Meal Planning: Chickpeas & Dumplings

Lately, dinner time has meant either one of two things: we need to go to a restaurant/get some takeout or I need to find out what I have in the freezer or fridge that I can somehow magically turn into a meal as quickly as possible. Being the proud owner of quite a few vegan and vegetarian cookbooks (see Exhibit A below), I decided to take charge of this problem by making a meal plan for the week. So this Sunday I planned out my meals, went shopping for ingredients specifically for the meals. This plan will also help us save money by 1) not eating out during the week and 2) only buying things at the grocery store that are actually needed for meals (NO impulse buys allowed!).

So, here's Exhibit A, my collection of vegan & vegetarian cookbooks:



And here's my meal plan for the week:



I'm incorporating some new recipes from The Happy Herbivore cookbook By: Lindsay Nixon and one recipe from Vegan Comfort Foods from Around the World By: Veronica Grace a.k.a. Low Fat Vegan Chef.

Both of these cookbooks happen to be written by authors who believe in the whole foods, plant-based, no oil, no added sugar healthy mindset, which is an excellent way to continue the second week of my recently refocused weight loss journey. (I lost 3 lbs. last week!)

Monday night, I made the first recipe on my plan: Chickpeas & Dumplings.  I followed the directions to the best of my abilities, but I may have added a little too much of the spices. I didn't feel like mixing together HH's Poultry Seasoning Mix because then I would have some leftover. So instead I added a teaspoon of each spice from the Poultry Seasoning Mix. Now there are only 3 teaspoons in a Tablespoon, which I didn't think about at the time, and the recipe only called for one tablespoon of the Poultry Seasoning Mix. Since there were 5 spices in the mix, that means I added two extra teaspoons of spices. It smelled very fragrant, but I will definitely use less spices next time I make it. I also added peas because for some reason, there were peas and carrots in the picture in the book, but there were none in the recipe or ingredients list.

Here's a picture from during the cooking process:

I've never had Chicken & Dumplings before, so I was a little off-put by the taste and texture of the dumplings. Maybe it's because of weird dumpling-taste or the extra spices, but this recipe was not a big hit at my house. My husband is also not a fan of chickpeas, and he told me there were "too many chickpeas".  I also wasn't entirely loving it because for some reason I was expecting the dumplings to taste more like cooked biscuits than chunks of unbaked dough. My final product turned out nothing like the picture in the book. Mine's a little goopy and brown and Happy Herbivore's picture had a whitish broth (plus the previously mentioned chunks of carrots).

I have liked every other Happy Herbivore recipe I've made before, so I will definitely be giving this recipe another try sometime in the future (with less spices) and maybe separate the mixture in half before I add the chickpeas (to appease the husband).

 

Swimming, Swimming, In the Swimming Pool!

I don't know if any of you ever went to summer camp when you were younger, but the title of this post comes from a camp song from my youth. I went to Girl Scout camp, and there were a plethora of songs sung around the campfire each night, but for some reason this one stuck with me.  The original song goes a little something like this:

Swimming, swimming, in the swimming pool,
Some days are hot, some days are not,
in the swimming pool.

However, we also sang a parody of that song that I liked better and is the one that I remember most:

Swimming, swimming, in the swimming pool,
Some guys are hot, some guys are not,
at the swimming pool!

Anyway, my original point is that I'm getting really excited about being able to swim again. I went swimming on Monday evening and again today after work, and I'm feeling really good about it.

Things I love about swimming:

1)  First of all, the endorphins. I haven't been able to do aerobic exercise lately, so this is great. It's a major mood booster!

2)  Exercise! Did I mention that I really need the exercise after several months of little to no physical activity? I've gone up a few pant sizes since February, and I'd definitely like to go back down to normal sometime in near future. Ideally, I'd like to be fitting back into my old pants and clothes by November, and I think swimming combined with more vegetables and self-control in the food department will help me reach that goal.

3)  It's a very diverse activity. I used to be a lifeguard and did swim team my senior year in high school, so I know quite a few different strokes: freestyle, breaststroke, backstroke, butterfly, etc.  It doesn't get boring when you switch strokes every other lap and make use of the kickboards, pull buoys (those little odd-shaped floats you put between your legs to focus on strengthening your arms only), and flippers.

4)  It's free! The pool I go to is free to all DC residents and military families. So, I just flash my military ID and get to swim without spending a dime on membership, which is super nice, especially when you know the exorbitant price of gym membership in the DC area.

5)  I think it's helping with my post-surgery foot recovery. My foot didn't hurt as much Tuesday or today, and I'd like to credit that to my swim session on Monday night. My podiatrist actually did say swimming is great for recovery; so I'd like to think this improvement isn't all in my head

6) My pool is conveniently located next to the biggest Whole Foods in the VA-MD-DC area (that I've visited). After exercising, the Whole Foods hot bar, with labeled vegan entrees, is a welcome dinner option. They also have delicious vegan bakery options, like multiple vegan bakery options: muffins, scones, etc. It takes me about an hour to get home. So if I want to eat before 9 or 10 pm, I probably should eat some dinner before I hop on the metro. 

Aside: Whole Foods in Falls Church: Please take note and hop on labeling the vegan options on your hot bar. It would be much appreciated by your faithful customers, such as myself. And if you would offer a vegan muffin or two in your bakery section, that would be totally awesome!


Also, I would totally share a picture of myself in awesome swim gear to accompany this post.  (I treated myself to a new swim cap, goggles, and a sportier swimsuit back in July when I started getting into swimming before my surgery, so I look like a serious swimmer now.) But let's be honest: that's just a look that nobody needs to be sporting outside of the swimming pool facilities!

Cauliflower Wings

Tonight, I made Vegan Richa's Baked Mango Sriracha Cauliflower Wings. They were pretty freakin' delicious! I thought about making them for the Superbowl Party I went to yesterday, but it was mostly guys and no vegans, so I didn't think they'd really like them that much. I think I made a good choice because everything they served yesterday had meat in it: buffalo chicken dip, grilled barbecue and buffalo wings, and burgers. I was very glad that I'd thought ahead and brought my own veggie-friendly snacks.

The wings did kind of stick to the cookie sheet after baking, but that might have just been because I used aluminum foil on the sheet to keep the clean-up easy. I would recommend some non-stick spray. Also, 1/4 cup of sriracha was a little bit too spicy for me, so I added more preserves and juice to balance it out. I put my wings on top of some millet and drizzled the glaze on top. Delicious dinner.

I would definitely make these again!

Also, hubby wasn't here for dinner, so that means plenty of leftovers to bring for lunch tomorrow!

Superbowl Spread

Today I'm going to a Superbowl Party! I'm not much of a football fan, but I'll use any excuse for a party. I enjoy watching the commercials sometimes, too. None of my friends are vegan, so I figured that I should probably bring some awesome snacks to share so I don't feel deprived. I'm bringing one sweet treat and another more substantial snack. (Also, I had some General Tso's Vegan Chicken for dinner instead of buffalo wings. Same thing, right?)

Here are the ingredients for my brownies:

I didn't actually use the brown sugar, and there was maple syrup involved.

 

My mini-cupcake tray to make brownie bites!

 

I used the recipe from Party Vegan. To adjust for the bites, instead of pan brownies, I only cooked them for about 15-18 minutes instead of 35 minutes.

 

Finished brownie bites!

 

They're tastier than they look from my silly camera phone picture!

 

I had some extra batter so I made another brownie for myself. 

My grandma made me that cupcake potholder. Isn't it cute?

 

Hummus platter with whole wheat and white pitas and three different kinds of bell peppers.

I hope you guys have/had a great Superbowl!

"No-Spend" Month Update - Week 2

*For all the details on what No-Spend Month is to me, please read this post first.*

Two weeks down, and I've spent $0*.  I've been slowly making my way through the frozen veggies, excess amount of grains, and used almost all of my frozen fruits making a green smoothie this weekend.  It was actually more of a purple smoothie.  I used a handful of kale that was still alive from the pots on my balcony, 1 frozen banana, frozen mango, frozen berries, peanut butter, hemp protein powder, and a little bit of agave nectar.  So I ended up with 3 smoothies, but I only have one left in the freezer because it was a pretty delicious combination!  I'm going to try to make it to the store to pick up some cheap produce, salad greens, and maybe some frozen or canned vegetables or fruits tonight if I'm not too tired after Jillian Michaels and dinner.  I heard that the best store deals usually happen in the middle of the week on Tuesday or Wednesday, so I'm hoping that I'll find things for cheap since my budget for the trip will only be about $15.

Not having as many things to choose from has made me plan out my meals a little better (and cook way more)!  Last night, I had some Shells & Cheeze to use up some Daiya slices that I have leftover with a side of peas and corn.  I've already planned on making some tofu and vegetable curry tonight for dinner.  I have a can of coconut milk that's been sitting in my cabinet forever, a block of tofu from my last grocery trip back in December, some frozen broccoli and bell peppers, fresh carrots, and a huge bag of brown rice that's still looking pretty full.  I'm going to try to make enough so that I'll have leftovers to take in for lunch on Thursday, but my husband can eat a lot, so we'll see if that plan works out. 

I also still need to use up my quinoa, couscous and lentils.  If anyone has any good recipe ideas for quinoa, couscous and/or lentils, let me know!

*I do have to disclose that my husband went to drill for the Air Force National Guard this past weekend.  While he was super awesome about trying not to spend money and brought food from home to eat on Friday night and ate lunch on base on Saturday and Sunday, he went out for dinner on Saturday night.  So that's technically cheating, and he felt bad about it because he could have went back to base for a free dinner at the cafeteria.  However, he was out of town and didn't really have a kitchen to work with, so options were kind of limited.  He said he didn't want to drive from his hotel all the way back to base in a thunderstorm because sometimes they'll make you stay on base when the weather gets really bad.  However, other than that one slip-up, we've been doing pretty well.

"No-Spend" Month Update - Week 1

*If you're no familiar with my No-Spend January Challenge, click here to get up to speed!*

The first week of "No-Spend" Month hasn't been too hard. We have spent $0 of $31 allotted with the $1/day rule. In my last post, I said that I stocked up at the grocery store on the 29th. Apparently, I did a pretty decent job stocking up. I do think I'll have to go to the store this weekend to get some more produce, but I plan on staying within the $1/day limit. For example, if I go on the 11th, I'll try my best to spend less than $11 (and definitely no more than $31). I just checked our bank account (literally just within the last minute), and I'm not seeing much of a difference, yet. I think it might take a few more weeks for these changes to make an impact, considering I just did a larger than usual grocery trip at the end of December and the beginning of the month is when most of the major bills come due (rent, student loans, utilities, health insurance, etc.).

I've also been making an effort to do a Pantry Clean-Out during this "No-Spend" month. I buy a lot of food items, and sometimes even doubles of items that I use very sparingly because when I come home from work, I don't want to spend longer than I need to cooking. In fact, a lot of times, I just eat frozen pizza, freezer meals, grab-and-go foods from Whole Foods or Trader Joes (which can be expensive!), or processed vegan products because I don't feel like spending time in the kitchen. Frankly, I'm generally pretty lazy unless I'm feeling inspired and excited about a recipe. It's not a good habit because well, we all know whole foods are better for us than processed foods. Also, processed foods cost considerably more than whole ingredients. And a major part of No Spend Month is spending WAY less and saving more, so the only processed foods that we'll eating this month are ones that were purchased before January 1st.

This has made me a little more creative in the kitchen this week because I'm using ingredients that I don't often use in my cooking. I've also spent more time in the kitchen because between my husband and myself, I do 99.5% of the cooking. (Talking to one of my friends about this, she suggested that he may just not feel comfortable cooking vegan food (yet, I hope), and since I've only been vegan about 5 months, that makes sense. Tom, if you're reading this, I have half a shelf full of cookbooks for whenever you're feeling adventurous!) Also, if we want to stretch out our food supply without being bored, that requires more preparation.

Following this train of thought, I've been making more things out of the products that take a little more time. Today I made some "Meat"loaf Bites from Happy Herbivore's recipe from her new cookbook, Happy Herbivore Light and Lean, using some of the instant oats that have been sitting in my pantry for the past few months without being opened. (The link is to a video of Happy Herbivore making her "Meat"loaf Bites and two other delicious-looking dishes.) I'm excited about her new cookbook, and I plan to make Happy Herbivore Light and Lean one of my first purchases of February since I unfortunately didn't get it for Christmas. Before you start feeling bad for me, I did get a lot of other awesome cookbooks like The Veganomicon, Party Vegan, Vegan with a Vengeance, and Quick-Fix Vegan (from one of my bosses!). So I've been busy trying lots of delicious recipes! This Saturday I made "The Best Pumpkin Muffins" from Vegan with a Vengeance. They're called "The Best" for a reason, and I do love pumpkin! I have to admit that I ate FIVE of them (and that was just on Saturday).  So warm, so delicious, so punkin-y!  My husband and my coworker also approve of these muffins. (My coworker almost didn't get one because my husband ate all but one of them before I could put one aside for her.)

Anyway, back to my original point...Pantry Clean-Out! So I used some of my instant oatmeal and a can of great northern beans (supposed to be kidney according to the recipe, but we didn't have any) for the "Meat"loaf bites this evening. I also cooked lentils while making the Meatloaf Bites to save time in the kitchen, and so that they'll be pre-cooked for tomorrow when I want to make curried lentils. (I'm not sure what I'll make as the side dish to the lentils, yet.)

For the record here is a list of a few of the items that I have in my pantry and cabinets:

-Lentils (2 packs of red ones. I guess I thought I might be out and bought another one. This happens a lot)
-Quinoa (2 packs)
-Black Beans (1 bag of dry beans)
-Brown Rice (1 large and 1 small bag)
-White Rice (1 large bag)
-Quick Oats
-Rolled Oats
-Millet (never cooked it before, but it sounded cool!)
-Couscous
-Gluten free flours: brown rice, arrowroot, almond meal, potato starch)
-Xanthan gum (for use with the gluten-free flours)
-Regular flour
-Whole Wheat flour
-Rye flour
-Whole Grain Sorghum (Why?!?)
-Ground Flaxseed
-Bisquick Heart Smart Mix
-Pinto Beans (canned)
-Garbanzo Beans (canned)
-Coconut Milk
-Tomato Sauce(Two large cans)

I'd really like to clean out some of the doubles/multiples that I've obtained. If you have any ideas using any of these items, please leave some comments below. I could use some fresh ideas, and I always love to get comments!

Also, if you're wondering what I did this weekend that involved spending $0/day. I had a private Doctor Who Season 4 marathon and knitted up a storm on Saturday. Results: a leaf-patterned hat* and matching emerald green cowl in a simpler seed stitch pattern. Note: these were knit with cotton yarn. My first Vegan Knitting project! Picture below!  I apologize for the bad photograph.  I seriously did receive an amazing new camera (Canon Powershot G15) from my awesome husband for Christmas.  Unfortunately, I did not receive a cord to connect it to my computer, and it's "No-Spend January"!  Womp, womp, womp!

* Hat pattern is called "Foliage" from knitty.com, my favorite free knitting zine!

Tempeh Broccoli Bowl

I've been meaning to give tempeh another try for a while now. (I liked it the first time, but I wasn't yet completely sold on it.) This particular tempeh had been sitting in my fridge for about a month now. Recently, I discovered a nice smoky little marinade from Bonzai Aphrodite. She calls it her "bacon" recipe. So I decided to make a nice little veggie bowl with brown rice, marinated tempeh, broccoli, and bell pepper.

First order of business: get that brown rice started. The brown rice takes the longest to cook. I have a rice cooker, so it's a bit faster, but it still takes quite a while.

Now you have to steam your tempeh. I just added some water to a skillet and steamed it for about 10 minutes. This helps make the tempeh less bitter.

Next marinate your tempeh. The marinade consists of tamari (or soy sauce, if you prefer), apple cider vinegar, maple syrup and liquid smoke. If you don't have liquid smoke, it will still taste delicious, so don't worry. Pour all of those ingredients into a dish and add your tempeh. Cut it up into smaller pieces so that it will absorb the marinade better. Don't forget to flip the pieces over halfway through so that they're coated on all sides!

Next, chop up your broccoli and bell pepper. You can use different vegetables if you prefer, but I had some pre-chopped broccoli handy from a previous meal and added an orange bell pepper for variety. Steam your veggies in water. Feel free to add a splash or two of tamari or soy sauce while they are steaming to cook in some extra flavor. Once your veggies are done, cover them to keep them warm while your rice and tempeh cook.

Add a little bit of oil to another skillet and drop your tempeh pieces into the oil. Cook until browned. They'll turn a nice dark shade of coppery brown.

Final step, assemble your bowl with brown rice, topped with the veggies and tempeh, and drizzle some of the leftover marinade over the veggies and tempeh for more flavor. Enjoy!

Post-Thanksgiving

I was all smug about Thanksgiving before it happened. I thought it would be super easy to stay on track with healthy eating because most things at the meal weren't vegan. (My cousin hosted and the only things that were vegan were the two dishes I brought.) She's super cool about it and was really excited to try the food I brought. I was planning on bringing 3-4 dishes so that I could have more variety and told her that she didn't need to do anything special, but I didn't have time to make the Lentil Loaf. So I ended up bringing Maple Roasted Sweet Potatoes and Pumpkin Pie Brownies.

The recipe I used for the Pumpkin Pie Brownies is from Vegan Cookies Invade Your Cookie Jar. Follow the directions! I thought the pumpkin pie layer looked too liquidy before it was cooked and added some extra pumpkin puree, but it wasn't necessary. It still tasted great, anyway. My cousin said it was really rich, and she was surprisingly the only one who asked any questions about my new dietary preference. (And they were nice questions, none of them concerning my protein intake.)

The previous weekend, I went to see the other side of the family for my grandpa's birthday. My uncle was very persistant in his questioning, but that's just part of his personality. He's very nosey and likes to know all of the gossip. He does this to every single one of my cousins, usually about significant others. He also isn't afraid to question the significant other and tell embarassing stories if they're in attendance. I felt like it was a good discussion, though, and he wasn't defensively asking questions. It was more curiousity since they've all known that I've been vegetarian for years, but they hadn't seen me since the switch. (Technically, I was flexitarian for most of that time, but only in relation to the farmer's market and eating fish sometimes at restaurants. So it was easier to tell them vegetarian.) I also didn't give prior warning about the change since it was a pitch-in affair, and I'm trying to keep a low profile. My uncle brought me out of the closet when cake was served, though.

Anyway, so Thanksgiving was fine. I ate fairly healthy and ate a little bit more when I got home that evening since I didn't have many vegan options at Thanksgiving. It was the 3 free days after that really did me in. I don't do the whole Black Friday thing, especially since I live right next to the 5th largest mall in the U.S., and it's just a hot mess there during the entire season between mid-November and January 1st. I sat around on the couch and watched Netflix and snacked on the food from the Second Thanksgiving that I made for my husband (since he had to work during Thanksgiving). There weren't many vegetables or fruits left in the house at that point, and I didn't feel like going to the store since there was already plenty of food. Bad idea. I kept telling myself I would go exercise or at least get out of the house and go to the store, but then another show would come on. I did walk my dog, but when you eat that much food and remain sedentary for the majority of the day, a dog walk doesn't really count as exercise. Also, it just ruins your mood. I was feeling pretty happy during the beginning of the week, but I was majorly depressed and upset over the weekend. It was just a vicious cycle of overeating --> sitting still and feeling tired because I ate too much --> eating more.

Oh well, now I'm getting back on track, and I know that next time I should probably volunteer for overtime, plan on going out somewhere, make an exercise date or attend a class when I have that much time off in a row. Everyone has times that they fall off the wagon, but I certainly fell off the wagon a little harder than most. I feel so much better yesterday and today since I exercised and ate better. I didn't realize how much I'd gotten used to the routine of work and exercise. I probably should make a game plan for Christmas break because I'm taking a whole week off to visit family.

It's amazing how much of a mood boost you get from doing something as simple as using an elliptical machine! You don't even have to go outside! I like to run outside, but I hate treadmills! I'm a wimp when it comes to rain, snow, and cold weather. (The fact that it is dark outside before I even leave work doesn't help matters.) However, I really enjoy the elliptical because I can read while I'm doing it. Yeah, I'm not working as hard, but I like to read and stay on the machine longer when I'm really into a story. I also listen to music to block out the sound of the television and other exercise machines. I know that's a lot going on, but it helps me to concentrate and speed up when a new, fast song comes on. I prefer to set the program to hill or intervals so that the incline is constantly changing, too. That way you can't just stay at a steady pace, and you'll probably work a little harder.

If you want to use the elliptical and think that you'd like to read on it, I'd recommend starting with a magazine because they're usually easier to read while exercising. Short snippets, less attention needed. I also have a friend who watches TV shows on her iPhone. Most ellipticals have a small stand for reading materials that will hold a smart phone, magazine, e-book reader, or small paperback at eye level. Sometimes you can find one of those clear plastic holders to hold a larger book, depending on where you are.

Willy Wonka Vegan Meme

Willy Wonka I came across this vegan meme the other day on VeggieBoards.com, and I thought it was pretty witty. A lot of dudes are worried that being vegetarian is socially awkward because eating burgers and steak is a sign of manliness. I disagree.

My hubbie still eats meat, but he isn't scared to try (and enjoy) my vegan foods and meals. He even eats them sometimes when I'm not around pushing them on him or cooking them for him. Gasp! As Rip Esselstein of The Engine 2 Diet says "Real Men Eat Plants"!

Homemade Miso Soup

 

Today, I have delicious miso soup for you. Now, I'd never made it from scratch before, but I bought a container of miso at the store. I figured I'd give it a whirl.

Ingredients:

These ingredients are for a single serving.  You can double or triple the ingredients depending on how many people you are serving.

1-2 tsp. olive oil
1/2 small onion or 1/4 of a large onion (diced)
2 carrots (also diced)
2 cups of vegetable broth (or water)
sushi nori (seaweed)  torn into small pieces -*optional*
1 1/2 tbsp. miso (I used red miso.)
10-20 pieces of cubed tofu (I used the pre-cut kind.)

First, sauté your diced onions in the olive oil until they are translucent, then add your carrots and continue to sauté until the carrots are cooked.

Next, add the vegetable broth and tofu. Simmer for about 4 minutes, add miso and nori and simmer for 5-10 more minutes.  Then, woila!  Your miso soup is ready!

 

Can be a light lunch or add some sushi to make it a full meal.

This is my sushi that I made a while back. White rice, sweet potato tempura, avocado, and cucumber. It was delicious. I also made extra sweet potato tempura and my own little dipping sauce by mixing Sweet Chili Sauce with apricot preserves (on the left). It makes a sweet and spicy sauce that goes really well with the tempura.  On the right is Soy Ginger sauce.

Weekday Quick Meal & Garden Pictures!

My weeks have been very busy lately, and I haven't quite been keeping up with my blog. I've been running, playing soccer, working on my garden, and just plain running around. This meal idea is actually from Tuesday night, and I'm just now getting around to posting it on Saturday. :) Hey, at least I'm posting it! It's very easy to make, fairly quick (about 20 minutes to make), and quite delicious.

This idea isn't entirely original, and it is partially stolen from a soup commercial and partially part of following the meal plan advocated by Alicia Silverstone in The Kind Diet. She says that at every meal, 1/2 your plate should be veggies, 1/4 whole grains, and 1/4 protein. I've been trying to include all three in each meal and making an effort to try new whole grains and to eat a variety of different foods.

So for this particular dinner, I cooked a can of Amy's Spicy Chili, some jasmine rice, and a bag of frozen Ranchero style vegetables. If you don't have Ranchero Style Vegetables, you can also just use a bag of mixed vegetables and add some spices (such as red pepper, cumin, and turmeric).

Tip: Start cooking your rice first because it will take the longest. (I used a rice cooker.) You then can wait about 8-15 before you need to start cooking your veggies and chili. Take that time to check your email, feed the dog, empty the dishwasher, whatever needs to be done around the house, or just sit down and enjoy a glass of wine or something!

My carnivore husband loved this meal, especially the vegan chili! He did, however, add some shredded cheddar cheese to his chili and make his dish not entirely vegan. But if that's your thing, go for it. I'm sure it was just as tasty.

Also, I promised you guys that I would post some pictures of my garden plot. So I took some for you. These were taken at night because it's been getting dark so early lately. I plan to take a few better ones after I mulch tomorrow.

Cantaloupe: I got both my cantaloupe plants on sale from the garden store at the end of the season for super cheap. They were half dead, and I didn't expect much from them, but I managed to nurse them back to health and Look! A cute little baby cantaloupe! Maybe it'll be big enough to eat before the frost hits us...

Kale: I planted this about a week and a half ago, and it's really shot up since then. I've heard that kale actually tastes best after the first frost. So this is one of my fall plants that I'm really looking forward to.

Carrots!: I love carrots!  I actually planted about five rows and two different varieties, so I'll have plenty to spare and share with friends. ( 4 rows and 2 varieties of kale, too.) I'm excited for when these babies are ready to harvest!

Strawberries?: I planted 8 of these plants with the hopes to have some next year since I didn't get my garden plot until pretty much the end of the summer. But lookie here, I have another strawberry fruit. In October! I hope they do this well next summer.

Blueberries: I also bought 9 blueberry bushes and 1 raspberry bush to be harvested next summer. They're hanging in there. The leaves have been changing colors due to the fall weather, but I've been told that as long as there are green branches, I will have lots of blueberries next year!

If you have any ideas for any over winter plants that I can add to my garden, let me know in the comments.  I'm new to this gardening business, and I'm just figuring out how much work and fun it can be.

Vegan Pumpkin Spice Latte!

I know a lot of bloggers and people in the vegan community are really bummed about the fact that they can't order a Pumpkin Spice Soy Latte from Starbucks (or Caribou Coffee, I checked) because they use condensed milk to flavor the drink. So what's a vegan (or poseur vegan, like me) supposed to do to enjoy a tasty fall beverage?

Never fear, trusty readers (all one of you), I have found a recipe to satisfy your pumpkin spice cravings! Check out this awesome recipe from Artichokes and Anecdotes: Pumpkin Spice Soy Latte!

Also, if you prefer chai (or black tea) to coffee, like I do, this recipe can be simply modified by using chai prepared with two tea bags so that it's extra strong. I prefer Tazo brand Organic Chai, but any chai will do: Rooibos Chai, Maharaja Chai, ...now I'm craving a chai. Did you know that in Russian, chai is the word for tea? That is why you'll almost never see me write chai tea. It just sounds repetitive to me, but enough about me and my chai addition. Go forth and make delicious Pumpkin Spice Beverages!!!

Doesn't that look delicious and fall-inspired! I couldn't get the cinnamon stick to sit right. It kept sinking.

Gluten Free Vegan Cookie Dough (and Bacon)

After a long day at work and an hour commute home on Friday evening instead of going straight home to veg out on the couch, I went to my community garden plot to continue my mulching project. I'm sick and tired of all the damn weeds in my garden, so I've decided that I need to mulch strategically (and also plant more plants) so that there are less weeds to pull in the first place.

So after weeding vigorously and unloading 3 totes full of mulch to form a lovely little path around the edge of my garden*, I decided to make a stop at my local Whole Foods store to pick up something quick and easy for dinner (Amy's No Cheese Vegan Pizza?). I also decided to get my groceries for the week. I mean, I might as well, it was Friday night and the store was easy to navigate since not many other people were there. I'm not going to go into too much detail on the groceries because I love food and could go on forever about the food choices and what I got. However, I picked up some fancy new vegan convenience products: Tofutti mint ice cream bars, (vegan) sandwich thins (Score!), Tempeh "Bacon", and a jar of Gluten Free Vegan Cookie Dough that was staring me down!

Gluten Free and Vegan? I was sold. I checked the ingredients and although there are quite a few, they're pretty basic. I was pleasantly surprised to find that the dough is made from a mix of chickpea and brown rice. I've heard that some people make vegan cookies with chickpeas, but I haven't had the chance (or felt the urge) to bake cookies since I started this challenge.



I ate it straight out of the jar, and I ate about 2 1/2 cookies before stopping myself. It's delicious (and slightly more nutritious)! I didn't get a chance to bake any because I had some more and my husband finished off the rest (about a dozen cookies worth!) on Sunday morning, but I bet the cookies would be amazing, too! One thing that I really like about this cookie dough is that it has less fat, less calories, and healthier ingredients than regular cookie dough! Score one for the vegans. Also, carnivores will like it too (evidenced by the fact that my husband finished off a dozen cookies all by himself)!

Next up: Tempeh Bacon!

Saturday morning, I tried out this tempeh bacon. After hearing about eggplant bacon and other vegan bacon varieties on some other blogs, I figured it was worth a try. So, I purchased some Litelife Tempeh Bacon while I was picking up some tofu. First off, I'm not the biggest fan of tempeh. I still prefer tofu and seitan to the texture and taste of tempeh, so that may have some bearing on my opinion of this product. It does have a nice smokey flavor, and like bacon, I dipped it in some maple syrup. (That's the way I've always liked to eat my bacon and sausage (veggie or otherwise in the past), with syrup. Yes, it's a little weird, but the sweet and salty combination is delicious!) Findings: It was okay. The flavor was smoky and right, but it didn't really have the same texture or crunch as bacon. I'd give it a C+ for effort, but if you're looking for a bacon substitute, this is not it.

However, if you've a vegan, you probably aren't looking to eat anything that even remotely resembles the look or taste of meat. I'm not sure why there are so many meat substitute products out there. Maybe for all the transitioning vegetarians or also just for convenience in social situations. I know that when I go to a cookout and bring my own veggie burgers, it's much less of a hassle for me and my hosts. As a vegetarian, I don't ever want anyone to feel like they have to do or make anything special, so I usually bring a dish to share whenever I go to any food-focused get-togethers.

As a vegan (in the past 30 days), I haven't been to any restaurants yet where there wasn't at least one or two vegan friendly options on the menu. Some of my friends who know I'm doing this 90-day vegan challenge have been looking out for me to make sure that when we go out places, they have vegan food. I appreciate this effort, but so far it hasn't been that necessary. It's been a happy surprise to discover that most places already serve something vegan, even if it's just a salad or a couple of appetizers or side dishes. I thought that it would be a lot harder to eat at restaurants and go out while on this challenge, but it really hasn't!


*I promise to post some pictures of my garden plot once I finish planting the rest of my blueberry and raspberry bushes. It's nothing much right now. (I got it a little late in the season to do too much with it, and I don't have as much extra time and energy to spend on it as I'd like.) However, as of this week, I have 7 strawberry plants, 2 rows of carrots, 2 cantaloupe plants, 9 blueberry bushes and 1 raspberry bush. I ordered some kale, salad mix, and more carrot seeds that are supposed to come in on Thursday, so I will have a little bit more going on soon.

I also have some mint that won't go away. I guess the last guy planted it and didn't realize what an invasive weed it is. I let a few of the mint plants continue to grow because they smell nice and I thought they might be good to keep around for tea (as long as I keep pulling them before they try to invade again).

Vegan MOFO (Month of Food)

September is officially Vegan MoFO! Now if you haven't heard of it, yet, Vegan MoFO = Vegan Month of Food. You can also learn more about it here: VeganMofo So technically I missed the deadline (August 28th), and I didn't "officially" sign up for it on time, but I'm still going to do it anyway because I'm a rebel! All my favorite vegan blogs have been doing it, and I'm going to post some links to some awesome, mouth-watering recipes that I've seen around the interwebs so far! I also plan on doing some more posts on my own personal recipes and the usual.

A few of my 2013 Vegan Month of Food favorites so far:

Fork and Beans: Homemade Vegan Honeycomb

Vegan Candy!!! Yums!

Post Punk Kitchen: Vegan Challah

Challah is one of my favorite breads. Unfortunately, due to the eggs and honey, my usual recipe is not quite vegan, but Isa Chandra has an awesome vegan recipe that I just can't wait to try out!

Vegan Richa: Chana Masala

I love me some Chana Masala, but I've never made it myself (except from one of those pre-prepared packages)!

Check back here for some original recipes by yours truly and more links to other delectable delicacies!

Vegan Chocolate Peanut Butter Cups

So this recipe is adapted from Alicia Silverstone's recipe in The Kind Diet. It's a great book, and she has a lot of yummy healthy vegan recipes (including desserts!) Also, if you're interested in going vegan (or "flirting" as she calls it), she has a great website: The Kind Life.  So check it out!

Also, my recipe has a few noted differences.  She makes two different mixes: a peanut butter and a chocolate topping.  As you might be able to tell from the photo, I added them both together.  The first time I made them (following Alicia's receipe, the chocolate seemed to separate easily from the peanut butter cup when you ate them and broke into brittle little pieces.  I figured:  I like chocolate, so why don't I combine it throughout the peanut butter mixture.  Also, less pans = less mess!

Also, I realize that my muffin pans are kind of old and not the prettiest pans, but they get the job done!

Anyways...

Ingredients:

-4 graham crackers (I didn't have any, so I used some wheat crackers instead, and they still turned out great!)
-1/2 cup Earth Balance butter (or other vegan buttery spread)
-3/4 unsweetened peanut butter (Alicia recommends crunchy, but I'm not a fan and already had two jars of creamy)
-1/4 maple sugar
- 1 1/3 cup of grain-sweetened, nondairy chocolate (or carob) chips
-1/4 cup of almond milk
-1/4 cup chopped almonds (peanuts or pecans are fine, too)

You'll also need a muffin pan or two.  The first time, I made them in a mini-muffin tin, which was the perfect size for sweet snacks!  I highly recommend using paper liners or some kind of non-stick spray.  I didn't use the liners on my first attempt, and I had to scoop them out with a spoon!  This meant they weren't very pretty when I brought them to work to share with some of my friends.

First, put your graham crackers (or regular crackers) a food processor or blender.  Grind them to crumbs.

In a saucepan, melt your vegan butter and peanut butter.  Stir it up and add your chocolate chips and almond milk.  Next, slowly stir in your cracker crumbs and maple sugar.  Once it's well mixed and melted, turn off the heat and add it to your muffin cups.  You can also top it with your chopped nuts (or food processed, powdered nuts, like mine).  I also think shredded coconut might be good, but I was worried it might be too many flavors, so I didn't add any.  If you try the coconut, leave a comment and let me know how it is!

With the nut topping: 

Or leave it plain: 



Now, you're almost done.  Stick your muffin tins in the refrigerator for 2-3 hours and enjoy!  Or if you're impatient, like me, you can put your tins in the freezer and you only have to wait about 20-30 minutes.

I should mention that I made a dozen of these on Saturday, and I only have 3 left!  (Despite the fact that my husband isn't a big dessert person and has not eaten any of them, yet.)  So, they're quite delicious! You have my word on that.

  

Stay tuned for more on Vegan MOFO!

Tofu & 5 Color Pepper Fajitas

So, to expound upon my earlier fajita post, I'm going to describe my less-lazy fajita process. Also, I tried Agent Dana Scully's favorite veggie-friendly brand of creamy products: Tofutti!

 

X-Files Tofutti Quotes:

Mulder: Did you bring enough ice cream to share with the rest of the class?
Scully: It's not ice cream... it's non-fat tofutti rice dreamsicle.
Mulder: Ugh... I bet the air in my mouth tastes better than that.

Scully: I don't care. Mulder, this is a needle in a haystack. These poor souls have been dead for 50 years. Let them rest in peace. Let sleeping dogs lie.
Mulder: Well, I won't sit idly by as you hurl cliches at me. Preparation is the father of inspiration.
Scully: Necessity is the mother of invention.
Mulder: The road of excess leads to the palace of wisdom.
Scully: Eat, drink and be merry for tomorrow we may die.
Mulder: I scream, you scream, we all scream for non-fat tofutti rice dreamsicles.
"The X-Files: The Unnatural (#6.19)" (1999)

See! Also, Mulder, you are dead wrong, just like you were with quite a few of your alien theories...but we love you anyway!

Oh, yeah, yummy fajitas. So...feel free to add some variety (or to have less variety with the peppers if you can't find all the colors). Squash and sweet potatoes are also excellent for a fall fajita, but we're still feeling the dog days of summer down here in the not-so-deep South (Virginia). My opinion is that the more colors you add to your mix, the more healthful and pretty your fajita becomes. Seeing 5 different colors of bell peppers just makes me happy. My favorites in order of taste are: 1) red (sweet) 2) orange 3) yellow 4) green 5) purple. I have yet to see a blue bell pepper, but if I ever do, I'll have to change the name of this fajita!

My Ingredients:
Soft tortillas (I prefer whole wheat, but white flour is fine, too.)
Broccoli heads, about one stalk, washed, chopped, and ready
5 small or medium-sized peppers of your choice (I used red, orange, yellow, green and purple.)
1/4 medium yellow or purple onion (substitution: onion powder*)
1 diced clove of garlic (substitution: garlic powder*)
1/2 pack of organic extra firm tofu
2 tbsp. olive oil
3 splashes of water
Spices: (I don't measure. Feel free to use your own discretion.)
Cumin
Chili powder
Crushed red pepper
Paprika
*Onion powder (provided you didn't already use fresh onions)
*Garlic powder (provided you didn't already use fresh garlic)
Salt


Cook tofu until crispy and golden brown.  (A little longer than this picture below.)

Cook your veggies until they start getting a little browned on the edges.

Then, add your seasonings and mix well.

Add ingredients to your tortilla and Woila!

*I'm a lazy butt, so I didn't chop up any onion or garlic. I just used the powder, but I bet it would taste even better with fresher ingredients!