Wednesday, November 23, 2016

Cauliflower Stuffing!


I was on Facebook the other day, and someone posted a video on Delish of a stuffing that caught my eye.  For one, it was breadless. We all know how easy it is to over eat at the holidays, so this piqued my interest.  While it wasn't vegan, it was easily adaptable, so I decided to whip some up to bring to my parents' house as one of my contributions to this year's holiday meal.

The base of this recipe is cauliflower, but mushrooms play a pivotal role in making this feel a bit meatier (pardon the irony.)  

Here is the recipe, replacing regular butter for vegan, and vegetable stock for chicken.  When I reheat this before serving, I will also be adding a half cup of chopped, roasted chestnuts...

You will need:
4 TBSP vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 TBSP chopped fresh rosemary
1 TBSP chopped fresh sage
1/2 c. vegetable stock

In a large skillet over medium heat, melt butter.  Add onion, carrot and celery and saute until soft, 7 to 8 minutes.

Add cauliflower and mushrooms and seson with salt and pepper. Cook until tender, 5 to 10 minutes more.

Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid.  Cover until totally tender and liquid is absorbed, 15 minutes.

Serve and enjoy!

If you're looking for one more idea, I picked up two packages of shredded brussel sprouts and 2 granny smith apples.  I am going to sautee them in a little extra virgin olive oil with chopped yellow onion, and then sprinkle with pecans and maybe a drizzle of maple syrup...I am getting hungry already! 

Wishing you and your loved ones a wonderful holiday and much for which to be thankful,

Yonni (a.k.a. The Trendy Vegan)

Friday, November 18, 2016

Scrambled Eggs!


I hate going out for breakfast and brunch as a vegan.  There.  I said it. Unless I am going to a vegan restaurant, where I have various options from which to choose, I just hate it.  During the week I may have a vegan protein bar, or oatmeal or avocado toast if I have a morning meeting, but these are not meals to write home about.  On the weekends, if that's the best I can do, even at a restaurant, it's just not super enjoyable.

If only mainstream restaurants would pick up some of this: Follow Your Heart Vegan Egg replacer (the packaging alone is adorable in a little egg crate of its own...) You can bake with it (which you can do with other egg replacers or crushed flax seed and water) but you can also scramble it or make it into a frittata!
I am getting on the road soon, heading out of town, to run my very first half marathon tomorrow.  I wanted a protein-packed breakfast to get me going.  I scooped 4 loosely packed tablespoons of Follow Your Heart Vegan eggs into 1 cup of cold water and whisked them until smooth.

Into a heated non-stick pan, I poured in the mixture, scrambling it, just as you would with eggs, for about 6 minutes until the liquid was mostly gone and they looked like I imagined they should.  I sprinkled on a touch of kosher salt and then added one piece of Chao cheese and watched it all melt together.  It was looking pretty awesome.  I plated the scramble and topped it with a teaspoon of the Gotham Greens vegan pesto I mentioned the other day, and broke up one more piece of the Chao cheese to layer on top. 

Let me tell you: I am a happy girl.  I just got my breakfast and brunch game on!  If you made the transition to a vegan diet, and this post resonates with you, or if you're just interested in a great new "egg" recipe, you should definitely give this a try!




Sunday, November 13, 2016

Getting Creative: Great New Recipe

I am so excited!  I just found two new amazing vegan staples...brand new must haves for my refrigerator.

The first one is Follow Your Heart vegan parmesan.  I don't know how they pulled it off, but instead of the other powdery versions on the market, this one looks and tastes like actual shredded parmesan. I have not cooked with it yet, so I don't know how evenly it melts, but it is so good, you will want to pop a few shreds in your mouth before your sprinkle some more on your food.  I told you - it's exciting!

The second one is vegan pesto by Gotham Greens.  I challenge you to serve this pesto to non-vegan guests and see if anyone notices.  DE-licious!

I had a super lackluster barely toasted English muffin this morning with a little tomato, cucumber and avocado, so I wanted something healthy and satisfying for lunch this afternoon.  This 5 ingredient concoction was exactly what I was looking for, and it could not be easier.

Into one gallon Ziploc bag add:

1 package of steamed lentils (you could certainly use chickpeas or black beans too, or instead)
1 pack of coleslaw veggies
1 pack broccoli slaw veggies
1/3 container Follow Your Heart parmesan
1/2 container of Gotham Greens vegan pesto

Seal the bag well and massage the bag until all of the ingredients are well combined.  Grab a bowl and serve it right up, or set it aside for later.  When you are ready to eat, you could add some diced avocado or sunflower seeds, and accompany it with a great sourdough with some olive oil for dipping.




Thursday, November 10, 2016

My New Favorite Salad!

Thank you, Le Pain Quotidien, for this fabulous new vegan salad! I personally skip the grapefruit, despite it's health benefits, but the rest is just awesome!


Monday, November 7, 2016

Nomad: Worth The Travel




It has taken me a while, but I finally got to experience the Nomad Hotel, just steps from Madison Square Park in New York City.

In October, when my birthday rolls around, I am the fortunate beneficiary of many celebrations. This year, I met two of my best friends at Nomad restaurant and bar. 

The whole atmosphere is inviting. Dark wood, jewel tones, ambient lighting. The bar, broken into front and back parts, and a quieter library bar for hotel guests, is a scene - fabulous, inventive cocktails, bustling, upscale energized crowd.

The dining room is equally as special, perfect for business, catching up with friends, or a romantic night out with that special someone.

The menu is not a vegan one, but the kitchen is wonderfully accommodating.  I enjoyed a warm, freshly made bread while I sipped my wine and considered my options. Over the course of two meals there I sampled the kabocha squash with red pear and pumpkin seeds, radicchio with apple and basil, perfectly cooked sunchokes, and parsnip with sesame and Meyer lemon. I am already looking forward to dinner there next time (I guess making a reservation would help...)




Mill Street and GreenwichMoms!

Mill Street Bar and Table has SUCH incredible food - here is a chance for you to taste it for yourself!

Mill Street and GreenwichMoms.com invite you to enjoy wine and a fresh, organic meal - highlighting Mill Street's top vegetarian dishes - while engaging in an intimate Q & A educational workshop with the health and wellness experts at Bloom Metabolic Insights!

This Wednesday, November 9: 7-9pm

To reserve a seat and receive the link to buy a ticket ($45), please email info@greenwichmoms.com


Tuesday, November 1, 2016

Taro!

Taro root, this potato-looking vegetable, is a new addition to my dinner menu.  Also known as Malanga or Dasheen, I've only ever had it before in Terra Chips (that tasty little snack.) I have never made it before.  It was on the produce shelves at Whole Foods and my curiosity got me throwing some into my cart.

I had no idea taro boasted such nutritional value.  It can improve your digestion, lower your blood sugar, boost your vision, protect your skin, and make quite a few other health improvements as well.

Native to Southeast Asia and southern India, it is one of the first cultivated plants in human history!  The leaves are toxic raw, but this root is awesome!  It is packed with vitamins and minerals and a single serving contains 27% of your daily dietary fiber intake.   It is virtually fat free, no cholesterol, and is only 117 calories a cup.

I washed and peeled the root, cut it into bite sized pieces, and roasted it in Pam and kosher salt for 30 muntes at 400 degrees.  The result was pretty similar to a roasted potato, but with a firmer consistency.  Healthy vegan french-ish fries! Definitely worth the experiment! Next time I might try to mash it in place of potatoes as well.