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.

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

Ingredients

  • 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

Directions

  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?

Chickpea and potato hash

I was excited when I found this recipe for chickpea and potato has for a few reasons:

  • Simple
  • Basic ingredients I love
  • Perfect post-run nutritious, complete meal

This recipe really has it all. If you want to add cheese or substitute a spice other than curry, it would still hold up. If you don’t like a lot of curry, go with a little less than 1 tablespoon. If you like your food a little crisp (like me), add a few minutes to each step.

Chickpea and potato hash

Serves 4

Ingredients

  • 4 cups frozen shredded hash brown potatoes
  • 2 cups finely chopped baby spinach
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 1 15-ounce can chickpeas, rinsed
  • 1 cup chopped zucchini
  • 4 large eggs

Directions

  1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
  3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Indian mango chickpea salad

It’s mango season in South Florida! The wonderful tropical fruit is very abundant here now. I’ve been grabbing the fruit at the store for cheap and from coworkers who can’t eat them fast enough. It is great to have such access to a sweet local treat. And the bright orange-yellow color looks great in food.

So far, I’ve eaten mangoes by themselves, in smoothies, made a salsa and (a surprise to nobody) in chickpea salad. I thought a chickpea salad with Indian seasonings would be the perfect vehicle to balance this sweet fruit that is common in India. It’s a great salad with warming garam masala and a nice contrast of sweet mango and crisp vegetables.

Learn how to pick and cut mangoes here.

Indian mango chickpea salad

Ingredients

  • 1 can chickpeas, rinsed
  • 2 medium mangos, in chunks
  • 1 red pepper, diced
  • 1 cucumber, diced
  • 3 tablespoons lime juice
  • 1/5 teaspoon (or more to taste) Garam Masala
  • Salt and pepper to taste

Directions

Mix all ingredients, let chill for an hour. Serve cold.

Food magazines

Remember when I mentioned some magazines that marry design and food? Two magazines have launched second issues, and I have another magazine to add to the list.

Chickpea Magazine is back for a second issue, and it features (among tons of awesome Etsy products and other things) winter drinks! You can view online for free or buy the issue online.

Lucky Peach issue two has been out since November, but if you haven’t seen it and love design, storytelling and food, it’s worth a look.

Another interesting site I found, which looks to be online only, is Lookbook Cookbook, (vegan) food + fashion. The pictures look like girls who wandered off the Urban Outfitters/American Apparel set onto the vegan craft food table.

The pictures aren’t my thing so much, but there are a lot of good recipes, tips and tricks to get started on a vegan diet free of gluten and soy or to incorporate vegan food into your diet, especially for baking (which sometimes can be difficult). And I’m hoping since “lookbook” and “fashion” are in the name, they will touch on vegan clothing, shoes and accessories in the future. It seems to have potential.

What cool things are you all reading now?