Category Archives: Mostly Vegan

Vegan Fast Food Restaurant Review

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I’m always excited when a new vegan eatery opens up near me. I don’t often eat out, so it’s a real treat.

I’ve visited Veggie Grill at least a dozen times. It’s a fast-casual vegan restaurant chain that operates in California, Oregon, Washington, Illinois, Massachusetts, and New York. 

I’ve always been happy with my menu choices at VG. I love their soups and incredible (vegan, of course) Caesar salad. It’s described as romaine and tender kale tossed with Caesar dressing, mushroom crisps, ciabatta croutons, capers, almond Parmesan, and hemp hearts.

It’s consistently fresh and delicious. When I bring home what I can’t finish at the time, it holds up well.

The Plot Express. sister to the Plot Restaurant in Oceanside (haven’t been there), opened a while ago with positive online reviews, so I looked forward to giving it a try.

The first time I had the Superior Crunch Wrap with faux chorizo. I’m not usually a fan of meat replicas, but this was crunchy and yummy, albeit a bit heavy on the sodium for my taste buds.

The next time I tried The Plot Express, I thought I’d order their version of a Caesar salad for a real comparison with The Veggie Grill. The menu describes it as romaine lettuce, pickled onions, house parmesan, lemon preserves, croutons, and zesty Caesar dressing with Plot faux chicken bites.

It was a disappointment in every way. The lettuce was old, mostly full of white romaine ribs, not many leafy greens, and to make it even worse, I bit into the giant stem end of the romaine. The entire salad was drenched in so much dressing that it was barely edible with far too many croutons. The faux chicken bites were OK, but not necessary. They didn’t seem to have been freshly prepared, although I don’t really know for sure.

We were served in the outside patio. I brought the salad inside to show them the romaine stem end and the giant white ribs, but only received a lukewarm and not satisfying response.

Here’s a photo of the salad where you can see the stem end and inedible romaine ribs. It doesn’t look very appealing but I did appreciate the compostable plates and forks.

The other comparison was in their version of french fries. I LOVE french fries, but rarely indulge myself because I don’t often eat fried foods OR potatoes, so it’s a real treat when I discover great ones.

The Plot Express only offers cheesy (vegan) truffle fries. I know truffle anything is trendy right now, but I don’t like it, never have. I desire a pure, unadulterated fry that’s crispy on the outside and comfortingly squidgy on the inside, served piping hot. A friend ordered it and I searched for a fry that wasn’t completely saturated in the sauce, but it wasn’t yummy enough to make me want another bite.

Veggie Grill’s Golden fries are everything one would hope for in a fry and I’ve never been let down. I’ve also tried their Sweet Potato fries which are equally yummy.

Here’s my overall independent and non-biased review of these two vegan “fast casual” restaurants.

  1. Veggie Grill is consistently fresh, tasty, and delightful. I WILL always be happy to eat there.
  2. The Plot Express is more expensive and not up to my standards. Expensive, soggy old lettuce gets a failing grade from me. Although I like the location in Carlsbad, I won’t return. It was not a great experience.

To sum it up, for me, Veggie Grill is a consistent winner, not so much for The Plot Express. Thanks to a comment by Kevin from https://adifferentkitchen.org/, I’ll update the review to clarify that VG is also more affordable. Here’s their menu: https://veggiegrill.com/menu/

DISCLAIMER
I received no payment or other compensation for this review. I paid full retail price for my food. I have no affiliation or relationship with either restaurant. My opinion is simply my opinion.

Holiday Recipes | Grandma’s Best Kugel Noodle Pudding

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Are you thinking about what to serve this year for family gatherings? I swear, Angel Boy 2.0 could eat kugel every single day. It’s his most requested dish but I only make it a few times a year.

Let me introduce you to one of our family traditions. My mom’s recipe is NOT vegan, but it can easily be adapted if you substitute eggless noodles and eliminate eggs. It’s just as delicious.

What IS Kugel?

Of German/Jewish origin, Kugel is a savory or sweet pudding built around layered potatoes or noodles (lokshen), usually served as a side dish. Some recipes use cottage cheese, sour cream, cream cheese, and raisins, but that’s not how we make it.

Our family’s traditional Kugel is the sweet noodle version. It’s to die for. Really. Spectacular hot or cold or reheated, it’s one of those recipes you can make a day in advance and gets better and better.

If you have any leftovers– which we never do — it freezes well, too.

Grandma’s Kugel

Ingredients:
One large package wide egg noodles (or eggless wide noodles)
One large can fruit cocktail in juice
One small can pineapple pieces in juice
One large can canned peaches and pears in heavy syrup, yes, you read that right
At least 3 Granny Smith apples, sliced with about 1/4 cup sugar and 1-2 TBS cinnamon
3 eggs (or not)
2 tsp vanilla
Approx 2 tablespoons cinnamon
Crisco (YES)
One lemon, juiced and zested

Directions: This is a good dish to make in advance especially if you’re also planning to make apple pie (which I am) ‘cos you can just prep all the apples for both dishes. The secret to this dish is a LOT of cinnamon. If you think you have enough, add a little bit more. More is better, trust me!

1. Cook a whole package of wide egg noodles and drain.
2. Add 3 beaten eggs with vanilla, 2 tablespoons cinnamon and 1.4 cup sugar ; it will be super slippery.
3. Add the lemon juice and zest to the apple slices.
4. Drain all the canned fruit but keep the juices; you’ll need them.
5. Mix together all the canned fruits.
6, Use Crisco to oil one large and one medium deep baking dish.
7. Add a layer of noodles, then a layer of canned fruit, a layer of apples, then another layer of noodles, a layer of the canned fruit, sliced apples, more noodles, more canned fruit and apples, ending with a final layer of noodles.
8. Pour over any remaining egg mixture, and a cup or so of the fruit juices. Be very liberal with the juice. It will all get soaked up as the kugel bakes.
9. My mom would dot the whole thing with a bunch of Crisco, like ¼ cup, which sounds gross, but I still follow her recipe. Some people use butter, but we don’t.
10. Bake covered at 300 degrees for about an hour or so depending on the pan size. Take cover off for final 15/20 minutes. Excellent reheated and/or cold.

Recipe by Enchanted Seashells

Featured pic is not mine, Found on Pinterest.

Witches Brew | Fresh Juice Detox

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I haven’t done a food related post in a while…

I think I was inspired by my garden beets to revisit the addition of fresh veggie juices to my diet, as a liver detox cleanse and all around desire to only bring good things into my body.

Not too much prep; it’s easy!

I used beets, cucumbers, carrots, cilantro, ginger water (previously prepared*), celery, an apple, a little broccoli, and some garden kale/chard.

This time I didn’t use a juicer, I cut the veggies into smaller pieces to make it easy for the blender along with 32 ounces of water and zapped the life out of them.

What I got was more actual nutrition than a juicer because I strained it and added the small amount of leftover pulp to a pot of veggie soup I was cooking. It would be equally beneficial to add to the mix for veggie burgers.

It was absolutely delicious.I added an extra shot of ginger water because I love the spiciness. I’m out of lemons or that would have been an awesome flavor, too.

Why cilantro, you might ask? Cilantro is a powerful antioxidant and has been used to remedy a variety of liver and pancreas problems. Some people love it, some don’t.

Drink this juice to help cleanse your liver. I’m not aware of any specific issues with my own liver but I simply wanted to give it a little TLC, and if it energizes my metabolism to lose a couple pounds, I’d be ecstatic.

Our liver is not the loudest of organs as it’s not quick to show visible symptoms when something is wrong. It’s actually a multi-tasking hero that often doesn’t get enough credit. Our liver supports digestion, metabolism, detoxification, blood and hormone regulation, the immune system, and more and we mostly ignore it — or abuse it with alcohol and fatty fried foods, and MEAT.

I’ve been drinking this concoction for a few days — not a fast, although it would be great for that, too. Simply knowing I’m helping this hardworking part of my body makes me feel like I’m doing a lot of necessary self-care and preventative maintenance, like changing the oil on your car, which I confess I NEVER do.( Uh oh.)

Love your liver!

Recipe by Enchanted Seashells

*To make ginger water: Take a decent sized piece of ginger, scrape the skin, slice into rounds. Toss in a pot of filtered water to heat until simmering. Cook for fifteen or so minutes, let cool, and store in a glass jar in refrigerator. I add it to smoothies, juices, and tea.

From Seed to Harvest | The Essential and Humble Beet

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Have you ever grown beets? They’re humble and rustic, sweet and solid, packed full of heart healthy nutrition, even the leaves.

Beets are full of antioxidants that fight cell damage and reduce the risk of heart disease. They’re one of the few vegetables that contain betalains, a powerful antioxidant that gives beets their vibrant color. Betalains reduce inflammation and may help protect against cancer and other diseases.

No part of this beauty is wasted, whether it’s cooked or shaved raw in a salad.

My mom used to make borscht, a Ukrainian cold beet soup, because my dad loved it, but I thought it looked and tasted disgusting, especially since she topped it with a dollop of sour cream.

I now think that I might have been mistaken about my revulsion for borscht, well maybe…except for the sour cream, which I still don’t like.

I’ll scrub and slice the beets, then steam them with the leaves just until tender, to enjoy eating unadorned just like they are, fresh and wholesome. YUM!

Zesty Veggie Hummus #Vegan Pinwheels

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FINALzesty

Veggie Hummus Pinwheels are the perfect choice for a summer party or barbecue.

Hummus is so easy to prepare from scratch that it’s a staple here at Casa de Enchanted Seashells. (Recipe below.)

It’s mostly all prep work. Organizing your ingredients makes it easy. I don’t like onions, but the addition of a thinly sliced red onion would be a wonderful crunchy flavor enhancer.

veggie roll up 4

I used a handheld mandolin to thinly slice the veggies. Carrots, bell pepper, mushrooms, cucumber, and freshly steamed, chopped spinach. Make sure you squeeze out all of the cooking juice and save for soup stock later in the week.

I had some leftover guacamole and used that too. Organic pea shoots and cilantro (coriander to you all from across the pond) rounded out the healthy deliciousness. Add a squeeze of sweet chili sauce or sriracha (if you can find it!) to make it super zesty.

veggie rollup5

**For a really low calorie option, use a large lettuce leaf instead of a carb-filled tortilla.

Simply spread, layer, roll, and cut.

Spread with hummus, guacamole, spinach (this one doesn’t have spinach, but I used a slice of veggie cheddar cheese. The important part is to layer all the veggies on the side of the wrap or tortilla closest to you. Sometimes I heat the tortilla to make it a little more pliable.

vegroll1
vegroll2
vegroll3

Start rolling, keeping it tight. That’s the secret to a successful roll up. If you’ve ever made sushi, it’s the same principle, without using a bamboo mat. Tah dah! A fat little cigar shaped roll of yumminess.Cut in half with a sharp knife. 

vegroll4
veggie rollup3

Keep cutting…eating the ends as you go. Well, at least that’s what I did.
Turn them up so they’re smiling pinwheels, choose a special serving platter, and add a little garnish: here I used cilantro, pea shoots, and thinly sliced LIME.  

FINALzesty

Beautiful, festive, healthy!

BASIC HUMMUS:

One 15 oz. can unsalted garbanzo beans (or your own from scratch)
Four garlic cloves
Six tablespoons lemon juice
One-third cup tahini
Salt, pepper, hot pepper sauce

Drain beans, but save juice. Toss it all into a food processor and blend until desired consistency. Add a little juice from the beans as needed. Season to taste.
That’s it! Couldn’t be any easier, right?
Options: Add chopped, drained spinach, jalapeños, roasted red peppers, etc. Use your imagination and experiment. It’s all tasty. Especially if you add a squeeze of lime…

“I’m going to invite you to my birthday party.”

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We’re drawing pictures at the dining room table. I’m not a very good artist and can really only draw butterflies and whales while my companion was creating something that could only be described as nothing I could identify (of course I’d never reveal that.)

She’s an extremely chatty and precociously verbal 3.5 year old, a nonstop talker from the moment she wakes up until the moment she closes her eyes, exactly like her big brother.

Honestly, they are both the most interesting people I know—of any age. I love to spend hours upon hours conversing with them about whatever is in their hearts and minds.

“Here you go. I drew this for you, Grandma!”

“Oh my, that is SO beautiful. Thank you!”

“Grandma, do you know what? I’m going to invite you to my birthday party.”

The way she said it was like a queen bestowing an honor upon one of her subjects. This upcoming birthday is the subject of many conversations. Turning four is a BIG deal.

“That’s awesome, Angel Girl! I accept your invitation. I will love to come to your party. Who else will you invite?”

“Some of my friends from preschool and my brother and that’s it.”

A couple minutes later…

“Can you make a unicorn cake, Grandma?”

“Hmmm, let me think. Yes, I believe I can, Are you sure that you’ll want a unicorn cake for your birthday?”

“Yes. I’m sure.”

“Well, you’re planning well in advance as your birthday isn’t for a few months. Do you think you might change your mind?”

“No, I won’t. I want a pink and purple unicorn cake.”

“You got it, a pink and purple unicorn, no problem. BUT if you change your mind, that’s OK, too.”

Why do I have a sneaking suspicion that my party invitation might somehow be connected to my ability to bake? Am I being cynical?

Upon reflection, if I could accomplish a decent job on her brother’s Pokemon Ball cake for his 7th birthday (and I did) I think I can attempt a unicorn cake for Angel Girl’s 4th year around the sun. It’s really just a horse shaped cake with an upside down ice cream cone in the center of its head, but don’t tell HER,

There’s nothing better than to be able to grant those kinds of wishes.

Positively Pineapple

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Photo by Pineapple Supply Co. on Pexels.com

I had to have a tiny little thing — not cancer this time — removed from my bottom lip. I can’t pronounce nor even remember what my doc called it, but it was easily, albeit painfully, removed.

As she tossed me an icepack, she said the craziest thing!

She told me to stop at the store on my way home and buy a fresh pineapple.

What?

Not only was my doc prescribing pineapple to eat, but to dab on my lip!

Apparently this is due to the fact that pineapples contain bromelain, an enzyme found in pineapple that’s thought to reduce swelling and inflammation, and hasten healing.

By the way, it actually worked!

Like I always do, I did a little research and learned there’s a lot you can do with all parts of a pineapple.

Of course you can try to grow them when you cut off the tops and I did that, too. Hopefully, I’ll have some little pineapples in a couple of years.

Try this recipe, it sounds yummy!

Pineapple Water
✲ Clean and peel one pineapple. Save the fruit for another time.
✲ In a large saucepan combine the skins and core with a cinnamon stick, a few cloves, and a decent sized chunk of peeled ginger.
✲ Cover with eight cups water and bring to a boil.
✲ Lower the heat and simmer for forty minutes. Turn off the heat and cool.
✲ Strain the water, discard the pineapple skins and spices.
✲ Pour the water in a container, refrigerate, and enjoy.

P.S. It’s highly diuretic, and bromelain may interact with several medications including anticoagulants and antibiotics. It’s always best to consult a medical doctor before ingesting any part of a pineapple.

BEST Crispy Tofu With Spicy Mayo Dipping Sauce

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This recipe is everything, and SO easy. Vegan, of course.

The secret to success is freezing the tofu before cooking. Here’s what to do. Drain the tofu, cut into squares, place on a plastic cutting board, and freeze.

Don’t be worried if the tofu changes color; it’s all good, and the color change means the texture of the tofu will be chewier and even more delicious.

When it’s nice and frozen (took a couple hours for me) place in a bag with some cornstarch and shake.

Add three tablespoons of oil to a pan and heat until shimmering. I like avocado oil.

Be patient and don’t check on the crispy progress too soon. You’ll know the tofu is ready to turn when it releases easily from the pan.

You could also bake in a 350 degree oven or place in an air fryer, but this time I used the cooktop ‘cos it was quicker.

When it’s brown and crispy on both sides, sprinkle with a little cracked pepper, and serve.

For my yummy Dipping Sauce, mix 1/3 cup vegan mayo with a tablespoon of Sriracha. Add a little chopped cilantro. This sauce is very similar in taste to the Japanese mayo at sushi restaurants.

It’s seriously SO full of flavor, I could almost eat an entire block of tofu. Not kidding.

National Pancake Day – Best Buckwheat Pancakes

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Happy National Pancake Day!
It’s not just Fat Tuesday; it’s the day to celebrate pancakes, too!

When the original Angel Boy was young, my pancakes were a source of extreme disappointment. They looked inviting on the outside, but the interior was often mushy and undercooked.

Finally, my son had such a fear of my pancakes that he refused to eat them. It was quite traumatic for him, and I can understand that. Poor guy.

Things have changed with the Angels.

I worked hard to perfect my pancake game and I can now proudly claim to make the BEST Buckwheat Pancakes in my little part of the world.

There’s something incredibly delicious about the addition of buckwheat flour that elevates these pancakes.

They are in such high demand that I often need to whip up two batches. I can’t flip them fast enough to toss them on the plates of those feral little creatures.

Past traumas have been healed; my grown up angel boy can put away a giant stack without being frightened that he’s going to bite into uncooked pancake batter.

I had to get a big griddle to handle the demand and it’s like a Grandma Diner.

“More pancakes, please!”

Two versions of my famous pancakes; it’s easy to make *vegan.

Best Buckwheat Pancakes
Whisk together in bowl:
1 egg
1 cup milk/plant based etc.
2 TBS veg oil
1 TBS brown sugar or agave
1 tsp vanilla
Add:
1/2 cup white or whole wheat flour
1/2 cup buckwheat flour
2 1/2 tsp baking powder

Mix just until moistened, batter should be lumpy. Don’t overmix. Let batter sit for a few minutes. Cook on hot oiled griddle until brown on both sides (and cooked all the way through haha.)
Options: add cinnamon, chopped apples, sliced bananas, berries.

*To make it vegan, use only plant based milk, delete the egg, and add two teaspoons white or apple cider vinegar as the final ingredient.

Crispy Garbanzo Beans

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Have you tried this trendy snack? High in protein, vitamins, fiber, and minerals, chickpeas are full of nutrients. They’re a much healthier alternative to fried potato and tortilla chips.

Photo by Engin Akyurt on Pexels.com

I can’t make them fast enough–they get eaten as soon as I finish with one batch.

Some recipes suggest oven roasting, but I prefer the cooktop, so this is my version:

Ingredients:
2 cans garbanzo beans, also called chick peas (or cook your own)
Oil
Season with sea salt, pepper, hot pepper flakes, garlic powder

Directions:
Drain and rinse garbanzo beans in a strainer, rubbing the beans until the thin, slimy covering comes off, and discard.

Spread out on a baking sheet covered in paper towels or a clean towel. The secret to success is to get the beans as dry as possible.

When they’re dry, empty into a bowl and coat with one tablespoon of neutral vegetable oil. Don’t season at this time.

Over medium high heat add a tablespoon of oil to a large skillet. Add the garbanzo beans in one layer. Let them cook without disturbing. If you hear a few pops, that’s normal. After about ten minutes, check on them and turn the beans so all sides can become crispy and brown.

At this time, add salt, garlic powder, and any other seasonings you prefer.

Keep pan roasting until they become beautifully golden brown and crispy. The drier they were to start with will shorten the roasting time.

Transfer to a parchment lined baking sheet to completely cool before storing in a tightly sealed container.

They’re supposed to last a few days but I’ve watched my son eat them all at one sitting, so I don’t have any personal info to share about that.

Enjoy!