What I Ate Wednesday

As I was preparing today’s What I ate Wednesday post, I realized that my cooking hasn’t been very creative over the course of the past few weeks. I’ve been eating lot of my standard salads and grilled sandwiches. It could be because I’ve got quite a lot on my plate at the moment, so to speak, or it might have to do with the gorgeous weather we’ve been having. The dishes I cooked up last week weren’t very different from what I ate the week before, but they sure have were tasty.

 

Fruit and yogurtThe nice people at So Delicious recently sent me some of their new almond yogurt to try, and it really is so delicious! I’ve been eating it for breakfast with cherries, champagne grapes and toasted coconut.

 

VeggieBurgerI’ve fallen in love with Trader Joe’s tofu burgers, so I stocked up the last time I was there. We like to grill them and top them with peppers and summer squash. I’m pretty sure these are actually Wildwood’s veggie burgers, but they’re a whole lot cheaper in the Trader Joe’s packaging! I made my Raw Kale Slaw as a side, but used Joe’s Cruciferous Crunch mix instead of just kale.

 

Eggplant SandwichI realize this dish looks almost identical to the one above it, but it’s totally different! This is a Grilled Eggplant Sandwich with a Caesar salad on the side.

 

Greek SaladLunch is almost always a big salad, but I try to mix things up. This one is a Greek salad made with romaine, cabbage, carrots, pea shoots, cucumbers, tomatoes, chickpeas, pepperoncini peppers, olives, toasted pistachios, and lots of and lots of tahini dressing.

 

GyroWell, sometimes lunch can also be a wrap. Seitan Gyros were in regular meal rotation a few years ago, but somehow fell out of favor. I recently came across some Uptons seitan and gyros were the first meal that came to mind. I’ll be sharing this recipe next month during Vegan MoFo. I served my sandwich with a side of kale chips.

 

Portobello PeachThe Grilled Portobello Peach Sandwich is a thing of beauty, and we’ve been eating them on a weekly basis this summer.

 

Taco SaladTacos Salads have also been part of my weekly menu this summer. The “meat” in this one is actually neat meat replacement. 

Cherries One of my favorite summertime desserts is simply fresh cherries with cashew cream. Last week I found myself craving chocolate, so I made a quick ganache to drizzle over the top.

 

 

That’s what I’ve been eating. What’s been on your plate recently?

 

 

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Upcoming Events

cheese

Happy Monday! I’ve had a busy few weeks, and while I haven’t blogged too much lately, I do have some great things planned for Vegan MoFo in September. I also have some great things planned for friends in the Northeast, and I hope you’ll be able to join me for one of my upcoming events.

 

Bethlehem VegFest

I’m super excited to be doing a cooking demo at the Bethlehem VegFest this coming weekend!

When: Saturday, August 23, 11:00am – 6pm (my demo is at 3pm)

Where: 316 South New Street (at the corner of S. New St & Mechanic St) in SouthSide Bethlehem

Website: DowntownBethlehemAssociation

 

Dairy-Free Cheeses

Jenna from Good Good Things and I will be teaching a dairy-free cheese class at the Adult School of Montclair this fall! Registration starts today. This class is going to be popular and space is limited so sign up now!

When: Wednesday, October 8, 7pm – 9pm

Where: St. James Episcopal Church, Monclair NJ

Website: AdultSchool.org

 

 

What I Ate Wednesday – Eating In the Great Outdoors

It’s hard to believe it’s August! Not only has time flown by this year, but the weather is so pleasant that I actually don’t mind being outside. Usually summer finds me miserable from the heat and suffering from heat rash and humidity-induced headaches. It’s been so nice in fact that I’ve been taking most of my meals outside and eating in the yard. I’ve been recipe testing for a few friends who have upcoming cookbooks, so some of the recipes behind these dishes are top-secret, but I can show you teaser photos. I will let you know more info when I can. Here’s what I’ve been eating:

Eggplant SammiesLast year we ate grilled eggplant sandwiches at least once a week, but they fell off our dinner radar this year somehow. Last weekend I bought an eggplant and we made them again, and they were so good we wondered why we waited so long to make them this year. We also grilled corn and romaine. (Yes, romaine.)

 

Sir Digby Chicken CaesarI don’t buy veggie meats very often, but in June Beyond Meat tweeted me a coupon for free food, and I kind of stocked up on it. It’s great for making vegan chick’n Caesar salads with.

 

Chickn SammieI also stocked up on Gardein because there was a big sale at the local Fairway. I bought some of their chick’n patties to try to recreate my favorite un-chicken grilled sandwich from Blossom DuJour. I grilled them up with some potatoes and brussels sprouts. If you’ve never grilled sprouts, you really need to try it.

 

VeggieBurgerI also bought Gardein veggie burgers and had them with grilled asparagus and coleslaw. Asparagus is another veggie that tastes great grilled.

 

Tofu GyroThis tofu gyro was so good that I didn’t even mind locking myself out of the house when I went into the backyard to have it for lunch. Oops!

 

Veggie WrapThis veggie wrap was just as good as the gyro, and I managed to unlock the door before I went outside to eat it.

 

Wedge SaladWell, the photo of these wedge salads was taken inside, but we did eat them out on the patio.

 

Birthday Party PlateOn Saturday my friend Jenna‘s family threw a surprise birthday party for her. Her mom made tons of great vegan food, and there was a birthday cake from Sweet Avenue Bakeshop for dessert.

 

Potluck PlateOn Sunday I had a great potluck with my MeetUp group. We had all sorts of picnicky-type dishes and salads. I made three dishes myself – a rice salad, macaroni salad, and a bean salad. All of the food was really tasty!

 

That’s what I’ve been eating. What’s been on your plate recently?

 

 

 

 

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Greek Pizza with Tofu Feta

Greek Pizza with Tofu Feta

As an omnivore, pizza for me used to be crust, tomato sauce, cheese and a topping – pepperoni when I ate meat and mushrooms while I was a vegetarian. Now as a vegan, pizza has become much more creative and flavorful. Who says we need to stick to the rules of using tomato sauce and cheese? Why not put chickpeas and tahini on a pizza? This pizza was inspired by my favorite lunchtime Greek salad. I originally made it with vegan Soy Feta that had been sent to me to review. After I ran out of the samples, I found it at the local Whole Foods, and quickly became an addict, but sadly, they no longer carry it. Rather than give up on my favorite salad altogether, I set about making my own “feta” with tofu. While it doesn’t taste exactly like feta cheese, it has a similar flavor, and it compliments this pizza quite nicely.

 

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Tofu Feta

  • 1 pound extra firm tofu, drained and pressed
  • 2 tablespoons water
  • ¼ cup lemon juice
  • ¼ red wine vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon mellow white miso
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon sea salt

Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt

For the Pizza

  • 12” or 15” prepared pizza crust
  • 1 teaspoon olive oil
  • 1/2 red onion, diced (about ½ a cup)
  • 2 garlic cloves, minced
  • 5 ounces baby spinach, chopped
  • 1 cup grape or cherry tomatoes, sliced in half
  • 4 or 5 pepperoncini peppers, sliced
  • 2 artichoke hearts, chopped
  • 1/2 cup cooked chickpeas
  • 1/3 cup kalamata olives, chopped
  • Sprig of chopped fresh oregano, or a sprinkle of dried

 

Greek Pizza With Tofu Feta

Directions:

For the Tofu Feta:

  • Crumble the tofu into large chunks and place in a shallow bowl or baking dish.
  • Mix together the rest of the ingredients and whisk until smooth.
  • Pour the lemon juice mixture over the tofu. Toss gently to combine.
  • Place the dish of tofu in the fridge for several hours or overnight. The longer it sits, the better the flavor.

For the Tahini Dressing:

  1. Mix all ingredients together until smooth.
  2. Set aside until ready to use. Sauce will thicken after sitting for a while. Add water when ready to use, if necessary.

Assemble the Pizza

  1. Preheat oven to 450 degrees. Preheat crust, if necessary.
  2. Sauté the onion and garlic in the olive oil in a large pan over medium heat until the onion turns translucent, about 5 minutes. Add the chopped spinach and cook for just a minute or two more, until it wilts.
  3. Spread the spinach mixture over the crust. Layer on the rest of the ingredients with the exception of the tahini sauce.
  4. Cook for 10-12 minutes.
  5. Drizzle on the tahini sauce, slice into 8 pieces, and then eat ‘er up!

 

 

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What I Ate Wednesday – A Little Weekend Indulgence

Financial DistrictOn Saturday Dennis and I drove into New York City to attend the Vegan Shop-Up at Mooshoes vegan shoe store. I always see posts and photos from the monthly Shop-Ups and they look like a lot of fun, but they’re usually in Brooklyn, which is a little bit of a trek from our suburban New Jersey home. We did get to attend a few months ago, when we happened to be invited to party on the same day, but usually Brooklyn happenings are a little off our radar. Fortunately for us, this month saw an extra Shop-Up in Manhattan, which isn’t too far, so we decided to make a day of it and attend. We knew it was going to be a day of indulging, so we had giant green smoothies for breakfast. We bought a lot of sweets on Saturday, but we didn’t eat them all in one go, and we still have quite a lot of our haul left.

 

Pala PizzaOur first stop was at Pala Pizza. Pala is not an entirely vegan establishment, but it’s extremely vegan friendly. In fact, the waitress noticed my “vegan” necklace and placed the vegan side of the menu face-up on the table for us. The menu has changed since we were there last, and they didn’t have the Patatosa Pizza I’m so fond of. I had the Broccolini Pizza though, which is made with broccoli, fennel and potatoes, so I was able to satisfy my potato pizza cravings. Dennis had the Funghi E Salsiccia which is made with veggie sausage, field mushrooms, daiya cheese, and hot peppers. We both had cocktails to sooth our nerves after the very stressful drive in to NYC through the Holland Tunnel and through the Financial District and China Town. (People don’t seem to obey any type of traffic laws down there!) We also split an order of Patatini, which is Pala’s homemade potato chips made with truffle oil and herbs. It was all incredibly delicious.

 

BabyCakesAfter lunch we rolled ourselves over to Mooshoes for the Shop-Up, but we made a small pitstop at Babycakes, where we picked up donuts to go.

 

Shop UpOnce we got to Mooshoes, we were greeted with even more delicious vegan indulgences. In attendance were Yeah Dawg hotdogs, Tamerlaine Farm, Sweet Maresa, and Cake Thieves. We got goodies to go from Gone Pie bakery and Lagusta’s Luscious. We also picked up some skin care products from Meow Meow Tweet.

 

Snail foodThe Cinnamon Snail was parked outside Mooshoes, and the line to get their yummy vegan noms was the shortest I’ve seen it in a long time, so even though we were totally full, we decided to get food. We picked up a Korean Barbecue Seitan sandwich, a Creole Grilled Tofu Sub, a cheesecake brownie, and a donut to go. The donut went faster than I could take a photo of it. We ate the sandwiches for dinner at home alongside giant salads.

 

The Vegan Shop-Up will be popping up at Mooshoes again on Sunday, August 10th and Sunday, September 21st. Proceeds benefit Tamerlaine Farm, a new animal sanctuary in Montague, NJ.

 

 

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Green Goddess Kale Chips

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I bought my dehydrator with the sole intention of making kale chips about 4 years ago after having my first chip at a friend’s house. Since then I have made other foods, such as raw bread or crackers, but kale chips are the dehydrator’s bread and (vegan) butter so to speak. Throughout the summer it’s usually loaded with chips, and we like to snack on them on Sunday nights, while watching TV. This recipe for Green Goddess Chips is one of my favorites, and the house smells heavenly while they’re drying. In really humid weather, the chips can get kind of soggy, but they crisp back up after another hour or so in the dehydrator. I’ve included directions for baked chips here, for those who don’t have a dehydrator. Be sure to keep an eye on them, as kale can burn very easily in the oven.

 

Green Goddess Kale Chips

Green Goddess Kale Chips

  • 1 cup raw sesame seeds
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari or nama shoyu
  • 1/4 cup fresh lemon juice
  • 1/2 cup chopped parsley
  • 3 tablepoons chopped chives
  • 1 clove garlic
  • 1/2 teaspoon sea salt
  • 1 large bunch of curly kale

 

Green Goddess Kale Chips

Directions

  1. Blend all ingredients except kale in a food processor or blender until smooth, adding more water a tablespoon at a time if needed.
  2. Remove the stems from the kale and tear the leaves into bite-sized pieces.
  3. In a large bowl, pour dressing over kale and massage the kale until it is well coated.
  4. For raw kale chips, arrange the kale in a single layer on a dehydrator tray covered with a teflex sheet. You’ll need two to four trays depending on the size of your dehydrator and the amount of kale you have. Dehydrate on 105° for six hours. Remove the teflex sheet and place the chips directly on the dehydrator tray. Return the chips to the dehydtrator for two more hours.
  1. For cooked chips, preheat oven to 300 degrees. Arrange kale chips in a single layer on a baking sheet lined with parchment paper. You’ll need two or three baking sheets, depending on how much kale you have. Bake until the kale chips begin to brown, about 10 to 15 minutes. Remove from the oven. If the chips aren’t totally dry, carefully flip them over and bake for 5 or 10 more minutes. Watch the chips closely to make sure they don’t burn.

 

 

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Kathy Hester’s OATrageous OXO Giveaway

 

oxo-giveaway-graphic-800pxI’m quite excited to be one of the hosts of Kathy Hester’s giant OATrageous OXO giveaway this week! To celebrate the upcoming release of her new cookbook OATrageous Oatmeals, Kathy has partnered with OXO for an epic giveaway of OXO goodies. One lucky winner will get a box of OXO kitchen gadgets and a copy of Kathy’s book. Just follow the instructions at the end of the post to enter. 

 

oatmeal-coverNot only was I a recipe tester for OATrageous Oatmeals, Kathy also included one of my recipes in the book! OATrageous Oatmeals will change the way you look at oatmeal, because Kathy Hester, shares recipes for dishes like Italian Veggie and Oat Sausage, Veggie Oat Taco and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel-cut oats. She also includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats. Every recipe I tried while testing was an absolute winner!

 

finalOATragouscollageIn addition to the OXO giveaway, Kathy has a special offer for those who preorder OATrageous Oatmeals. Pre­order the book for $15.06 and you have the chance to get over $25’s worth of goodies. Just be one of the first 100 people to email your OATrageous purchase receipt to oatrageousoatmeals@gmail.com with your full name, mailing address and phone number (for delivery purposes only). Kathy has some other surprises for everyone who pre­orders including an OATragous newsletter with not-­in-­the-­book oat recipes and special coupons.

 

Kathy has also shared a recipe from OATrageous Oatmeals with us today, as a little sneak peek of what’s inside the book.

 

sausage-crumblesSteel-Cut Oat Sausage Crumbles

makes about 2 to 3 cups

gluten-free, soy-free, oil-free

This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas.  The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It’s at home on a pizza or sprinkled over biscuits and gravy.

Ingredients:

  • 1 cup (237ml) water
  • 1/2 cup (40g) steel-cut oats
  • 2 teaspoon rubbed sage
  • 2 teaspoon marjoram
  • 1 1/2 teaspoon granulated garlic
  • 1 teaspoon basil
  • 1 teaspoon fennel seeds
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 to 1/2 teaspoon salt, or more, to taste
  • 1/4 teaspoon cayenne, or to taste
  • 1/4 to 1/8 teaspoon black pepper
  • 1/4 teaspoon ground rosemary or 1/2 teaspoon regular

 

Instructions:

  1. Preheat oven to 350 and cover a baking sheet with parchment paper.
  2. In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside.
  3. Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well.
  4. Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible.
  5. Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren’t trying to move it, just to make more places for steam to escape.
  6. Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula.
  7. Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time!

 

From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing

 

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Pinto Bean and Quinoa Sloppy Joes from Plant Power by Nava Atlas

Plant powerBestselling vegan author Nava Atlas has a new book coming out in September, and she’s giving VeggieGirl readers a sneak peek today with this recipe for Pinto Bean and Quinoa Sloppy Joes. Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes will be a must-have guide to transform your kitchen, plate, and life with more than 150 delicious and versatile plant-based recipes for every day of the year. Eating vegan doesn’t have to be about sacrifice and substitutions. With Plant Power, Nava celebrates the bounty of natural foods and teaches everyone—from committed vegans to those who just want more plants in their diet—how to implement a plant-based approach to their lives—easily, practically, and joyfully, every day. Plant Power will be available on Sept. 2, 2014,

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Pinto Bean and Quinoa Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well.

Ingredients:

  • 1/2 cup uncooked quinoa, rinsed in a fine sieve
  • 1 tablespoon extra-virgin olive oil or 3 tablespoons broth or water
  • 1 medium onion, finely chopped
  • 1/2 medium green bell pepper, finely diced
  • 1 1/2 cups cooked or one15- to 16-ounce can (drained and rinsed)
    pinto or red beans, coarsely mashed (or 1 1/2 cups cooked)
  • 15- to 16-ounce can tomato sauce or crushed tomatoes
  • 1 medium tomato, finely diced
  • 1 tablespoon reduced-sodium natural soy sauce or tamari, or to taste
  • 1 teaspoon agave nectar or maple syrup, or to taste
  • 2 teaspoons good-quality chili powder, or more, to taste
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 6 whole grain rolls, English muffins, or mini-pitas

 

Preparation:

  1. Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
  2. Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
  3. Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
  4. Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.

Serves: 4 to 6

 

Nutritional Information:
Per serving: 252 calories with oil, 223 without oil; 5g fat with oil, 2 g fat without oil; 400 mg sodium; 44g carbs; 9g fiber; 4.2g sugar; 11g protein

 

Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

 

What I Ate Wednesday – What I Ate Last Week

It’s Wednesday, folks, and you know what that means – it’s time to take a look at what I’ve been eating! It’s been a weird week, with rain, thunderstorms, and a few really nice days with very little humidity. I’ve been eating my usual salads and grilled sandwiches, with a few other things mixed in. Here’s what I’ve been eating:

 

Vegan Finger FoodsLast week I had a marathon cooking session with Vegan Finger Foods by Celine Steen and Tamasin Noyes. I made Sweet Potato Skins, Corn Fritters and Jalapeño Poppers all in one afternoon and we ate it all for dinner that evening. Every last bite of it was super delicious! Look for a book review on Chic Vegan soon.

 

Taco SaladIt seems that we have tacos every week, so every week I turn the leftovers into a taco salad. I think I’m starting to enjoy the salad more than the tacos. (Just kidding – that will never happen.)

 

Buffalo Ranch SaladBackyard Buffalo Caesar Ranch Salad from Terry Hope Romero’s Salad Samurai has been a regular in my date lately too. It’s so good that I just can’t get enough of it.

 

BBQ SandwichWhen grilling, we usually make veggie burgers, portobello peach sandwiches or kebabs, but we decided to try something new over the weekend. We grilled up tempeh and portobellos slices that had been slathered with homemade barbecue sauce and topped them with grilled onions and a slaw made from Trader Joe’s Cruciferous Crunch mix. This was quite the epic sandwich.

 

SangriaThere was some sangria to go along with our sandwiches.

 

CherriesOne of my favorite desserts this summer has been a simple bowl of mixed fruit with cashew cream. The cream is so quick and easy to make in the Vitamix – I just mix together cashews, water, a date, and some vanilla powder or extract. I actually don’t even measure what I’m doing, but pretty much just eye-ball it. Cherries are my favorite fruit, and they pair perfectly with cashew cream.

 

PeacefoodWe took a quick trip in NYC over the weekend and had dinner at Peacefood Cafe. We split an order of chickpea fries, Dennis had the monster cheeseburger and I had vegan crab cakes. Sadly, we were full after our meal and didn’t have room for dessert!

 

That’s what I’ve been eating. What have you been cooking up lately?

 

 

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Strawberry Lemon Sangria

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Sangria seems to be a summertime party essential. I serve this drink quite often at warm weather gatherings and it’s always a big hit with my guests. I’ve seen recipes that use sugary sodas and lots of white sugar, which I don’t think are needed since fruit added a natural sweetness. I like to use flavored sparkling water, as it adds a little extra fruitiness to the boozy drink, but you can use plain if you can’t find it. Fresh strawberries can be used in the place of frozen, but I prefer to use frozen fruit as it acts like ice and helps keep the drink cool while I prepare for my guests. 1 cup of rum makes this drink quite strong, so cut it in half if you want your sangria to pack less of a punch.

 

Strawberry Lemon Sangria

Ingredients:

  • 1 bottle white wine (make sure it’s vegan!)
  • 1 cup silver rum
  • 1 quart (33.8 oz.) bottle lemon flavored sparkling water
  • 2 tablespoons agave, or to taste
  • 1 bag (16 oz.) frozen strawberries
  • 6 lemons, thinly sliced
  • Ice

 

Strawberry Lemon Sangria

Preparation:

  • Mix together the wine, rum, sparkling water, agave, strawberries and lemon. If you aren’t serving the sangria right away, chill it in the fridge until you are.
  • Add the ice when ready to serve.
  • Serve and watch it disappear!

 

 

 

 

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Dr. Fuhrman