Thursday, December 30, 2010

Soothing Vegan Winter Dish.

I won't say no to the spiciest of foods and as much as I agree with tempeh and bean-based meals, they don't always agree with me.

So after a particularly exciting meal, I find myself hankering for food that's less aggravating. A cool, coconut milk-based soup. A nourishing smoothie. Oatmeal or high-fiber toast. It's all about balance.

African Peanut Stew, Mi Lah Vegetarian

While this sounds like a heavy dish, it's actually quite a light and filling choice. Mi Lah's portion sizes can be hit or miss, but lately the African Peanut Stew has been a perfectly sized bowl of fork-tender sweet potatoes, carrots, and collards in a delicate tomato curry sauce. The occasional toothsome chickpea or crunch of peanut provides some bite to this liquid lunch. Add a scoop or two of the side of brown rice that accompanies the bowl to soak up the leftover broth.

You'll feel like a new person.

Homemade Almond Butter & Banana Bagel, One Shot Coffee

Almond Butter is a choice healing food for me. Especially if it's homemade. What's more relaxing than the 10 minutes of food processing time that it takes to whip up a properly smooth, buttery batch? Wood spooning the creamy nectar into a jar, labeling it safely, the satisfaction of licking the remnants before cleaning out the mixing bowl? It's a slow, sensual dance...





The Almond Butter Banana Bagel at One Shot is one way to experience this on a go.  Sip a steaming mug of green tea and let that almond butter re-wire your system.

bHarmony Buddha Bowl

We don't want to look like Buddha, but it's more than okay to eat like dude. Go light on the buckwheat soba noodles and fill your Buddha Bowl with steamed broccoli, sauteed vegetables, pan-seared tofu crusted with a milder spice blend, and drizzle with sesame oil. The noodles resting at the bottom are an extra dose of clean protein, and they'll have soaked up the flavor of the vegetables.

This is a filling, nutrient-rich dinner that will convince your body to forgive you after the hell you put it through the other night.





What are your soothing vegan winter dishes?

Tuesday, December 28, 2010

Vegetables for Breakfast Week 2, Day 7: The Late, Great Ginger Carrot Breakfast Cake.

Am I glad that Vegetables for Breakfast Week is finally over? Yes. I was not able to stick to my schedule this week, even if I did have a veggie-high holiday. I completed my promised week of 7 vegetable breakfasts today.

Vegetable dessert for breakfast? I can't deny it. You need a little something sweet to break your fast most of the time and that is why most of us don't eat salad for breakfast every day. And if I ever do, I'll be sure to toss in dried or fresh berries with my greens, or opt for a glass of juice on the side. And so I end, as we often do, with veggie dessert.

This is a lightly sweet, very moist cake - almost savory. You could easily make a rich tofu cream cheese or vegan buttercream frosting  or drizzle dark chocolate over it and serve it as a stealthily healthy dessert. Or you could enjoy it for breakfast, as you might a muffin, still warm inside. I made a tiny cake for two in a ramekin for this purpose - and poured the rest of the batter into a large baking pan for a full cake.


Vegan Ginger Millet Carrot Breakfast Cake (adapted from Christina Pirello's Ginger Carrot Cake)

2 cups all purpose flour
1 cup spelt or whole wheat flour
1 tbsp baking powder
1/4 cup cashews
2 tbsp millet
2 tbsp raisins
1 tsp ginger powder
1 tsp cinnamon
1/4 teaspoon sea salt
2.5 cups shredded carrot
1/2 cup brown rice syrup
1/2 cup coconut oil
1/2 cup unsweetened applesauce
2/3 cup almond milk (or other nondairy milk)
1 tsp vanilla

Preheat oven to 325 degrees. Toast cashews on a baking sheet for 10 minutes or until lightly browned. Do not skip this part, as the toasted nuts are an insanely flavorful element to this cake.


Mix together dry ingredients. Add wet ingredients until combined thoroughly. Pour into oiled cake pan and bake for 50 minutes. If making cupcakes or mini ramekin breakfast cake, cut cooking time in half, to 25 minutes.


My favorite Veggie Breakfasts of the past?

Bring on the Vegan Bearnaise: Tofu Benedict.

Pepped Up Tofu Scramble Wrap.


Week 1:

Vegetables for Breakfast Week. Day 1: Carrot Waffles

Vegetables for Breakfast Week. Day 2: Spicy Avocado Veggie Toast

Vegetables for Breakfast Week. Day 3: Vegan Sausage Pepper Breakfast Pizza

Vegetables for Breakfast Week. Day 4: Harvest Breakfast Risotto

Vegetables for Breakfast Week. Day 5: Broccoli Spanish Tortilla

Vegetables for Breakfast Week. Day 6: The Produce Aisle Bagel

Vegetables for Breakfast Week. Day 7: The Final Reckoning. When Brunch Attacks.


And the full recap of Week 2:

Vegetables for Breakfast Week 2, Day 6: Fingerling Hash with Spicy Maple Syrup. 

Vegetables for Breakfast Week 2, Day 5: Veggie Muffin.

Vegetables for Breakfast Week 2, Day 4: Carrot Cleanser

Vegetables for Breakfast Week 2, Day 3: Veggies & Tofu Omelet.

Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Monday, December 27, 2010

On the Vedge Does Christmas.

We had a Tiffany's Eve and Xboxmas at On the Vedge HQ - Dark Chocolate and Almond Vegan Biscotti and a tiny Tiffany's blue box hidden inside a black gift bag, containing a Frank Gehry necklace from Josh. It's the second Gehry necklace in the collection that he's chosen for me - we are Gehry fans. It'll make accessorizing even easier if/when we visit the Guggenheim in Bilbao. One day.

Then came the chocolate segment of the morning. I decided to bake a batch of Vegan Everything Biscotti from Vegan Cookies Invade Your Cookie Jar for family. And for the fragrant smell that filled the air alone.


I think we spent the entire two days taking way too many photos with the new camera, a Canon Rebel T2I, the first of presents that arrived a few weeks ago. We also had quite a few dance-offs with the new Kinect for Xbox. We encourage each other's madness around here.


Not one for end-of-the-year nostalgia, I must reflect that we've had a wild ride this year - first there was the wedding, then a move, and some interesting career changes since 2009. All of which has given me strength and balance, and a focus on love that does not blink or look away. It's been exhausting and energizing, challenging and rewarding, and always spicier than I thought I could handle.


I made the decision to eat vegan in the fall, which led to more experimentation in the kitchen. I began practicing yoga and pilates and pushed my limits in a number of ways. I've had some truly amazing people become fixtures in my life. I'm healthier, stronger, calmer, sexier, and more capable than I ever was in my early twenties. And there's someone who helped me get there.


While I may always be a little rough around the edges, I've finally learned how to just sit still and take a moment.

The Feast of the 7 Veggies at Freshii.


This 7 Vegetable Soup has my name all over it. The healthy fast food concept behind it, Freshii, will be opening in Philadelphia on January 3, with a customizable menu of salads, burritos, wraps, and rice bowls that you can veganize for a nutrient-packed lunch. The Philly location will be at the Residences at the Ritz-Carlton, at 1414 South Penn Square. 

I will report back after chugging this soup like it's a tall glass of water.


Sunday, December 26, 2010

Vegetables for Breakfast Week 2, Day 6: Fingerling Hash with Spicy Maple Syrup.

We couldn't do Christmas without a batch of vegan pancakes. But what type of pancake would pair with a side of Peppery Veggie Hash? We settled upon a Plain Jane Pancake, with a Spicy Maple Syrup to drizzle over our not-quite-sweet stack.

Our recipe below is an easy starter for any pancake you could want. But what of our veg?

A scan of the fridge yielded peppers and sundried tomatoes for a quick hit of side veg. The fingerlings, not the typical choice for such a thing, were fantastic. The texture was very different and the syrup drizzled over top make me think I was eating Thai noodles for breakfast.






Fingerling Hash

 

6-7 small fingerling potatoes, shredded with grater
2 tbsp diced sundried tomatoes
2 serrano peppers, de-seeded and diced
2 cloves garlic, chopped
1 tbsp oil
sea salt and pepper

Heat oil in pan over medium high heat and saute garlic. Add peppers and tomatoes to add pepper flavor into oil. Toss in potatoes and add salt and pepper. Cook for 5 - 8 minutes until it starts to get crispy.

Plain Jane Vegan Pancakes

1 cup all purpose flour
1/2 cup spelt flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon raw sugar
3 tbsp millet
2 tbs. flax meal
5 tbs. water
2 cups almond milk
splash of vanilla extract
2 tablespoons Earth Balance for cooking

Combine ingredients 1-6 in a mixing bowl. Stir flax into 5 tbs. water in a separate bowl. Add the rest of the liquids to the flax mix and stir. Pour liquids into mixing bowl with dry ingredients. Stir approximately 15-20 times. Heat skillet over medium high heat and melt Earth Balance until it starts to sizzle. Ladle batter onto skillet and cook until it bubbles and edges do not stick. Flip and cook for a minute on other side.

Makes 8 pancakes.

Spicy Maple Syrup

1/2 cup maple syrup
1/8 tsp smoked paprika
1/8 tsp chili powder
1/8 tsp cayenne

Combine ingredients and drizzle over pancakes and hash.

Vegetables for Breakfast Week 2, Day 5: Veggie Muffin.

Vegetables for Breakfast Week 2, Day 4: Carrot Cleanser

Vegetables for Breakfast Week 2, Day 3: Veggies & Tofu Omelet.

Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

 

Friday, December 24, 2010

Vegetables for Breakfast Week 2, Day 5: Veggie Muffin.

In the mood for some Christmas Eve brunch, we headed over to Green Eggs Cafe in Northern Liberties for some veggie-fied breakfast sandwiches. We kept it simple with soy sausage/tomato/avocado on an english muffin. Both tomato and avocado are actually fruit, so what was I thinking?

That it sounded good. It was what I wanted, challenge or no challenge.

Now, it's not the season where you can just order tomato and avocado on anything without being a daring soul, and our T&A were definitely suffering from some Seasonal Affective Disorder. I would do 300 tricep dips for a summer tomato right now.

I think I would try peppers and onions on my sandwich next time, or order the Veggie Panini with hummus at Green Eggs - one of the many specials that sounded worth coming back for. I'm also a fan of their quinoa breakfast porridge, prepared with soy milk if you ask. 


Vegetables for Breakfast Week 2, Day 4: Carrot Cleanser

Vegetables for Breakfast Week 2, Day 3: Veggies & Tofu Omelet.

Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Vegetables for Breakfast Week 2, Day 4: Carrot Cleanser

I wasn't feeling 100% for Day 4 and a vitamin-packed juice was in order.

I started out with some whole grain toast and peanut butter to settle my stomach and then headed out to finish some errands, with a plan to hit up the juice bar at Sook Hee's Produce (in the Comcast Center) for breakfast, part 2, Veggie Style.

Carrot/Celery/Ginger/Pineapple is one of my favorite combinations. It's not overly sweet and as much as I love green juice, I enjoy carrot juice just a touch more. It's very soothing to drink if you're feeling off-kilter. Always trust ginger to relieve an upset stomach.

Vegetables for Breakfast Week 2, Day 3: Veggies & Tofu Omelet.

Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Wednesday, December 22, 2010

Freedom Fighters.

My favorite Philly bakery...Sweet Freedom Bakery


...is going off to war. Cupcake Wars on the Food Network. Tune in on Tuesday, December 28 at 9PM.

 The Chocolate Mint Cupcakes are a true victor in my household. This is a baked good that tastes like real mint, instead of the artificial mint flavor you find in most products. We'll be watching and wishing the goddesses of Sweet Freedom the very best of luck.

Vegetables for Breakfast Week 2, Day 3: Veggies & Tofu Omelet.

I tried a tofu omelet at Mi Lah Vegetarian earlier this month and that is how I decided that there was a suitable alternative to tofu scramble out there. I didn't eat many omelets before, so why I would want one? Because if you put something like that on a menu, it boggles my mind and the scientific curiosity always wins.

I liked it. But of course I wanted to make it at home.

We used the recipe from Fat Free Vegan Kitchen and it was indeed an eggy color and had the body of scrambled eggs after I gave it a beating with the hand blender. Our first omelet was a flop - it stuck to the pan - so we switched to an evil non-stick guy.

The second attempt came out soft and fluffy, but firm on the edges. If you try this, I suggest cooking it for longer than you think you need to over low heat. You don't want to have a runny mess. Let it get firm.

For the veggification of this meal, I tossed in sauteed aspargus, orange pepper, and onion. Asparagus is a perfect morning vegetable. Micro-greens on top and the lean protein omelet was ready for consumption.


Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Tuesday, December 21, 2010

Vegetables for Breakfast Week 2, Day 2: Beet & Kale Fast.

The Beet Salad with Tuscan Kale (no cheese or pesto, please) at Barbuzzo is easily my current obsession. Salad for breakfast is something I intend to consume more often.

Beets are not the most appealing dish in the morning, but we roasted a batch the day before and made a quick marinade, convinced that we'd come around to something that looked this interesting:


There's enough sugar in beets that it's not a big stretch to enjoy them for breakfast. You'll get that jolt of instant energy. I also massaged a bunch of kale the night before with lime (you can also use lemon to break down the tough kale), olive oil, salt, and pepper. The lime brightened the kale and I used leftover beet marinade to dress the greens before assembling the salad. The final touch was a dust of crushed pistachios.


Josh sliced his beets thinly, lox-style, and enjoyed them with hummus spread on toast and topped with pistachios. It was such a simple, delicious breakfast that is abundant in iron and....holiday-colored.

Even though I didn't think my stomach could handle beets so early in the A.M., the plate was so pretty that I devoured my salad readily and enjoyed each bite.


The sliced beets are brilliant for bagels as well, and this was our Mother's Day Brunch earlier this year:







Beet & Kale Fast

Beet Bath:

Juice of 1 blood orange
1/2 lemon
Olive oil
Balsamic vinegar
Minced garlic
2 tsp black pepper
1 tsp. sea salt

Whisk together ingredients. Set aside.

3 beets
Salt, pepper, oil

Coat beets with oil, dust with salt and pepper, and wrap in foil.  Roast at 400 degrees for 45 minutes. Let cool and then slice or chop and set in marinade overnight in fridge.

Kale Salad:

1 bunch kale
1 tbsp olive oil, more if needed
1 lime
Salt & pepper to taste
Garlic, optional

Tear or slice kale into thin strips. Run your hands through bowl of kale with above ingredients.

Toss salad with dressing, beets, and crushed pistachios. A little bit of plain soy yogurt would be nice, too.

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Vegan Power Lunch at Barbuzzo.

 

Monday, December 20, 2010

Vegetables for Breakfast Week 2, Day 1: Tuscan Chickpea Frittata

Challenges don't break for a holiday. So I'm starting Vegetables for Breakfast Week, Round 2, well aware of Christmas creeping into the mix. There will be veggie breakfast on Christmas and it'll be hot, don't you worry. We always cook breakfast on December 25. It's a given.

An outstanding breakfast should take time - and that's something I want to slip into the drink of my generation. Pre-heat your oven to 500 degrees and re-discover the ancient concept of patience, which comes a bit easier if you have a cup of coffee as you're mixing your chickpea flour.


The recipe for Tuscan Chickpea Frittatta comes from My Recession Kitchen and has several things going for it: To begin, it's relatively idiot-proof and not as intricate as it looks. It'll impress any guests, especially those who are a fan of Italian small plates.  It's sinful-tasting, but clocks in as low-calorie and high fiber. And yes, it's very cheap to make, as you use less than a dollar's worth of flour to make this and a few tablespoons of olive oil.

The topping can be anything you have on hand - we happened to have olives, sundried tomatoes, and a basil plant from last week.  We purchased a jar of artichokes from the local deli for a few bucks. We folded some chopped basil into the mixture.



The frittata was dense and delicate at the same time. The slight saltiness of the relish played beautifully with the potato-like wedge.

It was like lunch at a trattoria with a man I just met. And we sat there staring at each other wondering why we didn't do this every day.  It was one of the more inspired breakfasts I have had this year. So we had to extend the fantasy a little by "ordering dessert".

We split a slice of spelt toast spread with a little bit of Nutty Chocolate Chip Better Butter - the vegan's Nutella - and some sea salted perfectly ripe fuyu persimmon, inspired by Kathy. Totally make-out-inducing. Which is how breakfast should end, if you must ask.

We did work a little bit of everything into this breakfast, but the veggie relish was the real star of this production.  And overall, our breakfast was very light - you'd be amazed at how a chickpea-based frittata (130 calories per 1 of 8 slices, with artichoke topping) compares to an average egg frittata (300 - 400 calories per slice).

Check back tomorrow for Day 2...I'm starting the day off with one of my favorite salads in the city.



Vegetables for Breakfast Week, Round 1

Thursday, December 16, 2010

Four Square: Tofu-Tomato-Basil-Pesto.


Tomato, Basil, and Mozzarella is such a fine classic sandwich combination, that it's hard to improve upon it...unless you have to.

My favorite knife and I co-conspired on how to give this International Sandwich Superstar a reinvention.

I always wondered how it would work with Extra Firm Tofu as the protein. Same role, but lighter than cheese. Similar texture and look, but with a semi-sear in a wicked hot pan, a brush of olive oil, and some Tofu Spice to give it a more toothsome bite and decadent flavor.

Did I actually pull out a label maker for my tofu seasoning? Yes, I went there....and it was Good.



I found a Gorgeous Looker in the heap of winter tomatoes, pulsed out a quick Pumpkinseed Basil Pesto, and clutched my panini roll from the Whole Foods bakery, ready to grill.





Four Square: Tofu-Tomato-Basil-Pesto

1/3 of a tofu block, extra firm, sliced lengthwise
1 tbsp olive oil
1 tbsp Tofu Spice (grind peppercorns, sea salt, coriander, fennel - for the full recipe, look in Horizons: New Vegan Cuisine)
1 tbsp pesto
2-3 thick tomato slices
Handful of basil
1 focaccia roll


Quick Pumpkinseed Basil Pesto: Pulse 1/4 cup pumpkinseeds in food processor. Slowly add 2 tbsps of olive oil, 2 tbsps of water, salt, pepper, 1 clove of garlic, half a lemon, a generous bunch of basil and puree until you have a thick paste.

Brush your tofu block with olive oil and coat liberally with Tofu Spice. Heat the remainder of oil in a grill pan over high heat for one minute. Add your tofu and cook 2-3 minutes on each side. Normally I would cook 5 minutes on each side for a full pan sear, but for this sandwich I like to the keep the tofu softer and more mozzarella-like.

Meanwhile, layer pesto, tomato, and basil on your roll. Add the seared tofu and grill for an additional 2 minutes on each side, pressing it down with a heavier pan.



I love this crusty, juicy, vibrant sandwich...if you ever have leftover tofu water-bathing in the fridge, this is an easy way to use it. Try to find some lively tomatoes and do not skimp on the salt, pepper, and oil.

And my homemade basil is going over some noodles soon...

Wednesday, December 15, 2010

Vegetables for Breakfast Week is Coming Back...

Vegetables for Breakfast Week, Round 1 was seven days of colorful, inventive, and nutritious morning meals that challenged me to break up my routine. Since then, I've tried to lean towards green-packed breakfasts, but I'm back in my oats/grains/nuts rut. I knew it was time for Vegetables for Breakfast Week, the Second Vegging. It will begin on Monday.

The only trouble is prepping fresh veggies so that I am all ready to go in the morning (I like breakfast first thing or I get cranky). A lot of it is the-night-before planning and getting in the habit of having clean, chopped veggies on hand. Let's do it.

So, what would you like to see in Round 2? And are any of you prepared to take on Veggies for Breakfast with me?

You can check out the full round-up below.

My latest favorite veggie breakfast on-the-go? The Edamame Hummus Bagel with Sprouts from One Shot Coffee...and Vegan Ranch Pasta Salad? I would certainly have that for breakfast.





Vegetables for Breakfast Week. Day 1: Carrot Waffles

Vegetables for Breakfast Week. Day 2: Spicy Avocado Veggie Toast

Vegetables for Breakfast Week. Day 3: Vegan Sausage Pepper Breakfast Pizza

Vegetables for Breakfast Week. Day 4: Harvest Breakfast Risotto

Vegetables for Breakfast Week. Day 5: Broccoli Spanish Tortilla

Vegetables for Breakfast Week. Day 6: The Produce Aisle Bagel

Vegetables for Breakfast Week. Day 7: The Final Reckoning. When Brunch Attacks.