Raw Foods, Mixed Well

I've been doing a lot of stealing lately. Of course I mean stealing from other bloggers and websites. As such, I have tons of pictures, and not much to write about except how delicious everything is. So I figured I will do just that.

First off though, we got a Vita-Mix! This has been a very exciting development, and I think I have used it multiple times every day. I love it love it love it already. So most of the food being shown here was made with that.

I hit Averie's blog first. She posts a lot of stuff that looks great, but I have been dying to try her Raw Vegan Kale Chips. They were one of the first things that got made in my shiny new (well...refurbished, but new to me) Vita-Mix...and oh man did they deliver.

They were cheesey and crispy and made the whole apartment smell yummy while they were dehydrating. I added some cayenne for a little kick too, and they were gone very quickly.

I also tried one of Averie's newer desserts that she had posted. Now don't get me wrong, I love chocolate and all that too, but when I saw her recipe for Raw Caramels, I had to make them.

Either my hand is smaller, or I spread mine thinner!

Sandwiched with chocolate soynut butter

Ah, there he is. I'm not the only one in this place that's been stealing. Ivan, our newest little stinker, LOVES food. And I don't mean he gets excited when a can is opened because he still thinks there's a chance it might be tuna, like Zoe does. The cat loves anything. One of his favorite treats is spinach, he loves zucchini and asparagus, and he has an especially soft spot for coconut (flakes, oil, milk, any form). So you can expect to find him in most pictures from here on out because it is almost impossible to keep him out of them!

So, one of the reasons I have always wanted a Vita-Mix was because it seemed like making smoothies was just SO much easier. And...it is infinitely such.

Avocado, kale, spinach, parsley, cucumber, banana, dates.

Avocado, cucumber, parsley, kale, spinach, frozen strawberries, pear.

Topped with grapefruit.

Spirulina smoothie from Annie's Raw Food Kitchen. Which Ivan especially loved...

and got him very messy, since he knocked over the blender and crawled inside to lick it all up.

I did have some not so raw food this week. I was watching the Food Network while working out and saw these Sauteed Potatoes with Chorizo being made on Mexican Made Easy. I was thinking how I could easily do it with a Soy Chorizo, and was then dumbfounded when the host actually suggested doing that to make it vegetarian. So, I tried it.

We also used sweet potatoes instead of white.

Honestly, this was just okay. I've never had real chorizo and I used Trader Joe's Soy Chorizo. I don't think that Soy Chorizo is really an awesome substitute. It just tasted like TVP marinated in spices. I'm sure that's what it is, and I've made things like that before. So, it was fine, just not what I was expecting I guess. Have you tried the Soy Chorizo or even Soyrizo? Is one better? Am I just asking too much of poor TVP?

I also whipped out another tool that I had promised I would be using a lot this year. I have been using it, just haven't been posting about it for some reason. Anyway, enter the spiralizer!

Zucchini "Noodles"

which Ivan, of course, loves

Mixed with a mango and red pepper mixture from the Modern Ayurvedic Cookbook.

All together with a sesame oil dressing, lime, and cilantro.

This recipe was supposed to be made with buckwheat noodles, but it made such a fantastic combo with the Zucchini "Noodles". I have leftovers of this and I am very happy about it!

Back to the Vita-Mix for the last thing today, which was from one of my newest very favorite bloggers, the lovely Michal, from Earth Muffin. I was at a loss for what to have for breakfast this morning. On the weekends I always want something "special", but I still want it to be healthy. I usually end up compromising one of those. Not today! I made her Spiced Carrot Puree.

Yummy.

This pretty much tasted like carrot cake in a bowl. I used 2 dates to sweeten it, and added cinnamon, nutmeg, cardamom, and ginger, and it was totally perfect...with the obvious addition of coconut and raisins! This made such a satisfying breakfast, it totally fit my "special", and healthy, requests. Oh, and this got Ivan's seal of approval too. At one point he was able to get some by sticking his foot in it (I know, I'm not proud), and when I was done, he licked the bowl.

So there we have it! A week's worth of good food, thankyouverymuch blog friends and Vita-Mix! And as I mentioned above, I did get a refurbished model, so it was about $100 less. Still expensive, but I've only had it for a week, and I can tell you it is so worth it.

Enjoy the weekend! I am off to my cousin's birthday party, and my brother's band's show.

Pre-Thanksgiving for One

I don't know what I will be having for dinner tomorrow.  So I figured, I'd make something that at least looked Thanksgiving-y today (i.e. Thanksgiving colors).  For lunch today I made myself something special, and I did not let myself down.    

On my menu:  Maple Glazed Tempeh, Sauteed Kale, Smashed Squash

Tempeh

1/2 block tempeh (114g)

1 tbsp soy sauce

1 tbsp water

2 tbsp lite maple syrup

olive oil cooking spray

15 raspberries (approzimately!)

1.  Steam tempeh until tender

2.  Spray pan with cooking spray, cook tempeh until slightly browned on one side.  

3.  Add soy sauce and water to pan, turning tempeh occasionally, until browned on all sides.  

4.  Lower heat, add maple syrup  

5.  Gently toss with raspberries

Nutrition Information:  280.0 Calories;  12.3g Total Fat;  2.5g Saturated Fat;  0.0mg Cholesterol;  690.3mg Sodium;  24.7g Carbohydrates;  0.5g Fiber;  22.1g Protein

Sauteed Kale (this actually makes two servings)

1 big bunch of kale 

1/2 medium onion, sliced

1 clove garlic, minced

crushed red pepper

salt & pepper

1 tbsp red wine vinegar

olive oil cooking spray

1.  Boil kale in a pot of salted water until tender

2.  In a separate pan, coat with cooking spray and cook onion until brown.  Add garlic and pepper.  

3.  Strain water from kale and add to garlic and onion, cooking until warmed through.  

4.  Remove from heat and toss with vinegar.  

Nutrition Information:  80.3 Calories;  1.2g Total Fat;  0.2g Saturated Fat;  0.0mg Cholesterol;  60.5mg Sodium;  16.4g Carbohydrates;  5.5g Fiber;  5.2g Protein

Smashed Squash

1 cup of 1 inch pieces of squash (I used a cushaw)

2 tsp agave nectar

salt & pepper to taste

1.  Steam Squash (I steamed it along with the tempeh).

2.  Remove skin from cooked squash

3.  Smash with a fork.  Add agave nectar, salt & pepper, and smash until well combined.  

Nutrition Information:  79.0 Calories;  0.2g Total Fat;  0.1g Saturated Fat;  0.0mg Cholesterol;  563.5mg Sodium;  20.0g Carbohydrates;  2.7g Fiber;  1.8g Protein

And, that's it!  This was so satisfying, I was quite pleased.  

Family dinner was also on my shoulders tonight.  I was also in charge of dinner tonight.  I had extra people to cook for (6 instead of 4).  We had, soba noodles with tofu and veggies.    

Sesame Soba Noodles, Golden Tofu, and Asian Veggies

Is Asian veggies and overstatement?  Maybe.  There was baby bok choy though!  

Loosely, it went something like this...

28oz Extra Firm Tofu

6 bundles Soba Noodles (2 packaged, for me)

1 bunch of scallions, chopped

4tbsp sesame oil

1.5 tbsp rice vinegar

1.5 tsp Bragg's Aminos (or soy sauce)

2 red peppers, sliced thin

4 carrots, cut into matchsticks

2 baby bok choy, white part sliced thin, green leafy parts roughly chopped

1/4 cup vegetable broth

1.  Start to boil a large pot of water.

2. Pat tofu dry.  Cut into 1/2 inch cubes.  Heat largest pan over medium high heat, and put tod in pan.  Let golden crust form, then flip.  Allow crust to form on opposite side, then cook until heated through.  Put tofu in covered dish 

3.  Heat 2 tbsp sesame oil in the same large pan.  Add all vegetables besides bok choy tops, and coat vegetables with oil.  

4.  Add broth to the pan, cover, and cook for about 5 minutes, or until tender.  

5.  Cook soba noodles 3-5 minutes.  

6.  Toss soba noodles with the remaining 2 tbsp sesame oil, rice vinegar, and Bragg's

7.  Garnish with baby bok choy leaves.  My mom liked it with the tofu, I liked it with the noodles.     

Serves 6.

Nutrition Information:  335.5 Calories;  16.0g Total Fat;  2.2g Saturated Fat;  0.0mg Cholesterol;  247.8mg Sodium;  30.0g Cholesterol;  3.6g Fiber;  19.9g Protein

I know I promised cheesecake, but my sister in law isn't here yet, and we won't be able to eat it tonight anyway....so I will post about it tomorrow!    

Today's Cooking Song:  Street Lights - Kanye West (new CD came out yesterday!) 

Lastly, as a type this, I watch Top Chef.  I have to mention, because I am thrilled, that the Bassist from the Foo Fighter's favorite dish out of both teams was the vegan cornbread stuffing.  How awesome!