NYC Vegan
Product Review: Emmy’s Organics
So our current obsession at work are raw macaroons by Emmy’s Organics.
Like, ZOMG.
Based in Ithaca, NY (where I visited a few weeks ago), Emmy’s Organics rocks and rolls and retails around the country.
We got the coconut vanilla (organic raw shredded coconut, organic raw agave nectar, non-gmo almond flour, organic raw coconut oil, fair trade vanilla flavor (alcohol-free), raw vanilla bean, himalayan crystal salt) and dark cacao (organic raw shredded coconut, organic raw agave nectar, organic raw cacao powder, non-gmo almond flour, organic raw coconut oil, fair trade vanilla flavor (alcohol-free), himalayan crystal salt). At 50 calories a macaroon and only one gram of sugar each, there is no guilt in eating the bag of three!
SNACK TIME IS THE BEST TIME.
EAT IT.
Coconut Milk Rice with Blistered Coconut Chickpeas
For the rice:
Dump about 1c rice, 1 can of coconut milk and 1c water into your rice cooker. Add a dash of some spices. I used saffron salt, garam masala, curry and cumin. Let it cook. If rice comes out hard - just put in some more milk and let it cook some more. Keep an eye on it but this usually works for me! I even used brown rice.
For the chickpeas:
For once, I made my own chickpeas rather than using canned - I mean, I already was using a can re. the coconut milk and I had chickpeas on hand. For this you must soak chickpeas overnight and boil for 1.5 - 2 hours the next day - I think I did 1.5 hours, although the package said 2. They turned out fine to me but probably softer the other way.
When the chickpeas are almost done cooking, heat a .5tbsp coconut oil in a skillet. Add a sliced onion and sautee on low heat with a good amount of salt. Add in the chickpeas with some pepper and cook in the skillet for about twenty minutes. Add in a touch of tahini for some extra flavor towards the end of cooking - gave my dish a yummy kick- and some spinach for those dashes of green. When it smells too good to bear and the chickpeas are a bit blistered, it’s done.
Usually I would mix the flavors together, but I ate the rice and chickpeas apart for this meal. It was delicious!
Tomorrow I’ll either finish this dish for dinner (unless I bring it for lunch tomorrow which is totally possible even though I already have black rice stirfry in the fridge), or make…gnocchi? Mac and cheerze? A tofu pup? Possibilities!
Coconut-Mango-Avocado Quinoa Collard Wraps
This is probably one of my favourite things I’ve ever made. So tasty and tropical - perfect for this awkward winter we’ve been having.
You will need:
1 cup cooked quinoa
1 chopped onion
1 avocado
~1 cup sliced mango
1 tbsp coconut oil
salt . adobo . pepper to taste
1 collard - cut
You will do:
1. Cook quinoa. If you’re vegan you should know how to do this. C’mon kids.
2. While the quinoa is cooking, sautee the chopped onion in coconut oil.
3. Add mango about four minutes in, then dump in quinoa. Mix well, keeping on medium heat.
4. Add spices to taste.
5. Mash in avocado and combine well.
6. Dump mixture in collard, put Valentina on it and munch.
Tonight I’m thinking sesame asparagus / eggplant / kale over quinoa/bulgur mix.
Can you make kale wraps, do you think? Maybe kale pinwheels?
