Songs & Salads

It's amazing how much music can dictate your mood. I have always been the type of person to make playlists for certain events and periods of my life. The songs need to fit just perfectly so that when you listen to them years later, they take you back to that moment in time. 

The songs I've been listening to lately remind me of that smell of dewey grass, cicadas buzzing, warm breezes and the slight taste of citrus on my tongue. I wanted to share this with you guys, so I've put together a mini-playlist to give you a taste of my summer. Listen to these songs while you lay in the grass, ride your bike, drive around with the windows down, or whenever you feel in the mood to let in some sunshine.

(click on the photo for download links!)

This salad, in my opinion, is also quintessentially summer. It's light, crunchy, fresh and so incredibly simple to put together: the perfect summer lunch!

Simple Summer Porch Salad

makes about 3-4 servings

Dressing:
1 tbsp tamari
1 tbsp balsamic vinegar
1 tbsp agave

Salad:
1/2 cup red quinoa
1 cup water
1 cup shelled edamame
1/2 cup baby carrots, thinly sliced
1/2 red pepper, diced
1/4 cup crushed raw cashews
1/2 lime

1. Combine the quinoa and water in a medium pot over high heat and bring to a boil. Cover, bring the heat down to a simmer and let cook for about 15 minutes or until all the water is soaked up.
2. To make the dressing, combine the ingredients in a small sauce pan over low heat for 3 minutes. Remove from heat and set aside.
3. Assemble the salad by tossing together quinoa, veggies, cashews and the dressing. Finish with a squeeze of lime juice and serve warm or chilled.

Does anyone else like to make playlists for certain seasons? I'm always looking for new music recommendations, so I'd love to know what you are listening to this summer!

Take Out Made In

Hi guys! I'm back!

Life-in-a-box!

Phew. These past two weeks have really taken the life out of me. First a week of finals, a weekend of packing, then a week of working 10 hour waitressing shifts during my school's commencement. Summer break has never been such a relief. 

Because of my long and exhausting work shifts plus the road trip home, I have been eating out a lot lately. Take out food tends to make me feel gross when I eat it for too many days straight, but it does taste pretty great (thank you, sugar and sodium). When I finally made it home, I decided to try to create a slightly healthier version of one of my all-time favorite chinese carry-out dishes: General Tso's Tofu. I'd say it turned out just as delicious as the real deal!

General Tso's Tofu (adapted from The Vegan Kitchen)

makes 2 servings

12 oz extra firm tofu
1 tbsp cornstarch
3 cloves garlic, minced
1/4 cup water
1 tbsp soy sauce
1 tbsp hoisin sauce
1/2 tbsp mirin (rice wine)
2 tbsp olive oil
1 tsp siracha (or to taste)
1 tbsp brown sugar
1 tbsp cornstarch mixed with 2 tbsp water

1. Preheat your oven to 400º and grease a baking sheet. Press the tofu between paper towels to get rid of excess water and cut into small cubes. Toss the cubes with a tablespoon of cornstarch and place them on the sheet to bake for about 20-25 minutes.
2. Prepare the sauce by heating the garlic over low heat in a small saucepan. After a minute, add in the other ingredients (except for the cornstarch mixture) and stir for about 3 minutes. Mix in the cornstarch and whisk until thickened. Remove from heat. 
3. Once the tofu is cooked, place the cubes in a bowl and carefully mix in the sauce. Serve with brown rice and broccoli. All you're missing is the fortune cookie!

This meal is super quick to whip up and perfect for a lazy summer movie night. Do you have a go-to take-out meal?

Tofu and Brussels Salad

My dance concert is finally over and it was a huge success! I'm super happy with how my choreography turned out and all of the other pieces looked amazing too. I go to a school filled with so much talent- it's really inspiring. 

However, now that the show is over, time to get back to school work and travel plans. It's amazing how many little details you run into when planning these things that you would never even think about otherwise. For example, what kind of shoes to bring. I spent an entire day researching good backpacking shoes that won't make me look like a tacky American tourist and are comfortable and supportive... and I still have yet to solve the problem. Any expert travelers have suggestions or other little tidbits of information that are often overlooked in the planning stages?

Despite obsessing over these organizing issues, my excitement about my year off continues to escalate. I've been reading some great travel blogs and looking at some gorgeous photos of places all over the world that I would love to visit. I can't wait!

I made this recipe last weekend to save as a quick dinner for the busy week-nights. It's pretty easy to whip up, is really good for you, and tastes delicious, hot or cold! If you don't like brussels sprouts, you could substitute broccoli or kale, but I happen to love brussels sprouts. They have the perfect crispy and crunchy texture to go with the soft, delicate tofu in this dish! 

Tofu and Brussels Salad (inspired by this recipe from Sew Indie)

makes about 4 cups

2 cloves garlic, minced
1/2 lb brussels, chopped 

1/2 package extra firm cubed tofu

1/3 cup crushed cashews

3/4 cup couscous 

1 cup water

2 tbsp olive oil

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp thyme

1/4 tsp salt

1/3 cup chopped cilantro

juice of 1 lime

1. Combine the couscous and water in a pot over medium heat. Stir occasionally and cook until all the water is soaked up (about 7-10 minutes).
2. Heat the olive oil in a large non-stick pan. Add the tofu and garlic and saute until the tofu starts to turn golden-brown. 
Stir in the brussels sprouts and cook for about 5 more minutes.
3. Once the brussels are tender, stir in the couscous, cashews, maple syrup and spices. Toss well to coat everything completely. Serve with cilantro and lime juice squeezed on top.

Sweet Potato and Black Bean Enchiladas

I recently happened upon this post by A Cup Of Jo and it got me thinking. I love the idea of honoring those random little things that people are good at! Not big things- like writing or doing math or dancing- but tiny things that seem insignificant yet make us a little bit proud of ourselves. Why not share those with the world more often?

For example, I am good at remembering names and being on time. I am also good at saving the most perfect bite of food for last, so that all of the flavors can explode at once and leave me happy and satisfied, kind of like a fireworks finale in my mouth.

It was hard to do that for this meal, however, because every single bite was so delicious I never wanted it to end! I had never prepared homemade enchiladas before, but now that I've tried it I'm not sure if I can ever go back to the frozen microwavable kind.

I got this wonderful recipe here from Oh She Glows, but made a few adjustments. I didn't have any bell pepper, so I used two chopped zucchini instead. I used chard in place of spinach and topped the thing off with daiya cheddar cheese. I also made the cilantro avocado cream sauce, but unfortunately wasn't able to photograph it before people ate it all up!

I made these for the same meal where these were the dessert. Holy moly what a delicious dinner. I think enchiladas are officially my go-to crowd pleaser when you have to cook for guests. Vegans and non-vegans alike will love them!

I'm about to be launched into tech week for my spring dance show, which will be insane! When things get really busy, though, and you feel like you just can't do anything right, it's nice to go back and remember that you are good at things, even the little ones!

So, what are you good at?

California Dreaming

Photo taken by my friend Anne Ylvisaker on her iPhone- unfortunately I left my camera at home on our walk today!

Every time I visit California, I realize this is where I belong. The air is so fresh, the sun is (almost) always shining, there are great places to get vegan food, and you can hear the ocean from everywhere. I always feel so rejuvenated, especially since I've been stuck in the Midwest for so long. After college, you can definitely count on me heading to the west coast. Just look at how beautiful it is here, how can you resist?! 

Also by Anne!

Because I'm pretty busy starting my internship with the natural history museum, I'll just leave you with a quick and easy lunch recipe that I made for my mom and I while I was home. It's from my favorite cookbook I mentioned before, Big Vegan. These wraps were super tasty and incredibly healthy!

Easy Veggie Tahini Wraps 

serves 2

1 1/2 cups broccoli florets
2 cups chopped kale
3 tbsp tahini paste
2 tbsp fresh lemon juice
1/4 tsp salt
1/2 cup halved cherry tomatoes
2 large spinach tortillas


1. Steam the broccoli and kale so that they become tender and bright green. Drain them and pat dry.
2. In a medium bowl, stir together the tahini, lemon juice and salt until smooth. Mix in the broccoli, kale and tomato halves. Warm up the tortillas in a toaster oven or microwave and fill them with the veggies. Wrap up and enjoy!

I think these are about to become a lunch staple for me.

I love listening to this song by the ocean. Excuse me while I go dream about dolphins and waves...

Toasted Veggie Sandwich and Disaster

Disaster has struck my dorm. Our oven and stove are broken. Now instead of baking lovely treats for everyone, I'm going to actually have to do my homework this weekend. Maybe it's a sign that I need to adjust my priorities. Hopefully it will be fixed soon though, because I have a long "to-bake" list for you guys. Meanwhile....

I discovered the fact that the stove was broken midway through preparing to make a grilled veggie sandwich. I was about to completely give up after waiting 10 minutes for the pan to heat up and just go with boring old peanut butter and jelly, but then I had an idea. I could toast/roast the veggies instead. The result was still delicious.



Basically I drizzled sliced eggplant and tomato with olive oil and sprinkled them with oregano and rosemary and baked them at 400° in the toaster oven for about 15 minutes (until the eggplant was soft). I toasted two slices of bread (I used plain old wheat, but I wish I had some better bread like ciabatta so it didn't get so soggy) and then spread a layer of spinach and artichoke hummus, topped it with fresh basil and finally added the veggies. Perfect for a quick and healthy dinner before I ran off to serve pizza for 5 hours!



Haven't you ever noticed that the best sandwiches are always the messiest to eat? It's a fact.