p.h.d.elicious cooks plants in tiny kitchens

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Archive for January 2011

My Appetite for Appetite for Reduction

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Okay, I’ve been pretty buried under dissertation work, so I stopped both working out and updating the blog. Yet today, chapter draft still not done, I decided to both work out and update my blog, otherwise I’d be letting the dissertation win! (Yes, against all, and I mean all odds, I’ve become one of those people who starts to feel off when I haven’t worked out in awhile. To my own chagrin.) Anyways, I didn’t stop cooking. In fact, I’ve been obsessed with Appetite for Reduction, and have been cooking nonstop from it. Truth be told, my weight has been creeping up and up over the past couple of years, and now I can’t fit into half my pairs of pants. So, since I always get totally obsessed with new cookbooks, especially those by Isa and/or Terry, I was pretty relieved this one is devoted to lower-calorie offerings–and not, say, cupcakes. And I like Isa’s approach here, which is the one I tend to take on my own when I’m looking to eat healthier: a nice balance between proteins and carbs and some fat, lots of filling vegetables and beans. Typical of Isa’s books, the food is all scrumptious, too, and doesn’t taste low-fat or skimpy. So many of my updates for the next while will likely involve this book!

Above: the nicoise salad, which I had with her balsamic vinaigrette recipe instead of the green goddess recipe. I happily ate this for days.

Below: Pineapple Collards, Blackened Tofu, and Gingery Mashed Sweet Potatoes and Apples, all from the book.

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Below: Hottie Black-eyed Peas and Greens

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Below: Buffalo Tempeh (pretty much a lower-fat, streamlined version of my beloved Hot Sauce Glazed Tempeh from Veganomicon) and Caesar Chavez Dressing on Romaine.

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Written by phdelicious

January 27, 2011 at 4:13 am

Posted in Meals

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Sage, Rosemary, and Thyme

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Right after the big Christmas meal I had a bunch of fresh herbs left over– those little plastic packages of herbs from the supermarket really hold too much, especially when you’re talking sage, rosemary, and thyme. Herbs that need a sparing hand, in other words. I made a total comfort meal, which was more beige than I would have hoped, but that’s partly because these brussels sprouts were bordering on being too anemic (old, yellow, etc.) to eat. I fell in love with grits when I made them for Christmas dinner, so I made them again, minus the sauteed garlic and plus some fresh thyme (and some leftover cashew cream from Christmas dinner’s grits, which made these extra comfort-foody.) To use up some rosemary I added some to the brussels sprouts, which I cooked according to the recipe for shaved brussels sprouts from Appetite for Reduction. Finally, the white beans, which I’ve heard classically go with sage. First I sauteed a bunch of garlic, then added leftover white beans (again, from Christmas cooking) and some veggie broth and chopped sage. Simmered it down a bit into a half puree/ half ragout, and it was delicious. The whole thing was delicious, and screamed Winter Dinner! I still didn’t use up all those herbs, but at least I made a deeper dent.

Written by phdelicious

January 3, 2011 at 3:01 am

Posted in Meals

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