If Healthful Essence was more convenient, we’d definitely eat there more often. It’s kind of like a healthier version of Soul Vegetarian. Here’s what we got last trip.
Kevin had the raw lasagna. It was good but could have used some fresh basil and maybe garlic.
Lacking originality, I got rice & peas, collards and BBQ tofu. With a couple of bonus slices of plantain on top.
This time, they had patties, callaloo patties!
Is it wrong that I like mine better? I make the callaloo a little spicy. These are still good though and didn’t require any work on my part.
You know where we don’t go enough? Healthful Essence.Vegan Caribbean food and raw items served cafeteria style. We would totally eat here more if it wasn’t a special trip kind of out-of-the-way. At least it isn’t far, but it’s not an area of town we generally have any other business in, the West side. But the folks are really nice and the food is delicious.
This is the $8.xx plate plus a lil something extra. I’ve got BBQ tofu, some black beans and greens. The extra part is the plantains you see on top. Bonus! She also gave Kevin this patty for everyone to share that tasted like Thanksgiving. Have no idea what it was. I’ve had their unfish before and it’s also really good. If you like mock fish stuff. The ginger beer, they make it there, had quite the bite to it so if you are a fan of spicy ginger, get it!
I’ve never been to Rosetta’s Kitchen in Asheville, NC but everyone raves about it and especially the Peanut Butter Baked Tofu. [oh man, sorry folks, that link went bad.] The recipe is crazy simple. My only complaint is that it came out pretty salty, even for me, and I like salt. It’s probably because I used tamari instead of regular soy sauce. Next time I’ll try soy sauce and if it’s still too salty cut the soy sauce with stock for the third try. Bonus, the leftovers made a nummy sammich.
I love Indian food. Asafetida seems to be the magical ingredient that pushes a dish from close to spot on. If you like to cook Indian, do yourself a favor and secure some. One jar will last you forever.
This recipe is one I saved in my RSS reader to try some time. I have tons and tons of stuff waiting to be tried. This one worked nicely because I was also trying to clean out my freezer a bit and had a bag of frozen black-eyed peas to use. If you use those instead of the dried called for, you can skip the soaking step. You could also used canned and it might cook a little faster. Just for fun and added nutritional value, I tossed in some chopped fresh collards. I mean, they go with black-eyed peas, right? Right! It was perfect. We ate this over brown basmati.
One of the fun things about VeganMoFo is how it inspires you to try different things. This week, I only made a minimal soy milk and cereal run so dinners had to come from ingredients on hand. Of course, I could probably live for 6 months on my hoarded ingredients, but still. One meal’s inspiration came from Jessy’s bourbon baked beans post. I had sweet potatoes and collards on hand. And a bag of frozen black-eyed peas. Sure, those will work. And work they did! Kevin thought they were a tad sweet. I can see possibly cutting back the sweetness and/or adding something sharp like a bit of cider vinegar. But all in all this was a perfect fall meal.
Friday night I made Kevin really happy by cooking something that was fried. I had starred this recipe for Country Fried Seitan Steak in Google Reader and planned to cook it some time this week. I already had the seitan, so just need to bread it, fry it and make the gravy. Oh, and make the collards and cook sweet potatoes to mash. It was a whole stove kind of meal.
I wouldn’t change anything about the seitan steaks. The breading was lovely. Seasoned nicely. The gravy seemed a bit bland to me so I added two tablespoons of nutritional yeast. Perfect! The sweet potatoes I steamed in the pressure cooker. It all came together really well but isn’t the kind of meal I would make on a standard week night. Too much work and too many dirty dishes. To add to the chaos, I was also baking off a whole wheat sandwich bread that turned out to be just cool enough to slice and eat with dinner.
Okay, so I still have a serious backlog of VeganMofo posts to read. But I have made it through a bunch of posts and marked a ton for future fixin’. One of those was Corndog Bread. Oh hell yeah! I knew I’d have to get on that pretty soon. And soon was a few days ago. There’s really nothing to it. I just cooked 4 veggie dogs on the George Foreman, sliced them and tossed them in a standard cornbread recipe. I think I used the one in Veganomicon. Next time, I think I’ll try it with seitan sausages for a more grown-up flavor. But I bet kids would go nuts over this. And what better to go with it than roasted sweet potatoes and a big pile o’ collards!
Someone blogged a while back about the fact that you can pick up Butter Chicken seasoning and the spice packet itself is vegan. So last time I was at the Indian market I picked one up with the intention of trying out a “Butter” Tofu. I finally got around to that this week.Here’s the mix I used, the tomatoes I added and the tofu. I’m not sure why the pappadums jumped in the picture…I loosely used the recipe on the back of the box. Here’s what I did: “Butter” TofuIngredients1 pound firm or extra firm tofu, drained and pressed2 tablespoons lemon juice1/2 packet Shan Butter Chicken Mix2 tablespoons oil 1 14oz. can whole cherry tomatoes or diced (smash them if you use whole ones)1/2 cup soy milk2 tablespoons Earth Balance Mix lemon juice, 1/4 cup of water and the 1/2 packet of seasoning mix. Pour over drained, pressed tofu and marinate 30 minutes. Heat oil in a non-stick frying pan. Add marinated tofu reserving the marinade. Fry up until browned. Add tomatoes, soy milk, and reserved marinade. Cover, reduce heat to low, and cook 15 minutes. Add Earth Balance, stir in until melted.Eat.We ate it over basmati rice with Dino’s Collards. Nummy.