Sprint 2 the Table

Appetites and Adventures

Have Food, Will Travel

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It’s no secret that I travel A LOT.  I am a Consultant, so it is literally in my job description.  Good thing I like to travel – work or pleasure!  Last month I flew 17,140 miles on Delta.  That doesn’t even include my return from Italia.

Being that it’s such a big part of my life, I though I’d share some tips I’ve picked up for eating right on the road.

Top 3 Tips for Eating Right On the Road

1. Bring Airplane Snacks

Often on domestic flights pretzels or peanuts aren’t going to cut it for me.  I’m notorious for having to run through airports, leaving no time to eat meals.

I like plan ahead and bring carrot, zucchini, and celery sticks on airplanes for snack.  They can handle not being refrigerated for a few hours and are far better than a few peanuts (or nothing at all… I was shocked to discover that United doesn’t serve anything).  That PB packet was from leftover from hotel strategy #2 below.

For early flights I like to BYOB.  I’m usually scrambling to get to the airport at 7am and need to bring my own breakfast to the airport.  Sorry Delta, but Biscoff does not a breakfast make.

Sweet Potato Greek Yogurt

Yogurt will make it through security.  I recently enjoyed my homemade Sweet Potato Greek Yogurt on a 8a flight.  Also, remember to save your old yogurt containers for perfect storage when making your own.  It was soooo good.

Other BYO Ideas:

  • Various bars or granola – homemade or store-bought; I like to take my Banana Nut Bars
  • Fruit – apples, plums, and bananas all travel well – I find oranges are too messy and pears are too easily punctured
  • Trail mix – avoid the $6 airport bags and make you own with nuts and dried fruit from grocery store bulk bins
  • Sandwiches – sans meat if you can’t keep it cool; veggie wraps and PBJ travel well
  • Chocolate – I always have a bite of dark chocolate in my bag for “emergencies”

2. ASK Hotels for Healthy Food

Often the only healthy option on hotel breakfast menus is oatmeal.  When I order mine, I ask for banana or fresh berries as toppings in lieu of brown sugar and raisins.  Even though I always have nut butter with me, I ask if to hotel has any.  Many keep individual packages of peanut butter (pictured below) that I take with me for future use.

Sometimes I shake it up and order eggs.  If so, I request half egg/half egg whites and that they be cooked with olive oil or cooking spray instead of slathered with butter.  If there are veggies listed with other menu items (tomatoes, red pepper, spinach, etc.) I check to see if they can scramble those into my eggs.  This request isn’t always met, but it’s worth a shot!

Dinner can be more of an adventure.  Options are so limited in hotels!  Typically I order a salad with grilled chicken – easy on the salt and dressing on the side.  What is it with the over dressed, salty food?!  I also check to see what the seasonal veggies are and order a side of those too, preferably steamed.  With a glass of wine.

As I discovered this week on the cleanse, it’s especially hard to order dinner on a vegan diet.  Without the option of my go-to grilled chicken salad I had to think outside the box to get a substantial dinner.

Again, the idea is to ask for help.  Before calling down I read the menu to see what veggies they keep in-house.  Then I called and asked if the kitchen had brown and/or wild rice on hand.  Night one wasn’t such a success but…

The import thing is to be specific: the hotel line cooks aren’t going to be creative like you are at home.  Read the menu and know what veggies you want from, specify how much rice is a serving for you (sounds picky, but it’s better than being hungry), and asked that they bring the oil and salt on the side.  Know that may sacrifice on flavor, and circumvent that problem by asking for a side of red pepper flakes or herbs.

On night 2 this worked like a charm – my dinner was delicious.  Though maybe not worth the $40 the Ritz charged for it.

3. Bring Hotel Snacks/Condiments 

It’s a great idea to hit a grocery store once you arrive at your destination.  However, most of my work trips are 1-2 days and I don’t have time or transportation (I prefer to taxi vs. rent a car).  This makes it difficult, but not impossible to eat well.  I’m also lucky in that I can expense food on work trips.  Helloooooo room service!

All this to say I bring my own accoutrements to accompany my crazy requests mentioned in #2.

Tops on the “to bring” list is protein powder.  You can check with the hotel kitchen, find a coffee shop (99.9% make smoothies now), or locate a smoothie place.  They will be happy to make you a  smoothie with your powder just ignore the weird looks.  Before you leave home, pre-mix it with your favorite spice(s) (I always add cinnamon) for added flavor.

This trip I ordered 2 at a local St. Louis/Clayton coffee chain called Kaldi’s shop a block from my hotel – one for immediate breakfast consumption and the second one for a post-workout protein fix (sorted in the room fridge or in a bucket of ice if you don’t have a fridge).

Custom smoothie

Other must-haves on the road:

  • Fruit – good snack or breakfast in a fix
  • Nut Butter – to top your hotel oats or go with your fruit
  • Granola or Cereal – if the hotel has yogurt, this is a great topping; I carried my Biscoff granola all over Italy
  • Chia Seeds – use your fruit to make chia pudding in your room
  • Stevia – my vanilla-flavored bottle is less than 3 oz, so I carried it with my on the plan in case I had to get more creative with the protein powder… and I did…

The most creative hotel creation yet occurred yesterday morning.  I knew is was going to be hectic since my boss was now on the road with me and we had an early meeting and my room service oatmeal strategy wasn’t useful since oatmeal isn’t allowed on the cleanse.

I made an overnight breakfast pudding with my cinnamon-laced protein power and a banana from home.  Just be sure you remember to save a fork and glass from room service to mush up the fruit.

Hotel Overnight Breakfast Pudding

  • 1 banana
  • 1 T chia seeds
  • 1 scoop protein powder (pre-mixed with cinnamon)
  • 5-7 drops Stevia
  • Water, to taste

In a glass saved from room service, mush up banana with similarly obtained fork.  Stir in remaining ingredients, adding water until fairly liquid (the chia will soak up the excess overnight).  

Place in mini-fridge or in ice bucket overnight.

In the morning, stir and enjoy whilst patting yourself on the back for being so creative. 🙂

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One more idea… if you’re taking a train in Italy, pack up some Prosciutto di San Daniele and bread sticks for the trip.

Do you bring snacks on the road?

How do you navigate not-so-healthy hotel menus and special dietary needs?

Asian Cabbage with Lentils

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Going back to work post-vacation is like jumping into a cold pool.

This is my nice, warm-fuzzies “pool” in Verona

I had every intention of posting a wonderful recap of our first full day in Verona; however, I left the office last night at 1:30 AM.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

I love the job that allowed me to have a great vacation.

The good news is that I have been cooking!  No pasta and meat after the 2 week overload.

Italian restaurants are void of fresh fruits and veggies.  I have been in hot pursuit of green food after going so long without.   Seriously – the  very night I flew into Atlanta I hit the Dekalb Farmer’s Market (a.k.a. veggie heaven).  $60 of nothing but fruits and veggies.

I tried my hand at a cabbage stir-fry over the weekend.  It was so good that I ate 1/2 a head of cabbage in one sitting.  FYI: that may cause gas.

Yes, I did say that I am on a veggie rampage… but this was actually just that good.  I think.

The hint of sweetness from the coconut oil played perfectly with the zing from the ginger and the heat from the serrano.  Don’t skip the toasted sesame seeds – their crunchy nutty taste really made the dish.  It would probably be good with toasted cashews too!

Asian Cabbage Stir-Fry with Lentils

  • 1 tsp coconut oil
  • 1/2 small red onion, diced
  • 2 garlic cloves, pressed
  • 1 T minced fresh ginger
  • 1/2 serrano pepper, minced
  • 1/2 medium cabbage, quartered, and sliced crosswise
  • 1 1/2 T seasoned rice wine vinegar
  • 1 tsp soy sauce
  • 1/2 C cooked green lentils
  • 1 tsp toasted sesame seeds
  • 1/4 tsp Chinese 5-spice
  • S+P, to taste

Heat coconut oil in a large skillet over medium heat.  Add red onion and stir-fry until just becoming soft, ~3 mins.  Add garlic, ginger, and serrano pepper.  Saute for a moment – until fragrant but not cooked, 45 secs – 1 min.  Stir in cabbage and stir-fry until beginning to wilt, ~3-4 mins.

Stir in the vinegar, soy sauce, and lentils.  Continue to cook, stirring, until the cabbage is tender but retains a slight bite, ~4-5 mins.  Sprinkle with sesame seeds and 5-spice.  Salt and pepper to taste.

Makes 2 servings.

***

I’m in an all day meeting in Alabama now.  Seriously.

How do you get back into the “real” world post-vaca?  I need all the help I can get!

What veggies do you crave? 

Kicking and Screaming

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I came back to America.

That doesn’t mean I’m happy about it though!  Have you ever gone somewhere and felt like it’s where you were meant to be?

That was Alba, Italy for me.

Over the next few days I’ll recap the many adventures we had over 14 days.  For now I’ll just say it was the trip of a lifetime.

We were lucky in so many ways – from navigating train stations to getting private tours of wine cellars to making friends with winemakers.

Let’s start at the beginning: overnight AirFrance flight to Verona (via Paris).

We were well-prepared with out neck supports, magazines, iPods, eReaders, etc.  First hint we over-packed: the neck thingys were the only travel items used.

Dinner time!

First wine of the trip

Our airplane feast

Ummmm… let’s just say it’s a little cruel to begin a food and wine trip with such foul food and wine. 😉

Packing snacks was a brilliant idea

The view of the Alps was incredible!

Finally, in the promised land of food and wine.

Most people would take a nap after all that travel.  We aren’t most people.

3 quick showers and a chat with the Bed & Breakfast owner.  Now we’re on our way to the Verona city center for drinks and an appetizer at recommended stop #1:

Antica Bottega del Vino

One of each, please!

I have died and gone to cheese heaven

My first glass of wine was an Amarone Masi.  It was incredible – deep raisin taste, thick, and layered with flavor.

This place proved to be key because we met a new friend – Tim.  Tim was there on business, but his family is from the area.  Lucky us – he offered to meet up and guide us later!

We also learned the historic Bottega opened a location in NYC.  I smell a trip in our future. 🙂

Dinner was at Antico Verona.  It apparently had changed names, so we had a fun walk trying to FIND it (at least we burned off the first drink).

Our reward to locating this place:

Valpolicella Superiore is less expensive Amarone – same grapes, different process.  It is lighter and the raisin taste is less prevalent.  Still delicious – it’s a good “drinking” wine.

Dinner was okay – not the best meal we’d have, but not bad.

Steak, sautéed veggies, pasta with black truffles

Never a dull moment, the old electrical system meant the lights went out in the restaurant periodically.  I wish I spoke Italian because every time they went out, the table next to us would sing a song I couldn’t understand.  It added to the adventure – especially when the lights went out while in the bathroom.

HUGE thanks to the fabulous guest posters who helped me out while I was gone.  In case you missed any, here is a listing:

Advice for those of you going on extend trips abroad: beg for recruit guest bloggers.  I had very good intentions of blogging while away, but Internet and time is far too unpredictable.

Please check out these rockin’ ladies – you may discover your new favorite blog! 🙂

In other news, this weekend was Atlanta Pride.  It is the first year I’ve brought a green beverage to the park.

Butternut Squash-Banana Smoothie

  • 1/2 C butternut squash
  • 1/2 banana
  • 1 scoop vanilla protein powder
  • 1/4 tsp almond extract
  • 1/2 tsp cinnamon
  • 1 handful spinach
  •  Ice + milk/water, to taste

As usual, the people watching was rich.

Rawr

I NEED these shoes!

Happy Pride, ATL!

***

I’m shoveling fresh fruits and veggies in my mouth by the handful – they were SO hard to find in Northern Italy.

Did you enjoy the guest posters?  Did you discover anyone new?  

Have you ever traveled somewhere and felt such a strong connection to it you almost stayed? 

North Indian Menu Vocab

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Ciao!  Today we were going to be in Cinque Terre, a mountainous area along the Italian Riviera… which I hear is stunning… but we were cramming SO much in that we decided to skip it.  Next time!  In stead we are on the overnight train to Siena.

We made lots of friends in Alba and the surrounding areas, many of which are from other countries – Japan, Mexico, America, Denmark, and Sweden (to name a few).  It makes me want to quit my job and move to Italia too!  I could work in a kitchen making creations like pumpkin soup with parmesan gelato. (Yes, it was as amazing as it sounds).

Today’s post is by Parita @ My Inner Shakti.  Funny enough, we went to MBA school together (Go Jackets!)… but I didn’t know she was a blogger!  Parita’s blog is a bright spot in my daily reading – she is one of the most positive people I know.  

Another tidbit: she’s recently engaged!  Visit her blog to read all about it and see the cool outfit you get to wear in Indian wedding ceremonies.

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Hi, Sprint 2 the Table readers!

My name is Parita, and I blog over at myinnershakti.  I’m honored to have the opportunity to guest blog for Laura as she wines and dines in Italy!  Who am I kidding… I’m honored and very jealous!

 

My blog is really about a hodgepodge of things that are important to me – exercise, food, travel, my fiancé, my family and friends…simply put, life!  One day, I’ll blog about a newfound recipe and the next day I’ll write about my upcoming wedding.  I love to keep my readers guessing!

 

Laura’s blog has become a daily must read for me.  And not just because we went to the same business school, but because it leaves me drooling, laughing, or some combination of the two.  Every.  Single.  Time.  If you’re an avid reader as well, the one thing you definitely know about Laura is that she’s a foodie – through and through.  AND she loves her Indian food!  So, when I read her email about guest posting, I knew exactly what I wanted to share with her readers – North Indian Menu Vocab!

 

Source

Dining at an Indian restaurant can be daunting… even for Indians, so I’m going to do my best to walk you through some of the more common words you’ll find on most any menu.  After reading this post, you’ll be ready to take on any North Indian restaurant. 😉

Let’s get started…

 

Ingredients:

Murg/Murgh – Chicken

Aloo – Potato

Mutter – Peas

Palak – Spinach

Chole/Channa – Chickpeas

Malai – Cream

Ghee – Clarified butter

Paneer – Curd cheese (absolutely delicious)

Masala – A spice mix that can range from mild to extremely spicy

Garam masala – A popular spice blend that includes black and white peppercorn, cumin, nutmeg, cinnamon, clove, and a bunch of other things.

 

Source

Breads:

Naan – Soft, thick Indian bread

Chapati/Roti – Thin, tortilla like bread usually made with wheat flour

Bhatura – Large, soft, puffy deep fried bread usually eaten with Channa Masala (chickpeas in a spicy masala sauce).  The smaller version is called a puri.

 

Appetizers:

Pakoras – Vegetables (cauliflower, onion, potato, chilies) coated in a thick batter and deep fried until golden brown.

Tikka – Tikka means chunks.  For example, chicken tikka is chunks of chicken marinated in a yogurt sauce and cooked in the tandoor.  Paneer tikka is one of my all-time favorite dishes. (Editor’s note – this is my fav too!!!)

Papad – A crunchy and spicy Indian tortilla generally eaten as an appetizer or alongside the main dish.

Tikkis – Cutlets made from mashed up vegetables.  My favorite way to eat tikkis is in a chickpea stew.

 

Source

Sauces:

Kadai – A yogurt based curry that includes onions, tomatoes, and bell pepper.

Korma – A creamy yogurt based sauce made with cream, nuts, and coconut milk.

Saag – Leafy greens cooked in masalas.

Makhani – A sauce where tomatoes are the stars of the show and butter and cream are the sidekicks.

Malai – A cream based sauce also made with onions, garlic, ginger, and garam masala.

Jalfrezi – A sauce made by frying all the ingredients and using little cream to thicken everything up.

Vindaloo – A spicy sauce made with lots of red chilies, cinnamon, cumin, and vinegar. (Editor’s note – I love this stuff!)

 

My favorite dishes:

Paneer Makhani – Cheese cooked in a tomato, butter, and cream sauce.

Navratna Korma – Big patties made with nuts, cheese, and an assortment of veggies cooked in a korma cream sauce

Palak Paneer – A mildly flavored dish made with a spinach sauce and cheese.

 

Well, there you have it – Parita’s very own guide to North Indian restaurants and cooking!  Even though this list isn’t all-inclusive, I really hope that it helps you the next time you’re trying to decipher an Indian menu.

 

Thank you so much for reading and thank you, Laura, for allowing me to take over your space for a bit!  If you want to learn more about me and my crazy antics, feel free to stop on by at myinnershakti!

***

 Indian food is my favorite (shhhh… don’t tell the Italians).

Do you ever go to Indian restaurants?

Is there a certain part of your town where the “ethnic” restaurants cluster?  In Atlanta it’s Dectaur for Indian (try Bhojanic!) and Buford Highway for Asian and Mexican.

 

Martha: My Meatball Muse

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Still in Friuli today!  Being up in the Italian Alps is a dream come true.  I only wish I had more time to go hiking!  At least we rented vespas… 🙂

This guest post isn’t from a blogger!  It’s by my good friend Jessica.  We met in undergrad at UGA and have remained friends ever since.  She’s an avid foodie (no wonder we get along so well) and is one of the smartest people I know.  She’s also the kind of person that will get out of bed on her “rest” day to run with you because you need motivation.  Love.  her.

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Hi Sprint 2 the Table!  I’m Jessica.

 

While most of my friends went to school with Kraft Singles sandwiches and fruit rolls ups, I lived out my adolescence as “that girl with the weird food.”  Growing up in a household that shopped at natural markets and used things like hominy, kale, sprouts, and organics way before they were chic, I grew up longing for only one thing… a Kraft Singles sandwich.

Upon greater introspection and a few years of trial and error eating, I discovered a veracious appetite (pun intended) for culinary knowledge and exploration.  I frequent the Buford Hwy corridor, known for its exotic eateries and finds as much pleasure eating in a dive as she does dining at a Michelin star restaurant.  After being diagnosed with a gluten allergy in 2009, I was determined to find a way to create great allergy-free eats and has been known to “test” recipes on unsuspecting friends to see if they can tell they are gluten/dairy/egg/etc-free.

In her spare time, I’m a leader for the Galloway run/walk program, loves wine and viniculture (Editor’s note: and can appropriately use words like viniculture 🙂 ), and can be found at almost every outdoor festival in Atlanta.

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As the seasons change and the weather becomes crisp, I find myself wanting to curl up with a blanket, a good (preferably heartfelt) movie, and all types of comfort food.  On a recent vacation to Denver, Colorado I found myself watching Martha Stewart’s show on the best meatballs in New York.  I was trans-fixed!  Enduring a long, hot summer had left me wanting for something rich and indulgent.

 

Here’s the rub… I live in what I lovingly refer to as an allergy household.  We cover the gamut from gluten to eggs to dairy and we aim for Paleo eating when at all possible. So, how does one make a delish meatball sans all that makes it delish (breadcrumbs, eggy-ness, and grated cheese)?  Certainly not by following all of the “best” recipes from New York, but certainly I could derive from these recipes the key ingredients that constitute a classic meatball.

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“Things I Find Intrinsically Critical to the Success of a Meatball”

– By Jessica Wals

 

One: You must start with good meat.  (Editor’s note: that’s what she said!) All who know me know that I am very particular when it comes to buying and using “good” meat.  I always look to use grass-fed, organic, hormone-free (I have enough of these on my own) products. For this recipe I chose a mix of ground grass-fed sirloin and ground Eden Farms pork, both from Your Dekalb Farmer’s Market.

 

Two: Garlic and Olive Oil.  Can any great Italian food survive without the lovers duo of garlic and olive oil?  My answer is a simple and secure, no.

 

Three: Herbs, herbs, herbs.  I have this conspiracy theory that people are afraid of cooking with fresh herbs.  The meek, sad looking dried oregano on the grocery store shelf does not inspire me toward hunger nor salivation.  For this reason, I am a proponent of chop and drop fresh herbs.  For this recipe I used basil, parsley, and oregano.

 

Four: Simple sauce.  Tomato sauces should envelope the meatball like a warm down comforter, but not steal from its glory.  One disclaimer, this tomato sauce MUST be made with San Marzano tomatoes or there is no guarantee from me.  (Editor’s note: I agree 100%!)

 

Meatballs:

  • 1lb. Ground Pork
  • 1lb. Ground Sirloin
  • 3 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • 4 Cloves Chopped Garlic
  • 2 T Coconut Flour
  • 2 T Olive Oil
  • Coarse Salt and Black Pepper
  • 2 T Olive Oil for Pan

 

Combine all ingredients and mix together with hands (believe me; the warmth of your hands makes it taste better).  Take an ice cream scoop or spoon to portion out each meatball, roll in your hands, and place to the side. Heat olive oil in a non-stick pan and sauté the meatballs, browning on all sides.  Remove meatballs and let rest for 10 minutes (while you make the sauce).

 

Tomato Sauce:

  • 2 Large Cans San Marzano Tomatoes
  • 4 Cloves Chopped Garlic
  • 2 T Chopped Parsley
  • 2 T Chopped Basil
  • 2 T Chopped Oregano
  • Oil from Meatball Pan
  • Coarse Salt and Pepper

 

Using the pan in which you browned the meatballs, sauté the garlic and herbs with salt and pepper.  When slightly browned, add tomatoes and stir.  Simmer for 15 minutes and let the sauce reduce slightly.  Add in the meatballs which have been resting. Continue to simmer for 10 to 20 minutes.  Serve!

 

 

I decided to serve mine over a bed of wilted Swiss Chard which added a nice bite and a bit of crunch.  This meal is entirely allergen-free and Paleo appropriate.  Feel free to change it up, add your own flare, and make it yours!

***

Despite the fact that I am eating all the Italian meatballs I want… I find myself craving these.

Do you have any special diet restrictions?

What are some “special” foods you’ve been able to “fool” your friends with?  I got Jess with my Mexican Black Bean Brownies!

 

Tortilla Pizza

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Where do people come up with this stuff?

The search terms that lead my blog crack me up!  *Not that I’m not happy to have new visitors!  I’m just baffled occasionally.*

My Recent Favorites:

  • Rotating deodorants (I do… my body gets immune!)
  • “Love my stylist” short hair cut (go see Karen at Lava)
  • My black coffee and breakfast to go
  • Things that make me go mmm (click here for those)
  • Sweet bikini bellies
  • Pumpkin dumbbells images
  • Herbs that go well with cottage cheese (they all do)
  • PMS salty sweet (I hear you, sister… make these)
  • Schweddy balls (tee hee)

You guys know I’m on an airplane right about now (thank you, wi-fi).  Since the trip has begun, I can officially declare victory over my quest to only use what I have this week.

I haven’t dined out since Sunday – this is no small feat for me!  I’ve probably saved $200 (which I promptly spent on trip stuff).

My fridge is a wasteland of crumbs and stuff that never expires.

Some of the odd creative concoctions I haven’t shared yet:

Use-everything-in-my-fridge pizza(s):

Customize pizzas as you like!  The one above is chronicled at the bottom of this post with instructions.

Tortilla pizzas sound like such a silly thing to eat before getting the “real” thing in Italy.

Working lunch 

Pizza #2 (above) consisted of pressed tofu, sheep’s milk cheese, artichokes, marinara sauce, garlic, thyme, and red pepper flakes.

There was a dinner saute:

Pressed tofu, edamame, jalapeno, garlic, shallot, salsa, and liquid smoke.  Side of sauteed zucchini I’ve been eyeing here on Rufus’ Food and Spirits Blog… it has a twist of something you’d never guess: Peach Schnapps.  I followed the recipe, except I used olive oil instead of butter.  It was awesome.

And my favorite – Overnight Oats in a Jar.  Yep, I even used all the peanut butter.

PB jar with the “dregs” on the bottom, oats, sunflower seed milk (so glad to see this gone!), cinnamon, Biscoff granola, vanilla, and a shake of salt.

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Since I’m gone, the weekly recap is early!  Slacker, I am not.  At least not while in the U.S.

Workout Recap (9/19-9/24)

  • Monday – Biceps/Back, 6 min plank sequence, 100 push-ups
  • Tuesday – 7 miles run, P90X Ab Ripper X, 100 push-ups
  • Wednesday – Kickboxing, 3 mile run, Shoulders
  • Thursday – Tris/Chest (click link for the workout!), Ab Ripper X, 100 push-ups
  • Friday – 5 mile run, 6 min plank sequence, 100 push-ups
  • Saturday – Rest/Travel
  • Sunday – I’ll be biking through Verona 🙂

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Tortilla Pizza

  • 1 tortilla (I used Ezekial)
  • 1/4 C tomato sauce
  • 1 handful fresh spinach
  • 1 T fresh thyme
  • 1 chicken sausage (I’m loving Bilinski’s from Whole Foods!)
  • 1/4 C artichoke hearts
  • 2 T nutritional yeast
  • Red pepper flakes (optional)

Preheat oven to high broil.

Lay tortilla on baking sheet or pizza stone.  Layer ingredients on top of tortilla.

Place in the oven, watching very closely (broil is no joke!).  Cook until just beginning to brown, ~7-8 mins.

***

The next two weeks will be filled with an all-star line up of guest posts!  Please stop by, say hello, and discover some new bloggers.  I’ll also be inserting a little commentary about what Italian region the Wandering Wine-os  are terrorizing touring… and will try to write a few full-length posts as time/wi-fi allows.

What is your favorite pizza base?

Would you have added the schnapps to the zucchini?  I’m glad I did!

Vegan Ricotta Pasta Bake

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Wicked.

 

Last night I went to the Fabulous Fox Theatre to see Wicked with my mom.  It was wicked good!

The Wizard of Oz was filled with political undertones (ex: the yellow brick road refers to the gold standard), and this “rest of the story” play delivers on that level as well.  It was actually a pretty dark play!

 

I’m always impressed when playwrights that are able to parallel what’s going on in society in such creative ways.  For instance, at one point the Wizard says to Elphaba:

When I came here, there was discord and discontent. And what better way to bring people together than to give them a common enemy?

 

Sound familiar?  

But this isn’t a political blog.  Let’s talk about food, baby.

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Yesterday I posted a dinner pic for WIAW.  You are probably sick of hearing about how I’m only using what I have this week BUT… but I am always amazed when these garbage hodge podge  recipes deliver.  Everything But the Kitchen Sink Stew, for instance.

This bake was a winner.  Like whoa.

 

Doesn't everyone take their pans outside to photograph... errrr... cool..?

For those of you who have been turned off by shirataki noodles in the past, believe me when I say NONE of the sea-like smell remains after this dish bakes.

 

My “lazy” tomato sauce turned out well too – it’s amazing what sauteing some onions and garlic can do for the jarred stuff.  Capers and artichokes were a great add with the lemon-y “ricotta.”

Yes, “ricotta.”  I would not have believed it if I hadn’t tried it for myself, but this vegan tofu variation of the creamy Italian cheese is actually good.

 

To summarize:  Vegan (that is, until I grated what was left of my French sheep’s milk cheese on top).  Gluten-free.  Low carb.  Delicious.  The secret’s in the sauce.

 

It also tastes good leftover… eaten straight out of the pyrex.

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Vegan Ricotta Pasta Bake

Tofu Ricotta

  • 1/2 tofu block, extra firm
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 clove garlic, minced
  • 2 T nutritional yeast
  • 1 T fresh thyme

 

Tomato Sauce

  • 1 small shallot, diced
  • 1 clove garlic, minced
  • 1/4 C jarred artichoke hearts, rough chopped
  • 1 C marinara sauce (I used tomato-basil)
  • 2 tsp capers, drained
  • 1 tsp red pepper flakes
  • S+P, to taste
  • 1 package Shirataki tofu noodles (or regular noodles)

 

Preheat oven to 325 degrees.

Press tofu for ~20 mins (I do this by placing a stack of cookbooks on it).  Crumble into a bowl and combine with remaining ricotta ingredients.  Using your hands, break up mixture until it reaches a “ricotta-like” consistency.

Meanwhile, saute shallot with a bit of olive oil in a medium saucepan until just turning translucent (~5 mins).  Add garlic and artichokes, sauteing 4-5 mins long until garlic is beginning to brown.  

Add pasta sauce to saucepan with the capers and red pepper flakes, stirring to combine.  Bring to simmer, tasting and adjusting flavors as needed.

While sauce warms, prepare noodles according to package instructions.  Mix noodles and tofu ricotta.  

Place noodle mixture in 9 x 11 pyrex dish.  Top evenly with tomato sauce.

Bake at 325 for 15-20 mins, or until heated through.

***

Leftovers for lunch.  Perfection.

Have you tried any of the homemade vegan “cheese” variations?

Do you like to go to the theatre?  What is your favorite play?

 

Pumpkin Shortage + WIAW

By

Don’t panic but…

 

There may be a pumpkin shortage.

Damage from Hurricane Irene is worse than we thought.  The hurricane destroyed hundreds of pumpkin patches in the Northeast.  Prices for the surviving pumpkins have doubled in some cases.
Growers in other regions are shipping pumpkins to the NE, but if you’re in the affected area you still want to get your pumpkins early before the good ones are gone!

No word on whether it will affect canned products or pumpkin ales.


I hope I didn’t alarm anyone.  🙂

Back our regularly scheduled WIAW: The Using Everything in My Kitchen Edition.

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Breakfast:

I recently bought what will probably be the last peach of the season.  Sad.

 

Peach Cobbler Chia Pudding isn’t sad though.  This made for a tasty breakfast while on an early conference call with Taiwan.

I did it the same way as usual (click link above for recipe), except I used chunky PB and sunflower seed milk (which was NOT as good almond milk in this!).

 

Not pictured are my 2 cups of coffee.  Black, with cinnamon sprinkled in the grounds (pre-brew).

 

 

Lunch:

I went on a nice little 7 mile run and was starving when I got back.

Monster Salad time.

 

In my bowl:

 

I wasn’t a huge fan of Sunshine patties at first, but I discovered that microwaving them half way and then finishing them off in a pan makes it much better.

 

Snacks:

Biscoff Cookie Dough Ball for pre-run fuel.  These kept really well in the freezer… but this was the last one. 🙁

 

I also made another Biscoff spread treat.  Which I will share on Friday… it seems timely since I’ll be eating Biscoff on my flight. 🙂

 

Dinner:

This was a creation inspired by the cooler weather… and fact that tofu, spinach tofu noodles, and tomato sauce are all on list of this to use in my fridge.

 

This Vegan “Ricotta” Pasta Bake was seriously good.  I added artichokes and capers, which made it not-your-mamma’s pasta bake.  And – of course – red pepper flakes.  

 

I love surprising myself.  Recipe coming tomorrow!!!

For a more delicious eats, check out the round up at Peas and Crayons!

***

It is proving to be a fun challenge to use only what I have.  Running out of spinach is a scary thing though!

Are you affected by the pumpkin shortage?

What ingredient are you most looking forward to being back in season?

 

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