poopiebitch.com - a vegan food blog » soup

A day in the life: day 2

poopiebitch — Wed, 14 Oct 2009 05:10:37 +0000

Hello again! Time again for me to post everything I ate today, in excruciating detail. First up, breakfast! Grape Nuts, banana and soy milk. Sounds blah, but it’s actually one of my favorites. Don’t judge.

Grape Nuts, banana and soy milk. Better than it sounds.

I ate breakfast on the patio, but just as I was finishing it started sprinkling. Not five minutes after I went back inside, the sky opened up and started pissing it down, and it hasn’t stopped all day. Cold and rainy always makes me want soup, so thank goodness I had some in the freezer for just such an occasion. Last week I made another Isa tester, Lotsa Veggie Lentil Soup. It made quite a lot, so I kept a few servings out for lunches last week, and froze the rest in individual portions for another time. Such as today. Thankfully, I had some cornbread muffins in the freezer as well. Instant comfort meal.

Lotsa Veggie Lentil Soup and cornbread muffins. Comforty.

Snack time! I couldn’t resist another Honeycrisp apple. Check out the size of it!

Hello, gigantic Honeycrisp. I love you.

I ate it with a slice of Ezekiel 4:9 Low Sodium Sprouted Grain Bread spread with a tablespoon of Mighty Maple Peanut Butter.

Seriously, how adorable is my place mat?

Dinner was pizza. I made a nice, thin whole wheat crust, which cooked up so perfectly crispy on my pizza stone, I can’t accurately communicate the level of perfection reached without resorting to guttural noises. I topped it with pizza sauce, onion, green bell pepper, roasted red pepper, tofu ricotta and spinach.

You can't see my perfectly crisp crust, but it's there.

At the end of the day, I wanted something sweet. I don’t usually indulge in dessert, but today I decided to throw caution to the wind and go for it. I decided on some Purely Decadent Cherry Nirvana with banana, walnuts and chocolate syrup.

Cover anything with bananas and chocolate syrup, and I'll eat it.

And of course, the nutritional stats. I did end up having to take a calcium supplement, since I opted for dessert and not something a little more nutritionally sound, but it was so worth it.

The percentages listed with fat, carbs and protein indicate what percent of total calories came from each. The percentages listed with everything else indicate what percentage of the Recommended Daily Allowance they equal. Saturated fat, cholesterol and sodium should be below 100%. The vitamins, minerals and fiber should meet or exceed 100%.

Daily total:

Calories: 1663

—

Carbs: 283g (63%)
Fat: 46.7g (23%)
Protein: 62g (14%)

—

Saturated Fat: 7.9g (43%)
Cholesterol: 0mg (0%)
Sodium: 1654mg (72%)

—

Fiber: 50g (261%)
Vitamin A: 1090µg (156%)
Vitamin C: 124mg (165%)
Calcium: 1124mg (112%)
Iron: 21.6mg (120%)

I’m still here

poopiebitch — Tue, 01 Sep 2009 19:33:03 +0000

No worries, I’m still here. A little slow getting back into the swing of things, but here nonetheless. I had to have some (very minor) surgery, so I’m a little sore and it’s hard for me to cook. I’ve managed to whip up a couple of things though! Yes, that’s right, time for yet more testers from Isa’s upcoming weight loss cookbook.

First up, a spicy and amazing dish:

Curry Laksa

So, so good. I would be tempted to go make another batch of it, if I didn’t have a few more servings of this deliciousness to fill the void:

Cauliflower Pesto Soup

So simple, but packs a ton of flavor. You won’t believe the nutritional stats on that rich and creamy bowl of yum, either.

That’s all I’ve got for now, but I promise not to stay away too long.

A few new testers

poopiebitch — Tue, 25 Aug 2009 18:54:05 +0000

I’ve been very lucky to be a tester for some awesome cookbooks. I tested for Kelly and Garrick’s Vegan Cookie Book (which I think is still going to be released eventually!), I’m still testing for Tami’s American Vegan Kitchen (wrapping up very soon!), and I’m also a tester for Bianca’s Southern Vegan Cookbook.

Well, you can add another book to that list. I’m now a tester for Isa Chandra Moskowitz’s latest project – a vegan weight loss cookbook! I can’t tell you how excited I am about this (and how much I NEED it). Here’s a sampling of the many (many!) recipes I’ve made so far:

Red Lentil and Root Veggie Dal

Caribbean Curry Black Eyed Peas With Plantains

Jerk Asparagus

Mushroom and Cannellini Paprikas with Scarlet Barley

Quinoa Salad with Black Beans and Toasted Cumin Seeds

Summer Lovin' Curried Corn & Veggie Chowder

Vietnamese Rice Noodle Salad with Grilled Tofu & Peanut Mint Gremolata

I only wish I’d taken pictures of everything I’ve made, but trust me, there will be plenty more soon enough!

Finally – some real food

poopiebitch — Thu, 27 Mar 2008 15:55:00 +0000

Yesterday I was so kindly invited by Bianca, of Vegan Crunk fame, to join her and some friends for lunch at the new and spectacular Java, Juice & Jazz – a Vegan/Soul Food restaurant right here in Memphis. For those of you who have ever been to Memphis (BBQ capital of the world), you may know what an unusual and fantastic thing it is for us to have a restaurant with vegan options.

Not only was the company delightful, the food was really tasty. I forgot to take my camera, but I had the same thing as Bianca so go read her post and look at her picture and pretend I’m not an incredibly lazy and forgetful blogger who just links to other peoples’ posts instead of writing (run-on sentences) about it myself.

Last night I opted for soup for dinner, mostly because I was feeling lazy but also because I had some veggie broth that needed to be used up sitting in my fridge. I keep some Bob’s Red Mill Vegi Soup Mix on hand, which can be made with just water, but I like it with veggie broth. You can add veggies and stuff to it too, but as I said, I was feeling lazy. Also, you can’t tell from the picture but the pasta is shaped like little letters – isn’t that adorable? It does need some seasoning, and since I was using low-sodium broth, I added in a dash of Bragg Liquid Aminos for flavor. Perfect.

The soup takes an hour or so to simmer, so that gave me plenty of time to throw together some corn bread – with whole wheat pastry flour, of course. I don’t have a cast iron skillet (shocking, I know), so I had to settle for baking it in a pan. Notice that I have some spread with margarine to eat on the side, and some for crumbling directly into the soup. That’s the only way to eat soup and corn bread, you know.

I made enough soup for two servings so there would be leftovers, but there is no way I could eat the whole pan of cornbread (that is a lie), so I wrapped half of it up and put it in the freezer. I am running out of room in my freezer.