Fall Forward "Go-To" Salad. Healthy Seasonal Recipe.

The old saying goes: "Spring forward. Fall back." Right? Well that saying can apply to more than just 'daylight savings time'. When it comes to your diet, fall eating may leave you falling way backwards... Goodbye smoothies, summer salads, sunshine - and hello cold breezes, crisp air and comfort food cravings.

Well this year, don't fall back - Fall Forward.

And the best way to "Fall Forward" with your diet is to have a plan! Here is an easy, go-to recipe: Fall Forward Fruit & Pecan Salad. It's a delicious and healthy seasonal salad that you can whip together very quickly - just by having a few of the ingredients on hand in your pantry. Be prepared! And fall forward this season.

Note: autumn starts September 23, 2010. (two weeks)

My recipe ahead...



The Flavors: Warm cinnamon dried apple rings become soft and squishy when they meet the maple/avocado/lemon - spicy, sticky, zesty dressing. Taste that hint of tangy apple cider vinegar and the sweet-tart chew of dried cranberries. Creamy avocado cubes give this salad some body. Raw pecans and perky pumpkin seeds add a perfect nutty crunch. All these flavors are folded into a bouncy bed of bright baby greens. And don't forget the slight warm hint of chili powder to brush away the cool fall breeze. This salad will leave your body and taste buds feeling good!

Like I said, this is a "Go-to" salad. Which means you can easily whip it up because you'll already have most of the ingredients in your pantry. This salad is also very customizable to make into a meal. Toss in ideas..

* roasted butternut squash cubes
* warm cannellini beans (or another bean/lentil)
* cooked/chilled barley (or another grain)
* rice crackers or sweet potato biscuits on side
* tempeh bacon or tempeh croutons
* sticky tofu cubes

Here are the go-to pantry items to stock now, so you'll be ready later:

* Dried Cranberries
* Pumpkin Seeds (raw or roasted, your preference)
* Raw Pecans
* Dries Cinnamon Apple Rings
* Maple Syrup
* Olive Oil
* Easy Squeeze shelf-stable lemon juice (or fresh lemon juice)
* Apple Cider Vinegar
* Spices: chili powder, garlic powder, black pepper

The fresh ingredients you'll need:

*Avocado
*Fresh organic baby greens
...that's it!

Cranberries/Cinnamon Apples:


Nuts/Seeds:


Dressing:


Easy. Yummy. Customizable!


Fall Forward Go-To Salad
vegan, serves two

6 cups loosely packed Baby Mixed Greens, organic/local pref'd
1/3 cup dried cranberries
1/2 cup whole raw pecans
1/2 cup dried cinnamon apple rings (or diced fresh apple w/ cinnamon)
1/4 cup pumpkin seeds (raw or roasted/salted, your preference)
*add more/less of these ingredients to suit your tastes!

"Falling for Maple" Dressing
2 Tbsp maple syrup (Grade B is my fave)
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1-2 Tbsp extra virgin olive oil
1/2 tsp pepper
1/2 tsp chili powder
1/2 large avocado, diced
1 tsp garlic powder
optional: dash of cayenne

Directions:

Ingredients:


1. Add all dry salad ingredients and baby greens to a large bowl.



2. Wisk together the dressing and add chopped avocados.

Dressing:


3. Add dressing to salad and toss very well.

Add Dressing:


Toss:


Tossed:


4. Serve!

Easy Choco-Chip Peanut Cookies. NOT made by me.

Last night my husband made me Easy Vegan Chocolate Chip Peanut Cookies. And even though the recipe was pretty simple - they tasted better than any gourmet, labor/time-intensive cookie recipe I could ever make for myself.

Cookies in the Oven. One of the most magical culinary kitchen delights is the moment when you smell homemade chocolate chip cookies baking in the oven.

That soft, warm, vanilla-cocoa smell is magical.

It's like comfort food. And you haven't even bitten into a cookie yet.

And while it's fun to make cookies yourself, even better is when someone else bakes them for you! Pass this recipe along to someone who loves you and attach a *pretty please* request for fresh baked cookies...



I told my husband I wanted cookies. He looked at me with that blank stare of "..but I don't bake."

He replied, "Yes, lets make cookies!" I shook my head 'no' and pointed to a nice friendly box of chocolate chip cookie mix in the pantry. I passed along a few hints on how to make the boxed cookie mix *sing* and sent him on his way.

Twenty minutes later: fresh baked, warm, super customized vegan cookies. These did not taste like they came from a box - even though they kinda did.

Try MrHHL's Easy Vegan Chocolate Chip Peanut Cookie Recipe below...

(or like I said, pass it along to someone who loves you...)

The "Cookie Smell" makes everyone (even pets) happy!..

My kitty Nelly always gets this serene look on her face when we are baking cookies. She loves the smell that fills every nook and cranny of our NYC apartment. She goes into the kitchen and rolls around in front of the oven in vanilla aroma bliss. This is her, in a post-cookie-roll coma/nap...



Chocolate Chip Peanut Cookies
vegan

1 box vegan chocolate chip cookie mix (any brand)
*We used Dr Oetker brand cookie mix
1/4 cup softened virgin coconut oil
1/3 cup unsweetened applesauce
2-3 Tbsp softened *chunky* peanut butter
2-3 Tbsp dashes of additional flour (we used spelt) OR 2-3 Tbsp rolled oats
1/2 tsp vanilla extract
2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon
1/4 cup additional vegan chocolate chips (optional)

Ingredient Substitutions. The recipe uses coconut oil as the 'oil/fat' ingredient. If you'd like to use canola oil instead, you can - but I prefer the flavor and texture the virgin coconut oil provides. Also, if you'd like to use vegan buttery spread you can as well - only omit the extra salt since 'buttery spread' is already salty.

Directions:

1. Add all ingredients to large bowl and hand stir well. (Soften peanut butter in microwave and fold in last so your don't melt the chocolate chips too much).

2. Spoon dough onto parchment paper.

3. Bake in a 375 degree oven for 9-11 minutes. Note: if you want more cake-like cookies, bake dough circles close together so they smush into squares. For crisper cookies, give plenty of 'breath' room on the baking sheet. You can see the cookies we made were more cake-like and square shaped.

4. Remove from oven and allow to cool for ten minutes before serving.

5. Store in the fridge. The cookies will firm up in the fridge due to the coconut oil ingredient.

Serve with frosty ice cold almond milk.

Parked Food Truck Event NYC: Cinnamon Snail!

I'm a little sunburnt, a lot tired and incredibly satisfied by my long Labor Day weekend I spent gallivanting around NYC.

Labor Day Monday: US Open. But the #foodie highlight of my weekend had to be on Sunday - a crazy adventure all in name of NYC Food Trucks.

And one vegan food truck in particular: The Cinnamon Snail.

Story Time! .. Parked Food Truck event: Quest for the Cinnamon Snail Vegan Truck!...



So here's what we did in a "nutshell" - pun intended, as this story may sound a little nuts when I tell it aloud.

My two companions and I ("MrHHL" and BFF "S") traveled via subway to the South Ferry Terminal, which is at the southern tip of Manhattan. We had to board the Governor's Island Ferry to get to Governor's Island where the Bklyn Yard sponsored, "Parked" Food Truck event was being held.

We arrived to the South Ferry Terminal at around 12:45pm. We thought we were early. Smooth travels for us, right? Wrong. Hundreds of other food truck fans had the exact same thought. The line was insane (and this was simply to board the Ferry.)

We waited and waited. "They should have the food trucks out by this line!" We laughed. Tummies growling. Maybe I should've eaten breakfast, I thought to myself. Darn.

Eventually, and quicker than I imagined, we boarded the Ferry to Governor's Island (a 10 minute ride). The boat was packed. Who knew Food Trucks were so popular? Hmm. I'll blame Food Network and NYC foodies for evolving the trend. :)

Fresh off the Ferry..


Off the Ferry. Yay, we're free! Grass, trees, blue sky, crisp breezes, sun, crowds. Huge crowds. We trekked across the island with the other hungry masses. It was like the pioneers crossing the desert in search of an oasis.

Trekking across the island...


Event Brochure...


The Food Truck event was packed! ie, (Parked was packed!)

About 14+/- Food Trucks at the event. That's like one food truck per hundred-ba-zillion people. Or so it appeared by the look of the lines! In the background, loud, harsh, not-so-great music was blaring on speakers. Was this a good idea? Should we leave? We decided to brave this foodie storm and navigate the long swirling truck lines snaking around the field. Oh. My. Goodness.

Lines...


Cinna Snail line...


I spotted the Cinnamon Snail Food Truck.

*Big smile* Jumps for joy. I see it! I see it! Yippee!

Then I saw the line. *Frowny face*

The Cinnamon Snail is a vegan/organic Food Truck that is usually parked in New Jersey - which is why I was very anxious to give it a try (I'm not in NJ all that often.)

The Line. It took us a few minutes to find the end of the Cinnamon Snail line. Getting in the "wrong line" would've been a disaster.

My two pals and I waited in line. After five minutes of moving a quarter inch, we realized that this would be a long wait. But really, what choice did we have? None! At least we weren't alone.

I saw this "V" in the sky and I knew everything would turn out OK!...


For a "Food Event" it was crazy how many people were roaming around the event with blank "starved" looks on their faces. The only food in most people's hands were random cupcakes from some food table and tall frosty cups of Kelvin Slushees. (The fastest line at the event).

Trucks. Lines.


*time passes* *waiting* *line*

"Wow, this Cinnamon Snail line is moving like a ... snail" I tweeted.

Kelvin Slush Line..


High Point: Somewhere along the wait my genius friend went to get us Kelvin Slushees. All natural. Vegan. I slurped my Ginger-White-Peach bevie down very quickly.

Brain Freeze. But I felt a bit less grumpy.

As we waited, the Cinnamon Snail began running out of food. Uh-oh. The special: sold out. Tofu: gone. Root Beer: none left. Spelt bread: out. Yikes.

Oh, and did I mention the several random food safety inspections at the trucks that stalled production for a few minutes. More drama.

Total Wait Time: around 1 hour and 45 minutes. In the sun. The hot sun. Hungry tummies.

We finally arrived at the Cinnamon Snail window where we were greeted by the very startlingly cheerful and vibrant workers. Only two of them running the entire truck. That's hardcore. We gave them a big smile and begged them for food.

The guy in the green hat - running the show...


Lucky us. We ordered the last order of hot food before they ran out. As we paid, the truck guy (sorry I don't even know his name!) shouted something like this to the line: "We are out of hot food! Only baked goods items left!"

Vegan Goodies...


Note: there was a very long line of hungry tummies behind us before the truck closed it's hot food service. I felt kinda bad, but mostly very very lucky.

$$$ ..and FYI, the super-cool Cinna-Snail guys actually gave back some money to the last few customers because they felt their dishes weren't completely perfect (out of a few ingredients, etc) How cool is that?!

We ate our food under a tree. A shady tree. It was good. Delicious actually. We went back on the Ferry (after waiting in the long back-to-Manhattan Ferry line).

Back on the Ferry...


All that.

(just) FOR LUNCH. :)

"Life is a journey, not a destination."
— Ralph Waldo Emerson

Was I glad I went? Yes.

Would I do it again? No.

Do I want to eat at the Cinnamon Snail again? Yes! But not at a massive Food Truck event.

The "Parked" Highlight: The amazing organic, vegan Cinnamon Snail Food Truck.

Cinnamon Snail: The Review

We ordered: Two Portobello Sandwiches and one Fiery Tempeh Wrap. And bakery treats/goodies.

The Review: Both entrees were amazing. And under this circus-like atmosphere I was shocked by the high quality deliciousness. My tempeh wrap was stuffed with sticky, sweet, spicy tempeh and amazing lightly cooked kale.

Tempeh Wrap..


The portobello sandwiches were juicy, flavorful and bold. Delicious...



We felt much better after our meal.

The Pastries: We ordered a vegan cannoli, cinnamon snails (buns), a cranberry-lemon cinnamon snail and a vegan smores doughnut. All were pretty darn good. Loved them.







Other Review: Kelvin Slush.

The other Food Truck we tried, simply because the line was one of the fastest (at around 20-30 minutes), was Kelvin all natural slushees. I loved these! Super fun and yummy.

First you select a base: ginger, tea or citrus.

Then you add another flavor such as basil, mint, white peach, raspberry, guava, strawberry and more.

I chose a ginger/white peach. Sooo good! Especially when you are waiting in a long line in the blazing hot sun and haven't eaten anything all day.





The Moral of the Story, Kids..

As we sat there under the shady trees with our plates of hot vegan food, surrounded by streaming, mile-long lines around the park all I could utter out of my mouth as we smiled and ate was,

"Thank goodness this is delicious!" My eyes wide and my stomach happy.

We did it! Smile in tact...


Why I Love Food Trucks: Food Trucks are special. They 'even the field' of culinary critique. Nothing matters but the food. No chairs, no dining room, no storefront. No waiters, no atmosphere. Just the food.

I heard one event attendee say, "No I don't want Curry Truck. All I want is good, healthy vegan food. I want the vegan food." I love that.

..In a land of mile-long, 2-hour wait lines one thing remains true: choose wisely. You only get one shot.

I chose vegan. And I was very very happy. Just like everyday that I choose vegan.

I love the Cinna Snail Tee..

Meatless Monday Labor Day Menus: High or Low-Brow!

Your fun, festive, healthy vegan Labor Day Feast made easy! My menu inspiration...

Meatless, Relaxing, Labor Day Monday! Why not start a new tradition this year: make your Labor Day Feast Meatless, Healthy, Happy and maybe, if you really really try, just a little bit relaxing! You deserve it...

Inspiration is here! Check out my end-of-summer High-Brow (more time in the kitchen, gourmet-inspired) and Low-Brow (fast and easy) Vegan Labor Day Feast Menus...

Labor Day is a fuzzy holiday to me. The whole point of it is to celebrate workers on an end-of-summer day filled with relaxation, smiles, pats on the back, pre-back-to-school preparations and festive food - think picnics and outdoor barbecue.

But lets face it, many people work on Labor Day, most people simply suck at the 'relaxation' thing and most schools started classes last week! But there is one thing that can make your Labor Day a traditional celebration: the food!...



These menus pull recipes from some of my faves that I created this past summer and a few that have been classic faves for a while now.

Menu 1: Low Brow Vegan Labor Day Menu.

*For the super busy, not much time to cook Chef who still wants a healthy, fun feast.

Appetizer/Side Dish Option One: Simple Sliced Seedless Watermelon (no recipe required!)
Appetizer/Side Dish Option Two: Vegan Spinach Dip (Easy/Fast Version) ..also great for a sandwich
Appetizer/Side Dish Option Three: Easy Spiced Fluffy Quinoa
Appetizer/Side Dish Option Four: Sliced Heirloom Tomato Salad
Side Sauce/Dip: Chopped Veggies with Vegan Ranch Dressing
Entree/Salad Option One: Yellow Tomato Bean Salad or easier Two-Bean Salad
Entree/Salad Option Two: Vegan Hot/Soy Dogs
Entree/Salad Option Three: Vegan Mac n Cheese
Entree/Salad Option Four: BBQ Tofu or Tempeh (with store-bought bbq sauce or my recipe)
Dessert Option One: Key Lime Pie
Dessert Option Two: Store-Bought vegan ice cream with homemade Fresh Raspberry Sauce
Beverages: Chilled Coconut Water or Strawberry Lemonade Smoothie or Spicy Carrot Mimosa

Menu 2: High Brow Vegan Labor Day Menu.

*For the Martha-Stewart-Wannabe Chef who wants to impress this Labor Day and challenge their vegan cooking skills.

Appetizer/Side Dish Option One: Seedy Tahini Cole Slaw
Appetizer/Side Dish Option Two: Corn Cake or Mushroom Fiesta Bean Balls
Appetizer/Side Dish Option Three: Vegan Spinach Dip (Baked Version) (dip or sandwich spread)
Appetizer/Side Dish Option Four: Cashew Nut Cheese
Salad: Grilled Portobello Lemon Salad or Sweet Chili Marinated Cucumber Salad
Entree Option One: Cashew Cheese-Stuffed Squash Blossoms on a bed of Saffron Rice
Entree Option Two: Raw Tu-Nut Sandwiches or Pitas
Dessert Option One: Watermelon Custard
Dessert Option Two: Peaches and Banana Cream Pie
Dessert Option Three: Homemade Smores Ice Cream Sandwiches
Dessert Option Four: Chocolate Cherry Parfait or Pie
Beverages: Ginger Green Tonic or Fizzy White Sangria

...and if you're really in the mood to relax, seek out a to-go picnic and spend a day in the park!

Happy *Vegan* Labor Day!

Seedy Tahini Vegan Cole Slaw Recipe. Mayo Free.

Cool, creamy, zesty, crunchy cabbage-filled vegan cole slaw was just what I craved.

So when life hands you cabbage, make my Seedy Tahini Vegan Cole Slaw!...

This crazy week has been quite a whirlwind for various reasons. I'm sure you've all been there. And one of my favorite end of the day or end of the week stress-relievers is cooking. Chopping veggies, stirring soups, tossing pasta...

Position me in front of my cutting board and stove and send me into my own personal culinary dreamland.

Cabbage chopping is quite satisfying. Little mess, no juice, all chop. I sliced into my NYC Farmer's Market cabbage and that buttery 'crunch' sound was music to my ears. And what does one do with when life hands you cabbage? Make Cole Slaw of course! But this is no ordinary recipe.

This Cole Slaw is unique because:

*it is LOADED with healthy seeds
*it is mayo-free, yet still quite "creamy"
*It is vegan :) ..but you knew that already

Seedy Tahini Cole Slaw. I love my Vegenaise, but this "creamy" vegan cole slaw recipe is completely mayo free.

Chopped Cabbage:


Fresh Cabbage. This Greenmarket cabbage was better than any cabbage I have bought in a store. It was uniquely light and fluffy. Almost like a round Napa Cabbage. Super inspiring. So I pondered cabbage stew, braised cabbage .. but Vegan Cole Slaw won my vote.

Cabbage:




Want more cabbage? Read Napa Cabbage: 5 Uses and Nutrition Facts.

Want More Vegan Slaw Recipes:

- Napa Cabbage Slaw
- Vegan Cole Slaw (w/ vegan mayo)
- Jicama Slaw

About the seeds. I used a nice variety of seeds including black and white sesame seeds.

Black vs. White Sesame Seeds. If you do a simple taste test of black vs. white sesame seeds you will find that while the more common white seed had a mild flavor with a chewy texture, the black seeds are bolder, a bit more bitter in taste and even have a thicker crunch.

This bitterness adds a very unique and earthy flavor to the slaw. You don't have to use black seeds, but worth a try if you can find them in your grocery store. Now onto the recipe...


Seedy Tahini Cole Slaw
vegan, makes 8 cups

1 medium head of green cabbage, chopped into thin strips
1 small sweet onion, chopped
optional: 1 green apple, chopped

Seedy Tahini Dressing:
2 Tbsp apple cider vinegar OR lemon juice
2 Tbsp seasoned rice vinegar (or more of cider vinegar or lemon)
1/4 cup maple or agave syrup
1 large orange, juiced
4-5 Tbsp Tahini
1 tsp black pepper
1 tsp chili powder or 1/2 tsp cayenne
1 Tbsp cumin powder
1 tsp coriander (optional)
1/4 tsp sea salt

Seed Mix: (you can use a blend of whatever seeds you prefer)
1/4 cup sesame seeds (black and/or white seeds)
1/4 cup pumpkin seeds
2 Tbsp hemp seeds (optional)
Other seed ideas: poppy, flax, fennel

Directions:

1. Prep your cabbage by slicing it in half and chopping it into thin fine bits.

Slice cabbage in half:


2. Place chopped cabbage in a large bowl.

Chopped:




3. Next, chop your onion and add to bowl.

4. In a small bowl, whisk your 'dressing' together. You can add seeds directly to dressing mixture as well.

5. Pour dressing over top of cabbage/onions.

6. Toss well. Really well.

Toss Well:


7. Cover bowl and place cole slaw in fridge for at least an hour to chill and marinate. This slaw tastes delicious when made a day ahead of serving time.

8. Serve chilled! Garnish with additional sesame/pumpkin seeds.