Raw nori barley wraps with soaked barley (2 days), celery, red bell pepper, carrot, green onion, and a puree of broccoli (which I cooked, but you don’t have to), cilantro, lime juice, ginger, and barley miso.
These were really good; I love the ginger in the pureed part!
(Disclaimer - picture was taken on my phone camera!)
In Lansdale, PA, there is a raw vegetarian cafe with juices, smoothies, entrees (wraps, soups, sandwiches), and desserts. There is also a store section with produce and miscellaneous items, such as agave, seeds, nuts, dried fruit, seaweeds.
I went there yesterday with my friend Tracey and purchased a green smoothie along with this cheezburger, with flax bread, red sauce, a patty with beets (see website for all ingredients), sunflower seed cheese, avocado, broccoli, carrots, and onion. I loved the bread, cheese, and vegetables. The patty was so-so; I only liked it combined with the other ingredients, but keep in mind that I’m not a HUGE fan of beets. As you may be able to tell from the photograph, this item is eaten with a fork. 
We will definitely be going back to Arnold’s for these treats and they also have raw potlucks monthly.
I got some lemongrass stalks and Thai basil from my friend Sara, so I thought I’d try to put them to good use and also eat plenty of raw in the process.
I made a broth with pureed coconut shreds, broccoli stalks, and kale, coconut water and homemade vegetable broth, lemongrass, ginger, garlic, a green chile, salt, and a small amount of the basil. Then I cooked the broccoli florets in the broth but still found something was missing…..roasted peanuts! They really changed the flavor of the soup for the better. The garnish is carrots, bok choy, kale, avocado, and Thai basil.
It was really tasty but I think in the future I may just keep things more simple and start eating more raw broccoli. I had previously thought I didn’t like it raw, but I had a few bites of a stalk and liked it. Of course a sauce with the lemongrass would be excellent even raw!
Not including the peanuts, mung bean sprouts, cilantro, and green onions, this salad, for a medium-size bowl, has 22 grams of protein, 1,067% RDA of Vitamin A, 76% of the RDA of calcium, 401% of the RDA for Vitamin C, and 59% of the RDA for iron. The dressing I used was simply lime juice, sambal oelek (the chili paste I’m bonkers over), and soy sauce (I always use gluten-free soy sauce).
The tofu is marinated with cilantro.
Picking out my favorite vegetable was no easy task. There are the varieties I eat at least once a week, such as spinach, collards, carrots, sweet potatoes (at the moment), celery, onion. The criteria I decided to use was “what vegetable would I be upset about if I were told I could never have it again”? Without pause, broccoli.
Word.
Veganomicon
Another Rarely Used Grain
It’s amusing to me how often corn is mistaken for a vegetable, especially when the kernels are eaten off the cob, frozen, or canned. But then, when we use things like cornmeal and corn grits, it seems suddenly corn is remembered as the grain it is again! :) Whole-grain cornmeal is a good source of protein, dietary fiber (like all plant-based foods!), and iron.
I love polenta - the flavor of the corn becomes buttery and, to boot, it’s amazing how thick the stuff becomes when cooled and then sliced! When Isa and Terry took polenta to the next level in Veganomicon, adding one of my favorite vegetables, broccoli, I knew it wouldn’t be long before I tried it. See, I eat broccoli almost every single day. And not just a little bit - I typically eat a whole pound at once. And I am not alone in this!
Broccoli is a good source of protein, thiamin, pantothenic acid, calcium, iron, magnesium and phosphorus, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E (alpha tocopherol), vitamin K, riboflavin, vitamin B6, folate, potassium and manganese.
For some of the broth, I used sun-dried tomato soaking water, and I decided to add a layer of sun-drieds in between two layers of polenta.
Shown here with an Italian-seasoned nutritional yeast sauce. It was delicious!!!
ExtraVeganZa
This is one of my favorite salads, with vermicilli rice noodles, baked tofu, bok choy, broccoli, spinach, red bell peppers, green onions, cilantro, peanuts, a serrano chili, and a lime dressing. It was brought to the AR meetup picnic at Pennypack Park, along with some collard greens with mustard oil, sesame oil, garlic, nori, and salt.
This is an excellent restaurant in Wynnewood, PA, with very understanding waitstaff when it comes to requesting items without fish/oyster sauce and also a good ole plate of steamed greens (shown here with broccoli and bok choy).
Also shown is the vegetarian General Tso’s, which an excellent sauce. I love the green onions with it!
When going to Bertucci’s, I find that the pizza can get pretty pricy if you add individual vegetables. However, they have the side of roasted Tuscan vegetables that you can order and put on top of your pizza yourself! This pizza shown is ordered with two vegetables that come with it (this time, eggplant and fresh tomatoes) and then topped with the side of vegetables. Make sure you order no cheese, including no parmesan, as their oil mixture does have cheese in it.
The crust and sauce are extremely tasty! I love Bertucci’s.
The Maui Vegetarian
Steamed buns, with a hint of sesame flavor and whole-grain spelt and unbleached white flours, stuffed with a delectable mixture of seitan, broccoli, onion, green bell pepper, garlic, celery, cilantro, and hoison. I added carrots to the mixture, too, to add more color! For what it’s worth, I thought it was so fun to fill the dough with the mixture and squeeze it up to form the bun shape. It was my first time making buns with filling like that.
