Vegetarian Options @ College and Beyond

24 Nov

I discovered this new blog – Veg Blog and I was intrigued by one topic… what are the meal options in our former colleges.  It’s interesting,  because I am “lucky” that when I decided to go vegetarian, I did it in an environment that makes it easier for me… where I have the yoga center I attend to help educate me on recipes, etc.  And the “lucky” statement is a contradictory one… because maybe it would really been luckier if I had had discovered vegetarianism and a healthier lifestyle earlier in life, rather than later.

But what if I had been a vegetarian when I went to Northwestern?  Granted, back then, I would have laughed at anyone who would have told me that I would become vegetarian… that was just not in my realm of consideration back then.  However, I do remember we used to visit Norris Center to have stir fry and they did have tofu as part of the alternatives.  I may have even had it once.

Sparked by the Veg Blog Topic… I searched Northwestern University’s current  meal options.  I was kind of disappointed.  Even though, I’ve seen Evanston now has a Whole Foods, only one of the over 10 options to eat and dine for students sponsored by the university, only ONE mentions openly the have vegetarian options:

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Foster- Walker

1927 Orrington Avenue (map, hours)
Phone: (847) 491-5086

Come watch the game on Foster-Walker’s big screen TV while enjoying your delicious meal. Foster-Walker’s West Dining Room offers a variety of made-to-order specialties like freshly tossed salads, grilled sandwiches, pastas, burritos, and stir-fry. The West Dining Room also provides soup, cereal and desserts. Vegetarian burger options are available. Halal items are also available upon request.

Attached to the west side of Foster Walker is the newly renovated C-Store. There you can find a variety of Smart Market salads, sandwiches and wraps, along with many bottled beverages, snacks, ice cream and toiletries. They also have a new section in the Foster Walker C-Store called nuGreen Market, which features organic and or natural products.

I would like to think, that vegetarian options are so prevalent across the campus, that they feel they don’t feel they need to particularly highlight them in the descriptions.

Here are my recommendations to those students (or some former students)  who want to follow a vegetarian lifestyle while still eating out:

  1. Ask for something made to order.  Order a sandwich with a whole-wheat bread, or a salad without animal based ingredients.  I ask at Subway for sandwich artists to change their gloves, and cut my sandwich using a disposable knife.  At Ponte Fresco, a local salad place, I ask people to use new cutting boards.  Most places will accommodate, and if they don’t, they do not deserve your business.
  2. Mix & Match.  Even though I am not a big fan of just eating side dishes, I have had great satisfying meals by mixing and matching the side dishes of several different entrees. 
  3. Don’t be afraid to ask how entrees are prepared.  Never tell people upfront you’re asking because you’re vegetarian.  People have very different ways of defining what vegetarians eat or not.  Just ask how the dish is prepared.  Meat-eaters are usually very eager to mention the bacon, the ham, the chicken stock, etc. 

And if you’re college-bound, try to have a mini fridge and a George Foreman grill in your dorm or apartment so you can help yourself to healthy eating without the limitations of people who are not ready to embrace a more healthful, vegetarian lifestyle.  You’ll never go wrong by making your own meals…  believe me, it’s made a blogger out of me.

Arugula-Red Onion and Orange Salad

24 Nov

This is a recipe I learned while I was at a cooking seminar this past April called the Conscious Gourmet.  This was a wonderful 5 day vegetarian cooking course in Jupiter, FL.  It was lead by Diane Carlson and I learned to work with new ingredients and new flavor combinations.

I chose this salad for my Thanksgiving menu because it has curry and that gave me a Autumn feel to it.  My apologies for forgetting to take a picture of this…  I will make it again a do a whole photo shoot for you.

ARUGULA-RED ONION AND ORANGE SALAD

1 cup fresh orange juice
1 clove garlic, minced
1/4 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon curry powder
1 tablespoon light sesame oil or canola oil
1/2 medium red onion, thinly sliced crosswise
4 cups arugula leaves
2 navel oranges
  1. Pour the orange juice into a small saucepan.  Bring to a boil and reduce, uncovered until you have 1/3 cup, about 15 minutes.

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  1. Combine the reduced juice in a small bowl with the garlic, salt and vinegar.  Whisk in the curry powder and oil.  Cut the top and bottom of the oranges.  Peel them with a knife, removing all the white pith exposing the flesh.  Cut segments of the orange following the line of each orange division.  or you can  just cut them crosswise, making discs of orange.
  2. Heat 1″ of water in a small saucepan.  Bring to a boil and add onions. Blanch for 30 seconds.  Drain and plunge in cold water to stop the cooking. Drain again.
  3. Place the arugula in a bowl along with the onions and orange segments.  Just before serving, toss with the dressing and serve.

My mom loved the salad.  Even though we normally do not mix vegetable salads with fruits, she admitted the orange helps cool off your palate from the heat of the curry dressing.  This is a very tasty salad. 

Try it and tell me your impressions.

Roasted Broccoli and Zucchini

24 Nov

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This was included to bring a punch of color in an otherwise, very orangy, beta-carotene laden menu. 

ROASTED BROCCOLI AND ZUCCHINI

1 zucchini, diced
1 head of broccoli
1 onion, sliced
olive oil
salt and pepper
  1. Toss the veggies with olive oil, salt and pepper.
  2. Roast in a 400 degree oven for 30 minutes.

Super simple.  Super tasty.  Eat it fast… with time, the veggies get a bit soggy.

Hummus Sandwich

19 Nov

This is my favorite sandwich right now by far…  It all started with a hummus sandwich I order at a bagel place near my work.  And you can add a few extras… and because I love grain mustard so much, I started ordering the hummus sandwich with grain mustard, and take it from me, it gives it a really nice kick.  I hope you enjoy it as much as I do.

I make my own hummus, and the recipe will follow.  But just in case you want to try this and are strapped for time, just take some store-bought hummus, brighten the flavor with some squirts of lime juice and call it a day.

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HUMMUS SANDWICH

1 can of chickpeas or garbanzo beans – I still have not been able to figure out how to make the garbanzo beans from scratch
1/4 cup of Parmesan cheese
juice of one lime
about 1/2 cup of olive oil – enough to make the mixture as creamy as possible
1 clove of garlic, minced
salt and pepper to taste
a dash of paprika
 
Whole -wheat bread – choose your favorite, pita, baguette, bagel, it will work with any
Whole-grain  mustard
Tomatoes
Lettuce or any other greens – optional

 For the hummus:

  1. Rinse the garbanzo beans. 
  2. Place garbanzo beans, cheese, garlic, lime juice salt, pepper, paprika and some of the olive oil in a food processor.
  3. Pulse until the mixture is creamy.  If the mixture is not as creamy as it should be, keep adding olive oil in small increments until you reach a smooth texture.

The Parmesan replaces the tahini sauce… because I can’t bear to buy a huge jar of tahini just to make hummus.  I need to be more versatile with the limited refrigerator space I have.  And the lime juice gives it a nice kick… I does not taste like the typical Middle Eastern restaurant hummus, it tastes better!!! 

To assemble the sandwich:

  1. Toast the bread
  2. Smear hummus on one side and mustard on the other.
  3. Add tomato and lettuce.

Enjoy…  I hope you like it as much as I do.

Cinnamon Vanilla Baked Plantains

17 Nov

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Cinnamon Vanilla Baked Plantains

4 ripe plantains**
cinnamon powder
vanilla powder
Liquid margarine

**If ripe plantains are not available, use IQF plantains.  King Crown is an excellent brand. 

  1. Pre-heat oven to 350 degrees F. 
  2. In a baking dish, smear some liquid margarine.
  3. Cut the plantains in diagonal slices and arrange on the baking dish. Sprinkle with cinnamon and vanilla powder.
  4. Drizzle some additional liquid margarine on top.
  5. Bake in oven for 30-45 minutes, until plantains are done. (If using IQF plantains, you only need to bake until the plantains are defrosted completely, about 20 minutes)

I made these plantains together with my Eggplant Parmesan and Pasta with Marinated Tomatoes.  Look them up.