P.S. I made the Blueberry Ginger Spelt Muffins from p.155 in Vegan Brunch today.

SUPER YUM!

I think this is the best cookbook I own. :o)

Moroccan Beet and Avocado Salad

This ... is super yum!

Ingredients:
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon agave nectar (or dark honey if not vegan)
1 tablespoon dijon mustard
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
salt to taste
4 medium-sized beets
1 avocado

Directions:
Roast the beets until they're tender and then peel when they've cooled. Cut beets and avocado into 1 inch chunks. Mix the rest of the ingredients in a separate bowl and pour over the avocados and beets. Enjoy!

To Roast Beets:
Seal each beet, separately, in aluminum foil (stems removed). Roast in 400F oven for about 45 minutes to one hour or until a knife slides through easily. Remove beets from oven and open foil. Let them cool until you can handle them. Remove skin by rubbing beets with a paper towel. Skin should come off easily if beets are roasted well. (You might want to wear gloves to do this or else your hands will be stained red.)

Carmelized Onion and Tofu Basil Ricotta Pintxos (Tapas)

Ingredients:

1 large onion, sliced into thin strips
agave nectar (or honey)
olive oil
a few slices of whole wheat bread (or bread of your preference - that's just what I had on hand)

Tofu Basil Ricotta (recipe from Veganomicon p.206)
1 pound extra-firm tofu
2 teaspoons lemon juice
1 clove garlic
1/4 teaspoon salt
pinch of freshly ground black pepper
handful of basil leaves
1/4 cup nutritional yeast

Directions:
Saute the onion in a little olive oil and some agave nectar (or honey) until they start to brown.
Meanwhile, throw all the ingredients for the tofu basil ricotta into a food processor and process until smooth.
Toast bread, remove crusts, and cut into triangles.
Spread some of the tofu basil ricotta onto the bread ... then add some of the carmelized onions ... and drizzle some agave nectar on top. Yum!

NOTE: Next time, I think I'll make this with the recipe for Cashew Ricotta (also on p.206 of Veganomicon) and omit the basil.

Now, as promised, some travel photos thrown in. :)

Two of my passions in life are eating well and travel. I just got back from a, much needed, 3 week vacation in Spain. I feel refreshed and ready to start my final year of graduate school. (Ok, maybe I'd like 3 more weeks, but I digress...) :)

Unfortunately, Spain is not veggie or vegan friendly ~ at all. ugh. I knew that was going to be the case, but I really wasn't prepared for just how meat-centric it really is! I did, however, manage to find vegan yogurt and a few vegan-friendly spots.

San Sebastian was my favorite spot. I want to learn Basque and move there! :)
Enjoy!

Click here for Granada, Madrid, San Sebastian, and Sevilla Photos


Click here for Barcelona, Cordoba, Geneva, and Granada photos

Healthy Vegan Mango Lassi

photo source:http://lickmyspoon.com/wp-content/uploads/2009/02/mango-lassi.jpg

This is a delicious way to get your probiotics!

Ingredients:
6oz plain or vanilla soy yogurt
*Make sure your soy yogurt doesn't have any milk-derived ingredients. Sometimes they're sneaky and soy yogurt isn't vegan!
1 large ripe mango, peeled and cut into chunks
3/4 cup ice cubes

Directions:
Put all ingredients into your blender and blend until smooth.
Yum yum yum.

Spicy Cauliflower Rice (low fat, low carb, vegan)

*Recipe adapted from Michaela Hickman's recipe.

Ingredients:
1 head cauliflower
1 tsp curry powder (I use medium hot Madras curry)
2 green onions
1 tsp red pepper flake

Directions:
1. Cut cauliflower florets into small 1-2 inch pieces. Steam cauliflower for about 6 minutes or until tender.
2. While cauliflower is steaming, slice all of the green onions into small pieces.
3. Pulse cauliflower in food processor a few times until it reaches a rice-like consistency. *You might have to do this in a few small batches at a time.
4. Pour cauliflower into a bowl and sprinkle with green onions, curry, and red pepper flake. Stir to combine.
5. Enjoy!

Not so healthy, but ... Easy Sweet and Sour Crockpot Seitan (vegan)

photo from here.
(I ate it up before I remembered to take a pic! It looked just like this though!)

Ingredients:
1 lb seitan, cut into chunks (I bought two 8oz packages)
6 carrots, peeled and sliced into rounds
1 large onion, chopped
1/3 cup brown sugar
3 tablespoons soy sauce
3-4 large garlic cloves, minced
1-2 teaspoons red pepper flakes (I like it spicy; decrease amount if you don't.)
1 (20oz) can pineapple chunks, drained and juice reserved
3 tablespoons cornstarch
3 tablespoons cold water
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped

How to:
1. Place seitan, carrots, and onion in crockpot.
2. In a small bowl, mix together the brown sugar, soy sauce, garlic, red pepper flakes, and pineapple juice until sugar is dissolved. Pour into crockpot.
3. Cook on low 8 hours.
4. 30 minutes before serving, dissolve the cornstarch in the water and add the mixture to the crockpot along with the bell peppers and pineapple chunks.
5. Turn crockpot up to high and cook for 30 minutes, until peppers are crisp-tender.
6. Serve over rice or couscous. Enjoy!

recipe adapted from:
http://www.recipezaar.com/recipe/Sweet-and-Sour-Crockpot-Seitan-350753