July 20th, 2009

Travel food with no accomadations

I'm going to Panama City , FL for a wedding and don't expect to be fed anything remotely vegan. I'm not going to have any access to cooking facilities (not even a microwave) and may not even have a mini-fridge. So I need to pack snacks and mealish stuff for me and my newly vegetarian boyfriend for 3-4 days. I haven't been able to think of much besides pb&j, cliff bars, nuts, and dried fruit. Any reccomendations for nonperishable stuff as well as a few meals that can keep in the fridge for several days and survive a 4 hour car ride (probably without a cooler) would be appreciated. Also protein is key because I expect salads to be my only option there... thanks guys!

greens for winter

My nerd food goal is to put up forty dinners of frozen local greens for the winter, one for every week of the school year. I am a school teacher with three small children, so that meets a lot of goals: easy, healthy weekday meals and eating local as much as we can. So far I have done chard pesto, sagg that I will use to make channa sagg, blanched kale for quinoa pilaf or soup and beet greens sauteed with garlic and onions. Any other ideas of ways to put up greens for the freezer?

Pasta with lemon-pepper tempeh and zucchini

Turtle Island has just introduced three types of pre-marinated tempeh. I grabbed one of each at the co-op for about $3.50 a piece, and here's what I made with the Lemon-Pepper variety:

Pasta with lemon-pepper tempeh and zucchini

Put spaghetti or other pasta for two on to cook.

Add a tablespoon of olive oil to a large skillet preheated over medium. Crumble in one package of marinated tempeh strips (I sort of scraped off the extra seasonings that were caked on one side of the tempeh, and I think I'd do that again, but you could get some more flavor punch by leaving it on). Also add one medium zucchini, thinly sliced. I also added two garlic-stuffed green olives, coarsely chopped (optional, but tasty!) Saute about 10 minutes, or until the zucchini is softened and starting to color, and the tempeh shows signs of browning. Some fresh or dried dill or thyme would be good thrown in at the last minute, if you had it. Drain the pasta and toss it with the tempeh mixture. Serves two.

I like Turtle Island's version of this product a bit better than the one made by Light Life, but that one was pretty good also. If memory serves, Turtle Island's is cheaper, but maybe not distributed as widely. Also note that the Light Life ones are precooked, but the Turtle Island ones are not. On the other hand, Turtle Island's are gluten free, but the Light Life ones are not. Light Life's are significantly lower in sodium.

All told, these things certainly aren't as cheap as seasoning your own tempeh, but they seem to be handy shortcuts to keep in the freezer or fridge. I'll report on the other flavors as I try them.

Cous-Cous Dessert Recipe Request

Tonight I was eating couscous for dinner (it was delicious, if anyone wants to know) and out of nowhere I decided that I wanted to make cookies using couscous. Is this possible? Does anyone have any recipes for this? I tried google search, but apparently there is a restaurant in NYC called "Cookies and Couscous" @___@

As a side note, I did manage to find a few recipes for cous-cous cake. Two really caught my eye:
http://veggout.blogspot.com/2008/04/my-best-attempt-at-replicating-old.html

(Vegan Tres Leches Couscous Cake)Collapse )

and

http://howtofeedavegan.blogspot.com/2008/05/couscous-cake.html
(Coconut Vanilla Bean Couscous Cake)Collapse )


Has anyone made either of these before or something similar? Are there even better, tried and true couscous cake recipes? Hit me with your best shot! I'm curious about couscous as a dessert.

Thanks!!!!


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