Tag Archives: sandwich

Halloween!

1 Nov

Hooray! Yesterday was Halloween! And today I am sad because I have to wait a whole year for it to happen again.

We started our celebrations early by heading to Rochester last weekend to visit friends and have fun. It was great! We got to hang out with friends, sleep in (!!!!!!), go to a museum, eat sorbet/frozen yogurt with ENDLESS TOPPINGS, and drink lots of cider with whiskey.

Before we left on our journey, I made a tasty dinner:

 

This is yet another meal from Appetite for Reduction, Unfried Fried Rice and Lettuce Wraps with Hoisin-Mustard Tofu.  I’ve made the tofu before, and it is one of my favorite things.  The rice was new.  It came out perfect!  I cooked the rice earlier in the day so it had some time to cool down before I unfried it, and it was wonderful.  To bulk it up a little, I added some steamed carrots and butternut squash cubes.  The butternut squash was a random thing and I wasn’t sure how it would taste.  It worked, though!  It gave a little bit of sweet, and the added sriracha added heat.  So good.

We were back in New Hampshire for real Halloween, and I celebrated during the day by doing a Zombies, Run! mission on my lunch break.  I had sore legs from weight training the day before, but I managed to evade the zombies anyway.

Paul and I both had crummy days at work, so I wasn’t sure we wanted to do anything for Halloween night.  But we managed to put our grumps away for a while, and headed out to Portsmouth.  It was our first time there, but I had heard that they know how to do Halloween right.  And they do!  There was a Halloween parade going on, but we missed most of it.  No worries, though, we had other plans.

We headed for a quick bite to eat at The Friendly Toast, a diner-style restaurant that my friend Colleen had raved about.  They have a decent selection of vegan-friendly foods, good beers available, and the most wonderful, kitschy decor.  It wasn’t very crowded, thanks to people being too busy cavorting in the streets, so our food came quickly.  We both had the Vegan Valhalla – a burrito filled with brown rice, portobello mushrooms, and tofu.  I had mine with home fries, which I was so glad to hear were not cooked using butter!  Yay!  Paul had sweet potato fries, and they were fantastic.

It was also nice that they had soy milk for the coffee.  Yeah, it’s such a small thing.  But Concord seems to not know that soy milk or any non-dairy milk drink is a thing.

Anyway, our main plan for the night was to go see Texas Chainsaw Massacre at the Portsmouth Music Hall Loft.  One of my favorite movies, and one Paul had never seen before.  The crowd was small and full of friendly people, and they had special cocktails available for the night (you can even bring them right into the theater – holy crap I love this place!)

We both had a drink called the Massacre:

 

It was made of vodka, tequila, and ginger ale.  Whaaaat?  Tequila and ginger ale?  I know ginger ale (or beer) goes well with a lot of liquors, but I’d never tried it with tequila.  And well, it worked.  Now, to make them at home.

We had a lot of fun at the movie, people were really into it and I left feeling happier than I have in a while.  Thanks, Portsmouth!

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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!:

What I Ate Wednesday – Cool Slaw Edition!

25 Jul

Hey Happy What I Ate Wednesday!

This is what I ate yesterday!  Happy What I Ate Tuesday!

My food was not all that exciting on Tuesday, but it was pretty tasty.  I started work at 8 instead of my usual 9am start, since I was quitting earlier to go to a doctor appointment. I woke up and scarfed down some Ezekiel toast with chunky natural peanut butter and a smoothie made with mixed tropical fruits, plain unsweetened almond milk, vanilla brown rice protein powder, and stevia. Good stuff!

Around midmorning I got really sleepy and not so great feeling. I sort of moped around for a while until lunchtime.

Guess what? I ate a salad! Yep, I always eat a salad. This one had lots of veggies, edamame, and red pepper hummus. I picked up a random tub of hummus at the not-so-great grocery store across the street and I think I might throw it out. Not so great.

I went to my doctor appointment and didn’t really think I’d be out long. But I ended up sitting in the waiting room for a long time, which was no big deal. Like three ladies were in labor. I wasn’t in labor. I can wait!

When I got home though, I was hungry. I had a run coming up, albeit a short one, so I had some fruit to try to keep my belly calm. Nectarines are so good!

I forgot to take a picture of my pre-run coconut date roll. Whoops!

Paul and I ran our short three miles at around 7. I felt like I was working way harder for the speed I was going at. But it was super windy and wind makes me breathe funny. We both felt, well, winded when we were done. But we got it done and that’s what counts! Tonight is five miles. Whoop whoop.

After watering/fertilizing the garden, we came in to make dinner. I had this idea that portobello mushrooms and guacamole would go together well, and Paul wanted cool slaw. I hadn’t made cool slaw in a while, so we both got what we were craving!

So we grilled portobellos, sliced them and ate them in pitas with guacamole, lettuce and tomato. Yum! The cool slaw was awesome both on the side, and tucked inside the pitas Baha-style. You might be wondering what cool slaw is. Well, it’s only the most awesome low-fat vegan coleslaw recipe around. It’s Cool Slaw!

Cool Slaw
adapted from Appetite for Reduction

Ingredients
1/4 cup raw almonds, soaked at least one hour
1/2 cup water
2 Tbsp. chopped shallots
5 tsp. apple cider vinegar
1 tsp. dijon mustard
1 tsp. agave nectar
1/2 tsp. sea salt
fresh ground black pepper
2-4 Tbsp. reduced fat Vegenaise, to taste
1lb. packaged cole slaw mix or shredded cabbage

Directions
Add the drained cashews, water, shallots, vinegar, mustard, agave nectar, salt and pepper to a blender. Blend on high until the mixture is smooth, scraping down the sides with a rubber spatula if needed.

Combine the coleslaw mix or cabbage to a bowl, and add the dressing from your blender. Mix well to combine. Add Vegenaise to taste.

So good! I like the recipe without the Vegenaise, but with it is a whole ‘nother level. But I put Vegenaise on lots of things, so. Blush.

So there we go. I capped the night off with a skinny person beer.

Spicy Peanut Tofu Burgers

18 Mar

Woah dang, I have successfully recreated a burger that I used to eat when meat did not gross me out so much.  Actually I not only recreated it, but I made it way better.

I would make turkey burgers with some finely chopped onion and A Taste of Thai Spicy Peanut Bake, which is like Shake ‘n’ Bake, only with peanuts and spices and lemongrass.  It made the usually dry ground turkey nice and moist and peanutty.

But you know, turkey.  Gross.

I know people have made burgers out of tofu, but I had absolutely no faith that I could create something that actually held together and wasn’t a big mess.  I decided to try anyway.  These baked burgers are fully of spicy peanut flavor, and the flour and fat from the peanut bake allowed for a nice brown crust despite not being fried.  The spice is balanced nicely with the grated sweet potato.  Like always, go ahead and fry them if that’s your thing.  But why would you if they look this good baked?

I’m convinced these would be delightful with a Sriracha/Nayonaise mixture, but since I’m out of both I topped my burger with some spicy barbecue sauce.  My combination made four good sized burgers and I froze two of them, so I’ll have to go shopping and try it.  I’ve heard that tofu burgers get firmer when frozen and reheated, just like plain tofu, so I’m interested in seeing how they are at a later date.  Even fresh out of the oven they held their shape when I lifted them out of the pan with a spatula.  My tofu burger fear went unrealized!

Spicy Peanut Tofu Burgers

makes 4 burgers

1/2 block firm tofu

1/2 small sweet potato, grated

1/2 small onion, grated

1/4 cup whole wheat pastry flour

1 1/2 Tbsp. nutritional yeast

20 g A Taste of Thai Spicy Peanut Bake

1 Tbsp low sodium soy sauce

1) Squeeze as much water from the tofu as possible, and crumble in a medium bowl.  Add the grated sweet potato and onion and mix well.

2) Add the remaining ingredients and stir until combined.  Form into four burgers with your hands.

3) Cook on a lightly oiled baking sheet in a 350F oven for 20 minutes, flipping once.

4) EAT!

Tempeh Reubens!

7 Jul

Best sandwich ever.  I’ve never had a meat reuben.  But I bet they’re nowhere near as awesome as tempeh reubens.

So Bret came to visit over the weekend and I had foods ready and waiting for him when he got here.  And I really wanted reubens and I knew Bret likes them and I figured if he didn’t want reubens then he could just watch me eating them while making loud chomping noises.  But it turns out Bret really likes reubens a bunch so it worked out super well.

I never make them because it seems like a lot of work.  But really it’s not and I’m just lazy. 

You really just need a marinade for the tempeh.  Mine consisted of this:

1/2 cup water

1/3 cup tamari

1 tsp cumin

1/2 tsp caraway

2 tsp mustard

1 tsp minced garlic

1/4 cup olive oil

(The marinade was borrowed from The Vegan Cooking School archives)

I cut an 8oz. block of tempeh into six pieces and put it in a roasting pan with the marinade and let it sit for a few minutes while I did some other stuff.  I suppose you could let it sit in the marinade for a longer period of time but I don’t really think it’s necessary.  I baked the tempeh at 400F for about 45 minutes.  Pretty much  just until all the marinade is gone from the pan and it smells real good.

While it was cooking I mixed up some thousand island dressing, which was pretty much equal parts nayonaise, ketchup and sweet relish.

So really the only thing left was assembly.  I bought some awesome rye bread that Heidelberg’s makes.  They make bread out of real bread ingredients, without all sorts of weird preservatives and things.  Good stuff.  I heated up some sauerkraut and sliced up an avocado.

Assembly goes like this: 1 slice bread -> big glop of thousand island -> two pieces of tempeh -> big glop of sauerkraut -> slices of avocado -> another piece of bread.  Cut in half.  Nom nom nom.

I managed to snag a picture of mine before devouring it.

I also made up a bowl of macaroni salad that Bret liked a whole bunch and I liked a whole bunch.  I don’t really remember measurements or anything but it was pasta, nayonaise, apple cider vinegar, salt, sugar, pepper, jalapeno and scallions.  Really simple and so tasty that we ate the rest for breakfast on Sunday.

-Ellen

Frozen Tofu is Most Best

16 Apr

I bought two blocks of tofu right before I left town for a week on a work trip. I knew they wouldn’t go bad, but I decided to throw one block into the freezer so I could do fun things with it when I got back home.

When I got home from Pittsburgh, I looked at the block of tofu in my freezer and considered my options. I could

  1. Plant it in my backyard and hope for a tofu tree
  2. Dress it up in a cute outfit and have a tea party
  3. Make it into grilled tofu sandwiches

I was pretty hungry, and didn’t really want to wait around for my tofu tree. Nor could I be rude enough to eat someone I’ve invited to a tea party. So I went with the sandwiches.

I started cooking tofu about five years ago. My first experience with it was a big mess of mushy tofu and five spice powder. Lessons were learned, including the difference between silken and firm tofu and that it has to be well drained and pressed. You don’t need to tell me more than four or five times.

So yadda yadda, I feel as if I’m experienced with tofu. The texture changes once you freeze and defrost tofu. It’s chewy and porous and much more firm. Perfect for sandwiches!

What I did was basic. It was just me eating, so there was no need for anything fancypants. I marinated the frozen, defrosted, drained, sliced, pressed tofu in barbecue sauce. Grilled it on my George Foreman Lean Mean Fat-Reducing Grilling Machine. Caramelized some onions. Wrapped it in a flatbread. Made a simple green salad. Ate!

This tofu's all up in my grill

-Ellen