Footsyrolls!

Alright girls, these are a must have for the girl who loves her high heals (aka me).  I first read about Footsyrolls on Healthy Bitch Daily-  the blog of Kim Barnouin, co-author of Skinny Bitch.  Footsyrolls are the modern girl's best friend, and while there are other designers who make a similar product, they are the only company that I am aware that make these shoes in a vegan friendly design.

Here is how they work.  Footsyrolls are flat shoes that roll up and fit in your purse.  That's right ladies, no need to head to work or dinner in your treacherous heals...now you can just put them on when you get there.  GENIUS!  Footsyrolls come in different colors and texture.  Joe got me a pair for Christmas last year in the black patten and now I am hooked.  You will be too, I promise.

Footsyrolls are fun, stylish and practical.  They range in price from $19.99 to $30 and they even have Footsyrolls flip flops that roll up and fit in your purse.  Perfect for when you get your pedi!  They also all come with a little pouch to carry them in.  To visit the Footsyrolls site, click here!  Happy shopping.

Szechuan Tofu Stir-Fry

I will be honest, stir fry is a stable for me.  It is quick, easy and can be really nutritious depending on what you put into it.  Last night my friend Allison came over and I decided to whip up this stir fry because I only had about 20 minutes to prepare something after getting home from the gym.  Like I said, quick and easy. 

Szechuan Tofu Stir Fry
Ingredients:

1 red pepper, cut into 1/4 inch pieces
1 green pepper, cut into 1/4 inch pieces
1 red onion (medium sized), sliced to 1/4 in thick slices then cut in half through the middle
1 zucchini, I cut these into 3 section then down the middle and the a small dice
3/4 cup of button mushrooms, sliced thin
1 can of water chestnuts (I buy them already sliced), drained
3/4 cup of Moyashi bean sprouts (you can buy these in the produce section near the salad)
1-2 gloves of garlic, minced
2 tablespoons of EVOO
1 tablespoon of  Earth Balance
1/2 block of tofu (about 6 ounces), drained and cut into 1/4 inch pieces
1 tablespoon of Safflower oil
2-3 tablespoons of red pepper (depending on how hot you want it)
1/2 tablespoon of black pepper
Tamari Sauce to taste (I use a good amount, but I don't use salt in this recipe)
Toasted sesame seeds
1 cup of dry Basmati rice

In a medium sized pot, bring 1 3/4 cups of water and 1 teaspoon of EVOO and a dash of salt to a boil.  Stir in the Basmati rice, cover and reduce heat to low.  You won't need to check this again for about 15 minutes.

Put 2 tablespoons of EVOO into a skillet and add the zucchini, peppers and onions.  Saute for about 3-4 minutes.  Then add the mushrooms, water chestnuts and garlic.  Add the Earth Balance.  Saute for another 3-5 minutes until everything starts to brown a little.  In the meantime, in a small skillet, add the Safflower oil and tofu.  Cover and saute on medium-high heat.

Next add the red pepper and black pepper to the veggies and make sure they are all coated well.  Then begin adding the tamari sauce.  I start by adding about 1-2 tablespoons.  Turn the heat down to medium and cover, stirring often.  Move back to the tofu, and make sure to keep it moving.  You want to make sure you brown it evenly on all sides.  Keep it covered when you are not moving it.  This helps it cook faster, but also prevents your stove from being covered in oil.

Uncover your veggies and taste.  I usually end up adding a little more tamari here.  Then add the toasted sesame seeds (I like a lot, but totally your call) and the Moyashi bean sprouts.  Turn to low and leave uncovered.  You want the sprouts to remain firm and not get mushy, so you want to throw them in at the last minute, just before your meal is done.  This allows them to pick up the flavor, but not get slimy.  Stir everything really well and simmer for about 2 more minutes.

Uncover your tofu, it should be lightly browned.  Keep the heat up and add some sesame seeds and some tamari.  Toss vigorously and make sure you are coating all of the tofu.  Keep on the heat for about one more minute.

Uncover your rice and give it a good stir.  It should be pretty fluffy.  Put some rice on each plate.  I then combine the tofu and veggies and serve them over the rice.  Nice and easy!

Like I said, you can do many veggie variations.  I often add broccoli, baby corn, carrots, cauliflower, you can pretty much add any of the veggies you have in the house.  I also make stir fry with all kinds of sauces from teriyaki to black bean.  This dish is totally versatile and you can be so creative with it!

Spicy Corn Chowder

Yesterday was the first snow of the year here in Boston.  The weather outside had me craving a thick and warm soup after working late.  Joe was on hand to be my sous chef for the night, so I decided to try this corn chowder recipe from Vegan with a Vengeance.  For those of you who don't know Isa Chandra Moskowitz, you should check out her online website, The Post Punk Kitchen for some amazing recipes. 

Spicy Corn Chowder with Crostini
Ingredients:
2 tablespoons of EVOO
1 large red pepper, diced
1 medium yellow onion, 1/4 inch dice
2 carrots, halved and then cut into 1/4 inch slices
2 jalapenos, seeded and thinly sliced (if you want don't want it to be too spicy, use just 1)
1 teaspoon dried rosemary
1 teaspoon dried thyme
Some black pepper to taste (I used a decent amount)
1 teaspoon of salt
4 cups of vegetable broth (Isa uses 3 cups, but I used 4 and eliminated the soy milk)
3 cups of corn kernels (she recommends fresh ears of corn, but I used frozen corn)
2 russet potatoes, peeled and cut into 1/2 inch chunks
1 bay leaf
Pinch of all spice (Isa uses Cheyenne, but I didn't have any)
Lime juice to taste
1 tablespoon of maple syrup
 *Isa recommends also using 1/4 cup of plain soy milk, but I didn't.   The chowder came out tasty and creamy without it, so no need for the extra fat.  But totally your call!

In a stockpot saute the onions, peppers, carrots and jalapenos in the EVOO over medium heat for about 7 min (until the onions are translucent, but before they begin to brown).  Add the rosemary, thyme, salt and pepper and saute for another minute.  Next add the broth, corn and potatoes with the bay leaf and all spice.

Cover and bring to a boil, then lower heat to medium-low and simmer for about 25 minutes or until the potatoes are tender.  Uncover and simmer for another 10 minutes to reduce the liquid even more (I turned the stove up to medium for this.

Remove the bay leaf and transfer half of the soup to another pot.  Using an immersion blender, puree half of the soup until it is smooth and then transfer it back to the stockpot and mix well.  Then add 1 tablespoon of maple syrup and stir in well.  Finish it off with lime juice to taste (I used about 1 tablespoon) and simmer for 5 minutes.  Let stand about 10 minutes before serving.

Crostini
This is a super easy thing to throw together to finish a soup meal.  I took half a loaf of baguette and cut it down the middle (like a sub roll).  I then cut those pieces in half again so I had several long pieces of bread.  I drizzled them with EVOO and put a little salt and pepper on them and then broiled them for about 2 minutes until they began to brown.  Voila! Awesome to dip in soups!

Penne with Vodka Sauce

Yesterday I did Christmas with my "nieces" in Winthrop.  Before heading over I prepared this dish for supper and it was relatively quick and easy.

Penne with Vodka Sauce

Ingredients
3 tablespoons of EVOO
1 medium yellow onion
3 cloves of garlic, minced
1/2 cup of vegetable broth
1/2 cup of nutritional yeast
1/2 cup of Daiya cheese
1/2 cup of pine nuts- toasted and chopped fine
1/2 cup of vodka
1/2 cup of marinara sauce (I used my own, but you can use any chunky one)
2 teaspoons of dijon mustard
2 teaspoons of smoked paprika
3 tablespoons of Earth Balance

BONUS
I added the following ingredients to up the nutritional value:
1 cup of button mushrooms sliced thin
1 bunch of Broccolini
1/2 cup of white wine
2 tablespoons of EVOO

I started by dicing the onions very fine.  I sauteed the onions in the three tablespoons of EVOO for about three minutes until they became translucent.  I then added the minced garlic and cooked for another 2 minutes.

In the meantime I added all of the other ingredients from the top list (except for the Earth Balance, Daiya and marinara sauce) to the food processor.  Before adding the pine nuts, I toasted them in a pan and then ground them really fine. 

I next added the onions and garlic to the food processor and pulsed the mixture until it was really smooth.  As the mixture was blending, I gradually added the marinara sauce.  Once everything was blended really smooth, I transferred the the mixture to a medium sauce pan and brought it to a medium heat.  I gradually added the Earth Balance over the next ten minutes to assure that they melted and blended evenly.  You will need to stir often to prevent the sauce from getting clumpy. Add salt and pepper to taste.

As the sauce simmers, take another skillet and add two tablespoons of EVOO.  Slice the button mushrooms really thin and add them to the oil.  Cook them for about 4-5 minutes on medium heat.  Add the 1/2 cup of white wine (I used a dry Savignon Blanc). Turn up the heat and cover for about 2 minutes.  Stir the mushrooms (they should have started to brown) and then add the Broccolini. Reduce the heat back to medium and cover, cooking for another 3-4 minutes until the Broccolini is tender.

After you have boiled your penne to a perfect al dente, transfer it back into a large sauce pot.  Add the Broccolini and mushroom mixture and mix will.  Then add the sauce and coat everything well.  Plate and garnish with fresh Italian parsley and some sprinkled Daiya.  This goes great with my vegan garlic bread.

Oh, and here are the lovely Izzy and Mirelli!

Peace O'Pie

After volunteering on Saturday, Joe and I went to Peace O'Pie in Allston for some delicious vegan pizza.  Yep, you heard me right, there is a vegan pizza place right here in Boston.  This was my second time coming to this restaurant and each time it seems to get better and better.

We started with cheesy bread sticks which were A-M-A-Z-I-N-G!  They were gooey and garlicky and all around perfection.  The marinara dipping sauce was so fresh and chunky.  I had an organic Steaz Teas with Agave and Joe had Maine root beer.  Yum.

Peace O'Pie offers so many options it is ridiculous.  You can get regular sized pizzas, but Joe and I opted for personal pizzas so we could get exactly what we wanted.  Check out the amazing menu here.

For my pizza I had Canadian Bacon and Onion.  When it first came out I was a little concerned because the the fake bacon look a little scary.  I am not a big meat substitute kind of girl, but I wanted to try something new.  After that first bite, I was in love.  OMG this pizza is amazing.  And this coming from a girl that lives in the North End, where some of the best pizza in the country is made. 

Joe had the Peppy- pepperoni, mushrooms and onions.  I had a bite of this too and it was out of this world.  Joe, who is a carnivore, also loved this place.  He said that the pepperoni tasted just like the real thing.

Peace O'Pie offers so many great options.  You can opt for regular pizza dough, but they also make gluten-free and whole wheat options as well.  All of their ingredients are organic and many are locally bought.  They use Daiya cheese.  You can find a description of Daiya in this post.

Peace O' Pie is great for more than just their scrumptious food though.  During the renovation of the building before the restaurant opened, the owners used eco-friendly building materials including sustainably produced bamboo counter front, a countertop made of 100% recycled office paper, and ceiling tiles with 65% recycled content.  They also compost and use compostable, biodegradable packaging and supplies.

Peace O'Pie also offers some retail options too.  While there I purchased a 1/2 pound of Daiya cheese for $5, some Sjaak's Peanut Butter Cups.  They also offer amazing vegan desserts and on Sunday's they do a whole vegan brunch.

Basically, they had me at hello.  This is one of the few Boston establishments that openly respects animals, the earth and their customers.  I can't wait to go back!

Easy Pasta Primavera

This is a really simple, healthy and delicious dish.  If you need to whip up something quick, this one is sure to be a crowd pleaser!

Pasta Primavera


Ingredients


1 Green Bell Pepper
1 Yellow Bell Pepper
3/4 Cup of Button Mushroom
1 Small Head of Broccoli
1 Small Yellow Onion
5 Stalks of Asparagus
1 Large Carrot
A Handful of Grape Tomoatoes
3 Tablespoons of EVOO + 1 tablespoon
2 Tablespoons of Earth Balance
3 Tablespoons of Dry White Wine (I used Savignon Blanc)
2 Gloves of Garlic
Italian seasoning
Salt and Pepper to Taste
Vegan Parmesean to Taste

I use the mandolin for this dish because it allows me to cut the veggies really thin (I use the julienne slicer).  I did this for the carrots and peppers.  I then thinly the mushrooms and diced the onion.  I broke up the broccoli into really small florets. If you don't have a mandolin, get one!  They are so were it and make most cutting jobs so simple.  Be careful though!  They are hella sharp.  I have cut myself so many times! Mine is from Target and was like $20.  Here is what they look like:

I put all of this in a large bowl and added the 3 tablespoons EVOO and Italian seasonings.  For seasoning I used oregano, parsley, thyme, basil and sage.  I tossed this all together and then put it on a cookie sheet in a thin layer.  I baked it for 20 minutes at 350 degrees.  Half way through I flipped the veggies and added the garlic (garlic cooks pretty quickly).

While the veggies were roasting, I boiled my pasta.  I used cavatappi, but you can used whatever you have around.  Once the pasta was done cooking, I added the additional tablespoon of EVOO and covered the pasta with a towel.  This prevents the pasta from clumping.

I next halved the grape tomatoes and put a small (think tiny) piece of Earth Balance on each half.  I then broiled these until the plumped in the middle and added a little salt and pepper.

I combined all the veggies, pasta and tomatoes in a large bowl and tossed with the 2 tablespoons of Earth Balance, some salt and pepper and some vegan parmesan cheese.  Voila!  Yummy meal made easy.  This goes great with my Vegan Garlic Bread!

Black Pepper Steak Tips with Rice Pilaf and Spinach

I have finally decompressed from Thanksgiving.  Tonight I wanted a delicious, but easy supper so that I could just relax.

I had purchased Vegan Black Pepper Steak Tips by Vegetarian Plus at Whole Foods and decided to give them a try.  As I may have mentioned, I am not typically a fan of faux products like fake chicken or hot dogs.  It just doesn't do it for me.  I would way rather have fresh ingredients than some faux meat.  I gave up meat for a reason, and I don't really want a substitute.  With that said, these were delicious.  They were spicy and had a nice texture.

I just threw these in a grill pan on the stove top and flipped them several times over 8 minutes.  There was also extra sauce left in the container, so I heated that up and poured on top to finish.

I served this with spinach and rice pilaf.  

Rice Pilaf

Ingredients

1/2 cup of orzo

3/4 cup of Basmati rice

2 cups of vegetable broth

3 tablespoons of Earth Balance

1 clove of garlic

I started by melting the Earth Balance in a pot and then added the orzo.  I browned the orzo for about 5 minutes until it had a golden color.

I then added the Basmati rice and garlic and sauteed for another 3 minutes.  I added a little salt and pepper at this point and then added the vegetable broth.  I turned the heat down to low and covered for about 20 minutes, stirring occasionally.

The result was this delicious meal!

Great Article in Bloomberg Businessweek

A friend recently sent me the link to this article.  It is really interesting in that it talks about how veganism has become the new power play of business moguls and athletes.  Surprisingly, most of the notable names mentioned in the article became vegan for health (or vanity) reasons while Biz Stone, Twitter's founder, appears to be one of the few who chose veganism to be compassionate.

Sadly the article states that being a vegan is expensive and that is why all these moguls do it, to flaunt their monetary muscles.  This is something that always comes up when I talk with people about being a vegan.  It is a myth that I deeply disagree with.  My grocery bill as a vegan is less than half of what it was when I still ate meet.  With that said, I don't eat a lot of "substitute products" which can get expensive.  I do go to Haymarket and spend about $20 a week on food.  Yep, you heard me right, $20.  I might spend a little more at Polcari's on grains and beans (if I am running low), but never more than an additional $10.  So don't try to tell me that being a vegan is expensive.

In any case, it is nice to see that there are a few more vegans these days...for whatever reason they chose.  I had no idea that Madonna was a vegan nor would I have ever thought that Mike Tyson (this is the man who bit off another man's ear) would be vegan.  It is encouraging nonetheless and, hopefully, will inspire others to try it too!

What about you?  Have you thought about doing a vegan day once or twice a month?  In Defense of Animals is a great resource if you are looking for more information!

The Rise of the Power Vegans

Steve Wynn, Russell Simmons, Bill Clinton and a comparable cast of heavies are now using tempeh to assert their superiority. A look at what gives

By Joel Stein

P.S.

If you are curious, here is a link to a list of places where the "Power Vegans" eat!

So Why Am I A Vegan Anyway?

I am a relatively new vegan (just over a year).  I was never a vegetarian and I loved meat, cheese and basically all things animal.  One day at Barnes and Noble I picked up a copy of Skinny Bitch mostly because I liked the humor in the forward and on the cover and was intrigued.  I had no idea that the Skinny Bitch would be a vegan diet until about 1/4 of the way through the book.  However, as I read a lot of the health issues I had (and they were minor) started to make sense.

Around this time I also began volunteering at Angell Memorial walking dogs.  I have always been a huge animal lover, especially dogs.  One of my dogs,Titan, is a rescue from the Sonoma County Humane Society.  I truly think he rescued me.  Ten years later, Titan has always been the constant in my life and has led me to have an everlasting appreciation for the Humane Society.  You should get involved with them if you are not already.  I guarantee you it will change your life.

Ok, back on topic!  So I read Skinny Bitch and I liked a lot of what I read, but at the same time I felt like a lot of it was sensationalized and simply aimed to give you the ICK! factor.  I needed more facts before giving up my medium rare steaks and brie cheese.  At a friend's recommendation I read Eating Animals and boy did that book open my eyes.  I was slowly beginning to realize that the way that I lived my life was somewhat hypocritical.  Ok, not somewhat....I was a damn hypocrite.

I always loved animals and considered myself a compassionate person, but the reality was that I was only compassionate to the animals that I had daily contact with.  I didn't think about the cows and chickens that were needlessly slaughtered and mistreated just so I could have a delicious meal.  When I really sat down and thought about it, I was a little saddened by my naivety.

Yes, that is right, I am one of those silly vegans who gave up all things animal because I refuse to be a part of our society's mistreatment of animals.  Well, at least that is how it all started.  I came home one day and decided that was it, no more animal cruelty for me and swore of all animals products.  A vegan is born, but not yet complete.

I became voracious for information, reading everything from The Omnivore's Dilemma to The Kind Diet.  The more I read, the more I realized all the harm that I had been doing to my body for so long.  It's explained my digestive issues and my energy levels...suddenly everything seemed to come together.  In my quest to be compassionate, I realized that I also needed to be realistic.  I play roller derby and needed to make sure that my new diet would be compatible with my active lifestyle.

So I consulted my doctor and told her what I was thinking.  She was extremely supportive and helped me learn what I would need to eat each day to maintain a healthy lifestyle.  After all, I had heard horror stories about people who turned yellow and lost their hair after becoming vegan.  Turns out, people that have those side effects don't really know what they are doing.  After meeting with a nutritionist and talking about my lifestyle, I knew I was starting my vegan lifestyle on the right foot.  I already felt better.  I felt like a weight had been lifted off my shoulders and that I no longer had to deal with the burden of living irresponsibly, but I also felt healthier.  My energy level was more constant (no more highs and lows) and my digestive system finally, at age 30, was regular!

Here I am thinking I am doing great, and BAM! Joaquin Phoenix smacks me in the face with this video.  I love you Joaquin, really more than you know, but now you want me to give up $350 leather riding boots.  Damn you Joaquin, damn you!

That was a sad day, believe me.  I went home and cleared my closet of all things leather...shoes, belts, boots, jackets, even my beloved Louis Vuitton collection.  Let me just say, that was rough.  Though my friends were quite pleased.  But I stood steadfast in my believes and rid myself of all things animal including my Ugg's and all of my lovely cashmere sweaters. Man, being good is hard.  But guess what? It is also rewarding.

I was now 100% animal free.  I no longer used any products that tested on animals (this proved to be challenging) and I was happy.  But being a vegan, I learned, is about way more than being compassionate.  It is about helping the environment, preserving my health and being a part of my local ecosystem.

Did you know that there are only 1.3% of Americans are vegan?  That number is alarmingly low to me.  Especially with how many people seem to care so much about the environment and animals. Believe it or not, what we put into our bags at the grocery store has more environmental impact than whether or not we bring our reusable shopping bag or drive a hybrid to the store. Livestock is one of the MOST serious threats to the environment today.  Here is why:

• The methane produced from cows has a serious effect of the global greenhouse effect.  According to the UN Population Fund, the average American consume 260 pounds of meat per year.  Think about that.  It is a lot of livestock.
• There has been mass deforestation of US land to provide suitable land for grazing for livestock.  Animal agriculture destroys thousands of acres of forests that help purify the air, reduce carbon dioxide, and are home to many species of insects, animals, birds, and plants. It is estimated that one acre of trees is preserved each year by every individual who switches to a completely plant-based diet. (From the IDA website)
• It takes 8 times as much fossil fuel to produce animal protein as it does to produce plant protein.  That's a lot of fuel.

Ok I promise, that's all the education for today.  Sorry for the lecture, but I think that these are things that we often don't think of.  Look, I am not trying to convince you that you should be a vegan.  That is your choice to make.  Instead, I am sharing my story and I hope you will look at it objectively.  I don't think I am better than meat eaters or that I am more moral, I just think that I am doing what is right for me. 

With that said, being a vegan has changed my life in the following ways (in no particular order):

• I love my dogs even more than I used to (if that is even possible)
• I discovered that I love cooking and am not half bad at it
• I started this blog!
• I feel stronger and healthier
• I save money on groceries because I buy everything locally and veggies are cheaper than meat
• I have a new cause to care about
• I have lowered my carbon footprint without even trying
• No more insomnia!
• I went to the doctor for my physical and my blood pressure was text book (122/80).  My mom and dad both have hyper tension and so did my grandmother.
• I love to try new foods...the other day I had a Carrot Purple Haze Hybrid (look it up)
• McDonald's? What for?
• Cleaning up the kitchen, so much easier
• I no longer get food coma
• Climbing the stairs to my fourth floor apartment no longer makes me get out of breath
• I love my Saturday morning routine of volunteering and going to Haymarket
• So many people have been so supportive of me and I didn't think that they would!
• I poop regularly!
• I discovered that I LOVE spicy food

Really I could go on forever, but I won't bore you.  In any case, I hope that this post was valuable and not boring.  I am still learning about this lifestyle and love to hear about other people's experiences.  Please feel free to share yours with me.

I will leave you with this: being a vegan has changed my life.  If you are thinking of becoming a vegan, please consult with your doctor.  This made all the difference in my ability to be successful and healthy.  Thanks for listening to me rant ;)

P.S.
I tried to make this a little more interesting with pictures of my pups.  I know it's random, but I have to keep your attention some how.

Chickpea Cutlets with Mushroom Gravy aka My New Favorite Meal

So I decided to test this recipe from the Post Punk Kitchen website (originally from the Veganomicon) in preparation for Thanksgiving.  Holy moly, it's my new favorite.  Amazing, for real.

Chickpea Cutlets


Ingredients

1 cup of dried chickpeas (yields 2 cups or 16 ounces)
1/4 cup extra virgin olive oil
1 cup  whole wheat flour (PPK uses vital wheat gluten)
1 cup plain breadcrumbs
1/2 cup vegetable broth or water
1/4 cup soy sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon dried oregano (PPK uses sage, I didn't have any)

Vegetable olive oil for pan frying

I always used dried chickpeas, but you could just use 1 16 ounce can of chickpeas.  I soaked the chickpeas for 8 hours.  I tried a new method for preparing them which worked well!  I drained the chickpeas and put them in my crockpot for 1.5 hours on high with 6 cups of water and 1 tablespoon of salt.  They came out great and didn't take nearly as long as just boiling them.

I drained the chickpeas after cooking and then put them in my food processor with 4 cloves of minced garlic (optional).  I pulsed them a few times.  The goal here is not a smooth paste (like hummus) but rather a chunky base. So don't over do it!

Add ALL of the ingredients, including the ground chickpeas, and knead them together until you have a smooth mixture.  I needed mine about 2-3 minutes.  

You then want to make the mixture into cutlets.  I made small balls and then pat them into cutlet patties.  The PPK recipe then call for you to fry them covered (the steam helps them cook) until golden brown.  I baked mine first for 5 minutes on each side at 450 degrees.

I then put them into the frying pan with some vegetable and fried them for about 2 minutes on each side and dried them on paper towels to get some of the oil out.

Mushroom Gravy

Ingredients

4 cups vegetable broth
1/2 cup all purpose flour
1 medium yellow onion, diced small
2 Tablespoons olive oil
16 oz cremini mushrooms, thinly sliced and chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried oregano (PPK uses sage, I didn't have any)
1/2 teaspoons salt
Several dashes fresh black pepper
1/2 cup dry white wine (I used Savignon Blanc)
2 tablespoons nutritional yeast

In a bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside.

Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes.

Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often.  The gravy thickens as it cooks.  To avoid chunks, I whisked it every so often so that it was sooth.  This gravy would rock on mashed potatoes or stuffing too!

I poured the gravy over the cutlets and OMG it is like heaven! I served this with Roasted Brussel Sprouts, and this might be my new favorite meal.  

Roasted Brussel Sprouts

I took about 1/2 pound of Brussel Sprouts and removed the stem and yellow leaves.  I then cut them in half and tossed them with some EVOO and some salt and pepper.  I then but them on a baking sheet and baked them for 25 minutes at 450 degrees.  It is really important to shake them (move them around) several times during the baking process so that they don't burn.

So easy and so delicious.  Now I can't hardly wait for Thanksgiving!

Baked Mac No Cheese

Tonight I went to a party with the lovely Wicked Pissahs and had to make something absolutely yummy.  Let me just say that these ladies amaze me!  Everything at this potluck was really healthy and there were actually several vegan options.  So awesome.

I decided to make vegan baked macaroni and cheese.  I know, I know it can't be like the real thing, right?  WRONG?  In fact, a few people said that they didn't even know it was vegan.  I originally saw this recipe on Amy's Gourmet Blog, but have adapted it a little over time to give it more flavor and better texture.  Each time I make it, it gets a little better better!

Baked Mac No Cheese


Ingredients


Pasta of your choice
1 shallot
1 cup of cauliflower (Amy uses potatoes, but I think the cauliflower gives it a better texture)
3/4 cup of peeled and cut carrots
3/4 cup of peeled and cut parsnips (These aren't in the original recipe)
1/2 cup of raw, chopped cashews
1 tablespoon of minced garlic
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
1/2 tablespoon of smoked paprika
1/2 tablespoon of red pepper
11/2 cup of Rice Chex
1/3 cup of Earth Balance
A little Italian seasoning (I use a combination of thyme, oregano, basil and marjoram)
Some salt and fresh ground black pepper to taste

First things first, get the water bowling and your pasta cooking (I add a little salt and EVOO to mine).  While the pasta is cooking, chop up all of your veggies and put them in a sauce pan with 1 1/2 cups of water and your garlic.  Bring them to a boil and cover.

In your food processor, make your breadcrumbs by combining the Rice Chex, a splash of EVOO and some Italian seasoning.  These are your breadcrumbs. Process well and set aside.  Next process the raw cashews until they are really fine, almost powdery.

Once your your veggies have softened (you want them pretty soft) poor them into the food processor with the cooking water.  Add the cashews, Dijon mustard, lemon juice, red pepper, black pepper, smoked paprika, some Italian seasoning and the Earth Balance.  I add a little salt here, but not much.  Process this until you have a smooth, cheesy like substance.  Do a little quality control here and take a taste to see if you need more salt or any other flavors.

After you have drained your pasta, place it back into the the pot and add the cheesy mixture and about 1/2 a cup of the bread crumbs.  Mix well and make sure that the pasta is coated well.  Spread the pasta and mixture into baking pan and spread the remaining breadcrumbs over the top.  Bake for about 30 minutes at 350 degrees or until the top brown.

Potato and Leek Soup and Mema's Grilled Cheese

There is nothing better on a cold day than warm soup.  One of my favorites is potato and leek soup.  It is thick and creamy and oh so filling.  Typically made with butter and cream, this recipe is easily made vegan.  It is quick and easy too!

Creamy Potato and Leek Soup

Ingredients

5 potatoes, peeled and diced (I prefer yellow potatoes because the get really creamy)

2 large leeks, light green and white parts only

2 tablespoons of EVOO

1/4 cup of dry white wine 

1 teaspoon of dry thyme

1 teaspoon of dry rosemary

2 bay leaves

6 cups of vegetable broth

1 teaspoon of salt

1/2 teaspoon of ground black pepper

1/4 teaspoon of red pepper

1 cup of unflavored rice milk

Rinse the leeks and cut them in half lengthwise.  Then cut them into 1/4 inch pieces.  Coat the bottom of a large stockpot with the EVOO and add the leeks. Sweat the leeks until they are soft (about 3-5 minutes).  Then add the white wine and sweat a little longer (about another 1-2 minutes).

While the leeks are sweating, peel and dice the potatoes and cut them into small cubes.  Make sure you get all of the skin off of them so assure the soup is really smooth.  Add the potatoes to the stockpot and make sure they are coated well with the wine/EVOO mixture.  

Add the rosemary, salt, thyme, black pepper and red pepper.  Then add the stock and bay leaves and bring it all to a simmer.  Cook for 20 minutes or until the potatoes are soft.  

Using an immersion blender (or a food processor), process the soup until it is smooth.  Make sure there are no chunks.  I usually run a fork through it to make sure that I have gotten all of the whole potatoes.  Let it cool for about 10 minutes. Then add the rice milk and blend again.  Make sure you used unflavored rice milk.  Even if it doesn't say vanilla on it, many times rice and soy milk have added sugar.  You want to use one that does not.  Add more salt and pepper to taste.

Mema's Grilled Cheese

When I was a kid my Mema (grandmother) used to make the BEST grilled cheese.  She used this antique grilled cheese maker that made the sandwich into a round pocket of cheesy goodness.  When she passed away, I got the grilled cheese maker and when I make these sandwiches it still bring back fond memories.

Here is what the sandwich maker looks like:

You could easily make this like any other grilled cheese, but I still think this method is the yummiest!

Ingredients

2 slices of the bread of your choice (I used awesome Flaxseed and Quinoa bread from Whole Foods)

A handful of Daiya

Some fake bacon bits (Yep! Most of these are vegan)

Ok, so first things first; What is Daiya?  Let's be honest, cheese substitutes are GROSS.  The don't melt, they have no flavor and they often have the texture of cardboard.  How appetizing!  Not only that, but cheese substitutes are often made from GMO's.  Daiya is totally different.  It has a mild flavor and melts just like real cheese.  How is that possible you say?

Daiya is made of purified water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil, coconut oil pea protein, salt, inactive yeast, vegetable glycerin, natural flavors (derived from plants), xanthan gum, sunflower lecithin, vegan enzymes (no animal rennet or animal enzymes), vegan bacterial cultures, citric acid (for flavor), annatto.  Ain't that a mouthful?

In basic terms, daiya is a complete plant-based product made without any soy or nut products.  Therefore, it consists of no allergens.  It is good for vegans and those with gluten allergies alike!  Daiya can be bought at Whole Foods, but I get mine at Peace O' Pie- a vegan pizza place here in Boston.  I like theirs better because it is shredded a little finer.

Anyway, on to the recipe.  I coated the grilled cheese maker with a little canola oil.  I then placed one slice of bread on the bottom (I cut the bread about 1 inch thick).  I then placed half a handful of daiya and some bacon bits on top of the bread.  Then I added another half of handful of daiya on top of that and then the other slice of bread and closed the grilled cheese maker.  I then but the grilled cheese maker directly onto the burner which was set to medium heat.  I turned the grilled cheese maker every few minutes and removed it from the heat and let it cool  Voila!  You are done!