Jamaican curry tofu and vegetables

This post was originally published as Weekend Eats by Laurel on Health Food.

I’ve been so busy the past few weekends and didn’t do much cooking at home, but I’ve had some wonderful food while out and about.

We had some family in town last weekend, and I recommended Land Thai Kitchen on the Upper West Side for dinner on Friday night. We went early and didn’t have to wait to sit down. I had a lychee margarita and shared root vegetable spring rolls and vegetable dumplings for appetizers. Both apps were delicious, but I especially loved the vegetable dumplings because they had a nice crunch inside (thanks to crumbled peanuts). I ordered a Jamaican Curry Tofu and Vegetables meal for the entree. I forgot to ask for brown rice, so I mostly stuck to eating the tofu and mixed vegetables which included green tomatoes, broccoli, asparagus, carrot, and more. I’m always happy with my food at Land Thai. It’s so fresh and the vegetables are never overcooked.

Vegetable dumplings at Land Thai Kitchen

Root vegetable spring rolls at Land Thai Kitchen

Jamaican curry tofu and vegetables at Land Thai Kitchen

The weekend before I was on my way to meet up with my boyfriend and his business partner over at their Midtown studio and had worked up a healthy appetite on my walk across town. Le Pain Quotidien is always a favorite of mine, so I swung by and picked up an Organic Red Quinoa salad with arugula, chickpeas, artichoke, side of avocado, and a basil dressing. I absolutely loved this fresh salad. It was filling and perfect for the hot summer afternoon. Oh, I also tried the watermelon cooler with fresh mint. Le Pain makes it with fresh watermelon juice, and it’s just heavenly.

I love my home-cooked meals, but eating out is such a treat here in NY.

Red quinoa salad at Le Pain Quotidien

Watermelon cooler at Le Pain Quotidien

Trinidad Street Food

This post was originally published as Doubles (Trinidad Street Food) by Laurel on Health Food.

Ever since we got back from Trinidad, I’ve been dying to make some of the foods we ate on our trip. Last night I made curried chickpeas and fried bread (doubles). They came out great! When we were in Trinidad we ate doubles on the street several times and I loved them. They are loaded with flavor thanks to gobs of curry powder, garlic, onions, and hot sauce. I used a half teaspoon of some super-spicy homemade hot sauce we brought back with us from our trip.

Frying the bread was a new thing for me. I typically don’t fry my foods because it’s obviously not the healthiest cooking method. But this was fun for a special treat. Plus, the curried chickpeas filling is super healthy, vegetarian, and full of disease-fighting curry spices.

I used a Doubles recipe from the cookbook I bought on vacation: The Multi-Cultural Cuisine of Trinidad & Tobago & The Caribbean. If you want to make these doubles too, I found an almost identical recipe on the Fabulous Foods website.

It feels good to experiment with new recipes, and I know my boyfriend loves that I’m learning how to make homemade Caribbean food. Can’t wait to try more recipes from the cookbook! For more on Trinidadian food including pictures from my recent vacation.

Trinidadian local food

This post was originally published as Trinidadian Food by Laurel on Health Food.

Last week I went on vacation with my boyfriend to Trinidad. We visited family members, ate lots of delicious local food, sipped many drinks, and relaxed with no phones or computers. Ahh, the life! I absolutely loved the food I had while I was in Trinidad and took a bunch of pictures. We spent our time on the northern end of the island, but I look forward to going back someday so I can see the southern side and also visit Tobago. I heard the beaches were stunning there. Oh, and I definitely want to visit during the famous Carnival that happens in February/March. Sounds like soooo much fun. Did you know that Trinidad is home of the original Carnival?

As I expected, there was a ton of curry spices and hot sauce in the foods. You know I loved that! I tried to order vegetable-heavy dishes when I could, but I also tried some fish and meat so I could get a taste of what the locals had to offer. There were tons of street vendors, and I loved how we could always pull over to the side of the road for a quick snack or a fresh coconut water. It was certainly an indulgent trip, but I loved that all the fresh food was grown or caught locally. I can’t wait to try to make some of these dishes at home.

Here’s a summary of my favorite foods I tried on the trip. Hope you enjoy it!

• Roti - This yummy flat bread originates from India and it’s typically eaten with meats and vegetables. I had it several times wrapped with curried potatoes and pumpkin inside, but also ate Paratha Roti which is roti crumbed into pieces. Trinidadians call it “Buss-Up-Shut” because it resembles a torn or busted-up shirt. You can dip the Buss-Up-Shut in your curry sauce or make mini wraps with the meat and/or veggies. Learn more about roti here.
• Doubles – This well-known street food is made with fried flat bread that’s filled with curried chickpeas (channa), spicy chutney, and hot pepper. Omigoodness these were so good. We had them for breakfast, lunch, and anytime we needed a snack.
• Coconut water – There were tons of places to pull over and get fresh coconut water. The guys take a big machete and quick chop off the top and stick a straw in. So refreshing. They even give you a little scoop so you can break the coconut open when you’re done and eat the soft coconut meat inside.
• Bake & shark – Bake is a fluffy fried bread. It was served at the beach with fried shark meat and a spread of fresh toppings and sauces. I had mine with cucumber, tomato, lettuce, mustard, slaw, and a little hot sauce. It was a HUGE sandwich!
• King fish – My boyfriend’s Dad’s cousin made us some super fresh king fish that he bought when we went to Maracas Beach. He lightly seasoned it with herbs and curry spices, pan fried it, and we ate it with fresh lime juice, mustard, and pieces of soft white bread from the bakery.
• Breakfast bake – A family friend made us bake for breakfast one morning topped with sautéed spinach, garlic, onions, and peppers. This was one of my favorite things I had on the trip. Just a little something our friend whipped up with leftovers in her refrigerator.
• Mango, avocado, and tamarind coconut trees – I think everyone we visited had at least one of these fresh fruit trees in their backyard. Man, I would kill for an avocado tree!
• Carib & Stag (local beers) - Everyone was drinking the cold local beers Carib and Stag. Carib is sort of like Corona and Stag tastes a bit like Heineken.

Check out my pictures below and see more pictures from my trip at this link!

Roti filled with pumpkin, curried potatoes, and mango

Doubles with chickpeas and onions

Mmm...fresh coconut water

The view on our drive to Maracas Beach

Laurel looking out over Maracas Bay

Bake and shark sandwich with slaw, lettuce, tomato, cucumber, and mustard

Buss-up-shut with bok choy, curry potatoes, and pumpkin

Road-side roti stand (only open late at night)

Breakfast bake with spinach, garlic, and peppers

Pan-fried king fish with mustard and fresh bread

Tequila, carbonated grapefruit juice, and a splash of Angostura bitters

Backyard mango tree

Lentil Stew | Laurel On Health Food

This post was originally published as Curry-Spiced Lentil Stew by Laurel on Health Food. 

I’ve been meaning to post these pictures of a lentil stew I made a few weeks ago. It was a quick crock-pot meal that I threw together before dance class. I let all the ingredients simmer in there for about 5 or 6 hours and was happy to have a hot stew waiting for me when I got home. Yes, here in NY it was and is still cold at night, so I eat soups and stews even at this time of year. This stew is great with a piece of toasted whole grain bread or a scoop of quinoa and a side of green veggies.

Curry-Spiced Lentil Stew

For the stew:
2 cups dried green or red lentils
1 large can diced tomatoes (28 oz.)
6 cups vegetable stock
1 large yellow onion
4 cloves garlic
1 tbsp. coconut oil
1 cup coconut milk
2 tbsp. curry powder
1 bay leaf

For garnish:
Fresh cilantro
Plain coconut milk yogurt

Chop up the yellow onion (diced) and garlic cloves (minced) and put them in a sauté pan with the coconut oil. Cook for about 5 minutes over medium heat, stirring frequently. Remove pan from the heat and scoop all the garlic and onions into a crock pot. Add the vegetable stock, coconut milk, lentils, tomatoes with their juice, curry powder, bay leaf, and a generous pinch of salt and pepper. Stir well. Turn the crock pot up to high heat and cook for at least 4 hours until the lentils are tender. Check the crock pot periodically to make sure you have enough liquid. If it looks too thick towards the end, pour in some extra vegetable stock or water and stir. Serve warm with a scoop of coconut milk yogurt and a sprinkle of fresh cilantro on top.

 

Good sandwich

This post was originally published as Veggie Burger at 5 Napkin Burger by Laurel on Health Food.

I spent most of Memorial Day working, cleaning, and packing for my vacation in Trinidad. Yay! After I was done with chores and my workout, I decided to squeeze in a little fun for the holiday. So I headed over to 5 Napkin Burger for an early dinner.
I ordered the veggie burger off the menu and really wasn’t expecting anything great. I mean I was ordering a veggie burger at a place that’s primarily known for meat. To my surprise, it was delicious and anything but ordinary. The veggie patty was clearly made by the restaurant (not a frozen Morning Star variety). After a little Google searching, I read that 5 Napkin makes it out of brown rice, barley, black beans, sesame seeds, carrots, jalapeños, and beets. The beets and carrots give it a bright red color and make it a little sweet. It’s topped with bread and butter pickles, lettuce, tomato, 5 napkin’s signature sauce, and is served on a big multi-grain roll. Yum!

My favorite part of the burger is the big stack of sweet pickles. They made the sandwich so juicy! I washed it down with a Corona and was properly stuffed. My thoughts? I would definitely order this again. In fact, I’ll probably go out of my way to stop at 5 Napkin Burger when I’m craving a good sandwich.

 

Summer Dessert!

This post was originally published as Healthy Summer Dessert by Laurel on Health Food.

Do you feel like you always avoid desserts because you’re afraid of gaining weight? If so, I know how ya feel. Many popular desserts are loaded with unhealthy ingredients and tons of calories. But, here’s the good news. Having something sweet every once in awhile can feel really good, especially when you can have something that’s delicious AND healthy.

I’m not talking about fat-free cakes and crazy no-carb stuff. That stuff is scary (and not really healthy)! I’m talking about using high-quality, real ingredients and eating desserts in small portions. Makes sense, right? Choose something you really love and take your time to savor each bite.

My favorite sweet treat right now is grilled peaches with coconut milk ice cream. I’ve tried rice milk and soy milk ice creams, and they usually leave something to be desired on taste and texture. But coconut milk ice cream is creamy, dreamy, and just right.

Grilled Peaches w/ Coconut Milk Ice Cream
(serves 2)

 

1 peach
1 cup coconut milk ice cream (approx.)
½ tsp. honey (approx.)

Cut a peach in half from top to bottom, and remove the pit. Place the peaches on the grill, cut side down. Cook for one minute, turn over, and cook for another minute on the other side. Remove peaches and set aside in two bowls. Drizzle a thin stream of honey on top of each peach half. Add a small scoop of coconut milk ice cream in each bowl. Serve immediately.

Tip 1: If you don’t have a grill, you can use a grill pan (such as the Calphalon non-stick grill pan) on your stovetop. I use a little bit of coconut oil to coat the pan before putting the peaches on. Tip 2: The brand of coconut milk ice cream I use is called Coconut Bliss, and you can find it at most health food stores. It’s organic and uses only a few simple ingredients, including the low-glycemic sweetener, agave nectar. Choose whatever flavor you like, but I recommend Vanilla Island to go perfect with this dish.

For more dessert ideas, please check out my post on Healthy Desserts for Kids. They are great for adults too.

Big Portobello Mushroom Burger

This post was originally published as Portobello Mushroom Burger by Laurel on Health Food.

I found some huge organic portobello mushrooms at Whole Foods over the weekend, and my first thought was BURGER! As you know, a portobello mushroom burger is probably the most common vegetarian dish on restaurant menus. Everyone loves burgers, and while mushroom burgers are a veggie dish, most omnivores enjoy them because they taste great and have a “meaty” texture. A big portobello mushroom is a wonderful healthy hamburger substitute because it’s low in calories and obviously doesn’t contain any fat or cholesterol.

I made a portobello mushroom burger for lunch today and used my stovetop grill pan with a small drizzle of olive oil to grill the mushroom for about 5 minutes on each side. For toppings, I had slices of roasted red bell pepper, fresh arugula, yellow mustard, and grapeseed oil vegenaise.  The bun was a fluffy vegan sesame kaiser roll from Bread Alone Bakery. It was so satisfying!

I’m definitely looking forward to eating another one for lunch tomorrow. Maybe I’ll try some leftover pesto on there.

Tofu Marsala Recipe

This post was originally published as Tofu Marsala by Laurel on Health Food blog. 

I used to work in an Italian restaurant back in the day, and the chicken marsala was always one of my favorite things to eat after a long day of work. I made a tofu version on Sunday night that came out pretty tasty. It includes lots of mushrooms and tomatoes and also a healthy portion of fresh basil leaves. I am so excited that our house basil plant is looking healthy again after almost dying this winter. It’s so freaking convenient to have fresh herbs growing indoors during the spring and summer.

Tofu Marsala
(makes about 4 servings)

1/2 box linguine
1 block firm tofu
2 tbsp. extra virgin olive oil
1 cup marsala wine
1/2 cup coconut milk
1/2 cup marinara sauce
1 cup vegetable stock
3 cloves garlic
2 cups baby portobello mushrooms
1 big handful fresh basil leaves
2 cups tomatoes
Salt & pepper (optional)

Clean and remove the stems from the mushrooms and cut them into slices. Finely chop the garlic and basil. Cut the tomatoes into small bite-sized pieces. Set all the vegetables aside.

Drain the liquid off the tofu and press out any excess liquid with paper towels. Cut the tofu into small rectangles or cubes. Heat up the olive oil in a deep sauté pan or cast iron skillet over medium-high heat and add the tofu to the pan. Cook for a few minutes on each side until the tofu is golden brown. Remove from heat and drain on paper towels. Set aside. Do not wash your pan yet.

Cook the linguine according to the instructions on the box. Set cooked pasta aside and drizzle a little oil on top to keep it from sticking.

Add the garlic to the same pan that you used to fry the tofu. Turn up the heat to medium-low and cook for a minute or two, stirring frequently. Add the mushrooms, tomatoes, and basil to the pan and pour the marsala wine on top with a sprinkle of salt and pepper. Turn heat up to high and allow the wine to reduce for a couple of minutes. Add in the vegetable stock, marinara sauce, and coconut milk and continue to cook over high heat for another couple of minutes until the sauce thickens.

Once the sauce is done, add in the tofu and your desired amount of pasta. Mix it around to coat the noodles and tofu with the sauce. Serve immediately.

Tip 1: I like to eat this dish with a fresh green vegetable like asparagus. Tip 2: Use a whole grain pasta or gluten-free quinoa pasta to make this healthier. I used quinoa pasta for my dinner (see pictures).

Huge time saver pizza

This post was originally published as Easy Pizza Night by Laurel on Health Food blog.

Using pre-made pizza doughs can be such a huge time saver when you’re craving a pizza night. I bought some gluten-free pizza crusts from a brand called Udi’s. They were in the frozen section at my favorite health food store. I was hoping to find a vegan pizza crust, but was unsuccessful on that grocery trip. I chose Udi’s because the ingredient list was short and I could use them right out of the freezer. No need to defrost and perfect for a busy night!

For my sauce, I used store-bought organic marinara and added some fresh basil and garlic to flavor it up. I used vegan mozzarella alternative from Galaxy Foods for my cheese. So far this is the best tasting cheese alternative I’ve tried. I wouldn’t eat big pieces of it plain, but it works great on pizza or burritos, and I don’t even miss real cheese.

For toppings I used green bell pepper and shiitake mushroom caps. Then I drizzled a little olive oil on top to make things crispy.

One of these days I’m going to get a bread maker and attempt to make my own crust, but these frozen doughs were so easy and convenient for a fast weeknight dinner.

Healthy Gifts Ideas

This post was originally published as Healthy Holiday Gifts by Laurel on Health Food blog. 

Have you been slacking on your holiday gift shopping? I can’t believe it, but I actually finished shopping early this year. I’m so proud of myself. But, everyone else I know is just getting started. I’ve definitely been there. So, here are a few gift ideas for the health lovers in your life.

• One Lucky Duck Cookie Gift Set – These delicious cookies are raw, organic, and vegan. Eat set contains 6 Gingerbread Cookies, 6 Chocolate Chip Cookies, 6 Chocolate Cherry Macadamia Cookies, 6 Striped Cinnamon Squares, and 6 Sugar Cookies. Plus, they are handmade and come in a pretty box and bow! Follow @OneLuckyDuck on Twitter so you know when they offer free shipping and discounts. December 15th is last day for guaranteed Christmas delivery.
• Sweet Snacks Gift Package – Sunfood put together this perfect little gift set for someone who needs healthy treats to bring to work or anywhere on-the-go. It includes raw chocolate, energy bars, lemon cookies, etc. for only $29.99 in a free tote bag.
• Organic Teas and Teapot – Give someone a variety of teas to start the year off right, and include a new teapot for your friend who is new to tea drinking. I love The Republic of Tea brand of teas and Hues-N-Brews teapots.
• Royal Riviera Pears – My Mom got a box of these pears one year and I ate the whole box. They were the best pears I’ve ever had. Super juicy and decadent.
• Vita-Mix Blender – Looking for a high-end gift for someone special? A Vita-Mix blender is the best blender on the market and can make anything from soups to sorbet.
• Wild Caught Salmon, Blueberries, Dark Chocolate - I had a chance to test the foods from Vital Choice about a month ago at a demonstration here in NYC, and everything was high-quality and fresh. I was really impressed with their products, especially the fresh taste of the salmon. If you’ve got the cash flow to spare, here’s a great gift set you can give to a family.
• Grill pans or grill baskets – Encourage friends and family to get cooking with a grill pan that goes right on your stovetop or a grill basket that allows you to cook sliced vegetables right on top of a grill without using skewers.
• Glass Dharma Straw – These durable glass straws are perfect for the person who loves to make homemade smoothies, juices, and shakes. They sell for under $10 and come with a lifetime guarantee. So fabulous and it saves waste on plastic!
• toLiveby T-shirt – This sweet little t-shirt company uses organic, recycled, and socially responsible materials to make their super soft tees. I have the dark blue “Eat Real Food” t-shirt and it’s a favorite. So soft and I love the v-neck.
• ThinkFood Cookbook – This cookbook is full of brain healthy recipes from 50 bloggers, including a recipe from me!

I hope you enjoyed these healthy gift ideas (<— see 2008 post at link). Please leave comments if you have other ideas to share.

Flavor and nutrition

This post was originally published as Spicy Mushrooms & Kale by Laurel on Health Food blog. 

Vegetables are anything but boring if you spice them up and avoid overcooking, leaving them crunchy and colorful. Here’s a quick and easy veggie dish you can make anytime. It takes 10 minutes to prepare. Vegetable stock and red pepper flakes are two of my favorite ingredients to use for a boost of flavor and nutrition.

Spicy Mushrooms & Kale
(makes 2-4 servings)

2 portobello mushroom caps
1 bunch kale
1 tsp. red pepper flakes
1 tbsp. extra virgin olive oil
1/2 cup vegetable stock (low sodium)
Salt & pepper

Cut portobello mushrooms into long slices (about 1/2 inch wide). Remove kale leaves from the stems and rip or cut up into smaller pieces. Heat up a grill pan (or sauté pan) over medium-low heat and drizzle olive oil in the pan. Add mushrooms slices and cook for 1-2 minutes on each side until they begin to brown. Add kale leaves to the pan, covering the mushrooms. Pour in vegetable stock, turn the heat up to medium-high, and cover with a lid. Steam for 2 minutes. Remove the lid, and add red pepper flakes and a sprinkle of salt and black pepper. Stir everything together and allow liquid to evaporate in the pan for about 1 minute before serving.

Tip 1: To save more time, look for pre-sliced portobello mushrooms in your grocery store. Tip 2: Make sure to give kale a long rinse before cooking. The curly leaves tend to hold trapped dirt and grit that you don’t want to sneak into your food. Tip 3: To make this dish more filling, try adding toasted walnuts or cashews.

Seitan Burritos Recipe

This post was originally published as Seitan Burritos by Laurel on Health Food blog 

I’ve been having lots of fun trying out different substitutes for meat and dairy. This weekend I bought ground seitan from Whole Foods and prepared these super easy burritos with fresh salsa for Sunday brunch. They came out great and were very filling. I used leftover salsa that I made on Friday with tomatoes, red onion, cilantro, red chili pepper, and garlic. If you don’t feel up to making your own fresh salsa, just pick some up from the refrigerated section of your grocery store.

Seitan Burritos
(makes about 4 burritos)

1 package ground seitan
1 green bell pepper
4 whole-grain tortilla wraps
1 can refried black beans
1/2 yellow onion
1 tbsp. extra virgin olive oil
1 tsp. cumin
1 tsp. chili powder
1 tsp. nutritional yeast
1 cup fresh tomato salsa
Salt & pepper
Hot sauce

Chop up the onion and green pepper into strips and drop them in a sauté pan with the olive oil over medium heat. Allow the onions and peppers to cook for a few minutes, then add in the ground seitan and stir. Sprinkle in the cumin, chili powder, nutritional yeast, and a dash of salt and black pepper. Mix well and continue to cook for about 5 minutes, stirring frequently. Meanwhile, warm up your tortillas and refried black beans in the oven or microwave. Spread a healthy portion of the beans on each tortilla, top with the sautéed seitan, peppers, and onions, and about a quarter of a cup of salsa. Drizzle a little hot sauce on to taste. Wrap up into a burrito and serve immediately.

Tips: Nutritional yeast can be found at your local health food store. Full of protein and B vitamins, it’s a healthy spice  that adds a rich, cheesy flavor. You can also try adding diced avocado to this dish for a super creamy texture.

Healthy Baked Pesto Chicken

This post was originally published as Baked Pesto Chicken by Laurel on Health Food blog

Yesterday I had a MAJOR craving for pesto, so I made some organic chicken thighs with loads of pesto and fresh lemon juice. Wanted to share with you. This one has a super easy preparation because I used store-bought pesto. One of these days I’m gonna make my own pesto again and post the recipe here. But until then, this Baked Pesto Chicken is something you can put together in 5 minutes, stick in the oven, and forget about for an hour. Nice! I like using organic chicken thighs because they’re inexpensive and guaranteed to be moist. But, feel free to use skin-on chicken breast or whatever pieces are your favorite.

Baked Pesto Chicken

4-5 chicken thighs (skin on)
4-5 heaping tsp. prepared pesto
½ lemon
2 tbsp. extra virgin olive oil
Salt & pepper

Preheat oven to 375 degrees. Place chicken thighs in a glass baking dish. Using your fingers, separate the skin from each thigh and spread 1 tsp. of pesto under the skin, on top of the meat. Replace skin on top of each thigh and drizzle olive oil on top of the skins. Season with salt and pepper. Bake in the oven for 50 minutes. As soon as you take the chicken out of the oven, squeeze fresh lemon juice on top of each thigh and let rest for 5 minutes before eating.

Tip 1: You can find prepared pesto in a jar near the tomato sauces in any grocery store. Look for all natural ingredients. Tip 2: For a comforting, home-style meal, serve these chicken thighs with boiled red potatoes and green beans.

Transitioning to eating vegetarian or vegan

This post was originally published as 7 Days of Eating Vegan by Laurel on Health Food blog

Last week I ate vegan food for 7 straight days and documented all of it here at Laurel on Health Food. I posted a few recipes of my own, tried some frozen/prepared foods, and featured lots of vegan fare from local NYC restaurants. Overall, I felt great. My digestive system was on point and I felt light, fresh, and clear headed. I’ve been eating more and more like a vegetarian for the past couple of years, but I was inspired to try the full vegan route after recently reading Eating Animals, Living Vegan for Dummies, and The Kind Diet. Those books were life changing for me, and I’m absolutely convinced that reducing or eliminating our consumption of animals is the best thing we can do for the health of our bodies and the health of our planet. If we don’t make changes now, when will we? Transitioning to eating vegetarian or vegan takes time and effort, but these days we have more and more vegetarian options available! I hope you all enjoyed my vegan blogathon and that it inspired you to try something new.

• Day 1 (potato soup, granola & fruit, asparagus & pine nuts, tempeh reuben)
• Day 2 (black & white sesame tofu, veggie burger, pad thai, pizza)
• Day 3 (coconut yogurt, almond butter toast, mushroom hummus wrap, quinoa salad)
• Day 4 (bean & rice burrito, chlorella smoothie, veggie sushi, chocolate PB cups)
• Day 5 (breakfast biscuits, veggie sausage, coconut ice cream, falafel pita)
• Day 6 (vegan BLT, peanut butter oatmeal, penne bolognese)
• Day 7 (Thai lettuce wraps, mallomar, tapas, spicy vegetables)

Here’s a few more of my vegan-friendly recipes you may like:

• Black Bean Soup w/ Avocado
• Jamaican Jerk Tofu
• Hearty Grilled Veggie Sandwich
• Spicy Mushrooms & Kale
• Grilled Pineapple w/ Vanilla Coconut Ice Cream & Cacao Nibs

To read about my other blog marathons, see also:

• 7 Days of Healthy Eating Out
• 7 Days of Healthy Desserts
• 7 Days of Cold Weather Recipes

Vegan BLT Recipes

This post was originally published as Day 6 : Eating Vegan by Laurel on Health Food blog.

It was cold and overcast yesterday which put me in the mood for oatmeal. I tried something new by stirring in a tablespoon of crunchy peanut butter and adding pieces of banana as a topping. Wow, I am definitely gonna do that again! It was so good! If you’re a peanut butter fan, this is a perfect way to flavor up your oatmeal. I ate it with a bunch of grapes on the side and a big glass of water (after my morning black tea, of course).

At lunch I made a BLT sandwich using Smart Bacon. I was a little nervous to try it because I’m not usually a fan of fake meats. I’d rather just have vegetables look like vegetables, ya know? But this is vegan week and I thought I should try it out. The good news is that the BLT was delicious! I’m not sure I’d ever eat the Smart Bacon on its own, but it was great in the sandwich and provided a nice crunchy element. (see my vegan BLT recipe below)

After such a long hard week of work, I didn’t feel like eating out anywhere for dinner. I just wanted to plop down on my couch and do nothing. So, I picked up takeout from a vegan restaurant I’ve been wanting to try called Blossom and brought it home where I could really relax. While waiting for my food to be ready, I ordered a fresh green juice from the bar. It had spinach, cucumber, apple, lemon, and ginger. It was so energizing, and you just can’t beat fresh juice! My entree was Penne Bolognese made with minced seitan, basil marinara, and Italian blend tapioca cheese. It was really good, but I added a few red pepper flakes half way through to give it some spice. It had been so long since I had a big bowl of pasta, so that was definitely a treat.

As with the days earlier in the week, I snacked on peanuts and almonds throughout the day and made an extra effort to drink lots of water.

Vegan BLT

Vegan BLT (pictured here with Kumato brown tomatoes and mesclun greens)

2 slices whole grain bread
1 clove garlic
1 tbsp. Vegenaise
1 tsp. extra virgin olive oil
3 slices Smart Bacon
1/4 avocado
1 handful spring greens
Slices of tomato
Salt & pepper

Slice up the tomato and avocado and set it aside. Pour the tsp. of olive oil in a saute pan and turn the heat up to medium. Place the Smart Bacon in the pan and cook for about 3 minutes total, turning half way through. Meanwhile, toast your bread. When the bread is done toasting, smash the clove of garlic and rub it on all sides of the bread for extra flavor. Spread the Vegenaise on and pile a handful of greens and slices of tomato and avocado on top. Add the Smart Bacon when it’s done and sprinkle on a little salt and pepper.

Tip 1: I used Kumato brown tomatoes and mesclun greens that I found at Whole Foods, but use any tomatoes or lettuce that you like. Tip 2: Watch the Smart Bacon closely. It’s easy to burn and does not taste good when it turns black! (not like regular bacon)

More pictures from the day…

Peanut Butter Oatmeal with Bananas and Grapes

Organic Santa Cruz Peanut Butter

Fresh green juice from Blossom (bad lighting...sorry)

Penne Bolognese from Blossom NYC

Stick to the vegan foods

This post was originally published as Day 5 : Eating Vegan by Laurel on Health Food blog.

I can’t believe I’m at day 5 already. Yesterday was my busiest day yet, but I still managed to stick to the vegan foods…even when my dance teacher brought milk chocolate covered raisins to class as a treat for us. I refrained and stuck to my water, but you can bet I had one of my leftover chocolate peanut butter cups when I got home. A girl needs her chocolate!

I made some whole wheat biscuits for breakfast (another recipe from The Kind Diet book). I thought the biscuits came out dry, but they tasted better with some Earth Balance butter and Crofter’s jelly spread on top. They were definitely filling, I’ll tell ya that!

At lunch I warmed up some leftover brown rice and grilled a vegan Field Roast Italian Sausage to put on top. It was my first time trying the Field Roast brand, and it was pretty good. The sausages have eggplant, onion, garlic, red pepper, but the fennel seeds were my favorite part. Next time I’d probably add some tomato sauce since it was a little dry. I also had half an avocado and a side salad made with leftover veggies (arugula, red onion, yellow pepper, fennel, grape tomatoes) and a light drizzle of olive oil.

My big lunch kept me full until the afternoon when I noshed a handful of raw almonds and a small bowl of Coconut Bliss ice cream with cacao nibs sprinkled on top. Ohhhhh yes. Bliss indeed.

Picked up a hot green tea on my way to dance. Three and a half hours later, I was beat and it was getting late. Thank goodness Maoz Vegetarian stays open until 11pm. I picked up the Junior Maoz sandwich for dinner which had a fluffy whole wheat pita, falafel, hummus, romaine lettuce, red cabbage, tomato, cucumber, onion, carrots, and pickles. I ate it so fast that I almost forgot to take a picture, but man it hit the spot!

I’ve got some fun things planned for the last couple of days including at least one more recipe of my own, so stay tuned! I hope you’re enjoying vegan week so far.

Whole wheat breakfast biscuits (Alicia Silverstone recipe from The Kind Diet)

Whole wheat breakfast biscuit with Earth Balance butter and jelly (Alicia Silverstone recipe from The Kind Diet)

Veggie sausage, brown rice, avocado, salad

Snack of raw almonds

Coconut Bliss Naked Almond Fudge with cacao nibs on top

Falafel pita sandwich from Maoz, half eaten

See also Day 1, Day 2, Day 3, and Day 4 of this blogathon.

Day 3: Eating Vegan | Laurel On Health Food

This post was originally published as Day 3 : Eating Vegan by Laurel on Health Food blog. 

On to day 3! Yesterday I didn’t do much in the way of cooking, but had fun with leftovers and had a chance to hit up one of my favorite veggie-friendly to-go spots for dinner. But before I talk about the food, I wanted to quickly mention another great vegan book I checked out. It’s The Kind Diet by Alicia Silverstone. The book just came out in paperback and has a ton of great recipes, including her favorite Chocolate Peanut Butter Cups. Um, yes please! I’ll be sure to try out one of her recipes this week to share with you.

For breakfast yesterday I had coconut milk yogurt with strawberries and two pieces of sprouted grain toast with almond butter and Crofter’s superfruit jelly. I didn’t mention it for days 1 and 2, but first thing in the morning I always have english breakfast tea with a packet of stevia and a splash of either almond milk or unsweet coconut milk. I just love having a hot black tea in the morning.

I had leftover potato soup for lunch (see Day 1 recipe) but added a handful of fresh arugula on top to get some greens in. Later in the day (second lunch???) I had some leftover veggie pizza (see Day 2) and a handful of raw unsalted peanuts.

I stopped at Nanoosh for dinner. It’s a cute Mediterranean hummus spot (3 locations in NYC) with lots of yummy organic foods on the menu. I ordered a fresh mint tea and a quinoa salad with red peppers, red onions, walnuts, dried cranberries, and raisins. I also got the hummus mushroom wrap with tahini, greens, and onions. Good stuff! I was super full when I was done eating.

Tomorrow I have a dessert coming your way! Stay tuned. See also Day 1 and Day 2 of this marathon.

Breakfast coconut milk yogurt, fruit, and almond butter and jelly toast

English breakfast tea w/ unsweet coconut milk & stevia

Leftover potato soup w/ arugula

Snack of raw peanuts

Hot mint tea at Nanoosh

Mushroom hummus wrap from Nanoosh (with tahini, greens, and onions)

Quinoa salad from Nanoosh (with red peppers, red onions, walnuts, dried cranberries, and raisins)