So for Valentine's Day, I decided to make my wife a special meal. We've gotten away from going out to eat because we got to the point where we were doing that way too often, so instead I made her an Indian-themed meal. We had tofu simmered in a medium-hot sauce by Jalfrezi. I found it at the health-food store. It's completely organic and vegan and it has a wonderful aroma. It's full of bell peppers, coconut, onions, and Indian spices. I'll work on that recipe next...
Although I'm not a wine expert, I thought the spices of this meal paired well with a California pinot grigio, but any slightly dry or semi-dry white wine will do. I think wine always adds a little romance and Valentine's Day should be full of it!
Chappatis
1 c. unbleached white flour
1 c. whole wheat flour
1 tsp. salt
1/2 c. water, or more if needed
flour for dusting
Combine white flour, wheat flour, and salt. Add water and combine. Add enough water to make the dough form into a ball. With your hands, make 8 balls of dough the size of ping pong balls. On a floured surface, roll each ball out until it's about 5 inches in diameter and thin. Be sure to dust every once in awhile with flour so that the chappatis don't stick. In a hot, ungreased skillet. Cook each chappati one minute per side (two minutes total) or until the dough puffs up a little. Repeat the cooking process for each chappati. If you have a gas stove, hold it over the flame for a bit until it starts to puff out. If you have an electric stove, cook it a little longer in the skillet (it won't puff out a whole lot). They're best when served hot, but are very good room temperature too.
Yellow Rice
1 c. Basmati rice
1 3/4 c. water
1/2 tsp. salt
1/4 tsp. turmeric
Rinse rice. Add water, salt, and turmeric to rice in a small saucepan. Bring to a boil, cover, and simmer about 15 minutes.
The tofu was drained, cut into cubes, and sauted until golden in a skillet with a little bit of oil. I then took a short cut and added a jar of Jalfrezi bell-pepper and coconut "simmer sauce" and 1/2 c. of water to the skillet; covered it, and let it simmer for 20 minutes. I served the tofu over rice with a chappati.
For this meal, I went all out! I covered our "sitting pillows" with a large green tapestry and I lit two pomegranate-scented candles, one on each side. In the space between the pillows we placed our plates and wine glasses (we wanted to face each other as we ate). The "flarts" (which are famous for romance...) were sat off to one side, while our hookah, loaded with coconut shisha sat off to the other. After the meal came dessert, and after dessert came the hookah!
Saturday, February 14, 2009
Thursday, February 12, 2009
Southern New Year's Day Soup
Photo courtesy of Vegetarian Times
It's called New Year's Day Soup because in the South there are three things you need to eat on New Year's Day to have good luck in the upcoming year: greens, black-eyed peas, and stewed tomatoes. However, I'd recommend eating them all year round!
Southern New Year's Day Soup:
2 Tb. olive oil
1-2 leeks, quartered, white and light green parts chopped
2 tsp. minced garlic (2 cloves)
1/2 Tb. poultry seasoning
8 oz. kale, tough stems removed, leaves torn into smaller pieces
1 (15-oz.) can diced tomatoes
1 (14.5 oz. or so) can black-eyed peas
2 c. vegetable broth
1/2 c. farfalle (bow-tie) pasta
1. Heat oil in a large pot or Dutch oven over medium heat. Add leeks and saute 5 minutes, or until soft. Add garlic and poultry seasoning, and saute 1 minute more.
2. Stir in kale and cook another 5 minutes, or until leaves are wilted, tossing occasionally.
3. Add diced tomatoes, black-eyed peas, vegetable broth, pasta, and 3 c. water. Stir and simmer 15 minutes or until pasta is done. Enjoy!
About 5 servings/130 calories each
To take a look at the original version, click here.
Chickpea Tagine with Butternut Squash
This recipe came from the October 2008 issue of Vegetarian Times. Tagine is a North African stew, often incorporating ingredients such as saffron, cinnamon, raisins, currants, nuts, citrus fruits, olives, or cumin. It's a regional dish so the flavors vary. I've changed it a little bit from the VT version, basically substituting raisins for currants, maple syrup for honey, and soy yogurt for Greek yogurt. I was originally going to serve this with some Israeli couscous, but the Butternut in the pantry was calling my name. I spiced it was similar seasonings, baked and mashed it, then served it underneath the tagine. The flavors were delicious together and the soy yogurt complemented all the sweetness nicely. It also filled the house with an amazing aroma!
I'm sure this would also be good without the squash, if you'd like.
2 Tb. olive oil (divided)
1 small onion, thinly sliced
1/2 Tb. minced garlic (2 cloves)
1 (14.5 oz.) can chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 c. raisins
1 Tb. maple syrup (divided)
1/2 tsp. turmeric
1 1/2 tsp. cinnamon (divided)
1/2 tsp. cumin
1/8 tsp. cayenne (red) pepper
1 butternut squash, halved and seeds removed
Plain soy yogurt
Prepare squash:
Place 1 Tb. oil, 1/4 c. water, and squash halves in a roasting pan. Drizzle with 1/2 Tb. maple syrup and 1 tsp. cinnamon. Cover and bake at 400 for about 45 minutes.
When the squash is half done, prepare the tagine:
Heat remaining oil in a large skillet over medium heat. Add onion and garlic and saute a few minutes, or until onion slices are soft. Stir in chickpeas, carrots, raisins, spices, maple syrup, and 2 cups water. Cover and simmer 25 minutes, stirring occasionally. Season with sea salt and pepper, to taste.
Before serving:
Scoop the squash out of the shells and mash. On each plate, place a layer of squash under a layer of tagine. Serve with a dollop of plain soy yogurt!
4 servings/350 calories each (includes squash and yogurt)
I'm sure this would also be good without the squash, if you'd like.
2 Tb. olive oil (divided)
1 small onion, thinly sliced
1/2 Tb. minced garlic (2 cloves)
1 (14.5 oz.) can chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
1/4 c. raisins
1 Tb. maple syrup (divided)
1/2 tsp. turmeric
1 1/2 tsp. cinnamon (divided)
1/2 tsp. cumin
1/8 tsp. cayenne (red) pepper
1 butternut squash, halved and seeds removed
Plain soy yogurt
Prepare squash:
Place 1 Tb. oil, 1/4 c. water, and squash halves in a roasting pan. Drizzle with 1/2 Tb. maple syrup and 1 tsp. cinnamon. Cover and bake at 400 for about 45 minutes.
When the squash is half done, prepare the tagine:
Heat remaining oil in a large skillet over medium heat. Add onion and garlic and saute a few minutes, or until onion slices are soft. Stir in chickpeas, carrots, raisins, spices, maple syrup, and 2 cups water. Cover and simmer 25 minutes, stirring occasionally. Season with sea salt and pepper, to taste.
Before serving:
Scoop the squash out of the shells and mash. On each plate, place a layer of squash under a layer of tagine. Serve with a dollop of plain soy yogurt!
4 servings/350 calories each (includes squash and yogurt)
I hope to get better at my picture-taking and food styling, so please, bear with me!
Saturday, February 7, 2009
Texas Chocolate Cake!
Earlier today, my wife got off work and said, "man, I should've brought us home two slices of chocolate cake". The cake we have at work is horribly delicious, and unfortunately, not vegan. It's so good, but I feel bad after eating it. Glad she left the cake at work, but eager to do some baking, I told her that I would love to bake her a chocolate cake and got right to work. One of my favorite cake recipes of all-time is for Texas Sheet Cake, a moist cake often made with buttermilk, eggs, and butter. Feeling adventurous, I decided this was the cake for us! It only took about 15 minutes to whip up, and 30 to bake. It's heavenly! I was so proud! This is the first vegan cake I've ever made and it opens a whole new door into vegan baking for me! I brought this over to my cousins' house (who are omni he-men) and was told that this was one of the best cakes they'd ever eaten! They had no clue it was vegan. It's so moist and airy that it puts other non-veg cakes to shame. It's delicious, you must try it!
NOTE: While reading this recipe, you might scoff at the idea of vinegar, but DON"T leave it out! Vinegar is important because it reacts with the soda to help the cake rise. Without it, the cake would become very dense, like a brownie (hmm...). Also, I use rice vinegar (plain, unseasoned) because it has a very neutral taste unlike say, apple cider vinegar (which I just plain don't like).
TEXAS CHOCOLATE CAKE:
1 1/2 c. unbleached flour
1 c. Turbinado sugar
1/3 c. cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/3 c. oil
1 tsp. vanilla
1 tsp. rice vingear
1/2 c. strong coffee
1/2 c. water
1/4 c. sliced almonds, optional
GLAZE:
1 (1 oz.) square unsweetened (vegan) chocolate
1 c. powdered sugar
1-2 Tb. hot water
Preheat oven to 350. In a medium bowl, mix flour, cocoa, baking soda, salt, and cinnamon. In a large bowl, mix together the sugar, oil, vanilla, rice vinegar, coffee, and water. Add the flour mixture a little at a time to the wet ingredients, then stir until well-mixed. Pour into a greased and floured 9" x 13" x 2" pan and bake for 30-45 minutes (I had mine on a baking stone so it only took 30 minutes to cook. Without a baking stone it might take another 15 minutes or so) until the cake springs back when touched or a toothpick comes out clean. Set aside.
Melt the chocolate completely in a medium bowl. Add the powdered sugar and stir until smooth, adding one or two tablespoons of hot water to help smooth it out. Glaze the cake while still warm, and sprinkle with sliced almonds (if desired). Let sit about 15 minutes before serving.
8 servings/270 calories (without almonds, 255)
TO MAKE A REGULAR CHOCOLATE CAKE:
Omit cinnamon.
Omit coffee and substitute with water (1 c. water total).
Omit almonds.
Use the above glaze or substitute with your favorite vegan frosting/icing.
NOTE: While reading this recipe, you might scoff at the idea of vinegar, but DON"T leave it out! Vinegar is important because it reacts with the soda to help the cake rise. Without it, the cake would become very dense, like a brownie (hmm...). Also, I use rice vinegar (plain, unseasoned) because it has a very neutral taste unlike say, apple cider vinegar (which I just plain don't like).
TEXAS CHOCOLATE CAKE:
1 1/2 c. unbleached flour
1 c. Turbinado sugar
1/3 c. cocoa
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/3 c. oil
1 tsp. vanilla
1 tsp. rice vingear
1/2 c. strong coffee
1/2 c. water
1/4 c. sliced almonds, optional
GLAZE:
1 (1 oz.) square unsweetened (vegan) chocolate
1 c. powdered sugar
1-2 Tb. hot water
Preheat oven to 350. In a medium bowl, mix flour, cocoa, baking soda, salt, and cinnamon. In a large bowl, mix together the sugar, oil, vanilla, rice vinegar, coffee, and water. Add the flour mixture a little at a time to the wet ingredients, then stir until well-mixed. Pour into a greased and floured 9" x 13" x 2" pan and bake for 30-45 minutes (I had mine on a baking stone so it only took 30 minutes to cook. Without a baking stone it might take another 15 minutes or so) until the cake springs back when touched or a toothpick comes out clean. Set aside.
Melt the chocolate completely in a medium bowl. Add the powdered sugar and stir until smooth, adding one or two tablespoons of hot water to help smooth it out. Glaze the cake while still warm, and sprinkle with sliced almonds (if desired). Let sit about 15 minutes before serving.
8 servings/270 calories (without almonds, 255)
TO MAKE A REGULAR CHOCOLATE CAKE:
Omit cinnamon.
Omit coffee and substitute with water (1 c. water total).
Omit almonds.
Use the above glaze or substitute with your favorite vegan frosting/icing.
Tuesday, February 3, 2009
Quick Brussels Sprout Skillet
I've been wanting to try brussels sprouts for ages! The other day, when I was at the store with a friend of mine I asked her, "have you ever tried these? Did you like them?" When she told me she liked them and that those particular sprouts were nice and tasty, I bought about 2 lbs. of them. I had seen an issue of Vegetarian Times where they cooked them with walnuts, so I thought I'd try it (with walnuts, that is). This dish is great. I've never had brussels sprouts before and I must say, I'm now a fan. Serve with some cooked quinoa or a baked potato for a full meal, or serve as a side dish.
1/2 yellow onion, thinly sliced
1/2 yellow bell pepper, thinly sliced
5 Brussels sprouts, halved
1/2 c. walnut pieces
1/2 Tb. olive oil
2 tsp. agave syrup
1 tsp. lemon juice
Sea salt and pepper to taste
In a dry skillet, toast walnut pieces until fragrant, about 3 minutes. Transfer to a plat. In a medium skillet, saute onions, peppers, sprouts, and garlic until golden, about 8 minutes. Add lemon juice, agave, and 1 c. water. Partially cover and simmer another 5-8 minutes (on medium still) or until water has evaporated and sprouts are tender. Stir in walnut pieces. Salt and pepper to taste. Enjoy!
1/2 yellow onion, thinly sliced
1/2 yellow bell pepper, thinly sliced
5 Brussels sprouts, halved
1/2 c. walnut pieces
1/2 Tb. olive oil
2 tsp. agave syrup
1 tsp. lemon juice
Sea salt and pepper to taste
In a dry skillet, toast walnut pieces until fragrant, about 3 minutes. Transfer to a plat. In a medium skillet, saute onions, peppers, sprouts, and garlic until golden, about 8 minutes. Add lemon juice, agave, and 1 c. water. Partially cover and simmer another 5-8 minutes (on medium still) or until water has evaporated and sprouts are tender. Stir in walnut pieces. Salt and pepper to taste. Enjoy!
Monday, February 2, 2009
Let's Make a Tofu Dinner: Step-By-Step Tofu with Coconut Rice
Many people are intimidated by tofu, and I can see why. It's hard to imagine that a mushy white block of curd can somehow be transformed into a meal of gourmet proportions. It seems as though all the recipes you find on the web leave out a few steps and that mushy white block of curd still remains mushy and white even though you've tried frying it, baking it, marinating it, sauteing it... To make this easy, I'm going to give you a step-by-step play on how to make a simple tofu dish, full of flavor, and free of cruelty. It's in three parts, just to make it easier on you. This dish only takes about 30 minutes to make, from start to finish.
Coconut Rice:
1 1/2 c. Basmati rice
1/2 (regular-sized) can coconut milk
2 c. water
3/4 tsp. salt
1/4 tsp. turmeric
Sauce:
1/2 can coconut milk
1 1/2 Tb. tamari or soy sauce
1 Tb. brown sugar
1 tsp. chile paste (such as Sriracha)
1/4 tsp. turmeric
Fixins':
1 block extra-firm tofu
1 red pepper
1 onion
1 tsp. minced garlic
oil to saute
Ready? OK! To make this meal we got a planned procedure from start to finish:
1. Drain tofu and place on a plate. Top with another plate and set something heavy on it. I usually use my glass sugar jar. The tofu needs to drain at least 15 minutes.
2. Rinse rice.
3. Bring rice, water, coconut milk, salt, and turmeric to a boil. Cover, reduce heat, and simmer about 20 minutes.
4. While rice is cooking, cut up your veggies. Slice the onions and peppers. Set aside.
5. Prepare the sauce. Mix the coconut milk, tamari or soy sauce, brown sugar, chile paste, and turmeric. Set aside.
6. Heat a skillet on medium with a little oil.
7. Give the tofu one last drain, then cube it and add to the hot skillet, turning up the heat a little if necessary. Brown on ALL sides. Remove from skillet and place on a plate.
8. Add the sliced onions, peppers, and minced garlic to the hot skillet. Add a little more oil if necessary, then saute over medium-high until golden and delicious-looking.
9. Add cooked tofu to the skillet. Add the sauce to the skillet and stir.
10. Check on the rice. Has it been 20 minutes yet? Is it done? If so, turn off and remove from heat. Keep covered.
11. Let tofu, onions, and peppers simmer on medium-high until the sauce is thick, about 5-10 minutes.
12. Spoon rice onto plate. Spoon tofu mixture over rice. Serve with a little more chile paste if desired.
Simmer, simmer, simmer. Simmering the tofu for at least 10-15 minutes helps it absorb sauce and flavor and make it oh-so-yummy.
Drain it! At least 15 minutes, or until water stops coming out of it. If you walk away from the kitchen for an hour it'll still be okay.
Coconut Rice:
1 1/2 c. Basmati rice
1/2 (regular-sized) can coconut milk
2 c. water
3/4 tsp. salt
1/4 tsp. turmeric
Sauce:
1/2 can coconut milk
1 1/2 Tb. tamari or soy sauce
1 Tb. brown sugar
1 tsp. chile paste (such as Sriracha)
1/4 tsp. turmeric
Fixins':
1 block extra-firm tofu
1 red pepper
1 onion
1 tsp. minced garlic
oil to saute
Ready? OK! To make this meal we got a planned procedure from start to finish:
1. Drain tofu and place on a plate. Top with another plate and set something heavy on it. I usually use my glass sugar jar. The tofu needs to drain at least 15 minutes.
2. Rinse rice.
3. Bring rice, water, coconut milk, salt, and turmeric to a boil. Cover, reduce heat, and simmer about 20 minutes.
4. While rice is cooking, cut up your veggies. Slice the onions and peppers. Set aside.
5. Prepare the sauce. Mix the coconut milk, tamari or soy sauce, brown sugar, chile paste, and turmeric. Set aside.
6. Heat a skillet on medium with a little oil.
7. Give the tofu one last drain, then cube it and add to the hot skillet, turning up the heat a little if necessary. Brown on ALL sides. Remove from skillet and place on a plate.
8. Add the sliced onions, peppers, and minced garlic to the hot skillet. Add a little more oil if necessary, then saute over medium-high until golden and delicious-looking.
9. Add cooked tofu to the skillet. Add the sauce to the skillet and stir.
10. Check on the rice. Has it been 20 minutes yet? Is it done? If so, turn off and remove from heat. Keep covered.
11. Let tofu, onions, and peppers simmer on medium-high until the sauce is thick, about 5-10 minutes.
12. Spoon rice onto plate. Spoon tofu mixture over rice. Serve with a little more chile paste if desired.
There you have it. 12 steps to delicious tofu! And you thought it would be complicated. I wish I had seen a step-by-step tofu method when I was first looking to cook it. The first couple of times it didn't turn out that good! Lol.
Here's a few tips to use when you're working with tofu:
Always brown it first. It helps the tofu firm up and absorb flavors better, and it helps get rid of excess water.Here's a few tips to use when you're working with tofu:
Simmer, simmer, simmer. Simmering the tofu for at least 10-15 minutes helps it absorb sauce and flavor and make it oh-so-yummy.
Drain it! At least 15 minutes, or until water stops coming out of it. If you walk away from the kitchen for an hour it'll still be okay.
Baking tofu is a GREAT idea. It helps lock in flavor and add texture. Here's an easy baked tofu recipe.
There's also rumors you can freeze it, but I haven't experimented too much with that.
There's also rumors you can freeze it, but I haven't experimented too much with that.
Tuesday, January 27, 2009
Banana Pecan Pancakes
I guess I lied about not making any banana pancakes this time around... because I'm pretty sure that's what I'm doing at this instant... This is based off the recipe from Sarah Kramer's "La Dolce Vegan". I've just changed it a bit. It goes really well with some pure maple syrup and coffee.
Banana Pecan Pancakes:
1 c. unbleached flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 c. pecans, chopped
1 c. soymilk
1 very ripe banana, mashed
2 Tb. brown sugar
1/2 tsp. vanilla
1. In a 350 oven, place pecans in a single layer and toast until browned (about 5 minutes or so).
2. Meanwhile, in a medium bowl, combine flour, baking powder, cinnamon, and salt.
3. In a small bowl, mix together the soymilk, mashed banana, brown sugar, and vanilla.
4. Add the toasted, chopped pecans to the flour mixture, and then add the soymilk/banana mixture. Stir until combined.
5. Cook in an oiled skillet/griddle until the pancake becomes dry around the edges and bubbles form in the center. Flip and cook another minute or two. Re-oil the skillet if pancakes start to stick. Enjoy!
Banana Pecan Pancakes:
1 c. unbleached flour
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. salt
1/2 c. pecans, chopped
1 c. soymilk
1 very ripe banana, mashed
2 Tb. brown sugar
1/2 tsp. vanilla
1. In a 350 oven, place pecans in a single layer and toast until browned (about 5 minutes or so).
2. Meanwhile, in a medium bowl, combine flour, baking powder, cinnamon, and salt.
3. In a small bowl, mix together the soymilk, mashed banana, brown sugar, and vanilla.
4. Add the toasted, chopped pecans to the flour mixture, and then add the soymilk/banana mixture. Stir until combined.
5. Cook in an oiled skillet/griddle until the pancake becomes dry around the edges and bubbles form in the center. Flip and cook another minute or two. Re-oil the skillet if pancakes start to stick. Enjoy!
Monday, January 26, 2009
I love Aldi's!
Some people may talk bad about Aldi's, but you know what? I love it there! Let me list the ways...
1. You can't beat the prices, they are pretty much the lowest around. Granted, it's these prices that have earned Aldi's a reputation as being for "poor people" but seriously, it's good stuff. Aldi's has changed quite a bit over the years and while I'll never touch their "Spaghetti Rings", I'll sure as heck gobble up their roasted garlic hummus. That's right... hummus, and it was damn good! It is my firm belief that most of the stuff is the exact same as their name brand counterpart. Basically, anytime the label says "compare to..." you know it's the exact same thing. Their "compare to Kellogg's..." granola, was the exact same as the name brand. Also, everyone I know swears that their Shique shampoo, which says "compare to Biolage" is the exact same as Biolage, and it's half the price. Companies do that. They like to corner the market... they earn more money that way. They put the name-brand stuff in a different package with a different brand name, label it generic, and voila. Now, not all stuff is like that. But a lot of it is.
Now why am I blogging about Aldi's on a vegan blogsite?
2. Animal products are expensive. To save money, you leave out the animal products. Cut out the dairy, the egg, the meat, and you've got a product you're able to sell for less. This is another way Aldi's is able to sell things for less, they lack animal products! It's so nice to read the back of a cereal box or a pudding box and see that it doesn't contain any milk, or to read the back of a can of beans and see that it doesn't contain lard. The majority of products at Aldi's are vegan. It's so nice to dig into a $2 box of delicious "Chocolate Peanut Butter Spheres" and know that it doesn't contain any animal. I mean, seriously, vegan refrigerated crescent rolls! It's good stuff.
3. The produce is great. While I advocate buying organic when you can, Aldi's has got the cheapest produce around, and no, it's not secondhand. Perfect, juicy, delicious, ruby red grapefruit for $.25 apiece. They're a buck at Walmart (I live in the Midwest here people). Portobello mushrooms, avocados for $.50 (they're $1.75 at HyVee!), bananas for $.39/lb. And best of all, a lot of the stuff comes from the USA, or at least Canada or Mexico. Buying locally is great, but buying from Mexico is a lot better than buying from Chile. I've found that food that travels the least amount of miles costs the least, so Aldi's is another sure bet.
Seriously... 25 cent grapefruit! That makes me so happy!
4. It's okay to be eco-friendly. Aldi's is already somewhat eco-friendly. They don't supply plastic bags and most people just use the empty flats the food came on. Even more people use reusable bags. I'd say, at my store, half use reusable bags, so nobody looks at you funny for being an "environmentalist". At Aldi's, you're just being practical.
5. Variety. There isn't the greatest amount of variety there, but it's gotten a lot better in the past couple of years. They now offer things such as hummus, raw almonds, unsweetened frozen fruit, whole wheat bread, and wine. I about freaked out the other day when I saw they had Basmati and Jasmine rice!
So as you can see, that's why I love Aldi's. I can feed two people really well on about $50 a week. And no, the stuff isn't secondhand and no, it's not expired. Unlike Sav-A-Lot whose food is thisclose to expiring, Aldi's has a normal lifespan.
So check it out. Just make sure you B.Y.O.B. (bring you own bags) and a quarter for the cart.
http://www.aldifoods.com/us/html/service/store_locator_ENU_HTML.htm
1. You can't beat the prices, they are pretty much the lowest around. Granted, it's these prices that have earned Aldi's a reputation as being for "poor people" but seriously, it's good stuff. Aldi's has changed quite a bit over the years and while I'll never touch their "Spaghetti Rings", I'll sure as heck gobble up their roasted garlic hummus. That's right... hummus, and it was damn good! It is my firm belief that most of the stuff is the exact same as their name brand counterpart. Basically, anytime the label says "compare to..." you know it's the exact same thing. Their "compare to Kellogg's..." granola, was the exact same as the name brand. Also, everyone I know swears that their Shique shampoo, which says "compare to Biolage" is the exact same as Biolage, and it's half the price. Companies do that. They like to corner the market... they earn more money that way. They put the name-brand stuff in a different package with a different brand name, label it generic, and voila. Now, not all stuff is like that. But a lot of it is.
Now why am I blogging about Aldi's on a vegan blogsite?
2. Animal products are expensive. To save money, you leave out the animal products. Cut out the dairy, the egg, the meat, and you've got a product you're able to sell for less. This is another way Aldi's is able to sell things for less, they lack animal products! It's so nice to read the back of a cereal box or a pudding box and see that it doesn't contain any milk, or to read the back of a can of beans and see that it doesn't contain lard. The majority of products at Aldi's are vegan. It's so nice to dig into a $2 box of delicious "Chocolate Peanut Butter Spheres" and know that it doesn't contain any animal. I mean, seriously, vegan refrigerated crescent rolls! It's good stuff.
3. The produce is great. While I advocate buying organic when you can, Aldi's has got the cheapest produce around, and no, it's not secondhand. Perfect, juicy, delicious, ruby red grapefruit for $.25 apiece. They're a buck at Walmart (I live in the Midwest here people). Portobello mushrooms, avocados for $.50 (they're $1.75 at HyVee!), bananas for $.39/lb. And best of all, a lot of the stuff comes from the USA, or at least Canada or Mexico. Buying locally is great, but buying from Mexico is a lot better than buying from Chile. I've found that food that travels the least amount of miles costs the least, so Aldi's is another sure bet.
Seriously... 25 cent grapefruit! That makes me so happy!
4. It's okay to be eco-friendly. Aldi's is already somewhat eco-friendly. They don't supply plastic bags and most people just use the empty flats the food came on. Even more people use reusable bags. I'd say, at my store, half use reusable bags, so nobody looks at you funny for being an "environmentalist". At Aldi's, you're just being practical.
5. Variety. There isn't the greatest amount of variety there, but it's gotten a lot better in the past couple of years. They now offer things such as hummus, raw almonds, unsweetened frozen fruit, whole wheat bread, and wine. I about freaked out the other day when I saw they had Basmati and Jasmine rice!
So as you can see, that's why I love Aldi's. I can feed two people really well on about $50 a week. And no, the stuff isn't secondhand and no, it's not expired. Unlike Sav-A-Lot whose food is thisclose to expiring, Aldi's has a normal lifespan.
So check it out. Just make sure you B.Y.O.B. (bring you own bags) and a quarter for the cart.
http://www.aldifoods.com/us/html/service/store_locator_ENU_HTML.htm
"Health" Nut Banana Bars
I have this habit of constantly buying bananas. I like them, I really do, but I don't eat them that often. I usually just look down at my counter one day and see an entire bunch of very ripe bananas and then freak out because I have to cook something with them (I just can't throw food away).
Well, I had gotten tired of the usual banana pancakes and smoothies and I wanted to try something a little different. These moist, amazing, delicious, my favorite-thing-right-now bars were born. I'm all about texture and these are great! I suppose you could fancy them up with a little vegan frosting, but they really don't need it. Enjoy!
I REALLY think that some carob or chocolate chips would be great in these bars. If you choose to add some, I would go with about 1/2 cup.
"Health" Nut Banana Bars1/3 c. oil
1/3 c. Turbinado sugar
1/2 tsp. vanilla
1 1/2 Tb. milled flax seed, divided
2 medium very ripe bananas, mashed
1/2 c. whole wheat pastry flour
1/2 c. unbleached white flour
1/2 c. pecans, coarsely ground
2 Tb. wheat germ
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1-2 Tb. soymilk
1. In a small bowl, combine 1 Tb. milled flax seed with 3 Tb. warm water. Stir and set aside.
2. In a medium bowl, combine flours, pecans, 1/2 Tb. milled flax seed, wheat germ, cinnamon, baking powder, and baking soda. Mix well.
3. In small bowl with the flax seed and water, add oil, Turbinado sugar, vanilla, and mashed bananas. Stir well.
4. Add the wet ingredients with to the dry, then add the soymilk, and stir until just mixed.
5. In a lightly oiled 9" x 13" pan, evenly spread batter, then bake at 350 for about 15-20 minutes, or until a fork inserted comes out clean (I don't believe in toothpicks, lol).
Basically, just spread the batter out into whatever pan you have. You can also make muffins, but the tops aren't all smooth like they are with the bars. A vegan banana frosting would be great on these!
Well, I had gotten tired of the usual banana pancakes and smoothies and I wanted to try something a little different. These moist, amazing, delicious, my favorite-thing-right-now bars were born. I'm all about texture and these are great! I suppose you could fancy them up with a little vegan frosting, but they really don't need it. Enjoy!
I REALLY think that some carob or chocolate chips would be great in these bars. If you choose to add some, I would go with about 1/2 cup.
"Health" Nut Banana Bars1/3 c. oil
1/3 c. Turbinado sugar
1/2 tsp. vanilla
1 1/2 Tb. milled flax seed, divided
2 medium very ripe bananas, mashed
1/2 c. whole wheat pastry flour
1/2 c. unbleached white flour
1/2 c. pecans, coarsely ground
2 Tb. wheat germ
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. baking soda
1-2 Tb. soymilk
1. In a small bowl, combine 1 Tb. milled flax seed with 3 Tb. warm water. Stir and set aside.
2. In a medium bowl, combine flours, pecans, 1/2 Tb. milled flax seed, wheat germ, cinnamon, baking powder, and baking soda. Mix well.
3. In small bowl with the flax seed and water, add oil, Turbinado sugar, vanilla, and mashed bananas. Stir well.
4. Add the wet ingredients with to the dry, then add the soymilk, and stir until just mixed.
5. In a lightly oiled 9" x 13" pan, evenly spread batter, then bake at 350 for about 15-20 minutes, or until a fork inserted comes out clean (I don't believe in toothpicks, lol).
Basically, just spread the batter out into whatever pan you have. You can also make muffins, but the tops aren't all smooth like they are with the bars. A vegan banana frosting would be great on these!
Friday, January 16, 2009
I had an epiphany...
So I had an epiphany this morning, and this is what it came down to:
I completely changed my diet almost two years ago exactly. I cut out animal products. I started drinking soymilk and I stopped eating cheese. I started trying new vegetables and I made them a part of almost every meal. With the decision to eat whole, natural, and organic foods, I cut out refined sugars and flours (including high fructose corn syrup). My goal was to not eat a food that had an ingredient I couldn't pronounce. I knew that by doing this I would feel healthier and I would enjoy food more.
Then came the epiphany...
I haven't been sick in nearly two years. Merely coincidence? I think not!
I haven't had a single cold or case of the flu (not once!).
I also used to routinely get UTIs, and when I cut out high fructose corn syrup a year ago, they disappeared too.
A couple years ago I used to have a problem with Irritable Bowel Syndrome, when I cut out dairy and fried foods, it disappeared (I guess that one's a "duh").
I have never felt so healthy in my life as I do now, and I know it's a direct result of my diet. If food is fuel, it only makes sense to give my body the best there is.
I encourage EVERYONE to change their way of eating. If it can lengthen your life and improve the quality of it at the same time, why wouldn't you? It make sound drastic, but it just takes baby steps. Switch from white to whole wheat. Switch from canned veggies to fresh (or at least frozen). Don't EVEN THINK about buying that can of fruit cocktail.
You can do it.
I completely changed my diet almost two years ago exactly. I cut out animal products. I started drinking soymilk and I stopped eating cheese. I started trying new vegetables and I made them a part of almost every meal. With the decision to eat whole, natural, and organic foods, I cut out refined sugars and flours (including high fructose corn syrup). My goal was to not eat a food that had an ingredient I couldn't pronounce. I knew that by doing this I would feel healthier and I would enjoy food more.
Then came the epiphany...
I haven't been sick in nearly two years. Merely coincidence? I think not!
I haven't had a single cold or case of the flu (not once!).
I also used to routinely get UTIs, and when I cut out high fructose corn syrup a year ago, they disappeared too.
A couple years ago I used to have a problem with Irritable Bowel Syndrome, when I cut out dairy and fried foods, it disappeared (I guess that one's a "duh").
I have never felt so healthy in my life as I do now, and I know it's a direct result of my diet. If food is fuel, it only makes sense to give my body the best there is.
I encourage EVERYONE to change their way of eating. If it can lengthen your life and improve the quality of it at the same time, why wouldn't you? It make sound drastic, but it just takes baby steps. Switch from white to whole wheat. Switch from canned veggies to fresh (or at least frozen). Don't EVEN THINK about buying that can of fruit cocktail.
You can do it.
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