Just a Reminder That We are Allowed to Eat Whatever We Want

Just because you are vegan doesn't mean you can't miss out on Cheesy Kale Hot Dog Sammich Time.

Just a reminder. And a poem (that's not really a poem at all but actually just an excerpt from "Pilgrim at Tinker Creek" by the beautiful Annie Dillard) to commemorate.

Thomas Merton wrote, "there is always temptation to diddle around in the contemplative life, making itsy-bitsy statues." There is always an enormous temptation in all of life to diddle around by making itsy-bitsy friends and meals and journeys for years on end. It is all so self-conscious, so apparently moral, to step aside from the gaps where the creeks and the winds pour down, saying, I never merited this grace, quite rightly, and then to sulk along the rest of your days on the edge of rage.

I won't have it. The world is wilder than that in all directions, more dangerous and bitter, more extravagant and bright. We are making hay when we should be making whoopee; we are raising tomatoes when we should be raising Cain, or Lazarus.

...served with sweet and spicy brown mustard. Duh :)

Shaken Vanilla Chai

The sun is out and it is high time for midday cocktails!

One of the many perks of the Starbucks barista life is the plethora of markouts we are given. Each partner is allotted one pound of whole bean coffee, one box of K-cups, one tin of Tazo tea or one box of chai concentrate every week! Amazing. So you know imma whip up some springtime cocktails with my partner benefit. This is sweet, a little spicy and perfectly caffeinated. 

This has been my go-to the past few weeks. Here's how you make it.

1/2 Cup chai tea concentrate

1/2 Cup vanilla soymilk

2 oz. rum

1 scoop ice

Shake all ingredients. Strain and serve chilled over one cube of ice. Garnish with cinnamon and Annie Dillard.

This is My Buddha Bowl (and a ramble on vegan running)

This was my last cooked dish before my most recent half-marathon, and I gotta say, it definitely energized me to finish. It's amazing what we can accomplish with plant power when we are not hungover!!

Here's what went into this bowl:

Citrus Black Beans and Rice
Coconut-Roasted Brussel Sprouts
Steamed Kale
Baked Peanut Tofu

#yumtown

The kale and the Brussel Sprouts are pretty self-explanatory, so I won't delve into detail with them here. But let's talk about how this all went down. A lot of people ask me about how to cook certain things sometimes, and I always tell them that most of the time, it's a simple process - you just need to get your timing right. Which gets easier the more you cook! How convenient.

First, preheat your oven to 400. Thankfully, the sprouts and the tofu need about the same time to roast/bake, so no headache needed with your oven. While your oven is preheating, mix the tofu sauce. Here's what you'll need:

1/2 Cup peanut butter (chunky - always chunky in my world!)
2 Tbl Bragg's liquid aminos
1 tsp sesame oil
1/4 Cup water
1 Tbl brown sugar

Whisk all ingredients together really well. Then toss with well-pressed, cubed tofu. I used about 1/3 a block with this dish, since I was only serving one.

[crickets]

Throw your tofu in a glass baking dish and prepare your sprouts. I love sprouts because they are super easy and not as terrible tasting as childhood folklore holds. Also they are good for you? Half them (because it's precious) and place face down in a cast iron skillet. Sprinkle with salt and pepper.

Once your oven is heated, throw those suckers in. About 5 minutes later, take one spoonful of coconut oil and toss it in your cast iron wherever you please. This will seep through the Brussel Sprouts and make them mega-tasty. Now close the oven, you dummy!

The cool part here is that you get to wait another 20 minutes before needing to do anything again. You can do dishes or push-ups or laundry or update your blog (nope) or chase your roommate around the house for a good old fashioned tickle fight or walk to Spencer's for a double espresso. But after the first 20 minutes of roasting, take both dishes out and flip them to let the other sides bake evenly. Then put them in for another 20 minutes. (For English majors, this is a total of FORTY minutes for baking).

After you've gotten from espresso from Spencer's and have flipped your oven babies, start the rice. This stuff is BOMB and I must give a huge shoutout to my boy Justin Philalack (roommate and culinary artist extraordinare) for this inspiration. It's easy peasy, delicious and full of nutrients perfect for kicking ass at a half-marathon in a relentless rainstorm.

Grab these things:

rice (however much suits your fancy)
1 can black beans
1/2 orange peel, minced
2 cloves minced garlic
2 Tbl Braggs liquid aminos
1 tsp ginger powder, or 2 tsp fresh minced ginger (better. obvi)

Cook the rice first. This should be simple. Meanwhile, in a medium saucepan, heat the garlic in a dab of olive oil over medium for about 2 minutes. Add the orange peel and stir to incorporate for about 1 minute. Then stir in the rest of the ingredients, and heat on low, stirring occasionally, until the rice is finished. Once it's done, drain the rice and incorporate into the black beans.

Done! Somewhere in there should be the steaming of a good handful of kale. But all it requires is 5 minutes of heating in a pan (with a little bit of water) with a saucepan lid over the kale to keep in the steam. Duuh easy.

This was the longest race as a vegan, and I gotta say, it felt pretty damn good. I know I didn't train well enough, but adrenaline and crowds and Katy Perry and American-flag-guy and goal-setting got me through it. It's unfortunate that we have grown up believing that animal products supply us with bountiful nutrients we can't get anywhere else - that are in fact vital to a physically demanding lifestyle.

Just for example, this meal alone (one serving) contains the following:

Vitamin C -294%. Vitamin C forms important proteins that build tendons, ligaments, blood vessels and skin. It also acts as an enzyme in the breaking down of all your delicious front-porch meals, AND acts as an antioxidant to clean up the mess that all those free radicals make when you break down food. Vitamin C keeps you younger longer and keeps your body functioning with efficiency!

Iron - 71%. Some vegans/vegetarians don't get enough iron in their diet, which is simply because they don't eat enough vegetables. It is found in lots of animal products but is just as abundant in dense vegetables. We need iron to make certain proteins in our body, and also to carry oxygen to blood.

Vitamin B-6 - 40%. Protein is essential to building muscle mass to prepare for a race, but it is nothing without a good dose of B-6, which is crucial in breaking down those proteins. It also produces antibodies that fight diseases and keep your immune system strong.

Magnesium - 42%. One silly obscure mineral that is actually involved in more than 300 biochemical functions in your body. It helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system, and keeps bones strong. It also helps regulate blood sugar levels, promotes normal blood pressure, and is involved with metabolism and protein synthesis. Woah!

Vitamin A - 133%. Helps maintain healthy skin, teeth, skeletal and soft tissues, mucus membranes, etc. This stuff helps keep us healthy when we are putting our physical bodies under great stress.

Calcium - 53%. Clearly very important for keeping your bones strong! It also helps the messaging system between the nerves and muscles and brain efficient.

Protein - 39 grams. Any vegan gets this question all the time - "But where do you get your protein??????" It can get frustrating talking with people who refuse to believe that you are in fact getting enough nutrition to be a runner, cyclist, casual waterpark volleyballer, etc. on a plant-based diet. I don't want to hop up on a conspiracy-theorist soap box or anything, but there truly is a LOT of nutritional propaganda put out there by the meat industry. They want us to believe that a) we need more protein than we do and b) that we can only obtain said massive amounts of protein through animal products.Check out the Vegetarian Resource Guide for a more detailed breakdown on the nutrients at play here.

Potassium - 831 mg. Potassium is important. The end.

Vitamin K - 600%. What???? That's like, 6 times more than what is recommended by our socialist president Barack Hussein Obama???! Check it out - kale is super high in Vitamin K, which is good for your blood and good for your bones. It helps prevent calcification in your arteries AND is good for your liver.

Fiber - 87%. Besides the obvious benefit of keeping you "regular," which is a HUGE advantage to a fiber-rich diet (vegans are the quickest poopers), it also can reduce your risk for breast cancer.


Now that I am finished with the half-marathon, I am now training for my FIRST FULL in October! It's terrifying and exciting and I can't wait to share how it's going. If you are a vegan athlete, holler and me and share your favorite pre-race recipes!

Pumpkin Seed Corn Fritters with Mushroom Gravy

"It's kind of like biscuits and gravy?"

I like this brunch alternative to biscuits and gravy because it's teeny bit more nutritional than the traditional biscuit and also because MUSHROOMS. <3

Also they are pretty easy. People have doubts, naturally, about vegan gravy but I say it is a) delicious and b) simple. I happened to have some seasoned vegetable oil leftover from making fried sweet potato fritters, so that works perfect if you have some sitting around. If not, just use regular vegetable oil.

Here's how the gravy goes down (make this first):

1 Cup chopped mushrooms
1/2 Tbl soy sauce
2 Cups almond milk (or your preferred nondairy milk)
1/2 Cup all-purpose flour (plus more to taste)
1 tsp ground thyme
1 1/2 Tbl black pepper
1 Tbl salt
1 tsp cayenne pepper
1 Tbl seasoned vegetable oil

Heat the soy sauce in a medium saucepan over medium heat for about one minute. Then toss in the mushrooms, along with the thyme, pepper, salt and cayenne and satueé for 2 minutes, stirring constantly. Add the vegetable oil and sauteé for another 3 minutes.

Next, add the almond milk and give it a good stir. Gradually add the flour, roughly 1 tablespoon at a time, and it will slowly thicken. Continue to add as needed until you reach desired consistency.

Meanwhile (or shortly thereafter), prepare your corn cakes. I've been doing a lot of corn cakes lately so if you haven't caught on yet, here's the recipe for the pumpkin seed version:

1 cup cornmeal
1/2 cup flour1 tsp baking powder1/2 tsp salt1 cup chopped pumpkin seeds1/2 tsp black pepper1/2 Tbl white sugar
1 Tbl apple cider vinegar1/4 Cup almond milk or soy milk1 Tbl canola oil


In a cast iron skillet, heat the pumpkin seeds on medium heat for about 3 minutes, stirring constantly. This will give them a good toasting. Remove from heat and set aside.

In a medium mixing bowl, whisk together your flour, cornmeal, baking powder, salt, pumpkin seeds, pepper and sugar. In a separate bowl, curdle the almond milk with the apple cider vinegar and let sit for about one minute. Then add the milk/AC vinegar mixture to the dry mix, along with the canola oil. Mix until thoroughly combined.

Spoon drops of the batter into a heated cast iron skillet with about 1/4" canola oil in it. Fry these on medium heat, flipping every couple minutes, until a nice toasty brown.

The great thing about gravy is that it can always be reheated on the stove, stirred and served up warm. So if your timing isn't perfect, heat that stuff up, give it a good stir and call it a day. Serve the fritters warm with gravy poured on top.

Serve with beer on the porch. 

Mushroom Quinoa Stuffed Peppers

I love this dish for its simplicity in preparation and its complexity in taste. I try to buy peppers from my local farmer's market when they are in season, but when I can't these sweet mini peppers from Kroger's are SO clutch! They come in a bag for around $3 and are delicious.

First preheat your oven to 375, then prepare your filling:

1 Cup quinoa
2 Cups water
1 cube not chikn bouillon
1 Cup chopped mushrooms
1 Cup chopped kale
2 Tbl Braggs liquid aminos

In a medium saucepan, bring the quinoa and water to a boil, then reduce heat to medium-low and cover. Simmer for 10 minutes. Then, add the bouillon and simmer, covered, for another 5 minutes. Drain any excess and remove from heat.

Next heat the olive oil in a skillet over medium for 2 minutes. Add the Braggs, mushrooms and chopped kale and sauteé for about 2 minutes. Add the quinoa and cook for another 2 minutes. Remove from heat.

Take your peppers and slice off the tops. Remove any seeds and toss in 1 Tbl olive oil. Stuff with your quinoa mix. Replace the tops of the peppers once they are stuffed, place in a shallow casserole dish and bake for 30 minutes.

Yay! Easy peasy!

Broccoli Corncake Stacks with Red Pepper and Creamy Garlic Thai Sauce

Whew! This one was a doozy but I am so thankful we got it done.

Not sure if I've mentioned this (lol?) but I work two jobs. Most of my meals aim to be quick, easy and hangover-friendly. But I rarely get to host dinner parties so intentionally I made this dish work-intensive. I don't really get many opportunities to do that anymore so here we go!

I've been really into stacks lately - an easy way to make simple ingredients elegant. Here's what's in this one:

layer one - broccoli corncakes
layer two - kale and mushroom
layer three - seasoned quinoa
layer four - cashews and red pepper
layer five - creamy garlic thai sauce

The kale and mushroom are relatively self-explanatory, so today I'll just focus on the broccoli corncakes and the toppings.

The corncakes were naturally the first layer I worked on, because they required the most prep and cook time. Here's how I built them:

1 cup cornmeal
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped broccoli
1/2 tsp black pepper
1/2 Tbl white sugar
1/4 Cup almond milk or soy milk
1 Tbl canola oil

Combine all dry ingredients, then mix with the soymilk and oil. Fry in a cast iron skillet with 1 Tbl heated olive oil, flipping once golden brown. Let sit on a paper towel to dry.

Once you have your other layers made, let's look at the creamy garlic thai sauce. Here are the ingredients:

2 tsp garlic powder
1/2 tsp thyme
1 Tbl red curry paste
2 tsp yellow curry powder
1 tsp black pepper
1/2 tsp salt
1/2 cup vegan sour cream (I use Tofutti sour cream because it's non-hydrogenated)
2 Tbl soy sauce
1 Tbl chili garlic sauce

Whisk together all ingredients.

The last layer I prepared in this dish was the cashews and red pepper, because it's more important that those are served hot. Here's what I used:

1 cup roasted, salted cashews
1/2 red bell pepper, diced
1/2 Tbl olive oil

Heat the olive oil on med-high in a skillet, then toss in the peppers once you can see the currents in the oils. Give the peppers two minutes to release their aromas, then toss in the cashews, and stir until the cashews are toasted.

See this post on layering and stacking and being all fancy pants.

Easy Avocado Bruschetta

I love this dish! It is a perfect quick, elegant appetizer if you are ever entertaining. I don't get to have many dinner parties, so I made sure to make this particular one super special. This was my first course - super easy to prepare while you're working on your main dish. And who can resist avocado?

Here's what you need:

1/2 loaf french-style bread
1 avocado, diced
1/2 tomato, sliced
Roughly 15 leaves fresh basil, chopped
2 Tbl olive oil;

Preheat your oven to 350. Slice french bread diagonally, so that the surface area of the dough is a few inches. Brush with olive oil and bake on a cookie sheet for 10 minutes.

While your bread is toasting, toss together the avocado, tomato, basil and olive oil in a medium-sized bowl.

When your bread is finished, spoon the tomato mixture onto the bread slices. Serve with a fancy pants cocktail while you're frantically putting together your main dish!