Tuesday, September 21, 2010
Cheeze Dip made from White Beans
I wanted to start this post with a recipe because I enjoyed this so much. This idea came from a recipe that arrived in my email from AICR a few days ago. My version is different but kept the overall vibe of the recipe. I was very surprised how well this worked. Something tells me this will be a regular recipe at my house. Here is what I did:
Cheeze Dip made from White Beans
Makes 6 servings
2 cups white beans, cooked and well drained
2 tablespoons raw sesame seeds (use tahini if aren’t using a high speed blender to make certain the seeds get completely pulverized)
6 tablespoons of nutritional yeast, or to taste
1 clove garlic, peeled
½ teaspoon smoked paprika
½ teaspoon turmeric
4 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoons water (to process)
black pepper to taste
Combine the ingredients in your blender and process until smooth. The mixture will be thick so that you can use it to fill a tortilla for a quesadilla or mixed with roasted veggies and stuffed in a pepper. I think this will have a lot of uses.
Amount Per Serving
Calories From Fat (21%) - 32.19
Total Fat - 2.97g
Saturated Fat - 0.45g
Cholesterol - 0mg
Potassium - 314.07mg
Total Carbohydrates- 17.34g
Fiber - 6.88g
Sugar - 0.04g
Protein - 6.47g
This turned out much better than I expected it to. I did not expect beans to make such a nice cheese substitute. This is a concept I will be playing around with more in the future. White beans are nice mild canvas to flavor.
Monday Means Lots of Life Administration at Our Place
As I mentioned earlier I was on the road first thing Monday morning with a run to the library. Other than taking a little while to start reading “Engine 2 Diet” I was moving since early morning. However it has been good because I was able to accomplish a few things that have been on my to-do list last week. It always makes me feel better to cross things off my list. I wonder what that says about me. Hmmmm. ;-)
Since I had a little time I prepped a big batch of balsamic glazed leeks to have on hand for topping salad and soup. After reading an article about how effective raw leeks are at stopping cancer growth I first tried making the crispy leeks. They work well to top cooked food just before serving. I try to keep these on hand in my pantry.
Vegetarian Restaurants in the DC area:
For those of you that are local I wanted to share this dining out guide from the Washington Post for Vegetarians. There are a few restaurants I will be checking out from this list when I am near DC.
Snack Yesterday Afternoon:
Late yesterday I got a little hungry so I grabbed a few baked falafel from the freezer and popped those into the microwave. I had them with a little bit of salsa. If it weren’t for falafel and salsa I swear I wouldn’t know what to eat sometimes.
At about 7pm Dan called and said don’t wait for me for dinner. He has meetings out of the office all day today (Tuesday), Wednesday and Thursday which means he doesn’t have much time to actually get work done. This meant he worked late last night and grabbed Chinese (steamed veggies and cashews) with sauce on the side for dinner. Thankfully the Chinese place near his office is open fairly late so he can always find something to eat in a pinch.
Since I was on my own for dinner I really didn’t feel much like cooking. If I had not had 2 collard wraps already I would have grabbed one of those for dinner but the novelty had worn off my dinner time. The only food that was appealing to me was frozen grapes. I tossed a cup of those into a bowl and had 6 walnut halves to go with them. The nuts always seem to make the fruit more satisfying to me.
Holy moly it was downright cold this morning! I didn’t check the weather channel but it felt like it was in the 50s. When Dan left for work I thought I would hit the pavement and get my cardio in. Three houses from my front door I turned around to grab my fleece. It was not warm enough this morning for running pants and a long T shirt. I was happy to get finished so that I could get home and warm up a bit. Brrrr, it was cold. This was the first morning I was actually cold not just cool.
Breakfast this morning was a smoothie like yesterday containing: 1 frozen banana, 3 kale leaves and stems, ½ avocado, 1 ½ cups green tea, ¼ teaspoon cinnamon, ¼ teaspoon powdered ginger, and ½ inch fresh ginger. It was a good smoothie and very creamy.
I made something similar for Dan this morning before he left. His had twice as much kale and banana and I added ¼ cup of oatmeal to his as well. He said it was good, not like banana soft serve good, but good nonetheless. ;-)
To warm myself up I made a couple of mugs of hot water with lemon slices. I love hot water with lemon slices on cold mornings because it is warming but still refreshing.
Exercise Ball Review:
I have had the chance to play around with the 8 pound exercise ball that I bought a couple of weeks ago. It has been very useful in terms of abdominal work. I was a little concerned that sharp cat toes may be the end of this, like an exercise ball that my youngest popped before I could use it once. However either this is tougher rubber or it hasn’t interested the cats.
Benefits over using a dumbbell or a plate: 1) more quiet and less destructive when dropped, 2) more comfortable to use for weighted bridges 3) more comfortable to hold on my chest for weighted crunches 4) can also be used as a medicine ball in partner exercises which wouldn’t work with a dumbbell or plate. Overall I like the ball and find it to be a nice addition to my equipment. Not to mention I couldn’t beat the price at Marshall’s. For $12.99 I knew I had to bring it home when I saw it.
Today for lunch I made myself an enormous salad because I was really hungry, or at least I thought I was. My salad included 1 pound of spicy greens (mizuna, tatsoi and arugula) 4 Roma tomatoes, ¼ cucumber thinly sliced, ½ carrot thinly sliced, 1 cup cold cooked cannellini beans, ½ cup of salsa and 1 tablespoon of raw pumpkin seeds. I thought I could eat all this but I was no longer hungry after I finished ¾ of the salad. I saved the remaining ¼ of the salad to eat as my afternoon snack.
Book Review: Engine 2 Diet
I picked up this book from the library for obvious reasons. It is written by a healthy vegan athlete so I expected it to be right up my alley, and it was. The book is segmented as follows:
The E2 Diet
1. Engine 2
2. My Story
3. The Engine 2 Diet
4. Crazy Myths About Food
5. The Medical Proof Behind the Engine 2 Diet
6. The E2 Exercise Program
Making it Work
7. The E2 Attitude
8. E2 Vital Signs
9. Label Reading
10. Making it Work for Life
Recipes and Meal Plans
11. GettingE2 Shape
12. E2 Easy Weekly Planner
13. E2 Recipes
I enjoyed this book more than I expected. I liked that there was a lot of decision about the interconnectedness of health and nutrition. The author does a nice job explaining why a whole food plant based diet without oil is the best choice in terms of overall health.
The exercise section of the book provides body weight only strength training that would be very handy for those just getting back into exercise.
The recipe section is much more extensive than most “diet” books. I was a little surprised to see TVP listed given the soy protein isolate issue. There are also baked goods included with use flour and sugar so you know I won’t be making any of those. However these are my only substantial complaints about the recipes. For the most part the recipes are whole food plant based with little or no oil and sugar.
Overall I think this is great book for someone that wants to either clean up their vegan diet, or wants to jump start their health in a dramatic way.
That is going to be it for me today. I will be back tomorrow with another update. I hope everyone is enjoying their Tuesday.