Chef of the Month Amanda Cohen

New York City is known for great restaurants, and vegetarian restaurants are no exception. You could borough-hop for a week and never eat at the same place twice if you didn't want to. And one of the restaurants that you might find yourself revisiting is Chef Amanda Cohen's Dirt Candy, where the focus is on vegetables—and where everything on the menu is available as vegan or vegetarian.

I'm happy to announce that Amanda has been named "Chef of the Month" for October and has given us a little insight to her food background and philosophy. Check out our Q&A with Amanda below.

Chef of the Month: Amanda Cohen

Where did you train to become a chef?
The Natural Gourmet.

What type of cuisine do you focus on?
Well, I've cooked vegetarian, vegan, raw, and meat, but Dirt Candy is where I get to do what I love: vegetarian cooking.

Do you have a favorite cooking method?
My philosophy is: whatever works. Everything at Dirt Candy comes in a vegan and a non-vegan version, and I really like skipping back and forth between vegan and vegetarian cooking. Vegan cooking is challenging in a way that's a lot of fun. It wakes your brain up. And I actually think that the Orange Tofu we serve is better vegan (we use coconut milk in the sauce instead of butter).

What are your favorite ingredients to work with?
Right now, what I'm really into are potatoes. And even though beet season is wrapping up, I'll probably stay obsessed with them until the year's last beet is pulled up out of the dirt.

What are the most important elements in cooking great vegetarian cuisine?
Vegetarian food should be about what you can eat, not what you can't. Aping the "protein, sauce, side of veg" format of the standard meat dish just reminds omnivorous diners of what they're not eating, and it doesn't do justice to vegetables, fruits, grains, and all the other fun stuff we get to play with. To me, breaking the "meat replacement" mold is the most important element in cooking great vegetarian food.

What is the key to getting meat-eaters to enjoy vegetarian food?
One of the things I'm most proud of is how many committed carnivores have been dragged into Dirt Candy against their will by friends or significant others and have come up to me afterwards and said how much they loved it. I think the key is that you have to have fun, but you also have to take it seriously. You have to have fun because that's what eating out is about. The more fun you have in the kitchen, the more fun your customers are going to have. On the other hand, you have to take what you do seriously. You have to be able to cook as well as any classically trained French chef, and you have to be willing to have your food compared to restaurants that "cheat" by putting bacon on everything.

What, in your opinion, does the future of plant-based cuisine hold?
I think the challenge to all of us is that we have to be better. Vegetarian chefs are like the Ginger Rogers to the omnivore chef's Fred Astaire: Our job is harder because we have to do everything they do, only backwards and in high heels. We have to work twice as hard for half the respect. Despite this, we desperately need to engage with the mainstream food world, because it's not enough to preach to the choir anymore. Chefs and owners, myself included, need to step up our game. We need to become the 4.0 GPA overachievers of food.

And there is a huge opportunity here. Most omnivore chefs would rather spend their time playing with pork belly and offal because that's the kind of "rock and roll" cooking the food press currently celebrates. Vegetables are considered unworthy of their attention. Which means that young, hungry chefs who want to make a mark and who are really passionate about vegetables have a wide-open field in which to play. Vegetables are like the Wild West of cooking right now—there are no rules. Every day in my kitchen I feel like I'm on the best downhill plunge of the coolest roller coaster ever built.

In your opinion, what vegetarian dish or type of food is most frequently prepared poorly and why?
I think dishes with some kind of meat replacement like seitan or tempeh or mock meat usually wind up tasting pretty boring because they often use a mishmash of techniques and unpleasant-to-work-with products. And that's really too bad. Mock meats come out of the Chinese temple cooking tradition, and when you have Chinese vegetarian food done right it's mind-blowingly good.

If you were stranded on a deserted island and could only eat one kind of ethnic food, what would it be?
Indian. It has the world's oldest and best vegetarian food tradition, and it's one of the world's greatest cuisines to boot—and to my shame I know too little about it.

Can you give us one great cooking tip for aspiring vegetarian chefs?
If you're aspiring to work in a professional kitchen, work on your technique. Find the toughest, busiest restaurant you can and get a job on their line. Show up for work every day. Stay for at least a year. By the time your year is up, you'll either realize that working in a professional kitchen isn't for you and you'll move on to something that makes you happier, or you'll be on your way to having an indestructible technique that'll make you a ninja master in the kitchen.

For the home cook: fearless experimentation. Find the ethnic grocery stores in your neighborhood and buy copies of Linda Bladholm's The Asian Grocery Store Demystified. She's got one for Asian grocery stores, one for Indian grocery stores, and one for Mexican grocery stores. Take the books with you when you shop. Buy things you've never tried. There are so many awesome vegetarian traditions around the world that you can steal from, you'll never get bored. Then get one good knife (and learn how to sharpen it), one good pan, and the world will be your oyster (mushroom).

What are some ingredients that you recommend vegetarians and vegans have in their kitchens to cook with?
Splurge on good oils. Truffle oil, almond oil, hazelnut oil, or pistachio oil are all really nice ways to finish off a dish. You can drizzle them over just about anything, cooked or raw, and they add an extra, savory dimension.

The Best of VegCooking Cajun Boiled Peanuts

Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!

Many northerners have been shocked, and somewhat horrified, to find that many southerners actually love the taste and texture of boiled peanuts. My fiancé is one of them. He says that the texture was the hardest—or rather, softest—thing for him to warm up to. But he, like many, eventually came around. I, on the other hand, was raised on the salty snack by my dad. Boiled peanuts have always been one of his favorite foods and he is one of the few people I know who actually make his own at home, so it was inevitable that I, too, would love them.

During the summer in the South, you can find many stands along the side of the road that offer boiled peanuts by the bag, and they most commonly come in two varieties—plain and Cajun. Plain boiled peanuts are great on their own when cooked very well done and with gobs of salt, but Cajun peanuts are really where it's at.

Boiling the peanuts with Cajun seasoning (I recommend Zatarain's Crab & Shrimp Boil, but you can experiment with others) for hours really infuses the flavor, and the extra red pepper flakes kick up the heat. You can always omit the red pepper if you'd like. The result of the long cook time is a soft peanut with a texture similar to a cooked bean and loaded with spicy Cajun flavor. And with each peanut you crack open, you may find a small amount of the briny, spicy juice inside as special treat.

Cajun Boiled Peanuts

2 lb. raw peanuts, in the shell
Water
3 Tbsp. salt
1 bag Zatarain's Crab & Shrimp Boil
1 Tbsp. ground red pepper

•Rinse the peanuts very well under cold water, then place in a large pot.

•Add enough water to almost fill the pot, the salt, the Zatarain's seasoning, and the red pepper, then bring to a boil over high heat.

•Cover, reduce heat to medium-high, and boil for 3 to 4 hours, or until the shelled peanuts are soft. Add additional water to the pot throughout the cooking process, if necessary.

•Drain and let cool slightly before serving.

Nectarine Cake aka heaven on earth

1 cup all-purpose flour
2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup plus 1/2 tablespoon sugar, divided
2 large eggs
1 teaspoon pure vanilla extract
1/8 teaspoon pure almond extract
2 nectarines, pitted and cut into 1/2-inch-thick wedges
1/2 teaspoon grated nutmeg

Equipment:
a 9-inch springform pan

Preheat oven to 350°F with rack in middle. Lightly butter springform pan.
Whisk together flour, baking powder, and salt.
Beat butter and 3/4 cup sugar with an electric mixer until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined.
Spread batter evenly in pan, then scatter nectarines over top. Stir together nutmeg and remaining 1/2 Tbsp sugar and sprinkle over top. Bake until cake is golden-brown and top is firm but tender when lightly touched (cake will rise over fruit), 45 to 50 minutes. Cool in pan 10 minutes. Remove side of pan and cool to warm.

Losing Weight for the Wedding

One year ago Regina set a goal to lose 60 pounds. She wanted to be in great shape for her wedding. At that point she weighed 195 pounds at 5'1" tall.She has succeeded in losing 43 pounds so far. She's done it via exercise and a high protein diet. Her fiancé is an ER nurse and "has seen some horrible situations with young girls overdosing on diet pills and other things like that. I made it a point to not do anything like that to my body. The only pill I take is a multivitamin.”And she likes her new lifestyle and energy level so much that she says “This is forever for me. I like the way it (exercising and eating healthy) makes me feel and I don’t plan on giving that up.” See her story here.

Tempeh au Vin

This was not a favorite recipe of mine, and I debated about posting it. However, I thought I'd share because some might like it. Its a touch too meaty tasting for me. Has any body tried this recipe? or any ideas on how to make not so meaty tasting?

Vetegariantimes.com

Ingredient List
Serves 8
3 small leeks, white and light green parts cut into 1-inch-thick rounds (1½ cups)
2 Tbs. olive oil, divided
2 small onions, cut into chunks (1½ cups)
1 lb. white button mushrooms, halved (4 cups)
3 large carrots, cut into ½-inch-thick rounds
1 8-oz. pkg. tempeh, cut into ½-inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (½ pkg.)
3 cloves garlic, peeled and sliced (1 Tbs.)
3 Tbs. all-purpose flour
1 bottle medium-bodied red wine, such as Syrah or Beaujolais
4 sprigs fresh thyme
2 bay leaves
2 cups spelt berries

Directions1. Heat 1 Tbs. oil in Dutch oven or large pot over medium-high heat. Add leeks and onions, and cook 5 to 7 minutes, or until beginning to brown, stirring occasionally. Stir in mushrooms, and cook 5 to 7 minutes, or until mushrooms brown and most of their juice has evaporated, stirring occasionally. Add carrots, tempeh cubes, smoky tempeh strips, garlic, and flour, and stir to coat vegetables with flour. Cook 2 to 3 minutes, or until fragrant.
2. Stir in wine and 3 cups water. Add thyme and bay leaves, and season with salt and pepper, if desired. Reduce heat to medium-low, partially cover, and simmer 1 ½ hours, or until carrots are tender and sauce has thickened.
3. Meanwhile, cook spelt berries in 6 cups water 1 ½ hours, or until soft like rice. Drain.
4. Remove tempeh mixture from heat, and stir in remaining 1 Tbs. oil. Season with salt and pepper, if desired, and serve with spelt berries.

Nutritional Information
Per : Calories: 322, Protein: 16g, Total fat: 8g, Saturated fat: 1g, Carbs: 50g, Cholesterol: mg, Sodium: 368mg, Fiber: 7g, Sugars: 8g

Chiocciole with Brussels

This yummy recipe has lots of good for you items and its easy to make!

Ingredients:

• 1/2 Brussel sprouts



• 2 leeks (white and green parts)



• 3/4 cabbage (sliced)



• 3 T EVOO



• 1 T butter



• 2/3 cup dry white wine



• 4 cups water



• 1 T lemon juice



• 1 t thyme



• 3/4 lb pasta



• Parmesan cheese

Wash and chop leeks and cabbage. Saute those veggies with a little EVOO and a touch of butter. Add wine and simmer all ingredients. When wine is mostly evaporated add water and simmer covered until cabbage is tender (15 minutes). Stir in Brussel sprouts which have been quartered; simmer until tender. Add thyme. Cook pasta, drain and combine all ingredients. Plate and sprinkle with Parmesan cheese.

You can serve this dish "brothy" or you can cook the broth down.

The Best of VegCooking Gumbo

Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!

New Orleans is famous for many reasons: the architecture of the French Quarter, the destruction done by Hurricane Katrina, the massive party known as Mardi Gras, the historic plantations, the unstoppable Saints, and the Cajun and Creole cuisine native to the region.

Because I was born there, the city looks a little different to me. My New Orleans looks more like this: levees to roll down, sno-balls on a hot day, humidity that you could eat with a spoon, visits with my mamère and papère, powdered sugar storms from biting into a beignet, and huge pots of jambalaya, gumbo, and red beans and rice on my mom's stove. I see New Awlins as a full-flavored city with just a hint of crazy in the air—I'm pretty sure that comes from the humidity.

When I found out that my friend Christine's birthday party would be today, I jumped at the chance to make gumbo for the event in order to celebrate her Cajun heritage and mine. The delicious gumbo recipe was supplied by Christine's own Cajun mama.

It starts out like any Cajun dish, with a dark roux and the holy trinity—onion, bell pepper, and celery—as the base. If you're from New Orleans, these are two things you are born knowing how to make. You simmer these in water, vegetable stock, okra, "chicken" strips, and spices, and then serve over white rice. The result is a deep, rich flavor with just enough spice. Just like New Orleans.

Happy birthday, Christine! And for more on vegan Cajun, check out this great resource.

Carol's Louisiana Gumbo

4 cups water
1 cup roux*
3 cups chopped onion
1 bell pepper, chopped
2 stalks celery, chopped
2 cloves fresh garlic
1 large can vegetable broth
Salt, black pepper, and red pepper, to taste
Cajun seasoning, to taste
1 pkg. frozen chopped okra
1 lb. vegan chicken, chopped (optional)
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped green onion tops
Cooked rice

•Bring the water to a boil in a large pot. Add the roux and boil for 30 minutes.

•Add the onion, bell pepper, and celery. Cook until softened. Add the garlic, broth, salt, black pepper, red pepper, and Cajun seasoning. Bring to a boil and cook for 5 minutes.

•Lower the heat and simmer for 1 hour. Add the okra and cook for an additional hour. Add the vegan chicken and cook for 30 minutes.

•Stir in the parsley and green onion tops 15 minutes before serving. Serve over the cooked rice.

Makes 4 to 6 servings

*Note: For the roux, combine equal parts of flour and oil in a heavy pot over medium-high heat. Cook, stirring constantly, for 30 minutes, or until chocolate brown, being careful not to burn. (If it does burn, you’ll have to throw it out and start over.)

Healthy Cooking in a Hurry

I'm teaching a 4-week class for West Hartford Adult Education called "Healthy Cooking in a Hurry." Each evening we create an appetizer (soup or salad), entree and dessert in about 3 hours. Now, you don't have to do all of these in one evening... because it is quite a bit (and then you'd be as crazy as I am). But I do try to cram as many recipes as I can into a class, so that's why we have the full menu each week.

Last night's feast began with a Pear, Toasted Pine Nut and Field Green Salad with Dijon Vinaigrette.

This was followed by an entree of Cornmeal-crusted Tofu Cutlets with Mushroom Gravy, Red Harvest Quinoa and Sauteed Kale. The entree took a while to prepare since it had several components: a "breaded" tofu cutlet which was baked in the oven; a mushroom gravy thickened with cornstarch and tahini, a quinoa pilaf made with sweated onion, celery and apple then tossed with pine nuts and dried cranberries; and a side of kale that was simply wilted in a skillet with olive oil and garlic. Here's the finished plate:

Cornmeal-crusted Tofu Cutlets with Mushroom Gravy,
Red Harvest Quinoa and Sauteed Kale

For dessert, I made a gluten-free vegan version of my grandma's Lithuanian Apple Cake. For some reason the photo didn't transfer :( But it was warm, crumbly and slightly gooey (I think 5 more minutes in the oven would've made it perfect)... and still sweet and delish!

The Best of VegCooking Perfect Tofu

Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!

Tofu might seem unfamiliar to many new vegetarians and nonvegetarians, but the good news is that when properly prepared, tofu can be delicious. And by "properly," I mean cooking the tofu my favorite way—pan-frying it until it's golden and chewy.

Perfect Tofu

To achieve this, you can freeze your tofu overnight, and let it thaw before cooking it for a short amount of time. But if you're not one for planning ahead, then your tofu must be cooked for a long time to reach the chewy stage. There's simply no way around it. I often see recipes that call for tofu to be cooked for just a few minutes, but if you do that, you'll probably be left with a very soft texture.

The only other requirement for perfect tofu is to finish off the pan-fried soy protein with a splash of soy sauce. It's a great first layer of flavor that can easily be built upon.

Enjoy!

Pan-Fried Tofu

1 16-oz. pkg. firm tofu
2 Tbsp. vegetable oil
1 Tbsp. soy sauce
1 clove garlic, minced

•Remove the tofu from the packaging, drain, pat dry, and cut into 1/2-inch squares.

•Place a medium sauté pan or wok over medium-high heat and add 2 tablespoonfuls of oil.

•Add the tofu and cook until golden brown, about 15 minutes. Be sure to turn or toss often.

•Once cooked, add the soy sauce, then toss to coat. Add the garlic and cook for 30 seconds, stirring often.

Makes 4 servings

Yummy Pumpkin Bread

Ingredients:

• 3 1/4 c flour (I prefer wheat flour)
• 2 t baking soda
• 1 t nutmeg
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 1/2 c chopped walnuts
• 1 t cinnamon
• 2 cups sugar
• 2/3 cup water
• 4 eggs

Grease bread pan and preheat oven at 350 degrees. Combine all ingredients and bake for approximately 1 hour.

This recipe makes great muffins as well, however the bake time on these are around 15 minutes.

Tips for Losing Fat

Here's a good video about seven tips to change your eating habits for effective, long-term weight loss.

Lentil Salad

I found this recipe in Rachael Ray's veggie cook book :)

1/2 pound lentils

1 bay leaf

1 tomato

2 handfuls of fresh chopped parsley

splash of red wine vinegar

1/2 t cumin

1/4 t allspice

1/4 t ground coriander

1/2 t paprika

3 T tahini

Cook lentils, rinse under cool water and rain. Combine lentils with tomato and parsley. Whisk oil, lemon juice, vingear, spices together. Pour dressing over lentils and coat evenly. Season with salt and pepper.

Cocoa Strawberry Muffins

These muffins were a huge hit with my friends...it was all I could do to keep a few aside for myself! Cocoa Strawberry Muffins: <!--[if gte mso 9]> Normal 0 false false false MicrosoftInternetExplorer4 <![endif]--><!--[if gte mso 9]> <![endif]--> <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4;

The Best of VegCooking Spanish Style Home Fries

Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!

Today's potato recipe is sort of a Spanish variation of home fries. The potatoes are boiled until just tender—not too mushy or falling apart—then pan-fried with spices until nice and crispy.

Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.

The spices in this recipe give it a little more kick than most home fries, and the parsley adds unexpected freshness. Don't worry, though—the comfort of your typical home fries isn't lost. It still comes through because of the deliciously crispy and seasoned skin on the potatoes. Enjoy!

Spanish Style Home Fries

8 medium red potatoes, quartered
1 tsp. turmeric
1 tsp. paprika
1 tsp. cayenne
1/2 tsp. salt
2 Tbsp. olive oil
1 Tbsp. parsley, chopped

•In a large pot, bring water to a rapid boil, add the potatoes, and boil for 10 to 15 minutes, or until just tender. Drain and place in a large mixing bowl.

•In a small bowl, combine the turmeric, paprika, cayenne, and salt. Set aside.

•Pour the olive oil over the potatoes, then the spices, and toss to coat.

•Pour the entire mixture into a pan heated to medium-high heat and pan-fry for 10 minutes, or until the skin is crisp.

Makes 4 side servings

Bell Pepper Chow Mein

This meal serves between 2 and 4.

Ingredients:

• 6 oz of medium egg noodles


• 2 T peanut oil


• 1 cup unsalted raw cashews


• 1 red bell pepper, 1 yellow bell pepper, 1 orange bell pepper (all chopped)


• handful of snap peas


• 3T soy sauce (low sodium)


• 1T rice wine


• 1 t brown sugar


• 1 bunch scallions (chopped)


• 1 t sesame oil

Cook noodles until tender. (set aside) Heat wok with 1 T of peanut oil. Stir -fry the cashews for 3 minutes and set aside. Add remaining oil and cook all bell peppers and peas. (3-4 minutes) Stir in noodles. Mix soy sauce, rice wine and sugar together and pour into wok. Stir-fry together for 2 minutes. Sprinkle mixture with scallions and cashews, add the sesame oil and enjoy.

The Best of VegCooking Spinach and Artichoke Dip

Amy is out this week, but that doesn't mean that the mouthwatering recipes on the blog will stop. We'll be featuring a "best of" series for the next week, highlighting some of the VegCooking blog's most popular posts from the last two years. Enjoy!

After a long honeymoon filled with eating food that was far from healthy, I find myself still on a junk-food kick. I decided that I needed to start eating some vegetables again—but that they should be prepared in a way that is still almost sinful. That's how I stumbled upon this recipe for spinach and artichoke dip.

Sure, the name sounds healthy, but when you add a cup of vegan mayo and cheese to any veggies, you certainly cancel out almost all health benefits from the main ingredients. But, that shouldn't scare you away from making this delicious dip every once in a while. It's wonderful—and easy—as an occasional appetizer that can be eaten in small portions.

I visited Savannah on my honeymoon and saw the line formed outside Paula Deen's restaurant—no matter what time it was, night or day—and I'm certain this recipe would make the queen of Southern cuisine proud! Enjoy.

Spinach and Artichoke Dip

1 8 1/2-oz. can quartered artichokes
1 cup cooked spinach
1 cup vegan mayonnaise (try Vegenaise)
1 cup soy Parmesan cheese
1 tsp. garlic powder
Salt and pepper, to taste

•Drain the liquid from the artichokes and chop coarsely. Add to a large mixing bowl.

•Drain excess liquid from the spinach, add to the mixing bowl with all the other ingredients, and mix well.

•Serve with chips, toasted bread, or sliced fresh vegetables.

Makes 10 servings

Taco Night

Last night was Taco Night. Taco's are great because they're super easy, fast, and full of flavor. Mine were made with soft blue corn shells. Filled with some of Amy's Black Re-fried Beans, Fantastic Foods Vegan Taco "meat", Tomatoes, Black Bean Salsa, and Pablano Peppers. Don't forget the side of tortilla chips too!

Zucchini Bake

This recipe is SO simple and SO yummy, we cut it out of the paper, but here is the website it can be found at. Click HERE.

**Note, I used saltines without salted tops and it tasted much better than when I used regular saltines.

Ingredients
4 small zucchini, diced (about 3 cups total) 2 cups (about 5 1/2 ounces) club cracker crumbs 2 tablespoons butter 3 eggs 1 small onion, grated ½ cup 2% reduced fat milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt ½ teaspoon pepper ¼ cup grated Parmesan cheese

Instructions
1. Preheat oven to 350F. Grease a 9-inch deep-dish pie pan or 9-inch-square baking dish. 2. Bring 4 cups water to a boil in a large saucepan. Add zucchini; reduce heat, and simmer, covered, until tender, about 3 minutes. Drain well in a colander. 3. Press cracker crumbs on bottom of prepared pan to form a crust. Dot with butter. Spoon zucchini on top. 4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, 2/3 cup Cheddar cheese, salt and pepper. Pour over zucchini and sprinkle with remaining 1/3 cup Cheddar and Parmesan. 5. Bake, uncovered, 35 minutes, or until golden on edges.

Serves 6 to 8.

Nutritional Information
230 calories, 14g fat, 9g protein, 17g carbohydrates, 1g fiber, 540mg sodium.

Healthy Living to 100

Japan has just announced that their population now includes over 40,000 people who are older than 100 years. Ten years ago, their centenarian population was just 10,000.Lots of people are leaving comments at this article about what kind of healthy habits lead to a long life. Here's one example;My father is over 95 now, still walks his dog every day. He does NOT take any medication of any kind even when he has a normal cold, does not smoke (never has), never drank alcohol in excess and is heathy as a horse except for his eyesight. Even when he has a small cut, he lets it heal by itself, he has been told by his doctor that he has a remarkable immune system.What's his secrect? Not quite sure myself! He has the occassional glass of red wine with his supper (Frenchman of course), eats lots of garlic, olive oil, salt, butter, spices, cheese, salad, good bread (not the sliced crap), coffee each morning, occassional red meat but his favorite is fish. I have never seen him eat fast food or grocery bought prepared foods. He still cooks everything from scratch, home cooking!Presently lives in California. (has dual nationality - born France/ naturalized Canadian)

Brown Eggs

It kind of seems all the rage at the grocery store to buy brown eggs. I buy and use brown eggs, so I recently looked up brown eggs online to see what is the difference. I found there is not really any difference nutritionally and I learned a little about eggs too. Below is what I learned. Click HERE to visit the site I found.

Th most common are white and brown-shelled eggs. Identical in nutrient value, the only real difference between the two is the breed of hen they come from. White shelled eggs typically are from hens with white feathers (usually White Leghorns in Alberta), while brown shelled eggs are typically from hens with brown feathers.

Several specialty eggs are also available. These are:

Organic - hens are fed a special feed having ingredients that were grown without pesticides, herbicides and commercial fertilizer. The nutrient content of these eggs is NO different than the nutrient content of conventional eggs. Organic eggs, like conventional eggs, contain no antibiotics or hormones. Look for a "certified organic" mark plus the name or number of the certifying body on the label . . . to help ensure you are getting what you are paying for.

Vegetarian (No Animal By Products)- hens are fed a special feed containing ingredients of plant origin only. The nutrient content of these eggs is the same as that of conventional eggs.
Omega-3-Enhanced - These eggs are created by including 10-20% of flax in the hen's diet, which in turn, results in these eggs being higher in omega-3 fatty acids than conventional eggs. (Omega-3 fatty acids may help lower blood triglyceride levels. Keeping blood triglyceride at "healthy levels" has been shown to be good for heart health.)

Vitamin-Enhanced - These eggs are from hens fed a nutritionally-enhanced diet having higher levels of certain nutrients (eg. vitamin E, folate, lutein, vitamin B-6, vitamin B-12). As a result, these eggs contain slightly higher amounts of nutrients.

Free Range/Free Run - They are not the same. Free-range eggs are those from hens who have access to nesting boxes, open floor space, perches and outdoor runs. Free run eggs, on the other hand, are from hens allowed to roam freely in an enclosed facility (barn). Producers have more work because egg safety and quality is more challenging to manage in both these situations since eggs can come in contact with droppings and dirt, as well as can be laid in many places making quick egg collection a challenge. The nutrient content of these eggs is NO different than the nutrient content of eggs of hens raised in conventional cage housing systems.

Chocolate Chip Muffins

Chocolate Chip Muffins are a sure crowd pleaser...these were from the Joy of Vegan Baking and I made a double batch...when combined with taking them to feed a few mountain bikers after a day of riding they were gone in seconds and I was being asked for more.

Southern-Style Tomato Gravy

A recent visit from my grandma reminded me just how much I miss the days of visiting her house often and indulging in her homemade meals. Her food was always Southern, always rich, and always delicious. During her recent visit, I found that just because I'm now vegan doesn't mean I have to miss out on her cooking.

Southern-Style Tomato Gravy

Tomatoes are practically taking over gardens at the moment, and my grandma came over armed with a bucket full—literally. In-season tomatoes can be best if eaten plain with just a sprinkling of salt, but when you have an entire bucket to eat your way through, plain just won't do.

My grandma used several of the tomatoes to whip up an accidentally vegan tomato gravy that is made from a simple roux and herbs. This "gravy" is on the borderline of being a sauce, so it can be enjoyed on biscuits, toast, or even pasta.

Here's to hoping that she visits again before tomato season has passed. Enjoy!

Tomato Gravy

2 cups diced onion
6 Tbsp. olive oil
5 Tbsp. flour
8 cups chopped tomatoes
1/2 Tbsp. basil
1/2 tsp. thyme
2 Tbsp. sugar
Salt and pepper, to taste

•In a heavy-bottomed pot or saucepan over medium heat, sauté the onions in the olive oil until translucent. Stir in flour, forming a roux.

•Add the tomatoes, adding water if necessary to prevent sticking. Add the basil, thyme, sugar, salt, and pepper. Simmer on low for about 30 minutes, or until the tomatoes are broken down.

Makes 6 servings

This weeks menu

While the majority of Americans enjoyed a day off on Labor Day, I was busy cooking in the kitchen (though still enjoying myself, nonetheless!). I keep wanting to do a menu featuring produce fresh from the garden, but I've been so disappointed with the lackluster bounty this season. Until now.

There is an overabundance of stringbeans in my little urban garden, and so this week they found themselves in two recipes. First, as a creamy rice and stringbean casserole. Second, as a side dish tossed with sauteed cherry tomatoes and lovely little yellow pear tomatoes from my garden. If I had some local potatoes to roast in the oven, I'm sure the outcome would have been even more heavenly, but the Russetts I used weren't too bad.


Meal #1: Baked Tofu Cutlets with Brown Rice and String Bean Casserole

Meal #2: Three Bean Chili with Brown Rice

Meal #3: Cornmeal Crusted Butter Bean Cakes with Oven Roasted Herbed Potatoes, Stringbean and Cherry Tomato Sautee

Green Beans with a twist

For original VegTimes recipe, click HERE.

Ingredient List
Serves 8 Shallot Crisps
5 large shallots (½ lb.), peeled and sliced into thin rings
½ cup vegetable oil Green Beans
2 lb. green beans, trimmed
3 Tbs. apple cider vinegar
3 Tbs. Dijon mustard
3 Tbs. vegetable oil
3 Tbs. maple syrup
1 cup toasted chopped walnuts (½ lb.)

Directions1. To make Shallot Crisps: Spread shallot rings on paper towel, sprinkle with salt, and cover with another paper towel. Let stand 10 minutes. Blot excess moisture from shallots.2. Heat oil in small saucepan over medium heat. Add shallots, and fry 2 to 4 minutes, or until golden brown, stirring frequently. 3. Pour shallots and oil through fine mesh strainer, or remove shallots with slotted spoon. Spread shallots on paper towels to drain and cool. Discard oil. Store shallots in jar, if desired. 4. To make Green Beans: Cook beans in large pot of boiling salted water 5 to 8 minutes, or until just tender. Drain. Whisk together vinegar, mustard, oil, and maple syrup in serving bowl. Add green beans, and toss to coat. Season with salt and pepper. Top with Shallot Crisps and chopped walnuts, and serve.

Nutritional Information
Per : Calories: 253, Protein: 5g, Total fat: 18g, Saturated fat: 1.5g, Carbs: 22g, Cholesterol: mg, Sodium: 291mg, Fiber: 5g, Sugars: 9g

Homemade Chocolate Spice Ice Cream

A goodbye-to-summer barbecue wouldn't be complete without a scoop of cold soy ice cream. The bowl I dug into yesterday at a friend's house was cold and sweet but also had a surprising finish that caught me off guard—spice.

Homemade Chocolate Spice Ice Cream

The homemade ice cream was created using a combination of soy milk, tofu, sweeteners, and cayenne pepper, which were blended and then cooled using an ice-cream maker. The small amount of cayenne went a long way, so if you're not a fan of too much heat, use less.

And remember, if you do go for the full amount of spice and your mouth feels like it's on fire, don't reach for another bite to cool you off. I learned that the hard way.

Enjoy!

Homemade Chocolate Spice Ice Cream

3 boxes silken tofu (chocolate, if available)
2 1/4 cups chocolate soy milk
3 Tbsp. olive oil
1 1/2 cups cocoa
1 cup brown rice syrup
6 tsp. vanilla
3/4 tsp. cayenne pepper (or to taste)
1/6 cup confectioner's sugar

•Blend all the ingredients together in a blender or food processor.

•Freeze in an ice-cream maker according to directions.

Makes 10 cups

Dinner

For dinner the other night I had the Vegan Brunch Chorizo 'Sausage' and then made myself some garlicky mashed potatoes (just boil potatoes, add earth balance butter, and a ton pressed garlic...yum), and a side of asparagus.

Whole Wheat - Flax Bread Using A Bread Maker

My Mother-in-law gave me an awesome bread maker a couple of years ago for Christmas. I've attempted making bread a handful of times with the machine, but the result was always dry. I finally pin pointed some of my problems and I hope you can learn from my mistakes.

MISTAKES I MADE: 

~Using ONLY whole wheat flour rather than a combination of flours

~Using fast action yeast. I know this stuff must work, but I always had problems with my bread not rising. 

~Not using molasses. The inclusion of this ingredient turned the bread from bland to yummy. 

~Trying to use whole flax seeds rather than flax meal. Besides appearance, there's no reason to use whole flax seeds since your body digests ground flax better. 

~I never added vital wheat gluten. When added, the bread has a spongier, soft consistency. 

After searching the internet for tips people had regarding vegan bread making using bread makers, I settled on the ingredients below and was thrilled with the results. 

MAKES 2 POUND LOAF

In your bread maker add the following ingredients in this order: 

~11 ounces water (room temperature)

~1 1/2 tsp sea salt

~1 1/2 tbsp (no sugar added) apple sauce

~2 tbsp molasses (spray your measuring spoon with oil first and the molasses rolls right out of the spoon)

~2 cups wheat flour for bread making

~1 cup whole wheat flour for bread making

~1/2 cup wheat bran

~1 tsp vital wheat gluten

~1/4 cup ground flax

Make a well in the middle and add:

~2 1/2 tsp active dry yeast

Set bread maker for the following:

~2 pound loaf

~Whole wheat setting

~Medium darkness

Once bread is done, remove from bread maker and cool on rack. This bread tasted really good warm. 

Asparagus Risotto

This recipe I adapted from Rachael Ray and added asparagus. Her receipe calls for veg or chicken broth so of course I just used Veg. Its a yummy easy recipe! Don't let risotto scare you.

Click HERE for RR's orginal recipe.

6 cups vegetable broth
3 tablespoons butter
1 tablespoon extra virgin olive oil (EVOO)
1 small cooking onion, chopped
2 cups arborio rice
1/2 cup dry white wine
1/2 cup grated Parmigiano Reggiano or Romano cheese

1 lb cooked asparagus
Course salt and black pepper to taste

Preparation
Place vegetable broth in a medium saucepan. Bring to a slow boil, reduce heat to lowest setting and let simmer.
In a deep sauce pan or skillet, melt butter into olive oil over medium heat. Add onion and saute, 3 to 5 minutes, until tender. Add rice and saute, 2 minutes more. Add the wine, and let evaporate for 2 minutes. Add 1 cup of broth and let it get absorbed by the rice.
Keep adding half of the broth remaining to the pan, stirring frequently until absorbed. Taste rice after 15 to 17 minutes and only add as much broth as needed to cook the rice al dente-tender but with a little "bite" left to it.
Remove from heat and stir in cheese and cooked asparagus. Season with salt and pepper to taste and serve.

Cocoa Mint Scones

2 1/2 cups all purpose flour 1/3 cup cocoa powder 2 tbsp baking powder 1/4 cup sugar 1/4 tsp salt 1/4 cup fresh mint1/3 cup vegetable oil 1 1/4 cup rice milk 2 tsp apple cider vinegarPreheat oven to 375 degrees, prepare a baking sheet with parchment paper.Combine the rice milk and the apple cider vinegar, set aside.Whisk together the flour,

Lime Coconut Cookies

For my husband's 40th birthday, I organized a (vegan) Jamaican theme party. Here's the flyer I made: 

If you read my last post, you'll know I've been hooked on coconuts! What better way to use coconuts than in Caribbean food. This was a great excuse for me to experiment with the flavor of coconut. One of my creations was a spin on a sugar cookie. I used lime and coconut, which resulted in a sweet but tart cookie. I iced them in Rasta colors (red, green and yellow) to coincide with the theme. 

NOTE: Since childhood, I've always enjoyed raw cookie dough more than actual cookies. This particular cookie dough was amazing raw! I think it would be great to use in a homemade (vegan) cookie dough ice cream, especially one made from coconut milk! 

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 lime juice

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

2 handfuls (or so) of raw shredded coconut

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. I used small cookie cutters, so my cookies only took around 6 minutes. Otherwise normal size cookies should take around 12 minutes or so. 

Throughly cool before icing (although they taste fine without icing)

Banana Coconut Tapioca Pudding

It is official.....I am a coconut! If you are what you eat, this summer I've gone from being a "nut" to a full fledged "coconut." I LOVE using Bob's Red Mill's raw shredded coconut and/or canned coconut milk (Trader Joe's has a great "light" version for around a buck). 

I've also been cooking a lot with ripe bananas. I was born in the year of the monkey, so this fruit is part of my cosmic nature. 

I love combining bananas and coconut because it tastes so tropical and delicious. This summer I created another way to include both these flavors into one yummy dessert. Here's the drill: 

PREP #1: add 1/3 cup tapioca (med/large - not the "quick" stuff) to a 1 cup measuring cup. Add water until you've reached 1 cup. Let stand for at least a 1/2 hour or more. The tapioca will suck up all the water and really plump up. 

PREP #2: In a large mixing bowl, mush up 2 to 3 ripe bananas. 

PREP #3: In a small bowl or cup, combine 2 tablespoons corn starch with 2 tablespoons cold water. Whip mixture with spoon until throughly combined and liquified. 

Once tapioca has stood long enough, you can move onto the cooking phase. 

COOKING PHASE: (medium heat)

In a saucepan, add the following (stirring constantly): 

~the tapioca (from Prep #1)

~2 cups dairy-free milk (I use a combination of soy and rice) 

As the mixture cooks, add the following: 

~One can coconut milk (light version is OK)

~1/3 cup sugar

~1/4 tsp. salt

~1 to 2 tablespoons of vanilla extract

~the bananas (from Prep #2)

Keep stirring and add:

~Raw shredded coconut to taste

~Corn starch/water (from Prep #3)

~Cinnamon to taste (I add a lot because I love this stuff)

~Nutmeg to taste

~(optional) Ginger (powder) to taste

Keep stirring until the mixture becomes very thick and boils. 

Remove from stove and pour contents into individual bowls or one large bowl. Let cool. Cover with plastic wrap and store in fridge. It tastes good warm, but it changes once it has completely cooled down. The pudding becomes more firm and the taste really intensifies. 

Mushroom Strudel

This is a yummy recipe, I got from Vegetarian Times. Click HERE to see the orginal recipe.

Ingredient List

Serves 12

Filling
1 Tbs. olive oil
1 medium onion, chopped (1½ cups)
1 medium red bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
2 tsp. dried thyme
1 lb. white mushrooms, sliced (5 cups)
2 10-oz. bags baby spinach
¼ tsp. ground nutmeg
1 14-oz. pkg. firm tofu, drained
8 oz. Neufchâtel cheese, softened
1 cup grated extra-sharp
Cheddar cheese (4 oz.) Strudel
¼ cup olive oil
1 clove garlic, minced (1 tsp.)
1 tsp. dried thyme
1 lb. whole-wheat phyllo dough, thawed
½ tsp. poppy, sesame, or fennel seeds, optional

Directions1. Preheat oven to 350°F. Coat 18- x 13-inch baking sheet with cooking spray.2. To make Filling: Heat oil in pot over medium heat. Sauté onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl. 3. Purée tofu, Neufchâtel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.4. To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.5. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust. 6. Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.

Nutritional Information
Per : Calories: 299, Protein: 12g, Total fat: 15.5g, Saturated fat: 6g, Carbs: 31g, Cholesterol: 24mg, Sodium: 541mg, Fiber: 4g, Sugars: 2g

Oatmeal Creme Pies

I decided to test out this awesome recipe for Oatmeal Creme Pies....They rocked. I modified the recipe a bit:vegan oatmeal cream pies1 cup earth balance3/4 cup dark brown sugar1/2 cup sugar1 tablespoon molasses1 teaspoon vanilla2 egg replacers (i used ener-g brand)2 scant cups flour1/2 teaspoon salt1 teaspoon baking soda1/4 teaspoon cinnamon2 cups quick oatsCream together the Earth Balance, both

Getting in Shape at Age 45

Check out a very entertaining article by a guy, age 45, who lost 50 pounds over 8 months. He's done it via exercise and by changing his diet. He never actually went on 'a diet' and has never felt hungry. He's just changed the type of food he eats. And he hasn't cut out all his bad habits, he continues to drink a lot of alcohol daily. Check out his fun article and inspiring before and after photos!He says;I have buns of iron and only the smallest of man-boobs, and I no longer feel waves of melancholy every time I see a photo of my slimmer twentysomething self... Have I been on a diet? People have been asking me that for months. Sometimes, I'm ashamed to say, I joke that no, I'm terminally ill. I don't know what the straight answer is. You think of a diet as something that hurts â€" and I'm enjoying the business of feeding myself more than I ever did. Not once this year have I left the table feeling hungry or hard done-by. I have not signed up for WeightWatchers, come over all Atkins, discovered the delights of acai berries, or switched to the new "non-fat" fat. I have not â€" though God knows I should have â€" significantly reduced my boozing. I have stopped eating almost everything that I once thought of as food, but I'm loving what's replaced it.One of the books he recommends is Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

Win Vegan Lunchbox Around the World

Jennifer McCann put vegan-food blogging on the map with her popular blog, Vegan Lunch Box, which features healthy school lunches packed in a "too cute" fashion. Now, supermom McCann is back and ready to give vegan lunch boxes everywhere a little international flavor, thanks to her new book, Vegan Lunch Box Around the World: 125 Easy, International Lunches Kids and Grown-Ups Will Love!

Recipes in McCann's new book include Japanese tiger bento box, Caribbean beans and rice, and even Russian tea cakes. Now is your chance to sample these recipes and more, because we're giving away three free copies of Vegan Lunch Box Around the World!

To enter, fill out the short form below by September 30. Three winners will be chosen at random and notified by October 7. Good luck!

Zucchini Grinders

Fabulous Zucchini Grinders

Printer Friendly Recipe

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC
INGREDIENTS
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Fry the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara sauce. Cook and stir until sauce is heated.
Spoon a generous amount of the zucchini mixture into each sandwich roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Breakfast at Alterra

I treated myself to breakfast at my favorite place...Alterra Coffee. This is the baked oatmeal...so tasty!Of course I had the oatmeal with soy milk and served it up with an XL Dark Coffee. Perfect way to start the day.

Pan-Seared Hearts of Palm

Hearts of palm have a tender yet slightly firm texture that can seem almost flaky, and this makes them an interesting alternative to seafood in many recipes. After coarsely chopping the palm hearts, you can use them in a creamy dip or as the filling for a soft-shell taco. Another option is to cut them into thick rounds and sear them until a light crust begins to form.

Pan-Seared Hearts of Palm

Hearts of palm have a very delicate flavor, similar to artichoke, that is delicious on its own or can be accented with a light sprinkling of cayenne and salt. Once the pan-seared palm hearts are done, remove them from the heat and serve immediately over a mixed green salad or with a side of your favorite vegetable.

Pan-Seared Hearts of Palm

1 Tbsp. canola or vegetable oil
1 14-oz. can hearts of palm, drained and cut into 1/2-inch rounds
1/2 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt

•Heat the oil in a nonstick pan over medium-high heat until very hot.

•Lay out the palm heart rounds on a paper towel to absorb some of their moisture, then sprinkle with half of the cayenne, salt, and pepper.

•Add the rounds to the pan, seasoned side down, and top with remaining seasonings.

•Cook for about 1 to 2 minutes on each side, or until starting to brown.

•Remove from the heat and serve immediately.

CUPCAKES

For a going away party at work last week I made the Chocolate Cupcakes from Vegan Cupcakes Take Over the World. I frosted them with a layer of strawberry jam and topped off with the Vanilla Butter cream frosting also from Vegan Cupcakes Take Over The World.Everyone loved them and I was able to snag a few for my friends outside of work and they loved them too. Also, if you're frosting with a jam