Author: Lindsay Ingalls

Big News!

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Dear CVL Readers,

Over the next few weeks Cook.Vegan.Lover. will be experiencing a number of changes, the first of which is a name change.  This is something that I have been contemplating doing for the past year and I have finally decided it is time to make a change.

CVL started out as “Cooking For A Vegan Lover” and over time I made the small change to Cook.Vegan.Lover. because I was not longer just cooking for my vegan lover, but I became vegan myself (shortly after starting Cooking For A Vegan Lover).  Over the years CVL has developed as a blog and has gone from being a vegan food blog to a vegan lifestyle blog to it’s current state as a Vegan Healthy Living Blog.  As much as I have tried to use “lover” as a cover for all the things I love, I have come to terms with the fact the Cook.Vegan.Lover just isn’t a fitting name for my blog any longer. It is now time to move on.

Launching in the next 3 weeks will be my newest project, Running with Tongs.  It is going to be a vegan healthy living blog, encompassing all of the things I hold most important.  In essence you will still be reading the same things that I would have posted on CVL and all of the posts of CVL will be transitioned over to Running with Tongs, but you will also see more features on healthy living (i.e. running, physical activity, healthy living tips and information).  So here is a break down what will stay the same and what new changes you will see :

  • VEGAN recipes
  • Vegan Product reviews and giveaways T
  • ravel posts (vegan restaurants, healthy travel, attractions)
  • Running and physical activity posts *new-ish* (will be more consistent)
  • Healthy living and eating tips *not new but you’ll see more*
  • Daily Posts *new-ish* (I will be doing more consistent daily life posts)
  • New and IMPROVED blog look and layout
  • New URL http://runningwithtongs.com
  • New email: lindsay@runningwithtongs.com
  • New Facebook: Running With Tongs *Like Me*
  • New Twitter Handle: TBA *If you already follow me on twitter no need to do anything the only thing that is changing is my twitter name and I’ll tweet when it does!*
  • New Features: TBA

As you can see there will not be any major content changes just more daily posts, healthy living posts and active lifestyle posts. There will be improvements to the aesthetics, layout and features on the blog which needed to be updated on CVL as it is.  The major changes are the new look, URL, email, facebook and twitter. Thank you all for your committed readership and I look forward to you reading Running with Tongs.

P.S. While we are transitioning, cookveganlover.com will direct you to runningwithtongs.com but as soon as Running with Tongs is launched I encourage you to update your reader with the correct RSS feed

ALSO starting December 1st will be my annual 12 Days of Giveaways that will include a number of really great items including food, running, yoga and beauty products and more! 

Thank you for support and I hope you enjoy the new blog!

Best,
Lindsay

{Review}: Lucy Activewear

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This month has been all about yoga featuring my 30 Days of Yoga Challenge  and I have been thrilled with how it is going.  I have been making sure to do at least 10 minutes of yoga per day but most days I do between 25-60 minutes.  I feel so much more focused, flexible and can tell my posture has improved as well.  I also love that 30 days of yoga means I can wear yoga pants everyday (not that I don’t already do that).

"The Lotus Power Pant has a slimming, narrow straight leg; an elliptical waistband, so that it looks super low-rise in the front but still covers your bum during downward dog; and contrast side seaming that shapes and slims due to strategic placement. Features the moisture-wicking, compressive strength of lucy powermax™, flat-locked seams to discourage skin chafing and an interior pocket for a key or cash."

Lately my favorite yoga pants have been my Lucy Lotus Power Pant, they are so comfortable.  I have been wearing these for everything, not just yoga, and they are perfect because they look so good on.  The only downfall is that I want to be taller than I am and I ordered a length that is a little too long for me. It hasn’t been a problem though because they look cute rolled and I can rock them like that no problem.  One of my favorite things about the pants though is how easy it is to transition them from yoga class to casual outfit.  To make them into a casual outfit i just add a cute tank or t-shirt, a denim jacket, some bangles and a scarf with a pair of ballet flats and just like that I can go from the studio to brunch.

I actually wore these the entire time I was at the hospital with Neil when he stayed over night for his head injury. They were so comfortable even when sleeping in a chair.

hmmm just a little long

Rolled for Yoga- Perfect! (only a little roll for everyday wear)

Overall I’m a huge fan of my Lucy pants and I look forward to acquiring more, they made my Christmas list.

P.S. Lucy offers free returns and exchanges on all regular-priced pants in lengths; so if you have a problem with the length of your pants keep this in mind.

 

Disclaimer: Lucy provided me with a sample of their products to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway.

{Recipe}: Pasta with Tomato & Olive Sauce

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Yesterday I spent my day off from work cleaning and organizing. I felt pretty tired out after my productive day that I wasn’t really up for making much for dinner but I was craving Italian. I wasn’t in the mood to go out for dinner so the Hubz and I picked up a few ingredients and made a quick and easy italian dish at home.

Pasta with Tomato & Olive Sauce 

Ingredients:

  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly sliced
  • 1-15oz can of whole tomatoes
  • 10 kalamata olives, pitted and chopped
  • 2 tablespoons capers
  • 1 teaspoon chili flakes
  • 1/2 teaspoon black pepper
  • 2 dashes of umeboshi vinegar
  • salt to taste
  • 4 servings cooked pasta
  • 1 tablespoon of nutritional yeast (optional)
Directions:
Place the olive oil and garlic in a cold pan and heat over medium heat until the garlic starts to become aromatic, about 3-5 minutes.  Add in the tomatoes mash to break them up.   Stir in the remaining ingredients and cook for 7 minutes stirring frequently.  Toss with your choice of hot pasta and serve!

Thanksgiving Sides Reinvented

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I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.

Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.

Dijon Lemon Brussels Sprouts with Hazelnuts

Serves 4

  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts, halved and thinly sliced
  • 2 tablespoons hazelnuts, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.  Toss in the shredded Brussels sprouts and cook for 3 minutes.  Stir in the hazelnuts and garlic and saute for 1 minute.  Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute.  Season with salt and pepper to taste.

Green Beans with Caramelized Mushrooms & Onions

Serves 4

  • 2 tablespoons olive oil
  • 4 cups onion, thinly sliced
  • 8-10 button mushrooms, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons marsala wine (sub option: vegetable broth)
  • 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat.  Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize.  Stir in the mushrooms and reduce heat to medium; cook for 5 minutes.  Season with the salt, pepper and marsala wine.  Stir in the blanched green beans and cook for 5 minutes.

Chickpea-Celeriac-Potato Mash

Serves 6

  • 2 russet potatoes, peeled and large dice
  • 1 large celeriac, peeled and large dice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked or canned chickpeas
  • 2 cups vegetable broth
  • salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water.  Bring the water to a boil and cook the potatoes and celeriac until fork tender.  Drain and set to the side.  While the potatoes are cooking heat the olive oil in a medium pot over medium heat.  Add the onions and saute for 5 minutes.  Stir in the garlic and saute 1 minute.  Stir in the chickpeas and vegetable broth and bring to a oil.  Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes? 

{Recipe}: Sweet and Smoky Sweet Potato-Carrot Soup

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This past weekend the Hubz and I went out for lunch at Zabby & Elf’s Stone Soup where I debated between two soup/chili options and ultimately ordered a big cup of chili  while  the Hubz had the hot/cold bar.  The other soup that I was hotly debating over was a Sweet Potato-Carrot Soup which became my inspiration for last nights dinner.  Having no idea what else was in Stone Soup’s Sweet Potato-Carrot Soup my inspiration was limited to sweet potatoes and carrots and the fact that it was a creamy pureed soup.  I decided that I would go for a smoky sweet flavoring for the soup and serve it up with a nice green salad (and a veggie frankfurter for him).

Sweet and Smoky Sweet Potato-Carrot Soup

Ingredients:

  • 2 medium sweet potatoes, baked, peeled and mashed
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 2 large carrots, diced
  • 2 large garlic cloves, sliced
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon sweet paprika
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 1/2 teaspoon umeboshi vinegar (or substitute with red wine vinegar)

Directions:

  1. Prick the skin of the sweet potatoes and bake in a 350F oven for 1 hour.
  2. In a medium heavy bottom pot heat the olive oil over medium-high heat.  Add in the onions and saute for 3 minutes.
  3. Stir in the carrots and saute for 5 minutes.
  4. Stir in the garlic, chipotle powder and sweet paprika and cook for 1 minute.
  5. Add the vegetable broth and bring to a boil.  Reduce and simmer for 10 minutes uncovered.
  6. While the broth is simmering remove the sweet potato from the skin and mash together in a bowl.
  7. Place the broth and sweet potato in a food processor or blender (you may have to do this in two parts depending on the size of your machine) and process until smooth.
  8. Return to the pot and season with salt, pepper and umeboshi vinegar.
Why use umeboshi vinegar?  Umeboshi vinegar helps to balance flavors by adding a little tartness to your dish. I always use it to balance the flavors in my soups, sauces and with tomato recipes. Have you ever made a recipe and tasted and gone “there just something missing but I’m not sure what” well I recommend adding a little umeboshi vinegar to your recipe and my experience is 9 out 10 times it is just what the recipe needs.  Now a little goes along way so start with 1/4-1/2 teaspoon because you don’t want to overwhelm the other flavors in your dish.

 

Can You Feel The Burn?

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We are on Day 8 of the 30 Days of Yoga Challenge and I am feeling great. I have mostly been doing an at home yoga practice using yoga DVD’s and podcasts. I have been to one studio class and hope to get in a few more this month.

My favorite yoga DVD’s are Rodney Yee’s; I like the progression of his workouts and his voice to guide the practice.  One of my favorites is Yoga Burn.

Where is your favorite place to practice yoga? 

Do you use yoga DVD’s? 

Lazy-Active Weekend

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This weekend was one of those weekends where I just didn’t want to do anything but relax on the couch.  Unfortunately I have responsibilities and a husband who gets stir crazy if he stays home for too long so only about 60% of my time was spent lounging.

On Saturday morning I made my first attempt at organizing our office/spare room which used to be my office/elliptical room.  Now that we have (finally) gotten rid of the non-functioning elliptical we have tons of space to organize the office and make it into the perfect space for me to work and to practice yoga.  I love having a little quiet hideaway to get my work done, I’m so much more productive.  After a cleaning sesh Hubz convinced me to head downtown to look for new shoes and hit up the farmers market.  Finding new shoes was a bust since nice vegan shoes and boots are very limited in Burlington, we’re hopping our trips to Philly and NYC will be more fruitful.

We stopped into the farmers market in search of a vegan cupcake however all they had this week was chocolate-mint, not quite what we were looking for so instead we headed to one of our favorite eateries Zabby & Elf’s Stone Soup.  I was really in the mood for a nice cup of chili which came with two hunk of nice bread and the Hubz decided to go with the hot bar and a hunk of my bread.  Everything was so warm and delicious, perfect for a fall day.

The remainder of Saturday was spent running errands and then home to do a short yoga session, lounge and catch up on Dexter.

Sunday came and along with it a time change, this totally screwed my day up.  I was all ready to head out the door to pick up groceries when Neil pointed out at that it wasn’t 8am but rather 7am!  We waited around for a bit and then headed out to pick up our groceries for the week which included lots of root veggies, squash, Brussels Sprouts and green beans. Any idea what I might be making this week??

After grocery shopping we headed home and I decided to just relax for awhile because I wasn’t feeling great, a little bit of an upset stomach- I blame all the gluten I ate on Saturday.  I was supposed to do a 5-Miler yesterday but after waiting out to see how I was feeling I ultimately decided I just wasn’t up for it so the Hubz and I went for a 2.3 mile walk before dinner.  When we got back he changed into his running gear and went for a run and I made dinner: Black Bean & Butternut Squash Burritos with Chipotle-Cashew Sauce and a green salad.

Chipotle-Cashew Sauce:

Ingredients:

  • 1 tablespoon canola oil
  • 1 small onion, diced
  • 4 garlic cloves, sliced
  • 1 dried chipotle pepper
  • 1 15oz can whole tomatoes, with juices
  • 1/4 cup water
  • 1 tablespoon cumin powder
  • 3 tablespoons cashew pieces
  • salt and pepper to taste
Heat the oil in a small pan over med-high heat. Add the onions and cook for 3-5 minutes until translucent.  Stir in the garlic cloves and cook for 1 minute. Stir in the tomatoes, water and chipotle pepper; bring to a simmer then cover and reduce heat.  Cook for 10 minutes on low.   Stir in the cumin and cashew pieces and cook uncovered for 5 minutes. Transfer everything to a blender or food processor and process until smooth.  Return to the pan and season with salt and pepper to taste.
In other news I have temporarily givin up coffee and alcohol.