I made a delicous Summer Veggie Cobbler recipe tonight that I found on Oh She Glows. Here’s what I liked about it:

• Lots of veggies
• Gave me something to do with the gorgeous eggplant that I got at the farmer’s market last weekend!
• I already had all of the ingredients on hand
• Easy to put together
• Yummy
• D. liked it

I prepared it pretty close to the recipe – a few changes:

• I used eggplant, summer squash, and cherry tomatoes for the veggie filling
• I added dried sage instead of fresh
• I cooked it at 375 for 35 minutes – didn’t need to use the broiler to brown the top as it was already brown
• I used dairy mozzarella instead of soy cheddar
• I love lots of crust so I used the entire crust recipe – you could probably halve the crust recipe if you don’t want as much as Angela recommends
• I used soy milk instead of almond

Here’s the recipe with my modifications:

Ingredients:

Filling:

• 2 T Butter or Earth Balance
• 3 T all purpose flour
• 1 small onion finely chopped
• 1 cup vegetable broth
• 1 T dried sage
• 4-5 cups summer veggies – eggplant, squash, cherry tomatoes (or whatever you have on hand)
• 1 t fine grain sea salt
• Freshly ground black pepper to taste
• 1 cup shredded mozzarella cheese

Crust (on top):

• 1.5 cups all purpose flour
• 1/4 cup whole wheat flour
• 2.5 t baking powder
• 1/2 t salt
• 1/4 t cayenne spice
• 1/2 cup finely chopped parsley
• 4 T Butter or Earth Balance, melted
• 1 cup shredded mozzarella
• 1 cup plain low fat soy milk + 1/4 t vinegar

Directions:

1. Preheat oven to 375F and lightly grease a 3-3.5 quart casserole dish.
2. FILLING: Chop all veggies into small pieces. In a large saucepan, combine the butter and flour and stir until it thickens. Next add the veggie broth and keep stirring. After about 5 minutes add all the chopped veggies. Mix well and then pour the veggie mixture into the casserole dish. Sprinkle with half of the cheese.
3. CRUST: Mix the dry ingredients, then the butter and cheese, and finally stir in the soy milk / vinegar mixture. Mix well.
4. Spoon the crust over the veggies and cheese. Top with the remaining cheese.
5. Bake for about 35 minutes. If the cheese hasn’t browned on top, you can turn on the broiler for a few minutes at the end of the cooking time.

YUM! I love the idea of a “veggie cobbler.” It was similar to a veggie pot pie. I can’t wait to try it again with some new ideas I have for it. How are you preparing your summer veggies?

I ran to the gym today!

• 11.5 minutes running outside – not sure of the distance
• 27 minutes on the treadmill, averaging 8.20 mph
• 11.5 minutes running back home

It was REALLY hot outside this morning. I don’t know how people run outside in this. After 11.5 minutes I was so happy to be at the gym where I could get some water and A/C!

You might be surprised to hear this, since I am a vinyasa yoga teacher, but here is what I did for my 630am home practice today. It was a balanced practice (no peak pose) and all asanas were in the viniyoga style (not vinyasa!):

• Started lying on my back, focusing on my breath
• Apanasana (knee squeeze)
• Dwi Pada Pitham (bridge)
• Balasana (child’s pose)
• Cat / Cow
• Tadasana (mountain pose)
• Vira 1 (warrior 1)
• Uttanasana (standing forward bend)
• Trikonasana (triangle)
• Balasana (child’s pose)
• Janu Sirsasana (head to knee pose)
• Apanasana (supine knee squeeze)
• Jathara Parivartanasana (supine twist)
• Apanasana (supine knee squeeze)
• Savasana

This practice took about 30 minutes. I had a breath pattern that I used for the standing poses where I went in and out of the pose three times and then stayed for 5 breaths. I really love practicing this way – I feel rejuvinated after the practice and I notice things that I don’t notice during a vinyasa practice, for example today I noticed tightness on the right side of my upper back.

Ok – early to bed tonight