Wednesday, April 22, 2009
21-Day Cleanse Update
So far, so good! I haven't slipped yet except for the fact that I have a cup of black tea in the morning. I don't think that is too bad though - as far as caffeine goes. Plus, I have had NO coffee or diet soda so es bueno. Last night, I also finally made those Cajun-blackened portabellas and well...delicious!! I'll post the recipe later. I have to admit I wasn't a fan of the avocado creme though. Partially I think that was due to me using Nasoya mayonnaise. I have used Vegenaise in the past and generally enjoy it but Nasoya was just too...strong. I am not a big mayo person to begin with so meh. I don't think I'll be using Nasoya mayonnaise in the future. But my dinner was absurdly good. It's also my lunch today!
Thursday, April 16, 2009
Southwestern Couscous
I made this delicious dish for lunch tomorrow. I had planned on fancy Cajun-rubbed portabella mushrooms with an avocado cream...but alas! My Vegenaise was expired! I then had to scramble to make sure I had some proper food for tomorrow...a more official start of my cleanse.
Ingredients:
- 1/2 cup uncooked couscous (I used tricolor)
- 1/2 cup vegetable broth (I used water with 1/2 a garlic bouillon cube)
- 1 1/2 tbsp of extra virgin olive oil
- 1 tbsp fresh lime juice
- 1/2 tsp white wine vinegar
- a dash of ground cumin
- 1 15oz. can of black beans
- salt/pepper to taste
Now...here is where things got a little fun. Since this was a last minute plan, all I could add to this was fresh avocado. In the future, I would certainly make sure I have some corn kernels, green onions, or peppers on hand.
Directions:
- Bring broth to a boil and stir in the couscous.
- Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together olive oil, lime juice, vinegar, and cumin. Add beans and the other vegetables. Toss to coat.
- Fluff the couscous well, and add to the bowl with the dressing/beans.
- Mix well (breaking up any couscous chunks) and season with salt and pepper to taste.
Serves:
1 large portion or two side servings.
Ingredients:
- 1/2 cup uncooked couscous (I used tricolor)
- 1/2 cup vegetable broth (I used water with 1/2 a garlic bouillon cube)
- 1 1/2 tbsp of extra virgin olive oil
- 1 tbsp fresh lime juice
- 1/2 tsp white wine vinegar
- a dash of ground cumin
- 1 15oz. can of black beans
- salt/pepper to taste
Now...here is where things got a little fun. Since this was a last minute plan, all I could add to this was fresh avocado. In the future, I would certainly make sure I have some corn kernels, green onions, or peppers on hand.
Directions:
- Bring broth to a boil and stir in the couscous.
- Cover the pot and remove from heat. Let stand for 5 minutes.
- In a large bowl, whisk together olive oil, lime juice, vinegar, and cumin. Add beans and the other vegetables. Toss to coat.
- Fluff the couscous well, and add to the bowl with the dressing/beans.
- Mix well (breaking up any couscous chunks) and season with salt and pepper to taste.
Serves:
1 large portion or two side servings.
Cleanse
Today I am starting a 21-day cleanse, as described in the book Quantum Wellness by Kathy Freston. Basically this means:
a) NO meat products of any kind.
b) NO alcohol
c) NO caffeine
d) NO sugar
e) NO gluten
Excerpt from an article written by Kathy Freston:
"Doing the cleanse delivers one to a fresh start. It's like a vacation, a reprieve, from our old and tired ways. It is an opportunity to kick start a momentum of consciousness and healing. We can see what it feels like to live on a plant-based diet for 21 days. And if we like what we feel, we can let the momentum we've started deliver us to a whole new level of living. Or it can just be a simple detox, a way to let your body rid itself of all the stored up junk it has had to process throughout the years. I'm not saying it's easy...but it's worth it."
The one problem I am having is that while her Cleanse chapter outlines NOT eating gluten, the back of the book provides many recipes that DO have gluten-containing ingredients. I know when Oprah did this cleanse (heh), she avoided gluten.
I think I will just go all-out and try to avoid it, as well.
a) NO meat products of any kind.
b) NO alcohol
c) NO caffeine
d) NO sugar
e) NO gluten
Excerpt from an article written by Kathy Freston:
"Doing the cleanse delivers one to a fresh start. It's like a vacation, a reprieve, from our old and tired ways. It is an opportunity to kick start a momentum of consciousness and healing. We can see what it feels like to live on a plant-based diet for 21 days. And if we like what we feel, we can let the momentum we've started deliver us to a whole new level of living. Or it can just be a simple detox, a way to let your body rid itself of all the stored up junk it has had to process throughout the years. I'm not saying it's easy...but it's worth it."
The one problem I am having is that while her Cleanse chapter outlines NOT eating gluten, the back of the book provides many recipes that DO have gluten-containing ingredients. I know when Oprah did this cleanse (heh), she avoided gluten.
I think I will just go all-out and try to avoid it, as well.
Friday, March 27, 2009
Tofu/Spinach/Mushroom Soba Noodle Soup
This has been my lunch for the past two days. Soooo good!! I modified this recipe a bit but the original version is from Gourmet Magazine.
Ingredients:
- 7 cups vegetable broth (I used mushroom broth)
- 1/2 cup soy sauce
- 1 tsp. sugar
- 1/2 lb dried soba noodles (buckwheat noodles)
- 2 carrots, sliced thin
- 1 cup shiitake mushrooms, pieces
- 1/2 lb spinach, coarse stems discarded and the leaves washed well, and chopped
-8-10 ounces firm tofu, cut into 1/2 inch cubes
-3-4 tablespoons miso, to taste
- 2 scallions, minced
Directions:
- In a saucepan bring the broth to a boil.
- Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
- In a pot of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
- Add the carrots and mushrooms to the broth and simmer them, covered, for 5 minutes.
- Stir in the spinach and the tofu and simmer the soup for 1 minute.
- In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
- Divide the noodles among 3 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
Yields 3 LARGE servings. I modified this for an entree/lunch portion.
For an appetizer/starter, just halve the calories for 6 portions.
Nutritional Information:
Calories: 370
Fat: 7.9 g
Carbohydrates: 56.1 g
- Fiber: 6.6 g
Protein: 24.9 g
Ingredients:
- 7 cups vegetable broth (I used mushroom broth)
- 1/2 cup soy sauce
- 1 tsp. sugar
- 1/2 lb dried soba noodles (buckwheat noodles)
- 2 carrots, sliced thin
- 1 cup shiitake mushrooms, pieces
- 1/2 lb spinach, coarse stems discarded and the leaves washed well, and chopped
-8-10 ounces firm tofu, cut into 1/2 inch cubes
-3-4 tablespoons miso, to taste
- 2 scallions, minced
Directions:
- In a saucepan bring the broth to a boil.
- Stir in the soy sauce and the sugar and simmer the broth for 5 minutes.
- In a pot of salted boiling water cook the noodles for 3 to 5 minutes, or until they are al dente, being careful not to overcook them, drain them in a colander, and rinse them under cold water.
- Add the carrots and mushrooms to the broth and simmer them, covered, for 5 minutes.
- Stir in the spinach and the tofu and simmer the soup for 1 minute.
- In a small bowl stir together well 1/2 cup of the soup broth and the miso and pour the mixture back into the pan.
- Divide the noodles among 3 large bowls, ladle the soup over them, and sprinkle each serving with some of the scallions.
Yields 3 LARGE servings. I modified this for an entree/lunch portion.
For an appetizer/starter, just halve the calories for 6 portions.
Nutritional Information:
Calories: 370
Fat: 7.9 g
Carbohydrates: 56.1 g
- Fiber: 6.6 g
Protein: 24.9 g
Flavorful Soybeans
This was pretty damn delicious and I can see it being a side or an entree with some couscous.
Ingredients:
100g soybeans, soaked overnight
2 cups water
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1 teaspoon mustard powder
1 teaspoon chili powder
.5 teaspoon garam masala
2 tablespoons cilantro
salt
Directions:
1. Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soy beans for about 30 minutes, or until cooked.
2. Drain.
3. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard powder.
4 When the mix starts to brown, add the chopped onions and sauté until they turn brown.
5 Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes.
6 Add the cooked soy beans to the saucepan, mix well and sauté for another 5 minutes.
7 Remove from flame, garnish with chopped cilantro and serve hot!
Number of Servings: 3 LARGE servings
Nutritional Information:
Calories: 159
Fat: 11.3 g
Carbohydrates: 11 g
- Fiber: 3 g
Protein: 5.5 g
Ingredients:
100g soybeans, soaked overnight
2 cups water
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons tomato paste
1 teaspoon mustard powder
1 teaspoon chili powder
.5 teaspoon garam masala
2 tablespoons cilantro
salt
Directions:
1. Bring a pot of water (2 cups) to a boil, lower flame, add salt to taste (around 1/4 tsp), and cook the pre-soaked soy beans for about 30 minutes, or until cooked.
2. Drain.
3. While the beans are cooking, heat oil in a saucepan on a medium-high flame and add the mustard powder.
4 When the mix starts to brown, add the chopped onions and sauté until they turn brown.
5 Now add the tomato paste, red chili powder, garam masala powder, and sauté for about 5 minutes.
6 Add the cooked soy beans to the saucepan, mix well and sauté for another 5 minutes.
7 Remove from flame, garnish with chopped cilantro and serve hot!
Number of Servings: 3 LARGE servings
Nutritional Information:
Calories: 159
Fat: 11.3 g
Carbohydrates: 11 g
- Fiber: 3 g
Protein: 5.5 g
Saturday, March 21, 2009
(Not Really) Aloo Gobi
Le sigh.
I got this recipe from someone who makes an awesome Aloo Gobi. Unfortunately I don't think she was willing to give up that recipe (a non-translated Indian version) and gave me another one she found which...well...didn't quite turn out as expected.
Don't get me wrong. It's certainly edible but it just tastes like potatoes and cauliflower coated in a thick, spicy, pasta sauce. Either way, I am posting the recipe here. Maybe as a warning? :P
Ingredients:
25 oz. tomatoes, diced or pureed (I went for pureed)
1 big cauliflower, cut into chunks
5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons ghee (I went with olive oil)
1 teaspoon cumin
1 tablespoon salt
1 tablespoon turmeric
2 tablespoon ground coriander
2 tablespoon ground chilli
2 tablespoon garam masala
Directions:
Heat the ghee/oil in frying pan
Add cumin and wait until it starts to brown
Add the rest of the spices (except for the garam masala) and the tomatoes.
When the mixture turns oily, add the vegetables
Roast the cauliflower and the potatoes until they turn soft, stirring occasionally
Add the garam masala and lemon juice
Serves 4.
(New!)Nutritional Info:
Calories: 380
Fat: 12.1 g
Carbohydrates: 62g
- Fiber: 15.7 g
Protein 11g
I got this recipe from someone who makes an awesome Aloo Gobi. Unfortunately I don't think she was willing to give up that recipe (a non-translated Indian version) and gave me another one she found which...well...didn't quite turn out as expected.
Don't get me wrong. It's certainly edible but it just tastes like potatoes and cauliflower coated in a thick, spicy, pasta sauce. Either way, I am posting the recipe here. Maybe as a warning? :P
Ingredients:
25 oz. tomatoes, diced or pureed (I went for pureed)
1 big cauliflower, cut into chunks
5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons ghee (I went with olive oil)
1 teaspoon cumin
1 tablespoon salt
1 tablespoon turmeric
2 tablespoon ground coriander
2 tablespoon ground chilli
2 tablespoon garam masala
Directions:
Heat the ghee/oil in frying pan
Add cumin and wait until it starts to brown
Add the rest of the spices (except for the garam masala) and the tomatoes.
When the mixture turns oily, add the vegetables
Roast the cauliflower and the potatoes until they turn soft, stirring occasionally
Add the garam masala and lemon juice
Serves 4.
(New!)Nutritional Info:
Calories: 380
Fat: 12.1 g
Carbohydrates: 62g
- Fiber: 15.7 g
Protein 11g
Sunday, December 21, 2008
Vegan Apple Crisp
Today I made apple crisp for my work Christmas party tomorrow. I also put together a small batch for my landlord as a little Christmas gift. :)
I love this recipe because it's super easy and utterly tasty. The worst part of the deal is peeling and coring the apples. :/
Ingredients:
2 c. whole wheat flour
2 c. rolled oats
2 c. brown sugar
3 tsp. cinnamon
1 c. 100% vegan buttery spread
6 c. your favorite apples (washed, peeled and sliced)
1 tbsp. vanilla
Directions:
Preheat oven to 350 degrees.
Mix all the dry ingredients together.
Cut in the vegan butter spread. Then set aside while you prepare the apples.
Combine the apples, vanilla and 1/3 of the dry mixture. Spread on the bottom of a large baking dish. Then cover with the remaining crumbs and press down gently.
Bake in the preheated 350 degree oven for 35 - 40 minutes, until the apples are tender.
I usually also add almonds for garnish but avoided it this time in case anyone has an allergy...and also I don't have any almonds at home right now. :P
I love this recipe because it's super easy and utterly tasty. The worst part of the deal is peeling and coring the apples. :/
Ingredients:
2 c. whole wheat flour
2 c. rolled oats
2 c. brown sugar
3 tsp. cinnamon
1 c. 100% vegan buttery spread
6 c. your favorite apples (washed, peeled and sliced)
1 tbsp. vanilla
Directions:
Preheat oven to 350 degrees.
Mix all the dry ingredients together.
Cut in the vegan butter spread. Then set aside while you prepare the apples.
Combine the apples, vanilla and 1/3 of the dry mixture. Spread on the bottom of a large baking dish. Then cover with the remaining crumbs and press down gently.
Bake in the preheated 350 degree oven for 35 - 40 minutes, until the apples are tender.
I usually also add almonds for garnish but avoided it this time in case anyone has an allergy...and also I don't have any almonds at home right now. :P
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