What's For Lunch: Stuffed Avocado and Gazpacho

Stuffed avocado with gazpacho

Although we may technically be in the fall season, I am lucky enough to live in Southern California, where it feels like summer most of the year.  This is one of my favorite lunches for those warm days. It's quick to assemble and uses leftovers as a bonus!

Stuffed Avocado with Black Bean and Corn Salad

Ingredients:

• Canned corn
• Handful of cherry tomatoes, halved
• Black beans
• Sliced black olives
• 1-2 tablespoons of red wine vinegar
• Drizzle of olive oil
• Organic, Haas avocado, halved and pit removed

I mix the corn, tomatoes, black beans and olives (which are usually leftover from my family's weekly Taco Tuesday dinner) in a bowl.  Add in the vinegar and olive oil.  Stir to combine and spoon into the pit of the avocado, letting it spill over to cover the avocado.

Gazpacho
I love the Gazpacho a la Shepherd Street recipe from the Cooking With Trader Joe's Cookbook: Skinny Dish, which blends tomatoes, cucumber, red onion, bell pepper, garlic, red wine vinegar, salt and pepper for a quick, yummy soup.

Where to Eat: Mohawk Bend

I died and went to vegan heaven when I dined at Mohawk Bend in Echo Park.  My husband and I are always looking for delicious restaurants (we love food!) that can satisfy both of our palates.  He tends to feel that vegan labeled restaurants are too "granola," not "gourmet" enough, while I get tired of eating the quinoa and vegetables standard vegan dish on most restaurant menus these days.  We were delighted with the menu at Mohawk Bend where vegans and meat lovers can find many options for their gastro pleasure.  Here are the details:

Info: 2141 W. Sunset Boulevard, Los Angeles; (213) 483-2337; mohawk.la

Setting: Kind of pub-ish feel with high ceilings and brick walls, an open kitchen and noisy central bar (Their cocktail menu is fantastic!).  It feels "happening" and cool.

Service: Very friendly and casual

Kids menu: Yes!

Dinner prices: Starters $4-$11; entrees $12-$14; desserts (yes, vegan desserts!) $7-$9

What we ordered: We started with the Hearts of Palm "Crabcakes" which were out of this world and then moved on to the Buffalo Style Cauliflower with vegan bleu cheese (that tasted like the real deal).

For entrees, I ordered the Avo & Chips (YUM-O!) while my husband opted for the Vegan Burger (much to my surprise).  He liked the burger, which he claimed wasn't your ordinary veeg patty (a good thing), made with black beans and brown rice, topped with avocado, tomato, lettuce and chipotle aioli.

We finished off our meal with "Happy Camper S'mores."  This was a huge highlight of the meal for me.   They served chocolate sauce, marshmallows and house baked graham crackers in a stone skillet, hot and ready for us to assemble.  Vegan smores!  Heaven!!!

What we're ordering next time: Our waiter told us we had to get the Roasted Brussel Sprouts at our next visit, and I'd love to try their Chop Salad.  Their flatbreads are some of their best dishes, we hear, so we're planning to order one of those next time - half with my choice and half with my hubby's selections.

They also serve lunch and brunch!  Please visit them and let me know what you think!!

Buffalo Cauliflower appetizer

Avo & Chips entree

Welcome to VeegMama!

Welcome!  I am so glad you came.  Now that you are here, you may be asking, "What is VeegMama?"  It is a representation of my lifestyle as a vegan and a mom.  

Let me break it down for you: Vegan + mama = VeegMama.  

These two words have come to define me, and I am more than good with that!

First, the vegan part: After going vegan in 2010 in literally one day (after reading Alicia Silverstone's The Kind Diet), I have come to learn a lot about the vegan lifestyle and have proudly come to identify myself in terms of the big V.  This is not only as it is related to food, but also in connection with what I put on my face and body, the causes I support, and the kinder way I live my life.  

Next, the mama part:  I am a mother of three beautiful children between three and nine years old who keep my world in perpetual, organized chaos.  I juggle a lot, as most of us do as mothers - the family social calendar, the kids' activities and schedules, family meal plans and shopping, my daughters' Girl Scout troops, and so it goes on and on.  I also work part-time as a writer and communications consultant.  I share this to explain that I have also come to learn a lot about motherhood and the many spaces it occupies.  I should also note that although I am a strict vegan, my family is not, which presents many challenges and opportunities for me.

After two and a half years as a vegan, I finally feel in my stride and am enjoying life more than ever.  I am constantly asked how I do this or that; what it means to be vegan; how do I live without cheese; how does my skin look so great; how do I feed my non vegan family and me...that I felt the urge to share.  I mean, when you are happy, why not share the joy, right?

So, this space is a reflection of all of that: who I am, what interests me, and how I live, along a vegan path that includes motherhood and the many other hats I wear in my life.  It is my experience living a happier, healthier life that is kinder to the planet, your body, and animals.  I will cover my favorite vegan products, what I am cooking, mom stuff and more.  I hope it inspires and motivates you.  Here's to veggies!