My (new) Favorite Vegan Restaurant + Some Updates

I feel like I start every post lately explaining how busy I am, but it’s true! School is definitely hard this semester. This post is going to be a personal one, because I haven’t been cooking anything too creative lately (ok, that’s a lie, I’ve been making some delicious kale salads but I keep forgetting to take pictures of my creations and a food post without a picture is just sad.)

If you read my last post, you learned that I “ended” my vegan diet because I craved fish and chicken, etc. Well, I’m back to my old vegan ways because I kept getting grossed out about making meat and found I was completely dependent on prepared foods (like already cooked meat at Trader Joe’s and Whole Foods, which ends up being really expensive). To me, being grossed out by cooking a particular food item is a sign that its just not going to work out. Now that I tried experimenting with a “flexitarian” diet, I feel I can return to my vegan ways and avoid some of the cravings that were sneaking up on me by paying closer attention to micronutrients to avoid certain deficiencies.

Although I’ve been busy, I did get a chance to take a mini-vacay in upstate NY where I ate at Garden Cafe on the Green, a cute vegan restaurant in Woodstock. I ate there twice. The first occasion I had a chickpea wrap with oven-roasted potato “fries) and the second time I had a blackbean-sweet potato burger. Both meals were delicious and I highly recommend the place if you happen to be in the Woodstock, NY-area.

a picture of the chickpea wrap at Garden Cafe.

a picture of the chickpea wrap at Garden Cafe.

 

In addition to eating, I also got to spend much time outdoors during my upstate getaway. I love exploring nature! This blogs tagline is “food for the mind, body, and soul” and I believe being in nature is one source of “food” for the all of the above! Fun fact: I actually used to be the education director of a nature preserve before I decided to go back to school for nutrition!

Had to stop and take a photo of this beauty!

Had to stop and take a photo of this beauty!

a birds nest I saw while hiking

a birds nest I saw while hiking

On a nutrition note, spending time outside, especially when it’s sunny, is a good way to boost your vitamin D intake, which often decreases during the winter months.

A short vacation wouldn’t be complete without going to a few souvenir shops, and that I did. Woodstock is a fun little town with a ton of cool stores that show it’s grooooovy history 🙂

a sculpture made of various knick-knacks

a sculpture made of various knick-knacks

Inside a thrift store.

Inside a thrift store.

I hopefully will have more time to post some of my recipes. After April I have finals for the spring semester…followed by two summer classes but making time for food (and creating healthy recipes) will always be something I love to share!

-Jess

Falafel With A Green Twist

Hello readers! It’s been almost a month since I last posted. As you can tell, I’ve been pretty busy! I started the spring semester in late january and my yoga teacher training is almost done (although, I still have a lot of work to do, including a yoga practical and teaching a class on my own!). This semester is jam-packed for me because I decided to double-up on credits, so I’m actually taking double the amount of graduate courses I’m expected to…whoops! Since this blog isn’t about my academic career, I’ll switch gears now and talk about the delicious recipes I’ve been cooking up. Having limited time has actually made me become a little more creative when it comes to cooking, which is good, because as any busy vegan can tell you, microwaved veggie burgers can get awfully boring after a while.

Falafel has been a favorite food of mine, and it’s my go-to order at any middle-eastern restaurant. I decided to create my own healthier version of falafel, with added collard greens into the mixture. This recipe is tasty, easy, and not too labor intensive, so have fun and enjoy!

My new favorite collard greens falafel with a nice amount of hummus in a wrap

My new favorite collard greens falafel with a nice amount of hummus in a wrap

Ingredients (makes about 9 falafel balls/patties)

  • 1 fifteen oz. can of chickpeas
  • 3 large collard leaves, stems removed
  • 3 tsp. cumin
  • 1/4 tsp. ground pepper
  • dash of salt
  • 1 tsp. curry powder
  • 1/4 tsp. garlic powder
  • 1/2 cup whole wheat flour or other whole-grain flour
  • 3 tbsp. oil (for the pan)

Directions

  • Combine chickpeas, collard greens, spices, and flour in a food processor and process until you have a uniform mixture (about a minute or two of total food processing time). If you don’t have a food processor, you can try using a blender but the food processor is your best bet for this recipe.
  • Pour oil into the pan
  • Spoon out chickpea mixture into ball shapes and onto the pan and cook on medium heat
  • Allow each chickpea ball to lightly brown and then flip on each side
  • If you find that the chickpea balls aren’t cooking all the way through, feel free to flatten them a bit to create more of a “patty” than a ball. Don’t worry, it will still taste just as good!
  • After cooking, allow to cool, and then enjoy in a wrap, pita, or with a generous helping of hummus (or your favorite dip!)

-Jess