Vegan MOFO is over, and I feel like I can relax a little. This weekend was filled with fun as my husband and I got our Christmas tree. Then the next day I had Alexa and Justine over to decorate it and eat lots of vegan sushi. I thought today would be pretty laid back, which is has… but I am trying to tie up any loose ends since I am at week 39. In many ways this took forever and snuck up on me all at the same time.
Since Vegan MOFO took up so many of the posts last month, I have a little bit of a back log of articles to share (and read.) So sorry if these articles are pretty old. And I am trying to catch up on blog posts, which I may or may not get done before I go into labor. Who knows. Anyways, enjoy these reads.
This was just a little light reading for fun. This is a short list of interesting places that look like they would be amazing to visit. I do think it is funny that I can’t visit it because of politics, when realistically my bank account wouldn’t allow it anyways. XD
Nichole from Vegan Nom Noms put together a vegan cheesemaking guide on her blog. I have to say, these new choices for fermented vegan cheeses have been amazing. For Thanksgiving Jon and I splurged and got a bit of Miyoko’s smoked cheese for an appetizer. We served it yesterday, and Alexa seemed to really like it as well (Justine can’t have cashews so she wasn’t able to taste it T__T) I would like to try making some, but right now isn’t too great.
Another great article talking about how women’s health is ignored by the medical industry. Clearly PMS is real, and it is funny because I had less common symptoms and thought I might of been crazy. As gross as it is, every time I get my period I have major digestive issues and thought it was just in my head. Then sure enough one day my OBGYN asked if I get diarrhea as a symptom during my period it was a little bit of a sigh of relief. It wasn’t in my head and it wasn’t weird. Some symptoms might not be talked about in other cultures because they are simply taboo and not talked about.
I’ve heard some article posing that mood swings are not an actual symptom of PMS, and I can see that. I personally don’t get moodier but it makes sense that it would be a side effect from physical symptoms of PMS. If you cut your arm and it hurt, surely you would be irritable. So if you have cramping, why wouldn’t you be more emotional in the same way? I’ve talked about how some studies are showing that “pregnancy brain” might not be real, and honestly I think it is a way to play down any stress that a woman might have from a major life change. Same goes with saying mood swings are just part of PMS, whether real or not, it is used as way to ignore a person.
I was happy to see this article pop up on my news feed, especially because of the timing. I think many people forget how much of a omnivores diet is actually fortified with vitamins and nutrients. Think about mainstream cereals- lots of fortified vitamins. Milk has fortified vitamin D, and so on.
This SciShow episode and Science of Us articles both came out relatively close to each other. It is pretty interesting and actually is slightly making me regret dismissing hypnobirthing as bullshit. I guess it could very well work, which seems crazy to me. I would love to find more scientific research on hypnosis.
SciShow: 9 Scientific Cooking Techniques
SciShow has released a series of food/cooking related videos and this one was a lot of fun. There are various techniques (mostly unconventional) to make food fun. Most are vegan, though there is a fairly weird and gross “meat glue.” But otherwise I would love to try out many of the vegan techniques at some point. Some I’ve seen already on other blogs.
Yes, I have gotten quite bad at keeping up with Vegan MOFO, and this will be the last prompt that I will make a post for. I technically will be posting a review of How It All Vegan, which was suppose to be my favorite vegan cookbook. But this post was for the prompt “What was your first vegan meal?” Truthfully I probably had some vegan meals before I went “vegan.” I had spaghetti and tomato sauce plenty of times. But, when I first started my vegan journey in college, I remember making many meals from How It All Vegan and The Garden of Vegan.
So this dish is from The Garden of Vegan, and it has been altered a lot over the years. My culinary skills have gotten better, and my pantry has gotten larger. But this use to be my impress a person type of dish. Back in the day I use to live on 16th and Webster in Philadelphia. It is funny seeing how much it has changed, at the time we had a rowhome that had no neighboring buildings. It looks like there are now buildings sitting next to it. I was about a mile away from my classes, and even further from a lot of the grocery stores. I needed a bike pretty badly.
My roommate’s boyfriend was really into biking culture, and had a spare bike to give her. She had no intent of actually biking around, and the bike was much too tall for her. So like any college student, I chimed in if he was interested in giving me the bike…. for free. We struck a deal, he would give me the bike if I made him a vegan dish. He really couldn’t think of anything that didn’t have meat, cheese, or eggs in it. Naturally he loved the meal.
I still have my bike, though it is reaching the end of it’s usefulness. I hate biking in the suburbs because no one treats you properly on the roads. Plus we have a storage issue with the bikes, and I need to fix the wheel, which I am putting off.
As mentioned before, there has been lots of alterations with this dish. For starters, the pie cuts best when it has time to sit. In fact, these photos were taken the next day when the pie was really cold. You can also play around with all the veggies you pick for the inside, use whatever you have kicking around in your fridge and adjust cooking times.
I also have altered the pie crust quite a lot. I remember taking the dough and just squishing it around to fill in any holes in the past. But as I make more pie crusts for desserts, I’ve learned a few tricks. Mostly upping the fat and adding some besan instead of all flour. Sadly, I didn’t chill the dough long enough and didn’t flour the surface enough, so the pie crust is a little… funky looking.
I had a hunch that Thanksgiving would kill my Vegan MOFO mojo. And it did! XD It is pretty typical, especially since Thanksgiving rings in my panic mode of trying to get things done. It is hard not to do this because I am so use to working retail and knowing that I will be working more hours. But I guess there isn’t too much of a difference since I will be panicing to get everything done around the house before delivery day. I guess the plan is to finished the planned Vegan MOFO posts. So they will be delayed but whatever.
I am not kidding when I say I woke up on Thanksgiving, drove to Wegman’s to get a new loaf of bread for stuffing (mine got too stale), got a treat of a latte, then cooked until 12. Then I got to take a “break” by driving an hour to my parents, then stood around to make appetizers. Sat down a little for the parade, then cooked until dinner time. And then I worked the next day. XD I told my boss what my Thanksgiving was like and he just looked at me, then my stomach, then my face again with a look of disgust. Oddly standing around all day didn’t occur to me as a bad thing. ¯\_(ツ)_/¯
Then of coarse the next few days I’ve been all on my feet. I went into Philly for the V Marks the Spot Vegan Pop Up Shop, and Sunday was running around getting groceries and Christmas gifts. And today I had to go for my 38 week check up at the doctors.
Oh BTW- best part of the Thanksgiving Day parade was CLEARLY when Tony Bennet almost fell on top of Miss Piggy.
It’s almost there. I swear next pregnancy update will have lots of photos of a nursery! We got my sister’s old rocking chair, and my Father brought it in. Now, I am not sure if I mentioned on the blog, but my Father is good at enthusiastically lifting things, but not so good at moving things in a controlled manner. This has involved many dents with the walls in our new home. And I knew that my husband spent FOREVER patching up spots in the nursery, so when my Father wheeled in the rocking chair I cleared out a path for him to put it in living room. Good old Dad had a clear path but managed to 1) ram into our old desk and 2) make a nice new dent in the living room walls. Eventually Jon’s Father came over to help carry it into the nursery, and my sisters helped bring over the old toy box.
So what is left? Still some artwork to hang and I need to put together a little mobile with messed up mat board clouds that I got from work. I am not sure fully how I will hang them together yet. Also Jon is painting our last piece of furniture- a small bookshelf for all the books to read at night and for our pretty night light. We are hoping it will be finished painting and curing by the end of the week.
Yes, I am thinking ahead to Christmas. I already made plans with Alexa and Justine to come over and help decorate our Christmas tree. I love having the Christmas decorations up but this way we can enjoy the tree and know it is up before the baby comes…. which honestly could be any moment now. I keep hearing from people about how baby sometimes comes a week or two early, and truthfully I am slightly nervous, since my sister delievered her first daughter a month early (they were able to delay the labor, only to have her be delievered a week early still)
I also have been trying to get as much Christmas shopping done now. I got I think about half of it done, there is a few homemade gifts that I will be making, and I haven’t started that at all yet. So…. you know.
For week 36 the baby is the size of a Chihuahua dog. Truthfully, I don’t like this breed. No it isn’t because they are small or “yippie” but because I think they are very aggressive dogs and since they are small and cute, people let them get really nasty. But I will admit- I do think Long Haired Chihuahuas are super cute- especially in Santa hats.
Supposedly at week 37 the baby is the size of a striped skunk…. which seems wrong. I mean I thought skunks were pretty big? But I guess maybe not? I do have to admit- baby skunks are really stinkin cute!
Now it is all down to waiting I guess. I am still working, and trying to get as much done. We have SO many frame jobs, and I am only working a few more weeks. I am feeling a little stressed, even though it technically isn’t my problem. XD And to put in perspective how big a frame job we have coming up, let’s just say about 100+ frames need to be done by sometime in January. I have no plans of coming back until February. I am just assuming I will be super sleep deprived.
I should put together my hospital pack, and pretty much only put together what the baby can wear home from the hospital. XD I know I should be better about these things, but there is something in the back of my head that is just like “meh, I’ll pack it when I go into labor, whatever.” But I know I should get a few things in there- like magazines, snacks, slippers, you know stuff I don’t actually use while at home.
I am more interested in booze. Yes, I feel like I am always talking about it. I really wanted a drink during Thanksgiving since it is a time to have a special drink. I also can’t wait till I have some spiked egg nog. And today I bought a bottle of beer, sitting in the fridge, for when we get back from the hospital for celebratory drink.
I am finally feeling like I am starting to get my shit together. Sort of. I’ve been actually doing pretty well with Vegan MOFO, and one prompt Alexa was going to write up something but sadly she has been having computer problems. But even still, so far we got a post up everyday, except for one. Last year we missed 3 posts, so maybe this year we will only miss 1 (maybe 2.) Last night I was starting to wonder if my water broke (despite what you see on TV, it isn’t a huge splash) but by the next morning it was very clear it didn’t. At first I was freaking out that nothing was ready. So this weekend I might focus on making phone calls and getting things in order.
Well, I didn’t go into labor, which is good. I still have three weekends to get the nursery totally settled in (so close guys!) and I will be spending family bonding time before the big day.
I think I’ve mentioned in every single Thanksgiving Day themed post, that I don’t like the holiday. Frankly I don’t like the food much. Cranberry sauce? Why are we eating plain jam? Mashed Potatoes? What is this baby food? Pies? Meh, give me cake. I mean it is all find an dandy but I think it marks the beginning of the a marathon of holiday foods that all taste the same. Lots of thyme, rosemary, umami, and root veggies. Meh. I think that is why family does Mexican Christmas Eve. But my husband LOVES the food and holiday. So that means I feed into his love of mashed potatoes and pie even though I would rather not.
And even more luckily for him, his office has an office Thanksgiving lunch. He use to eat whatever they had before he went vegan. But this is the third celebration since he decided to go vegan. So we started a “pre-thanksgiving” tradition. Every year, before his office party we make a frozen “faux turkey” roast with one or two vegetable sides. We’ve tried tofurky, but so far my favorite has been the Gardein/Trader Joe’s holiday roast. Plus, the Trader Joe’s “brand” is cheaper, though it is really just Gardein with Trader Joe smacked on the outside. I’m cool with that.
This year we kept it pretty simple, we took some vegetables from our CSA and followed the instructions for a big roast. This gave us MUCH more veggies than we first anticipated. So we had some roasted turnips, parsnips, carrots, and celery (not from our CSA.) We then made a side of But I Could Never Go Vegan‘s sweet potato and brussel sprouts dish. The sprouts were from out CSA, which didn’t do too hot this year. Our stalk was more greens than sprouts, so we saved all of those and will probably do a little side with them another day.
This year Jon found out one of his co-workers is actually vegan (we thought he was just vegetarian.) So next year if they are both still working there, I will probably be making a bigger spread to bring in and share with his co-workers. Apparently other people at the office were commenting on how good the food looked.
Usually we get by for the rest of the week not cooking anything, which is totally okay with me. Leftovers all week leading up to the big cooking holiday? Okay! Actually I do cook, just usually things we aren’t going to eat. Like I cooked a whole pound of chickpeas (to make two chickpea tarts, one for thanksgiving, one for post baby), bake an apple pie, bake a pumpkin pie, you know, prep work.
If anyone wants to know, I’ve made a few other Thanksgiving posts- you can check them out if you so please:
Anyone else with a Pre-Thanksgiving or Friendsgiving tradition?
One of my family’s traditions makes my husband livid. I mentioned how I don’t like most holiday foods (just give me the booze plz!) but I love my family’s tradition of Mexican Christmas Eve. In my husband’s defense, our tradition is pretty weak. It started because my Aunt brought a piñata to Christmas Eve since she was in Mexico. Clearly if you are going to have a piñata you are going to serve Mexican food- or whatever American’s think is Mexican food. We were kids, so the tradition went for awhile, and as we got older we all decided we rather eat tacos over… whatever people eat the day before Christmas.
One of our family staples is chalupa. Now I can safely point out- this is not authentic at all. Not even in the “it’s made with pork so a vegan version isn’t authentic” way. No apparently when my Mother and Father lived in Phoenix Arizona, she was given this recipe. It was slow roasted pork recipe with beans that she served over chips with lots of toppings. Turns out, REAL chalupa refers to the shell, not the pork like I always believed. I can say I was pretty sure that the originals weren’t being served on doritos, like we did.
I have NO idea how wide spread this dish is. I assume it is largely known in the Southwest, and after some Googling, I do get some recipes that looks like the kind I grew up with. And hey I found one that even serves it over some fritos. Now that sounds American. The funny thing is that I grew up with almost EVERYTHING being made from scratch. Occasionally my Dad would make powdered boxed falafels, and we would use the boxes of couscous with the packets of seasoning, but we never had frozen tater tots, weird casseroles (okay maybe just tuna), not even green bean casserole. So it is a little bit of surprise that we have this family signature dish that revolves around doritos. Yes you heard me.
The highlight of the dish is really just you get to eat doritos for dinner. As many people can guess- doritos aren’t really vegan. Almost all varieties have whey powder in them, except for Spicy Sweet Chili. Wanna know something funny? My Dad tends to turn his nose at all the food I make, but he LOVES the spicy sweet chili flavored doritos. I haven’t told him yet that they are vegan. But we have more options, and some that are more healthful.
Late July has some great options out there. They have three vegan flavors- Bacon Habanero, Jalapeño Lime, and Sriracha Fresca (the photos are of the Jalapeño Lime BTW.) I think I remember reading that Beanfields have ALL vegan flavors. Please feel free to correct me if I am wrong. But they have nacho if that is what you are looking for. You could easily just use regular old chips and there are other brands out there that make flavored chips that are vegan.
Aside from junk food, the other reason why this is such a staple in my family is that it makes so much. You can make a huge pot and it feeds an army. Even my vegan version makes a whole bunch. And they are a lot like tacos, everyone can top them in a way they like. Which pretty much means you want to serve this dish with other typical taco toppings. I am talking about salsa, chopped tomatoes, onions, bell peppers, daiya cheese, vegan sour cream, lettuce, and avocado.
There are a few methods to the madness. You can either pile your chips all on the bottom, and top it off with everything. But sometimes you get chips that are too soggy. Yuck. But I do like SOME soaking of the chips, like maybe a corner. So I like to put mine to the side, then a bed of lettuce. Pile the toppings on the lettuce, and usually the juices move over to the chips.
You also need to decide on if you should put the toppings on the top or bottom. The bottom makes everything mix up together really well, but you get to pick a choose a little more if you put everything on top. I do recommend, if anything, to put your vegan cheese on the bottom so you get it all melty and yummy. Nothing is worse than cold daiya. Well, maybe cold cow’s cheese.
Sadly it is has been forever since I’ve celebrated it. See, Jon’s side of the family usually spends Christmas Eve with each other. But I’ve told Jon that if we ever host the get together, I am making all food south of the border. He knows the threat is real since I am armed with Viva Vegan. I’m going to throw everyone off who brings over some hummus and salad to contribute to dinner. “Oh, so we are having empanadas? Do cheesy potatoes go with that?” Answer- no, and that’s the point.
I hope everyone enjoyed this weird family tradition. I can’t really trace the cultural background for the dish, and there is no real logic to having a “Mexican” Christmas Eve.
I have something to confess- I hate holidays. I mean I LOVE Halloween, but I am not fond of the food traditions for American holidays. Unless I am making my own spread, I am not a fan of Thanksgiving. It usually involves me asking my husband what he wants, and then making it. My family on the other hand- seems to love it. But if you left it to me, I would rather be eating Chinese take out. I am pretty sure last year we had no Christmas dinner planned with family members and I told Jon all I wanted to Chinese take out. He thought I was kidding. I WAS NOT. We got home from his parents, and I sulked that it was too late to get general tso tofu, and he just stared at me in disbelief. He offered to get Chinese the next day, and it is never the same.
So my happy vegan memory was when I was able to get that Chinese take out. I can’t remember the exact year, but at some point in high school, I remember spending the 4th of July with my Mother. It was pretty un-American. We ordered Chinese food, watched Crouching Tiger Hidden Dragon, then watched the fireworks from our front yard (barely.) *sigh* Those days are over. Especially my favorite thing about the 4th of July, the fireworks display in Red Bank has been stopped, which is shame.
I don’t know what I got that night, but there is a good chance it was spring rolls, various apps, and possibly moo shu. I don’t know when I first discovered this dish, but it is one of my take out favorites. For starters you get SO much of it. It is pretty much a veggie stir fry that you serve in little pancakes with hoisin sauce. Traditionally you use pork, but any Chinese take out place will make it vegan, or any meat of choice.
I rarely get it anymore, mostly because I might get Chinese take out once or twice a year. But making it at home is super easy. In fact, it is much faster when you use a food processor to shred all the veggies. Make prep easy, and the clean up mostly just a food processor, wok, and cutting board. To make the recipe easier I used pre-baked tofu from a local tofu factory. But you can make your own 5-spice baked tofu.
Most everything is cheap and easily accessible in an American super market. But there are two ingredients that might be hard. The American version of this dish is served with a thin Chinese pancake called a spring pancake. I’ve read reviews saying you can find these in the refridgerator section of Asian food markets. You can use a flour tortilla that you would use for a taco (that’s what I did) or you can serve it next to rice, which is the traditional Chinese way of serving the dish.
I used small oyster mushrooms for this dish, but you can use any type of mushrooms you like. I would try and stick to something like button mushrooms, shiitake, or baby bellas. Thinly slice the mushrooms so they are small and fit well in the wraps.
Okay, I know this is a stretch for the prompt. It is suppose to be something grey, which is actually pretty hard to make. I guess I could make biscuits and gravy, but that’s a regional meal that have never looked appetizing to me. But the prompt made me think right away when I worked at Animo. The owner Joe, would get there pretty early, around 5 or 6, with a 30 minute drive. So he usually asked one of the workers to make his morning smoothie.
Well, since he owned the shop, he went NUTS on the add ons. One day we figured out the price of his smoothie, and I think ended up being something like $16 smoothie. So what was in it? I remember it being something like a cup of unsweetened almond milk, a scoop of spiru-tein, spirulina, an acai puree packet, a banana, fresh strawberries, and sprouted flax seed. I kid you not when I say the drink was cement grey. But as you can see- there are lots of expensive ingredients!
My drink is still pretty intense, but not as pricey. I have pumped it with lots of awesome foods that are perfect for any pregnant lady. For starters I have a soy milk base that is high in protein, but is fortified in lots of goodies. I am getting most of my calcium from the milk, and sure it is fortified, but cow’s milk sold for humans has been fortified with vitamins and minerals as well (particularly skim milk). I have also found that soy milks are now often fortified with B12, which is a nice add on. And if anyone is wondering why calcium is such a big deal, it is pretty much the only thing that a baby “leeches” from the body. A good diet while pregnant is always strongly encouraged because what you eat makes a different of what the baby eats. If you don’t eat much vitamin K, the baby isn’t going to take if from your body. For some reason calcium is different. Technically pregnant women don’t require more calcium, but if you aren’t hitting your daily requirements, you might want to start focusing on your intake.
Then we have the more “supplemented” foods that I add in- spirulina and DHA omega-3s. Many studies show that DHA helps with brain development with children, and that is partly why you have so many people saying to eat fish while pregnant. But vegans can cut out the middle man and just jump to the direct source of DHA- algae! I toss in 10 drops of Deva’s DHA liquid vitamins. To be perfectly clear, we as humans make our own DHA. Some people speculate that it is possible that humans can’t produce enough DHA during certain times, like if you are sick or pregnant. So I take the better safe than sorry approach. You can easily leave out this ingredient.
If you have read my spirulina page, you will know that algae is really high in iron. This is perfect for a pregnant lady who needs a whopping 27mg of iron! To put that into perspective, most women who haven’t gone through menopause need 18mg, and most everyone else needs only about 10mg or less. So it is helpful to pack a big punch in one food source. One teaspoon of spirulina powder gives 7mg of iron!
Where else am I getting the iron? Well, chocolate! Yes, chocolate has lots of iron in it, but it often isn’t talked about because we normally make desserts with chocolates. This smoothie doesn’t have much added sugar or fats, so it is a healthy way to eat lots of cocoa. I like to use a mix of cocoa- one tablespoon of normal cocoa powder, and 2 tablespoons of special dark chocolate. The special dark helps keep a “chocolate” color next to the greens, but it usually has higher levels of iron than regular cocoa. So that adds 4mg of iron. What’s next? Greens! I switch the greens I add to my smoothie according to what looks good at the store. Sometimes chard, sometimes collards, sometimes kale. Whatever really. That will usually add about 1-3mg of iron.
Now this shake isn’t the only way to add lots of iron to your diet. The Full Helping has a great page devoted to the specifics of iron intake, and great combos to build up your iron intake. I strongly recommend checking that out if this is something that concerns you. Keep in mind that many pregnant women, vegan or not have problem with low iron levels. Between my two blood work tests, I have never been told I test for low iron levels. I think I have this shake to thank.
So what’s the nutrition? Well, funny thing is that keep forgetting that I am pregnant, so I added some nutritional facts on the blog earlier for Vegan MOFO, and the percentages are wrong since they are calibrated for my pregnancy needs. Oops. But I will keep that since I am promoting this drink as one perfect for pregnancy! Quick macros- 47 grams of carbs (14 grams fiber, half of the daily requirements), 10 grams fat (100% omega-3, not including the DHA supplements), and 17 grams of protein (almost 30 grams if you add two tablespoons protein powder). I left the screen capped specs below, and take note that the percentages are for a 9 month pregnant lady, so if you are an average woman, you are probably getting most of your iron from this shake (the suggested for women ages 18-40 is only 18mg, everyone else needs about 8-10mg)
I remember reading some blogger saying that every vegan cookbook has some sort of corn chowder. Clearly I didn’t get the memo. I think I’ve only made this corn chowder in my whole adult life. The recipe is originally from Vegetarian Planet, a super old school book my mother gave me when I went vegan. My mother is not a vegetarian, but you can blame her for my open mind to veganism. I probably ate less meat, and I probably ate a wider variety of food than most children. This cookbook has always been on our shelf. I never thought it was weird until my husband shot me a weird glance when I mentioned cooking couscous for dinner. I mean every small American child eats couscous right? No? He also hadn’t heard of knishes before, which is one of the rare potato foods I actually like. But then again, I have a thing for food wrapped around a dough.
Anyways, what I love about Vegetarian Planet is that the recipes are written by a meat eater, but aren’t bland. Most omnivores who make a vegan recipe always taste like it needs a little something extra, or it is so low calorie it is almost pointless. But Didi Emmons just loves vegetables, and isn’t afraid of a little fat and calories. In fact this recipe calls originally for 6 cups milk with the option of replacing a cup of milk for heavy cream. No thanks, but I like your enthusiasm Didi.
I am also not against “fake” foods, but I do like when vegan cookbooks stay away from them. Why? Well, it just makes everything seem more approachable. I think when transitioning to a new diet, having a whole new world of wheat gluten, soy products, and fake cheese can either be fun, comforting, or intimidating. I feel like if a person who wants to go vegan could easily pick up this book and cook almost anything from it without many new products (you probably would need to remove cheese, or sub soy milk/fake butter.)
Todays prompt was all about cooking with colors we rarely make, and even though the past two posts have featured some intense yellow, I don’t actually cook with that color that often. This was my attempt to make something yellow. And color perfectionist me is just unhappy with how green and brown it is. Damn my background in color theory. But close enough right?
So how does my recipe differ from the book? Well, the original recipe uses 6 cups of milk, and I couldn’t blow that much cash on a dinner! So I cut down to 4 cups soy milk and 2 cups vegetable broth. The recipe also is suppose to use fresh corn and their stalks. But I made it so you can make it in the winter, when you probably want to eat a rich cup of hot chowder anyways. So it uses frozen corn.
There are also nice chunks of sweet potatoes in there. I wanted to use a white sweet potato, but I grabbed an orange one instead. Oops. That’s the problem with my CSA, I tend to mix up my white and orange sweet potatoes up by the time I get home and they all just get mixed together. It isn’t that big of a deal except for the different cooktimes.
Anyone else use a non-vegan cookbook often?
Make a meal with complimentary colors? Yes please! I thought red and green might a smidge too easy, since red and green are found so easily in plants. But blue is practically impossible (and I find that orange is such a subjective color) that I went for yellow and purple. Sadly purple is kind-of a subjective color as well. I mean I find that that beets kind-of have a deep purple color, but some people will just say they look red.
Okay I know, I’m stretching it! But the end results does look quite impressive?
So what the heck is in my bowl? Well, clearly there is some brown rice, because I probably should be eating that right now more than white rice. Then I paired it with tandoori tofu and curried beets. I actually thought of using the recipe because of My Cat Loves Daiya, who made a batch of the tandoori tofu from Vegan Eats World cookbook. BTW she made quesadillas with them and they look AMAZING! Anyways, if you want to give this tofu a try, the recipe is available on Terry Hope Romero’s blog.
But what did I make? Well, the curried beets were my brainchild. They are pretty easy to make, and a quick side dish to put together. The longest thing was to thinly slice the beets, but you can use machines to make it easier for you. Since the cooktime and clean up for this dish is pretty easy, it makes a perfect side dish. The garam masala and coconut milk really cuts into the earthiness of the beets for any of the haters out there ^__~
As for nutrition? These guys are pretty awesome. Yeah sure, these numbers don’t seem impressive. I mean one thing to keep in mind is that I have the percentages set up for a pregnant woman (aka I need more of like everything) but if you look at the mg numbers you will find that get a good amount of bang for your buck. Especially for something that is just a side dish.