The Vegan Resource

Open Faced Tempeh Reuben

Marissa — Fri, 05 Apr 2013 19:59:18 +0000

I love Reubens, and this recipe HERE from The Vegan Coach, is a great one. I like to put it over wild rice instead of the bread. It makes a great dinner, and it is also easy to heat up left overs the next day for lunch! I do want to point out that in this picture, I actually used tofu instead of tempeh, only because I didn’t have enough time to thaw out the tempeh. Both are very good, but I do prefer tempeh. And if you are looking for great Tempeh, and you live in NYC, Barry’s is the best I’ve ever had. You can get it at the Sunday farmer’s market on 5th ave in Park Slope, or visit the website for more locations.

Resources: Vegan Coach
Barry’s Tempeh

Whole Foods Lunch

Marissa — Wed, 03 Apr 2013 22:17:43 +0000

I love going to whole foods on my lunch break! They have a great selection of vegan foods in their lunch bar. You can always put together a delicious healthy lunch for a reasonable price. Yesterday, I got this bowl of food including: Black eyed peas, samosa, steamed collard greens, rice, chickpeas, tortellini, and some sort of Indian spiced patty. This yummy bowl, a large smart water, and a cliff bar came to $11. Now that makes me happy

Resource:
Whole Foods

Oatmeal with Apple Butter and Maple Glazed Nuts

Marissa — Mon, 01 Apr 2013 15:55:09 +0000

We had this yesterday morning for easter, and it tasted so good, Dennis asked for it again this morning! The Apple Butter we got from the farmers market on Saturday, and I had some mixed nuts that I glazed with Vermont maple syrup, that our friend brought down while visiting this past weekend.

Oatmeal (serves 2)

1 cup rolled oats
2 cups water
Cinnamon, Nutmeg, Ginger

Place both water and oats into a pan, and simmer for 10-15 minutes. I add a dash of each spice, you can choose to spice your oatmeal how ever you like.

Maple Glazed Nuts

1/2 cup maple syrup
1 tbs water
Cinnamon, Nutmeg, Ginger
1 1/2 cups mixed nuts

In a pan put the syrup and water, with dashes of whatever spices you would like. Bring to a simmer on medium heat, it will begin to bubble a bit, then pour in the nuts, and continue to stir for a few minutes. The syrup will eventually crystallize. You can put the warm nuts on your oatmeal, but you will definitely have some left overs, so let those cool, and put into a jar, to save for later. These even make a delicious snack!

To serve your oatmeal, put oatmeal in a bowl, then a couple spoonfuls of the apple butter, and some nuts on top. Enjoy!!

Creamy Tomato, Black Eyed Pea & Kale Soup

Marissa — Sun, 31 Mar 2013 01:40:06 +0000

I just made this for dinner! Its delicious, hearty, and with a little kick.

Ingredients
2 Tbs Olive Oil
1 medium onion chopped
3 Garlic cloves minced
1/2 cup chopped celery
1/2 cup chopped carrots
1 Tbs liquid smoke
3 Bay leaves
1 tsp Cumin
2 tsp Chili powder
1/2 tsp coriander
Salt & fresh ground black pepper
14 oz crushed fire roasted tomatoes
4 cups vegetable broth
3 cups Black Eyed Peas (Soak overnight ahead of time)
1/2 cup Wild Rice
1 cup raw cashews (also soaked overnight)
2 large handfuls of Lacinato Kale

In a large pot on medium heat saute the onions and garlic in the olive oil for a few minutes, until the onions are translucent. Season with a pinch of salt. Add the carrots and celery. Then add the liquid smoke, bay leaves, cumin, chili powder, coriander and fresh ground pepper. Let cook for another couple minutes. Then add the rice, black eyed peas, tomatoes and vegetable broth. Bring to a boil, and then back down to a simmer.
Meanwhile, drain the cashews, and place in vitamix with one cup fresh water. Blend until smooth. Add this to the soup, and continue to simmer for about an hour. You can add additional salt and pepper to taste.
When you are ready to eat, add the kale, stir it in, and let simmer for a few more minutes until the kale has wilted a bit.

Enjoy!

Thrive forward

Marissa — Sat, 30 Mar 2013 16:04:32 +0000

Thrive forward is an online program created by Brendan Brazier. Brendan Brazier is one of the leading educators for plant based nutrition. He was a Ironman triathlete and Marathon champion. He wrote the Thrive series, and created the line of nutritional products; Vega. Thrive forward is his newest online program consisting of videos, supplemental reading materials, and recipes. Brendan explains all of the benefits of a plant based lifestyle, everything he says makes so much sense. I watched all of the videos last night and this morning, and am so motivated by all of the information he provided. The information provided is great for people working towards a plant based diet, and those who already are vegan, but want to continue to improve (like me!). I encourage everyone to sign up online for the Thrive forward program!

Resource:
Thrive forward

Chickpea Tuna

Marissa — Fri, 29 Mar 2013 21:36:46 +0000

This chickpea tuna recipe is really good, super easy to make, and something great that you can make a large batch of for lunch for a few days. I like to put it in a sandwich, pictured here with pumpernickel bread, avocado and tomatoes, or sometimes I just put it on spinach as a salad. Or you could even put Daiya cheddar cheese on it in a sandwich and press it, making a panini like at Terri’s. I make it using this recipe HERE. The recipe is actually not vegan, but you can easily swap out the regular mayonnaise for Veganaise.

Resource: theKitchn

Hoppin’ John with Sriracha Tahini

Marissa — Fri, 29 Mar 2013 21:15:38 +0000

I just made this for lunch! It was so good, and very easy to make. I got the recipe from Post Punk Kitchen HERE. I had decided to make this last minute. I did not soak black eyed peas over night, so I used a can of black eyed peas, and cooked them in a little water with the liquid smoke and bay leaves, on low, while preparing everything else. I also did not have red hot sauce, so I substituted Sriracha sauce. The recipe for the sauce makes a lot, and I think next time I will only make half the amount. Another substitution that I made was wild rice instead of the red rice. It came out very flavorful, with a kick from the sauce. Enjoy!

Resource:
The Post Punk Kitchen

Beyond Sushi

Marissa — Fri, 29 Mar 2013 21:13:14 +0000

Beyond Sushi is located just east of Union Square. This place opened last summer, and it has the most amazing vegan sushi. It is located very close to my work and I love to go there on my lunch break. My favorite roll is the Spicy Mang, it has Black rice, avocado, mango, cucumber, and spicy veggie, with a toasted cayenne sauce on top. It is the perfect balance of sweet and spicy. They also have wraps, salads, and soups. The only downside to this place is the prices. I want to go there all the time, but every time I go, I almost choke when they tell me the price. Yesterday I went there, I got two rolls, and a drink, and it came to $20. This place is a very small spot, only having 3 community tables that seat four, and the atmosphere is very casual. Now, if the place was larger, and more formal, I could see the $20 a person, but considering the atmosphere, I think their prices are a bit steep.

But having said all of that, if you are looking for a delicious lunch, I do recommend going to Beyond Sushi every so often for a special treat!

Resource:
Beyond Sushi
229 East 14th St. (between 2nd & 3rd) Ny, NY 10003

Gobo

Marissa — Mon, 25 Mar 2013 10:00:59 +0000

Gobo is a great restaurant, with a very nice ambiance in the West Village. Their food is a asian-western fusion. We ordered the crispy spinach and soy cheese wontons, tender sliced seitan in ginger marinade, smoked beijing-style seitan with chinese broccoli, protein brased in sweet and sour sauce on a bed of broccoli (pictured), and a side of coconut whole grain rice with raisins. All of if was delicious, but my favorite was the protein brased in sweet and sour sauce. I am dying to go back and have some more!

Resource:
Gobo Restaurant
401 Avenue of the Americas (between Waverly place & 8th st)

also located in the Upper East Side at
1426 3rd Ave, at 81st St.

Ten Sushi

Marissa — Sun, 24 Mar 2013 20:40:04 +0000

Ten Sushi is located in South Slope, just around the corner from where we live. They have a great selection of vegetarian rolls that are very creative. My favorites are the vegetable tempura roll, with sweet potato and asparagus, and the Green peace roll, which has kiwi on top! I also always love to order the vegetable gyoza.
Resource:
Ten Sushi
440 7th Ave, Brooklyn 11215