speedvegan

Pink Sauce, originally uploaded by speedvegan.

Like I’ve said in some of my previous posts, I don’t like tomato sauce much. It tends to irritate my stomach. When I was still vegetarian, I’d choose Alfredo or pink sauce over just plain red. I recently made a vegan pink sauce, but it wasn’t worthy of mention. I used tofu in it and the results were grainy. I didn’t like it. After thinking about it for a few days, here’s what i came up with:

8 oz pasta shells
2 tbsp olive oil
3 cloves garlic, minced
1 zucchini, chopped
1 summer squash, chopped
8 oz smoked tofu, cut into cubes
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1 tbsp lemon juice
1 tsp hot sauce (optional)
1/2 cup vegan sour cream
1 1/2 cups vegan pasta sauce (your favorite)
1/2 tsp brandy
salt and pepper (to taste)

1. Cook pasta according to package instructions.

2. In large pan, heat olive oil over medium-high heat. Add garlic and cook for a minute.

3. Add zucchini, summer squash and tofu. Stir in thyme, oregano, basil and lemon juice. Cook for 5-7 minutes. If using, add hot sauce and cook for one more minute.

4. In a medium bowl, combine sour cream, pasta sauce and brandy. Mix well.

5. Pour pink sauce over cooked pasta and stir until combined. Serve immediately with veggies and tofu on the side.

This was delicious. If you’re a pink sauce fan like me, you have to try it ! Remember to always use fresh herbs if you have them. Also, you can sub the brandy with vodka or skip it altogether.

as much as i like music, i don’t go to many concerts. it is not often that i like a band/artist enough to make the effort: purchase tickets, drive to location, fight traffic, crowds and even bad weather at times.

a few months ago, one of the podcasts i subscribe to played a song that i loved at first verse. it was Betty from The Lascivious Biddies. i immediately went to their website and heard samples of some of their other songs on iTunes. i was hooked. i purchased their albums and heard them over and over again until i drove Jose crazy. The Lascivious Biddies is an all female cocktail pop quartet based in New York City. their music is beautiful and unique. they may never be mainstream, but perhaps that is the best part.

soon after discovering the biddies, i subscribed to their very own podcast, which is very random. they pretty much record anything from informal rehearsals to official studio recordings to clips from live shows and even late night convenience store deliriousness while waiting for AAA.

from the few live songs i heard on the podcast, i knew their shows would be a lot of fun. i was ready to fly to NY to see them. can you imagine my enthusiasm when i heard they would be in Florida for the Orlando Cabaret Festival ?? i was ecstatic. Orlando is only 200 miles from where i live. i bought tickets for their saturday night show.

i then found out that the guitarist, Amanda, was diagnosed with MS a little over a year ago. i emailed them to say that i would be attending their show and would be honored if Amanda would sign the jersey i will wear during the MS Bike Tour next week. Lee Ann, the lead singer replied to me and forwarded the email to Amanda who also sent me a very nice email.

i finally saw the biddies last night. they were just how i imagined. their show was wonderful. they were warm and funny and engaged the audience in a way i’ve never seen before. even Jose enjoyed it. after the show, i had a chance to meet and chat with the biddies. Amanda signed my jersey and i even got a photo with all four of them ! happy day !

Saturday Morning Hash, originally uploaded by speedvegan.

I had a short but rough ride (on my bike) this morning. I felt a bit faint when I came home and knew I needed something with carbs and protein. I felt much better after I ate !

2 tbsp olive oil
2 potatoes, cut into small cubes and parboiled
1 cup textured soy protein
1/2 red pepper, chopped
1 1/2 tsp Mexican seasoning
1 tsp lime juice
1 tsp hot sauce (optional)
3 scallions, chopped
salt and pepper (to taste)
vegan sour cream
chives

1. In a large skillet, heat olive oil over medium-high heat.

2. Add potatoes, textured soy protein and peppers and cook for about 4 minutes.

3. Add seasoning, lime juice and hot sauce if using. Mix well and cook for another 2-3 minutes or until potatoes start to brown.

4. Stir in scallions. Season with salt and pepper. Serve immediately. Top with vegan sour cream and chives.

I didn’t have chives today, so i added some parsley instead. It was still yummy !

this week pretty much sucked. i was still hurt from straining my muscle in spin class. i couldn’t bike more than 15 miles on saturday because it was the veg’n earth day potluck and i had to cook like a mad woman. i was literally in tears that night from the pain so i couldn’t go on my long ride on Sunday. i was late to my spin class and the pool was freakin’ crowded. the stars and the moon were not aligned for some reason.

friday 04.21:
* rest day

saturday 04.22:
* 15 mile bike ride

sunday 04.23:
* rest

monday 04.24:
* 30 min spin class

tuesday 04.25:
* 500 meter swim
* 30 min run

wednesday 04.26:
* 1hr spin class

thursday 04.27:
* 800 meter swim (ladder)

i posted my training plan earlier this year. that plan focused on cycling and incorporated more swimming in my schedule. my big ride is in about 10 days. i don’t like to jinx myself, but i feel ready.

i need a new goal. well, i’ve already got one ! i’ve noticed that my swimming has improved a lot (A LOT) and although i never thought i’d say it, i am actually enjoying the workouts. so i have decided to do a sprint triathlon this summer. training for this event requires a new plan and here it is.

monday – 1hr spin class, weights
tuesday – run, swim
wednesday – 1 hr spin class
thursday – weights, run, swim
friday – day off (i have to force myself to take a day off)
saturday – long run, weights
sunday – long bike ride, swim

the time and intensity of the workouts vary, so i will be posting my “actual” training once a week. i normally keep it in writing so it shoudn’t be a problem. laters !

Peanut Noodles with Broccoli, originally uploaded by speedvegan.

As I was browsing the international foods isle at my local whole foods store, I found vegan Lo Mein noodles. I had never seen those before. Well, I’ve been craving peanut noodles for a long time, so… voila !

8 oz vegan Lo Mein noodles
1 head fresh broccoli, cut into florets
1 tbsp sesame oil
1 red bell pepper, chopped
2 cloves garlic, minced
4 scallions, chopped
1 tbsp toasted sesame seeds

Sauce:
2 tbsp chunky peanut butter
2 tbsp hot water
1 tbsp lime juice
1 tbsp rice vinegar
1 tbsp tamari
1 tbsp agave nectar
1 tbsp ginger, minced
1/4 tsp red pepper flakes
salt and pepper to taste

1. To make sauce, whisk together all ingredients until creamy. Set aside.

2. Cook noodles according to package instructions.

3. Steam broccoli for 5 minutes.

4. In large pan, heat sesame oil over medium-high heat. Add peppers and cook for 4 minutes.

5. Add steamed broccoli and garlic. Cook for another 3 minutes.

6. Stir in scallions. Cook for one more minute.

7. Transfer cooked noodles to a large bowl. Stir in sauce. Add veggies and serve. Garnish with toasted sesame seeds.

Every peanut noodle dish that I make tastes different, but I think I’m going to stick to this recipe for a while.

Jose has been begging for quinoa for the past few weeks. I haven’t felt very creative lately, but here’s what I came up with anyway.

2 cups water
1 cup quinoa
2 tbsp olive oil
1 clove garlic, minced
1 red pepper, chopped
1 zucchini, chopped
2 portobello mushrooms, sliced
1 tbsp tamari
1 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
1/2 tsp coriander
salt and pepper (to taste)
1/4 cup pistachios, toasted
1/4 cup dried cranberries

1. Bring water to a boil. Add quinoa. Cover and simmer for 8-12 minutes or until quinoa has absorbed all the liquid.

2. In a pan, heat olive oil over medium heat. Add garlic, pepper, zucchini and portobello murshrooms. Cook for 4 minutes.

3. Stir in tamari, lemon juice and tahini. Cook for another 2-3 minutes.

4. Transfer quinoa to a large bowl. Add spices and mix well. Fold in the pistachios, dried cranberries and cooked vegetables. Serve immediately.

This was yummy ! I was glad to have leftovers for lunch the next day !

Sundried Tomato Pasta, originally uploaded by speedvegan.

For a long time, I disliked sundried tomatoes. The texture is too meaty for me. However, I’ve grown to like them over time. Here’s something simple I made recently.

8 oz penne pasta
1/2 cup sundried tomatoes
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp dried basil
1 tsp dried oregano
1 tbsp red wine
salt and pepper (to taste)

1. Prepare pasta according to package instructions. Drain and set aside.

2. Place sundried tomatoes in a small pan of rapidly boiling water. Dook for 5 minutes or until tender. Drain and rinse under cold water. Set aside.

3. Heat olive oil in a large pan over medium heat. Add garlic and sundried tomatoes. Cook for 2-3 minutes.

4. Add basil, oregano and wine. Cook for another minute or two.

5. Stir in the cooked pasta. Add salt and pepper and serve immediately.

I boil the sundried tomatoes because they are too salty for my taste and, like I said before, too meaty. You can skip this step if you want. Also, use fresh herbs if you have them !

East Meets West Salad, originally uploaded by speedvegan.

I didn’t know what to call this salad. I wanted it to be a bit Asian, but I realize I did not succeed at that. So here you go. Make of it what you will.

generous amount of baby spinach leaves
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp ginger, minced
1 red pepper, seeded and chopped
2 veggie patties, cut into bite-size pieces
bragg liquid aminos (to taste)
1/2 cup chopped walnuts, toasted
1 ripe hass avocado, sliced

Dressing:
1 tsp sesame oil
1 1/2 tbsp flax seed oil
1 tbsp rice vinegar
1/2 tsp dijon mustard
1 tsp agave nectar
salt and pepper (to taste)

1. In a large skillet, heat olive oil over medium-high heat. Add garlic, ginger, pepper and veggie patty pieces. Add braggs and cook for 4-5 minutes. set aside.

2. To make dressing, mix all ingredients until smooth.

3. To serve, make a bed of spinach on a large plate. Cover with the veggie patty mixture. Top with toasted walnuts and place avocado slices on the outside. Season with fresh ground pepper.

Feel free to add toasted sesame seeds if you want. Enjoy !

this week, i strained a muscle during my spin class on Wednesday and couldn’t complete my run on Thursday. major suckage.

friday 04.14:
* rest day

saturday 04.15:
* rest

sunday 04.16:
* 40 mile bike ride

monday 04.17:
* 1hr spin class

tuesday 04.18:
* 400 meter swim
* 30 min run

wednesday 04.19:
* 1hr spin class

thursday 04.20:
* 800 meter swim (ladder)