The Collegiate Vegan

If you haven’t tried this avocado panini yet, I recommend...

thecitylimits — Tue, 14 May 2013 19:25:00 -0400

If you haven’t tried this avocado panini yet, I recommend you grab the sandwich fixins and make it. Right now. Seriously. It’s a great alternative grilled cheese, and only takes a few minutes to make. Check out the recipe here.

Feel free to keep it simple too. No dijon mustard or white beans? No problem. Make it with just avocado and tomato, and maybe some red onion. I promise it’s just as delicious.

Hi Madde, I just learned of your website from the manager at David's tea. I was wondering if you have a raw vegan chocolate ice cream recipe. Thank You! - Janice

thecitylimits — Tue, 07 May 2013 20:44:00 -0400

Hey Janice!

Great question. Making raw ice cream is one of my favorite things to do once it gets warmer out.

The base is always a couple of frozen bananas (3-4) plus a 1/4C of nondairy milk (I usually use almond) and then you blend those together. To make it chocolate, add a tablespoon of cocoa powder at a time until it taste chocolaty enough. You can add agave syrup to make it sweeter too. Either eat it right away as soft serve, or put in the freezer until it hardens more like ice cream.

If you wanted to make other flavors, you could add a teaspoon of vanilla extract, strawberries, peanut butter, matcha powder etc. It’s a really simple recipe that can be customized a million different ways.

Hope this helps!

Sesame Carrot Salad

thecitylimits — Sun, 28 Apr 2013 16:17:21 -0400

Now that it’s finally getting warmer out, I want to “cook” less and less. The good news is, I’ve got a ton of really great raw/mostly raw recipes up my sleeves. This is one of my favorites.

3C shredded carrots2
2C shelled edamame
1/4C sliced almonds
2T olive oil
2T soy sauce
2T rice vinegar (or other vinegar)
1T toasted sesame oil
salt & pepper

Mix together liquid ingredients in a small bowl. Toss carrots and edamame in a large bowl, slowly pouring in the sauce. Top with salt and pepper, let chill at least one hour. Enjoy!

Last weekend I went to New York City to visit a friend, which...

thecitylimits — Sun, 28 Apr 2013 11:33:00 -0400

Last weekend I went to New York City to visit a friend, which was a nice break after all of the mayhem I was experiencing here in Boston. We got brunch at Brinkley’s Station (60th and Lex) and I ordered the best veggie burger I’ve ever had in my life. It was chickpea and eggplant based, with a ginger miso sauce with crispy kale and cucumbers. It was divine, and if you’re ever in that area I highly recommend it. They also have a selection of seven different types of bloody mary’s to order with brunch, and you can’t make a wrong choice there.

We sat in a cozy mezzanine away from the main floor, and in spite of the busy Sunday brunch crowd, we essentially had a private room. If you’re ever in the area, you have to stop by.

Boston, you're my home

thecitylimits — Tue, 16 Apr 2013 19:23:31 -0400

I’ve been planning to give y’all a personal update for a while now, but I was hoping it would include updates more akin to farmer’s markets and vintage thrift stores I’ve found, what’s going on at my job, and maybe even the weather. I never imagined that my next post would be about attacks, bombs, and lives lost…

Boston is my lifeblood. It’s been my home for the last three years, and has enveloped me in loving arms so tightly, that I can hardly remember living anywhere else. I feel a sense of belonging here that I can’t imagine recreating anywhere else. And until yesterday, it was my safe haven.

I decided to walk by the finish line of the marathon after having lunch with a friend further downtown. I had been at the marathon earlier that morning, but the weather was nice and I knew the next wave of runners was supposed to be coming in. There are few things more inspiring than seeing someone finish a marathon, so I decided to head back to the finish line. But the crowds were too much for me, and I decided to walk the long way home- away from the marathon.

When I got home I heard the news, turned on the TV and saw the terror unfolding that I narrowly avoided. I live close to the finish line, and heard the sirens, helicopters, and noise for the rest of the day and into the night. I am extremely blessed to have made it home safely, and everyone I knew involved in the race (volunteering, spectating, and running) went uninjured. But my heart breaks and pours out to all of those affected by this tragedy.

The streets that I knew so well will never look quite the same to me. Today also marks the anniversary of the tragic events at Virginia Tech, which still sting all too much, even six years later (I am originally from Virginia.) But the courageous acts, the compassion I’ve received, and just the good in humanity I’ve seen, are all so inspiring. Thank you to everyone who reached out to me to make sure I was safe, your love means the world to me. Today, and from now on, everyone’s a Hokie, everyone’s a Bostonian, and united we stand.

I love you, Boston. You’re my home.

5 Reasons to Eat More Edamame

thecitylimits — Thu, 11 Apr 2013 18:43:06 -0400

Edamame: Young soy beans, usually still in the pod but sometimes sold shelled. Available fresh or frozen in most grocery stores. Edamame is soft, unlike the hard, mature soybeans used to make soy milk and tofu.

1) It’s packed with complete protein: Soy has all of the essential amino acids, making it a complete protein. 1/2C is 120 calories with 13g protein, and of course, cholesterol free.

2) It’s easy to cook: For fresh or frozen edamame, with shells or shelled, boil in water until thawed or microwave in a dish with a few tablespoons for a few minutes. It doesn’t get much easier than that.

3) It’s versatile: You can eat edamame by itself for an appetizer or side dish, use it to top your salad or stir fry, make a high protein hummus, or make a yummy quinoa or barley salad with it.

4) It’s high in fiber, vitamins and minerals: That 1/2C serving has 4g of fiber, which helps lower cholesterol and reduce heart disease. It’s also rich in vitamins C, B, and E, as well as calcium and iron.

5) It’s good for you: Recent studies show that women who are more soy survive certain types of cancer better.

Simple Cinnamon Granola

thecitylimits — Mon, 08 Apr 2013 21:01:00 -0400

My roommates and I decided to make this spontaneously this weekend, and the whole process took us 15 minutes from start to delicious.

2C rolled oats
1-2T agave syrup
1-2T olive oil
1.5T cinnamon
2t nutmeg
handful of almonds, chopped (or any nuts)
5 dates, chopped (or any dried fruit)

Spread on a cookie sheet and bake at 350 for 10 minutes, or until crispy. Shake pan every five minutes to make sure granola doesn’t burn. Allow a few minutes to cool, and enjoy!

Beets in a smoothie? Can you taste them?

thecitylimits — Sun, 07 Apr 2013 18:03:00 -0400

You can’t taste them at all! But they give it a fantastic color.

If you added more than 1/2C of beets you might be able to taste them, but bananas have a pretty strong flavor. It’s kind of like adding kale or spinach to a smoothie, when you add them you can only taste the flavors of the fruit.

I am the self-proclaimed smoothie queen. Green smoothies are my...

thecitylimits — Sun, 07 Apr 2013 17:45:38 -0400

I am the self-proclaimed smoothie queen. Green smoothies are my usual go-to, but this purple power smoothie is a close second:

1C unsweetened almond milk
1/4C frozen blueberries
1 banana
1/2C sliced beets (canned)

PS - Who likes my new blue table?!

Simple Taquitos

thecitylimits — Sat, 06 Apr 2013 20:01:06 -0400

Mexican doesn’t get much easier than this-

6 corn tortillas
1 can refried beans (I like the kind with chiles)
salsa
guacamole

Spoon refried beans on the tortilla, and roll up using the beans as glue to keep them shut. Lay taquitos in a casserole dish and bake at 350, flipping every 5 minutes until crispy. Usually takes 15-20 minutes. Top with salsa and guac, and enjoy!

Never underestimate a colorful salad. Mixed greens, shredded...

thecitylimits — Sat, 06 Apr 2013 16:32:20 -0400

Never underestimate a colorful salad. Mixed greens, shredded carrots, shredded beets, hummus and balsamic vinegar. It’s delicious, it’s filling, it’s healthy, but best of all- it’s simple and so easy to make.

Tempeh Macro Bowl

thecitylimits — Wed, 03 Apr 2013 21:51:52 -0400

For the tempeh-
Mix together 1T soy sauce, 1T agave syrup, 1T rice vinegar, and a crushed garlic clove. Slice tempeh into 10-12 slices, place in Tupperware or a shallow dish and cover in marinade mixture. Allow to sit for at least 20 minutes, or overnight, in the fridge.
Fry the marinated tempeh slices in a skillet with a little olive oil, until browned on both sides. About 4-5 minutes on each side.

For the rest-
Steam or boil 2 cups of kale, and top with 1/2 an avocado and cooked tempeh. Drizzle with soy sauce. Enjoy!

Trident Booksellers & Cafe - Newbury Street, Boston,...

thecitylimits — Sat, 30 Mar 2013 20:00:52 -0400

Trident Booksellers & Cafe - Newbury Street, Boston, Mass.

Let me take a moment here to give a shout out to my favorite cafe in Boston. Trident recently expanded and took over the floor above them, so it’s now a two story oasis of books, juices, coffee, tea, and really kick ass food. They’re open til midnight every night of the week, always have good books on sale, and make the biggest black bean burger you’ve ever seen. If you’re ever in the bean, please go check it out.

It's Spring! ...right?

thecitylimits — Fri, 29 Mar 2013 16:55:00 -0400

So my calendar says spring, but my street says winter. But as a wise person once said, Boston has 5 seasons- pre-winter, winter, post-winter, summer, and that one week in the fall when everyone goes on college tours. So right now I’m stuck in post-winter (pictured below.)

Living in this winter wonderland (re: ice box of a city) has not inspired me to create many new recipes. In fact, it’s a miracle if I leave my cozy apartment at all except to find my center in a soothing (stifling) 90 degree yoga studio, to go to work across the river in Cambridge, or to the Thinking Cup after work with the gals (pictured below) to enjoy the most incredible hazeulnut almond milk latte I’ve ever had. I’m not exaggerating, there’s actual crushed hazelnuts IN the latte.

But the 20th has come and passed, and I’m getting hopeful that the snow will soon finally melt, the farmers markets will pop up downtown, and I can flood this blog with recipes the way the melting snow will flood the streets (whenever the sun decides to grace us with her presence.) So stay tuned y’all, I’ve got big plans for spring!

Love and veggies,

Madde

Easy Japanese Cucumber Salad

thecitylimits — Wed, 27 Mar 2013 19:47:49 -0400

This salad takes very minimal effort, but is delicious and so healthy!

3 medium/large cucumbers (or lots of smaller ones, I suppose)
1/4C rice vinegar
1T sesame oil (optional)
2T low sodium soy sauce
salt & pepper

1) Cut the cucumbers in half, length wise, and scoop the seeds out with a spoon. Then slice the cucumbers, they’ll make a ‘U’ shape.
2) Mix together the rice vinegar, sesame oil, and soy sauce. Pour over the cucumbers. This works best if you place the cucumbers in Tupperware, so that you can secure the lid and shake them to coat. But using a mixing bowl works fine too.
3) Let marinate in the fridge for at least one hour (I suggest overnight) then sprinkle with salt and pepper. Enjoy!

Collegiate Vegan St Patty’s Day Round Up! Here’s all...

thecitylimits — Sat, 16 Mar 2013 19:34:03 -0400

Collegiate Vegan St Patty’s Day Round Up!

Here’s all my favorite green recipes-

Avocado Alfredo
Avocado Pudding
Rosemary Greens
Super Green Detox Smoothie
Green Tea Ice Cream

Buffalo Chickpeas

thecitylimits — Mon, 04 Mar 2013 20:01:07 -0500

1 can chickpeas, drained and rinsed
1T olive oil
1/4C and 1T buffalo sauce, separated

1) Toss the chickpeas in olive oil and either roast in the over at 425 for 15 minutes, or heat in a skillet for 15 minutes stirring constantly. We want them to get a little crispy.
2) Stir the chickpeas in a hot skillet with 2T of the buffalo sauce. Once it’s been absorbed, stir in the other two and heat for 5 more minutes.
3) Divide into two servings and drizzle remaining buffalo sauce over the chickpeas.

Enjoy!

Snickerdoodle Truffles

thecitylimits — Sun, 03 Mar 2013 20:01:08 -0500

Makes 12 Truffles

10 pitted dates
1C almonds
1T peanut butter
1T agave or maple syrup
1/4C sugar
1T cinnamon

1) Heat the dates up in a warm skillet, shaking the pan constantly to make sure they don’t burn. We’re not cooking them, just getting them warm.
2) Moving the warmed dates into a bowl and mash with a fork (or your hands!)
3) Grind the almonds in a food processor or blender, and combine with the dates.
4) Add the agave and peanut butter, continuing mixing with your hands or fork.
5) Roll the mixture into 12 individual balls, and then roll the balls in the sugar/cinnamon mixture in a bowl or on a plate.
6) Let refrigerate for one hour so the truffles can firm up, and enjoy!

**if you’d like to keep this recipe raw, instead of heating the dates, blend in a food processor. It’s just a bit messier**

Spicy Black Bean Soup

thecitylimits — Sun, 24 Feb 2013 20:01:04 -0500

1/2 an onion, chopped
1t cumin
1/4t cayenne
1t chili powder
1 15oz can black beans, drained and rinsed
1 1/2C veggie broth
1/3C salsa
1t lime juice
1C corn
avocado

1) Saute onion with a little veggie broth until translucent, then add spices and stir to coat.
2) Add the rest of the veggie broth, beans and salsa. Bring to a boil, then simmer for 10 minutes.
3) Remove from heat, blend half the mixture and return to the pot.
4) Stir in lime juice and corn.
5) Serve with avocado on top, and enjoy!

Cous Cous with Brussel Sprouts and Mushrooms

thecitylimits — Tue, 19 Feb 2013 20:01:02 -0500

1 1/2C cous cous
10-15 brussel sprouts, halved
5-7 mushrooms, sliced
1/2 an onion, diced
olive oil
1T thyme
1T rosemary
1T oregano

1) Cook cous cous according to package directions.
2) Saute onion in olive oil until translucent, then add brussel sprouts, mushrooms and herbs. Continue to saute for another 10 minutes.
3) Combine with cous cous, and enjoy!