Posts Tagged ‘vegan’

I’m Digging Two Moms In The Raw

May 28, 2010

Here’s my latest discovery – Two Moms In The Raw. Nope, it’s not a video you can get fired for looking at on your work computer. It’s the name of an amazing brand of gluten-free, organic, 100% raw crackers and granola bars made from millet, buckwheat, flaxseeds and sunflower seeds. And they’re delish.

What started out as a quest for wellness resulted in a product line dedicated to creating these convenient, nutritious, raw products for the whole family.  Thanks to Two Moms In The Raw, you and your kids can enjoy dairy-free, wheat-free, gluten-free, organic and raw treats that are not only super good for you, they are addicting!

Try their granola bars in goji berry, raisin, cranberry or blueberry or have their sea crackers made with flaxseed and kombu in garden herb, pesto or tomato basil. You won’t regret it.

But the real story here is how I discovered just how delicious these products are. I tried them right in the aisle at Whole Foods.

As I contemplated purchasing these products, I must admit I hesitated slightly because they are a little pricey.  So I did what I normally do and ask around if anyone has ever tried them before I spend my hard earned cash on them.  No one had so the Whole Foods guys told me I could just open the bag and try them.  Imagine that!  Of course I shared them and everyone loved them.

Next up, I try the same tactic at the Hermés store.

It’s Meatless Monday! (although some of us wish it was Mother-In-Law-less Monday)

May 3, 2010

When it comes to raising kids everyone has an opinion, and unfortunately most people are not shy in sharing.  When new mothers are at their most vulnerable (and sleep deprived) “advice” from family and even strangers can be the straw that breaks the camel’s back.  My advice is relax.

The other day my vegan client, who wants to raise her kids vegan, called me in tears.  Her mother-in-law was attacking her choice and told her that her kid not only needed iron, but that not giving her child meat was child abuse.  First off, yes iron is important.  Secondly, consider moving in the middle of the night without a forwarding address.

Actually, the most common nutritional deficiency among babies is lack of iron, which causes anemia.  Babies are born with a store of iron that lasts around 6 months and after this they need to get iron through food.  For babies the best sources of iron is breast milk, iron-fortified formula, iron fortified baby cereals or prune puree.  For bigger kids and adults there are many vegan ways to get it.

Some iron rich foods for vegans are swiss chard, lima beans, tempeh, enriched bagel or cereal, tofu, quinoa, spinach, lentils, blackstrap molasses, soybeans and dried apricots.

Also be sure to eat foods rich in Vitamin C to better absorb iron.  And did you know that food cooked in a cast-iron skillet (especially acidic foods like tomato sauce) has an increased iron content?  Sometimes even 20 times more!  Also, giving milk separately from meals also promotes iron absorption.

Here’s a super easy and convenient way for kids and adults to get iron on the go.  As in when you’re walking away from a know-it-all, blowhard mother-in-law.

½ cup of walnuts

½ cup peanuts

½ cup of dried apricots

½ cup of raisins

¼ cup of chopped dates

Just mix and go.

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.

The Petit Appetit is a big hit

April 27, 2010

So, I have a new favorite cookbook, The Petit Appetit cookbook – easy Organic Recipes to Nurture Your Baby and Toddler by Lisa Barnes.  The book concentrates on kids 4 months to 4 years, and is full of delicious, nutritious recipes for kids of all ages.

What I really like about The Petit Appetit is her emphasis on fresh, organic food and making mealtimes and cooking not only fun but educational.  There is also valuable information on food storage, food safety and pantry must-have items. And you’ll find egg-free, gluten-free, wheat-free, vegetarian and vegan recipes that will not disappoint.

Lisa splits up the sections by age starting with “The Beginners” (4-6 months) and then moves on the “The Explorers” (6-9 months) and ends with “The Connoisseurs” (3-4 years).  I just made her Cereal Batons and my husband ate them like “The Animals.”

Get your copy here… http://amzn.to/cogYhi

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.

I heart sticks and twigs. And so will you.

April 22, 2010

So the biscotti are done and I’ve moved on to a new favorite treat.  What if I told you there was an organic, kosher, non-gmo, whole grain, vegan, dairy/wheat/hydrogenated oil/gluten-free pretzely thing made with organic brown rice, quinoa, flax seeds, sesame seeds, amaranth, and millet .  Would you also believe it is delicious?

Introducing my latest love – Stick and Twigs from Mary’s Gone Crackers. Delish and good for you. Now you know.

Oh, and make sure you look out for my next blog , “I’m off  to Mary’s Gone Crackers” rehab.

It’s Meatless Monday! And we’ve got lasagna.

April 19, 2010

One of my favorite past times is to go out with friends for Italian and throw back some red wine.  But with bathing suit season looming dangerously close, I try to stay away from heavier dishes and choose lighter fare (although a little organic red wine never hurt anyone). So here’s the great news. I found a delicious, meatless, gluten-free recipe for lasagna – in Martha Stewart Magazine of all places – that won’t go straight to my thighs but still tastes like the real thing. Dig in.

Zucchini-Ribbon Lasagna

For The Sauce ( makes 3 cups)

1 can (28 ounces) whole peeled plum tomatoes, with juice

2 tablespoons extra-virgin olive oil

1 small onion, finely chopped (1 cup)

¼ teaspoon red-pepper flakes

2 tablespoons chopped fresh oregano

2 teaspoons coarse salt

For the Lasagna

2 medium zucchini, trimmed

1 cup part-skim ricotta cheese

¼ teaspoon extra-virgin olive oil

Freshly ground pepper

Garnish: Fresh oregano

  1. Make the sauce: Pulse tomatoes with juice in a food processor until finely chopped.  Heat oil in a skillet over medium heat.  Cook onion and red-pepper flakes, stirring occasionally, until onion is tender, about 8 minutes.  Add tomatoes; bring to a boil.  Reduce heat; simmer until thick, about 20 minutes.  Stir in oregano and salt.  Let cool.
  2. Make the lasagna: Preheat oven to 375.  Slice the zucchini lengthwise into thin strips.  Place 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8-inch square baking dish.  Top with 1 cup sauce.  Dot with ¼ cup ricotta.  Repeat twice with zucchini, remaining sauce, and ½ cup ricotta, alternating direction of zucchini.  Top with remainingzucchini, alternating direction; brush with oil.  Dot with remaining ¼ cup ricotta.  Season with pepper.  Bake, uncovered, until lasagna bubbles and top browns, 50-60 minutes.  Let stand for 10 minutes.  Garnish with oregano.

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