More Crack a lackin

Posted on July 3, 2017. Filed under: Appitizers, Uncategorized | Tags: , , , |

I’ve been working a LOT. Doubles most days, only have had 2 days off in the past month or so. I really haven’t had the time or the energy to make anything more than just my smoothies and salads, and that’s fine, but I’ve been getting the itch to cook.

Today I was supposed to go in for a lunch shift, but while I was on the train, the manager called me off, so I came back home. Now I don’t have to be there until about 2:30. I didn’t want to nap because I knew I’d be more groggy, so spinach crackers came into my mind.

Now, about a week ago, I decided no more processed or non fruit and vegetable carbs until my birthday. So, basically no bread, pasta, grains, crackers, chips, ect. Now, at the 2nd job, that’s been pretty easy. At Unos, not so much, but I pulled through just eating salads, veggies, hummus and almonds. I have to say, it’s been paying off. (That and the exercise) I can actually see my muscles changing and it’s kind of cool.

Now, that being said, I need more snacks, and yes, I know these crackers have carbs in them, however, I modified the recipe I found to use wheat flour and milled flax seed instead of while flour. That did mean I had to use a little more water, but that’s fine.

This recipe is very easy and takes very little time. It’s 100% vegan, and decently low carb, in my mind.

Whole Wheat and Flax Spinach Crackers

Here’s what to get from the store:

Spinach
Wheat Flour
Milled Flax seed
Baking Soda

Whole Wheat and Flax Spinach Crackers
(Based Off Elephantastic Vegan)

1 cup wheat flour
2/3 cup milled flax seed
1½ teaspoons baking powder
1 teaspoon salt
1 tablespoon olive oil
¼ cup  or more of water
2 loosely packed cups spinach

 

  1. Pre-heat the oven to 400°F
  2. Wash the spinach and put it in a blender together with the water and blend until completely smooth.
  3. In a mixing bowl add in the dry ingredients, whisk and then add in the spinach-water and olive oil. Mix and knead with your hand until it’s a smooth dough. Add more flour if your dough is too sticky.
  4. On a floured baking sheet roll out the dough until thin and evenly.
  5. Cut it with a pizza cutter length- and width wise.
  6. Bake them in the oven for about 20 minutes (until they get crispy). 5 minutes in, if you would like, top with garlic powder and paprika.

I turn 32 on Saturday. I really am proud of myself, at 32 I’m in better shape than I was when I was 22. I have a great life, awesome people, I’m not only financially stable, I have money saved up. I have very little debt, in fact I could pay it all off today if I wanted (I’d have no savings, but I could). The management and Unos loves me (like, really though) and I’m getting along pretty well at my new job.

While I’m not working some high paying job, or stage managing all the time, I’m happy. If you had told me 10 years ago where I’d be now, I wouldn’t have believed you, but I’m glad where my life has taken me. Sure, not everything has been the best, but that’s ok, life has ups and downs. I can’t wait to see what the next 10 years will bring me.

 

 

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Crunchy!

Posted on May 17, 2017. Filed under: Appitizers, Snacks, Uncategorized | Tags: , |

Let’s talk snacks. Pretty much all of my posts are either healthy meals or desserts. I never really write anything about snacks. Which is weird, because I LOVE snacks. Like a lot. Especially if they’re crunchy. Even better if you can dip them in something. My favorite? Tortilla chips and queso dip. Or Unos croutons in bleu cheese (judge me, but it’s sooo gooood).

But, when I cut out processed carbs (save a mocha with whipped cream, and yesterday’s rhubarb loaf, I haven’t had any) I had to figure out what to eat for a post show/work snack, or even a during work/show snack. I bought some flavored cashews and almonds, but I wanted more. Then I remembered, I had chickpeas. You know what chickpeas makes? Hummus.

Hummus is such an easy dip to make I’m almost embarrassed to say I had been buying it. But why buy it? It only has a few ingredients, and they’re all pretty easy to find. I say pretty easy because in Chicago, Tahini sauce is pretty common, thanks to the diverse population.

This recipe is very easy, as I said. You can serve it with pita chips, or as I’ve been doing some crunchy veggies.

Sriracha Lime Hummus

Here’s what to get from the store:

Chickpeas
Tahini Sauce
Garlic
Lime Juice
Sriracha

Sriracha Lime Hummus

1 can of chickpeas
1 tbsp tahini
3 cloves garlic, peeled
1 tbsp lime juice
1 tbsp Sriracha
Salt, pepper, paprika

  1. Put everything  (including the liquid from the chickpeas) in your food processor and blend until it’s your desired consistency. Taste to adjust seasonings. Serve with your favorite veggies.

I’m very proud of myself. I generally have very good self control, except of course when it comes to my favorite snacks. That being said, I’ve now been grocery shopping twice and haven’t even looked at the chips. I did have a dream that I was eating Oreos, but I don’t really crave the bad stuff. Tonight some friends and I are going to Kuma’s Korner for burgers, that’s going to be interesting. Mainly because I haven’t had anything really fatty in a while. Last night I ate a lot of the loaf batter (because, you have to) and my stomach kind of hurt after. So we’ll see how my stomach will deal with cheese burgers.

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Who needs em?

Posted on May 11, 2017. Filed under: Main Course, Uncategorized | Tags: , , , |

The other day I talked about how I had cut out processed carbs, at least for a few days. I have completly curbed my snacking, no chips, no crackers, nothing. All my snacks have been fruit, vegetables or nuts. Cutting that out, my stomach is flatter and I lost 2 pounds. My muscles have not suffered, so that is good. I had been a little worried that my strength would wain (I also hadn’t been able to exercise since last Friday). That being said, I have the energy and that’s important.

Last night I wasn’t really sure what to make, I was hungry but nothing stood out. Then I remembered that I had some sweet potato left over, and thought that I could make something simular to what I had made the day before, but put it on a spinach salad. I added some pickled red onions and a sriracha honey dressing, and it was fabulous.

I’m not going to post the recipe for the sweet potato part, because it is like the spirilized ones I made the other day. I just cubed the potato instead. I will put the basic recipe for the dressing, though. I don’t ever measure when I make it, everything is to taste.

Here’s what to get from the store:

Spinach salad with roasted veggies, pickled red onions and silken tofu

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice

Honey Sriracha Dressing

Balsamic Vinegar
Olive Oil
Sriracha
Honey
Lemon Juice
Salt, pepper, garlic powder, tumeric, paprika

  1. In a measuring cup, put equal parts vinegar and oil, then add everything else. Whisk together, and taste to adjust seasonings.

I’ve noticed a lot of the things I made are more “taste to adjust seasonings” I like that, though. It teaches people to actually taste the food they make. If you don’t taste while you’re cooking, how will you know it will be good?

I have been working hard on my exercise as well, I can now do 11 push ups, which is a lot more than I used to be able to. I’m getting stronger all the time, and it feels great.

 

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Scramblin

Posted on May 9, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , , |

Recently, Fitbit updated their ap to show some of the nutrients you’re eating. They only track carbs, fat and protein, but it’s a start. I realized that I had been getting way to many processed carbs and not enough protein. I kind of knew that was happening, I’d been buying a lot of snack foods recently. So, I decided to make a change. I cut out all processed carbs, no breads, chips, croutons from work, stuff like that.

Except for yesterday when I shared a piece of cake and some pretzel bites with Kati, I had been doing very well since Friday. I was pretty happy with the results, my stomach is a lot flatter (carbs=bloating!). It’s also super gassy, now that I’m living 100% on fruits and veggies again. I’m going to keep this up until Thursday (or longer, but it’s nice to have a goal) just to see what happens.

I don’t have an issue with carbs, I’ve talked about that before, my issue is with where they come from. The complex carbs that are in fruits and veggies are much better for you than the simple carbs you get from bread, past, sweets, ect. On top of that, fruits and veggies have nutrients that the human body needs, the other stuff is just good for the soul. (I do love pasta, you know that.

After work today I stopped to grab some tofu. Except for the chicken breast I ate on my salad yesterday, I’ve also been (unintentionally) eating vegan. I have to make sure I’m getting protein, and tofu is a great way  to do that. I could only find some silken firm tofu, they had a sale on the other stuff so they were out, and wasn’t sure what to do with it. Then I remembered the spirilizer I got for Christmas and wondered how it would do with a sweet potato.

I’m pretty pleased with the result. Since I had the firm silken tofu, it broke down and it ended up looking like scrambled eggs. So, if you wanted, you could make this for breakfast.

This recipe is pretty easy; since the sweet potato is cut into small rings, it cooks pretty quickly. I was able to get all of this done, prep included, in under an hour. There are a lot of nutrients, and it’s pretty filling. Half a sweet potato will make enough for 2 servings.

Spirilized sweet potato and tofu "scramble"

Here’s what to get from the store:

Sweet potato
Chickpeas
Button Mushrooms
Mini Sweet Peppers
Firm Silken Tofu.

Sweet Potato and Tofu “Scramble”

1/2 sweet potato
2 button mushrooms, diced
2 cloves garlic, smashed
2 mini sweet peppers, diced
1/4 cup chickpeas
Salt, pepper, tumeric, paprika, chili powder

  1. Cut the sweet potato into a block and send through the spirlizier.
  2. Saute the sweet potato until partially cooked through. Add the garlic, season with salt and pepper.
  3. Add the peppers, mushrooms, season and saute until the peppers are mostly cooked through.
  4. Add the chickpeas, season once again. Taste to adjust, serve with Sriracha, if wanted.

I’m not going to lie, I’m pretty impressed with myself. I tend to snack on stuff at work that I shouldn’t but I haven’t touched anything there since last Wednesday. I have a giant issue with snacking, crunchy food items are my favorite things. My goal is to take the last little bit of padding away from my stomach, I’d like to actually see how my abs look. I like having muscles, they’re fun.

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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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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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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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