Oh helloooo, I've been meaning to post this recipe for weeks (okay maybe months) now. I just made it again tonight along with those sexy falafels from the Thrive Energy cookbook. I have been missing Garbanzo since I moved here, so I wanted to make something as close to that as possible. I accompanied the tabbouleh and falafel with hummus, romaine, and this vegan tzatziki sauce. It was wonderful. I love Mediterranean food.
That's all I got. I am struggling to survive through the last two weeks of my first year of grad school, so maybe once that's over (and before I venture of to the UK for 3 weeks!!) you will see more from me. Enjoy lovies!
It's been too long! Oh dear. Lo siento. You knowww...sometimes life gets in the way of your hobbies. Now that I have adjusted to my new job and classes, hopefully I can start cranking out the recipes again :)
Sooo back before I was vegan and before I really paid attention to my diet/had to worry about my weight, my favorite thing to order at Panera was Broccoli Cheddar Soup in a bread bowl.
Now I look back on that and I cannot believe I was consuming 890 calories and 2460mg sodium!!!
I figure it's been years since I had broccoli cheddar soup. Since I had some broccoli and Daiya cheddar in the fridge, I figured the only logical next step was to veganize this delicious soup. Duh. Serve it with an Alexia ciabatta roll or two and you're set, Panera 2.0! If you're curious about the vastly improved nutrition facts, keep reading!
My parents are past the novelty that is my veganism and are no longer making any vegetarian meals. I'm lucky they at least like vegetables! So now all I ask is that they inform me of what we're having ahead of time so I can figure out how to veganize the recipe (or making something else completely).
I've been meaning to share this recipe for a while, so I better finally share it before grilling season's over!
Again, mucho apologies for the sparse posting, but I have a visitor in town! She is one of the most wonderful people I know...so wonderful that she agreed to try out a vegan restaurant in Denver with me : )
You can view their full menu, hours, and locations on their website. If I convince you to try it out, please note they are doing renovations and will be closed May 30th at 8pm until June 2 at 3 pm.
The verdict: I don't even know where to begin. The location is beautiful. Their restaurant is small-ish but comfortable with a laid-back atmosphere. The servers were friendly and fast. But the true highlight is the menu/food. This restaurant is technically vegetarian, however it is very vegan-friendly. They serve breakfast, lunch and dinner 7 days a week. As an added bonus...your wallet wont feel significantly lighter after you leave ; )
NOTE: I'm sorry I don't have pictures, I didn't plan well...but just trust that the presentation was as wonderful as the taste.
Amanda and I had a tough time making a decision on what to order, but we decided to split an appetizer and an entree. The vegan options were vast, but we finally decided on the Sweet Chili Egg Rolls made of tofu, cabbage, portobello mushrooms, carrot, and green onion; all in a vegan wrapper and served with a sweet chili mango sauce. Drool. The egg rolls tasted just like the ones I'm used to...except fresher and the outside wrapper was better than the regular kind. The sauce was absolutely to-die-for...I must recreate it! Our entree was recommended by our waitress (conveniently a vegan!). She suggestes the Sweet Potato and Black Bean Tacos and we gladly went with her choice. We also added tempeh for 50 cents (!) extra. The dish consisted of three tacos, each with 2 soft corn tortillas, plus pico de gallo and guac on the side. Besides the obvious (sweet potato, black beans, and tempeh), the filling had bell peppers, onion, and an extremely flavorful cilantro lime slaw. I asked Amanda if she was missing meat, sour cream, or cheese, and she said "not at all".
Our meal was very filling so unfortunately we didn't get to indulge in one of their desserts (they also have a bakery AND a coffee shop/bar located only blocks from the restaurant) or a vegan milkshake (yummm). I look forward to returning and trying out more of their wonderful vegan eats and I would strongly encourage you to visit if you're in Denver.
You could even make a fun night out of it and go see Forks Over Knives (a documentary about veganism) in Denver as well! (I have yet to see the movie but I look forward to doing so...)
Sorry if that made your stomach growl. Here's a recipe you can whip up for dinner if you can't make it to Denver...
No slimy tabbouleh for you! This version is just the way I believe tabbouleh should be: light but satisfying with a punch of pepper and parsley. Yummyyy.
The first time I had tabbouleh was in Georgia last summer...as soon as the recipe popped up on OSG...I knew I had to try it for myself. Unfortunately that version didn't work out for me. I taste tested Whole Food's version and decided to make a few changes.
This turned out absolutely fantastic.
I hope you enjoy it as much as I did!
I forgot to take a picture until I was already enjoying the last of this at work!
My transition from last semester of undergrad coursework (not including my 15 credit internship in the fall) to working full time was a fast one...and I needed a little time to adjust. I hope your finals went well, and if you graduated...congratulations!
Because I took a bit of long break...I have two recipes for you! The first...a light yet filling summer-y salad jam-packed with protein, fiber, and healthy fats.
The second...a dense, indulgent, super sweet cake that is great for a special occasion.
Dig in dearies! Alsooo...new poll is up. As always, I appreciate your participation : )