Tag Archives: vegan

vegan quinoa and cheese

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DSC02088Ok, this little bowl of delicious was quite a hit on my Instagram (@thatfoodiegirl).

Some wanted the recipe, but I can hardly call it a recipe. It’s a mishmash of ingredients. Here’s the ingredients:

1 cup quinoa

sauteed vegetables of choice (I used zucchini, bell pepper & asparagus)

handful of vegan “cheeze” of your choice. (I used Daiya shredded mozzarella)

DSC02086

Cook the quinoa as instructed. Sautee vegetables in olive oil or coconut oil, sea salt and pepper to taste. When quinoa is done, add cheeze and stir until melted and combined. Add vegetables. Enjoy!

You might even have leftovers…I didn’t have the self-control though.

As you may or may not know, my Bachelorette weekend was last weekend. My bridesmaids and I enjoyed a fun-filled weekend in Sonoma, California (Healdsburg to be specific) hopping around vineyard to vineyard, enjoying delicious local wine and food. Healdsburg, CA is on the top of my favorite cities list. What a cute town. I can’t wait to show you all what we had! Until then here’s one of my favorite photos of us at Trentadue Vineyard in Alexander Valley.

DSC02365As far as my bridal plan goes, I did a juice cleanse the day before my bridal portraits this week (more on that later) and I’ve been eating well post-Bachelorette… Workouts haven’t been according to plan, but life is busy 4 weeks before my wedding! This week’s workouts were the following:

Thursday: free weights (arms + abs + thighs), 1 mi run , 1 mi treadmill incline workout that left me extremely sweaty

Friday: 1 hour vinyasa

Hope everyone is doing well! Has anyone else been to Healdsburg, CA?

Bon Appétit,

That Foodie Girl

V Spot: a vegan spot (get your mind out of the gutter)

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V Spot Cafe

Happy Meatless Monday everyone!

This weekend I got the chance to try V Spot Cafe for lunch.

V Spot Cafe

What: vegan upscale

Where: Knox/Henderson

You walk into V Spot and you’re greeted by a juice and smoothie bar. Walk further in and you find a cozy 8-10 table nook where vegans and non-vegans come to treat their bodies right.

We were seated immediately and were handed waters right then. After that, my famished stomach had to wait about 20 minutes until the waitress came back to take our order.

We started off with the portabella mushroom fries (after we waited a good 20+ minutes more). Our stomachs took over and we continued to wolf down the little battered and fried pieces of portabella mushrooms and dunked them in their delicious sauces: jalapeño ketchup & spicy cajun aioli. They were so good, they actually made up for the really long wait. Oh, and I didn’t get time to snap a photo because I was that hungry.

I had the wild mushroom risotto with roasted butternut squash and white truffle oil and thyme. I found the risotto to be quite bland, so I asked for more of the spicy cajun aioli to mix in which proved to be a great concept. It was a hearty lunch, but it was missing that creamy element which is definitely hard to achieve in a vegan setting.

My mom was really bold and ordered their raw coconut kale enchiladas. These were the real winners of the entire meal. Marinated kale wrapped in coconut tortillas (who knew!?) with “nacho cheese”, “sour cream”and pico de gallo. The cheese was some sort of cashew sauce I’m guessing, and the sour cream was just a non-dairy substitute. These enchiladas were mouth watering good, the guacamole fresh and the sauces on top would be worthy of their own dish.

This meal kept us satisfied for 7 hours+. We found ourselves not even hungry for dinner, it was that satisfying.

Whether you’re a vegan on the search for more restaurants or you just like good food (and you enjoy treating your body well), I’d stop by V Spot on Henderson if I were you.
Bon appétit,

ThatFoodieGirl

Vegan hearty stew: a perfect winter meal

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vegan stew

Hello everyone! Hope you all had a great Christmas or whatever else you celebrate! Now onto the countdown til New Years Eve…2012. Can you believe it?

I had a great Christmas complete with the Sony NEX-5 camera I wanted. Now for higher quality photos! You’re welcome! Just kidding, but really.

Last night my family had the pleasure of kicking back while my older brother Matt cooked up a vegan stew. (meet your vegan chef)…oops, blurry shot. sorry about that.

Since half my family is vegan (I’m half and half), this was a perfect way to satisfy everyone. My mom played sous chef and so did little Molly the pup.

Shihzon puppy

It took lots of chopping and prep work, but it was well worth the wait. It’s hearty, it’s packed with veggies and the meat part was gardein “beef tips”, and if you’re not into meat replacements, just substitute chicken or actual beef. Either way, this soup warms you up and leaves you satisfied and healthy.

And no meal around Christmas is complete without the festive wine glasses:

Christmas wine glass

THE RECIPE (makes 4 servings)
1 package Gardein beefless tips (Frozen foods aisle!)

3 tbsps vegetable oil

3 ½ tbsps flour

3 cups vegetable stock

1 cup red wine

2 cloves garlic, minced

1 shallot, minced

2 potatoes, ½ inch diced

2 carrots, ½ inch diced

1 package mushrooms

1 bunch green onions, chopped

1 ½ tbsps fresh thyme

1 ½ tbsps fresh rosemary

Salt to taste

Black pepper optional

In a large saucepan, heat oil and sauté beefless tips for 4 minutes, stirring occasionally until browned on all sides. Remove beefless tips from saucepan and set aside. Add minced garlic and shallots to saucepan and cook for 3 minutes. Add carrots and and continue cooking for 3 more minutes. Stir in flour, vegetable stock, wine, mushrooms and potatoes then bring to a boil. Cover and reduce heat to low. Let simmer for 30 minutes. Add beefless tips, green onions, rosemary and thyme and let simmer for an additional 5 minutes. Season with salt and pepper to taste.

Serve with bread, or pour stew over rice (optional)

Bon appétit,

ThatFoodieGirl

A wonderful treat for a cold dreary day: So Delicious

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So Delicious.

It says it in the name. It’s So Delicious (dairy free). It’s a drizzly, cold, just all around icky day in Dallas, and what better time than to have a Christmas in a cup. And if you aren’t familiar with Christmas in a cup, it’s usually a Starbuck’s peppermint mocha. But this time, it’s dairy free (made with coconut milk) and it’s a bit cheaper. You can drink it cold or hot, but right now, you’re going to want to pour some in a mug, heat it up and cozy up by the fireplace.

I have never tried the egg nog flavor because I’m not an egg nog fan, but the mint chocolate is the way to go. If you’re not lactose intolerant or vegan, THAT’S OK. This drink is delicious for everyone. It even got Ryan’s seal of approval (and that says a lot since he’s pretty skeptical when it comes to dairy/meat replacements). It’s yummy, natural and healthier than soy milk or your usual Christmas in a cup. Go ahead, indulge. We won’t call it dessert.

Bon appétit,

ThatFoodieGirl

Dallas’s first vegan food truck: Jackalope

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Jackalope Vegan

What: vegan cuisine

Where: all over Dallas

Dallas’s first vegan food truck is finally up and running. Jackalope currently serves 3 menu items, all of which are $7. The choices: BLT sandwich (made with thinly sliced tofu marinated in a smoky marinade in place of the tofu), “meat”ball sub (with tomato sauce and melted Daiya “cheese”) and the soy glazed tofu sandwich, much like a banh mi sandwich.

I had the BLT and it was delicious. I was so hungry I ate the whole thing. Since I made it towards the end of the shift, mine didn’t come with walnut pesto. Just got to make it over there when they first open shop before they run out of ingredients!

You can find them several days a week for lunch and sometimes for dinner. There’s no schedule, so the best way to track them down is to follow them on Twitter @jackalopevegan or fan them on Facebook. Their truck is currently unmarked, so it’s kind of difficult to find. Just search for a white food truck.

And even if you’re not a vegan or a vegetarian, this place creates the healthier version of all your lunchtime favorites. So why not?

Oh, and I got a chance to chat with Alex Salas, co-owner of Jackalope. He and his wife run it together, and sometimes his Dad is even there to help. Check it out:

How did you come up with the vegan truck concept?

AS: We [he and his wife] moved here from Chicago a couple months ago, and found it difficult to find a decent meal. We’re hip to the food truck thing and we wanted to provide Dallas with an option that’s currently not out there.

When did you all open up shop?

AS: Oct. 23 was an event for the Texas State Veggie Fair. This is our second week of full-on service.

What kinds of food do you serve?

AS: Right now we’re doing a light menu, a preview menu: a meatball sandwich—primarily made with walnuts, served with a tomato sauce. A peanut soy glazed tofu sandwich with slaw on a hoagie bun. A BLT—we make tofu taste like bacon with a marinade with smoky characteristics, then put it on a sandwich bread with walnut pesto, lettuce and tomatoes. We will have more dishes, but for now we’re taking it easy.

What’s the most popular item on the menu?

AS: It’s hard to say because everything is ordered across the board. Somebody posted on Twitter last night that they’re in love with our BLT sandwich. I think that one’s really gaining popularity.

What are your plans for the future?

AS: We want to eventually have a blue plate special. I’m working on a sausage menu. Also in the works is an additional truck, a vegan concept, we’re going to serve Tex-Mex food. We’re going to “veganize” my mom’s Tex-Mex menus. It’s going to be cheese-less, but very flavorful.

Where can people plan on finding you all?

AS: Facebook is the easiest way to track our schedule. We have a website as well. (www.jackalopevegan.com)

Why did you become a vegan?

AS: Three things. First, humane treatment of animals. Second, for the effects of factory farms. Third, dietary. I have dietary issues, so the vegan diet is the best way for me to keep healthy. Not to mention all the carcinogens that’s found in meat these days. I don’t want cancer or heart disease. (laughs).

What are the benefits of eating vegan?

AS: Better quality of life. You feel better, you’re also being a part of the solution. You feel better mentally and physically. A “kind” life.

Do you notice whether your customers are mostly vegan, or maybe just vegan-curious?

AS: It’s really a heavy vegan following. We get a lot of walk-ups that turn away since there is no meat. A small percentage is willing to try it and leave satisfied.

What might you say to encourage non-vegans to come out and try your food? Maybe some words of encouragement?

AS: The food is familiar to them, it’s just done without meat. We’re not serving strange food. It’s very familiar food.

Plan on heading towards SMU anytime soon?

AS: We’re looking into it. My mother-in-law lives (near there), so we’ve been looking at the storefronts on Hillcrest and trying to park around SMU. We know there are hungry vegans around there as well.

Bon appétit,

ThatFoodieGirl

A healthy bowl of chili

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Happy Wednesday!

First off, I want to say I received the recipe and inspiration from Heather over at Kiss My Broccoli.The original post for this recipe can be found here.

As you may or may not know, I try to be vegan as often as possible. I’m not a strict vegan, I eat chicken and sometimes cheese, but if I can find ways to make delicious food using substitutes, I’m happy. So, my friend Stephanie and I got together last night with all the supplies ready to go, and made some chili. I prefer to not call it vegan chili, just because I know the word “vegan” scares a lot of people. Instead, we’ll call it vegetarian chili.

After getting through half the recipe, cutting the veggies and roasting the corn, we realized we hadn’t read one of the most important steps: cook in slow cooker for 2-3 hours. We didn’t have a slow cooker, and we were starving. So we improvised and just cooked it on the stove, covered the pot, and it turned out to be delicious.


Two knives for teamwork!

Because of the lack of time and slow cooker, the chili didn’t come out as thick as it should have. So, we decided to pair the chili with some spelt spaghetti.

And before you go on to read the recipe, beware: go easy on the spices if you’re not into spicy food. Also, it makes a large pot of chili, great for leftovers.

RECIPE (slightly modified) Makes 6-8 servings.
1 large onion, coarsely chopped
1 medium green bell pepper, chopped
1 large zucchini, chopped
1 15oz can corn (unsalted if available)
3 15oz cans mixed beans, undrained (pinto, kidney, black)
2 whole tomatoes, diced
2 8 oz cans tomato sauce
2 cups homemade seitan, chopped
2 Tablespoons cumin
1 Tablespoon chili powder
2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper
salt & pepper to taste
1. Preheat oven to 400 degrees Fahrenheit then get to chopping your vegetables.
2. Thoroughly coat a cookie sheet with vegetable oil, add your vegetables in a single layer and roast for 20-25 minutes or until tender/browned.
3. Drain corn and pat dry with a paper towel.
4. Transfer corn to a skillet lightly coated with olive oil and saute over medium-high heat until browned.
5. Saute the seitan (break it up into crumbles) with light olive oil until desired texture
6. Start the sauce: Add the diced tomatoes, tomato sauce, beans and spices to the large pot
7. When seitan is done, add to sauce mixture along with corn and veggies.
8. Stir and cover. Keep heat on medium for a simmer. Cook for 20 mins.
9. Adjust seasoning as needed to taste before serving.
10. Top with sliced avocado or mix with pasta/rice/quinoa!

I hope you all enjoyed this post and decide to make some veggie chili of your own! You won’t miss the meat, I promise!

Bon appétit,

ThatFoodieGirl

WIAW: pumpkin mugs, vegan sausage & apple pie replacement

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Happy What I Ate Wednesday, everyone! The following snacks/meals happened over the span of a week, so I thought I’d share what I’ve been eating.

A colorful, veggie-ful salad. I’ve been making salads for lunch that always satisfy because of the massive size of the salad as well as all the veggies it contains. For this particular salad I added cucumber, shredded carrots, orange bell pepper and strawberries. Notice the lack of feta cheese: time to be vegan at every chance I get. And yes, I was eating this while studying…it’s midterms week.

Ok, this photo doesn’t do my dinner justice. It looks unappetizing, I get it. But it’s delicious and filling. I’ve been enjoying sautéing zucchini, squash, broccoli and onions in a pan with garlic and olive oil, and mixing it in with one link of Field Roast’s vegan sausage. This particular sausage is their dried apple sage sausage. It was delicious and kept me really full.

Dessert replacement. Doesn’t taste like a replacement–tastes better than a dessert. I cut up half of a honey crisp apple (because the organic ones are HUGE) and sprinkled some cinnamon on top. It’s like apple pie minus the bad-for-you aspect. It’s a win win.

I’ve been enjoying my morning cup of coffee in this adorable pumpkin mug I found at Target. How can you not be happy while sipping from this little guy?

Bon appétit,

ThatFoodieGirl

Cosmic Cafe: a centering meal

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As you walk into Cosmic Café, you’re greeted by bright colors, assorted Buddha figurines and a fresh breath of relaxation.

Located at 2912 Oak Lawn Ave., Cosmic Café brings Dallas one of the very few truly vegetarian restaurants, offering up Indian-inspired dishes and even some vegan items.

Seating is open, and if it’s a nice day, their front porch is a great spot to dine al fresco. The vibe of the place is very relaxed, and you feel as if you’re not in Dallas anymore. The scenery is never boring. From Asian lamps hanging to Indian rugs on the ceilings to a little Buddha figurine watching over you as you take a bite of your samosa, Cosmic Café brings you to a new place.

The wait staff is very friendly, will help the vegetarian newcomers and is always happy to explain the menu.
Speaking of the menu, instead of appetizers, they offer “primordial energy”, “souper nova” for soups, “big bang entrees” and “celestial light offerings.” If you’re not so much of a hippie or not quite in tune with your inner Buddha, have no fear. Patrons range from young people, old people, office lunches and devout Cosmic Café eaters. Vegetarian and non-vegetarians alike can enjoy their entire menu and not even miss the meat.
Menu items range from soup to salad to stir-frys to smoothies. Whatever diners order on the menu, they can expect all-natural, healthy meals with plenty of greens.

If you’re just stopping by for a light snack, the soups are a satisfying, delicious option. The squash bisque is lightly spiced and goes well with a side of their fresh garlic nan bread. Other light snacks include their smoothies, made with our without dairy, or one of their sweet options like the banana, honey, peanut butter and tahini on nan.

Curry lovers can get their fix, with a new curry each day, but be sure to ask the waiter or waitress the spice level of the day. Their curries vary between spicy levels, so it’s important that you ask if your dish includes curry sauce. Also daily are their rotating vegan desserts, with no dairy products whatsoever.
Cosmic Café’s main dishes range from their curried vegetables, samosas, dahl, spinach enchiladas, stir fry, falafel with pita, black bean burgers and more. With so many options, it makes it hard to choose just one, and also makes it easy to forget the lack of meat.

The stir-fry comes with a grilled tofu, asparagus, cauliflower, bell peppers, onions, carrots, squash, snow peas and ginger served over basmati rice and a side salad. The vegetables are grilled and topped with a light curry sauce that makes for a very bland meal. The veggies are fresh and plentiful, and the salad takes up half the plate. It’s a nice way to fill up on veggies, but the blandness was a bit surprising, seeing as curry usually has a kick to it.

Ruml’s falafel, served on nan with yogurt dressing, tomatoes, onions, sprouts and lettuce, proved to be filling, delicious, but slightly dry. Falafel, a chickpea patty, should come a little moister, but had mouth-watering hints of lemon and other Indian spices.

And food isn’t the only thing Cosmic Café offers. Patrons can also get their “om” on. They hold yoga classes, poetry readings and meditations in the upstairs portion of the building. But before you go up, you must remove your shoes, as the sign says at the base of the stairwell.

Dallasites who believe meat and cheese are the only meal options, should head to Cosmic Café to see what vegetarianism is all about. Not only are their tons of options, but they’re tasty and filling. And if you know what your mother told you when you were little: you can’t know you don’t like something until you’ve tried it.

This food review can also be seen in today’s edition of the SMU Daily Campus.

Bon appétit,

ThatFoodieGirl

Vegan Week Welcome

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Now that both my parents are vegan and so is my brother and his girlfriend, I began to question, what’s the big deal? What’s so great about being vegan? So before heading out to Mexico, I went on a weeklong diet of being what I consider “good” and “healthy.” Basically, I avoided refined sugars, ate as many fruits and veggies as possible and steered away from simple carbs. After coming back from Mexico and having a few nights of clearing my head, I decided it was time to go all out and try to be vegan for at least a week.

I headed straight for Whole Foods, and went straight for the fresh veggies, fruit and meat replacement section. Practically skipping away with my seitan, soy-free Italian “sausages” and more, I did shed a few tears when I walked by the cheese section with my hand over my eyes. Ok, it wasn’t that bad, but this girl loves her cheese.

Although I only plan on being vegan for a week, I’m sure I might change my mind in the future. You haven’t lost me completely, but I am on to this whole vegan thing.

Here are some highlights of my Day 2.5 of being vegan:

My breakfast: this bar + a tangelo + a banana
The bar claims to be peanut butter chocolate chip, but I didn’t find a single chocolate chip.

My lunch: my rainbow salad
Organic Girl super greens + honey crisp apple + carrots + bell pepper + cucumber
-hummus & pita chips

My dessert:

Sprinkle’s Cupcakes vegan red velvet cupcake. I had to try it. It was so delicious, I’d go as far as to say it’s better than the real deal. They used coconut as a replacement, and I’m not sure what else. All I know is it was awesome.

I’m feeling lighter, healthier and fuller after smaller portioned meals. So far so good.

Stay tuned for more vegan updates, follow me on Twitter @thatfoodiegrl (without the i) and become a fan of That Foodie Girl on Facebook.

Bon appétit,

ThatFoodieGirl

Riviera Maya Food, beach and back to reality

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Today is a sad day. The day I had to wake up and not hear the waves crashing, and smell the ocean breeze along with my freshly squeezed orange juice, while staring out at the bright blue sky. Today I woke up to pouring rain in Dallas, Texas, only to realize I had a lot of work to catch up on before heading to class. Sad.

But, I do have some exciting things for you foodies and Foodie Girl readers! …after I walk you through a fun lunch we had in Tulum, Mexico.

Be Tulum

What: seafood + traditional Mexican

Where: Tulum

Before reaching the actual restaurant on the beach, we walked on stone steps through the jungle, passing by little tree house like bungalows each with their own private pools, shaded by palm trees. A wonderfully romantic spot, we kept walking, and were greeted by a trendy balcony bar with seaside decor, a nice sized infinity pool overlooking the beach, and a bunch of little wooden tables and chairs. On the actual beach sat big beds with brilliantly colored pillows, a perfect spot to relax and tan on the beach.

Sitting right on the beach for lunch, we got a perfect amount of shade and breeze. Pictured is my boyfriend on the left and our friend Spencer on the right. Only problem with dining in the sand is the uneven surface! Looks like they’re about to tip over!

We all started off with a Corona. Perfection. Then came the food.

I loved the details of this gorgeous boutique hotel. Especially at the table. The little shell shaped wicker basket made for a cute and fun way to display their house made tortilla chips. A little trio of different salsas came with it, including their delicious pico de gallo, which was amped up a bit with fresh lime juice. Mmm.

I had their caprese salad. As you can see, the tomatoes weren’t exactly bright and fresh, but it made for a refreshing beachside lunch. The walnut pesto was really light and delicious, pretty much making the whole dish.

Ryan had their flank steak tacos, filled with bell pepper, onion and a side of guac. He enjoyed them a lot, but there wasn’t anything too special about them.

Tulum is such a quaint little beach town filled with amazing boutique hotels and fun eco friendly restaurants. If you’re ever in the Riviera Maya area, definitely drive south to Tulum. It’s a not-to-be-missed kind of spot.

…and for my announcement:

THAT FOODIE GIRL GOES VEGAN! For a whole week (starting yesterday evening) I will be eating vegan, searching for the best Dallas vegan restaurants and will be letting you know lots of details like products I liked and things I missed the most. Stay tuned!

Bon appétit,

ThatFoodieGirl