Down with Salads!

Lunch

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.

10 Minute Dinner

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!

Tamari. 21 Seasoning Salute. Crushed Red Pepper Flakes.

Delicious, nutritious, and filling.

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4 Month Check-In

From Cafe Gratitude

Time for a check-in. What started as a 30 day challenge has morphed into a new and extremely satisfying lifestyle. After three months, I began to hit a confident stride. I could easily keep myself from starving, get the nutrients I needed, and put together vegan meals without having to follow recipes or meal plans I got online. I stopped focusing so much on the fact that I was VEGAN (omg), and began simply living as such. When you focus on every breath you take, it is harder to breathe for some reason - same goes for being vegan. Once I stopped obsessing about it, it became easy and a part of me. Now four months in, I feel like I could (and might) do this forever.  

Not to say there aren't days when it is extremely frustrating. Why can't there be more vegan options? Why do I have to ask this waitress a million questions about what is in the food? Why doesn't Target carry tofu or almond milk? Why is Chipotle the only vegan friendly, reasonably priced, quick place to eat? Why can't I get rid of these pesky fruit flies for good (more to come on this later)?!? Luckily, these occurrences are dwarfed by the positivity I have seen and felt from this lifestyle change. I truly do feel that I have gained more than I have given up. 

Cafe Gratitude Dessert

Image Source

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Oh, Paneer.

Let me tell you about the most amazing cheese in the world; it’s called paneer. I've heard people refer to it as “Indian cottage cheese,” which I feel is a little misleading. I think it is more like a cross between mozzarella and feta. It’s got some give to it, yet it doesn't quite stretch like mozzarella nor crumble like feta. It truly is in a league of its own. You can buy it at an Indian market – it comes in blocks or smaller cubes, and full fat or reduced fat varieties. If you are a cheese lover who has yet to discover paneer in all of its glory, get on it ASAP! Don’t let the tragedy continue.

Jason’s mom introduced me to this little piece of heaven over a year ago. And I was spoiled because it was homemade, can’t beat that! Palak Paneer (spinach and cheese) became a fast favorite of mine. Since going vegan, I have been in a state of mourning because I thought I would never be able to eat it again. Then, lo and behold, one of my co-workers suggested that I replace the paneer in the recipe with tofu. Brilliant! And so I did. The verdict? It’s a win!

 Here is my veganized recipe for Palak Paneer; the original recipe credit goes to Jason’s mom.

Tofu Marinade:

1 teaspoon turmeric

½ teaspoon red chili powder

1 teaspoon salt

1 tablespoon canola oil

12 ounces (1 block) firm, pressed tofu

Other Ingredients:

1 medium onion, chopped

1 clove garlic, chopped

½ inch ginger root, chopped finely

Chilies, to taste, optional (if you like it spicy, use thai chilies)

½ teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

16-20 ounce package frozen chopped spinach, thawed

Salt, to taste

½ cup plain coconut yogurt

In a bowl, mix together turmeric, chili powder, salt, and canola oil. Drop in the tofu cubes and gently toss, taking care not to break the cubes. Let marinade (10 minutes is fine).

Place a large skillet over medium heat. When the pan is hot, pour the tofu and marinade into the pan. Fry the tofu cubes, lightly browning each side. Remove the tofu from the pan and set aside.

Using the same pan, add the onion, ginger, garlic, and chili (if using). Sauté the mixture until it’s evenly toffee-colored, which should take about 15 minutes. If the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander, and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often for 3-5 minutes.

Add the thawed spinach to the onion mixture and stir well. Add a little salt. Cook for about 5 minutes.

Remove the pan from the heat. Add the yogurt a little bit at a time, stirring to incorporate. Once the yogurt is well mixed into the spinach, add the tofu. Put the pan back on the heat, cover, and cook until everything is warmed through, about 5 minutes.

*Basmati Rice*Dal*Roti*Vegan Palak Paneer*

Get Your Chia

When I was in elementary school, Chia Heads/Pets were all the rage. Chia commercials played on what seemed like an endless loop. I desperately wanted one and put it on my Christmas list. Santa had a track record of bringing me presents that were close to what I wanted, but not exactly right on the money. You know, it was the right item, wrong brand. Right brand, wrong color. Being a fickle young girl, my likes changed daily and in reality there was no way for Santa to keep up. Santa, I would like to take this opportunity to apologize for being so ridiculous and obnoxious as a teeny-bopper. Anyway. Christmas morning came, and there was no Chia Head under the tree…BUT…there was Bob! I grew Bob’s grassy hair and cut it into a mohawk. He turned out to be a fantastic present, until he got moldy and had to be thrown out.

Although I didn't get chia seeds that Christmas in the 90’s, I now have all the chia seeds I need. These guys are little powerhouses and are a great addition to any diet. They look sort of like poppy seeds and come in a variety of colors. They contain omega threes, fiber, protein, calcium, and a variety of other vitamins, minerals, and antioxidants. Unlike flax seeds, chia seeds don’t need to be ground for maximum nutrient absorption. You can find chia seeds in the bulk section of health food stores (Whole Foods), and most regular grocery stores carry them now too. 

How should I use chia seeds? These little guys are practically tasteless, so you can add them to everything! Sprinkle them on cereal, salads, rice dishes, oatmeal, pasta, and stir-fries. Mix them into pancake batter, sauces, and smoothies. You can even mix them into water and drink them. Caution: They do gel if placed in liquid, so be prepared to drink something reminiscent of Orbitz…