Best Tofu Burger Ever!

I was surprised to see so many comments from fellow calorie counters in my last post! I just kinda figured I was some rare OCD crazy person since most all of my friends tease me about my obsessive calorie counting. But so many of you do it too (or have done it in the past)!

There were a few questions from commenters about how I handle restaurant food calories or tabulating recipes, as well as how many calories I'm allotted daily. So before we get to the BEST TOFU BURGER EVER, I'll address those questions.

According to my Lose It app, I can have 1,659 calories each day to maintain my current weight. You just put your current weight, ideal weight (mine is the same as current), and height into the app, and it gives a calorie count. Other counting programs have similar systems. I always go over on the weekends (sometimes by a whole lot!), and that's okay since I generally stay a few calories under each day on week days. I figure it balances out. When I do go over on week days, I don't stress about it. I just try to do better the next day. And I never count calories while I'm on vacation or on eating holidays (like Thanksgiving, Xmas, or my birthday ... yes, my birthday counts as an eating holiday).

I do the math for every recipe I make and program it into my app. It only takes a few seconds since I know most calories in common ingredients by heart. I measure everything I put on my plate. But if I'm dining out, I just estimate. The app has lots of programmed meals, including many vegan specialty items, so it's fairly easy to guess. And I can eyeball a measurement on my plate like a pro.

I hope that answers all your questions 'cause now it's time for the most important part of this post: THE BEST TOFU BURGER EVER! Yes, all caps are needed to show just how good this is. It's the Tofu Chard Burger from Vegan's Daily Companion:

I knew the recipe sounded good when I saw it, but I had no idea it would turn out this ridiculously amazing. I prefer tofu burgers over other ingredients bases because I love that firm-on-the-outside, soft-on-the-inside texture. These had that, plus hearty Asian flavors since they're seasoned with soy sauce, ginger, and sesame oil. The mashed tofu is mixed with sauteed Swiss chard, and it's held together with ground walnuts and breadcrumbs. I served these with sriracha-mayo (that's the orange stuff) and homemade sweet pickles.

On the side, I made Food Network Chef Mario Batali's Roasted Turnips:

I found the recipe while googling for fresh ideas on how to cook turnips. Although the name says they're "roasted," they're actually sauteed in Earth Balance on the stovetop until soft. Then they're seasoned with poppy seeds, paprika, and red wine vinegar. I had to cook them way longer than the recipe suggested to get them soft enough. But once they were cooked through, they were delicious. I dipped mine in ketchup and pretended like they were roasted potatoes ... just for fun.

On a final note, I've been asked my friends at VegNews to pimp their Holiday Cookie Contest. They're currently taking submissions of holiday cookie recipes, and their staff will be baking their favorites to determine a winner. The grand prize is a Kitchen Aid stand mixer, second prize is a vegan cupcake kit, and the third place winner will receive a dozen Allison's Gourmet cookies. Submissions are due by December 10th. Click here for more information.

Countin' Calories

I have a confession to make. I count calories. Every single teensy, little calorie. And I've done so for years.

I'm not trying to lose weight (well, maybe a pound or two gained in Portland this past August ... damn Voodoo Donut binges), but I am trying not to gain weight. I'd like to stay this size for the rest of my life, so I work hard to keep my calories within the amount allotted by the Lose It app on my iPhone.

It's also a control issue. I'm a bit of a food addict, and this keeps me from overindulging. When I'm not counting (say, on vacation or a holiday), I eat until I'm miserable. Plus, I'm type A to the max, and I've probably got a hint of OCD. Nearly every hour of my life is planned. I don't do spontaneity. Counting calories falls into my overall anal retentiveness. And this is gonna sound super-nerdy, but I think counting calories is fun! Especially when I get to erase consumed calories by recording my daily workouts.

But as y'all know, this Southern girl loves her junk food and fried goodness. I just portion it out and enjoy it in moderation. However, sometimes, it's really nice to have a naturally low-cal meal so I can eat more of it (and save those extra calories for a beer or two later in the day). That was the case with this French Country Stew from Dr. Neal Barnard's Get Healthy, Go Vegan Cookbook:

At only 212 calories for a two-cup serving, this dish is filling and guilt-free. It's got butternut squash for some seasonal goodness, plus cabbage, diced tomatoes, and white beans. I enjoyed it with a slice of Harvest Grain bread from Kroger schmeared with a little Earth Balance and Marmite.

This is the first recipe I've made from Dr. Neal's cookbook, but as you would expect from the good doctor, all of his recipes are based on whole foods. Calorie counts are included, and most meals are less than 300 calories per serving. I love it when cookbooks include calories so I don't have to do the math myself. Anyway, I'll be exploring this book more soon. I've got my eyes on the All-American Scramble Bagel, the Italian Chickpea Nibbles, the Tempeh Burgers, and the Hummus Pizza.

Do you count calories? Or do you have another method of regulating your food intake?

Ancient Porridge

I love injera bread! That spongy, slighty sour flatbread is the very best part about eating at our local Ethiopian joint, Abyssinia. And even though there's an injera recipe in Papa Tofu Love Ethiopian Food, I'm still a little intimidated about making the fermented bread with ancient teff grains. So when my friend Katie gave me a bag of Bob's Red Mill Teff, I wasn't sure what to do with it.

Someday, I'll use some to make injera. But I found a quicker way to put the teff to use on the back of the Bob's Red Mill bag — Teff Porridge! Teff makes an excellent and protein-rich stand-in for oats or other breakfast grains. It has a nutty taste that some say has chocolate notes, but I didn't notice much chocolate taste. Just nuttiness.

Since I had still had some So Delicious Coconut Nog, I decided to make a Holiday Teff Porridge:

That's slow-cooked teff mixed with nog and dried cranberries. It made for a hearty breakfast on this cold, rainy morning. And even though I hate all things Xmas until after Thanksgiving, this actually got me in the holiday spirit a little early.

Holiday Teff Porridge
---------------------------
1 cup water
1/4 cup teff
1/2 cup vegan nog
1/2 tbsp. maple syrup
1 tsp. cinnamon
2 tbsp. sweetened dried cranberries

Bring the water to a boil in a small saucepan over high heat. Whisk in dry teff to ensure no lumps form. Lower heat to a simmer and cover. Simmer for 15 to 20 minutes, stirring occasionally, until porridge is thick and teff is soft.

Stir in the nog and continue to simmer for a few more minutes or until mixture begins to thicken. Remove from heat. Whisk in the maple syrup and cinnamon. Top with dried cranberries. Serves one.

Bluff City Vegan Eats: Al-Rayan

I feel a little ashamed to say I'd not been to Al-Rayan in nearly six years, and that long-ago visit was my only one until this past Friday. You see, this quaint Middle Eastern eatery is in walking distance from my house. I've lived in this neighborhood for three years, and Al-Rayan just so happens to have the best Middle Eastern fare in town. What have I been waiting for?

Honestly, I'd forgotten how delicious the food was or I'd have been back a long time ago. Thankfully, I had my reminder this Friday at a dinner meet-up with my vegetarian/vegan besties.

The place is tiny and tucked into a rundown shopping center strip, the same strip that houses an H&R Block, a ghetto corner store, and a not-so-impressive Vietnamese joint. The sign is faded, and you can barely make out the name "Al-Rayan." You kind of just have to know where it is. Inside, a large television plays a station from Yemen, and traditional decor hangs on the walls. There are a few small tables and this adorable seating arrangement on the floor:

I wasn't going to order anything but water to drink, but when my friend Steve's cute little cup of Arabic Coffee arrived, I knew I had to have my own:

This teensy cup of thick, black coffee was unlike any coffee I'd ever had. I've tried other ethnic coffees, and I'm used to the thick, almost-sludgy consistency. But this coffee had a slight floral aftertaste. It was amazing! I wish I knew their secret and I'd make Arabic coffee every morning. Or I guess I could just walk down to Al-Rayan and buy some.

The server brought us a basket of fried pita strips as an appetizer, but I forgot to photograph those. For my entree, I went the traditional route and ordered the #7, a platter of falafel, hummus, salad, pita bread, tahini sauce, and chili sauce:

Besides the usual ground chickpeas, their falafel is also made with ground vegetables. I couldn't tell what vegetables, and the menu just says "vegetables". They definitely had a heartier, more satisfying bite than most falafel I've had. I stuffed the falafel and salad into pita bread spread with hummus, tahini, and chili sauce.

The hummus was also perfection. It was creamy and garlicky in all the right ways. Plus, look at that generous pool of olive oil and the olive garnish!

My friend Lara, who suggested the restaurant, knew a secret about the menu that I wasn't privy too. Al-Rayan also serves a few Ethiopian/Etrian dishes like Ful (mashed fava beans with olive oil, lemon juice, onion, and garlic). It's served with raw tomatoes, onions, and pita bread:

I took a bite, and her dish was phenomenal. I'll definitely be ordering that next time. It's listed on the menu, but it's tucked on the backside and written in smaller letters. There's also a Vegetable Sandwich and a Falafel Sandwich, both wrapped up in a massive pita wrap. Needless to say, there's plenty for vegans at Al-Rayan. Plus, the ladies who work in the place are the nicest people ever. And I got my falafel spread (enough for two meals) and coffee for only $8!

Al-Rayan is located at 288 N. Cleveland. Call 901-272-0227.

Sushi for One

Sushi is so easy to make at home, but for some reason, I've never made sushi in small quantities. I've only made it at home for parties, and I always make a ton.

But one night last week, I decided to make sushi just for little ol' me. I had a half-used tub of Tofutti Cream Cheese that needed to be used, and I'd run across the recipe for Orange County Rolls in The Complete Guide to Vegan Food Substitutions:

These are simple veggie rolls with a touch of vegan cream cheese and a sriracha-mayo sauce for dippin'. Y'all know how I love sriracha, and when I saw that ingredient and the cream cheese, I knew I must make this, stat. The rolls were yummy, and dipping them in a mayo sauce rather than the usual wasabi and soy sauce was a nice change.

The recipe makes four rolls, and since I don't like to eat leftover sushi, I rolled a fresh one each day for four days. I made the rice in one batch and refrigerated it. Then each day, a few minutes before rolling, I heated a small amount of rice with a few tablespoons of water in the microwave. Then I let it cool a bit before rolling. Microwaving with water re-stickifies the sticky rice, which works much better for rolling than dry, cold white rice.

On the side, I had a garden salad with a homemade Sesame Salad Dressing from Vegan's Daily Companion:

The dressing only has four ingredients — sesame oil, ume plum vinegar, agave nectar, and water. I'd never used ume plum vinegar, so I wasn't sure what to expect. It's really salty on it's own, but it was perfect when mixed with the sesame oil and sweet agave.

What's your favorite vegan sushi roll?

Vegan Slab o' Bacon

I've seen shirts for sale online that read, "Bacon Makes Everything Better." And it does, so long as your talkin' vegan bacon. It's the smokiness that gives bacon it's magic, and luckily for vegans, we can have that taste with storebought vegan bacon, imitation bacon bits, Liquid Smoke, and even bacon salt (yes, it's vegan!).

I usually buy the Lightlife Smart Bacon. It's tasty, and it's vegan. But it also costs about $5 a package. This week, I went all super-saver-girl and made my own bacon! I used the Black Forest Bacon recipe in The Complete Guide to Vegan Food Substitutions:

Look at that peppery slab! I knew this was a must-make when I read the word "slab" in Celine and Joni's awesome guide to veganizing anything. All I could think of is that line from "Sweet Transvestite" in Rocky Horror that's all, "Come up to the lab, and see what's on the slab."

Anyway, this spicy, smoky bacon is awesome. It's a seitan-based dough that's coated in a maple-smoky-black pepper sauce. Then it's baked to perfection. Once baked, a slab will give you about 20 thin slices. I fried these up for breakfast as a side dish for my granola with hempmilk and dried strawberries:

After a week of eatin' off the slab, I still have a ton of bacon left. Looks like somebody's havin' BLTs soon!

Of Coloring Books & Coconuts

Can you freakin' believe the holidays are almost here?! Geez. Where'd the year go? Is this what happens when you get old? Does time really move faster? By the time I'm 40, a year will be, like, a month. Damn.

Even though it arrived too soon, I do love this time of year. I mean, I detest the cold. But I love Thanksgiving and Christmas because I love food and presents. And, oh yea, family too. Since the holidays are on their way, I have two reviews in this post aimed at this special time of year.

First up is Nashville vegan children's book author Nathalie VanBalen's new "Happy Thanksliving!" coloring zine!

Her first book, Garlic-Onion-Beet-Spinach-Mango-Carrot-Grapefruit Juice, is a full-color work of art. In fact, you can order it here (I bet it'd make an awesome Xmas gift for some little kid in your life). But now Nathalie's come out with a seasonal coloring zine that shares the story of why vegans don't have turkeys on their tables. Here's a cute page from the zine:

And here's one that I colored tonight!

I haven't colored in ages, and it was so much fun. Even if you don't know a kid to order this zine for, you should get one for yourself and embrace your inner kid. Nathalie's rhymes and illustrations are adorbs! Order your copy here on Nathalie's website. It's only $5!

If you're like me, the day after ThanksLiving is the day you put up the Xmas tree. We go immediately from pumpkins, sweet taters, and pecan pie to holiday cookies, peppermint, and nog. Well, there's a new vegan nog on the market that trumps all others — So Delicious Coconut Milk Nog:


I've never had non-vegan egg nog because that sounds disgusting. But I've seen it, and it always looks really thick and creamy. Other vegan nogs taste great, but this one captures the thick, almost pudding-like consistency. Plus, it's even better spiked with a little brandy.

Also new this season is So Delicious Mint Chocolate Coconut Milk:


I'd say this is pretty on par with the other vegan mint chocolate milks on the market, but if you're anti-soy or soy-sensitive, this one has the added advantage of being made from coconut milk. It's delicious cold, but I made cheater hot chocolate with Dandies marshmallows on top ... just because I can.