Vegan MoFo Day 18 - It's alive!

Vegan MoFo Day 18 - It's alive!

Ugh, I really got derailed by that illness. Several days of fevers will do that to a being. I'm still tired, but feeling much better. I even went back to work yesterday! On the plus side I'm completely caught up on Call the Midwife. If you're already congested and sniffing, you might as well watch a few episodes, right? That show makes me cry! 

I've missed posting! Weird, but true. 

Sunday I hadn't been anywhere in days and was feeling very stir crazy. So I headed down to Salem to meet a friend for brunch and run some errands. I needed produce!

Salem has some veg friendly places and I already did a post about Venti's. But to my knowledge it only has one all vegan eatery. The Space! The Space is a combo restaurant and music venue. I really like the DIY vibe of the place as it reminds me so much of Durham. They do weekend brunch and dinner every night. Most nights they have live music or other events happening. Their prices are very reasonable for food or drinks. And don't forget - all vegan!! 

I have enjoyed their satay tofu wrap, tater tots (nice and salty), and their bowls. But as you may notice, I have a real love for brunch - and waffles!

Located on Edgewater in Salem, OR

Tasty treats thru this doorway!

After you go in this door, you go down a hallway, then thru a door to the outside and down a flight of stairs. Then you have officially arrived! They have both indoor and outdoor seating. And games available to play after you eat.

Brunch menu not including specials

I love a soy chai!

My friends Julie and Charlie got the loaded tater tots.
Greens make them healthy, right?

I went for the sweet waffle - loaded with black and blue berries!

I really just love a good waffle. Why don't I have a waffle maker? Because I can go places like this, enjoy a waffle, and do no clean up! Also featured here are the chickpea sausages. Very tasty! I do wish they had some tempeh bacon, but this sausage will do! And I don't know what whipped cream they use, but I really like it!

They also feature a savory waffle and had a Hollandaise burger on special that sounded yum.

These black and blue berry donuts had to
come home with me. 

Life Source haul.

After a tasty brunch and visiting with friends, I decided to stop by Life Source for the first time. Life Source is a locally owned natural foods store. I got some great finds! Their local kale was only $1.50 a bunch on sale! I also got some fresh made green juice and very tasty red grapes.

Vegan almond and peanut butter cups.

Then I couldn't help myself. These almond and peanut butter cups were super marked down and a bag of each came home with me. Have you tried these? So yummy!

After Life Source, I picked up a couple things at Trader Joe's. The employees at TJ's are always so nice! When I was checking out the cashier asked if I was having a good day. When I said yes, he asked what I'd been up to so far. I told him I'd been to The Space to have brunch. "Space?!?", he exclaimed. I said yes as I'm very good friends with Elon Musk. We had a chuckle and as I was explaining what The Space was another cashier overheard and said he really liked it there. Another asked what kind of food they had. They said they were both interested to try it. And no spaceship required!

I love this kind of informal activism. If I see someone uncertainly looking at the vegan deli slices for example, I'll see if they would like any suggestions. Everything we can do to reach out and normalize vegan foods - the better!

As a healthcare professional, I really can't get
behind these bumpy gourds. 

Hopefully I can stay on track with posting now. We are over halfway thru Vegan MoFo already! Have you checked out the other blogs? Some really great posts! Here's a link to the Week 2 Roundup! Any favorites I should check out? 

Vegan MoFo Day 13 - Sick Day

Vegan MoFo Day 13 - Sick Day

I've been sick most of the week. There seem to be two strongly held opinions about vegans and illness - one being that we are all sickly humans moments from death and the other being that veganism will protect us from any illness. Neither is true. 

Vegans can be strong athletes. Some of them hold records for lifting or endurance racing. Some of us just do the occasional hike and call it good enough. 

Vegans also get sick. They can even get cancer...and die of said cancer. There is no magic cure all. We do a disservice to the animals when we build up this idea that going vegan makes you invincible. We create self doubt and shame in vegans that get sick or don't get to what society thinks is an ideal weight. Then when they get sick maybe they figure they are doing it wrong and abandon their ideals. 

Do I believe that a well balanced heavily non processed vegan diet is best and can even reverse some illness? Certainly! I've seen it happen and read about many instances as well. 

But I also go the flu this winter (first time in probably 20 years) and I'm sick right now. This doesn't make me a bad vegan. I'm not sure an extra ounce of kale in my smoothie would have prevented this illness. 

Tomorrow's post may or may not happen. I get a couple days ahead and I'm now caught up. I thought I was feeling better (and told a colleague so), but now my temp is back to 101. 

Luckily having the flu this winter taught me I needed to be better prepared. I have ginger ale, basic meds, and a stockpile of trail mix. I may make some instant ramen if I get a burst of energy. Or not. 

What do you do as a sick vegan? Any go to foods you keep on hand? And how have you seen shaming around illness or weight in the vegan community? How do you deal with it?

Be vegan. Even if you get sick sometimes. 

Vegan MoFo Day 12 - What in your fridge?

Vegan MoFo Day 12 - What's in your fridge?

Here I go, continuing to disregard the suggested themes!

There are many intimate and vulnerable experiences in life. 

Some that come to mind: Letting someone read your diary. Showing someone your Hulu/Netflix watchlist. Letting people see inside your fridge. 

Really? Inside your fridge? I'm not sure why that feels so vulnerable and personal to me. Perhaps in part because the vegan community can be judgmental (often worse in regards to each other). Perhaps in part because of how hard I am on myself. Not sure entirely. 

Does it feel a bit scary to think about posting your fridge? Well, I'm diving in! Be kind. :) 

Hibiscus tea, lots of tofu, basil, Field Roast, hard cider,
carrot juice, plums, Miyokos and FYH cheese.

Spinach, apples, cashew yogurt, more tofu, apples, bagels.

Butter, cream cheese, chocolate, garlic, condiments,
Smartdogs for my pooches.

 Have you had the pesto Vegenaise? I love it! Really classes up a Tofurky and spinach sandwich.

Almond milk, peanut butter, lime lemon and orange juice, & beer.

There are lots of greens in the crisper too. I promise! Also cucumbers and a few green beans. So what do you think? Would you feel vulnerable showing the world the inside of your refrigerator? I'm a big fan of doing things I find scary (within reason). It's liberating! What do you do that scares you?

Ellie and her friend Max living their best life.

Vegan MoFo Day 11 - Swiss Chard Pie

Vegan MoFo Day 11 - Swiss Chard Pie

Today we return back to ultra healthy vegan fare. You may notice I vascilate wildly between healthy meals and vegan comfort food. That's how I roll. For now at least! 

This recipe is a long time favorite of mine. I've been making this for years and it's always a crowd pleaser. 

Are you familiar with Susan Voisin's blog fatfreevegan.com? Susan is one of my favorite people even though we've never met in person. I love her recipes and food pics. I tell a lot of people about the blog including some of my patients. She has delish recipes which feature ingredients most people are familiar with and they are healthy. Don't be fooled by the fat free title - this food is yummy! Her recipes do contain fat, but in the form of whole foods, not oil. And in many cases the recipes can be modified to be even lower in fat if desired. 

You can search her recipes on the blog by ingredient or recipe name, but also by tags such as pressure cooker, vita-mix, or asparagus (I love her roasted asparagus soup recipe). 

I often make little tweaks to her (and everyone's) recipes, but I have never been disappointed. She even includes nutrition facts label info on the recipes. For this recipe I usually use a lot more nutritional yeast and turmeric than she calls for and less cayenne, if any.

Rainbow chard is so pretty. 

Remove and dice the stems as they get cooked first. 

Cooking stems. 

Then add the leaves and cook down. 

In the oven and ready to go!

What are your go to vegan recipe sites? Do you usually follow a recipe exactly or give it your own touch? 

Swiss Chard Pie from https://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html

Ingredients

• 12 ounces chard , 340 g
• 1 medium onion , chopped
• 2 cloves garlic , minced
• 12 ounces lite firm or extra-firm silken tofu, drained (1 package Mori-Nu is 349 g)
• 1/4 cup plain soy milk (60 ml)
• 2 tablespoons nutritional yeast
• 1 tablespoon potato starch or cornstarch
• 1 heaping tablespoon raw cashews , optional*(1/2 ounce or 15 g)
• 1/4 teaspoon onion powder
• 1/8 teaspoon turmeric
• 3/4 teaspoon salt (or to taste)
• 1 pinch nutmeg
• 1/8 teaspoon cayenne
• 2 teaspoons fresh thyme leaves (or 1 tsp. dried)

Instructions

1. Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.
2. Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking.
3. Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.
4. Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
5. Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Vegan MoFo Day 10 - Cornbread Cafe in Eugene

Vegan MoFo Day 10 - Cornbread Cafe in Eugene

I took yesterday off blogging! I looked at the guidelines again and our goal is 20 posts this month. I was really tired this weekend and got caught up on a lot of sleep - so no post Sunday. 

The first restaurant I ever dined at in Oregon remains one of my favorites. When I flew out here for my initial job interview I was supposed to fly directly to the coastal town of Coos Bay. But after missing a connection due to mechanical problems and then missing my rebook because I was helping with a medical emergency at the San Francisco airport, I instead flew into Eugene two hours away. Eating a delicious vegan meal within 30 minutes of landing sure didn't make me hate Oregon. 

An adorable old school diner, Cornbread Cafe is all vegan and focuses on comfort food. Warning - if you're allergic to cashews you can still eat here, but several things will be off limits to you. You can dine here for breakfast, weekend brunches, lunch and dinner (except Sunday). Lots of delectable options. Some of my friends feel the food is too greasy or heavy here, but I wonder if we order different things. I don't usually get anything fried. I leave feeling full, but not that icky full feeling. 

Sometimes it's sunny in Oregon. 

Even the menu is cute!

I am such a fan of their French toast!

BBQ seitan, mac uncheese, potatoes and cashew gravy, cornbread.

Strawberry milkshake with cashew ice cream. 

Shaded outdoor seating.

Maple bacon cupcake. 

Lots of desserts including gluten free options!

I'm originally from Louisiana and I can vouch that the cornbread here is legit! So yummy! The recipe is in a cookbook - I think it's the Happy Cow cookbook. I haven't tried making it yet though. Have you? 

I've eaten at Cornbread Cafe many times since moving to Oregon, but that first time is still special. After being in airports all day I stuffed myself on vegan comfort goodness and I remember thinking, Oregon might be good. Then I drove a rental car the 2 hours to Coos Bay. It was one of the most gorgeous scenic drives I've ever done and I passed park after park. So many trails, campgrounds and such. I fell in love with Oregon. There is no place like it. I hope if you come visit you will get a chance to explore more than just Portland!

Drift Creek Falls

Vegan MoFO Day 8 - Let's get spicy!

Vegan MoFo Day 8 - Let's get spicy!

Being vegan is a revolutionary act. You are rejecting what society tells you is normal. You are rejecting how your mother fed you and thereby rejecting a way she loved you. You are rejecting the industries that are most heavily subsidized. You are rejecting most major corporations. Make no mistake, every day of your life involves rejecting societal norms. 

So it's no wonder that while there are vegan Republicans (Yes, really. Though in my experience they tend to be mainly fiscally conservative), we skew mostly progressively left leaning. And the last couple of years have been difficult political times for us American vegans. They also have the potential to become much worse. 

It's exciting when a company decides to take a stand and put our country and our people before profits. No, I'm not talking about Nike. Instead I'm talking about Penzey's! While they are not a vegan company, the majority of their spices are of course vegan. And since the 2016 Presidential election, they have been very vocal about where they stand. They have supported the Affordable Care Act, been very clear on being against Nazis (why is this controversial again?), vocal supporters of diversity, and have done fundraisers for victims of Hurricane Harvey among other things. They also do lots of giveaways and theme spice mixes. And discounted boxed sets. 

The best part is - their spices are terrific! I am in no way compensated for this endorsement (though I wouldn't turn down any herb blends they want to send me!). I just think we have to lift up and share companies that are speaking out and doing the right thing in this turbulent time. As you'll see from the pics, I'm doing my part to balance out at least one conservative that is boycotting Penzey's because of their liberal politics. Though how basic human rights became liberal I will never understand! 

They have unique blends and the classics.

Yes, that's a Green Goddess mix in the back!

Throw any of their mixes on tofu or soy curls and have an instant meal. 

As I was getting ready to publish this post, I came across this article by Carol Adams and Virginia Messina on the The Anti-Trump Diet You Need Now. It has some great basic tips for surviving and thriving in this challenging time. Have you checked out their new book yet? It's called Protest Kitchen: Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time. I think I need to get a copy! But then I am rather addicted to vegan cookbooks.

How are your taking care of yourself and staying strong in our current political climate? What companies do you think we should be supporting right now? 

Hazel practices self care by getting out in nature!

Vegan MoFo Day 7 - Green Pea Pesto Spaghetti Squash

Vegan MoFo Day 7 - Green Pea Pesto Spaghetti Squash

7 days of posting in a row! What what!! It feels like a bit of an accomplishment. I hope you have enjoyed some of what I've shared. :) 

Today we are taking a ride in the way back machine and I'm sharing a recipe I've loved for about 7 years or so. It's the perfect combination of Spring and Autumn as it has basil and spaghetti squash. So fresh and easy! Basil makes everything great! 

Is it cheating that I don't create recipes? I'm big on modifying recipes, but have never felt adventurous enough to go it my own. Except with a few sauces I make, but then I just throw stuff in and don't write things down. 

Have you cooked spaghetti squash before? This recipe was my introduction to it. It's so cool using the fork and seeing the 'spaghetti' magically appear. 

Green Pea Pesto Spaghetti Squash

from http://eats2live.blogspot.com/2010/01/green-pea-pesto-spaghetti-squash.html

 4 main dish servings, 6 side dish servings

1 medium spaghetti squash

1/2 cup tomatoes (I used a can of diced tomatoes)

2 tsp oregano

1/2 cup frozen green peas

4 cloves garlic

1/2 cup fresh or frozen basil

1 1/2 - 2 oz. pinenuts (I used walnuts)

Cook spaghetti squash by preferred method. I like to pierce it several times and microwave for 4 minutes, then cut it in half & scoop out the seeds, put the halves face down on a dinner plate & microwave for another 8 minutes or so, until soft.

Once cooked, remove strands from one half of squash using a fork and add to a lightly sprayed 6x9 rectangular baking dish (or similar size) along with a little squash from the 2nd half. Stir in tomatoes and oregano.

In a high powered blender add the green peas, garlic, basil, pinenuts and the remaining squash. Blend until smooth & creamy.

Spread pesto across the top of the spaghetti squash and place in preheated oven. Bake at 350* for 30 minutes, until pesto seems to have firmed up some.

Squash, seasoning, tomatoes - before the pea pesto. 

In the oven and ready to go!

Delish finished product!

 I think this will forever be one of my staple recipes. I love the way the baking basil makes the house smell!

My head behind a rock at Gold and Silver Falls.

Happy Friday from the Pacific Northwest!

Vegan Mofo Day 6 - Lazy Pasta

Vegan MoFo Day 5 - Lazy Pasta

Reflecting on my MoFo posts so far, I realize my blog should be called The Lazy Vegan. Or perhaps Too Fast, Too Furious (at the Animal Industrial Complex)? 

I do have plans for more in depth posts with fancier recipes that actually require chopping veggies and even some health info (I am the vegan NP, right?), but this easy meal is brought to you mostly courtesy of Trader Joe's. Well, courtesy of me, but mostly purchased at Trader Joe's. :)

TJ's has so many vegan options! They even post a comprehensive list online of said options! What could be easier? I still read the ingredient lists though - old habits die hard.  

Fusilli pasta, beef-less ground, sauce, fresh basil

I recommend fusilli pasta not just because it gives you a Seinfeld reference (Fusilli Jerry, It was one in a million, doc!), but because it holds onto the sauce well. You could do this as a one pot meal by making the pasta, draining and then adding sauce and grounds to the pot and heating, but it will taste better if you let the sauce simmer a bit with the grounds. Still an easy meal with simple clean up!

Mild flavor

Ta da! In just a few minutes - dinner!

I've been eating a lot of bean pasta lately, so whole wheat pasta has become like junk food to me. Tasty and a bit decadent! I remember when I thought whole wheat pasta was mealy and gross. Or maybe it was and they just make it better now? 

What's your go to easy meal? Any healthier options you now crave?