Wednesday, April 29, 2009

Banana Muffins

I was in a baking mood and decided to make banana muffins. This recipe turned out better than I had expected.  You can find the recipe here.  I made one change, which was instead of the 1/4 cup of vegetable oil, I used 1/4 cup of organic unsweetened applesauce. For variations, try topping the muffins with chocolate chips, shredded coconut or walnuts.  

Monday, April 27, 2009

Berry Smoothie

A smoothie is a typical post workout meal.  Today's smoothie is made with:

1 Banana
frozen wild organic blueberries
frozen organic strawberries
frozen pineapple tidbits
unsweetened ricemilk

soy protein powder

Combine the first 6 ingredients in a blender, mix until smooth. Then while the blender is still on, add the protein powder and blend for another minute.  The result is a healthy, refreshing and delicious smoothie!

Sunday, April 26, 2009

Soba Noodles with Tofu

Soba is a Japanese noodle made from buckwheat flour, which can be prepared in a variety of ways.  You can served them chilled in a salad, with a dipping sauce or hot in a noodle soup.  I prepared chilled soba noodles with a peanut-tahini-miso dressing.  For the recipe I used the following:

soba noodles (cooked according to package directions)
tofu (drained and pressed for an hour)
toasted sesame seeds

1 TB peanut butter
1/2 tsp. sweet mellow miso
1/2 tsp. tahini
1/4 tsp. soy sauce
4-5 TB water

1. While the soba noodles are cooking, I prepare the tofu.  Pan-sear the tofu until slightly brown.  Then cut the tofu into small cubes and place them aside to cool. 
2. Drain the soba noodles and run cold water over the noodles for about a minute.
3. Next, julienne carrots and prepare the dressing.  
4 For the dressing, mix the the peanut butter, miso, tahini and soy sauce in a small bowl.  The result will be a paste.  Then add the water and carefully stir until well combined. 
5. Place the cooked soba in a large bowl and drizzle the dressing over the noodles.  Add the carrots, tofu and top with toasted sesame seeds.  Enjoy!

Friday, April 24, 2009

Homemade Fajitas and Dessert!

The other evening, I was craving mexican food.  I decided to try and re-create a dish that I had at a restaurant. The entree was called Fajitas Vegan o Pollo.  My version of this appetizing meal consisted of:

seitan, mushrooms and onions...

avocado, romaine and cilantro...

mexican rice, refried beans and roasted potatoes.

Lastly, here is the meal served with warm corn tortillas. For dessert, I was thinking of having this sinful Vegan Coconut Doughnut from Atlas Cafe and Bakery on 2nd Ave btwn 4th and 5th St.  However, I was too full and saved it for the next day.  Mmmmm good.

Tuesday, April 21, 2009

My First Post!

The East Village Vegan is a blog about delicious homemade food, vegan products, and restaurant reviews in and around the East Village.  For my first post, I would like to share a product review.

Eco Planet Organic Crackers -Cheddar (Non-Dairy), Vegan Friendly

These crackers are light, crispy and tasty.  They are better than Pepperidge Farm Goldfish crackers and BETTER FOR YOU.  Eco Friendly Crackers are low in sodium, have no hydrogenated oils, no trans fats and no saturated fats.   I found these at the local Co-op on 4th St between 1st and 2nd Ave.  Stay tuned for my next post about Vegan Coconut Doughnuts and homemade fajitas.