Quinoa & Peas (2x) with Citrus Dressing

Quinoa & Peas (2x) with Citrus Dressing
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

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Nope, this is not another peanut butter dish instead let us swap one great source of protein for another. Cue in the Quinoa! Fluffy quinoa contains all 9 essential amino acids and has been deemed a complete protein. This recipe is filling and refreshing and great for the summer. I have two kinds of peas in this recipe (I ❤ peas) but you can swap for so many other recipes like another love of ours, broccoli. Enjoy!

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Ingredients:
(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

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-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

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Quinoa and Peas with Citrus Dressing

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:

(16oz) or 2 ½ Cups Peas, steamed
(12oz) or abt 2 ½ Cups Sugar Snap Peas, steamed
1 Cup Quinoa, cooked
7 Scallions (white/light green parts only), chopped
½ Tsp Course Ground Pepper
½ Tsp Salt
1 small handful Fresh Curly Parsley, chopped

Citrus Dressing:
Juice of ½ Lemon
Juice of ¼ Grapefruit
1/3 Cup Extra Virgin Olive Oil (good quality)
½ Tsp Course Black Pepper
½ Tbsp Sugar
¼ Tsp Salt

Directions:
-Prepare quinoa according to package or see directions here. During the last 5 minutes of cooking add scallions – during steaming.

-For Dressing: whisk ingredients together to combine and toss with quinoa and peas.
-Add salt/pepper, parsley and optional (coconut bacon) – [see recipe here] to taste. Enjoy!

Memphis Taproom Phila. PA ~ Restaurant Review

Memphis Taproom
2331 E. Cumberland St. Philadelphia, PA 19125
(215) 425-4460
Located in the Kensington section: Border of Port Richmond & Fishtown neighborhoods.

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Just to quote myself again from my Coconut Bacon post,

[“The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club”]

I would categorize this restaurant as a dive. I know people go for the beer (hence ‘Taproom’) and they have a beer garden too, but we went for the food! Although having no vegan entrees they do offer vegan sandwiches and appetizers on their menu. The Smoked Coconut Club (Grilled Lemon Garlic Tofu, Smoked Coconut with Tomato Herb Mayo) is truly divine. A favorite amongst vegans and non-vegans alike. I’ve had their Spaghetti Sandwich (Lentil Meatballs, Marinara and Vegan Mozzarella – Daiya) in the past also.
My brother is getting married soon and Saturday morning was his future wife’s surprise Bridal shower. These past few weeks have been hectic with preparations – centerpieces, décor etc. The bridal shower was a success, Breakfast at Tiffany’s themed! Everything was beautiful. Given the theme and the time of day, brunch was offered. There were no vegan selections for Jasmine and I, however, since the guys were hanging out at my brothers until the shower was over it turned out to be the perfect opportunity for us to hit up Memphis Taproom before heading home.
This was my first time trying the Hummus (Hefe-Weizen Hummus) served with Grilled Pita, Carrots, Cucumbers, Kalamata Olives sprinkled with Sumac. The hummus was amazing, warm, flavorful and devoured very quickly (evidence below)…we stopped eating for a moment when I remembered to photograph it. 🙂
(Excuse the cell phone pics :-/)

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Although I’ve recreated this sandwich in the past…I don’t have any pics today to share of my creation, however, combining a few of my prior posts you can easily re-create a similar sandwich.

Coconut Bacon:
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Baked or Grilled Tofu:
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Try with my Russian Sauce (Although I have tried my hand at the Tomato Herb Mayo)
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If you’re in Philly check out the Memphis Taproom! Enjoy.

Iceberg Wedge Salad with Creamy Italian Dressing – Vegan

Iceberg Wedge Salad with creamy Italian Dressing
(Serves 4 – 1 Head Lettuce) Vegan, Gluten-Free
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Iceberg lettuce is regularly accused of being boring and bland. Usually hidden in a burrito or wrap, maybe chopped in a salad or placed on top of a taco. But Iceberg has great potential, it can be luxurious and classy. If you’re looking to change your seemingly boring salad, next time try a wedge salad! I love this recipe because it is very simple but looks fancy. Partnered with a creamy classic. This Italian dressing is magnificent. It’s pretty bold to say something is the ‘best’ but this salad dressing is supreme! Enjoy!

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Ingredients:
Iceberg Lettuce
Cherry Tomatoes, quartered
Red Onion, sliced thin
Walnuts, chopped
Cucumber, diced
Capers
Chives
Coconut Bacon, optional (Find Recipe Here)

Directions:
-Remove outer layer of Iceberg lettuce and cut in half. Cut out core of lettuce and then cut in half.
-Rinse under cool water and drain on a paper towel until ready to serve.
-Add toppings and dress salad. That’s it!

Creamy Italian Dressing – Vegan
(Makes 2 Cups) – Vegan / Gluten-Free
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Ingredients:
1 Avocado, pitted
½ Cup Vegenaise
2 Tbsp Nutritional Yeast
5 Basil Leaves, chopped roughly
2 Tbsp Apple Cider Vinegar
¼ Cup Extra Virgin Olive Oil
Juice of ½ Lemon
2 Tsp Dijon Mustard
2 Tbsp Raw Blue Agave Nectar
½ Tsp course Black Pepper
½ Tsp Sea Salt
½ Tsp dried Oregano
½ Tsp Italian Seasoning
½ Tsp Smoked Paprika
2 Garlic Cloves, minced

Directions:
Combine all ingredients in food processor until creamy. Refrigerate any unused portion. Enjoy!

Note: Raw Option for this recipe – omit Vegenaise and replace with another Avocado.

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Mofongo (Fried Plantain Dish)

Mofongo (Fried Plantain Dish)
(Serves 4) – Vegan / Gluten-Free (using GF Panko or omit)

Vegan Mofongo with Coconut Bacon

Vegan Mofongo with Coconut Bacon

Mofongo is another classic Puerto Rican dish made with plantains and typically made with Chicharrón (Fried Pork Skins aka Pork Rinds). I’ve never had chicharrónes, so I can’t say that I know what they taste, which means I’ve never had Mofongo in its traditional form with pork. Mofongo is typically also made using a pilón (wooden mortar and pestle). Since I realize not many people may own a pilón, let alone know what it is, this recipe is made without using one. However, if you have one use it, since a pilón is made of wood over time it absorbs the flavors of the ingredients that have been prepared in it over the years (mashed garlic, olive oil etc.) this in turn will enhance the flavor of your dish. Have you ever chopped up garlic on your wood cutting board, and then washed it and it still smelled like garlic afterwards – similar concept. Since this version is already omitting the pork and not using a pilón either, I wanted to maintain the concept. You can surely just mash everything up in a bowl instead of the cutting board, however, since I took the time to make the garlic into a paste I want to be sure to incorporate all that flavor from the cutting board so I mash the plantains first on my cutting board into the garlic before transferring into a bowl to combine the remaining ingredients. I absolutely love how garlicky this recipe is.
Vegan Mofongo
Ingredients:
Tostones (Prepared using 4 Plantains)
2 Cups Coconut Bacon, see recipe
9 Garlic Cloves, mashed
2 Tbsp Extra Virgin Olive Oil
½ Tbsp Salt
1 Cup Vegetable Broth
1/3 Cup Panko Bread Crumbs + 1 Tsp Liquid Smoke, Optional

Directions:
-Prepare Tostones – see recipe here.
-If using pilón – mash garlic, olive oil and salt then add Tostones (about 6-8 per person).
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-Without a pilón – begin by chopping garlic on cutting board, once chopped add olive oil and salt and continue mashing into a paste. Continue passing your knife in a dragging motion.
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-Divide garlic evenly on cutting board. With a potato masher begin mashing tostones into garlic (about 6-8 pieces per person).
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-Once mashed transfer to bowl and combine with remaining ingredients. I divide up evenly, for example ¼ cup broth per.
-Toast panko over medium heat in a dry pan for a couple minutes until lightly toasted, fold into mofongo mixture.

-Remove from bowl and form into a ball, serve as a side or main entrée.

Variation:
-Instead of using completed flattened tostones. Fry plantains 1-inch pieces about 7 minutes on each side and mash/incorporate from there with remaining ingredients.
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-Once all ingredients have been incorporated you can fry a second time the completed mofongo ball for a couple minutes.

Coconut Bacon!

Coconut Bacon!
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The first time I ever realized that coconut ‘bacon’ was even a thing was at a restaurant in Philly called the Memphis Taproom when I tasted their vegan sandwich called the Smoked Coconut Club! This sandwich is so incredible and was even featured on the Food Network’s show Diners, Driver-Ins & Dives. Seriously, if you are ever in Philadelphia, try this sandwich, they actually use a smoker to smoke their coconut. Since that experience years ago, I was inspired to make coconut ‘bacon’ myself, however, using smoked flavoring instead of an actual smoker. Since then I’ve added it atop my black bean burgers, put it in my version of Spaghetti alla Carbonara, in Mofongo and even attempted to recreate the Taproom’s Coconut Club.

Ingredients:
2 Cups Coconut Flakes
2 Tbsp Tamari Soy Sauce
2 Tbsp Liquid Smoke (vegan friendly)
1 ½ Tbsp Maple Syrup or Agave
½ Tsp Smoked Paprika

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Directions:
-Preheat oven 350 degrees.
-In a large bowl combine all ingredients.
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-Place coconut flakes on baking sheet and toast for 10-12 minutes. Shake or flip halfway through so they bake up evenly.
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Let them cool.
I’ve ran out of Maple syrup in the past and have made this with Blue agave and it came out okay too. Enjoy!

Spaghetti alla Carbonara – Pictured below.
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