Tag Archives: larabar

My Life in Food

Good morning lovlies! Sorry for the lack of posting lately – busy busy! I’ve been catching up with friends, work, and getting ready for school starting next week. Oh boy.

I’ve had a yummy past few days of meals. Let’s have a look Β πŸ™‚

A snacky snack. Isn't hummus the greatest?

Lunch a few days ago! Tons of raw veggies (I had a tummyache) and leftover Spaghetti Squash Primavera πŸ™‚ Oh, and VegNews for dessert.

Like my big girl lunchbox? Me too πŸ™‚

My other favorite tea mug πŸ™‚

Possibly the greatest heirloom tomater I've ever seen.

A friend of mine was coming for din din a couple of nights ago, so of course I had to make my famous Spinach Pie! I paired it with some Black Jimaca Rice from Lundberg Farms and Brussels Sprouts – my killer combo.

Mmmm πŸ™‚

And of course, there was a little left for lunch! I saved some for today, too. I know, I’m a sneakster.

Then for din din, I whipped up some Great Northern Beans with Mushrooms, some Parsnip Fries, sauteed daikon and carrots, and leftover black jimaca rice. It was a sweet night πŸ™‚ The poor parsnips got a little overdone (thank you, 3 things on the stove at once!), but they were delicious despite their charred appearance. Next time I’ll be paying more attention to the fries, and less to the stove!

Parsnip Fries

Ingredients:

  • Parsnips, amount depending on how many fries you want (I used about 3)
  • EVOO
  • Sea salt
  • Pepper to taste (I don’t like peppa, so I didn’t use any)

Directions:

  1. Preheat oven to 425F.
  2. Slice parsnips in half lengthwise, then slice into fry-like sticks about 1/4-1/2 inch wide.
  3. Place on a baking sheet and toss and coat with about 2 tbsp. EVOO and sprinkled with sea salt.
  4. Bake for 25-30 minutes, or until golden brown, tossing halfway through and checking every 5 minutes or so for the last 15.

The fries were so good, and perfectly sweet. I may have snuck a few a few handfuls after dinner…

I will definitely be trying squash, sweet potato, and carrot fries in the near future (yes, carrot fries!). Ahh vegetables, so versatile πŸ™‚

Great Northern Beans with Mushrooms

Ingredients:

  • EVOO
  • 1/2 of a small red onion, diced
  • about 6 baby bella mushrooms, washed and sliced
  • 2 handfuls TVP
  • 1/3 cup water
  • 1.5 cups great northern beans
  • a pinch of sea salt

Directions:

  1. In a medium saucepan, heat about 2 tbsp. EVOO over medium heat and then add diced onion. Sauté until transparent, and then add mushrooms and sauté until reduced.
  2. Add water and TVP and allow to cook for about 2 minutes, then add beans and a pinch of sea salt. Cook until thoroughly heated and flavors have been absorbed.
  3. Serve and enjoy! πŸ™‚

This dish was perfect for the cool night we were having, and filled me right up. This was my first time trying and cooking with TVP (textured vegetable protein), and I liked it – slightly meaty texture but without the meat! Vegans and non-vegans alike would enjoy this good source of protein. Plus, beans are unrivaled in the protein ring, and ‘shrooms are my favorite πŸ™‚

KATEBARS:

I also had some time to make some more Katebars…but this time, Apple Pie!

Apple Pie Katebars

Makes 5

Ingredients:

  • 1/3 + half of 1/3 cup almonds
  • half of 1/3 cup walnuts
  • 1 cup dates
  • 1/4 cup dried apple
  • 1/8 cup raisins
  • cinnamon

Directions:

  1. In a food processor, pulse nuts until no whole nuts are left.
  2. Add dates, dried apple, raisins, and a generous sprinkling of cinnamon (don’t be shy!). Pulse until no whole dates are left and it is beginning to form a ball.
  3. Place in a bowl and knead it with your hands (the fun part πŸ™‚ ) until it’s all totally combined. Place on a wax sheet of paper and flatten, then divide into 5 bars.
  4. Using your hands, make the bars look very bar-like and then wrap in saran wrap or wax paper.
  5. Refrigerate until ready to eat, and then eat alone, in your hot cereal, or crumbled on anything else. Enjoy! πŸ™‚

As usual, this morning the Katebar went straight into my favorite brekkie:

Mmmm, gooey cinnamon morning bliss πŸ™‚ With a new friend – a fresh papaya on the side! I’ve never had non-dried papaya before, so this was a treat. I love my tropical fruits!

That’s all for now, lovlies! I’m off to work. Today’s a rest day, so I’ll be reading some VegNews and indulging in some vegan desserts πŸ™‚

What’s your favorite part of rest days? Do you believe in “active” rest or just relaxing?

xoxox,

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Simplicity at its Finest

I love the farmer’s market. We picked up enough produce to sink a ship (aka, the usual πŸ™‚ ), and got some beautiful heirloom tomatoes! I’ll put up a picture tomorrow, they are so photogenic. They sold them in a variety pint, so we have lots of fun shapes and patterns to choose from. I can hardly bring myself to eat them! I wonder if I could do that thing where they freeze people and keep them forever, but with heirlooms…? Wait, stop, that’s totally weird and creepy. Rewind!

After the farmer’s market, I went to the gym and logged in 2 miles on the tread, 30 minutes on the elliptical, then stretching, abs, and arm weights. I love running πŸ™‚ Training for the 5K is going a bit slowly BUT I WILL NOT GIVE UP! That race ain’t got nothing on this girl.

And, of course, my after-workout snack was a yummy-ummy PB & J Larabar. I honestly think Larabars came from the work of a genius, or someone who was awfully hungry and messed up on a recipe, ending up with a sticky, delicious mess. Oh, how I love my Larabars. I always keep Apple Pie, Pecan Pie, and Peanut Butter and Jelly in my house. Don’t waste your money on Clif bars; always go for the raw energy bars! They almost always have 3-5 ingredients that are totally organic and unrefined. Nothing better than that.

Once I got home, I whipped up a ton of hummus. Probably enough to last a week or more. Did I mention I love hummus?

My quick recipe:

Hummus

(Adapted from 1000 Vegan Recipes by Robin Robertson)

Ingredients:

  • 3 cups cooked chickpeas, or 2 (15.5-oz.) cans
  • 6-8 garlic cloves, minced (I roll with eight)
  • 1/2 cup tahini
  • 1/2 tsp. sea salt
  • 1/3 cup water (may or may not be necessary)
  • 4 tbsp. lemon juice (I like more)
  • 4 tbsp. EVOO

Directions:

  1. Put everything in a food processor and puree until smooth. Enjoy! πŸ™‚

So, why did I need to make so much hummus? I’ll tell you. Tonight we had 2 giant eggplants sitting, beckoning for me to cook them, so we made an almost-raw, super simple lasagna. But be warned, this is totally untraditional and can barely be called lasagna, but it was SO good!

My dinner:

Kale salad with avocado, leftover millet salad with cooked mushrooms, leftover roasted green beans, and the eggplant lasagna πŸ™‚

For dessert, we had the Ooey Gooey Brownie Muffies from last night, nuked in the microwave for about 1 minute for ultimate gooeyness. They were so perfect and melty, and of course we had to have some vanilla nice cream with them. Mmm πŸ™‚

But first, dinner!

Eggplant Hummus Lasagna

(Adapted from Opera Singer in the Kitchen’s Vegetable Lasagna)

Makes a casserole-dish sized lasagna

Ingredients:

  • 2 eggplants
  • 1 cup hummus

Directions:

  1. Slice each eggplant lengthwise into about 1/2-inch thick slices. Rub both sides of each with sea salt and let sit in a colander for about 30 minutes.
  2. Rinse slices and pat dry, then rub both sides of each with some olive oil.
  3. Grill slices until softened (grill pans and indoor grills work just as well), flipping after checking the underside and seeing grill marks.
  4. Arrange one layer of grilled eggplant on the bottom of the pan, then coat with the cup of hummus, spreading evenly. Lay the rest of the slices in another layer on top, then serve warm or cold.
  5. So simple but so yummy! Enjoy πŸ™‚

Did I mention that we don’t have a grill? Well, not a real one anyways. The only one we have is an electric indoor one that’s completely old school, but I love it!

Kickin' it old school

Assembly: not so pretty, but so yummy πŸ™‚

Question of the Day: What’s your favorite simple recipe?

I’m excited to hear your responses πŸ™‚ One of mine definitely has to be almond butter and apple spread on Ezekiel bread. So quick, easy, yummy, and healthy! Whole grains, nuts, and fruit with no added sugar. Holla at that!

Time for me to go to sleep! I am so tired from my busy busy day today, and tomorrow I get to go to church and really unwind. It’s like yoga without a mat! Stretching out my spiritual muscles.

I’ve been working on a post about disordered eating, guilt, and other weight- and health-related matters, so keep an eye out for that πŸ™‚

Also, one of my favorite bloggers, Chocolate Covered Katie, is having a recipe book giveaway, so this is me linking back to her blog and telling you to go check it out! Her posts are always so fun and always make my day a little more spectacular. Check her out!

Goodnight lovlies πŸ™‚

xoxox,

Katelyn

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Filed under Recipes, Vegan