Vegetarian Bangers and Mash

Bangers and mash are the ultimate comfort food, especially on a snowy weekend! This version of bangers and mash is meat free and equally filling. This meal features Field Roast's vegan grain sausages. I chose the italian sausages which are made from eggplant, fennel, red wine, garlic, and sweet peppers, etc. I am obsessed with these sausages and they go well in pasta's, sandwiches, etc.

Typically bangers and mash are accompanied with beans but I opted to go for something more fresh and light, and added peas instead. The ingredients for this mean are almost too basic and you don't vast cooking skills for this recipe.

What I used:

• Field Roast italian vegan sausage 
• 6 russet potatoes (or you can use any other kind)
• 1/2 bag of frozen small peas
• 1 packet of mushroom gravy
• Butter, to taste
• Milk
• Salt and pepper, to taste
• Olive oil

1. Prep the potatoes by peeling and chopping the potatoes into chunks. Add to pot of cold water and boil/simmer until tender. 
2. Add peas to cold water and bring to a simmer for 10-12 minutes.
3. For the mash, add milk and butter depending on how smooth you prefer your mash. I used 1/4 of the stick of butter and about 3-4 splashes of milk. Continue to mash your potatoes, using any method you prefer. Add salt and pepper to taste.
4. Add 5 tsps of water to skillet with sausages. Simmer for 1 minutes. Remove water, add 1 tsp of olive oil and pan fry for 30 seconds per turn. 
5. For the gravy, add 2 parts of milk to 1 part water. Add the entire mushroom gravy packet. Do not overheat!

MOM's Haul

So I haven't posted about a grocery haul in a while... And even though I don't consider this a "haul", I still wanted to post about new items/products to try! I don't think I'll be doing major grocery hauls, but I will be posting more about food or drink items I'm interested in trying.

I've posted about MOM's Organic Market before, but I'm probably going to be posting about a lot of items from there. I haven't been in a while because every time I go in, I spend A LOT of money but I recently went in and came out with new things to try!

I've posted about Teeccino Herbal coffee before so just look through my posts to find it, if you're interested! I'm absolutely loving Sol Cuisine's mushroom rice burger, which I prefer over a typical black bean burger. Justin's honey peanut butter is wonderful, as I expected it to be. I'm interested to try some of the other products in that range. Unfortunately, the Popchips and and Larry's cold brew coffee were disappointing and nothing special. Have you tried any of these brands/products?

Creamy Tomato and Tortellini Soup

So continuing on with my soup fetish... I have adapted a creamy tomato soup recipe! I also made a side of pesto bread which I will have in a separate post. As with all of my dishes, its easy to make and doesn't require too many ingredients.

What I used:

• Olive oil
• 1/2 chopped onion
• 3 garlic cloves, minced or chopped
• 2 bay leaves
• Dash of red pepper flakes, to taste
• 2 28 oz cans of diced tomatoes
• 1 container of vegetable broth
• Dried basil leaves, to taste
• Salt and pepper, to taste
• 1/2 cup plain greek yogurt
• 1-2 packages of frozen spinach tortellini

1. In a large pot, heat olive oil. Add onion and garlic and cook until tender - about 3-5 minutes. Add bay leaves and red pepper flakes.
2. Add diced tomatoes and vegetable broth. Stir in basil, salt, and pepper, to taste. Simmer on low for 15 minutes.
3. Remove bay leaves from the pot. Using an immersion hand blender, blend the mixture until smooth. Stir in greek yogurt until combined. Add the spinach tortellini. Cook until tortellini is tender. Note: if tortellini is frozen, you might want to cook them separately first and then add to the soup and cooked for 7-8 minutes.
   
   
   

7 Bean Soup Recipe

I recently shared a post about different soup recipes and it inspired me to start making a few! I will probably be posting one or two more soup recipes since it's so fitting for the cold winter! This bean soup is very versatile regarding the types of beans you can use. You can choose any type of bean that you want but be sure to take note of the different cooking times!

This is an especially healthy soup due to beans being nutritionally rich with iron, protein, fiber, low in fat, and other vitamins. It is also very hearty and easy to make. All you have to do is throw everything in a pot with a lot of water and let it simmer, so don't feel the need to stand by the stove the entire time!

What I used:

• Dark red kidney beans
• Pink beans
• White large lima beans
• Small white pigeon beans
• Chick peas
• Dried green peas
• Lentils
• Barley
• Course bulgar wheat
• 2 tablespoons sea salt
• 2 tablespoons cumin
• 1 tablespoon ground cinnamon 
• 1 cinnamon stick
• 1 finely chopped onion
• 1/2 tablespoon black pepper
• 2 tablespoons olive oil
• Continuously add water

*Use handful amounts for all the beans and grains

1. I would first like to note that it is always recommended to soak the dried beans overnight but if you forget to, it's fine! Start off by combining the red kidney beans, chick peas, lima beans, and pink beans in a pot with 8 cups of water. Add the chopped onions and the seasonings. These will cook through for an hour and a half. 
2. Add the barley, lentils, peas. Check the tenderness of the first batch of beans to see if they're cooked. You will most likely have to add more cups of water depending on how much has cooked through/evaporated. Your total cooking time will be around 2.5 hours. 

Sick Day Soup

I am currently dealing with random sinus congestion issues and I thought a soup would be very appropriate to make, seeing as I also don't have the best appetite at the moment. No one really wants to be cooking while they're feeling down, but this took me 10 minutes to prep!

What I used:

• Shirataki tofu noodles
• Zucchini 
• Mushrooms
• Veggie stock

1. Add the veggie stock to a pot and start to heat through.
2. Prep veggies by cutting them up.
3. Prep shirataki tofu noodles by draining and rinsing them thoroughly
4. Add veggies. Wait 3 minutes and then add noodles. Heat through.
5. Add salt and pepper to taste.

Restaurant Review - True Food Kitchen

This past weekend I was super excited to try out True Food Kitchen which has now recently open in Mosaic District, Fairfax, VA. I had very high expectations about this restaurant because I was especially interested in their anti-inflammatory diet that is highly advertised. I honestly thought that this restaurant was going to become my holy-grail, healthy eating go-to place, especially because they boast about "honest food that tastes really good". Maybe some people agree with that bit, but my experience was nothing of the sort.

To start, we ordered two drinks from their natural refreshments list. Hangover Rx (no, I did not have a hangover) - coconut water, pineapple, vanilla, and orange juice. And the Pomegranate Limead - lime juice, evaporated cane, pom juice, and chia seed. These weren't bad at all! They were simple and could easily be made at home.

As for the entrees, at least for mine, it didn't go as well. I am usually very good at ordering and this meal just wasn't what I thought it would be. I ordered the spaghetti squash casserole - fresh mozzarella, organic tomato and zucchini. They used those ingredients very literally because there was no thought behind the dish. It had obviously been sitting because by the time I received it, the cheese had already hardened. As for the casserole, it was squash strands drowned in pulverized tomato mush... Yes, mush. It was completely inedible and I was actually very frustrated and annoyed. I asked the waitress to take it back and I quickly ordered a new meal off their menu.

I quickly ordered a wild mushroom pizza, which was also a disappointment. It was composed of roasted garlic, teleggio, and mushroom. It was basically a fondue pizza with (in my opinion) a few small mushrooms on it. That's all I have to say about that. 

As for the service, it was lunchtime so it was very chaotic. However, because it is lunchtime I expect to get my order out, receive my food, eat, and be out within an hour. That did not happen. The service was very slow, and I honestly thought we had been forgotten about a few times. It was all below satisfaction and I'm not sure if I would ever go again. If you have been to True Food Kitchen, I'd like to know your experience! 

21 Meat Alternatives You Should Be Cooking With - A Buzzfeed Post!

I just came across one of the most helpful Buzzfeed articles! You can check it out here. It features 21 meat alternatives to use in cooking and I definitely needed the inspiration! It can sometimes be difficult to think of creative ways to use ingredients as meat substitutes, so here you go!

Bangers and Beans (Vegan Style!)

Now that fall (and possibly winter) is rolling around, it's time to bring out the comfort foods! Cold weather brings out the ultimate laziness, therefore maximizing the least amount of effort into my meals. First of all, I am not a fan of sausages OR beans because they seem completely unappetizing but with a few simple and right ingredients, it can be delicious!

What I used:

• Tofurky kielbasa sausages
• Vegetarian baked beans

1. Add beans to saucepan and heat through. 

2. Pan sear the sausages. Add water and cook through for a minute.

3. Optional - If you prefer more heartiness and starch, you can cook up potatoes and turn it into a mash!

The kielbasa sausage is packed with flavor and the beans balance it out with sweetness. This took about 7 minutes to make and that's it!

Protein Isn't Just Meat!

Here's a friendly reminder!

Grocery Haul

I only purchased a few items this week, many of which are my staples!

• Soy milk
• Veggie sticks
• Bananas
• Tofurky kielbasa sausages
• Tofu shirataki noodles (recipe coming soon!)
• Amy's Pesto Tortellini
• Bagels
• Milano cookies (argh, sweet tooth)

Pesto Pasta With Roasted Asparagus

My favorite go-to lunch or dinner would have to be my pesto pasta with roasted asparagus! It's quick, easy, and satisfies my carb cravings. It only requires 3 super simple ingredients!

What I used:

• Any kind of pasta
• Basil pesto - homemade or store bought is fine!
• Asparagus

1. Boil pasta, follow box directions. Don't forget to salt the water!
2. Preheat oven to 400 degrees F.
3. Prep the asparagus by cutting off the ends, cut them so they're an inch, toss in olive oil, sea salt and black pepper to taste. Roast until tender.
4. Mix pasta, pesto, and asparagus!

PS I am planning on doing a separate post outlining how to make homemade pesto! Enjoy!

Flashback Friday - Beauregard's Thai Room Restaurant

Although it's a late Friday post I wanted to quickly do a Flashback Friday restaurant review! A while back I ate at the Thai Room in Richmond, VA. The atmosphere was relaxing and the restaurant was gorgeous! The only downside was that it took a while to receive the food but it was well worth it.

I ordered my usual veggie pad thai and I tried thai iced tea for the very first time, which was DELICIOUS.

I'm very used to small "hole in the wall" thai restaurants but as a more sophisticated and less casual thai restaurant date, I would definitely come back!

Flashback Friday - Ipanema Cafe

I wish I could go back to last weekend so I can enjoy a wonderful date night! Another great food experience, located in Richmond, Virginia, Ipanema Cafe features very creative and select vegan and vegetarian dishes. However, I noticed that they have expanded to feature at least one non-vegan/vegetarian dish, which is usually a seafood dish. Not bad at all!

We started off with one of their tea selections - African Vanilla Rooibos tea which is South African Rooibos blended with pure vanilla cane. I definitely need to do some research and get my hands on my own blend! 

For our entrees, I got the pasta roulade which was absolutely delectable. I'm pretty sure they used lasagne noodles to construct the roulade. It was also made with oyster mushrooms, french green beans, arugula pesto, tofu ricotta, and tomato sauce. I was VERY impressed with the tofu ricotta - it definitely tied the entire dish together. 

Another dish I tried was the Tilapia fish with vegetables over rice in a green curry sauce. Spicy, spicy, spicy! 

Ipanema cafe is one of my favorite go-to restaurants that has a relaxing atmosphere. It is a very cool underground experience (literally).  It is small and intimate and perfect for quick date nights with your special one!

Grocery Haul

My latest grocery haul includes:

• Bananas 
• Mushrooms
• Whole grain bread
• Soy milk
• Eggs
• Carrot and broccoli shreds
• Granola

Some new items:

• Tomatillo salsa verde (amazing!!)
• Blue corn chips
• Tofurky kielbasa sausages

Mmmonday - Breakfast Time!

This past weekend I had the most glorious breakfast of all time, so far! I have mentioned Lamplighter Roasting Co before but I have never dedicated an entire post. So here it is!

Their Addison St. location not only serves Stumptown coffee brews but has an impressive food menu as well.

Iced latte and iced cold pressed coffee.

Their breakfast food items are ideal for people who want a light, healthy, and quick breakfast. I decided to try 'The Katie' - everything bagel with hummus, avocado, tomato, red onion and mixed greens with a side of a strawberry and orange slice. It was simple, fresh, and packed with flavor. I have definitely found a new favorite!

Also pictured is an egg sandwich with quilted bacon, cheddar, on a knot roll. Alongside is one of the special sides, goat cheese and cheddar grits. Overall, it was a very exciting and filling breakfast! I definitely recommend this spot to anyone who lives in Richmond or any RVA visitors! 

Quickie - Veggie Bowl

I've decided to start a new theme - Quickie posts! These posts will outline super easy and quick meals that I put together so don't be surprised if I have vague recipe instructions - it's usually because these meals can be constructed in many different ways and don't necessarily have to follow a specific criteria.

I was recently inspired by the acai bowl that I tried, which you can view here! So why not create a veggie bowl? It's embarrassingly easy, so you can personalize it however way you prefer. The one I will be featuring is constructed with a grain and 3 veggies!

 GRAIN

• Brown rice - this takes up to 45 minutes to prepare so be patient.

PRODUCE

• Kale - I've been using kale in everything lately! 
• Mushrooms - Always a staple.
• Avocado - Adds a nice creamy texture.

SUGGESTIONS

• I cooked down the kale and mushrooms a little bit with the tiniest amount of soy sauce, teriyaki sauce and some pepper to taste.
• You can use any type of grain or vegetables - completely your preference.
• It doesn't have to look pretty!

Feel free to share your veggie bowl combos! I'm interested to know what other types of produce to use. 

How To: Nutritional Yeast

Okay! Since my last post about various vegan goodies, I wanted to do a "how to" post on how to incorporate nutritional yeast into cooking. You can refer back to my previous post here, to read up on some info about what nutritional yeast is.

It is extremely simple to incorporate nutritional yeast into many dishes. I find it makes more sense to use it as a cheese substitute where maybe parmesan cheese is called for in a recipe. For me, it's the best to use with any pasta or italian recipe - I just sprinkle it as a seasoning on top!

Here is a simple pasta recipe I quickly put together which uses nutritional as a cheese substitute:

These are very, very rough recipe directions, so use it how you would like!

• Veggie based dried pasta
• Handful of spinach leaves
• Tomato sauce
• Crushed red pepper flakes
• Salt and pepper to taste
• Nutritional yeast

1. Boil water, add salt, add dried pasta to cook until al dente or fully done
2. Strain, add as much spinach as you'd like
3. Mix in as much tomato sauce as you prefer
4. Add crushed red pepper flakes, salt, and pepper to taste
5. Sprinkle about a tablespoon of nutritional yeast on top or mix it in your pasta

Voila! This is probably like "duh" post for some people but I thought I would share how I like to use it. If there are other ways you like to incorporate nutritional yeast, please feel free to share! 

Vegan Goodies!

Recently, I visited my favorite all-organic grocery store, MOM's, to pick out a few new vegan goodies to try. Located in Mosaic District, Merrifield, VA, this is a great store to explore and discover new food items that you wouldn't normally find in a typical grocery store.

My first find were all natural Thai Spring Rolls, from the Health is Wealth food brand. I'm not usually keen on preparing frozen foods so I was slightly unsure about how these would hold up while cooking. As it turns out, you should definitely keep these pretty cold or slightly frozen just before you are about to fry or bake them. Do not thaw out completely beforehand or else they might get soggy and break up. Overall, they were very tasty bite size rolls and I would definitely get them again!

Another goodie is dark chocolate covered frozen bananas from Diana's Bananas called Banana Babies! These are a fun and guilt-free treat using REAL (yes, real) bananas. I personally think that bananas are the most non-appetizing fruit to eat but I'll definitely enjoy anything dipped in dark chocolate.

Another new product I have been looking forward to trying is not so much a snack but something I can incorporate into some of my cooking. Nutritional yeast is a deactivated yeast sold in the form of flakes or yellow powder, usually used as a seasoning. It is a source of extra vitamins and proteins. Because I am slightly lactose intolerant, I like to use it in many of my pasta or italian dishes as a cheese substitute due to it's nutty/cheesy flavor profile. I will soon post a meal I make, incorporating nutritional yeast, that way you can have an idea of how it can be used. 

The last item is not so new but I have been wanting to rave about Teeccino since I first tried it! Teeccino is an organic, non-decaf, herbal coffee and it's ah-mazing. Because constant caffeine intake is not so good for the body, I try to avoid it as often as I can. Plus I have a hard time expelling caffeine from my body so this is a great coffee substitute. BUT what I love most about it, is that you have an option to purchase it in tea bag packages, as instant coffee. I also love the hazelnut flavor because it's like drinking a cup of winter yumminess. 

So these are my new vegan picks for now and I will be posting new goodies I try as often as I can!

Hippie's Paradise - Sunflower Vegetarian Restaurant

Is vegan or vegetarian food more appealing if it has an asian influence? I definitely think so. Not only did I have to practically drag my wonderful boyfriend to such a place, but he was pouting the entire time. What a cry baby. Although I do not consider myself an officially appointed vegan or vegetarian, I will always choose those food options over others. Last night, I was able to eat at Sunflower Vegetarian Restaurant for the second time -- such joy! It is located on Maple Ave, Vienna, Virginia. There is another location in Falls Church, VA, as well. As you can see here, Sunflower is very popular in the Northern Virginia/Washington DC area. And let me tell you... They take their name very seriously, with an eclectic variation of sunflower items decorated all over their adorable restaurant space.

To start with, I ordered four Cold Basil Rolls (wheat free). They were constructed with the following amazing ingredients:

• Jicama 
• Carrot 
• Lettuce
• Dry spiced tofu
• Vegi-ham (interesting, right?)
• Basil 
• Wrapped in rice paper
• Side of the most delicious creamy dipping sauce

Light and fresh starter

As an entree, I ordered Mizuni Sansai Noodles with the most fun noodles, Udon! It was made with:

• Sauteed soy gluten
• Wood ear mushrooms
• Japanese parsley 
• Bracken (type of Fern)
• Various veggies
• Seacress (green nori flakes)
• Udon noodles (thick wheat noodles)

Great flavors and fun ingredients

The other entree ordered was General Tso's Surprise. This was made with:

• Round chunks of crispy soy protein 
• Steamed broccoli
• Steamed carrot
• Spicy kong-pao sauce

Overall, I'm super happy about discovering Sunflower Restaurant. There are not many, if any, vegan or vegetarian restaurants and it is somewhat tough to find restaurants that offer vegetarian options.. Because, frankly, I'm tired of salads. This is definitely going to be my go-to and guilt-free comfort food place.