Black Sesame & street food

Black Sesame Ice Cream...Yummmm!!!

Black Sesame Ice Cream…Yummmm!!!

Ok, there are definitely a few places that I would recommend eating when you’re in Beijing.  Whether you are a vegetarian or not, the restaurants I will write about are most definitely worth a visit for the food and for the experience.

Thankfully, my friend Kate decided the past two years to have her birthday celebration at Black Sesame restaurant. I had heard about this place and new that it had an awesome reputation.  It did not disappointment!  Black Sesame is located in a Beijing hutong.  It is very small and has a rustic feel.  They offer cooking classes & open as a restaurant for two days/week. You must make a reservation before going.  My suggestion is to go with a large group therefore kinda renting the place out.  You pay the same price per person and there is a set menu.  When you call to make the reservation, mention you are a vegetarian so they accommodate you.  All of the food comes out in waves and is for the table to share.  I LOVE the five-flavored eggplant & the three-mushroom stir fry.  But…wait for it…as the name of the restaurant suggests you will be having black sesame.  A loud drum roll for the most amazing dessert ever!  Homemade black sesame ice cream with seasonal candied fruit.  It is truly the most incredible, melt in your mouth, who came up with this amazing  bleeping idea?!, dessert around Beijing.  This dish alone is worth the trip. The ambiance is very cool and is Beijing chic in its little rustic hutong home.  

Next… street food.  Have many people I know gotten totally sick from this? Yes.  My advice?  Be mindful of where you buy it and of what you buy.  Also, don’t eat it too often!  There is a market next to my school that once in a blue moon I will go get food from. I love their tofu skin dishes, cucumber in chili sauce, and the classic jian bing (an egg pancake with cilantro, green onions, and an amazing hot chinese sauce) – not to be missed.  I also love broccoli with garlic (served & eaten cold), though there is not enough mouthwash in my drawer at work to warrant me being in close proximity to anyone after eating this.  It is sure to ward off the most vicious of vampires and fight the fiercest of colds one may encounter.  But damn!  It’s goooood.   Not only that but the price for all of this food you see here was purchased for a mere and measly $4.00 total.  Hot dang! 

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G’s First Birthday Cake!

G's Birthday Cake

G's First Birthday Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

G's First Birthday Cake!
Yields 1
A delicious, healthy and completely natural birthday cake for your baby's first birthday.
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For the cake
  1. 1 C whole wheat flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 1/2 C fruit puree (I used an apricot, peach, and apple blend)
  6. 1/2 C soy milk
  7. 1 egg
  8. 1 tsp vanilla
For the frosting
  1. 8 oz apple sauce
  2. 1 banana
  3. 1 tsp vanilla
  4. 6 oz plain greek yogurt
  5. Approx 1/4-1/2 C raspberries
Instructions
  1. Pre-heat your oven to 350 and grease a small circular pan.
In one bowl sift together
  1. Flour, baking powder, baking soda, and salt
In a separate bowl whisk together
  1. fruit puree, soy milk, egg, and vanilla
  2. Mix bowls together until smooth.
  3. Add to pan and put in oven for about 25-30 minutes
For the frosting
  1. With a very light one whisk electric whip, whip together apple sauce, banana, vanilla, and greek yogurt.
  2. Place in refrigerator.
  3. Once cake is cooled, find a cup with a large circular top and cut out 3 circles.
  4. Stack the circles, pour the frosting over the cake, and decorate the top with raspberries. Add extra raspberries to scatter around the cake on plate.
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Apricot Sauce

Apricot Sauce
A delicious, natural, and healthy apricot sauce that makes everything taste better!
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Prep Time
2 min
Prep Time
2 min
Ingredients
  1. 1 1/2-2 cups apricots
  2. Approx 6-10 cups water
Instructions
  1. Simmer apricots covered in water. Add more water as is simmers down.
  2. Cook until fully soft. About 25-30 minutes.
  3. Put apricots in blender with remaining water. Puree until totally smooth.
  4. Add more water whilst blending depending on the level of thickness you want.
  5. Enjoy!
Notes
  1. This will make a very large amount. I make this size because it's so great to use on so many things. Freeze what you don't use. A sauce that is great to have on hand for a variety of desserts or other dishes. Add to smoothies, on top of ice cream, in frozen cocktails, with yogurt, with oatmeal, and so much more!
Adapted from Alana Martin
Adapted from Alana Martin
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G’s Protein & Veggie Tofu Scramble

G's Protein & Veggie Tofu Scramble
Serves 1
An amazingly healthy, protein and vitamin filled vegan tofu scramble for your baby or toddler.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 3 medium sized slices of firm tofu
  2. 2 tsp very finely diced chickpeas
  3. 1 Tbl finely diced yellow pepper
  4. 1 Tbl finely diced pumpkin
  5. 3 finely diced broccoli florets
  6. 1/4 tsp basil
  7. 1/4 tsp oregano
  8. Olive oil for pan
Optional
  1. Pinch of salt & pinch of garlic powder
Instructions
  1. Heat pan with oil
  2. Add pumpkin and pepper. Cook for 5 minutes.
  3. Add tofu, broccoli, chickpeas, basil, oregano, salt, and garlic powder. Scramble and cook for 5 minutes.
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G’s Veggie Egg Scramble

G's Veggie Egg Scramble
Yields 1
A simple and easy vegetarian veggie egg scramble for your baby or toddler.
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Prep Time
3 min
Cook Time
8 min
Total Time
10 min
Prep Time
3 min
Cook Time
8 min
Total Time
10 min
Ingredients
  1. 1 egg
  2. 2 Tbl finely chopped spinach
  3. 1-2 Tbl finely diced carrot
  4. 1-2 Tbl finely diced yellow pepper
  5. 1 Tbl finely diced cheddar (optional)
  6. Pinch of salt (optional)
  7. Pinch-1/3 tsp basil
  8. Pinch-1/3 tsp oregano
  9. Olive oil to heat pan
Instructions
  1. Heat pan with oil
  2. Add carrot and pepper and cook for 4 minutes
  3. Add egg, spinach, cheddar, salt, basil, and oregano.
  4. Scramble together for about 3-4 minutes.
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G’s Dinner Quesadilla

G's Dinner Quesadilla
Yields 1
A very quick and easy vegetarian quesadilla for your little baby or toddler.
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Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Prep Time
2 min
Cook Time
5 min
Total Time
7 min
Ingredients
  1. 1 6" tortilla
  2. 1 egg
  3. 1/2 Tbl diced tomato
  4. 1 tsp cilantro - chopped
  5. 1/2 slice white mild cheddar
  6. pinch of salt (optional)
  7. Dash olive oil
Instructions
  1. Heat the pan with olive oil
  2. Crack egg & add tomato and cilantro and scramble. Add salt if you would like as well. Cook for 2-3 minutes.
  3. Keep pan on, remove egg scramble, place tortilla in pan, top with cheese and then egg scramble and fold tortilla in half.
  4. Heat each side for 1-2 minutes
  5. Let cool and dice up to serve
Notes
  1. Feel free to add a veggie inside as well. I often do!
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G’s Quick n’ Easy Italian Egg Scramble

G's Quick n' Easy Italian Egg Scramble
Yields 1
Very quick and easy Italian egg scramble for your baby
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Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Prep Time
2 min
Cook Time
3 min
Total Time
5 min
Ingredients
  1. 1 egg
  2. Pinch of oregano (I use a healthy pinch)
  3. 1 tsp tomato sauce
  4. 1/4 tsp parmesan cheese
  5. Grapeseed oil
Instructions
  1. Heat the pan with just a bit of grapeseed oil.
  2. Crack the egg and add all ingredients.
  3. Scramble for approx 3 minutes.
  4. Done!
Notes
  1. Sometimes I add diced broccoli, spinach, or kale.
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G’s Oatmeal Smoothie

G's Oatmeal Smoothie
Serves 3
A filling, healthy, simple, and delicious smoothie your lil' one is sure to love!
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Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 1/2 - 1 C oatmeal
  2. 1 can coconut milk
  3. 1/2-1 cup coconut water (depending on your desired thickness)
  4. 1 Tbl lemon juice
  5. 3 Tbl plain greek yogurt (optional)
  6. Approximately 8-15 strawberries (depending on size of berries)
  7. Handful of blueberries (I use 1/2 of a small pack)
  8. Lg handful of spinach
Instructions
  1. Put the oats and coconut milk in first
  2. Add the spinach, then blueberries, strawberries (yogurt too if using), and coconut water
  3. Top with the lemon juice and blend
  4. Voila!
Notes
  1. You can make this the night before and blend the following morning. The oats are fully soaked and blend so nicely as well. Will be perfectly chilled!
  2. This recipe makes 3 almost pint-sized glasses.
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Hummus & Veggie “Sushi” Rolls

Hummus & Veg "Sushi" Rolls
Vegan nori sushi rolls with hummus, avocado, and veggies. An amazingly simple, healthy, and delicious snack or meal.
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Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Prep Time
7 min
Cook Time
3 min
Total Time
10 min
Ingredients
  1. 4 nori seaweed wraps
  2. 1 avocado
  3. 1/2 C hummus
  4. 1/2 a carrot julienned
  5. 1/2 a cucumber julienned
  6. 1/4 red pepper julienned
  7. 1/4 yellow pepper julienned
  8. 1 stalk green onion julienned
  9. 2 Tbl cilantro
Instructions
  1. Smear hummus on all 4 wraps
  2. Either smash or use slices of avocado on top of the hummus
  3. Layer your veggies, green onion, and cilantro and roll them up
  4. Cut each roll into 6 or 7 pieces
Adapted from pancakeninja
Adapted from pancakeninja
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Classic Hummus

Classic Creamy Hummus
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Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Prep Time
5 min
Cook Time
2 min
Total Time
7 min
Ingredients
  1. 1 15 oz can garbanzo beans (You can heat these in a pan or toast them for additional flavor)
  2. 1/2 15 oz can small white beans or cannellini beans
  3. 2 cloves garlic
  4. Liquid from cans of beans for desired consistency of creaminess - Add SLOWLY!
  5. 3 tsp lemon juice
  6. 1/4 tsp cumin
  7. 1/2 tsp freshly chopped parsley (a smidge more for garnish if presenting)
  8. 1 tsp oregano (optional-I'm just obsessed with it)
  9. 1 1/2 Tbl tahini
  10. 3/4 tsp salt
Instructions
  1. Add garlic, lemon juice, tahini, cumin, oregano and parsley, white beans, liquid from can, salt, and blend in food processor.
  2. Add the rest of beans and liquid and blend again until smooth. Add more liquid if needed for desired creaminess.
To serve
  1. Put in small bowl in center of plate with pita bread/pita chips/crudite/pretzels
  2. Sprinkle hummus with olive oil, paprika, and a few pieces of parsley on top
Notes
  1. Hummus is amazing on sandwiches, wraps, and burgers as a healthy and creamy spread. It also makes for an amazingly easy and well-liked party appetizer or just on a spoon itself! Lastly, place it on top of a salad or even use it as a pasta sauce!
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Classic Baked Creamy Macaroni & Cheese

Creamy Mac n' Cheese

Creamy Mac n’ Cheese

 

Creamy Classic Baked Mac' n CheeseCreamy Classic Baked Mac' n Cheese

 

 

 

 

 

 

 

Classic Baked Creamy Mac n' Cheese
Serves 6
A classic and delicious creamy & baked macaroni and cheese. Soul warming and comforting with every bite!
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. Approx 1 lb conchigliette pasta
  2. 1/4 C diced onion
  3. 2 Tbl butter
  4. 2 Tbl flour
  5. 1 1/2- 1 3/4 C milk
  6. 2 3/4 C shredded white sharp cheddar
  7. 2 3/4 C shredded smoked gouda (if you are not a fan of smoked gouda, 'sigh'- I forgive you, you may use regular gouda)
  8. 1/4 cup breadcrumbs (sometimes I use a Mexican blend to spice it up for a change)
  9. salt & pepper to taste
Instructions
  1. Cook pasta.
  2. Preheat oven to 400.
  3. Heat the pan and add butter. Once melted stir in onion and cook for about 3-5 minutes.
  4. Stir in flour. Stir continuously until a paste is created. This should be quick.
  5. Add milk and stir continuously until smooth.
  6. Add cheese and stir continuously until no bumps and completely smooth.
  7. Add salt and pepper and turn off heat.
  8. Slowly add pasta into the the pan of cheese. Be sure you are fully covering the shells before you add more.
  9. Once all pasta has been added to the cheese pour into a rectangular glass bakeware.
  10. Top with breadcrumbs and put in the oven for 20-30 minutes.
  11. *I often put tinfoil on the the first half of the baking time and remove it for the rest.
  12. Enjoy your glutenous cheesy comfort!
Notes
  1. I think mac n' cheese deserves a decent amount of pepper for those who pinch small! I usually grind some on each plate afterwards as well.
  2. Wear spandex style pants before indulging. 😉
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It’s Easy Bein’ Green Smoothie

It's Easy Bein' Green Smoothie
Serves 2
An extremely healthy smoothie that will leave you feeling satisfied. A great way to start the day as a breakfast or a wonderful pick-me-up snack later in the day.
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Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Prep Time
4 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 1/2 C oats
  2. 1 C coconut milk
  3. 7 Strawberries
  4. 1/4 C raspberries or blueberries (or a combo of the two)
  5. 3 C spinach or spinach & kale mix
  6. 1 banana
  7. pinch matcha powder
  8. water (depending on your desired level of thickness)
Instructions
  1. Put in a blender, add water, and blend until smooth. Done!
Notes
  1. I make this the night before so the oats get nice and soaked. Also, all you have to do is blend in the morning. No fuss!
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Pumpkin Coconut Curry Soup

Pumpkin Soup Pictures

PUMPKIN COCONUT CURRY SOUP

Pumpkin Coconut Curry Soup
Serves 4
An easy and delicious vegan soup that tastes creamy and flavorful.
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 20 oz pumpkin puree
  2. 3 cups veggie broth
  3. 2 Tbl grapeseed oil
  4. 1 small diced onion
  5. 2 cloves diced garlic
  6. 1- 1 1/2 Tbl Thai red curry paste (pending upon the strength you'd like)
  7. 1 1/2 C coconut milk (plus extra for a drizzle if you'd like)
  8. salt to taste
  9. cilantro & pumpkin seeds to garnish
Instructions
  1. Heat the pot with grapeseed oil and add onion. Pinch with salt. Cook for approx 5 minutes.
  2. Add the garlic and cook for 1 minute more.
  3. Add the pumpkin and stir in for about 30 seconds-1 minute.
  4. Add veggie broth and stir. Cook for about 5 minutes.
  5. Remove from heat and puree. Bring back to stovetop.
  6. Add coconut milk and curry paste then stir.
  7. Stir occasionally on low heat for about 15-20 minutes.
To serve
  1. Drizzle coconut milk (optional)
  2. Top with cilantro and pumpkin seeds
Notes
  1. I make my own pumpkin puree by steaming and blending the pumpkin with a little bit of water.
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Orange & Green Veggie Baby Food Purees

G's Purees

G’s Purees

Orange & Green Baby Food Purees
Healthy, delicious, fresh baby food purees
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
For the orange
  1. 2 1/2 cups pumpkin - diced
  2. 3/4 cup carrot - diced
  3. 1/4-1/3 cup chickpeas
  4. 1/2 cup water
For the green
  1. 1 1/2- 1 3/4 cup broccoli florets
  2. 3 1/2 cup spinach
  3. 3/4 cup potato - diced
  4. 1/3- 1/2 cup firm tofu
  5. 3/4 cup water
For both
  1. Steam all ingredients for about 5 minutes at most
  2. Puree (I use my Baby Bullet - it's magical)!
  3. Pour into 2.5 ounce jars or keep each one in a large tupperware and serve how you'd like
Notes
  1. Not only do I mix these with rice cereal, but as my little man grows older I use them as sauces mixed in with pastas and other grains. You can even smear on toasts with smashed avocado!
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Asian Inspired Black Rice Bowl with Sesame and Orange Marinated Tofu

Asian Inspired Black Rice Bowl with Sesame & Orange Tofu
An absolutely delicious and beautiful vegan tofu black rice bowl with a sesame and orange marinade.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 2 1/2 C dried black rice
  2. 2 slices of lime
  3. 4 heads of bok choy
  4. 1 small carrot sliced thin
  5. 4 shitake mushrooms
  6. 4 Tbl cilantro
  7. 2 slices of orange
  8. 1/2 cup edamame de-shelled
  9. 1 pomegranate- remove seeds to use for dish
  10. 1/2 pckg extra firm tofu
For the marinade
  1. 2 oranges diced
  2. 1 lime-squeezed
  3. 2 cloves garlic
  4. 1 1/2 Tbl sesame paste or tahini
  5. 1/2 C soy sauce
  6. 2 Tbl cilantro
  7. 1 stalk green onion- diced loosely
  8. 1/4 c water
Instructions
  1. Put all the ingredients of marinade in a blender and blend until smooth
  2. Cook tofu slices and put in marinade. Sit and refrigerate for approx 2 hours.
  3. Cook rice and then add marinade to rice when cooked (to taste)
  4. Steam edamame and bok choy
  5. Cook shitakes and edamame in marinade (to taste) and the add to rice
  6. Add carrot slices to side of bowl
  7. Garnish with cilantro, sliced orange & lime (one per bowl), and pomegranate seeds
Notes
  1. You don't have to let the tofu sit in marinade if you don't have time. Also, I often use Dr. Braggs Liquid Amino instead of soy sauce.
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Creamy Vegan Broccoli Soup

A delicious Creamy Vegan Broccoli Soup. Vitamin and protein packed! Healthy, quick, easy to make, and delish! Slurp up and enjoy on a cold day!

Creamy Vegan Broccoli Soup

 

 

 

 

 

 

 

 

Creamy Vegan Broccoli Soup
Serves 4
A delicious and creamy broccoli soup and it's vegan!
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Prep Time
5 min
Cook Time
20 min
Total Time
20 min
Prep Time
5 min
Cook Time
20 min
Total Time
20 min
Ingredients
  1. 3 Tbl olive oil
  2. 2-3 C vegetable broth (depending on the thickness you prefer)
  3. 1 onion- diced
  4. 2 heads of broccoli
  5. 1 carrot-diced
  6. 1 can of cannellini beans
  7. 2-3 Tbl flour (depending on thickness wanted)
  8. salt & pepper to taste
Instructions
  1. Heat the oil in the pot and add the onion. Let cook for 3-5 minutes
  2. Add the carrot and cook for another 3-5 minutes
  3. Add the broccoli and cook for 2-3 minutes
  4. Add the flour and cook for about 1 minute
  5. Add a pinch salt, white beans, and broth. Let cook for 3 minutes
  6. Take your immersion blender and blend until smooth
  7. Heat, stirring occasionally, the soup for about another 5-10 minutes. Add the rest of the salt & pepper
Notes
  1. This is so easy and delicious! Perfectly creamy soup for a cold day.
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Amazing Hummus Veggie Sandwich

Amazing Hummus Veggie Sandwich
Yields 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 2 slices whole wheat bread
  2. 1/4 cup Hummus
  3. 1 small carrot (shredded)
  4. Approximately 1/4 cucumber sliced thin
  5. 1/2 of an avocado
  6. Pinch of salt (optional)
Instructions
  1. Shred carrot
  2. Slice cucumber very thin
  3. Smash your avocado on both pieces of bread and then top with hummus
  4. Add cucumber
  5. Add carrot
Notes
  1. This is a delicious, healthy, and easy vegan sandwich. I do not recommend toasting the bread.
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