Thursday, June 14, 2007


"the biggest artichoke I've ever seen. I placed it next to a normal artichoke to show how big it is"

Now I normally don't post my shopping trips because they take so long, but I often get asked by non-vegans "what do you eat!" and if they are vega*n then it's still "what do you eat" so here's our big-payday-shopping-trip, all of the canned/dried/frozen stuff will last for a month, the fresh stuff will last for 1-2 weeks.


5 LB bag gala apples
8 orange nectarines (and they are so good)
8 black & red plums
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
1/3 LB fresh dates*
1 LB baby spring mix*
1 1/2 LB parsnips
6 asain pears
9 kiwis
1 LB portabella mushrooms
2 6oz raspberry O'soy yogurt cups*
2 6oz blueberry O'soy yogurt cups*
4 blocks firm tofu*
1 carton Silk unsweetened*
3 of the biggest artichokes I've ever seen (pictured above)
1 box plum antioxident white tea
1 LB brown rice flour*
2 LB dry white beans
2 cans kidney beans
2 cans small red beans
3 cans small white beans
2 cans chickpeas
1 can black beans
1g saffron*
7oz package garam marsala
1 bottle pomegranate molasses
2 LB moong dal (split yellow lentils)
1 bottle La Choy soy sauce (it is gluten-free)
1 package Lundberg Mochi Sweet Rice Cakes* (these are so good and chrunchy)
3 LB frozen blueberries
12 LB frozen strawberries
6 LB mixed frozen fruit (dole)
4 shelf-stable cartons Westsoy unsweetened*
1 bottle lemon pepper seasoning
6 LB ruby grapefruit
2 limes
1 bottle hot sauce
1 bottle garlic infused red wine vinagar

"inside my fridge"

"crisper drawer"

"the pantry"

Tuesday, June 12, 2007

24th post

I need to start updating daily, instead of saving all my pictures lol, cause it takes me forever to write these long posts!

Oh and this time I have pictures of some of the food in the garden :)

Salad of Mixed spring greens*, sugar snap peas**, chickpeas, carrots, toasted almonds, and the oh-so-infamous: thousand island dressing. Oh and some Japanese sweet potatoes :)

Here's some fresh onions from the garden. I like to peel, clean, trim and slice them, then put them in the freezer so I always have plenty on hand.

Hehe, I was trying to get fancy. A sliced green apple topped with a (peeled) sliced kiwi.

Fresh sugar snap peas**. This are going to be cleaned, trimmed, blanched, shocked (ice water) and frozen.

Look, I got a steamer! I found it at a garage sale for like $2 and it's only been used once! This is perfect for blanching vegetables to go in the freezer

A steamed artichoke with thousand island dressing. Sounds grossly interesting, but is really good. I'd never had fresh artichokes before because I didn't know how to cook them, but I was watching good eats the other day and he said how to cook artichokes, so I bought a few, and they're great.

I used my new steamer and made some steamed Japanese sweet potatoes**, sugar snap peas**, and carrots topped with
slivered almonds.

I wasn't in the mood for a smoothie so I made a fruit salad instead. Here's the ingredients before:
1 apricot
red grapes
raw almonds
1 medium gala apple
1 kiwi
crystallized ginger
raspberry soy yogurt*

Heres all the fruit chopped up

And finished up with the yogurt and almonds.

Steamed kale** with sesame oil and steamed japanese sweet potatoes**

THV Herb Sunflower Bread. I found a recipe for a quinoa and sunflower bread, but I didn't have all the ingredients, so I just used the measurements and used different flours and added herbs instead, so really I ended up making my own recipe since I can't ever follow directions and keep to a recipe. So this one has brown rice flour, buckwheat flour, basil, rosemary, sunflower seed, oregano, and some other stuff. I made a mini loaf this time because I was scared I wouldn't have enough flour, so I'm gonna double it and add some flaxseed next time, because it got a little crumbly when I toasted it.

Smoothie of strawberries, orange extract, green tea and fresh stevia**

I call it, Kale Mountain, it doesn't look that big, but it's a good ten pounds worth (from the garden). And it took forever to clean, de-stem, chop, blanch and freeze.

THV stuffed italian acorn squash. It's got acorn squash (duh) , broccoli, tomatoes, italian seasoning, rosemary and lentils. It's really good and sorta tastes like pizza (to me at least). It's better in the winter though because the squash has more flavor.

Smoothie of mixed dole frozen fruit (pineapple, honeydew, strawberries, grapes, peaches), stevia*, green tea powder (matcha) and soymilk*.

I used my Herb Sunflower bread and made a sandwich of asparagus, lettuce*, mustard*, and yellow bell peppers.

Remember my guinea pig Lola that was pregnant, well Mango is doing good (I couldn't get her to sit still for a picture though), but Lola isn't. You see she has really long hair, and it's normally in the 90's here, so I decided to shave her, and she looks awful! Thank god she doesn't have a mirror, but I do think the other guinea pigs were laughing at her.

Tuesday, May 01, 2007

:: 23rd post ::

"greenleaf lettuce, oakleaf lettuce**, raw red bell pepper**, carrot, tofu (with soy sauce), mung beans*, radishes, sunflower seeds, lentils, millet*, 1000 island dressing*"

THV Salty Roasted Asparagus over Sesame Mung Beans. The asparagus** is roasted with soy sauce and served over mung beans* that have been tossed with sesame oil, red bell pepper** and fresh basil** and garnished with sunflower seeds. Oh hey almost everything in this meal is organic, did you notice? Just the sesame oil and sunflower seeds weren't.

close up

I had some beautiful veggies so I decided to make a stir-fry:

Here are some of the ingredients. Red bell pepper**, yellow bell pepper, tofu, portabella mushrooms, asparagus**, scallions** (in the little bowl), garlic, tangelo zest (I just put the whole tangelo down in the picture).

Here is some broccoli**, kale**, and spinach**. Not pictured was also some gf soy sauce, peas, brown rice and garlic hot sauce.

Miso soup, made of kale, red bell pepper, yellow bell pepper, chickpeas, carrots, onion, red miso, and sesame seeds. Not very traditional, but very good.

I wanted another little veggie platter. This time we have brown rice tortilla chips, roasted asparagus, and raw red bell pepper, and roasted garlic hummus. I wanted some carrots too but I was out :(

Wild mushroom soup. It's very good, but needs work, it's got enoki*, portabella and oyster mushrooms, oregano, lemon and basil**. I garnished it with extra basil** and enoki mushrooms*

red leaf lettuce, yellow bell peppers, tofu*, chickpeas, radishes, asparagus. I tried to make a different salad dressing by mixing grainy mustard with seasoned rice vinegar, I really liked it at first, but I could only eat half of the dressing because it was way to strong.

Smoothie if purple grapes, blueberries, strawberries**, blackberries, papaya, stevia*, and soymilk*

Fruit salad of green grapes, gala apple, Asian pear, kiwi, and strawberries**. I'd never had an Asian pear before, and they're really good, they taste like (tome at least) like a peach, but have the texture of an apple crossed with a pear.

Salad of lentils, romaine, carrots, red bell pepper, asparagus and 1000 island dressing. With a side of brown rice tortilla chips (love these!), I sprinkled these with dried oregano before I baked them, and then topped them with fresh basil after they were done. Yummy, though I sorta burned them :(

Smoothie of strawberries**, soymilk*, stevia*. I decided to do a little twist and add some Chinese 5 spice powder (which is star anise, cloves, cinnamon, anise, and ginger), it was really good, I only added a little, so it was just like a hint of it, and it smelled awesome.

THV 4 bean chili. Salad of red leaf lettuce, carrots, red bell pepper, lentils, 1000 island dressing. The chili I made a while ago and froze, it's so good, though I did it a little differently than normal, I roasted the garlic, onions and pepper, then blended it with the tomatoes, so it was kinda sweet. Next time I'm gonna try and add more veggies.

Saturday, April 21, 2007

Salad Days

I will warn you now, if you do not like salads, close this page! I've gone salad crazy, eating at least 1 a day, sometimes 2, sometimes even having fruit salad for breakfast! Though going salad crazy isn't nessisarly a bad thing, I'm finding that I really like different things in my salads, though I don't like a lot of raw things, like I prefer roasted cauliflower to raw, etc. And to make sure I get enough protein/calories I've started adding beans, grains and tofu, which is really good. Though I am trying to make my salads a little different every time, I always use the same lettuces (red leaf, green leaf and romaine) I always add carrots, and I always use the same dressing HERE

As always:

THV = A recipe for The Healthful Vegan
* = oraganic
** = organic and local, most likely from our farm

"green leaf lettuce, roasted red potatoes, roasted asparagus, roasted red peppers (water packed), grated carrots, tofu* (frozen, thawed, pressed, sauted in soy sauce), ground flax seed*, olives, 1000 island dressing*"

close up

"green leaf lettuce, roasted parsnips, tofu* (sauteed in sesame oil), portabellas, wild rice*, grated carrot, roasted red peppers, 1000 island dressing*"

close up

"romaine, grated carrot, tofu* (THV Sesame Dijon Tofu), roasted cauliflower (tossed with curry powder), roasted red peppers, roasted asparagus, fresh basil**, 1000 island dressing*"

THV, Curried Sweet Potato Soup. I totally rewrote this recipe. It used to be my Curried Wild Rice and Lentil Soup, with sweet potatoes and curry, but now it's Curried Sweet Potato Soup with parsnips and curry. It's so good and really simple, especially with some fresh basil** on top (from the garden!)

"green leaf and red leaf lettuce, petite peas (frozen, thawed), wild rice*, lentils, grated parsnips, grated carrot, roasted red peppers, tofu* (sauteed with soy sauce), mushrooms (sauteed with the tofu), 1000 island dressing. I think there was some sesame seeds in there too. Isn't my new bowl pretty? It's nice and big and perfect for taking pictures."

Fried banana sandwich. Well it's not really fried. I took 2 slices of my Ener-g bread, lightly toasted it, then mashed up a small banana with some cloves and cinnamon, spread it onto the bread, and cooked it in a skillet with non-stick cooking spray until nice and browned. Very good, with a side of grapefruit and papaya.

Another Power Smoothie for Rock Climbing class, strawberries, blueberries, pineapple, tofu*, wild rice*, maple extract (this stuff is awesome), stevia*.

"romaine, tofu* (THV orange pom tofu), grated carrot, roasted red peppers, ground flax seed*, sliced radishes, split peas, sesame seeds, roasted asparagus**, walnuts, 1000 island dressing*"

Here's one of my favorite snacks. I love Stonyfield Farms Soy Yogurts*, they're really good, think and flavorful, but I like to jaz mine up. This one here is strawberry, so I added a bunch of fresh sliced strawberries**, and I mean a lot of strawberries, a spoonful of ground flax seed* and sometimes a little bit of walnuts (which I did here), so good! And keeps me nice and full, without being too full for yoga.

Roasted sweet potato fries, sauteed Chinese broccoli and basmati rice with ginger, garlic, scallions and Chile. The sweet potatoes were just sprayed with olive oil cooking spray and roasted until tender, then tossed with a tiny bit of sea salt and stevia*, the Chinese broccoli (found at the Asian supermarket) was just thrown into a pot with a little bit of water, soy sauce and chili powder and cooking until tender. For the rice I found the recipe HERE, I did make a few substitutions though: I didn't use the cilantro, or oil, I added some basil**, and I did mine a little easier by using a rice cooker for the rice (I can't make rice to save my life!) then when the rice was almost done cooking, I added the scallions*, garlic, and ginger, that way the flavors would mellow out a little, and I don't have to dirty another pan, then added everything else. It was really good I loved it, even my mom liked it (and she's "allergic" to healthy food), she even asked for a bowl (though when I first talked her into trying it she looked really scared). Oh and for those of you who know me and are thinking "She ate white rice!!!", yes I did!. I read THIS article here about basmati rice, and I've been trying to feed my dosha correctly, and basmati rice supposedly balances out all 3 doshas, so I don't mind eating white rice (plus I get plenty of fiber)

Smoothie of soy milk*, ground flax seed*, wild blueberries, pineapple, a tiny bit of strawberries** (like 2), and maple extract, yum!

"greenleaf lettuce, carrots, radishes, split peas, small red beans, tofu*, leftover basmati rice (from the recipe above), walnuts, tofu dressing*."

I decided to do a veggie platter, because I was really in the mood for hummus. There's carrots, roasted broccoli, cucumbers and brown rice tortilla chips (I took a Food For Life brown rice tortilla, cut it up and cooked until crunchy). For the hummus I threw some chickpeas (2 1/2 cups), 2 cloves of roasted garlic (I roasted it along side the broccoli), salt, pepper, 1/2 TBS raw tahini*, then turned on the processor and drizzled in about 1 cup soy milk until it came to my desired consistency. This was very good, though I found I don't like cucumber and hummus much, the tortilla "chips" were the best, they have so much flavor on their own, really nutty and just great, BUY THEM! (And no they didn't pay me to advertise them :)

"red leaf lettuce, edamame*, tofu* (cooked in sesame oil), sunflower seeds, carrot, cucumber, radishes, roasted red peppers, lentils, tofu dressing*."

For anyone wondering, I only got a participant ribbon at my rock climbing competition. There's a gym in Richmond Virginia called Inner Peaks, and the kids there are so good! They climb like everyday for 4-5 hours from what I heard, and it shows, they game and totally beat me so I wasn't too upset (at east my ribbon was purple), if they weren't there, I think I would've have done much better. Oh well, I had fun, and most of the people who belayed me said I had really good form on the walls, so... :) yay me!