Homemade Veggie Jerky
Tempura Tofu Burger w/ Chili Satay Sauce by veggie num num on Flickr.
Dinner
Rainbow Quinoa on Spinach
Let’s highlight the non-shitty things in my life right now, like the Indian feast I just had.
From Masala Xpress in the Aurora Mall: Saag Paneer, Basmati Rice, Garlic Naan with fresh Cilantro, Chana Masala.
Fucking devoured that shit.
Sweet Potato and Lemongrass Gyozas
Lentil and Coconut Soup with Cilantro-Habañero Gremolata
TEMPURA di ASPARAGI con SALSA di AGLIO ARROSTO
ASPARAGUS TEMPURA with ROASTED GARLIC SAUCE
ASPARAGUS TEMPURA with ROASTED GARLIC SAUCE
Servings 4:
for tempura
• 30oz asparagus
• 5 tablespoons white flour
• 3 tablespoons rice flour
• ½ teaspoon of turmeric
• 1 pinch of salt
• 150 ml of cold carbonated water
• ice
• sunflower oil for deep-frying
Clean asparagus: cut the white colored base and with a vegetable peeler eliminates the external stem part (from mid-stem down). Wash asparagus, dry them and set them aside.
Pour the vegetable oil for deep-frying in a pan (high and not too large). Bring the oil to a boil, being careful not to exceed the 350°F.
Take two bowls: one larger and one smaller so that they fit one inside the other. Pour into large bowl a bit of water and some ice cubes. Put the smaller bowl into large one and wait two minutes for it to cool. In the little bowl pour now the flour, rice flour turmeric and salt. Stir the dry ingredients with a fork and then gently pour the carbonated water. Mix very gently with a fork again. Dissolve the flour but leaves the air bubbles that are formed. If the ice melts add other. The bater has to remain cold while the deep-frying.
Dip the asparagus in the batter and pour into hot oil. Cook asparagus few at a time as not to lower the oil temperature.
Dry them on paper and then serve a little roasted garlic sauce.
for the sauce:
• 2 garlic
• 50 ml soy milk
• 1 tablespoon mustard
• 30 ml sunflower seed oil
• 1 pinch of salt
• 1 pinch of black sesame seeds
Wrap garlic in aluminum and bake at 400°F for 20 minutes. Peel the roasted garlic and squeeze from each clove the soft and creamy pulp. Pour into a bowl the pulped garlic and mustard, crushed with a fork. Pour the milk and stir with a whisk. Still stirring pour the oil very slowly. Add a little salt according to your taste and some black sesame seeds.
breakfast scramble
Dinner
Leftover Teriyaki Seitan Hot Wings Sandwich on Red Onion Focaccia Bread with Spinach and Mustard
Peas of Mind Veggie Weggie cauliflower fries
Strawberries
Raw Creamy Corn Chowder Soup from the Forks Over Knives Cookbook
Denver Veg Reviews: Watercourse Foods
I recently moved to Denver, Colorado. Since I’m new to the area, I thought it’d be fun to review the vegetarian/vegan restaurants I visit. Today, my boyfriend and I went to Watercourse Foods.
Watercourse Foods is a cute hipster/vegetarian/vegan/gluten free option restaurant adorned with paintings of water buffalo, deer, and other woodland creatures. The setting is very relaxed, with green/blue/yellow lanterns throughout the dining area. The servers were very friendly and the service was quick and prompt. Their menu includes breakfast until 5PM, sandwiches/wraps, salads, soups, pub style foods, veg comfort foods, baked goods, and an impressive drink selection.
Crisp seitan tossed teriyaki sauces. Served with ranch and celery sticks.
Rating: 4/5
The only ever place I’ve had Seitan Wings before was at City O’ City, which is owned by the same people who own Watercourse Foods, so I was expecting the same kind of wings. The ones at City O’ City are deep fried, crunchy on the outside, and airy on the inside. The wings at Watercourse were really just strips of Seitan tossed in teriyaki sauce. They weren’t very evenly coated, the wings at the top didn’t have much sauce and the ones at the bottom were soaking in them. That said, I really liked them after I stopped expecting them to be the same kind of crispy wings at City O’ City.
Smoky portobello mushrooms topped with homemade sauerkraut, a special sauce and swiss cheese on grilled rye bread. Choice of two sides.
Sides: French Fries and Broccoli
Rating: 2/5
This Reuben was a real let down. When I think of a Reuben, I think of a sandwich with a thick layer of sauerkraut, and this sandwich barely had any. It was also incredibly greasy and overall pretty unsatisfying. The rye bread was really good, I just wish it wasn’t so oily. The french fries were too salty, greasy, and soggy.
Shaved seitan, swiss “cheese”, mushrooms, onions, and peppers stuffed into a baguette with avacado and served with au jus. Choice of two sides.
Sides: Onion Rings and Steamed Greens
Rating: 4/5
The onion rings were fried in similar tasting batter to what you’d expect from fried fish, which kind of turned me off. The sandwich included two sides, but you pay $1 more for onion rings. It was a little ridiculous that I paid a dollar more and only received three onion rings. The steamed greens were good, and a much needed balance to offset the other two much more greasy parts of the meal.
Our Overall Rating: 3/5, will try again
Yelp.com Rating: 4/5
Urbanspoon Rating: 87%
Raw Corn and Black Bean Salad-24 by The Healthy Foodie on Flickr.
lunch
sandwich: whole wheat bread, baked spiced tofu, cucumber, red bell pepper, sprouts, veganaise, chopped garlic cloves, walnuts.
on the side: sliced roma tomatoes, salt and pepper, fresh basil, green lentils, strawberries.
to drink: genmaicha.
our thanksgiving spread has worked out pretty well this year!
we made this seitan roast, mashed potatoes, and smashed acorn squash. (again, sorry for the bad lighting, we’re doing this in our hotel room.)
make brussels sprouts that don’t suck!
- place them in a pan, and fill the pan 1/2 full with vegetable broth.
- drizzle olive oil over the tops and sprinkle on sea salt.
- bake at 350F for 30-40 minutes or until you can stick a fork through one.
one of my favorites - this warm barley salad.
- bring 1 cup unhulled barley and 3 cups water to a boil, then simmer for 45 minutes.
- as soon as the barley is chewy and ready, stir in 1 cup dried cranberries, 2 cups shredded fresh spinach, and 2 tbsp non-dairy butter (earth balance). serve hot!
check out more of our favorite holiday foods if you’re still stumped as to what you’ll make for thanksgiving dinner tomorrow. good luck!
SO EXCITED FOR SEITAN ROAST
this pumpkin pudding is a welcome break from all the hot roasted food that i’ve been eating all night.
for the pumpkin:
- blend together 1 package firm silken tofu, 1 large can pureed pumpkin, and 2/3 cup raw sugar until everything is consistent.
- stir in 2 tsp ground cinnamon, a dash of ground cloves, and a dash of nutmeg.
- this can be refrigerated for a while to make it taste even better.
for the coconut cream (good for topping or swirling in, really just good in anything!):
- refrigerate two cans coconut milk either overnight or at least for a few hours.
- when it’s fully chilled, there should be some solid coconut milk sitting on the top of the liquid in the can. spoon that solid coconut out, and set aside the liquid.
- whip the solid coconut in the blender for a few minutes, and you should get a creamy, light cream. do this right before you serve the dessert.
for the sweet toasted almonds:
- pour 1 cup slivered blanched almonds into a small sautee pan with a splash or two of the leftover liquid coconut.
- pour in 2 tbsp sugar and stir everything around until the nuts start slightly browning.
- serve hot with the cold pumpkin and coconut cream.
this makes a ton, but it’s pretty delicious so it should be gone fast :p enjoy!
