India Grill

Since it was supposed to rain in Vancouver yesterday, we decided not to take our chances with the outdoor festival and instead went to Bellingham, WA for the day. We were hoping to go to a nice little vegan place I read about on Yelp, but sadly it looks like they have gone out of business. : (

But we found an Indian restaurant that was open, so we went there. We went with the buffet which had some palak channa (spinach and chick peas) and aloo matar (potato and peas). The other dish was lentils and beans, which I put on top of my rice. I'm not sure what it was called, but I just called it all delicious! I love Indian food!

Loving Hut Seattle

When my friend Kristen decided to go vegan, she started raving about this Orlando restaurant called Loving Hut. I finally got a chance to go with her when I went down there for a photography workshop about a year ago, and now I'm hooked! It's exciting to have a place where you can eat ANYTHING off the menu!

There are several Loving Hut locations throughout the country, all individually owned with their own unique menus but every one is full of vegan, non-GMO deliciousness! We found one on our trip to San Francisco last fall, but we had our heart set on a garlic restaurant (because nothing can compete with a garlic-themed menu!). But I checked to see if Seattle had a Loving Hut, and they did, so we went there for dinner yesterday! Matt had the Crispy Noodles and I had pan fried shirataki. Both were covered with steamed veggies, tofu, and other soy protein. They were brought out separately, and there wasn't much left from Matt's dish when I finally remembered to take a picture. But I did manage to get a picture of my dish, and I'm excited to get back home and make some pan fried shirataki! It's really good stuff!

Caribbean Jerk Wrap with Carrot Raisin Slaw

I got the idea for the Caribbean Jerk Wrap from Native Sun. When we shop there we always get one, and they are sooooo good! Fortunately, they have to list all the ingredients on the label, so they pretty much tell you how to make them!

I made this one just a little different because I had a recipe for the Carrot Raisin Slaw from the book Eat To Live (great read). After making the slaw I realized that it was similar to the ingredients inside the wrap, so I just used that. I made a TON of slaw, so it made sense!

To make the wrap, I seasoned a piece of tempeh with jerk seasoning and baked in the oven at 400 degrees for about 10-15 minutes. You can eat it raw, so I wasn't concerned with how long it cooked. I just left it there while I made the slaw. When I took it out, I decided to toss it in the food processor and added some more jerk seasoning, fresh juice from an orange, and some hoisin sauce. Hoisin sauce was NOT in the recipe, but molasses and brown sugar was and I thought Hoisin was a better and easier option.

The Carrot Raisin slaw included shredded cabbage, shredded carrots, raisins, apple juice, mustard, lemon juice, and diced apples. The recipe also calls for a baked potato, but I didn't think it sounded good with the rest of the ingredients. Instead, I added some diced honey mango. We served it on the side and inside of the wrap.

So inside the wrap we had the jerk tempeh, the carrot raisin slaw, and some romaine lettuce. Matt said it was better than the one we got at the store. I'm not so sure. I'm pretty sure that Native Sun marinated the tempeh before baking, but I didn't plan ahead. I had some leftovers for lunch today. Definitely going to make this one again! And this was our first time making something with tempeh, which I am not a huge fan of! Yum!

Chinese Take Out

The first week of our Daniel Fast has gone very well, but I thought we deserved a little "treat" tonight. So I stopped by Panda Express and brought home some steamed veggies! I know, it's not really a big treat but it kinda felt like it. I sooooo wanted a little sample of that Orange Chicken, but I love their steamed veggies with all that garlic... yum! : )