Archive for Month: November 2010
Vegan MoFo 2010 Post #30: The End (Back to our regularly scheduled programming)
I did it! I posted 30 days in a row — the last six days from Barbados! Vegan MoFo, the Vegan Month of Food, is about blogging as much as possible about vegan food in November. And that I (and hundreds of others) did! To my longer term readers. Thank you for not leaving me. I was a bit worried that my daily posts in your RSS feed might drive you mad! To my new readers, I hope you’ll stick around. This is a vegan food and fitness blog, but you’ve mostly read about food here for 30 days. As […]
Spicy Pasta and a Hearty Kale Salad
Loved this dinner! JL’s Kale Salad kale pickled green tomato yellow tomato onion coconut oil coconut water vinegar dried, unsweetened coconut cayenne pepper Massage kale in coconut oil and sea salt. Set aside. Dice tomatoes and onion. Add coconut water vinegar to the kale, toss the tomatoes and onion with the kale and sprinkle the dried coconut over the salad. (No measurements, just prepared to taste) The pasta Spelt pasta pasta smothered in The Spicy Vegan’s Marinara Sauce and my rice cooker azuki beans and vegan parmesan cheese.
Pre-Run Sweet Breakfast Burrito
Once again I found myself working on a paper all morning. Suddenly, it was 10:30, I was starving, but I also wanted to go our for a run. I wanted a filling meal, but not so much that I would be uncomfortable running. I grabbed a Trader Joe’s brown rice tortilla, sunflower seed butter and a banana. Hit the spot and an hour later, I was out for a run.
This is one of our go-to restaurants. Both the omni and the vegan get good food and there’s a decent wine list. After a busy Saturday we decided we would go out for “lupper” (you know, that late afternoon meal that will serve as lunch and dinner?) I started the with the vegetable dumplings. Then I enjoyed the avocado salad (hold the cream dressing, thank you very much). I then ordered from the daily special menu, all “sides” Szechuan tofu, gingered asparagus and garlic string beans on a bit of brown rice. Very satisfying and lots of leftovers (for “lupper” […]
I love my…dehydrator!
I guess I should make that plural. I purchased a L’Equip dehydrator in April. It worked just fine, but the drying cylinder in the middle made spreading crackers and bread challenging. No matter, I was fine with it. Until Noelle had a 50% off sale on her Open Sky store! I got an Excalibur dehydrator for half off! My first dehydrating adventure included crackers, bread and kale chips Then I branched out to burgers and then these Savory Seed Crackers And let us not forget a dehydrating staple… …apples! Do you have a dehydrator? What do you like to make?
Thankful for my (non-vegan) husband’s vegan creations
Happy Thanksgiving for those celebrating! My (omni) husband is getting in on the Vegan MoFo fun so I’ve decided to highlight his vegan cooking adventures here because I’m thankful that he is so supportive! Enjoy some of his fabulous vegan creations! db’s Grandma’s Szekely Goulash Serves 2-3 So, this is an adaptation of my Hungarian grandmother’s Szekely goulash. I say adaptation because, like all of her really good recipes, this one was never written down. It’s pretty much what I remember from watching her. There are lots of recipes for “Hungarian Goulash” on the web – and there are plenty […]
Black-Eyed Peas for Breakfast
I started working on a paper early Saturday morning. At 11 a.m. I realized I hadn’t eaten a thing. Brunch time! I sauteed red onion and maitake mushrooms in olive oil. I added two pinches of cayenne pepper and sauteed for a few minutes more. I added leftover black-eyed peas (about 1/2 a cup), fresh collard greens (about 4 large leaves, torn into small pieces) and 1/4 cup fire roasted diced tomatoes (canned). I simmered 3 – 5 minutes and served over a toasted spelt English muffin.
I love my…rice cooker!
As I’ve posted before, I read one post on The Front Burner about the versatility of rice cookers and I was sold. I purchased this baby immediately. I’ve made Azuki beans Kidney beans Navy beans Lentils Black-eyed peas Red beans, quinoa and millet Steel-cut oats Oh. And rice.
Measuring Cup Soup
I’m not a fancy cook. You know this. I make soup in a measuring cup. Don’t judge. I’ve made a measuring cup soup with tofu and greens and this Tofu Pumpkin Soup. Last week I had some yummy leftovers and decided to turn them into a soup. 1 cup of this leftover chili 1/2 cup of this leftover “pepperoni” 1/4 cup of cooked red quinoa Enough veggie broth to fill the cup to just under 2 cups (so it will fill my Thermos perfectly) Microwave for 3:30 minutes, pour into a Thermos, eat four hours later at work. Yum!
Soups, Stews and Chili from Cook.Vegan.Lover.
I started blogging in June. Let me rephrase that. I wrote a guest post on Cook.Vegan.Lover and I caught the bug and I launched this blog. Lindsay, the genius behind Cook.Vegan.Lover., and I have stayed in touch via Twitter, Facebook, email and our blogs. When she sent out an announcement that she was launching a cookbook and needed testers for her recipes, I jumped at the chance. I tested three of Lindsay’s recipes for her Soups, Stews and Chili e-Book. Sweet and Spicy Squash Soup Quinoa Chili and Root Veggie Chili Folks, run, don’t walk, to pick up this super-affordable […]
Vegan MoFo Week 3 Wrap-Up: Squash Soup, Szekely Goulash, Breakfast Burrito, Pickles, Rice Cooker Black-Eyed Peas and more!
Woot! Three weeks of daily blogging. Didn’t know I had it in me! Here’s a recap: Sunday: Dehydrated Black Bean Burger (Recipe Revisit for Vegan MoFo) Monday: Delicata Squash Soup + Chickpea Curry + “Pepperoni” Pizza + Vegan Szekely Goulash = Yummy Vegan MoFo Weekend! Tuesday: Azuki Bean & Broccoli Breakfast Burrito Wednesday: Vegan Eats at Harry’s Burritos Thursday: Cooking Phases + Pickles! Friday: The Black-Eyed Peas Meet a Sweet Potato So ends another marvelous of Vegan MoFo and another week of yummy eats!
The Black-Eyed Peas Meet a Sweet Potato
Here’s an easy dinner for you! JL’s Black-Eyed Peas in the Rice CookerServes 2-3 INGREDIENTS 1 c dried black-eyed peas 4 c of water 1 clove garlic 2 T dulse flakes 1 T earth balance 1 T Sriracha ¼ t black pepper METHODRinse the black-eyed peas and place them, along with all of the other ingredients, in the rice cooker in the morning. Set the rice cooker timer to begin shortly before you plan to arrive home (for me 6pm which allowed for 10 hours of “soaking”) on the ‘regular’ cycle. Cooking time is 1 to 1 and 1/2 hours. Microwave a sweet […]
Cooking Phases + Pickles!
When my husband and I met, I cooked. Meaning I cooked for myself and he was the kind of guy who went to a local bar and grill for dinner or ordered pizza. I’m older than him (not by much, just enough for this. Me: “Oh, this was my Senior Prom theme song” Him: “They played that at my 8th grade dance” … anyway) so when we met in Chicago, I had been living on my own a bit longer. I lived by myself, worked full time and I was practical. I would put a pot roast in the crock […]
Vegan Eats at Harry’s Burritos
Last Friday I got home around 2pm from the conference. Sooooo hungry. I had a humus/avocado/pita for breakfast in the hotel room at 7:30 a.m. and that was it. I offered a proposal to my husband. Let’s go out to eat at 3:30 and it will be “the” meal for the day. I was craving Harry’s Burritos. Yes, I started with a margarita. I needed to review the menu. Lots of vegetarian options and vegan options! I started with the Avocado Rolls and then a taco salad with ground soy, tofu sour cream and soy cheese Um, yeah, I ate […]
Azuki Bean & Broccoli Breakfast Burrito
You may have noticed that I love a hearty, savory breakfast. I give you the Azuki Bean & Broccoli Breakfast Burrito. I sauteed onion, green pepper and cayenne pepper in olive oil. I added 1/4 cup of cooked azuki beans, steamed broccoli and half of a tomato. Splashed a bit of Bragg’s Liquid Aminos over the saute and covered to simmer for just a few minutes. Served on a warm brown rice tortilla and a dollop of Tofutti Sour Cream.
Delicata Squash Soup + Chickpea Curry + "Pepperoni" Pizza + Vegan Szekely Goulash = Yummy Vegan MoFo Weekend!
I can’t lie. We found it a little harder to psych up for a third weekend of “all meals at home, make something you’ve never made before.” Weekend one was awesome, as was weekend two. Though are creative juices were waning, we did somehow manage to have all of our meals at home this weekend, making dishes we had never made before. Saturday morning we were on our own. Dave was working out and I had appointments (a massage and facial, I know, poor me…) So I just made a quick tofu scramble with collards, onion and tomato with a […]
Dehydrated Black Bean Burger (Recipe Revisit for Vegan MoFo)
Dehydrated Vegan Black Bean Burgers (Modified from a recipe on Passion Polygamist) Makes 4-5 patties 1 14 ounce can black beans, drained 1/3 of a 15 ounce can refried pinto beans, salsa style 3/4 cup PureNRG gluten-free, vegan bread crumbs 2.5 T ground flax seed + 3 T water, whisked (egg replacement) 1/2 cup sunflower seeds In a large bowl mash the black beans with a potato masher. Stir in the refried beans, bread crumbs and whisked flax meal. Slowly mix in the sunflower seeds. Make four or five patties. Place the patties on one tray in the dehydrator. Dehydrate on high (153) […]
Vegan MoFo Week 2 Wrap-Up
Another week of Vegan MoFo, the Vegan Month of Food and another busy week of blogging—13 blog posts in 13 days! This week’s recap Monday: 2 days + 6 meals = Another Fabulous Vegan MoFo Weekend! Tuesday: A Rockin’ Vegan MoFo Salad Wednesday: Collard “Spaghetti” & Bean Sauce Thursday: A Vegan MoFo with a (travel) plan Friday: Vegan MoFo travel eats + Sweet Potato Hash
Vegan MoFo travel eats + Sweet Potato Hash
I was pleasantly surprised at lunch on the first day of the conference. Well, first I wasn’t surprised at all. There was a salad on the buffet line, and that was it, the only vegan option. Even the broccoli and cauliflower had cheese on it. The fabulous Marge, who works at the hotel, took pity on me. She said she would get me a bowl of cauliflower and broccoli without the cheese. I remained near the buffet line, clutching my salad, and she returned empty-handed. Uh oh. She smiled and said, “Go have a seat and eat your salad. When you’re done, […]
A Vegan MoFo with a (travel) plan
I am at a work conference work for three days. Hello, West Point Academy! When I registered, there were two meal options for dinner, “beef or salmon, no substitutions.” Seriously? One snooty phone call later and I was told they would accommodate a vegan. (Yes, I’m that vegan.) I was not convinced this would be a vegan-friendly few days. I drove to the conference so this provided me the opportunity to pack a cooler of snacks and emergency “meals” if necessary. I phoned the hotel, and was assured I would have a refrigerator in my room. I packed humus, snap peas, carrots and celery, […]
Collard “Spaghetti” & Bean Sauce
JL’s Collard “Spaghetti” & Bean Sauce Serves one Slice collard leaves into strips. Heat olive oil and garlic on high and toss the greens in for a quick saute. Cover the greens and simmer for 2 minutes. I tossed 1/4 cup of my Rice Cooker Azuki Beans into a 1/2 cup of The Spicy Vegan’s Marinara Sauce and heated in the microwave for two minutes Enjoy! (Recipe originally posted on October 4, 2010)
A Rockin’ Vegan MoFo Salad
Last week I was scurrying around the kitchen, making breakfast, prepping snacks and deciding what to pack for lunch. I noticed my washed greens in the fridge and was inspired! I massaged kale and collards in olive oil and sea salt. I chopped a couple of canned artichokes, tomato and onion. I added 1/2 cup of cooked lentils (I always have cooked beans in the fridge, thanks to my rice cooker!) I added leftover Sesame Tahini Dressing, coating the leaves, and topped the salad off with a handful of sprouts. Finally, I crumbled Savory Seed Crackers to serve as “croutons” […]
These beets will soon be Vegan MoFo cookies!
These beets will soon be Vegan MoFo cookies!
Vegan MoFo Week 1 Wrap-Up
I did it! I blogged five days during the first week of Vegan MoFo. Here’s a recap: Monday: Vegan Mofo + The 7 Meal Challenge + BOOK REVIEW Cooking With The Seasons: Fall/Winter Tuesday:Stuffed Acorn Squash Wednesday:I’m going to drink this … because I’m a Vegan MoFo Thursday:Candle 79…A Vegan MoFo Night Out Friday: Scrambled Tofu & Black Bean Guacamole: A Vegan MoFo breakfast Have a Vegan MoFo weekend!
Scrambled Tofu & Black Bean Guacamole: A Vegan MoFo breakfast
Easy as can be. Scramble (pressed) tofu with onion, tomato, and cayenne pepper on medium-high heat. Add spinach and a few splashes of Bragg’s Liquid Aminos, cover and simmer for one minute. Add a teaspoon of flax seed oil, plate and top with a dollop of Guaca-moldy (black bean guacamole). A great way to start the vegan day! My friend Krista’s Guaca-moldy recipe: 3 ripe avocados 1 can black beans (rinsed & drained) Juice of 2 limes (about 2 Tbsp) ½ large white onion chopped 1 small clove garlic Salt & pepper to taste Optional: Cilantro Green Chiles (She used […]
Candle 79…A Vegan MoFo Night Out
It seemed appropriate to hit Candle 79 for Vegan MoFo. The chef offered a “bite” to get things going. A chickpea cake. I had a starter special: sauteed baby artichoke & heirloom tomatoes over basil pesto. Dave had the French Lentil Soup. Then, to shake things up, we had the Onion Rings with Aioli sauce. Entree time! I had the Caribbean Jerk Grilled Tempeh with collards and plantains. Dave had the Moroccan Chickpea Cake over cauliflower and broccoli. Yea, it didn’t stop there. Dessert…holla! Dave had the Mexican Chocolate Brownie and I had the Live Pumpkin Parfait. Seriously, people, why […]
I’m going to drink this … because I’m a Vegan MoFo
Be sure to check out Vegan MoFo Headquarters for the updated blog roll. And thanks, Noelle, for the avocado in a smoothie idea. Delicious!
Stuffed Acorn Squash
In honor of Vegan MoFo, the Vegan Month of Food, I resurrect ….. ….JL’s Stuffed Acorn Squash Serves 2 One acorn squash 1/2 cup cooked quinoa 1/4 cup red onion 1 clove garlic 5 -8 strands of saffron (or to taste) olive oil S+P to taste Preheat oven to 350°F. Slice the acorn squash in half and scoop out seeds. Drizzle olive oil over both halves and salt and pepper to taste. Place squash side down on a baking sheet with parchment paper. Bake for 30 minutes. After baking scrape the cooked squash away from the skin and set aside. […]
Vegan Mofo + The 7 Meal Challenge + BOOK REVIEW Cooking With The Seasons: Fall/Winter
Happy World Vegan Day! To celebrate World Vegan Day I’m offering a discount on a fabulous new vegan cookbook that I review later in this post, so be sure to read the entire post for details. It’s Vegan MoFo! The Vegan Month of Food! My goal this month is to write as much as I can about vegan food. Um, kind of what I do already. But write every day? I don’t think I can commit to writing seven days a week, so how about this? My first Vegan MoFo post features seven meals, in one post! The 7 Meal […]