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Don’t do this

Posted on April 4, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The other day I was on Pinterest and I saw a pin that said “Lose weight without exercising!” Here’s the thing guys, if you’re really over weight, you will lose weight with cleanses like that, at first. The problem is, one of two things will happen: you’ll either gain all the weight back, or you’ll plateau. Reason being you haven’t actually learned how to eat better. The “diets” that actually work are ones that teach you how to eat better, and yes, even exercising.

The human body is actually pretty simple, you take in food, the food gives you energy, you expel the energy by doing things. Weight gain happens when you expel less energy than you take in. Pretty much everyone knows that, it’s not rocket science. The issue with a lot of people is that they just eat too much bad stuff. I really do believe this whole country likes to indulge a little bit too much. I’m down for indulging, but not all the time. No one needs to eat fast food/bread/red meat/dessert every day.

Learning to eat better is not easy. Cravings are a real problem for a lot of people, myself included. Currently I want pizza, a little. But instead I made this salad. (Ok that and I didn’t want to spend any money, being cheap is great for the diet.) The trick is to slowly start adding better foods for the bad ones in your diet. I’ve been eating like this for years, so it’s easy for me now. When I first started eating this way, if I wanted something salty or crunchy, I would make stove top popcorn. If I wanted something sweet, I would have dried fruit. The salad part actually came easy for me, I really like raw spinach, it just evolved over the years.

Today is the second day of my time of the month. I’m one of those women who isn’t really hungry during. In fact, I don’t really want any food (except the pizza, but I have a feeling I’d just look at it). I knew I had to eat something, so I cooked some quiona, then sauteed some mushrooms, black beans and chickpeas with garlic and red onions, then added it to a bowl of spinach with a few cut up strawberries. It’s filling and easy.

Spinach Salad with quinoa, mushrooms, black beans and chickpeas

My workout plan is going well (besides the fact I had NO energy today) but it’s weird to me that I’ve gained pounds, technically, but I dropped an inch of my waist. When it was just yoga, my muscles were a little more lean, and now they’re getting a little more bulky. That’s awesome, I love it, it’s just weird getting used to. I do love feeling my muscles firing as I walk around, it’s really cool.

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Taco…Wednesday?

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Everyone knows I only eat meat about once a week. I like meat, for me it’s just too expensive to buy a lot of. Most of the time, my once a week meat is eaten out, or delivered. Last week I got sushi and it was SO GOOD. This week, I had a chicken breast left over from the last time I made chicken, and decided to cook it with some veggies. It ended up being tacos because I just had my giant tortilla shells from the vegan burritos I made last week.

Protein is important for a lot of things, weight loss, muscle growth, ect. I hadn’t lost any weight in the past week and I think it was a mixture of not eating enough, and not getting enough protein. I ordered a thing of plant based protein that should be here today, but in the meantime I decided to eat the chicken. Human health is a tricky thing, it shouldn’t be, but it is. We need a good balance of a lot of things, or our bodies won’t work correctly. You can live very well on a plant based diet, but you just have to make sure that you’re getting everything that your body needs.

While I’m not a huge fan of using supplements in place of getting nutrients naturally, sometimes it’s ok. That’s why I’m going to try adding the plant based protein powder. If it doesn’t work, or if I have weird side effects, I’ll stop. When Rocky and I were together, he gave me some vitamin D tablets to help with the winter blues, but they didn’t help, so I stopped. I really do believe that the best way to get everything you need is from the food you eat. That’s why I like to eat all the veggies I do. I had a Dr once say that your body only uses what you need, then you pee the rest out. It makes sense, our bodies do know what they’re doing.

Now, back to the food. Once again this is a very simple recipe, and if you want to cut the carbs you can just eat it without the tortilla. The important part about cooking chicken is to make sure that you don’t overcook it so it gets dry. That means lower heat and patience.

Giant Chicken and Veggie Tacos

Here’s what to get from the store:

Chicken Breast
Asparagus
Zucchini
Black Beans
Chickpeas
Tortilla
Cheddar cheese
Guyere

Giant Chicken and Veggie Taco

1 chicken breast, cubed
4 cloves garlic, diced
1/2 zucchini, diced
5 spears asparagus, diced
1/4 cup chick peans
1/4 cup black beans
Salt, pepper, paprika
Lemon Juice
Tortillas
Cheddar
Guyere
Spinach

  1. In a saute pan, saute the chicken until almost cooked.
  2. Add the garlic, veggies, with seasonings until the asparagus is bright green.
  3. Add the beans and the lemon juice, just a splash.
  4. Serve in a tortilla with the spinach and cheeses, top with sriracha if you like.

Super simple. I honestly don’t even like writing recipes for something so simple, but I do understand that some people need more instruction with cooking because they’re new at that, and I’m totally fine with that.

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Hassleback, Hasslehof’s lesser known Starchy Cousin

Posted on March 30, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I know I’ve shared my love for sweet potatoes many times. They’re great, for pretty much everything you can use white potatoes for. (I do tend to like white mashed potatoes a little more, but sweet mashed is pretty tasty.)

As with a lot of my recent recipes, I got my inspiration while walking around Aldi doing my grocery shopping. I’m not sure why I thought about making hassleback sweet potatoes, maybe it was the new bags of shredded Guyere, or the fact that I just wanted cheese, but cheese and sweet potatoes sounded like a great combination, and I was right.

Now, I’m not going to lie, I was rushed and the potato wasn’t 100% cooked through, but the flavors were still there. The nice thing about sweet potatoes is that while they are sweet, the flavor is really only brought out if you add the stuff to make it sweeter. The only seasoning I used was salt, pepper, crush garlic and olive oil. Those things brought out some of the natural flavor without making it too sweet.

While it takes some time (because sweet potatoes take FOREVER) this is a very simple recipe. And, believe it or not, even though it’s covered in cheese, it’s pretty good for you. Cheese has protein and calicum, which the human body needs, and sweet potatoes have beta carotene, vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. (I did google that info. I’m trying to make sure I get all the nutrients I need. )

Hassleback Sweet Potato with cheese and black beans

Here’s what to get from the store:

Sweet potato
Black Beans
Guyere
Cheddar
Bleu Cheese

Hassleback Sweet Potato

1 sweet potato
4 cloves garlic, smashed and diced
Cheddar, sliced
Handful shredded Guyere
Handful Bleu cheese
Black Beans
Salt, pepper
Olive Oil

  1. With a sharp knife, make slices through the potato, almost to the bottom but not through it.
  2. Cover the potato in olive oil, salt, pepper and the garlic, making sure the garlic is in the slices as well.
  3. Place the potato in a cast iron skillet or a baking pan. Bake in a 400 degree oven and cook for 30 minutes or until mostly cooked through.
  4. Take the potato out of the oven. Carefully put the sliced cheddar in each slit, put the black beans on top, then the rest of the cheese. Return to the oven and continue baking until the cheese is melted.  Use as a side dish or a main meal.

Using the work out videos is kind of weird for me. On one hand, I don’t have to go to a gym, on the other hand, I’m not 100% sure if I’m doing the moves correctly. Well, at least until the next day when a muscle group hurts. Today it’ the muscles that control rowing, I’m not sure of the name. The muscle soreness was something I missed from when I started doing yoga. Sure, I was progressing, but not much in the way of muscle strength.

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Beans, Beans the Magical Fruit

Posted on March 23, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

The more you eat them, the more you toot!

There are two things I eat pretty much every day; beans and spinach. And while they make me a little gassy (sorry coworkers, cast members and directing crew) I love them so much. My spinach salad is super easy to make and it has all the nutrients you could ever want from a plant based diet.

That being said, only eating that salad can get a little boring. Some time last week I had this idea for a burrito with beans and…? While at Aldi on Sunday, I grabbed some zucchni, and the vegan burrito was born, kind of. I can’t really call it a burrito because not only would it not close, it’s not spiced with Mexican spices. So it’s a mix between a burrito and a wrap.

I’m not actually going to write a recipe for this, because I feel it’s almost like writing a recipe for a sandwich. All I did was saute the veggies (zucchini, asparagus, and beans with some garlic) and put it in a tortilla with some seasoned brown rice (salt, pepper, and cilantro) and that BBQ sauce I made for that chicken last week. Super easy.

Vegan Burrtio Wrap with homemade BBQ Sauce

In my defense, I probably put too much filling in the burrito for it to close, but it was super delicious non the less.

We just ended week 4 of rehearsals for my show, previews start April 14, I’m stoked. I love this cast and the director and I get along really well. This is the first non burlesque show I’ve done in a while, and I”m glad I’m back. I’ve missed it so much.

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Patty Cake, Patty Cake

Posted on March 15, 2017. Filed under: Breakfast, Uncategorized | Tags: , , , |

If you know me, you know a few things; I eat a lot of beans,  I love animals, and I am not a morning person. Sure, I’ll get up,  if I have to, but I’d rather wake up to my own circadian rhythm. Now, not wanting to wake up for breakfast doesn’t mean  don’t like breakfast food. I happen to really like breakfast; pancakes, hash browns, eggs Benedict, you get the idea.

Now, along with not eating a lot of meat,  also don’t eat a ton of carbs. That being said, humans do need some complex carbs for their brains and bodies to work correctly. We as a society just eat way to much, and sometimes the wrong kind.

This recipe is very simple, doesn’t take too long to make, and it’s 100% vegan. I added Chia seeds to the recipe I used to add some more protein (because that is also important). The compote  I made is also very simple and vegan. Neither items are very sweet, but you can add more honey if you would like a sweeter pancake.

Vegan pancakes wth a strawberry and blueberry compote

Here’s what to get from the store:

Wheat flour
Almond Milk
Baking Soda
Chia Seeds
Strawberries
Blueberries
Coconut Oil

Vegan  Pancakes
(from Cookie + Kate)

1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup almond milk or dairy-free milk of choice
2 tablespoons olive oil or melted coconut oil
2 tablespoons maple syrup or sugar of choice
1/4 cup chia seeds
1 teaspoon pure vanilla extract


  1. In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
  2. Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any totally optional add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
  3. Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
  4. If necessary, lightly oil the cooking surface with additional oil or cooking spray (I don’t oil the surface of my non-stick griddle and my pancakes turned out great).
  5. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
  6. Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Strawberry and Blueberry Compote

1/4 cup blueberries
1/4 cup diced strawberries
1 cup water
Drizzle of honey
1 tbsp corn startch

  1. In a sauce pan, put the berries, water and honey. Bring to a boil and reduce to about half. Add the cornstarch, stir until thick. Keep warm until ready to serve.

Tonight we’re doing a designer run of my new show. We go into tech on April 6 (8 for the actors) and I’m so excited. I love doing this so much.

I’m in the middle week of using the Fitstar app and  have to say, it’s kicking my butt. Today my legs feel super solid and slightly in pain, which means they have room to grow. Making yourself stronger isn’t easy, but it shouldn’t be. It’s super cliche, but they’re right, no pain, no gain.

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That’s a Hot Chick

Posted on March 14, 2017. Filed under: Main Course, Uncategorized | Tags: |

So, normally, as I’m sure you all know, I do vegetarian and vegan dishes. However, a few weeks ago I was stumped and uninspired. So what does one do when that happens? Post on Facebook and ask for suggestions! I didn’t get many, but one was a healthier soul food option.

Now, originally this was supposed to be a baked fried chicken using milled flax seed, however, since I didn’t use egg in mixture, the breading didn’t stay on. It did however, keep the chicken moist. Because we all know the worst thing is dry poultry.

This recipe is pretty simple, and even though the breading fell off for me, I’m going to write it with the breading because it did help with the moisture. Surprisingly enough, it was also pretty cheap, thanks to Aldi prices.

My goal for this recipe is to make something that feels like a BBQ meal, without actually being too terrible for you. The sauce that I made is low in sugar (I used honey) and the flavor comes from spices. The warm salad served with it is very simple with no added butter.

Baked Chicken over a warm bean salad with sweet and spicy BBQ sauce

 

Here’s what to get from the store:

Boneless Chicken Breasts
Milled Flax Seed
Whole Wheat Flour
Almond Milk
Apple cider vinegar
Tomato Paste
Sriracha
Chickpeas
Black Beans
Mini Peppers
Asparagus

Baked “Fried” Chicken

Boneless Chicken Breast
Almond Milk
Equal parts milled flax seed and Wheat Flour
Salt, Pepper, Garlic Powder, Parsley, Oregano, Paprika

  1. Put the almond milk in one bowl, and the flours with the seasoning in another.
  2. Dip each breast in the milk, then the flour, twice each.
  3. In a preheated cast iron skillet, brown on each side, then put in a 350 degree oven for 20 minutes or until cooked through.

Sweet and Spicy BBQ Sauce

3 cloves garlic, smashed
1/2 bottle of apple cider vinegar
1 can of tomato paste
1/4 cup honey
Sriracha
Soy sauce
Dijon Mustard
Salt, pepper, paprika, dried mustard, turmeric, cumin

  1. Sauté the garlic until cooked, add the vinegar and tomato. Stir until combined.
  2. Add the honey, mustard, soy sauce and some of the spices. Warm to almost boiling. Taste to adjust seasoning. Remove from heat until ready to use.

Warm Bean Salad

1/4 cup chickpeas
1/4 cup black beans
4 stalks asparagus, diced
4 mini sweet peppers, diced
3 cloves garlic, diced
Salt and pepper

  1. Sauté the garlic, then add the asparagus and peppers until the asparagus is bring green. Make sure to add salt and pepper.
  2. Add the beans, and only sauté until warmed through.

This was the first meat dish I’ve made in a long time, I don’t think I’ve even bought meat since I’ve moved. As I’ve said before, I’m not a vegetarian, not really, I just don’t eat a lot of meat. I do feel that we eat way too much meat, among other things. Balance is key, my friends.

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Perfectly Spicy and a Little bit Sweet

Posted on March 6, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Just like me. Or not. Ha.

Sometimes you have no inspiration on what to cook next, and you ask friends on Facebook for suggestions. Then you spend a crazy amount of time staring at Pinterest on your phone and get hit with a moment of brilliance. A lot of my Pinterest feed had fritters, one particularly had lentils. I then saw something with honey Sriracha tofu, and then the light bulb went off. I knew I had lentils, why not add some quinoa and beans and make a patty, then cover it with some sweet and spicy tofu?

I originally started this recipe Friday night, the quinoa and lentils were all cooked, then my manager called me into work for a few hours. So that mixture sat in my fridge until today. That actually helped because I was able to go grocery shopping so I could add some spinach to this recipe. (When don’t I add spinach, I know)

This recipe is actually pretty easy, and it doesn’t take that much time if you pre-cook the grains like I had been forced to. The one thing you will need for this is a cast iron skillet; you start the patty on the stove then move it into the oven to finish cooking it off. The nice thing about it, is that you can pre make a lot of the mix and it will stay in the fridge.

Veggie Patty with Honey Sriracha Tofu

 

Here’s what to get from the store:

Lentils
Quiona
Spinach
Tofu
Oatmeal
Chickpeas
Black Beans
Sriracha
Honey

Veggie Patties with Sweet and Spicy Tofu

1/2 cup cooked lnetils
1/2 cup cooked quinoa
4 cloves garlic
Handful of Spinach
1/4 cup Oatmeal
1/2 can chickpeas, with the liquid
1/2 can black beans, with the liquid
Salt, pepper, red pepper flakes

Handful of tofu
1/2 cup vegetable broth
Honey
Sriracha
Salt and Pepper

  1. Put the lentils, quinoa, garlic, spinach, beans and spices and blend until combed. Slowly add the oatmeal until the mixture isn’t as wet.
  2. In a pre heated cast iron pan, form the mixture into a patty and brown on both sides. Place in a 350 degree oven for 15 minutes, flipping half way through.
  3. For the tofu: sauté the tofu until browned. De glaze the pan with the broth, then add the honey and sriracha. Let reduce by half. Place on top of the patty with some red onions.

Today I had my 5 rehearsal, 4th staging rehearsal with City Lit. Before tech, there’s not much for me to do besides take blocking until they’re off book. That being said, I really love every minute of it. The cast is awesome and talented and so is the director. I’m so happy I’m back to doing what I’m best at.

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Coco-nutty for ice cream

Posted on February 24, 2017. Filed under: Deserts, Uncategorized | Tags: , , , , , |

Ah. Puns puns puns puns.

So, right after I decided to be vegan for a week (which wasn’t 100% effective, but still pretty good) I started my time of the month. I wanted ice cream pretty badly. But, Ben and Jerry’s does have a non dairy ice cream option, so I thought I’d try it. Sunday after a production meeting, I ran to Walgreens expecting them to have some, they did not. I decided to google how to make vegan ice cream, and it looked pretty easy.

Now, I have always believed that desserts shouldn’t be healthy, it’s fine to eat healthy most of the time, but it’s completely ok to indulge every once in a while. This ice cream, while vegan, is not really healthy. The base is full fat coconut milk and it does a pretty good job at mimicking a dairy ice cream base.

The recipe I used called for an ice cream machine, which I have. However, I had it churning for a while and it never changed, so I ended up putting it straight into the freezer. This resulted in it being very hard when frozen, but leaving it out of the freezer before serving softens it up just enough.

Vegan Ice Cream with Toasted Coconut, Pineapple and Walnuts

Here’s what to get from the store:

Full fat coconut milk
Honey or agave
Corn startch
Coconut flakes
Pineapple
Walnuts

Coconut Milk Ice Cream
(From the Kitchen)

 2 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup agave syrup, maple syrup, honey, turbinado sugar, or cane sugar
1/4 teaspoon salt
2 tablespoons cornstarch (or 1 tablespoon arrowroot starch)
1 1/2 teaspoons vanilla extract
Optional extras: nuts, chocolate (or carob) chips, fruit puree, cacao nibs, etc.

 

  1. Shake the coconut milk: Cans of coconut milk separate into a thick, creamy layer and a thin watery layer on the shelf. Before opening them, shake the cans of coconut milk thoroughly to incorporate the layers.
  2. Set aside 1/2 cup coconut milk: Open the cans of coconut milk. Measure 1/2 cup and set this aside.
  3. Pour the coconut milk into a saucepan: Pour the remaining coconut milk into a 2-quart sauce pan.
  4. Add the sweetener and salt to the coconut milk: Measure the sweetener (agave, maple syrup, honey, or sugar), and add it to the coconut milk, along with the salt.
  5. Warm the coconut milk on the stove: Warm the coconut milk on the stove over medium-low heat, stirring occasionally, until the sweetener has completely dissolved into the coconut milk, 1 to 2 minutes.
  6. Whisk the cornstarch into the reserved coconut milk: Measure the cornstarch and add it to the reserved 1/2 cup coconut milk. Whisk thoroughly until the cornstarch is totally dissolved.
  7. Add the cornstarch mixture to the coconut milk: Pour the cornstarch mixture into the warm coconut milk while whisking gently.
  8. Heat the ice cream base until thickened: This is your ice cream base. Increase the heat to medium. Stirring occasionally, continue cooking the base until it has thickened enough to coat the back of a spoon, 6 to 8 minutes. Do not allow the base come to a boil.
  9. Stir in the vanilla: Remove the base from heat and stir in the vanilla.
  10. Chill the base: Pour the base into a shallow container. Let the base cool slightly on the counter so it’s not hot when you put it in the fridge. Before refrigerating, press a piece of plastic wrap against the surface — this coconut milk base doesn’t form a skin quite as badly as a milk-and-egg base, but it doesn’t hurt! Cover the container and refrigerate for at least 4 hours or for up to 3 days.
  11. Begin churning the ice cream: Remove the base from the fridge. It should be completely chilled and slightly pudding-like in texture. Pour the base into your ice cream machine and begin churning.
  12. Churn until the ice cream is the consistency of soft-serve: Churn the ice cream until it thickens considerably and is roughly the consistency of soft-serve ice cream. Depending on your machine, this could take anywhere from 10 to 20 minutes — keep an eye on it! If you want to add any extras, add them now and churn a few more seconds until they are fully incorporated.
  13. Transfer to freezer container: Scrape the ice cream into your freezer container. Press a piece of parchment or wax paper against the surface to prevent ice crystals from forming.
  14. Freeze for at least 4 hours: Transfer the container of ice cream to the freezer and freeze for at least 4 hours to harden the ice cream.
  15. Warm slightly before serving: If your ice cream is too hard to scoop, let it warm a few minutes on the counter before scooping. I find that coconut ice cream melts a little more quickly than milk-based ice creams, so don’t wait too long!

Wednesday it was about 70 degrees outside. I was off so I went to the Lake Front Trail to take a walk. I’ve lived here for 7 months and I hadn’t gone down there yet. It was beautiful. I love this city so much .

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En-CURR-A

Posted on February 22, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Again, I’m hilarious. Get on the pun wagon.

I’ve learned a decent amount in the past few days that I’ve been eating vegan. 1: When I give up cheese and the like, I accidentally give up crabs. 2: I can still control myself at work around cheesy garlic bread (my most favorite thing there) I did slip up today because Kati wanted to get Pho and I had some beef egg rolls with her. I had veggie Pho, however. (I actually like that better)

The past 4 days have been extra warm in Chicago. Like, around 40-50 degrees over the norm. Because of that, I’ve been able to pick up extra shifts serving on the patio at work. Yes, we’ve had people eating outside. Last night I got home and was STARVING. I had eaten my salad during work, but you run around for 9 hours, you’re going to be hungry. I had a half of a can of coconut milk left from the satay, and thought I’d do a quick curry. While it was simmering, I realized I needed some sort of carb, so I added rice.

This curry is super easy, full of fiber and protein. When you’re not eating meat, you need to make sure you have enough protein, and what better way than black beans and tofu? The longest part of this recipe will be making the rice, so don’t worry if you’re in a rush.

Quick Veggie Curry

Here’s what to get from the store:

Coconut Milk
Tofu
Black Beans
Brussels Sprouts
Broccoli
Jasmine Rice
Red Chili Paste

 

Quick Veggie Curry

1/2 cup cubed tofu
1/4 cup black beans
4 cloves garlic, diced
4 Brussels sprouts, chopped
1/4 cup diced broccoli
1/2 can coconut milk
1/4 tsp red chili paste
Salt, pepper, turmeric, paprika
Cooked Jaime Rice

  1. Sauté your garlic until mostly cooked, add the broccoli and sprouts, cook until bright green. Add salt and pepper.
  2. Add the black beans and tofu with some turmeric and sauté until the tofu is browned.
  3. Add the coconut milk and chili paste and bring to a simmer. Taste to adjust seasonings. Serve over cooked rice.

I’m really glad to have started working more again. I am partially grateful to mother nature for this, but this does make me more concerned for climate change. Even if you don’t believe climate change exists, please be more careful with the environment, it’s the only one we have.

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You Sat-ay right there

Posted on February 17, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

I crack myself up guys.

After gaining about 10 pounds in the past 6 months, I had to kick myself in the butt. Part of the gain was because my eating habits, and part of it was drinking. So yesterday I decided to be completely vegan for a week, and to cut down my drinking. Luckily since I eat a mostly vegetarian diet anyway, the only thing I have to really cut out is cheese (tragic) and switch the Greek yogurt in my smoothie to peanut butter.

I had originally wanted to make a stir fry with a Tahini sauce, but when I went to Jewel today and it took me along time to find the Thaini sauce (why was it with the Italian stuff?) that I decided to make peanut satay sauce instead.

I know I’ve probably said this before, but most food from Asian countries is kind of awesome for the vegetarian or vegan lifestyle. They generally don’t have milk so you never have to worry about sauces, and they tend to use a lot more vegetables than we do in Western cultures.

Satay sauce is SUPER easy. It can be a little calorie dense, thanks to it being coconut milk based, but it’s still pretty good and you can choose how much to eat.

 

Here’s what to get from the store:

Coconut milk
Peanut butter
Red curry paste
Apple Cider Vinegar
Broccoli
Brussels sprouts
Mushrooms

Thai Peanut Satay Sauce
(From Rasa Malaga)

1/2 cp peanut butter
3/4 cp coconut milk
2 tbsp red curry paste
2 tbsp apple cider vinegar
1 tbsp sugar
2 tbsp ground peanut
Salt to taste

  1. Put everything except the ground peanut into a sauce pan, bring to a boil and stir until combined. Top with the ground peanut.

Veggie Stir Fry

Broccoli, diced
Mushrooms, diced
1 small onion, diced
Brussels sprouts, diced
4 cloves garlic, diced
Tofu, diced
Satay sauce

  1. Sauté the vegetables until cooked, add as much of the satay sauce as you would like.

I know, these were super easy, but that’s kind of the point. There was a guy on a dating site who said he liked cooking vegetarian because he said it was harder. As someone who does that all the time, I disagree. Cooking without meat makes things a lot easier, vegetables cook a lot faster, and if you do under cook them, they won’t kill you. The most important part about cooking vegetarian or vegan is to use the right spices. Spices are very important for any meal, and they don’t add any calories. Some spices have added health benefits, and there’s nothing wrong with that. Vegan Saute with Peanut Satay Sauce

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