Greener Pastures

I’m back!

Sorry for the hiatus . . .summer has been in full swing, and frankly, the last thing I want to do is be in front of my computer on a sunny, 80-something degree day.

While I was away . . .

Jon and I went to the Electric Forest - it’s a 4-day music festival in Rothbury, Michigan.

 Besides the music, the highlight of this place is the incredible Sherwood Forest. The forest is lit up every night with lights and they have hammocks hung up everywhere for public use. There are little nature scenes scattered about and lots of shaded seating.

I went here back when it was just Rothbury music festival in 2009 and the experience literally changed my life. The experience made me see what kind of person I always wanted to be, I was just too timid to let it out. After that experience in 2009, my life changed drastically, and I couldn’t be more happy with the path it led me on…it led me to Jon!

This Electric Forest experience, however, was a tad different. That music scene has been changing and getting away from the original “peace, love, and happiness” feel ofthe2009 Rothbury, and moving towards a “party with sluts” attitude (that was literally printed on a T-shirt I saw.) Not my idea of good company.

While Jon and I had some really good moments and saw some good shows, that scene has changed so drastically, it was kind of disappointing…we both agreed.

But, on to greener pastures.

I turned 26 on July 3^rd, and it was a great birthday. My parents got me a juicer and Jon got me passes to Ellicottville’s aerial park! It’s something I’ve always wanted to do….I cannot wait.

I haven’t been cooking much lately because we’ve been gone, but I was asked to make a vegan cake for a birthday celebration at work. I jumped at the chance.

Chocolate cake with peanut butter frosting
For the cake, you'll need:
2 cups + 1 tbsp all-purpose flour
1/2 cup regular cocoa powder
1 tsp baking powder
1.5 tsp baking soda
1/2 tsp sea salt
1 & 1/8th cup sugar
2.5 tsp cinnamon
1/2 tsp nutmeg
1 & 3/4 cup water
1/8th cup balsamic vinegar
2 tsp pure vanilla extract
1/4 cup canola oil

To make cake:1. Combine all dry ingredients in a large mixing bowl
2. Combine all wet ingredients in smaller mixing bowl
3. Add wet ingredients to dry ingredients slowly using a hand mixer.
4. Mix until smooth
5. Divide batter into 2 greased 8'' round pans
6. Bake at 350' for 33 minutes

For the frosting you'll need:
1 cup natural peanut butter
1/3 cup non-hydroginated shortening
1 3/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup almond milk

To make frosting:
1. Beat together peanut butter and shortening until smooth
2. Add vanilla and mix in
3. Add 1/2 of the powdered sugar and mix until smooth, adding a bit of the almond milk to help smooth out the texture
4. Add the rest of the powdered sugar and almond milk and mix until smooth. Frosting will not be runny, it will be quite firm.

To assemble:
1. Place 1 completely cooled cake on plate and evenly smooth a good spatter of frosting on the top
2. Place other cake ontop of the first and smooth frosting on top and on sides

Spring-Fresh Veggie And Bocca Stir-Fry

Things around here lately have been very spring-like.

The sun has been shining bright and Jon and I have been taking advantage of the warm weather. We visited Buffalo's Delaware park and also, Williamsville's Glenn Falls Park this past weekend.

Paging through National Geographic, people watching, picture taking, and cat naps are a great way to waste away time on a lazy weekend afternoon. We saw a wedding party taking photos, people fishing and riding ATVs in the park (and then getting kicked out), screaming children, and lot and lots of people walking dogs (*sigh* someday I'll have my own dog).

I've also been getting better and I'm slowly making my way back to normal health. Yesterday, I ran 5 miles in 44 minutes before work, and then went to a concert that night!

Jon and I went to see one of my favorite bands, Beats Antique.

They're a funky band that originated making mostly tribal (yet melodic) instrumental belly dance music. More recently, though, they've been delving into the world of electronic music and mixing their traditional sound with synthesized tones and beats.

I still love them just the same, even though their music not as raw and traditional as it was when they first started. In fact, I really dig this new direction in which they're headed.  If a band doesn't experiment with their style/sound, I can't see how they would grow and continue to be inspiring.

The thing that really drew me to this band was Zoe Jakes.

She is one of the best tribal belly dancers I've ever seen. Her style is earthy and gritty...not polished and flashy like traditional belly dance. She moves LIKE music, not WITH the music (if that makes sense; I just got poetic about it). It's been a while since I last belly danced, but I aspire to move like her someday.

Maybe with a healthy stir-fry dinner I can find some energy to train for my half marathon AND practice my long-missed belly dance hobby. . .

Spring-Fresh Veggie And Bocca Stir-Fry
You'll need:
1 C dry whole wheat quinoa
2 C water
1 t garlic powder
1 t onion powder
dash of salt and pepper

1 yellow bell pepper (chopped)
1/2 C mukimame
1/2 C sugar snap peas
1/2 C mushrooms
1 roma tomato (chopped)
3 T chopped sweet onion
2 bocca burgers (optional)
1-2 T olive oil
1-2 T teriyaki sauce

To make:
1. In a sauce pan, combine water with spices. Stir in quinoa.
2. Bring water/quinoa mixture to a boil, then reduce to a simmer and let cook (covered) for about 12-18 minutes. When finished, water will be gone and quinoa will be light and fluffy. Set aside.
3. In a high-sided pan (I use a mock wok-type pan), heat olive oil and saute onion on medium heat.
4. Add all veggies and saute to desired texture (still slightly crunchy, cooked until soft, or basically mush)
5. Cook 2 bocca burgers in the microwave for 2 minutes. Chop into bite-sized bits and add to veggies.
6. Add the teriyaki sauce and stir to combine.
7. Scoop quinoa into a bowl and add the stir-fry on top.

This is a super easy, super fast week night dish. It's light, yet filling and combines a lot of great flavors.

Dead Stops And Coconut Curry Lentil Stew

A while back, I signed up with Groupon just to see what all the hubbub was about. Groupon is actually a really great concept: you specify the city in which you live and then the site gives you all kinds of discounted deals. There are deals on local dining, traveling, fitness, fashion, etc. as well as deals on national and international travel. 

Since I signed up, Groupon sends me daily emails highlighting their deals . . .I usually skim the email title and then click Delete. I'll let you in on a little secret: I have a hard time spending my money. I've always been a saver and the thing I prefer to spend my money on is travel, however, the other week, one of the Groupon emails made me come to a Dead stop (pun intended). 

Hint:

I was going through my mail from the day, checking off a bunch of spam to delete when I saw "Buffalo Philharmonic Orchestra: "Music of the Grateful Dead." I stopped clicking, my heart all a flutter. Jon and I wanted to go to this show when they first announced it, but the seats were just too expensive. We had settled to let this pass to save some cash, but now Groupon was offering a sweet deal - I was all over it.

WooHoo! So, that's where we'll be tomorrow!

Now for another something I did a few weeks ago . . .

Creamy Coconut Curry Lentil Stew

You'll need:

4 cups vegetable broth + 2T reserve

2/3 can of lite coconut milk

1 small-medium butternut squash, peeled, cubed

1.5 cups uncooked green lentils

1/4 sweet onion, finely chopped

1.5 cloves of garlic, finely sliced

1.5 T curry powder

1/2 t salt

1/2 t pepper

To make:

1. In a large soup pot, satue the onion and garlic using the 2T of broth.

2. Add squash, broth, curry, salt, and pepper. Cover, increase heat, and bring to a boil. Once mixture reaches a boil, reduce to low heat, keep covered, and cook until squash is tender, stirring occasionally.

3. Once squash is tender, mash (carefully!) in pot. Mash thoroughly so the "creamy" texture is achieved.

4. Add the coconut milk and lentils. Mix.

5. Let the pot cook covered on low heat until lentils become tender.

6. Once lentils are tender, stew is done!

This stew is a little sweet, a little spicy, and a lot savory. And, to tell you the truth, it actually tastes better the next day once the flavors have a chance to settle. I recommend making this the day before you actually plan to eat it as your meal.