I apologize, but I will not be posting on this blog regularly anymore. I really need to focus on getting my dissertation done, so I am getting rid of extraneous distractions. Farewell for now but I may start again some day.
I like classic flavor combinations like the Waldorf. Plus these are usually ingredients I have on hand so it is good to make last minute. This sandwich could use a side dish; sweet potato fries would be awesome. I don’t remember where I saw dried dill in a Waldorf recipe, but I really like it. You could use fresh, but it would taste much stronger. Fresh or dried parsley would be nice too. I didn’t have lettuce today. I only had spinach and the sandwich was a mess! Use my trick below instead.
Tofu Waldorf sandwich
1 small package of baked tofu (mine only had two servings in it)
1 stalk of celery
2 tbsp. chopped walnuts
A touch of Dijon
Dried dill or fresh or dried parsley
Spike or other all purpose seasoning
A squeeze of lemon
Cinnamon raisin bread (I use Ezekiel brand)
Chop the tofu, apple & celery pretty fine. Add all other ingredients except for bread and lettuce and mix. Taste & adjust seasonings & mustard. My baked tofu was unseasoned so I used a liberal amount of spike seasoning. Place a large leaf of lettuce on bread leaving some hanging off the edge, then pile on the salad and fold the hanging lettuce over. Put top bread piece. The folded lettuce piece will be the bottom of your sandwich and will keep the salad from falling out.
This dish reminded me of a hybrid Asian-Italian fusion cuisine- simple, but good. I added a few things though. I like this vegan parmesan recipe- you can use other nuts though. I have had success with whole, raw almonds (instead of slivered and skinless), and raw walnuts too. The pics are pre- parmesan because I didn’t want to cover up all the orange and green contrast. Sesame seeds would be nice too.
Pasta and veggie stir fry
Altered from this recipe
3 tablespoons extra-virgin olive oil
1 yellow onion, sliced
3 cloves garlic, minced
2 medium-sized sweet potatoes, cut into 1-inch cubes
2 carrots, chopped
1 Tbsp. Braggs, soy sauce or tamari (I prefer Braggs)
1 cup shelled frozen edamame (optional, but I like the added protein)
1 cup cherry tomatoes
3 cups napa cabbage
3 Tbsp. nutritional yeast or vegan parmesan for garnish
3 cups dry pasta (I used gluten-free spaghetti)
Preheat oven to 400 degrees.
Toss sweet potatoes in a bit of olive oil. Roast for 15 min. Meanwhile, chop the carrots and onion & toss in a bit of olive oil.
Stir them into the sweet potatoes and time for about 10 more minutes. Meanwhile cut the cherry tomatoes in half and chop the cabbage and garlic. Start water boiling.
Toss the tomatoes, cabbage and garlic in a bit of olive oil, salt and pepper then add this to the other veggies and roast for about 10-15 more minutes. When you put them in start cooking the pasta. Toss everything together and lemon juice, tamari, more olive oil if dry, and nutritional yeast or parmesan to garnish.
This week was pretty good for workouts. On Saturday I practiced my drop back into Urdhva Dhanurasana against the wall.
It was gnarly! I panicked for a second, but managed to compose myself by focusing on my breath. Gotta keep practicing! There is a good video on how to do it here.
Thursday: Led Ashtanga class at my local studio
Saturday: Melissa Bender full body tightener
These muffins are delish! I should make muffins more often- they make great snacks. I did make a couple slight adjustments based on this recipe from Oh She Glows. I cut out the sugar called for in the dry mix. I don’t like muffins overly sweet. Plus the coconut yogurt I used was fairly sweet. I was going to do the coconut milk trick in the original recipe, but I forgot to leave it out overnight!
Carrot Spice Muffins
Yield: 12 muffins
1 & 3/4 cup white whole wheat flour
1 tbsp ground flax seed
1 tsp baking powder
3/4 tsp baking soda
1 tsp cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp kosher salt
Wet + Mix-ins:
1/3 cup + 2 tbsp pure maple syrup
1/3 cup unsweetened applesauce (oil replacer)
1/2 cup vanilla coconut yogurt
1/4 cup + 3 tbsp water
1 tsp pure vanilla extract
1.5 cups grated carrots (about 3 small-medium carrots)
1/2 cup raisins (I used golden raisins)
1/3 cup chopped & toasted walnuts
1. Preheat oven to 400F and line a muffin tin with liners. I would spray these with a coconut oil or extra virgin olive oil spray next time- they kind of stuck to the paper.
2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.
Quiche pizza from Bryanna Clark Grogan’s cookbook: 20 Minutes to Dinner.
I always like fusion cuisine- whether it is two types of food or two types of dishes like this. I was skeptical about the method; she just has you mash silken firm tofu, not blend it smooth. Strangely, when it was straight out of the oven it seemed more like a scrambled egg pizza than a quiche pizza, but the next day when I had it cold it reminded me more of quiche. Either way, it was really tasty. I added spinach and mushrooms, but sun dried tomatoes would have been awesome too.
I slightly modified this recipe from Vegnews.com. I cut down the peppers a bit, because something has happened to my taste buds and all of a sudden I can’t quite handle the heat I used to. This recipe is really tasty! Although I don’t think it is enough like chili to be called chili. Some people get thrown off by names. When you call something a name there are certain expectations, you know? I felt like a lush buying one of those tiny bottles of tequila at the corner liquor store. I assured the cashier it was for a recipe- lol. I don’t know if the person writing the recipe meant all the different components to go in separately, but I staggered everything and had several pans in there at once.
Tequila White Bean Chili
What You Need:
1 head garlic, divided
2 tablespoons olive oil, divided
8 medium tomatillos, skins removed, cut into quarters
1 head cauliflower, cut into florets
3/4 teaspoon salt, divided
2 poblano peppers, de-stemmed and cut into strips
1 jalapeño pepper, de-stemmed and cut into strips
1 yellow onions, cut into 1/4-inch dice
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/4 teaspoon ground thyme
Zest & juice of one lime
1/4 cup tequila
1 15-ounce can cannellini beans, drained and rinsed
2-4 large baked sweet potatoes
1/2 bunch fresh cilantro, for garnish
1. Preheat oven to 425 degrees. Chop top off head of garlic, coat cut side with 1/2 teaspoon olive oil, and tightly wrap in aluminum foil. Bake garlic for one hour. Set aside. I baked the sweet potatoes at the same time.
2. When the sweet potatoes were ½ way done, I added the tomatillos and cauliflower to the oven. Onto a baking sheet, place tomatillos and cauliflower and lightly coat in 1 tablespoon olive oil. Sprinkle with 1/2 teaspoon salt. Bake for 35 to 45 minutes, or until cauliflower is golden brown and tomatillos are cooked down into a thick sauce. Set aside.
3. These went in about 15 minutes after the cauliflower. On a baking sheet, toss poblano and jalapeño peppers with 1 teaspoon olive oil and 1/4 teaspoon salt and roast for 30 minutes. Set aside.
4. While peppers are roasting, in a large saucepan over medium heat, sauté onions in 1-1/2 teaspoons olive oil until softened, approximately 3 to 5 minutes. Add cumin, oregano, thyme, and 1/2 teaspoon salt and stir to combine. Add 3 cloves of roasted garlic, tomatillos, and cauliflower.
5. Dice roasted peppers into 1/2-inch pieces and add to pot. Add lime zest, tequila, and beans and cook for 5 to 10 minutes or until beans are heated through. Pour over baked sweet potatoes, garnish with cilantro and lime juice, and serve immediately.