More wedding pics from New Jersey

I have more food posts coming up but first I wanted to share a few more really good pictures from Steve and Julia's wedding.  They are scans, not the clearest but still awesome!

Rip's black bean bowl

With a couple of modifications.  Then again, each time it's different.  Simply because the fresh toppings always change and I change up between brown rice and quinoa.  Sometimes even top the beans over wilted greens or sweet potatoes.  It's beautiful because the possibilities are infinite.

 Organic hydroponic clover sprouts

 Chopped toppers for the black beans.  Onions, orange bell peppers, cucumbers, organic tomatoes and of course avocado.

 The main attraction!  I think I have it almost down.  I drain three cans of black beans then cook them in a pot of veg broth, smoked paprika, cumin, coriander, Tandoori, chili powder, black pepper, salt, cayenne and garlic powder.  Rockin!

Topped some red quinoa with the black bean magic.

Completed and topped with the chopped veg.  Perfect fuel for the body right here!  Thanks Rip!

 

That's why I always chuckle when people ask me if I get tired of eating the same thing or ask what I eat.  I want to say....

Eat the same thing of what?  What do I eat?  Well, I eat tons of things. 

Funny to me because my diet seems a thousand times more forgiving and varied than that of those that eat the standard American diet of chicken, beef, pork, dairy and eggs.

Don't people get tired of burgers, hot dogs, meatloaf and fried chicken?  With all of those same side dishes they have eaten a hundred times before?  Who is really eating the more restricted diet here?  Not me!

 

I eat something different every single day and I am learning as I go.  Sure I learn that some things don't work; but on the converse, I am learning some cool new things I love even more.  Especially those items that will aid in a healthier life. 

 

The more reading and research I find, the more I realize I am doing the right thing.

 

Thanks again Rip Esselstyn and the Engine 2 team!  Thank you Whole Foods and those I have met there, my close friends, my family and Brendan Brazier. 

 

 

Creature of habit

I have a problem.  I find a recipe I like and I beat it to death.  Two of them are below.  My infatuation with polenta and avocado cream. 

 Seared tofu with avocado cream (again, I know!!!) with a side of wilted spinach and field peas.  We eat a lot of avocados here.  I either make guacamole, avocado cream or just chop them and top just about anything I can think of.

 Creamy polenta (again, yes!) topped with wilted dandelion greens, chick peas and roasted tomatoes. My polenta tastes just as creamy as the conventional version.  You wouldn't expect mine to be a vegan version.  I sub Earth Balance for butter and use nutritional yeast instead of Parmesan cheese.

I haven't beaten these completely to death yet.  Still finding excuses to make them.

Soon I'll be posting something extra special! 

Polenta part two

 After letting the creamy polenta from the night before set in a loaf pan overnight it was time to cut.

 After cutting 1 inch slices, I placed them on a baking dish (normally I sear them, this time I baked them).  I baked them at 375 for about 20 minutes.

 Made salsa with butter beans.  Diced tomatoes, onion, garlic, cilantro, salt, pepper, lime, butter beans and hot pepper.

 Poured the salsa concoction over the crispy baked polenta and served.  Baking it turned out fine.  Crispy on the outside and still soft on the inside.  Not shown I also had tofu with avocado cream, but you've seen me make that many times before.

Bella whipped this up on the white board while we were watching television.  One of the dragons from the How to Train Your Dragon movie.  She did a great job from memory.  She has more artistic ability at ten than I'll ever have.

Much better at home

I have been buying those rolls of packaged polenta lately that are super easy to deal with.  Just peel, slice and cook.  Problem with those handy dandy rolls is they have more ingredients than needed and for the price of one roll; which never makes enough for us to truly enjoy, I can buy a bag of polenta which makes about three jumbo servings.

To make a batch for two purposes (creamy and solid form) I use two cups polenta, 4 cups water, 3 tablespoons Smart Balance buttery vegan spread, salt, pepper and nutritional yeast (to replace the Parmesan cheese).  My heart healthy version tastes just as lovely as its butter and cheese filled counterpart.  I mean, polenta is just grits really.  It's sweet and creamy on its own, you don't need to embellish it too much.

It's easy and fast.  Boil the water, add the polenta, salt and pepper.  Lower the heat and stir until thickened and the polenta is cooked.  Turn off heat and add the "butter" and nutritional yeast.  Done.  It's creamy and delish!

You can sort of see the creamy polenta under the sauce and veg meatballs.

I'll make sure to post what I do with the leftover polenta.  I poured the leftover polenta in a loaf pan and put it in the frig.  When I'm ready to use it I can cut out slices to sear, cut into cubes or add more liquid and have creamy polenta again.  I will most likely slice and sear...just like I did with the packaged roles I used to buy.