The Vegetarian Flavor Bible

I remember my first year of college.  Going into the bookstore to buy my textbooks, and bringing them home thinking, "Oh my god. These books are huge. There is so much information here. There is no way I am ever going to get through it all."  But I did.  I still have all of my college textbooks.  And every now and again, I find myself returning to those texts as a reference.

The Vegetarian Flavor Bible by Karen Page is the textbook I'd imagine would be passed out on the first day of class in a plant based cooking school.  I mean it's huge! 554 pages of hardcovered glory, complete with a ribbon page marker.  This book is definitely a reference text.

When it arrived in the mail from the publishers for review, I was flipping through the pages, thinking, "Whoa. She ain't messing atound!" And she isn't.  Karen Page has an entry for everything in this encyclopedic style text.  It's quite an undertaking.  Almost unbelievable how much work must have went into creating such a tome.

Julie Hasson's Vegan Casseroles: Book Review, a Recipe, and Two Giveaways!

Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More by Julie Hasson

There are so many vegan cookbooks out now.  I have a 3 foot tall stack next to my desk waiting for review.  No joke.  And I am sure they all have some amazing recipes in them.  I mean, I probably wouldn't have bought them otherwise, right?  (Well, actually, I think I may have a real problem.  I buy way too many vegan cookbooks.  I just can't help myself.  I need them.  I love them. I bring them into the bathtub with me for a romantic read. I whisper sweet nothings to them every night before I go to bed.)  In all seriousness, I love supporting other vegan cookbook authors, and I want them all to be successful.

Vegan Finger Foods, a Book Review, a Recipe, and a Giveaway!

Okay, seriously? A whole book dedicated to vegan finger foods? Yes, please.  I find it so inspiring that there are now vegan cookbooks for almost every niche...and more are being written as we speak!  There used to be a time when I could buy every single new vegan cookbook that came out.  Now I simply can't keep up.  It is so flipping wonderful.

I'm the kind of girl that thinks everything tiny is just adorable.  So, when I found out that Celine and Tami were writing an entire book dedicated to mini foods, I just about peed my pants.  Let me tell you, they delivered.

Book Review and Giveaway! Fillet of Soul: AfroVegan

Fillet of Soul: Afro Vegan is Wheeler del Torro's (of Vegan Scoop fame) newest book.  Note that I say book, and not cookbook.  Because this is more than a cookbook.  Yes, there are recipes, and I will get to those in a minute, but this book is more of a personal look into the experiences del Torro has had with food as he has traveled around the world.

Happy Birthday to Me! I'm Gonna Celebrate with Pie! (Blog Tour: Pies and Tarts with Heart by Dynise Balcavage)

Pies and Tarts with Heart by Dynise Balcavage

There are two types of people in the world, cake people and pie people.  I used to be one of those wishy-washy-straddling-the-fence people who tried to claim both, but the truth is, when really pressed, the pie wins out in almost every category.

Vegan Mofo 2013: Book Review and Giveaway: Julie Hasson's Vegan Pizza

I have been a fan of Julie's for years.  The first of Julie's books I ever bought was her cupcake book, way back in 2005!  And each and every book she has put out since has been even better, so you can only imagine how excited I was to get my hand on a book full of recipes for vegan pizza!  Yeah, I was pretty excited.  And now the wait is over.  Julie's new book, Vegan Pizza: 50 Cheesy, Crispy, Healthy Recipes in finally in my hot little hands.  And I was so excited about it, I bought 2 copies!  So now I have one to give away to one of you.  Just follow the prompts in the widget below to enter to win.  Since I am sending it out, this contest is open to anyone, worldwide!

Vegan MoFo: Book Review and Giveaway of Judita's Raw and Simple

You all know me by now, and you know that I really do enjoy decaent comfort foods.  Mashed potatoes, gooey grilled cheese sandwiches, tacos covered in rich sauces, the list goes on and on.  What you might not know about me, is that I also actually like to eat healthy nutritious meals.  Shocking, right?  So, I do have a pretty big collection of raw cookbooks, oil free cook books, and other books full of nutritious, clean and healthy recipes.  Raw foods are kind of my favorite way to eat clean.  Pure and simple.  I try to incorporate at least one meal of raw veggies and fruits every day, whether in a salad or a smoothie, or even dessert.

Vegan MoFo 2013: Book Review and Giveaway Plus a Bonus Recipe from The Great Vegan Bean Book by Kathy Hester

Kathy Hester has already taught me so much with her first book, The Vegan Slow Cooker, and now she's taught me so much more with The Great Vegan Bean Book. I thought I had already posted a review of this awesome book when it first cam out but apparently I hadn't, so I am delighted and excited to share this review as well as give away a copy (just follow the prompts in the widget below to enter!) courtesy of the fine folks over at Fair Winds Press. Because they were kind enough to send the giveaway copy directly to me, I am able to do worldwide shipping, so this contest is open to readers worldwide!

Vegan MoFo 2013: Fat Free Fridays: The China Study Cookbook, Southwestern Salad, plus a Giveaway!

The China Study Cookbook by Leanne Campbell

I've talked a few times about how I am not a huge fan of SOS (no sugar, no oil, no salt) cooking.  All things in moderation has always been my motto.  That being said, there is a certain clean-ness that these types of food offer, and with Mother Nature unleashing the heat this late in the summer, these lighter dishes actually offer a bit of reprieve from the heavy feeling you sometimes get from a decadent meal.  So while I won't commit to a SOS way of life, there really is no reason why I can't incorporate some of these types meals into my regular rotation.

The China Study Cookbook by Leanne Campbell, is the perfect companion to the original China Study by T. Colin Campbell.  While the original book is full of all sorts of information on why a vegan diet is optimal for health, the cookbook gives you the how.  Whole foods combined with minimal effort to create pleasant dishes.  That's what you get with this cookbook.

The lengthy introduction is kind of a mini nutrition course and how-to for newbies (Though, there is still a lot of information seasoned veg heads might learn as well.) which is informative, easy to read and full of graphics and pictures to break up what might otherwise be an overwhelming bunch of text.

The recipes section is also plump with shiny color photos taken by the author's own son.  Most are macro shots that really show off the ingredients.

The recipes themselves are varied with everything from breakfast to dessert.  The pages are well laid out, and the recipes easy to follow.  And the ingredients are super easy to find, everday whole foods that anyone can find at any supermarket.

When I first began experimenting with SOS cooking, I will be honest, I found the foods to be a bit bland.  But I learned a lot of the tricks, and so has Leanne.  She has been able to pack a lot of flavor into a lot of these dishes with creative use of spices, nuts, avocados, fruits and grains.  And then there are the recipes that let the fresh produce provide all of the flavor, like in this simple Southwestern Salad.  No dressing required!  Quick, easy, fresh and flavorful.  Especially on these hot end of summer days.

The fine folks at BenBella Books have graciously agreed to send one lucky reader a free copy of this book.  This giveaway is only open to residents of the US and Canada.  Simply follow the prompts in the widget below to enter.

Southwestern Salad from The China Study Cookbook (page 114)

Southwestern Salad
Preparation time: 15 minutes
Makes 8 servings

8 cups salad greens
1 small red onion, diced
1 green bell pepper, diced
2 tablespoons minced cilantro
3/4 cup avocado, diced
3 medium tomatoes, diced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 teaspoon oregano
1/2 teaspoon sea salt
1 cup baked tortilla chips, crushed

Combine salad greens, onion, green pepper, cilantro, avocado, and tomatoes in a
large salad bowl.
Heat beans and corn for 4 minutes over medium heat. Add oregano and salt. Add to salad right before serving, together with tortilla chips.
Sprinkle with rice vinegar, if desired.


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Vegan MoFo 2013: Thoughtful Thursdays: A book review and giveaway of Beg by Rory Freedman

Beg: A Radical New Way of Regarding Animals by Rory Freedman

Beg a Radical new Way of Regarding Animals is the newest book by Rory Freedman, co-author of the controversial, and  in my opinion awesome, book Skinny Bitch.  I was already vegan when I first read Skinny Bitch, so I didn't really learn much from it.  However, I was able to hand it to my friends to read (it is a pretty easy read) and they would learn about the horrors of factory farming and the mess we call the  SAD diet.  I knew that my friends would enjoy the harsh language, and I know I gave that book to at least five people.

I recently listened to an episode of Red Radio in which Erin asked Rory about the controversy.  Rory explained it in a way I was totally not expecting.  She owned it.  She talked about how she knew that  she could take advantage of the vulnerability and arrogance of women looking to "look fabulous" and "get skinny" and used that opportunity to spread a very strong animal rights message.  Hmm.  It totally made sense.  I highly recommend you listen to the interview.

Back to Beg. This book is a quick and easy read.  It is basically an entry level guide to animal rights activism.  In fact, it is the perfect book to give anyone who says they love animals, but still eats meat Hi, Mom!  I will be giving you a copy of this book soon!

It is full of factoids, anecdotes, and practical advice. It touches on all sorts of subjects from puppy mills to vivisection, from bull fighting to wearing fur.

I love this book.  I already bought two copies.  One for me, and one to give away.  The publisher was nice enough to send me a review copy, but since I already had mine, I am going to give it to one of you.  (Please just follow the prompts in the widget below to enter.  This giveaway is open to all entrants and overseas shipping is available.) I will probably buy about 10 more copies to give to friends and family...especially those with pets.  This book will really make each and every dog and cat lover think twice when they pick up a fork.

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Book Review and Giveaway: Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts by Chef Amber Shea Crawley

Practically Raw Desserts is Chef Amber's sophomore release, and this sequel is definitely as good, if not better than the original.  What I love most about this book is how flexible it is.  Sometimes raw recipes can be so daunting.  I've read through recipes in some raw cookbooks that can literally take a week (or more!) to make.  Not so in this book.  Amber makes eating naturally and "practically" raw easy.

I have been drooling over so many of these recipes that have such simple ingredients.  And not having to turn on the oven in the middle of the summer is such an awesome bonus!

The Strawberry Blondies (page 75) are simply incredible, and so friggin' easy to make.  I plan on having a batch of these in the fridge always, so that I can satisfy late night sweet cravings with a healthy dollop of fruit and nuts, in a treat that I think tastes kind of like a PB & J cookie bar.  So strawberrylicious. (Sorry, Amber, I just couldn't help myself!)  Another favorite is the Key Lime Pie (page 121.)  I love desserts that star avocado as the main ingredient, so this is a real keeper.

Beyond the recipes are practical tips and techniques for raw food prep, including lots of base recipes for nut milks, flours, crusts, sauces and syrups that can be used in all sorts of recipes, beyond those in the book.  I really love when a cookbook gives the reader the power and confidence to go out and create their own with the knowledge gained from the book.

Also included are ingredient guides, nut soaking tables, substitutions, and lots of other info.  Have I mentioned that I like to take cookbooks into the bathtub with me so I can read them like romance novels?  Well, this one is perfect for that, since there is a lot of info, beyond recipes to read and enjoy.

Overall, I find this book to be a real keeper, even for someone who isn't a raw foodie, or even vegan. The flavors are solid and anyone who is interested in cooking (or in this case, uncooking) would really enjoy this book.

I would also like to share a copy of this book with one lucky reader.  Simply leave a comment below telling me about a memorable experience you've had experimenting with raw foods, whether eating or making it!  I'll start.

"When I worked at the Whole Foods in Venice Beach, a lovely raw chef there used to use me as her guinea pig for all of her new raw creations, she came up with a "Tiny Raw Pizza" that looked absolutely nothing like pizza, but tasted fantastic!  And a tiny little piece was enough to fill me up for lunch, so it was then that I realized how nutrient dense raw foods really are, and a little bit goes a long way."  

I will choose one comment at random on Monday, July 29, at 7 pm PST.  So please check back to see if you have won.

CONTEST NOW OVER.  CONGRATS TO #7, BETHANY!

Amber was generous enough to allow me to post one of the recipes from the book for you to enjoy, and if you are a tahini lover, like, I am, than you will absolutely adore these insanely simple little bites of goodness.

Salted Tahini Caramels from Practically Raw Desserts

Salted Tahini Caramels

Grain-Free, Nut-Free

From Practically Raw Desserts: Flexible Recipes For All-Natural Sweets and Treats by Amber Shea Crawley, © 2013. Used by permission.

There are two types of people in this world: those that adore tahini enough to eat it straight out of the jar, and those that do not. I am of the former persuasion. If you are too, you’ll love these tahini-rific little freezer caramels. Have all the ingredients ready to go at room temperature to make for easy mixing.

1/2 cup tahini
1/4 cup coconut flour
1/4 cup coconut nectar
1/8 teaspoon coarse sea salt

Combine the tahini, coconut flour, and coconut nectar in a medium bowl and stir until very well-mixed (the mixture will be thick). Pour into a small glass container (lined with plastic wrap or waxed paper for easy removal, if desired) or divide between mini muffin cups. Sprinkle evenly with the sea salt and freeze until very firm. Once frozen, slice into bite-sized pieces with a very sharp knife. Enjoy straight out of the freezer.

Store the caramels in an airtight container in the freezer for up to 3 months.

Yield: 16 small caramels
Per caramel: 64 calories, 4.2g fat (1g sat), 6.1g carbs, 1g fiber, 1.6g protein

Substitution Option
Coconut nectar: agave nectar, maple syrup, or any other liquid sweetener

Thoughtful Thursdays: Forks Over Knives the Cookbook

I received a copy of this cookbook for review directly from the publisher.  What a fun surprise!  I love new cookbooks, especially vegan ones, and especially ones that might not have piqued my interest otherwise.  

This is one of those cookbooks that follows some pretty extreme "plant based" rules.  I follow enough rules, just being vegan.  I thank goodness everyday that I don't have a wheat, nut, or soy allergy! 

But there are lots of different reasons for going vegan.  And one of those reasons is for health, whether that be curing disease or losing weight.  More power to 'em.  That's just not me.  I've played around with vegetarianism for ethical reasons since high school.  (I even did an oral report with a friend about animal experimentation and exploitation which included a 'zine style handout for the class, and The Smith's "Meat is Murder" playing in the background as the soundtrack, in my 9th grade English class.)  And have been a full fledged ethical vegan for, I think, about 9 years now.

But back to this book.  It is not written for the ethical vegan.  In fact the word "vegan" doesn't appear anywhere on the cover!  This book's target audience is the person looking to "lose weight, lower your cholesterol, and prevent (or even reverse!) chronic conditions such as heart disease and type 2 diabetes."  It says so right on the back cover.  And all of this can be done if you follow a "plant based" diet.  That being said, I am all for anything that gets people to stop eating living creatures.  So, there's that.

Now on to the premise of the recipes.  This book falls into the SOS category;  No added Salt, no added Oil, no added Sugar.  If you follow this blog, or even know me a little bit, you know, this is not how I regularly cook, and not how I regularly eat.  I've tried it.  I came up with a recipe here and there on my own (I am a cookbook author after all!) and I even try to incorporate at least one SOS meal or dish every day.  And, full disclosure here, I work for Whole Foods Market, and we provide not only a ton of information on eating this way, via the Health Starts Here program, but we also cook and serve a lot of food this way.  Just tonight, we hosted a buffet serving only SOS foods.  I have attended several workshops lead by the amazing and talented Derek Sarno, and I really can appreciate the challenge of coming up with tasty foods that meet these criteria.   I've even attended a workshop by Dr. Joel Furhman himself.  So, I am quite well versed in the science behind it, as well as the rules and techniques for eating and cooking this way.  Yet again, I digress...

Forks Over Knives the Cookbook is well written, and packed full of recipes.  Over 300 of them!  So there is certainly value in this heavy tome.  And as I read the book (in the bubble bath as I do with every new cookbook) I did bookmark a few recipes I probably will put into regular rotation at my house.  The Cauliflower Bechamel looks amazing, and Cuban Style Black Beans with Cilantro Rice will certainly become a quick favorite around here. And if you are looking for a cookbook that will help you to eat this way, you won't go wrong here.  The food presented here is pretty, and colorful, and full of veggies, grains, and beans.  It is a very good cookbook.  Del Sroufe did a fantastic job at providing a wide variety of clean recipes made with simple ingredients, with lots of options for every meal of the day. And lucky for us, the entire dessert chapter was written by Isa Chandra Moskowitz, so we know those are good!  There was a printing snaffoo which led to typos in about 30 of the recipes, but thankfully, the publisher's have already released the corrected version in ebook form, and the link to the errata page is here.

I believe each and every vegan has a right to eat the way they want to.  If you choose to eat without added sugar, oil, or salt, go for it.  Just don't berate me, or tell me I'm unhealthy, because I enjoy a bit of Daiya on my vegan grilled cheese.  I believe that food is not only fuel, but also a source of great pleasure.  Want a vegan cookie?  Have one!  Like some Vegenaise on your white bread Tofurkey sandwich?  By all means!  As long as it is vegan, and doesn't hurt anyone or anything, than I'm okay with it.

Cookin' Crunk: A Book Review

Cookin' Crunk by Bianca Phillips

Cookin' Crunk: Eatin' Vegan in the Dirty South is the newest addition to my family of vegan cookbooks, and it is quickly becoming a favorite.  I flipped through the pages, last night, trying to decide what to make for dinner.  Having had the opportunity to preview the book before its actual release date, I have been salivating over the recipes for a while now.

If you follow this blog, or even know me just a little bit, you would know that I am a sucker for comfort foods, and this book takes comfort foods to a whole new low...and by low, I mean down to the Dirty South.  Bianca lovingly recreates childhood favorites and puts her own crunk into Southern classics.

Fried Tofu Chicken Wafflewiches with Maple-Dijon Sauce from Cookin' Crunk by Bianca Phillips

Last night I decided on the  Fried Tofu Chicken Wafflewiches with Maple-Dijon Sauce (page 64.)  I picked this particular recipe, because it contained a few sub recipes that I also wanted to try out.  Four in fact.  That way, I am able to give y'all a review based on 5 recipes out of the book, and not just one.

Let's start with that crispy delicious Southern Fried Tofu Chicken.  The Tofu Chicken Marinade, alone, is reason enough to buy this book.  It's rich, savory, and just the right amount of salty.  The batter is also flavorful, and the double dredge makes it nice and thick before hitting the frying pan, ensuring a thick, crispy coating all around that soft flavorful tofu inside.

Next, let's take a look at those Savory Sandwich Waffles!  Perfectly golden and crispy on the outside, while soft and pillowy on the inside.  The perfect "bread" for this sandwich.

Now on to that Maple-Mustard Sauce.  The picture above doesn't do the sauce justice, so here's an open faced shot:

That Maple-Mustard Sauce in Incredible!

I admit to eating a couple of pieces of that "chicken" dipped right into the sauce.  I couldn't get enough of it.  Tangy and sweet...just, mmmmm!  I highly recommend making a double, triple, or even quadruple batch of it, as the amount in the recipe just wasn't enough for my voracious appetite.

The sandwich all together was a huge success, and I can see myself making it, as well as many other recipes from this book again and again.

So go buy this book!  And if you can't buy it right now, well, enter the giveaway.  Simply leave a comment in the comments section below telling me your favorite childhood comfort food, and whether or not you've been able to recreate it as a vegan dish.  Who knows, maybe I will be able to take on a challenge or two!  I will select one of you at random on Friday, September 21 at 4 pm Pacific Standard Time to receive a free signed copy of the book.  Yes, I will ship internationally. 

The contest is now over.  Congrats to #18, T.M.!  (Randomly selected by my husband, Dan, who really, really likes this book, almost as much as me!) 

Vegan Sandwiches Save the Day!

Never eat a boring sandwich again!

Celine and Tami's new book Vegan Sandwiches Save the Day!: Revolutionary New Takes on Everyone's Favorite Anytime Meal is finally out, and man, you all need to get your paws on it!

Amazing recipes for amazing sandwiches. I fancy myself a bit of a sandwich snob, and this book has impressed me from page one. Smartly laid out in a fun format, this book has tips, tricks, and of course amazing photos of delicious sandwiches.

My favorites so far:
Berry Stuffed French Toast Pockets (page 34) because the crispy, crusty french toast recipe is great on it's own, but the berry filling makes a great surprise. These also work great on the go as a handheld. Super yum.
Orange Fennel Summer Rolls (page 83) because they are so easy, fast, and refreshing on hot days. NO COOKING REQUIRED! Plus they are so pretty, and make a great appetizer as well.
The Party Monster (page 124) because it is delicious green bread stuffed with delicious home made deli slices and other savory goodness. It's a bit time consuming, but oh-so-worth it.
Oreo Wafflewiches (page 173) because, even though it's meant as a dessert, this one screams breakfast (to me) and tastes like a giant Oreo cookie! Whoa.

Another fabulous feature of this book is Chapter 8: The Building Blocks, which is has recipes that can be used throughout the rest of the book, or on their own. Recipes for how to make your own sandwich breads, and deli-style slices to come up with your own sandwich creations.

I cannot recommend this book highly enough.  Sure, I am biased!  Because I love Tami and Celine.  But I only love them because they are so awesome, and so are their recipes.

And guess what else?  The fine folks at Fairwinds Press have offered a copy for me to give away to one of you!  Just leave me a comment in the comments section below telling me what your favorite sandwich is, and I will choose one of you at Random on Friday, August 10, 2012 in the morning at 9am PST.  I only ask that if you enter, that you check back to see if you have won, otherwise I have no way of contacting you to send you your book.  This giveaway is restricted to Shipping within the US only.

The giveaway is now over...the winner is #8!

panda with cookieAugust 7, 2012 1:19 PM

Favourite sandwich! So hard to choose. I was a fan of the Thanksgiving Leftovers from Snice in Brooklyn. Tofurky, sweet potatoes, roasted Brussels, cranberry sauce and gravy. yes yes.

Congratulations to Panda!!!



The lovely ladies were also kind enough to lend a recipe to share with y'all, so here it is:

The Almighty BLT from Vegan Sandwiches Save the Day
by Celine Steen and Tamasin Noyes, Photo by Celine Steen.

The Almighty BLT

For spread
1 jar (14 ounces, or 392 g) hearts of palm, drained
1/4 cup (60 g) nondairy sour cream or unsweetened plain nondairy yogurt
1/2 cup (112 g) vegan mayonnaise
1/4 teaspoon ground white pepper, to taste
1/4 teaspoon fine sea salt, to taste
1 tablespoon (8 g) drained capers
1/2 teaspoon red pepper flakes
1 teaspoon onion powder (optional)
2 cloves garlic, minced
2 tablespoons (14 g) sliced sun-dried tomatoes in oil, drained

For sandwiches
8 slices any bread (crusty or soft), toasted
4 large lettuce leaves
1 recipe Tempeh Bacon, panfried (recipe below)
1 beefsteak tomato, cut into 8 thin slices
1 avocado, pitted, peeled, and cut into
12 slices
4 razor-thin slices red onion (optional)

To make the spread: Process the hearts of palm in a food
processor until coarsely chopped. Add all the remaining
ingredients and pulse a few times to leave chunky, or process
thoroughly until smooth. Stop to scrape down the sides occasionally.
Chill in an airtight container overnight to let the
flavors meld. Enjoy the leftovers within 1 week.

To assemble the sandwiches: Smear 1 tablespoon (16 g)
spread on each slice of bread. Top 4 slices of bread with 1
lettuce leaf, 2 ounces (57 g) bacon, 2 slices tomato, 3 slices
avocado, and 1 slice onion. Top with the 4 remaining bread
slices.

Yield
4 sandwiches
2 cups (515 g) spread


Tempeh Bacon

8 ounces (227 g) tempeh
3/4 cup (180 ml) vegetable broth
1 tablespoon (15 ml) pure maple syrup
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) apple cider vinegar
1 tablespoon (15 ml) tamari
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon fine sea salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon plus 1 teaspoon (20 ml) liquid smoke, divided
2 tablespoons (30 ml) olive oil

Using a serrated knife, carefully cut the tempeh into 1/4-inch
(6-mm) strips across the short side. In a 9 x 13-inch (23 x
33-cm) pan, combine the broth, syrup, tomato paste, vinegar,
tamari, cumin, coriander, salt, onion powder, garlic powder,
and 1 tablespoon (15 ml) of the liquid smoke. Place the
tempeh strips in the marinade and turn to coat. The strips
will probably be touching, which is fine. Cover with foil and
refrigerate overnight.
Preheat the oven to 300°F (150°C, or gas mark 2). Bake
the strips in the marinade, uncovered, for 30 minutes. Most
of the marinade will either be absorbed or coating the tempeh.
Remove from the oven. At this point, the strips may be
prepared for serving or stored in the refrigerator for up to 1
week and cooked as needed.
To cook, combine the olive oil and remaining 1 teaspoon
(5 ml) liquid smoke in a small bowl. Heat a large skillet over
medium heat. Brush both sides of the tempeh strips with the
olive oil mixture and, working in batches, cook for 4 minutes,
or until browned. Turn and cook the other side for about 3
minutes.

Yield
8 ounces (227 g)

Ketchup

Sheesh.  Last week kicked my butt.  I am here, now, to ketchup on last week's posts all in one. 

Two for Tuesday: Long Beach Vegan Eatery
I skipped out on Dan Tuesday to check out the new Long Beach Vegan Eatery.  I am so excited to have this option in Long Beach, which up until recently has had no strictly vegan restaraunts. (Now there are 3!) And after reading about their mission to have vegan "stick to your ribs" comfort food...well, if you know anything about me, well then you know that this is my kind of menu.  I was there on the 2nd day of their soft opening.  (I don't think they've had their official "Grand Opening" yet).  I got the California Chick'n Sandwich and Sweet Potato Tots.  Yes.  Sweet.  Potato. Tots.  

California Chick'n Sandwich and Sweet Potato Tots from Long Beach Vegan Eatery

After having a chance to chat with Jeff (owner/operator) a few days later, he was excited to report that a lot of the early kinks have all been worked out, and each day just keeps getting busier and busier.  How awesome is that?  I can't wait to go back and have to wait in a really long line.  I am always eager to wait in line at a vegan establishment.  It really warms my heart.

Worknight Wednesday: Red "Meat" Lasagna
This one goes all the way back to 500 Vegan Recipes.  But it is a classic.  And definitely makes enough to have leftovers for the rest of the week.

Red "Meat" Lasagna

For the Lasagna:

12 uncooked lasagna noodles

1 recipe Meaty Marinara (BELOW)
1 recipe Tofu Ricotta (BELOW)
2 tablespoons (15 g) nutritional yeast
2 tablespoons (14 g) ground cashews or ground walnuts

Preheat oven to 375°F (190°C, or gas mark 5).

A quick note before assembling the lasagna: be sure to keep some sauce and ricotta to apply at the very top of the lasagna. You will have 4 layers of pasta in all, so divide each ingredient accordingly.
In a square 8-inch (20-cm) or 9-inch (23-cm) baking dish, start with a thin layer of sauce, add three noodles in a single layer, add another layer of meat sauce, then a layer of tofu ricotta another layer of noodles.       
Repeat until you get to four layers of noodles.
Top with a final light layer of sauce and ricotta and then sprinkle with nutritional yeast and cashews or walnuts.
Bake, uncovered, for 30 to 40 minutes, or until the top is beginning to brown and your noodles are nice and tender.
Let stand for at least 15 minutes before serving, so that the portions don't fall apart when cut.


For the Meaty Marinara:
28 ounces (784 g) canned diced tomatoes with the juice, no salt added
8 ounces (227 g) tomato sauce
6 ounces (170 g) tomato paste
1 tablespoon (2 g) dried basil, or 3 tablespoons (9 g) fresh, chopped
1 tablespoon (13 g) granulated sugar
1 tablespoon (22 g) molasses
2 tablespoons (30 ml) extra-virgin olive oil
6 cloves (or one head) garlic, minced
1 cup (160 g) finely diced white or yellow onion
1 1/4 cups (120 g) TVP granules (textured vegetable protein)

Place tomatoes, sauce, tomato paste, basil, sugar, and molasses in a large stock pot.  Bring to a simmer on medium-low heat.

Meanwhile, in a skillet place the olive oil, garlic and onions and sauté until garlic is fragrant and onions are translucent, about 10 minutes. Add garlic and onions to the pot. Cover and continue to simmer for 20 more minutes. Uncover and simmer for ten more minutes. Stir in TVP, cover and let sit for ten minutes.

For the Tofu Ricotta:
14 ounces (397 g) extra firm tofu, drained & pressed
1/4 cup (35 g) raw cashews, finely ground
1/4 cup (30 g) nutritional yeast
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (6 g) finely chopped fresh basil, or 1 tablespoon (2 g) dried
Salt and pepper to taste

After you have drained and pressed your tofu very well, crumble it into a bowl until it resembles ricotta.

Add in all the other ingredients and mix together with your hands.
Store in an airtight container in the fridge. Should keep at least a week.

Thoughtful Thursdays: Green is the New Red by Will Potter

Green is the New Red by Will Potter

I bought this book at Food Fight Grocery when I was in Portland, Oregon for Vida Vegan Con in August.  It was a very eye opening read.  I've been fired up ever since.  If you are vegan, vegetarian, or even just someone who cares about our planet, YOU MUST READ THIS BOOK.  Rather than tell you what I liked about this book, I am going to tell you what I didn't like.  The truth.  I don't like it.  I will be honest with y'all.  I have been a naive person.  I trusted too easily and had too much faith in things I didn't fully understand.  No more.  Will Potter's book has taught me that our laws are not there to protect us.  They are there to support the money, and those that have it.  It is timely that I read this book just before the "Occupy" movement began, because, man, I am really down with the 99%, of which I, my family, and virtually everyone I know is a part of.  I am not going to get to philosophical, political, or opinionated here, because afterall, this is a blog about great vegan food, but please read this book, check out the website, and GET FIRED UP!

Freedom Fridays:  Pizza and Beer
Going out to dinner with my dad can often present a problem.  One would think that if 2 of your daughter's are vegan you might be a little bit more open minded when it comes to trying new things.  Yeah, well, no.  Not my dad.  So we often end up in uninspried chain restaraunts or a pizza joint.  Pizza is pretty easy for me.  No cheese.  done.  So that's what we did on Friday.  Spent a couple of hours with my dad, his wife, Laura, and Dan.  Noshing on cheeseless pizza, and sipping on beer.

Wonderful Weekends: A Very Lazy Saturday Spent on the Couch watching Lifetime Movies, and Avoiding any of my Real Responsibilities
Well, that pretty much sums up my weekend.  Today I head out to work.  It is my last day in Venice.  So it will be a bittersweet day.  I will miss my Venice peeps, but I will not miss that drive!

Thoughtful Thursdays: The Vegan Slow Cooker by Kathy Hester

The Vegan Slow Cooker by Kathy Hester is a book every busy vegan needs to own. And seriously, what vegan isn't busy?

Let's just talk about the book itself for starters.  It's beautiful.  The matte cover and photos are gorgeous, the page layout is fantastic, the fonts are easy to read and interesting.  The Chapters are logically organized and the index is short but efficient.

Now let's talk about the content...the book is full of recipes intended to be made in the slow cooker!  I am the first to admit that I have only used my slow cooker a handful of times in the past.  I always assumed it was only for stews or big chunks of meat (I mean, that's what my parents used theirs for!)  So, that big old appliance that was a hand-me-down from Dan's dad just collected dust in the cabinet not getting the attention it deserved.

Recipes for breakfast, lunch, dinner, staples like beans and tomatoes, sauces, soups, snacks, pastas grains, even breads and cakes!  I (who thought I had a pretty good handle on this whole comfort food and vegan cooking thing) am learning so much from this book! 

My favorites (so far) are the delicious oatmeal recipes (she has even more on her blog!) and the amazingly easy (only 10 minutes of prep time!) Smoky Mac and Cheese.  There are also some amazing recipes in here that I just haven't gotten to yet, like the pinach Artichoke Dip and the Mango Coconut Rice Pudding.

I am so looking forward to working my way through this book chapter by chapter, page by page, because honestly, I haven't seen any recipe in this book that doesn't absolutely sound fantastic! 

Finally, I would like add that the intro chapters are really informative, and the canned vs. homemade info on beans and such is also really helpful.

All in all, this book gets two big thumbs up from me, and I highly reccommend it.

Thoughtful Thursdays: 30 Day Vegan Challenge

Yeah, yeah, I know it's Saturday...But, this is Thoughtful Thursday's post:  A review of Colleen Patrick Goudreau's most recent book The 30 Day Vegan Challenge. 

Let me start out by saying I have all but one of Colleen's books and adore them all.  This one is different.  It's not just a cookbook.  It's a full blown guide to going vegan.  Not just recipes, but shopping guides, nutritional information, menu plans, and even about how to "defend" yourself when asked why you're vegan.  It really is a great read.  It reinforced my beliefs as a compassionate vegan and really reminded me why I eat, and live, the way I do.

One thing that really stood out, was the positive message throughout the whole book.  "By choosing to eat life-giving rather than life-taking foods, I'm saying yes to my values of peace, kindness, compassion, health, and simplicity." she says.  There is no attitude in this book, just sweetness and love.

Admittedly, this book wasn't really written for me, a veteran vegan, with plenty of knowledge about label reading, vegan cooking and where to buy my vegan chocolate chips.  But, I am really, really glad that I own it, and am considering buying a few extra copies.  This is the perfect book to give to anyone who has an interest in going vegan, a new vegan, or even to give to someone who questions me (you) about my (your) choices.  It's sweet and kind and written in a nonthreatening tone which will not offend even the most offendable readers.

This book reminds me of a much needed updated version of Joanne Stepaniak's The Vegan Sourcebook but with beautiful photographs, delicious easy to make recipes, an easy to follow format, and tons of relevent (in 2011) information and resources.

I highly recommend this book, and thank Colleen for writing such a inspirational tome.

Cookbook Giveaway! Quick and Easy Vegan Bake Sale by Carla Kelly

Well it's that time of year.  Spring is not only synonymous with flowers and birds and rainbows and unicorns, but it's also when vegans all over the world join forces to participate in the Worldwide Vegan Bakesale!



So it is the perfect time to arm one of you with a free copy of Carla Kelly's adorable new book Quick & Easy Vegan Bake Sale: More than 150 Delicious Sweet and Savory Vegan Treats Perfect for Sharing



This book is awesome.  It's full of both sweet and savory recipes designed specifically for bake sales.  I was really excited about the savory recipes.  (Check out the Roasted Garlic and Peppercorn Crackers on page 236!)  Personally, whenever I bring savory items to a bake sale, they always sell out.  Sometimes people want more than just cupcakes and cookies.  But don't discount the sweet recipes in this book, because they rock!  I really like the Carrot and Pineapple Scones (page 77) and the Orange Chocolate Chip Cookies (page 130).  In addition to the great recipes, the book also has a great intro to baking and a chapter on holding the perfect vegan bakesale!

Leave a comment telling me your favorite treat to make (or buy!) for a bakesale, and on Sunday, April 17th at 7pm (PST) I will choose a winner to receive a copy of this awesome book.  Yes, I will ship internationally.   Giveaway now over.  Congrats to JoAnn #65!

Eating for my health...

What I have learned is that it is all too easy to fall into the belief that "if it's vegan it must be healthy."  Four cookbooks and countless pounds later, I need to drop more than a few.

I've gone on "diets" before, but this time I am trying something new.  I am also bringing my husband along for the ride!  I am currently on my 3rd day of my 28 day challenge.  Following the kickoff, I will work through the four phases of Eat for Health by Dr. Joel Fuhrman.



This is a radical way of eating for me.  NO OIL!  NO ADDED SUGARS!!  NO ADDED SALT!!!  I thought it would be easy.  I mean, almost all of the recipes are vegan anyways, right?  Well, geez, I am having a terrible time with this.  My husband and I have decided to give ourselves one cheat day per week, so that it keeps us motivated to stay on track the rest of the week.

I am playing with the guidelines, and will post any delicious recipes I come up with...but so far, it's been pretty boring meals...oatmeal, soup, grains, broccoli...all of which I need not take a picture of.  That's not to say the recipes in the book are boring, just what we have made so far has been.  There actually looks like there are some pretty yummy foods, I am sure I will adore.

My goal, to appreciate food for its nourishment more than for its pleasure, that way when I do indulge on occasion, well, I will enjoy and savor it that much more!

If you are interested in tring this out yourself, visit http://www.eatrightamerica.com/ for more information.

Who woulda thunk?

So my copy of Melisser's new book, The Vegan Girl's Guide to Life, arrived a few days ago.  Of course, I spent the afternoon reading it, pretty much cover to cover.



First off, the book is adorable, which makes flipping through the pages (that happen to be thick and glossy and full of color on every page!) so much fun.  Secondly, Melisser does an awesome job of highlighting vegans from all over the world, from every walk of life.  It is so interesting to read their stories! 

But, don't think that this book is for beginners only, either.  Vegans of every level will learn a thing or two from this book.  For example, we all do our best to check the ingredients of our foods, and our beauty products, right?  Of course we do.  We check to make sure our shampoo, our make-up, our toothpaste, our hair dye, even our shaving cream is vegan and wasn't tested on animals.   I do too, but I never would have thought to check the actual RAZORS!  Melisser has schooled me in my bad shaving ways, and I will no longer buy razors with those little moisturizing strips...becuase guess what?  They're not vegan!

I wholeheartedly recommend this book.  There are tips for just about everything a vegan girl does in her daily life!  Not to mention DIY crafts, beauty hints, recipes, and cute little drawings by Michelle Cavigliano.