Back in the swim!

First night back at water aerobics last night - what a night!  I was a bit sore after class, but I took my diclofenac (for knee pain) and when I went to sleep, I slept like a LOG.  I woke up this morning, and felt GREAT!  And it's raining, which was a surprise, since often when it rains, my knees are more painful, especially my left one.  The class is as I remember it.  Daughter Amy went with me, and she said it only felt like 10 minutes in the water, rather than the hour the class lasted.  My goal this week is to go both Monday and Saturday.  Next week, I will add the Tuesday/Thursday cycling at 6 pm to the mix.  Then the next week, I will try to add another night of work on my own.  I may also try aqua Zumba, but that ends May 23rd.

Another change - small but good - asking for veggies instead of fries with entrees.

 Not sure what is for dinner tonight.  The kids have rehearsal until 5.

Update: On Friday, May 18th, I was weighed at the doctor's office.  I've lost 6 more pounds!  WOOHOO!

Adding exercise to the mix

I've been a bit amiss in writing here.  The pain in my knee has gotten really bad.  So, I have got to redouble my efforts and put exercise into the mix for weight loss to happen.  Eating more veggies is good, but not enough.  My goal is water aerobics (deep water) 3 times a week, and spinning at least twice a week or more.  Sunday will be the day to rest, but I could walk or do something that day just for fun.  First order of business - on payday, rejoin the Y.  Next, start going to H2O aerobics at least twice a week.  Add a third day when I can (when my schedule allows) and add the spinning classes soon thereafter.  Amy is going to do water aerobics with me.  I just hope she likes it.

stuck on shepherd's pie

Vegan Shepherd's Pie  I've not been all that creative lately.  This recipe is tailor made for me.  Of course, there were the requisite changes:  I did not make gravy for the "innards" since it was pretty thick as it is.  I also did not use tvp or any other kind of fake meat; instead, I used black beans and corn, and canned diced tomatoes with chilis in them, along with onions, leeks, green peas, and, did I say onions?  I went pretty heavy on the black pepper, and did not make the mashed potatoes with vegan mayo or vegan cream cheese.  Those items are simply too pricey to use in something like mashed potatoes.  I simply used Earth Balance, salt, pepper, and unflavored soy milk. 

The results:  very very flavorful.  The carrots in the filling were not as done as I would have liked, but no matter.  It was still really good.  AND I sprinkled some Daiya atop my servings, as did Amy, and it was DELICIOUS.  Definitely a go-to recipe.  I will make this for my mom some time.  I think she would like it.  It cooks up really well, with about 25-30 minutes baking at 400ºF.

Butternut Squash with Sage and Pasta

This is one that I found elsewhere earlier, but found here today:  http://southernfood.about.com/od/wintersquashrecipes/r/r91115a.htm

I don't remember where I originally found this recipe.  Omit the Parmesan or use vegan Parmesan, if you like that flavor.  I just leave it out.  Also, forget the butter and use Earth Balance.

We made this last night with corkscrew pasta, and had enough left over that the kids already have lunch today.  If you cook an entire box of pasta, I would suggest using a rather large squash, and a large onion.  I forgot to roast the onion with the squash - AGAIN.  For some reason, I have a mental block about this.  It is different with fresh sage, as opposed to dried, but even with dried sage, it is VERY good.  Make sure you are generous with the salt and pepper (sea salt works quite well).

Busy is ....good?

You know you are getting better when...you don't mind being really busy?  I suppose that is true.  Yesterday was full of ups and downs, and no down time much.  But I managed to get through it just fine.  Something interesting - I want to listen to music again.  For some people, that might not be such a big deal.  For me - someone who has, for most of their life, made a living from being a musician - it IS a big deal.  I know I am recovering a sense of self, and a sense of beauty, a sense of possibility.  I think eventually, I will feel ready to step out and become part of the larger musical community.  It will take a while, but I think it will happen.  Baby steps.

Still haven't decided what is on the menu for dinner this evening.  My mom may want to go out.  I don't know.

Tamale shepherd's pie

From theppk.com this is a TexMex version of the traditional Irish dish. I didn't add as much heat as the original recipe calls for, but my family liked it a lot so I will make it again. One thing - I really need to make creamier mashed potatoes. And next time, I will add a half tsp lime zest to the potatoes. And add more heat. Great recipe!

Cooking at home vs eating à restaurant (updated)

It is frustrating feeling so tired when I get Home in the evening. We end up going out because I am too tired to Cook.

Update:  After conferring with my doctor, I have made several changes in my medications.  As hoped, I have a bit more energy, and hope to get even better as the change becomes permanent.  This week, not only have I made several meals at home, but I have also taken the trash out, helped with the cat boxes and practiced more clarinet, without feeling too wiped out.

My first recipe from Veganomicon

Last night we made the Leek and Bean Cassoulet from Veganomicon.  It was just about perfect.  The only thing I left out was the garlic, and I used a bit of garlic powder instead of minced garlic.  But other than that, I made it just like it called for in the cookbook.  YUM.  The kids liked it too - even though they did say, "Don't make it too often, so we won't get tired of it."  Not a problem - it is something of a work intensive recipe.

This month has been full of repeat meals.  I haven't really tried any new recipes recently.  Tonight we're having the roasted Brussels sprouts from Vegan With A Vengeance.  We are also having vegan colcannon, which is quite tasty.  I hope I can start trying new recipes soon.

My other blog

I have an allrecipes.com blog that I use exclusively to talk about traditional recipes I have veganized and how they turned out.  However, THIS blog is the one I post in all the time.  I did have a blog at livejournal, here but I do not use that anymore.  I realize most of what I post is about vegan cooking and living.  But there are other things that go on.

For example, I was a professional clarinetist with the U.S. Navy fleet bands for fourteen years before I was forced to retire because of illness.  Music is my lifeblood in many ways.  I am just now, after several years, getting back into playing and teaching.  Hopefully, I can eventually do music full time again. I like my job with the gov't, but I miss playing music SO MUCH.  It is gratifying that three of my four children love to play instruments (Chris plays guitar, and Brian and Amy play clarinet).

I will say this, referring to being vegan:  Since I have begun eating and living vegan, my depression has lifted a VERY great deal.  I want to be alive again, and I feel like I am finally on the road to getting my life back.

Vegan kielbasa?

PPK vegan Italian sausage

PPK vegan smoky maple sausages

PPK thread- spices to create different kinds of vegan sausage

Hopefully I can steam up some kielbasa this week.  My daughter (an unrepentant carnivore) really wanted me to get some meat kielbasa yesterday when I went grocery shopping.  However, 1) I couldn't find kielbasa and 2) I really do not want to buy meat if I don't have to.  So... I am going to try making vegan kielbasa.  Then I will see how it works in stew/soup.  I would like to use it in a vegan version of HamBeens 15 bean soup.

Chili cook-off

Our church had our annual Chili Cook-off this weekend.  I made what can only be more correctly termed a stew, of cannelini beans, black beans, tomatoes, onions, yellow bell peppers, chili powder and a hint of cinnamon.  I really should have made it the night before (the actual meetup was after services Sunday morning.  This was a quick fix which I threw together just before we left, around 8:30 AM).  Even so, I was asked for the recipe and I found that flattering.  Additionally, even though I didn't win this year, our youth group won, to the tune of $175.00 towards their mission trip this summer.

Vegan Colcannon!

I took the recipe in the link and made it my own.   I omitted the leeks (since I didn't have any) and did not use nutmeg.  I used about three TBSP of Earth Balance spread to add some flavor, as well as plenty of salt and pepper.  My kids LOVED it (although they DID add mayonnaise - non-vegan mayonnaise - to the mixture).  I think I will try this again with either leeks or onions.  Oh, and I used Nature's Market Soy Milk, since we don't have the 8th Continent brand here.

I can't believe I forgot...

...to mention that I also made, over the weekend, a shepherd's pie.   Pretty simple.  Vegan mashed potatoes - mmm, yummy.  I like them better than the old dairy-laden ones - topping innards consisting of bagged frozen veggies thawed & sautéed with tempeh to make a satisfying filling.  My mom LOVED them.  I am definitely making this and using tempeh again.

Here and there

Well, this weekend has been a very nice change of pace.  Four days off.  In a row.  It's times like this it pays to work for the feds.

Anyhow, I made chili again.  And this time, I forgot the corn.  It wasn't as good. :(  But still edible+.  I used a package of Hambeens Beans, without the flavor pack, and added some leftover baked beans, and the usual suspects (bell pepper, onion, garlic)  Brian said it was too spicy, which surprised me, because I put the same amount of chili powder in it that I did before, though I did add some cumin.  Maybe the cumin put it over the top for him.  Also, that 1/8 tsp cinnamon.  I think I may up that to ¼ tsp and see how that works.

This morning, The BEST Pumpkin Muffins from Vegan With A Vengeance.  I LOVE that cookbook.  It is already looking raggedy ass because of all the cooking I've done with it.  Oooh, and the pancakes - made those twice this weekend.  The first time (Friday) I left one of them in the skillet too long, but it still tasted pretty good.  Yesterday, they came out perfect.  Mmmmm.

Later today, I will be making hummus, as well as some bean burgers (leftover chili, you know).  I am finding that making up my own recipes is quite fun.

Sweet three-bean vegan chili

Ingredients:

@ 1 TBSP olive oil
3 cloves garlic, minced
1 medium sweet onion, diced
1 red, orange, or yellow bell pepper, diced
1-4 oz can mild chilis
1-15 oz can black beans
1-15 oz can kidney beans
1-15 oz can canneloni beans
1-15 oz can sweet corn
1-15 oz can diced tomatoes
1½ tsp chili powder
1/8 tsp cinnamon

In a large stew pot, sauté the garlic, onion, and bell pepper until the onion is translucent.  Add the chilis, all the beans, and the corn, and stir. (Do NOT drain the beans or corn)  Add the tomatoes, and bring to a boil.  Reduce to a simmer, and add chili powder and cinnamon.  Simmer for at least 35 minutes, or until it tastes done.

I had some of this last night, served with tortilla chips crushed on top.  YUM!

This can also be made by cooking dried beans in the crock pot, then adding all ingredients except tomatoes.  Tomatoes should only be added to the crockpot during the last hour of cooking, after the beans are tender.

It's a New Year

After a much needed break, I'm back, both here online and at work.   Some of the more interesting moments of the past couple of weeks are as follows:

Last night, I came to the realization, after cutting myself chopping a spaghetti squash in pieces, that meat cleavers are not of much use at all except to injure oneself if they aren't aimed properly.  I think I'm going to get rid of mine.

Omnivores CAN cook vegan meals AND make them taste good.  Marcus made his pasta sauce with chopped veggies and tomato sauce.  MMMMM.  The man has inherited his father's extensive abilities in the kitchen.  Now to convince him of this.

It IS possible to put everything I need for several days in a cooler, and still eat too much.

Tofurkey is one of the best inventions known to man, followed closely by Veganaise.  Finally something to change up with peanut butter for lunch.

Just because I'm vegan doesn't necessarily mean I will eat healthy all the time.

And - Chinese food for Christmas dinner ROCKS.

Being vegan, especially now

For some reason, I have quite a craving for meat lately.  I don't really know why.  Maybe it's because I'm surrounded by meat eaters.  I never realized just how pervasive - actually downright ubiquitous - eating meat is.  It's everywhere.  And cheese and eggs and milk are in EVERYTHING.  I've gotten so I don't like to go out to eat, because there are few vegan options, and I am tired of what few there are.

I'm not going to quit - but... it sure is frustrating.  And I need to get some exercise.  Maybe I should make my New Year's resolutions early.  Lose more weight, start exercising at least three times a week - those are two that MUST happen.

Marcus is here!

Marcus arrived late afternoon, Thursday, December 15th.  I've had a wonderful last 3 days with him.  Of course, now it's back to work.  We only made one meal at home, and that was Gado-Gado.  I'm going to have to find some good vegan meals that are easy to make.  He's making veggies and pasta this evening before we go out to the kids' school concert.  We have school concerts tonight and tomorrow, so we'll be pretty busy.

oldest daughter coming to visit

Alison (AKA Aliboo) will be coming up from R-town this evening.  I don't know what I will make yet.  Thinking of making my veganized Spaghetti For Peanuts again, since that was a favorite of hers from childhood.  I would like to make it special since she is going away for a while on the 9th and won't be back until after New Year's.

Here are some other possibilities:

Insanely easy vegetarian chili

Saturday night pizza fever (for a Wednesday night, not so bad, eh?)

Multi-potato Latkes from Tofu Mom

Of course, we might just have the old stand-by, Gado-Gado.  We have gotten our vegan version down to a science!