What Can we Make for Lunch? Veggie Wraps!

Wraps of any kind make great lunches, and for the vegan and meater there's an added bonus in that you can customize each of yours to whatever your little hearts desire. Here is how my meat eater and I make ours.

Veggie Wraps

Servings: one
Prep Time: 20 minutes
Ingredients:

1 Spinach-herb tortilla/wrap shells
3 T. Hummus -- OR -- 3 T. Mayo
1/4 C. Arugula
1/8 C. (approx) Sprouts (any kind)

1/8 C. Sliced baby bella mushrooms
1/2 Chopped small tomato
1/4 Chopped avocado 
1/4 C. Cubed tofu -- OR -- two slices sandwich meat

Directions

Place each wrap/shell on a separate plate. Spread either the mayo or hummus on each as shown.











Add the remaining ingredients, spreading them out across the middle of the wrap.








Put tofu on the vegan's and sliced meat on the meat-eater's. Add a dash of salt and pepper to taste.








 
With your wrap positioned as shown, fold over the left side towards the middle.

Then fold the top side towards the middle and carefully roll the the wrap and hold together with a toothpick in the top.

The ingredients and how much or how little can easily be adjusted to fit the vegan's and meat eater's tastes -- which is why this is such a great lunch time meal. Serve up and enjoy!

Millhouse Steakhouse, Brunswick, Georgia

Brunswick, Georgia - This vegan foodie has been absent as of late, as I'm being relocated to the South.

I've been on the road the for the last week and am nearing my final destination in Savannah, Georgia.
So tonight, I've stopped in Brunswick, Georgia, an old historic town right along the Atlantic.

After eating a granola bar, soy latte, and sea salted almonds today, I was ready for a decent meal tonight.

I opted for the restaurant attached to the Holiday Inn I was staying at, the multiple award-winning Millhouse Steakhouse. After a long day on the road, the menu looked interesting enough to try.  And I left very full and satisfied.

Upon arriving I was automatically greeted with a baguette and garlic olive oil, plain olive oil, and Italian seasoning and olive oil.  This was a delightful array of appetizer options for the vegan.  The garlic and olive oil was by far my favorite with a great blend of garlic and sea salt -- a definite favorite.

There were a few vegan options for dinner, probably something I will have to get used to in the south. Zero vegan tapas or appetizer options but there were several vegetarian ones like Southwestern Queso Dip - southwest spices and cheddar cheese served with warm tortilla chips; Fried Mozzarella Marinara: fresh  whole milk mozzarella fried crispy, topped with warm marinara, served over house greens and tomato vinaigrette; Jumbo Stuffed Mushrooms: flash fried mushrooms, seasoned cream cheese and brandy, tossed in parmesan reggiano.

Dinner options for the lone vegan included Traditional Stir Fry, Fresh Lo Mein, Vegetable Lo Mein, and a "modified" Primavera.  I chose the modified Primavera.

Normally, it would include: Fresh asparagus, broccoli, tomatoes, snow peas, bell peppers, onions and scallions.  Sauteed with fresh herbs, lemons, butter, garlic, and white wine over parmesan linguine pasta.

I asked for the dish made sans butter, cream, cheese and suggested it just contain the pasta, veggies, and olive oil.

What I got was pretty good.  Asparagus, red bell peppers, broccoli, onions, snow peas, Italian seasoning and pasta.  It was lacking in the white wine and olive oil additions but I added a little olive oil from my bread dipping plate and a little salt and this was a fantastic meal.

This restaurant has a very sizable menu, unlike a lot of the other restaurants serving primarily seafood that I've been to in thesouth.  The Millhouse in Brunswick, or any of its other three locations in Georgian and Florida, are good options for the vegan and the avid meat eater to try out.  

I'm especially thankful to my waitress Mellisa for being so accommodating! 

This one is worth a try!

Corn & Black Bean Salsa

I credit this recipe to the wife of someone I worked with.  Its super quick and easy to make and a huge hit for tailgating and picnics (GO STATE!).  I made this for Jeff and myself last week and he just could not get enough of it!

Corn & Black Bean Salsa

Servings: Makes about 2 quarts of salsa

Prep time: 15 minutes

Ingredients: 

1-15 oz can Bush's Black Beans, drained

1-11 oz can white "shoepeg" corn, drained

1-14  oz. can diced tomatoes with basil, oregano and garlic

1-14 oz can diced tomatoes with mild chiles (or zesty chiles or jalapenos, depending on your "heat" preference). Do not drain the tomatoes.

3/4 cup diced sweet onion

1/2 cup bottled Italian salad dressing

Mix all together, cover and refrigerate for at least 1 1/2 hours, longer is better.  Stir and serve with tortilla chips.  I prefer blue corn chips.

The Iowa State Fair: Nothing Compares!

Vegan Oatmeal Raisin Cookies took 2nd place in 2010

It is State Fair time here in Iowa (August 9-19th) and that means this vegan food blogger is busy baking cookies, pies, and vegan entrees to enter in the Food Contests at the fair.

With 239 different divisions and numerous classes within each division there are probably a thousand different contest a person cold enter.

Everything from "Let's Cook with Turkey" (Division 151A) to "Kraft Kreations with Velveeta" (Division 76A) to "It's Soy Amazing" (Division 219, recipes made with soy) and "Vibrant Vegan" (Division 239A).

There's also numerous classes for canned preserves, jams, and conserves. No category for the freezer jams I make, probably because its super easy.

Recipes and pictures from State Fair Food entries to come ...

Easy Stuffed Mushrooms

Jeff and I went to his parent's house to celebrate his grandma's birthday, and Jeff's mom had found this recipe for Jeff to make.  It was super easy to adapt the recipe to suit both the vegan and the rest of the family. And after cooking on the grill, it was super delicious!

 

Stuffed Mushrooms

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

Ingredients:

6 "Stuffable sized" portabella mushrooms
1/2 C. Diced red onion
4 Cloves minced garlic
1/2 C. Sliced black olives
2 T. Lemon Juice
1 T. Minced fresh Oregano leaves
4 Minced fresh Basil leaves
2 T Olive oil

Adding the feta

Salt & Pepper to taste
1/2 C. Feta cheese

Directions:

Wash and shake off mushrooms and place them in a lightly oiled baking dish, baking sheet, or on foil, with tops down.


Mix all ingredients in a bowl except for the feta. 

Spoon heaps of the mixture into as many mushrooms as you want to be vegan.  You want the mushroom cavity to be full.  Mark those mushrooms with a toothpick (or kabob stick works too).

Stir in feta cheese to the remaining mixture.

Using heaping teaspoons, fill the remainder of the mushrooms.

Preheat oven or grill to 375 degrees.  Cook for 25 minutes until the mushrooms are tender and the insides are hot.

Vegan mushroom marked with the stick

These made a great appetizer that everyone enjoyed.  Let me know how yours turn out!

Sweet & Healthy PB Granola Treats

I was at Jeff's house one day, and while he was working, he declared he needed something sweet to eat.  Having nothing better to do, I looked in his bachelor-bare cupboards and found just enough ingredients to put together this sweet and healthy treat.

 

 

 

 

 

Sweet & Healthy PB Granola Treats

Prep time: 20 minutes
Servings: 20 treats

Ingredients

1 C. Peanut butter
1/2 C. Brown sugar
3 T. Honey
2 tsp. Cinnamon 
1 C. Shredded sweetend coconut
1/2 C. Dried cranberries
2 C. Oats
1/3 C. Finely chopped nuts (optional)

 Directions 

Put peanut butter in large bowl and microwave for 30 seconds.  Mix in the remaining ingredients in the order listed. Use a spoon to scoop mixture and form two-inch balls. Place on a sheet or in a sealed container. 

These are super easy to make and very addicting.  This batch did not last long at all, and Jeff has even made them himself!

Welcome to Iowa, Whole Foods!

The first Whole Foods store in Iowa opened today (18 July, 2010) in West Des Moines. From everything I heard and read it was a huge success and insanely busy all day long.

I went to a Whole Foods for the first time when I was visiting my aunt & uncle in Boulder (I was probably high-school aged).  I was a relatively new vegan then was enthralled by all the vegan food options Whole Foods provided -- not just in the aisles but also in the deli and bakery.  I am certain I packed on a few pounds that trip.

When I got back to Iowa I remember I sat down at my computer, looked up Whole Foods' corporate headquarters and wrote them a letter.  Whole Foods needed to come to Iowa. I recall talking up all the great things about the state - fields full of soybeans from which all kinds of vegan and vegetarian products are made.

Today after work, I drove over to the new store to check it out. Weary of crowd of people just trying to get in the door, I cautiously ventured in.

I went straight to the deli and bakery to make sure it was like all other Whole Foods Stores.  The deli and salad bar may have been a few selections smaller than other whole foods. No smoothie bar.  And I was a bit disappointed in the bakery, but granted, it was the end of the day.

There were not the usual amount of vegan bakery items.  There was a vegan blueberry muffin, which I bought for $2.39 and was concluded it was delicious upon consumption.

I picked several prepared vegan salads from the salad bar, 0.96 pounds worth to be exact, at $7.99/pound for anything you put in the recycled card board containers. The food is very fresh and it is all kept very clean. It is also infinitely healthy with the variety of fruits, veggies, and grains they use.

I was mostly comparing prices because the local Hy-Vee food stores here do as good a job as any stocking vegan and vegetarian products. Veganaise mayo was $4.99 - about a dollar more at HyVee; Tofutti Better than Sour Cream was $2.69 is about what it is at HyVee; one liter of Whole Foods brand olive oil for $5.49!

So we welcome Whole Foods to Iowa, 10 years after I wrote them that letter making the case for a store here.  I'm under no illusions anyone ever even read my letter. I firmly believe, however, they will quickly see that Iowa was a great choice.

Its Hot! How About Some Ice Cream?

As I left drill last Saturday, I was like, "Oh man, it's hot." It was 100 degrees at the bank and 113 in my car.  Naturally, I was also hungry at 4:00 in the afternoon, and I had run 4 miles for PT that morning; so I thought, "I deserve ice cream." Vegan ice cream of course.

I don't eat vegan ice cream often. Don't get me wrong, its delicious - which is why I try to avoid it.

When I got to the local grocery store, I found these little bites of heaven (right):

Rice Dream Bites. I've never tried these before but they were thrown in the basket, along with a pint of Tofutti brand Butter Pecan.

The Rice Dream Bites didn't all make it home. [I'm aware, my nails did not meet the standards of AR 670-1 that drill weekend -- which consisted of  me and four other dudes doing PT and mandatory online training].

Rice Dream Bites are 1 inch bites of "ice rice-cream" covered in chocolate - like itty bitty chocolate-covered ice cream nugget on a stick, minus the stick.

And they were glorious. 

Creamy melting ice cream centers covered in chocolate shells exactly hit the spot. Didn't taste like fake anything, and the ice cream didn't taste like frozen ice water.

Nutrition Info
1 Serving = 15 pieces (67g) = 220 calories
15 grams, 23 % total fat
10 grams, 50%  saturated fat
0 mg Cholesterol
1 gram protein

-- First time in a LONG time I've seen any amount of saturated fat on anything I eat! Yikes! It likely mostely comes from the coconut oil in the yummy chocolate coating though.


I have never tried the Rice Dream before but do LOVE the Soy Dream brand -- absolute best soy ice cream I've ever had.  My parents served Soy Dream Strawberry Swirl at my high school grad party and I served it to my non-vegan friends for my Quarter Century Crisis Birthday party -- and it was a huge hit.

My all time favorite ice cream flavor is Butter Pecan - and Soy Dream makes a fantastic one.  Soy Dream brand seems to be (erroneously) slowly disappearing from the stores so last Saturday at the store I came face to face with a pint of Tofutti Butter Pecan.

Again, having run 4 miles in 90 degree heat that morning, I justified the purchase.

Tofutti "Better Pecan," as its called, looked smelled, scooped fantastically like real ice cream.  It's butter pecan flavor is fantastic. Its creamy, melts nicely.

Nutrition Info

1 serving = 250 calories for 1/2 cup. 

4servings per container

15 grams or 23 % of your daily allowance of fat; 

3 grams or 15 % of your daily saturated fat

23 grams sugar  

2 grams protein

0 mg cholesterol (its vegan!)

However, it had just a hint of that sort of gummy, sea-weed collagen taste-texture.

My only recent comparison, is again, Soy Dream, which is a thoroughly creamy-ice cream taste and texture through and through.

Two days later however, and the Tofutti "Better Pecan" is gone. And not because the trash guy came today.

In conclusion, the Rice Dream Bites were indeed dreamy, and the Tofutti ice cream was OK but not may favorite.

Vegan Cheese Cake

I warned my meat eater this was not like regular cheesecake, but the closest I've come to developing something like it over the last ~ 10 years I've been experimenting.  He agreed, it wasn't quite like cheesecake, maybe more like custard -- but -- it was wonderful!

Vegan Cheesecake with Berry Sauce

Servings: 10
Prep time: 1 hour
Ingredients:

1 Keebler, pre-made, graham cracker crust
1, 8 oz. Container, Tofutti Better than Cream Cheese
1/2 pkg. Firm silken tofu
3 T. Lemon Juice
2 T. Maple syrup
3 T. Cornstarch
1 T. Vanilla

Put all ingredients in a food processor or blender and blend until creamy and smooth.  Pour into graham cracker crust. Bake in preheated oven at 350 degrees for 50 minutes, or until cracks appear at in the center of the top of the cheesecake.

Berry Sauce

1 1/2 C. Sugar
2 C. Strawberries, sliced
1 C. Blueberries
Splash red wine

Cook all ingredients in saucepan over med-high heat. Let boil for 5 minutes then remove from heat and cool.

 ***

Remove cheesecake from oven, let cool completely and refrigerate at least 1 hour or over night. Put one slice on a plate and pour Berry Sauce over it and serve.

Delicious!