I had an awesome day skiing!

I went skiing for the first time this season...it was fabulous! I was worried that I was going to be awful and stuck on the bunny hill most of the day, but I got my ski legs back pretty quick! After two quick runs on the bunny hill, my friend and I rode the big lift to the top of the mountain (OF COURSE it stopped on us...why does it always stop when I'm at a really high spot over really hard ground?)

Though we spent most of our time on the green runs, we snuck in a few small blue runs and I have to say I did better at them than I did last year! There's one run called "Lower Main" that is steep, straight and long. My friends talked me into doing it and all I can say is peer pressure is a bitch. I pretty much went down sideways, but I didn't fall and I made it to the bottom! That run will be conquered!

Here is a pic of me after our beautiful day!

In other news, I was thinking about my RDW the other day and realized that I hadn't checked in in awhile...I looked at my lab results and saw that with my last draw it was in the normal range! Could this mean my bone marrow is playing nice? Interestingly, my RDW shot up as soon as I started working night shift...now that I've cut back on my schedule to two nights/week it was normal. Good thing I am starting day shift someday (hopefully) soon!

In other news, made some super delish (but probably a bit too garlicky), faux mashed potatoes using cauliflower. Now, I have tried this concoction in the past, but that was before I welcomed my VitaMix into my family. When I made it before it had an awful, grainy consistency...not anymore! Smooth, creamy and delish! A fabulous substitute for carby potatoes!

So, if you are interested in making them...here is the linky-poo:
Click here for yumminess!

Rainbow Cupcakes

This is the sort of trouble I get into when school is not in session:


I used the Basic Vanilla Cupcake recipe from Vegan Cupcakes Take Over the World, then got fancy with food coloring. They are just so precious, I had to take a pic. Took a dozen to a friend's house for dinner and all but one got devoured, but only because I practiced restraint and only had one cake. Gotta get less fat, and all this baking is NOT HELPING!

Peanut Butter Cookies

I made the PB cookies from Vegan Cookies Invade Your Cookie Jar. I used the wrong molasses, so they turned out kind of dark and I may have cooked them too long b/c they have a slightly burnt or toasty flavor that I'm sure was not intended. So, my verdict with these is they are so-so if you use the wrong molasses. I'll pick up some of the light molasses today and give them a do-over sometime.

Curried Carrot Dip

I just received what some call the Big Kahuna of vegan cookbooks...Veganomicon. Though I am not famous for following through on projects (note the aborted Callanetics experiment), I am going to try very very hard to cook everything in that book and post my reviews of the recipes here for my pals and anyone else who loves vegan cooking.

So, without further ado...today I made the Curried Carrot Dip. Normally, I would not choose a dip for my First Ever Veganomicon recipe, but I had a bunch of carrots to use up, so the recipe caught my eye. It was either that, or end up tossing them out. I am so glad I made the dip! I did, however, learn that I really need to invest in a food processor or a VitaMix b/c my blender suuuuuucks. I ended up mashing the remaining chunks with a fork, so I'm sure the texture would be much creamier with the proper equipment.

I would also probably use a bit more garlic than the recipe calls for...but I may be speaking too soon as I did not wait the suggested 30 mins before devouring the dip on a whole wheat pita. No worries...there is still a substantial portion left in the fridge, so I'll see how it tastes after the flavors have begun to meld.

All in all, it was an easy recipe to make and I could see using this spread to kick sandwiches up a notch...or simply enjoying on a pita is pretty yum, too. It's also a gorgeous color! Since my version is lumpier than what it should be, I didn't take a picture...but if I get a food processor, I'll make it again and post the photo...it's so pretty!

Still not studying...still cooking

I still haven't been able to force myself to study and why should I? I'm having too much fun making cupcakes! Who knew this would turn into a cooking blog when I was on break?

These little darlings are from the cookbook, "Vegan Cupcakes Take Over the World". I'm not a strict vegan or anything, it's just that when i cook I prefer to do it as animal-free as possible...plus I'm convinced it forces me to eat more veggies. Ok, I realize a cupcake is a not a veggie...sad but true.

Black Bean, Mushroom and Quinoa-stuffed Peppers

I cooked again! These are some yummy peppers I made (again from the VwaV cookbook). These little lovelies chime in at just under 300 calories each and are very satisfying! They get a tomato sauce before baking, but I took the picture prior to that because I thought they were so pretty! Ok, you may disagree...but it's my camera, I swear! They are YUM!!!

In other news, still haven't been able to force myself to study, but I did print out some study materials that were emailed to us a few weeks ago AND I got my fingerprinting done yesterday AND my 3rd HepB today. So, I'm doing stuff...just not studying!

Bon Appetit!

Black Bean, Mushroom and Quinoa-stuffed Peppers

I thought I was going to make a breakfast dish next, but then realized that would be about a week since it will take me that long to finish the batch of scrambled tofu I made.

So, for lunch today I made these yummy bell peppers from Vegan with a Vengeance! This is a picture of the peppers before I put the tomato sauce on top...they're so pretty!



The nutrition info is pretty, too! 294 calories per pepper, 11.4 g of Protein, NO cholesterol and a ton of Vitamin A and Vitamin C (62% and 232%).

I haven't tasted them yet, but I did sneak a bite of the filling before I put them in the oven, and I think we may have a home-run here!

Ahhhh....the delicious taste of summer.

Now that summer vacation is here in full force, I pretty much have time to do all the things I enjoy doing with none of that pesky studying getting in the way. One of my new projects is to cook my way through the Vegan with a Vengeance cookbook, so I started today with recipe #1, Tofu Scramble. It is super yummy, extremely healthy and pretty darn easy to make. It takes a while to make (mainly with all the chopping and cooking of the veggies), but if I make one whole batch I can eat on it all week long since my husband won't touch the stuff with a 10-foot pole...I guess cholesterol, saturated fat and factory farming are more appealing than healthy, cruelty-free food? Who knows...

So, keeping in mind that I'm not really a photographer, here is the scramble!



Next up is an Asparagus and Sun-dried Tomato Frittata!

Vegan Cooking Club

In the interest of celebrating health and vitality as I come to the tail-end of my 30s, I am starting a Vegan Cooking Club with a few friends (only few because I suspect some of the people I invited are teaming up and thinking of ways to avoid joining the club). Doesn't that sound totally fun?

Anyway, along those lines, I decided it would be a fun idea to cook my way through the Vegan with a Vengeance cookbook, otherwise I tend to prepare the same five recipes (kind of like when I go to Napa I go to the same ol' wineries every time...just call me Rut Girl). Anyway, I started this morning with recipe #1, Scrambled Tofu. It makes about 11 half-cup servings at 67 calories a serving...so even if you nosh out and go for a whole cup it's still a low-cal and high-protein, healthy-carb breakfast! Oh, did I mention the "no cholesterol" thing?

So, please bear in mind that I am not a professional photographer, but here is a picture of the completed scramble:


Next up: Asparagus and Sun-dried Tomato Frittata!!!!