East Meets West Veg

Delicious Plant Based Soul Food Restaurant nestled in a strip mall in Northwest Southfield.

Cute sign on the sidewalk out front

Clean, bright and colorful inside.

Vegan Cajun Cutlet and Pinto Beans

Vegan BBQ Style Boneless Breast and Garlic String Beans

We kind of went crazy ordering (almost) everything our first trip.

Vegan Gajar Halwa

Right now there are more than a billion happy people celebrating the Indian holiday Diwali. Diwali is kind of like a combination of Christmas and New Years. Homes throughout India are adorned with colorful decorations and earthen lamps (which are kind of like candles in clay bases) and fireworks are going off all around. People are dressing up in new clothes, getting together with family and friends and exchanging sweets, dried fruits and nuts. Sweets are always such an important part of Indian festivals and holidays, and I am so excited that my friend Anjali has decided to share a recipe with us just in time for this mother of Indian festivals!

Diwali decorations from Anjali's place in Michigan

(This ancient Indian symbol is used to decorate many homes throughout India. The Swastika is an auspicious symbol, not to be confused with the Nazi Swastika which Hitler stole from the Indians and perverted. Most of the people of India are of Aryan origin and preserved this ancient Aryan symbol as a part of their culture. In his quest to find a symbol of Aryan pride, Hitler took this symbol from the Indians and completely changed it's meaning.)

Quinoa with Fresh Vegetables and Herbs

Tonight we had a very fast, simple and healthy dinner. It was one of those 'we need to clear out the fridge and we need to eat right away' type of dinners. Since quinoa cooks in only 15 minutes and goes well with all vegetables and herbs (what was filling my fridge), I knew this would be the perfect combination to meet our needs. If you are not familiar with this ancient superfood of the Incas, it is a versatile seed that is usually treated as a grain and can often replace rice or other more familiar grains in dishes. It's quick cooking time and excellent nutrition have made it very popular as of late.

A lot of vegetarians, especially new vegetarians, like quinoa because it is a complete protein and is packed with minerals and nutrients. It is a good source of protein, iron, fiber, thiamin, riboflavin, vitamin B6, folate, magnesium, phosphorus, potassium, zinc, copper, manganese, and selenium. It's also a source of vitamin E and calcium. Quinoa has a low Glycemic Index (GI) ranking. Of course, it's also cholesterol free as all plant foods are, and is low in fat, with no saturated fat or trans fat. I found some of this information by looking at the Self Nutrition Data for Quinoa. You can see the amino acid profile and amounts of each nutrient there.

This is not really a recipe, but describing it in a paragraph didn't feel right so I wrote out the steps I followed to give you an idea of a starting place. Again, this was just a very simple meal so you could really get creative here. I also listed the ingredients I used for a reference point.

Ingredients:
Vegetable bouillon or other vegan bouillon
Chicken curry masala (it's vegan)
Turmeric (1/4 tsp)
Quinoa
Cashews
Assorted vegetables (we had green bell pepper, chilies, carrots, radish greens, lima beans, green peas, potatoes)
Assorted herbs (we had fresh basil, parsley, dill and cilantro)

Method:
1. Dissolve vegan bouillon and spices in hot water.
2. Add half as much quinoa as water, chopped vegetables and herbs (you can save the herbs until the end when it's all cooked if you're not feeling too lazy and hands-off).
3. Boil quinoa, then simmer for about 15 minutes.
4. Toast cashews and garnish finished dish with them.

Near East Roasted Garlic & Olive Oil Couscous

Near East Roasted Garlic & Olive Oil Couscous is one of those "accidentally vegan" products. It seems to be available in just about all of the grocery stores around here. I bought it because it says "cooks in 5 minutes" and that's about all the time I had. Not only does it cook in 5 minutes, but it is very easy to make.

To make it, you only need to combine the couscous and spice packet with boiling water and olive oil (not actually required), wait for 5 minutes, and it's ready to eat. The directions tell you to combine it in a saucepan on the stove, but this time I just boiled the water in my teakettle and poured it over everything because I needed a hot cup of tea anyway and I thought I'd save energy this way. It turns out delicious both ways. You can also cook this couscous in the microwave, which makes it great for cooking in a hotel room (if you have a bowl) or in a dorm room.

One of my favorite things about this product is that it doesn't have a lot of unnecessary packaging and it doesn't have any plastic bags! Lately I have become really aware of packaging and I've been trying to reduce my environmental impact. I do realize that going vegan is the biggest thing you can do to lessen your environmental impact, but there is still a lot I can do. Knowing that there is so much plastic in the ocean makes me sick and I find myself picturing those bird skeletons with undigested plastic pieces in their stomachs when I look at unrecyclable plastic.

My husband will eat couscous, but it's definitely not his favorite thing (which is really surprising to me because he could live on wheat alone). He said this was "really good" which means a lot coming from someone who likes his grains to be jazzed up with vegetables and Indian spices (unless they come in the form of bread.)

I do realize that couscous only takes 5 minutes to cook and you could add your own seasonings, but I thought I'd give this one a try and I am glad I did. You can't chop onion and garlic and roast the garlic in 5 minutes anyway. The Near East Roasted Garlic & Olive Oil Couscous has the convenience most people want nowadays without a giant list of unrecognizable ingredients and a ton of unnecessary plastic bags.

This product makes a great side dish, snack, small meal, stuffing for a squash or vegetable. It's also good with some added ingredients like vegetables, legumes or nuts.  It is totally something I would pack for travel, especially travel to those not-so-vegan-friendly places in Middle America. You could even use the coffee maker to get boiling water if you are staying at a hotel room that didn't have a microwave.

Vegan MoFo may be over, but we'll continue the tradition of the occasional Freaky Friday guest post. This week we get to hear from my friend Amy. Amy and I may have similar taste in food, but we live very different lifestyles. Amy is barely ever home and doesn't get a chance to do much cooking. I thought she could give a totally different perspective than me and, who knew she was such a genius at writing!? I feel like eating everything on this list RIGHT NOW! Without further ado, here's Amy's guest post.

Amy (okay, okay, it's Amy's travel companion, Gracie)

Like many of you, I'm on the go a lot. I usually have a small cooler in my trunk with goodies to munch on throughout the day. Trader Joe's is one of my favorite places to go to find tasty and affordable treats. Here's my top 10 nutritious and delicious finds at Trader Joe's.......:)

1. Trader Joe's Country Pumpkin Spice Granola Cereal
This is one of the seasonal items that the store puts out every fall. It's a great way to wake your taste buds up on those crisp autumn mornings. I like to enjoy this with a cup of cold, unsweetened almond milk. It also makes an energizing and filling snack to nibble on throughout the day.

Trader Joe's Country Pumpkin Spice Granola

2. Trader Joe's Quinoa & Steel Cut Oatmeal
There's nothing like starting your day with a bowl of warm, wholesome oatmeal. Quinoa adds its own unique nutrients, texture and flavor to this breakfast favorite. The brown sugar and maple syrup adds just a touch of sweetness for the perfect morning pick me up.

Trader Joe's Quinoa & Steel Cut Oatmeal

3. Trader Joe's Cultured Coconut Milk
I like to call these yummy little cups of heaven. Each spoonful is creamy, melt in your mouth delicious. I'm partial to the blueberry, but it also comes in vanilla. The healthy probiotics and great taste will make both your tummy and your taste buds smile :).

Trader Joe's Cultured Coconut Milk

4. Trader Joe's Vegetable Masala Burger
These burgers are easy to make on the grill or in the oven. My favorite thing about them is that they can be eaten many different ways. You can go the traditional route and try it on a bun with your favorite condiments. You can also cut them up and eat them with a side of brown or basmati rice. My favorite way is to cut them up and put them in a pita pocket with diced tomatoes and lettuce. This item takes a classic lunch time fav and kicks it up a notch.

Trader Joe's Vegetable Masala Burger

5. Trader Joe's Sweet Potato Fries
I don't know anyone who doesn't love fries. You can think of these as the sweet sister from another mister, of the regular fries we all know and love. They are delectable and loaded with vitamin A. Instead of heading to your local drive-thru, you could just pick up a bag of these and put them in the oven. Crispy on the outside, warm and soft on the inside. Enjoy them with your favorite condiment or all on their own.

Trader Joe's Sweet Potato Frites

6. Trader Joe's Roasted Coconut Chips
Warning: These are extremely addictive. If you're a coconut fiend like me, then these crunchy little treats are sure to satisfy! They can be sprinkled over a salad, dessert, or eaten right out of the bag. Just be sure not to get too close to my bag....(just kidding :)).

Trader Joe's Roasted Coconut Chips

7. Trader Joe's Kale Chips
I love singing the praises of Kale! Trader Joe's really hit the mark with this scrumptious snack. It's chock full of nutrients and TASTE! The combination of spices is nothing short of pure za za zoo.....:)

Trader Joe's Kale Chips

8. Trader Joe's Thai Vegetable Kao Soi
This is the kind of dish that I love coming home to on a cold Michigan evening. The noodles and veggies have just the right balance of sweet and spicy flavors. Crispy noodles are included for that extra bit of crunchy goodness. It can be eaten by itself, with some brown or basmati rice or with your favorite kind of bread on the side. It will leave you feeling warm, satisfied and ready for a night filled with sweet dreams....:)

Trader Joe's Thai Vegetable Kao Soi

9. Trader Joe's Indian Fare Punjab Choley
This is a tasty and inexpensive item to have on hand in your pantry. It can be warmed in the microwave and eaten as is or with your favorite rice and/or bread. It'll make a hearty and flavorful addition to any lunch or dinner menu.

Trader Joe's Indian Fare Punjab Choley

10. Trader Joe's Superfood Pilaf
This is a great item for the lunchbox or for part of a family meal at home. Quinoa, sweet potatoes, and kale that can be microwaved and ready in a few minutes.....SCORE :)! I think this has just the right amount of spices as is, but it can be doctored up with additional spices and veggies to fit almost any palate.

Trader Joe's Superfood Pilaf - Front

Trader Joe's Superfood Pilaf - Ingredients

It's TV Tuesday and I have a recipe I discovered on the food network. This recipe is loaded with goodness. Chickpeas, tomatoes, spinach, garlic, onion, spices . . . It's a nutritional powerhouse. There's not much prep work and not much hands-on time. It's no wonder that it has a 5 star rating with over 150 reviews on the food network website. I knew the first time I made it that this recipe was a keeper. It bridges the divide between east and west because it has some of the spices of the east, but also familiar ingredients to westerners.

I might be partial to soups and stews, but I can't help it. I think it's in my DNA. When I was growing up, we ate a lot of soups and stews. I would say they were our favorite meals. My dad's brother and sister used to laugh about the fact that my dad loved eating soup for breakfast! I didn't realize that this was abnormal. I remember my dad's sister asking if my dad still ate soup for breakfast and laughing when the answer was yes. I made a mental note of that. Huh, this is somehow amusing. Maybe people don't normally have soup for breakfast?

My mom told me just recently that when she was younger, she also wanted to eat soup all the time and was sometimes teased for this. She said that when she met my dad, they knew that it was meant to be because the two ridiculed soup-lovers finally found someone share their passion for soup with. Okay, they weren't really ridiculed - more like lovingly teased from time to time.

I remember being home on weekends and smelling the savory aroma of a fresh, homemade soup or stew cooking on the stove. I can still smell the tomatoes, the vegetables, noodles, beans . . . Both of my parents were great cooks, but I looked forward to the weekends when my dad cooked. I don't know why but it seemed special to have something made by my dad.

I was honestly a little skeptical about the cinnamon in this stew, but I tried it without and it's just not the same. It's also not nearly as good without the spinach either. When I tasted this before and after the spinach, there was a huge difference.

This is a really great meal to warm you up on a chilly day, but I could enjoy it any time of the year.

Recipe:
http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe/index.html

I just made this recipe for the first time, but it was an instant favorite! I couldn't help but share it, especially because I've been talking about it to everyone I've seen lately.

I slightly adapted this recipe from a fabulous blog that has really inspired me in so many ways. I substituted heirloom tomatoes, chili infused olive oil, and Ezekiel English Muffins for the tortillas. I think just about no matter what you do with this recipe, it will still be absolutely delicious! It seems simple, but it is so full of flavor and so healthy! You won't feel like anything is missing when you bite into these!



Easy Roasted Tomato Pizzas with Basil Cashew Cheeze:
http://ohsheglows.com/2012/08/21/easy-roasted-tomato-pizza-with-basil-cashew-cheeze-2012-vegnews-awards/

Where to Find: This recipe calls for Nutritional Yeast (NOT regular yeast!) which can be found at Health Food Stores, Whole Foods Market, and specialty stores. Whole Foods has it in the bulk spices section. Ezekiel English muffins can often be found in the freezer section, near the health foods or gluten free breads.

I was originally going to make a nice, hearty stew today because we've had some chilly nights (and days), but then I checked the weather and saw that it was going to be 97 degrees F (36 C)!! In three short days the high temperature will be 60 F (15.5C) with a low of 46F (8 C). This is Michigan for you, I guess. Anyway, it was WAY too hot for me to cook or eat hot food today so I had to find a no cook dinner.

I decided to make some super easy burritos with salsa verde. I've never made anything with tomatillos before so I didn't even know if I'd like it, but I thought it tasted fresh and delicious. Alone, I thought it could use some more salt, but it was perfect with the chips.


This Salsa Verde recipe is from Food Network. It is very easy and requires only a few ingredients. There were two versions on the show, but I made the raw version. I just put these items in the blender, then mixed it with chopped onion and salt. Click here for the recipe.


To make the meal complete (though I really could have eaten just the salsa verde and tortilla chips), I put together some simple burritos.

I am so excited for the debut post from my sister from another mother (also my husband's cousin), Shriya. I am always thinking about the time she stayed with us for two weeks and we had so much fun sharing laughs and cooking together. She knows a lot of great tips because she studied Hotel Management in India. In India the word hotel means both restaurant and the place you stay when you are on vacation, so she learned a lot about cooking and catering in her classes. Without further ado, here is a little background and a great tutorial from one of my favorite people in the world!!


This is one of my favorite Indian desserts. Shrikhand always takes me to my childhood and I remember the golden time I spent with my family, my uncles, aunts and wonderful cousins! Shrikhand is also special to me because it is the first Indian dessert I made for my husband the first time after we got married (when I was trying to learn to cook.)

This recipe requires some preparation in advance, but it is simple to make. It is a dessert popular in Marathi and Gujarati cuisine, made of strained yogurt. It can also be eaten as a side dish with Indian breads like poori. This is a lighter, healthier, dairy-free version of the typical Shrikhand. It has no cholesterol and is low fat.

Ingredients:

Based on the popularity of my first Grocery Shopping 101 post, I decided I need to post some 101 type meal ideas. Sometimes it can seem overwhelming transitioning to a more plant-based diet or it might seem like you need to make long, complicated recipes. The truth is that you can eat very simple, healthy foods that take little or no prep time.

Not too long ago, we had a get-together with a mixed group of meat-eaters and non meat-eaters. We made a do-it-yourself wrap bar and everyone loaded up on what they liked. Here's my wrap.

Friday night while I was taking care of Buddy, my mom was entertaining guests. She was the only vegetarian among a generally health-conscious and open-minded crowd so she decided to make Lentil Soup and Middle Eastern Salad. She was planning on bringing the leftovers back to my husband and me, but everyone loved it so much that there was nothing left to bring to us! For a few days she's been hearing how good her soup was so we decided to share it with you! Here in Detroit, it is the perfect day for a big pot of soup and I'm sure there will be more days like this coming soon as fall draws near.

Just like Mom's Simple Pea Soup, this soup tastes great the next day so I love to make it on the weekend and divide it up for lunches and dinners during the week. Also like the pea soup, this is great alone or served over a baked potato, rice, quinoa or with bread or crackers.

Ingredients:
1 lb green lentils
8 cups water
3 stalks celery, chopped
2 carrots, chopped
1 large onion, chopped
3 - 4 cloves garlic, chopped
2 bay leaves
1/2 tsp celery salt, or to taste
1/2 tsp garlic powder, or to taste
1/2 tsp onion powder, or to taste
salt and pepper to taste
2 potatoes, diced

Method:
1. Rinse your lentils.
2. Bring lentils and water to a boil.
3. Skim off froth from the top. (This helps eliminate some possible gas)
4. Add everything else, except the potatoes.
5. Let it simmer for 1 1/2 hours.
6. Add potatoes and continue cooking for about 30 minutes.

I was in a local warehouse store and I happened to notice a giant bag of a new-to-me vegetable, Broccolette. It looked like broccoli, but I knew that it must be different somehow or else it would just be called broccoli. I took it home and decided to do a little research on this veggie so that maybe I could figure out what to do with it. I read that it has a slightly sweet, asparagus-like flavor, but I thought it couldn't be true. Nonetheless, I took my inspiration for making it from a favorite asparagus dish I used to get at a local grocery store deli. I have made this several times, but every time using a different amount of EVERYTHING based on how much we have left, the preferences of those eating it, etc. so I'm going to leave it to you to figure out your own measurements. You can't really go wrong here if you know what you like. (And by the way, it really does taste like asparagus!)


Ingredients:
Broccolette
Lemon Infused (or Flavored) Extra Virgin Olive Oil
Crushed Red Pepper, to taste
Garlic, chopped (we use at least 4 large cloves, but we love garlic)
1 lemon
salt

Cooking Time:
Keep in mind that this whole process should take you maybe 10 minutes. Do not overcook.

Method:
1. Put a little bit of water at the bottom of a pot - maybe 1/2 inch, depending on how much you're cooking. (I use my stockpot because it's very tall, but not too wide at the bottom and you're essentially going to steam the brocolette, not boil it.) Put your washed brocolette into the pot, turn it on medium-high and put the lid on.
Note: Could you use a steamer? Absolutely, but that means more dishes and this is the quick and easy method so I don't.

2. Check the broccolette after a couple of minutes. You want it to be bright green and just tender crisp. Even if you're making a lot, it shouldn't take more than 5 minutes or so. Do not overcook.

3. Once it's bright green and tender crisp, drop it into an ice bath to stop the cooking process and keep it's beautiful color.

4. Rinse out your pot and return it back to the burner.

5. Turn the burner on medium heat and add enough olive oil to almost cover the bottom of the pot.

6. Add crushed red pepper flakes.

7. Add garlic. Saute for a couple of minutes.

8. Add broccolette and stir constantly for a couple of minutes. (You are just trying to infuse it with the flavors you have in the pot already and get the broccolette warm again. Do not overcook.)

9. Squeeze some fresh lemon juice on, mix.

10. Add salt and serve.