella!  Despite the picture trying to burn red holes through your retinas, please take my word that this was good good good.  I think I ate it for five days straight and could’ve eaten more.  I was in major need of protein after eating whatever was available for five days, and this packs a triple protein threat.  And just enough veggies to make it a well rounded one pot meal.  My singular complaint would be that I didn’t like the tempeh in it.  I am a fan of tempeh, but this tasted like big chunks of plain tempeh that didn’t really jibe with the rest of the dish.  I think either cutting the tempeh smaller or putting it in the cooking liquid sooner, or both, would make it better.  Next time I’ll just do chicken-style seitan, seitan sausages and red beans and it’ll be perfect.

This isn’t from VF&S, but I had CSA rhubarb withering away, so I stewed it for dessert.

Cooked down with water, sugar and lemon juice and served over vanilla soy yogurt, this was a tasty and relatively healthy dessert.  I’m still not a huge fan of rhubarb so I don’t want to eat it all the time, but this is a nice way to do it.

Next I decided to try the Texas BBQ Sauce baked on some tofu.

This sauce was quite tasty.  I like that it started with a whole onion and green pepper, and the ingredient list was pretty short and pantry-friendly.  The only problem was that I don’t currently have a working blender and use my food processor for everything, and the sauce started splashing out the top so I had to stop blending too soon, leaving the sauce chunky.  It didn’t coat the tofu like I had hoped but still tasted great.

For my third VF&S meal I went to the Caribbean.

First the Island Rice Salad.  This salad was nice, but not anything I’d go crazy for.  The majority of the dressing was storebought mango chutney.  A container of locally-made chutney ran me $4 at Whole Foods, and I think the flavor of the salad would really differ depending on what kind of chutney you were able to buy or make.  The sweetness of the mango chunks and the crunch of the bell pepper offered a nice contrast.  I think something chewy and smoky would fit in nicely and round it out, perhaps small pieces of baked tofu.

To go with the salad, I made the Jamaican Baked Vegetables.  While the dish was fine, I wasn’t a huge fan.  It baked for a loooong time and rendered all the veggies kind of mushy, and I had a hard tine getting through all the leftovers.  The flavors were nice though, very citrusy and plenty spicy since I used a whole serrano, seeds included.

All in all I was pleased with the dishes I made and I will definitely go back to try more from Vegan Fire & Spice.  I think I’ll also try to do another cookbook-themed post here and there, it’s fun to force myself to go through and pick out multiple recipes.

Randoms:  I made my creamy corn casserole a third time, got it as close to perfect as I think it’ll get, and submitted it to the Vegetarian Times Reader Recipe Contest.

I got a CSA delivery, and can’t really remember what I did with most of it now.

lettuce, parsley, carrots, gypsy peppers

tomatoes, blueberries, canteloupe, peaches

And here’s a very random dinner I made one night when I was in a big hurry without much food on hand.

Whole wheat tortilla with TJ’s soy nugget pieces, diced soy cheese, and a mixture of finely diced broccoli stem, shredded carrot and vegenaise/apple cider vinegar dressing.  Odd perhaps, but good and quick.

Lastly, the blackberry vines in our backyard are bursting with berries!  I have done nothing more than trim back the dead growth on last year’s vines, and I have managed not to kill or harm the plant.  Here are the first few berries I picked when they were just starting to ripen.

The blackberry vines are actually kind of insane.  They’ve grown so thick that I can’t even reach most of the berries, which is sad, but I think I’ll still get plenty off the vines.  Also, blackberry vines are absolutely covered in thorns, which makes it quite painful to harvest.  It’s almost like they don’t want me to have their berries!

The majority of the vines are behind the high fence on the right, all clumped up in a bunch that I can’t get to.

I took these pictures about two weeks ago, and there are way more ripe berries now.  Here are all the very ripe berries I picked just last weekend.

I’ve also been eating the first cherries, apricots and peaches of the season.  Summer fruit is the best!

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Whirlwind Weekend

Greetings.  I had a great food and friends weekend, and I wanted to write this post Monday morning, but I woke up with a terrible sore throat.  Soon it became the kind of sickness that completely knocks you out, and by nighttime I had a fever.  Yesterday I went to the doctor and found out I have strep throat so I filled her prescriptions, took the pills, and again was knocked out.  Last night I was far too lethargic and nauseous to type anything, so here I am Wednesday morning, pre-med ingestion, to write out this post that’s been hanging over my head then resign myself to another day of boredom and nausea.

When I was in high school, if I spent a Friday night alone I would get really depressed.  Now I find I’m perfectly content to spend an entire Friday night at home cooking, and that is what I did on Friday.  I knew Saturday I was going to have no free time, so I cooked and prepped everything Friday night.  I also made pesto pizza for dinner using farmers market basil and tomatoes and VWAV pizza crust from the freezer.

pesto pizza

Upon taking the crust out of the freezer, I was reminded how awesome I am, because I had included this note to myself on how to bake it, so I wouldn’t have to look it up again.

pizza note

The pesto recipe and tofu ricotta were also from VWAV.  I put the red onion on sparingly, but afterwords wished I had put more on, because it was really yummy.

pesto pizza

Janeen had invited me to brunch Saturday morning, so I got up and finished up the food to take to her place.  I made what I’m calling Monkey Rolls – banana-chocolate-walnut cinnamon rolls.  I made the Pumpkin Cinnamon Rolls from the Don’t Eat Off the Sidewalk zine, subbing mashed banana for the pumpkin and adding chocolate chips and chopped toasted walnuts to the filling.  I also subbed canola oil for the margarine in both the rolls and the filling, as Janeen is allergic to soy.  I was most nervous about that substitution, but they turned out great.

monkey rolls

I had intentions of icing them with both vanilla and chocolate and almost skipped the chocolate part for lack of time, but I’m glad I went with both because I think the chocolate icing was the part that really took them over the top.

monkey rolls

I also made what I envisioned to be baked black bean & sweet potato taquitos.  Friday night I made the fillings, which were Refried Black Beans from Yellow Rose Recipes, and a sweet potato mash with lime juice, cilantro and minced chipotles.  Saturday morning I made my first homemade wheat tortillas from this recipe.  I made 12 tortillas instead of the 8 the recipe calls for, to make them smaller.

tortillas

They turned out really well for a first attempt, but they weren’t as pliable as I had hoped.  I wrapped each one around some of the black beans and sweet potato, secured them with a toothpick, and baked for about 15 minutes.  Right around the time I was trying to finish photgraphing and pack up for Janeen’s house, a crazy storm started rolling in and took all my light.  So I skeedaddled to Janeen’s just in time to beat the rain and took the rest of the photos by flash, and candlelight because Janeen is romantic like that.

taquitos

So the taquitos didn’t wrap up as I had hoped, but they tasted really good.  I served them with a quick guacamole and homemade enchilada sauce.  I like the enchilada sauce you can buy at the store (Old El Paso?) but felt like trying homemade.  I figured it couldn’t be too difficult.  I was skeptical about just how much a roux would do for an enchilada sauce, but it really did the trick.  The sauce had a silky mouthfeel that couldn’t have been acheived by just mixing ingredients together.  The only change I made was to add 2 tsp of sugar.  I like a sweet sauce.

Janeen made some excellent potatoes, cooked with a bruschetta mix and mushrooms.  These were really good.

She also put together a pretty fruit plate.

fruit plate

Here’s our candlelit spread.

brunch spread

We had planned a bike ride after brunch, but since it was storming we stayed in and ate like piggies.

brunch

Afterwards we went to watch bf’s band play at an afternoon benefit show, then retired to his house for a bbq.  I came home in between to clean up, and by the time I got there this was the spread on the coffee table.  Normally we’ll have out a bag or two of chips, but apparently that day we were partying like there were 20 of us even though there were only really 8.

chips

And for further exhibit of “how we roll”, here is the top shelf of the beer fridge.  Yes, there are two fridges and one is just for beer.

beer

For the bbq I made Apricot BBQ Sauce from VCon.  I was skeptical about how good this could be with no vinegar and such a small amount of tomato, but this is really good.  Make it now while apricots are in season!

apricot bbq sauce

I used this sauce to baste FatFree Vegan’s Barbecued Seitan Ribz.  So good.

ribz

I also made squash pickles.  You may recall that I first made them a while back, and wasn’t quite happy with the seasoning.  This time I got it right.  Nobody else seems to like these as much as I do, but I do like them.  So if you like squash and pickles, give them a try.

squash pickles

Squash Pickles

2 yellow squash and 1 zucchini, or 4 yellow squash, sliced
1 c vinegar (1/2 c apple cider, 1/2 c white)
1 c sugar
heaping tsp kosher salt
2 c water or enough to cover squash
medium to large shallot, very thinly sliced
1 tsp pickling spice
1/3 tsp red pepper flakes
1 tsp mustard seed
2 tsp celery seed

Put all ingredients in a non-reactive container and stir. Refrigerate overnight, stirring occasionally.

For crisper pickles, salt the squash slices and let sit in a colander for a half hour. Rinse before adding to other ingredients.

My plate, with some grilled asparagus.

bbq

That’s it for now.  I have friends visiting this weekend and am concentrating on getting well before then.  And maybe going back to work, since that’s how I get paid.

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