Make Your Own Muesli

Homemade Muesli

• 1 cup uncooked rolled oats
• 1 sliced banana
• handful of chopped strawberries
• small handful of raisins
• 2 tablespoons pepitas (pumpkin seeds)
• soy milk

Recently, I've been on a bit of a muesli kick and wanted to share how perfectly simple and inexpensive it is to recreate at home.  Yes, making your own cereal is super easy and super worth it.  Now, buying muesli in stores can be costly, but it doesn't need to be because the ingredients are on the cheap side (especially if you buy in bulk).  It's also a great way to pack in those much needed daily (and necessary) whole grains and fiber.

I recommend going to a grocery store that has a bulk bin and getting your rolled oats there.  Bulk bins are awesome.  You'll save so much money and when you get home, you can put them in the air-tight container of your choice.  Rolled oats can be purchased in the cereal aisle as well (just don't get quick-cooking oats).  Also, you can get nuts/seeds in bulk and if you have a bunch of different kinds, it'll add a lot of variety to the muesli. For the version I have pictured, I used pepitas.  Pepitas are not only fun to say (go ahead and say it out loud), but they are good for you and add a slight crunch to the cereal.  Chopped almonds or sunflower seeds will also do the trick.  Add some sliced fruit in there, soy (or maybe rice) milk, a spoon, and call it a day...morning...whatever!

Some people recommend letting the muesli soak with the milk for a few minutes before eating, but I can never wait that long and I like it when the oats are chewy and not mushy.  The overall wonderfully fantastic thing about making your own muesli at home is the option for variety.  You can make it different every time...and you should!

Vegan Brownie: Whole Foods

Vegan Brownie


Look at that brownie!  What's that you say? An unnecessary telling of the backstory leading up to why I purchased this brownie?  Oooook.

Originally, I set out on my birthday to buy myself a vegan oatmeal raisin sandwich cookie (phew!) from the South Philly Whole Foods.  Let me tell you....I love those things and will often attempt to eat one in a single sitting (not normally a good idea--but can be done).  Those wondrous treats are massive!  Alas, they did NOT have the cookie sandwich, so I bought myself this bad boy instead.

I couldn't finish it.  Is that disappointing?  It was SO rich, and since I'm not much of a "sweets" person, I just wasn't down with it.  I will recommend it thought because even though it was too much for me, I know all you chocolate fiends would surely appreciate it!  You should probably go ahead and appreciate that sandwich cookie too while you're at it!

Smoked Coconut Club at Memphis Taproom

Smoked Coconut Club @ Memphis Taproom

Memphis Taproom
2331 E. Cumberland St.
Philadelphia, PA 19125
http://memphistaproom.com/


Check out that sandwich!  This is the Smoked Coconut Club (vegan!) at Memphis Taproom in Kensington.  Let me start by saying this sandwich held a lot of intrigue with me for several reasons.  First, I love vegan club sandwiches and can definitely get down with trying any version offered.  This one is particularly attractive to the taste buds because it has smoked coconut on it!  More about that in a moment.  The second intriguing element to this sandwich is that it was featured on the Food Network not too long ago on Diners, Drive-ins, and Dives.  I think it's cool that a sandwich like this got some air time on the Food Network, so the allure of this bad boy only grew stronger.  Lastly, I never really make it up to that area of Philly.  Living in South Philly is pretty awesome for numerous reasons (mainly gastronomic and libations related---nothing wrong with that!), and North Philly, while home to many fantastic restaurants and bars, can seem like a bit of a hike at times.  This, my friends, is why I have only been to Memphis Taproom twice.  So, needless to say (but I said it), the appeal of this sandwich is mighty and indeed, three-fold.

The sandwich is composed of grilled lemon garlic tofu, smoked coconut, and a tomato herb "mayo."  The smoked coconut is the star here, and ultimately, the main reason I liked it.  The smokiness and chewiness create a bacon-like sensation to model it after a more traditional club.  It's unique and much appreciated.  With a side of fries and a Yards Brawler, I was a happy eater.

I have a few criticisms though.  Being that this was only my second time at Memphis Taproom, I don't know much about the overall vibe of the place on a regular basis.  I like the layout and comfortable feel, but the service was not so great during this visit.  Bleh--I hate saying stuff like that.  I'm not a demanding person, and I am incredibly patient (hello...I teach 6th graders!), but I pretty much felt like an inconvenience.  Actually, I felt sort of invisible. Maybe it was just that day, maybe the server was in a bad mood,  maybe I should have drank more beer and it wouldn't have mattered!  Regardless, the meal was good, so I'm pleased with that and I'd certainly go again.

I say.....try this sandwich.  You'll like it.  It might not be the Tempeh Club at Royal Tavern, but I'd go back for more.

Tomato Potatoes and Garlicky Kale

Tomato Potatoes and Garlicky Kale 

• 2 medium sized potatoes
• 3/4 cup tomato sauce
• 2 cloves garlic
• 1 small onion
• 2-3 tablespoons olive oil
• 1 small (frozen) package of kale
• salt and pepper to taste
• 1 teaspoon red pepper flakes

While I like many greens, I don't think I eat enough of them.  Kale to the rescue for this dish!  I paired the kale with the potatoes because I'm part-Irish and everything goes better with potatoes.  You'll need two medium-sized pans in order to make each side dish separately.  Start them at the same time though because it won't take too long for each to cook up.  First, let's start with the potatoes.  Heat some olive oil and minced garlic in the pan.  Chop the potatoes into bite-sized pieces (if you want to peel the potatoes, go ahead, but it doesn't really matter).  Add the potatoes to the pan, saute for a few minutes, then add the tomato sauce.  Add the red pepper flakes and salt and pepper.  Continue to saute until the potatoes are soft.

The kale is easy to cook up.  As a side note, kale is extremely good for you, so eating it will make your body happy.  Start by heating up the olive oil in a pan, mincing some more garlic to toss in there (I love garlic, OK?), and chopping up the onion to add to the pan as well.  Once the onion is soft and slightly translucent, add the frozen kale to the pan and begin to saute.  Add some salt, pepper, and red pepper flakes if you'd like.  Once the kale is fully-cooked through and hot, it's ready to go!  Grab yourself a plate, spoon some potatoes on there, sit that kale right next to it, grab a fork, and eat!  Go back for seconds!

P.S. --Fresh, raw kale would be the best option to use of course, but if you don't have it, frozen kale will work just as well.

Curry Red Lentil Soup

Curry Red Lentil Soup

• 1 pack dried red lentils (16 oz.)
• 5-6 cups water
• 1 tablespoon curry powder
• 1 teaspoon red pepper flakes
• salt and pepper to taste

Lentil soup has to be, hands down, one of my all-time favorite soups out there.  It is so incredibly satisfying, and I am a particular fan of the red lentil variety.  It's simple: the color is inviting and the flavor is great! Making this soup couldn't be easier either.  Start by rinsing the lentils in water and placing them into a medium-large pot.  Add in 5 cups of water and start simmering on the stove at a medium-high heat.  Give it a stir after a few minutes to keep things happy in the pot.  As it begins to cook down, add in the curry powder, red pepper flakes, salt and pepper.  The desired consistency is really up to you; as the lentils cook, if you find that the soup is becoming too thick, add in more water.   I usually add splashes of water while making it because I like the soup to be on the thinner side.  Stir the soup frequently so that it doesn't stick to the bottom and cook until the lentils are soft. If you want more spice to the soup, add in more red pepper flakes; go ahead and live on the edge!  Serve it up with some crusty bread, crackers, or a crisp, green salad.  Mmmm lentils!

A quick note about lentils:

These little guys are really good for your health!  They might be tiny, but they pack a punch of nutritionally dense benefits.  Lentils are high in fiber, help lower cholesterol, contain B-vitamins, are a source of protein, and have virtually no fat.  That's a pretty sweet deal if you ask me!  

Tahini Green Salad

Tahini Green Salad

• mixed greens
• falafel
• roasted red peppers
• golden raisins
• chopped veggies of your choice
• 1 tablespoon tahini 
• 1 tablespoon olive oil
• salt and pepper

I threw this salad together without much thought or direction and happily, it turned out quite good.  I love salad, but I don't like boring salad.  Plus, just because a person may love salad doesn't mean they can eat it all the time without getting sick of it.  Personally, I believe something new should be added to your salads every time you make one to keep you interested in going back for more.  This time, it was falafel.  It all started after a trip to Trader Joes where I picked up a fairly priced bag of frozen falafel.  Once home and safely stored in my freezer, I couldn't decide what to do with them first: pita? hummus? sandwich?  No...those bad boys went right on top of a random, gigantic salad I was making for lunch and yes, this was a good decision.  I heated a couple of them up in the microwave and plopped them right on top of my mixed greens, roasted red peppers, raisins, and chopped veggies (radish and celery for this one).  Then, I drizzled on the tahini and olive oil, added some salt and pepper, tossed it around a bit, and chomped away.  The falafel helped to make the salad more substantial and it was a nicely added and welcomed texture amongst all the veggies.  I liked this salad concoction so much, I've had it two other times this week...but of course (and as advised), I changed it up a bit each time!

Mighty "Meaty" and Mushroom Soft Tacos

Mighty "Meaty" and Mushroom Soft Tacos

• whole wheat soft tacos/tortillas
• one package Lightlife Smart Ground Original (vegan ground "beef")
• 2 small onions
• 1/2 cup diced mushrooms
• 1 clove garlic
• 1/2 cup salsa
• handful of mixed greens
• 2 tablespoons olive oil
• 1 tablespoon hot sauce (pick your favorite)
• salt and pepper to taste

While I am not a big fan of meat substitutes, sometimes it's fun to have something like this as a meal.  I never really liked the taste of ground beef, so luckily for me, Lightlife is a good brand because it's simple and adaptable to different flavors.  This recipe is satisfying and plentiful;  you'll have a good amount left over, which you can then happily use for lunches throughout the week.

Start by dicing the onion and garlic, then adding it to a hot pan with the olive oil.  Saute until the onions are soft and after taking the ground "beef" out of the package, crumble it with your hands (you washed your hands, right?) into the pan.  Saute it for a few minutes, adding in the salsa, mushrooms, hot sauce (make it spicy!), salt, and pepper.  Once the mushrooms are soft, it's ready.  The beauty about cooking without meat is you don't have to worry about undercooking anything really.  So, when it's hot, it's good to go.

Warm up the tortillas/soft tacos in the microwave for a few seconds.  Add a few desired amount of spoonfuls to a tortilla, place some leafy greens on the top, and fold over.  This recipe will make a big batch, so cook it for a family dinner, invite some friends over, or take it to a potluck party.  Though, you can be a happy glutton about it and save it all for yourself and simply pop the leftovers in the fridge for quick and easy meals (or tacos to go!) throughout the week.

If you're curious about the Lightlife Smart Ground, here's a photo of the product.  You can find this in most grocery stores now.