Food!

Aug. 9th, 2015 02:39 pm
ofearthandstars: (Avocado)
So my partner, L., has really fantastically taken over the cooking since it's been difficult for me to stand around the kitchen with all my weight on one leg and trying to carry plates/etc. with crutches in hand. He decided to not only cook, but to pull together what he called a "Vegan Around the World" menu that we've been enjoying. He's done the shopping, the prep work, and even come to the table armed with a few facts about each country/region the dish represents.

Here's the stuff we had last week:

Tonight I think we're going with General Tso's Tofu since we just finished watching The Search for General Tso.

I decided to help do some of the searching for the coming week and this is what we have for the que (am updating w/ reviews as we work through!):


Sure, many of these (especially having been veganized) may be more of an Americanized version, but I also tried to find traditional dishes that were "accidentally" vegan.

Now I am very hungry. And excited about dinner.
ofearthandstars: (Avocado)
A little planning/jotting down - I bought a bunch of ingredients to make things, but I'm starting to forget what I wanted to make! Terrible, terrible planning this week.

-Peach Salad w/ Chipotle-Maple Dressing
-Spiced Sweet Potato Hummus
-Baba Ganoush with Roasted Veggies
-Thai Chickpea Almond Curry
-Chocolate Cherry Black Forest Smoothie and Pineapple, Mango, Banana, and Kale Smoothie
-Broccoli Fritters
-Pizza Potato Skins
-This is probably too much work and I'll never actually do it, but these ice cream snickers cakes

Also, I think I may have shared this in the past, but if not, don't be afraid to try these Chipotle Not-Chicken Salad Wraps. The salad comes together very quickly and is good by itself (though I love in the collard leaves, too.) Let me rephrase - it is fucking magical. I am a little addicted to it.

With all that in mind, it seems appropriate to share this awesome post from Shakesville: A Letter about Food and Judgement.
ofearthandstars: (salud)
I have a had a very boring diet the past few months.... I'm not sure why, other than I fell into the trap of making myself things that were comfortable/easy, so I was often eating the same breakfast (avocado on toast) and lunch (tofu wrap with veggies and tamari/lemon sauce) everyday. This is, I feel, not very good for me from a nutritional perspective, so in the last few days I've been trying to scope out new recipes and add a little diversity to my palate. Just to make sure I stay on top of this, I'm posting a few of the recipes that I've been making/eyeing. A lot of what I'm focusing on is pretty veggie intense, because my body is craving veggies and legumes.

Baba Ganoush with Roasted Veggies - I don't know why I didn't think of it, but it's so much better with lightly roasted veggies! Also, this is the first eggplant recipe I've made in a while that I haven't managed to completely f*ck up!

Rice Paper Rolls w/ Hoisin-Peanut Sauce - Made this for lunch today. Sooooo yummy, although my rice roll looked like crap. I was actually lucky enough to find rice paper locally, so I can make more!

Hot Layered Hummus - I haven't made it yet, but it I am intrigued. Also a little scared, because I do have a hard time envisioning a good hot hummus dish.

Bibimbap from The Lusty Vegan - Made this tonight. It is not so healthy (so much oil!), but it is oh-so-good. Just amazing, and a very nice first attempt at bibimbap for me.

Vegan Asian Tacos - These look amazing, although I don't use daikon radish very much (will have to find it), and I don't know where to begin to look for vegetarian mushroom-flavored oyster sauce.

Sauted Veggie & Bean Wrap with Spicy Tomato Mayo - This looks yum, but I would probably cheat and start with Just Mayo + the kicks, because if I don't have to dirty up the food chopper, I don't wanna.

Either this Southwestern BBQ Pizza or this BBQ Chickpea Pizza w/Ranch - I don't really want the fuss of making a GF pizza crust, but I think I'd prefer the chickpeas to the tempeh.

Okay, that is it. If you know of good, trusty (vegan, please) recipes that you are willing to share, I am open to seeing them!

Oompf.

Jul. 24th, 2014 10:20 pm
ofearthandstars: A bouquet of yellow/orange spring flowers. (floral)
Today was a work-at-home day, which meant I got to sleep in a wee bit before starting in on the daily grind. Sleep is my precioussssssssss. \o/ With the boys at home during the summer, I've been spending more time in the office because here = loud/distracting. I think L. probably cries when I leave for work, but he's usually in one piece by the time I get home, and so are the boys, at least, they are for now.

It was a very stormy day (they started as early as 10:00 a.m.), but I did manage a small 1.5 mile run this evening in between downpours. It may have been a little further than I should have gone, since upon removing my brace I felt the grind kicking in, but in good news, I'm not in any pain. I think I'm going to stick with piddly runs for next week, too. So. Damn. Frustrating. But necessary, because I do not want to ruin my knee.

Anyway, tonight I made pineapple salsa! It is the pretty.+1 )
Undressed pineapple was on sale this week, so I bought some and decided to make this Grilled Tofu with Pineapple Salsa and Coconut Rice. I made a few changes to the recipe:
  • I used Freekeh (tamari-flavored) instead of brown rice, because I did not want to wait 45 minutes (Freekeh cooks in 20-25), and I used a can of full-fat coconut milk + 1 1/4 cups water for cooking it in. It had a little extra liquid in it at the end of the cooking time, but I took the lid off per the recipe and let it "steam" a bit, and it came out perfectly creamy. I did not add any oil.
  • I only had one jalopeno for the salsa :(. However, I made the most of it by leaving in many of the seeds. I also took the salsa and put in the food processor very briefly to get it the above consistency, trying to leave some texture. It was pretty as it was simply diced, but my younger boys do not like big chunky salsa where the veggies are obvious.
  • I cut the tofu into 12 triangles and marinated it in advance (about an hour?) in a tamari/lemon juice mixture (3 tbsp each). This is one of my favorite marinades for tofu. I cooked the tofu on my ancient George Foreman grill, and other than a couple of pieces that crumbled a bit (I cut them too thin), it came out beautifully, with nice grill lines and everything. I meant to take a picture, but I was too busy shoving the food down my face.

Overall, it was very nom, and I have just enough leftovers to pack into a tortilla for a nice lunch tomorrow. \o/

And now, Defiance!

ofearthandstars: (Recipes)
Yesterday I ran 0.8 miles and then walked the remaining 1.2. My knee seems to tolerate these "baby runs" but I have to admit that running for less than 10 minutes feels a bit silly. Today I simply rode my bike, about 6.5 miles, and I used the lower gear more than I would have liked. It was drizzly and rainy for that.

Last night I made these black bean and sweet potato enchiladas with tomatillo sauce. They were really quite good; I liked the tomatillo sauce and hope to use it on other things. We're having the leftovers tonight, along with some sliced grilled tomatoes from my grandfather's garden. (Yes! My parents visited my grandparents last weekend, and they sent back 4 watermelons and 10 tomatoes for us!)

Today I lazed around in the kitchen and tried out a few recipes from my latest cookbook find (which I really like thus far). I tried making some zucchini chips, but I guess I didn't check them well enough because I burned 90% of them. The remaining 10% were pretty good. I also made some cherry-pepita granola bars that came out pretty damn good, although if I make them again, I will do so in a larger pan so that they're aren't 3/4" inch thick. Also, they called for more sweetener than I would have liked (I finished up the remainder of my agave and my brown rice syrup).
+1 )

I'm also thinking of making this, because it appears to be NOM.

Other than that I have listened to an episode of Oh No! Ross and Carrie and watched The Lego Movie with the family (it was cute). It has been a fairly quiet day.

So here... have a Mini, doing what Mini does best:
+1 )
ofearthandstars: (Avocado)
Tonight I started out with thoughts of using a book recipe but then wildly diverged, and it came out very well and got good reviews by everyone, so I thought I'd put down what I did here so I can re-do it (L. requested that we have it again).

Ingredients

-splash of veg broth for sautèing
-about 3/4-1 cup diced onion
-2 cloves garlic, minced
-2 cups long grain brown rice
-4 to 5 tsps vindaloo curry seasoning
-2 13.5 ounce cans coconut milk (I used one full-fat and one light b/c that was what I had on hand)
-1 cup veg broth
-Salt to taste (about a 1/2 tsp)
-1 cup frozen green peas, thawed
-1 fresh mango, diced
-about 1/4-1/2 cup sweet mango chutney (I used storebought, although homemade would be good, too)
-pepper and ground cardamom to taste

Steps:
1. Saute the onion and garlic in a splash of veg broth in a large pot until onion is translucent. Add the rice and curry seasoning and stir for a moment or two to mix.

2. Add the coconut milk and 1 cup veg broth, stirring well. Bring to a low boil over medium-high heat, then turn to low, cover and simmer for 45 minutes. Add the salt prior to turning down the heat.

3. After rice has cooked/thickened, add peas, fresh mango, and mango chutney. Allow the mixture to continue to cook without the lid, if necessary, to further reduce the sauce. Add pepper and cardamom to taste (I was generous with the cardamom).
ofearthandstars: (chocolate cake)
An easy way to glamour up a regular bread pudding.

Ingredients:

~10 slices of leftover bread, or bread ends
1/2 cup dried cherries
1/3 cup unsweetened coconut flakes
2/3 cup sugar
3 cups plain unsweetened soy milk
1 cup vegan chocolate chips
1/2 block extra firm tofu, crumbled
1 tsp coconut extract

Directions:

Grease an 8 x 8 glass pan. Tear/shred the bread slices into small chunks (about 1/2-3/4 inch) and arrange in the bottom of the pan. Stir in the dried cherries and unsweetened coconut. In a medium saucepan, combine the soy milk and sugar, and heat until just simmering. Remove from heat and stir in the chocolate chips until well-melted/incorporated.

In a food processor/blender, crumble the tofu and add the coconut extract and about 1/2 cup of the chocolate mixture. Blend until creamy, then add the rest of the chocolate mixture and blend until smooth. Be careful and hold a dishcloth over the food processor/blend, as the mixture is hot and will need to vent.

Once the mixture is fully blended, pour it over the bread/cherry/coconut mixture. Make sure the bread is well-soaked, and let sit for 20-30 minutes so that the bread absorbs some of the milk. Bake for 1 hr at 350 F.

Serve with coconut whipped cream, and, if you fancy, flakes of dark vegan chocolate.
ofearthandstars: A cup of tea. (tea)
This is the most hippie recipe I've ever made. It all started when I decided I wanted to include a little more protein in my breakfasts. I don't like to eat heavy foods in the morning, and I need something quick, because I usually wait until the last minute to get up and go running. When I last went shopping, I glanced at the vegan protein powder, and nearly had an aneurysm over the price. But then I found some vanilla-flavored hemp protein powder on sale. Writing those five words together seems apolcalyptic. Still, here I sit. With a giant tub of hemp powder. Which is dark green. I don't know why, but I didn't think about the fact that hemp powder would be deliciously green when I bought it.

Anyway, not to be lazy and simply throw this treat into a smoothie, I searched around the web for protein bar recipes. I came across Angela Liddon's No Bake Protein Bars and thought that this might do the trick. I've added the ingredients/measurements I used here since they vary a little, but I should emphasize that the original protein-bar recipe is Angela's and you should completely support her site because she is AMAZING and does lots of great vegan/dairy-free/gluten-free foods, and has beautiful photos and full instructions on her blog. But if you want to try a quick-n-dirty hemp version of the above, here's my take on it:

Hemp-Oat-Brown Rice Bars

1/2 cup vanilla-flavored hemp protein powder (I used (Manitoba Harvest brand)
1/2 cup brown rice crisp cereal (I used Erewhon's GF Crispy Brown Rice)
1 1/2 cups of rolled oats, ground/blended to smithereens
1/2 cup sunflower seed butter
1/4 cup maple syrup
1/4 cup brown rice syrup
1/2-1 tsp vanilla
1/2 tbsp coconut oil
a scant 1/4 cup vegan chocolate chips

Quick instructions: Mix together the dry ingredients until everything is dark green. Add the wet ingredients and mix until it forms a thick ball (because this is what it will do). Keep stirring/prodding until everything is well mixed. Press green ball into a shallow pan and flatten with your hands until it's uniformly spread.

Melt the coconut oil and chocolate chips in a double boiler. Once everything melts, drizzle the chocolate over the bars as best you can. Put everything in the freezer and wait a little bit. Cut into bars when solid. (This is best kept in the fridge/freezer).


Photo shows two hemp protein bars drizzled in chocolate. They are disturbingly green in the best of ways.


These came out a little sweet, so you could conceivably cut back on the maple syrup. They do not have a strong hemp-y flavor. I can't wait to have one in the morning before my run.

ofearthandstars: A flame-haired woman knees in the forest that speaks to her. (flame in the forest)
There may or may not have been a few peaches on the counter that were on their way to looking sad. Those peaches may or may not have been sliced up, mixed with a little sugar and arrowroot, and then laid gently in a baking pan where they were covered with an on-the-fly crumble topping containing crushed pecans, oats, sunflower seeds, cinnamon, and brown sugar. It may or may not be have been baked promptly, filling the house with the smell of hot, sticky, peachy sweetness.

Which reminds me, I have a mess of pecans (about 3 lbs) in the freezer that I need to find more uses for. I'm thinking I may use some of them to make a savory pecan nut loaf. (Which would save me another day until needing to go to the grocery store). I'm trying to fix more meals lately with what's on hand, to keep our costs down, and to make some room in the freezer. This afternoon I'm planning to sit down with the pantry/freezer inventory and figure out what we need to get through another week. I think I already have Monday-Wednesday figured out, so it'll just be another two days. I have homemade seitan in the freezer and some leftovers from previous meals, so I think we're good.

This morning I went for my first Week 6 run for Couch-to-5K. It was actually easier than Friday's run, where I ran a full 20 minutes (no walking). thoughts on running )

Finally, linkspam, since I need to clear out my tabs:

  • The Finkbeiner Test, which is similar to the Bechdel test, except it focuses on the media's portrayal of women in science.

  • How to Respect a Transgender Person, is well, a good guide to start with.

  • The Grain of Truth discusses going gluten-free versus looking towards stone-ground grains.

  • What's Killing the Bees? informs on a new study that may indicate commonly used miticides are part of the problem.

  • SeaWorld vs. the Whale that Killed its Trainer (ganked from [personal profile] newredshoes). This article explains why I never want to visit Seaworld.

  • What Should I Do with My Life? is good if you're thinking about making changes.

  • Why Batman Can't Be Black. A brilliant piece that tackles the lack of black heroes in comics.

  • Please quit referring to the Perseids as "rare".

  • San Diego Zoo's PandaCam. Pandas. Live. SO MUCH LOVE.
  • "The Knowledge That...

    ...the atoms that comprise life on earth - the atoms that make up the human body, are traceable to the crucibles that cooked light elements into heavy elements in their core under extreme temperatures and pressures. These stars- the high mass ones among them- went unstable in their later years- they collapsed and then exploded- scattering their enriched guts across the galaxy- guts made of carbon, nitrogen, oxygen, and all the fundamental ingredients of life itself. These ingredients become part of gas clouds that condense, collapse, form the next generation of solar systems- stars with orbiting planets. And those planets now have the ingredients for life itself. So that when I look up at the night sky, and I know that yes we are part of this universe, we are in this universe, but perhaps more important than both of those facts is that the universe is in us.”

    ― Neil deGrasse Tyson

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