Blueberry Lemon Ginger Ice Cream Sandwiches

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Guys, these are good. Really good. And too easy. It makes me nervous that these are so easy to make, because I am afraid that homemade ice cream sandwiches are about to become a staple in my freezer.

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At just a few bites each, it’s hard to stop at just one. But if you have enough willpower around treats to have just one (I don’t), then they’re the perfect size for a quick dessert (or, you know, breakfast), with enough sinfulness to satisfy your sweet tooth but not so much to make you feel guilty.

It starts with four ingredients and ends in five steps.

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Ingredients:

1. 1 cup of vanilla ice cream

2. 1 lemon

3. 1cup fresh blueberries

4. 30 ginger thin cookies (better make it 35 in case some break)

We used Soy Dream non-dairy ice cream to make it vegan. You could use real ice cream or frozen yogurt instead.

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1. Remove the ice cream from the freezer and let it sit on the counter until softened.

2. Grate the zest of one lemon. Set the lemon aside and use it for lemonade (cliché) or a salad dressing or something.

3. In a food processor, combine blueberries, lemon, and ice cream. Pulse until the berries and lemon are thoroughly combined.

4. Use a small spoon to put about 2 tablespoons of ice cream mixture on a cookie, then top with another cookie to make a sandwich. Place sandwiches in a single layer on a plate or baking sheet.

5. Freeze sandwiches for 30 minutes or more, then serve!

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Makes about 15 sandwiches, depending on how many cookies you break or eat during the process. Way too easy, right? These ingredients taste so good together that it’s tempting to just throw them all in a bowl and eat them with a spoon. Which would be totally fine, but not as dainty.

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Grills Gone Vegan

Things have been heating up around here.

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With temperatures soaring, cicadas (aliens!) humming, and my lawn o’ weeds growing to epic heights, the great outdoors are not exactly calling my name. However, with a big patio begging to host a party, the aroma of the neighbors’ grilled food wafting over to greet me when I climb out of my car at the end of a long day, and a few strands of twinkly lights romantically draped around our backyard, it is tempting to step outside and enjoy early summer. So when the publishers of Grills Gone Vegan by Tamisin Noyes asked me to review their vegan grilling cookbook, I decided to give it a shot. After all, we own two grills and rarely use them since we do not eat meat. Veggie burgers taste great on the grill, but firing it up just for a couple of No Bull burger patties seems silly. When Grills Gone Vegan arrived in the mail, I was excited to see a book full of recipes for foods we could actually eat, all prepared on a grill. I wanted to try everything! The options were so overwhelming that I had to invite a few friends over to help me taste test.

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Fast forward to last weekend, when I stood with a counter full of farmers’ market produce and local goodies from Ellwood Thompson’s, a cookbook with several bookmarked pages, and a rickety old laptop blasting dance music into my kitchen. When afternoon turned to evening, I was joined by Shannon of Thirsty Richmond and her husband Evan, and Adrienne of hippie itch and her husband Al. They all had more experience with vegan cooking and eating than I did, so I figured they would make great judges for the variety of dishes we prepared. They are also just super fun up-for-anything people, who aren’t afraid to roll up their sleeves and skewer some seitan for the cause.

The book is full of creative recipes with manageable ingredient lists, and it includes a lot of fancy-looking dishes that, with my limited grilling experience, I never would have dreamed of preparing on a grill. Most recipes include sets of instructions for indoor non-grill preparation, indoor grill preparation, and an outdoor grill preparation, so you have a lot of options. It’s like a choose-your-own-adventure approach to getting a delicious dish to the table. I was also really pleased to find dishes that incorporated grilling in the ingredients, like Charred Leek Spread, in which you take grilled leeks and process them with raw ingredients to make a creamy vegan spread for sliced baguettes.

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We chowed down on this dip while assembling skewers for the next dish and it was definitely a hit. The dill flavor is very light and springy, and leftover spread was a great dip for baby carrots and celery. It also added a unique flavor t0 veggie sandwiches the next day.

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I substituted some of my weekly farmers’ market finds for the vegetables called for in the Tunisian Seitan Skewers with Lemon Kissed Couscous. I used chicken-style seitan for this recipe, which incorporated a lemon and spice flavored marinade for a bright and citrusy grilled dish. The kohlrabi, which I substituted for mushrooms in the skewers, was pretty difficult to spear and it took longer to cook than the other vegetables. I will definitely try grilling kohlrabi again, but maybe in slices placed directly on the grill rather than on kebabs. Otherwise the vegetables and seitan were delicious, and the lemon kissed pearl couscous was tasty with this dish as well as the next entrée.

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The second entrée we prepared was Savory Grilled Tofu with Mushroom Sauce. The tofu is marinated first, and the marinade is really tasty so that the leftover tofu is great even without the mushroom sauce. Then the tofu is grilled and topped with a delicious herb-packed mushroom sauce. The couscous was supposed to go with the Tunisian skewers but it worked well for sopping up mushroom sauce in this dish. I really liked the idea of preparing a sauce on the stovetop while grilling the tofu outside. The result is an impressive dish that appears to be and elaborate showstopper, but is actually very easy to prepare.

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Finally, we grilled some nectarines that had been lightly brushed with agave nectar, and served the warm, caramelized fruit with Almond Dream vegan ice cream and fresh mint. I know some of you will disagree with me on this, but after trying it firsthand, I do believe that the almond ice cream was a better accompaniment for this dish than dairy ice cream would have been.

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If you are a vegetarian or vegan who wants to transform your grill from a piece of lawn furniture to a functional cooking element, or if you are an avid griller looking for some new recipes to add to your meat-laden collection, I highly recommend this book. It is easy to read, the instructions are simple to follow, and the recipes are very adaptable for any kind of cooking setup you may have. There are enough creative ideas in Grills Gone Vegan to keep you busy trying new things all summer. The book is available on Amazon or by mail order from the publisher.

I did receive a free copy of Grills Gone Vegan for testing the recipes. I did not receive any monetary compensation for this review and all opinions are my own.

Seitan, Stripped

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Earlier today, I was standing in line in a local coffee shop, when I was tapped on the shoulder by one of my colleagues from work.

“Oh, hi there! Great to see you! What brings you to my neighborhood?”

We had a nice three minute conversation until it was my turn to order. On my way out, I met a member of my coworker’s family, wished them both a good day, and waved goodbye. As I walked away from the coffee shop, I caught a glimpse of my reflection in a pane of glass. Then I came to the horrific realization that my tank top had slid down and about an inch of my zebra print bra was exposed. How long had it been that way? How many people had seen? Why do these things always happen to me?!

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I had been thinking all morning about what I was going to write about in my next blog post. With the humiliation of my unintentional striptease on my mind all afternoon, these seitan strips seemed like an appropriate topic.

I made these a couple of months ago, when Kyle decided he wanted to reduce the amount of soy in his diet. I cook with soy-based protein sources quite often, so his request required me to branch out a bit. As I struggled to put together the meal plan and grocery list that week, Kyle suggested that we cook with seitan. I’ve used the ingredient before, but I find that the pre-packaged seitan that is sold in stores tends to be high in sodium, so I’ve shied away from it.

A little research taught me that it’s a very high protein food, so I determined that it was worth investigating further. I quickly discovered that seitan is easy to make at home, where you can control the amount of sodium, with just a few ingredients. Most of the salt comes from the broth that it’s cooked in, so I searched for a low sodium vegetable broth and a few more essential ingredients, then I got to work. My stripped-down version has just the ingredients I want in my seitan, and nothing more.

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The basic recipe includes vital wheat gluten, nutritional yeast, water, liquid aminos or soy sauce, oil, broth, and seasonings. I made mine in a slow cooker according to this recipe from the Cathe’s Kitchen blog.

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The dough for the seitan comes together pretty quickly, then it gets dropped in a slow cooker bath of broth, onions, garlic, and herbs to simmer for a few hours. This time of year, when it starts to get pretty hot outside, I am a big fan of slow cooking to keep my kitchen cool.

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The seitan loaves look kind of creepy when they come out. I think my first batch had too many air bubbles, but I’ll get the texture down with some practice.

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The loaves freeze and defrost really well, so I recommend that you make a big batch. When you are ready to serve them, simply cut into slices or strips and cook them like you would chicken cutlets. If you want to simmer them in a sauce, it is best to brown them in a pan first, which makes the texture less spongy.  My favorite way to prepare them so far has been to marinate and grill them. I have only done them on the George Foreman indoor grill, but I am looking forward to getting them on my charcoal grill this summer.

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The strips are delicious when marinated in cilantro and lime, grilled to perfection, then stuffed into warm tortillas with roasted poblanos, corn and tomato salsa, and avocado.

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Whether you are looking for a way to prepare store-bought seitan strips, or you are experimenting with your own homemade version, this taco recipe is a simple introduction to seitan. The marinated and grilled strips are also great in sandwiches and on salads. I tossed them with some toppings over rice to bring to work for lunch, and they even tasted great reheated in the microwave.

Cilantro Lime Seitan Strips

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Ingredients:

  • 1 lb plain seitan (store bought or homemade), sliced into strips
  • 2 Tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 Tablespoon agave syrup
  • Salt and pepper to taste

Preparation:

  1. Combine olive oil, lime juice, garlic, cilantro, agave, salt and pepper in a small bowl.
  2. Spread seitan strips in a shallow baking dish. Cover with marinade.
  3. Marinate for 30 minutes.
  4. Remove seitan from marinade and grill for 6 minutes on each side, or until dark grill marks appear. Brush with marinade while grilling if desired.
  5. Serve hot. Stuff into warm tortillas, sandwich between two slices of bread, or place on top of rice or a salad. Cover with desired toppings and enjoy!

Stay cool and have a great week!

Spiced Red Lentil Chickpea Cakes

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I have tasted a whole (helluva) lot of beers lately. I think I tried ten different spring seasonal beers over the last two weeks before settling on the one I would use for my pairing for the spring vegetarian beer dinner. Last week I hosted a fundraising event for Team in Training at Legend Brewing Co. in Richmond, and as the sun set, I stayed warm with a bourbon barrel brown ale. Then of course we had the beer dinner last weekend, featuring six different beers paired with six vegetarian dishes (more on that later). And then there were the extra side beers sampled before, during and after the dinner: New Belgium Dig pale ale, Legend Maibock, and Kyle’s homebrewed chile chocolate milk stout from last year.

For this beer dinner, I took a different approach for my pairing, choosing my beer before dreaming up my dish. In the past I have selected the dish first, then I have chosen a beer to match. In the winter, I tried three different versions of my BBQ jackfruit before settling on the winning recipe, then picked a beer pairing at the last minute. This time around, I focused all my taste testing on the beer. Eventually, one favorite emerged: a collaboration beer from Stillwater Artisanal Ales and The Brewer’s Art, a farmhouse ale called Debutante. Both breweries are from my hometown, Baltimore, MD. The talented brewer from Brewer’s Art, Rob Perry, bicycles with my Dad for Team in Training in Baltimore. I have met Rob a few times at the finish line of the Seagull Century, where he always brings a stash of craft beers to share post-race.

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Debutante made a lot of sense to me since it is seasonally appropriate, deliciously complex without being overpowering, and it is at least partially conceived by the masterminds at Brewer’s Art, who are big supporters of Team in Training. With my first TNT event just one week away, this was an easy decision. For some reason, the subtle spice and slightly sweet qualities of this saison led me to Indian flavors for my dish. I packed almost as many ingredients into my recipe as I did beers into my refrigerator over the last couple of weeks. My vegetarian chickpea cakes featured red lentils (which my palate and I think are the perfect complement to saison), chickpeas, cauliflower, carrots, cumin, coriander, and cilantro. These were thrown together at the last minute, meaning that I served them to twelve other people in my home, five minutes after the very first time I ever made them. A swig of maibock calmed my nerves as twelve forks cut in to twelve cakes for twelve first bites.

Some people might go for yeast plus yeast on this pairing, but I opted to let the beer be my bun, and I left this chickpea cake naked instead of serving it between bread. Before you accuse me of garbanzo negligence and public chickpea indecency, allow me to explain that I didn’t leave them completely nude. I offered a cucumber mint yogurt sauce for my non-vegan guests. The vegans just had to make do with a large spinach leaf and try not to feel like their tasty cakes were too exposed. I wanted to use arugula (and I think you should too if you try this at home), but none of the farmers at the market that morning had arugula yet, so I went with the spinach instead.

Shall we get to the recipe then?

Spiced Red Lentil Chickpea Cakes

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Ingredients:

  • 1/2 cup red lentils
  • 1 cup cauliflower, chopped
  • 1 large carrot, finely chopped
  • 3 green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup chopped fresh cilantro
  • 1 Tablespoon cumin
  • 1/2 teaspoon coriander
  • 2 pinches of ground cayenne pepper
  • 1/2 cup plain breadcrumbs
  • 1 egg or 1 flax egg (1 Tbsp ground flax meal + 3 Tbsp water)
  • Salt and pepper to taste
  • Vegetable oil

Preparation:

  1. Add red lentils and cauliflower to a medium sized pot. Cover with 2 inches of water. Heat over high heat, bring to a boil, then reduce to low-medium heat and simmer for 10 minutes.
  2. While cauliflower and lentils are cooking, mash chickpeas with a fork or blend in a food processer. In a large bowl, combine chickpeas with carrots, green onions, garlic, and cilantro.
  3. Preheat broiler.
  4. Drain cauliflower and lentils in a fine mesh strainer. Mash cauliflower into the lentils. When the excess cooking liquid has been removed, add to chickpea mixture. Stir to combine.
  5. To chickpea lentil mixture, add spices, bread crumbs, and egg (or flax egg for vegan version). Add salt and pepper to taste.
  6. Split mixture into six equal portions and form six patties.
  7. Brush a baking sheet with oil. Place red lentil chickpea cakes equal distance apart on baking sheet and brush tops with oil. Cook under broiler for 10 minutes per side.
  8. Serve with optional yogurt sauce: 1/2 cup plain yogurt + 1 tsp lemon juice + 1/4 cup finely chopped cucumber + 2 teaspoons finely chopped fresh mint.

Now only one question remains – who’s going to bring the craft beers to the finish line of the Nike Women’s Half Marathon this weekend?

Strawberry Apple Rhubarb Muffins (Vegan!)

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Do you ever have those moments when you finally realize something that should have been obvious to you for a long time, and you say to yourself, “I can’t believe I’ve never thought of this before?”

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That is exactly how I feel about strawberries, green apples, and rhubarb. In this in-between season, why not bring the best of the fall and the best of the spring together, in one delicious “tweasonal” snack? One day it’s fifty degrees and the next day it’s eighty – why not embrace the seasonal identity crisis in your kitchen as well? Strawberry and rhubarb is a tried and true pairing, but apple and rhubarb? That is a little less common. However I feel that the vibrant green stalk of the rhubarb has been trying to tell me something for years.

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Plays well with others. . . particularly with strawberries and Granny Smith apples. Because cramming three flavors into one muffin wasn’t enough of a challenge, I opted to make these vegan as well. I have made vegan cookies and breads before, but I believe these are my first vegan muffins. Non-dairy milk and a flax egg work wonders.

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If you have never made a flax egg before, do not be intimidated.

First, grind whole flax seeds into a fine powder. I use my coffee grinder for this step. The oils in flax are very temperamental and ground flax meal can go rancid quickly, so I always keep the seeds whole then grind them immediately before using in a recipe.

Second, mix 1 part flax seed meal to 3 parts water. Stir with a fork or whisk to combine. This recipe calls for two flax eggs (2 Tbsp flax + 6 Tbsp water).

Third, refrigerate for 15 minutes to achieve the consistency displayed below. This ingredient is a binder, so it needs to stick. When it has set up enough, you can turn a container of flax eggs on its side and the contents don’t spill out.

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Another unexpected part of these delicious muffins is the whole strawberry hiding in the middle of each one. I folded chopped apples and rhubarb into the muffin batter, then I sliced the tops off of twelve strawberries.

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After filling the muffin tins halfway, I shoved a whole strawberry into the middle of each tin, then topped off with some batter. As the muffins bake, the strawberry juice starts to leak out into the muffins, and when you bite into one, the whole strawberry center is like a fresh jam filling. I really should try this with peanut butter muffins, right?

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Some of the strawberries couldn’t stay hidden, and they chose to leak sweet strawberry lava out of the tops of the muffins. They look exactly how they are: irresistibly delicious.

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Vegan Strawberry Apple Rhubarb Muffins

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Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 Tablespoons fresh ground flax meal
  • 3 ounces water
  • 1/4 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup non-dairy milk (I used soy milk)
  • 1 Tablespoon apple cider vinegar
  • 1 cup of peeled, chopped apple (I used Granny Smith)
  • 1/2 cup chopped rhubarb
  • 12 small strawberries, tops removed

Preparation:

  1. Preheat oven to 400 degrees F.
  2. Combine flax meal and water, refrigerate for 15 minutes. The result is a “flax egg.”
  3. In a large bowl, combine dry ingredients: flours, sugar, baking soda, salt, and cinnamon. Stir until thoroughly mixed.
  4. In a smaller bowl, combine wet ingredients: flax egg, oil, applesauce, vanilla, non-dairy milk, and vinegar. Stir until mixed.
  5. Add wet ingredients to large bowl and stir to combine with dry ingredients, until just moistened. Make sure all flour is incorporated.
  6. Fold in apple and rhubarb.
  7. Grease or line a muffin tin with paper liners. Fill each cavity halfway with batter. Place one strawberry inside each cavity, then top with more batter until filled.
  8. Bake muffins in preheated oven at 400 degrees for 20-25 minutes, or until a toothpick inserted in the center of the largest muffin comes out clean.

Note: if vegan isn’t your thing, you may substitute 2 eggs, beaten, for the flax eggs, and 1 cup buttermilk for the non-dairy milk and vinegar.

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Is it Spring time yet?!

Fresh Start Breakfast

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Although I am not a morning person, breakfast is my favorite meal of the day. I would be lying if I said that I don’t love mornings. I do love mornings, on weekends and vacations only. Perhaps my feeling that “I’m not a morning person” stems from my experience of most mornings: frantically running late, rushing to work, gulping down coffee and breakfast, sitting in traffic. . . then spending the rest of the morning enclosed by cubicle walls with no window to the outside world. Who could possibly get excited about that?

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On my days off, I love mornings the most. I enjoy the calm quiet and the feeling that I am at the fresh start of something new. Mornings can be full of hope, energy, and plans for the rest of the day. I rarely feel disappointed or rushed on a weekend morning; I simply enjoy the opportunity to take my time. Some prefer their coffee cold, some prefer it hot. Some like their coffee French pressed, cold brewed, or poured over. All I know for sure is that I like my coffee slow. Slowly sipping a cup of coffee at the beginning of my day is a gift that I do not give myself often enough. Under that category, you could also file: stacks of pancakes, syrupy French toast, fresh oranges, fluffy croissants, and bubbly mimosas.

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I have fond memories of vacation and weekend mornings that were completely unrushed. On Labor Day weekend last year, we rented a cabin in the mountains with friends. I remember waking up before everyone else and brewing coffee in the quiet, cool kitchen, then sipping a steaming cup on the wraparound porch, while listening to the morning sounds of the woods. On the day before our wedding, Kyle and I carefully drove along the Blue Ridge Parkway in the thick morning fog and hiked to Humpback Rocks at sunrise. Fresh starts on cool mornings are priceless.

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I recently had several wonderful mornings in New York City, and something about moving the conventional routine of breakfast to a variety of exciting places made an impression on me. I seized the moment each day and had a delicious breakfast in a new place, with no agenda or deadline. This, of course, negatively impacted the number of activities I could cram into each vacation day, but that was okay with me. The first breakfast at Le Pain Quotidien set the tone for the rest of the mornings on my trip.

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I had a flavorful and filling yogurt bowl from Chobani SoHo.

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On another morning I went to Chavela’s for a spicy brunch with friends.

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On my final morning in the city, I had a fresh, hot everything bagel with a crispy, crunchy outside and a soft, doughy inside.

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The breakfast that made the biggest impression on me was the warm organic quinoa and pear cereal at Le Pain Quotidien. Topped with Bosc pears, dried fruit, nuts and cacao nibs and drenched in warm soy milk, this cereal was exactly what I needed after a chilly run that was cut very short.

The day before, while rushing to get out of the house to make my train to New York, I slipped on our wooden stairs, went flying with my suitcase and bag, and landed flat on my back. As I lay on the floor, loudly cursing and wailing, I thought, “the universe is telling me to slow down.” Nevertheless, I popped some ibuprofen, threw an ice pack in my bag and headed to the train station, grinding my teeth in pain the whole way.

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Fast forward 18 hours, after a lot of icing, massaging, and wishing on stars, I suited up for a run across the Brooklyn Bridge. With subway directions to Brooklyn, a route scribbled on hotel memo paper in my pocket, three layers of clothing, and some gear strapped around my waist, I was determined to make my 8 mile run for Team in Training. After 3 scenic miles over the bridge from Brooklyn to Manhattan, through the financial district, Chinatown and SoHo, I found myself warming up in Le Pain Quotidien on Grand Street, suffering from killer back pain, and ordering breakfast for one with a cappuccino on the side. I didn’t know it at the time, but that was the beginning of a mandatory three week break from running.

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Over a delightful bowl of quinoa and pear cereal served by an extremely attentive and courteous waiter, I finally received the message that I had been trying to ignore. Slow. Down. While the pressures of my job, way too many commitments, and half marathon training left little time for me to stop and smell the roses, I started thinking about the things I could control and began to work on a plan for less stress and more happiness. Getting slammed with a bad cold and increasing back pain over the next few days helped to reinforce the message. I’m not quite there yet, but I have made some changes for the better.

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The lessons I have learned from weekend breakfast are finding their way into the rest of my life and I do feel like I am inching backwards from an almost certain nervous breakdown and toward a happier place. Less working on the weekend, less guilt about unfinished to do lists, and more quality time with friends and family. Of course there are risks involved. I may fall behind at work, let down my team and lose my job. I might be less prepared for the half marathon and hit the wall on race day. Maybe I will never finish my name change paperwork, hang art on the walls of our house, or plant a vegetable garden this year. But for now, I won’t worry about those things. For now, I’m making breakfast. And sipping my coffee slowly. And thinking about the things that matter.

Here is a simple recipe for a simple fresh start to your day.

Warm Quinoa Cereal with Fruit and Nuts

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  1. Combine 1/3 cup rinsed quinoa + 2/3 cup water + half an apple or pear, diced in medium saucepan. Bring to boil, then lower heat and simmer, covered, for 15 minutes.
  2. Remove from heat, keep covered 5 minutes.
  3. Heat 1/2 cup milk of your choice (almond milk is great).
  4. Add to a small bowl: cooked quinoa + dried fruits, nuts, and seeds + drizzle of maple syrup or honey + 1/4 tsp cinnamon + warm milk.

 

Bring it on Down to Veganville

Have you seen the Veganville sketch yet? If you don’t know what I’m referring to, please open another browser window and Google “Veganville Saturday Night Live,” or just follow this link.

Okay, are we all on the same page now? Great!

The reason that the Veganville sketch is important (besides the fact that if the Suit and Tie performance wasn’t enough, this sketch on the March 9th episode of SNL reminded us all why we fell in love with Justin Timberlake in the first place), is that I will be studying JT’s smooth moves and profound lyrics for the next four weeks. In an effort to boost my Team in Training fundraising, I have pledged to run the Monument Avenue 10K dressed as a block of tofu, a la Justin Timberlake in the Veganville sketch, IF I meet my goal of $2,500 by April 12th.

If you want to see photos of me dressed up as a block of tofu at a race with over 40,000 participants, go donate a few dollars now.

If you want to see video of me performing one of the Veganville songs at the finish line, please go donate a few more.

Check out my full pledge at VeganvilleRun.com.

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If I raise. . .

$2,500 – I will wear the block of tofu costume on April 13th at the Monument Avenue 10K

$3,500 – I will perform one of JT’s songs from the SNL sketch at the finish line of the Monument Avenue 10K

$5,000 – I will officially “bring it on down to Veganville” and go vegan for 28 days

The deadline for donations is April 12, 2013. Donate today!

Cook From the Blogs: BBQ Jackfruit and Coconut Rice

This year I made a commitment to myself to use my cookbooks more often. So far, I have found a lot of great recipes that have been hiding in between pages on my kitchen bookshelf for years. I have been taking pictures along the way and I hope to share more of these “cook from the books” adventures here on Veg:ology soon. While I’ve been hitting the books more often lately, the truth is that I get most of my recipes online or I make them up as I go. I’ve learned a lot of cool kitchen tricks and flavor combinations from the food blogger community.

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I recently had a major dinner success based on a recipe I read on Emily’s blog, Daily Garnish. You may recall that this isn’t the first time I’ve been inspired by Emily’s kitchen creations; I set up my glass jar ingredient storage after seeing this organization solution on Daily Garnish. Emily has a ton of delicious vegan recipes on her site, and recently she has been posting some quick and easy options, which are perfect for me. I have been working long days lately, followed by trips to the gym (when I can fit them in), which leaves me very little time for cooking on weeknights. This week I tried out the Rice and Peas on Emily’s blog, because it only requires 5 minutes of hands-on cooking time.

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I was extremely pleased to find that, especially if I stir a generous two tablespoons of coconut oil into the rice, it is a great match for my BBQ jackfruit. The spicy, sweet, islandish flavors made my late Thursday night dinner extraordinary.

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Check out both recipes here:

Veg:ology BBQ Jackfruit

Daily Garnish Rice and Peas

Enjoy!

Protein Power! Recipe Roundup

Thank you to everyone who came out to my Protein Power cooking demonstration at Ellwood Thompson’s tonight. I hope everyone learned at least one new thing about cooking vegetarian proteins. I had a ton of fun and learned a lot from the great discussion we had while I cooked four of my favorite protein-packed dishes. Here are links to the four featured recipes, and a full recap will follow soon!

Greek Spinach Salad with Herbed Tempeh

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Engagement Tofu

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Quinoa with Olives and Parmesan (or nutritional yeast!)

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Chili Maple Glazed Tempeh

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Quinoa with Olives and Parmesan

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Okay, confession time. When I was a kid, one of my favorite things to eat was cheddar broccoli rice. Yes, the kind from the box with the dehydrated spice and “vegetable” packet inside. Another favorite was boxed (flake) mashed potatoes, with either butter, salt and pepper, or melted shredded cheddar cheese. I haven’t tasted either one in years, but every once in awhile I have a craving. Sometimes when I have a headache, a cold, or a particularly stressful day, I crave the boxed, dehydrated comfort food of my childhood.

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The great news is this: I don’t have to turn to the box with the sodium bomb spice packet to get my fix! I made the most delicious side dish the other day with whole ingredients from my own pantry. This version has more protein, less sodium, and more flavor than the original, and as an added bonus, I can pronounce all the ingredients. I suggest that you use this as a base recipe and add your favorite vegetables into the mix. Both broccoli and peas work really well in this. I think chopped greens would be great too. If you would prefer to make it vegan, simply substitute nutritional yeast for the cheese. Your choice!

Quinoa with Olives and Parmesan

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Ingredients:

  • 1 Tablespoon olive oil
  • 4 scallions, chopped
  • 1 clove garlic, minced
  • 1 cup quinoa, rinsed
  • 1/4 cup kalamata olives, chopped
  • Fresh ground black pepper
  • 1/2 cup grated Parmesan
  • vegan option: substitute 1/4 cup nutritional yeast for Parmesan

Preparation:

  1. Heat olive oil in a medium sauce pan over medium heat.
  2. Add scallions and garlic to hot pan and saute until fragrant.
  3. Add quinoa to pan and stir to mix. Add 2 cups of water to pan and increase heat to medium-high.
  4. Bring to a boil, cover, and lower heat to medium-low. Simmer until water is absorbed, about 10-15 minutes.
  5. Stir in olives and pepper to taste. Add either Parmesan or nutritional yeast and stir to combine.