Sunday, September 28, 2014

Fall Kayaking on Lake Placid

There are really no words to describe how beautiful Lake Placid is.  That is why the bulk of this post is going to be photos from our day kayaking there yesterday. 

It was absolutely gorgeous! The water was perfect, and not too rough. And, the weather, it was amazing! It wasn't too hot and wasnt too cold. 

Fall in the Adirondacks is just beautiful. 

Vegan, Soy-Free Veggie and Potato Breakfast Sandwich

One thing I do miss about not eating eggs are the breakfast sandwiches. Maybe it is because I grew up in New Jersey, but there is something appealing about a bacon, egg and cheese on a hard roll. But, these days all I am usually left with is, well, the roll. 

This morning I tried something different. I took my typical brreakfast skillet potatoes, a slice of vegan cheese and put it on a vegan-buttered roll. 

O-M-G ... so delicious!  

I didn't crisp the potatoes as much, so they were a bit mushy, and combined with the other vegetables, it had a texture similar to that of a regular breakfast sandwich. The thought behind this came from remembering my grandmother always making potato, pepper and onion or egg pepper and onion sandwiches, so I figured, why not just leave out the egg. 

A handful of spinach adds some leafy green protein to this dish, which is pretty heavy on carbs. But, the beauty of this is that you can pick exactly how much of each item you want, so you can add more veggies and subtract some potatoes. 

You can make this gluten free by using a gluten free roll, but for the once-in-a-while I eat this, I prefer a nice fresh-baked hard roll from the Lake George Baking Company. 

Vegan, Soy-Free Veggie and Potato Breakfast Sandwich 

by Michelle Maskaly, The Adirondack Chick 

frozen diced breakfast potatoes (sometimes called O'Brien, or Southern style) 

chopped green pepper 

chopped yellow onion

halved cherry tomatoes

fresh baby spinach

vegetable oil


fresh ground cracked pepper

sea salt

vegan cheese (I use Daiya because it is soy free)

Fresh hard roll

vegan butter (I use Earth Balance soy free)

In small pan heat the oil. Then, add the potatoes, peppers and onions. 

Season to taste with salt, pepper and paprika. 

Cook just until the potatoes get soft and add in the tomatoes. 

Once the tomatoes begin to brown, add in the spinach. 

Spread inside of the hard roll with vegan butter and slice of vegan cheese. 

Once the vegetable and potato mixture are at a desired softness, put on the roll and enjoy! 

Saturday, September 13, 2014

Rum Maple Apple Waffles

Before you get excited, I did cheat here. To make things fast, I used frozen waffles that were both vegan and gluten free, but you can really put this mixture on any type of waffle, pancake or other breakfast item. 

Actually, the apples are even good on their own. 

I made enough for two-four waffles, but just increase the amount of apples and rum/maple syrup for a bigger batch. 

Adding a homemade element to somerthing that is premade, gives it an added homemade touch, while also saving time in the kitchen. For me the frozen gluten-free vegan waffles make things fast and easy for me to just pop them in the toaster and then add this healthy element on it. 

Feel free to add more maple syprup, too, Or drizzel the apple mixture with additional syrup if you like them sweeter. 

Remember, it is all about your personal taste!

Rum Maple Apple Waffles 
by Michelle Maskaly, The Adirondack Chick 

2 granny smith apples, peeled and sliced
2 tablespoons vegan butter (I use soy-free Earth Balance) 
2 tablespoons dark rum 
1 tablespoon ground cinnamon 
1/4 cup maple syrup

In a small saucepan melt the vegan butterr. Stir in the apples, and cook until they begin to soften. Mix in the rum and cinnamon. Cook, stiring occasionally, until the apples are soft. Add in the maple syrup and cookm until warrm. 

Serve over hot waffles, pancakes or other breakfast item. 

Friday, September 12, 2014

Vegan "Tuna" Salad Sub Sandwich

You guys!!

For years my Dad has always made this amazing looking tuna sub sandwich almost weekly. Seriously, it could be photographed for a magazine. It always looks do amazing, but I don't like tuna, even when I ate meat/fish, so I never tried it.

But, it always looks so good.

Well, last night I tried making my own, vegan, version of it and wow, it came out awesome. And, it was surprisingly super easy.

Open a can of garbanzo beans, drain and rinse under cold water. Then, pulsate them quickly through a food processor, just to get them broken up. Transfer to a bowl, add vegan mayo (I use Earth Balance MindfulMayo), a little bit of fresh lemon juice, sea salt and pepper to fit your taste. Stir really well.

It's that easy!

To make a sub like the one pictured here, put the mixture on a long roll, top with shredded lettuce thinly sliced tomato and thinly sliced onion. Sprinkle salt, pepper and oregano over the top. Then drizzle with olive oil and red wine vinegar. Top with the other half of the roll, cut in half and serve. 

Sunday, September 7, 2014

Lemon Sage Quinoa With Roasted Butternut Squash Bowl

This is the third or fourth year I am growing butternut squash, but it is the first year I am growing sage. 

Both are big favorites. Butternut squash was one of the first risottos that I made and sage I became a fan of a few years ago. I have used them together prreviously to make appetizers and once for a makeshift ravioli. 

I have used them both separetly in risottos, and think combining them would make a really tasty one, but as much as i like risotto, it has a high glycimic index and I am trying to limit my intake of those types of food. (That is not to say you might see a similar recipe around Thanksgiving, since it's a holiday and I will cheat...) So, I figured why not use quinoa? 

This is vegan and gluten free, and can be a main meal for a vegetarian or vegan, but also used as a side dish if your other guests are meat-eaters.  The recipe as is has a strong sage taste, but if you want a more milder flavor, only use one tablespoon. Also, play around with a little cinnamon and nutmeg before serving -- it gives it some nice fall flavor. 

Lemon Sage Quinoa With Roasted Butternut Squash Bowl

by Michelle Maskaly, The Adirondack Chick 

1 small butternut squash 

1 cup tricolor quinoa 

2 cups water (or vegetable broth) 

2 tablespoons chopped fresh sage leaves

2 small lemons 

olive oil 

kosher salt

sea salt 

fresh cracked pepper

Preheat the oven to 450 degrrees. 

Slice the butternut squash in half and scoop out the seeds. Place cut side up on a baking dish and liberally brush with olive oil. Sprinkle with kosher salt. 

Bake in the over for 20 minutes, check and then bake for about another 15, until the squash is tender, but not mushy.

In the meantime, bring the quinoa and water (or vegetable broth) to a boil in cover pot. Stir, cover and let simmer about 15 minutes or until the liquid is absorbed. 

Remove from heat and let cool about 5 minutes. 

In a large bowl, gently combine the quinoa and sage. 

Remove the butternut squash from the oven and let cool until it can be handled, about 5 to 10 minutes. Peel the squash and cut into chunks. 

Gently stir the butternut squash into the quinoa mixture. Add the juice of the two lemons, as well as the sea salt and fresh cracked pepper. 

Mix until the lemon juice is evenly distributed. Serve warm in individual bowls if having it as a main course. 

Sunday, August 3, 2014

Garden Vegetable Spaghetti Squash

I'm not sure anything makes me happier than making a meal that is mostly composed of items straight from my family's garden. 

This is why this vegan, gluten-free Garden Vegetable Spaghetti Squash dinner made me so excited when I made it. Well, plus the fact that my Dad ate it also as a meal and not as a side dish with some type of meat. Althought, this would make an awesome side dish, too. It is another one of those dishes that is so versatile. It can be a main dish for a vegan, but also a side dish for someone who eats meat. 

The chili peppers, spaghetti squash and tomatoes were all straight from the garden. When you make this adjust the oil and seasonings to your liking. For example, my Dad likes it more garlicy, so when I make it for him, I use about 8 cloves of garlic. I prefer it spicy, so I usually add more crushed red pepper. 

Serve with sea salt, cracked red pepper and nutritional yeast. Or, if they are not vegan, some grated parmesan cheese is also a great topping.  

Garden Vegetable Spaghetti Squash 
By Michelle Maskaly, The Adirondack Chick 

1 spaghetti squash 
25 cherry tomatoes (about a pint) 
4 cloves garlic 
2 medium chili peppers
3 tablespoons olive oil 
crushed red pepper 
sea salt

Preheat oven to 375 degrees. 

Cut the squash in half length-wise, and place it cut-side down in a baking dish. Fill the baking dish with about 2 inches of water. Cover with aluminum foil and bake for 45 minutes. Remove from oven, flip over and bake another 25-30 minutes or until the squash can be easily pierced with a knife. 

Meanwhile, chop the garlic and peppers, removing the seeds. Slice the cherry tomatoes in half, and set aside.

Once the squash is done, let cool enough to touch it and remove the seeds. Using a fork, scrap the flesh to make it like spaghetti. 

In a pan heat the oil and garlic over medium heat. Add in the crushed red pepper and salt (to your taste). Then, add in the tomatoes and peppers. Once the tomatoes start to get soft, lower heat and mix in the spaghetti squash. Cook until warm. 

Be careful not to burn the squash, but make sure it is well well mixed. 


Thursday, July 17, 2014

Millennium Restaurant in San Francisco

Where do I even begin? 

There are tons of words I could use to describe this vegan, west-coast restaurant, but I will try to boil it down to one -- amazing. From the customer service to the scrumptious desserts, they quickly won me over. 

Friends told me I absolutely had to go there during my first trip to San Francisco in July, because it is "the best vegan restaurant in the country." While, I beleived them, I was a little skeptical about what all the fuss was over.  

Then, I had the first bite of my Braza De Reina Tamale, and I got it. I totally got it. 

Here is the description from the menu: chard & corn masa, toasted pumpkin seed, chile poblano & Christmas lima bean filling, sweet corn, roasted pepper & cherry tomato stew, lambsquarter greens, tomato-habanero sauce, avocado, radish & jicama salad, cumin toasted pumpkin seeds.

There were so many flavors, but none of them competed. They all meshed perfectly, and created the perfect balance. 

My friend who I was traveling with and is not vegan or vegetarrian, but was open to trying Millennium during our vacation ordered the Wellington, and said that was fab, too. 

If you're astonished that all of this delicious, tasy and well-platted food was all vegan, dessert will totally blow your mind. I certainly blew mine! 

Vegan. Yes, vegan. And, absolutely amazing! 

Oh, and of course what meal wouldn't be complete without a decaf cappuccino! 

Millennium is easily in my top 5 list of restaurants to eat at. My only complaint? It's so far away! 

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