Sprint 2 the Table

Appetites and Adventures

“Beefy” TVP Chili

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McDonald’s is cleaning up their meat.

Jamie Oliver influenced McD’s to stop using beef treated with ammonia hydroxide – the stuff Oliver referred to as “pink slime” on his show Food Revolution.

http://www.youtube.com/watch?feature=player_embedded&v=wshlnRWnf30

Mmmmm… makes you want a bowl of beefy chili, right?

Or maybe a meaty VEGAN bowl of chili?

One of my favorite things to do when I’m bored is wander around Whole Paycheck Foods.  This can be a dangerous activity for my wallet, but it’s my guilty pleasure. 🙂  This week I happened upon TVP that was discounted by $1.  Sold.

I’ve seen it used on a few blogs, but never tried it for myself.  It was really easy – you just boil (read: microwave) 1 cup of water, stir the TVP in, and let it sit for 5 mins.  Instant protein crumbles.

TVP is the perfect addition for vegan chili.  It replaced the usual ground beef without losing the hearty feel and added protein.  The addition of liquid smoke in this also lends to the traditional chili taste.  Discovery of the year, no doubt.

With a little cilantro, lime, and nutritional yeast.  Meaty vegan chili perfection.

If only I’d had a grilled cheese to go along with it…

Beefy TVP Chili

  • 2 tsp olive oil
  • 1 medium red onion, diced
  • 4 cloves garlic, minced
  • 2-3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 red pepper, chopped
  • 1 C San Marzano tomatoes (or any tomato-substance)
  • 1-2 dried habanero
  • 1 can beans
  • 1 C TVP
  • 6-7 drops liquid smoke
  • 2 tsp ground cumin
  • 1 tsp ground oregano
  • 1 tsp cocoa powder
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • 2 T apple cider vinegar
  • 4 T cilantro, rough chopped
  • 2 C spinach

Re-hydrate TVP by soaking in 1 C of boiling water.  Set aside.

Heat oil in large pot.  Sauté onion until turning translucent (5-6 mins).  Add garlic and sauté another 1-2 mins, until fragrant.  Add next 7 ingredients, stirring to combine.  Mix in spices and vinegar, adjusting to taste.

Simmer for 30-45 mins, stirring occasionally.  This allows the flavors to combine and vegetables to soften.

Mix in the spinach and cilantro.  Cover pot and simmer ~10 mins, until spinach is wilted.  Garnish with lime, cilantro, and nutritional yeast.

Makes 8 cups.

Note: Depending on the tomato substance you use, you may need to add liquid as the chili cooks.  I added 1/2 C before I mixed in my spinach.

***

Discovering new (to me) products is so exciting.  #dork

Does anyone else wander the grocery store as entertainment?

Have you cooked with TVP before?  Please share other ideas for using it!

Citrus Chickpea Cilantro Salad

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Are you ever shocked by how interested people are in a recipe?

You guys were all over the Portobello Jerky yesterday!  I’m a little sad that it’s all gone.  If you make it, be sure to make 3-4 mushrooms at a time.  1 = gone to fast.

The second most-commented on item was my lunch, a Citrus Chickpea Cilantro Salad that I promised to share today.  Well, I promised to share the recipe today.  If you were here I’d be tempted to share my physical lunch if you had some of Ari’s Ding Dongs to trade.

Due a bookmarking addiction, I’ve had Heather’s recipe for Cilantro Lime Chickpea Salad for months.  With a huge bunch of cilantro in my fridge, this was the perfect time to try it out.  As soon as I made this, I emailed the recipe to my mom.  It was that delicious.

With the abundance of delicious winter citrus, I used fresh orange juice rather than sugar to sweeten the vinaigrette.  I also changed up the spices to make this more Indian-influenced.  Use your imagination here – this salad is nice base for a variety of spice blends.

The first serving I ate in a rustic fashion (read: with my fingers right out of the mixing bowl).

The second serving I jazzed up.  I spooned out the salad on top of an eggplant patty and then diced a carrot over the top.  Colorful and delicious!  I love the crunchy carrot against the soft chickpeas and the slight tang of the mustard with the sweetness of the orange juice and fresh carrot.  I also sprinkled a shitload few red pepper flakes on top because I’m not happy until I’m crying.

The 3rd serving I added diced avocado and blood orange segments.  Best idea ever.  If you make this, try it at least once with the avocado.  It was phenomenal with the cilantro and the citrus juices – like chickpea chunky guac!  As usual, I got too excited and forgot a pic.

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Citrus Chickpea Cilantro Salad

  • 2 C chickpeas, cooked or canned
  • 2 T shallot, chopped finely
  • 2.5 C spinach
  • 1/2 C fresh cilantro
  • Zest from 1/2 large lime
  • Juice from 1/2 large lime
  • Juice from 1/2 medium orange
  • 2 tsp whole grain mustard
  • 2 garlic cloves
  • 1 tsp extra virgin olive oil
  • 1 tsp garam masala
  • 1/2 tsp cayenne pepper
  • S+P, to taste

Drain and rinse chickpeas and place in a large bowl with chopped shallot.

In a food processor, pulse cilantro and spinach until fairly finely chopped.  Make sure you don’t let it run and turn to mush.  Add to chickpea bowl.

Next in the processor combine the zest, juices, mustard, garlic, oil, and spices.  Adjust spices, salt and pepper to taste.

Pour dressing over the chickpea mixture and stir to combine.  Adjust spices and allow to rest for 15 mins in order for flavors to marry.  

Plate with grains, create a veggie sandwich (awesome in pita pocket!), or enjoy as a side.

Makes 2 mains or 4 sides.

Note: I started with dried chickpeas.  I soaked them in water over night.  The next morning I cooked them in a pot with a bay leaf and 2 garlic cloves over low heat for 3 hours.  The bay leaf and garlic gave them a great, subtle flavor!

***

I am over-the-moon today because yesterday I made the Daily Buzz Top 9 and today I made the FoodBuzz Top 9!  Thank you for the buzz – I’m truly honored. xoxo

Do any of you have that genetic thing that makes cilantro tastes like soap?  You could try this with parsley. 🙂

Make me feel like less of a dork… do you call your mom when you make something really awesome?

Raw-ish Vegan Jerky + WIAW

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All day yesterday I thought it was Monday.

Funny how now that it’s Wednesday, I’m feeling like Friday is not so far away.

This week has really been awesome – tons of cooking, which means I have LOTS to share with you.  More to come!

For now, lets cheers to chalkboard wine glasses, kick-ass workouts, being half way to Friday, and my friend Jenn’s What I Ate Wednesday.

 

Breakfast:

After last week’s hotel oatmeal ick, this more than made up for it:

Overnight oats in an almond butter jar.  Pure bliss.

  • Oatmeal
  • Unsweetened vanilla almond milk
  • Chia seeds
  • Pumpkin puree
  • Almond butter jar remnants
  • Cinnamon
  • Vanilla
  • 4-5 drops of vanilla liquid Stevia
  • A little TBA chocolate something crumbled in. 🙂

Lunch:

Another bit of amazingness.  Citrus Chickpea Cilantro Salad  with carrots atop an eggplant patty.

Recipe for this deliciousness coming tomorrow! 

Dinner:

You may be familiar with a little problem I have.  When I go out I sometimes get so excited about the meal that I forget to take pics.  This is all that remained of my post-workout dinner last night:

That WAS a side salad, 2 veggie tacos, a chips and salsa trio, and a Patron Silver margarita.  Whoops.

More proof that Taqueria del Sol remains my favorite intown taco joint.

Snacks:

Continuing with last week’s blogger recipes, I tried Gena @ Choosing Raw’s Portabello Jerky.  It was a fantastically salty, satisfyingly chewy afternoon snack.  Seriously – Gena is a genius.

My raw-sih version of Gena’s raw jerky is at the bottom of this post!

Lucky me was asked to taste-test a new cookie recipe for Cookie Underground.  I mentioned trying these veggie-based cookies at the Atlanta Underground Market here.

My test-kit included an original recipe and 4 alternatives for their Parsnip Vanilla flavor.  In my mind there was a clear winner.  Check them out on Facebook to read more!

Apparently I need to rename this blog dessert underground because my pre-workout snack was on of these vegan Granola Cookies:

At just 3g of sugar and over 1g of protein, can you blame me?  P.S. They freeze perfectly.

Last, there was a vegan, gluten-free post-workout dessert.

I promise to share next week – I want to make one more batch to test with more soda.  Let’s just say they are silky in texture, impossibly chocolate-y, and inspired by a Cookie Underground concept. 😉

Raw-ish Portabello Jerky

  • 1 large Portabello mushroom
  • 1 tsp soy sauce
  • 1tsp apple cider vinegar
  • 1/2 tsp ancho chili powder
  • 3 drops liquid Stevia
  • 3-4 twist of freshly ground pepper

Mix all ingredients.  Slice ‘shroom into 1/2 inch thick sticks and marinate overnight in refrigerator overnight.

Place on foil-lined baking sheet and cook in 170 degree oven* for ~3 hours.

*Note: Gena had a dehydrator – check out her instructions for raw jerky details.  For those of us without… just set your oven at it’s lowest temp (mine is 170 degrees).  It’s raw-ish. 🙂

***

I’m really into vegan/low-sugar cooking and baking lately!  It’s fun to try different style and I love feeling so clean.

Have you tried vegan jerky?  Have you tried “real” jerky?

Do you feel a little the-end-is-near relief on Wednesday?

DIY (Chinese) New Year Noodles

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She’s crafty, and she’s just my type…

 

If you follow me on Twitter or Instagram, you know why this song is stuck in my head.  I did something crafty!

Like everyone else, I am addicted to Pinterest.  One of the first items I “pinned” were chalkboard wine glasses.  I’m not crafty.  When I see something cool, I look for a way to buy it.  Chalkboard wine glasses can be bought, but they are wayyyyy overpriced ($60 for 1 glass and a carafe… nothankyou).  I had no choice but to be crafty.

 

 

The whole process was super easy – I followed the instructions from this “pin” to a tee.  All it takes is a spray can of chalkboard paint and 6 wine glasses (which you can find on the cheap at Home Goods or T.J. Maxx).

PSA: You’ll notice there are only 5 glasses pictured.  Do not drive around with a box of 6 wine glasses in the back of your car for 2 weeks.  Consider yourself warned.

 

 

I can’t wait for the next wine gathering at my place!

 

P.S. I swear I wasn’t drinking rose in the middle of the day (or ever – blech).  I poured myself of glass of this deliciousness:

 

My Whole Foods sells growlers of my favorite kombucha – Buchi Fire. 🙂

I love you Whole Foods… it’s my wallet that doesn’t.

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In the continued spirit of DIY, I avoided a typical Chinese New Year takeout celebration yesterday by cooking my own Asian-flavored meal.

Weeks ago I purchased a bag of kelp noodles… and for weeks I’ve been staring at them in the fridge, unsure of what to do with them.  Last night, in the spirit of the Chinese New Year I busted them out.

 

 

I realize these noodles aren’t necessarily Chinese, but kelp feels like it should be Asian.  Sushi > seaweed > kelp.  See the connection?

Any how, I felt I needed to get in the spirit with an Asian-themed new noodle dish.

 

 

I love, love the sauté goodness I conjured to go with my kelp noodles – the simple mix was filled with flavor.  As it cooked, the ginger, shallots, and garlic made my kitchen smell better than Chinatown.

 

 

The noodles… I’m still unsure.  They were oddly rubbery and crunchy.  I had to use kitchen shears to cut them apart in order to eat.  The texture did grow on me as I ate them, and the taste really was neutral.

Bonus: You can eat the entire package, as 1 serving only contains 6 calories and 1g carbs.  Really – it’s only water and kelp.  They are also a RAW food – upon further research I learned you can marinate them in lemon juice to “cook” them and help the texture.

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Chinese New Year Noodles

  • 2 tsp sesame seeds
  • 1 tsp sesame oil
  • 1/2 large shallot, minced
  • 1 in piece of fresh ginger, minced
  • 2 garlic cloves, minced
  • 1/2 serrano pepper
  • 1/4 C edamame beans (shelled)
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 2 C spinach
  • 1 pkg kelp noodles (or any noodle/rice)
  • cilantro, for garnish

 

In a large skillet, toast sesame seeds over medium heat until just browning.  Transfer to plate to cool.

In same skillet, heat sesame oil.  Sauté ginger and shallot for ~5 mins, until shallot becomes translucent and ginger is fragrant.  Add garlic, pepper, and edamame.  Cook until softened and garlic is turning golden (~3-4 mins).

Reduce heat to medium low.  Add soy sauce and vinegar, stirring to combine.  Add spinach and cook until wilted, stirring occasionally (~8-9 mins).

Add kelp noodles (or cooked noodles/rice) to the pan.  Stir well to coat in mixture.  Continue cooking until noodles are warmed through.

Transfer to plates and garnish with toasted sesame seeds and cilantro.

Serves 2.

***

 The real test will be if I do any of the other DIY projects I’ve pinned.  Oddly, most involve vino…

Have you ever crafted something from Pinetrest (or another website)?

Have you ever tried kelp noodles?  Tofu noodles?

 

Breakfast, Lunch, and Dinner: A Tribute

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Today is a tribute.

Friday seems like the perfect time to celebrate some fantastic bloggers who have inspired some of the best meals I’ve had.  This list is not at all exhaustive, but it’s what I’ve had lately for breakfast, lunch, and dinner.

Breakfast:

These fluffy, lemon-flavored chia muffins were based on this Lemon Chia Cake created by Lisa @ Healthful Sense.  I’ve made several of Lisa’s recipes and have never been disappointed.  She’s also the only person more obsessed with sweet potatoes and peanut flour than I am.

They are gluten-free and vegan – great for breakfast or an afternoon snack.  Next time I make them I’ll add some poppy seeds too, as that’s what the chia bites reminded me of.  Who doesn’t need a little opium first thing in the morning?

My modifications:

  • Used brown rice flour rather than millet
  • Replaced Stevia with NuNaturals Fiber Baking Blend
  • Reduced vanilla extract to 1/2 tsp
  • Added 1/2 tsp lemon extract
  • Used a full 1 tsp of cinnamon
  • Made 6 muffins rather than cake (baking time = 15 mins)

 

You should try these.  Like now.

 

 

Lunch:

When I can work from home, lunch is my favorite meal of the day.  I can cook something fresh AND use the daylight for picture-taking.  Even though I was too lazy to whip out the good camera for this pic.

 

 

Sweet potatoes.  Smashed and coated with goodness.  I took the idea from Pinterest – this recipe for Hot Crash Sweet Potatoes pinned from Donalyn @ DLYNZ.

 

My modifications:

  • Rather than her spice mix, I used this one created for use in my Babaganoush Soup… fitting because the blend was from another blogger, Cara @ Cara’s Cravings
  • Brushed sweet potato slices with a mix of olive oil and rice wine vinegar.  
  • Skipped the boiling step (increased baking time to 20 mins on each side using convection bake)

 

These “crashed” sweet potatoes tuned out beautifully, and my Middle-Eastern spice blend went perfectly with the Coconut Curry Marinated Tempeh by Turtle Mountain I had in the fridge.  Nom.

 

 

Dinner:

After an orange lunch, I needed a green dinner.

Janet @ The Taste Space created a Spinach Dal Palak that couldn’t be any greener if it tried.  If you don’t already follow Taste Space, check it out.  There isn’t a day where I don’t drool over a post.

 

 

My modifications:

  • Short on spinach, I reduced the recipe to make a single serving
  • Increased cumin
  • Used ground ginger (I’m out of fresh – use it if you have it on hand!)
  • Added more red pepper flakes (because I’m not happy ’til my nose is running)

 

Served with sriracha and an Ezekiel Sprouted Grain Tortilla.  Pinned and will be making again soon!

 

Dessert:

I have a bajillion blogger desserts marked to try… but tonight was my own.

 

 

These Chewy Granola Cookies (not limited to dessert – momma texted me to say she had 2 for breakfast with Greek yogurt) with a glass of “Chocolate Milk.”

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“Chocolate Milk”

 

Mix in cocktail glass and serve with ice.

***

Yes, I realize such a simple drink shouldn’t count as a recipe… but it was good, so I’m going to milk it.  (Tee hee… milk it… get it?)

What blogger recipe have you made lately and loved?

What do you use to bookmark recipes?  Pinterest?  Reader?  Delicious?

 

Peanut Butter Banana Baked Oatmeal

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The truth is…

 

While I have shared with you all the good food from the past two days, it’s been a pretty tough week.

 

 

Following that delicious Vietnamese meal I posted for WIAW, I went back to a hotel room where I worked until 4am.

And my computer crashed before I saved.  Twice.

 

 

The next morning I learned my spreadsheet fun isn’t over and I’m now in the middle of a new circle of hell another pile of VLOOKUPs and analysis.

I really do love my job… but I really do hate Excel.

 

 

 

The week has also left me short of time to workout.  I did manage to hit the hotel dreadmill for a quick mile… only to discover my knee still isn’t better.  Like clockwork, at 0.8 miles it hurts and feels like it’s going to buckle under me.

 

So today I’m not feeling wordy.  Nor do I have time to be.

 

Bad hotel breakfasts also drag me down.  What I really wanted was this:

 

 

This breakfast really is a good one.  Hotels, please take note.

 

 

Baked oats with mashed banana and peanut butter.  Topped with blueberries, chopped hazelnuts, and syrup at the very end.

It’s comfort food.  And I need to be held.

 

 

End of the bowl = end of my pity party today.

 

 

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Peanut Butter Banana Baked Oatmeal

  • 1/2 ripe banana, mashed
  • 1 T peanut butter
  • 1/2 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 4-5 drops vanilla stevia
  • 1 tsp coconut oil (optional)
  • Shake of salt
  • 1/3 C oatmeal
  • 1/4 C unsweetened almond milk

 

Preheat oven to 375 degrees.

Place all ingredients except oats and milk in small bowl.  Mix until combined, then add raw oats and milk. Pour into a ramekin and cook for 15-20 mins, or until firm. Finish on broil for just a few seconds to brown the top.

Optional toppings: nuts, blueberries, more peanut butter, coconut oil, syrup

Serves 1.

***

Now I feel bad whining because I really am grateful for a lot this week: being in the Top 9, my awesome mom, and having a good job.

Do you ever need a pity party… and feel bad about said pity party?

What are you grateful for this week?

 

Grapefruit Fennel Salad

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Summer is for salads.

Therefore I’m usually craving them in the winter.

We I don’t often remember, but winter has good produce other than squash (not that you’d know if from reading my blog…)!  I love the sweetness of in-season grapefruit on a salad, and the fresh fennel that’s in every grocery store adds a perfect licorice-like crunch to salad bowls.

Armed with these finds, I set out to make myself a giant salad for lunch.  Summer memories, be damned.

Into a giant bowl went all of the fresh veggies I looted from the local farmer’s market.  Citrus-y sweet sectioned grapefruit, a little heat from a serrano pepper, and my favorite – fennel – all played well together.  Accenting those flavors were fresh cilantro and yellow onion.  A crisp cucumber added a nice texture, all salted, peppered, and drizzled with lime juice and olive oil.

The perfect winter citrus salad bowl.

This salad will keep well for a day or two.  On day two I served it atop bulgur I pre-cooked and then mixed liberally with cilantro and lime juice.

Bowl #2 was topped with blueberries… the little extra punch of sweetness turned out of be a delicious idea, FYI.

Grapefruit Fennel Salad

Grapefruit Fennel Salad

  • 1 fennel bulb, sliced thin
  • 1 grapefruit, sectioned
  • 1 cucumber, diced
  • 2 T cilantro, minced
  • 1 serrano pepper, minced
  • 1/4 yellow onion, diced
  • 1 T olive oil
  • 2-3 tsp fresh lime juice
  • S&P, to taste
  • Blueberries (optional)

Mix all ingredients in medium-sized bowl.  Add more oil, lime juice, salt, and pepper to taste.

Optional: serve atop grains or greens – arugula would be fantastic here.

Serves 1-2

***

You could eat this and have a Granola Cookie for dessert.  I’m just sayin’… 😉

Do your salads change in the winter months?

What is your favorite winter produce (other than squashes and sweet potatoes)?

Cardamom Hill

By

If you have been reading for a while, you know that I LOVE Indian flavors.

 

Wednesday night I tried a much-hyped new Indian restaurant in Atlanta, Cardamom Hill (1700 Northside Dr.NW #A6, Atlanta, GA 30318, 404.549.7012).

The owner, Asha Gomez, is locally-famous for her underground supper clubs.  She wanted to share her food with a broader audience, thus Cardamom Hill was born.  I’m sad to have missed her Supper Clubs, but am excited to see where she takes the restaurant.

 

Cardamom Hill menu

 

They don’t have their liquor license yet, but they do keep some beers in the back to share.  Thus, I tasted my first Schiltz. It wasn’t as bad as I had imagined… though that’s not saying a lot.  They did have a Sweetwater IPA in the cooler that the server mercifully graciously brought me after I couldn’t handle anymore Schlitz.

 

 

The food was MUCH better than the beer selection. 🙂  I’m really kidding – it was great of them to offer my friend and I anything at all.

 

We started with a beautifully plated salad of arugula, starfruit, radish, cucumber, and papaya.  It was dressed in a tamarind vinaigrette.  Each item on its own was flavorful and fresh; however, my companion and I both felt it lacked something to pull it together.  I also thought it was slightly over-dressed (normally I ask for dressing on the side – my mistake!).

 

 

Our second app was on the house.  Beef and Potato Croquettes seasoned with ginger, garlic, and green papaya salad.  I nibbled on the potato part of the croquette (trying to stick to the veg thing) and wasn’t blown away.  I loved the (pickled?) ginger and garlic served with it.  I wish that had been used in a salad!

 

 

For my entrée I chose the Vegetable Trio, served with coconut rice.

Part 1 of the trio was Sweet Potato Verka sautéed in coconut oil with mustard seeds, shallots, and curry leaves.  It was absolutely fantastic.  A little oily, but honestly… that just made it better.  Perfectly balanced between the sweetness of the potato and the subtle heat from the spices, I could eat this dish all day every day.

 

 

As good as that was, Part 2 of the trio topped it.  It was a “Seasonal” Thoran, which is listed on the menus as a stir-fry but (as the waiter described) this more accurately identified as a soup.  A phenomenal soup.  The broth was just spiced enough with dried red chillies.  It contained bite-sized pieces of carrot, eggplant, potato, and tomato.  I’m not sure what sorts of other spices were in this, but whoa.  My friend and I agreed it was the best dish of the night.

Dear Asha, Please keep this on as an appetizer soup.

 

Lastly, I had a Beet Pachadi.  3 warm beets layered with housemade yogurt (ask for it to be left off to make this dish vegan) and mustard seeds, topped a curry leaf.  It was also good, just not quite as stand-out as the first 2 items.

 

My friend had the Braised Short Ribs with roasted coconut sauce, served over umpa (like fried polenta, but made from semolina).  It was nice… but I was happy I stuck with the veg.

 

 

We couldn’t pass up a traditional dessert.  I have no idea what this is called, but it was a warm coconut milk soup with toasted coconut, cashew halves, cardamom seeds, ginger, and rice noodles.  It was one of those dishes you keep eating but you’re not entirely sure you love.  The flavors were just so interesting!  We wondered if it would be better (albeit non-traditional) cold?

 

 

If you’re in the Atlanta area, I do recommend trying Cardamom Hill.  The service was solid and it has a lot of potential.  This isn’t the typical curry-laden Indian food many of us are accustomed to.  Dishes from the Southwest Indian state of Kerala are laced with interesting spice blends and not heavy on the heat.  It just enough spice to detect.  You know the balance of flavors much be great if I’m not begging for more heat.

Don’t miss the Vegetable Trio, try the dessert for fun… and do make sure to BYOB.  There’s no corking fee while they await the liquor license.

***

I just realized it’s friday the 13th!  Some people shudder, but 13 is my lucky number and this is my lucky day (knock on wood).

Do you like trying authentic food from different cultures?  Panda Express doesn’t count.

Who’s doing something fun this weekend?

 

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