Vegan MoFo PETA College Cookbook review

On Sundays during MoFo, I'll be reviewing vegan cookbooks. Today, in honor of college classes starting up, I'm reviewing PETA's Vegan College Cookbook. I initially purchased this book for my daughter, Mia, who started her junior year this year, but then also purchased it on kindle for myself.

Mia is not a vegan, but she is a life-long vegetarian, and enjoys vegan foods.

This is not a cookbook for a seasoned vegan, nor for anyone who understands what the broiler setting on their oven does, but it is a fantastic book for young folks who are living on limited means and with limited cooking options.

In my opinion, I would prefer not to use so many faux meats, nor use the microwave as much, but then again, I am not new to veganism, nor do I live I

in a dorm room! That being said, I think this book is perfect for the targeted audience!

I tried out the Faux Mac and Cheese recipe, which looked pretty simple. The original recipe made 4 servings, so I halved it. 

The first step in this recipe was to cook the pasta in the microwave!

This was something I'd never done before! I used half the box, which was a little less than half of the suggested pasta (the recipe called for a 16 oz. package, but I'd purchased whole grain pasta which comes in 13.5 oz. packages).

After I drained the cooked pasta, I added 2 tbsp earth balance, 2 tbsp nooch, and about 1/8 c almond milk and mixed together.

It looked pretty good, but not very creamy. Kind of like the weird powdery mac that was the store brand growing up...

So, since I am an adult, and have those kind of resources, I added a large dollop of cashew crema. I generally keep a jar of this in my fridge. It adds class to EVERYTHING.

I served the Mac topped with chives with a salad Rob made of cucumbers and onions in vinegar. All in all, it was a meal classy enough for grownups, but on a college budget.

Want to take a minute to see the plates close up? I'm working on painting a whole series of vegan dishes!

Vegan MoFo - Vegan eating out

Sometimes my friends or colleagues want to go out. Happy Hour, out for lunch, just a bite, etc. Most of the time, if I go, I try to pre-eat. I don't know about where you live, but in my immediate vicinity, there aren't a ton of vegan options as far as restaurants go. I mean, sure, I can make a meal happen anywhere. Salads can be modified, plain baked potatoes with vinaigrette, fruit cup-sure, I've had more than one meal consist of an order of french fries. But when those are my choices, I pre-eat, because what I can do at home will be cheaper, tastier, and healthier.

Side note, there are a growing number of vegan options in my area, so I am NOT complaining! And, I'm fortunate enough to live about an hour away from DC, where you can find some really amazing vegan food...

Anyway, I do love to go out to eat when I have CHOICES. And when there is something there for me that is tasty and healthy! I find I have the best luck at locally, independently owned restaurants. When the chef is on site, and willing to come out and talk to you, you know you're in for something good. 

One of these locally and independently owned restaurants is SaPoDilla's Caribbean Restaurant in Fort Washington, MD. Rob and I happened on it one day this summer when we were taking a back road home.

The first thing we saw on the sign was that they had a juice bar. That sold me. Then I spoke with the owner, and she was super knowledgeable about veganism. HOORAY!

Today, my friend, Cari, and I had a lunch date. I really enjoy the fact that she is such a good friend! Lunch dates are hours of talking, and it is awesome. We've tried different places in the area, and today went to SaPoDillas. I ordered the "vegan platter" and was pleased to get garbanzo beans, curried potatoes, rice, and cabbage.

On top of the great food, I loved catching up on all of our various adventures! Cari and I also sing in the college choir together, and we're also taking a Bahngra class together! Fun!

Today, I am really thankful not only for good vegan food, but for also good friends!

Vegan MoFo Long run day smoothie

I realized I haven't yet talked about smoothies.

But, first, let's talk about running.

I grew up hating running. You see, I've never been fast, and I'm a curvy girl. I guess I thought that because I wasn't good at it, and because it was hard work, that meant I hated to run.

Fast forward to today. I'm still not fast. And it is still hard work. But it is one of my favorite things to do. My pups and I run or walk just about every day. We all sleep beautifully.

I'm just getting back into being able to run (Slightly) longer distances. In my area of the world, I am very lucky, because I have many beautiful places to run that are really motivational.

I like to run first thing in the morning, running is a lovely way to start the day! I have more energy while at work, my dogs get into less trouble while I'm at work....

Anyway, I ran 6 miles this morning, had a healthy breakfast, and now, this afternoon, I just want something light for lunch, but I also kind of want to treat myself since I was such a badass on the trail. Sounds like a fruit smoothie would be perfect.

I don't intend this smoothie to be a TOTAL MEAL REPLACEMENT. Nah, I won't be adding protein powders, or kale, or flax seed; nothing like that.

This is a pure and simple fruit smoothie! Sweet, kind of a treat to myself.

First up, let us survey the fruit situation in the house. Sigh. Nothing fresh. My local farmer I usually buy from has been on vacation this week, so no summer melons or peaches. It is Friday, so I've already eaten all of the bananas and grapes I bought at the store on Monday. Sigh.

But, wait! The freezer!

When I catch the bananas on delivery day, the local store brown bags all of the week-old bananas and sells them at half price. I buy them, and any that I don't eat right away get sliced in half and frozen for just an occasion like this. I also have frozen mango and pineapple. And a case of coconut water (I'm serious about my potassium!). Perfect!

I put one frozen banana, about a cup of mango, and around a cup and a half of pineapple. Then I added about a cup of coconut water.

I ended up needing to add a little more coconut water mid blend to smooth it out, but in the end, I got a really delicious treat!

Enjoy!

Vegan MoFo Buddha Bowl

Let us raise a cheer for the Buddha Bowl!

A Buddha Bowl is a complete combination of vegetables, carbs, and protien generally served with a grain (although if you are limiting your calories, you can leave out the grain).

A Buddha bowl is a simple, yet complete meal in a single bowl.  Whenever I eat it, I imagine I am a Tibetan monk, carrying my wooden bowl in the pouch of my robe as I travel, seeking enlightenment through meditation.

Here is how I assembeled my bowls tonight, although I frequently vary it according to what I have in my kitchen, and what is in season. For each step, I list alternatives you can try.

First, I put a layer of brown rice Iin the bottom of the bowl. Any type of grain works here, rice, barley, couscous, quinoa, etc.

Now some veggies. Tonight I have roasted cubed sweet potatoes, and steamed broccoli and asparagus. Regular potatoes and carrots also work, as do any kind of green: kale, green beans, spinach, etc. Basically, you want to cover your rice with a layer of vegetables.

My protien tonight is some chickpeas I roasted with some curry seasonings. Any beans work here, as does tofu, tempeh, or faux meat (like gardein products).

To top it all off, I added a drizzle of sunflower butter. Tahini is also nice here, peanut or almond butter works in a pinch. You can also try a light drizzle of your favorite salad dressing. I also added a small pinch of my favorite condiment of the moment, some Lavender salt from Eatwell Farms.

While I was putting together our dinner bowls, I also made lunches for tomorrow. I love recycled jars for lunches, don't you? They portion out so well, and are very easy for my husband to carry to work on his motorcycle. I find it is much easier for me to encourage him to eat healthy, vegan foods for lunch if I just make his lunches portable!

Vegan MoFo Quinoa Breakfast

Ok, I just finished my run. Who is ready for breakfast?

Today is a long day for me, so I need to get a filling, healthy breakfast.

This has been one of my favorites lately.

For this recipe, you will need about 1/2 cup cooked quinoa (I pre-cook about 3 cups at a time, then just pull out what I need. This makes it a fast morning prep!) One banana, some ground flax seed, and the topping of your choice, such as maple syrup, bee-free honey, peanut butter, chocolate peanut butter, etc.

 

First, mash the banana in the bottom of your bowl. You may want to only use half a banana, but remember, I'm a runner. I need potassium. I use the whole thing.

 

Now add the quinoa.

Top with ground flax seed (you need to grind your flax to get the maximum nutrition, plus, then it doesn't stick in your teeth!)

Today I felt like maple syrup, but experiment with toppings! Have fun!

I have to take a moment before I eat to pet my beagle, Lily, because she is that awesome.

It wasn't until I became a runner that I really started to comprehend the importance of a good breakfast. Toast & juice just didn't cut it anymore. 

I run before I go to work, so I need to eat well enough so that I don't get hungry. You don't get the luxury of snacking as a teacher. I find that a breakfast that is mindful of protein is best for me. Quinoa is a great option, as are tofu and beans.

Vegan MoFo Creamy Tomato Soup

Summer is ending, and it is getting a little cooler. Time to start eating soup! Hooray!
One of my students brought me a huge bag of tomatoes, and tomato soup is easier than you think!

First, I washed all of the tomatoes, and cut them into large chunks. Then I drizzled a tiny bit of evoo over the top, and sprinkled a little of my favorite lavender salt over them, and popped them in the oven at 375 degrees for an hour.

After about 50 minutes, I started doing the rest of the prepping. I chopped up an entire head of garlic (no vampires live here!) And tossed it in my soup pot with a little dry white wine over medium heat.

Then I checked on my tomatoes, yep, they look and smell goooood. (Can you spy Rob's baked potatoes in the oven, too? Those will be part of his lunches this week. We are oven multitaskers.)

In 2 batches, I pulled out the tomatoes and processed them in my blender. When I want a chunkier soup, I will only puree half the tomatoes, but I was in the mood for creamy tonight, so I processed all of them, but not too finely.

I added the pureed tomatoes to my soup pot, along with 2 cups of veggie broth, and simmered for 20 minutes. If you want a really creamy soup, you can add almond milk at this time.

I like to serve my soup with style, a dollop of cashew crema (Soaked cashews blended with water & Lemon juice), some fresh ground pepper, chives, and hey, Rob just toasted up some butternut squash seeds!

Pictured here with my soup is my recipe notebook. I try to jot things down, but sometimes I forget for months at a time. The funny thing here is that when I got all these tomatoes, I went looking through all of my cookbooks, knowing I had made tomato soup before. On a whim, I looked here, and realized I'd written it down! Hooray! And the date says I made this soup recipe last year at this time, when I got a big bunch of tomatoes from the same student!

Let's take a moment, and be thankful for recipe books, writing things down, and for tomato growing students! 

Vegan MoFo welcome!

Hooray! Happy Vegan MoFo! Welcome to new readers!

It is September, and time to talk about some vegan food.

I'm Steph. I became a vegetarian at age 10 in 1985. Yep, that's right, I'm almost 40.

I was mostly vegan for many years, and made the official change in 2010. I love being a vegan, it makes me feel better, in body, mind, and spirit. I am now a vegan for life.

In 2012, I started running. It was something that I never enjoyed growing up, but took on as a challenge to myself. I never would have believed that I would really love it. 

Now, don't go thinking that I'm going to tell you how to be a great vegan athlete. I am not a great vegan athlete. In fact, I'm slow. But I get out there and do it. I've run half marathons, and haven't died once!

I am currently in recovery/building mode. An injury sidelined my training this summer, and I feel like I have had to start again at the beginning. Frustrating as that is, I have done it before, so I know I can do it again.

Each week, I post my dinner recipe plans (lunches are generally leftovers from the day before) and workout plans. I am no expert, just sharing my own story. During the month of September, I will also be posting daily (mostly) with a recipe or restaurant or cookbook review. I'll also be posting prolifically to my facebook page www.facebook.com/zuzubeat And to my Instagram, www.instagram.com/zuzubeat

My biggest cooking challenge lately is learning how to prepare food for just 2. Our daughter, Mia, is away at college, so it's just my hubby, Rob, and I at home. (Plus three dogs, and two cats... please no one call us empty nesters, or some birds will move in!) Cooking for two adults is different than cooking for three!

Speaking of our menagarie, my three pups are also runners! They accompany me on most of my runs. They are my bodyguards, my training crew, my cheerleaders, my alarm clocks, and mostly tireless companions!

I am looking forward to a great month, a great Vegan MoFo, with you! Please share, comment, whatever you feel compelled to do. Most days I will post a recipe or two, pictures of my food, a restaurant review or a vegan cookbook review.  Each Monday, I will post my meal plan for the upcoming week.  In my meal plans, I list my training (I am currently re-training myself for a Spring half marathon) and my dinner plans.  Some days it works out that I follow these plans meticulously, some weeks, they're more, say... guidelines... :)

Here is my meal/exercise plan for the week of Sept. 1-Sept 7.

Monday

Walk 1

Run 3

Abs + Arms

Watermelon smoothies and TLTA sandwiches (Tempeh, Lettuce, Tomato, Avocado)

Tuesday

Walk 2

Abs

Swim

Yoga

Caribbean sweet potato and bean stew

Wednesday

Walk 1

Run 3

Abs + Arms

Dinner out with friends

Thursday

Walk 2

Abs 

Swim

Bhangra

Late night leftovers!

Friday

Walk 1

Run 6

Abs

Mongolian vegetables

Saturday

Walk

Abs + Arms

Soba Stir fry

Sunday

Yoga

Teriyaki Tempeh with Pineapple