tag:blogger.com,1999:blog-46942590469756318792024-03-17T23:04:21.089-04:00The Bad VeganThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4694259046975631879.post-79416043336515725992010-05-23T21:08:00.008-04:002010-05-23T21:38:50.615-04:00melon-kale smoothieLast month I did a cookbook swap, so I've so been busy making new (to me) recipes from <a href="http://www.amazon.com/Sundays-Moosewood-Restaurant-Regional-Legendary/dp/0671679902"><span style="font-style:italic;">Sundays at Moosewood Restaurant</span></a> and <a href="http://www.amazon.com/New-Vegetarian-Epicure-Menus-recipes/dp/0679765883"><span style="font-style:italic;">The New Vegetarian Epicure</span></a> that I haven’t had much time for experimenting with original recipes in my kitchen. However, now that the <a href="http://athensfarmersmarket.net/market-blog/2010/2/25/introducing-afm-downtown.html">Farmer’s Market</a> is back in full swing, I have been loading up on so many beautiful, dark, leafy greens that it has been impossible not to get creative with different ways to incorporate these nutrient packed veggies into meals every day. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jIssKsr10FjvplbTLLz_CCRXY69YXh-drmU9AWW6ivx_KMsCvMi5D33QN6t1q_F2yZPdnmeKClFYW_bdGpSgZZwUg2nu4-L7qqowR7IdGL1GW8c6kg5r1wtc3xFAjFk1f39MW3oQoQ/s1600/farmersmarket.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jIssKsr10FjvplbTLLz_CCRXY69YXh-drmU9AWW6ivx_KMsCvMi5D33QN6t1q_F2yZPdnmeKClFYW_bdGpSgZZwUg2nu4-L7qqowR7IdGL1GW8c6kg5r1wtc3xFAjFk1f39MW3oQoQ/s200/farmersmarket.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5474639221894323330" /></a>Greens are so versatile, but one of the easiest ways to get your daily fill is by blending them right up into a smoothie. There are so many great versions of nutritious green drinks, but this Melon-Kale Smoothie may just be my new favorite. The sweet honeydew and frozen green grapes combine for a sorbet-like taste and texture that almost makes you forget how much healthy goodness is packed into your glass. Dark, leafy greens not only contain chlorophyll - which can counteract toxins, <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vxg4BZ5I1yrsF-HsFIx6X-zNgrFHS9wIhhvqSgs-FSm1PRwP9INAxOB7hhrqKYxg4QrU7OVPRiGYBQvC7WZ7a2G1LtMy2_AuQSc0rr83sP9StjSxHvq-JkP7UnCCQqnzPq-blq0FIg/s1600/Melon+Kale+Smoothie+001.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Vxg4BZ5I1yrsF-HsFIx6X-zNgrFHS9wIhhvqSgs-FSm1PRwP9INAxOB7hhrqKYxg4QrU7OVPRiGYBQvC7WZ7a2G1LtMy2_AuQSc0rr83sP9StjSxHvq-JkP7UnCCQqnzPq-blq0FIg/s200/Melon+Kale+Smoothie+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5474640846297620370" /></a>cleanse your liver and intestines, build your immune system, increase oxygen flow throughout your body, and even help to prevent cancer – they are also chock-full of vitamin K – which can help prevent heart disease and osteoporosis - vitamin C – which boosts your immune system and has anti-aging effects - and vitamin A – which is essential for maintaining your vision and healthy skin. Cheers to your health!<br /><br /><span style="font-weight:bold;">Melon-Kale Smoothie</span><br /><br />1 cup Russian Red Kale*, packed<br />¼ cup cold Water<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1vTlVGlZUcAjcfGX-ssFF0itVDNFkYWP2nauVLt5lyZGAoS4gfpSrPjW-19qSqRGG1wKUtap_RPr3fERjq9EHsf2yA9NOBzbg3AcElgRXvH75KQ24xB1chzlMuLopJv7D2rkgPwaLg/s1600/Melon+Kale+Smoothie+019.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1vTlVGlZUcAjcfGX-ssFF0itVDNFkYWP2nauVLt5lyZGAoS4gfpSrPjW-19qSqRGG1wKUtap_RPr3fERjq9EHsf2yA9NOBzbg3AcElgRXvH75KQ24xB1chzlMuLopJv7D2rkgPwaLg/s200/Melon+Kale+Smoothie+019.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5474641541985452562" /></a><br />1 cup Honeydew Melon, cubed<br />1 cup frozen Green Grapes<br />1 tsp Agave (optional)<br /><br />Combine Kale and Water in a blender and puree until smooth. <br />Add remaining ingredients and blend to desired consistency.<br /><br />Makes one big green smoothie filling enough for a meal, or 3 martini-sized smoothies if you want to serve this one up to your friends.<br /><br />*Of course you can use your favorite greens here, but Russian Red Kale has a particularly sweet, mild flavor that works really well in this smoothie.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-65450056450648597732010-04-08T20:58:00.016-04:002010-04-23T19:20:42.631-04:00"cheesy" lasagnaNo matter how many times I read <a href="http://www.amazon.com/Slaughterhouse-Shocking-Inhumane-Treatment-Industry/dp/1573921661"><span style="font-style:italic;">Slaughterhouse</span> by Gail Eisnitz</a>, watch a <a href="http://www.petatv.com/">PETA video</a>, Google <a href="http://www.google.com/search?q=factory+farming&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">factory farming</a>, or dive into the ever growing resources on animal rights, health, and environmentalism, I still have this embarrassing and insatiable craving for cheese! In their book <a href="http://veganfreak.com/"><span style="font-style:italic;">Vegan Freak</span></a>, Bob & Jenna Torres attribute this common vegan feeling to the opiate-like <a href="http://en.wikipedia.org/wiki/Casomorphin">casomorphins</a> in cow's milk, which could actually make cheese addictive. Whatever the reason for my cravings, I can't let go of the hope to emulate the taste, texture, and meltiness of this little dairy devil. <br /><br />So for my version of this classic Italian comfort food, the lasagna layers are loaded with Tofu "Ricotta," Vegan "Cheese," and a nutty pesto filling made with Vegan "Parmesan." To balance out the (non)dairy overload, this dish is also packed with nutrient and fiber-rich green veggies. Don't let those casomorphins get the best of you! The cheesiness of this lasagna will really hit the spot without bending your morals. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX11rdN9dZ7uaCNBcoy14KRc4WfhA-wi_LoTUxFpqAuzebmy_p7AVsxWYiW2CZLInXiP0swmZmvHn5gLYVn3cqpOkCi0tAZTs5YmHdZ_4JLrl8Kga2dXuzZJ8JCRBvAhP1s7SKQJKtg/s1600/Lasagna+046.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcX11rdN9dZ7uaCNBcoy14KRc4WfhA-wi_LoTUxFpqAuzebmy_p7AVsxWYiW2CZLInXiP0swmZmvHn5gLYVn3cqpOkCi0tAZTs5YmHdZ_4JLrl8Kga2dXuzZJ8JCRBvAhP1s7SKQJKtg/s320/Lasagna+046.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457952908069506402" /></a><span style="font-weight:bold;">"Cheesy" Lasagna</span><br /><br />9 Whole Wheat Lasagna Noodles<br />1 cup Vegan “Cheese” (I like <a href="http://www.followyourheart.com/products.php?id=25">Follow Your Heart Mozzarella</a>)<br />handful Mushrooms**<br />1 Zucchini, sliced<br />2 generous handfuls of Spinach<br />1 crown Broccoli, chopped<br />2 cloves Garlic, minced<br />Extra Virgin Olive Oil<br />**Any variety of mushrooms will work, but remember that plain old white button mushrooms are super rich in dietary fiber like chitin, which lowers cholesterol, and beta-glucan, which stimulates T-cell production and boosts your immune system. White buttons are also rich in protein and unsaturated fatty acids. <br /><span style="font-weight:bold;"><br />Pesto Filling</span><br />3 cups fresh Basil<br />4 cloves Garlic, minced<br />6 Tbsp Pine Nuts<br />4-6 Tbsp Extra Virgin Olive Oil<br />6 Tbsp <a href="http://www.galaxyfoods.com/Products/SoyCheese/Vegan/veganTopping.stml">Vegan Parmesan</a><br /><br /><span style="font-weight:bold;">Tofu “Ricotta”</span><br />14 oz Extra Firm Organic Tofu, crumbled*<br />4 cloves Garlic, minced<br />1 ½ Tbsp dried Oregano<br />dash Sea Salt<br />dash freshly cracked Pepper<br />*You’ll want to lightly drain the tofu before you crumble it, but some moisture is necessary for the right consistency.<br /><br />Set your oven rack in the position second from the top.<br />Preheat the oven to 350 degrees.<br />Coat a 9”x13” glass baking dish with a thin layer of olive oil.<br />Bring 3 quarts of water to a boil.<br />Cook lasagna noodles for 10 minutes (or follow the directions on the package).<br />While the water is boiling and the pasta is cooking, you should have just the right amount of time to make the Tofu “Ricotta,” the Pesto Filling, and the vegetables.<br />Blend all ingredients for Tofu “Ricotta” until smooth.<br />Blend all ingredients for Pesto Filling. <br />Add additional olive oil if necessary, but be careful keep the pesto creamy, not oily.<br />Add a Tbsp of oil to a sauté pan and heat to medium.<br />Sauté mushrooms, zucchini and broccoli until broccoli turns bright green.<br />Add spinach and continue to cook over medium heat for 1-2 minutes, until the spinach begins to wilt.<br />Remove vegetables from heat.<br />When lasagna noodles are done boiling, lay each noodle flat on a towel so they do not stick together.<br /><br /><span style="font-weight:bold;">Putting it All Together</span><br />Line the bottom of the oiled pan with 3 noodles.<br />Spread about ½ of the Tofu “Ricotta” over the noodles.<br />Top the tofu with about ½ of the Pesto Filling.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6HBX8IrYUaM62iEea8ArS_0LTkuR987ATWxnDUEHXAMnHzObDa2mBDYSu32_yyYoN40Hy9jMgbM_lGLpKSYRpRcfWbtTs4vOT73tHkXsKQW983C6qpeAXZ0zZxcKWeVu49DUhkmNbA/s1600/Lasagna+032.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6HBX8IrYUaM62iEea8ArS_0LTkuR987ATWxnDUEHXAMnHzObDa2mBDYSu32_yyYoN40Hy9jMgbM_lGLpKSYRpRcfWbtTs4vOT73tHkXsKQW983C6qpeAXZ0zZxcKWeVu49DUhkmNbA/s200/Lasagna+032.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457953495649971474" /></a><br />Layer half of the vegetables over the pesto.<br />Sprinkle 1/3 cup of “cheese” over the vegetables.<br />Repeat.<br />Top the 2nd layer with the last 3 noodles.<br />Spread the remaining tofu and pesto over the noodles.<br />Sprinkle 1/3 cup of “cheese” on top. <br /><br />Cover with aluminum foil and bake for 30 minutes.<br />Uncover and continue to bake until “cheese” begins to turn golden brown.<br />Keep an eye on your dish so that the edges of the noodles do not get crispy. The noodles should stay moist for optimal yumminess.<br /><br />Let the lasagna cool for 5-10 minutes before slicing and serving. <br /><br />Serves 9...or 2 with a healthy appetite for leftovers.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-26247529618847608022010-04-02T11:35:00.006-04:002010-04-08T22:13:30.603-04:00vegan calzones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zpCfUBB74n_sxj3be_fj19ImlRx0XkfUSIaZr5xZVXP68XsbdAYVLyA2Odh0cVbMTE8-w0MR3HvNz3AT39zIiboWO8zz4azsqv85l90qHW4KxrGNv3q6bPvF9TUgyJPzzNmhelvvAA/s1600/Calzones+015.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zpCfUBB74n_sxj3be_fj19ImlRx0XkfUSIaZr5xZVXP68XsbdAYVLyA2Odh0cVbMTE8-w0MR3HvNz3AT39zIiboWO8zz4azsqv85l90qHW4KxrGNv3q6bPvF9TUgyJPzzNmhelvvAA/s320/Calzones+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5455565529204909298" /></a>Several years ago, before I became a vegan, I worked at a little Italian restaurant where every dish was packed with dairy. At the time, my favorite end of shift meal was always a cheesy, veggie filled calzone. Although I haven’t been back to this restaurant for years now, I still have occasional cravings for my old favorite. Once I discovered Rory Freeman and Kim Barnouin’s recipe for Tofu “Ricotta” from <a href="http://www.amazon.com/Skinny-Bitch-Kitch-Kick-Ass-Recipes/dp/0762431067">Skinny Bitch in the Kitch</a>, I finally had the perfect “cheesy” filling to create my own vegan version of calzones at home. By making just a few alterations to the <a href="http://www.skinnybitch.net/">Skinny Bitch</a> recipe and adding my favorite vegetables, these Vegan Calzones turned out to taste so similar to the original; I could almost feel my old apron strings around my waist. <br /><br /><span style="font-weight:bold;">Vegan Calzones</span><br /><br />16 oz frozen Bread Dough, thawed<br />shredded Vegan “Cheese” (I like <a href="http://www.followyourheart.com/products.php?id=25">Follow Your Heart Mozzarella</a>)<br />Extra Virgin Olive Oil<br />Veggies of your choice<br /><br /><span style="font-weight:bold;">Tofu “Ricotta”</span><br />10 oz Extra Firm Organic Tofu, crumbled*<br />4 cloves Garlic, minced<br />1 Tbsp dried Oregano<br />dash Sea Salt<br />dash freshly cracked Pepper<br /><br />Preheat the oven to 375 degrees.<br />Line a baking sheet with parchment paper.<br />*You’ll want to lightly drain the tofu before you crumble it, but some moisture is necessary. 10 oz should be about 3/4 of a package.<br />Blend all ingredients for Tofu Ricotta to a smooth consistency.<br /><br />Divide bread dough into four equal parts.<br />Roll each ball of dough into a circle about 8” in diameter.<br />Spread ¼ of the Tofu Ricotta onto 1 half of each circle.<br />Load up your favorite vegetable toppings. We used portabella mushrooms, sun dried tomatoes, kalamata olives, roasted red peppers, and artichokes. <br />Sprinkle a small handful of vegan “cheese” over the vegetables.<br />Fold the 2nd half of each dough circle over the toppings to create a half moon shape.<br />Seal the edges of the dough by carefully curling the bottom edge up over the top of the dough and pressing firmly.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDBOOG-067NKIl4JhUhFC6VDKyAT6OYOZGiV86m9XtFYHHgk6L5adoe7aEdS7KahsrYPKVmKXCtLBuMYts3eYcCGTAsm4KBkTD6xETOsrOCAgpIUxlPPmgWaDP_gXLkAi7etSeF5k9w/s1600/Calzones+025.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKDBOOG-067NKIl4JhUhFC6VDKyAT6OYOZGiV86m9XtFYHHgk6L5adoe7aEdS7KahsrYPKVmKXCtLBuMYts3eYcCGTAsm4KBkTD6xETOsrOCAgpIUxlPPmgWaDP_gXLkAi7etSeF5k9w/s200/Calzones+025.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5455565909035166754" /></a><br />Slice a few hash marks into the top of the dough on each calzone.<br />Lightly brush with olive oil.<br />Bake for 25 minutes until tops of calzones are golden brown.<br />Serve with your favorite marinara and fresh basil.<br /><br />Serves 4.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-61735698849922014092010-03-12T08:26:00.008-05:002010-03-12T09:43:42.325-05:00mexican sushiIf, like most of us, you like to save money, know exactly what goes into the meal on your plate (and what doesn't), and enjoy the <span style="font-style:italic;">experience</span> of food - eating <span style="font-style:italic;">in</span> clearly reigns supreme. But there are always those certain foods that we think we can't make at home, so we head over to, say, the sushi bar and shell out $30+ for sushi rice and nori wrapped around a few non-organic vegetables that likely came in a bag shipped all the way from California. I hear a "but I love the way it tastes!" argument coming on. Isn't this the same way that some try to justify why they eat animals? <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXLMi1fK88pzgd4uU6A4WXsb34UHQmEToT4w9HOMQdMkl2BnR0t5FiouLXysHS-lKd47W5pU1_lYMBeNj6duIKMBsILosMBHfW6kpLEnQ5K-TmEjy98GF3EGoic3gTa_EHzzsVaAY2w/s1600-h/mexican+sushi+036.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXLMi1fK88pzgd4uU6A4WXsb34UHQmEToT4w9HOMQdMkl2BnR0t5FiouLXysHS-lKd47W5pU1_lYMBeNj6duIKMBsILosMBHfW6kpLEnQ5K-TmEjy98GF3EGoic3gTa_EHzzsVaAY2w/s320/mexican+sushi+036.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447756972268322546" /></a>Veggie sushi is one of may favorite foods, but our nights out at the sushi bar weren't quite lining up with our ideals or common sense. So I finally bought a rolling mat and shocked myself with how easy it is to create fresh, organic sushi without ever stepping foot out of our front door. Now that the this traditional Japanese cuisine is in my hands, I decided to create a fusion of some of my favorite flavors and Mexican Sushi was born. The flavors are fresh, clean, and simple with just the right balance of oceany nori and lime infused salsa, avocado and rice. The recipe for the salsa filling will be more than enough for your rolls, so you'll have plenty to serve with your favorite tortilla chips.<br /><br /><span style="font-weight:bold;">Mexican Sushi</span><br /><br /><span style="font-weight:bold;">Rice</span><br />1/2 cup white or brown Sushi Rice<br />1/2 cup + 1/8 cup cold Water<br />1/2 lime, juiced<br /><br />Bring rice and water to a boil over high heat. <br />Stir once, cover, and reduce heat to low.<br />Let rice cook for 20 minutes.<br />Transfer rice into a shallow, glass bowl and combine with fresh lime juice.<br />Cover with plastic wrap and allow to cool for 10 minutes.<br /><br /><span style="font-weight:bold;">Salsa Filling</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOiA4j5WMhksAK6iCap6482IMPurxbNUVdRiqSjRa_CKzfTH4GdrnNLUCRgGo_L3pq9s6PQPDwpryhr0CHYhdUWRMUJo2EkNyjosGy_fO8EbEuZI2q3kiPh_Inmfj0b7Xr3pQjlYTHg/s1600-h/mexican+sushi+010.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOiA4j5WMhksAK6iCap6482IMPurxbNUVdRiqSjRa_CKzfTH4GdrnNLUCRgGo_L3pq9s6PQPDwpryhr0CHYhdUWRMUJo2EkNyjosGy_fO8EbEuZI2q3kiPh_Inmfj0b7Xr3pQjlYTHg/s200/mexican+sushi+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5447756056445072578" /></a><br />2 large Roma Tomatoes, seeded & chopped<br />1/3 cup diced Red Onion<br />1/2 Habenero Pepper, seeded and finely chopped<br />1 clove Garlic, minced<br />1 1/2 Tbsp fresh Cilantro, chopped<br />1/2 Lime, juiced<br />1/2 Avocado, sliced<br /><br />Combine all ingredients except avocado. <br /><span style="font-weight:bold;"><br />Putting it All Together</span><br />sushi rolling mat<br />2-3 Organic Nori Sheets<br /><br />Lay a single nori sheet on the rolling mat. <br />With wet hands, press sushi rice into a thin layer covering only the lower half of the nori.<br />Arrange a few scoops of salsa and a row of avocado slices in a line along the edge of the lower half of the nori, over the rice.<br />Using the rolling mat, carefully roll the nori over the rice and filling, squeezing tightly as you roll to keep a consistent shape.<br />Lightly wet the top half of the nori with water and continue to roll until the top edge meets the roll.<br />Carefully slice the roll into 1" slices.<br />Repeat.<br /><br />You can skip the chopsticks this time, especially if you are eating your Mexican Sushi alongside chips and fresh salsa. Just use your hands to pop these little rolls right in your mouth. When you eat in, you follow your own rules. Enjoy!The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com2tag:blogger.com,1999:blog-4694259046975631879.post-52134910241754806702010-02-16T18:30:00.014-05:002010-02-16T19:41:55.378-05:00spicy black bean and sweet potato sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzg91LbX5E0r8C3fNxFpA8AJahBUQ9Hli2f3Y4K4ckIJmmr4Qrce4CQvPsvbb7bK3MuD9p2DbNv4gnPBPDrQjyaJ-4NatDAaVycpMvOExgJtYbQkbi1og1BJFsbNvLOVaRFTzB8EwOQ/s1600-h/black+bean+sammy+024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFzg91LbX5E0r8C3fNxFpA8AJahBUQ9Hli2f3Y4K4ckIJmmr4Qrce4CQvPsvbb7bK3MuD9p2DbNv4gnPBPDrQjyaJ-4NatDAaVycpMvOExgJtYbQkbi1og1BJFsbNvLOVaRFTzB8EwOQ/s320/black+bean+sammy+024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5439005482487459506" /></a>During cold and flu season, I try to do all I can to boost my body's immunity to avoid the sniffles. Of course, we all know that consuming high levels of vitamin C helps to fight winter weather bugs, but did you know that <a href="http://en.wikipedia.org/wiki/Beta-Carotene">beta carotene</a> also helps to enhance your immune system to protect against colds, the flu, and infections? Carrots are a great source of the compound, but when you're tired of crunching away at carrot sticks with your lunch every day, rest assured that there are lots of other yummy foods that provide the same kind of immunity boosting power. Both sweet potatoes and collard greens have a high amount of beta carotene, and they happen to make for a delicious sandwich when paired with antioxidant rich black beans. <br /><br /><span style="font-weight:bold;">Spicy Black Bean and Sweet Potato Sandwich</span><br /><br /><span style="font-weight:bold;">Black Bean Filling</span><br /><br />1 can Black Beans, drained<br />handful Kalamata Olives<br />2 cloves Garlic, minced<br />2 Tbsp freshly squeezed Lemon Juice<br />1 1/2 Tbsp Tahini<br />1 tsp Cumin<br />1 tsp Cayenne<br />1/2 tsp Salt<br /><br />Combine all ingredients in a blender and blend until smooth.<br /><br /><span style="font-weight:bold;">Sweet Potatoes</span><br /><br />1 Sweet Potato, peeled<br />Extra Virgin Olive Oil<br />Cayenne<br />Salt<br /><br />Preheat oven to 400 degrees.<br />Line a baking sheet with aluminum foil.<br />Slice potatoes into thin circles.<br />Arrange potato slices in a single layer on the baking sheet.<br />Lightly brush each slice with olive oil on both sides.<br />Sprinkle generously with cayenne.<br />Lightly sprinkle with salt.<br />Bake for 10 minutes and remove from oven.<br />Carefully turn over each potato slice and sprinkle with more cayenne.<br />Return to oven.<br />Bake for an additional 5 minutes, watching carefully so that potatoes don't burn.<br /><br /><span style="font-weight:bold;">Collard Greens</span><br /><br />Organic Collard Greens*, chopped, rough stems removed<br />Organic Soy Sauce**<br />Liquid Smoke<br />Organic Vegetable Broth<br />Extra Virgin Olive Oil<br /><br />Heat about a tsp of oil in a large skillet over medium heat. <br />Add collards. (Remember that the collards will cook down to about 1/2 this size.)<br />Saute for about 5 minutes, stirring regularly to avoid burning.<br />Add vegetable broth (just enough to coat the bottom of the skillet), a few dashes of soy sauce, and a generous amount of liquid smoke.<br />Stir to evenly coat the greens.<br />Continue to cook over medium heat for 8-10 minutes until liquid is absorbed.<br />If the greens soak up the liquid really quickly, just add more vegetable broth to prevent the greens from burning.<br /><span style="font-weight:bold;"><br />Putting it All Together</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNXOj3DFNxil5TYKQbdFpn9eXSLUrqDEf-nDWpUvU3SRXcgPg77voO1q8ro4lwKm8vCu9zBJdSuAk5CFsref-zGfZZu3l0c5J2ad-q-rmk52mEv-oLmFhvUF5Ld7bhW0eNLee2OLFuQ/s1600-h/black+bean+sammy+017.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNXOj3DFNxil5TYKQbdFpn9eXSLUrqDEf-nDWpUvU3SRXcgPg77voO1q8ro4lwKm8vCu9zBJdSuAk5CFsref-zGfZZu3l0c5J2ad-q-rmk52mEv-oLmFhvUF5Ld7bhW0eNLee2OLFuQ/s200/black+bean+sammy+017.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5439002516781201314" /></a> Serve sandwich style on sliced ciabatta, layering sweet potatoes over collards over a generous amount of black bean spread. The more black bean spread you use, the messier - and the more delicious! Your immune system and your taste buds will thank you :)<br /><br />Yields 4 sandwiches.<br /><br />*Because collard greens grow close to the ground, they tend to have high pesticide residue levels. Organic is better. Local organic is best.<br />**Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic soy sauce.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-34235135428230120972010-02-13T18:29:00.011-05:002010-02-13T22:45:00.486-05:00citrus-chili glazed tofu & broccoliThe idea of frozen tofu has been floating around in my head for a while, since I've read so much about the magical flavor absorbing qualities (see <a href="http://vegandad.blogspot.com/2009/05/ultimate-bbq-tofu.html">Vegan Dad's Ultimate BBQ Tofu</a> and <a href="http://vegandad.blogspot.com/2008/09/sweet-and-hot-tofu.html">Sweet and Hot Tofu</a>, <a href="http://blog.fatfreevegan.com/2009/02/tofu-tempeh-and-butternut-squash-in.html">Fat Free Vegan's Tofu, Tempeh, and Butternut Squash in Slow-Cooked Peanut Mole</a>, or <a href="http://thevoraciousvegan.com/2009/12/12/and-the-winner-is-tofu-bacon-and-candy-cane-cupcakes/">The Voracious Vegan's post on Tofu Bacon</a>), but I hadn't actually tried this little trick until tonight. Now I can't figure out why I had never tried this before! It <span style="font-style:italic;">is</span> magical. Now that I'm armed with perfect sponge-like tofu, my spicy citrus-chili sauce finally has something to soak into. <br /><span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGUJGHGg-Z44bZJrn6dn8Vsx3OJwcfEuPF9ysHPG9AvtDurHBdDVZkeoF-0sUOHN9C-vzhm6n9QyJToS4lpCxQIbppENfXku7Od2tOBo1INX4FwIB9GtkY_QNZLn9Nd32iNTtmZKQtw/s1600-h/citrus+chili+glazed+tofu+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGUJGHGg-Z44bZJrn6dn8Vsx3OJwcfEuPF9ysHPG9AvtDurHBdDVZkeoF-0sUOHN9C-vzhm6n9QyJToS4lpCxQIbppENfXku7Od2tOBo1INX4FwIB9GtkY_QNZLn9Nd32iNTtmZKQtw/s320/citrus+chili+glazed+tofu+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437938733643371602" /></a>Citrus-Chili Glazed Tofu & Broccoli</span><br /><br />1/4 block of Organic Extra Firm Tofu, cubed, frozen, thawed, and pressed*<br />1 crown Broccoli, cut into florets<br />1/2 Shallot, roughly chopped<br />2 cloves Garlic, minced<br />Sesame Oil<br /><br /><span style="font-weight:bold;">Citrus-Chili Sauce</span><br /><br />1 1/2 Tbsp Chili Paste<br />2 Tbsp freshly squeezed Lime Juice<br />4 Tbsp freshly squeezed Orange Juice**<br />1 tsp Orange Pulp**<br />1 tsp Organic Orange Zest**<br />2 tsp Arrowroot Powder<br />2 tsp Agave Nectar<br />1 tsp Rice Wine Vinegar<br /><br />Combine all ingredients for Citrus-Chili Sauce in a small bowl.<br />Heat a bit of sesame oil in a wok over medium heat.<br />Add garlic and shallots and cook for about 1 minute.<br />Add tofu and stir fry until tofu begins to brown.<br />Add broccoli florets and stir fry until they turn bright green.<br />Add Citrus-Chili Sauce and stir to coat.<br />Continue to cook until sauce is heated through.<br />Serve over rice, or just eat it out of the wok with a spoon :)<br /><br />Serves 2 if served over rice.<br /><br />*Several very toxic pesticides <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcp53u22o39jila0H6nN-wAKKXS78HQo4EjQsIAuxhr8V37NczqqwO3WKheC7mQ0CGr6crrBqoQUpivc7S3mBHNDOmeuvQ7Q8oB8OHD93rkVueWzQKPhxPMcHOwVvo5SxLwizU6PcPyg/s1600-h/citrus+chili+glazed+tofu+018.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcp53u22o39jila0H6nN-wAKKXS78HQo4EjQsIAuxhr8V37NczqqwO3WKheC7mQ0CGr6crrBqoQUpivc7S3mBHNDOmeuvQ7Q8oB8OHD93rkVueWzQKPhxPMcHOwVvo5SxLwizU6PcPyg/s200/citrus+chili+glazed+tofu+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437939095475039154" /></a>are used to grow conventional soybeans, so be sure to use organic tofu.<br />**Most pesticide residue is concentrated in the orange peel, so it is important to use only organic oranges when using orange zest. This is true for lemons and limes too.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com2tag:blogger.com,1999:blog-4694259046975631879.post-51094400581569958312010-02-02T21:16:00.013-05:002010-02-02T23:07:37.931-05:00not so lazy samoas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMfRFl7MfmNN3PnBRODBHb5x0iEuvqDADywgSmgqDI6pxUz8KO8km-7NCa18_9SoqcDpIFpKwz-KmdxyIeeIVetLkw06FiLuFF6TYT1SZO3To6XA7AwtW5dhPHHYhNkOqwt3wynO9rQ/s1600-h/samoas+006.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMfRFl7MfmNN3PnBRODBHb5x0iEuvqDADywgSmgqDI6pxUz8KO8km-7NCa18_9SoqcDpIFpKwz-KmdxyIeeIVetLkw06FiLuFF6TYT1SZO3To6XA7AwtW5dhPHHYhNkOqwt3wynO9rQ/s320/samoas+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433858581704276546" /></a>Here I am, over a month after the holidays, still on a cookie baking spree. Because <a href="http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_1?ie=UTF8&s=books&qid=1265167121&sr=1-1">"Vegan Cookies Invade Your Cookie Jar"</a> hasn't left my kitchen counter in weeks, I decided it was time to do something useful with all these cookies. I was inspired by a local vegan outreach group who prepares and serves a vegan meal to a different non-profit group each month. This month they chose the domestic violence shelter I work for, which was <span style="font-style:italic;">so</span> exciting. All of the women who attended the support group where the food was served really enjoyed it, and I thought that the connection between healthy food, healthy bodies, and healthy minds created a really strong platform for empowering women to take control of their lives. <br /><br />After following up with the vegan outreach group to participate next month, I figured that I could continue providing our support group participants with something yummy and cruelty free on a regular basis. This week I decided I would showcase some of my favorite vegan cookies - oatmeal raisin and chocolate chip (from <a href="http://www.amazon.com/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803/ref=sr_1_1?ie=UTF8&s=books&qid=1265167243&sr=1-1">"The Joy of Vegan Baking" </a>), and Samoas. <br /><br />The flavor of the Lazy Samoas from <a href="http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X">"Vegan Cookies Invade Your Cookie Jar"</a> is perfect, but I find myself missing that buttery crunch of shortbread that's hidden beneath the all of the coconut-caramel-chocolate goodness in the original girl scout version. Getting it right took a lot of experimenting, but finally I have reached vegan girl scout cookie perfection: gooey toasted coconut covering a buttery layer of shortbread coated in rich chocolate drizzles. This one will be sure to please even the toughest cookie connoisseur. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIzkmQ6uKaOTRbYOHH64nO_UW7pzXsvTsf5oNi-qs_qHH8p81AGdyjBISuRXLCiuLnB7CSc5-4Hn2wfbXX8vEMKZqfbBtRPR1omx4ydbadCGileiY8-cTC3tuKggj86kzjPjfDg754g/s1600-h/samoas+024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIzkmQ6uKaOTRbYOHH64nO_UW7pzXsvTsf5oNi-qs_qHH8p81AGdyjBISuRXLCiuLnB7CSc5-4Hn2wfbXX8vEMKZqfbBtRPR1omx4ydbadCGileiY8-cTC3tuKggj86kzjPjfDg754g/s320/samoas+024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433859194685408386" /></a><span style="font-weight:bold;">Not So Lazy Samoas</span><br /><br /><span style="font-weight:bold;">Shortbread</span>* (layer 1)<br /><br />1 cup Whole Wheat Flour<br />3/4 cup Unbleached Pastry Flour<br />1 Tbsp Nutritional Yeast<br />1 tsp Salt<br />1/2 cup Coconut Oil<br />1/2 cup Powdered Sugar<br />1 tsp Vanilla Extract<br />2+ Tbsp Orange Juice<br /><br />Using a hand mixer, cream the coconut oil until light and creamy. <br />Add the powdered sugar and continue to mix for about a minute.<br />Mix in vanilla and sugar until well combined.<br />In a separate bowl combine flours, nutritional yeast and salt. <br />Combine wet and dry ingredients until a soft dough forms.<br />If dough is crumbly, add more orange juice 1 tsp at a time until the consistency is dough like.<br />Roll out the dough as thin as possible without tearing.<br />Using a 1 1/2" diameter round cookie cutter, cut into circles.<br />Re-roll the dough and cut into circles one or two more times.<br />Arrange dough circles on un-greased cookie sheets.<br /><span style="font-weight:bold;"><br />Gooey Coconut</span> (layer 2)<br /><br />Follow the recipe for the batter for Lazy Samoas from <a href="http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X/ref=sr_1_1?ie=UTF8&s=books&qid=1265167121&sr=1-1">"Vegan Cookies Invade Your Cookie Jar."</a> Substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour for the 1 cup of all purpose flour.<br /><br /><span style="font-weight:bold;">Putting It All Together</span><br /><br />Preheat oven to 350 degrees.<br />Bake shortbread cookie dough for 4 minutes and remove from oven.<br />Top each shortbread with a spoonful of coconut mixture and flatten out to cover the shortbread.<br />Press a hole into the center of the coconut mixture using the handle of a spoon.<br />Bake for 8 more minutes. <br />Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.<br />Cover a cutting board (or other flat mobile surface) with wax paper.<br />Once the cookies have cooled completely, transfer them to the wax paper.<br /><br /><span style="font-weight:bold;">Chocolate Drizzle</span> (layer 3)<br /><br />12 oz Semi-Sweet Chocolate Chips<br /><br />Using the microwave on medium heat or a double boiler, melt the chocolate.<br />Dip each cookie into the chocolate to coat the bottom and return to the wax paper.<br />After all of the cookie bottoms are coated, transfer the remaining chocolate into a plastic bag.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczOb1NeI8ZpoqtsSuWVq9aG8hTo1zEJhJWA4lNrAVmtypQNKxRZO4hlqOr6nTTv5lM-mxRdK4EcwIPVPHWECKTixZIoj96fn9dxjUy400D8MTsGwhp8cF8wH_ofycrD8qKQxxQqTF2Q/s1600-h/samoas+031.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhczOb1NeI8ZpoqtsSuWVq9aG8hTo1zEJhJWA4lNrAVmtypQNKxRZO4hlqOr6nTTv5lM-mxRdK4EcwIPVPHWECKTixZIoj96fn9dxjUy400D8MTsGwhp8cF8wH_ofycrD8qKQxxQqTF2Q/s200/samoas+031.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433859673064995810" /></a><br />Cut the very corner of the bag so that the chocolate will easily pour out in a small stream when the bag is squeezed.<br />Carefully drizzle the top of each cookie with several rows of chocolate.<br />Transfer the cutting board (with the cookies on top) to the refrigerator.<br />Chill the cookies for at least 30 minutes to firm up the chocolate.<br />Devour.<br /><br />Yields 3 dozen cookies.<br /><br />*I adapted this recipe from the Buttery Shortbread Cookies in <a href="http://www.amazon.com/Skinny-Bitch-Kitch-Kick-Ass-Recipes/dp/0762431067/ref=sr_1_1?ie=UTF8&s=books&qid=1265167202&sr=1-1">"Skinny Bitch In the Kitch." </a>The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com8tag:blogger.com,1999:blog-4694259046975631879.post-84577448920621303632010-01-31T13:01:00.009-05:002010-01-31T14:30:41.298-05:00smokey bbq tofu & collards wrapA few weeks ago my best vegan friend introduced me to a little cafe in Atlanta called <a href="http://www.flyingbiscuit.com/">The Flying Biscuit</a>. Although the cafe is famous for, you guessed it, biscuits - I was excited to find a handful of vegan choices on the menu. They had the usual suspects (tofu scramble, hummus sandwich, soysage), but my expert friend said "you <span style="font-style:italic;">have</span> to try the Vegan BBQ Burrito." Ever since I stuffed my face with the delicious wrap filled with BBQ tofu and collards, I just knew I could whip this one up at home. When I finally got around to trying it out today, the results were even better than the original. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSU5xGmGGBpgKcr3REv-AuzCa3y5zV7-xepfSjx2LStr4O-nJaNHoMwQu96LDanlG3cCkO1lr_V5d9RvNIc3X0OJeEsSuEDZOX9wktfA3MIG2Sr19CtpeaE06fm4hmnoyqeSPZMVlFTQ/s1600-h/bbqtofuwrap+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSU5xGmGGBpgKcr3REv-AuzCa3y5zV7-xepfSjx2LStr4O-nJaNHoMwQu96LDanlG3cCkO1lr_V5d9RvNIc3X0OJeEsSuEDZOX9wktfA3MIG2Sr19CtpeaE06fm4hmnoyqeSPZMVlFTQ/s320/bbqtofuwrap+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432976315836572994" /></a><br /><span style="font-weight:bold;">Smokey BBQ Tofu & Collards Wrap</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2N1ftvrfY649V4ds_UHWpmKVBDi7l1keoLtQrKoRQMlibGROW7ZjyoQJFrLzvXZ1IfPjaUTW4_Ba788jn0RuBRuqZjXzwQreJ3zhZFeuZ4_yy17f8_OqHaSTvhFc24eM-mlaeuCh7A/s1600-h/bbqtofuwrap+007.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2N1ftvrfY649V4ds_UHWpmKVBDi7l1keoLtQrKoRQMlibGROW7ZjyoQJFrLzvXZ1IfPjaUTW4_Ba788jn0RuBRuqZjXzwQreJ3zhZFeuZ4_yy17f8_OqHaSTvhFc24eM-mlaeuCh7A/s200/bbqtofuwrap+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432976610274720866" /></a>Extra Virgin Olive Oil<br />Extra Firm Organic Tofu*, crumbled<br /><a href="http://www.anniesnaturals.com/organic_bbq">Annie's Organic Hot Chipotle BBQ Sauce</a>***<br />Organic Collard Greens**, rough stems removed, chopped<br />Button Mushrooms, thinly sliced<br />Organic Vegetable Broth<br />Organic Lite Soy Sauce*<br />Liquid Smoke<br />Whole Grain Tortillas<br /><br />I didn't include measurements, because it really depends on how many wraps you're planning to make. However, the recipe is so simple, you'll easily figure out the right proportions.<br /><br />Heat about a tsp of oil in a large skillet over medium heat. <br />Add crumbled tofu and saute until golden brown. <br />Transfer tofu into a small sauce pan.<br />Return the skillet to the heat and add another tsp of oil.<br />Add mushrooms and collards. (Remember that the collards will cook down to about 1/2 this size.)<br />Saute mushrooms and collards for about 5 minutes, stirring regularly to avoid burning.<br />Add vegetable broth (just enough to coat the bottom of the skillet), a few dashes of soy sauce, and a generous amount of liquid smoke.<br />Stir to evenly coat the greens.<br />Continue to cook over medium heat for 8-10 minutes until liquid is absorbed.<br />If the greens soak up the liquid really quickly, just add more vegetable broth to prevent the greens from burning.<br />While the collards are cooking, add the BBQ sauce to the tofu (just enough to thickly coat the crumbles).<br />Add a few dashes of liquid smoke and stir.<br />When collards are done and tofu is heated through, fill up your tortillas with even amounts of greens and BBQ.<br />Serve warm.<br /><br />*Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu and soy sauce.<br />**Because collard greens grow close to the ground, they tend to have high pesticide residue levels. Organic is better. Local organic is best.<br />***You can use your favorite BBQ sauce, but I love love love <a href="http://www.anniesnaturals.com/organic_bbq">Annie's Organic Hot Chipotle BBQ</a>. It doesn't have that weird sweetness like most packaged BBQ sauces and the heat level is perfect for these wraps. Plus, even big box grocery stores carry Annie's products.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-51411583733907298282010-01-22T12:06:00.008-05:002010-01-31T14:19:41.168-05:00back to basicsAfter several pleas from my husband <span style="font-style:italic;">not</span> to buy anymore dessert cook books because "We <span style="font-style:italic;">don't</span> need to keep eating sweets," I gave in to my cravings and finally picked up Isa & Terry's <a href="http://www.amazon.com/Vegan-Cookies-Invade-Your-Cookie/dp/160094048X">"Vegan Cookies Invade Your Cookie Jar."</a> Of course, he jumped right in to help me try all of the delicious new cookie recipes and we've been freaking out <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h_lyOK5ew3JVRkuiTumvI4QR2txxBXmSrVCqbTITG-9itsepErw3ebVAGu0uJ2SE9vNRVp5kEaHoZ1JtvBiRzczx3RpahSrS0XCuR8O39TjtBakhcjMXiR3LoWT1opGd9xXwykNzSw/s1600-h/collards+009.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6h_lyOK5ew3JVRkuiTumvI4QR2txxBXmSrVCqbTITG-9itsepErw3ebVAGu0uJ2SE9vNRVp5kEaHoZ1JtvBiRzczx3RpahSrS0XCuR8O39TjtBakhcjMXiR3LoWT1opGd9xXwykNzSw/s200/collards+009.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5429615680172193426" /></a>about how yummy they are (especially the Mocha Mamas and Lazy Samoas.) We've tried to share as many as we can with co-workers and friends, but our cookie intake has gotten a little out of control. You have to taste them, right? So, to counter-balance the sweetness overload, I've been having a lot of simple, nutrient packed meals like this one of sauteed collard greens and mushrooms with grapefruit. <br /><br />Since basic salads and raw fruit aren't exactly exciting to blog about, I thought I'd share some info about a company that blew me away with their products. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXnEY95ER7tGgnFneI24NDpGDUJQYJUPXzq8a9ecGx0egA0qW8g0veBt9gRyjqNOIW-Gl8Mn_2Fxl_D8XaHOqYLhYcxYC3YX37ajr17YlpiL0MeiTbbCFrzyJ0XmSHAUUr0-6Te9Fiw/s1600-h/littlehallie.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 149px; height: 153px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXnEY95ER7tGgnFneI24NDpGDUJQYJUPXzq8a9ecGx0egA0qW8g0veBt9gRyjqNOIW-Gl8Mn_2Fxl_D8XaHOqYLhYcxYC3YX37ajr17YlpiL0MeiTbbCFrzyJ0XmSHAUUr0-6Te9Fiw/s200/littlehallie.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5429619867089561986"/></a>When my sister gave birth to my beautiful little niece 4 months ago, one of the hospital care packages was full of goodies like natural nipple butter, organic tea for breastfeeding mothers, and baby bottom balm from <a href="http://www.earthmamaangelbaby.com/">Earth Mama Angel Baby Organics</a>. You can read all about their environmentally friendly, organic, toxin-free, vegan products for pregnancy, labor, postpartum recovery, breastfeeding, babies, and even baby loss comfort on their website <a href="http://www.earthmamaangelbaby.com/">here</a>. For a hospital whose cafeteria menu included "heart healthy" options like scrambled eggs with cheese (wtf), I was really impressed that they introduced new moms to such a positive line of products. Oh, and I was really really impressed with my sister. Being with her during labor was the scariest, yet most amazing thing I have ever seen. Moms - you are incredible.<br /><br />Like most of the country, we've been having some pretty dreary weather here in Georgia, so when I saw <a href="http://www.vegissexy.com/2010/01/heres-deal.html">Andria's rave</a> about <a href="http://store.nexternal.com/shared/StoreFront/default.asp?CS=vegane&StoreType=BtoC&Count1=724346339&Count2=641486763">DEVA Vegan Vitamin D supplements</a>, I immediately ordered them from <a href="http://www.veganessentials.com/">Vegan Essentials</a>. We've both noticed a big boost in both mood and energy levels since we starting taking the vitamins each morning. If you're not getting much sun exposure this winter and you're not eating any foods that naturally provide vitamin D (only animal products do), I highly recommend taking a supplement. For more information about how vitamin D works with your body, check out the Wiki page <a href="http://en.wikipedia.org/wiki/Vitamin_D">here</a>. Thanks for the tip Andria! <br /><br />Hopefully I'll learn to put my cookie cutters away for a few days and I'll be back with some new recipes soon.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-31120332766523149082010-01-09T10:46:00.009-05:002010-01-31T14:31:32.617-05:00hot reuben dipWhen I was a kid, my best friend's mom used to make a Hot Reuben Dip for every pot luck or school function they attended. I have such fond memories of my friend and I sneaking bites of the the cheesy, corned-beefy spread from the sauce pan when her mom wasn't looking. So when I found myself trying to find a way to use the rest of the sauerkraut in our refrigerator, after making outrageously delicious Tofu Reubens from the <a href="http://www.amazon.com/gp/product/1556526482/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=1588180492&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1PTZH0ZZNBPWGM39D925">Grit Cookbook</a>, my childhood memories drew me into making this vegan version of Hot Reuben Dip. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3LXq1O0eekijpydJ4Y-NRhcO3HEiAV14u5M0ar5JokMrsFpgNcikbHEkQWJgCLFXoN-QOwe9zvs_WfMtPj7r2E_oBNBnHas5qfFhToICH1QUKgYuTAfeJ1EZfT2-8Nnfgb-yxHEXmQ/s1600-h/reubendip+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF3LXq1O0eekijpydJ4Y-NRhcO3HEiAV14u5M0ar5JokMrsFpgNcikbHEkQWJgCLFXoN-QOwe9zvs_WfMtPj7r2E_oBNBnHas5qfFhToICH1QUKgYuTAfeJ1EZfT2-8Nnfgb-yxHEXmQ/s320/reubendip+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5424774253073746722" /></a><br /><span style="font-weight:bold;">Hot Reuben Dip</span><br /><br />2 Tbsp yellow onion, chopped<br />1/4 - 1/2 cup Sauerkraut (to taste)<br />3 oz Vegan Meatless Ground (I like <a href="http://www.lightlife.com/product_detail.jsp?p=smartgroundoriginal">LiteLife Smart Ground</a>, where 3oz = 1/4 package)<br />4 Tbsp <a href="http://www.tofutti.com/btcc-nonhyd.shtml">Tofutti Better Than Cream Cheese</a><br />Handful Vegan "Cheese," shredded (I like <a href="http://www.followyourheart.com/products.php?id=26">Follow Your Heart Monterey Jack</a>)<br />Liquid Smoke<br />Soy Sauce<br />Dried Dill<br />Paprika<br />Garlic Powder<br />Vegetable Oil<br />Rye Bread<br /><br />In a small saucepan, saute onions in a little oil over low heat for 1-2 minutes.<br />Add meatless ground, 3-4 dashes of liquid smoke, 1-2 dashes of soy sauce, and a dash of each dried spice.<br />Thoroughly combine all ingredients and cook until heated through.<br />Add sauerkraut, cream cheese, and veggie shreds.<br />Combine all ingredients and serve hot with rye bread squares.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tcv_hSpVt4XE3GGC6_DRI6QEJeFgGacGYi0_i_3O3JwQft_BsjKm8erOycNfggcD39UdrHYb3k1eWahTIm3d-K6cvdFHwSEgMh0XKxqBauHs0Lnq6xIQI9shXxlzVkiMILGzeZbyYA/s1600-h/reubendip+031.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_tcv_hSpVt4XE3GGC6_DRI6QEJeFgGacGYi0_i_3O3JwQft_BsjKm8erOycNfggcD39UdrHYb3k1eWahTIm3d-K6cvdFHwSEgMh0XKxqBauHs0Lnq6xIQI9shXxlzVkiMILGzeZbyYA/s200/reubendip+031.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5424774860445718690" /></a><br />You could buy those creepy, tiny, preservative-packed, pre-sliced squares of rye at the supermarket, or you can buy fresh rye bread at your local bakery, slice it into tiny squares, and toast them until crispy.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com2tag:blogger.com,1999:blog-4694259046975631879.post-18095611280365021252010-01-01T21:03:00.009-05:002010-01-31T14:32:03.138-05:00wild mushroom misoLast week while my dad was visiting for the holidays, I finally made it to the <a href="http://www.dekalbfarmersmarket.com/">Dekalb Farmers Market</a> and now I’m feeling silly that this is our second year living in Georgia and we’d never visited this amazing place before. I could rave on and on about the indoor market’s selection of organic produce, fair trade coffee, organic bulk grains, spices, dried foods, and nuts, or you can read all about it on their website <a href="http://www.dekalbfarmersmarket.com/">here</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-3o8z3Lyt9UpXsLXg9VzbD8cku2RdzjvLku7nJbMccKrz66NCobfNQme9xOj6YGjf3IQhDEqmXrBeslAWQNUQTezhs1lqdUyW1km8CSS5ndNVcpeH2XQeps-D6teNimISAjDL6vSUw/s1600-h/misosoup+001.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-3o8z3Lyt9UpXsLXg9VzbD8cku2RdzjvLku7nJbMccKrz66NCobfNQme9xOj6YGjf3IQhDEqmXrBeslAWQNUQTezhs1lqdUyW1km8CSS5ndNVcpeH2XQeps-D6teNimISAjDL6vSUw/s200/misosoup+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421957910269784130" /></a>Although my dad and I intended to mostly browse the isles, we left the market with our canvas bags overflowing. The bulk items were especially hard to pass up, since everything was so much less expensive than the bulk selection at our local health food store or co-op. Our jaws dropped when we found a mix of dried wild mushrooms, about 3 cups worth, for less than $3. We’ve used them sparingly in pasta and in a wild mushroom and pecan pesto, which we made off the cuff and it was fabulous. I’ll be sure to post it once I get the ingredient measurements down. <br /><br />Today, however, we have been lying around nursing the colds that kept us home last night and nothing sounded better than hot, brothy soup. The following recipe for Wild Mushroom Miso is so easy, you’ll probably be able to manage pulling your-self out of bed to make it on your next sick day, or, you can whip it up any old night when your head doesn’t feel like a balloon and you’ll enjoy it even more. The most important part of the recipe is the broth created from soaking the mushrooms in water to re-hydrate them, so remember not to throw it out when you drain the mushrooms. The broth is just as flavorful and savory as the mushrooms themselves. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWu0pkmSF_Iv8guNrd5iQ9F7bfOCSyit5MyMAOetYnV5qO6ig0JpiBWaI40IUbeUSEkN_BP1XnbjV6KA7rklgYZunAokS3WGuwNnKcQM4rW0YfcFxy5EOntOrArd09HEFGpFIT-uhkw/s1600-h/misosoup+021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWu0pkmSF_Iv8guNrd5iQ9F7bfOCSyit5MyMAOetYnV5qO6ig0JpiBWaI40IUbeUSEkN_BP1XnbjV6KA7rklgYZunAokS3WGuwNnKcQM4rW0YfcFxy5EOntOrArd09HEFGpFIT-uhkw/s320/misosoup+021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421958298187789090" /></a><span style="font-weight:bold;"><br />Wild Mushroom Miso</span><br /><br />¾ cup Dried Wild Mushrooms<br />3 cups Water<br />1 Vegetable Bouillon cube<br />1 – 1 ½ Tbsp Organic White <a href="http://en.wikipedia.org/wiki/Miso">Miso</a>*<br />¼ carton Organic Firm Silken Tofu, cubed*<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinfYfWbDYZDAysjd_zDkfsJrULDD4dE1WOwsAZDQiV6ii_gOMICiz2VLtVFPku90uMKLNofh7_DLON6grfdHv1Jz2p1vadowmbSXY5iNWdExIK1sGMj8UAp2tr-a-zRfrUiHFlk3XDQ/s1600-h/misosoup+010.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiinfYfWbDYZDAysjd_zDkfsJrULDD4dE1WOwsAZDQiV6ii_gOMICiz2VLtVFPku90uMKLNofh7_DLON6grfdHv1Jz2p1vadowmbSXY5iNWdExIK1sGMj8UAp2tr-a-zRfrUiHFlk3XDQ/s200/misosoup+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5421958662475701234" /></a>Boil 1 cup of water. <br />Pour boiling water over dried mushrooms in a bowl, using a second bowl inside to weigh down the mushrooms and keep them submerged.<br />Soak mushrooms for 10 minutes, then remove them from the water.<br />Chop hydrated mushrooms into smaller pieces, if necessary.<br />Add the water used to soak the mushrooms with 2 additional cups of water and the vegetable bouillon cube to a soup pot.<br />Bring broth to a boil.<br />Add mushrooms and tofu and reduce heat to low.<br />Transfer one ladle of broth to a bowl and stir in miso until dissolved.<br />Return broth to soup pot.<br />Simmer for an additional 5 minutes, until tofu is heated through and soup is steaming hot.<br /><br />This recipe will make enough for 4 small bowls of soup, but my husband and I just ate all of it between the two of us. We served it with hot white tea, which was a perfect pair. <br /><br />*Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu and miso.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com3tag:blogger.com,1999:blog-4694259046975631879.post-62839153354471089872009-12-27T09:38:00.012-05:002010-01-31T14:32:18.875-05:00pierogies 3 ways<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMiX-72iZ9-eSySGdYrHhKdf6aQqppdQrhIdm2HCS7AwNr01g9709Wtpnu2cuvI7FsDp-VhnupaRMURAw2krwiI_4u_PRzrBkyBelDSlIOFPc_SMKsgNfWM2W2Q10vmvBkVr4hlKZXA/s1600-h/pierogies+060.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMiX-72iZ9-eSySGdYrHhKdf6aQqppdQrhIdm2HCS7AwNr01g9709Wtpnu2cuvI7FsDp-VhnupaRMURAw2krwiI_4u_PRzrBkyBelDSlIOFPc_SMKsgNfWM2W2Q10vmvBkVr4hlKZXA/s200/pierogies+060.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419929121620149490" /></a>Although we have spent Christmases together before, this year we celebrated our first married Christmas, which felt like the perfect opportunity to create a Christmas dinner tradition of our own. I really wanted to put a vegan twist on traditional foods our families serve during the holidays, but since my husband is Greek and I’m Polish we kept getting stuck on how to make a cohesive menu. Ultimately, we decided that we would make a Polish dish this year and a Greek dish next Christmas. For our Vegan-Polish-Christmas dinner, we made the following recipe of pierogies with 3 different fillings, all traditional, yet vegan. We served these yummy, doughy childhood memory inducing pockets of goodness with roasted carrots, turnips, and brussel sprouts seasoned with fresh thyme and rosemary. My Grandma Goginski would be proud. <br /><br /><span style="font-weight:bold;">Pierogies 3 Ways</span><br /><span style="font-weight:bold;"><br />Dough:</span><br />2 cups All Purpose Flour<br />1 ½ tsp Egg Replacer Powder<br />½ cup Water<br />2-3 Tbsp Vegan Sour Cream<br />Plain Unsweetened Soymilk<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC303MsftyhonOZqFPWlNbzlcH14xaOYlZtKVbmsfiI9d1ET89qzxw5MUU7pXi0QUjKuzZ18erNb34u6Hi1Xm4NkgJtXLK7PvufEYDzIP3xwYYPmHr64C0feMyqzxhTLg8xUM7DNIFBA/s1600-h/pierogies+033.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC303MsftyhonOZqFPWlNbzlcH14xaOYlZtKVbmsfiI9d1ET89qzxw5MUU7pXi0QUjKuzZ18erNb34u6Hi1Xm4NkgJtXLK7PvufEYDzIP3xwYYPmHr64C0feMyqzxhTLg8xUM7DNIFBA/s200/pierogies+033.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419926859928175906" /></a>Combine all ingredients except soymilk. <br />While kneading dough, add soymilk by the teaspoon until you can easily form a ball.<br />Split dough in half and roll out each half as thin as you can.<br />Using a 3” round cookie cutter or a glass, cut dough into circles.<br /> <br /><span style="font-weight:bold;">Potato Onion Filling:</span><br />2 Red Potatoes, peeled and quartered<br />1/3 Onion, chopped<br />Fresh Thyme<br />Vegan Sour Cream<br />dash Salt<br />dash Pepper<br />Earth Balance non-dairy butter<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL-z8fmEiG-V2UPuqi8dxDPTvtJ8rq1AbVEGjBuB2NcuqYc1dsnJgeGmt-ar9XSe8gXxBMxUk_bvmNETSg_mIWScfyBF-8DchV-gQR4akK0m8PyTm62zyMg62Cn04mFA-0tPz9nQnUw/s1600-h/pierogies+020.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguL-z8fmEiG-V2UPuqi8dxDPTvtJ8rq1AbVEGjBuB2NcuqYc1dsnJgeGmt-ar9XSe8gXxBMxUk_bvmNETSg_mIWScfyBF-8DchV-gQR4akK0m8PyTm62zyMg62Cn04mFA-0tPz9nQnUw/s200/pierogies+020.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419928513535825634" /></a>Boil potatoes until just soft enough to easily pierce with a fork.<br />Use a slotted spoon to scoop out potatoes, leaving the boiling water in the pot.<br />Transfer potatoes into a dry sauté pan.<br />Sauté over med-high heat until excess moisture cooks out.<br />In a large bowl, mash potatoes with a fork.<br />Melt a small spoonful of butter in the sauté pan, and cook onions until they begin to brown.<br />Mix onions into potatoes.<br />Add a few spoonfuls of vegan sour cream until potato mixture is smooth.<br />Season with fresh thyme, salt, and pepper to taste.<br /><br /><span style="font-weight:bold;">Cabbage Filling:</span><br />1/3 head Cabbage<br />1/3 Onion, chopped<br />1/3 Vegetable Bouillon cube<br />dash Salt<br />dash Pepper<br />Earth Balance non-dairy butter<br /><br />Carefully place the cabbage into the boiling water you saved from the potatoes.<br />Boil for 10 minutes.<br />Carefully removed the cabbage, leaving the boiling water in the pot.<br />Run cabbage under cold water and drain all excess moisture.<br />Chop cabbage into very thin strips.<br />Melt a spoonful of butter in the sauté pan and add shredded cabbage.<br />Once the cabbage begins to cook down, crush your bouillon cube into a powder and sprinkle into the pan.<br />Add onions and cook until they begin to brown.<br />Season with salt and pepper to taste.<br /><br /><span style="font-weight:bold;">Soysage Filling:</span><br />Your favorite vegan sausage, crumbled<br />1/3 onion, chopped<br /><br />Saute onion and soysage crumbles until onion is translucent and soysage is heated through.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqx1maMeFh_pELq8PDP8rgn_Ybau3cqZU1ptB6JzTqRI0wTqRhp1Qr4IlFeUGAPpX-8gCMiSDNPhPbbIJdIyBpdX2SbDx2kVZB-CeXFSi4xonec89KzScUKgdH2SAtXv3Q2lmd08HbQ/s1600-h/pierogies+045.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAqx1maMeFh_pELq8PDP8rgn_Ybau3cqZU1ptB6JzTqRI0wTqRhp1Qr4IlFeUGAPpX-8gCMiSDNPhPbbIJdIyBpdX2SbDx2kVZB-CeXFSi4xonec89KzScUKgdH2SAtXv3Q2lmd08HbQ/s320/pierogies+045.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419927537520861634" /></a><br /><span style="font-weight:bold;">Putting it all Together:</span><br />Place a spoonful of your filling of choice in the center of each dough circle.<br />Fold the circle in half and pinch the edges of the pocket shut so that each pierogi is in the shape of a half moon.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8W0n8mlHu8-oYxiylwk7RzkaABvXZwnLfkoElwdWWMbFOe9ekzbS39dtfXxP1UlQGUsqs71bO5Wn3di7LRYOK4SnwbdihZjQO1kV7rSQNv1oDE30qvx0ZEibw6T2eX0SLMXY5ntBzg/s1600-h/pierogies+048.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc8W0n8mlHu8-oYxiylwk7RzkaABvXZwnLfkoElwdWWMbFOe9ekzbS39dtfXxP1UlQGUsqs71bO5Wn3di7LRYOK4SnwbdihZjQO1kV7rSQNv1oDE30qvx0ZEibw6T2eX0SLMXY5ntBzg/s200/pierogies+048.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419928044427712930" /></a>Carefully drop the pierogies into the boiling water in small batches so you don’t overcrowd the pot.<br />Boil for 8 minutes.<br />Use a slotted spoon to scoop out the pierogies.<br />Melt a spoonful of butter in the sauté pan and sauté the boiled pierogies, turning once, until lightly browned on each side.<br /><br />Serve with vegan sour cream.<br />Depending on how thin you can roll your dough and how much filling you make, this recipe can make anywhere from 25-50 pierogies.<br /><br />For dessert, we baked these delectable Heart Shaped Apple Galettes from Veganomicon. Bon Apetit! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGihmMJXbpPrdtsNEOXNnSR3_ZjGJzwLnWbRFLecA0mpp86yRmKZY2XIl_eYL0kTYhhE-4ic9iJQzL9KxeRb3MnfZQBiJejed2lfkFQt9_dseFXRRbx-vCd-3eXalgAnMQU4DyAw7avQ/s1600-h/pierogies+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGihmMJXbpPrdtsNEOXNnSR3_ZjGJzwLnWbRFLecA0mpp86yRmKZY2XIl_eYL0kTYhhE-4ic9iJQzL9KxeRb3MnfZQBiJejed2lfkFQt9_dseFXRRbx-vCd-3eXalgAnMQU4DyAw7avQ/s320/pierogies+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5419925970135421506" /></a>The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com1tag:blogger.com,1999:blog-4694259046975631879.post-21851704486975317992009-12-23T20:01:00.014-05:002010-01-31T14:48:02.976-05:00spinach artichoke stuffed mushrooms & rosemary foccaciaI find it disconcerting that spinach and artichokes, which marry into the most perfect flavor combination, seem to find their way exclusively into that fatty, cheesy dip found at every potluck and on every chain restaurant appetizer menu. In my effort to work this tasty pair of vegetables into a delicious vegan dish, the following recipe for Spinach Artichoke Stuffed Mushrooms was born. The flavor is so rich and savory; you won’t miss any of the gooey, cheesy mess of that dairy drenched dip. Tonight, we decided to make an incredibly easy Rosemary Foccacia to serve along side our mushrooms and it came together for such a satisfying meal. I have included some tips on timing the two dishes together below the recipes*.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckv0JQIr7H5IUO3V5nu1wXmHfyaKagkCCCQ3hbx-kdolpT-su3ommnQdzZ69ikDf1CH3m4W3AphWGJpuw8fRNnRMl_dlWG5_DSRO6HPqfHMrExbVUjTHHL0skrNUlR4w1PgOLvKedWQ/s1600-h/stuffedmushrooms&flatbread+033.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjckv0JQIr7H5IUO3V5nu1wXmHfyaKagkCCCQ3hbx-kdolpT-su3ommnQdzZ69ikDf1CH3m4W3AphWGJpuw8fRNnRMl_dlWG5_DSRO6HPqfHMrExbVUjTHHL0skrNUlR4w1PgOLvKedWQ/s320/stuffedmushrooms&flatbread+033.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418605146609392994" /></a><span style="font-weight:bold;">Spinach Artichoke stuffed Mushrooms</span><br /><br />2 large Portobellos<br />1 tsp Extra Virgin Olive Oil<br />dash Salt<br />dash Pepper<br />1 Tbsp Balsamic Vinegar<br /><br />Preheat oven to 375 degrees.<br />Heat oil in a sauté pan over med-high heat. <br />Carefully remove the stems from the portobellos.<br />Season stemless portobellos with salt and pepper and sauté for about 3 minutes on each side.<br />Add balsamic vinegar to the sauté pan and allow it to reduce and coat the mushrooms. (This will happen <span style="font-style:italic;">very</span> quickly.)<br />Once mushrooms are evenly coated, transfer them to a cookie sheet, cap side down.<br /><br />Extra Virgin Olive Oil<br />1 large clove Garlic, minced<br />¾ cup chopped Onion<br />3 oz fresh Spinach (about 2 handfuls)<br />4 chopped Artichokes (from an 8 oz can, packed in water and drained)<br />3 sprigs fresh Thyme, leaves removed<br />Nutritional Yeast<br />2 thin slices of a Whole Wheat Baguette (fresh or day old is fine)<br />¼ cup Vegetable Stock<br /><br />Toast baguette slices in toaster oven.<br />Carefully cut each toasted slice into small cubes. (This should equal about ½ cup.)<br />In the same pan used to sauté the mushrooms, add a drizzle of olive oil, onion and garlic.<br />Saute onions and garlic for about 3 minutes.<br />Add spinach and cook until it begins to wilt.<br />Add artichokes, thyme, nutritional yeast (to your taste), and a dash of salt and pepper.<br />Add bread and vegetable stock.<br />Stir all ingredients until thoroughly combined.<br /><br />Scoop ½ of the filling onto each portobello.<br />Sprinkle with nutritional yeast (to your taste).<br />Bake for 5-8 minutes.<br />Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZUdJFPd4YadCe5OTu0VrIc8jkx_si2gR4tpWAhRdSc18RadPrL8R1jCplEtZls5Vyl9QYrjUjacAZ6lHpcV3_c6nNAaOrawplOPZ_qITM2s6FuYcJG1mOGgKcGD1gqEd85IREkK-hw/s1600-h/stuffedmushrooms&flatbread+011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ZUdJFPd4YadCe5OTu0VrIc8jkx_si2gR4tpWAhRdSc18RadPrL8R1jCplEtZls5Vyl9QYrjUjacAZ6lHpcV3_c6nNAaOrawplOPZ_qITM2s6FuYcJG1mOGgKcGD1gqEd85IREkK-hw/s320/stuffedmushrooms&flatbread+011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5418604632448994882" /></a><span style="font-weight:bold;">Rosemary Foccacia</span><br /><br />½ tsp Dry Active Yeast<br />1 cup Warm Water<br />2 Tbsp Extra Virgin Olive Oil<br />additional Extra Virgin Olive Oil for topping<br /><br />1 ½ cups Whole Wheat Flour<br />½ tsp Sea Salt<br />additional Sea Salt for topping<br />2 Tbsp Fresh Rosemary, chopped<br />1 sprig Fresh Rosemary for topping<br /><br />In a large bowl, combine yeast and water until yeast has dissolved.<br />Add olive oil to yeast mixture.<br />In another bowl, combine flour, sea salt and chopped rosemary.<br />Combine wet and dry ingredients.<br />Knead dough on a lightly floured surface for about 5 minutes. <br />Form dough into a ball and coat with olive oil.<br />Place in a bowl covered with a towel and allow the dough to rise for 30 minutes.<br />Knead dough on a lightly floured surface for about 2 minutes.<br />Using a floured rolling pin, roll dough flat and press into a circular cake pan.<br />Poke several times with a fork, brush with olive oil, and sprinkle with fresh rosemary leaves and sea salt.<br />Pre-heat the oven to 375 degrees.<br />Cover pan with a towel and let the dough rise again for about 20 minutes.<br />Bake for 25 minutes until the bread has lightly browned.<br />Let bread cool for about 10 minutes before serving.<br />Serve with extra virgin olive oil and/or balsamic vinegar for dipping.<br /><br />*If you’re planning on making these two dishes together, here are some tips for perfect timing. While your dough is rising for the second time, prep all of your ingredients for your stuffed mushrooms and pre-heat the oven. Once your bread is in the oven, begin the recipe for the mushrooms. When you take the bread out to cool, pop the mushrooms in the oven. By the time your portobellos are done, the bread will be cool enough to slice and serve along side them.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com2tag:blogger.com,1999:blog-4694259046975631879.post-18919298668583163432009-12-21T21:47:00.007-05:002010-01-31T14:32:57.601-05:00mediterranean garbanzo burgersNo matter how creative we are in the kitchen, simple black bean burgers are still a staple at our house. Whether we make them on our own or resort to the frozen (yet delicious) versions, we <span style="font-style:italic;">almost</span> never get tired of them. For those days that are the exception, garbanzo beans are a great alternative to black beans. For these Mediterranean Garbanzo Burgers, I add Sunergia's organic Soy Feta to create a surprisingly delicious flavor. I have yet to see this awesome alternative to cheese at the big box supermarket, but your local co-op or health food store should carry it. You can check out all of Sunergia's soy foods at their website <a href="http://www.sunergiasoyfoods.com/">here</a>. (Their soy feta is also really good crumbled on salads, in pita sandwiches, or on pasta.)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2paxJvQVOCPsT2Dfg70ED2DKvfnMLxHKiBT5EWgyFaZ6DdF1cNcHIYg_dFC1VwktLj4aRqqyjOX0LLiCdh-7cp2N7OlSezhItZItOfyK4JrsJinsbjfg5LJeZ3wahAOHOJ_nTSBubNA/s1600-h/garbanzoburgers+018.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2paxJvQVOCPsT2Dfg70ED2DKvfnMLxHKiBT5EWgyFaZ6DdF1cNcHIYg_dFC1VwktLj4aRqqyjOX0LLiCdh-7cp2N7OlSezhItZItOfyK4JrsJinsbjfg5LJeZ3wahAOHOJ_nTSBubNA/s320/garbanzoburgers+018.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417893152936117234" /></a><span style="font-weight:bold;">Mediterranean Garbanzo Burgers</span><br /><br />1 can Garbanzo Beans (chickpeas)<br />handful Kalamata olives, chopped<br />2 oz. Soy Feta<br />1 large clove Garlic, minced<br />1 1/2 tsp Ener-G Egg Replacer Powder<br />2 Tbsp Water<br />2 tsp Tahini<br />1/2 cup Whole Wheat Panko Bread Crumbs<br />2 sprigs Fresh Rosemary, chopped<br />dash salt<br />dash pepper<br />Extra Virgin Olive Oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYG_rLkFraqMYOLXUlkb5E7UMbQre-big6QSXpngYXPMI4s9fpYscczQ5EBTMa75_20U52GA4vhTQ-7YH6Dy89ONwduDeW25ko4CthMj7MgWZsNRTlJ51aMrRjcmSET9WP1yY4i79rA/s1600-h/garbanzoburgers+028.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYG_rLkFraqMYOLXUlkb5E7UMbQre-big6QSXpngYXPMI4s9fpYscczQ5EBTMa75_20U52GA4vhTQ-7YH6Dy89ONwduDeW25ko4CthMj7MgWZsNRTlJ51aMrRjcmSET9WP1yY4i79rA/s200/garbanzoburgers+028.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5417893686717071250" /></a>In a large bowl, mash chickpeas with a fork. <br />Add olives and garlic and mix well.<br />Crumble the soy feta and add to the mixture.<br />In a small bowl combine Ener-G, water, and tahini and mix well.<br />In another small bowl combine bread crumbs, salt, pepper, and rosemary.<br />Combine wet and dry ingredients with garbazo mixture. <br />Form into 4 balls and press into patties.<br /><br />Lightly drizzle olive oil into a pan over medium heat.<br />Cook patties about 4 minutes each side, until browned.<br /><br />I like to serve these on whole wheat english muffins generously topped with sliced cucumbers and a dallop of vegan sour cream. <br /><br />This recipe makes 4 burgers.<br />Nutritional Information for 1 Mediterranean Garbanzo Burger*:<br />Calories: 250.0<br />Total Fat: 7.7 g<br />Saturated Fat: 0.5 g<br />Sodium: 700 mg<br />Total Carbs: 38.2 g<br />Dietary Fiber: 6.8 g<br />Sugars: 0.3 g<br />Protein: 10 g<br />*this information is for the burger alone, without the english muffin/bun, or toppings.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com1tag:blogger.com,1999:blog-4694259046975631879.post-81740995266719932522009-12-15T18:25:00.011-05:002010-01-31T14:33:09.678-05:00diy holiday giftOver the last couple of weeks, my co-workers have been bringing cookies, banana bread, cheesecake and, well, lots of dairy filled desserts to the office. The way that everyone has been devouring these holiday treats got me thinking... what a perfect time of year to share healthy, cruelty-free goodies with non-vegans. This simple DIY gift put smiles on the faces of everyone I work with, and not just because of the pretty packaging. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOHzW_uGoONJ1yLCMlGNigR9fEOug0F6y2BvQ2xsasqI5_bcYsezxd7jXO7aotWNwIjMZ45_CPC_P4UjDorRyM6f1To64rEk1rahZwFPvFabbtsbW1E32W1cGPpTClpJqFShwg5u13g/s1600-h/diygift+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHOHzW_uGoONJ1yLCMlGNigR9fEOug0F6y2BvQ2xsasqI5_bcYsezxd7jXO7aotWNwIjMZ45_CPC_P4UjDorRyM6f1To64rEk1rahZwFPvFabbtsbW1E32W1cGPpTClpJqFShwg5u13g/s320/diygift+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415625248629175618" /></a>I found the recipe for these perfectly crunchy and flavorful Almond-Anise Biscotti from Isa Chandra Moskowitz & Terry Hope Romero's <span style="font-style:italic;">Veganomicon</span>. This was my first shot at biscotti, and I was so pleased with the outcome. Moskowitz and Romero provide ideas for creating other flavors too, like cranberry-pistachio and orange-chocolate chip, so I can't wait to try another yummy variation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTbDLcAHZJisk8a560XBNg0C1AgSie4qyc2dnz0cwUOT741cOdYCr9P_yoa5oGcJ_Xa68TotFwbej3319cj9zZv9ap3FeHkHjQwU9xPlo2SEkMDy-tB4v9rwnV1kKsnRLOOeFYbOYJA/s1600-h/diygift+022.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTbDLcAHZJisk8a560XBNg0C1AgSie4qyc2dnz0cwUOT741cOdYCr9P_yoa5oGcJ_Xa68TotFwbej3319cj9zZv9ap3FeHkHjQwU9xPlo2SEkMDy-tB4v9rwnV1kKsnRLOOeFYbOYJA/s200/diygift+022.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415624676451168850" /></a>While browsing the isles at the fabric store, I found a package of little cellophane bags for storing decorated pretzels, which were the perfect size for wrapping up my biscotti. Most craft stores should carry something similar, especially during the holidays. I also chose some pretty holiday ribbon to finish of my project, but you can certainly use any of the ribbon you've been storing in your craft box for an occasion like this. <br /><br />Once the biscotti have cooled, simply place each piece inside of a cellophane bag and twist the bags shut using a wire twist-tie. Carefully trim the ends of the twist-tie and tie a ribbon around the closure to hide wire underneath. Viola! <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV7fFkZylo5rGrHci43M3EDJSPfdHfvp0QzGZ9PBdn2fYffrT2wiDYDIC7Td14CpQ6O02aHO04yjppczbkE7kt-WB4rzWJX8_CFLNhuYC4HaU3oxRc_RB4zA1FMDlm7B4uKQRG59VoQ/s1600-h/diygift+014.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXV7fFkZylo5rGrHci43M3EDJSPfdHfvp0QzGZ9PBdn2fYffrT2wiDYDIC7Td14CpQ6O02aHO04yjppczbkE7kt-WB4rzWJX8_CFLNhuYC4HaU3oxRc_RB4zA1FMDlm7B4uKQRG59VoQ/s320/diygift+014.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415626146962855490" /></a>After my co-workers explained to me how much they enjoyed the biscotti dunked into their morning coffee or how they couldn't wait to get home before tearing into their treats in the car and loving every bite, I was so happy to know that I had given them all a chance to enjoy a simple, vegan pleasure.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com1tag:blogger.com,1999:blog-4694259046975631879.post-74123348425297432812009-12-14T10:48:00.010-05:002010-01-31T14:34:14.537-05:00tomato & roasted garlic soupThis time of year I find myself constantly craving warm comfort foods to get my mind off of the cold weather. This Tomato & Roasted Garlic Soup really does the trick, especially when you serve it with Mediterranean Olive Bread from Colleen Patrick Goudreau’s <span style="font-style:italic;">The Joy of Vegan Baking</span>. I’m terrified of using yeast and waiting for dough to rise, so this flavorful artisan style bread packed with rosemary, sun dried tomatoes, kalamata olives, and walnuts (no yeast) is perfect for me. The flavors tie in so well with the fresh herbs in this hearty soup that one dish from this meal wouldn’t be complete without the other.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0nRGlmi9XIKxKmV2b8R8Wqk6IqG3ws9x_9Auv3WAlXMYt0p_QYXnJcP3Di9vfVTWqMawol1M1qjQ-KQ_jXYrE4ZGKkZ5hH2jt_km1hI6Fn2knLSRU5k42LRu6LQtWVsrp3mfDeWPiA/s1600-h/tomatosoup+019.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic0nRGlmi9XIKxKmV2b8R8Wqk6IqG3ws9x_9Auv3WAlXMYt0p_QYXnJcP3Di9vfVTWqMawol1M1qjQ-KQ_jXYrE4ZGKkZ5hH2jt_km1hI6Fn2knLSRU5k42LRu6LQtWVsrp3mfDeWPiA/s320/tomatosoup+019.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415120812671221298" /></a>Although you can purchase already roasted garlic at the grocery store, roasting it yourself is so easy there’s really no excuse not to. Plus, the flavor is much more intense, which works perfectly for the flavor of this soup.<br /><span style="font-weight:bold;"><br />Roasted Garlic</span><br /><br />Pre-heat oven to 375 degrees.<br />Break off about half of your garlic bulb, leaving the cloves in your half attached to each other.<br />Slice off the top of the bulb so that the insides of the cloves are exposed.<br />Wrap the bulb in foil and drizzle with olive oil before securing the foil over the top. <br />Bake for 15 minutes.<br />Remove from oven and unwrap the top of your foil cover.<br />Return to the oven and bake an additional 10 minutes.<br />Voila!<br /><br /><span style="font-weight:bold;">Tomato & Roasted Garlic Soup</span><br /><br />Extra Virgin Olive Oil<br />1/3 cup Onion, chopped<br />Handful of Sun Dried Tomatoes<br />14.5 oz. can Muir Glen Fire Roasted Tomatoes<br />5 cloves Roasted Garlic<br />¾ cup Vegetable Broth<br />1/3 cup Fresh Basil (tightly packed), chopped<br />1 Tbsp Fresh Rosemary, chopped<br />Pinch of Sugar<br />Salt & Pepper to taste<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhJsTl8h1_-fEgCQLwS4cbVGDRzjQnT1nbXnrRg5b8hS1fnUma1OSYqVYfz6w662dgIaJVeerH1Ymd3Gjvvqml41KwaovcSeEWpiP_diIixbgcvCFUl7G14NvCu74ZsbiZz8aoEzkIw/s1600-h/tomatosoup+011.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhJsTl8h1_-fEgCQLwS4cbVGDRzjQnT1nbXnrRg5b8hS1fnUma1OSYqVYfz6w662dgIaJVeerH1Ymd3Gjvvqml41KwaovcSeEWpiP_diIixbgcvCFUl7G14NvCu74ZsbiZz8aoEzkIw/s200/tomatosoup+011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415120142325617234" /></a>In a large saucepan, sauté onion in olive oil until translucent.<br />Add sun dried tomatoes, canned tomatoes, roasted garlic, vegetable broth, and fresh herbs.<br />Using an immersion blender, carefully blend all ingredients in the saucepan. <br />If soup is too acidic, add a pinch of sugar to neutralize the acid.<br />Simmer over medium-low heat until flavors blend and soup is hot.<br />Add salt and pepper to taste.<br />Serve topped with home-made croutons.<br /><br /><span style="font-weight:bold;">Home-Made Croutons</span><br /><br />Pre-heat oven to 350 degrees.<br />Simply slice your favorite bread (fresh or day old) into cubes. <br />In a small bowl, toss bread cubes in olive oil, salt, pepper, and dry herbs. I like rosemary, thyme, sage, oregano, and basil. <br />Bake on a foil-lined baking sheet for about 20 minutes, periodically turning croutons so they brown evenly on all sides.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3siq2jkfsPjLn8Ff32jDpbFRO7tRrYfaoc-ZM9JBGMFtitlqLKvZHjf8nLeyKV3Qm9-FRTMWl-oJ8RticM59pkpuiji5bGZhEu3r3EIwIl6oKF1afoM_Mg_pTMLdNaRQiXJ9bR-hAIg/s1600-h/tomatosoup+027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3siq2jkfsPjLn8Ff32jDpbFRO7tRrYfaoc-ZM9JBGMFtitlqLKvZHjf8nLeyKV3Qm9-FRTMWl-oJ8RticM59pkpuiji5bGZhEu3r3EIwIl6oKF1afoM_Mg_pTMLdNaRQiXJ9bR-hAIg/s320/tomatosoup+027.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415121215832678770" /></a><br />This recipe makes 2 servings.<br />Nutritional Information for 1 serving of Tomato & Roasted Garlic Soup**:<br />Calories: 140.0<br />Total Fat: 7 g<br />Saturated Fat: 1.0 g<br />Sodium: 800 mg<br />Total Carbs: 16.4 g<br />Dietary Fiber: 2.5 g<br />Sugars: 7.9 g<br />Protein: 2.5 g<br />**this information is for the soup alone, not including croutons.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-63248732937820604102009-12-13T12:30:00.012-05:002010-01-31T14:33:40.266-05:00baked sweet potato "fries"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjLjGoTdMXOAgDIYZuSnnjwMy6DLPvGi-kR1w2NKddHucyyVV8V0v8zpNTypfWJfLox9S8nPsGCCs4R7_uq3VtWEELaS0w84J6xFn9c-Bs5v-GujLhicfc49pkd31QF1RLccR81LzA/s1600-h/sweetpotatofries+024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tjLjGoTdMXOAgDIYZuSnnjwMy6DLPvGi-kR1w2NKddHucyyVV8V0v8zpNTypfWJfLox9S8nPsGCCs4R7_uq3VtWEELaS0w84J6xFn9c-Bs5v-GujLhicfc49pkd31QF1RLccR81LzA/s320/sweetpotatofries+024.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5414783522224653106" /></a>This recipe creates such a simple, healthy alternative to traditional deep fried potatoes that you may need to reconsider your personal ban on french fries. Although my husband and I tend to avoid potatoes because of their low nutritional value and high starch content, sweet potatoes are actually a great source of beta carotene and have a significantly higher fiber content than your typical Russet or Yukon Gold. Not only can you feel good about the health benefits the beta carotene will provide for your eyes, your skin, and your immune system, you'll be so in love with the savory taste of these taters, you'll forget they were baked and not fried.<br /><br /><span style="font-weight:bold;">Baked Sweet Potato "Fries"</span><br /><br />1 Large Sweet Potato<br />Extra Virgin Olive Oil<br />Sea Salt<br />Cayenne Pepper (optional)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ibobn7gKewn3IuQ_FPP_5kjNQTjqc1LW5FguT4La_n_PossHRpIGZG1ZJbMKy3a9dyz_VPuCaUaeKBi-KV1hRy5w5fJJ2OGMbG853hrxzV85vNMyx1MOS-mlkH1T9CpkmBrQ4wNg-Q/s1600-h/sweetpotatofries+010.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ibobn7gKewn3IuQ_FPP_5kjNQTjqc1LW5FguT4La_n_PossHRpIGZG1ZJbMKy3a9dyz_VPuCaUaeKBi-KV1hRy5w5fJJ2OGMbG853hrxzV85vNMyx1MOS-mlkH1T9CpkmBrQ4wNg-Q/s200/sweetpotatofries+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5414784124493334050" /></a>Pre-heat your oven to 425 degrees.<br />Peel and slice the sweet potato into match-stick shaped pieces.<br />Toss potatoes in just enough olive oil to lightly coat each piece.<br />Sprinkle with a pinch of salt and cayenne pepper.<br />Arrange in a single layer on a foil-lined baking sheet, taking care to leave space between each piece.<br />Bake for 15 minutes.<br />Remove baking sheet from oven and carefully turn the potatoes so that all sides can evenly brown.<br />*At this point you can taste a fry to check your seasoning. They'll be soft and HOT, so be careful! Sprinkle on additional salt or cayenne if need be.<br />Return to oven and bake for an additional 5-10 minutes.<br /><br />This recipe pairs perfectly with your favorite vegan veggie-burger. We like to serve ours on whole wheat English muffins topped with avocado, cucumber, roasted peppers, spinach, and Dijon mustard. Mmm.<br /><br />This recipe makes 2 servings.<br />Nutritional Information for 1 serving of Bakes Sweet Potato "Fries":<br />Calories: 110.0<br />Total Fat: 3.5 g<br />Saturated Fat: 0.5 g<br />Sodium: (this will vary depending on how much sea salt you use)<br />Total Carbs: 18.5g<br />Dietary Fiber: 3.0 g<br />Sugars: 7.5 g<br />Protein: 1.8gThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-34996272246822264642009-12-07T08:53:00.011-05:002010-01-31T14:34:29.600-05:00southern style biscuitsWhen we moved to the South last year I expected the abundance of grits, collared greens, and black eyed peas. I was even only mildly shocked when we realized that, in Georgia, shopping carts are called buggies. Yes, buggies, as in Please park your buggy in the coral – We are not responsible for damage to vehicles caused by buggies. But above all other things southern, what I was truly unprepared for was the biscuits. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagxMTcnPzE3NFgEYrLFbzrWH2HZ9kL5i6nnyIctB4QDDlJ30npNWnzfJZ1Lkr79wPG-pEyF9I-0sM9rnvJOVjHAaHYi2PIvx4pKjf0nAikr-4PSQD2stmxJx1d1T8DrPUvUmYJ2q_GA/s1600-h/biscuits+011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhagxMTcnPzE3NFgEYrLFbzrWH2HZ9kL5i6nnyIctB4QDDlJ30npNWnzfJZ1Lkr79wPG-pEyF9I-0sM9rnvJOVjHAaHYi2PIvx4pKjf0nAikr-4PSQD2stmxJx1d1T8DrPUvUmYJ2q_GA/s320/biscuits+011.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5412497690904360178" /></a><br />In the Midwest, conventional restaurant-style meals are often served with rolls or hot bread. Of course, when we’re cooking at home serving extra carbs like this would seem not only extravagant, but dare I say just plain dumb. I mean, does a heaping plate of carb-filled pasta really need to be accompanied by a breadstick? Really? Here in Georgia, this senseless addition to your plate is made even worse by substituting the roll or bread with a buttery, fatty biscuit. At some of the restaurants in our town, you’re even served a biscuit with your field green salad topped with tofu. Better yet, if you go out to brunch (which, as a southerner, you are expected to do weekly and wait in line for hours for your table) there are entire sections of the menu devoted to the biscuit. <br /><br />Most shocking of all, my husband, who would happily survive on fruit and granola, has fallen in love with them. Clearly, most biscuits are not vegan nor healthy. So once I realized that there was no stopping this love affair, I went on a quest to find a low(er) fat, low(er) calorie, dairy free biscuit recipe that he could enjoy at home. After several batches of what arguably tasted like nothing, I finally found the basics for this tasty recipe at <a href="http://veganbaking.net">veganbaking.net</a>, and gained overwhelming approval from him. I have included the nutritional info below, which you can see, does not boast any health benefits. However, if you just have to have a biscuit, this is surely a better alternative than the ones they are serving at our local restaurants. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe8v25XBAcyz1DiQaeGOeGAoUIDUHoxVKg9Nw3RbXu7U0hhIdM9XzDqcYRNPpYG7B6O8NsxkqSUqIP-jPe2c_SS0Rqm_9PDeRg9L_XHIRMUJGPqrVFmYVsPqPleBJJT9Ove3066picA/s1600-h/biscuits2+020.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPe8v25XBAcyz1DiQaeGOeGAoUIDUHoxVKg9Nw3RbXu7U0hhIdM9XzDqcYRNPpYG7B6O8NsxkqSUqIP-jPe2c_SS0Rqm_9PDeRg9L_XHIRMUJGPqrVFmYVsPqPleBJJT9Ove3066picA/s320/biscuits2+020.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5412502950849383618" /></a><br /><span style="font-weight:bold;">Southern Style Biscuits</span><br /><br />½ cup Organic Soy Milk<br />3 Tbs Ener-G Egg Replacer<br />1 Tbs Lemon Juice<br />1 Tbs Apple Cider Vinegar<br />2 cups All-Purpose Flour<br />1 ½ tsp Baking Powder<br />½ tsp Baking Soda<br />¼ cup Canola Oil<br />1 Tbs Tahini<br />1 Tbs Sugar<br />1 tsp Salt<br /><br />Preheat oven to 400 degrees. <br />In a small bowl, whisk together soy milk, Ener-G powder, lemon juice and apple cider vinegar. <br />Let sit for about 10 minutes so the soy milk curdles. <br />In a medium bowl, combine the all-purpose flour, baking powder and baking soda. <br />In a large mixing bowl, whisk together the canola oil, tahini, sugar and salt. <br />Now whisk in the soy milk mixture.<br />Add the wet ingredients to dry ingredients and stir to combine. <br />Use your hands to knead the dough on a clean, lightly floured surface for no less than 5 minutes.<br />Roll out the dough to a thickness of 1/2 inch. <br />Use a 3 inch biscuit cutter or a mug to cut the dough into circles. <br />Place the cut-outs on a non-stick or lightly oiled baking sheet. <br />Depress the center of each muffin with your thumb so they will not dome when baking. <br />Bake for 15 minutes or until golden brown.<br /><br />Some great toppings for these little pillowy biscuits include organic fruit preserves, agave nectar, banana butter, apple butter, or Earth Balance. If your omnivore friends are around for breakfast and crazy about the animal flesh on a biscuit they usually order at brunch, there are a few varieties of veg sausage or veg bacon you can use to create little animal friendly breakfast sandwiches sure to please everyone. <br /><br />This recipe makes about 10 biscuits.<br />Nutritional Information for 1 Southern Style Biscuit:<br />Calories: 150.0<br />Total Fat: 6.5 g<br />Saturated Fat: 0.5 g<br />Sodium: 383.0 mg<br />Total Carbs: 21.0g<br />Dietary Fiber: 1.0 g<br />Sugars: 1.9 g<br />Protein: 3.3gThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-30533815628219082672009-12-05T14:19:00.007-05:002010-04-08T22:14:27.636-04:00garlic "cream" sauceAlthough I'd love to make every meal from scratch, when we're too wiped out to make an event out of dinner we often boil some boxed pasta and serve it with vegetables and sauce. There <span style="font-style:italic;">are</span> some good options from brands like Muir Glen and Amy's if you're looking for a vegan organic sauce at the supermarket, but making your own pasta sauce can be so simple and inexpensive that I have a hard time justifying spending $5+ on a jar of pureed tomatoes and herbs. Tomato sauce lends its self to so many easy variations that we often stick with this staple at our house. Yet, sometimes pasta night calls for something a little different, a little richer and creamier. The following recipe is so simple, you don't even need to get out the blender. <br /><br />Tofutti's Better than Cream Cheese provides the perfect base for this "cream" sauce. Even big box supermarkets carry Tofutti, so you won't have to make a special trip to the health food store if you don't typically shop there. You can read about all of Tofutti's yummy, dairy-free products on their website <a href="http://www.tofutti.com">here</a>. The addition of nutritional yeast, onion powder, and oregano creates a completely different flavor profile that the plain Tofutti, and the soymilk makes for a perfect consistency. This sauce works really well if you're planning to add mushrooms, spinach, or asparagus to your pasta, but it's also delicious if you simply top the pasta with fresh basil.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLz0UkQrg59HoUO6gMSl4r9m7z7waOkIblDcT3IpHVfiQw85EFgUDpk_ZKDAGon_gtgI7R4wi9IDg2G1_cmN4p-1gGv-Hz5Pwj2ZTetXyh4EDCTt2QbXR5gr0QG18zYir3fDilakdoQ/s1600-h/garliccreamsauce+021.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLz0UkQrg59HoUO6gMSl4r9m7z7waOkIblDcT3IpHVfiQw85EFgUDpk_ZKDAGon_gtgI7R4wi9IDg2G1_cmN4p-1gGv-Hz5Pwj2ZTetXyh4EDCTt2QbXR5gr0QG18zYir3fDilakdoQ/s320/garliccreamsauce+021.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411846746295792114" /></a><br /><span style="font-weight:bold;">Garlic "Cream" Sauce</span><br /><br />2-3 Cloves of Garlic, minced<br />2 Tbs Tofutti Better than Cream Cheese (use the non-hydrogenated plain variety in the yellow tub)<br />3 Tbs Plain Light Organic Soymilk<br />1 tsp Nutritional Yeast<br />1/2 tsp Oregano<br />1/4 tsp Onion Powder<br />1/4 tsp Pepper<br />Extra Virgin Olive Oil<br /><br />Saute garlic in olive oil for 1-2 minutes on med-low heat.<br />Whisk in all remaining ingredients until combined and smooth.<br />Heat for an additional 5 minutes.<br />Serve over organic whole wheat pasta and sprinkle with fresh organic basil.<br /><br />This recipe makes one large serving.<br />Nutritional Information for Garlic "Cream" Sauce:<br /> Calories: 118.0<br /> Total Fat: 12.5 g<br /> Saturated Fat: 3.0 g<br /> Sodium: 143.0 mg<br /> Total Carbs: 7.9g<br /> Dietary Fiber: 1.0 g<br /> Sugars: 1.4 g<br /> Protein: 4.1gThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com1tag:blogger.com,1999:blog-4694259046975631879.post-17464788838415302812009-12-05T09:31:00.007-05:002010-01-31T14:35:02.371-05:00easy tofu scrambleThere are so many easy and delicious vegan breakfast choices like whole fruit, granola, toast, oatmeal, smoothies, etc., that preparing alternatives to eggs and other animal products is truly unnecessary. However, if you are making the transition to a vegan diet or simply craving something warm and savory in the morning, this scramble can really hit the spot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlznUlekT7RfAeFY6tsWrAVvNOPaK5W39lUa4qA_9dMr8AD2NtqOgdkgGT5xxRI3UOwF9v8_dotN_H_xsK5PhrXAUYydrVp5gR6bhfJbk1JO3eY0EdlKugKSifyyjyqSRTNF-wXGACJg/s1600-h/tofuscramble+027.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlznUlekT7RfAeFY6tsWrAVvNOPaK5W39lUa4qA_9dMr8AD2NtqOgdkgGT5xxRI3UOwF9v8_dotN_H_xsK5PhrXAUYydrVp5gR6bhfJbk1JO3eY0EdlKugKSifyyjyqSRTNF-wXGACJg/s320/tofuscramble+027.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5411764432404110722" /></a><br /><span style="font-weight:bold;">Easy Tofu Scramble</span><br /><br />5 oz. Organic Firm Tofu, drained and crumbled*<br />Handful of Your Favorite Veggies, diced**<br />1/2 Tbs Organic low-sodium Tamari (soy sauce)*<br />1 Tbs Nutritional Yeast <br />1/2 tsp Garlic Powder<br />1/2 tsp Onion Powder<br />pinch of Turmeric<br />Extra Virgin Olive Oil<br />Salt and Pepper to taste<br /><br />*Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu and tamari.<br />**I used onions, tomato, portobellos, and green onions, but any combination of vegetables you have on hand will work.<br /><br />Add a drizzle of oil, tofu and tamari to the pan and sautee over med-high heat for 5 minutes, allowing the tofu to fully absorb the tamari and begin to brown. <br />Add veggies and saute for 3-5 minutes.<br />Reduce heat to medium.<br />Sprinkle on nutritional yeast, garlic powder, onion powder, and turmeric and stir to evenly coat tofu and veggies.<br />Continue cooking for 5 minutes.<br />Sprinkle with salt and pepper to taste.<br /><br />This recipe makes one large serving, or you could share and there would be plenty for two. <br />Nutritional Information for Easy Tofu Scramble***:<br />Calories: 225<br />Total Fat: 12.0 g<br />Saturated Fat: 1.0 g<br />Sodium: 300.0 mg<br />Total Carbs: 12.3g<br />Dietary Fiber: 4.4 g<br />Sugars: 0.9 g<br />Protein: 16.0g <br />***this information is accurate if you include the same vegetables I did.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-83886461313462339412009-11-28T09:07:00.004-05:002010-01-31T14:37:19.212-05:00vegan thanksgiving for two<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrLe91GtiO9pmc037Fe7Iv8G5UARjSAGvESJ1CUepxiglaN492aoiR7ejhCDksCrhEQhOyXAPhO29y6KfU0uAkLvNVbXZH7Ih6KFhUT2YyjweREfZXa0_d_IyI7m-euuVpwgeudOuJw/s1600/thanksgiving+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibrLe91GtiO9pmc037Fe7Iv8G5UARjSAGvESJ1CUepxiglaN492aoiR7ejhCDksCrhEQhOyXAPhO29y6KfU0uAkLvNVbXZH7Ih6KFhUT2YyjweREfZXa0_d_IyI7m-euuVpwgeudOuJw/s320/thanksgiving+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5409167119051684034" /></a><br />This year we decided to keep our Thanksgiving meal simple with 3 dishes: Wild Rice Stuffed Winter Squash, Curried Carrot Almond Soup, and a Simple Mixed Greens Salad. By incorporating a few of the same ingredients into all of the dishes, we were able to easily pair one wine with our entire dinner while maintaining the unique flavors of each dish. <br /><br />The Curried Carrot Almond Soup is courtesy of Gourmet magazine:<br /><a href="http://www.gourmet.com/recipes/2000s/2009/02/curried-carrot-almond-soup"><br />get the recipe here</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jl5Q-TW7l08SYnqzhrY_S3C4qf9G68AcznP_arl-D14iB0Aq3Q-s0bNtnpbCCtEr0UZdqtOOm6FqQIz5S7BcvRsCC8Fl1XCyZJoC87zwGU71-3RX_SGEjV6Jy6_Yzz1Vkpfxa9nF3g/s1600/thanksgiving+015.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jl5Q-TW7l08SYnqzhrY_S3C4qf9G68AcznP_arl-D14iB0Aq3Q-s0bNtnpbCCtEr0UZdqtOOm6FqQIz5S7BcvRsCC8Fl1XCyZJoC87zwGU71-3RX_SGEjV6Jy6_Yzz1Vkpfxa9nF3g/s320/thanksgiving+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5409167267289947346" /></a><br />The next time I make this soup I will make a few alterations, including less ginger and much less water. We were hoping for a creamier consistency, which could be easily achieved by using 4 cups of Almond Milk and no water. <br /><br />The Wild Rice and Stuffed Squash was my husband's own variation on several different recipes. The combination of savory and sweet flavors and the balance of so many different textures came together for the perfect autumn dish. We had a little bit of extra filling, which we had for lunch the following day...who says you need turkey sandwiches to enjoy Thanksgiving left overs?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTamXRfOYLleGMdJau33JQHv_YHBZSD6YLjuBqkujb2or20SyiikcSxz-Ljlcm51bA66mWPxNd59fRhVh6z5jmqm374Uw0UzAh2DIa-D4XvpaUduu6oGot-bIIBdYODSMfK58VvyhVw/s1600/squash1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 249px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTamXRfOYLleGMdJau33JQHv_YHBZSD6YLjuBqkujb2or20SyiikcSxz-Ljlcm51bA66mWPxNd59fRhVh6z5jmqm374Uw0UzAh2DIa-D4XvpaUduu6oGot-bIIBdYODSMfK58VvyhVw/s320/squash1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409168164334189954" /></a><br /><span style="font-weight:bold;">Wild Rice Stuffed Winter Squash</span><br /><br />2 acorn squash, halved and seeded<br />1/4 cup uncooked wild rice (we used the kind in a box with a seasoning packet)<br />1 1/3 cups water<br />1 1/2 tsp vanilla extract<br />2 Tbs Blackstrap molasses<br />2 stalks of celery, sliced<br />handful of dried fruit (we used raisins, prunes, dried apples, apricots, and pears)<br />handful of sliced almonds, toasted<br />handful of chopped onion<br />cinnamon<br />nutmeg<br /><br />Preheat oven to 350 degrees.<br />Sprinkle cut side of squash with cinnamon and nutmeg.<br />Arrange squash cut side down in a shallow baking dish lined with water.<br />Bake for about 30 minutes.<br /><br />Add rice, seasoning packet, and water to a saucepan. <br />Once the rice has absorbed some of the water, add the remaining ingredients.<br />Continue cooking the rice as instructed on the packaging.<br /><br />To serve, remove squash from oven and spoon the rice mixture into each squash cavity. Bon Appetit! <br /><br />For our salad, we topped our mixed greens with toasted almonds and the same dried fruit we used in the squash. <br /><br />We were so happy with this meal that I plan to serve it when my (non-veg) dad visits us for Christmas. I know he'll love it too, which gives us a great opportunity to illustrate how delicious vegan eating can be! I am thankful to have choices about what I put into my body and to have a partner who is always supportive and willing to try new things in the kitchen. Although this isn't the case for all of us, and wasn't always the case for me, introducing even one animal free dish into your family's holiday meals can have an impact on their perception of vegan food and get them thinking about what they're putting on their plate. <br /><br />Happy Thanksgiving!The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-550689151522307332009-11-21T16:57:00.004-05:002010-01-31T14:37:35.480-05:00vegan quiche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoa0zRN1AcZP7io2ktXbWzsBSf8QYOYSz3ht9XpaK-e4Aa8pc4irZSoUoTGMGBYKiLIunJFO_GvUg6BM6r9GwRKC1IFrhWwBabnLrV3m283swlZPGJ6Xhd2nHCauRqd5k15bqVovUgsQ/s1600/veganquiche+029.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoa0zRN1AcZP7io2ktXbWzsBSf8QYOYSz3ht9XpaK-e4Aa8pc4irZSoUoTGMGBYKiLIunJFO_GvUg6BM6r9GwRKC1IFrhWwBabnLrV3m283swlZPGJ6Xhd2nHCauRqd5k15bqVovUgsQ/s320/veganquiche+029.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406681647476950226" /></a><br />There are admittedly some pretty bad vegan quiche recipes out there, but I think you’ll find that the following recipe is just right. Extra firm silken tofu provides a perfect texture for this dish, even for your dairy loving family and friends. I also used Ener-G egg replacer and found that the moisture from the tofu and the soymilk bind really well, so there is no need to add water. Of course, you can use any variation of vegetables that you prefer, but you’ll want to make sure you’ve got a full pound of vegetables. Once they cook down you’ll have a perfect amount of filling for your crust. <br /><br /><span style="font-weight:bold;">Vegan Quiche</span><br /><br />1 Pre-made frozen pie crust*<br /><br />1 head of Broccoli, chopped<br />1 handful of Mushrooms, diced**<br />2 handfuls of Spinach<br />1 medium sized Onion, chopped into 1” pieces<br />2 cloves of garlic, minced<br />Extra Virgin Olive Oil<br /><br />12 oz Extra Firm Organic Silken Tofu***<br />¼ cup Organic Soymilk**<br />3 Tbsp Nutritional Yeast<br />1 ½ tsp Ener-G egg replacer powder<br />¼ tsp Turmeric<br />2 tsp Tahini<br />1/2 tsp Dijon Mustard (optional)<br />Dash salt<br />Dash pepper<br /><br />*There are plenty of brands that make dairy free frozen pie crusts, just check the ingredients on the packaging.<br />**Even if you’re tempted to grab portabellas at the store (like we often are), remember that white button mushrooms are super rich in dietary fiber like chitin, which lowers cholesterol, and beta-glucan, which stimulates T-cell production and boosts your immune system. White buttons are also rich in protein and unsaturated fatty acids. <br />***Several very toxic pesticides are used to grow conventional soybeans, so be sure to use organic tofu and soymilk<br /><br />Preheat the oven to 400 degrees.<br />Pre-bake the pie crust for 12 minutes.<br />While the crust is baking, sauté the mushrooms and broccoli in olive oil until just tender. <br />Set mushrooms and broccoli aside in a mixing bowl. <br />Add a little more oil to the pan and sauté the onions and garlic until the onions are translucent. <br />Add the mushrooms and broccoli back to the pan. <br />Add spinach and continue heating vegetables until the spinach wilts.<br />Combine the rest of the ingredients in a blender and puree until smooth. <br />In a mixing bowl, combine the vegetables with the tofu mixture and stir until all vegetables are evenly coated.<br />Pour the mixture into the partially baked pie crust.<br />Continue to bake at 400 degrees for 40-50 minutes.<br />Brush the top of the quiche with olive oil ½ way through cooking.<br />Let the quiche sit for at least 5 minutes before cutting.<br />Enjoy!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3FU_G72-gFpLPZ2OFIhdAdfPgCW38Zewkd4SGf85gjWNtQFDB9JHbIDOqUKx2biZdUpFLldTN_aFs5nL3OI8LDDBaPpuYmZ_KLJNKstFY8NZjfmf5dV9WLoqCnjqQU03RNVLoakklw/s1600/veganquiche+049.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3FU_G72-gFpLPZ2OFIhdAdfPgCW38Zewkd4SGf85gjWNtQFDB9JHbIDOqUKx2biZdUpFLldTN_aFs5nL3OI8LDDBaPpuYmZ_KLJNKstFY8NZjfmf5dV9WLoqCnjqQU03RNVLoakklw/s320/veganquiche+049.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5406682148056968370" /></a><br /><br />This recipe makes 10 slices of quiche.<br />Nutritional Information for 1 slice of Vegan Quiche:<br />Calories: 200.0<br />Total Fat: 12.2 g<br />Saturated Fat: 2.3 g<br />Sodium: 140.0 mg<br />Total Carbs: 16.1 g<br />Dietary Fiber: 1.8 g<br />Sugars: 1.0 g<br />Protein: 6.0 gThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com2tag:blogger.com,1999:blog-4694259046975631879.post-53874833600799146202009-11-16T09:59:00.000-05:002009-11-16T10:05:37.182-05:00animal vegetable miracle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE_MjPGOLwObKJ18s4FpLAvWcKD7XhI9XBqaR67MhNAiifrtI5jUedM4gQrNNpdccfD1XaqJCHJbqwJJoVeYZC57rMy8kAdtB96UhMqaMhNq393yDSbhPQ7rapqkQFX92-aw10qMiVQ/s1600/animalvegetablemiracle.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 80px; height: 121px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsE_MjPGOLwObKJ18s4FpLAvWcKD7XhI9XBqaR67MhNAiifrtI5jUedM4gQrNNpdccfD1XaqJCHJbqwJJoVeYZC57rMy8kAdtB96UhMqaMhNq393yDSbhPQ7rapqkQFX92-aw10qMiVQ/s320/animalvegetablemiracle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404716841567487170" /></a>Barbara Kingsolver’s 2007 <span style="font-style:italic;">Animal, Vegetable, Miracle – A Year of Food Life</span> promotes a non-vegan approach to sustainability, environmentalism, the humane treatment of animals, and health. This love story between Kingsolver’s family and local food follows a year-long “experiment” in which the Kingsolver-Hopps consume only what can be found within 100 miles of their Appalachian home. They do make a few exceptions for items like coffee and olive oil, but the majority of what they eat comes from their own back yard. Intimately knowing the source of our food is empowering and important for supporting independent growers with sound practices, ensuring the quality of the food we eat, and avoiding the massive amount of fossil fuels used to transport non-local foods. Kingsolver’s effortless descriptions of planting heirloom seeds, laboriously tending to her garden, harvesting beautiful, organic produce, and canning it to sustain her family through the winter made me want to put on my gardening gloves and dig in. <br /><br />As I’ve mentioned before, our back yard is less than ideal for a garden. When we first moved into this house we spent hours picking up trash and broken glass from the property. Now, over a year later, bottle caps and bits of glass still surface every time it rains. Yet, I can’t shake the desire to grow my own food. Clearly, many of us do not have the luxury of Kingsolver to dedicate most of our waking hours to gardening and writing about our results. However, there are plenty of other ways to get local food, even if it’s not as local as your back yard. <br /><br />Visiting the Eat Well Guide at <a href="http://www.eatwellguide.org">http://www.eatwellguide.org</a> is an easy way to search for businesses in your area that carry or produce local food. The site even allows you to narrow your search to restaurants, co-ops, stores, farms, etc. so that you can find just what you’re looking for.<br /><br />There are also plenty of great resources about urban gardening and gardening in small spaces, if you don’t live on garden-friendly land. Ultimately, we plan to move to a different home where we have plenty of space for a garden. In the mean time, I hope to try a few plants in the windowsill. <br /><br />Kingsolver also raises and slaughters her own Heritage turkeys, which is clearly a positive alternative to supporting the producers of genetically modified, tortured, deprived, growth hormone and antibiotic stuffed Butterball birds. If you eat animals, seeking out local farms that raise heritage turkeys in the way Kingsolver does and choosing to support them rather than the national corporations who run thousands of factory farms, is a great way vote for sustainability with your wallet. Companies are only as strong as consumers allow them to be. I hope that curling up with <span style="font-style:italic;">Animal, Vegetable, Miracle</span> will inspire you to challenge your own consumption patterns and perhaps, you’ll find Kingsolver’s narrative to be as dreamy as I did.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-82952976251989870382009-11-14T20:17:00.001-05:002009-12-13T13:23:50.101-05:00alternatives to chicken eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPkFk18IlffMvIQT4Dbrv06h1yVK35Rn3N2df_WUohawaXnjFczSmmMNpHLUqPobhUK8RUSbTJHmx6I6_c21tuiHOn4tA_YRx_uk1tZGuZGLc80w14-U_KzqduBSs-SKn5Hka5mzh3g/s1600-h/free_range_chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPkFk18IlffMvIQT4Dbrv06h1yVK35Rn3N2df_WUohawaXnjFczSmmMNpHLUqPobhUK8RUSbTJHmx6I6_c21tuiHOn4tA_YRx_uk1tZGuZGLc80w14-U_KzqduBSs-SKn5Hka5mzh3g/s320/free_range_chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404134873205437506" /></a><br /><br />Millions of hens, or “layers” as the factory farming industry has re-named these animals to reflect the machine-like ill treatment they receive inside of CAFOs, are kept in confined spaces so small they cannot spread their wings, explore their surroundings, or comfortably lay down. Their genetics have been altered so that they continue to produce eggs on minimal food and water and when under maximum stress. CAFO operators create an artificial environment, including periods of starvation, that forces the hens to molt and lay more eggs, even when their bodies would not naturally do so. Their beaks, which are full of sensitive nerve endings, are regularly seared off without anesthetic and their feet grow around the wiring in their cages because of a lack of movement. <br /><br />Even if you want to disregard the animal cruelty that goes into the carton of eggs you see on the grocery store shelf, the health concerns of consuming eggs cannot be ignored. One egg from a factory farm “layer” contains two thirds of the cholesterol recommended for our daily intake. Of course, we have to take into account the fact that nutritional recommendations come from the USDA, which is largely comprised of individuals who have a vested interest in the success of the beef, poultry, and dairy industries. Barbara Kingsolver argues that regular chickens, without genetic modifications, who are raised humanely on small farms in open pastures, given the freedom to behave as chickens do, and are fed sufficient amounts of healthy food produce eggs with a significantly lower level of cholesterol and the cholesterol they do contain is more “good cholesterol” than bad (1). This may very well be true. If you live in an area where you can access eggs like these (many of us probably do and can), perhaps this is not a bad choice. However, there are plenty of cholesterol free, hormone free, and animal free, alternatives to eggs. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3ueVAAUSNosQ6jU3Ls8cnzotQTTzwrfC_Eh0l2iUOEc6nyMMx2Q3TT0dR5P89ITCUZmbaEj0zkB2eDObYVZSOM-EBHuSoHwp3RQE1OGtBSBBiufxgdXk1IfOgfrK8Up67UOJoTPhug/s1600-h/tofu.jpc.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw3ueVAAUSNosQ6jU3Ls8cnzotQTTzwrfC_Eh0l2iUOEc6nyMMx2Q3TT0dR5P89ITCUZmbaEj0zkB2eDObYVZSOM-EBHuSoHwp3RQE1OGtBSBBiufxgdXk1IfOgfrK8Up67UOJoTPhug/s320/tofu.jpc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404135698898142882" /></a><br />For recipes like quiche or scrambles, firm or extra-firm tofu works very well. Adding turmeric and nutritional yeast can give the tofu a more egg-like appearance and flavor. I’ll be sure to include a really yummy tofu quiche recipe soon. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjd70aZRPuo58463JHo3nk0uCVrxT8BNIcoK_eSi7ll8sc-m20S8RglNJaO-Mxc9zBzD46T2hoVdjG1oeJFbC-h1C-BiqLVtFIQBsFDCWyLHqHurfcRsTUp-3Sg-f5nJ4dI7vU758Gg/s1600-h/Ener-G.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfjd70aZRPuo58463JHo3nk0uCVrxT8BNIcoK_eSi7ll8sc-m20S8RglNJaO-Mxc9zBzD46T2hoVdjG1oeJFbC-h1C-BiqLVtFIQBsFDCWyLHqHurfcRsTUp-3Sg-f5nJ4dI7vU758Gg/s320/Ener-G.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404135333726824322" /></a><br />Ener-G Egg Replacer is a great option when baking from scratch. One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. Ener-G does not work for scrambles or in pasta dishes, although we have tried and tried. Stick to baking with Ener-G.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkiEeszxlsz36WfcU8lqucyN49BcZmtxo_OwGMNFCZ1dV6BNMHLhokXxwHlOfMM2ED4DwO-Gy0dqkuZYvlwaylDKVl_UER2jXaw1DcK4qecp9RXA6vQBnMTmaNbth3X6dOARYYrBmiw/s1600-h/organic_applesauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 212px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIkiEeszxlsz36WfcU8lqucyN49BcZmtxo_OwGMNFCZ1dV6BNMHLhokXxwHlOfMM2ED4DwO-Gy0dqkuZYvlwaylDKVl_UER2jXaw1DcK4qecp9RXA6vQBnMTmaNbth3X6dOARYYrBmiw/s320/organic_applesauce.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404135215141708386" /></a><br />Applesauce or other pureed fruits also work well as an egg alternative when baking. One Egg = ¼ cup of applesauce.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYDrdoNYOOnZ_O62Kpb0esZDM_S91gNE6NJSnTGoTjxo61jvJcO4FKhGZUvm_dxjM4OM-s4VQn3sTYGvbWHJunwNzb2mM9hM6G8toavlWFddvEyuUkL_-oVrQ3Cl0AfpQXr3q4Uirbg/s1600-h/eggsubstituteoatmealcookies+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlYDrdoNYOOnZ_O62Kpb0esZDM_S91gNE6NJSnTGoTjxo61jvJcO4FKhGZUvm_dxjM4OM-s4VQn3sTYGvbWHJunwNzb2mM9hM6G8toavlWFddvEyuUkL_-oVrQ3Cl0AfpQXr3q4Uirbg/s320/eggsubstituteoatmealcookies+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404135047698417058" /></a><br />Ground flax seed is a great alternative for baking when mixed with water. Plus, flax contains lots of Omega-3s and fiber. Some suggest that it even helps to reduce your risk for heart disease and diabetes. One Egg = one Tbsp ground flax + 3 Tbsp water.<br /><br />The flax-water mixture works great as a binder in cookies. I adapted the following recipe from Colleen Patrick-Goudreau’s “The Joy of Vegan Baking.” My husband is a natural when it comes to baking and is convinced that dairy products are necessary when making biscuits, pie crusts, cakes, and cookies. When I first brought home “The Joy of Vegan Baking,” he gave me a look that said “vegan baking” is an oxymoron. We regularly make vegan recipes together for lunch and dinner, but when I started to become interested in baking vegan treats, he smiled and said “You should leave the baking around here to me.” Needless to say, we’ve discovered some wonderful recipes in this book that we both enjoy. He especially likes this one. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuCCCb7o4OxxB-P3DeT2FJtx5SRVf9BXV3VR28bopUQlAhF5Tp-KX9NRCw-c5MI8HvoYl29nnLb2yqcLr3CfHVXcFe_Vb0Mm4nWloLOXdJMkbHFVpGmGii8lr4oA6EKldoRapkmkJhw/s1600-h/eggsubstituteoatmealcookies+015.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuCCCb7o4OxxB-P3DeT2FJtx5SRVf9BXV3VR28bopUQlAhF5Tp-KX9NRCw-c5MI8HvoYl29nnLb2yqcLr3CfHVXcFe_Vb0Mm4nWloLOXdJMkbHFVpGmGii8lr4oA6EKldoRapkmkJhw/s320/eggsubstituteoatmealcookies+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404136129354373522" /></a><br /><span style="font-weight:bold;">Oatmeal Cookies</span><br /><br />2 Tbsp ground flaxseed <br />6 Tbsp water<br /><br />1 cup Earth Balance non dairy butter<br />1 ½ cups firmly packed organic light brown sugar<br />¼ cup organic Turbinado sugar<br />2 tsp organic vanilla extract<br /><br />1 cup organic unbleached all-purpose flower<br />¾ cup organic whole wheat flower<br />1 cup oat bran<br />¾ tsp baking soda<br />¾ tsp baking powder<br />¼ tsp salt<br />½ tsp organic cinnamon<br />½ tsp organic nutmeg<br /><br />1 ½ cups rolled oats<br />1 cup organic raisins<br />½ cup organic walnuts<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWHEAZiJSRS9r9qobxje3tu8ntXXfjeDze_oah2CIdbqv2BxqClD6xqTM2ElecNTPSkOIbIRbIhHzSgWRvmkGsO52dngZ2wnG1c4sqUYUAMbSDD1tkABku4XolxSrqYXV8zDqkdr70g/s1600-h/eggsubstituteoatmealcookies+002.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWHEAZiJSRS9r9qobxje3tu8ntXXfjeDze_oah2CIdbqv2BxqClD6xqTM2ElecNTPSkOIbIRbIhHzSgWRvmkGsO52dngZ2wnG1c4sqUYUAMbSDD1tkABku4XolxSrqYXV8zDqkdr70g/s320/eggsubstituteoatmealcookies+002.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404135932627294034" /></a><br />Although I have made the recipe true to the book before, in an effort to make a healthier cookie I substituted whole wheat flour, added more oat bran rather than oats for an increased amount of fiber, cut down on the salt, and added walnuts for the omega-3 fatty acids, protein, and fiber. <br /><br />Preheat the oven to 350 degrees. <br /><br />Whip together the flaxseed and water until the consistency is thick and creamy. I use an immersion blender, which makes this process quick and easy. Voila, a dairy free binder!<br /><br />Mix together the Earth Balance, sugars, vanilla and the flaxseed mixture until well blended.<br /><br />In a separate bowl, combine the flours, oat bran, baking soda, baking powder, salt, cinnamon and nutmeg. <br /><br />Combine the wet and dry ingredients. Stir in oats, raisins, and walnuts.<br /><br />Scoop the dough onto a non-stick cookie sheet into ½ inch think rounds. <br /><br />Bake 15 minutes. Let the cookies firm up for a few minutes after removing them from the oven prior to transferring them to a wire cooling rack. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Q2aUPTG2ZVyAnkUzddSGlJ3zzJ-iPHcMFz5ziYM2obCjkZLw6J7LNvtIF15A_pR2qWfK-O_TBZqGYAJkUnIbOw8RIWBcmyAyjYw9P8SpG1XsS0VjiXNGhFX7jxK98QV59MA38c0eg/s1600-h/eggsubstituteoatmealcookies+037.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4Q2aUPTG2ZVyAnkUzddSGlJ3zzJ-iPHcMFz5ziYM2obCjkZLw6J7LNvtIF15A_pR2qWfK-O_TBZqGYAJkUnIbOw8RIWBcmyAyjYw9P8SpG1XsS0VjiXNGhFX7jxK98QV59MA38c0eg/s320/eggsubstituteoatmealcookies+037.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404136624994303394" /></a><br />I’ve tried baking plenty of vegan treats, and many of them do have a “substitute” taste. However, these oatmeal cookies are just right. The recipe will make 3 dozen, so it’s an easy way to share a vegan treat with your non-vegan friends and family members. Sharing food with each other creates important social bonds and cultural traditions, which is part of the reason why many people find it so difficult to “give up” animal products. “What’s Thanksgiving without a turkey?” one might ask. Celebrating Thanksgiving without supporting an industry that is in the business of mass animal torture and wreaking havoc on the environment is thoughtful and important. Being able to incorporate vegan foods into events with non-vegans can help create new traditions and can open conversations about alternatives to eating meat. Try it!<br /><br />1. “Animal, Vegetable, Miracle” Barbara KingsolverThe Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0tag:blogger.com,1999:blog-4694259046975631879.post-86789072715534918122009-11-14T16:13:00.005-05:002010-01-31T14:38:02.472-05:00spicy sweet potato enchiladas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegtUTzPbYjXBAXxvyRXNA4UZjsbvcLrDzjMrt8gtIzNoyKe4clZ0s3kK0NYojIPEKpdtD5YhgbswTHHKmmO7PQTsA5IRFngGQJ3__q8I-rTWHrR9P98HMQPUfcrkLmhVB7i1lcU-VhQ/s1600-h/sweetpotatoenchilada+006.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegtUTzPbYjXBAXxvyRXNA4UZjsbvcLrDzjMrt8gtIzNoyKe4clZ0s3kK0NYojIPEKpdtD5YhgbswTHHKmmO7PQTsA5IRFngGQJ3__q8I-rTWHrR9P98HMQPUfcrkLmhVB7i1lcU-VhQ/s320/sweetpotatoenchilada+006.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404077864361551954" /></a>When we were on our honeymoon this summer we ate at an amazing little Spanish-Indian fusion place in Sausalito called Avatar's. The owner prepared a special curried pumpkin enchilada for us and it was like nothing I've ever tasted. When we returned from California, I immediately started looking for recipies to imitate this dish. Although the recipe I decided on doesn't involve any curry, I had to try it.<br /><br />I was really impressed with the results! We both love spicy food so we added Habanero peppers from the Farmer's Market with the onions and garlic and they gave it such a good kick, but still not too spicy.<br /><br />Recently we discovered Yves Veggie Chorizo, which has a very similar flavor and texture to Soyrizo but is much much lower calorie and lower fat, so we used this instead. The whole recipe, including the prep, sauteing, and baking took almost 1 1/2 hours...so make sure you have plenty of time to make this one. Next time we are going to try soaking the sweet potato in warm water or baking them first...I'm not sure if this will give them the right consistency, but hopefully it will save us a little time. The potatoes seemed to take a really long time to soften. BUT, it was worth the wait. Half way through our meal my husband thought to put fresh cilantro on top..which we're going to do from the start next time. I'm so glad we have plenty of left overs!<br /><br /><span style="font-weight:bold;">Spicy Sweet Potato Enchiladas</span><br /><br /> 1-2 tablespoons extra virgin olive oil<br /> 1 medium sized organic onion, diced<br /> 4 cloves organic garlic, minced<br /> 1-2 organic Serrano, Jalapeno, or Habenero peppers, diced* <br /> 1 organic sweet potato, cut in 1/2 inch cubes<br /> 1 can organic black beans, drained<br /> 1/2 of a 12oz jar of organic roasted red peppers, chopped*<br /> 1/2 package Veggie Chorizo<br /> 1 tablespoon organic cumin<br /> 1 package corn tortillas<br /> 1 24oz can spicy vegan red enchilada sauce<br /> shredded vegan cheese (I like Follow your Heart Monterey Jack)<br /><br />*If you're not crazy about spending the extra money on organic ingredients, peppers should be an exception. Conventional peppers contain some of the highest pesticide levels of any produce. If you have trouble finding organic roasted red peppers, you can easily roast fresh red peppers by cutting them in half, putting them under the broiler until the skins turn black, and carefully peeling the skin away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfh6FT8zWWZe9T4e7C07a7vo2KFIbExO0uYJW8DokPrZqyCL2DIJSlhTiv4xTz35KLdzpjMmBadT4yRhyphenhyphenRweWh-_cwOX1uD-jN3WcpgLZrlHdIf2GTOqvILob-i0gVOdxzPiYAUcl22A/s1600-h/sweetpotatoenchilada+013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfh6FT8zWWZe9T4e7C07a7vo2KFIbExO0uYJW8DokPrZqyCL2DIJSlhTiv4xTz35KLdzpjMmBadT4yRhyphenhyphenRweWh-_cwOX1uD-jN3WcpgLZrlHdIf2GTOqvILob-i0gVOdxzPiYAUcl22A/s320/sweetpotatoenchilada+013.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404078003843095538" /></a><br /><br />Saute the olive oil, chopped onion, garlic, and hot peppers until the onion is translucent. Then add the sweet potatoes (which you may have already soaked in warm water or pre-baked).<br /><br />After the sweet potatoes are soft, add the black beans, roasted red peppers, Veggie Chorizo, and cumin. Stir all ingredients thoroughly & let everything simmer on low until the beans are soft.<br /><br />Pour enough red sauce into the pan to coat the bottom.<br /><br />Fill & roll your corn tortillas. (It helps to microwave the corn tortillas for about 30 seconds or warm them in the toaster oven before you roll them so that they won't break.)<br /><br />Fill the pan with the rolls, and top with the rest of your sauce. Sprinkle vegan "cheese" on the top. Bake for about 30 minutes.The Bad Veganhttp://www.blogger.com/profile/02769669359134627238noreply@blogger.com0