So it's been over a month, hasn't it. I'm sorry friends! We moved at the end of July into an awesome third floor apartment in a historic building. We're talking staircase, 2 bedrooms, wide window sills, all utilities included - bam! We lucked out :)
Other than that, work is super duper hectic right now and I'm usually wiped by the time I get home and, sadly, writing a post is the last thing on my mind. But here I am again with a new recipe for you - it's my "I'm sorry let's make up" present on this late August night.
So the recipe - tonight I whipped up a Roasted Root Veggie Soup sans potatoes. Don't get me wrong, I love potatoes, but sometimes they seem to weigh things down and I really wanted the flavors of some of our unsung root veggie heroes to shine through. I'll admit this is not a pretty soup - it's kind of beige/yellowish and lumpy....but dang it was tasty! Try it out! It's good warm or cold.
Roasted Rood Veggie Soup
Serves 3-4
1 medium sized turnip, peeled & chopped
1 small rutabaga, peeled & chopped
1 fennel bulb, chopped
3 carrots, peeled & chopped
6 unpeeled garlic cloves
1 small leek, thinly sliced
1 tsp fresh or dried thyme
1 tsp fresh or dried rosemary
4 cups veggie stock
1-2 Tbsp red pepper flakes
Salt & pepper to taste
Heat oven to 400 degrees. Place veggies in a foil lined pan and drizzle with oil. Roast about one hour.
Meanwhile, create a little foil pocket for the garlic and drizzle with oil. Roast separately from other veggies, about 30 minutes.
Unwrap veggies, let cool a bit. Squeeze garlic from skin (be careful! it's super hot and the oil can burn!) Set aside.
Heat 1-2 Tbsp oil in a pot over medium heat. Add leek and cook until tender, 6-8 mins. Add veggies, garlic, thyme, rosemary, and veggie stock. Season with salt and pepper. Bring it up to a boil and then reduce to simmer, 5-10 mins. Remove from heat. Puree using a blender or immersion blender - the latter is recommended! Season to taste.
Insights, quips, and queries on the vegan way of life
Showing posts with label Low Fat. Show all posts
Showing posts with label Low Fat. Show all posts
Tuesday, August 28, 2012
Tuesday, July 3, 2012
Vegan Lunchbox!
Today's lunch:
Rice wrappers filled with avocado, carrot, mint, kale, and zucchini. A small salad of kale, mint, and cucumber. Spicy peanut dipping sauce: a spoon full of peanut butter, rice wine vinegar, toasted sesame oil, and garlic chili paste (sorry - I just winged it and didn't measure).
Really light and refreshing lunch for hot days when your apartment feels like it's 900 degrees and you don't want to actually cook anything!
Monday, June 25, 2012
I know, I know, I know
I know it's been forever. Sorry buddies! Life's been incredibly hectic since J and I found out we unexpectedly have to move. We think we finally found a place - so fingers crossed!
Since January, I've shed about 15 pounds. At first I was incredibly proud of myself and excited...but now the thrill is gone and I'm remembering that my real goal was to lose about 45 pounds. So back at it we go!
For the next week or so, I'm jumping into a semi-raw diet and excluding bread, any pre-prepared vegan foods other than tofu, and eliminating cooking for the most part. Pintrest has been a huge help in providing inspiration for meals and I've even started "Raw" and "Get Healthy(er)" boards to collect ideas. This morning's breakfast was a Pinterest find and is from food blogger Oh She Glows - Easy Overnight Buckwheat Parfait. It's really delicious - earthy tones of buckwheat, the tapioca like chia seeds sweetened with banana, the fresh strawberries J and I picked at Alewives Brook Farm yesterday, and some blueberries. And no cooking involved! Yay! She gives other incarnations of the parfait to try out just to mix it up and I'm sure I'll test those out too.
I also love how portable this breakfast is. One of my more recent goals is to try to make time for myself to eat breakfast at home in the morning. Not standing over the sink, not taking bites between brushing my hair - but actually sitting down, taking in the tastes, appreciating the work that went into making the food I'm consuming. But honestly, some mornings just don't work out as planned. And this morning, I just grabbed my little juice glass sized Ball jar and headed out the door.
I also prepared a large pitcher of water with lemons and limes at home and filled my water bottle up this morning to take to work. After I get to the store this week, I'll add cucumber and mint to the water to make "Sassy Water" - which a friend pinned on Pinterest and told me she was drinking for a while while detoxing and it really helped improve her skin health. I'll let you all know how it goes!
Since January, I've shed about 15 pounds. At first I was incredibly proud of myself and excited...but now the thrill is gone and I'm remembering that my real goal was to lose about 45 pounds. So back at it we go!
For the next week or so, I'm jumping into a semi-raw diet and excluding bread, any pre-prepared vegan foods other than tofu, and eliminating cooking for the most part. Pintrest has been a huge help in providing inspiration for meals and I've even started "Raw" and "Get Healthy(er)" boards to collect ideas. This morning's breakfast was a Pinterest find and is from food blogger Oh She Glows - Easy Overnight Buckwheat Parfait. It's really delicious - earthy tones of buckwheat, the tapioca like chia seeds sweetened with banana, the fresh strawberries J and I picked at Alewives Brook Farm yesterday, and some blueberries. And no cooking involved! Yay! She gives other incarnations of the parfait to try out just to mix it up and I'm sure I'll test those out too.
I also love how portable this breakfast is. One of my more recent goals is to try to make time for myself to eat breakfast at home in the morning. Not standing over the sink, not taking bites between brushing my hair - but actually sitting down, taking in the tastes, appreciating the work that went into making the food I'm consuming. But honestly, some mornings just don't work out as planned. And this morning, I just grabbed my little juice glass sized Ball jar and headed out the door.
I also prepared a large pitcher of water with lemons and limes at home and filled my water bottle up this morning to take to work. After I get to the store this week, I'll add cucumber and mint to the water to make "Sassy Water" - which a friend pinned on Pinterest and told me she was drinking for a while while detoxing and it really helped improve her skin health. I'll let you all know how it goes!
Sunday, April 22, 2012
Cool Beans (and Rice!)
Cool Beans (and Rice!)
Serves 4-6
1 cup dry brown rice
2 1/2 cups homemade vegetable stock
1 can refried beans with green chilies
1 can black beans (with liquid)
1 can fire roasted diced tomatoes
1/2 pablano pepper, diced
1 garlic clove, diced
1 tsp cayenne pepper
1/2 Tbsp crushed red pepper flakes
2 Tbsp cilantro, plus more for garnish
1 avocado sliced thinly for garnish
Salt & pepper to taste
Optional: vegan ground protein (e.g. seitan, veggie crumbles, TVP, etc.)
Cook rice in a rice cooker or on the stove with veggie stock. Let it cook for around 20 minutes, covered.
Combine the rest of the ingredients in a large pot (excluding garnish, of course!). Cook on medium heat for about 20 minutes while the rice cooks. Stir occasionally.
Layer the bottom of a bowl with some rice and put bean mixture on top. Garnish with cilantro and avocado.
Thursday, March 22, 2012
Cumin Quinoa Veggie Dinner Salad
Cumin Quinoa Veggie Dinner Salad
1 cup quinoa (we mix regular and red together)
2 cups boiling water
1 yellow onion, thinly sliced
2 garlic cloves, chopped
2 carrots, chopped
1/2 yellow bell pepper, chopped
3-4 crimini mushrooms, chopped
1/4 zucchini, chopped
1 can chickpeas, drained
1-2 tsp freshly ground cumin
1-2 tsp cayenne
salt and pepper
1-2 cups fresh spinach
1 avocado
1 lime
Bring water to a boil and add quinoa. Allow to simmer, uncovered, until water is absorbed. Fluff with a fork and allow to cool.
In a large skillet, saute onion in some water. Add water if they stick too much - continue to do this throughout cooking so that you don't end up using oil! Add garlic after onions become translucent. Continue adding veggies, except spinach, avocado and lime, and allow to cook through. Add spinach last and allow to cook, removing from heat just after the spinach wilts. Add veggie mix to quinoa.
Serve cold topped with a few slices of avocado and a wedge of lime.
Serves 4-5.
1 cup quinoa (we mix regular and red together)
2 cups boiling water
1 yellow onion, thinly sliced
2 garlic cloves, chopped
2 carrots, chopped
1/2 yellow bell pepper, chopped
3-4 crimini mushrooms, chopped
1/4 zucchini, chopped
1 can chickpeas, drained
1-2 tsp freshly ground cumin
1-2 tsp cayenne
salt and pepper
1-2 cups fresh spinach
1 avocado
1 lime
Bring water to a boil and add quinoa. Allow to simmer, uncovered, until water is absorbed. Fluff with a fork and allow to cool.
In a large skillet, saute onion in some water. Add water if they stick too much - continue to do this throughout cooking so that you don't end up using oil! Add garlic after onions become translucent. Continue adding veggies, except spinach, avocado and lime, and allow to cook through. Add spinach last and allow to cook, removing from heat just after the spinach wilts. Add veggie mix to quinoa.
Serve cold topped with a few slices of avocado and a wedge of lime.
Serves 4-5.
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