PB & Jade

Posts Tagged ‘Low Carb

BTW

Posted on: December 27, 2009

I bet myself that as soon as I lose 20 lbs, I’m going to get my new tattoo.

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Tempeh Bacon on a bed of Baby Spinach

I feel like I am cheating by making all of these random tiny posts, but I don’t care. I just wanted to add that celery + salsa = delicious low carb, low calorie win.

In other news, I’ve started rehearsals for my choreography project. I am super excited and now super busy. Heh.

Alright, Nooch. You win this time.

Baked Nooch Encrusted Vegetarian Mock Duck (canned Seitan)

My ballet midterm was today. It was awesome except for the part where I slipped and hurt my left knee. Oh snap. But in other news, I made some Quick Spinach and Chickpea Curry that I found over at fatfreevegan. Delicious. The only thing I changed is that I used fresh baby spinach instead of the frozen type. I added it in like the last 3 minutes of cooking because spinach cooks faaaaast. 😀

The garam masala is really what makes this dish. I constantly ask myself if I’m tasting something sweet or spicy with this dish. The answer? Both. Awesome.

I love beans. I’m not sure if this is a Tex-Mex thing or not, but I particularly love refried beans. To be even more specific, I love refried black beans.

“Oh no, Jade! Doesn’t that mean your beans are full of nasty animal lard?”

Fear not, wise veg-heads, I have the magical ability to turn this:

Into this:

Alright. Now this is going to annoy some of you so bear with me.

Process:

I pre-soaked the beans overnight. Then I drained them and cooked them in water several inches above the beans in my slow cooker, on low, while I was away at school and then kept them going until I felt they were tender enough so maybe 8 hours total. Then I sauted about a large clove of minced garlic on a lightly PAM’d skillet for a minute until it browned then I added the beans and remaining water. I let it cook while I mashed the beans with the back of a very large spoon. Next thing you knew, I had refried beans without gross lard there trying to clog your pores and give you a heart attack.

You’re welcome. ;D

I’m Asian. This means I am often accompanying my mother on some random errand to the “Asian” store. On one such occasion, after I had told my mother of my conversion to non-animal-product-eater, I stumbled upon a row of interesting cans. They were labeled, “Vegetarian Mock Duck.” When I read the ingredients, one of the listed ingredients was Wheat Gluten. I knew I had to have it. I would now finally experience SEITAN.

Enter a couple of weeks later. I had no idea what to do with these things. Every seitan recipe I had found on the internet involved actually making your own seitan. I was very confused. Luckily, I was cruising Vegan Cooking on LJ and I noticed someone had asked a similar question. What DO I do with this can of mock duck?

Apparently the correct answer is Thai Coconut Curry. Don’t you dare say anything otherwise.

Behold.

HINT: I used that canned Mock Duck and not Tofu. But it’s an excellent recipe as-is, too!