Brooklyn for the Weekend

I am still recovering from a great weekend in Brooklyn, and it definitely doesn't help that an hour of much needed sleep was taken away from us!  I am pretty sure that every time we visit BK we come back even more ready to move there, it just gets us.  Cute little shops, vegan restaurants a plenty, funky bars & cool people... yeah sorry LI, peace out.  

Here's a little recap from our fun filled weekend:

We bought a LivingSocial deal for Brooklyn Boulders, so we spent a few hours there.

What my friends/husband looked like:

Dan - Courtesy of the one and only Kristine

And then there was me...

Holding on for dear life one foot off the ground...

I like to think of myself as a pretty adventurous and active person, but this was not my best performance.  

But it wasn't a total loss, because I found THESE at a bake sale there 

Yup, vegan cupcakes - NBD

Close up of deliciousness

We hit up some sushi for dinner

Oysters for the boys

Warm mushroom salad for K & I *MUST recreate this!*

Edamams

K & her noodles & veggies

Boys Sushi Plate

Veggie Tempura Roll for me - delish!

The next morning we found the cutest little restaurant for breakfast - Sun In Bloom, and it was awesome!  I'm pretty sure it was that restaurant that solidified my need to move to Brooklyn!  But then again, if I ate there often, I would be pretty freaking broke.

Brazil Nut Chocolate Milk - ANOTHER recipe that needs to be recreated!

Blueberries & Cream Lassi

Sesame Ginger (I think!) Tofu Scramble

Hueveos Rancheros

The food was amazing, the neighborhood was awesome, and I can't wait to go back!

Don't worry friends, I know I have been lacking, recipes are coming back soon!

In fact, I'm about to post our dinner tonight - Vegan Mushroom Stroganoff

Peas & Love,

-L

Amazing Orange Glazed Tempeh

I can hardly contain my excitement!! I just had my favorite meal so far of 2012!  If you are reading this, you MUST make this tempeh right now... stop checking facebook and pinterest - get to Trader Joes or another health food store, buy some tempeh and stuff your face!

Orange Glazed Tempeh

Ingredients

• 8-10oz block of tempeh
• 1 cup orange juice
• 2 garlic cloves - minced/pressed
• 1 TBSP grated ginger (store ginger in the freezer - it keeps longer and makes it super easy to grate)
• 2 tsp tamari (or soy sauce)
• 2 tsp maple syrup
• 1 tsp white wine 
• 1/2 tsp sugar
• 1/2 tsp ground coriander

Directions

• In a small bowl mix: OJ, garlic, ginger, tamari, maple syrup, wine, sugar & coriander 
• Chop up tempeh - I sliced it in half width wise to make the slices thinner, then cut it into bit size pieces

• Drizzle about 2 tbsp safflower oil in a pan - heat over med/high heat until it gets hot (but not yet smoking)
• Throw in tempeh in a single layer 

• Brown for about 3-4 minutes then flip 

• Brown other side for another 3-4 minutes 
• Pour sauce over tempeh

• Let the sauce cook down for about 5-10 minutes over medium heat, it should get nice & thick
• I served it over brown rice & broccoli - delish!! 
• **Next time I may double the sauce so that it coats broccoli too** 

I hope you enjoy this as much as we did!!

Peas & Love,

-L

Vegetarian Food Festival: NYC

This past Saturday Kristine & I got our butts kicked at hot yoga, cleaned ourselves up, and headed over to the Vegetarian Food Festival in NYC.  The line was frighteningly long, but with our VIP tickets from LivingSocial we were able to scoot right to the front.
Once we got inside, I'm not going to lie to you, it was seriously overwhelming.  There were tons of people everywhere and when samples came out it was comparable to a war zone - every veg for themselves!  I'm just glad I had Kristine to go into battle for me and score us some bangin samples that I was too scared to get myself!
Here are some pictures from the day:

Daiya Grilled Cheese - 2 (orange) Thumbs Up!

Woah - Yves Veggie Cold Cuts = Amaze

'bows being thrown to get a sample of vegan mac & cheese @ The Loving Hut's stand

Score!! So worth it

Toasted Coconut Vegan Marshmallows - from Sweet & Sara mmmmm 

A shot of the crowd (while cowering in a corner
... or more realistically while waiting in a line for more samples)

Nacho Teese - if you see Teese in a store -BUY IT!!!! 

We got some awesome empanadas and I forgot the vendor - if you were there help me out!
They were awesome! 

Philly" Cheesesteak" for K 

Columbian for me - delish!

After the food fest we got some manis and visited the Museum at FIT.  I wish they let us take pictures inside, the pieces were amazing, if you have a chance to check it out - you should.  After all that of course we ate some more!! Since the Loving Hut left such a lasting impression (and it doesn't hurt that K works in the area and gave them rave reviews) we headed there for some munchies: 

Veg Dumplings

Garlicky Broccoli <3

A Full Plate of Mac n Cheese - Oh Yeahhh

It really was a perfect Saturday!

Peas, Love & Thanks for Reading!

-L

Kale & (Vegan) Sausage Soup

It was a rainy day in NY, which usually gets me down.  This time I was just happy that it wasn't snow!  We've made it this far without a blizzard - come onnnnn Spring!!
I think the best thing to do on a rainy day is to change into PJs and eat hot soup, whose with me?

Kale & Vegan Sausage Soup

Ingredients

• 2 onions
• 3 cloves of garlic
• 1 package of Lightlife Gimme Lean Sausage (or any veggie sausage)
• 1 16 oz can kidney beans (although I bet white beans would be great also)
• 1 28 oz can Crushed or Diced Tomatoes
• 2 cups veggie broth
• 5 cups kale 
• 3 cups water 
• 1 TBSP red pepper flakes 
• Salt to taste

Directions

• Either spray or drizzle a large pot with EVOO - brown sausage over medium high heat

Gimme Lean Sausage looks gross & is super annoying to work with raw,
but it tastes awesome!!

You really have to put a little muscle in to break it up

• Chop up 2 onions and throw in the pot with sausage - get them nice and translucent/brownish

• Add in the crushed/minced garlic for about 2-3 minutes - stir frequently
• Add can of chopped tomatoes & red pepper flakes

• Add veggie broth, water, and beans 
• Let it all cook down for about about a half hour
• Prep the kale - cut off pieces from the rib (I love to use kitchen shears for this, it makes it so easy!) and rip into bit size pieces - wash thoroughly

• Throw it into the pot - it's going to look like it's taking over the world, but it cooks down pretty quickly

• Enjoy!

I'm about to head into the city with Kristine for some Bikram & the vegetarian food festival!!! I can't wait to tell you all about it!

Peas, Love & Happy Saturday!

-L

 

Vegan Creamy Stuffed Mushroom

I have an obsession with mushrooms, especially portobellos!  The other night I was in the mood for a stuffed mushroom, but not being able to use cheese can be challenging.  I used a recipe found on Daily Garnish and modified/tweaked it based on what I had.
When I first started cooking I was so afraid to change up recipes, but after sending J on one too many road trips to the grocery store for 1 or 2 items, I tried subbing other ingredients and changing recipes around a bit.  I was so relieved when my kitchen didn't explode and our food still tasted good.  I have realized that I can use recipes as templates and change them around depending on my mood, ingredients on hand, and personal preferences.  SO with that being said, please feel free to change this (and all recipes!) around as much as you would like ;)

Vegan Spinach Stuffed Mushrooms

Ingredients

• 4 portobello mushrooms (I used 6 mini portobellos that looked way too cute to not buy at Trader Joes)

• 1/2 package frozen organic spinach
• 1/2 onion
• 2 TBSP sundried tomatoes 
• 2 garlic cloves
• 1 TBSP nutritional yeast
• 1 TBSP Tofutti (Better Than) Cream Cheese
• 2 tsp red pepper flakes 
• 1 tsp salt (and more if necessary - taste as you go)

Directions

• Preheat your oven to 375 degrees
• With a damp paper towel, wipe off mushrooms
• Remove stems from mushrooms 
• Spray or lightly wipe down mushrooms with EVOO 
• Roast face up for 20 minutes
• Prepare your filling: 
• Sauté chopped onion over medium-high heat until they become translucent
• Add garlic and sauté for about 2 minutes 
• Add chopped sundried tomatoes to the mix for another 2 minutes 

• Throw in the 1/2 bag of frozen spinach and let it thaw in the hot pan with the rest of the ingredients

• Once the spinach has thawed out and everything is all mixed together - add nutritional yeast, red pepper flakes, cream cheese and salt 
• Taste & add any more spices & flavors you think you need
• Once the mushrooms have roasted for 20 minutes - flip and roast face down for another 5 minutes 
• Take mushrooms out and stuff em!! 
• I used the leftover mixture and put it in our farro that we ate on the side - super delish! 

Vegan on Vacation

So obviously I didn't get to post at all on our vacation, but I kind of knew that was going to happen!  This was my first vacation eating vegan, so I knew it would be a little challenging.  Luckily we stayed with my grandma, who is the sweetest & cutest person on the face of the Earth, so I knew if all else failed - we could always cook there.  Our first stop (after hitting the pool of course) was to the Whole Foods hot bar right down the block.  We also picked up some essentials for the next few days (tofu, almond milk & soy yogurt) and we were ready to be serious beach bums!  Here's a run down of our trip/meals in case you ever find yourself in Fort Lauderdale looking for some veg options:

Tuesday

• Lunch - WF hot bar
• What we ate  - J: A ginormous salad, Me: Mix of tofu curry, grilled veggies & salad
• Rating - Just OK, the hot bar near me is better & has more flavorful options
• Dinner - Grandma's 
• What we ate: Split Pea Soup & Salad

• Rating - Awesome of course, it's Grandma's!  (Disclaimer: Unfortunately I don't think you can dine there while vacationing in the FL region)

Later that night: Drinks & Bar Food!

Sweet Potater Tots!? Yes please

Wednesday

•  Breakfast - Grandma's Kitchen 
• What we ate: Tofu Scramble 
• Rating - I made a tofu lover out of my Grandma and Aunt Gina - who can be tough critics so I would say it's still a winner! 
• Lunch - Grandma's Balcony
• What we ate: Yogurt Parfaits 
• Rating - Good, but isn't a parfait always good on a hot day??

Soy yogurt + fresh fruit on a hot day - nothing better!

Soy vanilla for me - Organic Regular for J!



Yogurt with a view!

• Dinner - Sushi from the local Japanese market
• What we ate: J & Grandma - lots of specialty rolls & sashimi, Me - Vegetable roll & Cucumber/Avocado roll (my fave)
• Rating - As for mine, it doesn't change much wherever I go, but it was delicious!  Grandma & J said their fish was very fresh

Thursday

• Breakfast - cereal with fresh fruit & almond milk... no description necessary
• Lunch - Green Wave Cafe (I bought a Groupon for this a few weeks ago) - it's an all raw & vegan cafe; when I broke the news to J on the way his response was, "What?! You mean it's not cooked??"
• What we ate: 
• Super Nachos - These were amazing, I need to learn how to make these chips & cashew cheeze sauce 

Looked weird - tasted GREAT!

• Vegan Cheese Burger - J thought it was just a little too vegan for him; the bread is more like a big thin cracker, and he assured me that it tasted nothing like a burger - but he ate it like a champ!

• Vegan Burrito - it came out looking like a big sprouted salad rather than any burrito I ever had; the flavors of the cheeze sauce & guacamole were delicious, but you had to make sure the sauces were on every bite!  

• Vegan Blueberry Cheesecake - J was very nervous when it came out looking very... er, gray... BUT it tasted awesome and was definitely one of the best parts of the meal - next to the nachos!

um... this is grey.

And now its GONE!

• Dinner - *The Best Meal of the Trip* Sublime Restaurant and Bar
• What we ate:
• Appetizer: Steamed Pot Stickers  

• For J: BBQ Cheddar Pizza with BBQ sauce, red onion, dairy free cheddar & cilantro - very good, tasted a lot like our BBQ Seitan/Tofu Pizza

• For Gma: Veggie Burger with black japonica, red mahogany rice, black beans and jalapeno mayonnaise - served with some bangin sweet potato fries - this was awesome!!  It was a huge & think burger and we all helped Grandma eat it, one of the best veggie burgers I have ever tasted 

• For me: Portobello Stack with sauteed spinach, tomato, rosemary & mashed potato - this was also very tasty!  I love me some portobello mushrooms, but it was especially yummy in a hearty marsala sauce

• Dessert - Coconut Cake  - Amazing!  we split it 3 ways and since we all licked our plates clean already, we had a tough time even making a dent in it, but don't you worry - we powered through ;)

 Friday 

This was our last day, so we took it easy with the food - I think we were all still full from the night before!  For lunch we had what I like to call a kitchen sink salad - throw literally everything in but the kitchen sink.  We had a huge salad filled with lettuce, peppers, onions, chickpeas, beets, avocados and I'm sure more veggies that I can't remember at the moment.  Grandma made a simple balsamic olive oil & oregano dressing which definitely hit the spot.

Kitchen Sink Salad

We had a wonderful few days away,  but I didn't forget about you!  Look we brought back some sunshine ~ 

Who else is ready for summer!?!?

As always, Peas, Love & Thanks for Reading!

-L