This dish is amazing; great with a glass of orange juice!
- 2 eggs
- ¾ cup chopped broccoli florets
- 1 ½ tablespoons grated goat cheese
- 1 small potato, cut into small cubes (optional)
- Whisk together 2 eggs; set aside.
- Coat a frying pan with olive oil
- Sauté broccoli florets and potato 2-5 minutes;
- Add eggs and scramble.
- Once eggs are cooked, sprinkle with cheese.
UPDATE: Day 3 I added some potato to get more carbs out of the dish. It tasted amazing! I added it to the recipe as an option.
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The secret of a good stir-fry is to have all of your ingredients at hand, sliced, chopped, minced, and measured before your begin, so that you can proceed quickly. That way the end result will be vegetables that are crisp and colorful, not soggy or discolored by over-cooking. Start with the longest-cooking ingredient and finish with the bean sprouts and green scallions. Do not add all of the oil at once but as it is needed, a tablespoon at a time. Serve the stir-fry with steamed brown rice.
Serves 4, 634 calories (half of the calories came from the tofu)
- 1 tablespoon canola oil
- 1/2 cup sliced shiitake mushrooms, stems discarded, or 1/2 cup sliced button mushrooms
- 1 tablespoon sesame oil
- 1 cup broccoli crowns, stems sliced thinly and florets cut into small pieces
- 1 cup bok choy, cut into 2-inch pieces
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh ginger root
- 1 pound firm tofu, drained and cut into 1-inch cubes
- 1 cup low-fat, low-salt chicken or vegetable stock
- 1 cup bean sprouts
- 2 tablespoons light soy sauce
- 2 tablespoons sliced scallions
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground pepper
- Heat a wok or large heavy skillet over high heat until hot.
- Add one tablespoon canola oil and stir-fry the mushrooms.
- Add the sesame oil a bit at a time as you add broccoli, bok choy, garlic, and ginger.
- Stir-fry the vegetables until they just begin to soften.
- Add the tofu and stock.
- Cover and heat through, about one minute.
- Finally, add the bean sprouts and stir well to heat through.
- Stir in the soy sauce, scallions, and cilantro.
- Season to taste with salt and pepper.
I have to say I had a lot of strategic issues with this dish. I was appalled at the idea of throwing in raw tofu last instead of sautéing it first. I like my tofu cooked and flavorful! Also, I thought it was really strange that the mushrooms should be cooked first instead of the broccoli. Still, it taught me how I might make even better stir fry: cilantro and scallions, a must have next time I make my own stir fry! I’m also really leery of putting vegetable stock in my stir fry because then it becomes less of stir fry and more steamed veggies, but I suppose the original cook was aiming for a lower fat meal than oily stir fry.
Recipe taken from: http://www.getwiththeprogram.org/dinner.htmlRead Full Post | Make a Comment ( 1 so far )
- ¾ cup dark agave syrup or maple syrup
- ¾ cup cocoa powder or raw cocoa powder
- 1/3 cup virgin coconut oil, melted
teaspoon plus a pinch salt
- Measuring cups and spoons
- Small saucepan
- Rubber spatula
Place all the ingredients in blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
Store in a sealed container in the fridge, chocolate ganache will keep for 2 weeks. Once refrigerated, the ganache will need to be warmed before serving in order to obtain the proper consistency.
- 3 cups raw walnuts (unsoaked)
- 1/8 teaspoon salt
- 16 pitted medjool dates
- 2/3 cup cocoa powderor raw cocoa powder
- 1 teaspoon vanilla extract
- 2 teaspoons filtered water
- 1/3 cup chocolate ganache
- Unsweetened shredded dried coconut (optional)
- Fresh raspberries (optional)
- Measuring cups and spoons
- Food processor
- Rubber spatula
- Parchment paper
- 6-inch cake pan
- Kitchen scissors
- Small offset spatula
Place the walnuts and salt in a food processor fitted with an S-blade and process until finely ground. Add the dates and process until mixture begins to stick together. Add the cocoa powder and vanilla extract and process until the powder in incorporated. Add the water and process briefly.
Line a 6-inch cake pan with parchment paper. Pour the chocolate mixture into the pan and distribute it evenly press down with your hand to compact.
To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, and then lift the pan off. Remove the parchment paper.
Using an offset spatula, frost with the chocolate ganache, allowing some of the ganache to drizzle down the sides of the cake. Chill in the fridge for at least 30 minutes before serving. If desired, garnish each serving with dried coconut and/or fresh raspberries.
Will keep for 5 days if kept in fridge and 2 weeks if kept in freezer. Makes 8 servings
Taken from the book “Raw for Dessert” by Jennifer Cornbleet
Today was a special day: a release event for a magazine which featured my drawings! It was a school magazine, and the committee accepting submissions had been extra harsh this year, so I felt privileged to get in! The release event was held at the school and there was free catered food. Unfortunately I could only enjoy the asparagus, bread, pita crackers, and hummus L
Meanwhile, Noah’s plate was piled with a burger some delicious looking asparagus dip. Some sort of ravioli, and various other goodies.
Little did I know I was in for a delicious treat. The New Age bookstore I frequented was having raw foodist Jennifer Cornbleet come in and promote her new book “Raw for Dessert“. During the event she made upside down berry cake within 10 minutes and it was DELICIOUS! I decided my mom would really appreciate the book as an early birthday gift and so I got it. I’m really looking forward to making some recipes as they are not only incredibly healthy but automatically gluten, wheat, and dairy free. They also aren’t artificially sweetened with sugar! But the BIG kicker is that they are SO EASY TO MAKE!! The ingredients are minimal and the process almost always simply requires a blender or food processor. None of the science behind baking but way more of the healthful benefits!
I’m honestly shocked this diet isn’t more popular! I’ve met a few people who did it for a while, but I never heard them mention anything special or beneficial! Not to say I’m a total convert now, but I definitely want to try to have more raw foods in my diet. They sound super healthy and most importantly EASY! I wish I went raw for this experiment, but I know I would have DIED if that happened (figuratively, of course!).
Things seem to be going downhill for me lately though… I’ve been feeling really stagnant and depressed. I don’t know how much of it has to do with this experiment or maybe the fact I’m going through finals and my brain function has been at an all time low. My motivation is rapidly declining, and I’m beginning to take more naps and want to spend time alone. I wish I knew where this stemmed from, and why it’s happening now. I’ve got a few theories:
- A multitude of obligations are piling up on me and I feel guilty for not making the needed phone calls to get them done
- Being someone I’m not is making me depressed and lost
- Eating large amounts of soy which has been correlated with some ADD symptoms has deteriorated my concentration and thus made me depressed
- My perfectionism regarding this blog and the fact I’m not meeting my personal standards is wearing on me
- The fact that I’m graduating soon and my life is amount to change dramatically
- The fact I’m beginning to get psoriasis from all the stress of the above and knowing a spiral of me being stressed then stressing about being stressed because of psoriasis etc. (a post on my psoriasis predicament)
Somehow I must press on, and continue this experiment until it’s over (which is very soon!) but I feel like more and more of a failure and it’s killing me! Also, I’m having less and less to do, and no time to set up something. It doesn’t help that finals are coming at me full swing, I wish I could have done a better job, it feels like an insult to all New Agers out there to not fully represent who they are and that’s the first thing I DON’T want to happen in this whole experiment.
But I will press on, and this is only, hopefully a fleeting feeling. Perhaps I just need to take a nice shower and eat some sweets and I’ll feel better tomorrow!Read Full Post | Make a Comment ( None so far )
This morning Noah and I made Thai pizza! I was pretty hesitant about the idea of meatless, cheeseless, TOMATOLESS pizza but on the website I got it from it was highly rated and all the reviews were positive. It turned out delicious; and was pretty easy to make!
At 7:30 today I went to a session called “Building your own Theology”. It was in the church program and it sounded really cool. I already have my own ideas about spirituality before this experiment even and I used to kind of joke about having my own religion. The session unfortunately was the wrong one for me to go to: it was a concluding session where everyone who was at the workshops before talked about how they wanted to change things for the next cycle. They also talked about their own theologies they developed from the workshop. It seemed that their spirituality was more fluid than mine. My spirituality is much more grounded, much more focused on specific principles and ideas.
My spirituality is based on logic: what has been scientifically studied, what is proven to be beneficial, what just makes sense? The supernatural to me isn’t something necessarily divine but something we can’t understand yet still exists in some form. What if the 4th dimension is the spirit world, we just don’t know how else to describe it? I used to think I was turning into an “unwilling atheist” before this; spirituality and religion just weren’t my thing. I think that’s the only part about New Age I don’t like: it’s not grounded enough. I want a reason why; not necessarily a scientific reason but a logical one!
This session brought me back to who I am a little. Yes, I can really appreciate New Age and I really like it, but am I really one of them? I think I’ve been focused on what I can understand and not so much on personal values. I suppose that’s what makes a person fit in their personality type: they value it.
I do value aspects of spirituality, but I don’t know if I’m at that point where I can imagine it being a complete necessity to life. But then again, it is somewhat of a necessity, at least in the context of atheism. I’m not one to stereotype; in fact I’d heard about the poor attitude of Atheists from friends but never judged until I came in contact with them. They seemed bitter and condescending. I don’t know how much of it has to do with lack of spirituality or lack of something else but I greatly preferred the attitudes of their Christian counterparts who at least seemed to try to focus on good and better themselves internally.
After the session we went home to make some vegan Shepard’s Pie. I’m not really one for dense European food, but Noah was raised with it, and I thought he deserved a treat for being stuck with me and my parents (with none of his comfort foods) plus the recipe said it was the vegan dish you could give to your meat-eating husbands, and I had to test it out.
I realized something kind of strange: I’m not at all accustomed to European food! Sure, I can have burgers, French fries, pizza etc but corned beef cabbage and shepard’s pie are too dense for me. I like foods that have a fresh feeling to them, and those kinds of foods don’t really emphasize that. It’s weird because I’ve always considered myself predominantly white but I’m much more accustomed to Asian food that typical “white people” food.
This dish was a success in the sense that Noah loved it but I was just looking forward to eating the veggies. I can’t say it was bad but it definitely wasn’t the kind of food I liked. I can’t imagine eating the original kind! I would die! My mom tried it and she seemed overwhelmed too. Interesting how people value their tastes. Noah values hardy, Dense, rich foods with meat, potatoes and bread. I value light, fresh, flavorful foods with vegetables, sauce, and rice. That seems to be a common thing I see between men and women. Is it cultural or biological?
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This vegan pizza is not what you’d expect: it has no cheese, no meat, no tomatoes (not even in the sauce!)! Yet it still pulls off being a pizza AND being delicious! Don’t believe me? Cook it yourself and see!
- pizza crust (I use the easy, yummy, and Quick Pizza Crust recipe from this site or Rustic
- 2 teaspoons ginger, freshly grated (or 1/2 teaspoon powdered)
- 2 tablespoons peanut or sesame oil
- 4 tablespoons peanut butter, unsalted & all-natural
- 1/4 cup tamari
- 1 lime, juice only
- 1/2-1 teaspoon Thai green curry paste (make sure to check label for fish sauce or shrimp
This stuff was vegan
- 8 oz. of your choice of protein (I used Thai-Style
marinated baked tofu)
- 1 bunch scallions, chopped (white and light green parts only)
- 1/2 cup carrot, shredded
- 1/4 cup cilantro leaves, loosely packed
- Optional: 1/2 cup pineapple, chopped (personally, I’m not one for pineapple on any of my pizzas)
- Preheat oven to 450*F.
- Mix the ginger in with the oil. Brush mixture (I use a silicone basting brush) across the pizza crust.
- Bake for 5 minutes in the preheated oven.
- Mix together the peanut butter, tamari, lime juice and curry paste. Spread this on the crust and top with remaining ingredients. (TIP: If you are using MSF Meal Starters, put them on the pizza BEFORE the sauce and they will absorb lots of extra flavor.)
- Bake for 10 additional minutes.
As you can see, the pizza looks pretty damn delicious for being vegan!
It turned out AMAZING! I have to say the sauce was the toughest part, and I WILL be making this again so it will be better next time. When I first made the sauce according to the measurements it was too runny so I added more peanut butter. The sauce tasted really salty too, so I tried adding some lemon (since I only had 1 lime on me which I already used) but nothing seemed to change. The final product tasted amazing but the sauce was still really salty tasting after the pizza was baked. Perhaps I’ll mix water in with the tamari next time.
Still, the pizza was gone before dinner, and I’m craving more already!Read Full Post | Make a Comment ( None so far )
- 4 or 5 russet baked potatoes, peeled and cooked
- 2 teaspoons olive oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup mushroom or vegetable broth
- 3/4 cup plain soymilk
- 8 oz. slice mushrooms
- 1 head broccoli, chopped or grated, stems and all
- 2 carrots, chopped or grated
- 2 celery ribs, chopped
- 1 teaspoon cornstarch plus 1 teaspoon flour
- 1 tablespoon nutritional yeast
- 2 handfuls French fried onions
- Salt, pepper, garlic powder to taste
Mash cooked potatoes with as much soymilk as you need and lots of vegan buttery spread to make them nice and creamy. Add some salt and pepper and a sprinkle of garlic powder.
- Heat the oil in a large pan and saute the garlic and onion over medium heat until soft and translucent.
- Add the broccoli, carrots, mushrooms and celery and cook until veggies start to wilt
Typically for me this would be the last step in the recipe
- Add the broth and soymilk along with the cornstarch and flour. Let the mixture come to a boil, stirring frequently. Sauce will thicken up a bit. Season with salt and pepper to taste. When all the vegetables are cooked, remove from heat.
- Spray an 8″x8″ or 9″x13″ baking dish with nonstick oil spray and spoon the vegetable mixture onto the bottom. Cover with the potatoes and smooth them down. Sprinkle the top with nutritional yeast and French fried onions.
- Heat in oven for 10 minutes or so until top is slightly firm and onions are browned.
Yum! Make sure to add a good amount of extra seasoning (or just prepare to add it in after the fact) as I thought my dish as a tad bit bland for my tastes, but Noah LOVED it, so mission accomplished!Read Full Post | Make a Comment ( None so far )
Homemade French fries
- Make sure to buy a tub of vegetable oil, enough to fill a pan
- Get a bag of Yukon Gold potatoes (from my experience russet potatoes don’t make for very good fries)
- Pour oil into pan until the pan there is enough to fully submerge the fries, turn the heat to high
Slice potatoes longitudally in thick slices and put them in the oil
- If you want you can skin them but I just wash them
- Let cook until fries are golden brown or if you like them crispy then just brown brown
- When you pull them out put them on a plate with a towel under it and sprinkle salt on them (as much as you prefer)
Despite the fact I’ve been able to watch TV, go online, and eat animal products to my heart’s desire, the transition back to New Age is a rough and rocky road.
The night before I had Thai food with Noah at our favorite Thai restaurant. I was greatly looking forward to being vegan again because it would force me to eat healthy. I got a delicious stir fry with chicken and was looking forward to eating it the next day. This morning I realized I couldn’t eat the leftovers; there was CHICKEN in it, how stupid of me! I was also looking forward to the peacefulness New Age brought me.
It seemed my medicine bag significantly helped me deal with my negative emotions because whenever I was without it I felt volatile but whenever I wore it during the day frustrations didn’t seem to bother me. This is really interesting because I was convinced the medicine bag was doing nothing for the longest time so I have my doubts on the placebo effect. Though I was intensely hoping it would work because I really wanted it to, so maybe it’s The Secret? However it happened to work, it worked!
Today, I woke up at 10:30. It was so amazing to be able to genuinely rest! I know I mentioned this in my last post but I can’t help myself; it was so good! Being able to just relax and lay in bed is one of my greatest weaknesses: it’s like a drug. It reminded me of finishing girly girl and being voluntarily bedridden for spring break (instead of partying, I was on the internet!). After a while it began to depress me but not enough to stop. I had relapsed into my internet addiction, and there was no turning back. I couldn’t go on a computer without checking my favorite sites. Things seemed to escalate pretty quickly, and it was only when I decided on New Age and began the experiment when things changed.
Speaking of girly, the weather was nice so I got to wear my really cute dress I got in Vegas! Too bad it was only nice weather for the morning, then things got really bad pretty quick!
I only got about 2 days of internet time for this break, but today I realized how far I’d relapsed when I caught myself going on Cracked.com for no good reason. It was disappointing and a little frightening; I’d always considered myself in complete control of my impulses, that it wasn’t my impulses I needed to keep in check it was my laziness.
For some reason, the Internet had a pull on me I couldn’t resist. Vegas and I may not have chemistry but the internet always incites a passionate and scandalous affair. Poor Noah; sometimes he even complains about how he’s losing me to its charms.
Perhaps taking a break isn’t such a good idea after all. I just need to develop some sort of anti-laziness formula for these experiments. It makes things that much harder though when I’m so busy in general. I hate being busy; I hate it more than being lazy! I always see busy people and how pompous they act about their “full” lives; “sorry, we can’t hang out this weekend, or the next, I have a life you know…” and I guess it’s not that I really resent them. I more resent myself for trying to become like that, like I was wasting too much time enjoying myself instead of running around having obligations to other people. Being one of them I realize at times I have even less of a life than before I was busy; before I was busy Noah and I would just sit in his room all day doing nothing but enjoying each other’s company.
I think that’s a hard thing to accomplish with New Age: how do I experience the full spectrum of what it’s like to be New Age while valuing spare time? Aren’t New Age people supposed to be anti-busy? I mean, busy people are usually stressed out people who work too hard and are a bit high-strung right? So then New Age people can’t be too busy! But I need to read a mountain of books and try a year’s worth of activities in just a month. I’m not making good time on this thing.
Anyway, it was a gradual easing in today. Not an incredible amount of progress, but many revelations nonetheless. I made another giant dish of stir fry tonight along with some homemade sauce. I REALLY NEED to start making some different vegan recipes!! Vegan recipes intimidate me: anything with substitute meat, eggs, or dairy makes me cringe. I can’t help it; I just have this strong association with vegan food being a crappy sub-par substitute for the real thing. I kinda want to make a cookbook called “Naturally Vegan” with recipes that aren’t replacing old favorites but were originally made and just happen to not have any of the offending ingredients in them.
Completely irrelevant, but here’s a list in progress of benign foods that greatly intimidate me (not for political reasons, and most I still eat and like):
- Bananas (made me so constipated one time I had to go to the ER)
- Mexican food (I can’t eat it without looking like an idiot)
- Vegan pastries (usually really dry, and most likely the cook of them is anticipating your reaction while you eat them)
- Crappy burgers (from cafeterias, convenience stores etc. )
- Mangoes (I can’t eat it without looking like a dumbass, also the stringies get in my teeth at the only times when I don’t have floss nearby)
- Wendy’s (the 2 times I ate there, I got sick)
- Pho noodle soup
- Flax oil
- Food with tofu in it instead of meat
- Garbanzo beans
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Corrina’s Delicious and Addictive Stir Fry
This is an incredibly flexible dish; you can add/remove ingredients to your taste (or to what you have in the fridge) and it should generally always taste amazing. Honestly, the ingredients are incredibly relative. I prefer LOTS of broccoli and collard greens, but it really just depends on which veggies you love to have stir-fried. The soy sauce and sake are also relative to how much flavor you want in you stir fry (but I suggest using them together). Sometimes I just make a sauce on the side or use a bottled sauce to add flavor later. I suggest you just rifle through the fridge and see what ingredients you have on you and they’ll probably work just fine (unless you’re the type of weirdo with no veggies).
- 2 or 3 stalks of broccoli (chopped into somewhat large chunks)
- 1 red bell pepper (cut in quarters and chopped)
- ½ red onion (chopped into large pieces)
- Collard greens (leaves separated, stems chopped)
- Canned bamboo shoots
- Canned water chestnuts
- 2 cloves garlic, minced
- 2″ long piece of ginger, minced
- 2 tablespoons sake
- 2 tablespoons soy sauce
3 tablespoons olive oil
Other great ingredients for delicious stir fry:
- Chinese broccoli
- Any bell pepper
- Any edible type of mushroom
- Take the broccoli, collard greens stems, red onion, red pepper, bamboo shoots and water chestnuts (both cans drained first) into a medium bowl
- Cut the collard green leaves (torn into chunks first), the broccoli head (cut into smaller chunks) into a different medium bowl
Get a wok or large pan out, put olive oil in pan and turn it to medium/high heat
- Put the garlic, ginger and if desired, onion in the pan and sauté them until they begin to brown
- Put the garlic, ginger and if desired, onion in the pan and sauté them until they begin to brown
- Put the contents of the medium bowl in the pan and stir occasionally for 5 minutes
- Put the contents of the large bowl in the pan and stir occasionally for 1 minute
Put the sake and soy sauce in the pan/wok and stir it in for 2 minutes or so.
Wow, making a recipe SUCKS! You foodies can have at it, I think I’ll just stick to saying I make amazing stir fry and hopefully I didn’t make a recipe for disaster, but I know that’s how I do it, so it can’t be that bad!
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