Edamame Fried Rice

I really wanted to make a quick and easy meal. I had some extra brown rice in my fridge from a couple of days ago and needed to use it up.

Cooking 101 demo with Efrain at work

I just had a cooking demo at work with Efrain and he made some yummy tofu fried rice for the students to try. I decided to make it for dinner when I got home and load it up with even more yummy veggies.

This takes about 15 minutes, total, to prep and cook. Yes!

Edamame Fried Rice
serves 2

1 cup brown rice, cooked
1/4 cup purple cabbage, chopped
1/2 cup kale, chopped
1/2 cup bok choy, chopped
1/4th white onion, chopped
1/2 tsp ginger powder (or fresh ginger)
1/2 tsp sesame oil
1 tsp rice vinegar
tamari, to taste
1 cup edamame

Sautee the onions, kale, bok choy and cabbage in skillet with sesame oil and ginger. Add in the rice vinegar. Cook until tender.

Add in the brown rice, tamari and edamame. Drizzle tamari over the mixture and mix.

Serve warm!

Delicious! And veggie heavy!

Typically fried rice makes me feel very heavy. I am sure it is all of the oil that ends up in take-out quality fried rice. The fried rice dish Efrain made and the demo, and the dish I cooked up above, left me feeling light and satisfied. The best feeling ever.

Roasted Acorn Squash and Tofu Walnut Crumble

In my little community in Davis we get a lot of foraged/salvaged dumpster food. It is actually a sweet set-up. And I am not talking gross, slimy dumpster food. You may not be aware of this, but it is common practice for grocery stores to toss food - yes, throw FOOD away - if it is blemished, if the packaging is a damaged, if it has any hint of rot or bruising, or if it is a day away from its expiration. We have a friend of the community who does regular deliveries of the salvaged food to our community house. The food usually in really great condition or ready to be used immediately.

Why do so many grocery stores throw away food? Why not send it to the local food bank? Why not give it to people who need it the most? Why throw it away? The answer - convenience. It is easier to throw something away than worry about having to set up a relationship with a local food bank.

Other reasons - some businesses may be wary of donating their 'rotting' food for fear of being sued. There are laws that protect companies who do want to donate their food. One in particular is the Good Samaritan Act. So it is not illegal to donate these types of foods to people who NEED THEM!

I don't need free food. I enjoy free food, and I think many would be in the same boat. Free food is awesome!

So tonight, I made a great dish with a super sweet acorn squash I picked up from the salvage pile a couple of weeks ago. I have no idea WHY it was thrown away, this particular cute little acorn squash guy, because it was perfectly fine and blemish free! Regardless, my salvaged acorn squash became a mighty tasty meal!

Roasted Acorn Squash and Tofu Walnut Crumble
serve 2-4 people

1 acorn squash, cored and sliced into 1" slices
1 tsp canola oil
1/2 cup extra firm nigari tofu
1 cup chopped red cabbage
1/2 cub chopped celery
1/2 white onion, diced
1/4 cup chopped walnuts
1 tsp apple cider vinegar
1 tsp all-purpose seasoning
1 tsp tamari
1/8 cup pure maple syrup
1 tsp vegan butter
sea salt

Place the squash in a 9x11 glass baking dish coated in canola oil. Roast the acorn squash at 375F for 30-45 minutes, or until tender.

In a large skillet, sautee onions, cabbage, celery and all-purpose seasoning with remainder canola oil. When onions are translucent add in the apple cider vinegar. Crumble the tofu into the skillet and pour in the tamari and continue cooking for another 5 minutes until tofu becomes slightly browned. Turn off the heat and add the walnuts.

Remove the acorn squash from the oven.

Melt butter and maple syrup together in small skillet. Place slices of squash into skillet and let cook in syrup/butter mixture for about 10 seconds on each side. Remove the squash from the skillet and fill the center of each squash slice with a scoop of the tofu walnut crumble.

Drizzle remainder maple syrup/butter mixture over top of plated squash crumble. Sprinkle a half-pinch of sea salt over top.

Enjoy!

A Valentine Surprise - Whimsy Cupcakes

My partner, N, surprised me with hand-made chocolate raspberry-filled cupcakes for our 3yr anniversary (and Valentines Day). Yes, our anniversary is on Valentines day. He is super cute!

The cupcakes were hand-made by Emily Ringelman, the face of Whimsy Cupcakes in Davis. She makes vegan cupcakes on request. Definitely check her out if you live in Davis or the area. Although the lack of a store-front makes her a little less competitive than my fave Let Them Eat Cake, she definitely competes taste-wise!

They were delicious! He sure knows the way to my heart... chocolate cupcakes!

There are two missing because N and I dug right in!

So soft and moist!

Butternut Squash 'Quesadillas'

I love Mexican food. I LOVE it! I remember when I was growing I became best friends with my next door neighbor, Alice. She and I would join her mom, Maria, in the kitchen to make home-made tortillas and tamales. We used to sneak balls of raw tortilla dough when Maria wasn't looking, then she would scold us at dinner when we were too full on dough balls to eat.


Although I am very white, Mexican food is a very strong part of my background. It was when I was younger I had a best friend that was Mexican. It was then that I became aware of some of the cultural and racial divides between my family and Alice's. And especially as I was growing up and experienced family members racist and hostile remarks about immigrants from the south, I would think back to Alice and Maria and how they welcomed me, a little white girl, into their home to share something so innate and simple - good food. I think it was then that I made the human connection and realized that we are all the same, we are all human, and race, ethnicity and legal status should not break down the walls of community.

So with that, I dedicate this recipe to Alice and Maria who taught me the importance of good Mexican food and community at such a young age.

Butternut Squash Quesadillas
Makes 5 quesadillas

5 whole wheat flour tortillas
1/2 of a roasted butternut squash
4" piece of extra firm nigari tofu
1/2 tetra-pack container of Mori-nu silken soft tofu
1/2 white onion, chopped
1 tsp cumin
1/2 tsp cayenne
ground oregano and basil to taste
sea salt
fresh ground black pepper to taste
canola oil

Begin by roasting your squash at 375F for about 45 minutes or until the skin is golden, crispy and wrinkly.

Let squash cool while you prep other ingredients. In a small saucepan, caramelize onions in 1tsp canola oil, cumin, cayenne, basil, oregano, sea salt and black pepper.

In a blender or food processor, puree the tofu, caramelized onions, butternut squash until smooth and creamy.

In a large cast-iron skillet, heat tortillas until pliable. Spread squash and tofu mixture over one-half of the tortilla and fold tortilla in half. Cook on both sides until browned.

Slice into quarter and serve with fresh lime, guacamole and salsa.

Enjoy!

This squash was happy to be baked. Does a permanent
marker smiley face make an organic squash 'un-organic'? =)

Onions with cumin and cayenne

Creamy butternut squash 'cheese'! So goooood

Nico said this was my best meal ever...

Vegan Agave Whole Wheat Bread

I have been moving, so my posting has been put on the back-burner.

One of my goals for this year was to master the art of baking bread. I have made eight loaves on bread in the past month. I have been testing this recipe several times, and am thinking of trying some different flours with it soon.

Beautiful, bread!

Thanks to a nice new kitchen, my last two batches (my recipe makes two loaves each) have turned out exceptionally well. In the crappy place I lived prior to my move (I moved on MLK Jr. day), the oven was ancient and was not conducive to bread baking. My crusts would burn, and my loaf would be undercooked in the center. Talk about disappointing, especially given all the time I would spend kneading and letting the bread rise.

This is a recipe that I found on a bag of flour I got for free. I veganized it!

I am going to test a 100% whole wheat flour bread soooooon. I really want to pack in the fiber.

Agave Whole Wheat Bread

2 packages active dry yeast
1/4 cup warm water (105-115F)
1/2 cup agave nectar
1/4 cup Earth Balance
2 tsp salt
2 1/2 cup very warm water (120-130F)
4 1/2 cup whole wheat flour
2 3/4 cup all-purpose white flour

Dissolve yeast in warm water in a small bowl, set aside.

Mix honey, butter salt and warm water together. Let cool. Beat in 3 cups of the whole wheat flour with electric mixer on low speed. Beat for 3 minutes, then add in additional 1 1/2 cup whole wheat flour and dissolved yeast mixture.

Slowly stir in 2 1/2 cup of white flour until dough pulls away from sides of bowl and turns into a ball.

Knead the dough (either on a floured work surface or in your Kitchenaid mixer) for 5 minutes or until dough is smooth and springy.

Grease a large bowl with canola oil and place ball of dough in bowl. Cover and let rise in a warm place for 30-45 minutes.

Grease two loaf pans with canola oil.

Punch dough to deflate (so fun!) and divide dough ball in half. Roll each half of dough on a floured surface into a large rectangle, about 18x8 inches in size. Roll dough up from short end. When completely rolled up, pinch each end of the dough to seal it, then fold the ends underneath the loaf.

Place seam side down in loaf pan and let rise for an additional 30-45minutes.

Bake for 30 minutes at 375F. Reduce heat to 350F and bake for an additional 10-15 minutes or until crust is golden brown and the loaf sounds hollow when tapped.

Enjoy!

-How to roll the dough out-

Step 1: Punch dough to deflate! Think of that person

you really hate, then swing, hard. It feels good.

Split dough in half, and place on floured cutting board.

Roll dough out into 18x8" rectangle.

Bring on the shorter side and roll dough up, pressing down with each roll

Pinch the ends of the loaf in.

Fold the pinched ends under the loaf. Then place
in pan for second and final rise before baking.

Mamma loaf and her babies!

Finished product!

I typically freeze my second loaf...

Gracias Madre Restaurant

I love living near the San Francisco Bay Area - there is such great access to amazing vegan food! San Francisco is the go-to place for me when I am craving good vegan food. From Greens Restaurant on the waterfront, Maggie Mudds (ice cream) to the super gourmet Millennium Restaurant, and so many more. Then there is Cafe Gratitude, which is in a league of its own.

Cafe Gratitude has been, by far, my favorite vegan restaurant. I learned about Cafe Gratitude about four years ago. Not sure how or where I heard about it, most likely Veg News or Vegetarian Times. For my first visit, I popped in off the street with one of my non-vegan/non-vegetarian girlfriends after recognizing the name. We just so happened to be walking by. It was fate!

Not only does Cafe Gratitude have amazing vegan, gluten-free and raw food, but they also have a very welcoming and comforting environment. The waitresses and waiters are trained to be super warm and open with the customers. There is a board game you can play on each table, the water carafes are engraved with uplifting words, all the menu items have uplifting names as well. When you order something, like 'I Am Sensational', the waiter/waitress will respond to you with... 'You Are Sensational.'

I received the most exciting news on Friday of last week - Cafe Gratitude had just opened up a new Mexican-themed cafe, Gracias Madre, in the Mission District in SF. It doors opened the day after Christmas. I was elated! (Elated - that is actually the name of the enchiladas served at the regular Cafe Gratitude). A strictly vegan Mexican restaurant! My favorite food is Mexican food! Celebrate!


Being in the Bay Area already, visiting N's parents in Mill Valley (just north of San Francisco), we were in prime location for a lunch visit. On a trip into the city this past Sunday to do some post-holiday Thrift Store shopping, N, his mom and I visited Gracias Madre for the first time. It still has the 'new building' smell, and all of the wood is super new. The sign above the restaurant is bright yellow. The 'gates' that enter into the restaurant are decorated with metal maize. The entrance has a beautiful pointalism (mosaic-esque) mural of a farm scene with Our Lady Guadalupe, patron saint of Mexico, at the center.

Maize gates

Our Lady Guadalupe Mural by DaveSG

The restaurant is absolutely beautiful inside and out. Even the bathrooms are gorgeous with painted tile lining the walls. We chose a cozy seat outside under the heat lamps. Similar to the regular Cafe Gratitude, cloth napkins and water carafes graced the tables. There was also an additional coupling of two different salsas - tomato based and a chili verde base.

The water carafes are wine bottles...

Gracias Madre menu and cloth napkins - love!

N and I ordered the Chiles Rellenos and N's mom ordered the Quesadillas de Calabaza. The Chiles Rellenos were made of roasted poblano chiles stuffed with roasted peppers and onions and topped with cheese (made of cashews). The dish was served with rice and beans, and it was supposed to come with tortillas, but mysteriously they did not show up. I was too distracted to care, and had already had a taste of their amazing home-made tortillas with N's mom's quesadillas. The Quesadillas de Calabaza were made up of roasted butternut squash, caramelized onions, and cashew cheese folded up in their homemade corn tortillas and topped with pumpkin seed salsa.

Gracias Madre menu

Chiles Rellenos

Chiles Rellenos

Quesadilla de Calabaza

Both items were phenomenal! I, of course, had a margarita with my meal. Mexican food is not complete without a margarita!

Nothing like a mid-day cocktail at an amazing vegan restaurant!

For dessert, N and I split the chocolate mousse, which arrived topped with cocoa nibs and an almond. The mousse was amazingly fluffy and creamy. This was the first mousse I have had since going vegan - and it was soooo good! N's mom ordered the Coconut Lime Cheesecake, which took the cake when it came to our dessert choices (no pun intended). It was so delicious! I was jealous I didn't order the cheesecake. The crust was made out of crushed almonds. It was amazing!

Chocolate Mousse

Chocolate Mousse

Coconut Lime Cheesecake

The best thing about their food? Not only is it ALL vegan, but it is organic/biodynamically grown and most of it is locally grown too! Can't get any better than that!


I definitely encourage all of you locals to check it out! And, if you don't live in Northern Cali, make sure and check out both Cafe Gratitude and Gracias Madre when you visit San Francisco. It is worth the visit, I promise!

Vegan French Toast

My younger brother, Kyle, is my biggest critic when it comes to my vegan cooking. Being a rather picky eater, and also being an adamant carnivore, Kyle often times outright HATES my food. I have to hand it to him, he does his best to try my cooking. And by try, I mean take one bite.

Kyle, my younger brother and biggest critic

My French toast is another story. I made this for him when he was helping me move into my new place. From the words of my biggest critic... 'This is the BEST vegan food I have ever had!'.


So there you go. For a person who is (1) very picky and (2) hates vegan food, this recipe is a winner. Try it on your non-vegan friends and family. I am sure they can't even tell the difference.

I made these again this morning while visiting N's parents in Mill Valley. When in Mill Valley, I love shopping for local food that I can't get in Davis, like Lovesticks. I look forward to this bread every time I come to the bay. I typically prefer the ones with sunflower seeds, but when I went to the Mill Valley Market, they only had one loaf left, and it was sesame seed. Still very good!

Vegan French Toast
whole wheat baguette, sliced or several slices of whole wheat bread
1 1/2 cups soy milk
1/2 cup flour
1 Tbsp cane sugar
1 tsp cinnamon
1 dash nutmeg (optional)

Mix the soy milk, flour, sugar and spices in a wide bowl. Dip the slices of bread in the mixture, letting soak for about 10 seconds. Make sure each side is covered it the flour-milk mixture. Place on a non-stick griddle pan at medium heat. Brown each side. Serve with maple syrup, jam, chocolate hummus, whatever!

I love using Judy's Breadsticks, also known as Lovesticks, for French toast.

I look forward to this bread every time I visit Mill Valley with my partner, N.

I like mine with pure maple syrup!

French toast, for me, is ultimate comfort food. Loaded in carbohydrates, I typically on fuel up on these after a big run or before a nice bike ride.... it is all about balance. These babies will give you loads of energy!