(for every bunny sold, $5 donation goes to Baldwin Animal Rescue)
Wednesday, March 31, 2010
Vegan Etsy: Easter Goodies
I did a little browsing on Etsy, not just Vegan Etsy, and found some great non-food goodies and Easter basket treats. According to the product information, everything listed below is vegan. Hurrah!
Recipe Round-up: Easter
As a kid my favorite Easter dinner was ham (preferably honey-baked), green beans, my great-grandmother's fruit salad which is a variation of ambrosia, scalloped potatoes, bread rolls, and for dessert, cream pie, strawberry shortcake, or carrot cake.
I now make vegan versions of the green beans, fruit salad, scalloped potatoes (pictured above-they taste so much better than they look!), bread rolls, strawberry shortcake, and carrot cake whenever I attend special family dinners.
A few years ago I was looking for a good main dish to supplement the vegan-friendly sides that my family was preparing, and I found a recipe for Easter Pie, a vegan version of the traditional Italian Easter dish. I've made it for several Easters now, and even several vegan Thanksgivings as it is fairly popular. I highly recommend the Easter Pie, with one modification, use only 1 lb of tofu instead of 2 lbs.
If you are going to a party or potluck, or if you need to send some treats to school, I think Taste of Home's Mr. Fruit Bunny (photo right) is an excellent idea (fruit slices forming a friendly bunny face).
More Easter Ideas:
Easter Dinner
VegCooking.com's Elegant Easter Dinner: Mustard and Apricot Glazed 'Ham', Slow-Cooked Collard Greens, Creamy Mashed Potatoes with Chives, Apple Walnut Cake, and Scorched Carrots.
VegCooking.com's Animal-Friendly Easter Eats From Around the World: Veggie Baked 'Ham'(USA), Red Potato Salad (USA), Rosquillas of the Holy Week (Spain), Easter Pie (Italy), Babka (Poland), & Potato Pancakes (Germany).
Bryanna Clark Grogan has tons of vegan Easter dinner (and brunch) ideas. She has SO many ideas and links to her recipes, that I'll just let you explore her websites. Start Here, and you'll see a photo of her Cinnamon Roll Lamb which is cute for an Easter brunch.
And speaking of animal shaped breads, VegWeb has this cute little Bunny Bread.
Veg News has some ideas for a vegan Easter brunch, egg (decorating) replacer, candy baskets, and a healthier version of the holiday.
Easter Chocolates/Candy
You can make your own peanut butter chocolate eggs if you would like, just use one of these recipes and look for an egg-shaped candy mold at your local craft shop. Of course, if you prefer to avoid the representation of eggs, I am sure there are other shapes you can find that would be just as cute (spring flowers, rabbits, lambs, etc.)
It's a little late to order the special chocolates and candies from some online sources, and they tend to be a bit pricey, but here is where you would shop for seasonal chocolates and other goodies.
The good news for late-birds is there are plenty of candies and treats available at your local grocery store that are vegan- and Easter basket-friendly. Here are a couple of lists to help you out.
Vegan Candy is Dandy
I Can't Believe It's Vegan
And you can find some vegan chocolate/candy bars at Trader Joes, Sprouts, and Whole Foods. Some vegan-friendly brands to look for (just be aware that not every flavor variation is vegan so check the ingredients and look for the dark chocolates): Endangered Species, Chocolove, Dagoba, Ritter Sport, Crispy Cat,Twilight, Jokerz, Buccaneer, and Mahalo.
Etsy has a few vegan chocolate Easter treats as well, though they are going fast.
chocoagogo's Vegan Peanut Butter Chocolate Bunny (photo right)
Sweet Fritsy's Vegan Peanut Butter Easter Eggs, White or Dark Chocolate
'Cheesy' Scalloped Potatoes [Recipe]
I now make vegan versions of the green beans, fruit salad, scalloped potatoes (pictured above-they taste so much better than they look!), bread rolls, strawberry shortcake, and carrot cake whenever I attend special family dinners.
A few years ago I was looking for a good main dish to supplement the vegan-friendly sides that my family was preparing, and I found a recipe for Easter Pie, a vegan version of the traditional Italian Easter dish. I've made it for several Easters now, and even several vegan Thanksgivings as it is fairly popular. I highly recommend the Easter Pie, with one modification, use only 1 lb of tofu instead of 2 lbs.
Easter Pie [Recipe]
If you are going to a party or potluck, or if you need to send some treats to school, I think Taste of Home's Mr. Fruit Bunny (photo right) is an excellent idea (fruit slices forming a friendly bunny face).Easter Dinner
VegCooking.com's Elegant Easter Dinner: Mustard and Apricot Glazed 'Ham', Slow-Cooked Collard Greens, Creamy Mashed Potatoes with Chives, Apple Walnut Cake, and Scorched Carrots.
VegCooking.com's Animal-Friendly Easter Eats From Around the World: Veggie Baked 'Ham'(USA), Red Potato Salad (USA), Rosquillas of the Holy Week (Spain), Easter Pie (Italy), Babka (Poland), & Potato Pancakes (Germany).
Bryanna Clark Grogan has tons of vegan Easter dinner (and brunch) ideas. She has SO many ideas and links to her recipes, that I'll just let you explore her websites. Start Here, and you'll see a photo of her Cinnamon Roll Lamb which is cute for an Easter brunch.
And speaking of animal shaped breads, VegWeb has this cute little Bunny Bread.
Veg News has some ideas for a vegan Easter brunch, egg (decorating) replacer, candy baskets, and a healthier version of the holiday.
Easter Chocolates/Candy
You can make your own peanut butter chocolate eggs if you would like, just use one of these recipes and look for an egg-shaped candy mold at your local craft shop. Of course, if you prefer to avoid the representation of eggs, I am sure there are other shapes you can find that would be just as cute (spring flowers, rabbits, lambs, etc.)
It's a little late to order the special chocolates and candies from some online sources, and they tend to be a bit pricey, but here is where you would shop for seasonal chocolates and other goodies.The good news for late-birds is there are plenty of candies and treats available at your local grocery store that are vegan- and Easter basket-friendly. Here are a couple of lists to help you out.
Vegan Candy is Dandy
I Can't Believe It's Vegan
And you can find some vegan chocolate/candy bars at Trader Joes, Sprouts, and Whole Foods. Some vegan-friendly brands to look for (just be aware that not every flavor variation is vegan so check the ingredients and look for the dark chocolates): Endangered Species, Chocolove, Dagoba, Ritter Sport, Crispy Cat,Twilight, Jokerz, Buccaneer, and Mahalo.
Etsy has a few vegan chocolate Easter treats as well, though they are going fast.
chocoagogo's Vegan Peanut Butter Chocolate Bunny (photo right)
Sweet Fritsy's Vegan Peanut Butter Easter Eggs, White or Dark Chocolate
Tuesday, March 30, 2010
Loving Hut, Glendale, AZ
I fully confess that I am addicted to their Golden Beauty (crispy soy protein, lemongrass, and chili). I just love the flavor of lemongrass and chili, and I've always been addicted to fried foods, so this suits me perfectly. Just be aware that if you order this, all you get is the fried soy protein bits, as it doesn't come with any vegetables, just rice and a little bit of decorative lettuce. So, I usually like to order it and get the Blissful Fried Rice instead of plain rice. They have such good fried rice!
[Loving Hut Take-Out (clockwise from top): Sweet and Sour Dipping
Sauce, Blissful Fried Rice, Golden Beauty, Spicy Cha Cha
on Brown Rice, &Golden Wontons]
Sauce, Blissful Fried Rice, Golden Beauty, Spicy Cha Cha
on Brown Rice, &Golden Wontons]
I also love their Sweet and Sour Divine (soy protein, bell peppers, pineapple, carrot, onion, sesame seeds, and sweet and sour sauce). It was the first version of Sweet and Sour that tasted like the Sweet and Sour I grew up on from my family's favorite Chinese restaurant. Including the Sweet and Sour dishes I had when I was a semi-vegetarian and lacto-ovo vegetarian. Ooh. Good stuff!
I've tried their carrot cake, and it wasn't bad, but I definitely have a biased palate regarding carrot cake and nothing seems to measure up to mine. The banana fritters are pretty tasty and the cheese cake too. None of the desserts I have had are to-die-for, but they do satisfy the sweet tooth.
Loving Hut also has several special hot and cold beverages, but I haven't tried any. I'm boring in that I usually just get ice water.
The food service is usually pretty fast and friendly, and they often bring out a freebie soup cup while you are waiting. I definitely enjoy dining at Loving Hut. It's best to go with a large group of friends and beg for samples of their meals so you get a chance to taste the variety.
Loving Hut - Glendale/Phoenix
Ranking: *****
***** awesome! Highly recommended.
**** hey, this is pretty dang good.
*** not bad at all.
** eh.
* bad. Keep looking for alternatives.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Loving Hut - Glendale/Phoenix
3515-A W. Union Hills Dr.
Glendale, AZ 85308
(602)978-0393
www.lovinghut.us/phoenix
Hours
Monday - Saturday 11:00AM-3:00PM and 5:00PM-9:00PM
Sunday - Closed
Sunday, March 28, 2010
Sunday Breakfast with Moby
Moby is right, he might make a mean pancake, but he needs a little practice with sharing a recipe for a cooking show. A little of this, a little of that, and zero identifiable measurements. He makes it looks so easy.
Saturday, March 27, 2010
Ginger-Lemongrass Miso Soup and 'Pork' Skewers over Noodles
I found two recipes on VegCooking.com that utilized both my Kyoto kujo-negi (Kyoto green onions) from the Old Town Scottsdale Farmers Market and some newly purchased lemongrass in a jar1. Oddly,I pretty much had all of the ingredients with just a few negligible replacements. Score! So, I made them for dinner last night.
I love lemongrass, which is actually a fairly recent discovery. And this was my first time cooking with it, not to mention my first time with the kujo-negi. Not that either are a big deal.
I'm not much of a soup-eater, but I like Asian-style soups.This is only the second miso soup I have ever tried making myself. The first one had a strong, not-so-pleasant taste and I ended up not being able to eat very much of it. As a result, I wasn't sure what to expect with this one, but with the ginger and lemongrass both fave flavors, I suspected it would come out ok. And it did. The base flavor was really good. The only problem I had was not having enough soup floaties (aka veggies, tofu, etc). The recipe recommended only onions and mushrooms, but not much else to turn it into something beyond a broth. I added some of the kujo-negi onions, but I don't really like mushrooms, so I skipped those and didn't add a replacement. I also used several shakes of ground ginger instead of fresh ginger. Next time I will add some floaties to the soup base to make it more substantial. This is just a personal preference, as I know miso2 soup is all about simplicity.
You needn't bother squinting, there are no skewers there. I didn't have any and I don't have a grill, so I just stir fried the seitan and sauce. I used White Wave Chicken style Seitan3 instead of mock pork, the kujo-negi onions instead of shallots, and about 1/2 teaspoon of some ground chili spice mix instead of the Thai chilis (Terrible, I know! But it was all I had on hand). If you're not sure where to find the oyster mushroom sauce, I buy Orchids Vegetarian Oyster Mushroom Sauce4 from LeeLee's Oriental Supermarket. The dish turned out very well. I really liked it. I'll be making both of these again, especially the 'Pork' Skewers over Noodles, which I would like to rename actually. I'm thinking something like Lemongrass-Onion Seitan and Noodles.
**************
My preferred products and where you can find them:
1. Thai Taste Lemongrass- Whole Foods
2. Miso Master White Miso- Sprouts, Whole Foods
3. White Wave Seitan, Chicken-Style- Whole Foods
4. Orchids Vegetarian Oyster Mushroom Sauce- LeeLee's Oriental Supermarket
If you have any trouble with the rest of the ingredients let me know, but I'm thinking they're pretty straight forward.
I love lemongrass, which is actually a fairly recent discovery. And this was my first time cooking with it, not to mention my first time with the kujo-negi. Not that either are a big deal.
Recipe: Ginger-Lemongrass Miso Soup
I'm not much of a soup-eater, but I like Asian-style soups.This is only the second miso soup I have ever tried making myself. The first one had a strong, not-so-pleasant taste and I ended up not being able to eat very much of it. As a result, I wasn't sure what to expect with this one, but with the ginger and lemongrass both fave flavors, I suspected it would come out ok. And it did. The base flavor was really good. The only problem I had was not having enough soup floaties (aka veggies, tofu, etc). The recipe recommended only onions and mushrooms, but not much else to turn it into something beyond a broth. I added some of the kujo-negi onions, but I don't really like mushrooms, so I skipped those and didn't add a replacement. I also used several shakes of ground ginger instead of fresh ginger. Next time I will add some floaties to the soup base to make it more substantial. This is just a personal preference, as I know miso2 soup is all about simplicity.
Recipe: 'Pork' Skewers over Noodles
You needn't bother squinting, there are no skewers there. I didn't have any and I don't have a grill, so I just stir fried the seitan and sauce. I used White Wave Chicken style Seitan3 instead of mock pork, the kujo-negi onions instead of shallots, and about 1/2 teaspoon of some ground chili spice mix instead of the Thai chilis (Terrible, I know! But it was all I had on hand). If you're not sure where to find the oyster mushroom sauce, I buy Orchids Vegetarian Oyster Mushroom Sauce4 from LeeLee's Oriental Supermarket. The dish turned out very well. I really liked it. I'll be making both of these again, especially the 'Pork' Skewers over Noodles, which I would like to rename actually. I'm thinking something like Lemongrass-Onion Seitan and Noodles.
**************
My preferred products and where you can find them:
1. Thai Taste Lemongrass- Whole Foods
2. Miso Master White Miso- Sprouts, Whole Foods
3. White Wave Seitan, Chicken-Style- Whole Foods
4. Orchids Vegetarian Oyster Mushroom Sauce- LeeLee's Oriental Supermarket
If you have any trouble with the rest of the ingredients let me know, but I'm thinking they're pretty straight forward.
Friday, March 26, 2010
Fashion Friday: Adopt Shelter Pets
In Maricopa County, roughly 50,000 animals are euthanized every year. Because of dog and cat overpopulation, there are just not enough homes for the animals being bred. Only about 50% of the animals that enter Maricopa County Animal Care and Control and the Arizona Humane Society, the two big open-intake facilities, are either adopted or transferred to a rescue group. Those are staggering numbers.
Bad breeders and puppy mills contribute to this problem, and so does irresponsible pet guardianship. We need humane education in our community to teach people to spay and neuter their pets, to fight the irresponsible breeders, and to adopt more shelter animals.
These cool shirts will help spread the 'ADOPT!' message.
Bad breeders and puppy mills contribute to this problem, and so does irresponsible pet guardianship. We need humane education in our community to teach people to spay and neuter their pets, to fight the irresponsible breeders, and to adopt more shelter animals.
These cool shirts will help spread the 'ADOPT!' message.
Shepard Fairey Adopt Design [The Giant Peach]
Shepard Fairey Adopt Design [AdoptAPet.Com]
For the Love of Dog, Adopt [Vaute Couture]
Rescue Kitty (Dog Version) [Peta]
Adopt Shelter Kitties [Reekoe's Room]
(Some shirts are available in unisex, men's, women's, juniors, plus sizes, and children's sizes. I only display one shirt as a representative of the style. Please see the websites for available size and style/color options.)
(Some shirts are available in unisex, men's, women's, juniors, plus sizes, and children's sizes. I only display one shirt as a representative of the style. Please see the websites for available size and style/color options.)
Thursday, March 25, 2010
Vitamin B12
Vitamin B12 actually comes from microorganisms or bacteria...plants are covered with it and it is in the soil. Herbivores obtain their B12 by eating the plants and sometimes part of the soil. Carnivores obtain their B12 by eating the herbivores that have the B12 in their system. Both herbivores and carnivores also create some of their own supplies internally, like people do. Omnivores, including humans, follow the same process as both the herbivores and the carnivores. Humans used to get B12 from both animal AND plant sources. However, our modern farming and sanitation system keeps plants too 'clean' for reliable sources of B12. Now most modern humans get it from animal products which are still crawling with bacteria.
People who convert to a vegan diet from one of consuming animal products are in no immediate danger of vitamin B12 deficiency (assuming they were healthy to begin with). Our body stores it fairly long term and only requires a small amount of intake to be okay. The problems are when there is low intake of B12, or some kind of absorption issue. The result of insufficent B12 is developing pernicious anemia, nerve damage (ie. dementia, blindness, deafness), and high homocysteine levels which could contribute to heart disease. The early signs of B12 problems are fatigue, tingling of the hands or feet, or digestive problems.
Because of our modern food sourcing, vegans should really supplement B12, and that can mean taking a vegan vitamin or consuming fortified cereals, soy products, and non-dairy milks. Because B12 comes from bacteria, there is no problem finding vegan vitamin sources. There is a nutritional yeast that also offers B12, but it's hard to consider it reliable for several reasons mostly having to do with storage. Other products such as seaweed, mushrooms, algae, and some fermented foods are reported to contain B12, but the levels are so minimal and unreliable that it is not recommended for vegans to rely solely on non-fortified foods. Most nutritionists say that since there doesn't appear to be a problem with taking excess B12, it is better to err on the side of caution, and supplement. Sublingual tablets or sprays, and even injections are not required to obtain adequate levels of B12. Any Vitamin B12 tablet or multivitamin with sufficient micrograms of B12 should suffice. I personally choose to take a supplement because it is easier than worrying about consuming enough fortified foods on a daily basis.
From Dr. Stephen Walsh at VegFamily:
"To get the full benefit of a vegan diet, vegans should do one of the following:
~Eat fortified foods two or three times a day to get at least three micrograms (mcg or g) of B12 a day or
~Take one B12 supplement daily providing at least 10 micrograms or
~Take a weekly B12 supplement providing at least 2000 micrograms.
If relying on fortified foods check the labels carefully to make sure you are getting enough B12. For example, if a fortified plant milk contains 1 microgram of B12 per serving then consuming three servings a day will provide adequate vitamin B12. Others may find the use of B12 supplements more convenient and economical."
If you are worried about your vitamin B12 levels due to low intake or absorption problems, or if you want to get a baseline for future checks, you may consider getting some tests done to measure your B12. Jack Norris, RD at Vegan Health reports the following:
A blood B12 level measurement is a very unreliable test for vegans, particularly for vegans using any form of algae. Algae and some other plant foods contain B12-analogues (false B12) that can imitate true B12 in blood tests while actually interfering with B12 metabolism. Blood counts are also unreliable as high folate intakes suppress the anemia symptoms of B12 deficiency that can be detected by blood counts. Blood homocysteine testing is more reliable, with levels less than 10 mmol/litre being desirable. The most specific test for B12 status is methylmalonic acid (MMA) testing. If this is in the normal range in blood (370 nmol/L) or urine (less than 4 mg /mg creatinine) then your body has enough B12. Many doctors still rely on blood B12 levels and blood counts. These are not adequate, especially in vegans.
More info on B12 testing, Vegan Health.
More Vitamin B12 Info
*Vegetarian and Vegan Foundation: B12 and the Vegan Diet
*Veg Family: What Every Vegan Should Know About Vitamin B12
*Vegan Health: Vitamin B12
*International Vegetarian Union: Nutrition- Vitamin B12
Wednesday, March 24, 2010
EcoTools
It used to be kind of hard to find decent synthetic make-up brushes. Even the cheapies seemed to use animal hairs, or you just couldn't be sure what the product was made from. Luckily, EcoTools came on the scene and now provides eco-friendly, cost-efficient, and high quality cosmetic brushes. I accidentally stumbled across these at Ulta a few weeks ago and was so glad that I did. These brushes were a pretty good bargain.
*reusable storage pouch
I have the bamboo 6 piece eye brush set, and the bamboo 6 piece regular brush set. So far, I have only used a couple of brushes. I really like the blush brush, it is so soft. And I like the way it applies make-up. I don't actually wear blush, because I have naturally pink cheeks, but I use that brush anyway. I like it for powder mineral foundation application. I'm not sure if my grandfather's rule about tools apply in the world of makeup ("Always use the right tool for the job."), but I'm the sort of person who uses a screwdriver as a hammer anyway.
I've also been using the concealer brush. I fully expect to start using the other brushes as I need them, I just haven't had a chance to clear out my supplies. I really love their travel cases and I know those will come in handy for traveling. Alicia Silverstone recently teamed up with EcoTools and created her own line of make-up brushes and cases. Fancy!
Ranking: *****
***** awesome! Highly recommended.
**** hey, this is pretty dang good.
*** not bad at all.
** eh.
* bad. Keep looking for alternatives.
[EcoTools make-up brushes can be found at Target, Ulta, Walgreens, and Whole Foods.]
For more information about companies that test on animals as well as those that are cruelty-free, please see CaringConsumer.com.
Some highlights:
*highly sustainable bamboo handles
*100% cruelty-free, soft taklon bristles
*recycled aluminum ferrules
*natural cotton and hemp cosmetic case*reusable storage pouch
I have the bamboo 6 piece eye brush set, and the bamboo 6 piece regular brush set. So far, I have only used a couple of brushes. I really like the blush brush, it is so soft. And I like the way it applies make-up. I don't actually wear blush, because I have naturally pink cheeks, but I use that brush anyway. I like it for powder mineral foundation application. I'm not sure if my grandfather's rule about tools apply in the world of makeup ("Always use the right tool for the job."), but I'm the sort of person who uses a screwdriver as a hammer anyway.
I've also been using the concealer brush. I fully expect to start using the other brushes as I need them, I just haven't had a chance to clear out my supplies. I really love their travel cases and I know those will come in handy for traveling. Alicia Silverstone recently teamed up with EcoTools and created her own line of make-up brushes and cases. Fancy!
Ranking: *****
***** awesome! Highly recommended.
**** hey, this is pretty dang good.
*** not bad at all.
** eh.
* bad. Keep looking for alternatives.
[EcoTools make-up brushes can be found at Target, Ulta, Walgreens, and Whole Foods.]
For more information about companies that test on animals as well as those that are cruelty-free, please see CaringConsumer.com.
Tuesday, March 23, 2010
Recipe Round-up: Vegan Passover
[Passover in 2010 will start on Monday, the 29th of March at sunset and will continue for 7 days until Monday, the 5th of April.]
I have zero experience with Passover. And I know very little about what is supposed to be served and what is 'illegal'. I've never made any traditional Passover foods, and never even had matzoh though I have seen boxes for it at the grocery store for years. Overall, I've been deprived of the experience of traditional Jewish foods. Despite this, I've managed to cultivate a deep love for vegan potato pancakes and challah bread...neither of which are Passover foods. Regardless, I'm not going to leave you in the lurch. I did some investigating.This is for those of you attending or hosting a Passover Seder...vegan Passover recipes!
~~~
The Post Punk Kitchen, Passover Episode. Isa and Terry make vegan Matzoh Ball Soup and Coconut Cream Pie. Yum! In the Veganomicon cookbook there are some recipes for latkes, kugel, and tzimmes. And the Vegan with a Vengenance cookbook has a kugel and a knish. If you haven't purchased one or both of these cookbooks, I do highly recommend them!
Vegetarian Resource Group: Passover Seder ideas including Russian Potato and Mushroom Croquettes, Broccoli and Lemon Dish, Chopped 'Liver' Spread, Sweet Potato Kugel, Potato/Kale Casserole, and Eggplant Casserole.
Colleen Patrick-Goudreau created a traditional vegan Passover Seder menu, and shows how you can veganize the Seder Plate. Her cookbook, The Vegan Table, features a Passover menu: Charoset, Matzoh Ball Soup or Traditional Vegetable Soup, Passover Pizza, and Matzoh Chocolate Brittle.
Vegcooking.com has some passover recipes too; Aunt Charlotte's Carrot Tzimmes, Apple and Date Mousse, Baked Stuffed Zucchini, Beet Casserole, and Traditional Charoset.
Bryanna Clark Grogan shares her take on the traditional matzoh ball soup, Vegan Georgian-style Walnut Matzoh Ball Soup, as well as some other recipes Yemenite Charoses, Eggplant Salad with Matzoh, Artichoke Stew with Carrots and Mushrooms, and Almond-scented Peach Crisp with Matzoh Crumb Topping.
Even About.Com features some vegan passover recipes...Vegan Matzo Ball Soup (with tofu), Traditional Apple Charoset, Vegan Beet Casserole, Sweet Potato and Matzo Kugel, Chocolate Matzoh, Vegan Mushroom Ped, Veggie and Matzo Kishke, and Matzo and Leek Veggie Burger Patties.
Over at SheKnows.com, in the Chef Mom section, Elizabeth Bauchner showcases some non-traditional Passover recipes: Stuffed Kishke; Vegetarian Matzoh Ball soup; Vegetable Nut Loaf; Oven-Roasted Potatoes; Beet Carrot and Cabbage Medley; and No-Bake Chocolate Matzoh Roll with Berry Garnish.
Jewish Vegetarians of North America has compiled some great links to Passover recipes.
I have zero experience with Passover. And I know very little about what is supposed to be served and what is 'illegal'. I've never made any traditional Passover foods, and never even had matzoh though I have seen boxes for it at the grocery store for years. Overall, I've been deprived of the experience of traditional Jewish foods. Despite this, I've managed to cultivate a deep love for vegan potato pancakes and challah bread...neither of which are Passover foods. Regardless, I'm not going to leave you in the lurch. I did some investigating.This is for those of you attending or hosting a Passover Seder...vegan Passover recipes!
~~~
The Post Punk Kitchen, Passover Episode. Isa and Terry make vegan Matzoh Ball Soup and Coconut Cream Pie. Yum! In the Veganomicon cookbook there are some recipes for latkes, kugel, and tzimmes. And the Vegan with a Vengenance cookbook has a kugel and a knish. If you haven't purchased one or both of these cookbooks, I do highly recommend them!
Vegetarian Resource Group: Passover Seder ideas including Russian Potato and Mushroom Croquettes, Broccoli and Lemon Dish, Chopped 'Liver' Spread, Sweet Potato Kugel, Potato/Kale Casserole, and Eggplant Casserole.
Colleen Patrick-Goudreau created a traditional vegan Passover Seder menu, and shows how you can veganize the Seder Plate. Her cookbook, The Vegan Table, features a Passover menu: Charoset, Matzoh Ball Soup or Traditional Vegetable Soup, Passover Pizza, and Matzoh Chocolate Brittle.
Vegcooking.com has some passover recipes too; Aunt Charlotte's Carrot Tzimmes, Apple and Date Mousse, Baked Stuffed Zucchini, Beet Casserole, and Traditional Charoset.
Bryanna Clark Grogan shares her take on the traditional matzoh ball soup, Vegan Georgian-style Walnut Matzoh Ball Soup, as well as some other recipes Yemenite Charoses, Eggplant Salad with Matzoh, Artichoke Stew with Carrots and Mushrooms, and Almond-scented Peach Crisp with Matzoh Crumb Topping.
Even About.Com features some vegan passover recipes...Vegan Matzo Ball Soup (with tofu), Traditional Apple Charoset, Vegan Beet Casserole, Sweet Potato and Matzo Kugel, Chocolate Matzoh, Vegan Mushroom Ped, Veggie and Matzo Kishke, and Matzo and Leek Veggie Burger Patties.
Over at SheKnows.com, in the Chef Mom section, Elizabeth Bauchner showcases some non-traditional Passover recipes: Stuffed Kishke; Vegetarian Matzoh Ball soup; Vegetable Nut Loaf; Oven-Roasted Potatoes; Beet Carrot and Cabbage Medley; and No-Bake Chocolate Matzoh Roll with Berry Garnish.
Jewish Vegetarians of North America has compiled some great links to Passover recipes.
Monday, March 22, 2010
Facebook Fans
Chicos and Beans is now on Facebook.
Chicos and Beans: A Desert Vegan Survival Guide
Promote your Page too
Chicos and Beans: A Desert Vegan Survival Guide
Promote your Page too
Old Town Scottsdale Farmers Market
This past weekend a friend of mine took me to her favorite farmers market, the one in old town Scottsdale. It was mega crowded and people seemed to be really enthusiastic about the produce and other products available at the various stands. There were six cashiers for the produce stand and each line was at least 6 people deep. And I can see why. The produce on display was beautiful!
I picked up some goodies...tangelos because I can never pass them up, a giant Meyer lemon for some lemon cookies I owe my mom, giant green onions from Kyoto because I love green onions, an English cucumber because it looked so nice and I decided I needed some cucumber sandwiches this week, cranberry beans because they looked cool and I want to cook more with beans, and TEPARY BEANS!
Ever since I first learned about tepary beans, pretty much when I started this blog, I have been looking forward to trying them. They are native to the Southwest and used to be a staple of local Native Americans. Tepary beans are supposed to have a really high protein content and are very low glycemic. They are by no means easily found in regular grocery stores though. You won't find them canned, or even in the dried bulk bins. You almost have to special order them online, especially if you don't live in the Southwest. The Tohono O'odham Nation is one of the bigger producers of tepary beans, and one of the few. So, I was greatly surprised to see them at the Old Town Farmers Market at the McClendon Select Organic Farms stand and I snapped up a bag to try. There were three varieties: black, white, and brown. I went with brown.I'll be writing up a whole post on the tepary beans when I get a chance to make a few recipes with them. I'm really looking forward to it. And I am very much considering making the tepary brownie recipe I found, plus maybe a dip and a stew of some kind. ::drool::
*******
About:
Local growers, specialty food producers, and artisan vendors.
What to Buy: Organic and pesticide free produce, cider, freshly baked artisan breads, jams, [vegan] tamales, [vegan] baked goods, hummus, raw crackers, flavored olive oils, and more.
Hours:
Saturdays 8:30 am - 1:00 pm
October 31, 2009 - May 29, 2010
Location:
3854 N. Brown Ave.
Scottsdale, AZ 85251
Parking:
Located on the corner of First Street and Brown Avenue in Old Town Scottsdale. Free Parking is provided in the underground garage, street and adjacent lots.
Kyoto Kujo-Negi (aka Kyoto green onions)
(l to r:) Brown Tepary Beans, English
Cucumber, Kyoto Kujo-Negi, Meyer
Lemon, Tangelos, & Cranberry Beans
For a list of several Farmers Markets in Arizona, please click here.
And for the Mill Avenue Farmers Market, click here.
Saturday, March 20, 2010
The Barley-Men AKA Roman Gladiators
I just watched a fascinating video about Roman Gladiators and how a recent archaeological study in Turkey determined that they were practically vegan. John McDougall, MD presents this information in a video excerpt from his talk, The Starch Solution, at the Healthy Lifestyle Expo 2009.
After the video discussion:
I found an article describing the conclusions the archaeologists made that Dr. McDougall refers to. Aside from their determination that the gladiators consumed a plant-based diet, they also decided they were fat. Fat gladiators?? I truly find that hard to believe.
Don't anthropologists have the tech to determine if a skeleton was that of an obese person rather than a lean or muscled person? Shouldn't these archeologists be running these tests or outsourcing them to confirm this instead of just saying...well, they ate lots of starches so they had to have been fat. That doesn't really sound scientific to me. Especially with what I know about a vegan diet.
And I'm not saying they didn't drink the charred wood or bone ash where they supposedly got their calcium, but I have to say they probably got plenty of calcium from the greens they ate. Not to mention, since they didn't eat animal proteins, calcium wasn't leached from their bodies.
This article just reinforces my idea that we guess about a lot of things, especially in history.
After the video discussion:
I found an article describing the conclusions the archaeologists made that Dr. McDougall refers to. Aside from their determination that the gladiators consumed a plant-based diet, they also decided they were fat. Fat gladiators?? I truly find that hard to believe.
Don't anthropologists have the tech to determine if a skeleton was that of an obese person rather than a lean or muscled person? Shouldn't these archeologists be running these tests or outsourcing them to confirm this instead of just saying...well, they ate lots of starches so they had to have been fat. That doesn't really sound scientific to me. Especially with what I know about a vegan diet.
And I'm not saying they didn't drink the charred wood or bone ash where they supposedly got their calcium, but I have to say they probably got plenty of calcium from the greens they ate. Not to mention, since they didn't eat animal proteins, calcium wasn't leached from their bodies.
This article just reinforces my idea that we guess about a lot of things, especially in history.
Friday, March 19, 2010
Fashion Friday: Save Wildlife
Animals of the world need our help staying wild and safe. With our current pillage and plunder farming and development practices, we're destroying natural habitat at a rapid pace. This could easily be lessened if the majority of us followed plant-based diets. For more information on environmental reasons for going vegan, see Vegan Outreach.
At the same time, entertainment companies still steal wild animals from their habitats and force them to become displays and to perform and do tricks for our amusement. For more information on animals in entertainment, see The Humane Society.
For information on both, see In Defense of Animals.
And so we have more fashionable advocacy tees! (Nevermind that the first few models lost their heads to the Red Queen.)
This shirt saves elephant asses. [HelpElephants.com]
Go faux for foxes. [In Defense of Animals]
Stay wild, horses! [In Defense of Animals]
Reach out. Save wildlife. [Artitude]
The ice floes on this polar bear shirt are made up of words pledging to be an ecowarrior. [Artitude]
Your conscience. [Your Conscience]
(on the sleeve: Save)
World Wildlife Fund Panda [The Giant Peach]
(Some shirts are available in unisex, men's, women's, juniors, plus sizes, and children's sizes. I only display one shirt as a representative of the style. Please see the websites for available size and style/color options.)
Thursday, March 18, 2010
Vegan Protein
"How do you get your protein?"It's one of the first questions vegans usually get asked. There are two things about that question that make it a non-issue for vegans who have healthy, varied diets. First, humans don't need as much protein as many Americans seem to think. The average American consumes twice as much as the body needs. Yikes! Second, there is protein in almost all plant-based foods, the amounts of protein just vary. It is easy to get the necessary protein as a vegan...as a vegan athelete...as a pregnant vegan...as a vegan child.
From PCRM:
The Recommended Dietary Allowance (RDA) for protein for the average, sedentary adult is only 0.8 grams per kilogram of body weight. To find out your average individual need, simply perform the following calculation:
Body weight (in pounds) X 0.36 = recommended protein intake (in grams)
However, even this value has a large margin of safety, and the body’s true need is even lower for most people. Protein needs are increased for women who are pregnant or breastfeeding. In addition, needs are also higher for very active persons. As these groups require additional calories, increased protein needs can easily be met through larger intake of food consumed daily. Extra serving of legumes, tofu, meat substitutes, or other high protein sources can help meet needs that go beyond the current RDA.
Body weight (in pounds) X 0.36 = recommended protein intake (in grams)
However, even this value has a large margin of safety, and the body’s true need is even lower for most people. Protein needs are increased for women who are pregnant or breastfeeding. In addition, needs are also higher for very active persons. As these groups require additional calories, increased protein needs can easily be met through larger intake of food consumed daily. Extra serving of legumes, tofu, meat substitutes, or other high protein sources can help meet needs that go beyond the current RDA.
The best way for vegans to get their protein is a diet based on the new Four Food Groups (legumes, grains, vegetables, fruits).Per Day (for plant-based protein):
*Aim for 2 to 3 servings of legumes.
*Aim for 5 or more servings of grains.
*Aim for 3 or more servings of vegetables.
Fruit isn't high in protein, but the recommendation is to aim for 3 or more servings of fruit per day. [And don't forget to make sure you are getting some Vitamin B12.]
Here are some links to great charts that list the some of the best protein-rich vegan foods, and more general information on vegans and protein.
Also, Jack Norris RD has a brief article on getting plant-based protein without eating soy.
Quinoa, peas, lentils, black beans, peanut butter, spaghetti, oats....just some examples of foods with good amounts of protein.You can always go directly to the USDA to find the amount of protein (or other nutrients) in a specific food.
Soy Research Updates
FoodForLifeTV.org is a great online channel that offers nutrition education, cooking tips, recipes and vegan PSAs. FoodForLifeTV.org is part of the Physicians Committee for Responsible Medicine [PCRM], and the PCRM Director of Nutrition Education, Susan Levin, M.S., R.D. reviews the latest research on soy in this video.
For more videos on all sorts of health/nutrition issues, see FoodForLifeTV.org.
And another good article on soy, Is It Safe to Eat Soy?
For more videos on all sorts of health/nutrition issues, see FoodForLifeTV.org.
And another good article on soy, Is It Safe to Eat Soy?
Tuesday, March 16, 2010
Hot Truck Tacos
These tacos are one of my all-time favorite homemade foods. I love them so very much. If I had to ask for a last meal, I think these would be part of it. They have a nice flavor with a kick. I love seitan. I love potatoes. I love tacos in general. A combo of my favorite things!
The original taco recipe, from Terry Hope Romero, was featured in Veg News Magazine October 2009. I made some short-cut modifications, removed the beer, and declined to use some of the toppings she recommended. I also changed the original Lime Cream sauce from a soy yogurt-base to a cashew-base. I've tried both versions but I prefer the cashew one. The recipes are a sneak peek from Terry's new Viva Vegan cookbook that will be available next month (April 27). I've never looked forward to a cookbook as much as this one.
I took a few bites out of the taco in the photo before I could get myself to photograph it. I just couldn't wait!
[as modified from Terry Hope Romero's recipe, originally featured in VegNews October 2009.]
Makes 8 large tacos
INGREDIENTS
For the roasted potatoes:
1 ½ pounds waxy potatoes, skins left on, ½ -inch diced 1
3 tablespoons olive oil, or cooking spray as desired
½ teaspoon salt
For the marinade:
~¼ cup lemon juice (or lime juice)
3 garlic cloves, minced (fresh or from a jar)
2 chipotle peppers in adobo 2
2 teaspoons chipotle adobo sauce 2
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons lime juice
3 tablespoons olive oil
½ teaspoon salt
For the seitan:
1 pound seitan 3
½ cup peanut oil, or less oil as desired
8 soft white-corn tortillas
½ cup onions, diced
For the toppings (as desired):
1 ½ cups cabbage, finely shredded 4
½ cup cilantro, chopped
DIRECTIONS
In a food processor, blend lemon juice, olive oil, garlic, chipotles, adobo sauce, oregano, cumin, lime juice, and salt. Place drained seitan strips into a medium bowl. Pour marinade over seitan strips, covering thoroughly, and marinate for at least 15 minutes, stirring occasionally. The seitan can easily be marinated overnight.
Preheat oven to 400 degrees. On a large baking sheet, spread diced potatoes and toss in oil to coat. Sprinkle with salt and roast for 18 to 20 minutes, flipping potatoes once during the roasting. Remove from oven and set aside.
In a large skillet over medium –high heat, heat peanut oil. Add a quarter of the marinated seitan, a quarter of the potatoes and a quarter of the diced onions at a time. Fry 3 to 4 minutes per side, flipping once, until seitan is brown and crispy and onions are cooked. Mix the potatoes, onions, and seitan as you cook them together. Pile cooked seitan, potato, and onion mix onto large plate and cover with foil to keep warm. Repeat until all seitan, potatoes and onions are cooked and mixed together.
Place one tortilla in a clean skillet. Heat tortilla about 20 to 30 seconds, until softened. Flip once and heat other side, then repeat with other tortillas. (Or you can fry the tortillas in oil and make them into taco shells.)
To assemble the tacos; on a serving plate, place the heated tortilla and coat inside of with Lime Crema (see below recipe), then arrange seitan/potatoes/onions mix down the center. Top with cabbage and cilantro as desired.
****
Lime Crema
[as modified from Terry Hope Romero's recipe, originally featured in VegNews October 2009.]
INGREDIENTS
1 cup cashews
3 tablespoons fresh lime juice
1 tablespoon cilantro, dried (or 3 tablespoons fresh cilantro, chopped)
¼ teaspoon salt
1/8 teaspoon dried oregano
water, as needed
DIRECTIONS
Soak cashews, covered in water, overnight in a medium bowl. [If you forget to soak them overnight, just try soaking them for as long as possible. They should plump up and soften to a good enough degree. You may just need to add a little more water than usual to smooth out the mix.)
Drain cashews. Blend cashews in food processor with lime juice until mixture is fairly smooth. Add a little water or more lime juice if needed to make smoother. Add cilantro, salt, and oregano. Blend all ingredients until very smooth. Chill until ready to use.
**************
My preferred products and where you can find them:
1. Yukon Gold potatoes- Anywhere
2. Embasa Chipotle Peppers in Adobo Sauce- Whole Foods
3. White Wave Seitan, Chicken Style (water pack)- Whole Foods
4. Dole Shredded Red Cabbage- Bashas
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