Super Easy Group Hummus & My First Potluck

I've been meaning to go to a vegan potluck for a while now. Yesterday I noticed that there was a potluck not too far from where I live happening today from the Montclair Vegans meetup group. I had no idea what to bring on such short notice... I've been eating so many prepackaged and frozen foods lately that I had little on hand. I did have a whole bunch of chickpeas, though. I decided to buy some chips and try my hand at homemade hummus.

I'm so glad I did! Everyone loved the dish, and they are some awesome people who make some good food themselves. I will definitely be trying to attend more of their meetups, and help them raise money by buying a whole bunch of sugary foods at their upcoming bake sale. (I have a sugar addiction, which I have recently decided I am no longer going to try to subdue.)

Anyway, if you ever happen to be in the same situation as me, where you have to contribute a dish for a whole bunch of people on short notice, try this easy and crowd-pleasing recipe. All the ingredients are available at mainstream stores, and this recipe easily serves about 16 people.

Ingredients:
• 4 cans of chickpeas
• 8 cloves of garlic (less if you don't like garlic, more if you want garlic hummus)
• 2 teaspoons of salt
• 4 tablespoons of sesame oil (any oil will do, but you won't get the traditional tahini/sesame flavor)
• 4 teaspoons yellow mustard (or to taste)
• 4 teaspoons of lime or lemon juice (or to taste)
• 1 + 1/2 teaspoons of chili powder (or to taste)
• 1 teaspoon black pepper (or to taste)
• paprika for garnish (optional)

Reserve the liquid from the chickpeas. Mix all ingredients in a food processor. (You may want to put in the ingredients in small batches to make sure everything is mixed well.) The hummus will probably be dry and sticky, so add a little bit of cooking liquid at a time until it reaches your desired consistency... probably not more than a few tablespoons for the texture you would commonly find. Serve chilled or at room temperature, with chips or bread.

If anyone reading this has other potluck recipes, I would love to hear them. I don't want to get into a routine of bringing hummus to every gathering I attend!

Feel-Good Vegan Foods for When You're Sick

A few days ago, I actually really wanted to start blogging every day. But I started getting flu symptoms on Monday. I still don't know where they came from, but I'm feeling better today. I guess I did have a good rest, watching some documentaries and sleeping for hours at a time during the day. I didn't get sick when I ate, but I didn't have much of an appetite either (much less any energy to prepare food).

I've decided, what better time to write an entry giving my opinion about what foods make a sick person feel best?

DRINKS: Plain, black tea (preferably decaffeinated); juices high in Vitamin C for the immune system; carbonated water for stomach problems; and just plain water if you can't stomach anything else. (No matter what you have, hydration is always important. Dehydration is always a risk and drinking lots of fluids can really speed up your recovery.)

FOOD: Carbs are the best thing for an over-stressed body, because they are used for immediate energy. That's why you crave carbs when you feel overwhelmed. At the same time, sneaking in some vegetables and fruits for nutrients is also helpful.

Toast: The mainstay of sick people. Adding margarine is probably not the best thing. Peanut butter would be better, or possibly a natural fruit spread.

Vegetable soup: Some vegans will suggest mock chicken soup for when you're sick; why? I have always found both real and fake meats to be too heavy for me when I'm not feeling good. Vegetables, on the other hand, are light and packed with nutrients. A nice tomato broth and any vegetables on hand (preferably made by someone else you have to take care of you) will do the trick. If you're alone, canned soup is easier than anything.

Light snacks: I enjoy eating rice cakes and other light snacks (basically whatever low-calorie foods I have on hand).

Okay, so I guess my illness diet is very simple and I don't have TOO much experience. If anyone has any better ideas, let me know!

If you get hungry, you should definitely eat one of the above foods or something equally healthy and light. But if you're not hungry at all, you should just make sure you're drinking plenty of fluids. (And if it continues for a couple days, see a doctor!)

Recent Food Endeavors: Veggie Mac & Chreese, Creamy Raspberry-Banana Smoothie

I have been making a serious effort to eat healthier lately... to achieve all of my goals, really. Maybe it was turning 21, or the freedom of summer coming to a close, or working a temporary job--I don't know. But I've been trying new, cheap and easy ways to enjoy fruits and vegetables.

The very first night, I decided to slip some frozen vegetables into one of my favorite meals, Macaroni and Chreese! It's a very easy recipe!

Vegetable Mac & Chreese
(serves 2 as a full meal)

Ingredients:
1 box macaroni and chreese
1/2 cup soy milk for chreese recipe
1 bag steam-in-a-bag vegetables
Extra nutritional yeast and soy milk to taste

Procedure:
1.) Cook macaroni and chreese as directed.
2.) Steam vegetables in the bag as directed.
3.) Add in more nooch' and soy milk as needed to create extra sauce.

Then the other day, I cut up and froze two bananas since I've been hearing such good things about that--smoothies and banana ice "cream." I'm still hoping to try the latter. Anyway, I finally dug out my little engine-that-could food processor after several months. (There will be a lot more [food processing] where this came from.) I was planning on doing a blueberry-banana smoothie until we went to a local farm for fruit. The only dessert fruit they had was raspberries. I decided that would do just as well--it would just be a pink smoothie rather than blue. It turned out veryyy tasty, creamy and refreshing. Another simpleton recipe...

Creamy Raspberry-Banana Smoothie
(serves 2 comfortably)

Ingredients:
2 bananas, chopped and frozen
1 cup whole, farm-fresh raspberries
couple splashes of soy milk

Procedure:
1.) Blend together the raspberries and bananas.
2.) Add soy milk gradually, tasting to achieve desired creaminess.

Sorry I don't have photos! I really need to get more into the habit of food photography. I'm not great at it, but it can be fun and rewarding when people say, "Your cooking looks so good!"

Follow Your Values, But Don't Be a Martyr: How to Move Toward Fresh and Healthy in Baby Steps

Six months ago when I started this blog (and quickly lost steam), I wanted to transform all of my cooking and eating habits at once. My diet had already been established as vegan, but I was eating tons of junk food and I was almost always too lazy to cook. I would only occasionally buy fresh produce, but it would sit in the fridge or on the counter and stare at me for weeks until it was just too rotten to use.

In hindsight, I realize that one of the reasons I made so little improvement is that I wanted to do everything. I had my mind made up that I wouldn't be satisfied until my diet was 100% pure vegan, whole foods, organic, carbon-neutral, low-calorie, and delicious. What was I thinking?! I have since made very slow, minor improvements and am very pleased with myself--but not complacent. I know that I have a lot to learn and improve, but now it has become an adventure.

Before I say anything else, I just want to say that I was also going through a depression. Just in case this resonates with anyone else, I want to mention it. For a while, I didn't care at all about what I ate or how healthy I was. This can be dangerous for anyone, but especially for a vegan. I won't go into the details, but luckily I got snapped out of it one day when I saw how terrible I looked on top of how hopeless I felt. I went to the doctor and it turned out I had a big Vitamin D deficiency. I've been taking a supplement and trying to get more sunlight (I'm quite the indoor person). I have been feeling much better. I don't doubt that the deficiency was at least a partial contributor to my low spirits.

By the way, I just want to give a shout-out to Marisa of Vegan at Heart, who not only took the time to read a gigantic rant about how much I hated my life at the time, but also gave me sage advice and was kind enough to follow up too.

Anyway, enough with this talk of my troubles. I want to talk about how I got over my perfectionism and have been slowly incorporating vegetables into my diet. I've had to compromise on some preferences, but I've been healthier. More importantly, now that I've given myself permission not to do everything, I've actually been doing a lot more. Here are the main things I've learned about staying healthy and eating fresher:

1.) Eat fortified foods, especially soy milk (or other nondairy milk) and nutritional yeast. If you don't, you will almost certainly need to take supplements. It would be very foolish to avoid both, because many deficiencies (even minor ones) have no symptoms but can lead to irreversible, long-term damage. Many nutrients are absorbed better through food, and I personally find fortified foods simpler than supplements.

2.) Don't buy fresh if you're not ready for it. If you have ever bought a week's worth of fresh produce and had it rot away like I have, you shouldn't be buying fresh produce. If that's the only produce you buy, you're setting yourself up for failure. Buy frozen. Frozen vegetables tend to hold their flavor and nutrients (unlike canned), and they last a very long time. That gives you leeway to work out the courage and motivation to use them. When you learn to cook with produce regularly, you can gradually buy less frozen and more fresh (if you like).

3.) Make simple recipes the bulk of your to-make list. I don't know about everyone else, but my expectations of myself are far too high. Even though I have no experience in complicated cooking and very little experience in simple cooking, I expect to be able to do anything. I imagine myself waking up tomorrow and baking a four-course breakfast that is so good it will turn my entire family vegan. But I know homemade pancakes are a more appropriate challenge for my skill level. Recently, when I look through food blogs and websites, I have only been bookmarking the ones I think I can make. Of course, sometimes I save a really good-looking but insanely difficult recipe. But I know that it's going to remain a dream for a while. Expecting too much of yourself can really sap your motivation to do even small things, when those expectations are not met and you disappoint yourself.

4.) PLAN AHEAD. This should probably be higher up on the list. It is of the utmost importance that you plan your meals before you make them. Ideally, you should have everything planned out before you go shopping. But you can also make plans based on what you already have in your house. Design (or look up) some healthy, tasty recipes, and make your list. Then follow it. This way, you won't waste money (and sabotage yourself) by snacking all day or eating only frozen dinners because you can never figure out what to make. Planning can be annoying, but find five minutes of emptiness in your day and use it to plan. That's really all you need!

5.) Don't avoid processed or packaged foods if you are trying to achieve other food goals at the same time. I tried to give up processed and packaged foods when I wasn't even used to eating vegetables regularly. I failed miserably. Allow yourself to eat packaged hot and cold cereals, boxed foods, and jars of sauces and condiments. Don't rely on these items completely, but give yourself a break if you can't cook everything all the time. It's better to eat healthy foods that may not be 100% fresh, than to give up on your whole plan because the giant leap is too difficult to take. You can always wean yourself off processed foods later, when you're ready.

6.) Incorporate vegetables into your favorite foods, then gradually make the vegetables central. Even when I was doing almost no cooking, I loved making pizza from premade dough and quesadillas from packaged tortillas. I started out with Daiya cheese as the topping and a little bit of greens for garnish. Now I eat everything with kale, mushrooms, peppers, and whatever vegetables I find. I still like the Daiya, but only in small amounts now. It's also easy to do this with pasta dishes, and one day maybe you can replace the pasta with spaghetti squash or shredded zucchini if you're ready! Finally, this works well with mock meat sandwiches and burgers. You can top them with more and more vegetables, and eventually make it your goal to replace the fake meat with even more vegetables (or a fresh vegetable patty). Using mushrooms instead of fake meat works in most cases, and remember that tofu and tempeh are the least processed and healthiest foods commonly used as meat analogues.

Well, that's just my own experience so far and I'm still learning. I'm not sure how common my struggles are, but I thought I'd put it out there just in case. Even if most vegans don't have these issues, maybe it would help someone who has been struggling to make the transition to being vegan. Not everyone leaps head first into a new diet with no regard for their health like I did!

Lightly Seasoned Spinach, Mushroom & Tofu Scramble

Most tofu scramble recipes require a handful of spices, both to give the tofu flavor and to make it yellow. Some people, myself included, may prefer a more natural-tasting tofu scramble. I was inspired by the "Vegan Popeye" tofu scramble from the Rutherford Pancake House in Rutherford, NJ, whose vegan menu items are worth checking out if you're in the area.

Ingredients:
• 1 (14 oz.) package of firm tofu, crumbled
• 1 cup of cooked, chopped spinach
• 3-5 button mushrooms, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1 tablespoon of canola oil
• Pinch nutritional yeast, onion powder, salt, and pepper, if desired

HINT: Make sure everything is chopped and ready before you begin cooking! I have made the mistake of chopping as I go, which will cause mayhem unless you are some kind of pan-frying superhero.

1.) Heat up the oil in a pan, then add the garlic. Cook 1-2 minutes or until brown. Do not overcook; it will make your dish bitter.

2.) Add the chopped mushrooms and cook a minute or two longer or until browned, giving it a few good stirs to make sure each piece cooks equally.

3.) Add the crumbled tofu and stir well. Cook 2-3 minutes. If the spinach is stuck together, use a fork to separate it before adding it to the pan.

4.) Add the spinach, and make sure it is divided evenly throughout the tofu. Sprinkle in the nutritional yeast, onion powder, salt, and pepper to taste. If you want your dish to look yellow and you like nutritional yeast, add more gradually, stirring each time until it reaches your desired color.

5.) Cook until the tofu is lightly browned or reaches your desired consistency. Make sure to keep stirring and scraping from the sides so that it cooks evenly.

I find this very tasty, and it is also healthy and fully customizable. If you do make it, send me the photos. I love drooling over good vegan food photos!

Amanda's Easy, Delicious Soup & Salad Pasta!

This is an easy pasta dish I discovered yesterday, perfect for a pantry sweep. I made up the clever title "Soup & Salad Pasta" because the sauce is made up of greens and soup. This is more of a guide than a recipe, so use your own judgment and experiment with different kinds!

Ingredients:
• 1/2 package (or 1/2 lb.) pasta [I used white Rigatoni]
• 1/2 cup greens, or as desired, torn into small pieces [I used kale]
• 1/2 cup cream soup or flavorful broth, or as desired [I used Imagine brand Creamy Butternut Squash Soup]
• Toppings or seasonings, as desired

Instructions:
1.) Cook the pasta al-dente, as instructed on the box. Rinse with cold water when finished, then return it to the pot.

2.) Pour the soup on first, then the greens, then any other seasonings you wish to use. Mix very well.

3.) Turn the stove back on medium, stirring frequently. The soup should thicken into more of a sauce. If it doesn't thicken within 5 minutes, add a SMALL amount of thickener such as flour or cornstarch. Cook until heated up, and serve.

I am hoping to start eating and living healthier this summer. (My break is going to start in a week, after I complete my final exams.) Stay tuned for more adventures!

Project Food Budget: Week 7, Getting Healthy

I haven't been eating too much this week because I wasn't feeling good. But really, that's all the more reason to eat balanced meals every day. This week, I'm going to make a shopping list for nutrients and weight loss. I haven't run out of any staples, so I decided that I'm going to buy $15 worth of vegetables and a box of $4 flax seed cereal. Then I'm going to go through some awesome vegan blogs, cookbooks, and recipe sites, and make the healthiest, easiest meals I can find.

I've got Veganomicon and a couple of whole foods cookbooks, as well as tons of pretty good recipe blogs favorited.

There's not much I can say for this past week, but I'll try to post another update before next Thursday.

Other participating blogs:
Reluctant Vegetarian
Maria Marz
Veggie Converter
Ashley's Dairy Free Cooking Blog
Motor City Girl In the Steel City
Veggie Burgher
Baked Beans and Broccoli...Vegetarian Budgeting
Sweet Rehab
The Happy Cactus
The Vegetarian Salmon
Test Kitchen Tuesday
Newly Vegan
Always Sick and Tired
Veggie on the Cheap
MeloMeals: Vegan For $3.33 A Day