Hi and welcome to my new blog! I’m a 21 year old vegan who loves running, baking, and cooking, and this will be the main focus of my blog. I’ve been running since January of this year, and have come to love it! Today was my first day running after recovering from a minor injury to my right calf muscle. I had to take two weeks off because of this, so I was really exciting to start running again today! And my calf was fine. I was planning to run the San Antonio Marathon on November 13th before this happened, but after taking two weeks off, I don’t have enough time to train for a marathon. I was only up to 14.5 miles before the injury, and I’ve never run a marathon before. I’m going to run the half-marathon instead, though. I’m just glad that my injury was very minor and only needed a couple weeks of rest. I was worried that it would be worse.
A few weeks ago I made a chai spice cake for my mom’s birthday, trying to imitate my favorite cake sold at Wheatsville Co-op. I used the chai cupcake recipe from Vegan Cupcakes Take Over the World, and made 1.5 times the recipe. For the frosting, I used this recipe from forgiving martha. I topped it with crushed cinnamon sticks and chocolate chips. The frosting was amazing and perfect. The cake was pretty good, but somewhat chewy. Later I realized that I had used gluten flour (the stuff used for making seitan) instead of all purpose flour. My mom still liked it.
This is some hummus I made recently. I topped it with cumin, chili powder, Tony’s cajun seasoning (awesome stuff!), and crushed almonds. It is amazing, and lower in fat traditional hummus.
Rebecca’s Amazing Hummus
- 3 or more peeled garlic cloves
- 3 or more cups cooked chickpeas
- chickpea cooking water
- 1-4 TB lemon juice
- 0-3 TB tahini
- 1-4 TB tomato paste (optional)
- chili power
- crushed red pepper
- salt and black pepper
- crushed almonds
Add peeled garlic cloves to a blender or food processor and process until garlic is minced. Add chickpeas, chickpea cooking water, lemon juice, tomato paste, and tahini to food processor, and process, adding more water as needed to get a smooth consistency. It might take a while to get it really smooth, but it’s worth it. Add spices and process to mix in. Use a spatula to transfer to a container and top with desired toppings, such as spices and crushed almonds, or leave plain.
This weekend I went to The Gathering of the Tribes potluck. It’s a giant vegan potluck that brings together all the vegan, vegetarian, and animal advocacy groups in Austin. This was the third Gathering of the Tribes potluck, but it was the first time I went. It was a lot of fun! I learned about new vegan businesses in Austin, as well as a petition to outlaw animal cruelty in the city of Austin. I ate delicious vegan food and met some new people. I brought the Deep Dish Cookie Pie from Chocolate Covered Katie. I’ve been salivating over the picture of this on Katie’s blog for weeks, so it was time to make it. I made two pies – one for the potluck and one to keep and share with my boyfriend and family. I made the recipe as is for the potluck, but for the one to keep at home, I replaced the oil called for with more applesauce. I tried both pies and couldn’t tell the difference.
Yesterday I went to a running screening at Luke’s Locker called Train without Pain. More on this next time.
Have you ever had a running or sports related injury? This is my first injury as a runner. I am hoping to prevent future injuries.
Do you ever mix up ingredients while baking or cooking? Does it usually turn out okay anyway? Once, while I was living in a co-op, one of my housemates accidentally added salt instead of sugar to the dessert they were baking! It was inedible.
Are you vegan, vegetarian or omnivorous? Is your town veg friendly? I am very lucky to live in such a vegan friendly city.