I got tired of having so many blogs. My lives have converged…both vegan & bikeness can now be found on one wonderful location.
Archive for Uncategorized
Last Saturday was Vegan Pizza Day, so The BF & I headed to the newly opened Classic Slice North Ave location. It was impossible to find. In a tiny shopping center, in the far back, only business actually open, and no sign. BUT…we found it and ordered a medium Mediterrian Pizza.
It rocked. ’nuff said.
While visiting my Dad I got a chance to make him breakfast. Which was super simple and, of course, really good! I made the Oatmeal Banana Waffles from Vegan with a Vengence (although my Dad does not like banana’s, so I subbed soy yogurt for the banana’s) and then I made a simple tofu scramble of onions, garlic, mushrooms, spinach, nutritional yeast, salt, pepper, basil. I can’t say I know the measurements of what went into the scramble, just everything to taste! The Dad loved it all so that made me feel pretty darn good.
For Easter dinner, which we did on Friday night, I made two recipes from Veganomicon. The Sauteed Seitan with Mushrooms and Spinach, and the Herbed Scalloped Potatoes.
The Scalloped Potatoes sauce didn’t thicken as much as I would have liked. The flavor rocked though, so next time I’ll add about 1-2 tbsp flour to the soymilk and see how that goes.
Dessert was my first attempt at Spice Cake. It failed, but I think I know why. First the cupcakes didn’t rise enough (I think too much liquid), second I used Maple Syrup for my sugar and should ahve used Agave…the flavor of the maple sort of took over. Here’s the recipe I used and I listed my modifications I’ll try next time. Oh…and I frosted it with the Cream Cheese Frosting from Vegan Cupcakes Take Over The World (always rockin’):
1 1/4 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
Sift the above together and then stir in the below until combined:
1/2 cup canola oil
1/3 cup molasses (change to 1/4 cup)
1/2 cup maple syrup (use agave next time, same amount)
1/4 cup unsweetened soymilk
2 tbsp soy yogurt
Heat the oven to 350F and bake about 20-25 minutes. Top with the frosting of your choice, but really, the cream cheese frosting is the best.
After flipping through my Vegan with a Vengeance cookbook for some dessert ideas I landed on the Pumpkin Oatmeal Cookies. These cookies are amazing. I love pumpkin anything and then my favorite cookies are oatmeal…so these could really only be amazing…and they were.
For dinner I had bought some heirloom tomatoes to dice up for some “sauce”
Mixed the diced tomatoes with some Gimme Lean Ground “Beef”, tossed with whole wheat pasta shells and a nice cibatta roll on the side….nice carb loading meal.
Race day breakfast was a bowl of organic old fashion oats with some brown sugar and a banana. Normally I cook the oatmeal with rice milk, but I forgot it at home, so this was just with water (must rememebr rice milk next time!).I also eat a ton of snacks on race weekends – some Kashi Cereals, Granola, tons of fruits, PB&J, etc. Gotta get fueled up and recover properly for those races!
Other foods from the past week include a tortilla “pizza” with Teese….I love my teese…
Lunch of some 365 Organic Asparagus Stir Fry veggies, added some edamame, side of couscous and some 365 Soy Ginger Sauce.Another yummy lunch was rice with soy baked tofu, spinach, and a sweet potato
I did enjoy these and would recommend them to anyone in need of using up those old banana’s…but buy Vive le Vegan…because I don’t repost recipes from my cookbooks.