Mixed Vegetables with Capers and Olive Oil

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Mixed Vegetables with Capers and Olive Oil
(Adapted from: Vegan Italiano)

1 medium red potato, cut into bite sized chunks
1 large carrot, peeled and diced into ¾ inch slices*
1 medium zucchini cut in ¾ inch slices
2 tbsp extra-virgin olive oil
1 tsp lemon juice
1 tbsp capers, drained
1 tbsp flat-leaf parsley, finely chopped
Coarse salt and pepper to taste

Bring medium sauce pot filled with salted water to a boil. Add potatoes and carrots and reduce heat to medium-high; cook, partially covered, for 10 minutes. Add zucchini and cook, partially covered, for 5 minutes or until all vegetables are tender, but still somewhat firm. Drain well and transfer to a large serving bowl. Add the rest of the ingredients and toss to combine. Can be served warm, at room temperature, or chilled (refrigerate a least 3 hours, or up to 1 day).

Makes 2 side dishes

*My organic carrot was yellow, so the color isn’t as vibrant in the photo.

Eaten with: Lemon Pepper Rosemary Roasted Chicken (olive oil, McCormick’s Citrus and Pepper seasoning, crushed dried Rosemary, coarse sea salt).

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Filed under Dinner, Food, Recipes, Vegan, Vegetables

A Case of My Eyes Being Bigger than My Stomach

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I don’t know what possessed me to make such a large taco salad today for lunch. Needless to say, I did not end up eating the whole thing (I ate about a third). Still, I did eat past fullness, but I was very much aware that I was doing it, and I made the choice to do so.

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Filed under Diet, Food, Intuitive Eating, Lunch, Meat, Salad

Simple Avocado and Sprouts Sandwich

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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:

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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!

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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.

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Filed under Baking, Breakfast, Food, Oatmeal, Vegetarian

Rice Patties with Tahini Sauce

This is classic hippie food.

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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) 

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 (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.

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Filed under Dinner, Food, Grains, Recipes, Vegetarian

Whole Wheat Oatmeal and Toasted Sesame Bread

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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:

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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. 

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