Experiments

Two new meals to blog about today!

As I have mentioned before I read Angela’s Oh She Glows blog. She is a vegan and always creates such inventive meals and every single one always looks so tasty. I went to the local health food store in search of some items and came across Nutritional Yeast. I rememebered Angela uses this often as a cheese replacement and once had made mac and cheeze with nutritional yeast instead of cheese. So I decieded to give it a try!

• Nutritional yeasts can be used as condiments and supplements
• rich in B vitamisn
  
• The yellowish colour of the yeast comes from the concentration of the B vitamin riboflavin.
  
• contains high-quality protein, with both essential and nonessential amino acids, as well as the vitamins niacin, thiamin, biotin, and folic acid and minerals selenium, chromium, zinc, phosphorus, and magnesium.

Here is the link to her recipe. I made a few modifications because I did not have most of these ingredients.

I used Angela’s recipe and this recipe below that I found on the internet to create my own concoction!

1/2 cup vegetable oil

1/2 tsp garlic powder

1/2 cup nutritional yeast

1 tsp mustard

1/4 cup cornstarch

1 tbs flour

1/2 tsp salt

2 cups water

MY recipe looked like this:

1/2 cup EVOO   (Not sure if that was a good subsitute for the veggie oil…any ideas?)

1/2 tsp garlic powder

1/2 cup nutritional yeast

1/4 cup cornstarch

1 tbs flour

1/2 tsp salt

2 cups water

1 cup unsweetened almond milk

1 tbs paprika

It came out….okay…Not phenomenal..but I finished it in 4 days. I had to add some salt and pepper though because it was a little bland.

I did not add the mustard because I hate mustard and did not own any to put what little amount the recipe called for. It was not worth it to me to go buy a whole bottle of it for this recipe. I am not sure what I think about it…I am not much of a cook so it was hard for me to figure out what was missing and what I could have added to make the flavor pop. Next time I would definitely try Angela’s recipe instead of making up my own!

I made a new dish for dinner tonight. I made a Tempeh sandwich

Tempeh has a firm texture and a nutty mushroom flavour. Tempeh can be used in different ways. Normally tempeh is sliced and fried until the surface is crisp and golden brown or tempeh can be used as ingredient in soups, spreads, salads and sandwiches.

• Tempeh is very nutritive and contains many health promoting phytochemicals such as isoflavones and soy saponins.
• fermentation produces natural antibiotic agents but leaves the desirable soy isoflavones and most of the saponins intact.
• a complete protein food that contains all the essential amino acids.
• The soy protein and isoflavones have many health benefits. Isoflavones strengthen bones, help to ease menopause symptoms, reduce risk of coronary hearth disease and some cancers.
• Tempeh maintains all the fiber of the beans and gains some digestive benefits from the enzymes created during the fermentation process.

It was a very simple recipe.

I marinated some tempeh in some soy sauce for about 45 minutes. Then I pan fried the tempeh with some fresh garlic. Then I made a yummy sandwich : )

Loved it : )… I have some tempeh left over for dinner tomorrow night too . I think I am going to make it into a wrap with avacado, tomatos, and lettuce.

Beginning week 7 of couch to 5k. My last work out was a 25 min run!!...I am so psyched that I have worked all the way up to 25 minutes again!  Every workout this week is a 25 minute run! My knees and hips are feeling super and I am going to keep on going. I think I am going to set some goals for what I hope to accomplish this summer with running..Stay tuned : )

Oh and P.S….this weekend was beautiful and I got to hike Mt. Monadnock for the last time as a KSC student.

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