Heaven in a Bowl

I discovered a delicious use for leftover rice this morning: Autumn rice pudding. Yeah, yeah, I know, rice pudding is rice pudding, so how is this any different? Well, the secret here is in the fixings. Macintosh apple, mixed nuts, raisins, shredded coconut and (here's what made it so heavenly...) a teaspoon of unrefined coconut oil. Heat all that together with the rice, some rice milk, agave syrup, vanilla and a pinch of salt and you have Heaven in a Bowl.

I think I'm gonna have to go out of my way to make this even with fresh rice. I used brown basmati, but I bet jasmine rice would put it over the top.

Must eat before it gets cold...

Cream of Asparagus Soup

Watching Chef Tal cook a vegan celery root soup on a recent episode of Oprah reminded me that you don't need heavy cream or milk to give soup a luxurious creamy texture. Cooking vegetables or beans in a broth or water and then blending at a high speed will actually do the trick.

With a hefty bunch of asparagus sitting in my refrigerator over the weekend, I decided to make a cream of asparagus soup.

Cream of Asparagus Soup

You start by sautéing onions and asparagus in vegan margarine, and then you add broth and bring it to a simmer. The next step—blending all the ingredients—is what creates the smooth texture, but I also like to add just a little unsweetened soy milk to make it extra creamy.

A touch of lemon and cayenne in the soup add tartness and spice that help balance out the strong asparagus flavor. And because of that full flavor, I must warn you that this recipe is strictly for asparagus lovers. Enjoy!

Cream of Asparagus Soup

2 lbs. green asparagus
1 large onion, diced
2 Tbsp. vegan margarine
Salt, to taste
1/8 tsp. cayenne pepper
5-6 cups vegetable broth
1/4 cup unsweetened soy milk
Juice of 1/2 lemon

•Trim the hard ends off the asparagus and discard. Cut the asparagus into 1/2-inch pieces.

•In a heavy pot over medium-low heat, sauté the onion in the margarine until translucent. Add the asparagus, salt, and cayenne pepper and cook approximately 5 minutes.

•Add 5 cups of vegetable broth and simmer for approximately 15 minutes.

•Pour half the soup into a blender, add 1/8 cup soy milk, and blend until smooth. Add the remaining broth if a thinner consistency is desired. Pour into a bowl and set aside, then blend the remaining soup and soy milk.

•Pour all the soup back into the pot over low heat. Add lemon juice and additional salt or cayenne pepper, to taste.

Makes 4 servings

Top 10 Vegan Meatballs in America

Vegan meats have been popping up on menus around the country, even at restaurants that are known for serving dishes with animal ingredients. With so many options out there, we decided to find out which are the best. Today we're bringing you the best vegan meatballs—made from ingredients like tofu or veggies, not the flesh of dead animals—served at restaurants across the U.S. So who has the best? The winner is …

Ike's Place, San Francisco, California: The runners-up come from all corners of the country, but Ike's has the best vegan meatballs in America. For a sandwich shop that isn't even all vegetarian, Ike's has a huge vegan menu, including two vegan meatball favorites: the Vegan Meatless Mike and the Not So Sloppy Ike.

And the runners-up and their winning dishes are:

•The Greenery Raw Food Café, Encinitas, California: Veggie-walnut meatballs served on zucchini noodles with marinara sauce

•Gianna's Grille, Philadelphia, Pennsylvania: "Haastile" Meatball Sub, with sautéed onions, green peppers, and mushrooms

•Caravan of Dreams, New York City: "Live Love Boat," featuring savory almond-Brazil nut meatballs served with sliced tomatoes on a Napa cabbage leaf boat with mango chutney and marinara

•Twisted Tree Café, Asbury Park, New Jersey: Baked tofu meatball wrap served with tomato sauce and vegan cheese

•Buddha Hut, Worcester, Massachusetts: Italian meatball soup

•Portobello Vegan Trattoria, Portland, Oregon: Spaghetti and meatballs

•The Breakroom Café, Oakland, California: Homemade vegan meatballs served on a French panini and topped with vegan mozzarella, upon request

•Spiral Diner & Bakery, Dallas, Texas: "Sketti n' Meatballs" made with tasty soy meatballs, served on spaghetti with homemade marinara sauce and topped with pine nuts and pesto

•One World Café, Baltimore, Maryland: Vegan meatball sub sandwich

Did we leave your favorite vegan meatball spot off the list? Tell us about it by leaving a comment below!

NEW BLOG

Everyone...please update your links, I've got a new blog: http://girlgoesvegan.wordpress.com/

Banana Chocolate Chip Bread

Like many of us out there I end up not eating all my banana's before they turn brown and, well, old. So I made some banana bread to use them up...then I decided to add chocolate chips to them too...because that's just yummy.2 very ripe banana's, mashed well1/4 cup unsweetened applesauce3 tbsp canola oil1/2 cup sugar2 tbsp brown rice syrup2 cups flour3/4 tsp baking soda1/2 tsp salt1 1/4 tsp

Lentil Salad

This is a Rachel Ray recipe from her 30 minute veggie meals book.

She indicates that it serves 2 as supper and 4 as a side dish.

1/2 pound lentils

1 bay leaf

1 large plum tomato, chopped

2-3 T evoo

juice of 1 lemon

a splash of red wine vinegar

1/2 t ground cumin

1/4 t allspice

1/4 t coriander

1/2 t paprika

3 T tahini

Cook lentils and rinse under cold water and drain. Combine lentils with tomato and a touch of parsley if on hand. Whisk the oil, lemon juice, vinegar, cumin, allspice, coriander and paprika together. Pour dressing over lentils and coat evenly. Top with a drizzle of tahini sauce.

Vegetable Tofu Stir Fry

This is another GREAT recipe from the YOU Diet book!

2 servings

602 cal per serving

1 T evoo

1/2 t toasted sesame oil
1/4 t crushed red pepper flakes

1/2 onion

1 cup broccoli

1/2 red bell pepper

6 large button mushrooms

1 t bragg's amino or soy sauce

1 package of tofu drained and chopped

2 green onions

1 small bunch of cilantro

1 t sesame seeds

In a large skillet or wok, heat EVOO and sesame oil and pepper flakes over high heat. Add onion and stir fry two minutes. Add broccoli, bell pepper, mushrooms and soy sauce, stir fry until veggies are crisp-tender 2-3 minutes. Add tofu, green onions, cilantro and sesame seeds until heated through.

Ruffoni Cookware

I stumbled upon this neat seat with lots of Copper cooking items! http://www.ruffonicookware.com The ruffoni cookware is just simply beautiful! I found a really pretty ruffoni copper fondue pot. Oh yum, I can just taste it now! YUM YUM! I liked how the site http://www.ruffonicookware.com was laid out with copper cookware, it had it laid out by size and also by price point. Definitely when dealing with copper cookware the prices can get high quick, however with the refined search you were able to keep a fine handle on that.

I noticed on the website that you can get free shipping on any ruffoni product, which is excellent. That is nice, might do some Christmas shopping! This site http://www.ruffonicookware.com has some beautiful cookware and I found some beautiful molds. Definitely something this cook will be dreaming about for a while! Click away and take a look, you'll be dreaming too! Happy shopping and cooking.

Myrtle Beach Resort

Okay so as the weather turns colder Veg Mamma is looking for some winter getawy ideas. I was thinking what is semi close and I thought I'd explore some Myrtle Beach Resorts. I came across this website http://www.myrtlebeachseasideresorts.com/

It is a great site(http://www.myrtlebeachseasideresorts.com/) that helps you search out hotels, golf, area attractions, shopping, etc. They had some great golf special packages which is great for the hubs! Now I just need to find a spa one for me! ha! I like that it linked the area parks, including state parks with live links. Those will provide some additional family fun for us, if we decide to go that route! The Shopping looks pretty good too! Has anybody been there?

I thought it was a very informative site, I was not sure what was about there along the lines of Mrytle Beach Hotels! check out the link and see what you think. http://www.myrtlebeachseasideresorts.com/

Lose the Belly - a Weight Loss App

If you happen to be one of the 50 million people who use an iPhone or iTouch check out these two free apps on losing the belly. They are each a collection of the 15 best videos you will find on YouTube to help you lose weight. Included is diet and exercise advice.One is aimed at men with more emphasis on building six-pack abs Lose the Belly for Men and the other is for women, with more emphasis on yoga poses Lose the Belly for Women. Both apps include some of the best advice for what foods to eat for weight loss.

Boston Vegetarian Food Festival

Just got back from one of the best vegan road trips ever. What a rare treat to be in a car full of vegans all up for an adventure.

The day began with some fresh-baked blueberry streusel muffins, and then it just went uphill from there.

First stop: Boston Vegetarian Food Festival at the Reggie Lewis Center. Unbelievable array of grazing opportunities, the highlight being Vegan Treats from Bethlehem, PA (how the heck did they load all those sinful desserts and transport them all the way up here?).

These were the most outrageously decadent sweets I've ever experienced, which tasted as good as they looked (and these camera phone photos just don't do them justice).

I tried a Double Chocolate Brownie Thingie with Peanut Butter Mousse. It nearly killed me, but I survived, and it was worth it.

I can't begin to describe the Festival itself, only to say it seems to get better every year. We left at the crack of dawn and arrived to desolate city streets, only to find the parking lot nearly full before doors opened at 10:00 to let the throng of desperate vegans in.

The list of vendors was impressive. Some favorites would have to be So Delicious Coconut Milk (though I discovered I'm not a fan of coconut milk kefir); Auntie Zuze's veggie pate made with sunflower seeds (yum!); Boston Baked Bones natural dog treats (I love their "I Rescued My Best Friend" t-shirt); Chicago Soydairy (it was nice to sample some Teese and vegan marshmallows); Hippie Chick Bakery (just outside of Boston - cute Halloween inspired sugar cookies, though they were outshined by Vegan Treats this year); Larabar (one of the original raw date nut bars, and now there are many more following in their footsteps); Coconut Bliss (gotta say, the line was shorter here than at the So Delicious table, and I think they had a slight edge on the Naked Coconut ice cream); May Wah ("vegieworld.com" - if you can't get enough fake meats, stop by their table); Peanut Butter & Co. (perfect accompaniment to the chocolate overload); Soya Foods (some nice prepared tofu); Vegan Treats (we died and went to heaven).

I'm kicking myself for forgetting my camera, but here are some camera phone images. If you are at all introgued, there's still time to experience the bliss. The festivities continue Sunday, November 1. What a great way to celebrate World Vegan Day!

Just a short distance from the festival is the answer to our vegan prayers: Peace O' Pie - vegan pizza with faux cheese that really melts!

We had the most incredible pie topped with Smoked Tempeh, Sundried Tomatoes, and Spinach on one half, and Artichoke Hearts, Roasted Garlic and Black Olives on the other.

We had ordered it with Daiya cheese, but then it was acidentally made with Follow Your Heart Vegan Gourmet, which we discovered still tasted pretty darn good (the secret, we were told, is a hot pizza oven and extra salt).

Because we came all this way for the Daiya experience, a cheese pizza was ordered for the ride home, along with a couple containers of freshly grated cheese. It really did have that authentic "mouth feel" and taste of real cheese. Equally incredible and disturbing.

For the ride home to Connecticut, we couldn't help but share deflated spirits at the prospect of returning to our non-vegan world. But then someone mentioned vegan softserve ice cream. As if we hadn't yet had our fill, we made a slight detour to Manchester ( we needed an excuse for a pitstop anyway). If you're heading to/from Connecticut on your way, be sure to stop at Divine Treasures for some vegan chocolate and pumpkin pie soft serve ice cream. Truly a divine ending to a perfect day.

Thanks, Sandy, Angie and Jessica! It wouldn't have been the same without you!!

Tofu Scramble amp Roasted Potatoes

I had some veggies that needed to be used up before they went bad...so I made tofu scramble! Them I made some roasted potatoes to go with it.Scramble Recipe:16oz Extra Firm Tofu - drained and mashed1 tbsp EVOO1/2 cup diced onion2 garlic cloves1 cup shredded/sliced carrots1 cup sliced mushrooms1 tbsp soy sauce1 tsp mustard1/4 cup nutritional yeast1 tsp thyme1 tsp basilsalt and pepper to tasteSaute

Veg Times - Thanksgiving Pot Pie

Okay, I know it's October and obviously not Thanksgiving...but, when I got my issue of Veg Times I saw this recipe and just had to make it. It sounded so good. So over the weekend I made it. And I promptly forget to take the glorious picture of it in full casserole glory. But, I did take a fairly decent picture of some leftovers...totally awesome. I love it. Great flavor, nice texture...just

Diabetes without Insulin

The Los Angeles Times has five stories of people who were diagnosed with diabetes but who later kicked the insulin habit with diet and exercise. See their inspiring stories here.

Haunting Halloween Cupcake Party

To thank PETA's hardworking interns, we often fill them up with free vegan food—lots of free food. With Halloween right around the corner, we decided to thank our current team with a haunting Halloween cupcake party, hosted by Mylie.

Everyone had a chance to decorate their own masterpieces, as you can see here:

Haunting Halloween Cupcakes

To help you host your own cupcake party, I've compiled a few of my favorite recipes for the cake and icing. You can mix and match the cupcakes with different types of icing using these recipes or go the easy route and use store-bought icing.

Cupcakes

•Chocolate Stout

•Basic Vanilla

•Horchata

Icing

•Easy Chocolate

•Creepy 'Cream Cheese'

•Fluffy 'Buttercream'

And if you're in need of decoration inspiration, check out these ghosts, spiders, mummies, and skeletons. Happy Halloween!

Bat Cookies

Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, na, Bat Cookies! Bat Cookies, Bat Cookies, Bat Cookies! It is almost Halloween. Yippee! I love shopping for discounted Halloween stuff, especially when the holiday grows closer because the bargains get bigger. Since every day is like Halloween in my house (sans the candy), I get a lot of use out of skull plates, eye ball bowls, cob web table cloths, bat shaped pot holders, etc. One of my favorite finds this year was a 6-pack assortment of spooky shaped cookie cutters from the Dollar Store. Yeah - 1 dollar! (Please don't tell me that some child in a China had to be forced into slavery to make these cheap, holiday items for a dollar.) These cookies were super yummy, moist and had the most amazing raw dough taste. I'm all about raw cookie dough.

DOUGH INGREDIENTS/INSTRUCTIONS:

Using an electric mixer (I use a handheld one) beat the following until creamy:

1/2 cup non-dairy butter

3/4 cup sugar

Now add the following to your mixture:

1 1/2 tsp egg replacer mixed with 2 tbsp water

1 tsp vanilla extract

In a separate bowl, mix the dry ingredients together (see list below). After the dry ingredients are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:

1 3/4 cups whole wheat pastry flour (I use Bob's Red Mill)

1/2 tsp baking powder

1/4 cup baking cocoa powder (unsweetened)

Divide dough into two balls, seal in plastic wrap and store in fridge at least a 1/2 hour.

Bake at 350 degrees

Cooking time will depend on the size of the cookie. For my small bat shaped cookie cutters, it took around 6 minutes for thin ones and 8 minutes for thicker cookies.

Pan-Seared Seitan With Mushroom Gravy

Many people, myself included, are guilty of using food as merely a vehicle for condiments. If you're known to use a tablespoonful of ketchup per fry, then, yes, I'm talking about you. One of the most addicting condiments (OK, some say it's more of a sauce) is gravy.

Pan-Seared Seitan With Mushroom Gravy

Mushroom gravy can easily be made using the margarine, vegetables, and herbs that are left over after pan-searing seitan—and this method will result in more flavorful gravy.

The key to getting the gravy right is to make a roux out of margarine and flour, cooking until it begins to brown. Then slowly add vegetable broth and additional seasonings to taste.

The pan-seared seitan is delicious, but the gravy is definitely the star of the show. Enjoy!

Pan-Seared Seitan With Mushroom Gravy

1/2 lb. cooked seitan
4 Tbsp. vegan margarine
1/4 cup sliced onions
1/4 cup sliced mushrooms
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
2 Tbsp. flour
1/2 cup vegetable broth

•Slice seitan into 1/2-inch-thick pieces and set aside.

•Heat one tablespoonful of the margarine in a skillet over medium-high heat. Add half the sliced seitan, onions, and mushrooms and sprinkle with half the salt, pepper, and thyme.

•Cook the seitan for 3 minutes on each side, spooning the melted margarine on top throughout cooking.

•Remove the seitan and vegetables and set aside. Repeat with the remaining seitan and vegetables.

•Once all the seitan is cooked and set aside, heat the remaining two tablespoonfuls of margarine in the skillet and add the flour to make a roux. Stir continuously until it begins to brown.

•Slowly add the vegetable broth and the cooked vegetables, stirring continuously. If the gravy is too thick, add water. Season with salt and pepper if desired.

•Spoon the gravy over the cooked seitan and serve.

Makes 2 to 4 servings

Pumpkin Muffins

As I said before I love all things pumpkin. With the left over pumpkin I had from my pumpkin cinnamon rolls I whipped up some pumpkin muffins (from VWAV) and these babies taste great, are super moist, and make a pretty awesome sweet treat for breakfast (or after lunch....or dinner...yeah, they're good all the time!)

Mexican Hot Chocolate Snickerdoodle Cookies

That's right...Mexican Hot Chocolate Snickerdoodle Cookies. Ever since my birthday cake I've been craving more Mexican Hot Chocolate goodness. So I pondered what the best type of cookie to turn into a Mexican Hot Chocolate cookie...and I though, snickerdoodles. I was right, the cinnamon in the snickerdoodle plays well with the cayenne pepper. Here's the recipe:cookies (makes 24):1/2 cup canola

Pumpkin Cinnamon Rolls

I'm a huge fan of all things pumpkin....pie, oatmeal, scones, donuts, cupcakes, biscuits, bread, pumpkin seed crusted tofu...yeah, if it's got pumpkin, I want it. So I made myself a DOUBLE batch of pumpkin cinnamon rolls. I did this so I could store a bunch in the freezer and bust them out anytime I craved some. Personally, a good idea I think. So I woke up and got cooking. Made the dough (recipe

Little Break

Thank you for being faithful readers! I am taking a little break and enjoying the time with my family as our little guy turns two! Plan to be back into full swing starting next week (Nov 2nd)

Veg Mamma :)

Cinnamon Rolls

I finally got off my lazy bum and made cinnamon rolls...these are from Vegan Brunch. I got up early, made the dough, let it rise...beat it up and let it rest a bit. Rolled out the dough...Sprinkled it with goodnessPopped them in the oven (and also wrapped some up and froze them...so I can have some cinnamon rolls almost anytime I want. Smart idea, I think)....and here you go. This is pre-icing.

Chili - Day 3

Remove what you assembled on Day 2. Bust out a huge pan (or crock pot, I swear I had a crock pot but apparently I don't, so I made mine on the stove). If using a crock pot dump the contents in in the morning and simmer on low for several hours, until you get home. If you're cooking on the stove, simmer for 1 hour until bubbly. Adjust seasoning as you see fit.I serve up my chili many different

Chili - Day 2

Refer to Day 1 for the recipe.Saute red onions in EVOO until soft and translucent, add pressed garlic, saute 1 minute. Add carrots and various peppers, saute 5 minutes (maybe add some water if it's getting too dry in the pan).Drain the beans you soaked overnight.Add all 4 cans of tomatoes, sauce and all. Add spices you'd like to use and simmer 10-15 minutes. Remove from heat, stir in beans.

Louisiana Red Beans and Rice

I'm not sure where the tradition comes from, but in Louisiana, Mondays are reserved for red beans and rice. The dish is a Creole staple in my home state—and for good reason. The beans are simmered for hours until they reach an almost creamy consistency, and the combination of vegan Worcestershire sauce, liquid smoke, and a touch of spice gives this simple dish a complex flavor.

Louisiana Red Beans and Rice

The longer you cook your pot of beans, the creamier the outcome, but no matter what consistency you achieve, the beans are perfect served over a heaping scoop of white rice and a big piece of crusty French bread. Enjoy!

Louisiana Red Beans and Rice

1 lb. dried red kidney beans
3 Tbsp. vegan margarine
1 large onion, diced
1 bell pepper, diced
5 ribs celery, diced
2 cloves garlic, minced
6 cups vegetable broth
1 tsp. liquid smoke
1/2 tsp. vegan Worcestershire sauce
1 tsp. hot sauce (or more if desired)
1/2 tsp. dried thyme
1 tsp. cayenne pepper
2 bay leaves
Salt, to taste
Long-grain white rice

•In a large pot filled with water, soak the red beans overnight (or at least for a few hours). Drain and rinse, then put back into the pot and cover with fresh water. Bring the beans to a boil over high heat and cook for 45 to 60 minutes, or until the beans are tender. Drain.

•In a large pot over medium-low heat, melt the vegan margarine and add the onion, bell pepper, and celery. Cook until the onions are translucent.

•Add the garlic and sauté for one more minute.

•Add the cooked beans, vegetable broth, liquid smoke, Worcestershire sauce, hot sauce, thyme, cayenne pepper, and bay leaves, then bring to a boil. Reduce the heat to low and let simmer for 3 to 4 hours. Add more water if necessary.

•Before serving, season with additional salt if necessary. Serve over long-grain white rice prepared according to package directions.

Makes 8 servings

Chili - Day 1

When I make chili it's a three day process.Day 1:Soak 4 cups of dry beans for at least 12 hours. This time I used Northern, Black-eyed Peas, Pinto, and Red Kidney Beans. Use what you have or what you like best.The rest of the things you'll need for my chili are:4 - 14.5 oz cans of tomatoes (I used a variety of types just because it's what I had on hand)2 cups diced carrots1 cup diced red onion3

Losing Weight at Age 30

Roseann lost and gained many dozens of pounds when she was in her twenties. When she turned 30 however, she decided to make a major lifestyle change. She went on to lose 90 pounds. She has maintained her weight (150 pounds at 5'10 tall) for 17 years now.Check out her weight loss story and before and after pics here.

This weeks menu

Ahhh... comfort food. It's officially fall, the frost is on the pumpkins, and I feel like hibernating. So this week's menu reflected that need to cozy up with a blanket and a warm bowl of creamy goodness.

I found a delicious recipe for Chana Saag (Chickpea and Spinach Curry) in the latest issue of Better Nutrition, one of those free magazines at the health food store. Even though I have my own recipe which I'm pretty happy with, I decided to give this one a try. With a little tweaking - and the seasonal use of pumpkin puree mixed in with the coconut milk - I think I made it my own. I really wanted to eat the entire pot myself, but I alas, this was work and I was cooking for a client. When I got home I couldn't resist making up a big pot for dinner.

Here's my modified recipe.

Chana Masala (Chickpea and Spinach Curry)
(2 servings)

1 Tbl olive oil
1 cup onion, diced
2 cloves garlic, minced
1 Tbl fresh ginger, grated
1 tsp cinnamon
1 Tbl curry powder
1/2 tsp cumin
1/2 tsp sea salt
1 15 oz. can of chickpeas, drained and rinsed
1 cup cooked potatoes, diced
1 cup diced tomatoes
1/2 cup pumpkin puree (I like Farmer's Market organic canned pumpkin)
1 cup coconut milk (I like Thai Kitchen Organic Coconut Milk)
1/2 lb. baby spinach
fresh cilantro for garnish

In a large skillet, saute onion with a pinch of sea salt in oil on medium heat for 3-5 minutes, or until softened. Add garlic and ginger and saute another minute.

Stir in spices, then add tomatoes, pumpkin puree and coconut milk and sautee 3-5 minutes.

Stir in chickpeas and potatoes and simmer another 5 minutes. Season with sea salt.

Just before serving, stir in spinach and cook until wilted. Garnish with fresh cilantro. Enjoy!

Taking the Stairs

A Stockholm subway station found a way to get more people to take the stairs rather than the escalator. See the video below.

Blueberry Banana Coffeecake

For a race over the weekend I decided to make a Blueberry Banana Coffeecake from Vegan Brunch. Oh My Goodness...it rocked. I had people coming up to me the entire day telling me how awesome the coffeecake was. I made a double batch and seriously, it was not enough.I love my Vegan Brunch cookbook and this coffeecake was to die for! Moist, full of flavor, the crumble topping was perfect too! I will

NBC 30 Health amp Wellness Festival

I had a great time yesterday at the NBC 30 Health & Wellness Festival. This was my second year making vegan food on their cooking stage, which meant I was a little more relaxed and could goof around with the audience. It helped that my parents were there lending their support, too. :)

I made one of my favorite recipes, a Winter Vegetable Bisque, with butternut squash, sweet potato, carrot, parsnip and leeks, all cooked to perfection and pureed until smooth in my can't-live-without Vita-Mix. The secret ingredient was Mellow White Miso by Westbrae Natural, which gave the base a slightly sweet and savory balance.

It was good to see so many people interested in learning about vegan food. I think there were about 15 people gathered around during the demo, and then a huge swarm of about 30 more people came from out of nowhere to line up for a free sample. Everyone seemed pleasantly surprised by the taste.
I topped off the soup with Spiced Pepitas made by sauteeing raw pumpkin seeds in a pan with a little Earth Balance margarine, chil powder and sea salt until they were lightly browned and popping. The slightly spicey toasted seeds contrast really nicely with the smooth and creamy sweetness of the bisque. Plus, I think that's one of my favorite snacks.

Perfect for a rainy autumn afternoon.

Perfect Pumpkin Pancakes with Pecan Praline

Perfect Pumpkin Pancakes with Pecan Praline (gluten-free!)

I was invited to do a cooking segment on NBC-30's Morning Show this Saturday and, while the thought fills me with serious dread and apprehension, I agreed to do it (because I can't turn down an opportunity for shameless self-promotion!). But really, it should be fun. :)

At first I was thinking of doing my Winter Vegetable Bisque, which is a favorite. But then it occurred to me, duh, this will be airing live at 6:50 A.M. (WAAAY too early to function on a Saturday morning), and therefore I should consider doing a breakfast recipe. But what could I do that's colorful, seasonal, and cooks in 2-3 minutes (which is all the camera time I'll be getting)?

With Halloween just around the corner, I decided: Pumpkin Pancakes. How perfect is that? Then I just needed to do a little research, test & tweak the recipe, and make them foolproof for flipping in front of a live audience. Last night's cold, rainy, snowy evening was the ideal setting to get out the frying pan and metal spatula to practice. I am so excited about this recipe.

You begin by melting 1 Tbl coconut oil in a pan, which immediately makes your kitchen smell like a bakery. But this breakfast isn't just a bunch of empty calories because you get the health benefits of fiber and betacarotene from the pumpkin (though you'd never suspect these decadent little cakes were "healthy"). The texture is amazingly light and fluffy.

I topped them with a Pecan Praline sauce made from toasting pecans in a pan, then I added about a tsp of Earth Balance margarine and 1/4 cup maple syrup and heated until bubbly. This was immediately poured over a stack of three pancakes. Heavenly!

You can make the batter the day before, then just thin it out with a little more rice milk and stir it up before pouring into a hot skillet. I think they came out better the second day after the ingredients had a chance to blend. I can already see this becoming a part of my routine this fall after a cold and dreary morning of raking leaves. Something to look forward to.

Perfect Pumpkin Pancake Recipe
3/4 cup rice flour
1/4 cup gluten-free flour
2 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch ofcloves
1/2 tsp xantham gum
1 cup rice or soy milk (room temperature)
2 Tbl agave syrup
1/2 tsp vanilla
1 Tbl coconut oil, melted
1/2 cup pumpkin puree

Mix together all the dry ingredients in a large bowl. Whisk together pumpkin puree with the soy or rice milk, agave syrup, vanilla and oil, then add to flour mix. Stir well to combine, and let sit about 5 minutes while you heat your non-stick skillet on medium high heat. Melt about 1 Tbl coconut oil in hot skillet and drop about 1/4 cup of batter in the pan for each pancake. Cook 2-3 minutes on each side until golden grown. Top with pecan praline (1/4 cup pecans, 1 tsp Earth Balance, 1/2 cup maple syrup heated in sauce pot until bubbly).

Black Bean Burrittos

This recipe is an easy one that I found on the Whole Foods site! Click HERE to view it.

Serves 4
Serve these burritos with fresh pineapple salsa or a chopped vegetable salad.

Ingredients
2 (15-ounce) cans no-salt-added black beans, drained and rinsed, or 3 cups cooked beans 1 tomato, chopped 3 green onions, coarsely chopped 1/4 cup chopped cilantro 2 cups cooked brown rice 4 tablespoons grated Monterey Jack or non-dairy cheese 1 clove garlic, finely chopped 3 tablespoons lime juice 3 tablespoons canola oil 1/4 teaspoon crushed red pepper 1/4 teaspoon hot sauce, more to taste Sea salt and ground pepper 4 large whole wheat tortillas 1 ripe avocado, mashed

Method
In a large bowl, mix together beans, tomato, green onions, cilantro, cooked rice and cheese. Set aside. In a small bowl, combine garlic and lime juice. In a slow, steady stream whisk in oil until dressing has slightly thickened. Add crushed red pepper and salt to taste. Stir lime dressing into bean mixture and season with hot sauce to taste. Spread 1/4 of the avocado along the center of each tortilla. Top with bean mixture. Fold the edges up and roll up into burritos. Serve immediately, or heat on a baking sheet in a 350°F oven until cheese has melted and burritos are heated through, about 15 minutes.

Nutrition
Per serving (about 16oz/469g-wt.): 490 calories (200 from fat), 22g total fat, 3g saturated fat, 13g protein, 61g total carbohydrate (10g dietary fiber, 3g sugar), 5mg cholesterol, 510mg sodium

Vegan on the Speedy Side

Sometimes I just don't feel like cooking. Work has been busy lately and I've been staying late. On the bright side there are some really good options for quick food without having to go out to eat all the time. This month at Whole Foods there has been a coupon for TastyBite. So I picked up a few different ones to try. Last night was the Aloo Palak and Spinach Dal. I do have to say I liked the

Week four

This was the fourth and final week of my "Healthy Cooking in a Hurry" class, and I'm sad to say farewell. It's really starting to feel like fall (well... with the snow today, kinda like winter, actually), so this latest batch of recipes really worked well.

We started with one of my favorites: Winter Vegetable Bisque made with sweet butternut squash, garnet yam, parsnip and carrot. I could eat this all day long.

The entree was a cultural mix of comfort foods: White Bean and Fennel Cassoulet with Baked Polenta, Sauteed Broccoli Rabe and Pan-roasted Garlic. I wasn't the only one who couldn't wait to dive into those sweet and creamy garlic cloves!

For dessert we had a gluten-free Toasted Almond Coconut Macaroon Dipped in Dark Chocolate. So simple, yet elegant. Then, as an extra treat, I sliced into some ripe and juicy figs (which I must report taste even more heavenly dipped in that dark chocolate!). What a way to end!

Pumpkin Bread

I decided to make pumpkin bread...because I love all things pumpkin.Recipe:2 cups all purpose flour2 tsp baking powder1 tsp baking soda1 tsp cinnamon1/2 tsp ginger1/4 tsp all spice1/4 tsp nutmegpinch clovessift above together in a large bowl1-15oz can pumpkin (not pumpkin pie filling, just plain old pumpkin)1/2 cup maple agave (or maple syrup)1/4 cup unsweetened applesauce1 tbsp dark molasses1

Win 1000 Vegan Recipes

How many of you grew up with beaten and battered copies of Betty Crocker's Cookbook and Joy of Cooking lining your kitchen shelves? Finally, we have a vegan alternative to rival the classics—Robin Robertson's 1,000 Vegan Recipes.

1,000 Vegan Recipes by Robin Robertson

Robertson's newest book is the most comprehensive vegan cookbook ever published and contains recipes for every course of any meal. It also features a handy "Fast" icon so you can easily identify recipes that can be made in a hurry, so it's perfect leisurely long weekends and busy weeknights.

Enter to win your free copy of 1,000 Vegan Recipes today by leaving a short comment below! Tell us about your favorite recipe to make at home, and we'll choose one winner at random.

We are giving away one copy of the beautiful new book. The contest ends on November 4, and we'll contact the winner by November 10. Be sure to read our privacy policy and terms and conditions, as you're agreeing to both by commenting.

Peppermint Lemonade

Okay, YUM YUM YUM is my phrase for this quick recipe.

Take a 1/2 cup of fresh peppermint leaves, wash them and put into heat resistant pitched. Pour

boiling water over leaves; steep for 30 minutes. Fish out all leaves, put the freshly squeezed juice of 4 lemons into the pitches, along with one squirt of Stevia! (natural sweetener liquid)

Serve over ice and enjoy!