Frustrations and free salads

November 9, 2010 by 3 Comments

I’m frustrated with my schedule for next semester.  Because I got hosed by financial aid I have to work A LOT this year, which also means I have to take fewer classes.  And there just aren’t many classes offered next semester that will fit into my criteria, so it looks like I will only be taking two classes next semester.  A&P(which I had this semester but dropped and I’m SO glad I did- there’s no way I would have survived the semester if I hadn’t dropped it!) and Food Microbiology.  And since I can only take 2 classes that officially puts me at least a semester behind where I wanted to be with my degree plan.  :(  And I don’t think I’ll be able to take classes this summer(see above note about getting hosed by financial aid).  This super sucks!  Maybe next year the financial aid office won’t be so incredibly horrid to me and I can take an extra class or two to make up for this year…

Anyway, enough with the heavy!  Who wants some FREE SALAD?!  Like forever ago foodbuzz/fresh express sent out a bunch of salad coupons and I completely forgot about them!  I found them the other day and I was like yipee! 

Want a coupon?

The first FIVE people that leave a comment (on my actual blog, not on facebook or twitter) will get some free salad!  Just comment telling me your favorite things to put on your salad and that coupon is yours! 

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P.S. thanks foodbuzz and fresh express!!!

 

Last night I had this really yummy salad for dinner…

Spinach, Annie’s Goddess Dressing, mushrooms, carrot, chickpeas, tomatoes, and sunflower seeds.  NOM!

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Well, gotta run!  I’ve got juice to juice, a paper to write, homework to do, and a test to study for!

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Hatch Chili Rellenos

August 31, 2010 by 5 Comments

It’s that time of year again!  Hatch Chili time!! 

What the heck is a Hatch Chili you say?  Well, I’m glad you asked!  A Hatch Chili is a seriously delicious chili pepper that is grown in Hatch, New Mexico.  It is kind of like an Anaheim pepper(which is actually bred from the Hatch chili).  They are harvested once a year- right NOW!  And if they don’t come from Hatch, New Mexico they AREN’T Hatch Chilies!!  So go and get some (might I suggest Central Market?  We’re having our Hatch Chili Fest right now!  I work there, can you tell?  haha!) and stock up that freezer- because they won’t be around for much longer!!

This recipe is some of the BEST rellenos that you will ever eat!  I’m not kidding.  This is better than any relleno that I’ve had at a Mexican food restaurant.  AND it’s VEGAN!  I don’t normally fry stuff, but once or twice a year I do and this is one of those times!  It just won’t get the same results if you try to bake it.  So splurge and give this a try!!

Here ya go…

Hatch Chili Rellenos

(Print this recipe!)

Ingredients:
1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces beer
2 tablespoons extra-virgin olive oil
1/2- 1 cup Daiya Vegan Cheese, cheddar style 
6 Hatch Chilies, charred and peeled
Canola oil, for frying

 

Directions:
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl. Gradually add the beer, whisking until the batter is smooth. Cover with plastic wrap, and refrigerate for 1 hour.

Make an incision the length of each chile and remove the stems and seeds. Stuff the Daiya cheese into chilies, and close with a toothpick.

In a large deep skillet, pour oil until half full. Heat over medium heat until hot.

Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side. Drain on paper towels and season with salt.

Try not to pass out because they’re so amazing!

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Favorite vegan products, part I

August 4, 2010 by 1 Comment

Sorry for the unintentional hiatus!  I started a new job and between that and summer classes I’ve been SLAMED!!

I thought it might be fun to go through a few of my favorite vegan products just for anyone who might be curious.  There will be many parts to this new segment, so stay tuned for more!

First and foremost my top two favorite vegan products are FRUITS and VEGETABLES!!  That being said, let’s move on!

DSCF2989Vegenaise.

I love it because it tastes just like mayo but doesn’t contain any animal products!

 

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SO Delicious coconut milk creamer.

SO much better than soy creamer!  It adds a wonderful texture and flavor to your morning coffee.

 

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Silk Almond Milk.

I love it because it is DELICIOUS!  WAY better than soy milk!!  It’s creamy like whole milk (not watery like soy) and it tastes amazing straight up in a glass.  And almonds are so very good for you!  

 

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Whole Soy and Co soy yogurt. 

6 grams protein, low fat, great source of calcium!  Beats the PANTS off of every other soy yogurt out there!!  Soy yogurt can be hit or miss and this one is definitely a hit!  Favorite flavors so far are peach and blueberry.

 

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Daiya!!!!

This has been my best find so far- it makes amazing mac and cheese, is perfect for pizza, and makes one heck of a grilled cheese!  Best vegan cheese hands down!

 

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Maple Syrup

Love this stuff!  Amazing in oatmeal (and of course on pancakes!), but is also a good natural substitute for sugar.

 

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Agave Nectar

Oh how I love thee!!  It tasted just like honey.  It’s wonderful in tea (hot or cold), smoothies, cereal.

 

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Animal Cookies!

LOVE whole foods animal cookies!!  Most animal cookies have butter and/or milk in them (eww!), but not this brand- and they’re so yummy!

 

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Whole Foods hamburger buns

One of the only burger buns I’ve found that are vegan.  They’re awesome too!

 

And last on the list for today…

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Justin’s chocolate almond butter

Oh.My.Gosh.  This is waaaay better than Nutella!!  Way better for you too!  Enough said,

 

Hope you enjoyed part one!  More favorites coming soon…

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Spicy Black Bean Soup

July 1, 2010 by Leave a Comment

This soup is so delicious!  It makes a nice big pot of soup, so you can keep munching it for days!  I think this is an old weight watchers recipe- I’ve had it forever, so who knows where it came from.

Here it is!  Make it now- you can thank me later!  😉

 

Spicy Black Bean Soup

Ingredients:
1 onion, chopped
4 cloves of garlic, chopped
3 (15 oz) cans of black beans, undrained
big pinch of red pepper flakes
1 tsp ground cumin
14 oz vegetable broth (I go a little shy on this- I like my soup a little more on the thick side)
1 can of rotel (if you  don’t like rotel, you can just use a can of plain diced tomatoes or fire roasted tomatoes would be quite tasty as well)
1 can yellow corn, drained (frozen or fresh corn would work well too)

 

Instructions:
Sautee onion and garlic until onions are soft. (about 5 mins)

Put one can of beans in the blender; add sautéed onions and garlic, red pepper flakes, and cumin.  Cover and blend until smooth.  Pour mixture back into stockpot.

Place second can of beans and vegetable broth into blender and blend until smooth.  Add to stockpot.

Stir in third can of black beans (do not puree first), rotel, and corn into pot.  Bring to a boil, lower heat and simmer for 20-25 mins.

Yields about 1 1/2 cups per serving.

 

 

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Favorite toppings:  salsa, Daiya vegan cheese, vegan sour cream, crushed up tortilla chips

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