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| From An Opera Singer in the Kitchen |
Another day, another dollar right? I forgot to post my Meatless Monday entree yesterday and then I remembered, “Oh, I am always meatless,” ha ha ha.
My exercise routine has been out of this world and even despite some gloomy weather. Yesterday I rode my bicycle to the campus gym and worked on the elliptical machine for 30 minutes. I then stretched, did a few weights and worked on the treadmill. I finished that routine by riding back home after stopping at my local health store to stock up on some veggies. Needless to say, I forgot to buy a bag of carrots. Oh well.
After a great workout yesterday and today, I rejuvenated with a glass of delicious juiced-up veggies. Here was my miracle juice of the day.
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| From An Opera Singer in the Kitchen |
This glass of goodness was an experiment based on many other raw foodists out in the Twitter world. I was told that broccoli stalks could be juiced so I tried it. If you have a power juicer, try this. It is midnight now and I still have energy, but I am going to sleep now.
- 5 Broccoli stems
- 1/2 beet
- 1/2 cup Daikon (Oriental radish)
- 3 kale stems (leftover from salad)
- 2 celery stalks
- 1 inch ginger root
- 1 gala apple
Trust me people. This might not sound delicious but the apple and ginger even out the flavors to make out such a great combination. I decided to do this since I did not have my carrots, ;(
As a dinner post, I would like to share a recipe I created last week. It actually was an inspiration based on a whim but those are the best, I hear. It consists of layering and grilling vegetables, but overall it is a quick weekday meal.
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| From An Opera Singer in the Kitchen |
Corn Tortilla and Veggie Stacks with Red Pepper Coulis
serves 2
3 corn tortillas
1 cup asparagus stalks
1/2 cup mushrooms
1 Japanese eggplant, sliced and peeled
Peel and slice the eggplant with 1 inch thick slices. Lightly oil a grill and cook the eggplant for 5 to 7 minutes. Do not overcook. Add salt and pepper to taste. Saute’ asparagus and mushrooms for 5 to 7 minutes and set aside for assembly.
Red Pepper Coulis
3/4 cup red peppers (from a jar)
1/2 cup Veganaise
1 garlic clove, minced
1/2 cup packed parsley
1 Tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Place all ingredient in a bowl and blend with an immersion blender.
Assembly
Heat 3 tortillas. Place 1 1/2 Tbsp of the coulis on a plate.
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| From An Opera Singer in the Kitchen |
Lay one tortilla on top of the sauce. Add 1/2 Tbsp of coulis onto tortilla and top with some veggies.
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| From An Opera Singer in the Kitchen |
Repeat with second layer.
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| From An Opera Singer in the Kitchen |
Add top tortilla and top with 1/2 Tbsp of coulis and decorate with veggies. Eat with knife and fork!
Since there is no meat or fat, your fat comes from the veganaise. You will have 1/2 cup of coulis left for another use. This was suprisingly scrumptious and I hope to make it again!
Corn Tortilla and Veggie Stacks With Red Pepper Coulis
