Monthly Archives: March 2008

Simple Avocado and Sprouts Sandwich

avocado-sprout-sandwich.jpg

On one slice whole grain bread, spread on mayonnaise, and sprinkle with salt, pepper, and garlic powder. Top with ½ cup broccoli sprouts, thin slices smoked Gouda (or other favorite cheese), ¼ avocado sliced. Sprinkle salt on top of avocado. Place other slice of bread on top, cut in half.

2 half servings, or 1 whole serving.

All together, my post-workout lunch:

all-together.jpg

2 Comments

Filed under Food, Lunch, Recipes, Vegetarian

Reorganizing

I’ve decided to keep this blog just for food and move the fitness aspect to my other blog: http://blissandbeauty.wordpress.com. I will update my blogrolls to reflect this.

More recipes coming soon!

Leave a comment

Filed under Uncategorized

Brunch: Baked Banana Oatmeal

I finally got around to making Kath’s recipe for Baked Banana Oatmeal. It was delicous–although a little runny in the middle. And since it was brunch, I also had a hard boiled egg–need the protein to keep me going. I have half of the baked oatmeal leftover, so I’ll be having it again tomorrow for breakfast. Check out her post and make it for yourself.

baked-oatmeal-pic.jpg

3 Comments

Filed under Baking, Breakfast, Food, Oatmeal, Vegetarian

Rice Patties with Tahini Sauce

This is classic hippie food.

 rice-patty-dinner.jpg 

Recipes from The Expanding Light Cookbook: Vegetarian Favorites from California’s Premier Yoga Retreat.

Rice Patties

(adaptations in italic)

(makes 9-10 patties)

Cook 1 cup white or brown basmati rice (rinsed 3 times) I used leftover brown basmati and wild rice mix) 

Rice should be sticky. Set aside.

Sauté until onions are golden:

2 tbsp canola oil

1 cup onions, minced

2 cloves garlic, minced

Add and sauté:

1 ½ cups mushrooms, sliced

Set aside.

In a bowl, mix:

2 tbsp fresh parsley, minced (I used ½ tbsp dried), 1 tsp dried dill weed, 1 tsp salt (I used Spike seasoning), ¼ cup sunflower seeds, roasted (I toasted mine, not sure if it’s the same thing) 

Add:

Sautéed vegetables and rice to the bowl and mix well. (My mixture was not wet or sticky AT ALL, maybe because I used leftover rice. So I added 1 beaten egg, about ½ cup breadcrumbs and ¼ cup of flour. This made it a sticky mixture.) 

Form into patties and place on an oiled baking sheet. Bake at 350 for 15 to 20 minutes or until golden brown and crisp. I flipped mine half way through and turned on the broiler for the last 2 minutes.

 (The rice patty before baking) 

rice-patty.jpg

 (I had a corner space left on the baking sheet so I added 4 tofu sticks: cover both sides with Bragg Liquid Aminos, spread mild chili sauce on top, and sprinkle with garlic powder—not gourmet, but a quick and easy protein.)  

One of the suggested pairings for the patties was Tahini Sauce. I’ve been eyeing this recipe for a while and decided to finally make it.

 Tahini Sauce 

Sautee in a pot until onions are golden:

3 tbsp canola oil

1 small onion, minced

2 tbsp fresh ginger, peeled and grated

Add:

1/3 cup raw tahini (I don’t think mine was raw)

1/3 cup plus 2 tbsp water

2 tbsp tamari or Bragg Liquid Aminos

1 tbsp maple syrup

¼ tsp black pepper

Stir and simmer for 5 minutes. Blend all ingredients in a food processor until smooth. Add salt to taste. Before serving, add ¼ fresh parsley or dill, minced (I used dried)

This sauce is delicious. I could eat it straight out of the pot, like soup.

Note: You can make the patties and sauce ahead of time and keep them in the refrigerator.

2 Comments

Filed under Dinner, Food, Grains, Recipes, Vegetarian

Whole Wheat Oatmeal and Toasted Sesame Bread

whole-wheat-oatmeal-and-toasted-sesame-bread.jpg

Whole Wheat Oatmeal and Toasted Sesame Bread (for Bread Machine)

1 – ½ cups lukewarm water
2 tbsp powdered milk
1 – ½ tsp salt
2 tbsp honey
2 tbsp blackstrap molasses
2 tbsp oil (or margarine or butter)
3 – 1/3 cups whole wheat flour
1/3 cup quick cooking oatmeal
1 – ¾ tsp yeast

Add ingredient: ¼ cup toasted sesame seeds (click link for directions)

– Measure ingredients in the order listed into bread making pan.
– Secure baking pan into machine.
– Select GRAIN setting (or your machine’s equivalent).
– Add sesame seeds when Add Ingredient beeps (if your machine does not have this, it is when the ingredients are first thoroughly mixed. Make sure the mixture is still going when you put the seeds in. OR you can add them with the rest of the ingredients, before yeast).

 I enjoyed a slice post-workout today with a yummy Fruit and Yogurt Smoothie:

fruit-and-yogurt-smoothie.jpg

Fruit and Yogurt Smoothie

½ cup orange juice
½ cup vanilla yogurt
½ frozen banana
¼ frozen blueberries
3 frozen strawberries

Serves 1

Process in a blender until smooth. 

3 Comments

Filed under Baking, Bread, Food, Recipes, Smoothie, Vegetarian

Mushrooms and Pasta in Wine Sauce

mushrooms.jpg

Mushrooms and Pasta in Wine Sauce

Serves 2

Ingredients:

8oz Whole Wheat Rotini Pasta
4 cups mixed mushrooms, chop if needed (I used oyster, shiitake, and button)
½ cup dry white cooking wine
½ cup chicken stock
1 tbsp olive oil
1 large clove garlic, minced
2 tbsp butter
2 tbsp flour
½ tsp dried oregano
½ tsp dried basil
¼ tsp dried sage
a less than 1/4 tsp salt
1/16 tsp black pepper
Parmesan cheese and dried parsley for garnish

Bring pot of water to boil for pasta, cook according to package directions.

Meanwhile, prepare mushrooms (clean and chop if needed so they are mostly the same size). Mix chicken stock and white wine, reserve a ¼ cup. Sautee garlic in olive oil, 1 minute. Add mushrooms and stock, wine mix. Simmer and cover for 10 minutes.

In a small sauce pan, melt butter. Add flour to melted butter, whisk thoroughly. Add salt, pepper, oregano, basil, and sage. Slowly add ¼ cup of reserved stock and wine. Whisk thoroughly until thickened. Slowly add flour mixture to mushrooms. Whisk well, until thicken. Add sauce to pasta, top with parmesan cheese and parsley.

This dish really hit the spot. I love savory dishes.
mushroom-pasta.jpg

Leave a comment

Filed under Dinner, Food, Pasta, Recipes, Vegetarian

Weekend Baking

I did more baking than usual this weekend:

 pumpkin-pancakes.jpg

1. Simple and easy pumpkin pancakes from Kath Eats. Not your typical white flour pancake, but delicous! I used a whole egg instead of egg whites. They were tasty with vanilla yogurt and a drizzle of maple syrup.

pumpkin-muffins.jpg

2. Vegan pumpkin muffins from Vegweb. This is the only pumpkin recipe I use–they come out perfect every time (I used my own cooked pumpkin).

3. Quick Whole Wheat and Molasses Bread. It must be good because it’s already half gone (which is why there’s no picture)!

4. Lastly, Vegan Chocolate Chip Spelt Cookies (I can’t find the camera, so no pictures) …

. . . So instead, here is a pretty, local purple potato:

purple-potato.jpg

1 Comment

Filed under Baking, Breakfast, Food, Vegan