Sunday, September 28, 2014
So after picking up our lunches, we headed to the dining area which had this very cool vibe with simple decor and homeboy at the front playing the keys and singing some jazz. I ate everything off my plate and why not; who feels guilty eating a plate of vegetables?
So I'm already planning my next visit and thinking of making it into a cheat meal and going for a vegan burger and a slice of cake. :o) But, honestly, its not like its a big slab of steak high in fat and cholesterol and their bread is vegan too so... YAY! Hope to see you there soon.
PS: So, drive slow or you might miss this gem. Its on Georgia Ave towards Howard University. If you're like me, its not a neighborhood that I typically visit, so don't be turned away by the fact that its not fancy pants like Georgetown or Dupont Circle and that there's not a Zara or Starbucks around the corner, this restaurant is totally worth visiting.
Woodlands Vegan Bistro
2928 Georgia Ave NW, Washington DC, 20001
Sunday, April 7, 2013
So, I am totally craving Indian food again, and when I was in Chicago last weekend, my girls and I went to this place that served various curries with your choice of basmati, brown rice, or quinoa. The food was so good for that tiny lil' place. Since I'm back on the treadmill again, I need to eat full-fueled meals (630am 5K runs aren't my favourite things to do) so I decided to make a vegan version of the dish that will fill me up, but not weigh me down. I chose to use Quorn chik'n tenders as my protein source. I served it over a mix of quinoa and basmati and a side salad.
3/4 bag of Quorn Chik'n Tenders
3 large carrots sliced
1 bag of cut broccoli and cauliflower
1/4 tsp curry powder
1/4 tsp chili powder
1/4 tsp tumeric
1 tbsp fenugreek seeds
1 tbsp butter substitute
1 tbsp EVOO
1/2 cup cashews
2 tbsp unsweetened coconut
1 jar of vegan Korma sauce
1 cup light coconut milk
1 cup water
In a large pan, over medium-high heat, warm the butter substitute and EVOO. Once heated, add the dry spices and combine well. Next step is to add all the vegetables and the Quorn. Cook well for approximately 5 minutes. Turn heat to medium-low. In a blender add the rest of the ingredients, BUT only 1.2 a cup of water and blend into a thick sauce. Pour the sauce over the ingredients in the pot and then add the remaining water. Stir well and let cook for about an hour. Once the sauce has thickened and the vegetables and protein are cooked thoroughly, turn off the heat. Pour curry over your rice, and then sprinkle some chopped cashews and golden raisins.
Sunday, March 3, 2013
Monday, August 27, 2012
So after doing the dishes today I realized how much I hate cooking meat. I enjoy eating it, but damn, I hate cooking it. The grease, the smell of meat, the hardened fat. . . UGH! So I am going meatless at home not just on Mondays, which I normally do, but, with baby steps, one month at a time. So, with that being said, I needed to create some delicious meals at home. Off the the bookshelf. Hmm, oh look, I have the Skinny Bitch "Ultimate Everyday Cookbook by Kim Barnouin". After going through the recipes and my kitchen I found two that were definitely going on my wedding for the week.
LUNCH: Curried Chickpea Cakes (which I served with a piece of fruit and POP chips)
DINNER: Lentil Tacos with Fresh Salsa (but instead of using tortillas, I used Boston lettuce to hold my fillings).
Check out the book for the recipes
But know we all know I have one of the biggest sweet tooth's ever so I had to bake some cupcakes. I just tool the traditional, basic vanilla recipe and created a cupcake around my favourite dessert: RAS MALAI.
Lulu's Ras Malai Cupcakes (Makes 12)
Ingredients For Cake
1 cup condensed milk (Fat Free)
1 tsp apple cider vinegar
1.75 cups wheat flour
2 tbsp cornstarch
0.5 tsp salt
1/3 cup canola oil
2 tsp vanilla
1 pinch of saffron
Ingredients For Frosting
2 sticks of butter
3.5 cups powdered cane sugar
1.5 tsp vanilla
1/4 cup soy milk
3 tbsp chopped pistachios and a few for decorations
First I mixed the condensed milk and vinegar. In a separate bowl I sifted the dry ingredients and then added the milk mixture to it. I then added the oil, sugar, vanilla, and saffron until I had a smooth, yet thick mixture. I then scooped the mixture in 12 cupcake cups and baked the cupcakes at 350 degrees for 20 minutes. Allow the cupcakes to cool. For the frosting, beat the butter and sugar until creamy. Slowly add the remaining ingredients. Frost the cupcakes and then top with some pistachios. Mmm, so yummy. Maybe one day I will have my own bakery.
Saturday, July 21, 2012
Monday, April 16, 2012
A couple weekends ago was the DC Cherry Blossom Yoga event. Every year Lululemon leads a practice with ambassadors at the Sylvan Theater – Grounds of the Washington Monument. This year was unbelievable. Great people, great weather and a great workout. After the practice a few friends and I had a nice picnic. I made Martha Stewart's white-bean salad with zucchini and parmesan and Trader Joes harvest grains blend. Others brought oatmeal raisin and sugar cookies, chips and salsa and peanut butter and jelly sandwiches. It was a delightful picnic right next to the Washington Monument. Unfortunately, the only picture I took had my finger right smack dab in the lens. Trust me though the food was great. Instead I'll post pictures of our yoga practice :)
White-Bean Salad with Zucchini and Parmesan
- 2 cans (15 1/2 ounces each) great northern beans, drained and rinsed
- 3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
- 1 cup edamame pods
- 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
- 1/2 cup fresh basil leaves, torn
- Grated zest and juice of 2 lemons
- 1 tablespoon olive oil
- Coarse salt and ground pepper