I've been going out a lot lately, so I've tried to be wise about the leftovers. I tried to reuse a tofu dish I didn't really like, and I still didn't really like it.
Yesterday I invented a yummy dish that worked wonders for some OTHER leftover tofu. The tofu was in spicy sauce. I stirfried it a bit more to make it firmer. Then I added a can of goya green peas in coconut milk and some Thai spicy sauce. It was quite yummy! Sort of a creamy spicy sauce. Then I put some jasmine rice in the microwave, which I don't reccommend doing, since you can't monitor the soaking up process.
I had a half of a leftover burrito to which I added the rest of my refried beans (finally using them up). It was better the first time, but full of the protein I need! Things will calm down a bit perhaps this week and I'll get to try the magic out in the kitchen!
Saturday, June 30, 2007
Wednesday, June 27, 2007
Park Picnic
So in an effort to save the evening after a dissapointing rejection from Shakespeare in the Park my friend and I had a little picnic in the park. We made pita sandwiches, and had some carrot sticks
Pita Park Sandwiches
whole wheat pita bread
Hot Pepper hummus
kalamata olives
raw spinach
Then I went to a FREE screening of "Talk to Me," the story of Petey Greene the radio DJ. I proceeded to devour a box of Raisinettes. But hey, the box tells me they're a great source of antioxidants! But like my friend says "the box can say anything it wants that's a matter of opinion". So it does! :-)
Pita Park Sandwiches
whole wheat pita bread
Hot Pepper hummus
kalamata olives
raw spinach
Then I went to a FREE screening of "Talk to Me," the story of Petey Greene the radio DJ. I proceeded to devour a box of Raisinettes. But hey, the box tells me they're a great source of antioxidants! But like my friend says "the box can say anything it wants that's a matter of opinion". So it does! :-)
Tuesday, June 26, 2007
Summer means SALAD!
Inspired by Yahoo! no less, I whipped up a scrumptous salad. I'm known to rave endlessly about my salads, but really, it was yummy!
What's in the fridge? Salad
raw spinach
grapes
kalamata olives
cherry tomatoes
baby carrots
green pepper
5 pieces of vegetarian pepperoni
dry toasted sesame seeds
Pathmark salad topping-garden vegetable
Quick Salad Dressing
olive oil
walnut oil
raspberry balsamic vinegar
seaweed and sesame seeds
white pepper
sea salt
onion powder, garlic powder
In an effort to use up some other ingredients, I made a burrito/quesadilla with some refried black beans and questionable cheese.
What's in the fridge? Salad
raw spinach
grapes
kalamata olives
cherry tomatoes
baby carrots
green pepper
5 pieces of vegetarian pepperoni
dry toasted sesame seeds
Pathmark salad topping-garden vegetable
Quick Salad Dressing
olive oil
walnut oil
raspberry balsamic vinegar
seaweed and sesame seeds
white pepper
sea salt
onion powder, garlic powder
In an effort to use up some other ingredients, I made a burrito/quesadilla with some refried black beans and questionable cheese.
Restaurant Hiatus
This weekend I tried a few (new and old) restaurants. It was heavy on the soy, which isn't bad, but not always good to load it up. One interesting experience I had this morning...
Since it's 95 degrees I really wanted some iced coffee with soy milk. But since I work in the far corners of the Bronx, there's no establishment (such as Starbucks) that sells such a product. So after asking 3 separate places, I had to go to the grocery store and BUY a small carton of soy milk (Vanilla, I was feeling festive). Then I went to Dunkin Donuts and ordered a medium hazelnut iced coffee (about half full) and poured my own soy milk in it. The guy at DD was quite nice and even gave me a discount. But boy was that a trip! Sheesh!
Since it's 95 degrees I really wanted some iced coffee with soy milk. But since I work in the far corners of the Bronx, there's no establishment (such as Starbucks) that sells such a product. So after asking 3 separate places, I had to go to the grocery store and BUY a small carton of soy milk (Vanilla, I was feeling festive). Then I went to Dunkin Donuts and ordered a medium hazelnut iced coffee (about half full) and poured my own soy milk in it. The guy at DD was quite nice and even gave me a discount. But boy was that a trip! Sheesh!
Friday, June 22, 2007
Quinoa and Chard Pilaf
I had to use up some chard in a major way. See a trend? Yes, I tend to buy too many things...
Ingredients
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 cup uncooked quinoa
1 cup dry lentils + ~4c water/broth
8 oz mushrooms, chopped (I used dehydrated mixed wild mushrooms)
~1 cup water
Bunch of chard (remember it reduces when cooked)
1. Cook lentils in a pot w/ vegetable broth as directed on package \
2. Saute onions, garlic, and mushrooms - mix in quinoa - cook 5 minutes in large pot
3. Add above lentils to above pot - cover and cook 20 minutes.
4. Add water as needed so mixture doesn't stick.
5. Remove from heat. Shred chard and gently mix into pot. Cover and sit for 5 minutes.
Ingredients
1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1 cup uncooked quinoa
1 cup dry lentils + ~4c water/broth
8 oz mushrooms, chopped (I used dehydrated mixed wild mushrooms)
~1 cup water
Bunch of chard (remember it reduces when cooked)
1. Cook lentils in a pot w/ vegetable broth as directed on package \
2. Saute onions, garlic, and mushrooms - mix in quinoa - cook 5 minutes in large pot
3. Add above lentils to above pot - cover and cook 20 minutes.
4. Add water as needed so mixture doesn't stick.
5. Remove from heat. Shred chard and gently mix into pot. Cover and sit for 5 minutes.
Wednesday, June 20, 2007
Lazy Days
Since I took a nap today, I didn't really feel like cooking for myself. So I just plopped in some tortellini with spinach and cheese. I took some Amy's Organic Basil Tomato sauce and added a bit of my quickly going south spinach. It was a quick and easy meal. I supplemented with leftover Arugula Visscysois (sp?).
Then I got the urge to use up some bananas because, for some reason, I bought too many bananas. So I made a vegan banana bread to bring to work tomorrow. I used my momma's recipe, and veganized it.
Veg*n Triathlete's Momma's Banana Bread
Preheat Oven to 350 F (not 400 like I did today)
Blend til creamy: 1/2 c vegan butter (melted), 1 c organic granulated sugar
Beat 3 Tbs hot water and 2 tsp Egg Replacer; add to above
Add 4 mushed up bananas (the older the better)
Add 2 c (whole wheat) flour, 2.5 tsp baking powder, .5 tsp salt
Add a hand-full or more of dried blueberries (or anything else you want)
Bake 1 hour
Then I felt the need to use up the remaining salvagable spinach. It only turned out to be about a cup. So I used my momma's pesto recipe as a very rough base, since I had nothing it called for except pine nuts and garlic. I call it:
Spinach and Arugula Pesto
1 c spinach + 2 handfulls arugula
1/4 c Hazelnut oil
1/4 c pine nuts
1/4 c vegan parmasan grated cheese
1 clove garlic
Whirl all together in a small food processor. I froze it for later.
Then I got the urge to use up some bananas because, for some reason, I bought too many bananas. So I made a vegan banana bread to bring to work tomorrow. I used my momma's recipe, and veganized it.
Veg*n Triathlete's Momma's Banana Bread
Preheat Oven to 350 F (not 400 like I did today)
Blend til creamy: 1/2 c vegan butter (melted), 1 c organic granulated sugar
Beat 3 Tbs hot water and 2 tsp Egg Replacer; add to above
Add 4 mushed up bananas (the older the better)
Add 2 c (whole wheat) flour, 2.5 tsp baking powder, .5 tsp salt
Add a hand-full or more of dried blueberries (or anything else you want)
Bake 1 hour
Then I felt the need to use up the remaining salvagable spinach. It only turned out to be about a cup. So I used my momma's pesto recipe as a very rough base, since I had nothing it called for except pine nuts and garlic. I call it:
Spinach and Arugula Pesto
1 c spinach + 2 handfulls arugula
1/4 c Hazelnut oil
1/4 c pine nuts
1/4 c vegan parmasan grated cheese
1 clove garlic
Whirl all together in a small food processor. I froze it for later.
Tuesday, June 19, 2007
A dinner in 3 parts
The first part was an attempt to do something interesting with arugula. I don't even particularly like arugula but a) I need more leafy greens, b) I was told to buy local produce and that's what was in stock, c) it's good for you!
Behold Arugula Vichyssoise
1/4 cup chopped white and pale green part of leek, washed well
2 tablespoons olive oil
1 clove garlic, chopped
1 small russet potato, peeled, grated coarse and reserved in water to cover
2 cups low salt chicken broth
2 cups packed arugula, washed well and spun dry
3 tablespoons soy milk
In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth. Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold. Serves 2
The second part was a quest for some quick cooking carbs. I settled on Israeli couscous again and was going to serve it with leftover curry slop that I made the other day. Only that smelled funky. So...
The third part turned out to be a veggie burger cooked on a skillet with some cheddar cheese melted over it. Not classy, but yummy. I served that on top of the couscous.
Lastly, to drink, I had some Goji Juice. Goji is a Tibetan fruit which has lots of potassium, protein, and amino acids etc. Good for you anyway. Oh, and made some iced green tea...decaff...
Behold Arugula Vichyssoise
1/4 cup chopped white and pale green part of leek, washed well
2 tablespoons olive oil
1 clove garlic, chopped
1 small russet potato, peeled, grated coarse and reserved in water to cover
2 cups low salt chicken broth
2 cups packed arugula, washed well and spun dry
3 tablespoons soy milk
In a small heavy saucepan cook the leek with salt and pepper to taste in 1 tablespoon of the oil over moderate heat, stirring, until it is softened, add the garlic, the potato, drained and the broth and simmer the mixture, covered, for 8 to 10 minutes, or until the potato is very soft. Stir in the arugula, simmer the mixture, covered, for 1 minute and in a blender puree it in batches for 2 minutes, or until it is completely smooth. Transfer the puree to a metal bowl set in a larger bowl of ice and cold water, stir in the half and half and chill the soup, stirring occasionally, for 10 minutes, or until it is cold. Serves 2
The second part was a quest for some quick cooking carbs. I settled on Israeli couscous again and was going to serve it with leftover curry slop that I made the other day. Only that smelled funky. So...
The third part turned out to be a veggie burger cooked on a skillet with some cheddar cheese melted over it. Not classy, but yummy. I served that on top of the couscous.
Lastly, to drink, I had some Goji Juice. Goji is a Tibetan fruit which has lots of potassium, protein, and amino acids etc. Good for you anyway. Oh, and made some iced green tea...decaff...
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