Tonight the omnivore and I are making vegan Indian dinner for his parents. His mom is in charge of bread, and I've already been informed that there is one egg in the naan she's making, about which my omnivore said "it's just one egg in the whole batch, that's barely any in each individual naan piece..." Grrr.
My dish is saag paneer (tofu), which I made vegan/vaguely followed from an epicurious recipe
Saag tofu
3 large bunches of fresh spinach (I'm sure you can use frozen too)
1 onion diced
3 garlic cloves diced
1 jalapeno diced
2-3 tsp cumin
1/4 tsp cayenne
1/4 tsp pumpkin pie spice (I didn't have ginger or nutmeg so this was the closest I could get)
2 tbsp water
1/2 a brick of tofu, cubed small after pressing
2 tbsp veggie oil or earth balance
1/2 cup or so of canned coconut milk (though if I could do it over, I would make my own cashew cream)
1/2 container of single serving plain soy yogurt
salt to taste
Tofu:
1. Boil salted water.
2. Once boiling, add the cubed tofu and turn off heat.
3. Let it sit for 5 minutes.
4. Drain and set aside
Spinach
1. Separate the leaves and the stems, wash leaves well.
2. Wilt the spinach in a pan.
3. Place wilted spinach on a cutting board and chop finely.
4. Leave to cool, after which the spinach must be drained
Everything else:
1. Saute diced onions and garlic in oil.
2. Add spices and water.
3. Simmer for 5ish minutes
4. Remove onto cutting board and chop as finely as you can (or if you have a food processor handy, use that)
5. Add the spinach to the garlic-onion paste in the frying pan, and add coconut milk and tofu.
6. simmer for 5 minutes
7. Add yogurt
8. Salt and respice to taste (be careful!)
let it simmer until ready to serve.
The Omnivore made dahl.
It should all be tasty.
- Hanna
Sunday, January 8, 2012
Saturday, January 7, 2012
Bad vegan!!!
I'm back! and I must confess that I've been a TERRIBLE vegan. In late August I moved to Washington DC where I'll be continuing my dissertation research at the NIH, and for some reason, I'm finding it uber difficult to be vegan here. The holidays only worsened the problem because I decided not to be a pain in the ass and I basically ate anything that people put in front of me (I stayed vegetarian though). I ate mashed potatoes with cream and butter, gnocchi and gorgonzola (a personal favorite of mine), cheese enchiladas, ricotta tart, pirogis with sour cream (I don't like tofutti), and basically as much cheese as I could down. As a consequence, I've gained almost 20 pounds and I don't fit my pants any more. The holidays are over now, and because I feel like shit, I've decided that I should get back to my healthy vegan lifestyle. I've done really well for the last 3 days since returning from holiday vacation, and I expect to do well from now on. My partner seems to be on board, and I've asked him not to offer me food that isn't vegan because if I wasn't offered it I probably wouldn't have the impulse to say yes. It's really tough being vegan and dating an omnivore. I've also decided to stockpile healthy vegan snacks at work because there aren't many healthy or vegan options from the convenience store at the NIH even though the place is supposed to be dedicated to health! I bought larabars, walnuts, sesame sticks and carob and spirulina chunks, which should keep me well nourished. Here's hoping I can stick with it because I really do feel healthier and happier when I eat thoughtfully.
This week, I'll be posting about the following items from my vegan menu:
Enchiladas with roast veggies
Latkes
Saag paneer and dahl
and more...
This week, I'll be posting about the following items from my vegan menu:
Enchiladas with roast veggies
Latkes
Saag paneer and dahl
and more...
Saturday, July 16, 2011
Best Pancakes EVER!!
I had a hankerin for some delicious pancakes and I've trying to find a way to use my coconut oil. I did a search online for pancakes and I looked in Vegan Brunch, and came up with the following recipe which is kind of a combination of those I saw.
Pancakes-
1 cup all-purpose flour
4 tsp baking powder
1/4 tsp salt
2 tbsp melted coconut oil
1 1/2 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp maple syrup.
1. Combine dry ingredients.
2. Combine wet ingredients and then add them to the dry.
3. Mix well, try to eliminate clumps.
4. In a heated skillet, spoon out about 1/4 cup of batter.
5. Once you see tons of bubbles and it seems cooked.
6. Enjoy!!
Pancakes-
1 cup all-purpose flour
4 tsp baking powder
1/4 tsp salt
2 tbsp melted coconut oil
1 1/2 cup non-dairy milk
1/2 tsp vanilla extract
2 tsp maple syrup.
1. Combine dry ingredients.
2. Combine wet ingredients and then add them to the dry.
3. Mix well, try to eliminate clumps.
4. In a heated skillet, spoon out about 1/4 cup of batter.
5. Once you see tons of bubbles and it seems cooked.
6. Enjoy!!
Friday, June 17, 2011
cooking up a storn: zucchini curry pasta, lemon poppy seed muffins and other favorites
My mom is here to visit! Which has given me the perfect opportunity to cook! So far I've made quesadillas, zucchini curry pasta and lemon poppy seed muffins. The zucchini curry pasta is a veganization of a dish that my host mother in Florence had made.
Zucchini curry pasta-
1-2 tbsp olive oil
1 big clove of garlic, crushed and diced
1 zucchini sliced thin and chopped into quarters
1/4-1/2 cup coconut milk (in a can)
200-300 grams of penne pasta
2-5 tsp curry powder
Heat the oil over medium, and saute the garlic, then add the zucchini. At the same time boil well salted water, and add the penne to the boiling water. Once the zucchini are close to being completely cooked, add the coconut milk and the curry powder. Stir well for about 5 minutes. Turn the heat down on the zuchs until the penne is done. After draining the pasta, add it to the curry and turn up the heat briefly while mixing the pasta in. Turn off the heat and serve!
Lemon Poppy Seed Muffins (from Vegan Brunch)-
2 cups all purpose flour
2/3 cups sugar
1 tbsp baking powder
2 tbsp poppy seeds
1/2 tsp salt
3/4 cup vegan milk of some type
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tbsp lemon zest
2 tsp vanilla extract
Preheat oven to 375 degrees. Mix all dry ingredients together, then make a hole in the middle and add the wet ingredients in the middle. Stir together. Fill muffin tins and bake for 23-27 minutes.
Zucchini curry pasta-
1-2 tbsp olive oil
1 big clove of garlic, crushed and diced
1 zucchini sliced thin and chopped into quarters
1/4-1/2 cup coconut milk (in a can)
200-300 grams of penne pasta
2-5 tsp curry powder
Heat the oil over medium, and saute the garlic, then add the zucchini. At the same time boil well salted water, and add the penne to the boiling water. Once the zucchini are close to being completely cooked, add the coconut milk and the curry powder. Stir well for about 5 minutes. Turn the heat down on the zuchs until the penne is done. After draining the pasta, add it to the curry and turn up the heat briefly while mixing the pasta in. Turn off the heat and serve!
Lemon Poppy Seed Muffins (from Vegan Brunch)-
2 cups all purpose flour
2/3 cups sugar
1 tbsp baking powder
2 tbsp poppy seeds
1/2 tsp salt
3/4 cup vegan milk of some type
1/4 cup fresh lemon juice
1/2 cup canola oil
2 tbsp lemon zest
2 tsp vanilla extract
Preheat oven to 375 degrees. Mix all dry ingredients together, then make a hole in the middle and add the wet ingredients in the middle. Stir together. Fill muffin tins and bake for 23-27 minutes.
Thursday, March 31, 2011
pierogies!
Yesterday I once again had a crazy craving for pierogies, and thanks to my vegan friend Nicole's awesome blog, I was given the means and the drive to make them. As soon as I saw how easy it could be, I headed over to Whole Foods where I purchased potatoes, apple sauce, vegan sour cream, which were the only three ingredients I lacked. I couldn't find the wrappers that Nicole used, so I had to make my own dough which was modified from epicurious. I used too big of a template to cut the dough and mine were huge, but they were really delicious. I'll try to post a picture later today.
Pierogies!
Dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
2 teaspoons vegetable oil
1 teaspoon salt
Put flour in a large shallow bowl and make a well in center. In a separate bowl, beat water, egg, oil, and salt. Pour mix into the center of the flour and stir with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature ~1 hour.
Filling:
1.5 pounds potatoes, peeled and cut into chunks
1/4 cup margarine
2-3 Tbsp. soymilkttt
1 onion, finely chopped
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
Peel and chop the potatoes. Bring a pot of water to boil and boil potatoes until they can easily be pierced with a fork. While they are boiling, saute chopped onion with margarine, be careful not to burn. When potatoes are done, drain the water from the saucepan, add the sauteed onion, with the margarine and all liquid in the pan, to the potatoes. Add the soymilk, salt and pepper and mash.
Roll dough out until it is about 1/4 of an inch thick. Use a cup with a small opening or another small round object to cut out circles. Roll each of those circles out until they are reasonably thin. You want to shoot for a 3-4 inch diameter circle.
Fill a small bowl with warm water. To make the pierogies, lay out one dough circle, add a heaping spoonfull of your filling of choice. Wet your fingers with the warm water and use them to wet the inside edges of the dough. Fold the dough over to make a half-moon shape and press down with a fork or fingers to seal. Repeat until all the dough is used up. You can freeze the extras.
In a large sauce pan bring water to a rolling boil. Carefully lower about 6 pierogies at a time into the water and boil until they float, about 3 minutes. When done, dry them briefly and then fry them quickly in canola oil so they brown on the outside.
Voila
Oh, and BTW, we're back together.
Pierogies!
Dough
3 cups all-purpose flour plus additional for kneading
1 cup water
1 flax egg (1 tbsp ground flax + 2 tbsp warm water)
2 teaspoons vegetable oil
1 teaspoon salt
Put flour in a large shallow bowl and make a well in center. In a separate bowl, beat water, egg, oil, and salt. Pour mix into the center of the flour and stir with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature ~1 hour.
Filling:
1.5 pounds potatoes, peeled and cut into chunks
1/4 cup margarine
2-3 Tbsp. soymilkttt
1 onion, finely chopped
1/2 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
Peel and chop the potatoes. Bring a pot of water to boil and boil potatoes until they can easily be pierced with a fork. While they are boiling, saute chopped onion with margarine, be careful not to burn. When potatoes are done, drain the water from the saucepan, add the sauteed onion, with the margarine and all liquid in the pan, to the potatoes. Add the soymilk, salt and pepper and mash.
Roll dough out until it is about 1/4 of an inch thick. Use a cup with a small opening or another small round object to cut out circles. Roll each of those circles out until they are reasonably thin. You want to shoot for a 3-4 inch diameter circle.
Fill a small bowl with warm water. To make the pierogies, lay out one dough circle, add a heaping spoonfull of your filling of choice. Wet your fingers with the warm water and use them to wet the inside edges of the dough. Fold the dough over to make a half-moon shape and press down with a fork or fingers to seal. Repeat until all the dough is used up. You can freeze the extras.
In a large sauce pan bring water to a rolling boil. Carefully lower about 6 pierogies at a time into the water and boil until they float, about 3 minutes. When done, dry them briefly and then fry them quickly in canola oil so they brown on the outside.
Voila
Oh, and BTW, we're back together.
Friday, March 25, 2011
Saturday, March 19, 2011
cutting my hair
It's time for a change. I'm getting it professionally cut on Tuesday, but I did this today so that I'd HAVE to go through with it on Tuesday.
Friday, March 18, 2011
It's over.
Where do you go with your broken heart in tow
What do you do with the left over you
And how do you know, when to let go
Where does the good go, where does the good go
Look me in the eye and tell me you don't find me attractive
Look me in the heart and tell me you won't go
Look me in the eye and promise no love's like our love
Look me in the heart and unbreak broken, it won't happen
It's love that leaves and breaks the seal of always thinking you would be
Real happy and healthy, strong and calm, where does the good go
Where does the good go
Where do you go when you're in love and the world knows
How do you live so happily while I am sad and broken down
What do you say it's up for grabs now that you're on your way down
Where does the good go, where does the good go.
(Tegan and Sara- Where does the good go)
What do you do with the left over you
And how do you know, when to let go
Where does the good go, where does the good go
Look me in the eye and tell me you don't find me attractive
Look me in the heart and tell me you won't go
Look me in the eye and promise no love's like our love
Look me in the heart and unbreak broken, it won't happen
It's love that leaves and breaks the seal of always thinking you would be
Real happy and healthy, strong and calm, where does the good go
Where does the good go
Where do you go when you're in love and the world knows
How do you live so happily while I am sad and broken down
What do you say it's up for grabs now that you're on your way down
Where does the good go, where does the good go.
(Tegan and Sara- Where does the good go)
Wednesday, March 16, 2011
resolve
I'm back after a long hiatus. Dating a non-vegan has meant that I haven't been cooking much because I don't know how/don't want to cook meat, and he wants it. That means we eat out a lot, and my body is REALLY unhappy with that. I feel gross because I know that everything I'm consuming is loaded with fat and salt, and I've decided I can't live like this. I reminded myself today that I love to cook and live vegan, and I've resolved to make my diet a priority once again. No more meals out. No more compromising on what I know is good for me. Which means more whole foods. More healthy options. On this week's menu we have: coconut BLTs, tacos (boring, but so yummy), broccoli pesto quinoa, real fresh pesto pizza with tomatoes and kale (and maybe egg plant), and as always lots of kale and watercress salad yummyness. I'm packing myself snacks too like I did last semester so that I'm not tempted to get a cupcake as a snack. I will also be going back to eating fruit for breakfast and hitting the gym/the street before heading to work. No more excuses.
I'm ordering myself copies of Skinny Bitch and The China Study so that I can remind myself why I'm doing this. I'm going to watch Dr. Neal Barnards lectures again, too. It's easy to forget that I'm doing what's best for my body when the people closest to me make me question the validity of my choice. This is the healthiest thing, and I will keep it up.
I'm ordering myself copies of Skinny Bitch and The China Study so that I can remind myself why I'm doing this. I'm going to watch Dr. Neal Barnards lectures again, too. It's easy to forget that I'm doing what's best for my body when the people closest to me make me question the validity of my choice. This is the healthiest thing, and I will keep it up.
Monday, January 31, 2011
Spanakopita
Last night I made spanakopita for dinners. Something delicious.
2 tbsp olive oil
1 package (16oz) chopped spinach (thawed and drained)
1 medium onion, diced
2 cloves of garlic, minced
1/4 cup parsley, minced
1/2 package of drained and pressed firm tofu.
3 tbsp nutritional yeast
salt
pepper
Filo dough (thawed well in advance)
1 cup margarine, melted
1. Begin by sauteing onions and garlic.
2. Add parlsey, saute another minute
3. Add spinach, and lower temperature.
4. While spinach is cooking, crumble tofu by pressing it with a fork.
5. Add salt, pepper, and nutritional yeast to the tofu.
6. Turn off heat to spinach and mix in the tofu mixture. preheat oven to 400F
7. in a casserole dish, place the first sheet of filo dough, brush on margarine, repeat for 3 layers.
8. Add half of the spinach mixture.
9. Add three more layers of filo dough/margarine.
10. add the rest of the spinach mixture.
11. Add final 3 layers of filo dough/margarine.
12. Cook for ~20 minutes or until filo dough is golden and crispy.
Wednesday, January 19, 2011
difficulty
I'm having a particularly hard time being vegan these days. I'm eating well, as in, I'm getting all of my necessary nutrients, but I really want to eat fish and cheese. really really. I'm getting tired of not being able to participate in meals in full.
Saturday, January 15, 2011
cheese craving
This is one of the first times I've seriously craved cheese. And it's bad. I don't think I've ever wanted gorgonzola more than I do right now.
Monday, January 10, 2011
brunch
There is to be a brunch next weekend. I will be making these cinnamon buns from vegan yum yum
Monday, January 3, 2011
canadians love veganism
Adrian and I finally made it to Montreal after a bit of a hang up involving us being poor students and a rental car company wanting money. We didn't end up leaving until saturday, but we made the best of our last day in Providence. We went to this awesome vegan friendly restaurant, Julian's on the west side where I had orange vanilla French toast and eggs benedict, we went ice skating, and we got 
to dress up all fancy like for a fun new years eve party with our friends. So then on Saturday we finally left the smallest state in the Union, and here we are! I've been eating incredible vegan food since getting here: Adrian's Grandmother made me delicious vegan dinner on Saturday, yesterday for lunch we went to an amazing raw vegan spot called Crudessence, and then last night we went to delicious indian food. Crudessence was so cool. We started with fiesta nachos with guacamole and house made cashew sour cream, Adrian had a juice with beats, ginger, and carrots and I had a house made kombucha with hibiscus which was fantastic. For the main, Adrian had a crepe with pistachio pesto, capers, tomatoes and spinach and I had the pesto sandwich with sprouts, avocado and apple. The bread was amazing. It was just a bunch of grains and seeds all pressed together basically. it was mind blowing. And we ended with chais and chocolate. amazing. amazing. amazing.
We then went to the art museum to see the Otto Dix show, for which Adrian's awesome grandma had gotten us tickets. She also gave us a tour because she's a docent.
In the contemporary section, there was a really awesome acrilc painting of a baroque hall that was the coolest. I wanted to steel it. (The photo is of me just after this really adorable little girl came up to me looking at this painting and said "THIS ONE IS MY FAVORITE!!!!!!" it was super cute.)
Finally, we had great indian for dinner with Adrian's friend Tyler and his boyfriend, Drew, and after we went for good local beers at a spot called Else's.
Great weekend!
to dress up all fancy like for a fun new years eve party with our friends. So then on Saturday we finally left the smallest state in the Union, and here we are! I've been eating incredible vegan food since getting here: Adrian's Grandmother made me delicious vegan dinner on Saturday, yesterday for lunch we went to an amazing raw vegan spot called Crudessence, and then last night we went to delicious indian food. Crudessence was so cool. We started with fiesta nachos with guacamole and house made cashew sour cream, Adrian had a juice with beats, ginger, and carrots and I had a house made kombucha with hibiscus which was fantastic. For the main, Adrian had a crepe with pistachio pesto, capers, tomatoes and spinach and I had the pesto sandwich with sprouts, avocado and apple. The bread was amazing. It was just a bunch of grains and seeds all pressed together basically. it was mind blowing. And we ended with chais and chocolate. amazing. amazing. amazing.We then went to the art museum to see the Otto Dix show, for which Adrian's awesome grandma had gotten us tickets. She also gave us a tour because she's a docent.
In the contemporary section, there was a really awesome acrilc painting of a baroque hall that was the coolest. I wanted to steel it. (The photo is of me just after this really adorable little girl came up to me looking at this painting and said "THIS ONE IS MY FAVORITE!!!!!!" it was super cute.)Finally, we had great indian for dinner with Adrian's friend Tyler and his boyfriend, Drew, and after we went for good local beers at a spot called Else's.
Great weekend!
Thursday, December 30, 2010
Montreal or bust
Adrian and I are taking off for the great white north. Why did I agree to go to Canada in December/January?!?!?!
Wednesday, December 22, 2010
eating poorly
I've been eating really poorly since finals started. I haven't really cooked in weeks and I am really feeling it. The boyfriend made something delicious though, so that's the recipe I'm posting. Dating him is making it hard to stay vegan. He buys delicious cheeses. I'm going to try to stay strong though.
Mushroom Risotto-
1 cup arborio rice
4-5 cups vegetable broth (you probably don't really need that much, but it's better to have too much than too little)
1 onion, chopped
1/2 package of baby bella mushrooms, sliced
1/2 package of porcini, sliced
1 dry morel, sliced
1 sun dried tomato, chopped up
salt
1. Bring the vegetable broth to a boil, then reduce heat and leave to simmer.
2. While water is heating, lightly saute the fresh mushrooms
3. Put the dry rice and onions into a large skillet or sauce pot, and put over low-medium heat.
4. Add one ladle of broth to the dry rice, cook until most of it is absorbed into rice, stirring frequently. Repeat twice.
5. Add the mushrooms and sun dried tomatoes.
6. Add another ladle of broth, and repeat until rice is cooked.
Anyway, despite not eating well, I've been having a great week. This weekend was particularly great: I finished my first semester of my PhD, saw Tron Legacy completely stoned, went to Northampton where I saw Abby and Charlie, bought Adrian a watch, saw Harry Potter 7, got a blender for x-mas, and got a hair cut. It was a great weekend, and then today I discovered peppermint chocolate soy milk and it blew my mind.
I also made delicious smoothies and pesto in my new blender.
Smoothie-
1 cup frozen strawberries
1 cup frozen mangos
2 bananas
1 tbsp vegan vanilla ice cream
1 1/2 tsp powdered spirulina
1 cup water or vegan milk
Put it all in the awesome blender that Adrian got me, and liquify. Warning: It will be green.
Pesto
3 cups basil
5 cloves of garlic
1/2 cup sun flower seeds or walnuts
1/2 cup nutritional yeast
1/2 cup olive oil
1 tsp salt
Put the basil, garlic, sunflower seeds, nutritional yeast, salt in the food processing attachment on the awesome new blender I got, and process first on a low setting and then move up. After the other ingredients are well processed, add the olive oil and process again for a short time. Freeze the pesto you don't end up using (which should be almost all of it).
Happy Holidays!!
Mushroom Risotto-
1 cup arborio rice
4-5 cups vegetable broth (you probably don't really need that much, but it's better to have too much than too little)
1 onion, chopped
1/2 package of baby bella mushrooms, sliced
1/2 package of porcini, sliced
1 dry morel, sliced
1 sun dried tomato, chopped up
salt
1. Bring the vegetable broth to a boil, then reduce heat and leave to simmer.
2. While water is heating, lightly saute the fresh mushrooms
3. Put the dry rice and onions into a large skillet or sauce pot, and put over low-medium heat.
4. Add one ladle of broth to the dry rice, cook until most of it is absorbed into rice, stirring frequently. Repeat twice.
5. Add the mushrooms and sun dried tomatoes.
6. Add another ladle of broth, and repeat until rice is cooked.
Anyway, despite not eating well, I've been having a great week. This weekend was particularly great: I finished my first semester of my PhD, saw Tron Legacy completely stoned, went to Northampton where I saw Abby and Charlie, bought Adrian a watch, saw Harry Potter 7, got a blender for x-mas, and got a hair cut. It was a great weekend, and then today I discovered peppermint chocolate soy milk and it blew my mind.
I also made delicious smoothies and pesto in my new blender.
Smoothie-
1 cup frozen strawberries
1 cup frozen mangos
2 bananas
1 tbsp vegan vanilla ice cream
1 1/2 tsp powdered spirulina
1 cup water or vegan milk
Put it all in the awesome blender that Adrian got me, and liquify. Warning: It will be green.
Pesto
3 cups basil
5 cloves of garlic
1/2 cup sun flower seeds or walnuts
1/2 cup nutritional yeast
1/2 cup olive oil
1 tsp salt
Put the basil, garlic, sunflower seeds, nutritional yeast, salt in the food processing attachment on the awesome new blender I got, and process first on a low setting and then move up. After the other ingredients are well processed, add the olive oil and process again for a short time. Freeze the pesto you don't end up using (which should be almost all of it).
Happy Holidays!!
Monday, December 13, 2010
You can take the girl out of Texas... and you can take Texas out of the girl, too, actually...
Sometimes I wonder what my life would have been like if I had never left Texas. I miss it, sure, but I don't really like to think about that.
Thursday, December 9, 2010
Monday, December 6, 2010
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