Category: Food

Lately I’ve been tricking my body and feeding it some pretty healthy goods. Some parts of my body seem to like it and other parts seem to still be making up their mind. In the morning I usually wait till almost lunch time to have breakfast and I end up being super hungry by that time. I make my smoothie and probably drink it too fast. Once I’m done there’s this weird feeling in my stomach like – “I’m hungry, but I think I just ate so I’m not quite surrrrre and this is weird.” Maybe it’s just a misplaced feeling like being full of liquid. Also, I like to personify parts of my body – and almost everything else in life. Where is this going? I’m not too sure but it’s about food and lately I like to make food! Last night I tried this recipe from the Whole Foods website, Tempeh Curry. As our friend Matt would say, “it’s the TITS!” It has quite a few of my favorite things: curry, coconut milk, onions, ginger, and sweet potatoes. I didn’t take a picture of the end result because I didn’t present it pretty, but here’s a picture in progress!

 

Just stirrin up some onion and tempeh

 

Stuffed butternut squash modified from Vegan Yack Attack

 

Delicious Saturday morning pancakes.

 

Big salad for lunch: baby spring mix, baby carrots, avocado, sunflower seeds, boca chik’n, cucumber, poppyseed dressing

 

Vegan meatball sub from Bye & Bye (one of our favorite bar/restaurants near our house).

 

While writing this I watched Rory (boston terrier) pull Gus (mini poodle) around by their “tuggy pull” (an old pair of leggings that I tied up and turned into a dog toy – ha!). It’s like Rory is taking Gus for a walk and Gus just slides around as they walk around the living room in circles. Ohhhh I love working from home.

Finding new healthy recipes to cook is always a challenge but necessary. We get tired of our go-to dinners and then we’re enticed to go out and eat something not so healthy. Last night I tried this new recipe that I found from Cooking Light. We veganized the recipe by using soy plain yogurt.

Ingredients:

1 (14-ounce) package firm water-packed tofu, drained
1 medium onion, cut into 6 wedges
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves
1 (1/2-inch) piece fresh ginger, peeled and coarsely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
4 1/2 cups hot cooked basmati rice (I used brown basmati)
1/4 cup plain fat-free yogurt
1/4 cup chopped fresh cilantro

Preparation:

1. Wrap tofu in a paper towel. Then wrap again with a clean kitchen towel. Top with a heavy opject and left stand for 30 minutes. Cut tofu into 1/2-inch cubes.

2. Place onion in a food processor; pulse until finely chopped. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add mustard seeds and cumin; cook 10 seconds or until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.

3. Place garlic and ginger in food processor; process until a smooth paste forms. Stir garlic mixture into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, 1/4 cup water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.

4. Spoon 3/4 cup rice onto each of 6 plates; top each serving with 1 cup tofu mixture. Spoon 2 teaspoons yogurt over each serving; sprinkle with cilantro.

It’s super yummy and healthy!

I just purchased our tickets for the 12AM showing of The Deathly Hallows Pt. 1 and I am EXCITED!!! I’ve never gone to a first showing of just about anything and I want to go all out. I’m talking costumes and tasty treats. I went a’googlin’ for some veganized Harry Potter recipes and I found this fuh-nee video. I definitely want to make the pumpkin pasties and an adult beverage version of the Butterbeer. I guess if you weren’t aware before – you show know… I’m a Harry Potter fanatic. It’s weird and sometimes embarrassing but atleast my husband loves me even with this sometimes annoying attribute of mine

 

 

Tonight I put our butternut squash we bought at the pumpkin patch to good use and made some SOUP! Fall has fully set in here and features cold noses and feet so I was looking forward to this warm food. I even just heard that the mountain has some crazy wintery weather and it’s just about time to open the slopes! I’m hoping we can maybe just drive (?) up the mountain and steal a few hills to sled down; lift tickets are expensive ya’ll! Oh yeah, soup. So I used this recipe and made a few tiny adjustments (sweet potatoes instead of white, more water than veg stock, and more squash than carrots). It’s the perfect food for wrapping myself up in blankets, watching Gossip Girl, and cuddling with pups.

Mr. Poodle has been experiencing a couple of sore days. We’re not sure if he received the brunt of Rory’s playful puppy strength or if maybe he’s just showing some signs of his old poodle age. He’s been bundled in blankets and snoozing most of the day. Poor poodle.

 

Over the weekend we lounged around, crafted, baked cupcakes, and had friends over. Alex and I baked vegan carrot cake muffins (recipe here) with a bright green frosting. We figured it’s Halloween time, green is ghoulish, and we only have green food coloring. Works out. They turned out delicious! My hand coordination isn’t as steady as Alex’s so I let him to a lot of the icing – I was on sprinkle detail.