I organized a small event for the Veg Group this weekend at Gourmet Greenhouse, a cute little vegan/raw restaurant in Hollywood. The food was great and everyone seemed to enjoy themselves. Geoffrey and I shared the soup sampler and I had the Hungarian Style Stuffed Potatoes which I was able to mash. Everything was really yummy and the staff was incredibly nice. I look forward to having another event there in the future.
June 2008
Monthly Archive
June 30, 2008
June 30, 2008
This is another soup from V Cuisine. It was a bit bland, so we added some spices to make it tastier. The texture is really nice.
June 30, 2008
My coworkers and I were anticipating a hectic day at the office last Friday, so I made Banana Bread. It disappeared quickly !
June 29, 2008
My mom’s kitty… You can’t tell in this photo but she weighs 18 lbs !!
June 27, 2008
Friday – 35 min run
Saturday – rest
Sunday – 54 min run
Monday – 1.5 hr beach bootcamp class
Tuesday – 50 min spin class
Wednesday – 55 min spin class
Thursday – 29 min run
June 25, 2008
I felt like something with lots of protein so I baked veggie meatballs in pasta sauce topped with vegan cheese. It was very yummy and easy to mash. I also made a side of Pesto Polenta which I’ve grown incredibly fond of !
June 25, 2008
I made these last night using a variation of the Lemony French Cake recipe at the delicious have cake, will travel! blog.
June 25, 2008
Geoff made this soup for us last night. The recipe comes from V Cuisine, one of the cookbooks his family gave me for my birthday this year. It was delicious !
Here is a closeup:
June 25, 2008
I love banana bread. Back in my B.V. (before vegan) days, I wasn’t the baker I’ve become. The thought of putting eggs and milk in sweets was, at best, repulsive. Now that my eyes have been opened to the wonderful world of vegan baking, I can finally enjoy making those things I used to hate to love.
This is a modified version of the banana bread recipe found in the May 2007 issue of Runner’s World.
1 2/3 cups all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup + 2 tbsp sugar
egg replacer for 2 eggs *
3 1/2 bananas, very ripe, mashed
2 tbsp vegan sour cream
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup vegan chocolate chips
1. Preheat oven to 350 degrees.
2. In a medium bowl, sift together flour, baking soda, cinnamon, salt and one cup sugar.
3. In a separate (large) bowl, whisk remaining 2 tbsp sugar and egg replacer until light and fluffy.
4. Add mashed bananas, sour cream, and vanilla to egg replacer mixture. Drizzle in oil and mix well.
5. Fold in flour mixture and chocolate chips.
6. Pour batter into a greased 9″ x 4″ loaf pan and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
To make a lower-fat version: reduce oil to 1/4 cup and add 1/4 cup unsweetened applesauce.
* Ener-g egg replacer works best.
Enjoy this delicious bread for breakfast or as the finishing touch to a light meal.
June 23, 2008
Chickpea Patties:
1 (14oz) can chickpeas, drained
1 medium carrot, grated
1 tbsp tomato paste
2 tsp ground cumin
1 tsp ground coriander
3 tbsp breadcrumbs
salt and pepper (to taste)
enough flour for coating
1 tbsp olive oil
1. Mash chickpeas in a large bowl. Add the next 6 ingredients. Mix well.
2. Make patties out of mixture, about 3 inches in diameter. Coat each patty with flour.
3. Heat olive oil in a large pan over medium heat. Cook each patty until golden on each side.
4. Serve patties on bread with desired fixings, in a salad or by themselves.
Pesto Polenta:
1 cup water
1/3 cup coarse yellow cornmeal
3/4 tsp salt
1 tbsp non-hydrogenated vegan margarine
1 tbsp pesto sauce
1. Boil water in a medium saucepan. Add cornmeal, salt and margarine. Bring down to a simmer and cook for about 5 minutes or until all liquid is absorbed.
2. Stir in the pesto and cook for another minute or two. Serve warm.
