Eat Vegan.

Check out my Flickr page!

2008-06-04T17:32:00.000-07:00

ok, so instead of posting the daily eats here on my blog, I got all fancy and started a Flickr page. It's pretty freakin cool, so check it out: www.flickr.com/photos/vegans-eat/

But I won't neglect this blog, so stay tuned.

Daily Eats

2008-06-01T08:08:00.000-07:00

Saturday May 31

Banana Walnut Buckwheat pancakes
Chocolate soy pudding!! and Peanut butter Puffins for a snack
Linguine w/ Marinara at The Olive Garden for lunch w/ my dad and sis.
Vodka Tonic
Chicago veggie dog and banana salsa
And after I took a photo of my dinner, Matt said, "I never get any press.." so I took a picture of his meal too...vegan Boca Burgers.

Not pictured: a lemon-lime popsickle and Pringles.

Daily Eats

2008-05-31T07:21:00.000-07:00

Friday May 30

Coffee and toast, with dried plums instead of a banana.
Leftovers from night before:

Snack--organic popcorn, dried cherries and half of a Primal Strips.

Dinner at an undisclosed Mexican chain restaurant...a margarita for me, chips and salsa and a bean burrito w/ vegetarian red sauce and guac on the side.

and a pink vitamin water.

Daily Eats

2008-05-30T05:08:00.000-07:00

So on Joanna Vaught's Flickr page, I discovered this rad thing she does: take a photo of everything she eats in a day and post it. It gives a whole new meaning to answering the question, "What do vegans eat??" So I'm copying her. Here's mine from yesterday...

Coffee and two slices of Ezeikiel toasted, one with peanut butter and one with earth balance and cinnamon/sugar, and a banana.

Two leftover corndogs and two mini cucumbers. Above is vanilla soy yougurt with rhubarb.
Some cherry candy...
Pasta bake and cinnamon-cumin roasted carrots.
strawberry-rhubarb crisp with oat-almond topping
and a cup of Tazo Zen to make it through 3 hours of Lost.

Homemade Vegan Corndogs

2008-05-28T18:37:00.000-07:00

Whaaaaaattttt?? No, I have not lost my mind. Yes, these are (or, were) amazing. I initially set out in search of a vegan corndog recipe and this one sounded the most promising. I knew I didn't want to veganize a non-vegan recipe because dealing with egg replacements in this sort of thing can be a pain. I honestly wasn't expecting much because a.) I have never seriously deep-fried anything before and b.) any online recipe that calls for "1/2 tablespoon" of anything is a little shady to me.

So here it is, with a little tweaking, VEGAN CORNDOGS!!

Ingredients:

5 veggie hot dogs, cut in half

10 bamboo skewers or popsickle sticks (optional)

1/4 cup cornmeal

1/2 cup all-purpose flour

1/2 teaspoon baking powder (in the "veganwolf.com" recipe, I took "bp" to mean baking powder--I must have been right)

1/2 teaspoon salt

black pepper

2 teaspoons sugar

1/2 cup plus 2 tablespoons unsweetened soymilk

2 tablespoons oil (olive, canola, whatever)

1/2 teaspoon paprika

Start by heating some vegetable oil in a wide, relatively deep pan. I used one 24 oz (1.5 pt.) bottle of oil in a medium/large non-stick saucepan, which worked well. Heat the oil on medium-high heat while you mix up the batter and prep your dogs:

Mix the dry ingredients for the batter in a mixing bowl. Add the soymilk and oil, and stir just until combined. The consistency should be like thick pancake or muffin batter.

Stick a skewer in each veggie dog half, then coat evenly in the batter. Gently put the battered dogs into the hot oil and fry until golden, about 4-5 minutes. Be careful not to overload the pan. I did 3 at a time.

Drain on paper towels. Leftovers can be re-heated in a 400 degree oven for 10 minutes.

**This recipe makes 10 mini dogs.

**Get creative with flavors by adding herbs and spices to the batter, as well as trying lots of different dipping sauces. Also, easily expand this recipe for a party or cookout. Yum!!

Cheese Factory!

2008-05-27T14:08:00.001-07:00

I hope everyone had a super fun Memorial Day Weekend! I know I did... I accompanied Matt to Northern Wisconsin for a fun-filled weekend with his parents, and on the way home on Monday, we stopped at The Cheese Factory.

You may recall my past post on this amazing restaurant. This time I ordered the Tortilla Flats--a cumin-spiced creamy spread between two tortillas and topped with plenty of sprouts. A delicious green salad with incredible honey-mustard (don't call the honey police on me, please) dressing, and blue corn tortilla chips. Matt got his usual Huevos Rancheros, and we agreed it is not possible to have a bad meal here. Cheese Factory, we love you!!

Cupcake Mania

2008-05-11T05:49:00.000-07:00

Happy Mother's Day! The above cupcakes are the aforementioned Pistachio Rosewater cupcakes...with one small change. I couldn't find rosewater! I've seen it a few times at my regular grocery store, but of course when I want to buy some, they don't have it. Oh well. They turned out great anyway. And I think these are the cutest cupcakes I've ever made.
I've made Matt a vegan cupcake believer. He begged me to make not one but two batches yesterday. He helped, of course. Above is the Golden Vanilla Cupcakes to which I added lemon extract and used the glaze from Sexy Lowfat Vanilla Cupcakes and topped it all off with a strawberry.
Now we have Your Basic Chocolate Cupcake (with a touch of coffee) and Vanilla Buttercream with coffee. We made some French press coffee just for these cupcakes, set aside in the freezer to get nice and chilled. When the time came to make the frosting, I added the cold coffee (just 1/4 cup) to frosting, and the thick, fluffy frosting turned completely liquid! The only thing I can think of is that the coffee had just a tiny bit of heat left in it still and was enough to complely turn the frosting into mush. With some more powdered sugar, we were able to salvage it into something spreadable, if not pipe-able. It tasted good, at least.

Chocolate on Chocolate

2008-05-06T18:46:00.000-07:00

What could be better than vegan chocolate frosting on a vegan chocolate cupcake? Little else. We made these over the weekend and they were gone in a day and a half. My favorite part was making the little flowers out of marzipan. Too cute!
P.S. Ever since getting Vegan Cupcakes Take Over the World a few months ago, I am having WAAAYYY too much fun making and decorating cupcakes. Next is Rosewater and Pistachio Cupcakes for Mother's Day...

BLT's and Banana Salsa

2008-05-04T13:30:00.000-07:00

Matt and I were majorly starving for brunch today, and BLT's sounded really, really good. We used Lightlife veggie bacon-- which, by the way, is awesome--nice and salty and when fried in a little oil, becomes crispy just like bacon.

On the side is banana salsa. Yes, banana salsa. And here's how to make it:
You need:
*2 ripe bananas, peeled and chopped into small pieces
* 1/2 medium red bell pepper, chopped small
* 1/2 large jalapeno pepper, finely minced
* juice of 1 lime
* 1/4 cup chopped fresh cilantro
* salt and pepper
Mix everything up. Makes enough for 2 people as a side.

This stuff is fantastic. The sweet banana mingles with the spicy jalapeno and the lime and cilantro bring it all together. This is our new favorite! Make this for your next party or cookout and people will think you are genius. You're welcome.

A Salad a Day...

2008-04-30T18:37:00.001-07:00

Fresh, organic, raw veggies (and fruits) are the best way to get vitamins, minerals, and phytochemicals in your diet. I will admit, over the cold winter months, I do not eat a lot of raw veggies. They just don't sound good most of the time. But now that spring and summer are fast-approaching, it's time to break out the salad spinner!

This big zesty salad consists of watercress, spinach ribbons, carrot, parsley and sundried tomato, all seperated out so as to look extra pretty.
Over the weekend, I did a little shopping (like I do EVERY weekend) and came across this Spectrum Organic omega-3 Vegan Ceasar. At first I was a little worried about how it would taste (flax oil, the main ingredient, is known to be a little hard to swallow) but it is fantastic! Previously, I favored Annie's Goddess Dressing, (which, truth-be-told is a little high in salt and fat) but this new omega dressing gives the same hearty rich tangy-salty flavor along with that all-imoprtant nutrient we all need.
A tropical fruit salad: yellow mango (so smooth, creamy and tart!), star fruit and organic strawberries.

Durian Diaries

2008-04-28T15:31:00.000-07:00

After watching Bizarre Foods and No Reservations on the Travel Channel, it was clear that the exotic fruit called the durian is a force to be reckoned with. Some have described it as having the taste and smell of rotting meat and stinky cheese, yet we have also read that it has a sweet, almond-y taste. Andrew Zimmern of Bizarre Foods couldn't eat one (yes, the same dude that takes pleasure in consuming BBQ guinea pig and bull penis cannot down a bite of this fruit), and Anthony Bourdain practically made love to the thing.
So which is it? A fruit of the gods or a horrible inedible spiny bomb?
We were (or maybe more so Matt was) determined to find out the truth, so a visit to the asian market (and $7 later) we came home with a durian. I expected it to be smelly right away, but it didn't: a cross between a muskmellon and almonds comes to mind.
But after a day or two on the counter, the smell became more pungent, so we decided we had better crack this baby open before it got too ripe (apparently the riper it is, the worse it tastes and smells).
After cutting the durian open, the smell was, honestly, pungent and not pleasant. I wasn't looking forward to tasting this fruit after the scent filled the kitchen. But Matt took a bite (of the creamy flesh, not the seeds--they are poisonous) and said it wasn't bad. The texture is a bit stringy but also very creamy and smooth. The flavor is actually quite complex. When it first touches the tongue it tastes a bit like it smells, but then quickly becomes sweet (simmilar to a banana), with a hint of onion, then a tart and fruity, like a mango. Overall, I would say a not-too-ripe durian tastes like a puree of onion and banana. Not entirely unpleasant, but not something I would buy and eat the whole thing.

Now we can say we've tried durian!

More Medi

2008-04-26T05:59:00.000-07:00

Last night for dinner, we had a FEAST! I thought up this amazing (if I do say so myself) green bean and spinach salad: a lemon-parsley dressing tossed with lightly blanched green beans, spinach ribbons and walnuts. Heaven.
Marinated Lentil Salad from The Mediterranean Vegan Kitchen. This was so simple, yet the flavor and texture is wonderful.
Hummus, of course...
and homemade pita chips.

I could eat this meal everyday.

Walnut Sauce with Penne and Green Beans

2008-04-24T17:41:00.000-07:00

I recently picked up The Mediterranean Vegan Kitchen by Donna Klein and I love it! Matt and I both agreed Mediterranean is overall, our favorite cuisine and we would get a lot of use out of this book. There is a recipe for homemade gnocchi which we are determined to one day (soon) try, the salad recipes sound amazing, and there are plenty of pasta and grain dishes to keep our carb cravings satisfied.
Tonight I made the Walnut Sauce, which is very much like a parsley-walnut pesto but has a hint of tomato-tang from the tomato paste and I added a little fresh spinach for extra nutrients. This is a creamy, fresh, yet rich and delightful sauce that goes perfectly with pasta, green beans and a sprinkling of walnuts.

Coconut Lime Cupcakes

2008-04-23T16:30:00.000-07:00

Here's another one from Vegan Cupcakes Take Over The World.

Wowie-Zowie! These little cupcakes mean business. I was a bit skeptical as to how much coconut and lime flavor would actually be in the cupcake itself (I didn't use coconut extract), but it really delivered. The frosting for sure is loaded with tangy lime zip--which is good because these buttercreams can be overly sweet and rich for my taste.

Someday (very soon) I need to try one of the cupcake recipes involving chocolate. Mmmm...chocolate cupcakes.....

Spring Comfort Food?

2008-04-22T16:24:00.000-07:00

Ahhhh....Spring is here! The days are longer, the sun is brighter, the flip-flops have come out of the closet, and only a few weeks until we start getting CSA boxes!
So, in honor of Spring's arrival, I thought I would make my favorite light and healthy (yet comforting) dish: Lime-Cilantro Rice with Savory Black Beans and Roasted Corn. A long name for such an easy meal-in-one dish.

Start by cooking the rice (I love to use Basmati). While that's going, heat a small skillet over med-high heat, add a teaspoon or so of olive oil and throw in some chopped red onion, fresh or frozen corn, some red pepper flakes, salt and pepper. Let this cook (without stirring too much) until it smells smoky but is not burning. Meanwhile, in a medium saucepan or saute pan, add one can of black beans, a bay leaf, 1 teaspoon cumin, a splash of liquid aminos, a dash of hot sauce and two crushed garlic cloves. Bring to a simmer and let cook until the liquid is reduced, about 12-15 minutes. When the rice is done, stir in some fresh lime juice, a pinch of salt and chopped fresh cilantro.

Spoon the beans on the bed of rice, followed by the corn and topped off with a sprig of cilantro and a lime wedge. Mmmm...It's so good!!

Yellow Rose extravaganza

2008-04-09T15:42:00.000-07:00

Thank you to Bazu for mentioning this fantastic cookbook in a recent post. I hopped right onto the Herbivore site to buy it after reading about all the great recipes it contains. It is published by Herbivore, so you know it will be a.) sassy b.) unique and c.) exciting, and of course the author, Joanna Vaught is all those things too.
So, for a mid-week dinner for one, I made the Twice Baked Potatoes (which I didn't stuff back into the skins, but just mashed up the baked potatoes in a dish and baked them again that way), Sesame Green Beans ("Yum" and "yum" is all I have to say about that) and the Grilled Portobellos. This was like a Sunday dinner feast! But, no feast is complete without dessert....
Spice Cake! This is the first recipe I made from Yellow Rose, because it sounded too damn good to pass up for any length of time. The cake is moist and light and has just enough sweet-and-spicy-spice--and the cream cheese frosting dosen't hurt either. One thing is that I would add some raisins to the batter next time and maybe a touch more cinnamon. Also, I used water instead of the brewed chai tea, and I think I will use the tea next time for more of a spicy flavor.
Get this book! And also visit Joanna's blog, Yellow Rose Recipes.

Pure Pasta Yumminess...

2008-04-08T16:58:00.000-07:00

Both of our weekend dinners were pasta! It just sounded sooooo good to both of us. So, first, we made roasted tomatoes (drizzled with balsamic, olive oil, garlic, salt and pepper) and nestled them on top of some perfectly-cooked fussili then sprinkled the whole shebang with fresh basil. This was so simple yet amazingly flavorful.
These were our HUGE salads: (with crispy baked pita croutons...yes, more carbs.)

Finally, and probably my favorite was (veganized) Mushroom Ragu, from Everyday Italian by Giada DeLaurentis. All we had to do to veganize this recipe was omit the Parmesan and use veggie stock instead of chicken stock. I love how intense the flavors from the wine and stock become after they reduce.

We were planning on doing yoga shortly after this meal, so I didn't eat nearly as much of it as I had wanted to! I cannot wait to make this again...

Jade-Potsticker Bento

2008-04-02T18:49:00.000-07:00

Today for lunch, I had a major Japanese craving. I made some more potstickers (this time the filling is tofu, hoisin, garlic, green onion, ginger and soy sauce), some edamame and raw green beans give plenty of green action....
...and this bunny bento sauce bottle is just too cute!! I got a whole set of them (the bunny is kept company by a lion, panda, chick, and other adorable critters) from I love Obento.

The potstickers were very good cold. Surprisingly, these teeny-tiny sauce bottles held just enough for a light sprinkling on the potstickers.

A Yummy Weekend...

2008-03-30T16:04:00.001-07:00

After eating out for the first part of the weekend, Matt and I got the itch to cook some deliciousness today. First, we made Reubens. I had never had this famous sandwich....and boy howdy what was I waiting for?! Mine (pictured) didn't have any cheese or thousand island dressing but Matt's did. Vegan mayo, seitan and saurkraut on rye bread and grilled--Yum!!
When we spotted these Gyoza (vegan!!) wrappers in the grocery store, we knew we had to have potstickers. The filling is mushroom, green cabbage, garlic, and scallion sauteed together with some soy sauce, ground ginger, sesame oil, and hot pepper flakes. Top each defrosted wrapper with about 2 teaspoons of the filling, run a little water around the edge then pinch the dough together to form a little purse. Heat 2 tablespoons of vegetable oil in a large skillet and fry the bottoms of the gyoza until golden brown. Pour in 1/4 to 1/2 cup of water (depending how many potstickers you're making), cover and let steam for 4-5 minutes.

These were AMAZING! I could have eaten a hundred of these. Matt mixed up a little dipping sauce of soy sauce, brown sugar and dried ginger sprinkled with scallions. Make these now!!

Thai Veggie Wraps

2008-03-27T13:30:00.000-07:00

I was in the mood for something spicy and flavorful for lunch today, so in my tiffin I made a Thai Vegetable Wrap from Peanut Butter Planet by Robin Robertson. A spicy peanut spread slathered on a Lavash with baby romaine leaves, carrots, and bell pepper--Yum!! Alongside the wrap, for a little more veggie-action, I squeezed in some cherry tomatoes.

In the other compartment is a Coconut Raspberry Square from The Everyday Vegan (by Ms. Dreena, of course) and a little Oskri Fig Bar. This lunch was perfect--I was in a crabby mood before lunch, and after, I was as chipper and happy as a spring robin! :)

On a side note, a woman I work with commented that I looked thinner and asked if I lost weight, and I jokingly said, "no, probably the opposite!" then another lady said, "well, you don't eat much--you're vegetarian, right?" The nerve! If only she read my blog! :)

Sesame Noodles

2008-03-26T10:00:00.000-07:00

At my favorite Chinese restaurant, I always order "cold sesame noodle"-- a super yummy appetizer of plain noodles tossed in some kind of sweet and sour sesame dressing. I tried re-creating this in my lunch today. Tahini, rice wine vinegar, salt, soy sauce and a dash of sesame oil tossed with cooked Udon noodles. It came close but just wasn't the same. I sprinkled a little diced red and orange bell pepper on top of the noodles for some color and crunch.

In the other compartment, I made a beautiful salad of cucumber, tangerine, orange, and beet flowers. Juicy, crunchy and sweet!

Easter Dinner and BBQ Tofu

2008-03-24T16:29:00.000-07:00

First, for Easter Dinner, I put together this little appetizer, using Veganomicon's Walnut-Mushroom Pate stuffed into mini bell pepper halves, then baked until crispy around the edges and sprinkled with fresh parlsey. We really loved these...Matt scooped up the leftover pate with crackers then pretended to lick the empty bowl. Yummy! Next was this beautiful pasta dish from Robin Robertson's Vegan Planet. Tomatoes, zuchinni, chickpeas, and fresh basil over penne. I served balsamic vinegar and chopped kalamata olives on the side. This would be fantastic cold in the lunchbox!
Of course, with spring being newly sprung, we had to have fresh asparagus next to our pasta.
For dinner tonight, wemade some awesome BBQ Tofu. I had mine as-is, and Matt made his into a sandwich on a burger bun with sliced onion and pickles. Mashed potatoes with lots of fresh chives is a no-brainer.

Pasta Salad!

2008-03-19T18:55:00.000-07:00

Oooohhh...I love pasta salad. Simple, nourishing, easy, and the variety of textures and flavors crammed into this one humble dish is amazing--plus it's perfect for any season. I made a big bowl of this "bean-y pasta salad" so I could munch on it for dinner and snacks for a couple days.

Just cook some pasta (I prefer the Fusilli shape) in lots of boiling salted water until done to your liking. Meanwhile chop up some veggies--like cucumber, celery, carrots, etc. and mix up The Best Pasta Salad Dressing That Ever Was: 3 tablespoons apple cider vinegar, 4-5 tablespoons olive oil, 1 teaspoon Dijon mustard, and 1/2 teaspoon Italian herb blend. Toss everything together including some drained and rinsed canned beans (I like organic "Salad Beans") then chill until ready to eat.

In the other compartment, I cut a tangerine into wedges and threw in some red grapes.

Yummy yummy in my tummy!

Happy St. Patrick's Day!

2008-03-18T06:10:00.000-07:00

Over the weekend, Matt and I had a fun little vacation with his family in the Wisconsin Dells. We stayed in a beautiful log cabin, and had a great, relaxing weekend. One of the highlights for us was eating at the Cheese Factory--a completely vegetarian restaurant! Matt ordered Huevos Rancheros (rice, beans, veggie chorrizo, a spicy chili sauce with an egg on top) and I got the amazing Manic Organic (a raw sunflower seed spread on whole grain bread with sprouts, and a little fresh salad on the side sprinkled with sliced beets, carrots and more sunflower seeds, and some blue corn tortilla chips to round it all out). It was one of the best vegan meals I've eaten in a restaurant.

Above is the vegan Maple Walnut Cookie we got to go. It was huge!

So, for St. Pattie's day yesterday, we made Shamrock Cucumber Salad (I used my new mini cookie cutters)...

...and Spicy Cabbage and Lentil Soup.
Don't let the simple ingredients fool you--this soup is awesome!

Ingredients: (for about 4 large servings)

1- 15 oz can lentils, undrained
4 cups shredded cabbage (purple, green, or a combination)
2 tablespoons soy sauce or liquid aminos
salt and pepper
cayenne pepper, to taste
1 medium onion, chopped
2 garlic cloves, chopped
2 carrots, cut into bite-size pieces
1 bay leaf
3-4 cups water

Saute the onion and garlic in olive oil until soft. Add the cayenne, bay leaf, carrots, cabbage, salt and pepper and saute a few more minutes. Stir in the lentils and water, cover, bring to a simmer and let cook 15-20 minutes, until the carrots are tender.

Roasted Veggie Hand Pies

2008-03-14T14:30:00.000-07:00

I am having so much fun with my Tiffin! I think everyone should have one of these things. Anyway, I was feeling ambitious and decided that Roasted Veggie Handpies sounded good for lunch today. I used the pastry recipe for the Acorn Squash and Black Bean Empanadas from Veganomicon and stuffed it with some simple roasted potatoes, sweet potatoes and carrots. As if that doesn't take enough time, I wanted to get cute and add some little flowers with my new favorite mini cookie cutters. But of course, all the time and effort is worth it for these.

Truth be told, the last time I made this dough, I used the food processor. That's how they do it on the Food Network! But I actually think doing it by hand is faster (you don't have to keep taking the lid on and off) and makes a lighter, more tender crust.

Mini cucumbers and dried apricots are in the other compartment. If you ever come across these little cucumbers at your grocery store, get them! They are so crunchy and flavorful, and work perfectly in a lunchbox.

Spring-y Potato Salad

2008-03-13T14:16:00.000-07:00

Today was the most beautiful day! 45 degrees and sunny...Spring is in the air! So I thought it would be fitting to have a picnic classic for lunch today--Potato Salad. The dressing is simply some Veganaise (I actually like Spectrum's Vegan Canola Mayo--it tastes more like the "real" thing), dried parsley, salt, pepper and a splash of apple cider vinegar. Throw in some chopped celery and cooked potato chunks.

Keeping the Potato Salad company is some herb-baked tofu cubes. I was going to mix the tofu in with the potato salad, but it was so crispy and yummy-looking, I had to keep it seperate. This lunch hit the spot--I love the tangy tuber salad paired with the delicious crispy baked tofu.

Flautas

2008-03-12T09:37:00.001-07:00

After perusing Vegan Lunch Box and seeing Jennifer's recipe for Flautas, I had to make them. They are very easy, and while not as good cold (I sampled one fresh from the frying pan), I would make them again, except have them for dinner warm.

Alongside is a little red cabbage and carrot star salad. I picked up these adorable little assorted-shaped cookie cutters at Williams Sonoma last night, and just had to try them out in my lunch today. I also made some fruit gel (vegan Jell-O for all intensive purposes) that I ordered from VeganEssentials. I colored it with some raspberry puree and floated some grapes in it. I think it looks very Spring-like.

Fruit and Veggie Kebabs

2008-03-11T15:24:00.000-07:00

Putting fruits and veggies on a stick seems obvious to make them easier to eat without a fork, but it was a real lightbulb-moment for me. So I made two kebabs of carrot, cucumber and cherry tomatoes and two with green grapes and pineapple. Alongside the rainbow of fruits and veggies are vegan vanilla snaps tucked in a cupcake liner to keep them from getting soggy.

I'm having a lot of fun with this flatbread. I made a simple Tofurkey (the hickory smoked flavor is my favorite) rollup with a little Veganaise--yum!

Sweet and Spicy Stir-Fry, Falafel and Breakfast Tacos

2008-03-10T18:04:00.000-07:00

I made this Sweet and Spicy Stir-Fry for Matt on Friday night. I made a big skillet thinking we'd have leftovers for lunch the next day, but he really cleaned it up! We really loved this. Get cooking, and make this!
Ingredients: (for about four servings)

1 15-oz can pineapple chunks
1 block firm tofu, cut into bite-size pieces, drained, blotted dry and marinated with my Garlic-Chili Marinade from the Tempeh Tacos post, at least a few hours in advance
2 small red bell peppers, cut into strips

For the sauce:

1/2 cup pineapple juice
3 tablespoons tamari
1 tablespoon fresh ginger, minced
1-2 garlic gloves, chopped
hot red pepper flakes, to taste
2 teaspoons corn starch

Mix up the sauce ingredients while you brown the tofu in a skillet. When the tofu is nice and golden on most sides, add the pineapple and peppers. Saute until the peppers are softened but not overcooked. Stir in the sauce and cook until thickened. Serve over rice. Seriously, this is better than take-out!

Next, we have Falafel. We used the boxed mix, which is very good. We were shy and didn't deep-fry the spicy chickpea-balls, but instead pan-fried them in a little canola oil. I suggest taking the plunge and deep frying them for real. It's difficult to flip/turn the delicate balls which can crumble. Anyway, Matt enjoyed his Falafel as a wrap, but I skipped the bread and paired mine with simple sliced cucumber and cherry tomatoes. The dip in the middle is delicious and simple: grated cucumber, tahini, lemon juice, dill and a pinch of salt. I could eat it with a spoon!
Tonight for dinner, we made Breakfast Tacos. We've been on a Mexican kick lately (Tempeh Tacos and going out for burritos), but never have tried this concoction. Scrambled tofu with roasted red peppers and green onions, guacamole, salsa, and Yve's Veggie Ham fried up like bacon, all wrapped up in a corn tortilla. This was really tasty, although I can say I'm not the biggest fan of soft corn tortillas--maybe crunchy would be better next time.

Baklava Rollups

2008-03-06T05:59:00.000-08:00

Today in my Tiffin, I packed these Baklava Rollups (my own creation). Simply get yourself some flexible flatbread, like Lavash. Spread one side with a mixture of softened Earth Balance, cinnamon and brown sugar. Sprinkle on an even layer of crushed walnuts and roll up tightly. Alongside is a mini cucumber sliced into spears and some green grapes. This has to be my favorite lunch yet--is it possible that I've outdone Jennifer Schmoo, the lunch queen herself??

Snack Time!

2008-03-05T10:13:00.001-08:00

Ok, I love snacks. Some people say that snacking between meals is bad for your health and to this I say, nonesense. Of course, potato chips and candy bars could be considered a snack, and obviously isn't healthy. A healthy snack keeps our blood sugar steady, so we are less inclined to binge come meal time, and provides extra nutrients and excitement to our diets.

Above, is Apple-Carrot Salad. This could be more of a light meal when paired with a whole grain muffin or some nuts. Just grate a small carrot and a fresh, crisp apple, then toss with a tablespoon of orange juice. Get fancy and add chopped walnuts, raisins, apricots, ground flaxseed, cinnamon or crushed pineapple.

One of my favorite snacks are fruit leathers. Stretch Island makes the cherry flavor which is awesome and my sister recommended Tropicana (yes, they are vegan--no carmine or gelatin) fruit leathers which have an interesting texture--more like really, really dense Jell-O than dried fruit. But they are really tasty and remind me of the beloved fruit-rollups of my childhood. You know what I'm talkin about.
Oohhh--I saw these nuts in the newly-remodeled natural foods section in the grocery store, and for $5, I had the think about it, but eventually put them in my cart. Pecans with black pepper, orange peel and cranberries. I hardly taste the orange peel, and the black pepper is slightly overwhelming, but overall, they are really yummy.
My very own Fruity-Almond Granola Bars. Here's how to make them:

Ingredients: (For about 10-12 bars)

2 cups rolled oats (the big, whole ones, not the quick oats)
1/2 cup quinoa flakes, rye flakes, wheat germ, or additional oats
1/2 cup sliced almonds
1/4 cup tahini
1/2 cup maple syrup
pinch of salt
1/2 teaspoon almond extract
1 teaspoon vanilla extract

In a mixing bowl, stir together the tahini, maple syrup and extracts. Add the oats, quinoa flakes and almonds. Mix until the grains are evenly coated in the syrup mixture. Spread the granola on a baking sheet and bake at 275 degrees for a total of 20-30 minutes, stirring every 10 minutes and watching closely so as not to burn the granola.

When the granola is done (it should be dry and lightly golden), transfer to a large mixing bowl and, while it's still hot, drizzle with

1/2 cup brown rice syrup
then mix in 2/3 cup chopped mixed dried fruit

Spread the mixture firmly and evenly in a large loaf pan either lined with parchment or light oiled. Chill in the fridge until cool and firm, then cut into bars. Store in the refrigerator.

Finally, I found these agave sticks (just like honey sticks, but agave) at Target, of all places! Admittedly, they don't have as much flavor as some of the other brands of agave I've tried, but good nonetheless. The back of the box even says they are a great vegan alternative to honey! I keep them in my bag when I need a little sugar boost. Yum!

Seitan Stew and Lemon Teasecake

2008-02-29T13:36:00.000-08:00

Ok, truth be told, I got a sudden craving for that beef stew that comes from the can...yes, that stuff. My dad used to feed it to us every once and awhile as a quick dinner with some bread and a salad on the side. I would always devour everything but the meat (I never liked meat very much, even before I was vegetarian), my favorite part being that salty brown gravy with carrots and potatoes suspended in it.

So anyway, I put a lot of thought into re-creating this canned comfort food wonder--and it is awesome! Naturally, seitan was my beef-substitute choice, as it's texture is unbelievably similar. Now, don't go getting all fancy, thinking "I'll add some celery, maybe a bay leaf, some red wine, parsley and oregano." No, no, no. Keep it simple, follow the recipe and your culinary self-control will be rewarded. What's fancy and complex about beef stew anyway?

Ingredients: (For about 4 large servings)

* 2 tablespoons olive oil
* 1 garlic clove, chopped
* 2 shallots, finely chopped
* 1 box regular seitan (not the "chicken" version), about 1 1/2 cups, chopped into bite-size pieces
* 2 vegetarian "beef"-style bullion cubes, dissolved in 3 cups hot water
* 1 tablespoon regular tamari
* 1/2 cup V-8 juice or tomato juice
* a few pinches dried thyme
* 2 medium carrots, chopped into large bite-size chunks
* 2 medium Russet potatoes, peeled and chopped into large bite-size chunks
* 2 tablespoons unbleached all-purpose flour, combined with 1/3 cup water and shaken in a small jar until smooth and milky.

1.) Heat the oil in a large saucepan. Add the garlic and shallots and saute for about 3 minutes.
2.) Add the dried thyme, seitan, carrots and potatoes. Let this cook for 10-12 minutes, not stirring too frequently, to allow the veggies and seitan brown a little.
3.) Add the V-8 juice and tamari and cook until reduced.
4.) Next, add the 3 cups of water with the bullion dissolved into it. Cover the pot, reduce heat to medium-low and simmer until the veggies are tender, but not falling apart.
5.) While stirring with a spoon or whisk, add the flour-water mixture slowly until the stew begins to thicken (you may not need to add the entire amount). Simmer a few more minutes to cook off the flour taste. Oohh..this is almost too good!

Lemon Teasecake...yum. Not very colorful, for sure, but healthy, delicious and easy. I used cashew butter (about 2 tablespoons) instead of the raw cashews. It definitely imparted more of a cashew flavor to the cheesecake than using the raw cashews does, but I think it makes it a little more rich.

Meaty Lasagna

2008-02-27T19:04:00.000-08:00

As much as I love the usual tofu-ricotta lasagna, I was in the mood for something especially savory and comforting. Matt and I made a version of this "meat" lasagna ahwile back, so I thought I would tweak it a little. Our old version used just whole meatless meatballs and frozen broccoli straight out of the bag. While this method is faster, the end result was a little sloppy and didn't cook evenly. So here's how to make the best veggie meat lasagna EVER:

Ingredients: (Makes one big pan of lasagna--or enough for about 8 hungry vegans)

* 1 box lasagna noodles

* 1 large bag frozen organic broccoli, thawed then chopped into small bits

* 1 bag Nate's Meatless meatballs, baked in the oven according to package instructions, then crumbled or mashed with a fork

* 1 (or 2 if you like a good amount of sauce like I do) jars marinara sauce (I LOVE Newman's brand)

* vegan Parmesan and/or mozzarella, optional

Cook the noodles in plenty of boiling salted water until tender (but not completely done, as they will continue to cook in the oven). In a regular size casserole dish, alternate layers of noodles, meat, broccoli, sauce and cheese, if using. End with a healthy layer of sauce and sprinkle on some cheese. Cover with foil, bake at 375 degrees for 45 min to one hour, removing the cover 2/3 the way through baking time. Let cool for 10 minutes (enough time to put together a salad and make some garlic bread) then enjoy the hot, savory, saucy goodness.

Coconut Curry Soup with Lime

2008-02-26T17:04:00.000-08:00

Last night I was starving and wanted something quick but fresh yet rich and satisfying. I had some organic frozen cauliflower, frozen peas and a can of coconut milk. This meant only one thing: curry, of course! All I did was saute some garlic and ginger in a saucepan then added some curry powder, turmeric, and cumin. Pour in a can of coconut milk, some water, and soy sauce, bring to a simmer then add the veggies and cook just until heated through. I served myself a bowl, was ready to sit down and eat, then spotted a lonely lime sitting on the counter. So I discovered that lime juice adds a wonderful fresh zip to the rich curry broth. Yum!

Empanadas, Cupcakes for my Cupcake and Vegan Caesar Salad

2008-02-25T12:40:00.000-08:00

Yikes--I have been so sick with the stomach flu! I was off work almost all last week--very, very sick. But I'm feeling much better, back to normal, and am ready for this yucky winter/cold/flu season to be over!

Anyway, I know Valentine's Day is well over, but I still want to share what I made Matt for dinner that night. Black Bean and Squash Empanadas from Veganomicon. These were a labor of love--perfect for Valentine's dinner, and we loved them. I would experiment with other flavors--curry squash/cauliflower perhaps, or something fun like pizza or broccoli cheese. The dough/crust is yummy and seems very versatile for many different fillings.
Of course you have to have something sweet for your sweetie, so I made these super-easy and soooo yummy Vanilla Cupcakes with Vanilla Vegan Buttercream from Vegan Cupcakes Take Over the World. These are the best vegan cupcakes I've ever made! So light and fluffy and simple.Also from Veganomicon, I had to try the Vegan Caesar Salad recipe. Believe it or not, all the years I've been vegan, I've never, ever made Caesar Salad! But one thing is for sure, if you have the idea of wanting a light salad for dinner, do not make this! It is rich--delicious--but rich. I had some leftover baked tofu in the fridge which I sliced and tasted just like chicken when dipped in the dressing. One thing about the dressing: I found the capers to be quite overpowering and would either omit the caper brine and add more lemon juice or reduce the amount of capers by 1/2 to 1/3. And I would definitely add black pepper to the dressing. Oh yeah, and the cruotons MAKE this salad!

Tempeh Tacos

2008-02-07T19:35:00.000-08:00

Ooohh, these were good. I've always liked the sound of tempeh tacos but never got around to making them--until now. Matt said, "these are the best tacos I've ever eaten--seriously!" And I believe him, because he had about 5. So first, what I did was made some quick guacomole by mashing up a ripe avocado (you will want to use at least two, because it's so good and goes so fast) adding a generous pinch of salt, some fresh lemon or lime juice and some minced red onion. Throw on top of that a couple strips of Garlic-Chili Marinated Tempeh, some salsa and shredded lettuce inside an organic crunchy taco shell, and voila! you have the most easy, tasty dinner there is.

To make the Garlic-Chili Marinated Tempeh:

* 1 teaspoon good chili powder

* 1/2 teaspoon ground cumin

* pinch of cayenne (depending how spicy your chili powder is)

* 1/2 teaspoon paprika

* ground black pepper

* 2 cloves garlic, crushed or sliced

* juice of 1/2 a lemon or lime

* 1/4 cup liquid aminos or light soy sauce

* 1/2 cups water

* 1 package tempeh, cut into 1/3 inch thick strips

Combine everything in an air-tight container and refrigerate overnight, or up to 24 hours ahead of time. Lightly oil a non-stick baking sheet and lay the marinated tempeh strips in a single layer. Bake at 350 degrees for 15 minutes, turn, then bake another 10 minutes or so.

I also made this little salad to go alongside. The original plan was to use jicama. I bought a beautiful jicama bulb last week (usually there is at least a little mold and a few bruises on the jicama, but this one was perfect) and assuming it was still good, was saving it for taco night. Well, I cut into it and it was all brown and discolored. Oh well, so I made the salad sans jicama. Orange segments, red bell pepper, a squeeze of lemon juice and a sprinkling of cilantro.

Pound Cake and Pesto

2008-02-06T06:51:00.000-08:00

One word: Veganomicon. When I saw the goodness Urban Vegan was cooking out of this book, I knew I had to get it. You had me at "Black Bean and Sweet Potato Empanadas." While all the recipes sound fantastic, one in particular caught my eye. Pound Cake. Vegan Pound Cake. This concept had never crossed my brain. Chewy, thick, dense, rich pound cake with a hint of lemon and orange. But with soy yogurt, canola oil and tofu intead of butter and eggs.

The recipe also calls for arrowroot, but I used guar gum. Risky--I know. The recipe is fairly involved, and I didn't want my efforts to be for not. I couldn't find arrowroot at my regualr grocery store, was too lazy to go to Whole Foods. I figured guar gum is a little more powerful than arrowroot, so I cut the amount by half. It worked! Maybe I'm one of those food-chemistry nerds in the making.

Last night I got home from work and was starving after not having a proper lunch. So I whipped up some pesto, cooked some pasta, and threw some mushrooms in a skillet--almost all simultaneously. Make this!
Ingredients for the Pesto:
* two big handfuls baby spinach (preferably organic)
* one big handful fresh flatleaf parsley (don't obsess about getting the stems off)
* a few leaves fresh basil
* pinch of salt
* juice of 1/2 a lemon
* olive oil
Put everything in a blender and blend. It will take a few times of stopping, pushing the herbs down, adding more olive oil, blending, etc. but the sauce will eventually come together. If you are afraid of adding too much oil--get over it--the sauce is rich and delicious.

I used whole wheat Capellini (angel hair) but any pasta will do.

To make the mushrooms (which I call Delicious Savory Pan-Seered Mushrooms):
Clean and de-stem enough mushrooms for however many servings you are making. Cut the mushrooms in half unless they are really tiny. Heat a teaspoon or so of olive oil in a skillet and add the mushrooms. Let them get brown on one side before stirring. Add a little fresh black pepper. Drizzle a tablespoon or so of liquid aminos or soy sauce over the mushrooms. It will sizzle. Toss the mushrooms while they are sizzling to evenly coat them in the soy.

Drain the pasta, toss with desired amount of pesto and pile on the mushrooms. Yum! The mushrooms can also be served as a cute little party appetizer on a toothpick with some garnish like a rolled up basil leaf and a cherry tomato. And of course, pesto has limitless uses.

Spring Rolls and Tofu-Artichoke Spread

2008-02-04T06:31:00.000-08:00

While we watched the super bowl last night, I whipped up this light dinner. The spring rolls are more of a salad roll, as I used whatever veggies I had in my fridge (baby spinach, sprouts, carrots, pea pods, and green onion) but a more authentic Thai spring roll would consist of cooked rice noodles, Thai basil, mint, and cilantro. These are so easy to put together: just soak your spring roll wrappers in warm water until they become soft, pile on the veggies and roll up like a burrito. I also made this dipping sauce:

Chopped dry-roasted peanuts, soy sauce, a little lime juice, peanut butter and water to thin. Again, a more authentic version would use tamarind paste, which I will try next time.

As a more hearty compliment to the light, fresh spring rolls, we have my tofu-artichoke spread.

For the spread you'll need:

* 1/2 block firm regular tofu (not silken) drained and patted dry, then cut into rough cubes

* 1 small jar oil-marinated artichoke hearts, drained of about 75% of the liquid

* generous pinch of salt

* juice of 1/2 to 1 lemon

* 1 small clove garlic

* If you have a taste for vegan Parmesan, by all means, throw some in, but this dip/spread is wonderfully flavorful and rich without it.

Put everything in a food processor (including the 25% artichoke liquid) and blend until smooth, about 3 minutes, stopping to scrape the sides of the bowl. I strongly recommend making this at least a few hours ahead of time to let the flavors penetrate the tofu.

Either transfer the dip to an oven-safe dish and bake at 400 for 20-30 minutes (then garnish with a sprinkling of paprika and dried parsley) or spread one side of sliced sourdough bread woth Earth Balance, spread the other side evenly with the artichoke dip, place on a baking sheet and bake at 400 for 10 minutes then broil for a minute to brown the tops.

Mini Tofu Frittata

2008-02-01T13:58:00.000-08:00

Is it too obvious that I was in the mood for breakfast? I guess Frittata is more of a brunch item, but anyway. So, I made my own recipe for Mini Tofu Frittata (recipe below), French Toast Sticks (made with cinnamon-raisin bread) and in the left Tiffin compartment I tossed together orange segments and blueberries for a little color. Also, there is the tiny container from my Laptop Lunchbox holding Maple Syrup for dipping the French Toast sticks into.

But COLD French toast and frittata? Yes. And it is delicious.

To make the Frittata (for about 12 mini frittata):
* 1 block firm regular tofu, drained well (do not use silken tofu, or these mini-faux-egg delights will not be firm or hold their shape)
* 2 teaspoons olive oil
* 1 small red bell pepper, minced
* 2 scallions, sliced thin, or 1/2 small yellow onion, minced
* 2 teaspoons tomato paste (optional)
* 2-3 tablespoons nutritional yeast
* 1/2 teaspoon each: paprika and turmeric
* generous pinch (or two) of salt
* black pepper to taste
Start by preheating the oven to 350 and lightly oil a 12-cup muffin tin. In a food processor, blend the tofu until smooth. If it is too thick (the consistancy of thick frosting) add a splash of soymilk or water. Transfer the tofu to a mixing bowl. Saute the bell pepper, onion and tomato paste in the olive oil until the veggies are soft, about 5-7 minutes. Add to the tofu in the mixing bowl then toss in the remaining ingredients. Fill each muffin tin cup just to the top with the tofu mixture, making it even and pretty on top. Bake for 20-25 minutes, until the Frittatas are golden brown and firm in the center. Let cool before removing from the pan.
Tip: if you can make the tofu mixture a day ahead, do. The flavors will combine and the yellow color will intensify.
One of these days, I'm going to get brave and make buscuits to go with my little frittatas.

Asian Noodle Salad

2008-01-30T10:08:00.001-08:00

Today in my Tiffin, I made colorful Asian Noodle Salad and Jicama and Orange salad with Lime. This was awesome! The light jicama-citrus salad balanced the rich peanut sauce of the noodles and I just love the super-crunchy jicama along with the juicy orange segments.
To make the noodle salad:
For the dressing you will need:
* 1/2 cup canola oil
* 2 tablespoons rice vinegar
* 2 tablespoons liquid aminos or light soysauce
* 1 teaspoon toasted sesame oil
* 1/2 tablespoon maple syrup or agave nectar
* 1 small clove garlic
* 1 heaping teaspoon minced fresh ginger
* 2 tablespoons natural peanut butter (or, as a variation, try tahini)
Blend in a blender until smooth.
Meanwhile, cook up to 1/2 pound of noodles (I used buckwheat, but thin spaghetti works well too) and finely slice some red bell pepper, scallion, and pea pods. Set aside. When the noodles are done cooking, drain them well, add to a large bowl and toss with the veggies and dressing. Sprinkle with sesame seeds and chill in the fridge until ready to eat!

For the Jicama-Citrus salad, simply dice a small jicama bulb, cut one or two oranges into segments and toss with a dash of fresh lime juice. You can get creative with what citrus you add to the salad: blood oranges, grapefruit, kumquats, tangerines, or a sprinkle of fresh mint or cilantro on top.

Tiffin! and Ginger Tea

2008-01-29T11:17:00.000-08:00

As I said in an earlier post, I found a Tiffin at World Market. I always enjoyed seeing what Jennifer at Vegan Lunch Box packed in her Tiffin, so I was filled with excitement when I saw this beautiful stainless-steel one. I have a Laptop Lunch Box, but find myself not using it very often because a.) I don't eat a full meal away from home very often (although when I was going to community college my Laptop L.B. got a workout!) and b.) I find them a little less portable than the Tiffin. You have to make sure the latch doesn't spring open on you, and I was always afraid the un-lidded containers of the lunchbox were going to still or leak. But with the Tiffin, everything is held upright, there are two sturdy latches on the sides and there is even a nice handle on top!

So, for my Tiffin's maiden voyage, I pack this:

Spicy refried bean dip with cherry tomato halves in the left compartment and in the right we have mini tortilla chips, jicama slices and two little Coconut Raspberry Squares.

This was definitely a good lunch. Simple, healthy and tasty. Yum!

So remeber when I was talking about that delicious ginger tea I had at the Korean restaraunt? I made some myself and it turned out perfect! I figured all they did was make a ginger syrup with fresh ginger, water and sugar, then mix the concentrated syrup with hot water and voila! So, here's how to make it:

*2 cups water

* 1/4 cup fresh sliced and peeled ginger root

*scant 1/4 cup sugar (if you do honey, use honey, or agave. I'm not sure how sucanat, maple syrup or turbinado would work, since they have a distinct flavor)

Combine all ingredients in a small sauce pan, bring to a light boil, stir, then reduce heat to a gentle simmer and cook, uncovered for 2-3 minutes, until the liquid starts to turn golden. Remove from the heat and cool, then transfer (ginger and all) to a lidded container and store in the fridge. To make a cup of tea, fill a mug 2/3 full with hot water, pour in 3-4 tablespoons of the ginger concoction and enjoy!

Ginger helps the digestive system, is a warming herb (good for winter) and is soothing when you have a cold or are under the weather. It is also energizing and makes a good afternoon pick-me- up. So drink up!

Lots of cooking today!

2008-01-28T18:18:00.000-08:00

For lunch, I got a mean craving for some wontons. On a side note, my work week is light this week, so I'll be posting lots of yummy lunch-at-home meals...as a needed relief from bars and protable fruits and veggies. Anyway, I devised my own recipe for chicken-like wontons:

* 1/3-1/2 block of firm tofu, drained, well-dried, and mashed with a fork in a medium-size bowl

* 3 tablespoons hoisin sauce

* 1 teaspoon liquid aminos or light soysauce

* 1 teaspoon chopped fresh ginger (or 1/2 teaspoon dried ginger)

* 1 teaspoon rice vinegar

* 1 teaspoon sesame oil

* 1 teaspoon natural sweetener (brown sugar, agave, molasses, etc.)

* chopped scallions

* 1 teaspoon canola oil

* 10-12 vegan wonton wrappers

* canola oil for pan frying

Mix the mashed tofu with everything but the canola for frying, scallions, and wrappers. Heat the 1 teaspoon of canola oil in a frying pan and add the mashed tofu. Allow to brown before stirring, as you would cooking ground beef (gross, I know, but needed for explaination). Toss in the green onions and transfer to a small bowl and set aside.

Fill each wonton skin with a teaspoon or so of the cooked tofu mixture, fold one side of the skin over the tofu and seal with a small dab of water. Once all the wontons are assembled, heat a few tablespoons of oil in a large frying pan and fry the wontons over medium to medium-high heat until golden and crispy. Serve with any Asian-style dipping sauce you like--sweet and sour, simple straightup soysauce, hot mustard...

Matt loved these wontons! Later, I caught him eating the leftover tofu mixture with his fingers. Too cute.

So after we digested lunch, we wanted to do some serious baking. Matt scoured Vegan Planet by Robin Robertson and I paged though Everyday Vegan by Dreena Burton. I hadn't made Dreena's Coconut Raspberry Bars in awhile, and Matt was in the mood for chocolate. He picked Chocolate Peanut Butter Brownies. Here's what they look(ed) like:

Ooohhh...If you haven't already made Dreena's Coconut Raspberry bars, your life is not complete! They are out of this world fantastic! And thanks to Matt, the bottom crust was perfectly smooth and even--beautiful!

The brownies, I was not so crazy about. They were just-barely sweet and didn't have that rich chocolate-peanut butter pizzaz I was hoping for. But good and edible nonetheless.

Room Service and Dessert!

2008-01-27T17:37:00.000-08:00

This weekend was my company holiday party. We got a special deal on a room in the hotel where the party was being held-- too good to pass up. Instead of eating at the party (with little or no vegan options) we went out to a Korean restaraunt that we'd never been to. Vegetarian options in a Korean restaraunt to me, sounds like hoisin-marinated tofu with rice, kimche, flavorful stir-fried broccoli, mint and sprout spring rolls...my imagination was running wild and I couldn't wait to check out this new ethnic cuisine. But we got to the spot and the only veggie option was an ordinary, bland stir-fry! But I did try some ginger tea (made with fresh ginger) that was amazing, spicy and sweet. And we did get kimche which I always wanted to try. So, not a total loss.

After dinner, not feeling entirely satisfied, we decided to get lots of dessert from Whole Foods to bring back to the room with us. Vegan carrot cake and chocolate chip cookies from Chicago Diner and an awesome vegan brownie.
This is the carrot cake after Matt took the first couple bites. Yum!

For breakfast, instead of going out, we ordered room service!

This beautiful fruit plate (those are poppy seeds sprinkled on top), was yummy as out-of-season fruit can be.

Later in the morning, shopping at World Market, I found a Tiffin! And for $10, I snached it up in a hurry. If you've frequented Vegan Lunch Box, you know what a Tiffin is. Either way, check out my posts in the next several days to see what goodness I pack into mine. Happy eating!

Today's To-Go Lunch

2008-01-23T07:28:00.000-08:00

Admittedly, not a very big lunch, but healthy nonetheless. I found these rad little Oskri bars at the grocery store last night. I used to get their coconut bars (simply dried coconut with rice syrup) and sesame bars (thin wafers of sesame seeds and rice syrup) but they have expanded to nut bars, fruit bars, and other flavors.

But anyway, alongside this mixed nut bar, I have some cherry tomatoes (that I just LOVE for snacks) in the large container from my Laptop Lunch Box, instead of using a plastic baggie.

Also, I wanted to tell everyone about my awesome Sigg water bottle Matt got me for Christmas.

There is no plastic in this water bottle. It will not leach chemicals into your water and even has a cool design on the outside! I love it and use it everyday!

Winter Fruit Salad and Cookie Snacks

2008-01-21T18:32:00.000-08:00

For a light snack, Matt and I got a craving for fruit salad. Fresh crunchy apples, small red grapes, banana, blood oranges, tangerine, and carrots. This was one of the best fruit salads I've ever had. The blood orange was juicy and tart, the tangerine bright and sweet, the grapes were like candy, and the carrot added a less-sweet crunchy contrast. We munched on this while watching the Packers slowly lose to the New York Giants. Being from Wisconsin, we are both packer fans, even though I really don't like football, I have some team spirit for the Packers!

Earlier in the weekend, I also made these really healthy (and amazingly yummy) Cookie Snacks. I call them Cookie Snacks because they make a great pick-me-up filled with whole grains, nuts and some fruit. Here's how to make them:

Ingredients:

* 1 1/2 cups rolled oats (you can use the whole ones, or the quick-cooking ones)

* 1 cup whole wheat or spelt flour

* 1 cup roughly chopped raw almonds

* 1/2 cup raisins, or your favorite dried fruit

* 1/2 teaspoon salt (omit of using Earth Balance margarine)

* 1/4 teaspoon baking soda

* 1/2 cup canola oil or melted Earth Balance

* 1/2 cup plus 3 tablespoons maple syrup

* 1/4 cup soymilk or water

* 2 teaspoons vanilla extract

Preheat oven to 350 degrees. Set out two baking pans, and line with parchement.

Mix together the oats, flour, almonds, raisins, salt (if using), and baking soda in a large bowl. In a seperate smaller bowl, wisk the remaining ingredients, then add to the dry mixture. Stir just until combined. Roll the cookie dough into golf ball sized spheres, then press flat onto the cookie sheets. Bake for 12-15 minutes, until the center of the cookies are beginning to firm. Cool, then store in an airtight container.

Today's Lunch and Kombucha!

2008-01-18T04:53:00.000-08:00

So today for my lunch-on-the-go, I packed some whole grain mini-cracker peanutbutter sandwiches, some more of those little green beans I adore so much along with some mini red, yellow and orange bell peppers.

I also have a bottle of acai juice--which, if you've never had it is a wonderful thing. Made from the tropical acai fruit, it is thick like a smoothie, and almost creamy, with a not-to-sweet, mild taste.

I always have these little packets of Emergen-C hanging around in my bag--a powdered supplement that you mix water and it really tastes lovely. For me, they are a lifesaver, because I work with so many people everyday for my job, I don't even want to know what kind of germs/viruses/bacteria I am inevitably coming into contact with.

I used to drink Kombucha all the time when I lived near my natural foods co-op where they sell it. But now I've moved and mainly shop at the supermarket literally two blocks away--mind you, it is a very good supermarket with a huge natural foods section. Occasionally, I will go to Whole Foods and more often shop at Trader Joes--which I am so lucky to have! Anyway, one day I was at the supermarket and my eye caught some very bright jewel-tone bottles in the juice case. "Kombucha!!" I exclaimed. Once I was able to quell my excitement at the prospect of having kombucha at my fingertips every day of the week, my eye drifted down to the price tag. $3.49 per bottle. Ok, so maybe I wouldn't be drinking this health tonic every day, but maybe three days a week.

Now that you know I love kombucha, let me fill you in on why. Kombucha is a fermented tea that is unpasturized, raw, and filled with goodies like enzymes, B vitamins, and actually acts to restore and balance your body's pH (if your body is too acidic--usually caused my eating too much meat and other animal products, it stresses every organ of your body and causes the breakdown of your tissues, in addition of causing the buildup of lots of toxins).

Yeah, but does it taste good? Heck yes! It's fizzy and if you want to know the truth, tastes a bit like booze (it naturally contains no more than .05% alcohol because of the fermentation). It comes in flavors like citrus, guava (my favorite) and green (with spirulina).

Terriaki Tofu and Pears with Balsamic

2008-01-17T06:16:00.000-08:00

Last weekend, Matt and I made our most favorite Terriaki Tofu from Nava Atlas's amazing book, Vegetarian Family Cookbook. What I do is double or tripple the sauce/marinade so it it extra juicy and flavorful. Alongside the tofu we have Quinoa Salad with cherry tomatoes, lots of fresh parsley, and red onion. Here's how to make it:

**Combine 1 cup of quinoa with 2 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat to low and simmer 10-15 minutes until the quinoa has absorbed the liquid. Meanwhile, halve a couple handfuls of cherry tomatoes, chop a handful of fresh parsley, and mince half a small red onion. Transfer the cooked quinoa to a serving bowl, and add the veggies along with the juice of 1 lemon and a generous pinch of salt. Serve warm or chilled.

Matt had never had quinoa before, and he loved it. It cooks faster than brown rice, has more flavor and more nutrition.

For dessert is baby pears with reduced balsamic syrup. They're not really "baby"pears, but they are really small and cute.

This sounds fancy, but it's really, really easy. Just get yourself 3 ripe baby pears (for two people) and cut them in half lengthwise. Scoop out the seeds and core with a melon baller or small spoon. Meanwhile, pour about 1/2 cup of balsamic vinegar (it doesn't have to be the fancy or expensive kind) in a small saucepan and bring to a simmer over med/high heat. Reduce heat to low and allow to simmer gently until it is reduced 1/2 to 1/3. It may not appear to thicken, so let it cool slightly (but not all the way). Drizzle the reduced balsamic over the pear halves and listen in amazement as you hear yourself say, "This is better than chocolate!"

Lunch?

2008-01-16T05:39:00.000-08:00

So, for my new job at Home Health United, I drive quite a bit going from client to client and place to place. I have discovered that I rarely have time for a proper lunch--i.e. food eaten with utensils. So I need to be creative in packing healthy food for myself that can be eaten quickly, and while driving (gasp!). So today, we have a Berries Go Mega Odwalla Bar, some really cute (and tasty) French green beans from Trader Joes along with grape tomatoes, banana and some raw almonds.

I must say that I loved this! The veggies were awesome and really filled me up, the Odwalla Bar was delicious (not too sweet, but moist, with just the right balance of grains and fruit bits) and raw almonds are yummy anytime.

I wat to post about what I eat on the run, to prove that it is possible (and quite easy) to eat healthy even if you are busy--most people say they are "way too busy to eat healthy!" It just takes some thought and a little planning.

Oh My Gosh--I'm Back!

2008-01-15T16:31:00.000-08:00

Ok, it's been way too long and I really missed blogging...but I don't have an excuse...besides being busy, of course! But I'm back and will do my very best to keep regular postings on the vegan food front.

So, the other day, Matt and I took a little trip to Whole Foods to pick up some salad ingredients. We wanted to get at least one thing we've never tried before and settled on golden beets. Oohh, are they ever yummy raw in a salad! They are sweet and crunchy and if you think you don't like regular beets, do try golden beets. We also didn't waste the beet greens. They have a wonderful earthy flavor and are packed with nutrients. Accompanying the beets and greens is romaine lettuce, baby carrots, and scallions. This was a nice hearty winter salad that we both enjoyed tremendously.