Monday, December 8, 2014

Weekly Meal Prep

Every Sunday I prepare meals for the upcoming work week. Typically, it takes about 2 to 3 hours depending on how simple or complex (meaning how ambitious I feel) the meals are. 

This past Sunday I attended my first Vegan Cookbook Club (will post before the holiday), which required cooking, commuting, and attending the event. Therefore meal planning got pushed back until today. 

Here's a photo essay of what I made. *Bonus dry erase menu included at the bottom. This allows me to remember what's in the fridge before opening it to save energy. 
Sesame Tofu Green Salad
Pesto Tempeh Salad

Vegan Boca Chicken Salad 

More salads 

What are your meal plans for the week? 

Leave a comment and share what you're making. 

Enjoy the week!

Saturday, December 6, 2014

Just Because

Giving a little gift to someone just occasion necessary. 

Tuesday, December 2, 2014

Classic "BLT"

Sometimes you just crave a sandwich.   Here's my version of the classic "BLT"...
(Organic red onion, Upton's Natural Bacon Seitan, sliced heirloom tomatoes, romaine lettuce, Veganaise, and whole grain toast)

Wednesday, September 10, 2014

Homemade Cranberry Granola Bars

After reading the new issue of Runner's Magazine, I came across the fuel section, which highlighted 4 recipes for homemade granola bars. I've been wanting to make my own for a while and therefore I chose to make the simplest recipe.

These bars have only four basic ingredients (dried cranberries, roasted nuts, dates, and unsweetened shredded coconut). I used a variety of nuts since I love a mix. I used what I had on hand in my pantry---walnuts, almonds, pecans, and toasted pumpkin seeds. 

About 1 cup of each basic ingredient and pulse in a food processor. Next, add one or two tablespoons of water to the mixture and pulse again. Transfer to a baking dish. Press with the back of a spoon to flatten and refrigerate for up to an hour. 

Makes 16 Bars. 

Review of Veg Dim Sum

To start my first post for veganmofo2014, I'm going to finish my follow up post as promised.  

One of my favorite places to eat on Sundays (at least once or twice a month) is Vegetarian Dim Sum House on Pell St. In Chinatown, NY. 

There are always three staple items, which are must haves and they are:

Turnip Cake

Buddhist Rolls

Vegetarian Duck Appetizer (Large) 

And then a couple new dishes. This time I tried a noodle soup and the mock roast pork buns. 

Oh and the dumplings...

Always a great meal at VDSH. 



Saturday, August 16, 2014

Veg Dim Sum

Full review later tonight. Off for a sunset run along the Hudson. 

Mid-afternoon Green Juice

What does one do before vegetarian dim sum? Make a fresh homemade juice!  Today's juice consists of organic Kale (both curly and Lacinata), organic Fuji apples, and local Kirby cucumbers from the farmers market. Next up, stay tuned for my pre-8 mile run meal in Chinatown, NYC. Headed to my favorite vegetarian dim sum place for all things dumplings, rice rolls,and turnip cakes! 

Leaving you with a few shots of my green juice which I call....The Rejulenator

Saved the leftover juice for a cool post run drink! 

Happy Saturday! 

Julie aka @eastvillageveg

Sunday, April 6, 2014

Miss Rachel's Pantry - Philadelphia, PA

While taking the bus back to New York City from dinner at Miss Rachel's Pantry last week, I kept thinking about the lovely dining experience I had at this cozy spot in South Philadelphia.  Upon arrival, we were greeted with warm service, which continued throughout the evening. MRP is a much-talked-about place serving a communal farmhouse table dinner with simple, but beautiful decor, specializing in local vegan fare.

Chef Rachel Klein began in her small kitchen back in 2007 .  Since then, Rachel has been making homestyle meals for pick up or for delivery to many areas around the city.  MRP has grown to include, not only the meals at home, but full service catering for special events, the weekly farmtable  dinner, and now cooking classes!  Visit the website for more detailed information. 

Dinner at the Pantry begins at 7:00 pm.  Rachel serves a 4-course pre-fixe vegan tasting menu.  The menu changes weekly, with two options for each course.  There were six of us in our party and we decided to get three of each course.  This way we could sample the entire menu!

I began with the Walnut-Tempeh Slider Trio.  The dish had a bottom layer of sweet BBQ sauce, then topped with three small sliders, finished with homemade pickles and fresh sprouts.  A nice start to the evening.

Walnut-Tempeh Slider Trio
 (homemade pickles & sweet BBQ)

 Next, I couldn't wait to try the empanadas.  I've made empanadas from scratch at home before and totally understand the labor of love that goes into making these little scrumptious pockets.   When the dish arrived, I could smell the savory aroma coming from the filling.  The empanadas were filled with grilled seitan and topped with a house-made chipotle cream.  A nice crunchy cabbage slaw accompanies the dish to give it the perfect balance of texture.  One of my favorite dishes of the evening!
Grilled Seitan Empanadas
(Chipotle cream sauce and cabbage slaw)

Our second course included both a salad and a soup. This wasn't your ordinary soup and salad.  Let me start with the lemony Caesar.  Just the right amount of dressing to coat the greens, this dish was simple, but tasty.  Served with seared tofu croutons and a sprinkle of fresh ground black pepper. 

Lemony Caesar Salad
(Green leaf and tofu croutons)

Then came the bisque. OOOOHHHHHHH the best bowl of goodness I've had in a while!  To be honest, I'm not the biggest fan of celery, but Rachel did some magic in her kitchen.  The celery-yukon gold bisque was definitely my favorite dish of the night. The velvety creamy soup was smooth and delicious.  The bisque also had griddled apples, which gave a touch of sweetness and finished with toasted coconut.

Celery-Yukon Gold Bisque
(Griddled apple & smoked coconut)

After our second course came the Grilled Tempeh and Macadamia Ravioli.  I enjoyed the smoked brussels sprouts and the creativity of the crispy carrots.  The tempeh was seared nicely and had a wonderful nutty flavor.

Grilled Tempeh: Mustard-maple gravy
(Smoked brussels sprouts, black garlic aioli, & crispy carrots)

Another dish that intrigued me was the ravioli.  The maiitake mushrooms, sunflower shoots, served in caramelized onion butter sauce had me coming back for seconds and thirds.

Macadamia Ricotta Ravioli
(Seared maiitake, sunflower shoots, and caramelized onion butter)

To finish a selection of two sweets from the menu including a fabulous chocolate cake with avocado-cocoa frosting, chocolate covered espresso, and fresh berries.  From the luscious chocolate to the sweet berries, this dessert was spot on.  (Fair trade coffee with non-dairy milk in the background)

Flourless Chocolate Cake
(avocado-cocoa frosting & chocolate covered espresso)

I also really loved the tiramisu layered cake with coconut-cashew cream.  Soft, moist, yet rich and oh so satisfying.

(coconut-cashew cream, chocolate-covered espresso)

Dinner Menu

House Bread with Rosemary Butter

Table Setting 1

Table Setting 2

Wall Decor 1

Wall decor 2

If you ever have the chance, make a reservation in advance to dine with Rachel and her wonderful staff.  We will be back for sure!  

The lovely Chef Rachel 

1732 W. Passyunk Ave. 
Philadelphia, PA.

Sunday, February 23, 2014

Vedge Restaurant Philadelphia, PA.

The husband and wife team of Rich Landau and Kate Jacoby have been garnering a whole lot of buzz since opening in 2011.  Their vegetable restaurant is inspired by fresh and locally sourced ingredients. When dining at Vedge, there is always something new and exciting to try off of their menus including the Vedge bar (cold plates), hot kitchen, dirt list, and desserts. 

Whenever I travel to Philadelphia, I try my best to dine here.   Luckily, I was able to snag a last minute reservation.  *Tip-Book in advance.  However, if you are not able to, they also except walk-ins earlier in the evening.  

On a recent visit, rather than order your typical appetizer and entree, I sampled many items on their seasonal menu.  At Vedge, it is suggested to order 2-3 plates per person (tapas style). Although there were two of us dining, we ended up ordering 9 plates!  It was my friend's first time dining here and she loved it.  I suggest you go if you haven't tried it yet.  Be sure to order the roasted golden beets and the fingerling two favorites. Also, save room for dessert.  Pastry Chef and co-owner Kate Jacoby was recently nominated as James Beard Foundation 2014 Outstanding Pastry Chef (Semifinalist)...Congrats Kate! She wasn't the only one...Chef Rich has a nomination as Best Chef Mid-Atlantic. What an honor and achievement. I hope you both win!  Take a peek at their lovely creations below.

The Vedge Bar

Salt Roasted Golden Beets
(avocado, smoked tofu, capers, creamy cucumber, seedy rye)

Winter Chopped Salad
(green goddess, cured olive, pumpernickel)

From the Dirt List

Grilled Black Kale

Brussel Sprouts
(shaved and grilled, smoked mustard)

Nebrodini Mushrooms "Fazzoletti"
(basil, olive oil, charred tomato)

Fingerling Fries
(creamy worcestershire)

Spaetzle with turnips

 From the Hot Kitchen
Eggplant Braciole
(smoked eggplant, cured olive, sicilian salsa verde)

 From the Dessert Menu
Sticky Toffee Pudding
(brown sugar date cake, smoked pecan ice cream)

Even after a full meal, I can't wait to return.  Until next time, I'll try and make my way through their new cookbook. Thanks Karen!!!