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Posts Tagged ‘vegan buffalo chickpea dip’

It’s not all that often that the beau and I get more than ten hours together; eight of those hours spent sleeping. But with New Year’s Day being yesterday and the blizzard blowing into town today, we’ve been side by side for hours. And I kind of like love it.

No set plans. Records playing in the background. Little birds on the back porch feeding, chirping and hopping away. Good reads. Even better food ready to be prepared. Plenty of vodka and orange juice and winter ale on hand. 

We will have to venture out to pick up our Field Goods delivery but I’m happy to strap on my snowshoes and frolic in the snow.

For those of you that will have to shovel at some point over the next three days, I’ve got a dish that will fuel you for hours. Or if you’re crazy like myself and will attempt to *run* in this nonsense, this dish will fill your belly after you thaw out. Either way, it’s tasty, hearty and packed with nutrition.

Snow Day Scramble feeds two very hungry people or four with less of an appetite (thanks to the mimosas)

  • 1/2 red pepper
  • two big handfuls of swiss chard, thinly sliced
  • 1 medium carrot, shredded
  • 1/2 yellow onion, diced
  • 1 block extra firm tofu
  • nutritional yeast
  • salt & pepper to taste
  • turmeric (gives it that yellow egg-like color)

Saute your veggies in either EVOO, stock or water. Once the onions are translucent, crumble in the tofu and add your spices to taste. Sometimes we also add: curry, cumin, paprika and mustard. Also throw in a big handful of nutritional yeast and about a quarter cup of water/stock. We learned this trick from Sarah over at X’s to O’s Bakery (recognize anyone in their cover photograph?!) at the Albany Veg Fest this fall. If you add the water/stock, then the tofu will stay moist like eggs instead of drying out. Turn up the heat to let the liquid absorb/burn off, and then stir in another big handful of nutritional yeast. I’m telling you, don’t hold back!

Serve with homefries, Ezekiel toast, “sausage” and/or hot sauce and you’ve got yourself one kick-ass breakfy.

Next up in our kitchen: buffalo chickpea dip! Oh, it’s gonna be a good day!

 

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augies

pinot

Reading: I’m about halfway finished with Following Atticus: Forty-Eight High Peaks, One Little Dog, and an Extraordinary Friendship by Tom Ryan and I love it. I actually started reading it back on July 4th on the train down to NYC, but because I had three other books out at the time, this one took the backseat. I’ve only hiked one mountain in New Hampshire but can relate to many of the stories because of my personal journey to become a 46er. A close friend of mine just moved closer to NH and I have high hopes of visiting her and heading out for some long hikes. Most likely not this summer but hopefully this autumn.

Watching: Now that we have the Internet, we are starting to catch up on all of our shows. Don’t cringe when I tell you this but… we are officially caught up on The Bachelorette AND got to watch the finale live at Phil’s house. Thank you Phil! Surround sound and homemade kettle corn, I’ve got the best friends in town. I’m not going to discuss the outcome because I know that a few of you out there haven’t seen it and I don’t want to spoil it. Let’s just say, it was NOT I was expecting/had hoped for. Let’s see… Breaking Bad and Mad Men both have a new season up on Netflix, I’m dying to see the last season of Sons of Anarchy and I have to check if there’s any random Modern Family episodes out there that I haven’t seen.

Loving: The last week of cooler weather was absolutely fabulous. Unfortunately for me, I pulled a muscle in my right shoulder and missed out on all those morning runs. Today was my first day back out there in a week and despite the soreness and slight pain, it felt great to be in motion once again. I was starting to feel anxiety because I couldn’t run; it really is my time to work things out in my head. I’m looking forward to attempting a super long run this Saturday and feel super accomplished once I get home to shower before working the market. I’m also loving the following: whoopie pies, a freshly swept and mopped apartment, buffalo chickpea dip for dinner, MGMT radio on Pandora and kitty kitty cocoa puff when he’s trying to apologize for shitting on the curtains. Yes, that happened this week. Twice.

Wondering: If I can paint our kitchen? Our landlord has already approved us painting the bedroom and living room walls white, but I’d love to have a chalkboard wall in the kitchen. Oh! And have you checked out Vegan Cuts lately? You may see some familiar faces and deals featured on their website.

Looking forward to: Next weekend when I head to Massachusetts to visit Lindsey! I haven’t been out to visit her since my 25th birthday and she recently moved- I can’t wait to check out her new digs! She’s going to run my long run with me (ten miles) which I’m psyched about because each week I set out to do them alone. It gets lonely out there sometimes and the change of scenery will hopefully make the miles fly by. I can’t wait to have her all to myself and catch up like the good ol’ days.

Thinking about: A family that I know that was impacted greatly by a fire earlier this week. As you may have heard, Augie’s Family Style Italian Restaurant burnt to the ground on Monday. As you may not have known, the owners- the Vitiello family- were the people that I worked for for six years, taking care of their four kiddos. I have many great memories in their restaurant and personally know many of the awesome staff members. Augie has set up a fundraiser for his staff, so that he can continue to pay/support them during the rebuilding process. If you have any extra cash and would like to donate, visit the webpage here. He’s offering different valued coupons should you choose to donate at those levels ($25, $100, $250). It says a lot when the community has already donated more than $10k in just four days; thank you ahead of time if you choose to support, even if it is just ten bucks.

Eating: The beau and I were on an Indian kick but that all changed when I got a hankering for buffalo chicken dip. His solution: buffalo chickpea dip! So, so good! Besides a couple random dinners, we had stir-fry, summer salads, plenty of green shakes and even some apples dipped in cookie butter. I know I’m saying this a little prematurely, but I seriously cannot wait until autumn! It’s my favorite season and I can’t wait to go apple picking because these leftovers from last year are tart! I can wait and will enjoy every summer vegetable as much as I possible can.

Planning: my workouts for the next month to ensure myself that I’ll be prepared for next month’s race. It’s been over a year since I’ve last raced and I don’t want to get anxious and feel unprepared. I’m still setting a pretty high goal for myself and with having to skip two long runs so far this month, the goal right now seems out of reach. I’ve got some hard work ahead of me but I’m willing to give it a shot!

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