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

Image Source

The Berry Patch

Last weekend the weather in the Midwest was unseasonably cool. Our normal triple digits had been replaced by a crisp 72 degrees. As I walked outside in the morning I thought, this must be some sort of summer miracle! A perfect day to go blueberry picking!

We finally made it to the patch after a hilarious 40 minute scenic detour. I take full credit for getting us lost. I opted to guess how we should get there instead of using my phone to determine our route. It's a blessing and a curse that we are both navigationally challenged. While we generally struggle to find our way to new places, the discovery that we are WAY off course is typically met with mutual laughter. I swear, if Jason and I lived in the pre-GPS world, we would never have survived.

The Berry Patch

The picking was decent (not as good as last year), and we managed to walk away with one bucket-full between the two of us. Upon returning home, I baked a blueberry pie - the filling was vegan but the crust was Pillsbury, which is not. I had contemplated a vegan crust, but couldn't find a recipe that called for ingredients I had on hand. Most called for weird types of flour and who knows what else. So if you've got a good/easy vegan pie recipe, let me know. I didn't end up eating the pie, instead I also made a vegan blueberry crumble.

For the Filling: Mix berries with a squeeze of lemon juice, lemon zest, sugar, pumpkin pie spice, and flour.

For the Topping: Mix together oats, brown sugar, flour, vegan butter.

Assemble: Put berry mixture in ramekins.

Continue Assembly: Pour topping over berries.

Bake: 425 degree oven (cooked mine in the toaster oven) for 20 minutes until the filling is bubbling and the top browns.

Presentation: While it's warm, top with your favorite vegan ice cream.

Enjoy!

Restaurant Review: Füd

813 W. 17th Street. Kansas City. MO. 64108.

Since becoming vegan, Jason and I have cooked most of our meals at home. I knew Kansas City had some veg restaurants, but frankly, I thought they were going to be really weird. Even though I've been vegan for almost four months now, the picture in my head was that they would be "stereotypical vegan." You know, the menu is comprised solely of tofu, everything is really mushy, has no flavor, and comes with a side of grass and other unappealing foliage. I should have known better. 

Despite this horrible image I had in my head, Saturday night we headed to Füd. This local vegan dining establishment focuses on organic food, sustainable practices, and having the lowest possible carbon footprint. So all in all, you can feel really good about eating at Füd. On a sidenote, they only accept cash and checks, glad we saw that before leaving the house.

Now let's talk about the food. I was shocked to find such a diverse menu with a plethora of different options. I settled on the Rainbow Salad from the Living Fresh Food portion of the menu. A living rainbow of greens, avocado, apple, carrot, squash, cucumber, bell pepper, parmesan seed, nuts and house dressing. This was, hands down, the best salad I've had in my entire life (Jason agreed). I'm not sure what they put in their house dressing, but they should bottle and sell it. Vegan or not, you can't go wrong with this for a meal.

Rainbow Salad

Jason ordered the Jack Reuben from the Hot Fresh Food portion of the menu. Panini style jack fruit spiced and stacked with garlic sweed cheese, thrillanaise, and sauerkraut on rye. If you're like me, you're thinking...what is thrillanaise...and sweed cheese...? The menu is sprinkled with these words that are probably not in Webster's dictionary. But don't worry or focus on that too much. I don't know what they mean either. All you need to know is that it's a reuben sandwich. And it's good.

Jack Reuben

Although we were sufficiently full, we pushed on and ordered dessert: cashew soft serve ice cream sundae topped with raw chocolate sauce, raw superfood caramel sauce, goji berries, cacao nibs, blueberries, and pecans. I'm telling you right now, I would go back to Füd for the dessert alone, it was that good. Just looking at the picture of the sundae is making my mouth water. Everyone. Must. Try. This.

Cashew Ice Cream Sundae

So in summation, we had an incredible dinner experience and Füd far exceeded our expectations. I highly encourage everyone to give this restaurant a try, I think you'll walk away full and completely satisfied.

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*

The Adventure Continues...

Hi everyone, I apologize for the hiatus. Life has been pretty busy over the last month. I left my company of six years and am on a new adventure! I'm working in an entirely different industry which is proving to be challenging yet exhilarating. I'm surrounded by people who are passionate about what we do, and I feel completely re-energized. I’m thrilled to be part of such an incredible organization. Thanks to my dream team for inspiring me to take a risk and make a change (Jason, DRob, Chrissy, and Abby)! Dare to Dream is right!

Starting at a new job while being vegan for only a short time had me a little nervous. What if there’s a welcome lunch? What if it’s at KFC? What if they order in pizza? Am I going to have to sit there awkwardly and not eat anything? Very quickly upon my arrival, my questions were answered and my fears calmed. I tipped the scale. With me in the group, the vegetarians outnumber the meat eaters! I no longer have to worry about team outings, events, etc. There are always several delicious and healthy veg-friendly options.

My second week on the job, my team had a Western Indian food day (several of my co-workers are from India). They brought in something called missal for us to enjoy. And enjoy it I did!!!

Traditionally, missal is served as a snack. It consists of lentils cooked in aromatic spices, then layered with chopped onion, tomato, cilantro, chutney, roasted peanuts, and what Jason and I call “Indian crunch.” To me, it seems like the perfect Super Bowl party or potluck food. How easy to keep the lentils in the crock pot then let everyone assemble it in their bowl like chili. I’ll have to get the recipe.

Speaking of recipes, G and J Indian recipes coming soon! And they’re legit.

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…

Hash It Up!

I have to admit that the lazy side of me occasionally longs for the days when my meals were comprised of non-perishable, pantry staples. I could get by for weeks without seeing the inside of a grocery store, and I never had to worry about my food going bad before I could get around to eating it. Boy has that changed.

Every weekend Jason and I visit our local farmers' market to obtain our food for the week. We have been trying to plan our weekly meals in advance and buy accordingly, but at this point we just end up with a cornucopia of produce. By the end of the week, I'm left with a random bunch of vegetables that need to be eaten before they go bad. I've gotten better at throwing in a few mushrooms here, a few bell peppers there. But this morning, I cooked a dish that is supposed to include left-overs...a breakfast hash!

The glory of a breakfast hash is that you don't really need a recipe. Just include whatever you have on hand that day.

Dice the Veg
It doesn't matter what veg you use, but be consistent with the size of your dice so everything cooks evenly. I cut mine pretty small because I wanted them to be brown and crunchy.

1 sweet potato, 5 fingerling potatoes, 1 onion, 1/2 zucchini

Season the Veg
Toss the veg in a bowl with a little olive oil, salt, pepper, and a seasoning of your choice.

Mrs. Dash Southwest Chipotle. 

Roast the Veg

Spread the veg on a baking sheet and roast at 425 degree for 30-45 minutes (depending on the size of your dice and the desired doneness). Be sure not to overcrowd the baking sheet or the veg won't get nice and brown. Stir the veg at least once halfway through. If you've hit 45 minutes and your veg isn't crispy enough, switch the oven to broil for a few minutes.

Assemble the Hash Burrito
Scoop the roasted veg onto the tortilla of your choice. Top with roasted corn, fresh salsa, and avocado.