Friday, February 27, 2015

Vegan Eats Lately


Another day, another mega food picture post.  I feel like all I've been doing lately is eating.  I guess it comes in cycles.  We've been iced in a lot at home, but I've still managed to have some tasty meals out.



This hot tea, steamed veggies, and crispy tofu lunch from Forbidden Garden really hit the spot.  I'm a sucker for steamed broccoli, so I'm happy this dish is full of it.



I had dinner with a girlfriend from college a few weeks ago, and I knew she would love Three Fold Noodle and Dumpling Co.  I can't get enough of their delicious food, and anytime someone suggests dinner, that's my new go-to.  Their menu is so simple, but you can customize it.  The dumplings can be ordered pan fried, like pictured, making them crispy and delicious.



We'll call this food and Basil pictures, because I have a bunch of those, too.  Bazie has been cold lately, so she's been a cuddle bug.




A protein packed, warm breakfast you might want to rotate into your menu is this low carb tofu scramble with corn tortillas.  It's filling, healthy, and delicious.


I had a late school board meeting awhile back, and by the time I got back into town, it was late and I was starving.  Luckily, Layla's was still open, and I grabbed dinner for us.  The Syrian salad and falafel are always my go-to order.



I have been eyeing these kitchen items at Kroger for a good 6 months, but I haven't wanted to drop the 50 bucks on these beautiful bowls.  I was floored when I went the other day and they were 75% off!  YES PLEASE!




Before my last grocery trip, I asked Josh if there was anything he'd like special for dinner.  He replied back that he felt like a salad.  I almost fell out of my chair.  Josh likes healthy food, and he's a good eater, but dinner salad is not usually top of his list.  I got so excited, and we had these beautiful bowls full of veggies and protein.  I sauteed a little tempeh, and he had chicken, and it made a great dinner.



I've been tagging along with my office for lunch at least once a week, and it seems like I always pick the day to go when we head to Izzy's.  That's fine by me, because their food is delicious, and I can get a great cup of tea.  The above salad is their Greek Salad, no cheese, add avo and black bean, with their ginger dressing.  I love how they let me customize everything.  It's great.



I got stuck in the house last week for several days, so I made this beautiful, rainbow salad while I was working from home.  It's a bag mix of Asian salad, topped with edemame, peppers, pepitas, and blueberries.  Yum.yum.yum.






Izzy's Mexican vegetable soup is amazing, and it's great on a cold day.  They are very generous with avocado, too.


Sometimes, for breakfast, I like to pile a whole bunch of veggies in a bowl and drizzle a little tahini on top.  It's a great way to start the day, especially with a big glass of fresh squeezed grapefruit juice.


It's not often that I go for a pile of fries and a big pita sandwich, but I needed it.  I went to Little Greek with my coworkers and got this delicious pile of fries and a falafel pita.  It definitely hit the spot.


So, that's what I've been eating lately.  What's been on your plate?

How often do you make your lunch, and how often do you eat out?  What do you like to eat when it's really cold outside?  Leave me a comment!

Thursday, February 26, 2015

Creamy Broccoli Cheez Soup


This winter has been crazy.  One day, it's 70 degrees outside, and the next we're under inches of ice.  To help the chill in the air, I have been making soup on the weekend and packing it for lunch.  This one is my favorite so far.  It's been a great, easy dinner, as well as a healthy lunch.


Make it in a large crock pot, then warm it up on the stove or in the microwave.  It's really simple!  The creaminess comes from cashews, and it's full of broccoli.  Yum and yum.

Josh really liked this soup, which I think is a great compliment coming from someone that actually eats milk and cheese.  His favorite go-to lunch soups are always the Campbell's Chunky soups that are creamy with big chunks of potato, so that's what I tried to recreate here.



Creamy Broccoli Cheez Soup

Ingredients:

  1. 1 large eggplant
  2. 2 (10 oz) bags of frozen broccoli florets (or same amount fresh)
  3. 1.5 lb fingerling potatoes
  4. 13.5 oz can coconut milk
  5. 13 oz water in the coconut milk can
  6. 4 c warm water + 2 vegan bullion cubes
  7. 2 tbs sweet miso
  8. cashew cream sauce
    1. 1 1/2 c raw cashews - soaked overnight
    2. 2 cups vegan tomato soup (optional)
    3. 1 cup almond milk
    4. 1/2 cup nutritional yeast
    5. 3/4 tsp salt
  9. optional toppings:
    1. fried jalapeno slices
    2. green onion
    3. crackers
  • Peel the eggplant and slice into rings.  Salt the rings and lay a paper towel over the top.
  • Let sit for 30 minutes.
  • Dice eggplant into cubes.
  • Dice potatoes into similar sized cubes.
  • In a large measuring cup, mix warm water, bullion cubes and miso.
  • Place ingredients 1-7 in a large crock pot.
  • Cook for 6 hours.
  • In a high powdered blender, blend ingredients for cashew cream sauce.
  • Add 2 cups of cashew cream to the warm soup mix.  Add more if you want a creamier soup.  
  • Save the rest of the cashew cream for toppings on veggies.
  • In the same emptied blender, add 2 cups of soup to the blender and pulse for 3 seconds.
  • Add blended soup back into the crock pot.
  • Blend more if desired, but it's tasty to leave a few chunks of broccoli or potato.
  • Serve soup immediately with desired topping.





I recommend going the fried jalapeno route, because it's SO TASTY.  Cut them into rings and pan fry them in a little olive oil and a pinch of salt for a few minutes.  The spice goes well with the creamy soup.


To heat the soup up at work, cook for a few minutes on half power.  That way, you won't cook the cashews too much, and the soup still gets warm.  It's filling and delicious!

Do you like eating soup for lunch?  What's your favorite winter soup?  Leave me a comment!

Wednesday, February 25, 2015

Buffalo Tempeh Wraps


Today, I'm bringing you an easy dinner that Josh and I really enjoyed.  I've been trying to make vegan/omni compatible meals lately, which means we can both cook our protein and have almost the same meal.  Josh made his with chicken, and I used tempeh.  I could write volumes on the vegan/omni dinner dilemma, but these work in great.  Now, Josh eats the vegan meals I prep most of the time, but he's not really into tofu or tempeh, so when I make those items, he usually goes for the meat equivalent.

I had some new vegan friends ask me recently how that worked, Josh eating meat and me eating veggie.  Honestly, it doesn't bother me that he eats meat.  Maybe that makes me a "bad vegan," but I don't care.  I do what's right for us.  Veganism, to me, is about not pushing your will on other creatures, and I extend that to my partner.  I make sure there's always a plentiful amount of veggie dishes and decadent, raw desserts in the house, and I let Josh decide what he wants.  He is obsessed with raw desserts right now, which is great.


These wraps are really easy to make, and you can add in all sorts of things that you like.


Buffalo Tempeh Wraps

Ingredients

  • 1 package tempeh
  • 1/4 to 1/2 cup buffalo sauce
  • 2 tbs hummus (we used edemame)
  • 1/2 cup chopped romaine
  • cucumber salad
    • 1 cucumber
    • 1/4 cup carrot stips
    • 1 tbs tahini
    • juice from 1 lemon
    • 1/4 tsp salt
  • wraps
  1. In a large sauce pan, heat up 2 cups of water to a boil.
  2. Slice the tempeh into strips and add to the pan.
  3. Boil for 14 minutes.
  4. Prepare the cucumber salad by slicing the cucumber into thin strips and tossing with the remaining ingredients.  Let chill in the fridge for 1/2 hour.
  5. Preheat the oven to 350 degrees (F).
  6. Drain tempeh and rinse with cold water.
  7. Toss tempeh in buffalo sauce and lay out in a baking dish.
  8. Bake for 30 minutes, flipping once halfway.
  9. Let tempeh cool for 5 minutes.
  10. Assemble the wrap!  Wrap -> hummus -> cucumber salad -> romaine -> strips of tempeh
  11. Enjoy!




The tempeh bakes the same amount of time as strips of chicken, so it all times out really well if you're cooking together.  





We served these with some tortilla chips and super spicy salsa, and it made for a delicious weekend dinner.


Wrap it up!

Do you have a vegan or an omni partner?  How do you handle meal time?  Leave me a comment!

Tuesday, February 24, 2015

Easy Vegan Dinner: Seitan Banh Mi


On Saturday, we hit up the new Whole Foods for lunch, and Josh and I started trying to think of what we wanted to make for dinner.  We decided on banh mi sandwiches, because I could get seitan or roasted tofu, and Josh could get roast beef.

Now, I'm not going to post a recipe, because there are far better ones all across the internet, so I'll just tell you the key components that we used.


  1. A good loaf of french bread.
  2. A good vegan mayo (I used the Whole Foods brand)
  3. Sriracha
  4. Cilantro
  5. Seitan (and I added pumpkin seeds, because I had some)
  6. Pickled veggies (I cut up what we had on hand and used Vegan Miam's recipe here)





 I cut up the seitan, sauteed it in peanut oil with pumpkin seeds, then roasted it in the oven for a few minutes.  It was really tasty.  I think I prefer baked tofu on a banh mi, but I was glad to try this version.  It's very meaty.

I will be using Vegan Miam's quick pickle recipe forever now.  It's SO GOOD.  If you're not reading that blog, you should start immediately.



We served dinner with some frozen fries from Whole Foods.  It was so tasty that Josh wanted to have it for lunch and dinner the next day.  This is definitely one of those vegan/omni meals that are super easy to customize and make for both people.  I'll be talking more about that tomorrow.

Do you make banh mi's?  What protein do you like the most?  Leave me a comment!