What I Ate Wednesday (24): Deluxe Dining Edition

I’ve been dining out a lot lately, mostly due to special events and invitations—and it couldn’t have come at a better time, either, as I’ve been in something of a food rut as of late. So, for this week’s WIAW (courtesy of Jenn, as per usual), I decided to share photos of my restaurant noshing and discuss my experiences and the like. Enjoy!

Two weekends ago, the husband and I visited our favorite Thai haunt, Diamond Thai Cuisine, which I’ve featured here before. And of course, I ordered “the usual.”

Fresh tofu spring rolls with peanut-sesame dipping sauce. The best ever!

The usual is called Pad Eggplant, and it is TO DIE FOR. As soon as eggplant is in season, I'll post my recipe recreation.

What's so great about this restaurant is that it offers steamed brown rice--and just the right portion, too!

Then, last weekend, we eagerly returned to Sanaa’s 8^th St. Gourmet, our absolute favorite Lebanese/Mediterranean restaurant (and one of our favorite restaurants of all time, too!), for their Saturday lunch buffet—amazing food, 80% of which is vegan-friendly!

Clockwise from left: tossed greens salad with a dob of hummus, muhammara, and green olive tapenade on top; bulghur pilaf; a roasted mushroom & potato dish; eggplant moussaka. Of course, I went back for seconds of the moussaka! Everything was delicious, though, and I just love how balanced all the macronutrients are, too--protein, whole grains, healthy fats, and beaucoup veggies!

That same evening, we were invited out to dinner by some dear family friends. We went to Minervas, whose menu is very heavy on the meat. In fact, the menu has no vegetarian (let alone vegan) entrées. Fortunately, these friends’ daughter and son-in-law are vegetarian and vegan, respectively, so they were very much aware of our plant-based needs and also of a couple strategies for ordering. In the end, I successfully raided the salad bar and concocted a complete and satisfying (both physically and emotionally) meal—proof that vegans can find suitable options even in some of the most unlikely places!

A concoction of so many different things, really . . . greens; black olives; banana peppers; black bean-corn salsa; marinated veggie medley; pickled beets (YAY!); the most amazing balsamic-marinated baby onions; all topped with sunflower seeds. The bread basket also happily contained a whole wheat alternative to its white counterpart, and it was very tasty! Reminded me of the to-die-for whole wheat baguettes I devoured in France.

Finally, just last night, my usual potluck group convened for our February feast. Here are the delicious dishes we shared:

Gypsy soup, containing a variety of veggies, chickpeas & green peas, sweet potato, and spices. So yummy and perfect for yesterday's chilly, rainy weather.

Whole grain pasta salad with zucchini, white beans, slivered almonds, and a tasty spice blend.

Pumpkin-almond butter "crumble" bars

Banana bread with vegan chocolate chips

Fresh fruit platter--I adore grapefruit!

Here are some coupons for your groceries, I know healthy and organic food can add up after time.
~~~

On a totally unrelated note, guess who’s going to talk to Jillian Michaels this afternoon? This girl! Yes, I emailed some questions to her podcast crew, and I received an email back asking if I’d be available to call in. Oh. My. Lordy. Lou. I’m going to be chatting one-on-one with one of my fitness gurus! If you’re interested you’ll be able to find the podcast here in the near future. I highly recommend subscribing, too: they’re fascinating talks!

What I Ate Wednesday (20): A Day in the Life

My life is über crazy right now, so my eats are simple, sweet, and to the point, nutritionally speaking. Part of me misses cooking regularly, but another part is also pleased how productive I’m being—this is my last semester as an undergrad, and I want to make the most of it! And of course, in order to sustain myself throughout these 16-hour days, I strive to fuel myself as effectively (and deliciously!) as possible.

So, here are yesterday’s eats. As always, thanks to Jenn for hosting the ever fun and fabulous WIAW trend!

Breakfast

Rolled oats with homemade almond milk, 2 Tbs. ground flaxseed, 1/3 cup frozen/thawed organic blueberries, salted pistachios, 2 dried figs, and some shredded coconut.

If you’re ridiculously busy, there’s no excuse to skip breakfast. On days when my schedule is packed, I rely on overnight oats so I can essentially jump out of bed, eat, get dressed, and dash out the door.

Lunch

A salad beast, an orange, and some 77% cocoa dark chocolate.

Brown lentils, wheatberries & speltberries, spinach, celery, carrot coins, cauliflower, parsley, scallions, dried cranberries, walnuts, liquid aminos, mustard, lemon juice, and gomashio.

Dinner

My husband and I went to the big city last night to see a musical, and since I’d received some e-coupons from Shahi Palace, our favourite Indian restaurant there, of course we decided to take advantage of not only a free order of samosa, but also a 25% discount on one of our meals.

All meals come with complimentary pappadum, cilantro chutney, and sweet-and-sour chutney. I didn't eat mine, since I knew I'd be indulging in a samosa, but I must say, the chutneys are smashing!

Finally sated the samosa craving that has been gnawing at me for months . . . now, I want to create my own samosa recipe!

For our main dishes, we split an order of baigan bharta and channa palak--and what's so wonderful is that, if you ask, the chef will eliminate dairy from the sauces. Yay for vegan-friendly restaurants!

And of course, we also split an order of roti! There was some white basmati rice, too, but I never eat it. Thankfully, roti fulfills my need for whole grains!

Today’s dinner, in stark contrast, was by no means complicated, nor was it as exciting as Indian cuisine (few things are), but in its own way, it was very satisfying.

Banana-Nut Butter Makeshift Manicotti

Serves 1 as a large snack or light meal, but you can make a bunch for cute appetizers!

Ingredients

2 oz. wholegrain lasagna noodles, cooked according to package directions & cooled

2 Tbs. nut butter of choice (I used classic PB, for nostalgic purposes)

1 small banana*

Alfalfa sprouts (optional)

*Apple or pear slices would also be delicious.

Directions

This is so simple: spread 1 Tbs. of the nut butter on one end of a cooked lasagna noodle. Add sprouts (if using), then cut the banana so it matches the height of the noodle’s short side. Roll up the noodle firmly, dabbing the end with a little water to help it stick. And there you have it!

The Game of Life

Well, I’m back . . . finally. Sorry for my absence, dear readers! Extreme busyness (which will be explained more fully shortly) and faulty/altogether nonexistent internet connections are to blame.

So, where do I begin?

Well, last Thursday, I experienced my first colonic—and all I can say is, I’m hooked! As far as I can gather, healthfoodie bloggers usually don’t shy away from the subject of poop, so I’ll share a few details for those who are interested. The hydrotherapist was SO nice and, of course, professional, and she guided me through the process very gently, explaining every step carefully and sharing naturopathic wisdom along the way. The most uncomfortable moment is, yes, when the tube is inserted, but that lasts only a couple seconds, and then, you hardly notice it.

She irrigated my colon 4 or 5 times, and each time, I could feel my stomach swell. I did get a little nauseous, but she assured me that this was normal, as the process stimulates the liver and helps release toxic bile—hence, the upset tummy. But upon each drain, the nausea subsided, and here’s the best part: you get to watch the contents of your colon drain through a clear tube. It’s truly fascinating! Listening to your body is important, too. Occasionally, whilst water was still flooding me, I would suddenly feel like I desperately needed to evacuate, at which point the hydrotherapist reversed the flow and large quantities of waste were discarded thereof. She was rather impressed by the results of my first session, attributing the treatment’s efficacy largely to my high-fiber, plant-based diet.

After the final draining, she removed the tube, and I relocated from the table to the bathroom connected to the room, where I released even more waste. And afterward—wow! I felt light and clean and rejuvenated, and I have noticed an improvement in both my digestion and my elimination, too.

So, there you have it—colonics 101. I scheduled another appointment for the 20^th, and I must say, I’m greatly looking forward to it. If you live in/near Omaha, schedule a session with Linda Mokos at Essential Body Therapies. You won’t regret it!

Feeling great after my colonic!

Afterward, I went to Whole Foods for an afternoon snack. From the salad bar, some beets, seaweed, and teriyaki tofu, accompanied by a whole wheat seedy roll (with millet, poppy seeds, and other goodies. 'Twas amazing!).

I also tried a KeVita probiotic drink (the Strawberry Açai Coconut flavour) to replenish the good bacteria in my colon after my session. It was okay, but not as good as kombucha, I must say.

That evening, my dearest soul-sister and I dined at McFoster’s Natural Kind Café, which was delicious as per usual!

I started with a bowl of miso soup with assorted veggies. It wasn't traditional Japanese--it was thicker, but it was just as tasty!

I enjoyed 1/2 an order of the Blackened Tempeh Dinner: organic tempeh marinated in sesame oil, tamari, ginger and garlic, then dusted with Cajun seasoning. Served with organic basmati rice, sautéed veggies and a blend of Herb Balsamic dressing and Bragg’s Liquid Aminos.

Both of us were very pleased with our meals! Laura, on the left, had never tried McFoster's before, and I was so pleased to introduce all its delicious glory to her.

And then, well, I have an exciting piece of news. On Friday, I got married! Yes, you read that correctly: my boyfriend of 2 years (and we’ve known each other for 3) and I tied the knot in a small, private ceremony at the local courthouse, surrounded with immediate family and close friends. It was such a happy event after all the tragedy of 2011.

Afterward, we enjoyed an Indian feast at Ayaan Indian Cuisine, which I’ve featured here a couple times before. I forgot to snap a photo of my meal—I was too excited and engulfed in conversation—but I enjoyed a plate of chana saag, bhindi masala, and, most importantly, fresh roti straight from the tandoor oven!

Since Friday, I’ve majorly cleaned my closet and my kitchen cabinets, rearranged the feng shui in our bedroom, and returned to university for my last semester as an undergrad! Where has the time gone, seriously? No matter—I’ve so many plans for my future, which, of course, includes Vegan on the Go-Go. So stay tuned, my foodie friends, I’ve a lot in store for you. And don’t worry, I promise I’ll start posting more recipes soon!

See you again tomorrow for WIAW!

Birds of a Feather Flock Together

Sunday evening, I attended a Vegan Meetup in Omaha. The dining destination: Crystal Jade. I anticipated finally meeting some fellow vegans and, most of all, Isa Chandra Moskowitz, who, for whatever reason under the sun, currently lives in Omaha AND will be opening a restaurant there in the not-so-distant future! SQUEE!

I'm not a creeper . . . honestly. But I just had to prove that I met Isa (second from left)!

As for my culinary experience, well, here are some photos of the fare I sampled:

Curry pouches and vegan eggrolls. The former were just okay, but the latter were great!

Curry Noodle soup and Tom Yum soup.

Curry Tofu and Mongolian Mock Duck, both of which were pretty good. I was impressed with the seitan.

Chop Chae on the left. Magic 3 (Brussels sprouts and cabbage in a coconut sauce) and Lucky 7 (deep-fried tofu puffs, I think?).

These were my favourite two dishes--Peanut Butter Tofu (to die for!) and the Isa Noodle (which was also quite tasty).

The food was, overall, pretty good . . . but to be honest, I wouldn’t go there again. Why? Well, for one, I felt like I could pretty easily replicate all the dishes at home, for much, much cheaper than the buffet cost. Also, I was severely disappointed by the general lack of veggies. The meal was very heavy on the soy protein, salt, and refined carbohydrates. When will Asian restaurants begin offering brown rice alongside the white variety, seriously?!

On the drive home, my boyfriend and I discussed, in turn, what we’ve come to believe constitute the two distinct categories of vegans: the carbo-loading-Oreo-gorging-thinks-veggies-are-gross ones versus the quinoa-kombucha-chia-seed-&-kale-loving type. We most definitely belong to the latter group—which made us realize we’re really more macro-vegan than anything else, to be über accurate. What can I say, I love me my seaweed!

Global Palate

Last night, my boyfriend and I went out on the town. After some afternoon thrift-shopping, we decided it was high time we fueled our tummies. We usually feast on Indian cuisine, but we wanted a break from curry, since we’d been eating the following dish for most of the week.

Root Vegetable Curry

Serves 8-12

Ingredients

2-3 Tbs. oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5 cloves of garlic, minced

1 large onion, diced

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 14-oz can coconut milk (optional)

1 tsp. salt

4 carrots, coined

2 parsnips, coined

2 potatoes, cut into bite-sized pieces

1 head cauliflower, florets separated into bite-size pieces

1 medium butternut squash, cut into bite-size pieces

1 large rutabaga, cut into bite-size pieces

3 cups cooked garbanzo beans, or 2 15-oz. cans

½ cup raisins

Cashews, to serve

Mango chutney, to serve

Chopped fresh cilantro, to garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder and leaves, again stirring well and cooking for another minute before coconut milk (if using) and salt. Allow the mixture to boil down and thicken a bit. Add chopped vegetables, chickpeas, raisins, and enough water or veggie broth to cover everything. Stir very well to combine, making sure that EVERYTHING is coated with the curry mixture. Bring to a boil, then cover and allow to simmer for about 45 minutes or an hour, or until all veggies are tender and most of the liquid has been absorbed. Sprinkle with a pinch of salt to accentuate the spices, stir, and serve garnished with cashews, cilantro, and a dollop of mango chutney.

Delicious served alongside brown basmati rice or, as pictured here, whole wheat couscous.

So, instead of curry, we enjoyed a Lebanese feast! I’ve blogged about Sanaa’s 8^th Street Gourmet once before. Seriously, people, this is food AT ITS VERY BEST! Wow, I was blown away by last night’s buffet!

From top left, clockwise: green olive tapenade; swiss-chard barley pilaf; stewed cauliflower and potatoes; muhammara; tossed greens with walnuts, butternut squash, and tamarind dressing & topped with hummus; and eggplant monazalat, which is similar to moussaka, but has a creamy tahini sauce and pine nuts on top.

Recently, I made my own version of muhammara, and I was very pleasantly surprised to taste how similar mine was to Sanaa’s–almost spot on!

Muhammara

Most people don’t have access to pomegranate molasses, but just plain ol’ pomegranate arils work fine!

Ingredients

3 roasted red peppers (from a jar or roasted yourself)

2 cups roasted walnuts

1 average-sized pomegranate, arils removed and reserved*

3-4 garlic cloves

Salt & pepper, to taste

*Pomegranates can seem intimidating, but here’s a good tutorial.

Directions

Blend all ingredients in a food processor until chunky, not too smooth. Serve chilled.

What I Ate Wednesday (12)

If only Thanksgiving were today! What an exciting day of eats all of us would enjoy and, in turn, blog about! But Jenn’s What I Ate Wednesdays are always such fun, holiday or no!

Breakfast

This, my friends, is the definition of a gourmet parfait. Every bite is, in my tastebuds’ opinion, pure heaven.

Autumn Parfait with Coconut Yoghurt & Chai-Spiced Carrots

Serves 1

Ingredients

1 carrot, shredded (about ½ cup)

Pinch of cinnamon

Pinch of cardamom

Pinch of ginger

Pinch of coriander

Pinch of cloves

Couple cracks of pepper*

¼ cup granola of choice (I used my Groovy Ancient Grain Granola)

½ cup puffed whole grain cereal (I used puffed kamut from Arrowhead Mills)

Chia seeds or ground flaxseed

½ cup coconut-flavoured non-dairy yoghurt (or add some coconut extract to vanilla yoghurt)

½ pear, chopped

Raisins or dried cranberries

Pecans or walnuts

Flaked coconut

*If you have a store-bought chai blend, use about ½ tsp.

Directions

1. In a small bowl, toss together shredded carrot with spices.

2. Then, to assemble, layer half the granola, half the cereal, half the chia or flax seeds, half the carrot mixture, half the yoghurt, half of the chopped pear and other goodies, then repeat with the remaining ingredients.

Morning Snack

An apple, followed by I treat I convinced myself I deserved—a kombucha to celebrate the holiday, you could say! Cheers!

Lunch

Lunch was a special date with two girlfriends at the local Indian restaurant, which I’ve visited several times before. I order the today’s special, my favourite Indian dish: Baingan Bharta.

Accompanied by some unpictured roti (a whole wheat version of naan). I never eat the rice--I wish they served brown basmati.

After I finally learned how to properly re-create Indian cuisine, I immediately put Baingan Bharta near the top of the list of dishes to make—and I have, in fact, done just that and succeeded! But the recipe will have to wait for now . . .

Afternoon Snack

I had a horrible case of the afternoon sleepies after I drove home, so I sought an energy boost from none other than a hunk of gooey, golden, roasted-until-the-edges-char squash (today’s variety = buttercup)! Seriously, people, I’ve embraced my passion for this amazing quasi-fruit/quasi-veggie thingie, despite friends’ weird looks, teasing jokes, and worries that I’ll turn orange. If squash were a person, it would be my soulmate. It energizes me, makes me happy, helps me stay nourished and healthy—what more could I ask for from a food?

Dinner

Simple, but gooooooooood.

Broccoli, kale, and tempeh stir-fried in some garlic, lemon juice, and Bragg's Liquid Aminos, accompanied by bulghur with walnuts and pomegranate arils.

And tomorrow is the big day! I’ll be preparing a feast tomorrow morning, and naturally, I’ll post photos of delicious food porn. In the meantime, here’s another blessing:

“May suffering ones be suffering free

And the fear struck fearless be.

May the grieving shed all grief—

And the sick find health relief.”

~Zen chant

Taken with a Grain of Salt

Sodium is a powerful mineral, both in the kitchen and out. While of course I always limit my salt intake, I also recognize how critical salt is in really accentuating the flavours of the dish—you only need a pinch or half a teaspoon, not a handful, which is why salt is too often demonized. Yes, in excess, it can provoke a variety of harmful health conditions, but when used properly, salt is not only entirely benign, it is also very beneficial.

Asian cuisine is notorious for being much too salty, so while I adore it, I only visit restaurants every once in a while, because I know, afterward, I’ll be chugging water and frequenting the bathroom all night long. Sometimes, though, it’s definitely worth it. Last week, my boyfriend and I dined at my favourite Thai restaurant, and I must say, for it’s location in quasi-metropolis Iowa, this place is authentic and serves delicious food. Plus, it’s vegetarian/vegan friendly and is the only local Asian restaurant I know of that serves brown rice!

These are seriously the BEST fresh spring rolls I've ever had. The marinated tofu inside is incredible, as is the peanut sauce served alongside.

I ordered what I always order--Pad Eggplant with tofu. Delicious! The eggplant is always amazing. I also had a side of brown rice. I have recreated this dish at home, so I'll need to post that sometime.

My boyfriend also ordered his usual: Pumpkin-Coconut Curry with tofu, alongside brown rice. I haven't replicated this recipe yet . . . need to in the near future.

In order to satiate my Asian appetite without all the salt, I re-create many of my favourite dishes at home. This week, I was craving Chinese, namely Sweet & Sour Tofu.

Sweet, Sour, but Not-Too-Salty Tofu

Feel free to add any other veggies, such as water chestnuts, bamboo shoots, mushrooms, etc., to this stir-fry-esque dish.

Serves 4

Ingredients

For the sauce:*

¼ cup reserved pineapple juice

3 Tbs. rice vinegar

2 Tbs. ketchup

2 Tbs. soy sauce, tamari, or shoyu

1 Tbs. brown rice syrup or brown sugar

1 tsp. sesame oil

1 tsp. hot chili oil

½ tsp. red pepper flakes

A pinch of white pepper

Black pepper, as desired

*If you prefer a thicker sauce, add 2 tsp. cornstarch or arrowroot powder to the mix.

For the dish:

3 garlic cloves, minced

1 Tbs. minced ginger

1 18-oz. block extra firm tofu, pressed, drained, and cut into ½-inch cubes

1 16-oz. can baby corn, drained and spears cut into 1-inch pieces

1 16-oz. can diced pineapple, juice reserved

1 head broccoli, florets separated into bite-size pieces

1 large red bellpepper, sliced

1 cup snow peas

2 scallions, cut into 1-inch pieces

Roasted, salted cashews, to serve

Directions

1. In a bowl, whisk together all the sauce ingredients. Set aside.
2. Heat 1 Tbs. neutral oil (such as safflower) in a large skillet or wok. Sauté minced garlic and ginger for about 30 seconds, or until fragrant. Add cubed tofu, and cook 2-3 minutes, or until cubes are just beginning to brown.
3. Add broccoli and bellpepper, reduce heat to medium-low, and cook until both veggies are tender enough to be pierced by a fork. Add baby corn and snowpeas, and then, pour the sauce evenly over everything, stirring well to coat. Cook for another minute or so before finally adding pineapple pieces and scallions. Cook for 2 more minutes, until heated through. Serve garnished with cashews alongside steamed brown rice.

“A bright autumn moon . . .

In the shadow of

each grass

an insect chirping”

~ Buson

On the Fourth Day of Detox, My True Love Said To Me . . .

Jan Brett is one of my favourite illustrators.

[Source]

Can you tell I have Christmas on the brain? And it’s not even Halloween yet. Although I’m equally excited for Halloween, too. I love holidays! Especially this time of year, when we have three major holidays in a row.

You know what else I love? Whole Foods. Since was home from university for the long weekend (due to Native American/Columbus Day), my mum and I went to Omaha on Friday, which naturally included a trip to everyone’s favourite (albeit unnecessarily expensive) market.

This beautiful sight greeted me at the door of Whole Foods . . . heirloom pumpkins!

I also visited Trader Joe’s for the first time and was pleasantly surprised to see than it’s sort of like a discount version of Whole Foods . . . for example, Tom’s of Maine toothpaste was a whole dollar cheaper there, and Larabars cost only $1.19 compared to $1.39. Granted, there’s not as large (read: overwhelming) of a selection, but when you’re a starving artist/university student, every penny counts.

But before shopping the afternoon away, we had lunch at McFoster’s Kind Café. I hadn’t been there for a while, and the dish I ordered was not only delightful, but also perfect for my first official detox day.

Mustard, turnip, and collard greens, sautéed with spinach, red cabbage, caramelized onions, fresh garlic and ginger, then glazed with a spicy Thai curry paste mellowed out with tahini butter. Served on organic whole grain basmati rice and topped with organic tempeh and sesame seeds. Served alongside charbroiled mixed veggies. There was also a whole grain roll, which I saved for later that afternoon.

My tummy was a mess pretty much all Friday, but I remembered to fuel myself properly and intuitively . . . so, of course, I just had to indulge in a Gingerade kombucha! I knew the ginger (as well as the kombucha’s natural carbonation and probiotics) would soothe my tummy.

I took one drink and was in heaven--haven't had a kombucha in a long, long, far too long time.

GT’s Kombucha drinks were on sale, so I also snagged a Cherry Chia flavour, something I’ve wanted to try for ages. The texture was so cool—sort of like drinking a watered-down tapioca pudding, and the flavour was great. Two three thumbs up!

[Source]

As well as a Whole Foods salad for dinner-to-go that night . . . I’ll admit, it was nice to have a day off from cooking.

Everything sort of got mixed together during the drive home, but this beautiful box contained steamed kale; roasted artichoke hearts, beets, butternut squash, carrots, and fennel; mock tuna salad; macrobiotic seaweed salad; detox salad; sesame broccoli salad; falafel; and some sort of whole grains mix (I can't remember exactly which grains). I really tried not to overfill the box or to feel obligated to eat everything--success times two!

I also purchased a box of kukicha tea, also known as Twig Tea, as per Alicia Silverstone’s recommendation in The Kind Diet. A macrobiotic staple that’s great for detoxing and restoring bodily balance. Thanks, Eden Foods, for being the best company on the planet and creating the highest quality products!

[Source]

So, after four days of detox, I’m feeling much better. My tummy is still bothering me a bit in the evening hours, but I’m on a quest to alleviate that—hopefully, I’ll find some relief soon. It’s relatively annoying and discouraging to feel like I have something akin to the flu almost every night. With time, I’m sure my innards will heal.

See you again in two days for WIAW!

There’s No Place Like One’s Own Kitchen

Yesterday’s Whole Foods adventure was a success (when are they not, seriously?). Even though I forgot a couple of items (I usually make lists, but this time, I thought I’d wing it. FAIL!), my refrigerator is full and happy again—and I’m especially excited to cook up some rainbow chard (my new adoration!) in the near future.

My boyfriend and I went to an amazing restaurant I’ve mentioned a number of times before—McFoster’s Natural Kind Café, the pride and joy of vegan dining in Omaha, NE. The first time I went there a couple of years ago, I was BLOWN away. Since then, I’ve ordered almost all of their vegan-friendly dishes, and I’ve never been disappointed.

Coolest building for a restaurant. EVER.

I opted for a salad with my meal. Their whole grain croutons are fabulous, and they always serve their salads with pretty flowers for garnishes. One of those orange flowers was tucked into my hair after I'd finished eating. <3

 

I had half an order of the veggie enchiladas: a steamed blue corn tortilla stuffed with steamed and sautéed vegetables, topped with ancho-chile sauce and decorated with tofu umeboshi plum sauce. Accompanied by baked Southwestern beans and an orange, pineapple-marinated jicama, and pickled onion salad.

I must say, though, that while my meal was as tasty as ever, I found myself thinking as per usual, “I could probably do better or at least duplicate this dish at home” or “I wish the flavour combinations were more unusual.” That’s my problem with dining out, especially since, as of late, I’ve been visiting restaurants a little more frequently than I generally prefer. Tomorrow, I’ve been invited to lunch by a very special friend, but after that, I’m going to stay in my own kitchen for a while, thank you very much.

Having decided against ordering dessert at McFoster’s, I really wanted a tasty treat when I arrived home yesterday evening, and at the time, I knew I wanted a) something involving chocolate, and b) something cold. Good thing I had a banana awaiting me in the freezer.

Sea Salt & Almond Chocolate Soft Serve

Based on this chocolate bar

Serves 1

Ingredients

1 frozen banana, cut into 4-5 smaller chunks

2 Tbs. unsweetened cocoa powder

Heaping ¼ tsp. sea salt

10 drops liquid stevia (or preferred sweetener as desired)

1-2 tsp. milk alternative of choice

Vegan chocolate chips or carob chips, to serve

Chopped roasted almonds, to serve

Ice Cream or Waffle Cone (optional)

Directions

1. In a food processor, pulse frozen banana chunks until crumbly. Add cocoa powder, salt, stevia (or sweetener), and a little milk alternative, and pulse again, adding a little more milk alternative if necessary—just be careful not to add too much, or your soft serve will become too watery. Sometimes, the mixture will actually form into a scoop-like ball, but if it doesn’t, don’t worry.
2. To serve, garnish with chocolate or carob chips and almonds as desired. If using a cone, stir the toppings into the soft serve beforehand.

Healthy desserts are the BEST!

 

Ethnic Inspiration

I apologize for the lack of posts and recipes, dear readers! My life has been exceedingly hectic as of late, so I’ve been relying on random clean-out-the-refrigerator salads to save time and energy—not that my salads are boring, they’re just not necessarily recipe-worthy.

Additionally, despite my salad-concocting prowess, eating out has been a necessity a couple of times—and fun, too, of course, don’t get me wrong, especially when one visits an old favourite. In this case, last Friday night, my boyfriend and I had a date at Sanaa’s 8th Street Gourmet, a Lebanese restaurant and bakery in Sioux Falls, South Dakota. It is everything a restaurant, Lebanese or otherwise, should be—fresh, healthy, eco-friendly, vegan-friendly, even gluten-free! Friday dinners and Saturday lunches feature a 10-course buffet that is, oh, I’d say 70-80% vegetarian or altogether vegan, with only 2 or 3 of the offerings containing meat.

My plate was PACKED! The buffet included a fresh spinach and cabbage salad tossed with chickpeas; eggplant moussaka (amazing!); rosemary roasted tomatoes, zucchini, and potatoes; barley pilaf with black-eyed peas and collard greens; hummus; green olive tapenade; muhammara; zucchini-mint relish; and freshly baked pita bread. EPIC WIN.

After my meal, I thanked Sanaa (the owner, if you didn’t already guess) for her delicious food and especially for catering to vegans. She was so touched by my compliment that she offered me a free vegan dessert—rice pudding made with coconut and almond milk, glazed with apricot preserves and candied orange peel (no photo, though, sorry!). It was amazing! Just goes to show that it’s worth it to express your gratitude and genuinely thank restaurants (and, yes, even those that are 100% vegan!) for recognizing diet diversity by offering vegan meals on their menus. That way, the chef knows his or her work is appreciated and the ever-growing awareness of veganism will continue spreading! Hoorah!

Although I have been ridiculously busy, I am finally here today with an easy, Lebanese-inspired recipe.

Deconstructed Hummus with Roasted Vegetables

My boyfriend and I are hummus FANATICS, and the sauce for this dish is TO DIE FOR—my boyfriend says that, once combined with the chickpeas, it’s like “deconstructed hummus,” hence the inspiration for the above title.

Adapted from this recipe

Serves 4

Ingredients

1 large red onion, halved, then quartered

1 head of cauliflower, florets torn into bite-sized pieces

1 cup fresh green beans, cut into 2-inch segments

1 Tbs. olive oil

1 tsp. salt

2 cups of cooked chickpeas

¼ cup minced fresh parsley

Pepper, to taste

Toasted sesame seeds, to serve

For the sauce

2 Tbs. tahini

1 Tbs. lemon juice

1 Tbs. olive oil

1-2 Tbs. minced garlic

Directions

1. Preheat the oven to 400° F. Toss prepared vegetables with olive oil and salt before spreading them evenly on a baking sheet sprayed with cooking oil. Roast for 15-20 minutes, until vegetables are tender and browning slightly.
2. In the meantime, prepare the sauce by combining all the ingredients in a small bowl, adding about 1-2 Tbs. water to thin the sauce to the desired consistency.
3. In a large bowl, add chickpeas to roasted vegetables and toss with the sauce, parsley, and pepper, as desired. Serve immediately, garnished with toasted sesame seeds.

Served with couscous (to which I added some raisins at the last moment) and simple steamed collard greens. Delicious! And look at the new and wonderfully GROOVY tray I discovered at a local thrift store! Love at first sight. <3