Tag Archives: vegetarian

Day 57

Vegan eggplant wild rice burgers

photo(167)

4 slices of GF bread for making bread crumbs
2 eggplants roasted
1 cup wild rice boiled
1 shallot finely chopped
1 large garlic clove crushed
100 g smoked tofu crumbled
1 cup shredded jalapeño pepper soy cheese
3 tbs fresh chopped parsley
Cayenne pepper
Salt
Pepper
Sesame seeds

First I dried out some GF bread in a preheated 200F for about 30 min.

I roasted the eggplant.

photo(160)

I peeled it and let it drain for about 1hr. Then I finely chopped it.

photo(161)

I boiled the wild rice and let it cool completely. In a large bowl, I put the eggplant, added the wild rice, crumbled tofu, cheese, shallot, garlic, parsley and half of the bread crumbs. Mixed it well and started forming the burgers.

photo(163)
On a plate a put the rest of bread crumbs and added salt, pepper and some cayenne pepper and sesame seeds.

photo(164)

I ran each burger through the bread crumb mix. I let the burgers cool down in the refrigerator for an hour before I cooked them. I used a griddle to cook mine.

photo(166)

I also made a spicy sauce to go with the burgers.

photo(165)

Vegenaise
Sriracha sauce
Mustard
Horse radish

I didn’t really use specific quantities. I mixed little by little until I got it perfect to my taste.

photo(167)

Day 33

Avocado and Hearts of Palm Salad

photo(133)

Here’s what goes in it:
Iceberg lettuce
Avocado
Hearts of Palm drained and roughly sliced
Radishes sliced
Fresh lime juice
McCormick garlic pepper
Olive oil
Salt

I like to season the avocado separately before I mix it in the salad. Cut the avocado in slices, add lime juice, salt and the McCormick garlic pepper.

photo(132)

This particular pepper grinder is my favorite seasoning for  avocado!
I mix all of the ingredients and add the avocado at the end and give them a good toss.

photo(131)
If you eat cheese, this salad goes best with Gorgonzola!  We were in the the Cayman Islands visiting my parents-in-law, when one day we decided to make a salad with whatever we find in the house. Jim(my father-in-law) and I came up with this salad(minus the radishes, plus the gorgonzola).

I’ve been making this salad for years!

Day 32

Today I made Roasted Vegetables Quinoa Pasta

photo(125)

This is a wonderful Gluten Free vegan pasta dish. I could eat this every day!

I used quinoa fusilli, carrots, parsnip, onion, green, orange and red bell peppers. I cut all the vegetables in long strips and put them in a large roasting pan.

photo(128)

I sprinkled some olive oil, salt and pepper and give them all a toss.

photo(127)

I put the roasting pan in a preheated oven at 450F for about 30 min.

Meanwhile I cooked the fusilli, and in a frying pan I sauteed chopped garlic and sun-dried tomatoes.  After 2 minutes I added some kalamata olives.

photo(126)

Took the vegetables out of the oven and added them to the frying pan.

photo(129)

I drained the pasta, put it on top of the veggies and added the fresh spinach and few basil leaves and give them all a toss. Salt, pepper and red hot pepper flakes.

photo(125)

Day 26

I’m back in Calgary for two weeks! Felt so good to be in the kitchen cooking again!

Last night I came  across a soup recipe that I had to try.

It is  David McNally’s “Spicy Noodle Soup”:

2 tablespoons olive oil
3 cloves garlic, minced
4 oz extra firm tofu, diced
4 cups broth (organic veggie)
4 oz rice noodles
2 tablespoons tamari soy sauce
1 tablespoon sriracha hot sauce
1 cup mushrooms
1 stem bok choy
1 cup raw spinach
1/2 cup cilantro
1/4 cup cashews, crushed
1/4 cup green onions
1 tablespoon crushed red peppers

David warned me that it’s spicy, and boy was he right! I added extra broth and skipped the red pepper flakes. This is a great, simple, light but full of fresh flavors soup!

photo(100)

I started by sauteeing the garlic in olive oil. It only takes a few minutes to brown.

photo(101)

Added the tofu and cooked for 3 more minutes.

photo(103)

Next was the vegetable stock. The recipe calls for 4 cups but I ended up adding 2 extra cups because the soup turned out too spicy for me. Note to self: add the spicy element little by little, not all at once!:)

After it reached  boiling point I added the mushrooms, soy sauce and sriracha sauce.

photo(105)

I let it simmer for about 3 minutes. After that, it’s ready!

I soaked rice noodles in hot water for about 10 minutes before eating. I chopped all the greens and crushed the cashews.

photo(106)

In a bowl I put some noodles, then soup, and packed it with the greens and crushed cashews.  I added few drops of lime to my bowl. Yummy!

photo(108)

Those last two spoons of broth with little bits of cashews from the bottom of your bowl, are amazingly delicious!

Day 20 and 21

Great weather in Houston! But it’s supposed to get to 29F by tomorrow night! What the what? I guess I dragged it down here!;)

I just realized I haven’t needed caffeine as much as i used to, I have more energy and haven’t felt bloated or sluggish. I don’t crave diet cokes or any kind of sweets!
Tonight my friend Shannon and I made “Birthday quinoa salad”, a recipe she got from her trip to Napa.

IMG_3818(1)
photo(89)

photo(91)

So refreshing, I could eat this every day!

Day 17

I woke up really early this morning to make my flight to Houston. Got to the airport in plenty of time, and went straight to Starbucks. My first time since this challenge begin! My order used to sound like this: “I’ll have a triple grande, three splenda, wet cappuccino…”! Fancy, right?!?! But instead, I ordered a grande coffee with a splash of soy, bought a cup of fruit and a green smoothie. The green smoothie was way too sweet and I ate only had half of the fruit cup. On the plane I ordered the hummus snack, gave the pita chips to the person next to me, and I enjoyed a really good Bloody Mary! 😉

I got to Deer Park and my girlfriend and I went to the local HEB grocery store to stock up on some wonderful veggies and fruits. I looked for Vegenaise but couldn’t find it! When we were checking out, the funny check out kid was great and asked:
“Did you find everything okay?”
I said : As a matter of fact I couldn’t find any Vegenaise!
“What is that?” he asked.
It’s vegan mayonnaise.
“That sounds terrible!… I’m glad you didn’t find it!”
Lololol! So cute, loved him! I should go back in a couple of days and ask him again!

I’m not able to post pics tonight, but we roasted baby potatoes with olive oil and rosemary, and carrots with zucchinis. We jullienned the carrots and cut the zucchinis a bit thicker, olive oil, salt, pepper and crushed garlic! Oh, so delicious !
First day away was a success!!

Day 16

I’ve been doing great being home, having time to cook, but let’s see how I do when I’m out of town working 12 hrs a day! I have faith! I cannot wait to go back to the spa and see everyone. 

This morning I had my first chocolate banana smoothie. I used one banana, one square of 70% cacao chocolate, 1/2 cup almond milk and a cup of ice.

photo(86)

photo(87)
So delicious!

My husband came from out of town and he absolutely loved the yam cashew burger.

For dinner we decided to eat fresh salad. I could eat this salad every day! Romaine lettuce, tomato, cucumber, red bell pepper, white onion,  radishes, kalamata olives, sunflower oil, white wine vinegar, salt and pepper.

photo(88)

My next post will come to you from Deer Park, Texas. Until then, stay healthy!

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.

photo(79)

photo(80)

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.

photo(77)
Roast garlic bulb at the same time, keeping the skin on.

photo(76)
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.

photo(78)

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

photo(81)

photo(82)
Form patties (approx 100 g each) and roll in sesame seeds.

photo(74)
Bake in oven or pan with a very small amount of canola oil for 10 min.

photo(83)

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!:)

photo(85)

photo(84)

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! 🙂

photo(71)

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.

photo(72)

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

photo(73)

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.