A Dietary Tune Up

Every once in a while I like to reevaluate my diet. Following the last diet shake down I began incorporating more lentils and beans. So far this round my focus is to cutting back on the things that aren't "good" for me. I love coffee but caffeine is not my friend. I love the smell of fresh ground beans in the morning. I love to watch as I pour the black elixir in to my hot almond milk. Not drinking coffee is not an option which has lead me to decaffeinated beans. I can have my coffee time without the unnecessary buzz. It's one small step towards a more balanced me.

Q & A

1. Favorite non-dairy milk?

Unsweetened Vanilla Soymilk. I’m a rebel. Next would be Unsweetened Chocolate Almond Milk.

2. What are the top 3 dishes/recipes you are planning to cook?

Aloo Gobi
3 bean Chili and corn bread
Tofu Scramble and “sausage”

3. Topping of choice for popcorn?

Good Olive Oil, a dash of sugar and kosher salt. I haven’t jumped on the Nutritional Yeast train just yet. .

4. Most disastrous recipe/meal failure?

Vanilla cupcakes. I swear I can bake just about anything but vanilla cupcakes are always epic fail. .

5. Favorite pickled item?

Relish, but I don’t have it in the house. I don’t think I’ve eaten relish in at least three years.

6. How do you organize your recipes?

My mum gave me a recipe binder for Christmas but honestly I think I have written in it only a couple of times.

7. Compost, trash, or garbage disposal?

I would love to compost, I garbage disposal. I don’t have much trash.

8. If you were stranded on an island and could only bring 3 foods...what would they be (don't worry about how you'll cook them)?

I’d take chocolate chip cookies, hummus and kale.

9. Fondest food memory from your childhood?

Breakfast with dad in my K-12 days. We were and are early birds so it was all about pre dawn Malto meal, or rice weekdays and donuts or pastries weekends.

10. Favorite vegan ice cream?

Soy Delicious PB and Chocolate.

11. Most loved kitchen appliance?

It’s a tie between the blender and coffee maker.

12. Spice/herb you would die without?

Cilantro

13. Cookbook you have owned for the longest time?

San Francisco A la Carte and Vegan Planet

14. Favorite flavor of jam/jelly?

Black Currant

15. Favorite vegan recipe to serve to an omni friend?

Quinoa salad ( It is a punk version of a Mexican tabouli.

16. Seitan, tofu, or tempeh?

Tofu is king in my crib.

17. Favorite meal to cook (or time of day to cook)?

Mid mornings

18. What is sitting on top of your refrigerator?

A houseplant and bottled water

19. Name 3 items in your freezer without looking.

Sliced mangos, blood orange sorbet and gimme lean sausage.

20. What's on your grocery list?

So far, mint, onions, potatoes, currants

21. Favorite grocery store?

Locally, Natural Grocers, awesome produce section, which is 100% organic. I get most of my staple items there. I do go to Whole Foods on occasion.

22.Name a recipe you'd love to veganize, but haven't yet.

My mum’s “White Enchiladas.” I know its possible but it seriously the amount of fat in them would make a cardiologist freak.

23. Food blog you read the most. Or maybe the top 3?

Dallas Vegan
Vegan Yum Yum
Lonestar Vegan

24. Favorite vegan candy/chocolate?

Dark chocolate with almonds and cranberries, or espresso beans.

25. Most extravagant food item purchased lately?

? Oogave Soda, again I’m a rebel :P

26. What foods are you embarrassed about liking?

Hmm can’t think of anything really. .

Your turn!

Vegan Pantry

I will make a shopping list.
I will come home with more than Perrier, mangoes and chocolate.
I will actually plan next weeks dinner menu.

My mom’s is better

I live in Texas the land of Tex-Mex, Southern style BBQ and Miscellaneous Fried things. I was taking a back by the differences between by Northern California culinary background and the standard Texas mélange. I’ve been to good restaurants and bad restaurants since returning to the land of my forbearers, however there are just some things that consistently come up short in the culinary department.

Everyone loves Mexican American cuisine. It’s everywhere. I can’t throw a rock without hitting a Mexican restaurant. 9 times out of 10 I leave a Mexican Restaurant whispering these words, “my mom’s is better.” I’m not being overly loyal or sappy, like my mom’s tofu casserole beats your mum’s tofu casserole, not in the least. It is an absolute truth that my mom’s better. I'm going to call my mom later and find out what she puts in her tomatillo sauce.