Challenge Day 6 and Rosh Hashanah (again)

Between the holiday and other meals with family, consumption of my fresh foods has slowed down:

Breakfast- apple, pear

Yes, breakfast was the only meal that I succeeded in making use of anything on the list.

I started the morning off with an apple and agave for Rosh Hashanah. To a sweet and healthy new year.

Lunch was with family and friends at a Greek restaurant. We shared appetizers, and I had a falafel sandwich, although I probably would have been happy with just a big bowl of hummus and a spoon. (Right, Chels?)

Tonight's dinner was low key. My mom and dad hosted. As sous chef I prepared a pomegranate salad. I love pomegranate juice in smoothies, but I always avoided the oddly shaped pinkish purple fruit in the grocery store. I'd wonder: what would I do with that?

Well, now I know. And much to my surprise, it was quite simple.

And quite delicious in the salad, along with baby lettuces, red onion, mandarin oranges, and a raspberry-pomegranate vinaigrette.

I will make progress on this list tomorrow to kick off:

3 2 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 4 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 8? oz. baby carrots
1 lb. green beans
1 lb. cherry tomatoes
4 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 7 apples
Fresh thyme
Fresh basil


Note on the chocolate mint melties mentioned yesterday:

DELICIOUS. I'm not a big fan of mint in desserts, but I picked this recipe thinking that it would be an after-dinner cookie that others would enjoy. Well, others did enjoy them, but so did I. I enjoyed them yesterday after dinner, yesterday before bed, this afternoon, before dinner tonight, after dinner tonight... I didn't think Dreena Burton, author of Eat, Drink & Be Vegan, could beat her own chocolate chip cookies, but they have met their match.

Challenge Day 5 and Rosh Hashanah

Conquered:

Breakfast- pear, and the rest of those raspberries that aren't on the list
Lunch- polished off the cherry tomatoes

I made pasta for lunch today. Brown rice spaghetti (from Trader Joe's), roasted cherry tomatoes, olive oil, garlic, lemon juice, and red pepper flakes. Sometimes simple food really is the best.



I also baked cookies for our family dinner tonight. Chocolate mint melties from Eat, Drink & Be Vegan.


Happy New Year!


3 2 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 4 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 8? oz. baby carrots
1 lb. green beans
1 lb. cherry tomatoes
4 1 pear
2 bananas
2 plums
1 grapefruit
1 orange
10 8 apples
Fresh thyme
Fresh basil

Challenge Day 4

More victories:

Breakfast- pear, plus some raspberries that my parents bought for me last night (I didn't add them to the list because they will be gone in no time.)
Lunch- broccoli, half of the mushrooms, 1 red bell pepper

Today I whipped up a delicious stir-fry to bring to another baseball game. It wasn't quite as cold, and I enjoyed bringing my own takeout. Complete with chopsticks.

The best part, though, was that my brother's team won!

Dinner was with my family again tonight, so no foods to knock off there. Still thinking about a quinoa salad with the peppers and carrots. Also thinking about a pasta dish with the cherry tomatoes and possibly the mushrooms. Or risotto? We'll see.

3 2 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 4 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 8? oz. baby carrots
1 lb. green beans
1 lb. 8 oz. cherry tomatoes
4 2 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 8 apples
Fresh thyme
Fresh basil

Challenge Day 3

Accomplished:

Lunch- apple and some carrots
Snack- pear

No cooking today. I'm only including fresh produce on the list, so I didn't mention the 1/2 gallons of smoothie juices (Naked and Odwalla) my mom gave me. One of which expires tomorrow. Polished that off for breakfast.

After sitting outside in the COLD to watch my little brother's baseball game, kale soup leftovers made the perfect lunch.

Dinner will be out with the fam, so not much to cross off today.

Planning on knocking out some veggies with a stir-fry and/or quinoa salad tomorrow. Stay tuned.

3 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 8? oz. baby carrots
1 lb. green beans
1 lb. 8 oz. cherry tomatoes
4 3 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 8 apples
Fresh thyme
Fresh basil


Not to brag, but these just keep getting prettier:

Challenge Day 2

Today's feats:

Lunch- bunch of kale, yellow onion, some carrots

Snack- apple (with PB, of course)

I didn't knock as many things off the list today, mostly because I loved my lunch so much that I ate it for dinner, too.

I made kale soup for lunch. I know this soup wouldn't win a beauty pageant, but what it lacks in looks it more than makes up for in taste.


With quinoa, lentils, and kale blended with the flavors of curry, cumin, tahini, and a little chili sauce, this is one hearty, healthy soup.

3 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 14? oz. baby carrots
1 lb. green beans
1 lb. 8 oz. cherry tomatoes
4 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 9 apples
Fresh thyme
Fresh basil

Challenge Day 1

Here's what I've used up so far:

Breakfast - grapefruit
Lunch - green beans, red onion, and half of the cherry tomatoes
Snack - 2 plums
Dinner - a head of lettuce, 3 radishes, some carrots

A couple weeks ago I listed a few recipes on here so that I couldn't cop out on actually making them. Well, today I made the NYT's green beans (minus the sausages) for lunch.

The author wrote a short article to preface the recipe. Stereotypically, less crisp green beans are considered less refined. I also grew up in a household that valued crisp green beans, as well as other vegetables. I still prefer and prepare most of my cooked veggies this way. However, green beans prepared in this slow-cooked recipe soak up flavor as they soften. The end result is not mushy, but rather "soft and velvety." YUM.

I only made a couple changes. I cut down on the oil. I didn't measure, but I probably used about a tablespoon of oil plus a couple tablespoons of water to cook the onions. Also, I added garlic when I added the tomatoes. Finally, I used vegetable broth instead of water when the pan dried out during cooking.

Big bowl o' green beans made a tasty lunch. Leftovers are in the fridge.


This recipe knocked out my green beans and part of my cherry tomatoes. I had to buy thyme and basil, and, unfortunately, I have more left to use up. Add it to the list.

Snack time. I love fresh fruit, but I just wasn't feeling like eating these plums plain. So I went the less healthy route and cooked them in butter and sugar.


Finally, dinner was a delicious salad that I forgot to take a picture of until this point:


Yes, I eat my salads out of a mixing bowl.

And last but not least: fourth meal. Cinnamon sugar toast.


The list goes on:

3 red bell peppers
6 3 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 oz. mushrooms
1 head of kale
2 1 heads of romaine lettuce
1 lb. 14? oz. baby carrots
1 lb. green beans
1 lb. 8 oz. cherry tomatoes
4 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 apples
Fresh thyme
Fresh basil


One more thing:


It's not food. But some nice guy sent me these. Thank you.

Thanks Mom.

All week I've needed groceries. I've been making it by on peanut butter, cereal, and some carrots, but I wanted to COOK. My plans to grocery shop on Monday and Tuesday were foiled. Wednesday morning I finally got my groceries. No more than an hour later my mom called. To tell me that she had bought me groceries.

Ah, timing.

More specifically, my mom had bought some items for me and some bulk items that she wanted to share: red bell peppers, radishes, green beans, etc. Despite the timing, free groceries are one of the most exciting things that can happen to a student. So when I say thanks Mom, I really mean it.

I don't want anything to go to waste, so I am going to turn my excess of fresh food into a challenge.

This is the challenge: use everything before it goes bad.

These are the parameters:

3 red bell peppers
6 radishes
1 head of broccoli
1 red onion
1 yellow onion
9 oz. mushrooms
1 head of kale
2 heads of romaine lettuce
1 lb. baby carrots
1 lb. green beans
1 lb. cherry tomatoes
4 pears
2 bananas
2 plums
1 grapefruit
1 orange
10 apples

This is a lot of fresh food for one little person. Luckily, I have a big stomach and lots of Tupperware for leftovers.

Let's talk nutrition.

This morning the New York Times featured an article about supplementation in foods: Superfood or Monster From the Deep?. As you may know, public health campaigns (!) to supplement food were effective in fighting goiter and rickets. The author of the article points out that this supplementation occurred after rigorous scientific testing proved the effectiveness of fortifying specific foods with specific nutrients. However, today the food industry has much leeway when it comes to supplementing one food into another and claiming the benefits of both. Additives in everything from orange juice to waffles that supposedly boost the food's nutritional value are called "nutraceuticals."

For instance, the author described a chocolate bar that contains 30 fruits and vegetables, such as "broccoli, cranberries, nectarines, parsley, pomegranates, and watermelon," in powdered form. Personally, I love broccoli and kale. Of course, I know my mom will read that and think, "Sure you do. NOW." As a formerly picky eater, I understand that not everyone is fond of green vegetables and other healthy foods. But is a chocolate bar with powered vegetables really the answer? What's the exchange rate? One serving of vegetables for a load of sugar and fat? And do vegetables in this powdered form really maintain their nutritional value?

I know food industries are out to make money, but it's pretty sad that we, the consumers, eat this stuff up (pun intended). After all, the FDA does not strictly regulate the claims of nutriceutical foods. Instead of relying on these supplemented foods, why not just eat the supplement in its original form? Don't hope enjoy the benefits of plant phytols and antioxidants from candy or cereal; just eat fruits and vegetables.

Ideas like nutraceuticals make me rant because they only drive us further from real nutrition. These products thrive because we are aware of our nutritional deficiencies. But in a country where obesity proportions seem to be increasing every day and heart disease is the number one cause of death, we need to focus on bigger nutrition and lifestyle changes than fortified ketchup.

How did I learn to cook healthy, vegan food? On the internet. If you think you don't like a certain healthy food, try preparing it in a new way. I once sat at the table for over two hours as a teenager refusing to eat eggplant. Now I love it. However, it took some trial and error. When I learned how to cook eggplant, I realized that I like it really mushy. Maybe not the healthiest way to cook it, but better than not eating it at all.

It takes more effort to learn to cook the foods you don't currently incorporate into your diet than to pick up a bottle of orange juice or a box of cereal at the grocery store, but the nutritional benefits are far greater.

Mark Bittman put it best: Eat food. Not too much. Mostly fruits and vegetables.

Almost cooking.

I know this is a pathetic representation of a "home-cooked" meal, but truth be told this is one of my favorites.


Ezekiel sprouted whole wheat bread, natural peanut butter, and banana slices.

I can even go so far as to claim that there is an art to this creation.

Spread peanut butter over frozen bread and top with banana slices. Then toss the whole thing in the toaster oven.

The bread must be frozen in order for it to toast in the same amount of time that it takes the peanut butter to become warm and the bananas to soften. This is chemistry in action. I knew that degree would come in handy.

It's food, but I didn't make it.

Today my Grams and I ate at one of my favorite restaurants in the Twin Cities: French Meadow. I had the sweet corn arepas. Corn cakes, vegan sausage, and red bell peppers, covered in a balsamic reduction and served atop a bed of baby spinach.


As you can tell, I didn't think twice about digging in before taking a photo. The photo doesn't do it justice. It took me even longer to consider taking a photo of my dessert. This is what remained when I realized my error while enjoying the last of my cake in bed.


So that I don't flake out on actually cooking things, here are some recipes that I are on my list:
P.F. Chang's Ma Po Tofu
Pizza Luce's rinotta cheese
NYT's green beans (minus the sausage)

For Chelsea

My friend, Chelsea, assigned me to start a blog today. She inspired me with her new blog about her exciting life in Mexico City, and when I shared that I had wanted to start a blog about vegan food, she told me to do it. Now.

Forget the fact that I have real work to do today. This is my new project. Project Veganism.

So I would like to dedicate this blog to her. We shared a kitchen the size of a closet for two years. We shared our meals, and we even shared vegan enchiladas and countless cookies, cupcakes, and banana breads with doubtful omnivores. So, Chels, since we can't cook together anymore, I'll share my cooking, as well as my occasional rants about animal rights, the environment, the media, and maybe even healthcare here.

There are dozens, maybe even thousands, of vegan blogs disproving misconceptions about veganism. But another one can't hurt. Here's my two cents.