3/23/2016 0 Comments Trader Joe's Challenge: WednesdayI love salads but don't make them as often as I should. This is some great salad inspiration here with this Chickpea, Sweet Potato and Apple Farro Salad. Sweet potatoes come local this time of year in North Carolina but the rest can come from Trader Joe's! This simple combo is definitely worth a repeat. I've never myself put farro in a salad but I will do it again!
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3/22/2016 0 Comments Trader Joe's Challenge: Tuesday
3/21/2016 0 Comments Trader Joe's Challenge: MondayDay 1 starts off with one of my favorite foods, tacos! Black Bean & Sweet Potato is what I went with (option to use butternut squash but I could get sweet potatoes locally). I currently do not have a microwave so I roasted the sweet potatoes in my toaster oven and chopped up to sauté in the skillet with the other ingredients. I also found the cutest little tortillas made locally. The nice man at the Mexican grocer said the ladies who are on diets like these! I topped mine with salsa and a vegan cheese sauce. 2/26/2016 0 Comments Trader Joe's Challenge: Friday
2/25/2016 0 Comments Trader Joe's Challenge: ThursdaySoup & Sandwich night on the menu on Buzzfeed's $20 week of vegan meals!.. this was my splurge. Bread. I went with a local sourdough from Duke's Bread. Roasted Carrot Soup with Carmelized Onion & Hummus Sandwich was the meal plan. It looks like a recipe for college students as it was mentioned it was for making in between classes. It was simple, needed more seasoning so I spiced it up. Sandwich I went open faced style but was an interesting idea.
2/24/2016 0 Comments Trader Joe's Challenge: WednesdayI love looking at photos of beautiful vegan bowls online and ordering them at restaurants but I've never made one before! This was fun and had me wondering why I don't have more bowls in my life. I chopped the veggies up for easier eating and topped with siracha. Leftovers rolled up well in a tortilla! Buzzfeed's Trader Joe's Challenge Protein Packed Vegan Sweet Potato, Kale and Chickpea Bowl I would make again. I paired it with a brew from back home that is a 2016 finalist in one of my favorite lists, the Good Food Awards.... a Lakefront Brewery Growing Power Organic Farmhouse Pale Ale.
2/23/2016 4 Comments Trader Joe's Challenge: Tuesday
2/22/2016 0 Comments Trader Joe's Challenge: Monday
I love a challenge, especially a vegan one! So when I got an invite to try Buzzfeed's 1 Trip To Trader Joe’s + $20 = 5 Easy Vegan Dinners I was excited to get on board. I had already had the tip that the instructions were somewhat lacking and found a better list of instructions from Veggies Save the Day. My biggest challenge was that since I live in a smaller city, I only have one Trader Joe's so when I got to that side of town to get started on my list I found most of the items to be out of stock. So frustrated, I decided to change the game plan and keep it local. Living in North Carolina I love the year round farmer's markets and small local grocers so I decided to start with what I could get there then head on over to trusty Harris Teeter for the rest! So I am not the best with keeping track of my spending but I'd say I came out around the $20 goal as many of the veggies are much cheaper at my farmer's market, and I'm not a fan of canned beans so I cook batches of dried ones. My one splurge was bread, getting a $5 local sourdough. Stay tuned for my week of vegan meals!
1/23/2016 0 Comments Vegan Brunch = Omeletes!
Tofu Omelets by Isa Moskowitz
2 cloves garlic 1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu 2 tablespoons nutritional yeast 2 tablespoons olive oil 1/2 teaspoon turmeric 1 teaspoon fine black salt, plus extra for sprinkling 1/2 cup chickpea flour 1 tablespoon arrowroot or cornstarch Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated. Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also, make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee). In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip. Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets. Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked. |
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