Tags: 5K, Alicia Silverstone, baked potato soup, cranberry sauce, Moroccan Couscous, sick, Turkey Trot
Actually, I have been resting. Hence why I haven’t been blogging! I am so sorry.
I caught the office cold, finally. By Saturday, I went through 1/2 a box of tissues. At work. I must have been annoying everyone.
I have been so worried because my 5K is in 2 days and I want to desperately get better! Lucky for me, my hiatus (sore throat started a week ago) has saved me. I think I am doing better.
So, sorry for not posting! I have been sick but I did get some food cooked in between. I made Alicia Silverstone‘s Moroccan Couscous.
I also made Baked Potato Soup yesterday & got cracking on my Thanksgiving meal with homemade cranberry sauce today. I will try posting recipes and pictures ASAP.
Wish me luck on the Turkey Trot 5K!!
I made this dish a few days ago, and the leftovers are sitting in my fridge because I keep cooking other dishes!
I really enjoyed it because you have a different type of sauce than what is normal for pasta and you also get the healthy benefits of pumpkin. Did you know that pumpkins are low in fat and calories, and rich in disease fighting nutrients such as alpha-carotene, beta-carotene, fiber, vitamins C and E, potassium and magnesium?
I found the recipe for Creamy Pumpkin Penne with Crispy Sage and Toasted Pecans on ChefChloe.com, which is the woman who won the Food Network’s Cupcake Wars with her vegan cupcakes!
The only complaint I had was that the sauce came out creamy in the beginning, like her photos show, but when I took it to work and reheated it, it kind of came out chunky. I am always looking for leftover-proof foods because I work at night and rarely enjoy my dinner right there on the spot.
The only change I made was I used ground sage because I did not have fresh sage leaves. I think I accidentally added a little too much, too, so be careful when you use ground sage and measure it out!! (I just sprinkled mine right on in the pot.)
If you want to enjoy the pumpkin pasta, visit the recipe here.
Until next time ….
Tags: gaining weight, Italy, risotto, saffron, vegan, veganmofo vegan mofo
Risotto, oh you are my favorite word. I mastered you as I lived in Italy, remembering where my great-grandfather came from. (He immigrated in early 1900s from Italy.)
I prefer the Milanese version, with its bright yellow saffron flower. It is rare to find this spice, and I don’t always have the chance to use it. I absolutely love-making this dish, despite it being time-consuming, because it’s hearty & can have anything added to it without destroying the integrity of its texture or its heritage. (As long as you don’t try to curry it.)
Unfortunately, despite the beautiful photo, it turned out bland for me this time. I think it was because I added the saffron right to the broth, and I am experimenting with a new vegan broth powder. But do not be afraid! Risotto is hard to screw up (as long as you remember to keep adding broth) and you can experiment with flavors. Batman (my boyfriend) added honey to his bowl, since I told him it was bland — and I LOVE bland foods, so if it’s bland, it’s REALLY bland! Well, the honey tasted fantastic! I wouldn’t recommend it for the whole pan, but add it to your individual bowl.
2 tbsp of olive oil
1 medium onion, diced
2 garlic cloves, minced
1/2 cup of white wine
1 cup (up to 1 1/3 cup) of arborio rice
8 cups of broth
5 small sprigs of saffron
pepper to taste
vegan soy cheese, optional though traditional
- Boil water on medium-high heat, then add vegan broth powder. (Or heat up vegetable broth, or whatever way you make broth.) Turn off heat once boiled & incorporated.
- First heat a wide skillet with the olive oil on medium heat. Dice the onion and add to pan.
- Saute onion for about 5 minutes, until translucent. Then add garlic for 1-2 minutes.
- Add arborio rice. Stir in pan until rice soaks up all the oily goodness.
- Add white wine. You may need to increase heat to medium-high to get the wine to burn off. Make sure it burns off.
- In the meantime, put saffron in a paper towel, folded up on a small pan on low heat. Heat for less than 5 minutes, remove and pound with large metal spoon. Open up to have saffron grounded, and then add to rice skillet. Stir.
- Add 2 ladles of broth. Stir.
- Keep an eye on the rice. If it starts looking dry on the top, add a ladle or two of broth, and stir. Toward the end, it gets hard to tell as the rice becomes creamy. This is when you might employ the taste test: The rice should be chewy with a bite, but not too hard you are munching on popcorn kernels or will break a tooth.
- Once the rice is done, add soy cheese if you like, to give it a creamier consistency. Also add pepper to taste.
On another note, I have been SUPER hungry! Now, I have been running a lot more than normal. I understand that. But this week I have been lacking on my cross training and I skipped the Couch to 5K 2- minute run today. Yet, I feel like I can eat the whole house, and all of its carbs. What is wrong? Plus, it doesn’t help that I feel like my jeans and work pants are tighter, especially in my thighs. Any advice?
Tags: 5K, blogs, running, seitan piccata, tastespotting, the kind diet, vegan, vegan mofo, veganmofo
Well, I guess it’s a good thing I am here, even though late, rather than never. I am a BIT behind on Vegan MoFo, three days actually. I am sorry, vegan mofo-ers!! I forgot to take pictures of the seitan piccata with capers sauce from Alicia Silverstone’s The Kind Diet book. And then we ate it all because I ran some major intervals for my 5K training. Here is Alicia doing her thing. *I love you, girl!*
ANYWAYS, I have been pretty set on my 5K training. I might be lazy, but I work the night shift! I can’t help it that I go to bed at 4 a.m. and need my 8 hours! (That’s noon wake-up time.) I try to head to the gym and back before work, and driving to work is a 30+ minute ordeal in and of itself.
Hence the lack of cooking. and cleaning for that matter. But tomorrow is Thursday, meaning MY hump day, meaning I will get stuff done shortly! (I can only pray.)
I also have been on TasteSpotting and lurking on a number of other vegan foodie blogs, getting ideas for running fuel and yummy treats.
So, check back for some food fun!