Sunday, April 7, 2013

Vegan Korma w/ a little Quorn

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.

Vegan Korma 
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

Going Vegan Wild with Chloe Coscarelli, Gardein, and a little creativity.

Chloe Coscarelli's books are the best things I have bought in the longest time. Since I got her first book, and now her Vegan Desserts book, I have totally enjoyed the vegan diet. From meatballs to burgers, cupcakes and doughnuts, I have been making a delicious mess in the kitchen and I am so happy to share these creations with you all.

This is my Gardein vindaloo I made using the beefless tips. It was so beyond delicious, I don't even know what to say. Poured over quinoa- the perfect dinner! I took the original recipe from Jamie Oliver's Food Revolution cook book (as well as the tikka masala dish) but of course, I used vegan "meat" (Gardein and Quorn for the tikka). So delicious!.
And this is my vegan chicken salad with Gardein chick'n, Vegenaise, grapes and walnuts. Mixed all the ingredients then in between two slices of marble rye... HEALTHY and SO FREAKIN' GOOD!

Monday, August 27, 2012

Meatless Monday And More

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
3/4 sugar
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

Strawberry Muffins

So I must admit, I'm sick of cooking. Work is getting to the point that when I get home all I want to do is sleep. And mornings are worse than the end of the day because I already have to wake up early to walk the dog and get ready for work, so breakfast is just another hassle. I decided, well, if I make smoothies in the morning then I have to deal with carrying the cup the rest of the day. My cereal eating method is too time consuming and I only eat oatmeal made stove topper, not microwaved. MUFFINS! I can pack 'em with me and throw out the wrapper. So I opened my fridge, found a box of strawberries and decided, "I should make strawberry muffins". 
Strawberry Muffins 
1 stick butter 
1/3 cup organic cane sugar 
2 cups whole wheat flour 
2 tbsp baking soda 
1 egg 
1/2 cup almond milk 
1/2 tsp vanilla 
1/2 tsp salt 1.5 cups strawberries chopped 
1 scoop protein powder 

 Cream the butter and sugar. Add the egg. Add the dry ingredients slowly and then the vanilla and milk. Once combined, stir in the strawberries. Pour batter in a muffin tin and bake @400F for 25 minutes. Let cool then enjoy.

Monday, April 16, 2012

Cherry Blossom Yoga & Picnic

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

Photo by Martha Stewart Recipes


  • 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


  1. In a medium bowl, place great northern beans, zucchini, edamame, Parmesan, basil, lemon zest and juice, and oil; season with salt and pepper. Toss to combine.
 This picture was taken in bridge pose.