A vegetarian Thanksgiving (anytime recipes)

 

We started off the day with a ~3 hour bike ride on our road bikes. We left around 10am and the weather was weird - misty, grey, not too warm, not too cold. We welcomed the fresh crisp air and took in the beautiful sights of nature, farm animals and fall colors. It's incredible that after six years of living in Greenville, SC we are still discovering new routes. Although our country roads are typically pretty quiet from cars, this recent ride treated us with no more than ten cars passing us over just over 50 miles. 

After we returned home around 1:30pm, I cleaned up, had a meal and then got to work in the kitchen. While Thanksgiving food centers around traditions, I see this holiday as a way to create memories over food. And there's no better way to create positive memories than around delish food that feels just as good on the taste buds as it does in the belly. 

I wanted to share the recipes that I used to create the dishes that I prepared for Thanksgiving. These recipes are not exclusive to Thanksgiving - I encourage you to try them out and add them to your weekly menu. If you are like me and feel a bit overwhelmed and anxious with detailed recipes, I will list the ingredients below and then you can click on the recipe link when you are ready to follow the actual recipe. I find it much less cumbersome to purchase ingredients in advance and then prep those ingredients in advance, versus trying to do everything at once (shop, prep, cook all on the same day). 

Sesame Ginger Tempeh Stir Fry

RECIPE LINK

Ingredients: 

• 8oz block tempeh (I used two x 8 ounce blocks of tempeh to have leftovers.)
• 1 cup each carrot sticks and green beans
• 2 tbsp olive oil
• 1 tbsp fresh grated ginger
• 1 tbsp fresh garlic
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 3 tbsp soy sauce/coconut aminos for lower sodium+paleo (I used Tamari sauce)
• 2 tbsp maple syrup
• Sesame seeds, green onion, white rice for serving (optional) (I used sesame seeds)

Broccoli and Quinoa Casserole

RECIPE LINK

Ingredients: 

• 2 cups vegetable broth or water (I used vegetable broth)
• 1 cup quinoa (any color), rinsed under running water in a mesh sieve for a minute and drained
• 16 ounces broccoli florets, either pre-packaged or sliced from 2 large bunches of broccoli
• 2 tablespoons olive oil
• ¾ teaspoon salt
• 10 twists of freshly ground black pepper
• ¼ teaspoon red pepper flakes, omit if sensitive to spice
• 8 ounces (about 2 ½ cups) freshly grated cheddar cheese, divided (I used brick provolone and just under 1 cup)
• 1 cup low-fat milk (cow’s milk tastes best but unsweetened plain almond milk works, too) (I used cow's milk)
• ½ tablespoon butter or 1 ½ teaspoons olive oil
• 1 clove garlic, pressed or minced
• 1 slice whole wheat bread (substitute gluten-free bread for a gluten-free casserole)

Creamy Roasted Cauliflower Soup

RECIPE LINK

Ingredients:

• 1 large head cauliflower (about 2 pounds), cut into bite-size florets
• 3 tablespoons extra-virgin olive oil, divided
• Fine sea salt
• 1 medium red onion, chopped
• 2 cloves garlic, pressed or minced
• 4 cups (32 ounces) vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice, or more if needed
• Scant ¼ teaspoon ground nutmeg
• For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions (I used dried parsley) 

Vegan Apple and Pear Crumble 

RECIPE LINK

Ingredients: 

• 2 1/2 cups pears, chopped (after peeling)  (I used 3 small Bartlett pears)
• 1 1/2 cups apples, chopped (after peeling) (I used 3 small honey crisp apples)
• 1/8 cup coconut oil (melted)
• 1/8 cup dark brown sugar
• 1 1/4 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/3 cup coconut oil (I used ~2 tbsp vegan butter)
• 1/3 cup walnuts, chopped optional (I used a handful each of chopped walnuts and pecans)

My best friend. 

Campy's plate.

He's always so surprised and patient when he receives his own Thanksgiving plate. 

Happy Tummy. 

Cauliflower-Creamed Spinach Recipe

There's something about the cooler weather that excites my appetite for new recipes. And with less time dedicated to training in the fall, I have more time to devote to cooking.

Since I don't like following recipes, I like to get inspired by the food that I have in my kitchen and then I find a recipe that will allow me to be creative with my ingredients.

After googling "spinach and cauliflower vegetarian recipe," I clicked on the first website that I came across - Seriouseats.com  I adapted the recipe just a little and the final product turned out amazingly delicious. I paired the cauliflower spinach mix with roasted potatoes, hardboiled eggs and a sprinkle of cashews. Enjoy!

Ingredients

• 1 small head cauliflower florets
• 1/2 cup milk 
• 1 tbsp coconut oil
• 1 cup chopped white onion
• 3 medium garlic cloves - minced
• 1/2 tsp freshly grated nutmeg (I used this in my dish but next time, I will leave this out)
• 2 small packages frozen (and defrosted) spinach
• Salt/pepper to taste

Directions

1. Combine cauliflower and milk in large saucepan. Bring to a simmer over medium heat, cover and reduce heat to low. Cook until cauliflower is tender. Blend into a puree (or mash). 
2. Heat coconut oil over medium heat in a large skillet. When melted, add onion and garlic, stir frequently until soft but not brown. (this is where you will add nutmeg if you choose to use it - I didn't care for the taste of it in the recipe. I would have rather used cumin). 
3. Add spinach, one handful at a time. Stir and fold until spinach is wilted. 
4. Add spinach mix to cauliflower mix and stir to combine. Stir occasionally and cook until mixture is creamy. Season with salt and pepper. 
5. Serve with your choice starch and protein. 

Cauliflower, lentil and quinoa dish

Some of my favorite meals are the ones that involve no recipe but a lot of creativity.

Cauliflower is not my most favorite vegetable but I picked one up at the grocery so I could make myself do something yummy with it in the kitchen. I first thought about baking it in the oven but that seemed rather boring as I was feeling a overly creative yesterday.

As I was deciding what to do with this white vegetable, I cooked some lentils (about 1 cup) in water on the stove top.
I then added some quinoa (about 1 cup) to the cooked lentils (with a little more water) because, well, why not?
I seasoned the lentil quinoa mix with a little salt.

Still stuck with the cauliflower, I softened a pack of sliced tempeh in the microwave for 90 seconds and then cooked it on a skillet in a little olive oil until browned on all sides.

In the same large skillet on medium heat, I sauteed chopped onions (about 1/2 large onion) and garlic (2 large clove) because I knew that it would bring out a lot of flower in my soon-to-be-made cauliflower dish.
I decided I would chop up the cauliflower and do something with it...eventually.

Finally, I added the chopped cauliflower to the sauteed onions and garlic, with a little more olive oil and on low heat, I covered the dish for around 20 minutes to let the cauliflower soften. I occasionally stirred the mix and added a little water to help soften the cauliflower.

When the cauliflower was soft, I added a good amount of shredded fresh reggiano cheese and a few pinches of salt and my dish was finally ready to plate.



I love it when I impress myself.
Yum, yum, yum!

When's the last time that you were extra creative in the kitchen?
Don't stress about it - it's just food.
Meals are simply a bunch of ingredients thrown together.

Be brave in the kitchen as there are no rules.

Have fun creating your future yum and be sure to take a picture of your final product before it goes into your body to make your tummy happy!

Rice and veggie bowl

                                  

We ate a lot during the two weeks that we were in Florida for our training camp in Clermont + another week in Jacksonville for RETUL fits (Karel) and I spoke to the Delafina Women Cycling club.

Despite eating a lot of food, no meal left us feeling bad, stuffed, bloated or guilty as we always eat with good intentions and have a great relationship with food.
(even when Karel eats his frozen chocolate "recovery bar" - inside joke, ask us about it when you see us in person :)

 During our trip, we had a nice combination of food prepared at home (well, our homes away from home) and a few inspiring meals from restaurants.

After our Clermont training camp, we spent a week in Jacksonville, FL (where we use to live from 2008-2014 and stayed with our friend Shawn B. and his family.



On Thursday evening (3/24), Karel, Shawn and I left the house around 5pm and met up with our friends Lauren and Jen. Karel, Shawn and a few others joined the Thurs night group ride in Nocatee and Lauren, Jen and I headed to A1A for 2 x 30 min intervals w/ 5 min EZ in between (GIRL POWER!).

After my 2:20 ride, I enjoyed 20 minutes of flat road running off the bike around Atlantic Beach before Karel and Shawn arrived home from their ride. 

After Karel and I had our recovery drink (milk and whey protein), we enjoyed dinner with Shawn and his family.
Andy did the prep, Shawn did the final touches and we all did the eating.

And when I say enjoy, I mean I could not stop yumming!!
This dish was so absolutely yummingly delicious!
(yummingly delicious is my new word)

I just loved the flavors of this multi-ingredient dish that I could not wait to share it with you.

Rice and veggie bowl
Rice - jasmine or basmati (you could also do a whole grain of your choice)
Baked cauliflower and sweet potatoes - with turmeric and cumin
Sliced avocado
Chopped dates
Fresh shaved Parmesan cheese
Chopped cashews
Cilantro 

1. Toss cauliflower and sweet potato in olive oil and season with turmeric and cumin. Bake at 425 degrees for 40-45 minutes (or until golden brown)

2. Combine cooked rice and the rest of the ingredients together in a bowl. Be creative with your layering!
3. Yum!

Cauliflower Casserole

Cauliflower Casserole

1 head cauliflower

2 egg

1 cup ground meat-less veggie meat as featured in this recipe (ex. Morning Star, Boca, Light Life Smart Ground, Trader Joe's Beef-less) or real beef (ex 95% lean ground beef)

1/2 cup chopped onions
1/3 cup oats (not cooked)
Shredded cheese
Pepper, paprika, caraway seeds, salt

1. Remove leaves and stems from cauliflower. Break cauliflower into small chunks.

2. In large pot filled with water (water should cover cauliflower) and 1/2 tsp salt, bring to a boil. Then add cauliflower, reduce heat, cover and cook for 10-20 minutes or until cauliflower is soft. 

3. Drain water from pot and preheat oven to 400 degrees. 

4. In large bowl, combine veggie meat (does not need to be cooked), eggs, onions, oats and a smidge of caraway seeds and a pinch or two of pepper and a few shakes of paprika. 

5. Combine with a fork until evening combined (the cauliflower will break apart and begin to mash together and this is OK.)

6. In glass casserole dish (sprayed with a little non stick spray or olive oil), add cauliflower mixture until it fills the dish to the top (if there is any overflow, you can put it in the freezer for another time or use another dish). 

7. Bake for 30-40 minutes or until the eggs begin to sit and the dish is firm. 

8. Turn off oven and remove dish. Sprinkle cheese on top (to your liking) and then place back into the oven for a few minutes until cheese melts. 

Enjoy!

(This dish was created by Karel and we both yummed all the way until the last bite.)

On to other news, I want to send a big thanks to my plant strong body three weeks after IM Austria. This week was all about easing back into structured triathlon training. The intensity was low, strength training made its return, no bricks and the focus was on testing the body for any red flags. All signs shine green!                                                                              IMWI training can officially begin!