Fall is in the Air

I haven't posted anything in awhile, mainly due to my work schedule, which has included some travel. I have also been absent due to experimenting with many new recipes. One that was a big success was Meatless Loaf with Vegan Mushroom Gravy. Even our picky 4 year old loved it, which is saying something! It was delicious, and hearty, which I love as the weather starts changing and getting cooler. I have been inspired by the garden, the weather, and the fact that my husband has a sudden interest in eating more vegan. His birthday was last weekend, and I think that might be the driving force here. In any case, he likes how he feels when he eats this way, and it inspires me to look for new and creative dishes.

For most of August and September, I was desperate to find ways to use all of the okra I grew, so I was really on the lookout for okra recipes. One that we enjoyed was a vegan gumbo. You can find the recipe here: http://holycowvegan.net/2014/01/fat-free-vegan-gumbo.html.

I also recently purchased a Cuisinart 14 Cup Food Processor (http://www.amazon.com/dp/B0000645TW/ref=cm_sw_r_fa_asp_d11xJ.C42S1PH?fb_ref=Default). Let me just say, yes, one can love an appliance! My daughter got me a tofu press for my birthday (9/4)  and that has been a lot of fun. It is true that when it comes to tofu, the tofu press makes ALL the difference. I have been completely enamored by tofu, once again, as my little vegan boy, who is super picky, likes various tofu dishes. Which makes me extremely happy as organic tofu has a lot of protein.

Cool new tofu press doing it's thang!

It's getting serious!

The rest of the weeks menu includes quinoa pasta with vegan creamy red pepper sauce with fresh basil, vegan, gluten free lasagna (made with thinly sliced zucchini!), and soup (of course!).

Other news- I have decided to do the full marathon here in Dallas in December! I have done half marathons, but never a full. I am pretty excited, but also nervous. I am doing my long runs early on Saturday mornings. So far, the farthest I have run is 13.5 miles. Next Saturday will change all of that, though, and mark my longest run yet- at 16 miles. Nutrition is more important now than ever! I will keep you posted...

Bon Appetit!

Vegan Gumbo in the process. It was delicious!

Minestrone with Arborio Rice

My husband, Greg, calls this soup "restaurant good". I like it because it uses stuff from my garden. But I won't lie, it is really, really good! Enjoy! (That's my garden there!)

Minestrone with Arborio Rice

Ingredients:

1/4 cup, plus 4 teaspoons olive oil
1 onion, chopped
2 garlic cloves, minced
2 carrots, cut into a 1/4 inch dice
2 celery, sliced
1 zucchini, cut into quarters lengthwise then crosswise into thin slices
3/4 pound green cabbage, kale, spinach, chard, or collards (I use whatever is in the garden, or on hand)
1 1/2 quart vegetable broth- can be store bought or homemade
1 2/3 cup drained and rinsed canned pinto beans (one 15 ounce can)
1/2 cup Arborio rice
3/4 pound boiling potatoes (about 2) peeled and cut into a 1/4 inch dice
1 TBSP tomato paste
1 bay leaf
1/2 tsp dried thyme
2 1/4 tsp Himalayan sea salt
1/4 fresh ground pepper

1. In a large pot, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic, carrots, and celery. Cook, stirring occasionally, for 5 minutes. Add the zucchini and greens (cabbage, kale, spinach, or collards). Cook, stirring occasionally, until the vegetables start to soften, about 5 more minutes.

2. Add the broth, beans, rice, potatoes, tomato paste, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat  and simmer, partially covered, until the rice and vegetables are tender, about 15 minutes. Remove the bay leaf.

3. Stir in the pepper.

*Optional- add a little Parmesan to each bowl and a drizzle of olive oil.