Sesame Restaurant, Indianapolis, IN

Delicious sweet and sour wheat gluten and crispy mock duck. Delicious, but does not compare to Buddha Bodai in New York City!

“Beeeeef” Bourguignon

It won’t stop being winter. It snowed yesterday. As a result, I have decided to not cook anything “spring-themed” until it is actually spring.

I wanted to also make comfort food. I am struggling trying to enter the work force, and I think I am eating my feelings again…hehe.

Today, I decided to make a “beef” bourguignon using Gardein Beef Tips that I found at my local Kroger.

It was quite delicious and comforting. I put it on top of some egg noodles. This was probably the first time I have had any sort of stew since becoming vegetarian. I was never a big stew type of girl, but this was good nonetheless! Also, I have never been able to cook anything a-la- Julia Child/French, since it is not quite a cruelty-free cuisine. I definitely can’t do the Julie and Julia 365-day cooking adventure! So this is a first.

“Beef” Bourguignon

Inspired by Smitten Kitchen

Serves 4

2 tablespoons olive oil
2 tablespoons butter, softened
1 pound cremini mushrooms, sliced
1 carrot, sliced
1 small yellow onion, chopped
2 tbsp minced garlic
1 cup full-bodied red wine
2 cups mushroom broth
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Seared Gardein Beef Tips

Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

• Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes.
• Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
• Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
• Combine remaining butter and the flour with a fork until combined; stir it into the stew.
• On a separate pan, sear Gardein Beef Tips for a few minutes. Add to pot.
• Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.
• To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

Farmer’s Market at Capitol Hill

Fresh produce and beautiful arts and crafts

VEGETARIAN HOT DOGS!

(Chili Cheese Dogs and Cheese Dogs with Fries)

-After we ate at Foodswings in hipsterburgh (Williamsburgh), Brooklyn, we left the vegan fast food place very unsatisfied. The chili dogs and cheese dogs were subpar. The soy dog was way too soft and did not have a satisfying texture.

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-Of course, being a fanatic, I had to go home and do it better!

-The best hot dog to get is, hands down, Lightlife Smart Dogs® Jumbo Veggie Protein Links! Since most hot dogs are overly processed and have an “unreal” taste anyways, these Lightlife dogs are the best option for non-vegetarians who want to eat healthy. There is truly nothing to miss when you opt for this product. For vegetarians, this is the best option out of all the soy dog products I have tried.

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-I topped mine with Amy’s spicy chili! The other one was just topped with cheese.

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-With a side of French fries, it was perfecto! An easy and comforting Sunday night meal

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-Oh, and picked up a chocolatey desert too! Hehe.

Asparagus Pizza

Being a perpetually busy student and having all nighters for days at a time can really drain a person. It also forces them to buy take-out (which is just so expensive and UN-healthy). No matter what, the portions are too big, the ingredients are over-processed, and the way these foods make you feel makes it harder to take on the rigors of academic life.

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It has been my quest to find healthy, whole vegetarian recipes that fill you up and should take less than 30 minutes, if you are good at multi-tasking. This is what this asparagus pizza is. It does not really even need a recipe. The combination I used, however, made for an awesome combination of flavors.

• 1 bunch of asparagus, cut lengthwise
• Half a cup of caramelized onions
• 1 ball of fresh mozzarella
• 1 pizza dough (I just buy mine—I am jealous of those who can make time to make dough)
• 1 cup of white sauce
• Minced garlic
• Truffle oil
• Tbsp of Parmesano reggiano shavings

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Preheat crust to 415 degrees for 6 minutes

While you are doing this, place sliced asparagus on a pan and drizzle with olive oil, and sprinkle with minced garlic and salt

While the crust is cooking, caramelize onions with a tbsp of butter and sprinkle of salt

Take out pizza crust, spread white sauce, and layer slices of mozarella, onions

Take out roasted asparagus after 15 minutes and layer on top

Drizzle truffle oil and Parmesano reggiano shavings

Bake for 10 minutes, but make sure to not overheat. Take out when bottom of crust is golden brown.