Archive for the ‘vegan’ Category

Finally, a global movement that involves waffles.

April 28, 2010

I just discovered a new movement whose mission is to promote  friendlier healthier, and more sustainable living. Through waffles.

The Global Vegan Waffle Party was born in 2008. They’re a great resource for vegan waffle recipes (yep, they exist and they’re good – just look at my husband asleep at the breakfast table, drooling like an eight month old). There are a whole bunch of local waffle party events around the country and you’re more than welcome to host your own, or you can join in the Third Annual Global Vegan Waffle Party on May 29th.

You can get a boatload of recipes here, http://bit.ly/cNOKnG, and to get you started, here’s their recipe for Naked Vegan Waffles (*ahem* the waffles are naked, not the Vegan)

  • 1 1/2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/4 cups soymilk
  • 1/4 cup canola oil
  • 3 tablespoons brown sugar

Sift or whisk together the flour, baking powder, baking soda, and salt in a large bowl. Mix the soymilk, canola oil, and brown sugar in a medium bowl. Pour the soymilk mixture into the flour mixture and stir just until blended. Cook on a waffle iron for 3 to 5 minutes, generously spraying both grills with oil before each waffle. Makes 4 (7-inch) round Belgian waffles.

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It’s Meatless Monday! What’s for breakfast?

April 26, 2010

My family is pretty lucky. Every morning I arise earlier than I really have to just to make them a delicious homemade nutritious breakfast.  Now, I’m sure they appreciate my tireless pursuit of sainthood, but to be honest I am sick and tired of the clean-up.  They’re usually off to work and school before me, so guess who gets stuck with the dishes? (ahem) Yep, me.

So, I have been racking my brain to come up with breakfast ideas that require little or no clean-up. Which is why I got so excited when I found this delish recipe for Chocolate Chip Banana Bread in Living Vegan for Dummies, from one of my favorite vegans, Alexandra Jamieson (http://bit.ly/di1mUx)

Great for breakfast, snack time or anytime, all you have to do is just slice and go.

BTW, Living Vegan for Dummies is a mmmmmmust have book for anyone interested in becoming vegan or for vegans who want to create a healthy and balanced diet, collect invaluable tips for eating out and traveling as well as expand their cooking repertoire with some kick ass vegan recipes.

Yeah, I said it. Kick ass.

Chocolate Chip Banana Bread

2 large overripe bananas

6 tablespoons soy, rice or hemp milk

2/3 cup agave syrup

1/3 cup canola oil

1 teaspoon vanilla extract

¾ teaspoon salt

½ cup vegan chocolate chips

1 cup whole wheat or spelt flour

1 cup unbleached white, whole wheat, or spelt flour

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Preheat oven to 350.  Lightly oil a 9-inch loaf pan.  In a medium mixing bowl, mash together the bananas, milk, agave, oil, vanilla, and salt.  Stir in the chocolate chips.

In a large mixing bowl, sift the flours, baking powder, baking soda, cinnamon, and nutmeg.  Pour the banana and chocolate chip mixture into the flour mixture and stir with a spatula until just blended.  Pour the batter into the prepared loaf pan and bake for 40-45 m inutes, or until a toothpick inserted in the middle comes out clean.  Cool for 15 minutes before removing from the pan and serving.

It’s Meatless Monday! And I went to a (*gasp*) BBQ!

April 5, 2010

It was a gorgeous weekend in NYC and we were invited to our first barbeque of the season. As a vegetarian married to a part-time vegan, you might imagine this poses a bit of a dilemma for me. After all the chances of me enjoying a slab of ribs are about as good as my husband turning down another beer while the game’s still on. Not going to happen.

But it’s also a dilemma for my hosts who, being good friends, are always asking “So what does a high-maintenance know-it-all like yourself eat?”

The truth is I bring my own, I bring plenty for everyone, and the guys with those goofy BBQ tongs and the sauce dripping from their chins can make fun of me all they want, but (as usual) my vegetarian entrée was a crowd pleaser.  While the burgers and dogs were still on the grill my Middle Eastern Chickpea Burgers were gone, gone, gone. Nuff said.  Try it for yourself:

Middle Eastern Chickpea Burgers

Serves: 17

(you can freeze the uncooked extras for up to 6 months and the cooked for 3 months)

1 15 ounce can chickpeas, drained, rinsed and mixed with a spritz of fresh lemon juice and a pinch of sea salt

½ teaspoon sea salt

½ teaspoon turmeric

½ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon ground coriander

1/8 teaspoon ground cinnamon

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

3 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 ½ cups cooked brown basmati rice

3 tablespoons finely diced red bell pepper

¼ cup loosely packed minced fresh flat-leaf parsley

  1. Preheat the oven to 375 and line a baking sheet with parchment paper.
  2. Combine the chickpeas, salt, spices, oil and lemon juice in a food processor and process until smooth and well combined, scraping the sides occasionally.  Transfer the sides occasionally.  Transfer the mixture to a bowl and fold in the rice, bell pepper and parsley.
  3. Moisten your hands to keep the mixture from sticking, then shape the mixture into ¼ inch thick patties about 2 ½ inches in diameter.
  4. Place the chickpea burgers on the prepared pan and bake for 22 to 25 minutes, until the patties start to get dry and crisp on the outside.  They will firm up as they start to cool; serve burgers while still warm.

Recipe from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery.

What’s a vegan Jew to do?

April 2, 2010

If you’re a vegan and also happen to like to eat food that tastes good, Passover can be tough. Honestly, there’s just no way to make gefilte fish-tasting tofu appetizing and how much matzoh can one person eat?

Here is a vegan recipe for Cauliflower-Leek Kugel with Almond-Herb Crust that’s perfect for Passover.  This is from one of my favorite Jewish vegans, Isa Chandra Moskovitz, author of Vegan With A Vengeance and co-host of The Post Punk Kitchen. Any other Jewish vegans out there? Check out http://jewishvegan.blogspot.com and http://heebnvegan.blogspot.com/. You’re welcome.

Cauliflower-Leek Kugel with Almond-Herb Crust

4 cups cauliflower florets (about 2 medium-size heads cauliflower)

3 whole matzohs

1 (12-ounce) package silken tofu

4 tablespoons olive oil

4 cups coarsely chopped leeks (white and green parts from about 2 leeks)

1 small onion, cut into ½ inch dice (about 1 cup)

½ cup chopped fresh parsley

½ cup chopped fresh dill

1 ½ teaspoons salt

½ teaspoon ground black pepper

½ cup almonds, toasted and chopped

Preheat oven to 350.  Boil a large pot of water.  Add the cauliflower and cook for 10 minutes, covered.  Meanwhile, prepare the matzoh mixture.

Crumble the two sheets of matzoh into a food processor or blender.  Grind the matzoh into crumbs; remove from food processor and set aside.  Crumble the tofu into the food processor or blender and puree until smooth.  You may have to add a couple of tablespoons of water.  Let the tofu drain and transfer to a large bowl.  Mash coarsely with a potato masher.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Add the leeks and onions; sauté until the leeks are tender and the onions are translucent, about 5 minutes.  Add to the cauliflower.  Mix in the matzoh crumbs.  Add the pureed tofu, 1 tablespoon of the parsley, 1 tablespoon of the dill, salt , and pepper and mix well.

Brush or spray a 9×13 inch casserole dish with oil.  Spread the cauliflower mixture evenly in the dish.  Mix together the almonds and remaining herbs.  Crumble the remaining matzoh into large crumbs with your fingers and add the remaining 2 tablespoons of olive oil to them; mix.  Sprinkle this mixture evenly over the kugel.  Bake for 35 minutes, until browned on top.  Remove from oven and let stand for 10 minutes.

But wait, there’s more…

March 30, 2010

If last night was any indication, then we should be attending every event associated with the launch of the movie Fresh.

My husband Joe and I went to raw vegan restaurant Pure (http://bit.ly/arDdbN) and tried the Farm to Table dinner tasting menu (created specifically to benefit Fresh). It was amazing. A salad of shaved fennel, an italian almond tart stuffed with fennel and cherry tomatoes, celeriac risotto with black truffle and lemon cheesecake with dried cherries and lemon thyme.  In short, delish. My hat goes off to the chef at Pure. And Karen. And Becky. And everyone else at Pure.

So, why do I bring this up? Well, I am always telling my clients that the healthiest most sustainable way to eat is to go with the F.L.O.W.  Eat fresh, local organic and whole foods. It really takes the guesswork out of everything. Of course, sometimes trying to go with the flow can be as challenging for some of my budding chefs as matching a belt and shoes can be for my husband.

Pure is a great example of what can happen when you commit to eating as healthy as possible, and Fresh is a great example of why you should be vigilant about what you eat. So they’re a natural pair.

Up next, Fresh has two exciting kick-off events on April 1st. The first is Ana Lappe’s Diet for a Hot Planet book launch from 6:30-7:30 at The New School’s Wollman Auditorium, 65 West 11th street, 5th floor, NYC.  The event is free but reservations are required. Get yours by emailing dhplaunch@gmail.com.

Then it’s off to Brooklyn for a wine and cheese reception in front of a sixty foot ant sculpture at hot new gallery, The Invisible Dog. Ana Sofia Joanes (the director of Fresh) will be there at 6:30. The wines will be carbon neutral and, while there will be wine glasses available for $2, feel free to bring your own. Tickets are $25 and everyone who attends will receive a voucher to see Fresh at the Quad Cinema April 9-15.

Hit them both if you can, or pick one and know that you’re doing your part to make the world a better place. And tell your friends. Shouldn’t they be doing their part as well?

See you there.

It’s Meatless Monday! Fois gras? Faux-get about it.

March 22, 2010

Ducks and geese can thank their lucky stars for the regal vegan’s newest delicacy: Faux Gras.

Faux Gras is kind of like fois gras, but without all the meat. Or any of the meat. But it still tastes like fois gras. So it’s faux. Because that means…Well anyway, Faux Gras is made with walnuts, onions and lentils, packed with omega 3’s, a great source of dietary fiber and low in cholesterol. Plus it’s 100% vegan, gluten free and has maybe the most awesome pun name in vegan history.

Spread it on crackers and sandwiches, use it as a dip or just impress your friends with your unparalleled punnery. To find more visit http://bit.ly/aI38DP

MEATLESS MONDAY ON TUESDAY

December 29, 2009

For those of you who thought I forgot about Meatless Monday, I can assure you I did not.  I was stuck in the airport for the last 15 hours visiting my very carnivorous family and did not get in until a few hours ago. Anyhoo, let’s just pretend today is Monday and here is a great meatless breakfast recipe that even a prehistoric family will love. I actually made this tofu scramble (from my favorite Vegan Cookbook, “Vegan With A Vengeance” for Christmas morning and  my meat loving family ate it all up.  (They had no idea it was made with something that rhymes with Mofu).

Scrambled Tofu

1 tablespoon olive oil

1 medium-size yellow onion chopped into ½ inch chunks

2 cups thinly sliced cremini mushrooms

2 to 3 cloves garlic, minced

1 pound extra-firm tofu, drained

¼ cup nutritional yeast (you can find this in the bulk section of Whole Foods or any health food store.  It is a good source of B12 and especially good for Vegans.  It also tastes like cheese!)

juice of ½ lemon

1 carrot peeled

For spice blend:

2 teaspoons ground cumin

1 teaspoon dried thyme, crushed with your fingers

1 teaspoon ground paprika

½ teaspoon ground turmeric

1 teaspoon salt

Heat the oil in a skillet over medium-high heat.  Sauté the onions for 3 minutes until softened; add the mushrooms, sauté for 5 minutes; add the garlic, sauté for 2 minutes.  Add the spice blend and mix it up for 15 seconds or so.  Add ¼ cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in the tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around.  You want it to remain chunky. Let cool for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find the tofu is sticking. Add the lemon juice. Add the nutritional yeast and mix it up. If the mixture is sticking to the pan, add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it. Grate the carrot into the tofu mixture and serve.