Trying Miami’s Mushaboom food truck

mushaboom truck

This weekend was the 7th Annual Yoga Day in downtown West Palm Beach. Although I didn’t partake in the yoga since I had to work, I did partake in the healthy eating part of the event. Several food trucks were at the event, including one I love, Veggie Xpress, and one I have wanted to try, Mushaboom, a vegan food truck based in Miami.

mushaboom foodWhen I saw the chickpea Parm burger on the menu, I knew I had to seek out this food truck. So when I saw they were going to the yoga event, I made a point to have lunch here before work. All the burgers look great, but I was intrigued by the chickpea Parmigiana. How would it taste? So I ordered that and a side of mushroom kebabs. I was very surprised how good this tasted, and how much it actually reminded me of what might be chicken or certainly an eggplant parm-type meal.

The burger is a chickpea patty with marinara and melted Daiya mozzarella. I hadn’t had Daiya, a popular vegan cheese, but I was very surprised how good it tasted and how stringy it was, melting and holding together as well as any mozzarella. And the patty was really good, not overly flavorful, but not bland. It was good. So good that I kept trying to dissect the burger to see how they made it stick together and what else might be in the patty so I could try to make it at home. The marinara sauce was light and fresh. I was really pleased with the sandwich, and the mushrooms (it is called Mushaboom after all, and they are one of my favorite foods) were seasoned and grilled great, adding a nice balance to the burger.

I want to try the other burgers, as I love to compare homemade black bean patties and I’m in love with falafel, but that will have to be another trip. I’m not sure how often Mushaboom travels this far north, but a great way to track this truck and any other is to follow them on Facebook or Twitter. I will be back and am excited to have tried another vegan food truck on the South Florida scene.

What I’m not into: Beets


Beet smoothie: A little sweet, but more tolerable than the average beet.

How do you get yourself to eat a veggie you don’t like? Beeeets me! (See what I did there? Eh? Sorry.)

I get my veggies delivered to me, not fully knowing what I’ll get. It’s based on what’s ready at the time (part of the deal when signing up for my CSA. Sometimes I’m stuck with something I don’t like, or an abundance of something that is just ok.

It’s the time of year for beets, something I cannot figure out how to prepare or enjoy. I’m at a total loss. I’ve had beets at restaurants prepared well, but my beets never turn out anything like that, they are just a red, runny, mushy mess. I’m determined to find a way to prepare palatable beets. I usually end up roasting them and tolerating them in salads or sandwiches or something. I have pickled them (similar to this), but I have never met a pickled food I didn’t like. I know they are ok grated on raw on a salad, mainly because they don’t have a lot of taste. Heck, I like the greens sauteed into pasta better than the root part of the beets, and I’m picky about sauteed greens, so that goes to show how not into beets I am!

I honestly think part of what I don’t like about beets (besides not having them growing up, from what I remember, which is rare since my parents wanted me to try “a few bites” of everything) is that they are sweet. I don’t like a lot of root vegetables that tend to be sweet.

Anyway, so I have these beets. I know they are high in iron and help with endurance and oxygen intake, so I knew when I saw this beet smoothie it would be perfect for my last post-run smoothie before the Race for the Cure tomorrow.

And this NPR article I got the recipe from is all about  preparing beets in a way the beet-averse will enjoy. So next time I get beets I may try another recipe. Next up i think i’m going to make a raw salad. And if that doesn’t work, here is 50 ways to prepare beets. I have to like at least one way. Right???

Beet Smoothie

Makes 1 serving


  •  1 small roasted beet, chopped
  • 1/2 frozen banana
  • 1 to 1 1/4 cup milk of your choice, such as almond, soy or low-fat milk, depending on how thick you prefer it
  • 1 teaspoon honey


  1. Mix all ingredients in a blender and puree until smooth. Pour and enjoy.

How do you prepare beets? Annnny advice will be much appreciated.

Working with endive and papaya

0115131611aI’m getting terrible taking pictures of my CSA food. Halfway through cleaning and preparing food every week, I remember I didn’t take a picture of my food. Sorry!

Last week I got two foods I had never used in my cooking: endive and papaya. Right away I looked into how these two could be used together, and I found a salad that included green onions (also in in my share last week). This salad is great, as it also has avocado and a lime dressing. Simple,various flavors and trying new foods. Can’t be beat.

I still have lots of endive. Do you have any good recipes on how to use it?

Endive, papaya and avocado salad

Serves 4 as a side salad



  • 4 cups chopped endive or mixed lettuce
  • 2 cups papaya
  • 1 large avocado
  • 2-4 green shallots


  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1 tbls grated fresh ginger
  • 1/4 tsp mild curry powder


  1. Wash and chop endive.
  2. Peel, seed and cut papaya into cubes.
  3. Cut avocado into half remove seed and skin. Chop avocado into cubes.
  4. Wash, trim and finely chopped shallots.
  5. Place ingredients in a bowl.
  6. Gently toss ingredients.
  7. Combine all dressing ingredients and shake. Add to salad and toss to coat.

Buffalo-baked breaded tofu

Remember when I posted about breaded tofu? That was good. Crunchy baked breading and tofu sticks. Dipping it in whatever sounds good at the time.

tofuI mentioned this to a friend who is trying to eat less meat, and it came up how we both love Buffalo sauce. In fact, I love when people I’m with get Buffalo wings, just so I can smell the spicy sauce. It’s like my dirty vegetarian secret. Luckily  you can buy the sauce in the store and it’s vegetarian!

So anyway, we were talking and decided, since tofu marinates so dang well, that Buffalo sauce was a must-try. So I tried. And it was awesome. And I know this is pretty much the same recipe I posted before, except the marinating, but it was that good! Spicy, crunchy, comforting and a great stand-in for a comfort food memory.

Next time, I’m making these spicy Buffalo cauliflower bits.

What is your favorite thing to marinate with tofu?

Avocado and chickpea salad sandwich

Avocado and chickpea salad sandwich

Avocado and chickpea salad sandwich

When a coworker gave me an avocado the size of a football and the weight of a sack of potatoes, I knew I needed to make something great with it. (I was so excited by my avocado, I forgot to take a picture of it. Sorry!) Trust me, this thing was huge and super buttery.

I was kinda guac’ed out (who knew that could be a thing) so when I found this avocado sandwich spread that is pretty guac-like with chickpeas, I knew I found a winner.

This was as easy to make as guacamole or hummus. It called for cilantro, which was awesome since I had just gotten some from the farm. And I left out the onions and added tomatoes from the farm. I put the spread and some spinach (yes, from the farm!) in pita bread and had a great, quick meal high in protein and good fats. And it does work well as a dip and makes a ton of spread/dip.

Avocado and chickpea salad


  • 1 (15 ounce) can chickpeas
  • 1 large ripe avocado
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons chopped green onion
  • Juice from 1 lime
  • Salt and pepper, to taste


  1. Rinse and drain the chickpeas.
  2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together.
  3. Add cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
  4. Spread salad on bread and top with your favorite sandwich toppings.

Not into avocado or chickpeas? (Please say it isn’t so!) Here are 25 more simple, veggie-inspired sandwiches.

What is your favorite veggie or salad sandwich filling?