1st Semester of Law School Finished!

Our first big Syracuse snow!

Our first big Syracuse snow!

It has been a busy and exciting few months! I finished my first semester of law school, Rich started his Ph.D. program, we opened our B&B (I’ll write more about that in a later post), and have enjoyed living in our new house.

 

Law school has certainly surpassed my expectations. I’m impressed by how much I’ve learned in just a few months, I’ve met some wonderful new people, and have really enjoyed challenging myself in new ways. The study of law is both intellectual and practical. I love pushing myself to learn new things while knowing that these are ideas that have practical uses and implications.

 

Studying with a big kale salad and a kombucha!

Studying with a big kale salad and a kombucha!

I went back and forth for the last three years about whether going to law school was a good choice for me. I was worried about the decrease in jobs for lawyers and the amount of debt most law students get into. I’m so happy I finally decided to go, but I’m also happy I waited as long as I did. After working for a few years, I am not putting myself into debt and I feel confident about my career prospects because I am doing a joint MPA/JD.

 

I also like being an older student. I am much less stressed than I would have been a few years ago. I am able to put things in perspective and enjoy the experience to an extent I wouldn’t have been able to after undergrad.

 

I have made some yummy creations in the past few months. I would take pictures with every intention to blog, but realized I should re-read an assignment for class or work on my paper instead. I will try to spend a bit more time posting this semester, even if the posts are short.

This really captures how much snow we got.

This really captures how much snow we got.

 

January is the month I do a strict vegan detox. While I am usually a flexitarian (occasionally eating meat or dairy), after the holidays I find that an entire month without any meat or dairy makes me feel revitalized.

 

We have made some pretty spectacular dishes for vegan month so far. Yesterday I made baked kale falafels. The kale made them a nice green color and when I baked them they became slightly browned on the outside. Because they were not fried, they were much healthier than regular falafel. The kale made them taste earthy and the cumin and chili powder “kicked it up a notch” as Rich likes to say. He made a fabulous baganoush to go with them and we ate it all over a big kale salad. I couldn’t believe how filling it was!

Kale Falafel

Kale Falafel

Falafel and Kale salad

This recipe was adapted from Mark Bittman’s baked falafel recipe

Baked Kale Falafel
Yields 13
A healthier take on falafels.
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Prep Time
15 min
Cook Time
27 min
Total Time
42 min
Prep Time
15 min
Cook Time
27 min
Total Time
42 min
126 calories
13 g
0 g
7 g
5 g
1 g
67 g
218 g
0 g
0 g
5 g
Nutrition Facts
Serving Size
67g
Yields
13
Amount Per Serving
Calories 126
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 218mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
4%
Sugars 0g
Protein 5g
Vitamin A
17%
Vitamin C
11%
Calcium
7%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 15 ounce cans of chickpeas
  2. 1 cup finely chopped kale
  3. 1 small onion finely chopped
  4. 1/2 cup tahini
  5. 1 teaspoon olive oil
  6. 1 tablespoon cumin
  7. 1 teaspoon chili powder
  8. 1/2 teaspoon corse salt
Instructions
  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Finely chop the kale and onion.
  3. Add all of the ingredients to the food processor until everything is well blended.
  4. Place a sheet of parchment paper on a cookie sheet.
  5. Take about 1 1/2 tablespoons of the mixture and make it into a ball. Then place it on the cookie sheet and flatten a little by pressing down with your palm.
  6. Repeat until all of the falafels are formed.
  7. Bake for 15 minutes at 375 degrees fahrenheit, then take them out and gently flip the falafels. Bake them for another 12 minutes.
  8. Let them cool for about 5 minutes and then serve anyway you like!
Notes
  1. Falafels are great on salads, in wraps, or alone with some dip!
Adapted from Mark Bittman
beta
calories
126
fat
7g
protein
5g
carbs
13g
more
Adapted from Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/

Vegan Mayo Recipe

Homemade vegan mayo on a tomato sandwich

Homemade vegan mayo on a tomato sandwich

After an hour long cycling class today, Rich and I came home starving but wanting to eat something healthy. This time of year there are so many fresh tomatoes, so we decided to make tomato sandwiches with my homemade vegan mayo! The sandwiches were juicy and satisfying after a workout. I felt much better eating vegan mayo with a lower sodium content than I buy in the store.

Our post workout vegan lunch - tomato sandwiches with vegan mayo and borsht

Our post workout vegan lunch – tomato sandwiches with vegan mayo and borsht

I used to buy Follow Your Heart Veganaise at the health food store. Now that I’m going back to school, I’m trying to stay healthy without spending so much money. Making my own veganaise seemed like one good way to do that.

I was surprised by how easy it is to make! There are only 7 ingredients and I just put them all in the food processor together. Then, I canned my veganaise in mason jars. I can’t say it looks as cute as my peanut butter in the mason jars, but it is nice to have lots of veganaise in the house!

Vegan maya ingredients

Vegan mayo ingredients

Easily add all ingredients to the food processor

Easily add all ingredients to the food processor

The outcome has a less dense consistency that Follow Your Heart’s Veganaise does, but I actually really liked that. It didn’t feel as heavy. I also liked the taste a lot better. It tastes less processed. The mustard and black pepper give it a little more flavor, which makes for better sandwiches!

 

Homemade Vegan Mayo
Yields 24
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Prep Time
8 min
Prep Time
8 min
27 calories
1 g
0 g
2 g
1 g
0 g
24 g
28 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
24g
Yields
24
Amount Per Serving
Calories 27
Calories from Fat 20
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 28mg
1%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 16 ounces (1 pound) silken tofu
  2. 3 tablespoons olive oil
  3. 2 tablespoon apple cider vinegar
  4. 2 tablespoons dijon mustard
  5. 1/8 teaspoon salt
  6. 1/4 tablespoon freshly ground black pepper
  7. 1 1/2 tablespoons fresh lemon juice
Instructions
  1. Squeeze the juice of 1 lemon.
  2. Add all of the ingredients to a food processor and blend until well combined.
  3. Chill for at least 3 hours before serving.
Notes
  1. This made 24 ounces of vegan mayo. I used mason jars to store it.
Adapted from How to Cook Everything Vegetarian by Mark Bittman
beta
calories
27
fat
2g
protein
1g
carbs
1g
more
Adapted from How to Cook Everything Vegetarian by Mark Bittman
Bed Stuy Foodie http://bedstuyfoodie.com/
Vegan mayo after mixing

Vegan mayo after mixing

homemade vegan mayo

homemade vegan mayo

IMG_3977

I want to start making my own salad dressings next. Any vegan salad dressing recipe recommendations?

Cold Borscht (Vegan)

A bowl of borscht

A bowl of borscht

 

What are you eating? What is that red stuff? That stuff looks like blood! Those are the questions and comments I have received from co-workers (and students) when I brought in borscht leftovers for lunch. I have to admit it does look a little intense, but I love the flavor.

So what is borscht anyway? According to Wikipedia borscht is a soup of Ukranian origin with beetroots as the main ingredient. I had it for the first time in St. Petersburg, Russia while visiting my brother. I fell in love with borscht’s warm broth and vibrant flavors after hours of exploring St. Petersburg’s historical sights. Ever since our trip, Rich and I have made it regularly. This is my first cold borsht recipe.

My brother and I in St. Petersburg, Russia

My brother and I in St. Petersburg, Russia

This is a great summer recipe because it is light and refreshing. One of the things I love most about borscht is the dill. Dill is such an underused herb and I really enjoy its fresh flavor. Now that I’m growing it in my herb garden, I’m even more excited to cook with it.

A Russian advertisement for soup

A Russian advertisement for soup

This is really a unique soup. I mean, when else do you put yogurt in soup? Even though it sounds weird, the dollop of yogurt at the end (you can use vegan or regular here) thickens the consistency and gives the soup a creamy texture.

borscht

borscht

This recipe is extra relevant for me right now too because I’m reading Tolstoy’s War and Peace. I imagine characters like Prince Vassily and Princess Marya enjoying warm borscht at dinner. I’m loving this book by the way and highly recommend it. It’s a good summer read because, at about 1300 pages its pretty long!

If you try this recipe, let me know how it comes out!

Cold Borscht
Serves 8
A light and refreshing summertime soup!
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Prep Time
12 min
Cook Time
30 min
Prep Time
12 min
Cook Time
30 min
126 calories
20 g
0 g
3 g
3 g
0 g
269 g
464 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
269g
Servings
8
Amount Per Serving
Calories 126
Calories from Fat 27
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 464mg
19%
Total Carbohydrates 20g
7%
Dietary Fiber 3g
14%
Sugars 9g
Protein 3g
Vitamin A
1%
Vitamin C
30%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 tablespoons olive oil
  2. 2 medium onions
  3. 5 beets (I used 1 large beet and 4 medium beets. Beets really vary in size so adjust accordingly).
  4. 1 medium parsnip
  5. 1 potato
  6. 1 32 oz container of vegetable broth
  7. 2 bay leaves
  8. 1 tablespoon sugar
  9. 1 1/2 teaspoon fresh ground pepper
  10. 1 tablespoon dry dill
  11. 1/2 cup red wine
  12. 1/4 cup balsamic vinegar
  13. the juice of 2 lemons (about 1/4 cup)
  14. several sprouts of fresh dill (I used about 1 sprout per bowl)
  15. 1 1/2 teaspoon of vegan yogurt
Instructions
  1. Chop onions and saute in a olive oil for about 20 minutes or until they start to caramelize.
  2. While the onions are cooking, cut up beets, parsnip, and potatoes into 1 inch cubes.
  3. Place them in a large pot, add the bay leaves, and cover with vegetable broth.
  4. Bring the pot to a boil. After 10 minutes add sugar, pepper, and dry dill.
  5. Let it boil for about 10 more minutes, add the sauteed onions, red wine, balsamic vinegar, and lemon juice to the pot.
  6. Allow to simmer for 10 more minutes or until the vegetables are soft enough to pierce with a fork. Set aside to cool (for about 1 hour).
  7. Use an immersion blender to mix all of the ingredients until there are not pieces of vegetables left.
  8. Place the entire pot into the fridge and let cool for at least 5 hours.
  9. Serve the soup with fresh chopped dill, a dollop of vegan yogurt, and some fresh ground pepper.
beta
calories
126
fat
3g
protein
3g
carbs
20g
more
Bed Stuy Foodie http://bedstuyfoodie.com/

Vegan Coconut Cherry Ice Pops

 

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pop!

Vegan Coconut Cherry Ice Pops are an incredibly simple and tasty summer treat! The coconut flavor actually compliments the cherry really nicely. Both taste like summer to me. With a little maple syrup, they are a perfect slightly sweet summer treat!

I have wanted to make ice pops for a while. Now that it is a bit warmer, I’m not baking so much. So I decided to make these to satisfy my sweet tooth! They were fun to make and I really enjoyed them while taking a break from painting later in the day.

Making Vegan Coconut Cherry Ice Pops!

Making Vegan Coconut Cherry Ice Pops!

I bought an ice pop mold on Amazon and it is easy to work with. The only tricky thing is, it is hard to fill them up all the way without making a mess. I err on the side of leaving more space and that has worked well.

Ice pop mold

Ice pop mold

I have made these twice in the last week and each time they disappear quickly! They are healthier than ice cream at only about 140 calories each. Of course, they are also dairy-free and lower in sugar than ice cream. By the way, I found this great site that calculates your recipes per serving for your. It’s called Calorie Counter.

I had a lot of fun taking pictures in the new house! 

Ingredients

10 ounces organic light vegan coconut milk

¼ cup maple syrup

18 frozen pitted cherries

Vegan Coconut Cherry Ice Pop Ingredients

Vegan Coconut Cherry Ice Pop ingredients

Yields: 6

Method

1. Prepare the popsicle mold by placing the pieces on the tray and removing the lids.

2. Whisk together the coconut milk and maple syrup.

Coconut and Maple Syrup

Coconut and maple syrup

3. Place about 3 cherries in each popsicle mold. Try to spread them out. They will stay in place because they are already frozen so they are hard. Choose the largest cherries from the bag.

Placing cherries into each ice pop

4. Pour the coconut milk and maple syrup mixture over the cherries into the popsicle molds. Remember not to overfill!

Pouring coconut mixture into molds

Pouring coconut mixture into molds

A close up!

5. Place the tops on the molds and freeze for at least 5 hours.

6. When you are ready to eat them, pour warm water over the outside for about 30 seconds to make removing the popsicle from the mold easier.

7. Enjoy outside on a hot day!

Vegan Coconut Cherry Ice Pops

Vegan Coconut Cherry Ice Pops

Kale Egg Bake – “Kale Cupcakes”

IMG_3926 

This is a great breakfast from one of my favorite Brooklyn brunch spots Cafe Rue Dix. It is called Kale Cupcakes. They are basically eggs baked inside of kale. The kale comes out nice and crispy like kale chips. The egg inside is runny and goes well with a piece of toast. It is a great meal to have for guests because it looks so gourmet.

 Kale cupcakes

 The first time I had this was after a long run in Brooklyn. It was filling and came with a nice little side of greens. I have wanted to try making it at home ever since.

I was a little nervous to try this last weekend for the first time with guests. It was so easy and it came out great! Hopefully this time next year I’ll be making it with kale from my garden.

We put in a garden this weekend. Our first real garden! We did a raised bed garden. It was a lot of work, but worth it. This late in the season we couldn’t find any kale to put in it, but I’m sure we will next year.

Let me now how they turn out!

 

Kale Cupcakes
Serves 4
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Cook Time
20 min
Total Time
27 min
Cook Time
20 min
Total Time
27 min
76 calories
1 g
186 g
5 g
6 g
2 g
56 g
112 g
0 g
0 g
3 g
Nutrition Facts
Serving Size
56g
Servings
4
Amount Per Serving
Calories 76
Calories from Fat 44
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg
62%
Sodium 112mg
5%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 6g
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 eggs
  2. 1 head of kale
  3. 4 teaspoons soy milk
  4. salt
  5. pepper
  6. olive oil for the cupcake tin
Instructions
  1. Pre-head the oven to 325 degrees Fahrenheit.
  2. Rinse and dry several large leaves of kale.
  3. Grease the cupcake tin with olive oil.
  4. Place the kale in the cupcake tins to make a "bed" for the cupcake. I often used to pieces of kale cut in half for this. Sometimes you will find the perfect piece of kale and can use just one piece.
  5. Break eggs one at a time and place them gently in the kale.
  6. Top each egg with a little less than 1 teaspoon of soy milk to keep them moist.
  7. Sprinkle with salt and pepper.
  8. Bake for 20 minutes at 325 degrees fahrenheit.
  9. When they come out, place a knife in around the edges and then gently pop the kale cupcake out.
  10. Enjoy with a side of your favorite greens or toast!
beta
calories
76
fat
5g
protein
6g
carbs
1g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
 

Kale in cupcake tins

Kale in cupcake tins

IMG_3905

 

 

 

Vegan Oatmeal Cookies with Toasted Walnuts

Oatmeal Cookies

Oatmeal Cookies

It has been a while since I have written. A lot has happened! We moved out of Brooklyn and bought a house upstate. The last few weeks have been a whirlwind. We have been busy packing, saying goodbye to friends, and finally – moving! We are loving our new house and I’m excited to share pictures on bedstuyfoodie!

Our new house!

Our new house!

I decided to still keep the name Bedstuyfoodie because, even though I don’t live in Bed Stuy anymore, it embodies the general tone for my blog. Bed Stuy is diverse, foodie oriented, and timeless. I also spent the last 3 years blogging there, and so is the origin of my blog.

Enough about the move, let’s get to the food! I’ve been making these wonderful oatmeal cookies for the last few months from my favorite vegan blog, Oh She Glows. I have tweaked them to make them my own style over the last few months and I love the way they turn out!

Cookies

First of all, they are incredibly filling and hearty. The last few weeks before the move (while my kitchen was mostly packed) Rich and I ate them for breakfast with some fruit. The toasted walnuts, coconut, and oats really make these cookies great. While these ingredients are toasting, a aroma that makes  me think of Christmas cookies fills the house. 

Walnuts are such a healthy food: namely they have healthy omega-3’s, potassium, calcium and magnesium. Researchers say that walnuts are good for our heart, brain, and circulatory system. I recently read (and loved) Elizabeth Gilberth’s new book, The Signature of All Things. In it is the hypothesis that foods that look like certain parts of our body are good for that part of our body. For example, kidney beans being good for our kidneys. I don’t know if I buy it, but I did notice that an open walnut looks a lot like a brain! Check out this article on why walnuts are the ultimate brain food!

Walnuts = Brain Food!

Walnuts = Brain Food!

 

The plump raisins add a natural sweetness to each cookie. The dark chocolate adds a little richness. The cloves, nutmeg, and cinnamon give these cookies that timeless oatmeal cookie flavor.

The oat mixture

The oat mixture

Raisins!

Raisins!

Vegan Oatmeal Cookies
Yields 18
The toasted oats and walnuts make this recipe!
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Prep Time
25 min
Prep Time
25 min
247 calories
32 g
0 g
12 g
5 g
4 g
61 g
9 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
61g
Yields
18
Amount Per Serving
Calories 247
Calories from Fat 101
% Daily Value *
Total Fat 12g
18%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 9mg
0%
Total Carbohydrates 32g
11%
Dietary Fiber 3g
13%
Sugars 14g
Protein 5g
Vitamin A
0%
Vitamin C
1%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 3/4 cup oats (divided)
  2. 1 3/4 cup walnuts
  3. 1/3 cup coconut
  4. 3/4 cup whole wheat pasty flour
  5. 1/2 cup brown sugar
  6. 1 teaspoon baking powder
  7. 1 teaspoon cinnamon
  8. 1/2 teaspoon nutmeg
  9. 1/4 teaspoon cloves
  10. 1/4 cup maple syrup
  11. 1/2 cup almond milk
  12. 3.5 tablespoons coconut oil
  13. 1 cup raisins
  14. 1/4 cup dark chocolate (either chips or chopped baking squares)
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Place 1 cup of the oats on one cookies sheet, and the walnuts and coconut on another cookie sheet. Place them in the oven and toast them by baking at 350 degrees for about 15 minutes.
  3. While you are toasting these, in a medium bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves together and mix well.
  4. When the toasted ingredients are finished, let them cool for about 5 minutes (I put mine in the fridge on the cookie sheets). Then place all of the toasted ingredients into the food processor. Process until they are all finely chopped.
  5. Next, add the ingredients from your medium bowl to the food processor, blend until well combined (no more than 1 minute).
  6. Add the maple syrup, almond milk, and melted coconut oil to the food processor and once again blend until well combined.
  7. Dump the mixture from the food processor into a large bowl and stir in the raisins, the remaining 3/4 cup of oats, and chocolate.
  8. Line a cookie sheet with parchment paper and bake at 350 degrees Fahrenheit for 10-12 minutes.
  9. Let cook for about 5 minutes and enjoy warm or cool!
Adapted from Oh She Glows
beta
calories
247
fat
12g
protein
5g
carbs
32g
more
Adapted from Oh She Glows
Bed Stuy Foodie http://bedstuyfoodie.com/
Let me know if you try them and make your own adjustments! Enjoy!

Chia Seed Pudding Parfait (Vegan)

Chia Seed Pudding Parfait

It has been a busy few weeks! I returned from my trip and ran the Brooklyn Half Marathon. It was perfect weather! I had my best time ever and felt great. I’m sure the healthy breakfasts I was eating in the weeks leading up to the race helped. :)

After the Brooklyn Half!

After the Brooklyn Half!

This Chia Seed Parfait is my new favorite breakfast. It is fast, easy, and filling. The chilled pudding is refreshing makes for a nice, light warmer weather breakfast. I love the cinnamon flavor, and best of all – no added sugar!

 

There are so many different ways to make chia seed pudding (I’m sure I’ll be posting more in the next few weeks). I tried this Chia Seed Parfait recipe for the first time while visiting my sister in Portland. We liked so much that we made it almost every day I was there.

 

The best thing about The Chia Seed Parfait is you can prep this the night before. One less thing to do in the morning! I also love to put it in mason jars and bring it to work for midday pick me up. I find that right around 3:30pm, I’m hungry and tired. I try to bring a little healthy snack. It helps give me the energy I need to finish the workday and do a workout when I get home.

 

Parfaits to go!

Parfaits to go!

This recipe was inspired by an Oh She Glows recipe and a chia seed parfait I get at La Quotidien (locations in Manhattan and one in Brooklyn).

 Makes 2 chia seed parfaits

Time: Prep time – 5 minutes. Chill for 4 hours or overnight. 5 minute prep times in the morning.

Ingredients

1 cup almond milk (or vegan milk of your choice)

3 tablespoons chia seeds

1 ½ teaspoon cinnamon

2 rip bananas

1 cup blueberries (fresh or frozen)

1 ½ cup of fruit of your choice (I have used pineapple, cantaloupe, and apple here. All are great!)

 

Method

  1. The night before (or at least 4 hours before) whisk 1 cup of almond milk, 3 tablespoons of chia seeds, cinnamon and two mashed bananas together. Cover and place in the refrigerator.
mashed banana

mashed banana

2. If you are using frozen blueberries, let one cup defrost the night before in the refrigerator.
3. After at least 4 hours, mix the chia seed mixture.
4. Chop up your favorite fruit. 

almond milk, banana, cinnamon, and chia seed mixture before going in the fridge

almond milk, banana, cinnamon, and chia seed mixture before going in the fridge

You can do one or two kinds of fruit, sometimes we make a big fruit salad for the week!

You can do one or two kinds of fruit, sometimes we make a big fruit salad for the week!

5. Place some of the chia seed mixture at the bottom of a tall glass or mason jar. Then, top with some of the blueberries. Add another layer of the chia seed mixture. Place a layer of fresh fruit on top. Enjoy!
 

IMG_3865

A perfect spring morning breakfast!

What is your favorite thing to do with chia seeds?

Vegan Mushroom Stroganoff (Crock-Pot)

Vegan Mushroom Stroganoff

I’m visiting my sister in Portland, Oregon this week and I wanted to make something quick and easy, but tasty for us after a day in the city. I decided on a recipe I tried last week and loved, Crock Pot Vegan Mushroom Stroganoff.

IMG_3654

The recipe is pretty simple, all you need to do is grill up an onion in a pan, add the mushrooms for about 8 minutes and then transfer all the ingredients to a crock-pot. Then, cook for four hours on high. It makes the whole apartment smell amazing and tastes great over a bed of rice!

For a foodie, Portland is an inspiring place to be. There is an eclectic mix of restaurants with endless food options. I went to The Energy Bar yesterday, which was filled with all sorts of homemade, healthy scones and muffins. I also had a cup of the Jambalaya, which was so spicy and satisfying during a brief rain spell. On Sunday, we went to an Elephant Delicatessen location. They have lots of delicious food that was made right in front of us. I particularly liked the fish tacos and wild mushroom soup. Then, for dessert we split some of the best ice cream I have ever had (comparable only to Ample Hills in Brooklyn) at Salt and Straw. We had the sea salt with caramel. The sweet and savory flavors really complimented each other without either overwhelming the flavor.

\

Hiking with Kelly in Portland!

Hiking with Kelly in Portland!


 I also got a chance to visit Powell’s. I was so excited to see the Oh She Glows Cookbook had a promotional spot on the end of a bookshelf. It was the first time I got to see it in person and I thought the pictures really brought the food to life! I’m so inspired by Angela and it was great to see her success on display. I find that when I’m reading her recipes, I’m often in a rush and just skip over the writing to the recipe. There is something about a book that encourages you to sit down and read everything. I enjoyed reading her anecdotes about her healthy food journey.

I hope you are inspired to make this Mushroom Stroganoff dish. The stroganoff had a nice gravy-like sauce with a subtle but present red wine flavor. The mushrooms were full of flavor and if you decide to add tofu on top, it makes this a nice protein filled meal for a chilly or rainy spring day.

Vegan Mushroom Stroganoff (Crock Pot)
Serves 8
A hearty, healthy, and comforting vegan dish
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Prep Time
20 min
Cook Time
4 hr
Prep Time
20 min
Cook Time
4 hr
84 calories
6 g
0 g
4 g
6 g
0 g
233 g
169 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
233g
Servings
8
Amount Per Serving
Calories 84
Calories from Fat 32
% Daily Value *
Total Fat 4g
7%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 169mg
7%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 3g
Protein 6g
Vitamin A
1%
Vitamin C
12%
Calcium
15%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon olive oil
  2. 1 medium onion
  3. 3 cloves garlic (minced)
  4. 10 cups of mushrooms (I used cremini and white)
  5. 1/2 teaspoon cumin
  6. 3/4 teaspoon black pepper
  7. 1/4 teaspoon cinnamon
  8. 1/8 teaspoon nutmeg
  9. 1/3 cup red wine
  10. 1 1/2 cups almond milk
  11. 1 1/2 cups veggie broth
  12. fresh parsley
  13. Optional - 1/2 block extra firm tofu
Instructions
  1. Bring the olive oil to heat on medium high in a large saucepan.
  2. Add the chopped onion and cook for about 8 minutes or until slightly brown.
  3. While the onion is cooking, chop the mushrooms. Once the onion is brown, add the mushrooms and cook for another 6-8 minutes or until juice is released.
  4. Place the saucepan ingredients to the crock-pot.
  5. Add the rest of the ingredients (except for the parsley) and cook in the crock-pot on high for four hours.
  6. When the meal is finished, top with fresh parsley and enjoy!
  7. Optional - Tofu Addition
  8. Pre-heat the oven to 400 degrees Fahrenheit.
  9. Chop 1/4 inch cubes of extra firm tofu and place on a greased cookie sheet.
  10. Sprinkle with paprika and bake at 400 for about 7 minutes on both sides.
  11. When the stroganoff is done, place the tofu on top.
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calories
84
fat
4g
protein
6g
carbs
6g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Tofu baking

Tofu baking

Onion frying

Onion frying

 

No Bake Mini Key Lime Pie

 

Mini Key Lime Pie

Mini Key Lime Pie

Spring is here and what says warmer weather like citrius? Key lime pie sounded like the perfect dessert to compliment this warmer weather. 

 

Spring in Brooklyn!

Spring in Brooklyn!

I decided to go with mini key lime pies because they are so adorable. I also think mini desserts are a great way to still enjoy dessert in a healthier way. 

I found a great mini key lime pie recipe on a new blog, The Recipe Critic. She has some wonderful recipes. I tried to make it a little healthier and they came out great! They were also really easy and fun to make. 

Lots of limes!

Lots of limes!

With the price of limes these days, this was not inexpensive dessert. It was worth it though and the recipe actually made a lot of mini pies (about 16). 

The pies were aromatic, filling the apartment with a wonderful lime and cinnamon smell. The consistency was like a cheese cake. The flavor of the crust was sweet and cinnamony, which was a nice contrast to the zesty citrus taste of the pie filling. It is hard to eat just one!

No Bake Key Lime Pie
Serves 15
An easy no bake key lime pie recipe bursting with summer flavor!
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Print
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
Prep Time
25 min
Cook Time
4 hr
Total Time
4 hr 25 min
180 calories
28 g
19 g
7 g
4 g
4 g
72 g
47 g
16 g
0 g
2 g
Nutrition Facts
Serving Size
72g
Servings
15
Amount Per Serving
Calories 180
Calories from Fat 58
% Daily Value *
Total Fat 7g
10%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 19mg
6%
Sodium 47mg
2%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 16g
Protein 4g
Vitamin A
4%
Vitamin C
3%
Calcium
12%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 cups or 8 ounces organic ginger snaps (I used gluten free and they worked well)
  2. 1/4 cup butter or earth balance
  3. 1/2 teaspoon cinnamon
  4. 1 cup of greek yogurt
  5. 1/2 cup fresh squeezed lime juice (this can be anywhere from 5 to 10 limes in my experience. It really depends on the quality of the limes).
  6. 1 tablespoon lime rind grated
  7. 1 can of organic sweetened condensed milk
Crust Mixture
  1. Place the ginger cookies in a food processor until they are finely ground.
  2. Add cinnamon and melted butter and pulse until well combined.
  3. Line a muffin tin with cupcake papers.
  4. Place a little over a tablespoon of crust mixture in each cupcake paper. Press down with the bottom of a drinking glass so that the crust mixture is firmly packed.
  5. Place this tray in the freezer.
Filling
  1. Grate the rind of a few limes until you get a tablespoon of lime rind.
  2. Squeeze the same limes and several more until you get 1/2 cup of lime juice.
  3. In a large bowl, combine the yogurt, lime juice, lime rind, and sweetened condensed milk. Mix with an electric mixer until well combined.
  4. Take the muffin tins out of the freezer. Add enough of the yogurt mixture to the top of each one so that it is just shy of the top of the muffin paper.
  5. Freeze for at least four hours.
  6. Let thaw for about 8 minutes before serving.
Adapted from The Recipe Critic
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calories
180
fat
7g
protein
4g
carbs
28g
more
Adapted from The Recipe Critic
Bed Stuy Foodie http://bedstuyfoodie.com/
Mini key lime pie crust

Mini key lime pie crust

 

Key Lime Pie

Spicy Vegan Potato Salad!

IMG_3413 

It was a rainy weekend in Brooklyn, perfect for cooking, relaxing, and reading! I made some fun new recipes. I experimented with an asparagus soup, vegan banana bread, and a spicy vegan potato salad!

There was a new product at the Park Slope Food Co-op this weekend – Chipotle Veganaise!  I knew right away what I would do with it, spicy potato salad!

IMG_3414

My mom makes an awesome potato salad with pickles and mustard. That inspired me to make this one.

The recipe was really easy. It was also hearty and colorful. The chipotle mayo gave the salad a good spicy kick. The relish added a sweetness and the lemon and little zing! It would be a great dish to bring to a vegan picnic! It is also a great lunch idea. I’ve already packed my lunches for the next 2 days. 

Spicy Vegan Potato Salad
Serves 8
A spicy potato salad - perfect for a picnic!
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Print
Prep Time
45 min
Total Time
45 min
Prep Time
45 min
Total Time
45 min
200 calories
46 g
0 g
0 g
6 g
0 g
310 g
230 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
310g
Servings
8
Amount Per Serving
Calories 200
Calories from Fat 4
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 230mg
10%
Total Carbohydrates 46g
15%
Dietary Fiber 5g
19%
Sugars 3g
Protein 6g
Vitamin A
10%
Vitamin C
52%
Calcium
6%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 russet potatoes
  2. 6 radishes
  3. 1 bunch of parsley
  4. 8 stalks celery
  5. 1 medium onion
  6. Juice from 2 lemons
  7. 1/3 cup chipotle veganaise
  8. 1/3 cup relish
  9. 2 tablespoons water
  10. 1 teaspoon red pepper flakes
  11. 1 1/2 teaspoons black pepper
  12. 1 teaspoon paprika
  13. 1/4 teaspoon salt
Instructions
  1. Bring a large pot of water to a boil.
  2. Peel potatoes and chop into 1 inch cubes.
  3. When the water boils, add the potatoes and let the water continue to boil for 8-10 minutes until potatoes or soft.
  4. Wash and chop the radishes, celery, parsley, and onion and place in a large bowl.
  5. When the potatoes are done, drain the water and rinse the potatoes in cold water. Let cool.
  6. In a separate smaller bowl, combine the lemon juice, veganaise, relish, water, spices and mix well.
  7. Add the potatoes to the large bowl with the other veggies. Pour the sauce from the smaller bowl over the ingredients in the larger bowl and mix well. Chill and serve cold.
Notes
  1. If you like it spicier, add a little more chipotle veganaise!
beta
calories
200
fat
0g
protein
6g
carbs
46g
more
Bed Stuy Foodie http://bedstuyfoodie.com/
Vegan Spicy Potato Salad

Even though it is rainy inside, there is a fun party going on online. Check out my posts as well as many more awesome posts at My Little Home’s Link Party!