Archives for posts with tag: vegan food

Having a long distance relationship can obviously be a bummer some times- this Valentines Day I will be frantically packing for a work trip to Honduras instead of having a romantic date. What I will say though, is that it can be super refreshing to get out of town for the weekend on a regular basis. This weekend was no exception. The cheesy nature of valentines-y things is not exactly my cup of tea, so enjoying a relaxed yet eventful weekend with my guy was the perfect substitute. This weekend literally encapsulated my favorite things:

1. VEGAN BENEDICT : I love eggs benedict (vegan, regular, whatever I can get..) so I was super stoked on this amazing breakfast that Michael made me. We used organic onion bread from Nantucket instead of english muffins and it was so. freaking. good.  I may be posting this just so that I am sure to save the recipe..

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2. LAKE MICHIGAN : Visiting the lake is always amazing. But right now with the snow and waves frozen into heaps it was a totally new experience for me. We ran around on the snow/ice mounds until we were frozen little popsicles.

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3. BEER : We tried Michaels home brew nut brown ale this weekend (I helped him make his first batch last time I was in Grand Rapids) and we also visited New Holland, Grand Rapids Brewing Co, and Stellas. New Holland is a staple, but it was my first time to the new Grand Rapids Brewing Co. It was packed, and the beer was actually super on point. It’s awesome to see how many breweries in Grand Rapids are thriving. Stellas is an awesome vegan friendly restaurant and bar that boasts over 200 whiskeys and GQ’s title of  best burger in America.

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4. COFFEE : There are some great coffee options in Grand Rapids. Rowster and Madcap are the ones to hit up! No one makes a cap quite like Rowster.

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Aaaaaaand of course, I enjoyed some great hockey and spending time with my amazing boyfriend.

// Megan //

If you know my boyfriend at all, then you probably know about his vegan pizza obsession. It’s his favorite thing to whip up on the fly, especially because both of us usually have all the ingredients on hand. The best part about pizza is the endless possibilities, here are just a few of the pizzas we’ve done recently:
Fried Veggie Pizza:
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Taco Pizza! We used guac as sauce, and topped with taco tempeh, daiya, black beans, and cilantro.

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SO, the thing that makes these pizzas especially good is the homemade crust. And it’s fast, too! What you’ll need:

1/2 cup warm water
1 tbsp fast rising yeast
1 tsp salt
3/4 tsp garlic powder
2 tbsp vegetable oil (any oil will work)
1 1/4 cups flour

If you don’t have a rolling pin, you should double this recipe (it’s tough to spread otherwise). I recommend using a fork for these next steps… Mix warm water and yeast in a mixing bowl. Mix in salt, garlic powder, and oil. Mix in flour. At this point, use your hands to continue mixing the dough. Now you can either let the dough sit and expand, or you can just go for it. Either way works.

Once you spread the dough, top with whatever you want, and cook in the oven at 400°F. Should take around 10 minutes to cook (maybe more, maybe less). Just make sure the crust is firm and the bottom doesn’t burn.

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Look at the happy pizza bb!

Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.

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What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!

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