Tag Archives: Red Herring

Quinoa Taters

mushroom walnut loaf, quinoa mashed potatoes, sesame green beans, cornbread

The pinnacle of my dining-out experiences this week was the deliciously square meal pictured above: mushroom walnut loaf and quinoa mashed potatoes topped with delicious vegan gravy. It’s served beside sesame green beans and cornbread. This is one of the best meals I’ve ever had, at the Red Herring or otherwise.

These mashed potatoes… with red quinoa? Yes, please. The next time you think someone’s about to ask, “where do you get your protein?”, put a plate of these in front of them (with gravy, of course) and they’ll be too busy inhaling them to ask. (Quinoa is a protein-rich grain – 8 grams per cup, cooked. A medium red potato with skin on has 4 grams too.)

quinoa taters

Let’s have a close-up shot of those taters, shall we? The camera loves you, baby.

Native American Buffet

native american food buffet

The Red Herring recently hosted a buffet featuring vegetarian Native American foods. Of course I forgot the camera, as I’ve been doing a lot lately, so I took this grainy iPod Touch picture. Foods may be tastier than they appear.

From left: wild rice and spinach casserole, spicy seitan strips, succotash, cornbread, squash, black beans, and frybread with tempeh filling. All delicious, and all for a mere $7 ($5 for students and kids).

We learned something too, about the Three Sister: corn, beans, and squash. According to Iroquois legend, corn, beans, and squash are three inseparable sisters who only grow and thrive together. This tradition of interplanting corn, beans and squash in the same mounds, widespread among Native American farming societies, is a sophisticated, sustainable system that provided long-term soil fertility and a healthy diet to generations. (from The Three Sisters Garden)

The Three Sisters are also an important part of a balanced diet, and complement each other nutritionally. Corn provides carbohydrates. Beans are rich in protein, balancing the lack of necessary amino acids found in corn. Finally, squash yields both vitamins from the fruit and healthful, delicious oil from the seeds.

Week of Food: Sep. 24-30

Vegan MoFo 2011 - Vegan Month of Food

Here are last week’s random eatings. I did a good job avoiding processed foods and limiting sweets. Add in some intense but invigorating workouts, and although I’m a bit sore, I’m feeling good.

hummus pizza

Inspired by a post on the PPK, it’s hummus pizza! Toasted pita, hummus, kalamata olive tapenade, carrots, spinach, onions. This was dinner on Friday night. I’m trying to eat more for lunch and less at dinner.


seitan tostadas

Speaking of eating more at lunch, the week wouldn’t be complete without a trip (or two) to the Red Herring Vegetarian Restaurant for lunch. The seitan tostadas were on special twice last week. They were served with delicious brown rice and salad with blueberry balsamic vinaigrette. I don’t know how they cook their rice, but it’s twice as good as any brown rice I’ve made at home. I’ll have to see if I can learn their secrets.


sweet potato sage soup with falafel

I missed the first day of sweet potato sage soup, but a random person I sat with said it was good, so I tried it the second day. I added falafel and creamy curry dressing on the side. I freely admit to drinking the remaining curry dressing. It’s that good.


vegan bake sale cookies

On Monday, some of our students held a bake sale which included some vegan cookies. They appeared to contain chocolate chips, banana, and oatmeal. I know, I’m trying to eat better this week, but the vegan cookies need our support!

On Sunday, I went to a Vegetarian International Food Fair, sponsored by the local Seventh Day Adventist church. I didn’t expect to have my health assessed, or my body fat checked, but I found out I’m 37% fat. (A normal range is 20-27%.) On the upside, my “health age” is 33.3, less than my actual age of 35. The assessment is based on whether you follow the Adventists’ seven healthy habits:

  • Get 7-8 hours sleep nightly (yes)
  • Exercise regularly (5-6 days a week)
  • Don’t smoke (yes)
  • Don’t drink alcohol (yes)
  • Eat breakfast daily (yes)
  • Don’t eat between meals (guilty!)
  • Maintain a proper weight of 130.9 – 147.2 lbs (based on my height)

I’m not sure I agree with the last two habits. I like a snack in the afternoon to prevent me from becoming so hungry that I would gnaw at my own arm while making dinner. Self-cannibalism wouldn’t be very vegan, would it? And 147 lbs? I would be quite skeletal at that weight, so that is not happening.

Yes, I had two plates of food. Gotta try everything!

vegetarian food fair

There was quite a selection, and many vegan dishes. Many of the recipes were provided in a booklet, and I’ll have to make a few of them and re-post them here. From the swedish rye bread, going clockwise: kalrabistappe (mashed rutabagas, potatoes, and carrots), Swedish “Meatball”, sauerkraut with barley (awesome!), lentils and jackfruit over brown rice (an Asian dish – very different!), Asian noodles.


vegetarian food fair plate 2

Plate two, clockwise from bread with hummus: dolmeh, split pea curry, rice with dill and lima beans, spaghetti with peas, arroz con gandules (rice with pigeon peas), Costa Rican black beans and rice.


taco salad

I don’t remember what night this taco salad occurred, but it was tasty and used up some leftovers from the fridge. It has spinach, romaine lettuce, avocado, yellow peppers, onions, cilantro, crushed tortilla chips, and a dressing made from remaining bits of hot pepper jelly and Tofutti sour cream. I like clean-out-the-fridge salads.


Tempeh Salad & Carrot-Ginger Soup

Since becoming vegan, people around the office are curious about what I’m eating. I suspect that one person makes a trip down the hall daily just to check out my lunch. I am totally ok with this! I’m happy to report that the interactions have progressed from strange looks, to ingredient questions, and finally, to recipe requests. I love my colleagues.

Today I picked up a soup and sandwich from The Red Herring Vegetarian Restaurant. It was worth the trip across post-blizzard snow and ice, in sub-zero temps.

This is a Tempeh Salad Sandwich, and I’m happy to report, my first positive tempeh experience! I want to like it, since fermented soy products like tempeh have numerous health benefits. The salad is a blend of tempeh, Vegenaise, peppers, onions, and a bit of lemon juice. It’s served with spinach and tomatoes on a whole wheat pita, but nine-grain bread is also an option.

The vivid green pickles in the background are Green Oil Pickles, made and canned by my mom. They’re a sweet pickle flavored with cinnamon and clove oils, and were a nice accompaniment to the sandwich.

The moist, lightly-sweetened cornbread goes with this Carrot-Ginger Soup.

Carrot Ginger Soup

This was perfect for a cold day like today: sweet, spicy, and just a little bit creamy. Excellent.