Viewing entries tagged
vegan

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Prepping For Baby: Freezing Vegan Mac 'n Cheese

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Today I am 35 weeks pregnant. This means I can reasonably expect to no longer be pregnant and have a baby in my arms within 3-7 weeks. Three to seven weeks! It's crunch time. 

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Luckily, I'm feeling more prepared than ever. This is thanks in huge part to the shower my mom and sister threw for me this weekend. We had such a lovely weekend — my parents-in-law flew in from California, my sister and her family came in from Phoenix, and a sweet group of friends gathered at my parents' house. I like the term "shower" because I truly felt like I was being showered with love and generosity. Our baby is starting life with so many nice things thanks to the incredible people we know. 

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This week I decided to prep and freeze a big batch of vegan macaroni and cheese from the cookbook Hearty Vegan Meals For Monster Appetites. A monster appetite is exactly what I'm expecting to have when I start breastfeeding. 

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Symptoms I've been experiencing a lot lately: back pain, overheating, breathlessness. I still wake up every morning with Mike because I like the ritual of sitting down to eat breakfast with him before he leaves for work, but I often go back to bed for a few hours once he's gone in an attempt to quell some of the fatigue that's clung to me throughout pregnancy. 

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As my body grows, I feel increasingly vulnerable each time I step outside my front door. Vulnerable is a word I've frequently used to describe my pregnancy. My belly has become a magnet. People openly comment on it and stare at it. I'm carrying the thing I'm most protective of on the front of my body and I don't trust people not to crash into me or invade my space. I want to walk around with a bubble surrounding me at all times. I imagine this instinct will only grow once there's a baby in the flesh. I rarely thought twice about walking down a street alone before I was pregnant. Now this precious thing I'm carrying is prominent and visible. My physical abilities have slowed. My defenses are up. Walking through the aisles of a store feels like a battle.

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The bigger and rounder my belly gets, the more I like my pregnant body. I don't know how I'll feel after birth, but in my pregnancy I've noticed that the desire or pressure to look a certain way has decreased dramatically. I do not feel weird about the weight I've gained. I do not care that I don't wear makeup or style my hair most days. I do not care that there are only a limited number of outfits in my closet that work for me at this point in my pregnancy. There are people who find the physical changes of pregnancy incredibly stressful and I thought I might be one of them, but I'm just not. I'm tired. I'm excited. I'm hopeful. I love thinking about the future life of my little one. I love taking naps and eating good food and taking care of myself during pregnancy, which I know translates to taking care of the baby, too. I see my big belly and I don't know how to be anything but amazed. A little person is living inside that belly. If my thighs and butt have grown bigger in the process of pregnancy, so be it. I can't find the energy to begin to care. 

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I know I say this often, but I'll repeat it once more: having a pregnancy that coincides with a presidential election is stressful. I'm making a big effort to take care of myself and stay calm and keep my energy level positive because I think my baby is absorbing all of it. With so much negativity and toxicity surrounding the election in general and a certain candidate in particular, it can be difficult to not get pulled down with frustration and unease. I'm hopeful about the outcome of all of this and hopeful that I'll bring my baby into a more positive world, but in the meantime there's a lot of negativity and grossness that I'm trying to be informed about while absorbing as little as possible. I know a lot of the frustration and fear has crept in despite my best efforts, and I just hope my baby isn't picking up on too much of it. 

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We missed this week's birth class because we attended a wedding on Sunday and I'll be honest: there's a little less stress in our lives this week. It's not that they don't do their best to comfort and reassure us in the class. It's just that despite the comfort and reassurance, the fact remains that this body and mind of mine will be giving birth to a child soon and I can't really think of anything more vulnerable. There's that word again: Vulnerable. 

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The tofu in this recipe contributes to the creamy texture. This recipe may seem complicated, but from start to finish I don't think it took any more than 30 minutes to prepare.

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For several months now, I've more or less been waking up every hour to pee. It's an annoyance I'm grateful for, since I know it is training me for all those times I'll be waking up with my baby. Having our first child is such a strange experience because I can imagine all the things that are about to happen, but until the baby's actually here it's just a faraway vision.

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Is there anything more comforting than a creamy pasta dish? 

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Last night I went to a reading at Powell's with a small group of my friends. The reading was great but oh man: I was so hot and breathless. I don't know how much longer I can keep up normal activities as I delve further into the depths of a third trimester pregnancy. It may seem simple to sit in a chair for an hour, but when the pool of sweat and feeling of "Am I about to pass out?" hits, the idea of being propped up on pillows on my couch at home grows more enticing. 

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Creamy goodness!

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It feels like there is still a lot to accomplish before our baby arrives, but nothing at this point seems insurmountable. Thanks to an incredible support network of family and friends, we went from having NOTHING to an entire house filled with baby things. What does one even do with that much love? 

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I don't know exactly when this baby will arrive, but regardless of the exact date this is for sure our Thanksgiving baby. I've never been more thankful for anything in my life. For all my fears and worries, I'm mostly excited to meet the person I've been carrying inside me all these months. I know this person will become an individual entity completely separate from me, but right now the connection between us in undeniable. We are inhabiting the same skin. The baby is me is the baby, for now. 

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We're getting ready for you, Little Cupcake. We hope you like our home and our family. We hope you like the smell of a pasta casserole baking and the feeling of our arms wrapped around you. We absolutely cannot wait to meet you. 

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This world is kind of a crazy place, but there's so much love waiting for you when you get here. 

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Prepping For Baby: Freezing Flautas

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Our little cupcake has been baking in my oven for over 33 weeks and we are getting more excited every day. We're also getting a little more prepared each day. From setting up the nursery to acquiring a lot of essential items through the generosity of our family and friends, we've been taking a lot of baby steps (see what I did there?) toward getting things ready for our new roommate.

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One of my big projects for this month is prepping and freezing meals that I can then easily heat up once the baby arrives. I typically spend a lot of time during the week cooking. In the first few months especially, I don't anticipate spending a lot of time in the kitchen. However, I do anticipate spending a lot of time hungry. (I've reached the hungry, hungry, HUNGRY phase of third trimester pregnancy and I know it will only increase with breast feeding.) In an attempt to make things a little easier on myself down the road, I'm freezing meals now so I can have quick, healthy options after our baby arrives. 

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The first dish I'm making and freezing is sweet corn and green chili baked flautas. This is a recipe from the original Thug Kitchen cookbook. It's a super simple recipe that only requires the ingredients shown above, so it's a great one for a project like this. It's also easy to double the recipe: one for this week and one to freeze for later. 

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I chose this dish because it's an easy way to squeeze veggies into a super portable meal. Flautas can be picked up easily and I have a feeling that will come in handy on certain days. A lot of the other meals I have planned are more casserole-based, but I needed at least one meal in there that I could easily pick up with my hands. 

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An update on pregnancy itself: Yes, I'm still incredibly tired. That seems to be the hallmark of my pregnancy. In the past few weeks I've also been quite breathless. Standing for even a few minutes can make me feel like I might pass out, but light movement like walking helps. As the little cupcake's apartment gets more cramped, things are getting more uncomfortable for me, too. I feel a lot of pressure on my organs, mostly my bladder and lungs. I like the idea of sharing this space with the baby but I have a feeling we'll both be much more comfortable when we're free to move around a little more. 

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Mike and I have been taking a birth class for the last two weeks. We were so overloaded with information after the first class that we both had trouble sleeping for the next week. Last night's class was better, though we still both woke up an hour before the alarm this morning, unable to get back to sleep. I think the birth classes are solidifying the realness of the impending labor, something I managed to not think about for most of my pregnancy. 

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The thing about childbirth is there's only so much I can actually do to prepare for it. My body will do what my body does, my baby will do what my baby does, and I will do my best to respond accordingly. Although the idea of childbirth is getting more real to me, I still feel distanced from it. I don't think it will be REAL-real until it happens. 

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Meanwhile, my baby is moving more. The issue of baby movement has been a touchy one for me because apparently my placenta is anterior and apparently this makes it more difficult for me to feel movements. It took a long time before I could feel even slight flutters. Now that baby is moving around (possibly doing laps?) in a way I can obviously feel, I am grateful.

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My emotions have surprised me. I do not get weepy over television commercials and I do not cry over nothing like the pregnant women in movies. If anything, I've felt less sensitive during pregnancy than I normally do — but more irritable and more vulnerable. I'm not a fan of strangers getting too close to me. I'm more likely to feel agoraphobic or claustrophobic while out shopping or in group events than I did before. I feel very protective of my body and my space. I feel less inclined to be polite to strangers. When I walked past a man on the sidewalk last week and he yelled out, "Boy or girl?" I just kept walking, ignoring a question I didn't feel like he knew me well enough to ask. Normally I step all over myself to be polite, even when that politeness hasn't been earned. Pregnancy has offered me many moments like this where I surprise myself. 

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Having a pregnancy that coincides nearly perfectly with a presidential election is probably THE most stressful thing to me. The idea that I could bring a baby into a world with a certain leader in charge is too stressful for me to elaborate. 

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By the way, these tin pans came from the Dollar Store and they're perfect for freezing. As an added bonus, we actually have an extra refrigerator and freezer in our garage. It's usually unplugged, but we're going to plug in for the next few months and store big batches of ready-to-go food.

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I think I've reached that point in pregnancy where despite my exhaustion, I have enough worries and emotions coursing through me that I can't easily lie down and take a nap. It feels like all the drama of life should stop and make room for my pregnancy, but that certainly is not the case. I'm still working but it's getting harder to concentrate and unfortunately my job requires nothing but concentration. I'm trying to reach out and be a good friend to people but I'm also trying to spend as much time as I can readying myself before the beautiful storm arrives. It's an overwhelming time but little things like freezing a batch of flautas help me to feel a little more in control. 

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Banza Recipe #5: Vegan Mushroom Stronganoff

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This week I made my fifth recipe using Banza chickpea pasta. Banza does not pay me but they did send me six free boxes of pasta, which I really appreciate. The ingredients in Banza are chickpeas, tapioca, pea protein and xantham gum. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza contains two times the protein, four times the fiber, and half the net carbs of regular pasta. To find out more, including where it's sold and how to order, visit eatbanza.com.

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I am a pasta lover. Whether it's homemade white pasta at a restaurant or the heartier whole wheat pasta I typically make when cooking pasta at home, noodles plus sauce plus toppings will always be one of my favorite meals. The thing I love most about Banza pasta is that it TASTES LIKE PASTA. If you like the flavor of pasta, you'll like the flavor of Banza. There is no discernible difference. Getting a big protein and fiber boost is an absolute bonus, but first and foremost I care about flavor. 

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Speaking of flavor, to make my stroganoff I turned to a recipe that is creamy, luxurious, and full of rich mushroom flavor. Normally I like to tweak or change recipes, but I followed this one to a T and I'm so glad I did. In my opinion it's a flawless recipe. It was created by Molly Patrick, the co-founder of Clean Food Dirty Girl. She's badass and her recipes are delicious. This particular one was posted at One Green Planet and you can find it here: Vegan Mushroom Stroganoff. 

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I can tell I'm going to like a recipe because it's full of real ingredients like veggies and spices. What I gravitated to most in this recipe was the earthiness of two different kinds of mushrooms, the freshness of parsley, and the richness of veggie broth and a little vegan sour cream. 

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I cannot emphasize enough how much I am not paid by Banza despite the fact that I love pimping their product. 

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Look at the richness of this sauce! I made a special trip to the store yesterday when I realized I was out of onions because obviously there's no way to make this dish without a beautiful yellow onion. 

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Where are the chickpeas? Absolutely undetectable. Banza tastes, looks and feels just like regular pasta. Just don't forget to rinse it after it's cooked. If you do forget, there will be a gummy, starchy quality to the pasta. So don't forget. 

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I hated cooked mushrooms as a child. I would only eat white button mushrooms raw and dipped in A-I steak sauce. I couldn't handle the texture or flavor of cooked mushrooms. Then I grew up and everything changed. There are few things I like more than rich, sautéed mushrooms. 

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I love the simplicity of this dish. It shouldn't take a million ingredients to achieve a delicious flavor profile. I make some exceptions to this rule, but in general if I see lots of ingredients in a recipe, I run away and opt for something simpler instead. I have a big appreciation for people who make recipes that require minimal ingredients and time. 

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Stroganoff is the ultimate comfort food, especially now that the weather is turning cooler. I love that this dish is both classic American comfort food and also a super modern twist that can appeal to a variety of eaters. This dish is gluten-free, soy-free, egg-free, dairy-free, and nut-free. Yet at the end of the day, it's just simple, yummy, crowd-pleasing food.

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My Favorite Summer Ingredients

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I love summer because it means eating lots of fresh food. Whether it’s produce that came from the store, farmers market, CSA or berry farm, summertime produce is full of flavor and is generally super easy to prepare. If you want to get out of the kitchen, no problem — most summertime ingredients taste great either raw or grilled. Here are a few of my favorites. 

1. Berries

My family loves to go berry picking during the summer. Blueberries, blackberries, raspberries, strawberries: any berry, anytime, anywhere, and I’m happy. We are lucky to live in Oregon, where there is an abundance of U-pick farms. I love to eat berries plain, add them to a Greek yogurt parfait, mix them into scone batter, or enjoy them with ice cream. 

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2. Corn

Corn on the cob is such a perfect food because it’s fresh, flavorful, and fun to eat. I love corn when it’s boiled but I LOVE corn when it’s grilled. We recently grilled ours in the husk and found that it came off pretty easily after cooking, which is great because peeling away those corn “hairs” is often the one thing that makes an otherwise easy food seem like a bit of a pain to prepare. I like corn with a little bit of olive oil or butter and salt and pepper, but I also like it with no seasoning at all. Especially when it comes to sweeter corn, I think it’s just as good naked. 

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3. Tomatoes

It’s difficult to beat a garden-fresh tomato (or a handful of garden-fresh cherry tomatoes). I love them raw or in salads and I LOVE them roasted. I think roasted tomatoes make the perfect addition to pasta, sandwiches, eggs and more. 

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4. Peaches and Nectarines

I love peaches and nectarines. I think they have the perfect amount of sweetness to seem decadent enough on their own, but they’re also delicious when combined with ice cream, cobblers, or other desserts (especially if they're grilled). Blend a peach in a blender and throw it in a popsicle mold, add a layer of coconut milk, and you have yourself an amazing peaches ‘n cream pop (I learned this trick from Fit Girls Guide). 

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5. Zucchini

Zucchini is one of those foods that everyone always seems to have an abundance of in their gardens, and I for one do not complain when asked to take on some of the overfill. I love to spiralize zucchini and use either in conjunction with or as a replacement for pasta. I also love the taste of grilled zucchini. In my mind there are few things more perfect than a big platter of grilled veggies. If for whatever reason you’re getting sick of grilling things this summer, you can always slice zucchini up thin and bake in the oven for some delicious homemade zucchini chips. 

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Worth Mentioning:

watermelon, green beans, summer squash, pineapple. Yum!

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From Krike's Kitchen: Banza Recipe #4, Spicy Pesto Pasta with Roasted Tomatoes and Nectarines

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Today I'm making another pasta recipe using Banza chickpea pasta. If you haven't been following my previous posts, here's a quick recap: Banza contains two times the protein, four times the fiber, and half the net carbs of traditional pasta. Banza is vegan, gluten-free, soy-free, nut-free and egg-free. Banza is made from chickpeas, tapioca, pea protein and xantham gum. Banza is not paying me to speak on their behalf, but they did send me six free boxes of pasta. I have been using this free pasta to experiment with different recipes. In all previous weeks I've followed a recipe, but this week I challenged myself to create my own. I was inspired by recipes I've tried in the past but decided to go completely off-book and create everything from scratch in the moment. The result was a dish that has a creamy pesto sauce with a slight kick mixed with perfectly roasted savory tomatoes and sweet nectarines. 

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To me this dish screams summertime. I ended up using about a third of the tomatoes pictured here, plus two of the nectarines. While the oven preheated to 325, I sliced everything up and placed on a baking sheet covered with tin foil. 

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I sprayed everything with a little spray oil and sprinkled with a touch of sea salt. I baked for 15 minutes on one side, flipped everything over, and baked for 10 more.

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While those roasted, I assembled my pesto ingredients. I used 1 cup of soaked cashews (which I started soaking a few hours prior), 1/4 cup nutritional yeast, 1/4 cup olive oil, 1/4 cup water, a package of basil, a clove of garlic, a sliced jalapeño, and salt and pepper to taste. If you're sensitive to spice, you could make this with either a deseeded jalapeño or leave the jalapeño out entirely. If you want to kick it up even more, add another jalapeño or choose a hotter style of pepper like habanero. For me, one jalapeño with all the seeds was perfect. 

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There are few things I love more than throwing a bunch of ingredients into a food processor and ending up with something tasty. Making this thick, creamy pesto could not have been simpler.

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From there I boiled a pot of water and threw my pasta in. One thing I love about Banza is that it cooks rapidly. (Did I mention I'm not paid by Banza? I swear I'm not paid by Banza. I just love their pasta.)

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I know I mention this every time I make a recipe with Banza, but I again want to reiterate that it has the taste, texture and appearance of regular pasta. If you're nervous about a pasta made from chickpeas, rest assured there is absolutely no chickpea flavor. This just tastes like straight-up delicious noodles. 

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Look at those beautiful shells, all drained and rinsed. (Do not skip rinsing. If you do, you'll notice a real starchiness and stickiness.)

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I loved the hint of green that came out when I folded the pesto into the pasta, but I couldn't wait for the bold pop of color I knew was coming with the next step. 

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I've been obsessed with roasted tomatoes all summer, but I think the real showstopper in this dish is the nectarines. A little sweetness in each bite makes this pasta refreshing and memorable. 

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The whole recipe took about 20 minutes to make. It is packed with healthy fruits and veggies but does not taste like "health food." This dish got the seal of approval from my husband, who I don't think immediately realized that I hadn't followed a recipe to make it. For a quick, light summertime meal, I think this pasta is perfect.

FROM KRIKE'S KITCHEN: BANZA RECIPE #4, SPICY PESTO PASTA WITH ROASTED TOMATOES AND NECTARINES

INGREDIENTS:
1 box Banza pasta
1/2-1 cup cherry and grape tomatoes
2 nectarines
1 cup soaked cashews
1 handful basil
1 jalapeno
1 garlic clove
1/4 cup nutritional yeast
1/4 cup olive oil
1/4 cup water
Sea salt
Pepper
Spray oil

DIRECTIONS:
See above.

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