"The Sanctum" Vegan Cafe

I am happy to announce this weeks guest post will be from our daughter Briana.

You can follow her for all things "Lifestyle" at The Young Sophisticate

Last weekend, we made our usual monthly trip to Winter Park to shop for groceries at Trader Joe’s but this time, we first stopped at The Sanctum Café. The Sanctum is one of several vegan restaurants that have popped up in the Orlando area which is super exciting.

THE ATMOSPHERE

Right when we arrived, there was a jazz quartet playing music outside on the patio but it was a little too windy to sit outside, so we waited a few minutes for seats at one of the long, communal tables. I love sitting at communal tables, which are an especially common thing in New York City but something I haven’t seen much of in other states. I’m happy to see this trend is catching on because it makes you feel a lot more connected to your surroundings and the other people at the restaurant, who clearly share a love for good vegan food.

The decor vibe was a little bit like a subdued, industrial farmhouse. They have a big decorative wall lined in various burlap sacks and a cute little bar area with pretty tile. 

THE FOOD

Since we went on Sunday, we ordered from the brunch menu, but want to go back and try lunch or dinner or even their “Zen Hour” which is like Happy Hour but with healthier bites. We ordered two buffalo burritos (our take on the recipe below) and an open-faced ‘egg salad’ sandwich made with tofu as well as fresh squeezed orange juice and a ginger kombucha from the tap. We ended the meal by splitting a brownie dubbed “the best damn vegan brownie”. I have to say it was a really good, fudgy brownie but I think my brownies are still the best damn vegan brownies 

THE RECIPE

Turmeric tofu scramble, organic potato, tempeh, carrot, celery, coconut bacon, buffalo sauce, avocado ranch dressing.

For the tofu scramble:

1-16 oz Extra Firm tofu.

3 large organic potatoes.

1-2 cups diced red,yellow, green bell peppers.

 1 small onion diced.

In a large skillet(cast iron preferably) slowly heat the diced onions in a small amount of  oil until softened.  Add the diced bell peppers. Let simmer, while you cut the potatoes into 1/2 -3/4 inch sized cubes.  Add the potatoes to skillet, turning up the heat to medium/high and let cook until they are tender.  Add salt and pepper. Cover to cook more evenly.  In another skillet, on medium heat, add oil and crumble the tofu block into chunks.  Sprinkle with turmeric, smoked paprika, salt and pepper,  Mix together until tofu is consistently the color of scrambled eggs. Heat for a few minutes and add together with the potatoes and bell peppers.  Sprinkle a several large tablespoons of Nutritional Yeast on top for a wonderful healthy cheesy flavor.

For the coconut bacon:

3 cups Organic Unsweetened Coconut Flakes

2 Tb. Maple syrup

2 Tb. Raw Coconut Aminos*

or

Bragg's Amino Acids*

1 Tb. Sesame Oil

1 Tb. Liquid Smoke

1 tsp. black pepper

1 tsp. smoked paprika

Preheat oven to 350'

Mix all ingredients in a large mixing bowl until coconut flakes are well coated.

Spread flakes on baking sheet and bake for 10 minutes.

Stir and cook for 10-15 more minutes making sure they don't burn.

Remove from oven and let cool to get crispy.

For the tempeh:

Cut the tempeh into 1/2 inch cubes. Bring a few inches of water(enough to cover tempeh) to a boil in a pot.  Add the cubed tempeh and allow to simmer for 15 minutes.  Drain all the water.  Heat two tbsp of  olive or coconut oil over medium heat in a large skillet and brown the tempeh on all sides.  Remove from heat and let cool.  Combine the cooled tempeh in a large bowl with the vegan mayonnaise/ chipolte seasoning making sure it is evenly coated.

Combine the tofu scramble, coconut bacon and tempeh and wrap it up in a large tortilla of your choice!

Buffalo Tofu Burrito and Open-Faced "Tofu-Egg" salad sammie

Fresh juices and kombucha on tap!

If you are in the Orlando or Winter Park area, check out The Sanctum Cafe. You will be happy you did. 

BELIEVE IN
KINDNESS

Have a great week.

Judd

3 Easy Plant-Based Meals

Our family loves to cook and bake.  We each have our own different specialties.  I like mostly brekkies and snacks.  Kris loves mostly entrees and any recipe from Chloe Coscarelli, she even has nicknamed her Lexus: "Chloe".  Bree is the baking and dessert specialist, she definitely could win awards with her creations.

I haven't posted many recipes in a while, so here are 3 easy plant-based meals.

This is my weekend go-to recipe:

Tofu Potato Scramble

1-16 oz Extra Firm tofu.

3 large organic potatoes.

1-2 cups diced red,yellow, green bell peppers.

 1 small onion diced.

In a large skillet(cast iron preferably) slowly heat the diced onions in a small amount of  oil until softened.  Add the diced bell peppers. Let simmer, while you cut the potatoes into 1/2 -3/4 inch sized cubes.  Add the potatoes to skillet, turning up the heat to medium/high and let cook until they are tender.  Add salt and pepper. Cover to cook more evenly.  In another skillet, on medium heat, add oil and crumble the tofu block into chunks.  Sprinkle with turmeric, smoked paprika, salt and pepper,  Mix together until tofu is consistently the color of scrambled eggs. Heat for a few minutes and add together with the potatoes and bell peppers.  Sprinkle a several large tablespoons of Nutritional Yeast on top for a wonderful healthy cheesy flavor.  Top with organic ketchup.  This makes enough for 2-4 people with leftovers.

Bree created this one for a quick lunch or dinner:

Mexican Fiesta Bowl

Organic brown rice.

2 16 oz cans of Jackfruit in water or brine(not syrup)

1 can organic black beans.

1 bag organic sweet corn.

Handful of organic cherry tomatoes.

Homemade guacamole

Spices

Cook some brown rice according to label directions in vegetable broth for a great flavor.  Pre-heat oven to 325'

At the same time drain and rinse the jackfruit.  Break the chunks apart into stringy pieces.  Squeeze to remove excess water and place into bowl.  In a small bowl mix 2 tb olive oil, 2 tb brown sugar, 2 tb maple syrup, juice of 1/2 of a lemon, 1 tsp each onion and garlic powder, 1/2 tsp each of salt, nutmeg, pepper and 1 tb nutritional yeast.  Mix well and form into a paste. Add jackfruit and combine until evenly coated.  Bake on lined sheet for 30 minutes.

The brown rice and jackfruit will most likely be done at the same time.

Heat corn and black beans.

In a bowl mix the brown rice with beans and corn, topped with roasted jackfruit, guacamole and sliced cherry tomatoes.

Top with sweet chili sauce or non-dairy sour cream/yogurt.

There will be leftovers to enjoy for another meal,

Kris prepared this awesome dish from Chloe a few weeks ago and we are having it again tonight:

Maple Roasted Brussels Sprouts

1-1 1/2 lbs Brussels Sprouts

1/4 cup olive oil.

3/4 tsp salt

1/4 tsp pepper.

2 tb maple syrup

Trader Joe's Basmati Rice Medley

Fresh Pomegranate seeds.

Raw sunflower seeds.

Prerheat oven to 375'

Remove any yellow or brown outer leaves, cut off the stems and cut in half.  In a large bowl, toss sprouts, oil, salt and pepper together.  Once coated in oil place on baking pan.  Roast for 15 minutes,  prepare the rice according to directions,  stir Brussels sprouts with spoon or spatula and roast for 30 minutes more.  Stir once more and drizzle maple syrup over the top.  Roast for 15 minutes more or until tender.

Serve over a bed of rice and top with pomegranate and sunflower seeds. 

We obtained all these ingredients from Trader Joe's!

If you are looking for some easy healthy recipes and the vegan pantry essentials please check out The Happy Pear 

BELIEVE IN

KINDNESS

Have A great week.

Judd

Recommended Reading 01/06/19

  

Making New Year resolutions is a great idea, but it always seems we stick to them for a few short weeks and then we are back to old habits.  This year, let's break that chain and really make some life-changing decisions and follow through with them.  If we can redirect the energy from our bad habits into something more productive for a long enough period of time, we can form new good habits.  

My first recommendation is:

Wellth, a wonderful book by the founder of Mindbodygreen.com, Jason Wachob.  This is great starting place for creating new habits and a balanced healthy life.

If you have gone through sh*t in your life, haven't we all, it would be a safe bet it is nothing like what David Goggins  has been through.  I have listened to a few podcasts with this, tell it like it is, quit whining, stop asking questions and just f-ing do it, incredible person.  His book "Can't Hurt Me: Master Your Mind and Defy The Odds" will make you have a totally different outlook on what you can accomplish in life.  It is also available in audio version with many commentary extras, which I am listening to at the moment.  

 Are you a runner?  Do you like history?  There is more to the origin of the "marathon" then you think.   Road To Sparta is a very interesting book by Ultra marathoner Dean Karnazes.

Foggy, Anxious, Irritable?,  here's what toxins can do to your brain. 

Wabi Sabi,  This philosophy will help you embrace change and accept the past.

Get Off the Crack!: 8 ways to cut sugar from our diets.  We know that sugar is the root of many chronic diseases.

You should incorporate more flaxseeds into your diet.  Full of heart-healthy fats and fiber rich.

On the environmental side:

This company is turning sewage into fuel with no carbon emissions.

This one really hits home with me: Stop Tossing Your Banana Peel On The Trail

Conservation International's Nature Is Speaking: Forest

For some happy thoughts: 

Thoughts of Dog on twitter @dog_feelings

i found a really good stick, but i chewed it too hard and it broke in half.  which was disappointing until i realized now i have two sticks. today has been an emotional roller coaster.

BELIEVE IN

KINDNESS

Have a great week.

Judd