How to Meal Plan

Since I've been living in my apartment, I've taught myself to meal plan. It blows my mind that people can spontaneously plan dinner the same day they cook it. I am one of those people who has to know what they're doing in advance, or it drives me crazy. I guess you could say I'm a little type-A about being organized. Meal planning has become something I really enjoy now, and I think some of you will too! Meal planning is great for students, or just anyone who is busy and wants a more slightly structured meal schedule. 

So what decides what I eat and when? 

1. What season is it?

I try to only use local, seasonal produce when possible. For example, I don't eat zucchini in winter because it's not the appropriate season for it; so I will eat winter squashes instead. This helps me decide what recipes I can use, depending on what month it is. Some sites, like naturally ella, focus heavily on seasonal produce and recipes. Seasons also decide what type of dishes I'm cooking. Since it's winter, I'm doing mostly warm dishes, with a few salads every now and then. In the summer, I do pretty much the opposite.

1. What day of the week is it?

During the school year, I obviously have more time to cook on the weekends. But during the school year, it's somewhat of a struggle. During the week, I choose quick, easy meals or things that can be made in the slow-cooker. On the weekend, I can choose more slightly involved recipes since I'm not on campus all day. I also like to spend extra time in the kitchen on weekends to distract myself from school. 

1. How late do I have class?

This semester, I have class until 630 two nights a week, which is very late for me. I kind of panicked at first, but found a way around it: slow-cookers! I have two: a big one and a little 1.5 qt one, that's perfect for breakfast. Luckily I do have about 4 hours in between classes on these days, but I don't have to worry at all with a slow-cooker. So I plan on using slow-cooker recipes on these days in order to have dinner done when I get home. Alternatively, if you have class late, you can cook something in that 4 hour time slot in between classes, and just reheat it later.

1. What am I in the mood for?

I don't get too many food cravings, but when I do, I have to cook it. When Mike is away on business, I tend to cook nutritional yeast heavy dishes or dishes packed with mushrooms, since he doesn't eat either of them. There are so many dishes that I cook at certain times of the year, so that is another factor to consider. Also be sure to include ingredients that need to be used up soon, like vegetables or pantry items that are expiring soon!

1. What's my budget?

If you are on a tight budget, this should be one of your main things to consider when meal planning. Are you sticking to a food budget for each month? Do you want to go from spending $200 a month, to less, for example? Pick recipes with minimal ingredients, use dried beans, make vegetable broth from scratch, etc. Pinching pennies is easier than you think! 

So how do you meal plan?

What You Need:

1. Sources: cookbooks, blogs, family recipes, or just make recipes up!
2. Calendar/Schedule: factor in your school/work schedule, appointments, vacations, etc.
3. Budget: calculate your budget for the month
4. Shopping List: make a shopping list (note: I don't shop at one place because they don't tend to have the best prices on everything. I make separate lists for different stores or the farmer's market)
5. Food Goals to Initiate (optional): are you trying to eat more greens? eat less meat (ex: meatless mondays)? try a new food a week? factor this into your meal plan, and any other food goals you set for yourself

How to Start: 

1. Length: decide how much time you are planning: a month, a week, etc. 
2. Calendar: either write out on paper or type up the days of the week. I split my shopping lists by week so my perishables don't go bad. Note any nights that you are working/going to class late, appointments, travel, or any nights that you don't have a lot of time
3. Choose sources: what are you cooking from? what looks most interesting to you from these sources? how long does the recipe take? is it very difficult? will other people I live with like it? remember these factors when choosing sources for recipes.
4. Select recipes: choose recipes accordingly for each day. I only plan dinners, because we have always have leftovers the next day and breakfasts vary for us. Feel free to plan all three meals, however! I also like to split ingredients up so we aren't having beans 4 nights a week, or tofu for two days straight.
5. Make your list: for each month, I have been making a dry ingredient list, which allows me to stock up on non-perishables without doing it every week. That way, we only have to buy perishables (separate list) for each week. This saves money and time, overall. Remember that dried beans and bulk grains will save you money! Canning your own diced tomatoes, making homemade broth, and other frequently used items are also great ways to save.
6. Make a prep sheet (optional): now that you've made your lists, feel free to go one step further: make a prep sheet for each week. For example: since I am cooking dried beans, I note how much of each bean I need to cook for the week, and freeze the leftovers. Anything else I can do in advance I try to do on the weekend before. This will you save you so much time during the actual week ahead! See my last post about food goals where I talk about dried beans. Put them in the slow-cooker on saturday while you're out, and they're done when you get home! It's that easy. Make this list for anything you can prep in advance: dressings, purees, beans, even grains!

I hope this helps you all meal plan! I can't tell you how much better it's made my cooking schedule in general. Please feel free to leave any additional questions in the comments!

2014 Food Goals

I guess I really should have posted this two days ago, but I've been so caught up in traveling and accepting the fact that classes start soon, that I haven't had a second to set goals. After some thought, and discussion with Mike, here are some food-related goals I will try to implement this year: 

1. Cooking only dried beans 

I have been so bad about doing this. I have pounds and pounds in my pantry, but I never cook them. It's usually a "I don't have time thing", which is silly because in reality, this is easier and cheaper. Here's the breakdown: 

-1 can (15 oz) of beans are typically anywhere between $0.89-$2 depending on where you get them. Sodium can be sky-high and no-salt beans are usually a little more expensive. These take no time to cook, BUT:

-1 pound of organic dried beans can cost anywhere between $2-$4 depending on where you get them. NO sodium, unless you add them to your cooking water. You can even add seaweed (kombu) or a bay leaf to make them more digestible. You soak them for 8-12 hours (aka before you go to bed), so that's like 1 minute prep. Then drain, rinse, put them in a pot with fresh water and cook for up to 2 hours. In those 2 hours, you can do homework, check your email, hell you could even shower! Or you can cook them between 5-7 hours in a slow-cooker while you're gone. 

But what am I going to do with the leftover beans? 

That's the awesome thing. You freeze them so you always have some on hand! So dried beans are just a win-win situation.

2. Buying frequently used items in bulk

I can't tell you how much it irks me when I have to go out for just one thing. I hate it because it's such a waste. Here's how to prevent that: about 85% of the recipes I make always have onions. So I bought this bag of about 12 onions for $1.77, which is insanely cheap. I also bought a 5lb bag of potatoes for $4. I use potatoes to add bulk to dishes, soups, baked potatoes, home fries or mashed potatoes. You can always have a meal with potatoes in your pantry. This also includes dried beans and grains for me. I always have: lentils (green, black, and red), dried pintos, dried chickpeas, dried black beans, etc. you get the idea. I also have quinoa, brown rice, basmati and jasmine rice too. These will all last for quite a while in the pantry. If you really want to win, cook up some batches of rice and beans and freeze them for months for easy meals! 

 3. Cook from my cookbooks every week and choose recipes wisely

Alright y'all, if I haven't made this clear already, cooking during the school year is almost always a nightmare for me. Especially now, with 15 credit hours and being on campus til' 6:30 PM two nights a week, I am panicking. But I'm trying not to. Here's how:

-Reminding myself that food should never be a stressful situation for me, which is why I never eat out unless its an emergency

-Keeping a stocked pantry of vegan/gluten-free emergency meals (just in case)

-This year, I'm planning my meals one month at a time to reduce school time stress. I picked meals that work with my schedule, choosing slow-cooker recipes for the days I'm on campus late so that Mike can go home and turn it off, and voila! Dinner is done

-Keeping in mind that I should look forward to cooking because it's a chance for me to not have to read/speak/write in French or read/write something about english literature (which is almost always a blessing)

4. Do dishes everyday (no matter what)

This is a big one for me. I keep telling myself if I do a little bit everyday, they won't pile up (which is common sense, I know). But I get lazy and debate between doing homework or dishes and deciding which one is more important, which usually ends up in me watching Archer to try and calm down. So this year, I vow to keep my kitchen and sink (and hell, my entire apartment) neat and tidy. Again, a great way to shut my brain off from school, which I very rarely can do. 

5. Try making homemade sauces instead of store-bought

 It's silly how expensive salsa, pasta sauce and pizza sauce are. Mike and I talk all the time about it. I wish I could stay home and just pickle, preserve and make all kinds of sauces with an overflowing freezer of them. However...if I choose one little project a month to do, then it will add up. Here is homemade pizza sauce from Vegan with Vengeance, which was amazing by the way. I'm going to freeze it in muffin tins, then pop it in a freezer safe bag. Some other things I would like to make are: ginger beer concentrate, pasta sauce, jam, pumpkin/butternut puree, and salsa. Harissa and sriracha would also be fun to make! 

6. Explore new gluten-free grains

I get so stuck on my usual rice and quinoa bandwagon that I forget about the ridiculous amount of GF grains: millet, amaranth, red rice, black rice, green rice! I mean, the possibilities are endless. I get dizzy standing in the bulk aisles of Deep Roots or Whole Foods just looking at all the options. But I always opt for the easy quinoa or rice, that both cook in my handy-dandy little rice cooker. Oh and I highly recommend a rice cooker, if you don't have one! I use to burn rice all the time, and this totally prevents that! You can also leave cooked grains in there for up to 4 hours plugged in and it switches to "warm" automatically. It's amazing. 

7. Drink plenty of water daily

This is probably my biggest problem, and it makes me feel pretty stupid. I mean, who doesn't drink enough water? With some quick research, however, I found that 75% of Americans are perpetually dehydrated. Well, damn. I don't feel so bad. But with someone who has chronic digestive issues, I need a lot of water. Being dehydrated only makes my digestion problems worse, but drinking lots of water makes me feel better. It can also give you more energy and a sense of clear-headedness. It's been said that sometimes when people are tired or hungry, or even have a headache, they are really just dehydrated. I suffered from serious spontaneous nausea for months last year, that didn't make sense to me. I increased my water intake significantly, and it went away. I bought this very helpful app, because I am mostly just forgetful about drinking water, called "Water your body". It has reminders for how much water you need to be drinking. Above, it calculates the amount needed based on exercise and body weight. 

8. Shop smartly and locally (when possible)

One thing we are trying this month is to only get produce from the farmer's market and dry items from Trader Joe's, because they are the cheapest place around us. I'm now trying to make lists by the month, which I divide into: farmer's market (by week), TJ's (by month), and miscellaneous (by week) which is for items we cannot get at the market/TJs. I am hoping this will not only prove to be cost effective, but stress reducing as well. I also really love going to the farmers market and supporting them, although I wish the ones near us were a little better with variety. We went to the market a couple of months ago, spent $25, and ate off of that produce for 2-3 weeks. It only makes sense to shop there, plus its local, which is always awesome.  

13 Best Breakfasts

Here's a secret you may not know: breakfast is my favorite meal of the day! It's one of the few things that I feel comfortable playing around with in the kitchen. When I first went GF, breakfast was a confusing whirlwind of expensive cereal and frozen waffles. Now I know that the possibilities are literally endless! I am more of a savory person, so I don't do waffles or pancakes too often (unless I get a waffle iron for Christmas!) but I eat eggs almost every day. So here's my round-up of my favorite, easy breakfasts from the year!

1. Scramble up some eggs with dried thyme and a few pats of vegan butter for extra decadence. Isa's Brooklyn home fries from Vegan Brunch make a perfect addition! Boiled potatoes get pan fried with peppers and onions, then doused in ketchup (post photo taking). Here is my favorite slow-cooked, creamy scrambled egg recipe!

 2. Make a tofu scramble with things in your fridge! Crumble tofu in a pan, mix with some hummus/mustard and other spices, then later add chopped kale and vegetables. We served this with leftover baked sweet potatoes since it was the day after Thanksgiving!

3. One thing I love doing is taking leftovers from dinner and using it for breakfast. We had some leftover wonder fries and avocado from dinner. We paired it with our usual polenta grits and pan fried some very tasty Italian tofu. Or put it in a wrap and drizzle with miso mayo! The possibilities are endless. Also, creamsicle mimosas are a must.

4. Leftover greens hanging around in the fridge? Cook them for breakfast! Seriously. Kale has become a staple of our weekend breakfast feasts. I posted the recipe here, and you will not regret it! Runny eggs and hot sauce doused kale are a perfect match. 

                       
 5. Fritters, patties, whatever you want to call them. These are a great addition to any breakfast! I had some leftover turnips from the farmer's market, so I used them to make these turnip potato patties! We usually make oven fries to go with breakfast, but fritters have been a nice change. I've also grown fonder of eggs over easy lately, as opposed to our usual scrambled ones.

6. Omelets! Yes this is the folded version, because I can't perfect the French triple-folded one, but it's still delicious. Here are my favorite combinations: 
mushrooms, thyme, vegan butter//harissa paste, cilantro, sauteed onion//sauteed onion, kale, garlic//fresh basil, tomatoes, garlic//mushrooms, garlic, soy sauce, dash of sesame oil. 

 7. If I haven't annoyed you already about how good this Cajun grit bowl is, and how stupidly easy it is, you should definitely make it. This is one of the few things I can pull together before classes start. I'm also mildly obsessed with polenta corn grits and eat them all the time. 

8. I have to admit, making pancakes just isn't my forte. But these flourless pumpkin pancakes are ridiculously easy to make! Even before class! The eggs will also keep you full, unlike regular pancakes which just make me sleepy. One can of pumpkin puree will give you pancakes all week! 

9. My favorite snow day breakfast: tea, toast, mushroom green onion egg scramble + garlic roasted sweet potatoes.

10. Tofu scramble will forever be the easiest thing to make on a lazy weekend morning. This tofu puttanesca scramble is easy, delicious, and filling. I love the mix of capers, olives, and tomatoes with garlicky salty tofu. Serve with buttery grits for a complete meal!

11. Sometimes I just want a smoothie for breakfast because it's too hot to cook (or I'm too lazy). Over the summer, I fell in love with this strawberry lime smoothie and made it almost every day. I find that lime juice is just enough to flavor it, and no, the citrus doesn't curdle the almond milk. It's the most refreshing smoothie out there!

12. I love taking seasonal produce and using it for breakfasts. Here, I sauteed some zucchini, onions, garlic and kale, then scramble with eggs and topped with cilantro. Avocado toast makes it the most perfect breakfast, of course! 

13. I looove oatmeal. It kills me that so many people think it's gross. But homemade oatmeal, which I only started making this year, is so easy and not mushy like packaged oatmeal. One of my favorites is blueberry chai, or here is orange blueberry almond. Slow-cooker oatmeals are also perfect, because it's done right when you wake up for breakfast! How awesome is that? Kathy Hester's blog (and recipe books) are chock full of wonderful vegan slow-cooker oatmeal recipes!

Cajun Oven Fries

One thing I still get a craving for are the cajun fries from Cookout. They're spicy, sometimes garlicky, and all around damn delicious with ketchup. I set out to learn to make my own because:

A) Who wants to wait in that super long line that seems to never go away?

B) I'm pretty sure they don't have a separate GF fryer for these

C) I am 100% addicted to fries

You'll be amazing at how easy and tasty these are. And if you aren't making your own fries at home already, you're seriously missing out. I will also post a list of possible flavor combos, as well as oven fry links around the web. 

Cajun Oven Fries

• Cajun seasoning (I use this)
• pepper
• olive oil
• 1-2 large Russet potatoes, or a handful of small potatoes (however many you will eat!)

1. Preheat the oven to 400 degrees. Peel your potatoes after you wash them if desired. Cut into thin slices, coins, or fry-shapes, depending on your preference. The key is to make all of the slices the same thickness. I usually cut mine somewhere between 1/4"-1/2" thick. 
2. Grab a baking sheet. Line with parchment if desired. Place potatoes on sheet and about 1-2 tsp of oil. You want to make sure that at least each slice is coated lightly with oil. Sprinkle enough Cajun seasoning to coat the fries, about 1-2 tsp or more. Warning: most Cajun seasonings contain salt so do NOT salt your fries, unless you're a sodium fiend. Toss to combine the oil and seasonings with fries.
3. Place in the oven for 15 minutes. Stir and try a potato. They may be done at this point. If not, check them again in 5 minutes, until crisp on the outside and cooked/soft on the inside. 
4. Here's the key to good oven fries: As soon as they're out of the oven, toss them with more Cajun seasoning. This is the stuff that really sticks on the potato and gives it that spicy flavor. Don't overdo it though! Just try to split half of it between before the oven and after the oven
5. Serve with ketchup (you betta) and enjoy!

Other favorite seasoning combos:

- dried rosemary, paprika, salt + olive oil

- cumin, chili powder, paprika, salt + olive oil

- thyme, salt + olive oil

- paprika, garlic powder, salt + olive oil

- curry powder, paprika, salt + olive oil

Oven fries around the web: 

- ketchup baked fries//Plant-based on a budget

- zucchini fries//Budget Bytes

- black bean oven fry nachos//Oh she glows

- curried squash fries//Generation foodie

- curry spiced pomme frites//Sprouted Kitchen

- crispy cornmeal sweet potato fries//My new roots

- panko green bean fries//Happy healthy life

GF/V Student Emergency Essentials

One thing I am struggling with is putting my "foodie" habits to the side during the semester. What I mean by this is that I am constantly making recipes that take way too long and have too many ingredients. I like a good culinary challenge. It's hard for me to make something that's just simple. Is that weird?

So this semester has already gotten insane. I've quickly realized that I just don't have time to cook all of the complicated things I'd like to. I am literally forcing myself to cook simpler, quicker, and cheaper meals. Next week, I will be trying a vegan/gluten-free meal plan from Happy Herbivore just to see how it works for me.

I decided to make a post about my "fail-safe" items that I always have in my pantry. Things that I can always rely on if dinner is just not going to happen tonight. Or I am too upset over a ridiculous French paper I have due to even stand in my kitchen. I know, you're thinking "Why don't you just go out?": this is cheaper, more than likely healthier if you buy the right products, and you can stay in your little humble cave/office! So here is my list of things that makes surviving college a *little* easier:

 1. GF/V mac + cheeze: This is the ultimate comfort food for me, and sometimes I just don't feel like looking at a recipe. This brand is organic and you can pronounce all the ingredients, which is always a good sign! I've tried other brands of boxed GF/V mac + cheeze but this is my favorite. Bulk it up with beans or whatever vegetables you have on hand!
2. GF instant oatmeal: Getting up in the morning can be a real struggle, but I always have to eat before class. If I didn't, I would probably fail every class. This oatmeal has a TON of protein from different grains, and its super healthy. I add a spoonful of peanut butter and nuts to my oatmeal.
3. Peanut butter: Peanut butter might be the best portable, protein packed snack there is. Tote it around with a spoon, carrots, celery, or even apples. I use this on waffles, in oatmeal, just as a snack, or to make bugs in the bed. A PBJ sandwich even has enough protein to keep you full on a night of hard work!
4. Larabars: I don't eat these all the time because they aren't incredibly filling, but they do have a lot of protein and the only ingredients are fruits and nuts. I keep these on hand for when I'm staying on campus longer than usual. You can eat them on the way to class, heck, even in class if you want, and there's no mess! I like these better than Kind bars because they contain less sugar.

5. Amy's frozen dinners: Yes. I am telling you that I have frozen dinners on hand. Why? Because I have been eating products from this company for years now. I trust them and know their policies. Their ingredients are wholesome, sometimes organic, and even light in sodium sometimes! Amy's has great options for GF/V bowls, pizzas, burritos, etc. I keep these bowls on hand to have a wholesome meal when I can't make myself cook. My favorites are the brown rice vegetable bowl, stir fry vegetable bowl, black-eyed pea bowls, and non-dairy burritos.
6. Amy's soup: Same as above: these soups are great for a quick lunch or dinner, or especially when you're sick and can't make it to the store. I try to choose light in sodium options and those high in protein. My favorites are lentil vegetable, tuscan bean and rice, and the Indian lentil dal. Eat over rice or a baked potato for a super filling meal! 
7. Pasta: Fun fact: pasta and breads were my favorite foods growing up. Who'd guess I was allergic to them this entire time? Pasta has become my ULTIMATE comfort food. And it's incredibly versatile. GF pasta especially has a lot of protein and nutrients, compared to regular pasta. This is not the only pasta I eat but it was $1.50 a bag at Harris Teeter. I usually keep 3-4 bags on hand just in case. Pair this with your favorite organic pasta sauce, vegan butter and salt, or just steamed vegetables!
8. Tasty Bite Indian meals: These Indian dinners are quick and delicious! Like I said about Amy's, I trust this company and have never gotten sick or found any odd ingredients in their products. They have a pretty wide variety from instant jasmine rice, chana dal, to bombay potatoes. Throw the instant rice and a main dish together for an instant meal! 

What is Tempeh? + 10 ways to cook it

Tempeh. One of the things I like to include in "the vegan holy trinity" (i.e. tofu, tempeh, and beans). I have been eating tempeh since I was a kid, and never really knew what it was. But now I am cooking it more than ever! It costs about the same as tofu, but is quite different from tofu. So what is it?

Tempeh is made from cooked and slightly fermented soybeans. Unlike tofu, tempeh has a mild nutty flavor on its own that some people steam to get rid of before cooking. So what can you do with it? Pretty much anything. It's firmer than tofu, but absorbs flavors just as well. Chop it, shred it, dice it, bake it, fry it. There are so many wonderful ways to cook tempeh! 

For any fellow gluten-free folks, fair warning: not every brand of tempeh is gluten-free. Be sure to read labels carefully. If it says "five-grain tempeh", it is most likely not GF due to barley or spelt. On average, 8 oz of tempeh racks up 48g of protein, so this is why I include it in my vegan holy trinity. I usually buy westsoy but soyboy is also great. Sometimes tempeh looks darker than other packages, but this is perfectly normal. It is not mold, that is just how tempeh looks sometimes. 

So what do you do with this stuff? 

 

 

 

1. Tempeh Chili Mac (Everyday Happy Herbivore)//2. BBQ Tempeh Kale Pizza (VV)
3. Tempeh Cacciatore (me!)//4. Buffalo Tempeh & Vegan Ranch Salad (PPK)
5. Sweet & Sour Tempeh (Everyday Happy Herbivore)//6. Buffalo Tempeh & Vegan Mozzarella Sandwiches (Vegan Yack Attack)
7. Smoky Tempeh & Peppers (Greens & Seeds)//8. Summer Tempeh Sandwich (TK)
9. Sriracha Tempeh & Green Beans (FoReals Life)//10. Orange Glazed Tempeh (101)


Hungry for more? Here are some saved recipes that I haven't tried:

- 10-minute brussels + tempeh stir-fry
- Potato + Tempeh Curry
- Tempeh + Broccoli Stir-Fried Noodles
- Tempeh Reuben Club Sandwiches
- Tempeh Chili Con Frijoles

Dinner on a Tray: Cauliflower, Tomatoes + Tofu

I almost went out to eat last night. Almost. I had to stop myself and remember that a) my pantry is probably stocked with more food than anyone I know b) I am trying to save for Europe c) you can't watch Buffy at a restaurant. So I pulled myself out of this rut and made myself throw something together.

Due to laziness, this was not going to be anything spectacular or involved, but it ended up being incredibly satisfying. Lemon roasted cauliflower with sweet roasted cherry tomatoes. Paired with salty, baked tofu. I am trying to get into the habit of making more "clean-out-the-fridge" dinners. Feel free to add any random vegetables you have in the fridge that need to be used. I served this with pan-fried, sliced prepared Italian polenta because it was going to expire soon. 
Also, this recipe allows you to watch plenty of Buffy while dinner roasts in the oven (always a plus). 

One Tray Tofu, Cauliflower + Tomatoes

• 8-15 oz. extra-firm tofu, cubed (I used what I had left, which was 8 oz)
• 2 T soy sauce*
• 1 tsp rice vinegar*
• pepper
• juice of 1 lemon 
• olive oil
• 1/2 head cauliflower, cut into florets (or 1 head)
• a handful of cherry tomatoes, halved (or more)
• garlic powder or whole garlic cloves
• salt
• oregano

1. Preheat the oven to 400 degrees. Line a large baking sheet with foil. Make sure that it's big enough to fit how much tofu and cauliflower you're roasting (or use two trays). Put the cauliflower, tomatoes and garlic cloves (if using) on one side of the tray. Toss with a little olive oil, juice of 3/4 of a lemon, garlic powder (if using), oregano, salt and pepper.
2. On the other side of the tray, lay down tofu in a single layer. Toss with the rest of the lemon juice and a little olive oil. In a small bowl, toss soy sauce and rice vinegar together. Poke holes in tofu with a toothpick. Pour "marinade" over tofu and toss. 
3. Place in oven for 10 minutes. Toss everything around and flip the tofu. Bake for another 10 minutes or so, until cauliflower/tomatoes are tender and tofu is cooked and flavorful. 
4. I served this with pan-fried Italian polenta but this would also be great with rice, quinoa, or steamed greens. Leftover tofu also makes AMAZING sandwiches with tomato, lettuce, and mustard. Just so you know.

*note: if you are using more tofu, double the amount of "marinade". 

Easy Weeknight Meal: The Taco Salad

Sometimes I really love standing in the kitchen for hours working on something really complicated. What motivates me to put this much effort into a dish is the finished product. Putting a stool in front on your stove, stirring the risotto every 45 seconds, adding broth now and then, inhaling your piece of work, is an experience to relish. 

And then there's school. School makes it hard for me to take any free time out of my day, to do anything, except to cook. But even still, I try to find recipes that take minimal effort from my brain: my brain that is probably trying to transition into reading English and not French.

This taco salad is it. There's something satisfying to me about eating warm beans with cold, crisp romaine lettuce. This can be customized to your liking, too! I used things I always have in my pantry: organic beans, corn chips, salsa, lettuce, vegetables, etc. Make it yours. Just pile a bunch of stuff in a bowl and call it a day. 

Taco Salad

• 1 can organic refried black or pinto beans (or use regular black/pinto beans)
• romaine lettuce, roughly chopped
• salsa of choice
• hummus (optional, but adds a nice creamy flavor)
• pickled jalapenos
• hot sauce
• corn chips
• carrots, chopped
• celery, chopped
• mushrooms, chopped
• leftover cooked rice/quinoa (optional)
• tomatoes, chopped
• juice of 1/2 lime
• cilantro
• optional add-ins: anything! I dont make the same salad every time because it really depends on what I have in the fridge. add vegan cheese, nooch, corn, etc.

1. Put lettuce in a bowl and top with vegetables. Warm beans in the microwave or over a stove. Spoon beans onto salad. Add salsa, lime juice, jalapenos, hot sauce, and top with hummus. Sprinkle crumbled corn chips on top. DEVOUR! 

Black Bean Spaghetti + Garlicky Balsamic Peppers

School is back in session (ugh), so time is short in my little kitchen. I am trying to learn to throw together quick meals and not fall back into the easy habits of processed food. I am also trying my best to not go to the store for just one single thing. Pantry cooking rules! I promise, with a well-stocked one, you can do it too. Here's something I pulled together late last night that is packed with flavor and protein. Black bean spaghetti has a whopping 80g of protein for the entire bag. So next time someone asks you where you get your protein from and you're vegan, just shove a bag of that pasta in their face. Deal? :)

Black Bean Spaghetti & Garlicky Balsamic Peppers

• 1 bag of black bean spaghetti or regular GF pasta
• olive oil
• salt
• dried thyme, red pepper flakes + dried oregano
• 5-6 baby sweet peppers or 1-2 large bell peppers, cut into thin strips
• 1/2 C mushrooms, chopped (optional)
• 3-4 small tomatoes or 1/2 cherry tomatoes, sliced (do not de-seed)
• 2-4 garlic cloves, minced
• balsamic vinegar (note: I eyeballed the measurements for the vinegar, so they aren't accurate) 
• red wine vinegar (or red wine) 
• fresh basil

1. Bring a pot of water to boil for your pasta and cook according to package directions (note: black bean spaghetti cooks on simmer not boil). Heat a skillet over medium high, add about 1 T oil. Add mushrooms, peppers, a few pinches of dried thyme and a pinch of salt to help release water. Saute until almost softened, 3-4 minutes.
2. Add the tomatoes and garlic. Cook 2-3 minutes, being careful not to burn the garlic. Add dried oregano and red pepper flakes, and more salt if desired. Stir and turn up to high.
3. Add about 2 T red wine vinegar to the pan and 1/4 C or more of balsamic vinegar. The fumes will be very "acidic" and could be unpleasant to the eyes, so be careful. Bring to a quick boil, then turn down to simmer. Cook, stirring occasionally 3-4 minutes, until the "sauce" has reduced in half. 
4. Plate your spaghetti and top with sauce. Add more red pepper flakes and fresh chiffonaded basil on top. Voila! 

(977) huis clos

Well, spring break went by way too quickly (no surprise there!) and there was a lot of food involved, obviously. Thankfully, there are only six more weeks of school after tomorrow, including exam weeks, so that's something to look forward to! Over spring break, I didn't do much homework (big surprise!) but I did do an incredible amount of food prep! I made black beans, chickpeas and brown rice (all in the slow-cooker!) and froze them. For every pound of black beans and chickpeas (est. $2.30 in bulk) I got 6-7 cups of beans. I cooked 2 cups of brown rice (est. $1.40 in bulk) and ended up with amount 6 or so cups. This is a huge money and time saver! I will be doing this from now on. Maybe I'll do a bulk prep post in the near future.

One of my stand by smoothies: almond milk, flaxmeal, agave nectar, kale, pear and spinach.

I was stuck again with an eggplant I needed to use. I decided to make this colorful eggplant puttanesca with capers, bell peppers, olives, tomatoes, and lots of Italian herbs. I served it with vegan buttered polenta and a big glass of red wine! It was definitely a hit. I ate it again with pasta and nutritional yeast and it was delicious! //chickpea magazine

It's always unusual to have someone cook for me these days. I am usually in the kitchen at least every night, but luckily my friend offered to cook dinner for us one night! Pictured here: kale cooked with quinoa and red pepper flakes; arugula avocado salad with a vegan lime tarragon vinaigrette; vegan apple sage sausages. These sausages were absolutely amazing! I would love to have them on hand for breakfast and they are so easy to make! The sausage recipe comes from The Vegan Slow-Cooker Book, which I highly recommend for any vegan (especially students!). //vegan slow-cooker book

Simple yet amazing quinoa black bean burgers with a smoky avocado spread, red onion + oven thyme fries with ketchup. With only three main ingredients in the burgers, they come together in practically no time! I loved the smoky avocado spread too. This is certainly my favorite veggie burger so far (though these were killer too). I also don't understand the concept of buying frozen oven fries. It takes seconds to slice potatoes, toss them with oil and whatever seasonings you want, and bake them. And truth be told...they taste a hell of a lot better and don't have nasty ingredients! //what's cooking good looking

It has been my experience, so far, that I burn curry. The first pot of potato curry I ever made was burnt to hell. I immediately went to the store, put it in a bigger pot, and made a perfect curry. This curry is from a recipe book that uses little to no oil in all recipes, so of course I burnt it a little. Lucky for me, this was the best curry I've had in my entire life. It doesn't ask for much: bok choy, bell pepper, tofu and onions. The flavor is delicate yet powerful enough to make your nose run, in the best way possible. There are also rice noodles involved so, duh, this is the best curry in the world. I will be making this again and again! //appetite for reduction

I didn't mention this above, but I managed to escape to the beach for a few days! It was definitely not long enough and I am already itching to return. I did get this amazing vegan philly tempeh "cheezesteak" on GF bread. I am already looking into recreating it in the near future...

Vegan and GF carrot cake cupcakes!

One thing I've learned recently is that being tired or slightly broke isn't an excuse I can give myself for eating unhealthy foods. All it takes is one thing: planning ahead! I kid you not. People ask me all the time how I have time to cook all of this food and how I can afford it. I have recently started to take a more minimalist approach to cooking, which is saving me a ton of money. Before we went to the beach, I planned out foods for us to take so we wouldn't be snacking on carbs all day. We did "eat out" a few times, but nothing that wasn't healthy and nothing incredibly extravagant!

Anyways, I planned this meal above to eat the night we got in at 10:30 PM. The drive wasn't bad but we were both exhausted and starving. I cut up romaine into bowls, topped with crushed corn chips, topped with homemade (warmed) black beans, salsa, then a big heap of spicy cilantro hummus. This was so so satisfying after a long drive and very nutritious (and cheap)! I would love to do another post soon about planning ahead + saving money.

Prettttty happy to be at the beach :)

Limoncello Lemon Drop // Salted Karmel Martini

More planning was involved here! Tofu scramble is obviously one of the best things on the planet, so I wanted to make some at the beach. But there are so many spices involved in my favorite recipe...solution: I packed all of the spices in a baggie before we left. That way we only brought: tofu, the spice bag, and other little fixins' for the scramble. This particular recipe was chosen because it's easy and it uses no oil, which means I didn't have to bring any! //happy herbivore

Amazing blackberry/pineapple wine slushie (yes, slushie) that I had at Broadway.

I have really been craving Chipotle lately, but am trying not to eat out too much. I settled on making some burrito bowls at home with this amazing chili-lime rubbed tofu! This recipe is so damn easy and delicious! I could see crumbling it and frying it lightly like chorizo, or leaving it as is in tacos/burrito bowls. //appetite for reduction

The final product of burrito bowl night:

Chili lime rubbed tofu, homemade guacamole (avocado, lime juice, salt, cumin, garlic powder, red onion + red pepper flakes), homemade pico de gallo (tomatoes, lime juice, salt, cilantro + red onion), homemade vegan queso (almond milk, nooch, onion/garlic powder, brown rice flour, salsa, cumin, paprika + chili powder), homemade brown rice + fajita vegetables (green peppers, onions, oil, cumin, salt + chili powder)

It sounds like a lot, and it kinda is, but everything came together easily and quickly!