"Happy Clam" Chowder Day!

New England Can Kiss My Clam Chowder from Going Vegan, photo by Celine Steen

In honor of National Clam Chowder Day I thought I would share my recipe for a truly "Happy Clam" Chowder which is featured in Going Vegan, which I co-wrote with Gerrie Lynn Adams.  No clams were harmed in the making of this chowder, yet this hearty soup is full of all of the seafood-y flavor one would expect from this classic soup.  If you want to get extra fancy, make up a batch of my virtually indestructable bread bowls to serve it up.

And in honor of the clams, I am giving away a copy of Going Vegan to one reader anywhere in the world.  Simply follow the prompts in the widget at the end of this post.

Week 2 of Engine 2: I think I'm getting the hang of this

Time to get real. I honestly thought I would have given up on this challenge by now.  I mean, seriously, it just about goes against everything I ever talk about, and the new followers I have on instagram are all of the "healthy" variety.  Ha!  It's definitely not like I am anti-healthy or anything.  I mean not really.

Maybe it's that I never was able to put that much focus on healthy eating because I was always focused on "yummy" vegan eats.  Vegan eats are my main form of activism.  I feed people delicious vegan food. And people see that vegan food is "normal" food with flavors they are familiar with. And then people say things like, "Oh my god, you can still eat this? Maybe I will go vegan!"  (Well that's how I hope they respond, anyway.)  So, cooking for health, and eating my medicine were never very high on my priority list. 

Well, Hello!

Just a quick check in now that we've all had a chance to breathe after MoFo.  Oh my, wasn't is an epic year?  So many blogs, so much good stuff.  I am still reading through posts that I missed during the month.

A few updates on what's happening in the world of JustTheFood and Joni Marie in general:

If you didn't know already, I have moved back to the city.  I had a great time in Trabuco Canyon for the past 6 years, but it was time for Dan and I to be amongst people again. So we are back home in Long Beach, right where we belong. And, oh man, do I love it.  I am close to everybody and everything...except work...but that's okay, I was used to a long commute before we moved, so no big deal.  Best thing about the new house (besides that it's ours) is that it has gas.  I know that sounds silly, but for someone who loves to cook, having to cook on an electric stove at home for the last 6 years has been awful.  Now, I have a brand new stove with gas burners.  So. Very. Stoked.

Vegan MoFo VIII, Day 29: Falafelogs with Cucumber Relish

Falafelogs with Cucumber Relish from Going Vegan (page 108)

Am I the only one who thinks falafels are the WRONG shape to put in a pita?  Screw tradition and make your falafels into wieners.  I mean, Oktoberfest, am I right?  This recipe is packed full of flavor, is soy free, nut free, and has no added oil or sugar.  If that's your jam, cool!  If not, trust me, this recipe is still yummers.  Come on guys, you think this girl was going to write an oil free, sugar free recipe that didn't pass the Joni-loves-to-add-Earth-Balance-or-Vegenaise-to-everything test?

Vegan MoFo VIII, Day 8: Red and White Quinoa Kale Salad

Red, and White Quinoa Kale Salad  from Going Vegan (page 111), photo by Celine Steen

Today's recipe comes from my newest release, Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle, featuring photos by Celine Stten, and written along with my friend, nutrition expert and food scientist, Gerrie Lynn Adams.  Gerrie is "one of those" vegans. One who cooks without added sugar, oil, or salt. Since you know me, you know that is certainly not my way of cooking...or eating. But, Gerrie knows what she's talking about! As a food scientist and nutritionist, Gerrie has taught me so much about how one can cure what ails them through the food choices that they make. And I was honored to be able to teach Gerrie about some of the horrors of factory farming, animal rights, and the effects animal agriculture has on our environment. And that is exactly the point of this book.

Meatless Monday: Italian Sausages from Going Vegan

It has come to my attention that the fine folks over at Herbivore Clothing are now in posession of my newest book, Going Vegan co-penned with Gerrie Lynn Adams, with photos by Celine Steen.  This is great news!  Please support indie business, especially vegan indie businesses.

Now on to a Meatless Monday recipe straight from the pages of the new book.  Italian sausages.  Remember to wrap those sausages tight, and wow all your friends and skeptics with your hand made vegan sausage prowess.

Going Vegan (and sneak peak recipes for Red and White Quinoa Salad and Tropical Fruit Cobbler)

If you haven't heard already, my good friend Gerrie and I have written a new book.  It's more than a cookbook, its a book about, well,  Going Vegan.  Let me tell you a little bit more about it.

Preorder Going Vegan now!

I am super, super excited about this new book. Why? Because it is so much more than a cookbook. You see, I co-penned Going Vegan with an amazing friend and colleague, Gerrie Lynn Adams. Gerrie is "one of those" vegans. One who cooks without added sugar, oil, or salt. Since you know me, you know that is certainly not my way of cooking...or eating. But, Gerrie knows what she's talking about! As a food scientist and nutritionist, Gerrie has taught me so much about how one can cure what ails them through the food choices that they make. And I was honored to be able to teach Gerrie about some of the horrors of factory farming, animal rights, and the effects animal agriculture has on our environment. And that is exactly the point of this book.

Here I go Again! (A Call for Testers)

Because I absolutely don't have enough on my plate already, I've done and started writing another book. Yeah, I know Fusion Food in the Vegan Kitchen hasn't even been released yet!  But, if I am not crazy busy, I get myself into trouble.

What is this new book?  Well, I am taking a step back, way back, and writing a book geared specifically towards non-vegans looking to take the plunge into a plant based way of life.  I have partnered up with, food scientist and nutrition expert Gerrie Lynn Adams (You guys are really going to love her!)  and the ever amazing and wonderful Celine Steen to take the photos.

The tentatively titled,  Going Vegan, will be a guidebook on how and why you should, well, go vegan!  With chapters on nutrition, animal rights, environmentalism, and, of course, mouthwatering recipes.

A few things about this book:

• This book is geared towards non-vegans looking to make a switch to plant based diet and lifestyle
• There will be more text than recipes
• The recipes will be basic, easy to create, and tasty recipes that focus on vegetables.
• There will be very little (if any) faux products used in these recipes (ie, no store bought fake cheese or fake meat) however there will be recipes for creating home made versions of these items.

Don't worry, testing won't be that hard!

We are looking for a few testers!  You do not need to be vegan to be a tester.  In fact, this is a perfect opportunity to get friends, family, or anyone you know who has been tinkering with idea of converting to veganism, involved to show them how easy and delicious vegan food can be!

How does the testing process work?  We will post a recipe.  You make the recipe, and post your feedback in the comments section. Be honest. If it is a fail, tell us so. If you don't like it, tell us. Maybe it just wasn't your thing, or maybe the actual recipe didn't work. Let us know either way. Everyone has different tastes, and we understand that.  We will review all of the feedback and make adjustments to the recipes as needed.  If you test at least 10 recipes, you will get your name in the book and a free copy of the book when it comes out.

If you, or anyone you know, is interested in testing, please email me at:
JONI AT JUSTTHEFOOD DOT COM.

We've got enough for now!  Thanks to everyone who contacted me.  I'll be in touch shortly...