Sunday, September 29, 2013
Friday, September 27, 2013
Thursday, September 26, 2013
The bloody marys at Pepper's are great- because they have a fixings bar where you make it yourself. They had an organic vegan bloody mary mix, to which I added garlic and horseradish, olives, and celery.
Saturday morning, after my long run (7.35 miles!!) I was HUNGRY! First we went by My Nature, a new, vegan, raw food deli where we got smoothies to drink. Then we stopped at Malia's Cafe, where they had vegan gluten-free waffles! Wow!
For the side, I made some broccolini, first steaming it lightly, then adding some basil.
Tomatoes, lots of them. I am using roma tomatoes, and filled a cake pan with them.
Garlic, lots of it. I used 6-7 cloves, but may use more next time.4 c. vegetable broth
Italian Olive Oil (it's flavored with Basil and Rosemary and the like.)
Black Pepper to taste
4 c. Almond Milk
Preheat oven to 375°F. Put a little oil in the bottom, add the tomatoes in a roasting pan roll them a bit in the oil, then top with salt. Bake for approximately one hour.
Roast the peeled cloves of garlic in a soup pot with some olive oil. Then add the tomatoes (juice and all) and vegetable broth, and simmer for about twenty minutes. You may want to blend the tomatoes first- I put about half of them in the blender, so it was a little chunky. After 20 min, add the milk. Simmer an additional 10 minutes.
Serve and top with some fresh ground black pepper.
I also served this with some toasted rolls topped with Daiya cheese I put in the still-warm oven.
I had more tomatoes, so I made some marinara sauce: (Loosely based off of the Vegan Stoner recipe)
6-7 chopped Roma tomatoes
1 bunch celery, chopped
1/2 onion, chopped
6-7 baby carrots, chopped (big carrots would work, too- but this is what I had)
4 cloves garlic, chopped
All of this went in a big pot and simmered quite some time.
I then canned the sauce, and my leftover soup- Yum!
The sauce came out a little chunky, so when I used it the next day, I threw it in the blender, and it smoothed right out.
Monday, September 23, 2013
Monday, September 16, 2013
I just realized I missed my runniversary!
I looked back in my records, and I started running on September 10, 2012. Today is September 16, 2013. I've been running for a year!
Sunday, September 15, 2013
Sunday, September 8, 2013
Friday, September 6, 2013
Tuesday, September 3, 2013
Something about going back to school makes me crave comfort fall foods. Here, I topped my baked potato with spinach tofu quiche, broccoli, and a sprinkle of daiya mozzarella vegan cheese.
The recipe for the quiche is simple, and can be found at http://happyherbivore.com/2010/03/vegan-quiche-greens/
A side of corn on the cob nods to summer, this frsh, sweet stuff won't be around much longer!