Posts tagged tomato

Pumpkin seeds (another quick post)

This salad was inspired by DDD‘s Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds and by Ezmy‘s use of pumpkin seeds here.

Salad: spinach, onion, sauerkraut, tomato, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.

Salad: baby spinach, chickpeas, red onion, tomato, sauerkraut, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.

The Herb and Spice recently started carrying “Go Raw” products which supposedly do not contain nuts, and in spite of their ridiculous price, I decided to pick up some sprouted pumpkin seeds. As Ezmy mentioned, pumpkin seeds are a fantastic source of Zinc. They are also a great source of protein, monounsaturated fat,  Manganese and Magnesium. Many traditional medicines use pumpkin seeds for a variety of purposes.

– Aly

Links of interest:


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Weird fishes

This weekend I had the pleasure of entertaining my friend Steph, who I met at a tropical island ecology field course in the Bahamas (if any of our readers are biology students studying in Ontario, I highly recommend that you look in to the OUPFB!). Here are two of the dishes I made for her:

Pasta salad with black olives, green onion, red onion, scapes, corn, red peppers, capers, various herbs and chickpeas with a lemon-garlic dressing

Cold pasta salad: whole wheat bow-tie noodles and assorted vegetable noodles with black olives, green onion, red onion, scapes, corn, red peppers, capers, various herbs, and chickpeas with a lemon-garlic dressing

Roasted potatoes with lemon-garlic dressing and various spices.

Oven roasted potatoes with lemon-garlic dressing and various spices.

Steph is involved with a really neat program in Kingston, Ontario called Fish and Frogs Forever. The program was initiated to bring attention to the plight of Kingston’s aquatic creatures faced with water pollution from the city’s streets. The following picture is dedicated to her, and to all the Radiohead fans who got rained on yesterday in Montreal.
Tofurky wrap with mustard, green onion, red onion, fresh basil, tomato, arugula and some sort of fake cheese.

– Aly

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Tofurky deli slices

Following a visit to a registered dietitian, I realised that I have not been eating enough protein to meet the needs of my moderately active lifestyle. One of the dietitian’s suggestions was to make sure to include a source of protein with every snack. Since I cannot eat nuts as a quick and easy source of protein, I decided to try another effortless protein fix: Tofurky! I was a little bit hesitant about eating such a heavily processed food, but decided to give Tofurky deli slices a shot anyway since they are a vegan product and have no nitrates or MSG. Here are two ways that I tried it:

Tofurky kale wrap: avocado slices, tomatoes, one lettuce leaf, green and red onion, black olives, mustard and two Tofurky deli slices on a large kale leaf.

Salad: lettuce, green onions, red onions, scapes, grated carrot, cocktail tomatoes, sauerkraut, black olives and shredded Tofurky slices with a mustard and Balsamic vinegar dressing.

Although I have not eaten turkey in a few years, I would say that the taste and texture of the hickory smoked Tofurky deli slices are a fair approximation of real smoked turkey cold cuts. I did not give up meat because of a dislike for the taste and as such, I enjoyed this product.

– Aly

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My first TLT

Here is my first attempt at a tempeh, lettuce and tomato (TLT) sandwich:

My TLT was based on the FFVK‘s TLT Sandwich. I did not use the liquid smoke, as I had none, included caramelized onions and used 1 T of hummus instead of vegan mayo. (I recently purchased some vegan mayo, but have been hesitant to use it due to a few unpleasant encounters with it in the past. What is your favourite vegan mayo substitute? The Vegan Feast Kitchen has a recipe for a vegan BLT with homemade mayo.) My tempeh did not mimic the taste of bacon, but was pretty dang good nonetheless!

– Aly

PS I am so excited for the Ottawa Farmer’s Market!

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Last day of classes

Today is the last day of classes at the U of O and hopefully also the beginning of a more active blog :). Here are a few of the meals that I have been consuming over the last month.

I <3 bean burritos

I last mentioned these tasty burritos in my guacamole post. The “recipe” has not changed significantly since then! All it requires is frying up some onions, mushrooms and black beans with a little soy sauce and whatever spices and herbs are within reach.

More sushi?

Yes, here is yet another post about sushi! This batch contained baked tofu, boiled sweet potato, avocado and a mixture of fried onions, mushrooms and soy sauce (mmmmm).

Vegan pizza

I am not sure if this can really be called a pizza since the dough was really a tortilla, and I used roasted red pepper curry instead of tomato sauce. It also had sliced tomato and green onion, strips of red pepper, rosemary, capers and vegan cheese.

– Aly

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A million and one salads

I have not posted in the last week as it seems like I have been exclusively eating salad following a demotion from girlfriend to friend. Here are a few products of my salad fixation:

#1: Lentil Salad

Ingredients: shredded lettuce, grated carrot, cubed tomato, chopped green and white onion, chopped yellow pepper, green lentils, capers, sesame seeds, and a white wine vinaigrette. This salad was inspired by the (best Ethiopian restaurant in Ottawa) East African Restaurant‘s awesome Azifa.

#2: Quinoa & Tofu Salad

Ingredients: shredded lettuce, quinoa, corn, baked tofu, grated carrot, finely sliced white onion, capers, sauerkraut and red wine vinaigrette.

#3: Cold Noodle & Spinach Salad

Ingredients: rainbow vegetable spiral noodles, baked tofu, grated parsnip, baby spinach, coarsely chopped onion, chopped yellow pepper, minced garlic and white wine vinaigrette.

#4: Fruit Salad

Ingredients: one orange, one banana, frozen raspberries, raisins and cinnamon. (Being allergic to most raw fruits makes spontaneous fruit salads quite the challenge.)

Thankfully my appetite has begun to return as I finally started running! I never really understood how great it was until I was capable of running for longer than 15 minutes. Interested in starting? Check this site and others out for more information and most importantly, just get out there and do it!

– Aly

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Heart-shaped granola bars

This is a recipe in progress. If you are looking for something to satisfy your sweet tooth, wait for Maureen’s next post!

1 ¼ c rolled oats
1 T spelt flour
1 t cocoa powder
1 t ground flax seed
1 T dried goji berries
2 T raisins, currants, dried cherries, and/or dried cranberries
2 T chocolate chips
¼ c frozen, unsweetened raspberries
¼ c water or juice of your choice
1 banana
5 drops of Stevia

Mix everything together. Dollop the mixture on to a lightly oiled pan and bake at at 350 F for about 20 minutes. The blobs of oatmeal will not flatten during the baking process, so make sure to do so before baking if desired. The version I used to make the granola bars in the picture had too much liquid, and did not include the extra 2 T of dried fruit and chocolate. It yielded about 22 little hearts.

Note: I included the goji berries for their festive red colour. They are far too expensive for what they are, especially since there does not seem to be much scientific evidence supporting their attributed properties. I do not think I will be purchasing these again!

During my quest to find vegan and allegy safe chocolate chips, I picked up some mung bean sprouts at the Natural Food Pantry and ended up using them, along with grated carrot, baby spinach, sliced cucumber, snow peas, capers, cubed tomato, chick peas, cubed avocado and chopped orange pepper to make an awesome salad for supper:

– Aly

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