Lexander Family
Our website for sharing the latest news regarding our lives
Tuesday, February 14, 2023
Unexpected Birthday Snowfall
Thursday, December 22, 2022
Chickpea Smash for sandwiches
Both kids have taken a liking to the kind of sandwich I make for myself most days for lunch, which is basically made out of garbanzo beans and spices, ha ha. Similar recipes are easy to find -- one that I know I started with, and have since doctored to make my own, came from Karissa's Vegan Kitchen.
Here's my version!
Makes 5-6 servings
Ingredients
15 oz can of garbanzo beans, drained*
2 tablespoons aquafaba* (saved from can)
1 tablespoon tahini or vegan mayo
3/4 teaspoon turmeric powder
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
A spritz of lemon juice
1/2 teaspoon salt
Directions
Empty the garbanzo beans into a Pyrex bowl (to save the mix for multiple sandwiches)
Add the aquafaba and smash up most of the beans (I used to use our our potato masher, but I haven't seen it since we moved)
Add the rest of the ingredients and mix it altogether
For a sandwich, one serving is about 2 large spoonfuls
Along with my smash, I made my sandwiches with toasted Ezekiel bread, Daiya American cheese (or Chao original), vegan mayo, and romaine lettuce.
Sunday, October 23, 2022
Chocolate Cake with Cashew Frosting
I wanted to bake something today and decided on chocolate cake. I started with this recipe from NoraCooks, but changed it enough to note ...
Dry Ingredients
1 cup white whole wheat flour
1/4 cup regular sugar
1/4 cup stevia sugar
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup non-dairy chocolate chips
Wet Ingredients
3/4 cup cooked and peeled sweet potato
1/2 cup unsweetened cashew milk
1/2 tablespoon apple cider vinegar
2 teaspoons pure vanilla extract
1/2 cup soft tofu (silken would've been preferable)
And for the cashew frosting, I didn't have any maple syrup or even agave so I used my stevia powder.
Sunday, October 16, 2022
Deliciously Rustic No-Sauce Vegetable Pasta
(Serves 3)
Here is a recipe I can no longer find online. I have a copy of it from when I printed it out back in 2016! The website, My Goodness Kitchen, still exists, but this recipe isn't out there anymore. My mom loves this dish and since she came over for dinner recently, I cooked it for her.
It has been altered from the original, so I've posted how I cook it. 🌱
Ingredients
6-8 oz brown rice (or whatever you want) spaghetti noodles
12 oz riced cauliflower
1 zucchini, cut into 1/4" cubes
1 tbsp red wine vinegar
2 tbsp lemon juice
1-2 tbsp (or so) of olive oil / and/or spray oil
2 cups baby spinach
Handful of finely chopped parsley
Garlic power (or fresh) and salt to taste
Lemon pepper to taste (optional)
Handful of sundried tomatoes, cut into small strips
Directions
Preheat oven to 400 degrees
In a bowl, mix together riced cauliflower with a little oil, salt, garlic powder, and lemon pepper to taste
Spread cauliflower onto baking sheet and bake for about 20 minutes
Cook pasta as package instructs
In a large wok or sauté pan heat up olive oil and garlic powder (fresh works, too) and then toss in zucchini; cook for a couple minutes
To the wok, add in the roasted cauliflower, red wine vinegar, more salt and/or lemon pepper
After a few minutes, add parsley, baby spinach, lemon juice, and sundried tomatoes
Finally, add strained and rinsed noodles, mix together. Once all is heated, add to plates to serve!
Wednesday, September 18, 2019
Why Do You Cave?
Why Do You Cave?
I am going caving in three days! Actually, by the time this article is published, I’ll have gone and come back and hopefully written a trip report. The reason for this article is made clear in its title. Why do you cave? I believe that’s a question all of us cavers have been asked before. Do you have an answer readily available? I never have … until I just heard an inspiration this morning.
Saturday, March 11, 2017
A Success Story?
I have lost 35 lbs since last May and am now in better, healthier, stronger shape than I was over ten years ago just before I became pregnant with Evey. Exercising, any little bit, every day has become a habit again. For example, push-ups no longer feel awkward!
In February I had my annual bloodwork done and my cholesterol is 136, my HDL is 74 & LDL is 54, and my vitamins and minerals are all at good levels. I plan and hope to live a very long time. I want to be part of the next generation of 80+ year old cavers and hikers!
I'm not perfect (mmm desserts), and I'm often really hard on myself for that even though I know I shouldn't be. 😯 I am a work-in-progress. We can always get stronger and more skilled, both physically and mentally. It's OK to celebrate along the way though, right?
First I struggled with whether to write this at all, and now I keep revising it. Why? At least in part because I don't want to come off as a braggart. Also, because I'm afraid of failing, not at being a vegan - of that lifestyle I'm confident, but of "letting myself go" again.
I will not let that happen. I have come a long way in the past year, and I think I should be proud of it. And to feel OK with being proud of it.