Super Juice

Juicing
09 Dec 2011

Introducing, Super Juice!

I’ve finally concocted a repeatable, yummy juice for my Breville Juice Fountain Plus. It’s meant to be a “healthy” juice, no doubt, but it manages to be pretty darn tasty, too.

Things to note:

  • I prefer to peel all non-organic fruits and veggies (as applicable).
  • I peel beets no matter what. They taste much less earthy when peeled first!
  • Since lemons are kind of a pain to peel, often I’ll leave them out of the juicer and just use my handheld lemon juicer for the lemon.
  • Zucchini can be substituted for cucumber. I’ve also added broccoli stems, with good results.
Super Juice!

Super Juice!

Super Juice
Recipe Type: Juice
Prep time: 5 mins
Total time: 5 mins
Serves: 1-2
A healthy way to drink some fruits and veggies!
Ingredients
  • 3 apples (Golden Delicious or other sweet variety recommended)
  • 2 carrots
  • 1 large stalk celery
  • 1/2 cucumber
  • 1/2 lemon
  • 1/4 beet
  • 2 cups spinach
  • 1 inch chunk ginger
Instructions
  1. Add ingredients to juicer chute and process on high or per manufacturer’s instructions.
Notes

Spinach juices best when stuffed between two larger items in the chute (such as, between two apples).

Posted: December 9, 2011 at 7:37 pm


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Green Lemonade

Juicing, Vegan MoFo
26 Oct 2011

Juice attempt #2! Green lemonade.

Ingredients for Juice #2

Ingredients for Juice #2

Lemon, celery, carrots, kale, cucumber, strawberries, and spinach.

OK, so I modified the original recipe. I added the strawberries and the carrots… I mean, strawberry lemonade sounds awesome, right? And, well, carrots go with everything.

Party Juice

Party Juice

The juice bucket always looks like a party to me!

Green Lemonade Carrot Juice

Green Lemonade Carrot Juice

I probably shouldn’t have added the carrots (it is my instinct to add carrots to just about everything); I suspect it killed the “lemonade” aspect of the recipe (and made the “green” in the name inaccurate).

Still, this juice was pretty good. I haven’t nailed the recipe yet, but I’ll get there! This one was much more immediately palatable than the beet juice. It tastes like a breakfast-y juice.

I’ve been storing my juices in Ball jars in the fridge. I figure, each will be consumed within a day or two, so it’s all good. Shake it up, then drink up!

I’ve got some oranges, plums, fennel, cabbage, and pears to find recipes for. Need to make room!

Posted: October 26, 2011 at 8:50 am


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First Attempt at Sushi

Dinner, Vegan & Vegetarian
22 Apr 2011

I’m nothing if not ambitious, my friends!

Veggie Sushi

Veggie Sushi

My family’s Easter gathering is tomorrow, and as a vegan (and even as a vegetarian), if I don’t want to starve, I have to bring at least one dish I can eat. It’s all good; I don’t expect anybody to bend over backwards to make sure there’s something for me to eat. This holiday, I decided to try something new: veggie sushi.

I’ve never had sushi before. In fact, I spent the first 36 years of my life misinformed, thinking that “sushi” meant “fish.” (It doesn’t; sushi is actually the rice). What gets wrapped in that rice? Anything you want! Including veggies.

So I got myself a $4 bamboo sushi rolling mat, and set to work.

First, I prepped (way too many) veggies.

Sushi veggies

Sushi veggies

I had red peppers, sundried tomatoes, avocado slices, green onions, carrots, and cucumber slices. I also had some shiitake mushrooms and steamed asparagus on the side, and a small batch of buffalo tempeh and a small batch of ranch tempeh spread (inspired by PPK’s Spicy Tempeh Rolls).

I got to rolling. It wasn’t as hard as I thought it would be – though the rice is super sticky (keep your hands wet!), and it seems I was over-stuffing my sushi rolls a bit. Still, it all seemed to work out. I need more practice getting the rice to the ends of the nori sheets, though.

This roll was a simple avocado, carrot, and green onion roll.

Rolling up sushi

Rolling up sushi

My 10-pack of nori sheets only had 9 sheets in it! Gypped! That’s OK… since I was over-stuffing the rolls, I only had enough rice for 9 rolls anyway.

9 Uncut Veggie Sushi Rolls

9 Uncut Veggie Sushi Rolls

(Please pardon the “well seasoned” cookie sheet. I need new ones). I left some of the ingredients sticking out of the ends, because in the very first episode of the Post Punk Kitchen, Isa did that, and the end pieces looked cool with stuff sticking out. I’m not sure mine will look quite as cool, but can’t blame a girl for trying.

Next, I discovered just how not-sharp my formerly-awesome-sharp-knife is. Not so good for cutting sushi. I cut up one roll and taste tested it (pretty good!), but I’ll cut the rest up tomorrow.

The result: my very first veggie sushi:

Veggie Sushi

The result: veggie sushi, first try

Not so bad, eh?!
I made a couple buffalo tempeh & cucumber rolls, a couple ranch (actually, Sanctuary Dressing) tempeh and avocado rolls, and a variety of mish-mosh veggie rolls.

I feel like something in there probably needed some salt, but maybe that’s where the soy sauce for dipping comes in.

I’m definitely stoked about sushi now! Can’t wait till July for my Vegas trip, where I will be checking out some Vegas sushi.

What’s your favorite sushi filling?

Posted: April 22, 2011 at 10:23 pm


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My Buddy Isa

Dinner, Recipes, Vegan & Vegetarian
22 Mar 2011

Isa Chandra Moskowitz is my buddy – at least, in my imagination. I imagine that she’s a pretty cool chick. I know for a fact I can learn tons from her in the kitchen. She could probably school me at being post-punk-rock, too. Isa runs a former cooking show turned web site, The Post Punk Kitchen. She also writes the most awesome cookbooks ever.

Being spring break and all, I’ve been goofing around in the kitchen again. I recently added Isa’s “Appetite for Reduction” cookbook to my arsenal, and have been cooking my way through it this week. (Check it out – if only to see the cover of the book. Total take on the old Guns n’ Roses album of a similar title. How cool is that?!)

Tonight, I made Baked Falafel from Appetite for Reduction. I also made Sanctuary Dressing, a cow-friendly ranch-style affair. The result:

Baked Falafel, from Appetite for Reduction Oh. My. Gawd.

Wonderful! Wonderful! Wonderful!

I’m new to the world of falafel. This past December, I was in Las Vegas for a poker tournament with my poker blogger friends. (Wow – never thought my foodie world and poker world would cross!) We were at the Aria poker room, hours and hours into the tournament. I’m not sure I had really expected to last so long in the game, and I was starving famished. On a break between levels, I ran next door to the little food bar to see what I could grab within 10 minutes (as the clock was counting down). The only vegetarian thing on the menu was falafel.

“WTF is falafel?” I asked.

“It’s good – you’ll like it!” CA April told me.

(For the record – falafel is a fried ball or patty of spiced chickpeas, usually served with a tahini-based sauce, often in a pita).

I tried it (served exactly as described above), and it was ridiculous-good. YUM. Apparently, I like Egyptian food. Who knew?

I’ve been yearning for falafel ever since! I even bought a boxed falafel mix, but when I paid closer attention to the ingredient list… yuck. So I was pretty excited to see a baked falafel recipe in Isa’s new cookbook.

This falafel was awesome – and way healthier than the fried variety. Spicy and substantial and yummy. And super easy to make. The recipe claims to make 12 falafel, but it seems my idea of a golf-ball size must be off, because I only got 9 falafel out of mine (3 servings instead of 4). That’s OK – there’s only one of me, anyway. Here’s the nutrition breakdown (based on 3 servings in the entire recipe):

Falafel NutritionNot bad, eh?

I ate mine over a bed of organic spring greens, about 1/4 of a cucumber, and a handful of sundried tomatoes – smothered in Isa’s Sanctuary ranch-like dressing (which, I am happy to report, is the first homemade dressing I’ve ever made that I actually really liked! And, only 40 calories per 1/4 cup… because really, who uses only 2 tablespoons of dressing?). That’s what I like about Isa. She’s a realist.

While I’m bragging about Isa’s food-smarts, I might as well add that I finally got around to trying her Chickpea Cutlet recipe from Veganomicon. It too was a smashing success, served over some whole wheat penne with her Mom’s Marinara recipe from Appetite for Reduction. The marinara was so simple and so delicious that I can’t figure out why anybody eats the junk from the jars! OK, jarred sauces are convenient – but it took practically no time at all to make this marinara, and it was infinitely more delicious. Real food ftw, again.

My tummy is happy this week!

Posted: March 22, 2011 at 6:32 pm


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Simple Lunch

Lunch, Vegan & Vegetarian
16 Jun 2010

I get really excited when I make a wrap and it actually wraps up nicely. Sometimes I stuff it too full. Sometimes I’m a clutz and just can’t get the thing to roll up without all of the guts falling out. Sometimes I do great, right up to the cut-it-in-half part, and then destroy the whole thing while trying to cut it.

Today, the stars aligned, and I made a pretty wrap!

arugula wrapI really could make a category here called “Adventures in Wrapping,” but it would be nearly empty because most of my wraps are nowhere near photo-worthy.

My first foray into the world of making wraps was based on the discovery that cucumbers make a pretty decent sandwich base. You see, I occasionally have a hankerin’ for a Jimmy John’s sandwich. When I went vegetarian, I had to change my normal sandwich order over to the #6 – the creatively named “Vegetarian” (sans mayo and tomato, please – I still can’t stand the texture of tomatoes). It basically amounts to a cucumber sandwich with a wonderful avocado spread.

I started using cucumbers in my wraps, and was really digging them. Then, I worked out my own version of a vegan avocado ranch spread, inspired by a dressing recipe in the You Won’t Believe It’s Vegan! cookbook.

Ever since, I’ve been using those two as the basis of many delicious veggie wraps.

arugula wrap 2Today’s concoction features, of course, cucumbers and avocado spread, along with a chopped up veggie burger, about 3/4 of a carrot (shredded), a handful of baby spinach, a handful of arugula, and a drizzle of garlic-infused extra virgin olive oil. (That’s my giraffe friend Milly pictured in the background).

I have tried a lot of wraps in my day, and finding ones without offensive ingredient lists can be difficult. Lately, I’ve been using Smart & Delicious Tomato Basil Soft Wraps from La Tortilla Factory. The ingredient list isn’t perfect, but it’s not terribly bad, and they’ve got 12g of fiber per wrap at only 100 calories. They’re nice, big 9″ wraps and are (as the name says) very soft and easy to stuff with goodies (even for a wrap-challenged soul like me).

I swear, wraps taste better when they look pretty.

Posted: June 16, 2010 at 5:20 pm


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An Un-Winning Smoothie Combo

Smoothies
04 Feb 2010

I’ve got another new recipe post coming up soon, but thought I’d jump on and share an un-winning smoothie combo that I came up with today (so that you don’t try it with the same results!)

Two things worked to my disadvantage: first, I was out of vanilla soy milk, so I used regular skim milk. I did not realize just how much flavor I actually get from the soy milk – it’s much more dense, maybe a bit more sweet, and… well, it’s vanilla. Second, the fruit combo I chose was not sweet or powerful enough to mask the taste of the greens – so this tasted more like cucumbers than anything else.

The mix:

1 cup skim milk
1 scoop vanilla protein powder
2 carrots
1 handful baby spinach
1/3 of a cucumber
1 whole apple
1 whole pear

So… it seems like fruits with stronger or sweeter flavors are required to mask out the taste of the greens. Strawberries are a standard component of my smoothies, and even when I only use 3 or 4 strawberries, they make a huge difference. I was just trying to mix it up today, and even though I used a whole pear and a whole apple, they weren’t sweet enough to be noticeable. I couldn’t even taste them.

The end result was incredibly bland and tasted mildly of cucumber. I won’t be making this combo again!

Posted: February 4, 2010 at 11:51 pm


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Purple Smoothie!

Smoothies
27 Jan 2010

This morning’s smoothie concoction was PURPLE thanks to strawberries and blueberries!

purple smoothie

Tip: stick to 1/2 cucumber. I tried a whole cucumber in the smoothie today (along with 2 carrots, 3 strawberries, and a handful of Blender - purple smoothieblueberries, plus vanilla soy milk and vanilla protein powder), and I could taste the cucumber. Good thing I like cucumbers!

Have a great day, everybody!

Posted: January 27, 2010 at 1:54 pm


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Cool Pink Smoothie

Recipes, Smoothies
25 Jan 2010

In my quest to discover, “Will it blend?” I made up a new smoothie concoction tonight. I call it: the Cool Pink Smoothie.

I suppose it could be called a “green” smoothie, if by “green” you mean, it contains vegetables (or, 2 culinary vegetables but 1 botanical vegetable and 1 botanical fruit). That whole fruit-or-vegetable thing will confound me for life. But anyway….

It’s a delicious, cool, crisp drink full of strawberry vanilla goodness!

As I tossed everything (including 2 carrots, half a cucumber, and 5 strawberries) in the blender, I thought to myself, “That looks wonderful!” I should have run to grab my camera but I was too excited to mix it all up.

Behold:

Carrot Cucumber Smoothie

The verdict: delish! Absolutely wonderful!

[recipe-show recipe=cool-pink-smoothie]

Posted: January 25, 2010 at 8:40 pm


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