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Monthly Archives: May 2014

She & Him, 22/52

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A portrait of my children, once a week, every week, in 2014

She: Bouncing to her heart’s content.
Him: Pineapple Pete’s, aka shaved ice.

All things that scream summer!

Cumin Honey Tofu

This girl is a champ.

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Why? It’s hard growing up in the shadow of her brother: also, to clarify, it was pajama day at preschool and we never changed…

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Mr. I’m-so-smart-I’m-so-well-behaved-I’m-so-adorably-precocious.

And while Miss Rae is easily two of the three (I’ll let you decide which one she’s not) she still tries desperately to keep up with big brother.

We took our scooters to the track today. One loop around the track is 1/6 (1/8th?) of a mile. J Man was off. Gone. The girl? Not so much. But, she did not want help thank you very much.

In fact, she chose a spot for me on the grass where she insisted that I stay, as far as possible away from her.

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See that little dot? That’s her from my designated spot.

After about 30 minutes, she surrendered and let me help her continue her way around to where J Man was patiently waiting, having discovered some sidewalk chalk in his pocket.

Me: “Do you feel proud?”

Miss Rae: “I can’t wait to tell Daddy how brave I was!”

Yes, sweet girl, yes!

You don’t have to be brave to try this tofu because it’s amazing.

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It’s so amazing that I, alone, ate 1/2 pound.

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I broiled corn tortillas until crispy, smashed salted avocado all over them, and then topped with lettuce, bell pepper, salsa and honey cumin tofu.

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And just for the record, I’m also a champ and I do feel proud.

Honey Cumin Tofu

Ingredients
1/2 lb. extra firm tofu, pressed, drained and cubed.
1 TBS Bragg’s liquid aminos
1 TBS honey (try maple syrup or agave if you don’t do honey)
1/4 tsp cumin
1/4 tsp granulated garlic
1/4 tsp lemon pepper

Instructions

Preheat oven to 400. Combine all ingredients except tofu in a small bowl. Gently massage sauce into cubed tofu. Bake on a greased cookie sheet for 18-20 minutes, flipping halfway through.

Thursday Thoughts, XV

1. Today was crazy hair day in preschool. We participated. We always do.

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I took 35792 photos of these two together and not one turned out good of them both.

2. Jennifer Lopez is vegan. And you should be too.

3. I’ve been trying to wean myself off of music for my runs. The idea is to run the first mile sans music, to work up to it. I tried it. This would be the day, of course, that my ear buds died a speedy death and I ran without music the whole time and thought I was going to die.

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Side note: once I got some ear buds that worked, I signed up for Fit Radio (it’s an app that chooses music based on bpm) and immediately realized that I’m OLD and I don’t know any of the “Top 40” songs.

4. No cooking has been happening at my house. None. This doesn’t stop me, however, from wanting these vegan soft pretzels.

5.

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Maybe I’ll celebrate the above milestone with some carby-deliciousness. Pretzels, here we come…

Slack, cutting it

Last night, my children had cold cereal for dinner.

Tonight, they spent their evening on front campus with matchbox cars while I supervised a photo shoot.

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(Interestingly enough, this photo wasn’t taken by either the photographer or me- it was snapped by the chair of the art department who happened to be walking by…)

I may not win “mom of the year” this year, but my kiddos don’t seem too traumatized.

“Life is what happens while you’re busy making other plans.”
John Lennon

This is my reminder to cut myself some slack and just be in the moment– even if the moment is fueled by Cinnamon Life and almond milk.

Very Vegan Potato Salad

It all started with this text:

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To give you some context, my mom and I were planning a Memorial Day BBQ and somewhere we went astray…rest assured, there was no nakedness to be found at dinner (although Miss Rae would much prefer running around only in her underwear-we’re working on this).

However, the text did give me some inspiration for veganizing potato salad, which is kind of like veganizing an omelette…how do you do that?

To let you into my brain just a little more, I come from a world where potato salad is eaten exclusively with baked beans and they must, I repeat, must be touching.

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Kinda like this. Also, yes, I like ketchup.

So, back to the potato salad. After a little brainstorming session with mom, we decided that you could probably use crumbles of firm tofu in place of the boiled egg and then my next assumption was that vegenaise should replace the mayo.

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But apparently, not everyone mom likes vegenaise mom. It’s true mom.

Mom: “You make so many other good dressing alternatives. I’ll bet you can think of something.”

Challenge accepted!

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In truth, I ended up using half vegenaise, half cashew/lemon/dill creation, but only because the potatoes really absorbed the dressing and I needed a little more moisture.

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This flavor combo was spot on. I absolutely loved the tangy lemon in the dressing and while neither brother nor dad raved, they did clean their plates without a mention of “eww…is this vegan?

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As you can see, this was a very appropriate event, with no nakedness and awesome potato salad – as all family BBQ’s should be.

Very Vegan Potato Salad

Ingredients

6 potatoes, peeled, boiled until soft, diced
8 oz. extra firm tofu, pressed, crumbled
1/2 cup chopped dill pickles
1 tsp garlic salt
1 tsp granulated onion
1 tsp seasoning salt

Cashew/Lemon/Dill dressing

1 cup raw cashew pieces, soaked in water 4 hours
5 TBS water
2 tsp mustard
1 TBS lemon juice
1/2 tsp dill
1/2 tsp red wine vinegar
1/2 tsp salt

Optional: 1/2-1 cup vegenaise
Instructions

For the dressing, blend all ingredients together in a high speed blender until super smooth. Add more water if necessary.

Combine potatoes, tofu, pickles and seasonings in a large bowl. Add cashew dressing and mix thoroughly. Refrigerate until just ready to serve. Add optional vegenaise if desired.

She & Him, 21/52

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A portrait of my children, once a week, every week, in 2014

She: Mischievous on the monkey bars.

Him: Fierce on the swing set.

Strawberry Shortcake Smoothie

It should come as no surprise that we like pink in this household.

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And it’s nothing we’ve done as parents to encourage this girl’s obsession with pink.

I received the following text from Matty B yesterday.

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You see, both kids had a pink paint sample from Home Depot. But it wasn’t enough that the girl had her own sample. No one else in the world is allowed to possess and/or love pink. Especially not her brother.

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She reads in pink.

She dances in pink.

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I kind of want her to be original and like green and maybe play soccer. She likes pink and plays princess.

But she makes my bed. And she’s super cute. And so I made a Miss Rae approved smoothie.

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I like green smoothies cause I know that means kale is involved. But kale would defeat the purpose of a pink smoothie.

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I like peanut butter in a smoothie, cause…I like peanut butter. But peanut butter would defeat the purpose of a Strawberry Shortcake Smoothie.

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The smoothie was delicious, but needed some crunch, so I crumbled some graham crackers on top. Phenomenal.

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Miss Rae immediately requested a sample. I immediately complied. No one wants a 15 minute Home Depot-esque meltdown on their hands…

Hmmm…a girl who likes pink? Wherever could she have gotten it from…?

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Strawberry Shortcake Smoothie

Serves 2

Ingredients
1/2 block silken tofu (frozen)
2 cups frozen strawberries
1/2 cup coconut milk
1/2 cup water
2 TBS agave nectar (more if you want it sweeter)

Optional: graham cracker crumbles

Instructions

Purée all ingredients in a high speed blender until smooth. Serve immediately.