Tag Archives: vegan

Curried Chickpea Salad

November 13, 2014

Say what you will, but I find that there is almost something artistic about a messy work space in the kitchen.

I have been so bored with food recently…and that’s saying a lot! I have wanted to try out new recipes but my budget has been tight and I have had so much going on that I haven’t had the time to do anything, or at least it’s felt that way. Yesterday I buckled down and decided that no matter what – I was going to make at least ONE new thing to eat! I have gotten my body in the habit of trying to eat (or at least ingest) something green once a day and when I don’t get to do that it makes me grumpy. While there wasn’t too much green in the foods I ate yesterday I at least know that what I made was vegan/vegetarian recipes AND they were on the healthier side!

I found this recipe on Pinterest (originally from The Simple Veganista) and tweaked it a bit. I had been eyeing the recipe for a while and decided that yesterday was finally the day to try it out! I always tend to think of even the simplest recipes as time consuming, mostly because of all the chopping they would involve (I tend to add more vegetables or more of a vegetable even if it isn’t called for), and let me tell you…this is SO SIMPLE. There are only 3 ingredients that need chopping – if that even, and the curry sauce is really easy to make as well.

I am so excited because I have even more for the rest of the week! Can you say LUNCH?

The only ingredients that were listed in Julie’s recipe were chickpeas, carrots, scallions, raisins and cashews. I obviously included the chickpeas and carrots, but replaced the scallions for the sweet onion that I already had in the kitchen and replaced the raisins with dried cranberries (or “craisins” if you will). I am not a huge fan of raisins and knew that these would give the right sweetness that Julie used the raisins for in her recipe. I also stuck with cashews because they are delicious. I also added some chopped up radish for an extra crunch and added flavor. Radishes are vegetables that I love but I never seem to use them in recipes that I end up making at home.

When I threw all of the ingredients for the curry sauce (curry powder, garlic powder, a pinch of salt, lemon juice and hummus) together it all seemed a bit too curry-ish, which I find is hard to accomplish most times. It may have been the hummus I used, I usually like Sabra as my go-to hummus, but this time I had just used the leftover Trader Joe’s (surprise surprise) hummus I had in the refrigerator. The texture was a bit off and it seemed quite salty, so I read Julia’s notes and she mentioned adding maple syrup or any liquid sweetener to take that edge off. After I added a smidge of my Trader Joe’s Maple Agave Syrup is was PERFECT. I put the salad on bread, made it into a sandwich and brought it to work. It’s a wee-bit messy because chickpeas are big and round**, but if that’s the only thing I had to complain about then I would say it all worked out pretty well.

I will definitely be making this dish again and I am so excited to be keeping up with The Simple Veganista! I always love discovering new blogs and it’s equally as lovely to find out that the recipes they post are delicious. I recommend this for easy lunches, and the recipe makes a decent amount so you’ll have it for a few people or a few days!

** QUICK NOTE FROM JEN: I’ve made some chickpea salads in my day. I recommend mashing them quickly before stirring in all the veggies and such. Just get a few crushes to help them stay together in a sandwich.

Posted by Alexa in Food Review Tags: carrots, cashews, chickpea curry salad, chickpeas, craisins, cranberries, curry, pinterest, radish, sweet onion, The Simple Veganista, vegan, vegetarian

Quinoa and Lentil Sloppy Joes

November 4, 2014

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Oh man! I am so excited to be back! Our host had too many sites on their server, which is why our page was taking so long to load. So for one week the site was locked, and we couldn’t make any changes, but it was still viewable. Then we had to spend another week with the site being 100% down. It was awful and I was itching all week to work on the site.

But now the site is back up, and everyone can see our new link buttons on the side, and our big ass blog directory! But first let me share this super easy recipe.

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This recipe I’ve been holding on to for awhile now. It just seemed a little boring. I mean sloppy joes? With lentils? I mean don’t all vegans know about this? Surely?! Well, I gave some leftovers to my husband for work and everyone at his work commented on how clever it was. Sometimes when you are drenched in a subculture, you forget what is or isn’t common.

So even though this dish isn’t something uncommon with vegan blogs, I think it can still reach others to give inspiration. The recipe is also really non-vegan friendly- meaning if you are a non-vegan and you making something for your vegan guests, this is a great option. Quinoa and lentils are pretty frequently used in recipes, and the only “hard” work is reading the buns ingredients to make sure there aren’t any eggs or milk in them (which milk is often added to pre-made breads!) I used sprouted buns, but they taste best with the cheap fluffy white buns.

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Posted by Jennifer in Recipe Tags: lentils, peanut-free, quinoa, red lentils, soy-free, tomatoes, vegan

2 comments

Quinoa Cauliflower Plate with Peanut Sriracha Sauce

October 14, 2014

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Hey everyone … I finally MOFO’d!!! (It was definitely in September I SWEAR.)

I won’t lie to you, I have never actually made my own vegan meal before. That’s crazy right?! I have always just thought they would take a lot of time to prepare and I normally don’t have all of the ingredients that are necessary for them. When September rolled around Jenny told me about “Vegan Month of Food” and recommended that I try out a vegan recipe. I was definitely up for the challenge and then I found out that the recipe I made…wasn’t challenging! I was actually really proud of myself by the time it was done, and I like to cook, so I was happy during the entire preparation process.

I stumbled upon this recipe from Vegan Richa via Jen. She’s been following her (beautiful) blog for quite some time and now I am going to make it one of my favorite blogs too!

For some reason I never seem to remember how much I love cauliflower until it happens to be in a dish that I make. I know that it’s really good for you, but I think I always find it to be daunting when I see it in the grocery store and figure I’ll never finish the whole head. After preparing the cauliflower for this recipe I have continued to make it that way up until it was all gone. Hurray! This vegetable is just so versatile that I actually found myself saying “wait…save that because you could use it for this dish instead”.

I also love collard greens, but I find that I have a harder time figuring out how to prepare them as well. I have only ever had them once before this, and it was when my Step-Mother prepared them (oh, they were delicious) for us when my parents were living in South Carolina. I like the bitterness of the leaf as well as feeling like I am eating something good for me. Lettuce can be tricky sometimes! Anyway, this was also very easily prepared – just throw your greens into a pan with a smidge of sesame oil, pinch of garlic salt and a pinch of salt and you just wait until they are a bit wilted. Done! Delicious!

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I’d made quinoa before, and while this was an easy preparation it never occurred to me to add things in while it was cooking. I don’t know why though, I guess it’s only because I never add anything to rice while it’s cooking and I make them the same way? The world may never know.

The only thing that was REALLY intimidating me throughout this experiment was the Peanut sauce. On Richa’s site the recipe originally called for almond butter, which I neglected to purchase. Luckily Richa mentioned that the almond butter could be substituted for with peanut butter! I love peanut butter!

I would definitely make this recipe again. It was a hit with everyone who tried it out and it was extraordinarily easy to make. I also think it has enough flavor but isn’t too intrusive so everyone can give it a taste without fear of disliking it. Thanks Richa! I will certainly be browsing her blog for more delicious recipes sometime soon.

*Note: I actually had extra food after making this meal, which was great! I saved some for Mr. Ian to bring to work for lunch, and the rest I saved for myself for lunch! The only thing I didn’t have leftover after giving Ian his portion was the collared greens, and this recipe is so simple that all I had to do was throw it in the pan with some garlic powder and oil and it was done in just a few minutes. I was so so pleased with the overall outcome of this dish.

Posted by Alexa in Reviews, Vegan Mofo, Vegan Mofo 2014 Tags: cauliflower, collard greens, peanut sriracha sauce, quinoa, sriracha, vegan, Vegan MOFO, vegan mofo 2014, vegan richa, vegetarian

Alexa Asks, Jen Answers #3: Protein, man, protein!

October 3, 2014

Alexa is working toward a vegetarian diet, and is loaded with questions. Jennifer’s got answers. We talk about anything as long as it is vegan. Are tattoos vegan? How do I politely not eat Thanksgiving dinner? How do I order without pissing off the waitress? We know you are dying to ask!

How much protein do I REALLY need? How concerned should I be about my daily protein intake?

The first question any vegetarians and vegans alike get asked is “Where do you get your protein?” Americans in particular are obsessed about protein, especially when it comes to animals based-protein. Oddly no one asks the average American where they get their fiber and vitamins.

The average female needs 45-60 grams of protein while males need 50-70 grams. The number might seem high, but it is easy to reach these numbers. Many people get scared about protein intake since we are taught that to look at food in rigid categories- proteins, carbs, fats, etc. The US government reenforces this with their food pyramid and my plate. Both are charts with specific categories. Well there is technically protein in your vegetables and grains. More than what you might expect.

Let’s pretend you ate 15 bananas in one day. That would roughly be 2,000 calories, assuming if the bananas were big. That is the recommended calories the average woman consumes. She would of consumed 25 grams of protein, which is over half the required amount for the day. No, that’s not enough, but probably more than what you were expecting. And once you add all the numbers up, you’ll hit your protein requirements fast.

If you are worried about your protein, try downloading an app to your phone. Keeping track of what you eat for a few days will give you an idea how much protein you end up eating. Then you can decide if you need to eat more or less protein. There are various apps, whether it be a calorie counter, protein counter, etc that will keep track on basic nutritional information.

Why does protein get so much attention? Well, it might be because active people obsess over protein intake. If you talk to anyone in crossfit or weight lifting you will get a first hand experience with the obsession. They aren’t wrong though. The more muscle you tear, the protein you’ll need to heal yourself.

But take two things into consideration. One is that the more calories you burn, the more you’ll eat. Which means more protein consumed. The second point is that certain forms of exercise require more protein. Workouts that are heavier in cardio and endurance need more carbs for energy levels, while weight lifting or “power” workouts will need more protein to build muscle.

So where does it leave you, the average person? Truthfully, the average American doesn’t need much protein if they have a very seditary lifestyle. But you may want to amp up your protein on days were you are particularly active, like moving days, or yoga class. If you notice your muscles are consistently soar after workouts, upping your protein may help.

And always remember there is such a thing as too much protein. Just like anything you eat, too much is bad.

Posted by Jennifer in Alexa Asks, Health Tags: alexa asks, protein, vegan

2 comments

Alexa Asks, Jen Answers #2: Is Vegan Cake Still Yummy?

September 24, 2014

Do you think Vegan desserts are harder to pull off? I have had some vegan desserts where the texture is a bit mealy and gross, and some that you wouldn’t even be able to notice the difference between that and a “traditional” treat.

Wow. It sounds like your friends are terrible bakers. I’ll give you a quick example of an everyday vegan baked good. Oreos. Bet you didn’t know those were vegan? It’s been that way for years. So why are there so many bad vegan baked goods? Although vegan alternatives can work well replacing butter, eggs, and milk, there may need to be minor changed to original recipes. That means converting Grandma’s chocolate chip recipe might not be as simple as 1 cup dairy milk to 1 cup almond milk. There is a lot of trial and error. It helps to understand the role of each ingredient in a recipe.

Eggs: These guys are a binding agent in cakes and cookies. There are a huge array of replacements out there including, tofu, fruit, veggies, powders, flax seed, and more. Egg replacement is a little more tricky in frostings and meringues. Fork and Beans has a great in depth page on egg replacements.

Butter: It adds flavor and fats. Traditional baking is already making a shift away from butter as oils make a more moist and tender cake. But vegan margarines and shortenings are available and can be subbed pretty easily. Again, Fork and Beans has a great page about non-dairy fats in baking.

Milk: Usually milk is used to add more protein to baked good but most essentially moisture. Since protein is important sometimes soy milk triumphs over other substitutes. But sometimes, it doesn’t make a difference and any other milk replacement works fine such as rice, almond, oat, or hemp milk.

So what are the major pitfalls of baking and picking a vegan recipe? Well, for starters, implement good baking practices. Weight flours, level measuring cups, completely preheat the oven, etc. If you are making bad cake with butter and eggs, you’ll make bad vegan cake.

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Posted by Jennifer in Alexa Asks, Health, Vegan Mofo, Vegan Mofo 2014 Tags: alexa asks, baking, baking tips, kitchen basics, vegan, Vegan MOFO, vegan mofo 2014

5 comments

Tomato Eggplant Soup

September 12, 2014

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This recipe has been lurking for over a year now. I made a vegan eggplant and tomato soup over a year ago. It was amazing. So amazing I thought it would be something really nice to make my friends when they came down for my wedding. But I couldn’t find the recipe again. The soup was okay, but not quite the same as the first time. Alexa might remember this soup when I put alphabet noodles in it. Maybe not.

After a few trials I found the perfect amount to get the right consistency. This gives all the same vibes as the out of can tomato soup we all grew up with, but with a more adult twist. White wine, eggplant, and carrots give the soup a complex flavor that doesn’t take away from the tomatoes. I like to pair it was something rich and fatty. Like a vegan grilled cheese sandwich or bread with avocado spread on top.

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The only reason why it took me so long to post this recipe was the photos. I like to keep skins on when roasting and eating veggies. Needless to say red plus purple doesn’t make a pretty color. I eventually found time to peel the eggplant, giving a vibrant red soup. You don’t need to peel the eggplant, but if you like your food to be souper pretty, go for it (did you see what I did there?)

I wasn’t sure if I was going to even post this recipe on here since it was so simple. The flavor isn’t drastically different from normal tomato soup. The ingredients list is short. What does my soup have to offer?

Well, I am being a little selfish here. I am always loosing this recipe. So I am mainly getting it written down for my own records. So I don’t care what any of you guys think of this recipe. I am doing this for me. Side note, don’t forget the salt guys! The soup in the picture kind-of sucked since I forgot to add the salt and pepper. Ugh. Continue reading →

Posted by Jennifer in Recipe, Vegan Mofo, Vegan Mofo 2014 Tags: carrots, eggplant, plum tomatoes, soup, tomato, vegan, Vegan MOFO, vegan mofo 2014, wine

3 comments

Alexa Asks, Jen Answers #1: Hardest Foods to Give up?

September 11, 2014

Alexa is working toward a vegetarian diet, and is loaded with questions. Jennifer’s got answers. We talk about anything as long as it is vegan. Are tattoos vegan? How do I politely not eat Thanksgiving dinner? How do I order without pissing off the waitress? We know you are dying to ask!

Hey Guys, I am starting to feel that people are starting to honestly read this blog. People are leaving comments that aren’t spam, and articles are being read. On top of that, I got my first SLR (Single Lens Reflective) camera, which means our photos are going to be much better. So I feel like the blog is working more towards where I imagined it to be.

Which means we are adding new segments- Alexa Asks, Jen Answers. Here Alexa asks common questions and I puts my know-it-all-ness to action. Some questions might not actually be from Alexa, but commonly asked questions that I would commonly hear in the past. So let’s get started with question number one:

What were the hardest foods to give up when going vegan?

There are two ways of looking at this question. One way is what is the hardest thing for other people to understand that you can’t eat. This is something that affects you at restaurants and family get togethers. The second way of looking at this question is what is personally the hardest thing for you to stop eating.

For the first question, dairy is the hardest thing for people to stop serving you at family functions. I think meat, fish, and eggs are pretty straight forward- they are or will be animals. Lard, honey, and gelatin are a little less obvious but not as commonly used in modern kitchens. But no matter how many times I say I don’t eat milk, I find cheese in my kale salad or butter melted on the veggies. Traditionally, European cuisine uses meat or cheeses as the focus points in meals. So many people are unsure what to put in the dinner to make it pop.

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Posted by Jennifer in Alexa Asks, Health, Vegan Mofo, Vegan Mofo 2014 Tags: alexa asks, giving up foods, vegan, Vegan MOFO, vegan mofo 2014

Mint Pattypan and Cherry Tomato Linguine

September 10, 2014

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Can I first point out that I got a new camera? I am very excited. I majored in film and video in college so I love total control. I didn’t get that with an iPhone. There is so much joy in zooming in knowing the quality will be just the same, and being able to focus on whatever you want. The photos speak for themselves really.

I was so excited when I finally got the memory card for my camera that I started snapping away. This dinner wasn’t originally something I was planning on posting, but I think it turned out pretty good. I am hesitant to post some pasta recipes since they are so simple. But a lot of thought was put into which ingredients to use. So I ended up with something that was powerful in flavor.

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Posted by Jennifer in Recipe, Vegan Mofo, Vegan Mofo 2014 Tags: cherry tomatoes, linguine, mint, pattypan squash, peanut-free, soy-free, summer squash, vegan, Vegan MOFO, vegan mofo 2014, yellow squash, zucchini

30-Minute Vegan Mushroom Hot Pot

September 5, 2014

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I have been plagued by this question- would Sailor Moon be a vegan? I feel like she would. So far I’ve only seen her eat mochi and toast, and that is in fact vegan. Actually, that’s not true. She is always eating generic bento boxes, which probably has some meats or fish packed in there. But I blame Usagi’s Mom, she is the one making the meals. I just picture Usagi sitting in her room eating lots of mochi and Earth Balance Mac and Cheese.

Realistically Sailor Mars would be the vegan since she is a shrine maiden. Shintoism has deep respect for animals, so Rei probably does as well (and her favorite food is vegetarian pizza, whatever that means). Or maybe Sailor Jupitar would be vegan? She is such a good cook that she looks for a challenge by cooking vegan food. She would save so much money! Although Sailor Neptune could be vegan since she is so smart.

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Posted by Jennifer in Recipe, Vegan Mofo, Vegan Mofo 2014 Tags: 30 Minutes, hot pot, japanese, mushroom, noodles, spinach, tofu, vegan, Vegan MOFO, vegan mofo 2014

Yellow Watermelon Tequila Cocktail

September 4, 2014

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Can I make a confession? I kind-of hate watermelon. I know, that is totally un-American of me. It is actually a curse. I love the FLAVOR of watermelon, I just can’t stand the seeds. I am a chewer so I manage to crunch into each and every seed before I can spit it out. I know you are thinking “Well then just get seedless watermelon!” Yeah, I have tried farm fresh watermelon, and now seedless watermelon tastes like bland water pulp. So I am stuck craving watermelon but regretting the first bite.

This leaves me with a problem. Melons are doing really well at my farm. Just last week I took home THREE cantaloupe. Yup. That’s right three. I had to give one away since they were huge. This week I only got one small cantaloupe, and we got one watermelon. Then my mother in law pointed out that there was a huge watermelon that they were having a guessing contest for. Winner takes the watermelon. I never back down from a competition.

Low and behold the skills I picked up from working a restaurant kicked in. I thought “Wow this feels like a 25 lb bag of beets, only minus a pound.” So I guessed 24 lbs even, and I found myself taking a 24 pound watermelon home with my already huge pick from my share. I figured if I was going to get these watermelons gobbled up by the end of the week, I should probably drink them.

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