April 2nd, 2005

Any vegan dancers/athletes out there?

I work every day from 9am-5pm and then most nights I study dance until around 9pm, making it so I'm not home until 10pm.  I'm not sure if I'm eating well enough, although I think my diet is good for the most part.  If any of you have a similar schedule, I'm wondering what you eat before your period of physical activity and when you're hungry late at night afterwards.  Because I have to get up early every morning for work and I'm trying to lose weight (just a few pounds), I try not to eat too much before bed.  It's difficult not to do because after dancing for a a few hours and having had my "dinner" at 4pm, I'm pretty hungry by 10pm.  By "dinner" I've figured out that the only thing I can eat (for now) that won't make me sick or sleepy during dance at 6pm, is a peanut butter and banana (or other yummy fruit) sandwich. I'd love your suggestions for other options you think might be good for my mini-dinner and also for my lunch.  Thanks!

Here's what my daily menu looks like now:Collapse )

(no subject)

Hi everyone. Ive been vegan about four or five years now and I need some help gaining healthy weight. Im about 6'5 and 170lbs and I work out just about every day, so you see my dilemma. I eat a lot of food, mostly simple meals, but I have a pretty fast metabolism as well. Does anyone know what foods are a good source to gain weight but also healthy? I could use any recipes whether it be from smoothies or full meals. Thanks!

Radishes

I got some radishes with my produce delivery this week, and I'm kind of stumped. I'd like to do something with them where they're the main event. I know I could put them in a salad or a stir-fry or something, but are there any radish-centric recipes in existence? I've searched a lot of Web sites and come up with not much.

Has anyone every tried roasting them? I think that might be nice. Any other suggestions for my radishes?

Farmer's Markets

Thought I would x-post this here from daily_granola even though I didn't do the original post. The person include a link to find farmer's markets where you live. I SO cannot wait til the one near me starts up (in a few weeks).

Also - probably not savvy enough for the vegan gourmets out there - but for the cheap and lazy, here are a few uses for some fresh veggies. They meet all my requirements for good recipes - few ingredients, don't need to measure, not too expensive.

If anyone has a good use for broccoli, please let me know (and feel free to add it in the comments on the post I linked to above). Just to give you a starting point, I prefer it cooked to raw, I do not like ranch dressing, and I LOVE broccoli when it is cooked Asian style but abhor it when it is just steamed the good old American way.
  • Current Music: Randi Rhodes

yellow thai curry with sour orange

here's a thai curry i just whipped up. this makes a lot so you may want to halve the recipe. you could vary the vegetables buy substituting what you have on hand or use a pound of tofu or seitan instead of the tvp. this makes a lot. it's nice served over rice, rice noodles or quinoa. don't you wish you were here?


1 4oz pack tvp chunks or slices
2 cups stock

1 tablespoon oil
1 1/2 tablespoons bean sauce
1/2 an onion
1 heaping tablespoon yellow curry paste

1 small pumpkin
3 stalks celery, roll cut into chunks
2 medium potatoes, cut into chunks
1 19oz can bamboo shoots, cut into bite size pieces if large
4 cloves garlic, crushed
3 14oz cans coconut milk
3 tablespoons soy sauce

salt and cayenne to taste
juice from about 2 *sour oranges(or use equal parts lime and orange juice as a substitute)


bring the stock to a boil and add the tvp to rehydrate it. let it sit and cool.
meanwhile peel, scrape out the seeds and pith of the pumpkin .cut the pumpkin into chunks.

heat the oil on medium high in a large pot and fry the onion, bean sauce, and curry paste for a minute or till fragrant while stirring. add 1 can of coconut milk and reduce heat to medium low. let the mixture come to a simmer and cook till an oily film forms on top. then add the potatoes, pumpkin, celery, bamboo shoots, garlic, stock, soy sauce, and the rest of the coconut milk. bring to a light boil than reduce to a simmer. cook it all till the potatoes and pumpkin are soft.
add salt to taste turn off the heat and then squeeze in the orange juice to taste. serve with cayenne or add to taste.

*sour oranges are what people also call ornamental oranges. they grow all over phoenix and are usually wasted. their juice is so good that they are actually exported from the valley. they have a fragrant bumpy rind and less juice than most citrus. the juice is tart like a lemon or lime but with an orange flavor. do try using some if they grow in your area.
  • Current Mood: better than ever
  • Current Music: violetta beauregarde - biscuit detector

Stinging nettles and rhubarb

Stinging nettles are starting to crop up in my garden, and are apparently at their best at this time of year. Pick with tough gloves on (so no stings), wash, and boil for a few minutes in plenty of water. The boiling destroys the sting. You can then use them as you would cooked spinach; the flavour is a bit different, but I can't think of any recipies where it would spoil it to use nettle rather than spinach. Also, like spinach they get quite a bit smaller when you cook them, so you may need quite a few.

Nettles are a great free food, and if you don't have your own garden you might well be able to get some; most people are quite happy if people take their nettles away for them!

I had some stewed rhubarb with my nettle lasagne, and there's a tip from my mum so they don't disintegrate: Put the rhubarb in the pan with the syrup you're going to stew them in. Bring to the boil without stirring, then immediately take them off the heat and put a lid on the pan. Leave them for about 10-15 minutes; they'll cook very nicely in the residual heat and not break up.

(no subject)

Dinner!

pictureCollapse )

Crock pot veggie soup (my mom made it, so no recipe), salad, homemade bread with homemade hummus, and The Nation Magazine.

Hummus:
2.5 cups cooked or canned chick peas
A crapload of garlic (about 1/2 cup)
1 Tbsp braggs or soy sauce
1 tsp cumin
1/2 tsp cayenne
1/4 cup lemon juice
1/4 cup water
1 tsp olive oil
1/2-3/4 cup tahini
1/2 tsp salt

Throw it all in a food processor and blend until smooth-ish