What's a runner to do when its raining hard?  P90x plyo!  A great leg workout and an aerobic activity all at once.  Even did some abs during some of those plyo moves that I just don't do well.

breakfast- breakfast wraps- 2 organic corn tortillas spread with chickpea miso, and layered with leftover asparagus and frisee

lunch- broccoli soup, 3 leftover steamed veggie dumplings from my fave vietnamese takeout (they make a super delish veggie pho which was dinner last night after tutoring) and three spoonfuls of vegan gajar halwa that a parent brought in for the class- she and her husband came to talk about India and diwali- so super sweet but really good!

dinner- big salad- romaine, baby bok choy and frisee along with chopped celery, carrot, radish, baby turnip, and tofu lin caribbean flavor with grapefruit flavored olive oil and traders joes white balsamic vinegar, one slice organic pumpernickel bread and some indian spicy spinach. 

Need one more big run before my race and saturday's forecast is calling for snow!  wow just wow!

vegan and running and lovin' it

I've had several friends ask or make comments about my running on a vegan diet.  So time to start up the blog again- I would love to share.  I've been so successful lately with the running that I could just burst!  I ran 13 miles yesterday and loved it!  And I feel fine today- was worried a bit about some stiffness or a sore this or that but not so!

For breakfast (and please let me tell you that I don't eat traditional breakfasts- just never enjoyed the sweet side prefering the savory esp leftovers!)  or bagels- 

so I had  two pieces of toast- organic multigrain bread from the farmers market- one with earth balance butter the other cut in half, with a thick spread of roasted red pepper hummus and leftover broccoli- this was made into a sandwich.  And coffee ;)

I went out for my run around 1- had one gel pack and water about 45 minutes before and 1 gel pack in the middle.  I think I could have been ok with 1/2 of the gel in the middle of the run- I felt too full with the whole thing.  I've found some recipes to make organic gel but haven't seemed to figure out what to put it in.

Ran slow steady and felt good but the legs were a bit tired at the end.  I was supposed to run 11 or maybe 12 but went for the 13 since I was feeling so good.  :)

And for dinner DH and I had a few samosas (frozen minis from the local Indian grocery store) with green sauce, field roast sausages ( I had 3/4 of one before I decided to have more lentils and didn't want the whole sausage), and the lentils- recipe below.  And yeah, it was a weekend so a gin and tonic while i cooked and enjoyed the samosas and some wine with dinner.  And the best part- vegan cupcakes from my new fave cupcake lady(  https://www.facebook.com/home.php#!/awesomecakes.veg )(- I had a chocolate coconut.  Also Chloe's Coffee in the Kentlands is now making vegan cupcakes so I brought home two vanillas- loved the cupcake but thought the icing was a bit rich for my taste.  Easy to just scrape some off- very good but still love the cupcake lady's best :)

the lentil recipe- good but after reading the reviews I did make a few changes and would make a few more next time- and there will bit a next time- DH and I liked this

Coconut Baked Lentils
my changes- used only 3/4 cup dates but would use 1/2 cup next time
added 1 tablespoon soy sauce and 1/4 teaspoon salt but would use 2 teaspoons soy sauce and 1/2 to 1 teaspoon salt
added some curry flavor (Tandoori from Penzeys- would add this before baking next time.)

http://www.wholefoodsmarket.com/recipes/3077



Serves 8


An Indian-inspired version of baked beans in which dates, coconut and spices give a rich and hearty flavor that intensifies during baking.

Ingredients

1 tablespoon 365 Everyday Value® Organic Coconut Oil

1 yellow onion, chopped

1 teaspoon ground ginger

1/2 teaspoon 365 Everyday Value® Organic Turmeric

1 pound 365 Everyday Value® Organic Lentils (about 2 1/4 cups)

1 cup pitted dates, chopped

2 teaspoons gluten-free reduced-sodium tamari soy sauce

1/2 cup shredded coconut



In a large saucepan, heat oil over medium heat. Add onion and cook until softened and beginning to brown, about 8 minutes. Stir in ginger and turmeric and cook 1 minute. Add 6 cups water, lentils and dates and bring to a boil. Reduce heat to medium-low and simmer 30 minutes. Preheat oven to 350°F. Stir in tamari and transfer lentils to a 2-quart baking dish or casserole. Cover and bake 30 minutes, then uncover, top with coconut and bake 15 to 20 minutes longer or until lentils are tender and coconut is golden.

.

Two yummy new dishes

Two new dishes this week and both were excellent.  The Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen by Donna Klein was very satisifying- I hadn't had pasta without peanut sauce or marinara in a while so this was a delicious change.  The whole wheat pasta was perfect, I couldn't really tell the difference between my version with the whole wheat and DH's with regular pasta- maybe I prefered the ww a bit more!  And I would agree that this is a kid friendly dish- I loved noticing the peas in the shell pasta :)


Creamy Avocado and White Bean Wrap by Eating Well came together very quickly and was very easy to adapt for DH and I.  I split the beans in half and put each half in a shallow rimmed soup bowl- mashed his with the cheese and mine with the avocado.  We assembled the wraps at the table.  The chipotle cole slaw makes this dish- just the right amount of spicy spicy and flavor.  I did add some hot sauce ;)

What's cooking the week of Jan 10

The Creamy Avocado and White Bean Wraps from Eating Well will need to be tweaked.  It's gotten great reviews on a cooking site so I think I'll play and see what I can do to make it vegan.  I really think that all I need to do is leave out the cheese.  DH is not a fan of avocado or onions but I think that he can leave those out from his wrap and be ok.

sat
homemade Primanti Brothers Sandwiches


sun
rice and beans- Yellow Indian Woman and a wild rice blend that's been in my pantry for a while


mon
Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil adapted from Mediterranean Vegan Kitchen Donna Kleinsalad



tues
Creamy Avocado and White Bean Wrap- Eating Well- posted by nylucy4 on Cooking Light's bullentin boards and on Eating Well's site
tortilla chips
salad

wed
Wine-Braised Lentils Over Toast with Spinach and Red Pearl Onions- Deborah Madison posted by Cookin4Love on the Cooking Light bullentin boards- link here
salad
bread


thurs
quesadillas- I make mine with braised kale and hummus
I'll use homemade red pepper hummus if I have time to make it this week. 


Conchiglie with Green and Black-Eyed Peas, Pearl Onions, and Basil

adapted from Mediterranean Vegan Kitchen  Donna Klein
Makes 4 servings

2 tablespoons extra-virgin olive oil
2 large cloves garlic, finely chopped
1 1/2 cup frozen baby green peas, thoroughly thawed and drained
3/4 cup vegetable broth
1/4 teaspoon dried thyme leaves
salt and freshly ground black pepper, to taste
1 1/2 cups cooked black-eyed peas or 1 15-ounce can black-eyed peas, rinsed and drained
12 ounces medium pasta shells-  whole wheat for me and reg for DH
1/4 cup finely chopped fresh basil

In a medium skillet with a lid, heat the oil over medium-low heat. Add the garlic and cook, stirring, until just softened, about 2 minutes. Add the peas, broth, thyme, salt, and pepper. Cook, covered, until the vegetables are just tender, about 3 minutes. Add the black-eyed peas and cook, covered, until the black-eyed peas are heated through, about 2 minutes. Remove from the heat and keep covered.

Meanwhile, cook the pasta in boiling salted water according to package directions until just al dente. Drain well and return to the pot. Stir in the pea mixture. Cover and place over low heat until the pasta is tender and has absorbed most of the broth about 5 minutes, stirring once. Stir in the basil and serve at once.

menu for the week of Jan 4

mon

peanut sauce with ginger, lime and cilantro- rebar
soba noodles
broccoli

tues
Jerk Seitan- Vegan with a Vegeance
rice
green beans sauteed in garlic and veggie broth


wed
Provencal Soup- CI Soups and Stews
bread


thurs
spaghetti with marinara sauce
salad

Holiday recipes

Some very yummy dishes that I made over the Christmas and New Year holidays.  Recipes to most dishes linked or below.  (I still need to add a few!)

Christmas Eve
Paella- very adapted from The Columbia Restaurant Cookbook

on Christmas morning
Seafood, Rice Pancake, and Egg Stir-Fry- bon appetit jan 10- a vegan version for me- I used a blend of shiitake and cremini mushrooms and a mix of dark mushroom soy sauce with a splash of brown rice vinegar- and no egg!

dinner with friends
Linguine with Pesto, Potatoes, and Green Beans- The Silver Spoon and The Mediterranean Vegan Kitchen
olive and ciabatta bread
for one of the appetizers, I served mixed nuts with fig jam on the side.  I read a recipe that called for spreading a bit of fig jam over walnuts.  This was really good and a bit different.

lunch with a friend
Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts- Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774

New Years Eve
nachos- my cheese sauce is from The Ultimate Uncheese Cookbook by Jo Stepaniak - please email me if you would like this recipe

New Years breakfast
Mexican Eggs- sprouted corn tortilla, refried beans, steamed kale, chopped grape tomatoes, and leftover cheese sauce

New Years Dinner
braised sauerkraut
black-eyed peas served over collards braised with dulse and a few shakes of liquid smoke
hominy with red chile sauce

***recipes***
Linguine with Pesto, Potatoes, and Green Beans

The Mediterranean Vegan Kitchen and The Silver Spoon


There is a great pic of this dish and a non-vegan recipe in the Silver Spoon opposite page 29?.


Makes 5 or 6 main-course or 8 pasta-course servings
(I thought it made 4 main course servings if served along side a salad and bread.)


8 ounces small new potatoes (about 1 1/2 inches in diameter), preferably red skinned, halved
4 ounces large green beans, trimmed
12 ounces dry linguine
2/3 cup Poor Man's Pesto- following


Bring a large stock pot filled with salted water to a boil over hight heat. Add the potatoes and gren beans. When the water returns to a boil, reduce the heat to medium-high and boil gently for 3 minutes. Add the pasta and return the heat to high. When the water returns to a boil, reduce the heat slightly and boil gently until the pasta is al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking liquid, then drain the pasta and vegetables in a colander.

Transfer the pasta and vegetables to a large shallow serving bowl. Add the pesto and the reserved cooking liquid; toss well to combine. Serve at once.

Pesto, Potatoes, and Green Beans- variation
To creat a delicious vegetable side dish to serve six, omit the pasta altogether and reduce the pesto to 1/2 cup. Increase the amount of potatoes to 1 1/2 poinds and the green beans to 3/4 pound. Boil them gently in a large stockpot of salted water until the potatoes are cooked through but not mushy and the beans are tender, 10-12 minutes. Drain, reserving about 3 tablespoons of the cooking liquid. Toss with the pesto and reserved cooking liquid. Serve at once.


Poor Man's Pesto -this is my fave pesto recipe
makes about 1 cup
3 cups loosely packed fresh basil leaves
6 tablespoons pine nuts
2 to 4 large cloves galic
3/4 teaspoon coarse salt, or to taste
6 tablespoons fruity extra-virgin olive oil


Combine the basil, pine nuts, garlic, and salt in a food processor fitted with the metal blade or in a blender. Process or blend until the ingredients are finely chopped, scraping down the sides of the work bowl as necessary. Add the oil and process until smooth and creamy. If not using immediately, store tightly covered in the refrigerator for up to 2 days, or place in ice cube trays, cover tightly with plastic wrap, and store in the freezer no longer than 1 month for the best flavor.



Red Rice and Broccoli Salad with Lemon Dressing and Tamari Walnuts

Adapted from Marie Simmons' cookbook, The Amazing World of Rice found on http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/lotus/recipeone.d2w/report?rcpn=100343&rcpp=146774


1 cup uncooked Bhutanese Red Rice
1 teaspoon olive or other vegetable oil
1/2 cup walnut halves
2 tablespoons tamari or soy sauce
1 bunch broccoli, with tough stems trimmed, stems sliced into 1/4-inch-thick rounds, and flower separated into 1-inch clusters
3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) - I served these on the side.

Lemon Dressing:
1/4 cup olive or other vegetable oil- I rec using a bit less
2 tablespoons fresh lemon juice
1 tablespoon tamari or soy sauce
1 tablespoon grated fresh ginger (this is a must)
1/2 teaspoon grated lemon zest
1 small clove garlic, crushed


Cook the rice according to package directions. Let stand, uncovered, until cooled.


Meanwhile, heat the oil in a medium-sized heavy skillet over medium heat and add the walnuts. Stir-fry just until fragrant, about 20 seconds. Sprinkle with the tamari or soy sauce and stir-fry, adjusting the heat so that the tamari does not burn, until the walnuts are coated with the thickened tamari, about 1 minute.


Place the broccoli in a vegetable steamer set over gently boiling water and steam covered, until tender, about 4 minutes. Lift the steamer from the saucepan, and then rinse the broccoli with cool water. Drain and cool.


To make the dressing: In a large bowl whisk together the oil, lemon juice, tamari or soy sauce, ginger, lemon zest, and garlic.


Just before serving add the cooked rice, tamari walnuts, broccoli and scallions. Toss to blend.

Note: If making the salad ahead, set aside the broccoli and tamari walnuts and add just before serving.
Serves 4.

Thanksgiving 2009

recipes following the list

Fennel, Orange, and Pomegranate Salad- The Voluptous Vegan- this was good and very refreshing with all the starches in the other dishes- I would like to try adding some clementines with the navels next time

Cranberry Salsa- Southern Living- always a hit-
Cosmopolitan Cranberry Sauce- Epicurious- this was excellent! and so easy- I did cut back on the vodka and triple sec as some of the reviews rec and it was great
garlic mashed potatoes
Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- The Voluptuous Vegan- a surprise hit! delicious although I added a bit more balsamic than I should have- and that was a good thing
baked sweet potatoes
Carrots and Brussels Sprouts- Gourmet- epicurious-always a hit
Garlic Glazed Green Beans
Zuni Bread- The Bread Lover's Bread Machine Cookbook- love this bread and it worked nicely
rolls, vegan apple pie, and pumpkin pies from Whole Foods- yummy

Sugared Cranberries- Cooking Light- came out really good this year- I've been leaving them uncovered on the kitchen island instead of in a covered container.  They tend to get "wet" if covered
Pumpkin Millet Muffins- rebar

***recipes*** 

Fennel, Orange, and Pomegranate Salad adapted from The Voluptous Vegan
6 tablespoons fresh orange juice
2 tablespoons balsamic
scant 1/4 cup extra-virign olive oil
salt and freshly ground black pepper
1/2 medium fennel bulb, cored and very thinly sliced
1/4 cup pomegranate seeds
2 navel oranges cut into segments- might try mixing in some clementines
2 bunches watercress, well washed and tough stems removed

Make the dressing by whisking together the orange juice, vinegar, and oil. Add a pinch of salt and a sprinkle of black pepper.

Combine the fennel, pomegranate seeds, and orange segments in a bowl. Pour half the dressing over them and marinate at room temperature for 30 minutes. Drain; reserving the marinated fennel, orange, and pomegranate seperately. Stir the strained dressing back into the rest of the dressing.

When ready to serve, toss the watercress with the dressing. Arrange the fennel, orange, pomegranate on top of individual portions of the watercress.


Cranberry Salsa- Southern Living November 2000
3 cups fresh cranberries
1/2 medium-size onion, chopped
1-2 serrano peppers, chopped
1/2 cup chopped fresh cilantro
1/2 cup honey (I now use a mix of agave and maple syrup)
2 tablespoons fresh lime juice
1 tablespoon grated orange rind

Process all ingredients in a food processor, pulsing 6 to 8 times or until coarsely chopped, stopping to scrape down sides. Cover and chill 8 hours.
Yield: 2 1/2 cups
Cosmopolitan Cranberry Sauce- adapted from Epicurious- November 2007
1 (12-ounce) bag fresh cranberries, rinsed, drained, and picked through
1 cup sugar
3 tablespoons vodka
1 1/2 tablespoons orange-flavored liqueur, such as Grand Marnier or Triple Sec

In heavy medium saucepan over moderate heat, combine cranberries, sugar, and 1/2 cup water. Bring to boil, stirring often to dissolve sugar, then reduce heat to moderately low and simmer, stirring often, until thickened and reduced to about 3 cups, about 15 minutes.


Transfer to medium bowl and cool, stirring often, until tepid, about 30 minutes. Stir in vodka and liqueur. Transfer to serving bowl, cover, and refrigerate until chilled and set, at least 2 hours. (Sauce can be made up to 2 weeks ahead and refrigerated.) Serve chilled or at room temperature.
Yield: 3 cups

Sauteed Sweet Potatoes with Red Onions and Balsamic Vinegar- adapted from The Voluptuous Vegan
2 tablespoons extra-virgin olive oil

1/2 cup minced red onion
1 small sweet potato, cut into 1/8-inch dice (1 cup) (I used a mandoline to get 1/8-inch slices and then diced)
salt and freshly ground pepper
a few drops of balsamic vinegar

Heat a skillet over high heat.

Add the oil and saute the onion over high heat for 3 or 4 minutes, until brown. Add the sweet potatoes and cook, stirring constantly, for about 4 minutes, or until the sweet potatoes are cooked through and lightly browned. Remove from the heat and season with salt and pepper and a few drops of balsamic vinegar. Toss gently. Serve immediately or reheat, covered, in the oven.

I also made this with the potatoes sliced in the mandoline but not diced- like a potato chip slice.

Carrots and Brussels Sprouts adapted from Gourmet- Feb 2008- epicurious
2 tablespoons chopped shallot (from 1 medium)

3 tablespoons unsalted butter, divided (better to use just 1 tablespoon initially and then a short tablespoon at the end)
1 lb carrots, cut diagonally into 1/2-inch-thick pieces (I don’t use a full pound)
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar

Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until softened, 1 to 2 minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown, 3 to 4 minutes.

Add water and cover skillet, then cook over medium-high heat until vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining tablespoon butter, and salt and pepper to taste.

Zuni Bread- adapted from The Bread Lover's Bread Machine Cookbook
I'm giving the ingredient list for a 2-pound loaf- I find this is usually what I bake- either one large loaf or two smaller loaves or even 4 mini-loaves.


1 1/2 cups soymilk with 2 teaspoons lemon juice- stir together and let rest for about 5 minutes
4 tablespoons sunflower seed oil
2 1/2 cups bread flour (I've used 2 cups then added an additional 1/2 whole wheat successfully)
1 cup whole wheat (white whole wheat works great)
1/2 cup cornmeal (I love the medium grind- once I used the coarse grind- I liked it!)
1/3 cup raw sunflower seeds
3 tablespoons dark brown sugar
2 tablespoons gluten
2 teaspoons salt
2 1/2 teaspoons SAF yeast or 1 tablespoon bread machine yeast

Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set on dough cycle.  After the cycle ends, remove and divide into 2 loaf pans.  Let rise in a warm, draft-free place for about 45 minutes or until doubled in size.
Preheat oven to 350F.  Bake for about 35 minutes.
Remove from the oven and let cool in the pans for 10 minutes. Remove from the pans place it on a rack. Let cool to room temperature before slicing.

Sugared Cranberries- Cooking Light-
Yield: 9 servings (serving size: about 1/3 cup)

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.

Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere.


Pumpkin Millet Muffins- adapted from rebar

1/2 cup plus 1 tablespoon vegetable oil
1 cup plus 2 tablespoons soy milk with 2 teaspoons lemon juice
3/4 cup brown sugar
1/2 tsp vanilla
1 1/2 cups pumpkin puree
1/2 cup rolled oats
1/2 cup millet
1/4 cup pumpkin seeds
1 cup unbleached flour
3/4 cup whole wheat flour
2 tsps baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg

Preheat the oven to 350F. Grease a large muffin pan and the line with muffins cups if you like. Set aside. Combine oil, soymilk lemon mixture, sugar, vanilla and pumpkin in a large bowl and mix together, making sure there are no lumps of brown sugar. Stir in the oats. Toast millet in a hot dry skillet until lightly browned and fragrant. Toast the pumpkin seeds and add the millet and seeds to the bowl. Set aside.

In a separate bowl, sift the dry ingredients together. Add the dry mix to the wet mix and gently stir to combine. Do not overmix, or the muffins will be dry and tough.  Add a bit more soymilk if the mixture seems dry.

Fill muffin cups generously with batter.  Bake for 25 minutes, or until an inserted toothpick comes out clean.
Yields 15 large muffins