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Pineapple-Fried Rice

18 Oct

Some of you might remember my post about Ginger’s from my trip to the Big Apple in August.  Those of you that read that blog post, probably remember how much I raved about my meal there: Pineapple Fried Rice w/Chicken.  I’d never heard of it before, but took a chance and fell in love! Well…I really enjoyed it at least!  For awhile I’ve been wanting to recreate this dish, so after finding some canned pineapple in my while grocery shopping in my parents cupboards (what can I say? I’m a broke college student!) I decided I was going to go for the win and give it a try minus the chicken to make a vegan fried rice.

I looked up a recipe online, which you can find here, & gathered up the necessary ingredients.  To make fried rice, you should typically make the rice the day before (great way to use up leftover white rice!), but since I didn’t really plan ahead, I just stuck mine in the fridge for an hour (uncovered).  After an hour passed, following the recipe I added oil & soy sauce to my rice, and set it aside.

Veggies & Cashews

Next I heated up a pan with a thin layer of vegetable oil until it got hot and added my cashews.  Instead of using fresh garlic (which I’m sadly out of), I added garlic powder instead.  I let the cashews cook for a minute with the garlic powder before next adding about half a bag of Wegman’s Frozen mixed vegetables (mine had green beans, carrots, corn & peas). Then I stir fried these vegetables for about minute.  I chose not to add the egg (to keep this a vegan friendly dish!), but if you were going to do that (typically there is an egg in fried rice), this would be when you do it.

My next step was to mix in the canned pineapple (drained) to the pan, then the rice with soy sauce.  I kept stirring the rice until it made popping sounds & then I served it up in a nice big bowl! YUM!!!!


Next time I will definitely try it with the chicken because I loved that.  I will also maybe try using the egg next time as well.
My only tip for this week, is definitely use the cashews! That is what makes this so yummy!!!

WE ARE…recreating Ginger’s on Fashion Ave!


Oven Roasted Summer Veggies!

29 Aug

So this is my first attempt at a Vegan/Vegetarian-style dish so it is by no means complicated, or even really all that creative but I wanted to give something new a try.  I picked up various vegetables including eggplant, zucchini, red onion, & green peppers while out the other day in an attempt to start eating healthier (haha righhhttt).

For this dish, I decided to do a take on something one of my LEAP student’s professors created for the picnic we did at the end of the semester with an oven-roasted combo of various vegetables.  His was spicy & delicious with a shug spread & tahini spread.   I didn’t have the spices I wanted to make mine spicy, so I went with some oregano, garlic, & salt and pepper. Keepin it simple.

For this “recipe” I used: 1/2 of a large eggplant, 1 large green pepper, 1/2 red onion, 1 large zucchini.

  • Keep in mind that this was for just myself (it made enough for probably two people though) and you will need to use

    Diced veggies tossed in olive oil & seasonings

    more of the vegetables if you are doing it for a large group of people (use more than you think! Veggies shrink down as they bake!)

Start off by slicing your eggplant into 1/4-inch slices and salt it.  Set these aside for now.  Then I diced up my remaining vegetables into 1/4-inch cube and minced fresh garlic. Now, get your eggplant and wipe off the salt with a paper towel, then dice.  You then toss everything with olive oil, oregano & salt and pepper.   The point of salting the eggplant is so that it more easily absorbs the olive oil.  I then baked this at 400 degrees for about 45 minutes until all of my vegetables were nice and tender.

You can use this dish in sooo many ways! You could serve this as a side dish, over rice, or as I had it on some lavah bread.   This bread has no eggs, so even the vegans can eat it! I toasted my bread flat in the oven with some of italian cheese & the vegetable mixture (no

Roasted vegetables with cheese & dressing on lavah toasted lavah bread

longer vegan of course) then topped with Caesar dressing and ate it like a sandwich.  You could also do this with hummus instead of the cheese & dressing for your vegan friends.

We’ll that’s it for my first adventure into the vegan/vegetarian world.   Hopefully you’ll see some more vegan/vegetarian recipes coming from me in the future! It was really fun to try something different.

WE ARE… on a path to healthier eating (maybe)!