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!
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.
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!
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.
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!
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.
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!
One thing that I missed when becoming a vegan was croutons. Every brand at my grocery store has dairy and so I have endured eating my salad without. Recently, I was watching the Barefoot Contessa on the Food Network and she made croutons that were easily adaptable for vegans. So I decided to give it a try!
Ingredients:
Soft Italian bread (make sure it is vegan!) 3-4 tablespoons of EVOO 1 glove of garlic 2 Tablespoons of rosemary Salt and pepper
Start by pre-heating your oven to 350 degrees. Take a baking sheet and grease it with cooking spray.
Cut the bread into 1 inch thick cubes and place them into a large bowl. Add the EVOO, garlic, rosemary, salt and pepper and toss. Be sure to coat the bread pieces really well.
Place the coated pieces onto the baking sheet in a single layer and cook for about 10-15 minutes until the croutons begin to harden and get browned. When I made these, I took them out after 10 minutes and ending up having to cook them longer because they were still soft. They will harden a little more when you pull them out of the oven, but not much. Let them cool for about 10-15 minutes.
I served mine over a fresh baby arugula salad with red onions, cucumbers, cherry tomatoes, and a some sprouts with a raspberry vinergarette dressing.
This is a really simple, delicious recipe that is great for accompanying pasta dishes, soups, salads or just by itself. The whole cook time, including prep, is like 8 minutes!
You will need:
1 loaf of french bread 6 tables spoons of Earth Balance vegan butter A handful of fresh parsley Salt and Pepper 3 cloves of garlic
I start with a loaf of fresh french bread from Bova's and I cut it into about 1 1/2 inch slices diagonally. I take a bowl and melt the Earth Balance in the microwave. While melting the Earth Balance, finely chop the parley and garlic.
Combine the melted Earth Balance, parley, garlic, salt and pepper and mix well. Prepare a baking sheet by spraying it with a little cooking spray. Using a basting brush, coat both sides of each slice of bread well and then place them on the baking sheet.
Broil for about 3 minutes on each side until the bread begins to brown. Voila! Yummy vegan garlic bread.
Every Saturday I have the same routine. I get up and take my dogs to the park in Charlestown and then come home and do my shopping for the week. I start at Haymarket and then head to Polcari's, my favorite place to get dried grains and beans (and coffee too). Last Saturday, Polcari's had these cool looking beans called cranberry beans, so I thought I would give them a try.
These beans were really pretty with vibrant color. I had never made them before, so I decided to go with an old stand by recipe to try them out. Pasta Fagioli is a traditional Italian soup with beans, vegetables and pasta. It is delicious and totally filling!
I started the night before by soaking the beans in water with some salt. I usually only use water to soak beans, but I didn't know how hard these beans were. Using a little salt helps soften beans more quickly (a good tip if you have to prepare dry beans in a pinch!).
Here is what you will need:
1 cup dried orzo (or the pasta of your choice)
3 tablespoons olive oil
1 small yellow onion, small diced
2 celery stalks peeled and diced
1 cup chopped carrots
1 medium tomato, peeled and chopped
1 cup chopped zucchini
2 garlic cloves, minced
1/2 teaspoon dried sage leaves
1 tablespoon of rosemary
2 tsp fresh basil, chopped
1 tsp dried oregano
1/2 tsp pepper
1 1/2 tbsp paprika
2 bay leaves
1 teaspoon of thyme
3 tablespoons tomato paste
6 cups vegetable broth
1 ¾ cup of dried cranberry beans (soaked over night with a little salt)
Before soaking the beans, be sure to dump them all in a pan and just run your hands through them. Sometimes with dry beans you will find that there are small rocks. This completely natural. It is easier to identify impurities before you soak them.
Bring a medium saucepan of heavily-salted water to a boil. Add the orzo and cook according to package instructions. Drain and run under cold water to stop the cooking. Drizzle with a little olive oil to prevent sticking. Set aside.
Boil the beans in cold water for 45 minutes until soft.Drains the beans and combine with the orzo.
In a separate skillet, saute the onions, carrots, zucchini, tomatoes and celery for 3 to 5 minutes until the veggies have softened. Add the garlic, basil, rosemary, sage, oregano, thyme, salt and pepper. Add tomato paste and cook, stirring constantly until the tomato blends into the veggies.
Combine the broth (used the broth that I made earlier in the week), seasoning, veggies, 2 bay leaves and beans and bring to a boil. Reduce heat to low and simmer until the veggies are tender and the flavors have melded- at least 10 minutes, but up to an hour (I let mine simmer for 45 minutes). Taste and add more salt and pepper if necessary.
When ready to serve, put some orzo in a bowl and ladle the soup on top.I use some vegan Parmesan cheese and fresh parsley to garnish.
