What's for Dinner: Mediterranean Pasta with Sauteed Asparagus

Also local to Walla Walla is some killer asparagus. The field around my childhood home was actually an asparagus field, so I grew up walking outside to the sometimes-putrid smell of the vegetable. It took me a few years, but I finally grew to like the little green stalks.

This is my favorite way to eat asparagus -- lemony and fresh atop a bed of delicious pasta.

Mediterranean Pasta with Sauteed Asparagus

Soy-free, vegan

Ingredients

1 lb. pasta of your choice (I used tomato-carrot penne)
4 Tbs. extra-virgin olive oil, divided
5 cloves garlic, minced and divided
Salt and pepper to taste
1 bunch asparagus, cleaned and trimmed
1 C sliced white mushrooms
2 C frozen artichoke hearts, thawed
1 C sundried tomatoes 
Juice of 1 lemon
3 Tbs. white wine

Step-by-Step

Cook pasta according to package instructions.

While pasta is cooking, in a medium skillet, heat 2 Tbs. olive oil over medium-high heat. When the olive oil is slick, add three cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add asparagus to skillet, stirring once, then allowing it to cook without stirring.

In a separate large stock pot or wok, heat 2 Tbs. olive oil over medium-high. When the oil becomes slick, add two cloves garlic. Sauté until garlic becomes slightly golden on the edges. Add white mushrooms, artichoke hearts, and sundried tomatoes. Sauté.

By this point, the asparagus skillet will have begun to get a golden-brown residue on the bottom of the pan. Juice half the lemon into the skillet, using the acidity to scrape the residue from the pan. Stir again, then allow to continue to cook.

Similarly, when the skillet begins to develop a residue, add the white wine to that pot, using the acidity to scrape the residue from the pot.

When the pasta finishes cooking, drain it then add it to the mushroom and artichoke heart mixture. Turn the heat on that pot down to medium. Continue to stir, heating through.

When the asparagus pan again begins to develop a residue, deglaze the pan again by juicing the other half of the lemon and repeating the scraping process. Once done, immediately empty the asparagus into the pot with the pasta and mushrooms.

Note: I kept the asparagus separate from the pasta in the picture, but I actually prefer combining the two. I ended up combining them on my plate after taking the photo. The citrus flavor of the asparagus is a little too strong without the pasta, but brings a wonderful flavor to the pasta.

What's for Dinner: Gluten-Free Tri-Color Summer Pasta Salad with Green Beans, Chickpeas, and Grape Tomatoes

I'm all moved back to my mom's house for the summer before making the move to North Carolina. My mom has a little cottage in the country outside of Walla Walla, Wash. What that means for me is great local produce and great wine. Mmmmmmm.

I hit up the farmer's market this last weekend and found myself some gorgeous green beans. I wanted to incorporate them into a salad that tasted distinctly summer.

Gluten-Free Tri-Color Summer Pasta Salad

Soy-free, gluten-free, vegan

Ingredients

1 lb. gluten-free pasta, cooked according to package instructions and cooled
2 C grape or cherry tomatoes, halved
2 C cooked garbanzo beans
1 C fresh green beans, cleaned and lightly blanched
3/4 C vegan mayonnaise
1 Tbs creamy dijon mustard (not whole grain)
4 tsp. garlic powder
Salt & pepper to taste 

Step-by-Step

Combine gluten-free pasta, tomatoes, garbanzo beans, and lightly blanched green beans in a large bowl by tossing them with salad tossers. Be very gentle, as gluten-free pasta can often be less hearty than regular pasta.

Add mayonnaise, dijon mustard, garlic, and salt and pepper to the mixture. Again toss with salad tossers until fully combined.

Grocery Adventure: 5/10/13

I'm moving to Seattle for a while in about 5 weeks, so this will be my second to last grocery shopping for myself and my husband. (He's not going with me.) We're working on trying to keep our budget down, so we've been trying to stay under $80 for groceries. Success!

Okay. So as bitter as it is to leave my husband alone in Spokane, I'm going to be grocery shopping at Pike Place Market this summer. This makes me so excited. So excited! 

I had the pleasure of shopping there when I went on my nice weekend vacation. Two things I love about the market: 1) Cheap produce (which is my lifeblood); 2)Amazing customer service.

Awesome.

What's for Dinner: Bagels with White Bean Spread | V, SF

The weather is warming up, and I've been tiring of warm soups and cozy roasted beans. As the air gets warmer, I've been thinking more and more about fresh summer recipes.

This one fits the bill. It's a balanced meal with plenty of veggies, some protein and some grains. And it's oh so fresh.

White Bean Spread

Makes about 2 servings (enough for two bagels)

Ingredients

1 C white beans

1/4 C rice milk

1/2 tsp. garlic powder

1/2 tsp. lemon juice

1 Tbs. parsley

1/2 tsp. dry oregano

pinch salt

Step-by-Step

1. Combine all ingredients in a food processor until you achieve a smooth texture.

All you've got to do is spread this white bean concoction on top of a toasted multi-grain bagel. Top it off with sliced onion, tomato, avocado, and clover sprouts. Sprinkle on salt and pepper to taste.

Grocery Adventure: 4/27/13

I've been terrible about posting lately, and for that I am sorry. But I've got some goods for you today!

Here's my grocery diary. I spent less than $80 this trip! I decided to use some of the extra to buy a little basil windowsill garden and a dozen mason jars. You'll see why soon. :)

Meal Planning: April 27 - May 11

Breakfasts - Weekdays

1. Oatmeal squares with almond milk (x8)
2. Instant oatmeal (x10)
3. Applesauce cups (x6)

Breakfasts - Weekends

1. Vegan breakfast scramble with cheezy herb biscuits
2. Blueberry flax pancakes with strawberry topping

Lunches - Weekdays

(As usual, a lot of leftovers)

1. Peanut butter and jelly sandwiches with carrots (x10)
2. Assorted vegan soups (x5)

Lunches - Weekends

1. Bagel sandwiches with white bean spread
2. Chickpea salad sandwiches & vegan potato salad
3. Quinoa rice bowls with lemon tahini dressing

Dinners

1. Macaroni and cheeze with green beans
2. Cashew fried rice and spring rolls
3. Creamy vegan broccoli soup
4. Quinoa tabbouleh salad
5. Baked potatoes with black bean chili
6. Lentil loaf with mashed potatoes, mushroom gravy, and brussels sprouts
7. Gorditas with black beans
8. Falafel pie
9. Vegan pho with spring rolls
10. Enchiladas with creamy avocado spread
11. Mashed potato pot pie
12. Mushroom lettuce wraps
13. Couscous with roasted chickpeas and green beans

Meal Planning: April 13-27

Breakfasts - Weekdays

1. Rice cakes with tahini or nut butter (x10)
2. Instant oatmeal (x10)
3. Oatmeal squares with almond milk (x5)
4. Orange with toast and nut butter (x5)

Breakfasts/Brunches - Weekends

1. Flax waffles, yogurt, and fruit
2. Vegan breakfast scramble with vegan cheesy biscuits

Lunches - Weekdays

(As usual, leftovers fill up a lot of this section)

1. Peanut butter & jelly sandwiches with carrots (x10)
2. Assorted vegan soups (x5)

Lunches - Weekends

1. Sweet potato black bean quinoa soup
2. Gorditas with black beans
3. Quinoa tabbouleh salad

Dinners

1. Vegan macaroni and cheese with roasted green beans
2. Enchiladas with refried beans and spanish rice
3. Cashew fried rice and spring rolls
4. Coconut lentils with curried root vegetables
5. Creamy vegan broccoli soup
6. Twice baked potatoes with chili
7. Couscous with roasted chickpeas and broccoli
8. Lentil loaf with mashed potatoes, gravy, and brussels sprouts
9. Lemon dill rice with chickpeas
10. Pesto linguini with broccoli
11. Vegan vegetable chowder
12. Falafel pie
13. Vegan sushi with miso soup
14. Vegan pho and spring rolls

Grocery Adventures: 4/13/13

Co-Op Market

Coconut Aminos - $4.99

Organic Coconut Oil - $5.99

Lemon - $0.59

Dairy-Free Sour Cream - $4.29

Earth Balance Puffs - $4.49

Toothbrush - $3.09

Cabbage (0.86 lbs./small head) - $3.43

Dry Garbanzo Beans (1.62 lbs.) - $2.25

Garbanzo Flour (0.63 lbs.) - $1.00

Spinach (0.11 lbs.) - $0.66

Total - $31.05

Fred Meyer

Orange Juice (gallon) - $2.50

Instant Oatmeal - $1.49

Vegetable Broth (2) - $3.98

Frozen Vegetable Medley - $1.34

Frozen Lima Beans - $1.04

Limes (2) - $0.78

Jalapeno (0.14 lbs./2) - $0.13

Carrots (1 lb. bag) - $0.89

Hass Avocados (2) - $1.56

Radishes - $0.50

Rutabaga (0.37 lbs./1) - $0.37

Cilantro - $0.69

Vine-Ripe Tomatoes (0.92 lbs/3) - $1.35

Basil - $3.99

Total - $20.51

Safeway

Rice Cakes - $1.25 (rewards card savings $1.04)

Sesame Crackers - $2.00 (rewards card savings $0.69)

Apple Juice Jug - $1.52 (rewards card savings $0.30; store coupon savings $0.97)

Rice Milk - $2.29

Almond Milk (half gallon) - $1.49 (rewards card savings $0.20; store coupon savings $1.50)

Sweet Onion (0.57 lbs./1) - $0.74 (rewards card savings $0.11)

Leek (0.31 lbs./1) - $0.62

Navel Oranges (3 lb. bag) - $2.49 (store coupon savings $1.50)

White Mushroom (8 oz. container) - $1.79 (rewards card savings $0.20)

Total - $16.69

Winco

Chips - $1.78

Applesauce - $1.98

Onion Soup Mix - $1.24

Shiitake Mushrooms (0.42 lbs.) - $3.18

Lentils (0.82 lbs.) - $0.65

Yam (0.81 lbs./1) - $0.79

Walnuts (0.19 lbs.) - $1.27

Sprouts - $1.88

Corn (2 ears) - $0.64

Cucumber - $0.48

Ketchup - $0.89

Bean Sprouts - $1.68

Ginger (0.06 lbs.) - $0.12

Oyster Mushrooms (0.19 lbs.) - $1.33

Broccoli (1.19 lbs./3 heads) - $1.52

Total - $19.43

Rosauers

Baby Bok Choy (0.77 lbs./3) - $2.30

Brown Sushi Rice (0.61 lbs.) - $1.21

Total - $3.51

GRAND TOTAL - $91.19

What's for Snacking: Warm Tortillas & Nut Butter

Tonight I had a craving for a warm snack. I just bought some fresh pecan butter at Andy's Market when I was in Walla Walla, and I was really craving warm flour tortillas slathered in the stuff.

Since I don't eat soybean oil, store-bought tortillas are almost always out of the question. So I sought out to make my own.

Vegan, Soy-Free Flour Tortillas

Makes about 10 small tortillas

Ingredients

2 C flour

1 tsp. baking powder

1/2 tsp. salt

4 Tbs Earth Balance soy-free buttery spread

5/8 C water

Step-by-Step

1. In a food processor with dough blade, combine flour baking powder and salt.
2. Add in buttery spread tablespoon by tablespoon, pulsing it into the dry ingredients.
3. Pour in water and turn on food processor. Process until the dough turns into a ball.
4. Separate dough into 1 to 1.5-inch diameter balls. Flatten with rolling pin or fingers.
5. Cook in a dry non-stick skillet over high heat.

After my tortillas were made, I added a layer of pecan butter or almond butter and sprinkled a little bit of hot chocolate powder. Delish!

What's for Dinner: Mongolian Noodles with Burmese Tofu | V, SF

This was my first time making Burmese (soy-free) tofu. Either I made it wrong, or it's going to take some getting used to. It's a little mushier than soy tofu, but it has a nice flavor.

To try it out, I paired it with my Mongolian noodles recipe from my cookbook (subbing coconut aminos for the soy sauce) and did a basic dry-fry with a marinade.

Maybe Burmese tofu isn't meant for marinades, or maybe it's just naturally a little mushy. I'll try again and we'll see.

The overall taste, however, was pretty yummy. Now to get the texture right!

Review: Boots Bakery & Lounge (Downtown Spokane)

I've been a vegetarian (now vegan) living in Spokane, Wash. for almost three years now. I've been waiting, not-so-patiently for my city to get a vegetarian restaurant. I just wanted a place where I could go and order ANYTHING.

Boots Bakery & Lounge, which is, as far as I can tell, Spokane's only vegan restaurant (save for Method Juice Cafe), has been hanging out at it's Main Street location for about 9 months. Enough time to get pregnant and have a child. And I hadn't gotten my little hiney down there until Friday. My omni friends beat me to it! They've been raving since July.

Boots ended up being everything I had hoped for. Not only could I devour almost all of their savory choices (darn that no-soy!), but also could nom nom on a selection of sweet treats.

I started my meal with a priced-just-right trio of deli case savories: spinach basil pesto penne, roasted veggies, and a chickpea salad. Yum.

My iphone picture of my salad trio. SO GOOD (not the photo; the food).

The food was quite good. My favorite was the chickpea salad. It had the perfect fresh flavor and combined chickpeas and lentils in an interesting way. The tomatoes and spices added just the right element of richness to the dish. Let's just say that if someone wanted to make me this salad for lunch every day, I wouldn't mind.

The other two savories weren't amazing, but they were still good. The roasted veggies came to me a little oily (perhaps from re-heating), and the pasta could have used just a little salt. That said, I still left mighty satisfied and I will definitely be returning.

With my belly full (but not too full) of savory goodness, I headed to the sweet selections. I chose the most delectable no-bake cookie the size of my palm. I paired the cookie with a tasty caramel latte made with almond milk.

This is what really got me. The latte was one of the best almond milk lattes I've ever had. Let me say, you can definitely tell when the barista has experience in steaming non-dairy milk.

The cookie also tantalized my taste buds. It was chocked full of dried fruit, oats, seeds, and other nummy goodies.

This review is starting to get exceptionally long, so I'll try to hit my next points quickly: Customer service was awesome even before I went down. (I spent a few minutes that afternoon on the phone with the owner, Alison, verifying that there would be soy-free choices.) I will say that the in-store experience felt a little impersonal, but they were pretty busy when I was in.

The atmosphere inspires you to kick back and enjoy an early spring afternoon with homey furniture mixed with fresh decor.

Pros:

Yummy food (especially sweet options)

Fantastic vegan barista skills

Priced just right

Awesome atmosphere

Top-notch pre-visit customer service

Great options for allergy-ridden (soy-free, gluten-free, etc.)

VEGAN!

Cons:

Savory food could use some sprucing

Slightly impersonal in-store experience

What's for Dinner: Sushi & Soy-Free Miso Soup | V, SF, GF

So fresh. So tasty. This meal took a little bit to prepare, but I would say that I needed the break from studying. I also needed the energy that the raw vegetables afforded me.

Both of these super tasty recipes are vegan, gluten-free, and soy-free. Woopee!

Vegetable Sushi

Ingredients

1 C dry sushi rice, rinsed and drained

4 tsp. rice vinegar

2 tsp. sugar

2 carrots, peeled and julienned

1/2 cucumber, peeled and julienned

4 small red radishes, julienned

1/2 avocado, sliced

4 pieces nori (roasted seaweed)

Step-by-Step

1. Cook rice using thumb method (when you rest the tip of your thumb on leveled rice in the pot, the water should come to your first knuckle; it'll be about 1 C). Allow it to boil covered until rice has absorbed the water.
2. Let the rice sit for about an hour to cool, then mix in vinegar and sugar.
3. Assemble, roll and cut your sushi according to these directions.

Soy-Free Miso

Ingredients

3 Tbs. chickpea miso paste

3 C water

2 Tbs. extra virgin olive oil

3 tsp. minced garlic

1 scallion, chopped

1/2 C chopped shiitake mushrooms

2 C chopped baby bok choy

1 C cooked cellophane noodles

1 Tbs. coconut aminos

Mung bean sprouts and sriracha for garnish

Step-by-Step

1. Stir together chickpea miso and a bit of water in a pot, ensuring that no clumps exist. Slowly stir in the remaining water and olive oil.
2. Add garlic and scallion to the mixture. Place over medium heat. Add shiitake mushrooms and baby bok choy. Allow to cook until mushrooms are soft.
3. Add cellophane noodles and coconut aminos.
4. Serve topped with bean sprouts and a little sriracha.

What's for Snacking: Peanut Butter Flax Energy Bites | V, SF, GF

It's midterms/finals week in the Trego household (midterms for my semester school, and finals for the hubs' quarter school). We're going to need all of the tasty and healthy snacks we can get. During a study break today, I threw together these no-bake protein-rich bites. Yum.

Yes, they look like the birdseed treats you make in elementary school. Honestly, I had always kind of thought those birdseed treats looked tasty. I wondered why the teachers never let us chow down. And if this is how those birdseed treats taste, I wish I would have tried them in kindergarten.

These are also great for a fast on-the-go breakfast.

Peanut Butter & Flax Energy Bites | V, SF, GF

Inspired by recipe from Gimme Some Oven.

Ingredients

1 1/4 C oatmeal

3/4 C peanut butter

3/4 C flax seed meal

1/4 C peanuts

1/4 C carob chips

1/5 C agave syrup

1/8 C almond milk

Step-by-Step

1. Mix together all ingredients. If the mixture seems dry, add more peanut butter or almond milk. if it seems a bit wet, add more oatmeal or flax.
2. Chill in refrigerator for about 45 minutes.
3. Roll into bite-size balls and keep refrigerated.

Meal Planning: 3/17-4/1

I create meal plans a little differently than many bloggers. I've seen a lot of meal plans that list out day by day, meal by meal what will be eaten. I don't work that way. I get cravings. I need the freedom to choose a meal at my whim.

So I plan meals by the number of days in a 2-week "grocery session," and then each mealtime choose an option from the list I've created.

Here's my list for the current session (as I like to call it). It covers me and my husband until the first, sans the weekend of 3/29-3/31, since we'll be out of town and eating out:

Breakfasts - Weekday

1. Rice cakes with tahini or peanut butter (x5)
2. Instant oatmeal (x10)
3. Fruit leathers (x5)
4. Oatmeal squares cereal with almond milk (x5)

Breakfasts/Brunches - Weekend

1. Vegan pancakes with strawberry topping
2. Veggie eggs benedict (to get rid of the eggs still remaining in my fridge; I don't like to waste)
3. Coconut yogurt & fruit parfaits

Lunches - Weekday (I also eat a lot of leftovers for weekday lunches; my hubs usually sticks to sandwiches)

1. Peanut butter & jelly sandwich with carrots (x10)
2. Assorted instant vegan soups (x5)
3. Veggie sandwiches (x5)

Lunches - Weekend

1. Pesto gnocchi soup
2. Twice baked Mexi-potatoes

Dinners

1. Peanut butter soup with fresh summer rolls
2. Veggie lo mein
3. Lemon barley with roasted brussels sprouts
4. Black bean chili with corn
5. Vegan sushi with chickpea miso soup
6. Black bean tacos
7. Falafel pie
8. Mexican corn soup
9. Spanish rice and refried beans
10. Rice with chickpeas, lemon, and dill
11. Creamy verde enchiladas (going to try vegan-izing these)
12. Vegan macaroni & cheese with green beans
13. Cashew fried rice with fresh summer rolls
14. Sweet potato burgers with fried couscous salad

What's for Dinner: Peanut Soup & Vietnamese Summer Rolls | V, GF

Vietnamese food is one of my favorite ethnic genres. I love how fresh and tangy it is, with just enough spice. I had a strong inkling for summer rolls this afternoon, so I decided to make 'em fresh.

To go with the summer rolls, my hubs made my Spicy Thai Peanut Soup from my cookbook. He did a dandy job, let me tell you.

I occupied the other side of the kitchen, julienning carrots and cucumbers, and slicing radishes.

And before you say it: Yes, I did slip up on my soy-free diet today. I wanted to use the last block of tofu and the last little bit of soy sauce in my fridge. Plus, how can you eat Vietnamese without tofu?!

These babies are gluten free and vegan, though. I'm working on it.

Vegan Summer Rolls | V, GF

Ingredients

1 block tofu, sliced into thin strips

2 medium carrots, peeled and julienned

1/2 cucumber, peeled and julienned

6 small radishes, thinly sliced

4 oz. cellophane noodles, prepared according to package instructions

Basil leaves

Cilantro

14 spring roll wrappers, softened according to package instructions

Step-by-Step

1. Place a few slices of tofu, some carrot sticks, cucumber sticks, radish slices, and cellophane noodles in a stack on a spring roll wrapper, just to the side of middle.
2. Place a couple of basil leaves and some cilantro sprigs on top of the stack.
3. Roll the summer rolls by folding each side, the folding the back and tightly rolling to the end of the wrapper. This tutorial has a great photographic step-by-step.

Peanut Sauce | V, GF

Ingredients

2 1/2 Tbs. peanut butter

2 Tbs. rice vinegar

2 1/2 Tbs. soy sauce

1 Tbs. lime juice

Sriracha to taste

Step-by-Step

1. Whisk together peanut butter, vinegar, soy sauce, and lime juice. Add sriracha to taste.

What's for Snacking: Vegan Strawberry Muffins | V, SF, GF

Oh my! These muffins are delectable. So good. So freaking good.

It all started with one of my notorious random cravings. (No, I'm not pregnant. I just happen to really like food.) I've had a stressful day/week, and am gearing up for even more stress this upcoming week (midterm exams), and I really needed a gooey, sweet, warm treat to pick me up.

My first thought was blueberry muffins, since I knew I had a package of frozen blueberries in my freezer. I started the base, went to grab my blueberries, and guess what? No blueberries. 

But I did have a couple of bags of delicious strawberries. After dicing those up and stirring them into the batter, I knew these would be a treat.

Gooey Strawberry Muffins | V, SF, GF

Based on recipe from Go Dairy Free

Ingredients

1 1/2 C flour

1/2 C sugar

2 tsp. baking powder

5/8 C vanilla almond milk (I like Lucerne brand from Safeway)

3/8 C vegetable oil

1 1/4 C frozen strawberries, partially thawed and diced

Step-by-Step

1. Preheat oven to 400 degrees.
2. Mix flour, sugar and baking powder.
3. Whisk in almond milk and vegetable oil. Fold in strawberries.
4. Spoon batter into muffin tins to about 3/4 full. Bake for 15-20 minutes, until slightly browned.

Grocery Adventures: 3/16/13

My husband and I are on a budget when it comes to food. Not like an extreme couponing $10 per week budget, but a busy schedule budgeting $50 per week budget.

This week at the grocery store, I spent a little over our budget, with my two-week total coming in at $106.16. Ugh.

Grocery Outlet

Frozen Corn - $0.99

Cilantro - $0.50

Hand Soap - $0.99

Lemon - $0.50

Roma Tomatoes (3) - $0.75

Vegan Wheat Bread - $1.49

Total: $5.31

Fred Meyer

Apple Cider Vinegar (32 oz.) - $1.29

Grape Jam (32 oz.) - $1.49

Mexican Style Diced Tomatoes - $0.89

Sundried Tomatoes - $2.99

Daiya Cheddar-Style Shreds - $3.99

Hummus - $2.99

Frozen Broccoli - $1.00

Baby Bok Choy (1 lb.) - $3.00

Basil - $3.99

Broccoli - $1.49

Green Onions (1 bunch) - $0.50

Garlic Bulb - $0.33

Jalapenos (2) - $0.22

Lime - $0.39

Orange Juice (half gallon) - $1.00

Radish - $1.01

Spinach - $1.67

Natural Peanut Butter - $2.00

Total: $30.24

Safeway

Cocoa Almonds - $3.99 (rewards card savings $3)

Cinnamon/Sugar Rice Cakes - $1.25 (rewards card savings $1.04)

Small Can Enchilada Sauce - $1.49

Toilet Paper - $4.79 (rewards card savings $2.90)

Quart Baggies - $2.29 (rewards card savings $0.60; store coupon savings $0.70)

Red Potatoes (2.4 lbs.) - $1.04 (rewards card savings $1.21; store coupon savings $0.14)

Carrots (1.88 lbs.) - $0.74 (store coupon savings $0.56)

Red Chard - $1.99

Portobella Mushrooms (0.5 lbs./2 caps) - $3.00

Shallots (2) - $0.98

Poblano Pepper (0.26 lbs.) - $0.39

Naked Juice - $1.29 (store coupon savings $0.70; manufacturer coupon savings $1.00)

Almond Milk (half gallon) - $2.89

Total: $26.75

Winco

White Beans (canned) - $0.68

Garbanzo Beans (3 cans) - $1.54 (manufacturer coupon savings $0.50)

Black Beans (2 cans) - $1.36

Kidney Beans (canned) - $0.68

Long Grain Rice (0.74 lbs.) - $0.40

Cellophane Noodles - $1.24

Couscous (0.66 lbs.) - $1.17

Raw Cashews (0.79 lbs.) - $2.63

Pine Nuts (0.18 lbs.) - $2.75

Garlic Powder (0.18 lbs.) - $0.65

Unsalted Peanuts (0.19 lbs.) - $0.28

Nutritional Yeast (0.22 lbs.) - $1.83

Brussels Sprouts (0.56 lbs.) - $1.39

Shiitake Mushrooms (0.25 lbs.) - $1.90

Cauliflower (2.24 lbs./1 head) - $2.20

Cucumber (2) - $1.36

Russet Potatoes (1.56 lbs./2 potatoes) - $0.44

Onions (2.42 lbs./4 onions) - $1.40

Granny Smith Apples (1.12 lbs./3 apples) - $1.66

Total: $25.56

Rosauers

Gnocchi - $3.99

Avocado - $0.99

Coconut Aminos - $6.99

Sushi Rice (1.2 lbs.) - $2.33

Soy-Free Margarine - $3.00

Total: $17.30

GRAND TOTAL: $106.16

What's for Dinner: Cashew Fried Rice | V, SF, GF

This is one of those meals that I've had the supplies for forever, but kept putting off because of the work involved. Let me tell you, that was dumb. The meal wasn't nearly as difficult as I'd imagined, and it tasted delicious. Delicious, I tell you.

The "oh so hard" work involved? Make a pot of rice the night before. That's it. That's the reason for my procrastination.

So here is my super tasty vegan, gluten-free, and soy-free (that's right: SOY-FREE) vegetable fried rice.

Cashew Fried Rice | V, SF, GF

Ingredients

1/2 Tbs extra virgin olive oil

1/4 C sesame seeds

1 Tbs sriracha sauce (or more for a spicier dish)

1 1/2 C raw cashews

2 C frozen chopped broccoli, slightly thawed

4 tsp. minced garlic

1 large carrot, peeled and chopped

1 portobello mushroom, chopped

1 tsp curry powder
2 tsp vegetable bouillon (like Better than Bouillon, No Chicken)

3 Tbs Coconut Aminos (otherwise known as soy-free soy sauce; you can also use soy sauce)

3 C cold, cooked rice

salt to taste

Step-by-Step

1. Heat 1/2 Tbs. extra virgin olive oil in a wok on high. Stir in sesame seed and 1/2 Tbs. sriracha. Once heated, stir in the raw cashews. Cook for about 3 minutes, until nuts are golden. Set aside.
2. Using the same wok, cook the broccoli on high until the ice has melted and then evaporated. Stir in garlic.
3. Add carrots, mushrooms, and curry powder. Cook for about 2 minutes. Stir in coconut aminos and another 1/2 Tbs. sriracha.
4. Mix in rice bit by bit until combined well, stirring constantly to prevent scalding. Cook until the desired texture is obtained. Stir in salt.

I also topped mine with some chopped green onions and extra sesame seeds for a little crunch.

Easy, right? The hardest part is literally pre-cooking the rice. And the result? A nutty flavored rice with the perfect hint of spiciness and tons of veggies. 

What's for Dinner: Couscous, Chickpeas, and Brussels Sprouts | V, SF, GF

Sometimes, I just don't want to cook. I want fabulous food, but I don't want to roll up my sleeves and get it done.

That's where this meal comes in.

It's a true set-and-forget oven meal. Literally, the couscous just takes boiling some water and lemon juice, pouring in the couscous, and removing it from heat while covered. The chickpeas & brussels sprouts get a healthy coating of extra virgin olive oil, garlic and lemon juice, then they get to chill out (or heat up) in the oven for 45 minutes or so.

I apologize for the awful cell phone picture. BOTH of my camera batteries were dead. :(

The recipe is an adaptation of my roasted chickpeas and green beans recipe in my cookbook. I simply substituted brussels sprouts for the green beans.

Review: Blockheads (Midtown West)

Among non-authentic Mexican food, this is some of the best I've had. And between living in a town heavy with migrant workers and growing up in a haystack-loving formerly Seventh Day Adventist family, I've had my share of both authentic and non-authentic Mexican.

Blockheads at Worldwide Plaza has a casual atmosphere that exists somewhere between a college pub and a family restaurant.

The restaurant's advertised $7 lunch deal initially drew us into the restaurant. For such an inexpensive offer, the lunch deal had a lot to choose from--rice bowls, tacos, burritos.

Looking at the menu, I immediately became excited when I saw a note on the final page listing the items that were vegetarian- and vegan-friendly. I knew at that moment that Blockheads was going to treat me well.

I ended up with a taco plate with rice & bean tacos and a salad coupled with sides of guacamole, sour cream and tomatillo salsa.

So. Freakin'. Good.

Blockheads composes its tacos in a really interesting way. The tacos begin with a hard-shell corn tortilla, followed by a soft-shell corn tortilla, then layered with rice, beans, lettuce, pico de gallo and cilantro. On top of that, I added a thick layers of guacamole, sour cream and salsa.

The crunch of the hard shell combined with the firm and chewy texture of the soft shell created a dish that was not only interesting for its fresh flavor notes, but also for its texture.

Unfortunately, the quality of service didn't live up to the quality of the food. While the food was exceptional, the service was ordinary, if not on the disappointing side. Our server was less attentive to our needs than I would have liked, and she seemed to really rush through taking our orders. She seemed much more interested in getting to the next table than in explaining the details of the eatery's menu. This was especially frustrating given that the restaurant wasn't all that busy.

My meal came out to being just about $15, including tax and tip. (I didn't go with an item from the lunch menu.) The price is a little higher than some Mexican (or faux-Mexi) spots I've tried, but the meal was definitely worth the cost for its innovative flavors and textures.

Pros

Interesting flavors & textures

Good lunch deals

Something for everyone

Cons

Poor service

A little pricey (but worth it)