June 8, 2011 § Leave a comment
I spent Memorial weekend in Fort Collins, Colorado. After my friend picked me up, we were both hungry. I only had an energy bar and some over priced rice crackers from the airport. I needed a good meal. As a lifelong vegetarian, I didn’t know what to expect from Fort Collins. I was excited to find out.
Tasty Harmony is not a pretentious organic vegetarian restaurant that it would be if it was in Los Angeles. It’s inviting and not over the top friendly, which I find creepy. They’re there to serve good food. The menu is diverse and provides a large drink menu, from teas, smoothies to local beers.
I ordered the Kentucky Fried Freedom, $13 “Battered and pan fried mock chicken, mashed potatoes and gravy, black eye peas and garlicky greens.” It was delicious! The prices are higher than I expected, but their portions are big enough for two.
My friend ordered the Nachos de Ynez, $10.50 “Layers of our homemade cashew cheese, black beans, guacamole, vegan sour cream and salsa piled on top of corn chips.” They tasted just like nachos, not vegan nachos, which is great!
Then, we proceeded to dessert. My friend and the waiter boasted about their desserts so I was excited to try them.
I ordered the raw strawberry cheesecake, $7.50. It had a strange grainy texture that I expected from a vegan cheesecake. So, I was disappointed after having an amazing non-vegan tasting meal.
My friend ordered the Peanut Butter Chocolate Pie, $6.95. I still dream about this pie. It was smooth and creamy with the right amount of everything. I was so close to licking the plate. If you don’t come here for the food, you should come here for this!
June 1, 2011 § 3 Comments
My friend moved to Fort Collins, Colorado last year and I went to visit over the weekend. It was filled with fun and of course, delicious food. (I’ll go into more details later. For now, let’s focus on this salad.) Not only is quinoa delicious, it’s actually nutritious and easy to make.
Why it’s nutritious
“When NASA scientists were searching decades ago for an ideal food for long-term human space missions, they came across an Andean plant called quinoa. With an exceptional balance of amino acids, quinoa, they declared, is virtually unrivaled in the plant or animal kingdom for its life-sustaining nutrients.”– New York Times (an article about the origins of quinoa and current dilemma in Bolivia)
Quinoa has a chewy texture with a nutty flavor. It’s often mistaken for a grain, but it’s actually related to beets and spinach. The textures and flavors worked well and it’s easy to adapt your favorite nuts and fruits to this dish. We made it for dinner and savored every bite.
Give quinoa a try! You will be pleasantly surprised. 🙂
- 1 cup of quinoa
- 2 cups of vegetable broth
- 1 tbsp of olive oil
- ~2 loose cups of chopped spinach
- 1/4 cup of cranberries
- 1/4 cup of currants
- 1/4 cup of azuki beans (unsweetened)
- 2 tbsp almond slices
- 2 small garlic cloves
- juice from 1/2 lemon (~2 tbsp)
- 2 tsp of maple syrup or agave
- 1/4 tsp of cayenne pepper
- salt and pepper to taste
Step 1: boil quinoa with vegetable broth (your package should come with instructions or follow this great video)
Step 2: in a bowl, add in all your ingredients in order listed and mix