Breakfast: A green smoothie of 1 cup frozen mango, 3 deglet noor dates, 1 scoop Amazing Grass Green Superfoods powder, 2 tbsp chia seeds, 4 large leaves lacinato kale, and 1 cup homemade almond milk, all topped with a homemade granola of apples, buckwheat groats, cooked brown rice, walnuts, goji berries, blueberries, hemp seeds, cinnamon, cardamom, turmeric, maple syrup, and coconut oil.
I crafted this particular granola on the first morning of my stay in my parents’ NYC apartment over Vassar’s spring break, implementing the limited supply of items in their pantry as well as the various superfood ingredients that had traveled with me. Thus, instead of abiding by my usual template for fresh fruit-sweetened granola by pureeing up a mixture of fresh & dried fruit with various spices and coconut oil in which to coat nuts and grains, I shredded an apple and mixed it with about 2 tbsp each of maple syrup and olive oil to provide adequate moisture for the rest of the granola. Quite crunchy, nicely spiced, and bejeweled with bursts of juicy blueberries, this makeshift granola turned out surprisingly well for a creation comprised of odds and ends.
Breakfast Checklist: Protein—chia seeds, almond milk, walnuts, hemp seeds. Whole Grain—buckwheat, brown rice. Fruit—mango, dates, apples, goji berries, blueberries. Leafy Green—kale. Superfoods—Amazing Grass powder, chia seeds, hemp seeds, goji berries.
Morning Tea: Mayan Secret Green Tea from local NYC store Spices and Tease.
Though the aroma of this tea (which includes sencha green, mate, rooibos, and darjeeling teas mixed with lemongrass and bits of carrot, pineapple, and papaya) promised a complex fruity flavor, the amalgamation of various teas created a harshness that vastly overpowered any hope of a pleasingly refreshing tang. Perhaps I’ll simply have to play around with the steeping time and amount of tea used for each cup, but my experiences with this tea thus far have proved rather unfortunate.
Lunch: A sandwich of BBQ Tempeh strips, celery-apple-carrot slaw coated in Luscious Lemon Dressing from the Ayurvedic Vegan Kitchen, and avocado slices between two experimental cornbread fritters. I served the sandwich alongside a salad of mixed greens, alfalfa sprouts, mixed bean sprouts, sprouted almonds, and dulse flakes, tossed with Liquid Gold Dressing and topped with Green Raw Slaw from Bao’s. For dessert, I enjoyed a raw truffle made with sprouted sunflower seeds, sprouted almonds, dates, and maca powder, inspired by this recipe.
The impetus for this sandwich began with my discovery of a waffle iron hidden in the back of a cabinet in the NYC apartment currently subletted by my parents. Inspired to craft a savory waffle in part by this recipe of Kristy’s, I contemplated a southern-flavored checkered quickbread to complement the Barbequed Tempeh Sandwich Filling that I had made earlier that day from a new cookbook of mine—the James Beard award winning Modern Vegetarian Kitchen by Peter Berley, who apparently served as the executive chef at NYC vegan staple restaurant Angelica Kitchen for nine years. Unfortunately, the lack of gluten-free flours in my parents’ sparse pantry rendered me scrounging for waffle base options. In a bout of vegan MacGyver-ness, I combined 1/2 cup white cornmeal (already in the pantry), 1/4 cup roasted buckwheat grouts finely ground in the food processor, and 1/4 cup almond pulp leftover from the milk I had made that morning to comprise the full cup of flour required for four waffles. After mixing the flours with nooch, baking powder, baking soda, paprika, cumin, oregano, tomato paste, maple syrup, liquid smoke, almond milk, and coconut oil, I excitedly heated up the waffle iron, oiled it, spooned the batter in to yield a satisfying sizzle, closed the iron, waited for the light to signal the waffle’s completion, opened the iron, and…experienced utter failure. The batter had all but completely stuck to the iron, probably due to both an inadequate oiling of the iron and an overly thick batter lacking in a starch of any sort. Sigh. I managed to salvage the remaning batter by pan-frying it into thick pancakes, but still reeled from crushed waffle-based dreams. Curse you waffle iron! I shall prevail eventually.
Meal Checklist: Protein—tempeh, sprouted almonds, sprouted sunflower seeds, almond meal, tahini. Whole Grain—cornmeal, buckwheat flour. Vegetables/Fruit—celery, apple, carrot, avocado, alfalfa sprouts, bean sprouts, dulse flakes, ginger, pears, dates. Leafy Greens—mixed greens, kale, collard greens, dandelion greens, radish greens.
Afternoon Beverage: Choice Organic White Peony tea.
A bottle of Carpe Diem’s Kombucha in Quince flavor.
With an off-putting taste of artificial sweetener (certainly not one of the actual ingredients, though) and an inadequate amount of carbonation, this particular brand of kombucha failed to fully satisfy my mid-afternoon beverage needs. Try as I might to find a brand of local kombucha (other than the Madison-based NessAlla, of course) of as high a caliber as GT’s, I’ve not yet honed in on one. The search continues!
Dinner: A Middle Eastern feast, shared with my parents in their temporary NYC apartment, of Cookie & Kate’s Crispy Baked Falafel with Creamy Tahini and Dill Dressing, sandwiched between Cara’s Gluten-Free Pita Bread along with mixed greens and cherry tomatoes, accompanied by a side of cauliflower and carrots roasted with cumin, paprika, and coconut oil.
My changes to Kate’s original falafel recipe include substituting canned chickpeas for dried (I worried about the digestibility of merely soaked rather than fully cooked beans), adding 1/2 cup sprouted almonds and 1 tbsp GF flour blend to the mixture, and omitting the salt. Though Kate warns against implementing canned beans in the recipe, I found that adding the almonds and flour ensured adequate binding of the falafel, even when using the more moist canned chickpeas. Crispy on the outside, creamy on the inside, and not at all dry or mealy like many of the falafel recipes with which I’ve experimented in the past, the falafel verily impressed my parents (and fulfilled my mother’s three-day-long craving for falafel), who helped me to scarf down the entire batch of herby chickpea fritters. My only critique of the recipe pertains to the Creamy Tahini and Dill Dressing; the lemon tasted a bit too harsh, in my opinion. However, that minor flaw certainly did not prevent me from slathering the dressing all over my falafel sandwich.
As for the pita bread, I utilized the gluten-free flour blend from Bob’s Red Mill instead of Cara’s homemade blend, replaced the sugar with maple syrup, substituted 1 tbsp flaxseed meal for the xanthan gum, and decreased the salt to 1/4 tsp. I had rather excited myself about the prospect of perfectly crisp, toasty, homemade pita pockets, and therefore became thoroughly disappointed when the pitas would not puff up or slice open as promised (reasons for this fault include the omission of xanthan gum, not allowing the water bath to adequately heat up in the oven, or over-working the dough). Regardless of cooking complications, the pitas still tasted delicious, acting as sliced of bread between which to sandwich the falafel and fixings, rather than as pockets in which to stuff the ingredients.
Meal Checklist: Protein—chickpeas, sprouted almonds, tahini, chickpea flour, fava bean flour. Whole Grain—sorghum flour. Vegetables—onion, garlic, tomatoes, cauliflower, carrots. Leafy Greens—mixed green, parsley, cilantro, dill.
After-Dinner Beverage: Traditional Medicinals’ Organic Eater’s Digest tea.
Comment Provoking Questions: How do you adapt your cooking to kitchens not as well-stocked as to which you’re accustomed? Do you own a waffle iron? Have you had luck with it? What is your favorite brand of kombucha other than GT’s? Have you made pita bread yourself before?
Until next time, Ali.