Wow, it’s really been over a month since my last post. I kinda decided to stop blogging for awhile there, but subconciously kept photographing my food. I guess deep down I must have known that I’d come crawling back! Blogging is like crack to me, and I’ve been jonesing for another fix. Thanks Aly for keeping Mad About Udon updated!
Oh, and I do have a little annoucement! Aly and I both signed up for our first 5K race! And then, I promptly dropped out… and signed up for the 10K! I started training and realized that 5K wouldn’t be a terribly difficult goal to achieve, and since I have so much time till the race (it’s in late May), I decided to go to town. So team Mad About Udon has been training a lot lately (together and independently) and hopefully we’ll kick the race’s ass come May 23. What’s the ideal time to finish at 5K? A 10K? I heard that 25 mins is a respectable time for a 5K so is it thus 50 mins for a 10K?
Hm, well first of all I’ve been eating a ton of oatmeal—thanks to Kath and Shelby, whose near-daily oatmeal concoctions inspired me to try some of my own. I’ve been including any combination of rolled oats, oat bran, soy milk, rice or hemp protein powder, peanut butter, bananas, berries, maple syrup, brown sugar, vanilla, raisins, carob chips, nutmeg, cinnamon, cloves, ginger, etc. It’s usually the following recipe:
- 1/6 cup oats
- 1/6 cup oat bran
- 1/4 cup brown sugar
- 1 tbsp protein powder
- dash salt, and a tsp each of fair-trade vanilla, ginger, cinnamon, and nutmeg
- 1/2 cup pumpkin
The pumpkin really steals this recipe, and at 35 cal / half cup (and 200% of Vit A intake), it’s my favourite addition!
I used this Rice Protein powder from Whole Foods:
My friend Barb and I went to Whole Foods in Toronto’s Yorkville neighborhood and I was in heaven! I didn’t even realize we had a WF in Canada, so I was pretty psyched to go. I only got a few things, as it’s pretty pricey there, but it`s good to know I can find obscure vegan products nearby if I need to.
Also featuring pumpkin is my amazing Pumpkin Cream Cheese. Someone else probably invented this already since there is only two ingredients: Pumpkin and Tofutti non-dairy cream cheese (1:1 by volume).
I also frequently make Fitnessista’s Oatmeal Breakfast Cookie which I’m kicking myself for not making earlier. It’s so validating, in a strange way, to wolf down a giant cookie for breakfast.
When I left off last time, I was experimenting with juicing using my friend Taras’ juicer. While I concede that juicing provides supremely healthy, tasty, and wholesome juices, I have reservations with wasting all the pulp. Plus, it’s fun to eat fruit, more fun than it is to drink it. Anyway, the last day I had it, I juiced a ton of carrots, zucchini, and apples, and saved the fibrous pulp to bake into a bread:
I used my banana bread recipe and subbed the pulp for the bananas:
My witty, candid friend Nick (check out his blog to see just how witty and candid) and I had a very frank and productive lunch a few weeks ago at The Manx. This bar has few menu items, although one is identified as vegan and I ordered that. I don’t post every vegan meal I eat out, but this was A-M-A-Z-I-N-G.
I got really enthused at the idea of roasting veggies, so I threw a TON of veggies into a pan, sprayed with PAM, and sprinkled with tons of herbs and spices. Then I baked that for about an hour, turning the contents two or three times throughout.
Oh, and on the subject of “why-didn’t-I-make-this-incredibly-easy-dish-sooner” meals, voila:
I sprayed these with PAM and sprinkled with sea salt, and baked at 350 for an hour, turning twice.
Samosa-stuffed baked potatoes, from Veganomicon:
Kath’s amazing Nutty Vanilla Sweet Potato + Kale Soup:
- 2 pounds of sweet potato, cut into 1” pieces and microwaved in a bowl on high for 6.5 minutes to start the cooking process
- 3 cloves garlic, pressed
- 1 can lite coconut milk
- 1 cup soy milk
- 1 tsp garam masala
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 4 cups kale, trimmed, washed and torn into small pieces
- 1 tsp vanilla extract
- 1/4 cup raisins
- 1/4 cup salted peanuts, for garnish
- Shredded coconut, for garnish
- Prepare sweet potatoes in microwave.
- Heat a large pot on medium high. Spray with cooking spray and add potatoes, cooking until they begin to brown. Stir in garlic.
- Add coconut milk, soy milk, masala, salt, pepper and flakes.
- Bring to a boil, then reduce heat, cover and simmer for 30 minutes.
- Mash potatoes with potato masher or puree with immersion blender.
- Add raisins, kale and vanilla and cover. Allow to cook for 8-10 more minutes, until kale is bright green.
- Portion into bowls and garnish with 1 tbsp each peanuts and coconut.
Mmmm… I love the website MediterrAsian.com —I get sooo many recipe ideas from there! Omnivore Boyfriend doesn’t like weird vegan “voodoo” stuff, like tofu, tempeh, TVP, etc, so I’m always on the lookout for recipes that are simple and tasty and not soy-centric. Then I split the dish in half and add soy protein to my half. Here are two favourites:
I made a double batch of Vegan Dad’s Veggie Lunch Meat. This is one recipe that significantly changed by dietary and shopping regimen. Try it!
Um, due to a serious of strange and unfortunate events which I won’t go into right now, I procured this piece of chocolate tofu-cheese cake from Green Earth, a new veggie restaurant in Ottawa.
O.B. and I have been travelling all over Southern Ontario for interviews, birthdays, and such, and our travels have landed us in Toronto more than once. I looooove everything from Toronto’s Chinatown, from the dim sum to the cheap produce. Last weekend I picked up 11 bananas, 5 oranges, 6 large apples, a huge bag of grapes, 3 trays of blackberries, 3 melons, and a dragonfruit—all for $16!
Also purchased in Chinatown were as many red-bean pastries as I could fit in the car :-):
*drool* I love anything with red bean paste in it.
So I’ll have to find something fun to do with those ingredients.
Oh! I also picked up bok choy so I’m envisioning a bok choy/shirataki/tofu/hoisin stir fry coming up.
I was struck with the sudden inspiration to make vegan Shepherd`s Pie, which is weird since I`ve never had the real thing. Anyway, here`s what I came up with:
For this dish I mixed Yves Veggie Ground Round and a can of mushroom (i.e. vegetarian) gravy for the bottom layer. Next was a layer of peas and carrots, and finally the top layer was mashed sweet potatoes with some cornmeal mixed it. The cornmeal was gritty and kind of pointless but other than that this was so amazingly savoury. I’m definitely going to make this again, and when I do I’ll leave out the cornmeal and possible mixed some mashed cauliflower into the mix.
I sent some of my famous Banana Oatmeal Chocolate Carob Chip cookies with O.B. to work one day for a meeting, and they were a hit, as usual. Even the finicky lab supervisor had a few:
The story behind these is that I just grabbed a random “oatmeal-chocolate chip cookie” recipe off the ‘net and subbed in a few bananas for the eggs. Et voila—a moist, chewy, decadent chocolate chip cookie with a rich banana flavour and an oatmealy texture.
- 1 c Earth Balance margarine
- 1.5 c brown sugar
- 1 c white sugar
- 1 banana
- 1 tsp vanilla
- 2 tbsp water
- 1.75 c flour
- 1 tsp baking powder
- 2.5 c rolled oats
- 2.5 c vegan choc chips (or carob chips)
Beat margarine and sugars. Add bananas and mix. Add vanilla and water, and mix. Add the rest, and mix. Cook for 9-10 mins at 350 C
Procrastinating through exams/theses? Check out my cousin Lindsay’s scintillating travel blog as she weaves her way through Europe. Will she ever return? Stay tuned. Also, check out The Bystander, a new Ottawa-centric arts and culture blog written by my friends Tina and Peter.
–Zesty Clothing is celebrating the launch of its new clothing line by giving away two t-shirts and two aprons, so head on over to the contest website to enter!
-Megan over at Megan’s Munchies is doing a cookbook giveaway–check it out!!
-Sarah over at Tales of Expansion is giving away a very nutty prize pack over at her blog—check it out here!!
Whoo. Dunzo. Happy Wednesday!