Cool weather gardening

Some broccoli we already started.

In the new backyard, we have 2 big planter beds (raised and gopher proof); the two are about 150 square feet total. We're filling them with greens (see the picture above for what we're planting) and other cool weather plants.  I am so excited!

Back when I was starting to make things with tofu

I wish I'd had this guide! I had to read a lot of different websites to understand what she so nicely presents in a nice blog post.

More inspiration for new dinners

Some of these will need "fixin'"
http://www.misorecipes.net/miso-recipes/walnut-miso-dip/
http://www.plantbasedkatie.com/potato-waffle/
http://minimaleats.com/vegan-stir-fried-udon-noodles/
http://www.veganinsanity.com/recipes/super-cheesy-vegan-pesto-pasta/#.VBmghUtsfYv
http://www.picklesnhoney.com/2014/09/04/chickpea-scramble-sweet-potato-salsa-garlicky-kale/
http://mydarlingvegan.com/2014/09/oatmeal-date-scones/
(I wanna fix this one so there isn't vegan butter in it. I'll try do something with it to make it more Whole Foods Plant Based)
http://www.doradaily.com/my-blog/2014/09/super-lasagna.html

Need to learn more:

http://www.vegetablegardener.com/item/5545/a-winter-vegetable-garden-in-northern-california/page/all

loving cashew cream, but kicking it up a notch

I have growing girls who like yummy treats so I make a lot of things with nuts:

Cashew Cream Cheese

Chocolate Chia Brownies

Blueberry Bites

Dixie Pie Bites

Chocolate Frosting

and the list could go on.

Since I cook with nuts so frequently, I need to kick it up a notch at the gym. (Some of my jeans are getting snug. It's still warm and summery, so it doesn't matter, but come fall, I don't want to have to buy new pants.) Nuts are full of fat and calorie laden, but oh so good. So now it's extra trips to the gym!

I'd like to do more cardio, 'cause I'm a cardio kind of girl, but this fall, is all about muscle building. Having more muscle makes it easier to burn off calories when you are just sitting--muscles require them. Cardio burns off calories and can burn off muscle, too. (I'm not explaining it very well, but I don't feel like getting technical.)

My goal is to add in 2 strength building classes each week. I was only doing one strength building workout a week; a Pilates on the reformer workout. I think I've found a good schedule of 3 days strength training, 2 days of tap, and 1 day of heavy duty cardio day (plus walking as much as possible). (I'd like to get one more day of heavy duty cardio in there, but I don't have time until my class is over in December.)

I do love the reformer. My back, so sore for many years because of an injury and 3 pregnancies, is now not sore most of the time. From 2002-2008, it hurt more days than it didn't. I remember that if I stepped funny of a step or curb, I would be in pain. Some experts said to take it easy and rest it and some said, do more core work. Back then, I wasn't sure what a core was, but I finally figured it out and I'm glad I chose to move and not rest. It took a while to get strong, but now my core is strong and my back doesn't hurt. I don't like doing the strength building classes but not hurting is worth an hour of strength building 3 times a week!

Okay... new recipes soon. I hope. Yesterday, it was hot and summery, we even went swimming, but I decided to make soup!  I made this one Veggie Soup with Kale. Except I had no Kale. So I used cauliflower, carrots, and broccoli (and potatoes). I might add tomatoes next time or use Kale. Soups are fun 'cause you can improvise and it always works. Even the time when you add cashew cream to minestrone (I don't think I ever told you about that), but still, it worked--if you didn't think of it as a minestrone. I froze one dinner's worth of that soup (for the five of us) and have two more dinner's worth in the fridge. Next week, hopefully I'll do another soup. I made it a goal last year to make a soup every Sunday. That lasted a few weeks and then I was sick of making soup. I did get a lot frozen, and it was helpful to have them over the course of a busy year. Over the next couple of months, I'll try to make 3 or 4 kinds and get some of each kind frozen. It's all about EASY around here!

Cashew Cream "Cheese!"

I am loving cashew cream "cheese!"

Inspired by this recipe, I made a cheese.

What I did:
1.5 cups raw cashews
water (soak the cashews in the water for 2-8 hours) then drain.

Put soaked cashews in the food processor along with
2 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon rice vinegar
1 garlic clove, minced (or as much as you like)
½ teaspoon sea salt
black pepper, to taste
½ tablespoon dried basil
½ tablespoon dried oregano
1 teaspoon honey* (or vegan sweetner)

Process until smooth.  It may take 5-10 minutes with stops to scrape down the sides of the food processor bowl.

Chill and enjoy!  (Or eat straight out of the food processor while it's warm.... your call.)


Someday, I want to make the "tomato jelly" on that same blog. It sounds FABULOUS.



*Yea, I know honey isn't vegan and I know we don't want to exploit bees, but I think if we treat bees right and use only small amounts of their honey, then they will be more valued and have more people on their side to help them. Bees are shipped around to different fields of produce to pollinate the fields. We need our bees and we need them to be healthy and we need to take good care of them. (We have so many problems with our food supply and the way we do things to make enough food for everyone in the country.)  See http://waywardspark.com/transporting-bees-locally-and-to-california-for-almond-pollination/ for more info--in my opinion really interesting.