The Importance of Quality Food During Exams - AND What I Ate for Dinner Tonight

Today, I have reached a conclusion that I feel is incredibly important to the rest of my time as a college student and perhaps my future beyond that. Today, I have decided that the most fundamental key to doing well on the end of the semester work, whether it be exams or final papers, is to take the time to eat a healthy and complete meal.

I will be the first to admit that like so many of my fellow students, when it comes time for exams, I sometimes neglect the fact that I should be eating healthy. I throw my usual food habits out the window and scarf down whatever is easiest. But after breaking down and eating cheese with pretzels for lunch yesterday, and following that with a single tomato for dinner, I realized that I must change my ways.

So today, for breakfast, I had a pear and a bowl of cream of wheat (with soy milk); for lunch I ate a kale and spinach salad with some baked beans (yeah i know there's a lot of added sugar in canned baked beans, but they taste good, and at least have a ton of protein); and for dinner I made an actual meal. Because of this and the time I spent relaxing and enjoying my food, rather than eating on the run or at my desk writing papers, I feel a million times better. It really does make a difference in quality and speed of work.

And here's a picture too!

I really liked the meal I whipped up for dinner tonight, so I would like to show it to you. When I'm in a rush, I'm horrible at measuring and writing down proportions, so I will post a recipe another night. But here are the ingredients anyways:

In one dish: chickpeas, peas, tomato, curry, cumin, coriander, ginger, chili powder, hing, salt, pepper.

In the other: mostly green beans and ginger, but there was also a splash of tomato juice, curry, cumin, salt, pepper

Both were sauteed in oil on medium heat. Also, add the spices first after the oil has been heated up. It helps bring out the flavor.

I really loved this dinner, but I do feel like adding another dish to it would make it even better (the picture looks like it's missing something, doesn't it). However, tonight just wasn't the night. If I had more time though, I would have also made some Indian style bread. It's absolutely delicious and relatively easy to make, so I would definitely recommend making that as well.

Whatever you do choose to eat though, remember food is fuel; and healthier food will keep you going strong for longer. Therefore, it is worthwhile to take the time to make a quality meal, especially when you're busy.

Pancakes!

With the semester coming to a close, I have had very little time to cook. Over the last two weeks, I have been surviving mostly on peanut butter toast, cereal, corn, rice, apples, and spinich and kale salads. Fortunately, this is a relatively healthy diet, but this morning I work up with no bread, no cereal, and the desire for a treat. 

As you might already know, cooking for me produces not only yummy food, but also fun and entertainment; a way to de-stress. Therefore, taking a break from my work to make a nice breakfast was exactly what I needed.

So, this morning, I decided to make pancakes. I have always struggled with making vegan pancakes. Over the years, I feel like I have tried a million recipes, but they always either stick to the pan or crumble. 

This morning, however, I tried something a little different, something I should have tried before. And I realized that my flaw was simply over-thinking the fact that I must use a vegan recipe. This time, I instead used a classic, non-vegan, pancake recipe and simply substituted the eggs and dairy for vegan options (and no, i did not use store bought egg replacers; they're expensive, processed, and unnecessary). The cow milk and butter I replaced with soy milk and earth balance (a non dairy margarine commonly used by vegans), and the eggs I replaced with a mixture of water and ground flax seed.

When left to sit for a minute or two, the flax seed and water combo thickens; in baking this actually acts to hold everything together, like an egg does. Flax is also an incredibly nutritious seed, so using it has added health benefits (I also throw flax in my oatmeal). One important thing about flax seed though: in order to get its nutrients, you must grid it a little, otherwise it just passes through your system unscathed.

Now, as for syrup, I am a college student so I have none. So, I topped my pancakes with something a little different. I just sprinkled on some sugar and then drizzled on some agave nectar. But there are a million different toppings you could put on your pancakes, like powdered sugar, or fruit, so be creative, and enjoy!

Pancakes

1-1/2 Cup flour
1 tsp Salt
1-1/4 tsp. baking powder
4 Tbl water + 2 Tbl ground flax (replaces 2 eggs)
2 Tbl melted vegan butter
1 to 1-1/4 Cup soy milk.
2 Tbl sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground clove

mix all the ingredients together. heat pan and melt more butter in pan (earth balance is a margarine, because of this it burns at a lower temperature than butter from a cow, so keep the temp a little lower than you usually would, but still on medium heat). pour batter in pan. cook until there are some little popped bubbles on the top and the bottom looks good, then flip and cook the second side until that looks done. put on plate and top with your topping of choice

Green beans, Tomatoes, & Rice

It blows my mind that I did not post this recipe sooner, as it is one of my most frequented meals. This dish is one of the earliest foods I remember from growing up, and it is still near and dear to my heart. It is incredibly simple; practically as simple as its name. But it is packed with a sublimely lasting flavor.

When I was growing up, my mom actually did not always make this vegetarian. She often stuck to the original recipe which involved adding sauteed ground beef to give it more body and calories. However, when I went vegetarian in High School, we started leaving out the beef, because there was absolutely no way I was going to eliminate one of my favorite meals from my life. Following this change, I immediately realized that I loved the flavor of the dish even better without the beef. To me, it now tasted sweeter and fresher. That said, if you are not vegetarian I would actually suggest trying it both with and without meat, just for curiosity's sake.

I would like to note that I usually serve this dish over brown rice. However, there are a bunch of other options such as barley, cracked wheat, another type of rice, or a medley of grains.

Also, I would like to point out that this recipe is made with canned tomatoes, so I of course have some recommendations. If you are on a budget like me, I would recommend buying Pine Cone brand canned tomatoes. They are really yummy, while being much less expensive than other brands. However, if you want to buy fancy, organic, canned tomatoes I would suggest getting Muir Glen. They also taste fantastic.

Green beans and Tomatoes

1 can tomatoes

1 pound green beans

1/2 onion

1/4 tsp Cinnamon

salt & pepper to taste

olive oil for pan

Heat oil in pan. slice onions into semi circles, and saute on medium heat. Wash and snap off ends of green beans. Chop tomatoes and add them, along with the green beans, into pot (covering green beans with tomatoes as much as possible). Turn heat up to high. Add cinnamon and salt & pepper. Cover pan. Once it starts to boil, turn heat down to medium heat and uncover. Cook for about 45 minutes or until green beans are tender. Serve on rice.

Sun Iced Tea

As summer gets nearer, I crave iced tea more and more. It is one of those drinks that is so refreshing and soothing and cools you down on a hot summer day.

I personally love to go to an outdoor coffee shop, buy an iced tea, and sip it (or rather chug it) while relaxing at a table out in the sun. However, if I bought tea at shops as much as I wanted, I would be broke pretty quickly; which is why I usually make it myself. 

A lot of people when making iced tea at home will heat up water and pour it on the tea leaves, and then throw in some ice cubes to cool it down; or they make the same hot tea and stick it in the fridge and wait for it to chill. I'm not particularly fond of either of these methods because I feel that the tea either gets too watered down, or I sit around forever anxiously waiting for it to chill (and I waste electricity by continually opening the fridge to see if its ready yet). 

So, I would like to share with you other tea fanatics a simple and quick way to make our beloved summer drink.

1. Fill a big glass pitcher up with water from the tap (my pitcher holds about half a gallon)

2. Add a few ice cubes

3. Throw in some tea bags (I generally use about 5, but it's very flexible)

4. Add anything else you might like in your tea (slices of lemon or a sprig of mint perhaps)

5. Cover the top of the pitcher with a lid or some plastic wrap

6. Stick it out in the sun and go about your business

7. When you check back and it looks like tea, you're good to go! (it will take about an hour or two)

A glass I just put out a couple minutes ago. I added a slice of lime for fun.

Now that I am student, I unfortunately no longer have a big glass pitcher. So today when I woke up, with sun pouring into my room and a desire to drink iced tea on my back patio, I had to come up with a modified method of making iced tea.

This simplified student version of sun iced tea is actually even easier. I filled a pint mason jar with some water from the tap, threw in one tea bag, screwed on the top, and stuck it outside in the sun. It was ready within 10 minutes! I then tossed in one ice cube and I was all set.

It was this mason jar version of iced tea that inspired me to write this blog post today. As I sat on my patio I came to a wonderful realization. When I am out on the town or on campus between classes, I always want ice tea, but I hate buying it all the time. I felt at a complete loss. However, now I realize that if I throw a mason jar and a few tea bags in my backpack, I can make iced tea anywhere that I can get some running water and a little bit of sun. 

Happy Spring!

Pizza doesn't need cheese

Growing up, pizza was always one of my all time favorite foods. So, the first time I went vegan, I immediately feared that the lack of cheese in my diet would threaten my love of pizza. Fortunately though, today, pizza is still one of my favorite foods. The only difference is what specifically I put on it. My first vegan pizza had soy cheese, my second had almond cheese (definitely the way to go if you are looking for faux cheese - I've been using it on pizzas for years now); and last night, I eliminated "cheese" from my pizzas altogether. Instead I used nutritional yeast, a new favorite food of mine. It worked great, so I felt inspired to post my pizza recipe here. 

Oven temperature: 500 degrees
Cook time (in oven): about 10 minutes

Toppings: homemade pasta sauce, nutritional yeast, chopped fresh tomato, onions, olives, sun dried tomatoes, potatoes (sliced and boiled before being put on the pizza), hot sauce, oregano, and salt & pepper.

Dough recipe:
1 package active dry yeast (1 Tbl)

1 teaspoon granulated sugar 
2/3 cup warm water (105 to 115°F.)
1 2/3 cups unbleached, all-purpose flour
¾ teaspoons table salt
¾ teaspoon olive oil

mix yeast and sugar and water in bowl; let sit until bubbles or froth appear (this means the yeast is active). mix in salt and oil. slowly add in flour, mixing. once the dough starts to form a good blob, plop it out on the counter and begin kneading. Knead for 5-10 minutes, until dough feels elastic-y, adding in more flour if needed. 

Possible alterations to dough recipe: sometimes I substitute some of the white flour for whole wheat flour, or add flax seed, or add sunflower seeds. 

To each their own salsa

Salsa is one of those foods that I think almost anyone can like. It can be paired with a million things, from chips to burritos (Or if you're like my dad, you can just eat it straight). And if you're not using salsa that's loaded with sugar, it can be really healthy.


Whatever your reasons for loving salsa, whatever brand you buy, recipe you make, whatever you pair it with, or don't pair it with, you probably have some love for salsa and some fond memories that involve the delicious concoction. ..I certainly do. And that is why I would like to tell you, very briefly, of my most recent salsa experience.


A couple days ago, my wonderful friend of many years, Meghan, invited me over to her apartment for chips and salsa after class. I was excited because, well, I really love salsa, and Meghan is getting pretty damn good at making it. SO after class, I went over to her place and she pulled a container of salsa out of the fridge that she had made the day before. It was fantastic. Then after sampling that, I helped her chop up some veggies while she made another, different, batch. This second batch was also incredibly yummy.


As I sat there, munching away, I really got to thinking about salsa. Meghan has a completely different way of making salsa than I do. Our salsas, although both flavorful and classically salsa, taste and look very different. She uses fresh tomatoes; I use canned. She uses yellow pepper; I use red. She adds avocado; I add cilantro and black beans.


This experience, along with many of my other salsa moments, made me realize how many variations there must be on the dish (a whole lot). And I thought, wow, wouldn't it be cool to travel around sampling salsas far and wide? For me, and I'm sure many of you, this dream is unfortunately not going to happen in the near future. So please, if you have a favorite salsa recipe, favorite brand, pairing of salsa and something else, favorite place to eat it, a good salsa story, a salsa philosophy, special ingredient, or anything else, please comment (or at least send me the recipe so I can try it). By sharing we can all have a salsa journey right here at home.


Here is my salsa recipe:

Salsa
1 can tomatoes (drain off juice into a separate container and then chop up tomatoes - if you were to use all the juice in the can, you're salsa would be too liquidy)

½ onion chopped

1 or 2 cloves garlic

½ red pepper chopped

4-5 jalapenos chopped

several dashes of hot sauce (I personally like a bunch of dashes)

1 lime juiced

1/3 - ½ can black beans

¼ cup frozen corn

¼ tsp of the following: chili powder and ground cumin

salt and pepper to taste

¼ cup chopped fresh cilantro

Tabouli

Ever since I was a little kid, tabouli has always been one of my all time favorite foods. It's probably one of the biggest reasons for my eternal love of veggies and for the basis of my philosophy that everything is better with parsley. 

Quick, delicious and nutritious, it can be eaten as a snack, a side dish for a meal, a topping in a yummy wrap or anything else your heart desires. I hope you like it!

Tabouli
1 bunch parsley
1 bunch mint
half bunch scallions (about 4)
1/2 cup cracked wheat
1 lemon squeezed (about 2 tablespoons juice)
2-4 Tbs olive oil (depending on mood; if I'm indulging I use 4)
1 clove garlic crushed
1 tomato (if you do not have a fresh tomato, you can substitute this with 2-3 canned whole peeled  plum tomatoes)
salt to taste

Boil about 1 cup water and pour on cracked wheat. Let sit while you chop up the parsley, mint, and scallions. Then drain the water off the cracked wheat. I like to squeeze it, to get excess water out. Then mix everything together and you're done!

My lunch (aka more kale)

I have come to the realization that some of my favorite meals are the ones that I have cooked when I had food sitting in the fridge in need of being used up.

I am going home for spring break today, so I needed to use up the perishable food I had laying around for lunch. The result was delicious.

Just throwing food in a pot, I of course did not really think about what I was making until it was done. So, unfortunately, I do not yet have a recipe, but I liked my lunch so much that I felt the desire to at least mention it here.

To start, I cooked up some rice, lentils, and split peas, which I had seasoned with a bay leaf, thyme, rosemary, basil, oregano, salt, pepper, and sauteed onions & garlic. I topped that with a sauteed kale, mushroom, onion, chickpea dish cooked in a small amount of broth made from veggie broth, a splash of vermouth, mint, lemon, garlic, salt, pepper, rosemary, basil, and oregano.  (This broth actually tastes like a beef broth - or at least I think it does.)

Coming soon

Hi all,


Sadly, I am backed up on writing posts because it's mid semester, and I have to write about five papers a week. Fortunately for me, my spring break is in a week and a half, so, if I do not get too much homework over the break, I will soon be adding a flood of new recipes. These are a few of the recipes I hope to post within the next couple weeks:



- Tabouli
- Salsa
- Vegan Mac & Cheese
- Pumpkin Muffins
- Kale topping for spaghetti - I have not come up with a name for it, but last night, I made a pesto like dish, but instead of basil i used kale, and in place of cheese I used nutritional yeast (my newest love)
- also, my mom recently gave me a new lentil soup, which i hope to try soon. If I like it, I will post the recipe.


Happy cooking!
Diana

Something Sweet

If you have a sweet tooth, try this delicious apple muffin recipe:  http://happyherbivore.com/recipe/apple-crisp-muffins/

Kale Salad with Tahini Lemon Dressing

I would like to start this post by telling you that this recipe is still a work in progress. The first time I made it, a week ago, it was incredible. However, I was making up the dressing as I went along, and as you probably would agree, sometimes a new food creation is just a little bit of this and a little bit of that.

So, after gobbling up what I considered to be one of the greatest kale salads of all time, I decided to recreate it this evening; this time I planned to measure my proportions so as to turn it into a written recipe that can be referred to time and time again. Unfortunately, when I made the dressing tonight, although I still think it came out delicious, it was not exactly what I wanted.

That being said, I really love this salad and I do fully intend to make it again. But over time I plan to work on making the ultimate Tahini Lemon Dressing, which is why I am calling this recipe a work in progress. And by telling you this, I hope that I can employ your help. If you try this salad and want to give me your opinion on how I can hone in on making it awesome, please do give suggestions. I actually feel like my problem with the salad the second time around may be because I was working with much more bitter kale, so I'd like to see what others think. Also, I know the dressing has a high oil content, I plan to work on that as well. 

Now, to the recipe it self. Like many salads, this recipe is very simple. It consists only of kale, cucumbers, tomato, croutons, and dressing. I chopped the kale finely, sliced the cucumber into thin half moons, and diced the tomato. I also discovered that because kale is such a sturdy vegetable, it helps to put the dressing on it and let it marinate for a little while (15 minutes is probably enough) before eating it. The cool thing about a kale salad is that it can be dressed and sit around for ages without getting soggy like lettuce; it is therefore still super fresh and crispy the next day. 

Because I cook vegan, I had to make the croutons myself rather than buy them in a store; most store bought croutons have some form of dairy in them, such as milk powder, whey, or cheese. If the idea of making croutons seems absolutely absurd to you, then go for the store bought ones, but keep in mind, making croutons is incredibly quick and easy. I just throw some bread together with a bunch of dried herbs and saute them up in a frying pan with some oil for 3-4 minutes on medium heat. 

Salad
8 cups chopped kale
3/4 cup sliced cucumber
1 tomato diced
croutons & dressing

Dressing
3 Tbs tahini
2 cloves garlic, mashed
3 Tbl lemon juice
3 Tbl olive oil
1 Tbl red wine vinegar
2 Tbl water
1/4 tsp sugar
salt and pepper to taste

Croutons - use dried herbs
2 slices of bread cut into crouton sized pieces (if its not stale then just toast it up and you're good to go)
1/2 tsp garlic powder (fresh garlic would be even better, but I felt like using the powder)
1 tsp oregano
1 tsp basil
1/2 tsp thyme
1/2 tsp crushed rosemary
1/4 tsp pepper
1/2 tsp salt
3 Tbs olive oil

My Kale!

Today was wicked exciting for me. My kale seedlings sprouted!

It was a total surprise when I found these tiny little plants peeking at me out of the soil. I only planted them on Tuesday evening, so I was not expecting them to sprout for 1-2 weeks. But here it is, Saturday afternoon, and they're already growing.

Part of my excitement also stems from the fact that I am growing these plants in a pot in my basement bedroom. More acquainted with growing vegetables directly in the ground, I must admit I am a little intimidated by the idea of potted kale. However, I guess that if there's dirt, water, and sunlight they should grow fine. In fact, so many seedlings are sprouting up that I may have to transplant some of them into another pot (I got a little enthusiastic about how many seeds I planted because I REALLY like kale).

But anyway, here's a picture of my kale!

If you want to learn a little more about kale, check out these articles:
http://www.mindbodygreen.com/0-4072/Why-Kale-Is-the-Koolest-Vegetable.html
http://whfoods.org/genpage.php?dbid=38&tname=foodspice
This blog also looks great. It is all about kale and will give you a whole bunch of recipe ideas:
http://www.365daysofkale.com/

And if you find any good kale recipes, articles, or websites, please give me a shout. I'm always looking to learn more about this beautiful veggie.

Food Scraps

This is a pint jar, and those are the food scraps I made in just one day (I only managed a granola bar for lunch, so this is actually only two meals worth, and I'm probably going to have half a grapefruit for lunch, so put that into consideration too).

One person could easily make more than this. And over the course of the year, even one individual person's food scraps really build up. So please compost. Even if you are just one of seven billion people on the planet, it still does make a huge difference.

Almond "Cheesy" Spread

I made this vegan spread for the first time yesterday, and I love it. It's great because, being so quick and easy to make, it becomes a fast snack for on the go. This simple spread really dresses up an otherwise mundane piece of toast or cracker. The flavors that stick out the most to me are the almond butter and the nutritional yeast. Nutritional yeast has a very unique flavor that many describe as cheesy. I don't know if I quite agree, but I have not yet come up with a better word for it.

Besides being delicious, textural, and creamy, this spread is also a vegan snack that is packed with nutrients. Although it does have a lot of calories, due to the almond butter and tahini, it is meant to be a spread, rather than eaten by the pound, so just keep that in mind. Besides, you will get a lot of food value packed into a small space.

Nutritional yeast, one of the major ingredients in this recipe, is a remarkably wonderful supplement for vegetarians and vegans. One thing I find particularly exciting about nutritional yeast is the level of vitamin B12 that it contains. B12 is a vitamin necessary for the human body's function and formation of red blood cells. It comes from the soil. However, most humans get it by eating animals or animal products; cows eat some soil along with their grass so the B12 ends up in their bodies and in their milk. Because they do not eat animals or dairy, some vegans subsequently become B12 deficient. Not getting enough B12 can lead to problems such as fatigue and anemia. Fortunately, there are plenty of foods out there that are fortified with this vitamin; nutritional yeast and soy milk, which can both be found in this recipe, are two of those foods. (Check out the nutrition facts of nutritional yeast here: http://www.bulkfoods.com/nutritional_yeast.htm)

Also, for the older crowd (and don't worry that doesn't mean I think you're old), if you tried nutritional yeast a few decades ago and didn't like it, please don't completely rule it out. Before I first tried it, my mom told me that, although it was popular back in the 70s, she never liked it. Well, it seems that the flavor has improved a lot since then. Seeing as I am only 21, I obviously cannot attest to the flavor of nutritional yeast in the 70s, but I think my mom likes it much more now. She did like this spread after all. :)

Almond Cheesy Spread

1 cup almond butter

1/4 cup soy milk

2 Tablespoons tahini

2 Tablespoons nutritional yeast flakes

1/2 teaspoon onion powder

1/2 teaspoon salt

1 clove garlic

1/2 teaspoon pepper

Blend all ingredients together in a food processor. If you want it to be a little creamier, try adding a bit more soy milk. Store in refrigerator. Lasts about a week (unless you eat it faster!)


P.S. If you try this and think it should have a different name or you come up with a good word to describe the flavor of nutritional yeast, please share! 

Ever Think of Eating Only Raw?

I know it sounds like a pretty extreme idea, but I'm really intrigued by raw veganism. It's something I will definitely have to try at some point down the road. Take a look at this raw vegan food pyramid. Its pretty different, right?

I get a kick out of raw vegans because they make being a classic vegan seem a little less extreme. ...Of course, that is how I felt about classic vegans back when I was vegetarian. Back in high school, I actually tried being vegan on a whim, because I wanted a fun challenge. I never expected to actually convert to that kind of diet. However, it stuck for quite a while, and now I find myself happily converting back to it again.
When I do eventually test out raw veganism it should be quite interesting. I doubt that I will stick with it for long, but I'll be sure to post some recipes.

Peanut buttery, Chocolaty, Banana Things

So I guess this isn't really much of a recipe, but I figured I would add it anyway. Why? Because it's something you might not think to do, but its delicious, so you should try it.

I made this little dessert because I had four over-ripe bananas sitting in my fridge and I did not feel like making banana bread. Banana bread is fantastic, but after making the batter, it still takes an hour to bake. (not to mention less than an hour to eat the whole loaf)

But anyway, I had over ripe bananas, freshly ground peanut butter, and a bag of vegan chocolate chips. I sliced up the bananas (1/4 - 1/2 inch thick), put a 1 tsp blob of peanut butter on top, and drizzled melted chocolate over that. I then stuck them in the freezer so I have a pre-made frozen snack, and the bananas won't ripen any more.

If you do not want to use peanut butter you can use another kind of nut. I made some with a chunk of walnut rather than peanut butter. It was pretty awesome.

For those you who think, "I'm not going to bother with this because I don't feel like using a double boiler to melt my chocolate," don't worry. To simply melt chocolate for something like this dessert you can just melt it in a pot without using a double boiler. If you watch it and stir it around it won't burn or get funky tasting. If you are making something fancy then use the double boiler, but don't bother here if you don't want to.

Butternut Squash Soup

Squash is definitely one of my favorite vegetables. It is not only delicious but also lasts forever. The squash I used for this recipe sat on the counter for four weeks without it going bad, and one can most certainly have a squash sitting around for much longer than four weeks.

With my squash I made a simple squash soup. The soup has a delicate flavor, while being smooth and creamy. It also has a distinct taste of ginger and the freshness of a parsley garnish.

As you may notice, the recipe does not include a chicken or vegetable stock. Being vegan I always used vegetable broth, but being a college student who only recently moved into her house, I unfortunately did not have any. Fortunately, just boiling vegetables in water gives it a wonderful flavor. (side note: if you are not in a living situation where you can compost, save up your vegetable scraps for a few days in the fridge. Then boil them up, drain the liquid into a separate container and you've got yourself a very nice vegetable stock. After boiling all the flavor and wonderful nutrients out of your vegetables to make a broth, you will feel much less guilty about throwing you veggie scraps in the trash.)

I personally like this soup as a meal. The other night I ate it with some french bread and it was very satisfying. However, I know that for a lot of people that is just not enough calories. If you want more body to the soup add some white beans, which are packed with protein. You could also serve it with a veggie on the side, like corn, salad, or steamed kale. Or eat it as a side dish.

Butternut Squash Soup

1 small butternut squash (pealed and chopped into chunks 1/2-1 inch)

1 carrot

3 stalks celery

1/2 onion

1 clove garlic

4 cups water

salt and pepper to taste

1 bay leaf

1 1-inch chunk of ginger (I used 2 tsp powdered ginger because that's all I had)
1/4 tsp cloves

1/4 cup soy milk

chopped parsley

saute onion, celery, carrot, and crushed garlic. Add squash, water, and everything else except the parsley and milk. Bring to boil. Then uncover and let cook on low for a half hour. Pull out the bay leaf (so it doesn't get chopped up), and puree all the veggies together. Put the bay leaf back in. continue to cook uncovered until it reaches a nice consistency(1/2 hour). Then add soy milk. Pour in bowls and garnish with parsley (about 1 Tbs each). Eat.

Kale and Chickpeas with Coriander

I would like to start this blog with one of my all time favorite recipes: Kale and Chickpeas with Coriander. It is absolutely delicious, wicked healthy, super simple, and not at all time consuming to make. I like to serve it as a meal with rice, but it would also work great as a side dish, or on its own. If you do serve it with rice, I would suggest brown rice...It's my favorite.

This recipe is a great way to get protein, fiber, vitamin A, vitamin C, iron, calcium, and more. At the same time it is low calorie, low fat, low in cholesterol, low sodium, and low in sugar. So basically it's good for you in every way.

One side note: as I learned when I went to Big Y supermarket for the first time today (rather than my usual Market Basket), different stores sell completely different size bunches of kale. Market Basket sells huge bunches. Meanwhile, Big Y sells a bunch that is 1/4 of the size of Market Basket's. Because of that, I used one whole bunch of Big Y kale to make half a batch of this recipe, rather than the usual 1/2 bunch. So, if you want your "Kale and Chickpeas with Coriander" to come out like mine, follow the 4 cup measurement rather than the 1/2 bunch approximation. In all honesty though, it will probably be good either way. 

Also, for those of you who do not like onions or garlic, I would like to point out that this recipe has neither. I have always thought that it's nearly impossible to cook a flavorful dinner without onions or garlic, but I love this recipe despite their absence. And hopefully you will too!

Chickpeas and Kale with Coriander

1-2T oil
2 cans chickpeas, drained
2T coriander seed
1/2 bunch or about 4 c shredded/chopped kale
1/2t curry powder
1/2t chili powder
1/2t sugar
2 limes, juiced (about 4T)
salt and pepper to taste
1/4 c water to moisten
2T cilantro (optional)

Heat oil in pan; saute coriander seed.  Add chickpeas, curry and chili powder,
sugar, salt and pepper.  Cook for a few minutes.  Add lime juice and water.  Add kale; cover
& cook for a few minutes to cook the kale.  Stir occasionally.  Add more water
if needed.  Add cilantro.  Serve with rice (I like to mix the rice and kale together on my plate).

Hello World!

I created this blog about about two months ago, so I guess it's probably time for me to actually start posting. When I first made the page I had absolutely no clue what to talk about. All I knew was that I want to write. My brother suggested that I blog about food, because food has always been one of my greatest passions. At the time it sounded like a pretty good idea, but I was a little uninspired.

My lack of inspiration was due to my current omnivore diet. I used to be vegan, but I started eating meat and dairy again about two years ago. Ever since I stopped eating vegan, I felt less enthused about food. I still liked to eat of course, everyone does, but my love of the food I was putting into my body had vanished. For the past two years, I have constantly tossed around the idea of being vegan again, but somehow I never did it. Veganism is one of those things, like exercising, that is easy to find excuses to put off - You are in a rush, and making a quick grilled cheese sandwich or grabbing a burger on the run is just so easy; you'll just start your new life style tomorrow. - Or you have to cook for a family that does not want to make the same changes as you. - Or you live in a dorm and have little control over your own meal options.   ...There are a million excuses.

I personally have been making excuses for long enough. And now I am finally ready to be veg again. I just moved out of my family's house, and for the first time I am responsible only for my own meals. This especially inspired me to change my eating habits back to vegan. However, I do face one small catch. I'm a college student trying to eat on a tight budget. Eating a restricted diet while on a budget is said to be a challenge. I think I am up for it though.

This challenge has finally inspired me to start posting on my blog. It will inspire me to continue my vegan lifestyle, and if at least one other person finds one of my posts useful I will feel accomplished. I plan on posting both recipes and information about veganism.