My Current Obsession: Broccoli Sprouts

Source: mymadisonbistro.com

I know – “broccoli sprouts” sound gross. I used to think so, too…until I tried them in a sandwich.

You see, I bring lunch to work pretty much every single day. Nine times out of ten, my lunch is a sandwich, with chips and a pickle on the side. Get crazy, right? But my lunch isn’t as routine as it sounds – I love mixing up what’s inside my sandwiches, and I even mix up the bread that I use fairly frequently (I’m currently on a wrap kick right now. Again...get crazy).

Z and I didn’t even think to buy broccoli sprouts – which can be purchased in the produce section of most grocery stores – until a friend visiting from NYC made us a sandwich with sprouts in it. For some reason, the sprouts just made the sandwich. They were crunchy and delicious, and just added a nice texture. Since that day (which was about 4 months ago), we’ve been buying broccoli sprouts every week.

Apparently, broccoli sprouts are also healthy for you: According to sproutpeople.com, broccoli sprouts contain 50 times more antioxidants than broccoli heads. Boo-yah.

Oh, and if you do decide to use broccoli sprouts in your next sandwich, hummus also makes a killer sandwich condiment. Just sayin’.

Do you bring lunch to work everyday, or are you a take-out person?

Vegetarian Ventures: Tofu Parmigiana

We finally have a kitchen, which means I can start posting recipes can. Good recipes. Like this one!

An old friend from high school - and fellow vegetarian - has been kind enough these last few months to send me new vegetarian recipes she's tried and loved. All of the ones she's sent me have tasted/looked great, but this last one is in a league of its own. It also happened to be the first meal we cooked in our new place.

Oh, and for the omnivores - you won't miss the chicken with this dish. I promise you.

Tofu Parmigiana
Yields: 4 servings
Original source: Unknown
-1/4 cup plain breadcrumbs
-1 tsp Italian seasoning
-1 14-ounce package extra-firm tofu, drained
-1/4 tsp garlic powder
-Salt and pepper, to taste
-2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
-1 small onion, chopped
-8 ounces white mushrooms, thinly sliced
-1/4 cup grated Parmesan cheese
-3/4 cup prepared marinara sauce
-Crushed red pepper flakes
-1/2 cup shredded part-skim mozzarella cheese

Directions:
1.) Combine breadcrumbs and Italian seasoning in a shallow dish. Cut tofu lengthwise into four "steaks" and pat dry. Sprinkle both sides of the tofu with garlic powder, salt and pepper, and then dredge in the breadcrumb mixture.

2.) Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to brown, about 3 minutes. Add mushrooms and cook until they release their juices and begin to brown, 4 minutes more. Transfer to a bowl.

3.) Add the remaining 1 tablespoon oil to the pan. Add the tofu steaks and cook until browned on one side, about 3 minutes. Turn over and sprinkle with Parmesan. Spoon the mushroom mixture over the tofu, pour marinara over the mushrooms, add crushed red pepper, and scatter mozzarella on top. Cover and cook until the sauce is hot and the cheese is melted, about 3 minutes. Serve (preferably with garlic bread and whole wheat pasta).

The end result tasted exactly like chicken parmigiana, but without the added grease chicken can bring to the dish. The texture of the tofu also held up surprisingly well - it wasn't mushy, although it did crumble a bit when I was dredging it in the bread crumbs.

Overall, this was a comforting, delicious first meal in our new home. 

On a side note, I picked a winner for the Stonyfield giveaway using Random.org. The winner is...Julie!

"My son Andrew loves yogurt-I think he would really like to try the blueberry."

Congrats, Julie! Please email me to claim your prize.

Have a great weekend!

Vegetarian Ventures: LUNA vs. LARA

After becoming a vegetarian, my protein intake quickly became a top priority. I’ve heard horror stories of new vegetarians getting drastically sick from lack of nutrients and protein, and I knew I did not want to go down that path. I also knew that I didn’t want to get my daily dose of protein in weird, highly-processed ways.

Soon after I made the crossover to no-meat-land, I discovered LUNA Bars.

Source: www.lunabar.com.

Luna Bars have about 8-10 grams of protein in each bar, and are made for women. The flavors range from Chocolate Chunk to White Chocolate Macadamia to Lemon Zest, and all are tasty and satisfying. I ate one everyday for a long time – until I read the ingredient list.

Well, to be honest, I couldn’t even read half of the ingredient list. Despite its unnecessary length, most of the ingredients are illegible and foreign (to me). As soon as I noticed that, LUNA Bars started to taste as artificial as they are, and I could barely stomach most of the flavors.

But then, I discovered LARABARS.

Source: www.pickyeaterblog.com.

LARABARS also offer women a decent amount of protein (about 4-5 grams per bar, on average), and the ingredient list is shockingly short and 100 percent legible. The flavors I’ve tried to date are Chocolate Chip Brownie and Peanut Butter Chocolate Chip, and both were insanely delicious (and 10 for $10 at the Shaw's in Porter Square). The ingredients for the Peanut Butter Chocolate Chip flavor, for instance, are as follows:

Dates, peanuts, chocolate chips (unsweetened chocolate, sugar, cocoa butter, vanilla), salt.

That’s it.

Although I still love a few flavors of the LUNA Bars (Blueberry Bliss, for instance, tastes like a Pop-Tart), I think I’ve found my new, natural source of protein.

Whether you're a vegetarian or not, what is your opinion of protein bars, or protein-fueled foods/powders? 

Vegetarian Ventures: Pasta with Chickpea Sauce and Brussels Sprouts

Z and I leave for a mini vacation tonight, and won't be returning until Saturday evening. You know what that means...Operation Eat Everything in the Kitchen.

As a result of this "operation," last week, I was faced with having to make dinner with nothing but a can of chickpeas, leftover pasta and some frozen Brussels sprouts (Brussels sprouts are my latest obsession, and are cheap/delicious from the frozen food aisle at Stop and Shop). After asking some of my Twitter peeps what chickpea recipes they love, Megan sent me a recipe for Garlic Chickpea Sauce - and it immediately won me over.

Pasta with Chickpea Sauce and Brussels Sprouts
Adapted from Cooking Whims
Yields: 4-6 servings

-1 tbsp. olive oil
-1 can chickpeas, rinsed and drained
-2 tbsp. minced garlic
-1/4 to 1/2 cup vegetable stock (preferably low sodium)
-3 cups whole wheat fusilli pasta, cooked
-6 Brussels sprouts (frozen), cooked according to package directions and roughly chopped
-1 tbsp. lemon juice
-Parmesan cheese for serving
-Salt and pepper, to taste

Directions:
1.) Heat oil in a medium saucepan over medium heat. Add garlic; saute one minute. Add chickpeas and broth; flavor with salt and pepper. Bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2.) Place chickpea mixture in a food processor and process until smooth. Taste for seasoning. Combine chickpea mixture, pasta, Brussels sprouts, and lemon juice. Sprinkle with cheese, if desired.

In the words of Ina Garten: How easy is that?

I was a little afraid that the chickpea sauce would taste just like hummus (I love hummus, but in pasta? Not so much), but I was pleasantly surprised at the final outcome. The sauce was flavorful, silky and savory without just tasting like pureed chickpeas. The Brussels sprouts might seem like an odd addition, but they added a fantastic additional texture and flavor to the dish - not to mention some added nutrients!

What blog recipes have inspired you lately?

Vegetarian Ventures: Chipotle Seitan Tacos

The first time Z mentioned seitan (pronounced "satan") I was skeptical. How could this wheat-based protein that's name resembles that of the devil be tasty? Eventually, however, I decided to give it a try, to develop my own opinion of it - and Cinco de Mayo was the day I caved.

And trust me when I tell you - I am so glad I did. Although seitan sounds scary - and looks even scarier - this is by far the best meat substitute I've had to date. The texture and taste is very "meaty."

We decided to use the seitan in tacos, in honor of the holiday, and I can honestly say this was the best vegetarian meal I've had since making the crossover. I know omnivores would love this dish - it's a great healthy alternative to chicken or beef for the occasional tacos!

Chipotle Seitan Tacos
Yields: About 8 tacos
Adapted from VeggieBelly.com

For taco seasoning:

-1 teaspoon chili powder
-1/2 teaspoon cayenne pepper
-1 teaspoon garlic powder
-1 teaspoon light brown sugar
-1/4 teaspoon ground cumin
-1/4 teaspoon ground coriander
-Salt and black pepper, to taste
-1/4 cup lime juice

For the filling:-2 tbsp. olive oil
-1 large red onion, cut into strips
-1 small red pepper, cut into strips

-1 small yellow pepper, cut into strips
-8 oz.  seitan

Other:
-8 flour tortillas, warmed
-Guacamole for serving

Directions:

1.) In a small bowl, whisk together all ingredients for the taco seasoning and set aside. 

2.) In a saucepan, heat oil and add onions. Cook on medium heat until the onions are soft and caramelized, about 7 minutes. Then add pepper strips, seitan and mixed taco seasoning; saute for about 2 minutes.

3.) Serve with warm tortillas and guacamole.

Oh...my. The spicy, meaty seitan paired with the sweet onions and peppers was complete and utter tastebud heaven. I could have easily eaten all eight tacos myself. 

Have you ever tried seitan? What's your review?

Vegetarian Ventures: Quinoa and 'Sausage' Stuffed Peppers

Last week, Lightlife was generous enough to send me some samples of their vegetarian-friendly products. Included in the package were Italian-style Smart "Sausages," made with water, soy, dried vegetables, and other meat-free, recognizable ingredients.

Stumped on ideas for what to make with these, I asked my fellow tweeters what recipe I should incorporate these in. One follower suggested stuffed peppers - and dinner was born. 

Quinoa and "Sausage" Stuffed Peppers
Yields: 2 servings
-1/4 cup chopped white onion
-2 tbsp. olive oil
-1 tbsp. minced garlic
-Pinch of crushed red pepper
-1 tsp. dried oregano
-1/4 cup uncooked quinoa
-1/2 cup water
-1/2 cup shredded cheese, divided (Jack or cheddar work well)
-1 veggie sausage link, diced
-1/4 cup marinara sauce (I added a little extra)
-Salt and black pepper, to taste
-One large red bell pepper, halved lengthwise, ribs removed

Directions:
1.) Heat oil in saucepan over medium heat. Add onion, and cook for five minutes, or until soft. Add crushed red pepper and garlic, and saute for one minute.
2.) Stir in quinoa and water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes, or until quinoa is tender. Stir in sausage and marinara sauce, followed by 1/4 cup cheese. Season with salt and pepper.
3.) Fill each bell pepper half with a heaping spoonful of the quinoa mixture, and place in a greased baking dish. Sprinkle a little extra black pepper onto each pepper. Cover with foil, and bake for one hour. Uncover, and sprinkle each pepper with the remaining cheese. Bake 10 to 15 minutes more, or until tops of stuffed peppers are browned. Let stand for five minutes.

If you miss the meat in this dish, your taste buds are dead. The veggie sausage was incredibly flavorful, and the texture was exactly like its carnivorous counterpart. This was also a very protein-packed meal due to the quinoa and the 13 grams of protein in the sausage link. 

This was an all-around comforting, satisfying and surprisingly healthy dinner.

*I am a protein fiend. I worry about not getting enough protein all of the time. So my question today is: Do you worry about your protein intake? Why or why not? 

Vegetarian Ventures: Tempeh

Before I met Z, tofu disgusted me. The texture just totally freaked me out - until I tried it in a variety of dishes, with a slew of different flavors. I grew to love tofu. But, it wasn't until a few weeks ago - when I had dinner at my older sister's house - that I tried tempeh, which reminded me a lot of tofu, but with more texture and a little bit more flavor on its own.

ibunoor.files.wordpress.com

Tempeh is "made by the controlled fermentation of cooked soybeans with a Rhizopus mold (tempeh starter)." Tempeh is a complete protein food that contains all the essential amino acids, and is very versatile in terms of cooking methods and how it can be prepared. One of the most common ways to prepare it is to slice and fry the tempeh until the surface is crisp and golden brown.

When I first tried tempeh at my sister's house, she had cubed the tempeh (and some tofu), and cooked them in a rice bake with black beans and peppers - and sprinkled a generous amount of cheese on the top of the dish, which was delicious and melty by the time it arrived at the table. I loved the additional texture the tempeh had (in comparison to the tofu), and my sister informed me that tempeh comes in several different flavors at the grocery store. I'm definitely going to have to try them all, especially because tempeh is such a great source of protein.

What new foods have you tried lately?

Vegetarian Ventures: Gardein's Santa Fe Good Stuff Chik'n

Hooray for a new feature on The EE! Every few weeks, I will be highlighting a new affordable, vegetarian-friendly product/food/ingredient that I've discovered, with my review of it. I think this will be a fun way for the former omnivore in me to share my challenges, successes and discoveries with you all as I transition into a vegetarian lifestyle.

For today's post, I am reviewing one of Gardein's "fresh" products: Santa Fe Good Stuff chik'n.

Courtesy of gardein.com.

I had heard good things about Gardein's products, so I was really excited to give their stuffed chik'n a try. However, once I opened the box I immediately became skeptical. The chik'n, which looked like an egg-shaped blob, was sealed in a plastic bag, waiting to be slit open and microwaved for two and a half minutes. A zesty tomato sauce came with it - thank god - and when I opened the microwave to put the sauce on the chik'n, I was overpowered with the smell of fake. Still willing to give it a shot, I waited for the chik'n to cook, took it to my table, and dug in.

The texture of Gardein's chik'n actually was very similar to actual chicken. But nothing else about this product was similar to chicken. The taste had an overwhelming flavor of soy that was thankfully a little hidden by the tasty sauce and black bean and corn filling. I was happy to discover, though, that this one small piece of chik'n packed 19 grams of protein - especially because I had half a day of snowboarding left to do. 

Overall, Gardein's Santa Fe Good Stuff was not my favorite. I've had other chik'n products that don't taste so...vegetarian. Gardein has a whole slew of products that I'm willing to try, but now I'm just extra skeptical. 

What new foods have you tried recently?