Saturday, November 2, 2013

Autumn-Style Kale Chips

kale chips with roasted pepitas

Looking for a nice leafy green to add to your autumn repertoire?

Might I suggest some kale?

Rich in antioxidants (tons of vitamins A, C, and K), kale is also a good source of minerals, such as iron, copper and potassium. Additionally, it has been shown to help lower cholesterol levels, especially when cooked!


You're probably already somewhat familiar with kale, and if you've spent much time at your local health food store (or health food aisle), you may also be familiar with kale chips! If you've happened to pick up a pack, you may also have noticed their high price. There's a reason for that price--they're delicious! And somewhat addictive. And lucky for your wallet, super easy to make!

I like to throw in small amounts of a different spices, and I was recently inspired to throw in some pepitas! Pepitas (which is just a fancy word for pumpkin seeds), are a great source of fiber, protein, potassium iron and zinc, so they make another healthful (and tasty!) addition to this snack. If you like to save your Halloween pumpkin seeds, here's a creative way to incorporate them into your cooking.

kale chips with roasted pepitas

Autumn-Style Kale Chips
What You'll Need
One bunch kale*, de-stemmed and chopped or torn into roughly 1 1/2 inch pieces
1 tbsp olive oil
2 tsp nutritional yeast
1/4 tsp sea salt
1/8 tsp chile
1/8 tsp garlic powder
1/8-1/4 cup pepitas
several cracks fresh pepper, to taste

What You'll Need to Do
Preheat oven to 300F. Put the kale pieces in a large bowl, and toss with olive oil. Sprinkle in remaining ingredients, and toss again. Spread them out on a baking sheet covered in parchment paper. Bake for 25-30 minutes, until dry and a bit crispy.

kale chips with roasted pepitas

Tips and tricks
Curly kale is usually recommended for making kale chips, but as you may be able to tell from the picture above, I used the more flat-leafed variety for this batch. I've had the curly stuff too, and it is quite good, but I've found that either type works great!

Experiment with your own combinations of salt, pepper, and different herbs and spices. It's pretty hard to go wrong!

Thursday, September 26, 2013

My Five Favorite Casual Vegan NYC Dining Spots

MOB Cafe

New York City's got a lot going on for your average vegan. There are a ton of great restaurants, and I've only begun to explore them! Here are my top five favorite casual dining options...

5. Dun-Well Doughnuts
I already wrote a post about Dun-Well Doughnuts, so I'll keep this short but sweet (pun intended). Whether you love good, creative doughnuts (think: peanut butter and jelly, margarita, blueberry, or peach cobbler) or delicious classics (chocolate, vanilla with sprinkles, etc.), Dun-Well Doughnuts (located in Bushwick) is the place for you. Did I mention it was voted #1 Doughnut in New York City? I've only been twice, and I can't wait to go again. Also, I highly recommend the egg cream. And yes, everything on the menu is vegan.

Dunwell Doughnuts
Brooklyn with Sachi and Mike
A peanut butter and jelly (left) and blueberry (right) doughnut.

Brooklyn with Sachi and Mike
Doughnuts are baked freshly in batches throughout the day. Get there at the right time, and you'll have many amazing options to choose from.

4. B.A.D. Burger

Sorry, no picture here. These guys do, however, have lots of burgers to choose from on their menu. And you can order most of them vegan. My favorites are the Vegan Classic (with vegan cheese and bacon) and the Bandito Burger (with jalapeños, guacamole, black beans, and cheese).

What are their veggie burger options, you ask? You can choose between black bean, portobello, beet, or garden veggie. 'Nough said. (Confession: I've never actually been here, but they have free delivery, 24-7, with locations in Manhattan and Williamsburg.)

3. Beyond Sushi
Again, I've written about this spot, and it's too good not to include here.
As I mentioned in my prior post, this place serves sushi that is not just vegan, but really delicious. Their inventive and unique flavor combinations make it a treat for everyone. I went with some friends on a gluten-free diet not long ago, and they were happy with the variety of options (all clearly marked on the menu), as well as the gluten-free chia-seed pudding. Both locations also offer a variety of fresh juices and lemonades that are really scrumptious!
Since writing my initial post, I've also ordered their delivery from, and eaten at, their location near Union Square. The service at the Union Square location was slower than that at the Chelsea Market location. This makes some sense, as Chelsea Market seemed to have many pre-made options, since everything is served to-go. While the Chelsea Market has no seating in the actual restaurant (with ample seating in the Chelsea Market surrounding area), the location near Union Square has very limited seating (for about 15 at most), but the turn around is relatively quick, and you could always grab it to go and eat in a nearby park (Union Square and Stuyvesant Town are just around the corner).

2. Two Boots
Like vegan pizza? Looking for a new vegan pizza to love? You've got great options at Two Boots! The "V for Vegan" pizza (see below) comes with non-dairy cheese, artichokes, and shiitakes on top, all covered in a gorgeous criss-cross of of basil and red pepper pesto. While the vegan pizza is delicious, you can also swap vegan (daiya) cheese onto any of their other pizzas, too. There's not much else to say, except their pizza's are really great. Again, I've only ordered takeout from Two Boots so I can't really comment on the dining-in option. They do, however, have locations all over Manhattan.

1. M.O.B Cafe
This is another place that's become a favorite when I'm in the area. Known for the M.O.B. (see below), you can check out my previous post to see what else they have to offer...

Last time we went, I finally tried the M.O.B. It's a house-baked flatbread made with locally grown and milled organic flours, shaped like the Brooklyn bridge arches topped with all kinds of delicious veggies and sauces!
The Mob Dog Deluxe is another good option, pictured here with all the fixings (it's a spiced carrot and chickpea dog with mustard and ketchup, Brooklyn Brine sauerkraut and relish on a sweet potato dog roll, seen here with french fries!).

They've also got great drinks! As I mentioned above, check out my other entry for some other mouth-watering options...

The only bad thing about this place is that they're closed on Mondays! So keep that in mind when you're planning your next visit...

That's all for now! Tons of great options in this city, I'll be sharing many more as the year progresses!

Sunday, September 8, 2013

Ani's Cookies

Ani's gluten-free cookies
Ani's cookies, with (vegan) chocolate chips

Analisa Raya-Flores (otherwise known as Ani) and I are kind of like soul-sisters. We're both teeny-tiny (although I have a whopping 2 inches on her five-foot frame), we both love the outdoors, and all kinds of other good things that I will not expand upon here.

When I first met Ani, she won me over with her stories of cooking big, ridiculous vegan feasts for her friends. Having just moved from North Carolina, where that was also one of my primary pastimes, I couldn't wait to share some meals with Ani.

Ani (above) and me (below) hiking in Topanga Canyon

Despite living in the same city for over a year, Ani and I never quite got around to making a big feast together. We were both on opposite sides of the vast city that is Los Angeles, and I was super-swamped with grad school. That didn't stop us, however, from getting together for a fairly regular vegan brunch (traditionally at Real Food Daily) and/or hike. And the few times that I did host some type of dinner event, Ani would bring along some devastatingly delicious baked goods to accompany everything.

Ani was the first person I met who really tackled veganism like I did--excited and happy to take up the challenge of making good food for yourself and others. In fact, she made it seem effortless!

Aside from being a talented writer, Ani also nannies for some really great kids. One of the children has some very acute food allergies, however, so Ani quickly set to work learning how to make things he could eat. She told me tales of experimentation and innovation, trying to utilize ingredients that this child could not just eat, but enjoy, baking with ingredients that I'd never even heard of before. In the end, Ani could throw together a batch of cookies with no trouble at all, easily choosing from all of the options laid out before her (of course it helped that the family she was working for had a well-stocked kitchen!).

When I started writing this blog, Ani was one of the first people I thought of. At some point we'd jokingly discussed making a cookbook together--Ani, as I've mentioned, is not just a talented writer, but also an hilarious one. I still believe that her witticism and creativity in the kitchen, combined with my own skills and interests would make for a pretty great book! But, in the meanwhile...I asked her for a recipe.

Here I have a confession to make. I asked Ani for this recipe ages ago (as in, last February). So Ani sent me this recipe. And as I stared at the list of ingredients, I felt very intimidated. Flax meal? Coconut oil? Just a few months ago these ingredients seemed quite foreign to me, but they've since become a well-integrated part of my kitchen (see my "Vegan Pantry" page). But also, I can tell you now with some confidence: don't be afraid! As it turned out, because of some more adventuresome recipes I'd tried out in recent months, I had all the ingredients I needed except the flour, so that was easy enough.

I decided to make the gluten-free version, since many people I know have recently switched over to a gluten-free diet. In fact, we have some family visiting this weekend that will definitely appreciate some gluten-free cookies!

So, here it is, straight from Ani's fingers to your eyes (or something like that). Be sure to check below for different variations and suggestions.
Ani's gluten-free cookies
Ani's Cookies
Makes about 3 dozen cookies
What You'll Need
1.5 cups gluten-free oat flour
1 cup Bob's all-purpose baking flour
1/2 cup white sugar*
1/2 cup maple sugar (or brown..but maple is a fun twist)
1 tsp salt
1 tsp baking soda
1/4 cup tapioca or arrowroot flour (or corn starch, which is cheaper!)
1/4 cup flax meal or almond meal (gives it a great nutty flavor)
1 tbsp vanilla extract (yes, 1tablespoon)
splash (tiny splash!) of almond extract
6 tbsp apple sauce
3/4 cup plus 2 tbsp coconut oil (melted)
1-1.5 tsp xantham gum**

For mix-ins, I alternate between pecans and chocolate chunks or chips (vegan of course!)

What You'll Need to Do
Mix up the dry, then add in the wet...

Place 1-inch balls about 2-inches apart on a baking sheet lined with parchment paper.

Bake at 350F for approximately 12 minutes (until starting to turn golden brown around the edges).

Ani's Tips and Tricks
Instead of the flours listed above, you can also use 1 cup gluten-free oat flour, and 1/2 cup each millet flour, sorghum flour, and potato starch.

This recipe works with safflower or veggie oil as well, but I prefer the flavor profile of the coconut).

*Not all granulated sugar is considered equal...some is not considered strictly vegan. See my "Vegan Pantry" page for more on this.

**These cookies do better with a touch of xantham gum, but it can be really expensive. It seems some companies recognize this, and have started selling it in smaller quantities (because a little goes a looong way!). When I tried making these cookies, I used only a teeny-tiny amount (1/4 tsp), and they turned out very tasty. The issue is that the gum helps with binding, so when my boyfriend took some cookies to work and back, they came back a bit crumbled (but still delicious!). Many gluten-free recipes do call for xantham gum, but its use is definitely up for discussion on some blogs. I think ground up chia seeds may be an alternative option. Ani and I will do some experimenting, and get back to you with an update on this.

Thursday, September 5, 2013

Vegan Pantry Ideas Part 3

"Green" Cashew Cheese Spread
This cashew cheese (above) was made with refined coconut oil.

Here's my final page on with entries about oils, vinegars, and milks, as promised! I've linked all of these entries to the top of the page (under the "Vegan Pantry" tab) so you can now easily access this information anytime. I added a few entries to the Pantry (including nuts!) and will continue to do so if I come up with anything else I think might be especially helpful. I hope you find it of some use as you venture forward on your vegan eating adventures...

Oils and Vinegars
The advantage to stocking oils and vinegars in your pantry is you can throw them on veggies, stir-fry or a salad in a pinch. They can be a slightly healthier alternative to store-bought dressing, and once you become familiar with them, adding them to a freshly cooked meal can be just as easy! Additionally, oils and vinegars can be an important addition to many vegan baked goods.

Apple cider vinegar
I love, love, love apple cider vinegar. A splash can make a great addition to some greens (I love adding it to brussel sprouts and kale), or be an excellent start for a salad. Additionally, a bit of apple cider vinegar mixed with soy milk can substitute for buttermilk (just whisk together 1 tbsp vinegar with 1 cup milk, and let sit for 5-10 minutes).

Balsamic vinegar
I also love balsamic vinegar (I guess I'm something of a vinegar nut). I like adding it to salad dressings, and putting a splash in my green beans or on some freshly-boiled gnocchi. If you are also a balsamic-lover, might I recommend to you one of my favorite childhood snacks: half of an avocado with vinegar poured into the pit cavity (you scoop a little vinegar up with each bite of avocado). One of my childhood classmates (along with the rest of her family) ate her avocados this way, and I still love it!

Canola oil
There's not too much to say about canola oil, except that I consider it an absolute staple when baking. It has a more neutral flavor than most other oils, and can be substituted in any recipe calling for vegetable oil.

Coconut oil (refined)
Don't worry if you don't like coconuts! Unlike unrefined coconut oil, refined coconut oil has been exposed to high temperatures, so it does not retain it's original "coconut" flavor. It can, however, be a great addition to many baked goods and is a common ingredient in vegan truffles, as it hardens upon cooling. It's become a very "hot" ingredient in vegan and health-food cooking over the last few years.

Grapeseed oil
This is another great option. Although it's pretty expensive as far as the oils go, it has virtually no flavor, so it makes a really great base for dressings.

Olive oil
Everyone's pretty familiar with olive oil these days. It's great for frying, for dressings, and even for tossing with cooked veggies. It does have a distinct flavor, however, so it's not appropriate for use in baking (unless you're planning on making an olive oil cake!).

Peanut oil
I still remember when I first tried peanut oil. This stuff is awesome, especially because of its nutty flavor. I love using it in stir-frys to impart an extra-rich, nutty flavor (you can use it instead of whatever other oil you'd normally fry in). It can also be a great addition to cookies. One of my all-time favorite cookies--the chocolate thumbprint cookies from Vegan with a Vengeance--calls for peanut oil.

Red wine vinegar
This is another nice option for dressings and veggies. It's slightly sweeter and milder than balsamic vinegar, so use accordingly.

Sesame oil
This stuff is great for stir-frying. There's toasted sesame oil and regular, and both are delicious in my book! You can also incorporate a bit of sesame oil into an asian-style dressing (and some toasted sesame seeds and rice vinegar and you're good to go!).

There are a lot of vegan milk alternatives, and if you'd tried more than one of them, you know that they can be quite distinct from one another. Aside from taste, they have slightly different properties as well. Also, don't forget that different brands generally taste very different.  They come in unsweetened, original (although the "original" flavors have a bit of added sweetener, most people find them much more palatable, and a better approximation to milk), and vanilla flavors. Many brands also offer a chocolate milk, if you're feeling particularly indulgent.

Almond milk has gained popularity in recent years for a number of reasons. While it offers most of the richness of soy milk, most people find it much easier to digest. Also, since most vegans do incorporate some forms of soy into their diet (such as tofu), it's nice to be able to have a non-soy alternative so that you're not limited to consuming soy products all-day long! While almond milk has a relatively neutral taste, it can come off as a bit nutty, so I do tend to avoid using it in frostings and some beverages and desserts. For the most part, however, it can be easily substituted into any recipe that calls for soy milk.

Coconut milk
The coconut milk you buy in a can at the grocery store is generally reserved for specific special dishes, such as a soup or curry (rather than being poured over your cereal). The great thing about it is that it actually has a significant fat content, so it can create a nice, richly robust flavor that is impossible to get with almond, soy or rice milk. Because of this high fat content it can also be used to make vegan whipped cream.

Rice milk
Rice milk was never one of my favorites and you won't find it featured in too many vegan recipes. That being said, it can often be used in place of soy milk, and until almond milk came around was generally called upon as an alternative. It does not have the rich body of almond milk, and therefore particularly in beverages it can seem a bit thin or diluted. Be sure to experiment if you're using it for the first time in a baked good, but I think you'll find it will work just fine 90% of the time.

Soy milk*
Soy milk is a great milk alternative that is currently the most common dairy-free option in most restaurants and other food establishments. Its relatively rich body and somewhat neutral taste approximates, in my opinion, dairy milk more closely than other alternatives.

Breakfast Standbys
Breakfast options are pretty straight forward. Just add some dairy-free milk to your cereal and you're good to go! Of course, you can also go the muffin, toast, or bread (like banana bread!) route. I also like to throw in a little smoothie from time to time:

If you keep lots of fruits (frozen and fresh), some silken tofu or vegan yogurt on hand, you'll be pretty ready to throw together a smoothie any time. Check out my recipe for one easy idea to get you started! And, of course shakes or smoothies can be a nice dessert treat, too...don't forget to add in some almond butter or peanut butter in for protein and flavor!

See the "Baking, etc." section on my "Vegan Pantry" page.

*A note on soy: There have been all kinds of studies and discussions about the healthfulness of (unfermented) soy, with many people claiming that it can be detrimental to your health. Nothing from a reliable source that I've read, however, suggests that soy intake on a moderate level is bad for you. Vegans may therefore need to be particularly careful to ensure that they're not eating substantial amounts of soy with every meal. With the number of increasingly soy-free options available, however, this really isn't an issue for most people. Some people do have trouble digesting it, so this is something to keep in mind if you're introducing it into your diet.

Wednesday, September 4, 2013

Rosh Hashanah

Tzimmes, kugel and Field Roast

I know I promised another "vegan pantry" entry today, but that will have to wait until tomorrow. Tonight is the beginning of the Jewish New Year, known as Rosh Hashanah, and I got a little bit carried away with dinner!

I distinctly remember my first Rosh Hashanah as a vegan. I suddenly realized that most of the dishes I associated with Jewish Holidays revolved around meat. My mother's chicken and slow-cooked pot roast were always center stage. One of my favorite dishes for Rosh Hashanah--tzimmes--was traditionally cooked (at least at my house) with meat as well. My heart dropped a bit as I realized I wouldn't be able to carry on these traditions.

While I puzzled about what to prepare, it soon became evident that it wouldn't be too difficult to come up with some alternatives, that were not just acceptable, but actually delicious! After all, the best part of the tzimmes to me was always the sweet flavors of the carrots, root vegetables, and sweet apricots melding together as they simmered in the oven. And so, tzimmes quickly became a real Rosh Hashanah staple for me (and I haven't shied away from introducing it to other holidays as well!). I found plenty of ideas online for other delicious dishes that were familiar to me as a Jew, but that I'd never previously tackled. Along with the traditional challah roll, some kugel, and a few nice vegetable side dishes (and tzimmes, of course!) can make for a really nice meal. (If you're looking for some more vegan Rosh Hashanah ideas, check out this list on Veg Kitchen.)

For the challah this year, my friend brought a loaf over. Next year (or maybe next Shabbat?), however, I'd love to try some of the great vegan challah recipes myself (I'm sure the Post Punk Kitchen recipe is delish, and the one on Nava Atlas' site looks great as well).  Apples dipped in honey are another traditional part of Rosh Hashanah (to celebrate a "sweet new year)." Many vegans choose to avoid honey because of the killing of bees that occurs during its collection. There are plenty of vegan alternatives to honey, including Bee Free Honney, which was designed specifically to mimic its properties. Other sweeteners that approximate the consistency of honey, such as agave nectar (there is even a honey-flavored agave), are also often used.

Apples and Agave Nectar

As for my kugel recipe, I've hopped around with many different vegan adaptations of this traditionally egg-filled dish, and this year I decided to try this sweet one (see below), from the "Discerning Brute." I ended up tweaking this recipe significantly (it was delicious!), and I look forward to posting my own recipe soon.

Kugel for Rosh Hashanah

And for the roast? I'd never tackled replacing with it anything, but this year I decided I might give it a shot. My eyes originally fell on this fantabulous-looking recipe from Post Punk Kitchen, but alas, my time today was short. Since I was already committed to the tzimmes and the kugel, I instead went for the Field Roast "Celebration Roast" at Whole Foods (a wheat gluten roast stuffed with butternut squash, apples, and mushrooms) for somewhere around $7.99. I braised it with Edward & Sons Not-beef broth (also from Whole Foods), seasoned with a little extra thyme, rosemary, and rubbed sage.

Field Roast "Celebration Roast"

Many holidays revolve around food. We grow up with traditions that may seem difficult to part with, but leaving meat out of your meals doesn't have to be a hurdle. You can incorporate the flavors you love, from the dishes you've always known, into compassionate cooking as well. As everything sat simmering in the oven today, and the aromas came wafting out of the kitchen into the living room, my boyfriend told me the smell was quite evocative. "Of what?" I asked. "Of being a Jewish boy," he said.

Tuesday, September 3, 2013

Vegan MoFo Day Two: Some Dinner Ideas

My second Vegan MoFo entry! Continuing along my pantry theme, I'm including some of my favorite items to keep on hand for dinner. I'll start with meat substitutes, and then move on to some ingredients with which you may be more familiar.
marinated "Italian" tofu

Meat Substitutes
Although it is also made from soybeans, it has a different texture from, and does not taste like, tofu. Additionally, the fermentation process used in tempeh production (and the use of whole beans) give it a higher protein, vitamin, and  fiber content. Although tempeh has a nice nutty flavor on its own, it is especially good when marinated. Tempeh is quite firm, and should therefore be sliced into small strips or cubes, (less than 3/4 inch thick). You can also boil tempeh briefly to soften it. It can be added to a stir fry (it browns nicely), tacos, or crumbled into chili. It's commonly used on vegan reuben sandwiches. Tempeh is available in most health food stores and in many well-stocked grocery stores. Aside from basic tempeh, you can also buy pre-marinated tempeh, such as "Fakin' Bacon" or make your own.

Tofu is one of the more well known meat substitutes, and for good reason. From a nutritional perspective, tofu is an excellent source of protein. It's neutral taste absorbs flavors from other ingredients quite readily (making it a prime candidate for marinating), and it can be used in a variety of ways (fried, used as a dressing base, in smoothies, desserts, etc.). Firm or extra-firm tofu can be a great addition to stir fry, while silken tofu is an excellent addition to smoothies, and can also be used to provide a light, fluffy texture to many desserts. Since it doesn't have much of a flavor on its own, imparting a nice flavor requires a small amount of effort (like marinating or frying). For some innovative recipe ideas, click here (and don't forget to check out my own buffalo tofu recipe).

Seitan is one of those foods that I truly love but most non-vegetarians have never heard of or encountered. Also known as "wheat gluten," seitan has a similar texture and look to meat when cooked, and is a popular meat substitute. While I haven't yet endeavored to make it on my own (although I'd like to!), seitan can be prepared by hand. It is made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten that is then cooked before being eaten. Prepared seitan is also available in most health food stores, and in some well-stocked grocery stores.

Seitan is often used by asian restaurants as a mock meat. It has a high protein content, which also makes it an ideal meat alternative. I love seitan piccata, and I've had a sort of wine-braised seitan at several restaurants that was just to die for. It can easily be incorporated with a stir fry. It does have a bit of its own inherent flavor, and if you add a splash of soy sauce it can be quite good (see my entry on pak choi stir fry).

Dinner (and lunch) Standbys 
Almond butter
A great alternative to peanut butter, almond butter can be used in almost any recipe that calls for peanut butter. It has a similar flavor (although a bit less "nutty") and consistency, and just like peanut butter it's available smooth, crunchy, salt-free, etc. It's available in many grocery stores, and nearly all health food markets. It can also make a great, protein-rich addition to a shake or smoothie. It works great as a binder (in things like burgers!), as its taste is a bit more subtle than peanut butter.

Beans (dry and canned): black, garbanzo, red, white
Another familiar ingredient, but keeping them on hand can be a great way to throw together a meal in a pinch. They're a great source of iron and protein. Mix with quinoa and some fruits or veggies (like mango, avocado, bell pepper) and vinegar, and you're on your way to a great salad. Throw some beans in with some greens (like spinach, escarole, kale) and some tempeh and you've got another quick and easy meal. Beans can be great for a nice dip as well (try a white bean dip, or a nice hummus with the garbanzos!)

Broccoli is an easy vegetable to cook, and most people are quite familiar with it. Aside from a great side dish (I like blanching it, then mixing in the frying pan for a brief bit with garlic, olive oil, salt, and pepper), it can make a nice addition to a stir fry as well. It's also a great source of iron!

Brown rice
This makes a great addition to a stir fry, or a nice side to many other meals. Why brown over white? A grain of rice has several layers. In the production of brown rice, only the outermost layer (the hull), is removed, avoiding the loss of nutrients that occurs with further processing (like that used to produce white rice). Brown rice is a great source of manganese, selenium and magnesium, and contains much more vitamin B, fiber, and iron than white rice.

These days, most people are familiar with hummus. Made from cooked, mashed chickpeas, blended with tahini, olive oil, salt, garlic and lemon juice, hummus is another great source of protein and iron for vegetarians. Aside from it's standard use as a pita dip, it also makes a great dip or spread for veggies, crackers, wraps and sandwiches.

Kelp granules
With its high mineral and iodine content, some people use kelp as a nutritional supplement. It has a bit of a salty flavor (without actually containing salt), so it can be a nice addition to a pasta sauce or a slightly savory shake that might be able to handle the slightly robust flavor.

Yup, noodles. Aside from using wheat-based noodles in your standard tomato or pesto-sauce dishes (which you can round out by adding some nice meat substitutes and a veggie side dish), don't be afraid to branch out. Rice or soba noodles can be added to a stir fry, or a great meal on their own, with veggies, tofu, and some soy sauce, ginger, and sesame oil used for flavoring.

Nutritional Yeast (also known as Brewer's Yeast or NOOCH)
What is nutritional yeast? Just what it sounds like...yeast (often infused with a B-vitamin complex). It is usually sold in flake (or powder) form, and can be found in the bulk food section of most natural food stores. It has a cheesy taste to it, and is great on top of (or in) pizza, or pasta sauce. You can add it to sauce in much higher quantities to really impart a cheesiness. It makes a great addition to any vegan diet (I love sprinkling it on top of all of my salads!). You can read more about it here.

Liquid Aminos
This is a gluten-free alternative to soy sauce. It is soy-based, but the soy is not fermented. It contains many essential amino acids, so it can be a nice addition to stir-frys, dressings, marinades, and sauces. It has a slightly different flavor from soy sauce, and is often used when making vegan bacon. I think it can impart a nice salty flavor to collard greens.

Peanut butter
Another great staple. Peanut butter and jelly sandwiches are a big favorite around my house--especially if we're going on a hike or otherwise out and about and we want to make something easy and virtually non-perishable. And there's no need to limit peanut butter to sandwiches! It can also make a great, protein-rich addition to a shake or smoothie. Mixed with a bit of thai curry paste, ginger, soy sauce, and lime juice, it can also makes a great dipping or pasta sauce!

While quinoa is considered a grain, it's actually a seed. The use of quinoa originated in the South American Andes, where it is still used today. After cooking (it cooks just like a grain or rice), it can be mixed with vegetables, incorporated into soups, or used cold with oil, vinegar, and lemon juice (and some fruit or veggies) to make a salad. One of my favorite recipes (from Vegan with a Vengeance) is quinoa and black-bean stuffed peppers in tomato sauce. Quinoa is gluten-free and cholesterol free, but is a great source of protein (higher than all other whole grains), as well as iron and amino acids.

Soy sauce
Likely another familiar item to most readers, soy sauce is made from fermented soy beans, wheat, water and salt. If you're looking for a wheat-free alternative, check out tamari soy sauce, which is often made with little or no wheat (gluten-free varieties are available). When I first began eating vegetarian, I was a bit of a stir-fry addict, and I quickly learned that there are many different types of soy sauces, which have a range of flavors. So don't be afraid to experiment!

Tahini is a creamy nut butter made from ground sesame seeds. While it's a commonly-found ingredient in hummus, it can also be incorporated into dressings and sauces, or used as a sandwich topping. The flavor is a bit strong, so many people prefer mixing it to using it straight.

Vegetable broth/vegan bouillon cubes
You'll need broth or vegan bouillon cubes for all kinds of soups, but also some sauces, and to incorporate into rice, grains, or quinoa to impart additional flavor.

Another "obvious" ingredient, but here I would like to emphasize to again not be afraid to step outside of your comfort zone. Aside from the more obvious sources of iron, like spinach and broccoli, don't forget about the other greens:  swiss chard, turnip greens, kale, brussels sprouts, and bok choy!

That's all for today! Tomorrow I'll discuss milks, oils, and vinegars! And then we'll move on to some more actual recipes! Challenge yourself to try a new "veggie" ingredient some time this week!

Monday, September 2, 2013

Vegan MoFo and Tips for your Vegan Pantry

September is Vegan MoFo (Vegan Month of Food!). Hundreds of bloggers across the country will be posting nearly every day all about vegan food. Posts will include recipes, lifestyle suggestions, personal stories--basically anything and everything related to vegan food! I had a lot going on myself this month, so I didn't sign myself up to commit to the 20-or-so recommended posts for the month, but I look forward to a blog-filled month with lots of great entries! And I'll certainly be contributing as many as I can myself! kick off Vegan MoFo, I've started putting together some of my own vegan pantry suggestions. Today, I'll just start off with my suggestions for vegan baking. I've also put together lists with dinner/lunch and breakfast suggestions, including some in-depth descriptions of the various milks, oils, and vinegars available to incorporate into and enrich your vegan cooking. I will compile all of these entries into a "Vegan Pantry" section tab at the top of the blog, so that they can be easily referenced.

Maintaining healthy eating habits can be a real struggle if every snack or meal involves a long debate or look at a recipe book. Lots of people wonder how it's possible to eat "only" vegan food at home. Being familiar with the options, and keeping your favorites stocked in your pantry can be a huge step in the right direction! Below is a list some of the things I keep on hand, including quite a few items you might not be so familiar with. I hope this will serve as a good introduction to some new ingredients, as well as some creative ways in which you might utilize some of the items with which you're already familiar.

My Baking Pantry Staples:
Be aware that vegan substitutions in baking can be a bit tricky! They may require some experimentation. For more information on vegan baking substitutes (and when to use them), I'd recommend checking out the Post Punk Kitchen.

Agar powder
Also known as agar agar, this gelatinous substance has traditionally been used in Asian desserts. It is a great vegetarian gelatin substitute, and can be used as a thickener for puddings, jelly, ice cream, gravies, and soups, among other things. It is a seaweed derivative (but doesn't taste like it), and is typically sold in powdered or flake form (the powdered form can generally be substituted 1:1 for gelatin).

Agave syrup
Also known as agave nectar, agave syrup is extracted from the agave plant. It can be used as a substitute for sugar in most recipes (see "Sugar" section below), and while I still use it from time to time, it does have its own drawbacks (The "healthfulness" of agave has been a subject of much debate in the natural foods community). But if you have some lying around, or prefer it over cane sugar, it's a nice option and can generally be substitute about 1:1 as a sweetener.

Apple sauce
You're probably quite familiar with this one...but do you know all the different ways you can use it? There's the more obvious 1:1 substitution for oil in most baking recipes, but 1/4 cup apple sauce can also substitute for 1 large egg. If you've never tried, I'd recommend making your own apple sauce can be healthier than what's in the jar, and also tastier!

Arrowroot powder
Arrowroot, also known as arrowroot starch, is a great thickener. It's derived from a tuber, and is easy to digest. It's nice because it has a more neutral flavor than many other thickeners, and can stand up to freezing. To use, just mix powder with equal parts liquid, and whisk together, then stir into hot liquid for about 30 seconds, until blended, being careful not to overheat. 1 tbsp arrowroot should thicken about 1 cup liquid.

1/2 ripe (or overripe) banana mashed (or blended) very well= 1 egg. Bananas are an awesome egg replacer, which is why banana bread recipes often don’t call for eggs. They make things really moist, so they can be an excellent option. The taste can be a bit intrusive, however, so be sure to keep that in mind when choosing the baked goods in which you'd like to incorporate it.

The dairy-free, vegan (duh!) kind. There are several options out there, many of which are quite tasty and virtually indistinguishable from their butter alternatives, particularly when baking. I highly recommend Earth Balance.

Canned pumpkin
1/4 cup canned pumpkin can substitute for one large egg. In the fall especially, I love making pumpkin muffins, pumpkin cake, etc. Plus, if you have a vegan dog, a little bit of canned pumpkin can be a great treat for him (and a great vehicle for sneaking in his pills!).

Chia Seeds
Like many people, I didn't know much about chia seeds until recently. Their use originated in Central America. They are rich in omega-3 fatty acids, as well as fiber. They've been kind of blowing up on the health food scene for a variety of reasons. They're supposed to provide energy, while also being much more filling than many other seeds. When combined with water, the fiber causes the seeds to gel (which you may be familiar with if you've ever tried the chia-infused drinks they sell in the stores!), allowing them to be used in puddings and even jams. If you'd like to make your own chia-seed infused drink (and save on the expensive bottled beverages at the store!), you can put a tablespoon or two in your lemonade or fruit juice. Just let it sit for about five minutes to gel. They can also be substituted for eggs in baking. They can be a bit more difficult to find, and are quite expensive in health food stores, but a little will go a long way. If you have a Mexican grocery store near you, I'd highly recommend shopping there; if they carry chia seeds they are often much more affordable (and equivalent to what you'll find at the health food store!).

Egg replacer
There are a variety of egg replacers on the market. The main ones I know of are Ener-G and Bob's Red Mill Egg Replacer. I've never actually tried the Ener-G brand, but I've found Bob's Egg Replacer to work well. While it's an easy substitute in a pinch (just follow the package directions), I find that it does tend to make baked goods denser, and even slightly chalky sometimes. My favorite vegan baked goods usually call for vegan yogurt or other moist ingredients as a substitute for eggs.

Flaxseeds can be another great vegan egg substitute, and they have omega-3 fatty acids. Be sure to store ground flaxseeds in the freezer because they're quite perishable. Like some other vegan substitutes, you have to be careful with flaxseeds as they do have a distinctive flavor (for more tips on when to use them, see the Post Punk Kitchen tips). 1 tablespoon ground flaxseeds whisked together with 3 tablespoons of water replaces one egg.

White flour (I recommend organic, unbleached, all-purpose flour) is of course a pantry staple we are all familiar with, but as you start exploring healthier recipes you may find that different baked goods call for flours outside of your normal comfort zone. Oat? Brown rice? Potato? Amaranth? Whole wheat? Some of these flours may need to be combined with others (such as the regular white stuff), because they may not rise on their own. Using them in combination with or instead of white flour is a great option, as they contain nutrients, protein and fiber that white flour does not.

I'll discuss these more in tomorrow's post, but soy, almond, rice, and coconut milk are all great options for vegan baking.

These will also be discussed further in tomorrow's post, but canola oil is an essential for me when baking, while coconut oil can be incorporated into certain desserts (such as chocolate truffles), as it hardens when cooled.

There is vegan shortening available that works well and, I think, is virtually indistinguishable from the "other" stuff. Again, I'd recommend trying Earth Balance (available at most health food stores, and at all Whole Foods I've ever been to).

Vegan sugar is...a bit complicated. It depends on how you define ‘vegan.’ Refined sugars available at the supermarket are generally derived from cane sugar or beet sugar, and do not contain animal products. Most cane sugars are, however, processed with animal bone char, which is used to remove color, impurities, and minerals from sugar. Conversely, bone char filtering is never used in beet sugar processing. Unfortunately for consumers, it is difficult to know the source of the white refined sugar that most foods contain. Many manufacturers use both cane sugar and sugar derived from sugar beets. If you do choose to avoid sugar processed with animal bone char, Whole Foods, many natural food stores, and even many regular grocery stores, do sell vegan refined sugars. Additionally, certified USDA organic sugars are not processed with bone char. C&H Sugar, Domino Sugar, Florida Crystals, Hain, Sugar in the Raw, Wholesome Sweeteners, and 365 (Whole Foods Brand), all offer some organic, vegan options.

Vegan yogurt used to be all about soy, but these days there are other alternatives, including almond-based and coconut-based yogurts. I don't generally care for the texture of almond yogurt on it's own (in fact, I think the coconut-based yogurts may be favorite), but incorporated into baking all three types of yogurts make a good egg substitution, while providing moistness. 1/4 cup of yogurt can be substituted for 1 egg in a recipe.

That's all for now...hope this helps you to get baking!
vegan chocolate bundt cake

Wednesday, August 21, 2013

Chilly Basil Lemonade


This super-simple, refreshing drink is perfect on a hot summer day!
Chilly Basil Lemonade
What You'll Need
6 cups water
3 lemons (peeled, seeded, and chopped)
1/3 cup sugar* (or 1/3 cup agave syrup**)
1 cup basil leaves (fresh, not dried!)
2 cups ice cubes
You'll also need a blender!

What You'll Need to Do:
Place ice and water in a blender, and blend until crushed. Add the lemons, sugar, and basil, and blend for several minutes until well combined and desired consistency is reached. Enjoy!


Some Tips and Tricks
The recipe makes about 6 cups (good for hosting!), but you can cut it in half if you're looking to make enough for 1-2 people.

Hosting a summer dinner? Feel free to add some vodka in! About 1 shot per 8 oz. glass should do it. The flavor blends in quite smoothly with the lemonade.

*not all sugar is considered strictly vegan, see my "Vegan Pantry" page for more info

**Exactly what is agave syrup? Basically, it's a nectar extracted from the agave plant. It can be used as a substitute for sugar in most recipes, and while I've used it from time to time, it has its own drawbacks (The "healthfulness" of agave has been a subject of much debate in the natural foods community). But if you have some lying around, or prefer it over cane sugar, it's a nice option for this recipe.

Thursday, August 1, 2013

Beyond Sushi at Chelsea Market


I love sushi. Maybe it's my California roots, or just its undeniable great-ness, but I'm pretty much always in the mood for those little rice-rolls of goodness.

When I became a vegetarian, I was happy to continue enjoying my favorite vegetarian rolls. Kampyo, peanut avocado, oshinko maki, and umekyu are now on the top of my list. Unfortunately, my boyfriend has not been quite so enthusiastic about the vegetarian options at many sushi places. While some local restaurants offer a range of vegetarian options wide enough to satisfy my palate, I'll admit that the choices are often frustratingly limited.
So you can imagine my delight when wandering around Chelsea Market, I happened upon a vegan, sushi joint!

Beyond Sushi, founded by Chef Guy Vaknin (a finalist on Fox's Hell's Kitchen), offers a variety of seasonal fruit and veggie sushi. They have two locations: one at Union Square and one in Chelsea Market.

They seem to be doing something right--the line at lunchtime was out the door! The one in Chelsea Market is a take-out place. There's plenty of seating in the surrounding market, though. Even right at peak lunch hours, the service was really fast.
I was thrilled when I saw the menu. It was not just the deliciously fresh ingredients that caught my eye--but the thoughtful flavor combinations! I had the "La Fiesta" (pictured above), which included avocado, chayote, and pickled jalapeño in a black rice roll, topped with cilantro (it was excellent!). According to their web site, the black rice is "a gluten free grain that contains 18 amino acids and has a natural black hue." The rolls came with chili mango sauce on the side (in a little plastic tube, for easy application). Each of the rolls comes with a sauce that you can apply to the rolls. You can also request sides of any of the sauces on the menu.

I ordered the lunch special, which includes one roll (eight pieces), as well as two individual pieces. I had the mango (with jalapeño wasabi sauce) and seaweed (with sweet soy mirin) individual pieces. They were both delicious.


My friend had the "Pickle Me," (above) made with their six grain rice, gobo, carrot, pickled daikon, avocado. The six grain rice "is a medley of rye berries, hulless barley, pearl barley, brown, red, and black rice." These rolls came with the carrot ginger sauce, which you can see on top of the rolls. My friend also ordered a side of kimchi. It had a unique flavor profile--a bit sweeter than most--but really excellent.

There's a small refrigerated section in the back, where they house fresh-made juices, and puddings, among other things. I had the watermelon lemonade, which was wonderful (just the right amount of sweetness).

And, for the sake of the blog, I figured I had to try a chia-seed pudding, right? I've never actually had chia seed pudding before. Chia seeds, which originated in Central America (and were apparently eaten by both the Aztecs and the Mayans) are rich in omega-3 fatty acids, as well as fiber. They've been kind of blowing up on the health food scene for a variety of reasons. They're supposed to provide a great deal of energy, while also being much more filling than many other seeds. When combined with water, the fiber causes the seeds to gel (which you may be familiar with if you've ever tried the chia-infused drinks they sell in the stores!), allowing them to be used in puddings and even jams. They can also be substituted for eggs in baking.

I had the vanilla chia seed pudding with cinnamon roasted apples and a side of caramel sauce. It was a-maz-ing. I've definitely been inspired to try making my own pudding at home!

To summarize: Beyond Sushi made for a perfect lunch. Nothing too terribly fancy, just well-balanced flavors combined in smart and unique ways. They also have special monthly rolls that sound amazing. I can't wait to check out the rest of the menu, and check out the Union Square location!

Monday, June 3, 2013

Chocolate-Peanut Butter-Banana-Tofutti Cutie Shake!


I've been experimenting with Tofutti Cuties this week.

What are Tofutti Cuties? Delicious, vegan ice cream sandwiches! My sister first turned me on to these several  years ago (they are also kosher!). These little bitty sandwiches come in packages of eight, with vanilla, cookies 'n cream, mint chip, berry or chocolate filling. I think they make a great, affordable addition to a shake (vegan ice cream can be expensive, but Tofutti cuties cost just about 75 cents each). If you haven't found a vegan ice cream that you're happy with, go ahead and give these a try anyhow. I know lots of people who don't care for the almond or soy-based ice creams but many of them enjoy these Cuties nonetheless.

So if you're in the mood for an ice cream sandwich, grab a box of these guys!  They're a perfect treat on a hot summer day. And the next time you're in the mood for a shake, throw one of them in! Here's a recipe idea to get you started.

Chocolate-Peanut Butter-Banana-Tofutti Cutie Shake
makes 1 3/4 cups

What You'll Need:
1 Tofutti Cutie, broken into pieces (vanilla, chocolate, or cookies 'n cream)
3/4 cup dairy-free milk (I like to use coconut, but soy or almond will work as well)
1 frozen banana, broken into chunks
2 tbsp cocoa powder (if you use a chocolate Tofuttie Cutie, reduce to 1 tbsp)
2 tbsp peanut butter
1 tbsp sweetener (I'd recommend agave nectar* or maple syrup)

What You'll Need to Do:
If using a high speed blender, you can throw everything in there and blend until smooth. If you're blender's got a little less power, no problem. First, blend together the banana and the milk. Once it's nice and smooth, add in the rest of the ingredients and blend again.

*see my "Vegan Pantry" page for more information on agave syrup

Sunday, May 26, 2013

Banana-Berry Smoothie

As promised, I have a new recipe to share with you--just in time for summer!

I've always been something of a smoothie nut--at least when I've had access to a good blender! I have fond memories of frequenting a smoothie place that opened up right near my house when I was in middle school. My sister and I fell in love with these smoothies, and we soon realized how easy it was to make our own delicious, refreshing drinks filled with all kinds of tasty stuff! Every summer we would pull out the blender in our kitchen and mix up all sorts of different concoctions.

When the warm weather came around this year, I was thrilled to start experimenting with my new blender. I've been mixing things up pretty much daily for the last week or so, and when my boyfriend claimed this smoothie as his favorite, I figured it would be a good pick for a post.

Banana-Berry Smoothie
Makes about 3 cups
What You'll Need:
1 1/2 cups strawberries, frozen (about 8 oz.)
1 6 oz. container almond, coconut, or soy yogurt (I use plain, but a fruit flavor would work, too!)
1/3 cup blueberries
1 banana, frozen, and broken into large chunks
1-2 medium sized carrots, peeled and roughly chopped*
3/4 cup orange juice
up to 1 cup almond, rice, or soy milk

What You'll Need to Do:
If using a high-powered blender, add ingredients in the order listed and secure the lid. Start off at a slow speed, and quickly increase to the highest speed for your blender. Blend until smooth.

*If using a less powerful blender, you will have to grate the carrots or omit them. You'll also need to add the ingredients in batches. Add about half of the strawberries and bananas in with the orange juice and yogurt and blend until smooth. Add in the remaining ingredients and continue to blend until desired consistency is reached.

If you like your smoothies really thick, you can omit the milk altogether. If you'd like to thin it out a bit, add 1/4 to 1 cup milk and blend until desired thickness is reached.

Tips and Tricks
If you like (or would like to start) making smoothies in the summertime, stock up on your favorite fruits and yogurts. Alternatively, you can use silken tofu to thicken up your smoothies as well (I have some smoothie recipes utilizing this ingredient coming soon!).

Bananas are a nutritious and inexpensive addition to any smoothie, and even if you're not a huge fan of their flavor, it is oftentimes masked by the other ingredients. You can even buy the day old bananas at the market to save even more--just be sure you get them into the freezer as soon as you can! Peel and freeze bananas in a plastic baggie or other container in your freezer. And no need to stop with frozen bananas--you can chop and freeze things like mangoes and other fruits as well.

Fruit-filled smoothies also offer an opportunity to slip in other healthy ingredients, such as the carrots in this recipe. The carrots have a bit of a sweetness to them which meshes well with the other ingredients. Their taste was virtually imperceptible in this particular recipe.

Friday, May 24, 2013

Springtime Recipes


What have I been up to lately? Still a whole lot of cooking...but somehow I've let nearly an entire month go by without a post! While I've been bursting with ideas over the last few weeks, I haven't had a chance to put any full posts together just yet.

In the meantime, here are some ideas for some great recipes you might consider trying. But keep your eyes peeled! I have some refreshing salad and smoothie recipes on the way very soon...

As always, I've enjoyed delving into Veganomicon for some great ideas. After making a beet and bulgur salad a while ago, I was ready to throw the last of my winter beets into something even lighter. I was intrigued by the shredded parsnip and beet salad with pineapple vinaigrette (pictured above). If those ingredients sound a bit crazy to you, I don't disagree, but I can say that this salad is sweet, tangy, crunchy, and absolutely delicious! I brought it to a dinner party, and it was quickly devoured.

Not too surprisingly, many of the other recipes that I followed over the last month or so can also be traced to Isa Chandra:
A delicious "Raspberry Blackout Cake with Ganache-y Frosting" (recipe from Vegan with a Vengeance)

Apple Pie Crumb-Cake muffins (from Vegan with a Vengeance)

The Cookies 'n Cream cupcakes (again! they're one of my favorites from Vegan Cupcakes Take Over the World)

And I tried a recipe from PPK (follow the link for the recipe), for a sunflower-seed based Mac!
Sunflower seed mac

I also made a raspberry swirl vegan cheesecake (with my favorite vegan cheesecake recipe, courtesy of Sinfully Vegan)
Vegan raspberry swirl cheesecake ready for some more raspberry topping...

That's all for now...I know this post is a bit of a tease, but hopefully it gives you some fun (and tasty!) ideas. And as I said earlier, expect more of my own recipes coming very soon!