Simple Farro Salad

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES!, Traveling Vegan and tagged with avocado, balsamic, cucumber, Easy, farro, Fast, garlic, holiday, Low Ingredient, meatless mondays, onion, Party, potluck, quick, recipe, salad, salad dressing, tomato, travel, Vegan, vegetarian, vinegar, vinegarette, what to eat, what vegans eat March 13, 2013

So I recently started using my VeganXpress app on my iPhone more to go out to dinner. I found that at Uno’s I could eat many things but at Applebee’s I could eat pretty much nothing (they have both meat and dairy in almost everything even their veggie sides and salads). Last year Uno’s had a Farro Salad I loved on their small bites/apps menu. They have since changed it and added dairy and a bunch of other stuff that overcomplicates it but you can get the original one as a side order and double it. I was in love with it and decided to start making it at home and serving it with tortilla chips. My husband actually loves it and I bring it to family events where it is an absolute hit. So I decided to share it with you folks since it is now omnivore approved!

The farro can be hard to find but if you bug your local Whole Foods on twitter like I did, when they run out they will hold some for you when it comes back in :). Thanks to Whole Foods in Bedford, MA for that! They will also offer to help you with your vegan skills and show you around. Which I am going to take them up on shortly! I love the Whole Foods people!

So you take the farro and cook it. I use a steamer/rice cooker because I have two of them. I am obsessed with this tool and you should invest the $15-25 for one too. It is my favorite kitchen appliance and takes care of veggies and grains without any assistance. Best thing ever!

After the farro comes out put it in a mixing bowl and cover it and into the fridge it goes. I have these awesome Royal Prestige mixing bowls that are stainless steel with snap on covers. I would encourage everyone to get something similar.

When it is cold, you add the vinaigrette and veggies. I toss the tomatoes into the farro but I place the cucumbers on top so they don’t soak in the dressing. I have tried using celery in the past but it is too peppery in flavor for this dish, so keep it light with the cucumbers. Also don’t overcomplicate it and add too much, it will lose its flavor and nuttiness.

I then place it back in the fridge and let it marinate overnight or at least a few hours to settle. Then I bring it with me everywhere, keeping it cool, and serve with tortilla chips!

SALAD RECIPE

1 package Farro (cereal grain)

Water

Salt

(2) Cucumbers

(2) Vine Tomatoes (juicy and deep red)

Add Farro, Water, and a pinch or two of salt to the steamer/rice maker and cook on brown rice setting. Check about 15minutes before it is scheduled to be finished as it may stick if overcooked. Place in a mixing bowl, cover, and place in refrigerator until cold.

While farro is cooling, chop tomatoes and place in a small bowl. Set aside.

Half peel cucumbers so that some green is still remaining, chop, place in a separate bowl. Set aside.

When farro is cooled. Mix in dressing (*recipe below). Then mix in tomatoes.

Place cucumbers on top but do not mix in until you are ready to serve. This will keep them from absorbing too much dressing.

Place back in the fridge and cover. Let sit overnight or for at least 2 hours to combine and settle in the marinade.

Serve cold with tortilla chips.

*DRESSING RECIPE

(You can be lazy and buy a balsamic vinaigrette or you can make this. Up to you!)

Apple Cider Vinegar

Balsamic Vinegar

Olive Oil

Agave

Salt

Pepper

Dried Basil

Granulated Garlic

The directions for this recipe are tricky and not exact. I start out with equal parts oil and vinegar and then go from there. Whisk Whisk Whisk!

I find I add more vinegar in the end and I season to taste with the rest of the ingredients. I love garlic so I am generous with it. I add basil for aromatics and color but add it last and maybe about a tablespoon. The agave I whisk in to even out the vinegar.

I start with half ACV and half Balsamic but it is a balsamic vinaigrette in the end so you want that flavor to come through. I tend to add a few spoons of water to thin it out and will even toss in dehydrated onions if it’s a mostly adult group. Mess around with it and see what happens.

NOTE: Just be careful not to add too much to the salad I put it in and mix it at about 1/3 of a cup at a time until it is saturated well but not swimming. You don’t want any on the bottom that hasn’t absorbed. You can always bring more dressing with you if needed. It should be a fresh not soppy salad!

ENJOY!

OPTIONS: Add dehydrated onions to the dressing or top your salad with sliced avocado if serving in single servings!

XOXOX, The Hippie Gypsy

Happy Birthday Cake Recipes

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, Menus, QUICKIES!, Traveling Vegan and tagged with banana, Birthday, Birthday Cake, Cafe Indigo, cake, Chef Cloe, chocolate, chocolate chip, cinnamon, Cocoa, Coconut, coconut milk, cupcake, dessert, Easy, Fast, Guava, holiday, Hot Chocolate, ice cream, lemon, Low Ingredient, Mexican, Moo-Cluck, New England, Party, pastry, pumpkin, quick, recipe, strawberry, travel, vanilla, Vegan, vegetarian, Veggie Galaxy, what to eat, what vegans eat, Whole Foods February 23, 2013

So Monday will be my birthday. This weekend I will be removing wallpaper from my new house. As you can see I am a party animal. I cannot wait to make a birthday cake for myself however. Cakes are very important in my family. A few reasons have dictated this importance. 1.) My mother never got birthday cakes as a child due to a mixture of it being an extravagance to a single mom with six kids and also the fact that my mom was born on the second anniversary of her sister’s death. 2.) My birthday is the same week as 4 other family members. My cousin was born the 22nd, my grandmother the 24th, I on the 25th, my aunt on the 26th, and my great-grandfather on the 27th. So that week was pretty party ridden. 3.) My birthday tends to fall during blizzards. So we always had to prepare in advance for the cake in case we could not leave the house for ingredients. In High School once, I discovered that I loved cooking when caught in a blizzard on my birthday. I not only figured out how to get myself Chinese food but I also made myself an apple caramel drizzle cake out of things in the pantry and a very weathered version of the Joy of Cooking and a church cookbook were analyzed and ingredients were questioned like “is baking soda and powder different and is there a substitute for canola oil?”

So this year I am going to give you my favorite low ingredient birthday cake recipe that my husband adores despite it being vegan. I will also post links to some of the most delicious looking cakes out there and tell you where I would buy my cake if I wasn’t going to make it this year.

Enjoy my birthday cake extravaganza!

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My Favorite Birthday Cake Recipe:

Mexican Hot Chocolate Cake with Guava Filling

CAKE:
1 Box of Dark Chocolate Cake Mix (most mixes are vegan just look)
3/4 bag of vegan chocolate chips
1 can of pumpkin
Cinnamon
Earth Balance to butter the cake pans
Parchment to line the bottom of the cake pans

Filling:
1/4 bag of vegan chocolate chips
1 thin large can of guava paste (I like Goya)
Cinnamon
Vanilla Sugar (I like Penzey’s)

Topping:
Chocolate Frosting (You can make it or buy it, I like to make a ganache style frosting)
Vanilla Sugar
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Take all cake ingredients place in a large mixing bowl. Mix until combined. Add Cinnamon to taste. I always add 1-3 tbsp so that I can taste the cinnamon over the chocolate flavor. I test as I add it. Place in two round cake pans evenly lining the bottoms with parchment and buttering them with Earth Balance Buttery Sticks.

Bake according to the box directions. Take out when you can remove a toothpick cleanly.

Next in a medium mixing bowl warm your guava paste so you can spread it in between the cake layers. On top of the cake you will sprinkle cinnamon, spread the guava paste, and then sprinkle chocolate chips and vanilla sugar. Top with warm second cake layer.

Next, warm the frosting so you can drizzle it over the top of the cake. Wait until the cake is cooled. THen drizzle the frosting over the top. Sprinkle liberally with vanilla sugar.

Serve with homemade ice cream.

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LINKS TO DELICIOUS LOOKING CAKE RECIPES FOR BIRTHDAYS!

Banana Split Cake: This looks and sounds amazing.

Lemon Birthday Cake: THis sounds so light and delicious. I would even use this cake as a base for my July 4th Trifle!

Chocolate Chip Banana Cake: Chef Chloe is always a no brainer when it comes to cooking. Her cookbook also has a birthday cake recipe that looks divine! I had a banana cake layer at my wedding by Red Velvet Cafe in Las Vegas, NV and I am a convert!

Strawberry Vanilla Cake: This recipe has quite a few ingredients but I have all of them in my home so I figure so will most vegans. This looks and sounds fresh and delicious and looks amazing like a giant strawberry shortcake. Yum!

Raw Chocolate Hazelnut Cheesecake: Something more decadent and raw for my raw fans! This looks so sinful I can feel a toothache coming on and the drool pooling on the side of my mouth!

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Top Places to buy a Vegan Cake in New England:

1. Veggie Planet in Cambridge, MA: I cannot say enough about the restaurant or the all vegan bakery. It is amazing. Get the cheesecake with strawberries or the Coconut Lemon Passionfruit Layer Cake. I live for these two cakes and served the Coconut at my Bridal Shower last February.

2. Cafe Indigo in Concord, NH and MA Whole Foods: You can get their cakes onsite or at local Whole Foods throughout Massachusetts. The Carrot Cake changes lives. You will never want another carrot cake ever again. I served that cake at my engagement party and I buy slices of it at Whole Foods more than I probably should. My omni husband does as well and sometimes eats mine.

3. Moo-Cluck Corp. : You can buy these at various whole foods and natural foods stores in the cold section. I have bought all of their items at some point but truly love the vanilla strawberry cake when I need to buy something to run to a party in a pinch. It is yummy and the strawberries are fresh and not just some syrup.

Chocolate Cherry Brownie Cupcakes

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Desserts, QUICKIES! and tagged with almond, cake, chocolate, cupcake, dessert, Easy, Fast, holiday, Low Ingredient, meatless mondays, Party, potluck, pumpkin, quick, recipe, travel, Vegan, vegetarian, what to eat, what vegans eat February 16, 2013

So during the Superbowl (that I was not impressed at all with, Go Pats!). I decided to experiment on my two favorite people who will eat just about anything. My lovely husband and my very good asian male friend. Both will eat vegan food without any fuss. My husband because he will eat anything, and in bulk. My friend because he grew up in a Chinese family where “vegan” isn’t a foreign or scary but very normal and part of the culture. That being said I decided I would make a chocolate cherry cupcake that was half homemade. Basically an adaptation of the boxed variety. I also figured this could be a great treat for potlucks, birthdays, and the upcoming Valentine’s Day holiday!

So I got to work looking for a good boxed brownie mix that was vegan. I found Ghirardelli Double Chocolate Brownie mix which is really just brownie mix with chocolate chips and that seemed perfect. The reason I say that is because a.) the chocolate chips in the mix were vegan and B.) generally if chocolate cake/brownie mixes do not have chips in them I will add them to add a light flavor mask over any vegetables I toss in and their potential after taste. That being said… enter pumpkin. I know you can add a can of pumpkin to cake mix in lieu of oil/water/eggs but brownies I always hear “add black beans and puree them”. This has never sat well with me as I am part mexican and think refried beans don’t go with my dessert they only touch chocolate in mole, so I went back to my trusty canned pumpkin. Also let me note that you should NEVER add the egg replacer powder with your oil/water to brownie mixes the batter will separate during baking and you will be left with a rubbery batter covered in an oil slick. Oh and my husband will still eat it FYI.

So I added pumpkin to my brownie mix and then stirred forever. Once combined I placed batter equally in 12 paper cups in a cupcake pan. I then microwaved bagged frozen cherries from Whole Foods and placed one squished down in the center of each cupcake. They will be a little runny but that is totally ok. Then I covered half the cherries with a little more batter and half I left exposed. This was just to see what was a better method. Both came out fine so it is really up to you! I liked the batter topped a little better because it seemed like a hidden treasure but the exposed cherry is aesthetically more pleasing unfrosted. I then baked it according to the pan brownie suggestions on the box.

Mini Recipe:

Ingredients: Ghirardelli Double Chocolate Brownie Mix, (1) Can pumpkin, Whole Foods Frozen whole cherries, Betty Crocker Vanilla Frosting, Sliced Raw Almonds, Vegan Chocolate Chips (12chips).

Instructions: Add canned pumpkin to mix. Stir. Place in cupcake papers inside cupcake pan. Add defrosted cherries to center. Bake at 325degrees for about 40minutes. Take out. Let cool. Add frosting a sprinkle of almonds and one chocolate chip!

The end result. They came out so yummy! They are better cooled however. Gives the cherry juice a chance to settle into the cake.

They were lighter than a fudgy brownie but more dense than a box made cupcake. I thought they were perfect. I added a dollop of vanilla frosting (Betty Crocker from the aerosol decorator can) and then sprinkled with raw sliced almonds and one vegan semisweet chocolate chip. However for Valentine’s Day I am thinking red sparkly sprinkles and a heart-shaped dollop or maybe a blue frosting heart? Any suggestions?

Well anyway the almonds are the perfect addition. I am actually thinking I may add a shake of almond extract to the batter next time to increase that sweet cherry flavor. I will tell you all how it “pans” out 😉 … pun intended!

Happy Valentine’s Day folks! Enjoy the chocolatey love with your sweet!

XOXOX, The Hippie Gypsy

Top 25 Must Have Vegan Grocery and Pantry Items

Posted by LD in Shopping Vegan, Traveling Vegan and tagged with almond, chocolate, couscous, cream cheese, dessert, Easy, flax, macaroni, noodle, pumpkin, salad, tofurky, tomato, travel, Vegan, vegetarian, what to eat, what vegans eat January 28, 2013

Inspired by a recent post I read on “The Kind Life” blog regarding Alicia’s top 20 ingredients (http://thekindlife.com/blog/post/alicia-silverstone-20-vegan-essential-kitchen-ingredients) I decided to place my top 25 grocery/pantry needs:

Earth Balance Products: Buttery Sticks or Tub Butters/Margarines and their new cheese puffs!
Organic Soy Milk or Almond: Chocolate, Vanilla, or Plain (I rarely use unsweetened)
Cashews (Raw)
Daiya: The havarti blocks are a god send but all of them are great.
Galaxy Foods Vegan Parmesan (It is the best parm substitute, Parma brand doesn’t taste anything like actual cheese)
Tofutti Products: I love their sour cream, sliced american cheese, and cream cheese. They are a great go to brand even for ice creams.
American Flatbread Company: Vegan Harvest Pizza
Tofurky: Their sliced deli Meats, crumbles like chorizo for tacos, and their grill friendly brats are amazing! You will forget they are fake. The deli meats have a weird odor in the package but on a sandwich it goes away. The chorizo will stain so handle carefully but it tastes just like taco meat.
Miso Mayo: Dill flavor.
Veganaise: It tastes like a cross between mayo and deviled eggs.
Canola and Olive Oils
365 Brand Vegan Chocolate Chips: Just like Tollhouses but no milk!
Flaxseeds: I buy them in a bulk bag and place them in the freezer.
Nutritional Yeast: You will learn this helps cheesify anything.
Canned Coconut Milk
Whole Foods Vegan Sugar
Beans: black, lentil, navy, garbanzo, and canneloni
Canned Pumpkin or Squash
Whole Wheat Pasta
Farro, Quinoa, or Couscous
Rao’s Tomato Basil Sauce
Herbs/Spices: Kosher Salt, Basil, Thyme, Garlic, and Sage Fresh
Potatoes: All kinds from sweet to purple to russet.
Kale or Greens
Canned and Fresh Tomatoes

I shop at my local grocery store for most items but the hard to find things like Daiya and Nutritional Yeast I go to two places: Whole Foods or VeganEssentials.com. Vegan Essentials delivers but requires you to cold ship perishables so check their shipping schedule (right now it is Tuesdays) and the extra cost for the cold packs!

Happy Shopping and Happier Munching!

Banana Walnut Chocolate Chip Muffins: The Joy of Vegan Baking Adaptation

Posted by LD in Beginner Recipes, QUICKIES!, Traveling Vegan and tagged with adaptation, banana, cake, chocolate, cupcake, dessert, Easy, Fast, flax, low sodium, muffin, Party, potluck, quick, recipe, The Joy of Vegan Baking, travel, Vegan, walnut, what to eat, what vegans eat August 2, 2012

So I love muffins and chocolate and bananas and my “Joy of Vegan Baking” Cookbook so when I saw a recipe for Banana Walnut Chocolate Chip Muffins I passed out in a heavenly rush on my kitchen floor! All jokes aside the recipe was easy and yummy and hit the spot. I could make a ton of them for a work related early morning meeting or just to snack away at throughout the week for the whole family. I even brought some to my neighbor’s house last night for the kids and they became the “best muffin I ever ate” by the 8year old omnivore at the house. So that being said, I knew I had to throw the adapted recipe up. The “Joy of Vegan Baking” calls for more chocolate chips which I am usually game for but in this case they were crumbling apart from the chips so I cut them in half and it was perfect. I also added a little more vanilla and some flaxseed powder. The muffins keep well and are pretty good ingredient wise with nuts, seeds, and 4 bananas. Can’t beat a semi-healthy muffin! Enjoy!

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INGREDIENTS:

2cups All Purpose Flour (I use unbleached from Trader Joe’s)

1 1/2 teaspoons Baking Soda

Pinch of Kosher Salt

1 Cup Vegan Sugar (Whole Foods has a good one)

1/3cup Canola Oil (Vegetable will work but Canola is better)

4 Bananas ripe or brown (deep yellow work best although brown are a little sweeter)

1/4 cup water

1 tbsp Mexican Vanilla Extract

1/2 cup Vegan Semisweet Chocolate Chips (green package at whole foods)

1/2 cup chopped raw walnuts

OPTIONAL: Add 2 tbsp powdered flaxseed for a little extra goodness, it won’t effect the flavor or texture!

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LET’S BAKE!

Place paper in muffin tins. You can use folded parchment or just any good old cupcake paper wrapper. I have tons of old Christmas ones so red and green it is!

Preheat oven to 350 degrees.

Get two bowls to mix in. One for wet ingredients one for dry. The larger one for the wet ingredients as you will add the dry to this mixture later.

Flour, Baking Soda, and Salt in on bowl (optional flaxseed powder). Lightly whisk to combine everything well.

Next, in the larger bowl or the “wet” bowl mix the oil and sugar until it looks like a yellow slushy.

Mash in the bananas to the “slushy” mix. Then add water and vanilla. Combine well.

Now sift the dry mix into the wet mix slowly. I would add about 1/8 at a time then stir in completely and sift in the next bunch to avoid those bubbles of lumpy dry mixture.

Once all is combined well stir in chocolate chips and walnuts.

I did not add walnuts to one batch at the request of my neighbors kids the other day and the muffins were still deemed the “best muffin she has ever had”. 8 year old approval is a good thing especially an 8 year old omnivore! So nuts or no nuts they are A-OK. Moving on…

Scoop mixture into cupcake pan/cups. I use a 1/4 cup measuring cup if my Ice cream scoop is unavailable.

Back for 25minutes in a gas oven it may take closer to 30 in an electric oven.

Take out, cool, and eat.

Traveling Vegan: Snacking your Way to Athleticism

Posted by LD in Beginner Recipes, QUICKIES!, Traveling Vegan and tagged with almond milk, banana, blender, cinnamon, coconut milk, cold drink, dessert, Easy, Fast, flax, gym, Low Ingredient, low sodium, mango, olympics, protein, protein shake, quick, recipe, rice milk, running, shake, smoothie, strawberry, travel, tropical, vanilla, Vegan, vegan athlete, what to eat, what vegans eat, working out July 5, 2012

I was athletic prior to my vegan days. I ran a half marathon just months before being given, what I felt at the time was, a life sentence of veggies. My life has turned around for the better since that event over a year ago and it is about to change again! This week I will be allowed to begin my athletic streak again! The doctors gave me the A-OK to start running or cycling or whatver-ing! I was so excited I joined a gym with free spin classes and yoga! Then I got a call from my new trainer and her question about my diet hit home. I have never been an athlete while vegan. No more lean chicken breast or broiled fish or hard boiled eggs. What should I be eating before my Saturday training session?

So I started first by cutting my calories this month. I was consuming far too many. I use the Calorie Count app on my phone www.calorie-count.com and it is great, Weight Watchers is another great option www.weightwatchers.com but costs about $15 a month for their online food logging service. I prefer the free calorie count online or app service, it even gives you a letter grade on your eating habits. Now the tough part is what calories are good for this new athletic lifestyle? I have talked to some friends, fellow runners, my old trainer, and referenced some sites. The best advice I was given: more protein less oil. So I went on a hunt for a new protein shake and since I tried one I liked at “The Seed” conference in NYC, I am going to start there and itemize how my training goes or adapts with it. So here is my recipe for the protein smoothie that will start of my travels to the gym, pre-run, and anywhere else I go!

1 packet or serving Vega Vanilla Chai Protein Powder (available at Whole Foods or online)
1 serving frozen tropical fruit blend (again whole foods has a banana, strawberry, mango mix I love)
1 banana
1-2 cups of milk (the suggestion was Rice but I only had unsweetened almond milk or vanilla coconut)
1 tbsp freshly ground flaxseed powder

I place it in the blender with the milk, powder, flax, and banana on the bottom and the frozen fruit is like ice on top. I like a little more milk because it is not as thick but my friend likes it thick so it melts over a period of time in the morning. This is a dense treat so remember it is a whole meal not just a snack! Enjoy!

PS I will keep you updated on how this works at Saturday’s training session!

Traveling Vegan: Fourth of July Trifle

Posted by LD in Beginner Recipes, Meatless Monday Desserts, QUICKIES!, Traveling Vegan and tagged with blueberry, cake, coconut milk, Coconut Whipped Cream, cream cheese, dessert, Easy, Fast, flax, holiday, lemon, marscapone, Party, potluck, strawberry, travel, trifle, Vegan, what vegans eat July 3, 2012

In preparation of the Fourth of July I have found I need two things 1. Produce and 2. A Sharp Knife.

It has been a hot summer here in the Boston area and knowing this I always prepare lots of cut fruits and veggies that are placed in glass containers in my fridge for snacking or for easy food preparation. After going to the grocery stores and Costco yesterday I came home to chop all my new finds up. I have 3 containers of cucumbers, 1 very large container of tomatoes, 12 chopped apples in a mixing bowl with lemon juice for pie, and 3 containers of strawberries. I felt good about this because when traveling over the fourth of July and surrounding days I see a need for cool raw items like fruit and cutting it up just makes it more accessible. The other day I went through 2 cartons of chopped strawberries from Saturday’s farm stand because of a Graduation party. If they had not been so accessible I may have just gone and lazily bought something. Instead my vegan version of a Fruit Trifle went over so well it was empty within 1 hour. The grocery store cake was barely missing a third of its frosting. So with that I am going to give you my trifle recipe and hopefully you will take that to the next fiesta you get invited to this summer as well as my tips to remember to “chop, contain, and take away” all those delicious fruits and veggies you buy each week. The 30 minutes it takes to do them all after shopping saves so much time later that week when you are in a hurry!

Ingredients for Marscapone:

1 8oz container vegan cream cheese

1/3cup vegan sour cream

1/3cup vegan powdered sugar

Ingredients for Whipped Cream:

2 cans chilled Coconut Milk

4 tablespoons Coconut Flour

1tbs Vanilla Extract

1-2cups Vegan Powdered Sugar

Ingredients for Cake:

1 lemon cake mix (try Organics by Dr. Oetker)

2 tablespoons freshly ground flaxseed powder

1 egg worth of egg replacer (I use Ener-gee Egg Replacer and buy it at Whole Foods)

Vegetable/Soybean Oil

Water

Ingredients for Fruit Filling:

4 cups chopped fresh strawberries

4 cups fresh blueberries

START: Make the yellow cake per the box specifications adding 1 egg worth of egg replacer and 2 eggs worth of powdered flaxseed (2tbsp). I use two circular cake pans and fill each half way. Bake until slightly browned and allow to cool before starting trifle.

CREAMS: In separate bowls, begin mixing the ingredients outlined above for each of the marscapone and whipped creams. For the whipped cream take only the white coconut cream substance from the can draining away any liquid before it goes in the bowl. You can double either recipe for more thick creamy layers to the trifle if you have a larger trifle bowl. Whip both until thick and place into the refrigerator while you wait to prep the rest of the trifle.

FRUIT: Chop the strawberries into small squares about the same size as a large blueberry. Blueberries can remain as is for layering.

MAKING THE LAYERS: I start the bottom layer with lemon cake. I trim the edges that are crusty off first and then slide to the bottom of the trifle bowl. I then top it with 1/2 of the marscapone cream. The next layer is of 1/2 of the blueberries. Then 1/2 of the whipped cream on top and last a layer of 1/2 of the chopped strawberries. Then repeat the whole set of layers. I save a few blueberries to sprinkle with the strawberries on the top layer as well since it is exposed.

Refrigerate until it is time to serve. Enjoy!

PS: This was a crowd pleaser to even non-vegans (since I am the only one that was at this party). They were whispering about it outside and talking to my mother about how talented I was. It is too simple to be talent so sneak around telling everyone you are an amazing chef and whip this up tomorrow morning for your Independence Day party!

Quick Lunch: Oriental Ramen with Veggies

Posted by LD in Beginner Recipes, QUICKIES!, Traveling Vegan and tagged with Easy, Fast, Low Ingredient, noodle, quick, ramen, soup, travel, Vegan, what to eat, what vegans eat June 22, 2012

When I go to work I always keep a few standby items in my drawer. One is everyone’s favorite college favorite: Ramen noodles. I get the “Oriental” flavor of Ramen and leave the dehydrated bricks in my drawer for a fast lunch. However, I am ever so aware of the sodium content and lack of veggies so I usually grab leftover veggies from my fridge and bring them into work so I can make myself a quick ramen lunch. My favorite veggies with the ramen are broccoli and edamame. I will be honest about the fact I do not LOVE edamame but when you can grab it from the freezer and toss it in a microwave so easily and it is filled with protein, I am in. So here is what I had for lunch yesterday. I encourage you to add any veggies you want and maybe even spice it up with some sesame seeds or peanuts or bean sprouts or shredded carrots and make a proper ramen soup (but on the go)!

Ingredients:

Ramen Noodle Soup (Oriental Flavor)
1-2cups leftover veggies or 1/2-1 cup of frozen veggies
water

Break up ramen noodles and place in bowl with water.
Place frozen veggies with some water or leftover veggies with no water into a bowl.
Place both bowls in microwave for 3-4 minutes.
Dump veggies into ramen noodle soup and enjoy!

Optional additionals: lemongrass, peanuts, bean sprouts, shredded carrots, cabbage, bokchoy, or whatever else you can find in the fridge!

Traveling Vegan: “The Seed: A Vegan Experience” in SoHo NYC on Saturday June 16, 2012

Posted by LD in Traveling Vegan and tagged with travel, Vegan June 18, 2012

On Saturday I decided I would attend a vegan conference, my first and only vegan conference to be more specific. I had a few reasons for this. One is that I am not a very good vegan and I should learn the lay of the land. I fell into this by a surgeon’s order not by a love of baby cows on the kill floor of a local veal slaughter-house. In fact my father worked in a slaughter-house for several summers as a young man. I am hardly the one to be an animal advocate. However, it had some courses and speakers that I really wanted to hear. One on vegan blogging and another on cancer and eating vegan. The food demonstrations couldn’t hurt either!

What I found when I was there was not what I expected at all, and this was a good thing. I am not thin by any means. After being a half marathon runner turned post-surgery slug. I have gained a bit of poundage that I still am working on eliminating. I didn’t want to be in line with hundreds of skinny, yoga pant wearing ladies in cotton organic blends with vegan running shoes and vegan makeup on their glowing faces. I was a new vegan and I needed comfort in the fact I still didn’t know if my makeup was vegan nor was I caring at the moment because I am still trying to master making a decent Chik’n Parm.

What I did find through the line and the speeches and the demonstrations was a bunch of people just like me. Some unsure of how they got here others precisely sure but most not knowing if they were “doing it right”. The answer from the experts was “probably not but that’s okay because there really is no right way”. Everyone had different reasons and responses. I loved that many were like me in that they got into it for health reasons and the “vegan mafia” that tries to cut down the less vegan strict folks is not the majority. They appreciate anyone who tries because it is a step forward. Even Dr. Joel Fuhrman couldn’t totally hate the junk food vegans (ve-junk-atarians) because they were trying. He just wanted to help them become healthier. I responded to this with a whole heart. How do I become a better vegan but more importantly a healthier person?

The answer seems easy. G-BOMBS. Dr. Fuhrman says Greens-Beans-Onions-Mushrooms-Berries-Seeds are a partial answer to your anti-cancer nutritional needs. He particularly encouraged if not came close to demanding everyone make sure to integrate nuts and seeds into their everyday diet. These were very important. He also said preparation of the onions was important. You shouldnt cook them and then cut. Cut first then add to your dish. Another chef said to cut them slowly as not to release a ton of the gases because you need these. These are all things I had never learned and I am tempted to get his book “eat for Life”. But I will probably start by reading it in the library as I am forever a skeptic on speeches being marketing campaigns at these things.

The good news is I kinds follow this advice already. I made my mother and I muffins the night before for the 4.5hr drive from Boston to NYC for this conference and my muffins were made from bananas, walnuts, flaxseed, canola, flour, chocolate chips, and sugar. Now I know what the vegan mafia would say SUGAR FLOUR OIL… NOOOO! The point is I am starting. It’s a muffin for God’s Sake. But it has the seeds and the nuts so there. I will work on the rest at lunch or dinner. I made a delicious chili that is leftover in my fridge and it has some of Dr. Fuhrman’s favorites in it. Tomatoes, onions, peppers, black beans, soy meat, garlic, etc. So I have things to get back on track.

The best piece of advice I received was simple. Do not try to defend yourself. Simply say “I feel good and this makes me happy”. I found like many others that I was alone when I became vegan and some people were not only resistant but upset by my food choice. I don’t think it was that they preferred the “sick” me but I do think it makes others uncomfortable for some reason. That being said everyone I listened to, did the same thing. Found others online going through this and fought to defend themselves at home. I will never do this again. All I will say is that I am happy, I am healthy, and I feel great.

As for food at the conference let me inform you of a few places you need to go! One is the booth that had Queso. I am hesitant to eat vegan queso as I can never find an amazing cheese sauce. However, try Vegan Queso by www.food-for-lovers.com . I am officially obsessed and should have bought two containers of it instead of one. There are not a ton of ingredients and I am not sure how it is sooo delish but it is. Another suggestion is to get the Fried Chick’n from local Brooklyn food stop Foodswings (www.foodswings.net). I am in love with it and I cannot imagine how they make it so tasty but they do. It tasted to me like having fried chicken again! Lastly, I missed the MAC’N Food Truck but I heard it was to die for. So try to their Mac n’ Cheez out when you find yourself in NYC. I am going to go back in search!

That is all for today folks. I will be sure to give you those Chili and Muffin recipes later this week. Have a Happy Monday!

Veganized Spinach Artichoke Dip

Posted by LD in Beginner Recipes, Holiday Recipes, Meatless Monday Appetizers, QUICKIES!, Traveling Vegan and tagged with artichoke, cream cheese, daiya, dip, Easy, Fast, garlic, holiday, olive oil, onion, Party, potluck, quick, recipe, spinach, travel, Vegan, vegan spinach dip, vegetarian, what to eat, what vegans eat April 16, 2012

I missed spinach artichoke dip. The yummy kind you had at the chain restaurants when you went out for a girl’s night and a movie or a date in your early 20’s. It was always gooey fun and my stepkids love it also… so why not veganize it? My first instinct was because it is too hard without the dairy but no no no, it is not! This is an easy dump and go recipe for even the most novice! So beginner vegans enjoy your chips and dip! I have served this to a bunch of my husband’s friends and they never new the sneaky truth. Nor did I tell them. And it will stay that way.

INGREDIENTS:

4 tbsp Olive Oil
4 tbsp Garlic
2 tbsp Onion
2-4tbsp Kosher Salt
1 tbsp Basil
1 can Artichoke Hearts (drain & dice)
1 block frozen spinach (thaw)
5oz Block Vegan Mozzarella Cheese (diced) (I use Cross Your Heart)
1/4 cup Tofutti Sour Cream
8 oz. tub Vegan Cream Cheese (Tofutti or Galaxy)
4 tbsp Vegan Parmesean (I only use Galaxy brand for this recipe)
1 tsp smoked paprika
1/2 tsp to 1 tsp red pepper flakes (to taste)

TIME TO COOK!

Take 4tbsp olive oil in bottom of saucepan and throw in garlic (i use alot lke 4 tbsp and the frozen kind in the little cartons is the best to use), some onion I use about 2 tbsp of dehydrated onions, kosher salt to taste (at least 2-4tbsp i use more), and basil at least 1 tbsp.

Heat until it starts to get a touch of brown on the garlic and then dump in a drained can of finely diced up artichoke hearts that were in water; mix. Then dump in the following after the mixture is warm:

1 thawed frozen block of spinach,
5oz or a half of a block of mozzarella flavored cross your heart vegan cheese diced into smaller cubes;
1/4 cup tofutti sour cream (its vegan),
1 whole 8oz container of tofutti cream cheese (its vegan); and
4tbsp of vegan parmesean cheese.

Mix until mozzarella melts. I add more salt and basil at the end and a bit of red pepper (2 shakes) and 1 tsp of smoked paprika.