Vegan and Weight Loss

Heaven in a Bowl

2009-11-05T08:33:00.001-08:00

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

2009-11-04T18:33:00.003-08:00

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

2009-11-04T18:33:00.001-08:00

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 â¦

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

2009-11-04T17:33:00.001-08:00

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

Banana Chocolate Chip Bread

2009-11-03T13:33:00.001-08:00

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

2009-11-01T19:35:00.003-08:00

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

2009-11-01T19:35:00.001-08:00

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

2009-11-01T19:34:00.001-08:00

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

2009-11-01T19:33:00.001-08:00

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

2009-10-31T17:33:00.003-07:00

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

2009-10-31T17:33:00.001-07:00

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

2009-10-30T15:34:00.001-07:00

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

2009-10-29T14:33:00.001-07:00

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

2009-10-29T01:34:00.001-07:00

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

2009-10-29T01:33:00.003-07:00

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

2009-10-29T01:33:00.001-07:00

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

2009-10-28T11:35:00.001-07:00

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

2009-10-28T11:33:00.001-07:00

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

2009-10-27T22:33:00.001-07:00

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

2009-10-26T21:33:00.001-07:00

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

2009-10-25T19:34:00.001-07:00

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

2009-10-25T19:33:00.001-07:00

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

2009-10-24T17:34:00.003-07:00

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

2009-10-24T17:34:00.001-07:00

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

2009-10-22T02:34:00.001-07:00

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 sautÃ© 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

2009-10-21T00:33:00.001-07:00

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

2009-10-20T11:35:00.000-07:00

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

2009-10-20T11:34:00.001-07:00

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

2009-10-19T10:34:00.001-07:00

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

2009-10-19T10:33:00.001-07:00

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

2009-10-18T21:34:00.001-07:00

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

2009-10-16T10:35:00.001-07:00

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

2009-10-16T10:34:00.003-07:00

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 350Â°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

2009-10-16T10:34:00.001-07:00

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

2009-10-15T21:33:00.001-07:00

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

2009-10-15T08:33:00.001-07:00

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

2009-10-14T19:34:00.001-07:00

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

2009-10-14T06:33:00.003-07:00

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!

Thai Red Curry

2009-10-14T06:33:00.001-07:00

I get an insane number of magazines and I'm always tempted by the recipes in them. However, it can overwhelming to have all the recipes and little time to make them. So I decided that at least once a week I'll make something out of one of my magazines. This week it was the Thai Red Curry from Vegetarian Times. It turned out pretty good, although I needed to up the spiciness a bit (I like my curry

James Beard Goes Vegan

2009-10-13T17:34:00.003-07:00

Flipping through the pages of a classic by M.F.K. Fisher or James Beard—or even a recent issue of Gourmet—might be an upsetting experience for some vegans. It can be easy to feel left out if you focus more on what you won't eat than what you will—but I don't have that problem.

Immersing myself in the gourmet food world, regardless of whether I'd eat the items mentioned, is always enjoyable, and that's partly because I'm holding out hope that plant-based cuisine will one day be a bigger part of that world. I think that day is finally here.

For the first time ever, a vegan chef will cook an animal-free meal at the James Beard House in New York City.

The James Beard Award
Picasa/Creative Commons

Chef Rich Landau, co-owner and chef of Horizons, a vegan restaurant in Philadelphia, has the honor of creating the first cruelty-free meal at the James Beard House on November 3. Tickets are available to the public and can be ordered online.

James Beard was known for turning American food into a cohesive and gourmet cuisine. Finally, vegan recipes will be recognized as a significant part of it when Chef Landau takes advantage of this prestigious opportunity.

Landau says, "It has always been my mission to create interesting and delicious food that just so happens to be vegan," and I can't wait to see what he cooks up at the culinary mecca. If you are lucky enough to attend the event, please let me know what you think!

More Gluten-free Goodies

2009-10-13T17:34:00.001-07:00

Just got back from the second installment of the Gluten-free Vegan Baking Extravaganza at the Natural Gourmet. I can't believe we crammed seven recipes into 3 hours. If I could've stayed later, I'm sure I would've made off with more than two whopping containers of goodies.

Can't wait to make these
Chocolate Dipped Almond Coconut Macaroons for the holidays!

We made 3 batches (and they all went FAST!)!

These gorgeous Pumpkin Spice Cupcakes are topped with a caramel cream that's made with coconut milk and agar agar. Amazing!

Here's Korrie frosting them.

Viola!

Cranberry Orange Scones which must be eaten right away. No problem!

Pineapple Carrot Muffins

Getting the Motivation to Exercise

2009-10-12T15:36:00.001-07:00

Here are a couple of great motivational videos encouraging us to exercise on a regular basis.

First Frost

2009-10-12T15:35:00.001-07:00

We are expecting the first frost tonight here in Upstate New York and while I was outside all day picking and rescuing all of the basil and green beans I could, I was for the most part on the farm by myself.
For those of you not familiar, I am a member of a CSA and part of my share is produce that is too labor intense to be picked, so we have the opportunity to pick for ourselves. Sometimes the yield of certain crops is just so phenomenal in a particular season that the farmer will just open fields to everyone to pick unlimited amounts. Needless to say that that is an immense bargain right there, because you can truly pick to your hearts content and freeze anything that you canât use right away for the winter months.
What is a bit strange is that in my experience with different CSAs over more than 10 years now, there is usually just a core group of members that will pick produce themselves, the rest never take advantage of this bargain. In my 200 member CSA - I would venture to say there are about 40 people more or less that will pick, and I think I am being generous here - the rest would rather not. Why? I have no idea!
And that brings us to a rather solemn point - whilst writing this there are literally 100s of pounds of green beans that will die tonight and the amount of basil that will freeze tonight would make enough pesto to supply all the restaurants of Manhattan for a month. Why does it have to go bad - I guess nobody really appreciated the amount of work and the resources that went into producing their share of basil and green beans - so they just let it rotâ¦..

Spinach and Red Pepper Calzones

2009-10-12T15:34:00.003-07:00

This was a fun recipe to make, I has not made anything like this before, it was quite easy!
Click here to see recipe on the gourmet.com website.

1 1/2 tablespoons cornmeal
1 large onion, halved and sliced lengthwise
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
5 oz baby spinach (8 packed cups)
4 bottled roasted red peppers, rinsed, patted dry, and cut into 1-inch pieces (1 cup)
12 oil-cured black olives, pitted and coarsely chopped (about 3 Tbsp)
1 lb store-bought pizza dough, thawed if frozen
1/2 lb smoked mozzarella, cut into16 pieces

Preheat oven to 500Â°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
Cook onion with 1/4 tsp salt in 2 Tbsp oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining Tbsp oil.

Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.
Cooksâ note: Filling (without cheese)

Spaghetti Squash

2009-10-12T15:34:00.001-07:00

I turned my spaghetti squash into spaghetti! All I did was cut the squash in half, remove the seeds, steamed until tender, and scooped out the inside with a fork (so it's spaghetti!). The I sauteed some cherry tomatoes my friend Bubba left for me from his garden with some EVOO and garlic. It was really good. I've had spaghetti squash before, but always as a side, not my main dish. This turned out

Vegan Candybar

2009-10-11T13:34:00.001-07:00

While at co-op last week I noticed the vegan candy bars! I was so excited I opted for the Jokerz bar...kind of like a snickers. It was good, but I think it needs more peanuts to be like a snickers. So that was a bit disappointing. But the overall flavor of the nougat caramel and rice milk chocolate were spot on, I just would have liked more peanuts. Next time, I'm getting the Twilight Bar.

Vegetarian on the Cheap - The Book

2009-10-10T12:33:00.001-07:00

After an extended summer hiatus - at least I have something to show for myself. Vegetarian on the Cheap - The Book is ready for takeoff. I will post the link for an e-book version as soon as I have it ready but I thought I give you a preview of what will be featured:

Here is the index:

Chapter 1: Introduction: Why âvegetarianâ, How âon the Cheap?â
A brief outline of vegetarianism in all its incarnations, from the timid occasional vegetarian to the die-hard raw food vegan. Is being a vegetarian even healthy for you? How you can save money going veg, when chicken substitute is three times more expensive than actual chicken.

Chapter 2: The 10 Secrets of the Bohemian Vegetarian.
Pst - donât tell - this could actually be fun. Where do we go wrong and how can we do better. All about seasons, being your own boss in the kitchen and getting out of cooking the same old budget zapping meals over and over.

Chapter 3: Planning: Where and How to Shop to recharge your Budget.
Shopping - a tutorial. You are on a mission, ditch your hubby, your kids and your chatty friend and get to shop well. The bulk food section, your place of worship.

Chapter 4: To eat, or not to eat - Which foods give you the most bang for your buck.
Whether we like it or not some foods are just healthier than others. Yes, even fruits and vegetables have their nutritional superstars, whereas others merely fizzle. Find the 15 most affordable veggie super foods, the 10 fruits not to be missed and the 10 most affordable protein sources.

Chapter 5: Ye old protein myth - or how youâll learn to stop worrying and love tofu, tempeh and seitan.
Yes, I will try to get you to embrace seitan. Also, what to do with tofu and what on earth is tempeh? Where will you get adequate protein, that wonât cost a fortune but will taste great?

Chapter 6: Carbs - Not the Enemy? The best carbs for your cash.
Carbohydrates are good for you, as long as you indulge in the right ones. A hit-parade of the most delicious and affordable grains from around the world from amaranth, buckwheat and corn to wheat and wild rice.

Chapter 7: Love food - hate waste. How to properly store and preserve your food.
What a bummer that organic spinach from the farmers market committed suicide right in your fridge! What did you do to it? Nothing? That is exactly your problem! Learn once and for all how to store your food. We will look at which foods should never go into your fridge and which ones will be fine in there for months?

Chapter 8: âOrganic? You gotta be kidding! I canât afford that!â - Wrong!
In an ideal world we all would eat only organic foods, right? Wrong - some foods are actually always organic, even if the label does not say so, and others are a bargain even if they are not organic! Find out who is who.

Chapter 9: Rent-a-farmer: All about getting your veggies on the cheap. Do something amazing for yourself, your kids and the local economy all whilst getting your veggies 50% off. Here is how. Where to find farmerâs markets, local farms and buying co-ops, and why they are such an amazing deal.

Chapter 10: Crock pot - the best pot youâve ever had!
This is zero effort cooking. In spring, fall or winter this inexpensive kitchen appliance never leaves my counter. Make elaborate meals in minutes and save in the process. Recipes and tips on getting cooking done, even while you leave the house!

Chapter 11: Putting it all together: How to save money immediately!
Letâs start right now. All you need is a pencil! Answer a few questions and fill out this chart, and you will be ready to plan out the next two weeks worth of eating vegetarian on the cheap. We will incorporate new foods slowly, shop with confidence and eliminate dead end shopping, working with what you already have at home.

Chapter 12: A sweat deal: cookies, cakes and candy.
You have to have sweets! Recipes for world-class cookies, homemade candy bars and easy bake muffins and such.

Chapter 13: Kinder-garden - how to get your kids to go veg!
15 tips on making this change easy on your kids - you may be in for a surprise, being a vegetarian is considered quite cool in the kindergarden to high-school world!

Chapter 14: Around the world in eight cuisines: become a spicy recessionista and make something out of nothing!
Pack you bags, we are going Indonesian, Mexican, Thai, Chinese, Indian, Ethiopian, Moroccan and Caribbean, right in your kitchen.
Nothing screams âsophisticatedâ louder than exotic dishes from around the world. The big secret is that so many of them are super cheap to make. Learn about spices and how to make your own spice mixes in minutes, and impress your family and guests with flavorful meals that wonât make you smash your piggy-bank.

Chapter 15: Cosmetics, cleaners and the rest: Insane and Unheard-of Ideas to save.
Other ideas that can eliminate money hogs from your grocery list. The nitty gritty on cleaners, cosmetics and keeping you and your home clean for less.

So, I was able to go into depth in how we can really save some money - while being good to our bodies and to our planet. I have included a great number of recipes to get even the most timid cook started - all are no-nonsense no hard to find ingredients and no gimmicks recipes which get you well on the way - eating a varied, healthy and affordable way.
I am excited the book is finished and can't wait to hear some feedback!

Happiness,

Moni

Birthday Dinner

2009-10-09T23:34:00.001-07:00

For my birthday dinner I made some stuffed squash for Chris and I. It was my first time working with wild rice actually and doing any sort of stuff squash. It turned out really well, so well in fact that Chris snagged the extra one for his lunch the next day.Recipe:3 acorn squash, tops removed, seeded. Bake upside down at 350 for about 45-60 minutes until the insides are tender (varies depending

More Birthday Fun

2009-10-09T10:34:00.001-07:00

Birthday Cake from my boss made by Outpost Natural Foods. It's the Vegan Mexican Hot Chocolate Cake. Oh My Goodness, it was amazing and everyone in the office loved it. It was moist and light and the icing was to die for! It's Gluten Free too!

Vegan Diets Go Mainstream

2009-10-08T21:34:00.003-07:00

I was so excited to be interviewed by Korky Vann for this article, "Turn Over a New Leaf: Vegan Diets Are Moving More Solidly Into the Mainstream," which appeared in today's Hartford Courant. She did an excellent job informing readers how easy it is to be vegan.

"There's a new food trend simmering, but if you want to give it a try, you'll have to revise your grocery list. Meat, poultry and fish? Out. Milk, cheese, eggs and dairy of any kind? Gone. Oh yes, and that bear-shaped container of honey in your cabinet? History.

Instead, you'll be stocking up on fresh fruits and vegetables, grains, nuts and soy products, all mainstays of a vegan diet. But forget the things you've heard about this type of cooking being boring and tasteless. Vegan gourmet is in, and that's no tofu baloney."

Read the rest here.

PBampJ Cupcakes

2009-10-08T21:34:00.001-07:00

I've always been a fan of PB&J. I'm also in love with cupcakes, so what better combo than to pair these two? I started out with the Vegan Cupcakes Take Over The World (VCTOTW) Peanut Butter Cupcake as my base:The I cut out the centerFilled them with Strawberry JamCovered and topped them off with the VCTOTW Peanut Butter-cream Frosting...oh my goodness. Awesome...and I fed them to my boyfriends

B-Dayness

2009-10-08T08:34:00.001-07:00

It's my birthday today...I'm officially old now. Okay, maybe not. But, I am officially old-ER than I was yesterday. And to celebrate the b-dayness my Roommate took em out to dinner after cross practice. We hit up Flattop Grill and I indulged myself in TWO bowls! The first bowl was bigger than that second one, and the second one I turned into lettuce wraps. Both were awesome. I heart Flattop Grill!

Southern Chow Chow Relish

2009-10-07T18:36:00.001-07:00

Anyone who has a soft spot for sauerkraut, relish, or even kimchi will certainly be a fan of chow chow. It's a Southern condiment (not just a dog) that's often used on greens and beans.

Black eyed peas topped with chow chow

Chow chow can be made from a variety of bases, such as tomatoes or a combination of peppers, but the most common main ingredient is shredded cabbage. Most recipes call for canning the condiment, which comes in sweet and spicy varieties, but that seems just a bit too complicated for me.

The chow chow recipe I use is one of the few "canning-free" options I've found, and it comes from a barbecue cookbook at SeriousEats.com.

Enjoy!

Chow Chow

1 medium head of cabbage, cored and shredded
4 bell peppers, cored, seeded, and diced
2 onions, diced
2 green tomatoes, diced
1/2 cup of salt
3 cups distilled white vinegar
2 1/2 cups sugar
1 Tbsp. celery seeds
1 tsp. ground turmeric

•In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and tomatoes. Stir in the salt, cover the pot, and let the vegetables stand at room temperature for 4 to 12 hours. Drain well in a colander.

•Rinse the pot and add the vinegar, sugar, celery seed, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Serve hot or cold.

Have Oprahs Chef in Your Kitchen

2009-10-07T18:35:00.001-07:00

Remember when Oprah went vegan for three weeks? To make her transition to a vegan diet as delicious as it was healthy, she had vegan chef Tal Ronnen whip up all her meat-free meals—and now you can have Chef Tal in your kitchen. How? By entering to win his new cookbook!

In The Conscious Cook, Chef Tal, who also catered Ellen DeGeneres and Portia de Rossi's vegan wedding and prepared the first vegan dinner at the U.S. Senate, offers a diverse menu that goes far beyond veggie burgers and pasta. Recipes include Pine Nut and Basil-Seared Gardein Chicken With "Lobster" Mushroom Beurre Blanc and Artichoke and Oyster Mushroom Rockefeller, just to name a couple.

Head on over to PETA.org now through October 30 to enter the contest!

Healthy Cooking Class

2009-10-07T18:34:00.003-07:00

This week I was craving chocolate, so for my "Healthy Cooking in a Hurry" class I decided to do one of my favorite desserts, a Chocolate Ambrosia Tart with Coconut Macadamia Crust . . . which is relatively healthy, since there's no cholesterol. :) It was a huge hit.

The meal started with a warm Tuscan White Bean and Garlic Greens Soup, which was perfect for the recent chilly fall weather we've been having.

The entree was Oven-baked Tofu Cutlets with Harissa, a lovely Moroccan red pepper sauce, Roasted Potato Wedges and Stringbeans Amandine.

I think the entire meal was a success.

Veggie Soup

2009-10-07T18:34:00.001-07:00

I've had some random small amounts of things in the cupboard for a while...so I made soup. Basically this is a mix of some red onions and garlic - sauteed until onions are soft, veggie broth, lima beans, black-eyed peas, chickpeas, a can of diced tomatoes, and spices. It's pretty darn good. I used dried beans I soaked overnight...I like them this way because they turn out firmer and you get less

Outpost Natural Foods

2009-10-06T17:33:00.001-07:00

Over the weekend I visited the Outpost Natural Foods store by my house for a quick lunch while on a bicycle pub crawl. While I looked over the menu I noticed a vegan Pumpkin Pie Donut....I love pumpkin pie and I've been craving donuts lately...so of course, I bought it. It was super yummy!I also ordered myself a Falafel sandwhich which also rocked.

Patient Weight Loss

2009-10-06T04:34:00.001-07:00

John used to weigh 227 pounds. Now, two years later his weight is in the 150's. He's adhered to a slow weight loss program, and hasn't wanted to lose more than one pound a week. It's worked out great for him. He's reached his ideal weight and feels much healthier now. See his story here.Image via

Vegan MoFo Survey

2009-10-05T15:33:00.000-07:00

Apparently it's a Vegan MoFo tradition to complete these surveys to let all the readers out there find out a little bit more about the bloggers they know and love! At least...according to Laura, so I thought I'd snag it from her and fill it out for your reading pleasure!1. Favorite non-dairy milk? Almond Breeze, it's great in pancakes and on cereal.2. What are the top 3 dishes/recipes you are

Food Storage

2009-10-05T14:34:00.001-07:00

I got some new containers to store my dry beans in. Yes, I guess that makes me kind of dorky that I am showing you all a picture :) I love the stackable containers!

What I Eat For a Race Day Breakfast

2009-10-05T14:33:00.001-07:00

Nothing has fueled me better than my oatmeal on the morning of a race...specifically old fashioned oats, vanilla soymilk...cook the oatmeal until soft and then stir in 2 tbsp peanut butter and some fruit (this time I did banana...dried cranberries and dried blueberries have also been good).

Gluten-free Blueberry Muffins with Toasted Almond and Coconut Streusel

2009-10-04T12:35:00.001-07:00

After an inspiring gluten-free vegan baking class at the Natural Gourmet last week, I couldn't wait to try making the Blueberry Muffin recipe at home. I made a few modifications since I didn't have coconut oil in my pantry, but I still wanted that decadent coconut flavor. So I decided to make a streusel topping with shredded coconut and slivered almonds, which I happened to have in the fridge, and which resulted in an equally decadent treat (perhaps even more so, since the first taste you get when biting into the muffin is toasty coconut sweetness).

I shared a dozen of these babies with the fearless walkers at yesterday's Walk for Farm Animals. It was tough keeping our hands off them during the 45 minute car ride from New Haven!

Blueberry Muffin with Toasted Almond Coconut Streusel
(modified from Korrie Chichester's Blueberry Muffin Recipe)

yield: 12-14 muffins

Muffins:
1 1/4 cups brown rice flour
1/2 cup garbanzo bean flour
1/2 cup tapioca flour
1 1/4 cup Sucanat
2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan gum
1 tsp sea salt
1 1/2 tsp cinnamon
1/2 cup canola oil
1/2 cup unsweetened apple sauce
1 Tbl ground flax seed mixed with 5 Tbl water
3/4 cup soy milk
1 Tbl vanilla
1 tsp almond extract
1 cup frozen blueberries

Streusel:
1/4 cup slivered almonds
3 Tbl Sucanat
1/4 cup brown rice flour
1/4 cup shredded coconut
pinch of sea salt
1 Tbl canola oil

Preheat oven to 350 degrees. Combine Streusel ingredients in a small bowl then set aside. In a large bowl, whisk together brown rice flour, garbanzo flour, tapioca starch, Sucanat, baking powder, baking soda, xanthan gum, sea salt and cinnamon. Add oil, applesauce, flax seed mixture, soy milk, vanilla and almond extracts and whisk together until combined. The batter should be thick but spoonable. Carefully fold in frozen blueberries. Line muffin tins with papers. Using a 1/4 cup measuring cup, scoop batter into the papers. Sprinkle about 1 tsp of streusel topping over each muffin and lightly press down to ensure topping adheres to batter. Bake for 20-30 minutes or until tops are springy and sides of muffins are lightly browned. Cool for 5-10 minutes in the pans, then transfer to cooling rack to continue cooling completely. Sprinkle with a pinch of Florida Crystals before serving.

Walk for Farm Animals

2009-10-04T12:34:00.001-07:00

It was so nice seeing my friends from Hartford at the Walk for Farm Animals in beautiful Elizabeth Park. The rain held off for the entire walk, then just as we headed back to the registration table, it started to pour. I'm glad we all survived!

picking up some vegan goodies at the registration table

Poppo - looking sporty in his hoodie

State Rep. Annie Hornish from the 62nd District

Jessica and pooped pooch Vito

World Vegetarian Day in NYC

2009-10-02T22:34:00.001-07:00

where the journey began

I spent yesterday, October 1, in New York celebrating the anniversary of Ghandi's birthday and World Vegetarian Day. I took the subway down to Bleeker Street for an early dinner at Sacred Chow. This was my first visit, and I'm sure it won't be my last. In fact, I think I'll have to come up with excuses to get down to the city more often just so I can sample the vast array of tapas offered there.

I decided on the Indonesian Tempeh with Peanut Sauce, Grilled Korean Tofu with Pickled Vegetables and Sauted Shiitake Mushrooms with Sunflower Seeds and South Indian Dipping Sauce. My favorite was a tossup between the tempeh and tofu, but I also loved that dipping sauce (gotta get the recipe!). It arrived at the table on this beautiful cake tower which made the meal feel that much more special.

so pretty... so delicious

In the background, as I was taking pictures of my dinner, I spotted a gentleman who looked rather familiar. I held a glass to the wall and discovered the conversation was about farm animals, interns, and the Walk for Farm Animals this weekend. "Ahh," I immediately thought to myself, "that's Gene Baur, founder of Farm Sanctuary!" How cool is that? He chose the lentil pate.

In the evening, I attended a gluten-free vegan baking class by the wonderful Korrie Chichester, vegan chef and former baker at Babycakes.

This was held at the Natural Gourmet Institute on 21st Street. I've attended many classes there, all of which have been amazing. They have an incredible staff of instructors, awesome kitchens in which to work, and are an easy commute from New Haven. I love going there.

if only I had one of these setups in my house...

We made a delicious array of slightly sinful desserts such as Deep Dark Chocolate Cake with Cashew Cream Frosting, Pumpkin Pie Waffles with Cinnamon Maple Drizzle, Blueberry Muffins with Pecan Streusel, Chocolate Chip Blondies (the best ever!), Cranberry Filled Crepes (yes - without eggs or wheat flour, and no gritty texture from the brown rice flour. Truly amazing!) , Coconut Chocolate Chip Cookies, and Strawberry Shortcake Biscuits with Coconut Whip.

gorgeous little gluten-free biscuits that were the bottom layer
of the strawberry shortcake

itty bitty coconut chocolate chip cookies
that packed a load of flavor

perfectly cakey blueberry muffins

I am so excited about this amazing class that I'm planning to attend Part II in 2 weeks. Can't wait!

Corn forks

2009-10-02T09:33:00.001-07:00

Check out these cool corn holders my aunt got me for my birthday...great way to recycle old forks!

Vegan Eats in MKE

2009-10-01T07:34:00.001-07:00

One thing I have to say is that Alterra Coffee has not only the best coffee but some awesome food as well. One of my favorite things to do on a Saturday before heading out to one of my Mountain Bike Races is to stop at Alterra and get some much needed coffee and a bowl of baked oatmeal. I get my oatmeal with a side of soymilk and yes, it's amazing.

Chef of the Month Amanda Cohen

2009-09-30T19:33:00.001-07:00

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

2009-09-30T06:37:00.001-07:00

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

2009-09-30T06:34:00.001-07:00

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 350Â°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

2009-09-29T17:34:00.001-07:00

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 fiancÃ© 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.âAnd she likes her new lifestyle and energy level so much that she says âThis is forever for me. I like the way it (exercising and eating healthy) makes me feel and I donât plan on giving that up.â See her story here.

Tempeh au Vin

2009-09-28T16:34:00.001-07:00

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 (1Â½ cups)
2 Tbs. olive oil, divided
2 small onions, cut into chunks (1Â½ cups)
1 lb. white button mushrooms, halved (4 cups)
3 large carrots, cut into Â½-inch-thick rounds
1 8-oz. pkg. tempeh, cut into Â½-inch cubes
4 smoky tempeh strips, such as Lightlife, chopped (Â½ 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 Â½ hours, or until carrots are tender and sauce has thickened.
3. Meanwhile, cook spelt berries in 6 cups water 1 Â½ 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

2009-09-25T13:34:00.001-07:00

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

2009-09-23T23:34:00.003-07:00

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, youâll have to throw it out and start over.)

Healthy Cooking in a Hurry

2009-09-23T23:34:00.001-07:00

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

2009-09-23T10:35:00.001-07:00

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

2009-09-23T10:34:00.001-07:00

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

2009-09-22T21:34:00.001-07:00

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

Lentil Salad

2009-09-21T06:34:00.001-07:00

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

2009-09-18T00:33:00.001-07:00

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:  <!-- /* 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

2009-09-16T22:34:00.001-07:00

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

2009-09-16T22:33:00.001-07:00

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

2009-09-15T21:33:00.001-07:00

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

2009-09-15T08:34:00.001-07:00

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

2009-09-14T06:34:00.001-07:00

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 Â½ cup 2% reduced fat milk 1 cup shredded Cheddar cheese 1/2 teaspoon salt Â½ teaspoon pepper Â¼ 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

2009-09-11T15:35:00.001-07:00

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

2009-09-11T15:34:00.001-07:00

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

2009-09-10T14:34:00.001-07:00

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

2009-09-10T01:34:00.003-07:00

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

2009-09-10T01:34:00.001-07:00

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

2009-09-09T12:33:00.001-07:00

For original VegTimes recipe, click HERE.

Ingredient List
Serves 8 Shallot Crisps
5 large shallots (Â½ lb.), peeled and sliced into thin rings
Â½ 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 (Â½ 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

2009-09-08T23:34:00.001-07:00

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

2009-09-08T10:33:00.001-07:00

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

2009-09-07T21:34:00.001-07:00

My Mother-in-law gaveÂ me an awesome bread maker a couple of years ago for Christmas. I've attempted making bread aÂ handfulÂ 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:Â

~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.Â

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

~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.Â

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

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.Â

MAKES 2 POUND LOAF

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

~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.Â

Asparagus Risotto

2009-09-07T08:34:00.003-07:00

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

2009-09-07T08:34:00.001-07:00

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

2009-09-06T19:33:00.001-07:00

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

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) toÂ coincideÂ with the theme.Â

NOTE: Since childhood, I've always enjoyed raw cookie dough more than actual cookies. ThisÂ particularÂ 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!Â

DOUGH INGREDIENTS/INSTRUCTIONS:Â

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

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 aÂ separateÂ bowl, mix theÂ dry ingredients together (see list below). After the dryÂ ingredientsÂ are throughly mixed, add them to the wet ingredients and beat with the electric mixture until the dough forms:Â

Â 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.Â

Bake at 350 degrees

Cooking time will depend on the size ofÂ theÂ 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.Â

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

Banana Coconut Tapioca Pudding

2009-09-05T17:33:00.001-07:00

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).Â

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.Â

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

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.Â

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

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 andÂ liquified.Â

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

COOKING PHASE: (medium heat)

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

~the tapioca (from Prep #1)

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

As the mixture cooks, add the following:Â

~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.Â

Remove from stove and pour contents intoÂ individualÂ 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.Â

Mushroom Strudel

2009-09-04T15:35:00.001-07:00

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 (1Â½ 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
Â¼ tsp. ground nutmeg
1 14-oz. pkg. firm tofu, drained
8 oz. NeufchÃ¢tel cheese, softened
1 cup grated extra-sharp
Cheddar cheese (4 oz.) Strudel
Â¼ cup olive oil
1 clove garlic, minced (1 tsp.)
1 tsp. dried thyme
1 lb. whole-wheat phyllo dough, thawed
Â½ tsp. poppy, sesame, or fennel seeds, optional

Directions1. Preheat oven to 350Â°F. Coat 18- x 13-inch baking sheet with cooking spray.2. To make Filling: Heat oil in pot over medium heat. SautÃ© 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. PurÃ©e tofu, NeufchÃ¢tel 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

2009-09-04T15:34:00.001-07:00

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

2009-09-03T13:34:00.001-07:00

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