Friday, November 28, 2014
I hope everyone had a nice holiday! If you're off work today, congrats. Today, I'm bringing you some eats from last week, as well as a few things I've found around the internet. Enjoy!
Is there anything better than breakfast for dinner? Josh and I are still on a toast + jam + scramble kick. This week, we even threw in some hash browns. What did I learn? I'm not great at making hash browns. Guess I'll have to keep trying.
Since this is usually the time of year that healthy eating habits go out the window, I've been trying to fill my work lunches with salads, fruit and nuts.
I've been doing a lot of sketching at work, too, which makes me very happy. Sometimes it feels unreal that I get to draw for a living. When architecture gets frustrating, which it so often does, I just grab some color pencils and trace paper and go to work.
Of course, I have gone out to eat a bit as well. More like a lot, actually. I haven't wanted to stock up on a ton of groceries, because we'll be traveling, so Josh and I found ourselves eating out a lot last weekend. Some of it was good, some of it wasn't.
We had a great lunch at Mama's Gyros Grill in Sherwood. I was not expecting to like it so much, but I was pleasantly surprised. I sent in a write up to the Arkansas Times, so when it comes up, I will link it.
I had a pretty disappointing Thai Beyond Meat Wrap at Tropical Smoothie. The wrap was just more tortilla than filling, so next time, I think I'll go or the salad.
On a lazy Saturday, we decided to pull up Chef Shuttle and order some tacos from The Fold. The food was tasty, but they did not follow my instructions to leave cheese of the guac, and they packed my tacos in one big container with Josh's. Not to mention, the tacos are pretty tiny for their price. The chips were good, though, and the salsa was as well. It worked in a pinch, but it's an expensive pinch.
Odds and Ends from Around the Net
I had an article published on Arkansas Food and Farm. They are a part of our Arkansas Times family, so I may see more cross publishing. Read: That's So Raw is a Local Vegan Delight.
I really liked Produce on Parade's take on the new book, Veganish.
This article on The Cost of Getting Lean was pretty interesting. It basically breaks down fitness results in relation to time you need to commit to diet and exercise.
For a dose of Architecture, watch this time lapse video of an art museum being constructed. My favorite part of a building is when you see the bones start to go up.
I can't wait to veganize this polenta stuffed poblano pepper from Edible Perspective.
For something sweet, this pumpkin chocolate pudding cake looks amazing. Seems par for the course from the amazing Oh She Glows.
Have a great weekend!
Thursday, November 27, 2014
Today is Thanksgiving, and I hope you are enjoying it with your loved ones and eating amazing vegan food. To those not in the states, I hope you're having a day filled with love and food as well. Why not take it upon yourself to make an apple crisp? That's what I decided to do last weekend, and it filled our house with the smell of cinnamon and sugar for days.
After buying a huge bag of gala apples at Kroger, I got home and tried to decide what to do with them. Josh is a huge fan of crisp and desserts that contain fruit, so I knew I had my answer. I got online and searched around for slow cooker apple crisp recipes, and I found many similar to this one. I subbed in clementine juice for lemon juice, since that's what we had on hand, and I used Earth Balance for butter and a cup of walnuts in the topping. It turned out great!
Now, all you need is some vegan ice cream, and you're in business.
Basil says that the cobbler looks pretty tasty. Too bad Mama won't let her have a bite.
Today, no matter where you are, or what you celebrate, I would invite you to practice gratitude. There are always others more unfortunate than yourself, and even though sometimes it doesn't seem like it, we are lucky to be where we are and have what we have. I get caught up in my busy life, but on today especially, I like to remember that life is short and love is powerful, so give someone a hug and share some cobbler with them and remember to smile.
Wednesday, November 26, 2014
A week ago, our friends E +P threw a friend Thanksgiving dinner at their house. The temperatures outside were cold, and my body was craving soup. I remembered back to this soup I created last year, first for my friends in New Orleans, then at home for Josh. I remember it being creamy and hearty, which seemed perfect for the occasion.
This recipe is similar to the one before, but I have added a few things to bring out more flavor. I've also made it a larger batch, which would be perfect for a big holiday gathering. If you're just cooking for two or less, you can halve the recipe.
Lentil Squash Soup
- 1 1/2 red onion, diced small
- 1 tbs ginger root, about the size of your thumb, peeled
- 2 medium sized butternut squash, skinned and cut into cubes
- 2 tbs EVOO
- 1 pinch salt + 1 1/2 tsp
- 3 (32 oz) containers of vegetable stock
- 2 tbs fresh thyme leaves
- 1 cup green lentils
- 2 cans of full fat coconut milk
- fresh pepper to taste
- Dice and peel vegetables and set aside.
- Heat a large sauce pot over medium/high heat.
- Add oil and let heat up for 15 seconds.
- Add onion and a pinch of salt and saute for 5 - 6 minutes.
- Pour in vegetable stock and add in butternut squash.
- Bring to a boil.
- Simmer for 20 minutes.
- After 20 minutes, add lentils and cook for another 20 minutes.
- Add thyme and coconut milk and cook down for 10 minutes.
- Add in salt and fresh cracked pepper.
- Let cool for 10 minutes off heat before serving.
The soup got rave reviews at the party, and it's definitely something I will be making again. It really screams winter to me. The flavors are simple, but they come together to create a very tasty dish. You can serve it with a side salad, and it would be a perfect meal.
I hope everyone has a wonderful and loving holiday, if you are celebrating Thanksgiving tomorrow. I'll be back with something sweet for you!
Tuesday, November 25, 2014
I braved 20 degree weather at 7:45 on a Saturday morning to bring you this salad. Our friends, E+P, threw a friend Thanksgiving last weekend, and I wanted to bring a couple dishes. This salad was one of them. As I walked through the market, I spotted beets and this salad came together in my head. It's crisp, rich and tasty!
This salad would be an excellent side dish on your Thanksgiving table, but it would also be a fantastic lunch.
Basil thinks it smells like a great salad, too.
Beet and Turnip Salad
- 4 small beets
- 4 small turnips
- 2 tbs fresh thyme leaves
- generous pinch of salt
- fresh cracked pepper
- 1 tbs olive oil + 1 tsp
- 1/2 cup baby radishes
- 1 large head of fresh fall lettuce (about 6 cups)
- 1/4 cup shredded carrots
- 2 tbs fresh basil leaves cut into slivers
- 1/2 cup raw walnuts
- Preheat the oven to 400 degrees (F).
- Carefully peel the beets and chop into small pieces.
- Chop turnips into equally sized pieces.
- Toss turnips and beets with thyme leaves, 1 tbs olive oil and pinch of salt.
- Place in baking dish and bake for 40 minutes.
- Once down, set aside to cool.
- Assemble! Wash the lettuce leaves, chop and place in a large bowl.
- Cut the radishes into thin discs and toss with the lettuce.
- Add carrots, walnuts, basil and cooled turnips and beets.
- Toss salad.
- If still dry, add in an additional tsp of olive oil and a generous amount of cracked pepper.
My confident cooking beets is rising, and I want to now put them in everything. They're so tasty, and they really scream winter to me.
Isn't that lettuce beautiful?! It was crisp, bitter and delicious.
This salad is great, and I hope you enjoy!
Oh look, a bonus picture of Basil! Isn't she a cutie pie? We had a little scare last week where she stopped eating and we had to take her into the vet for dehydration. They run a bunch of tests and couldn't figure out what was wrong with her, but she seems to be on the mend. We're keeping an eye on her, and she is getting back to normal. We love our Bazie!