Hello, Green Bean

Guys, I’m falling in love with cooking. WHAT?! I don’t know how this happened, but I’m loving it and going with it ♥

I recently had some goods delivered by Green Bean Delivery. It was actually a lifesaver because Thursday is my delivery day and that also happens to be when my fridge becomes pretty bare. I will still be hitting up the market every week, but Green Bean Delivery provides a variety of brands that I’ve become a fan of.  I also really like selecting the items, aside from having a meal sent to me. Check below for a few of my faves!

 Current Faves  » All Available at Green Bean Delivery 

Cleveland Kraut – Roasted Garlic

Local Folks – Stone Ground XXPress

Farm to Kitchen Energy Bites – Honey Pistachio

HIPPEAS Chickpea Puffs – Sriracha Sunrise

Amelia’s Bread – Semolina

I always slice my bread and freeze it! I promise it will save for weeks 🙂

If you’ve fallen for all my faves, then go ahead and create your account.

Use PROMO CODE: FoodieIndy 

The promo code will give you 20% off your first THREE orders. I love a good deal 🙂  The discount is only for new members! Happy shopping.


After my delivery, I was inspired to use my local ingredients for something delicious.

BEHOLD

The Ultimate Kraut Sandwich

The goods – literally

 

What you’ll need: 

½ inch sliced Amelia’s Semolina Bread

1 tablespoon butter

1 cup spinach

2 tablespoons oil (avocado oil worked well)

2 tablespoons Local Folks Mustard

½ Cup Garlic Kraut  

1 large egg

Pepper

Salt

 

Additional Items to Add:

1 slice Goose the Market, City Ham

2 slices Goose the Market Bacon

Avocado 

Directions: 

  1. Start toasting the bread first, it takes about 5-7 minutes in the buttered skillet. Heat skillet to medium and toast each side to your desired preference.

    for your amusement.. here’s some spinach

  2. While bread is toasting, heat a second skillet to medium heat. Saute spinach and oil. The spinach will take about 5-7 minutes to become wilted. Add a dash of salt and pepper for extra flavor.
  3. After bread is toasted, add one tablespoon of mustard to each slice of bread
  4. Layer the spinach atop the mustard
  5. Layer ½ cup of kraut atop the spinach
  6. Using the buttered from before, cook one large egg to be over-easy
  7. Finally, top the sandwich with the over-easy egg and the second slice of bread.
  8. Enjoy!

 

Ok, let’s be honest.. we all know how to make a sandwich… but my directions will provide you with an ULTIMATE one. If you like the additional ingredients, then I highly suggest adding them. I tried a few variations of the sandwich and loved each of them! Please share your creations with me via Instagram/Facebook or comment below.


Ready to shop with Green Bean Delivery?

Use PROMO CODE: FoodieIndy 

The promo code will give you 20% off your first THREE orders. The discount is only for new members! Happy shopping. All ingredients can be purchased from GreenBean Delivery.. how convenient is that 😉

Cheers,
Meg

Vegan/Paleo Taco “Meat”

 

Cheers to January! It’s been a whirlwind of a month.

Did you start a new diet or lifestyle change this year? If so, I have a delicious recipe for you to add to your collection. If you have followed my gram for awhile now, you’ll know I completed a vegan challenge back in November. I loved the challenge most of all because it made me explore food I wouldn’t have regularly eaten. Since then, I’ve not introduced meat back into my diet and continue to love my veggie lifestyle!

This recipe is a paleo/vegan recipe brought to you by the wonderful, Laura Lea Balanced! She is one of my favorite recipe developers! Check out her recipe book ⇒ HERE

I know not all of my followers live a meat-free lifestyle but a plant-based meal is always a nice treat for your body. I must admit, the person I made this for does not follow any specific diet. I challenge you to make this recipe for someone who doesn’t eat plant-based meals on a day to day basis. They will be shocked by the flavor of this “meat”!


What you need

Taco Meat:

  • 1 Cup Raw Walnuts (I buy two of the small bags from the baking aisle)
  • 12 Ounces Cauliflower Florets
  • 8.5 Ounces Sliced Button Mushrooms
  • 2 Teaspoons avocado oil
  • 2 Tablespoons Nutritional Yeast
  • Serve in Romaine Leaves

Taco Seasoning:

  • 2 1/2 teaspoons smoked paprika 
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons onion powder
  • 3/4 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon coconut sugar

 

I surprisingly already had most of the ingredients in my spice cabinet. If you don’t already have these spices, then it will be well worth the investment for this recipe! I’m already looking forward to making this taco “meat” again for a taco salad night. Coconut Sugar is an ingredient in this recipe. I questioned if this was considered a paleo ingredient, but found a helpful blog post about the sugar HERE!

I’m also a huge believer in using a food scale when cooking. I’m still working on my cooking skills and this gadget really helps to get the exact measurement. I picked one up a while back and I use it more often than not. Check this one out on Amazon, if you’re interested in using one for cooking or keeping track of your food intake! Food Scale Here

If you notice from the photos, I find using a food scale very helpful! I picked one up a while back and I use it more often than not. Check this one out on Amazon if you’re interested in using one for cooking or keeping track of your food intake! Food Scale Here


The Process

Ahh! This recipe honestly couldn’t be any easier! I prepped the seasoning for the “meat” before I went to yoga. It took me about 10 minutes to pull it all together. I also went ahead and weighed out all the ingredients that needed to be cooked, so I could come back and quickly get started on the finishing touches!

Well, I became just a LITTLE distracted and burnt my walnuts. They were very crispy and I ended up only being able to use about half of them in the meat. This may have changed the texture of the “meat” slightly, but it was still DELICIOUS!

This recipe calls for a food processor, which so many of my friends have still not invested in. I know, I know there were a ton of spices you need to purchase… but this is your chance! This is a 10-Cup Food Processor that I would highly recommend. I use my food processor all the time and it doesn’t even compare to using the blender… because I know some of you still try to get away with that… or the Nutri Bullet 🙂

  1. Mix your spices from the TACO SEASONING LIST now, or while your veggies roast in step 5.
  2. Preheat oven to 350 degrees. Spread out the walnuts on a baking sheet and pop them in the oven for about 10 minutes. I forgot to set the timer…. so I HIGHLY recommend not leaving them in for no more than the 10 minutes.
  3. After walnuts are roasted, you’ll place them to the side and get back to them later!
  4. Laura Lea suggests lining the baking sheet with parchment paper. I am a believer in ALWAYS using parchment paper, but I’m sure you can sub for foil. Place the cauliflower and mushrooms on the baking sheet evenly. You’ll want to lightly coat ALL the veggies with avocado oil (or whatever oil fits your diet). This will help them roast and come out with a richer flava!
  5. I’m always one for browning the veggies a little longer, but suggested time would be 20-25 minutes in the oven.
  6. Once the veggies are roasted to your liking, take them out and allow them to COOL for about 7-10 minutes.
  7. After the veggies have cooled, add everything (Cauliflower, Mushrooms, Walnuts, Nutritional Yeast and Taco Seasoning) to the food processor. My 10-Cup Food Processor comes in very handy for this step 😉 Pulse just a FEW times in order to keep the chunky texture. Take a bite of the “meat” in order to check flavor and desired texture.
  8. I added about half a cup to each of our tacos! Serve & ENJOY! I saved the leftovers for the next day, but Laura Lea mentions they are good for up to 5 days.

Click HERE for the full cooking process, via LL Balanced ♥

 


Finished Product

HELLO, FRESH! Wow, the finished product truly did taste like regular taco meat. I could have eaten the entire bowl of taco “meat”, but I luckily kept it in the fridge for leftovers the next day. I used romaine lettuce leaves for my taco shell and topped the taco “meat” with avocado, cilantro, and sriracha.

As I work on my cooking skills this year, I’ll still be exploring the city of all the new restaurants. A new restaurant that currently has my attention is Nook, which is a Paleo Influenced Diner. When someone is living a Paleo Lifestyle, they enjoy unlimited fruits and vegetables alongside eating meat and seafood. This restaurant is ideal for me to be able to devour all the nutrients in their meals, while not consuming any trans fats, refined sugars, or processed foods. The first visit I’ll be ordering the Shiitake, Lemon, & Basil Cauliflower Pizza with a Grain-Free Crust!


Final Thoughts

Do you have to be vegan/paleo to make this recipe? NO!

Do you have to be paleo to eat at Nook? NO!

Consume food your body needs! There are so many eating lifestyles to follow these days. My decision to become meat-free was not a huge lifestyle change, it just happened over a period of time. Learn about the food you’re consuming & I promise you’ll learn to enjoy it even more.. and maybe even feel better! Tag me in your favorite vegan/paleo recipes & your favorite meal at Nook, opening February 6th! Check out their current site ⇒ NOOK

Cheers,

Meg

Caramel Apple Upgrade

Kicking it off with a COOKING at home experience. It may be considered baking but either way, it was easy peasy.

Happy Halloween my people. How do you get through Halloween? Consuming every piece of chocolate in sight… or are you drinking your daily serving of grapes? Whatever your Halloween festivities… you need to add these Caramel Apples to your evening.

Let’s be honest, caramel is just a dark and very sticky sugar. These little gems are enjoyed without that sugary coating, but I promise these are better. Audrey Barron, Ezra’s Enlightened Cafe was a guest on Indy Style last week. She made this recipe in the snap of a finger, so I was convinced this was my kind of recipe.

The goods you’ll need

Make the caramel by mixing these ingredients in a food processor! The recipe called for only 1/4 cup of soaked date water… but I used double that (or close to it). It didn’t get creamy until I added that extra water! Let me know if you have feedback on this 🙂

  • 1/4 cup dates (pitted), let them soak in water, then you’ll want to use that same water
  • 1/4 teaspoon cinnamon
  • 1/2 cup almond butter (Mara Natha Almond Butter)
  • 1/8 teaspoon salt
  • 1/4 cup soaked date water

Apples

New & Improved Caramel

I made a ton of apples with this mix! The recipe mentions four apples, but I obviously used more than four apples here 🙂

 

 

 

 

 

After it’s all mixed up coat those apples with the creamy caramel! I made a pretty thick coating on all of the apples. Once all the apples are evenly coated add your pistachio topping! This adds the perfect crunch to the apples.

Small FoodieIndy cooking tip.. smash the pistachios in a plastic bag and not a garlic press. The garlic press does not work, it more just gets stuck in the garlic press and wastes time. Learn from my mistakes!

Adding sticks to the apples would look really nice! I plan on traveling with my apples and the sticks don’t travel as well as one would hope.

Again, thanks to Audrey Barron, Ezra’s Enlightened Cafe for sharing the delicious recipe. If you haven’t been to the restaurant in Bripp, then you must go. It was truly one of my favorite spots outside of the downtown area. Stay tuned for a foodie trip!

Cheers,

Meg