thechickandthepea

Posts Tagged ‘vegan’

(No Sugar Added) Blueberry Muffins

In Dessert on July 12, 2010 at 8:46 pm

plate side

Eep summer!  This is the best time of year (aside from the sweltering heat). I love going through the farmers market and co-op and eyeing an abundance of delicious fruit.  I once read through a little survey that was intended to narrow the fruit tastes that you prefer and I honestly loved all of them.

I have been eating delicious blueberries by the mouthful!  As that seemed a little wasteful, I decided that I needed to bake something with my latest batch of muffins.  Unfortunately, I was completely out of sugar.  I would usually substitute with honey or syrup but I wanted to try something new.  So I decided to go without a sweetener and use pineapple juice.  While I was at it, I nixed the usual oil and butter.

My girlfriend said the resulting muffins tasted “pure” – like from nature.  I have to be honest, I missed the sweetener a bit, but these muffins were way less bad for you than your average muffin- even Dunkin Donut’s reduced fat blueberry muffin has 10 g of fat and 400 calories!

Nutritional Info
Per Serving (1 muffin – makes 10)

Calories 117.9
Total Fat 0.6 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 267.6 mg
Potassium 64.3 mg
Total Carbohydrate 25.7 g
Dietary Fiber 2.9 g
Sugars 6.9 g
Protein 3.2 g

in the land of the muffin

The directions and more pictures are after the jump….

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Mujadara

In Main dish, Side dish on July 7, 2010 at 4:28 pm

mujadara meal

My dinner last night was mujadara served with plain yogurt, hummus and pita bread.  The smooth, cool sensations of the yogurt perfectly complimented the heat and of the mujadara.  I ate it with soy yogurt but I would really like to try this dish with thick Greek yogurt.

This is a very easy dish to make but not super quick; it took about 50 minutes from start to finish, including prep time.  I highly recommend cooking it on a day when you are not immediately hungry but don’t want to hover over a pot; just put it on the stove and do something else.  Read, clean, slouch at the computer and read blogs, whatever it is that you do for kicks.

The most important ingredients and the lentils, rice, and browned onions.  Make sure you really brown the long strips of onions!  The spices are a great way to customize the dish but are not the heart of the meal; don’t hesitate to cook this even if you only have salt in your spice cabinet. Sometimes simple is the way to go.

The ingredients and directions are after the jump…

mujadara

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Hearty Two Bean Vegetarian Chili

In Main dish on July 3, 2010 at 9:36 pm

chili

After a long day in the sun, there is nothing like coming home and devouring a hearty meal.  Chili, vegetarian style, is great for this.  Packed full of beans and vegetables, it is a great comfort food that is bound to give you energy for the rest of the evening.

I spent my afternoon at Pearl Palooza, a street music festival in Albany.  I was able to see a band that I loved in college, Rusted Root.  I was ecstatic during Food & Creative Love.

All I want is food and creative love.

rusted root

Isn’t that the truth!

I soaked up a ton of sun rays and had a great time getting down to Rusted Root. When I got home, I was pretty beat and super hungry.  As I dug through my (almost empty) pantry, the cans of beans beckoned me.

I decided to make chili because it is such a comforting and nutrient packed dish with a nice kick.  It can also be pretty quick and easy, although chili is best if it is made the day before eating it.  I toned down the spice for this meal (if you have been reading for the past few weeks, you may have noticed I use a lot of hot spices in my meals.)

The recipe and picture are after the jump…

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Mediterranean Couscous and Sautéed Cherry Tomatoes

In Main dish on June 24, 2010 at 9:40 pm

tomato

I have recently developed a mild love affair with Mediterranean food.  I happily could live off babaganoosh and pita bread.  Like any true love, it can be costly, and I have found myself eating out at Phoenicians and BFS Restaurant at least once a week.  As such, I felt that it was time I invested in a Mediterranean cookbook, which is how I ended up with The Mediterranean Vegan Kitchen.  I expect that this cookbook will make its way into the regular rotation.

My first meal made from this book was Zucchini-Lemon Couscous (p. 101) served with Sautéed Cherry Tomatoes with Mediterranean Herbs (p. 157).  The light bite of the lemon and the powerful flavor of the seasoning on the tomatoes really complimented each other.  Also, the couscous is a very dry dish and it goes very well with the juicy cherry tomatoes, which burst in your mouth on the first bite.

IMG_2060

Read more after the jump…

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Vegan Moussaka

In Main dish, Not As Easy on June 22, 2010 at 9:40 pm

Monday1

My Monday night supper was not exactly a quick meal but it was absolutely worth putting off dinner until 8:00.  It was a really fun meal to cook!

I cooked vegan moussaka, which really hit the spot.  Every bite of eggplant was better than the next.  The Italian spice definitely made this recipe, which I found on www.ethnicvegan.com.  The only variation that I made was that I used rice cheese instead of soy.

I served it with hummus and pita bread.

I highly recommend cruising over the Ethnic Vegan and checking out this recipe!  Superb!

My Seitan Tastes Like Seitan

In Staple Food Items on June 20, 2010 at 10:52 am

seitan loaf Oh Seitan, how do I love thee?  Let me count the ways.

  1. Your name sounds like Satan and allows me to make lots of super lame cool puns.
  2. You are packed with protein levels comparable to steak!
  3. Unlike steak, you contains no saturated fat or cholesterol.
  4. Also unlike steak, you are much lower in calories than steak, too!
  5. You are delicious and cruelty free!

Basically, it is a fabulous meat substitute and this chick absolutely loves it.  However, I do not like the cost- $5.00 for 8 oz definitely means that I cannot eat seitan regularly.  Or so I thought.

Lo and behold Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money by Robin Robertson.  I bought this fabulous book in preparation for graduate school and two years of poverty. I strongly recommend it! The author has tons of tips about saving money while still eating well. This includes a seitan recipe that Robertson says costs less tan 50 cents per serving.  I bought a lot of the ingredients from the bulk section of the co-op, which was way cheaper than buying them in the boxes… so it may have cost less than estimated.

See the ingredients, directions, and more pictures after the jump…

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Red Chile Asparagus and Quinoa

In Main dish on June 17, 2010 at 9:33 pm

Delicious and easy!

So it has been a few days since the last post- what a whirlwind!  Since I last posted, I have been to Pittsburgh and I found a fabulous apartment!  It is absolutely lovely and it makes me even more excited to begin grad school.  Unfortunately, I ended up getting a bit of a nasty cold and have been out of commission for a few days.  Never fear, I am all better and lots of cooking is about to commence!  I have major culinary plans for the next week.

Until then, here is a meal that I made last week when I was in a bit of a pinch.  It was quick, easy, nutritious, and delicious- my favorites!

Read more after the jump…

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‘Cado’ ‘n’ Cuc’ Sandwich

In Beyond Easy, Lunch, Sandwich on May 29, 2010 at 2:40 pm

This is not a recipe, per se, but rather instructions for making a darn tasty sandwich!

Guac Sandwhich

My lunch today consisted of one of the above sandwiches.

Ingredients for One Sandwich

  • 1 whole wheat, organic English muffin, toasted
  • 3 or 4 pieces of spinach
  • 3 or 4 slices of a peeled cucumber
  • 4 slices of avocado

Josh put cheese on his sandwich, which he said he really liked.

Tip: put the avocado on the top layer- the sandwich will be unstable if your put them lower on the sandwich.

Yes, every bite of an avocado is packed with fat and calories, but it is not bad fat. The nutritional benefits are outstanding!

I put the left over slices of avocado in a bag with lime juice so they will stay fresh.  Thinkin’ about making some tasty guacamole tomorrow!