Sunday, April 28, 2013

Peanut Butter, Banana and Parsley Doggie Treats


Yesterday's bake sale was a big success.  Everyone loved their treats, even the dogs!  We raised over $300 in just a few hours and almost sold out completely! I had several requests for the recipe I used for the Doggie Treats, so here it is.

1 large banana, smashed or blended
8 ounces apple sauce
2 cups oat flour (or sorghum flour)
1 1 /2 cups quick cooking oats
1/2 cup dried parsley
1/2 cup peanut butter

Preheat your oven to 300 F.
Line 2 baking sheets with parchment or a silicone baking mat.
In a mixing bowl, mix together all ingredients until well incorporated and a thick, sticky dough is formed.
Set aside to rest for at least 5 minutes.
Form dough into small balls using about 1 heaping teaspoon of dough.  Flatten each ball into a disk and and place on the cookie sheet.
Bake for 35 to 40 minutes, until slightly browned on the bottom.  you want thm to be crunchy when the cool, but not hard.

Yield: 48 pieces



Thursday, April 25, 2013

Worldwide Vegan Bakesale: OC Represents!



This Saturday, April 27, 2013, I will be hosting a vegan bakesale as a part of the Worldwide Vegan Bakesale.  100% of the proceeds will be donated to Barks of Love. Come on out to the beautiful Cleveland National Forest and nosh on some yummy vegan treats, all while giving to a great cause.

Wanna help out?  Please do!  You can come help sell, donate vegan baked goods to sell, or simply spread the word through twitter or anyway you can!  I created a facebook event as well, so feel free to share that, too.

I'm baking and making like a maniac!  I plan on having made 200 cake pops, dozens of cookies, cupcakes, jellies and jams, and rice crispy treats, all by Saturday morning.  Pfew!  I hope you all make it out to gobble it up.  I know I don't want to eat it all. Ha.

Friday, April 19, 2013

Galarama + Silent Auction: Benefit for Chimpanzee Sanctuary Northwest


Image From Chimpanzee Sanctuary Northwest Website

Galarama + Silent Auction: Benefit for Chimpanzee Sanctuary Northwest


PORTLAND, OR -- May 25, 2013. Vida Vegan Con weekend would not be complete without its fundraiser for an animal sanctuary, the Galarama. This open-to-the-public night of music, food, and fun will support Chimpanzee Sanctuary Northwest.

This casual evening features a cash bar featuring BridgePort craft brews, creative plant-based snacks, and the So Delicious Dairy Free Sundae Bar Spectacular. Emcee Brian “The Sexy Vegan” Patton and DJs Harry Skelter and MelisserAGoGo will set the scene for the Silent Auction, which includes items such as hotel and restaurant gift certificates, art, handbags, and food items, from donors including Susan Nichole and Bob’s Red Mill.

Image From Chimpanzee Sanctuary Northwest Website
The Galarama will be held Saturday night, May 25, 7:00-9:30 p.m., at Staver Locomotive (2537 NW 29th Ave., Portland, OR 97210). The event is all ages.

General Admission tickets are available at Galarama.org/tickets. (VIP spots have already sold out.) Featured beverage donations, mobile food cart participation, and silent auction items are being sought. Contact Galarama.org@gmail.com for more information.

Vida Vegan Con, the vegan blog conference, is held May 24-26, 2013, bringing together more than 300 vegans from all over the world. The inaugural event received a 2011 VegNews Veggie Award as a “Vegan Lovefest.” The 2011 Galarama raised thousands for its beneficiary, Woodstock Farm Animal Sanctuary.

Vida Vegan LLC is an independent body formed by Janessa Philemon-Kerp, Jess Sconè, and Michele Truty to foster vegan inspiration, education, and community.

Chimpanzee Sanctuary Northwest was founded in 2003 in Cle Elum, WA, to provide lifetime quality care for formerly abused and exploited chimpanzees while advocating for great apes.



Chimpanzee Sanctuary Northwest: chimpsanctuarynw.org
Galarama homepage: galarama.org
Staver Locomotive: staverlocomotive.com

Returning May 24-26, 2013 in Portland, OR!
@vidavegancon VVC on Facebook

Monday, April 8, 2013

Cool Lemon Cookies

Cool Lemon Cookies


These little guys are perfect for spring time gifting and nibbling! They are featured in Vegan Food Gifts. Sweet and tart and cool, these delicious little cookies are so yummy, you won’t mind the sugary mess on your fingers!
For the Cookies:
1/2 cup (60 g) powdered sugar
1/2 cup (100 g) granulated sugar
1/3 cup (64 g) vegetable shortening
6 ounces (170 g) nondairy yogurt
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1/4 teaspoon salt
2 1/2 cups (313 g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
For the Coating:
1 cup (120 g) powdered sugar
1 envelope (1/4 ounce, or 7g) unsweetened lemonade drink mix powder, such as Kool-Aid™
Preheat oven to 325°F (170°C, or gas mark 3).
Have ready two baking sheets lined with parchment or a silicone baking mat such as Silpat.
Using an electric mixer, beat together powdered sugar, sugar, shortening, yogurt, vanilla and lemon extracts, and salt until creamy.
Slowly beat in flour, baking soda, and baking powder. Beat until smooth.
Spoon drop about 1 ounce (28 g) onto thebaking sheet.
Place 15 cookies evenly spaced on each baking sheet.
Bake for 18 to 20 minutes, or until lightly browned.
While cookies are baking, place the powdered sugar and drink mix into a resealable plastic bag and shake to combine.
Remove cookies from the oven and allow to cool about 5 minutes.
Add cookies, about 4 or 5 at a time, to the bag and shake to coat.
Yield: 30 cookies

Thursday, April 4, 2013

Fusion Food in the Vegan Kitchen and Coconut Ginger Beet Ice Cream

A sampling of Wade's beautiful photos from the upcoming Fusion Food in the Vegan Kitchen.  From top left Spicy Korean BBQ Tofu Satay, Hot, Sweet and Sour Seitan Ribs with Lemongrass Bones, Jalapeno and Chimmi Corn Sushi Rolls, The International Fair of Tamales, a variety of fusion ingredients, Sloppy Joe Pho, Peruvian Aji Verde Potato Samosas, Indian Spiced Pumpkin and Jackfruit Chili, Pupusas Gorda topped with Creamy Cilantro Pepita Pesto Sauce and Sesame Carrot Coleslaw.
Guess what?  Fusion Food in the Vegan Kitchen is now available for preorder!  I am so excited about it, too.  What makes this book so different than anything I've ever done before?

"This innovative vegan cookbook combines the best of both worlds—comfort food + ethnic cuisine. The result is Fusion Food in the Vegan Kitchen, a delicious, experimental type of cooking popular in California and quickly taking the vegan world by storm. Its focus is not only on fresh, local ingredients, but also the amazing flavors found in different world cuisines. Think Korean pulled “pork” sandwiches, miso mac ’n’ cheese, and Mexican hot chocolate cake truffles. Traditional, with a twist!

Author and California native Joni Marie Newman will treat you to more than 100 innovative recipes, all featuring whole foods ingredients that can be found at almost any grocery store or farmer's market—no store-bought faux meats, mayos, cheeses, or the like. Recipes will also feature low fat, soy free, and gluten free options for those with special dietary needs. Push the envelope on taste and take plant-based cooking to a whole new level with Fusion Food in the Vegan Kitchen."

It has been so much fun writing and testing for this book.  And it was (and still is) a big pleasure to be working with Wade Hammond on the photography.  His modern take on food photography and styling really captured the true essence of these recipes.

To get you as excited about this as I am, I thought I'd share a recipe that is perfect for Spring... Coconut Ginger Beet Ice Cream!

Coconut Ginger Beet Ice Cream
Coconut Ginger Beet Ice Cream

This bright pink ice cream gets its color from the beets and has a little bite from the ginger.

1 cup (235 ml) water
1 average sized (6 ounces, or 170 g) red beet, chopped
2 inches peeled ginger
2 cups (470 ml) full fat coconut milk
2 cups (400 g) granulated sugar
1/4 cup (32 g) cornstarch
Scrapings from one vanilla bean
1 teaspoon pure vanilla extract
1 cup finely shredded coconut
2 tablespoons (30 ml) lemon juice

Add water, beets, and ginger to a blender and puree until smooth.
Add pureed mixture to a saucepan, along with the coconut milk, sugar, cornstarch and the scrapings from the vanilla bean.  Stir to combine.
Bring to a boil, stirring often.
As soon as it begins to boil, remove from heat and stir in vanilla extract, shredded coconut, and lemon juice.
Place in the refrigerator to cool for an hour or so, then follow the instructions on your ice cream maker.*

Yield: About 4 cups

*Making Ice Cream without an Ice Cream Maker
Although we all scream for ice cream, we also know that not everyone has access to an ice cream maker. Here are some simple instructions (although a bit more laborious) to make delicious homemade ice cream without one.
The purpose of an ice cream maker is to aerate the ice cream and prevent it from becoming too crystallized as it freezes. This can be accomplished with an electric mixer, as long as you have a few hours to spend. Don't worry. Most of that time is down time.
After following the recipe up to the point where it tells you to follow the directions on your ice cream maker, follow these simple steps.
Pour the ice cream mixture into a mixing bowl and chill in the refrigerator for two hours, then place it in the freezer for about a half hour.
Remove it from the freezer and beat with a mixer until creamy. Put back into the freezer for another half hour.
Repeat this process three times before placing it in the freezer for the final freeze. Usually overnight, for a nice, hard, firm ice cream.


Monday, April 1, 2013

Never Trust an Ex-Vegan

I, like many other people in the vegan community, have sat silent after reading Alexandra Jamieson's post about not being vegan anymore.  I silently unfriended her on facebook.   I silently removed her from my twitter feed.  I silently read the comments (It took me more than two hours before I finally had to stop, there are over 1100 comments!) without leaving one myself.

Then I listened to Erin Red's podcast, Red Radio Episode #57.  She may have well been talking directly to me when she called me out on being silent.  So, here I am, finally speaking my piece.

Let me begin by saying, I am in no way perfect.  I never have claimed to be, and never will.  I don't grow my own food, and I admit to really enjoying some of the most ridiculous of vegan convenience foods.  Often.  But, I am a vegan.  I have a "V" tattooed below my right ear to remind me of it every single time I look into the mirror.  This is a commitment I have made for life.  And I will not waver.  Have I made mistakes?  Of course.  But to consciously order and eat a steak?  Nope.  That will never happen.  Ever.

How does someone, after knowing what they know about the absolute disgusting practices of murder and torture that are a part of the animals-for-food industry, ever even think twice about being meat free for life?  Well, she did.  Because she was craving it.  What the fuck?  Are you kidding me?  Almost every single day, my body craves french fries, cigarettes (which I gave up almost 3 years ago now, thank you very much), Tofutti Better Than Cream Cheese, Vegenaise, coffee, and yes, even bacon.  Yep, I crave bacon.  The smell of it doesn't make me sick to my stomach, it makes my mouth water...just like you Alex.  But guess what?  I don't eat the bacon.  I just don't.  Why, because I know it is wrong.  IT IS WRONG!  It is wrong to eat another animal.  Just like it would be wrong for me to eat my sister.

Let's calm down for a minute and look at this more closely.  She says she did it because her body needed it.  Because it was the right choice for her.  Because it was a healthier option for her, and that she wasn't thriving on a vegan diet.  Okay.  Fine.  But in her blog post, she offers absolutely no science to back that up, other than it made her feel better.  Now, let's take a look at that statement.  Lots of things make me feel better (the french fries, cigarettes, Tofutti Better Than Cream Cheese, Vegenaise, coffee...) in the moment.  You know what else makes me feel better?  Exercise, sex, laying in the sun on the beach, rolling around on the floor with the dogs, watching three episodes of Supernatural in a row when I should be cleaning the house.  All of these things make me feel better.  And no one had to die for it.

She could have posted the results of some blood tests, showing the deficiencies.  Then showing that she had tried all she could have to fix those deficiencies using a plant based approach.  But she didn't.  Instead she talks about giving into cravings.  About listening to your body.  A bunch of foofoo nonsense if you ask me.  Want to see how it's done right?  Read Sayward Rebhal's blog post on how she overcame failing health on a vegan diet.

But it is about more than her personal choices.  I mean, each and every one of us can make our own choices.  I have never ever been a preachy vegan.  Never forced my opinions on anyone.  I spread the word through my food and through educating people about veganism when the opportunity comes up.  I have been with my husband for over 18 years, and he has only recently made the transition into vegetarianism.  I am very tolerant.  I am very compassionate of others and their personal dietary choices.

But, like I said before, it is about more than her personal choices.  Because, she is an "expert" in veganism.  She is a wellness and nutrition coach.  People look to her for advice on living healthfully.  And she tells the world to give in to your cravings?  That is seriously dangerous language.  Seriously.

And then there is the hypocrisy.  She has written two books on being vegan.  And she still sells them.  Why would she still sell them if she didn't believe what she wrote, herself?  She is still making a profit off of veganism, that she no longer believes is healthy.  And if she does still believe it, and simply was weak, just admit it.  I would have more respect for her if she did that.  Instead, she calls out vegans as being judgemental and having a lack of compassion for her and her choices.  The wordplay and double talk she uses when talking in her video rebuttal is just sickening.  She puts vegans in a place that makes them seem "holier than thou" if they disagree with her, and like just plain hypocrites if we do.

Basically, Alex jumped on the vegan bandwagon while she thought it could make her a few bucks, and now she's jumping on the Paleo bandwagon, now that it might make her a few bucks.  And the pity party she is throwing for herself, looking for support in her "journey" is so ridiculously shallow and stupid.  It makes me sick.


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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni