Vol II: Things that made me happy this week

I’m sticking with my series dedicated to little gems of what made me happy during the week. I found myself trying to stick mental post-it notes throughout the last few days in an effort to list them in this entry. We’ll see how I did…

Parks & Rec – Season 7 – now available on Netflix
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Doesn’t anything else need to be said? Frankly, no. What a freakin’ great show.

Homemade BBQ Sauce

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Look at that massive pile of sauce (there is tofu underneath there, I promise). Inspired to spend multiple hours in the kitchen last Sunday, I decided to make homemade BBQ sauce for the first time. Following the recipe below from Veganomicon, I whipped up this spicy, sweet, sultry mass of goodness. I was scraping down the pan so I could get all of it!

 

Backyard BBQ Sauce
Makes about 4 cups
Time: 40 minutes

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium-size yellow onion, chopped as finely as you can
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 (28-once) can crushed tomatoes
  • 1/3 cup molasses (I substituted maple syrup)
  • 1/3 cup white vinegar
  • 2 tablespoons sugar (I used agave nectar)
  • 1 tablespoon prepared yellow mustard (Dijon works too)
  • 2 teaspoons liquid smoke

Directions:
Preheat a saucepan over medium heat. lace the onions in the pan and saute in oil until browned (about 7 minutes). Add the garlic and saute for another minute. Add all the other ingredients except the mustard and liquid smoke, and cook for at least 30 minutes and up to 1 hour, uncovered, stirring occasionally. Lower the heat if the sauce begins to splatter everywhere. Add the mustard and liquid smoke, and taste for sweetness/sourness. Adjust the flavors if you think it’s necessary, and cook for 5 more minutes. If you like a smooth BBQ sauce, then puree it, but that’s not entirely necessary.

First race of the season

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Sponsored by the Trailheads, the Little River Trail Run on January 16 turned out to be one the most beautiful mornings imaginable. While I still have yet to purchase actual trail shoes, I have fallen in love with trail running over the last year. Thanks to friends who open up my eyes to new places in our region, I have found such joy in romping through the woods, having to flex mental strength to pay attention and not wipe out over a root/rock/you name it.

We took on the challenging 10 mile course (although, per all of our GPS devices, it was closer to 9.5 miles total). The two days of raining prior to race day made the section near the river a scene from a Tough Mudder – people sliding, slipping, and splattering as we scrambled up and down the hilly trail.

I ended up finishing 10th in my age division with a time of 1:41:46 (10:11/mile), which is beyond expectations. I had ZERO goals in terms of timing. My only self-directive was to NOT GET HURT. I did fall – once – in the most graceful fashion I could manage, popping back up immediately and continuing forward. One of the best surprises of the race was running into (no pun intended) another friend who I ended up pacing with the last four miles for the course. That’s why I love running so much – building connections with others in this shared desire of achievement, of fulfillment, of success.

Double-date nights

Despite a disappointment experience at the newish Vegan Flava Cafe (you can read my Yelp review here), it was such a blast to go out with our friends Jon and Michelle. Who goes on double dates anymore?! We had the pleasure of taking on the 2 x 2 challenge before the holidays with another set of awesome friends Chelsea & Nic, more by accident than by intent.

The double-date needs to be a come back in 2016. While I love large gatherings, I find such fulfillment from these more intimate encounters. Despite the dining adventure not working out well, we all gave thumbs up to Bottle 501, another bottle shop/bar. Good vibe AND good prices – not always an easily-found combo.

#SOTU

Love it or hate it, Twitter has changed the game when it comes to national events including the State of the Union. I was glued more to my phone than to the actual television. The commentary, especially that made via the gif, was too good to not watch. The actual State of the Union speech was pretty good too. You can read the full transcript here. Here are a few of the highlights for me:

A better politics doesn’t mean we have to agree on everything. This is a big country, different regions, different attitudes, different interests. That’s one of our strengths, too. Our Founders distributed power between states and branches of government, and expected us to argue, just as they did, fiercely, over the size and shape of government, over commerce and foreign relations, over the meaning of liberty and the imperatives of security.

But democracy does require basic bonds of trust between its citizens. It doesn’t — it doesn’t work if we think the people who disagree with us are all motivated by malice, it doesn’t work if we think that our political opponents are unpatriotic or trying to weaken America.

Democracy grinds to a halt without a willingness to compromise or when even basic facts are contested or when we listen only to those who agree with us. Our public life withers when only the most extreme voices get all the attention. And most of all, democracy breaks down when the average person feels their voice doesn’t matter; that the system is rigged in favor of the rich or the powerful or some special interest

and, of course, #ActOnClimate talk:

Look, if anybody still wants to dispute the science around climate change, have at it. You will be pretty lonely because you’ll be debating our military, most of America’s business leaders, the majority of the American people, almost the entire scientific community, and 200 nations around the world who agree it’s a problem and intend to solve it.

Memories of tuna melts reborn

Confession: I loved me some tuna sandwiches growing up. Cracking open the can of Albacore, smashing in mayo (shifting to yogurt as I grew older), garlic powder, onion powder, black pepper, cayenne pepper, and pickles. Piling up this goodness in between two slices of freshly toasted bread.

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And then, I took it up one notch: the tuna melt. A slice of Muenster or Provolone, swaddling that tuna surprise for a successful plate to mouth interaction. Crunch.

In the pursuit of veganism, I had not yet come across a recipe that evoked the same flavors (and nostalgia) of those original tuna sammys.Chickpeas were part of the equation, and I had enjoyed several varieties of chickpea salad sandwiches on wraps and over greens. Flipping through my Isa Does It cookbook, I came across the Chicky “Tuna” Salad recipe, and lo and behold, this was exactly what I was desiring:

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Dulse flakes? This was new territory for me. As I scoured the international shelf at Whole Foods, I stumbled across several “vegetables of the sea” – all of which had odors reminding me of the aquarium section at a pet store. I did pick up a back of Dulse flakes because I really wanted that fishy quality for this particular dish. How else could I capture the tuna-esque aroma?

chicky saladMmmmm…flaky Dulse goodness.

Chicky ‘Tuna’ Salad Sandwiches
Makes 6 sandwiches

Ingredients:
1 can (15 ounces) chickpeas, rinsed and drained (1 ½ cups)
1 large carrot, peeled
1 rib celery, leaves removed
ÂĽ medium white onion
½ cup sunflower seeds
1/3 cup vegan mayo
1 teaspoon apple cider vinegar or fresh lemon juice
1 tablespoon kelp or dulse flakes (optional)
ÂĽ teaspoon salt
Freshly ground black pepper
12 slices whole-wheat bread, toasted
Lettuce, sliced tomato and/or sprouts for topping (optional)

Preparation:
You have a couple of options. You can make this up in a food processor or by hand. I opted for the food processor:

Cut the carrot and celery into a few large chunks (5 or so). Add them to the food processor, along with the onion. Pulse until everything is chopped, but be careful not to puree. The veggies should range from pea-size to chickpea-size, more or less. Transfer to a large bowl, scraping the work bowl with a rubber spatula to get as much out as you can, but it doesn’t have to get totally clean.

Pulse the chickpeas and sunflower seeds in the food processor to mash them. They should remain somewhat chunky, with bits of whole chickpea left, not pureed like hummus. Transfer to the bowl and combine with veggies.

Add the mayo, vinegar, seaweed flakes (if desired), salt, and pepper, and mix well.

By hand preparation:
Use a mini potato masher or a strong fork to mash the chickpeas in a large bowl. They should retain some of their texture and not appear pureed. On a cutting board, finely chop the carrot, celery and onion into just about pea-size pieces. Add the veggies to the mashed chickpeas and mix until combined.

Spread the sunflower seeds in a single layer on the cutting board and chop roughly. Add them to the bowl.

Add the mayo, vinegar, seaweed flakes (if desired), salt and pepper, and mix well. Taste for seasoning. Use to make sandwiches with the bread, including optional toppings as desired.

Enjoy!

A twist on a classic Irish dish

Move over corned beef and cabbage, there’s a new addition to the March 17 menu. And this one hails from South of the Border.

PPKpiePhoto courtesy of Post-Punk Kitchen

Because by now you should know that my photos do not look anywhere near as mouth-watering as those. It is on my list to take a photography class, and now I see one of our local kitchen supply stores (Whisk) is offering a food photography class. This might need to be on my to-do list.

Back to the meal: this particular recipe falls under the Sunday Supper section in Isa Does It as it is a little more labor intensive than the weeknight stir-fry/salad/sandwich/broiled tofu concoction. With that said, it was worth every minute. And, it made 8 servings, so I was finishing this up five days later. And: it was still as good.

Tamale InnardsFiesta!

I have always had a soft spot for Shepherd’s Pie. My roots do trace back to an Irish clan (the O’Connells), and the women in our family seem to resemble Irish potatoes as we age, so it seems appropriate to prepare one of my homeland’s classics. Although, as I learned doing three minutes of research on Wikipedia, this dish was initially called Cottage Pie (1791) when the potato was first introduced as the crop to eat…if you were poor. Essentially, the “recipe” called for whatever meat you had left over, and then throwing potatoes on it. It evolve into Shepherd’s Pie in 1877 when the main meat used was lamb – not beef.

The “meat” used in this dish requires no shepherd – except your arm holding a fork and bringing this food to your mouth. The combination of beans, poblano chili, onion, tomato, mushrooms, corn, and tortilla chips (plus all those amazing spices) has such a complex and rich flavor. And thne, it’s topped with LIME-infused red potatoes. The lime flavor is subtle but noticeable and draws this entire dish together. Oh! I can’t wait to make this again. Add it to your Sunday meal planning! St. Patrick’s Day is just around the corner. Time for Katie’s terrible photography skills:

sp1Always know – it tastes better than I could ever capture on my cell phone

From my ancestors to you, Éirinn go Brách! [Ireland forever]

Tamale Shepherd’s Pie
Post-Punk Kitchen (Isa)

Serves 8
Time: 1 hour || Active time: 30 minutes

For the mashed potato layer:
2 1/2 lbs unpeeled red potatoes, cut into big chunks (1 1/2 inches or so)
1/2 cup unsweetened non-dairy milk, at room temperature
2 tablespoons olive oil
1 scant teaspoon grated lime zest
3/4 teaspoon salt (or to taste)

For the stew:
2 tablespoons olive oil (plus extra)
1 onion, diced medium
1 poblano pepper, seeded, diced medium
4 cloves garlic, minced
8 oz mushrooms, cut in half and sliced 1/4 inch thick or so
1 cup lightly packed cilantro, chopped
1 1/4 lbs plum tomatoes (about 6), chopped
1/2 cup corn (fresh or frozen)
1/4 cup dry red wine
3/4 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
2 ounces tortilla chips (about 4 good-sized handfuls)
2 tablespoons lime juice
2 tablespoons Frank’s red hot hot sauce (plus extra for serving)
3 cups cooked black beans (2 15 oz cans rinsed and drained)

Place potatoes in a pot and submerge in salted water. Cover and bring to a boil. Once boiling, lower heat to simmer and cook for about 15 minutes, or until potatoes are tender.

Drain potatoes and immediately transfer them back into the pot. It’s important to do this while everything is still hot. Give them a quick preliminary mash, then add the milk, olive oil, lime zest and salt. Mash until creamy, taste for salt, then cover and set aside. (Note: I usually add black pepper, but decided not to here so that the lime really shines through. If you feel naked without it, though, go ahead and add some.)

To prepare the stew:
Preheat a large, heavy bottomed pan over medium-high heat. Saute onion and pepper in olive oil and a pinch of salt, until peppers are softened, about 10 minutes. In the meantime prep all your other ingredients.

Add garlic and saute until fragrant, 30 seconds or so. Add mushrooms and cilantro and cook until the mushrooms have released a lot of moisture, about 5 minutes. Add tomatoes, corn, wine, salt, cumin and red pepper flakes. Turn heat up and cover the pan, stirring occasionally, for 5 to 7 minutes. The tomatoes should break down and become saucy (if corn was frozen it may take a bit longer.)

Now take the tortilla chips and crush them into fine crumbs with your hands. It’s ok if there are a few bigger pieces, but aim for crumbs. Add them to the stew and mix well. Since tortillas can be salty, wait until they’re added to taste for salt. Mix in the lime juice and hot sauce, then fold in the black beans and heat through. Now taste for salt and seasonings.

To assemble:
Preheat oven to 350 F. Lightly grease a deep 11Ă—13 casserole (cooking spray works just fine). Transfer the stew to the casserole and even it out with a spatula. Add the potatoes in dollops, and spread it into an even layer.

Place in oven and bake for about 25 minutes, until potatoes are lightly browned. Stick under the broiler for a minute or two just in case the browning isn’t happening. Serve hot garnished with cilantro, chili peppers and lime.

Photo from Post-Punk Kitchen

Six things I am crushing on this week

To start with a bit of cruel irony: after noting in my post yesterday that I had yet to succumb to slipping on ice during any training runs, I was four-tenths of a mile into my 8 mile run and…you guessed it:

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I ate it. Luckily, I performed the classic Hollywood fall of my legs flying up in the air and landing on my butt.

After a quick curse word and a double-check of all limbs, I proceeded on to knock out the remaining 7.6 miles amid much more ice. It was a very jilted run in regards to my route – a lot of U-turns. And, sadly, this morning’s freezing rain will be pushing my run today to…this afternoon? To the “wish I could” history books? It’s March. It’s time for spring.

I feel compelled to touch on a variety of topics this morning, so I have opted for the infamous list post in order to fulfill my own whims. From literature to legumes, here are six things I am crushing on this week:

#1: Chickpea cutlets from Post Punk Kitchen

chickpea cutletsLike mini-chickpea burgers of love

In need of something meaty, crunchy, and delicious? These cutlets – with their hint of lemon – will rock your world. They are easy to make and require few ingredients: chickpeas (duh), wheat gluten, bread crumbs (I use Panko), some thyme/paprika/garlic/sage, a little lemon zest, soy sauce, olive oil – BOOM! You have a chewy plant-based steak. I have fried them both times (it’s all about that crunchy, baby), but baking the cutlets in the oven is an option as well. You can find the recipe here.

#2: Hot jams: Ibeyi, “Ibeyi”

ibeyiPhoto via NPR’s All Songs Considered blog

Twin sisters Lisa-KaindĂ© Diaz and Naomi Diaz first blew my musical mind on NPR’s First Listen with then soon-to-be-released album Ibeyi. Their playful, sensual, and haunting French-Cuban ballads are enhancing and evocative. I immediately pre-ordered the album, which is NOW available for your listening pleasure! Right now, I have “Ghosts” on repeat, which is the third track.

#3: Sold – Patricia McCormicksoldPublished back in 2006, this novel explores the horrific world of child trafficking, in particular from Nepal to India. Through the eyes of Lakshmi, a 13-year old Nepalese girl, we journey with her as she is sold into the sex industry by her stepfather as his gambling habits have netted the family a debt they can no longer pay with their crops. It’s written in almost a verse format – short bursts of text tracing Lakshmi’s experience, her naivete, and her realization of her new reality. The novel is raw and unapologetic in telling her story – as is the story of thousands of young women in this part of the world. I highly recommend reading it, as it will educate and anger the reader (well, it did me). This was in my 2015 reading stack, and it was one I had difficulty putting down.

#4: Another glorious Costco find – red lentil pasta!

RotiniOh Costco – you did it again! Chocked full of protein and fiber, this red lentil pasta proved to be an excellent substitute to the standard durum flour variety. It doesn’t boast any overpowering flavor. We topped the noodles with a marinara sauce one night and a peanut/ginger curry a few nights later. Great texture and very filling.

#5:  Dreaming of house decorating

After abandoning Pinterest for the last month or two, I jumped back in headfirst on a quest to find barn doors. When Aaron first mentioned these as an idea to close off our dining room, I was a little on the fence. Barn doors? This coming from the woman who had burlap a plenty at her wedding, I know. But, I am now 150% on the hunt for a barn door-esque look for our dining room. Here are some that I have just fallen in love with:

barndoor4I also love the fact La Croix is in this photo

barndoor3Likely no animal head behind our future door…

barndoor2Does the dog come with the door?

barndoor1It just screams GREEEEEEEEEEEEEEEN

#6: The powerful medium that is Twitter

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Yes, tweeting road conditions in the Triangle may earn you five seconds of fame too. Twitter – from questioning dress colors (which I honestly did not follow nor care to follow) to breaking international news to chronicling a llama escape – this social media platform continues to amaze and bewilder me.

Alright, those are six things that I am sharing with you. Would you be kind enough to share something YOU are crushing on with me?

Walt Disney World and vegan eats

Besides evenings chocked full of activities for other organizations, my failure to fully complete the 31+ days of Veganuary recipes can also be partly blamed on a mouse.

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Yes, that’s evidence of Mickey Mouse and me breaking it down on the dance floor. The impetus for all of this happening was to celebrate the marriage of my good friend and Teach For America trenchmate Kacie (and her now husband Preston!). Kacie’s fondness for WDW, and Preston’s fondness for Kacie, led to this magical occasion in Orlando.

Not only was this my first time at Walt Disney World – this was my first time in the state of Florida. (thus knocking another unvisited state of the list!) In this post, I’m going to focus mainly on the food. The sights, sounds, and rides of the four parks will be featured in subsequent narratives.

Bottom line: eating vegan isn’t easy at Walt Disney World, but it’s possible and likely some of the best service you’ll receive.

Before we left, Aaron and I did our homework, thanks to other bloggers for jotting down their plant-based eating journeys of the various resorts, parks, and surrounding restaurants. Overall, there were two shining gems among the rougher choices, and both of them happen to be at the Animal Kingdom Lodge.

1) Sanaa, Animal Kingdom Lodge

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Touted as “African cooking with Indian flavors,” this restaurant was on the must-hit list. In fact, it was the first eatery we dined at post-arriving to the grounds (reservations recommended).

On the basic menu, Sanaa offers a vegetarian sampler featuring Lentil Dal, Chickpea Wat, and more. Unfortunately, the naan here is made with ghee, but there are lentil chips as substitutes. Even better: there is a full vegan menu. I let our server know, and boom: it appeared.

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Major decision time. I ended up opted for the three-salad sampler (chickpeas with cucumber and tomato; watermelon, cucumber and fennel; and Bhel Puri) and an order of the Chana Tiki appetizer.

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Everything was delicious. We’re talking poppin’ flavors in fresh-high quality food. It didn’t hurt to also have Cigar City available:

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Sanaa set a high bar for the rest of our Disney experience. Needless to say, expectations fell short along the way. However, this first day continued strong as we ended up having dinner in EPCOT.

2) Tangerine Cafe, EPCOT

Another suggestion that came from both our bride-to-be and several other online resources. Located in the Morocco section, Tangerine Cafe provided some of the best falafel and couscous salad that we both have ever tasted. I went with the vegetarian platter, which came with falafel, lentils, tabouleh, hummus, bread, olives, and this crazy good Tangerine couscous salad.

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Aaron – not a surprise – went for the vegetarian Falafel wrap, which he loved (not vegan).

Editor’s note: I just read that the lentil salad is actually not vegan. Well darnit. Who puts mayo in lentil salad?! Also, if you abstain from honey, you can request honey-free pita bread.

3) Boma – Animal Kingdom Lodge

On the final day of our magical experience, we landed at Boma for the last possible breakfast seating (10:50am) before our flight. Boma was the first restaurant that came out of most people’s mouths for vegan-friendly recommendations. During both breakfast and dinner service (no lunch, folks!), the restaurants offers an enormous range of options on a buffet.

Thanks to some sleuthing that morning, I knew that the chefs here went above and beyond for guests with food allergies or dietary restrictions. Our server, Dilly, brought out Chris (who apparently is Internet famous) from Detroit, MI. He kindly walked us through the various buffet options, which were plentiful – from fresh fruit to tater tots (with the most amazing spices!) to steamed veggies and much more.

But – then he threw out the offer I was hoping for (I have little shame since hot breakfast is such a rare treat out). He offered to make us vegan Mickey waffles AND a tofu scramble. While we waited, I made a small plate to at least sample some of the buffet offerings (the copious amount of tomatoes made me so happy):

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And then, these arrived:

10955798_10103610984659692_8395477499621154745_nOh Mickey, you’re so fine. You’re so fine you blow my mind. Hey Mickey!

10947259_10103610985023962_8687163987092169712_nShadow scramble of fresh jalapeno, red & green bell peppers, tomatoes.

I credit the blur to the sheer ravage hunger I was feeling on the inside. Everything was outstanding. I can’t even tell you the last time I ate waffles. These had a nice crunch on the exterior (the ears in particular) and a soft, warm doughy quality underneath. The scramble had a tinge of spice and was quickly inhaled.

Continuing to exceed my expectations, chef Chris brought us some chocolate chip cookies that accommodated the eight major food allergies. They may have been from Enjoy Life, and as you can see, there are no photos of them because they were gobbled up. They were a nice blend of both crunchy and soft cookies. I would never – ever – have known they were egg/soy/treenut/dairy/gluten/etc. free.

These were the highlights of our food tour – which is a bit disappointing. Unfortunately, my phone died during the wedding or I would have captured the incredible quinoa loaf served for the vegetarian/vegan crowd at the reception. Accompanied with sauteed mushrooms, steamed veggies, and topped with a sun-dried tomato-balsamic reduction, it was one of the best wedding dishes I have ever tasted.

I will note that despite not having photos, I was able to secure a vegan burger at the Magic Kingdom (on a gluten free roll as the regular rolls are not vegan) with plain corn on the cob. It was easier to be labeled as having a food allergy than trying to explain the ins and outs of veganism.

Our own resort – Coronado Springs – was not a grand haven for non-meat eating as well. I had two meals here: a roasted-veggie pita with a balsamic reduction (which I learned recently may contain various fish oils, so this might be something one should ask about), and the one-two breakfast punch of oatmeal with sliced almonds and fruit. Nothing out of this world exciting or overwhelming. These meals served more as “filling” than “fulfilling.”

Here’s something I didn’t know: you can actually bring food into the parks. I kept snacks in my purse at all times, which saved us some extra $ and allowed us to typically eat only two meals out a day.

Also, one last plug: from the research files, I learned the popcorn at the parks is vegan. I really hope this is still true because it was finger-licking good. I almost requested a second souvenir bucket. Almost.

There are tons of additional resources out there on eating vegan at Disneyworld, including:

At some point you’ll say: “Oh, these are all naming the same places.” Undoubtedly, as Downtown Disney undergoes revamping, there will be more options on the grounds. Until then: Animal Kingdom Lodge – no mater which places you visit – is a must see. Plus, there are savannahs on the grounds where you can watch cranes, zebras, antelope, and giraffes from your dining room window (or your room if you are super fancy).

Have you visited the Mouse and have a favorite place to dine or snack at? Please share!

Day 29 of vegan recipe challege: 3 things to try

Who doesn’t like a round up blog post? It’s the cheat for promoting great ideas/content without actually creating much of said ideas/content. Call it the Upworthy or Buzzfeed creed. Without further ado:

1) Last Sunday, I held my inaugural “Cooking with Friends” adventure centered around a vegan staple: tofu. One of the most highly acclaimed dishes came from none other than everyone’s favorite crafter-gone-money-launderer Martha Stewart.

broiled tofuAfter broiling this tofu, make a wreath!

The recipe (found here) is ridiculously easy. The soy lemon pepper dipping sauce was a nice, punchy touch, and would make a great marinade or dipping sauce in other dishes, for sure.

2) This past Monday was Chipotle’s much publicized sofritas special. If you purchased a bowl/burrito/taco with sofritas on that day, you would be able to score a free bowl/burrito/tacos using your receipt on another visit. Alas, we were not able to partake due to time and finances (and the fact that we have a silly amount of food in our house). BUT – we did taste the sofritas a couple of Saturdays ago: I did a bowl with black beans, pico, and lettuce while Aaron took his in taco form topped with black beans and the corn salsa. The verdict: quite tasty with some nice heat. What a gesture to have another protein option outside of the bean staple in the takeout realm.

sofritasThanks Chipootle for bringing tofu to the hipsters

3) I still have yet to post about my (now TWO) sushi roll making adventures. If you’re in the market to get your nori on, the BambooMN brand is the set my friend Chelsea recommended to me, and I shall pass it on as well.:

sushikitKeep it rollin’

Even better, the price for the set is under $8.

Speaking of sushi, a new restaurant opened in downtown Durham this week. Basan brings more new life into the American Tobacco section of the Dirty D with a menu that boasts some pretty fabulous looking veggie sushi. For example:

Bonsai

Avocado, broccoli, carrot, asparagus, tempura green beans, wrapped with soy paper and cucumber, soy salsa on top

Garden

Frisee, tomato, avocado, cucumber inside, roasted pepper, chive on top, whole grain mustard dressing

This has been added to our restaurant must-hit list.

QUESTION TIME:

Alright vegans and non-vegans alike, are you a fan of sushi? If so, what are the ingredients you like to find in your roll?

Day 28 of vegan recipe challenge: channeling the God(dess) in all of us

I shall defer from making a litany of excuses and instead dive right into another recipe (blogger guilt in effect!) Although, I did write a blog post for our organization in the interim.

Need something simple, comforting, and cozy? From the brain of Isa Chandra Moskowitz, this dish combines tahini with tempeh, broccoli, and linguine to make that ideal bowl of goodness (or goddess). I tried this dish out last Friday on a friend, and rave reviews were heard around the table,

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Goddess Noodles with Tempeh & Broccoli
Serves 4
Total time: 30 min; Active Time: 30 min

8 ounces whole-wheat linguine
1/2 cup tahini
1/2 cup warm water
3 tablespoons fresh lemon juice
1/2 teaspoon salt plus a couple more pinches
2 tablespoons nutritional yeast flake
2 tablespoons plus 1 teaspoon olive oil
8 ounces tempeh, diced into 1/2-inch pieces
6 cups broccoli florets and thinly sliced stems
4 cloves garlic. minced
1 cup chopped fresh chives
Freshly ground black pepper

Bring a large pot of salted water to a boil for the pasta. When it’s boiling, cook the pasta according to the package directions. Drain and set aside, reserving a cup or so of the cooking water.

In a liquid measuring cup, use a fork to stir together the tahini, warm water, lemon juice, and 1/2 teaspoon of the salt. Depending on the consistency of your tahini, you may need to add more water to get it to be relatively smooth. Mix in the nutritional yeast. Set aside.

Preheat a large pan over medium-high heat and add 1 tablespoon of the oil. Saute the tempeh in the soil with a big pinch of salt for about 7 minutes, tossing frequently, until lightly browned. Transfer to a plate and set aside.

In the same pan, cook the broccoli in another 1 tablespoon oil with a pinch of salt for about 5 minutes. The broccoli should be bright green and still have a snap to it.

Push the broccoli over to the side of the pan, and add the garlic, along with the remaining 1 teaspoon oil. Toss together and let the garlic cook for about 15 seconds, then  mix it in with the broccoli.

Now, add the pasta and use a pasta fork (or fork) to mix together the pasta and broccoli. Turn off the heat, add the tahini, and stir to coat. Now add the reserved pasta water as needed to thin the sauce and get everything coated.

Stir in the tempeh, chives, and some black pepper. Serve.

Notes from Isa:

  • The consistency of tahini can vary greatly from brand to brand. Some are thin and smooth, and others are firm and clumpy. Even the temperature of your tahini can make a difference. Depending on what your tahini is like, you may need to add more warm water to get it smooth. And if it is really clumpy, you may even need to transfer it to a small blender to smooth it out. For the best results, let your tahini come to room temperature before using for this recipe.
  • If you’re not up for tempeh, then you may use 1 1/2 cups cooked chickpeas instead. No need to saute: just toss them in with the linguine to heat through. And if you can’t find fresh chives, then chopped scallions make for a great dish, too.

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