Olive & Sun-Dried Tomato Focaccia Bread
(from The Garden of Vegan, Barnard & Kramer)
Focaccia is a traditional Italian flatbread which is drizzled with olive oil, sprinkled with coarse salt and coarsely chopped herbs, and baked. These days it comes soft or crisp, thick or thin. This is our version of a classic favorite...
-1 pizza dough, uncooked:
2 tsp dry active yeast
1&1/2 cups warm water
1 tsp dry sweetener
3 cups flour
1 tsp salt
In a large bowl, stir together the yeast, warm water, and sweetener. Let sit for 10 minutes. With a wooden spoon stir in 2 cups of the flour until well combined. Stir in the remaining flour and salt. On a lightly floured surface, knead the dough for 6-8 minutes or until smooth and elastic. Transfer dough to a large, lightly oiled bowl, turning dough until covered with oil. Cover with a cloth and set aside in a warm, non-drafty spot and let rise until double in size (approx 1-1&1/2 hours).
-1&1/2 tsp dried rosemary
-1&1/2 tsp dried oregano
-1 tsp coarse sea salt
-1/2 tsp coarse black pepper
-2 tsp olive oil
-1/3 cup olives (your choice), chopped
-1/3 cup sun-dried tomatoes
Preheat oven to 400 degrees F. In small bowl, mix together the rosemary, oregano, salt, and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place loaf on lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with olives and sun-dried tomatoes. Bake for 15-20 minutes or until edge is browned.
Enjoy!
Saturday, October 16, 2010
Wednesday, October 13, 2010
Sometimes...
(when your non-veg*n friends are at Whole Foods and they come across vegan baked goods... and it makes them "think of YOU", so they just HAVE to pick it up in case you've not seen it before...)
...
Being the "token" Vegan kicks ASS.
...
Being the "token" Vegan kicks ASS.
Monday, October 11, 2010
Recipe! (Healthy Rice)
...from How It All Vegan (Barnard, Kramer)
4 cups water
2 cups short-grain brown rice
5 cloves garlic, minced
3 Tbsp cilantro, minced
1/4 small white onion, chopped
1 Tbsp apple cider vinegar
3 Tbsp curry paste
1 tsp salt
4 Tbsp flax oil
2 cups kale, chopped
In a medium pot, add the water and rice, boil for 30 minutes on medium heat. Stir in the garlic, cilantro, and onion and cook 10 minutes more. Remove from heat and stir in the vinegar, curry paste, salt, oil, and kale. Makes 2-4 servings.
Enjoy!
4 cups water
2 cups short-grain brown rice
5 cloves garlic, minced
3 Tbsp cilantro, minced
1/4 small white onion, chopped
1 Tbsp apple cider vinegar
3 Tbsp curry paste
1 tsp salt
4 Tbsp flax oil
2 cups kale, chopped
In a medium pot, add the water and rice, boil for 30 minutes on medium heat. Stir in the garlic, cilantro, and onion and cook 10 minutes more. Remove from heat and stir in the vinegar, curry paste, salt, oil, and kale. Makes 2-4 servings.
Enjoy!
Friday, October 8, 2010
Recipe! (The Best Ever Vegan Mac & Cheese)
Seriously. It's really really really good! Click HERE for the recipe. Have a 9x13 baking pan and a blender handy... You're gonna love this one. Also, it's gonna feed you, plus 8 or 9 of your friends!
What's Your Milk Substitute?
I suppose we all have our preferences... I have a particular method myself, too. Soy milk in my coffee and for baking (the creaminess is similar to whole milk), rice milk in my cereal (consistency of skim milk), and I looooove chocolate almond milk for just drinking out of the carton... I mean glass. :)
What is your milk substitute? Or are you still drinking cow's milk? Sheesh. Well, give one of these a try; I promise, you won't regret it!
What is your milk substitute? Or are you still drinking cow's milk? Sheesh. Well, give one of these a try; I promise, you won't regret it!
Thursday, October 7, 2010
Recipe! (Quinoa Salad)
Quinoa Salad with Black Beans and Mango
from Veganomicon (Moskowitz & Romero)...
serves 4-6
1 mango, peeled and diced
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 Tbsp red wine vinegar
2 Tbsp grapeseed oil
1/4 tsp salt
2 cups cooked quinoa, cooled
1 (15 oz) can black beans, drained & rinsed
A few leaves of lettuce for garnish
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
Enjoy!
from Veganomicon (Moskowitz & Romero)...
serves 4-6
1 mango, peeled and diced
1 red bell pepper, seeded and diced as small as you can get it
1 cup chopped scallions
1 cup chopped fresh cilantro
2 Tbsp red wine vinegar
2 Tbsp grapeseed oil
1/4 tsp salt
2 cups cooked quinoa, cooled
1 (15 oz) can black beans, drained & rinsed
A few leaves of lettuce for garnish
Combine the mango, red bell pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grapeseed oil, and salt, and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans. You can serve immediately or let it sit for a bit for the flavors to meld. To serve, place a few leaves of lettuce on a plate and scoop some salad on top. This tastes good chilled and is even better at room temperature.
Enjoy!
Wednesday, October 6, 2010
Recipe! (Jen's Creamy Basil & Sun-Dried Tomato Pasta)
This comes from La Dolce Vegan (Sarah Kramer)... a GREAT cookbook full of quick, simple, and animal-free recipes. How much better could it get?
...A wonderful sauce recipe that can be whipped up in a flash while you're waiting for your pasta to cook.
Dry pasta, enough for 2 people
7-8 sun dried tomatoes
1 package silken tofu
2-3 garlic cloves
1/4 cup fresh basil, tightly packed
1/2 tsp salt
2 cups broccoli, cut into bite-sized pieces
In a large pot of salted water, boil the pasta. While the pasta is cooking, in a blender or food processor, blend the sun-dried tomatoes, tofu, garlic, basil, and salt until smooth. Set aside. When pasta is almost done, add the broccoli to the pasta water and cook for an additional 2-3 minutes. Drain noodles and broccoli and return cooked to the pot. Add the basil sauce and toss together well. Serve immediately. Makes 2 large or 4 small servings.
Enjoy!
...A wonderful sauce recipe that can be whipped up in a flash while you're waiting for your pasta to cook.
Dry pasta, enough for 2 people
7-8 sun dried tomatoes
1 package silken tofu
2-3 garlic cloves
1/4 cup fresh basil, tightly packed
1/2 tsp salt
2 cups broccoli, cut into bite-sized pieces
In a large pot of salted water, boil the pasta. While the pasta is cooking, in a blender or food processor, blend the sun-dried tomatoes, tofu, garlic, basil, and salt until smooth. Set aside. When pasta is almost done, add the broccoli to the pasta water and cook for an additional 2-3 minutes. Drain noodles and broccoli and return cooked to the pot. Add the basil sauce and toss together well. Serve immediately. Makes 2 large or 4 small servings.
Enjoy!
Tuesday, October 5, 2010
Recipe! (Slow Cooker Chili)
Stolen from the pages of the latest Yoga Journal magazine, by way of The Gourmet Vegetarian Slow Cooker: Simple and Sophisticated Meals from Around the World, by Lynn Alley (and modified from vegetarian to vegan).
Makes 6 to 8 servings.
Slow cookers vary, so adjust the temperature of yours to keep the liquid at a low simmer as the beans cook.
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp each: dried Mexican oregano, cumin seeds, and coriander seeds
1/4 tsp aniseed
1/2 onion, diced
3 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup fresh or frozen corn kernels
Salt to taste
1/2 cup whipped silken tofu
1/4 cup thinly sliced green onions, green part only
1/2 cup chopped fresh cilantro leaves
Thoroughly pick through and wash the beans, then place them, along with the water, in a 6 or 7-quart slow cooker insert. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander in an electric coffee mill or with a mortar and pestle and add to the beans. Cover and cook on low for 6 hours or until the beans are tender.
Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking for 2 hours.
About a half hour before serving, add the bell pepper and corn to the beans.
Season with salt to taste. Ladle into bowls and top each bowl with a dollop of tofu and a sprinkling of green and onion and cilantro.
Enjoy!
Makes 6 to 8 servings.
Slow cookers vary, so adjust the temperature of yours to keep the liquid at a low simmer as the beans cook.
2 cups dried kidney or pinto beans
6 cups water
6 allspice berries
1 stick cinnamon
1/2 tsp each: dried Mexican oregano, cumin seeds, and coriander seeds
1/4 tsp aniseed
1/2 onion, diced
3 cloves garlic, finely minced
1 (28 oz) can crushed tomatoes
1 Tbsp unsweetened cocoa powder
1-2 Tbsp chili powder
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup fresh or frozen corn kernels
Salt to taste
1/2 cup whipped silken tofu
1/4 cup thinly sliced green onions, green part only
1/2 cup chopped fresh cilantro leaves
Thoroughly pick through and wash the beans, then place them, along with the water, in a 6 or 7-quart slow cooker insert. Grind the allspice, cinnamon, oregano, cumin, aniseed, and coriander in an electric coffee mill or with a mortar and pestle and add to the beans. Cover and cook on low for 6 hours or until the beans are tender.
Add the diced onion, garlic, tomatoes, cocoa, and chili powder to the beans and continue cooking for 2 hours.
About a half hour before serving, add the bell pepper and corn to the beans.
Season with salt to taste. Ladle into bowls and top each bowl with a dollop of tofu and a sprinkling of green and onion and cilantro.
Enjoy!
Monday, October 4, 2010
Recipe! (Potato-Asparagus Soup)
Potato-Asparagus Soup
This looks ridiculously good, and perfect for filling the belly during the cooler Autumn weather; I can't wait to try it! From the pages of Vegan With A Vengeance (Moskowitz)...
"I didn't spice this up too much because asparagus is my favorite vegetable and I like its flavor to shine through. I like to add some fresh dill to each serving but it's completely optional. If you like a chunkier soup, then just puree half of the soup, or use a handheld blender and puree to your liking."
3 lbs russet potatoes, peeled, cut into 1" chunks
1 lb asparagus, rough ends discarded, tips cut into 2" pieces, lower part cut into 1/2" pieces
2 Tbsp olive oil
1 large onion, cut into 1/2" dice
3 cloves garlic, minced
1 tsp salt
a few dashes black pepper
4 cups vegetable broth
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
Enjoy!
This looks ridiculously good, and perfect for filling the belly during the cooler Autumn weather; I can't wait to try it! From the pages of Vegan With A Vengeance (Moskowitz)...
"I didn't spice this up too much because asparagus is my favorite vegetable and I like its flavor to shine through. I like to add some fresh dill to each serving but it's completely optional. If you like a chunkier soup, then just puree half of the soup, or use a handheld blender and puree to your liking."
3 lbs russet potatoes, peeled, cut into 1" chunks
1 lb asparagus, rough ends discarded, tips cut into 2" pieces, lower part cut into 1/2" pieces
2 Tbsp olive oil
1 large onion, cut into 1/2" dice
3 cloves garlic, minced
1 tsp salt
a few dashes black pepper
4 cups vegetable broth
2 bay leaves
Juice of 1 lemon
1/4 cup chopped fresh dill
Place potatoes in a stockpot and cover with cold water. Cover the pot and bring to a boil, then lower the heat and simmer for 20 minutes or until tender. Add the asparagus, boil for 3 minutes, drain, and set aside.
Rinse out the pot, then in the same pot saute the onion in the olive oil for 5 to 7 minutes; add the garlic, salt and black pepper; and saute 2 more minutes. Add the broth and bay leaves, boil for 10 minutes, discard the bay leaves. Add the potatoes and asparagus, heat through, then puree three-quarters of the soup in a blender or food processor. Reheat if necessary. Add a squeeze of lemon and serve garnished with fresh dill.
Enjoy!
Saturday, October 2, 2010
Triple Chocolate Cake
I know I'm already deviating from my prescribed plan, but I'm eating the best vegan chocolate cake right now... and I need to share it! Since I (sure as hell) am not giving you any of mine, click HERE to find out about Fabe's cakes. I like (no, I luuuuuurve) the triple chocolate. (Thanks, KEG!)
Enjoy!
Enjoy!
Friday, October 1, 2010
Recipe!
October is Vegetarian Awareness Month (YAY), and I'll be doing my best to post a recipe every day to give you ideas... whether you're a long time veg*n, or someone just starting out!
Since it's Friday (and Fridays are my day off) I have a little extra time this morning to spend in the kitchen. What will I be doing with that time? Oh, you guessed it; banana pancakes!
This recipe is a repost from August '09, but definitely worth a second look. So easy, SO good! ~just ask my non-veg friends... this is a staple in my "impress the carnies" category~
Banana Pancakes!
-makes 2 or more servings-courtesy of How It All Vegan (Barnard/Kramer)-
On mornings that I find myself with a little more time, having guests for brunch, or just need something warm in my belly... this simple recipe always hits the spot. Sometimes I add blueberries to the batter, too. yyyyum.
1 C flour
2 tsp baking powder
1 ripe banana, mashed
1 & 1/4 C soy milk
1 Tbsp sweetener (I like raw cane sugar)
sliced fresh fruit (garnish)
In a large bowl, sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the "milk", mixing together until there are no lumps. Add the banana, sweetener, and remaining "milk" to the dry mix and stir together until JUST mixed. Portion our about 3/4-1 cup of batter onto a hot, non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown. Repeat process until all the batter is gone. Garnish with fresh fruit and maple syrup.
Enjoy!
Thursday, September 30, 2010
Tuesday, August 17, 2010
Quote
"As soon as I realized that I didn't need meat to survive or to be in good health, I began to see how forlorn it all is. If only we had a different mentality about the drama of the cowboy and the range and all the rest of it. It's a very romantic notion, an entrenched part of American culture, but I've seen, for example, pigs waiting to be slaughtered, and their hysteria and panic was something I shall never forget."
~Cloris Leachman
~Cloris Leachman
Friday, August 6, 2010
Dear Einstein Bros.,
(original post 4.26.08; and worth another shout)
I love your bagels. Mmm, mmm, mmm. Yummy-nummy goodness is the only appropriate description for a toasted, cinnamon-raisin bagel with peanut butter. My mouth waters just thinking about it. Seriously.
However... What is the deal with you NOT offering soy milk for your coffee? It's 2010, for cryin' out loud! Some of us don't do dairy. AT ALL. Whether it be for health or ethical reasons, there are quite a few of us out there.
Can't you cut us dairy-free folks a break, and carry soy milk for a perfect vanilla latte to accompany my perfect cinnamon-raisin/peanut butter bagel??? (I wouldn't mind giving my money to someone other than Starbucks...)
Yours Truly,
a bagel-lovin' vegan
I love your bagels. Mmm, mmm, mmm. Yummy-nummy goodness is the only appropriate description for a toasted, cinnamon-raisin bagel with peanut butter. My mouth waters just thinking about it. Seriously.
However... What is the deal with you NOT offering soy milk for your coffee? It's 2010, for cryin' out loud! Some of us don't do dairy. AT ALL. Whether it be for health or ethical reasons, there are quite a few of us out there.
Can't you cut us dairy-free folks a break, and carry soy milk for a perfect vanilla latte to accompany my perfect cinnamon-raisin/peanut butter bagel??? (I wouldn't mind giving my money to someone other than Starbucks...)
Yours Truly,
a bagel-lovin' vegan
Thursday, August 5, 2010
Quote
"Through the practices of yoga, we discover that concern for the happiness and well being of others, including animals, must be an essential part of our own quest for happiness and well being. The fork can be a powerful weapon of mass destruction or a tool to create peace on Earth." ~Sharon Gannon
Wednesday, August 4, 2010
My Food Pyramid
Legumes: 2 Servings
Fruit: 3 Servings
Vegetables: 3-4 Servings
Whole Grains: 5 Servings
Tuesday, August 3, 2010
Recipe!
Pico de Gallo
From www.vegetariantimes.com ... What a fantastic way to enjoy summer's fresh tomatoes. :)
1/2 small white onion, finely chopped (1/2 cup)
1 lb. tomatoes, coarsely chopped (2 1/2 cups)
1/4 cup coarsely chopped cilantro
1/4 cup lime juice
1/2 jalapeño chile, finely chopped (1 Tbs.)
Stir! (oh, and add salt, to taste.)
From www.vegetariantimes.com ... What a fantastic way to enjoy summer's fresh tomatoes. :)
1/2 small white onion, finely chopped (1/2 cup)
1 lb. tomatoes, coarsely chopped (2 1/2 cups)
1/4 cup coarsely chopped cilantro
1/4 cup lime juice
1/2 jalapeño chile, finely chopped (1 Tbs.)
Stir! (oh, and add salt, to taste.)
Saturday, July 31, 2010
Recipe!
Mashed Potatoes With Kalamata Olives
Ah, this cool weather (85 degrees in Phoenix, AZ) gets me in the mood. The mood for COMFORT FOOD! Here's a recipe for the traditional favorite with a fruity, Greek spin from the pages of La Dolce Vegan (Kramer).
3 large potatoes, cubed
1/3 cup soy milk
3 Tbsp vegan margarine (Earth Balance is my fave)
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup Kalamata olives, sliced
2 Tbsp flax oil
In a large pot of salted water, boil the potatoes until they can be poked easily with a fork. Drain and return to pot. Add the soy milk, margarine, salt, and pepper and mash until the desired consistency is reached. Stir in the olives and serve garnished with flax oil. Makes 2 large or 4 small servings.
Enjoy!
Ah, this cool weather (85 degrees in Phoenix, AZ) gets me in the mood. The mood for COMFORT FOOD! Here's a recipe for the traditional favorite with a fruity, Greek spin from the pages of La Dolce Vegan (Kramer).
3 large potatoes, cubed
1/3 cup soy milk
3 Tbsp vegan margarine (Earth Balance is my fave)
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup Kalamata olives, sliced
2 Tbsp flax oil
In a large pot of salted water, boil the potatoes until they can be poked easily with a fork. Drain and return to pot. Add the soy milk, margarine, salt, and pepper and mash until the desired consistency is reached. Stir in the olives and serve garnished with flax oil. Makes 2 large or 4 small servings.
Enjoy!
Thursday, July 29, 2010
Quote
"Would you kill your pet dog or cat to eat it? How about an animal you're not emotionally attached to? Is the thought of slaughtering a cow or chicken or pig with your own hands too much to handle? Instead, would hiring a hit-man to do the job give you enough distance from the emotional discomfort? What animal did you put a contract out on for your supper last night? Did you at least make sure that none went to waste and to take a moment to be grateful for its sacrifice?" ~Anonymous
Tuesday, July 27, 2010
Quote
"Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, Oh my God. I could be eating a slow learner." ~Lynda Montgomery
Sunday, July 11, 2010
Friday, July 9, 2010
Tuesday, July 6, 2010
Thursday, July 1, 2010
Quote
One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle. ~Henry David Thoreau
Wednesday, June 30, 2010
Recipe!
Sicilian-Style Broccoli
from The Mediterranean Vegan Kitchen (Klein)
makes 4-6 servings...
1 head broccoli (about 1.25 lbs)
2 Tbsp extra-virgin olive oil
2 large cloves garlic, finely chopped
1/2 cup vegetable broth
2 Tbsp drained capers, slightly crushed
1/8 tsp crushed red pepper flakes, or to taste
salt & pepper to taste
Cut off and separate the broccoli florets. Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/4-inch-thick slices.
In a large skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, 1-2 minutes. Add the broccoli florets and stalks, vegetable broth, capers, and red pepper flakes. Bring to a simmer over med-high heat. Reduce the heat to med-low, cover, and cook until the broccoli is tender but still firm, 5-7 minutes. Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes. Season with salt and pepper. Serve warm or at room temperature.
Enjoy!
from The Mediterranean Vegan Kitchen (Klein)
makes 4-6 servings...
1 head broccoli (about 1.25 lbs)
2 Tbsp extra-virgin olive oil
2 large cloves garlic, finely chopped
1/2 cup vegetable broth
2 Tbsp drained capers, slightly crushed
1/8 tsp crushed red pepper flakes, or to taste
salt & pepper to taste
Cut off and separate the broccoli florets. Trim the tough ends of the stalks; peel, if necessary, and cut crosswise into 3/4-inch-thick slices.
In a large skillet with a lid, heat the oil over medium heat. Add the garlic and cook, stirring, until golden, 1-2 minutes. Add the broccoli florets and stalks, vegetable broth, capers, and red pepper flakes. Bring to a simmer over med-high heat. Reduce the heat to med-low, cover, and cook until the broccoli is tender but still firm, 5-7 minutes. Uncover, increase the heat to high, and cook, tossing and stirring constantly, until any remaining broth evaporates, 1-2 minutes. Season with salt and pepper. Serve warm or at room temperature.
Enjoy!
Saturday, June 26, 2010
Dear Omnivores,
Please forgive me while I take a moment to vent.
I try not to take it personally. Really, I do. Since most studies put the percentage of US population claiming vegetarianism at around 4%, and veganism between .02-.09%, most of the people I meet every day are omnivores. It would be crazy for me to begrudge everyone that eats animals. In fact, I love you omni's; I really do. I even love you ex-veg*ns! Some of you are simply curious as to WHY I do what I do, and I really appreciate honest questions. What I have a hard time with is the condescending tone that I hear from a number of folks when they refer to veg*nism.
On more than one occasion, I have encountered folks telling me about a veg*n family member. Usually a teenager, sometimes even referred to as "going through some sort of phase", they tell me about how accommodating they are to this person's recent decision...
-"It's so cute... she did all this research. And she's really trying to be healthy!"
-"Uh, oh. Don't talk to my daughter! She's already trying to be vegetarian, I don't need her thinking about being vegan, too." (That one is my favorite!)
-"We're doing our best to feed him, but..."
Tell you what: stop talking to me like I'M going through a phase and I might offer you a few suggestions!
Interestingly enough, I get quite a bit of flack from ex-veg*ns, as if they had tried it once and then came to their senses. If this is you, please don't berate my choice just because yours didn't last. Also, please don't patronize your teenager (or ANY family member/friend) as if SAVING THE WORLD is a childish objective.
Animals are sentient creatures that deserve protection and a voice. Vegans help conserve the planet's precious resources, including water and fertile soil. And finally, YOUR KID WILL LIVE LONGER as a vegan, which might be helpful when the standard American diet puts you in the hospital. Try not to take it personally. :)
Thank you for your time.
Love,
JenB.
I try not to take it personally. Really, I do. Since most studies put the percentage of US population claiming vegetarianism at around 4%, and veganism between .02-.09%, most of the people I meet every day are omnivores. It would be crazy for me to begrudge everyone that eats animals. In fact, I love you omni's; I really do. I even love you ex-veg*ns! Some of you are simply curious as to WHY I do what I do, and I really appreciate honest questions. What I have a hard time with is the condescending tone that I hear from a number of folks when they refer to veg*nism.
On more than one occasion, I have encountered folks telling me about a veg*n family member. Usually a teenager, sometimes even referred to as "going through some sort of phase", they tell me about how accommodating they are to this person's recent decision...
-"It's so cute... she did all this research. And she's really trying to be healthy!"
-"Uh, oh. Don't talk to my daughter! She's already trying to be vegetarian, I don't need her thinking about being vegan, too." (That one is my favorite!)
-"We're doing our best to feed him, but..."
Tell you what: stop talking to me like I'M going through a phase and I might offer you a few suggestions!
Interestingly enough, I get quite a bit of flack from ex-veg*ns, as if they had tried it once and then came to their senses. If this is you, please don't berate my choice just because yours didn't last. Also, please don't patronize your teenager (or ANY family member/friend) as if SAVING THE WORLD is a childish objective.
Animals are sentient creatures that deserve protection and a voice. Vegans help conserve the planet's precious resources, including water and fertile soil. And finally, YOUR KID WILL LIVE LONGER as a vegan, which might be helpful when the standard American diet puts you in the hospital. Try not to take it personally. :)
Thank you for your time.
Love,
JenB.
Friday, June 25, 2010
Quote
"Think of the fierce energy concentrated in an acorn! You bury it in the ground, and it explodes into an oak! Bury a sheep, and nothing happens but decay." ~George Bernard Shaw
My body is not a graveyard.
My body is not a graveyard.
Wednesday, June 23, 2010
Recipe!
OOH, I wanna make SCONES.
Found this recipe in Vegan With A Vengeance... and I'm so excited to try it!
3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup sugar, plus an extra teaspoon for sprinkling the tops
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream (rice or soy milk makes a fine substitution)
3/4 cup rice or soy milk plus 2 tsp apple cider vinegar
Preheat oven to 400*F. Lightly grease a cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
variations...
Berry Scones: Fold in 1& 1/2 cups fresh berries.
Chocolate Chip Scones: Add 1 teaspoon of vanilla extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 cup chocolate chips.
Maple Walnut: Add 2 teaspoons of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1& 1/2 cups walnuts.
Enjoy!
Found this recipe in Vegan With A Vengeance... and I'm so excited to try it!
3 cups all-purpose flour
2 Tbsp baking powder
1/4 cup sugar, plus an extra teaspoon for sprinkling the tops
1/4 tsp salt
1/3 cup vegetable oil
1/2 cup soy cream (rice or soy milk makes a fine substitution)
3/4 cup rice or soy milk plus 2 tsp apple cider vinegar
Preheat oven to 400*F. Lightly grease a cookie sheet.
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Add the oil, soy cream, and rice milk. Mix until just combined; the dough should be clumpy and not sticky. Even if there is still a light dusting of flour, that's okay.
Drop by 1/4 cupfuls onto the greased cookie sheet and pat the tops just a bit to round them out; sprinkle with a bit of sugar. Bake 12 to 15 minutes, until slightly browned on the bottom and firm on the top.
variations...
Berry Scones: Fold in 1& 1/2 cups fresh berries.
Chocolate Chip Scones: Add 1 teaspoon of vanilla extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1 cup chocolate chips.
Maple Walnut: Add 2 teaspoons of maple extract to the liquid ingredients, add 2 Tbsp of sugar, fold in 1& 1/2 cups walnuts.
Enjoy!
Tuesday, June 22, 2010
Quote
"Even in the worm that crawls in the earth there glows a divine spark. When you slaughter a creature, you slaughter God." ~Isaac Singer
Monday, June 21, 2010
Juice?
So... I know that the raw movement is kind of a big deal nowadays. And I absolutely understand the ideas, reasoning, and fundamentals. That being said, I'm a "comfort food" kinda gal. I have a hard time imagining giving up my casseroles, stews, and stir-fry.
I do my best to eat veggies in their natural state as often as I can (salads, sandwiches, okay-way more sandwiches than salads). And with the summer heat just really kicking in, that task will be easier than ever! So... I want to start juicing. "What?" You ask, "You don't already juice?" Um, nope.
How do I get started? I need recommendations for a good juicer, to start! Something powerful, of course, but I don't need your top-of-the-line, take-up-too-much-space situation. I'm a gal on a budget in a smallish kitchen. :) Also, recipes! There's a great article in this month's "Yoga Journal" (Aug '10, p. 35) offering a ton of ideas; I'd like YOURS, too!
Tell me what has worked for you, and what hasn't. Tell me that you have more energy and I will, too. Oh, and feel free to tell me that you have a juicer you're not using and that you'd love to donate to my "research!"
I do my best to eat veggies in their natural state as often as I can (salads, sandwiches, okay-way more sandwiches than salads). And with the summer heat just really kicking in, that task will be easier than ever! So... I want to start juicing. "What?" You ask, "You don't already juice?" Um, nope.
How do I get started? I need recommendations for a good juicer, to start! Something powerful, of course, but I don't need your top-of-the-line, take-up-too-much-space situation. I'm a gal on a budget in a smallish kitchen. :) Also, recipes! There's a great article in this month's "Yoga Journal" (Aug '10, p. 35) offering a ton of ideas; I'd like YOURS, too!
Tell me what has worked for you, and what hasn't. Tell me that you have more energy and I will, too. Oh, and feel free to tell me that you have a juicer you're not using and that you'd love to donate to my "research!"
Sunday, June 20, 2010
Quote
"It is difficult to picture the great Creator conceiving of a program of one creature (which He has made) using another living creature for purposes of experimentation. There must be other, less cruel ways of obtaining knowledge."
~Adlai Stevenson, American statesman (1835–1914)
~Adlai Stevenson, American statesman (1835–1914)
Monday, June 14, 2010
Recipe!
Celebrate the Summer Solstice with...
First Berries Pudding
2 cups seasonal berries (strawberries, raspberries, or thawed blackberries from last fall-YUM)
1 cup brown sugar
9 slices bread (no crusts)
Set aside 1/2 cup berries that are the nicest looking. To the rest, add brown sugar and crush. Leave to sit for 30 minutes.
Meanwhile, take a nice glass bowl and place the 1/2 cup of "pretty" berries in the bottom. Add a layer of bread. Layer with 1/2 of crushed berry mix. Cover with a layer of bread. Layer the last bit of crushed berries, followed by the last slices of bread. Cover with wax paper.
Place a plate on top of the mixture (smaller than the edge of the bowl), and then a small bowl filled with something heavy on top of that. Leave this for at least 6 hours in your fridge.
To serve, remove the place at wax paper. Hold a large plate onto the bowl and flip it over. With luck you should have a nice dome-shaped pudding, but it will taste good regardless of form. Serve with some vanilla "So Delicious" frozen dessert, and celebrate the solstice.
From Llewellyn's Witches' Datebook
Enjoy!
First Berries Pudding
2 cups seasonal berries (strawberries, raspberries, or thawed blackberries from last fall-YUM)
1 cup brown sugar
9 slices bread (no crusts)
Set aside 1/2 cup berries that are the nicest looking. To the rest, add brown sugar and crush. Leave to sit for 30 minutes.
Meanwhile, take a nice glass bowl and place the 1/2 cup of "pretty" berries in the bottom. Add a layer of bread. Layer with 1/2 of crushed berry mix. Cover with a layer of bread. Layer the last bit of crushed berries, followed by the last slices of bread. Cover with wax paper.
Place a plate on top of the mixture (smaller than the edge of the bowl), and then a small bowl filled with something heavy on top of that. Leave this for at least 6 hours in your fridge.
To serve, remove the place at wax paper. Hold a large plate onto the bowl and flip it over. With luck you should have a nice dome-shaped pudding, but it will taste good regardless of form. Serve with some vanilla "So Delicious" frozen dessert, and celebrate the solstice.
From Llewellyn's Witches' Datebook
Enjoy!
Wednesday, June 2, 2010
Recipe!
Red Lentil Pasta
This comes from the pages of LA DOLCE VEGAN (Kramer), and to be fair--let me tell you that I haven't tried it yet... However, one look and I know I want to! I think this might be Friday night's post-yoga feast; it looks So Easy to make. Check it out!
ps. You'll need your food processor (or a good blender if you don't have one).
dry noodles (your choice & enough for two people)
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup vegetable stock
1/2 cup red lentils (dry)
1 large tomato, chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup toasted cashews
In a large pot of salted water, boil the noodles. While noodles are cooking, in a medium saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, stock, lentils, tomatoes, cinnamon, salt, and pepper. Bring to a boil, then reduce heat; simmer for 10-12 minutes or until the lentils are cooked. In a food processor, blend half or all of the sauce until smooth (be careful, it's HOT); return to pot. Reheat and serve over noodles garnished with cashews. Makes 2 large or 4 small servings.
Enjoy!
This comes from the pages of LA DOLCE VEGAN (Kramer), and to be fair--let me tell you that I haven't tried it yet... However, one look and I know I want to! I think this might be Friday night's post-yoga feast; it looks So Easy to make. Check it out!
ps. You'll need your food processor (or a good blender if you don't have one).
dry noodles (your choice & enough for two people)
1 small onion, chopped
1 tbsp olive oil
2 garlic cloves, minced
3/4 cup vegetable stock
1/2 cup red lentils (dry)
1 large tomato, chopped
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup toasted cashews
In a large pot of salted water, boil the noodles. While noodles are cooking, in a medium saucepan on medium heat, saute the onions in oil until translucent. Add the garlic, stock, lentils, tomatoes, cinnamon, salt, and pepper. Bring to a boil, then reduce heat; simmer for 10-12 minutes or until the lentils are cooked. In a food processor, blend half or all of the sauce until smooth (be careful, it's HOT); return to pot. Reheat and serve over noodles garnished with cashews. Makes 2 large or 4 small servings.
Enjoy!
Thursday, May 27, 2010
Quote
"Anyone who conducts an argument by appealing to authority is not using his intelligence; he is just using his memory."
~Leonardo da Vinci
~Leonardo da Vinci
Wednesday, May 26, 2010
Recipe!
Vegan (obviously) Banana Bread
Note: Once the liquid and dry ingredients are combined, the batter should be poured into the bread pan and put into the oven quickly so that the CO2 released by the baking soda doesn't escape.
2 Cup flour
1 Cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Cup mashed banana (probably 2-3 ripe ones)
1/2 Cup vegetable oil
Egg substitute equivalent of 3 eggs
1/3 Cup soy buttermilk*
Preheat oven to 325 degrees F. Mix flour, sugar, baking soda, and salt in large mixing bowl. Mix bananas, oil, and buttermilk* in medium mixing bowl. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the egg substitute now, and stir well again. (Optional: add 1/2 Cup pecans)
Pour into greased 9x5 inch bread pan. Bake in 325 degree oven for 75 minutes, or until a toothpick in the middle comes out clean.
*To make soy buttermilk, combine 1 Cup soymilk with 1 Tablespoon vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 Cup of this = 1/3 Cup buttermilk.
Enjoy!
Note: Once the liquid and dry ingredients are combined, the batter should be poured into the bread pan and put into the oven quickly so that the CO2 released by the baking soda doesn't escape.
2 Cup flour
1 Cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 Cup mashed banana (probably 2-3 ripe ones)
1/2 Cup vegetable oil
Egg substitute equivalent of 3 eggs
1/3 Cup soy buttermilk*
Preheat oven to 325 degrees F. Mix flour, sugar, baking soda, and salt in large mixing bowl. Mix bananas, oil, and buttermilk* in medium mixing bowl. Combine the banana mixture with the large bowl containing dry ingredients, and stir well. Add the egg substitute now, and stir well again. (Optional: add 1/2 Cup pecans)
Pour into greased 9x5 inch bread pan. Bake in 325 degree oven for 75 minutes, or until a toothpick in the middle comes out clean.
*To make soy buttermilk, combine 1 Cup soymilk with 1 Tablespoon vinegar. This can be used on a 1:1 ratio with buttermilk, so 1/3 Cup of this = 1/3 Cup buttermilk.
Enjoy!
Tuesday, May 25, 2010
I'm back!
Hello, my veg-curious friends! I know, I know... it's been almost 7 months! But I'll be back at it soon enough; sharing the ins & outs of this vegan life. :)
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