justthefood.com...the blog

Gearing up for Game Time!

2012-01-18T10:25:00.000-08:00

Do I even care who wins the Super Bowl? Nope. I don't usually even know who will be playing until the day of. But, I do enjoy the opportunity to make a bunch of snacks and get together with friends and family to laugh, eat, and drink.

So this year's big game will be taking place on Sunday, February 5 in Indianapolis. That gives me a little over 2 weeks to plan my menu. That's more planning than I do for Thanksgiving. Ha.

Toffalo Wings will definitely be on the menu, as they are each and every year.

What else should I make?

Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience.

A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.

Toffalo Wings:
16 "finger" sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)

For the batter:
1 cup all purpose flour
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying

For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste

For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS:
To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make the Cool Ranch Dressing, mix all ingredients together until well incorporated.
Store dressing in an airtight container for up to two weeks in the refrigerator.

Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dressing

What? Christmas is Next Weekend?

2011-12-15T17:03:00.000-08:00

Whoa. I better get my rear in gear. And for me that means many, many treats for neighbors, friends, coworkers, and family. With not much time left, I am going to have to call upon some ghosts of Christmas past to help me along in the idea department. I mean there is no reason to reinvent the sleigh wheel right?

Let me begin by admitting, I am not a real big fan of baking. I know, I know, chastise me if you must, but I really enjoy making other types of treats way more than cookies, pies, and (shutter) cupcakes. So candies have always been my bag at Christmas time. Sure, I will break down and whip up a few batches of sugar cookies cut out into stars and trees, decorated with green and pink (still can't get a perfect vegan red icing!) sprinkles. I may even bake up some of my Espresso Chocolate Chip Cakes that I usually reserve for Valentine's Day.

Back to candies. The majority of my bags, baskets, boxes and platters will be filled with Kittee's Peanut Butter Fudge, Peppermint Candy Cane Bark, Microwave Peanut Brittle, and Mashed Potato Candy.

This year I am going to add a new member to the family. For a select, very special few, I will make this very special treat. I have posted pictures of this delicious candy in the past, but not until now have I posted the recipe. It comes straight from the pages of The Complete Guide to Vegan Food Substitutions and appears on page 162. It is reminiscent of that old fashioned candy known as Honeycomb Candy. The texture is crumbly and sticky, and when dipped in bittersweet chocolate, it is just delicious.

Maple Sponge Candy

This candy is a molasses-y twist on old fashioned honeycomb candy. Crispy and sweet (and possibly coated in chocolate.) Not for the novice, it requires patience and an accurate candy thermometer. Don’t let the simple ingredients fool you. This candy is pure science!

2 cups (384 g) Sucanat
1/2 cup (120 ml) pure maple syrup
1/2 cup (120 ml) water
1 tablespoon baking soda
Melted chocolate for dipping (optional)

Prepare a 9×13-inch (23 x 33-cm) baking dish by lining it with foil and then sprating the foil with nonstick cooking spray.
In a large soup pot, place the Sucanat, maple syrup, and water.
Heat on low, constantly stirring until Sucanat is completely dissolved.
Raise heat and bring to a boil, watch temperature carefully. Bring the temperature to 250˚ F (121˚ C) and maintain that temperature constantly for ten minutes.
Remove from heat and quickly, but thoroughly, stir in the baking soda.
The mixture will begin to bubble and froth.
Immediately pour the mixture into the prepared foil lined dish.
Allow to cool completely before removing from pan and breaking into pieces.
Dip in melted chocolate if using. Allow to cool completely before storing.
Store in an airtight container for up to one week.

Yield: 1 batch, about 30 pieces

Friends, food, books, products, all vegan, and I can find it all in one place?

2011-12-09T17:43:00.001-08:00

Now that is a website I can use! Vegan Corner just launched this week, and I have already been poking around over there several times a day. And you know what? Every time I do, it gets better. And I can only imagine it will continue to get better and better each and every day. Why? Because some pretty cool vegans are runnin' that show.

I had the pleasure of meeting Adriana (one of the founders of Vegan Corner) a few years back when she showed up at one of my cooking demos at Whole Foods in Long Beach. We chatted for a bit about this and that, and she gave me her Facebook name so we could be "friends." We did, and not much else exciting happened between the two of us.

Flash forward to the glorious summer of 2011. The summer of vegan love. The inaugural Vida Vegan Conference in Portland, Oregon. Amongst the crowd, I saw a pretty gal that looked familiar..."Adriana? Is that you?" Silly that we finally met up again in another state when we only live an hours drive from each other. Nonetheless, there we were, two SoCal gals in wonderful PDX, with a yearning to go goth dancing. So goth dancing we did (along with June, Terry Hope Romero and Erika) but I digress...

Anyhow, Adriana was there to promote Vegan Corner, and what an awesome job she did. I have been waiting eagerly to see it go live ever since. And now it's here! It's, like, the best Christmas present eva! So, if you want to give yourself a present, click on over to Vegan Corner and check it out, join the forums, read and leave reviews of your favorite vegan stuff, and help to make it a even more bad ass site than it already is!

I'm about to get crafty, folks!

2011-11-21T17:55:00.001-08:00

When I was younger, say late teens and early twenties, my sister in law and I started a small business called the Kat and the Kanary. We would decoupage just about anything we could get our hands on, and then set up shop at craft fairs around town. The two of us have always been crafty and artistic, and she is one of the people who has most inspired me to be the DIY chica that I am today.

I am working on a new project. Something totally different than anything I've ever done before, and it is very exciting. I'm writing another cookbook. Well, I guess that's not totally different than anything I've ever done before, but the book I am writing IS totally different than anything I've ever done before.

I am writing a combination craft and cookbook. Namely vegan food gifts. It's tentative working title is Vegan Food Gifts: Spread the Vegan Love DIY-Style with 100 Inspired Recipes for Homemade Edible Gifts, Baked Goods, Preserves, and More. I finally get to put two of my favorite things together...crafts and delicious vegan goodies!

Vegan Peanut Butter Balls in a home made truffle box.

Of course, the wonderful and talented, Celine will be adorning the pages with her gorgeous photographs. And, I am really close to nailing down a really awesome vegan artist to do the illustrations, who I know you all will be as stoked about as I am.

I just wanted to tell y'all how much I appreciate your overwhemingly generous support of my and Celine's books over the years. Without you guys, I'd still be self publishing my own books that I wrote on Powerpoint. Ha! So, yeah, thanks guys.

Keep spreading the vegan love.

Thoughtful Thursdays: Blissful Bites by Christy Morgan

2011-10-30T13:31:00.000-07:00

Blissful Bites by Christy Morgan is a book that kicked me in the pants. It is a sweet reminder that Daiya Cheese and Tofutti Cream Cheese, while they are vegan, should not be main ingredients in 2 out of my 3 meals per day!

Reminding me that good food grows out of the ground, and tastes good (delicious, actually) exactly how mother nature intended it.

Each chapter in this beautifully photographed book is broken up into seasons, which makes it fantastically easy to find recipes that use foods that are naturally in season. Which, in turn, makes it easier to cook with locally grown ingredients.

I recommend this book to any vegan, or health conscious cook. The recipes are clean, easy to follow and full of flavor, even though onions and garlic are missing from the whole shebang!

Worknight Wednesdays: A Nap Before Bed

2011-10-30T11:45:00.000-07:00

This is days late and dollars short. We didn't make a thing for dinner on Wednesday. I didn't even eat dinner. I came home from work, plopped down on the couch. Covered up in a fuzzy blanket, invited my girls to join un keeping me cozy, and fell asleep. Woke up, had a bowl of cereal while watching CSI, then went to bed. Pretty pathetic. You don't have to tell me.

But if I were to make a nice big dinner last night, I probably would have made a batch of enchiladas. I think I have to finally admit that Mexican food is my absolute favorite (followed by Italian, I think...) and a big batch of cheesy enchiladas always hits the spot. But on a busy weeknight, I sometimes don't feel like spending the time necessary to properly roll up a batch, so I cheat and make an enchilada casserole. Same ingredients, just layered like lasagna, instead of rolled up.

EnchiladaCasserole (from 500 Vegan Recipes)

Easyto toss together and throw in the oven, a hot, hearty meal is less than an houraway, and most of that time, is bake time.

Nonstickcooking spray

2cups (473ml) enchilada sauce, divided, store bought or homemade
2recipes Seitan Chorizo Crumbles (from 500 Vegan Recipes), or 1 package store bought SoyChorizo, divided
1recipe Nutty Cheeze (Mexican Variation, from 500 Vegan Recipes) or Mexican flavored vegancheese, like Daiya Pepperjack
6to 8 flour or corn tortillas
2cups (320 g) diced onion
2ounces (56g) sliced or chopped black olives
8to 10 slices of jarred nacho style jalapeno slices (optional)
Vegan SourCream and green onions for garnish

Preheatoven to 400°F (200°C, or gas mark 6).

Spray a glass 8×8-inch (20 x 20-cm) square baking dish with nonstick spray.
Begin to layer all ingredientsstarting with a single layer of tortillas on the bottom. (You can cut yourtortillas into strips about 2 to 3″ wide so that you can put straight edgesagainst the edges of the baking dish.) Then about 1/4 cup of sauce, moretortillas, then chorizo crumbles, and onions, tortillas, more sauce, some ofthe cheese, more tortillas, more sauce, more crumbles, more cheese…you get thepicture…yeah?
When you get to the top, finish witha whole tortilla, a bit more sauce, a crumbling of cheese, olives andjalapenos.
Bake for 20 to 25 minutes, or untilthe cheese begins to brown. Remove from the oven and let sit for about 10minutes before cutting and serving.
Garnish with sour cream and dicedgreen onions if desired.

Yield:6 servings

Tuesday for Two: Pasta with Cream Sauce

2011-10-25T21:02:00.000-07:00

Who can say no to a big plate of pasta smothered in a rich creamy sauce? Of course I threw in a few veggies just to be on the safe side...

I was caught up in the moment, and didn't write down the exact measures, but:
This is a huge plate of linguine noodles with steamed broccoli, cherry tomatoes, and a cream sauce made with:
Earth Balance
Almond Milk
Nutritional Yeast
Garlic Powder
Sea Salt
Black Pepper
a pinch of Nutmeg
and thickened with all purpose flour. I sprinkled some of yesterday's Coconut Bacon on top and dinner was served.

On a different note...Today when I got off work, it took me less than 30 minutes to get home. If any of you know what I've been dealing with over the last 6 months with regards to my daily commute, you'd believe me when I told you I almost cried when I pulled in my driveway!

Life is good.

Monday Mash-Up: Coconut and Liquid Smoke

2011-10-24T21:13:00.000-07:00

Tonight's mash-up was inspired by the DDD (Diners, Drive-ins and Dives.) I am sure it was a repeat, but the other night it was on in the background and I overheard "Vegan BLTs" so I quickly turned to listen. I didn't catch the name of the restaraunt, but I did catch that this place used coconut bacon! Well apparently I have been living on another planet, because this was all over the vegan blogosphere going back at least to 2009! Anyhoooo...had I done a simple Google search, before I started this adventure, well, then I would have seen that other talented vegans had already done the R&D and I could have used one of their recipes. Instead I started from scratch.

Coconut Bacon (on top of a green salad)

I don't have exact measurements, but my marinade was very simple...liquid smoke, olive oil, salt, and pepper. I thought about maple syrup, but opted against it because of the natural sweetness of the coconut. However, after this first experiment, I would say the added sweetness would have been nice. I would probably also opt to use soy sauce or tamari instead of salt next time. I think the flavor would be great, as well as the color would be more bacon like. After I soaked my coconut flakes in the marinade for a bit, I preheated my oven to 400 F. I lined a baking sheet with parchment and laid out my coconut in a single layer. I baked it for 5 minutes, removed it from the oven, tossed it a bot, and put it back in the oven for 5 moore minutes, watching carefully to prevent burning. I removed it from the oven and let it cool and crisp up and then tasted it. Pretty good! I found the ones that were toasted a little darker were definitely the color of bacon, and crispier. But, I prefer the ones that are still a little bit soft. They seem to have a better flavor and texture. All in all, these are a fun new addition to my condiment crew and I know I will continue to play around with different marinades and applications.

Ketchup

2011-10-23T09:42:00.000-07:00

Sheesh. Last week kicked my butt. I am here, now, to ketchup on last week's posts all in one.

Two for Tuesday: Long Beach Vegan Eatery
I skipped out on Dan Tuesday to check out the new Long Beach Vegan Eatery. I am so excited to have this option in Long Beach, which up until recently has had no strictly vegan restaraunts. (Now there are 3!) And after reading about their mission to have vegan "stick to your ribs" comfort food...well, if you know anything about me, well then you know that this is my kind of menu. I was there on the 2nd day of their soft opening. (I don't think they've had their official "Grand Opening" yet). I got the California Chick'n Sandwich and Sweet Potato Tots. Yes. Sweet. Potato. Tots.

After having a chance to chat with Jeff (owner/operator) a few days later, he was excited to report that a lot of the early kinks have all been worked out, and each day just keeps getting busier and busier. How awesome is that? I can't wait to go back and have to wait in a really long line. I am always eager to wait in line at a vegan establishment. It really warms my heart.

Worknight Wednesday: Red "Meat" Lasagna
This one goes all the way back to 500 Vegan Recipes. But it is a classic. And definitely makes enough to have leftovers for the rest of the week.

For the Lasagna:

12uncooked lasagna noodles

1recipe Meaty Marinara (BELOW)
1recipe Tofu Ricotta (BELOW)
2tablespoons (15 g) nutritional yeast
2tablespoons (14 g) ground cashews or ground walnuts

Preheat oven to 375°F (190°C, or gas mark 5).

A quick note before assemblingthe lasagna: be sure to keep some sauce and ricotta to apply at the very top ofthe lasagna. You will have 4 layers of pasta in all, so divide each ingredientaccordingly.
In a square 8-inch (20-cm) or 9-inch(23-cm) bakingdish, start with a thin layer of sauce, add three noodles in a single layer,add another layer of meat sauce, then a layer of tofu ricotta another layer ofnoodles.
Repeat until you get to four layersof noodles.
Top with a final light layer ofsauce and ricotta and then sprinkle with nutritional yeast and cashews orwalnuts.
Bake, uncovered, for 30 to 40minutes, or until the top is beginning to brown and your noodles are nice andtender.
Let stand for at least 15 minutes before serving, so that the portionsdon't fall apart when cut.

For the Meaty Marinara:
28ounces (784 g) canned diced tomatoes with the juice, no salt added
8ounces (227 g) tomato sauce
6ounces (170 g) tomato paste
1tablespoon (2 g) dried basil, or 3 tablespoons (9 g) fresh, chopped
1tablespoon (13 g) granulated sugar
1tablespoon (22 g) molasses
2tablespoons (30 ml) extra-virgin olive oil
6cloves (or one head) garlic, minced
1cup (160 g) finely diced white or yellow onion
11/4 cups (120 g) TVP granules (textured vegetable protein)

Placetomatoes, sauce, tomato paste, basil, sugar, and molasses in a large stock pot. Bring to a simmer on medium-low heat.

Meanwhile, in a skillet place theolive oil, garlic and onions and sauté until garlic is fragrant and onions aretranslucent, about 10 minutes. Add garlic and onions to the pot. Cover andcontinue to simmer for 20 more minutes. Uncover and simmer for ten moreminutes. Stir in TVP, cover and let sit for ten minutes.

For the Tofu Ricotta:
14ounces (397 g) extra firm tofu, drained & pressed
1/4cup (35 g) raw cashews, finely ground
1/4cup (30 g) nutritional yeast
3tablespoons (45 ml) extra-virgin olive oil
2tablespoons (6 g) finely chopped fresh basil, or 1 tablespoon (2 g) dried
Saltand pepper to taste

Afteryou have drained and pressed your tofu very well, crumble it into a bowl untilit resembles ricotta.

Add in all the other ingredients andmix together with your hands.
Storein an airtight container in the fridge. Should keep at least a week.

Thoughtful Thursdays: Green is the New Red by Will Potter

I bought this book at Food Fight Grocery when I was in Portland, Oregon for Vida Vegan Con in August. It was a very eye opening read. I've been fired up ever since. If you are vegan, vegetarian, or even just someone who cares about our planet, YOU MUST READ THIS BOOK. Rather than tell you what I liked about this book, I am going to tell you what I didn't like. The truth. I don't like it. I will be honest with y'all. I have been a naive person. I trusted too easily and had too much faith in things I didn't fully understand. No more. Will Potter's book has taught me that our laws are not there to protect us. They are there to support the money, and those that have it. It is timely that I read this book just before the "Occupy" movement began, because, man, I am really down with the 99%, of which I, my family, and virtually everyone I know is a part of. I am not going to get to philosophical, political, or opinionated here, because afterall, this is a blog about great vegan food, but please read this book, check out the website, and GET FIRED UP!

Freedom Fridays: Pizza and Beer
Going out to dinner with my dad can often present a problem. One would think that if 2 of your daughter's are vegan you might be a little bit more open minded when it comes to trying new things. Yeah, well, no. Not my dad. So we often end up in uninspried chain restaraunts or a pizza joint. Pizza is pretty easy for me. No cheese. done. So that's what we did on Friday. Spent a couple of hours with my dad, his wife, Laura, and Dan. Noshing on cheeseless pizza, and sipping on beer.

Wonderful Weekends: A Very Lazy Saturday Spent on the Couch watching Lifetime Movies, and Avoiding any of my Real Responsibilities
Well, that pretty much sums up my weekend. Today I head out to work. It is my last day in Venice. So it will be a bittersweet day. I will miss my Venice peeps, but I will not miss that drive!

Monday Mash Up: Pumpkin and Potatoes

2011-10-17T20:33:00.000-07:00

Pumpkin Potato Taquitos

10 smallish red potatoes, skin on and quartered

7 ounces (half a can) canned pumpkin puree
1 teaspoon chipotle powder (more or less to taste)
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried red chile flakes (more or less to taste)
1 tablespoon dried chives (fresh is certainly okay too!)
1/2 a package any flavor of shredded Daiya Cheese (optional)
1/2 a tub of Tofutti Better than Cream Cheese
sea salt and fresh ground black pepper to taste
24 (6 inch) yellow corn tortillas
Canola Oil for frying
24 toothpicks

Bring a large pot of lightly salted water to boil.
Add potatoes, and boil until fork tender.
Drain excess water and return potatoes to pot.
Add remaining ingredients, (except tortillas, oil and toothpicks!) and smash together until well mixed. Leave some potato lumps for texture.

Add about 1" of oil to a large flat frying pan (I use my cast iron skillet), or heat the oil in your deep fat fryer to 350 degrees F.
Add about 2 to 3 tablespoons of the mixture to the center of the tortilla and roll up.*
Secure with a toothpick.

Fry for about 30 seconds on each side, turning carefully with a pair of tongs.

Repeat with remaining tortillas.
Transfer to a plate lined with paper or a kitchen towel to absorb excess oil.

Remove toothpicks before serving.
Serve with nondairy sour cream, mole, guacamole, or salsa for dipping.

Yield: 24 pieces

*Some tortillas (especially all natural ones) tend to crack when rolling. You can battle this by carefully and quickly dipping the tortilla with tongs in hot oil prior to filling and rolling. Lay the oiled tortilla flat on a work surface, and allow to cool a few seconds before handling.

Wonderful Weekends: Hotel Motel Holiday Inn

2011-10-17T18:27:00.000-07:00

Last Thursday was my birthday. On my actual birthday, I went to Glen Ivy Hot Springs, relaxed by the pool, soaked in the mineral baths, basked in the sun, and sipped on Pina Coladas all day long.

Map of the Grounds at Glen Ivy Hot Springs

Then Dan whisked me away to The Veggie Grill for Dinner. I got the Grilled Chick'n Sandwich with Sweetheart Fries. Dan Got the BBQ Sandwich with Mac and Cheese and we split an order of Buffalo Wingz. All was delicious (except we didn't really care for the mac and cheese much, but no fault of the Veggie Grill..it is great for a GF option, we're just not big fans of rice pasta.) and I brought home a piece of carrot cake to enjoy in bed while watching TV.

Dinner at the Veggie Grill in Irvine

We headed to Long Beach to the Holiday Inn to meet up with friends for drinks in the penthouse bar. For those who are familiar with Long Beach, this round tower of a hotel is in a pretty random spot. Sure it's pretty close to the airport...but so is all of Long Beach. Neither Dan or I had ever been there, but would always tease about how when we made it big, we would stay in a room at the Long Beach Holiday Inn and have drinks in that bar. Silly us. Anyone can hang out in that bar, and you certainly don't have to be highfalutin to enjoy a nice room on the 11th floor overlooking the runway. Since most of our friends and family still live in Long Beach, we thought it would be a great place to meet up. Dan and I got a room, so we wouldn't have to worry about driving (Thank goodness, because we both had way more than our fair share of drinks!)

Holiday Inn of Long Beach

Sunday morning we headed to an old, old favorite...The Potholder, to get a greasy breakfast to fight off the hangovers. We hadn't been there in many years. So long in fact, that I didn't remember whether or not they had any vegan options. Well, they didn't haved much, so I settled on a side of breakfast potatoes, a dry veggie burger, and some toast. Ha. It's a good thing I'm not too picky, and was happy just to get some food in my belly. And we were a day off because I did find out a bit of interesting news. Long Beach now has its very first vegan restaurant. Long Beach Vegan Eatery opened its doors today. I'll be heading there tomorrow to check it out!

We headed home to our girls and spent the rest of the afternoon lounging around watching TV and snacking on pita chips and hummus.

A wonderful weekend indeed.

Freedom Fridays: VeganMoFo HUMP DAY!

2011-10-14T10:58:00.000-07:00

I interrupt the regularly scheduled Freedom Friday for VeganMoFo HUMP DAY! We are about half way through VeganMoFo and the Amazing Leslie Hall has graced us with this amazing new song to celebrate. Click on the animated gif below (made by Kittee Berns! Thanks for setting all of this up Kittee!) and listen to the song.

Lyrics:
"I eat the finest cuisines, in the finest of places Stuff my mouth full and always say thank you. But if it's raised in a cage, and it can't even move, if it's hormone filled and in a bad mood. I'm gonna pass on that. Reach for something better. The only milk I'll drink comes from the nipple of a soy bean. Veggies make you live forever, and they seem to taste much better. when they're cooked and grown with love. So give a chef who knows what's up a hug. Momma just can't seem to get it, Papa he just rolls his eyes. When I tell them I'm much healthier, they just say that it's all lies. But beans, nuts, fruits and veggies can really fill the belly. Get you vitamins you need, shiny hair and extra speed. Don't take that meat-wich any further, I want a marinated, deep fried, hand-tied mushroom burger. I like it! We gotta stand strong for our feathered furry sometimes scaly animal friends and their little babies. 'Cuz I wouldn't want to live in a cage in a dark warehouse killed at an early age. Pumped full of hormones, sleeping in my feces. Never met my mother, raised by machines. Never get sunshine never get green, but that's just me. [That girl loves fruit leather.] So ask us what we're eating. Delicious and repeating, fruits and veggies are so nice. With a slice of tempeh, yes, I'll have that twice. Don't forget the legumes!"

I personally fell in love with Leslie and the Lys many years ago when my cousin Leah introduced me to her Gem Sweater museum. I have always been a fan of gem sweaters and never thought anyone could take that love to such a level as Leslie. Through her website, I found her music videos and was an instant fan of such classics as "Zombie Killer" and "Tight Pants." Only since Kittee let me know about this new song, did I even know she was vegan! Bonus love!

Check out Leslie's videos HERE!
Check out Leslie's website HERE!

Thoughtful Thursdays: The Vegan Slow Cooker by Kathy Hester

2011-10-13T09:38:00.000-07:00

The Vegan Slow Cooker by Kathy Hester is a book every busy vegan needs to own. And seriously, what vegan isn't busy?

Let's just talk about the book itself for starters. It's beautiful. The matte cover and photos are gorgeous, the page layout is fantastic, the fonts are easy to read and interesting. The Chapters are logically organized and the index is short but efficient.

Now let's talk about the content...the book is full of recipes intended to be made in the slow cooker! I am the first to admit that I have only used my slow cooker a handful of times in the past. I always assumed it was only for stews or big chunks of meat (I mean, that's what my parents used theirs for!) So, that big old appliance that was a hand-me-down from Dan's dad just collected dust in the cabinet not getting the attention it deserved.

Recipes for breakfast, lunch, dinner, staples like beans and tomatoes, sauces, soups, snacks, pastas grains, even breads and cakes! I (who thought I had a pretty good handle on this whole comfort food and vegan cooking thing) am learning so much from this book!

My favorites (so far) are the delicious oatmeal recipes (she has even more on her blog!) and the amazingly easy (only 10 minutes of prep time!) Smoky Mac and Cheese. There are also some amazing recipes in here that I just haven't gotten to yet, like the pinach Artichoke Dip and the Mango Coconut Rice Pudding.

I am so looking forward to working my way through this book chapter by chapter, page by page, because honestly, I haven't seen any recipe in this book that doesn't absolutely sound fantastic!

Finally, I would like add that the intro chapters are really informative, and the canned vs. homemade info on beans and such is also really helpful.

All in all, this book gets two big thumbs up from me, and I highly reccommend it.

Worknight Wednesdays: One Pot Mole Mac

2011-10-12T09:00:00.000-07:00

One Pot Mole Mac
Kind of like Hamburger Helper with a Latin flare.

Since I already made the Mole on Monday, this one was a snap. It made a huge potful, so I have leftovers for the rest of the week's lunches!

To make it I just prepared a one pound package of elbow macaroni in salted water. Once done, I drained the excess water from the pot and added:

1/2 a package of Daiya Pepper Jack Cheese
1/3 cup Earth Balance
1 cup of the Mole Sauce
1/2 cup Tofutti Sour cream
1/2 cup unsweetened Almond Milk
1 cup TVP
salt and pepper to taste

Stir it all together, over low heat, until everything is melted. Cover and let it stand for 10 minutes, to allow the TVP to absorb any excess moisture and become tender.

Two for Tuesday: Salad and a Sandwich

2011-10-11T08:29:00.000-07:00

In case you didn't know already, there has been a heat wave in Southern California recently. Temperatures topping 100! Anyhow, after a long day at work, and a long drive home in the heat, cooking up a big ol' meal just isn't on the list of wants. So, a simple salad and a sandwich is what we had for dinner.

For the Salad:
My favorite salad of late includes all store bought ingredients for maximum ease in preparation. I am totally in love with Follow Your Heart's Vegan Creamy Garlic Dressing. I also absolutely adore the 365 Seasoned Croutons from Whole Foods, and of course, Parma Chipotle Cayenne Sprinkles. Add those toppings to a generous helping of Spring Mix or baby spinach, toss in a handful of nuts and/or seeds, and voilla!

For the Sandwich:
This is an old standby recipe (from Cozy Inside!) that never ever disappoints. The mix makes enough for 4 to 6 big sandwiches, so I have enough for dinner for the 2 of us tonight and lunch for both of us tomorrow! The mix also tastes great on a pile of greens as a salad all on its own.

Waldorf Style Chicken Salad Sandwich
1 package extra firm tofu (pressed, drained and cubed into tiny little cubes...TINY!)
4 cloves of garlic, minced
2 tbsp olive oil
1/2 cup shredded carrots
1 medium red onion, chopped
2 stalks celery, chopped
1/2 cup walnut pieces
1 cup grapes (green or red, or even raisins), halved
1 cup vegan mayonnaise (vegannaise, or any brand, or make your own!)
Sea Salt and Fresh Cracked Pepper to taste
Chop up the tofu into tiny, tiny, tiny little pieces. Add olive oil to a skillet on medium high heat and add garlic. Then add tofu. Saute until golden, about 7-10 minutes. Remove from heat and let cool. Add all other ingredients, mix it all up. Chill before serving. Serve on a sandwich, in a wrap, on a bed of greens, or eat it with a fork right out of the bowl!

Monday Mash Up: Tomatoes and Chocolate

2011-10-10T20:52:00.000-07:00

I know, so obvious, but I really love a good mole. A tad sweet, and a twitch of heat. This one is pretty easy too. It tastes great in all sorts of dishes, and also as a simmering sauce, or even simply as a dipping sauce for tamales and empanadas.

Monday Night Mole
2 tablespoons olive oil
1 cup diced white onion
1 tablespoon minced garlic
2 (15 ounce) cans tomato sauce
2 whole star anise
2 cinnamon sticks
3 whole allspice
1 tablespoon (or less to taste) dried red chilies
1 teaspoon chipotle powder, or cayenne pepper
1 teaspoon smoked paprika
1/2 cup semi sweet non dairy chocolate chips
2 shots brewed espresso (or 1 heaping teaspoon instant espresso powder)
1/2 cup packed brown sugar (dark is best, but light works too)
sea salt and fresh cracked black pepper to taste

In a pot with a tight fitting lid, heat oil over medium high heat. Add onions and saute until translucent. Add garlic and cook additional 2 to 3 minutes, until fragrant. Add tomato sauce, and remaining ingredients. Stir until chocolate is melted. Cover, reduce heat and simmer for 30-45 minutes on low heat. Fish out whole spices before serving. For an extra smooth sauce, use a stic blender or carefully transfer to a tabletop blender and blend until smooth. Store refrigerated in an airtight container for up to two weeks.

Yield: About 3 cups

Wonderful Weekends: Loaded Baked Potato

2011-10-09T19:33:00.000-07:00

All the usual suspects...Earth Balance, Tofutti Sour Cream, Daiya Pepperjack, and chives. Yeah, that about sums up my weekend.

And the winners are...

2011-10-08T17:15:00.000-07:00

#73: Arlene said...Tacos! October 7, 2011 10:46 AM (will receive Vegan Subs!)
and
#64: Vegyogini said...Steamed kale and quinoa! Thank you for the giveaway! October 6, 2011 10:44 PM (will receive Hearty Vegan!)

There were 81 official comments left on the blog. I chose 2 winners using the random number generator found here.

Thanks to all that participated. You guys gave me some awesome ideas for quick and easy weeknight meals. I'm sure I'll do more giveaways this Mofo, so stay tuned!

Freedom Fridays: Out to celebrate a glorious day!

2011-10-08T11:37:00.000-07:00

Yesterday was a fabulous Friday. I had a job interview, for a position 50 miles closer to my house. And...I got the postion. It will literally cut 100 miles (500 per week, 2000 per month, 24,000 per year!) and countless hours off of my daily commute. I burst into song as I was driving home from getting the 2nd set of new tires this year. "What song?" you ask. This song:

I've probably listened to this song 600 times since yesterday. I'm listening to it right now, as I type this.

I wanted to go out to celebrate. We used to have this really cool dive bar not far from us that had a pretty good selection of vegan options, but it changed owners and now is a tapas bar, with not much to offer, so we had to find a new place to get our drink on. We found another spot not too far down the road, and decided to stop in for a drink, just to check it out, then head out to dinner somewhere else. Dan ordered a beer, and I a margarita. For kicks, I had a look at the menu. If nothing else I could get some fries. But better than that...fried green beans! Served with a wasabi vinaigrette. Oh, snap! A picture, that is.

Tempura Green Beans

Sorry for the blurry picture. I took it with my phone and it was dark in the bar.

Thoughtful Thursdays: 30 Day Vegan Challenge

2011-10-08T09:58:00.000-07:00

Yeah, yeah, I know it's Saturday...But, this is Thoughtful Thursday's post: A review of Colleen Patrick Goudreau's most recent book The 30 Day Vegan Challenge.

Let me start out by saying I have all but one of Colleen's books and adore them all. This one is different. It's not just a cookbook. It's a full blown guide to going vegan. Not just recipes, but shopping guides, nutritional information, menu plans, and even about how to "defend" yourself when asked why you're vegan. It really is a great read. It reinforced my beliefs as a compassionate vegan and really reminded me why I eat, and live, the way I do.

One thing that really stood out, was the positive message throughout the whole book. "By choosing to eat life-giving rather than life-taking foods, I'm saying yes to my values of peace, kindness, compassion, health, and simplicity." she says. There is no attitude in this book, just sweetness and love.

Admittedly, this book wasn't really written for me, a veteran vegan, with plenty of knowledge about label reading, vegan cooking and where to buy my vegan chocolate chips. But, I am really, really glad that I own it, and am considering buying a few extra copies. This is the perfect book to give to anyone who has an interest in going vegan, a new vegan, or even to give to someone who questions me (you) about my (your) choices. It's sweet and kind and written in a nonthreatening tone which will not offend even the most offendable readers.

This book reminds me of a much needed updated version of Joanne Stepaniak's The Vegan Sourcebook but with beautiful photographs, delicious easy to make recipes, an easy to follow format, and tons of relevent (in 2011) information and resources.

I highly recommend this book, and thank Colleen for writing such a inspirational tome.

Worknight Wednesdays: A Fridge Full of Leftovers and a Giveaway!

2011-10-06T00:47:00.000-07:00

It's a Worknight Wednesday, and normally I'd make a meal that was big enough to double as lunch for the rest of the week. The trouble is, I still have a bunch of food leftover in the fridge, I had to work late tonight, and didn't end up making anything at all!

So instead of sticking with my normal theme for Wednesdays, how 'bout I do a giveaway instead?

Leave a comment (on the blog) letting me know your favorite easy weeknight meal and I will choose 2 winners at random. One will receive a copy of Hearty Vegan Meals for Monster Appetites, and the other will receive a copy of The Complete Guide to Vegan Food Substitutions. I will choose the winners on Saturday night at 5 pm PST.

Tuesdays for Two: Tacos!

2011-10-06T00:21:00.000-07:00

TVP Tacos in Red Chile Flour Tortillas with Daiya Cheese, Lettuce, Chopped Jalapenos and Hot Sauce

I know I am a day late (and a dollar short!) but, did you know Tuesday was national Taco day? So today's Tuesdays for Two will serve just that...TVP Tacos. I love the simplicity of TVP taco meat, and so many who have tried it (omin, vegan, anyone actually) seem to agree that it really does mimic seasoned ground beef in both taste and texture.

My favorite recipe for TVP Taco Meat is this one, from The Complete Guide to Vegan Food Substitutions (page 117) but if you want to make it even more super duper easy, just use a packet of taco seasoning added to your TVP!

TVP Taco Meat

1 cup TVP granules
1 teaspoon evaporated cane juice
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (or ground chipotle powder)
1/2 teaspoon sea salt
1 cup water
2 tablespoons olive oil (or any mild flavored vegetable oil)

In a heat safe bowl, mix together spices and TVP granules. Stir in oil and water. Cover tightly with plastic wrap and miccrowave on high for 5 to 6 minutes.

Alternatively, in a heat safe bowl, mix together spices and TVP granules. Stir in oil. Add boiling water, stir, cover and let stand for 10 minutes.

Use anywhere you would use a yummy, spicy, ground "beef".

Mash-Up Monday: Noodles and Vanilla

2011-10-03T23:12:00.000-07:00

This, is the first of the themed posts for my MoFo. Mash-Up Mondays, where I will pair foods that you might not think should go together and pair them together in traditional foods. Tonight I will pair noodles with vanilla (and some other stuff) to make a very traditional Jewish dish known as a sweet noodle Kugel. This dish is served for break fast during Yom Kippur (which starts on Friday, October 7), so I thought I'd make up a vegan batch (even though I am not Jewish) because I like the idea of Teshuvah, or asking for forgiveness for the wrongs I have done. (READ MORE ABOUT YOM KIPPUR HERE) So with each sweet bite of this Sweet Noodle Kugel, I will be reminded to be kind and ask for forgiveness for the wrongs I have done to others. Religious or not, I believe it is good to forgive.

Sweet Noodle Kugel
Whatever your beliefs, why not try this traditional dish for breakfast or dessert. You will never look at linguini the same way again! I personally love it cold in the morning or warm for dessert with some extra EB melted over the top.

1 pound linguini noodles
1/3 cup Earth Balance Buttery Spread (or other nondairy margarine)
1 (6 ounce) container of vanilla or plain nondairy yogurt
1 (8 ounce) tub of Tofutti Better Than Cream Cheese (or other nondairy cream cheese)
1 (12 ounce) tub of Tofutti Better Than Sour Cream (or other nondairy sour cream)
1/4 cup evaporated cane juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup dried fruit, like apples, raisins, cranberries, pineapple....(optional)

To make the Kugel:
Prepare the noodles according to package instructions, in a large pot.
Prepare a 9x12 baking dish by spraying with nonstick spray, or rubbing with some margarine. Preheat your oven to 400 F.
When noodles are done, pour them into a strainer over the sink.
Using the same pot, add all other ingredients (except fruit) and stir over low heat until melted and well combined.
Add the strained noodles back into the pot and stir to coat.
Transfer mixture to the prepared pan.
Sprinkle with dried fruit, if using.
Bake for about 30 minutes, or until top is browned.
Allow to cool for at least 10 minutes before slicing to serve.

Yield: 12 servings

My love affair with Mac and Cheese

2011-10-02T11:32:00.000-07:00

Since I am allowed to write about anything I consider to be wonderful on the weekends, today I choose to write about one of my very favorite things...Macaroni and Cheese. Now, I won't claim that there is one perfect recipe for vegan mac and cheese, because there is something wonderful about all of them. I have at least four recipes that I use in regular rotation. It's just such a perfect food. It can be made simply and quickly, or as a complicated casserole. It can be plain, or with added veggies or crispy fried onions.

When I was in Portland for Vida Vegan Con, I had a couple of really awesome incarnations of the gooey carb loaded uncheezy stuff. First off I had a big plate of mac, along with a side of tater tots (ha!) at the Hungry Tiger Too. This stuff was darn tootin' good. Even better with the tots smashed into the mac giving it a little crunch. Yeah, it was pretty ridiculous. Ridiuclously delicious.

And then I was blown away by a burrito filled with mac and cheese, barbecue soy curls and onions from the Homegrown Smoker food cart. Simply known as the Macnocheeto, this amazing handheld delight left me speechless. I went back for a second (and bought 2 extra to bring to my sister and Kurt) because they are that good. And, yes, ridiculously delicious.

I mean, look at that thing! Not only was it amazing to eat, but it was also a genius idea. I mean, where else have you ever seen hand held mac? I have been wrapping up my mac and cheese in tortillas to take with me to work ever since.

And as food fads come and go (bacon makes it better, sandwiches made without any bread, deep fried butter) I am pretty excited about what seems to be the newsest and best craze ever. Mac and cheese on everything. I recently saw a Denny's commercial for mac and cheese grilled cheese sandwiches, I heard Jason Ellis talk about mac and cheese as a pizza topping on his radio show. And of course, don't forget about deep fried mac and cheese balls (Page 158 in Hearty Vegan!)

This is a trend I plan on getting behind 100%. Watch out world. Mac and cheese is about to be in everything, and I am here to embrace it!

If you don't have your own favorite mac and cheese recipe, I say start out simply and build from there. Like I said earlier, I have at least 4 that I regularly use. You can try this one for starters:

Cheater Mac'n'Cheeze.
My quick, easy, cheater recipe for a creamy delicious bowl of kid-friendly mac.

Ingredients1 pound of elbow macaroni, prepared in salted water
1/2 cup vegan sour cream (like Tofutti Better than Sour Cream)
1/2 cup vegan margarine (Earth Balance, of course)
1/2 cup nutritional yeast
2 tbsp white miso
2 tsp paprika
2 tsp garlic powder
1 tsp ground mustard
salt and pepper to taste

Directions
Prepare pasta. Drain and return to the pot. Throw in all of the ingredients and mix together well. Done.

Hello MoFo!

2011-10-01T23:58:00.000-07:00

I can't believe I almost missed the first day of Vegan MoFo 2011! But, I made it, and just in the nick of time. So, I thought this year I would try to have a theme for each and every day of the week to help keep me focused. I came up with a different idea for each day of the week and entered it into the MoFo form when I signed up for this year's event. But I didn't write it down...ha. So now I am trying to remember what I put on my entery form.

Hmm, what was it? Well, I think these are pretty close:

Mash up Mondays: Foods you might not think go well together, but actually do
Two for Tuesdays: Meals for two
Worknight Wednesdays: Easy to fix dinners that double as the next day's lunch
Thoughtful Thursdays: Cookbook (and other vegan book) reviews
Freedom Fridays: Convenience and ready to eat foods (including restaraunts)
Wonderful Weekends: Whatever my little heart desires

And since this is a Wonderful Weekend post, I am going to write about last weekend's Naked Stromboli.
Naked Stromboli? Well, the stromboli wasn't naked...For those of you who don't already know me, My husband and I have been together a really, really long time. In fact, we celebrated 17 years together on September 17. After 17 years, well, you gotta do things to keep it spicy. On our anniversary we made Naked Pizza. Well the pizza wasn't naked... We had so much fun that we decided to go for stromboli last weekend.

Now that's a pretty horrible picture, I know. I took it with my phone, and the lighting was bad. But it shows the "braid" of the bread which is really what differentiates a stromboli from a calzone.

So, to make this bad boy, just use your favorite pizza dough recipe, and your favorite toppings. In this one I used this recipe for the dough.

I rolled the dough into an oval that fit onto my baking sheet, lined with parchment.

Using a pizza cutter (or a sharp knife) I cut 10 equal slits in both sides of the dough, leaving plenty of intact space in the center for my fillings. (Which in this Stromboli were: Walnut Basil Pesto, Pine Nuts, and Daiya Pepperjack cheese.)

After I put my fillings in the center I braided the bread. It really is so easy, but looks so extravagent when it's all done. To do this start at one end and fold up the rounded edge. Then start braiding. Kind of like lacing your shoes, take one slit, and bring it to the center, thaen one on the opposite side, then repeat, finally ticking in the other end.

Please forgive my crude diagrams!
I saved a little cheese for the top of the stromboli and I brushed the whole shebang with olive oil, and sprinkled some garlic powder on top just for good measure, before baking it at 425 F for about 15 minutes, or until golden.

I let it sit for a few minutes before slicing into it...and I apologize now for not getting an inside shot.

And that's it! If you get yourself a premade dough ball from Whole Foods, Trader Joes (or even your local pizza shop!) then you can put this bad boy together in no time. (So you can get to the naked part faster!)

Well, so It begins. Vegan Mofo 2011 is here. I am quite excited. I can't wait to read the round ups, and try to keep up with all of the madness.

Happy MoFo'ing to you all!

So, ummm, yeah.

2011-09-15T20:29:00.000-07:00

So, spending nine glorious days and nights in Portland hanging with a bunch of wonderful vegan bloggers, friends, entrepeneurs, and, of course, my sister and Kurt, has had its consequences. You see, my husband and I both have business to tend to in Oregon each summer, and we do it separately for a couple of reasons. Mainly because we live with three dogs and a cat. who would watch our little lovelies while we were gone? But also because I go to visit friends, family, and go vegan crazy. He goes to visit family. When we have gone together, we just argue over where we are going to spend our time, so we've just agreed to vacation separately. Only a few short days after I returned, Dan left. Now I am tending to the babies, and working my day job. This left little time for much else, including tending to this blog. It's pretty ironic that my week spent in PDX was to attend a vegan blogger conference, yet today, 3 weeks later, I am finally blogging about it. So, ummm, yeah. Sorry 'bout that. So here it is, my first of several, blog posts about my week in Portland and my wonderful, amazing, inspiring, educational, and just about perfect experience at the first ever Vida Vegan Con.

This post will focus on the mini mall. Yep. Portland has its own mini mall comprised of only vegan businesses. For realz. From left to right, we start at Sweetpea Baking Company. Sweetpea is more than cookies and cupcakes...way more. Below, a picture of my breakfast on more mornings than I care to admit right now.

Everything Bagel with Bacun Scallion Schmear and Iced Almond Milk Latte from Sweetpea

Not being much of one for sweets, I always get the bagel and schmear. So good. But they also have soups and sandwiches too. If sweets are your thing, there is certainly no shortage of choices. Donuts, muffins, cupcakes, cinnamon rolls, cakes, cupcakes, cookies, bars, you name it. There are also plenty of gluten free options too. Freshly made on premises by a hugely talented staff of bakers, no matter what you choose, you won't be dissapointed. It made me so happy to have to wait in line to order. A line is a great thing for a vegan business. The longer the better.

Moving on to Herbivore Clothing Company. Tshirts, books, hoodies, handbags, wallets, stickers, buttons, belts, posters, and more. All vegan, all the time. I stocked up. I got three new tshirts, a bunch of stickers and buttons, and a new purse made out of recycled plastic bottles. Bonus: I finally got to meet Michelle and Josh. The past 4 or 5 times I came to visit, the stars did not alighn and we never were able to meet. Both are lovely and wonderful, so please support them. Either in person, or online, buy from them. Oh, and did I mention they stock all four of Celine and my cookbooks? How rad are they?

Michelle modeling the "Bacon had a Mom" tshirt (from Herbivore's website)

Next door is Food Fight Grocery. Greeted by a sticker on the door that read "Open Every Fucking Day" I was ready to stock my hotel fridge. Man, this place has so much goodness packed into one little tiny store, if I lived in PDX I would do all of my shopping there. Produce, breads, junk food, frozen food, toiletries, totes, books, candy bars, chips, dips, bulk stuff, ice cream, soy curls, anything you need to be a good vegan. ANYTHING! I was lucky to meet both Emiko and Chad and thank them for what they do. I certainly did a number as I packed up my totes with goodies for my hotel room. Coconut Creamer for my morning coffee, 2 books, some incidentals, snacks, drinks, a coupla candy bars, and a new tote. Saturday night there was a pop up sandwich shop with Upton's Seitan, but I'll talk about that more in the "food" post.

Cookbook shelf at Food Fight.

And last, but not least, Scapegoat Tattoo. An all vegan tattoo shop. The perfect spot for you to permanently commit and finally ge tthat circle V no matter how tiny. This beautiful studio has some awesome artists on staff and from the work I've seen, it is all amazing. I have yet to have the honor of getting any tattoos from these guys, but it's definitely on my to-do list. My soon to be brother in law got an awesome tattoo of Ralph Nader on his arm by Ryan, so I'm definitely sold.

Ralph Nader Tattoo by Ryan Mason at Scapegoat (from Kurt's Flickr)

One Mint Julep Was the Cause of it All

2011-08-23T07:56:00.000-07:00

Sarah Vaughan and Quincy Jones, One Mint Julep

I used to listen to this song over and over again. Now I'm a California girl, and I've been told that a mint julep is a decidedly Southern beverage. I remember getting them at Disneyland, from a little place in New Orleans Square. But I have since learned that those were not proper juleps. They were just mint flavored lemonade. Tasty, but not a julep.

Last night I had a proper julep.

In fact, I think it was one of the most amazing cocktails I've ever had...ever. I got it at The Sweet Hereafter, The Bye and Bye's new little brother over on Belmont. Listed on the menu as a Gin Julep (traditionally juleps are made with bourbon, so I guess I still haven't really had a "proper" julep!) this little baby packed a wollop of a punch. So tasty. So fresh. Mottled mint leaves floating in a tasty mix of gin and other incidentals...just a little spot of soul, now. The absolute perfect end to my day yesterday.

Speaking of my day yesterday...It started out quite lovely with a nice walk along the river with Kittee and Vee. We then headed over to the mini mall to visit with Emiko from Food Fight and Michelle from Herbivore. I stocked up on tshirts and stickers and buttons and even got a new handbag! From there Kittee and I headed over to Los Gorditos for breakfast. She got a couple of xgfx tacos with soycurls. I opted for a breakfast burrito with tofu, soy curls, beans, rice and salsa. That burrito was ginormous. I could only finish half of it.

From there, Kittee and I said our goodbye-for-nows and I headed over to June and Kurt's to visit and play with their foster kitten. Too cute for words. The 3 of us headed out and we got ourselves some lunch at Pho Jasmine. Great veggie pho. Big bowls for super cheap.

After a late lunch, we headed over to the Bye and Bye for an afternoon cocktail. Of course I had the signature "Bye and Bye" served up in a big old mason jar. So awesome. Like pink lemonade on a hot sunny afternoon.

I headed back to my hotel room for a bit to refresh myself and then June and Kurt picked me up and we headed downtown. I was on a quest for a heavy metal bar that I swore I saw the day before. Couldn't find it again, so we headed over to The Sweet Hereafter.

So, we've come full circle. And one mint julep, was the cause of it all.

I'm here! Let's get the party started!

2011-08-22T07:36:00.000-07:00

I usually drive up, but thought I'd fly this time. And I usually stay with my sister, but thought I'd stay in a hotel this time since I was going to be here for nine whole days.

Sheesh.

I had to stop in Seattle on the way here, and when I went to board the plane my boarding pass didn't scan, and then some dude walked up to the counter, "Are you Joni Marie Newman? I have your ticket." "What?" I said. But it was true. He had a layover in Vancouver and they gave him my ticket. Very strange. But I guess even computers aren't perfect. The flight agent figured it all out and we were all able to board. YAY! Only an hour to Portland now!

We landed, My luggage arrived safely, and I boarded the MAX to go to my hotel. "Lucky me! It drops me off right in front of my hotel." Ginormous suitcase in tow, I go to check in.

"Oh, I am so sorry. We don't have any more rooms." "What?" I said. (Seems that this is my go to answer when I am delivered unexpected news.) "Yeah...we're overbooked for the night, and we had 8 guests stayover." Now, I understand that things happen. I am a flexible, reasonable, generally easygoing kind of person. I just expect people to handle things in a proper manner. At 4 pm I called the Hotel and let them know that I would be arriving at around 10 pm. No one told me anything at that time. "Thank you, Miss Newman, your room will be ready!" They had my phone number, they could have called me and let me know, you know?

Anyhow, I'm on foot with all of my things...what am I supposed to do? So they call around town to other hotels to put me up. They finally find me a room at the University Place Hotel. Fine. "Can I get bus directions?" "Um...Just take anything that goes downtown then find the 17." It's a good thing I am not afraid of public transportation...late at night...in a city I am only somewhat familiar with...with all of my luggage.

I check in at the University Place Hotel...which is where the Vida Vegan Convention is going to be held anyways, so I am kind of excited...Same price as the Inn at the Convention Center, because of the mix up, they made up the difference, but like 10 times as nice. "So, no charge, ma'am. The Inn is taking care of it." "Oh, cool." "So, just check out with us in the morning." "What?" Apparently I have to go back to the Inn tomorrow.

Sheesh.

Dropped off my suitcase in my room. By now it's almost midnight. First night in Portland is a bust. Called the Inn to find out what time I could come back in the morning. "Anytime after 8am." "Are you sure? Because checkout here is 11, and checkout there is 12." "Yes, anytime after 8am."

I walked across the street, got a bottle of wine. Poured myself some. Plopped down on the bed, and passed out before I ever finished the first glass.

Woke up at 7. Took a shower, got dressed, packed up my things, checked out, boarded the train back to the Inn. Got there at 9:45am. "What was your name?" "Joni Newman." "Hmmm...I don't see anything here for you." "What?" I showed him my confirmation letter, blah, blah, blah. 10:15am I get my room key. Made my way up to my room. Dropped off my stuff. (A quick word about this hotel. It's less than half the price of most of the other Hotels in the area. But it is in a great location. The building is really ugly and dirty on the outside. The lobby is a mess. But the room is actually pretty cool. Now that I am settled in, I really like it. It's big, with a little kitchen area. No stove, but microwave, coffee maker, fridge, bar with 2 barstools, and a sink! The train picks up right out front, and it's centrally located to everything. I even have a decent view out the window.)

The phone rings. It's June and Kurt, they are downstairs waiting for me. Thank goodness. They whisk me off to Blossoming Lotus for brunch and all is well with the world. I enjoyed the brunch special which was a special tofu scramble with cashew cheese, home fries and a big old pile of steamed kale. I was a happy girl.

After brunch I decided I was going to have an "alone adventure." I like to spend time alone. Besides, I am going to be here for nine days. I would like to walk about town, pick up a few necessities, and go back to the hotel and get unpacked and settled in.

So I started walking. My target? Food Fight Grocery. I needed to get some stuff to stock my little hotel kitchen for the week. Score. I got snacks, drinks, coconut creamer for my morning cup, a copy of Kittee's Papa Tofu Loves Ethiopian Food and a new "What kind of asshole would eat a lamb?" tote! I also noticed that they were carrying two of my cookbooks. Very cool. Thanks Food Fight.

I walked back to my hotel to drop off my loot. Unpack my suitcase, take a shower, and see what else I could see with the remainder of the night. I decide to go downtown and check out some of the food carts. I am distracted by the Saturday Market, which apparently does it's thing on Sundays too. I wander through aisle after aisle of hippie goodness, grab a coconut boba, some incense, enjoy some street performers, and keep walking.

So sad. Most of the carts are closed by now. I make a note of where they are so I can come back again later in the week, and once again head back to my hotel to make my next plans.

Pizza is what I need for dinner! So I get on the bus and head down to Mississippi Pizza Pub for a vegan pie. While I am waiting I enjoy a fresh fruit cocktail in the lounge, and some live music. Pizza in tow, I head back to my hotel once again. This time for the night. I throw on my jammies, turn on the boobtube, and nosh on my pizza in the middle of the king sized bed.

Not a bad first day.

2 Southern California businesses I support with my consumer dollar

2011-08-14T16:26:00.000-07:00

I've been working a lot lately. And I have to commute pretty far, so I really appreciate every dollar I earn. So it's that much more important to me where I spend my dollars. I want to make sure that I am supporting companies that have a passion and a goal to not only sell a cool, useful, or tasty product, but to make the world a better place in the process. I also want to try to support local business whenever possible, so I am excited to pimp out these 2 local SoCal upstarts, who do just that.

Sugar Beets Bakery, in Chino, is a gluten free vegan bakery that is outta this world. Gina is a master in the kitchen and bakes up gf goodies that are so moist and gooey and delicious you would never guess they were wheat free. She has recently opened up her doors for walk in business on Thursdays an Sundays. I was there this morning and got 2 boxes full of ahhhh-mazing goodies. Donuts, cookies, cupcakes and brownies to be exact. (I foresee many extra miles to be run this week to make up for it, too!) Visit her website for hours, menus, and more information.

Arm the Animals, out of Long Beach is a T-shirt company with a simple mission. Provide financial support to struggling no-kill animal shelters. The shirts are really cute too. Lots of colors and fun designs that make a statement. Check out their website for more info or to check out where they'll be setting up shop next.

Veggie Awards!

2011-08-08T13:36:00.000-07:00

Celine and I have been nominated for a Veggie Award in the Favorite Cookbook Author category! It is such an honor to be nominated, but could you imagine if we actually won?

The coolest thing is, if you vote, you could win too! So click on the vote button below, and vote for us!

It's County Fair Season!

2011-07-26T14:59:00.000-07:00

And that means, it's time to get some deep fried deliciousness. Thank goodness for Hearty Vegan Meals for Monster Appetites because that book is full of deep fried goodness. But nothing says county fair like funnel cake, so here is recipe straight from the book with a simple and fun recipe for some home made and VEGAN funnel cake!

These are easier than you might think to whip up in less than 20 minutes! Unless you have mad skills with a real funnel, I suggest you use a plastic bag, and snipping the corner off. A deep fat fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.

oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling
jam, optional

Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and jam, and serve.

Yield: 4 (4-inch, or 10 cm) funnel cakes

Also, I am reaching out for help. If you are any of the following people can you please send me an email with your snail mail address so I can send you your prizes from the last 2 giveaways?

KATHARINA H. (A free copy of Hearty Vegan Meals for Monster Appetites)
CELYN (A free copy of Hearty Vegan Meals for Monster Appetites)
DJ (A free copy of The Best Veggie Burgers on the Planet and a t-shirt)
SARAH (A free copy of The Best Veggie Burgers on the Planet and a t-shirt)

Hearty Vegan Meals for Monster Appetites, French Toast, and a GIVEAWAY!

2011-07-06T13:11:00.000-07:00

Hearty Vegan Meals for Monster Appetites...It's out! Yeah, I know...already? I could hardly believe it myself! But it's true, and this hefty tome full of lip smacking, belly filling, home-style recipes, guaranteed to keep everyone (even the meat eaters) fantastically full, is now available through all the regular channels, like Amazon, Barnes and Noble, and of course, my favorite, HERBIVORE!

A little bit about this book...besides the fact that Celine has totally outdone herself with some of the most amazing photos you'll ever see...it's totally full of comfort foods. Lots of deep fried deliciousness, lots of heavy sauces, lots of foods you might find yourself noshing on at a state fair. We've never claimed that this was a health food book, only that it is full of cruelty free recipes that are sure to please even the pickiest of carnivores. This is the book you can turn to when you are cooking for your in-laws for the first time to prove that you aren't starving your spouse by feeding them only twigs and berries. This is the book you can turn to when you are craving that doughnut, and aren't anywhere near Voodoo! This is the book you can turn to when you want a vegan version some crazy fast food concoction (read: the KFC Double Down). You know, the stuff you know you shouldn't, couldn't, or wouldn't eat everyday, but know that it's important to indulge every now and again.

And because I know times are tough...how about I give a couple away? Just leave a comment letting me know what your favorite pig-out food is, and I will pick out 2 at random on Saturday night (July 9, 2011 at 9 pm PST) to send a free copy. (YES, I will ship internationally. I only ask that those of you who enter the giveaway, please check back to see if you have won, because otherwise I have no way of getting in touch with you to send you your book!)

CONTEST NOW OVER! CONGRATS TO THE WINNERS:
#47 that would be fries. Although i'm very into choclate cake at the moment. By Katharina H. on 7/7/11
and#12 Oh, this is weird: in theory, I always want scalloped potatoes, and then I make them and don't love them so much. I think this would change if I had your cookbook and the scalloped potato pie which I am dying to try. Until then, the other thing I really love to pig out on is tacos! By celyn on 7/6/11

KATHARINA H. and CELYN: Please send me an email to joni@justthefood.com with your snail mail address so I can send you your books!

And just to give you a taste of the hearty goodness you'll find inside, here is a freebie from the book:

The Captains French Toast

As far as actual Cap'n Crunch goes, you do not need the real thing...although it does appear to be vegan, it does contain an insane amount of weird things in the ingredients, so try using a natural variety such as GORILLA MUNCH, if for no other reason then it has such a cool name!

2 cups (72 g) sweet corn cereal such as Cap'n Crunch, crushed into a powder

1/2 cup (62 g) all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup (235 ml) vanilla flavored nondairy milk
6 slices of stale fench bread about 1/2 inch (1.25 cm) thick
3 tablespoons (42 g) nondairy butter for frying

Mix together crushed cereal, flour, baking soda, and baking powder in a shallow dish. Mix in milk to make a thick batter.
Preheat a frying pan on high heat. Melt some butter in the pan, use about 1 tablespoon (14 g) for every 2 slices of french toast.
Coat each piece of bread with the batter. Since the batter is thick, you may need to help to smear it on the bread with your fingers.
Pan fry for about 2 minutes per side, or until golden and crispy.
Serve hot with pure maple syrup.

Yield: 6 slices

Treehuggers and Seabirds

2011-06-12T12:54:00.000-07:00

Last night I released my inner hippie and spent the evening at the Treehugger's Ball. in Silverado Canyon. It's not often that there are events in my neck of the woods, let alone an event that has a message that I can really get behind! The event is a fundraiser and outreach for the Canyon Land Conservation Fund, an organization dedicated to preserving the last remaining wild lands on the western edge of the Cleveland National Forest in Orange County, California. They also work to protect the wildlife and endangered species native to the area.

The evening was full of music (bluegrass, blues, even a Grateful Dead cover band!), food, guest speakers, and eco-friendly companies spreading the word. One of the highlights was the Seabirds Food Truck. I was super stoked to get my hands on their Beer Battered Avocado Tacos, and a side of sweet potato fries. SO YUMMY!

Seabirds Vegan Foodtruck...the first and possiblky ONLY vegan food truck in the OC.

The featured guest speaker of the evening was Daryl Hannah. And since it was such an intimate event, I was able to meet her (and give her a copy of The Best Veggie Burgers on the Planet!) She is such an awesome woman. So nice, so friendly, and so passionate about what she believes in.

Me and Daryl Hannah at the Treehugger's Ball

Visit Daryl Hannah's website DHlovelife, to view lot's of videos and learn about her passions and activism with regards to all types of eco related issues.

Happy Mother's Day (and congrats to the winners!)

2011-05-08T08:27:00.000-07:00

Happy Mother's Day to all of the moms out there. Keep doing what you do, because we all need great moms!

And congratulations to the winners of the cookbook and Tshirt giveaway Friday night:

#23, Sarah

and #37, DJ

I need your mailing addresses and for you to tell me what color and size tsirts you want! Woo-hoo!

Viva La Revolucion! (a cookbook an t-shirt giveaway)

2011-05-03T10:33:00.000-07:00

I am so excited. I literally started working on this book over 4 years ago. It is very satisfying to actually see it finally make its way into this big bad world. So, I made some t-shirts to celebrate.

Want one? How about a copy of the book? Leave a comment telling me your favorite burger eating memory, and on Friday, May 6, at 7 pm (PST) I will choose 2 winners to receive a free copy of the book, and a t-shirt! Contest now over. Congrats to DJ and Sarah!

By the way, there are lots of colors and styles (both men's and women's) of the t-shirst. Check 'em out HERE!

And of course, if you are interested in The Best Veggie Burgers on the Planet, well then, you can click HERE!

And if you just want a really tasty burger, just keep reading!

Bacon Cheeseburgers

Okay, this delves into the little bit crazy category. But you know what? These babies taste so good and they are extremely hearty and thick, so they hold together very, very well. One really amazing thing about these is that my very-much-not-a-vegetarian husband took a bite and said, and I quote, “You have a winner here!” Oh my gosh, I almost fell over. I also had a few open-minded omni friends over one night and they agreed. The consensus was that they taste almost exactly like a Carl’s Jr. Western Bacon Cheeseburger.

Serving Suggestion: I suggest these be served with a dollop of barbecue sauce and a few onion rings, with some baked beans on the side.

1 cup (100 g) TVP granules
1 scant cup (225 ml) vegetable broth
1/4 cup (25 g) imitation bacon bits, store-bought or homemade (page XX)
1 cup (144 g) vital wheat gluten flour
1/4 teaspoon liquid smoke
1/2 cup (60 g) nutritional yeast
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 cup (64 g) peanut butter
1/4 cup (60 ml) pure maple syrup
1/4 cup (60 ml) vegetable oil
1/4 cup (68 g) barbecue sauce, store-bought or homemade (see below)
Salt and pepper
Oil, for frying (optional)

In a large microwave-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap, and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the broth to a boil, pour over the TVP granules, cover, and let sit for 10 minutes. Let cool.
Add the bacon bits, flour, liquid smoke, nutritional yeast, garlic powder, onion powder, peanut butter, maple syrup, oil, barbecue sauce, and salt and pepper to taste to the bowl. Knead together for at least 5 minutes, then let sit for a few minutes to thicken up.
Form into 4 patties. Refrigerate or freeze until ready to use.
Use your method of choice for cooking: Panfry in oil for 3 to 5 minutes per side over medium high heat, or until a nice crispy crust forms. Or bake them at 350 (180 C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, uncovered, for 30 minutes, flipping half way through. Also, these are very sturdy and hold up just fine on the grill.

Yield: 4 burgers

Imitation Bacon Bits
*Wheat-free
I love a challenge, so when asked about the hydrogenated fats in imitation bacon bits, I started on a quest. I normally don’t buy premade meat analogs anyway, so why not figure out how to make these little bits of bacon-y goodness on my own? Of course, buying a jar of Bac-Os is still the easiest. But, if you are a smidge adventurous, try this.

2 tablespoons (30 ml) liquid smoke
1 scant cup (205 ml) water
1 cup (100 g) TVP granules
1/4 teaspoon salt
A few drops vegan red food coloring (optional)
3 tablespoons (45 ml) canola or other vegetable oil

To a measuring cup, add the liquid smoke, then fill with the water to get 1 cup (235 ml).
In a microwave-safe dish, combine the liquid smoke mixture, TVP granules, salt, and food coloring, if using. Cover tightly with plastic wrap and cook in the microwave oven for 5 to 6 minutes. Alternatively, bring the water to a boil, pour over the TVP granules mixed with the salt, mix in the liquid smoke, and red food coloring if using, cover, and let sit for 10 minutes.
Preheat a frying pan with the oil.
Add the reconstituted TVP to the pan and toss to make sure it all gets coated with oil.
Panfry until desired crispness. Stir often. You don’t necessarily want to brown them, but rather dry them out, about 10 minutes.
Allow to cool completely before transferring to an airtight container. Store in the refrigerator. Should last at least a week, but probably much longer.

Yield: About 1 cup (100 g)

And the winner is...

2011-04-17T20:14:00.000-07:00

#65
JoAnn!

JoAnn said...

"Rice krispie treats!!! Random but deeeelish!"

Congrats JoAnn, I hope you love the book as much as I do! Please send me an email with your mailing address so I can send you your book right away!

Cooking Class & Demo on Monday: Vegan Easter Feast!

2011-04-15T09:04:00.000-07:00

This coming Monday, I will be doing a cooking class and demo at the Whole Foods Market in Torrance, California.

We will be making a Vegan Easter Feast, featuring the wildly popular Seitan En Croute!

Complete 5 course meal to include:
Green Salad with Creamy Vegan Ranch Dressing
Stone Ground Mustard Roasted Brussel Sprouts
Seitan en Croute (Like a Beef Wellington, but VEGAN!)
Piled High Strawberry Pie
...and just for fun, a vegan version of Cadbury's famous Creme Eggs!

For more info & to RSVP CLICK HERE!

Cookbook Giveaway! Quick and Easy Vegan Bake Sale by Carla Kelly

2011-04-12T13:42:00.000-07:00

Well it's that time of year. Spring is not only synonymous with flowers and birds and rainbows and unicorns, but it's also when vegans all over the world join forces to participate in the Worldwide Vegan Bakesale!

So it is the perfect time to arm one of you with a free copy of Carla Kelly's adorable new book Quick & Easy Vegan Bake Sale: More than 150 Delicious Sweet and Savory Vegan Treats Perfect for Sharing

This book is awesome. It's full of both sweet and savory recipes designed specifically for bake sales. I was really excited about the savory recipes. (Check out the Roasted Garlic and Peppercorn Crackers on page 236!) Personally, whenever I bring savory items to a bake sale, they always sell out. Sometimes people want more than just cupcakes and cookies. But don't discount the sweet recipes in this book, because they rock! I really like the Carrot and Pineapple Scones (page 77) and the Orange Chocolate Chip Cookies (page 130). In addition to the great recipes, the book also has a great intro to baking and a chapter on holding the perfect vegan bakesale!

Leave a comment telling me your favorite treat to make (or buy!) for a bakesale, and on Sunday, April 17th at 7pm (PST) I will choose a winner to receive a copy of this awesome book. Yes, I will ship internationally. Giveaway now over. Congrats to JoAnn #65!

Hold on to your buns...The burger revolution has begun!

2011-03-23T11:54:00.000-07:00

Yesterday, I came home to a package from FedEx. Always excited to get packages, I hurriedly ripped it open. Inside? The advance copy of The Best Veggie Burgers on the Planet (formerly known as Just the Burgers: 101 Ho'made Veggie Burgers) and, man, it is so darned cute I can hardly stand it. Ignore the picture on Amazon, because there is a brand spankin new cover:

Also, this book is full of vibrant full color photos taken by the amazing and talented (not to mention all around kick ass vegan and close friend) Celine Steen.

And, since I am still trying to follow the ETL plan at least 80% of the time, here is a burger that (other than the added salt) follows the guidelines:

Jamaican Jerk Burger (just wait until you see Celine's picture in the book!)

Spicy, spicy, spicy! Yet, strangely sweet. Traditional "Jerk" needs Scotch Bonnet peppers. These are a bit hard to find, and EXTREMELY HOT! If you cannot find, or do not want to find , Scotch Bonnets, you can reduce the heat a tad by using habaneros, or even more by using jalapenos. But, even with jalapenos, these will be spicy. This Jerk Sauce can also be used to rub onto tofu or tempeh before baking or grilling.

Serving Suggestion
Serve on a soft bun with a schmear of mayo, topped with a grilled pineapple (or baked with the pineapple on top) and topped with Pineapple Orange Pomegranate Relish. (Recipe Below.)

For Jerk Sauce
Ingredients
2 bunches (5 ounces, or 140 g) scallions, whites and light green parts only
1/4 cup (32 g) ground allspice
1/4 cup (60 ml) pineapple juice (from the can; see below)
8 cloves garlic
6 to 8 Scotch bonnet chiles, seeded and cored
1 tablespoon (8 g) ground thyme
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

For the Burgers
Ingredients
24 oz (680 g) seitan, roughly chopped
1 medium white onion, roughly chopped
1 recipe jerk sauce (above)
8 pineapple rings, reserving the juice if using canned

To make the jerk sauce: Place all the ingredients in a food processor and process until a paste forms. Transfer to a large bowl.

To make the burgers: Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a silicone baking mat.
In a food processor, combine the seitan and onion and process until crumbly.
Add to the jerk sauce paste and knead to combine.
Form into 8 patties and place on the prepared baking sheet.
Place a pineapple ring on top of each patty before baking, if desired.
Bake, uncovered, for 45 minutes, until firm and browned.

Yield: 2 cups (470 ml) sauce, 8 burgers

Pineapple Orange Pomegranate Relish
Not ETL approved, but very tasty! This relish adds a tropical touch to anything you top it with.

Ingredients (makes about 3 cups)
1 cup (235 ml) pineapple juice
1/2 cup (120 ml) orange juice
1/4 cup (60 ml) olive oil
1 cup (181 g) crushed pineapple
1 cup (135 g) pomegranate seeds
1/2 cup (50 g) green onions, finely chopped
Salt and Pepper to taste

Directions
Bring pineapple juice, orange juice, olive oil and crushed pineapple to a boil. Reduce to a simmer and simmer for 2o minutes. Remove from heat. Stir in pomegranate seeds, green onions and add salt and pepper to taste. Refrigerate until ready to use.

Curry Pita Pizza

2011-02-27T09:27:00.000-08:00

This here pizza was full of flavor and managed to abide by the ETL rules.
The following was spread onto a whole grain pita, then topped with dried figs and red bell peppers. Then I baked it at 400 degrees F for about 15 minutres.

Cashew Curry Sauce (sorry for the lack of specific measures)
soaked raw cashews
a small amount of silken tofu
curry powder, to taste
a little bit of unsweetened soy milk to thin it out
Directions: Blend until smooth

Carmelized Onion Marmalade
2 yellow onions, cut into thin rings
1/2 cup low sodium vegetable broth
2 tablespoons balsamic vinegar
Directions: In a hot skillet, add onions and vegetable broth. Cover and cook until very soft. About 20 minutes. Add balsamic vinegar, toss to coat, reduce heat to low, uncover and cook until almost all of the liquid is absorbed, and mass of "slimy" onions is left.

I also really like to eat my salads right on top of my pizza, so after the pizza was cooked, I topped it with a romaine salad topped with pine nuts and the Green Goddess Dressing from Isa's Appetite for Reduction. I made the dressing sans the salt, and it is still really, really yummy.

Pizza topped with salad:

Finally getting the hang of cooking this way!

2011-02-24T20:28:00.000-08:00

So week one was a week of experimenting and trying out new methods of cooking, and I am really getting the hang of it! Now I am starting to feel confident enough to start making some new dishes.

Earlier this week we had a great rice dish for dinner. I didn't write down the recipe, but I am pretty sure I remember everthing I put in it.

Mediterranean Brown Rice
Makes 2 main dishes

Ingredients:
About 2 cups of cooked brown rice
1 bunch of asparagus, trimmed and cut into 2 inch pieces
About 4 sundried tomatoes (NOT packed in oil), chopped
About 1 tablespoon of minced garlic
About 1/2 cup of low sodium vegetable broth (or water)
About 2 big handfulls of spinach
The juice of 1 lemon
About 10 leaves of fresh basil, chiffonade
Fresh cracked black pepper to taste
A sprinkling of pine nuts

Directions:
Prepare rice and set aside.
In a shallow pan add asparagus, sundried tomatoes, garlic, and vegetable broth. Bring to a simmer over medium heat until asparagus is bright green and tender.
Add in spinach and toss to wilt.
Remove from heat.
Toss with rice.
Squeeze in lemon juice, toss to coat.
Add basil chiffonade, toss again.
Add pepper to taste, and garnish with pine nuts.

Eating for my health...

2011-02-16T17:21:00.000-08:00

What I have learned is that it is all too easy to fall into the belief that "if it's vegan it must be healthy." Four cookbooks and countless pounds later, I need to drop more than a few.

I've gone on "diets" before, but this time I am trying something new. I am also bringing my husband along for the ride! I am currently on my 3rd day of my 28 day challenge. Following the kickoff, I will work through the four phases of Eat for Health by Dr. Joel Fuhrman.

This is a radical way of eating for me. NO OIL! NO ADDED SUGARS!! NO ADDED SALT!!! I thought it would be easy. I mean, almost all of the recipes are vegan anyways, right? Well, geez, I am having a terrible time with this. My husband and I have decided to give ourselves one cheat day per week, so that it keeps us motivated to stay on track the rest of the week.

I am playing with the guidelines, and will post any delicious recipes I come up with...but so far, it's been pretty boring meals...oatmeal, soup, grains, broccoli...all of which I need not take a picture of. That's not to say the recipes in the book are boring, just what we have made so far has been. There actually looks like there are some pretty yummy foods, I am sure I will adore.

My goal, to appreciate food for its nourishment more than for its pleasure, that way when I do indulge on occasion, well, I will enjoy and savor it that much more!

If you are interested in tring this out yourself, visit http://www.eatrightamerica.com/ for more information.

Game Time! Toffalo Hot Wings

2011-02-06T08:22:00.000-08:00

No money bets this year, but my husband and I have our own pool for house chores, back rubs, and other unmentionables. Ha!

A small affair today. Just us, my sister and my nephew, so we won't be making anything major. BUT we will be making wings! Toffalo Hot Wings to be exact. This recipe is from The Complete Guide to Vegan Food Substitutions, now available from Herbivore!

Serve with Cool Ranch Dipping Sauce (below) and a few stalks of celery for an even more realistic experience.

A deep fat fryer comes in handy here, but if you don't have one, a pot with oil heated to 350°F (180°C) will do just fine.

INGREDIENTS:
16 "finger" sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh, or gardein strips)

For the batter:
1 cup all purpose flour
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying

For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste

For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

DIRECTIONS:
To make the wings, Cut your tofu (or seitan, or tempeh, or gardein strips) into 16 "chicken finger" sized pieces.
Set up a breading station. In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one "wing" by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 minute.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.
To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.
To make the Cool Ranch Dressing, mix all ingredients together until well incorporated.
Store dressing in an airtight container for up to two weeks in the refrigerator.
Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dressing

Tasty and easy. Vegan convenience foods.

2011-02-05T19:38:00.000-08:00

Yep, even I rely on these easy ready made (or almost ready made) convenience foods, because, honestly, after a long day at work, sometimes I just don't feel like cooking from scratch.

Here are two of my new favorites: Gardein Beef Strips and Nacho Mom's Queso. I got these at Whole Foods in Laguna Beach. The Queso was really affordable. Only $4 something for a pretty decent size jar. The Gardein isn't really cheap at all. About $10 a pound from the prepared foods department. I haven't seen the strips packaged yet, so I get them from the deli department.

Here are the Strips prepared in a "beef" and broccoli bowl:

The strips are very eerily realistic. Stringy like real beef. So, if that is a turn off to you, well, then you won't like them. BUT if you are trying to win over some omnis, well then, add these strips to a stir fry or bowl or fajitas, and dare them to even notice.

Here's the Queso on, well, Nachos of course!

The Queso comes in two flavors; original and fire roasted. I like them both. The crazy thing about this stuff is how low in calories it is. AND fat free to boot! 10 calories per serving, means you could gorge yourself on the entire jar for only 160 calories! WOOT! Try to say that about traditional queso. This is almost diet food. HA!

I will post later about my Toffalo Wings I plan on making for tomorrow's big game. YUM! I'm not really into footbal, but I do enjoy the commercials.

Cooking Class and Book Signing on Thursday

2011-01-11T08:52:00.000-08:00

I will be in Long Beach at the Whole Foods Market on Thursday, Janurary 13, from 6-8pm.
Stop by and see me, it's FREE!

I will be answering questions about the new book, The Complete Guide to Vegan Food Substitutions, and cooking up a few recipes to share.

Of course, books will be available for purchase, and if you'd like, I'd be happy to sign it.

Visit the Whole Foods Facebook Events page for more info.

Here's some pictures of recipes from the book to whet your appetite:

Thanks for being so patient!

2010-12-30T17:39:00.000-08:00

...and the winners are: (winners chosen at random using the random number generator on random.org)

#3
Brandy
"I love mine baked then topped with margarine and seasalt and fresh cracked black pepper...hands down my fave starchy food! Yum! The po boy looks so good! Def gonna make for my family!"

and

#33
makinglifeahappytime
"Because I've had them SO recently and I LOVE them, I'd say sweet potato chips! OMG. Well... maybe not more than Susan's Sweet Potato Casserole (from fatfreevegan.com) OMG sweet potato bliss! :)"

I am making the best attempts to email you, but if you see this first, email me! joni at justthefood dot com with your snail mail address so I can ship out your bookie books as soon as possible!

The Christmas that almost wasn't...

2010-12-26T11:18:00.000-08:00

Happy day after Christmas everyone! I hope you and all of yours had a relaxing, fun, and food-filled, cruelty free holiday. For those of you living in flood and weather stricken areas, my heart and thoughts go out to you. I hope you are safe and not too much damage was done.

Here in Orange County, California, we are just not used to this kind of weather. And in the area where I live, well, the ground just couldn't take any more rain!

Thanks to the hard work and determination of the firefighters, neighbors, volunteers, family, and friends, the majority of the damage in my neighborhood was relegated to the roads. A few houses and cars didn't fare as well, but as far as I know, no person or pet was seriously injured.

This is the road/bridge out of town near my house. 4 hikers went missing, but they were found, cold and wet, but okay on Tuesday morning.

Wednesday...same road. I have seen a few news stories that state 2 persons were killed on the roads during this storm. My heart goes out to the families of those that lost loved ones.

At the entrance to the road into my neighborhood...the mud pile was over 6 feet high! Thanks to the quick hardwork of the county, the bulldozers were able to clear a path out (and in!) even though I was too scared to drive through. I opted to park down the way at the elementary school and hike home through the mud.

This is a picture from Downtown Laguna Beach, across the street from where I work. This water was pouring over the street into our parking lot. I've never seen anything like it.

Most of the roads in and out of my house, and to my work have been closed for most of the week. Turning my normally 45 minute commute into a 2 to 3 hour ordeal in each direction.

Add in the fact that the electricity would go in and out every couple of hours during the whole week, and well you can probably imagine that I didn't get to do much of my holiday baking or cooking this year.

Thankfully, we were able to head out of town and spend Christmas Eve and Christmas Day with our families and forget about the mess for awhile.

Maybe New Year's will be dryer...

Sweet Potato Po'Boys (and a holiday giveaway!)

2010-12-19T16:04:00.000-08:00

Less than a week until Christmas!?! Oh my gosh. I am not even halfway there...not even a quarter way there.

So before I get all caught up in the rush of it all, let me give my present to you...a new recipe featuring my favorite tuber, the sweet potato! And if you leave a comment (here on the blog, not on facebook or twitter) telling me your favorite way to prepare sweet potatoes, I will pick 2 of you at random, Wednesday night at 8pm, Due to weather related issues, the giveaway has been extended, and I will do the drawing on Wednesday December 29 at 8pm, to receive a copy of ~~Celine~~ ~~and my brand spankin' new book~~ ~~The Complete Guide to Vegan Food Substitutions~~. CONTEST NOW OVER

Okay, to the food:

Sweet Potato Po'Boys
If I ever opened a lunch truck or diner, it would be made up solely of gourmet sandwiches and a variety of macaroni salads. This sandwich would definitely be on the menu. Not a traditional Po’ Boy by any sense of the word, it is inspired by the fried seafood sandwiches made famous in Louisiana. Now a true Po’ Boy would be a foot long, so these ones are considered “shorties” and if you decide to use the highly recommended pile of Sweet Peppercorn Coleslaw, well then you can consider your Po’ Boy “dressed.”

As always, a deep fryer works best here, but if you don’t have one, a pot filled with about 1 inch (2.5 cm) of oil will work just fine.

For the Sweet Potatoes:
1 large sweet potato
1/2 cup (120 ml) plain soymilk or other nondairy milk
1/2 cup (62 g) all-purpose flour
1/2 cup (14 g) cornflakes, crushed
1 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper

For the Fennel Marmalade:
2 tablespoons (30 ml) olive oil
1 bulb fennel, sliced in a thin julienne (reserve the leaves for later use)
2 cloves garlic, thinly sliced
2 shallots, thinly sliced
pinch salt
2 tablespoons (42 g) agave nectar

For the Aioli:
1/3 cup (75 g) vegan mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon (2 g) chopped fennel leaves (reserved from the bulb above)
1 teaspoon minced garlic

Vegetable oil for frying
4 (6-inch, 15 cm) french rolls
1 recipe Sweet Peppercorn Coleslaw, below, optional, but highly reccommended
Preheat your oven to 400°F (200°C, or gas mark 6).
To make the sweet potatoes: Slice the sweet potato into thin rounds, about 1/4 inch (6 mm) thick. You can peel your potatoes if you choose, but we like ours with the skin on!

Place the potatoes in a single layer on a baking sheet lined with parchment or a silicone baking mat.
Bake for 20 minutes. Remove from oven and allow to cool.
To make the Fennel Marmalade: While potatoes are cooking, add olive oil to a pan and heat over low heat. Add fennel, garlic, shallots, and a pinch of salt.
Slowly cook until very soft and tender, and just beginning to caramelize, About 15 minutes, stirring occasionaly.
Add in agave and toss to coat. Crank up the heat and cook about 5 more minutes, stirring constantly, until caramelized, sticky, and browned. Remove from heat and set aside.

To make the aioli: Whisk ingredients together. Keep refrigerated until ready to use.

Finish the sweet potatoes: Preheat your oil to 350°F (180°C). Place milk in a shallow dish. Add flour, cornflakes, Old Bay, and cayenne to a resealable plastic bag and shake to combine. Dip one round into the milk to coat and then add it to the bag. Repeat until you have about 5 rounds in the bag. Shake to coat the potatoes with the flour mixture. Carefully add to the coated potatoes to the hot oil and cook for about 2 to 3 minutes, flipping half way through, until golden and crispy. Transfer to a plate lined with paper towels to absorb excess oil. Repeat until all potatoes are fried.

Assemble the Po’ Boys: Spread a layer of aioli on each half of the french roll. Pile 1/4 of the sweet potatoes on the bottom half of the roll, and top with 1/4 of the Fennel Marmalade, add a heaping pile of the Sweet Peppercorn Coleslaw, if using. Serve immediately.

Yield: 4 Po’ Boys

Sweet Peppercorn Coleslaw
*Gluten Free

*Quick and Easy
This coleslaw is a great side dish on it’s own, but it really takes the Sweet Potato Po’ Boys to a whole new level. You can make this ahead of time, but if you do, keep the dressing separate and toss together just before serving.

For the slaw:
1/2 head of green cabbage, shredded
1 1/2 cups (162 g) shredded carrots
1/2 cup (80 g) raisins or dried cranberries, optional

For the peppercorn dressing:
1/2 cup (120 ml) plain soymilk
2 tablespoons (30 ml) lemon juice
1/2 cup (112 g) vegan mayonnaise
1 tablespoon black peppercorns, coursely ground or cracked
1 tablespoon (2 g) fresh chopped fennel leaf
1 tablespoon (13 g) sugar
salt to taste

To make the slaw: Toss together the ingredients in a large mixing bowl.
To make the dressing: Add soymilk to a small mixing bowl. Stir in lemon juice and allow to sit for a few minutes. It will curdle and become like buttermilk.
Whisk in the remaining ingredients.
Toss dressing with the slaw and serve immediately.

Yield: 8 servings

FOUND: A Mo Betta Chedda!

2010-12-05T12:23:00.000-08:00

After much investigation, some tasty (and some quite disgusting) I am finally ready to post my results for the best tasting vegan cheddar alternative.

Here are the contestants.

I tested each cheddar in 3 categories.

Cold, as is, right out of the package, on a cracker.
(I was lucky enough to have a helper test this one. Dominic, my 10 year old nephew offers his "kid tested" review below!)

Meltability and stretch, on pizza.

Mixability and creaminess, in macaroni and cheese.

Each cheese was scored on taste compared to "real" cheddar, creaminess, and overall taste and texture, and I also gave info on availability and cost. Scores were based on a scale of 1 to 5, 5 being the best.

The results: (Click on the image to take you to Flickr wher you can make it larger and easier to read!)

In addition to the results above, I will add that I most commonly buy Daiya, Wayfare, and Sheese. Once testing was over, I threw away the Vegan Rella, Rice Vegan and Soy Vegan. I would never, ever, ever buy those again. I'd rather just go without, or make my own from scratch.

And to be fair, the best mac and cheese (using fake cheese) was made last night using the leftover Daiya, Teese, Sheese, Vegan Gourmet, plus Tofutti Sour Cream, Tofutti Cream Cheese, Silk Creamer, and Earth Balance. I know, ridiculous. I did it in the name of research.

I would also like to add, as I did before, that I was only testing CHEDDAR flavors, and, in my opinion, the best imitation cheeses out there are not cheddar replacers...Dr. Cow (any flavor), Sheese Blue Cheese, Wayfare Hickory Smoked Spread, and any of the nut based home made cheeses out there blow all of these out of the water!

A Winner!

2010-12-05T09:19:00.000-08:00

And the winner is...LAZYSMURF! I sent you an email, so send me your addy and I will send you your book!

I've been a bad MoFo'er

2010-11-30T11:09:00.000-08:00

So, on this last day of Mofo I plan to play catch up. Starting with Finger Limes and a giveaway! These limes just arrived at work last week and I was so excited to bring some home and play with them. And play is about all I did. Other than adding these to a cocktail, or squeezing a tad of the caviar like insides onto a sweet biscuit, or even using them in some kind of mock sushi, I can't really think of anything to do with them, and at $45 a pound, it would be pretty expensive to use them in any sort of large quantity.

(picture borrowed from HERE)

But don't get me wrong...these little fellas are quite tasty. The fruit is quite small. It's about 2 inches long and about the size of a dime around. The insides really do look like caviar, but each of those little balls is full of delicious sweet and sour lime juice, and there are what seem to be thousands in each lime.

Maybe you all can help me think of something to use them in? Leave a comment (only on the blog please, not on Facebook!) with an idea of how you might use these in a recipe or as a garnish. (Keep it vegan please, as I don't want anyone posting ways to use these with seafood...I AM NOT INTERESTED!)

~~I will pick one random commenter to receive a copy of~~ ~~The Complete Guide to Vegan Food Substitutions~~, as soon as I get my hands on one to send! Rumor has it that some have started shipping, although the official release date isn't until January. I will pick a winner on Saturday Night (12-4-2010) at 10pm PST. Yes, I will ship internationally! CONTEST OVER!!!

The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite

The obligatory "What I'm making for Thanksgiving dinner" post

2010-11-23T21:11:00.000-08:00

I cannot believe that tomorrow is the day before Thanksgivng. I have been working so much lately helping everyone else get ready for Thanksgiving, that I really haven't had any time at all to prepare for my own!

So, as I previously mentioned, I am working Thanksgiving morning, so I will need to do all of my cooking tomorrow night. Knowing that tomorrow will be a horribly long and strenuous day at work, I am going to go simple, yet traditional. There are only 4 vegans at dinner this year, so I don't need to go overboard, and even I have come to admit, that it is okay to buy some things from the store...

The Menu:
*Seitan en Croute

*Cheesy Herb and Garlic Mashed Potatoes (Made super easy by jazzing up some instant potato flakes!)
*Garlic and Mustard Roasted Brussel Sprouts (RECIPE BELOW, from 500 Vegan Recipes)
*Bread Stuffing (Stale bread cubes baked with The leftover Sippity Soup from the other night, with dried cranberries and rosemary added, and the beans and broccoli fished out.)
*Storebought Vegan Mushroom Gravy from Whole Foods Market
*Storebought Vegan Cranberry Sauce from Whole Foods Market
*And for dessert...Pumpkin Cheesecake Pie

Garlic and Mustard Roasted Brussel Sprouts
Sorry I don't have a picture of these cooked...you'll just have to trust me on this!

I just bought mine on the stalk today. Less than $3 for the whole stalk!

*Gluten Free
*Soy Free
Even if you don't care for brussel sprouts, give these a try. The marinade is so flavorful you will totally forget you are eating this high protein, high fiber, calcium rich, mini cabbage!

1 pound (454 g) brussel sprouts
1/4 cup (60 ml) extra-virgin olive oil
1/4 cup (84 g) agave nectar
2 tablespoons (30 g) prepared stone ground mustard
2 tablespoons (30 g) minced garlic
Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a rimmed baking sheet lined with parchment or aluminum foil.
In a mixing bowl, whisk together olive oil, agave, mustard and garlic.
Toss in brussel sprouts to coat.
Spread evenly on baking sheet in a single layer.
Bake, uncovered, for 30 minutes, until tender.

Yield: 4 servings

Peanut Butter Cinnamon Rolls with Maple Icing

2010-11-21T18:41:00.000-08:00

Cinnamon rolls are good, sure. But Peanut butter cinnamon rolls, topped with a gooey maple cream cheese icing, whoa!

For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons (24 g) sugar
1 1/2 teaspoons (1/4 ounce, 7 g) active dry yeast
2 cups (250 g) all purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup (64 g) creamy no stir peanut butter
1 teaspoon pure vanilla extract
1/2 teaspoon oil

For the filling:
1/4 cup (56 g) nondairy butter
2 tablespoon (32 g) creamy no stir peanut butter
1 cup (220 g) firmly packed brown sugar
1/2 teaspoon ground cinnamon

For the icing:
8 ounces (227 g) nondairy cream cheese
3 tablespoons (45 ml) maple syrup
3 cups (360 g) powdered sugar, sifted

Combine water with sugar in a microwave-safe dish. Heat until lukewarm, about 30 seconds. Stir in yeast and let sit a few minutes until bubbles appear, to ensure the yeast is active.

In a large bowl, combine flour, cinnamon and salt.

Add peanut butter and vanilla to yeast mixture.

Stir yeast mixture into dry, mixing until combined,

Lightly flour the counter, place dough onto counter and start kneading. If dough is too dry, add a smidge more water as needed. If it is too wet, add a smidge more flour as needed. Knead for 8 minutes, until the dough is smooth and pliable.

Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, until the dough forms a ball.

Lightly coat a large bowl with 1/2 teaspoon of oil. Place dough in bowl and gently roll and turn dough to coat with oil. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Gently deflate dough and place on a lightly floured surface.

Knead for an additional 3 to 5 minutes.

Preheat oven to 350°F (180°C, or gas mark 4).

Line a baking sheet with parchment or a silicone baking mat.

On a well floured surface, roll dough out into a rectangle about 12-inches x 16-inches (30 cm x 40 cm).

Prepare the filling by mashing together butter, peanut butter, brown sugar and cinnamon using your hands to make a well incorporated paste.

Spread the filling in an even layer across the dough.

Starting at the short end of the rectangle, roll up the dough tightly.

Using a sharp knife, cut the rolled up dough into 12 equal cinnamon rolls.

Place on baking sheet, equally spaced from each other.

Allow to sit for about 20 minutes before baking.

Bake for 16 to 18 minutes, or until golden brown.

While cinnamon rolls are baking, prepare the icing.

Beat together cream cheese and maple syrup.

Slowly beat in powdered sugar, 1 cup at a time.

Once cinnamon rolls are done, allow to cool for a few minutes before topping with icing.

Serve warm.

Yield: 1 dozen cinnamon rolls

Sippity, Sippity, Soup, Soup

2010-11-17T19:54:00.000-08:00

A little bit of olive oil, a whole bag of onions (roughly chopped), a can of white beans, a can of chickpeas, a half a bag of frozen broccoli florets, a head of garlic (minced), dried cilantro, red chile flakes, veggie broth powder, water, a touch of agave, a bit of lemon juice, and sea salt.

That's what's in my big ole pot of soup. No measuring, just throwing it in there. It shall keep me warm and cozy for at least a week.

PS
My quest for a Mo Betta Chedda is well underway. I have charts and notes and strategies and stuff, but man, that's a lot of flippin cheese! I hope I can finish before the end of 'Mofo.

Who woulda thunk?

2010-11-15T19:48:00.000-08:00

So my copy of Melisser's new book, The Vegan Girl's Guide to Life, arrived a few days ago. Of course, I spent the afternoon reading it, pretty much cover to cover.

First off, the book is adorable, which makes flipping through the pages (that happen to be thick and glossy and full of color on every page!) so much fun. Secondly, Melisser does an awesome job of highlighting vegans from all over the world, from every walk of life. It is so interesting to read their stories!

But, don't think that this book is for beginners only, either. Vegans of every level will learn a thing or two from this book. For example, we all do our best to check the ingredients of our foods, and our beauty products, right? Of course we do. We check to make sure our shampoo, our make-up, our toothpaste, our hair dye, even our shaving cream is vegan and wasn't tested on animals. I do too, but I never would have thought to check the actual RAZORS! Melisser has schooled me in my bad shaving ways, and I will no longer buy razors with those little moisturizing strips...becuase guess what? They're not vegan!

I wholeheartedly recommend this book. There are tips for just about everything a vegan girl does in her daily life! Not to mention DIY crafts, beauty hints, recipes, and cute little drawings by Michelle Cavigliano.

Nephews, Husbands, and Amusement Parks

2010-11-13T23:00:00.000-08:00

I have been out numbered by boys! My 10 year old nephew is staying with us this weekend and he and my husband have turned our tiny little home into a skateboard, cartoon, video game, burpin' and fartin' clubhouse.

"We need to get out of the house!"

Off to Knott's Berry Farm it is...for those of you who don't already know, it's way cheaper after 4pm. I hadn't been in almost 10 years, and things have changed. Not as charming as the "berry farm" used to be. Chain restaraunts (Panda Express, Johnny Rockets, Pinks) have infiltrated the once old fashioned family vibe, and even old "Ghost Town" was less, well, ghost-y.

Gone was the old Soap Box Derby, Greased Lightning, and Kingdom of the Dinosaurs. No more Parachutes or Haunted Shack. Even Sad Eyed Joe (the lonely cell mate stuck in Ghost Town Jail) wasn't talking! Instead, big shiny roller coasters that seemed a little too crazy for a 10 year old, and honestly even me and Dan, have taken their place. So we settled on a few of the classics, The Log Ride, Montezuma's Revenge, Big Foot Rapids, tried a few new ones, Boomerang, and Ghost Rider (I skipped that one), then headed for some amusement park grub.

If there's one thing Knott's has always been known for, it's the funnel cake. At least they still have that. Unfortunately for me, it's not vegan. I settled on a giant dill pickle and a Boysenberry Punch. But that funnel cake, oh how I miss it.

Fear no more! From the upcoming Heart Vegan, Funnel Cake!

*Quick and easy
These are easier than you might think to whip up in less than 20 minutes! Unless you have mad skills with a real funnel, I suggest you use a plastic bag, and snipping the corner off. A deep fat fryer works well here, but if you don’t have one, a pot filled with about 3 inches (7.5 cm) of oil will do the trick nicely.

oil for frying
1 1/4 cups (156 g) all-purpose flour
2 tablespoons (25 g) sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (235 ml) soymilk
1 teaspoon pure vanilla extract
powdered sugar for sprinkling

Preheat oil to 350°F (180°C).
While oil is heating whisk together remaining ingredients until smooth in a medium mixing bowl. It should be the consistency of a thin pancake batter. Transfer batter to a resealable plastic bag.
Snip a corner of the plastic bag and quickly swirl about 1/4 of the batter into the oil.
Allow to fry for about 1 to 2 minutes then carefully flip using a slotted spoon.
Continue to fry another 1 to 2 minutes until golden and crispy.
Carefully transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining batter.
While stil warm, sprinkle with powdered sugar and serve.

Yield: 4 (4-inch, or 10 cm) funnel cakes

What Up MoFos?

2010-11-12T22:36:00.000-08:00

I have a terrible toothache, so I am trying to soothe the pain with a strong mix of Kahlua and Silk Nog, but the cold is only making it worse! At least I can get Silk Nog from now until Christmas, right?

Before going any further, I need to announce the winner of the 2fer! I used an online Random Number generator to pick the winner. Out of 119 entries, both on the blog and on facebook, placed in order of time received, and the winner was #95!

Congratulations Heather! You win! Send me an email at joni at justthefood.com with your mailing address so I can send you your books!

It is now 2 weeks away from Thanksgiving. I haven't even begun to plan my menu. My family now proudly sports 5 real live vegans, so I am excited to cook for them all, but at the same time, I am working Thanksgiving morning, so I have to plan on cooking the night before, so I need to make dishes that not only taste good, but do well in the fridge overnight and heat up well. I'm thinking I might go ultra traditional this year with a standard bread stuffing, mashed potatoes, gravy, some sort of green bean dish, and for the center of plate option, the Seitan en Croute from 500 Vegan Recipes which I am reposting here for your viewing (and possibly cooking) pleasure! For dessert, I will probably make a pumpkin cheesecake with a chocolate cookie crust and carmelized pecan topping (kind of a conglomerate of a bunch of your suggestions!)

Seitan en Croûte
A juicy, savory seitan wrapped in a flaky pastry crust… Need I say more?

Inside Shot:

The Recipe:
2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
1 teaspoon dried parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup (235 ml) beef flavored vegetable broth (or plain veggie broth)
1/2 cup (120 ml) extra-virgin olive oil
1/4 cup (60 ml) soy sauce or tamari
3 tablespoons (50 g) tomato paste
1 tablespoon (45 g) prepared stone ground mustard
2 teaspoons liquid smoke
2 sheets vegan frozen puff pastry

Preheat oven to 350°F (180°C, or gas mark 4).
Have ready a baking sheet lined with parchment or a silicone baking mat such as Silpat.
In a large mixing bowl, mix together, gluten flour, wheat flour, nutritional yeast, parsley, paprika, garlic powder, and pepper.
In a separate bowl, mix together broth, oil, soy sauce, tomato paste, mustard, and liquid smoke.
Add wet to dry and knead together until well incorporated and until moist dough forms.
Let rest 20 minutes.
Thaw puff pastry according to package instructions.
Form into a loaf (similar to a meat loaf shape) and place in the center of the baking sheet.
Bake, uncovered, for 35 minutes. Remove from oven and let cool slightly.
Increase the oven temperature to 375°F (190°C, or gas mark 5).
Cover the loaf entirely with one of the pastry sheets, tucking the edges underneath the loaf.
Slice the other sheet into 10 even strips for weaving. Weave the strips, on the diagonal across the top of the loaf. Tuck loose ends under the loaf.
Sprinkle a little paprika and parsley on top for color.
Return to the oven and bake an additional 20 to 25 minutes, or until pastry is fluffy and golden brown.
Allow to rest about 15 minutes before serving.

Yield: About 8 servings

Mo Betta Chedda

2010-11-09T18:50:00.000-08:00

I am now on a quest to find the best vegan cheddar available on the market.

Here's what I picked up today (all at one market!):

Clockwise from the top:
Galaxy Rice Vegan Cheddar, Daiya Shredded Cheddar (I may also add in a review of the block Daiya Cheddar as well), Follow Your Heart Vegan Gourmet Cheddar, Vegan Rella Cheddar, Teese Cheddar, Wayfare Cheddar, Galaxy Vegan Soy Cheddar

Still needed:
Sheese

Cheezly

Dr. Cow doesn't have a "cheddar" per se, so they won't be tested in this round, although I have had the Aged Cashew and Crystal Manna Algae Cheese and it is SO good, so I thought I'd mention it here.

I am going to judge the different cheeses according to the following criteria:
Taste: Cold, alone, right out of the package on a cracker.
Taste: Cold sandwich with Tofurkey or Yves Slices and Vegenaise
Taste: Hot on a simple grilled cheese with Earth Balance
Meltability: On pizza of course!
Stretch: On same pizza
Mixability: In mac and cheese
Availability and Cost: Is it easy to find and is it a good value for your hard earned buck?
Overall Performance and Taste

So, with all of these cheeses to taste and test, it may be a week or 2 before I post the final results, but until then, save your money and make your own cheese! Home made tastes better than ANY of the store bought ones anyhow, right?

Nutty Cheese
Appears in 500 Vegan Recipes:

*Soy Free
*Gluten Free
Nonstick cooking spray
1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (275 g) raw cashews, finely ground into a powder
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) sesame oil (olive oil will work too)
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Prepare a loaf pan (or other deep rectangular container) by lightly oiling or spraying with cooking spray.
Place agar in water and bring to a full boil, boil for 5 minutes. Whisk regularly.
Place all other ingredients into a food processor and blend smooth.
Pour into the water-agar mixture and mix until creamy and smooth, remove from heat. Quickly pour into an oiled loaf pan and refrigerate until hardened.

Yield: 1 loaf

Variations: Add fresh herbs and spices to the mix. If you want a Mediterranean flavored cheese, add about 8 chopped sun dried tomatoes and 5 or 6 chopped leaves of fresh basil. If you want a Mexican flavored cheese, add one teaspoon of cumin and 6 or 7 chopped up pieces of nacho sliced, jarred jalapenos. If you want a smoky cheese, add a little bit, 1/4 to 1/2 teaspoon, of liquid smoke flavoring. It’s limitless!

VeganMofo Giveaway: a 2fer!

2010-11-08T20:41:00.000-08:00

Tonight's dinner was completely uninspired. A soggy sandwich that I forgot to bring to work for lunch today and a bowl of cereal.

So...tonight's post is a GIVEAWAY! Leave a comment (on the Blog or on Facebook) telling me your favorite Thanksgiving dessert (because I am feeling uninspired for that meal as well) and I will pick 1 random winner to receive 2 copies of 500 Vegan Recipes...yep, 2. That's one for you, and one to give away!

Yes, I will ship international. I will pick a winner, at 10 pm PST on Friday 11/12/10.

Inspire me, people.

Be a barrista at home! (on the cheap!)

2010-11-06T20:43:00.000-07:00

So I went and bought myself an espresso maker...for $20! I absolutely love thrift stores. I am guessing that almost everyone who registerd for wedding gifts probably registers for an espresso maker. Most of those people probably never even made a decent latte with it, and it sat gathering dust on the counter, if it ever even made it out of the box! Needless to say, at Goodwill, there were plenty to choose from, and the one I chose, not only had all the parts, but had the original instruction manual too! I spent $30 for everything you see here. $20 for the maker, and $10 for the metal pitcher and 2 little demitasse-like cups.

Although I have never owned my own home machine, I am no stranger to the coffee bar. There is one at work and I make lattes, mochas, and cappuccinos all day long.

Here are a couple of recipes for those of you who have never done it on your own:

Latte

2 ounces brewed espresso

8 ounces nondairy milk
Flavored syrup or powder, if desired

Brew the espresso according to your maker's instructions.
Add the milk to a metal frothing pitcher.
Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side of the pitcher closest to you.
(If you are using a liquid sweetener or flavored syrup, add it to the milk before steaming. If you are using a powder, dissolve it directly into the espresso.)
Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.
Pour the espresso into your mug. (If you can brew your espresso right into the mug, do that!)
Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixes wth the espresso by flowing into and under it.
Leave about an inch of space in the top of the mug.
Top with extra foam.

Mocha

2 ounces brewed espresso

1 heaping tablespoon of your favorite hot cocoa mix

8 ounces nondairy milk

Brew the espresso according to your maker's instructions.

Add the milk to a metal frothing pitcher.

Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side if the pitcher closest to you.

Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.

Pour the espresso into your mug.

Mix the hot cocoa into the hot espresso until dissolved.

Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixed wth the espresso by flowing into and under it.

Leave about an inch of space in the top of the mug.

Top with extra foam and sprinkle with a little extra cocoa mix.

And now I need TP for my Bunghole!

Bumped!

2010-11-04T22:49:00.000-07:00

So it seems these bad boys have been bumped out of the Hearty Vegan book, due out next fall, but that's okay, because now I get to share them with you here instead! Seriously, these are donut-shop-dangerously good, and if they didn't make the final cut, well then, you know the stuff that did must be insanely good, right?

Just like the ones at Ye Old Donut Shoppe! A deep fryer works best here, but if you don’t have one, a pot filled with 2 inches (5 cm) of oil heated to 350°F (180°C) will do the trick just fine. Also, a wire rack comes in handy for drips and such. Be sure to place a kitchen towel or a few paper towels underneath it to catch the mess. This recipe calls for quick rise yeast to avoid a second one hour rise and get those warm fresh fritters in your belly faster!

For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons plus 1/4 cup (75 g) evaporated cane juice or granulated sugar, divided
1 envelope (1/4 ounce, or 7 g) Quick-Rise yeast [[it can’t be quick-rise and active dry]]
2 tablespoons (30 ml) vegetable oil
1 cup (235 ml) soymilk
4 cups (500 g) all-purpose flour, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the apples:
2 cups (220 g) cored, peeled, and finely chopped apples (about 2 medium apples)
1/2 cup (100 g) evaporated cane juice or granulated sugar
1/2 teaspoon cinnamon

For the glaze:
2 cups (240 g) confectioners’ sugar, sifted
1/4 cup (60 ml) nondairy milk
Vegetable oil, for frying

To make the dough: Combine the water and 2 tablespoons (25 g) of the sugar in a microwave-safe bowl. Heat until lukewarm, about 30 seconds. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Mix the oil and milk into the yeast mixture.

In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, cinnamon, and salt. Stir the wet ingredients into the dry, mixing until combined.

Turn the dough out onto a floured surface, add more flour as needed, and knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, mixing until the dough forms a ball.

Place the dough ball back into the bowl, cover with plastic wrap or a kitchen towel, and let rest for 20 minutes, while you prep the apples.

To prepare the apples: Add the chopped apples, sugar, and cinnamon to a resealable bag or container with a tight-fitting lid. Close and toss to completely coat the apples. Set aside.

After the 20-minute rise, work the apple mixture into the dough (in the bowl), distributing the apples evenly. The dough will become wet and sticky. That’s okay. Once the apples are thoroughly folded in, cover the bowl tightly with plastic wrap and let sit for 1 hour to rise.

To make the glaze: Whisk together the confectioners’ sugar and milk in a shallow dish until smooth. Set aside.

Using your deep fryer or a deep pot, heat the oil to 350°F (180°C). Scoop about 1/2 cup (140 g) of dough out of the bowl (yes, it is slimy and slippery!) and form into an oblong disk shape with your bare hands. Carefully place in the hot oil. Fry until dark golden brown and crispy, about 5 minutes, flipping halfway through using tongs. Transfer to a wire rack to drain off the excess oil.

Once the fritter is cool enough to handle, but still warm, dip in the glaze and return to the rack. Once the glaze has hardened, flip over and dip the other side, then return to the wire rack. Enjoy warm.

Yield: 1 dozen fritters

Inside Shot:

Stuff I really, really like right now.

2010-11-03T20:08:00.000-07:00

Having a lot of pizza left over from last night, for dinner tonight...instead of a new meal or recipe, I offer a post of product reviews. Here are a few of my current favorite vegan convenience foods.*

Wayfare Foods We Can't Say it's Cheese Hickory-Smoked Cheddar-Style Spread
Spreads on crackers easily, even right out of the fridge. Made from oatmeal! I can eat this all day everyday. Love it. Not a real big fan of the other flavors, but the Hickory Smoked is FABULOUS. I have been sharing this with nonvegans and they love it too.

Follow Your Heart Creamy Garlic Dressing
Ummm, like the best dressing EVER! And, yes, I could probably make a pretty good dressing on my own, but, sheesh, the ease of opening a bottle and having it taste good to boot is just so much more than I could have asked for. I also like the Vegan Caesar and Vegan Honey Mustard, but the Creamy Garlic is definitely my new fav.

Parma! Chipotle Cayenne Vegan Parmesan Sprinkles
I find myself buying a lot of this. I never buy the plain flavor...because I can make my own, but the spice mix in the Chipotle Cayenne is just so perfect. Mostly, I use it on salads...but it tastes really awesome on anything you shake it on.

SoDelicious Coconut Creamer
I posted about the milk last year, and have since added the creamer to my repertoire (they also have ice cream, yogurt, and kefir!). It is really, really good. ALL OF THE FLAVORS! Not overly coconutty, but if you are a coconut hater, you probably won't like this. If you like coconut, then you will love this. I haven't completely rid my fridge of the Silk Creamer, mostly because it's so much easier to find, but I have mad a conscious effort to cut back on my soy intake, and this is a really wasy way to do it.

*I have not been given free products or samples or money by any of these companies. I simply like to give props to companies I like, and support with my hard earned dollar in hopes that others will do the same and keep these vegan friendly companies afloat.

Why yes, that IS avocado on my pizza.

2010-11-02T20:34:00.000-07:00

Taking it back, old school, all the way to the original Mofo and The Great Grocery Experiment of 2007...

Garbage Pizza.

Ready to go into the oven:

Ready to go into my belly:

There is a version of this in Cozy Inside, and I am somewhat known for making "pantry" or "garbage" dishes pretty fabulously, if I don't say so myself. So, when I was scanning my kitchen and trying to decide what to make for dinner, I kept thinking, "Wow, there's a lot of stuff in here that I will have to throw out soon, if I don't use it, like, now." And this garbage pizza was born.

Here's what it is:
A large ciabatta bread, cut in half for the crust
Half of an already opened jar of spaghetti sauce
Baby spinach
Almost too ripe avocado
Daiya
Crispy fried onions
Follow Your Heart Creamy Garlic Dressing
Parma Chipotle Cayenne Sprinkles

A little bit of this, and a little bit of that...

2010-11-01T19:52:00.000-07:00

So, believe it or not, I am NOT working on a cookbook right now, which allows me to make dinner however I damn please!

I have so much fun cooking this way, and tonight I was cooking for 50. Tomorrow we are having a potluck at work. My coworkers requested I bring Mac and Cheese, so I obliged.

I made enough for 2 casseroles worth, for the potluck, and I kept a smidge aside for tonight's dinner.

Here's what I put in it...no measures...just threw it all together, totally semi-homemade.

3 pounds of elbow macaroni, prepared
White shredded Daiya
Yellow Shredded Daiya
Silk plain Soy Creamer
A butt ton of Earth Balance
Parma Chipotle Cayenne Sprinkles (I love this stuff!)
Nutritional Yeast
Toffutti Sour Supreme
Toffutti Better than Cream Cheese
Liquid Smoke
Paprika
Garlic Powder
Onion Powder
Dijon Mustard
SriRacha
Black Truffle Oil
Crispy French Fried Onions
Salt

I mixed everything together, spread it into the casserole pans, sprinkled the top with extra Daiya, Parma, and Crispy Onions, baked it in the oven at 400 for about 30 minutes, until the top was golden and crispy.

Perfect on a cool autumn night.

Exciting things are happening!

2010-10-24T17:31:00.000-07:00

We are only a mere week away from the beginning of Vegan Mofo 4! I love to mofo. It gets me back into the habit of blogging daily and sharing the things that I love...namely vegan food!

There are literally hundreds of participants this year! For more information, to sign up to participate, and check out the massive blogroll...CLICK HERE!

Next up is the exciting Vida Vegan Blogger Conference in Porland, Oregon next summer. Celine and I both will be participating, and we just can't wait!

This event is going to be huge, so GO REGISTER and put your time off requests in at work now, because you don't want to miss this!

I just cannot get enough salad!

2010-09-29T17:44:00.000-07:00

Finally, having just about wrapped up testing for Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full, I simply cannot get enough green salad! Kale, mixed baby greens, spinach, cabbage, romaine, even iceberg...my body has never appreciated leafy greens as much as it does right now.

Thankfully, I have a big fat handful of great recipes from Celine and my latest effort, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, to help me on my rabbit inspired new love for a big bowl of crunchy goodness.

If the unseasonably warm Southern California weather (it was 104 degrees on Sunday and 112 degrees on Monday at my house) has you ready to throw your pots and pans out the window and opt for a cool, easy to toss together no-cook salad like it does me, well, try on one of these for size:

From The Complete Guide to Vegan Food Substitutions:
Curry Tofu and Arugula Salad

*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini, or stuff it into a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade (page XX)
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes. Add to a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

No-Fat Balsamic Mustard Dressing

*Quick and Easy
*Nut Free
*Corn Free
*Low Fat

Wait! No oil? That's right. A super kicky dressing without an ounce of fat! Enjoy over dark leafy greens or warmed with steamed kale.

1/2 cup (120 g) Dijon mustard
1/2 cup (120 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 teaspoon salt
Black pepper to taste

Combine all ingredients in an airtight container, cover with lid, and shake to mix. Store in the fridge until ready to use.

Yield: Just over 1 cup (270 ml)

From Hearty Vegan:
Chopped Waldorf Wraps

(Shown here in a wrap and in a bowl…I like it both ways!)

For the dressing:
1 cup (224 g) vegan mayonnaise, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 cup (120 ml) orange juice
1 tablespoon (9 g) poppyseeds
salt and pepper to taste

For the salad:
3 hearts (12 ounces, 340 g) romaine lettuce, chopped
2 medium granny smith apples, cored and chopped into small cubes
3 stalks celery, chopped
1 cup (160 g) diced red onion
1 cup (109 g) pecan pieces
1 cup (160 g) raisins

For the wraps:
6 large burrito size tortillas (Find the largest, freshest, most pliable tortillas you can find, they work best for wraps)
6 pieces of parchment cut to squares just larger than the tortillas

To make the dressing whisk together all ingredients in a medium bowl.
Set aside.
To make the salad, toss all ingredients together in a large mixing bowl, add prepared dressing and toss to coat.
Refrigerate until ready to use.
To make the wraps lay one piece of parchment on a flat surface.
Place a tortilla in the center of the parchment.
Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli style wrap.
Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through.
Roll as tightly as possible.
Tape the parchement to keep it closed tightly.
Use a sharp knife to cut the wrap in half on the bias.

Yield: 6 wraps or a large bowl of salad, about 15 cups (2550 g)

Add it! Cubed tofu and cubed avocado make a wonderful addition to this salad.

From The Best Veggie Burgers on the Planet:
Creamy Balsamic Dressing

*Wheat-free

This dressing is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.

12 ounces (340 g) extra-firmed tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper

Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.

Yield: 1 1/2 cups (375 g)

Join me in the LBC!

2010-09-15T21:02:00.000-07:00

I'll be cookin' up some guilt free comfort foods in Long Beach tomorrow night from 6:30-8:30 pm.

We'll be making Beefy Cheesy Mac (Vegan Hamburger Helper Cheeseburger Macaroni)

and Spaghetti with TVP Meatballs.

Come and join me!

Whole Foods Market
6550 E. Pacific Coast Highway
Long Beach, CA 90803
562.598.8687
$10 per person

Cooking Class in Torrance Monday Night!

2010-08-01T13:02:00.000-07:00

I will be teaching a class at the Whole Foods Market in Torrance on Monday night from 6:30-8:30pm.

The theme is easy weeknight meals featuring TVP. We'll be making up a scrumptious Hamburger Helper style Cheeseburger Macaroni, a "Meaty" Marinara for pasta and lasagna, and a "Pepperoni" Pizza!

Call the Torrance store at 310.257.8700 to RSVP. And come hungry!

Whole Foods Market, Torrance
2655 Pacific Coast Hwy

Torrance, CA 90505 USA

Diner Delicious!

2010-07-08T19:01:00.000-07:00

Diner delicious just begins to describe the yumminess that awaits you inside this amazing compilation of American classics.

American Vegan Kitchen is Tamasin Noyes' newest book chock full of diner classics and American comfort foods.

If you have followed Tami's blog (Vegan Appetite) then you already know that this gal can cook up a vegan storm. And with 232 pages full of recipes for omelettes, tacos, burgers, stroganoffs, onion rings, and, of course, down home desserts like peach cobbler, apple crisp, cherry turnovers, and NEW YORK CHEESECAKE (!!!) you will be lickin' your fingers after every bite!

Go get yourself a copy, you won't be sorry!

SUPPORT VEGAN AUTHORS!

Burger News!

2010-07-03T11:13:00.000-07:00

All-American Burger from The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store. Photo Credit: Isa Chandra Moskowitz

Maybe you remember me talking about a burger book awhile back? I mean it was almost done! Then poof, seemed as though it had disappeared from my life.

Well, she's back. She's new and improved, and she will be available next summer for all of you to enjoy. Why so long? I know, summer of 2011 seems like light years away, but there's a reason.

As you all know, Celine and I have been writing up a storm. First we gave you 500 Vegan Recipes, next up, you'll be dazzled with The Complete Guide to Vegan Food Substitutions, followed closely by Hearty Vegan Meals for Monster Appetites: 200 Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone—Even the Meat Eaters!—Fantastically Full.That's a lot of books! All with hundreds of recipes inside. We all thought it would be best to give you guys a little break before sending another book onto the market.

The fine folks over at Fairwind's Press have taken over the project, so now she will be lovingly be known as The Best Veggie Burgers on the Planet: 101 Flavor-Packed Patties of 100% Vegan Goodness--with More Taste and Delicious Nutrition Than Anything You'd Find at the Store. She'll also be chock full of gorgeous full color photos taken by the ever so talented Celine Steen, and of course, that amazing cover shot (above) originally taken by Isa Chandra Moskowitz will still grace the cover!

Thanks for continuing to follow me and stay interested in the burgers. Just to keep your interest here is one of the burger recipes from the book:

Sunday Afternoon Grillers
These burgers were designed to look like the "other" burgers on the grill when you go to a barbecue where those "other" burgers might be cooked. That's why they need a food processor to make. It gives them that real "ground beef" look. They smell SO GOOD, that the carnies will be begging for one of yours instead. They hold together nicely on the grill, as long as you remember to oil either the grill or the burger so that they don't stick. If you are worried about sharing the grill with the carnies, you can always wrap yours in foil and cook them that way.

Serving Suggestion
Serve with the traditional barbecue fare. Corn on the cobb, baked beans, macaroni or potato salad... As far as the fixins? Vegenaise, ketchup, lettuce, tomato, onion, pickle...

Ingredients (makes 6-8 patties)
8 oz mushrooms, roughly chopped
1 medium white onion, roughly chopped
2 cloves garlic, roughly chopped
2 tbsp oil, for sauteing
1 cup TVP granules
1 cup veggie broth or water
1 cup vital wheat gluten
1/4 cup nutritional yeast
1/4 cup tamari, or soy sauce, or Bragg's
6 oz tomato paste
1 cup diced green onions

Directions
Preheat a pan with the oil, reduce to medium high heat.
In a microwave safe dish, reconstitute the TVP with the veggie broth or water, tightly covered with plastic wrap on high for about 6 minutes. (Alternatively, reconstitute by pouring boiling liquid over the TVP granules, cover, and let stand 10 minutes.)
While the TVP is reconstituting, add the mushrooms, onions and garlic to the pan. Saute for about 5-6 minutes, until fragrant and beginning to brown.
Into a food processor, add the sauteed mushroom mixture, reconstituted TVP, gluten, nutritional yeast, soy sauce and tomato paste. Process until well combined and "meaty" looking. Remove from the processor and mix in the green onions.
Form into patties.
You can bake or fry these, but my favorite way to serve them is grilled. Use a lower flame, oil the grill, and slow cook them about 10 minutes per side. BE PATIENT! Don't flip them too early or they will stick, and you won't get those much sought after grill marks. These also freeze well, so you can make them ahead of time and bring them to your next summertime get together.

Ribs for the 4th of July!

2010-07-03T10:12:00.000-07:00

Here's a few recipes to help you celebrate Independence day with outdoor barbecue bliss! Enjoy!

Barbecue Ribs

Yes! Even vegans can enjoy a big ol' rack of barbecue ribs. Wow the skeptics with these remarkably realistic ribs complete with "bones"!

3 cups (432 g) vital wheat gluten flour
1 cup (120 g) whole wheat flour
1/4 cup (30 g) nutritional yeast
2 tablespoons (16 g) onion powder
1 tablespoon (8 g) garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups (470 ml) water
1/2 cup (125 ml) barbecue sauce, store-bought or homemade
1/4 cup (60 ml) steak sauce
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) liquid smoke
2 tablespoons (30 ml) olive oil
2 cups (470 ml) additional barbecue sauce for baking and grilling
6 bones (See note below)
Preheat oven to 350°F (180°C, or gas mark 4).
Line a 9×13-inch (23 x 33-cm) baking pan with foil or parchment paper.
In a large mixing bowl, mix together dry ingredients.
In a separate bowl, mix together wet ingredients.
Add wet ingredients to the dry and knead for 5 minutes.
Let mixture rest for 20 minutes.
Shape mixture into a large rectangle, to fit in the pan, with at least an inch of space around the edges.
Push the bones through the mixture, at equal distances from each other.
Pour additional 3/4 cup (180 ml) barbecue sauce into the bottom of the baking pan.
Place “rack of ribs” in the pan.
Spread another 3/4 cup (180 ml) barbecue sauce over the top.
Cover pan tightly with foil and bake for 90 minutes.
You can enjoy these as is, or refrigerate for later use.
To reheat, fire up the grill to give ribs extra smoky flavor and grill marks. Brush with 1/2 cup (125 ml) even more barbecue sauce while grilling!

Finger Lickin' Good: Disposable bamboo chopsticks or even Popsicle sticks work wonders here, but if
you want to kick it up a notch, try food-grade cedar cut into 1/2-inch x 6-inch (1.27 x 15-cm) “bones,” makingsure to sand down any rough edges. Whichever you choose, start by soaking them in a mixture of 2 cups (470 ml) warm water mixed with 2 tablespoons (30 ml) liquid smoke to add some smoky flavor to the ribs. For an edible set of bones, try taro root. Although this method will yield edible “bones,” they will be more flimsy after cooking, thus requiring a fork and knife for eating.

Yield: 6 large ribs

Orange Chipotle BBQ Sauce

Oh, so sweet! But wait, what’s that there kick? Ohhh, the smoky chipotle has emerged from the sweetness to leave your tongue warm…not burning.

2 tablespoons (30 g) extra-virgin olive oil
1 medium yellow onion (about 6 ounces, 168 g), roughly chopped
1 tablespoon (15 g) minced garlic
24 ounces (672 g) tomato sauce
6 ounces (168 g) tomato paste
1/2 cup (120 ml) fresh orange juice
1/2 cup (110 g) brown sugar, tightly packed
1/4 cup (80 g) grape jelly (NOT JAM! JELLY! This is Joni’s Gramma Jo’s secret ingredient!)
2 tablespoons (12 g) ground chipotle powder
In a stock pot or Dutch oven, heat olive oil on medium high heat.
Add onion and garlic and saute until transluscent and fragrant, and just beginning to brown.
Add in remaining ingredients and stir. Bring to a simmer. Cover and reduce heat to medium low and simmer
for 20 minutes.
Remove from heat and serve as you would any barbecue sauce.
If not using right away, place in an airtight container and store in the refrigerator. Should last about a week in
the fridge, or freeze for later use.

Yield: About 4 cups

Old Fashioned Deli Style Macaroni Salad

This is the kind of macaroni salad you could EASILY serve to an omnivorous group at a potluck or get togetheror Saturday afternoon barbecue, without anyone ever questioning the veganocity. It’s chock full of crunchyveggies and coated in a creamy, tangy dressing.

1 pound (454 g) elbow macaroni, prepared according to package directions
1 bell pepper (red, green, or yellow), cored, seeded, and diced
1 cup (160 g) diced red onion
1 cup (48 g diced green onion or chives
1 cup (100 g) chopped celery
1 cup (110 g) shredded carrot
1/4 cup (60 g) sweet pickle relish
1 cup (224 g) vegan mayonnaise, store-bought or homemade
1/4 cup (60 ml) apple cider vinegar
2 tablespoons (30 g) prepared dijon mustard
1 teaspoon dried dill, or 1 tablespoon fresh
Salt and pepper to taste
While pasta is boiling, prep vegetables and prepare dressing.
To make the dressing, whisk together mayo with cider vinegar, mustard, and dill.
Once pasta is cooked, strain and run under cold water to cool. Return to the pot.
Add chopped veggies, relish, and dressing to the cooled pasta and toss to combine.
Keep refrigerated until ready to serve.

Yield: 16 servings

Let's make some ribz!

2010-06-19T17:06:00.000-07:00

I will be teaching a vegan cooking class on
Thursday July 1, 2010
6:30-8:30pm
VEGAN BARBECUE!
Ribz, macaroni salad, and more!
Space is limited, so call Ellena to reserve a space!
FREE! FREE! FREE!

Whole Foods Market
2655 Pacific Coast Hwy
Torrance, CA 90505 USA
Phone 310.257.8700

Blueberry Buttermilk Pancakes

2010-06-11T16:38:00.000-07:00

Here's a really sneak, sneak preview of one of the recipes in Celine and my next book, Hearty Vegan!

These bad boys cook up nice and fluffy. Just as good, or BETTER than any non-vegan version you've ever had!

2 cups (250 g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons (25 g) sugar
1 1/2 cups (355 ml) soymilk
3 tablespoons (45 ml) lemon juice
1 teaspoon pure vanilla extract
1 tablespoon (8 g) Ener-G Egg Replacer powder
1/4 cup (60 ml) warm water
3 tablespoons (42 g) nondairy butter, melted
1 cup (145 g) fresh or thawed frozen blueberries

In a medium size mixing bowl, mix together flour, salt, baking powder, baking soda, and sugar.
In a small bowl mix together soymilk, lemon juice, and vanilla, it will curdle and become like buttermilk.
In a small bowl, whisk together egg replacer and warm water until foamy.
Add egg replacer to buttermilk mixture.
Add wet ingredients into dry and mix until batter just comes together.
Mix in melted butter.
Heat a large nonstick skillet over medium high heat. If not using a nonstick skillet, melt a little bit of nondairy butter in the pan to prevent sticking.
Ladle about 1/2 cup (5 ounces, 140 g) of batter into the pan.
Sprinkle a handful of blueberries into the pancake.
When batter begins to bubble, flip as you would any pancake.
Cook until golden brown.
Serve immediately with butter and maple syrup.

Yield: Six 6-inch (15 cm) pancakes

Jason Ellis on peta2

2010-06-03T11:17:00.000-07:00

I knew there was a reason I loved this guy! CHeck out more at EllisMania.

Learn more about Jason Ellis at peta2.com.

Cold Multigrain Salad

2010-06-02T17:52:00.000-07:00

Here's a sneak-peak at one of the recipes from The Complete Guide to Vegan Food Substitutions, it will be in the chapter about substituting fat in your diet. This one has no added fats!

*Low Fat
*Corn Free
*Nut Free

WARNING: This makes a butt ton of salad...really. Like, so much you can take it to "Food Not Bombs" and feed all of downtown. I make this salad when I am going to a potluck or get together and let the old ladies swoon at the fact that it has less than 1 gram of fat per serving with 2 grams of fiber and 2.5 grams of protein and only 75 calories, which means it only has 1 WW point!

For the Salad:
1 cup dry pearled barley
1 cup dry red quinoa (white will work just fine as well)
1 cup dry wild rice blend
1/3 cup (1 ounce, 28 g) finely chopped green onion
1 shallot, diced
1 bell pepper, cored and seeded, diced (any color is fine)
2 tablespoons (30 g) minced garlic
1 ounce (28 g) finely chopped fresh parsley (about 1 packed cup)

For the dressing:
1/4 cup apple cider vinegar
1/4 cup Bragg's Liquid Aminos (or soy sauce)
1/4 cup Agave nectar
1 tablespoon red pepper flakes
Salt and pepper to taste

To make the salad, first prepare all of your grains. This can take awhile, so it's best to do some of the work in advance. For barley, the ratio is 1 cup barley to 3 cups lightly salted water. For the rice and the quinoa the ratio is 1 cup grain to 2 cups lightly salted water. It is not recommended to cook the grains together. You can, however, cook them in the oven at the same time. Mix the proper ratios, each into a separate covered oven safe casserole and bake at 350°F (180°C, or gas mark 4) until water is absorbed and grains are tender, about 45 minutes to an hour. Fluff with a fork. Refrigerate until ready to use.

Once grains are prepared, mix them all together in a large mixing bowl. Add in the green onion, shallot, bell pepper, garlic and parsley.

To make the dressing, whisk togehter the vinegar, Bragg's, agave, red pepper flakes, salt and pepper in a separate small bowl.

Add dressing to salad, and toss to mix.

Keep refrigerated until ready to serve.

Yield: 24 servings

Peanut Butter Rocky Road Pound Cakes

2010-05-05T18:57:00.000-07:00

I made these last weekend for the Worldwide Vegan Bakesale...the recipe made 8 mini loaves.

3 cups (375 g) all purpose flour
1 cup (80 g) unsweetened cocoa powder
1 tablespoon (12 g) baking powder
1 tablespoon (12 g) baking soda
1/2 teaspoon salt

2 cups (470 ml) nondairy milk
1 1/2 (300 g) cups sugar
1 (6 ounce) container nondairy yogurt
1/2 cup (120 g) nondairy sour cream
1/2 cup (128 g) creamy no-stir peanut butter
1/4 cup (60 ml) canola oil
2 tablespoons (30 ml) pure vanilla extract

1 (10 ounces, 280 g) vegan marshmallows, such as Dandies
1 cup (120 g) pecan or walnut pieces

Preheat oven to 350°F (180°C, or gas mark 4).
Spray 8 mini loaf pans with nonstick spray.
In a large mixing bowl, mix together dry ingredients.
In a separate medium bowl, mix together wet ingredients.
Add wet to dry and mix.
Fold in marshmallows and walnuts.
Fill loaf pans 3/4 full.
Place the loaf pans on a baking sheet while baking to help prevent a mess if the marshmallows boil over.
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Yield: 8 mini loaves

Note: Make it pretty!
Reserve 3 or 4 marshmallows and a small handful of nuts to place on top of each loaf before baking, for extra gooey roasted marshmallow tops.

Vegan Bakesale this Sunday

2010-04-27T19:57:00.001-07:00

I am proudly participating this Sunday, May 2, from 11am-2pm at LOCALI in Los Angeles.

Come out and support two awesome charities, PAWS/LA and KITTEN RESCUE.

What could be easier? Get some awesome vegan baked goods, AND help support the animals at the same time!

The Complete Guide to Vegan Food Substitutions

2010-04-17T18:06:00.000-07:00

Now available for Preorder! Woohoo!

The Double-Take

2010-04-17T17:24:00.000-07:00

Inspired by the ultra artery clogging new sandwich from the ultra disgusting KFC, the Double Down. Made with my own blend of seven herbs and spices, I served these up to the folks over at the Jason Ellis show and even the producer, Stretch, who is a really big meat eating man's man, said it tasted like real chicken...so, there. Thanks to Gardein, the realistic chicken part was easy.

I like to make 4 little slider size sammies, but you can make 2 large ones with this recipe too, just don't cut the breasts in half.

4 Gardein chicken breasts (or chicken style seitan cutlets)
4 slices of vegan bacon, storebought or homemade, prepared
1/4 cup vegan cheese spread (Such as Wayfare Foods Hickory Smoked Cheddar Style Spread) or 4 slices of vegan cheese
Vegetable oil for frying

For the flour mixture:
1 cup (125 g) all purpose flour
1 teaspoon dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teasoon dried mustard
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (235 ml) soymilk
2 tablespoons (30 ml) lemon juice

For the Sauce:
1/4 cup (56 g) vegan mayonnaise, store-bought or homemade
1 tablespoon (17 g) ketchup
1 tablespoon (17 g) SriRacha
1/2 teaspoon dried chives or parsley

Defrost breasts. Cut each breast in half so you have 8 pieces.
Preheat the oil in your deep fryer, or fill a frying pan with about an inch of oil, and heat it on high heat.
Mix together flour mixture in a shallow dish. Mix together soymilk and lemon juice in a separate small bowl. It will curdle and become like buttermilk.
Dip one piece of breast in the flour mixture to lightly coat, then dip in buttermilk mixture then back into the flour mixture for a thicker coat.
Place in oil and fry for about 2 to 3 minutes or until golden and crispy. (If you are using the frying pan method, you will need to flip after about 2 minutes and repeat on the other side.)
Transfer to a plate lined with paper towels to absorb excess oil.
Repeat with remaining 7 pieces.
Whisk together sauce ingredients in a small bowl.
Spread a layer of sauce on one piece fried breast, then place 1 piece of bacon, broken in half, then a schmear of smoky pub cheese, and the top with another piece of breast spread with sauce.

Yield: 4 slider sized, or 2 full sized sandwiches

Easter Eggs!

2010-04-01T11:58:00.000-07:00

Cruelty free Easter eggs! These are fun if you have little ones or even for yourself. They are slightly reminiscent of those Cadbury ones, but the filling is not nearly as runny.

These also make a mean peppermint patty, so you don't have to wait until Easter to enjoy them! As a matter of fact, you can sub any flavor into the center and make a variety of chocolates.

1/2 cup light corn syrup
1 tablespoon pure vanilla extract
3 cups powdered sugar
A few drops yellow food coloring, optional
Extra powdered sugar for dusting
12 ounces nondairy semisweet chocolate chips

In a bowl, mix together corn syrup and vanilla. Begin adding in sugar one cup at a time. Work in the sugar until you get a dough that is the consistency of play-dough.

Divide into thirds. Add yellow food coloring to 1/3 of the dough. Divide that 1/3 into 12 even pieces and roll into small balls. Dust with extra powdered sugar as you work to prevent them from getting too sticky. Place on a sheet of parchment or wax paper and set aside.

Divide the remaining 2/3 into 12 equal pieces and form into small patties. Once again dusting with powdered sugar as you work.

Add one "yolk" into the center of each patty and wrap the patty around it. Form into an egg shape, Dusting as you work. Place on parchment or waxed paper and place in the freezer to stiffen up before you dip them in the chocolate, about an hour or so.

While your "eggs" are freezing, you can melt your chocolate, either on a double boiler or in the microwave.

Dip each egg in chocolate and return to wax paper to cool and harden. You can place them back in the freezer to speed up the process if you'd like.

Yield: A dozen "eggs"

Variations:
Peppermint Patties: Instead of dividing into thirds, add 2 tablespoons (30 ml) of peppermint extract to the corn syrup and vanilla before adding the sugar. Add a little green food color (optional). Divide into 24 equal pieces and form into patties. Follow the recipe from there.

Lemon or Orange Candies: Get creative with the flavors! Add 2 tablespoons (30 ml) of lemon or orange (or almond or anise or cinnamon...) extract instead of the peppermint. Add a touch of yellow or orange food color, or whatever color matches the flavor you use to make a variety.

Jason Ellis wants more Vegan Pizza!

2010-03-25T10:59:00.001-07:00

So...I'm off to deliver it. For those of you who came here after hearing me on the show, below is the recipe for the pizza. For those of you who already follow me, sorry, this is a repeat!

THE JASON ELLIS SHOW M-F 12n-4pm PST on Sirius FACTION 28

For the Crust:
1/4 ounce (1 packet) active dry yeast
1 teaspoon sugar
1/2 cup warm water
2 cups all purpose flour
1/2 cup vital wheat gluten flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon olive oil
additional olive oil

Mix together yeast, sugar and warm water. Let stand ten minutes.
In a mixing bowl, mix together flours and salt. Add in yeast mixture, water and olive oil. Adding more all purpose flour if too wet, more water if too dry, a little bit at a time. Your goal is a soft elastic dough ball that is easy to handle and not sticky.
Knead for about 10 minutes.
Divide into two, form into a ball. Brush with a light coat of olive oil, cover with plastic wrap and let rise for one hour.
Preheat oven to 500 degrees.
Punch down the dough, knead an additional 2-3 minutes and form into a pizza crust.
Bake with your favorite toppings for about 10 minutes, or until crust is a nice golden brown.

Yield: 2, 10 inch crusts

For the Pepperoni:
1 cup (96 g) dry TVP granules
1 teaspoon to 1 tablespoon (6 g) ground black pepper, depending on your heat preference
1 tablespoon (7 g) paprika
1 tablespoon (8 g) garlic powder
1 teaspoon anise seed
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon cayenne pepper or dried chipotle powder
1 cup (235 ml) water
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) liquid smoke

In a microwave safe bowl, mix together TVP with all of the herbs and spices.Stir in water, oil and liquid smoke.
Cover tightly with plastic wrap and microwave on high for about 6 minutes.
Carefully remove from microwave, and allow to cool enough to handle.
Alternately, mix spices together with TVP.
Bring water to a boil, add in oil and smoke, stir into TVP and spice mixture, cover and let sit for 10 minutes.
Fluff with a fork and use to top your pizza, or stuff a calzone!

I use Tomato Basil pasta sauce for the sauce and Daiya Shredded Vegan Cheese for the cheese.

ENJOY!

Beer Battered Corndogs and Baked Sweet and Creamy Macadamia Nut Brie

2010-03-20T18:00:00.000-07:00

These seem to be the fan favorites, so here you go!

All American Hot Dogs
Whether simply served in a bun with ketchup and mustard, or made into Beer Battered Corndogs (BELOW), these everyday wieners are sure to please even the kids!

2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat pastry flour
2 tablespoons (14 g) smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon maca powder (optional)
1/2 teaspoon turmeric
1 1/2 (355 ml) cups water
4 ounces (112 g) extra firm tofu, drained and pressed
1/2 cup (120 ml) canola or vegetable oil
1/4 cup (60 ml) soy sauce or tamari
1/4 cup (84 g) brown rice syrup
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) liquid smoke

Preheat oven to 350°F (180°C, or gas mark 4).
Mix together flours, paprika, garlic powder, onion powder, maca powder, and turmeric.
In a blender, purée together water, tofu, oil, soy sauce, syrup, tomato paste, and liquid smoke.
Add wet to dry and mix until uniform. The mixture will be wet.
Divide dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 x 12-inches (15 x 30-cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from oven and let cool enough to handle before unwrapping.
Enjoy as you would any hot dog.

Yield: 8 to 12 wieners

Beer Battered Corn Dogs
Who doesn’t love a corn dog? Made with beer, this batter cooks up quickly, is crispier than the traditional carnival fare, and a tad more sophisticated too. We think some whole grain mustard is the perfect dipping medium for such a dog. Got a deep fryer? Now’s the time to use it, otherwise using a pot filled with oil heated to 350°F (180°C, or gas mark 4) will do the trick.

3/4 cup (93 g) all-purpose flour
3/4 cup (105 g) yellow corn meal
1 cup (235 ml) vegan beer
2 tablespoons (30 ml) vegetable oil
1 tablespoon (21 g) agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon paprika
6 vegan Hot Dogs, store-bought or homemade (page XX)
6 popsicle sticks, skewers, or disposable chopsticks
Oil for frying

Preheat oil. Have ready a plate or tray lined with paper towels.
Mix together flour, corn meal, beer, oil, agave, Dijon mustard, baking soda, baking powder, and paprika until smooth. Transfer batter to a tall glass, like a pint glass, to make dipping easy.
Pierce the bottom of each hot dog with a stick and skewer it through leaving ample room for a handle.
Dip each hot dog in the batter to coat with a nice thick coating of batter.
Using the handle, submerge the battered dog into the hot oil to fry until golden and crispy, about one minute.
Transfer to paper towel lined plate to drain excess oil.

Note: You can omit the sticks and make corn dog nuggets by cutting your hot dogs into 2 or 3 inch (5 or 8 cm) pieces and using a slotted spoon to remove them from the oil.

Yield: 6 hot dogs or 18 corn dog nuggets

Baked Sweet and Creamy Macadamia Nut Brie
*Wheat Free
*Corn Free
Other than the baking time, this is a brie-ze to throw together.

14 ounces (397 g) silken tofu
3 ounces (85 g) dry roasted macadamia nuts
2 tablespoons (16 g) arrowroot powder
2 tablespoons (42 g) agave nectar
1 tablespoon (18 g) white or yellow miso
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon ground mustard seed
1/2 teaspoon sea salt
Non-stick cooking spray

Preheat oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a blender and blend until silky smooth.
Spray a small round casserole (about 6 inches [15 cm]) or 4 small ramekins with cooking spray.
Pour mixture into baking dish, making sure to leave at least a half inch at the top to account for rising.
Place baking dish(es) on a baking sheet (just in case it cooks over) and bake for 30 (small ramekins) to 45 (small casserole) minutes.
Remove from oven when it is slightly firm to the touch and slightly browned.
Place in the fridge to cool completely before serving.
To serve, invert on serving plate and serve with crackers.
For an even more festive display, serve topped with cranberry sauce or blueberry compote.

Yield: 1 large, or 4 small wheels of brie

The Complete Guide to Vegan Food Substitutions

2010-03-05T17:50:00.000-08:00

You may or may not know that Celine and I are just about wrapping up the testing phase for our next book, The Complete Guide to Vegan Food Substitutions. This really does explain my lack of blogging lately. Here's a few photos of the foods I've been making over the last few months:

1. Smashed Pepper Peas, 2. Curry Tofu Arugula Salad, 3. Maple Sponge Candy, 4. Potato Croquettes, 5. Soup of the Shrier, 6. Ambros-ish salad, 7. Cold Multigrain Salad, 8. Potato Cheese Soup, 9. Orange County Rolls, 10. Beer Battered Corndog, 11. TVP Pepperoni Pizza Topping on Cornmeal Crust, 12. Macadamia Nut Brie, 13. Roasted Tomato Basil and Garlic Soup, 14. Cheezy Chikin Casserole close up, 15. Chococado Pudding, 16. French Onion Soup

You can see more pictures (From Me, Celine, and the testers) by clicking HERE!

I am more than willing to share a recipe or two, so please leave a comment on which of these you'd most like to have and I will see what I can do for ya!

Thanks!

Are you ready for some Football?

2010-02-03T19:05:00.000-08:00

Superbowl Sunday is this Sunday, February 7, and truth be told, I don't even know who's playing...but if you are heading to, or hosting a party, and want to serve up some wings, well, here you go!

Serve with Cool Ranch Dipping sauce and a few stalks of celery for an even more realistic experience. A deep fat fryer comes in handy here, but if you don’t have one, a pot with oil heated to 350°F (180°C) will do just fine.

You will need:
16 “finger” sized chunks of extra firm tofu, drained and pressed (or seitan, or tempeh)

For the batter:
1 cup all purpose flour
1/2 teaspoon fresh cracked pepper (more if you like lots of pepper)
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup (235 ml) full fat coconut milk
Vegetable Oil for frying

For the Buffalo Sauce:
1 stick (1/2 cup, g) nondairy butter, melted
2 to 4 tablespoons (30 to 60 ml) or even more hot sauce, like Tobasco, depending on how spicy you like it
1 teaspoon garlic powder
Salt and pepper to taste

For the Cool Ranch Dipping Sauce:
1 cup (225 g) vegan mayo
1/2 cup (120 g) nondairy sour cream
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon black pepper

To make the wings, cut your tofu (or seitan, or tempeh) into 16 “chicken finger” sized pieces.
Set up a breading station.
In one shallow dish, mix together flour, pepper, paprika, oregano and basil.
In a seperate dish, place the coconut milk.
Double dredge one “wing” by first dipping it into the coconut milk, then into the flour mixture, then back into the coconut milk, then back into the batter.
Place in the hot oil and fry until golden, about 1 to 2 minutes.
Transfer to a paper towel lined plate to absorb excess oil.
Repeat with remaining wings.

To make the Buffalo Sauce, melt butter and stir in hot sauce, garlic powder and salt and pepper.
Place fried wings in a bowl and pour Buffalo sauce all over wings.
Gently toss to coat.

To make the Cool Ranch Dressing, mix all ingredients together until well incorporated.
Store dressing in an airtight container for up to two weeks in the refrigerator.

Yield: 16 wings and about 1 1/2 cups (350 ml) Cool Ranch Dressing

Jason Ellis Show Update

2010-01-24T18:31:00.000-08:00

Sorry it took so long guys...things have been pretty crazy up in this joint. Anyhow, I think my appearance on the Jason Ellis Show went rather well. My husband says I played it safe, but I guess that's better than sounding like a crasshole. But in the end, I did get a , "Red Dragons!" so I guess that says it all.

I brought Jason some Barbecue Baby Back ribs, and a couple of vegan pizzas I made from scratch. He seemed pretty stoked, especially on the pizza. He even twittered about it later in the week and posted a picture of his daughter enjoying the pepperoni pizza I made for him.

Here's a couple of pics of the food I brought for him:

Seitan Ribs with Cedar Bones (Picture by Celine Steen)

Pizzas:

(TVP Pepperoni (recipe below) with vegetable tomato sauce and yellow and white Daiya on a THIS crust)

(Seitan BBQ ribs, Orange Chipotle BBQ Sauce, garlic, onions, cilantro, and yellow and white Daiya on the same crust)

Here's the recipe for the Pepperoni Topping. It will be featured in Celine and my next book, The Complete Guide to Vegan Food Substitutions.

Pepperoni Topping for Pizza

1 cup (96 g) dry TVP granules
1 teaspoon to 1 tablespoon (6 g) ground black pepper, depending on your heat preference
1 tablespoon (7 g) paprika
1 tablespoon (8 g) garlic powder
1 teaspoon anise seed
1 teaspoon sea salt
1 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon cayenne pepper or dried chipotle powder
1 cup (235 ml) water
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) liquid smoke

In a microwave safe bowl, mix together TVP with all of the herbs and spices.
Stir in water, oil and liquid smoke.
Cover tightly with plastic wrap and microwave on high for about 6 minutes.
Carefully remove from microwave, and allow to cool enough to handle.
Alternately, mix spices together with TVP.
Bring water to a boil, add in oil and smoke, stir into TVP and spice mixture, cover and let sit for 10 minutes.
Fluff with a fork and use to top your pizza, or stuff a calzone!

LIVE! On the Jason Ellis Show!

2010-01-14T09:36:00.000-08:00

Hey all...

I'm going to be on the Jason Ellis Show on Tuesday January 19, 2010 at 12:30 pm (PST)! It airs on Sirius Sattelite Radio on Faction 28 or XM 52.

Among other things, I will be talking about vegan eating and, of course, giving Jason and the crew some great food to snack on.

For those of you not familiar with the absolute HILARITY that is the Jason Ellis show, you can get a sneak peak of him HERE or HERE.

You can get a free 30 day trial internet subscription HERE.

We're Sorry...

2010-01-09T16:32:00.000-08:00

So, here it is...the link to the inevitable TYPOS found in 500 Vegan Recipes. HERE is where you can post them, read them, ask about them, yada yada yada.

With 512 pages of text, it was bound to happen. Sorry. We hope you haven't wasted too many ingredients!!!

It's Party Time!

2009-11-30T18:56:00.000-08:00

Come celebrate the release of 500 Vegan Recipes with Celine and Joni at the amazing, all-vegan shop, HUMANITAIRE!

Celine and Joni will be whipping up some yummy hors d’oeuvres from the book and signing copies.

Plus, you can get your holiday shopping done early with tons of cruelty-free t-shirts, shoes, handbags, cosmetics, books and more.

Humanitaire (www.shophumanitaire.com) is located in The Camp, on Bristol Street in Costa Mesa, directly across from Native Foods.

Saturday, December 5, 2009

3:00pm – 6:00pm

Humanitaire (at the Camp)
2937 South Bristol Street A101A
Costa Mesa, California

Hope you can join us!

Any questions, feel free to call Joni at 714-330-8306.

And the winner is...

2009-11-20T18:18:00.000-08:00

240* total responses! WOW! You peeps really want a copy of this book!

Thanks for all of your entries!

Random.org chose the following winners:

#36 Cookie said... Yay! I want to win!
November 14, 2009 6:12 AM

AND

#108 Paola said... Im delighted at the thought of winning this book! The fact that you have been so kind as to offer to ship international makes this free giveaway even more exciting!Thank u so much for this opportunity, this is one amazing book!Best Regards,Paola from the UK ;)
November 15, 2009 12:56 AM

Cookie and Paola...CONGRATS!!! Please send me an email with your mailing address so I can send these out to you!

To the rest, stay tuned, there are bound to be more giveaways soon!

*There were (233) total responses from blogger, and I had to add in the entries (6) from my facebook account, since my blog feeds directly there, so I added those 6 entries (plus the (1) entry received on the 500 Vegan Recipes blog) in at the exact time they were entered, and then counted in order from the first entry.