What can’t they do?

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

You already know my sweet potato addiction. I am still shocked it took so long for sweet potato fries to become popular. They’re way better than regular fries (even though, fresh cut fries are pretty fabulous)

I was on Pinterest for about a second (that’s where I get a lot of my ideas, it seems) and I saw a pin for sweet potato crust pizza. While the pin didn’t link to an actual recipe, I was able to google one pretty quickly, and decided on one from Food Network. I mixed it up a little, because I didn’t have the exact ingredients they called for, but it still turned out pretty awesome.

This recipe is super easy, I’m only going to post for the crust and the pesto, because it’s pizza, you do you when it comes to pizza.

Here’s what to get from the store:

Sweet potato
Chickpea Flour
Egg
Spinach
Almonds
Flax Seed

Sweet Potato Pizza Crust
(Based off Food Network)

 

1 tablespoon plus 2 teaspoons olive oil
1 medium sweet potato (about 10 ounces), peeled and cut into 1-inch cubes
1/2 cup Chickpea Flour
1/4 cup grated Parmesan
1/4 teaspoon kosher salt
1 large egg 

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and brush with 2 teaspoons of the olive oil.
  2. Add the sweet potato cubes to a food processor fitted with the blade attachment. Pulse until coarsely ground, similar to the texture of coarse salt.
  3. Add the ground sweet potato, almond flour, Parmesan, salt, garlic powder and egg to a bowl and stir until combined. Transfer the sweet potato mixture to the prepared baking sheet and form into a 12-inch circle about 1/4 inch thick. Brush with remaining tablespoon olive oil. Bake until browned around the edges, 25 to 30 minutes.

Spinach Almond Pesto

2 cups spinach
3 cloves garlic, peeled
1/2 cup almonds, smashed
2 tbsp flax seeds
1 tsp lemon juice
1-2 tbsp olive oil
Salt, pepper, paprika, red pepper flakes

  1. In your food processor, put everything but the olive oil and lemon juice. You may not fit all the spinach in at one time, that’s ok. Blend it down, and add the rest.
  2. While it is blending, add the oil and lemon juice. Blend until smooth, taste to adjust seasonings. If it looks a little dry, add more oil. Serve on your favorite bread, or pizza.

We finally got snow to stick here, and I was actually surprised. Normally by now we have a lot of snow, but this year, (and last) not so much. I’m kind of glad, it’s been warmer because of it.

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Pro-cake-stination

Posted on February 8, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

It’s my day off, I should be doing my taxes, but I woke up not feeling great so I’m using that as an excuse to not to them, I’m using this and the next post to avoid doing them. (They’re not going to take long, but whatever)

Monday I picked up a morning shift and it was…slow. I got cut at 2 and had to figure out what to do with the rest of my day. I remembered when I had been googling recipes for chickpea pasta I had seen recipes for chickpea pancakes. I didn’t want to have a sweet pancake, but I was able to find a recipe for a savory pancake.

The recipe I found was very simple, and I was able to add more vegetables to it. In retrospect, I would have made two pancakes instead of one, because the giant one is super hard to flip. I had to flip it out of the pan on to a plate and put it back in. It only ripped a little.

Now, I used some non-vegan toppings (Sriracha Greek Yogurt and some cheese) but the actual recipe is 100% vegan so you can top it with whatever you like. The orginal recipe calls for avocado topping and a cashew cream, which, if I had either, I probably would’ve tried it out.

Savory Chickpea Flour Pancake

Here’s what to get from the store:

Chickpea flour
Green Onion
Button Mushrooms
Mini sweet peppers

Chickpea Pancake
(Based off Oh She Glows)

 

1 green onion, finely chopped (about 1/4 cup)
2 mini sweet peppers, diced
1/2 cup chickpea flour (also known as garbanzo flour or besan)
2 cloves garlic, diced and smashed
1 green onion, diced
2 button mushrooms, diced
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water

  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. Whisk until there are a lot of air bubbles in the batter.
  4. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  5. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  6. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

I bought a small Aerogrow system last week, just with three little pods. I planted a lettuce, dill and a basil. The lettuce has sprouted and has been growing for a few days, and the basil sprouted Saturday night and is getting pretty big. I think I’m going to get another system so I can grow some tomatoes to I think. (I gotta thank my friend Nell, she got one for Christmas and I decided to copy. )

 

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Patty cake, patty cake

Posted on January 10, 2018. Filed under: Main Course, Uncategorized | Tags: , , , |

I’m sure you’re tired of my sweet potato obsession, but I’m not, so here we are. I’ve added them to my grocery list, and I eat one a few times a week. That was actually thanks to Sergio, one of my coworkers. Saturdays when we work together he’ll throw two of them in the pizza oven for us. I’ll add BBQ sauce, cheese and onion to make a BBQ sweet potato.

Now, I can’t eat that every day, I’ll get bored. But, there are a lot more things one can make with sweet potatoes; veggie patties for instance. Kati made some sweet potato veggie burgers when we hung out on Saturday, so I wanted to expand on that. And of course, I went a little nuts. The patties ended up being a little lose because I didn’t want to put flour in them (used milled flax seed but didn’t have a lot), but they still cooked really well.

This recipe is vegan at the start. I put cheese on top of mine (are you surprised?) but you don’t need to put dairy on it. You also don’t have to leave out the bun like I did. While it does take a little while, it’s only because the sweet potato takes a while to cook. You can shorten the cooking time by slicing the potato.

Sweet Potato Veggie patty with fried egg and a side of avocado egg salad.

Here’s what to get from the store:

Sweet Potato
Button mushroom
Spinach
Black Beans
Chickpeas
BBQ Sauce
Roma Tomato
Red Onion
Mini Sweet Peppers

Sweet Potato Veggie Patty

1 sweet potato
4 button mushrooms
1 cup spinach
1/2 can black beans, drained
1/2 can chickpeas, drained
1/2 red onion, diced
5 cloves garlic
1 cup milled flax seed
1 tbsp BBQ sauce
Splash lemon juice
Salt, pepper, paprika

  1. Wrap your sweet potato in foil and bake in a 450 degree oven for 45 mins or until cooked through.
  2. In your food processor, put the mushrooms, spinach, beans, onion and garlic. Blend until a little smoother. Cut your potato a little bit and add it to the blender. You can leave the skin on or take it off.
  3. Add the BBQ sauce, lemon juice, flax seed and seasonings. Blend until smooth. Taste to adjust seasonings.
  4. To help firm up the mixture, refrigerate for 6 hrs to over night.
  5. Oil your cast iron (or oven safe skillet) pan. Make balls out of your mixture and flatten them slightly into your pan.
  6. Put the pan into a 350 degree oven. Cook 10 minutes on each side, or until browned. You can add your cheese at this point to melt it, or take it out of the oven.
  7. Serve with your favorite toppings, such as a mild pico de gallo, fried egg, bbq sauce, ect.

Milk Pico de Gallo

1 Roma tomato, diced
1/2 red oinon, diced
2 mini sweet peppers, diced
1/2 tbsp lime juice
1 tbsp lemon juice
Salt, pepper

  1. Mix everything together in a bowl, taste to adjust seasonings. Serve on your favorite burgers, tacos or eat with a spoon.

Today it was about 45 degrees, I have the day off and decided to take a walk. I ended up walking down to the beach, and it was actually nice. Sure, there was still some snow, but it was nice. Even though part of the lake has frozen in areas, it was actually warmer near the lake. There’s something calming about standing on an *almost* empty beach staring out at the water. Even without the sun, it was still really nice. Find your calm space.

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I’m Back Baby!

Posted on January 4, 2018. Filed under: Main Course, Uncategorized | Tags: , , , , |

Guys it has been a LONG few months. From the time I started working at my second job, I had maybe a week off total. It’s been exhausting, to say the least. Even if I’ve had time to cook, I hadn’t had time to post anything. I’ll be posting 2 posts today (should be 3, but I can’t remember all that went into my curry, sorry!)

Now, you must be asking, “How does she have time to post stuff now?” Well, I left my second job a little after Christmas because I’ll be training to shift supervise at Unos, and I’m pretty excited about it. Sure, I’ll be working a lot, but not nearly as much has I have been.

Now, onto the food, tha’s why you’re here, right? Few weeks ago I was really wanting potato soup (again, I know), but it’s my favorite thing. I wanted to make it easy on myself and make it in my crock pot.

Nice thing about crock pot cooking is that you set it, leave, come back and the food is done. Nice thing about vegan crock pot cooking is that it takes even less time to cook.

This recipe is SO easy. If I do it again, I would put less jalapenos (in retrospect, 2 full unseeded jalapenos were too many) it’s also vegan, AND it has beer.

IMG_20171219_142940_962.jpg

Here’s what to get from the store:

Vegetable broth
Sweet Potatoes
Red Potatoes
Jalapenos
Button Mushrooms
Black beans
Beer of your choice (I used Three Floyds Alpha King)

Easy Two Potato Beer Soup

2 Sweet Potatoes, diced
2 Red Potatoes, diced
1 Jalapeno, diced
5 cloves garlic, smashed
1 yellow onion, diced
5-6 button mushrooms, sliced
1 container vegetable broth
1 bottle of beer
1 can black beans
Salt, pepper, paprika, cayenne

  1. Throw everything but the beans and mushrooms into the crock pot. Season just a little but, and turn the pot onto high.
  2. Once everything is cooked through, place a good amount of the soup into your blender and blend until smooth. You can put as much or as little as you like, depending on how chunky you want your soup.
  3. Add the black beans and mushrooms and cook a little longer.  Taste to adjust seasonings.

That’s it!  One of the easiest things I’ve made in a while, and it lasted a while so I had warm food for a week.

I’m going back to just doing grains on the weekends; just fruit, veggies and maybe meat during the week. I want to see how cut I can get before I go on vacation, worked before my birthday, it’ll work again.

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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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Holy Fiber Batman!

Posted on January 12, 2017. Filed under: Main Course, Uncategorized | Tags: , , , , |

Sorry everyone, I got really lazy after Christmas and just didn’t post. I’ve also only cooked one thing. Everything else has been dinners of crackers, cheese or my salad. This time of year messes me up, and for some reason, I’ve lost the desire to even cook anything new. I’m hoping it’ll change soon, something will pop up in my head.

The week after Christmas is pretty busy at work, so making something that would last a while was key. I worked quite a few 1-9 shifts so I also wanted something filling. I also didn’t want to have too much active time. It had been a while since I had used my crock pot, so why not? Crock pots are great because you can just throw everything in there and just leave.

When I was looking at vegetables to add to my dish, which I’ve called a chili/stew, I came up with sweet potatoes, zucchinis and a crazy amount of beans. I had a bag of my parents’ frozen broccoli and some of their frozen tomatoes, so why not add that? The result was tasty, filling and FULL of fiber. Like, lots of bloating. Lots and lots. Something cool that happened was the broccoli actually disintegrated into the broth, adding some extra body to the base of the stew.

This recipe is super easy. Prep is about 15 minutes, and as long as you stir every once in a while, you don’t have much else to do. In risk of sounding like the Barefoot Contessa, if you don’t have organic broccoli and tomatoes in your freezer, store bought is fine. Just make sure the broccoli is diced very small so it will melt into the broth, and just double the amount of canned tomatoes you used.

Vegan Chili/Stew with Zoodles

Here’s what to get from the store:

Canned diced tomatoes
Frozen broccoli
Carrots
Green Beans
Zucchini
Jalapeno
Mini Sweet Peppers
Shallots
Onion
Sweet potato
Kidney Beans
Chickpeas
Black Beans
Veggie Broth

Veggie Chili/Stew

32 oz canned diced tomatoes
1 qt frozen broccoli
2 sweet potatoes, diced
2 carrots, diced
1 Jalapeno, diced and deseeded
5 mini peppers, diced
1 cup green beans
1 shallot, diced
1 sweet vidalia onion, diced
6 cloves garlic, diced
32 oz veggie broth
1 can kidney beans
1 can chickpeas
1 can black beans
Salt, pepper, turmeric, cayenne, paprika
1/4 zucchini per bowl

  1. In the order of the listed ingredients (save half of the can of tomatoes) layer everything but the beans in your crock pot. Pour the broth and the rest of the tomatoes over top after seasoning. Turn the crock pot on low, cook for 5 hours, stiring on occasion.
  2. When the sweet potatoes are almost cooked through, add the beans and cook for 30 minutes more.
  3. Using your spirilizer, make some zoodles and place them in the bottom of each serving bowl. Pour the chili/stew on top.

Rocky and I are no longer seeing each other. I’m sad and I’m still trying to process it a little. It’s crazy how knowing someone for only three months can impact your life.

Instead, I’m trying to focus on myself again. I hadn’t been practicing my yoga as much as I should have and I know that was not only affecting my energy level, but my body image. This time of year is hard on a lot of us, and we need to focus on being mentally healthy, not just physically healthy.

I lost my little fitbit zip last week, and decided to take my saved money and bought one of the new Charge 2s. (And some new yoga pants…and wine and coffee…I went to Targer). It not only does the normal stuff, but it also keeps an eye on heat rate and sleeping patterns. I’ll be interested to see what my sleeping looks like.

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Thank you, kind sirs

Posted on November 10, 2016. Filed under: Main Course, Uncategorized | Tags: , , , |

Some people shop, others exercise, drink, or paint when they’re stressed. I cook. I used to shop, but I’ve been watching my money and cooking is much more rewarding.

But enough of my feelings of yesterday. Monday I went to the grocery store after not going last week. I got everything I needed, but was trying to figure out what to make this week. I felt that I’ve done a few too many soups/curries in a row and wanted to do something different. I walked around Aldi for what felt the 10th time when I walked past a cute gay couple looking at condiments. One of them said “Oh, for the veggie burgers?” And that threw me back to Shawn’s 30th birthday. She had a party (her birthday is 3 days before mine) and made sweet potato burgers. I couldn’t remember all that was in them, but I figured, how hard could it be? I grabbed a sweet potato and a can of chickpeas and went on my way.

For me, recipes develop themselves in my head over about a day. I come up with the original idea, sometimes mention it to someone, and then finalize it while I’m prepping the ingredients. I worked this morning, and mentioned it to my manager and she said everything sounded a little loose, so I added quinoa. Well, the patty is still a little loose, but it’s almost like eating mashed sweet potatoes on a bun, what could be better?

This recipe is very easy, and while the finished burger isn’t vegan, all you have to do is not use cheese or the Sriracha aioli and it will be vegan. I know I’ve already talked about my love of sweet potatoes, so I won’t delve into why they’re the best.

Sweet Potato and Chickpea Veggie Burger with Sriracha Aioli

Here’s what to get from the store:

Sweet potato
Canned Chickpeas
Quiona
Sriracha
Sandwich thins
Spinach
Eggs (if you’re doing the aioli)
Smoked gouda (optional)

 

Chickpea Sweet Potato Burger with Sriracha Aioli

1 sweet potato, diced
6 cloves garlic, diced
1 small sweet onion, diced
1/2 cup cooked quiona
1 can chickpeas
Salt, pepper, turmeric, paprika, cayenne
Smoked gouda (optional)
Sandwich Thins

For the Aioli

1 egg
3 cloves garlic
1 tbsp lemon juice
1/2 cup olive oil
1 tbsp Sriracha
Salt and pepper

  1. On a sheet pan, put the sweet potato, garlic and onion. Cover in olive oil and season with salt, pepper, turmeric, paprika and cayenne. Roast in a 350 degree oven for 15-20 minutes or until the potato is cooked through.
  2. Put the potatoes, onion, garlic and chickpeas in a food processor and blend until smooth. Add the quinoa, blend again and taste to adjust seasonings.
  3. Let cool and make the aioli: in a blender, place the egg, garlic, sriracha, lemon juice and seasonings. Blend until frothy. Slowly add the oil while blending until thick. Place in fridge until use.
  4. Preheat your cast iron skillet, but leave the heat on low. Make the mixture into a ball and flatten into the skillet. Brown on both sides then put into a 350 degree oven and add smoked gouda if you like.
  5. While the patty is in the oven, toast your sandwich thins, put spinach on one side and the aioli on the other side. Feel free to add the veggies you like.

Today one of my coworkers brought up a good point. “Vote for who you want, if your person one, you should be happy, but don’t fight about it.” A lot of people I know are mad. I understand, I’m not mad but I’m not happy. While the person who one is awful, his running mate is worse, and his most vocal followers and more worse than that. The next four years are going to be rough. I have many friends that I’m worried for because I’ve already heard of women getting harassed in his name. I have friends who are afraid of conversion therapy and others afraid to face their families. I will stand by all those people. Each and every one of them is an amazing person and doesn’t deserve to be treated badly. This is 2016, not 1950. We need to rise above.

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Shame on me!

Posted on November 7, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

Guys, I’ve been a bad blogger. I made a dish probably about two weeks ago and haven’t posted about it yet. Shame on me.

As I’m sure you can tell, I’ve been on a vegan kick. While my diet is omnivore, I don’t generally buy meat and most of the time end up eating vegetarian and vegan foods. I know I’ve talked about this before and you’re probably getting a little tired of it.

It’s officially November and that means Thanksgiving, cold weather, and comfort food. Well… scratch the cold weather part. It’s 71 and sunny today. And I have to work. Of course. (I’d rather be reading by the lake). But, a few weeks ago we did have our normal dip and it did get down to the mid 40s/low 50s. I had been racking my brain on what to make for the week, and kept coming up empty. But then I remembered I had some rice noodles and a large box of coconut milk, and thought of a curry soup. (Yes, I know my last few posts were about curry, it’s good). I also had some asparagus and other veggies, and a soup was born.

I love soups, most of the time I prefer really creamy soups, but the right broth can make any soup delicious. On top of that, soups are actually very easy because making them involves flavor development, down time, and you can throw anything you have into the pot. They can be as healthy or unhealthy as you like, as carnivorous or vegan as you like.

This soup is very easy. Since there’s no meat, cooking time is cut down, but not too much because flavor development is important.

Cumin Spiced Coconut Curry Soup

Most of the things I had laying around, but if you don’t, here’s what to get from the store:

Boxed coconut milk (32 oz)
Asparagus
Baby bella mushrooms
Mini sweet peppers
Carrots
Fresh Basil
Rice Noodles
Seasame seeds
Garlic
Miso paste

Cumin Spiced Coconut Curry Soup

5 cloves garlic, diced
5 baby bella mushrooms, sliced
Handful of asparagus diced
3 mini peppers, diced and deseeded
2 carrots, diced
1 tbsp. sesame seeds
32 oz coconut milk
1 serving rice noodles, soaked in hot water
2 tbsp. miso paste
Salt, pepper, turmeric , cumin, sriracha, lemon juice, fresh basil

  1. Sauté the garlic until fragrant. Add asparagus, carrots,  mushrooms and peppers, cooking until asparagus is bright green Make sure to season with salt, pepper, turmeric and cumin at each addition.
  2. Add the sesame seeds to toast.
  3. Add the miso paste to coat, then the coconut milk.
  4. Bring to a simmer, add sriracha and lemon juice; taste to adjust seasoning.
  5. Lower the tempter and let cook for about 10-15 minutes. Taste one more time.
  6. In a large bowl, place the soaked rice noodles and top with the broth and fresh diced basil

The closer real winter gets the more I’m fearing it; this has been very mild fall and that means January and February are not going to be fun. Being a Midwestern girl I’m completely used to the cold weather, but my recent weight loss over the past 4-5 years has made me extra susceptible to cold. Even though my metabolism is higher, there is not as much padding as there used to be. Expect me to be making a lot more warming things over the next few months.

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Green with Envy

Posted on October 19, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , |

You know what’s great about cooking? You don’t really need a recipe, as long as you know the basic flavor you want, you don’t need much else. You know what’s great about vegan cooking? It’s super easy. Why? It’s mostly vegetables, grains, nuts and beans. You don’t have to worry about cooking a meat, and if things aren’t 100% cooked, they may not kill you.

I hadn’t been sure about what to cook next for a while, and I asked the Facebook world. One of my good friends suggested curry. I’ve made curry many times, but I hadn’t made green curry yet. The last time I had curry I had a Thai Green curry with zucchini and tofu and thought it would be easy to replicate. I was right, while it wasn’t as spicy as the one I had at the restaurant, it was still favorable.

The nice thing about curries is that they can be vegan, full of vegetables and overly delicious. While they can take some time, they are very easy. This green curry is very easy, full of protein and will make you wonder why you ever ordered delivery from that Thai place again.

Green Curry with Tofu and Vegetables

Here’s what to get from the store:

Thai Green Chili Paste
Coconut Milk
Bamboo Shoots
Zucchini
Corn
Red Chili Paste
Jasmine Rice
Onion
Tofu
Button Mushrooms

Green Curry with Tofu and Vegetables

2 small zucchini, diced
1 cob of corn, corn removed
1/2 onion, diced
5 button mushrooms, diced
5 cloves garlic, smashed
1 can coconut milk
3 tbsp green chili paste
1/2 block tofu, cubed
1 can bamboo shoots
1 tsp red chili paste
Salt, pepper, tumeric
1 cup cooked Jasmine rice

  1. In a saute pan, saute the onion and garlic until fragrant. Add the mushroom, zucchini and corn. Saute until almost cooked through, adding salt, pepper and turmeric.
  2. Add the tofu and saute until the tofu is slightly browned.
  3. Pour the coconut milk in along with the green and red pastes and stir. Add the bamboo shoots and taste to adjust seasonings.
  4. Serve over cooked Jasmine rice.

I’ve been doing some cardio before my yoga, and today I discovered that I’ve been doing burpees wrong. I did them right today, and man, not only do my legs hurt, so do my arms! I’m really happy with how much more in shape I’m in. The problem is that I had a cold and the end of last week, nothing huge, just a little congestion and lack of appetite. The congestion is starting to go away but my appetite isn’t really coming back. I’m a little confused, I know my metabolism hasn’t slowed down, and I don’t have any other symptoms. I’m not worried, I know my appetite will come back, I just don’t want to go back to just eating once a day like I used to. It’s not good for you, humans need to eat more than that to keep their bodies going. The important part about that is that the right foods need to be eaten, not just bad stuff. But, eat the bad stuff to, just eat your salad first.

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What do you eat, anyway?

Posted on September 29, 2016. Filed under: Main Course, Uncategorized | Tags: , , , , , , , |

I talk about food at work a lot. It’s an easy thing to talk about and it really gets quiet customers talking. (And I get tired of talking about the weather all the time). I was telling someone about vegan food and he said “what is a vegan meal anyway?” It can be a  valid question, while I do know a lot of people who eat vegan and vegetarian, a wide part of the population doesn’t and I’m sure they don’t realize how good vegan food can be. On top of that, it’s really easy to make.

The weather finally turned and it’s been raining all day today. I walked down to a liquor store and Walgreens and had to giggle to myself. I had on sweatshirt with my hood up, and I passed a few people wearing winter coats.  I sometimes forget that not everyone in the city grew up here. I also forget that while I’m cold right now, some people are WAY colder.

Cold means soup, at least for me. The last time mom and dad came up they brought me some frozen green beans and heirloom tomatoes from their garden. I’m sad I didn’t get any fresh ones (work and moving kind of put a damper on that) but that meant I had to come up with up with something to make with frozen veggies. Soup seemed the best route, specially since the frozen heirlooms have extra water in them to help make a broth.

This recipe is super easy, it does take some time because I used raw chickpeas instead of canned (you can use canned, Aldi didn’t have them the last time I went) and the tomatoes do need to stew down a little bit. Not only is it easy, it’s also vegan and 100% good for you.

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Here’s what to get from the store (if you don’t have fresh veggies)

6 heirloom tomatoes
Chickpeas
Green beans
Carrots
Onion
Asparagus
Corn

Vegetable Soup

6 Heirloom tomatoes, cooked and peeled in their water
1 cup uncooked chickpeas (or 1 can)
2 carrots, chopped
1 onion, diced
5 cloves garlic, diced
2 cobs of corn, corn cut off
1 cup green beans
1 cup asparagus, diced
4 cups water
Salt, pepper, paprika, basil, oregano, red pepper flake

  1. If you already have stewed tomatoes, you can skip this step. If you don’t, quarter the tomatoes, boil them until soft, them remove the skin and set aside.
  2. If you have raw chickpeas, soak a cup of them over night .
  3. In a large saucepan, sweat the onion, carrots and garlic. Once they are translucent, add the tomatoes and their extra water. Stir, season, and squish the tomatoes. Bring to a boil and add the uncooked chickpeas. Let simmer for 20-30 minutes or until the fluid is reduced by half. Add the water, season again and let cook until the chickpeas are cooked.
  4. Add the asparagus, corn, and beans. Simmer until the vegetables are cooked. Serve topped with fresh basil.

I’m glad I’ve found yoga, it’s helped me stay focused, and even in a better mood when the weather gets crappy. I’m going to try to not tan this winter, it was my crutch last winter thanks to the warmth. We’ll see how long it lasts.

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