Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, June 27, 2010

Eating Well While in Transition

Music: Death Cab for Cutie shuffled on my iPod

Today's smoothie: baby spinach, frozen cranberries, banana

I'm between houses right now while we wait to move to Pittsburgh. So when I shop now, I do so with specific things to make in mind so that I use things up and there are few leftovers.

The two cookbooks I have with me are Shortcut Vegan and Vegan Express. Both of these cookbooks offer delicious recipes that are quick and easy to make (less than 30 minutes from start to table). Here are some samplings:

Father's Day feast: vegan paella with roasted asparagus and Chickpea, Olive, & Carrot Salad

Steamed rapini with farfalle pasta and Jim's sauce & homemade bread. Rapini is my new favorite green vegetable. It's so full of flavor!

Fried tofu sandwich on a toasted sesame seed bun with Vegenaise, onion & lettuce, bulgur tabbouleh, & roasted asparagus

Mom's refried beans on corn tortillas with lettuce, tomatoes, & homemade salsa (aka tostadas)

Sunday, June 20, 2010

The Big Salads Are Back

Today's smoothie: Looza peach nectar, radish greens, banana, fresh strawberries

Summer is here!! That means the Farmers' Market in Royal Oak (my last summer here before we head to Pittsburgh) for fresh greens, radishes, and (right now) strawberries. I take wonderful grains (such as quinoa, brown rice, bulgur, and barley), protein (beans, tofu, tempeh, or even quick products like vegan chik patties), and mix it all up impromptu style for what I like to call the Big Salad. My dressing of choice is usually just fresh-squeezed lemon or lime juice, sea salt, and pepper, but sometimes I'll also mix up some Vegenaise, lemon or lime juice, sea salt, pepper, & dill.

I add quick stuff to it as well, like Spanish olives, avocado, and fresh herbs like parsley. The result is a super easy and quick meal that tastes so good and makes me feel great.

I even had some leftover roasted asparagus that I will chop up and add to a salad this week. I've also made batches of my easy lemonade to sip on while I read on the porch.

If only every day could be like summer.

Wednesday, June 9, 2010

Chocolate Ice Cream

Today's smoothie: 2 spirulina tablets, Looza peach nectar, water, rice milk, frozen fruit blend

I'm in the middle of a temporary move (thus the sparse posts lately) before I call Pittsburgh, PA my new home later this summer. Jim's job is taking him to greener pastures so off we go.

But there's still time for ice cream, especially with the unusual warmer weather we've had lately! He made chocolate just for me.

Too bad this is the last of it until we get to Pittsburgh, as the ice cream maker must be packed up and put into storage.

The mixture for this recipe is:
2 C sweetened Mimicreme
1/2 C Cocoa powder
1/2 C Agave nectar

Blend all ingredients in a blender, pour into the ice cream maker and follow the instructions according to the manufacturer. Enjoy perfect bliss. Top with anything you desire, such as more cocoa powder, walnuts, hemp seed nuts, chocolate chips, etc.!

Dairy-free, soy-free, gluten-free bliss!

**Steve Miller brings back memories of laying out by the pool with my best friend, Noelle, by the pool at her mom's apartment, slathered in Coppertone. I just found out that the Steve Miller band with special guest, Peter Frampton, will be playing on July 2 at DTE Energy Theater for Dougfest (FM93.1). I might have to try to go to this!