Easter Brunch!

Spring has sprung!

Daffodils and cherry blossoms in bloom, sunshine abounds, chickens laying an egg a day AT LEAST, first official run without gloves and a hat AND first weekend in the garden planting!

And of course it was Easter weekend to top it off! I officially have spring fever.

Look how pretty and spring-y our table looked :)

So what's on this years Vegan Easter Menu?

• Fresh baked baguette
• Mojito Fruit Salad
• Deviled Eggs (Courtesy the lil' chick-peas who have been laying up a storm!)
• Vegan broccoli and leek "quiche"
• Mushroom, spinach and yam hash
• Field roast sausages
• Mimosas!

Got up early early to cut fruit and bake bread.

Nothing like fresh baked bread in the morning!

Except maybe a fresh fruit salad, of course.

This salad is kind of my staple - a close friend of mine made it in undergrad once and I have essentially co-opted the recipe as my own and use it frequently; it wins every time (Thanks, Jane!) :)

"Mojito" Fruit Salad
Basically, I cut up fresh:

• Strawberries
• Apples
• Grapes
• Blueberries
• Mangos
• Pineapple
• Banana
• (Pomegranate seeds -- not in season so I couldn't get them)

And toss all that beautiful fruit with

• A GIANT handful of mint, finely chopped
• Juice from 4-5 LARGE limes
• 2-3 Tbsp of Agave (more to taste but just to counterbalance the acidity from the limes - fruit is naturally sweet so don't overdo it!)

Viola! Mojito Fruit Salad! Perfect for potlucks, special occasions and especially Easter Brunch.

I know deviled eggs aren't technically vegan so I won't go into them too much but they were too pretty and delicious to leave out entirely. Plus, aside from the eggs from the girls - they are totally vegan so it kind of counts, right :)?

To make these beauties I just hard-boiled the eggs (poked a hole in the bottom with a needle prior to dropping them in to make them easier to peel), cut them in half and scooped out the yolks, vigorously mixed the yolks with Vegenaise, Yellow Mustard, Sriracha, Paprika, Apple Cider Vinegar and a lil' salt and pep and then using my piping bag to pipe the mixture back into the hollowed out whites.

This puppy is vegan though:

Broccoli/Leek Quiche - adapted from Vegan Brunch

This quiche uses cashews and tofu as the base and the texture was absolutely wonderful. Even though I eat eggs again, I can tell you this quiche holds its own and I didn't miss eggs in it at all!

Broccoli/Leek Quiche

• 1 prepared vegan pie crust
• 1 block tofu
• 3/4 cup raw, unsalted cashews, soaked for 2-3 hours
• 1 tbsp coconut oil
• 1/2 large white onion, diced
• 1 large leek, finely chopped
• 4 large cloves garlic, minced
• 1 giant head of broccoli, finely chopped
• 2-3 tsp dried spices of choice (tarragon, thyme, italian spices, etc...)
• 1 tsp tumeric
• 2 tsp prepared yellow mustard

Preheat the oven to 350 degrees.

Partially cook pie crust (5-6 minutes as the oven warms)

Heat the coconut oil over medium-low heat and saute onion, leek and garlic for 8-10 minutes or until soft and fragrant.

Toss in broccoli and spices and cook for an additional 6-8 minutes. If it looks dry, feel free to add in veggie broth or water.

Meanwhile, in the food processor, combine cashews, tofu and mustard and pulse until fully combined. Add about half of the broccoli/leek mixture and process until you get an "eggy" consistency.

In a large bowl, mix together the remaining broccoli mixture with the cashew/tofu mixture and taste for salt.

Using a spatula, spoon the mixture into the par-baked pie crust and throw it back in the oven for about 30-35 minutes or until edges and top just begin to brown.

Let sit for at least 10 minutes if not longer! It will allow the quiche to firm up and achieve the correct consistency.

Mmmm quichey...

The next item on the menu was a little last minute but actually might have been my favorite thing.

I absolutely love hash.

I can't give you the exact recipe because I totally made it up and didn't write it down and don't remember to any degree of accuracy, but I will give you the general guidelines :)

Basically I boiled a couple yellow potatoes and two large yams for about 15-20 minutes or until they were super soft. When they were done I cut them up into squares - leaving the skins on (the yellow potatoes were much firmer than the yams which got mushier and actually combined to make an awesome texture).

Then, in my cast iron pan, I sauteed onion and oil for about 5 minutes and then added the chopped up potatoes and 3 large handfuls of spinach.

Pretty much after that I just tasted and seasoned continually until I had flavors I liked. I used lots of smokey salts, some hot sauce and some liquid smoke to create some layers of flavor which complemented the natural sweetness of the yams beautifully.

Top off with some salt and pepper and enjoy this power hash! Vitamin packed!!

Last but not least I cut up 2 each of the Smoked Apple Sage and Mexican Chipotle Field Roast Sausages (Hello Costco Mixed Pack!!) and sauteed them in just a touch of coconut oil until brown and crispy.

My moms (non-vegan) foodie boyfriend was impressed with the Field Roast (and, being an athlete - loved the protein content). Further evidence that Field Roast is awesome and is a great thing to serve up to meat-eaters and vegan or vegetarian-experimenters.

Delicious!


And the very best part about this brunch (other than it being cruelty free, low in cholesterol, fat and high in flavor) was that I got to share it with my wonderful family.

I'm so grateful for them every day and I absolutely love holidays because they give me an excuse to show my appreciation and re-center my crazy life to focus on what matters.

And the mimosas!!

I hope you all enjoyed your Easter as much as I did!




Live long and prosper! And remember to step back and appreciate the people you love :)

Banana Bread! Sugar Free, Fat Free

Nothing brings back good memories like banana bread.

The look of mashed bananas, the smell of it baking in the oven.

It's difficult to improve a banana. But banana bread does it and does it well.

Only problem is most banana breads are full of refined sugars, oils, fats and starches and to me - why unhealthify and complicate something as simple and delicious as a banana?

That's why I created this simple and super satisfying banana bread recipe.

It uses agave and stevia instead of sweetener and spelt flour instead of whole wheat (lower cal, higher protein) and employs no oils, butters or fats.

And as long as you like bananas you will LOVE the taste and texture -- don't you worry!

Simplified Banana Bread

• 1 "Flax Egg" --> 1 Tbsp flax mixed with 3 Tbsp warm water 
• 1 3/4 cup spelt flour
• 1 tsp baking soda
• 1 tsp baking powder
• 4-5 packets stevia powder
• 1 tsp cinnamon
• 1 tsp Jamaican or regular all spice
• 2 Tbsp agave nectar
• 3 over-ripe bananas, mashed
• 1/2 Tbsp vanilla extract
• 1 Tbsp lemon juice
• Up to 1/4 cup non-dairy milk (I didn't need it but add it in if your batter is too dry)
• Shredded coconut/walnuts/almonds (optional - to taste - I just put a little unsweetened shredded coconut on top before baking!)

Preheat your oven to 365 degrees. Yes, I said 365. It seemed like a good neutral baking temperature for a bread.

Lightly grease or flour a non-stick bread loaf pan (about 8inX4in or so).

Mix together ground flax and warm water with a fork and set aside for 5-10 minutes.

Whisk together your dry ingredients in a large bowl until just combined. (Note - you don't want to overbeat or overwhisk spelt flour because it will get crumbly!)

With your mixer on low, slowly add in your agave, bananas, vanilla, lemon and finally the "flax egg"

At this point, I had a great consistency (should be "pourable" but not liquidy) but if your mix is still too dry feel free to add in some almond or soy milk until it can be spooned/spatulaed into your bread pan.

Transfer batter to bread pan and bake bread for about 35-40 minutes. I took mine out early because I wanted it moist and gooey but just make sure it doesn't burn!

  

Eat straight out of the oven. 

I promise, you will love it!

Live long and prosper! Banana style :)

Back in the Game with a Vegan House Party!

So sorry for the several week hiatus!

Between school ramping up and my internship and law review and training for the marathon I have been completely stripped of all of my blogging time!

But don't worry because this post will make up for it!

Really.

There are no cupcakes in it BUT it is full of lots of other fun stuff to entertain you.

First things first!

FOOD

Colin and I had a house party for Jefferson Smith (Portland Mayoral Candidate)!

Ever heard of him? He's pretty cool. Check him out here if you have a sec.

We've gone to a couple of his events and done a bunch of research and are pretty jazzed on this guy.

See how jazzed we are?

So jazzed. In fact, we like this guy so much we threw him a party!

And the best party about parties is the food. And the drinks, of course (Shout out to Burnside Brewing for the keg donation).

But really, the food.

To start out the table I prepared two kinds of Bruschetta (pre-made from Trader Joe's - don't give me too much credit but at least I made it look pretty).

Traditional Bruschetta atop basil and a toasted baguette and drizzled with a classy balsamic vinegar.

Eggplant and sundried tomato tapenade atop basil, vegan cream cheese and toasted baguette.

Chocolate dipped strawberries. My Go-To at events like this. Easy to prep, easy to keep and everyone loves them.

Aaand the BEST part:

My SUPER GREEN cous cous salad.

Why is it SUPER GREEN you may ask?

Because stuffed into this gorgeous little fresh spring salad are each of the following green things:

• Edamame
• Asparagus
• Spinach
• Basil
• Parsley
• "Noodled" zucchini 

Take that, mix it with two boxed of Trader Joe's Israeli Cous Cous, the juice from an entire lemon, 1/4 cup Vegenaise (or more, to taste), a hefty sprinkling of salt and pepper and a kick of hot sauce and you have this delicious and wildly popular spring salad.

Perfect for parties.

Rounding out the rest of the spread was: veggie straws, pop chips, homemade veggie tray w/pita bread, a 4-hummus platter and guacamole and salsa with tortilla chips!

All in all (thanks to the food, all of Colin's work and Jefferson's charming company) the party was a blast and I think everyone had a great time :) Including us! Such a successful feeling. 


Also in the news - Colin and I and some law school friends participated in one of Portland's biggest races: The Shamrock Run!

It was an absolute blast (other than being freezing and snowing for part of the time) and I'm very excited for the 10k and half-marathon races we have coming up! (OK - Colin is doing the 10k but I couldn't convince him of the merits of a half).

Training is going great -- lots of kettle bell classes and integrative weight and circuit workouts.

Despite the endless rain and homework I have not been slacking on my training! Yay!

Send me good sunny vibes in the next few weeks as I prep for these races!


Last but not least - Wyatt requested a little shout out.

 There he is. Adorable as usual.

(By the way: His tongue doesn't always stick out - just in case that wasn't clear)


In conclusion: Happy Spring!

Live long and prosper! And throw some killer parties!

Training Log Sunday 2/19-Saturday 2/25

2/19 - Sunday
Feeling great after yesterday's group six-miler.
Long run time! Mixin' it up today with a 10 mile treadmill circuit

• 3 miles on the treadmill (7.0 speed)
• Chest/back circuit (chest press, standing row, chest/back machines all kinds of fun stuff)
• 3 miles on the treadmill (7.0 speed)
• Arms circuit (curls on decline bench, overhead tricep press, 7-7-7's + more!)
• 2 miles on the treadmill (7.0 speed)
• Ab circuit (200 varying crunches, plank, bicycle, reverse sit ups and V-sits)
• 2 miles on the treadmill (7.0 speed)

The whole work out took about 2 hours and 15 minutes. Looong time to spend at the gym but it actually went by really fast. Combination of strength, endurance and cardio = Totally worth it!

2/20 - Monday
Cardio Recovery Day

• 10 miles on the stationary bike (took about 41 minutes)
• 200 floors on the stair stepper (about 22 minutes at 140 steps per minute)

Love these days :) These are my magazine reading days!

2/21 - Tuesday

• 5 mile easy treadmill run (8:30 mile, 0 incline)
• 100 legs-raised middle crunches
• 20 pushups
• 100 alternating sides oblique crunches
• 20 pushups
• 50 side crunches (right) 50 side crunches (left)
• 20 pushups

 Feeling good today!! Thought I might still have some stiffness/soreness from my Sunday run but I didn't! Woo hoo. Also spent a little time on the foam roller getting out some tightness. What an awesome recovery tool.

And look what I discovered!! Portland Marathon Free Group Runs!

Yay! Saturday mornings starting April 7th. Such good motivation. Definitely ready for spring and summer runs and getting moving with some other people! --MORE ON GROUP RUNS

2/22 - Wednesday
In a rush today because I had to be downtown at 8:30 am w/traffic so I had to get up at 5 and squeeze a workout in

• 2 fast miles on the treadmill
• 5 fast miles on the stationary bike
• 1 really fast mile on the treadmill
• 15 minutes on the stair stepper at 160 steps per minute

All took about an hour. Good workout but I would have liked to get some more strength in!

2/23 - Thursday

• 2 mile warm-up run at an 8:30 mile
• 1 hr yoga class

Done by 7am! Really tired today. Wanted to do a PM workout but was definitely not up for it. Big run and strength day tomorrow I hope!

2/24 - Friday

5 mile am run followed by a HUGE strength circuit with Colin.
Arms and core. It was killer.
Focused on biceps, triceps and abs using the medicine ball.

2/25 - Saturday
Spent the weekend in Pendleton at a Bed & Breakfast and today we did a 4.5ish mile run through town. It was absolutely freezing and the winds were blowing at like 50 miles an hour but we powered through it.

At least it wasn't raining... :)

Total Weekly Mileage: 29.5

Had some different types of run and some awesome inspiration this week! Bring it week 8!!

Funfetti Cupcakes

 

Back in the day I used to absolutely adore funfetti. I don't really know why. Something about sprinkles and rainbows and vanilla happiness. 

So when a friend requested I make these cupcakes for a joint birthday party I was stoked and immediately went out on the prowl for vegan sprinkles.

The great thing about these cupcakes too is that they are so simple - vanilla cupcakes with vanilla frosting - the only different is the boat-load of sprinkles I poured into them! And what a different those sprinkles made :)

Funfetti Cupcakes

• 3/4 cup soy milk
• 2 tsp apple cider vinegar
• 1 Tbsp ground flax seed
• 3/4 cup sugar
• 1/2 cup vegetable oil 
• 2 tsp vanilla extract
• 1 1/4 cup flour (I used Bob's Red Mill Organic Unbleached)
• 2 Tbsp cornstarch 
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon salt
• Vegan sprinkles!

Preheat oven to 350 degrees and line cupcake tin

Start by whisking together apple cider vinegar, flax seeds and soy milk in a main mixing bowl and set in the fridge for about 5 minutes to curdle.

In a separate bowl, sift together all dry ingredients EXCEPT for the sugar. 

Pull your "egg" out of the fridge and whisk in vanilla and vegetable oil. With mixer on low, add in sugar and mix until just combined.

Slowly add dry ingredients to wet ingredients until fully combined (little lumps okay but I usually beat the mixture together in my mixer for 3-5 minutes).

Fold in about half the container of sprinkles or until your batter is adequately saturated with rainbow goodness.

Pour mixture into cupcake liners or tins UNTIL NO MORE THAN 3/4 of the way full! Don't overfill!

Bake at 350 for 15-11 minutes (Don't overbake!)

Transfer to cooling rack and allow to cool while you prep the frosting.

Sprinkly Vanilla Buttercream Frosting

• 1/2 cup non-hydrogenated shortening (room temp)
• 1/2 cup non-hydrogenated butter substitute (room temp) 
• 1/3 cup vegan cream cheese
• 3 cups powdered sugar
• 1 Tbsp vanilla extract
• 2 Tbsp (or less) vanilla soymilk
• More sprinkles!

Beat shortening and butter together until totally combined and fluffy.

Add cream cheese and beat for another 2-3 minutes

Slowly add in sugar and vanilla and soymilk alternating and continue to beat for about 5-7 minutes or until fluffy! Add as much or as little soymilk as you need to get the right consistency.



Lastly, fold in sprinkles and then pour into a piping bag and pipe onto fully cooled cupcakes.

Remember when just now I said pipe onto fully cooled cupcakes?

Well I was in a rush so I cheated and piped the frosting without letting the cupcakes cool completely and it got all melty :( You can probably tell from these pictures but it's not as perky and pretty as usual.

That's why you gotta wait until they are fully cooled!!

But they sure were delicious!! And Happy Birthday to Anna and JJ!

 

Complete cupcakes after topping them with the last of the sprinkles!

Tasted just like I remember funfetti tasting :)


Another success in the world of vegan cupcakes.


Live long and prosper cupcake lovers!

Thai Yellow Curry with "Chick'n"

As I've stated on my blog before, I'm not a big fan of "meat posers" (aka vegan meat alternatives posing as meat). One - I think it's kind of gross. I mean I don't eat meat so why pretend like I do? And two - meat posers are usually much more highly processed than tofu or tempeh or other meat alternatives.

That being said I can't live without Field Roast and I do recognize that meat posers (such as Trader Joe's "chick'n") occasionally have an appropriate time and place.

Like in this yellow curry!

Using a meat poser in this context is great because it looks like meat and has a similar consistency but the complex flavors of the curry mask the slight flavor and textural differences (plus 20 grams of protein in one 110 calorie serving!!). I think this dish could have fooled a meat eater ;) Not that I would ever do that!

  

See the little "chick'n" pieces? Preeeetty convincing if you ask me. 

This was the first curry I've ever made and it turned out BOMB. I think with the right curry paste it's hard to go wrong, but I also attempted to make it a little lighter than normal curry (subbing light coconut milk and veggie broth for full fat) so I was concerned that it might not be as creamy or satisfying. 

My concern was unfounded - this curry tasted great, came together easily AND made killer left overs.

Thai Yellow Curry with "Chick'n"

• 2 tsp coconut oil
• 1/2 large yellow onion, chopped
• 1 medium white or other starchy potato, cut into 1/4 inch chunks
• 2 carrots, chopped roughly
• 1 bell pepper (I used orange yellow or red would be fine too), cored and chopped
• 1/2 bag frozen peas! (I always keep peas in the freezer. They are the best)
• 1 can light coconut milk
• 1-2 cups vegetable broth
• 1/2 cup yellow curry paste
• 1 Tbsp curry seasoning
• 2 tsp paprika
• Juice from 1/2 lemon or lime (optional - just a flavor enhancer)
• Cilantro to garnish (optional)

Begin by softening the onions in the coconut oil for about 4-5 minutes.

Add the potatoes and carrots and veggie broth as needed and cook on low for an additional 3-4 minutes before adding the bell pepper and peas.

Turning the burner up to medium heat, slowly stir in the coconut milk and about a cup of veggie broth and allow to warm briefly.

Stir in the curry paste and seasonings until well combined and creamy. Add more veggie broth if needed (I like my curries saucy!)

Allow the entire mixture to simmer for 20 or so minutes. You can add more spices or curry paste as you need throughout this process.

Squeeze in your lemon or lime, spoon curry over brown cilantro rice and top with fresh cilantro sprigs!

So easy and so satisfying.

Why go out to Thai food when you can make this at home?!

 

Live long and prosper! And don't be afraid to try something new - even if it involves "meat posers" ;)!

Training Log Sunday 2/12 - Saturday 2/18

2/12 - Sunday
I'm just going to come out and say it: I didn't do my long run today because I was hungover. Ugh. Fail.
I really can't drink more than 4 drinks anymore without a hang over. Reminder to self: NOT WORTH IT.

By the afternoon I felt moderately better and went for a 7 mile run and then felt MUCH better - but it still reminded me of why I don't drink like that.

2/13 - Monday
Need to make up some mileage this week but my day was absolutely slammed so I didn't get to the gym until about 6pm.

• 5 mile easy treadmill run (7.2 speed)
• 30 minutes stair stepper on 150 steps per minute

2/14 - Tuesday
Back on track today! Killer high intensity cardio and strength workout in the AM.

• 2 miles treadmill for time
• 5 miles stationary bike for time
• 200 floors stair stepper for time
• 500 meter row for time
• 3 sets of 20 kettlebell swings (15 lb weight)
• ALT w/ 3 sets of 10 squat thrusters (15 lb weights)

All done in just a little over an hour. It was absolutely ridiculous but it felt SO good.  Haven't pushed myself that hard in a while. Progress!

2/15 - Wednesday 

6 mile HIIT run (except I slacked on the last mile and a half because I was NOT feeling it)

• Mile 1: 6.5 speed warm-up at 0 incline
• Mile 2: 6.5 speed at 3 incline
• Mile 3: 7.5 speed at 0 incline
• Mile 4: 6.5 speed at 3 incline
• Mile 5: 7.2 speed at 0 incline (but I ran most of it at like 6.8 because my stomach was hurting - running on empty :(
• Mile 6: 6.5 speed at 0 incline

On the bright side: feels like at all this winter training is paying off!

Makes those early work outs seem worth it :) Definitely in the best shape I've ever been in and the work is totally absolutely worth it. I feel amazing and am happy happy about my mental/physical/emotional balance which is not something everyone can say.

2/16 - Thursday

• 20 minutes on the elliptical on quad burner or some silly setting like that - keeping it interesting
• 5 miles on the stationary bike for time (7 resistance) finished in 18:30
• 200 floors on the stair stepper for time (160 stairs per minute) finished in 22:00

Followed by a killer ab circuit - 225 crunches, plank,  bicycles and more!

2/17 - Friday
Day off. This was my first day off in about 3 weeks and I wasn't really very happy about it. I had a dental procedure go awry and about 6 hours of law review work to do so I just straight up didn't get time.  But that's okay! It was good to let my body recover and I need to remember that :)

2/18 - Saturday
Went on a group run with Colin at Foot Locker's Group Run Event today! What a blast! It was totally fun to mix it up and be forced to stick to a pace and just not have to pay attention to where I was going. Plus Colin came which is always good :) 6 miles!

And we registered for the Bridge to Brews 10k at the Foot Locker Event Expo! Should be fun :) The only thing I like better than running is running AND beer!


Weekly Mileage: 26 miles (down from last week but to be expected missing my long run and MAN was it a busy week. Got some catching up to do next week)!