A couple housekeeping items
- Sometimes I Veg has a Facebook Page now. I would love if people I wasn’t related to would “like” the page.
- I’ve added an About Me page recently. I was really unsure what people would like to know about who I am, so I added some random facts.
- I also added a page that is a resource for people local to New Hampshire. I hope to keep adding to it.
- I’m planning on adding more of my life to posts, but the focus will still be on food and active lifestyle.
We spent most of last week in a heat wave. I had actually planned on heading up North to go hiking today but this happened instead.
Due to the weather, I had a change of plans. I decided to take a trip to the Concord Farmer’s Market in our State’s capital and run some errands while I was in the city instead. I’ll chronicle the trip to the Farmer’s market in a later post. First off, I went to borders to pick up my very first vegan cooking books. I actually had a hard time finding the vegetarian/vegan section of the book store.
Once I found the section I decided to buy a couple raw books recommended by uncooking101. I bought Ani’s Raw Food Kitchen and Everyday Raw (Amazon sells this for way cheaper than I paid in person, but I wanted to look and hold the book before buying it.)
I also wanted to pick up a vegan cookbook. I only saw one of the books recently recommended by Angela, and it was a little too pricey for my liking. I settled for a book on vegan substitutions, The Complete Guide to Vegan Substitutions. The point is to educate myself.
Also in the book department, I had to pick up some hiking books for my husband. I went to Concord’s Eastern Mountain Sports next door. He wants to do a run through Maine’s 100 mile wilderness. So I bought him a guide book and atlas of the course. (I also went to an auto parts store for him, but that’s too boring to document on this blog, the things we do for love)
Of course, while I was there I couldn’t resist the sales rack and picked myself up some outdoorsy duds.
Whenever we go to Concord and want fast food we stop at the local burrito chain Boloco. When I lived in Boston, this chain was called The Wrap. It’s a great little chain. They have a great variety of burrito, wrap and smoothie options. My favorite part is that it’s easy to get something for an omnivore and a vegan at the same time.
For example, I got a classic with chicken for my hubby and a summer with fajita veggies for myself. The wrap on whole wheat with brown rice had beans, a delicious mango salsa and a yummy selection of peppers and onions. You can also get the wrap with a tofu, but I’m not a huge fan of tofu so I’ve never tried it. I don’t know if Boloco is a known vegan restaurant, but it should be.
When I got home and started taking pictures of my veggies for a later post, my three critters had to be a part of the action.
Audrey even stole some of my chives. She recently spent a night outdoors (as an indoor only cat). She’s become quite brave and daring since.
Although it’s raining and miserable in NH today I wanted to share a treat I made last night when the temperatures were still blazing. Angela of Oh she glows often uses this recipe in her parfaits. Gena of Choosing Raw first introduced her to Vegan Raw Banana Soft Serve. And I’ve been adapting it when I have an ice cream craving since. I wrote yesterday that I am a flexitarian, so this isn’t a vegan close enough. It’s awesome in it’s own right.
When I have bananas that are starting to go, I cut them up and put them in a container in the freezer. When I want to make this soft serve, I take a banana’s worth of frozen banana pieces and add flavorings to it. I don’t really like the strong banana flavor so I usually add a fair bit of vanilla extract to the processor as well as some kind of other fruit. This mixture was banana, strawberry and some mint.
The mint was added as an after thought. I had some leftover mint from my green peas and mint hummus and watermelon gazpacho. It was starting to decline. I grabbed the last few big leaves and added them to the food processor. The last few little leaves were kept as garnish.
The result? Ideal, the slight mint flavor left the strawberry banana tasting light and fresh. I couldn’t get enough.
- 1 whole frozen banana
- 3 whole frozen strawberries
- 3 leaves fresh mint
- 1 tsp vanilla extract
- Place all ingredients in a food processor
- Blend until consistency of soft serve
You may have noticed from my notes that the food processor may buck at first. Really frozen banana does have some mass to it and it had to process.
I’ll be back later tonight with a redux of my first trip to the farmer’s market this year. It’s fun to talk about what is available in the area seasonally. At the same time, it may be a long post, and I didn’t want to keep those who just want recipes waiting.