Friday, June 15, 2012

Tasty Quinoa Nori Rolls!

With the official start of Summer just around the corner, warmer days, and more daylight hours I've started to want meals that are fresh, cool, and quick to prepare.  Last night I made a light, satisfying meal that will definitely be a part of this summer's regular dinner rotation.  Nori rolls are a fantastic summer time favorite because they're easy to make, the flavor combinations are endless, and they're the perfect vessel for those odds and ends of veggies that need to be used.

Quinoa is the grain of choice at my house these days, so I put a pot of it on the stove while I prepped the veggies.  This is what I had on hand:  crimini mushrooms (sauteed while the quinoa cooked), avocado, carrot, red bell pepper, green onion.


Quinoa takes 20 minutes to cook.  That's how long it took me to get everything else prepped.  As soon as the quinoa was done I started rollin' the nori.  No need to cool.


I prefer the raw nori sheets.  Start by spreading a layer of quinoa on 1/3 of the sheet, sprinkle with black sesame seeds, then top with your fillings of choice.  I made each roll a little different.


After everything is rolled up, start slicin'.  Or not.  You can leave the rolls whole and just eat them like burritos.  I like to cut mine into bit size slices for less messy eating.


That's peanut sauce on the side for dipping.  We're not very traditional about our meal combinations around here.  We tend to let the cultures mingle and go with whatever sounds good at the moment and last night peanut sauce won for a Northwest/Japanese/Thai fusion creation.

Thai Peanut Dipping Sauce
1 1/2 cups chunky, fresh ground peanut butter
  • 3/4 cup coconut milk
  • 1/4 cup fresh lime juice
  • 3 tablespoons gluten free tamari
  • 1 tablespoon sriracha
  • 1 teaspoon ground ginger
  • 1 teaspoon crushed garlic
  • pinch of sea salt
  • pinch of cayenne pepper

In a bowl mix the peanut butter, coconut milk, water, lime juice, soy sauce, hot sauce, ginger, and garlic. 

A friend of mine saw my post about these on Instagram and said her favorite nori roll combo is sweet potato, basil, and avocado with sweet chili sauce.  I think that sounds great!  I love that there are so many possibilities for fillings and dipping sauces.  

These keep pretty well overnight in an airtight container, so make extra and pack them for an awesome work lunch the next day!  Or take them on a picnic.  

Do you make nori rolls?  What are your favorite fillings and dipping sauces?  I'd love to have a list of ideas of future nori nights.  Oh, and happy Friday!

Sunday, June 10, 2012

Smoked Paprika Lime Tacos with Jackfruit, Quinoa & Black Beans

Sometimes adjusting back to reality from vacation mode is kind of rough.  I could have stayed in sunny Austin for at least another week or two.  So, in an attempt to bring some of that vacation feeling home to Portland I made tacos, one of our favorite Austin meals.  


And not just any taco.  And by no means a traditional taco.  But a jackfruit, black bean, quinoa, smoked paprika lime taco.  Let's start with the jackfruit.


Julienne one can of jackfruit, drained and rinsed well.  Add enough of your favorite taco sauce and seasonings to cover.  Simmer over medium heat until soft.  This takes at least 30 minutes.  Use a fork to mash and break up the jackfruit. 


Jackfruit taco filling is a real palate pleaser because it's sweet, salty and spicy.  While your jackfruit is simmering and making your kitchen smell like heaven cook a pot of quinoa.  Add a little lime juice, cumin, and sea salt.


Put on a pot of black beans or black refried beans.  Add some salt and lime and hot sauce.  Keep them warm while you saute crimini mushrooms with garlic.


Every taco must have avocado.  Mash up an avo with some lime juice, black pepper and sea salt.  Add some chopped onion, chopped tomato, and garlic.  


Ok, the last prep step before we build our taco is the smoked paprika lime cream sauce.  In a high speed  blender combine 1 cup cashews, 3/4 cup water, 1/4 cup lime juice, 1 teaspoon smoked paprika and sea salt to taste.  Blend until smooth and creamy.  This sauce is so good!  You'll have extra, so keep it in the fridge and use it as a veggie dip and salad dressing.


Ok, it's time to build a taco!  First, use a dry cast iron skillet over medium high heat to soften the corn tortillas.  Heat on each side until warm, soft and starting to brown.   After heating each tortilla put it on a plate covered with a towel to keep it warm until you're ready to eat.


Now, for each taco I use 2 tortillas on a plate about 3/4 overlapping each other.  Start with a spread of beans down the middle and some quinoa.


Next up, jackfruit taco filling. 


Pile on sauteed mushrooms, guac and the smoked paprika lime cream sauce.


Top with shredded cabbage, fold and eat.


This may seem like a lot of steps, but it doesn't take much time. Each step is quick and simple and the final product is totally worth it.  Of course you don't have to go all out taco crazy like I did.  You can make your own version using any of these components, but I highly recommend the smoked paprika lime cream sauce.  It's really yum.  These would be great on lettuce leaves if you don't do corn tortillas.  

You will most likely have left-overs.  I put them on a bed of spinach and cabbage for awesome work lunch salads.



Taco night was a big hit!  I have so many ideas for flavors and fillings.  We'll have to do it again soon.  

Hope you're having a nice Sunday!  Today's agenda includes a trip to the farmers market and pizza night.  I love Sundays. 

Wednesday, June 6, 2012

Eating My Way Through Austin, Texas


In my last post I mentioned that I was taking a much anticipated vacation to a place full of music and vegan eats.  In case you didn't guess, that enchanting place was Austin, Texas.  Austin has been on the top of my vacation list for years.  I must admit, though, that I was having so much fun that I didn't take many photos.  And those that I did remember to take were snapped with my phone instead of my camera, so I apologize for the quality.


Know this: Austin is overflowing with vegan eats.  I made a long list of places to try and didn't even come close to getting to all of them.  Guess that means another visit soon.  We did take part in the Austin breakfast taco craze more than once.  Tacos are everywhere and most places have a vegan and gluten-free version.  I can't remember the name of some of the smaller places we visited, but the flagship Whole Foods store in Austin has a taco bar where you can build your own creation.  They offer rice, quinoa, beans, veggie chorizo, and a variety of veggies, hot sauces, and condiments.  We had our first and last breakfasts here.  Whole Foods also has a juice/smoothie bar and a raw food bar.  Healthy convenience while traveling = YAY!

While Austin offers plenty of healthy vegan food it also has an equal amount of vegan fast-food junk-food.  Of course I indulged in all of it.  Like Portland, Austin has an abundance of food carts.  Actually, way more than Portland!  Most with vegan options and a lot with gluten-free options as well.  


This Freeto Pie came from the Vegan Yacht food cart.  I was a little bummed that this was the only menu item they offered while we were in town.  I'm guessing this was due to the truck's location in the heart of Chaos In Tejas (the music event we were in town for) and the hundreds of vegans they were serving every day.  Still, it was really good!  Hearty chili with corn chips, avocado, and daiya cheese.  Next time I'm in town I'll be trying the Garden Chalupa and Mock Chick'n Tacos, both gluten-free.


Austin has a lot of juice.  I drank green juice, sometimes twice a day, all five days I was there.  The one pictured above is from Snap Kitchen.  Snap is a take-out store.  Everything is individually packaged in coolers and labeled according to diet (vegan, gluten free, paleo, etc.).  They have breakfast, lunch, dinner, sides, juices, and snacks.  I didn't take photos, but we had quinoa-banana pudding, raw raspberry cheesecake, tabbouleh (not gluten free), and babaghanouj.  All delicious, fresh, and healthy.


Now for more vegan junk food. These are the equivalent of an avocado corn dog!  Seriously, chunks of avo deep fried in corn meal batter served with mustard for dipping.  (Sorry about the crappy late night phone pic)


This is the basket before we tore into the deep fried avo, with sweet potato fries on the side.  The avo balls were not gluten free.  I had a bite anyway.  I totally paid for it, but I really wanted to taste them, and it was worth it.  I have a serious thing for sweet potatoes, and the fries here were fantastic.  This late night snack was from the Fire and Soul food cart. 


Nomad Dosa is a vegan friendly gluten-free Indian food cart.  It was quite a ways from our hotel, but I was lucky enough to find it on one of my long-walk exploration days.  


I had a soft dosa with a spiced potato filling, cilantro and coconut sauce on the side, and coconut water.  This was one of my favorite Austin meals.  The fermented dosa was light and chewy and tangy and perfect.  I wanted to try all of the fillings and toppings and sauces.  Next time Nomad Dosa, next time.  


The filling matched my dress.  This is pretty much the only picture I have of myself from this trip.  And does it even count?  My leg just happened to be near the dosa.  Talk about forgetting to take photos.


I saved the best for last.  Sweet Ritual is a vegan ice cream parlor tucked inside Daily Juice Cafe.  I had pretty much been obsessing about visiting this place for weeks before the trip.  I started calling our Austin trip my vegan-ice-cream-vacation because all I could think about was soft serve from Sweet Ritual.  It did not disappoint.  Both Sweet Ritual and Daily Juice Cafe are amazing and ended up being my most favorite place in Austin.  If I were a local I would be a regular here.  I'm sad that I only have one picture, but I was seriously distracted by the awesome food, juice, ice cream, good company, and a sweet dog named Ash. 

The ice cream flavor of the week was earl gray.  I took mine straight up in a gluten free cake cone.  My bf had the awesomeness pictured above: chick-o-stick waffle cone, earl gray soft serve, peanut butter drizzle.  It was soooo good!  Too good for words.  Just go to Austin and go to Sweet Ritual.  Now. 

From the Daily Juice counter we had a raw taco and a juice.  The raw taco was a daily special and ended up being giant and tasty.  It was a dehydrated shell (red peppers and nuts maybe?) full of greens and taco nut-meat.  The juice was the Depth Charge: coconut juice, cucumber, celery, parsley, spinach, kale, romaine.  I went crazy over this combo and plan on recreating it at home.  I really wish we had  Daily Juice in Portland. Maybe I should quit nursing and open a franchise location?  Or just move to Austin and find a place within walking distance to Daily Juice/Sweet Ritual?  


This was the view of downtown from our hotel room.  It was hard to say goodbye to Austin.  The city is fun, the people are friendly, the sun shines, and there's vegan food galore.  We're looking forward to visiting again soon!

**Delicious foods not photographed include:  many green juices from various places, breakfast tacos and late night tacos, my first Korean meal (YUM), miso soups, sweet potato noodles with a variety of mushrooms and tofu and spicy sauce, one creamy soy latte, kombucha on tap at the bars, and a lot of coconut water!  
  

Monday, May 28, 2012

Two New Raw Vegan Products I Am Loving Right Now, and My Instagram

Hello, long time no seeeeee.  The month of May went by so fast.  I haven't been able to update here, but I have been posting on Instagram.  So, if you're interested in keeping up with me there, you'll find me as nikkifyc.  I've already found some of you there, but if you follow me and leave me a message I'll follow you back if we haven't already connected.  Here's a little instagram recap of May.
Punk Rawk Labs finally made it's way to Portland via Food Fight! Grocery.  All I can say is YUM!  What a delicious treat.   We tried the smoked cashew cheese and devoured it with crackers.  Also, the packaging is really cool.  The tin that it comes in can be washed and reused.  If you're in Portland stop by Food Fight! and pick up a tin.  PRL nut milk cheese is the perfect thing to take to a get together this summer with some flax crackers or veggie chips.

After eating the amazing PRL cheese I decided to try making my own.  Let's just say that I'll have to try again....

It's farmers market season and Portland has a market open almost every day of the week in different neighborhoods.  We've been eating a lot of local veg.

This mouthful of heaven is made locally by Pixie Retreat Raw Laboratorie and Makery.  You can find it at Food Fight! Grocery, Food Front Coop, Alberta Food Coop and People's Coop.  I am totally addicted to the Mock BLT sandwich and they have a kale salad with macadamia cheese that will blow your mind.

Sunday morning vegan gluten-free pancakes with warm fruit, agave, and powdered sugar.

The usual breakfast:  gf oats, chia, flax meal with nut milk and agave.

Afternoon treat.  DIY green tea latte with coconut milk and agave.

Sorry for the month-long absence.  My mind has been elsewhere, but like I mentioned at the beginning of this post you can keep up with me daily on instragram (nikkifyc) and twitter (nikki_fyc).  

Hope everyone is having a lovely long holiday weekend.  I am preparing for a little vacation to somewhere WARM and full of MUSIC and good VEGAN FOOD.  Any guesses?   Here's one more clue: I plan on eating vegan ice cream every day.  I promise to reveal my location and I'll be posting my travel pics on instagram.

Friday, April 20, 2012

Lunch Box: Black Sesame Saffron Rice and Tangy Soy Curls


It's not uncommon for me to walk through the front door after work to a warm house full of delicious smells and the sounds of stirring, blending, or pots banging. My boyfriend loves hanging out and creating in the kitchen as much as I do.   I feel so lucky to get a nourishing home cooked meal after a twelve hour work shift, but also to have left-overs for an awesome lunch the next day!   

This gorgeous meal of brown jasmine rice with saffron and black sesame seeds is not just pretty to look at, but the taste is incredible.  Pan fried apple cider vinegar soy curls are on the side, which are crispy, chewy, salty and tart.  This combo is perfect on a bed of spinach.   I love taking food this beautiful and vibrant to work because I get a lot of questions about it and I can spread the word about tasty vegan food.  

We usually don't eat fake meat products because they tend to be hard to digest and often have ingredients that we're not into, but soy curls have been going down just fine for both of us.  Our favorite way to make curls is to rehydrate them in warm water then pan fry with seasoning and vinegar to taste.  

I've had a long, busy, exhausting week and I'm really looking forward to a beautiful weekend and the opportunity to go for a long run by the river.  Happy Friday to you!


Thursday, April 19, 2012

Lunch Box: Azuki Beans with Kabocha Squash, Sweet Potato and Kale


Hello!  I'm feeling so much better after last weekend's gluten invasion sickness.  There are still a few lingering symptoms, but overall I'm feeling good.  No more gluten for me, no thank you!  This lunch box looked extra pretty to me, so I thought I'd share.  From top left:  azuki beans with kabocha squash, sweet potato with black sesame seeds, and steamed kale with umeboshi vinegar.  This is a good example of how I've been eating lately.  Real, whole, unprocessed foods.  Local and in season as much as possible.  Vegan and gluten free, of course.  Lucky for me these foods taste amazing just the way they are.  Bravo, tastebuds!  

For the azuki beans and the kabocha squash I use this recipe from the Kind Life blog: http://www.thekindlife.com/post/azuki-beans-with-kabocha-squash
*edit - Shoyu is not gluten free.  I use Bragg's or gf tamari as a substitute in this recipe.  Thanks for noticing this Bitt! 

The sweet potato is just baked until soft then scooped out of the skin and sprinkled with a pinch of sea salt and black sesame seeds.

The kale is simply steamed and sprinkled with umeboshi plum vinegar.

Hope you're having a great week!  What are you having for lunch today?

Monday, April 16, 2012

This Blog Is Going Gluten Free!

Hello!  In my last post I brought up going gluten free.  Well, turns out I feel about a million times better when I'm not eating gluten.  Things that I thought were "normal" like cramping, bloating, and extreme fatigue after meals became non-existent after a month of being gluten free.  I'll admit I had some suspicions about gluten for quite some time before I did anything about it.  I just didn't want to give up bread!  But once my system cleared out and I started feeling the real "normal" sans gluten I found that I didn't even want the stuff.  Why eat something that was obviously making me feel like crap?  And finally, my decision to go gluten free was validated yesterday....
That's me, in Astoria, about to visit the Goonies house!  I grew up on the Oregon coast and have 2 friends that lived in the Goonies house at different times and I was a huge fan of the movie when I was a kid.
Do you recognize it from the movie?  Anyways... what does this have to do with my gluten free experience?  Well, while in Astoria we ate lunch at a cute little cafe that offered vegan and gluten free options.  Finding a place along the coast with vegan options isn't always easy, let alone vegan and gluten free.  What happened next is totally my fault.  I ordered something that I assumed was gluten free even though it wasn't advertised as such because I didn't want to annoy the person taking my order with more questions. Part way through eating we guessed that the injera (Ethiopian flat bread traditionally made with gluten free teff flour) was made with a combo of teff and whole wheat flour.  Like I said, I should have known better and I could have saved myself a lot of pain if I would have just inquired about the ingredients.

My second mistake was finishing the bread, but can you blame me?  Look at that pretty plate of food!  I kept eating, thinking "Ok, so I'll be a little bloated after this".   And sure enough, the bloating happened, plus more.  Waaaay more.  To the extent of missing the next day at work.  It was a miserable experience and a valuable lesson.  First of all, I'm committed to staying gluten free.  No bread is worth having to go through that again.  And second, I really should have just asked about the bread.  Sheesh.  Another thing I've been pondering is this:  If having gluten made me feel this terrible, what has it been doing to my body all of this time?  I'm happy to be rid of it.

So, from now on this blog is going to be gluten free too.  The food nerd in me is super excited to experiment with new ingredients and see what I can come up with that's tasty and makes me feel the best.  A good handful of my blog friends and blogs that I read are already gluten free, but if you know of any awesome blogs, books, or websites please leave me a link in comments.  I'm soaking up all the info I can get my hands on right now.