Category Archives: vegetarian

Lady & Sons

While in Savannah, my one request was to dine at Paula Deen’s restaurant. I’m not really sure why, as her food is butter-laden and diabetes-laced, maybe I was just curious as to what all the hype was about.

We made lunch reservations for 11am and arrived right on time. When we first drove by searching for parking, we noticed that the crowd gathered outside held no person younger than approximately 50 years old. Uhhh.. this was going to be interesting.

Despite the fact that we were likely the youngest people in the restaurant, I can’t complain about the experience. In fact, I would give it a thumbs up….

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The menu housed typical southern fare, with the option of a buffet.

Definitely the youngest (and cutest!) dude in the house.

Everyone gets a savory corn cake, what they refer to as a “ho cake”, and a cheddar biscuit. Those two alone were enough to fill me up! I went for the sweet tea, which was quite delicious albeit super sweet. I started with crab stew, which was pretty tasty but also super salty.

Time for my main dish! I went for a veggie sandwich, which was portabello mushroom, zucchini and yellow squash roasted and topped with gooey cheese. On the side were a few slices of potato, crispy and deep fried. It was all yummy, but I (as well as everyone else) ended up so.freaking.stuffed.

Before leaving, we couldn’t help but notice this terrible marketing strategy. Anyone else think it looks like Paula Deen is in hell?

After we stuffed ourselves silly, we hopped on over to the adjacent retail store, where I couldn’t resist a cookbook, a biography, and this beautiful gem:

Yes, that is butter flavored lip balm, and no, I don’t think it actually tastes like butter. Also, I think prior to this experience, we reference diabetes no less than 53,000 times. I think we all escaped diabetes free, although I can see how eating like that 24/7 definitely puts you on the path to unhealthiness. Like I’ve said before and like I will continue to advocate, MODERATION, people!

Also, in the event that you would like to see a short video about our adventure, you are in luck because I’ve prepared such an item. In the event you don’t care about the adventure, watch the video anyway because it includes an absolutely precious baby.

Tempeh Tenders

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When I was in college, I was lucky enough to partake in the experience that is Chicken Tender Tuesday. It was a very big deal. These chicken tenders were prime, juicy, and just waiting to be devoured by hoards of hungry college kids. We lived for Tuesdays back then.

One of the things I miss most is a beautifully crisp chicken tender. Not so much because of how it makes me feel, but because it’s a southern culture thing. These folk don’t mess around with their fried chicken. Chic-fil-a is everywhere, trying to lure me in. Can you believe it’s been almost two years since the spicy ridiculousness?

While I don’t feel the need to go out and stuff myself with KFC, I figured I could try my hand at the next best thing, tempeh tenders. Lucky for me (and you!) they came out quite tasty.

Tempeh Tenders

Need:
1 package tempeh
a lot of cups of canola oil
for the wash:
1 egg, beaten
1c rice milk
for the breading:
1/2c all-purpose flour
1/2c panko breadcrumbs
1 tsp salt
1/2 tsp pepper
1 tsp Penzey’s mural of flavor or other spices as you desire

Do:

Heat the oil in a small saucepan to 350 degrees.
Whisk together the egg and milk in a small bowl. Combine all the dry breading ingredients in another bowl.
Cut the tempeh into strips. Dip each strip into the breading, then the egg wash, then back into the breading. Ensure each strip is fully coated with breading.
Repeat until all strips are prepped.
Fry the strips in hot oil until golden and crispy.
Allow the strips to drain on paper towels. Let cool slightly before eating. Enjoy!

I had these babies tonight dipped in some classic ketchup. Their flavor isn’t overwhelming, which makes it perfect for pairing with sauces and dips. Can’t wait to try out a crispy buffalo tempeh wrap tomorrow!

…but where do you get your protein?

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Arguably one of the most frequent questions I (and vegetarians in general) get is “where do you get your protein?” I have found, in my 1.5 years of experience, that with a little planning it’s not terribly difficult to get enough protein. There’s protein in pretty much everything! You just have to be willing to branch out a bit. Continuing to eat the typical american diet of sugary cereal, iceberg lettuce and french fries will get you nowhere fast.

So. To demonstrate, I documented a day of eats and now I’m about to list the protein content of everything*. Ready? Here’s what I ate yesterday..

breakfast:
popped amaranth (1c = 28g)
walnuts (1c = 4g)
rice milk (1c = 1g)
maple syrup (nada)

snacks:
greek yogurt (6oz = 15g)
protein bar (1 bar = 10g)
greek frozen yogurt (1c = 12g)

lunch:
rainbow rice salad:
wild rice (1c = 6.5g)
black beans (1 c = 14g)
corn (1c = 5g)
peas (1c = 8g)
peppers (1c = 1.5g)
carrots (1c = 1g)

dinner:
hummus (1c = 12g)
pimento cheese (1c = 25g)
whole wheat pita (1 pita = 6g)
cabbage (1c = 1g)
mixed greens (1c = 0.5g)
balsamic dressing (nada)

other favorite sources:
hard boiled eggs (1 egg = 6g)
quinoa (1c = 24g)
lentils (1c = 18g)
peanut butter (1c = 64g)
any other type of nut/seed butter (35-50g)
nutritional yeast (1c = 85g)
chickpeas (1c = 12g)
white beans (1c = 19g)
any other kind of bean (1c = 10-20g)

This by no means is a comprehensive list! As you can see, there are many excellent, healthy, tasty sources of protein. It’s all about finding a balance and what works for you. While peanut butter is an absolutely wonderful source of protein, it’s also unfortunately a more excellent source of fat. I wouldn’t recommend downing a cup of peanut butter daily but a few tablespoons here and there are not only delicious but an excellent way to sneak in protein!

What are some of your favorite sources of protein?

*note: serving sizes listed don’t reflect my actual servings. I normalized everything to around one cup for comparison purposes. Although I probably could down a cup of pimento cheese if I didn’t believe my arteries would immediately clog.

Velo Fellow

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Yesterday, there was a LivingSocial deal to the Velo Fellow. I had never been to the new-to-Greenville eatery, but I’ve wanted to try it out, so I bought the deal. Little did I know the opportunity would come quickly!

Sidenote: I’ve known for awhile that the word “velo” is French for bicycle. In college, my friend Sam would come over and re-arrange these metal letters I have to say velo. I still have the letters today!

Anyway, I met a friend for lunch and we walked to the underground pub-style place. They have both indoor and outdoor seating, and we chose an indoor booth. The inside was fantastic, with a bunch of knickknacks and mismatched lights and chairs. My kinda place! I especially loved the huge bookshelf on one wall.

The menu was eclectic, hosting a wealth of fare, including Indian, American, Greek, German, Cajun, etc. It was also very vegetarian friendly, which is obviously super important to me. I’m working on year two as a veg!

Our waitress first explained that they have “old timey” sodas. I normally don’t splurge on drinks, but since I had a deal I decided to get a cherry soda. Glass look familiar? I’ve had the brand before, so I knew it would be good. Soda is always a little too sweet with my meals, though.

An appetizer to start? Of course! Brie + sliced fruit + toasted baguette slices = heaven. Seriously, this was so, so good. The brie was warm and melty and paired with the fruit atop a crusty baguette.. yum.

For my meal, I got the grilled cheese. They give you a selection of certain meats, cheeses and spreads and you can pick a few to make a melted sandwich. I went with the olive tapenade and greyuere. It sure doesn’t look very appetizing, but I assure you it was fan.tas.tic.

A side salad for some green. The dressing was a basil bleu cheese. Must re-create!

One of the best parts of the restaurant? They shop at World Market! Swoon!

Overall, I was impressed by The Velo Fellow. There were several things on the menu I’d like to try, so I think I’ll definitely be back for more.

Maybe I’ll bike there next time!

Bread is King

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Grilled cheese is really hard to photograph. But it is freaking tasty.

For the past week or so, I’ve been inhaling grilled cheese by the metric ton. And neglecting my vegetables. Unless you count olives as vegetables. Eh.. it happens.

My panini press has been feeling neglected these past few months, and especially since I’ve become a vegetarian. Since the weather is getting cooler ’round here, I figured it was time to break out the melty masterpiece maker.

Some unique combinations I’ve been experiencing:

Havarti with Dill + Cheddar + Sundried Tomatoes + Artichoke

Cream Cheese + Black & Green Olives + Cheddar

and my personal favorite so far: Goat Gouda + Sliced Pear + a drizzle of balsamic vinegar

All masterpieces were enjoyed on Publix White Mountain Bread or Publix Italian 5-Grain. Bread is KEY to creating a delicious grilled cheese. Seriously. If nothing else, splurge on the bread.

Also, I found it ironic that I used non-dairy butter on a grilled cheese sandwich.

What’s your favorite grilled cheese combination?

Marshmallow Fluff

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Guys.

I am obsessed.

I bought a jar of marshmallow fluff the other day thinking it would be an innocent little snack.

No. I’ve demolished over half this jar already.

Why oh why is it so good?

Also, guess what? Today is National Toasted Marshmallow Day!! Of course I celebrated with my beloved jar of fluff.

I’ve been eating the stuff atop peanut butter filled pretzels. And sidenote? Peanut butter pretzels are pretty much the greatest invention ever.

Dinner tonight was the simple combination of peanut butter + fluff + sliced banana on a bun. Simple. Delicious.

I may have walked around at work today for a good 30 minutes with fluff on my face.

Okay, I did.

I give the rest of the jar two days. Max.

Vegetarian Pulled “Pork” Sammies

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Living in the south, I’m constantly surrounded by delicious dishes like pulled pork and shrimp and grits.

Honestly, before I went vegetarian, those were two of my favorite foods. I let the craving for pulled pork get to me tonight and indulged.

Vegetarian, of course!

Vegetarian Pulled “Pork”Sammies

Need:
1 block extra firm tofu
barbecue sauce
hamburger buns
additional toppings; slaw is highly recommended

Do:

Slice the tofu into long strips. Bake at 350F until it just starts to brown. You don’t need to press the tofu if you’re baking it this way. It usually takes about 30-40 minutes to bake.
Put the tofu in a food processor. Gently pulse 3-4 times, until the tofu crumbled but isn’t pulverized.
Mix the tofu crumbles with your desired amount of barbecue sauce. If you like it saucy, slather it on. If you’re a bit more conservative, use a little less. It’s up to you!
Spoon tofu + barbecue mixture onto hamburger buns, dress with toppings and enjoy your sloppy southern meal.

I used store bought light barbecue dressing and it was freaking delicious. I had Annie’s organic barbecue the other day and while it was good, there was something a bit off. This version hit the spot and wasn’t too terrible on the ingredient list.

While I was researching vegetarian pulled pork, I found this ridiculous thing called a jackfruit, which apparently makes a pretty decent substitute? It’s supposed to have a mild taste and a similar texture to pulled pork. I’m a little skeptical but Greenville does have an Asian market, where I can supposedly find said jackfruit. I might need to take a little gander and see if I can whip up a better version.

I’ve also seen some versions made with seitan, which I have yet to try (!!).

Now if someone could just figure out how to veg-ize low country boil and shrimp & grits, I’d pretty much love you forever.

Detox. Day Uno.

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So. Let’s talk about what I’ve been eating lately.

It’s been looking a little like this:

and less like this:

which left me feeling like this:

So I’ve decided to do a seven-day detox of sorts. My body has been all out of whack for a little while, and I want to get to the root of the problem. There is very clearly something that is causing me distress. I have a good feeling it’s caffeine and something in Sabra hummus (tear!), but I want some more solid proof.

For the next seven days I will be abstaining from caffeine, dairy, gluten, soy, beans, and most added sugar and salt. What does that leave me to eat? A multitude of things!

Breakfast today was a banana and a brown rice cake topped with peanut butter.

Mid-morning snack was a Larabar + delicious detox tea. I’m not a huge fan of tea in general, but this one tastes sort of like chai. I’m not really sure if ‘purifies my liver’ as it claims, but it sure is tasty!

Lunch was a hugh jass salad: spinach + mushrooms + carrots + sprouts + tomatoes + Angela’s cheezy sauce.

Afternoon snack was half a honeydew and two dates. Dates = candy.

Dinner consisted of roasted sweet potato, rainbow chard roll ups packed with millet, nutritional yeast and pepper plus cherry tomatoes on the side.

I didn’t feel hungry or deprived at all during the day, which is good because that’s not what I’m going for at all. I’m cleaning up my eating and will slowly be adding the above off limits back in, after seven days of clean eats. Hopefully I can get to the root of the problem and health-ify myself on the way.

One day down, six to go!

Kale Chips

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I am self-admittedly very late to this bandwagon.

Regrettably so, because kale chips are quite delicious.

I’m not a big fan of eating straight lettuce (strange, I know), so when I discovered there was a way to make kale more like potato chips, I bookmarked it immediately. Then I forgot about it.

When I re-discovered the genius idea, I tested a batch out with a huge bag of kale. Holy deliciousness. The kale crisps up to give it a delicate crunch, which pairs perfectly with the salty topping. They’re the closest thing to a healthy chip. I don’t regret eating a whole pan of these. Unlike when I ate a whole bag of Kettle Chips a few weeks ago…

Kale Chips

Need:
kale
olive oil
seasonings of your choice. I used seasoning salt and pepper

Do:

Preheat oven to 425F. Prepare the kale by tearing it into small pieces and removing any large stems.
Drizzle a bit of olive oil over the kale and gently massage to coat. Season with whatever your little heart desires.
Bake in the oven for 15-20 minutes, keeping a close eye on the kale to make sure it doesn’t burn. Some small pieces might brown faster than others, but that’s okay. They’ll just be a little crispier. Be sure to stir often.
Kale chips can be eaten straight out of the pan!

I made these when I was in New Jersey with my mom and grandmother and they both thought I had lost my mind. Believe me though, they’re addicting.

The only thing I don’t like about these treats is that they’re hard to save overnight. You have to eat them immediately after baking otherwise they go limp and lose their crunch. Maybe I’m just not nuking them enough?

I am a huuuuuuuuge sucker for salt and vinegar chips. I wonder if salt and vinegar kale chips would work? What other seasonings/flavors do you recommend? Have you ever had kale chips?

Whole Wheat Gnocchi

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Everything is better homemade, right?

Think about it. Your mom’s recipes taste just that much better when she makes them, rather than you trying to re-create. Dishes at a restaurant can taste divine, but they taste just that much better when you can make it at home. Christmas gifts, birthday cards, cake, cookies, pie, donuts.. all better homemade?

At least that’s what I’m telling myself so I don’t go nuts.

Making gnocchi can be a nightmare. Especially without a potato ricer. This is the second time I’ve attempted the complicated little pillows, and it wasn’t terrible so much as time consuming. I had some time to kill the weekend my BFF, her hubby and adorable baby came up so I decided to try my hand at gnocchi. Again.

Whole Wheat Gnocchi (inspired by madness and adapted from the Italian Vegetarian)

Need:
1 pound russet (baking) potatoes
1/3 c whole wheat flour
1/3 c all purpose flour
salt

Do:

First, you basically make mashed potatoes. Cook the potatoes (roast, boil, whatever.. I boiled) until they’re mushy and then put them through a ricer. If you don’t have a ricer (like me), you can just mash them but you will end up with some chunks in the gnocchi.
Let the potatoes cool to room temperature before you sprinkle the flour over them. Work the mixture into a dough. If the dough is sticky, add flour as needed, up to 1/4 cup more.
Shape the dough by rolling out long “snakes” of dough, then cutting into little pieces. Shape the little pieces by pressing it up against a fork and flicking it off. I still have not mastered this skill so don’t fret if it seems impossible; it basically is.
When all the gnocchi is shaped, drop about 20 gnocchi into a large pot of boiling, salted water. When the gnocchi float to the top, they’re done so scoop them out and set them aside. Repeat until all the gnocchi has been cooked.
I like to finish off my gnocchi by pan-frying in a bit of butter or olive oil. Totally optional but it makes the exterior crispy while the inside remains pillow-like.

Once I got over the fact that my kitchen was now 302 degrees and I had just spent over an hour cooking potatoes, molding them into dough and then cooking them again, I mixed the gnocchi with goat cheese, basil and cherry tomatoes a la Eat, Live, Run.
Totally worth it. Totally homemade.

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