Veg-Centric

November 29, 2010 § Leave a comment

Yahoo read my mind

http://shine.yahoo.com/event/green/how-to-make-quinoa-the-powerhouse-seed-2410950/

Veg-Centric – A meal surrounded around the veg

I was planning on sitting back, watching a movie, and letting my mom do all the cooking tonight.  She had big plans to make veggie dumplings and I was stoked.   She changed her mind last minute and decided to make spaghetti and meatballs instead.  To bad that was exactly what I had for lunch 😦

So I sucked it up and got cooking.  After all the heavy holiday eating, my body wanted something veg-centric. After a quick survey of my freshly stocked fridge,  I pulled out kale, string beans, broc, zucchini, and red peppers.

I washed, chopped and threw them in a pan with some veggie broth.

Seasoned with garlic and sea salt

and let it sit, covered on a low heat

Then I cooked up 1/2 a cup of quinoa in 1 cup of bowling water

Measure

Rinse

Cook for 15 minutes

Season with salt, pepper, garlic, Romano cheese, and dried basil.

Serve with veg, olives, and artichoke hearts.

mmm.

I had enough veg and quinoa to cover lunch tomorrow.

Light, fresh, delicious.

Happy eating<3

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Awww yeah.

November 29, 2010 § Leave a comment

Remember these?

I melted some unsweetened chocolate and sweetened it with maple syrup.

Then filled my vegan peanut butter pinch pots.

Served with my mom’s homemade chocolate icecream, homemade whipped cream, and some freshly made chocolate sauce (everything sweetened with maple syrup)

 

and that my friends, is how we do dessert at my house.

 

Happy eating ❤

Hot Mess Baking-Vegan Peanut Butter Cookies

November 27, 2010 § 3 Comments

Hot Mess: noun

Someone or Something that is such a mess… the level of it, is off of the charts.

aka me.

I am a hot mess every second of the day.  I am constantly frazzled,  never organized, I don’t do anything in order and I wing everything.

I also don’t measure. That is why it’s going to be really hard to give you a recipe for these.

Enter vegan peanutbutter cookies.

A special request from Sondra

adapted from OhSheGlows

  • 2 cups whole wheat pastry flour
  • 1 tsp baking soda
  • A smidge of sea salt
  • 1/4 + 1 tablespoon of peanut butter
  • 1/4 a cup of Trader Joe’s Peanut Flour
  • pure maple syrup
  • vanilla extract
  • honey
  • almond milk
  • cinnamon

Preheat oven to 350F

Combine flour, baking soda, sea salt and cinnamon into a medium sized bowl and mix

The recipe originally calls for one cup of peanut butter.  Now I’m all for high calorie desserts but if things can be substituted losing the taste, I go for it.  I subbed out most of the peanut butter for peanut flour.  Peanut flour is made from crushed peanuts with the oils extracted.   It cuts the calories dramatically but it stays high protein.  You’re supposed to mix the flour with water and get a peanut butter type substance.  I don’t use it on it own, because it lacks the really strong peanut flavor that I love.  Instead, I use it in baking or mix it with real peanut butter.  It also helps make the recipe less sticky.

In a different bowl mix peanut butter, peanut flour and water. Then stir

The end result will look like fluffy peanut butter.

Mix in a good pour of maple syrup and big drizzle of honey and stir.

(like I said, I don’t measure!)

Then combine with flour mixture

Add enough rice milk to make it moist

The dough felt like soft molding clay.

After tasting eating half of the dough(YAY for no eggs) I realized it wasn’t peanuty enough.  I added another blob of peanut butter.

Roll into balls then place on parchment paper

Cross hatch with damp fork

Pop into preheated oven for eleven minutes

YUM

Since the dough was so easy to mold, I created some little pitch pot cookies.  I am planning on filling them with warm chocolate then sharing them with my family eating them all.

Happy eating ❤


So you’re a vegan right?

November 27, 2010 § Leave a comment

No.  I am not a vegan.

I was a vegan for a little while and I absolutely loved it, but it just wasn’t realistic for me at this point in my life.  I still eat mostly vegan but I enjoy eggs, cheese and fish time to time.  People still say to me “Why are you eating that? I though you can’t eat that if your vegan.”

That’s why I don’t put a label on what I eat because then people can’t judge.

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These are my beautiful chickens.

We feed them a vegetarian diet and give them a place to live, and they give us eggs.

Lunch:

Two fresh eggs, lots of veg, fresh mozzarella, avocado

Sauté the veg in a pan with olive oil

Pour in two beaten eggs

Season with salt, pepper, rosemary, basil, and garlic

Top with avocado, romano cheese and mozzarella chunks.

Ugh yum.  Look at that mozzarella.  Marcello (my coworker) and I did a little thanksgiving food exchange.  I made him healthy pumpkin cheesecake brownies and his father made my family 3 pounds of fresh mozzarella!

Thanks Marcello!

Happy eating<3

Second best day of the year

November 26, 2010 § 1 Comment

I spent an obscene amount of time reading food blogs.

Katheats, ohsheglows, healthytippingpoint, and eatliverun are among my favorites.

So I decided, after seeing my sister’s food blog, that I would create one of my own.

Food and photography are my two passions in life, and I can’t think of a better way to combine the two.

Unfortunately, writing is not my passion.  I apologize in advance for any grammatical errors.

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Ahhh the day after thanksgiving, the second best eating day of the year (after thanksgiving of course).

Breakfast:

Oatmeal with left over apple-blueberry crumble

1/4 a cup of old fashion cooking oats

1/4 a cup of all bran cereal

1 tbs of chia seed/buckwheat blend

Enough water to submerge the two

1/2 a frozen banana (sliced thinly)

A couple scoops of my mom’s homemade blueberry-apple crumble (which was insane)

Vanilla

Cinnamon

2 blobs of Libby’s pumpkin puree

Put all the ingredients (except the pumpkin) into a pot over low heat, and stir.  After about two minutes, the water will start to evaporate and the oats will thicken.  After you get to this point, stir in the pumpkin and turn off the heat.

Tell me your not drooling.

I’m not sure how my mom made the crumble, but it was incredible. She usually just makes up recipes on the spot.  She has such an amazing talent for cooking.  Give her a couple of ingredients and a little time and you will have a guaranteed gourmet meal.   All I know is that she used wild blueberries that she, my brother, and dad picked and that it doesn’t have any processed sugar in it.  My family only uses pure maple syrup, or honey to sweeten our food but that my friends, is a post for another time.

Happy eats ❤

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