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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What I Ate Wednesday

I can tell another week has gone by, because it’s time for What I Ate Wednesday once again. It’s been a week full of heat, humidity and rain. On days when the temperature has been bearable, we’ve been outside grilling, but otherwise I’ve been inside in the air conditioning eating salad. I have turned the oven on a few times, but not for very long, because even with central air, the kitchen just gets too hot. Here’s a sampling of what I’ve been eating…

 

TartAfter making last week’s Asparagus and Tomato Tart, I had leftover fillo dough. I also had some broccoli and cauliflower, so I made a Green and White Pizza, but with fillo instead of pizza crust. This was incredibly delish, and think fillo should be used for pizza crust more often!

 

SaladThere have been lots of big salads recently. Elaine Benes would be proud! This one combines steamed and raw vegetable and has a tahini dressing.

 

Grilled VeggiesWhen the temperature isn’t insane, we can be found in the backyard grilling up veggies. This meal consisted of a grilled black bean burger, zucchini, peppers and onions on a hearty roll, asparagus, corn, and a little bit of cole slaw.

 

KebabsWe also grilled up some tofu and veggie skewers, which were marinaded in a lemon pepper sauce.

 

Pepperoni Pizza SaladAlso on the menu were Tempeh Pepperoni Pizza Salads from Terry Hope Romero’s Salad Samurai.

 

TacosWe celebrated Taco Tuesday with black bean tacos from our favorite local taqueria, Tinga in Montclair.

 

Kale ChipsI also made my first batch of Kale Chips of the summer. I can’t believe it’s July and I haven’t made them yet. In years past I’ve had kale chips in the dehydrator pretty much on a daily basis. I’m not sure why I tend to only make them in the summer, but I do.

 

 

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

 

 

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Raw Kale Slaw

Raw Vegan Kale Slaw

When I first started this blog, I had just been diagnosed with food sensitivities, and I wanted to document how I was dealing with them, what I was eating, and how I was feeling. (I now don’t believe my so-called sensitivities weren’t very serious, and that most of the symptoms I was suffering from were due to an ovarian cyst attached to my intestines, but that’s the subject of another post.) I didn’t really type out recipes back then, but I had done a sort-of recipe post for kale slaw, a favorite summertime side dish of mine. I made this dish quite often in the summer of 2010, when I did the original post, and I remember taking it to a potluck where it was gone in seconds, and guests were upset that I hadn’t brought more with me.

 

Looking back my original post now, I’m wondering if I really did use that much mustard, and it seems like it must have been a little on the soggy side with that much water in the dressing. I’ve reworked my original recipe to make the dressing a little thicker and less mustard-filled. If you like your slaws with less dressing, just add a little of it at a time until it’s too your liking and save the rest for another salad or even a sandwich. Shredding the kale and carrots goes faster if you use a food processor.

 

kale slaw

Ingredients:

  • 1 cup raw cashews, soaked for 2 hours or more
  • ¼ cup water
  • ¼ cup lemon juice
  • 2 tablespoons mustard
  • ½ teaspoon sea salt
  • 1 garlic clove
  • 1 large bunch of kale, shredded or cut chiffonade style
  • 2 carrots, shredded or julienned
  • 2 tablespoons sesame seeds

 

Preparation:

  1. In a high-speed blender, mix together the cashews, water, lemon juice, mustard, salt and garlic until smooth. If the mixture is too thick, add a little more water, a tablespoon at a time.
  2. Mix together the kale and carrots in a large bowl. Add the cashew dressing and mix until the vegetables are thoroughly coated. Sprinkle the slaw with the sesame seeds
  3. Refrigerate for an hour or two let the flavors mix.
  4. Serve cold or at room temperature.

 

 

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What I Ate Wednesday

Up until the previous week or so, we’ve been having a pretty mild summer here in New Jersey. I’m not much of a “fun in the sun” person, so I typically spend summers hiding from the heat indoors with the air conditioner on, but June was rather pleasant, so I’ve been outside a lot most of my meals were eaten outside on the patio or cooked out on the grill. Last week saw a change in the weather though. We had scorching heat, unbearable humidity, and a few really awful thunderstorms. Meals were brought back indoors, and I even did a bit of cooking on the stove. Here’s a sample of what I’ve been eating:

 

Asparagus TartAsparagus and Tomato Tart. This was a rainy fair experiment, and a delicious one at that. The sun came out just in time to take pictures of this summery meal.

 

Backyard BuffaloBackyard Buffalo Rance Caesar Salad. I’ve made this dish from Terry Hope Romero’s Salad Samurai a few times now. It’s so good that I can’t bring myself to move on to other recipes in the book!

 

Greek PizzaGreek Pizza with Tofu Feta. This was a redo of a recipe I made a couple of years ago using store-bought feta. I can’t find that brand of cheese anymore, so I created a similar taste using tofu and redid the recipe for Vegan Pizza Day.

 

TacosTacos! This dish was comprised of a few recipes I tested for my friend Annie, who’s working on an awesome new cookbook.

 

Taco SaladTaco Salad. Taco leftovers become taco salad.

 

Potluck PlateVegan Potluck Plate. Once the sun finally did come out, I headed to Pennsylvania for a potluck birthday party for my friends Lydia and Mauro from From A to Vegan. There was so much food that it wouldn’t all fit on one plate, and I certainly couldn’t fit it all into my belly! This photo shows just a small sampling of what was on hand.

 

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

 

 

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Asparagus and Tomato Tart with Cashew Ricotta

Asparagus Tart with Cashew Ricotta Sometimes finding new recipe inspiration can be difficult. Most people draw on meals of their childhood and veganize family favorites. I grew up eating a lot of boxed macaroni and cheese, rice-a-roni, and frozen TV dinners, which I have no desire to recreate. I do sometimes get inspired to veganize dishes when looking through non-vegan magazines, as is the case with this Asparagus and Tomato Tart. I recently came across a recipe that looked quite tasty while flipping through Self magazine, but it used frozen puff pastry, two kinds of cheese, and eggs. It wasn’t too difficult to veganize, and the resulting dish was fresh and light and perfect for warm summer days.   OLYMPUS DIGITAL CAMERA Ingredients:

  • 2 cup raw cashews, soaked in water for two hours or more
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon sea salt
  • 6 tablespoons water
  • 10 sheets of 13”x18” fillo dough, thawed according to the package
  • ¼ cup + 1 teaspoon olive oil, divided
  • 1 bunch asparagus (about ¾ lb)
  • 1 large tomato, thinly sliced
  • Salt and pepper to taste
  • Zest from one lemon
  • 5 or 6 fresh basil leaves, chopped

Asparagus Tart with Cashew Ricotta Preparation:

  1. Preheat the oven to 400 degrees.
  2. To make the cashew ricotta, process the raw cashews, lemon juice, nutritional yeast, sea salt, and water in a food processor until fluffy and ricotta-like. This could 5 to 10 minutes. You may need to stop the food processer and scrape down the sides with a spatula a few times. Set aside
  3. To make the crust, Line a baking sheet with a piece of parchment paper. Lay down one sheet of fillo dough on top of it. Keep the rest of the fillo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
  4. Gently roll the edges of the dough in towards the center to form the crust’s rim. Brush with a small amount of olive oil to help keep it in place.
  5. Carefully spread the cashew ricotta over the crust. You may need to use your hands to avoid tearing the fillo dough.
  6. Layer the tomato slices to top of the ricotta.
  7. Trim the tough ends off the asparagus. Gently toss with the remaining teaspoon of olive oil. Layer them on top of the tomatoes. Press down lightly to ensure the veggies are firmly in place in the ricotta. Sprinkle with salt and pepper.
  8. Bake for 20 – 25 minutes, until the crust is golden brown.
  9. Sprinkle the cooked tart with lemon zest and chopped fresh basil leaves.
  10. Using the parchment paper, carefully slide the tart from the baking sheet to a cutting board to slice it.
  11. Serve and enjoy!

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Dr. Fuhrman