Urban Vegan’s Bagna Cauda, 6-Grain Dunkin’ Bread, and Veggies

Brooklyn Pad Thai w Thai-Style Seitan

Pad Thai recipe from Vegan With a Vengeance, my favorite, with bean sprouts, chives, broccoli, green beans, carrots, cilantro, lemongrass, onions, peanuts, and garlic.  I made the Seitan O’Greatness recipe, but with chilies, ginger, coriander, lemon peel, and peanut oil.

I made my own noodles for this recipe with spelt, oat, and unbleached white w/ wheat germ flours.  The protein for the pasta alone (for 6 small servings) was 41 grams.  The seitan added 172 grams.  The person I am making these dishes for likes to eat lower fat and high in protein.

Scrambled Tofu and Roasted Potatoes

Mediterranean Vegan Kitchen (for potatoes)

The potatoes are the Greek lemon & oregano, also with garlic.  The tofu is based on the mini crustless quiche recipe from Fat Free Vegan, with broccoli, Monterey Jack Vegan Gourmet, onions, baked and then scrambled, with basil added.

Raw Nori Barley Wraps

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!

Raw Cheezburger – Arnold’s Way

(Disclaimer – picture was taken on my phone camera!)

www.arnoldsway.com

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.

Lemongrass & Greens Soup w/ Raw Garnishes

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!

More Greens

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.

VeganMoFo – Favorite Foods

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.

VeganMoFo – Veganomicon Broccoli Polenta

 

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!!! 

Thai Noodle Salad

 

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.