Archive for Catawba Island

Day 6: Yummus

Posted in Three Week Vegan with tags , , , , , , , , , , , , , , on September 12, 2010 by smalltownhealth

You know it’s one of my favorites when I’m excited to eat the leftovers for breakfast. Some examples would be Chinese takeout, pizza (cold), shrimp & quinoa, and Apple Spice Squash. You heard correctly…squash for breakfast. Today it was served up alongside some fried polenta with maple syrup for pure morning awesomeness.

Crispy on the outside. Gooey on the inside. Sweet & salty goodness.

A perfect match.

I was a bit worried when I remembered I couldn’t use butter to fry up the polenta. Luckily, Earth Balance did the job perfectly. As Fabio would say, “I can’t believe it’s not butter!”

Considering I ate breakfast around 11am, I skipped a formal lunch. I did munch on a few tortilla chips with leftover Black-Eyed Pea Salad. I wasn’t really in the mood for a big dinner, either. I opted to keep it simple with some toasted pita chips, hummus, and a few carrots. I am the queen of dips, and I honestly think I could live on this one!

Yummus in my Tummus Hummus–Recipe @ Bottom!

Love me some toasty pitas ‘n sea salt!

No dessert tonight–housework and rain made (yes, forced) me to miss my run this morning :(. I’m a bad, bad runner. I do remember that I have a few pumpkins ready from the garden for the absolute most incredible dairy-free/gluten-free pumpkin pie EVER! Dare I share that recipe with you? I think I might. For now, you’ll have to settle for this one, which is every bit as delicious:

Yummus in my Tummus Hummus
1 can (15oz) garbanzo beans; drained
1 (4oz) jar roasted red peppers (I like the kind in oil w/ garlic)
3 Tbsp lemon juice (real lemons, people!)
1 1/2 Tbsp tahini paste
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
1 handful fresh cilantro or parsley (I prefer cilantro)
and for you non-vegans…1/2 cup crumbled feta cheese!
Blend it all together, and let it chill for about an hour (if you can wait that long). Best served up w/ warm toasty pita chips, but it’s also great on wraps, sammiches, and veggies!

If you’re in the mood for a little something spicy, sub the roasted red peppers for some pickled jalapenos, lime juice for lemon juice, cilantro for parsley, and ditch the feta all together (if you used it in the first place). This version is great on tortilla chips!

Sweet pumpkin pie dreams, food nerds. Until tommorow!

😉

Day 5: Still Alive

Posted in Uncategorized with tags , , , , , , , , , , on September 11, 2010 by smalltownhealth

I have not wasted away into nothing. I am not showing any signs of meat/dairy withdraw. I have made it to day 5 of my vegan adventure. I rule.

Part 1 of today’s breakfast of champions: Aunt Kathi’s Peach Ginger Jam.

Peach Preserves w/ Candied Ginger…UH-MAZING! Thanks, Kathi!

Part 2…Add the Oatmeal:

Nom Nom Nom

Sprinkle it with some toasty walnuts, and I’m satisfied until…

LUNCH: leftover Chickpea Cutlet

warmed up and slapped on a bun w/ lettuce and tomato and a little veganaise = YUM.

I also munched on some Michigan-grown Marquis grapes–neon green and fabulous 🙂

I ended up having kind of a weird dinner. One one hand, I was hungry for something fresh. Enter Black-eyed Pea salad.

Screams summer!

On the other hand, I wanted something warm and fall-ish. Enter Apple-Spice Acorn Squash.

My Fall Favorite!

What’s that you’re thinking? You wish you had the recipe? Just call me Zoltar: You’re wish is granted.

Apple-Spice Stuffed Squash
2 acorn squash
2 small apples; chopped
1/2 cup walnuts; chopped
1 Tbsp orange zest; freshly grated (Don’t make it if you don’t have this!)
1/2 cup brown sugar
2 Tbsp Earth Balance “butter”; melted
1/4 tsp ground cinnamon
sprinkle of ground cloves
  1. Preheat oven to 350° F.
  2. Cut squash in half lengthwise and scrape out seeds. (Save the seeds for roasting!)
  3. Place cut-side down in a baking dish, and bake for 25 minutes.
  4. While squash is cooking, combine all other ingredients.
  5. Turn squash cut-side up, fill with apple mixture, and bake for an additional 20 minutes or until squash is tender.

While I usually consider this squash my dessert, my awesome husband brought home some yummy, vegan raspberry sorbet for me. How could I resist? Unfortunately, dessert never lasts long enough for a picture.

Tomorrow I’ll be up and running (literally) bright and early. It will be the first day since I’ve started this whole vegan thing that I go for a run. My 5k is coming up in 3 weeks, and it’s time to hit the trails. It should be interesting to see if I notice any difference in my training. Hopefully, if there is a difference, it will be for the better 🙂 I need some kind of excuse to keep eating peanut butter cups and sorbet, right?

Hope you all have a wonderful weekend. I’m looking forward to cheering on the athletes at the Tri on Sunday! Those people are animals!


The Seasonal Chef

Posted in Uncategorized with tags , , , , , , , , , , on August 28, 2010 by smalltownhealth

Most people take for granted the awesome variety of fruits and vegetables that are available almost any time of year at the grocery store. Very few people, however, realize the many benefits of buying locally grown, seasonal food items.

In-season food tastes better; it’s fresh, crisp, and colorful. The better something looks, the more likely we are to eat it. And the less passage of time between garden/field to plate, the more nutritious the meal.

In-season foods are environmentally friendly. Consider the fuel cost associated with the transportation of “ripe” fruits and vegetables to the colder climates in the winter months. Any item that has traveled thousands of miles to get to your table was picked too early and gassed to ripen. Like an airbrushed photo, it’s false advertising. Ever taste a tomato or strawberry in winter? Blech.

Cost is another benefit of seasonal cooking. When crops mature, there is an abundance of perishable food heading to markets. No one wants waste, especially the farmers who worked so hard to produce the food. The prices reflect this. Farmers’ Markets are excellent venues to find some deals!

To make things easy for you, epicurious.com offers this peak season map. Just click on your state to see what’s in season any time of the year–great for planning your shopping list!

What about those mid-winter months when NOTHING is in season? Eat stored items from fall–root vegetables, apples, and pears all store wonderfully. I think I could live on those for a few months; don’t you?

Summer is about to wind down in my neck of the woods. While I’ll certainly miss the fresh corn salsa, strawberries and cream, and Catawba Island peaches, I am looking forward to the hearty stews, stuffed squash, and of course Catawba Island apples. 🙂 Now that’s a delicious outlook!