Maoz Wowz
March 29, 2010
Yesterday post morning run and afternoon yoga I felt like I had to close out the day with a healthy dinner. I stopped by Maoz, a cheap/quick service (no, we’re not talking about your date last night) veggie bar. Pick your poison – either wrap, salad or pita pocket and fill with as much as you want from their fresh offerings. I stuffed a whole wheat pita with beets, cucumbers, tomatoes, chickpeas, lettuce and spicy green chili sauce ($4.50) – they also have falafal balls filled with vitamin rich legumes. Originally from Amsterdam, Maoz is my new favorite place to get a quick healthy meal.
We won’t discuss the cup of dark hot chocolate I got from Max Brenner’s immediately following…
Not Your Mother’s Tofu
March 24, 2010
As much as I am all about eating healthy and saving animals…blah blah blah, it can all get pretty boring very quickly. This Szechuan-Style Tofu with Peanuts recipe by Cooking Light kicks the flavor into full gear and makes for a more interesting veggie dinner. I added jalepenos for extra spice and used brown long grain rice instead of regular bleached white. If you’re pressed for time, or too lazy to broil the tofu, you can definitely skip this step (it will just end up with a different consistency/texture).
Ingredients
- 2 (3 1/2-ounce) bags boil-in-bag jasmine rice
- 1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon less-sodium soy sauce
- 1 teaspoon cornstarch
- 2 teaspoons black bean garlic sauce
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup matchstick-cut carrots
- 1 tablespoon bottled ground fresh ginger (such as Spice World)
- 1/2 cup chopped green onions
- 1/4 cup unsalted dry-roasted peanuts, chopped
Preparation
1. Preheat broiler.
2. Cook rice according to package directions, omitting salt and fat.
3. Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray; broil 14 minutes or until golden.
4. While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
5. Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; cook 30 seconds or until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.
A Broke Girl’s Bean Binge
February 12, 2010
Some nights I would honestly offer up my left kidney to not have to cook dinner…when I’m feeling this anti-domestic and my bank account is in the single digits (yes, I’m in my mid twenties and this still happens to me) eating out isn’t an option. Thankfully, for canned food + the microwave, I always have a no-cook/cheap/healthy meal ready to go.
The other night I “made” burritos using Amy’s Organic Refried Beans, a can of Goya Black Beans and brown rice (I’ll spare you with details on how my body reacted to this bean binge). I pre-made the rice in a rice cooker and microwaved the beans (full of cholesterol-lowing fiber and loaded with antioxidants) in separate bowls – added a scoop of all three ingredients to a whole wheat tortilla wrap and tucked together to make a nutritious but also filling vegetarian burrito. Next time I’ll save my pennies and add a protein like tofu or grilled chicken.
Seared Ahi Tuna Over Wasabi Mixed Greens
November 3, 2009
I know everyone loves Rachel Ray but personally, I find her annoying. All of that pep and 30-Minute Meal business get’s to me! However, I can’t deny that she does sometimes offer easy and healthy recipes – this one in particular is delicious and very simple to make (add extra wasabi for more kick and include snap peas to balance out the texture of the tuna with some crunch).
- 1 ahi tuna steak, 6 ounces
- 2 teaspoons five-spice powder, available on spice aisle
- 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper
- Cooking spray or vegetable oil, for brushing the grill pan
- 5 ounces, half a sack, mixed prewashed baby salad greens
- 2 radishes, sliced
- 1/4 European cucumber, thinly sliced
- 1/2 teaspoon wasabi paste
- 1 tablespoon rice vinegar or rice vinegar
- 1 tablespoon soy sauce
- 3 tablespoons -virgin olive oil
- Salt and freshly ground black pepper
Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.
Purely Amazing
October 26, 2009
The smell of a warm turkey pot pie with a nice flakey crust gives me goosebumps… not raw beets and eggplant puree. However, I stopped drinking my Haterade (yes, I said Haterade) and took a trip last year to Pure Food & Wine to explore the world of raw cooking (is that an oxymoron?).
Pure, located at 54 Irving Place, is a raw vegan restaurant where nothing is heated above 118 degrees to preserve vitamins, minerals and enzymes. Listed five years in a row by Forbes magazine as one of their ”All Star New York Eateries,” you barely notice that the food is untouched by the heat of an oven or stove top. With a 100% plant-based menu, you won’t find any processed ingredients including tofu, tempeh or seitan. I love the Asparagus Sushi Rolls with Mirin Soaked Forest mushrooms ($16) and Thai Coconut Noodles in Galangal Red Coconut Curry ($24). The wine and cocktail menu rounds out the entire experience, made with fresh-pressed organic juices and agave nectar, like the Purple Rain ($15) which has fresh raspberries, blueberries, yuzu and sake.
Although the plates are small and prices high, the quality of the ingredients and cooking experience behind the stove…err…blender…leave you feeling well satisfied and practically refreshed.
You Can Burn The Candle At Both Ends After This Meal
October 19, 2009
I admit, I rarely venture North of 21st Street unless it’s for work or a run in Central Park…and even then, I feel like I need my passport (I’m being dramatic). However, I’ll make a trip to the Upper East Side any day for a chance to eat at one of NYC’s greatest health spots.
Candle Cafe, located at 1307 Third Avenue , serves seasonal organic vegan cuisine with a focus on sustainability, eco-friendly practices and compassion for animals (menu also includes a large range of gluten free items). Although my go-to is the Ginger Miso Stir-Fry ($15), I can see the Tuscan Lasagna made with grilled zucchini and tofu basil ricotta ($16) as the perfect cold weather dish.
Don’t think that you’ll be stuck slugging down H2O with your tofu. Candle Cafe also offers fresh blended smoothies, mixed green veggie juices, natural sodas (think Maine Root Ginger Brew) and organic wines/beers.
HanGawi Brings Out The Korean…Even In Me
October 13, 2009
I figured after 24 years of ignoring my Asian roots I would finally pay homage to my inner Korean and make a few trips to K-Town. Of course, the BBQ hole in the walls are fantastic (who knew my heritage was so delicious) but the one place that I can’t wait to go back to is HanGawi at 12 East 32nd Street.
HanGawi, a Vegetarian Korean restaurant, embodies the principles of Um and Yang – Korean version of the yin and yang (I admit, I didn’t know this until reading their website). The menu balances these two forces by combing green vegetables and fruits (the um foods) with roots, radishes, carrots and potatoes (the yang foods). The flavors are rich but not overly doused in sauce, producing creative items like Kabocha Pumpkin Pancakes with Mung beans ($11), Spicy Kimchi Mushroom Pancakes ($12) and Watercress Tofu Dumplings ($9). There is a separate menu using all organic ingredients for the die hard foodies. Believing a nutritious meal requires thoughtful consideration to both the food and space, the HanGawi vegetarian sanctuary is dimly lit and beautifully decorated with dark wood and artifacts. Although, I hope you’re nimble – even I felt a little clumsy trying to lower myself onto the floor cushions without knocking over my neighbor’s silken tofu. The entire experience was more relaxing than being in 10 minute Savasana (yoga “corpse” pose).
Get The Dirt On Dirt Candy
October 7, 2009
Grapefruit Lollipops. Kimchi Doughnuts. Jalapeno Hush Puppies. These are a few things Amanda Cohen (Angelica’s Kitchen alum) dreams up in her kitchen at Dirt Candy located at 430 East 9th Street. Committed to providing beautiful healthy treats using ingredients found literally in the dirt (half of the dry items are from Organic vendors), Cohen offers a small but impeccable menu of fresh healthy meals (everything on the menu can be made vegan on request). I can’t wait to go back to try the asparagus paella ($19) and zucchini ginger cake ($12). Just watch out, the bill can quickly add up…but I guess that’s the price you pay for good dirt!
Go Go To Gobo
October 1, 2009
One of the benefits of having ‘healthy living’ enter the NYC trend scene, is that restaurants are now paying closer attention as to how they can transform sterile tofu and broccoli stalks into a medley of tastes, colors and smells.
Gobo, a vegetarian restaurant that creates “food for the five senses,” incorporates Zen compassion with global organic cuisine. Aside from the food being fresh and filling, the interior space is sleek with light stained wood and includes an organic juice bar. During this visit, I had the five spice tofu rolls with mango puree ($6), pine nut vegetable medley with lettuce wraps ($13) and soy filet with coconut curry rice ($19). The next time I go back I’ll plan to bring a larger group of friends so we can order several items to try tapas-style.
New Yorkers would expect nothing less from Gobo considering that the leading chefs, Darryn and David Wu, are the children of founding partners of New York’s Zen Palate.
