Tag Archives: Vegan

Day 15

Today I’m trying to recreate the cashew yam burger we had at The Coup last weekend. I bought their cook book by Tabitha Archer and Dalia Kohen.

Here’s the recipe:
550 g yam
1 1/2 cups smoked tofu crumbled
30g garlic -roasted
1/4 cup sesame oil
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 cup cashews – crushed
3 tsp salt
1 tbsp pepper
1 cup sesame seeds
1/4 cup canola oil
1/2 cup fresh dill

First I crushed the pumpkin and sunflower seeds with the cashews.

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Cut yams into wedges. Mix in bowl with canola oil, 1tsp salt and 1 tbsp pepper. Place on a bake sheet. Roast in pre-heated oven at 350F for 35-40 min.

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Roast garlic bulb at the same time, keeping the skin on.

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In a large bowl, I hand-mixed cooked yams, smoked tofu, peeled garlic, sesame oil, pumpkin seeds, sunflower seeds, cashews, salt and pepper. I only used half of the amount of sesame oil the recipe calls for.

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The garlic bulb I cut off the top and then squeezed out all that goodness!

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Form patties (approx 100 g each) and roll in sesame seeds.

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Bake in oven or pan with a very small amount of canola oil for 10 min.

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The book says it goes best with garlic aioli and dill. I agree!

Garlic aioli:

1 cup vegan mayo
1-2 garlic cloves minced
1/8 cup lemon juice
1/8 cup olive oil
salt and pepper

I had a dilemma on what to serve it on, so I used for one dish GF bread, and for the other GF plain tortilla. At the restaurant they served it with arugula, so I did the same even though it doesn’t call for it in the recipe. Also added a green onion, just because!:)

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Day 14

Wow, two weeks!

I’ve been on a vegan GF diet for 14 days. I honestly didn’t think I could do it without slipping at least once, but I did! I’m so proud of myself!

Today I had papaya for breakfast, another wonderful fruit!

My mother in law sent me a kale chips recipe, and oh so good they turned out! I used one bunch of Kale, 1TBS olive oil, 2TBS nutritional yeast, 1/4 tsp garlic powder 1/4 tsp smoked salt, 2 pinches of chipotle pepper. What?… I love the taste of anything smoked! ūüôā

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I took the kale leaves off the stems and put them in a big bowl. The rest of the ingredients I mixed all together in a little bowl, and then mixed that with the kale leaves. I used my hands making sure  all the leaves were coated. I put them in a single layer on a parchment paper covered baking sheet.

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I baked them at 300F for 30 min . They are addictive! The nutritional yeast gives them a cheesy flavor.

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Day Ten

Detoxification this morning!
Orange, kiwi, kale, banana, apple and half cup water.

Fresh fruit only today...
Fresh fruit only today…
Kale smoothie...mmmm....
Kale smoothie…mmmm….

For lunch I tried vegan chorizo and I honestly loved it.

For dinner, my husband and I went to the hottest vegan/vegetarian restaurant in Calgary, The Coup. We started on the lounge side called Meet and a met a few new people while we waited for our table.  We had the cashew yam burger, mine was GF.  It was awesome.

http://www.thecoup.ca/

Tomorrow we’re off to go skiing.¬† My husband and daughter are trying snowboarding for the first time.¬† We’ll see how that goes!¬† My son and I will stick to our skis this trip.

Day Eight

Today I made cauliflower curry!
I found a slice of mango and few cubes of pineapple in the fridge, so they went in the curry.

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First I sautéed a chopped onion, 4 chopped garlic cloves and 1 chopped carrot in 2 TBS of light olive oil for about 3 minutes. After that I added 1/3 cup of water and let it simmer for 5 more minutes.

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I added the cauliflower florets, curry powder, 1 thumb size piece of ginger grated, 1/2 tsp turmeric, 2 TBS sesame seeds, turned down the burner and cover for about 15-20 min until the cauliflower wass tender.

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I added the pineapple, mango, 1 1/2 cups of coconut milk, salt,and the juice from half lemon and let it simmer for another 3-5 minutes.
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Day Seven

ONE WEEK VEGAN GLUTEN FREE!

Mango Deliciousness
Mango Deliciousness

Fresh mango, pineapple, banana and coconut water!

Learned this from Martha Stewart
Learned this from Martha Stewart

For dinner I made zucchini spaghetti using The Spiralizer!

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For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.

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I roasted an acorn squash for 45 min in the oven at 350F.

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I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.

The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.

Sweet Potato Chips to add some texture
Sweet Potato Chips to add some texture

Day Five

Don’t you just love raspberries? They are the perfect fruit! 20% of their weight is fiber and they are full with antioxidants.

http://en.wikipedia.org/wiki/Raspberry

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I decided to give it a try to chicken flavored tofu. I marinaded it for more than 24 hrs. The marinade was vegan and it tasted like chicken stock. The first two bites did taste like chicken, but after that…. lets put it this way: next time ill buy it!

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I replied to a message yesterday that I see eggplant in my future. I love eggplant! In Romania we make and eggplant salad that’s absolutely delicious. At least all the Romanians I know, think so. Picking the right kind of eggplant is the key. I always make sure it is shiny dark purple, firm to the touch and no bruises.

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I roasted my eggplant straight on the flame of my stove… its -15C outside and the grill doesn’t look very inviting right now!¬† I roast it until the skin is charred .

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I cut it lengthwise with a knife on a cutting board and scoop the flesh out with a spoon. After that, I let it drain for at least one hour. I always use a plastic colander.

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After it drains and it’s cold I chop it!

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This eggplant salad is so popular we even have special wooden choppers!

Normally, I would make mayo from scratch, but this time I had to use Vegenaise, which I have to admit it”s pretty good. There is no exact ratio of mayo to eggplant. I started with a tsp and added one more, then salt and a a bit of finely chopped onion. To make it really appetizing, I stuffed a tomato with some of the eggplant salad. Voila!

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Day Three

Started my day with a smoothie. I used freshly cut pineapple (using my pineapple corer, it rendered about 1/4 cup of juice which I added to the smoothie), half an apple cored and peeled, half a banana, half a grapefruit, 1/2 cup frozen mango, one leaf of kale taken off the stem! I added 1/4 cup of water.

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green smoothie!
Green Smoothie!

Snack time: made plantain chips today! In the microwave 3 min 30 sec.

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plantain chips
Plantain Chips

I craved something sweet so I made quince sauce : peeled and cored two quinces, covered them with water, a dash of  cinnamon, one lemon wedge, orange peel. Boil for about 30 min or until the quince is really soft.  Added 2 Tbs of Splenda, drained the liquid and puréed the fruit in my Vitamix. Better than any apple sauce you have ever had!

What’s a quince? Here is a picture in case you don’t know what it looks like:

Quinces
Quinces

If you’d like to learn more about quinces, go to:¬† http://en.wikipedia.org/wiki/Quince

Lunch today: quinoa pasta with homemade tomato sauce.

Dinner: Greek salad modified by using avocado instead of the feta cheese….and a beer! A Bud Light Platinum.

I’m very surprised that I have not felt hungry at all the last two days!

Day Two

Smooth sailing today.

Mike made a blueberry, blackberry, banana and almond milk smoothie for breakfast! Yummy! Greek salad for lunch minus the feta cheese – I added avocado instead to give it that creamy feeling.
I snacked on kale and sweet potato chips. I’m not trying to starve myself but I haven’t been hungry. I heard that when one is on a veggie, fruit diet one can eat as much as they want.
For dinner I’m having sweet potato veggie chili! Yummy.

Here’s how I make it:
1 onion chopped
3 garlic cloves chopped
2 sweet potatoes peeled and cut into chunks
1 red bell pepper chopped
1 green pepper chopped
1 15 oz can kernel corn drained
1 15 oz can black beans drained
1 15 oz can kidney beans drained
1 8 oz can Rotel
1 28 oz tomatoes in sauce or whole tomatoes that you can chop in a blender
Chili powder
Cumin
1 ancho chili chopped

Put them all together in a large pot or crock pot, add more tomato juice, if the liquid doesn’t cover all the solids. I really don’t like to measure spices so use your own judgement. If the chili turns out too spicy add 2 tablespoons of peanut butter. I know it sounds weird but believe me it tastes amazing!