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Dr. Fuhrman’s Amazing Bean Burgers

My quest for the perfect veggie burger has been achieved.  No need to look any further.

Dr. Fuhrman’s burgers:

  • hold together, even when baked
  • are moist and tasty
  • are not that difficult to make (they do require lots of ingredients, but after the first time, I pre-prepared everything so putting them together was a snap.
  • survive freezing perfectly
  • are healthy and delicious!
Original recipe is on Dr. Fuhrman’s Disease-Proof blog HERE.  I made a few changes as always and they are reflected below.  The KEY ingredients in my opinion are the mustard, the ground flax and the balsamic vinegar, so don’t sub those out!

Dr. Fuhrman’s Amazing Bean Burgers

Dr. Fuhrman’s Amazing Bean Burgers

Ingredients

  • 2 cups onion, diced
  • 2 carrots, grated
  • 1/2 bell pepper, diced
  • 5 large cloves garlic, minced
  • 1 Tbsp miso or boullion
  • 2 teaspoons Italian Seasoning or oregano
  • 3 tablespoons Balsamic Vinegar
  • 1-1/4 cup water
  • 4 tablespoons tomato paste
  • 2 cups cooked lentils or any other bean of choice, drained
  • 1-1/2 tablespoon ground flax seed
  • 1-1/2 tablespoon raw sesame tahini
  • 1-1/2 tablespoon nutritional yeast
  • 1 tablespoon mustard
  • 1/2 cup walnuts, finely ground
  • 1/4 cup oatmeal, ground
  • 2 tablespoons whole wheat flour

Instructions

  1. Grind walnuts and oats in food processor until fine. Leave them in the food processor.
  2. Sauté onion, carrots, bell pepper and garlic in a large pan until softened, adding water, if necessary, to prevent sticking, about 5-6 minutes.
  3. Add miso or bouillon, Italian seasoning, balsamic vinegar, water, tomato paste, and stir well. Simmer, covered, for about 5-7 minutes.
  4. Uncover and cook an additional 5 minutes until thick.
  5. Transfer to food processor on top of the walnut/oat mixture and let cool a few minutes.
  6. Add lentils and remaining ingredients and process briefly just until mixture all holds together.
  7. Cover and refrigerate at least 30 minutes, or until ready to bake.
  8. Preheat oven to 180C degrees.
  9. Line a baking pan with parchment paper.
  10. Lightly spray the paper with oil.
  11. Take about a rounded 1/3 cup of the mixture, form into balls, and place on baking sheet. It should make 8-10 burgers.
  12. Gently flatten into a burger shape.
  13. Bake for 12 minutes, turn over and bake an additional 12 minutes until lightly browned.
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vegan mo fo 2012

This post is participating in Healthy Vegan Fridays HERE and Wellness Weekends HERE.  Please visit for lots of great recipes!

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Vegan Apple Cinnamon Pancakes

My mother is a pancake making goddess.  If you ask my children, my nieces, or my nephew, “What is the best thing about visiting Grandma and Grandpa?” they will unanimously answer “Grandma’s pancakes.”  My mom wields her pancake sorcery with a generous sprinkling grandkid-pleasing chocolate chips.

Photographic proof that I speak the truth.

These apple pancakes are made without any eggs or added sugar.  The baking powder fluffs them up and the apples make them sweet.  Ground flaxseed and water bind the mixture.  

These still tasty pancakes satisfy my kids’ love of the floppy, fluffy, fried fritters without knocking the Pancake Crown off Grandma’s head.

Vegan Apple Pancakes

Vegan Apple Pancakes

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 flax egg (1 Tbsp gound flaxseeds + 3 Tbsp water)
  • 1 1/4 cup non-dairy milk of choice
  • 3 Tbsp melted coconut butter or oil
  • 1 tsp vanilla
  • dash salt
  • 2 apples, cored and thinly sliced crosswise

Instructions

  1. Prepare the flax egg by mixing ground flaxseeds with water and set aside.
  2. In a large bowl mix flour, baking powder, salt, and cinnamon until well combined.
  3. In a smaller bowl mix non-dairy milk, flax egg, coconut butter and vanilla until combined.
  4. Pour wet ingredients into dry and whisk until fairly smooth.
  5. Spray a frying pan with cooking spray and heat over medium-high heat.
  6. Slice apples.
  7. When pan is hot, pour in 1/4 cup batter and immediately top with one apple slice.
  8. When edges of pancake appear dry and the bottom is golden, carefully flip it over and cook the second side until golden brown.
  9. Serve immediately
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Did you ever notice that apples have apple blossom prints inside?

This post is participating in Healthy Vegan Fridays HERE and Wellness Weekend HERE.  Click the links for tons of great recipes!

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Sunchoke Potato Soup with Chives

Blog Negligence.  Mea Culpa.  I present my excuse:

Immobilized by the beauty that is Crete.

 OK, that was just last week.  The previous 3 weeks have just been very, very busy with loads of amazing and wonderful new clients and a bountiful bevy of Jewish holidays.

Fast forward to today and we are 5 days into the yearly Vegan Food Blogging Month otherwise known as Vegan MoFo, yay!

vegan mo fo 2012

My goal for the remaining 3 1/2 weeks of this challenge is to post as many vegan recipes as possible.  There are still a couple of Jewish holidays that will keep me off the computer but I will do my best.  From famine to feast, here we go!

I have posted my recipe for Jerusalem Artichoke soup before HERE.  This is literally my kids’ favorite soup and not just MY kids but other pickier kids as well!  I am re-blogging it today because #1 I am making it for dinner tonight and #2 I am a better of blogger and photographer than I was back then.

 

Jerusalem artichoke health benefits

Jerusalem Artichokes, also known as Sunchokes, are neither artichokes, nor from Jerusalem.  They are the roots of a pretty daisy from North America!  And they are nutritional powerhouses, high in iron and potassium, sunchokes contain a kind of fiber called inulin that is especially beneficial for diabetics and people with blood sugar issues.  If you have a delicate digestive system, inulin can be be difficult to digest and cause gas, so start with small servings and work up.

This soup is so easy to make and requires only a handful of ingredients.  But one word of advice:  Jerusalem artichokes that are bumpy and gnarled will make the peeling process Hell.  Seek out the straightest sunchokes and spare your knuckles.

Sunchoke Potato Soup with Chives

Sunchoke Potato Soup with Chives

Ingredients

  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 750 grams (1 1/2 lbs) Jerusalem artichokes (sunchokes), peeled and thickly sliced
  • 2 potatoes, peeled and cubed
  • 4-5 cups water or vegetable broth
  • salt and pepper to taste
  • chopped fresh chives to garnish (optional)

Instructions

  1. In a large pot, saute onions in oil for a few minutes but do not brown!
  2. Add sunchokes, garlic and potatoes and saute for a few minutes, again no browning if you want your soup to be white.
  3. Cover vegetables with broth or water and bring to a boil.
  4. Cover the pot, and turn down the heat to simmer 20 minutes or until the vegetables are all soft.
  5. Allow the soup to cool a bit and then puree until completely smooth.
  6. Season to taste with salt and pepper (use white pepper if the color matters to you)
  7. Garnish with chopped chives before serving if desired.
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vegan jerusalem artichoke soup

This post is participating in Wellness Weekend HERE and Healthy Vegan Fridays HERE.  Be sure to check the links for loads of delicious, healthy recipes!

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Orange-Roasted Carrots and Scallion Pancakes

vegan mofo

Wow, the last day of Vegan MoFo!  Aside from lots and lots of cooking this month, I “met” so many other awesome bloggers through this event.  That said, I am not sorry that it’s over and I won’t feel the pressure to get my cooking done before sunset each night in order to photograph it!

Tel Aviv Night Run 2011

 

In honor of our last day, I am giving you, not one, but TWO new recipes!

But first things first:  Tomorrow, 11/1/11, several of our Team Triumph Members will be running in the Tel Aviv Night Run 10-K!  I just want to wish you all luck and tell you to just run and have FUN!  Then come back, and tell us all about it.

Lisa, Mia, Michal, Sharon, and anyone else who’s running, Wooo Hoo RUN LIKE THE WIND!

 

Orange-Roasted Carrots with Mellow Miso Sauce

Orange-Roasted Carrots with Mellow Miso Sauce

This wonderful Fall recipe was inspired by the Ginger-Roasted Carrots at www.mynewroots.blogspot.com. Wow, the carrots come out sweet like candy! The smooth, salty miso sauce is the perfect foil to the sweetness of the carrots.

Ingredients

    For the Carrots:
  • 7 large carrots
  • zest of 1 orange
  • juice of 1 orange
  • pinch sea salt
  • 1 Tbsp. fresh ginger, grated
  • 1 tsp. maple syrup
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. sesame seeds
  • For the Sauce:
  • ¼ cup light miso
  • 1 Tbsp. olive oil
  • ½ tsp. toasted sesame oil
  • 1 Tbsp. brown rice vinegar (or apple cider vinegar)
  • 1 tsp. maple syrup
  • 2 Tbsp. water
  • ½ tsp. tamari or soy sauce

Instructions

    The Carrots:
  1. Pre-heat the oven to 200C.
  2. Lightly oil a baking pan.
  3. Peel the carrots and cut them in half lengthwise. (If you carrots are organic, just wash don't peel)
  4. Mix together all of the ingredients and toss in the carrots until coated.
  5. Place in roasted pan and roast for 15 minutes.
  6. Remove from oven and baste with sauce.
  7. Roast for another 5-10 minutes until starting to brown and carmelize.
  8. The Sauce:
  9. Mix all ingredients until smooth. Spoon over carrots before serving.
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Scallion Pancakes

Scallion Pancakes

A little bit more of an effort than my usual recipes, these scallion pancakes are still not difficult to make. Plus, the result is absolutely worth the effort! The recipe comes from www.olivesfordinner.blogspot.com.

Ingredients

  • 2 cups flour
  • 1 cup boiling water
  • toasted sesame seed oil as needed
  • 2 cups thinly sliced scallion greens
  • vegetable oil for frying

Instructions

  1. Blend together the flour and water until smooth.
  2. Form into a ball and place in a greased bowl.
  3. Cover the bowl with a damp towel and let it sit for about 30 minutes.
  4. Remove the dough from the bowl and knead a few times on a floured surface.
  5. Separate the dough into four round spheres.
  6. Using a rolling pin, flatten out the first sphere into the thinnest, roundest shape possible.
  7. Place about a tablespoon of the toasted sesame oil in the center.
  8. Using a pastry brush, distribute the oil so it covers the top of the pancake.
  9. Now, roll up the pancake tightly, so it forms one long, thin cylinder.
  10. Coil the cylinder into a round shape, like a snail shell.
  11. Taking your rolling pin, flatten it out again and shape into a thin round pancake.
  12. Take a handful of the chopped scallions and scatter them evenly across the surface of the pancake.
  13. Roll up the pancake tightly, so it forms one long, thin cylinder again.
  14. Coil the cylinder into a round shape again, like a snail shell.
  15. Taking your rolling pin, flatten it out again and shape into a thin, round pancake.
  16. Set aside and make the other three pancakes.
  17. Heat 1-2 tablespoons of oil in a flat-bottomed skillet over medium-high heat.
  18. Place one of the prepared pancakes in the skillet and fry until golden brown (about 4-5 minutes) on each side.
  19. Repeat with the other 3 pancakes, regreasing the skillet as needed.
  20. Using a pizza slicer, cut into wedges and serve with soy sauce for dipping.
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Creamy Veggie Wraps

As Vegan MoFo draws to a close this weekend, I find myself nominated for a blog award!  Elitefood.wordpress.com gave the Liebster award to me and 4 other International vegan bloggers from Slovenia, Brazil, Sweden and Canada.

liebster award, vegan mofo

Cool huh?  Thanks Elitefood!

The rules of winning this award are as follows:

1. Show your thanks to those who gave you the award by linking back to them.  Check!
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.  See Below.
3. Post the award on your blog.  TaDa!
4. Enjoy the love and support of some wonderful people on the www!  Show me some love baby!

So, here are my choices.  You are going to want to visit and bookmark these gorgeous blogs!  You’re welcome.

1. Fork and Beans (www.forkandbeans.wordpress.com) has done an adorable Halloween themed MoFo and I am bowled over by her creativity and photography skills. My kids actually wish she was their mom. Plus recipes are vegan AND gluten-free. But honestly, she had me at Junior Mints.

2.  Scissors and Spice (www.scissorsandspice.com). Again, super creative, and  so much amazing photography that my entire pinterest account is basically Scissors and Spice. Oh, and yesterday I made her Vegan Milanos. These are the only 2 left!

vegan milano cookies

3.  Almost Vegan Chef (www.almostveganchef.com). Not only delicious vegan recipes, but reviews of local vegan restaurants which make me extremely jealous and momentarily sad that I don’t live in the North America.  Now, I may or may not have been influenced to vote for her because of these Raw Raspberry Cream Filled Chocolate Candies.  You will have to click that link to see those!

4.  Vegan in the Sticks (www.veganinthesticks.com) is all about “Vegan Survival in the Backwoods”. I know how she feels.  She’s got a Vegan Seitan Stromboli-Calzone thing that’s on my to-make list.

5.  Vegan Culinary Crusade (www.veganculinarycrusade.com) is my go-to vegan food porn recipe inspiration site.  Anyone who makes nut cheese that is this beautiful is basically fabulous in my book.  Go there, make me that cheese, and then invite me over.  I will grant you fabulousness.

As for me, today’s recipe is super simple but oh so yummy.  Gabi brought a version of these to the Vegan Potluck and they were devoured before he even set the plate on the table:

Creamy Veggie Wraps

Creamy Veggie Wraps

You can can use any combination of veggies you have on hand.

Ingredients

    For one:
  • 1 whole wheat wrap
  • 1 Tbsp non-hydrogenated tofu cream cheese
  • 1 Tbsp Sweet Chili Sauce
  • 1/4 cup thinly sliced red cabbage
  • 1 grated carrot
  • 1/4 cup frozen peas, thawed
  • 1/2 tomato, sliced

Instructions

  1. Put the tortilla on a plate.
  2. Warm in the microwave for 30 seconds. (Can also warm over a gas burner).
  3. Mix cream cheese and chili sauce.
  4. Spread on the warmed tortilla.
  5. Add remaining veggies to tortilla.
  6. Roll up and eat!
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This post is participating in Healthy Vegan Fridays HERE.  Check out all the recipes!

Samosa Stuffed Twice-Baked Potatoes

Don’t even ask.  One of my dear friends so kindly noticed and remarked the other day “Emily, you are falling apart, girl!”  What is up with my body, people? Truthfully, I spent a few days feeling discouraged and sorry for myself.  But that didn’t make anything better happen, so I decided to give it up.  If I’m going to keep being kicked back to Square One, then at least I can spiffy the place up while I’m here!

Back at Square One Gratitude List(Rainbow Writing Yay!)

1.  Gilad Shalit’s homecoming was the single best moment of my aliyah (immigration) to Israel.  The fact that I got to be here to witness that was worth all the other struggles.  It’s not just that he came back, but the way we as a country reacted.  I came here because I wanted to be part of something and on Tuesday I got to actually LIVE that expression “our hearts beat as one”.  It was electrifying!

2.  Now that I can barely run around the block, I can start re-training with my Vibrams.  Hello Silver Lining.

3.  The Jewish holidays are over.  I should be sad, but enough is enough!  I kissed my machzor (holiday prayerbook) when I put it back on the shelf and thought “see ya next year Avinu Malkeinu.”  Back to school and work on Sunday, yippee!

4.  The lovely day my husband and I spent with just our youngest son in Yafo (Jaffa) this week.  Little brothers shine like stars when not trying to compete with their Bigs.

5.  Picked up the latest Percy Jackson book.  In case you don’t know, Percy Jackson is Greek Mythology’s Harry Potter and we are crazy about him in this house!

6.  Since I decided to move in and explore this Square One place, I have already re-examined something I initially scorned and found it to be fascinatingly useful.  I have a feeling I will be writing more about that in the days to come.

7.  The cone will come off on Sunday.  I hope.

dog in elizabethan cone

8.  Daytime temps no longer go into the 90′s and one evening I actually wore a sweater! I am so grateful for this you can’t even imagine!

9.  It’s Pomegranate Season. oolala oo ooo

pomegranate

10.  Twice-Baked Potatoes that taste like samosas:

Samosa Stuffed Twice-Baked Potatoes

Samosa Stuffed Twice-Baked Potatoes

This recipe is from Veganomicon by Isa Chandra Moskowitz. I am re-printing my version of her recipe which appears many places online (including the preview in google book reader).

Ingredients

  • 4 large potatoes
  • 1 Tbsp vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 tsp coriander seeds, crushed
  • 1 onion, diced
  • 1 carrot, grated
  • 2 cloves of garlic, minced
  • 2 tsp grated fresh ginger
  • 1 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • sea salt to taste
  • 1/2 cup frozen green peas
  • juice of 1/2 lemon
  • extra oil for brushing or spraying potatoes

Instructions

  1. Bake the potatoes until crispy on the outside and soft in the center. Set aside to cool.
  2. Heat the oil in a pan and fry the mustard and coriander seeds briefly to toast them
  3. Add the carrots and onions and saute for 5 minutes.
  4. Add the garlic, ground cumin and turmeric and saute for 3 more minutes.
  5. When the potatoes are cool enough to handle, cut them in half length-wise and scoop out the flesh, leaving a 1/4 inch shell.
  6. Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry) then add the sauteed veggies and lemon juice and mix well.
  7. Brush or spray the inside of the potato skins with oil and then re-fill with the spiced mashed potato mixture.
  8. Bake at 200 C for about 20 minutes until heated through and golden.
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This post was submitted to Wellness Weekend over at DietDessertnDogs.

Spicy Cozy Chili Soup

Sorry for the unexpected blog break in the middle of Vegan Mofo!  Here are my excuses.  Choose one:

a.)  My husband and sons went camping and took the camera with them.

b.)  I stayed home alone with the sick dog and did zero cooking.

c.)  I pulled a muscle in my back and spent 3 days on the sofa watching the entire season 15 of The Bachelor back-to-back while spooning peanut butter into my mouth right from the jar and whining miserably to myself in self-pity.

d.)  All of the above.

It’s D, sadly the answer is D as in Depressing.  But it’s a new week and they’re all home and hungry and my back is better, so on we go…

P.S. the potatoes in the picture below are Samosa Stuffed Twice Baked Potatoes and I will write about those tomorrow!

Spicy Cozy Chili Bean Soup

Spicy Cozy Chili Bean Soup

This recipe comes from Kathy Patalsky, an amazing vegan chef, who writes a vegan family food column here: http://blogs.babble.com/family-kitchen/author/kathypatalsky/

Ingredients

  • 1 Tbsp oil (can omit and just use broth)
  • 1 large onion, chopped
  • 2 bay leaves
  • 1 1/2 cups fire-roasted diced tomatoes (1 can)
  • 4 cups vegetable broth
  • 1 cup water
  • 5 cloves of garlic, crushed
  • 1 1/2 cups red beans of choice
  • 1 white potato, diced
  • 1 carrot, diced
  • 1 Tbsp chili powder
  • 3 Tbsp apple cider vinegar
  • cayenne (to taste for added spiciness)
  • Spinach or other greens, if desired

Instructions

  1. Saute the onions in your soup pan until they are translucent.
  2. Then add in all the remaining ingredients except for the greens. You can add these just before serving to slightly wilt them into the soup.
  3. Bring soup to a boil, cover and simmer on low for about an hour.
  4. Add in the greens just before serving. Don’t forget to watch out for those bay leaves when serving. Serve and store leftovers for even yummier soup the next day when it reduces overnight.
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Peanut Butter Bars with Chocolate Ganache

The kids are on school break for 2 weeks for Jewish holidays.  Great time to do some traveling around the country.  So we thought.  And planned.  Before THIS happened:

dog in elizabethan collar

It’s nothing serious, just an infected patch of skin.  The kind that requires sitz bathing, hot compresses, and several doses of antibiotics daily.

There went the vacation!

So instead, we baked Peanut Butter Bars with Chocolate Ganache.  Now before you accuse me of emotional eating, I want you to know that I made these for the… ahem… kids.  Yeah, I made them for the kids.  And before you slap my hands away because I told you that I’m in training and am not eating any sugar…  let me just have… one more…

Peanut Butter Bars with Chocolate Ganache

Peanut Butter Bars with Chocolate Ganache

This recipe comes from the Peas and Thankyou blog. In the original recipe, Mama Pea uses silken tofu in the ganache. I didn't have any so substituted coconut milk. Tofu would have made for a lower fat frosting and directions for using it are below. Original recipe can be found at: www.peasandthankyou.com

Ingredients

    The Bars
  • 3/4 cup natural peanut butter
  • 1/4 cup vegetable oil
  • 1/3 cup unsweetened applesauce
  • 1/4 cup unsweetened almond or soy milk (vanilla or plain)
  • 1/2 cup packed brown sugar
  • 2/3 cup white sugar
  • 1 tsp vanilla extract
  • 1 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch sea salt
  • The Ganache
  • 3/4 c. chocolate chips
  • 1/2 cup coconut milk (original recipe uses 4 oz (100g) silken tofu instead of coconut milk)
  • 1/2 t. vanilla extract

Instructions

    For the Bars
  1. Preheat oven to 180C / 350F.
  2. Oil a square baking pan and line with parchment paper.
  3. In a large bowl, beat together peanut butter and oil.
  4. Add in brown sugar, white sugar, vanilla, applesauce and milk and beat until fluffy.
  5. In a smaller bowl, combine flour, baking soda, baking powder and salt.
  6. Add dry ingredients to peanut butter mixture and stir until incorporated.
  7. Spread mixture into prepared pan.
  8. Bake for 20 minutes or until toothpick inserted into center comes out clean.
  9. Let the bars cool completely before spreading with the chocolate ganache and cutting into squares.
  10. Ganache
  11. Melt chocolate chips in the microwave or in a double boiler.
  12. Stir in coconut milk and vanilla (if using tofu, blend melted chocolate into tofu)
  13. Store in the refrigerator.
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Getting Uncomfortable

Just a few words before we get to today’s MoFo recipe:

As most of you know, yesterday was Yom Kippur, the Jewish Day of Atonement, which we spend in prayer and in a 25-hour fast.  No food, no drink, not even water.  It’s 90F in Israel by the way.  So fasting for 25 hours is pretty horrible feeling, especially the no water thing when it’s so hot.  But most of us just suck up the pain and do it anyway.  We do it because it’s actually mandated in the Torah and given the utmost of significance and importance.

We do it even though it’s very hard.  We do it even though we want to quit a million times.  We do it because we have a Big Why and understand the benefit of doing it.  We do it because it is important to our view of who we believe we are and what we believe ourselves capable of doing.  We do it because our children are watching us and learning from our choices.  We understand that this is as much a mental and spiritual challenge as it is a physical one.

I was still thinking about all of this when I went to a strength training class at the gym this morning.  There were several times during this class that were SO unpleasant, both physically and mentally.  My muscles were aching and shaking and the negotiation monkeys were jabbering on and on in my brain:  ”I can’t do another rep.”  ”The teacher isn’t even counting these!  I am going to DIE here and she isn’t counting!”  ”This is SO painful!”

But on I pushed through the pain because I understand that through this pain, my muscles will grow.  ONLY through this pain will my muscles grow, my strength improve, my health improve and my body look better.  Those are my Big Why’s and they are why I pushed hard through this weight class, the same way many of us pushed hard through the fast yesterday.

comfort zone image

People become my clients because they want to improve their health, or that of their family, and they want to do it through healthier habits with food and exercise.  Quite often they think that they will be able to accomplish this without any pain.  Or they expect some pain, but then panic and give up the second it gets too hot.

Now, as approaches go, mine is actually NOT that painful.  Under my plans, you get to eat whatever you want.  (What you WANT starts to change, but that’s another story).  The hardest thing a client of mine ever has to do is to journal her food for me for a couple of weeks.

What amazes me is that the task of “write down what you eat and how much and send it to me” is SUPER hard for a lot of people!!  I didn’t tell you to change what you are eating, just write it down and share it with me.

Of course people find it hard to write it down because then they have to face it.  They don’t want to write that they ate a box of cookies and then have to send that to someone because that is painful to admit and they probably haven’t even really admitted it to themselves yet.  I get that.  I am compassionate about how hard this all is and I never push a person forward.  I stand by her side, give her my hand, and suggest we step forward together, fully supported.

Changing your food and exercise habits; changing your body’s health or appearance; changing the way your family eats – none of it is entirely without pain, both physical, mental and emotional.  Some people will find it very difficult actually.  I know I did!  But with the proper support, it’s a lot easier to make these changes.

Just as you wouldn’t expect to become a doctor without struggling through medical school and an exhausting residency, or any other long-term life-changing goal you go in pursuit of, you have to steel yourself for the difficulty.  You must remember WHY you are doing this.  You must push through even when things get tough and you want to quit.  NOTHING will change if you stay inside your Comfort Zone.

I mean, if it were all easy, you would have done it already.  Right?

OK, on to week 2 of Vegan MoFo!

Green Salad with Tofu Croutons and Tomato Paprika Dressing

Green Salad with Tofu Croutons and Tomato Paprika Dressing

This makes enough tofu croutons for several salads. The tofu will keep in the fridge for several days and can be tossed into any dish you want for an added shot of protein and calcium. I always keep cooked tofu like this in my fridge.

Ingredients

    The Salad
  • Washed greens and veggies of your choice
  • The Tofu Croutons
  • 1 block of firm tofu
  • 1/2 T oil
  • few dashes of soy sauce
  • The Dressing
  • 4 large ripe tomatoes
  • 3 Tbsp apple cider vinegar
  • 1 date, pitted (or 1-2 tsp brown sugar)
  • 1 tsp sweet paprika
  • 1 clove garlic, roughly chopped
  • 1/3 cup olive oil, or other favorite oil
  • sea salt to taste

Instructions

    First, make the tofu:
  1. Heat the oil in a saute pan over medium heat
  2. Cube the tofu into bite-size cubes and dry on paper towels (In Israel it is not necessary to press tofu dry as it is dry already. In other locations where tofu may be more watery, press as much water out as you can).
  3. Toss the tofu cubes into the heated oil.
  4. Let cook without touching it for 1-2 minutes.
  5. When the bottom surface starts to brown, turn each piece to another side.
  6. Repeat until all sides are golden brown.
  7. Turn off the heat and toss the golden cubes with a few splashes of soy sauce.
  8. Set aside to cool.
  9. For the Dressing:
  10. With a paring knife, cut a shallow X in the bottom of each tomato.
  11. Bring a medium size pot of water to boil.
  12. Add the tomatoes and boil for 30-60 seconds.
  13. Drain
  14. When cool enough to handle, peel off the skins and cut into quarters.
  15. With your fingers, remove the seeds and discard.
  16. Put the tomatoes in the blender.
  17. Add the vinegar, date (or sugar), garlic and paprika and blend until smooth.
  18. With the motor running, drizzle in the oil slowly through the opening in the center of the lid.
  19. Taste and adjust seasonings to your liking.
  20. To assemble:
  21. Top a plate of salad with tofu croutons and dress it! (I've tossed some leftover quinoa on top in case you were wondering what was in the picture)
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Pesto Pizza with Fresh Tomatoes

vegan mofo

It’s Day Five and I’m still in the game.  Barely.  This is tiring!

A few people asked me about the Nutritional Yeast in yesterday’s recipe.  I have discussed this on the blog before, but if you missed it, Nutritional Yeast is a yeast grown specifically to be a nutritional supplement.  I use the Red Star brand.  It is NOT Brewer’s yeast, a by-product of beer-making, which tastes horrible and bitter.  Nooch, as we vegans call it, tastes cheesy and yummy and is a great source of protein and B-vitamins.

The bad news is that it is not widely available in Israel, although people have told me they have found it in health food stores here and there.  I’ve never seen it here so I stock-pile when I go to the U.S.  I’m sorry.  I really try to not include ingredients in my recipes that are hard to get here, but I make the exception for Nutritional Yeast and for Vegan Protein Powders, such as Sun Warrior, as they are major staples in my diet.

If you want to make one of my recipes, and it calls for Nutritional Yeast and you don’t have it, it’s fine to leave it out.  Your final result will taste differently but it will probably still be really good.

The second thing I wanted to mention is that I have been trying really hard to improve my photography skills.  Those of you who are friends on facebook – and if you’re not, why not?  friend me HERE - already know the ongoing foodgawker rejection saga.  Their daily rejection of every photo I send in is almost depressing, but I am determined!

That said, tonight’s picture is a dud.  I apologize.  Once the sun goes down, I’m sunk in terms of photographing my food.  Now that it’s going down so early, well dinner just isn’t ready yet.  I am planning to make a lightbox to help out the situation.  We shall see.  In the meantime, trust me that this looked better than the photo!

Tonight’s recipe is a compilation of two prior blog recipes: the whole grain pizza dough and my famous Pesto No-Breast-o.  This pesto has no cheese of course, but is FULL of calcium and nutrition from all the sesame and the spinach.  Enjoy!

Pesto Pizza with Fresh Tomatoes

Pesto Pizza with Fresh Tomatoes

This recipe makes enough for 2 pizzas, dough and topping (with some leftover pesto too!)

Ingredients

    For the Dough
  • 3 tsp dry yeast
  • 1/2 cup warm water
  • 1 tsp maple syrup or brown rice syrup
  • 4 1/2 cups flour, any combo of whole wheat, spelt, oat flour, barley flour etc etc
  • 1 tsp sea salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 cup warm water
  • 2 T olive oil
  • For the Pesto
  • 1/2 cup sesame seeds
  • 2 T Nutritional yeast
  • 1/2 cup raw cashews
  • 1/2 cup olive oil
  • 1 bunch fresh basil
  • 4 big handfuls fresh spinach
  • 2 cloves of garlic
  • juice of 1 lemon
  • 1 tsp salt

Instructions

    Dough
  1. Mix together the yeast, 1/2 cup warm water, and sweetener. Stir until yeast dissolves.
  2. Set aside for 5-10 minutes while you measure out dry ingredients into a large bowl.
  3. Add yeast mixture (which should be foaming up high) into the dry ingredients.
  4. Stir in the remaining 1 cup warm water and the oil.
  5. Knead a few minutes to form a sticky soft dough.
  6. Coat a large bowl with olive oil, place dough inside and turn it to coat all sides.
  7. Cover with a clean kitchen towel and set in a warm place to rise for one hour or until doubled in size.
  8. Preheat oven to 200C.
  9. Split dough into two, and gently stretch one portion into a big circle. Place on greased pizza tray or ungreased, pre-heated pizza stone.
  10. Top with a thick layer of pesto and slices of fresh tomato and red onion (or whatever you want).
  11. Bake 10-15 minutes. Keep an eye on it because the pesto is a bit fragile and you don't want it to burn.
  12. Repeat with second ball of dough.
  13. For the pesto
  14. In a skillet over medium heat, toast the sesame seeds, stirring and watching the entire time. They burn fast, so just toast them for a few minutes until they are just starting to turn golden and dump them out of then pan and into your food processor immediately. (They will keep cooking if you leave them in the pan and burned sesame seeds smell bad, trust me).
  15. Add the Nutritional yeast and process until crumbly.
  16. Add remaining ingredients and process until smooth.
  17. Taste and adjust seasonings if necessary.
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