Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, January 21, 2010

Bicycle Man

Music: Collective Soul, Blender

Today's smoothie: parsley, banana, avocado, frozen strawberries, Clementine
















Believe it or not, Jim has been biking to work every day all this winter. He was influenced by reading No Impact Man and rationalized that biking was faster and easier than driving the 1/2 mile to work every day. Not to mention the wear and tear on the car and the waste of gasoline.
With his car, he would have to brush off the snow (5-10 minutes), drive to work (less than 5 minutes), then park 3-4 blocks away and walk to his building (5 minutes). By biking, he can just bike right to the door and bring the bike indoors in only 5 minutes! He did prepare for doing this. He bought rain gear from the local REI store in Troy, a snowboarding helmet (also from REI), some head and taillights from Target, and he packs his lunch along with his laptop in a backpack. He says it's just a habit now. Additionally, he's getting more exercise, not only from biking but also by walking for 30 minutes in town during his lunch hour. So he's keeping his lost 30 pounds in check.

Some people have asked if it's difficult to bike in the snow. He says he just takes it slowly around curves and avoids areas that haven't been cleared of snow if at all possible. He's lucky in that his route is almost all residential with only one major crossing at E. Eleven Mile Road.

Pretty cool. Wish I lived that close to my job!

Jim came up with this delicious soup recipe that has a nice texture that mimics the creaminess of cheese. He used a recipe from LuAnn Bermeo's Amazing Meals (luann6@msn.com) but then changed a bunch of stuff around. This is the recipe he made. Oh, and sorry there's no picture but I wasn't home to take a picture!

This is delicious!

Jim's Mediterranean-Style Soup


4 C water

4 tsp chicken-style seasoning

2 tbsp nutritional yeast flakes (found at Whole Foods or Nutri-Foods)

1 15-oz can (or 2 C) beans of your choice (chickpea, red, black, pinto, etc.)

1 15-oz can diced tomatoes

2 celery stalks, chopped

1 carrot, chopped

1 onion, chopped

1 C grain of your choice (rice, quinoa, pasta, etc.) cooked separately

1 tsp of the following (but adjust to taste):

dried oregano

dried basil

1/2 tsp of the following (but adjust to taste)

garlic powder

sea salt


Cook everything EXCEPT the grain for 30 minutes in large soup pot until vegetables are tender. Remove from heat & let cool 10 minutes. Using immersion blender, blend soup to desired smoothness, leaving some chunks if you want or blending it all. Add the grain and cook additional 10-15 minutes until warmed through.

2 comments:

  1. My brother is amazing

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  2. Way to go, Jim! Also, I made his soup last night and it was mas excelente!

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