Hi everybody! I would like to introduce you to my lovely mother, who is just about as much of a health nut as I am! Home got hit by Nemo this weekend, and she was inspired to share some of her healthy blizzard preparation tips! Enjoy!!
...While
blogger Julie is enjoying sunshine and temperatures in the mid ‘70s in Miami,
back in her hometown in Massachusetts we are in the middle of a blizzard. The
storm has the potential to drop 24-30 inches of snow and be one of the biggest
storms in recorded weather history for the Boston area. The good news is that we’ve had a few days’
notice to prepare and stock up.
In prior
years, with forecast of a big storm, I might have stocked up on some hearty
beef chili, Buffalo chicken tenders, tuna fish, and cold cuts – things that are
already cooked, and wouldn’t require electricity if the power goes out, or could be heated up on our neighbors’ gas
stove. However, last summer, inspired by
Julie, I also adopted a plant –based (vegan) diet. So, preparations this year were a little
different.
There are
some aspects of being vegan that are actually easier when preparing for a big
storm. Beans, a great source of protein,
come in a can ready to open and enjoy. I have a good supply of cannellini,
chickpeas, black beans and kidney beans.
Most fruits and vegetables don’t
need any preparation, and many don’t need refrigeration. The same is true with
items like soy or almond milk. It is easy to have them on hand in the cabinet,
and open just when needed. While they taste better refrigerated, the fact that
you can just open them at room temperature is very convenient. While I often purchase 32 oz. containers, I
stocked up on four packs of Silk Almond milk which I will be able to use to
make smoothies after a workout [and I think I will get plenty of aerobic
exercise from shoveling snow over the next 24 hours], or in coffee after shoveling. The individual 8 oz. servings are
a bit more expensive, but less expensive
than wasting if I can’t refrigerate a larger container once opened (of course,
given that this is a snow storm, and not a tropical hurricane, I could probably
just put a cooler outside to keep things chilled!) I may even reward myself
with Kahlua and Almond Milk at some time this weekend!
I wanted to
ensure that I had some good food ready to eat, again, both to fuel the body for
a night of shoveling, and just in case the power goes out. Here are some recipes I have made for the
Blizzard of 2013 – Hippie Loaf,
Fire-Roasted Tomato and Veggie Chili, and Quinoa and Black Bean Salad. No need to wait for a blizzard to try these,
enjoy them year round!
Be well.
Love,
Julie’s Mom
****************************************************************
Hippie Loaf (from the Happy Herbivore) – Julie
and I first made this for our first vegan Thanksgiving, and it is delicious.
While it is best heated, once prepared, it can be eaten at room temperature.
You can find this recipe on Happy Herbivore's Website!
http://happyherbivore.com/recipe/hippie-loaf-gluten-free/http://happyherbivore.com/recipe/hippie-loaf-gluten-free/
Fire-Roasted Tomato and Veggie Chili
(start to finish 90 mins,
30 minutes active)
Ingredients
1 large head garlic*
Olive oil
1 pound sliced button mushrooms
1 medium red onion, sliced
1 red or yellow bell
pepper cored and chopped
Kosher salt
1 pint grape tomatoes
Two 10 ounce cans Rotel
tomatoes (tomatoes with mild roasted green chilies)
14.5 ounce can diced
fire-roasted tomatoes
1 ½ cups cooked black
beluga lentils (of one 15-ounce can lentils rinsed)
15 ounce can chili beans
12 ounce bottle beer
6 TB tomato paste
2- 3 tsp chipotle chili powder
2- 3 tsp ancho chili
powder
5 – 10 shakes hot sauce
(optional – I find the chili powder packs enough “kick”)
Ground black pepper
Instructions
*The recipe calls for
roasted garlic, but I have made with fresh garlic, or roasted minced garlic
from the store, so you can skip this next few steps.
Heat oven to 350 degrees
Remove the outer layer of
papery skin from the garlic. Slice off the top ½ inch from pointy top of the
head. Drizzle with about 2 teaspoons of olive oil. Wrap the garlic in foil,
then roast for 40 minutes, or until the cloves are golden brown and soft.
Remove from the oven and let cool.
Meanwhile, in a large heavy-bottomed
Dutch oven or stock pot over medium-high, heat a healthy splash of olive oil.
Add the mushrooms, onion, bell pepper and a pinch of salt. Cook covered for 5
minutes. Remove the cover and cook for another 5 minutes, or until the
vegetables soften. Set aside until garlic has cooled (if you opt to roast the
garlic per above).
Return the pot to medium
heat. Add the roasted garlic by squeezing each clove out of its papery skin.
Add all three tomato varieties (grape, Rote and fire-roasted), lentils, chili
beans, beer and tomato paste. Mix well, and then bring to a gentle boil. Stir
in both chili powders. Cook, uncovered, for 45 minutes, or until thickened and
the tomatoes are cooked down. You may need to mash the tomatoes with the back
of a wooden spoon.
Season with hot sauce,
salt and pepper (I don’t find it needs this). Optional: Serve with scallions,
vegan cheddar cheese. I like to serve with a slice of multigrain bread to
balance the spice. Serves 6, 430 calories,
17 g protein, 11 g fiber
Quinoa and Black Bean Salad (would be equally good for a summer party!)
Ingredients
½ cup dry quinoa
1 ½ cup water
1 ½ TB olive oil
3 TB lime juice
¼ tsp cumin
¼ tsp ground coriander
2 TB chopped cilantro
2 medium scallions minced
1 15ounce can black beans,
drained and rinsed
2 cups tomato chopped
2 medium bell peppers (one
red, one green), chopped
2 fresh green chilis (or
to taste)
Black pepper to taste
Instructions
Rinse quinoa, boil water
in sauce pan and add quinoa.
Return to boil, simmer
until water is absorbed (10 to 15 minutes)
Cool 15 minutes
Meanwhile, mix olive oil,
lime juice, cumin, coriander, cilantro and scallions in a small bowl.
Combine chopped vegetables
with black beans in a large bowl. Set aside.
Once quinoa cooled,
combine all and mix well.
Cover and refrigerate
until serving.
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