Showing posts tagged lunch
Classic Vegan Potato Salad A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food. This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad.  Ingredients: 3 Pounds potatoes 1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well) 1 TBS yellow mustard 4 dill pickles, chopped 3/4 cup onion, chopped 2 TBS vinegar 2 tsp salt 1/4 tsp pepper A few tsp sugar to taste Dash of pickle juice Directions: Chop potatoes (and peel if desired) into 1 inch chunks Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain  Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl Mix in the potatoes, onions, and pickles Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy -N View high resolution

Classic Vegan Potato Salad

A common misconception about vegetarians and vegans is that we are a bunch of psycho health-nuts. Sure, as we are more conscious about what goes in our bodies, our food choices may often be more ‘healthy’ than our carnivore friends. I consider myself a very healthy eater. That being said, I am human, and therefore subject to normal desires such as to load myself full of grease, sugar and carbs, and feel no shame. I get so annoyed at restaurants when the menu makes ‘healthy’ choices for me- example: I recently ate at Denny’s, and my veggie burger came with about 2 pieces of celery and a cucumber slice, while my friend’s meals came with a pile of greasy salty french fries. My choice to not eat meat and dairy do not come from a desire to avoid calories, it comes from a belief that my food choices should not harm any living being. I am a firm believer that ‘healthy’ eating means finding a balance between nutritious food and ‘good for the soul’ food.

This brings us to potato salad. I take potato salad very seriously, and always have. I have vivid memories of late night trips to Safeway with my friend Z, to load up on deli potato salad and M&M’s. My love for potato salad has not dwindled in my transition to veganism, so I am required to satisfy my cravings in the comfort of my kitchen. I loosely used the Hellman’s recipe http://www.hellmanns.com/recipes/detail/6609/1/the-original-potato-salad for proportions, but made my own editions. This is your classic creamy, heavy, chunky, tangy potato salad. 

Ingredients:

  • 3 Pounds potatoes
  • 1 Cup Vegan Mayo (TJ’s has a vegan version, nayonaise or veganaise work as well)
  • 1 TBS yellow mustard
  • 4 dill pickles, chopped
  • 3/4 cup onion, chopped
  • 2 TBS vinegar
  • 2 tsp salt
  • 1/4 tsp pepper
  • A few tsp sugar to taste
  • Dash of pickle juice

Directions:

  1. Chop potatoes (and peel if desired) into 1 inch chunks
  2. Cover with an inch of water, bring to a boil, and reduce to a simmer until cooked through, and strain 
  3. Meanwhile, mix the mayo, mustard, vinegar, pickle juice, sugar, salt and pepper in a large bowl
  4. Mix in the potatoes, onions, and pickles
  5. Stir all ingredients together gently, and refrigerate for a few hours, or until cool. Serve and enjoy

-N

Sick Girl Soup Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings. Ingredients: 1 yellow onion 2 T fresh ginger, chopped finely 1 pod star anise 1.5 T veggie bouillon 1-2 carrots 1 head broccoli Handful of mushrooms Dash of Sriracha or other hot sauce Splash of brown rice vinegar Smidgeon of Tamari or soy sauce 1 green onion, chopped veggie protein, sauteed (I used mock duck) Rice noodles, cooked To make: Sautee onion, ginger and star anise until onion is translucent (about 3 min)  Add bouillon and water, bring to a boil Add carrots, cook for a few min Add broccoli, cook a few more minutes Add mushrooms When all veggies are cooked, turn off heat Add Sriracha, rice vinegar and Tamari Ladle over rice noodles, top with veg protein and green onions  -E View high resolution

Sick Girl Soup

Yup, I’m sick again. Working with kids seems to have enrolled me in the poor immune system society. Even though it’s been gorgeous and sunny for weeks in Berkeley, all I’ve been craving is some nice brothy, warming soup. This recipe is completely sick girl proof- even with a brain full of congestion and the stamina of a wilting lily, I was able to make it without wanting to collapse. Measurements are pretty inexact, I literally just dumped in ingredients and hoped for the best. Makes 4 servings.

Ingredients:

  • 1 yellow onion
  • 2 T fresh ginger, chopped finely
  • 1 pod star anise
  • 1.5 T veggie bouillon
  • 1-2 carrots
  • 1 head broccoli
  • Handful of mushrooms
  • Dash of Sriracha or other hot sauce
  • Splash of brown rice vinegar
  • Smidgeon of Tamari or soy sauce
  • 1 green onion, chopped
  • veggie protein, sauteed (I used mock duck)
  • Rice noodles, cooked

To make:

  1. Sautee onion, ginger and star anise until onion is translucent (about 3 min) 
  2. Add bouillon and water, bring to a boil
  3. Add carrots, cook for a few min
  4. Add broccoli, cook a few more minutes
  5. Add mushrooms
  6. When all veggies are cooked, turn off heat
  7. Add Sriracha, rice vinegar and Tamari
  8. Ladle over rice noodles, top with veg protein and green onions 

-E

Crispy Tofu Sandwich Ingredients: Sourdough Bread 4 slices tofu, about 1/2 inch thick, 2x1 inches wide 1 Romaine leaf 1 small grated carrot 1/4 avocado Mustard, Tahini dressing, or sauces of choice Cooking oil Soy Sauce or Bragg’s Liquid Aminos (similar to soy sauce, but lighter)   Directions: Put tofu in the pan with a little oil, sprinkle braggs or soy sauce on top Let tofu cook until it’s slightly crispy on both sides Toast the bread and spread on mustard, tahini, and avocado Add other veggies and tofu, slice in half, and enjoy :) If desired, wrap in plastic and take on the go. It saves well.  -N  View high resolution

Crispy Tofu Sandwich

Ingredients:

  • Sourdough Bread
  • 4 slices tofu, about 1/2 inch thick, 2x1 inches wide
  • 1 Romaine leaf
  • 1 small grated carrot
  • 1/4 avocado
  • Mustard, Tahini dressing, or sauces of choice
  • Cooking oil
  • Soy Sauce or Bragg’s Liquid Aminos (similar to soy sauce, but lighter)  

Directions:

  1. Put tofu in the pan with a little oil, sprinkle braggs or soy sauce on top
  2. Let tofu cook until it’s slightly crispy on both sides
  3. Toast the bread and spread on mustard, tahini, and avocado
  4. Add other veggies and tofu, slice in half, and enjoy :)
  5. If desired, wrap in plastic and take on the go. It saves well. 

-N 

Lunch On the Go: Whole Wheat Penne with Kale and Bean Salad

I often have to leave my house and go to school for 12 hours at a time. I imagine I am not the only one who isn’t able to have a leisurely freshly-made lunch every day. However, I refuse to sacrifice eating healthy, tasty food. Food is often the highlight of my day, and let’s be honest, a stressful day gets a whole lot better when you whip out a zesty, satisfying meal, even if it’s amidst piles of books or computers or wherever your workweek takes you. 

Anyhow, this is a great meal to make while you’re running around getting ready for the day. Pasta is simple, steaming the kale is quick, and opening cans and stirring some beans together is easy. I used Trader Joe’s Whole Wheat Penne (whole wheat is much more nutritious than white, and it also tastes just as good), organic kale, canned corn and black beans, and frozen peas. Both of these dishes save well, just throw them in a container and you are ready to go!

Ingredients:

  • Whole wheat pasta
  • Kale
  • Canned corn (or fresh if you are awesome)
  • Frozen peas
  • Canned black beans 
  • Olive oil & balsamic vinegar
  • Nutritional Yeast, salt, pepper 
  • Lemon

Directions:

  1. Boil a pot of water and cook the pasta
  2. Put chopped kale in a pan with a little water and olive oil, cover 
  3. Steam kale until cooked, remove lid and add lemon juice, salt and pepper
  4. Mix black beans, peas and corn together in a container and squeeze on lemon juice
  5. Toss your cooked pasta with olive oil, vinegar and nutritional yeast in a container
  6. Add your kale to the pasta or put in a separate container
  7. Put a lemon slice in with your food for a little extra flavor if needed
  8. Leave for the day happy and excited for lunch :)

-N

Dino Kale with Veg Sausage and Fried Egg Once again, I found myself hungry and low on food after a morning rehearsal- this is what I scrounged up for brunch. This will work with any kind of greens, but the rough texture of the Dino kale absorbs flavor particularly well. Ingredients: •1 bunch Dino kale, chopped •veg sausage (Tofurkey beer brats are yummy) •1 egg, if you roll that way •1 stalk green garlic, chopped •Rice vinegar to taste •nutritional yeast to taste •salt and pepper •coconut oil To make: • Sauté green garlic in a tablespoon of coconut oil for a couple minutes. •Add kale, vinegar, and a dash of water. Cook until kale softens. •In a separate pan, cook sausage until crispy. Fry an egg. •Add salt, pepper, sausage and nutritional yeast to kale, cook another minute. •Serve with hot sauce. -e View high resolution

Dino Kale with Veg Sausage and Fried Egg

Once again, I found myself hungry and low on food after a morning rehearsal- this is what I scrounged up for brunch. This will work with any kind of greens, but the rough texture of the Dino kale absorbs flavor particularly well.

Ingredients:
•1 bunch Dino kale, chopped
•veg sausage (Tofurkey beer brats are yummy)
•1 egg, if you roll that way
•1 stalk green garlic, chopped
•Rice vinegar to taste
•nutritional yeast to taste
•salt and pepper
•coconut oil

To make:
• Sauté green garlic in a tablespoon of coconut oil for a couple minutes.
•Add kale, vinegar, and a dash of water. Cook until kale softens.
•In a separate pan, cook sausage until crispy. Fry an egg.
•Add salt, pepper, sausage and nutritional yeast to kale, cook another minute.
•Serve with hot sauce.

-e

Lunch Time

Oh, how I love going to the grocery store. Nay and I went together today, then returned to my house to annihilate what we’d just bought. After much debate (so many options!), I finally decided to have one of my all time favorite lunches: veggie sausage and a salad.

I am a humongous fan of Turtle Island Foods’ Tofurkey Sausages, in particular their Beer Brats. I like to slice these suckers in half and char them on my iron skillet. I then slather a piece of toast (too cheap for buns) with ketchup, Sierra Nevada’s Porter and Spicy Brown Mustard, and a generous helping of Berkeley’s own Cultured Sauerkraut.

I accompanied my beer-themed meal with a big salad of green leaf lettuce, apples, cheddar and sunflower seeds. I topped it off with my favorite homemade dressing, inspired by a recipe our dear friend (and all-star cook) Shirley taught us years ago.

Shirley’s Balsamic Vinaigrette:

1. Combine:

  • 2T mustard
  • 2T maple syrup
  • 2T fruit juice (Any kind works- I’ve made this with orange juice, lemon juice, lime juice, and cranberry juice)
  • 1/4c balsamic vinegar
  • 1/4c red wine vinegar

2. Add salt and pepper to taste

3. Stir vigorously, then taste for balance. Mess around a bit, I usually find it needs a little more sweetener or juice or something.

4. Once you’re satisfied, stir in as much olive oil as you like (I usually add an amount equal to the vinegar mixture). 

Enjoy! -e