Phylicia Rashad Loses 35 Pounds

Phylicia Rashad, age 61, (of Bill Cosby Show fame) has lost 35 pounds. She looks and feels fantastic. She joined Jenny Craig as a spokesperson in December and it's taken her eight months to lose the weight. She says it's not rocket science. She believes she can keep the weight off as she lost it quite gradually and she intends to keep up the regular exercise. See her in this Jenny Craig promotional video below.

Chocolate Beer Waffles

Another awesome way to enjoy the chocolate beer waffles is to turn it into a PB&J sandwich...so very good!

Zucchini Snack

This is a super easy recipe, I think we often forget about~! If you have a lot of zucchini in your garden here is a quick treat you can whip up!

Thinly slice some zucchini, beat 2 eggs and put some bread crumbs in a dish. I LOVE pankos! They make it even more tasty.

Dip your zucchini into the eggs, then panko crumbs and fry! YUMMY!

Lentil Tomato Curry

2 cup brown lentils 2 cup water 14 1/2 oz stewed tomatoes 14 1/2 oz diced tomatoes 2 garlic cloves 2 tsp curry powder 1 1/2 tsp cumin 1 tsp ginger 1 1/2 cup diced onions 1 tbsp olive oilSimmer Lentils, Water, and both cans of tomatoes.Meanwhile, heat olive oil in a small pan, add diced onions and garlic. Saute until onions are

Happy Birthday Veg Mamma

I'll be taking a few days off...will be back next week!

Easy Banana Smores

Banana s'mores just might be the easiest dessert you'll ever make. All it takes is store-bought vegan graham crackers and a vegan chocolate bar heated in the microwave, then you add slices of fresh banana to the sandwich—that's it!

Easy Banana S'mores

Not only is this version of s'mores easy (maybe a little too easy—I ate three in one sitting), it's also healthier than the traditional recipe and vegan-friendly. By replacing marshmallows—which are one of the components of a typical s'more—with bananas, you're kicking the dessert up a notch by adding vitamins and minerals and eliminating animal products.

I'm not sure how well bananas will hold up over a campfire, so I recommend making this an indoor-only treat. Enjoy!

Banana S'mores

1 vegan chocolate bar
4 vegan graham cracker sheets
2 bananas, sliced

•Cut or break the chocolate bar into 4 equal parts.

•Break each graham cracker sheet into 2 equal parts, along the perforated line, so that you have 8 equal-size squares.

•Make a sandwich using 2 graham cracker squares and 1 chocolate square in between, then heat in the microwave for 30 to 45 seconds, or until the chocolate just begins to melt.

•Remove from the microwave, open the sandwich, and add 1/4 of the banana slices to the sandwich. Then close and serve while the chocolate is warm.

Makes 4 large s'mores

Blueberry Coffee Cake Minis

I took the Blueberry Coffee Cake Recipe from the Joy of Vegan Baking and turned it into mini coffee cakes for a work party. Yeah, these babies were awesome. Plus, I like anything that's portable...mini coffee cakes are awesome...you can freeze them to keep longer and they thaw out perfectly!

Lunchbox Biscuits

Turn your lunchbox into a "brunchbox" by packing a sandwich made with fluffy biscuits. Whether you're preparing these for your child's lunch or your own, the best part is that you can sneak in added nutrition by replacing white flour with whole wheat flour.

Lunchbox Biscuits

Lunchbox biscuits can be used to make almost any type of sandwich—for instance, a faux chicken biscuit (as seen here), a PBB&J (peanut butter, biscuit, and jelly), or an "egg" biscuit with pan-fried tofu used in place of eggs.

Make a batch of lunchbox biscuits on a lazy Sunday afternoon and you'll have them ready for days. Enjoy!

Lunchbox Biscuits

2 cups + 2 Tbsp. whole wheat flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 cup unsweetened plain soy milk mixed with 1/2 Tbsp. apple cider vinegar
Water

•Preheat the oven to 375°F.

•In a large bowl, combine the flour, baking powder, and salt.

•Cut the vegetable shortening into the dry mixture and combine until the dough is crumbly.

•Stir in the mixture of soy milk and vinegar until a ball of dough starts to form.

•Knead the dough a couple of times, dusting your hands with the extra 2 tablespoonfuls of flour as needed. If the dough is dry, add small amounts of water (about a tablespoonful at a time) to moisten it.

•Dust your hands lightly with the remaining flour, then grab handfuls of dough and shape them into biscuits.

•Line a baking sheet with parchment paper and add the biscuits, spaced approximately 1 inch apart. Bake for about 10 minutes, or until the bottoms start to brown.

Makes 10 biscuits

Encrusted Zucchini

My Friend Amy came up with a great zucchini recipe!! YUM!

1/4 c each, bread crumbs, corn meal, and parmesean cheese. 2 egg whites, and sliced zuchinni. Dip zuch in eggs then in dry mix. Lay on cookie sheet sprayed with cooking spray and then spray on top to make crispy. Bake for 25 min on 425

Mojito Scones

Because regular mijoto's are just not enough...I made scones.3 cups all purpose flour 2 tbsp baking powder 1/4 cup sugar 1/4 tsp salt 1/4 cup fresh mint 1/3 cup vegetable oil3/4 cup rice milk 2 tsp apple cider vinegar1/4 cup rumLime Zest and juice from 2 small limesPreheat oven to 375 degrees, prepare a baking sheet with a sheet of parchment paper.Combined the

Blueberry Pancakes and Tofu Frittata

Seriously, I'm totally addicted to tofu frittata's...and pancakes. Heck, just breakfast!I made Blueberry Pancakes and what I like to do is top them off with either fruit or peanut butter...since these were blueberry pancakes I opted for the peanut butter.Blueberry Pancakes: 1 1/4 cups flour 1 tbsp sugar 2 tsp baking powder 3/4 tsp salt 1 cup rice milk 1/2 tsp

Obese Habits

The Washington Post has a story today about The Seven Secrets of Highly Obese People. The bad habits they point to is things like using big plates, eating fast, always eating all the food on your plate, taking seconds and never eating breakfast. But here is a comment from a slim reader who begs to disagree.I am amazed at this study. I have a BMI of 20.5 and I do all of the things that they say obese people do. I eat very quickly, I take the larger plate and always go back for seconds. I actually have a major problem with leaving food on a plate (just wasteful!) The last time I ate breakfast on a regular basis probably was 15 years ago. Either this study is full of crap, or I am the luckiest person on the face of the earth (I think it is the first, not the second). It comes down to a very easy item. Exercise 5 times a week. Even if it is a 20 minute walk. My parents are very overweight, but they do not exercise. Take control of your life and do something about your weight if it is an issue. Someone at my office is always looking for the easy route to weight lose. She drinks special drinks, goes on crazy diets. When I ask her if she exercises, she says that she doesn't have to to lose weight. Obviously, she does.The buffet photo is via NixKitz.Another reader makes this point;While this is all very interesting, I must say I just love how it conveniently wraps all of the actions of obese people in such a neat little package. So THAT'S why they are fat! Seriously, have you put any thought into why food seems to be so important to those who happen to be larger than you? Why they choose larger plates and tables that are closer to the buffet? Not because of laziness. Ever consider the psychological causes? Maybe that person is depressed and uses food as a way to comfort and fill that hole? And at times when they feel that no one truly understands them or is there for them, food is always there. So yes, there is somewhat of a desperation to get to that warm, tasty, comforting food. ...I'm not saying that this is the case for everyone who is overweight, but it may be for many of us out there. And while these "little steps" sound so easy, the first thing a person has to do before really making a difference in eating habits is working on their self mentally and eventually find out that food is only a temporary solution to filling that void.

Raw Food Lesson

It's been the perfect weather for making raw food lately. If it stayed hot and humid with temperatures in the 80s year-round, I could probably be 100% raw. For now, I'll just experiment with recipes and share them with those who would like some delicious and healthy treats.

This week we made a green soup with cucumbers and avocado. Very cooling and refreshing. The mandolin came in handy for slicing extra thin slices of cucumber which we then marinated in lemon juice, olive oil, sea salt and fresh dill. Just like pickles, only without the bite of vinegar.

This was followed by a lovely composed salad of romaine lettuce, avocado and beefsteak tomato slices topped with a teeny drizzle of olive oil, sea salt and fresh basil. At the center of the plate was a savory olive and walnut pate.

For dessert, we restrained ourselves to just a few bites of a freeform blueberry tartlet with cashew cream and almond coconut crust. The rich sweetness was balanced by the slight tang of orange juice and orange zest. A perfect way to end this decadent meal!

HotCold Tea

As the HOT of summer hits, I find it hard to drink my HOT tea. So each morning I brew a hot pitcher of my favorite tea from tea bags and then chill. So I can enjoy my favorite tea all year round, whether HOT or COLD.

My favorite is Raspberry leaf tea...what is your favorite?

Blueberry Lemon Muffins

From my Joy of Vegan Baking Cookbook comes these most delicious (and very popular) Blueberry Lemon Muffins.I've give several of these away and everyone has said how awesome they were. I thought they rocked, so seriously, go get yourself the Joy of Vegan Baking and make these muffins. Simply deliciously!

Thai Food

Last weekend I had the pleasure of completing my first century ride (you know, 100 miles on the bike). Call me insane, as some people have, because as my friend said I picked the hillist route to complete this task on. But I was rewarded with some yummy Thai food in Madison, Wisconsin... The resturant was selected by Tim Bates who lives just down the street...And my riding friend Russell and I

Messy Fajita Tacos

Veggie fajitas in many Mexican restaurants in the U.S. are prepared in a similar way. They almost always include bell peppers and onions—often mushrooms too—and they're sautéed until soft, then hit with a splash of soy sauce and some seasonings.

Fajita Tacos

The fajita seasonings may vary, but they typically include a touch of cumin and some type of chili seasoning—for example, chipotle, cayenne, or a blend. Surprisingly, cumin isn't a spice that's commonly used in Mexican cuisine; it's an American addition to Mexican-inspired recipes.

To balance the heat of the chili seasoning, I like to top my fajita tacos with diced tomatoes instead of salsa. This prevents any additional spice from sneaking onto my plate. What can I say? Sometimes I just can't handle the heat.

Enjoy!

Messy Fajita Tacos

2 Tbsp. olive oil
1/2 medium onion, sliced
1 clove garlic, minced
2 portobello mushroom caps, sliced
1/2 green bell pepper, sliced
1 small summer squash, cut into 1/2-inch rounds, then quartered
2 tsp. soy sauce
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. chipotle powder
8 crunchy taco shells or soft corn tortillas
1/2 cup diced tomato (for garnish)

•Heat the olive oil in a large sauté pan over medium heat. Add the onion and sauté for about 3 minutes. Add the garlic and cook an additional 30 seconds.

•Add the mushrooms, bell pepper, and squash and sauté until just soft, about 5 minutes.

•Add the soy sauce and toss (or stir) the vegetables.

•Add the cumin, chili powder, and chipotle (add more chili and chipotle powder for spicier tacos), then cook for an additional minute.

•Distribute the vegetables evenly among 8 warm taco shells or corn tortillas and garnish with diced tomatoes or other toppings.

Makes 8 tacos

Hashbrown Casserole

This is a easy recipe that can be used for breakfast, brunch or a side dish. It doesn't take the prettiest picture but its good!

Click here for printer friendly recipe from allrecipes.com remember to adpat it to make it vegetarian.

INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom
1 1/2 cups sour cream ( I use vegan)
2 tablespoons butter, softened
2 tablespoons dried minced onion flakes
ground black pepper to taste
1 (2 pound) package frozen shredded hash brown potatoes, thawed
4 ounces extra sharp Cheddar cheese, shredded
1/2 cup crushed cornflakes cereal

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, mix together the soup, sour cream, butter, dried onion flakes, and pepper. Stir in the hash browns and 1/2 the cheese. Pour into the prepared baking dish, sprinkle with remaining cheese, and top with crushed cornflakes.
Bake 45 minutes in the preheated oven, or until cheese is melted and bubbly.

Enchilada Casserole

I felt like making enchiladas and ended up with an awesome enchilada casserole instead because I got a little over excited about my veggies...can you blame a girl?1 tbsp olive oil1 1/2 cup diced onions1 cup diced bell pepper3 garlic cloves1 poblano pepper, diced1 jalapeno pepper, diced1 cup diced mushrooms15 oz diced tomatoes (one can fire roasted diced tomatoes)30

Top 10 Faux-Chicken Sandwiches in the US

You may remember that back in June I asked for your help finding the best faux chicken sandwiches in North America. We read through your suggestions and taste-tested as much faux-chicken as we could get our hands on, and we've finally tallied the results in our quest to name some of the best mock meats on restaurant menus around the country.

And the Top 10 Faux-Chicken Sandwiches in the U.S. are ...

1. Green New American Vegetarian, Tempe, Arizona: The Secret BBQ Chicken Sandwich features mock chicken topped with caramelized onions and peppers slathered in espresso BBQ sauce. The sandwich is also served with vegan mayo and your choice of thyme fries, curry pasta salad, tahini coleslaw, or fresh fruit.

2. Govinda's GourmetVegetarian, Philadelphia, Pennsylvania: Philly's most famous sandwich, but with a twist! The Vegan Philly Chicken Cheese Steak has soy chicken and rainbow peppers grilled in olive oil and topped with soy cheese. The sandwich is served on a sesame seed roll, a whole wheat roll, or a wrap.

3. Veggie Grill, Orange County, California: This SoCal location offers a Bayou Chickin' Sandwich, featuring veggie chicken that is lightly blackened with Cajun spices, dressed with lettuce, tomato, red onion, avocado, and spicy vegan mayo on a wheat bun, and served with a side of red cabbage slaw.

4. Native Foods, Southern California: Native Foods is known for its interestingly named menu items, and the Chicken Run Ranch Burger is no exception. The sandwich features crispy battered "save the chicken," vegan ranch dressing, lettuce, carrots, and onion served on an organic wheat and sprouted brown rice ciabatta roll.

5. Red Bamboo, New York City: The Chicken Parmesan Hero at one of NYC's many vegetarian eateries takes fifth place with a sandwich made from breaded soy chicken with vegan mozzarella cheese, smothered in sweet basil marinara sauce and served on Italian bread.

6. Pizza Lucé, Minneapolis: Pizza Lucé's Mock Chicken Dijon—a mock-chicken patty seasoned with Dijon mustard and topped with lettuce, onions, tomatoes, and banana peppers served on a toasted bun—puts Minneapolis on the list in sixth place.

7. VegiTerranean, Akron, Ohio: Chrissie Hynde's restaurant comes in at number seven for the Grilled Gardein Bruschetta Pomodoro Panini. The sandwich comes with balsamic basil marinated tomatoes and soy mozzarella and is accompanied by a grilled vegetable orzo salad.

8. Foodswings, Brooklyn, New York: Foodswings' No Chicken Caesar Club is made with grilled mock chicken, crisp romaine lettuce, tomato, black olives, and vegan Caesar dressing and is served on warm Italian bread.

9. Vertical Diner, Salt Lake City, Utah: The Breaded Chicken Sandwich is served on French bread, 7-grain bread, or a tortilla wrap and comes with lettuce, tomato, onion, and Vertical Sauce, with a choice of tortilla chips or carrot sticks.

10. Red Dog Saloon, Norfolk, Virginia: Red Dog serves a sandwich made with fried Chickette served on a roll with lettuce, tomato, and chips.

Frittata Goodness

1 1/2 cup diced onion1 cup diced bell pepper1 1/2 cup diced mushrooms5 oz spinach1 tbsp olive oil16 oz extra firm tofu16 oz firm tofu1/2 cup nutritional yeast2 tbsp soy sauce1/2 tsp turmeric1/2 tsp pepper2 tsp Dijon mustardpreheat oven to 350 degreessaute onions and bell pepper until onions are softadd mushrooms, cook 1 minuteadd spinach, cook until wilteddrain tofuin a large bowl mash the tofu

Deep Fried Beans and Asparagus

This receipe serves 4 as an appetizer or side dish. We adapted the recipe from "The Stir-Fry Cookbook" 100 fun and fresh recipes for the one stop cook.

8 oz green beans, cut in half

8 oz baby asparagus, cut in half

1 1/4 cup

oil for deep frying

1-2 green chiles

1 2-inch ginger grated

4 T yellow bean sauce (we used black bean sauce)

1 T dry sherry

We could not find yellow bean sauce so we used black bean sauce so our beans turned out darker. However, we felt the 4T was too much, the dish was too salty so I would recommend using 1/2 of what the recipe calls for.

Cover the beans and asparagus with boiling water, let stand for 5 minutes then drain and pat dry. Heat the oil in the wok or skillet. Deep fry the beans and asparagus in small batches for 2 minutes. Remove from the wok with a slotted draining spoon and drain on paper towels. Drain the oil from the wok/skillet, reserving 1 T, then wipe the wok/skillet clean. Add the oil and stir fry the chiles, and ginger for 1 minute. Add the fried beans and asparagus to the wok. Blend the bean sauce with 2 T water and pour into the wok with the sherry. Cook for 1-2 minutes or until the veggies are hot. Serve immediately.

Next, time we might try hoison sauce on the side instead of bean sauce!

Different

I went to Comet Cafe and did not get the Vegan Gyro...everyone should be proud of me...heck I'm proud of me. What I did get was the Vegan Salisbury Steak, with mashed potatoes and green beans...the gravy is made with porcini mushrooms and you pretty much had to keep me from licking the plate clean. I heart Comet Cafe. Selecting the Salisbury Steak was difficult though...I was torn between two

Easy Apple Crsip

Ingredients:

1 c flour

1 t vanilla

1 c sugar

1 c brown sugar

2/3 c oatmeal

2-3 peeled apples cut into chunks

1/2 c butter

1 t cinnamon

Mix all ingredients except fruit in bowl. Cut in butter and mix well with other ingredients. Spray a 9 inch square baking dish with nonstick cooking spray. Put fruit in baking dish and top with mixture. Bake at 350 for 1 hour.

Stone Fruit Soup RAW

The other day I wanted to do something a little different with my baked tofu. I was planning to serve it with basmati rice and sauteed dinosaur kale, which would've been perfectly fine, but I decided it needed a sauce. Scanning my local independent grocer's produce shelves, I discovered some lovely Ranier Cherries.

(photo by InspirationDC)

Luscious, sweet and fresh, they glowed like a beacon, just calling out to be eaten. Their beautiful yellow skin with pink blush reminded me of peaches, which made me think the perfect accompaniment would be some fresh local peaches, which also happen to be in season.

I decided to combine the two along with some orange juice, cinnamon and mint, to cook down into a compote. Perfection!

The next day I had a raw food lesson with a client who, coincidentally, had asked me if I could come up with a recipe using peaches. I thought to myself, "I wonder if I can use these same ingredients and make a cool summer soup?" With a little tweaking and the addition of some sweet young Thai coconut meat and water for the base, I had the most refreshing summer soup I've ever tasted.


Stone Fruit Soup (serves 2-4)

1 cup Ranier cherries, pitted
3 fresh peaches, pitted and cut into chunks
meat of 1 young Tha coconut, plus about 1/2 cup of coconut water
juice of 1 orange (about 1/4 cup)
pinch of cinnamon
pinch of sea salt
1 Tbl fresh mint, chopped fine

Reserve several cherries, cut in half for garnish. In a high-speed blender, puree cherries, peaches, coconut meat, coconut water and orange juice until smooth. Add cinnamon, sea salt and fresh mint and blend briefly, just to combine. Garnish with cherry halves and fresh mint.

Red Pepper Stuffed with Sundried Tomato and Cashew Romesco RAW

I saw this recipe for Sundried Tomato and Cashew Romesco in Matthew Kenney and Sarma Melngailis' gorgeous Raw Food/Real World book and wanted to give it a try. It's a savory nut pate that can be served with veggies or crackers. The main seasoning is za'atar - kinda Mediterrannean, kinda Middle Eastern, with dried basil, oregano, thyme and sumac. I was thinking it might be a nice filling for stuffed peppers.

Since I need to eat more greens, I decided to top it with a big pile of arugula sprouts tossed in a simple Dijon vinaigrette. The slightly spicy dressing and bitter bite of the sprouts were the perfect contrast to the savory flavor of the filling and the sweet red pepper. To complete the light lunch, I served a simple slaw of shredded cabbage, carrot and red pepper on the side. More crunchy goodness!

The result: rich depth of flavor with gorgeous color contrasts. This one is definitely a keeper.

Red Pepper Stuffed with Sundried Tomato and Cashew Romesco, Sprouts and Dijon Vinaigrette (serves 2-4)

2 red peppers, cut in half
1 Tbls olive oil
sea salt

1 cup sundried tomatoes
1 cup raw cashews, soaked, drained and rinsed
zest of 1 orange (about 1 Tbl)
juice of 1 orange (about 1/4 cup)
2-3 Tbl olive oil
¼ cup lemon juice
2 Tbl miso
2 tsp za’atar spice (1/2 tsp dried basil, ½ tsp dried oregano, ½ tsp dried thyme, ½ tsp sumac)
1 tsp sea salt
fresh black pepper

1 handful of fresh sprouts
1 Tbl olive oil
1 Tbl Dijon mustard
1 tsp agave syrup
pinch of sea salt

Cut and seed red peppers. Drizzle with olive oil and sprinkle with sea salt, then set aside. Place all remaining ingredients in food processor and pulse until well combined. Add water if necessary to achieve thick, spreadable paste. Spoon ¼ of the mixture into each pepper half, then prepare sprouts. In a bowl, whisk together olive oil, mustard and sea salt. Toss sprouts in dressing, then place on top of stuffed pepper.

Cherry Salad

I recently tweaked my cranberry salad. (Click HERE for orginal recipe post). I had some fresh cherries, which I pitted and cut in

half and replaced the dried cranberries. It was great!! Give it a try with different fruit, its a great salad all around.

Grilled Avocado and Smoky Corn Salad

Printer Friendly Recipe (click here)
Recipe from gourmet.com


1/4 cup grated parmesan
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1 teaspoon minced garlic
1 tablespoon minced canned chipotle chiles in adobo
3 tablespoons vegetable oil
2 ears of corn, shucked
2 firm-ripe 6- to 8-oz avocados, halved and pitted but not peeled
1 head romaine (1 lb), tough outer leaves discarded and head quartered lengthwise, then cut crosswise into 1-inch strips

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 tsp each of salt and pepper.
Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 tsp each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
Peel avocados and thinly slice. Cut corn kernels from cobs.
Toss romaine with dressing and serve topped with avocado and corn.

Cooks’ note:
Corn and avocados can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.

Vegan Creamed Corn

The funny thing about creamed corn is that, well, it doesn't have to contain cream. The store-bought canned varieties are almost always vegan because they use the "milk" from the cob and the liquid held inside the corn kernels to achieve a creamy consistency. Many homemade recipes do call for dairy products, but they can easily be replaced with nondairy ingredients to make vegan creamed corn.

Creamed Corn

The recipe below is a very simple take on the corn dish that is popular in the South and Midwest, but you can add additional herbs and spices too. Try adding nutmeg, rosemary, or even a sprinkling of soy cheese before serving.

Creamed Corn

8 ears corn
1 cup unsweetened soy milk
2 tsp. salt
1 tsp. sugar
2 tsp. vegan margarine
2 tsp. flour

•Over a large mixing bowl, remove the tops of the kernels from the corn with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

•Take half of the kernels and pulse in a food processor until just smooth.

•Place all the corn in a saucepan with the soy milk. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in salt and sugar.

•In another small pan, melt the margarine, then stir in the flour, being careful not to brown. Stir this roux into the corn and cook until slightly thickened.

Makes 8 servings

Vegan Horchata Cupcakes

At a recent PETA potluck, the spread served up by my coworkers was impressive. I made mashed potatoes, Christine made Creamy "Chicken" Casserole, Emily and Patricia cheated by ordering Chinese take-out, and few people brought fruit platters and chips and dip, but the recipes that really outshined all the others were the desserts.

The problem, however, with attending a potluck is that when you ask your coworkers, "Can you give me the recipe?" the answer is often, "It's on page 180 of this book" or "I sort of combined this recipe I read about with another one my grandmother taught me when I was 10" or "Recipe? Ha!"

Getting a recipe out of people can be like pulling teeth, but through a bit of back and forth, I was finally able to compile a recipe for the delicious Horchata Cupcakes that Shawna made for the potluck and that are currently making mouths water on PETA's Facebook page. It's a combination of the vanilla cupcakes from Vegan Cupcakes Take Over the World and the nonvegan horchata cupcakes from Cupcake Bakeshop.

Here's a look at a few delicious vegan desserts served at the potluck, and the recipe for the cupcakes is below. Enjoy!

Horchata Cupcakes

Scones from Vegan Brunch

Brownies made from a mix

Horchata Cupcakes

For the Cupcakes:

1 cup vegan horchata
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract or vanilla extract
1 1/4 cups flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

•Preheat the oven to 350°F and line the muffin pan with paper liners.

•Whisk the horchata and the vinegar together and let sit a few minutes until curdled.

•Beat together the horchata mixture, oil, sugar, vanilla, cinnamon and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, until done. Transfer to a cooling rack and cool completely before frosting.

For the Frosting:

2 sticks vegan margarine, softened
7-8 cups confectioner's sugar
1/2 cup vegan horchata
1/2 tsp. vanilla
1/2 tsp. cinnamon

•Whip the margarine in a mixer on high speed.

•Sift the confectioner's sugar and set aside.

•Add the horchata, vanilla, cinnamon, and 4 cups of confectioner's sugar to the margarine and beat until combined.

•Add the remaining sugar 1 cup at a time until the desired consistency and sweetness are reached.

To Assemble:

•Frost each cooled cupcake using a knife or piping bag.

•Sprinkle with cinnamon, if desired.

Makes 12 cupcakes

Sushi

Monday's and Tuesday's are half priced sushi days at Fujiyama and my co-worker Julie and I love sushi. Well...I just love vegetables and rice...and wasabi...yum. Above is my dinner...an asparagus roll and an avocado roll. We also downed a bowl of steamed edamame...so freaking good!

I Dream of Cooking

I was a cooking manic over the weekend. I like to cook in bulk, then freeze it so I can have a variety of yummy food to munch on at anytime. And I tend to cook (a lot) when I'm not able to ride my bike. Lucky for me, this came Friday with plentiful rain and Sunday after an exhausting 2 hour windy hot and humid ride. So I cooked up a storm.On Friday I cooked up some yummy food from Vegan Brunch...

Picnic in Niantic

I catered a party this weekend at a lovely summer home in Niantic. The picture perfect setting was complimented by sunshine, fresh air, fresh flowers, and an array of vegan goodies.

The main course was a ciabatta roll stuffed with mock chicken salad and garnished with happy Black-Eyed Susans, Butterfly Bush and hosta leaves from my garden. This is one of my favorite salads to make because it tastes delicious and you'd never know it's vegan.

The rest of the menu included hors d'oeuvres of Eggless Egg Salad in Endive Leaves, Cherry Tomatoes Piped with Avocado Cream, Nasturtium Leaf Canolis with Macadamia Nut "Cheese"(RAW), Olive Tapenade on Crostini, Curried Chick Pea and Quinoa Pilaf, and a Fruit Tart with Date Nut Crust (RAW).

(Eggless Egg Salad in Endive Leaves;
Cherry Tomatoes with Avocado Cream; Dill Blossoms)

(Nasturtium Cannolis with Macadamia "Cheese";
Olive Tapenade on Crostini)

(Raw Fruit Tart with Date Nut Crust)

Walk to Lose Weight

Here's a good motivational video about the benefits of walking for weight loss.

Losing the Big Bottom

Greta has lost 45 pounds since March. Congrats Greta! She's got an entertaining blog about her weight loss journey. Here's an excerpt about her new eating plan;You might be wondering what I am eating. Since starting all of this in mid-March, I sort of have come to a rhythm in my eating pattern that seems to be working. I have relied on the fabulous site fitday.com to keep me on track...which is a great resource. I especially like how it tracks nutrients, so I can be sure to supplement the nutrients I am not getting from my diet. I have also relied heavily on the principles of Ann Louise Gittleman's Fat Flush protocol. Eating lean protein, ample "good" fats, and loads of veggies seems to work well for me.Basically, I have cut out ALL grains--with some occasional exceptions. I will not add them back until I reach my goal, and then, only slowly. I eat lean protein, eggs, lots and lots and lots of vegetables, 2 or so servings of fruit a day, and plain nonfat yogurt sweetened with liquid stevia (it is good.....I swear). I was NOT a big veggie fan, before....but have come to greatly appreciate vegetables over the past month. They are SO filled with nutrients.....and fiber.....and have so few calories. I have finally become good friends with them. :)Check out her inspiring blog at Big Bottom Blogger.

Eating Out

Last night I pedaled down to one of my favorite places to eat...Comet Cafe. They offer a ton of vegan options yet I always get the exact same thing. Maybe because it's so flippin' good or maybe because it's so good I'm afraid everything else will be a let down compared to it. At any rate I promise, next time, I'll get something different! But one thing is for sure dinner rocked and so did the

Meatless Mondays at the White House

This spring, First Lady Michelle Obama planted the first organic veggie garden at the White House since the days of Eleanor Roosevelt's Victory Garden. Nearly 60 varieties of plants have been incorporated into the 1,100 square foot plot, and food has already been harvested by local schools and community groups.

“I wanted to be able to bring what I learned to a broader base of people," Mrs. Obama said. "And what better way to do it than to plant a vegetable garden in the South Lawn of the White House?”
The Obamas will feed their love of Mexican food with cilantro, tomatillos and hot peppers. Lettuces include red romaine, green oak leaf, butterhead, red leaf and galactic. There's also spinach, chard, collards and black kale. For dessert, a patch of berries has been planted. And herbs will include some more unusual varieties, like anise hyssop and Thai basil.

Now. . . with all that produce available for the First Family and the White House kitchen, it would only seem logical to make eating veggies a regular part of the White House menu. Mrs. Obama advises that “by eliminating processed food, trying to cook a meal a little more often, trying to incorporate more fruits and vegetables,” one can live more healthfully. I couldn't agree more!

But may I also suggest, Meatless Mondays? I'd be happy to help with the menu. How about a raw vegan spread of Sunflower Seed Pate in Romaine Lettuce Leaf Tacos, Mexican Mole, and Strawberry Salsa with Cilantro Vinaigrette.


Join the movement, and spread the word. And let the First Family know you'd like to see Meatless Mondays on the Menu at The White House by submitting your comment here.

Grilled Leek Polenta

Polenta is a creamy cornmeal dish used as a base for savory recipes in several countries around the world. Given our affinity for grilling and barbecue here in the U.S., of course we found a way to put polenta on the grill too.

Grilled Leek Polenta

The process is fairly simple—prepare polenta as you normally would, but make it just a little thicker than usual, chill the mixture until it becomes firm, then slice it up, oil it up, and throw it on a grill for just a few minutes.

The recipe below is for leek polenta made with a rich vegetable broth and vegan margarine. It can be enjoyed on its own, beside a hearty stew, or topped with a creamy sauce that will complement the crunchy exterior. Play around with the combinations and enjoy!

Grilled Leek Polenta

2 Tbsp. vegan margarine
3 large leeks, cleaned and thinly sliced
1 cup water
2 cups vegetable broth
1 bay leaf
1 cup coarse cornmeal
Salt and pepper, to taste
Oil

•Melt 1 Tbsp. of the margarine in a large saucepan over medium heat. Stir in the leeks. Cook, covered, for 10 minutes, or until softened, stirring occasionally.

•Add the water, broth, and bay leaf. Bring to a boil. Gradually whisk in the cornmeal.

•Reduce the heat and cook, stirring often and adding water as needed, for 30 minutes, or until thick.

•Discard the bay leaf and stir in the remaining 1 Tbsp. of margarine. Season with the salt and pepper.

•Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish. Cool completely. (Can be made a day ahead. Just cover and chill.)

•Prepare the barbecue (medium-high heat). Brush the grill with oil. Cut the polenta into 12 squares or triangles. Brush both sides with oil. Place on the grill and cover. Grill until golden brown, about 3 minutes per side. Serve hot.

Makes 4 servings

Spicy Tofu Taco Salads

Mexican restaurants are full of vegan options these days, but eating out isn't always friendly on the wallet. When trying to stick to a budget, why not whip up a fiesta in your kitchen instead?

Spicy Tofu Taco Salads

If you've been a long-time reader, you might realize that I have a soft spot for Mexican meals that can be made at home:

•Roasted Veggie and 'Chicken' Tacos

•'Chicken' and Mushroom Quesadillas

•Roasted Chili and Corn Tamales

•Black Beans With Mexican Beer

•Seasoned Refried Beans

•Tomatillo Salsa

But until now, I haven't featured my favorite "go to" Mexican meal—the taco salad.

One of the easiest versions of the taco salad is cooking veggie crumbles in a packet of store-bought taco seasoning (which usually costs less than a buck), then piling it high onto a bed of lettuce, tomato, salsa, and your other favorite toppings. You can keep it cheap by purchasing vegetables that are in season and adding inexpensive refried or black beans.

Another, less salty option is using pan-fried spicy tofu in place of the crumbles. Sprinkling a blend of cayenne, chipotle, and cumin onto the tofu while cooking will help sear their flavor into the dish, and to balance out the heat add a dollop of guacamole. Enjoy!

Spicy Tofu Taco Salads

1 lb. extra firm tofu, drained
3 Tbsp. olive oil
1 1/2 tsp. cayenne pepper
1 1/2 tsp. chipotle pepper
1/2 tsp. cumin
1/2 tsp. salt
1 bell pepper, sliced
1 small onion, sliced
1 head of romaine lettuce, washed and chopped
1 cup guacamole
Salsa (optional)

•Pat the block of tofu dry and then cut into five equal slices.

•Heat two tablespoonfuls of oil in a sauté pan over medium heat, add the tofu slices and cook until it becomes golden brown on one side, about 8 to 10 minutes.

•Before flipping the tofu, sprinkle 1/2 teaspoonful cayenne, 1/2 teaspoonful chipotle, 1/4 teaspoonful cumin, and 1/4 teaspoonful salt over the uncooked side, then flip. Cook for 8 to 10 minutes, and then repeat the step with the spices and salt. Remove from heat and then slice each piece into 1/2-inch strips.

•Add the remaining tablespoonful of oil to the pan and sauté the onion and bell pepper until just soft, add the remaining 1/2 teaspoonful cayenne and chipotle, then remove from heat.

•Distribute the lettuce onto four plates, add one fourth of the onions and peppers to each, add one fourth of the spicy tofu slices, and top with one-quarter cup guacamole.

•Add salsa, if desired, and serve.

Makes 4 servings