Spring cleaning - Red Lentil Dal and Roasted Broccoli

This week I decided it was time for a little Spring cleaning.  I’m not talking about washing windows and scrubbing floors (although I should be!).  I’m talking about cleaning out my cupboards, pantry, and freezer. 

The freezer - With spring finally here, we’ll soon be getting fresh seasonal produce from our garden, our CSA, and local farmers’ markets so I don’t need to keep a huge supply of frozen vegetables.  I went through all the half-used bags and chucked the ones that are more snow than vegetables. This left me with 5 bags of frozen veggies.

The cupboards – When I inventoried our cupboards, I found the following – white rice, brown rice, brown basmati rice, brown jasmine rice, red jasmine rice, wild rice, Arborio rice, bulgar, millet, red quinoa, white quinoa, amaranth, couscous, soba noodles, udon noodles, rice noodles, lasagna noodles, and 2 boxes of spaghetti.  I vow not to buy another grain or noodle until I’ve at least cut this arsenal in half.

The pantry – Honestly, I didn’t have the energy to inventory the pantry yet.  I can say, though, that there are a multitude of cereals, sauces, sweeteners, and dessert mixes that may or may not have expired long ago.  It’s often a place where obscure ingredients for desserts I plan to but never make go to die.  

So my mission for last week’s meals was to cook using only ingredients I already had. Monday we had leftover lasagna from Easter dinner (thanks, Mom!) so Tuesday was the first day I cooked.  I made Red Lentil Dal from Lindsay Nixon's Happy Herbivore cookbook.  (You can view the recipe here.)  It's such an easy and delicious recipe.  The only change I had to make was to use a can of crushed tomatoes in place of the fresh tomato.  I had all the other ingredients.  The leftover Dal warmed up beautifully the next day.

Red Lentil Dal over brown basmati rice

On the side we had the most scrumptious broccoli I think I’ve ever eaten.  This just may replace asparagus as my new favorite roasted vegetable.  The broccoli was so flavorful and sort of caramelized on the bottom where the stems were a little thinner.  Because of the high oven temperature, the smoke alarm was going off like crazy (despite having the exhaust fan on and every window in the house open) but it was worth it!  Try it - I can guarantee you'll love it, too.

Roasted Broccoli

(original recipe found here)

Ingredients:

2 pounds broccoli crowns

2 tbsp. olive oil

½ tsp. salt

1 tsp. sugar

Freshly ground black pepper

Directions: 

1. Preheat oven to 500 degrees.  Cover the bottom of a large baking sheet with aluminum foil.  Place sheet on lowest rack of the oven while it heats up.

2. Cut off just the bottom parts of the broccoli.  Use a vegetable peeler to peel off the tougher skin on the stems.  Cut the crowns lengthwise into large pieces.  Place in a bowl and add remaining ingredients.  Toss to combine.

3. When oven is heated, place broccoli on baking sheet and roast for 11 minutes (until slightly browned).

Makes 4 servings.*

*We only ended up with 2 servings.  I don’t know if we had less than 2 pounds of broccoli or if we both just ate a lot!

Banana Chamomile Morning Smoothie

As I've said before, I am a creature of habit.  Whenever I make a breakfast smoothie, it's always the same.  Well, I'm trying to branch out a bit and when I came across this recipe the other day I knew it was the perfect opportunity to try something new.  It comes from a Vega Community blog post.  (I modified it slightly.  Be sure to check out the original - the picture is much nicer than mine.)  

This smoothie is cool, creamy, sweet, and satisfying.  You can use any non-dairy milk but the almond milk gives it a nice texture.  If you don't have VEGA, you can use another protein powder or skip it altogether.  After a weekend of indulging too much sugar and carbs, this felt like a healthy (and delicious) start to my day.

Banana Chamomile Morning Smoothie

1/2 cup chamomile tea, cold

1 cup unsweetened vanilla almond milk

Frozen banana chunks (1-2 bananas)

1 cup ice

1 tsp. agave nectar

1 tsp. cinnamon

1 scoop VEGA Whole Food Smoothie Infusion

Blend everything until smooth and frosty. 

Makes 1 large serving. 

Vegan Eats in Washington State

Today’s post is long over-due but it’s one I’ve wanted to do for a long time.  So here we go!

Last summer Brian and I went to Washington State for our vacation.  Brian is really into the outdoors – hiking, backpacking, and exploring the wilderness – and with the mountains, beaches, rainforests, and wildlife, there are ample opportunities for outdoor activities.  I enjoy the fresh air and hiking, too (as long as I can come home to a bed and indoor plumbing at the end of the day) so I was looking forward to those things, as well. 

An even bigger draw for me, however, is that Seattle is well known for its vegan scene and I had a long list of places I wanted to check out while we were there.  Sadly, I don’t have too many pictures of the great food I ate.  This was before I started this blog so I wasn’t really into that yet.  

It was unbelievably foggy in at Olympic National Park near Port Angeles - but I was on vacation and determined to wear my sunglasses!

Port Angeles

Before Seattle, we actually drove up to Port Angeles to stay for a few days.  While there we wanted to drive up Hurricane Ridge at Olympic National Park, go to a rainforest, and see some beaches.  Oh yeah, and visit Forks – the hometown of the fictional characters from Twilight (my favorite series after Harry Potter).  Incidentally, we saw the just-released Eclipse in Port Angeles at the only movie theater within 40 miles of Forks...but I’ll spare you details.  (You can let me know if you want to hear more about the "Twi-hards" in Forks, WA.)  

I can’t go into much detail about vegan food in Port Angeles – mostly because there isn’t a whole lot of it.  I only have one picture.  And it's fruit.

First Street Haven – We went to First Street Haven for breakfast the three days we were in town.  I got the only vegan item on the menu all three days – a fresh fruit bowl and plain bagel with jam.  I will say that it was a pretty darn tasty fruit salad and their coffee was good and strong.

Fresh fruit bowl from First Street Haven

Thai Peppers – We had dinner here the first night.  They have a TON of vegetarian menu items!  I had the Veggie Green Curry, which is bamboo, bell peppers, green peas, Thai basil, and pineapple mixed with a curry/coconut milk sauce.  I also added fresh tofu and a side of jasmine rice.  Everything was so fresh and not at all greasy (like most Thai places around here).

Bushwhacker – I think the name says it all.  I had the salad bar.  Let’s leave it at that.

Domino's Pizza – It was just about the only place open on the 4^th of July.  I had their thin crust veggie pizza.  Some pizzas are awesome sauce without cheese but this one would have benefited from a sprinkling of Daiya or at lease some nutritional yeast.  Ah well.  It was vegan and they delivered.

Country Aire Natural Foods - A great little health food store just down the block from First Street Haven, I was able to restock my Lara Bar supply and get some fresh apples and bananas for lunch.  

Seattle

Pike Place Market - Pike Place is an open-air market with fresh produce at every turn.  It's a great place to walk through every day because there's always different things and people to see.  A downside is that it's very crowded and smells like fish. 
 

 

Plum Bistro – Located in the Capitol Hill section of town, Plum Bistro is a beautiful, airy, slightly upscale yet relaxed gem of a restaurant.  The menu is completely vegan and offers inventive and unique dishes.  They serve you water with cucumber, orange, and lemon slices – so simple yet so refreshing!  Their alcohol is also vegan, which is a bonus.

I can't remember exactly but I think this was a pineapple mojito.  Whatever it was it was awesome!  You can see the cucumber and citrus water in the background.

Avocado sushi roll

The Mama Africa Burger - a millet and quinoa burger with grilled onions and salsa, served with sweet potato fries.  Brian had the Crazy Jamaican Burger.  Both were incredible!

Mighty-O Donuts – Although I ate my weight in Boston Cream donuts when I was a kid, I haven’t so much as had a craving for a donut in many years.  Yet when we decided to go to Seattle, the first thing that popped into my head was “Mighty-O!”  There was something about an all-vegan and organic donut shop that was very intriguing.  We didn’t go until the last day of our vacation and it was late in the afternoon, so many of their donuts were sold out.  No worries, though – there were still plenty of options.  I ordered a chocolate peanut butter donut.  It was dense and cake-like and absolutely delicious.  I was tempted to order a few more for the road but I exercised restraint.  Instead I bought a really cool Mighty-O shirt.

Chocolate PB donut from Mighty-O

Wayward Vegan Café – I read the most amazing reviews about Wayward so this was another place on my “must eat” list and I ended up being a little let down.  It’s basically a vegan greasy spoon.  I left feeling full but not quite satisfied.  I’m glad we went but I probably wouldn’t go back if we find ourselves in Seattle again.

The Griddle Combo - french toast, tofu scramble, tempeh bacon, and a sausage patty (my order)

Biscuits Maximus - 2 herb biscuits smothered in mushroom gravy with a side of garlic steamed greens (Brian's order - he regrets not choosing the Biscuits Minimus instead) 

Wild Ginger – One night for dinner we ate at Wild Ginger.  It’s sort of like P.F. Chang’s but way nicer.  They have a separate vegetarian menu and nearly all of the items on it are vegan.  For an appetizer, Brian and I shared the Vietnamese Buddha Vegetable Rolls with pineapple dipping sauce.  I can’t remember what I had for my entrée (something with tofu) but it was really good.  We also shared an order of Sichuan Green Beans.  We had to specify vegan preparation on those because they are also on the regular menu.  There were also a few vegan desserts but I was too full to try one.

Cinnamon Works – Cinnamon Works is a little bakery at Pike Place Market.  A lot of their items are vegan but some are not.  Brian and I each bought a HUGE cookie that ended up being our (highly unhealthy) lunch.  Mine was snicker doodle and was the first vegan snicker doodle that is as good as my grandma’s.  Super delish!  Brian had an oatmeal raisin that was pretty darn tasty, too.

Pike Place Bar and Grill – Honestly, I can’t even remember what I ordered here.  After looking at the menu just now online, I think it was the grilled vegetables sandwich minus the cheese.  But I can’t be sure.  Anyway, the bar is located in Pike Place Market and looks really cool inside. 

Brian enjoyed his beer sampler.

Sidecar for Pigs Peace – According to their website, they are the state’s only 100% vegan store.  Sidecar for Pigs Peace is owned by PigsPeace Sanctuary, another place I wanted to go to but didn’t have a chance.  Next time.  Anyway, the store is located in the University District, practically right across the street from The Wayward Café.  I didn’t really see anything new that Vegan Essentials or Cosmo’s doesn’t carry but it was fun to look around.  I bought a cute little piggy shirt for my goddaughter and some Glad Corn for myself.

Starbucks – Nothing unusual to report here and actually, I only had regular coffee there. Actually, one day I tried a cup of coffee from their Clover Brewing System, which is only found in select locations (none in Michigan).  Honestly, the taste wasn't all that different from their regularly brewed coffee.  Maybe if I did a side-by-side comparison I could tell.  

Most mornings on our way to Starbucks, we’d stop at the grocery store so I could buy a soy yogurt and fresh fruit cup to have with my grande iced brewed coffee.  The cool thing about Starbucks in Seattle (and actually all restaurants and on the street) is that you don’t have to throw anything away.  You either recycle or compost just about everything.  And the employees were way friendlier there than they are here (I'm talking to you Ms. "Rephrase my Coffee Order in a Condescending Tone"). 

Even with all the vegan options, I am still quite, um, particular about what I eat so most lunches were Larabars and fruit.  With my unpredictable stomach, sometimes I need to stick with what's safe.  And I was saving myself for dinner.  I know there are tons more vegan restaurants in Seattle.  I can't wait to go back someday!

Temps in the 80's and 4 feet of snow on Mt. Ranier...in July!

Rochester Mills Beer Co. - Rochester, MI

Portabella sandwich - $8.95

Last weekend Brian and I went to Rochester Mills Beer Co. for dinner.  They have a portabella sandwich that is incredibly delicious.  In fact, the main reason we went was because of the sandwich since everything about it is verifiably vegan (unlike other places where the bread may or may not be vegan).  The sandwich consists of grilled portabella caps and sliced eggplant, roasted red peppers, lettuce, onion, and sundried tomato pesto (although I asked them to hold the onion and pesto).  It's served on house made focaccia bread and comes with potato chips and a pickle.  The sandwich is so fresh, juicy, and flavorful.  I highly recommend trying it if you have the chance. 

The other vegan option at Rochester Mills is a hummus sampler with edamame, black bean, and red pepper hummus, as well as pita and veggies for dipping.  Maybe next time I'll try that.  There are also a couple of vegetarian and gluten-free options.  The menu is clearly marked and our server seemed knowledgeable about ingredients.  I'm sure they would be as accommodating as possible.  Oh, and as you may have gathered from the name, Rochester Mills is also a brewery.  Not sure if the beer is vegan but Brian's a big fan (and he doesn't worry about fish bladders, anyway.)

Tofu's Workin' Overtime

I tried something new with tofu the other night and it turned out better than I ever could have expected.  It was sort of an accidental success.  I was going to broil it, using the Basic Broiled Tofu recipe from Veganomicon, which is great because it doesn’t require pressing and it cooks up fast – great for a weeknight dinner when I don’t get home until 6:30 and am famished from my workout.

This day I was actually home early so I decided to press, marinate, and bake the tofu.  (Plus I was missing most of the ingredients for broiled tofu.)  I looked at a few recipes to get an idea of marinade ingredients and baking times and temperatures but I wasn’t really following any of them as they were written.  My measurements aren’t exact but I ended up with about 1 cup of marinade.

I baked the tofu longer than planned since Brian was stuck working really late and I was trying to delay dinner as long as possible.  As much as I wanted him home earlier, it ended up being a good thing for my tofu.  The end result was firm on the outside with an almost caramelized texture and creamy, melt-in-your-mouth on the inside.  Quite possible the best tofu I’ve ever made.  It also stayed warm covered in the oven for Brian until he got home.  He was lucky I saved some for him...

I enjoyed my tofu with a side of steamed broccoli and mashed sweet potatoes with Earth Balance and brown sugar.

Orange-Maple Baked Tofu
(printable recipe)

Ingredients:

1 block extra-firm tofu, pressed*

¾ cup orange juice

Bragg’s liquid aminos

Maple syrup

1 tsp. sesame oil

Directions: 

1. Cut pressed tofu into 8 slices.  Pierce slices with a fork on both sides.  Put in an 8x8-inch square baking dish.  Set aside.
2. Combine orange juice, Bragg’s, and maple syrup.  Adjust to taste.  Add sesame oil.  Pour over tofu.  Cover and refrigerate for 1 hour, turning tofu once.
3. Preheat oven to 425 degrees. Bake tofu for 60 minutes, turning every 15 minutes, or until most of the marinade has been reduced. 
4. Broil on low for another 3 minutes per side.  (I ended up turning up the broiler to high for about 2 more minutes per side.)

*I pressed it for about an hour in my TofuXpress – a tool I highly recommend!