Posts tagged ‘vegan’

August 16, 2011

Whole-Wheat Vegan Carrot Cake Loaf (That Actually Tastes Good!)

What’s up Tuesday?  You’re looking lovely today, especially compared to Monday.  Sorry Monday, you’re just not my type.

As I mentioned in yesterday’s weekend recap, I baked a bit on Saturday.  No, I wasn’t ill, I actually just felt like baking.  Crazy, right?  I didn’t want to make cookies, brownies, or anything too addicting.  I was going for hearty & healthy with a side of sinful.  That’s exactly what I found when I discovered Angela’s whole-wheat vegan carrot cake loaf.  Try saying that five times fast.

loaf

I did not follow the recipe completely (do I ever?), but it still came out wonderfully.  It’s idiot-proof.

This was my first food-processor shredding experience, and the excellent results made me giddy.  I just wanted to shred shred shred.

carrots

Maybe I got a little carried away on the shredding.

While stirring the wet ingredients, I was just a wee bit short of the maple syrup requirement.  So, I subbed a plop of molasses.  I’m not sure if the molasses made a difference, but in my head, the loaf got a hint of gingerbread taste.  In short, I totally recommend the plop.

The best thing about vegan baking?  Licking the dough without fear of salmonella from any eggs.  Woohoo!

While licking my spatula, I noticed the advertisement on my Pandora station.  A Victoria’s Secret model was standing there judging me in my own kitchen.  Frankly, I think she was jealous.

I tried to let the loaf cool on my makeshift rack, but you really need a wire rack for this.  The loaf was fragile yet heavy, so I was scared it would fall through the wires.

My last recommendation?  Butter.

Do you bake on a whim or special occasions only?  Link up if you’ve got a favorite baking recipe.

August 13, 2011

Super Lazy Saturday

It’s Saturday, and I’m feeling lazy as ever.  It’s 7:45, and I’m still in my pajamas.  Luckily they’re my favorite pajamas, and I’m getting a little kitty lovin’ while blogging.  It was a rainy morning, and even though the rain stopped, I still can’t seem to get my butt to the gym. Yeah, I’ll get there, must maybe about 30 minutes later than anticipated.

I want to thank everyone for you open-minded comments on yesterday’s post.  The vegetarian/ vegan/ pescetarian/ whatevertarian debate hits close to home for a lot of us, and I’m happy you accept me for being a human garbage disposal.  Seriously – I eat (and generally enjoy) just about everything.

In case you too are having a lazy Saturday, here are some links to keep you busy… well, busy doing basically nothing, that is.

Lastly, I wanted to share a book with you all.  I finished The Poacher’s Son yesterday.  It was a fast and very entertaining read.  I thoroughly recommend it.

The Poacher's Son

Have a good weekend!

August 12, 2011

The Great Debate

Helloooo Everyone!  Here’s a secret… I stayed out too late watching The Help last night, so I totally skipped my 5 a.m. workout.  Don’t worry, I packed my gym bag so that I can squeeze in a quickie tonight after work.

Today’s post isn’t particularly informative or enlightening.  Sorry.  Hopefully it’s at least provocative.  I should clarify.  It’s mentally provocative – like, stimulating or something.  It’s hard to get my brain working on Fridays, but this was my inspiration yesterday…

And I thought I was having a rough day.  I’m pretty sure those chickens had it much worse, and that brings us to today’s topic – to be, or not to be… vegetarian.

I’ve tried to learn more about how my food gets to my plate.  After seeing movies like Food Inc., reading books like The Kind Diet, and visiting websites, such as PETA (I know… I know… just roll with me here), I become increasingly aware of the mistreatment of farm animals.

I’m not talking about cute mom-n-pop farms, and I’m not going to discuss any gory details.  I won’t even get into the terrifying Super-Bug argument.  But let’s face it, being a Purdue chicken is bad.  Really bad.

What I haven’t learned from the media, I’ve learned from my two cats.  They are not people, but I still love them.  Their personalities (maybe that should be cat-alities?) are incredibly unique.  They even have favorite house guests!  Would I eat them?  Not a chance.

my family

So then why am I not vegetarian?  (Vegan actually, because I also despise the way factory farms treat the cows and chickens that provide dairy and eggs).  I love steak.  I love bacon.  I also love how healthy and unprocessed lean meats are.  Lastly, I love that I’m not a bother to the people around me.  (I’m not saying all vegetarians are bothersome, but we’ve all met 1 or 2 of “those” vegetarians.)

salami

Kev trying the salami in Florence

 I also like that there are mom-n-pop farms that produce sustainable and ethically raised animals.  Sure, the animals still die, but who doesn’t?  I can live with that.  Many organic farms still aren’t as cruelty-free as I’d wish, but the link below states the differences between organic and conventional that show how organic is clearly a step in the right direction:

***Organic vs. Conventional Livestock Production: A side-by-side comparison (Jan. 2010)***

Soooo, I guess I try to limit my meat consumption, and I buy organic animal products as much as possible.  However, I’m just not ready to give it up yet.  Maybe I never will.

 

Have you ever had the “to be, or not to be” vegetarian debate?  If you are vegan/vegetarian, did you do it all at once or gradually make the change?

August 9, 2011

WIAW: Normal Edition

Guess what!!! I flailed around in the water swam for 15 continuous minutes yesterday morning! Woohoo! That’s a first for me. Here was the overall workout: I completed 10 minutes of lower body pilates before heading into the pool. I then swam 15 minutes, walked 1 minute, and swam 14 more minutes. It was an excellent start to the day!

Okay… moving on to the yum stuff….

I wish I had a cool theme for you guys this week, such as WIAW Dessert Edition, Vacation Edition, or even Pretty Picture Edition, but I don’t. Luckily, WIAWs are always fun as-is. Check out Peas & Crayons for other WIAW posts.

Breakfast has been broken into only 2 parts this week. Yeah… crazy. I’m having 1 of the 2 Kashi Pumpkin Spice Flax Crunchy bars or a banana pre-workout. I thought the bars would be like Nature Valley bars, but they’re actually sooooo much better.

From Official Kashi Site

Once I get to the office, I’m having 1 scoop (80 calories) of all-natural vanilla whey protein cooked in 1/3 cup of oats. I top that with a shake of pumpkin pie spice and 3 diced almonds. The protein to oats ratio is a little off, so it comes out sort of like a rubber muffin top. It’s not particularly tasty, but it’s fun to eat and super filling.

alien protein oats

Lunch is the awesomeness I described in yesterday’s recipe. It reheats very well.

tuscan food is good, even if it's not tuscan

So far, snack has been either a pink lady apple or a plum with 1 serving of 2% cottage cheese. Although it’s pretty good, I think I may change it out one or two days with a Larabar, yogurt, or something a little more sinful. Muah-ha-ha-ha! I hope I see a cookie in my future!

plum

Ya think that was a gigantic blueberry at first?

Dinner Monday and Tuesday was vegerific. I made a bag of these veggies with a little extra broccoli slaw added to the mix while I cooked 1 serving of quinoa (divided between both nights).

veg love

I served baked general tsao’s tofu. Yum! Yes… I’m one of those oddballs who actually likes tofu, especially baked.

general tsao's tofu bowl

Tonight will be an Italian-style bake of eggplant, zucchini, chickpeas, red sauce, and Parmesan or feta. I’m pretty pumped!

Of course every night has at least 1 treat. Monday was half a green apple with a spoon of peeb, but Tuesday included loads of popcorn. Who knows was I’ll be craving later tonight!

What was the best thing you’ve eaten lately? Are you a fan of tofu?

May 22, 2011

Mediterranean Veggie Bowl

I mentioned the ingredients to my Mediterranean Veggie Bowl in a previous post, but I’d like to take a moment and post a real recipe for it.  I plan to add more veggie bowl recipes in the future.  This is partially due to requests, but it is also to help break the mold from frozen meals and deli meats.  I eat my fair share of frozen meals and deli meats, but I try to avoid both when possible.

Frozen meals, such as those made by Lean Cuisine, Healthy Choice, etc., are expensive.  While they don’t successfully keep me full, they do pump me full of artificial flavorings/preservatives and tons of sodium.  I have decided I’d prefer making custom meals with ingredients I trust on Sunday, then packaging them up for lunch every day.  Luckily, I’m one of those people who can eat something for 4-5 days in a row before getting sick of it!

As for deli meats, I’m not going to go on a huge rant here about those.  I eat them.  My family eats them.  It’s not the end of the world.  However, they are worth avoiding or at least limiting when possible.  There’s a myriad of reasons, and Google will be happy to help you find the ones that tug your heartstrings.  Arguments discuss the treatment of the animals, the quality of the meat, the way packaged meats harm the enviroment, and more.  You can check out a quick recap here if you have time.  No matter your opinion, you can see why I’ve recently fallen in love with my own veggie bowls!

Veggie Bowl

Mmmmediterranean

Mediterranean Veggie Bowl

  • 3 servings quinoa
  • 2 packages chopped frozen spinach (10 oz each) (kale works well too in this)
  • 1 white onion (or whatever’s in your pantry)
  • 1 package of fresh “Baby Bella” mushrooms (or sliced button mushrooms if you prefer)
  • 2 tsp minced garlic
  • 2 tsp basil (I used dried)
  • 1 TBS oregano (again… I used dried)
  • 1 can no-salt-added diced tomatoes (drained)
  • 1 can garbanzo beans (or cannellini beans) (drained and rinsed)
Steps
  1. Begin cooking quinoa according to package directions.  Meanwhile, chop onion and defrost spinach in the microwave.
  2. Pour olive oil in pan to warm.  Add onion and mushrooms, and cook until softened.
  3. Add garlic to pan.  Stir and be careful not to burn.  Add spices and stir until fragrant (about 1 minute)
  4. If quinoa is finished cooking, add tomatoes, beans, and drained spinach.  Stir until heated.  Add contents of pan to pot of quinoa and other goodies.  Stir.  Let cool just enough to package into 5 equal servings.
The total per serving (assuming 5 servings) is 244 calories.  That’s not a lot, so some of you may want to add an additional can of beans, which would bring the total to approximately 321 calories per serving.  If you don’t care about calories, then I would recommend adding feta.  Feta makes everything betta’!  Lastly, I’d like to note that the vitamin C in the tomatoes helps your body absorb the iron from the other ingredients, such as spinach and quinoa.
After a race, you may be too tired to clean your house, but you may still have the energy to build your kitties a two-blanket and two-box fort.  (I think I liked it more than they did.)
entrance

Fort Entrace

Forts = Fun

Attack

Cleo Attacking the Fort

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