15% OFF Calorie Free Noodles with coupon code "2LOWCARB"
Powered by MaxBlogPress 

Archive for August, 2006

lunch with a friend

Tuesday, August 15th, 2006

On Saturday, I had a friend over, ostensibly so we could prepare for an upcoming one-day chess tournament. We didn’t get much study in, but we did share a healthy impromptu meal, a beer, and good conversation.

Earlier in the week, as we planned our get-together, I asked what he wanted for lunch. He insisted anything I made would be delicious. Aw, shucks. :)

He then offered to bring ingredients to help. So, I turned it around and suggested he pick up any veggies he might feel like on that particular day, and we’d whip up something on-the-fly. His contributions: butternut squash and a good local beer. Sweet!

It must have been good, because by the time I got the camera out, after serving him first, he had already eaten most of the roasted squash, made with my favorite 3 C’s: cinnamon, cumin, and a touch of chipotle. Not only that, he self-consciously rolled over his corn to show the most uneaten side. LOL. :D

The meal consisted of a mild, yet flavorful, Indian dahl made with yellow split peas, corn on the cob, the aforementioned roasted butternut squash, and a salad of mustard greens with balsamic vinegar. We got a few laughs from the absolutely stunning sinus-clearing abilities of the raw greens, like that of good wasabi at a Japanese restaurant.

Here are the numbers. Aside from the beer, a relatively low-cal, yet nutritious and hearty meal.

yellow split peas23016
corn on the cob782
butternut squash601
mustard greens141
12 ounce beer1451

(*) tomato puree, onions, peppers, and
Smart Balance Light Buttery Spread with Flax Oil

ka-plum! garlic spread

Sunday, August 13th, 2006

The vegan_cookoff this week has offered up a tough one: kale. Why is that such a challenge for me? Well, it’s certainly not because I dislike kale, rather the opposite: I have it at least every other day, but often just raw by itself. So, what to offer up as a recipe? A salad?! That’s one option; I do have a few favorite combinations, after all.

Instead, I created the following spread, which I have named in dedication to the beautiful vegan dancer Tonya Kay, who is currently a contestant on the ridiculous reality show Who Wants To Be A Superhero on the SciFi Channel.

1.5 ounces raw destemmed kale
1 large ripe plum (or peach)
1 large deseeded jalapeno
7 ounces firm tofu
1 Tablespoon garlic powder
1/4 teaspoon ground black pepper

Place chopped plum and minced jalapeno into bottom of blender jar. Add roughly hand-shredded kale and puree. Once smooth, add tofu and continue blending. Lastly, sprinkle in spices and finish with a final whir.

Pour into a small container and refrigerate. Use as a sandwich spread with lettuce and tomatoes.

Update: I just wanted to add that I had this today as the sauce for my linguine with tomatoes, broccoli, and onions. Mmmmm…


Friday, August 11th, 2006

I made this last week, as in the photo, and again tonight, with the addition of fried homemade seitan strips.

Here we have konjac sagnarelli noodles in a rich sauce of Lewis Labs Brewer’s Yeast, sauteed mushrooms and onions, served with roasted veggies and garlic.

Get the recipe in Vegan Done Light.

The Chubby Vegan

Tuesday, August 8th, 2006

I couldn’t resist. Sure made me laugh. :D

My Cookbook:

Help get out the word and
make money as an affiliate