Burrito Bento

Posted on November 18, 2010 by jodie

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I love burritos. Seriously, who doesn’t? This is a bean burrito on a whole wheat tortilla, and has rice, kidney beans, roasted squash, Daiya cheddar, salt, garlic and cumin inside. Had it for lunch today, and I’ll have the same tomorrow!

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Wine Poached Apples

Posted on November 17, 2010 by jodie

This is really nice on a crisp fall evening…

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Wine Poached Apples

  • 6 small apples, peeled, cored and cut in half
  • 3 cups vegan white wine
  • 2 cups water (more if necessary to submerge apples in your pan)
  • 1/2 cup sugar
  • 2 cinnamon sticks
  • 1/4 tsp ground ginger
  • peeled zest of 1 lemon (peeled in long slices)
  • vegan whipped cream, cinnamon, toasted slices almonds for garnish
  1. Set the apples aside, and add all the other ingredients to a large, wide pot. Mix to combine, and bring to a simmer.
  2. Add apples to the liquid, arranged in a single layer and completely submerged (add more water if you have to).
  3. Simmer 20-25 minutes, until tender.
  4. Remove apples carefully from the liquid. Set aside to cool.
  5. Remove lemon zest strips and cinnamon sticks and set aside.
  6. Turn heat up to medium and continue to cook until it becomes a syrup. It will take a lot of time, but all of a sudden it gets all foamy and Poof! you have syrup.
  7. Arrange apple halves on a plate, garnish with lemon zest, whipped cream, cinnamon, almonds; drizzle with syrup.

You’ll have extra syrup left over; it tastes great over oatmeal or baked apples, too!

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Keep on MoFoing!

Posted on November 16, 2010 by jodie

I haven’t been feeling well, and consequently, haven’t been eating much of interest. Fortunately I tend to hold a few photos back, but I’m getting down to the last few! I’d better get better so I can start taking pictures again. 🙂

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This is Split Pea Soup with Barley. This particular bowl is a thinned out version- one problem I have with this recipe is that it tends to be very thick. Hence, I’m not posting a recipe until I fix it. I love the flavor, though. Served with a baked potato, as if this needed more carb-y goodness.

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I was wrong!

Posted on November 15, 2010 by jodie

So, I thought I had food poisoning at the end of last week from tofu that was past its expiration date. Turns out, I was wrong! When I went to work today, I learned that there were others there that had also been since. Since I don’t eat the same things they eat, we were all in the clear for food poisoning- it was just a good old fashioned viral illness. So I owe tofu an apology.

The bad news is, I tossed a ton of stuff from my fridge that worried me as far as expiration dates go, and my stomach is still not back to where it was, meaning I’m a little limited in what I can eat. Bland starchy foods are my friends right now. But, I do have a few pics from last week. This is another mac & cheeze, this one using a nooch sauce from Melomeals. I love that blog! This was just pasta cooked with broccoli (vegetable added for the last 5 minutes), drained, and then a couple of tablespoons of sauce tossed on at the end, over heat for another minute or two. Easy meal, and very tasty! Just wish I hadn’t tossed the rest of the sauce in my paranoid ideation….

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Happy MoFo!

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No food today.

Posted on November 12, 2010 by jodie

Because I can’t even look at it right now.

I’d always heard that tofu was generally fine to eat past it’s date, as long as it smells fine. And by “smells fine” the test is allegedly “you’ll know” if it’s bad. I am hear to tell you this is not true. I ate tofu yesterday that was a week and a half past it’s date, that indeed smelled fine. I made tofu scramble. I spent the rest of the day sick. I’ve only just this afternoon been able to drink a few ounces of liquid every hour.
Be careful!
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Vegan 100

Posted on November 11, 2010 by jodie

Last year for VeganMoFo, I used this list from Jenn at Tiny Choices of 100 vegan foods, which deliciously makes the point that there are lots of amazing things for vegans to eat! There were a few items on the list that inspired me to go out and try them over the last year! I’ve bolded the ones I’ve eaten… please copy the list and paste it into your blog- and let me know in the comments, bolding the ones you’ve tried!


I’ve also added a star for the ones that I’ve added since last year! 🙂



1. Molasses
2. Cactus/Nopales*
3. Scrambled Tofu
4. Grilled Portobella Caps
5. Fresh Ground Horseradish
6. Sweet Potato Biscuits
7. Arepa
8. Vegan Cole Slaw
9. Ginger Carrot Soup
10. Fiddlehead Ferns
11. Roasted Elephant Garlic
12. Umeboshi
13. Almond Butter Toast*
14. Aloe Vera*
15. H and H Bagel NYC
16. Slow Roasted Butternut Squash
17. White truffle
18. Fruit wine made from something other than grapes*
19. Freshly ground wasabi
20. Coconut Milk Ice Cream (not store bought) (I do love the store-bought stuff, though!)
21. Heirloom tomatoes
22. Orchard-fresh pressed apple cider
23. Organic California Mango (in season Sept-Oct only)
24. Quinoa
25. Papaya Smoothie
26. Raw Scotch Bonnet (habanero) pepper
27. Goji Berry Tea
28. Fennel
29. Vegan Chocolate Chip Cookie
30. Radishes and Vegan Buttery Spread
31. Starfruit*
32. Oven fresh Sourdough bread
33. Sangria made with premium fruit and juices
34. Sauerkraut
35. Acai Smoothie
36. Blue Foot Mushrooms
37. Vegan Cupcake from Babycakes nyc
38. Sweet Potatoes and Tempeh combo
39. Falafel
40. Spelt Crust Pizza
41. Salt and Pepper Oyster Mushrooms
42. Jicama Slaw
43. Pumpkin Edamame Ginger Dumplings (I still haven’t found these, but I did make my own dish inspired by them!).
44. Hemp Milk*
45. Rose Champagne
46. Fuyu*
47. Raw Avocado-Coconut Soup
48. Tofu Pesto Sandwich*
49. Apple-Lemon-Ginger-Cayenne fresh-pressed juice…with Extra Ginger
50. Grilled Seitan
51. Prickly pear*
52. Fresh Pressed Almond Milk
53. Concord Grapes off the vine
54. Ramps
55. Coconut Water fresh from a young coconut*
56. Organic Arugula
57. Vidalia Onion
58. Sampler of organic produce from Diamond Organics
59. Honeycrisp Apple
60. Poi
61. Vegan Campfire-toasted Smores
62. Grape seed Oil
63. Farm fresh-picked Peach
64. Freshly-made pita bread with freshly-made hummus
65. Chestnut Snack Packs
66. Fresh Guava
67. Mint Chocolate Chip Oatmeal Cookies
68. Raw Mallomar from One Lucky Duck, NYC
69. Fried plantains
70. Mache
71. Golden Beets
72. Barrel-Fresh Pickles
73. Liquid Smoke
74. Meyer Lemon
75. Veggie Paella
76. Vegan Lasagna (raw optional)
77. Kombucha
78. Homemade Soy Milk
79. Lapsang souchong
80. Lychee Bellini
81. Tempeh Bacon
82. Sprouted Grain Bread
83. Lemon Pepper Tempeh
84. Vanilla Bean
85. Watercress
86. Carrot you pulled out of the ground yourself
87. Vegan In-Season Fruit Pie
88. Flowers
89. Corn Chowder
90. High Quality Vegan Raw Chocolate
91. Yellow fuzz-free Kiwi (I love these- Trader Joe’s has had them the last few years in September, but I couldn’t find them AGAIN this year. So disappointed!)
92. White Flesh Grapefruit
93. Harissa
94. Coconut Oil
95. Jackfruit
96. Homemade Risotto
97. Spirulina
98. Seedless ‘Pixie’ Tangerine
99. Gourmet Sorbet, not store bought
100. Fresh Plucked English Peas

So that’s 10 new things I tried this year- not bad for a picky vegan. I do have one more to add to the list, though not a food: vegan boyfriend. 🙂 Definitely worth trying!


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Wild Rice Soup

Posted on November 10, 2010 by jodie

I actually saw this veganized in another vegan blog a year or two ago, and I am so sorry that I cannot remember where it was that I saw it. This is my (lower fat than the original) veganized recipe for wild rice soup. It is amazing, though not really health food.

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Wild Rice Soup

  • 3 Tbs Earth Balance (vegan margarine)
  • 1 small onion, minced
  • 1/2 cup Flour
  • 4 cups veggie or non-chicken broth ( I like Better Than Bouillon, No Chicken Base)
  • 2 cups cooked wild rice
  • 3 slices vegan ham substitute (or ham-style seitan), chopped (optional)
  • 1/2 cup carrot, shredded
  • 3 Tbs slivered or sliced almonds
  • 1/2 cup vegan white wine
  • salt (optional)
  • parsley/chives/scallions for garnish, optional
  1. Melt the Earth Balance over medium heat in soup pot.
  2. Add onions and saute until fragrant.
  3. Add flour, and cook over medium heat until it comes together with onions/Earth Balance.
  4. Add broth gradually and whisk with previous ingredients to combine thoroughly. Bring to a boil, and then cook for one minute longer.
  5. Add rice, vegan ham, carrot and almonds. Stir to combine and simmer an additional 5 minute.
  6. Add white wine, cook until heated through.
  7. Taste for salt; serve in bowls with garnish.
  8. Enjoy!

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Chickpea Piccata

Posted on November 9, 2010 by jodie

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This of course is not an original recipe, but one from the great Isa Moskowitcz. You can find her recipe here, or you can pre-order her new book, Appetite for Reduction. In either case, it will be very tasty!

Keep on VeganMoFoing!

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Quick Week Night Meal

Posted on November 8, 2010 by jodie

This is one of my favorite quick weeknight meals lately.

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It’s pierogi, served this time with onions, spinach, spaghetti squash and arugula. I usually start by slicing up an onion and cooking it over low heat to caramelize, and then throw the pierogi into the pan. Most of the time I only add spinach, but I had a bit of leftover arugula and spaghetti squash, so I threw them both in. Toss in whatever you have on hand!
I usually buy pre-made pierogi- there’s a local band that’s sold in a lot of stores around where I am, the name of which escapes me. If you’re so inclined, there’s also a great recipe for them in Vegan Brunch, which you could freeze for use on busy week nights! I’ve made them before- definitely doable on the weekend. 🙂

This post brought to you for VeganMoFo!

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It’s the end of VeganMoFo week 1!

Posted on November 5, 2010 by jodie

Since I’m posting on weekdays, that is. Who knows, maybe I’ll post once over the weekend.

At any rate, here’s today’s picture.
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This is a Tempeh Piccata (recipe from The Candle Cafe Cookbook, except I use tempeh instead of seitan), but what I really wanted to show off is the rice. This is Cajun Grain Brown Jasmine Rice, which the New York Times Magazine ran an article about earlier this year. It’s really good. Only trouble is, it only comes in large quantities- two four pound bags.

How much rice is 4 pounds, you ask? I have just the person to answer: Ricky Riccardo. Yes, Ricky Riccardo, and his friend Fred Mertz. Just skip to about 7:15 in this clip (ignore the rubber chickens!).

Fortunately, it keeps in the freezer. 🙂

This post was brought to you by VeganMoFo!

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