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!
Ignore the insane amounts of quinoa in that picture...I cut the amount in half for this recipe. No pseudo grain has any business being front and center in this mouthwatering meal! Seriously...so many amazing flavors.
I also hold another obviously very important opinion: onion is not that great...so you won't see it in this recipe, but feel free to add onion if you're into that kind of thing ;)
And lastly, this is not an opinion, but pure fact. This dish has an outstanding nutritional profile (24% fat; 60% carbs; 16% protein). So get all the flavors...and all the health benefits. Holla for veg food :)
Oooohhhh baby. These are the most fantastic way to celebrate the beginning of summer. I had been eyeing this recipe from Annie's Eats for a while but just now finally got to make it...and it didn't disappoint! My brother even said I should make them again (which is suuuuper high praise from my family!). I know it may look like this isn't a full meal, but it has incredible staying power. I won't lie...this isn't terribly healthy, so try to be good the rest of the day ;)
Can't say they make great stand-alone leftovers, but toss a couple in your favorite soup (maybe tomato basil) and you have yourself a tasty meal!
Also, apparently I'm so out of practice with my normal blogging that I forgot to take any pictures of the process! It probably would have helped with this recipe, but if I make them again I promise to post those :)
I must say, this is one of my favorite vegan meals I've made to date; and it's so quick and easy! Not to mention, it contains almost 80% of your daily fiber needs, 50% of your calcium needs, is overflowing with healthy fats, and is high in protein.
What's not to like?!
I know I've been on a dinner streak lately...but I promise baked goods are coming soon! And as always, please feel free to give me any feedback/make requests!
I have never made bruschetta before, partially because I don't make appetizers on a regular basis...and partially because most bruschetta recipes I've found since going vegan have cheese.
Cheese...Who needs cheese?! Luckily, due to The Tipsy Vegan and the recent 49ers success, bruschetta was in order. This recipe requires wine, obvi...and I am sooo hooked! This stuff is addicting. Beware.
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!
My horrible ways never cease. I have managed to neglect you darling individuals who care enough to read my blog this summer and it was definitely something I did not anticipate. Let me explain...
Once school ended, I started working full time. A week into summer one of my besties flew to CO to spend a week with me. Then I went right back to working full time while she started training for the summer job we once shared. I visited her (and other old friends) often during that two-week period. Once she left to start her job, I started packing up my apartment. I spent my time away from work packing and cleaning and transporting stuff home. Then I moved into another house to house/pet-sit for two weeks. On Friday I left that house, came home, and tomorrow I will go stay with a friend for 3 days so I can work a few more days. Then I'll return home for a couple days, spend a week working in New Orleans, and possibly go back to stay with that friend while I work a couple more weeks. Then it will be a quick transition back home for at least 5 months while I complete my internship/last semester of undergrad : )
Meet Kobi. I'll get to see this angel more than I have in the last 3 years! She likes to talk if you couldn't tell...
Hopefully this explains a little...It's not that I haven't been cooking! I just haven't had the energy to create blog posts, which are unbelievably time-consuming. I feel like I've been a nomad this whole summer.
At the end of this wonderful weekend, I figured I could muster up a bit of energy to share with you my "copy cat" recipe based on a sandwich I often enjoy from the cafe at my work.
This sandwich is jam packed with grilled veggie goodness and a delectable red pepper hummus. Perfect for summer, so go ahead and give it a try!
Hey! You! Participate in my poll? It'll only take a sec, you dont even have to leave this page! K thanks.
On to the delish sammich : )
Sooo I was grocery shopping yesterday and knew I wanted to splurge on some hummus for this sandwich I had been dreaming about all week. Immediately, Eat Well Enjoy Life's line of "alternative" hummuses (is that the plural for hummus??) with white beans, edamame, and lentils popped out at me. I was intrigued. I have seen both white bean and edamame dips, but never lentil, so of course I had to try it! Plus it had a kick so I couldn't resist. The verdict: a lighter, fluffier dip with tons of awesome flavors. This is a GREAT sandwich spread. Not sure yet whether I'd use it as a dip though.
Anywho...I have been craving a creamy, natural, veggie packed sandwich for forever now. Particularly one including avocado, sprouts, and hummus. This beauty is the result, and it is fantastic! My "version" with the spicy lentil hummus packs quite the punch with the peppery arugula so feel free to take some liberties if you want a milder creation. But just as a side note: I loved mine!
I have never been a huge taco fan. Ground meat smothered in sodium-saturated taco seasoning wasn't too appealing, even when I ate beef. Of course tacos for dinner also meant spanish rice in my household....more yuck.
Now these tacos...are a completely different story. After having incredible meatless tacos at two different veg restaurants I was totally ready to make my own. The result: refreshing, flavorful, plant-based tacos. Yum : )
I am almost positive that my omnivore taco-enthusiast mother would even love these. Verdict on that as soon as I can make them at home! haha. With a bit of planning ahead of time, this recipe can come together quickly and really fill you up without all the nasties in normal tacos. Just check out the nutrition facts!
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!