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Balls Vodka (yes, really) recently sent me a bottle of their vegan-safe (and gluten-free!) vodka to try. I hadn’t heard of their brand before, but fell in love as soon as I saw their packaging. Isn’t it great?

Screen Shot 2015-05-08 at 11.12.18 AM

The bottle is a total conversation starter – everyone who has seen it in my kitchen has loved it – and the taste is smooth. And it only has 100 calories per serving, which is pretty cool. It took me a while to come up with the perfect cocktail to enjoy it in, but this past weekend I finally did. I had a grabbed a bag of cherries at Whole Foods earlier in the day, and they were really calling my name. The Shirley Temple was my favorite drink to order as a girl, and that’s how this drink came to be. I’m calling it The Sassy Shirley Temple. There’s already a Dirty Shirley and I like alliterations, so there you go.  

Sassy Shirley Temple | www.thatwasvegan.com

What makes my cocktail so fantastic isn’t just that it has Balls vodka in it, although that helps. It’s the CHERRIES! No wimpy little maraschino cherries for us, no sir.  We’re ADULTS (hence the vodka) so we like real cherries. 

So head to store and pick up a bag of beautiful red sweet cherries, stop at the liquor store, then go home and enjoy a Sassy Shirley Temple!


 

Sassy Shirley Temple
Serves 2
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Ingredients
  1. 1/3 cup Balls Vodka
  2. Hefty splash of grenadine
  3. Sprite or any other lemon/lime soda
  4. Sweet cherries
Instructions
  1. Fill 2 tall glasses with ice. Add the vodka, soda and grenadine, and stir. Top with cherries and enjoy!
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Vegan cover

Yep, it’s another vegan cookbook giveaway! Why? Cuz I love you guys!  ❤ ❤ ❤

Truly, and from the bottom of my heart, thank you so much for the comments and emails and event texts I got about Friday’s post, and how I’m learning to be kind to myself. Whether I know you in real life, or just through this little blog, I appreciate you and all of your support. Mwah! 

Okay, enough of the mush. Let’s talk about Vegan Everyday by Douglas McNish, a great new collection of delicious and healthy vegan recipes. Lots of variety in here, everything from desserts to noodle dishes to slow cooker recipes. And there are 500 of these recipes! So, basically, something for everyone. 

Speaking of noodles, the publishers were kind enough to allow me to post the recipe for the Buddhist Noodle Bowl… 

BuddhistNoodleBowlVeganEveryday

 Looks delicious, right? You can scroll down and print that off, right after you enter the giveaway!


The Giveaway

One lucky reader will win a copy of Vegan Everyday by Doug McNish! To enter, leave a comment below answering the question of the day:  What do you do when you get a new cookbook? Do you read through the entire thing, marking the dishes you want to try? Do you start with the appetizers and work your way through? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends August 2nd at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US and Canada only. Good luck!

a Rafflecopter giveaway

 


Buddhist Noodle Bowl
Serves 2
Silky soba noodles combine perfectly with rich, salty broth, aromatic ginger and crunchy fresh vegetables in this very satisfying main-course dish.
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BROTH
  1. 1⁄2 cup wheat-free tamari (see Tips) 125 mL
  2. 1⁄2 cup water 125 mL
  3. 2 tbsp raw agave nectar 30 mL
  4. 1 tbsp dulse flakes (see Tips) 15 mL
  5. 1 tbsp brown rice vinegar 15 mL
  6. 1 tbsp chopped peeled gingerroot 15 mL (see Tips)
  7. 1 tbsp mirin 15 mL
NOODLES
  1. 1 package (8 oz/250 g) gluten-free 1 soba noodles (see Tips)
VEGETABLES
  1. 2 tbsp grapeseed oil 30 mL
  2. 1 tbsp minced peeled gingerroot 15 mL
  3. 1 cup thinly sliced baby bok choy 250 mL
  4. 1⁄2 cup thinly sliced shiitake mushrooms 125 mL
  5. 1⁄2 cup thinly sliced napa cabbage 125 mL
  6. 1⁄2 cup thinly sliced red bell pepper 125 mL
  7. 1⁄2 cup cooked adzuki beans 125 mL
  8. 2 tbsp thinly sliced green onion 30 mL
  9. 2 tsp raw white sesame seeds 10 mL
  10. Dash toasted sesame oil Dash
Broth
  1. In blender, combine tamari, water, agave nectar, dulse, vinegar, ginger and mirin. Blend at high speed until smooth. Transfer to a small saucepan and bring to a boil. Cover, reduce heat to low, and simmer until ready to use.
Noodles
  1. In a large saucepan of boiling water, cook noodles according to package instructions. Using a colander, drain and immediately rinse under cold running water to remove excess starch. Set drained noodles aside.
Vegetables
  1. In a large skillet over medium heat, heat grapeseed oil. Add ginger and cook until lightly golden, about 2 minutes. Add bok choy, mushrooms, cabbage and red pepper. Cook until soft, 2 to 3 minutes (be careful not to overcook, as you want the vegetables to retain their color).
  2. Pour noodles and broth into individual serving bowls. Top with sautéed vegetables, beans, green onion, sesame seeds and a drizzle of sesame oil, divided equally. Serve immediately.
Notes
  1. Wheat-free tamari is a gluten-free seasoning made from fermented soybeans. It can be found in most well-stocked supermarkets and natural food stores.
  2. Dulse is a red seaweed. Look for it in well-stocked supermarkets, where it can be found in dried form in a shaker-type bottle. It has a salty flavor and makes a great substitute for salt in soups and sauces.
  3. To remove the skin from fresh gingerroot with the least amount of waste, use the edge of a teaspoon. With a brushing motion, scrape off the skin to reveal the yellow root.
  4. Most soba noodles contain added wheat, which means they are not gluten-free. Look for brands made from pure buckwheat flour. They are available in most well-stocked natural food stores and Japanese markets.
  5. Use either adzuki beans you have cooked yourself or canned beans, preferably with no salt added. When using canned beans that contain salt, be sure to rinse thoroughly under cold running water before adding.
  6. MAKES 2 TO 3 SERVINGS
That Was Vegan? http://www.thatwasvegan.com/
{ 18 comments }

Cheesy Buffalo Ranch Fries | www.thatwasvegan.com

Not every recipe has to be healthy. Even when it’s vegan. This is a truth.

Another truth, one that I’ve recently learned, is that I don’t have to do everything, right now. Some of you, bless your hearts, may already know this. I’ve heard there are people out there who innately understand that there are only so many hours in the day and that, maybe, cramming too much onto their to-do lists just isn’t healthy. I am in awe of these people. 

I have lists. Lists of things I need to do. Lists of things I need to think about doing. Lists of all these lists! Sometimes I think I’m the only person doing this, but then I bump into someone else with my level of crazy organization and it makes me stop and think. This time it was Clem, AKA The Vegan Cookie Fairy, who shared in a recent post about her lists and how she really needed some down time. 

This time though, rather than thinking “Oh man, I really need to give myself a break!” I realized… I have been giving myself a break! I’ve been going easier on myself than I can ever remember, which is wonderful progress. 

In the past, my to-do lists would grow to stupid lengths. I’d be all “Okay, I have a three day weekend, I need to get these 417 things done or else!“, and when Monday morning would inevitably roll around and there were still un-crossed-off items on that list, I’d berate myself. I’d feel like I’d wasted time and, even worse, like I’d let myself down. Someone would ask how my weekend was, and I’d be left to reflect on my epic failure as a human being for not getting hundreds of things done. Ridiculous, right? Yes, but I couldn’t see it.

The last few years of my life have seen massive change and upheaval. I got divorced and had to sell the beautiful home I thought I’d live in forever. My dog died. My dad died. I moved three times in two years. I had two car accidents. I started a new relationship that I thought was great but turned very, very toxic. That’s a lot of shit to deal with, especially for someone who finds comfort in structure like I do!

Now though, everything in my life is stabilizing nicely. The pups and I bought a great little condo that we’re remodeling to make it our own. The drama in my life has been reduced to whatever is happening that week on Real Housewives of Wherever, and the occasional trip to the veterinarian’s office. I have time to myself. I have time to connect with old friends, and to make new ones. Time to read, and cook, and nap.  Time to do whatever the hell I feel like, and I’ve been reveling in it! I still have to-do lists for my weekends, but they’re quite different now. Instead of running on and on, they’re short. And they include things like “Sit outside and read” when I know the weather is going to be nice, or – my current fave – “Burrito and a movie” when I have a quiet Saturday night at home and the only preparation required is a quick trip to Chipotle. This is my happy. And it feels fucking fantastic!

Cheesy Buffalo Ranch Fries | www.thatwasvegan.com

The other thing I can do without someone nagging me? I can make Cheesy Buffalo Ranch Fries for dinner, and nothing else.  Haha, maybe these should just be called Freedom Fries!

They really need no explanation. Oven baked fries (for less fat and calories and frying them), topped with a mix of Daiya shredded cheddar and mozzarella, Franks buffalo sauce, and Follow Your Heart’s vegan ranch. And scallions, because vegetables. 

Cheesy Buffalo Ranch Fries | www.thatwasvegan.com

Cheesy Buffalo Ranch Fries | www.thatwasvegan.com

 


Cheesy Buffalo Ranch Oven Fries
Serves 2
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. Non-stick spray oil
  2. 1 large russet potato
  3. Salt & pepper
  4. ~1/2 cup vegan cheese shreds (I used a mix of Daiya mozzarella and cheddar)
  5. Franks buffalo sauce
  6. Follow Your Heart vegan ranch dressing
  7. 2-3 sliced scallions for sprinkling
Instructions
  1. Preheat oven to 425 and oil up your baking sheet.
  2. Wash and slice your potato into fries. Lay out on the baking sheet, single layer, and spritz with a little more of the oil spray, then give them a nice dusting of salt & pepper. Bake for 30-35 minutes, flipping once, until crispy.
  3. Take out of the oven and cover with the cheese. Put back in under the broiler on low for 1-2 minutes just until it's melted. Plate the fries and top with the buffalo and ranch. I used about 1/3 cup each, but there's no need to measure. Just make sure you have good coverage and remember you can always add more!
Notes
  1. The measurements aren't exact because it really depends on how cheesy, buffalo-y, and ranch-y you want these fries to be!
That Was Vegan? http://www.thatwasvegan.com/
{ 11 comments }

Warning: Some of these pics are about to make you seriously jealous… Like this Salted Caramel Butterscotch Cupcake from the Watercourse Bakery/ City O’ City! Jason bought it for me while we were out on a walking break one afternoon at work, and believe it or not, it was even better than you’d think! How is that possible? Well you see… the inside of the cupcake? It’s all caramel sauce! 

www.thatwasvegan.com

I’m very lucky to work across the street from an all-vegan bakery… but I’m probably even luckier that I don’t have a big sweet tooth, otherwise I’d be there like every day!

This enormous plate was my reward for doing 4 hours of landscaping work last month … The veggie sandwich is made with Dave’s Killer thin-sliced, and it has FYH cheese, tomatoes, lettuce and pickles,  along with fries and a salad with FYH vegan ranch!

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Then there was the day when I hadn’t been grocery shopping in forever, but was reallyreallyreally hungry, so I scrounged around and came up with this: Fettuccine with melted Earth Balance, lots of salt, and fresh basil!

www.thatwasvegan.com

This Steamed Broccoli and BBQ Baked Tofu mix became one of my favorite work lunches of the month!

www.thatwasvegan.com

And I’m so so lucky that my new condo is in delivery distance from Sunny Gardens, the SE Denver Chinese restaurant with TONS of vegan meat options! That night I ordered some Chicken Fried Rice, and it was soooo good!

www.thatwasvegan.com

Hmmm… what else? I’ve mentioned before that I’m a fan of Kroger’s Simple Truth line of vegan products, especially their breakfast sausage patties and burgers- Here’s a Burger with the works (tomato, lettuce, Vegenaise), along with fries and some homemade “honey mustard”. 

www.thatwasvegan.com

And last but certainly not least… My Incredibly Delicious Mexican Layered Dip: Single Serving Sized! I had a nice quiet date night with myself a few weeks ago (you can sort of see the bottle of white wine in the background!), and this dip was perfect.

www.thatwasvegan.com

 And that’s it for this episode of What I Eat When I’m Not Blogging :) 

{ 3 comments }

BBQ Tempeh & White Bean Tacos

BBQ Tempeh Tacos | www.thatwasvegan.com

Did you guys have a good weekend? I did! Friday night was the monthly All-U-Can-Eat vegan pizza buffet put on by Bonnie Brae Tavern and the Denver vegan meetup group, and it was SPECTACULAR. As always! Buffalo chick’n pizza, cheeseburger pizza with pickles, french dip pizza, even a s’mores pizza for dessert. I wish I had pics to share, but I was too busy eating. I had our server snap a quick picture of me and my 3 galpals (Reia, Cynthia, and Denise!), but I somehow deleted it. Oh well. Just close your eyes and picture 4 women stuffing their faces with pizza and Stella cider, and that was us! 

On Saturday morning I was up early to drag/carry all those old cabinets and countertops and sinks out to the dumpster my HOA rented. I was worried it would already be full, but there was still some room. I was nice and waited until 9am before making all that noise because I’m such a good neighbor! It was quite the workout though, my arms are still really sore and I have a couple of bruises. But now my garage is emptier (still a crap-ton of boxes and Christmas decorations in there), and I can finally organize it…. next weekend. OH! And this will (maybe) impress some of you. After finishing that, I went inside and upgraded my computer- I installed a new graphics card and power box! All by myself! I’ve never done anything like that before, and I had to watch a couple YouTube videos as I went, but even still it only took about an hour. And I saved the $150 I would’ve had to pay someone else to do it. Sweet, right?

Living alone has really opened my eyes to all the amazing things I’m actually capable of doing on my own! But more about that later… let’s talk tacos. 

BBQ Tempeh & White Bean Tacos. With cabbage. And diced jalapenos. I love BBQ sauce. Sometimes I make my own and sometimes I go the easy route and just use store bought, which is totally okay! 

BBQ Tempeh Tacos | www.thatwasvegan.com

That’s part of what makes recipes like this a fave- if you have the time, you can make the sauce from scratch, you can cook the beans, etc. Or you can pop open a bottle of sauce and a can of beans, and then all you have to do is chop the tempeh and the veggies. I’m all about flexibility :)

One thing I will say though- do not skip the jalapenos. That little bit of crunchy heat makes these tacos perfect! And don’t try to make them too neat or perfect. These are meant to be a little sloppy!

BBQ Tempeh Tacos | www.thatwasvegan.com

 

BBQ Tempeh Tacos | www.thatwasvegan.com

 


BBQ Tempeh & White Bean Tacos
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Ingredients
  1. 1 package tempeh
  2. 1/2 cup (plus more!) of your favorite BBQ sauce
  3. 1 cup great white northern beans
  4. 1.5 cups thinly sliced green cabbage
  5. 1-2 jalapenos, diced, for sprinkling
Instructions
  1. Cube the tempeh. Mix in a frying pan over medium heat with the sauce and beans, until heated through. Add the cabbage and more sauce as needed, cook for 1-2 more minutes. You just want the cabbage to soften a little. Scoop into the tortillas and top with jalapenos.
Notes
  1. Makes 6-8 tacos if you're using smaller corn, tortillas, 4-6 with larger flour ones
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

These. Are. So. Good. Way better (healthier, more compassionate, better, better, better) than any fast food breakfast biscuit you’ll find out there. The biscuits, made with sweet potato, are light and fluffy and oh-so-flaky, with just a hint of sweetness. Honestly, they make a great eat on their own. 

But when you add in a slice or two of perfectly seasoned fried tofu, vegan cheese, sauteed kale… we’re talking whole next level. 

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

My mouth is watering just remembering how delicious they were. I must’ve eaten six the day I first made them. Couldn’t stop myself. Didn’t even want to try!

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

Here’s what I did: I pressed the tofu, then sliced it into thin rectangles.  I seasoned it with an italian mix, cumin, salt, and pepper and fried it to a light, golden brown. Anything would work, just use the flavors you like. While those were cooking, I also water-sauteed a little bit of fresh kale, using the same seasonings. I sliced and warmed the biscuit and piled my topping on, and it was perfection. No butter or anything like that, didn’t need it with all that outrageous flavor!

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

My second (third, fourth, seventh) biscuit was simple: just the seasoned fried tofu, and a slice of the new Follow Your Heart vegan provolone. Well, most of a slice. You can see I stole a little nibble while plating…

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

Sweet and savory at the same time, which to me is perfect for breakfast. Now I just have to figure out how to make these last longer than a day…

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

{ 3 comments }

Repurpose

I don’t generally buy disposable tableware, and for backyard BBQs and parties I’m a huge proponent of building up your own collection of thrift store plates, but I’m also a realist. Maybe you’re camping or feeding a crowd larger than your crazy plate collection, and in those instances you could use a good alternative to those old Styrofoam and plastic disposable plates many of us grew up using. 

The alternative? Repurpose. Their products are 100% made from plants, not petroleum. And they’re compostable – although only at a commercial/industrial composting facility, not in your regular backyard compost pile. (And I really don’t know anything about commercial composting, but I did find this nifty website that can help you find one in your area). But I figure, even if they end up in the landfill, at least they’re made from plants and not oil.

Did you know that nearly every piece of plastic ever made still exists today? Or that 8% of the world’s oil supply is used to make single use plastic products? And don’t even get me started on the Great Garbage Patch, or I’ll cry. 

I used Repurpose products on a camping trip, to see how they’d hold up, and they were very good. There was white wine…

Repurpose

Grilled tofu with BBQ sauce, and potatoes n’ onions cooked in foil…

Repurpose

And some more wine. Because camping. 

Repurpose

I still say reusable is best, but it’s not always in feasible. Repurpose products are made from plants like sugar, corn and bamboo- all renewable and much better than plastic or paper. If you’re still not convinced, check out their website, they have a great FAQ, a store locator, and you can even shop online. 

 

*I was provided free product for review but the opinions are 100% mine!

{ 0 comments }

Buffalo Ranch Sweet Potato Tacos

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com

Happy Monday, friends!

Oh, no one else is excited that it’s Monday? I get it. Mondays are tough. But maybe if you make these  Vegan Buffalo Ranch Sweet Potato Tacos for dinner instead of whatever else you had planned, it’ll get you a little pumped up!?

I hope you all had a great weekend. Mine was pretty good. Although I didn’t get to clean out my garage as planned, since the dumpster the HOA (allegedly) ordered never showed up. That was kind of bummer because not only would it have felt good to finally get rid of all those old cabinets and such, it would’ve cleared up some much needed space in the garage. I have all these bricks that I pulled up from my patio, that are currently just piled around my front door. I need a better place to put them while I decide what I’m going to do with them. Like in the garage. So, basically, I really needed that damn dumpster. 

Sally and I took a nice hike on Saturday morning. She’s become quite the little couch potato, and now that she’s starting to get older I need to keep her active so she’ll stay healthy. We did 4 miles in an open space just south of Denver, nothing too strenuous… although she was pretty pooped afterward:

IMG_0494

Saturday afternoon was spent in the kitchen, and it wasn’t all that successful. I made meatballs that turned out pretty good, but the dish I tried to use them in was an unmitigated disaster. Not only did it not taste (or look!) good, my entire head ended up covered in habanero juice. There was some serious burning going on for the rest of the say. It wasn’t good. 

These tacos turned out pretty great though: They’re a little sweet, just from the potato, and we all know how delicious vegan ranch and buffalo sauce are together! I whipped up a quick batch of sort-of coleslaw using the ranch dressing, and that made these tacos just perfect. I love the rich, creamy, crunch of a good coleslaw, don’t you?

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com

The sweet potatoes themselves were grilled, because I really wanted those lovely dark grill marks on them… Although they’d be just as tasty however you want to cook them.

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com

I served them with a side of raw sweet peppers and steamed broccoli because a girl can’t live on buffalo and ranch alone… Or can she?

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com

 

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com

 

Buffalo Ranch Sweet Potato Tacos | www.thatwasvegan.com


 

Buffalo Ranch Sweet Potato Tacos
Yields 6
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Ingredients
  1. 2 cups sliced cabbage
  2. 1 red bell pepper, roughly diced (or finely chopped, haha!)
  3. 1/2 cup Follow Your Heart vegan ranch dressing, plus more for drizzling
  4. 1 big sweet potato
  5. Oil for grilling or non-stick spray
  6. S&P to taste
  7. 1/2 cup Franks buffalo sauce, plus more for drizzling
Instructions
  1. Heat your grill to medium-high.
  2. Mix the cabbage and bell peppers with the ranch dressing, and refrigerate until ready to assemble the tacos.
  3. Slice the potatoes into 1/2" rounds and brush with a little buffalo sauce, and sprinkle with S&P. Spray your grill or veggie tray with a little non-stick, and grill until tender, 10-15 minutes each side. Chop into bite-sized pieces and toss in the remaining buffalo sauce.
  4. Build the tacos with the coleslaw on the bottom, then the potatoes. Drizzle with additional ranch and buffalo.
Notes
  1. Makes 4-6 tacos, depending on size
That Was Vegan? http://www.thatwasvegan.com/
{ 2 comments }

Mile High Vegan Eats: Subculture

Mile High Vegan Eats: Subculture | www.thatwasvegan.com

9 out of 10 vegans agree: Any restaurant where you can order one of these is a pretty great place, and Subculture in the Cap Hill neighborhood of Denver is no exception! I’ve mentioned them before, sent everyone I know there, even recommended them on Yelp, and finally figured it was time to include them here on Mile High Vegan Eats, the page where I review restaurants that aren’t vegan, but happen to have some pretty great vegan offerings. 

Their menu is great (as is their location on 13th and Penn, which is soooo close to where I work), tons of veggie subs on there. The best part though? They have vegan substitutions for everything! They have vegan cream cheese, mozzarella cheese, vegenaise, vegan thousand island dressing, and tempeh, which means you can veganize pretty much any sandwich on their menu. 

These are my top three:

1. The Bangkok- Tempeh, sweet chili sauce, pickle, romaine, carrot, mayo

Mile High Vegan Eats: Subculture | www.thatwasvegan.comI love this sandwich so much I even created a salad version of it so I could easily enjoy the flavors at home, anytime I want! There are so many flavors going on in there. The pickles and veggies are crisp, the sweet tempeh is perfect, and the vegenaise makes it all that much better. I always get mine on a whole wheat bun (toasted!), and I could eat it pretty much everyday. Bonus- it’s $1 off on Tuesdays!

2. The Sancho- Tempeh, green chili, cream cheese, grilled onion, lettuce, tomato

Mile High Vegan Eats: Subculture | www.thatwasvegan.comOkay, so these last two are actually tied. You guys know I’m a fool for green chile in tacos and burgers, but it turns out that it’s even better when paired with vegan cream cheese! (Also with melted cheese, as evidenced in my Meltdown Grilled Cheese which was inspired by this sandwich and another one they serve). It’s not spicy, but it’s SO flavorful!

3. The Veggie Reuban- Tempeh, sauerkraut, cheese, thousand island

Mile High Vegan Eats: Subculture | www.thatwasvegan.comLike I said, this one is actually tied for second place. The (vegan) thousand island they use on here is ridic. I think I might go get one for lunch today, in fact! 

Part of what makes Subculture so great is the same as all the other restaurants I’ve reviewed on MHVE- they’re not totally vegan. If you live in the real world, it’s likely that you have omni friends and family, possibly even a significant other, and you’d like to be able to eat out with these people! The places I choose for MHVE are spots that have something good for everyone, so everyone will be happy. 

So if you and your group are looking for a casual meal (they do have beer and some booze!), Subculture is great. The subs are huge and reasonably priced, and they also have salads. They’re at 1300 Pennsylvania, and they even have bike delivery in a limited area.

 Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

{ 3 comments }

Green Chile Chick'n Mini Quiche | www.thatwasvegan.com

Vegan Green Chile Chick’n Mini Quiche. I’ve been wanting to create this recipe since I made my first batch of quiche for Lauren’s baby shower, waaaay back last summer. Sweet Potato & Kale and Broccoli & Cheddar came first, followed pretty quickly by a delicious Sausage & Cheese variety. 

Mini quiche are surprisingly easy to make (with easy to find ingredients!), plus they’re light n’ healthy. They make a great snack or breakfast too. Which is why I wanted a fourth flavor option. And I knew it had to include green chile. 

Why? Because I love green chile! Green Chile Blackbean Burgers, Agave-Green Chile Roasted Veggie Tacos, Green Chile Cowboy Casserole… I love ‘em all. And why wouldn’t I – it’s delicious! 

I’m also a big fan of Beyond Meat and their Grilled Strips, so of course those had to go in too.

Green Chile Chick'n Mini Quiche | www.thatwasvegan.com

I know it’s only Wednesday but I’m already looking forward to the weekend. It’s a long weekend for me, and I’ll be cleaning out my garage. Sounds fun, no? My poor little garage is still stuffed to the gills with old cabinets, sinks, counters, and miscellaneous stuff from when we tore out the bathroom and kitchen before I moved in. I had heard a rumor that the HOA provided a roll-off dumpster once a year, so I decided to save my own money and wait to use theirs. And it’ll finally be here, Friday morning! So that, plus a little hiking and a little cooking, will be my weekend.

And relaxing. Definitely relaxing. I realized last night that it’s been 18 weeks since I moved into my condo. I’m really enjoying living alone. It’s great to come home to a kitchen (or living room, or bathroom) that’s just as clean and tidy as when you left it. I also like getting to watch tv, or read a book, or mix up a G&T whenever I feel like it!

What do YOU have planned? Whipping up a batch of mini quiche, perhaps?

Green Chile Chick'n Mini Quiche | www.thatwasvegan.com

Green Chile Chick'n Mini Quiche | www.thatwasvegan.com

Green Chile Chick'n Mini Quiche | www.thatwasvegan.comScroll down for the recipe, and while you’re at it, please share any recommendations you have for great books I should be reading!  

reading july

My goodness but I read a lot in June! This was mostly due to the long weekend on the beach (and accompanying flights), but also to the rainy weather we had so much of last month. It was the perfect excuse to hole up with a book my ipad and get some reading in!

  • A House in the Sky by Amanda Lindhout and Sara Corbett … This might be the best book I’ve read all year. And I might still be saying that come December- it was that good! The first part of the book is a recap of Lindhout’s childhood and young adulthood, the latter of which was fantastic and full of travel. Until she’s taken hostage in Somalia and held for years. YEARS. I couldn’t put this book down. I was reading it one morning on the bus and literally missed my stop, that’s how engrossed I was!
  • I’m Looking Through You: Growing Up Haunted by Jennifer Finney Boylan … Great book! It came up as a Goodreads recommendation because I like both memoirs and horror. I didn’t know anything about Boylan or her story, and it was very interesting timing because the week I was reading it was also the week Caitlyn Jenner was introduced to the world (Boylan is also trans). Parts of the book focuses on what it was like for her growing up as a boy, but the majority of it is about the haunting. If you enjoy memoirs and a good ghost story, this one could be for you!
  • Chance Encounters: Travel Tales from Around the World by Janna Graber …  I liked this book but didn’t love it. Not because the stories weren’t well written (they were) and certainly not because I didn’t enjoy the topic (travel = LOVE). I’m realizing that collections like this just aren’t for me. I much prefer a longer book filled with the travel adventures of one writer, rather than a multitude of shorter ones. 
  • The Girl on the Train by Paula Hawkins … Gah! I’m torn on this one. I enjoyed most of the book but hated the end. And I really didn’t see how it was like Gone Girl, other than the mystery aspect. But it wasn’t as much of a thriller or suspense as GG was. I wont spoil the ending for you.
  • The Women by TC Boyle … Once again I’m torn, but this time it’s whether I hate or love Frank Lloyd Wright. I literally cannot decide if he’s a tragic heart or a master manipulator. But I do love TC Boyle :)
  • Selfish, Shallow, and Self-Absorbed: Sixteen Writers on Their Decision Not To Have Kids by Meghan Daum … First of all, it’s “childfree” not “childless”. Thank you for letting me get that off my chest! Seriously though, I definitely identify less now by my decision not to have children than I used to. I’m not saying I regret or second-guess that decision (because I, very emphatically, do not!), I just feel like it’s a less defining factor now in who I am as a woman or even just as a human being. Reading this now, with such a an open mind, was very interesting. Each of the writers has their own reasons for not wanting children (all are childree by choice), and I found I was able to identify with quite a few of them. I would recommend this book to those who are also childfree and are feeling out of step with society, or even just enjoy essay collections. It’s nice to hear from people who have made such a major, similar, decision as I have.
  • Not That Kind of Girl: A Young Woman Tells You What She’s “Learned” by Lena Dunham … I know this book has gotten a pretty bum rap from my generation (apparently us Gen Xers don’t like those crazy millennials much!), but I liked it. A lot of what she said really reminded me of myself in my early 20’s. 
  • All Fall Down by Jennifer Weiner … Mindless fiction. Total beach read!

Books for July 2015

  • Station Eleven by Emily St. John Mandel … Post-flu epidemic America, some are trying to spread culture through music and theater, while some are simply still trying to survive. While a killer flu isn’t as exciting as the zombie apocolypse, I still really like this kind of book!
  • Redeployment by Phil Klay …  I’m hoping I’ll enjoy this book, which is supposed to give an up-close yet textured look at the cost of war, which sounds interesting, but it appears also to be a collection which, as I’ve learned, is not my fave. We will see! 
  • The Great Gatsby by F. Scott Fitzgerald … A classic. How have I never read this?
  • What I was Doing While You Were Breeding by Kristin Newman … This seems to be some combination of “Selfish” from last month, and a travelogue!
  • How to be a Woman by Caitlin Moran … I read How to Build a Girl a few months back and loved it. Moran is profane and interesting and a die-hard feminist. I’ve seen this book compared to Tina Fey’s Bossypants which I loved, so I have high hopes for it!
  • Wish You Were Here by Stewart O’Nan …  I’ve spouted off plenty of times about how much I heart O’Nan, and this is hands down my favorite book of his.  It’s the first novel I read of his (I discovered him on a plane ride shared with a copy of Faithful, the story of the 2004 BoSox as seen through the eyes of Stephen King and his BFF O’Nan), and I’ve read everything he’s written since. Each summer I re-read WYWH along with it’s follow-up, Emily Alone.  I think if I ever win Powerball, I’m going to hire O’Nan as my own personal novelist and force him to churn out stories about the Maxwell family just for me to read. 

 

Green Chile Chick'n Mini Quiche
Yields 24
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. Non-stick spray
  2. 12 strips Beyond Chicken
  3. (2) 12.3oz packages Lite Firm Mori-Nu Tofu, well drained
  4. 1/4 cup unsweetened non-dairy milk
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon onion powder
  7. 1/2 teaspoon paprika
  8. 1/2 teaspoon salt
  9. 1/2 cup nutritional yeast
  10. 1/2 cup chopped roasted green chile (or 2/3 if you want more of that flavor in there!)
Instructions
  1. Preheat oven to 375 and spray 2 muffin tins with non-stick spray, set aside.
  2. Pulse the Beyond Chicken strips in the food processor a couple times until they're shredded (12-15 seconds-ish), and remove from the processor. Combine the tofu, milk, and all the spices in the processor and blend until smooth. Add the shredded chick'n and the green chile back in and just pulse once or twice. Taste and add salt if needed.
  3. Reduce the oven heat to 350. Spoon mixture into the muffin tins and bake until the tops are golden and fork tines poked into the quiche come out clean, about 30-35 minutes. Serve hot, warm, or cold.
Adapted from FatFree Vegan Kitchen
That Was Vegan? http://www.thatwasvegan.com/
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