Som Tam

One of my favorite foods while living in Thailand was "som tam" -- spicy raw papaya salad. I wasn't sure whether I'd ever be able to find it in the USA, but it turns out that it's sold at many Thai restaurants! Of course, it costs about 20 times as much as it did in our Peace Corps town.

I haven't wanted to eat much som tam while pregnant, though, because folk wisdom has it that raw papaya can cause contractions -- not something you want early in your pregnancy. Now that I've reached full-term, however, I feel safe eating it again! So on Saturday night we headed over to Uwajimaya - a local Asian grocery store - and picked out the ingredients. Robert made the som tam while I worked on a noodle curry. He did a great job -- it tasted perfect!

1 large unripe papaya, peeled and grated
2-4 cloves of garlic, minced
2-4 small Thai chili peppers, finely chopped
1 cup green beans, cut into 1-inch pieces
1 large or 2 small tomatoes, coarsely chopped
3 T soy sauce, or to taste
1 T sugar, or to taste (optional)
1/2 cup peanuts, coarsely chopped
juice of 1-2 limes

The fresh chilies give it a real kick, so you might want to start on the lower end and increase if you think it isn't spicy enough. Som tam is best eaten fresh, but can keep for about two days, covered, in the refrigerator.

Phil's Burritos

My stepfather, Phil, makes his own version of these, which are quite delicious. Mine are lower-fat and have less sauce somehow, but I still call them "Phil's Burritos." They are super easy and delicious!

Ingredients:

8 large tortillas (I like whole wheat)
3 cans black beans, rinsed and drained
1 onion, chopped
1 very large or 2 medium jars of salsa
2 cups grated cheddar cheese (or a little more)
sour cream

1. In a large bowl, mix together the beans, onion, most of the salsa, and most of the cheese.
2. Put a couple of spoonfuls of the mixture into each tortilla and fold it into a burrito shape.
3. Bake the burritos in an oven pre-heated to 350 degrees, covered with tin foil, for 30 minutes. I prefer a glass baking dish -- or two, if they don't all fit -- but metal works just fine.
4. Remove the tin foil, sprinkle the burritos with the remaining cheese, and bake 15 minutes more.
5. Serve with salsa and sour cream on the side. Yum!

36-37 Week Photo

Taken this morning, in front of the window for a change of scenery. I'm definitely feeling more ready every day for this baby to make it's move into the outside world!

Healthy Start

Two weeks ago, when I went for the standard gestational diabetes test, I also had my iron levels checked. Being vegetarian and pregnant, I was slightly worried that I would have low iron. However, I passed both tests with flying colors!

I like to think that part of my success comes from the little things I do each day to boost my nutrient intake. In addition to aiming for a good variety of foods each day, or at least each week, I also make an effort to start every morning with a healthy breakfast. Most mornings, I have a bowl of oatmeal and a glass of cranberry juice. The oatmeal includes a good balance of complex carbohydrates, iron, fiber, and antioxidants. Here is how I make it:

1/2 cup instant oatmeal, microwaved with 1 cup water for 90-120 seconds
sprinkle of cinnamon
1/4 cup unsweetened applesauce
1/4 cup frozen blueberries, thawed in the microwave
1/8 cup raisins
1/4 cup plain soymilk

On days when I eat this breakfast, I don't feel quite as guilty about indulging my ice cream cravings in the evening!

Pizza Crust

About six years ago, I started making my own pizza crusts. I started with just white flour, then tried just whole wheat, and then experimented with blends of different amounts. I also started kneading by hand, until I learned how to use the food processor. I think I've finally found what is the perfect recipe!

This dough can be frozen before the rising step if desired. Just put it in a tupperware and stick it in the freezer. On the day you will be using it, put it into the refrigerator in the morning, and it will be thawed enough to take out and rise during the evening. You might have to add a little to the rising time.

I usually bake my pizzas on a pizza stone, as it distributes the heat most evenly. But a regular cookie sheet works as well. If using a pizza stone, it should be put in the oven during the pre-heating time. This means you have to work with it when it's hot. But it makes a big difference in the results!

Ingredients:

1 cup water, slightly warm
2 tsp active dry yeast
1 tsp sugar
1 cup whole wheat flour
1 1/3 cups white flour
1/2 tsp salt
1 T olive oil

1. Dissolve the yeast and sugar in the water, stirring well. Set aside for about ten minutes until foamy on top.
2. In a food processor with the basic metal blade, blend together the flours, salt, and olive oil.
3. With the food processor running, slowly pour in the water-yeast mixture. The dough should form into a solid mass.
4. Turn the dough out onto a clean surface. If it seems too wet, add a little more white flour.
5. Shape the dough into a ball and place it in a large mixing bowl that has been sprayed with cooking spray. Cover with a cloth and allow to rise, preferably in a warm place, for about an hour. It is finished when it has doubled in size. (I usually have it sitting near the stove while I am making up sauce and preheating the oven -- this keeps it nice and warm.)
6. When ready, preheat the oven to 425F. If using a pizza stone, put it in the oven during this time.
7. When the oven is ready, sprinkly your pizza stone or baking sheet liberally with cornmeal or flour. Flatten the dough into a large circle on the pan. Add sauce, cheese, and toppings. Bake at 425 for about 15 minutes, until the crust edges are firm and the cheese is just starting to brown.

This is a very healthy dough! When I was on Weight Watchers, I made it with half the amount of olive oil and it was worth 2-points per slice (8 slices total) before the toppings.

*The pizza in the photo was made with my homemade sauce, mozzerella cheese, soy pepperoni, green peppers, onions, and mushrooms.

25 Week Photo

I am actually 27 weeks now, but this was the last good photo taken of me. I have gained about four pounds since then! I'll put up a newer one when I have a chance.

Spicy Bean Hot Pot

It's not chili... it's not soup... what is it? Spicy Bean Hot Pot!

This recipe comes from a cookbook my mom gave me several years ago called 30 Minute Vegetarian Recipes. All the recipes, while maybe taking a little longer than 30 minutes, are really very easy and don't require complex ingredients. This bean dish is surprisingly good, and has it's own unique taste. It's that type of favorite dish that I often don't remember to make, and then one day I make it, and think, "Why don't I eat this more often?"

I've pretty much stuck to the recipe in the book, but increased the amounts and changed the serving suggestions.

Ingredients:

1 medium or large onion, diced
2 cloves of garlic, minced
2 T canola oil
1 T ground cumin
1 28-oz can of diced tomatoes, undrained
1/4 cup tomato paste
several tablespoons of Tabasco or other hot pepper sauce, to taste
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white (cannelini) beans, drained and rinsed
salt and pepper to taste
grated cheddar cheese for serving

1. Heat the oil in a large pot. Saute the onion and garlic until onion is translucent. Stir in the cumin and saute another 1-2 minutes.
2. Add the tomatoes, tomato paste, and hot pepper sauce. Stir well and bring to a simmer, about 5 minutes.
3. Stir in the beans. Add a little bit of water if necessary, but not much. Cook until heated through, stirring occasionally, about 15 minutes.
4. Season with salt, pepper, and additional hot pepper sauce to taste.
5. Serve with grated cheddar cheese. I like to have baked potatoes or fresh bread on the side.

Here is the cookbook -- I don't know why it's sideways.

Shepherds' Pie

On a cold, rainy night, of the sort we've had here in the Pacific Northwest recently, it's very nice to have a simple meal cooked in the oven. I first made a vegetarian shepherds' pie just over three years ago, but we liked it so much that I made it several times more before we left for Thailand. Though my original recipe -- a modification from The Joy of Cooking -- is currently buried in storage, I put together an attempt this evening. It turned out quite nicely.

Ingredients:

4 medium potatoes
1 T canola oil
1 medium onion, diced
2 large carrots, diced
3 celery stalks, diced, with leaves
3/4 cup fresh or frozen thawed green peas
equivalent of 1 lb. meat, in meat substitute form (I prefer White Wave traditional flavor seitan, but have also used Gimme Lean beef style), chopped or crumbled
1/2 to 1 cup vegetable broth
1 T fresh or dried rosemary
1 tsp dried thyme
butter or margarine

1. Boil or bake the potatoes until soft. Remove skins and mash, with a little milk and butter if you like, or just plain is fine too.
2. Heat the oil in a large skillet. Saute the onions and carrots until the onions are softened.
3. Stir in the meat substitute. If necessary, brown it. (I usually brown Gimme Lean products, but not seitan.)
4. Stir in the celery, rosemary, thyme, and vegetable broth. Continue cooking until broth is absorbed.
5. Stir in the peas. Add salt and pepper to taste. Remove from heat.
6. Spread the mixture in a 9x9 pan. Cover with the mashed potatoes. Dot with butter or margarine.
7. Cook at 350 for 30 minutes, uncovered.

On Eating Soy

Soy is a bit of a controversial food. For several years, it was promoted as a superfood. More recently, some have raised concerns about its estrogen-ic qualities, and there was some speculation that it could mess with the hormones of a pregnant woman or her unborn child.

I was very hesitant to eat much soy during the first part of this pregnancy, so I avoided it for the most part. At my 19-week appointment, though, my OB (who I like very much) said that while she understood my concerns, she feels that soy is just fine to eat, and that you'd have to eat very large quantities of it to even come close to its purported estrogen-ic properties. So since then, while still being moderate, I've enjoyed its use more frequently. It is a very nice way to get protein.

Fava Bean Snack

There are days when I have a hard time getting my protein in. And there are days when I don't have much time to cook. I recently discovered this tasty snack, and now I can't get enough!

I buy the frozen fava beans at Whole Foods. They aren't too expensive. I throw some in a bowl and microwave them for one minute. Then I take it out, add 1 teaspoon of olive oil and a few shakes of salt, stir it up, and put it back in for another 40-45 seconds. YUM! Warm, salty, and fairly nutritious. I eat them with a spoon.