Wednesday, October 16, 2013
|Home in CA|
On our return flight home, I contemplated the experience. I learned that it is possible, realistic, and even easy to maintain a vegan diet while traveling. Here are a few tips to help you get through your first trip.
1. Carry snacks – Airports are unpredictable, and so is traffic in LA. If the combination of being hungry and waiting makes you cranky, I recommend keeping some healthy vegan snacks with you at all times. Granola bars and trail mix can be a major life saver.
|We carried fresh coconut with us on our return flight home. Such a great snack!|
2. Stay with accommodating hosts – Jason’s mom and brother are long time vegetarians, so I knew there would be an abundance of veggies at the house. Jason’s mom adjusted recipes to make them vegan-friendly and made sure I had more than enough to eat all week. Each morning we woke up to two pots of chai tea being warmed on the stove – one with dairy milk for the family, and one with soy milk just for me. Talk about hospitality!
3. Don’t sweat the small stuff – It’s easy to not order meat at a restaurant, but it can be challenging to know what other animal products are used in the preparation of your food – butter, dairy, and things like fish sauce in Thai food and Worcestershire sauce can be found more places than you would imagine. Don’t obsess over it, it will cause more stress than it’s worth. Order your veggie burger, eat the bun (that may contain dairy), and enjoy yourself!
|Delicious Indian food! All vegan except for the white sauce in the top pic.|
4. Make Yelp your best friend – This app is a must. You can search for places to dine based on your current location. Interested in eating at a Mexican joint that also serves vegan dishes? Mexican can be a challenge as lard and chicken stock are typically used in the preparation of rice and beans. Use Yelp and search with keywords Mexican Vegan. Your resulting list will include all restaurants with reviews and dishes that mention vegan options. Thanks to Yelp, we happened upon the best street tacos in LA.
|Vegan tacos - potato, mushroom, veggie|
5. Splurge – Vacation means letting yourself indulge in whatever you find pleasurable. Sleeping in, a little extra wine, and lots of dessert! Let’s be honest, I’m not about “being good” when I’m on vacay. And being vegan is not a reason to resist fun and indulgences. Use Yelp to help you find some vegan delicacies. My guilty pleasures were chocolate-ginger cookies (courtesy of Aunt J), In-N-Out French fries, fried samosas, and bubble tea.
|Taro and coconut bubble tea x 3|
|Would not be a trip to CA without stopping at In-N-Out. Only fries for me!|
Sunday, September 1, 2013
Growing up in the Midwest, I couldn't get any farther from an ocean if I tried. Because of my landlocked upbringing, my exposure to seafood was somewhat limited. I discovered sushi rolls by accident one night in college. A group of friends and I went to a Japanese restaurant with the sole purpose of consuming half-priced sake bombs (you know - sake, sake, sake BOMB!). This chance encounter was the beginning of a very sweet love affair with these delectable rolls. Since then, I have tried every type of roll under the sun - eel, squid, octopus, salmon roe, sea urchin, you name it.
You know what I find really irritating? If you order a veggie sushi roll at a restaurant, it costs just as much as one with seafood in it. That really irks me. So, Jason and I decided to make our own at home - what a fun date night!
|Can you tell which ones Jason rolled? :)|
Sushi Sticky Rice
Step 1: Pour 2 cups of brown basmati rice into a rice cooker with 2 cups of water.
Step 2: Microwave 2 tbsp rice vinegar + 1 tbsp sugar + 1 tsp salt for 30 seconds.
Step 3: Pour vinegar mixture over warm cooked rice.
Step 4: Let rice cool.
Assemble Your Rolls
Nori (seaweed). Rice. Toasted sesame seeds. Avocado. Tofu. Cucumber. Carrots. Bean spouts. Soy sauce. Wasabi. Pickled ginger.
Turned out better than any restaurant version of veggie sushi I've had.
Wednesday, August 28, 2013
You know when your body is craving greasy food? Perhaps after a long night of imbibing? While those nights are now numbered (although I do pour a very hefty glass of wine), I find that the recovery process is much more excruciating than it used to be. Oh thirties…you are just around the corner and I can hear you coming.
In college, Pizza Shuttle was key. My roomie and I would meet in the living room, get out a phone and a checkbook (we used checks to pay rent, utilities, and support our pizza habit), and place the order without having to say more than three words to each other. It was like clockwork; thirty minutes later, the “two-fer” was our magic elixir.
|Pizza Shuttle. Lawrence, KS.|
Post-vegan, I settled for McDonald’s french fries to set me straight. Let’s be honest, if you want french fries, Mickey D’s is the place to go. They are perfectly crisp with the correct ratio of crunchy outer shell to soft mushy inside. And saltiness? Nailed it. Life was good until I got some terrible news. The fries I had been consuming were not vegetarian! Gasp! They are coated in some kind of meat seasoning. Immediately, dreams were shattered and they were off the list of approved foods.
I hate to say it, but it happened again. I recently became obsessed with Jimmy John’s veggie sandwich (minus the cheese & mayo). As I have mentioned before, I have a tendency to get hooked on things and take them to the extreme. In the past 2 weeks, I have consumed this sandwich an estimated 7-10 times (plus or minus 3). I received a very unfortunate email from Jimmy John’s this afternoon. Now my only option is the “Unwich” – lettuce wrapped in lettuce. What a travesty.
Friday, August 23, 2013
|Blue Koi. 10581 Mission Road. Leawood. KS.|
I wish that every restaurant had a tablet device attached to the table that allowed you to place your order and send the instructions straight back to the chef. I know I’m weird, but I absolutely hate giving waiters special instructions for my meal. I just get awkward. It’s like I don’t want to inconvenience the waiter or the chef. If I could simply type my order and text it back to the kitchen without any human interaction, I’d be in heaven.
In the IT world, I see jobs become obsolete everyday due to technology. It's only a matter of time before we completely eliminate the need for wait staff. I, for one, am totally fine and in complete support of my food being delivered via conveyor belt.
Becoming vegan has made my interactions with waiters much more frequent, much longer in duration, and much more awkward. I usually spend a good couple of minutes discussing items on the menu before I even place my order. What has dairy in it, what is cooked in butter, can you remove the cheese from that dish or is it already mixed in, is there egg in the batter? And so on.
Hands down, the best restaurant experience I have had on this journey was this week at Blue Koi. Jason and I went with my brother and sister-in-law, professional Blue Koi diners and avid meat eaters. Blue Koi is NOT a vegetarian or a vegan restaurant, it simply caters to all guests no matter their dietary preferences. Many of the items on the menu are vegan (bubble tea is made with non-dairy milk), but my waiter assured me that EVERYTHING on the menu could be easily tweaked to fit my needs.
|taro and coconut bubble tea|
My sister-in-law and I had never had bubble tea and were anxious to try it. Our waiter recommended a combination of taro and coconut (this was not on the menu) since I told him I wanted something that was not too sweet. It was the perfect combination. I'm still unsure as to how you're supposed to really consume the bubble part - chew them or swallow them whole? I did a little of both, again, slightly awkward, but it was a fun experience.
We ordered the spicy chili pepper wontons as an appetizer per Bro and SIL's request. They typically order the wontons with a meat filling, but were very pleased with the vegan version. Tons of flavor, some heat, and a delicious sauce that we found out you can also buy on its own (I'm not sure if the restaurant officially sells it, or if our waiter was just willing to hook us up under the table).
|spicy chili pepper wontons (boiled & vegetarian)|
Although I ordered the Ants on a Tree, I ended up eating the tofu with black bean sauce entree. I sampled the Ants on a Tree, which was delicious, but was not in the mood for so many noodles. Confession: When I can't decide which entree I want, I convince Jason to order the other. Then, when both entrees come out, I determine which one looks most appealing and take that one. Jason obviously earns extra gentleman points for putting up with this behavior. Thank goodness he is so easygoing.
|tofu with black bean sauce & rice|
|Ants on a Tree|
Monday, August 19, 2013
I've mentioned before that I have never loved salads. I have had a few select noteworthy salads, but generally speaking, they're not my favorite. There's just something about eating a salad that feels, well, really healthy and not very fun. Individually I love the ingredients, but when they are tossed together in a bowl, it just feels like such a chore to get them down. Some days I struggle through, but some days (like today) I flat out refuse.
|Sun dried tomato and basil tortilla|
When a salad is not an appealing option, a wrap does the trick. I load it up with all of the veggies I would have put in my salad. Instead of salad dressing (which is usually fatty and full of preservatives and other junk), I use protein-packed hummus to add moisture and extra flavor. I assemble my wrap the night before and do a tight “Chipotle roll” in a square of foil. In the morning, I grab the wrap and hit the road.
|Red pepper hummus, kelp noodles, mushrooms, tomato, cucumber, spinach|
When I pull the wrap out at lunch time, it's cold, crisp, and oh so delicious.
Tuesday, August 13, 2013
While I have never been a “reader” per se, there is one type of book I can’t get enough of. Cookbooks. I have a (slight) obsession. Becoming vegan was exactly what my cookbook collection needed, the perfect excuse. In just over four months, I have amassed more fabulous recipe books than I am willing to admit. I love reading about the intricate and time-consuming recipes that produce such magnificent fare. There are recipes with pages upon pages of exotic ingredients. Surely a feast fit for a king, or a fancy dinner party.
Let's face it. There are not enough hours in the day, and I rarely make those recipes. Certainly not on a week night.
Vegan or not, it's important to have a repertoire of quick and easy-to-prepare meals that don't take a laundry list of ingredients. It also helps if those ingredients are not perishable. You mean, store them in my freezer and pantry so I have what's needed on hand at all times? Done. Short cuts are fine with me, and guess what? Tonight's dinner was completed in 10 minutes (plus the amount of time it takes to boil a pot of water).
Step one: Cook your grain.
Trader Joe's has an excellent selection of these little bags of grains - the cook time for each is 10-15 minutes. Definitely doable. Tonight I selected barley. Typically, barley is refined to make barley malt which is used in the production of beer. Trust me, it also tastes delicious in whole form. But have a beer with dinner and you've got double the barley. Did I also mention that barley is full of protein (for all of those omnivores wondering)???
|Bring water to boil. Add barley.|
Step two: Cook your veg.
Every grocery store I have been to has bags of frozen veggies that can be steamed in the microwave. Any type of veg will do. My personal favorite is broccoli florets. Not be confused with broccoli cuts. Nothing is more irritating than accidentally picking up broccoli cuts.
|While barley is boiling, steam veg in microwave.|
Step three: Season and eat.
Season with whatever spice combo you have on hand. Combine and enjoy!
Season with whatever spice combo you have on hand. Combine and enjoy!
|Tamari. 21 Seasoning Salute. Crushed Red Pepper Flakes.|
|Delicious, nutritious, and filling.|