Saturday, September 13, 2014
Friday, September 12, 2014
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
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
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
Thursday, July 17, 2014
|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!