Carrot Top Vegan

Spicy Sunday: Sage Scones

2011-12-04T14:59:00.001-05:00

"Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme, remember me to one who lives there, she was once a true love of mine..." (Simon/Garfunkel-1966)

Sage has been waxing poetic in songs, stories, spells, and recipes for centuries. My favorite quote about this alluringly aromatic herb is from Culpeper's Complete Herbal & English Physician:

"Jupiter claims this, and bids me tell you, it is good for the liver, and to breed blood...Sage is of excellent use to help the memory, warning and quickening the senses..."

These velvety leaves make Thanksgiving stuffing extra flavorful and blends perfectly with it's partners parsley, rosemary and thyme in soups and stews.

Tonight we will be having a Field Roast with roasted turnips and parsnips along with a side of mashed potatoes. I thought sage scones would be a nice alternative to a traditional dinner roll. I added a bit of sweetness with agave syrup. The slight citrus scent of the sage comes out with the addition of orange marmalade.

Hubs says they taste like, "Thanksgiving stuffing." And that sounds perfectly delicious to me as I can never get enough stuffing! :)

Sage Scones

Ingredients:

1 tbsp Agave Syrup

1 tbsp Orange Marmalade

1/4 cup Almond Milk

11/2 cups All Purpose Flour

3/4 cup Spelt Flour

2 tsp Baking Powder

2 tsp Dried Sage

1 tsp Salt

3 tbsp Earth Balance

1 Shallot, thinly sliced

Pinch of Salt

Instructions:

1. Preheat oven to 350 deg F. Whisk together agave syrup, marmalade, and milk in a small bowl. Leave aside.

2. In a large bowl whisk together flours, baking powder, sage, and salt. With a pastry blender or forks cut in Earth balance spread until mixture resembles course meal. Add liquids and work together to form a dough. Add a little milk or flour depending on if the dough is too dry to too sticky.

3. Form a ball and on a floured surface roll into a 9" circle. (Use a 9" cake pan to judge size or a ruler)

4. Transfer to an oiled cookie sheet and score with a pizza cutter or knife into 8 equal triangles. Lightly press shallot slices on top and sprinkle with a pinch of salt. Cook for 25 minutes and cool before cutting.

Holiday Gifts You Can Make In The Kitchen

2011-12-03T15:53:00.000-05:00

One of my favorite blogs-JL Goes Vegan-has inspired me on my own vegan journey. She launched a new series on her blog called, Food Is Activism where she highlights vegan recipes made by non-vegans. I enjoy the question-"What do vegans eat?"-because it gives me a chance to explain that we do eat many of the same foods non-vegans eat. Beans, rice, oatmeal, whole grains, etc... There is always a small glimmer of disappointment in their eyes when I don't start off with dreaded T-word. Food that is vegan just means that no animal was harmed in the making of it. Anyone can enjoy it!

Gifts of food are a great way to spread holiday cheer and keep in step with the idea that Food Is Activism. For me, a homemade gift that someone has prepared means love, time, thought, and kindness. These cookies and bread make great hostess gifts. The nuts can be paired with wine or beer in a basket for a stellar presentation!

I used recipes from Kris Holechek's amazing book The 100 Best Vegan Baking Recipes

The Shortbread Cookies are so perfectly crisp and buttery! I used pumpkin seeds and dried cranberries to look like holly. The Saucy Apple Bread is crazy moist and-- seriously the topping alone could be served as a dessert!

The spiced nut medley (recipe below) blends the holy baking nut trinity of almonds, walnuts, and pecans along with dried apricots, pumpkin seeds, and raisins. The curry and other spices give you the warm and fuzzies all over--especially when paired with a pint of eggnog ale or other holiday spiced libation!

Did you know that the act of gift giving was very different in Colonial America? Learn about early holiday traditions HERE

Curry Spiced Nut Medley

Ingredients:

For Spice Blend:

3 tbsp Curry Powder

2 tsp Garam Masala

1 tsp Nutmeg

1 tbsp Cinnamon

2 tsp Salt

1/4 tsp Cayenne Pepper

Nut Blend:

2 cups Pecans

3 cups Walnuts

2 cups Almonds

3 Egg Replacers (Ener-G)

1 cup Dried Apricots, diced

1/2 cup Pumpkin Seeds

1 cup, Raisins

1/2 cup Sugar

Instructions:

Preheat oven to 300 deg F. Mix spice blend together and put aside. Combine nuts and egg replaces and mix till the nuts are coated. Add the rest of ingredients including spices and mix until everything is incorporated. Spread mixture on lightly oiled cookie sheets. Cook for 25 minutes and allow to cool completely.

Put a scoop or two in a holiday tin and you have an instant gift. Don't forget to add the recipe so they can pay some veganism forward. :)

Another great site to check out for holiday gifts that can be made in the kitchen is my friend Lee's blog:

Plenty Sweet Enough

And if any of you were curious of the whereabouts of that sweet, jolly man all dressed in red...NORAD has got it covered:

NORAD TRACKS SANTA

Holiday Gift Ideas: Eco-Friendly, Vegan, Upcycled, Just Plain Cool

2011-12-01T06:49:00.000-05:00

Sure Walmart, Target, and Best Buy have their SO HOT MUST BY NOW SALES. But seriously, aren't you tired of giving the same old gifts each year? A candle for Aunt Mary, an iPod for your brother, a gift card for your mother, the newest E-Reader for the significant other...every year people get an updated version of something from the year before.

This year I am putting more thought, creativity, and compassion in to my holiday shopping. Each week I will update you with some cool finds. This week I was all about Etsy-ing...are you just as addicted as I am?

Hubs and I love wine. We have an inventory of about two hundred bottles and have two large barrels of homemade wine waiting to be bottled next week. We also love wine related gifts and have found some fun, quirky things at wineries and wine shops around the country.

If you are a wine lover, or know of one that you have to buy a gift for, then you must check out:

8point8

The 8point8 shop makes unique wine racks and wine gifts. The shop was started by a general contractor who wanted to save wood that was deemed useless and ended up as landfill. All of the wood they use has been "rescued, resurfaced and repurposed". A rustic look but sleek design lends to a very eco-friendly gift! Based in San Diego, CA their products are Made In The USA.

8point8 Etsy Link

This next shop features fun handcrafted gifts for the vegan guitar player (aka hubs...hmmm gift idea?), and other cool vegan items.

Island Provisions

Hillary of Island Provisions was faced with a quandary like most vegans--where to find fun, hip vegan goods at affordable prices? She decided to start making her own, and I am so happy for that and you will be too! Her shop has some really beautiful guitar straps, bags, and wallets. Here are some of my favorites but check out the store for more designs. And if you have a banjo player in the family, she has you covered--she makes banjo straps!

Island Provisions Link On Etsy

I am a sucker for vintage, nostalgic stuff. Last week I paid one dollar for a calendar dish towel from 1977 that has brilliant birds printed on it. Why? Well because I was born in 1977 and I plan to frame it and put it in my new kitchen much to hub's dismay :)

Something else I plan to put in my kitchen is this:

Even if I can't eat Ritz crackers, they remind me of my childhood. My mom would make little peanut butter and jelly sandwiches with Ritz crackers. Loved those!

This creative clock was artistically handcrafted by Sanda at

GiftedPapers

A peculiar shop filled with gorgeous clocks, journals, and gifts made from a stunning array of exotic papers. You have to see the unique touches she adds to each creation. An origami clock made from vintage airmail envelopes, a vegan faux leather journal, frames covered with mesmerizing prints--there is a gift to be found for everyone on your list. That she can see the beauty in an old NYC subway map makes her a #1 in my book!

Giftedpapers Etsy Link

Happy Shopping!!

Tapas Tuesday Olive You :)

2011-11-29T22:30:00.000-05:00

Tapas: Small dishes of rich, savory foods from the various regions of Spain.

I love the small plate tradition-- Spanish Tapas, Greek Mezes, or Italian Antipasta. Unlike the appetizer course, these tiny portions stand alone as a meal of beautiful, complex flavors and aromas.

If you are having a holiday gathering, tapas are a great alternative to the heavier dishes of the season. Guests can sample everything and not feel like they have to roll out the door at the end of the night. (Well maybe if they had too much spiced wine...)

And tapas make a beautiful presentation:

Olive Medley

Marinated Mushrooms

Roasted Garlic

Marinated Tofu With Kiwi Relish

Olive Tapenade

Spanish Olives & Tofu

Although many tapas dishes contain sausages, cheeses, or eggs, there are many vegan options. Olives are so versatile and can be used in a variety of ways or just served alone with some crackers. Potatoes are another option. Stayed tuned to Carrot Top Vegan on Tuesdays for lots of delectable small plate recipes!

Here is a simple, but rich olive tapenade I like to serve on crackers or pita points:

Olive Tapenade

(makes about 1/2 cup)

Ingredients:

1/2 cup Pitted Kalamata Olives

1 clove Garlic, smashed

Pinch of Dried Lemon Peel

1/2 tsp Dried Oregano

1 tsp Sherry Wine

1-2 tsp Olive Oil

Instructions:

Add all ingredients except oil to mini food processor and pulse a few times to break up olives. Add 1 tsp olive oil at a time, pulsing a few times to incorporate. Mix until combined.

Every Monday Is Meatless But Today Was Detox Monday

2011-11-28T21:48:00.000-05:00

After many days of good eats, hubs and I needed a detox day. Keeping it light we had shakes, soups, and lots of veggies.

Before we became vegan we used to choke down whey protein daily to keep up with our busy schedules and workouts. Those shakes were awful! I tried every brand, mixed them with everything from juice to milks, adding sweeteners, fruit, anything to hide that taste of sour milk. Even washing the cup made me gag because it just smelled like rotten milk. I often wondered how the shakes could be good for me if they smelled so bad.

Since we became vegan, we still use protein shakes as a supplement. I have researched a few brands and am still trying different types but two brands have appealed to me the most. And they don't smell like rotten milk!

Amazing Grass Berry Green SuperFood

Amazing Grass Amazing Meal Chocolate Infused Protein

Garden Of Life Raw Protein

The Berry blend is a super food complex mix. It includes a balanced antioxidant blend and green food blend.

The Chocolate Infused Amazing Meal is delicious on it's own mixed with water. It has 10 grams of protein per serving and tastes like a dark chocolate bar. It contains a blend of rice and hemp proteins.

The Raw Protein packs the highest protein punch at 17 grams per serving. It is unflavored and tastes...earthy. It is a fine powder, and blends well with fruits and vegetables. I like to drink it mixed with the berry blend and water. Hubs thinks it is too bland and likes it mixed with fruit.

Although we can get our nutrients from whole foods, around the holidays, I like to take a few cleanse days in between all those high calorie meals!

And while New Jersey seems to be having a spot of mild weather, we still got in the Christmas Spirit today and put up our new little tree!

Happy Holidays!

Spicy Sunday: Fried Plantains With Cinnamon

2011-11-27T20:37:00.000-05:00

FIRST OFF--

I would like to say CONGRATS to ALL the NANO-ERS

finishing up their 50,000 word challenge! Hubs and I finished our 50k in 30 day novels over the weekend and are so excited about it. There is so much hope on November 1st and by November 25th you really start to wonder why you signed up for this and why it's so hard? HA! But we did it! And one of the coolest things, is that hubs isn't a writer. He was just offering support by doing the challenge along with me. (And his story is so much better than mine!)

Sundays need to be spiced up to get me going for a long week ahead! Every Sunday this month you can find a spice-filled recipe or two at Carrot Top Vegan. Since we were away for the holiday, I didn't get much cooking in, but this recipe for Fried Plantains With Cinnamon should not be kept secret.

I remember the first time I had fried plantains was in a restaurant in Washington Heights, NYC and I was HOOKED! The perfect side dish, they are sweet, meaty, and buttery. After many failed attempts at making them at home, I think I have found my happy place with these savory banana cousins.

The cinnamon combines well with the natural sugars plantains have and the red pepper flakes give it a sexy kick.

Fried Plantains With Cinnamon

Ingredients:

3 Ripe Plantains

3 tbsp Earth Balance Vegan Spread

2 tsp Cinnamon

1 tsp Vanilla Extract

1-2 tsp Red Pepper Flakes (spicy to your liking)

2 tbsp Brown Sugar

Instructions:

1. Peel plantains and slice in half lengthwise.

2. Heat Earth Balance in a large skillet over medium heat. Once melted and sizzly, add the plantains and fry until golden brown on one side, then flip them over to brown the other side.

3. Add the cinnamon, vanilla, red pepper, and brown sugar and gently slide the plantains around to get all the spicy, sweet goodness on them. Cook so that the sugars start to caramelize and get glossy. SERVE!

Sweet & Spicy Nuts--A Great Appetizer For Guests To Nosh While You Prep The Feast

2011-11-23T19:11:00.000-05:00

They say the night before Thanksgiving is one of the most profitable for pizza shops and Chinese take-out. Well, after four extra trips to the grocery store to pick up the forgotten things like, Earth Balance, cranberry sauce, bread, and dessert--who really wants to make a big dinner? (Finish reading before you run out and pick up the seltzer for Aunt Millie!)
Seriously, all that cooking energy needs to be saved for tomorrow!

Since our local pizza shop does not offer a vegan option, I threw together a quick vegan sausage & peppers pizza. The sauce is a chunky tomato sauce that is simple and would be great on pasta, or just heated with crusty bread.

Chunky Tomato Sauce

Ingredients:

2 cans Diced Tomatoes, drained

1/4 cup Nutritional Yeast

1 tbsp Garlic Powder

1 tsp Salt

11/2 tsp Red Pepper Flakes

2 tsp Italian Seasoning

Instructions:

Mix all ingredients together in a bowl and put on pizza or heat to serve with bread.

Spiced nuts are one of my favorite appetizers and snacks. Most recipes use butter or egg but this one is vegan and a little healthier. These pair well with a Pinot Noir or Malbec. Great to keep a batch on hand for all the holiday festivities coming up.

They are also a delicious gift idea. Put a cup or two in a festive tin, wrap a red ribbon on and instant happiness!

Sweet & Spicy Nuts

Ingredients:

2 cups Pecans Halves

2 cups Walnut Halves

1 cup Dried Cranberries

2 Egg Replacers ( I used Ener-G)

1/2 cup Sugar

2 tbsp Cinnamon

2 tsp Ground Ginger

1 tsp Salt

2 tsp Allspice

1/2 tsp Ground Cloves

2 tsp Red Chili Flakes

1/2 tsp Ground Black Pepper

Instructions:

1. Preheat oven to 300 degrees F. Mix nuts, cranberries, and egg replaces together in a large bowl until well combined.

2. Add the rest of the ingredients and mix well. Spread nuts on a well greased, (or use a sil-pat if you have one) large 1" deep baking pan. (Large cookie sheet) Cook for 25 minutes, stirring halfway through.

3. Cool but keep shaking the pan to prevent the nuts sticking to the pan in the cooling process.

4. Enjoy!

Oh yes...and...from my family to yours...

Our Very First Tofurky Thanksgiving Dinner

2011-11-19T21:41:00.001-05:00

The question that has come up the most this month from our non-vegan friends has been:

"WHAT ARE YOU GOING TO EAT ON THANKSGIVING?"

Every year we go to my sister-in-law's house and since they own a farm it is safe to assume they are so...NOT VEGAN. Although we have decided to bring some of our own side dishes, we wanted to try the Tofurky Feast many vegans enjoy on this holiday.

In addition to the turkey promotion, Shoprite was also giving away a Tofurky Feast for free if you spent $300! We got ours and tonight was our own special little vegan Thanksgiving.

It was DELICIOUS! No, it didn't taste like turkey but that is the whole point of becoming vegan, isn't it?

Tofurky Roast

Roasted Root Veggies

Sweet & Spicy Plantains

Steamed Broccoli & Asparagus

Pumpkin Bread Stuffing (Recipe Below. YUM)

Tofurky Gravy

Canned Cranberry Sauce (The best kind)

I love the idea of using pumpkin bread in a stuffing recipe. It adds such richness and flavor to the Thanksgiving meal. I used this recipe from the No Meat Athlete for the pumpkin bread. It makes two loaves and I used both loaves in the stuffing. I cut the sugar to one cup for this dish. Make the loaves a few hours ahead of time so they have time to cool. The stuffing is sweet and savory with flavors of apple, sage, and rosemary. Definitely try this for Thanksgiving! It is a winner.

Pumpkin Bread Stuffing

Ingredients:

1/4 cup Earth Balance Spread

2 tbsp Olive Oil

1 cup Leeks, chopped

1 cup Red Onion, chopped

1 cup Apple, cored and chopped

1/2 cup Dried Cranberries

1/2 tsp Dried Rosemary

1 tsp Dried Sage

1 tsp Salt

1 tsp Dried Thyme

1 cup White Wine

11/4 cup Vegetable Broth

2 Egg Replaces (I used Ener-G)

2 Loaves Pumpkin Bread, cut into 1" cubes

Instructions:

1. Preheat oven to 375 degrees F. Heat Earth Balance and olive oil in a frying pan over medium-high heat until melted. Add leeks and onions and cook for 5 minutes. Add apples and spices and cook for another 5 minutes. Add cranberries, wine, and broth and bring to a simmer and cook for 10 minutes. Turn off heat.

2. Combine bread and egg replacers in a large bowl. Add leek mixture and fold together until well combined. Pour stuffing into a greased 9"x1" pan. Cover with foil and cook for 30 minutes. Take foil off and cook for another 20 minutes or until the top is a little crispy looking.

Seitan & Peppers And Some Sweetness On The Side

2011-11-14T19:32:00.000-05:00

Learning how to navigate a whole new culinary world will result in a lot of firsts. First tofu scramble, first bite of tempeh, first flat-hockey puck of a cake because I am still learning the perfect egg-replacer and rising ingredients...

One thing that was put off for a bit was: Seitan. This little devil is a meat substitute made of wheat gluten and is an alternative to soy-based "meats". I know it is a preferred choice for many vegans, but every time I passed in the aisle I just didn't see the allure. That is until one day, I found this:

GROUND SEITAN

I figured if I stomached all those horrible ground meats all these years, I can definitely do this. So what to do with it?

When in doubt...

...put it in a sandwich!

Seitan & Peppers Sandwich with Daiya Mozzarella

I spiced the seitan with a little garlic powder, red pepper flakes, and oregano and heated it. Grabbed a perfect Italian roll, put on the seitan, and topped it with caramelized onions, sauteed red bell pepper, pepperoncini, and Daiya Mozzarella. A little ketchup on the side, just in case. And this was a happy sandwich!

I am no longer a seitan virgin.

Now, we should always have room for a little sweetness in our lives. This cake isn't too sweet but the orange glaze gave it such a nice citrus-y smile. This will make a nice finish to that Thanksgiving dinner coming up!

Almond Cake With Orange Glaze

Ingredients:

21/2 cups All-Purpose Flour

1 cup Whole Wheat Flour

1/2 cup Almond Meal, (ground almonds)

1 cup Sugar

1 tsp Salt

1 tsp Cinnamon

2 tsp Baking Soda

2 tsp Almond Extract

1 cup Almond Milk

1/3 cup Canola Oil

1/3 cup Unsweetened Applesauce

2 tbsp Apple Cider Vinegar

1 cup Water

For Glaze:

2 cups Sifted Confectioner's Sugar

2 tsp Orange Extract

3 drops red food coloring

2 drops yellow food coloring

Almond Milk

Instructions:

1. Preheat oven to 350 degrees, F. Grease a bundt pan. (Could use a 9x13 pan also) Combine flours, almond meal, sugar, salt, cinnamon, and baking soda in a large bowl and whisk together until combined.

2. In a medium bowl whisk together all of the other ingredients until well combined. Add wet ingredients to dry ingredients and mix until well combined.

3. Pour batter into prepared pan and bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.

4. To make glaze put confectioner's sugar, food coloring, and extract in the bowl of stand-up mixer OR be prepared to use a hand mixer. Add almond milk, SLOWLY in TABLESPOON increments while mixing, to achieve the silky, glaze.

My glaze was on the thin side and the cake resembled a large glazed doughnut, and I didn't really see anything wrong with a large glazed doughnut. :)

Vegan Lahmajoun--It's like a pizza!

2011-11-13T21:02:00.000-05:00

Cooking and food were as much a part of my growing up as cartoons and board games were. My mother and I lived with my grandparents. The kitchen was always warm from a pre-heated oven and the light was always on. Often I sat in the corner, with a bucket, peeling potatoes; earning my kitchen cred.

My Italian grandmother cooked a mixture of American fare and Italian specialties. Things like macaroni & cheese, lasagna, pot roast, and fried flounder were weekly meals. On the weekend, my grandfather often took over the cooking. He had a flair for the exotic. I remember when he got his first Le Creuset flame-colored dutch oven. He took it out of the box and held it up like Mr. Parker held up the leg lamp in A Christmas Story! My grandfather cooked in clay pots, tangines, cast iron--anything Julia Child, Jeff Smith, or Martin Yan suggested. (We were a big PBS house.)

My mother brought to the table southern specialties that she learned to cook while going to college in South Carolina. Fried chicken, grits, and cornbread. Saturday mornings I would awake to the perfume of fried eggs and bacon with a side of buttery grits. It is a miracle I don't have high cholesterol!

When I started cooking on my own, it was no surprise that I started to experiment with various cuisines. I love learning about different cultures and their food traditions.

Middle Eastern food is one of my favorites. A few years ago a friend introduced me to a little Armenian shop in New Jersey that specialized in one thing. Lahmajoun or Lahm Ajun--it is like a pizza. You can read a little more about them HERE

My first bite I was hooked. A much thinner crust than standard pizza; there is no cheese on a lahmajoun. They are usually made with ground lamb and are spiced with the traditional Middle Eastern flavors of cumin, cinnamon, and parsley. To veganize my lahmajoun, I used TVP and they came out wonderful. These make a nice light lunch, or snack.

Vegan Lahmajoun

** Going to need about 2 hours for the dough to rise

Makes 16

For the crust

1 tsp Active Dry Yeast

1/2 cup Warm Water

1 cup Cornmeal

3/4 cup boiling water

1/2 tsp sugar

2 cups AP Flour

1 tsp Salt

1 tbsp Olive Oil

For the filling:

2 cups TVP granules

1 3/4 cups Boiling Water

2 Tbs Olive Oil

3/4 cup Pine Nuts, toasted

1 cup Onion, diced

2 Garlic Cloves, smashed

1 cup Roma Tomatoes, seeded and diced

1 cup Red Bell Pepper, diced

1/2 cup Flat-Leaf Parsley, chopped finely

1/4 cup Cilantro, chopped finely

2 tsp Ground Cumin

11/2 tsp Ground Cinnamon

1 tsp Allspice

11/2 tsp Salt

1/2 tsp Red Pepper Flakes

1. In a small bowl add the 1/2 cup of warm water and sprinkle yeast over and leave aside. In a medium bowl, combine the cornmeal and boiling water, mix well and leave aside.

2. In a large bowl, add the flour, sugar, and salt and mix. Make a well and pour in the yeast mixture and olive oil and mix together. Add the cornmeal mixture, mixing with your hands if it gets too hard with a spoon. (This is a get dirty type of recipe)

3. On a lightly floured board, turn dough out and start kneeding. Kneed for about 10-15 minutes. Dough will become smooth and pretty. Shape into a ball, and put in a lightly oiled bowl and cover with a damp towel. Leave aside for about 2 hours to rise.

(AFTER TWO HOURS)

4. In a large bowl, re-hydrate the TVP with the boiling water and mix and leave aside. Pre-heat oven to 450 degrees F.

5. Heat olive oil and cook onions until translucent, about 10-12 minutes. Add garlic and cook for another 3 minutes. Add the onions, garlic, and oil to the bowl with the TVP.

6. Add the pine nuts, tomato, pepper, parsley, cilantro, and spices to the bowl with the TVP and fold everything together and leave aside.

7. Turn the dough out on to a floured board and cut into 16 equal pieces. Roll the 16 pieces into round balls and then roll each ball into a little pizza crust, no more than 1/8" thick. Place the crusts on a greased cookie sheet. Spoon filling onto each crust, getting all the way to the edges. I usually use my fingers to lightly press the filling into the dough, and move all the goodness to the edges.

8. Cook for about 10 minutes. Serve right out of the oven! These keep well in the fridge. Great party treat!

Don't Be Afraid Of The Leftovers...(Dinner on the table in 15 minutes!)

2011-11-08T20:37:00.000-05:00

I don't know about you but this Fall Back thing has me all out of whack! It gets dark so early now, I just want to go home, curl up and go to sleep. But then hubs would starve, my piano would feel lonely, my Nanowrimo would go unwritten, and you wouldn't have anything to read (Ha!).

This Sunday that just passed--Oh you know! The one where the NY Giants rocked an awesome win against the Pats! GO ELI MANNING!

I made a scrumptious dinner of recipes from Bryant Terry's Vegan Soul Kitchen as well as a little Gardein Pulled Pork. Really, it was Ahhh-mazing!

VSK Baked BBQ Black-Eyed Peas

VSK Spicy Smothered Green Cabbage

VSK Sweet Cornmeal-Coconut Butter Drop Biscuits

Gardein Pulled Pork

Tonight, however, not too much time to cook and we were really hungry. I made this pretty, simple,plate from leftovers in fifteen minutes!

Leftover Roasted Ambercup Squash*

Leftover VSK Cabbage

Leftover Portabello Mushrooms

Couscous

I know a lot of people that don't like leftover food. But if you are a busy person or just too tired to cook remember...

...leftovers are your friends. :)

*Ambercup squash is a beautiful squash that looks similar to a pumpkin. It is orange with a big stem and the skin is thin. So sweet and creamy!

Adopt A Turkey--You Will Be Glad You Did But Read This Too...

2011-11-07T20:33:00.000-05:00

When I was a young lass, there was a group of girls I hung out with every day. At one of our sleepovers, they decided to watch a Benji movie. You remember Benji? That adorable mixed-breed who always found a way to save the day, but often found himself in sticky situations.

I loved Benji, but I hated those movies. I would cry uncontrollably! Between the sad music, the doggy eyes, and the nail-biting scenes of Benji possibly being mauled by a large animal, I was a mess! The happy ending did nothing to cure my sadness and I would be in for a good cry long after the movie ended. (Much to the amusement of my friends.)

Even to this day, we still get together and laugh about my emotional attachment of that dog twenty-five years later!

I have a soft spot for animals, clearly I always have. Looking back on my non-vegan life, I truly don't know how I didn't make the decision sooner to go vegan. I can't watch ASPCA commercials without getting choked up and photos of animal abuse make me so angry.

Although I cannot make up for all the years of eating meat, dairy, and all animal products. I can start making a difference now.

Since the hubs and I became vegan on September 1st, we have seen the world in a different light. Maybe it was the push we needed to go forth in life with more purpose.

This year, instead of cooking a turkey, we adopted one through Farm Sanctuary's Adopt A Turkey Project.

Her name is Antoinette and she is a feisty one, being quoted, "Let Them Eat Squash!" That is my type of gal!

You can adopt a turkey also. Even if you are not vegan, you can still contribute to the wonderful organization that Farm Sanctuary is.

Recently, on Facebook there has been heated discussions between my vegan friends and non-vegan friends. Debate is good, and healthy. I remember when I was a non-vegan and a friend would tell me they were going veggie, I rolled my eyes, and thought the same thing people think of me now:

What the hell am I going to cook for this person?

But having sat on both sides of the fence, I see where I was wrong.

Veganism is not a cult, or exclusive club, or extreme diet. It is about compassion. Compassion for creatures that don't have a voice. Compassion for the planet. Compassion for one another. Living in harmony with what is around us. And isn't that what we all want? Couldn't we all use a little peace?

Give Peace A Chance by John Lennon

Cooking With Friends No Matter How Far Away They Are...

2011-11-05T20:22:00.000-04:00

The Goodreads Gals and I were at it again this weekend! I love that we all cook "together" even though we are in different states, and some different countries.
This time we decided to try some recipes from Bryant Terry's Vegan Soul Kitchen.

As soon as I looked at this cookbook, I fell in love with it. Not only are there delicious, healthy recipes from African-American cuisine but the books reads like a memoir and offers soundtrack suggestions for each recipe. (because 7000 songs on my iPod is never enough!)

Wanting to try just about every recipe in the book, I limited it to three tonight:

Cajun-Creole Spiced Tempeh Pieces with Creamy Grits

Sweet Coconut-Ginger Creamed Corn

Sweet Cornmeal-Coconut Butter Drop Biscuits

This was a beautiful, soul-hugging meal that made two very happy vegans! I love anything having to do with grits and since becoming vegan one of my favorite foods is tempeh. The grits were uber creamy and the tempeh was crispy and spicy. The combination was something I will be craving often!

The creamed corn, was pretty. It had a pinkish hue from the red onions, and was sweet. It made me smile. Keep this recipe in mind folks for the upcoming holidays! Vegans and Non-Vegan alike will LOVE this side dish.

That is some GOOOD Tempeh right there!

Now...let's talk about these biscuits for a minute:

Can I just say...

...I cannot wait to have these for breakfast tomorrow!

The name alone--sweet cornmeal-coconut butter drop biscuits--makes me giddy but tasting these delicious little love drops...OMG!

As soon as I took one bite, I started seeing these bad boys at every holiday party, breakfast brunch, light lunch, pot luck, you name it. They are sweet, cinnamon-y, goodness that pairs so well with spicy, savory dishes or the fig jam and cinnamon coffee I am going to have them with tomorrow.

I am excited to make more recipes, but even more thrilling...I can't wait until his new book: The Inspired Vegan comes out!

Check out Plenty Sweet Enough for another delicious creation!

Vegan Kabocha Squash Curry with a little help from Trader Joes

2011-11-04T20:20:00.000-04:00

Hubs has a thing for squash. Whether it be Summer, Autumn, or Winter types, his eyes light up at those round or oblong, hard-skinned vegetables. We were the couple you saw leaving the local U-Pick-It farm this summer with ten pounds of yellow squash and zucchini in our trunk. And last week when we popped into Whole Foods for some goods--like a kid to a giant chocolate bar--he ran over to the orange and green orbs and picked out a kabocha squashed, exclaiming, "I don't know what it is but we should eat it!"

Kabocha squash, according to Wikipedia, is revered by some cultures as an aphrodisiac...yet another vegan substitute. Who needs oysters?

It looks like a green pumpkin and when cut open resembles one with orange flesh and larger white seeds. The skin is TOUGH so caution when cutting. I enforced the YOU WANTED IT YOU CUT IT rule with this one and let hubs chop it.

So what to do with it after I roasted it in the standard fashion, aka, 400 deg F for 40 minutes?

WELL...make CURRY of course!

Now sidebar here...I love to cook but I am also a foodie. I love fun, ingredients and when I see something I want to to try...I buy it..even if it is in a jar:

So with the vegan Viagra vegetable, or Kabocha Squash, (NOTE: this statement is not approved or tested by the FDA. I have NO idea if Kabocha Squash will help your love life.)

I made...

Kabocha Squash Curry
Makes 6-8 servings

Ingredients:

1 cup Onions, diced
1/2 cup Shallots, diced
4 cloves Garlic, smashed and minced
Kabocha Squash, 2 lbs COOKED (see roasting method above) and chopped into 1" chunks
2 cups Chicpeas, cooked and drained
1 Jar Trader Joe's Thai Green Curry Simmer Sauce
1 13.5 oz Can of Coconut Milk
1 tbsp Fresh Ginger, minced
1 tbsp Curry Powder
1 tsp Salt
2 tsp Turmeric
2 cups, Cherry Tomatoes
2 tbsp, Shelled Hemp Seeds
2 tbsp, Tomato Paste
11/2 cups water

Instructions;

1. Heat a large dutch oven over medium-high heat and cook onion and shallots until soft about 8-10 minutes. Add garlic and ginger and cook for another 2 minutes. Add curry powder, turmeric, salt and tomato paste and stir cooking for 2 minutes.

2. Add hemp seeds, chickpeas, and stir until all mixed then add squash and mix again.

3. Add Thai sauce, coconut milk and stir until all incorporated. Add tomatoes and water, mixing again. Bring to a boil then turn heat to low and simmer for 35 minutes. Serve over a brown basmati rice. mmmm.

From pot to plate this makes a soul warming, happy vegan! The squash had a sweet, nutty flavor almost like a roasted chestnut. I could really eat this everyday!

Thanksgiving In One Bite...Cranberries, Pecans, Sweet Potatoes Oh My...

2011-10-31T20:25:00.000-04:00

Happy Halloween!
Happy Nano-Eve!
Happy Mofo!

Since it is a day for sweets, my last MOFO post will be a sweet one.
The Thanksgiving meal is one of my favorites! While some people have "Christmas in July" parties..I usually have a Thanksgiving in July.
Having some extra nuts after my challenge on Saturday I made a dessert tartlet that encompasses all the tart, creamy, sweet goodness of the nostalgic combo of cranberries-cinnamon-sweet potato-pecans that is Thanksgiving happiness to me.
I used some left over sweet potato mash from a dinner I made the night before. This is a great way to use up those Thanksgiving leftovers or if you have any extra sweet potatoes lying around.

I dare you to eat just one...

Thanksgiving Tartlets

Ingredients:

For the Crust:

1/4 cup Sweet Potatoes, mashed with a little vegan butter
1/4 cup Vegan Butter, (Earth Balance)
1/3 cup Vegan Cream Cheese
1 cup All Purpose Flour
1 tsp Cinnamon
1/4 tsp Nutmeg

For The Filling:

2 Tbs Maple Syrup
1/2 cup Brown Sugar
1 tbs Vegan Butter, melted
1 tsp Vanilla
1 Egg Replacer, I used Ener-G
Pinch of Salt
1/2 cup Pecans, chopped
1/2 cup Dried Cranberries

Instructions:

1. Cream together vegan cream cheese and butter until mixed well. Add sweet potatoes and mix well. Add spices, and flour and mix until a dough forms. Dough will be kind of sticky. Chill dough for one hour in
refrigerator.

2. Preheat oven to 325. Spray a tartlet/mini-muffin pan with non-stick spray. Shape dough into 1" balls (should be 24 in total) and put them in the cups. Then with your fingers, press the dough in to form a little cup, pushing it well into the cups, up the sides.

3. Whisk together the maple syrup, brown sugar, butter, vanilla, egg replacer, and salt until well incorporated and mixed together. Add the pecans and cranberries.

4. Spoon the filling into the muffin cups.

5. Put in oven and bake for 25 minutes or until the filling is set. Remove from oven and let tartlets sit for five minutes. Then gently remove and put on cooling racks and cool completely. (Although I had to try one warm and it was soooo goooood!)

I have had so much fun Mofo-ing. AND in 4 hours it will be time for Nanowrimo! Stay tuned for lots of vegan treats to power you up on those long coffee-guzzling writing nights!

Here are some of the wonderful blogs I have loved reading during Mofo and plan on reading daily:

Holy Cow Vegan Recipes

AND SO MANY MORE!

Remember...keep reading! Lots more in store!

(Ok I have gone way over my exclamation point quota for the month.)

HUZZAH!

Curry Carrot Oat Latkes & Pecan Encrusted Tempeh...DOUBLE CHALLENGE DAY!

2011-10-29T19:54:00.000-04:00

A day of challenges but not a challenging day.

First up: Vegan Mofo Iron Chef Challenge:

Carrots and Oats

Wanting to make a savory dish--I made latkes but instead of the traditional potatoes, I used carrots. What is a latke you wonder? You can read a little history about latkes HERE

I added a little curry powder which blended nicely with the carrots. Serve with the traditional accompaniments of vegan sour cream and unsweetened applesauce. These made a simple, light lunch.

Curry Carrot Oat Latkes

Ingredients:

3 cups Carrots, grated*

2 cups Potatoes, grated*

1/2 cup Onion, grated*

2 tsp Salt

1/2 tsp Baking Powder

2/3 cup Whole Oats, ground fine

1/4 tsp Curry Powder

3 Egg Replacers (I used Ener-G)

Canola Oil for frying

Instructions:

*NOTE: After you have grated the carrot, potato and onion wrap them in towels and ring them dry. Remember the rule: Oil and Water don't mix. This is a critical step for good frying.

1. Combine grated, dried, carrot, potato, and onion in a large bowl.

2. In a small bowl, combine salt, baking powder, curry powder, and ground oats.

3. Mix in dry ingredients and egg replacers in with the grated veggies. Mix until well combine but don't over-stir.

4. Heat oil in pan for frying. I used about a 1/2 cup but I have a big pan.

5. Using a medium spoon, ( a regular tablespoon), scoop mixture and flatten into a "pancake" and drop into hot oil.

6. Cook about 3-4 minutes on each side so that pancakes are golden and crispy. Drain on paper towels. Serve and enjoy!

Now as you have read before, my girls over at Vegan Cooking & Cookbooks at Goodreads like to have challenges of our own. Today we had a PECAN challenge! Another wonderful Autumn ingredient, the pecan is best known this time of year as the star of creamy, gooey Pecan Pie. But sticking with a savory theme I wanted to combine some of my favorite flavors and ingredients.

Pecan Encrusted Tempeh had to be made. I added sweetness by dipping the tempeh in a duck sauce/sherry wine mixture before dredging in pecans. The result: "4.5 Stars," says the hubs!

I'll take that!

Pecan Encrusted Tempeh

Steamed Broccoli

Rosemary Roasted Potatoes

Pecan Encrusted Tempeh

Ingredients:

8 oz Tempeh ( I used a wild rice tempeh from Whole Foods)

1/4 cup Duck Sauce

2 tbsp Sherry Cooking Wine

1/2 tsp Red Pepper Flakes

1/2 cup Pecans, ground

1 tsp Salt

1/4 tsp Cinnamon

1/2 cup Panko Breadcrumbs

2 tbsp All-Purpose Flour

Canola Oil for frying

2 tbsp Pecans, roughly chopped for garnish

Instructions:

1. Mix the ground pecans, cinnamon, salt, and panko breadcrumbs together in a shallow bowl and leave aside.

2. Mix the duck sauce, sherry, and red pepper flakes together in a separate shallow bowl.

3. Put all-purpose flour in a separate shallow bowl.

4. Cut tempeh into four even pieces.

5. Heat oil in pan, I used 1/4 cup for this.

6. Take a piece of tempeh, dredge in flour, and shake off excess. Dip in sherry mixture and coat, shaking off excess. Roll around in pecan crumbs, coating well. Repeat for all four pieces.

7. Put tempeh in hot oil, frying 5 minutes on each side. The tempeh is done when it is browned.

8. Let rest on paper towel for a few minutes to soak up excess oil. Plate with some chopped pecans on top.

The tempeh has a creamy, nutty flavor and paired with the sweetness of the pecans and sauce it is a wonderful Autumn dish!

Look at that crust!

Mmmm....

Check out some of these other wonderful blogs for some Pecan dishes:

Triumph Of The Lentil

Plenty Sweet Enough

I can't believe October is coming to a close and with it,Vegan Mofo. I know I didn't exactly stick with my theme, but it has been so much fun blogging! I know I have certainly learned a lot of great vegan cooking ideas, and met some wonderful vegans this month!

Vegan Meatball Subs and a some Beatles...

2011-10-28T20:16:00.000-04:00

Thank God It Is Friday! Hubs and I have been waking up at 5:30 AM each morning this week to workout to burn some extra cals. You all know how much of a morning person I am NOT...so...it's been...well...a little rough.

John Lennon sings it perfectly here

Tonight for dinner I made vegan meatball subs using some vegan meatballs from Trader Joe's. The meatballs were surprisingly meaty and very full of flavor!

For something sweet I made the Chocolate Avocado Bread from Manifest: Vegan. And YUM!

Only modification I made was to use 1 cup of whole wheat flour and 1 cup AP flour and 3/4 cup of cocoa.

A very dense, rich bread that has the right amount of sweetness. The banana and avocado gives it a slight fruity taste that is very refreshing.

(Hubs couldn't wait to dig in)

Now that the weekend is here I will be resuming some home-cooked recipes. My Goodreads vegan gals and I are having a Pecan challenge tomorrow so stay tuned for nutty nosh...

And I will be participating in this week's MOFO Iron Chef Challenge of Carrots & Oats!

I am probably the only person excited about the Nor'easter tomorrow so I can stay inside and cook!

But to kick this weekend off right...

And one of my All Time Favs:

"It's All Good Stuff" Santa Fe Gardein Chik'n with Fingerling Potatoes and Kale with Butternut Squash

2011-10-26T22:06:00.001-04:00

Ever since I was put to work in the kitchen as a wee tot--peeling potatoes, carrots, or shucking corn--I always loved cooking and being around food. Of course, when I was a kid, the ultimate payoff was getting to lick the batter off the mixer beaters when my grandmother made her "from scratch" cakes or homemade whipped cream!
These days, a good meal makes me happy. But I don't always have the time to make things "from scratch" so I appreciate quick-cooking items.

(I promise I don't work for Gardein! But some of their products are just spectacular! And they cook so easy and fast.)

Tonight we tried the Santa Fe Good Stuff Chicken stuffed with corn and black beans. Another delicious product, it cooked in 20 minutes! Can't beat that!

With Nanowrimo coming up as well other writing deadlines, Gardein just makes dinner a little easier.

Along with a side dish of kale & butternut squash AND the most amazing, smokey, delicious, I-can't-use-enough-adjectives to describe the yum factor of these Fingerling Potatoes Braised With Smoked Paprika from Susan V of Fat Free Vegan...hubs and I had a wonderful, nutrient-packed, balanced meal! AND even though that sexy plate is filled with all that goodness, the entire dinner was less than 450 calories!

Which left a little room for a Dogfish Head Punkin Ale :)

Vegan BBQ Tacos with Gardein BBQ Skewers

2011-10-25T19:17:00.000-04:00

Ever since hubs and I learned about Gardein products, we have been on a hunt to taste them all.

Tonight we tried the BBQ skewers.

Little "beef" cubes on wooden skewers, these pack a protein punch with 19 grams per serving!

(Yeah, what now vegan nay-sayers?....THIS is yet ANOTHER source of vegan protein!)

These cooked up very quickly too, 3-5 minutes! I made BBQ Tacos with tomatoes, arugula and bbq sauce.

They were DELICIOUS!

Nom! Nom! Nom!

GO MAKE YOUR OWN!

Vegan Caviar and Vegan Tuna (Take 1)

2011-10-24T19:47:00.000-04:00

When hubs and I decided to go vegan, there were certain things we would miss. Cheese being at the top of the list although, strangely, that has not been a problem. Of course, every time we see a hunk of dairy cheese we think of the poor dairy cow having her babies ripped away while she is hooked up to a machine and milked dry. What? Didn't know that? Here read more:

Wikipedia on Dairy Cattle

Anyway...we were also big fish eaters AND enjoyed caviar on special occasions. So...what to do?

Enter Ikea...

(no, literally go to Ikea)!

After doing some Googling...I found that Ikea sells a Seaweed Topping, for only $1.99 that resembles caviar.

Ok...so it isn't Osetra but I feel a lot better eating it and knowing that no animals were harmed in the "harvesting".

We also used to love tuna fish sandwiches. So I took to the task of trying to create a vegan tuna. And well, first attempt, not too bad. I used chickpeas as the base and added the usual ingredients of canola mayo and dill relish. I added a little tahini and some kelp granules but I think I am going to get some other sea vegetable and try again.

It looks pretty yummy with the little dollop of caviar on top:

Recipe to come once better perfected

Walking For A Cure...Alzheimer's Walk

2011-10-23T21:49:00.000-04:00

The day started off delicious as usual with some Gingerbread Flax Muffins from the Post Punk Kitchen. (Although I think I mixed a little too hard as not a good rise on these puppies but still mmmm)

And then we headed off to the Alzheimer's Walk in Paramus, NJ with our fancy Team Brindisi shirts

What a Team!

We picked a "flower" from the Promise Garden-- purple for the family members we lost

The NJ Devil's Mascot sent us on our way!

It was a beautiful day!

Uncle Pete's Kicked Up Pasta--Vegan Style

2011-10-21T19:49:00.000-04:00

Me (age 3) and Uncle Pete-1981

My uncle, Peter Brindisi, was a wonderful, charismatic, caring man. He loved his family and friends! He also loved to play golf, make wine, and enjoyed really good food. He didn't cook often, but when he did it was always a pasta dish of some sort. He loved to dice up onions, peppers, and garlic and make a sauce with some olive oil and red pepper flakes. We would all sit down to a family pasta night, glasses filled with homemade red wine, crusty Italian bread, and talk about our day, or the news, or whatever was going on at that time.

It is always seems the simplest things become the most cherished memories.

This summer, we lost my uncle after he battled many years with Alzheimer's Disease. He was only 69. This Sunday, I will be walking in Team Brindisi, in honor of my uncle and others in our family who have suffered and lost the war with this disease.

Alzheimer's affects millions worldwide. Although much research has been done, we still have a long way to go before we can put an end to this awful epidemic that is spreading rapidly. You can help to find a cure for this disease. The link below is for my personal page if you would like to donate. But you can also join a walk and raise money in your area OR elect to start your own walk.

Link To Donate For Alzheimer's Association Walk October 23rd

In honor of my uncle, I made a dish tonight that reminded me of those family pasta nights. Sitting around a table with loved ones and sharing a meal is so special and creates wonderful, lasting memories.

Uncle Pete's Kicked Up Pasta--Vegan Style

Ingredients:
2 cups Tofurky Italian Sausage, diced
2 tbsp Olive Oil
1 cup Onion, diced
4 cups Mixed Mushrooms, chopped
2 cups Zucchini, diced
1 cup, Bell Pepper, diced
3 Garlic Cloves, minced
2 tsp Italian Seasoning
2 tsp Red Pepper Flakes
2 tbsp Nutritional Yeast, optional (but makes it oh so good!)
2 tsp Salt
3/4 cup White Wine ( I used Luna di Luna Pinot Grigio/Chardonnay because I had it left over from a party)
1 lb Pasta, (rigatoni, penne, any medium sized pasta) COOKED

Instructions:

1. In a large frying pan, (with lid preferably), brown the sausage. About 8-10 minutes. Remove and put aside.
2. Heat oil in pan and add onions, cooking until translucent. Add zucchini and bell pepper and cook for 3-5 minutes, stirring occasionally.
3. Add mushrooms, sausage, garlic, spices, and nutritional yeast. Mix well in pan. Add wine, stir, cover and cook for 10 minutes. Remove cover, cook for another 5-8 minutes.
4. Combine with cooked pasta and serve.

Thank you to those who have already donated. We will find a cure and beat this disease!

The Morning Rule...Vegan Or Not...

2011-10-20T21:42:00.002-04:00

Since I, or my family, can remember there has been one constant trait with me that has stood the test of time. (Okay, there are probably a few, quirky ones, but let's stay on this track for a moment.)

The trait? I am NOT a morning person. Never was. I hated getting up for school, slept until noon on the weekends, and rarely took a morning class in college. When I started drinking coffee (I think I was 11)...one rule had to exist.

No Talking Until I Get My Coffee!

Seriously, it's a rule. Ask my nieces and nephews, as they can recite this verbatim! In fact, while they were on vacation a few years ago, they brought me back this mug which I use every morning:

My husband--a non-coffee drinker--does not understand the caffeine addiction BUT still makes me coffee every morning, (yes I know...AWWWWWW), because I just really don't function well before that first cup.

Once I have that first cup of stimulant-induced deliciousness, I am ready to start cooking! Trying to break free from the oatmeal routine, we are loving the Breakfast Scramble!

Served on a Red Chili Wrap from Whole Foods, it is such a wonderful breakfast!

Here is how I made ours this morning:

Ingredients:

8oz (half a block) of Extra Firm Tofu, drained, crumbled

1 cup Red Potatoes, diced

1 cup Onion, diced

1/2 cup Yellow Bell Pepper, diced

11/2 Tsp Turmeric

1/2 Tsp Dried Basil

Salt and Pepper to taste

Instructions:

Heat a large frying pan (with a lid preferably), sprayed with non-stick cooking spray, over medium-high heat. Add potatoes and onions and stir. Cover and let cook until soft, about 10-15 mins, stirring occasionally. Add pepper and cook for another 3-5 minutes, until soft. Add tofu, turmeric, basil, salt and pepper and stir until the tumeric is incorporated and everything has that nice golden yellow look. Put lid on and cook for another 3-5 minutes.

I know some people think this is weird, but I used to eat ketchup on my eggs, and now eat it on my scrambled tofu.

Batch Cooking For The Rest Of Us....

2011-10-18T21:20:00.002-04:00

Vegan Mofo has been such a fun challenge. As a new vegan and new blogger, I have met some wonderful people, learned great cooking techniques, found amazing recipes, and now know of two places in NYC (Thank you JLgoesVegan) I will be heading to during my next trip to the city. (Probably around Christmas to go see the tree!) As October starts to wind down, another caffeine-fueled writing challenge looms ahead...

NaNoWriMo

Or..National Novel Writing Month starts November 1st. The Challenge: Write a 50,000 word novel in 30 days. As a writer, it is cathartic to let loose and write free of that inner critique that says, "No you can't have a goat with red hair and a zebra with pink stripes in this story!" In Nano...you can have all that and more! If you are a writer struggling with writer's block, or just someone who has always wondered if they can write a novel...this is a great challenge.

If you are signed up or planning on signing up please comment or send me a message. I love to chat with fellow Nano-ers and cheer everyone on!

Of course, writing contest aside, (and no you don't win anything tangible for completing Nano. Just the prize of saying you actually did it. Which is pretty awesome!) November and December are FILLED with busy-ness! Thanksgiving, Black Friday, Holiday Shopping, Holiday Parties, Holidays....

I rely on batch cooking to keep us fed through it all. Usually making a few big pots of stuff on Saturday or Sunday, I freeze some and have some left over for the week. Soups, stews, and stir-frys are good for batch cooking. And you can always add fresh veggies when reheating to liven the dish up.

I made a big batch of this Bean Stew with Pumpkin & Tempeh (I promise honey...no more pumpkin after this!) and even my non-vegan, Nano-ing, step-daughter loved it! She actually said, "Oh I like this tempeh!"

I served it over a simple couscous! This makes 6-8 servings, great for batch cooking or tailgate!

Bean Stew with Pumpkin & Tempeh

Ingredients:

1/2 tsp Smoked Paprika

1 tsp Chili Powder

1 tsp Ground Cumin

1/4 tsp Cinnamon

2 tsp Salt

1/2 tsp Ground Black Pepper

2 cups Black Beans, cooked

1 cup Kidney Beans, cooked

2 cups Chickpeas, cooked

1 tbsp Olive Oil

3 Onions, diced

5 Garlic Cloves, minced

1/2 cup Poblano Pepper, diced

1 cup Red Bell Pepper, diced

2 cups Pumpkin Puree

1 28oz Can Crushed Tomatoes

2 cups Frozen Corn

2 cups Vegetable Stock (a little more if needed)

8 Oz Tempeh, cut into 1/2" cubes

Instructions:

1. Combine first six ingredients (paprika through black pepper) in a small bowl and mix until combined.

2. Combine all the beans in a large bowl and mix in spice mixture and stir to coat everything.

3. Heat olive oil in a large pot over medium-high heat and add onion, cooking until translucent and fragrant, about 8-10 minutes, stirring occasionally. Add garlic and cook for another minute. Add peppers and cook for another 2 minutes, stirring.

4. Add beans and stir so that everything is combined and incorporated well. Add pumpkin puree and tomatoes and mix together.

5. Add corn and stock, mixing well. Add tempeh. Bring to a boil then turn heat to low, cover and simmer for 30 minutes. Add stock as needed. I like mine on the chunkier side but you do you and add as much as you want.

Serve over couscous or rice.

Wine Suggestion: Riesling or Fume Blanc

Sweet Potato Pumpkin Lasagna

2011-10-15T22:34:00.006-04:00

SUCCESS! Happy Family Vegan Dinner!

I have met some wonderful gals over on Goodreads. Our group is called Vegan Cooking & Cookbooks and we had our own little Vegan Mofo Challenge. Pumpkin was our secret ingredient and I had my family test out a lasagna recipe. It was a great success!

The Menu:

Sweet Potato Pumpkin Lasagna

Swiss Chard with Walnuts and Raisins

Wheat Berry Salad

Roasted Brussels Sprouts

Baked Carrots

Sweet Potato Pumpkin Lasagna

Ingredients:

3 Large Sweet Potatoes, peeled, sliced 1/2" rounds, roasted (Instructions below)

Pumpkin Sauce (Recipe Below)

Tofu Ricotta ( Recipe Below)

1 lb Lasagna Noodles, cooked

1 cup Daiya Mozzarella Cheese, divided

Instructions:

Preheat oven to 350 deg. F.

Line the bottom of the lasagna pan with a layer of noodles. Spread 1/3 of the pumpkin sauce on evenly. Put 1/2 of sweet potatoes on in a single layer evenly. Sprinkle 1/2 of the ricotta on top. Sprinkle 1/2 cup of the Daiya cheese on. Top with another layer of noodles, 1/3 pumpkin sauce, rest of sweet potatoes, rest of ricotta. Top with another layer of noodles, the rest of the pumpkin sauce and the 1/2 cup of Daiya cheese. Cover with aluminum foil and bake for 25 minutes. Take foil off and bake for another 10 minutes. Take out of oven and let sit for 10-15 minutes before serving.

Roasted Sweet Potatoes

Preheat oven to 425 deg F.

Peel sweet potatoes. Slice into 1/2" thick rounds ( try to make them all as even as possible). Place in a single even on a cookie sheet that has been coated with cooking spray. (Will need more than one cookie sheet.) Drizzle olive oil on top, sprinkle salt and pepper to taste. Roast in oven for 30 minutes, flipping half way through. Or until potatoes are soft but not mushy. Take out and cool.

Pumpkin Sauce

Ingredients:

12 ounces Firm Silken Tofu

11/2 cups Non-Dairy Milk

1/2 cup Nutritional Yeast

11/2 cups Pumpkin Puree

2 Tbsp Pepitas

2 Tsp Salt

1/2 Tsp Cinnamon

1/4 Tsp Allspice

1 Tbsp Earth Balance Spread

1 Tbsp Flour

Instructions:

In a food processor add the tofu, milk, nutritional yeast, pumpkin puree, pumpkin seeds, salt and spices. Process until smooth and creamy. In a sauce pan, melt spread over med high heat and sprinkle flour in, stirring constantly. (Making a roux) Stir until all the flour is dissolved and it is smooth and creamy and slightly golden brown. While stirring, slowly add the blended ingredients until everything is mixed well. Turn heat to low and continue stirring until sauce is heated through.

Tofu Ricotta

Ingredients:

1 14oz Block of Extra Firm Tofu

3 Garlic Cloves, smashed and minced

1/4 Cup Nutritional Yeast

2 Tsp Sweet Miso Paste

2 Tbsp Tahini

1 Tbsp Lemon Juice

2 Tsp Salt

Instructions:

In a large bowl, mix all ingredients together, mashing with a spoon to incorporate everything.

Oh...and the cupcakes....

Hubs got a little creative with our new favorite kitchen tool...

It was a wonderful evening! The non-vegan family left our home full and happy. Now go check out these other great blogs for more delicious pumpkin recipes:

A Cowhugger's Life

Plenty Sweet Enough

The Blooming Platter

Vegan Fox In The Snow

A Blended Vegan Family and Carrot Cake Cupcakes...

2011-10-14T22:40:00.000-04:00

I am blogging in anticipation for tomorrow's dinner. First off, I have accepted to take on a Vegan Mofo Challenge with a wonderful group of vegan bloggers I met through Goodreads. We picked one ingredient and all accepted the challenge to make a dish or two with that special ingredient. (Similar to an Iron Chef Challenge) The ingredient? Everyone's favorite fall comfort ingredient: PUMPKIN!

Secondly, I am having some family over for their first vegan dinner. We are a "blended family" --my husband and I are vegan and the rest, well...not. I'm...a little nervous.

Don't get me wrong, I love entertaining. I love feeding people. I am Italian and Irish--eating and drinking is in my blood! :)

BUT...As a new vegan, there is still much to learn about this culinary world. Previously, I could throw a meal together for a dinner with ease. Having served as a helper and cook in my family's kitchen since I was a child, the knowledge of ingredients comes natural. However, tofu and I don't have such history. So as I try and "veganize" many old family recipes, I often feel lost as substitutions are needed. (But I have found that help is usually a blog or two away.)

I have been working on recipes all week and I think I am on to something delicious. We shall ALL see tomorrow. (And don't worry, it includes pumpkin)

For dessert tomorrow, I decided to rely on a guru of vegan baking, and made Isa Chandra Moskowitz's Carrot Cake Cupcakes from Vegan Cupcakes Take Over The World.

My non-vegan step-daughter agreed to help, after her vegan dad came to the rescue with soy yogurt as that is one of those "hard to find" ingredients around where we live.

Salt Lion watches closely to make sure all ingredients are perfect

As the cupcakes cook, the house fills with the calming aromas of cinnamon, sugar, carrots, and raisins. The perfect aromatherapy for a nervous cook! And when they come out of the oven they are adorably naked without their cream cheese frosting.

Tomorrow they will be frosted and decorated. If the dinner turns out to be a failure, I can always say, "Well! Let them eat cake. Cupcake that is!"

Until Tomorrow...

And the Liebster Award Goes To...

2011-10-13T08:46:00.000-04:00

Thank you Val at A Cowhugger's Life for giving me a Liebster Award! Check out her delicious blog! Such a sweet lady :)

And now...I get to award a few :)

"Liebster" is German and means 'dearest' or 'beloved' but it can also mean 'favorite'.

The idea behind this award is to bring attention to bloggers who have less than 200 followers and how your support duing Vegan Mofo!

The rules of winning this award are as follows:

1. Show your thanks to those who gave you the award by linking back to them.

2.Reveal 5 of your top picks and let them know by leaving a comment on their blog.

3. Post the award on your blog.

4. Enjoy the love and support of some wonderful people on the www!

And the Liebster goes to:

1. Vegan Fox In The Snow

2. Busy Vegan

3. Midlife Vegan

4. Blessed Vegan Life

5. Kale and Cookies

Check out these wonderful blogs and many more at Vegan Mofo!

There are some wonderful vegans out there!

Vegan Pumpkin Polenta, Roasted Mushrooms, Black Bean Sweet Potato Salad

2011-10-11T21:03:00.001-04:00

Today is a special day, my anniversary. I wanted to make a savory dinner recipe from The Blooming Platter, as I think Betsy DiJulio has some of most creative, mouth-watering dishes in the vegan blogosphere. However, time got away from me and I couldn't get to the store for ingredients. (That recipe is bookmarked and plan to make it very soon I promise!)

Hubs was very happy with his dinner though. I've been having a craving for creamy polenta and since I am on a pumpkin kick...why not combine the two?

Pumpkin Polenta & Roasted Mushrooms

AND

Black Bean Sweet Potato Salad

(Bear with these photos just a little longer. I am still reading my copy of Plate To Pixel)

Pumpkin Polenta & Roasted Mushrooms

(Recipe serves 6)

Ingredients:

4 Cups Mushrooms, ( I used Cremini, Shitake, Portabella, and Oyster) coarsely chopped

2 Tbsp olive oil

4 Garlic Cloves, smashed and minced

1 Tbsp Fresh Sage, chopped

1 Tsp Salt

1 Tsp Black Pepper

1 Cup Pumpkin Puree

3 Cups Vegetable Stock, plus 1/4 Cup

1/4 Tsp Nutmeg

1/2 Tsp Cinnamon

1 Cup Quick-Cooking Polenta

1/2 Tsp Red Pepper Flakes

1 Tbsp Earth Balance Spread

1 Tbsp Maple Syrup

Instructions:

1. Preheat oven to 425 degree F. Toss the mushrooms with oil, garlic, sage, salt, pepper. Let sit for about 5 minutes and then put in a roasting pan and roast for 30 mins, stirring halfway through.

2. In a small pan, heat pumpkin puree with 1/4 Cup Veggie Stock, nutmeg and cinnamon. In a large pot, bring 3 cups vegetable stock to a boil and whisk in polenta, and red pepper flakes. Whisk constantly, until polenta is nice and thick and boiling. Stir in Earth Balance and maple syrup till smooth. Turn off heat.

Plate up the polenta with some roasted mushrooms on top. Oh this is so good, I am drooling while writing this blog thinking about going back for seconds.

Black Bean Sweet Potato Salad

(Recipe serves 4)

Ingredients:

2 Large Sweet Potatoes, peeled, and cut into 1/4" cubes

1 Can of Black Beans, drained and rinsed

1 Large Green Bell Pepper, diced

1/2 Cup Green Onions, sliced thin

1/2 Cup Roasted Red Peppers, sliced thin

1 Tsp Salt

1 Tsp Pepper

1 Tsp Cumin

2 Tbsp Fresh Lime Juice

1 Tbsp Pepitas

Instructions:

1. Preheat oven to 425 degrees F. Put sweet potatoes on large baking sheet, sprinkled with a pinch of salt and pepper. Roast for 30 minutes.

2. In a large bowl combine the rest of the ingredients. When the potatoes are done, add them to the bowl and combine everything together.

I garnished with a few extra pepitas.

Both dishes would be great on their own!

Pumpkin Sage Baked Rotini With Italian Style Sausage

2011-10-10T21:21:00.004-04:00

Vegan MoFo this year should be tagged Vegan MoPu--Vegan Month Of Pumpkin--with all of the pumpkin recipes around the blogs!

It is the time of year where pumpkin reigns supreme as the go-to comfort. After traveling all weekend, I was in the mood for some comfort food for dinner and since I had pumpkin on the brain, (hmmm because maybe a group of us bloggers might be having a little MOFO pumpkin challenge later in the week, hmmm), I had to put some in this dish.

I was craving a cheesy pasta dish like baked rigatoni. Having no rigatoni, but a box of rotini, I went to work. The recipe is delicious, although I might try a different type of "sausage" next time or dare to make my own. Vegan tested, vegan husband approved.

Pumpkin Sage Baked Rotini with Italian Style Sausage
(Note: I put cooked pasta in my ingredients list so make sure you cook the pasta before or while making the sauce. There is nothing worse than not reading a recipe through first and then realizing too late you missed a crucial step. I speak only from experience. Heed the Carrot Top warning. )

Ingredients:

1 Tsp Olive Oil
2 Vegan Italian Style Sausages, sliced 1/4" thick (I used Tofurky but you can use any brand you prefer)
1 Large Onion, diced
4 Cloves Garlic, minced
1 Tsp Red Pepper Flakes
11/4 Cups Vegetable Stock
2 Tsp Fresh Sage, chopped
2 Tsp Salt
1 Tbsp Italian Seasoning
1/3 Cup Tofutti Cream Cheese
1/4 Cup Almond Milk or any non-dairy milk
2 Tsp Nutritional Yeast
2 Cups Pumpkin Puree
1 pound Rotini, cooked according to package directions
2 Tbsp ParmaVegan Parmesan, ( or any vegan parmesan you prefer)

Instructions:

1. Preheat oven to 375 deg F.
2. Put Tofutti Cream Cheese, Almond Milk, and Nutritional yeast in a blender and process until smooth and creamy. Leave aside.
3. Heat oil in pan over medium heat, cook sausage until it is browned. About 10 minutes, stirring occasionally to cook evenly. Remove from pan onto a plate and cover.
4. Add onion to pan and cook till translucent, (3 mins). Add garlic and red pepper flakes and cook another minute.
5. Stir in stock, pumpkin, sage, salt, and italian seasoning. Bring to a boil then lower heat to LO and simmer for about 5 minutes, stirring to blend well.
6. Add cream cheese mixutre, stirring constantly until well blended. Add sausage. Simmer for another 5 minutes.
7. Mix pasta and sauce togther until well blended. Put in a 9x13 pan (any 3 quart size baking pan will do) and top with Parma or vegan parmesan cheese.
8. Cover with aluminum foil and bake for 30 minutes. Take out and serve.

Wine suggestions:
Pinot Noir or Shiraz

We had ours with Williamsburg Winery Claret and it was a bit too sweet for this savory dish that has a kick from the red pepper flakes.

Browned Sausage

Cheese Sauce

Hello Delicious!

A Perfect Dinner Of Comfort Food...

And here are some more Williamsburg Photos, just in case you were on the fence about making the trip there. Seriously, it is such a wonderful place to visit. Especially all the kitchens. Ok I am a little odd, but I have a thing for kitchens.

Ok this is NOT vegan food, but the word vegan wouldn't exist for another 200 years from this point.

Oh My Vegan Pizza And Some Sexy Sheep...

2011-10-08T21:44:00.000-04:00

As I have said before, traveling as a vegan can be challenging. Especially for a foodie couple who is always on the hunt for the perfect dish. I can break down a marinara into individual ingredients by taste and smell alone and confirm if the whole is greater than the sum of it's parts!

Although I have heard some great ideas for eating out in a pinch, vegan should not be as foreign a word as it is. As hubs and I go through restaurant menus, we have been thinking about how chefs can "veganize" their dishes but not just for the ethical reasons but for health.

Hello! The United States is one of the top contenders for obesity in the world and we still serve a full fat, cream alfredo sauce TOPPED with parmesean and a side of garlic butter bread. Ummm....and you want to call MY diet choices gross? Give me tofu and ten years extra life ANYDAY!

Ok, off soapbox. But, hey--I like to have a little naughty food, too, once in awhile. Like, pizza. And here in Williamsburg, Virginia we found it!

ZPizza offers a Berkley Vegan Pizza that has Daiya Cheese and Vegan Meatless Crumbles on top along with peppers, onions, and organic sauce on an organic crust. And it was creamy, goodness.

I realize since becoming vegan how important it is to search out the vegan options and veganizable fare at non-vegan restaurants. It has given us an opportunity to talk about the plant-based diet and the ethical, humane responsibilities we have to animals and this planet. I encourage you to do the same. These guys will thank you, (especially the naked one who was probably sheared against her will):

Food For Thought...Colonial Williamsburg...Squirrel Booty

2011-10-07T22:43:00.001-04:00

This weekend the hubs and I are in our favorite home away from home....Colonial Williamsburg. We came here a few years ago for the first time and fell in love with the tranquility and history of the area. Since that first time, we have come quite a bit, spending our Honeymoon and anniversaries here. Only having three days on this trip, we left bright and early this morning. Not having time to cook breakfast, I opted for a simple healthy blueberry banana shake and a piece of Blueberry Breakfast Cake from Fat Free Vegan. (If you have not read her blog, go as soon as your done reading this! Amazing recipes and ideas)

Then we hit the road! Lunch was a simple hummus sandwich with veggies. Simple doesn't have to lack flavor though and hubs was a happy lunching man!

Recipes at bottom, you are gonna want to try this one!

Colonial Williamsburg is such a beautiful place. Each time we visit, we find something new we adore and have built quite a cache of memories and photos. We joined the Colonial Williamsburg Foundation and like to stay in the Colonial Houses, a different one each time. The simplicity of life in the colonial village blended with the artisan shops of Merchant's Square create a perfect haven for us. Our favorite thing to do after we check in is go walking and take photos.

Colonial Squirrel Butt

This time is our first coming to Williamsburg as vegans. We knew it would be a challenge as traditional Colonial and Virginian fare is usually Virginia Ham, Oysters, Pork, Welsh Rarebit, and delicious dairy-filled desserts. But we have eaten the world, and seen our shortcomings, and have come with a new attitude of compassion and health.

As a vegan, it is important to do a little research when traveling. Whenever I googled for vegan restaurants in Williamsburg, one kept coming up. Food For Thought Restaurant had vegetarian and veganizable options. There was even an article on the Peta website for this restaurant. Keep in mind...they are not a vegan restaurant, but do offer options.

"One of the secrets of a long and fruitful life is to forgive everybody everything every night before you go to bed."-- Ann Landers

With a casual, thought-provoking ambiance complete with quotes on the walls and trivia cards on the table, Food For Thought is an eclectic eatery for friends, couples, or families. Owned by Howard Hopkins, a very gracious, knowledgeable, vegetarian by marriage, he really understands the healthy benefits of a plant-based diet. Whitney, our server was very friendly and accommodating. (I mean let's be honest vegans, we walk into a non-vegan restaurant and say the "V" word and most waitstaff get that deer in headlights look then slink away, hoping someone else will take the table.)

Full disclosure, I did introduce myself as a vegan food blogger, and met Howard, the owner. He expressed his desire to serve healthy, vegan/vegetarian options on his menu, especially after reading The Conscious Cook By Tal Ronnen. Howard went through the menu with us, explaining what can be veganized, even offering a vegan chick'n option. And he would do it for you too!

Starting off with a beer flight and sample of the creamiest (non-dairy) vegetable bisque I've ever had:

We might go back for a bowl of this for lunch tomorrow!

Williamsburg Alewerks Pumpkin Ale ranked Top 5 Pumpkin Ales in the Country! And yeah...it was THAT good that I ordered a full pint!

Hubs ordered the Jamaican Jerk Chicken but the Chicken was actually Gardein chick'n. I had the Pad Thai with grilled chick'n. Both dishes were amazing!

We finished off dinner with a delicious vegan brownie that had dried cherries and walnuts in it.

(Hubs couldn't wait to dig in!)

If you are ever in the Williamsburg area, vegan or not, you MUST go to Food For Thought and enjoy! Go visit Howard and Whitney, you will not be disappointed! We will certainly be back for more.

Hummus Sandwich Recipe

** You can use your favorite type of Hummus, I prefer to make my own.

For Hummus:

Ingredients:

2 Cups Chickpeas

2 Tbsp Tahini

Juice of 1 Lemon

1 Tsp salt

3 Cloves Garlic, Smashed

Water

Instructions:

Put in food processor and puree, adding water as need to reach perfect consistency. I like mine a little thicker for sandwiches to spread on bread.

For Veggies:

Ingredients:

1 Green Bell Pepper

1 Cup Cherry Tomatoes, chopped

1/4 Cup Sweet Roasted Peppers, chopped

Pinch of Salt

Sandwich Instructions:

Get your favorite bread, we love Fitness Bread. Spread hummus and put veggie mix on top. Top with another slice of bread and enjoy.

If you like that garlic, lemony, vinegary, creamy blend of deliciousness...this sandwich has your name on it!

Stay tuned for more culinary finds from the colonial heartland!

Vegan Pumpkin Bread Oatmeal

2011-10-04T20:38:00.000-04:00

Ahhhh....Pumpkin. These brilliant colored orbs parade around in all sorts of recipes this time of year. A most versatile vegetable of the squash family, pumpkin can do it all. From sweet to savory, if it has the P word in it, I have to try a sample. Whether it be pumpkin lasagna, pumpkin ravioli, pumpkin soup, pumpkin martini, pumpkin cookie, pumpkin risotto, pumpkin pudding or just plain roasted pumpkin seeds...it all makes me smile like a Jack O'Lantern!

Having some leftover pumpkin puree, I got a little zealous with our oatmeal this morning. It had all the pumpkiny, spicy goodness of pumpkin bread without all the fat and "I shouldn't be eating this" guilt.

Perfect for these cool, crisp Autumn mornings, especially if you've been in the pumpkin patch all night waiting for the Great Pumpkin...

Vegan Pumpkin Bread Oatmeal

(makes 2 heaping servings!)

Ingredients:

1 cup Pureed Pumpkin

2 cups Water

1 cup Dried, Quick Cooking Oats, (Not Instant)

1/4 cup Raisins

2 Tbsp Dried Cranberries

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Allspice

1/4 Tsp Clove

2 Tbsp Maple Syrup

Instructions:

1. Put all ingredients in a pot over medium heat, stir until mixed.

2. Bring to a boil, stirring occasionally, until liquid is absorbed, and oats are fluffy and creamy. (About 15 minutes)

I topped mine with a little Vanilla Almond Milk and was giddy about this breakfast the entire day!

Smokin' Hot, Spicy, and Sweet...Oh Yes...She's Got It All...

2011-10-03T20:51:00.000-04:00

Paprika--the sultry, red spice that ranges in flavor from sweet caramel to smoky to spicy hot comes from grinding up dried paprika chilies of the pepper family. Origins from Spain, Hungary, and Israel, paprika is often used as a garnish, and to spice soups and stews. Most popularly known as an ingredient in Hungarian Goulash, and the "devil" in some deviled eggs, it can be added to marinades to add color and flavor.

Ssssssmoky

Try this recipe to get a little sassy with paprika:

Vegan Smoky Eggplant Dip with Pine Nuts

Ingredients:

2 Eggplants, peeled & cut into 2"cubes

1 Tbsp Salt, plus more to taste

1/4 Cup PLAIN non-dairy yogurt, (Greek Style is best)

2-3 Garlic Cloves, smashed

1 Tbsp Lemon Juice

1 Tbsp Olive Oil

1/2 Cup Toasted Pine Nuts

(You can use a toaster if you have the mini pan or toast in oven for 10 mins at 350 deg F)

2 Tsp Smoked Paprika

Pepper, to taste

Instructions:

1. Bring a large pot of water to boil, put eggplant in with salt. Lower heat to medium and simmer for 20 minutes until eggplant is soft. Drain well in colander, pressing to get all excess moisture out.

2. In a food processor, puree eggplant with yogurt, pinch of salt, garlic, lemon juice, and olive oil.

3. Place eggplant mixture in medium bowl, and stir in pine nuts and paprika. Season with salt and pepper to taste.

4. Serve with toasted pita wedges, baby carrots, or on crostini.

You can put on some pretty by sprinkling a little paprika on top.

My first real interest in the spice came about recently, at the DC Vegfest watching Isa Chandra Moskowitz do a cooking demo of her Okra Gumbo With Chickpeas And Kidney Beans. She had added smoked paprika to the dish and when I got to sample it, was amazed how smoky it actually was. A whole new Spice Alley had been opened up for me and I was ready to sample more! So of course I ran to Whole Foods and bought all the different types of paprika I could find. (Oh and there are quite a few!)

I decided to make the Okra Gumbo for a little vegan feast I was having for my family. After the typical questions from my mother and aunt about my new vegan lifestyle...oh you've heard them...

What can you eat?

How do you get protien and nutrients?

Doesn't it get boring just eating vegetables?

Isn't it expensive?

I asked them to come over and see for themselves how NOT boring us vegan folk are!

Oh So Smoky...

Escarole Lentil Soup

Okra Gumbo

Vegan Cornbread

Braised Red Cabbage

AND....

FOR THE ULTIMATE FINALE....

"How Is This Possibly Vegan?! OMG" Chocolate Cake

Yeah! Take that! Oh ye of little faith in the excitement and deliciousness of the vegan diet! That's right! We have our cake AND eat it too!

Huzzah Vegan MoFo!

Vegan Sexy Spicy Delicious Chili and Thank God It's Friday!

2011-09-30T21:52:00.001-04:00

Oh it has been a long week! And yet, September is over and October is about to start. Before we know it, Thanksgiving will be here, then Christmas and ahhhh 2012! It is so easy to get caught up in the rush and craziness of life. One of my favorite quotes is from my all time favorite musician, artist, Beatle, and lover of peace John Lennon,

"Life is what happens when you are busy making other plans."

(Trust me, it was only a matter of time before I had a Lennon post and most likely you will see it again.)

As I learn about living a more compassionate life through being a vegan, I realize that each moment is special with family, friends, animals, or strangers on the street. Everything happens for a reason and we should seek the positive and appreciate all that is given to us.

So as I sit here tonight, sipping a perfect glass of red wine, watching the NY Yankees hopefully win the ALDS with my husband, I'm smiling as I appreciate the wonderful family and friends we have and most importantly the Sexy Delicious Chili we had for dinner!

As I am gearing up for Vegan MoFo I plan to do lots of research and write about fun topics like the history of our favorite foods and health topics that are important for everyone. Please stay tuned for a whole month of blogging and fun recipes!

Start off October with this super yum Chili to warm you up on those chili (hehe) Autumn Nights!

Sexy Delicious Chili

Ingredients:

2 Yellow Onions, diced

3 Garlic cloves, smashed

2 Green Bell Peppers, diced

1 Zucchini, diced

1 Cup Corn, Frozen or Canned

2 Cans Black Beans, drained and rinsed

( I used dry beans and prepped them the day before)

1 Chipotle in Adobo, diced

2 Tbsp Cumin

2 Tsp Oregano

1 Tsp Salt

1 Tbsp Chili Powder

1 Can Tomato Paste

2-28oz Cans of Crushed Tomatoes

Optional Toppings:

(Choose one or go crazy sexy and add them all!)

Chopped Avocado

Chopped Black Olives

Chopped Red Onion

Chopped Cilantro

Daiya Cheddar Cheese Shreds

Crumbled Baked Tortilla Chips

Instructions:

1. Saute onions over medium-high heat until translucent and slightly brown. Add garlic, peppers, and zucchini and saute for another minute.

2. Add corn and black beans and stir, slightly smashing the black beans. Let cook for anothe rminute.

3. Add chipotle, spices, and tomato paste and mix well, let cook for two minutes.

4. Add crushed tomatoes, stir well to incorporate all ingredients. Cover, reduce heat, and let simmer for 20 minutes, stirring occasionally.

5. Dish up, add some toppings, and enjoy!

Great for Baseball Playoffs AND Football Games!!

~DC VEGFEST~2011~And Dinner

2011-09-28T22:30:00.001-04:00

DC VEGFEST was a BLAST! Hubs and I left our house in New Jersey at 6:00 AM and made it down to DC by 9:30 AM. Stopped at Starbucks for a soy cappucino and enjoyed a morning stroll in DC. The festival started at 11 AM and we had SO MUCH FUN! See for yourself:

Very Happy Carrot Man!

Look At All The Vegans, Vegetarians, and Future Vegans!

Hubs couldn't resist taking a photo of this sticker!

Vegan Indian Nosh OH SO GOOD!

Happy Herbivore Husband!

Colleen Patrick-Goudreau signing my copy of

Vegan's Daily Companion: 365 Days of Inspiration for Cooking, Eating, and Living Compassionately

Isa Chandra Moskowitz!!! Giving a cooking demonstration~

Seriously we had so much fun and tried so many delicious vegan vittles! I was inspired by everything I learned, and saw, I came home and made this:

On the left I made Garlicky Mushroom Kale and Curried Cabbage & Peas from

Appetite For Reduction by Isa Chandra Moskowitz

And on the right my own little simple salad (recipe below):

1/4 cup Sweet Vinegar Peppers

1/2 cup Kamut, Cooked

1/2 cup Cannellini Beans, Cooked

Mix together and YUM!

On a non-vegan note I had just finished reading Hell's Corner by David Baldacci and really wanted to take a stroll and see the Lafayette Park that he wrote about. I had been to the White House before but never noticed this little park across the street. It is always fun to go to a real place that is discussed in a novel!

AND....

NEW VEGAN, NEW BLOGGER...HELLO? How could I NOT sign up for VEGAN MOFO!

Join me the entire month of OCTOBER for fun blogs about vegan health and the history of food!

So If The Question Was...

2011-09-23T20:02:00.000-04:00

I am a craver. I crave everything at some point. I could only imagine if I was ever to be pregnant what I would send hubs out for in the middle of the night. Just this week alone I craved butter, chocolate ( but took care of that one--sexy, vegan style!), pumpkin muffins, pumpkin latte, oreos, more butter.

This Ben Franklin is made out of butter and quite frankly, pre-vegan I would not have been trusted around it!

(As a side note here, you should know that sometime..oh..about 30 years ago when I was a wee lass, I was found sitting on the floor near the refrigerator with a stick of butter in my hand. I had managed to peel back the wrapper like a banana and chomped on it like an ice cream cone. If there is one thing my family knows I LOVE...oh, yeah, it's BUTTER! )

Now as a butter-free vegan, I acknowledge the craving and move on. Justifying it with the fact that I knew tonight was going to be a VERY SPECIAL EVENING.

Hubs and I enjoy our sushi and have been known to tally up a $90+ bill for all those fancy, schmancy rolls. But after doing a little googling on good vegan menu choices and making the promise that we would not cheat because after all, salmon and tuna are our friends too, we went to our favorite local sushi house.

Ah, the simplicity of the Japanese culture. Since I have learned that sushi actually means seasoned, or vinagared rice it was ok NOT to order any fish dishes. Starting with some appetizers we had

Steamed Edamame

and

Miso Eggplant

Which let me just tell you now was uh-mazing I could seriously have eaten this for dessert!

Then came our beautiful sushi platter

Avocado Roll

Sweet Potato Roll

Cucumber Roll

Garden Roll

Japanese Pickle Roll

We enjoyed the Sweet Potato Roll and the Japanese Pickle Roll the most! And when we were finished, we didn't feel all full and gross like we usually do after gorging on raw fish flesh.

But hub's FAVORITE part was our bill! No more triple digit sushi nights for us honey!

So if the question was...

Can you be vegan and still enjoy going out to dinner? OH YES WE CAN!!!!

We skipped dessert. We are saving our calories for the DC VEGFEST tomorrow on the campus of George Washington University. Isa Chandra Moskowitz, author of Veganomicon will be there among many other speakers, chefs, and groups! And there will be LOTS of sampling of Vegan treats!

Stay tuned....

Sometimes A Gal Just Needs Her Chocolate...War Cake...

2011-09-21T20:42:00.000-04:00

"All I need is love but a little chocolate now and then doesn't hurt"--Lucy Van Pelt in Peanuts by Charles M. Schulz

"… the taste of chocolate is a sensual pleasure in itself, existing in the same world as sex… For myself, I can enjoy the wicked pleasure of chocolate… entirely by myself. Furtiveness makes it better." -Dr. Ruth Westheimer

Oh sweet chocolate. Next to diamonds, truly a girl's ...cheaper...best friend!

And look....

CHOCOLATE SHOES!!

We all need a little chocolate love every once in awhile. So when I saw a chocolate cake recipe in the 21-Day Kickstart recipes I was overjoyed!

The day had started off with a 3.5 mile walk! Clearly chocolate cake was warranted. The air just had a bit of a chill in it making the rich, dark chocolate flavor go down so smooth.

The recipe is called Wacky Chocolate Cake, but it is a version of War Cake. During WWII eggs, milk, and butter were rationed and sent to the troops. Civilians had to find a way to have their cake and eat it too! Hence the eggless, butterless cake and oh it is so delicious! While some old recipes went so far as to use things like bacon grease and shortening, this one is much healthier with applesauce.

Don't let the ingredients fool you. This cake is rich, moist, goodness! And it's friendly to the thighs as it is low in calories and fat as well. I finished mine with a dusting of confectioner's sugar. Feel free to finish yours with a scoop of raspberry sorbet, vegan chocolate chips, and/or soy whip!

Wacky Chocolate Cake

Ingredients:

11/2 cups unbleached flour
3/4 cup sugar
1/2 teaspoon salt
11/2 teaspoons baking soda
3 tablespoon cocoa powder
2 teaspoons vanilla extract
5 teaspoons unsweetened applesauce
1 tablespoon apple cider vinegar
1 cup cold water
confectioner's sugar, optional

Instructions:

1. Preheat oven to 350 degrees F.
2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a whisk until mixed.
3. In a separate bowl, whisk the vanilla, applesauce, vinegar, and water.
4. Pour the wet ingredients into the dry ingredients. Stir with a fork until well mixed. Pour into a 8x8 baking dish and bake for 30 minutes, until a toothpick inserted in the center comes out clean.
5. Cool on rack and if using, dust with sifted confectioner's sugar and enjoy!

"I don’t understand why so many “so called” chocolate lovers complain about the calories in chocolate, when all true chocoholics know that it is a vegetable. It comes from the cocoa bean, beans are veggies, ’nuff said."-- Anonymous

I Promise, Kale Is Not As Scary As It Sounds!

2011-09-14T20:17:00.000-04:00

"What is kale?" My husband asked.
"Ummm, I think it is a type of seaweed," I replied
And I was wrong.

Kale is a powerhouse superfood loaded with nutrients, anti-oxidants, vitamins, cancer preventatives, fiber and it comes from the cabbage family.
And it scared me just a little.

Although I have been cooking for many years, there was always a certain section of the produce aisle that was a little too leafy for me to explore. You know the section that has all the greens like collards, dandelion, and all varieties of kale. Looking more like foliage than food, I had no idea what to do with it.

I have found that kale is a great ingredient and is very versatile. It can be added to soups, stews, and stir-fries for added flavor and fiber. It can also be made into chips as a healthy option to potato chips.

My favorite dish so far from the 21-Day Kickstart by Neal Barnard, MD has been the spicy baked beans with kale I made Sunday night.

This dish is perfect for tailgating and crisp, fall afternoons of football!

Spicy Baked Beans with Kale

Ingredients:

1/2 onion, diced

2 cloves garlic, minced

1 chipotle, diced

1 bunch kale, chopped

1/2 teaspoon cracked black pepper

1/2 teaspoon ground cumin

1 teaspoon fresh thyme

2 cups low-sodium vegetarian baked beans ( I used Bush's)

2 teaspoons maple syrup

Instructions:

1. Preheat oven to 350 degrees F. Over medium-high heat, saute the onion until it browns.

2. Reduce heat to medium. Add the garlic, chipotle, kale, pepper, and cumin sauteing until the kale is soft.

3. Add the thyme, beans, and maple syrup, sauteing for 1 more minute.

4. Bake at 350 degrees for 20 minutes.

Serve with a side of kale chips for easy dipping!

Baked Kale Chips

Ingredients:

1 bunch of kale
1 tablespoon olive oil
kosher salt for sprinkling

Instructions:

1. Preheat oven to 375 degrees F
2. Cut leaves from stems of kale and break large leaves into smaller, chip-size, sections.
3. Toss gently with olive oil and pinches of salt to taste.
4. Lay on a cookie sheet and cook for 15 minutes, or until edges are brown and kale is crispy.

Enjoy!!

More About Kale Later...

2011-09-12T21:07:00.000-04:00

I had planned to write about the benefits of the new, sexy, green vegetable I am in love with lately but decided it was absolutely necessary as a new vegan to rave about the most delicious thing I have tried yet!

Following Dr. Barnard's 21-day menu has been fun and exciting and I was especially thrilled when I saw we could have sorbet this evening. Not knowing one sorbet from another I picked one the way any lady would...

...the one with the prettiest label of course.

And so...Sharon's Raspberry Sorbet came home with me.

Normally in the past if I had a craving for a frozen, creamy dessert like ice cream I was going whole...cow. Homemade rich and creamy, I could make a mint chocolate chip ice cream that made you have dreams of mint leaves floating on a chocolate river. My idea of sorbet is a thin, grainy, frozen concoction.

Until we had Sharon's Raspberry Sorbet! Creamy, fruity, rich goodness with no dairy, no corn syrup, 100% vegan! And not too rough on the calories either. It's a friendly sort of sorbet that we enjoyed thoroughly:

Sharon's Sorbet Raspberry Nutritional Info

However, if you are not in the mood for dessert I must post this wonderful, hearty recipe courtesy of Dr. Barnard's 21-Day Kickstart Meal Plan:

Sicilian Lentil and Escarole Soup

Serves 2

Ingredients:

1/2 onion, diced

2 stalks celery, diced

1 small carrot, diced

3 cups low-sodium veggie broth

3 Roma tomatoes, chopped

1 cup chopped escarole

1 cup green lentils

2 cloves garlic, minced

1 red potato, chopped

2 tablespoons chopped parsley

1/2 teaspoon freshly ground pepper

Toasted Whole Wheat Bread

Instructions:

1. Saute onion, celery, and carrot over medium heat until they are soft. Add the garlic and saute for 2 more minutes.

2. Add the veggie broth and bring it to a simmer. Add the tomatoes, escarole, and lentils. Allow the soup to come back to a simmer.

3. Cover the pot. Reduce heat to low. Cook soup for 20 minutes. About 15 minutes into cooking the soup, add potato, stir, and re-cover pot.

4. After 5 more minutes, remove the soup from the heat. Immediately stir in the parsley and pepper. Plate each serving over a slice of toasted whole wheat bread.

Enjoy!

And I promise...

...more about kale later.

Never Forget...

2011-09-11T09:47:00.000-04:00

"There is no question what the roll of honor in America is. The roll of honor consists of the names of men who have squared their conduct by ideals of duty." --President Woodrow T. Wilson

God bless all those lost ten years ago today on September 11, 2001.

May God bless the survivors, families, friends, and all who suffer the fear and terror of such horrific acts of inhumanity and violence.

God Bless America

Beans..Beans..Good for your heart...

2011-09-10T21:01:00.001-04:00

...The more men eat...the more they fart! (Sorry boys, ladies just don't do things like that! ;)

The Bean: The flatulent protein staple of the vegan diet

Whether they be Turtle (Black), Adzuki, Navy, Red, Anasazi, Chickpea or Soy...when eaten two to three times daily...our household is full of the musical toots! Perhaps one of the most pressing questions on Vegan forums seems to be...HOW DO WE STOP ALL THE GAS?

Here are some tips I have found after doing some research:

1. Eventually your body will adjust to the digestion of all that extra fiber.
2. Add a piece of kombu (edible kelp) to the cooking water.
3. Start off consuming smaller amounts and work your way up to normal portion sizes.
4. Add a little vinegar to the cooking water. (If you buy beans in bulk and cook them yourself.)
5. Cook beans with ginger, cumin or epazote.

I have found that ginger tea works wonders for all digestive ailments.

I have told you these tips for preventative measure for the delicious recipe below.
Today I made black bean burgers...I promise they are worth the rumbles in the bum!

Vegan Black Bean Burgers

Ingredients:
2 cans black beans, rinsed and drained.
2 carrots, grated
1/2 cup dry rolled oats
1/4 cup pumpkin seeds
1 tbsp olive oil
1 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper (1/4 tsp if you like more of a kick)
1 tsp salt

1. Preheat over to 300 degrees F.
2. Combine oats and pumpkin seeds in food processor and grind until coarsely chopped. Add grated carrots and process again.
3. Add 3/4 of the beans, all of the spices and oil and process until it is mixed together well.
4. Stir in rest of black beans. Make 6 patties and put on baking sheet.
5. Cook for 40 minutes, flipping burgers halfway through.

** it is amazing how much these look like actual burgers but SO delicious!

Vegan Black Bean Burgers with Corn Salsa, Tomato Artichoke Salad, and Fresh Watermelon

It all started with this....

2011-09-09T20:01:00.000-04:00

21-Day Weight Loss Kickstart by Neal D. Barnard, MD

"I read a book and we are going vegan!"
As I exclaimed this to my husband in the last few weeks of August, he gave me the raised right-eyebrow questioning glare.
I answered back with a raised double-eyebrow head tilt that said, "Oh yes we are!"

And we did. September 1, 2011.

Our immediate, very serious concerns were:

1. We love wine! Cheese goes with wine! We love cheese! What will we eat with our wine?
2. Viriginia Ham...how does one give up Virginia Ham? Oooo with poached eggs and grits!
3. M & M's, Pretzle M & M's, Coconut M & M's....
4. Eggplant Parm, Lasagna, Cheeseburgers, Pizza, Sushi, Sweet & Sour Chicken

After we looked at our "concerns" list we realized the things we would miss the most are the things making us the least healthy and maybe it was time we gave them up for good.

Eight days later....

We have been following the 21 Day Menu in the book and so far have been very happy with the results:

1. We have lost 3lbs (each) in the first week.

2. We have more energy.

3. Our food bill has been cut drastically!

4. We actually are digging being Vegan because we do love animals.

But you can do anything for a week.

Now the real journey begins...

And it will be a delicious one with this:

Banana Pecan Bread

Ingredients

3 Ripe Bananas, mashed

2 tbsp olive oil

2 cups flour

1/2 cup vegan sugar

1 tsp baking soda

1/2 cup pecans, chopped

1. Preheat oven to 350 degrees F. Spray loaf pan with Canola Oil spray. Mix the mashed bananas and oil in large bowl.

2. In small bowl mix flour, sugar, salt, baking soda then pour into large bowl with banana mixture.

3. Blend all together well. Pour batter into greased pan and bake for 1 hour. (Or toothpick inserted comes out clean) Remove and let cool.

Makes 1 loaf