Zojirushi Rice Cooker

Neuro Fuzzy Zojirushi

For dinner tonight, I trusted my rice cooker to help me prepare a meal in no time. Did it do the job? Why yes indeed, it did. In twenty minutes (quick cooking option), I had perfect, fluffy white rice.

I can't just have plain white rice for dinner, therefore, I made sweet and sour vegetables. The ingredients for this dish included mushrooms, snowpeas, tomatoes, vegan chicken, pineapple, onions and garlic. If you want to make the dish spicy, just add a little siracha and you're all set.

Kappa Maki

For dinner tonight, I made two cucumber rolls (Kappamaki). The rolls were served with low-sodium tamari and seaweed salad.

Melon and Cherries

Fresh fruit for the week!

Summer Vegetable CousCous Recipe

Summer Vegetable Whole Wheat CousCous with Vegan Chicken

Whole Wheat CousCous (1 cup)
Crimini mushrooms
Zucchini
Grape Tomatoes
Pinenuts (lightly toasted)
Vegan Chicken I used this brand (http://www.vegieworld...)
Fresh Parsley

Seasoning:
Extra Virgin Olive Oil
Nutritional Yeast
Garlic Powder
Dried Parsley
Salt
Fresh Ground Black Pepper

1) Bring 1 and 1/2 cups of water to a boil (drizzle in a little olive oil and sprinkle a pinch of salt). Add 1 cup of dried couscous and stir until water comes to another boil. Turn off the heat, remove the pot to another burner and cover with a lid. Let the couscous sit for 5-7 minutes. (See this post)

2) Meanwhile, chop all of the ingredients

3) Next, add olive oil to another pan and saute mushrooms first, then add zucchini. Once the zucchini is cooked, add the grape tomatoes, pinenuts, vegan chicken, and fresh parsley.

3) Fluff the couscous with a fork. Add the seasonings to the couscous, then fold into the veggie mixture. Add additional salt and pepper to taste. Enjoy!!

On a different note, need new ideas for making salad? Then check out this article I just came across by Mark Bittman (NY Times) titled 101 Simple Salads for the Season (mostly vegan).

NYC Vegan EatupTown Picnic Potluck

This afternoon, I went to a wonderful picnic potluck at St. Nicholas Park here in NY. After a long ride on the subway, it was time to EAT!!!

The great vegan feast! (Clockwise from the bottom: broccoli/cauliflower/cabbage slaw, Multi-grain tortilla chips and homemade guacamole (Thanks Betty!), orzo/beans/rice, summer vegetable whole wheat couscous with vegan chicken (I made this one), green lentil salad, fresh berries (blackberries, strawberry and blueberries), chocolate cake, tofu/broccoli with pasta, quinoa with apples, tomato salad, mint tea, ginger/carrot and sesame noodles, medjool dates,black bean salad, blueberry/radicchio/romaine/peas and onions, haricot vert with chickpeas and fresh oranges.

All of the attendees brought a vegan dish (enough to share for at least 8 people). Undecided on what to bring, I searched through my vegan cookbook collection for inspiration. I finally settled on making a summer vegetable couscous.

Summer Vegetable Whole Wheat CousCous with Vegan Chicken

More pics...
Carrot ginger sesame noodles

Tomato bean salad
More pics...

And more...

Broccoli Slaw

My plate: Green Salad, ginger sesame noodles, tofu broccoli pasta, bean salad, and guacamole with chips.

Everyone was asked to bring their own reusable plate, utensil, and cup. Therefore, I brought my laptop lunch container, which was perfect for the potluck!

Leftovers that I brought home.

Great food, great people, and lots of fun. Next post...the recipe for my Summer Veggie CousCous:)

Lastly, at the picnic, I found out about a great opportunity to participate in a cooking competition called the Veggie Conquest Challenge.

To participate in the Veggie Conquest Challenge #1 click here. I think I'm going to try it:)