The New Vegan

Infusion Tea: Gazpacho, Hummus, and Vegan Pumpkin Pie Gelato!

2010-10-10T14:36:00.005-04:00

Namaste!

How was everyone's weekend? I so look forward to the weekend just to make time to do the things that I don't get to do during the week. October is always a crazy month for me and this one is extra crazy, but definitely not a bad thing. My dads birthday is this month and so is mine, and then there are a ton of concerts this month. There were even so many that I had to eliminate a few!

Last Wednesday I went and saw The National. They've become one of my favorite bands over the past three years. When I first heard then they reminded me of the Silver Jews. Matt Berninger has that deep intoxicating voice like David Berman. The music is different, but at times it can be similar enough to make the reference. You should check them both out!

I went to infusion tea last night and finally finished The Yoga Sutras… they are so fascinating - I can't wait to read them over again. I tried a new black tea called Almond Amaretto. It was good, but it won't make my usual circulation. Every time I go there I try a new tea, but I usually just end up buying the tins of the same ones. The last really good tea I tried that made my circulation was a black tea called Blue Lady. I also really like White Raspberry Truffle, Rose Colored Glasses, Winter Mint Rooibos, and Rooibos and Roses. Whenever I go to Infusion Tea I get a little nostalgic because it's right next to where Urban Ashtanga used to be. That's where I first tried and fell in love with that practice. I do miss that place!

I love everything about Infusion Tea. It's vegetarian with many vegan options, and I really don't think you can go wrong with anything that you order. I saved up a few pictures of what I've ordered over time so you can see how refreshing everything looks! They are also the only place I know with vegan gelato! Right now they have vegan Pumpkin Pie Gelato! Move over Starbucks!

They also have a nice assortment of vegan cakes and cupcakes. I really wanted to try the Vegan Pumpkin Chai Cake, but the gelato was really enough for me :)

This was a delightful and healthy hummus wrap with one of the best side salads! They use some sort of sweet vinaigrette dressing, and it's to die for!

I saved the best for last! I realize this is a slightly blurry picture, but don't let that fool you! It's really the best gazpacho in town. Maybe the best ever! It's such a good mixture of tomato, cucumber, cilantro, onion, etc...and just so so so refreshing and delicious!

Here is a link to their website.. Infusion Tea

I hope you all have a nice night and week!

Until Next Time....

Love,

Monica

Farmers Market, Vegan Chili, and Rockin' Backbends!

2010-10-05T20:46:00.003-04:00

Namaste!

Practice last night was amazing as expected. I haven't practiced the whole series for awhile, but I noticed that I moved my feet closer together and got my hands further up my back in Supta Kurmasana. I'm not clasping yet, but it's neat to see the changes.

After Monday nights practice I usually hit up the Stardust Farmers Market with some of my Yogi & Yogini friends. I love a farmers market at night… live music… good food! It's a nice way to wind down the night. Stardust also has some good vegan fare. Last time I got the vegan chili which was awesome! They really give you a lot… I had leftovers for two days! They also layer it…. I was eating it for 10 minutes and then realized that there was rice underneath. It was a pretty exciting moment. Last night I got the vegan quesadillas. I didn't think those were that great. They were calling them quesa-nadas though since they didn't have cheese, which I thought was funny.

While we were all eating we were discussing what our favorite poses were in primary series and then the ones we struggle with. I was trying to think of what my favorite pose was, and I had a hard time answering that question. In Ashtanga, I really love the practice as a whole. It's not really the asanas, but the breathing, the meditation, the way I feel when I am in them, and the way I feel after practice. I also get this energy when I am practicing that I is totally new. I can be tired and sometimes I even try to talk myself out of practice, but once I get there and hop on the mat I all of the sudden forget that I was tired. I have this energy that takes me through the whole practice and I even feel it after. Maybe that is the Prana I am feeling?

Aside from saying that, I can say there are poses that I do struggle with, or are not very comfortable for me. For example… Upward Bow. In my first backbend I feel a little weak in the feet and lower legs. I am not totally sure why, but I think it might have to do with how my weight is distributed. When my feet are adjusted to the proper form (heels out, toes in) my feet tend to feel a little weak. It's probably because my feet are not used to being in that position and holding my body up that way. The first time I was told to turn my heels out I actually had to bring myself down. I can hold myself up now, so I guess I'm adjusting and getting stronger. I do six backbends to start with. The first three are normal, and then the next three I walk my hands in more each time… with my 6th being the deepest. I hold each one for five breaths. After that I work on drop backs which I think I enjoy more than laying on my back and pushing myself up. I really feel like I am almost to the point of bringing myself up on my own, but not so much going back and catching myself from standing. I did gymnastics all growing up, but this type of backbend is much different than a gymnastic one. The interesting thing is that as much as I feel like I am struggling in this asana, I look forward to it everyday, and once I started doing more and intense backbends my body and energy has been different. I don't know how to explain it, but it's like I have this added energy and I feel lighter.

Besides upward bow there are other backbends in Ashtanga. Second series is made up of many backbends which are much different than upward bow. In Some of them, you start on your knees and bend back and grab your heels, or you bend all the way back so your head is on the floor and your forearms are on the ground and your hands are walking in and reaching for your feet. Others you are on your stomach and you reach back with your arms and grab your feet and pull your body up. I love the backbends in second series.

On another note, I do really like practicing arm balances! Those might actually be my favorites!

Have a wonderful night and day!

Om Shanti

Monica

Contemplations and Asana

2010-10-04T14:32:00.004-04:00

Namaste Everyone!

I know I haven't blogged for awhile, and that is because I have not been very active with creating new deliciously succulent vegan dishes. I have topics I want to blog about, but they don't really have to do with the topic of being vegan. Honestly, I have been pretty basic lately…. cereal with strawberries and hemp milk for breakfast, soup or a salad for lunch, and a lot of greens and veggies in the wok, soba noodles or wild rice, some braggs liquid amino, sesame oil, and red pepper flakes and I'm good to go for dinner. Last night I made wild rice with broccoli, veggies, and edamame, so I change it up now and then, but that's the usual!

I have been so focused on my Ashtanga Vinyasa Yoga practice that I haven't really had time to be experimental with new dishes and recipes. I really want to take time to blog about my experiences and contemplations that I have been having as I have delved deeper into this lifestyle. I am reading, learning, practicing, and experiencing so much and I know writing and sharing these experiences will help deepen my practice. So, I am changing the focus of my blog for a bit, and I hope you'll stick with me. I, of course, will still blog vegan recipes and thoughts as they come about as well. :)

This particular blog is pretty much going to be a ramble of a bunch of things that have been going on in my mind lately. As I've been reading the Yoga Sutras of Patanjali, I have spent a lot of time just thinking about my life and how everything has changed. I read in the Yoga Sutras that the mind is always changing and you have to embrace that. People are scared of change and they try to hold onto this and that, but that's impossible because everything is always changing everywhere all of the time. We are always changing - every minute. So, once we realize this and embrace this - it's like a weight off your shoulders. It's such a relief to accept change (because it will happen whether you like it or not) so life can happen and you can really begin to enjoy it.

Everything in my life has changed and I am happier than I've ever been since I stopped planning or forcing anything for the future. I truly believe that when you give up expectations and analyze everything in your life: your thoughts, your reactions, your worries and stressors - a path will open up and everything will start to make more sense. Swami Satchidadana says, "If we live in the present, even though the whole world might blow up in a minute, it won't bother us. If we have decided to be happy, nobody can make us unhappy. Anything might happen. An earthquake might decimate the entire world, but we need not bother about the future. Nor should we worry about the past. It has already gone. To be happy this minute is in our hands. But, a carefree life is possible only with a well-controlled mind, one that is free of anxiety, one without personal desires or possessions."

I used to get so much anxiety and stress about money. You always hear… "Go to school so you can get a good job and make money. And, if you further your education, then you can make even more money!" It's so much more about money than education or doing what makes you happy these days. How many of you chose your profession because it's what you are passionate about and is exactly what makes you happy? How many of you received a degree in what you thought would make you happy later to find out that it's not for you? Don't get me wrong… I went to college and have an undergraduate and a graduate degree. I wouldn't give up or take back those experiences. I have learned something from everything that I have experienced in the past, and it has led me to where I am now. I am thankful for that, and I am excited for new discoveries. I can honestly say though that I didn't figure out what I was passionate about until after I received those degrees. Everyone is different though - this is just my experience.

I used to get so stressed out about money, but once I started to think of money differently, it was like I was a new person. I started to think of it as just a number. I mean, that's really all it is… it's a number on a computer screen, a piece of paper, a round piece of copper, or a plastic square. What significance does it really have… why do we let it define us? When I die am I going to say…. I'm glad I owned all of those cars and homes and paid off my credit cards… or am I going to say I am so glad that I have an amazing group of family and friends and experiences? Yes.. we need money to survive and live comfortably, so I'm not knocking money… I just think we need to change how we use it. In Asteya (non-stealing), which is part of the first limb of yoga , Satchidanada explains that we should just use our money for what we need to survive. He calls it stealing if you overindulge in buying and spending….. "If someone has fifty garments in his closet and his neighbor does not have one, the first person is stealing the second usage. Because certain people have the buying power to make a lot of purchases they raise the prices for poor people who don't have much money. If everyone merely bought for their own necessity, goods would be left over in stores and prices would come down. The whole worlds economy is based on this." I love this perspective. I never thought of overspending as "stealing" until now.

It seems like once we have one thing…we can never be fully satisfied. When a person goes to purchase a home they look for the biggest they can afford, and then the next home purchase must be bigger with lots of upgrades! If we just built houses that were standard in size depending on how many occupants to live comfortably with minimal possessions than we would have more room for people and families that didn't make tons of money to live. We would make it more affordable for them too.

It's definitely a life long journey. I don't know that I will ever be free from personal desires completely or have a well-controlled mind 100% of the time. But, I am definitely going to try and do the best that I can to notice when these feelings come about, and then continue to analyze so that I can let go even more. Next time you feel stress or anxiety about something ask yourself why. Is the stress really worth it? What's the worst that can happen? Also, try to analyze negative thoughts as well. Do you think of someone negatively? Why do you not like that person? Is it really a good reason? I have found that self analyzation and compassion for others makes everyday a good day.

Alright well that is my thought for now.

Onto the next…..

I also wanted to talk about my Asana practice.The Mysore method has really helped my practice and I look forward to it everyday. Right now I am stuck on Marichyasana D, and I am trying to not get frustrated with that. I know I am getting closer, at least on my right side. My left is much tighter for some reason, but everyday I notice I am able to twist a little deeper and rotate my arm a little more. I am working to control my breath, my bandhas, and just examine how my body feels so that I can deepen all postures. I keep telling myself to enjoy each posture and the steps along the way. I will be excited when I can move on to Navasana though! I love working with all of the instructors here… I learn something new and different from all of them.

Besides the asanas, my main focus is on overcoming distractions, controlling and deepening my breath, and learning to let go. Controlling my breath seems to be a challenge. By the time I reach Virabhadrasana A & B I realize I am actually a little out of breath. I can actually feel my heart beating faster, and that makes it tough to keep my breath slow and under control. Last night at Mysore was the first time that I felt normal in those poses. I think it's because I am doing better at always engaging my bandhas and paying attention to my breath. I'm trying to see if I can slow it down and deepen it even more. At the point when I get to the Marichyasanas I have to remind myself to keep my breath deep and even. Since I am trying to improve C and working on the bind in D I notice that my breath pattern becomes shorter and more forced. When I deepen and slow down my breath I feel like I can concentrate more and move deeper into the pose. I am trying to learn to let go and release tension in my body. Since I am working on the bind I believe I sometimes try to force it or tighten up. When I do concentrate on letting go I have noticed a difference. I am not there yet, but I know I have opened up and moved deeper into the pose, so I am optimistic!

Tonight is Monday so I am going to do the led series. I don't get to move past Mari D anymore since that is where I stop in Mysore. Every pose leads to another in Ashtanga, so until I reach Mari D I'm really not ready for the other poses. Even though this is true, I still like to attend a led class and practice the postures. I also love the group energy when a class is moving, breathing, and experience Savasana together. It really depends on the instructor too…. Lewis, who teaches Monday nights, radiates the most positive energy and I feel the prana in full effect.

Until Next time……… Om…….

Monica

Do practice Ashtanga? What are your thoughts on practice on and off the mat - Email Me, I'd love to hear about it!

Soba Noodles with Tofu and Cucumber in a Soy-Vinegar Dressing

2010-07-27T22:57:00.004-04:00

I love soba noodles. If you're not familiar, soba noodles are the size of spaghetti and they are made from buckwheat. I can't believe I have never written a blog about them since I eat them at least twice a week. They're so easy and quick to cook up. I usually just boil them, add something green like broccoli or kale, add some tofu, and flavor with some sesame oil, braggs amino, and sesame seeds. Maybe I'll top with some cilantro and avacado - just depends what I have around the house. They're pretty tasty.

One of my favorite Soba dishes is called Otsu from the Super Natural Cooking Cookbook by Heidi Swanson. Here is how I make it!

The Dressing:
Fresh ginger, cut into a 1-inch cube, chopped
1 tablespoon agave
3/4 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce or braggs liquid amino
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

For the Protein:

1 block extra-firm tofu

Red Pepper Flakes

Sesame Oil

Sea Salt

The Rest:

8-10 ounces dried soba noodles
1/4 cup chopped fresh cilantro
3 green onions, thinly sliced
1/2 cucumber, cut in half lengthwise, thinly sliced
1 small handful of cilantro sprigs, for garnish
1/4 cup toasted sesame seeds, for garnish

Make the dressing by combining the ginger, agave, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running, drizzle in the oils.

Cook the soba in plenty of rapidly boiling salted water just until tender, then drain and rinse under cold running water.

While the pasta is cooking, drain the tofu, pat it dry, and cut it into triangles. Make a rub with the sesame oil, red pepper flakes, and sea salt and coat both sides. Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Flip gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and a bit crispy on both sides.

In a large mixing bowl, combine the soba, the ¼ cup cilantro, the green onions, cucumber, and about ⅔ cup of the dressing. Toss until well combined. Add the tofu and toss again gently. Serve on a platter, garnished with the cilantro sprigs and the toasted sesame seeds.

This is seriously one of my favorite dishes. Some other variations I like to make are adding some or all of the following: sauteed brussel sprouts, lightly cooked broccoli, sauteed kale or spinach, edamame, shiitake mushrooms, or Gardein instead of tofu. I also like to top with avocado whenever I have that available. You really can't go wrong with Soba Noodles. Anything Goes!

Lately I've been listening to a lot of Neko Case. I really enjoy her latest album, Middle Cyclone. It's one of those albums that I like more every time I listen to it. I like to listen to it when I am cooking, but it works anytime. Here is a song from it, perhaps you'll like it as much as I do.

Do you have a favorite Soba Noodle Dish? Make a comment or Email Me, I'd love to hear about it!

Namate,

Monica

Favorite Vegan Shampoo and Conditioner

2010-07-25T12:26:00.001-04:00

I have been trying for a few years now to find a good vegan, paraben-free, and sulfate-free shampoo and conditioner. I have tried a lot of different brands and haven't had any luck until NOW! This coconut shampoo and conditioner by dessert essence is made of all natural oils and extracts (some organic) and made my hair shiny and feel smooth and healthy. My hair is thick and tends to be on the dry side, and it's been tough to find a product that leaves my hair feeling this soft. You can buy this online or at whole foods.

What is your hair type? Do you have a favorite shampoo and conditioner that is natural, paraben free, and vegan? I would love to hear about it. Make a comment or Email Me! Hope to hear from you soon.

Namaste,
Monica

The Cove and How to Take Action

2010-07-23T18:38:00.002-04:00

Have you heard of The Cove? When I ask this question, most people they say, "Is that the dolphin movie? I can't watch that stuff." Seriously people, avoiding this movie just because you don't want to see something that is going to make you sad and teary-eyed is not a good enough reason for me. Yes, it's horrific, but It's really amazing and inspiring to see this group of activists join forces and document their journey to a cove in Taiji, Japan where approximately 23,000 Dolphins are killed each year. This film is a must see. It will inspire you to take action, spread the word, and will leave you feeling empowered.

Please don't avoid this film - It's a very powerful documentary that demands to be seen.

Please visit this website to find out how you can take action and make a difference in whatever way you want just like the people in this film are doing.

Veg Out At This Restaurant In Sarasota

2010-06-23T22:24:00.005-04:00

Veg: A Vegetarian and Seafood Eatery

Hi Friends! I wanted to tell you about a restaurant that I ate at when I was visiting my parents for Fathers Day this past weekend. The restaurant is called Veg and it's a Vegan/Vegetarian/Pescatarian eatery. The menu had a decent amount of vegan options and everything was so creative. I had a hard time choosing what I wanted to order because everything looked so awesome.

We started off with the Hummus, Quinoa, and Babaganoush Appetizer. Watch out though, the Babaganoush is made with mayonnaise, so it is not vegan. Either order it with double hummus or quinoa. I mixed a small scoop of hummus and quinoa together and spread it on my pita.

I ordered one of the specials, so it's not a regular on the menu. This was half of a butternut squash stuffed with tempeh curried rice served on top of spinach with a side of beets. This was easily one of the best meals I have had, and happy that I was able to have some the next day for leftovers. The next day I scooped everything out of the squash and mixed it together. Yum!

My mom ordered the Portobella Volcano. This is marinated portobello topped with caramelized onions and garlic mashed potatoes on a bed of sautéed spinach and quinoa. I had a bite of this and it was to die for. I almost ordered this for my dinner, but I went with the special since I can always order this.

My dad ordered the Organic 7-Bean Root Soup. I had a bite of this and it was delicious, savory, and filling!

If you live in Sarasota, or are ever there for any reason, this is a place that you won't want to pass up. The service is top notch, and the food is so creative, fragrant, and delicious. You can't go wrong, and you will find yourself wanting to go back for more!

Click here for the Veg Website where you can view the menu.

Everyone really liked their dinners, and my dad seemed to have a great Fathers Day!

Have a great night!

Namaste,

Monica

Check Out My Sweet Beets

2010-06-22T21:50:00.005-04:00

Hi Everyone!

Yesterday I did my blog on how to cook beets, which I was quite happy with. But, today I am sure you are wondering what items you can pair beets with to make a full lunch or dinner (or breakfast.. why not?). I know I gave you some ideas at the end of my last blog, but I would like to indulge you with a recipe that I made last night that includes a sauce that you can use with almost anything. This sauce is a staple in my diet, and maybe it will be in yours too!

Read on to find out kiddos…….

1 package Rising Moon Butternut Squash Ravioli
1 cup roasted beets, sliced or cubed
5 green onions
2 cloves garlic, smashed
1 to 2 cups beet greens (I used greens from three beets… however much that makes)
Some salt and olive oil to use in the boiling in the water for the ravioli.

1/4 cup olive oil
1 tablespoon balsamic
1/2 tablespoon agave

Start by preparing and roasting the beets - click here for directions on roasting beets. While the beets are roasting, prepare the green onions: cut the white parts into long strips and then cut in half lengthwise. Continue to cut the green parts into smaller slices. Chop up the beet greens and get them ready to sauté. Click here for more detailed instructions on how to prepare the beet greens.

Heat the water for the ravioli and add the salt and olive oil. Bring to a boil and pour in the ravioli. Cook according to directions on the package. Drain the ravioli.

Heat a skillet with 1/4 cup of the olive oil. Once it's heated, put in the smashed garlic. Cook until the garlic starts to get slightly brown. Add the green onions and cook for about 2 minutes. add the beet greens. and cook for about a minute. Add the roasted beets, the ravioli, the agave and balsamic and stir together so that everything is coated and warm.

Put on a plate and you're done!

Yay for colorful food!

How To Make The Garlicky-Agave-Balsamic Sauce Separate:
Mix together the balsamic, garlic, olive oil, and agave in a blender. Now you can use this to pour over already made dishes, salads, or anything that you want to eat with this sauce!

I borrowed this sauce out of Mark Bittman's How to Cook Everything Vegetarian Cookbook, which is one of the handiest cookbooks I own. It's a cookbook about how to cook every type of vegetable, noodle, grain, bean, spice, and anything else you can think of (besides meat of course) with many variations to each dish. I recommend that you pick it up!

I was so happy that I was able to use the Butternut Squash Ravioli. It had been in my freezer for months. Every time I cook it up it always tastes so delicious and I have no idea why it took me so long to make it! The whole mixture topped with the sauce made it taste like candy, but in a healthy way.

I always put on music when I cook, so this time I decided to listen to Mates of State. I listened to their last album Re-Arrange us over and over and loved it, but I probably overplayed it. This time I decided to listen to the prior album, Bring it Back. I listened to it a bit when it entered my music collection, but I hadn't really listened to it enough to form an opinion. Now I can't decide if I like Bring It Back more than Re-Arrange Us or the same. I guess that's a good thing, but I still need to pick up their newest album and their first three! If you haven't heard of them, they are an indie rock band made up of two members that are husband and wife. I would describe their music as indie pop, and I would say it is very catchy, but it's not too cute or poppy. When they sing together they harmonize beautifully, and you won't be able to help yourself from singing with them. They also use variety of instruments to bring you through each song to the end of the album. The colorful music was a perfect fit with the dinner.

I hope you enjoy!

Do you have a favorite beet recipe? Make a comment or Email Me, I'd love to hear from you!

Namaste,
Monica

Put This In Your Mouth

2010-06-21T23:45:00.011-04:00

Beet Me Up!

A few years ago, right about the time when I became a vegan, I went to Seasons 52 with my parents. I ordered the vegetable plate, and I was delighted to see all of the vibrant and delicious vegetables. I studied the plate to see what my dinner would consist of that night, and I noticed a golden vegetable that I just couldn't put my finger on. I thought it was a potato, but I could tell by the mildly sweet taste and non-starchy texture that this was not a potato. I had no idea what this was, but it was so succulent and I had to figure it out. At the end of the meal, I asked the waiter, and he told me that I was eating beets. I had never tried beets before, and for some reason I thought I wouldn't like them. They tasted amazing compared to what I had imagined.

Some time went by and I forgot about beets for a little bit. Then, a few months ago I was at Cafe 118 Degrees and had a beet juice that was magnificent. After that I had some delicious beets in a faro dish with white truffle oil at a fancy restaurant in St. Louis. Obviously this was a message that beets were supposed to be part of my life, so I started reading about all of the health benefits, and decided that I was going to learn to cook beets and make them a regular part of my diet. Please continue reading to find out more about cooking, buying, and storing beets....

Quick tips of buying beets:

*There are a few different types of beets; some are red, some are a gold color. I like both types, and I just decide which one I want depending on my mood. Red beets are sweeter in taste, and the golden beets have a mild sweetness.

*Buy the beets with the greens attached to ensure freshness. You also want to cook and save the greens. Nothing goes to waste except the stems!

*You can store beets wrapped in plastic. If you buy them fresh, they will store for over a week this way.

I have only cooked beets twice, and I am a big fan of roasting root veggies, so this is how I have had the most luck:

*Preheat oven to 400
*Use a few tablespoons olive oil, and a pinch of salt, and coat the baking sheet.
*Cut off the bottoms of the beets, and cut the beet away from the greens
*Cut each beet in half
*Once the oven is preheated, place beets on pan face down.
*Place in the oven for 30 minutes
*About 15 minutes in, turn the beets
*Cook for the remainder
*Take beets out of the oven when finished
*Let them cool for about 15 minutes (you can prepare the beet greens at this time)
*Once cooled you should be able to easily peel the beet with your fingers, or if it freaks you out to get the red pigment all over your hands, then you can take a knife to the beet and peel it that way. Either way, you will get red pigment on you unless you wear gloves. It comes off easily.
*Then, cut to whatever shape you like (cubes, slices, stars, feet)!
****EAT!****

How to cook beet greens:
*You can really cook beet greens the same way you would cook any green (kale, spinach, chard)
*Cut the greens away from the beet
*Also, cut any rough stems away from the green. You don't have to be super picky about cutting the stems away. Just make sure anything too thick is discarded.
*Chop up the greens
*Heat a skillet with some olive oil, salt, and garlic
*Once sizzling, put in the greens and cook for about a minute or until your desired doneness .
*Add them to you favorite dish to get some heart healthy greens in your diet!

If you are interested in learning more, here is a link explaining some of the health benefits of beets.

You can eat the beets and greens just like that or you can add them to a dish. I think they would be great with anything! Some things that come to mind are beets with a side of quinoa and asparagus, beets and beet greens with Soba noodles and tofu, or beets over faro with other roasted root veggies. But, one of the best combos is the one that I made tonight.... Rising Moon Butternut Squash Ravioli with sauteed green onions, beet greens with roasted beets in an agave-olive oil-garlic-balsamic sauce! This dish was inspired by one that I had at Veg, a restaurant that I will blog about soon located in Sarasota. You will see the recipe this week!

I love putting beets in my mouth!

Do you have a favorite beet recipe? How do you cook beets? Make a comment or Email Me, I'd love to hear from you!

Namaste!

Propaganda or Propagandhi?

2010-06-17T22:11:00.009-04:00

One thing that I love to do when I have free time is go through and listen to all of my old cds. It's pretty interesting to see what holds up over time, and then what just doesn't impress me anymore. Then, there are always the cds that I never really gave a chance and I wonder what took me so long because the album ends up rocking my world.

When I was going through my old albums, I came across the album How To Clean Everything by Propagandhi. I bought this album when it came out in 1993 from a mail order catalog (remember those days), and it easily became one of my top five favorite albums. I think I listened to it all through high school alongside Ani DiFranco on repeat. And, if you know me, you know how much I love Ani DiFranco, so that says a lot. I usually throw in Less Talk, More Rock, which came out in 1996, but it had been so long since I listened to their first album, so I dusted off this old thing and popped it in the cd player. It was so great to hear it again and how much it still rocks. It's probably one of my favorite punk albums of all time, but it's also nostalgic to me.

I think what drew me in is that they were one of the first bands that I listened to that were major political activists - saying things like, "I never have and never will pledge allegiance," and singing about veganism, animal rights, atheism/religion, capitalism, and just human rights in general. I was an angry teen at the time, so this was very fitting. Even though I get all fired up the more I think about the messed up things going on in the world, I am not angry anymore (that's an Ani DiFranco song… I didn't even mean to do that). I am passionate about these things though, and it's important to be an activist and speak your mind. You just have to do the best you can with what you have, and continue to do your part to try to make the world a better place.

Since How To Clean Everything, they have released more albums, their sound has matured and they continue to preach their message. I really haven't kept up on them since Less Talk, More Rock. I went ahead and did some searching on the internet and found this podcast on Vegan Freak Radio where Chris Hannah talks about animal rights, being vegan, and their newest album! The interview doesn't happen until the last half hour of the show, so you might want to forward to it.

Check it out the podcast here!

This is also a link to the resources section of their website where they list all of the activist groups they support.

Here is a link to an interview with Chris Hannah on the Peta2 site!

I still listen to Propagandhi because they continue to be animal rights activists, promote veganism, and speak their message on other political subjects. I like what they stand for, and as long as they are taking action I will support them.

I am listening to this cd now, and I forgot how awesome it is....It's blowing my mind! I hope you enjoyed learning about Propagandhi! Now go listen to them!

Do you have any favorite bands that promote veganism or have a political message? What were some bands that you loved that you rediscovered that still held up well over time? I love talking about and discovering new music. Make a comment or Email Me, I'd love to hear from you!

Namaste,
Monica

I'm With Coco....

2010-06-15T23:58:00.006-04:00

Hi Friends! I'm not sure if you've noticed, but it's been extremely hot this summer - especially in Florida. If I go outside for 5 minutes, it looks like I've just been through a spin class. Last night, my yoga instructor even said, It's not everyday that you come to yoga to cool down!

Speaking of summer heat, one thing that I know I can count on to keep me hydrated is Coconut Water. I've tried a few brands over the last week, and my favorites are O.N.E and Vita Coco. Naked also makes a brand of Coconut Water that uses the same pasteurization process as the others, so I imagine it's just as good. There is another brand of Coconut Water that I wanted to bring to your attention called Zico. I do not recommend this brand because it has added natural flavors and it is from concentrate. I did try it, and it does not taste natural at all - so stay away!

The sweet sweet Coconut Water in these tetrapacks are 100% natural, but not raw. The water is extracted from young green coconuts from Brazil, and they use a process called "flash" pasteurization to eliminate any bacteria, but this does not ruin the nutritional value at all. These products also have no additives, preservatives, added sugar, or natural flavoring - the only ingredient is 100% natural coconut water. Hooray!

The refreshing sweet water flavor is not the only reason to drink coconut water. I have found that Coconut Water is the purest liquid second only to water itself. It has more electrolytes than sports drinks, more potassium than a banana, and it is also full of calcium and magnesium.

Here are a few fun facts about Coconut Water:

Helps keep the body cool and at the proper temperature.
Helps carry nutrients and oxygen to cells and boosts poor circulation.
Regulates the function of the intestine, helping promote smoother skin.
Helps replenish your body's fluids after exercising.
Helps detoxify your body and boost your immune system.
Helps ease stomach pains.
Coconut water releives urinary problems and breaks down kidney stones
Coconut Water is a universal donor and has been used in blood transfusions
It's cholestoral and fat free
Regular consumption of coconut water can naturally improve immunity, increase metabolism, alter HDL, and detoxify the body.

I also discovered that in World War II and The Vietnam War coconut water was used intravenously to prolong life when IV solutions were in short supply. It was injected directly to the blood stream to prevent dehydration because coconut water is similar to human plasma. Isn't that fascinating?

I have no idea how it took me so long to discover Coconut Water!

How often do you drink coconut water? What are your favorite brands? Are there any healthy recipes, drinks, or smoothie recipes that you would like to share? I've never actually attempted to cut open a coconut, and extract the water myself. I'm a little intimidated, but one day I will do it! Have you ever done that? I'd like to hear about it! Make a comment or Email Me me, I'd love to hear from you.

Namaste, Monica

You're Not Supposed to Outlive Your Kids

2010-06-14T23:57:00.012-04:00

Hi Friends! Todays blog is about food that is marketed as healthy, but is actually very harmful to your health. Many of these products are targeted towards children, and I think that's pretty sickening. Okay... Ramen has never been marketing as healthy, but I think that some parents may not be aware of how bad the ingredients are in these products. It is upsetting that many parents buy these products for their families, and do not even look at the ingredients or pay attention to what they are actually feeding their children. These ingredients are the cause of diabetes, obesity, and other future health problems.

First, let's talk about GoGurt. What pisses me off is that I could not find the ingredients for GoGurt anywhere on their site. I had to search and search the internet to find out that it contains many harmful ingredients including sugar, high fructose corn syrup, kosher gelatin, natural and artificial flavors, yellow#5, and blue#1. First of all.... sugar and high fructose corn syrup? Why do we need two types of sugars? Also, do you know what gelatin is? It's made from the collagen inside an animals' skin and bones. Oh, but this is kosher gelatin - Well, then that's okay, right? No, it does not make a difference... that's crazy talk. I found this article about GoGurt and how it contains more sugar that a coca-cola. Well, that's just awesome!

Okay... Ramen noodles.... first of all... the noodles are deep fried! That should be enough said right there. But no worries... I'll indulge you with more information.... the noodles also contain cottonseed oil and a bunch of other ingredients I cannot pronounce. The packet contains: Salt, MSG, chicken powder (how is chicken powder even made?), sugar, natural and artificial flavors, and more ingredients I can't pronounce.

Cottonseed Oil is a natural toxin and contains pesticide residue. Here is an article that explains how bad this is for you. Why would you let your kids ingest this?

MSG (Monosodium Glutamate) can cause migraines, numbness, chest pain, nausea.... read more about it here.

One of my favorites is Chex Cereal: Whole Grain Wheat, Sugar, Salt, Molasses, Trisodium Phosphate, BHT added to preserve freshness. Wow.... that sounds really healthy... sugar, salt, molasses, and some other ingredients that sound like diseases. Awesome!

Then, there are Lunchables. The easy go to lunch for kids so you don't have to pack it yourself. You can see I posted the ingredients to the left. Look at all of those ingredients! This drives me crazy! Smoke Flavor, Carmel Color, High Fructose Corn Syrup, Guar Gum! What happened to a good old fashioned home made sandwich with natural ingredients? These are some of the worst things that you can feed your kids. Did you watch Jaime Oliver's Food Revolution? Jaime Oliver refers to feeding your kids these types of products as child abuse.

Who came up with 100 Calorie Snacks? What a genius idea! It's like someone said; What should we do with all of these leftover ingredients that no one wants to eat anymore? Oh I know....how about we figure out how much adds up to 100 calories, and that will trick people into thinking it's healthy, and sell it! This 100 cal snack to the right will kill you.... it's full of trans fat, cottonseed oil, msg, etc.

The list goes on and on: Cool Whip, Honey Nut Cherrios, Chex Mix, Kraft Macaroni and Cheese, Fruit Roll Ups, Juicy Juice... all of these products are just awful. Start paying attention to the ingredients and do yourself a favor and don't consume these products. Make healthy choices for your kids early in life so they don't get addicted to these products, and so they will be more inclined to crave, buy, and cook healthier food as they grow and mature. When you know exactly what you are putting into your body you feel better, look better, and are more confident. Knowing you are doing the same for your children will lighten up your life.

One last thing: Do you know what's in your orange juice? I bet you have no idea. Watch this video and find out!

What are some quick and healthy meals that you make your kids? Are there any products that I forgot to mention that you would like to add to this list? Make a comment or Email Me me, I'd love to hear from you.

Namaste, Monica

PS. Stop buying soda for your kids. Have you ever seen how a soda cleans the corrosion off of a car battery? Why would you do that to your intestines? Stop drinking soda!

Mac & Cheeze & Gardein Chick'N Tenders - For The Kid In You

2010-06-13T21:51:00.003-04:00

Hi Everyone! I hope you've had a really good weekend! One thing that I have had a very hard replicating is some good old fashioned mac and cheese. When I first heard the hype about vegan Daiya Cheese I was so excited to run out and get it and whip up this favorite from my childhood! This isn't super healthy.... just a treat, and sometimes we need that! But, I do try to make it as healthy as possible by using whole wheat noodles and throwing some broccoli in there. I paired it with some Gardein "Chicken" tenders and some Regina Spektor because they are both fun and goofy.

Here is my recipe:

For The Noodles:
1/2 LB (plus a little more) Whole Wheat Elbow Noodles
1/2 Tbls olive oil
A few pinches of sea salt

For the Main Dish:
1 bunch green onions, sliced (white and green parts)
1 cup broccoli (cut really small)
2 cloves garlic, chopped
1 Tbls Olive Oil
1 Tbls Earth Balance
1/2 cup water
1 cup cheddar Daiya Cheese
1/2 cup mozzarella Daiya Cheese
2 Tbls Braggs liquid amino (or tamari, shoyu, soy sauce)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1 bag Gardein Chicken Tenders

Directions:

Preheat the oven and cook the tenders based on the directions of the package.

Add the olive oil and salt to the water that you are going to cook the noodles in, and bring the water to a boil. Once it boils, pour in the noodles and cook to your desired tenderness. I used a little more than half of the 1LB bag.

Once they are done, drain the noodles. In the same pot, turn the heat to medium, and add the olive oil and Earth Balance. Once heated and melted, add the garlic, onions, and broccoli. Cook for about 3 minutes. Add the noodles back into the pot, add the water, the Braggs, garlic powder, and onion powder. Then mix together and add the cheese gradually as you mix. You might want to lower the heat a bit, but still hot enough to melt the cheese. Keep mixing together. You will notice that the cheese might start to get stringy, but just keep mixing and it will start to coat the noodles and eventually look like real mac and cheese. It might take about 10 minutes. If you notice that the noodles or cheese starts to stick you might need to turn down the heat or add a splash of water.

This was my second time making this, but the first time I just used the cheddar, and it turned out fabulous as well. So, it's your choice. I like having the mixture though. Grab a few of the tenders (which are addicting and even good cold), a few spoonfuls of mac and cheese, and you are done!

And, don't forget to put on something fun, like Regina Spektor. Fun is actually an understatement, even though she is silly and quirky, her music is also intelligent, creative, and sometimes complex. I only own and have heard Far and Begin To Hope. When my friend gave me her latest album, Far, I could not get it out of my cd player. I loved it - song after song. I love the themes and enchanting stories, the piano playing, her whimsical singing style, and each song is just as catchy as the next and easy to sing along to.

When I listened to Begin To Hope, I liked about half of it, but the more I listen I am getting into it. At first I thought her voice was just annoying in some songs, but I started to appreciate the quirks and eccentricities. I love the way that she sings as if she's just talking to you. I think it makes the music more intimate. She has this way of capturing a moment in time, and it feels like you are reliving it with her. I don't know what it is about cooking, but it makes music better. Now I have to grab her older albums!

I hope you enjoy!

Do you have a favorite vegan mac & cheese recipe? What are some of your favorite childhood dishes? Have you made any of them vegan and would like to share? Email Me me, I'd love to hear from you.

Namaste.

I Like It Raw

2010-06-12T17:45:00.000-04:00

Hi Friends! Today has been absolutely delightful, and I hope that your day has been as well. I started off the day with some organic Yerba Mate that I bought from Infusion Tea, and then did some stuff around the house, and made my way to the sauna. I always feel so refreshed after a visit to the sauna, and nothing feels better than finishing it off with a cold energizing shower immediately after. I feel more awake, my skin looks better, and my body feels lighter and freer. I have this quark where I worry that if I wait to get home and shower after the sauna that it won't work to its full extent. I figure - you sweat out toxins such as sodium and environmental pollutants - but if the sweat dries does it seep back into your body? That's why I like to run right to the shower after. Does anyone know the answer to that?

It's been so hot out in Florida, so today I was craving some sort of healthy and cold smoothie. I usually make a trip to Cafe 118 Degrees on Saturdays to get one of their raw smoothies. If you don't know about Cafe 118 Degrees, it is a raw food restaurant off of Park Avenue in Winter Park, and everything is fabulous. If you are not familiar with cooking with raw foods, it means that they only use nuts, seeds, fruits, and veggies. All food is vegan, free of processing and refining, and everything is heated below 118 degrees in order to preserve vitamins and enzymes.

I know what you are thinking.... can't I just eat raw at home? Not like this! Everything is so out of this world and you won't believe what kinds of concoctions the chef can make. It's like nothing you have ever seen. Today, I got the Venus Verde, which is Spinach, Basil, Pear, Banana, and Pineapple. It's my favorite smoothie from there. They also have "milk" shakes, juices, entrees, and raw deserts. I have just been going down the list ordering from their menu. My favorite dish so far has been the Beet Ravioli, but I have tried many things, and there is not one thing that I can say yuck to. My favorite raw desert is the 'Smores'. The Chocolate Hazelnut Tart is amazing and so rich, and the raw ice cream is to die for.

Below are pictures of the Venus Verde, the Gazpachos, the Fettuccini Alfredo (the noodles are made out of zucchini), the Raspberry Agave Lemonade, and the Chocolate Hazelnut Tart.

You would think that it couldn't get any better than this, but I am off to see Passion Pit!

What are some of your favorite vegan friendly restaurants? What is your experience with raw food, or do you have any recipes that you would like to share? Email Me me, I'd love to hear from you.

Talk to you soon!

Namaste, Monica

Beat Your Meat - With These Proteins

2010-06-11T09:14:00.017-04:00

I don't make a habit of eating meat replacements, but they are not bad every once in awhile. They are great when you are having a lazy day, need something fast, or are just having a craving that you want to nourish. I wanted to share my favorites in this category, and you will see that I use these every so often in my recipes. These also make great transition foods for people wanting to make the changeover to vegetarian or vegan.

Gardein is a play on the words garden and protein. It's made from soy, pea and wheat proteins, and ancient grains, and then slow cooked to give you a meaty bite and texture. You can cook Gardein in the microwave, on the grill, in the oven, or on the stove - all of the conventional ways that you would usually cook meat. I love Gardein when I want something quick, or when I am craving one of the old dishes that I used to make such as "Chicken" Piccata or "Beef" Stir fry. I have tried all of the products in the pictures and they are awesome and totally vegan!

I love Boca Crumbles when I am craving spaghetti and "meat" sauce, and a Boca Burger whenever I don't have time to make dinner and I need something quick before a night out. I wouldn't say they are super healthy, but good in a pinch.

Sunshine Burgers are the best! They are made from sunflower seeds, brown rice, herbs, sea salt, and carrots. They taste awesome and they are great on the grill at a cookout!

I'd love to hear about how you use these products in recipes, or to answer any questions you may have about being vegan. Email Me me, I'd love to hear from you.

Namaste.

Books to Live By

2010-06-10T10:14:00.005-04:00

8 Weeks to Optimum Heath:

A Proven Program for Taking Full Advantage of Your Body's Natural Healing Power

Andrew Weil, M.D.

Do you have books that have made such an impression on you that you keep them by your side and constantly grab for them because you just couldn't get enough? I first read 8 Weeks to Optimum Health by Andrew Weil, M.D. about 10 years ago (man, that makes me feel old) and it's one of those books that I always find myself referring back to. I keep it in my bookshelf right next to my kitchen table, and I'm always skimming through it just to refresh myself.

If you haven't read this book, you should. It's an 8 week program that takes you through steps on ridding your life of toxins and getting you on the right path to natural health. When I first bought the book I did the 8 week program to perfection. I always take the attitude that when you have a program like this, you have to take it to the extreme, and then eventually add back in what you need to make it work for your lifestyle.

What I really like about this book is that it is not a fad diet, and not something that you just jump right into so that you shock your system. He promotes gradual change and learning how to feed your body what it needs to utilize it's natural healing abilities. In other words, like fad diets, he is not telling you this is what you need to do to lose weight and have a perfect body, but he's telling you what you need to incorporate into your life to live long and be healthy physically, mentally, and spiritually.

Every week has a focus and he breaks down each chapter into these categories: projects, diet, supplements, exercise, and mental/spiritual to get you on the right track. Then he goes onto explain each section in detail, and even adds in simple delicious recipes to help get your diet moving forward. A few of his focuses are identifying and removing harmful ingredients in your pantry, learning about the impurities of your drinking water, using a steam bath or sauna, the importance of sleep, breathing techniques, types of fasting, and adding tonics to your life. Throughout the book he also has sections called, Healing Stories, where people tell their inspirational stories about how these methods have brought them from close to death to total health.

This book greatly influenced me because it was the first time that someone opened my eyes up to the pollutants to the world around me, and taught me how to use what we have in nature to nourish and heal our bodies. When I implemented this program into my life I felt 100% better and still continue much of it today. I can't encourage frequent visits to the sauna and practicing yoga enough and explain to you how much it will brighten up each day. I strongly recommend this book to anyone that feels like they want to take the first step in making changes towards their overall health.

Namaste.

Put This In Your Mouth

2010-06-09T10:45:00.008-04:00

Brussel Sprouts: The Most Misunderstood Vegetable

Brussel Sprouts are delicious. They are little bite size cabbages that crunch in your mouth (if cooked right). I am sure that you heard a lot of awful things about them growing up, but don't be fooled by the bad reputation that they have. They are just so bad that they are awesome. They might even be too cool for you.

I once was fooled by the myth that brussel sprouts taste the inside of a trashcan until one day my friend made them for me. I remember thinking... great.... she made me this awesome dinner for my birthday, and I have already decided that I hate brussel sprouts without ever trying them. But, I'm open minded and I was newly vegan, so I was happy to try them. We were all sitting at the table, and I had my plate in front of me, grabbed the veggie with my fork, and I bit into my first brussel sprout. I instantly wanted more and I couldn't get over that it took me this long to give them a chance. She made me this recipe off of 101 cookbooks, and since then I have forever been buying, cooking, and loving brussel sprouts.

Why are brussel sprouts awesome? Well, besides tasting good, they have super healthy for you. They are high in fiber, help protect against cancer, and they are high in vitamin C which helps support immune function. They also help protect against rheumatic arthritis and birth defects. You can read more about it by clicking here.

There are a few ways to cook brussel sprouts, but I think they are best when they are cut into ribbons and pan fried to where they are a little crispy on the outside and tender on the inside. I do not recommend frozen brussel sprouts, they always end up too soft and watery.

How to prepare a brussel sprout for cooking:
Cut off the ends and peel away any loose or discolored leaves. Wash well. They can be cooked whole or halved, but for this recipe they are best sliced.

Here is my basic brussel sprout recipe....

You will need:
20 brussel sprouts, sliced
2 tablespoons olive oil
sea salt
1/2 Tbls sesame oil
2 cloves garlic, chopped

*In a bowl, coat the brussel sprouts in 1 Tbls Olive oil and some salt. Mix together
*Heat a large skillet to med heat with 1 Tbls olive oil. You do not want to make it too hot because you don't want the outside to cook too fast, but you do want to get the outside somewhat browned.
*Pour in the brussel sprouts until they are laid out flat on the surface.

*Cook for about 5 minutes, and then they should start to look brown on the bottom.
*Once you see that they have started to brown, add in the garlic, sesame oil, stir together, cover and cook for another minute.
*Pour in a bowl and you are done!

You can eat them just like this, or add them to a pasta, a rice dish, quinoa, couscous, soba noodles, or just add some other delicious veggies to the mix. Tonight I made these and mixed them in with kale, tofu, leeks, and rice noodles.

Roasting brussel sprouts is also a good option. Here is a Barefoot Contessa recipe for that.
I have also been wanting to try a veganized version recipe from the Momofuku cookbook by David Chang for Roasted Brussel Sprouts

Let me know if you make them and how they turn out! Enjoy!

I love Brussel Sprouts in my mouth!

Namaste.

Mixed Mushroom Soup with Green Lentils

2010-06-08T08:36:00.005-04:00

I LOVE mushrooms......and I hope you do too because this is a soup for mushroom lovers! This soup came about because I was cleaning out my fridge and realized I had a box of dried porcini mushrooms that I needed to use. I went to the grocery store and bought some fresh crimini mushrooms and fresh shiitake mushrooms and mixed mushroom soup was born. Something to remember when making this earthy flavored soup is that it only needs to be lightly salted. If you don't salt it enough it will be bland, but adding just a small amount of salt will bring out the mushroom flavor beautifully.

I also love the New Pornographers, and I have been listening to their newest album, Together, for a few weeks now. I've been listening to it in sections or just repeating certain tracks, but tonight I decided to take the time to listen to the whole thing while making this soup.......

For the broth:
1 oz dried porcini mushrooms
5 crimini mushrooms, sliced
5 shiitake mushrooms, sliced
1 leek, sliced and cut in half
1 cup broccoli
3 cloves garlic
1/4 cup olive oil, plus a little more
2 cups hot water (for the dried mushrooms)
3 cups water (or water used to boil the lentils)
salt to taste
2 bay leaves
1 teaspoon rosemary

For The Lentils:
1/2 LB Green Lentils
5 Cups Water
Some Olive Oil
A few pinches of salt

Putting It All Together:

The first thing to do would be to start cooking the lentils. You will use around 5 cups of water, and add about two tablespoons of olive oil, and 1/2 tablespoon of salt to the water. Once the water starts to boil, add the lentils. Turn down the heat until it is at a slow boil. Usually green lentils take a bout 30-40 minutes to cook, but you can always test them after 30 minutes to see if they are at your desired texture. While the lentils are cooking you can start on the next step.

Soak the dried porcini's in the 2 cups of hot water for 15-20 minutes to soften and soak up the flavor. While they are soaking chop up the leeks, garlic, broccoli, crimini mushrooms, and shiitake's.

In another soup pot, heat about a tablespoon of olive oil and add the garlic and leeks. Cook for about 3 minutes and add the 1/4 cup olive oil and the shiitake and crimini mushrooms. Cook for about 2 minutes and add the porcini mushrooms along with the water they are soaking in.

Add 3 cups of filtered water and flavor it yourself. Start with 1/2 teaspoon of salt, taste, and adjust from there.

**If you want to be creative add some of the water used to cook the lentils. I actually added 2 cups of the lentil water and then a cup of filtered water. Some of the lentils will get into the measuring cup, but that is just fine. You can also use vegetable broth if you would like, but make sure it is low sodium. If you need to add more water to make it more soupy, go ahead!

You'll have a lot of leftover lentils, but just add about 1 cup to the soup. Add the rosemary, the bay leaves, stir everything together, bring to a boil, lower heat to a slow boil, and cook for about 5 minutes.

Add to a bowl.... add more lentils if you desire... and you're done!

Afterthoughts:

I sat at my table savoring my new concoction while being completely captivated by Dan Bejar and Neko Case singing Daughters of Sorrow in the background and I thought, This is one of the best soups I have ever made! I love it when this happens! It was a perfect moment. Sometimes I throw things together and it's good enough for me, but I can't say it's actually good enough to share it with someone else. This soup is hearty, fragrant, and full of flavor with every bite. I can't wait to use mushroom broth for so many other things..... and I couldn't have done it without the New Pornographers to back me up.....

I have been listening to The New Pornographers for a few years now. I have every album, and have been spending some time listening to them all thoroughly. The first one I listened to was Challengers, which is their 4th. It takes a totally different turn from their first three, which are more upbeat. That being said, they didn't just go from one extreme to another. Twin Cinema (3rd album) is a transition piece where you can hear hints of their catchy upbeat tunes from the first two albums, but then some songs that are still catchy, but also have some breathing room.

Challengers and Together have a more mellow (but not depressing) mood. I loved Challengers when I first heard it, but it was tough for me to go backwards with The New Pornographers. Although, it didn't take very long for me to fall in love with everything about them. What I love most about them is that they have their own style, but every song is different depending on who is fronting it. At first I couldn't get enough of Neko Case and A.C. Newman.... listening to their voices together just completely mesmerized me (and still does). But lately my interests have taken a turn to preferring the Dan Bejar songs. I just love his voice so much. I remember his style took awhile to grow on me, and when I first listened to Destroyer, I didn't take to it so well. I wanted to like it, but it just wasn't working for me, but now I can't stop listening (that's another blog post). That's what I love about this band..... the more I listen to them, I hear something different. The best way I can describe their songs are that they end in a different place from where they begin, and I never get sick of them.

I can't say that Together is the best album that they have put out, but I can say that I continue to like it more every time I listen. I'm listening to Valkyrie in the Roller Disco as I write this, and it's like a breath of fresh air. It just keeps getting better.

Namaste

Say No To High Fructose Corn Syrup

2010-06-07T12:47:00.007-04:00

Have you see these commercials trying to make High Fructose Corn Syrup (HFCS) seem like it's totally okay for consumption?

This makes me angry!

Why you ask? Well, because there are so many lies in these commercials, and HFCS is the leading cause in obesity right now. It's pretty much a death sentence. By airing these commercials, the Corn Refiners Association is silently promoting future health problems so that they can earn a dollar at the end of the day.

At the end, the narrator says, "Get the Facts." Let's go through all of the lies in the commercial and get the real facts right now:

A. HFCS is almost impossible to eat in moderation because it is in almost everything. It's way cheaper to use than sugar and it is easily dissolved in liquids, which is why it is so popular in the beverage industry. It's also used as a preservative so it extends the shelf life of food. That explains why you see it in place of sugar in everything. It's even in ketchup! Why?

B. In addition to obesity, It's also been linked to diabetes and overeating. After doing some research, I found out that HFCS also affects the hunger hormone in your body known as leptin, which creates an increase in your appetite and causes people who eat foods with HFCS to overeat.

C. HFCS does come from corn, but it is not natural. It's completely manufactured requiring the use of enzymes and a series of chemical processes. The processing of any food causes changes in its composition, therefore, making it unnatural.

D. It's obvious that HFCS is not the same as real sugar. But, if you would like to learn more about it, read this study that Princeton University posted on March 22, 2010. And, if it's supposedly the same..... then just use real sugar!

Knowing how much of a negative effect HFCS has on our health, commercials like these should be illegal.

How Can Tony Hayward Live With Himself?

2010-06-06T01:14:00.015-04:00

Like all animal lovers, I am heart broken over the suffering of these birds. It makes me feel a little better that many of the birds are being saved, but then sickened at the amount of birds that have died, are dying, and are suffering through this. What makes me sick is that this is a man-made disaster. It's one thing to have a hurricane or tornado, but we did this, and there is no end in site. The repercussions of this disaster are endless to our ecosystem, and it kills me whenever I see the footage of oil gushing into the Gulf.

What makes me furious is how Tony Hayward is handling this situation. BP says they want to be transparent, but they haven't been clear at all about what/how/when they are doing anything. This cap they used is not working perfectly, and as long as there is still oil flowing in the Gulf, I can't be optimistic.

Every time I see that ad run on TV with him saying, "We're going to make this right," I want to punch him. It's like BP thinks they are just going to PR themselves out of this mess. How do they not have any compassion? Are they not human? It scares me to think that what we are seeing is just the surface of this mess! What about the whole underwater ecosystem that we can't see?

What about the harmful chemicals that are being dispersed into the Gulf that are banned in other countries because these chemicals have been linked with human health problems including respiratory, nervous system, liver, kidney and blood disorders? Why won't they use an alternative? How does one even attempt to clean up such an environmental disaster as this one? What is going to happen when a hurricane hits?

I am encouraging everyone to do your part in saving these helpless birds by going to the International Bird Research Rescue Center and either donating, adopting a bird, becoming a member, or calling the number listed to find out what you can to do. You can also check out this site on the CNN website to find out all of the ways you can take action.

Namaste,

Monica

Tofu Scramble (Yum)

2010-06-05T19:40:00.008-04:00

You might be wondering where I have been since it's been awhile since I last blogged or updated my Facebook or Twitter page, or you might not be wondering at all. Well, I really have no good excuse except that I haven't been making anything interesting, or the things that I have made have been good enough for me, but not good enough to blog about.

One thing that I have been meaning to make is a tofu scramble. When I went to St. Louis this last February my Aunt made an awesome tofu scramble for me and my vegetarian cousins (it runs in the family). I made one a long time ago and didn't dig it so much, but hers was so awesome that it inspired me to make it again.

So, here is my recipe for a delicious tofu scramble:

1 block of extra firm tofu drained

1/2 red pepper cut into cubes

1/4 cup red onion chopped into cubes

3 leaves of kale chopped

2 cloves garlic chopped
1 tablespoon lemon juice

Olive Oil

1 teaspoon Turmeric

1/2 teaspoon paprika

2 small handfulls of Chedder Daiya "Cheese" (optional)

red pepper flakes (optional)

sea salt

a splash of water

Optional Garnish:

A handful of cherry tomatos cut into 4ths

1/2 cup chopped avocado

some chopped up fresh basil

Putting it all together:

Pour about two tablespoons of olive oil in a skillet over medium high heat, and wait about two minutes until it starts to get hot. Add the red pepper and onion and cook for about three minutes, stirring occasionally until the onions start to look opaque. Stir in the garlic, turmeric, a pinch of sea salt, the paprika, red pepper flakes, and the lemon juice. Start to crumble in the tofu, but don't smash it because you still want to have some large pieces. Mix everything together and cook for about 15 minutes, stirring frequently. If you notice that pieces start to stick to the pan, then you will want to add a splash of water. After cooking for about 10 minutes, stir in the kale. When the scramble is almost finished add in the Daiya cheese by sprinkling it in while stirring. Once you feel like everything is all mixed together you can turn off the heat, put on a plate, and garnish with the basil, avocado, and tomatoes!

Afterthoughts:

Whenever I cook I always put on an album that I've been meaning to listen to or one that I haven't been able to give my full attention. I decided to listen to Camera Obscura, which I first heard on All Songs Considered. Their newest album, My Maudlin Career was featured as one of the best albums of 2009. I really liked the track they played on that show, so I went ahead and picked up the album..... I thought, why not? I've actually been listening to this album all week and it's really grown on me. I like it because it's a bit poppy, but it also has a 50s sound to it. Tracyanne Campbell also has a fresh and sweet (like watermelon) voice where you can hear a hint of her accent which makes every song so delightful. I can't say that there is one song that I do not like, so it made a nice soundtrack to my morning. Now I just need to pick up some older albums.

I like to listen to music because I can really concentrate on the flavors and outcome of the food. The worst thing that I can do is make a dish, then sit in front of the tv because the food ends up not being the total focus. Music is a good distraction while I am still able to enjoy my culinary masterpiece (okay... masterpiece might be a bit overboard). I was really happy with how my tofu scramble turned out, especially now that I have access to Daiya cheese (closest flavor and texture to real cheese from what I have found). From what I remember, it comes really close to the taste of a skillet. It would also be good with green onions or sauteed mushrooms, and some breakfast potatoes on the side.

Enjoy!

Tofu

How to Shop Like a Vegan

2010-03-01T17:03:00.006-05:00

Sheesh....... it's been over a month since I have blogged anything! What happened? I guess life just got busy and out of hand... sorry about that! Working on some new things, so you should see more throughout the month.
______________________

Whenever I tell people I am vegan, they are all like, "Oh man, well then what the hell do you eat?" I get this reaction like the only things that I can possibly eat are lettuce, carrots, and celery. It's cool though.....I would have thought the same thing like six years ago. I know it's a totally different lifestyle, but there is a whole world of tasty food out there that is ignored since the processed food, fast food, and meat industries took over the world. There are also some that aren't so tasty, and some that are vegan, but not healthy. There are a lot of convenience vegan meat replacements like veggie burgers, soy sausages, "chicken" patties, and so on that are just as processed and not great for you, but good in a pinch, or at the occasional cookout. Those options also make great transition foods for people trying to change their diet... and are better from an ethical point of view at least. Most people tell me they could be vegan, but they just can't give up cheese... or something else, but the most common answer is cheese. If that's the case... give up everything but that. It's all about taking steps in the right direction.

So, over the past few weeks, I've been going through my pantry and paying attention to what I buy at the grocery store. I wanted to create a list of how I snack, keep a balanced diet, and what I keep stocked. If you are interested in trying out the vegan lifestyle... this should help you get started!

Fresh fruits and vegetables: apples, grapes, strawberries, goji berries (frozen or dried), blueberries, raspberries, avocado, brussel sprouts, spinach, kale, chard, broccoli, eggplant, bananas, cucumbers, bell peppers, hot peppers, mushrooms, sweet potatoes, cauliflower, parsnips, onions, squash varieties, leeks, tomatoes (regular and canned). I don't keep these all at a time, but I generally circulate these fruits and veggies in my kitchen.

* Make sure you experiment with less popular or exotic fruits and veggies like starfruit, mango, coconut, papaya, broccoli rabe, beets, dandelion greens, daikon radish, kohlrabi, or rutabaga.

* Try different mushrooms: morels, shiitake, porcini, enoki

* Try using avocado as a spread for a bagel or toast instead of "cream cheese" or "butter"

* Make sure to keep a variety of greens on hand and eat them daily.

Experiment with different milks to see what you like the best... I like soy milk, almond milk, and hemp milk. I just stopped buying soy milk because I wanted less soy in my diet. Soy is pretty much in everything you buy these days, and too much of anything can't be good for you. You might also like rice milk or other nut milks! You can also buy soy creamers for coffee or for recipes that call for heavy cream.

Vegetable stock is a must! You can use this for cooking instead of oil, you can use it in sauces, and it can be a base for any type of soup you desire.

Earth Balance or Smart Balance Organic Buttery Spread: These are both vegan and made with vegetable oils and free of trans fat. I promise that you won't be able to tell the difference between butter and these spreads. I don't use them a lot, but they come in handy if you want to make a piccata or a brown butter sauce, or just simply to spread on a piece of toast.

Condiments and oils:
*Soy Sauce, Tamari, Braggs Liquid Amino (I really only use braggs these days to cut out the sodium).
*Balsamic Vinegar
*Brown Rice Wine Vinegar
*Mirin
*Sesame Oil
*Chili Oil
*Canola Oil
*Olive Oil
*Sriracha (this is a must)
*Vegan Mayo (Follow Your Heart)
*Vegan Cream Cheese (Follow Your Heart)

*Follow Your Heart also makes a few vegan cheeses, but I don't really recommend them.

*Experiment with high quality oils like: truffle, flax, avocado, hemp, or coconut (I actually use coconut oil in my hair every morning and my cat goes crazy over it. I let him lick the cap.... he seriously loves it.)

*I like to mix together braggs, mirin, sesame oil, and chili oil for a quick stirfry or sauce to top off some veggies, tofu and soba noodles.

Sweetness: Agave Nectar or Brown Rice Syrup can be used instead of honey or sugar. Any type of Dark Chocolate is usually vegan... but you have to check to be sure. Usually, it has to be 70% chocolate to be vegan. I love to buy vegan chocolate chips and mix them in my vegan ice cream. My friend just told me she likes to top her vegan ice cream with yogi cereal... which sounds awesome too. Oh, and Newman's Own makes some Vegan Oreos: regular and mint. I never buy them because I will eat all of them at once!!

Canned tomato sauce. I actually still use ragu, but classico is just as good and has less sugar. Try many different varieties... just make sure that there is not any dairy and opt for the ones that have only recognizable ingrediants and are low in sugar and sodium.

Beans: Keep a variety a beans on hand: black, kidney, aduki, red, etc. I love chick peas... I can eat them right out of the can. There are also a wide variety of lentils as well. There are so many different types of beans... try a different one each time.

Pasta: just get your favorite, and make sure it's whole wheat. Some pastas are hard to find whole wheat, so I'll let that slide. I always have soba noodles, udon noodles, and rice noodles on hand. Soba are my favorite....they are great with a stir fry or in a miso soup.

Whole Grains: Brown rice, yellow rice, jasmine, basmati, couscous, farro, barley, quinoa, etc. Make sure you buy and eat whole grains. Quinoa is also high in calcium and protein.

Seasonings: Fresh garlic, ginger, basil, cilantro, parsley, etc. Most of these have medicinal qualities, so eat them often. Garlic is the best when it's not cooked, so throw it in at the end, or on a salad uncooked. But, nothing beats toasted garlic in olive oil as a sauce with red pepper flakes.... yummmmm... so simple too!

*Also keep dried seasonings on hand like red pepper flakes, garlic powder, onion powder, minced onion, wasabi powder, Italian seasoning, oregano, etc.

*Curry... buy red, green, and yellow curry pastes.... cook with them often!

Proteins: Tofu (extra firm, silken for smoothies), Sunshine Burgers, gardein, tempeh, seitan. I haven't had much luck with seitan or tempeh... but i'm working on it! I do love tofu though, but make sure you drain it first!

Whole grain cereals: I usually use Yogi brands. For whatever you decide on, make sure you check the sugar content. I've never been an oatmeal kind of girl... but that's also a good option for breakfast... topped with fruit.

Canned veggies: Hearts of palm, artichoke hearts, fire roasted tomatoes, olives, coconut milk, corn, etc.

Egg replacement powder: Ener-G Egg Replacer. I have this in my pantry and I have used it once over the last two years. It worked well, and I didn't notice the difference... i just realized I don't cook much with anything that has needed eggs, so I haven't needed it.

Transition/Convenience food: Veggie burgers, Boca Crumbles, soy hot dogs, sausage patties, etc.

Flours: All you really need is All Purpose Unbleached Flour. But, why not try whole wheat flour, spelt flour, chickpea flour, or brown rice flour. I haven't experimented much with these, but I intend to. If you have, let me know what you made and how it worked out for you!

Bread: Anything whole wheat and with as little ingrediants as possible. There is no reason that you should be buying bread with sugar, high fructose corn syrup, food coloring, dextrose, etc. Go to Whole Foods or Trader Joe's to get your bread. Oh, how I wish we had a Trader Joe's here in Florida.

Nut Butters: There are all kinds, so try them... almond is my fav.

Ice Cream: There are many varieties of vegan ice cream. I think the best one is called So Delicious. They have many varieties and even sell a soy free one that uses coconut milk. It really is soooooo delicious.

Nuts and Seeds: Pumpkin seeds, sunflower seeds, hemp seeds, almonds, walnuts, flax, cashews, pine nuts. I usually have these all of the time, but there are so many types of nuts and seeds.... try them all!

*Walnuts are high in omega 3s so those are a must. Also, seeds and nuts have lots of protein, fiber, and good fats. They keep you filled up throughout the day so you aren't more willing to eat larger portions later on.

*Top your cereal off with a good variety of nuts, seeds, and fruit. I always use strawberries, blueberries, hemp seeds, either pumpkin or sunflower, and walnuts.

*If you buy flax... make sure you grid them up... they do not digest right when they are whole.

Lemons and Limes for squeezing into sauces, topping off a salad, or in your water.

Snacks Ideas: Hummus, Triscuits (most are vegan), Baba Ghanoush, chips and salsa, pretzels, fruit, terra chips, various dips, apples with almond butter, grapes, oranges, olives, etc.

Frozen Food: Make sure you check out the frozen section for quick vegan goodies like Rising Moon Butternut Squash Ravioli, or Amy's Frozen Dinners, etc.

Baking Needs: Baking soda, baking powder, cornstarch, cocoa powder, organic unbleached sugar, confectioners sugar, non-hydrogenated shortening.

Sea Vegetables: Agar Agar... this is a seaweed powder that works just like jello. Mix it with your favorite fruit juice in hot water and then chill in the fridge for jello. It also expands in your stomach so it aids in weight loss. Nori: When this is toasted you can crumble it over a vegan paella or jambalaya to give the hint of seafood. There are many other types of seaweed so check one out at a time and let me know what you make!

Supplements: B12 - if you aren't eating a super food like Spirulina or something fortified with B12, make sure you take a supplement with food. This is the only vitamin that is tough to get when you are a vegan. I have found that some drinks such as Naked Green Machine and certain cereals by Kashi have B12 in them.

Phew... that was a lot food and ingrediants! Don't go out and buy this stuff all at once... experiment with these things one at a time. It took me about a year to finally get into a routine of things that work for me on a daily basis, and things that I have on occasion, and things that I just keep stocked because I use them every so often. I am constantly trying new things... for example... I just cooked lentils for the first time this past month, I have mung beans at home that I will try eventually, and I plan on cooking farro tonight. So, keep checking back for recipes!

Remember, it's best to buy organic and local whenever possible. Read the labels on products to make sure you are buying whole grains, vegan, and healthy ingrediants (sometimes companies change their ingrediants... so check every once in awhile). Choose whole foods over processed whenever possible. If you go over this list and eat a balanced diet.. you will not have to worry about protein, fiber, calcium, and other important nutrients... don't let anyone give you trouble about that! Good luck!

Have anything to add to the list? I'd love to hear about it.... fill me in!

Red Curry & Wild Rice Soup

2010-01-12T09:34:00.004-05:00

I have lived in Florida for most of my life and I don't remember it ever being this cold. I recall it snowed flurries when I first moved here with my family, but I still don't remember it being this freezing. I went to my nephews third birthday party this weekend, and it was rainy and chilly out. Luckily it was at an inside venue, but I remember last year it was outside at sunny!

It was a Sunday, and it had been a freezing week, and all I wanted was some warm comforting soup to end the weekend. I was looking through my fridge and I had some red curry paste, tons of veggies, coconut milk, and I knew that whatever I was making was going to involve red curry. I ended up making a soup with wild rice, a red curry broth, and veggies. It was so soothing and relaxing and is exactly what I needed to put me to sleep before the start of the work week. This recipe was inspired by a recipe I made a few months ago from Super Natural Cooking by Heidi Swanson.

Red Curry Wild Rice Soup

2 tablespoons sesame oil
4 garlic cloves chopped
1/2 large yellow onion chopped
1/2 large red pepper chopped
8 pieces of baby corn - halved lengthwise, then cut in half widthwise
1 and 1/2 teaspoon red curry paste
1/2 cup wild rice
2 cups low sodium vegetable broth
1 heaping cup of baby bella mushrooms, sliced
1 and 1/2 tablespoon braggs liquid amino (or soy sauce)
1 can coconut milk (14oz)
1/2 cup water
1 cup cauliflower
5 green onions, white and green parts, chopped
2 tablespoons cilantro
2 tablespoons basil
Lime Juice
1 teaspoon sugar
Red pepper flakes to taste (optional)
black pepper to taste

Heat 2 tablespoons of sesame oil in a soup pot to medium heat. When it starts to sizzle, add the garlic, yellow onion, red pepper, and baby corn. Add the red curry paste and stir together and saute for about 4 minutes until the onion gets soft. Make sure the curry is evenly distributed.

Next, add the wild rice, the vegetable broth, mushrooms, and bring to a boil, then simmer and cook according to the wild rice package. I cooked mine for about 20 minutes, but you will know when the rice becomes soft when the rice starts to open and split.

When the rice is done, add the cauliflower, the green onions, coconut milk, braggs liquid amino, sugar, a generous squeeze of lime juice, water, and bring to a boil. Simmer for about 3 minutes. Taste and add some black pepper if needed.

Ladle into a bowl and garnish with some basil and cilantro, and red pepper flakes (if you are using them for extra spice) , and you are ready to eat!

Afterthoughts:
I can't express how nice it was to eat this soup on a cold day. One thing that i learned is that you will want to experiment with different curry pastes because some are hotter than others. The one I used said medium spice, but it really was mild. If you prefer to give it a little kick.. add the red pepper flakes, or even some cayenne pepper. I most always use braggs liquid amino instead of soy sauce because it's less in sodium, but feel free to use soy sauce, tamari, or shoyu if that is what you prefer. You can also use whatever grain you have in the cabinets. I used wild rice, but how about quinoa, soba, or orzo? You can even add Gardein, tofu, or edamame. Those would work too. If you are looking for a warm, comforting, and soothing soup... this is the one for you! Please let me know what you think!

Gardein "Chicken" Piccata with Wilted Spinach and Roasted Potatoes and Onions

2010-01-10T11:06:00.014-05:00

Okay, so I know this looks like real chicken, but it's actually a protein source called Gardein. Gardein is a play on the words, garden and protein. It contains no animal products and is made from whole grains and plant based proteins, and then it's slow-cooked to give it a meaty bite. It comes in many varieties. You can probably find it at your local grocery store and definitely at whole foods. This product is great for people trying to cut down their meat intake or for more variety in a vegan or vegetarian diet.

When I used to eat meat, one of my favorite dishes was a Chicken Piccata recipe from Everyday Italian by Giada De Lourentis. The Conscious Cook also has a Chicken Piccata recipe which was contributed by chef Scot Jones specifically using the Gardein Chicken. The recipes were pretty much the same, but I used a little influence from both of them for the one below. I ended up making roasted potatoes and onions, and wilted spinach which turned out to be an excellent addition. I am so excited to share this dish with you since it was one of my favorites from the past. I hope you enjoy!

Note: The Roasted Potatoes and Onions and wilted spinach recipes are below

Ingrediants
3 Gardein Chick'n Scallopini breasts
Sea Salt to taste
Black Pepper to taste
1 to 2 cups of all purpose unbleached flour
6 tablespoons of Earth Balance (or any non-hydrogenated vegan butter)
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice (about 2 lemons)
1/2 cup vegetable stock
1/2 cup dry white wine
1/4 cup capers, rinsed and drained
1/2 teaspoon minced garlic (or more if you desire)
1/2 teaspoon shallot
1/3 cup chopped fresh parsley

Directions
Take the Gardein breasts out of the packet and season on both sides with some salt and pepper. I just sprinkle a little of each on both sides and kind of pat the Gardein to make sure it sticks.

Next, you want to coat the Gardein with flour, but Instead of dredging the Gardein, I grab some of the flour with my hands and coat on the breasts, and then shake off excess. Then, turn then over and do the same on the other side. That way, I am not wasting a bunch of flour. I really don't go crazy with the flour... I just use enough to coat each side of the Gardein.

In a large saute pan, over medium high heat, melt 3 tablespoons of the earth balance with 3 tablespoons of the oil. When the butter is melted and it starts to sizzle, then add 3 breasts and cook for 3 minutes, until browned on the bottom. Then, flip over and cook for another 3 minutes to brown on the other side. Remove the breasts to a plate.

Reduce the heat to medium low, and add the lemon juice, stock, wine, capers, garlic, and shallot. Bring to a boil, scraping up the browned bits from the bottom of the pan for extra flavor.

Return the breasts to the pan and simmer for 3 to 5 minutes. They should be heated through and the sauce should start to thicken. Plate the breasts, and add the remaining 3 tablespoons of earth balance and 2 tablespoons of oil to the sauce and whisk until smooth. Pour the sauce over the breasts, and the roasted potatoes and spinach (or whatever else you are serving with this)... garnish with parsley... and serve immediately.

Roasted Potatoes and Onions
6 Red Potatoes
1 white onion
Salt and Pepper
Olive Oil

Preheat the oven to 350
Quarter the potatoes, or cut into bite size pieces
Cut the onion into large chunky pieces
Coat in a bowl with olive oil, salt, and pepper
Place potatoes and onions on baking sheet, and spread out so they are not on top of each other, and roast in oven for 35-40 minutes
When finished, put on plate with Gardein and pour some of the piccata sauce over the potatoes and onions.

Wilted Spinach

About 3 cups spinach
Olive Oil
Salt and pepper

Coat the skillet with olive oil, and set to medium heat. When you see the skillet begin to smoke, pour in the spinach. Season with some salt and pepper. Cook with a spoon stirring around the spinach for about 4 minutes until it starts to cook down. Take it off the heat after some leaves are wilted, but some are still full (it will still continue to cook down after taken off the heat). Plate this with the roasted potatoes and onions and Gardein, and pour some piccata sauce over the spinach for extra flavor.

Afterthoughts:
I first heard about Gardein from my friend Karen. She mentioned she had heard about it in Oprah, and that the taste of this protein didn't taste much different from actual chicken. I hadn't heard about it at the time, but I am happy that I picked up the Conscious Cook and used this opportunity to cook with it because it really did taste just like chicken to me (from what I remember). I actually felt a little naughty eating it. It was that real!

It is great that this product is available because it's always helpful to have another protein source available, and it's wonderful to have a product that meat-eaters can switch to to protect their health and transition their diet to a more plant based one.

I ended up making this with the roasted onions and potatoes and wilted spinach, but this would also be great over angel hair pasta, quinoa, and steamed broccoli, or sauteed peppers. It could really go with anything! I really hope you try this recipe and product. I can't wait to hear about what you made!

Namaste*

Monica

Video: Michael Pollan on The Daily Show

2010-01-06T09:43:00.008-05:00

Michael Pollan, author of Omnivours Dilemma and In Defense of Food, makes an appearance on The Daily Show on Jan 4, 2010 to discuss healthcare and promote his new book, Food Rules. He discusses the high cost of cheap food, meaning that you end up paying an enormous amount for healthcare when you develop illnesses later in life due to inexpensive processed food loaded with ingredients such as high fructose corn syrup, trans fat, and msg.

Michael Pollan is also featured and interviewed in the movie, Food Inc. which takes you into the food and animal farming industry. I have yet to read his new book, Food Rules, but it is next on my list. In this new book, he discusses several rules to keep in mind such as: Do not eat cereals that change the color of your milk.

Watch the video here:

The Daily Show With Jon Stewart

Mon - Thurs 11p / 10c

Michael Pollan

www.thedailyshow.com

Daily Show Full Episodes

Political Humor

Tea Party

The Conscious Cook by Chef Tal Ronnen

2010-01-04T01:00:00.014-05:00

It's official... we are a few days into the 2010. I know this because I took my usual trip to the gym on Sunday morning, and had a very hard time finding a parking spot when usually I have no problem at all. That's okay though, I am not complaining. I am happy to see so many people off to a healthy start.

Speaking of the new year, I am going to add a new genre to The New Vegan Blog, and that will be cookbook reviews. I have gone through many cookbooks in my lifetime that have influenced my cooking over the years. These are not only vegan cookbooks, but cookbooks from when I started cooking that I still use this day to influence some of the flavors and sauces in my vegan recipes.

The first cookbook that I would like to tell you about is The Conscious Cook by Tal Ronnen. Since most people want to make healthy resolutions, I thought this would be a good one to start with since the recipes focus on transitioning from meat to meatless. Chef Tal Ronnen is a former steak lover, and these recipes are designed to show you that you can have meatless recipes that have the bite and flavor of meat, and that you aren't giving up anything when you take out animal products in your diet.

I fell in love this cookbook for many reasons. First, there is a captivating picture to go with every recipe, and each one of them makes my mouth water. It was difficult for me to pick out which recipe that I would make first because all of them looked so delicious and creative.

Second, the ingredients used are pretty normal and the recipes are not too labor intensive. I like to know that I will be purchasing herbs, spices, and grains that I am going to use often rather than a once a year. And, I don't mind a little bit of labor... I love the art of cooking, chopping vegetables, and mixing sauces. It's all very therapeutic to me. It gives me a chance to go into another world away from the stresses in life, and make something to blog about! But, all in all... these recipes are not too difficult.

The third reason I love this cookbook is because it's not just a cookbook, but it also tells many stories. The cookbook opens with, "Welcome, meat-eaters," and then he goes onto explain that he used to be a meat eater, but gave it up as a teenager, and he says, "I became obsessed with eating vegan food that was just as mouthwatering and delicious as anything I'd ever had as a meat-eater. This book is my chance to share these discoveries with you."

Throughout the book, he explains why vegan is the healthy choice, and even quotes Paul McCartney and Albert Einstein promoting the lifestyle. He goes onto break through the vegan myths, and mentions that going vegan even three days a week lets you in on the benefits. There is a page dedicated to each food group, and he highlights what his favorites are in each category.

He goes on to feature guest chefs that he has worked with who tell their stories of why they decided to adopt this lifestyle as well as share a few of their recipes. One story that I found fascinating was by Chef Chad Sarno of Saf, London's first full vegan restaurant and bar. Sarno actually begins by saying, "I was blessed with asthma-blessed in that it brought me to where I am today," and he goes onto explain that he didn't eat a lot of meat to begin with, but after he was told to cut out dairy from his diet, he never had another asthma attack again and was able to stop using all of his inhalers.

This cookbook also includes interviews with:

Don McKinkey, who brought quinoa to the United States from South America. "Quinoa is a grain that is really high in protein and iron and had sustained the Inca - a very poor people who barely ate any meat."

-Bob Goldberg, who is the cofounder of Follow Your Heart products and inventor of Veganaise (Vegan Mayonnaise).

-Yves Potvin, who created the first veggie hotdog, and is the founder of Gardein and Yves Veggie Cusine. You can find these imitation meat products in the frozen and refrigerated section of your grocery store.

-Joy Pierson and Bart Potenza, who are the owners of Candle Cafe and Candle 79. These are one if the first fine dining vegan places on New York's Upper East Side.

He uses all of the ingredients by each of these interviewees in some of his recipes, and it makes the dishes more fascinating since you learn about the history of these products and how they were influenced. You really do learn where your food is coming from, how it is made, and the love and compassion behind it through this cookbook.

Some of the recipes that you can expect to find in this cookbook are Artichoke and Oyster Mushroom Rockefeller, Gardein "Chicken" Piccata, Tomato Bisque, Tomato "Mozzarella" and Pesto Panini, Herbed Cashew Cheese Baguette with Tomato and Watercress, Paella with "sausage" Nori Dusted Oyster Mushrooms, and Wine Braised Artichoke Hearts, Agave-Lime Grilled Tofu with Asian Slaw and Mashed Sweet Potatoes, and Chocolate Chip Peanut Butter Cake with Berry Sorbet.

This book is perfect for beginners because it is not only a book filled with delightful recipes, but it's also a how-to guide. It is filled with stories and explanations of the food that you will be using which may be unfamiliar to you, and this helps to put your mind at ease. The recipes are all takes on contemporary dishes that are featured in everyday restaurants with common ingredients, so you don't have to worry about any strange or unexpected outcomes. Chef Tal Ronnen has traveled the world working with master chefs, and it shows with the variety of exotic flavors and cultural influences in these recipes.

Since I have purchased this book, I decided to try quinoa and fell in love with it, and it will become a staple in my diet. I also can't wait to tell you about the Gardein Chicken Piccata that I made from this cookbook in my next recipe blog. I will make the same promise that Chef Tal makes in his introduction, and that is... "I promise, you won't miss the meat."

HAPPY NEW YEAR EVERYONE!

Making Revolutions (not resolutions) for 2010

2009-12-28T13:55:00.035-05:00

"Each of us has a valid sense of "I." We also share fundamental goals: We want happiness and do not want suffering. Animals and insects also want happiness and do not want suffering, but they have no special ability to consider how to achieve deeper happiness or overcome suffering. As human beings, endowed with this power of thought, we have this potential, and we must use it." - His Holiness the Dalai Lama

It looks like it's that time of the year again to make New Years Resolutions. It's kind of a mundane tradition, don't you think? I mean, do you even remember what your New Years Resolution was last year? Do you remember the year before? How long after New Years do you spend trying to achieve the goal, or do you pretty much forget about it after the ball drops? When I used to make resolutions, I would usually try the first few months of the year... and then I would drop the ball!

Why do we make New Years Resolutions anyway? Let's break this down.... For me, resolutions are about picking a specific thing that I want to work on, that I want to change, or something I want to add to my life to make me feel better or happier. I think a lot of the time they are the same for everyone... exercise more, get together with family more, eat better, get a better job, make more time for friends... or maybe it's a little more selfish... like buy that big screen tv, buy a house, or purchase a new outfit once a month. These are all things that we believe will make us feel better in the end. They are things that we have slacked on, things we want to change about ourselves, goals we have set out to achieve, or things that we just feel we need to work a little harder on so we won't have regrets later, and therefore, will be happier in life.

Why do we wait until New Years to do this? Who made up that tradition? If we look at the big picture, we pretty much have the same goal, and that is to achieve happiness and to end suffering. This is something that should be a life long goal and practiced daily, and I think, as a community, we should change the tradition of making resolutions each year based on what we need to fix about ourselves to celebrating the accomplishments of the past, and looking forward to the achievements of each year, all the while making the promise to continue this in our daily practice.

According to the Dalai Lama, the best way to achieve happiness and end suffering is to have compassion and benefit your life to others. Not that we shouldn't make sure that our specific needs and wants aren't met... that is important too. But, I think the point of this practice is that it leads to good Karma, and the more we do to help others, the more good Karma we will have. In other words, Karma takes care of meeting our needs.

There are many things we can do to show compassion. Without sounding preachy, one way to show compassion is by making the commitment to cut down on animal and meat consumption, or do away with it all together. When you make the commitment to do this, you are helping the environment, world hunger, the planet, ending animal cruelty, and most of all... you are choosing to improve your personal health.

Here are a few facts about how leaning towards veganism is a compassionate choice:

-Industrially raised livestock causes an estimated 18% of greenhouse gasses, and that is destroying the atmosphere

-Factory farms demand so much land and feed that it threatens rainforests

-We use so much feed for the animals on factory farms, and this threatens third world countries. If everyone stopped consuming meat, we could use those grains to feed at least twice as many starving people.

-Cutting out animal products means eliminating the risk of high cholesterol, high blood pressure, heart disease, and several types of cancer. You will have more energy and trim your waist line. You will also you also cut the risk of other health problems such as diabetes because when you cut out animal products, you tend feel better and make healthier choices.

-Also, it's an ethical decision. We all know that factory farming is cruel and twisted, but people still consume animals out of habit. It's become an addiction. I hear people say that they would miss the bite or texture of meat, but feeling good about everything that you put into your body tastes much better... it lightens up your life. Plus, there are "meat replacements" that will give you that bite if you are ever feeling a craving. These replacements are also good for the transition phase between eating meat and eliminating it.

Now I know that may all sound preachy, but I am not trying to convince you to go vegan full force. I am just asking that you try to cut out meat from your diet at least one day a week. If everyone on the planet did that... think of how much we would be helping the rainforests, animals, starving people, and personal health. There is always room for improvement, so if you are already cutting out meat one day a week... make it two, and so on. There is actually a movement called Meatless Mondays who's goal is to cut meat consumption by 15% in order to improve personal health and the health of the planet. I hope you are interested... here is the website

Also, make an effort to find out about more where your food is coming from. Seek out farmers markets to buy locally grown fruits and veggies so that you can support and keep the money within the community. If you eat meat, do you research to find local farms so that you can see where your meat is coming from. See movies like Food Inc so that you are aware of how the meat industry operates, and so you can start to look for local farms where the animals are eating the right food, are hormone free, and most of all, are being treated ethically. Read books like In Defense of Food by Michael Pollen, Fast Food Nation by Eric Schlosser, You Don't Need Meat by Peter Cox, or Eating Animals by Johnathan Safran Foer to understand perspectives from experts on factory farms and the food industry. Get vegan cookbooks to learn more about how to live the vegan lifestyle and to overcome the myths such as food is boring, you won't get protein, i don't have enough time to be vegan, and so on.

Alright... so you might already be vegan, and being vegan isn't the only way to have compassion and help others... there are also many charities you can donate to. In this article, Nicholas Kristof, columnest for the New York Times, has composed a list of organizations that he has encountered that tackle global poverty in creative ways. He is focusing on the more unknown charities such as The Afghan Institute of Learning. This is an aid group run by Afghan women that run education programs, training centers and clinics, emphasizing local buy-in and self-reliance. Or, a Bangladeshi antipoverty organization called BRAC, that has had huge success serving tens of millions of people there. It emphasizes organizing village women and promoting education, health and microfinance. Another is Developments in Literacy They build schools in Pakistan, particularly for girls. These schools can help protect us from terrorism. There are many other charities in this article that are well worth while and put their efforts towards improving the world and communities, so give it a read.... and pick one.

I hope that I gave you some good ideas for 2010 and beyond. Whether you decide to start your path towards cutting meat consumption, or are choosing to give to one of the charities in the Kristof article (or both), you are doing your part to end suffering, break down boundaries, and overcome distances between people in communities. In the future... I am not going to end the year by asking you what your new years resolution is, but I am going to ask you what events in the past years brought you the most happiness.

Since I started with one, I will end this blog by quoting His Holiness the Dalai Lama, "As you calm your mind and your heart, your agitation and worry will naturally subside, and you will enjoy more happiness. Your relationship with others will reflect these changes. And as a better human being, you will be a better citizen of your country, and ultimately a better citizen of the world.

I will leave you with this video from Playing for Change, which is a foundation dedicated to connecting the world through music by providing resources (including, but not limited to facilities, supplies, and educational programs) to musicians and their communities around the world. This is a beautiful example of what is possible when we bring communities together.

A Short Story About a Pomegranate by Monica

2009-12-27T19:52:00.014-05:00

It was a dark and stormy night. I was having some tea, and my cat, Oliver, was curled up on my legs as I was flipping through the channels on my tv. I already had dinner, but my body was telling me I was still a little hungry... or at least wanted something to snack on. So, I got myself up.... being careful to slide Oliver over in the same position so he could just fall right back asleep. I flipped on the light in my kitchen, and started eying the contents in my fridge... I looked towards the bottom and I noticed a pomegranate peeking through the bottom drawer. Just last week, I had purchased a pomegranate because I was seeing them pop up in recipes, but I had never tried one. I stashed it in the drawer, and kept forgetting I had it. Sometimes, as I was at work, or out shopping I would remember and say to myself... I have to try the pomegranate later.... but it left my mind as quick as it popped in. This was my moment... I absolutely had to try the pomegranate.... I had no idea what to expect.

I have always been interested in pomegranates since I first heard about the myth of Persephone and Hades in my Greek and Roman mythology class my freshman year of college. I loved that class.... my teacher was so passionate about these stories and every class just captivated me. For some reason the one about Persephone fascinated me the most.... it's my favorite myth to this day. If you are not familiar with it... here is a short version:

Persephone was the daughter of Demeter, the goddess of the earth, harvest, and seasons. One day when Persephone was picking flowers, Hades, the God of the underworld, abducted her. Demeter was so saddened that she could not find her daughter, and because of this, the earth was starting to deteriorate. Helios, the Sun God, finally told her what had happened since he could see everything. While Persephone was in the underworld with Hades, he tricked her into eating pomegranate seeds... anyone who eats or drinks in the underworld is doomed to stay there for all of eternity. So, the deal was that Persephone could stay on the earth with Demeter for a few months of the year, and she had to go back to Hades in the underworld for the other ones. This myth also explains how seasons came to be. When Persephone was on earth with her mother, the world bloomed with beautiful flowers and vegetation... this is Summer and Spring.... then when she goes to the underworld... the world grows dark and cold.. this is Fall and Winter. Isn't that fascinating? I love that story.

Anyways... enough of Mythology... here is my story:

So, all I knew about pomegranates was that a lot of people drink the juice, and that you are only supposed to eat the seeds, and that there are little white seeds inside the juice sack. So, I just decided to cut one open, but I didn't know how messy it was! I mean... I had should have worn old clothes and goggles since it squirted all over me! Then, I saw that there were seeds all through the pomegranate and I really wasn't sure the easiest way to extract the seeds. So, I just got out a few with a spoon and it just seemed really complicated and time consuming. I thought... there has to be an easier way to eat a pomegranate. So, I put the few in a bowl, grabbed my laptop, and started searching..... How to de-seed a pomegranate. I was eating the seeds the whole time and realized that eating a pomegranate is a pain too. I was just eating the juice sacks and discarding the small white seed in the middle. I found it tough to eat around the white seed... I wasn't getting enough. As I was searching I came across some interesting information... one thing that I found is that the white seeds are edible, and that most of the nutrition and fiber lies within those seeds! I was so excited to hear this. I read a bunch of other sites and message boards and most people said that they did consume the seed, but some didn't, and it really relied on preference. So, I just decided to start eating the whole seed since I hated trying to eat around them. It was no problem at all, liked it the same, and got used to it pretty quick.

I also found a better way to extract the seeds from the pomegranate. If you soak it in water for a few minutes... the seeds can be peeled away easily, and they float to the bottom, then you just have to sift out the rind, drain the water from the seeds, and they are ready to eat! This is the site that I used, which takes you step by step in de-seeding a pomegranate: http://mideastfood.about.com/od/tipsandtechniques/ss/deseedpomegrana.htm

I also learned that pomegranates are a big part of all mythologies and religions. You can read about many of them here: http://en.wikipedia.org/wiki/Pomegranate

All in all... once you learn how to do it... it's not a messy task. But do it right and be careful... the juice can stain. As far as the taste goes... I thought it was sweet and a little tart. I actually think it tastes like a sweet red wine, or a grape wine. Pomegranates are sure to be in my future and I can't wait use them in salads. Hopefully I will have a recipe for you soon!

How do you like your pomegranates? Do you have a favorite recipe? Do you eat the whole seed, or just the juice? Tell me your pomegranate story......

Leftover Tip: Veggie Curry Noodle Bowl

2009-12-26T20:48:00.008-05:00

Last night, I ordered Red Thai Curry to go for dinner. As I was eating it, I realized that they always give you so much curry sauce, and you really don't need to eat it all at once. So, I took the sauce I had left over in a bowl and refrigerated it. Tonight when I made dinner... it was quick and easy. I decided to boil some udon noodles. As those were cooking, I used a skillet to cook broccoli, green onions, a yellow onion, sliced carrots, white mushrooms, and 3 cloves of chopped garlic in about a 4th cup of veggie broth. When everything was cooked, I added about a 4th cup (if that) of the left over red curry sauce (and I still have more left over), and mixed everything together. I drained the noodles and mixed that in with the sauce and veggies too. When it was all done... I had a wonderfully delicious curry udon bowl! What do you do with your leftovers?

The Evolution of a Cupcake

2009-12-25T23:24:00.010-05:00

Mint Chocolate Chip Cupcakes

2009-12-25T22:11:00.006-05:00

I am not much of a baker......I am more of a what's in the fridge and how I can I make that into a meal kind of girl... it usually turns out to be a stir-fry, noodle dish, or soup. But, since I have lived in my place for about a month now... I wanted to feel like my place is a home, and nothing makes a house a home more than the aroma of freshly baked deserts swirling around your kitchen. Also, you can't go wrong with cupcakes, and they are so convenient! You don't need a knife or a fork.... or even a plate if you're not a messy eater.... or if you are... who cares! They are delicious, put you in a good mood no matter what, and you can take them anywhere.

So, below is how to make a desert that will make you smile:

Things you will need:
-Cupcake liners
-Muffin pan
-Three good sized mixing bowls
-whisk
-mixing spoon or an electric mixer
-Ice Cream Scooper to pour the batter into the muffin pan (a ladle will work too)

A quick note: When you pour the batter into the pan, fill 3 quarters of the way full.
For the Cupcakes (12 servings)
**If you omit the peppermint extract and chocolate chips from the ingrediants below, this is the basic chocolate cupcake, which you can use for anything.

1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar (carbon free, if possible)
1/3 cup canola oil
1 teaspoon mint extract
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour (unbleached)
1/3 cup cocoa powder (I use green and blacks)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini vegan chocolate chips

For the Icing
1/4 cup non-hydrogenated shortening (I used jungle soft shortening)
3 cups confectioners sugar
1/4 cup plus 1 tablespoon soy milk
1 1/2 teaspoons mint extract
1/2 teaspoon vanilla extract
small drop of green food coloring

Top with mini vegan chocolate chips

Directions:
-Make sure the oven rack is in the middle of the oven... that is where the cupcakes cook the best.
-Preheat the oven to 350
-Place the cupcake liners in the muffin pan

Whisk together the apple cider vinegar and soymilk in a large bowl and set aside for a few minutes to curdle. (I have no idea why..... but it works). Add the sugar, oil, vanilla, mint, and almond extracts, and beat until foamy. In a separate bowl, add the flour, coca powder, baking soda, baking powder, and salt. Mix the dry ingredients together, and start to pour in the dry ingredients to the wet ones in three batches so that you're not struggling to mix it all together at once. You can do it manually, which I used to do... but since I started using my mix master.... it's become my best friend.... after my cat. Make sure it's mixed until no large lumps remain (a few tiny ones are okay. Pour in the chocolate chips and mix in the batter. I used the small mini ones, but you can use the normal size chocolate chips or even crushed ones. Also, the chocolate chips don't have to say vegan.. just read the ingredients... most semi sweet or dark chocolate is vegan.

Once the batter is ready, pour into liners. I use a ladle to do this... it's not the easiest way, but it works just fine. The best thing to use is an ice cream scooper. You get the same size each time and there is less mess. Make sure to fill them three quarters of the way full since they rise. Bake 20 minutes, until a toothpick inserted in the center comes out clean. When the pan has cooled off, take the muffins out and place on a cooling rack or just somewhere where they can cool off.

Directions for the Icing:
While the cupcakes are cooling.... start to make the icing. I also used the mix master for this, but feel free to mix manually. I know you can do it!

Cream the shortening for a few seconds to soften it. It's easiest to do this with a fork. Add 1 cup powdered sugar and a splash of soymilk and mix to incorporate. Continue to add the sugar and milk and mix until everything is incorporated and mixed together and smooth and creamy. Add the mint and vanilla extracts and coloring and mix to incorporate. You have the option here to mix in the chocolate chips in the batter, or leave them out to top them off depending on preference.

To assemble the cupcakes:
Once the cupcakes have cooled.... you can start to put the icing on the cupcakes. You have to really make sure they are cooled or the icing will start to melt on them. So, wait about an hour. I never use a pastry bag... it's not my style.... but maybe one day I will. You can though. the cookbook I am using says to use a bag with a #21 star tip and pipe the icing onto the cupcake in a spiral form outside in. I actually just use a spoon and plopped the icing on the cupcake and then used the spoon to layer and smooth on the top of cupcake. I kinda like the homemade look to them, and they also all end up looking different when you don't use the pastry bag. If you didn't add the chocolate chips to the batter, take about 5 to 7 of them and top off each of the cupcakes.

There you have it.... Mint Chocolate Chip Cupcakes .... eat as many as you want!

Afterthoughts:
I was invited to a Christmas Eve party at my friends house, so I brought these cupcakes to contribute to the party. I used a recipe from a cookbook called Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz. I have made other cupcakes from this book for the people I work with, and they are always a huge hit! I know my friend that invited me over loves mint, so I decided to borrow this recipe of the Mint Chocolate Chip cupcakes from this book with two or three minor adjustments.

What's great about making vegan deserts is everyone is so impressed...... and they say things like... what did you do to get them so moist since eggs aren't used? I wish I had some special ingredient to mention.... like chick peas... or parsnips...but I just say.. ummm... flour... oil... soymilk? It just goes to show.... things are just as good or better when they are vegan! Another thing I love is how people tend to feel better about eating it because they assume it is healthy..... and I am okay with that, but the truth is, these are filled with lots of sugar so they are probably not much healthier. Who cares though.... they are amazing... and eat them in moderation and you'll be fine! And, even if you don't eat them in moderation.... you'll still be fine! You can't go wrong!

Vegetable Stock

2009-12-17T22:32:00.006-05:00

First off, I apologize that I did not get to this earlier. There is one more night of Chanukkah, and I wanted to have a good vegetable stock posted so you would have enough time to cook and enough soup throughout the holidays. I was feeling a little under the weather, so I slacked off a little. It's alright though, because soup is satisfying anytime.....it's probably my favorite food, and this recipe will give you enough to make now and freeze for later. You can use a good vegetable stock for almost anything! You can make a nice Pho... which is a vietnamese soup... and the vegan version is called Pho Chay (Pho is actually a beef or chicken soup with Pho noodles, but Pho Chay was actually created for the buddhist temple since they do not eat meat). Vegetable stock can used to make any noodle soup, a miso, a curry, a Thai Tom Yum, a mushroom and barely soup, or even to cook couscous or saute vegetables... the options are endless!

Ingredients
You will need: Cheese cloth or a fine mesh strainer, stock pot
20 cups filtered water
3 yellow onions, roughly cut, skin on
6 cloves garlic, roughly chopped
6 carrots (large/med), roughly cut, peeled
3 parsnips, peeled, roughly chopped
3 medium turnips, roughly chopped
5 stalks celery, chopped
1 cup dill - loosely chopped
1 cup parsley - loosely chopped
6-8 springs thyme
a handful of basil leaves
4 bay leaves
garlic powder
onion powder
sea salt
pepper
olive oil

Directions
Chop up all of the vegetables. They can be chopped in large pieces, so there is no need to spend time chopping many pieces or worrying about making them look pretty. In a large stockpot, heat the oil. Saute onions and garlic for about 5 minutes on medium heat. I learned this from Post Punk Kitchen. Cooking the onion and garlic first really does help to bring out the onion flavor, and leaving the skin on the onion gives the soup a fabulous golden color. When you are finished, add all other vegetables and fresh herbs, and bring to a boil. Add the garlic powder, onion powder, salt and pepper to taste. Reduce heat and let simmer for an hour and a half, uncovered.

Let broth cool until it's an okay temperature to handle. Strain into a large bowl or pot with cheese cloth or a very fine mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out. Using the cheese cloth is easier. Just keep squeezing until you get all of the juices out from the vegetables to get a savory stock. Then discard veggies, and keep enough stock in your fridge that you will use up to 3 days, and freeze the rest.

Some Afterthoughts:

A good vegetable stock is something that can be a a little time consuming to make, but that's why you make so much at once... so you always have it on hand. It's way better than using the store bought ones because then you end up with a broth loaded with sodium, msg, or "flavoring". However, I use store bought stock a lot, and there are some decent ones if you take the time to read the ingredients, but you still don't get away with a preservative free one! You can add other vegetables such as mushrooms, kale, or other seasonings for a deeper flavor. You can really add anything that is in your fridge so that it doesn't go bad and get wasted. Anyways, I ended up making a two-noodle soup with kasha and vegetables for Chanukkah instead of matzoh ball soup. I didn't have the motivation to make homemade matzoh balls this year, but I will eventually! I hope you enjoy!

Orecchiette Onion Pasta with Kale and Garlic Sauce

2009-12-09T10:18:00.011-05:00

Hi Everyone! I hope you are having a great week. Last night I went to a yoga studio that I had never been before called Shine on Yoga . I had one of the best yoga classes in a long time. They have a great special right now.... $20 for unlimited yoga for 2 weeks for new students, so I am definitely going to take advantage of that. I love yoga, and trying out new classes and instructors.... you learn something new every time and it's a great way to calm your mind. I really think that if everyone did yoga... then we would have world peace.

Anyways... On the way home, I knew I wanted to make something simple and delicious, and had a great idea for a garlic sauce. I also remembered that I had orecchiette pasta in my pantry and knew that I was going to put these two together. Below is my garlic masterpiece:

Ingredients to Roast:
2 Leeks
1 bunch green onions
about 15 shallot cloves

Ingredients to Boil:
3 leaves of kale
Orecchiette Pasta

Sauce:
3 tbls lemon juice
1/4 cup olive oil
sea salt
red pepper flakes
about 10-15 garlic cloves

Start by preheating the oven to 375

Peel the shallots, and cut the big ones in half, but leave the small ones whole. Slice the leeks in half, then slice each half width-wise. Peel and cut the green onions into about 1 inch pieces. My goal was to make the veggies chunky. Also, peel the garlic cloves... using big and small cloves...whatever you have. Place everything, except the garlic, in a bowl and pour some olive oil and a pinch of salt on the onions and mix to coat. Place on the baking sheet, and use a spatula or spoon to flatten out so it is a single layer. Add the garlic to the oily bowl and coat them as well. Place that on the baking sheet in a separate corner. When the oven is preheated, put the veggies in there for about 20-30 minutes. Check after 15 minutes and flip if needed with a spatula. Any garlic or pieces that are too dark...remove and you will add this to the dish later because you do not want to burn anything. When I did this... I only had to remove a small piece of garlic so it would not burn. keep checking and take out when everything is cooked through and slightly brown. The garlic should be browned and soft so you can mash it.

While the veggies are cooking... start the water for the pasta. I added a small amount of olive oil and salt to the water just for taste. While you are waiting for it to boil, prepare the kale. I used 3 leaves.. devained... and I actually just ripped them into pieces rather than cutting it. Maybe I was lazy, but it worked fine for me! Set the kale aside.

When the water boils... cook the orecchiette according to package. I used a box, and I used a little over 2/3 of the box. The only reason for this is because I thought I would save a little extra for some soup. But, you can make as much as you want... you might just have to adjust the sauce ingredients... which is no problem! The box I used said to cook for 11-13 minutes. I cooked the full 13 minutes. When the orecchiette has about 40 more seconds to cook... add the kale to the pot. Just let it cook down in the water... this takes about 30-60 seconds. Just continue to mix and push down....it will cook down quick and fit into the pot. When it is cooked down... no more than a minute.... drain the pasta and kale.

When the onions and garlic are finished... Pour the pasta, kale, and onions into a big enough bowl. Now, you can start to make the sauce. Get a bowl and mash the garlic. Pour in the olive oil and lemon juice. Mix everything together well. You can probably use a food processor, but I just mashed and mixed. It won't be totally smooth because you will have chunks of the garlic skin and won't mash totally... but that's why it's so good! Pour that over the pasta and onions. Add some salt, red pepper flakes, and then mix together. You might have to taste and add more lemon juice or salt to adjust to your liking. It's better to start small and add to it. When you have adusted the taste to your liking... serve in a bowl... and enjoy!

This was the perfect dish for a late night meal after a yoga class. The sauce is not too involved, but has just enough flavor. It was totally simple, but did take some time since there was chopping and roasting involved... but it is totally worth it. Just pour a glass of wine and play sodoku while you are cooking... that's what I did. I hope you enjoy!

Vegan Vietnamese Pepper and Garlic Noodle Bowl with Spicy Tofu

2009-12-02T23:50:00.019-05:00

Who doesn't love Vietnamese food?!? Everything about it has so much flavor and is so refreshing.....especially the noodle bowls. One place that makes one of the best is called Little Saigon in Orlando, FL. I have been ordering and eating their noodle bowls for a few years now, and I think I finally have mastered how to make a good vegan vietnamese noodle bowl. This recipe seems complicated, but it's actually pretty simple. You just have to be good at timing things out when cooking different ingrediants. It does take some time because of the draining of the tofu and chopping of vegetables, but well well worth it! You can always skip the tofu if you are short on time, and have the same wonderful outcome!

Just some quick notes: I used what I had in my fridge... feel free to experiment with whatever vegetables you have available. I happened to have baby bella mushrooms, but this would be great with shiitake, or any other Asian mushroom. But, I was very pleased with how the baby bella mushrooms turned out.

I use Braggs liquid amino just because it is lower in sodium than soy sauce, and I can't tell the difference much in taste, but any type of soy sauce will do. If you use soy sauce... try to use tamari or shoyu vs any type with preservatives.

As far as the vegetable broth goes... use any kind you like. I use Kitchen Basics. There is way less sodium and they don't use MSG. It's totally natural. I used to use Swanson until I realized they used MSG. If you don't have it available, use water, and just adjust the ingrediants to taste.

I don't use a lot of salt ever. As you can see, I didn't mention using any except for flavoring the tofu. The Braggs and vegetable broth have enough sodium so there is no need to ever use salt in this dish. I originally did not cook the tofu with salt, and it was a little bland, so I added it in the recipe. Just use a small amount to taste.

As far as heat goes on the stove.... I use medium to high heat... you want to hear everything sizzle, but you don't want it to be so hot that it smokes and your food starts to burn. So, use your judgment on that.

Good Luck!

Vegan Vietnamese Pepper and Garlic Noodle Bowl with Spicy Tofu

Rice Sticks (1/2 of a bunch) - You can find these at your local Asian grocery store. Buy a lot of them and use them often!

Vegetables:
4 to 6 Baby Bella Mushrooms (or any kind of mushroom you like), sliced
1 bunch of Broccoli
1/2 red pepper (cut into big cubes)
1/2 green pepper (cut into big cubes)
1 bunch green onions (white parts and green), cut into 1/2 inch pieces. Cut the green slices longer since they cook different
1 Yellow Onion (small or half of a big onion, cut into med to large cubes)
4 good size cloves garlic, chopped

Sauce:
2 tablspoons Braggs liquid amino or soy sauce
2 tablespoons vegetable broth (or water)
2 tablespoons sesame oil
black pepper

For the Tofu:
Firm or Extra Firm Tofu (not silken)
minced onion
red pepper flakes
garlic powder
sea salt to taste
sesame oil
olive oil

The Uncooked:
a handful of chopped lettuce
a small handful of chopped cucumber
about a tablespoon of fresh cilantro
about a tablespoon of fresh basil, cut into slices

Directions:
You have to be able to time this dish right so that the veggies stay crisp while you are cooking the tofu and noodles. But, if you have a hard time cooking a lot of things at once, you can always cook the tofu first, then the veggies second, and noodles last. You know how you work best in the kitchen, so use your judgment. It might take some practice, but I know you can do it!

Fist you have to drain the tofu. It's pretty simple. Use about three paper towels folded on a plate. Place the tofu on top of the folded paper towels. Then, use the same amount of paper towels on top of the tofu, and place something heavy on top of that. You might want to use a large freezer bag in between the top paper towel and whatever you are using to drain the tofu. The reason for this is that if you are using a book you like, you want to avoid a water stain on it. I used a phone book, so I could care less. You want to flip the tofu about 10-15 minutes in and change out the paper towels. Continue to drain on the other side. Once drained, cut into med to thin slices length-wise.

While the tofu is draining, start chopping up the vegetables as mentioned above. During that time you might be able to flip the tofu, and start draining the other side. You will eventually cook the veggies and tofu in a separate pan. For the veggies I use a wok, and the tofu I use a big skillet. ....but use what you have.

Don't start cooking the veggies until you get the tofu started. After you have sliced the tofu - it's time to season it. Sprinkle your desired amount of garlic powder, minced onion, red pepper flakes, and sea salt on the tofu. Take your fingers and pat the seasonings in. Then flip the tofu over and do the same on the other side.

Get everything ready on the stove
-a pot ready with water in it for the noodles
-the wok - with the liquid ingrediants in it.
-the skillet

Coat the large skillet with sesame oil and olive oil... not too much... just enough to coat the pan. Heat the pan to med-high heat and when it is hot, place the tofu in carefully. You can cook in two batches if you can't fit it all in the pan. You want to cook about 10-15 minutes on each side, flipping carefully. You might have to go back and forth between cooking the veggies in the wok to flip the tofu. The tofu should be a golden brown, and crispy on the outside when finished. Some pieces, depending how thin and what part of the skillet it's on, take longer, so just be patient.

While that is cooking, heat the liquid ingredients in the wok on medium-high heat, and when it is hot start by putting in the garlic. Cook for about 3 minutes and put in the onions and cook for about 3-5 minutes until cooked through, but crispy. This might be a good time to boil the water in the pot and begin to cook the noodles according to the instructions on the bag. While you are waiting for the water to boil for the noodles, continue to cook the veggies in the wok. Throw in the peppers and until desired doneness (about 2-3 minutes), then the mushrooms, then the green onion, and last the broccoli. Then, top with the black pepper. I used probably about one teaspoon. Mix everything together and continue to stir-fry for a few more minutes. You want everything to be cooked through, but crispy....the broccoli should be bright green and the mushrooms should be sauteed. Even though I say 3 to 5 minutes... you are the judge of when something looks cooked. Don't forget about the tofu!

Drain the noodles when they are finished cooking. When the tofu is done, remove it from the pan and place on cutting board or paper towel or plate... your choice. Turn the wok on low heat at this point, and pour the drained noodles into the wok. There still should be some liquid, so toss everything together until the noodles are coated with the sauce. I like to cut them in half... it makes it easier to toss. Turn off the wok and remove from heat. If you leave it on the heat, then the noodles will start to stick... so remove immediately.

Transfer the noodles and veggies to a bowl. throw in a handful of lettuce and cucumber, a pinch of cilantro, and about two leaves of sliced basil. I cut two pieces of tofu into matchstick slices and placed on top. Mix together

Enjoy!

Afterthoughts:

I love this dish because there is so much flavor involved depending on what you get in each bite whether it is a refreshing piece of cucumber, the spiciness of the red pepper on the tofu, or the freshness of the cilantro and basil. You can't go wrong with this dish, and you will probably have left over tofu for about three more meals... so you don't have to go through all of the work of draining and cooking it again for awhile. Please try it out and let me know what you think. Afterwords... you can do what I did... make some Rooibos tea and sit on your porch and watch the storm while typing up a recipe. It makes for a peaceful and fulfilling night.

Namaste

Roasted Vegetable and Potato Salad

2009-11-30T22:06:00.011-05:00

Hi Everyone! Happy Holidays!

Okay... so I know it's been almost a year since I have updated the blog, but I am back and back for good with a new format and everything. One thing that I can't stand is measuring out ingredients! It's too complicated and I make a mess of everything! I'm more of a dash of this.... a handful of that kind of girl... so that's what you can expect from now on. My recipes are pretty simple... that's how I roll... so you should be able to keep up. I'll try to be as exact as possible.

Moving on..... I know that Thanksgiving just ended, but being my second vegan Thanksgiving, I was looking to make some dishes that I can bring to the table every year. I'm not into fake meats... processed food in the shape of a turkey, or friend veggie protein to look like chicken... so you won't find that here. But, you will find some very healthy and delicious meals that can be served for any occasion.

One of my biggest inspirations is Heidi Swanson, of Super Natural Cooking. The recipe that I am posting is based on a potato salad that used off of her website. It turned out pretty awesome and was a big hit with everyone.

Here it is:

1 1/2 pounds red potatoes... quartered
1/2 pound baby carrots, halved
1/2 pound parsnips, cut in half, and chopped into pieces the size of about an inch
6 medium shallots, peeled and cut in half
about 1/4 cup extra virgin olive oil
2 big pinches of sea salt
about 10 scallions, greens cut off, and halved

Dressing:
2 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons mustard
1/4 teaspoon sea salt
1/3 cup of olive oil

2 cups cooked rice mix (I used a red, white, wild rice mix)

Directions:
Preheat oven to 375F degrees.
In a large bowl toss the potatoes, carrots, parsnips, and shallots with the olive oil and 2 big pinches of salt. When everything is well coated, lay out on a baking sheet. Make sure that it is spread out pretty good so that it's a single layer. Coat the green onions in the bowl with the left over oil from the other ingredients. Place everything in the oven. The green onions will be finished first, so take them out after about 20 minutes. Continue to roast the veggies for about 30-40 more minutes, but keep checking since other veggies might finish before the others. For example, the carrots might finish and start to turn black... that is what you want to avoid. You want to let the veggies go until they are deeply golden and tender. You might want to flip the veggies once or twice along the way.

While the vegetables are roasting, start the dressing by pouring the red wine vinegar into a small bowl along with the chopped shallot. Then whisk in the mustard and salt, and olive oil. Make sure everything is mixed until smooth.

When they are done roasting, remove the vegetables from the oven. In the bowl that you cooked the rice, pour a splash of the vinaigrette and mix together. Transfer the rice to a serving platter as a bed for the vegetables. Turn everything out onto the platter and serve topped with the remaining roasted scallions. Then, drizzle the rest of the dressing over and throughout the dish.

Afterthoughts:

I can't take total credit for this recipe since it was based off of a Heidi Swanson original, but you can definitely make this your own. All of the recipes I post can be used as roadmaps to create your own personalized version. While I was indulging on the roasted vegetables I realized that I don't cook like that enough. Roasted vegetables are sweet and crispy, and I decided that I was going to roast veggies more often, so you can expect to see more of that. You can really make this dish for any occasion... and you can change up the veggies in this dish.....I think roasted brussel sprouts or sweet potatoes would have been a great addition or substitution! Let me know what you think!

Namaste-
Monica

Go Green for the New Year

2008-12-16T19:37:00.012-05:00

So........2009 is about to roll around, and it's that time when we all start to think about making New Years Resolutions. I used to always make them, but now I just make changes whenever I feel I need to. I mean, why wait until New Years to change something? When you want to change something in your life, you should do it as soon as you can motivate yourself, right? And, it's not like you have to just do it once a year, but do it as many times through the year as you want. Don't make unrealistic promises to yourself. So many people go full force into something totally new and different, and it ends up fading away. Sometimes changes or additions need to be gradual. And, if you screw up...no biggie... just pick yourself up again and start over.

Speaking of resolutions, one thing that I think everyone should incorporate into their lifestyle is to start living environmentally friendly. Why wait until new years... go green now!

Now, I know as much as you that it's impossible to care 100% all of the time for the environment, but as long as we can realize that there is a time and a place for paper plates, plastic utensils, plastic bags, and so on... and at least cut down, then we can start to make some noticeable changes together.

Below I have outlined some small changes that you can start to incorporate into your life that will make you and the earth feel a little healthier:

**Shop at your local farmers market: If you've have been to your farmers market, then you know what a delight is. Shopping at the farmers market keeps the money local and in the community. It saves energy and pollution since the produce does not have to travel over long distances. Not all of the produce is organic, so you'll have to ask around. But, buying local is the key. Also, if you can walk to the farmers market... that saves energy as well. Don't forget to bring your own shopping bags!

**Bring your own silverware, plate, bowl, and cup to work. This way, you won't have to throw away plastic utensils everyday, and paper, and styrofoam. The water that you will use to wash the dishes is still better than throwing all of that stuff into a landfill. Wash with warm water and don't let the water run for too long.

**Keep your A/C off as much as you can and open windows and use fans. There is a myth that if you turn on and off the A/C then it costs more. That is not true... I tested it myself and cut my electric bill in half!

**If you have an older dishwasher, and you live alone or with one other person, try washing your dishes by hand rather than running the dishwasher. Chances are... you will save some money and water. If you are a family of 4, then it might be harder and the circumstances might be a little different.

** Buy compact florescent light bulbs and count on natural sunlight as much as you can to light your home rather than lamps or other artificial lighting.

**Buy a water filter and buy an environmentally friendly water bottle (like the sigg cup) rather than buying plastic water bottles. This way, you can cut down on the amount of plastics you throw away, and when you drink water out of a filter, then it doesn't have the plastic leeching into your water, which causes cancer. Also, if you have a water filter on your refrigerator then drink out of that. The water coolers are a #7 plastic, which is the worst for you. Plus, if you have a fridge with a water filter... why spend the extra money on the water cooler?

**Buy glass or ceramic tupperware. You'll end up throwing away the plastic eventually, and the more that plastic is used and heated, the more it will leech into your food and put you at risk for health problems later in life.

**Make a point to start reading the ingrediants on household soaps and cleaners. Pick out the ones with the least ingrediants where you can understand what they are and what they mean. Do research and try making your own household cleaners, or go to the health food store and buy natural cleaners.

**Save your junk mail and use those coupon books or chain letters as wrapping paper, or paper to wrap glass and ceramic when you are moving or when you're helping a friend move.

**When going to the grocery store, use your own bags. Also, don't use the plastic in the produce section to bag your fruits and veggies. You're just going to end up throwing them away anyways.

**If you have a bike, try riding that more than your car if you aren't going long distances.

**Cut down on manicures and pedicures. Those places waste so much water, so if you're getting them once a week... try taking care of your own nails, and get them once a month instead. You'll save so much money too!

**Of course... if you're not vegan or vegetarian, try to go vegetarian for a few days a week. The animal agriculture industry produces more greenhouse gasses than cars, trucks, and planes combined!

**RECYCLE & REUSE EVERYTHING!!!!

The list can go on and on, but pick one at a time... and just start to incorporate these changes into your life! What else can you think of? Let's keep the list going!

Tomato Gazpacho

2008-12-15T17:31:00.011-05:00

This recipe serves 4 as a meal, and 6 as an appetizer.

Ingrediants
2 cans of 14.5 organic diced tomatoes with juice
1 hothouse cucumber, diced (see below-save about 1/2 cup for garnish)
1/2 jalapeno, seeded and cut in half
2 tablespoons of cilantro, plus a handful for garnish
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 tablespoon salt
black pepper
1/2 red bell pepper, diced (see below for garnish)
18 small cherry tomatoes, cut in half
-1 tomato on the vine, cut in half and quartered
-1/2 small yellow onion, chopped

Set aside for Garnish
- a few leaves of cilantro (about 6 per bowl)
-a tablespoon red bell pepper, diced
-diced cucumber (about 1/4 cup per bowl)
-yellow onion
-tomato on the vine

This is a pretty simple recipe. You pretty much just have to chop the veggies, blend, pour in a bowl, and garnish! The first thing you have to do is chop and dice the cucumber, red bell pepper, onion, and garlic. Prepare the jalapeno, cherry tomatoes, and cilantro. Make sure to set aside some of the cucumber, cilantro, and bell pepper for garnish. Chop the vine tomato and set aside with the garnish and onion for later.

The soup is made in two batches. In a blender, add 1 can of the tomatoes with the juice, and add half of each: cucumber, jalapeno, cilantro, garlic, red wine vinegar, olive oil, salt, bell pepper, cherry tomatoes, and some black pepper to taste. Process in the blender on the lowest speed until broken down. Turn the speed up to high and puree until the soup is completely smooth. Repeat with the second half and mix together.

Pour the soup in bowls, and add a handful of the yellow onion, cucumber, a few leaves of cilantro, a few pieces of the chopped vine tomato, and some red bell pepper. You can eat right away, or chill and eat very cold the next day.

Delights and afterthoughts:

I got this awesome cookbook for my birthday called Great Chefs cook Vegan. This recipe is basically a variation from a chef named Suzanne Goin from this cookbook, but with some differences. The recipe originally called for yellow tomatoes, but this one uses canned red diced tomatoes. We also used yellow onion instead of red onion. There is so much that you can do with gazpacho, and I think you can probably make it different every time. I was really happy and amazed with how flavorful this gazpacho turned out, and I think you will be too. The best thing about it is that you get a full serving of vegetables and it's all raw (well, the canned tomatoes may not be raw, but close!) so you are not cooking out any of the enzymes. Also, you can really taste the garlic in this, but feel free to add more since garlic is such a good antioxidant when raw. I also had a thought that if you wanted to substitute one can of fire roasted tomatoes, or add cayenne pepper, then you can can make spicy tomato gazpacho. Or, maybe you like to have chunks in your soup, so don't puree until completely smooth... just blend until desired consistancy. You can really put your own variation on it... like adding some basil and some grated follow-your-heart mozzarella "cheese" to make a tomato caprese gazpacho... that sounds yummy! Or, maybe add some chunks of avocado... that sounds good too. Seriously... try it out and let me know what you think. I'd love to hear about it!

What's new, what's old, and what's current!

2008-10-12T20:50:00.028-04:00

Hey Everyone!

I have finally gotten back on my feet with cooking since I made it back in Florida from my trip to Missouri. I have actually cooked more than I have posted, but some of my dishes haven't turned out as good as I would have liked them. I have such a listing of recipes that I need to try over again to get it right. I know that I talked previously about posting some traditional Jewish recipes, but these recipes involve an egg substitute. I do enjoy using Ener-G Egg Replacer, but I have also been trying to experiment with other egg replacements. For example, you can use ground up flax seed mixed with water, or 1/4 cup pureed silken tofu to equal one egg. These are perfectly good substitutes, but some are better than others in different recipes. I tried to make Kasha and Shells, but usually the kasha is coated with egg. For this recipe, I used the flax seed version, but it turned out just okay. I also tried to make homemade kugel, and for this I used the tofu version for my egg. It didn't turn out awful, but the consistancy was not what I wanted, and I just wasn't confident with how it turned out. Another thing with traditional Jewish dishes is, although oh so yummy, they are all very high is carbs and not the healthiest of dishes. So, I end up making them, and then I am stuck eating them because it's too much food to waste. So, I decided that I will eventually perfect them over time, but at this time I am going to stick to healthier recipes that make me feel lighter and give me more energy rather than weigh me down. I find that latkes, kasha, and kugel are pretty heavy and that's why they are only eaten on occasion. And truth be told, I intended for this blog not only to reflect the vegan lifestyle, but also a consistently healthy lifestyle.

Yom Kippur was last week, and I did fast for the day. I did drink tea and water though, so it wasn't a true fast. I also went to work, so I didn't fully observe the holiday. The day was actually so refreshing because after work I went to infusion tea and broke the fast with the best gazpacho in town and a half of a veggie burger sandwich while reading my book, The Omnivores Dilemma. I also did a hot infusion yoga class later, and then went and saw the movie Religulous (which I highly recommend). I was thinking about the holiday of Yom Kippur and it occurred to me that it is actually pretty unhealthy. I believe that many people binge eat the night before, and then traditionally the family gets together to break the fast with a big feast. It's not healthy to shock your body like that. When going on and off a fast, you are supposed to slowly wean yourself off of food and then back on it. Generally you should eat light to get your body used to taking in less food, and then getting your digestive system used to food entering the body again.

I really feel like it is important to hold up traditions, which is why I still fast. I don't really do it for religious reasons as much as I do it for myself and feel that it is cleansing. I do not pray to any specific diety or go to services, but I just focus on what I would like to change about myself and how I will go about doing that. Among keeping traditions, I also think it is important to start new traditions, and that is what I did this past Yom Kippur with breaking the fast with a light and nontraditional dinner and then doing yoga. I think I will do that every year.

I have also been doing more research on obtaining all of the nutrients and vitamins into my diet that I need to keep an eye on now that I have stopped eating animal products. These vitamins and minerals are B12, Iron, Zinc, D, Omega 3's, and protein. I have been doing a lot of research on this, and I try to get all of these vitamins in my diet during breakfast. I talked to my cousin Brittney, who is a dietitian, and she mentioned to me that Iron is something that vegans need to watch because the iron in plant and animal products absorbs different than Iron in meat. I looked it up and there is heme and non heme iron. The iron in plant and grains are non heme and there are things you can do to help the absorption into your body. One thing is to mix iron with vitamin c. So, what I do is eat a cereal fortified with iron, B12, Vitamin D, and zinc. Some good cereals that I found are: Kashi Heart to Heart Toasted Honey Oat (please note that this cereal does contain honey), Publix Greenwise Raisin Bran, and Health Valley Organic Fiber Multigrain Flakes. Then I top it off with strawberries, which are high in vitamin c. I also top my cereal off with a granola blend which is high in fiber. I find that this keeps me full and helps me eat less throughout the day. Then, I use hemp milk (which I recently switched to) because it contains omega 3s and the essential amino acids (protein). I do want to mention that protein is pretty easy to get into your diet and it is really the least of concerns for any vegetarian or vegan, but using the hemp milk does guarantee that I am at least starting the day off getting protein into my diet. I also read that tea contributes to blocking the absorption of iron into your system, so I refrain from drinking or eating anything besides water until about an hour after I eat breakfast. I am still looking into the absorption studies for iron and zinc and I plan on going to get my blood tested in the next few months to make sure I am not deficient in anything.

Another thing I want to talk about are the negative studies of soy products. All of these studies are completely inconclusive and there are many more positive studies relating to soy than negative. I hear things such as soy may cause memory loss, breast cancer, dementia, and so on. I have read many of these studies and they are all very cloudy in the description of how they conducted these studies. For example, the study where they found soy products caused memory loss did not mention if the people they studied were vegetarian, vegan, how long they were consuming soy, how much soy they consumed, when they began and ended consuming soy, and if hey had medical problems to begin with. They also conducted this study on the elderly living in Indonesia who eat very differently than Americans. I also wonder who funded this study.... was it the animal or dairy industry? We also know that soy reduces bad cholesterol and that it is heavily eaten in Asian cultures "at a much younger age than people in the United States. In fact, the average woman living in East Asia eats about 10 times the quantity of soy foods as the average woman in the United States. Yet, East Asian women have lower rates of breast cancer than women in the United States." (http://www.breastcancer.org/tips/nutrition/nutrition_bc/foods/soy.jsp) But, this could be effected by many things since there are many differences in the way we eat compared to the Japanese.

Soy is almost unavoidable, especially if you eat processed food or fast food. Soy lecithin is in almost everything as an emulsifier, and I think that it is important to know this so you know what you are consuming. Corn is actually used in almost everything that we eat that is fast food or processed, and soy is used in the agriculture industry the same way. If the price of corn is at a high, these products will most likely be using soy until the price of corn goes down. This is why you see the ingrediants say: This contains one or more of the following: High Fructose Corn Syrup, Sunflower Oil, Soy Lecithin, Corn Oil, Etc. So, most likely, you have consumed more soy than you know. My point is that it is important to know that so that you make sure you are eating soy in moderation if you feel you need to watch your soy consumption. This is one of the reasons I switched to hemp milk, and I do order extra veggies a lot instead of tofu as a protein substitute. I love tofu to death, but even though these studies are inconclusive, it's better to be safe. Remember... Moderation is key!

Well, I think I have blogged enough this weekend!

Love,
Monica

Chocolate Ganache Topped with fruit

2008-10-12T19:43:00.007-04:00

Serves 3

1/2 cup plus 1 tablespoon of vanilla soy milk (or plain)
1 cup semi sweet chocolate chips
3 tablespoons pure maple syrup

about 1 cup blueberries
1/2 cup dried banana
about 9 strawberries, sliced

In saucepan, heat soy milk. You don't want it to come to a boil, but just medium heat. Once it's reached that point, turn off heat and pour in chocolate chips and maple syrup. I actually heated the milk in the microwave for 4 and a half minutes. Mix well until a smooth creamy consistancy. It should start to thicken as it cools. Once it's smooth, pour into a small bowl or make it pretty in a martini glass, and top with the fruit listed above, or any fruit of choice.

Delights and Afterthoughts:

Last night after I finished my dinner, I had a little bit of a sweet tooth and was looking through my cabinets to see what I could make for dessert. I remembered that I had some semi sweet chocolate chips, and the thought of eating melted chocolate sounded yummy. Then, I remembered that a few months ago I made a Chocolate Ganache topping for some vanilla cupcakes, and I thought I could use that as a base and maybe make it a little more decadent by adding maple syrup and fruit. The fruit even makes it seem like a healthier dessert even though downing about 1/3 cup of chocolate chips a serving doesn't seem that healthy, so save this for special occasions! If you wanted to make it even more decadant you could add powdered sugar and cinamon to top the fruit, but the dessert is rich enough without all of the extras.

It's really easy! Hope you like it!

Pancakes with Fruit Toppings

2008-10-11T22:55:00.015-04:00

It's football season, and one of the things that I look forward to all year are the tailgates. One thing that I look forward to the most though is what I like to call "breakfast tailgates." There is just something about getting to the University in the morning, setting up, and eating breakfast with friends outside that is just so comforting. I think it reminds me of when I was younger and used to go camping. This was the first breakfast tailgate of the season for UCF football (Go Knights!) and I thought this was the perfect time to try out some vegan pancakes. This was my first time making pancake batter, so I did borrow a recipe from Vegan with a Vengeance by Isa Moskowitz as a base for my pancakes. Here is is:

Serving size: About 6 pancakes

1 1/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons canola oil (plus oil for pan or griddle)
1/3 cup water
1 cup vanilla soy milk
1 teaspoon vanilla extract
1 tablespoons pure maple syrup
Blueberries
Strawberries

Wash blueberries and place in a bowl
Wash and cut strawberries and place in a bowl.
Place in refrigerator or over ice until ready to serve.

I find it easiest to mix the dry ingredients separate from the wet ingrediants and then mix them together. So, first mix together the flour, baking powder, salt, and cinnamon. Then in another bowl, mix together the canola oil, water, soy milk, vanilla, and maple syrup.

Then, pour the wet ingrediants into the dry and mix while you are pouring it until combined. Just continue to mix, but do not overmix. You still want some small lumps. If it is too mixed then the pancakes will turn out tough and rubbery.

Preheat skillet or griddle to medium heat. You can test the skillet by pouring a small amount of water on it, and if it the drops bounce, then it is ready. You don't want it too hot either. It shouldn't be smoking.

When ready, apply a thin layer of canola oil, and take a ladle or spoon and pour the batter out in a circular motion so that it's an even pancake. And, make sure to use the same amount of batter every time so they are around the same size. Cook the pancakes until browned at the bottom and bubbles start to form at the top. This should take about 4 minutes. Then, flip pancake and cook until browned on the other side until the pancake is barely firm to the touch.

When finished, choose your pancake and top with blueberries and strawberries.

Delights and Afterthoughts:

I honestly had no idea what to expect from these pancakes since this was my first time making them. I made the batter the night before and cooked one just to make sure I didn't totally screw up! I was very happy at how they turned out, so I went ahead and chilled the batter overnight and felt confident that everyone would be happy with them that showed up to the breakfast tailgate.

When my friend John was finished cooking them on the griddle, I went ahead and set out the fruit and everyone that showed up early grabbed a plate, some pancakes, and some fruit toppings. They turned out to be hit, so I can't wait to make some other variations.

Some variations that I think would be tasty are:
**Chop the strawberries up pretty small and cook them in the pancakes.
**Fold the fresh blueberries in while cooking to make blueberry pancakes.
**It might also be nice to add some almond extract
**For special occasions, like valentines day, fold in some chocolate chips or substitute chocolate soymilk instead of vanilla soymilk.

There are just so many options!

Let me know if you try these out and how you made them!

Tempeh Piccata with Bell Peppers over Angel Hair Pasta

2008-10-07T09:53:00.014-04:00

One of my favorite dishes when I wasn't vegan was a chicken piccata by Giada De Laurentiis. One of the things that i have been doing is going through my old cookbooks and finding my favorite recipes and making them vegan-style. So, for this one I decided to make a Tempeh Piccata with Bell Peppers over angel hair pasta.

Ingredients

1 red pepper
1 orange pepper
1 yellow pepper
1 green pepper
Sea salt and freshly ground black pepper
6 tablespoons earth balance "butter" or non-hydrogenated margerine
5 tablespoons extra-virgin olive oil
1/3 cup lemon juice
1/2 cup vegetable stock
1/4 cup capers, rinsed
1/3 cup fresh parsley, chopped
1 package whole wheat angel hair pasta
1 package tempeh (I used garden veggie, but any kind will do)

Directions

A. First, remove the tempeh from the package and cut in whatever shape you desire. I cut the tempeh in triangles.

B. In a small saucepan over medium high heat (or in the microwave), melt 4 tablespoons of "butter" with 5 tablespoons of olive oil, add salt, pepper, vegetable stock, lemon juice, and capers. Use this as a marinade for the tempeh, and chill in the refrigerator for at least a half hour.

C. Cut all of the bell peppers in a cube shape. I'm sure thin slices would also be nice.

D. Chop parsley and set to the side.

E. Boil water with a splash of olive oil, and add angel hair pasta. Turn heat to medium, and stir frequently to make sure that it doesn't stick together, and don't overcook. When the noodles are done (8 to 10 minutes), drain the pasta and never run water over it. When pasta is finished it comes out a little starchy and it is a common misconception to rinse with water. The reason that you do not rinse is because when the sauce is added to the noodles the starch helps the sauce stick to the pasta. If it still bothers you that the noodles are starchy after you drain them, then just toss with a small amount of olive oil.

F. When you are ready, add the tempeh and all of the marinade to a large skillet. Cook about 5 minutes on each side, and then add the bell peppers. Cook just until the peppers are cooked through, but still crisp. That should just be about 3 more minutes.

G. Remove the bell pepper and tempeh from the skillet with a slotted spatula and place in large bowl.

H. Continue to stir the sauce, scraping up brown bits from the pan for extra flavor. Add remaining 2 tablespoons "butter" to sauce and whisk vigorously.

I. Add noodles to the large bowl with the tempeh and bell peppers, add parsley, pour sauce over the top, and toss everything together.

J. You're ready to eat!

Delights and Afterthoughts:

This dish is wonderful because it is really easy to make. If you don't have time to marinade the tempeh, then that should be fine if you want to just throw the tempeh and bell peppers in the skillet with the sauce. I just find that you get a deeper flavor when you marinade it a bit. Also, keep in mind that tempeh can be a little bitter and an acquired taste, so if this is your first attempt with tempeh, you may want to start out with a neutral flavor such as original, five grain, or flax. This was my first time using garden veggie tempeh and the flavor was a little overpowering if you are not used to tempeh.

I love this sauce and I think it would really be good with anything. I just used what I had in my pantry and refrigerator. I think that this would also be good with tofu or just veggies such as broccoli, zuchini, mushrooms, and carrots. I have always found that angel hair pasta works best with this sauce, but it would also go well with something like couscous or penne pasta.

There are also many things you can do to incorporate to it to make it your own. For example, adding garlic would be excellent, or adding chilli powder, a jalapeno, or tobasco for a little bit of spice.

I hope you have fun with this and enjoy it!

Vegan on Vacation!

2008-09-27T10:06:00.006-04:00

First of all, sorry that I haven't updated the blog in awhile. I traveled to St. Louis over the past weekend and it has taken me awhile to get back on track with the cooking and blogging. There are some meals that I have made that I do have to perfect and hope to do so in the next few weeks so that I can have more recipes for you. These dishes are a tofu scramble with fried matzoh, also known as Matzoh Brie. It's very delicious and usually made with egg and matzoh. And, I still have to perfect Potato Latkes. I plan to have these to you within the next month. I also plan on making a schezuan noodle dish as well as a tempeh and veggie piccata over the next few weeks.

Going to St. Louis was a much needed vacation. I was able to spend time with my grandma, aunt, uncle, and cousins that I don't see very often. I didn't find it so hard to be vegan on vacation considering my cousins, Lauren and Brittney, are both vegetarians, and Brittney used to be a pretty strict vegan. I stayed with my aunt and uncle, so they went ahead and made sure to pick up food such as cereal, bagles, and other things that were animal product free. That was very appreciated. When we went out to eat they made sure to help me out with what I could or could not order. It was difficult at times because I wasn't used to my surroundings. I have pretty much figured out the Orlando area as far as what places are vegan friendly or what things I can order at certain places when going out with friends, but I had to start all over in St. Louis. So, I tried to call places beforehand and plan my menu out when I was there. I did just fine, but I did find that St. Louis is not the most vegan friendly city. Regardless, I was really happy to spend this time with my family and feel much closer to them now. I am going to make more of an effort to see them more often. Perhaps that should be my New Years Resolution.

Second of all, The Jewish Holiday, Rosh Hashanah, is coming up. It starts on sundown Monday, Sept 29th. So, over the weekend I am going to put together just a few of my favorite holiday dishes for the next week. What I plan on are: Kasha and Shells with Vegan Gravy, Apples and Agave, and a vegetable dish.

If you aren't familiar, Rosh Hashanah is the Jewish New Year. The new year (5769) is a time to plan a better life and look back at the mistakes of the past year, and to plan the changes you will make in the new year. During Rosh Hashanah one of the traditions is dipping apples in honey, which symbolizes a sweet new year. This year I am going to use agave in place of honey. Another symbol of this holiday is the hearing the sound of the Shofar blown in the temple. The Shofar is a rams horn, which is blown like a trumpet. I am not quite sure of what the symbolic nature of this is. I looked it up, but I actually found that The Bible gives no specific reason for this practice except that it has been suggested is that the Shofar's sound is a call to repentance. Does anyone have any insight on the symbolism of the Shofar and how it ties into the new year?

On another note, while I was reading this, I all of the suddon found it kind of upsetting that a rams horn is used. I did a small amount of research on how to obtain a Shofar and I read that they can be obtained from slaughterhouses. Maybe it's time to start a new tradition and use another instrument that doesn't come from an animal.

The holiday that follows the new year is called Yom Kippur. Yom Kippur is probably the most important Jewish Holiday, and is a holiday where you are supposed to stay home and fast from sundown to sundown. During this time, one focuses on the sins or the mistakes that they have made over the past year and repent and make amends. Yom Kippur only atones sins between you and whatever or whoever you consider as a God, not between you and other people. If you feel like you have committed sins with another person, you must personally talk to the people to make amends. The fasting is supposed to cause a feeling of suffering while you focus on theses mistakes within the past year. Once sundown has arrived, it is traditional to get together with family and friends and have a big dinner to break the fast. Even though I am not very religious and have not attended temple in a few years, I always observe the holidays on my own and fast on Yom Kippur. I do focus on things that I want to change from the year before and I do talk to people that I feel like I may have upset for any reason and apologize. I actually don't stay home from work, but I do observe the holiday. I find it to be cleansing and I feel ready for the new year.

After Rosh Hashanah and Yom Kippur, there are other holidays to follow, and I plan to expand on my menu of traditional Jewish dishes vegan style for those holidays as well.

So, please keep checking for updates on my blog, and if you want notifications of updates, please check out my myspace and become my friend. http://www.myspace.com/thenewvegan

Have a fabulous weekend,

Monica

Pasta Salad with Shells

2008-09-15T08:10:00.005-04:00

Serves 6-8

11 ounce bag or box of small shell-shaped pasta (whole wheat if you can find it)
3 cloves garlic
1 yellow bell pepper
About 15-18 red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
1/3 cup fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
1 tablespoon lemon juice
Sea salt
freshly ground black pepper

Bring a large pan of salted water to the boil, add the pasta and garlic. Simmer for about 5 minutes or until al dente, and drain. Put the pasta in a bowl, and take the garlic out and mash. Set aside to add to the dressing.

While the pasta is cooking, chop the tomatoes, cucumber, and black olives into small pieces, about the size of the pasta or smaller. You don't want it pureed, so I don't suggest using a food processor, but just roughly chop, and place in the bowl with the pasta.

Dice the yellow bell pepper, and use the same pot you used to cook the pasta, and cook the pepper in just about 1/2 cup hot water just to soften. This only takes 3 to 5 minutes. You want the pepper cooked, but still crisp. Drain and add to the pasta.

Roughly chop the herbs and add to pasta

Mix the mashed garlic cloves, the oil, lemon juice, and vinegar, and a little salt and pepper together in a separate bowl. Pour over pasta and mix well. Chill for about 2 hours or overnight, and serve. It's so simple and people will love it!

Delights and Afterthoughts:

My favorite salad is actually just quartered cucumber and tomato topped with balsamic vinegar. I thought about making a pasta salad that could use those ingrediants and this is what I came up with. After I first made this salad and tried it, I felt like it was a little plain, so I decided to add lemon juice. I wanted to start small, so I just added a tablespoon, and that ended up being enough. It added just enough flavor to change it from plain to perfect. I brought this pasta salad to my friends Labor Day party, and it went pretty quick. It's so simple to make, refreshing, and quite a crowd pleaser. Try it out, and Let me know what you think!

The Skinny on all Your Vegan Questions!

2008-09-08T21:31:00.016-04:00

Hey there!

I guess it's been a little over 2 months since I have been vegan. It seems like longer because it's just such a part of my lifestyle now. Although, it seems like every month that goes by, I learn a little more and feel like I've moved onto a new level.

During the first month and a half, I still had cravings for certain foods. For example, the first few weeks of being vegan, all I could think about was mac and cheese. I've been meaning to make a vegan version, but I just haven't attempted. Then, I was craving deviled eggs. That was the weirdest thing because how often does someone have deviled eggs? I actually stopped craving meat and fish weeks ago. The only time I would crave either meat or fish would be when I was hungry and flipping through a cookbook. Then, I would want it, but only if I saw a picture. I never gave in and had any meat or animal products, and once I ate and was full, the cravings were gone. This past two weeks or so, I can honestly say I am over the craving phase. I guess it's like quitting smoking because now I can look at pictures and watch people eat mac and cheese and not wish that I had some. I even bought some vegan sausage patties and vegan meatballs from Whole Foods, but they have just been sitting in my freezer. I just don't seem to even crave the taste of meat anymore. So, that's what I mean when I say I've moved onto a new level.

I also was learning how to go out to eat and what to order. At first I thought I would have to accept that when going out to a restaurant, I would have to eat some animal products, but I realized I don't want to do that. I have learned how and what to order at certain places in order for it to be vegan. It's actually not that difficult, and most servers are actually helpful when I ask about making sure whatever I order has no animal products. For the most part, they are happy to make something special for me. Of course, it takes some work such as calling the restaurants beforehand to ask about options, or going online to look at menus and ingrediants. But, once you get past that, the process is pretty consistent at most restaurants.

I have also been doing research from the beginning on what supplements I might need, and the only things that vegans have to make sure they consume are vitamin are B12 and Omega 3 fatty acids. I learned that there are three types of Omega 3s, ALA, DHA, and EPA. The body converts ALA into DHA and EPA. But, there has been inconclusive research on how the body converts it and there are some things that may prevent the conversion. Most vegans get omega 3s from ground up flax seeds (ALA), but I realized I am really bad at remembering to sprinkle flax seeds on my food to make sure I get enough of it in my diet. The thing with fish, is that it's already converted into EPA and DHA, so that is why it is reccomended. Oh, and just FYI - Omega 3s are not automatically in fish, but actually supplied by the algae that fish eat in large quantities. So, what I am working on right now is how I can make sure that I get the right amount of Omega 3s in my diet, and how to make sure it is converted properly. What I have decided to do at this point is eat a few walnuts, (which is very high in Omega 3s) everyday so I at least get the ALA type of Omega 3, and hope that it's converting to DHA and EPA.

As far as B12 goes, most vegans use nutritional yeast (which has a cheesy flavor), but again, I am really bad at using it daily. So, right now I'm taking a supplement, but I would like to find out how to incorporate in my diet naturally. As far as everything else, as long as I eat a balanced diet (which I do) I am getting everything I need. Many people say to me, "What supplements are you taking now because I know that you can't get some of the things that is supplied through meat?" And, this question has started to frustrate me because it's totally untrue and the meat and dairy industry has completely misinformed society. I just want to make it clear that meat has nothing in it that I can't get from eating a balanced diet. Yes, there are some things that I must attempt to add more of to my diet, such as Vitamin B12 and Omega 3s, but they are certainly provided in other ways than through meat.

So basically, over the next few weeks, I am going to do some extra research and attept to answer the same 4 or 5 questions I get over and over about being vegan. And, if you have a question not on my list, then ask away. I love to do research on the subject and report back to you!

So, here are the next few blogs topics:

1. Getting Protein: Many people ask how I get my protein, or what substitues I use for meat. This is actually really easy, and protein is all over the place. I also want do what I can to change people's thinking about using the phrase "meat substitute." Since you don't need meat in the first place, there is really no such thing as a meat substitute.
2. Omega 3 fatty acids: I explained a lot about this above. I'm still doing research, so I'll get back soon.
3. Do you eat honey?: Vegans seem to sway back and forth on this issue. I really don't know where I stand on it, but I find myself avoiding honey. Maybe it is because I am not fully informed on the subject, so I'll be working on researching this topic in the near future.
4. Vitamin B12: I talked about this above too, so I'll get back to you soon!
5. Do you eat meat because it's unhealthy, or is it an ethical issue?: It's actually a little of both, and I think I explained a little before about this in a previous blog. It's actually because of three things:
A. The animal agriculture industry is destroying the environment
B. I am disgusted by the cruel animal practices and misleading information that they give out
C. Meat has been connected to many negative health issues, and because of this, I would rather stay away. Also, I just feel better when I don't eat meat.

I'll expand more on these issues later!

Have a great week!

Monica

Butternut Squash Ravioli in a Sage and Brown Butter Sauce

2008-09-07T18:57:00.009-04:00

Makes 2 servings

So, this weekend I went to the UCF/USF game, which was a pretty intense. I made potato latkes (pancakes) for the tailgate, which were a big hit. If you're wondering what potato latkes are, they are actually a traditional Jewish dish that is served on Chanukkah, but I thought they would make a good tailgate dish. If you're not Jewish, it's pronounced L-aht-kas. Everyone loved them , and although I thought they were decent, I wasn't fully satisfied with them, so I decided not to blog about them this time. This was my first time making them, and I thought about some changes I wanted to make for the next time, so I am going to make them again later this week , and hopefully they will be blog worthy!

So, after I got over the loss of the UCF/USF game, I was wondering what I wanted to make for dinner tonight. I looked through my fridge and freezer and saw that I had butternut squash ravioli that I bought awhile back from Whole Foods. I use the brand Rising Moon, which makes an organic and vegan ravioli. I have really never had butternut squash before, so I spent a long time thinking about what other vegetable would go well with it, and since it's kind of sweet, I decided on red bell pepper. It's super easy and only takes about a half hour to make. I was really happy with how this recipe turned out, and hopefully you will be too.

Ingredients For the Ravioli:
1 8oz package Butternut Squash Ravioli (preferably Rising Moon)
1 tablespoon olive oil
1/2 tablespoon salt

Ingredients for the Bell Pepper:
1 red bell pepper
Olive Oil (about 3 tablespoons)

Ingredients for the Sauce:
1/4 cup Earth Balance buttery spread (or margarine)
1/2 teaspoon nutmeg
4 sage leaves
2 cloves garlic

Preparing the Red Bell Pepper:
-Preheat the oven to 400
-Take the red bell pepper and cut off the ends
-Coat with the 3 tablespoons of olive oil
-Set aside until the oven preheats.
-Place the red bell pepper in the oven when it is preheated and roast for about 22 minutes or until you notice it starts to just slightly brown or bubble in spots.
-Take the bell pepper out of the oven and slice
-set aside
Preparation for the Ravioli:
-During the time that bell pepper is roasting, bring a pot of water, oil, and salt to a boil.
-Once it's boiling, gently pour in the ravioli and cook between 4-8 minutes. You'll know when the ravioli is finished because it will float to the top.
-Drain and set aside
Preparation for the sauce:
-Peel the garlic and chop
-In a small saucepan, melt the butter.
-It should cook on low to medium heat for about 3 minutes until the butter begins to brown.
-Add the garlic and sage leaves in the butter and cook until the leaves become crisp and fragrant. This takes about 30 seconds.
-Remove from heat fully stir in nutmeg.

Place the ravioli and red pepper on a plate. Pour the sauce over the the ravioli and red pepper, and serve immediately.

Delights and Afterthoughts:
I have never cooked with butternut squash, so I was a little iffy about this dish, but I am more than happy with the outcome. I did actually cook it twice. My first thought was to cook it with the Red Bell Pepper, but then for some reason I decided to use edamame. I don't really know what changed my mind, but it just stuck. I had such high hopes, but it just wasn't that good so it didn't make the cut.

I really wanted an awesome recipe to blog about, so I went back to the bell pepper, and once I prepared that and tried it, it was way more than awesome. The bell pepper was a great addition since it is also slightly sweet. I guess the moral is to go with your gut instinct and don't second guess yourself. I actually believe that with all things in life, but that's another blog!

This would also make a great appetizer at a party. Just cook the ravioli and place the sauce in a bowl as a dip.

It's really simple to make, so let me know if you try it out and what you think.

Orzo and Avocado Salad

2008-09-01T18:38:00.007-04:00

Kosher salt
Good olive oil
1/2 box of tri colored orzo
1/2 cup lemon juice
Freshly ground black pepper
1 avocado
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, medium-diced
1/2 cup small-diced red onion

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo, reduce heat to medium, and stir occasionally to break up the pasta, until it's cooked al dente. It takes about 10-15 minutes until the orzo is cooked. Drain and pour into a large bowl.

Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Chop the avacado into medium square pieces. Chop the scallions, dill, parsley, cucumber, and onion, and add to the orzo. Add 2 teaspoons salt, and 1 teaspoon pepper to the orzo. Toss well. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.

Delights and Afterthoughts:

One of my favorite chefs is Ina Garten. She does the Barefoot Contessa cookbooks. I own most of them, and I even own her videos. Her recipes are amazing. They are usually never healthy, and definitely not vegan, but delicious! You can really never go wrong with whatever you make. This is one of the recipes that I would always make, but it usually calls for roasted shrimp. I decided I wanted to make this for the tailgate, and instead of shrimp I decided to add avacado. I wasn't looking for a meat substitute or anything that tasted like shrimp. I chose to use avacado because it has a heavier consistancy, and I knew the avacado would definitely mix well with the dressing and other vegetables added to this pasta. Plus, I just love avacado. The original recipe also calls for feta cheese, but I have actually never used it, and this pasta salad is always a big hit. People love it. It's really easy, and now that you don't have to peel, devain, and roast shrimp, it's less time consuming and much cheaper to make. I highly suggest this, so try it out. Let me know what you think!

Something Simple

2008-08-30T09:07:00.002-04:00

Hey Everyone,

So I know it's been awhile since I've posted a blog, but that's because I have been trying to perfect some of my recipes. I know that I have been posting some recipes that are a little time consuming and that include unique ingrediants. But, I am spending some time working on my simple recipes. The truth is, I have several dishes that I have been making for years, and I just throw them together. They are simple, but I never pay attention to how many tablespoons of something I use, or what I use substitute if I don't have the usual in the house. Sometimes they turn out awesome, and sometimes decent. So, I've been working on paying attention and writing down the tablespoons and cups that I use to get the best flavor.

I've also been going through my cookbooks, and make the things that I used to make all of the time, but making vegan versions. This weekend I went to the UCF football game and a labor day party, and I made two different pasta salads. I will be blogging those this week, so keep a look out.

Other than that.... just keep on rocking!

Sesame Vegetable Noodle Bowl

2008-08-17T20:32:00.011-04:00

3 servings

After I made the summer rolls and peanut sauce, I had a lot left over. I went ahead and made a noodle bowl that ended up quite tasty. In noodle bowls and stir frys, I find that using really chunky vegetables brings out the flavor. So, when chopping up the veggies, make sure to use large pieces!

3 cups rice noodles
1/2 yellow onion
6 green onions
1 red bell pepper
1/2 cup baby corn
1 jalapeño
6 shiitake mushrooms
3 cloves garlic
1 tablespoon corn oil (or neutral oil)
2 tablespoons Sesame-Soy Sauce*
2 teaspoons basil
1 tablespoon cilantro
1 cup vegetable broth
1 cup Lime and Coconut Peanut Sauce*

A. Preparation:

1. Slice the yellow onion in cube-like shapes
2. Chop the green onion, green and white parts. One green onion should only be chopped into 3 to 4 pieces
3. Slice the Red Bell Pepper into cube-like shapes
4. Remove the stems, and slice the shiitake mushrooms
5. Thinly slice the garlic cloves
6. Remove the seeds, and finely chop the jalapeño
7. Chop the basil
8. Chop the cilantro
9. Chop the baby corn
10. Soften the noodles by boiling a pot of water, turning off the heat, and soaking the noodles for around 10 minutes, or until soft. Then drain and set aside.

B Putting it all together:
1. Heat the corn oil in a skillet in medium heat, and add the yellow onion and garlic. Saute for about 4 minutes. Add the vegetable broth, the sesame-soy sauce, bell pepper, baby corn, and mushrooms and cook for about 2 minutes. Then, add the green onion, basil, and jalapeño and continue to cook until everything is nicely sauteed. It should be about five to seven minutes. Everything should be cooked, but crisp.
2. Grab your desired amount of noodles (I use about a cup) and place in a bowl. Use a slotted spoon to top off the noodles with the veggies. Pour about 1/4 cup broth over the veggies to add some flavor.
3. Spoon a heaping 1/4 cup of peanut sauce over the veggies
4. Garnish with cilantro
5. If you feel like you need salt and pepper, add some!

Super Easy and you're done!

Lime and Coconut Peanut Sauce

2008-08-14T21:40:00.006-04:00

Makes 2 1/2 cups

I did some research on how to make a peanut sauce and I really didn't know where to start. I did see several recipes for peanut sauces. Some called for peanut butter, and some for peanuts. Most of them called for coconut milk. I also saw some that substituted vegetable broth for the coconut milk to make it lighter.

I never buy or cook with coconut milk, and I thought this was good time to go with it. I also learned that coconut milk and oil are really good and healthy for you. Many people avoid it because of its fat content, but it shouldn't be avoided. I would just recommend using it in moderation just like everything else.

Since I liked the Sesame-Soy sauce so much, I decided to consult the same cookbook: How to Cook Everything Vegetarian. I did make my own version of this peanut sauce, but I couldn't have gotten started without the Peanut Sauce recipe in Mark Bittman's cookbook.

3 Garlic cloves, peeled and sliced
1/2 yellow onion, finely chopped or pureed
1 tablespoon peanut oil
1 cup coconut milk
1 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons lime juice
1 cup roasted peanuts, finely chopped

For taste and garnish:
a pinch of red pepper flakes
1 teaspoon cilantro
1/2 tablespoon sliced scallion

Puree the yellow onion in a food processor until smooth. A few lumps are okay, but try to get as smooth as possible. In a skillet set the peanut oil to medium heat and saute the sliced garlic for about a minute to release some of the flavor and aroma. Just saute until the garlic turns a light brown color. You don't want to burn or scorch it.

Pour in the onions and cook for about one minute.

Add the milk, brown sugar, peanuts, lime juice, and soy sauce, and stir until smooth with a few peanut chunks. Simmer until the sauce thickens, about 15 minutes. Sprinkle some red pepper flakes, cilantro, and scallions on the sauce for garnish and presentation.

Serve immediately over a a noodle bowl or stir fry, or chill and serve cold as a dipping sauce for summer rolls or polenta.

Delights and After Thoughts:
I originally made a peanut sauce for my sesame-tofu summer roll recipe. I was a little skeptical about this sauce at first because it didn't look like the usual peanut sauce that I get when I order summer rolls. But, after I cooked it and tasted it, I fell in love. I just wanted to eat the sauce alone, and then my mind started to wander about what else I could make with this sauce. I had a bunch left over after the summer rolls, so I used it on a noodle bowl. It would also be great in a stir fry, or as a dipping sauce for polenta or bread.

I got such excellent feedback from this sauce that I think I am going to use it, or modify it for many different recipes. You might actually taste this sauce, and just want to eat it for dessert, so don't be surprised if you eat it all in one sitting. Plus, it looks so pretty topped with red pepper flakes, cilantro, and scallions. I'm getting pretty good at presentation, don't ya think?
YUM!

Sesame Tofu Summer Rolls with Lime and Coconut Peanut Sauce

2008-08-13T21:53:00.016-04:00

I have been wanting to make summer rolls for a really long time now, and I decided that it was definitely time to give it a shot. Even though I've been enjoying summer rolls for years, I really wanted to make them right, so I spent some time really paying attention to how much and to what ingredients were rolled in them when I would order them. Every restaurant added some different things here and there, but they all had the same base ingredients. I spent a lot of time thinking about what I was going to roll in my summer rolls, and I think I came up with a pretty refreshing combination. I am totally content with vegetable summer rolls, but I wanted to fancy them up a bit, so I added tofu.

I really enjoyed making the summer rolls, and I was really happy with how they turned out. I think you will be too! This is a time consuming recipe, so just take your time and have fun with it.

I started with the Sesame Tofu. I marinaded it in a sauce that I borrowed from How to Cook Everything Vegetarian by Mark Bittman.

Pan Fried Sesame Tofu

Everything you will need:
1 block extra firm tofu (not silken) pressed
Click here to learn how to press tofu

Soy and Sesame Marinade Marinade
1/2 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons sesame oil
1/4 cup toasted sesame seeds
1 tablespoon raw sugar
2 large cloves garlic, minced
1 tablespoon peeled and minced ginger
1/2 cup minced scallion

To cook the tofu
2 tablespoons of corn oil
I used corn oil because it is a neutral oil. You could also use grapeseed oil.

First, you want to toast your sesame seeds. You can do this by setting a skillet to medium heat, and then pouring the seeds into the pan. Shake and stir often until the seems start to turn a gold color (about 3-5 minutes). When done, Combine all of the ingredients and stir until the sugar is dissolved and everything is mixed together.

Once your tofu is pressed and ready, stand the tofu up long ways and cut down the middle so you're making two flat pieces. Then, cut each block into medium-sized cubes or rectangles. Once you have cut your tofu, mix and coat the tofu with the soy and sesame marinade, and place in the refrigerator. After about a half hour, mix the tofu again and marinate for another half hour.

Once the tofu is done marinating, it's time to get cooking. Put the oil in a skillet over medium heat, and when it's hot, slide in the tofu. You will not want to place the tofu on top of each other, so you may have to work in batches. Cook about three to four minutes and flip one over. Make sure the bottom is brown and golden. If it looks that way, then carefully flip the rest over and brown the other sides. Once finished transfer to a paper towel and let some of the oils soak off the tofu. Cool until you're ready to make the summer rolls.

Sesame-Tofu Summer Rolls

I had a little bit of trouble at first rolling the ingredients, so before you start here are some tips:

*Have all of the ingredients chopped up and ready to go. I placed everything that I had in bowls and formed a line.
*Have a pot of hot water that you will dip the summer roll wrappers in. You don't want it to be too hot because you will need to dip your hands in it. Try to get it to the temperature where if it was any hotter, than it would be too hot.
*Be gentle with the wrappers because they are fragile, but when rolling, be generous when you fold the corners. At first, I wasn't folding them in enough, and the rolls were not rolling as compact as I wanted. Eventually I got the hang of it and so will you!
*Go to an Asian Grocery store to buy the right brand of rice sticks and summer roll wrappers. I wasn't able to find the right brands or enough options at the local grocery store. When I went to the Asian Supermarket they were able to point out to me the best brands for making the rolls. I also found out that the wrappers are also called Spring Roll wrappers.

Remember, this is the fun part, so don't get frustrated. It takes a little practice, but you will soon be on your way to summer roll heaven.

Everything you will need:

1 half of a head of lettuce, shredded
1 cucumber, diced small and de-seaded
3 carrots, shredded
1 half cup cilantro
Several mint leaves
1 block or pan friend sesame tofu
about 6 cups of rice noodles
15-20 summer roll wrappers
a hot pot of water

-The first thing you want to do is make sure you get all of your ingredients ready. I went ahead and ripped the lettuce with my hands and then placed it in my food processor to shred it. You can probably also chop it manually, but if you do use a food processor remember not to puree it. You don't want it to be mushy. If you can buy already-shredded lettuce at the store, then do that. I looked around, but didn't find it.

-I did the same with the carrots.

-I also mention to de-sead the cucumber because you don't want the summer roll to get watery.

This is a picture of the brand of rice noodles that I used. To cook these, you want to bring a pot of water to a boil, then turn off the heat and place your noodles in. I used two bunches of noodles, which ended up being around 6 cups cooked. Soak for around 10 minutes in the hot water and then drain the noodles. Run cold water over them until they are cool. You will want them to be cool enough to work with. Make sure you then drain all of the water out of them so your summer roll isn't watery.

Once everything is ready and lined up, it's time to work with the wrappers. When I first tried to do this, it took me probably about 10 minutes with the first five rolls until I figured out how to do this correctly. Take one wrapper out, and soak in water for 30 seconds. You don't have to say one-Mississippi.... just count like normal. The wrappers seem thick, so you would instinctively want to soak them until you see that they become thin, but the reality is that it keeps thinning after you take it out of the water, so just count to a quick 30 and take them out. You have to do this with your hands, so grab each side of the circle wrapper after you take it out of the water, and lay it on a flat surface next to your ingredients. At first I tried to use tongs to grab the wrapper, but it ended up folding like saran wrap, and it became a chore to straighten it all out. I eventually let the water cool a bit and used my hands, and life became much easier!

So, you have the soaked wrapper on a flat surface and all the fillers ready. I started with about 1/4 cup noodles. I placed the noodles about 2 inches away from the top of the wrapper. Then I grabbed lettuce and made a generous layer on top of the noodles. I then sprinkled the carrots over that. I made a layer of the cucumber right in front of the noodles. Then, I sprinkled about a teaspoon of cilantro across the cucumbers. I broke up a large mint leaf into two and placed that on across the cilantro. If the leaves are smaller, use two. Finally, I took two pieces of the sesame tofu and placed them next to each other in front of, or partially covering the cucumber.

Grab the top of the summer roll and start to roll over the top of the ingredients until it finally covers it and fold the corners in. I realized that I wasn't folding the corners in enough, so fold them in pretty tight and continue to roll (and fold) until you can't anymore. Then, place on a plate and try the next one. You'll eventually get the hang of it. I just continued to roll until I ran out of noodles. I still had some tofu left over, but I pretty much used everything else up. I think I actually needed to chop some more cilantro at some point because I ran out of that. But, I compensated for that in the measurements above. I ended up making 16 rolls. Serve immediatly with the Lime and Coconut Peanut dipping sauce!

Delights and After Thoughts:

Sesame Tofu: One mistake that I made with the tofu was marinating it for too long. I pressed the tofu the night before, so I thought that I would marinate it overnight. But, when I went to cook it, it didn't make my tofu crisp as I had planned on. I believe that the long marinade defeated the purpose of pressing the tofu. So, I did some research afterwards and found that most recipes recommend marinating tofu for an hour after pressing, and no longer. So, that is why I suggested an hour in my recipe.

Since they were being rolling inside the summer rolls, the texture of the tofu wasn't a priority, but if I was making a stir-fry, I would hope to get them crispy the next time! I really felt like the sesame tofu made an excellent addition to the summer roll, and the sweet sesame flavor was quite delightful.

After you are done, save the leftover marinade. I used the rest for a noodle bowl, but you could also throw it in a stir fry, or use to dress up a salad. If you have any recommendations or tips for cooking tofu that would be great. I would love to read them!

Summer Rolls: Since I rolled 16 of these things, I made sure to bring them into work the next day for everyone. There was no way I was going to be able to finish 16 summer rolls! I was really happy that I got excellent feedback from everyone, and I even told them to be brutally honest, so I think I'm on the right track.

I originally wanted to cut them in half, but since I didn't get the hang of rolling them tight until roll #13, most of them would fall apart if I did that. Regardless, making them was really fun, and it would make a fun date night activity.

The great thing about summer rolls is that you can roll in them whatever you want. You can feel free to leave out the tofu, or maybe use tempeh instead. You can experiment with using fruit, such as mango. Next time I think I am going to make simple summer rolls with just lettuce, carrots, and noodles. But, I plan on tossing the noodles in the soy-sesame marinade. I'll let you know how that turns out.

I also recommend using your own judgment when it comes to measurements. I really wasn't sure if I had chopped up an accurate amount of everything when I started, but I actually used up everything around the same time except a little bit of carrot and the tofu. Lucky me! It all worked out because I ended up making a noodle bowl (which I will blog about tomorrow) with the leftover tofu.

The Peanut Sauce that I served with it is not the usual sauce that I get when I order summer rolls, but it was delicious and really worked well with it. Everyone that tried it also seemed to really like it. I am adding that recipe next, so it will end up right above this one with a separate link. Have fun, and I would love to hear feedback or suggestions!

Working With Tofu

2008-08-13T21:36:00.006-04:00

First things first: You gotta tame your tofu!
Before you cook your tofu, you're going to have to drain it to get the desired texture and flavor. This process takes about 40 minutes, but if you're in a hurry, you can probably cut it down to 30.

Here are the steps for draining or pressing you tofu:

-Take 2 paper towels and place them on a plate. Fold them in half so you have a good cushion for the tofu.
-Take the tofu out of the container
-Place the tofu on top of the paper towels and then take 2 more paper towels, fold them, and place them on top of the tofu
-Grab some saran wrap and place that on top of the paper towels. This protects whatever you are using to drain the tofu from getting ruined...if you care
-Place a heavy object, such as a book, on top of the tofu. Phone books work well.
-let sit for 20 minutes
-Change out the paper towels
-Flip over tofu and do the same on the other side
-Prepare your tofu and Cook!
If you do not press your tofu, it will probably cook soggy. Also, draining tofu will let other marinades absorb into the tofu. So, now that we have this down.... let's move on!

Summer Rolls and Noodle Bowls

2008-08-11T23:27:00.007-04:00

Hey Everyone!

The theme for this weekend was Asian Cuisine. It's probably my favorite type of food. I love big Vietnamese soups, noodle bowls, summer rolls, Thai curries, and sushi. Over the weekend I made Sesame Tofu Summer Rolls with Coconut and Lime Peanut Dipping Sauce. I love summer rolls so much, and I think I could eat them everyday. I remember when I first had them. My sister moved to Orlando to go to college, and one time when I was visiting, she took me to this restaurant called Viet Garden in downtown Orlando. She ordered the summer rolls and I fell in love right away. They had everything in them that I love.... clear noodles, garlic, lettuce, shrimp (at the time), and cilantro. I could really eat cilantro in everything, but don't worry I won't add it to every recipe! Anyways, we became regulars at Viet Garden. We would also bring my parents there, and the owner became our friend and would sit with us for a little bit whenever we would dine there and we'd catch up. Good memories!

Since I've been spending so much time cooking, I thought it was time to take on this project and make my own. And let me tell you, this was quite a project! I really didn't know how time consuming it was to prep for and create a summer roll. I just rolled until I ran out of noodles and that made me 16 rolls. It only took me to roll #13 to get them compact and rolled to perfection, but I eventually got it.

I ended up having the sauce that I used to marinate the tofu left over as well as the peanut sauce, so I decided to make a noodle bowl with peanut sauce and added some vegetables that I cooked in the sesame marinade.

Keep a look out for these recipes:
Sesame-Soy Marinaded Tofu
Sesame Tofu Summer Rolls
Lime and Coconut Peanut Sauce
Vegetable Noodle Bowl with Lime and Coconut Peanut Sauce

I should have them posted by Wednesday!

Thanks for stopping by!

30 Days of Vegan

2008-08-07T17:25:00.008-04:00

It has been a little over a month since I have been completely vegan and made these changes in my life. I called it a 30 day challenge. My goal was to go 30 days eating no animal products. I honestly didn't intend for this to happen, but I was at a time in my life where I needed a change. I was going out all the time, drinking a lot, eating unhealthy, and waking up late. I would go to work, come home, eat dinner, and go to sleep. On the weekends, I would go out late, then I would stay in and sleep all day. I was just feeling unhealthy and starting to become unhappy with my physical and emotional self and I needed a change in my lifestyle.

In the past, when this type of thing has happened, I run full force into it and then I give it up somewhere between 6 months to a year. I knew that this time I did not want that to happen, so I needed to make these changes slowly. My first healthy move was to give myself three vegetarian days a week, cut down on fried foods, white flour, and enriched and processed foods. This way I could pace my meals out, and make sure that I was getting more vegetables and eating whole grains. This started the end of May and during this time I realized that even on my non-vegetarian days, I wasn't even going for meat. I felt so much better when I didn't eat meat, but I was still eating fish on m non vegetarian days. I went out and bought this book called, "You Don't Need Meat," which taught me a lot about the meat industry and how meat and animal products effect our bodies. I learned the dangers of what I was ingesting and I knew that I didn't want that in my body.

So, about 3 weeks into my 3day veggie diet, I decided to cut out meat all together, but I was still eating fish. As time went on I realized that all I was doing was using fish as a substitute for meat, and that defeated the purpose of this health kick that I was on. I started doing more research on the internet and picked up some other books. I learned about how corrupt the animal agriculture industry is, how many times they have been sued for lying about what is really going into their products (not to mention the cruel animal practices). I also found out that the animal agriculture industry is responsible for more greenhouse gasses than all of the trains, cars, trucks and planes combined. Not only that, but if we took all of the grain that we feed to the animals that are eventually killed for their meat, we could be on our way to ending world hunger.

All of this information really effected me, and I wanted to make sure that my meals were not meat centered, and that is when I decided that I wanted to cut out all animal products for 30 days. Cutting out meat, fish, and animal products completely would be a way to train my mind to create meals that aren't focused on meat, but are focused around grains, vegetables, legumes, and fruit. I committed to only 30 days because I wasn't sure how my body was going to respond to this change. I wasn't sure what kind of cravings I would have, and I never expected myself to give up shrimp or sushi! One day I even ordered vegetable sushi to go and had this feeling that I was going to be totally unfulfilled, but to my surprise it was just as delicious as fish sushi and I was totally content afterwords.

These 30 days have been a life changing experience, and I have never felt better. I started carrying around a paper pad with me to write down ingredients that I wasn't familiar with, so that I could look them up later. I wanted to know exactly what I was ingesting, and I have learned so much. For example, do you know what Mono and Di glycerides are? Well, I didn't either until I went to Panera and asked to see their nutritional list. Yes, most of their bagels and breads are vegan, but one of the ingredients listed is Mono and Di Glycerides. When I looked this up I realized it came from partially hydrogenated oils, which is trans-fat. But, they are not considered a fat by FDA standards, so legally they don't have to list it as trans-fat even though that is where it is extracted from, and it works the same way. I also realized that I see Mono and Di Glycerides in most processed foods and breads, and it's being used in place of trans-fat. This way, companies can still make the same products and list it as healthier. There were other things that upset about how Panera makes their food, but I won't go into all of that. It's interesting to learn about all of these ingredients, what they do, and where they come from. You are what you eat!

I really had to train my mind to adapt to these changes. For example, when everyone at work might be eating cake I have to tell myself that I can't have it even though it looks so good. I know that if I eat it, I will just feel bad. People ask me if I miss certain things like that, and I just tell them that I can have cake, I can have ice cream, I can have Jell-O, and anything that I had before, just not with animal products. In fact, I have vegan ice cream at home and I can't tell the difference. I bet you wouldn't be able to tell the difference either. I make vegan cupcakes and everyone LOVES them!

Reflecting on this time I've realized that I want to stick with being vegan and I don't want to incorporate animal products back into my diet. I also cut down caffeine, started exercising, and doing yoga. I have more energy, I sleep better, I am happier, my mind is becoming calmer, and I am more confident. I've realized that food is like any addiction, and I have stopped craving foods such as meat or soda. Sometimes I hear people mention that when you are craving something that it means that your body needs it. But, I don't believe that's completely true. Many people crave things that are bad for them like cigarettes. But, your body doesn't need cigarettes, you are just addicted to them. I think that holds true for food as well. There are so many antibiotics in animal products and as a meat based society we become addicted to them.

I'm saving money as well. I do love food, I love to cook, and I love go out to dinner, but I have lost my desire to go out and get expensive fancy dinners. When I do go out to eat now I don't have a huge problem finding something, but I do know that it is almost impossible (unless I am going to a health food place) to find something completely vegan. I make sure that I avoid anything with meat, fish, cheese, milk, and eggs, but I have to realize that if I go out to eat I will probably eat vegetables that are sauteed in a little butter, or that a sauce might have fish oil in it if I go out for thai. I try as hard as I can to avoid those issues, but my animal intake is limited and that is what is important to me.

Being vegan is still new to me and I'm still learning new things, and I'm glad I can share my experience with you. Also, my friends and family have been so supportive during this time, so thank you! I'm not sure what I am cooking over the weekend, but hopefully I'll have a new recipe for you to try!

Roasted Carrots and Red Peppers

2008-08-04T21:53:00.006-04:00

Serves 6

12 Carrots
4 Red Bell Peppers
5 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons dried dill

Preheat oven to 400. While waiting for the oven to heat, peal carrots and slice into large diagonal chunks. Depending on the size of the carrot, you should cut only into two to three pieces per carrot. Toss in a bowl with the olive oil, salt, and pepper. Remove from bowl and place on a baking sheet in one layer.

Some people like to leave the red peppers whole while they are roasting in the oven, but I like to cut the top off and seed the red pepper before I roast it. Once you have prepared your red peppers, you may go ahead and use the same bowl to coat with olive oil, salt and pepper. Place the red pepper on the same baking sheet if there is room. If not, use another one or something similar.

Roast in oven for about 25 minutes. When finished, you will notice that the the outside of the red pepper has started to blister and the carrots will begin to darken around the edges.

When finished, let cool and slice the red pepper. Then sprinkle the carrots and red peppers with the dill, and you're done!

Delights and Afterthoughts:
Roasting any type of vegetable and adding some seasonings really enhances the flavor and is a pleasant addition to any dish. The measurements that I listed above can be modified to your liking. For example, I usually just take the dried dill and just sprinkle over the veggies from the shaker. I don't usually measure the olive oil either. I just make sure everything is nicely coated enough to make a rub and cook in. But, it's up to you.

I originally made this as a side dish to go with the Baked Polenta with Herbs topped with Monica's Marsala Mushroom Marinara Sauce. It made a pleasant addition to the dish, but I think this would also make a great dish for holiday meals such as Thanksgiving. It can really go with anything. I hope you enjoy!

Monica's Marsala Mushroom Marinara Sauce

2008-08-04T20:47:00.008-04:00

Makes about 8 cups

1/2 cup extra virgin olive oil
2 small onions
2 chopped garlic cloves
3 cups assorted mushrooms, finely chopped (such as cremini, oyster, portobella, shiitake, or baby bella)
1 cup marsala
1 - 14.5 oz can of fire roasted diced tomatoes
1 - 28 oz can of crushed tomatoes
1/2 Tablespoon garlic powder
5 chopped fresh basil leaves
1 teaspoon Italian seasoning
1/2 tablespoon oregano
2 dried bay leaves
1/2 teaspoon black pepper
sea salt to taste

In a large pot, heat the olive oil over medium high heat, add the onions and garlic and saute until translucent (about 10 minutes). Add the Marsala, then add the mushrooms and cook until they are soft (another 8-10 minutes). You can use any type of mushroom, but I urge against using the white button mushrooms because their mild flavor won't contribute to the rich flavor of the sauce. Once the mushrooms are soft, add both cans of tomatoes and the other seasonings except the salt. Stir together and bring to a slight boil over medium heat and stir for about 5 to 7 minutes.. Reduce heat to low and let simmer for an hour letting the sauce thicken and absorb the flavor. Taste about a half hour into it and add salt if needed. When finished remove the bay leaves and serve over Baked Polenta, Spaghetti, Shells, or whatever your heart desires.

Delights and Afterthoughts:
One of my first loves in life was spaghetti with meat sauce. I would eat this at least once a week growing up and would cook it in batches because it was always so easy to make and eat all week. I got very good at making this, and although I never actually made my own marinara sauce, I was very good at adding to to it and flavoring it. I would always buy Ragu Chunky Tomato, Garlic, and Onion pasta sauce (which is vegan by the way), and add ground beef. It was so simple, but now that I am vegan, I needed to come up with a recipe to emulate this sauce.
Although I love the Ragu sauce, I wasn't about to use it on my recipe site. I want my recipes to be totally authentic and homemade, so this was my chance to create a marinara sauce that could resemble what I am used to, and versatile enough where I can change it for other recipes.

I couldn't have been more happier with how this sauce turned out. The mushrooms take on the 'meat' consistancy, but also add to the unique flavor of the sauce. I originally made this sauce to top the Baked Polenta with Herbs, which made a heavenly combination. I didn't need to add the salt because I felt like the mushrooms and marsala added enough flavor, but it's up to you. I ended up freezing over half of the sauce in batches, and I can't wait to defrost and eat over spaghetti or shells. YUM!

Baked Polenta with Herbs

2008-08-04T20:00:00.007-04:00

Makes about 12-15 squares

2 cups vegetable broth
2 cups plain soy milk
1 1/2 cups polenta (corn grits)
2 tablespoons fresh basil
2 teaspoons fresh rosemary
1 teaspoon minced garlic
1 teaspoon minced onion seasoning
2 teaspoons nutritional yeast
1/4 cup olive oil

Bring the milk and vegetable broth to a boil in a large saucepan. Pour in the polenta while stirring. Stir in the basil, rosemary, garlic, minced onion, and nutritional yeast and continue to stir. Turn down the heat to low, or until it stops boiling, and continue stirring until the polenta thickens up to a chalky thick paste. This took me about 15 minutes, but I have read that it can take up to 30 minutes depending on what polenta brand you purchase. I purchased Bob's Red Mill Polenta.

Once it gets thick enough, remove from heat spread into a flat baking sheet or casserole dish so the polenta is about 1/4 to 1/2 inch thick spreading flat with a spatula, and let chill in the refrigerator for at least four hours or overnight. When you are ready to bake, preheat the oven to 450 and cut polenta with a knife into desired shapes. As you can see from the picture I cut mine into squares and triangles. You can also try cubes, circles, or french fries. Grease the baking sheet generously with the olive oil and bake for 10 minutes on each side, which would be a total of 20 minutes. The outside of the polenta should start to look golden and crisp.

When the polenta is finished cooking, top with the marinara sauce and serve with a side of the roasted carrots and red peppers.

Delights and Afterthoughts:
I was very happy with the outcome of the polenta, but I did want to mention that I did grease the baking pan with olive oil, and the polenta did stick a little to the bottom, so that is why I suggest being generous with the amount of the olive oil you use. I wasn't sure what to expect since I had never cooked or tasted polenta, but I think it's one of my favorites now! It reminds me a little bit of potato pancakes, so I think it would be great topped with applesauce. It would also a make a great binder in a casserole recipe that calls for eggs or cheese to hold ingredients together. It was fabulous topped with the mushroom marinara sauce, hot or cold. When I cooked the polenta, I wanted to give it some flavor with the vegetable broth and the use of fresh herbs, but I didn't want to make it too powerful since I would be topping it with the marinara sauce. I do want to try other flavorings for the polenta such as adding sun dried tomatoes, black olives, mushrooms or chopped up spinach to the mix, and use a light sauce centering the dish more on the polenta than the sauce. I think I'll really enjoy how versatile polenta is to cook, and I can't wait to try these other options and share them with you! Stay tuned!

The Weekend and Recipes to Come

2008-08-04T12:04:00.007-04:00

Weekends are all about being therapeutic for me after a long work week. There is nothing more relaxing and refreshing for me than doing Yoga on Saturday and Sunday, hitting the sauna, taking a long nap, cooking, eating, and maybe catching up on a movie that I ordered from Netflix. I had the most invigorating Yoga class on Sunday, and after I cooked dinner, I had planned on blogging, but I was just too relaxed. Since today is my day off from exercising, I will post the recipes tonight, so look for them. But, for now, here's a quick summary to hold you over:

This weekend I decided to make Baked Polenta topped with a Mushroom Marinara Sauce and a side of Roasted Carrots and Red Peppers. This was my first time making polenta, and although I did have a little bit of trouble with it, I was very happy with the outcome. Since I have become a vegan, I have purchased a few vegan and vegetarian cookbooks, but what is interesting is that all of the current ideas I have for recipes are influenced by my non-vegetarian cookbooks.

I'm a big fan of using the food that I have in the house to substitute or add to a recipe if possible. This way, I don't have to go out and purchase other items, and I can use all my creativity into making these recipes my own. I usually decide on the type of dish that I want to make by looking through my pantry, then I flip through my cookbooks for ideas, (or search on the internet) and finally end up condensing my ideas into a fresh and delightful animal-free recipe. Sometimes this takes a couple days. I actually thought long and hard about how I was going to cook the polenta for about a week. I would write ideas down during the day in my notebook, and then visualize it and make changes in my head while I was laying in bed. By the end of the weekend, I had a pretty good idea of what I was going to do.

I first became inspired to make polenta from a recipe that Heidi Swanson has on her site, 101 Cookbooks, called Baked Polenta Fries. They looked delicious, and I knew that I wanted to make polenta, but I wasn't quite sure how I wanted to make it or what to make with it. She talks about using dipping sauces, but I wanted this for a dinner, so I knew that I wanted vegetables to be involved. I flipped through my Everyday Italian cookbook and didn't see a vegetable dish that really grabbed me. Plus, I had never made polenta before, and I kept on reading that many people enjoy it with marinara sauce, so I wanted to be safe and follow that trend until I became familiar with the flavor. My decision to make a mushroom based marinara sauce for the topping came from a conglomeration of what I had in my pantry, and two sauce recipes from Everyday Italian. I thought that just the polenta and sauce wasn't enough nutrition, so I decided to add roasted vegetables on as a side dish.

I was especially happy with how this recipe turned out, and now that I have an idea of what polenta tastes like, it has opened a whole new world for me of new dishes that I can make with it such as appetizers and casseroles. Be on the lookout for this recipe either later tonight or tomorrow morning so you can enjoy it too!

PS. My awesome camera broke, so I have been stuck taking pictures with my camera phone or photobooth. I wish I had better pictures for you, but these will have to do for now!

Vegan Cookies and Cream Cupcakes

2008-07-27T17:11:00.012-04:00

Lately, I have been trying to make the perfect vegan cupcakes. It all started when I purchased Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. I started out making a basic vanilla cupcake with a rich chocolate frosting. The cupcakes did turn out delicious, and I did get a good response from my office peeps, but I wasn't 100% happy with them. Then, I made the Chai Latte Cupcakes with a sugar and cinnamon topping. Again, this cupcake had potential, but I knew it still needed work.

Tonight, I got together with some friends to watch The Godfather II, and I decided I would try out another cupcake recipe to try out on my friends. I know, Cannolis would have made more sense, but I already had the ingredients for this. I'll try out vegan Cannolis next time for ya! This time, I decided to make the recipe for the basic chocolate cupcake (with a few modifications) with Vegan Buttercream Frosting. Can you say, Yum? Here it goes:

The Cupcakes
1/2 cup mocha soymilk
1/2 cup plain soymilk
1 teaspoon apple cider vinegar
1/4 cup raw granulated cane sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup all purpose flour
1/3 cup coca powder (I use the brand Green & Blacks Organics)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
about 1/2 cup chopped vegan oreos (I use Newmans Os dairy free and wheat free)

Preheat oven to 350F and line muffin pan with muffin papers. In a large bowl, whisk together mocha and plain soymilk and apple cider vinegar, and set aside for about 5 minutes to curdle. While you are waiting, go ahead and measure out all of the ingredients. When you are finished measuring, you can start adding ingredients to the soymilk and vinegar mixture. Add the sugar, oil, and extracts and mix together until foamy. You can mix this in a separate bowl, or sift together if lumpy, or you can just go ahead and add the flour, cocoa powder, baking soda, and baking powder, and salt to the mixture. Then, I continue to mix together until creamy. Some small lumps are okay, but try to make the batter as creamy as possible. You could probably do all of this in a blender too. Add the chopped oreos to the mixture and continue to mix. I use a hand chopper that I purchased from Pampered Chef that worked quite nice for chopping the oreos. It takes about 6-7 oreos to make 1/2 cup. Pour the batter into the muffin liners. This should make around 12 cupcakes. Bake in oven for about 20 minutes. Eat the leftover batter and lick the mixing spoons! When done, let cool for an hour before topping with the frosting.

The Frosting
1/2 cup nonhydrogenated shortening. (I use Jungle Shortening)
1/2 cup nonhydrogenated margarine (I use Earth Balance)
3 1/2 cups powdered sugar
1 1/2 teaspoon vanilla extract
1/4 cup plain soy milk
4 chopped vegan oreos

I do all the mixing in a blender. You can mix manually as well, but I find a blender much more efficient. Mix the shortening and margarine until well combined. Add the sugar and continue to blend until the butter mixture coats the sugar. Add the vanilla and soymilk and blend until creamy. Add the chopped cookies and blend until the mixture is creamy and the chopped cookies look like small crumbs inside the mixture.

Once the cupcakes are cooled, top the cupcakes generously with the frosting. Break cookies in half and top each cupcake with a half of a cookie. I find that the cupcakes are best to serve after they have been cooling for about 4 hours. It has been my experience that if I serve them too soon, then they aren't always cooled all the way through and the frosting doesn't sit well on a warm cupcake. Also, you want to let them cool long enough so that they are sitting firm against the liner. If you dig in too soon, then they may fall apart in the middle when you peel the liner off.

Delights and After Thoughts:
When I went shopping for this recipe, I went to the local grocery store, which is much closer than the whole foods. I actually only needed to buy the shortening, and so I went looking for it. I had never purchased shortening before, so I wasn't really sure where it was located or what I was looking for, but I finally found it by the oils. The first one that I see is by Crisco, and the label said "No Trans Fat." I thought, Awesome, but I checked the ingredients anyway to make sure it was vegan. First of all, I noticed that the first ingredient is fully hydrogenated oils, and the second is partially hydrogenated cottonseed oils. Second of all, there was about 10 more ingredients that I had never heard of. I thought, how could they label this as no trans fat? But, then I looked closer and it said, No Trans Fat Per Serving. Needless to say, I had to run to Whole Foods to get the right kind of shortening that won't kill me or my friends. I do have to say though, that it really makes me angry that these companies trick consumers with how they label things. It also upsets me that it is possible to make these products with ingredients that are healthier, but they choose not to. And lastly, it annoys me that the local grocery store doesn't carry any unique brands of shortening for people who want to live longer. So, that's my rant about Crisco.

Back to the finished product of the cupcakes.....
These cupcakes are my best to date. They came out perfectly chocolaty and moist, and the buttercream frosting is to die for! I'm working on perfecting the basic vanilla and chai latte cupcakes, so I'll get back to you (Cannolis first though). But for now, bake these mouth watering cupcakes, and be sure to close your eyes and really enjoy that first bite!

Some Pictures Taken With My Camera Phone of the Orzo Soup (Recipe Below)

2008-07-26T23:39:00.008-04:00

Spicy Orzo Soup with Fire Roasted Tomatoes

2008-07-26T22:18:00.015-04:00

Tonight for dinner I decided to try a variation of a recipe I saw on 101 cookbooks by Heidi Swanson . Her recipe is not vegan, so I ommited and added some ingreadiants to make it my own. I do have to say, I was delighted with the results!

7 cups vegetable broth
1 1/2 cup tri colored orzo
1 3/4 cups finely chopped spinach
14oz can of fire roasted tomatoes (drained)
1 teaspoon red pepper flakes
7 green onions chopped (green and white parts)
olive oil
sea salt to taste
3 tablespoons chopped vegan Mozzerella Cheese (Follow Your Heart)
Optional: 1 sliced carrot, 1/4 cup diced turnip, 2 stalks celery chopped, 1/2 chopped white onion

Pour you vegetable broth in a stockpot, and if you choose to add the optional vegetables, throw them in now. Bring to a boil. Make sure to skim the top of the soup if any foam or fat rises to the top. While you are waiting for your vegetable broth to boil, grab a separate pot, boil water, and pour in your orzo until just done. This should take around 10 minutes. I am not a fan of cooking pasta in the broth you will be eating because it makes it a bit starchy. While you are waiting for the broth and orzo to boil, go ahead and pour the fire roasted tomatoes, with about a tablespoon of good olive oil in a small skillet or saucepan, add the red pepper flakes, and set to medium heat. Cook for about 5 minutes and set heat to warm. Pour the spinach and scallions in the vegetable broth once it starts boiling. Once the orzo is finished, drain and add the pasta to the broth. Cook for about 3 more minutes to make sure all of the flavors are blended together. Once the soup is finished, ladle into a bowl, spoon a generous portion of the tomato mixture into the soup, sprinkle some olive oil, throw in a pinch of the mozzarella, and add some salt if needed. You're done! YUM!

Delights and After Thoughts:
This recipe is great for improvising which gives you the option to use any leftovers that you may have in your refrigerator, freezer, or pantry. A few weeks ago I made a vegetable barley soup, and used a stock recipe that I found on the Post Punk Kitchen website. I'll have to write about that one sometime too. I had about 3 cups of that frozen, so I used that along with Imagine Organic Vegetable Broth for my broth base. The broth that I had frozen already had vegetables in it (carrots, turnips, onions, and celery), which is why I listed those as optional. Feel free to add a small amount of your favorite vegetables to this soup. I originally wanted to use whole wheat orzo, but I couldn't find that anywhere. But, I did find this tri-colored orzo by Rice Select, and I am glad I did because I think it made a great addition to this soup. I just want to note that you can order whole wheat orzo off of the rice select website in bulk or off of amazon in normal size portions. The fire roasted tomatoes with the red pepper flakes do make the soup pretty spicy, so if you do not like spicy feel free to use any other type of canned tomato (chopped or crushed would work just fine as well) and omit the red pepper flakes. Salt is all about preference. I did add a pinch of salt to taste, but I am not a fan of adding a lot of salt or any if I don't have to. I prefer to taste and enjoy food for its original flavor. But, let's face it, sometimes we need a little salt to bring out the flavor, but not so much that it takes over the dish.

After I was finished, I decided to just throw the tomato mixture into the broth, and poured the soup into soup bowl sized Tupperware (thanks to all the orders of soup from Chinese and Thai restaurants), and freeze. Soup is one of my favorite foods, and this has made it in the top rankings! Make sure to eat slow and really take in the flavor and scent of this soup. If you enjoy it spicy, this soup will be sure to help clear your sinuses and congestion. This soup is great for any occasion, and I hope you enjoy!

Cheers-
Monica

Friday Spinning Class

2008-07-25T21:38:00.004-04:00

Tonight after work I decided to try out a spinning class. I love Fridays at the gym because it's pretty empty and it's a good stress release to end the week. I haven't participated in a spin class for a couple of years, and I thought it was time to give it another go mainly because my tennis shoes are falling apart and this is the only cardio exercise that they will make it through. So, I walked in, and I either looked confused or the teacher realized I was new because he walked over, introduced himself, and helped me adjust my bike to meet my needs. Everyone in the class seemed to be regulars because they were all cracking jokes. The teacher was quite a character as well, which made the class interesting. Then, right before we warmed up he mentioned that this was supposed to be a 45 minute class, but we were going for an hour. That comment instantly brought me back to the first time I did a spin class.

I was in Sarasota with my sister about 8 years ago and we decided it was time to try our first spin class. Classes usually run about 45 minutes unless otherwise noted, but of course we picked an intense class that was over an hour. We're both pretty in shape, but we were both dying in this class. I have a hard time giving up in a class, so I suffered all of the way through. When the class was over, I remember thinking, I am never going to go through that again, but they pulled me back in!

In addition to the hour long announcement, a man and woman were talking two bikes over from me, and the man yelled out, "Hey, this woman took your class once and she's back again, she must be nuts!" Needless to say, I was a little terrified of this class, but i decided to stick it out and I'm glad I did. What got me through this class were the instructors funny comments and the good music he played (Beatles, Rolling Stones, Bruce Springsteen, and U2). He would also make sure to get off his bike every other song and ask everyone personally how they were doing. I thought that was a nice gesture, or maybe it was an excuse to be lazy for a few seconds. Then, at one point he said, "We're halfway done, 17 songs left!" That kind of scared me and I couldn't tell if he was joking, but then after the next song he mentioned that we had 6 songs to go, which made me feel more confident. Anyways, this was a great cardio and leg workout and guaranteed lots of sweat. So, I made it through my hour long spin class and I will go back for sure......new tennis shoes or old!

This weekend I am going to work on making baked polenta for the first time ever, and I'll also make some vegan cupcakes. Be on the lookout new posts, pictures, and recipes. I also appreciate your suggestions and comments! Have a wonderful and relaxing weekend.