This is one in a series of food photo diary posts in which I track my food in pictures. I’m also counting my calories. Read all about it in this post or click here to view a detailed breakdown of my calorie intake in a nifty spreadsheet.
It was a day of trying new things and expanding my lexicon of fast and tasty vegan meals. From fruit and muesli to lentils and swiss chard, there’s are lots of recipes in today’s post. Read on…
Diary for Tuesday, June 9, 2009
Calories In: 2,225
Calories Out: 1,615
I went for an early morning swim before breakfast, and thus caught the working crowd. I still managed a very nice one-mile swim, and having other people in my lane encouraged me to push myself to swim faster and focus on my stroke (rather than on breakfast)
Calories burned: ~325
Bircher Muesli with Carrots and Cinnamon
Inspired by Maya’s carrot cake oats, I decided to branch out from my usual Bircher Muesli recipe and tried a few new things. First, I soaked the oats in soy milk instead of water and I skipped the whole almonds. In the morning, I added a grated carrot along with the usual grated apple, plus some extra cinnamon. Finally, I topped the lot with toasted sliced almonds. I wouldn’t call it “carrot cake”, for lack of cream cheese frosting, but I loved it, especially the crunchy texture of the carrot. Highly recommended.
80g rolled oats
10g flax seeds
1 cup soy milk (or more as needed)
1 apple, grated
1 carrot, grated
1 wedge of lemon, juiced
20g slivered almonds, toasted
Soak the oats, raisins, flax seeds and cinnamon in the soy milk overnight (add enough soymilk to cover the oats). In the morning, mix in the apple, carrot and lemon juice. Top with slivered almonds and serve. Serves 2.
Strawberry and Banana Tofu Smoothie
I’ve been taking some of your suggestions and mixing up my smoothies with other fruit besides banana. I really like the strawberry and banana combo. Tomorrow I might try adding some mint.
80g silken tofu
1/2 cup soy milk
1 tsp of honey
Whizz it all up in a blender. Pour into a glass and enjoy. Serves 1.
Took a long walk with Tim around Clissold Park, ~4 miles.
Calories burned: ~300
Grilled Veggie Sandwich with Salad
I’ve been craving a grilled portabella mushroom sandwich, so on the way back from our walk, I picked up a baguette from The Spence then headed home for some hot grillin’ action. First I put some portabella mushrooms, sliced red onions and sliced red pepper into a big ziplock bag. Then I added a little bit of balsamic vinaigrette, fresh parsley, salt and pepper to the bag and mixed it all around. Then I grilled the veggies in the oven and stuffed them into the baguette along with some avo and tomato. It was perfect!
Leftover Stir Fry Salad
Ever wonder what to do with cold leftover stir fry? (Besides heat it up and eat it as it was intended?) I like to pile it all on a bunch of lettuce. The stir fry and sauce acts as its own dressing. Plus it takes <1 minute to throw together (if the salad leaves are washed and ready to go).
Braised Lentils with Rainbow Chard, Rice and Bread
Another hit from How to Cook Everything Vegetarian. Bittman’s Braised Lentils, Spanish Style are delicious and easy (that is, if you happen to have red wine, smoked paprika, and saffron around). I also tried a new recipe for Swiss Chard from the New York Times: Swiss Chard with Currants and Pine Nuts. I used walnuts and sultanas instead of pine nuts and currants, and it turned out great. It’s amazing how the addition of just a small amount of rich nuts and sweet sultanans can turn boring greens into something exciting. To me, this is the heart of vegan cooking: learning how to make vegetables taste good (rather than learning how to make vegetables taste like meat!).
Recipe: Braised Lentils, Spanish Style
Recipe: Swiss Chard with Currants and Pine