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Posts Tagged ‘what vegans eat’

With kitty’s diagnosis, the beau and I have had to make some changes in our daily routine. He needs to have his shots twelve hours apart, which can seem impossible for two people who rarely seem to be home. Six o’clock is the magic time and in result, I (we) are now forced to become morning people. I really don’t mind the mornings, I just don’t care for the darkness. And because I’ve found myself in a great routine of working out on lunch, I now cook in the early morning.

While the beau is in bed reading and sipping on tea, I’ve been in the kitchen either making lunch or prepping for that night’s dinner. We’ve both admitted that my meal planning has been great for saving on cash and inhibiting us from eating out too frequently. This morning I made a big batch of hummus and a chickpea salad. Lot’s of  beans protein for my post-workout meal.

Roasted Carrot Hummus adapted from The Gouda Life

  • Three monster carrots (from FG), washed and cut into 4 inch sticks
  • 4-6 cloves of garlic, peeled
  • splash of EVOO
  • salt and pepper to taste
  • 2 tbsp cumin
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lemon
  • tahini to taste (I prefer only about 1-1.5 tablespoons)

Preheat the oven to 400 degrees. Toss the carrots and garlic in the EVOO and season with the salt, pepper and cumin. Wrap in foil and bake until the carrots are soft, about 35-40 minutes. Pour  the foil contents into a blender, along with the lemon juice, tahini and chickpeas. Blend until creamy and season with more salt to taste. I added a tiny extra splash of EVOO to make it smoother.

Chickpea Salad 

  • 1 can of chickpeas, drained and rinsed
  • vegan mayo
  • finely diced red onion
  • salt and pepper to taste
  • crushed reed pepper flakes (if your heart desires)
  • few pinches of dill

Using a fork, mash the chickpeas but don’t puree them. They should be chunky with a few whole ones included in the mix. Add in a spoonful of vegan mayo and mix in your seasonings. If you have scallions, throw ’em in! If you have celery in the fridge, dice it up and throw ’em in! Really, anything goes. Well, except for gummy bears. Those wouldn’t taste good with chickpeas. But raw red peppers would!

I sliced open a pita, spread on some of the roasted chickpea hummus, stuffed in some raw spinach and filled it with the chickpea salad. Lunch was delicious! I don’t know why I haven’t made this within the last year; it really fulfilled my craving for tuna.

Be prepared for some more vegan recipes this year as I cook my way through the sunrise!

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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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Here are three small changes that I’ve decided to make/have already begun to implement and love. ‘Tis the season for setting new goals and health(ier) habits!

  1. Duolingo Did you know that this app was named app of the year? Either did I until the beau brought it to my attention. I only use a handful of apps each day and now Duolingo is part of the mix. Bet you didn’t expect me to recommend an app for a new goal, did you? Well, I’m obsessed. See, this app will teach you a new language. It’s fun, easy and best of all, free. I spoke Spanish in high school and decided to try learning French this time around. Verdict: hooked. Each morning I get up and before I can check any other app, I sit in the living room and complete two French lessons. The first lesson is a repeat of the previous day’s and then I move on to the next new one. You don’t have to repeat lessons, it’s just easier for me to retain information that way. These two lessons take less than ten minutes a day and honestly, I could keep going. You speak the language, translate, and write it. Check the app out and let me know if you decided to give it a try.
  2. Planning our weekly dinners. The beau and I are very good at throwing a meal together last minute but sometimes these meals take longer than we’d prefer. Combine that with getting home after seven or eight o’clock at night and I come down with a case of being hangry. Solution: meal and/or prepare our meals ahead of time. This concept of planning meals is new to me and I love it because it let’s the inner organizer in me out! I use what we already have on hand and take into account what will be delivered via Field Goods on Thursday. I’ve been physically writing down the meals in my planner and making a list of what needs to be purchased per each meal (if anything) and what evening I plan on serving them. It’s been making dinner a breeze! And even if dinner will take 45 minutes to cook when we arrive home late, we’ve both had something to look forward to and know what to do when we walk in the door. Another perk: we’ve been trying new recipes. This upcoming holiday week will have us thrown off a little but I’m going to try and work in meals that the beau loves to cook (i.e. his homemade sauce).
  3. Since the Turkey Trot on Thanksgiving day, I haven’t ran a single mile. I haven’t set a new goal and now because of scheduling, I won’t have access to my regular treadmill situation until mid-January. (p.s… I woke up this morning at seven a.m. and it was still dark out! THAT is what is causing this funk!) So, because I’ve used the excuses of it being too cold, too dark, or too lonely outside in the morning, I’ve decided to give at-home workouts a try. Confession: I don’t like at-home workouts. I find that it’s hard to stay motivated and give it your 100% when there isn’t a room full of people to hold you accountable. I also feel funny about jumping around and potentially disturbing the downstairs neighbor. But I’m going to throw those excuses out the third floor window and give T25 a try. Don’t know what T25 is? Google it. I’ve had this program for a while now and have worked out to the cardio disk a couple of times and it is intense. The program is typically 10 weeks long, however, I’m going to aim for 21 days. They say it takes 21 days to form a habit, right? Follow along on Instagram (my only form of photographs these days) and I’ll post a photograph after each day to hold myself accountable to you all.

Have you started making any changes this holiday season? Thought about getting a head start before the new calendar year?

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Tonight was one of those nights that I realized many things:

  • that our pantry, cupboards and fridge are pretty empty
  • I need to get back into the habit of running again in the early mornings, and
  • the dishes must be washed every single night.

I quickly washed two sinks worth of dishes after work and decided that I needed a healthy meal to ease my unexercised mind. Because of the craziness from this past weekend at the shop, we still had all of our veggies from last week’s delivery still on hand. I wasn’t in the mood for rice (again) and didn’t think quinoa would taste good paired with the veggies I thought about sautéing. I dug around and found some leftover lasagna noodles; and immediately put on a pot of water.

Random Veggie Roundup serves two hungry people

  • three or four  stalks of fresh curly kale (FG) [broccoli, brussels sprouts and zucchini would all work too]
  • EVOO
  • about three cups of sliced mushrooms (FG)
  • about two cups of sliced red cabbage (FG)
  • two cloves of garlic (FG)
  • about a cup of corn, fresh or frozen (FG)
  • veggie stock (my mom made this delicious batch!)
  • sriracha
  • Braggs liquid aminos
  • tiny splash of apple cider vinegar
  • optional: udon noodles, rice noodles, or any pasta on hand

Super easy: Cook choice of noodles as directed. I had four leftover lasagna noodles that I crumbled into bite-sized pieces.

Saute kale in a little EVOO until it is bright green, add a splash of stock if dry. Add mushrooms and cabbage and cook for just a few minutes until the cabbage becomes softer, but still snappy. Stir in corn and cook until warm.

Push the veggies to one side of the pan and cook the diced garlic in a little EVOO. It would also be delicious to add some fresh ginger (we didn’t have any on hand). Once it smells delicious, stir in with the veggies. Now add a generous splash of stock, about 2-3 tablespoons of Braggs, the tiniest splash of ACV and about two teaspoons of sriracha (less if you aren’t a fan of spice). Stir and let that start to simmer. Add in the noodles, stir and serve. Top with scallions if you have any- we didn’t, sadly.

Meals like this make me happy: they are simple and full of flavor. They also inspire me to make a shopping list!

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To piggy-back off of a previous post, instead of buying gifts for each other for the anniversary of our first date, the beau and I decided to take a day trip to Woodstock, NY. I had only driven through this little town after hiking once before but he was more familiar with it because his art had been featured in a gallery down there. I got up early to run my long run, shower, have a hearty breakfast at our regular spot and hit up the local car wash thanks to the HUNDREDS of crows that live in the trees outside of my apartment this time of the year. We were on the road by eleven and at the trail head by noon.

A co-worker suggested that we hike up Overlook Mountain, which I didn’t know the beau  would be interested in doing. Luckily, I was wrong! I think the short distance (just over a mile) combined with the fact that it was on an old carriage road were the selling points. We bundled up and started up the trail!

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We passed a bunch of people who were already heading back to the car, it was a gorgeous autumn day, and within no time had to stop to take our coats off. By the time we made it to our destination, it was getting a little grey out and snow flurries were floating in the air. We decided not to hike to the fire tower and just to the abandoned hotel because we wanted enough time to walk around town before dinner. I loved it! I read up on this old building and it was originally built in 1871 but unfortunately burnt to the ground in 1923. It was so much fun to walk within it’s walls and imagine what it had looked like over a hundred years ago.

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We spent quite a bit of time wandering around but it got cold fast, so back down the trail we went. And then decided to explore the Buddhist monastery across the street from where we parked! There was a retreat happening but we did get a peak inside of the meditation hall.

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Once downtown we shopped, visited a couple of galleries, dreamt about purchasing antiques and laughed plenty of laughs in a neat children’s toy store.

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Seriously, what are those naked baby angels? And did you ever get to dissect owl vomit?

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The beau had originally suggested a trip to Woodstock because he had found an all vegan restaurant for us to have dinner at: Garden Cafe on the Green. Reservations were at five and we had a cute little seat in the window.

I think we were both overwhelmed to have so many options! We both agreed that we should try as much as we wanted/could and that we did! Besides the wine and side salads, this is what we ordered:

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For appetizers: the caesar salad with toasted almonds and the quesadillas with roasted red peppers and kalamata olives. The salsa, guacamole and sour cream were a big hit in my book!

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Dinner for him: pasta with “meatballs” and garlic bread. A classic!

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Dinner for her: wild and brown rice mushroom saute, cornmeal crusted tofu with red wine fig sauce, butternut squash terrine with pistachio swirl and roasted brussels sprouts. Out of this world delicious!

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For dessert: warm chocolate brownie with a scoop of vanilla ice cream. This serving was huge! Bigger than my hand! My only criticism of this rich, creamy dessert is that it wasn’t a brownie; it was a cake. Of course neither of us complained!

It was a wonderful day. Not buying gifts for each other was a great decision and I enjoyed spending time with him rather than money on an object. I would highly recommend this small town to any New Yorker looking for a day trip, even with the winter weather pressing us. Just remember to bundle up and hold the hand of your loved one.

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In this week’s bag:

  • brussels sprouts: these will be roasted and then baked into a macaroni and cheese with soy chorizo.
  • spaghetti squash: gobbled up this afternoon with leftovers! I got up at 6 am to bake the squash and then packed them into our lunchboxes with lentil meatballs and homemade sauce.
  • yellow onions: will be used in the “cheese” sauce for the mac & cheese mentioned above and also the carrot soup below.
  • salad mix: all that talk about pasta requires at least one salad for dinner, tonight.
  • kale: while the squash was baking, I made a big pot of short grain brown rice. I picked up some shredded unsweetened coconut on lunch… you know what that means… all time favorite kale dish!
  • cameo apples: Sliced and dipped in peanut butter, simple but the best morning snack at work.
  • yellow carrots: all time favorite soup time!

I literally LOVE everything in this bag! And could repeat it for another three weeks before the frozen goods kick in.

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And while we’re on the topic of veggies, this weekend the beau and I will be vending at the Albany VegFest 2013. Stop by and check it out! There will be demos, speakers and samples galore! Make sure to say hi if you do pass through! Stay happy and healthy my friends!

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Let’s see, we no longer have internet at the apartment. We took a day trip to Woodstock, NY. I flew down to Baltimore on Thursday for a conference on Friday and am back in state to work at the shop today for the Farmer’s Market. It’s been a little busy.

For the first time since signing up for Field Goods, I don’t have a photograph to share with you all. When I reminded the beau that he’d have to pick up the veggies, the first thing he said was “I’m not taking a photograph!” And I don’t blame him, he would rather dive in; and dive in he did. I know we have a small serving of mustard greens left, apples, more turnips for roasting and cider. Our favorite autumn drink: hot cider with a shot of caramel vodka. You’re welcome.

I didn’t get to sight see much while in Baltimore but I did enjoy my very short stay. There were many colleges in the area which meant there was a ton of foot traffic, interesting shops scattered along the streets and many restaurants that I would have loved to eat at and sample. I did a quick search online once I checked into my hotel for the best vegan place to eat and hands-down the response was The Land of Kush.

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Everything on the menu is vegan and the minute I saw the macaroni and cheese, I knew I needed a side sample. Once deciding on the special platter (one entree, two sides), I opted for the Kush BBQ Ribs smothered in BBQ sauce and the collard greens.

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It was all so good! The collards were a little bland, but when paired with the mac & cheese, it was the perfect bite. Now for the ribs (soy protein), I haven’t tasted BBQ like that in a looooong time! There were red peppers in the sauce and bites of potatoes; I regretted not grabbing a hunk of corn bread to lap up that sauce! I was very satisfied and let the guys behind the counter know. They were welcoming and hinted that I should drop by again after I told them that I’d have time before my flight on Friday night.

And that’s just where I returned after dropping a few new colleagues off at the train station. Hey, I was only like three blocks away… and when in Baltimore…

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This time I chose two crab cakes, more mac & cheese and the live kale salad. My little sister is obsessed with crab cakes (she will order them off of any and all menus) and let me tell you, this would have fooled her. Again, I haven’t had a crab cake in over a year now and my problem, I’m now craving them and they’re miles away! The beau and I will have to start experimenting with soy protein to try and recreate theirs.

I’m also going to try and recreate the kale salad. I could taste the lemon juice and garlic with each bite, but occasionally there was a hint of creaminess. I liked that it wasn’t all creamy and overpowering and had to ask them what it was: avocado. I would have never guessed because there wasn’t an avocado taste or green color; I’m going to try my hardest not to go overboard when I give it a go.

I love a place where the people are happy and this place was just that. I also love a place that will tell you everything that’s in what you’re eating. I believe there shouldn’t be secret ingredients for two reasons:

  1. As a consumer, I’d love to know what I’m eating. For allergy reasons. For health reasons. For ethical reasons. For the fact that it’s a right to know what I’m putting into my body as fuel.
  2. As a provider, you want to encourage your customers to eat well and have a healthy lifestyle. My favorite restaurant in Troy is not based solely on the taste of their product (which is always amazing) but because I have a relationship with the owners and chef. If I ask, they tell. They want me to eat healthy at home and go to them as a second kitchen. And I do weekend after weekend. (and if you haven’t guessed, it’s Carmen’s!)

Do you agree? Any who, I’d definitely recommend it if you are ever in that area.

Food wise I’m happy to be home again and have the option of cooking my own meals. I ate a lot of fruit salad, grilled veggies and one veggie sushi roll in the airport. I’m also happy to have someone to share my meals with; eating on the road can be lonely in a new place. Lucky for me, I have a great sense of direction and had a good book in my backpack.

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