Veg*n Cooking and Other Random Musings

Saturday, March 8, 2008

Why I exercise, but not in the traditional sense (plus a grocery store wrap-up)

To be honest, the reason I don’t traditionally exercise, you know going to the gym, working out to a video, or using some funky equipment is, well, because I flippin’ hate it! And I think many people feel the same way about this as I do. Does this mean I think we don’t need physical activity? Well, of course we need physical activity, but I don’t think we need to ‘work out’ in the traditional sense to be healthy and fit. And why do so many feel this way about this type of exercise? It seems that many of us aren’t cut out for ‘traditional’ exercise. Could it be that this type of physical activity is a bit unnatural? Hear me out here.

Here is my anthropological argument against traditional exercise: do you think our ancestors sat around doing curls with rocks? Bench pressed tree limbs? No, they got their physical activity though day-to-day activities of survival and life, walking, swimming, gardening, foraging, playing, etc. Perhaps this is my justification for not wanting to exercise in the traditional sense, but to me, that’s ok, it makes sense.

I prefer to get my exercise the way my ancestors did, from my daily activities, which is very possible, even for those of us who don’t live in walkable cities. This may also be an ‘exercise routine’ that many of us could actually stick with.

You see, I walk at least two miles a day, I enjoy it, happily do it, but don’t realize I’m exercising, I mean I know walking is good for you, but the purpose of my walking is not for the exercise, it is to get me from point A to point B. Psychologically, there is a difference between the two. Ask me to walk two miles on a treadmill? No thank you, it’s painfully boring even with TVs and music, and I must say, at least when I am walking outside, as opposed to on a treadmill, the scenery changes and I’m not just moving in place. (Starting to see my ‘unnatural’ argument?)

I also firmly believe that exercise, like most everything else, is best done in moderation. Continuous, long-term, intense physical activity can be just as bad for a person in the long run as being sedentary. This is not to dog those who have the motivation to make a daily trek to the gym. In a lot of ways, I respect that level of commitment and motivation, however, personally don’t like the rigor and routine it requires. Not to mention, I find it pretty boring.

I also believe that most of us can’t really stick with a traditional exercise regimen, at least not on our own, and again, our ancestors (or even our grandparents who got outside and did hard physical labor, not for physical labors sake, but to farm or what have you) did not need personal trainers. Many of us can’t stick with a traditional exercise regimen and thus ‘fail’ at improving our health through physical activity. I think it has a lot to do with the fact that exercise for exercises sake tends to become a hassle, a chore for most people, who dread the idea of going to the gym. Not to mention, many of the machines and activities at the gym mimic activities that can be done in real life (walking, stair climbing, biking, rowing, and so on), my take is, do these things in real life don’t just mimic them, they’ll be much more enjoyable that way (and cheaper), and will likely not feel nearly as much like exercising.

My point in all of this is that much of our inability to create and stick with a traditional exercise regimen is psychological in my opinion. Going to the gym is a hassle, it’s boring, and it’s not very fun, so most of us either have to convince ourselves that being fit is just beyond our grasp or force ourselves to do something that we likely won’t stick with in the long run. Well, we don’t have to feel that way, nor do we have to force ourselves to the gym. We have to find activities that we either enjoy or distract us from realizing that we are exercising.

Here is some advice that has worked for me on how to get exercise without exercising. Many of these activities are also more environmentally friendly and could save you money on things like gas.

1. Walk to your destination. This is the simplest thing you can do – even if you don’t live in a walkable city. If you live near enough to the places you frequent, start walking to a few of them. It’s hard to feel like you are exercising when you are on your way to work. This isn’t an option? Well, simply park your car as far away as possible from your destination and walk from there (i.e. at the back of the lot where nobody parks). It’s easy, less frustrating than circling to find a ‘good’ parking space, there’s no funky equipment to buy, and it’s something that can easily become a (healthy) habit. :-)

2. Go walking for pleasure with a friend. I don’t mean power walking here, though if you want to that’s fine, I personally don’t prefer sweating, but that’s just me.

3. Go bike riding.

4. Go swimming with a buddy. You don’t have to swim laps either, again, this is an activity that I find to be pretty boring. You might be surprised at how good a few hours of playing in the pool are for you.

5. Take the stairs. This is not only better for you, but you save energy that way also, as some mechanical box is not taking you to your destination, your feet are. I work on the 7th floor of my building and walk up 7 flights of stairs multiple times a day. Did it take me a awhile to be able to do this? Yes, but I hate waiting for the elevator, so I did not work to be able to get up those stairs without being out of breath because it’s good for me, that is just a pleasant side effect, I just happen to be impatient and not really like elevators.

Of course this list is by no means exhaustive. My point in all of this is to show that it’s possible to be fit and healthy without having to slave away for hours a day at the gym. I am thin, strong, fit, and healthy and I will likely never set foot in a gym in my lifetime. It’s not impossible, you just have to be creative and find a reasonable way to get some physical activity that you enjoy. Some like tennis (I don’t like running), some like hiking (that’s fun), some like golf (never played), and so on. Most people don’t do these things because they are ‘good for you’, we do these things because they are fun.

Now I am no expert by any stretch of the imagination, but I do know what I like and dislike and that many other people struggle with traditional exercise in much the same way as myself, so I thought I'd put it out there.

I thought I'd end with a wrap-up of our trip to the grocery store yesterday, maybe give you an idea of the things I'll be whipping up this week.















Let's start with produce, we got three jewel yams, a lemon, a lime, two oranges, a small butternut squash, a yellow onion, a bag of spinach (I hate buying bagged spinach, damn the Midwest and it's winter!), a yellow bell pepper, an acorn squash, some lovely serrano peppers, some lovely jalapeno peppers (I love when peppers start to turn red), and three avocados. I must ask, why do they have to put such big labels on organic produce, I mean seriously, when I get organic little new potatoes, there is a sticker on every single one. How environmentally friendly is that?















Next are bulk items. I love the bulk section, at our grocery store, pretty much everything in the bulk section is organic and inexpensive. We got chipotle chili powder, dried cranberries, peanuts, rolled oats (though not enough, we got the last of what they had), quinoa, yellow cornmeal, and pecans.















And finally, the procesed or minimally processed items. We got an Amy's Roasted Vegetable Pizza, a Kashi cheese pizza (for Brett), canned diced tomatoes with green chiles, canned sliced black olives, canned tomato paste, Original Newman O's (for Brett), Nature's Path Apricot and Nut granola bars, blue corn chips, and organic picante sauce.

Well, this is long enough!

'Til next time.

Wednesday, March 5, 2008

Smashed Yam, Black Bean and Spinach Quesadillas

I’m not sure why I have never come up with this combination to this point as I love Mexican inspired food, sweet potatoes/yams, beans, and quesadillas. But alas, here it is! This was a wonderful dinner, both Brett and Jennifer approved, and surprisingly healthy for the sheer size and amount of flavor of the quesadillas.
Note: I use organic jewel yams during the winter as they are tasty and always available at my local grocery store, during the summer I use sweet potatoes or whatever kind of yams are available at the farmer’s market. I understand these two terms are used pretty interchangeably in the US and either can be used in any of these recipes. I think there are differences in what the terms refer to elsewhere, but for the purposes of my blog, I am referring to brownish-red tubers with the orange insides.

And now presenting the Smashed Yam, Black Bean and Spinach Quesadilla with Simple Guacamole.
















Smashed Yam and Black Bean Quesadilla

1 large yam/sweet potato, baked and mashed
1-2 cups cooked black beans
1 cup frozen sweet corn
1/2 red bell pepper, roasted
1 9 oz. bag baby spinach
1/4 cup veggie broth
2-3 cloves garlic, minced
1/2 red onion, minced
cumin (to taste)
chili powder (to taste)
Mexican oregano (to taste)
cayenne (to taste)
salt (to taste)

1 tsp coconut oil per quesadilla
tortillas
simple guacamole
salsa

Bake yam/sweet potato and mash.

Heat a couple tbsp of water in a skillet and add garlic, cooking until soft. Add beans, corn and spices and heat through. Remove from heat.

Meanwhile, heat veggie broth in a small pan and add spinach in batches, cooking until soft.

Heat coconut oil in a large skillet.

Layer mashed sweet potatoes and cooked veggie/bean mixture into warmed tortillas.

Place in skillet and cook on each side until golden brown, checking often to avoid burnage.

Top with salsa and simple guacamole.

‘Til next time!

Monday, March 3, 2008

Pineapple Quinoa Stir-Fry with Cashews and Adzuki Beans

I had looked at the Pineapple-Cashew-Quinoa Stir-Fry in Veganomicon a few times, but always passed over it as the flavoring just didn’t seem to do it for me. But I really liked the idea of a stir-fry with pineapples, quinoa, and cashews in it. So I thought about improvements awhile to see what I could come up with.

I ended up, big surprise, going with a sweet and spicy sauce (it is a great compromise, the spiciness pleases me, the sweetness pleases Brett and the combination works great), and I added more veggies and some adzuki beans.

I must say, this was a huge hit! And it was loaded with protein; you got quinoa, cashews, and adzuki beans. Brett and I both loved this and he even came up with an idea for a variation for a fruity breakfast stir-fry. I was impressed, it sounds fantastic, I think we’ll have to make it for a weekend brunch sometime soon to see how it turns out.















Pineapple Quinoa Stir-Fry with Cashews and Adzuki Beans

Serves 4-6 (leftovers = yummy, easy work lunches)

1 cup quinoa
2 cups water

Sauce:
4 tbsp soy sauce
2 tbsp brown rice vinegar
hot chili oil (to taste)
4 tbsp agave
1" ginger, minced
1 clove garlic, minced
1 tsp coconut oil
1 tbsp brown sugar
juice of 1/2 a lime
red pepper flakes
cornstarch mixed with water

Stir-Fry Stuff:
4 carrots, peeled, cut into rounds, and boiled
1 cup snap peas, cooked
1 cup broccoli, cooked
1 can organic pineapple pieces
1/2 cup raw organic cashews
1 1/2 cups cooked adzuki beans

Rinse quinoa very well before cooking.

Bring 2 cups water to boil, add quinoa, reduce heat and cook, uncovered until water is absorbed.

While quinoa is cooking, bring a pot of water to a boil, add carrots and cook for about 5 minutes.

Add snap peas and broccoli, cook for a few minutes until all the veggies are soft. Drain.

In a small sauce pan heat water, add garlic and ginger and cook for about 5 minutes. Add the remaining ingredients aside from the cornstarch/water mixture.

Once quinoa is cooked, transfer it to a large skillet. Add veggies and beans.

Drain pineapple juice into pan with sauce and add the pineapple chunks to the quinoa, veggies, and beans.

Bring sauce to a boil, add cornstarch/water mixture and stir frequently until desired thickness.

Remove from heat.

Stir in to quinoa mixture and top with cashews.

'Til next time!

Sunday, March 2, 2008

Whole Wheat Mexican Pizza

It was a gorgeous day here in Missouri yesterday (and is shaping up to be another nice one too!), so we went walking, opened the apartment up and really took advantage of the much needed sun and lovely weather.

We had Mexican pizza for dinner last night. Brett made the pizza crust, for some reason, dough is his thing. All I had to do was print off the recipe for him, make 'refried' beans (I only fried them once, I still don't entirely get the 'refried bean'), and roast some peppers. It worked out very nicely for me I must say.

We used Lindsay's (aka The Happy Herbivore) recipe for Fat Free Whole Wheat Pizza Dough. (I swear, we are going to have to start paying her or something, we use her recipes so often.)

We used spicy vegan refried beans instead of sauce, yum!















Spicy Vegan Refried Beans

2-3 cups cooked pinto beans, cooled in the fridge
1 tsp coconut oil
1 can chopped green chiles with juices
cumin (to taste)
chile powder (to taste)
onion powder (to taste)
garlic powder (to taste)
salt (to taste)
cayenne pepper (optional)

Heat coconut oil in a large skillet. Add pinto beans and fry until beans are warm and some are splitting and getting mushy.

Transfer beans to a large bowl. Mash with a mixer or potato masher. Add spices and canned green chiles with juices. Combine with the mixer.















J & B's Vegan Mexican Pizza

1 HH Fat Free Whole Wheat Pizza crust (unbaked)
spicy vegan refried beans
cooked black beans
serrano peppers, roasted and sliced
red bell pepper, roasted and sliced
black olives
vegan monterey jack cheese, cut into small dice (optional)
enchilada sauce (optional)

Spread refried beans on crust and top with the remaining ingredients.

We baked ours on a pizza stone.

Preheat oven to 425 with pizza stone in it for about an hour. Bake pizza for 10-12 minutes or until crust is done to your liking. To get the 'cheese' to melt, turn the oven to broil in the last few mintutes of cooking, keeping the oven door open to keep the crust from getting over done while the 'cheese' is melting (a little Brett pizza making secret).

This was super tasty and it's always fun when Brett and I can get in the kitchen together. The meal was also one of those where I didn't feel bad at all putting a little vegan cheese on top.

'Til next time!

Saturday, March 1, 2008

Orange-Agave-Teriyaki Stir-Fry with Adzuki Beans

First off, thank you all for your kind comments on my last entry, they really mean a lot to me; it’s nice to know that people enjoy this blog.

So anyway. When deciding to focus more on whole foods and less on tofu, seitan, faux cheeses, etc., the one food I was having trouble with was Asian. Both of us really like Asian food, and beyond nuts, I was coming up short with ideas for protein sources in stir-fries that weren’t seitan or tofu. Then Lindsay (aka The Happy Herbivore) sent me a link a friend gave her to this small family farm in Idaho that sells all sorts of dry beans and lentils. They sell lots of organic and heirloom varieties of beans. So I had a look around on their site and it was food nerd heaven. Anyways, I ordered 1 lb. each of organic cranberry beans, organic anasazi beans, and organic adzuki beans.

Well, my problem with protein in Asian is no more, there are nuts, there are soy beans, and now there are adzuki beans. These are lovely little beans. I got a picture of them before cooking since they are far prettier before the color is leached out of them in the soaking and cooking process.















So for dinner on Friday nights we generally do something like a frozen pizza, order in or eat leftovers as it has been a long week at work and we go to the store on Friday nights so after lugging home a load of groceries we’re pretty physically tired as well. None of that stuff sounded good last night, so I decided to whip together a quick stir-fry, and I mean quick, I didn’t want to spend a whole lot of time in the kitchen, nor did I want to eat crap food. I like to have frozen veggies on hand, as they are convenient, I much prefer fresh veggies, but sometimes it’s nice not to have to chop all sorts of stuff up. So I went the frozen veggie route. You could use whatever veggies you had on hand in this of course, but I used: peas, asparagus, carrots, green beans, cauliflower, yellow squash, celery, onions, and mushrooms. Aside from the peas (I added them in), it was one of those frozen ‘stir-fry’ veggie mixes. Both Brett and I hate celery so I picked that out.

Note: This did make a decent amount of sauce. We had some leftover afterwards, you could always cut the sauce recipe in half if desired.















Orange-Agave-Teriyaki Stir-Fry with Adzuki Beans

Sauce
1 teaspoon coconut oil (it will melt while cooking)
1 clove of garlic, minced
1 tbsp fresh ginger, minced
1/2 cup shoyu
1/4 cup seasoned rice vinegar
1/4 cup agave
1/4 cup brown sugar
1/4 cup water
juice of half an orange
pinch cayenne (optional)
cornstarch dissolved in water

Stir-Fry
Mixed veggies
1-2 cups cooked adzuki beans
Hot, cooked short grain brown rice
Sesame seeds (optional)

Have all your other ingredients warming while you make the sauce, this saves a lot of time.

Heat water in small sauce pan. Add garlic and ginger and cook until soft. Add all the other ingredients except the cornstarch and water and bring to a soft boil. Add in the cornstarch mixture and stir frequently as sauce thickens. Remove from heat.

Serve over hot rice, veggies and adzuki beans. Top with sesame seeds (and more cayenne if desired) before serving.

This was very tasty, both Brett and I enjoyed it, and it only took me about 20 minutes to throw this together since the beans were already cooked and I had cooked rice on hand.

‘Til next time!