What I Ate Wednesday

Welcome back to What I Ate Wednesday, where we take a look at what I've been up to in the kitchen!
 I can't believe tomorrow is already Thanksgiving? Where does the time go?

Breakfast was the same sort of thing I love every morning: old fashioned oats and grapenuts mixed with raisins, walnuts and bananas topped with vanilla soymilk. Delicious and very filling!

Lunch was a big old yummy apple and this simple salad of baby spinach, carrots and tahini dressing. The crackers are Finn Crisp Rosemary. A lot of flavor and crunch in a simple cracker!

My afternoon snack was a frozen banana chocolate smoothie topped with walnuts. If you can't tell, I love all nuts, but especially walnuts. Remember, although nuts are calorically dense, they are an excellent snack and source of healthy fats.

Dinner was a big portion of kale chips (love them!) topped with a little sea salt, roasted carrots and yellow beets and a couple of quinoa cakes.

Cool Stuff At Trader Joe's

Now that Thanksgiving is just a couple of days away (how did THAT happen?), it's time to stock up on yummy beverages for the holiday, right? I mean, not only is it going to be a beautiful holiday, but the Patriots play Thanksgiving night!

The last time I went to the Patriot Place Trader Joe's, I was excited to see this big display of Smuttynose Beer.

I never went for flavored beers, but this is the year of loving pumpkin ale. There are fewer things better than a tall cold pint of pumpkin ale with a sugared rim.

Smuttynose makes an excellent IPA as well!

How to Slice a Pomegranate

My favorite season? Fall. Why? Lots of reasons why, but the foodie reason is because of the huge shipments of POM pomegranates that show up at the grocery stores this time of year. Quick tip: buy a whole bunch of them and keep them in the fridge, as they store well for about three months!

My mom introduced us to eating pomegrantes when we were kids, and they've remained one of my top five favorite foods since! (yes, chocolate is there as well)

Since I'm verbal about my love of this amazing fruit, people often come to me for pomegranate advice! One of the questions people ask is, "How do I pick a good one?" There are a couple of things to consider. First, I pretty much only get the ones with the little POM sticker on them. They're usually $2.00 to $2.50 each. I've been known to buy 20 at once. Yep, you heard that right! Another thing to consider is the weight. The juicier the fruit, the heavier it will be. I also look for a nice dark red, fresh looking fruit.

If you've even cut into a pomegranate, you know they produce a lot of dark red juice that can stain your fingers, nails, kitchen walls (!), etc. Here are some pictures I took showing what I believe to be the best and cleanest way to cut into it:

Slice off the top and the bottom (the top is the stem side)

Very lightly score around the fruit, without puncturing the seeds.

Then lightly score around the diameter.

Voila! It's ready to eat! (yes, I am wearing gloves!)

What I Ate Wednesday

Welcome back to What I Ate Wednesday! If you're a regular here at veganmama, you may have noticed that I've switched over to a Monday/Wednesday/Friday schedule. I'm hoping this keeps everyone hungry (ha, ha) for more :)


Breakfast will always be my favorite meal of the day. I got a little heavy handed with the soymilk, almost entirely covering the cereal, but here is a bowl of Grape Nuts mixed with old fashioned oats, raisins, walnuts and flax seed. I topped it with banana slices. I could never get through my morning without a substantial bowl of cereal and fruit!

Lunch was a plate of hummus, carrots, pita chips an a sliced raw zucchini. Might sound strange, but raw zucchini is really good this way.

Snack was the usual chocolate/banana/almond milk/ice smoothie, but this time I jazzed it up with some hemp seeds.

You can find these raw shelled hemp seeds at Whole Foods or right here on veganmama!

Dinner felt very seasonal! Kale chips, curried potato and chick peas over brown rice, and roasted buttercup squash topped with apricot honey glaze (from Stonewall Kitchen, thanks Mom!)

Cool Stuff At Trader Joe's

Full disclosure, I haven't yet tried this Trader Joe's product, but I really like the look of it as a hostess gift, a small girlfriend gift or a stocking stuffer...

Figs are such an elegant fruit. I'd probably serve it on a rosemary cracker to have a nice salty/savory/sweet combo.  Or maybe just bread it on a hearty piece of toasted wheat bread? Any ideas? Has anyone tried it?

Good Thanksgiving Gingerbread Recipe!

This post is a re-post of one of my favorite vegan treats, Oh She Glows' Frosted Gingerbread, originally posted here.

One of the best vegan blogs is my personal favorite, ohsheglows.com. I depend on her blog for inspiration and fool-proof recipes. That's one of the best parts of cooking blogs: the blogger (usually!) has tried the recipe a few times and only recommends what works. And I love passing along to my readers easy, sensible recipes that work!

Adapted from Fat Free Vegan.

Ingredients:

• 1 cup canned pumpkin
• 3 tbsp pure maple syrup
• 3/4 cup sugar
• 1/3 cup coconut oil (or canola), softened (a little pricey, but worth it)
• 1/4 cup blackstrap molasses
• Chia egg (1 tbsp chia + 3 tbsp water) (I did the same, but with ground flax seed)
• 1 2/3 cups unbleached all-purpose flour
• 1 1/4 tsp baking soda
• 2 tsp pumpkin pie spice (OR 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger)
• 1 tsp sea salt
• 1 tsp baking powder
• 1/8 th tsp ground cloves
• 1/2 cup toasted chopped walnuts

Directions: Preheat oven to 350 F. Line a regular sized loaf pan with parchment paper and lightly oil on top. Toast the walnuts on a baking sheet for about 10-12 minutes until golden. Remove from oven and set aside. Combine the following ingredients (pumpkin, maple syrup, sugar, coconut oil, molasses, chia egg) in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the wet mixture to the dry, and stir well. Stir in the toasted nuts. Pour the batter into the pan, smooth out with wet spoon, and bake for 50-60 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from pan. While it is baking, make your spiced buttercream frosting (see below). Serves eight 1-inch slices.

Spiced Buttercream Frosting

Buttery, sweet, fluffy, spicy…and vegan to boot! The perfect Fall-spiced frosting.
Ingredients:

• 1/2 cup Earth Balance Butter Stick, softened
• 1 3/4 cup icing sugar (aka: confectioner’s sugar)
• 1 tsp pure vanilla extract
• 1 tbsp pumpkin pie spice (yes, a full tablespoon!)
• 1 tbsp almond milk (as needed to thin out to desired consistency)

Directions: Whip the Earth Balance with a mixer until smooth. Now add half of the icing sugar and blend well, stopping to scrape the side of bowl as needed. Now add in the vanilla, pumpkin pie spice, and almond milk (if needed). Mix well. Add in the remaining icing sugar and blend for several minutes, stopping to scrape the sides of the bowl. Once the Gingerbread has fully cooled, spread on the icing using a wet spatula.

Veganmama note: this frosting is the bomb, and I'm not a frosting lover.

Theo Chocolate

One of the vendors I was excited to see at the Boston Vegetarian Society Festival was Theo Chocolate. Have you tried it? You can find it at Whole Foods, or order it directly from their website.

I picked up a couple of bars at the festival, including their sea salt 70% dark, which I HIGHLY recommend!