MELOMEALS: $3.33 A DAY

Restaurant Review: My Thai Vegan Cafe, Boston, MA

2012-01-21T14:09:00.000-05:00

First of all, please forgive the super crappy pics. I only had my phone with me and the lighting of course is atrocious.

I've been wanting to try out My Thai Vegan Cafe in Chinatown since the day I moved here and I'm glad I finally got the chance!

It was totally overwhelming in a good way to realize I could eat anything on the menu and I will be going back for sure to sample more dishes. My favorite market in Chinatown is right down the block and I pass by the corner all the time during my walks around Boston.

So, I'm really sorry that I don't remember what everyone ordered.. but I do have pics. I dined with two people and they loved their food too.

I started with the Hot and Sour Soup. I liked the flavor, although it was a bit sweet for my taste and definitely NOT hot enough. People in the NE really need to provide a good hot sauce for people like me. I also wish it had been a bit more sour... but all in all, it was good and a rather large portion.. oh and it was a tad salty. So, more heat, more acid less sweet and less salt.

My dining companions got this lovely Mango salad. It was really pretty and had a nice complexity of flavors. I only had a bit, but it was good.

Oh god, the lighting is killing me.. but you can see how pretty it is, right?

Spiralizing makes everything look prettier. The flavors consisted of peanuts, lime, mint and mango and just a hint of Thai bird chilies. I'm going to Haymarket today and they often have cases of mangoes for $5. I'm tempted to buy some.

So... onto the main meals. I ordered the Green 'Chicken' Curry. It was labeled spicy and of course, I asked them to cook it super spicy. They didn't. I would not consider the dish spicy at all. I am getting annoyed by the lack of heat in food, but other than that it was lovely... although the chicken was gluten based and I seem to NEVER learn that I can't eat it. It makes me really sick and I break out in hives. The dish had a lovely mixture of thai basil, eggplant, zucchini, tomatoes and the 'chicken'. They sauce was flavored beautifully other than the lack of heat and I enjoyed it.

It was served with rice and again, was a very generous portion. I can't wait to get some of their tofu dishes in the future.
My dining companions were thrilled with their dinners. I don't remember what they ordered, but I did snap pics of course.

The last two images are ONE dish! The portions are definitely generous and I felt the price was reasonable. We all ordered soup. They split a salad and we each got an entree and additionally, they ordered 1 soup to go and two more entrees to go and the price came to around $75 or so.

I will definitely be back (although for take out most likely so I can bring it home and add some HEAT!

Sample Daily Menu

2012-01-13T10:00:00.001-05:00

Even though it's winter, I still have to eat salad because I get such good deals on produce from Haymarket! One of my favorite meals is a big salad with lots of cabbage and romaine (crunchy), carrots, onions and my homemade Goddess Dressing. I like to top the salad with my 3 Ingredient Veggie Burgers or in this case, Baked Falafel. Salads like this make a great breakfast that will keep me going for hours.

Lunch is usually some sort of leftover Soup, Stew or Curry. Basically something that is bean based with lots of veggies and a bit of whole grain.

White Bean and Pesto Soup

For dinner, I sometimes have my Sugar Free Breakfast Breads with Peanut Butter and Almond Milk if I'm running low on time. Sometimes I have a Green Smoothie and on occasion I even have an actual dinner, like Enchilada Bake, Gluten Free Pizza, or even Tacos... but mostly, I have more of what I had for lunch.

Lately, I've been craving my Amazing Kale Salad.. it's super delicious and so easy to make!

What are some of your menu staples? Do you tend to eat the same things over and over like I do or do you crave variety?

Haymarket Finds and Chipotle Spit Pea Soup

2012-01-11T07:53:00.000-05:00

I love my freezer! Split pea soup with quinoa and spinach is a great way to start the day. I am still able to freeze smaller amounts of soups in 2 cup portions even though my roommate and I share the fridge. We have figured out a good system and while it gets crazy sometimes with massive amounts of produce (after Haymarket day) it is working for us.

Haymarket is an open air market Friday and Saturday in Boston. It is known for it's awesome deals and I take advantage of it every week. Woohoo!

If you're in the Boston are and you go to Haymarket keep in mind several things:

Bring lots of $1 bills
Be prepared to push your way to the front of the line
Negotiate!
Check the produce well to make sure it's not rotten
Negotiate!
You can often buy a CASE of something for VERY cheap, for instance, I have gotten 15 lbs of zucchini for $5 before!

I'm sure I will get comments/emails about how you guys don't have access to this cheap produce. Keep in mind that I kept to my budget for YEARS before I moved to Boston by shopping at a local store in Portsmouth, NH. I think there ARE deals to be had MOST places (not everywhere).. you just have to look for them.

Hello!

2012-01-09T10:30:00.000-05:00

I know, I know.. it's been a long time since I've updated. I am committing to 3 times a week so I can get back in the groove of blogging. I think I'm beginning to find a good balance and that will allow me to post more often.

My weight loss is going well. It's slowing down a tiny bit, but I am going to start a new program of exercise and accountability that will keep it going. Accountability is always good.

As I write this, I am enjoying the salad you see for breakfast. I used romaine (3 heads for $1 at Haymarket, Cuckes 3 for $1 and Broccoli and topped with with my African Lentil Dip and Gingered Tofu and Zucchini.

My food has been pretty simple lately.. lots of soups, curries, and breakfast breads, which I'm sure comes as no surprise.

Winter in Boston has been very mild so far. I've been meeting a lot of fun people and getting out and exploring.

Friday night, I was fortunate enough to see an amazing live theater performance by True Story Theater. It was awesome! Saturday I went to another Improv (Thank YOU D. you know you you are) ... next time we go, we have to go back for the midnight showing of RAUNCH.

Dinner tonight will be my 20 Minute Lentil Soup with tons of spinach.

Healthy Latkes

2011-12-14T08:32:00.001-05:00

Here is a great recipe for simple, healthy latkes. You can fry them in oil if desired, but I think they are great cooked in a well seasoned cast iron.

Healthy Latkes
1 medium potato ( preferably russet )
1 medium zucchini
1 large onion
2 cloves garlic
1 t psyllium husk
¼ t black salt
Lots of pepper
Pinch nutmeg
Pinch cumin
½ t smoked paprika
3 T nutritional yeast
¼ c chickpea flour
2 t apple cider vinegar
1 T soy sauce
2 large apples
Pinch stevia
Pinch cinnamon
Method

Chop apples, cover and microwave for 5 minutes
Shred potato, zucchini and onion in a food processor.
Place veggie mixture in a bowl and mix in the rest of the ingredients.
Heat a cast iron skillet to medium lo ( between 3-4 on an electric stove ) and spray with cooking spray
Drop by spoonfuls into the skillet, Flatten down
Cook for 6 minutes or so per side
Serve with applesauce and vegan sour cream

Whole Food Sugar Free Barley Ginger Breakfast Bread

2011-12-05T11:30:00.001-05:00

I've been making various versions of breakfast breads for years now and lately, this has been one of my roomies favorites, so I make a batch every couple of days. My breakfast breads are not very sweet, so feel free to add more sweetener or some sugar. I use Kal Stevia Powder in all of my sugar free baking.

I like to make these a whole meal with the addition of lentils and zucchini. You could use another bean and yellow squash in place of zucchini.

Sugar Free Gingerbread

1 lb dry barley ground into flour (around 3 ½ cups)
1 tablespoon baking powder
3 tablespoons cinnamon
¼ teaspoon each nutmeg, cloves and cardamom
¼ teaspoon salt
1 scant teaspoon Kal Stevia Powder
2 cups cooked lentils
5 small, 3 medium or 2 large zucchinis
1 ½ cups water
½ cup olive oil
3 tablespoons molasses
3 tablespoons fresh ginger
2 teaspoons vinegar

Pre-heat oven to 375
Grind the flour, place in large bowl with the dry ingredients
In a large blender, add the rest of the ingredients and blend until totally smooth
Make a well and pour wet ingredients into the dry ingredients.
Mix very well
Grease a 9 by 13 pan and bake for 1 hour, rotating pan halfway through

It is VERY important to let these cool completely before eating so the stevia flavor has a chance to settle down and mingle with the spices and moisture from the veggies/beans. The taste changes completely!

I've been thinking of playing around with spinach .. it has a nice viscosity when it's cooked that reminds me a bit of oil.. so we'll see. I get SUCH cheap spinach at Haymarket so it would be nice to see how it works.

You could definite replace the vinegar with juice of half a lemon and add some lemon zest to this recipe, plus the addition of walnuts or other nuts would be delightful.

Trying to find balance.

2011-12-04T11:21:00.006-05:00

I tend to come and go from this blog.. and lately it has been hard for me to motivate myself to write and post recipes.

Since I am actively (finally) losing weight, I find it is easier to focus much less on food than I used to, and therefore, I am eating really simple things over and over. Like the salad you see to the left with my chipolte hummus.

.. but there is so much I want to say.. about food, life and everything...

Food in Boston is amazing! I love living so close to Trader Joes... it's about a 10 minute walk to get there... and they really do have the BEST tofu ever.

Haymarket has fabulous deals. Yesterday I got a huge bag of spinach (3 lbs maybe) and a huge head of cabbage for $3, plus it's just so much fun to shop outside and be in the buzz of the city.

Seriously... THIS is where I went grocery shopping last night...

I LOVE it here! There is something about living in the city that makes me feel calm, centered and serene.

My roommate is a wonderful woman. She teaches me new, exciting things every day... and for that I am sooo grateful. Seriously.

I am pinching myself because I can't believe this is my life.... so as I take it all in and settle down more, I will be able to start posting more new recipes... but for now I am eating the same things over and over and over..

Lentils with habanero sauce, and veggies

Salads with Roasted Tofu

Spicy Lentils and Veggies

Gingered Tofu and Zukes

Last week, I scored 15 lbs of Zucchini for $8 at Haymarket. My roomie and I split it... how awesome is that? We've been eating tons of Zucchini ... it is sooo easy to stick to my budget here.

So.. a question for you all.

How do you find balance in your life?

Monthly Weight Loss Stats

2011-11-25T10:14:00.000-05:00

©Melody Pokaow 2011

Happy belated Thanksgiving to all of you! I hope you had a lovely day with family and friends. We are actually celebrating today, but I wanted to come and update my weight loss stats.

I lost 9 pounds last month, for a total of 20 since moving to Boston two months ago! In last months post, I touched on some of the issues that have contributed to my weight gain and I feel like I am beginning to really get a handle on my emotions/triggers and everything that goes with releasing the weight that I've allowed to hold me back!

I absolutely LOVE living here. I feel like I'm 18 again and every day I learn something new, connect with great people and all in all I feel like I am HOME.

Food-wise, I am eating better than ever! Volunteering with Fair Foods and taking advantage of their $2 produce bag is such a blessing.. both in food, but more importantly in spirit. I am going to be going into people's kitchens and they are going to share their recipes with me for the Fair Foods Blog.

Just a note, not all the recipes will be vegan on that blog. I will link to the posts for those who are interested, but I will NOT tolerate any bashing of the recipes that people share with me. (I won't be eating animals, don't worry!).. we are about making produce accessible. Any produce is better than no produce.

Method: Making great Indian Food out of leftovers.

2011-11-15T08:06:00.000-05:00

Very Non-Traditional Indian Food

I don't cook from recipes. I never have and probably never will, but I know that many of YOU do which is why I write them down for ya.

But, in this post and some upcoming posts, I want to talk more about the methods. In the early days of this blog, I was all about the methods and rarely posted any recipes. Since I use leftovers in most of my dishes, it's not always easy to be specific.

So, the above dish was a knock off of Saag Panir. A while back, I received a baby arugula in my Fair Foods Produce Bag along with a bunch of other greens. I realized I needed to eat the arugula right away, but I already had dinner cooked for the night and due to space in the fridge (Sharing with my roommate) I would have to either make pesto or cook the greens for later use.

I went into clean out the fridge mode and saw that I had garlic, ginger, onion, chipotle hummus, and salsa and I knew immediately I would be making a version of Saag Panir. This is where the METHOD comes in.

I blanched the arugula (7 ounces)
While the water was boiling, I added several cloves of garlic, 1 small onion and about 3 tablespoons fresh ginger along with a good pinch of chunky sea salt into my food processor and turned it into a paste.
When the arugula was cooked, I added it along with about 2/3 cup of hummus, a big scoop of curry powder and some cinnamon and a couple spoon fulls of salsa.
I froze this mixture with the intention of using it at a later date.

So, the other day, I was gone all day long and skipped lunch. I was super hungry and resisted the temptation (I AM working hard my weight!) to stop at Lucy Ethiopian Cafe because I had taken the mixture along with some frozen tofu (7 ounces) out of the fridge that morning before I left.

So, to create my actual meal, I put some millet on to cook and squeezed the water out of the tofu. In my cast iron skillet, over medium high heat, I used a spoonful of coconut oil, 1/2 teaspoon of cumin seeds, 1 teaspoon coriander and a bunch of red pepper flakes for heat. I sauteed a small onion and a couple cloves of garlic along with the drained tofu which I cut into chunks. When the tofu and onions were nice and brown, I added the arugula mixture, turned the heat down to medium and popped a lid on the pan. It cooked for around 20 minutes. I tasted and adjusted seasoning (for me that meant putting soy sauce, black pepper, lime juice and a lot of Siracha) in it. I served it over millet with raw tomatoes, onions and cilantro.

This provided me with a great dinner and a good sized breakfast the next day and the taste was outstanding!

If you are looking for an actual RECIPE to create Indian food out of leftovers, feel free to check out this post with more specific instructions.

Do you have a favorite dish you make with leftovers? I'd love to hear all about it here or on Facebook!

Finally, look at these leaves... I was out walking the other day and was so fascinated by them!

Have you guys seen leaves like this?

Simple yet delicious chili and gluten free cornbread!

2011-11-14T07:50:00.001-05:00

Chili and cornbread is one of my all-time favorite fall/winter meals. This is a simple chili to make, but it has a wonderful depth of flavor thanks to the chipotle, cocoa and balsamic vinegar. Feel free to substitute quinoa or millet for the bulgur if you are gluten free.

14 oz tofu, frozen, defrosted, squeezed dry and cubed
4 T olive oil
1 large onion, diced
10 cloves garlic, chopped
1 green pepper, diced
1 small sweet potato, small chop
1 t ground cumin
½ t cumin seeds
1 t oregano
4 T chili powder
1 T chipotle
1 teaspoon sea salt
Freshly ground pepper
2 tablespoons balsamic vinegar
1.5 c kidney beans
1 T dark cocoa powder
½ c bulgur
28 ounce can diced tomatoes and their liquid
2-4 cups water as needed
½ cup cilantro, chopped
Salt/Pepper to taste
Garnish with sour cream, guacamole, onions and limes

Method:

In a heavy bottomed soup pot over medium heat sauté the onion, garlic, peppers and spices (including the salt/pepper) for 10 minutes or so
Deglaze with the vinegar, add the tofu, kidney beans, cocoa, tomatoes and 2 cups of the water.
Bring to a boil; stir a couple time, turn heat down to a simmer and cover.
Cook for 1 hour, adding more water if needed.
Taste and adjust seasonings
Serve with you your favorite garnish

My Gluten Free Cornbread recipe can be found here.

I will be posting another, healthier gluten free cornbread recipe soon! This one with beans and veggies in it.

What are YOUR favorite Fall/Winter soups?

Finally, I am having a lot of trouble with the fonts in blogger lately. They seem to constantly be changing while I write and even when I go into HTML mode, I am having trouble fixing them. Is anyone else having this issue?

Fat Free Smoky 'Cheese' Spread

2011-11-11T09:47:00.001-05:00

Yesterday I cooked up a pound of dried large lima beans in my pressure cooker. I was originally going to use some of them to make some of my Lower Fat Vegenaise Substitute, but I had small orange pepper that needed to be used and I ended up making this delicious spicy, smoky 'cheese' spread instead.

Now, I do have to clarify. This really doesn't taste like cheese. I would never serve it to people who eat cheese and expect them to sing its praises. What this spread does is hit many of the same flavor notes as cheese (especially when used as a mayo like spread or stirred into soups). If you want a richer spread, feel free to add a couple tablespoons of melted earth balance or oil to this.

You can use any well cooked white bean. I love large lima beans. They get really soft and buttery. Please DO NOT use frozen lima beans. They will not work. If you use canned beans, a 29 ounce can should suffice, just make sure to drain and rinse the beans well. The miso should be a light colored. Miso also varies in sodium content and pungency, so I am including a range of 2-4 tablespoons. Start with 2, then add more to suit your taste. Finally, if you do not like heat, you can substitute the chiopotle powder with smoked paprika or regular paprika and 1/2 teaspoon liquid smoke.

Fat Free Smoky Cheese Spread

2 cups (preferably warm) large lima beans
4 cloves garlic
1 small red or orange pepper
1 cup sauerkraut, drained of liquid (reserve liquid)
2-4 tablespoons light miso
1 tablespoon dijon mustard
1 tablespoon onion powder
1/2 tablespoon chipotle powder
pinch nutmeg
1/4 cup nutritional yeast
2-4 tablespoons brine from green olives (or sauerkraut liquid) as needed to thin mixture
Salt/pepper to taste

In a food processor, process garlic first, then add the pepper.
Puree completely, then add the rest of the ingredients.
Let mixture sit for an hour or so, then taste and adjust seasonings.

I divided the mixture into 3 equal parts. In one of the jars, I stirred in cumin, coriander, chili powder and lime juice for a southwestern sauce.

My breakfast this morning was super yummy.. I ran this under the broiler and had some collard greens and grapefruit along with it.

You'll be seeing how I use the remaining spread in the next week or so. I think it will keep for around 5 days.

Ethiopian Split Pea Stew

2011-11-10T08:34:00.001-05:00

I live across the street from Lucy Ethiopian Cafe so every single day I am reminded of their yummy food! Fortunately, I can usually create the flavors I love in my own kitchen for a fraction of the price!

Traditionally, Atar Alecha is a very mild, split pea puree with just a hint of ginger, but as you all know, I don't do anything mild and I scored a ton of ginger the last time I went to Chinatown!

I looked around at the spices I had on hand and used what I had. I encourage you all to use what you have too and not get too concerned about following recipes. I am quite away that this is a long list of ingredients as are most of my recipes... but that's how I cook..

I also used a pressure cooker, but will include instructions on how to cook this in a heavy bottomed soup pot as well.

Ethiopian Yellow Split Pea Stew

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon coriander
½ teaspoon cardamom
¼ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon curry powder
Pinch freshly grated nutmeg
¼ teaspoon 5 spice powder
¼ teaspoon dry rosemary
½ teaspoon cayenne (less if you don’t like spicy food)
¼ teaspoon fenugreek
1 large onion, diced
10 cloves garlic, minced
3 tablespoons chopped fresh ginger (less if you don’t like spicy food)
2 carrots, chopped
1 tablespoon Tony’s Creole Seasoning
1 cup yellow split peas
4 cups water
¼ cup salsa
1 large zucchini, diced and 4 cups greens of choice
Juice of 1 large lime
Salt/Pepper to taste
Siracha if desired

In a pressure cooker over medium heat, sauté heat the oil and spices for a minute or so.
Add the onion, garlic, ginger and carrots along with the Tony’s. Cook for 5 minutes
Now add the split peas and water.
Cover and bring to high pressure for 3 minutes.
Let pressure come down naturally and stir in the salsa, veggies you are using and let the heat cook the veggies. Add lime juice, taste and adjust seasonings.

You can make this on the stove with these modifications:

Use a heavy bottomed soup pot
Omit Tony’s Seasoning until after the peas are cooked
Instead of bringing to high pressure, bring mixture to a boil for several minutes then cover, reduce heat to medium and simmer for an hour.

I served my stew over millet. It was even better when I enjoyed it for breakfast the next day.

What are you favorite Ethiopian Dishes? If you're looking for a great Vegan and Gluten free Ethiopian recipes, check out Kittee's Awsome ZINE!!!

Gingered Tofu and Zucchini & Savory Breakfast

2011-11-09T07:36:00.001-05:00

More Savory Breakfast!

I really love eating leftovers or savory foods for breakfast. I notice I feel best when I get lots of veggies and some good quality protein and just a bit of fat for breakfast.. so this salad with zucchini, tofu and hummus was just the right thing! I scored 11 ounces of Organic Baby Spinach for $2 at Haymarket last week! How cool is that?

I used a ton of ginger in this recipe, so if you try it and you aren't in love with ginger like I am, you might want to decrease it by half.

Gingered Zucchini and Tofu

Cooking spray or 1 teaspoon oil
7 oz extra firm tofu cut into small cubes
1 large zucchini, medium chop
1 large onion, diced
5 large cloves garlic, chopped
3 tablespoons fresh ginger, minced
¾ cup water
Smoked Sea Salt to taste
Soy Sauce to taste
Black Pepper to taste
Siracha if desired, to taste

In a screaming hot cast iron (medium high heat) add the tofu, onion and zucchini. Let it stay there until the tofu starts to come away from the pan. This will give it a nice caramelization.
Now add the garlic and ginger along with the water and a pinch of salt.
Stir well and cover for 5 minutes, add soy sauce, more smoked sea salt, pepper and siracha to taste

I topped it with my Chipotle Hummus.

Do you prefer traditional breakfast or savory?

What are your favorite things to eat in the morning?

Roasted Tofu and Asparagus & Chinatown Score!

2011-11-08T07:33:00.000-05:00

Last week, I went to Chinatown and scored some great deals! I have a post coming up that will explain how I'm finding it EASIER to eat for $3.33 in Boston! I was initially worried it wouldn't be possible, but I am eating better than ever thanks to Fairfoods (www.fairfoods.org), Haymarket, Trader Joes and Chinatown!

3 lbs 6 oz firm tofu 3.59

Ginger 1.28
Noodles 1.00
Daikon .76
Miso 4.99
63 oz soy sauce 2.99

BTW, I am keeping track of my shopping list and prices for the month HERE. You can find Octobers list and prices HERE .

While my favorite tofu ever is Trader Joes Extra Firm, I couldn't pass up this deal and I'm glad I did. This tofu was super fresh (although not firm at all.. but roasting it firmed it up and kept it nice a juicy at the same time!

No need to dirty a bowl, just drizzle some toasted sesame oil on a sheet pan, place the tofu on top and drizzle with soy sauce, garlic powder and black pepper. Flip the tofu and roast for 30 minutes and 400. Halfway through, flip the tofu and season the other side with soy sauce, garlic powder and pepper. Lemon Pepper would be really good if you have it!.. and some cumin would be lovely as well.

Before Roasting

Yum!

I also scored asparagus in my $2 Produce Bag, so I roasted it up .. super simple. Same method: Coat with a bit of oil, soy sauce, garlic powder and pepper. Roast for 20-30 minutes.

I made this amazing Kale Salad and topped it with the tofu, asparagus and my Chipotle Hummus (I made it with white beans this time!)

This may have been one of the best things I've eating in a long, long time!

What are your favorite meals?

30 Minute Spicy Lentils, Quinoa and Collards

2011-11-07T07:36:00.000-05:00

I seem to eat the same sort of food over and over. Spicy ethnic variations of legumes, grains and veggies are my mainstay it seems, so it feels a little pointless to keep posting recipes that are pretty much the same... but when did that stop me?

I had cooked lentils on hand and a gorgeous bunch of organic collards (Market Basekt $1.99!.. I was in NH for the weekend). I originally was going to make another version of my 20 minute lentil soup, which I had yesterday

.. but I noticed some ginger and Indian flavors started calling me!

Spicy Lentils, Collards and Quinoa

1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1/4 teaspoon cinnamon
1 tablespoon crushed red pepper flakes (much less if you don't like heat)
3 tablespoons chopped fresh ginger (less if you don't like heat)
1 large onion, diced
8 cloves garlic, minced
2 cups cooked lentils
4 cups chopped collards
1 cup water and more as needed
1/4 cup dry quinoa
Siracha to taste
1/4 cup cilantro, chopped
Soy Sauce or Braggs to taste
2 tablespoons lemon juice or 1 tablespoon apple cider vinegar
Siracha to taste for if desired

Saute spices , onions, garlic in the oil
Add the lentils, collards, quinoa and water. Cover and cook for 20 minutes or until the collards and quinoa are cooked

Enjoy!

Simple Eggplant and Vegetable Stew

2011-11-06T09:05:00.000-05:00

I made this simple eggplant stew a couple weeks ago, but never blogged about it. I have just started doing some Social Media for Fairfoods (www.fairfoods.org) and this is the first recipe I put on on their blog! I am going to revise that recipe just a tiny bit because I actually added a lot more spice to my stew, but since I know most people don't have the same love heat and intense flavor, I toned it down over there. Please go check out the Fair Foods Blog and like them on Facebook! Tell everyone you know about it because even though we are in Boston, YOU and YOU and YOU can get some GREAT ideas on how to start something like this in your community! It's truly amazing to me that this resource exists and was starting by people just like you and me! One person can really make a difference.

So, go check them out. I'll wait.

www.fairfoods.org
http://fairfoodsboston.wordpress.com/2011/11/06/eggplant-and-veggie-stew-recipe/
http://www.facebook.com/pages/Fair-Foods/36943401926

OK.. so you're back. The recipe is linked up there.. but the changes I made:
I used 10 cloves garlic, 1 tablespoon chipotle powder and lots of fresh basil (because I had it on hand. my roomie has a big plant).. I also used marjoram, added a bit of cumin and rosemary.. and of course, added some beans and ate it as a stew.

Restaurant Review: Veggie Galaxy, Central Square, Cambridge, MA

2011-10-28T08:50:00.002-04:00

My son came down to Boston for a visit yesterday and we ended up eating at Veggie Galaxy in Cambridge. We were both really excited to actually eat in an all vegetarian (and mostly vegan!) restaurant. I have actually NEVER been to a fully vegetarian restaurant where I wasn't the one doing the cooking, so I'm sure you can imagine my intrigue.

I have to preface this and all of my restaurant reviews: I don't really enjoy going out to eat very much. I have worked for too many years in restaurants to ever fully relax and not SEE too many things and expect a higher level of service/food quality than most people do. Plus, I am super frugal, and it irritates me to spend money on food that I often feel I can make just as good at home..

BUT... that being said, I will be going back to Veggie Galaxy.

When you walk in, you are greeted with a huge dessert case filled with amazing looking vegan goodness! Even Lemon Meringue Pie! ... the desserts looked AMAZING, but I'm sad to say I did not partake in any of them. Both Andrew and I were too full , but I will be going back to give them a try. Forgive the pictures in this post.. it is always awkward taking pics in restaurants and the lighting is atrocious.. plus my son was NOT comfortable with me snapping away... but don't these look yummy?

YUMYUMYUM!!

I just wish they offered a dessert sampler plate!

Veggie Galaxy is VERY clean which I love. It has an open kitchen which for many people is a great thing.. I'm not a fan really just because I can't stop watching the interactions between people and I pick up on all the annoying restaurant language. I am SOOOO glad I'm not working in restaurants anymore. Woo hoo!

.. but that being said.. the staff was courteous, prompt and our server gave us the correct amount of attention. The only thing I wish she had done differently was told us about the nightly special.. BUT maybe it was sold out by the time we got there. In the future, I would recommend asking about the specials. (I only knew about them after the fact because of their Facebook page.)

Now onto the food. Andrew got a malted frappe.. I'm not sure if it was vegan, because of the malt, but the ice cream was definitely vegan. He loved it. He ordered the non-vegan Mac and Cheese with Veggies and a side of potato salad. He was not impressed with the Mac and Cheese. He said it was too saucy and had very little flavor. He said the breadcrumbs on top were the most flavorful thing about it and he expected the sauce to be MUCH cheesier and more flavorful. He gave it a 5 out of 10. He loved the potato salad though. He refused to let me take a pic of any of his food.

I went all out and ordered the Beer Battered Smoked Tofu, Fries and Coleslaw.

Now, I really have to preface my review I RARELY eat fried foods. Maybe once a year. The last time was tempura at a Japanese restaurant.. and that was not greasy. This plate of food was VERY greasy. Too greasy (although I ate it all like a total pig).. The tofu was smoked and like it says, that was the predominant flavor. The sauce was described as a "Caper Dill Aioli." Well, sorry, but there was very little flavor other than smoke in the tofu/sauce. I was disappointed. Don't get me wrong.. it was good.. (I ate it all)... but not very flavorful and that, my friends, is why I feel frustrated going out to eat. The sauce should have had fresh dill, lemon zest, much more garlic and more tang. I have made these sauces as a Vegan Chef in restaurants and I never would have put that sauce out and called it a Caper Dill Aioli. I also would have seasoned the batter and tofu more.. it was just bland.. the salt level was perfect, but spices ARE your friend... *SIGH*.. now this may be a New England thing... I don't know. The slaw was dripping in oil (maybe because it was UNDER the tofu steaming. I think it should have been crisp, tangy and not oily at all so it could have cut the oil of the rest of the dish. The fries were lovely.. seasoned with rosemary and black pepper. Malt Vinegar would have complimented this dish nicely.. I would give the whole dish a very average 5 out of 10.

It probably sounds like I am being really picky, but I am... and this is why I am not a fan of going out to eat.... BUT I will go back and try another dish... because I LOVE the fact that they are serving mostly vegan food... and I won't get anything fried. Their sandwiches and burgers looked really good.. thick cuts of housemade tempeh bacon... they have housemade vegan cheese.. so I am definitely wanting to give their Club sandwich and Reuben a try.

The prices were what I would expect, we paid $33 for our meal of two main dishes, one side dish and one frappe. (not including tip)..

http://veggiegalaxy.net/

450 Massachusetts Ave

Cambridge, MA

617-497-1513

*Going out to eat is NOT included in my $3.33 a day budget.

20 Minute Curried Lentils and Spaghetti Squash

2011-10-27T09:11:00.001-04:00

It's no secret (especially for those on my Facebook) that I love to eat savory leftovers for breakfast. This morning, I was craving something hearty, warming and spicy and this stew came together in about 20 minutes. I had cooked spaghetti squash, lentils and salsa which I turned into Curry in a Hurry.

Spicy Lentils and Spaghetti Squash

1 tablespoon coconut oil
½ teaspoon cumin seeds
2 tablespoons curry powder
1 onion, diced
½ poblano pepper (or green pepper), diced
Heaping ¼ teaspoon cinnamon
Crushed red pepper flakes to taste
1 large carrot, diced
5 big cloves garlic
2-3 tablespoons chopped fresh ginger
Tony’s creole seasoning to taste
1 cup water
½ cup salsa
2 cups cooked spaghetti squash
1 cup cooked lentils
Juice of 1 lemon
½ cup cilantro
Siracha to taste

Saute the spices, onion, garlic, ginger, veggies and Tony's for several minutes.
Add water, salsa, squash and lentils.
Cover and cook over medium hi heat for 15 minutes
Finish with juice of 1 lemon, siracha, cilantro and season with salt/pepper to taste
ENJOY! serves 2

I want to thank everyone for their comments and support on my last post. How I wish that NO ONE related to what I shared... I am very encouraged to know that many of you have worked hard to overcome this struggle as well.... the private emails were also very much appreciated.

Today my son is coming to Boston for a visit. It is raining and cold, but we'll brave the weather and find some fun stuff to do. We're definitely going out to eat... but I probably won't bring my camera.. but I will be reviewing whatever restaurant we go to! Tonight we are seeing THIS concert which I expect to be pretty cool!

Have a great day!

One Month, Weight and Life Update

2011-10-24T13:45:00.001-04:00

A month ago, I moved to Boston! Time is such a strange thing, because sometimes it seems like I've been here forever and other times it seems like I just got here.

Things are going really well. I LOVE it here. Living in the city is a huge change, but a very welcome one. I don't miss my car at all and the only thing I miss about Portsmouth is my dog.

I just got back from spending the weekend with her and we had a lovely time together. She's doing great and is totally doted on by her dad (my x-husband).

I've been learning more and more about myself with this move. I realize that life is too damn short to be stuck doing what I don't love doing! I have made it my personal mission to create a life that is fulfilling on many levels. I do have to figure out a way to push myself out of my comfort zone a bit in order to accomplish this though.

I have lost 11 pounds in the past month without really trying. I am obviously walking places because I don't have a car, but mainly, I have been keeping trigger foods out of my home.. and it helps to have a roommate who is aware of my propensity to overeat. Just speaking about it takes away the power, which is really cool.

I have notices how much I feel protected by my weight though. On several occasions, I have found myself in some not so great areas of town around groups of men and the thought went through my head, "I'm so glad I've overweight right now." No cat calls, no rude and invasive behaviors.... I felt safe.

I do have a history of sexual abuse and rape which is all tied into the weight gain. I have not really used this blog as a place for personal purging, but I can't be authentic if I don't share that this is a HUGE (no put intended) part of my weight history. I know I am not alone either and I REFUSE to carry the shame and fear inside of me for ONE MORE DAY.

I was thinking of how I would feel safe as I lose the weight and I think that I am going to look into some self defense classes... that would be quite empowering! I admit, that my dog makes me feel VERY SAFE... she is a Pit Bull and walking down the street with her is like having a huge protection... for every creepy guy who asked, "Does your dog bite?" I answer, "When she needs to." ... but frankly, she would only ever bite a human if they were trying to hurt one of her people. She's much more likely to lick you to death and bang in to you with her butt wiggles and tail because she's sooo excited to meet people!

So that's my one month update. I plan on updating my weight loss progress on the 24th of each month ..

Heathier Brownies and Banana Soft Serve

2011-10-22T16:06:00.002-04:00

I made these brownies the other day when I was craving something sweet... I actually don't really want to post the recipe because I used white sugar in it.. and I think it would have been totally fine without the sugar (totally stevia sweetened)

I haven't tested this totally.. and trust me.. this is NOT a dessert or real brownie.. but it is a healthier alternative for those who want that. I would NEVER serve this and call it dessert. I also can NOT guarantee results if you are not using KAL stevia powder.. this is the stevia I use. I don't have experience with other types so any questions about them I can't really answer.

Breakfast Brownies:

2 cups barley flour (or gluten free all purpose mix, or oat flour)
1/4 teaspoon baking powder
1 VERY SCANT teaspoon KAL Stevia powder
pinch salt
1/2 cup cocoa powder
1/2 cup golden flax meal
1 15 ounce can pumpkin puree (no sugar/spice added)
1/2 cup oil
3/4 cup cooked beans of choice (puree these in a food processor with the melted chocolate
3 squared melted unsweetened chocolate (melt in microwave for 60 seconds, let sit for 1 minute)
1 cup water
1 tablespoon balsamic vinegar

Method:

Pre-heat oven to 350
In a large mixing bowl add the first 7 ingredients, whisk well
Make a well in the center and add the pumpkin, oil, and the pureed bean/chocolate mixture
Clean out the food processor with the 1 cup water, dump into bowl and add vinegar
Mix until VERY WELL INCORPORATED
Grease a 9 by 13 pan and pour mixture into the pan
Bake for 35 minutes, cool completely before serving.

Banana Soft Serve Recipes:

http://melomeals.blogspot.com/2011/01/chunky-monkey-mug-cake-banana-pecan-ice.html

http://melomeals.blogspot.com/2010/11/frugan-goodbye-mofo-and-banana-peanut.htmlhttp://melomeals.blogspot.com/2010/11/frugan-goodbye-mofo-and-banana-peanut.html

Clean out the fridge Creole/African Black Eyed Pea and Veggie Stew

2011-10-22T15:10:00.000-04:00

I have a lot of catching up to do here.. I've been cooking everyday and writing recipes, but for some reason, not posting here.

I'm settling in nicely to Boston. I LOVE it. The deals I've been finding are amazing too!

I made this clean out the fridge veggie and black eyed pea stew the other day that I ate for several days. The longer it sat, the better it was.

I used what I had on had, but feel free to use the veggies in your fridge. This was a total fusion dish.. african/creole.. asian?

Clean Out the Fridge Stew

2 tablespoons coconut oil
1 teaspoon cumin seeds
1 teaspoon coriander
1 teaspoon curry powder
pinch cinnamon
pinch nutmeg
pinch ground cardamom (or 4 cardamom pods)
1 teaspoon dried thyme (or better yet, 1 tablespoon fresh, stirred in just before serving)
1 large onion, diced
10 cloves garlic, minced
1/4 cup minced, fresh ginger
1 tablespoon Tony's Creole Seasoning or Old Bay Seasoning
1 eggplant, diced
1/2 red pepper, chopped
1/2 poblano pepper, chopped
1 carrot, chopped
1 stalk celery, chopped
1 small head savoy cabbage (or regular green cabbage)
1 cup salsa
2 cups cooked black eyed peas (or other cooked bean)
water or broth to keep mixture from sticking (between 1-2 cups)
1/2 cup fresh parsley or cilantro
2 tablespoons vinegar
freshly ground pepper and soy sauce to taste

Method:

In a heavy bottomed skillet, heat the oil and spices over medium heat; add onions, garlic, and ginger; sprinkle with the Tony's or Old Bay
Add the veggies, salsa and water. Cook for several more minutes, then cover and cook for 15 minutes.
Finish dish with parsley/cilantro, vinegar and salt/soy sauce. Let it sit for 10 minutes, then check again for seasoning.
Serve over cooked brown rice, quinoa or millet.

YUM!

Chickpea Tostadas

2011-10-17T08:26:00.001-04:00

I love savory breakfasts and yesterday I enjoyed these spicy Chickpea Tostadas. They came together in about 20 minutes. First, I popped the corn tortillas in the toaster over to crisp up while I prepared the filling.

Chipotle Chickpeas:

1 t olive oil
1/4 t cumin seeds
1/2 t coriander
1-2 teaspoons chipotle powder or smoked paprika if you don't like heat, start with 1 and taste
slight pinch cinnamon
1 onion, diced
5 cloves garlic, chopped
1 cup cooked chickpeas
1/4 c salsa
1 T cilantro chutney

Saute onion and garlic with the spices for 10 minutes
Add chickpeas, salsa and chutney, heat through

See how easy that is? You can make a big batch and freeze by tripling the recipe.. I topped the tortilla with the last of my Smoky White Bean Spread (recipe coming when I make it again), shredded Savoy Cabbage , Arugula and Pico... so yummy!

I hit up Haymarket which is an open air produce market in Boston knows for its deals and wow, I was impressed. I am going to do an entire post about it, but to give you an idea of the bargains... I got a HUGE bag (3 lbs) of baby arugula for $3, all of the bananas you see for $1 and the garlic for $1

I am eating BETTER in Boston which is going to be yet another post!

Tomorrow, I am meeting with the founder of Fair Foods! I am really excited about what could potentially evolve... a big part of the reason I wanted to move to Boston was to get involved in Food rescue and bringing access and education to those in food deserts...

Simple Black Bean Chili

2011-10-14T13:14:00.000-04:00

The other day I cooked up a pound of dry black beans and have been using them in various ways.. burgers of course, but also Breakfast Brownies (recipe coming tomorrow). I had around 2 cups of beans leftover this morning, so I made a batch of simple Black Bean Chili. Last week, I made salsa, which I used in this recipe, but feel free to use jarred salsa if that is what you have on hand. (But make my salsa just once because it is really good!). I also used my Cilantro Chutney to add a zing to the chili, but you can just use lime juice or even apple cider vinegar in a pinch. I have to thank one of my facebook peeps (I don't remember who it was) who gave me the idea to use oats in chili! She tried making my 3 Ingredient Veggie Burgers, but for some reason they didn't hold together, so she made soup out of them and said it was really good! The oats add great texture and a silky mouthfeel to the soup.

Simple Black Bean Chili

1 tablespoon olive oil

½ teaspoon cumin seeds

1 teaspoon ground coriander

1 heaping tablespoon chili powder

1 onion, chopped

1 small stalk celery, diced

1 large carrots, chopped

½ teaspoon Tony’s Creole Seasoning or salt

1 medium potato, chopped

2 cups cooked black beans (if your beans are salted, add less Tony’s/salt)

½ cup salsa

½ cup rolled oats

4 cups water (plus more if needed)

½ cup cilantro

Dash liquid smoke

1 tablespoon cilantro chutney

Pico (fresh tomato, red onion, cilantro, lime juice and a pinch of salt)

Some of my favorite flavors! I added some crushed red pepper flakes too.

I ate it for breakfast and lunch. Yum!

Do you enjoy savory breakfasts?

I do! this was another bfast.. black beans, salsa, hickory smoked bean spread, collards and avocado!

Restaurant Review: Lucy Ethiopian Cafe 334 Mass Ave , Boston, MA

2011-10-13T15:24:00.000-04:00

So it's my first Boston Restaurant Review! Just a disclaimer, the money I spend eating out does not come from my $3.33 a day budget.

So, I pretty much live around the corner from this restaurant. I noticed it several weeks ago and was super excited to give it a try. I went in last night and to see if they had any vegan options and imagine my delight when he handed me the take out menu! (Pic ^)

I wish I could remember this name of this man... I think he's the owner... anyway, he was very nice and we chatted a bit about the food and I asked if I could take pictures. I didn't get dinner last night, but told him I'd be back today for lunch.

Lucy's Ethiopian Cafe has is full of great art and other things to look at. I spent some time just walking around and enjoying everything. I met a lovely woman named Meaza who chatted with me about her culture and the food. She even let me take her pic!

Now of course, I'm sure you're wondering...

What about the food?

I elected to get take out and got the Addis Combo which consisted of Miser Wot, Kik Aletcha and Spinach. I told them I like things extra spicy, so they gave me some extra sauce. I came home, plated it up began eating.

The Injera was really really good on it's own and the portion was very generous. I was impressed by the quality of all of the food. I could tell the spilt peas were much fresher than the split peas I buy at the grocery store (in reality, I would love to know where they buy their legumes!).. I would have liked much more spice in the peas, but as you guys know, I am obsessed with spice... and heat. Fortunately, the extra sauce they gave mixed in perfectly with the dishes and was full of amazing flavor! I LOVED it. The spinach was really fresh too.. and lightly seasoned... but again, the extra sauce really made the dish. The Miser Wot was seasoned really well (but of course, I added more of the sauce)...

The dish was $8.99 plus tax. With tip, it came to around $12.00 which I felt was a fair price.

I will DEFINITELY be eating here again.. (and frankly, I will have to exercise some self control since it is so close to my apartment!)... if you go and you love spice, make sure you ask for extra sauce!

I'm not the only one impressed... they've been written up numerous times and have great reviews on Yelp too!

Good food.

Good People.

Cool Art.

Vegan Options.

If you're in the Boston area, definitely hit up Lucy Ethiopian Cafe! It's located at 334 Massachusetts Ave.

New Commenting System, Cilantro Chutney and More Fair Foods!

2011-10-12T10:25:00.000-04:00

First of all, thank you all so much for the great comments/tips/suggestions/support in yesterday's post when I talked a bit more about overeating. I really appreciate all of the comments! In fact, I finally have bit the bullet and installed a new commenting system, so I can easily reply to your comments. I never quite know where to reply, back at your blogs or under the comments? Some of you don't have blogs, so I figure this will be a great way to keep everything streamlined.

Keeping trigger foods out of the house is the number one way I have been able to keep things under control, especially here in Boston since I have to walk to get all of my groceries! Last night, I was really craving pizza and sugar and crap... but I finished off my 3 Ingredient Veggie Burgers and felt wonderful satisfied! It also helps that my roomie and I are on the same page about eating and getting healthy! Having her support means a lot to me.

I realized something very powerful that I am going to share in a post tomorrow yesterday while walking to pick up my wonderful $2 a bag produce from Fair Foods... and speaking of Fair Foods, here is what I got in my $2 bag yesterday! I was really thrilled with the cilantro, but it needed to be used immediately so I made a fast chutney/sauce to preserve it which will keep very well for the next two weeks!

I added some of this sauce to my burgers and wowza!.. so good! I will also be using it this week in a 20 Minute Chana Masala which I will be blogging about soon.

Cilantro Chutney

3 cloves garlic
1 habanero pepper (or jalapeno for milder heat)
1 large onion, rough chop
4 cups packed cilantro (washed very well)
½ teaspoon toasted cumin seeds
½ teaspoon roasted coriander powder
1 tablespoon Tony’s Creole Seasoning
3 tablespoons apple cider vinegar
2 tablespoons olive oil

Method:

Process garlic in food processor first so it is very broken up, and then add the rest of the ingredients (except the oil) and pulse until very well combines. Place in a glass container and add the oil. Stir and refrigerate.

It's a beautiful day here.. I'm going to head out soon and bring my camera with me and take a long way to work this afternoon.