Tag Archives: dessert

What I Ate When I Ran Twelve Miles for the First Time (WIAW #82)

15 Aug

Oh hey there! I do a lot of What I Ate Wednesdays. I wasn’t going to bother this week, until I realized that I was running 12 miles on Sunday for my half marathon training, and I figured why not do a 12 mile run WIAW. Otherwise known as WIAWIR12MFTFT. Catchy!

I tried to get a lot of calories in me before the run. We started out at around 5pm. So I had the whole day in front of me! Or I did, until we decided not to wake up until around 11:30-ish.

Oh well. Long run day breakfast is pretty much always oatmeal.

I cook my oatmeal funny. I add lots of liquid to it! For each serving of oats I add 1 cup water and 1 cup almond milk. Plus a little sweetener and cinnamon. Also usually some ground flax seed, but in my sleep overdosed state I forgot it. Then I cook it for a real long time! Then it gets glomped in a bowl and things get added to it before it is eaten. BAM! RECIPE!

I added a tablespoon of my homemade almond butter and some maple syrup. So good. Not pictured is the nectarine I also ate with it.

I can’t eat real close to running time, so I made some lunch around 3:30-ish. Paul’s parents had been here the day before so we had sandwich fixings. I don’t usually eat sandwiches. I love them, but I always feel like I finish them too quickly. I’m all about having a huge plate full of food. Salads are better that way. Anyway, I had some veggie turkey and my home pickled sweet pickles and lettuce on a lavash with veggies (the tomatoes are from Paul’s parent’s garden!) and hummus. Good stuff.

As the run came closer, I had to get our stuff together. Camelbaks, Gus, and a sodium shot. What’s a sodium shot? It’s awesome, I’ll tell you that. I’m going to dedicate a whole post to them at some point.

I’m surprised you can’t see the stink lines coming off of my camelbak, actually. I am not dainty. It’s since been washed, though!

I only went through one of the Gus on the twelve mile run. What a run, too. As soon as we left the house, it started pouring, with thunder in the distance. We waited ten minutes, and it looked like it was letting up so Paul was like, “hey let’s just go.” So we did, and it started pouring again! For the first mile and a half or so. Then it lightened up some. And there was a rainbow! It was awesome! Awesome except for my soggy feet. Twelve miles in waterlogged socks. Imagine the blisters. Okay, now imagine more of them. Ugh.

Anyway, we made it! And I came back inside and was ravenous. Which is weird, because my long runs have been leaving me nauseated for hours up until now. It looks like my stomach is getting used to long distance running! Go stomach!

This is stuff that I ate before my shower. Honey roasted peanuts, a crumpet, and some maple kettle corn. Oh and water!

Shower and stretch before dinner time. Dinner was easy, pita pizzas! With veggie pepperoni, spinach, and vegan cheese. Pretty yummy!

Once dinner was over, I still had about 1400 calories left to eat for the day. Crazy! So Paul and I went to Walmart (the only thing open late in New Hampshire) like a couple of stoners on a mission. Junk food! We actually wanted to get decadent tofutti ice cream bars, but Walmart… you know. So, cookies and candies it was!

Disclaimer: we didn’t eat all this. Actually, we didn’t touch the chocolate and Paul brought most of it into work the next day for the vultures to eat. But it felt good to buy a bunch of junk food.

Before bed we also shared a bottle of cider. Mmm, cider.

So yup, that’s what I eat when I run twelve miles.

See what other people eat here!:

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What I Ate Wednesday – Birthday Edition!

8 Aug

Hey I had a birthday not long ago! I’m 31! My birthday was actually at the end of July, so this is a bit late. But anyway. My birthday day was very relaxing. I went on a 3.1 mile run for my 31st, which is something I want to make a habit of for birthdays to come!

Paul came home with a bag full of goodies from Cafe Indigo, like really a bag full. We shared a piece of vegan fudge before going out to eat sushi. After sushi we headed to a bar that I had heard has many beers on tap, and then we went galactic bowling! I haven’t been bowling in years. I’m still terrible at it, it seems!

But this What I Ate Wednesday is about what I ate the day AFTER my birthday! Paul and I headed down to Boston, with plans to stay at a swanky hotel and go see a play in a park in Chelsea.

We woke up late-ish and had breakfast. Judge me if you want, but I eat egg white omelets sometimes. Paul makes really good omelets, what can I say.

This one had spinach, sauteed mushrooms, and vegan cheese in it. We had toasted pitas with homemade blueberry lime jam (more on that tomorrow!) and fruit salad.

After packing up our things for the night, we made a pit stop at the local running store. I picked up a new pair of Mizuno Inspires, since the Brooks Adrenaline were just not working out for me (not enough room in the toe box for my freakishly long second toes). Across the street is this cafe called Planet Marshmallow that sells homemade marshmallows. We picked up a bag. Again, feel free to judge! I ate eggs and gelatin on the day after my birthday. It happens sometimes. I ate some with a banana on the way to Boston

We checked into this totally swanky hotel that had bath robes and slippers waiting for us (I think rich people have freakishly small feet?) and it started looking like it was going to rain. We were pretty sure the play in the park was off, so we decided to walk around. We had a small snack and some coffee before heading out

The plan was to walk in the direction of Veggie Galaxy in Cambridge. I am obsessed with this place, they have the most amazing food and I have to eat there every time we’re in Boston. We made it about a mile before it started raining. I saw this shortly before getting on the T.

Don’t forget!

So it started POURING! Stupid us, we brought umbrellas with us, but didn’t take them on our walk. Of course, a little corner store had some for us to purchase. We made it to Veggie Galaxy mostly dry.

And then we ate so much.

We skipped the vegan frappe this time, sadly. It is so delicious but so filling.
I ordered the Vegetable Pot Pie with smoked tofu, covered in pesto, with mashed sweet potatoes and arugula. We ordered a kids portion of the vegan mac and cheese because it is too good to not order. It had to be done. And Paul had the Beer Battered House Smoked Tofu, which came with red cabbage slaw and the most delicious black pepper french fries. I mean, how awesome does this food look? It tastes even better! They even make their own ketchup. Seriously. Love you, Veggie Galaxy.

After eating, it was still raining. We made it over the Charles river, but not without getting drenched. So, we decided to pick up some booze, get a cab back to the hotel, and just relax for the night.

Mission accomplished! We shared a bottle of cider, and some black IPA. The IPA went so well with a Cafe Indigo brownie:

We spent the rest of the night curled in our bath robes, watching the olympics. That was a fine birthday for me!

A Vegan Strawberry Birthday Pie for Ellen!

3 Aug

Ellen had a birthday! Happy birthday Ellen! I’m glad you were a fetus!

She asked for strawberry rhubarb pie which didn’t work out because I apparently missed rhubarb season (and my chance to make rhubarb crumble – argh!) but there’s still strawberries all over the place so there was a quick change in plans. I made strawberry pie!

For pie crust I used the recipe over at Almost Vegan. It was really flaky and good. When making pies in the future I’m going to recycle this recipe. However! I am no good at making pie with, like, a lid, so I ended up just taking what I had left and crumbling it over the top. That worked out fine. If I wanted to get fancy I could have made a lattice I guess, but know who makes lattices? Show-offs.

The filling is a modification of this recipe which you’ll see if you follow the link isn’t actually vegan if you’re a non-honey eating vegan. I’ve known some people who call themselves vegan and eat honey and that’s okay by me. But that’s not what we were doing and also we didn’t have rhubarb so this is what I did.

Ingredients!

1 pie shell

6 cups strawberries – you can slice them thin or thick or whatever. I just quartered them and that worked out great.

1 cup maple syrup

6 tablespoons arrowroot

1/2 teaspoon cinnamon

2 tablespoons flour

Directions!

So put all your strawberries into a colander and rinse them off. Once that’s done, put the colander over a big bowl. Pour the maple syrup over top of it and let it run into the bowl. Let it drain for a few minutes. If you’re using pure maple syrup that won’t take very long.

Take about half of that maple syrup and put it in a saucepan with the arrowroot. Heat it up on medium heat until it gets bubbly. Stir it up good and regular. It probably won’t thicken. That’s okay. It’ll do that later.

Preheat your oven to about 350 at this point. Mix your syrup and your strawberries together with the cinnamon and flour and toss it around with a spoon until its all even. Then pour it into the crust. Put on your lid or lattice or crumbles or whatever the Hell you decide to do.

Bake it for an hour. Pull it out, let it cool, then stick it in the fridge for a few hours to set. At this point it should be perfect.

Then eat it with a cute girl (or boy I guess) and a scoop of soy ice cream and watch a really bad Troma movie. The end!

-Bret

Chocolate Chip Cookies

17 Jul

Oh Vegan with a Vengeance, I love you so much.

I’ve only made baked things out of this cookbook so far because I’m a fatty that loves cakes and cookies and scones and muffins. Okay I used the Tempeh Reuben recipe as a guide.

Anyway, last night I baked up a batch of Chocolate Chip Cookies and I’ve already had about five of them. They’re pretty super. I’m bringing them to Ithaca with me today to eat on our journey to New Jersey. There are lots of car rides ahead of me today. Chocolate chip cookies make everything better, including cars. I will someday invent a car that runs on chocolate chip cookies. Mark my words.

Anyway, I’ve made vegan cookies before and the dough usually looks like any other cookie dough. But this dough just wasn’t wet and sticky enough. It was pretty crumbly. But I rolled the dough into balls instead of just plopping it on the cookie sheet.

I was a little worried when the first batch went in the oven, but five cookies in my tummy later, I’m almost convinced that they came out awesome.

I might need to eat a few more first.

– Ellen

Peanut Butter Banana Soy Ice Cream

29 May

I have a deep, dark secret hiding in my freezer.  Not the collection of severed heads, I kind of like showing those off.    No, I have about half a case of the limited edition Elvis Reese’s Peanut Butter Cups.  You know, peanut butter and banana.  I was so excited about these things that my friend Brian bought me an entire case when he first spotted them.

But they didn’t quite live up to my expectations and a case of peanut butter cups is a lot to handle, so I started feeding them to anyone that came over to my apartment.  I chopped them up and put them in brownies.  Anything.  Eventually I forgot they were there, and they pretty much just serve as a ledge to put my frozen veggies on.  Maybe someone will eat them someday.

Peanut butter and banana is one of my favorite combinations.  Peanut butter is one of my favorite things to put in ice cream.  Ice cream is one of my favorite foods, period.

So I thought I’d give the soy ice cream another try.  I would really, really like to get a soy ice cream made that doesn’t turn to a rock in my freezer.  I mean, it’s fine, just let it thaw for a little bit and it’s still creamy and good.  But I really like attacking the ice cream in my freezer at random moments, spoon in hand.  I can’t do that if the ice cream is too hard to eat.

There’s two problems with homemade soy ice cream.  1) You need a high fat content to get it creamy.  Soy cream doesn’t quite have the fatty fatness of heavy cream from cows.  2) When making ice cream, it just gets whirred around in the ice cream maker for a half hour or so.  Any longer and it would probably turn back into ice cream liquid.  So you don’t get a bunch of air mixed in.

So I wanted to use half soy cream and half soy milk, and hoped that the peanut butter would add enough fat to make it creamy enough.  The grocery store near me has stopped carrying soy cream (jerks!), so I had to use all soy milk.  To even things out, I decided to add a couple of teaspoons of canola oil to the mixture.  And I hoped for the best.

Fresh out of my ice cream maker, it had the usual soft serve consistency.  It tasted awesome, but I let it get a little more solid in my freezer.  After a few hours it was firm enough to scoop nicely.  Look!

Holy cow, that’s some nice looking ice cream.  Since I really like peanut butter a lot, I would up the amount to maybe 3/4 cup next time.  The banana overpowered it quite a bit.  It’s not an incredibly sweet ice cream, even though there is a lot of banana.

After a whole day in my freezer, it did turn to a brick.  Less of a brick than other soy ice creams have, but still very hard.  Oh well!  I haven’t had a chance to feed some to anyone yet, but I’m bringing a container of it to Bret’s this weekend so hopefully it wont kill him.

 Okay on with the recipe!

Ingredients!

3 ripe bananas

2 cups soy milk or 1 cup soy milk and 1 cup soy cream or any combination you want, I suppose

1/2 cup brown sugar

1/2 – 3/4 cup peanut butter

1 Tbsp. vanilla (or less, I don’t think it needed that much)

1 – 2 tsp. canola oil or flax oil (optional, I’m not actually sure it did much)

Directions!

Put your bananas (peeled!) into a blender and blend with the soy milk/cream until there are no chunks left.  At this point you’ll be tempted to drink your banana soy shake, but resist temptation and pour it into a saucepan.

Add the brown sugar and the peanut butter to the saucepan, and heat it over a medium-low heat.  Stir it all up until the peanut butter and sugar dissolve.  Take it off the heat and add the vanilla and the oil if you’re going to use it.  Go ahead and lick the spoon that you’ve been using, because it’s gonna taste real good.

Let the mixture sit until it’s cool, then transfer to a lidded container and stick it in the fridge for a few hours.  Once it’s cold, process it in your ice cream maker.

Eat it right away or let it harden a bit in the freezer.  Once it’s frozen for more than a day, you’ll need to soften it up in the microwave for like 10 – 15 seconds so it’s scoopable. 

– Ellen

Veganizing Paula Deen?

4 May

Okay, I love Paula Deen.  Everything she cooks is filled with sticks and sticks of butter and other things that are very bad for you.  The gym I used to belong to would show the Food Network on some of their tvs and I totally watched Paula make pies while using the stairclimber.  But people complained and looking at pies while exercising became a big, fat memory.

I’ve never baked anything before that was vegan that didn’t come from a recipe that told me specifically that it was vegan and that the dairy/egg substitutions that it suggested would work and that it wasn’t going to taste totally gross.  Well, until now.  I wanted to try making something vegan all by myself and see how it would come out.  So I picked a Paula Deen recipe.  Something easy, that didn’t have a lot of ingredients.  I decided to make her Brown Sugar Chewies.

The only things I had to replace were half a stick of butter and an egg.  Easy-peasy.  For butter I used soy margarine.  For the egg, well, there are lots of choices.  I was going to use flax meal with water, but I decided that it might taste weird so I went with cornstarch and water instead.

 These bars are super quick to throw together, and I imagine they’d double well to make in a 9×13″ pan.

The ingredients!

1/4 cup non-dairy margarine

1 cup brown sugar

2 Tbsp. cornstarch mixed with 2 Tbsp. water

3/4 cup flour

1 tsp. baking powder

1/2 tsp. vanilla

1/4 cup chopped pecans

Directions!

I was really super organized when I made these.  Usually, I’m scrambling around looking for ingredients I’ve forgotten about, but I think it was just the fact that there’s hardly anything to these that just made it all flow.  Before I started anything, I mixed the cornstarch and the water in a little bowl and set it aside.  I also mixed the flour and the baking powder together in another bowl and set that aside too.  I got those things set and preheated my oven to 350F.

So put the butter in a pot and melt it on the stove.  Once it’s melted, add the brown sugar and stir until it’s all moistened.  Then add your cornstarch egg!  Mix that up all good.

Okay, mix in your flour and baking powder now, and stir it all up until everything’s nice and combined.  Last, stir in the vanilla and pecans.  So easy!

To bake it, I used a 8×8″ pan sprayed with cooking spray.  Or you could lightly oil it or use margarine or whatever you like to do.  Then I dumped in the batter and spread it out with my hands, because it was kind of sticky and a spatula wasn’t working.  My hands were clean.  I swear!

Put the pan in the oven and bake for 20 minutes.  Let cool, cut into bars, and devour.

To be honest, I didn’t wait until they were cool before I ate one.  When warm, they were crusty on top and ooey-gooey in the middle.  They tasted almost like a caramel brownie.  Once they were cooled, I think they tasted more like a caramel candy.  Not hard or chewy or anything, but they did have a very melty-in-the-mouth kind of consistency.

I took some to Bret and he ate five of them in under 24 hours, so I think maybe I was successful.  Now I feel more daring and am going to try something a little more challenging. 

– Ellen

Pumpkin Walnut Bread

17 Apr

So while I was away for work, we moved into a new office.  All I had to do was pack up my stuff, and when I got back everything was moved into my new office and all I had to do was organize.  Everyone else in the office took care of moving things.

To say thank you, I decided to bake for them.  I decided to make banana bread!

I usually keep a stock of bananas in my freezer just for banana bread.  However, I had used them to make muffins, and what I thought was bananas ended up being veggie hotdogs.  I couldn’t make hotdog bread!

 I had already decided on this banana bread recipe from The Post Punk Kitchen because it had a gazillion good reviews.  But no bananas.

I did have a can of pumpkin puree in my cabinet that I had bought to make this cheesecake thing that I never got around to.  So, work people are going to have pumpkin bread. 

Since I was already married to the banana bread recipe, I decided to stick to it and just sub out the bananas.  I also made some other substitutions.  Let’s get on with the recipe.

Ingredients!

1 cup turbinado sugar
1/2 cup soybean margarine at room temperature (I use Willow Run, decent stuff)
1 cup pumpkin puree
2 cups flour (if I were making this just for myself, I would use half unbleached/half whole wheat)
1/2 teaspoon baking soda
1/4 cup vanilla almond milk, mixed with 1 teaspoon apple cider vinegar (you can use soy milk or rice milk or whatever milk)
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/4 cup chopped walnuts

Directions!

Combine the flour, baking soda and spices.  You can sift it together if you want, but just fluffing it around with a fork works fine.  I have this nice old fashioned sifter that my mom bought me at a garage sale.  I asked her if I could actually use it and she said “Sure, why not?”  “Mom,” I says, “I think there’s bugs stuck in there.”  So anyway, I just use a fork.

 Cream the margarine and the sugar.  Add in the almond milk/vinegar, vanilla, and the pumpkin.  Mix it all up!

Add the wet mixture to the dry mixture and stir it until just moistened.  Dump it all in an oiled loaf pan, and sprinkle the walnuts on top.  Bake in a preheated 350F oven for about an hour.

I’m normally pretty impatient when it comes to baked goods and I always open the oven door to sneak a peak.  I was pretty busy while it was in the oven, so I checked it after it had been in the oven for an hour.  And it was done!  It had a perfectly rounded top, and the walnuts spread out beautifully.  Look!

Yum yum yum, straight out of the oven.

I had to make sure I wasn’t going to bring something totally gross in to my coworkers, so I cut a piece for myself.  Then I cut another piece.  Good bread!  The spices and sugar are more suited for bananas, and the pumpkin didn’t add quite as much sweetness.  I don’t like my quickbreads to be overly sweet, so it was fine with me.  I would add more cinnamon the next time, because I like lots of cinnamon. 

Dried cranberries or chocolate chips mixed in instead of the walnuts would be good, too.

I waited until my work people had tried some before I told them it was vegan.  One lady told me that she didn’t care what kind of -gan it was, it was really tasty.

Success!

– Ellen

Green Tea Soy Ice Cream

15 Apr

I scream, you scream, we all scream for – ah!  ice cream!  It makes the lactose intolerant cringe, the vegan shake their fist in.. disgust?  Jealousy?  And me, well, ice cream just makes me happy.

Substitutions is my favorite cooking game to play.  Let’s try to take the cream out of ice cream!  While we’re at it, let’s make it taste like green tea!  Why?  Because green tea ice cream is tasty.  That’s why.

Since matcha isn’t cheap, I looked around for a green tea soy cream online that I might be able to copy.  I couldn’t find such a thing, but I did find a great big handful of soy cream recipes with all sorts of other flavorings.  After reading through them, I got the basic ingredients down:

  • soy milk/soy cream
  • sugar
  • a thickening agent
  • an ice cream maker (duh)*

Okay, that’s simple!

Here are the ingredients!

2 cups soy milk

2 cups soy cream (or more soy milk, but it’s not gonna be as creamy)

3/4 cup sugar

2 Tbsp. arrowroot powder

2 Tbsp. matcha

1 tsp. vanilla extract

And here’s how we do:

Pour 1/4 cup of the soy milk into a little bowl.  Add in the arrowroot and whisk it all up.  This is an important first step because arrowroot doesn’t work like it should if it’s added directly to a boiling liquid.  So you need to mix it with something cooler first.  There’s science behind this!

You now have a slurry.  I don’t know about you, but nothing makes me hungrier than using the word “slurry”.

Add the matcha to this mixture, and whisk again. 

Now, add the rest of the soy milk, the soy cream, and the sugar to a big pot.  As soon as it starts to boil, take it off the heat.  Remember the slurry?  Now is when you mix it in.  The slurry, in all it’s scientific glory, is going to make your milk/cream/sugar mixture a bit thicker.  Not a lot thicker, it will thicken up more as it cools.  You can add the vanilla now if you want. 

 At this point, you have to be patient.  Set your pot on a counter top and let it cool down a bit.  Take a nap, read a book, pick your nose (but don’t forget to wash your hands before you start cooking again).  Once it’s room temperature, transfer the liquid to a lidded container and stick it in the fridge.  Go back to picking your nose.

It needs to be in the fridge for at least two hours to get nice and cool and ready for the ice cream maker.  But really, if you fall asleep or go out to a movie or something it wont hurt at all.

Last step!  Process the ice cream mixture in your ice cream maker for however long the instruction book says to.  Mine took about 25 minutes.

Eat!

Share with friends!  It makes a lot!

The only downside to this recipe is that once the ice cream is made and stored in the freezer, it gets pretty hard.  Not icy, just hard.  So before serving, you have to let it soften up in the fridge for about 30 minutes.

I have ambitions to try soy ice cream with silken tofu.  We’ll see how that turns out

– Ellen

* Okay you don’t really need an ice cream maker, but it sure does help.