Expired for a Reason

So I had this bottle of Coke sitting in the fridge for quite a while. It expired.
Looking at this bottle I can't help but smile. First, because this bottle demonstrates how we tick:
We are so not into soda and softdrinks. Second, because (knowingly that we are not into soda) I had bought this bottle for a reason: Coke works for me as a remedy during those hot, humid summer days,  when my stomach feels weak and don't feel well. A few sips from this bottle and I am good to go. Only that there was no such day in 2016, no need for this remedy.

I started purging expired pharmaceuticals a few years ago. Once a year I weed through my medicine chest big style. The pile consisting of expired pharmaceuticals grew steadily over the last years, now it seems there is not much left to purge. So I was used to find those expired drugs that patiently sat in the drawer. But a Coke? Not a single small bottle (500ml) of Coke in 6, maybe 8 months? This surprised me. It is official: Coke plays 100% no role in our life.

Btw, there is a reason I took a closer look at the bottle: I needed extra space in the fridge, room for sesame oil and almonds. Those of you who are familiar with sesame oil know about its short shelf-life. It's hard to finish a bottle of sesame oil before it goes rancid. Not this time! The new bottle of sesame oil replaces an empty bottle. Living together with a partner who supports my choices, including the game changer – living on a plant based diet, matters.

Sorry if this posting made you thirst for a soda and you have none at your hands ... my sincere apologies!
Paula

Sugar? Always welcome.  :-) Pictured: Toffee Apple Cake

Half time, quick!

Did the WC2014 change your routines so far?
Over here I notice certain tendency towards quick meals for dinner.

Today I whipped up a dish which is rich in protein and accompanies half a a pint of beer like no other dish:

Altered* White Beans in Basil Tomato Sauce by Attila Hildmann 

( * the original recipe does NOT come with beer, nor nacho chips!!!)

Once again I must say that one of the major assets of Attila Hildmann's recipes is the flexibilty: you can alter almost any measurement of the ingredients and still end up with a wonderful dish.

My versions comes with 5 times as much tofu as the recipe (simply because tofu sizes are so large and I don't want to keep an opened tofu-package in the fridge). The other ingredients were doubled (two onions instead one, 4 pinches of tumeric instead of two ...).

Oh, how I love a big heavy knife! 

Also, I used tomato sauce instead of tomato paste, because I thought I did run out of tomato paste. The tomato sauce equals tomato paste + water nicely!
And I even I use dried basil and add it early, instead of the fresh basil, because I hardly ever have fresh basil at home.
Plus: today I even used a can with mixed beans, including chickpeas, because I did not find any white beans in my pantry.

You can tell, this is the perfect recipe for a relaxed kitchen session during half time! :-)


This is how it goes:

toast
1 tablespoon of sunflower seeds in a dry skillet and put aside

heat
1 tablespoon olive oil

add
2 ounces/ 50gr smoked tofu, diced

fry
the tofu for approx. 3 minutes

add
1 red onion, chopped
2 pinches of tumeric

cook for approx. 2 minutes

 right before adding ....

1/3 cup / 80gr  tomato paste
6 tablespoons mineral water (of Viennese tab water, which is actually mineral water ;-))
1 can of beans
1 teaspoon agave syrup
as much dried basil as you like (or fresh basil instead, right before serving!)

stir and heat for 2 minutes:

Place the beans on a plate, garnish with
fresh basil, roasted sunflower seeds and the sliced pieces of a peeled carrot

SERVE

I did not quite make it during the half time break but we are still playing the preliminary round, aren't we?

This fellow flighs by as soon as he/she senses action in my kitchen. Today he/she did not appreciate the fact, that I was way too busy to feed him/her while I was cooking. 

During half time you better cook fast!

The reason, why this dish became one of my favourite dishes from Attila Hildmann's book "Vegan for Fit" dates back to my childhood. Baked beans build a huge part of my emotional gourmet childhood long-term memories. To be more precise: all Heinz cans trigger my emotions. Tomato sauce with noodles, baked beans, tomato soup, ravioli. This was home. (*yikes* ;-))

Over the years my taste changed, today the canned food taste too salty and way too sweet. I am glad I found a simpe recipe to do my own version of the beloved bakes beans, with less salt and way less sweetness. These beans get some sweetness, too. I don't mind a teaspoon of sweetness when tomatoes play the leading role on a plate. Attila Hildmann uses agave syrup as sweetener, which is fine for me.

On with the next match!
 
Paula

Going Nuts

Hello!

Again, I am back from the kitchen and this time I am incredibly satisfied! It is time for a sweet treat. In Austria vegans don't find many sweet options in the supermarket. Manner Schnitten, Oreo cookies, that's about it. So I guess I can say vegans in Austria depend on good recipes to satisfy their sweet crawings. The "nut triangles" recipe was the first recipe I tried from Attila Hildmann's book "Vegan for Fit".

The recipe is simple. You probably have the ingredients at home 24/7. Well, I do. ;-)

Sliced almonds, chopped walnuts, sugar, chocolate.

I did this! And it took less then 15 minutes. 

Nut Triangles  
1/2 cup sliced almonds
1/2 cup chopped walnuts
1 cup sugar (Attila uses a little more sugar, I prefer them on the nuttier side)
100gr semi-sweet chocolate, melted


Carefully roast half a cup of sliced almonds in a non-stick pan. Remove them from the pan as soon as they turn slightly brown and melt 1 cup of sugar in the same non-stick pan.

As soon as the sugar caramelizes add 1/2 cup of almonds and 1/2 cup of chopped walnuts.

Stir the nuts and the sugar and make sure all the nuts are properly coated on small heat. This will take no longer than 1-2 minutes.

Spread it mixture on a baking sheet and flatten it with a Tablespoon. 

It cools and hardenes fast, so you better be quick.

The steps above went so fast, I had no time to take photos. Also I have big respect when it comes to hot sugar, some of the most dangerous hot stuffs you can find in your kitchen. So be careful when you handle the hot sugar!

Cut the "sugarnutboard" into triangles. Use a steel knife. I ceramics knife might will break.
Now that everything is layed out nicely, I can take photos, finally!

This is what the naked triangles look like.

At this point you are good to go. The triangles are incredibly tasty. The caramelized sugar and browned almonds add  a nice smokey flavour.

 This goes so fast. Yesterday evening I made them while I let the tea steep. 5 Minutes!

I stand in awe and look down on the triangles. I did this? Wow. I am impressed. It was so easy!

Don't worry of the tools are messed up with the hardened sugar. Let them sit in water and the sugar will dissolve without any ellbow grease.

They are not as dangarous to your teeth as it may look.

For the chocolate coating melt 100gr of semi sweet chocolat (the chocolate pot is inside a water pot, never put chocolate straight on the oven!):

Dipp the triangles in the melted chocolate 

You understand why I did not take any photos during that process

 Et voila:




I also made them square-shaped and one I broke them by hand into irregular pieces.

As the names says, these triangles made of nuts and sugar (and chocolate, if you like) probably convice anyone within a second, how delicious the vegan lifestyle is. I write "and chocolate, if you like" - that's the "tune" of Attila's books: the recipes are meant to please YOU. You are invited to change them to they meet your standards/preferences. You might say "Oh, this is not big news". Maybe it isn't. Nevertheless I smile when I read quotes in the book which go like this:

I leave it up to you to judge how healthy this treat is. One thing I know for sure: These nut triangles are absolutely satisfying in every way!

cheers,
Paula

Vegan and Fit

Hello!

During the week, after an evening run, I love to treat myself with a soup. You probably know how to cook a lentil soup. I have done it before.

Nevertheless I will present a recipe that probably adds some inspiration to your cooking routines. A few spices and herbs transform any decent soup into a delicious dish.

It is never too late to cook a delicious red lentil soup!

Some might remember my very successfull change from an omnivore diet to a vegan diet. Earlier this year I checked my blood count and the numbers were better than ever before! It must have been around November 2012, when I came across Attila Hildmann's cookbook "Vegan for Fit". Attila Hildman became best known for his vegan Spaghetti Bolognese. His recipe went viral in 2012! One and a half years later and I still come back to his recipes.

This May he will be touring the USA, promoting the English editions of his bestsellers "Vegan for Fit" and "Vegan for Fun". The publisher asked bloggers, if they would like to write about the books. I did not hesitate to ask and a few days later the books arrived in my mail. Thank you!
I plan to post a few recipes. Some of them became classics over the last 2 years, others are new to me.
I start with a recipe from "Vegan for Fit", because I already know the book from a friend. I was invited to add some stains on the pages in my kitchen in 2012 :-) And of course it does not hurt to promote a recipe which supports weight loss in spring, no?


Red Lentil Soup
(source: "Vegan for Fit" by Attila Hildman)

1 white onion (I take whatever onion I have at my hands)
1 garlic clove
1 carrot (approx. 110gr / 4oz)
3 tablespoons olive oil
3/4 cups red lentils (150gr)
4 sun-dried tomatoes in oil (sometimes I use dry tomatoes and soak them in warm water with a sprizz of vinegar)
1 tablespoon white almond butter (100% peeled almonds, no salt, no suger, no oil added)
1 teaspoon agave syrup (you probably don't "need" the sweetener)

spicy pesto to add before serving:
2 tablespoons lemon juice
1 teaspoon sea salt
freshly ground black pepper
1/4 bunch basil*
1/4 bunch oregano*
1/2 chilli pepper (I substitute fresh chili with cayenne pepper)
1/2 cup hazelnuts (40gr)
2 tablespoons hazelnut oil (I don't have this at home, not yet ;-))

* I only have dried basil and dried oregano at home. Which is sad, but not too bad, because the soup will be nice and tasty, even when you leave out some of the ingredients. I add dried oregano and basil already with the lentils and let them cook. Turns out nice!

This is all it takes for the substance of the soup:

I placed the lemon on the cutting board, because it looks nice. 

The truth is, you don't cook the lemon, but all the veggies! Two small onions make up for one.

 This crew adds the flavour.

You chop the veggies and heat 3 Tablespoons of olive oil in a pot.

Don't be shocked surprised: the recipes come with a lot of olive oil. Veggies alone provide only little energy. Plus: the fat amplifies the flavour. Where there is fat, there is taste. :-)

To those of you, who fear they might gain weight, when they use 3 tablespoons of olive oil: I can calm you. I lost more than 8 pounds. It isn't the oil that makes you fat. If you prefer less oil, do so. I for myself am obviously well advised to eat the oil.

Add the veggies as soon as the oil is hot and stir for 3 minutes. 

Meanwhile:
Heat 3 3/4 cups (900ml) of water in a kettle.
Add the lentils and the hot water to the veggies and cook it with a lid on the pot for 8 minutes.

Heat: high!

Now it's time to prepare the "pesto": 

Roast the hazelnuts, but be careful: you don't want them to burn!

As soon as they cooled down, you can chop them. It is amazing, how easily they peel, once you have roasted them.

Chop 3 of the 4 sundried tomatoes

Squeeze the lemon and mix it in a bowl, set aside.

Looks akward, tastes fresh and intense, just what a lentil soup needs! I did not add all the hazelnuts, approx. the half of 1/3 cup.

While the lentils are cooking, we have plenty of time at our hands to washt hose dirty dishes from earlier today.

Don't meditate too long at the sink, because the lentils are ready!

I taste the lentils and the carrots, to see if they ready to be puréed.

Before puréeing, I add
- one tablespoon of almond butter
- 1 sundried tomatoe
- the agave syrup

  ... to the soup.

1 tablespoon is enough! This is more than a tablespoon.
I was stirring the almond butter from the bottom of the jar, where it is usually quite solid and I wanted to show you what the product looks like.

One minute with the hand blender - and the soup is ready to be served.

Did you notice it?
I used no stock cube, no nutritional yeast or any other highyl processed flavour enhancers, just olive oil and veggies.  Even when you skip the pesto and serve the soup just like it is, you will enjoy it. The first time I cooked it, I added dry basil and oregano with the lentils and sprinkled lemon juice on top before serving. The hazelnut-lemon-basil-tomato-pesto adds a fireworks of flavours. Think of Ratatouille! (the film, not the dish) :-)

Fresh lemon helps you to get the most out of the lentils: they are s great iron source. They are also rich in protein and zinc. 

Pictured: the soup without the pesto, cooked with dry herbs 

(in the back you see the recipe with the pesto on top)

 
In case you have never tried vegan recipes before, I highly recommend this book. It never ceased to inspire me since 2012 when I changed to a vegan diet.

"Vegan for Fit" is more than a cookbook. It challenges you: to go vegan for 30 days. Attila's concept is simple and inviting: no one asks you to give up milk, cheese, meat and eggs forever. But you could give it a try for 30 days. This is the first part of the book. The second half introduces you to a fitness routine. The book and the challenge as such has become a huge success in Germany. I live my life on a fitness level way above average. That's why I did not focus on the fitness lessons but on the recipes.

Attila Hildmann appearance on TV shows played a big role in his success, because he is ... amazing. No matter how agressive the other parties address him, he stays calm and very reaxed. Imagine you being attacked by the poulrty industry, the milk lobby, the meat industry plus some health experts who preach how unhealthy a vegan diet is. In the middle of this setting Attila expresses his point of view and manages to be heard, smiling, but never arrogant.

His initial motivation for a vegan lifestyle was to gain a healthier body. He eats vegan, but wears leather. When someone asks me, if I am vegan, I answer "I eat vegan", because I also wear and buy animal products, f.e. "icebreaker" merino wool underwear. People who live a 100% vegan life criticise Attila for wearing leather shoes. The strict vegans say he is a very bad role model.

How bad can a rolemodel be, when thousends and hundres of thousands vegan dishes have been cooked in Germany, Austria and Switzerland thanks ot the books he wrote?
Before him, no other person was able to get people to change their habits and leave their comfort zone - which is what you will do, when you change your habits.

The book "Vegan for Fit" focusses on health aspects, whereas "Vegan for Fun" ....  well, see for yourself!

These sweet triangles deserve a whole posting for themselves.

Mr Paula often said "Without Attila's recipes it would not have been possible". This might sound really pathetic, but it is the truth. Attila's books not only provide recipes, but also work as a coaching.  Attila did experience the same difficulties everybody else who goes vegan will experience: in the Restaurant, at your friends' dinner party, while being on a road trip ...  the books offer solutions. The reason why those solutions work, is simple: because they are simple.
Attila does not fancy fake meat nor highly processed foods. Tofu and Oatmilk are probably some of the most processed ingredients you will find among the ingredients. When you visit the campus-cafeteria, bring some nuts with you. They add nice flavours and nutritionsto your salad. Because salad is very likely to be the only vegan dish you will find in the cafeteria.

I like to end with a focus on one of the ingredients, which caused a lot of discussions.  People critisise Attila for choosing expensive ingredients, such as almond butter. Almond butter is made of pure almonds and substitutes cream.

One jar goes a long way. I remember how many packages of cheese, ham, cream and joghurt often ended in the waste, because I had bought way more than I actually needed and in the end the food went bad.

Yes, one big jar of almond butter is not cheap. Approx. 16 EUR. But I can not imagine a better way of investing my money and in the long run I am spending less money, because I throw away 0% of the groceries I am buying now. And it will last for some time.

Those of you, who taste this product for the first time: it might take time to get used to the taste.
Years before I went vegan I did buy a jar and I did not know what to do with it. I did not like the taste at all and I lacked ideas what to do with it. I had no idea how nicely it would work as a substitute for cream in any hot dish.
Over time my taste changed. Today I even spread the almond butter on my bread for breakfast. Maybe I am more health concsious and want to like those foods that are good for my health? I don't know.
Maybe you like to start off with a small jar, half the size of my jar, in case you don't like it at all.



In case you wonder why I praise the work of Attila Hildmann so much: try the recipe and you will understand! 

greetings!
Paula

PS: where have I been?
I have not been only a lot, because this fellow has been keeping me my right hand very, very busy:

The kitchen window offers the best view and attracts the birds and vice versa *sigh*
.... which is convenient, since I've been spending a lot of time in the kitchen recently!

A mango salad like no other

When my thoughts start to wander around the idea of a bowl of fresh mango salad I know it's time. Time for Viethao. At the Viethao they serve the most delicious mango salad. It is highly addictive. Sweet, salty, a little hot and acidy. It's perfect. And it's just the starter! The main dishes even top the outstanding quality of the salad. Those pieces of sweet potatoes, green beans and courgettes - they all taste very special. Probably because they were cooked with fresh lemon grass? You can tell: Viethao at the Karlsplatz in Vienna is my favourite restaurant for lunch breaks. It also supports jeans size 29 like no other restaurant. win-win. :-)

Somehow I never manage to take photos of the food. The camera must not come between me and the food. At the Viethao food meditation sets in.

Maybe this is just a side-effect of my severe mango salad addiction – limited creativity? Either way, today – once more, just like all the times before –  I left again without any photos of the dishes (I mean the food, not the porcellain).

 

Focus on the food.
Doesn't this empty bowl capture the "satisfying" atmosphere really well?

For food porn I have to kindly ask you to google Viethao Vienna.
Thank you for your understanding.


The rare Viennese slang of the Vietnamese owner is also worth mentioning. And very entertaining. I hope this does not sound racist? I bet he is an Austrian citizen. Ok, now this is getting akward. Backpedal, backpedal!! Let me just say this: He speaks way better Viennese than I do.

greetings,
Paula

PS:
Sorry for the inconvenient worm-posting. I am doing my best to push down those nasty worms to get them out of your sight.

Bloody Iron!

When I went vegan, I planned to check my blood levels after lets say, the first year, so I could make sure the the diet does no harm to me. Every time someone approached me with praise – how wonderful it is, that I am a vegan (what did not happen very often as you can imagine) – my answer was "Wait until we see the blood results."

So here I am sitting with my new numbers from my first vegan blood result.

I had expected the cholesterol levels to improve over the 15 months, what they did. So the cholesterol did improve. Which is no surprise.

This little buddy lifts weights 10-times his own weight. Read below what his secret is.

But how about iron? Women before and after menopause get told to take extra care about the iron level.

Iron. As in red meat. And more meat. And even more meat. That's what the doctor's tell their patients: Eat more meat.

When I became vegan, I expected to develop a hunger for red meat. The hunger as an indictor, that I am missing something in my diet only meat can deliver.
Only that hunger never occured. I kept waiting ... nada.  


Another iron-aspect is related to milk. In school we hear how important milk is. It makes us strong. What most people don't know because no one educates us: milk actually limits the assimilation of iron. So with every glass of milk of scoop of cream or slice of cheese, you hinder your body to get the most out of the iron in your diet.

Sorry, cow. No milk for me. 

The healthy iron range (at least that the doctors say) is between 40 and 150.  Before becoming vegan, my iron was at a decent 66. Rather low, regarding the healthy range, but still healthy.

You can imagine my surprise and to a certain extent when I read the blood test result. My iron number did not just stay at the level where it was before, when I was an "omnivore", it  improved to impressive 99. Well, this might not impress you, since we are talking about my iron, which is really not the most impressive topic, but I can tell you, I AM impressed!

99 is excellent. Does it prove that those established opinions are wrong?
I would not go that far. What I do say though is, that this number proves how contraproductive the regular milk-intake is - iron-wise. Not just iron-wise, but for today I stick with the iron.
Ok, I've ruled out the disturbing milk. Only leaving out the milk alone won't do the job. 

To be able disturb any intake, you have to have an intake in the beginning. So where does my plant-based iron come from? I can assure you, there are other iron sources besides rusty pans.

The following friendly aliens supply me with iron. "Aliens", because I assume that most of you will not be all too familiar with those products:

 

Any lentil is good. Lentils de Puy deliver the best taste and stay al dente. No soaking required. 

Simply boil them as you would boil potatoes or noodles, just a little longer.

 Sesame. They add a nice flavour and make any salad complete. Plain or roasted, comme tu veux!

 Chickpea flour -mostly in form of a backup for fancy recipes. I don't really need it, but I keep using it.

 Canned lentils - the most backup'y a backup can get.

 Cashews above hummus. The hummus is made of chickpeas, sesame and olive oil.

Skeptics and doctors (the same? ;-)) point out, that the plant based iron is not as valuable as the iron that comes from animals, that the body can not absorb it properly. Non-heam and so ...

That's why I like convetional tests like the blood test. Looking down at those numbers any skecptic can not deny that plant based iron does the job.

A nice side effect is that all these iron sources also provide a decent amount of protein, in case you worry about my protein intake. ;-)

source: https://de-de.facebook.com/ThisVegansLife

Any questions?

Rejuvenating during lunch break

On busy days I usually start off my lunch break with a plate of fruits. After finishing the plate I see how much hunger is actually left.

An orange, an apple and the remains of a pomegranate. 

Those of you who have not peeled and picked a pomegranate before should really give this fruit a try. It is a quite sensational fruit to me. Picking pits from a pomegranate fruit adds isometric training qualities to your lunch break, having spent hours at the computer desk.

Only if there weren't the sucking part. Sucking the juice and flesh from the cores of the pits just is not socially acceptable. I am fully aware, that swallowing pomegranate pits is totally acceptable for millions of people. Just not for me, Paula – aka The Princess and the Pea.


Now that I suck the seeds, I notice how this social unacceptable behaviour provides isometric training effects as well. It is quite challenging for the facial muscles. Rosy plump cheeks as a result. I bet you won't recognize me after my lunch break.


While I am happily making faces. loading my mouth with more spoonfuls of pomegranates, I wish you a nice weekend!

Paula

Clothes no more

It feels to good to know what made you tired.

Sitting here, on the sofa, I exactly know why I am so tired right now. I have spent the afternoon busy de-cluttering. Running back and forth from the closet, since today's focus was on clothes.

High-end clutter from a high life, I was not meant to live chose not to live.

 Farewell, you life, who isn't meant to be mine, not in a lifetime. Boohoo. 

Some of the clutter is special. In more than just one way. Laura Ashley, tailor made, silk and cashmere ... I will try to get some bucks for these. That's why I've spent a decent time ironing as well.

The other clutter - the pile pictured below - will magically transform tomorrow at the homeless shelter. That's where clutter (=trousers and sweaters we don't wear anymore) turns into someone else's new wardrobe and by that it loses the label "clutter".
All clothes are without any flaws: no stains, no holes. Tomorrow's trip to the homeless shelter will be a true win-win so to say.

Shades of grey, blue, accompanied by white and black. A perfect staple wardrobe, including everything - from the coat to the undershirt. 

Mr Paula was very supportive. Not only did he let go off two trousers and two jackets, but provided me as well with carboloading.

You know. The brains rely on carbohydrates and de-cluttering the wardrobe is all about making decisions. And bending and stretching and more bending and stretching.

 He got the twist:

 Vegan Mariellenknödel on a sunday afternoon. He knows the recipe by heart. What an asset!

Now that I am really tired from all the de-cluttering, the photo clutter will have to wait until next week.