Creative quarantine and hummus recipe (vegan)

“Are you kidding me? Is this for real? Didn’t you buy this 2 days ago?”

Yes, yes I did buy that half gallon of ice cream 2 days ago. And yes it’s almost gone. And no I don’t eat it so I didn’t notice it was almost gone. But yes this is what happens when 2 grown boys/ men are stuck inside. They eat.

It’s only been just about 2 weeks of shelter in place self-quarantine, but time seems to have taken on another dimension. Slower? But warped? It feels like a holiday break except there’s no big family dinners. Just the 4 of us. All close together. All the time.

So as of yesterday, I decided I needed some behavior adjustments and made 5 commitments to myself:

  • Hygiene. Did I really have to make a rule for this? Apparently. Skipping showers and wearing pajamas longer than appropriate needs to end.
  • Self care. Yes, this is a category different from hygiene. It’s exercise, meditation, not overeating or drinking. 5 days a week may be more realistic than every day.
  • Work boundaries. Be more intentional about turning it off. It’s easy to overwork as a form of coping.
  • Fellowship. Family, friends, online connections. Reach out daily to a few. We started a Sunday family Zoom meeting. It’s highly entertaining 🤣
  • Creative endeavors. Coloring, writing, cooking, blogging. Catching up on reading blogs I follow and trying recipes!

Yes, these rules seem kinda basic, but it’s clear that I need better routines to adjust to the current situation.

I have been making at least one new recipe a week. A roasted carrot farro fennel salad. Green curry zoodles with roasted shiitakes. Hummus this week…I will never buy it again! I have plenty of time to make it 😁

Hummus (vegan)

  • 1 can chickpeas, drained and rinsed
  • 2 cloves garlic smashed
  • Juice of a lemon
  • 1/2 cup tahini
  • Salt
  • 3 tbsp cold water
  • 2 tbsp olive oil

Puree chickpeas in food processor until smooth. Add garlic, tahini, salt and lemon juice. Process until smooth. Add water and olive oil. Allow to set for 30 minutes.

Eat it before the boys find it. Hide it behind the tofu.

Coconut Chia pudding (vegan)

Chia pudding with granola and berries

Time for breakfast

It’s been a wild ride these last 2 months, which I am thankful for because it made the darkest days of winter go by quickly!

The boys both finished up their sports this last week and it’s been a bit emotional to start to feel the end of a life phase. Avery ended his high school hockey career with an impressive 50 point season. We’re now waiting for the scouting/recruiting/tryout process for junior hockey to know where he’ll end up next year.

Avery @ Hockey senior day

I missed senior day for Avery while in Iowa for Alec’s swim championships. It was an exciting weekend for the Lake Forest women to defeat perennial powerhouse Grinnell. Alec swam great, including winning the mile in a school record time and NCAA D3 cut. It’s joyful to watch his hard work payoff!

Alec mile conference champ!

During the hockey season breakfast is often the only meal we eat together and I have found joy in getting up early to prep it, knowing it’s only a few more months of Avery at home and our nest is empty!

While I usually prep “regular” breakfast for him, I have simplified my breakfast routine by using one of the daily featured menu items from our recent Baja wellness vacation. Coconut Chia pudding with granola and fruit is ready ahead and provides enough whole grains and fiber to keep me sated. And yes, while this is a breakfast item, it is great later in the day too!

I kind of think of eating the same healthy breakfast every day like one of the Jedi efficiency hacks people like Mark Zuckerberg tout (he wears the same thing every day).

The one decision that removes 100.

The logic is to not spend brain energy on “easy” decisions so that you can focus on the more challenging ones. It’s also the same approach as the one decision that eliminates 100 decisions. Ie, Opting out of social media means hundreds of notifications eliminated daily.

I mention these efficiency hacks because life is truly a whirlwind right now between family and work, as the new business is getting its legs. I have had to make some choices about where to spend my time. My creative energies have been invested in work vs blogging, and I am ok with that for now even though I miss it and interacting with all of you 😊

Coconut Chia pudding with granola and berries (vegan)

Chef Efrain’s recipe from Prana del Mar.

Serves 6-8

Ingredients:

  • 1/2 cup of chia seeds
  • 500 ml of coconut milk
  • 500 ml of rice milk
  • 1 tablespoon of vanilla
  • 1 pinch of cinnamon
  • 1/2 cup of chopped dry dates (prefer Medjool)
  • 50 ml of coconut cream (the solid part on the top of a coconut milk can)
  • 1/4 cup of dry coconut
  • 1/4 cup of pumpkin seeds

Directions:

– Soak chia seeds in soy and rice milk, stir gently.

– Add vanilla, cinnamon, coconut cream, and dry dates. Cover and store in the fridge for 3 hours or overnight to thicken.

– Make sure your pudding looks thick and the chia seeds have gelled. Sprinkle with dry coconut and pumpkin seeds, granola and berries.

Healthy holiday eating weeknight Mediterranean (vegan)

Let’s be honest: This time of year is so hard to eat healthy. The average American gains just over a pound between Thanksgiving and New Year’s, which doesn’t sound like a lot.

But as I get older (sigh–closer to 50 than 40 this year), it gets harder and harder to maintain let alone lose weight. But more than anything, when I gain weight I really feel it. Even in the magical elastic jeans that stretch. I hate that feeling physically.

Going Vegan has made that so much easier. I recently learned through my work project that’s in the Type 2 Diabetes space something about new science–calories in, calories out is old thinking. Huh, good to know!

The new research shows that it’s both easier and more complicated than that…the quality, timing and frequency matter. (Especially for diabetics).

Every person metabolizes calories differently. Therefore different foods and even eating foods in a specific sequence can make a difference. For anyone watching blood sugars exercise also matters, with something as simple as taking a walk after a meal to help stabilize blood sugar. (**This is when I say that I am not a doctor and not giving medical advice!**)

So basically I am learning to stop tracking my food–which is a habit built over the last 5 years–and learning to fast (16 hours off and 8 on). I am also watching my reaction to exercise as it relates to meal timing. I feel best when I exercise midstream during my “on” timeframe.

This fasting process tricks your body into burning fat. It’s working for me slowly and without a ton of effort. It’s not really that difficult since I generally dislike breakfast and black coffee doesn’t count (really).

During the 8 hours on, I feel good about eating whatever fruits, vegetables, healthy fats, limited healthy whole grains, non-meat protein I want. And it’s also easier to not have to track things in detail but know that I have good meal quality generally by being vegan.

As always when it comes to food that fuels my body, I try to let go of the good/bad labels that come with “dieting” and in fact don’t see it as a diet but just the way I like to eat because it feels good.

I also enjoy the creative process of putting a meal together, which can be a challenge in a time starved world. This easy Mediterranean dinner is a good break from heavy holiday foods, and it’s simple to prep ahead for dinner on the table in 5 minutes.

Wishing you health and balance this holiday season!

Mediterranean salad

  • 1 English cucumber, skinned and sliced into half rounds
  • 2 tomatoes, seeded and diced
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • Hummus
  • Package tabbouleh
  • 1/2cup chopped parsley
  • 1 can garbanzo beans drained
  • Naan

Prepare tabbouleh according to package. Add most of parsley and juice of 1/2 lemon. Refrigerate for an hour or more. Drain and rinse beans. Set aside. Seed and dice tomatoes, peel and chop cucumbers, adding remaining juice of 1/2 lemon. Add 1 tbsp olive oil and season with salt and pepper. Allow to marinate preferably overnight. Assemble salad by putting hummus in center, surrounding with tabbouleh, beans, and cucumber/tomato salad. Sprinkle remaining parsley and drizzle with olive oil. Serve with naan.

Home cooking vegetarian meatloaf

It’s week 2 with one less bird in the nest. We’re still getting used to it and I somehow expect Alec to walk through the door at any moment. Alas, he’s already enjoying college life, including the thrill of having so many food choices at any given moment.

I am saving about $100 a week in groceries and figure Lake Forest is losing money on his meal plan 😉

Avery is enjoying being an “only” child and not having to share the car with anyone.

We look forward to seeing him at Thanksgiving and hearing all about he’s learning (History of Global Capitalism, anyone?)

I figure the thrill of dorm food will have worn off by then and he’ll be grateful for anything cooked by Mom, including this vegetarian meatloaf. Maybe I will FedEx him some. I am sure his roommate would love it.

Vegetarian meatloaf

  • 14oz vegetarian sausage
  • 10 oz vegetarian meat crumbles
  • 8 oz cremini mushrooms, sliced
  • 1/2 yellow onion diced
  • 4 cloves garlic, chopped
  • 1 tbsp fresh thyme
  • 1/4c fresh parsley, chopped
  • 2 eggs
  • 1/2c panko breadcrumbs
  • 2 tsp Worcestershire sauce
  • 3 tbsp tomato sauce or ketchup
  • 1 tbsp brown sugar
  • Salt and pepper

Sauté onion in 1 tsp olive oil until soft, 3-5 min. Add garlic and mushrooms and cook another 3-5 min. Add Worcestershire sauce, herbs, salt and pepper. Mix in meats, eggs, breadcrumbs and combine gently. Put into loaf pan. Combine tomato sauce and brown sugar, cover meat in glaze. Bake at 350 degrees Fahrenheit for 1 hour.

Late summer veggie orzo salad

I have always loved the challenge format cooking shows, where competitors get a basket of miscellaneous stuff and have to quickly make something fantastic.

Our house is sometimes like this when we are nearing the end of the week and due for a grocery shop. I love the challenge of figuring out how to pull something together and the thrill of when it’s actually good.

This pasta salad could be made with a variety of things, substituting what you have on hand (different veggies, shape pasta, lemon for lime). I will say that adding a green of any kind is a nice change of pace and certainly adds some nutrients.

It also helps to have adventurous eaters (or just really hungry ones) to try out the experiments! 😉

Late summer veggies orzo salad

  • 12 oz orzo
  • Juice of 1 lime
  • 1 tbsp dijon mustard
  • 1 tsp honey
  • 1/3c olive oil
  • Zucchini, sliced lengthwise in quarters
  • Yellow squash, sliced lengthwise in quarters
  • 2 ears corn
  • 2 large handfuls mixed greens, arugula or spinach

Cook orzo and rinse. Mix together dressing of lime juice, olive oil, dijon and honey. Season with salt and pepper. Toss orzo to coat. Add in greens. It helps if the pasta is slightly warm to just wilt them. Grill zucchini, squash and corn for 10 minutes. Chop squash and slice kernels off of the cob (let it cool first!) Add to salad and toss to combine.

A goat cheese or vegan goat cheese/chevre is a nice touch of tangy too.

Watermelon jalapeño gazpacho

People either love or hate cold soup. Ya know, the kinds that are supposed to be cold. I happen to love them, with gazpacho being top of the list. Especially right now as the tomatoes are just starting to come in.

Sidenote: I have 2 perfect green tomatoes growing on my deck. I have invested a lot in these beauties and am protecting them fiercely from critters. Am relishing a perfect slice atop a veggie burger or all on its own. It’s just a few weeks now and they’ll bloom red. Please, Mr. Squirrel, please pass by my perfect tomatoes.

Anyhow, this soup is nice because it’s not the same old but is both sweet and spicy. A good quality watermelon makes all the difference–seedless is the only way to go.

Top it off with fruit salsa. Normally I like to use what’s in it so people know, but in this case I had some cantaloupe left to use up and needed a color contrast.

An easy way to get your fruits and veggies in and low fat too, perfect on a hot summer day. Super easy and super fast!

Watermelon gazpacho

  • 3cups cubed seeded watermelon
  • 3 tomatoes, seeded and chopped
  • 1/4c red pepper slices
  • 3 inches of a seedless English cucumber, peeled and diced
  • 3 cloves garlic, roughly chopped
  • 3 slices jalapeño (no seeds!)
  • 1/2 small yellow onion, cut in large chunks
  • 1 tsp grated fresh ginger
  • 1 tbsp champagne vinegar (white or red wine or lime juice works too)
  • 1 tbsp mint finely chopped.

Blend everything but mint together in blender or food processor until smooth. Season with salt and add mint. Top with fruit salsa or a drizzle of olive oil.

Fruit salsa is simply diced watermelon, cantaloupe, cucumber and finely chopped mint.

I can’t believe it’s meatless Bolognese (vegan)

So the thing about change is that it requires flexibility and curiosity. Changing how you eat after 20+ years is kind of a big deal. You really have to think and act differently. As in, be mindful about food rather than fall into autopilot. It’s hard.

We started the boys early on trying new foods and basically expected them to eat like adults from very early on. If they didn’t like something, fine. But they had to try it. Multiple times.

So the vegan thing is just taking that to another realm. Mostly it requires ME to change. I have to adjust favorite recipes, find new ones and shop differently. Mostly it’s fun and I am enjoying experimenting.

We try some things and add them to the buy again list–like cashewyogurt–and others–like tempeh bacon–will need to grow on us. But every week I have tried something new, a new product or a new technique.

There are an incredible number of fantastic plant-based products out there. Avery is never going back to regular milk from his barista smooth Almondmilk. (And no this isn’t paid product promo).

This vegan bolognese was a wild success. “Mom, you can make this every week!” And the best part is that it doesn’t take 3 hours of simmering (plant protein doesn’t break down the same way animal protein does).

There are a couple of secret ingredients in this–wine and cinnamon. Plus it’s important to cook the mirepoix before adding the meat, then garlic and herbs, then tomato paste. (If your sauce sometimes tastes bitter it’s probably from uncooked tomato paste. It only needs a minute or so but removes the sharp bite).

Oh, and the only reason to make bolognese in July is a state swim meet: Go Aquajets, Power of the team!

Bolognese sauce (vegan)

  • 1/2 diced onion
  • 1 carrot chopped
  • 1 celery stalk diced
  • 4 garlic cloves chopped
  • 3 tbsp olive oil
  • 1 package ground meatless crumbles
  • 14oz veggie sausage
  • 6 oz can tomato paste
  • 15oz can tomato sauce
  • 15 oz can diced tomatoes
  • 3 tbsp dried oregano
  • 2 tbsp dried basil
  • 1 tsp crushed red pepper
  • 1 bay leaf
  • 1/4 tsp cinnamon
  • 1 cup red wine
  • 1 cup veggie broth
  • Salt and pepper

Sauté veggies in olive oil until soft. Add “meats” and brown. Getting a nice crust adds depth of flavor. Add garlic sauté 1 min. Add tomato paste and herbs, cook 1 min. Add diced tomatoes, sauce, bay leaf, cinnamon, red wine and veggie broth. Season with salt as it simmers about 15 minutes. Remove bay leaf. Serve over pasta.

Roasted chickpeas (vegan)

Yum. I am simply in love with roasted chickpeas. They’re high in fiber and a good source of protein for a vegan diet.

Aka garbanzo beans, most people have had these in the canned variety and may think of them as mushy or mealy, and literally beige boring in color. But when roasted, they take on a nice crunch and beautiful color.

They’re common in middle eastern food, including serving as the base for hummus and falafel, another couple of my favorites.

But they’re more versatile than that and we’ve had them recently at a nice Italian restaurant that serves them as an amuse bouche to start dinner, and on a vegan avocado breakfast toast at one of the fancy local bakeries, Rose Street/Patisserie 46.

I plan to eat them as snacks, throw on salads and my morning avocado toast for a nice pop of texture.

I foresee experiments with other seasoning combos too. Enjoy!

Roasted chickpeas

  • 2 15 oz cans garbanzo beans
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp cayenne

Rinse, drain and dry beans thoroughly on paper towels. Mix together seasonings and olive oil, toss to coat. Spread evenly on baking sheet and roast at 400 degrees Fahrenheit for 20 minutes. Storing them exposed to air vs in a container keeps them crunchier.

Vegs for breakfast

Sitting on the back patio with a cup of coffee early on summer mornings is one of my “recharge” rituals. I love the quiet of the world, with mostly only nature stirring about, and the 70 degrees is perfect.

I have never been a big breakfast eater. In college I remember being weird in that cereal was not a default meal for me. Even before the vegan diet I didn’t enjoy sausage or other heavy rich foods first thing. Brunch time? Maybe. But just a cup of coffee wasn’t all that unusual for me to survive on til midday.

But then you get older and just coffee kind of makes you feel yucko and jittery. So I have really been trying to eat in the morning and in the process expanding my foods.

I have discovered that I like vegetables for breakfast! Typically that’s sautéed zucchini and cherry tomatoes, some bell peppers if I have them and fresh basil. If I need some starch, will put it over quinoa.

Sometimes even a mixed green salad with sautéed sweet potatoes, tomatoes, avocado and nuts (pistachios in this case). It feels a bit odd to have salad in the morning but eh, I am used to being different by now 😉

I also love toasts, with avocado or hummus and topped with radishes or more tomatoes, and dill. A side of fruit salad with mint rounds it out. I make cold press overnight so the coffee is always ready as soon as I am up.

Maybe because it’s first thing in the morning, it’s easier to slow down and take my time to beautify my food too.

There’s something about starting out the day with some solid self-care, both in the enjoyment of nature and healthy food, that is nourishment on many levels.

Tomato herb couscous salad (vegan)

Spring has finally arrived! I planted my herbs and flowers this week. Fingers crossed 🤞 that the window boxes will look decent in time for Alec’s graduation party in a few weeks.

We’ve had a good mix of sun and rain so my herb plants are flourishing. It’s so nice to just pop outside and clip a few to brighten up any meal. I plant basil, tricolor sage, rosemary, mojito mint, french thyme, lemon thyme, dill and oregano. Lavender goes into the garden to hopefully get big (and provide some fragrance). Still need to plant tomatoes.

This recipe highlights a mix of herbs and tomatoes, getting me in the mindset for summer. You can easily adjust it to whatever herbs, tomatoes or grain you prefer. Or even skip the grain altogether.

Since becoming vegan, I find that I like having a grain made ahead that can be mixed into a lettuce salad for some added protein or topped with sautéed vegetables for breakfast. Or some cucs and peppers.

Additional beans like garbanzo or cannelini would make it more filling too. In other words, it’s adaptable (eaten hot or cold too).

The boys will be out of school in just a few weeks and our weekends will be spent at the lake. This salad would be a great make ahead to picnic on the boat!

The outdoor pool is just around the corner, too….I can’t wait!! Life is good during our Minnesota summers, am set to cherish every day of sunshine.

Couscous tomato herb salad

  • 1/2 package Trader Joe’s Israeli couscous mix (quinoa and dried garbanzo ups the protein in this)
  • 3 tbsp olive oil
  • Zest and juice of 1 lemon
  • 2/3c chopped fresh herbs (basil, dill, parsley, thyme, oregano work well)
  • 2c diced cherry or grape tomatoes, variety of colors helps
  • 2 cloves chopped garlic

Make couscous according to package. Rinse and drain. Combine olive oil, lemon zest/juice, garlic and herbs. Add tomatoes, season with salt and pepper, and let steep for 30 minutes to bring out juices in tomatoes. Add couscous.