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VeganMoFo: What I Ate Wednesday

For today’s What I Ate Wednesday post I’m changing up. The last two weeks I posted what I actually ate that specific Wednesday which accumulated to 3 posts in a single day.  I’m a little under the weather today so I’m going to do a Jersey Shore edition of WIAW. 

Tents at Ocean Grove NJ

We spend a week every summer in Ocean Grove, NJ. Its only an hour away from our home and it’s perfect. While we don’t stay in the tents pictured above, there is a 20 year waiting list for one, they are easily recognizable to anyone who’s been to OG. 

I’ve been going down to OG for over 10 years now and so much has changed in the way a vegan/vegetarian can eat. Its been very exciting to see the changes that are happening to the area. Every year there is something new! I find myself bringing down less and less food since there is so much more for me to order at the local restaurants in the area. 

Vacation Brunch: vegan chickpea salad wrap

In the town of OG is a little breakfast/lunch place called The Starving Artist at Day’s. In the past few years they have added a few vegan items to their menu. I alway’s get the Chickpea Wrap. Its your classic mashed chickpea and veganaise salad. Its a real treat to be able to order something here besides a bowl of oatmeal! 

Soy Mint Chocolate Chip at Days in Ocean Grove. #vegan

The Day’s part of the Starving Artist is open at day and night and serves ice cream. They have a great selection of dairy free Sorbets with flavors like Blood Orange, Mango and a Cabernet “something” can’t remember. :) They also have 3-4 vegan ice creams! I alway’s get the Mint Chip. Its perfect. I tried the Cookie Dough one day and while it was good. The Mint Chip is superior. 

Yesterday's dinner. Korean Tofu Tacos from Mogo on the Asbury Park Boardwalk #vegan

Next to OG is Asbury Park. Thing have really exploded there on the vegan scene! An all vegan grocery is in the process of opening and they have an ice cream shop that serves vegan ice cream as well. There also a Day’s Ice Cream on the boardwalk! My favorite boardwalk place in AP is MOGO. Its a Korean Taco place that I’ve talked about before on here. I stopped there again this particular vacation for more tacos, of course. 

Love this place!

Off the boardwalk is Porta. They have 2 vegan pizza’s and a vegan pasta dish. I alway’s go for the pizza! My husband had the pasta this summer and it was delicious. 

Soul Seitan from Kayas Kitchen. Our annual meal there during vacation. So good! #vegan

We alway’s eat at Kaya’s Kitchen in Belmar, which is about 3 towns away. Its alway’s delicious and they have a wide variety of things to choose from even though they downsized their menu. There is definitely something for everyone here. I love the Soul Seitan dinner: Breaded gluten, mashed potatoes, gravy and seasoned veggies. I ate it all!

My husband ordered the dish named Lion of Judah. Cool name and delicious dish. I might even consider ordering it. The dish is made with chucks of lentil loaf, veggies, two type of beans and spicy jamaican mango sauce! 

For appetizers we had the Tempeh Buffalo Wings. It might be the most perfectly prepared tempeh ever! We alway’s get their Seitan Ribs. The BBQ sauce on the ribs is so tasty. 

There were so many other places that I wanted to try out but didn’t get to. Since it’s only an hour away we will hopefully get down there this fall/winter to eat at some of the newer places which I will of course write all about here! 

VeganMoFo: Spaghetti Aglio E Olio {Recipe}

Aglio E Olio recipe #vegan www.good-good-things.com

We are big pasta eaters. I would like to eat less but with the kids and all their activities sometimes it’s the easy way out when I haven’t preplanned our weekly menu or we don’t get home from Musical Theater class until 7:30 at night. (They are teaching my daughter songs from the movie Hairspray…I’m so excited!)

The quickest pasta recipe I have is for Aglio E Olio which is Garlic and Oil. I alway’s have these ingredients on hand. If I don’t then I deem it impossible to make anything for dinner and we get Thai take out that night. I use garlic, oil and red pepper flakes in almost everything I make. 

One clove of garlic! (Elephant Garlic)

What was fun when making my lastest Aglio E Olio dinner is that I used Elephant Garlic. Have you ever seen the cloves of Elephant Garlic? They are humungous! The clove pictured above would easily equal 6 regular sized garlic cloves. I had to quarter the clove before thinly slicing it. I used another clove last night for a different dinner and could actually small dice it like an onion! Crazy! 

I hope you enjoy my recipe!

Spaghetti Aglio E Olio
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Ingredients
  1. 1 pound spaghetti
  2. 1/4 cup olive oil
  3. 6-8 cloves garlic, thinly sliced
  4. 1 teaspoon red pepper flakes
  5. 1/4 cup fresh basil, thinly sliced
  6. Salt and Pepper to taste
  7. lemon zest (optional)
Instructions
  1. Cook spaghetti according to the directions on the package.
  2. Heat the oil in a large saute pan over medium heat and add the garlic. Stir semi-constantly making sure not to burn the garlic. Cook for 3 minutes and then add the red pepper flakes.
  3. Lower the heat to a lowest flame and cook for 10 minutes, stirring occasionally, until the garlic is soft and slightly browned.
  4. Add the cooked pasta to the saute pan and combine with the oil and garlic.
  5. Stir in the basil and season with salt and pepper.
  6. Transfer to a serving dish and zest a lemon over the top.
  7. Serve immediately!
Notes
  1. I sometimes like to sprinkle some Nutritional Yeast on top to give the dish a cheesy element. My kids always add the Nooch to theirs!
good good things http://good-good-things.com/

VeganMoFo: What I Ate Wednesday (Post 1)

Breakfast: toasted bagel, EB, Nooch, Upton's Seitan Bacon, tomato. #vegan #veganmofo #veganmofo2014 #veganfoodshare  www.good-good-things.com

Breakfast

Last Wednesday I posted 3 times throughout the day for What I Ate (That) Wednesday. It was fun and a bit challenging. I’ll admit to eating better that day then I do most days. :) I’ll be doing the same today with 2-3 posts. 

I of course tried to start my day off with my Cold Brew Coffee. Unfortunately I bought a new container of Almond Milk yesterday and found it open this morning. No one remembers opening it! I felt like I might have so I used it anyway in my Iced Coffee but the first small sip tasted so weird I had to dump the whole thing. So I’ll be off to Starbucks in a bit. I have a free drink waiting there for me on my gold card. 

We had a midweek treat for breakfast today. I picked us up some bagels at Fairway yesterday. My 3 family members ate theirs with EB and Nooch. I had mine with EB, Nooch, Upton’s Naturals Seitan Bacon and Sliced Tomato. It was delicious and I’m ready for the rest of the day now. 

Now I’m off to get that coffee! 

See you later this afternoon!

VeganMoFo: Cold Brew Coffee {Recipe}

This post is kind of out of season depending on what type of coffee drinker you are. Like I’ve mentioned in the past week or so I drink my coffee iced almost exclusively. I never buy a Hot Coffee at a coffee shop. The only time I drink it hot is the occasional time at home that I don’t have cold coffee waiting for me in the fridge. 

My favorite way to make coffee is the Cold Brew Method. You need to think ahead with this method because it needs to brew for at least 12 hours. I like to start it in the early evening so by the time I wake up in the morning it’s ready to go after it’s been strained. 

IMG_0112

I make cold brew a few different ways using either a large French Press, Mason Jar or a large pitcher. My favorite way is the Mason Jar. It makes a smaller amount but I find it’s easier to deal with and I like to give the coffee a shake once in awhile while it’s brewing. The mason jar also takes up less room in my fridge which tends to be stocked with food at all times!

Its really easy. I pour water into the jar, freshly grind up my favorite coffee bean, add it to the jar, screw on the lid and shake like crazy. Then it sits on the counter for 12 hours and I shake it up once in awhile before I go to bed. 

When I wake up in the morning I strain it through a fine mesh strainer either lined with cheesecloth, a coffee filter or if I’m out of both of those some paper towels. Try to leave the coffee grinds in the jar until the end or they will stop up the straining process and it can take a long time if that happens. I really find the paper towel in a fine mesh strainer to be the best and easiest way to go about this. Experiment with the 3 choices. I then rinse out the mason jar and pour the coffee back in for safe keeping.

Once strained it’s ready to go. Either serve immediately over ice with your favorite non dairy milk or store in the fridge for later. This method of brewing makes the coffee last for days if not weeks at a time. 

Cold Brew Coffee
I use a 1 Quart Mason Jar when making this recipe. You can use any size container you please just keeping in mind that for every 1 cup of water you grind up 1/4 cup of beans. Feel free to use more or less beans. I happen to like a very strong coffee.
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Ingredients
  1. 3 cups cold filtered water
  2. 3/4 cups whole coffee beans, coarsely ground
Instructions
  1. Fill your mason jar with cold water and ground coffee beans.
  2. Securely attach the lid and shake.
  3. Leave on your counter for at least 12 hours.
  4. Strain into another jar, bowl or large measuring cup with a fine mesh sieve and either cheese cloth, coffee filter or paper towels.
  5. Rinse out the mason jar the coffee was brewed in and pour the coffee concentrate back in securing with the lid and place in the fridge until ready to be used.
Notes
  1. This is a coffee concentrate so it will be very strong! You can dilute the coffee with water if you prefer a weaker coffee or if you are like me I just dilute it with almond milk.
  2. The coffee concentrate can last up to 2 weeks in the fridge.
good good things http://good-good-things.com/

 

 

 

 

VeganMoFo: What I Ate Wednesday (Post 3)

Dinner: Chickpea Nuggets, BBQ Sauce, Braised Broccoli, Caesar Salad w. Olives & Tomatoes www.good-good-things.com #vegan #veganfoodshare #veganmofo #veganmofo2014

Dinner

Tonights dinner was an old favorite that I haven’t made in a very long time. I make Chickpea Nuggets out of a bastardized version of the Chickpea Cutlet recipe from Veganomicon. Braise the broccoli in a chickenless broth. Whip up a quick Ceasar Salad Dressing for a equally quick salad of Romaine, Tomatoes and Kalamata Olives. We top the nuggets with some store bought BBQ Sauce. Its a very comforting and filling meal. I was happy to have made it to the gym today to make up for the amount of food I just ate!

Yum!

Dessert

Dessert is as I mentioned in an earlier post today…chocolate. My husband and I have a secret stash of different types of chocolate bars that we share with each other after the kids are in bed and asleep. Once in awhile we share with them, but, not often! 

Thank you for following along with my What I Ate Wednesday 1 Day Series. I had a lot of fun doing this and can’t believe I blogged 3 times in 1 day! If I’m around next Wednesday I might do this again. 

See you tomorrow! 

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