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Posts Tagged ‘vegetarian’

I have always been more of a baker than a chef.  Certain things in cooking tend to elude me.  I know that I like my food to have a lot of flavor but I don’t always know that right way to achieve the flavors that I am looking for.  This has never proven more true than when I cook tofu.  So, with the help of several cook books and internet resources I am beginning my own personal Tofu Experiment. 

For the Tofu Experiment I will be making at least one meal a week using tofu in different ways.  Tofu tends to take on the flavors of whatever you season it with and can be prepared in a variety of ways.  I figure that this will encourage me to flex my culinary muscles a bit before they atrophy.  Hopefully the end result will be scrumptious and add a few new recipes to my repertoire.

For the first installment of the Tofu Experiment I took a simple tofu scramble and (in the words of Emeril) kicked it up a notch.  I love spicy food so I decided to do a South of the Border inspired tofu scramble.  It ended up being a big enough that I will be eating for lunch for the next couple of days.  But I don’t mind, it’s really tasty.

Salsa Verde Tofu Scramble

1/2 medium Onion  (diced)

3 cloves Garlic (minced)

1 Red or Green Bell Pepper (diced)

2 tsp. Olive Oil

1 tsp. Chili Powder

2 tsp. Cumin

1/2 tsp. Red Pepper Flakes

1-1/2 cups Salsa Verde

12 oz. Extra Firm Tofu

2 cups Frozen or Canned Corn

1- 15 oz. can Black Beans

Before you get started cooking you are going to want to press the excess water out of your tofu.  My technique for this is really simple.  Place your tofu on a plate and cover it with another plate.  Place several heavy books on th top plate and let it sit for about 20-30 minutes.  Heat oil in a large skillet over medium high heat.  When the oil is ready add the onion, garlic, bell pepper, chili powder, cumin and red pepper flakes.  Continuing at medium heat, saute this mixture for about 5-7 minutes, or until the onion is translucent.  Add the pressed tofu to the skillet and break it apart using your spatula.  Add the salsa verde and mix well.  Reduce heat to medium low and continue to cook until almost all of the liquid has been absorbed, stirring frequently.  Add the black beans and corn and continue to cook until the liquid is absorbed and the beans and corn have been thoroughly heated.  You can serve this on its own or roll it up in a tortilla with some guacamole.

The Verdict: This tofu experiment is a resounding YUM.  The first night I ate it all by itself with some era salsa and triscuits.  Yesterday I had it as a burrito for lunch and it was completely satisfying.

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Apple season continues here in Washington state and the harvest is bountiful.  I spent the evening cooking up another big batch of applesauce to help get me through the winter.  I love how the smell of the apples cooking makes the whole house feel like fall.

Having all this applesauce around also means that I get to have one of my favorite breakfasts, Quick Apple Crumble.  It is the perfect pick me up on cold fall or winter mornings.  Just put some of you applesauce in a bowl and warm it up in the microwave then top it off with your favorite granola.  I like to use homemade maple coconut pecan granola. 

Quick Apple Crumble

The flavor is mildly sweet and infinitely satisfying.  It’s like getting to have dessert for breakfast!

Making that batch of applesauce means that I finally got to take pictures for An Apple A Day.  So if you want to see some more apple love, just take a gander at that post and enjoy the bounty of fall.

 

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While my first choice for the perfect meal is one that I have with my own two hands, sometimes there just isn’t enough time to cook a proper meal.  I usually have that problem with my lunch hour.  Most of the time I have something waiting in the fridge that can be heated up or thrown together quickly, but some days that is not the case.

For example, today I had errands to run on my lunch hour which meant there was no time to go home and raid my fridge.  So I opted to go with a fast food lunch.  In my former life as an omni it would have been easy to go through any drive thru and get any number of menu items, but as a vegan things get a bit more complicated.  Especially if you are looking for something more to munch on than a side salad. 

So what is the hungry vegan on the go to do?  Well, the answer is easier than you might think.  The lovely folks at Veg Cooking have complied a list of vegan friendly fast food choices that will satisfy any appetite.  No matter where you live you are bound to find at least one of the restaurants on this list in your area. 

Without further ado, here is the list.

Arby’s offers a baked potato and a garden salad or side salad with Italian dressing. Finish it all off with an apple or cherry turnover.

Backyard Burgers, a restaurant chain in the South and the Midwest, offers a delicious garden veggie sandwich.

Remember going to Baskin-Robbinswhen you were knee-high to a grasshopper? Awaken the kid in you by trying the chain’s dairy-free and gelatin-free ices and sorbets, which are just as yummy and cooling as ice cream—without the pus and hormones.

A delicious vegetarian Boca burger and a fresh garden salad are your options at Bennigan’s.

Boston Markethas several vegan options, including the steamed vegetables, zucchini marinara, tossed salad (without the croutons and dressing), apple cobbler, chunky cinnamon applesauce, cranberry walnut relish, and fruit salad. The servers will also happily customize sandwiches upon request.

Bruegger’s Bagel Bakeryhas several breakfast and lunch options for vegans, including its blueberry, chocolate chip, cinnamon sugar, cranberry orange, pumpernickel, and rosemary olive oil bagels, which can be topped with fresh vegetables, Dijon mustard, or vegan hummus spread. Bruegger’s also serves several vegetarian sandwiches, which can be made vegan by leaving off the cheese and dressing.

Burger King’s BK Veggie™—a flame-broiled vegetarian burger (contains dairy products)—has enjoyed continued success. Every time a customer sees “BK Veggie™,” it is a reminder that “having it your way” doesn’t have to mean taking a bite out of Bessie.

The French fries, hash-brown nuggets, breadsticks, English muffins, and CrissCuts at Carl’s Jr. are all vegan. In the restaurant, there is an all-you-can-eat salad bar that offers a variety of fresh vegetables and a three-bean salad that can be topped with fat-free Italian dressing. Carl’s Jr. also offers Great Stuff™ baked potatoes, which can be ordered with all-vegetable margarine.

The grilled portobello mushroom sandwich and Boca burger are vegan at Cheeburger Cheeburger, which can be found throughout the Midwest and the South and on the East Coast.

Cheers offers a vegan veggie burger. Load it up with all the fixings for a filling meal.

At Chili’s, you can have the tostada chips and salsa as appetizers, followed by the veggie quesadillas—replacing the cheese and sour cream with extra vegetables—or the Cadillac Fajitas without the meat.

Chipotleoffers a vegetarian fajita burrito, but be sure to order it with black beans—the pinto beans are cooked with bacon.

The pizza sauce and dough at Chuck E. Cheese, Little Caesars, and Papa John’s are vegan, while Pizza Hut uses vegan sauce, and its Thin ’n Crispy and dessert crusts are vegan. By omitting the cheese and choosing your favorite vegetable toppings, you can easily make a delicious vegan pizza.

Cici’s Pizza is inexpensive and will deliver to your home. Just be sure to ask about the vegan status of each item on your pizza. Cici’s also offers a pasta-and-salad buffet with many vegan options.

The Broiled Portobello Stack at Claim Jumperis vegan if you ask for an unmarinated portobello mushroom.

Coco’s offers a delicious Boca burger that’s vegan if you order it without the mayonnaise.  A hot veggie sub is your vegan option at Cousin’s Subs.

The Daily Grill, located throughout California, offers a vegan grilled vegetable plate.

Dairy Queenoffers a vegan “ice cream” bar called Star Kiss. Dairy Queen also has vegan slushes in cherry, grape, blue raspberry, lemon lime, watermelon, and kiwi strawberry flavors. The selection varies by location

Even Denny’s—known for its traditional breakfasts, lunches, and dinners—has some vegan options. Denny’s vegan foods include oatmeal, English muffins, bagels, grits, applesauce, fresh fruit, vegetable plates, seasoned French fries, baked potatoes with several vegetable toppings, garden salads with light Italian or oil-and-vinegar dressing, and sandwiches that can be made with several vegetable options. It also serves a vegetarian burger.

5 & Diner has several vegan options, including a vegetarian burger and the Veggie Delight.

The vegan option at Flamers Grill is the Veggie Pattie.

Hard Rock Cafe offers a vegetarian burger, a veggie sandwich, and salads.

You have several vegan options at Hard Times Café, including the Café Veggie Burger and the Veggie Chili. Be sure to tell your server that you don’t want any dairy products in your Veggie Chili.

Harvey’s, with locations in Canada, offers a vegan veggie burger.

Houston’s offers a veggie plate and the Vegetarian Burger. Just be sure to order the burger on vegan bread.

Swing by a Petro truck stop and you’ll find the Iron Skillet restaurant, where you can refuel with the stacked salad bar and spaghetti with meat-free sauce.

The Garden Po’ Boy, the Portobello Wrapini, and the Spinach Veggie Wrap are your vegan options at Jason’s Deli. Be sure to ask about the vegan status of each of these dishes—it varies by location.

John Harvard’soffers a grilled Portobello mushroom sandwich and a veggie burger. Be sure to check the vegan status of your choice when ordering.

Johnny Rocketsfeatures the Streamliner, a vegan Boca burger with grilled onions, lettuce, tomatoes, pickles, and mustard.

Kelsey’s, with locations in Canada, has several vegan options, including Kelsey’s Vegetable Burger, the Roasted Vegetable Wrap, and the Vegetable Fajita. The vegan status of these dishes varies by location, so be sure to check with your server when ordering.

Macaroni Grillhas several vegan options, including all the pastas with garlic and oil and its Capellini Pomodoro. Try these tasty bites without the cheese: Tomato Bruschetta and Penne Arrabbiata. When opting for a salad, choose the house or garden without the cheese and top it with the restaurant’s balsamic vinaigrette, Italian dressing, or roasted-garlic vinaigrette.

All of Manhattan Bagel’s bagels are vegan, except for the jalapeño cheddar cheese and egg varieties, and its bialys—a flattened onion-and-poppy-seed bagel—are also vegan. The Manhattan Grille and Vegetable Garden sandwiches can be made on a bagel, a roll, or a tortilla and are vegan if you omit the spreads and cheese.

To keep up with the times, McDonald’sis offering a McVeggie burger in California and New York City. This is a trial run, and support for this tremendous addition is vital so that the rest of the world can also have access to this quick, animal-friendly burger. No animals were harmed for this burger—talk about a “happy meal”!

The Veggie Stack sandwich is your vegan option at Mimi’s Café, which is located on the West Coast and in the Midwest.

All of Moe’s tacos, fajitas, salads, and burritos can be made vegan by substituting tofu for meat and skipping the cheese. Just be sure to ask for a vegan tortilla.

O’Naturals, a restaurant chain in New England, offers healthy, all-natural fast food for diners who want great food to go. Its menu features a large vegetarian selection, and vegan items are marked for easy identification.

A great place for bagels, breads, soups, salads, and sandwiches is Panera Bread. A bagel with roasted garlic hummus is one vegan possibility. Each location varies its menu options, so just ask about the vegan options before ordering.

P.F. Chang’s is one of the most vegan-friendly restaurant chains around. Its vegetarian menu is terrific, and everything can be made vegan, from appetizers such as Tofu Lettuce Wraps to entrées like Orange Peel Tofu.

Located throughout Florida, Pollo Tropicaloffers Caribbean-inspired fast food, including several vegan options such as the Vegetarian TropiChop entrée. Other vegan items include Balsamic Tomatoes and Bananas Tropical. The chain’s black beans, French fries, white rice, yellow rice, boiled yucca, and corn are vegan too.

Pyramid Brewery offers a Boca burger that can be substituted for any nonvegan burger on its menu. The Margarita Pizza is also vegan.

A great alternative to Subway is Quiznos Subs. It offers a veggie sub that’s filled with guacamole, black olives, lettuce, tomatoes, red onions, and mushrooms—just be sure to order it without the cheese and ask for the balsamic vinaigrette instead of the red wine vinaigrette. Grab a side garden salad and some potato chips, and your stomach will be appeased in no time.

The Natural Burger without the Safari Sauce and the Morningstar Garden Grill are the vegan options at Rainforest Café.

If you stop at Roy Rogers, you’ll find baked potatoes, sides of veggies, and a salad bar. And its mashed potatoes are vegan if you forgo the gravy.

Ruby Tuesday offers a fabulous veggie burger that’s vegan if you leave off the mayo and cheese. It also offers a yummy veggie burger wrap and has a terrific salad bar.

Shari’s offers a flame-grilled Gardenburger as its vegan option.

Subway’s Veggie Delite—on Italian bread and without cheese and mayo—is delish! Want to spice things up a bit? After visiting Subway, visit the nearest grocery store, purchase some fake lunch meats, and load up your sub!

Sweet Tomatoes, located throughout the South and the West, has a variety of salads, sandwiches, and soups.

Ohio’s Swenson’s Drive-In offers the Veggie Special.

Several of Taco Bell’sdishes can be veganized simply by omitting a few ingredients. The 7-Layer Burrito can be vegan with five layers—just forgo the cheese and sour cream. The tacos, nachos, and Mexican pizzas are vegan when you ask the cashier to hold the meat, cheese, and sour cream. Or stick with the bean burrito without the cheese.

Tubby’s, with locations in Michigan, has the vegan Hot Veggie Stir-Fry Sandwich.

Village Inn has a Boca burger that is vegan if ordered without mayonnaise and cheese.

Head to Wendy’s for a plain baked potato, the Deluxe Garden Salad with red Italian dressing and no cheese, or French fries. You can also ask for a veggie sandwich, which includes everything that would normally be on the burger except the meat—there’s even a button for it on the cash register.

World Wraps, with locations in Washington and California, offers its vegan customers the Tofu and Mushroom Teriyaki and the Bombay Curry Veggie. 

So the question remains, what did I have for lunch today?  Well I went to a local establishment called Taqueria Yungapeti and got their veggie burrito minus the sour cream and cheese.  It was sensational! 

What is your favorite place/menu item when you go out to eat?

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I am finally back on my feet, and after a course of antibiotics and lots of sleep I am ready to start cooking again.  While I was down for the count most of my meals consisted of canned soup, fruit and whatever else was lying around.  So, needless to say, I have been itching to get in the kitchen and cook some real food.  This weekend provided the perfect opportunity to whip up some of my favorite comfort foods. 

For me comfort food is seasonal.  Something that hits the spot in winter or fall, may not do the trick in spring or summer.  Since we are in the midst of fall (with occasional winter tendencies) comfort food favorites include potatoes, homemade applesauce, cornbread and muffins.  Yum!  Just thinking about them gives me the warm fuzzies. 

For this adventure in comfort I made use of one new recipe and one old favorite.  The new recipe is for Sizzlin’ Home Fries.  It takes the classic goodness of pan fried potatoes and kicks it up a notch with some spicy goodness.  The old favorite is my Struselicious Banana Mini Muffin recipe, which has all of the flavor of banana bread packed into tasty little bite-sized morsels.  I hope you enjoy them as much as I do!

Sizzlin’ Home Fries

2-3 potatoes (I like Reds or Yukon Golds)

2 tsp. Olive Oil

1/2 Red Bell Pepper, diced

1/2 Green Bell Pepper, Diced

1/2 Medium onion, chopped (I use sweet or Vidalia onions)

1/4-1/2 cup Water

1/2 tbsp. Garlic, minced

1 tsp. Chili Powder

1/2 tsp. Cumin

1/2 tsp. Salt

1/8 tsp. Black Pepper

Wash potatoes and cut them into 1/2 inch  cubes.  Put the olive oil and potatoes in a large skillet and cook over medium heat for about 5 minutes, stirring constantly.  Add the bell peppers, onion and water to the skillet then cover and cook for 5-10 minutes or until potatoes are fork tender.  (You may need to add a bit more water as the vegetables cook.)  Removed the lid from the skillet and add the garlic and seasonings.  Cook uncovered for about 5 more minutes.  Serve just as they are or with your favorite hot sauce.

If you like a bit more heat you can add a diced jalapeno chile or for a different flavor add a diced chipotle chili.  If you want a more mild version just switch up the seasonings.  Keep it simple by using just salt and pepper or be as creative as you want. 

Struselicious Banana Mini MuffinsStrucelicious Banana Nut Muffins

1 cup Unbleached White flour

1 cup Whole Wheat pastry  flour

1/2 tsp. Baking soda

1/3 cup Earth Balance Buttery Spread

1 cup mashed Banana

3/4 cup Brown Sugar

3 tbsp. Your favorite Non-Dairy milk or Water

1 tsp. Vanilla

In a medium bowl, thoroughly mix the flour, baking powder and baking soda then set aside.  In a large bowl, cream the Earth Balance Buttery spread and brown sugar.  Beat the mashed banana into the sugar mixture.  Add the non-dairy milk or water and vanilla into the banana mixture then add the flour mixture.  Stir until well combined.  If you like you can fold in 1/2 cup of chopped nuts. (I like pecans but I know a lot of people like walnuts.) Preheat oven to 350 degrees.  Spoon batter into a well-oiled mini muffin tin so that each cup is about 3/4 full.  Then mix strusel as follows:

1/3 cup Unbleached White or Whole Wheat Flour

1/3 cup Brown Sugar

1/3 cup White Sugar

3-4 tbsp. Earth Balance Buttery Spread

1/2 tsp. Cinnamon

1/8 tsp. Nutmeg

A generous dash of Clove

Using a fork, combine the above ingredients in a small bowl until it forms small pea-sized clumps.  Spoon strusel mix over the muffin batter so that it fills the rest of each cup.

Place the muffin tin in the oven and bake for 15-18 minutes.  Cooking times may vary depending on your oven so keep a close eye on you muffins while they are baking.  If you want full-sized muffins prepare them the same way as the minis but use a regular-sized muffin tin and increase baking time to 25-30 minutes.

Now that I have shared some of my vegan comfort food favorites I would love to know what your favorite comfort foods are.

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It is now five days into my veganization and I am loving it!  I have even found a new favorite breakfast and yes, it does involve spinach.   I am completely in love with green smoothies.  I have concocted my own special blend that may end up taking the place of coffee as my reason for waking up in the morning. 

Good Morning Green Smoothie

1 Mango (cubed)

1/2 of  a frozen Banana

1 Orange (juiced)

2/3 cup of spinach or kale

1 tsp. Ground flax

1/3 cup Water

Put it all in the blender and liquefy!  Add more water if you like your smoothies to be a bit thinner.  I don’t add any sweetener when I whip this smoothie up but you could always add a bit of agave nectar if you  like.

In other exciting news, my order from Amazing Grass came today.  I got their Chocolate Green Super Food powder along with some free samples of Wheat Grass Drink Powder, Original Green Super Food and Goji-Acai Green Super Food.  I am looking forward to trying out the Chocolate Green Super Food in the morning and I’m thinking a stawberry-chocolate smoothie may be on the menu.

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Well, it’s official.  Tomorrow is V-day.  For the next year I will cast aside all animal products to embrace a healthier and more compassionate way of life.  I am looking at the coming change with excitement, anticipation and a slight bit of trepidation.  I have the support of family, friends and vegans everywhere.  One of my friends has even signed on to go vegan with me.  I have to admit that I feel much less likely to slip up with her holding me accountable.  

Tomorrow morning promises the start of a new adventure.  It also promises a very tasty smoothie for breakfast.  I am looking forward to my new challenge.  Bring on the veggies!!

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As mentioned in the previous post, I was experimenting with some new recipes this weekend.  The lentil loaf recipe appealed to me because I had some leftover rice in the fridge and I love lentils.  I put my own twist on this recipe which I found in the New Farm  Cookbook edited by Louise Hagler and Dorothy Bates.  I highly recommend this cookbook.  It has many great recipes that can be customized to suit anyone’s taste.

Spicy Lentil Loaf

Ingredients:

1-1/2 cups Lentils

3-1/2 cups water

2 small or 1 large Onion, chopped

2 cups Brown Rice, cooked

1/2 tsp. minced Garlic (optional)

1/3 cup + 1/3 cup Hot or Mild Salsa, divided

 Seasonings of your choice (I like cumin, chili powder and crushed red peppers)

 

Directions:

Rinse and sort you lentils then cook them with 3-1/2 cups of water.  Lentils are ready when almost all of the water has been absorbed.  While the lentils are cooking, sauté your onions and garlic in oil or water until onions are clear and soft.  In a large bowl, partially mash lentils with a fork or potato masher and combine with the onion and garlic mixture, brown rice, 1/3 cup salsa and seasonings.  Firmly press this mixture into a well oiled loaf pan and cover the top with remaining salsa.

Bake for 60 minutes in a 350 degree oven.

I enjoyed this with some vegan cornbread and mixed green salad.  How do you like you lentils prepared?

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