veg n stuff

New Site!

2012-02-02T15:39:00.000-08:00

I originally started this blog as an experiment to see how hard it was to be vegan. Turns out-not that hard! I documented meals as I transitioned to a completely plant-based diet. Then I stopped blogging.

Well I'm back and better than ever! I've started a new website to help others transition to a vegan diet. I'm posting recipes, nutrition information, and tips and tricks I learned along my own path to veganism. Stop by and check it out!

I miss my blog

2010-04-21T15:06:00.000-07:00

I was looking back at my old posts, and I really miss my blog. It's great to see these memories documented. However, it's very time consuming to photograph/upload and then write about food and things in my life. I always had trouble keeping up with things on a regular basis when I was blogging before. Additionally, I'm about to start a yoga teacher training program that will take up even more of my free time. I will continue to lurk and check out other blogs when I have a spare moment, but I don't think I will be resurrecting my blog anytime soon. :(

Here, but not here!

2009-11-10T08:27:00.000-08:00

I'm around. I still check in on my favorite blogs and love the ideas I get from reading them. I just haven't had the time/energy to keep up with my posting these days. Maybe one day I'll get back into it again, but for now I'll just keep perusing the vegan blog circuit, and leaving comments here and there.

Herbivore in San Fran

2009-09-04T19:38:00.000-07:00

Brunch at Herbivore: pesto tofu scramble and fruity crepes with a maple/tofu "cream" sauce. Yum!

Weird Fish in San Francisco

2009-09-03T16:33:00.000-07:00

I just got home from my NorCal trip, and will put several postings of the amazing vegan eats I had along the way. Post number one is a tasty hole in the wall called Weird Fish. It's quite small and easy to miss, but if you're craving vegan "fish" 'n chips, this is your place. I opted for the sampler, which included both a seitan and tofu fillet covered in a gluten-free batter with three different dipping sauces. They also threw in a few fried zucchini sticks on the side, and a large portion of french fries. I'm not used to eating that much fried food these days, but this meal was surprisingly fine on my stomach. I didn't get that heavy, greasy feeling that I normally associate with an entirely fried meal. Extra points.

Chocolate-Chocolate Chip Blueberry Pancakes with Walunts

2009-08-23T12:52:00.000-07:00

I felt like having pancakes for breakfast, and I have recently been trying to decide which recipe I was going to use from Chocolate Covered Katie's blog to enter in her Spiralizer giveaway. Luckily for me, she lists pancakes as one of the things you can make from her blog to get 6 entries in the contest. I didn't have the chance to make anything for her earlier pancake creation contest, but I'll take this opportunity to come up with something of my own.

I just picked up a bunch of blueberries at the farmer's market yesterday as they are getting close to the end of their season. I love chocolate, and I am quite a fan of Isa's Fudgey chocolate brownies from Vcon that have blueberries in them. I put the two together to give you, Chocolate-Chocolate Chip Blueberry Pancakes with Walnuts!

For the batter:
-1 1/8 cup whole wheat flour
-3 Tbsp cocoa powder
-1 tsp baking powder
-dash of salt
-2 Tbsp maple syrup
-1 tsp vanilla extract
-1/8 tsp almond extract
-1/3 cup water
-1 cup soymilk

I sifted together the dry ingredients and then mixed in the wet until the batter was well combined. I then folded in the chunky ingredients, but didn't really measure:
-chocolate chips (about 1/2 cup)
-blueberries (maybe 3/4 cup)
-walnuts (about 1/4 cup)

When I was making these, I thought "why don't more people put tons of stuff in their pancakes?" Then as I started mixing, I was a bit worried about how these loaded pancakes would hold together. No matter! They went off without a hitch, and I got quite tasty results!

As always, I drizzled some flax oil on the pancakes for some added Omega 3 benefits. Pancakes absorb stuff like a sponge, so this is such a great way to get Omegas in addition to the walnuts. I lightly drizzled the pancakes with some agave nectar, but didn't need much as they were sweetened from the vegan chocolate chips and blueberries. I'd say my creation was quite a success!

Simple Spaghetti with a Kick

2009-08-22T20:22:00.000-07:00

I was craving spaghetti this week, but didn't feel like spending evening in the kitchen. I threw together a quick sauce, boiled some pasta, and added some TVP in for protein.

The sauce was just 2 cans of organic tomato sauce dumped onto 5 cloves of sauteed garlic with the the following added in for flavor:
-oregano
-basil
-thyme
-paprika
-cayenne pepper
-crushed red pepper flakes
-onion powder
-garlic powder
-turmeric
-sugar
-salt and pepper

I don't really measure the spices, but I just keep adding them in until I get what I want. I cooked the TVP with vegetable stock and some of the above spices. This was so easy to make and the result was exactly the taste I was going for.

A Quick Lunch

2009-08-22T12:52:00.000-07:00

My current obsession: pesto. I've been making alot of my quick pesto/Daiya mozzarella/Yves pepperoni on bread pizzas lately, and I had some basil that was on it's way out. I got home from the farmer's market and decided to finish off the basil by making more pesto. Basil, sun-dried tomatoes, walnuts, olive oil, lemon juice, garlic powder, red chili flakes = seriously delicious! If you haven't tried walnuts in your pesto, I highly recommend it. Not only do you get a good dose of Omega 3 fatty acids, but you get a wonderfully nutty addition to your pesto! I wasn't super hungry, so I just ended up spreading my creation on some tofurky topped flax crackers. Yum!

Margarita Cupcakes!

2009-08-19T20:49:00.000-07:00

From Vegan Cupcakes Take over the World. These were a refreshing summer treat and a hit with everybody who tried one. My boss brought in a bunch of limes from her lime tree, so I decided to use them to make these yummy cupcakes. That's one of the great things about living in SoCal...everybody has citrus trees in their backyard!

Indian Food

2009-08-18T19:47:00.000-07:00

Spicy potatoes with peas and carrots, lentils with green beans, and spinach naan.

Asian Noodles

2009-08-13T09:52:00.000-07:00

Rice noodles with bok choy, onion, tomatoes and tofu. Yum!

Brunch for Dinner

2009-08-09T09:47:00.000-07:00

This is a breakfast casserole from Isa's new "Vegan Brunch" book. It's a layer of potatoes, followed by a layer of tofu, and then topped with tempeh. I added some Daiya cheese and scallions on top and served it with kale. This was a great meal and I had the leftovers for breakfast during the week.

Raw Dinner

2009-07-28T09:31:00.000-07:00

I made this Wakame Hemp Power Salad from Ani's book. I was hesitant to try kale raw, but it worked and the dressing was quite good.

With dinner, I had a young Thai coconut to drink. I've recently been turned on to these and I love them! A very refreshing beverage...and totally worth the effort it takes to crack them open.

For dessert I made the frozen banana soft serve that everybody has been blogging about. I topped it with a bit of chocolate sauce (the only non-raw item for the night!), and some chopped up peanuts. The texture is great...but it tastes pretty much like banana soft serve. Of course I feel much better eating something like this as opposed to a more typical kind of ice cream.

Spinach and "chicken" Enchiladas

2009-07-26T21:19:00.000-07:00

I wanted to try something else out with my lovely container of Daiya vegan cheese. This time it was enchiladas. I've been missing cheesy enchiladas ever since going vegan. These were amazing. Corn tortillas filled with spinach, Daiya, fake chicken, and enchilada sauce. This tasted just how I remembered them, and the "cheese" melted perfectly!

Quesadilla

2009-07-22T09:10:00.000-07:00

Made these quesidillas with mountain bread instead of a tortilla. The filling consists of Amy's refried beans and Daiya vegan cheese (the new product that many vegan bloggers have been raving about). I'm so glad that my local Whole Foods has started carrying this stuff.

Wrap

2009-07-19T09:08:00.000-07:00

Had these wraps for lunch: tofurky, dijon mustard, veganaise, soybeans, and lettuce on mounatain bread.

Italian

2009-07-17T21:05:00.000-07:00

I made my vegan version of Chicken Parmigiana again.

Yummy Asian Salad and Berry Dessert

2009-07-14T22:40:00.000-07:00

The inspiration for this salad came from "The Soy Zone" by Barry Sears. I bought this book used a long time ago when I was transitioning into becoming a vegetarian. I haven't looked at it in awhile, but this weekend I saw that there are some great salad ideas in this book...perfect meals for summer.

I didn't follow the recipe exactly (I never do), but the book gave a good guide. To make the dressing, I combined veganaise, tamari, dijon mustard, flax oil, dulse flakes, and minced ginger.

Here's the massive ingredient list for the salad...you can't even see some of this stuff because the salad's so huge: mixed salad greens, cucumber, radishes, blanched broccoli and cauliflower, edemame, garbanzo beans, scallions, baby tomatoes, yellow bell pepper, and home-sprouted mung beans. What a salad! Loved it!

For dessert I wanted to make this "cream" that I came across on the Choosing Raw blog last week. My result wasn't as creamy as I would have liked because I don't have a Vitamix (yet!), but the flavor was amazing. I love that this was so simple to make, and it definitely satisfied my sweet tooth!

Microwave Brownie - Take 2

2009-07-12T22:39:00.000-07:00

1/4 cup flour
scant 1/4 cup sugar (I used less)
pinch finely ground salt
1/8 teaspoon baking powder
2 tablespoons cocoa (to taste)
2 tablespoons soy milk
1 tablespoon melted vegan margarine
1 tablespoon chopped toasted walnuts
2 tablespoon vegan chocolate chips/chunks (optional)

This one was much better than the first, but I still have some tweaking to do.

Tofu Pups and Mustard Greens

2009-07-11T22:38:00.000-07:00

Just what the title says...quick and good.

Quick Pizza

2009-07-10T22:37:00.000-07:00

I was in the mood for pizza, but I was also super hungry. My solution: this awesomeness. I put some of my spicy hemp seed pesto on some bread, topped it with vegan mozzarella, vegan pepperoni, and baby tomatoes and broiled it in my toaster oven. The result was so good I made it again the next day!

"Chicken" Parmigiana

2009-07-07T22:34:00.000-07:00

I used to love Chicken Parmigiana, and I wanted to try to recreate this dish so that I can eat it as a vegan. This was really easy to throw together. I just made a marinara sauce, put it on top of a cooked pre-made breaded "chicken" patty, and topped that with some vegan mozzarella cheese. I broiled it to make the cheese get melty and toasty. It was good, but someday I'd like to try making the patty myself. For now, this will definitely do!

Camping in the Sierras

2009-07-06T21:49:00.000-07:00

I headed up to the Sierras for the 4th of July weekend. It was incredibly beautiful and I can't wait to go back. Seriously...take a look at this amazing shot...you can basically just point the camera anywhere and take a great picture.

It was about a 5 1/2 hour drive, and here's the lunch we had at a picnic table when we got there. A tofurky and hummus sandwich with some of my homegrown sprouts, Terra Chips, carrots, celery, and a nectarine really hit the spot. I'm not sure if it was the location, but this was such a tasty lunch. It was also my first time trying Kombucha. I really wished that I liked it more, but it tastes way too vinegary for me. I'm still drinking it some to try and get myself used to the taste since it's so good for you.

For the first dinner, we grilled some veggie dogs over the fire along with corn and a can of Amy's baked beans (yea...I know I made this at my last camping trip...it's good!)

Here's the first breakfast in the mountains. Italian Veggie Sausage (very good), orange, and some pull apart bread from a bakery at the last real town before we left civilization.

Look...it's totally vegan and oh so delicious!

Took a hike up into the mountains, and stopped by this lake for lunch. Just beautiful.

Another simple lunch...and the view was spectacular.

This little chipmunk circled around the whole time trying to catch a stray piece of food. After this trip, I now call chipmunks the "squirrels of the Sierras."

Dinner #2: foil packets of more Italian Sausage with zucchini, onions, squash, bell peppers, potatoes, carrots and seasonings.

Dinner #3: Amy's chili and Garden of Eaten corn chips topped with vegan cream cheese. Kale on the side. My favorite dinner of the three.

We had one of those little sandwich/pie maker things and came up with this concotion: bread, cherry pie filling, walnuts, vegan cream cheese...

...cooked in the fire = pie heaven!

It was a terrific trip and I'm already itching to get back there. Next time I'd like to try a long backpacking trip in the mountains. It's a bit more difficult since you have to carry everything on your back, including food! This typically includes freeze dried dinners, beef jerky and the like. I'm already brainstorming on ways to bring balanced, vegan, and easy to carry meals on the trip!

Wheel of Life

2009-07-01T17:56:00.000-07:00

I picked up some food from one of my favorite Vegan restaurants. Wheel of Life is an Asian/Thai place that I go to pretty much once a week. Pictured below are the glass noodles that I always try to make, a "drumstick," sesame chicken, and some spinach that I cooked myself and topped with a bit of sesame seeds and vegetarian oyster sauce.

Raw Scramble

2009-06-26T20:18:00.000-07:00

I made this Spanish Scramble from Ani's book. I think that my system needs to get used to eating such large quantities of raw nuts as it still feels kind of heavy when I eat things like this. I remember reading somewhere that soaking nuts helps with their digestibility, so I may look into trying that with my next raw dinner. I really love the simplicity of these dishes though. Ready to eat in no time!

Quick Brownie

2009-06-25T20:13:00.000-07:00

I've seen those microwaveable single-serving deserts in the store, but they definitely aren't vegan. I wanted to take a stab at making my own, so I threw together some brownie ingredients and came up with this.

It looks better than it tasted. I used an egg replacer, but I don't like the way it came out. I put some vanilla ice cream on top, but it didn't help the taste too much. Oh well...back to the drawing board!

Tempeh with Gravy

2009-06-22T20:10:00.000-07:00

I was in the mood for tempeh, so I whipped up this simple dish from my Native Foods cookbook. The tempeh is cooked and then topped with a yummy shallot and mushroom gravy. I served it up with two kinds of kale and some roasted garlic mashed potatoes.

Moroccan Tagine with Spring Vegetables

2009-06-21T22:31:00.000-07:00

I don't know what Tagine is, but I thought I'd give this recipe from VWAV a try (Isa has yet to let me down!). This stew has lentils and pretty much one of every vegetable in it. I put it over couscous and loved the texture it gave the dish. I felt so healthy eating this.

For dessert, I added some chocolate sauce to the cheesecake...which made it no longer raw...but I love chocolate so I'm over it!

Banana Walnut Pancakes

2009-06-20T22:29:00.000-07:00

I had a couple of bananas that were getting a bit ripe. They were perfect in these pancakes from VWAV.

Nachos!

2009-06-19T22:26:00.000-07:00

I made my own taco "meat" with TVP, spices, veggie broth and a splash of soy sauce. Other toppings include Amy's refried black beans, vegan nacho cheese, avocado, and a FM tomato. This really hit the spot!

Raw Cheesecake

2009-06-18T22:24:00.000-07:00

From Ani's book. It's made from cashews! Pretty tasty topped with fresh fruit.

Snobby Joes and Potato Salad

2009-06-17T22:14:00.000-07:00

According to Isa, Snobby Joes think they're better than other Joes because they're not made with meat. These lentil filled sandwiches are just as good as the ones I remember eating as a kid (if not better). The potato salad was quite tasty too.

Raw Tacos

2009-06-15T21:09:00.000-07:00

This was the first recipe that I tried from my new raw food cookbook. I've seen this dish about a billion times on other blogs, so I figured it was a good place to start! It was so simple to make, but I deviated from the recipe a bit. It's basically nuts, spices, oil (I used flax instead of the olive it called for, but didn't put in nearly as much as said to...I only added enough to help the mixture combine) and Braggs liquid aminos (I used less of this too since I don't like my food very salty). I also added a handful of minced cremini mushrooms for a B-vitamin filler. All of those nuts can be a bit dense, and the mushrooms were a nice way to lighten it up.

I topped the wraps with Ani's Baja "cheese" sauce, avocado, and tomato from the FM. It was a very satisfying meal. It was just enough food to fill me up and was very refreshing. I think next time I'll increase the mushroom to nut ratio and perhaps add some grated carrot or something. Great flavor though...I will definitely make this again!

Side Salad

2009-06-14T21:29:00.000-07:00

I thought this salad looked so good with the cute baby FM tomatoes (look at all of the different sizes and colors!), that I just had to blog about it. I dressed this simple salad with a simple mix of olive oil, lemon juice and S&P.

Going Crazy at the Farmer's Market

2009-06-13T14:03:00.000-07:00

I just bought my first raw cookbook last week, and was inspired to plan next week's menu around several of the recipes. As a result, I went a little overboard at the Farmer's Market:

Stay tuned to see the things that I actually make with all of these beautiful ingredients!

Pesto Pasta

2009-06-06T20:54:00.000-07:00

I made a quick trip to the farmer's market in Corona Del Mar right after their annual Scenic 5k. It was smaller than the one I usually go to, but they had some real gems. The first of which were these beautiful heirloom tomatoes:

Now I'm not much of a tomato fan in general (that's what happens when all you get is conventional crap that tastes like cardboard), but these tomatoes were seriously tasty!

I also found this booth with different kinds of pestos, and bought one that has hemp seeds (protein!) and chilies in it for a bit of a kick. I boiled some pasta, threw in the pesto and tomatoes and had myself a terrific dinner. I added TVP for an additional protein boost. I also picked up some broccoli and cauliflower at the market, and sauteed them with some garlic. Yum!

Vegan Brunch

2009-06-06T13:46:00.000-07:00

I was at the bookstore and saw that Isa had a new cookbook (why did I not hear about this?!). Needless to say I bought it. Vegan Brunch is a beautiful book, with so many amazing recipes that I can't wait to try out. This is the first thing I tried: ommlette with chard, fakin' bacon and soy cheese. IT'S SO GOOD BUY THE BOOK!

Tempeh Salad Wraps

2009-06-01T13:50:00.000-07:00

This is a quick and tasty dish that reminds me of chicken salad. All that's in this simple recipe is tempeh, veganaise, celery, dill, onion powder, and a bit of S&P. I wrapped it up in some lettuce and it was a light, yet satisfying lunch.

Calzone!

2009-05-31T23:10:00.000-07:00

Spinach and tofu calzone from Vegan Planet. Added some Yves "pepperoni" and vegan mozzarela instead of the additional silken tofu it called for. Very yummy!

Italian Take Out

2009-05-29T23:09:00.000-07:00

I ordered some Italian from a restaurant down the street, and added my own touch. I reconstituted some Textured Vegetable Protein with Italian seasonings, added it to my angel hair with mushroom marinara, and topped the whole thing with some Vegan parm. A great way to "beef up" my pasta (I need to think of a new phrase here).

Noodles

2009-05-27T23:07:00.000-07:00

One of my favorite vegan restaurants, Wheel of Life, has a really fabulous glass noodle dish that I've been wanting to recreate. They use some kind of chicken substitue, but I used my new favorite way to cook tofu instead. I freeze and thaw some firm tofu. Then, I let the spongy texture absorb a diluted soy sauce and squeeze it out a bit. After that, I lightly fry the tofu in some peanut and grapeseed oil (I know...fried is bad, but I think that as a vegan, I don't really get that much fat in my diet...definitely much less than the average American...so I don't worry about doing this from time to time). When it's finished cooking, I take the pieces out and let them drain on a paper towel (to remove excess oil) The result is a seriously amazing little nugget that is just the slightest bit salty.

When the tofu is done, I reconstitute the bean thread noodles by letting them sit in hot water. As the noodles sit, I prepare the rest of the dish by re-using a bit of the oil that I fried the tofu in, and then quickly cooking the onions on a high heat. I add baby bok choy, and some more of my mung bean sprouts and let that cook a bit on a lowered heat. Then I drain the noodles and add it into the veggies along with some soy sauce and a touch of agave nectar. I put the tofu back in and that's it! Pretty simple and seriously tasty. My only issue with this is that I used yellow onions, and they turned out a bit sweeter than I would have liked for this dish. I will try this again with white onions and see if it makes a difference.

French Toast!

2009-05-26T23:06:00.000-07:00

I love having breakfast for dinner. I had some stale bread to use up, and a recipe from VWAV I wanted to try. I haven't made French Toast since I went eggless, and this is absolutely just as good (if not better) than traditional French Toast. I deviated from the recipe by adding vanilla extract, cinnamon, and nutmeg to the dredging liquid. (I'm honestly surprised that it wasn't already included) Yum!

Spring Rolls

2009-05-20T23:04:00.000-07:00

I made these with rice paper, home-grown mung bean sprouts, yummy FM Thai basil, carrots, cucumber, tofu, and napa cabbage. The peanut sauce on the side came from Vegan Planet, and it turned out great. I made these for a pot luck later in the week and they were a hit! Don't try this without the Thai basil...it just won't be the same without it!

Indonesian Rice

2009-05-18T23:03:00.000-07:00

This is Indonesian rice with tempeh from Vegan Planet. It was pretty good, but a bit too bland for my tastes. The greens on the side were a random purchase from the Farmer's Market. I wasn't sure what they were, but I later looked them up and learned that they were amaranth greens (also called "Chinese Spinach"). Probably related to the grain? It tasted kind of like a cross between beets and spinach.

I'm Stuffed!

2009-05-15T23:01:00.000-07:00

Made a stuffed pizza with a filling of vegan mozzarella cheese, mushrooms, olives, spinach and arugula. Homemade tomato sauce with vegan parm on top. Very tasty!

Caesar Salad

2009-05-13T23:00:00.000-07:00

Whipped up a Caesar Salad with roasted garlic croutons from Vcon and added some marinated tofu (Italian-seasoned) for protein. I also threw in some home-grown alfalfa sprouts.

Lentils and veggies

2009-05-12T22:56:00.000-07:00

Tamarind lentils from Vcon with chard, brown basmati rice, and fava beans cooked with shallots.

Pasta with Tempeh and Broccoli Rabe

2009-05-10T17:29:00.000-07:00

This recipe is from Vcon and it is seriously tasty. The blurb before the recipe says that the testers found it to be a great balance between pasta, greens and protein. I'm very much inclined to agree here!

Movie Night!

2009-05-08T17:23:00.000-07:00

It was a Friday evening after a rough week, and I wanted to veg. So I made a yummy queso dip using sauteed garlic, jalapenos, salsa, and vegan cream cheese. It's probably the best tasting vegan cheese dip I've had so far. I also had some Amy's refried beans as a dip. I was craving pizza rolls, but I've yet to find a vegan version, so I had to make do with Amy's soy cheese pizza on the rice crust. It was ok, but not worth the $6.00 that the tiny pizza cost! I also popped some popcorn on the stove (no bagged stuff for me!). What a great dinner. :)

S'more Cake

2009-05-07T17:21:00.000-07:00

Check out this yummy, gooey S'more cake using Suzanne's Ricemellow cream. Love it!

Pasta on the Fly

2009-05-05T17:16:00.000-07:00

I was craving mushroom marinara with angel hair that an Italian restaurant in town makes. Unfortunately, the place was closed! I decided to whip some up myself and it definitely satisfied my craving.

Green Tea Cupcakes

2009-05-03T17:31:00.000-07:00

I made these for a coworker's birthday. From Vegan Cupcakes Take Over the World. The recipe calls for marzipan flowers on top, but I just used almond slivers instead.

Fajitas

2009-05-01T22:17:00.000-07:00

Seitan, bell pepper, and onion fajitas with homemade salsa, avocado, vegan sour cream and vegan cheese. The tortilla is something I picked up at Whole Foods called "Mountain Bread." I liked it.

Indian Food

2009-04-27T17:11:00.000-07:00

Got inspired by some coworkers to make some Indian food without a recipe. I cooked some Naan bread with a cumin/coriander topping; potatoes, peas and carrots with a kick; chard with mustard seed and garam masala; yellow split peas with various Indian spices. Everything turned out good, and even my coworkers were impressed!

Asian Night

2009-04-26T22:13:00.000-07:00

Glass noodles with tofu, sauteed snow pea leaves, and steamed buns with a yummy filling. The steamed buns taste like the kind you get at Dim Sum places. They usually have a pork filling, so I haven't had them in quite awhile. A vegan restaurant that I go to makes similar buns, but they're pretty expensive. I'm glad that I can make these for myself now...sooo good!

More Pancakes!

2009-04-26T22:10:00.000-07:00

Coconut pancakes with pineapple sauce from VWAV!

Seitanic Jambalaya

2009-04-25T22:06:00.000-07:00

Jambalaya from Vcon with cornbread and collards.

Gandhi Bowl

2009-04-18T21:51:00.000-07:00

This dish is served at Southern California vegan restaurant chain called Native Foods. They have a cookbook, and this recipe is from the book. It's blackened tempeh with mushrooms, broccoli, and asparagus in a creamy Thai/Indian flavored sauce over millet and quinoa. I added cumin and mustard seeds to make it more Indian tasting, and it turned out pretty good.

Carrot Cake

2009-04-14T21:29:00.000-07:00

I made this Coconut Ginger Walnut Carrot Cake with Vegan Cream Cheese Icing from VWAV. I brought some into work and it was a hit!

Yum!

Aphids Be Gone!!!

2009-04-11T21:17:00.000-07:00

So I've been growing a basil plant in a pot on my patio. I just recently potted this guy, when I noticed that some of the leaves were curling and yellowing. I took a closer look, and what did I see? Aphids! I will not use any pesticides, but my plant was fading fast. I remember reading that ladybugs are the aphid's natural predator, but I didn't have any of those handy. Luckily, I spotted quite a few while taking a walk one day. There is seriously a huge supply of ladybugs near my apartment. I grabbed a few and walked them back to my plant. Hopefully they will be able to get rid of the pests until my plant gets a little stronger and able to defend itself. Here's to hoping that these ladies (I know, not necessarily ladies. Actually, I'm pretty sure one of them is male because they appeared to be copulating at one point...ha!) stick around until the job's done!

Another Pizza Night

2009-04-10T21:15:00.000-07:00

Friday night means pizza night!!! Topped with the usual suspects...

Caribbean Food

2009-04-08T21:13:00.000-07:00

This meal took forever to make. Jerk Seitan from VWAV. Jamaican black beans with butternut squash and red and yellow peppers. Mustard greens. Coconut rice.

The meal came out full of flavor, and was a hit with everyone that I shared it with. Unfortunately, I'm not a huge fan of Caribbean food. I thought I would try something new and make this, but it didn't work out for me this time. Oh well, it made a few other people very happy! If you like this kind of food, give it a try!

Red Lentil Dahl

2009-04-06T21:48:00.000-07:00

I tried a different recipe for Dahl. I think this one comes from Isa, but I don't remember where I printed it out from...possibly ppk.com? I used fresh tomatoes, cilantro, and freshly ground spices. A great dish, but I'm still on the hunt for the perfect dahl!

Sweet Potato Crepes

2009-04-02T21:46:00.000-07:00

This recipe also comes from VWAV. I got to use some of the spices I picked up at the Indian market. These tasted great. The first bite was very intense. The sweetness in the potatoes and the flavorful spices combined quite interestingly with the cilantro sauce on top. A bit too sweet for me to have as a meal (maybe dessert?), but good nonetheless.

Vanilla Cake with Coconut Icing

2009-04-01T21:42:00.000-07:00

The cake recipe came from the Vegan Lunchbox blog. I read all of the comments for any tips, and it was repeatedly stated that this batter could make cupcakes only. If you tried to make it into a cake, the center would not cook all the way and the edges would turn crispy. I beat the system by making my own Magi-Cake baking strips. I sprayed paper towels with water, and wrapped them in foil. I placed the foil/paper around the edges of the cake pans. The theory is that the foil strips will keep the edges of the cake cooler, allowing the cake to cook all the way through. Baking time increased by maybe 10 minutes, but the cake turned out perfectly!

The coconut icing recipe came from VWAV.

The cake was a bit too light textured to support the heavy frosting, but it tasted so good.

Spinach and Chickpea Curry

2009-04-01T21:38:00.000-07:00

Just what it sounds like; from Vcon. I used fresh-ground seeds and spices that I picked up at an Indian market. It really makes a difference in the flavor.

Burger, fries, and a shake!

2009-03-30T21:23:00.000-07:00

It was one of those days. A burger and fries sounded good, so I decided to make it. Check out this loaded Boca Burger. It has sauteed mushrooms and onions in addition to the usual burger fix in's. Served with shoestring fries; this meal really hit the spot!

Newman O's shake with vanilla soy ice cream:

I feel like a kid again!

2009-03-29T21:15:00.000-07:00

I had seen a recipe for "fish" sticks on the Vegan Lunchbox blog, and had always wanted to try it. It uses kelp granules to give the dish a fishy flavor, and I picked up those at an Asian market. I have to say that it really reminded me of fish sticks. I used frozen and thawed tofu, and while I enjoyed the texture, it wasn't flaky the way fish is. I'd say that's the only major difference between this recipe and the real thing. I wonder if there's a way to make tofu flaky.

Another big part of the meal is the vegan mac and cheese from Vegan Dad's blog. I've tried some other "cheesy" recipes, but was never quite satisfied. When I came across this blog and saw that it was kid-approved, I figured that it must taste pretty good. It's not like the kind from the blue box, but still enjoyable.

Other stuff on my plate: broccoli (steamed in a bit of veggie broth) with lemon juice, and a slaw recipe from Vegan Planet (where the beets mentioned in my previous post went!).

Pasta

2009-03-26T21:14:00.000-07:00

This dish was a combination of two different recipes: Fettuccine Alfreda from VWAV, and another Fettuccine Alfredo dish (vegetarian) from from Cooking by the Seasons. I basically followed the VWAV recipe, but added mushrooms, asparagus, lemon juice, and capers to the dish (as called for in the other book). The sauce and veggies topped a great sprouted grain pasta, and the results were quite good. On the side are cooked beet greens. I bought beets for a future recipe, and when you buy them at the FM they still have the greens on top! I've never cooked them before, but they had an interesting taste. Even though I washed the crap out of them, I had trouble removing all of the grit, so it's definitely something to keep in mind for the next time I make these!

Chocolate Pancakes!

2009-03-22T18:04:00.000-07:00

I was in the mood for pancakes for breakfast, so I whipped up a simple batch using the following ingredients:

-2 1/2 cups whole wheat pastry flour
-3 cups soymilk and almond milk (I used a 2-1 ratio, but that was just to use up what I had on hand)
-3 tablespoons baking powder
-2 tablespoons agave nectar
-4 tablespoons canola oil
-2 teaspoons vanilla extract
-1/2 cup cocoa powder
-sliced almonds (about 1/2 a cup)
-a pinch of salt

I topped it with some Earth Balance, fresh FM strawberries, and agave nectar instead of syrup. Really hit the spot! I doubled the batch so I could freeze some to eat during the week. The above recipe makes about 16 pancakes. No refined sugar in it!

Home Made Ice Cream

2009-03-21T18:01:00.000-07:00

This is a Rocky Road Ice cream from the Vegan Ice Cream blog. I used an ice cream maker that had been out of service for quite some time. When we loaded all of the ingredients and pushed the "on" button, we came to find out that the machine no longer worked. No matter! I am always one to step up to the challenge and improvise! I turned the automatic ice cream maker into a manual one by spinning the paddles by hand. For about 25 minutes. It was alot of work, but so worth it. I can definitely say that I earned this dessert!

Spaghetti and Beanballs with Roasted Asparagus and a Raw Dessert

2009-03-19T17:57:00.000-07:00

The Spaghetti and Beanballs recipe is another from Veganomicon. I topped it with ground pine nuts for that Parmesan cheese effect. Alongside is some FM asparagus that was roasted with rosemary, lemon juice, olive oil, and S&P. Quite tasty.

For dessert, a slice of raw "apple pie" from my local health food store, made from apples, raisins, dates and walnuts.

Leek and Bean Cassoulet

2009-03-18T17:50:00.000-07:00

This Veganomicon recipe reminds me of the southern "chicken and dumplings" (minus the chicken of course) dish. It's a classic comfort food, and would probably be a great thing to come home to in the wintertime. The hearty stew made from fresh FM vegetables with their biscuity topping was a nice meal, even though it's not really winter anymore (is it ever really winter in California?).

Seitan Stroganoff

2009-03-15T17:41:00.000-07:00

This recipe is from Vegan with a Vengeance. Every recipe from Isa turns out amazing, and this on is no exception. What else is that on my plate you ask? Kale of course. I need this stuff at least once a week. Once again, I've mixed the traditional curly kale with the wonderful dino kale, some veggie stock, and a bit of lemon juice.

Chocolate Covered Clusters

2009-03-14T17:38:00.000-07:00

I am trying to cut back on refined sugar, so this is an experiment that turned out pretty good. I melted some dark, unsweetened vegan chocolate and added vanilla extract and a bit of agave nectar. I coated lightly roasted almonds and pecans with the chocolate, sprinkled on toasted coconut, and let it harden in the fridge. The result was a success, and they are so good that I only need to eat one or two pieces to satisfy my sweet tooth.

Chicago Style Pizza

2009-03-13T20:33:00.000-07:00

A yummy, Chicago Style pizza with a cornmeal crust and a variation of my usual toppings:
-tomatoes
-fresh basil and oregano
-vegan mozzarella cheese
-atichoke hearts
-olives
-mizuna (a tasty green I bought at the FM...kind of similar to arugula but milder)
-mushrooms sauteed in basil infused olive oil
-pine nuts
-roasted garlic

I could possibly live on pizza.

Asian Feast

2009-03-12T20:31:00.000-07:00

This made a great meal and was easy to throw together. Going clockwise: Chinese Broccoli topped with vegean oyster sauce, silken tofu with soy sauce paste and fresh green onions (so simple and good; best served at room temperature), snow pea leaves and bok choy tips stir-fried with garlic, and vegetarian dumplings. I got all of the wonderful greens from the FM, and this meal is likely to become a staple in my kitchen.

I packed up some of the leftovers for lunch the next day:

Three Bean Dahl

2009-03-10T20:27:00.000-07:00

With home made garlic naan bread!

Chickpea and Eggplant Kibbeh with Rainbow Chard

2009-03-09T20:21:00.000-07:00

This is a Lebanese dish that's usually made with lamb. This vegan version comes from Vegan Planet. I drizzled the bulgar wheat mixture with tahini paste. The chard comes from my local FM (as did the eggplant in the kibbeh). Beautiful and tasty!

Breakfast for Dinner

2009-03-08T19:29:00.000-07:00

Tonight was a veggie frittata from Vegan Planet. Instead of using the recommended tomato/zucchini/basil combination, I opted to go with fresh asparagus from the farmers market, mushrooms, tomatoes, and thyme. It's basically a blended tofu mixture poured over sauteed vegetables that gets baked. While I was making it I had the feeling that I should add extra spice to the tofu mixture, but I followed the recipe. My hunch was right because it turned out a bit bland, but some hot sauce saved the day!

I also cooked up some Fakin' Bacon (tempeh), and roasted some red potatoes that turned out so good. I quartered them and tossed with olive oil, minced garlic, lemon juice, salt, pepper, and some rosemary. I baked these alongside the frittata. Definitely my favorite part of the meal.

I didn't get any pictures of my plate, but here are some smaller portions packed up and ready to go for breakfast this week!

Mexican Fiesta

2009-03-07T19:24:00.000-08:00

Tonight I made Hot Tamale Vegetable Pie from Vegan Planet. The recipe called for frozen corn, but I'm not a big fan of corn (unless it's on the cob!), so I substituted pinto beans. It turned out to be a good choice, because it turned out pretty good. Please excuse the pictures, I didn't realize that my flash was turned off.

After consuming some fresh fruit margaritas at one of my favorite local vegan places, I was inspired to create my own. Here's my recipe for 2 amazing margaritas:
-1.5 pints of frozen strawberries
-Juice from 2 large oranges
-Juice from 2 limes
-Agave nectar (I put in maybe a Tablespoon?)
-Tequila
I blended everything together. I didn't have any ice because I don't use it, but the frozen strawberries made it work well. If you'd like to add more ice, feel free. Just add stuff in to taste...you can't go wrong with fresh fruit!

I will never use a Margarita mix again.

Asian Inspired Hodgepodge

2009-03-02T20:23:00.000-08:00

Tonight was a bit crazy. The idea was to make lettuce wraps and dumplings. The lettuce wrap filling recipe was from Vegan Planet, but I changed it around a bit and ended up adding half of a pack of tofu and cooking the stuff. The flavors were quite good, and the red leaf lettuce worked perfectly for the wraps.

When I attempted to make the dumplings, I realized that the wonton wrappers had egg in them. I didn't have time to make them from scratch, so I improvised. I combined a leek (I love leeks!), garlic, ginger, soy sauce, sesame oil, and the other half of the tofu. I blended it enough to make it chunky but not pureed. The mixture was soft, so I added some wheat flour to try and hold it together. I made little patties and pan-fried them in a little bit of peanut oil. Served with a soy sauce and rice wine vinegar mixture, these things tasted good. I like cooking on the fly, it really tests your skills in the kitchen!

For dessert: a raspberry chocolate layer cake from Veganomicon. This cake is so freaking good.

Comfort Food

2009-03-01T20:20:00.000-08:00

You may have noticed the trend of comfort foods appearing in my blog. Tonight I decided to make the Chile and Cornmeal Crusted Tofu from Veganomicon. I like making this using frozen and thawed tofu. It really gives it a nice texture. On the side...a tasty blend of dino kale and standard curly kale (this stuff seems to be turning into a staple in my house) cooked with some vegetable bullion and water. I also made some mashed potatoes with plain soymilk, Earth Balance, and S&P. Simple but a great way to have potatoes.

Stuff Yourself Like an Omnivore

2009-02-24T19:54:00.000-08:00

I came across this on YouTube, and it gave me a chuckle:

Our corporate yoga class was moved to today due to a scheduling conflict, so that was a nice lunchtime break. I must say that I was quite sore from yesterday! It's hard to do some of those moves with sore muscles, but that means it's working, right?

Running Yoga

2009-02-23T07:21:00.000-08:00

Today was my first yoga class as the instructor. I didn't really prepare, but I had an idea as to what I would do. Everybody seemed pretty satisfied, and they want to start doing a Friday class as well. So I'll be leading yoga Monday and Friday mornings, and then attending the company sponsored yoga class on Wednesdays. I'm really happy about this, because I love the idea of getting yoga in 3 days a week.

Went for a run after work. I was a bit fatigued today so it wasn't my best, but the scenery was beautiful around the trail. I haven't run there since last fall, but now that it's no longer getting dark at 4:30 I'm happy to add this location back into my rotation.

Yellow Thai Curry

2009-02-22T20:07:00.000-08:00

This recipe came from the farmer's market where the vegetables used in it were purchased.

1/2 stalk slice lemongrass
1-2 chiles
2 shallots (or 1 small onion)
1 thumb-sized piece of ginger
3 cloves garlic
1 tsp coriander
1 tsp mustard seeds
1/4 tsp nutmeg
3 Tbsp oyster sauce
1/2 tsp curry powder
1 Tbsp brown sugar
zest of 1 lime
1 Tbsp lime juice
Olive oil

Everything gets blended into a paste, then added to a pan with a can of coconut milk. You can add whatever veggies you want, I put in asparagus, bok choy, cauliflower, and zucchini. I then added some silken tofu, and cooked until the vegetables were done. Served with brown basmati rice.

Swimming in Homestyle Goodness

2009-02-19T21:35:00.000-08:00

Went for the first swim of the year. I don't think I've swam since September, so I'm definitely out of shape! It felt good to get back in the water again. I'd like to try to go a few days a week until I can build my endurance back up again.

When I got home, it was time to prepare my feast. The menu tonight:

-Chicken-fried Seitan cutlets: These easy to prepare cutlets are amazing. I was intimidated by the thought of making Seitan, but this forgiving recipe turned out great!
-Mashed Golden Potatoes: Typical mashed potatoes (skins on!). Added plain soymilk, Earth Balance, and some pepper. A nice and creamy base for the gravy.
-Punk Rock Chickpea Gravy from VWAV: Everything I make from Isa is always terrific. Don't let the huge list of ingredients scare you, this is not hard to throw together at all.
-Dinosaur Kale and Mustard Greens: I love greens. I was recently turned onto Dino Kale. This type of kale is less bitter than typical kale, and has a sweeter, nuttier taste. I think mustard greens are one of my favorite types of greens. I just steamed the both of these together in vegetable stock, and added a bit of lemon juice at the end. Some people put fancy sauces on theirs, but I'm very much a purist when it comes to my greens!

I wish I knew how to take better pictures, because the images below do not even do this dinner justice!

Close-up of the non-chicken awesomeness:

Corporate Yoga

2009-02-18T18:58:00.000-08:00

I'm still participating in (now coordinating) the weekly yoga class that my company offers through YogaWorks. I've been labeled the "yoga queen" by many of my coworkers who have been attending the class since I've done yoga for several years and most of them are beginners. Some have asked me for additional help, so I suggested that we add an informal Monday morning class (not company sponsored) where we can follow a DVD and I can help with problem poses. This turned into a "let's have Tierney lead a class" instead. So, while I know a thing or two about yoga, and I've helped people one-on-one, I've never actually led a class before. Luckily, it's a smaller group so it's not so intimidating. I have an idea of how I'd like to structure it, but I'm definitely not so big on the flowery new-age talk that many yoga instructors use. However, I think my group won't mind that so much, and they'll appreciate my straight-forward approach. I'm looking forward to testing my instructing skills, and it will be great to have the additional yoga practice in my schedule. We may add a Friday class if things go well.

More running and a Tofu Stir Fry

2009-02-17T21:08:00.000-08:00

Did another solid 2-miler tonight. It felt pretty good, and I'm happy that I went out there. On my next run I'm going to add half of a mile to my distance.

For dinner I prepared Tofu in Oyster Sauce with baby Bok Choy and brown basmati rice. I got the recipe from here, but I made a couple of adjustments. I always hog the Bok Choy whenever I'm eating stir fry at a restaurant. They usually only put a few pieces in the dish, so I figure why not make something that features it? I ended up adding 3 bunches of the stuff. I also used Agave Nectar instead of the sugar that it called for in the recipe. I think next time I'll use less of it, because the dish turned out a bit sweeter than I would have liked. Other than that, a pretty good dinner that was easy to make (which I'm definitely a fan of). I was also really pleased with the way the texture of the tofu came out. The outside crisped up nicely and absorbed the sauce very well, while the inside stayed soft. I think using peanut oil to cook it really makes a difference. I sprinkled sesame seeds on top instead of adding the sesame oil at the end. I found it to be a good alternative to adding more oil.

Good Run, Great Salad

2009-02-16T21:14:00.000-08:00

Went for a brisk 2 mile run tonight. I haven't been doing much of it this year, so I'm trying to start up again. I've been having a bit of trouble getting into running...it's very much a mental thing with me. My brain is always ready to quit way before my body actually needs to. I set a 2 mile goal tonight and just did it...easily. I'm going to just keep on adding distance until I can work up to a good amount. I'm going to tell my brain to shut up and just do it. I think I'll be able to listen to myself.

After the run, I wanted a light dinner, so I went with a tasty, quick, and simple salad that I found quite awhile ago on speedvegan's blog. It's an arugula salad with agave-mustard dressing, topped with pan-fried seitan and toasted sunflower seeds. It really doesn't take long to make, and it is so good that it's become one of my stand-by meals.

Where's the Cream Filling?

2009-02-15T12:50:00.000-08:00

I was in the mood for something chocolaty and creamy. After perusing my cookbooks, I came across the "Fauxstess cupcakes" in VWAV. I previously skipped these because they looked like alot of work. After actually making them, I realized that while there are quite a few different pieces, they're really not that difficult to put together.

You basically make the cupcakes, and beat together the cream filling while they're baking. When the cupcakes come out of the oven and cool a bit, you poke holes in the center and pipe in the filling. You then make a chocolate ganache, and dip the cream-filled cupcakes in (upside down) to seal the top. VWAV adds the extra step of making a white icing to draw the squiggles on top. I didn't find this necessary so I skipped it.

There are a couple of hard to find ingredients, but because this was a spur of the moment baking adventure, I made do with a couple of substitutions. The cake batter calls for black cocoa powder. This wasn't at my local health food store, so I just used regular cocoa powder. Also not at the store was soy milk powder, which is needed for the creme filling. In a moment of genius, I thought about using finely ground coconut flakes (unsweetened) instead of the powder. The texture of the flakes changed, and they became almost paste-like instead of a powder, but that didn't seem to matter. My genius paid off, because the slight hint of coconut flavor in the filling is amazing. The texture of the cream turned out quite wonderfully as well.

The fruits of my labor:

So good.

Pizza

2009-02-15T12:24:00.000-08:00

So, I had the idea to go to a local pizza place with a container of vegan cheese so that they could make me a vegan pizza. Upon arrival, I was informed by the restaurant that they put milk in their pizza dough. Honestly, who puts milk in their pizza dough? I really wanted some pizza, so I decided to make my own instead. It's just a basic pizza dough that uses yeast, flour (unbleached AP and whole wheat-1:1), salt, sugar, and water. The toppings include:

-roasted garlic
-vegan mozzarella cheese
-artichoke hearts
-mushrooms sautéed in basil infused olive oil
-arugula
-black olives

The pizza stone gave it a nice, crispy crust. Here is the result:

Take a look at the deliciousness:

Next vegan pizza challenge: Chicago Style!

Back and Ready for Action!

2009-02-15T11:37:00.000-08:00

So you can see that I haven't been posting lately. There have been some major transitions going on in my life, and I'm happy to say that I'm relatively settled for now.

I know it's a little late to talk about New Year's Resolutions, but this year I had decided that I would like to live more mindfully. I want to appreciate life and all of the little things that make it worth living. I think that I am mentally in the place to do that. Physically...I am definitely in the place to do that. Entering into spring here in beautiful Southern California...there is so much to enjoy.

After living here for a year, I was finally able to make it back to Texas to pick up all of my things that were in storage. It was no small feat, but I was able to pull off a successful vegan road trip. To do this, I stocked up on the following and put it in my suitcase on the flight out:

-Vegan Organic Food Bars: They're actually quite tasty, and don't have alot of refined sugar or artificial ingredients the way many meal replacement bars do.
-Primal Strips: Really good "beef" jerky type snacks. Good protein source with great flavors to choose from.
-I made some trail mix that consisted of toasted cashews, walnuts, sunflower seeds, and then some vegan chocolate chips thrown in once the nuts cooled.

Everything else I purchased from this amazing co-op in Austin, Texas. In addition to getting a fabulous dinner from their deli (their popcorn tofu is so good), I bought some fresh food to keep in my collapsible cooler:
-Baby carrots
-Southwestern style hummus (has jalepenos in it!)
-Apples
-Individually portioned soy milk

At the co-op, I also picked up some less-perishable goods:
-Brown rice cakes
-Peanut butter
-Pita chips

So with all of this food, I was set to make my trip from Austin, Texas to Laguna Beach, California. The nearly 1400 mile journey took about 2 days, and it was one of the smoothest road trips ever.

Things retrieved that are worth mentioning:
-My piano!
-Boxes and boxes of books...I really missed my books
-Desktop computer
-Photographs
-Remaining kitchen supplies and dishes

So, I've got my desktop set up again, a great new digital camera, my health, my stuff, and countless vegan recipes to try. I'm kind of disappointed that I haven't been able to upload pictures of all of the fantastic vegan food I've been making/eating since I had stopped blogging, but I know that the really awesome stuff will be made again. With all of that said, I shall commence with the postings!!!

Lurking, but not posting

2009-01-13T14:20:00.001-08:00

So as you can see, I haven't been posting lately. There have been alot of changes and transitions going on with my life, so this little blog of mine got moved to the back burner. I'm still eating vegan and loving it, I'm just not taking pictures and sharing it with everybody. I'm hoping to get back into it within the next few weeks or so. I will be back and better than ever!

Taco salad

2008-11-15T14:51:00.000-08:00

I love this meal. I took a bed of lettuce with tomato and avocado (all from the Farmer's Market), and topped it with some warmed up Soy Taco and black beans. It's really good to eat with chips and so quick to throw together.

Chili

2008-11-11T20:43:00.000-08:00

I made some crock pot chili with the following ingredients:
3 farmer's market zucchini
1 onion
3 cloves of garlic
8 oz mushrooms
black olives
4 cans beans (black, red kidney, garbanzo, white navy)
1 can crushed tomato
bulgur wheat (just threw some in...maybe 3/4 cup?)
chili powder
crushed red pepper
cumin

Pretty easy. I topped it with some nutritional yeast and ate it with blue corn tortilla chips.

Soup and Grilled "cheese"

2008-11-10T20:39:00.000-08:00

I didn't feel like cooking, so I opened up a can of Amy's No Chicken Noodle soup and made a grilled cheese sandwich with some vegan cheese that I picked up at Mother's Market. It was my first experience with vegan cheese, and it wasn't too bad. Pay no attention to the bite out of the corner. I started eating before I realized that I hadn't documented the meal with a picture!

Apple Crisp

2008-11-09T14:35:00.000-08:00

From Veganomicon:

Would be good with some vanilla ice cream.

Scrambled

2008-11-02T20:54:00.000-08:00

Tonight was my first attempt at making a tofu scramble. I was very skeptical, but it turned out pretty good.

I just sauteed onion, garlic, and green bell pepper in some olive oil. I crumbled in firm tofu and added nutritional yeast, a few squirts of aminos, lemon juice, and a dash of hot sauce. At the end, I folded in some kale from last week's farmer's market. I was surprised at how much this actually looked like scrambled eggs!

I served some roasted potatoes on the side. They were super easy to make. I cut yukon gold potatoes into small pieces, and tossed them with olive oil, garlic, rosemary, and S&P. Baked them at 400 until they started to brown up. They turned out great.

Raw Food

2008-10-31T20:50:00.000-07:00

For a quick (and lazy) dinner, we picked up some of the already prepared raw food meals from Mother's. Pictured below are raw quesadillas with nut meat, and a raw soft taco with salad.

It was interesting, but I really didn't like it. I'm not sure if maybe the food wasn't as fresh as it could've been or what. I will definitely not be browsing the raw foods section at that particular store ever again. I hate giving a negative review; very disappointing.