Yep. You read that heading correctly. I have the audacity to write a blog post detailing my 10 lb. weight gain AND a recipe for a devilishly fattening and delicious homemade pie. What can I say? I was bitten by the holiday eating bug...and proceeded to bite and devour every sweet in sight. Very similar to the zombie novel I'm reading right now.
This wouldn't bother me at all - - however - - there is a looming dance performance for which I must don WHITE tights and NO shirt. *gulp* Two weeks and counting. I've been running on the treadmill pretty regularly (one of the many perks of spending the holiday at my aunt's house) and yesterday began the must be healthy diet. I don't starve myself or restrict myself, really. It's just stepping up my consciousness to food...like asking myself, "Do I really need another chocolate apricot butter cookie?" The answer is certainly no.
But before I let go of my overtly, absurdly bad holiday eating habits, I must share this pie recipe. It is very special to me because it comes from my grandmother...and it was her grandmother's recipe. When I asked her to teach me how to make her piecrust she asked, "Why don't you just watch Food Network? They do all kinds of fancy things like paint eggwash on the outside." I replied my telling her I didn't want Food Network's recipe, I wanted her recipe. I think that made her feel good. And it's totally true. My aunt makes family cookie recipes every year for Christmas. There are surely more decadent, fancy recipes out there...but we don't care. We love the family recipes simply because of the heritage. They belong to us!
Without further adieu, here is my grandmother's (amazing) sour cherry pie recipe.
Crust:
- 2 cups flour
- 1/2 teaspoon salt
- 2/3 cup vegetable shortening, cut into small pieces
- 6-8 tablespoons ice water
Filling:
- 4 cups pitted sour cherries (fresh or frozen)
- 1/4 cup tapioca pearls
- 1 cup sugar (or more to taste)
Combine the flour and salt in a large mixing bowl. Using a pastry cutter or fork, mix in the shortening until it resembles course meal (or looks about the size of small peas). Add the water, one tablespoon at a time, and stir to incorporate until the mixture makes a ball. You don't want it to be floury and dry...but you also don't want it to be sticky.
Divide the dough into two smaller balls, wrap in plastic wrap, and refrigerate for 30 minutes. Meanwhile, make the filling by combining all ingredients in a bowl. Let the filling ingredients sit at room temperature for at least 15 minutes.
Preheat the oven to 400 degrees. Lightly dust your counter top or pie board with flour. Also flour your hands and a rolling pin. Make sure a glass pie plate in sitting nearby. Roll the dough out into a large circle to fit inside the pie plate. Try to get an even thickness throughout the dough and be sure to roll it out in every direction (an attempt to get an even circle). You can gently patch any cracks or holes with a drop of cold water. Starting with the firmest side, roll the dough over your rolling pin and carefully transfer to your pie plate. Place the filling inside the dough and repeat the rolling process with the second ball of dough. Top the filling with the second pie dough. Pinch the edges of the two doughs together to seal. Using a fork, gently poke two holes in the dough to let the filling ventilate.
Bake for 20 minutes. Decrease the heat to 350 degrees and continue to bake for an additional 25 minutes. Let cool completely before slicing and serving (with ice cream or whipped cream of choice!). serves 8-10
Monday, December 27, 2010
Wednesday, December 22, 2010
The Truth About Tofu
Yesterday, I had an interesting - if not thoroughly common - conversation with a close family friend.
It all began when I was roasting some tofu for the week. I used Isa Chandra Moskowitz's marinade (recipe below), which lent a lovely, savory aroma to the kitchen. In fact, the entire house smelled delicious. "What are you cooking?" our friend asked. "It smells delicious!"
I hesitated, ready to gauge her reaction. "It's tofu," I replied. And - of course - her interest was lost. "Never touch the stuff!" was her only other comment on the subject.
*Sigh * I understand that a cake made out of soybeans isn't the most appetizing thing in the world. However, many people find the idea of roasting the flesh of a cow or pig equally unappetizing. Even the phrase "fall off the bone tender" is a bit gross if you really think about it.
Anyway, tofu can be a great - - and I do mean great - - addition to any meal. The problem is, many people think you can just dump it out of its watery carton and dive right in. This is completely false! Tofu needs the same amount of seasoning, care, and attention that a slab of meat needs. Here are some guidelines:
1) If you are wanting to stir-fry the tofu or use it as a meat substitute, you should buy extra firm or super extra firm tofu packed in water.
2) When you take the tofu out of the water, you'll need to press it for thirty minutes or - for best results - an hour. To press tofu, simply wrap it in paper towels, lay it on a plate, and place a super heavy (I use cast iron) skillet on top of it. Let it sit like this for 30 minutes to an hour. This ensures that all the water inside the tofu gets pressed out - and makes way for more flavor!
3) Once the tofu is pressed, it is best to marinate it...There are hundreds of different marinade recipes that you can find online. Try some out!
4) When you are ready to fry or bake the tofu, don't overdose with oil. Because tofu is so absorbent, it will simply draw in the oil and not brown or sear on the outside...you need a dry pan or just some cooking spray and high heat to get a nice crust on the tofu.
Those are just some general guidelines. Below, I have shared a variation on Isa Chandra Moskowitz's great tofu marinade from her new book, Appetite for Reduction, as well as an original recipe for a breakfast scramble using some of Isa's lovely marinated tofu. Enjoy!
Basic Baked Tofu
Adapted from Isa's Appetite for Reduction.
After pressing the tofu (instructions above), cut it lengthwise into two long, thin slabs. Then cut it width wise into eight square pieces. Submerge the pieces in this marinade for an hour (turning it after 30 minutes):
- 3/4 cup vegetable broth
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried basil
- 3 cloves minced garlic
Preheat the oven to 375 degrees. Place the tofu on a baking sheet sprayed with cooking spray and roast for 20 minutes. Turn the tofu over, pour a little of the marinade juices over the tofu pieces, and roast for an additional 10 minutes. Eat this basic tofu in sandwiches, salads, or even in my easy scramble below! serves 3-4
My Breakfast Tofu
I wanted a savory breakfast this morning and decided to throw some leftover baked tofu with some sauteed veggies. It was really delicious! Of course, I think ketchup makes anything great, so you be the judge!
- 1 tablespoon olive oil
- 1/4 recipe baked tofu (above), chopped into small pieces
- 1/2 large onion, sliced into long, thin pieces
- 1/2 red pepper, diced
- large handful spinach
- 1/2 cup vegetable broth
- cajun seasoning (or salt + pepper)
- 1/4 cup ketchup, preferably low in sugar and WITHOUT high fructose corn syrup
Add the olive oil to a medium-sized saute pan and heat over medium heat. Add the onions and cook for about five minutes, until almost translucent. Add the red pepper and vegetable broth. Simmer until the liquid is absorbed and the vegetables are very tender (If they are not yet tender when the broth is absorbed, add a bit more broth and continue to let the veggies soak up the broth until tender). Add the tofu and spinach and cook until the spinach is completely wilted and the tofu is heated through. Add the cajun seasoning or salt + pepper to taste and add the ketchup. Stir everything around to combine. Eat hot! serves 1
It all began when I was roasting some tofu for the week. I used Isa Chandra Moskowitz's marinade (recipe below), which lent a lovely, savory aroma to the kitchen. In fact, the entire house smelled delicious. "What are you cooking?" our friend asked. "It smells delicious!"
I hesitated, ready to gauge her reaction. "It's tofu," I replied. And - of course - her interest was lost. "Never touch the stuff!" was her only other comment on the subject.
*Sigh * I understand that a cake made out of soybeans isn't the most appetizing thing in the world. However, many people find the idea of roasting the flesh of a cow or pig equally unappetizing. Even the phrase "fall off the bone tender" is a bit gross if you really think about it.
Anyway, tofu can be a great - - and I do mean great - - addition to any meal. The problem is, many people think you can just dump it out of its watery carton and dive right in. This is completely false! Tofu needs the same amount of seasoning, care, and attention that a slab of meat needs. Here are some guidelines:
1) If you are wanting to stir-fry the tofu or use it as a meat substitute, you should buy extra firm or super extra firm tofu packed in water.
2) When you take the tofu out of the water, you'll need to press it for thirty minutes or - for best results - an hour. To press tofu, simply wrap it in paper towels, lay it on a plate, and place a super heavy (I use cast iron) skillet on top of it. Let it sit like this for 30 minutes to an hour. This ensures that all the water inside the tofu gets pressed out - and makes way for more flavor!
3) Once the tofu is pressed, it is best to marinate it...There are hundreds of different marinade recipes that you can find online. Try some out!
4) When you are ready to fry or bake the tofu, don't overdose with oil. Because tofu is so absorbent, it will simply draw in the oil and not brown or sear on the outside...you need a dry pan or just some cooking spray and high heat to get a nice crust on the tofu.
Those are just some general guidelines. Below, I have shared a variation on Isa Chandra Moskowitz's great tofu marinade from her new book, Appetite for Reduction, as well as an original recipe for a breakfast scramble using some of Isa's lovely marinated tofu. Enjoy!
Basic Baked Tofu
Adapted from Isa's Appetite for Reduction.
After pressing the tofu (instructions above), cut it lengthwise into two long, thin slabs. Then cut it width wise into eight square pieces. Submerge the pieces in this marinade for an hour (turning it after 30 minutes):
- 3/4 cup vegetable broth
- 3 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dried basil
- 3 cloves minced garlic
Preheat the oven to 375 degrees. Place the tofu on a baking sheet sprayed with cooking spray and roast for 20 minutes. Turn the tofu over, pour a little of the marinade juices over the tofu pieces, and roast for an additional 10 minutes. Eat this basic tofu in sandwiches, salads, or even in my easy scramble below! serves 3-4
My Breakfast Tofu
I wanted a savory breakfast this morning and decided to throw some leftover baked tofu with some sauteed veggies. It was really delicious! Of course, I think ketchup makes anything great, so you be the judge!
- 1 tablespoon olive oil
- 1/4 recipe baked tofu (above), chopped into small pieces
- 1/2 large onion, sliced into long, thin pieces
- 1/2 red pepper, diced
- large handful spinach
- 1/2 cup vegetable broth
- cajun seasoning (or salt + pepper)
- 1/4 cup ketchup, preferably low in sugar and WITHOUT high fructose corn syrup
Add the olive oil to a medium-sized saute pan and heat over medium heat. Add the onions and cook for about five minutes, until almost translucent. Add the red pepper and vegetable broth. Simmer until the liquid is absorbed and the vegetables are very tender (If they are not yet tender when the broth is absorbed, add a bit more broth and continue to let the veggies soak up the broth until tender). Add the tofu and spinach and cook until the spinach is completely wilted and the tofu is heated through. Add the cajun seasoning or salt + pepper to taste and add the ketchup. Stir everything around to combine. Eat hot! serves 1
Saturday, December 18, 2010
A Winning Loaf
Let me be honest: I have a strange attraction to meatloaf. Through the years (and cookbooks), I've tried many varieties of meatloaf. Usually, they turned out poorly...I mean, let's face it: meatloaf as a concept is kind of gross! Perhaps this is why I always wanted to find a good one...one that would forever disclaim the notion that meatloaf is gross.
Of course, since I don't eat meat, traditional meatloaf is out of the question now. To my delight, a new challenge came along in trying out vegetarian "meat"loaves. Say what? Nearly every vegetarian/vegan cookbook has some kind of faux-meatloaf. And - I'm sure you'll believe this - making a good faux-meatloaf has proven way harder than making a good real-meatloaf. I've tried variations with tofu (bleh) and tempeh (double bleh) and, until tonight, I thought I'd never find an acceptable faux-meatloaf.
But I did find one that's truly delicious! It comes from this great cookbook circa 1992 called The Peaceful Palate by Jennifer Raymond. One of my favorite contemporary cooks, Colleen Patrick-Goudreau, cited The Peaceful Palate as her favorite cookbook of all time...so of course I had to get it! It's a really great and innovative book. I love that the recipes all have nutrition information (the author is a nutritionist) and most are fairly easy to make. This "meat"loaf uses a great mix of finely chopped vegetables, walnuts, wheat germ, oats, and brown rice to simulate that thick, "meaty" flavor I've been chasing for so long. It tastes great with extra ketchup on the side.
Neat Loaf
- 2 cups cooked short-grain brown rice
- 1 cup walnuts
- 1 cup sliced mushrooms
- 1 onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/2 teaspoon each: dried thyme, marjoram, & sage
- 2 tablespoons yellow mustard
- 2 tablespoons lite soy sauce
- ketchup
Preheat the oven to 350 degrees and grease or spray a 9x5 loaf pan.
Finely chop the walnuts in a food processor and add to a large bowl. Repeat this process with the mushrooms, onion, pepper, and carrot. I processed each vegetable separately because I didn't want to over-process anything...onions and carrots especially can turn to frothy liquid if over-processed. You don't want that in this recipe because the loaf won't firm up...make sure everything is just finely chopped. To the bowl with the processed vegetables, add the wheat germ, oats, spices, mustard, and soy sauce. Mix the ingredients together for about 2 minutes, until everything starts to stick together. Pour the mixture into the loaf pan and lightly press it down. Cover the top of the loaf evenly with ketchup. Bake for one hour and remove from the oven. Let cool for ten minutes before cutting and eating. serves 4-6
Of course, since I don't eat meat, traditional meatloaf is out of the question now. To my delight, a new challenge came along in trying out vegetarian "meat"loaves. Say what? Nearly every vegetarian/vegan cookbook has some kind of faux-meatloaf. And - I'm sure you'll believe this - making a good faux-meatloaf has proven way harder than making a good real-meatloaf. I've tried variations with tofu (bleh) and tempeh (double bleh) and, until tonight, I thought I'd never find an acceptable faux-meatloaf.
But I did find one that's truly delicious! It comes from this great cookbook circa 1992 called The Peaceful Palate by Jennifer Raymond. One of my favorite contemporary cooks, Colleen Patrick-Goudreau, cited The Peaceful Palate as her favorite cookbook of all time...so of course I had to get it! It's a really great and innovative book. I love that the recipes all have nutrition information (the author is a nutritionist) and most are fairly easy to make. This "meat"loaf uses a great mix of finely chopped vegetables, walnuts, wheat germ, oats, and brown rice to simulate that thick, "meaty" flavor I've been chasing for so long. It tastes great with extra ketchup on the side.
Neat Loaf
- 2 cups cooked short-grain brown rice
- 1 cup walnuts
- 1 cup sliced mushrooms
- 1 onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 1 medium carrot, roughly chopped
- 1 cup wheat germ
- 1 cup old-fashioned oats
- 1/2 teaspoon each: dried thyme, marjoram, & sage
- 2 tablespoons yellow mustard
- 2 tablespoons lite soy sauce
- ketchup
Preheat the oven to 350 degrees and grease or spray a 9x5 loaf pan.
Finely chop the walnuts in a food processor and add to a large bowl. Repeat this process with the mushrooms, onion, pepper, and carrot. I processed each vegetable separately because I didn't want to over-process anything...onions and carrots especially can turn to frothy liquid if over-processed. You don't want that in this recipe because the loaf won't firm up...make sure everything is just finely chopped. To the bowl with the processed vegetables, add the wheat germ, oats, spices, mustard, and soy sauce. Mix the ingredients together for about 2 minutes, until everything starts to stick together. Pour the mixture into the loaf pan and lightly press it down. Cover the top of the loaf evenly with ketchup. Bake for one hour and remove from the oven. Let cool for ten minutes before cutting and eating. serves 4-6
Friday, December 17, 2010
Glee and Some Yummy Side Dishes
"Don't stop believing." - Journey (and the cast of Glee...duh!)
I had a bad introduction to the television sensation Glee. Madonna is one of my favorite singers of all time and, unfortunately, the first episode of Glee I saw was the Madonna special. Clearly, I wasn't amused. But since then I've come to love the show. The characters are well drawn, the vocal numbers are (mostly...aside from Madonna mash-ups) great, and the plot lines are genuinely inspiring.
In the first episode, the passionate Spanish teacher/glee club sponsor wrestles with quitting his teaching duties to become an accountant. His wife pressures him to switch careers to make more money. At the end of the episode, the conflicted teacher walks in on the glee club rehearsing Journey's "Don't Stop Believing" and immediately decides to follow his heart (by not becoming an accountant). It was wonderful! Dance, music, yoga, and school teachers notoriously make less money than they should - - and it was so nice to see the passion and sacrifice behind their work showcased. I have the first season of the show on DVD and I'm sure these are episodes I'll watch over and over again. If you haven't watched the show, you should check it out :)
- - - - - - - - - - - - -
In food news, I had a couple friends over for dinner the other night and - honestly - I found my side dishes more flavorful and successful than the main course (a gumbo)! Sometimes, side dishes can make an otherwise "okay" meal great. Here's what we had (in addition to the gumbo)...
Potato Salad
This salad comes from Alicia Simpson's Quick and Easy Vegan Celebrations. As far as vegan mayonnaise goes, I like Nayonaise brand...don't knock it 'til you try it.
- 1 lb yukon gold potatoes, cut into small chunks
- 1/2 cup onion, finely diced
- 1/2 teaspoon yellow mustard
- 1/2 cup vegan dijonaise (or mayonnaise)
- 1 teaspoon sugar
- 6 tablespoons dill pickle relish
- 1 celery rib, finely diced
- pinch of paprika
- pinch of salt
Place the potatoes in a medium stockpot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until a fork easily pierces the potato flesh (about 15 minutes). Drain and let cool completely.
In a medium serving bowl, combine the cooled potatoes with all the other ingredients until well mixed. Let sit in the fridge for at least a few hours before serving so the flavors can mesh. We ate this over some mixed salad greens. serves 3-4
Peanut Butter Chocolate Cookies
These decadent cookies are easy to make and (warning!) slightly addictive. Feel free to substitute chocolate chips for peanut butter chips. This recipe comes from Colleen Patrick-Goudreau's The Vegan Table, a great collection of recipes for entertaining.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3/4 cup Earth Balance, or other nondairy butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup peanut butter chips
Preheat the oven to 350 and lay a piece of parchment paper over a large baking sheet. Spray the sheet with nonstick cooking spray.
Furiously whip the flaxseeds and water together in a bowl with a fork, until thick looking. In a separate bowl, cream together the butter and sugar (with a standing mixer or hand beaters) until creamy. Add the flaxseed mixture and vanilla.
Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and stir until completely mixed. Next, add the peanut butter chips and mix until evenly distributed. Form the dough into balls and flatten onto the cookie sheet. Bake for 7 to 9 minutes, until just set.
Hint: If you want to keep your cookies soft and moist longer, transfer them to a sealed container before they completely cool. For whatever reason, this keeps them chewy instead of hard. makes 12 cookies
- - - - - - - - - - - -
In exercise news, I went back to running today (yay!). It's still too yucky and cold outside for me to fathom taking my run outside, but I was able to utilize the treadmills at the university's gym. I walked one mile and jogged a second mile - - nothing grand or too impressive, but it was a nice return for me. Not running had been - psychologically - hard for me. It was something I really enjoyed and I felt that I had "given up." (And it had only been three weeks since my last run!) But now I'm back and feeling better than ever. Woohoo.
There's nothing more exciting than a comeback ;-)
I had a bad introduction to the television sensation Glee. Madonna is one of my favorite singers of all time and, unfortunately, the first episode of Glee I saw was the Madonna special. Clearly, I wasn't amused. But since then I've come to love the show. The characters are well drawn, the vocal numbers are (mostly...aside from Madonna mash-ups) great, and the plot lines are genuinely inspiring.
In the first episode, the passionate Spanish teacher/glee club sponsor wrestles with quitting his teaching duties to become an accountant. His wife pressures him to switch careers to make more money. At the end of the episode, the conflicted teacher walks in on the glee club rehearsing Journey's "Don't Stop Believing" and immediately decides to follow his heart (by not becoming an accountant). It was wonderful! Dance, music, yoga, and school teachers notoriously make less money than they should - - and it was so nice to see the passion and sacrifice behind their work showcased. I have the first season of the show on DVD and I'm sure these are episodes I'll watch over and over again. If you haven't watched the show, you should check it out :)
- - - - - - - - - - - - -
In food news, I had a couple friends over for dinner the other night and - honestly - I found my side dishes more flavorful and successful than the main course (a gumbo)! Sometimes, side dishes can make an otherwise "okay" meal great. Here's what we had (in addition to the gumbo)...
Potato Salad
This salad comes from Alicia Simpson's Quick and Easy Vegan Celebrations. As far as vegan mayonnaise goes, I like Nayonaise brand...don't knock it 'til you try it.
- 1 lb yukon gold potatoes, cut into small chunks
- 1/2 cup onion, finely diced
- 1/2 teaspoon yellow mustard
- 1/2 cup vegan dijonaise (or mayonnaise)
- 1 teaspoon sugar
- 6 tablespoons dill pickle relish
- 1 celery rib, finely diced
- pinch of paprika
- pinch of salt
Place the potatoes in a medium stockpot and cover with cold water. Bring to a boil over high heat, reduce to a simmer, and cook until a fork easily pierces the potato flesh (about 15 minutes). Drain and let cool completely.
In a medium serving bowl, combine the cooled potatoes with all the other ingredients until well mixed. Let sit in the fridge for at least a few hours before serving so the flavors can mesh. We ate this over some mixed salad greens. serves 3-4
Peanut Butter Chocolate Cookies
These decadent cookies are easy to make and (warning!) slightly addictive. Feel free to substitute chocolate chips for peanut butter chips. This recipe comes from Colleen Patrick-Goudreau's The Vegan Table, a great collection of recipes for entertaining.
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 3/4 cup Earth Balance, or other nondairy butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups whole-wheat pastry flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch salt
- 1 cup peanut butter chips
Preheat the oven to 350 and lay a piece of parchment paper over a large baking sheet. Spray the sheet with nonstick cooking spray.
Furiously whip the flaxseeds and water together in a bowl with a fork, until thick looking. In a separate bowl, cream together the butter and sugar (with a standing mixer or hand beaters) until creamy. Add the flaxseed mixture and vanilla.
Add the flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and stir until completely mixed. Next, add the peanut butter chips and mix until evenly distributed. Form the dough into balls and flatten onto the cookie sheet. Bake for 7 to 9 minutes, until just set.
Hint: If you want to keep your cookies soft and moist longer, transfer them to a sealed container before they completely cool. For whatever reason, this keeps them chewy instead of hard. makes 12 cookies
- - - - - - - - - - - -
In exercise news, I went back to running today (yay!). It's still too yucky and cold outside for me to fathom taking my run outside, but I was able to utilize the treadmills at the university's gym. I walked one mile and jogged a second mile - - nothing grand or too impressive, but it was a nice return for me. Not running had been - psychologically - hard for me. It was something I really enjoyed and I felt that I had "given up." (And it had only been three weeks since my last run!) But now I'm back and feeling better than ever. Woohoo.
There's nothing more exciting than a comeback ;-)
Wednesday, December 15, 2010
Food for Thought
"If slaughterhouses had glass walls, everyone would be a vegetarian." - Paul McCartney
If the quotation above was no indication, this post might get slightly opinionated - - but hopefully not preachy.
I had an interesting - if not common - conversation with a student today. The subject of my vegetarianism was brought up and the student exclaimed, "I don't care how the meat gets to my plate, I'll still eat it." This brazen attitude is always interesting to me because there is an underlying acknowledgement that something isn't right. I didn't mention anything about animal cruelty or slaughter...but my student knew. To automatically dismiss that something unpleasant - - without acknowledging it or wishing to discuss it - - is a clear denial and clearly a coping mechanism. Should we really need a defense or coping mechanism when discussing our everyday lifestyle choices?
Vegetarians runs into these comments all the time. Why would someone else get opinionated and defensive when I acknowledge my own eating choices? I am not preachy. In fact, I rarely say anything more than "I'm a vegetarian for my own personal reasons." How is that threatening? Why does that illicit challenging commentary?
Anyway, everyone is free to do as they please. I am content in my own choices and happy to discuss them with anyone interested. BUT - - I do not feel the need to advertise my choices or push them on others. However, it bothers me when others can casually dismiss my beliefs as though they themselves are stronger or I am more sensitive.
Ironically enough, I just watched a documentary called Earthlings that examines human "use" of animals in five ways: as pets, food, clothing, entertainment, and scientific experimentation. The film makes a great point in asking "Why should we treat something less intelligent or less evolved than us poorly?" What does that say about us?
Anyway, the film is unflinching and quite graphic in its footage of animals raised in puppy mills, mistreated and slaughtered for food, beaten and skinned for clothing, "trained" for circuses, and tortured and experimented on for science. I challenge anyone to watch the entire hour and thirty-five minute film and still ridicule my decisions. I don't expect - or desire - everyone to conform to my way of thinking, but it's also hard for anyone to argue with me until they're seen the things I've seen, or read the things I've read.
Of course, it is your choice to not acknowledge that something unpleasant...but don't pretend to understand my choices until you do!
If the quotation above was no indication, this post might get slightly opinionated - - but hopefully not preachy.
I had an interesting - if not common - conversation with a student today. The subject of my vegetarianism was brought up and the student exclaimed, "I don't care how the meat gets to my plate, I'll still eat it." This brazen attitude is always interesting to me because there is an underlying acknowledgement that something isn't right. I didn't mention anything about animal cruelty or slaughter...but my student knew. To automatically dismiss that something unpleasant - - without acknowledging it or wishing to discuss it - - is a clear denial and clearly a coping mechanism. Should we really need a defense or coping mechanism when discussing our everyday lifestyle choices?
Vegetarians runs into these comments all the time. Why would someone else get opinionated and defensive when I acknowledge my own eating choices? I am not preachy. In fact, I rarely say anything more than "I'm a vegetarian for my own personal reasons." How is that threatening? Why does that illicit challenging commentary?
Anyway, everyone is free to do as they please. I am content in my own choices and happy to discuss them with anyone interested. BUT - - I do not feel the need to advertise my choices or push them on others. However, it bothers me when others can casually dismiss my beliefs as though they themselves are stronger or I am more sensitive.
Ironically enough, I just watched a documentary called Earthlings that examines human "use" of animals in five ways: as pets, food, clothing, entertainment, and scientific experimentation. The film makes a great point in asking "Why should we treat something less intelligent or less evolved than us poorly?" What does that say about us?
Anyway, the film is unflinching and quite graphic in its footage of animals raised in puppy mills, mistreated and slaughtered for food, beaten and skinned for clothing, "trained" for circuses, and tortured and experimented on for science. I challenge anyone to watch the entire hour and thirty-five minute film and still ridicule my decisions. I don't expect - or desire - everyone to conform to my way of thinking, but it's also hard for anyone to argue with me until they're seen the things I've seen, or read the things I've read.
Of course, it is your choice to not acknowledge that something unpleasant...but don't pretend to understand my choices until you do!
Monday, December 13, 2010
School's Out! (For Winter)
"My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already." - Dave Berry
I have been dragging my feet and limping along to the end of this semester of teaching. At some point during this trek, I must have put my head down - - because today I looked up and (voila!) school's over! This realization hit me from out of nowhere. I have three more yoga classes to teach, a handful of rehearsals to attend, and I'm done! Part of me is getting antsy...what am I going to do? How will I spend my days? Then I realize that this antsy voice in my head is the by-product of being so stressed and busy. As soon as I tell it to shut up, I see that I can spend the next few weeks napping, cooking, reading, playing videos (yes, it's true!), watching movies, and hanging out with my family. This glorious break is one of the reasons I so enjoy teaching at IU. Who else - besides teachers - gets such a long break at this wonderful time of year?
I've been no slouch with my time off (haha). So far, I've cooked a spicy lentil stew and some bitchtastic brownies (see below), read half a fun, fluffy book by Sophie Kinsella, and played quite a few levels on a sci-fi, shoot 'em up Wii game. I could see myself getting used to days like these.
I am contemplating the idea of attending a yoga class at the university in a few hours, but the idea of sweatpants, more brownies, and some kittie love (I have one perched on my computer as we speak) is very tempting.
Here's what I'm eating today ;)
Spicy Lentil Stew
I created this recipe last night in the midst of an almost blizzard. The weather was too awful to go out and I felt bad at the idea of calling in delivery (not even delivery guys should have to drive in that stuff!). I had all this ingredients in my house and decided to throw them together and see what happened. It was really good. The thick - dare I say "meaty" - texture was perfect for a really cold, nasty evening.
- 1 onion, chopped
- 1 zucchini, chopped into half moons
- 1 carrot, chopped into half moons
- 4 cloves garlic, minced
- 1 tablespoon oil
- 1.5 cups vegetable broth
- 3 cups Spicy V8 juice
- 1/2 cup lentils
- 2/3 cup soy beef crumbles (I like Yves brand)
- 1/4 cup hot sauce, or more/less to taste
- salt and pepper
Heat the oil in a medium stockpot and add the onions. Cook over medium heat for about five minutes, until translucent. Add the carrot and zucchini and continue to cook for another five to seven minutes, until the carrots are almost tender. Toss in the garlic and cook for another minute or so, stirring everything around.
Add the beef crumbles and mix thoroughly with a spoon, breaking up any large pieces of "meat." Add the V8 juice, vegetable broth, lentils, and hot sauce. Season with salt and pepper, cover, and simmer over low heat for 45 minutes...until the lentils are fully cooked and even perhaps splitting open a bit. serves 3-4
Bitchtastic Brownies
The Skinny Bitches - Kim Barnouin and Rory Freedman - are responsible for the original version of this recipe (and its vulgar title!). These are, hands down, the best vegan brownies ever. The tops of the brownies crinkle and get slightly crunchy, but the middle stays moist. The whole thing comes together in just a few minutes and it's oh so amazing. I made it slightly less caloric by using Splenda in place of some regular sugar, but feel free to use whatever you have on hand.
- 1/3 cup vegan chocolate chips
- 1 cup Splenda
- 1/4 cup sugar
- 3/4 cup silken tofu, drained
- 6 tablespoons vegetable oil
- 1/3 cup whole wheat pastry flour
- 2 tablespoons cocoa powder
- pinch salt
Preheat the oven to 350 degrees. For easy clean-up, line an 8x8 inch baking pan with tin foil or parchment paper and spray with nonstick spray.
In a microwave-safe bowl, heat the chocolate chips - in 30 second intervals - until melted, stirring all the while. Combine the melted chips, Splenda, sugar, tofu, and oil in a food processor and process until smooth. Add the flour, cocoa powder, and salt and pulse into the wet ingredients - - just until everything is combined.
Transfer the mixture to the baking pan and evenly spread the batter. Bake for 30 minutes, or until the center looks firm. You want these to stay slightly gooey. Let cool and then enjoy...or, as the Skinny bitches say, "Eat 'em while they're hot and burn your friggin' mouths off." makes 9 or 12 brownies
I have been dragging my feet and limping along to the end of this semester of teaching. At some point during this trek, I must have put my head down - - because today I looked up and (voila!) school's over! This realization hit me from out of nowhere. I have three more yoga classes to teach, a handful of rehearsals to attend, and I'm done! Part of me is getting antsy...what am I going to do? How will I spend my days? Then I realize that this antsy voice in my head is the by-product of being so stressed and busy. As soon as I tell it to shut up, I see that I can spend the next few weeks napping, cooking, reading, playing videos (yes, it's true!), watching movies, and hanging out with my family. This glorious break is one of the reasons I so enjoy teaching at IU. Who else - besides teachers - gets such a long break at this wonderful time of year?
I've been no slouch with my time off (haha). So far, I've cooked a spicy lentil stew and some bitchtastic brownies (see below), read half a fun, fluffy book by Sophie Kinsella, and played quite a few levels on a sci-fi, shoot 'em up Wii game. I could see myself getting used to days like these.
I am contemplating the idea of attending a yoga class at the university in a few hours, but the idea of sweatpants, more brownies, and some kittie love (I have one perched on my computer as we speak) is very tempting.
Here's what I'm eating today ;)
Spicy Lentil Stew
I created this recipe last night in the midst of an almost blizzard. The weather was too awful to go out and I felt bad at the idea of calling in delivery (not even delivery guys should have to drive in that stuff!). I had all this ingredients in my house and decided to throw them together and see what happened. It was really good. The thick - dare I say "meaty" - texture was perfect for a really cold, nasty evening.
- 1 onion, chopped
- 1 zucchini, chopped into half moons
- 1 carrot, chopped into half moons
- 4 cloves garlic, minced
- 1 tablespoon oil
- 1.5 cups vegetable broth
- 3 cups Spicy V8 juice
- 1/2 cup lentils
- 2/3 cup soy beef crumbles (I like Yves brand)
- 1/4 cup hot sauce, or more/less to taste
- salt and pepper
Heat the oil in a medium stockpot and add the onions. Cook over medium heat for about five minutes, until translucent. Add the carrot and zucchini and continue to cook for another five to seven minutes, until the carrots are almost tender. Toss in the garlic and cook for another minute or so, stirring everything around.
Add the beef crumbles and mix thoroughly with a spoon, breaking up any large pieces of "meat." Add the V8 juice, vegetable broth, lentils, and hot sauce. Season with salt and pepper, cover, and simmer over low heat for 45 minutes...until the lentils are fully cooked and even perhaps splitting open a bit. serves 3-4
Bitchtastic Brownies
The Skinny Bitches - Kim Barnouin and Rory Freedman - are responsible for the original version of this recipe (and its vulgar title!). These are, hands down, the best vegan brownies ever. The tops of the brownies crinkle and get slightly crunchy, but the middle stays moist. The whole thing comes together in just a few minutes and it's oh so amazing. I made it slightly less caloric by using Splenda in place of some regular sugar, but feel free to use whatever you have on hand.
- 1/3 cup vegan chocolate chips
- 1 cup Splenda
- 1/4 cup sugar
- 3/4 cup silken tofu, drained
- 6 tablespoons vegetable oil
- 1/3 cup whole wheat pastry flour
- 2 tablespoons cocoa powder
- pinch salt
Preheat the oven to 350 degrees. For easy clean-up, line an 8x8 inch baking pan with tin foil or parchment paper and spray with nonstick spray.
In a microwave-safe bowl, heat the chocolate chips - in 30 second intervals - until melted, stirring all the while. Combine the melted chips, Splenda, sugar, tofu, and oil in a food processor and process until smooth. Add the flour, cocoa powder, and salt and pulse into the wet ingredients - - just until everything is combined.
Transfer the mixture to the baking pan and evenly spread the batter. Bake for 30 minutes, or until the center looks firm. You want these to stay slightly gooey. Let cool and then enjoy...or, as the Skinny bitches say, "Eat 'em while they're hot and burn your friggin' mouths off." makes 9 or 12 brownies
Sunday, December 12, 2010
Gettin' Comfy in My Skin, Bollywood, and Seitan Goulash!
Throughout the summer, I found myself more active than ever before: I was running, practicing yoga, and dancing nonstop. I was also sticking to a fairly healthy (albeit not vegan) diet and subsequently lost quite a bit of weight. It had never been my intention to lose weight, but - at first - I liked the attention. "Justin, you look great! Did you lose weight?" The attention boosted my self-esteem and made me feel great. "Justin, you totally lost your belly!" I hadn't realized that I had a belly! Suddenly, the constant attention had an adverse affect: I became worried about gaining weight. Everyone likes me thin! I'm getting so much attention for being in shape.
The ironic thing was that I didn't really have hang-ups about my pre-weight loss appearance. I felt fine...I thought I looked fine. But hearing how great I looked 20 pounds thinner started to warp my self-image. It became something that consumed far too much of my energy and stressed me out.
I finally decided that everyone else's opinion is irrelevant. With an extra 20 pounds, someone was bound to think of me as fat. With 20 pounds less, someone was bound to think of me as skinny. But should it matter what anyone else thinks? Is it their body? Do they have to live in it everyday? Of course not! So it's silly to attach self-worth or self-esteem with someone else's opinion. Honestly, I do feel better about myself when slim, but that goal is not going to overwhelm my life. There are far too many other great things in life (family, friends, fun, food) that need my attention as well!
Despite this rant, I'm not going to gain 50 pounds and become a jolly fat man. I still plan on eating healthy and exercising regularly...because it really is fun and it's so important to health and well being.
Speaking of exercise and food, I have two important things to share with you today: 1) Darrelyn Valdez's Bollywood class on Saturdays at 9:00 a.m. at Panache Dance Studio is AMAZING! I took it this week before my own yoga class and I loved it. You'll have so much fun that you won't even realize that you're dripping sweat and burning calories. Check it out. 2) I have a delicious slow-cooker recipe to share with you!
Slow-Cooked Seitan and Mushroom Goulash
Seitan is probably my favorite "meat" substitute...it's made from wheat gluten and water, so it's minimally processed (as opposed to some mock "meats") and it has a delicious, chewy texture without the sometimes strange aftertaste of tofu or tempeh. This recipe is adapted from Robin Robertson's great Vegan on the Cheap.
- 1 medium onion, chopped
- 8 ounces seitan (usually found near refrigerated tofu and mock meats...or you can make it from scratch...consult the web)
- 8 ounces white mushrooms, sliced
- 2 cups sauerkraut (drained and rinsed if you want the goulash less salty)
- 14 oz tomato sauce
- 1 tablespoon paprika
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 3/4 cup vegetable broth
- 1/2 cup vegan sour cream (found near other vegan dairy substitutes in the refrigerated section)
- Cooked pasta
Mix the tomato paste and vegetable broth together in a bowl until no lumps remain. Toss all ingredients except the sour cream into a slow cooker and stir until everything is mixed. Add salt and pepper to taste. Cook on low for 6 to 8 hours, stirring once or twice if you're at home. Just before serving, add the sour cream and stir to combine. Pour straightaway over cooked pasta. serves 4
The ironic thing was that I didn't really have hang-ups about my pre-weight loss appearance. I felt fine...I thought I looked fine. But hearing how great I looked 20 pounds thinner started to warp my self-image. It became something that consumed far too much of my energy and stressed me out.
I finally decided that everyone else's opinion is irrelevant. With an extra 20 pounds, someone was bound to think of me as fat. With 20 pounds less, someone was bound to think of me as skinny. But should it matter what anyone else thinks? Is it their body? Do they have to live in it everyday? Of course not! So it's silly to attach self-worth or self-esteem with someone else's opinion. Honestly, I do feel better about myself when slim, but that goal is not going to overwhelm my life. There are far too many other great things in life (family, friends, fun, food) that need my attention as well!
Despite this rant, I'm not going to gain 50 pounds and become a jolly fat man. I still plan on eating healthy and exercising regularly...because it really is fun and it's so important to health and well being.
Speaking of exercise and food, I have two important things to share with you today: 1) Darrelyn Valdez's Bollywood class on Saturdays at 9:00 a.m. at Panache Dance Studio is AMAZING! I took it this week before my own yoga class and I loved it. You'll have so much fun that you won't even realize that you're dripping sweat and burning calories. Check it out. 2) I have a delicious slow-cooker recipe to share with you!
Slow-Cooked Seitan and Mushroom Goulash
Seitan is probably my favorite "meat" substitute...it's made from wheat gluten and water, so it's minimally processed (as opposed to some mock "meats") and it has a delicious, chewy texture without the sometimes strange aftertaste of tofu or tempeh. This recipe is adapted from Robin Robertson's great Vegan on the Cheap.
- 1 medium onion, chopped
- 8 ounces seitan (usually found near refrigerated tofu and mock meats...or you can make it from scratch...consult the web)
- 8 ounces white mushrooms, sliced
- 2 cups sauerkraut (drained and rinsed if you want the goulash less salty)
- 14 oz tomato sauce
- 1 tablespoon paprika
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 3/4 cup vegetable broth
- 1/2 cup vegan sour cream (found near other vegan dairy substitutes in the refrigerated section)
- Cooked pasta
Mix the tomato paste and vegetable broth together in a bowl until no lumps remain. Toss all ingredients except the sour cream into a slow cooker and stir until everything is mixed. Add salt and pepper to taste. Cook on low for 6 to 8 hours, stirring once or twice if you're at home. Just before serving, add the sour cream and stir to combine. Pour straightaway over cooked pasta. serves 4
Thursday, December 9, 2010
Music for Yoga? Fudge for Christmas?
Yoga + Music = ?
So, as you may know, I am currently teaching yoga at two wonderful studios: Know Yoga Know Peace & Panache Dance studio. I've been privileged enough to meet a great number of clients at both locales. KYKP doesn't use music in its classes; Panache does. I'm happy to teach with or without music...but it seems that my clients have very specific ideas about music! While at KYKP, I had a few clients tell me how much they missed the music. Meanwhile - over at Panache - I had a few clients tell me how distracting they find music during yoga (of course). What's a yoga teacher to do??
I have no answers...however, I will continue to use music at Panache and refrain from using music at KYKP. If the issue of music is important to you, make sure you come to the corresponding class! I see both sides of the argument and don't really have a personal opinion. I enjoy classes with loud pop music to inspire me...but I also love classes that focus on breath awareness and quiet. And I will continue to teach each way.
Speaking of music (but changing gears), I have a wonderful album recommendation for you: "Sharanam" by Sharon Gannon. Sharon is a co-founder of Jivamukti yoga - - a form of yoga that emphasizes chanting, spoken word, and music during practice. Sharon takes the traditional mantras that regularly appear in new age/yoga music and adds her own non-traditional beats and groovy rhythms. Listen to "Lokah Samastah (upbeat version)." I can't get it out of my head!
Fudge
As a teacher in the Contemporary Dance Program at the university, I always let my classes have a little holiday party at the end of the semester. Since I'm dealing with a group of body-conscious dancers, I always bring healthy snacks. But I realized at our last party that no one was eating my vegan, oatmeal no-sugar-added cookies. Granted, they weren't amazing...but they were healthy! Anyway, for tomorrow's party, I've whipped up some NOT especially healthy Peppermint Almond Butter Fudge. What can I say? I want people to eat my treats! I already licked the bowl clean, so I know they'll be a hit ;)
I adapted this recipe from one in PETA's Vegan College Cookbook. It's easy, decadent, and perfect for the holidays!
- 3/4 cup Earth Balance, or other vegan margarine
- 1 cup almond butter, or peanut butter
- 1 3/4 cup powdered sugar
- 1 teaspoon peppermint extract
In a microwave safe bowl, nuke the Earth Balance for about 30 seconds...or until melted. Quickly stir in the almond butter until smooth. In three or four increments, whisk in the powdered sugar. Make sure there are no lumps remaining in the fudge before proceeding with the recipe.
Next, add the extract and stir to combine. Pour the fudge into a greased, foil-lined 8x8 inch pan and chill in the refrigerator for 30 minutes, or until you serve it at a holiday party =) serves 12 (it's very rich...so cut into small pieces)
So, as you may know, I am currently teaching yoga at two wonderful studios: Know Yoga Know Peace & Panache Dance studio. I've been privileged enough to meet a great number of clients at both locales. KYKP doesn't use music in its classes; Panache does. I'm happy to teach with or without music...but it seems that my clients have very specific ideas about music! While at KYKP, I had a few clients tell me how much they missed the music. Meanwhile - over at Panache - I had a few clients tell me how distracting they find music during yoga (of course). What's a yoga teacher to do??
Speaking of music (but changing gears), I have a wonderful album recommendation for you: "Sharanam" by Sharon Gannon. Sharon is a co-founder of Jivamukti yoga - - a form of yoga that emphasizes chanting, spoken word, and music during practice. Sharon takes the traditional mantras that regularly appear in new age/yoga music and adds her own non-traditional beats and groovy rhythms. Listen to "Lokah Samastah (upbeat version)." I can't get it out of my head!
Fudge
As a teacher in the Contemporary Dance Program at the university, I always let my classes have a little holiday party at the end of the semester. Since I'm dealing with a group of body-conscious dancers, I always bring healthy snacks. But I realized at our last party that no one was eating my vegan, oatmeal no-sugar-added cookies. Granted, they weren't amazing...but they were healthy! Anyway, for tomorrow's party, I've whipped up some NOT especially healthy Peppermint Almond Butter Fudge. What can I say? I want people to eat my treats! I already licked the bowl clean, so I know they'll be a hit ;)
I adapted this recipe from one in PETA's Vegan College Cookbook. It's easy, decadent, and perfect for the holidays!
- 3/4 cup Earth Balance, or other vegan margarine
- 1 cup almond butter, or peanut butter
- 1 3/4 cup powdered sugar
- 1 teaspoon peppermint extract
In a microwave safe bowl, nuke the Earth Balance for about 30 seconds...or until melted. Quickly stir in the almond butter until smooth. In three or four increments, whisk in the powdered sugar. Make sure there are no lumps remaining in the fudge before proceeding with the recipe.
Next, add the extract and stir to combine. Pour the fudge into a greased, foil-lined 8x8 inch pan and chill in the refrigerator for 30 minutes, or until you serve it at a holiday party =) serves 12 (it's very rich...so cut into small pieces)
Tuesday, December 7, 2010
Turn Around a Bad Day...
Today was not turning into a good day. I woke up irritable, stressed, and slightly depressed. I thought, "A nice yoga DVD will fix everything!" Unfortunately - that was not the case. Usually yoga is my cure-all, but my mood was even too bleak for yoga to fix! After a few admittedly blissful moments in savasana at the end of my practice, the negative feelings returned.
It took some work, but now (at 11:20 p.m.) everything is great. It was a day-long battle, but I can honestly say that I'll go to bed content and in a better mood than when I woke. Isn't that awesome?
Here's a few of the things that helped turn today around. These tactics might work for you on a bad day too:
1) Eat something "trashy"
When I'm in a foul mood, I always crave "trashy" food. "Trashy" food is anything that can be made quickly, preferably with a microwave. It's the dive food you order at midnight or the greasy spoon you visit in the morning after a night out. Today I ate some easy microwave blueberry pancakes (believe me - - they are 1,000,000 times better than they sound) and they totally started the reversal of my "bad" day to "good." I posted the recipe at the bottom of this post. Try 'em.
2) Buy something ridiculous
Sometimes, completely ridiculous and unnecessary purchases make me happy. Did I need a Cuisineart ice cream maker (in the dead of winter no less)? Of course not! Am I happy that I bought it? Yes! Will I use it? Actually, I already have a batch of vanilla/cinnamon churning as we speak...so yes :)
3) Connect with an old friend
My friend Erin and I used to work together and, subsequently, saw each other all the time. We no longer work together - - but we are both constantly working, so it's a challenge for us to connect sometimes. Before today, I hadn't spoken to her since before Thanksgiving. We reconnected tonight and it made me so incredibly happy to hear her voice. My evening instantly perked up after our conversation. I realized that I was smiling and even laughing!
Anyway, that was my recipe for success today. Here's the food recipe I mentioned earlier. To any skeptics, I just want you to know that I've made these three times. That's how much I like them.
"I'm Like So Easy!" Blueberry Pancakes
I didn't name it, nor did I invent it, but I can tell you that this recipe is great! It comes from PETA's Vegan College Cookbook. There are lots of easy, convenience (microwave and fridge only) recipes in the book. It's a nice addition to a traditional (oven, stove) cookbook collection...especially for those days when you're feeling "trashy."
- 1 cup Bisquick (yes, it's vegan!)
- 1/2 cup soy milk
- 3 teaspoons ground flaxseed mixed with 4 tablespoons water
- 1/2 cup frozen blueberries
- maple syrup to taste
In a bowl, combine the Bisquick, milk, flaxseed/water mixture, and blueberries. Spray an extra large microwave safe mug or bowl with cooking spray. The first time I made this, I used a regular sized mug, and the mixture spilled over into the microwave (BIG mess). I now use my medium-sized Pyrex bowl because it's big and deep. Microwave the mixture on high for 2-3 minutes, until no longer liquidy. I eat this straight out of the bowl with lots of maple syrup. serves 1
Microwave the
It took some work, but now (at 11:20 p.m.) everything is great. It was a day-long battle, but I can honestly say that I'll go to bed content and in a better mood than when I woke. Isn't that awesome?
Here's a few of the things that helped turn today around. These tactics might work for you on a bad day too:
1) Eat something "trashy"
When I'm in a foul mood, I always crave "trashy" food. "Trashy" food is anything that can be made quickly, preferably with a microwave. It's the dive food you order at midnight or the greasy spoon you visit in the morning after a night out. Today I ate some easy microwave blueberry pancakes (believe me - - they are 1,000,000 times better than they sound) and they totally started the reversal of my "bad" day to "good." I posted the recipe at the bottom of this post. Try 'em.
2) Buy something ridiculous
Sometimes, completely ridiculous and unnecessary purchases make me happy. Did I need a Cuisineart ice cream maker (in the dead of winter no less)? Of course not! Am I happy that I bought it? Yes! Will I use it? Actually, I already have a batch of vanilla/cinnamon churning as we speak...so yes :)
3) Connect with an old friend
My friend Erin and I used to work together and, subsequently, saw each other all the time. We no longer work together - - but we are both constantly working, so it's a challenge for us to connect sometimes. Before today, I hadn't spoken to her since before Thanksgiving. We reconnected tonight and it made me so incredibly happy to hear her voice. My evening instantly perked up after our conversation. I realized that I was smiling and even laughing!
Anyway, that was my recipe for success today. Here's the food recipe I mentioned earlier. To any skeptics, I just want you to know that I've made these three times. That's how much I like them.
"I'm Like So Easy!" Blueberry Pancakes
I didn't name it, nor did I invent it, but I can tell you that this recipe is great! It comes from PETA's Vegan College Cookbook. There are lots of easy, convenience (microwave and fridge only) recipes in the book. It's a nice addition to a traditional (oven, stove) cookbook collection...especially for those days when you're feeling "trashy."
- 1 cup Bisquick (yes, it's vegan!)
- 1/2 cup soy milk
- 3 teaspoons ground flaxseed mixed with 4 tablespoons water
- 1/2 cup frozen blueberries
- maple syrup to taste
In a bowl, combine the Bisquick, milk, flaxseed/water mixture, and blueberries. Spray an extra large microwave safe mug or bowl with cooking spray. The first time I made this, I used a regular sized mug, and the mixture spilled over into the microwave (BIG mess). I now use my medium-sized Pyrex bowl because it's big and deep. Microwave the mixture on high for 2-3 minutes, until no longer liquidy. I eat this straight out of the bowl with lots of maple syrup. serves 1
Microwave the
Saturday, December 4, 2010
Tofu Cheesecake, Donkey Kong, and a Christmas Tree
In case the title of this post wasn't any indication, I want you to know that I had a marvelous, relaxing day full of baking, video games, and holiday cheer.
The whole thing started with snow...and lots of it. I woke up to a wintery wonderland...thankful to finally have a garage (and therefore not having to de-ice or plow my car).
I taught my first yoga class at Panache Dance Studio in town and it went great. I love meeting the communities of people that congregate at different fitness studios and organizations. How fun to branch out and meet all sorts of interesting people! Did I mention that I get to take all sorts of fun dance classes as a faculty member? Panache offers Zumba, Bollywood, and Burlesque dance classes - - plus traditional ballrooms classes like the Samba and Waltz. As soon as this semester of school settles down, you can bet that I'll be shakin' my groove thing at the studio!
While I was cooking away, David put up our lovely Christmas tree...so it's official: the holidays have arrived at the Dunn/Zuschlag household =D The presents have to stay hidden away, though, so the kitties don't rip them apart. Did I mention that I am done with my Christmas shopping? Woohoo!
Here that's cheesecake recipe I mentioned...
Rue McClanahan's Creamy Tofu Cheeseless Cake
Yes, it's true. Rue was a vegetarian! This recipe is one of a few celebrity recipes in The Compassionate Cook cookbook by PETA and Ingrid Newkirk. I used a storebought graham cracker crust, so this recipe took only minutes to put together. I won't lie and tell you that it tastes just like regular cheesecake...it doesn't. But I think it's a great substitute and definitely good enough for someone swearing off butter, cheese, and dairy!
- 14 oz soft tofu, drained and patted dry
- 14 oz firm tofu, drained and patted dry
- 3/4 cup sugar
- 1/4 cup lemon juice
- 3 tablespoons nut or soy milk
- 1 tablespoon vanilla extract
- 1 storebought vegan graham cracker piecrust
Preheat the oven to 350 degrees. In the bowl of a food processor, combine the tofus, sugar, lemon juice, milk, and vanilla. Puree until completely smooth and not grainy. Pour this mixture into the piecrust and bake until firm, about 50 minutes. Bring to room temperature and refridgerate until ready to eat. serves 6-8
The whole thing started with snow...and lots of it. I woke up to a wintery wonderland...thankful to finally have a garage (and therefore not having to de-ice or plow my car).
I taught my first yoga class at Panache Dance Studio in town and it went great. I love meeting the communities of people that congregate at different fitness studios and organizations. How fun to branch out and meet all sorts of interesting people! Did I mention that I get to take all sorts of fun dance classes as a faculty member? Panache offers Zumba, Bollywood, and Burlesque dance classes - - plus traditional ballrooms classes like the Samba and Waltz. As soon as this semester of school settles down, you can bet that I'll be shakin' my groove thing at the studio!
 |
| David standing proudly in front of his tree. |
After my class, David and I went shopping. We bought - drumroll please - the NEW Donkey Kong videogame for the Wii. It was a nostalgic purchase; we both loved the Donkey Kong games as kids. And this new installment is really fun (however, David and I tried to play together and kept getting into fights...I think perhaps I am an aggressive and sore loser...maybe I should work on that).
Then I made us dinner: a stew from Isa Chandra Moskowitz's new book, Appetite for Reduction, and a tofu cheesecake from this quirky old cookbook, The Compassionate Cook. Both recipes were really good. I have shared the cheesecake with you below ;) You're welcome.
Here that's cheesecake recipe I mentioned...
Rue McClanahan's Creamy Tofu Cheeseless Cake
Yes, it's true. Rue was a vegetarian! This recipe is one of a few celebrity recipes in The Compassionate Cook cookbook by PETA and Ingrid Newkirk. I used a storebought graham cracker crust, so this recipe took only minutes to put together. I won't lie and tell you that it tastes just like regular cheesecake...it doesn't. But I think it's a great substitute and definitely good enough for someone swearing off butter, cheese, and dairy!
- 14 oz soft tofu, drained and patted dry
- 14 oz firm tofu, drained and patted dry
- 3/4 cup sugar
- 1/4 cup lemon juice
- 3 tablespoons nut or soy milk
- 1 tablespoon vanilla extract
- 1 storebought vegan graham cracker piecrust
Preheat the oven to 350 degrees. In the bowl of a food processor, combine the tofus, sugar, lemon juice, milk, and vanilla. Puree until completely smooth and not grainy. Pour this mixture into the piecrust and bake until firm, about 50 minutes. Bring to room temperature and refridgerate until ready to eat. serves 6-8
Friday, December 3, 2010
Living in Excess
Confession time: I have a problem with excess.
I can't just have one cup of coffee a day...I have to have three.
I can't just buy one cookbook at the bookstore...I have to buy two.
I can't just eat one piece of cake for dessert...I have to have...um...a few.
I know it's a "cultural" thing. We all love to over-indulge (look at the mortgage crisis! How do you think that happened anyway?). As a society, we can't just be content. I don't feel like I'm on a high horse saying these things...because I know I fall into this vice as well!
I've developed a personal mantra that I try to think about each day. I write it in my day planner, I think it during meditation, and I like of hum it to the melody of a song while I'm driving. It goes like this:
I love myself. (I think this during the inhale of my meditation)
I have enough. (I think this during the exhale of my meditation)
Easy enough, right? It might sound ridiculous, but it works for me! Clearly, it isn't a cure all solution (I still ate 3/4s a bag of candy corn yesterday), but it works most of the time. And it's much cheaper than therapy...or getting into debt from overspending :/
- - - - - - - - - - - - - - -
You may find me crazy, but I always eat before eating out. For instance, it's 6:30p.m. right now and I'm meeting friends for dinner at 8:00p.m. It might seem "healthier" to wait until ordering dinner later, but going too long without food can make you ravenous (and may cause you to binge eat at dinner!). I made this smoothie and feel confident that my dining experience with be enjoyable without excess :) Next time you eat out, see if this advice works for you!
Between Meals Smoothie
Some of the best healthy eating advice I ever read recommended eating a light snack or nosh before dining out. Whenever you go to a restaurant, you usually have to wait for a table, for drinks, for appetizers, etc. and end up STARVING by the time your entree arrives. Make a smoothie like this one about an hour before heading out to a restaurant and you'll be content until your food arrives (and, therefore, will be less likely to overeat).
- 1 cup unsweetend, original almond milk
- 1 scoop vegan protein powder (vanilla or chocolate)
- 1 ripe banana (the banana must be ripe or the smoothie will taste slightly bitter)
- 1 large handful greens (lettuce, spinach, romaine)
Combine all ingredients in a blender and puree until completely mixed. Eat about 1-2 hours before dining out. serves 1
I can't just have one cup of coffee a day...I have to have three.
I can't just buy one cookbook at the bookstore...I have to buy two.
I can't just eat one piece of cake for dessert...I have to have...um...a few.
I know it's a "cultural" thing. We all love to over-indulge (look at the mortgage crisis! How do you think that happened anyway?). As a society, we can't just be content. I don't feel like I'm on a high horse saying these things...because I know I fall into this vice as well!
I've developed a personal mantra that I try to think about each day. I write it in my day planner, I think it during meditation, and I like of hum it to the melody of a song while I'm driving. It goes like this:
I love myself. (I think this during the inhale of my meditation)
I have enough. (I think this during the exhale of my meditation)
Easy enough, right? It might sound ridiculous, but it works for me! Clearly, it isn't a cure all solution (I still ate 3/4s a bag of candy corn yesterday), but it works most of the time. And it's much cheaper than therapy...or getting into debt from overspending :/
- - - - - - - - - - - - - - -
You may find me crazy, but I always eat before eating out. For instance, it's 6:30p.m. right now and I'm meeting friends for dinner at 8:00p.m. It might seem "healthier" to wait until ordering dinner later, but going too long without food can make you ravenous (and may cause you to binge eat at dinner!). I made this smoothie and feel confident that my dining experience with be enjoyable without excess :) Next time you eat out, see if this advice works for you!
Between Meals Smoothie
Some of the best healthy eating advice I ever read recommended eating a light snack or nosh before dining out. Whenever you go to a restaurant, you usually have to wait for a table, for drinks, for appetizers, etc. and end up STARVING by the time your entree arrives. Make a smoothie like this one about an hour before heading out to a restaurant and you'll be content until your food arrives (and, therefore, will be less likely to overeat).
- 1 cup unsweetend, original almond milk
- 1 scoop vegan protein powder (vanilla or chocolate)
- 1 ripe banana (the banana must be ripe or the smoothie will taste slightly bitter)
- 1 large handful greens (lettuce, spinach, romaine)
Combine all ingredients in a blender and puree until completely mixed. Eat about 1-2 hours before dining out. serves 1
Thursday, December 2, 2010
Hot Hot Hot
With temperatures dropping into the 20s and sunlight making its exit at 5 p.m., I've been craving heat: in terms of food, body temperature, and exercise...
Right now, I'm wearing fuzzy slipper socks, sweatpants, and a long sleeve shirt (plus the heater is on). I'm eating super hot and spicy curried eggplant and marveling over how great my body feels after taking Jean's kick-ass hot yoga class at Know Yoga Know Peace.
I used to scratch my head at the droves of people who tumbled into the yoga studio during December and January. "What's with this hot yoga craze, anyway?" I used to practice hot yoga on a regular basis, so I didn't see what made hot yoga in the winter any different than in another season. Now, however, I lean towards non-heated yoga...so I get it! When you aren't accustomed to hot yoga on a daily basis, it feels amazing to walk into a steaming hot room and sweat out all your crap - - especially while it's snowing outside! I felt ten pounds lighter and about a million times calmer after that class :) It was fantastic!
After class, I piled on my snow clothing and trudged over to the local co-op (conveniently down the street from the yoga studio) and bought an eggplant for dinner. I was craving the tender flesh that eggplants yield when marinated and stir-fried. If you haven't prepared eggplant this way, I highly recommend it. If you're a fan of hot food, I also recommend this recipe below. It packs the perfect amount of heat for a chilly evening.
Curried Eggplant
Not all curry powders are equal in quality and taste. Find a good brand and stick to it! I use Penzeys' version, which is available nationally at their store locations or online at www.penzeys.com.
- 1/2 cup water
- 1 tablespoon miso paste
- 1 teaspoon hot curry powder
- 1 teaspoon agave nectar
- 1 teaspoon lime juice
- 1 tablespoon organic, unsweetened ketchup
- 1/2 lb. eggplant, diced into small pieces
- salt and pepper to taste
In a medium, shallow baking dish, stir together the water, miso paste, curry powder, agave nectar, lime juice, and ketchup until smooth. Toss in the eggplant and let marinate at room temperature for about 30 minutes (stirring occasionally).
Heat a medium saute pan over high heat and spritz with nonstick cooking spray. Add the eggplant and liquid to the pan and cook over high heat, stirring occasionally to keep the eggplant from sticking. Once the liquid is evaporated, continue cooking the eggplant until it gets dark and tender (about 5 minutes). Season to taste with additional salt and pepper. serves 1-2
- - - - - - - - - - - - - - -
I read the following statistics on the back cover of PETA's (People for the Ethical Treatment of Animals) Vegan College Cookbook, and I wanted to share:
A lifelong vegetarian saves around: 780 chickens, 5 cows, 20 pigs, 29 sheep, 48 turkeys, 15 ducks, 7 rabbits, and half a ton of fish.
Isn't that amazing? Little tidbits like this make me feel good about my choices. Some people may scoff at this kind of statistic, but I like the idea that - by eating eggplants, vegetables, grains, and beans - I can save some animals. In my mind, this is very cool. ;-)
Stay warm (or hot)! Goodnight!
Right now, I'm wearing fuzzy slipper socks, sweatpants, and a long sleeve shirt (plus the heater is on). I'm eating super hot and spicy curried eggplant and marveling over how great my body feels after taking Jean's kick-ass hot yoga class at Know Yoga Know Peace.
I used to scratch my head at the droves of people who tumbled into the yoga studio during December and January. "What's with this hot yoga craze, anyway?" I used to practice hot yoga on a regular basis, so I didn't see what made hot yoga in the winter any different than in another season. Now, however, I lean towards non-heated yoga...so I get it! When you aren't accustomed to hot yoga on a daily basis, it feels amazing to walk into a steaming hot room and sweat out all your crap - - especially while it's snowing outside! I felt ten pounds lighter and about a million times calmer after that class :) It was fantastic!
After class, I piled on my snow clothing and trudged over to the local co-op (conveniently down the street from the yoga studio) and bought an eggplant for dinner. I was craving the tender flesh that eggplants yield when marinated and stir-fried. If you haven't prepared eggplant this way, I highly recommend it. If you're a fan of hot food, I also recommend this recipe below. It packs the perfect amount of heat for a chilly evening.
Curried Eggplant
Not all curry powders are equal in quality and taste. Find a good brand and stick to it! I use Penzeys' version, which is available nationally at their store locations or online at www.penzeys.com.
- 1/2 cup water
- 1 tablespoon miso paste
- 1 teaspoon hot curry powder
- 1 teaspoon agave nectar
- 1 teaspoon lime juice
- 1 tablespoon organic, unsweetened ketchup
- 1/2 lb. eggplant, diced into small pieces
- salt and pepper to taste
In a medium, shallow baking dish, stir together the water, miso paste, curry powder, agave nectar, lime juice, and ketchup until smooth. Toss in the eggplant and let marinate at room temperature for about 30 minutes (stirring occasionally).
Heat a medium saute pan over high heat and spritz with nonstick cooking spray. Add the eggplant and liquid to the pan and cook over high heat, stirring occasionally to keep the eggplant from sticking. Once the liquid is evaporated, continue cooking the eggplant until it gets dark and tender (about 5 minutes). Season to taste with additional salt and pepper. serves 1-2
- - - - - - - - - - - - - - -
I read the following statistics on the back cover of PETA's (People for the Ethical Treatment of Animals) Vegan College Cookbook, and I wanted to share:
A lifelong vegetarian saves around: 780 chickens, 5 cows, 20 pigs, 29 sheep, 48 turkeys, 15 ducks, 7 rabbits, and half a ton of fish.
Isn't that amazing? Little tidbits like this make me feel good about my choices. Some people may scoff at this kind of statistic, but I like the idea that - by eating eggplants, vegetables, grains, and beans - I can save some animals. In my mind, this is very cool. ;-)
Stay warm (or hot)! Goodnight!
Wednesday, December 1, 2010
Christmas Time...Is Here...
"No more lives torn apart / And wars would never start / And time would heal all hearts / And everyone would have a friend / And right would always win / And love would never end / This is my grown-up Christmas list." - Amy Grant
As winter draws near, snow pours down, and the sun disappears, I have a secret weapon to fighting off winter blues: Christmas CDs! Is there anything more heart-warming and cheerful than Christmas music? I have a whole slew of favorites that I dust off this time of year and I've already found a few new classics from 2010! Here's what I'm loving this year:
1. The Christmas Collection by Amy Grant
2. Merry Christmas II You by Mariah Carey
3. Joy to the World by Pink Martini
4. Christmas Through Your Eyes by Gloria Estefan
Hot beverages are another way that I usually chase the winter blues away. It can be hard to find vegan treats at the coffee shop, but I have a few standards:
Hot chai with soymilk + shot of peppermint syrup (this is FULL of sugar, so should only be consumed on "special" occasions)
Decaf coffee with soymilk + sugar-free hazelnut syrup and 2 Truvia packets (I keep these in my bag)
- - - - - - - - - - - - - -
I remember one year ago Christmas time (in my first round of veganism), trying nutritional yeast and almost gagging. Nutritional yeast is similar to brewer's yeast and is, basically, a deactivated yeast that vegans use to make "cheezy" sauces. It is bright yellow and has a somewhat bitter taste. Vegans love it because it is a complete protein and is full of vitamin B12, which can be difficult for vegans to get into their diet. Well, anyway, I just got my copy of Isa Chandra Moskowitz's new cookbook, Appetite for Reduction, and decided to try out her "cheezy" sauce with nutritional yeast. I figured, "Why not? Maybe I'll have acquired a taste for it now!" And - believe it or not - it was delicious! I knew if any cookbook author could make me love nutritional yeast, it was Isa. She's awesome! Below is a slight variation of her recipe. It is best when eaten hot!
"Eazy Breezy Cheezy Sauce"
Isa serves this sauce on a "Tempeh Helper" (her version of Hamburger Helper) or with pasta. I ate it with a mixture of cooked pasta, steamed broccoli, and steamed cauliflower. This is - by far - the best vegan "cheeze" sauce that I've made. Yum!
Sauce:
- 1/4 cup + 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch ground turmeric powder
- pinch salt
- 2 tablespoons vegetable broth powder base
- 1 cup water
- 1 tablespoon yellow mustard
- 1 tablespoon hot sauce
Serve with:
- 1 cup cooked pasta
- 1 cup steamed vegetables (broccoli and/or cauliflower)
Combine all sauce ingredients in a large bowl and whisk until completely uniform. Transfer to a medium skillet and, stirring continuously, cook over high heat until the sauce bubbles. Reduce the heat to medium low and continue to cook for about five minutes - until thick and creamy. Toss the sauce with the pasta and vegetables. serves 2
- - - - - - - - - - - - - -
Sadly, I have not discovered how to chase away the winter blues with exercise. I am terrified of running in the snow (haven't done so yet) and I can't fathom running around in this weather! I think I will wait until I have some friends come along to try snowbound exercise. Until then, I will search out a treadmill or indoor track to keep up my running. And, of course, this is the perfect time of year for yoga DVDs from the comfort and warmth of my own home! I've been doing about 30-45 minutes of mix and match yoga videos in the morning and they have kept me centered and happy throughout the day.
Soon, I'll have a complimentary membership to RecSports through IU - - since I got a job teaching there!! Yay! I can't wait to have the membership because I'll be able to run for free on their tracks and on their treadmills. This perk almost seems as good as getting monetary compensation!
- - - - - - - - - - - -
That's all for today! I hope you are enjoying the snow :)
As winter draws near, snow pours down, and the sun disappears, I have a secret weapon to fighting off winter blues: Christmas CDs! Is there anything more heart-warming and cheerful than Christmas music? I have a whole slew of favorites that I dust off this time of year and I've already found a few new classics from 2010! Here's what I'm loving this year:
1. The Christmas Collection by Amy Grant
2. Merry Christmas II You by Mariah Carey
3. Joy to the World by Pink Martini
4. Christmas Through Your Eyes by Gloria Estefan
Hot beverages are another way that I usually chase the winter blues away. It can be hard to find vegan treats at the coffee shop, but I have a few standards:
Hot chai with soymilk + shot of peppermint syrup (this is FULL of sugar, so should only be consumed on "special" occasions)
Decaf coffee with soymilk + sugar-free hazelnut syrup and 2 Truvia packets (I keep these in my bag)
- - - - - - - - - - - - - -
I remember one year ago Christmas time (in my first round of veganism), trying nutritional yeast and almost gagging. Nutritional yeast is similar to brewer's yeast and is, basically, a deactivated yeast that vegans use to make "cheezy" sauces. It is bright yellow and has a somewhat bitter taste. Vegans love it because it is a complete protein and is full of vitamin B12, which can be difficult for vegans to get into their diet. Well, anyway, I just got my copy of Isa Chandra Moskowitz's new cookbook, Appetite for Reduction, and decided to try out her "cheezy" sauce with nutritional yeast. I figured, "Why not? Maybe I'll have acquired a taste for it now!" And - believe it or not - it was delicious! I knew if any cookbook author could make me love nutritional yeast, it was Isa. She's awesome! Below is a slight variation of her recipe. It is best when eaten hot!
"Eazy Breezy Cheezy Sauce"
Isa serves this sauce on a "Tempeh Helper" (her version of Hamburger Helper) or with pasta. I ate it with a mixture of cooked pasta, steamed broccoli, and steamed cauliflower. This is - by far - the best vegan "cheeze" sauce that I've made. Yum!
Sauce:
- 1/4 cup + 2 tablespoons nutritional yeast
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- pinch ground turmeric powder
- pinch salt
- 2 tablespoons vegetable broth powder base
- 1 cup water
- 1 tablespoon yellow mustard
- 1 tablespoon hot sauce
Serve with:
- 1 cup cooked pasta
- 1 cup steamed vegetables (broccoli and/or cauliflower)
Combine all sauce ingredients in a large bowl and whisk until completely uniform. Transfer to a medium skillet and, stirring continuously, cook over high heat until the sauce bubbles. Reduce the heat to medium low and continue to cook for about five minutes - until thick and creamy. Toss the sauce with the pasta and vegetables. serves 2
- - - - - - - - - - - - - -
Sadly, I have not discovered how to chase away the winter blues with exercise. I am terrified of running in the snow (haven't done so yet) and I can't fathom running around in this weather! I think I will wait until I have some friends come along to try snowbound exercise. Until then, I will search out a treadmill or indoor track to keep up my running. And, of course, this is the perfect time of year for yoga DVDs from the comfort and warmth of my own home! I've been doing about 30-45 minutes of mix and match yoga videos in the morning and they have kept me centered and happy throughout the day.
Soon, I'll have a complimentary membership to RecSports through IU - - since I got a job teaching there!! Yay! I can't wait to have the membership because I'll be able to run for free on their tracks and on their treadmills. This perk almost seems as good as getting monetary compensation!
- - - - - - - - - - - -
That's all for today! I hope you are enjoying the snow :)
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