As a blogger-wannabe, I just love, love, love discovering new talented, successful bloggers. I usually sniff out their books at the bookstore and then proceed to read their beautiful, regularly-updated blogs through all previous posts until I'm completely caught up. Former finds include Lisa Lillien (aka Hungry Girl http://www.hungry-girl.com/), Heidi Swanson (http://www.101cookbooks.com/), and Molly Wizenberg (http://www.orangette.blogspot.com/).
Well, recently I discovered Tina Haupert (http://www.carrotsncake.com/). Her first book - Carrots 'N' Cake - was recently published; it has some wonderful healthful recipes, stories, and advice for healthy eating and adopting a healthy lifestyle. I just love it! Check it out =)
I've already tried one recipe from the book/blog, and it was great! It's called the '3 minute cookie' and it works perfectly for those desperate times when you crave something warm, decadent, and sweet (but still guilt-free). Here's the link to the recipe:
http://carrotsncake.com/2010/01/the-3-minute-oatmeal-raisin-cookie.html
So. freakin. good.
Headed to Louisiana to visit family with David tomorrow. Of course, I'm packing Carrots 'N' Cake to read on the plane. Am I the only person that enjoys flipping through recipes on an airplane? ;-)
Friday, May 13, 2011
Sunday, May 8, 2011
Mini Marathon Results and Vegan Pineapple Coconut Cream Pie
So - yesterday - my friend Beth and I ran the Indianapolis Mini Marathon!
Our months of training finally brought us to our goal of running the 13.1 mile race in under 2 hours and 10 minutes. Our actual time was 2:06. We finished 10,281st out of 35,000 people. Not bad! I was really proud of myself, especially since I used to categorize myself as one of those people who only ran when chased. The experience was unreal: the spirited runners, the loud music, the cheerleaders on the sidelines, the course (which went around the Indianapolis Speedway!), and that amazing moment when we crossed the finish line. It was truly, truly an unforgettable experience. And I understand now why Beth said the races could be addicting...once you're done, you want more! I'm currently debating another half marathon in Chicago or possibly at Disney World! And I'm considering - - possibly - - training for a FULL 26.2 mile marathon. We'll see.
For now, I'm eating whatever the heck I want...in sort of a celebration I suppose. Today I made a vegan Pineapple Coconut Cream Pie. While non-dairy pies like this one - made with tofu - don't necessarily replicate the flavor of a real cream pie, they are so easy to put together and so much healthier that it's hard not to love them. Actually, this recipe (derived from one by Julie Hasson's great Vegan Diner cookbook) is the best tasting tofu-based pie I've ever made. I even asked David to try it and, while he doesn't like coconut, he agrees that you really can't tell you're eating tofu instead of eggs and cream. It's that good.
Pineapple Coconut Cream Pie
- 9 inch store-bought graham cracker crust pie shell (or you can make your own)
- 12.3 oz extra firm silken tofu, drained if packed in water
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup full-fat coconut milk
- 3/4 cup crushed pineapple in its juice
In a food processor, blend the tofu and coconut milk for a few minutes...until completely smooth. Add the sugar and cornstarch and blend again for a minute or so. Carefully transfer the mixture to a saucepan and bring to medium heat over the stove. Whisk consistently for a few minutes, until the mixture resembles a thick custard. Pour the mixture into the pie shell and refrigerate for a few hours or overnight (it will continue to solidify the longer it is refrigerated). serves 6-8
Our months of training finally brought us to our goal of running the 13.1 mile race in under 2 hours and 10 minutes. Our actual time was 2:06. We finished 10,281st out of 35,000 people. Not bad! I was really proud of myself, especially since I used to categorize myself as one of those people who only ran when chased. The experience was unreal: the spirited runners, the loud music, the cheerleaders on the sidelines, the course (which went around the Indianapolis Speedway!), and that amazing moment when we crossed the finish line. It was truly, truly an unforgettable experience. And I understand now why Beth said the races could be addicting...once you're done, you want more! I'm currently debating another half marathon in Chicago or possibly at Disney World! And I'm considering - - possibly - - training for a FULL 26.2 mile marathon. We'll see.
For now, I'm eating whatever the heck I want...in sort of a celebration I suppose. Today I made a vegan Pineapple Coconut Cream Pie. While non-dairy pies like this one - made with tofu - don't necessarily replicate the flavor of a real cream pie, they are so easy to put together and so much healthier that it's hard not to love them. Actually, this recipe (derived from one by Julie Hasson's great Vegan Diner cookbook) is the best tasting tofu-based pie I've ever made. I even asked David to try it and, while he doesn't like coconut, he agrees that you really can't tell you're eating tofu instead of eggs and cream. It's that good.
Pineapple Coconut Cream Pie
- 9 inch store-bought graham cracker crust pie shell (or you can make your own)
- 12.3 oz extra firm silken tofu, drained if packed in water
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 3/4 cup full-fat coconut milk
- 3/4 cup crushed pineapple in its juice
In a food processor, blend the tofu and coconut milk for a few minutes...until completely smooth. Add the sugar and cornstarch and blend again for a minute or so. Carefully transfer the mixture to a saucepan and bring to medium heat over the stove. Whisk consistently for a few minutes, until the mixture resembles a thick custard. Pour the mixture into the pie shell and refrigerate for a few hours or overnight (it will continue to solidify the longer it is refrigerated). serves 6-8
Wednesday, May 4, 2011
Vegan Slow-Cooker Bolognese
While I'm no longer vegan, I still enjoy vegan and vegetarian cuisine on a regular basis. Cutting down on meat and cheese is a great way to control one's intake of cholesterol and saturated fat. Vegan/vegetarian diets also tend to be higher in fiber, minerals, and vitamins than non-vegan diets. I've found that my body runs best on lean protein from animals (especially turkey, chicken, fish), but I can also acknowledge the benefits of a plant-based diet...so I try to eat it once a day or at least a few times a week.
This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!
Vegan Slow-Cooker Bolognese
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons
In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers
This week I decided to "veganize" one of Lisa Lillien's slow-cooker recipes from her latest cookbook Hungry Girl: 300 Under 300. It is so easy to eat vegan/vegetarian nowadays because it seems that every grocery store (even Wal*Mart) has multiple meat/cheese substitutions available. I simply swapped out the ground turkey from the original recipe and - instead - used a mixture of soy meat crumbles and "mock" Italian sausages (made of soy). This recipe makes ALOT of sauce, so be prepared. I ate it with pasta, on bread (a la sloppy joes), and plain by itself. Enjoy!
Vegan Slow-Cooker Bolognese
- 28 oz crushed tomatoes
- 6 oz tomato paste
- 1 tablespoon garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- dash red pepper flakes
- 1 teaspoon sugar
- 14.5 oz diced tomatoes
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 14 oz soy meat crumbles
- 5 oz "mock" Italian sausages (or feel free to just use extra meat crumbles), chopped into half moons
In the bowl of the slow-cooker, combine the first nine ingredients and stir to fully mix. Add the remaining ingredients and stir again to evenly distribute the vegetables and break up the meat crumbles. Cook on high for 3-4 hours or low for 7-8 hours. Uncover and taste for additional salt, pepper, and sugar. (If the sauce tastes too bitter, add sugar. If the flavors aren't really popping, add salt). serves 4 with cooked pasta plus leftovers
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