#i am going to make my favorite salad + i got some vegan patties and maybe i’ll make burgers depending on my lazy levels

[gojoest]

earlier today i did my makeup, my hair and dressed all nicely just to go do my groceries and now i get to sit at home looking beautiful and drink wine while i try to figure out dinner

[themanhattanfoodproject]

Some food highlights from my travels this year:

The vegan burger at Monk’s Cafe in Philadelphia topped with bacon and cheddar. I could detect real vegetables in the “patty” and since it was a bit of a later lunch and we had an earlier-than-expected dinner reservation that night, I actually liked that I got a balance of light and substance in this meal. The bourbon mayo, however, is something I need to bring into my life as soon as possible. My husband wants to make fried chicken for his birthday--this might be a surprise treat to go with it.

Strozzapreti with shrimp and scampi butter at Teller’s in Oklahoma City. This place was cooler for lunch than dinner, but I still was inspired by that dinner to fuck around with something similar, and while I’m still tweaking the recipe, I’m feeling optimistic that I’m close on this one.

Cajun shrimp cocktail at Parson’s Chicken and Fish in the Andersonville neighborhood in Chicago. I love this restaurant, and this was my first visit to the Andersonville outpost, and the Cajun shrimp cocktail just spoke to me at the time. Served with some spicy cocktail sauce along with remoulade, it’s been one of my favorite versions of shrimp cocktail in a minute.

Mozzarella di bufala with tomato confit pizza from Stanzione 87 in downtown Miami. Sadly, this amazing pizzeria closed a few months ago, which sucks because I only got to have their pizzas twice in the span of six months, but I’m glad I got to enjoy it while I had the chance. Did it inspire the tomato confit pasta I have since made and enjoyed? Yes.

The Basque-style chorizo sandwich with Basque salad from Louis’ Basque Corner in Reno, NV. I can’t say that I loved the food in Reno, but this place was heralded and for good reason--it might be the best Basque food I’ve had in the US. This place is delightfully unassuming and the staff is really friendly, and it was the best meal we had in The Biggest Little City. 

The vegetarian and chicken dumplings at Ah Chun Shandong Dumpling in Famous Foods Street Eats in Resorts World, Las Vegas. This was my first exposure to Famous Foods Street Eats, and I am kind of mad about that because every stall was open when my husband and I were there on this one-night stopover, but on a subsequent trip in April, this place never opened, even for dinner. I really wanted to have these dumplings again!

The mochiko fried chicken thighs at Kuleana Rum Works in Waikoloa Village, Hawaii. To be frank, the poke was the most inspiring food I enjoyed, but most of it came from the local grocery store where they would make it fresh until 5PM daily, so I’d have it in to-go containers either in my hotel room or at a table in the bar area of the hotel that wasn’t open until the evening so they didn’t care. Mochiko fried chicken, which is made with cornstarch and sweet rice flour, is absolutely outstanding. The best fried chicken we had on Hawai’i was at Broke Da Mouth Grindz, but the Kona store has sadly been closed since May due to a fire at a laundromat next door , and I hope they are able to reopen sooner rather than later. They have other locations open on other islands, but it sucks to see such a wonderful place closed for something completely out of their control.

[jasonwhorl73-blog]

Vegan Des Moines: Options in Iowa’s capital

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Vegan Des Moines round-up including Brightside Kitchen, Zombie Burger, Ice Cream El Michoacano, Open Sesame, and vegan donuts at Whole Foods.

In recent years Des Moines has really stepped up its game where vegans are concerned!

It used to be that when I was visiting my hometown, it was a strain finding exciting vegan-friendly options. But nowadays, the choices are plentiful and growing.

Today I’m highlighting some of the vegan Des Moines options at restaurants, food trucks, and grocery stores.

Brightside Kitchen

Brightside Kitchen is a vegan establishment owned by Deanne & Steve Bryce. It’s tucked away inside of Mercy’s Health & Fitness Center in Clive, Iowa.

They serve plant-based fare for breakfasts & lunches throughout the week. You can check them out Monday through Friday between the hours of 7 am and 2 pm. They also serve brunch on Saturdays from 9 am to 1 pm.

The eatery focuses on whole foods, plant-based cuisine. Order at the counter and then you can eat it at one of the handful of tables or take it to go.

They offer smoothies, soup, salads, wraps, sandwiches, and a bowl of the day that changes throughout the week.

On one visit, I ordered the special – a Mexican-inspired bowl. It was made with seasoned lentils, roasted vegetables, and a fresh green salad.

It was popping with flavor and incredibly fresh. There was enough left over for lunch the next day.

(I enjoyed it so much, I made my own vegan burrito bowl inspired by it when I got home!)

I also had one of their signature BBQ sporc sandwiches at an Iowa Farm Sanctuary event. It’s pictured at the top of this post.

In addition to making some delicious lunches & brunches, Brightside Kitchen offers vegan cooking classes & catering.

Zombie Burger

Zombie Burger is a Des Moines favorite amongst vegans & non-vegans alike.

They have locations in the East Village of downtown Des Moines, as well as locations in Jordan Creek, and the Coral Ridge Mall in Coralville.

(You can read about the Coralville location in my vegan Iowa City post.)

One note about the East Village location – it does get busy. So if you’re going during a popular mealtime, prepare for a wait.

My favorite thing to order is the Undead Glenn, which is the Beyond Burger topped with shredded lettuce, pickles, and vegan zombie sauce. (My husband orders this one with a double patty, like a vegan Big Mac.)

The zombie sauce is similar to a spicy Thousand Island dressing with sriracha instead of ketchup.

I’ve also heard high marks for the Lucile, which is the Beyond Burger topped with caramelized onions, lettuce, tomatoes, red onion, guacamole, and vegan chipotle mayo.

Zombie Burger really gets the Beyond Burger preparation right – crispy around the edges and meaty on the inside. Plus, the bun is nice and fresh. The downtown location also offers vegan cheese for an extra charge.

Order the burgers with a side of regular or sweet potato fries. Just make sure to get them without any non-vegan dressing.

Ice Cream El Michoacano

Ice Cream El Michoacano is a casual, order-at-the-counter restaurant on Merle Hay Road. There are tables for dining in at the restaurant. Or food can be made to go.

It’s a non-vegan restaurant. However, everything at Ice Cream El Michoacano can be made vegan. That includes flautas, sopes, empanadas, burritos, tacos, and velvety refried beans.

They have soy-based vegan meat, as well as vegan cheese that I’ve heard is Follow Your Heart.

You can ask at the counter for a vegan menu, or look on their website. 

Vegan sopes are made with a layer of masa dough that’s been fried into a cup. It’s crisp on the outside and soft on the inside. They are topped with a soy-based meat, beans, lettuce, and vegan cheese.

A super delicious & decadent option!

Vegan flautas are filled with mild potatoes. The fried tortillas are topped with non-dairy cheese, lettuce, tomatoes, and avocado. They are served with a fried jalapeño on the side. 

Vegan refried beans are topped with non-dairy cheese and guacamole.

They said that typically they serve a thin avocado sauce as their guacamole. But if you want a chunky guacamole, just ask for the thick style.

The guacamole has lots of bright lime flavors and tastes very fresh. The refried beans are beautifully smooth.

Of course, you can also get tacos. They offer a variety of sauces & styles. My husband is especially a fan of their pineapple salsa. 

Since “ice cream” is in the name, you may be wondering if they have vegan ice cream as well. It’s my understanding that they offer mango chile & lime non-dairy flavors. Although, I haven’t spent a lot of time exploring the ice cream case.

Vegan donuts at West Des Moines Whole Foods

Vegan donuts are a unicorn in Iowa – nearly impossible to come by. While other nearby states like Nebraska, Illinois, and Minnesota have vegan donuts fairly readily available, Iowa isn’t so lucky.

(Although, there is a donut shop in Cedar Falls & Waterloo that has rotating vegan options. I haven’t made it there yet to try them!)

But before you get in the car and start driving for hours to cure your donut cravings, visit Whole Foods in West Des Moines instead.

They are now selling vegan donuts in their bakery. You can buy them individually. Or they sell them in packages of six for $10.99.

FYI: These are not yeast-raised donuts. You won’t find a puffy glazed donut or cream filled vegan long john here. They are cake donuts. I’m typically not a cake donut fan. But for cake donuts, these are quite good & very fresh.

While you are at Whole Foods, pick up desserts from Chicago Diner in their bakery case, Beyond Meat sausages, and Miyoko’s cheese.

Open Sesame

Open Sesame Lebanese café is a located in the Des Moines East Village. It’s a small space, but decorated in such a way that feels like a special, hidden gem.

The vegan options are not marked on the menu. However, when we were there, the staff had no problem pointing us to vegan dishes and/or telling us how to modify non-vegan offerings.

I had the vegetarian sampler plate with hummus, baba ganoush, falafel, tabouli, and dolmas. It is vegan by default.

Everything was excellent, even the tabouli, which I don’t typically like. (I’m not a big parsley fan.) However, the tabouli had a perfect hit of lemon to balance the bitterness of the parsley.

They’re open for lunch Tuesday through Saturday from 11-2, and for dinner from 5:30-9. They are closed Sunday & Monday.

Gusto Pizza Company

Gusto Pizza Company is a non-vegan pizza shop with lots of vegan topping options.

They have four locations – one on Ingersoll Avenue, two in West Des Moines, and one in Johnston. But I’ve only personally visited the Ingersoll location.

Gusto is a great place to go with a group, because there are plenty of long tables. And the menu is huge – meaning everyone can get exactly what they want.

Gusto uses Daiya cutting board shreds for their vegan pizzas. Regular Daiya isn’t my favorite. So I was really impressed by the big improvement of the mozzarella cutting board shreds on their dairy-free pies.

Their vegan topping options include: roma tomatoes, cremini mushrooms, kalamata olives, a variety of peppers, onions (red, green & yellow), Giardiniera relish, green olive relish, diced apples, capers, pineapple, black bean corn salsa, butternut squash, and artichokes.

5 Borough Bagels

One of my favorite low cost things to do whenever I’m visiting New York City is to walk into almost any random bagel shop and get a vegan bagel.

In places like Iowa, vegan bagel toppings are usually limited to peanut butter or hummus. But in New York City, non-dairy bagel spreads abound with fillings like olives and mixed vegetables in their vegan cream cheese.

When I’m in the city, I’ll pick up a toasted bagel, filled to the max, and walk to Central Park to sit on a rock and tuck into breakfast.

Now that experience can be repeated at 5 Borough Bagels in Clive. (Sorry. Central Park not included.)

When owners, Sarah & Toney Chem, moved to Iowa from NYC, they decided to take a doughy piece of the Big Apple with them.

They have two vegan filling offerings – spinach artichoke and cinnamon walnut. Both fillings are tofu-based and taste homemade.

The spinach artichoke spread reminds me of Kristy’s tofu chèvre with a definite taste of tofu and highlights of spinach and artichoke. The cinnamon walnut has big chunks of walnuts and some sweetness to make it more of a dessert-style filling.

They don’t skimp on the spread, which I appreciate. It pushes the bagel into meal category. They can be topped with additional vegetable slices as well.

Toney suggested adding cucumber, tomato, and spinach to my spinach & artichoke spread on an everything bagel. You know how I love a good bagel sandwich. This was perfection.

David opted for the cinnamon walnut spread on a sesame seed bagel, which he also enjoyed. The bagels were fresh and chewy, just like you want.

With the exception of the chocolate chip bagels and cheese bagels, the rest of the bagel options are vegan.

Toney checked with their bagel baker, and she confirmed that the seeded bagels do not include an egg wash. The seeds are applied right after the bagels are boiled.

They also have three types of non-dairy milk available for coffee drinks. Soy, almond, and coconut milk are on the menu. My husband ordered a black coffee, and I went with a soy latte. Both were full-bodied and delicious.

Des Moines Farmers Market

The downtown farmers market runs from the first Saturday in May through the last Saturday in October.

It has a festive, fair-like atmosphere with food vendors, locally grown produce, live music, arts and crafts. It’s a great place to meet up with friends and enjoy the summer vibes.

Grab a smoothie, juice, or raw tacos at the Fresh Café & Market tent at the corner of 3rd & Court Avenue.

Malo

Malo is a Latin restaurant in downtown Des Moines with a nice outdoor patio and a few menu items that are vegan upon request – including a portobello taco & crispy onion and avocado taco. 

The onion & avocado taco is vegan by default. It comes with fresh avocado, chipotle crema made with cashews, pico de gallo, and crispy onions like you might find on green beans at Thanksgiving.

The Portobello taco is vegan by request. (Just ask them to leave off the queso fresco.) It’s topped with guacamole and salsa roja. The Portobello mushrooms are marinated in a spicy chili sauce.

All of the tacos can be served on corn or flour tortillas.

I was prepared to have the avocado tacos be my far and away favorite, but the Portobello mushroom tacos came in for a surprising win. They had a good spicy kick to them and a well-rounded flavor.

Cool Basil

For more of a sit-down restaurant vibe, Cool Basil in Clive is a great option.

While this Thai restaurant isn’t entirely vegan, they’re happy to prepare dishes without fish sauce, oyster sauce, and eggs when possible. You just have to ask.

Plus, when you get your receipt at the end of the meal, the words “no fish sauce, no oyster sauce” are printed right on it.  That gives some assurance that the message got through to the back of the house.

They don’t offer seitan.  However, tofu is available or they can replace meat with extra vegetables.

I like to get something different every time I go, as there are plenty of vegan-izable options to go around to vary your order.

Fong’s Pizza

Fong’s Pizza has a few locations – downtown Des Moines, Drake area, Ankeny, and Cedar Rapids. It is a quirky, divey restaurant, specializing in unusual pizzas.

They have one listed vegan pizza on the menu, or you have the option of building your own.  The white crust is vegan, but the whole wheat isn’t since it contains honey.

They offer Daiya for vegan cheese. Or you can go cheeseless, as is my preference. For the base, you can go with marinara or olive oil.

When we were there, we ordered one half and half pizza. Mushrooms, tomatoes, bell pepper, and onions on one side. On the other, sauerkraut and potatoes.

The potatoes taste like they are simply blanched and sliced, as opposed to being browned on the stove or seasoned in any way. The pizza was pretty bland.

But if you happen to be in Des Moines, the atmosphere is fun. And they have late hours, which is nice.

Another pizza option in downtown Des Moines is Blaze Pizza. They also have vegan cheese on the menu, and they cook them in a brick oven. Although it is a fast food-style pizza experience, I actually prefer the flavor of Blaze Pizza over Fong’s. Read all about Blaze Pizza in this post on vegan fast food.

Centro

For a sit-down option, Centro in downtown Des Moines has some vegan options.

Tofu gnocchi is on both the dinner and weekend brunch menus. The dish includes lots of vegetables in a coating of garlicky olive oil.

When I had this dish, I found it to be inoffensive but dull. It reminded me of something you might get a hotel restaurant, where they’re feeding a lot of guests from around the globe and don’t want to be too daring with flavor.

Although I almost never use one in a restaurant, I was glad there was a salt shaker on the table to add something. I’ve heard that asking for marinara sauce instead makes for a more tempting dish.

Centro has pizzas on offer, which can be ordered without cheese. David went that route and ordered a tomato, basil, and mushroom pizza. He also got a small salad on the side.

He liked the wood-fired flavor of the crust, but didn’t think it would be a pizza he’d go out of his way to get again.

Centro offers brunch on the weekend. And it’s one of the few places in town that has a tofu scramble. It’s served with potatoes & fruit.

Des Fresh Foods

Des Fresh Foods is a vegan food truck in Des Moines.

The menu & location changes, of course, but has included things like a chick sandwich, mac and cheese bites, summer squash tacos, street corn, and lotus cookie.

I recommend going early, as when I went it was near the end of the night. And they were running out of food.

Check out their Instagram or Facebook page to see where they are and what’s on offer.

Other vegan Des Moines resources & news:

Veg Life Des Moines

VegLife Des Moines is an awesome non-profit that hosts vegan meet-ups & potlucks, restaurant tours, and a yearly Vegan Fest.

Connect with them on their website or Facebook page to keep up with the events they are organizing throughout the year.

Dirt Burger

A new vegetarian restaurant, Dirt Burger, is slated to open on June 14, 2019 in the East Village. I’ll add details once I’ve had a chance to visit!

Originally posted June 2014. Content updated June 2019.

Source: https://cadryskitchen.com/vegan-des-moines-iowa/

[hannawilliamson]

Lifest - Party with a Purpose (2019)

On Black Friday 2018 as the deals rolled in I snagged up two tickets to Lifest 2019 at 50% off. Another year I would find myself in the crowds listening to Christian music on various stages in the summer sun, with nights of concert headliners. Sydney from church decided to tag along this year and I couldn’t be more excited. Since solidifying my faith in college, it has not wavered. I started attending church in October 2017 at Central Christian in Beloit, WI. It wasn’t until May 2019 that I had a shift. I questioned if my lack of attendance was in relation to a friend’s passing, but I didn’t doubt my God or His love. Unclear for the reasons behind my drastic lack of attendance in the month of May, June and July I was hesitant heading into a Christ filled weekend. I dove into prayer asking for a weekend of rejuvenation, a flame to return full into my faith and connection with others in Christ. 

Day 1: Thursday July 11, 2019 

Sydney and I departed around 12:30PM for a weekend away in Neenah, WI. It was quite a travel, which provided a good opportunity for us to catch up on the changes of life over the last several months apart. We arrived to our AirBnB in the mid afternoon to find the air conditioning cranked, which provided some reassurance for a hot weekend ahead. It was a quaint older home, simple in many ways with it’s own quirks here and there. We claimed our personal bedrooms and headed to the store for some supplies. 

One of my favorite things about Sydney is her love for food, alternative options and basic cooking methods. Sydney has been vegan for the last several years of her life. I was raised in a home where it isn’t a meal with some sort of meat on the table. Each time I am with Sydney I soak up information about alternative meal options, food benefits and the health behind what we take into our bodies. I was lucky enough to go grocery shopping with Sydney for the first time. We went through the aisles that are unusual for me, filled with organic, vegetarian and vegan options. I love to see and try these options, and typically end up incorporating pieces of the meal into my own life. When we returned home Sydney whipped up a great meal of  homegrown lettuce salad, baked potato and Boca Spicy Chik’n Veggie Patties. Can you tell that I am a huge foodie?

After filling out stomachs we got around and headed to Lifest in Oshkosh, WI. One of my favorite things about Lifest is the organization of the parking, golf cart transportation, police officer supervision of the cross street and the entry process. We arrived first at the Cafe stage direct to the main entrance. We met up with my friend Sarah and her son Carter to finish off the HappyFunTime comedy show. As they grabbed some dinner we couldn’t resist the dough shoppe. Sydney tried the Vegan Chocolate Chip and I had the Salted Caramel Dark Chocolate. Oh how thankful I am for the invention of raw cookie dough as a treat. 

We headed over to the Grandstand to catch the last half of Kari Jobe singing. It was wonderful to see her in person with her husband alongside sharing some of his own songs. Soon after For King & Country came onto the stage. I first saw them last year at Lifest 2018. For King & Country is a group of truly incredible performers with a great message to their audience. A music group that I would pay to see in concert each and every year (that’s a lot coming from a girl who isn’t crazy about loud music & crowds). We spent the entire concert standing up by the stage, which lead to a swollen knee on my end and very tired feet. Upon arrival at home we recognized the television wasn’t working, a late night as is we both headed to bed. 

Day 2: Friday July 12, 2019

We woke up to have a good ol’ bowl of peanut butter cereal and chai tea lattes. A vegan breakfast that again, I ended up loving. 

Once finished we headed out for the day, with the destination of a local coffee shop. Easily distracted we walked ourselves through a local natural product shop and reused bookstore to finally arrive at Timshel Cafe. (Timshel: http://timshelcafe.com/menu-1) Sydney ordered the Vegan Sunrise Wrap and Vegan Chili. I selected the half/half Pesto Chicken Sandwich and Harvest Salad. We chatted, munched and spent some time in our own worlds. Sydney chose to read out of her bible and work on a study, while I worked on my business of Lemongrass Spa. After a few hours out we returning home in the late afternoon for a nap before a long night ahead. While some may say “lazy”, we call it  “relaxed!” 

As we headed into Lifest we grabbed some french fries and headed to find seats for an evening of listening to Casting Crowns. Not one to recognize a song by the artists name I was pleased to see how many songs I did know the words to. Sitting in the back on the bleachers gave us the time to witness families of all ages gathered together for a weekend of God, music and family. It is a beautiful thing to watch the gaps between generations come together in the name of Jesus. As the day came to an end we spent some time with a glass of wine at home before crawling into our beds.

Day 3: Saturday July 13, 2019

Sydney Snapchat Saturday! I woke up to snaps of Sydney's face encouraging me to wake up for the farmers market. It doesn’t take much besides the word “market” to get me up, her face and farmers were a bonus though. We got around for the day before heading out to the local market. Walking up I was impressed it was more than five stand, a little disappointed with the repetitive selection. Please understand our standards are high when it comes to farmers markets as we are spoiled by living in/near Beloit, WI where we have one of the best in the state. We did stop and enjoy some Honey Land Juice Co pressed juices. Sydney tried Mean Green (apple, cucumber, kale, celery, lemon and ginger). I picked Sweet Green (apple, pineapple, cucumber and mint). There on the side of each bottle was a subtle bible verse, adding just a touch more love into our days. 

Straight off to Lifest we went. Upon our arrival we toured around the stages and went through the inside building to tour the various stands of Christian schools, organizations and products. Sydney and I spent some time at a picnic table again enjoying some friends together. We weren’t thrilled with any music going on and decided to head home for some rest before another big night. On our way out my not so hungry self couldn’t resist from bakery treats. I picked up some cream puffs in order to help Sydney live vicariously through my not so vegan choices. It was a good choice indeed! 

After a nap at home, Sydney again cooked an amazing dinner. Today it was her Papa’s famous wine pasta. Sydney added tofu to hers, and my not so adventurous self returned to my Boca Spicy Chik’n Veggie Patties to mix in.  We spent the late afternoon eating, watching television and chatting. During our time at home I received several messages from an old friend from home, talking about life and plans to catch up. She mentioned her love for watching my faith journey and interested in attending a church service in the future. I kept saying in my head, “God I hear you, thank you for listening to my prayer to call me home”.

Photo: Sydney called her Papa to make sure she had the right steps for the recipe.  

Eventually we got ourselves around and headed on back to Lifest. As we approached the Cafe stage Sydney encouraged that we stay to watch Jamie Kimmett singing.  I was surprised I recognized a song, and pleased to find a new artist with a transparent passion in their music. As I silenced myself to my surroundings and honed my listening into his music I got goosebumps as you can feel his love for Christ and passion to share that with others. (His Story: https://www.youtube.com/watch?v=UXi_fTB0BBU). 

After deciding comfort was the way to go we returned home for a quick change of clothes. Sydney made herself a chai tea latte in a coffee mug for on the go. As we got into the car I questioned her driving and drinking out of a mug, with not confident reassurance on her end we were off. Please note we arrived in one piece with no chai latte casualties on the way. We returned in time to catch the end half of Danny Gokey at the Grandstand. Never before had either of us have seen him in concert. He’s a common name in Christian music these days, so it was incredible to see his stage presence and reliability. Headliners of the night was the American Christian rock band Skillet. I am not one for rock music but I can tell you these people have a stage presence, there is no doubt about that. It was a night filled with flames, smoke and lights. We returned home for our last night in the area. 

Day 4: Sunday July 14, 2019

A few days prior Sydney and I looked online for a local church similar to our own. After looking at various options, she trusted my opinion in which I selected MillCity Church in Neenah, WI. On Sunday morning we woke up, got dressed, ate quick and checked out of our AirBnB before heading to the morning church service. After a few missed turns we arrived at MillCity Church in Neenah, WI. Upon walking in we recognized it was much smaller than both of us intended, but stayed for the sermon which covered a section out of the Bible. I went in to use the bathroom at a small gas station before we left town, only to be surprised by raccoons in the ceiling. I’ve been in plenty of old farmhouses to recognize the sound but never in a tiled room with the fear of one falling in on me, so I scurried on out before one had the chance. We took a long ride home judging the height of farmer’s corn, discussing the week past and week to come.

It was quite a weekend, filled with a lax game plan for the days, Christian music at night and beautiful sunsets. I returned home with the itch for worship, to be present in God’s house surrounded by people that made me feel at home. I was looking forward to returning to my church the next weekend ahead. 

[turkeyfeet8-blog]

Vegan Des Moines: Options in Iowa’s capital

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Vegan Des Moines round-up including Brightside Kitchen, Zombie Burger, Ice Cream El Michoacano, Open Sesame, and vegan donuts at Whole Foods.

In recent years Des Moines has really stepped up its game where vegans are concerned!

It used to be that when I was visiting my hometown, it was a strain finding exciting vegan-friendly options. But nowadays, the choices are plentiful and growing.

Today I’m highlighting some of the vegan Des Moines options at restaurants, food trucks, and grocery stores.

Brightside Kitchen

Brightside Kitchen is a vegan establishment owned by Deanne & Steve Bryce. It’s tucked away inside of Mercy’s Health & Fitness Center in Clive, Iowa.

They serve plant-based fare for breakfasts & lunches throughout the week. You can check them out Monday through Friday between the hours of 7 am and 2 pm. They also serve brunch on Saturdays from 9 am to 1 pm.

The eatery focuses on whole foods, plant-based cuisine. Order at the counter and then you can eat it at one of the handful of tables or take it to go.

They offer smoothies, soup, salads, wraps, sandwiches, and a bowl of the day that changes throughout the week.

On one visit, I ordered the special – a Mexican-inspired bowl. It was made with seasoned lentils, roasted vegetables, and a fresh green salad.

It was popping with flavor and incredibly fresh. There was enough left over for lunch the next day.

(I enjoyed it so much, I made my own vegan burrito bowl inspired by it when I got home!)

I also had one of their signature BBQ sporc sandwiches at an Iowa Farm Sanctuary event. It’s pictured at the top of this post.

In addition to making some delicious lunches & brunches, Brightside Kitchen offers vegan cooking classes & catering.

Zombie Burger

Zombie Burger is a Des Moines favorite amongst vegans & non-vegans alike.

They have locations in the East Village of downtown Des Moines, as well as locations in Jordan Creek, and the Coral Ridge Mall in Coralville.

(You can read about the Coralville location in my vegan Iowa City post.)

One note about the East Village location – it does get busy. So if you’re going during a popular mealtime, prepare for a wait.

My favorite thing to order is the Undead Glenn, which is the Beyond Burger topped with shredded lettuce, pickles, and vegan zombie sauce. (My husband orders this one with a double patty, like a vegan Big Mac.)

The zombie sauce is similar to a spicy Thousand Island dressing with sriracha instead of ketchup.

I’ve also heard high marks for the Lucile, which is the Beyond Burger topped with caramelized onions, lettuce, tomatoes, red onion, guacamole, and vegan chipotle mayo.

Zombie Burger really gets the Beyond Burger preparation right – crispy around the edges and meaty on the inside. Plus, the bun is nice and fresh. The downtown location also offers vegan cheese for an extra charge.

Order the burgers with a side of regular or sweet potato fries. Just make sure to get them without any non-vegan dressing.

Ice Cream El Michoacano

Ice Cream El Michoacano is a casual, order-at-the-counter restaurant on Merle Hay Road. There are tables for dining in at the restaurant. Or food can be made to go.

It’s a non-vegan restaurant. However, everything at Ice Cream El Michoacano can be made vegan. That includes flautas, sopes, empanadas, burritos, tacos, and velvety refried beans.

They have soy-based vegan meat, as well as vegan cheese that I’ve heard is Follow Your Heart.

You can ask at the counter for a vegan menu, or look on their website. 

Vegan sopes are made with a layer of masa dough that’s been fried into a cup. It’s crisp on the outside and soft on the inside. They are topped with a soy-based meat, beans, lettuce, and vegan cheese.

A super delicious & decadent option!

Vegan flautas are filled with mild potatoes. The fried tortillas are topped with non-dairy cheese, lettuce, tomatoes, and avocado. They are served with a fried jalapeño on the side. 

Vegan refried beans are topped with non-dairy cheese and guacamole.

They said that typically they serve a thin avocado sauce as their guacamole. But if you want a chunky guacamole, just ask for the thick style.

The guacamole has lots of bright lime flavors and tastes very fresh. The refried beans are beautifully smooth.

Of course, you can also get tacos. They offer a variety of sauces & styles. My husband is especially a fan of their pineapple salsa. 

Since “ice cream” is in the name, you may be wondering if they have vegan ice cream as well. It’s my understanding that they offer mango chile & lime non-dairy flavors. Although, I haven’t spent a lot of time exploring the ice cream case.

Vegan donuts at West Des Moines Whole Foods

Vegan donuts are a unicorn in Iowa – nearly impossible to come by. While other nearby states like Nebraska, Illinois, and Minnesota have vegan donuts fairly readily available, Iowa isn’t so lucky.

(Although, there is a donut shop in Cedar Falls & Waterloo that has rotating vegan options. I haven’t made it there yet to try them!)

But before you get in the car and start driving for hours to cure your donut cravings, visit Whole Foods in West Des Moines instead.

They are now selling vegan donuts in their bakery. You can buy them individually. Or they sell them in packages of six for $10.99.

FYI: These are not yeast-raised donuts. You won’t find a puffy glazed donut or cream filled vegan long john here. They are cake donuts. I’m typically not a cake donut fan. But for cake donuts, these are quite good & very fresh.

While you are at Whole Foods, pick up desserts from Chicago Diner in their bakery case, Beyond Meat sausages, and Miyoko’s cheese.

Open Sesame

Open Sesame Lebanese café is a located in the Des Moines East Village. It’s a small space, but decorated in such a way that feels like a special, hidden gem.

The vegan options are not marked on the menu. However, when we were there, the staff had no problem pointing us to vegan dishes and/or telling us how to modify non-vegan offerings.

I had the vegetarian sampler plate with hummus, baba ganoush, falafel, tabouli, and dolmas. It is vegan by default.

Everything was excellent, even the tabouli, which I don’t typically like. (I’m not a big parsley fan.) However, the tabouli had a perfect hit of lemon to balance the bitterness of the parsley.

They’re open for lunch Tuesday through Saturday from 11-2, and for dinner from 5:30-9. They are closed Sunday & Monday.

Gusto Pizza Company

Gusto Pizza Company is a non-vegan pizza shop with lots of vegan topping options.

They have four locations – one on Ingersoll Avenue, two in West Des Moines, and one in Johnston. But I’ve only personally visited the Ingersoll location.

Gusto is a great place to go with a group, because there are plenty of long tables. And the menu is huge – meaning everyone can get exactly what they want.

Gusto uses Daiya cutting board shreds for their vegan pizzas. Regular Daiya isn’t my favorite. So I was really impressed by the big improvement of the mozzarella cutting board shreds on their dairy-free pies.

Their vegan topping options include: roma tomatoes, cremini mushrooms, kalamata olives, a variety of peppers, onions (red, green & yellow), Giardiniera relish, green olive relish, diced apples, capers, pineapple, black bean corn salsa, butternut squash, and artichokes.

5 Borough Bagels

One of my favorite low cost things to do whenever I’m visiting New York City is to walk into almost any random bagel shop and get a vegan bagel.

In places like Iowa, vegan bagel toppings are usually limited to peanut butter or hummus. But in New York City, non-dairy bagel spreads abound with fillings like olives and mixed vegetables in their vegan cream cheese.

When I’m in the city, I’ll pick up a toasted bagel, filled to the max, and walk to Central Park to sit on a rock and tuck into breakfast.

Now that experience can be repeated at 5 Borough Bagels in Clive. (Sorry. Central Park not included.)

When owners, Sarah & Toney Chem, moved to Iowa from NYC, they decided to take a doughy piece of the Big Apple with them.

They have two vegan filling offerings – spinach artichoke and cinnamon walnut. Both fillings are tofu-based and taste homemade.

The spinach artichoke spread reminds me of Kristy’s tofu chèvre with a definite taste of tofu and highlights of spinach and artichoke. The cinnamon walnut has big chunks of walnuts and some sweetness to make it more of a dessert-style filling.

They don’t skimp on the spread, which I appreciate. It pushes the bagel into meal category. They can be topped with additional vegetable slices as well.

Toney suggested adding cucumber, tomato, and spinach to my spinach & artichoke spread on an everything bagel. You know how I love a good bagel sandwich. This was perfection.

David opted for the cinnamon walnut spread on a sesame seed bagel, which he also enjoyed. The bagels were fresh and chewy, just like you want.

With the exception of the chocolate chip bagels and cheese bagels, the rest of the bagel options are vegan.

Toney checked with their bagel baker, and she confirmed that the seeded bagels do not include an egg wash. The seeds are applied right after the bagels are boiled.

They also have three types of non-dairy milk available for coffee drinks. Soy, almond, and coconut milk are on the menu. My husband ordered a black coffee, and I went with a soy latte. Both were full-bodied and delicious.

Des Moines Farmers Market

The downtown farmers market runs from the first Saturday in May through the last Saturday in October.

It has a festive, fair-like atmosphere with food vendors, locally grown produce, live music, arts and crafts. It’s a great place to meet up with friends and enjoy the summer vibes.

Grab a smoothie, juice, or raw tacos at the Fresh Café & Market tent at the corner of 3rd & Court Avenue.

Malo

Malo is a Latin restaurant in downtown Des Moines with a nice outdoor patio and a few menu items that are vegan upon request – including a portobello taco & crispy onion and avocado taco. 

The onion & avocado taco is vegan by default. It comes with fresh avocado, chipotle crema made with cashews, pico de gallo, and crispy onions like you might find on green beans at Thanksgiving.

The Portobello taco is vegan by request. (Just ask them to leave off the queso fresco.) It’s topped with guacamole and salsa roja. The Portobello mushrooms are marinated in a spicy chili sauce.

All of the tacos can be served on corn or flour tortillas.

I was prepared to have the avocado tacos be my far and away favorite, but the Portobello mushroom tacos came in for a surprising win. They had a good spicy kick to them and a well-rounded flavor.

Cool Basil

For more of a sit-down restaurant vibe, Cool Basil in Clive is a great option.

While this Thai restaurant isn’t entirely vegan, they’re happy to prepare dishes without fish sauce, oyster sauce, and eggs when possible. You just have to ask.

Plus, when you get your receipt at the end of the meal, the words “no fish sauce, no oyster sauce” are printed right on it.  That gives some assurance that the message got through to the back of the house.

They don’t offer seitan.  However, tofu is available or they can replace meat with extra vegetables.

I like to get something different every time I go, as there are plenty of vegan-izable options to go around to vary your order.

Fong’s Pizza

Fong’s Pizza has a few locations – downtown Des Moines, Drake area, Ankeny, and Cedar Rapids. It is a quirky, divey restaurant, specializing in unusual pizzas.

They have one listed vegan pizza on the menu, or you have the option of building your own.  The white crust is vegan, but the whole wheat isn’t since it contains honey.

They offer Daiya for vegan cheese. Or you can go cheeseless, as is my preference. For the base, you can go with marinara or olive oil.

When we were there, we ordered one half and half pizza. Mushrooms, tomatoes, bell pepper, and onions on one side. On the other, sauerkraut and potatoes.

The potatoes taste like they are simply blanched and sliced, as opposed to being browned on the stove or seasoned in any way. The pizza was pretty bland.

But if you happen to be in Des Moines, the atmosphere is fun. And they have late hours, which is nice.

Another pizza option in downtown Des Moines is Blaze Pizza. They also have vegan cheese on the menu, and they cook them in a brick oven. Although it is a fast food-style pizza experience, I actually prefer the flavor of Blaze Pizza over Fong’s. Read all about Blaze Pizza in this post on vegan fast food.

Centro

For a sit-down option, Centro in downtown Des Moines has some vegan options.

Tofu gnocchi is on both the dinner and weekend brunch menus. The dish includes lots of vegetables in a coating of garlicky olive oil.

When I had this dish, I found it to be inoffensive but dull. It reminded me of something you might get a hotel restaurant, where they’re feeding a lot of guests from around the globe and don’t want to be too daring with flavor.

Although I almost never use one in a restaurant, I was glad there was a salt shaker on the table to add something. I’ve heard that asking for marinara sauce instead makes for a more tempting dish.

Centro has pizzas on offer, which can be ordered without cheese. David went that route and ordered a tomato, basil, and mushroom pizza. He also got a small salad on the side.

He liked the wood-fired flavor of the crust, but didn’t think it would be a pizza he’d go out of his way to get again.

Centro offers brunch on the weekend. And it’s one of the few places in town that has a tofu scramble. It’s served with potatoes & fruit.

Des Fresh Foods

Des Fresh Foods is a vegan food truck in Des Moines.

The menu & location changes, of course, but has included things like a chick sandwich, mac and cheese bites, summer squash tacos, street corn, and lotus cookie.

I recommend going early, as when I went it was near the end of the night. And they were running out of food.

Check out their Instagram or Facebook page to see where they are and what’s on offer.

Other vegan Des Moines resources & news:

Veg Life Des Moines

VegLife Des Moines is an awesome non-profit that hosts vegan meet-ups & potlucks, restaurant tours, and a yearly Vegan Fest.

Connect with them on their website or Facebook page to keep up with the events they are organizing throughout the year.

Dirt Burger

A new vegetarian restaurant, Dirt Burger, is slated to open on June 14, 2019 in the East Village. I’ll add details once I’ve had a chance to visit!

Originally posted June 2014. Content updated June 2019.

Source: https://cadryskitchen.com/vegan-des-moines-iowa/

[pinkandgreenlivingthedream]

hi mckenzie! i have been doing a lot of thinking about my overall health, and was wondering if you find eating vegan difficult. was the transition difficult? what are some of your favorite vegan meals? also, how did you decide to stop drinking last year and what was your 'plan' so to speak for sticking to it? i am thinking of cutting out alcohol for the next month after feeling super lethargic and brain fogged. i truly admire your health choices and am curious as to your point of view! xoxo

Hey girl! So I eat a vegan diet 95% of the time. It can definitely be difficult. For me it’s more of a social curve than a self-control issue. For example, if I go to a friend’s house for dinner and they only are serving chicken, I will eat it. This weekend, I went to a BBQ, and they have black bean burger patties- so I had that! If a restaurant accidentally puts cheese on my salad, I won’t pitch a fit and make them redo it. When I have the choice, I choose to eat vegan because I like the way it makes my body feel. However, because it’s not for ethical reasons, I will eat animal products on occasion (especially when I go out to eat). For me, it’s a lot more about cutting the dairy and eggs out more than it is the meat. 

As for meals, I don’t feel like I really eat a traditional three meals a day. I always eat dinner, but I kind of snack throughout the day and eat tons of small meals. I am a big believer in eating when I am hungry and not eating when I am full. I eat chipotle a lot (corn tacos, black beans, lettuce, gauc) and I LOVE Amy’s microwavable meals (I eat the vegan mac & cheese 4+ times a week. I usually eat it with a side of fruit and kombucha). I also love protein bars, and I really love Nugo bars (I eat 1-2 every single day) and Kind bars. I love pastas, vegan pizza (it’s pretty easy to find at restaurants in NorCal), and Acai bowls. I eat bowls about 3-4 times a week, and I really love them! I eat vegan cereal quite a bit, especially for breakfast/late night snack, and I really like chocolate brown rice cereal (from Whole Foods) with almond milk. I also like fruit (banana w/ peanut butter or almond butter is a great snack- especially pre/post workout). I also like almonds, nuts, vegan icecream (ben & jerrys has some great ones), grapes, and cherries for snacks. I think it’s all about finding healthy options that you actually enjoy eating! I do not count calories or limit the amount of food I eat- and that is something I love about the vegan diet.

As for the food transition, I started around last summer. I made it my goal to eat a vegan meal once a day. Then slowly, I started eating 80% vegan, and then to 90% vegan. It definitely was over time. I am not sure if I will ever eat a 100% vegan diet, but I enjoy eating plant-based as often as I can. The transition was hard when I got to Mississippi. MS is not very vegan/health-food friendly whatsoever, and I had a very difficult time finding meals/snacks. Luckily there was a great vegan-friendly restaurant in town, and I had my own blender- so I made acai bowls quite a bit on my own. It is definitely SO much easier finding foods I love here in California. California definitely accommodates the vegan diet (like nobody looks at you crazy when you ask for salad without cheese or pasta without meat). 

I stopped drinking alcohol last August, and I did not start drinking again until about two weeks ago. For me, it was a very personal decision, and it was not necessarily a difficult one to make. I felt like alcohol was getting in the way of my priorities and I felt like it was not the best thing for my body, physically (I have severe hypoglycemia. I also would eat a ton of awful foods- like pizza- when I would drink. The next morning, I would lay in bed and do absolutely nothing). I wanted to spend my senior year focusing on my grades, friends/family, work, and getting a job post-grad. Those priorities were far more important to me than choosing to spend my weekend nights at the bar. I definitely don’t think alcohol is awful & evil, but it was something I chose to avoid for about ten months, and I am really glad I did. It allowed me to focus on my goals, priorities and health. When I cut alcohol out of my life for a period time, I really was able to improve my grades and my relationships. I also was able to workout more often and eat healthy. It’s all kind of a routine/habit, in my opinion. I get kind of in a cycle- whether it’s being really, really unhealthy (like I was freshman year when I gained around 20 pounds) or being really healthy (eating healthy, working out a few times a week, etc.). I was able to spend more time being productive- creating more content for my blog, starting my own photography business, applying to post-grad jobs every day, and learning new skills. I do not regret cutting out alcohol for my senior year. A lot of people thought I was crazy, but I needed that time to kind of reset and get my life together. I now have about one drink a week, and I do not feel like it’s getting in the way of the things that are important to me. 

I definitely am not always 100% healthy, but I do feel like I have made significant progress in my food choices, workout routine, and overall health. I believe in cheat days, and I only work out 2-3 times a week. Half of the fun in life is eating amazing foods and enjoying time with your friends/family! I think its always important to listen to your body. Nobody is perfect, and I would suggest focusing on making progress and setting realistic goals for yourself! Eating a healthier diet or getting in shape can take time, and you have to be patient with yourself!

Let me know if you have any additional questions! I hope that could help a little! Apologizes in advance that my answer was ridiculously long lol

[crimsonblackrose]

Eating in a foreign country can be difficult, especially with dietary restrictions. I don’t really have any other than being a wimp when it comes to spicy foods. I love to cook but at home in the country side with our tiny tourist grocery store there aren’t many options, especially options that won’t go bad before I use it all. As a result I probably haven’t been eating healthy. I mean I’ve got basics; pasta, bread, cereal, eggs, rice, peanut butter and jelly, but this is honestly the first time I’ve ever lived alone. In college I lived and worked in a Residential Hall so I ate most of my meals in the cafeteria. I didn’t cook often because I didn’t have my own kitchen or the right supplies to use the one in our common rooms. After college I lived with my Aunt and Uncle and cooked big meals for them and their kids. It’s really easy to not have to worry about food going bad when there’s a teenage boy in the house whose on every possible sports team offered at the school. Which puts me at the conundrum I’ve been at for over a year and still don’t think I’ve mastered. Which is what do you do when you’re living in the country side in another country with only the worlds smallest grocery store within walking distance?

Make a lot of mistakes

Waste a lot of food due to surprise mold

Scour the internet for recipes for single people

Eat a lot of bread

Fight with lazy days where you don’t want to go to the store

Look up translations of what things are

Substitute for what you actually have available

leftovers

Realize by the time you get home and the time you have to go to bed means your options for down time are doing something relaxing or spending the whole evening cooking.

The first time I went to the store I bought a lot of basics that all the households I grew up in always had on hand. Flour, spices, salt, sugar, and the worlds largest bag of rice. Sadly a lot of it got buggy before I could use it. It’s really disturbing to open up flour and see it moving.  Essentially the majority of people who live here drive to a grocery store further away and tourists who come in droves during the summer making the air smell of bbq are the majority of frequent shoppers at my local grocery store. They only tend to buy their weight in beer, soju, and meat. What the store has is limited and tends to be in bulk for families/groups on vacation. There’s not a lot of options of milk or cheese, not a big selection of vegetables and a lot of the produce is seasonal. Meaning I have to wait for the right season and stock up and then freeze it if I want some later.

The other big problem I have is that I’m one person and I don’t eat a lot and I kinda hate leftovers. During the school year I tend to eat a bowl of cereal, then lunch at school, which leaves only dinner as something that I have to be creative about. And thus I don’t go through food as quickly as I probably should. Plus in Korea pretty much everything molds before I have a chance to get to it or finish it. So instead of normal dairy milk 우유, I drink vegetable milk or soy milk, because it doesn’t go bad as quickly, I just have to be careful that it doesn’t get thick. I also freeze my bread and pop it in my toaster oven when I want to eat it, because I don’t go through bread quickly either. Eggs are difficult because I like having them on hand but I don’t use them nearly as fast as I need to and I’m not a huge fan of eggs on their own.

Despite all of this I have figured some things out. I’ve pretty much given up on vegetables at this point, other than carrots and cherry tomatoes, my grocery store sells most veggies in bulk. But hot dogs are easy, so is peanut butter and jelly or sweet pre-made curry with rice. I’ve figured out my favorite instant noodles, and have become a pro at basic pasta, salmon patties, and corn fritters.

During camp season (two weeks of summer and two weeks of winter) my basic cooking skills have to get level up beyond laziness. The cafeteria at school closes for break leaving me with an additional meal I have to figure out. A friend suggested a meal planning service in Seoul, that all their food is vegan. They’re called Sprout. You just select what you want by Friday, confirm your order via e-mail and then go to pick it up on Seoul.

Easy right? Well….

The first time I ordered through them it was a nightmare. I talked to the foreign teacher at the middle school whose diet is more restrictive than mine since they’re pescatarian and decided to put an order in for both of us. After all it had a lot of food I hadn’t had since my Aunt wanted to do a detox. Things like chia seeds, quinoa, and millet. With the combination of my order and the other teachers’ it came out to 7 days worth of food. Here’s where things got complicated.  I decided to pick up the food in person, at their shop. Their hours for pick up at the time were only on Sunday or Monday night from 6-8pm. As a person who likes to be in bed before ten when I have work the following morning neither of these options put me at ease. But I did it. I met up with a friend on Sunday, prepared with a backpack and an unwavering belief that I am strong and can carry ridiculous amounts of groceries.

It was dumb. 7 days worth of food is not something that you can carry easily, especially if you’re foolish and go shopping and fill up your backpack before you even get to the store. Even more so if you have to lug 7 days worth of meals (plus extra because they were nice and threw in some free meals) over an hour home through trains in plastic bags.There was no comfortable way to carry the bags. It got to the point where I boarded the ITX home completely embarrassed from the angry red marks all over my arms and the rash looking broken capillaries from all the blood vessels that had busted under the skin. I’ll spare you the photo I took. For over a week my forearms were bruised and spotty which isn’t a good spot to be bruised when your students, small children, are constantly grabbing your arms to get your attention

Thankfully now they’ve changed it up a bit. They now have a company that for about $8 will ship the food anywhere in Korea and it will arrive either on Tuesday or Wednesday. Which is what I did this year for winter camp. (Especially since my apartment is being remodeled and I can no longer just cross the parking lot to get to my lunch.)

What all did I end up ordering? Every week they change-up their menu. Which is great because it’d get super boring if they didn’t. For my first round I got Tomato and Basil Chickpea Stew, Chickpea Koram Curry over brown rice, lentil and vegetable casserole with lemon and thyme, smoky lentil stew, white bean and garlic rosemary stew, lemon garlic brown rice lentil soup, Thai vegetable curry bowl, quinoa burrito bowl and chopped vegetable salad with an Italian vinaigrette. Those were what I ate for lunch and dinner for summer camp. I loved all of it except for the Thai vegetable curry bowl which was too spicy for me that I ended up giving to my coworker.

I also ordered breakfast which were vanilla chai chia pudding, cinnamon millet breakfast bowls with nuts, seeds, and raisins, dark chocolate millet breakfast bowl with nuts and seeds and shredded coconut, and a strawberry chia pudding. My coworker and I didn’t like these. There’s something about chia pudding first thing in the morning that my brain can’t comprehend. I wasted so much time trying to sleepily chew the millions of tiny seeds that it just go ridiculous. And the dark chocolate millet breakfast bowl was intensely chocolately but not sweet, it was too much. I ended up dumping them into my blender with fruit and milk and drinking them like smoothies.

Snack and dessert wise I ordered millet patties and carrot cake cupcake with cashew cream cheese, coconut fudge brownies, coconut  cream cheesecake pie with chocolate drizzle and a reeces pieces peanut butter pie. The last two of which I left frozen and didn’t really defrost before eating but still really enjoyed. But out of all of them the carrot cake was utterly amazing.

This time I ordered much less. I had learned from previous experience that their breakfasts are just not my thing. Instead I ordered a ton of their lentil stews because I know those are what I love. They arrived in the middle of the afternoon at my school and I ran down to pick up the cooler. It wasn’t particularly clean, I think one of the desserts I decided to try melted (I now know why they’re frozen) and honey got over all the containers, but it’s nice not having to worry about lunch.

It can get a little pricy, about equal to eating out for every meal, but it’s also pre-made healthy vegan food delivered straight to your door. So I don’t mind ordering every once in a while. It means I’m not just surviving off of tuna mayo triangle kimbap for lunch all the time.

  Sprout Eating in a foreign country can be difficult, especially with dietary restrictions. I don't really have any other than being a wimp when it comes to spicy foods.

[howellrichard]

How to Stock Your Freezer for Easy Vegan Meals

Hiya Gorgeous!

Ahhh, the fabulous freezer. It’s one of the most misused and underappreciated tools in our kitchens. If your freezer could talk, it would tell you that it is has bigger aspirations than being the land of ice cream, TV dinners and forgotten mystery food.

Your freezer can be a haven for the healthy, long-lasting goodies you need to create easy vegan meals—meals that nourish your body and delight your taste buds. Learning what kinds of foods to freeze, as well as how to properly prep and store them, completely transformed how I use my freezer. And today I’m gonna help you do the same!

But first, grab your Ultimate Vegan Pantry Staples Checklist!

We’re about to talk all things frozen food, but a well-stocked pantry is another key ingredient for easy vegan meals. Grab this free checklist to start building your dream pantry today!

Now, without further ado, let’s take a peek inside my freezer!

7 Freezer Staples for Easy Vegan Meals

1. Fruit

Berries, mango, bananas, pineapple… oh my! Frozen fruit is a staple for me because it’s easy to keep on hand and has lots of different uses. Plus, it’s a great way to eat more in-season fruit. For example, I like to freeze a bunch of fresh blueberries in the summer to have at-the-ready when the colder months roll around.

Here are a few frozen fruit pointers:

Save money at the grocery store by buying the larger bags of frozen fruit, which are often cheaper per ounce. Since fruit lasts so long in the freezer, stocking up is a no-brainer!

If you have fresh fruit that’s about to go bad, wash and prep it before putting it in a reusable baggie in the freezer. Chop all bigger fruit (mango, bananas, etc.) for easier blending or defrosting. Make sure to peel your bananas before freezing.

Green smoothies are one of my go-to easy vegan meals. Toss frozen fruit right in the blender with seeds, nut butters, greens and plant-based milk, then blend to creamy perfection! This Peachy Green smoothie is one of my personal faves from Crazy Sexy Juice.

Plan ahead for breakfast by moving a portion of frozen berries from the freezer to the fridge the night before. Use it as a sweet topping for your morning oatmeal or nondairy yogurt.

You can use frozen fruit in baking, too! Try this Mixed Berry Crisp from my Test Kitchen Tuesday series—just give the blueberries and raspberries some time to defrost before you start cooking.

Most fruit can be frozen for 2-6 months, depending on the variety. If you see freezer burn, that’s usually sign it’s time to discard!

2. Leafy greens

You know I’ve got dark leafies squirreled away wherever I can keep ‘em! Pick up pre-chopped and frozen spinach, kale and collards at the store for tossing in sauces, soups, stews, casseroles and grain/pasta bowls. Or make this delish plant-based Spinach Artichoke Dip for your next movie night… YUM!

And those fresh greens languishing in your veggie drawer in the fridge? Give them new life by washing and chopping them, throwing them in a reusable bag, then tossing them in the freezer to be used later for green smoothies. I’d steer clear of freezing lettuce for salads, though, because the thawed greens won’t be crisp anymore. You can keep most greens in the freezer for 10-12 months.

3. Sprouted whole grain bread

I know that just seeing the word “bread” might make you break into a cold sweat because of all the mixed messages out there about carbs. But I’m here to tell you that it can be part of a healthy, gut-friendly diet (read more about why I love grains here). I usually stick with sprouted, whole grain bread because it contains more vitamins and minerals than your standard processed white bread. Plus, it’s easier to digest and a lot more satisfying!

My favorite sprouted whole grain bread is Ezekiel, which you can find already frozen in many stores. You can make easy vegan meals in a snap by grabbing a couple slices from the freezer and popping them in the toaster. Top ‘em with avocado, crushed red pepper and hemp seeds for breakfast. Or make a hearty sandwich for lunch with Save the Tuna Salad, tomatoes, lettuce and mustard.

Most store-bought bread stays good in the freezer for 3-5 months, and I use the same guidelines for homemade bread. Just make sure to label it so you can check the date when in doubt!

4. Veggie burgers

I always keep veggie burgers in my freezer because they’re so versatile. Top a salad or grain bowl, roll into a burrito, press on a panini or pile high on a bun with all the fixins—so many scrumptious (and simple!) possibilities.

If you’re buying burgers at the store, look for options with minimal ingredients. Also keep an eye on the salt, saturated fat and additives, which can be high in prepared foods. I love the frozen veggie burgers from Hilary’s and Sunshine Burgers!

Or make your own, like these Black Bean and Roasted Sweet Potato Burgers from Crazy Sexy Kitchen. Freeze them in a single layer or stack with parchment paper between each patty to prevent them from sticking together. Homemade burgers are usually good in the freezer for up to 2 months!

5. Cooked whole grains and beans

Whole grains and beans are staples in a healthy, plant-based diet. And while you can usually find that stuff pre-made (canned beans for example), the homemade varieties are extra delicious. But you might not always have the time to cook up a batch of chickpeas or brown rice for dinner at the end of a long day. Luckily, they can be cooked in bulk and stored in the freezer for next week’s (or month’s!) easy vegan meals.

Try these pro tips for freezing grains and beans:

Spoon single portions (or however many you’ll use for a meal if you’re cooking for others) of grains and beans into silicone or other eco-friendly baggies.

Stack bags on top of each other in the freezer to save space. If you’re putting them on a wire shelf, lay down a piece of parchment paper first to keep your grains and beans from settling in the cracks.

Grains and beans keep well in the freezer for up to 2 months.

6. Mixed veggies

Some days, you just don’t wanna chop. Ya feel me? And those are often the same days when you really need a hearty, comforting meal that would normally require a lot of prep. That’s when frozen veggie mixes really shine!

You can usually find good combos in the freezer section of the grocery store. I always keep some mixes with mushrooms, bell peppers, carrots, onions and broccoli on hand for stir fries. Just sauté them with some organic, non-GMO tofu and sauce, and you’re good to go! You can even use a pre-made sauce in a pinch. Just avoid anything with artificial ingredients, added sugars or animal products, and keep an eye on the amount of sodium per serving (anything greater than 400 mg per serving is considered a high-sodium food).

Sure, frozen veggies probably aren’t as cost-effective as buying and chopping fresh produce, but shortcuts like these can be life-savers on nutty days. And it’s ok to take shortcuts sometimes, toots. Knowing when and how to do that is part of taking care of your sweet self!

7. Complete meals

Is it just me, or is the best kind of meal one that’s already done?! When I have extra time or am feeling inspired in the kitchen, I seize the opportunity and make big batches of soups, stews, casseroles, etc. to freeze and eat later.

For example, one of my favorite easy vegan meals is this 1-Pot Lentil, Potato and Spinach Soup from my Test Kitchen Tuesday series. It’s filling, loaded with plant-powered nutrition and super simple to make. I usually make a double batch and freeze the second half in individual portions for up to 2 months. Easy peasy!

Here are some more ideas for cooking and storing complete vegan freezer meals:

Before making a lasagna or casserole that you intend to freeze, line the baking pan with parchment paper. Once it’s frozen, you can simply lift the food out of the pan and transfer it to an airtight container or freezer bag.

Pour individual portions of soups and stews into muffin tins and put them in the freezer for several hours. Once frozen, pop ‘em out of the tins and store in freezer-safe containers or bags. They’ll defrost much faster that way!

A few days before you’re ready to eat your homemade frozen meals, move them to the refrigerator to defrost. If you don’t remember to do that in advance, you can also defrost on low heat in the oven or on the stovetop.

Mmmm… I’m over here drooling just thinking about all the delicious, easy vegan meals you’re gonna create with your fully stocked freezer. And if you want to take your kitchen game to a new level, don’t forget to grab your free pantry checklist here!

Your turn: What’s your favorite freezer staple? Let me know in the comments below!

Peace & freezer foodies,

The post How to Stock Your Freezer for Easy Vegan Meals appeared first on KrisCarr.com.

[werresnutrition]

My Two-Week Vegan Test Drive

*Disclaimer: I’ve been eating honey, which is technically not vegan, throughout the two weeks.

After watching What the Health two weeks ago, I was totally totally disgusted by meat. I certainly don’t agree with everything they said, or even a lot of what they said, but I’ve always known the meat industry in this country was pretty awful, so I decided not to eat meat for a while. Then I thought why not take it a step further and go totally vegan, just for a two-week trial run and see how it goes. I kind of decided this about 11am, after I’d already had a vegan breakfast, but I didn’t take my weight or have time to get any blood work done. I emailed my amazing sister-in-law (She and my brother-in-law were totally vegan for a while and now try to eat vegan at least when they’re home and cooking for themselves.) to get some recipes and tips, and she went above and beyond what I was expecting with a ton of recipes, great advice, and some of her favorite vegan blogs to follow (I will include this information at the bottom of the blog.).

A lot of people think they’ll be “starving” if they follow a vegan diet, and I expected to be more hungry than normal, but I wasn’t at all! I was a little hungry when I got home from work, which I usually am, so I had a handful of pistachios before going to the gym, but I never felt hungry or deprived at all yesterday.

A lot of people also expect to experience more gas and bloating with all the added vegetables and beans, but I did not experience a difference during my first day. 

July 13, 2017

Day 1:

Breakfast: Plain soy yogurt with fresh blueberries, hemp hearts, and a drizzle of honey; gala apple

Lunch: Vegan bowl with quinoa flour rotini, salsa, half an avocado, half an orange bell pepper, and about ¼ cup salsa

Dinner: Vegan bowl with brown rice, black beans, garbanzo beans, broccoli, green beans, and artichoke salad with a couple of tablespoons of the oil from the salad is in

July 14, 2017

Day 2:

I weighed myself this morning at was at 120 (with clothes). Will do the same at the end of the two weeks. Blood pressure around 9am was 97/66

Breakfast: Plain soy yogurt with fresh blueberries, chia seeds, and a drizzle of honey, gala apple

**One of my clients brought in a back of salty snacks because she thought she was getting cheddar flavored, turns out it was jalapeno cheddar, so she brought them to me because she knows I love hot foods, and she hates them. I can’t eat them because of the dairy in the ingredients :( **

Lunch: Vegan bowl with brown rice, half an avocado, salsa, black beans, and half an orange bell pepper

Dinner: Cheese-less pizza! It’s not as bad as it sounds - it’s actually quite good! I ordered traditional crust with pineapple, and the waitress didn’t even look at me funny when I ordered it without cheese, which I had totally prepared myself for. I had to say no to my fiance’s birthday cake when we went back to his parents’ house to celebrate his birthday :(

July 15, 2017 (Fiance’s Birthday!!!)

Day 3:

Breakfast: Larabar after the gym

Snack: Handful of pistachios

Lunch: Benitos and salsa - not the healthiest, but nothing sounded good, and I was bummed about being vegan and not being able to eat a piece of birthday cake

Dinner: Vegan salad from Cheesecake Factory (well, about ¼ of it - it’s huge!!)

July 16, 2017

Day 4:

Breakfast: Vegan biscuits and gravy

I used my recipe for 2-ingredient biscuits, which calls for self-rising flour and heavy cream, but I subbed cashew milk. They didn’t turn out as well as when I’d used heavy cream, but they were fine with the gravy. I used my normal gravy recipe but subbed cashew milk for regular milk and used Morning Star sausage patties the I ran through the food processor to crumble them. After looking at the package, they patties were made with egg whites, so again, not 100% vegan TECHNICALLY, but for my purpose of doing it, I figured I could get away with it.

Lunch: Peanut butter sandwich, handful of almonds, and a Larabar

Dinner: More Cheesecake Factory salad and some pretzels

July 17, 2017

Day 5:

Breakfast: Smoothie with half an avocado, ½ cup blueberries, ½ cup coconut milk, and half a scoop of vanilla protein powder; gala apple

Lunch: Leftover vegan biscuits and gravy and some home grown grape tomatoes :)

After work snack (about 5pm): pretzels and salsa (yeah I know it’s a weird combo) and some almonds

Dinner: Yet again more Cheesecake Factory salad; this time I added more garbanzo beans and balsamic vinegar; coconut ice cream bar for dessert

July 18, 2017

Day 6:

Breakfast: Plain soy yogurt, old fashioned oats, honey, and blueberries; gala apple

Lunch: The last of my Cheesecake Factory salad (finally!) and some pistachios

After gym snack: about a cup of almond milk with about 1/3 scoop of vanilla protein powder

Dinner: Lentil tacos made from the recipe my SIL shared with me (recipe link below)

http://www.isachandra.com/2011/05/ancho-lentil-tacos/

July 19, 2017

Day 7:

Breakfast: Avocado, blueberry, almond milk, and vanilla protein powder smoothie; gala apple

Lunch: Vegetarian burrito from Q’doba (flour tortilla, brown rice, black and pinto beans, roasted chile cord, salsa roja, guacamole, and shredded lettuce)

After work snack: Black pepper pea crisps

Dinner: Vegan broccoli “cheese” casserole (recipe link below)

http://www.connoisseurusveg.com/vegan-broccoli-cheese-casserole/

Dessert: Vegan cookie dough for one (recipe link below; you can also use agave nectar instead of maple syrup; I used almond flour instead of all purpose flour, and it tasted like and had a similar texture to those Neapolitan coconut slice candy bars - yum! I left out the chocolate chips because I didn’t have any vegan chips)

http://theliveinkitchen.com/vegan-cookie-dough-one/

July 20, 2017

Day 8:

Breakfast: The last of my vegan biscuits and gravy; gala apple

Lunch: Salad made with red leaf lettuce, Romain lettuce, green cabbage, garbanzo beans, and balsamic vinegar

Dinner: Lentil taco salad (just used leftovers from dinner on the 18th and piled some lentils on top some Romain lettuce and topped it with salsa)

July 21, 2017

Day 9:

Breakfast: Blueberries, two lemon date protein balls, and a gala apple

Lunch: Leftover broccoli casserole

After work snack: Snapea crisps, pistachios

Dinner: Half of a small vegan pizza from Papa John’s (traditional crust, no cheese) with jalapenos and extra sauce (was also excited that I got to eat the garlic sauce too - I always thought it was garlic butter, but no, not butter, just dipping sauce! Yay! It’s the small victories in life….)

July 22, 2017

Day 10:

Breakfast: Coconut cream pie Larabar after the gym

Brunch: Leftover half of my small vegan pizza from Papa John’s and a chocolate cashew milk ice cream bar

Afternoon snack: Snapea crisps

Late dinner: Bean and rice tostada from Roscoe’s tacos; a couple of handfuls of Frosted Flakes

July 23, 2017

Day 11:

Breakfast: Bowl of Frosted Flakes with almond milk

After church snack: A handful of veggie pretzels

Late lunch: Grilled Portobello cap topped with avocado, chopped red and green bell peppers, fresh basil, and salt and pepper; Bush’s Grillin’ Beans; pineapple and watermelon

Dinner: I was still fairly full from our late lunch, so I snacked on more watermelon and pineapple and some veggie pretzels

July 24, 2017

Day 12:

Breakfast: Plain coconut yogurt, old fashioned oats, and blueberries; gala apple

Lunch: Leftover Grillin’ beans and Portobello cap from yesterday’s late lunch

Dinner: Greek salad from Oaken Barrel (asked for no feta; lettuce, kalamata olives, tomatoes, cucumbers with pita and vinaigrette) and a bowl of black bean soup

July 25, 2017

Day 13:

Breakfast: Avocado, blueberry, and coconut milk smoothie

Lunch: The rest of the Grillin’ beans with red and green bell peppers, cucumbers, and cauliflower

After work snack: Pistachios

Dinner: Lentil taco (leftovers from last week - gluten-free shell, guacamole, lettuce)

July 26, 2017

Day 14:

Breakfast: Gala apple and two lemon date protein balls

Weight: 119 with clothes

Lunch: Vegetarian burrito from Q’doba (flour tortilla, brown rice, black and pinto beans, roasted chile cord, salsa roja, guacamole, and shredded lettuce)

Blood pressure: 96/41

After work snack: tablespoonful of peanut butter; snapea crisps

Dinner: Homemade vegan vegetable soup (vegetable broth, V8 spicy tomato juice, cabbage, yellow squash from my grandma’s garden, seeded jalapenos from my friend’s dad’s garden, and green beans from my garden)

First day off of vegan diet: A huge piece of cake my *future* mother-in-law made for my fiance’s birthday that I’d frozen for this very day :) I didn’t even wait for it to completely thaw, and it was DELICIOUS!

My response to What the Health‘s claim that vegan is the only way to go is this: yes, a vegan diet is healthy because mostly you can only eat plant-based whole foods. You are very limited in snacks because so many traditional snack food contains dairy and/or eggs. A lot of desserts and breakfast pastries are also a no-no on a vegan diet, so there go a ton of calories a lot of non-vegans are getting on a daily basis. Therefore a person on a non-vegan diet who then makes a lifestyle change to become a vegan is very likely to drop weight as he or she will be cutting a lot of calories because their diet will be limited. The person will also likely have better blood work results and feel much healthier 1. Because he or she will be getting more vitamins and minerals because they will likely have to increase their intake of fruits and vegetables, 2. Because that person will end up having to switch out a lot of processed foods for whole foods,  and 3. Because he or she will likely lose weight.

My final thoughts on my two-week vegan test drive are that a vegan diet is totally doable, but it definitely has its challenges, especially when out to eat or eating at a relative/friend’s house. I never felt more hungry than I normally do, and I felt the same during and after my workouts. I also never experienced a difference in bloating/gas during the vegan test drive. I did not experience a significant weight change or notice a difference in my blood pressure (I’ve been monitoring it throughout the two weeks but not always recording it).

While it is a doable diet, it needs to be done right, and those following a vegan diet, especially strictly, need to make sure they are getting all the vitamins and minerals that are essential to our health. It is very important to learn which veggies, legumes, and grains, when mixed together, provide a complete source of protein, and sometimes it may be necessary to supplement with protein and/or certain vitamins (including B12). It is AMAZING how many processed foods and snacks are made with some form of dairy. I had to say no to a lot of my favorite snacks, even chocolate, because of their ingredients.

For me personally, I can see how it would be hard to follow a strict vegan diet for an extended period of time. I struggled with cravings for ice cream and my favorite snack foods that were out of my diet because of dairy. The cravings were worst when I was hungry and/or bored, and I also think my brain was telling me I wanted these foods because I knew I couldn’t have them. My fiance is not into going vegan, and we eat with his parents (also not vegan) a few times a month, and it would just be too difficult and not worth it to me (I don’t have any religious beliefs that restrict what I can eat) to permanently become a strict vegan. That being said, I will likely maintain a mostly vegetarian diet, as I’ve never been a huge fan of meat, and after What the Health, I’m even less of a fan. I will still make some of my favorite vegan dishes just because I like them, but I won’t be strict about it. Plus I’m really excited to dig into that piece of my fiance’s birthday cake that I stuck in the freezer for myself when my two-week test drive was over!

Think positive, stay active, and smile. -A