tag:blogger.com,1999:blog-78484518948756986612024-02-19T01:04:12.418-05:00Veggie BurgherHappy, Healthy Vegan Living in Pittsburgh, PaAnonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.comBlogger255125tag:blogger.com,1999:blog-7848451894875698661.post-47771706419578864442014-08-10T13:28:00.000-04:002014-08-10T13:28:05.935-04:00Corn FrittersThe <b>Corn Fritters</b> recipe from <i>Vegan Yum Yum</i> has been begging me to make it since I got the book. With sweet summer corn in season, now seemed like a great time to try it. I'm glad I did. I really liked them.<br />
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The recipe was very simple and easy to make. While it called for frying these in 1-2 tablespoons of oil, I found that cooking spray and a nonstick pan worked just as well. <br />
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The taste was a mix of cornbread (thanks to the cornmeal), a touch of seasoning (thanks to Old Bay), and sweet, fresh corn. My omni husband really liked these too. I ate some plain and some with a small dollop of ketchup. <br />
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I had these with a salad of organic greens and the Sanctuary Dressing from <i>Appetite for Reduction</i> (a vegan ranch dressing) as a light and refreshing meal. I would definitely make these again as either a light meal or appetizer.<br />
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<a href="http://books.google.com/books?id=cIqjAgAAQBAJ&pg=PA94&lpg=PA94&dq=vegan+yum+yum+corn+fritters&source=bl&ots=5zcKD2lnI5&sig=kIdknOg04T8freQ5VJR1Zs_8n24&hl=en&sa=X&ei=BavnU67cOISayAT_yYGgAw&ved=0CDwQ6AEwBA#v=onepage&q=vegan%20yum%20yum%20corn%20fritters&f=false">Here's the recipe</a>. Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-4954055656626795442014-07-20T13:50:00.001-04:002014-07-20T13:50:46.567-04:00Summer Dinner PartyLast night we had friends over for dinner. It rained all day and drizzled most of the night, so we couldn't eat outside. Other than that it was a fun night, and all the food was great.<br />
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Because I had a race in the morning and knew I wouldn't have a ton of time to prepare, I decided on a simple pasta dish as the main course and then added Italian-themed food to round out the pasta.<br />
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<b>Appetizers:</b><br />
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<b>White Bean Spread with Truffle Oil</b>. I made it once before and loved it, and it was just as good this time. I think I let out an "mmmmm!" every time I had a bite. This time I didn't have time to cook the beans, so I just used two cans of beans and then boiled the garlic on their own without the beans. As before, the truffle oil really makes this spread special, so if you decide to make this, splurge and get the truffle oil (I found it at my local grocery store.) I served the spread with crackers. <a href="http://veggieburgher.blogspot.com/2011/06/white-bean-spread-with-truffle-oil.html">See the recipe </a>I posted a few years ago. <br />
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<b>Olives</b>. I don't like olives so just picked out a few different kinds at the Whole Foods olive bar.<br />
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<b>Strawberries</b>. A big bowl of sweet, juicy, organic strawberries is always a great appetizer!<br />
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<b>Drinks:</b><br />
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<b>Ruby Red Sangria</b>. I made <a href="http://winefolly.com/tutorial/search-best-sangria-recipe/">this recipe</a> for Ruby Red Sangria which pairs ruby red grapefruit juice, fresh lime juice, and sugar with red wine. I added apples, blueberries, and strawberries. This sangria wasn't strong or super sweet. It was actually a little tart. I liked it but drank way too much!<br />
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<b>Dinner:</b><br />
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The main meal was <b>Pasta with Tomato Basil Cream Sauce</b> by Vegan Yum Yum (<a href="http://veganyumyum.com/2008/08/super-quick-tomato-basil-cream-pasta/">recipe</a>). The sauce is very simple and fresh, and the creaminesss comes from cashews. This sauce is by no means light or low calorie. Between the cashews and the olive oil, it's pretty decadent. But so delicious! I had based this whole meal on getting fresh pasta from Penn Mac in the Strip. When I walked to the Strip to get it, I discovered that the fresh pasta is not vegan but is made with eggs. Darn! I bought the egg fettucine to serve to everyone else and then made myself some whole-wheat spaghetti. It was still delicious!<br />
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My friend bought a salad with a lime-oil vingaigrette. She also brought a plate of salad add-ons so that everyone could add what they wanted, which was a great idea. I also had crusty white Italian bread and olive oil and balsamic to dip it in.<br />
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<b>Dessert:</b><br />
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The best part, as always! I was super excited to make the vegan <b>Lemon Bars </b>from Veganomicon/Vegan Cookies Take Over Your Cookie Jar (<a href="http://www.nomeatathlete.com/vegan-lemon-bars/">see the recipe </a>at No Meat Athlete). I had never made them before and thought they'd be the perfect summer dessert. <br />
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Most vegan desserts I make use basic ingredients, but this one called for agar agar flakes, which are a gelatin substitute. I had to make a trip to Whole Foods to pick up a bag, and they were pricey...but well worth it!<br />
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The crust was something like a big sugar cookie. I could have eaten just the crust and been happy!<br />
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The filling was made by dissolving the agar agar flakes in boiling water, then adding lemon juice mixed with arrowroot powder (another thickener that I already have in my pantry), sugar, and lemon zest. You whisk it until it thickens then pour it onto the crust and let it refrigerate until it sets.<br />
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Absolutely delicious! We all loved it. I'd absolutely make it again...and just might have to so that I can use up those pricey agar agar flakes!<br />
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<br />Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-1117299484978469712014-06-15T11:59:00.000-04:002014-06-15T11:59:23.188-04:00Big Fat Taco SaladOnce the weather heats up, I pretty much only want to eat salads. With the hot and humid temps last week, the <b>Big Fat Taco Salad</b> from <i>Appetite for Reduction </i>hit the spot. You do need to make two other recipes--the Fresh Tomato Salsa Dressing and the Guacamame--but everything comes together pretty quickly, and it makes enough for a week of lunches.<br />
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The Guacamame itself is outstanding. It's made with avocado and edamame, which adds protein and makes it more filling plus lower in WeightWatchers points (only 2 points per serving!). I think it tastes nearly identical to regular guacamole, and I make it a lot in place of avocado-only guacamole.<br />
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The Fresh Tomato Salsa Dressing is also very good, though if you're tight on time you could likely subsitute a chunky-style salsa.<br />
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I found the salad overall to be delicious and filling, and it definitely works as a meal. Omnivores will have no problem substituting the black beans for another protein or adding another protein.<br />
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Find the recipes over on the <a href="http://www.ezrapoundcake.com/archives/21135">Meatless Monday blog</a>. Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-6354705895875517592014-05-28T19:10:00.002-04:002014-05-28T19:10:20.745-04:00Vietnamese Rice Noodle Salad with Grilled TofuI wanted a refreshing salad that worked as a meal so recently made the <b>Vietnamese Rice Noodle Salad with Grilled Tofu</b> from <i>Appetite for Reduction</i>. Rice noodles are tossed with chopped green beans, sliced cucumber, red onion, chopped mint, and a dressing that features chili garlic sauce and lime juice. Tofu is marinated in the dressing then grilled. A peanut-lime gremolata sprinkled on top adds even more flavor. I found the flavor best after it sat for a day in the fridge. It's 7 Weight Watchers point a serving, and you can find the recipe <a href="http://www.food.com/recipe/vietnamese-rice-noodle-salad-with-grilled-tofu-447754">here</a>. I would have liked a bit more flavor from the dressing; next time I might drizzle with additional chili garlic sauce. Otherwise, it's a refreshing summer salad. <br />
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<br />Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com2tag:blogger.com,1999:blog-7848451894875698661.post-54154268036009878032014-05-26T13:21:00.004-04:002014-05-26T13:21:58.349-04:00Argentinian Hearts of Palm SaladI tried a new salad this weekend that's my new favorite. It's a Weight Watchers recipe and is five points a serving. I served this for a Memorial Day cookout with SmartDogs vegan hot dogs, grilled asparagus, and veggie baked beans. This salad is delicious and easy to make, and it will be great to take to potlucks.<br />
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<h4>
Argentinian Hearts of Palm Salad<br /><span style="font-weight: normal;">Serves 4 </span></h4>
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<i><span style="font-weight: normal;">Recipe from <a href="http://www.weightwatchers.com/">http://www.weightwatchers.com</a></span></i></h4>
<h4>
Ingredients</h4>
<table border="0" cellpadding="0" cellspacing="0" class="ww-r-info" role="presentation" style="width: 100%px;">
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3 Tbsp water
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2 Tbsp fresh lime juice
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1 1/2 Tbsp olive oil, extra virgin
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1/4 tsp table salt
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1/4 tsp black pepper, freshly ground
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<span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_5"> </span>
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3 Tbsp uncooked scallion(s), sliced
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2 Tbsp cilantro, fresh, chopped
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14 oz hearts of palm, canned, drained, sliced 1/2-in thick
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2 small fresh tomato(es), roughly chopped
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1 medium avocado, uncooked, Hass, sliced
</td>
</tr>
</tbody></table>
<h4>
Instructions</h4>
<ul>
<li>In a serving bowl, combine water, lime juice, oil, salt and pepper; stir in scallions and cilantro.<br /></li>
<li>Add hearts of palm, tomatoes and avocado to bowl; gently toss to coat. Yields about 1 1/4 cups per serving.
</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-78638221383906561122014-04-13T18:51:00.000-04:002014-04-13T18:54:43.080-04:00Vegan Cincinnati ChiliThe last time I had Cincinnati Chili from Skyline would have been when I still ate meat, and that's coming up on 12 years. My husband went to the University of Cincinnati, and we've taken several trips there to visit his friends and see the city. The first time I tried Skyline I was in love, and the memory of that sweet-ish chili served over spaghetti and topped with cheddar cheese still looms large in my mind. (And yes, I tried the vegetarian versio at Skyline after I became vegetarian...it's just not the same.) <br />
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You can, of course, get Skyline Chili at the grocery store now in either a frozen container or a can (ewww...meat in a can!). When my husband bought some last week, I decided to try to make a vegan version.<br />
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While I was very tempted to try a version I found that uses lentils--because everything is better with lentils!--I decide to make a more "authentic" version using vegan crumbles (yes, it is processed and bad for me, but I wanted to be as close to bad as the original!) I used <a href="http://allrecipes.com/recipe/cincinnati-style-chili/">this recipe</a> from AllRecipes.com.<br />
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First I sauteed chopped onion in olive oil then added minced garlic and the veggie crumbles.<br />
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Next I added a can of tomato sauce (a deviation from the recipe, which called for one cup each of tomato sauce and water...why wouldn't I use all tomato sauce?), diced tomatoes (another deviation; I used just one cup), red wine vinegar, and the spice mixture, which includes cinnamon, brown sugar, and cocoa powder. I also did not use the hot sauce, since the only kind I have is Sriracha, which would be too hot for this recipe, or the kidney beans, since I don't remember beans in the original version.<br />
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I let it simmer for 20 minutes then served it over whole-grain spaghetti and topped it with Daiya cheddar cheese shreds.<br />
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While Daiya mozzarella cheese on pizza is great, I'm not a huge fan of fake cheese in general except for ones I make from scratch, and I don't totally love the Daiya cheddar flavor. I liked the parts without the cheese best, so next time I'll leave the cheese off.<br />
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Aside from the cheese...this was fantastic! I really loved it. I paired it with a salad of organic sweet baby lettuces and Santuary Dressing (ranch-style dressing) that I made from <i>Appetite for Reduction</i>. It was a great combination.<br />
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I asked my husband to try the chili and was curious to see what he thought since he just had Skyline a few days ago (albeit from a can...ewww!) His response: "It's pretty good!" That is high praise in his book, so there you have it. This recipe is a great substitute for the real Cincinnati Chili.Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-18142697754942985002014-03-30T17:36:00.000-04:002014-03-30T17:36:00.842-04:00Mint Chocolate CupcakesTo celebrate running a good race in the <a href="http://runningonlentils.blogspot.com/2014/03/race-report-just-short-run-jasr-5k-2014.html">JASR 5K</a> yesterday, I made Mint Chocolate Cupcakes from <i>Vegan Cupcakes Take Over the World</i>. They're my favorite! <br />
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The cupcake is the basic chocolate cupcake batter with 1 teaspoon of mint extract mixed in. I tried a plain cupcake and it was heavenly--extremely moist and just melted in my mouth.<br />
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The frosting also has mint extract, with some green food coloring mixed in. You add a spiral of frosting to the cupcake.<br />
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Last, I made the quick melty ganache and spooned it on top.<br />
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I'd just spooned the ganache on here, but it hardens once you put them in the fridge to set. So delicious--the perfect race celebration treat! Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-69734748712707505012014-03-12T19:36:00.000-04:002014-03-12T19:36:21.671-04:00Vegan Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4o0FFcbDtPSonvG1SHQeFhGoCSaEGXO9mlBvC5-h6sZkB1eIUmfEoCjapoV3ffSMkrFpIDKiOVDAF1GAUfPdILPTidgUhGYi6kH8xkgsuZWIr4Q0xvdnlq0J9FSoMGu4CzxkUFjRods/s1600/blondie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn4o0FFcbDtPSonvG1SHQeFhGoCSaEGXO9mlBvC5-h6sZkB1eIUmfEoCjapoV3ffSMkrFpIDKiOVDAF1GAUfPdILPTidgUhGYi6kH8xkgsuZWIr4Q0xvdnlq0J9FSoMGu4CzxkUFjRods/s1600/blondie.jpg" height="300" width="400" /></a></div>
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Recently I finished my freezer stash of my leftover <a href="http://veggieburgher.blogspot.com/2013/12/vegan-christmas-cookies-2013.html">Christmas cookies</a>. So while at Whole Foods last week, I picked up a vegan cookie and considered buying it. But it was not soft and not very appealing, plus was $1.69. I knew I could cook up a whole batch of cookies for less than, so I broke out <i>Vegan Cookies Invade Your Cookie Jar</i> and made the blondies. <br />
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Oh my! They are absolutely delicious. They have the taste of a great chocolate chip cookie with the ooey-gooey goodness of a brownie. You can get the recipe <a href="http://books.google.com/books?id=RwzHzbB78PEC&pg=PA167&lpg=PA167&dq=vegan+cookies+invade+your+cookie+jar+blondies&source=bl&ots=kG4upKO7Dm&sig=5V1W02Zod1yGdb2HJmvmjOt8MQM&hl=en&sa=X&ei=vO0gU6vxLKXq0QGxpoC4Bw&ved=0CEUQ6AEwAw#v=onepage&q=vegan%20cookies%20invade%20your%20cookie%20jar%20blondies&f=false">here</a>. Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-14809076702335821062014-03-01T21:00:00.000-05:002014-03-02T22:16:35.176-05:00Vegan Love for Burgatory<a href="http://www.burgatorybar.com/img/burgatory_logo.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.burgatorybar.com/img/burgatory_logo.png" /></a>This was my second time at <a href="http://www.burgatorybar.com/">Burgatory</a>, and I loved it just as much as the first time. You'd think a burger restaurant wouldn't be a good vegan restaurant option, and granted there is only one vegan option on the menu. But it's so good, it's enough.<br />
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We started with the Hole 'Mole as an appetizer, which was a substantial bowl of house-made guacamole with a nice kick and tortilla chips. I got the Herb's Grape Refresher as a cocktail, which was a delicious and refreshing blend of vodka, grapes, and basil.<br />
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The Phat Patti's Veggie Burger is made with mushrooms, lentils, cashews, and cracked wheat. It comes on a whole-wheat bun with arugula, tomato, and guacamole. I swapped the cheese it came with for vegan cheddar cheese. The burger is huge, very filling (I ate less than half), and extremely delicious. Because the house-made chips are cooked in the same oil as chicken (thanks to the bartender for letting me know!) I got a mixed green salad as a side that came with an absolutely delicious house-made red wine vinaigrette dressing.<br />
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Another option would be to start with the veggie burger and customize it with different toppings. There are a number of good vegan options.<br />
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I drooled over the milkshakes on the menu (Caramel Pretzel! Coffee and Donuts!), but even if they were vegan I wouldn't have gotten one. They must be a million calories. No thanks. <br />
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As far as vegan veggie burgers go in Pittsburgh, Burgatory has one of if not the best. (I also love the one at Brillobox...I'll need to try theirs again to compare.) Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-58145935375382357882014-02-27T19:37:00.001-05:002014-02-27T19:37:24.647-05:00Vegan Baked Mini DonutsI made mini baked donuts to take to a meeting at work this week. They were a hit! The recipe is from <a href="http://www.amazon.com/Vegan-Yum-Decadent-Animal-Free-Entertaining/dp/0757313809/ref=sr_1_1?ie=UTF8&qid=1346278775&sr=8-1&keywords=veganyumyum"><i>Vegan Yum Yum</i></a> and is pretty easy to make. You do need to buy egg replacer, but all the other ingredients are pretty basic. You just mix the batter, spoon into a pan, and bake for 12 minutes. I made the chocolate iced ones once before. This time I tried the glazed too. The glazed is my new favorite! You can find the recipe over at the <a href="http://veganyumyum.com/2007/02/mini-donut-test-kitchen/">Vegan Yum Yum blog</a>.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-3923635320811798492014-02-25T19:29:00.000-05:002014-02-27T19:29:53.303-05:00Smoky Split Pea Soup<div class="separator" style="clear: both; text-align: center;">
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This weekend I tried the <b>Smoky Split Pea Soup</b> from <i><a href="http://www.theppk.com/books/appetite-for-reduction/">Appetite for Reduction</a></i>. It was easy to make, thick, and very hearty. The flavor--made smoky by lots of smoked paprika--was good but not to die over.<br />
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<br />
I'd probably make it again. It's a good, low-fat, simple soup to have in my soup arsenal and is great for lunch in winter...but I wouldn't break it out for guests.<br />
<br />
I like my legumes to be extremely soft and not hard at all so I cooked it for 50 minutes instead of the recommended 40 minutes. Even then, some of the split peas were a little firm, so I'd add more water and cook for at least an hour next time. I used bullion cubes to make the vegetable broth. Between that and the additional salt, this was really salty. I like that, but if you don't, use less salt or don't use bullion cubes.<br />
<br />
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<b>Smoky Split Pea Soup</b><br />
Serves 6<br />
<ul>
<li>1 teaspoon olive oil</li>
<li>1 medium-sized onion, diced small</li>
<li>4 cloves garlic, minced</li>
<li>Several pinches of freshly ground black pepper</li>
<li>1 teaspoon salt</li>
<li>4 teaspoons smoked paprika</li>
<li>2 teaspoon dried thyme</li>
<li>1 1/2 cups diced carrots</li>
<li>1 1/4 cups dried split peas</li>
<li>6 cups vegetable broth</li>
<li>1 tablespoon freshly squeezed lemon juice, or to taste (I didn't use this)</li>
</ul>
<br />
<ol>
<li>Preheat soup pot over medium-high heat. Saute the onions in the oil until soft and translucent, about 5 minutes. </li>
<li>Add the garlic, pepper, and salt; saute for another minute. </li>
<li>Add the paprika and thyme, stirring continuously for about 15 seconds to toast the spices. </li>
<li>Add the carrots, split peas, and broth. Cover the pot and bring to a boil. Reduce heat and cook for 40-60 minutes, until split peas are soft enough for you. If necessary, thin the soup with water. Stir occasionally to prevent the soup from burning at the bottom.</li>
<li>Add lemon juice if using. Let set for at least 10 minutes before serving. </li>
</ol>
Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-39208698105767449752014-02-22T19:12:00.000-05:002014-02-22T19:12:02.177-05:00Lentil Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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This soup saw me through the polar vortex. It's hearty, comforting, and has just enough Indian spices make the flavor really interesting without being overwhelming. This is definitely one of my favorite soup recipes, and it's easy to make with just a few ingredients. I used split red lentils, but if you use regular lentils you'll want to cook it longer and possibly puree some or all of it to get the creaminess of the red lentils.<br />
<br />
<b>Lentil-Tomato Soup</b><br />
Adapted from a very old <i>Cooking Light </i>magazine; I ripped out the recipe and don't know the date but probably circa 2000.<br />
<br />
Ingredients<br />
<ul>
<li>1 tablespoon olive oil</li>
<li>2 cups chopped onion</li>
<li>1 teaspoon ground turmeric</li>
<li>1 teaspoon ground cumin</li>
<li>1 teaspoon chili powder</li>
<li>1/2 teaspoon crushed red pepper (add or subtract to taste)</li>
<li>1/2 teaspoon paprika</li>
<li>1/2 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>2 garlic cloves, minced</li>
<li>2 1/3 cup dried split red lentils</li>
<li>1/3 cup chopped cilantro </li>
<li>6 cups veg broth</li>
<li>3 cups water (use more or less water for desired consistency) </li>
<li>1 28-oz can diced tomatoes, undrained</li>
<li>Chopped fresh tomatoes (optional)</li>
<li>Cilantro sprig (optional)</li>
</ul>
<br />
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<ol>
<li>Heat olive oil in a large Dutch oven over medium-high heat. </li>
<li>Add the onion; saute for 5 minutes or until tender. </li>
<li>Add the turmeric and the next 6 ingredients (turmeric through garlic); saute for 1 minute. </li>
<li>Add lentils and next 4 ingredients (lentils through tomatoes); bring to a boil. Reduce heat and simmer 20-30 minutes until lentils are very soft and soup is thick and creamy. If you want it creamier, puree some or all of the soup.</li>
<li>Garnish with chopped tomatoes and a cilantro sprig if you want to be fancy pants about it. </li>
</ol>
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Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-73453553362834827872014-02-03T05:00:00.000-05:002014-02-03T05:00:02.919-05:00Arizona Hippie SoupThis is another fabulous soup I first tried at <a href="http://veggieburgher.blogspot.com/2014/02/african-peanut-soup.html">my friend's soup party</a>. Note that she adapted it from the Oh She Glows blog (I'm not sure what the adaptations were). The toppings for it were awesome, but I think the soup is perfect as-is without toppings. I cooked it for a really long time to get all the veggies nice and soft. While I don't usually like sweet potato in soup, the sweet potato in this added just the right amount of sweetness. <br />
<h3 class="post-title entry-title">
Arizona Hippie Soup</h3>
<br />
Adjusted from: <a href="http://ohsheglows.com/2012/11/30/black-bean-sweet-potato-and-red-quinoa-soup/">http://ohsheglows.com/2012/11/30/black-bean-sweet-potato-and-red-quinoa-soup/</a><br />
<br />
<b>Ingredients:</b><br />
<br />
• 1 cup uncooked red quinoa, rinsed and drained <br />
• 1TBS coconut oil <br />
• 3-6 garlic cloves, minced<br />
• 2 cup diced sweet onion <br />
• 1 jalapeno, seeded if preferred and diced<br />
• 1 large sweet potato peeled and chopped<br />
• 1.5 tsp ground cumin<br />
• 1 tsp chili powder<br />
• 1/2 tsp ground coriander<br />
• 6 cups vegetable broth<br />
• 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)<br />
• fine grain sea salt and black pepper, to taste ( <br />
• 1/4 tsp cayenne pepper (or red pepper flakes) <br />
<br />
<b>Toppings</b>: Spinach, avocado, chips, cilantro, cashews, lime <br />
<br />
<br />
<b>Instructions:</b><br />
<br />
1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to
a boil, reduce heat to medium, and cover with tight fitting lid. Simmer
covered for about 17 minutes or until the water is absorbed and quinoa
is fluffy. Remove from heat, fluff with fork, and keep it covered until
ready to use.<br />
<br />
2. Meanwhile, heat oil in a large pot. Add garlic and onion and sauté
for a few minutes over medium heat. Season with salt and pepper. Now add
in the jalapeno and sweet potato and sauté for 5-7 minutes more.<br />
<br />
3. Stir in the cumin, chili powder, coriander, and broth. Bring to a
boil and then reduce heat to medium and simmer for about 18-20 minutes
uncovered, or until the potatoes are tender.<br />
<br />
4. Just before serving, stir in the cooked quinoa, drained and rinsed
black beans, cayenne. Season with salt and pepper to taste, adding more
spice if desired.<br />
<br />
5. Garnish soup with Spinach, cilantro, chips, avocado, cashews, lime.<br />
<br />
<br />
<a href="http://ohsheglows.com/2012/11/30/black-bean-sweet-potato-and-red-quinoa-soup/"></a>Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-66774154765489893022014-02-02T09:02:00.000-05:002014-02-02T09:10:24.620-05:00African Peanut SoupWith the polar vortex and general despair over the bone-chilling weather since the beginning of the year, I've wanted to eat nothing but soup. The first one I made was this <b>African Peanut Soup</b>, which I first tried at my friend Melissa's <a href="http://blog.bigsoup.org/">soup party</a> in December. Since 1993, Melissa and her husband Stephen have been hosting this party. The party was a lot of fun and the soups were all really delicious, but it's the charity component that is the most impressive. Guests are asked to bring a donation for the Greater Pittsburgh <br />
Community Food Bank. This past December they had 262 guests and raised more than $4,000 for the Food Bank! <br />
<br />
I'm just getting back to blogging so didn't take pictures, but trust me--this soup is amazing! It's not overly peanuty and doesn't have sweet potatoes that are in a lot of African soups (and which I'm not a huge fan of). It's just really delicious. Here's the recipe, and see my notes at the end. <br />
<h3 class="post-title entry-title">
African Peanut Soup
</h3>
<div class="post-header">
</div>
<div align="left">
<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-family: Arial,Helvetica,sans-serif;">Serves 8</span></div>
<div align="left">
The recipe was found in the November 1994 issue of <i>Vegetarian Times</i> and is copied from the <a href="http://blog.bigsoup.org/2010/12/african-peanut-soup.html">Big Soup blog</a>. Enjoy.</div>
<div align="left">
<br />
Ingredients:<br />
<ul>
<li>
2 medium onions chopped </li>
<li>
2 large red bell peppers, chopped</li>
<li>
1 to 3 large garlic cloves, mashed</li>
<li>
1 to 2 Tbs. Canola oil</li>
<li>
28 oz. can tomatoes with juice, chopped</li>
<li>
8 cups vegetable broth (bouillon is best--see notes)</li>
<li>
1/4 tsp. pepper</li>
<li>
1/4 tsp. Crushed red pepper flakes</li>
<li>
1/2 cup uncooked short-grain rice </li>
<li>
2/3 cup smooth peanut butter (non-natural is best--see notes)</li>
<li>
chopped roasted peanuts </li>
</ul>
</div>
<div align="left">
Instructions:<br />
<ol>
<li>
In a large soup pot, sauté onions, bell peppers, and
garlic in oil until onions begin to brown around the edges,
about 7 minutes.
</li>
<li>
Add the tomatoes and juice, broth, pepper, and red pepper flakes.
Simmer, uncovered, over low heat about 15 minutes.
</li>
<li>
Add rice, cover, and simmer until rice is tender, about 30 minutes.
Add the peanut butter; whisk until smooth. Heat to a simmer
and serve immediately, garnished with chopped roasted
peanuts. <span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"><b></b></span></span></li>
</ol>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"><a href="http://www.bigsoup.org/"><b>
</b></a></span></span>Notes:</div>
<ol>
<li>When I made this, I thought it didn't taste like the soup at the party. I thought Melissa's tasted better. I brought it into work for her to taste, and she confirmed it tasted different. We concluded that it was the difference in the broth and peanut butter. I used store-bought ready-made broth, and Melissa used Knorr vegetarian bouillon cubes. I used a natural style of peanut butter, and Melissa used Jif. If you make this, use bouillon and a non-natural style of peanut butter. </li>
<li>I don't like cooked bell pepper and considered leaving them out. But I liked the soup so much at Melissa's party, I decided to leave one in. I didn't taste the pepper at all (which is good for me.) </li>
<li>I used long-grain rice, and it was fine.</li>
<li>Melissa's soup was much thicker than mine. She said she let it simmer a lot longer than the recipe calls for, so I'll do that next time. </li>
</ol>
<div align="left">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: xx-small;"><a href="http://www.bigsoup.org/"><b><br />
</b></a></span></span></div>
Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-53397617813507212752013-12-22T10:37:00.001-05:002013-12-22T10:37:14.712-05:00Vegan Christmas Cookies 2013<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvwXDxygk6aDgs3vj1RLAz0rAMOQGn34bRrelkg53VUmcEJNaGzeBIB7aD1hgdrVpt3EVccDPbA969kyPr0m2BGq6dGrORcGC49xCizNGHuZ1zzThGANzF0nnPzc2pPgB5MzbUhMdR0E/s1600/cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvwXDxygk6aDgs3vj1RLAz0rAMOQGn34bRrelkg53VUmcEJNaGzeBIB7aD1hgdrVpt3EVccDPbA969kyPr0m2BGq6dGrORcGC49xCizNGHuZ1zzThGANzF0nnPzc2pPgB5MzbUhMdR0E/s1600/cookies.jpg" height="292" width="400" /></a></div>
<br />
I made more than 400 vegan cookies this year because I did double batches. I made these nine kinds from <a href="http://www.theppk.com/books/vegan-cookies-invade-your-cookie-jar/">V<i>egan Cookies Invade Your Cookie Jar</i></a> and <i><a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/">Veganomicon</a></i>.<br />
<ul>
<li>Citrus Glitters</li>
<li>Frosted Sugar</li>
<li>Gingerbread</li>
<li>Magical Coconut Cookie Bars</li>
<li>Mexican Chocolate Snickerdoodles</li>
<li>Peanut Butter Chocolate Pillows </li>
<li>Peppermint Chocolate Chip</li>
<li>Raspberry Chocolate</li>
<li>Toasted Coconut (the chocolate-free cookie in Lazy Samoas) </li>
</ul>
Happy holidays!<br />
<br />
<i><span style="color: #666666;">And yes, I'm back to blogging. I've missed it!</span></i>Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-24215416881442026152012-08-10T13:49:00.000-04:002012-08-10T13:49:10.506-04:00I Adopted a Greyhound! (and stopped blogging)<div class="separator" style="clear: both; text-align: center;">
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<br />
Meet retired racing greyhound Iruska Promiser, now known as Django. My husband and I adopted him in May, after 13 years of living with cats (our own, strays I rescued, ferals I socialized, kittens and sick cats I fostered for the local shelter) and nearly that many years of my begging my husband for a dog.<br />
<br />
I'm an equal-opportunity animal lover, but I'm a crazy cat lady at heart. So during the years my husband refused to let us get a dog, I wasn't too heartbroken because I had my cats.<br />
<br />
While at a Petco this past February, I saw greyhounds there for a meet-and-greet and went over to donate some cash. A half-hour later, after petting the sweet, gentle, calm dogs that stood there like little deer, I was convinced they're the perfect dog for us. They don't bark! They don't shed! Most are good with cats, they're intelligent and easily adapt to retirement after racing, are usually naturally well-behaved, and have very low exercise needs (contrary to what I thought and most people think, they are sprinters and not built for endurance, so they're mostly couch potatoes). <br />
<br />
It took a few months of dragging my husband to greyhound meet-and-greets and nagging him before I finally wore him down. And so on a Saturday in late May, <a href="http://www.gpathreeriversgreyhounds.org/">Three Rivers Greyhounds </a>brought not-quite-two-year-old Django to his new home with us. <br />
<br />
He came from Wheeling, West Virginia, where he'd flunked out of racing school and retired early. From there he went to a kennel that boards greyhounds until they find their forever home. He'd lived his entire life in a crate and had never been in a house, so everything was new and terrifying to him. He wouldn't go into the kitchen because he was afraid of slipping on the laminate floors. He was astounded the first time we turned on the TV. We had to teach him how to walk up stairs.<br />
<br />
As we patiently introduced him to his new world, he started to feel comfortable. And when his personality started to come out, I realized I did not have one of those calm, sweet, gentle greyhounds I fell in love with at Petco. Instead, I had a two-year-old (he turned two on June 12) teenage dog who could be as goofy, willful, and crazy as any other young dog. Oh, and he barks--a lot! And we learned that he will "lose his kennel coat," which he's doing now, and that basically means crazy shedding. But most of the time, he is calm, well-behaved, and very much a big, lazy couch potato--so much so that I called my rescue group to ask if the amount of sleeping he did was normal or whether I should take him to the vet (it's normal--greyhounds sleep around 18 hours a day).<br />
<br />
So for the past few months, my husband and I have been helping Django adapt to his new life, learning how to speak dog, and, with the help of a dog trainer who focuses on positive reinforcement, learning how to handle him when his puppyness comes out and he goes crazy.<br />
<br />
So that's why I haven't been blogging--Django has taken over my life! We're all settling into our new lives with each other, and I love him to pieces. He's a big goofball, but he's my goofball. :-) <br />
<br />
During this transition period, I didn't cook big, elaborate meals. Instead, I prepared very quick meals from my favorite cookbooks: <a href="http://happyherbivore.com/cookbooks/">Happy Herbivore</a>, <a href="http://www.theppk.com/books/appetite-for-reduction/">Appetite for Reduction</a>, and <a href="http://content.markbittman.com/node/174">The Food Matters Cookbook</a>. As things continue to settle, I'll be cooking and blogging more. Until then, here are some more pictures of our handsome hound.<br />
<br />
PS: The introduction with my cats is a work-in-progress. He tested cat-safe (he has a very low prey drive, which may be why he flunked out of racing school), but my cats refuse to meet him, so I need to keep them separated for now. Just this week, one of my cats and Django touched noses, so at least we're making progress.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com5tag:blogger.com,1999:blog-7848451894875698661.post-2332605304792374272012-05-07T06:00:00.000-04:002012-05-07T06:00:09.698-04:00Coconut Lime Cupcakes with Lime ButtercreamLast month, our friends Maya and Ryder hosted a dessert potluck. I love the idea of a get-together featuring yummy drinks (they served Hot Toddys and sparkling wine with a pomegranate syrup) and desserts. Hello, sugar!<br />
<br />
I made <b>Coconut Lime Cupcakes with Lime Buttercream</b> from <a href="http://www.theppk.com/books/vegan-cupcakes-take-over-the-world/"><i>V</i><i>egan Cupcakes Take Over the World</i></a>.
They were very good, but not one of my favorites from the book. But
they looked pretty and fancy, here featured on a beautiful and funky
ceramic plate my friend Kate made me. <br />
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<br />
Maya made v<b>egan truffles</b> using <a href="http://www.care2.com/greenliving/5-decadent-vegan-desserts-you-can-make-yourself.html?page=5">this recipe</a>. They were awesome! She added almond extract to some and orange extract to others; I liked those best. I will definitely make these truffles.<br />
<br />
Meghan made a r<b>aw vegan cheesecake</b> that was great, but I don't have the recipe. It was smooth and creamy, with a sweet crust. It had cardamom in it, which was a really interesting and different taste. I'd like to try my hand at a raw vegan cheesecake sometime.Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-61316067516045867122012-05-06T09:47:00.000-04:002012-05-06T09:47:26.303-04:00Skinny MargaritasMy husband and I grilled out last night to make fajitas for Cinco de Mayo. I grilled portobello mushrooms and onions for my fajitas. I also made amazingly fresh and delicious guacamole for the fajitas (recipe below). I lightly grilled the corn tortillas too. The fajitas were amazing! <br />
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<br />
I also made the best margaritas ever! I searched skinny margarita recipes online and combined what I thought were the best of each I found. They were so fresh and delicious--definitely one of the best drinks I've ever had. (See recipe below.) Of course they were great with chips, salsa, and guacamole, but I think I'm going to serve these margaritas up for my next get-together with friends, too.<br />
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We ate dinner on our patio then headed up to the roof off of our third floor, where we have a great view of Downtown Pittsburgh and the fireworks for the Pirates game. And there was a super moon, too! <br />
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<br />
<br />
<b>Skinny Margaritas</b><br />
Makes 1 drink<br />
<ul>
<li>1 whole lime</li>
<li>1/3 orange</li>
<li>1/2 packet of Stevia, or your favorite sweetener (optional)</li>
<li>1 shot of tequila</li>
<li>1/4 cup Sprite Zero</li>
</ul>
<br />
<ol>
<li>Squeeze the juice from 1 whole lime and 1/3 of an orange into a glass.</li>
<li>Add some sweetener if you'd like. I tend to like things very sweet, but a packet of Stevia was way too much. A half packet was okay, but they were just as good without any sweetener.</li>
<li>Add the tequila, ice, and stir well. </li>
<li>If you want a strong drink, skip the diet Sprite. I don't like strong drinks, so I added a bit of Sprite Zero. </li>
<li>Enjoy!</li>
</ol>
<b>Guacamole</b> (from <i><a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/">Veganomicon</a></i>)<br />
Guac is so simple to make, but I'd never made it before I'd bought Veganomicon. If you're looking for a good, basic recipe, this is great.<br />
<ul>
<li>1 very ripe avocado (the riper and softer, the better)</li>
<li>1/2 to 1 lime</li>
<li>1 small red onion, minced</li>
<li>Sea salt</li>
<li>Freshly ground pepper</li>
</ul>
<br />
<ol>
<li>Slice the avocado in half, then again in quarters. Throw out the pit (or keep it if you're not going to eat all the guac immediately). Peel off the skin and put the quartered pieces in a bowl.</li>
<li>Add the minced red onion, and squeeze the juice of a half a lime on top.</li>
<li>Mash everything up with a fork. Sprinkle with salt and pepper and mix again.</li>
<li>If you want it more lime-y, add more juice. The original recipe called for 1 lime, but I thought a half was perfect. </li>
<li>To store it, put the pit in the guac and cover with plastic wrap, pressing the wrap against the guac so no air can get through and cause the guac to go brown. </li>
</ol>Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com2tag:blogger.com,1999:blog-7848451894875698661.post-81714023237866086502012-03-27T18:00:00.000-04:002012-03-27T18:00:02.533-04:00California Chipotle Chopped Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
With the summer weather we've had the past two weeks, I've been in the mood for summer veggies. Of course, by the time I bought the stuff to make this <b>California Chipotle Chopped Salad</b>, the weather turned cooler. Still...this salad is amazing! I'm usually not one to gush over salads, but this one is a winner.<br />
<br />
The chipotle-seasoned black beans, cilantro, and avocado complement each other perfectly; the dressing is lime-y, tangy, sweet, and refreshing; the romaine, tomatoes, and red onion round are a good base; and super-nutritious quinoa is always a welcome addition. I predict this will be my go-to summer salad that I'll bring to potlucks and serve to guests on lazy summer evenings on my patio.<br />
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<b>California Chipotle Chopped Salad</b><br />
Recipe from April 2012 <i><a href="http://www.fitnessmagazine.com/">Fitness Magazine </a></i><br />
Servings: 4<br />
<br />
<ul>
<li>4 tablespoons olive oil, divided</li>
<li>2 tablespoons apple cider vinegar</li>
<li>2 tablespoons agave nectar</li>
<li>1/4 cup freshly squeezed lime juice</li>
<li>1 15-ounce can black beans, drained and rinsed</li>
<li>1 garlic clove, minced</li>
<li>1/4 teaspoon chipotle chile powder</li>
<li>1/2 teaspoon salt</li>
<li>1 head romaine lettuce, cut or torn into bite-sized pieces</li>
<li>1 large tomato chopped or cherry tomatoes cut in half</li>
<li>1/4 red onion, finely chopped</li>
<li>1 avocado, pitted and diced</li>
<li>1/2 cup quinoa</li>
<li>2 tablespoons finely chopped cilantro</li>
</ul>
<ol>
<li>To make dressing: Puree 3 tablespoons oil, vinegar, agave nectar, and lime juice in a blender.</li>
<li>In a small saucepan, heat remaining oil over medium heat. Saute black beans, garlic, chile powder, and salt for 5 minutes. Let cool.</li>
<li>In a large bowl, combine lettuce, tomato, onion, avocado, quinoa, black bean mixture, and cilantro. Toss gently with dressing to coat. </li>
</ol>Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-24944570049806293562012-03-15T20:27:00.000-04:002012-03-16T09:15:32.099-04:00Cashew Cheese & Tomato Pizza & Other Good Stuff<div class="separator" style="clear: both; text-align: center;">
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<br />
Happy Summer! Oh wait--it's not even Spring yet. These sunny, 70-degree days have me fooled.<br />
<br />
I'm finished <a href="http://veggieburgher.blogspot.com/2012/02/happy-herbivore-recipe-testing-bliss.html">recipe testing</a> for the third <a href="http://happyherbivore.com/">Happy Herbivore</a> cookbook. You know when you try a recipe that's so delicious, healthy, quick and easy to make, and has such simple, wholesome ingredients that you want to exclaim, "Wow!" That's how all these recipes are. Buy this book when it comes out! I know I will.<br />
<br />
Here's what I've been cooking in addition to testing recipes:<br />
<br />
<b>Tomato and Cashew Cheese Pizza on Homemade Whole Wheat Dough</b><br />
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I've posted a version of this before that used a <a href="http://veggieburgher.blogspot.com/2011/06/pizza-with-sweet-basil-pesto-cashew.html">sweet basil tapenade</a>. This time I was hungry for regular old tomato and cheese pizza. I made the Cashew Cheese from <a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/" style="font-style: italic;">Veganomicon</a>. I love this cheese! It's supposed to be a ricotta, but I like it both in place of regular cheese, as a spread, and on sandwiches. And it's pretty easy to make. For the tomato sauce, I sauteed some garlic and onion then added some canned, diced tomatoes (I'd use fresh in the summer), basil, and oregano, and stirred everything until it was thick. I made a whole wheat pizza dough that had brown sugar in it so it was a bit sweet. I gushed over this pizza for days and savored the leftovers. <br />
<br />
<b>Chocolate Raspberry Cookies</b><br />
My holiday cookie supply in the freezer was getting low. I waited two months after all my holiday baking before I put on my apron again and baked <b>Chewy Chocolate Raspberry Cookies </b>from <a href="http://www.theppk.com/books/veganomicon-the-ultimate-vegan-cookbook/"><i>Veganomicon</i></a>. Delicious!<br />
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<b>Vanilla Vanilla Cupcakes</b><br />
I made two separate batches of <b>Vanilla Cupcakes with Vanilla Buttercream Frosting </b>from <a href="http://www.theppk.com/books/vegan-cupcakes-take-over-the-world/" style="font-style: italic;">Vegan Cupcakes Take Over the World</a> for friends. Tasting my first spoonful of cake batter after months of not making cupcakes was heavenly. The bliss was so overwhelming I almost fainted. I think the buttercream frosting is too sweet (it makes my teeth hurt), so this time I reduced the powdered sugar. Perfect!<br />
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I also witnessed two tragedies recently.<br />
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First, the second of my 1M decorating tips, which are crucial to creating those swirling, fluffy mounds of frosting, got into a tussle with the garbage disposal. I tried to fix it, but my swirls came out wonky. I feel bad giving cupcakes with wonky swirls of frosting to friends tomorrow; I hope they'll forgive me. I'll need to make a trip to the restaurant supply store in the Strip District soon to get some replacement tips!<br />
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Second, while grocery shopping, I saw a little boy go up to the section of blueberries and eagerly reach for a container before his mother yelled at him, "Put those back! We ain't buying no blueberries!" I looked on in horror. How could a mother deny her child something so healthy? She should give him all the blueberries he wants! I debated about saying something or offering to buy him some containers of blueberries but decided against it. I think if I did, she'd have tried to kick my ass.Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com3tag:blogger.com,1999:blog-7848451894875698661.post-82096783099763404772012-02-27T19:29:00.000-05:002012-02-28T09:45:08.377-05:00(Not So Great) Vegan Eating in Palm Springs, CA<div class="separator" style="clear: both; text-align: center;">
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Last week I was in Palm Springs, CA for a work conference. Palm Springs is in the desert with palm trees, cacti, cloudless blue skies, golf courses galore, and intense sun and heat that were way too much for me. I'm not a hot weather fan, and I withered in the 88 degrees and blinding sun. Because it's still winter, though, I slathered on four different SPF products for a total of 105 SPF protection every time I left my hotel and tried not to complain.<br />
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Unfortunately, the conference organizers either didn't care about my request for vegan food when they asked about dietary restrictions or for some reason weren't able to accommodate me. There wasn't a thing I could eat at the conference except fruit when they had it. Nor was Palm Springs a mecca for vegan eating. It was a struggle, but here's how I made it through the week.<br />
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<b>Breakfast at Starbucks</b><br />
I've gotten bagels and peanut butter before from Starbucks, but the Palm Springs Starbucks had neither peanut butter nor fruit spread. The only options were cream cheese or butter (same at the conference). But I found something better than bagels: <a href="http://www.starbucks.com/menu/food/hot-breakfast/starbucks-perfect-oatmeal">Perfect Oatmeal</a>. It's mixed with hot water and comes with little packets of brown sugar, nuts, and dried fruit. It was yummy and kept me full until lunch.<br />
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And because I was desperate for soymilk, I didn't feel as guilty spending a ridiculous $4 for a soy latte (expensive, but soooo good). <br />
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<b>Lunch at <a href="http://www.facebook.com/cafe.jasmine">Cafe Jasmin</a></b><br />
I survived on their hummus and pita, salads, and lentil soup. They also have a bunch of different wraps and sandwiches that can easily be made vegan. <br />
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<b>Dinner at Maracas</b><br />
The veggie fajitas at <a href="http://www.maracas-restaurant.com/">Maracas </a>featured broccoli, cauliflower, and carrots. How unexpected! The refried beans were veg, and the salsa was amazing. <br />
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<b>Lunch and Dinner at Thai House</b><br />
I think Thai food can rarely be bad, so when I was underwhelmed by the mixed veggies entree I got for a lunch special, I went back for dinner. I ordered the spicy basil noodles, and it was just short of awful. The noodles were swimming in oil (but no fish sauce; I made sure to specify) and there were barely any veggies, tofu, or basil. There were other Thai restaurants, but this was the closest to my hotel. I wouldn't recommend it.<br />
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<b>Snacks at the Circle K</b><br />
At a tiny, run-down Circle K I got a little bag of nuts and dried cranberries and raisins I had throughout the week. They also had other little snack mixes, all of which seemed to be locally made. <br />
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That's the food recap. Here are some more pictures, the first of the sunset from the balcony of my hotel.<br />
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Last week was also Modernism Week, and a new modern prefab house from Home Depot was set up to tour. I went on the tour...and felt like I was walking through <i>Dwell Magazine</i>. I loved it!<br />
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The prefab house was set up in Palm Spring's Design District, which had cute shops and very cool art galleries. I spent forever at the <a href="http://desertartcenter.com/">Desert Art Center</a>, where I fawned over some amazing pottery. The art was much better than the vegan eating options!Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com1tag:blogger.com,1999:blog-7848451894875698661.post-12132698733452720362012-02-16T20:01:00.000-05:002012-02-16T20:01:34.634-05:00A (Failed) Taste of Summer SandwichWinter finally came to the Burgh last week. Last weekend was the first time all winter I didn't run because it was so cold and snowing. And it was the first time I started craving summer's fresh fruits and veggies.<br />
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I've been mostly making <a href="http://veggieburgher.blogspot.com/2012/02/happy-herbivore-recipe-testing-bliss.html">Happy Herbivore test recipes</a>, but in between those I've been making mostly soup. I'm a little sick of soup so thought I'd make a Vegan Yum Yum sandwich I made last year a lot and loved: <span style="font-weight: bold;"><a href="http://veggieburgher.blogspot.com/2011/08/trio-of-yum-yum-sandwiches.html">Pan-Seared Tomato and Rosemary Artichoke Sandwich</a></span>. The recipe warned to use only ripe, in-season tomatoes or else just make another sandwich. But I was craving a summer sandwich so much that I bought an expensive but generally unappetizing looking organic tomato and made it anyway. This mess was the result:<br />
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I made it open-faced, so you can't even see the baguette, and dowsed the whole thing in balsamic reduction. What was I thinking?! The baguette (my blessed, beloved baguette bread I bought as a rare treat) got soggy, the tomatoes were mealy, and the balsamic reduction was way too much. Sigh. I guess I'll just have to wait for summer for good tomatoes and summer sandwiches.<br />
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But on a quest to make something new (that is, not soup), I decided to buy organic red kale instead of my usual green. I used it in an HH test recipe, and the dish was not only delicious but also gorgeous. I think I'll try to grow some red kale this summer. <br />
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One of the recent HH test recipes I made was a baked good. It was so amazing! I'm baking another loaf tonight to take to work tomorrow. It's one of those recipes that's so good, no one would guess it's not only vegan but also fat-free with no added oils. <br />
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While it's good that there are so many meatless options these days (soy dogs, veggie burgers, hot dogs, sausage, etc.), they're highly processed and can't be healthy, right?<br />
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Dr. Neal Barnard of the <a href="http://www.pcrm.org/">Physicians Committee for Responsible Medicine</a> weighs in on this topic in the January/February 2012 issue of <a href="http://www.vegetariantimes.com/"><i>Vegetarian Times</i></a>:<br />
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"Analogues made from soy, wheat, or pea protein are much better than the foods they replace. Meats contribute cholesterol and animal fat, along with traces of carcinogens that form during cooking. Also, hot dogs and other processed meat products are linked to colorectal cancer.</div>
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Even so, analogues tend to be heavily processed, which often means removing fiber and some nutrients, concentrating protein, and adding salt, flavorings, and other things we do not need. So, think of veggie dogs and other analogues as a bridge leading us from the meaty diets we grew up with toward beans, vegetables, whole grains, and fruits, which are the most healthful foods of all."</div>
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When I first went veg, fake meats were a godsend. Now I make my own fake meats from whole foods...though I occasionally I still buy soy sausage to make <a href="http://veggieburgher.blogspot.com/2011/02/happy-herbivore-breakfast-sausage.html">Happy Herbivore Breakfast Sausage Patties</a>. Dr. Barnard's note reminded me that I should really cut the cord and make my own sausage. Any good recipe suggestions?Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0tag:blogger.com,1999:blog-7848451894875698661.post-16877346934368561132012-02-07T18:00:00.000-05:002012-02-07T18:00:00.829-05:00Kale, White Bean & Rice Stew with Sweet Potato Biscuits<div class="separator" style="clear: both; text-align: center;">
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I made the <b>Kale, White Bean, and Rice Stew</b> from <a href="http://www.theppk.com/books/appetite-for-reduction/"><i>Appetite for Reduction</i> </a>this weekend. The original version called for quinoa, but my local grocery didn't have any. I had some cooked brown rice in the fridge so just threw it in at the end. This "stew" was just okay. (Its broth was very thin, so I'd call it a soup.) The spice blend--crushed fennel, marjoram, thyme, and rosemary--gave just a hint of flavor. The soup bordered on bland, so I added some balsamic vinegar for a bit more flavor. The kale, parsnips, carrots, and potatoes didn't add much on their own. Even cannellini beans, which I usually think are pretty tasty with just a bit of oil and some salt and pepper, didn't come through and save this soup. This soup just didn't do it for me!<br /><br />What redeemed the soup, however, are the <b>Sweet Potato Drop Biscuits</b> also from <i>Appetite for Reduction</i> I made to go with the soup. These slightly sweet and savory biscuits are wonderful. And they were so quick and easy to make! You just take a cup of mashed sweet potato, mix it with canola oil, maple syrup, apple cider vinegar, and salt, and sift in flour, baking powder, and nutmeg. Then you drop them onto a baking sheet, and in about 15 minutes you have really awesome biscuits. They went great with the soup, but I'd make these again to eat by themselves. Someone posted the recipe <a href="http://earthtoemily.wordpress.com/2011/12/28/sweet-potato-drop-biscuits/">on this blog</a>.Anonymoushttp://www.blogger.com/profile/15789773999034928321noreply@blogger.com0