Posts tagged vegetarian
Posts tagged vegetarian
Okay, it’s not perfect…it uses a lot of soy sauce and has lots of sodium.
1) Start off with mixed vegetables. Look how awesome! I got snap peas, broccoli, carrots, bell peppers, mushrooms, and even watercress!
Actually…these are frozen vegetables from Costco.
2) Then you boil your noodles! I used udon noodles, but my kayak instructor friend uses pasta noodles and says it’s tasty.
3) THEN YOU MAKE THE PEANUT SAUCEEEEE. It’s so simple. All you need is peanut butter, garlic or garlic powder, soy sauce, and brown sugar. Go to this recipe for the amounts: http://allrecipes.com/recipe/frozen-vegetable-stir-fry/
Oh god that’s a crappy picture.
4) Then you happily eat because you’ve successful made frozen vegetables less sad and unpalatable.
Wow, another terrible picture. This is what happens when you take pictures in 2 seconds with your iphone, no flash, and while you’re walking.
USMLE Step 1 study month recipe #1: Vegan Lasagne
Cooking goal accomplished. I made lasagne for the first time. This recipe uses homemade sauce, spinach, and tofu. This is the recipe I used: http://allrecipes.com/recipe/vegan-lasagna-i/ (I doubled the recipe)
But this one might be even better because it uses more vegetables (eggplant)! http://www.chow.com/recipes/29439-vegan-lasagna
My boyfriend and I made this during our day off. It was so much fun even when neither of us has ever made lasagne. We had no idea how soft the noodles had to be prior to baking. Anyhow, it was really delicious, healthy, and filling! So much Vitamin C from the tomatoes and protein from the tofu. I couldn’t find any whole wheat noodles…but let me know if you know of any!
Talk to you soon,
Yellow Curry Recipe: Vegan, Delicious, and Filling
Ben and I just made a bunch last night for dinner and for the rest of this week’s lunches. It’s really easy to make, and instantly gratifying because it smells sooo good as you’re cooking. I adapted this recipe found on allrecipes.com. We also made some roasted cauliflower . This curry recipe is for 1 batch…we made two so we doubled everything I listed in the photo.
I’m so excited to have this for lunch today! Curry tastes better the next day after all the sauce soaks in. Yumm.
Okay, time to start studying! Goal for the day: just do whatever makes me happy. If blogging right now makes me happy…I’m going to do it. If focusing on my studies, being away from disturbances, or taking a walk makes me happy…then I’m going to go for it. Here’s to a productive day, people!
This was my post-race breakfast! (The ham and eggs on the side was for my boyfriend).
A tartine is an open faced, usually warm, sandwich popularized by the French. Toast up some fancy bread. I used walnut levain bread from San Francisco’s classic Acme Bakery. Mash up 1 whole avocado with the juice of 1/4 lemon. Season with salt & pepper and spread thickly over your bread. This is all part of my vegan diet focused on healthy fats and satiety!
Alrighty, lunch break over. Talk to you soon.
95% Vegan Camping (becausewe had Think Thin bars…they are the best protein bars!!! and isolated whey doesn’t make me as sick as whole dairy products)
Here’s a list of the food items we brought:
Foil Packets are awesome!! We just chopped up our vegetables, seasoned them with spices and olive oil, and folded them into heavy duty foil. Then, we just threw the packets into the fire! The sweet potatoes took the longest to cook so we started with those. For the patties and pita bread, we just placed them on a sheet of foil and heated them up on the grill. Everything cooked between 10-25 minutes. The corn cooked the fasted.
The corn was SO good. Something about camping and corn-on-the-cob (and PB&J sandwiches) feels so satisfying and makes me a happy camper! Ben and I were both happy campers this night with our fire-pit feast. Building a fire for the first time was really fun too! The first night, all the main campgrounds were full so we had to go deep in the woods, pretty much in the backcountry, in Cedar’s Grove to pitch our tent. No fires are allowed there so we were elated when we got a central campsite that allowed fire!
Good deals from Whole Foods!
I also got a free vegan doughnut. It’s deep fried sugary flour…but I plan to eat it slowly over the next few days…it’s pretty good! But if I wanted something similar and healthier, I’d make some banana bread. (recipe I want to make for next week’s breakfast!)
Ben said he needed some “healthy” in his life…So we picked a soba noodle recipe with the most vegetables we could find! I adapted this recipe from cookieandkate.com who adapted it from aggieskitchen.com. But it was originally from eatingwell.com!
Most satisfying packed-lunch ever: Broiled pesto tomatoes and the healthiest quinoa-veggie recipe ever (seriously, check out the ingredients below)
Overall: Okay, I don’t have enough free time to blog and edit my photos like I used to. I find that worrying about having the prettiest post slows me down too much and I end up never posting!
Now back to the food…These were both awesome dishes! Ben and I made them for dinner and I took the leftovers for lunch. I love carrot juice and was ecstatic to find a quinoa recipe that uses it! It infuses the grain with Vitamin A and other antioxidants. It’s very filling so you can mix it with spring salad for a lighter lunch packed with vegetables.
Oh and the tomatoes…so good. And they broil so fast! Homemade pesto smells and tastes fresher. With a little bit of salt, they make a beautiful and delicious side dish. Tomatoes are high in Vitamin C, Vitamin A, and potassium. Parsley is packed with Vitamin K.
Definitely give both these recipes a try soon! You can make a batch of quinoa and buy salad for a week’s worth of lunches.
P.S. I got new glasses!
Just trying Jamba Juice’s new kale, beet, carrot, apple, ginger fresh-squeezed juice! It’s a nasty color, but tastes pretty good. It definitely is more of a vegetable juice than a fruity one. Worth a try or make a similar one at home! (if I get another one, I’ll watch to see how much of each ingredient they use!)
Theory: skin is decent even by the end of med school year 1 because of daily carrot juice =) loveee it.
Jamba Juice has new fresh-pressed juices! I’ve tried #4: beets, carrots, kale, apple, ginger which is the healthiest option. it has the most vegetables and the least sugar. I enjoyed the slightly sweet taste with a spicy tinge. The beets, carrots and apple balance out the bitter kale, and the ginger adds the kick!
However, I’m still a devote fan of their fresh-squeezed orange-carrot juice which is cheaper and still a super healthy option.
Price: 12 ounce = 4.59, 16 ounce = 6.09! >.<
P.S. Jamba juice employees love the apple ginger lemon.
Have you tried any? What did you think?!
Green Roots Pizza!
Highlights: Vegan, veggie-filled, whole-wheat, delicate flavors, mix of fresh and baked goodness
Kai and I finally made a vegan pizza together! We’ve been wanting to make one for a couple months now and got to it once his oven was fixed and I had a free-ish weekend. We just thought of vegetables that sounded delicious and a base that could work to hold the ingredients together. This is what we used:
Overall, I loved this pizza. It had such a good array of vegetables with flavors that did not overwhelm the subtle tastes of the beets, parsnips, avocado, and arugula. The onions added savory flavor. Also, the parsnips and olive oil made a good base to hold the ingredients to the dough. It kept the dough soft in the middle as well. This pizza is easy and fun to do with someone else! I was stretching the pizza dough (first time ever!) and Kai was working on the vegetables. Although he did question whether I make the process more efficient or if I should help out more…Anyhow! We’re think of ways to add plant-based protein to our pizza. Any ideas? Would garbanzo beans go well? We made a little date out of cooking dinner. We went to Whole Foods and I tried not to get too distracted by all the new food trends (like Kombucha and chia drinks!). Then, we worked on making the pizza. While waiting, he watched Star Trek while I was sketching his profile on my iPad. We ate together and I was just so satisfied with the healthy meal we made! Just wished we had more protein…
Try making a vegan pizza this weekend and tell me how it goes!
P.S. Vegan pizza sold at hipster bakeries like Arizmendi Bakery near my school, is so actually really unhealthy. They use refined white flour on the dough, bake the pizza until all the vegetables are wilted, and use a TON of oil. The slice literally drips of olive oil which is how they get it to taste good. You also won’t find a rich and colorful array of vegetables by eating out!
Butternut Squash Zosui Soup!
-vegan, veggie-filled, healthy comfort food
My weekly routine includes searching up recipes for butternut squash because diced and cubed organic butternut squash is too tempting to pass while grocery shopping. I admit, sometimes I buy a bunch and don’t end up cooking it. Also, after having Japanese hot pot the other weekend, I fell in love with Zosui soup! It’s the rice soup broth soup served at the end of your meal.
Honestly, I should be studying, preparing for small group tomorrow, and reading papers for my summer research project…but this was SO GOOD I had to take a break to share =) Okay…so I’ve taken a 2 hour break so far to cook, clean, photograph, and blog (and listen to Les Miserables soundtrack which I’m not liking so far…). So when I’m studying at home, I’m sitting most of the time. I find that getting up and cooking for an hour is a great break which allows you to stand, move, get creative, and be productive!
So what you have all been waiting for…the recipe! It’s adapted from http://www.vegetariantimes.com/recipe/butternut-squash-edamame-zosui-with-ginger-150-green-onion-relish/ but I changed some ingredients and used a deep pan instead of a pressure cooker!
Ingredients (4-6 servings):
Zosui (soup part)
Tips: When buying diced butternut squash, look for a package with bright orange pieces. Oftentimes the pre-cut squash are not that ripe and lack flavor. Grapeseed oil is used because it can withstand high heat. If you don’t have it, use canola oil.
I can’t decide if I want this for dinner or breakfast this week…
Okay everyone, please enjoy this recipe and I hope you make it soon!
Kale and Avocado Salad from Saveur.com
-vegan, filling, simple, and amazing
Last Friday, my friends hosted a pot-luck birthday dinner. Even though I love cooking, pot-lucks make me nervous! I tend to eat simple, clean foods, which those with a gentle palate would appreciate. I thought about just bringing drinks, veggie plate with hummus, or something else healthy and store bought. But my classmate and K convinced me to bring something homemade! I’m always scared no one’s going to eat what I bring, or no one’s going to like it…
Friday was pretty busy for me with class, meeting an out-of-town friend, catching up with lectures, grocery shopping, and finding earrings to wear for formal the next day. SO, I needed something simple with few ingredients.
K came over after work and he helped me make this! I highly recommend this recipe copied from http://www.saveur.com/article/Recipes/Kale-and-Avocado-Salad
1⁄2 cup fresh orange juice
3 tbsp. fresh lemon juice
2 tsp. soy sauce
1 clove garlic, smashed and chopped into a paste
4 tbsp. extra-virgin olive oil
3 avocados, halved, pitted, and peeled
2 tbsp. raw hemp seeds (optional)
1 bunch kale (about 3⁄4 lb.), stemmed and finely chopped
Kosher salt and freshly ground black pepper, to taste
1. Whisk together juices, soy sauce, and garlic in a bowl. Slowly whisk in oil; set dressing aside.
2. Cut 2 avocados into 1⁄2” cubes and thinly slice the remaining avocado. Put cubed avocados, half of the hemp seeds, and kale into a serving bowl. Toss kale mixture with dressing and season generously with salt and pepper. Divide salad between plates and garnish with sliced avocado and remaining hemp seeds.
SERVES 4 – 6
IT’S SO YUMMY. At first I didn’t think the orange juice and soy sauce combination would taste that great. But K said that it would balance out the bitter taste of the kale…which it totally did! It was fun “cooking” (making a salad) to Daft Punk with him. I would call it a bonding moment. Anyways…Next time I make it, I’ll use clementines, oranges, or mangoes instead of Orange Juice!
BTW, we got to the pot-luck dinner late and most people had moved on to dessert and drinks…so hardly anyone ate my salad =/. But the birthday girl had it next morning and she said was good! I was happy to take home the entire second platter =).
Please try this recipe out! I’m going to make it again soon and photograph it all pretty. We made it at night so the lighting is bad to take pictures, and then the next morning the avocado browned and didn’t look that beautiful.
Hope you like this recipe! Now I’m going to the gym!
Soba Noodle Salad: Quick, One-pan Meal for Busy Weeks
When I’m studying for a test or aiming to meet a deadline, the last thing I want to worry about is what to eat. I’ve heard sad stories from my classmates, one of which subsisted on string cheese and M&Ms during the days before one of our first exams. Some rely on fast, but expensive meals during finals or midterms week. As for me, I need something that’s easy to clean up, packed with nutrients, and fast to make! That’s what makes this Soba Noodles recipe great for anytime you need to save time! It’s entirely plant-based, vegan, high in protein, and rich in vitamins.
Ingredients (4 servings):
Dressing: Soy Chili Sauce
(adapted from http://www.saveur.com/article/Recipes/soy-chili-sauce)
What’s great about this basic recipe is that it’s extremely modifiable. If you don’t like cold noodles, or the vegetables taste too raw, you can easily sautee the mixture in sesame oil. Also, the dressing can be whatever you’re craving! I’ve tried topping the dish with curry sauce, soba sauce, and sesame-ginger salad dressing so far. Not only are you getting a major dose of protein from buckwheat and edamame beans, but you’re getting a serious serving of vegetables as well. This meal will keep you energized and satisfied for lunch or dinner so you can stay strong and focused.
Send me your thoughts!
First homecooked meal of 2013: ramen! Veggie broth (salt, soba, soy sauce, pepper), seaweed nori, marinated tofu, green onions, and spinach #vegan #food #eatclean
It is sooo cold in San Francisco (and probably everywhere else but Hawaii) right now, and nothing feels better than a hot bowl of noodles for dinner <3.
Directions for 1 serving (~400 calories): Bring vegetable broth to a boil. Add 1 tsp soy sauce and 1 tblsp soba sauce. Add salt to taste. Let the broth simmer while you prepare the ramen noodles in rapidly boiling water (about 4 minutes). Chop onions and gather spinach. Heat tofu/protein. Drain noodles into a bowl. Pour the broth over the noodles. Add your toppings and season with pepper.
Simple, yet satisfying.