Rehoboth Beach Vegan Whirlwind

Three Days to hit all of the good spots

Every summer we make a trip to Rehoboth Beach for a Board meeting that Aaron is required to attend. On the “way” there and back, we stop at his parents’ house on the New Jersey Shore where the dogs take there own little vacation. This year is no exception. We packed up the Tiguan and headed east. I always have to get a bit creative with vegan eats while we visit these beach towns. They aren’t known for being particularly vegan friendly. I think I do a pretty good job of keeping everyone fed and happy.

As soon as arriving, I always check  Happy Cow just to see what’s around. A restaurant that has never popped up made a surprise appearance. I never know if they added a few vegan options or if they were an undiscovered vegan gem. We headed over to “The Cultured Pearl” and enjoyed some vegan teriyaki bowls with edamame, and ginger salad.

‘The next day we ran into a minor challenge. None of the breakfast restaurants open until 8:00 or 8:30 and Freddie wakes up around 6:00. What do you do with a hungry toddler for two hours? We occupied him the best that we could. And showed up for breakfast with a very cranky Little Man at 8:00.

We have been going to a breakfast/lunch place and juice bar for several years. They always have something that the whole family can enjoy. This place is called “Green Man”.

We order two smoothies and “The Curious George” for Freddie. It is a peanut butter and banana sandwich (we asked them to hold the honey). It comes with more bananas and yellow raisins. I had the Peachy Green Smoothie and he had the Vegan Beast. In the past I have gotten the tofu scramble. It’s good, but I wasn’t feeling a heavy breakfast today.

Green man Juice Bar and Bistro

Around 11:00, my tummy was starting to talk to me. We stopped at a health food store that also appeared on the Happy Cow Ap called “Good News Natural”. We got supplies for snacks and Freddie breakfast foods. We also got some veggie milk for coffee. I had some chickpea salad and plantain chips as a snack to tide me over until lunch. Freddie ate one of his favorite Lemon Poppyseed cookies from The Alternative Baking Co.

Chickpea Salad with Plantain Chips

We tend to eat lunch on the later side, so at around 1:30, we started to make our way over to “Arena’s Deli”. It’s mostly a sandwich shop with a few salads and of course a beachy drink or six. I got a salad wrap with hummus (making sure to have them leave the cheese off). Freddie just had a few tater tots. I think he was still full from the cookie.

Dinner was a work affair. The hotel puts together a backyard picnic and has the usual grilled meats and mayo salads. We just had a veggie burger and some watermelon. It was a decent dinner.

The next morning I found this stand right off of the boardwalk that makes green smoothies, oatmeal and açaí bowls. Jackpot! It was pretty awesome.

Dreamers Smoothie Stop

Of course we have been occupying ourselves with plenty of beach time. We’ve also been visiting a lot of the local shops along the main drag. Our favorite so far has been “Browseabout Books”. We grabbed a few items for beach reading and played with every toy that they had.

Browse About Books

I would be remiss to not mention “Dogfish Head Brewery and/or Restaurant” when talking about Rehoboth. The last time we were here, the vegan eats there were a bit limited, but now….They have the Beyond Burger! What a delightful surprise! I ordered mine Cali Style (hold the cheese obvi). I also had a beer called Dragon YumYums which was designed in part by The Flaming Lips.

Cali Style Beyond Burger

Aaron suggested a place for dinner called “Stingray”. It was super close to “The Cultured Pearl” and boy was it tasty. It’s Asian inspired and the food was surprisingly tasty. I think the waiter didn’t know how to handle Freddie and seemed to be terrified of small children, but he kept trying to give us free stuff. No complaints here Mister. We had some miso soup, salad, dumplings, edamame hummus, crispy wonton chips, and General Tso’s Cauliflower. All of this was accompanied by a tall glass of wine.

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I can’t leave out the amazing hotel where we stayed. Thanks Boardwalk Plaza! They hosted Aaron’s board meeting and kept us organized the whole time. Emro and Peanut (the two tropical birds that live in the lobby fascinated Freddie and kept us entertained constantly.

Chickpea Scramble on Toast

Beans on Toast to fill your belly at breakfast

Sometimes you just want a hot, filling breakfast. Something that really fills you up and keeps you happy until lunchtime. Beans on toast is a classic combo especially in UK and it is definitely one of my favorite breakfasts. This version with chickpeas is not traditional at all, but is Oh-So-Good.

It slightly reminds me of scrambled eggs on toast, but so much better and healthier. Make the whole recipe on the weekend and add to toast throughout the week to save time in the morning.

Chickpea on Toast with tahini drizzle with tomato slices

Chickpea Scramble:

  • 1 red onion cut into large cubes
  • 2 Tbps olive oil
  • 3 cups cooked chickpeas (2 cans)
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 tsp turmeric
  • 3 cloves garlic
  • handful of baby spinach
  • juice of 1/2 a lemon
  • 2 slices of toast (I like Ezekiel bread,but whatever floats your boat)

Sauté the red onion in 1 Tbsp of olive oil until translucent. Add the chickpeas, salt, pepper, and turmeric and heat through. Use a sturdy fork or potato masher to smash the chickpeas until no whole chickpeas remain.

Push the chickpeas off to the side of the skillet and add the other tablespoon of oil to the empty space. Sauté the garlic in the oil for about 30 seconds. Add the handful of spinach and cook until wilted. Turn off heat and squeeze the lemon juice into the skillet. Stir everything up. Serve spread on toast, over home fries, or maybe even in a tortilla. Use your imagination.

I like it on toast with a drizzle of tahini and tomato slices as you can see pictured above.

June Baby Smoothie

Freddie’s second birthday is coming up and I’m starting to reminisce about what I was doing during the month of June these past two years. Since I’m so food-centric, I always remember what I was eating or making in the kitchen. At this time of year, I get a sudden mood bump when the weather starts to get warm and Farmers’ Markets start to open. More fresh produce available everywhere.

I remember when I was pregnant and Aaron would go to the Farmers’ Market in front of his office and bring me home pints of berries. The raspberry bushes in our yard start to produce the first fruits of year. I would stuff my face with berries and not even attempt to save room for non-berry food.

Last year, Freddie was just starting to eat larger varieties of food and I remember giving him his first blueberries. Of course, he took after me and began to consume every blueberry in sight. We started referring to them as “bluebs”. Scenes of the girl in Willie Wonka swelling up into a giant blueberry and being rolled away by Oompah Lumpahs would flash through my mind.

This year, since we have had so much luck with smoothies, I have begun blending our favorite berry into our morning smoothie. I must say that this tasty concoction hits the spot and keeps me full well into the morning.

I hope that this June Baby Smoothie makes it into your repertoire and has you waxing romantic about June’s past during breakfast.

June Baby Smoothie

Ingredients:

  • 1 1/2 cups of water
  • 1/4 cup rolled oats
  • 1 cup fresh or frozen blueberries
  • 1 frozen banana
  • 1 tablespoon chia seeds
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond butter
  • one large handful of spinach
  • 1 cup ice (optional)

Ingredients for June Baby Smoothie

Place everything in the blender. I prefer to add them to blender in the order that I have listed the ingredients. Ice is optional. Use if you like a super cold smoothie. I only add it when it is super hot outside.

The June Baby and His Smoothie

 

Sweet Potato Pie in the Sky

Now I love a good smoothie, but it’s the middle of March and the thought of blending up an icy concoction gives me the literal shivers. It better be a really damn good smoothie for the chill to be worth it.

Enter the child approved Sweet Potato Pie Smoothie. Freddie drinks these down like water. We usually split one, but sometimes I have to blend up two. It has warming spices and it helps to increase your daily antioxidant intake. It also brings back cozy memories of the holidays.

I got the idea for this from from a new Amazon cookbook find.

Sweet Potato Soul by Jenne Claiborne

The recipe in the book is good, but I tweaked it a bit to make it more to our liking. I do enjoy that someone else shares my affinity for sweet potatoes.

Our friends enjoying a little bit of smoothie
I know. Ridiculous…

Sweet Potato Pie Smoothie

Ingredients:

  • 1 cup roasted sweet potato
  • 1 cup nondairy milk (I use almond or soy)
  • 1 banana (it can be frozen if you are the plan ahead kind of person)
  • 1 tablespoon ground flaxseed
  • 2-3 medjool dates (soaked in hot water for 10 minutes if you aren’t using a high speed blender)
  • 1 teaspoon pumpkin pie spice
  • 3-4 ice cubes

Place all ingredients in a blender and blend.

 

 

Vegan Apple Pie

During our Thanksgiving dinner, Freddie ate nothing but the apple pie. I don’t know if it was too many different tastes and textures, but the little man would have nothing to do with any of the other dishes on the menu. I found this extremely ironic since he doesn’t really like plain apples. The pugs really enjoyed the bits of dinner that he threw to them though.

Vegan Apple Pie Ingredients

For my apple pie, I used golden delicious apples, but everyone has their own theories about which apples bake the best. The Grumblers aren’t really fans of Granny Smiths or Red Delicious’s.

Vegan Apple Pie pre topping

I also used a pre-made pie crust because I ain’t got time for that shit, but if homemade pie crust strikes your fancy, have at it. Make sure the check the ingredients. A lot of pre-made pie crusts just happen to be vegan. Go figure.

Vegan Apple Pie before it hits the oven

It tends to get a little bit messy, so I would recommend baking the pie with a cookie sheet underneath.

Vegan Apple Pie with Almond Milk ice cream


Vegan Apple Pie 

Serves 8

Ingredients for Pie:

  • 1 pre-made pie crust
  • 8 cups thinly sliced apples (6-8 apples)
  • 2/3 cup sugar
  • 1/4 cup flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • dash of salt

Ingredients for Topping:

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup Earth Balance buttery spread

1. Heat oven to 425 degrees.

2. Mix sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Mix in the apples. Once mixed, pour into the pre-made pie crust.

3. Mix the Topping Ingredients together in a bowl until crumbly.

4. Sprinkle the topping onto the pie. It will look really full, but don’t worry, it will cook down.

5. Bake in oven for 40 minutes. Place a cookie sheet under the pie just in case the pie drips over the edges. Cover with foil to prevent further browning and bake  another 20 minutes.

6. Let cool and enjoy. Serve with vegan vanilla ice cream and/or vegan whipped cream.

Pumpkin Pie Smoothie

Happy Thanksgiving!

Although Aaron isn’t the biggest lover of pumpkin, but I have to get my pumpkin fill in as many ways as I can during the fall. One of my favorite ways to use up my stockpile of canned pumpkin is to make a healthy and refreshing pumpkin pie smoothie for breakfast. It’s one way to sneak in a few fruits, some omegas, and lots of antioxidants via spices like cinnamon and ginger.

Pumpkin Pie Smoothie Thievery
Freddie enjoying my Pumpkin Pie Smoothie on Thanksgiving morning.

I try to whip one of these bad boys together in the time after I drop Freddie at daycare and before I head to work. If I don’t schedule my smoothie making like that, Freddie tries to drink it all. Him having a smoothie isn’t necessarily a bad thing, but he’s a pumpkin hog.


Vegan Pumpkin Pie Smoothie

Ingredients:

  • 1 cup nondairy milk (we use soy)
  • 1/2 frozen banana
  • 1/2 cup canned puréed pumpkin
  • 2 Tbsp oatmeal
  • 1 Tbsp ground flaxseed
  • 1 Tbsp maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp blackstrap molasses
  • 3-4 ice cubes

Put everything in a blender or food processor and blend. Enjoy!


Vegan Pumpkin Pie Smoothie
Dessert in a glass

 

A World Without Cookies is Somewhere That I don’t Want to Live

Its so fun whenever you start to see little things in your children that remind you of yourself or your partner. Like that little sideways glance they do whenever they are doing something that they know they aren’t supposed to be doing. Or the twinkle in their eyes that they have whenever they are happy that is the same little twinkle you noticed on the first date that you had with your partner. Insert cheesy smile that looks like a picture you have of your sister when she was 6.

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He is literally Aunt Banana’s clone in this picture.

At most meals these days, Freddie likes to enjoy a few cookies. Where does he get this love? I’ll tell you. Just like his Mama, Freddie has a crazy love of all cookies. How can you say no to that face? Of course we enjoy organic, vegan cookies, but cookies nonetheless.

We have a hard time making it through the grocery store without taking a little timeout for cookies. Freddie has become quite familiar with the packaging of our favorite brands. Just take a gander at our recent Whole Foods break.

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We love Alternative Baking Company cookies!

We like to shop and then sit in the cafe for a brief snack time. Sometimes we chat with cafe workers, sometimes we don’t. Freddie had a Peanut Butter cookie and I enjoyed a Lemon Poppyseed cookie made by the Alternative Baking Company.

I think I even have rubbed off my love of cookies on the rest of the Grumble. Everyone loves peanut butter cookies in this house. Mother Hubbard is our Pug Cookie brand of choice.

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That’s a peanut butter cookie that I’m holding at the bottom of the picture.

Pug Daddy and I do have regular debates about the appropriate texture of cookies. He tends to enjoy a crunchier cookie, but I prefer a softer and more chewy cookie. Shall I say the most hated word in the English language? I prefer a MOIST cookie. That’s right, a MOIST cookie.

So lots of cookies are in The House of Grumble. How do households survive without regular infusions of cookies? I have no answers and do not understand this lifestyle. So I proudly pass down cookie love to the pug children and my human child.  More cookies please!