veganjoy

Top 10 Vegan Travel Foods

2012-01-21T12:07:00.000-08:00

I've been traveling full-time for nearly two months now, and part-time for several years prior to this. In that time, I've done lots of experimenting on what works for travel (energy bars, yes!) and what doesn't (cupcakes, not so much).

What makes good travel food? It has to be portable, tasty, and healthy. And of course, safe for travel by plane, rail, bus, or bike. Most of the items I've listed below have the added benefit of being raw, so you'll feel nourished rather than weighed down by heavy foods. Traveling light, at its truest.

My ten favorites:

1. Fruit
Simple, hydrating, and delicious, fresh fruit is the best thing to take on long trips. Whatever your mode of travel, fruit is ready to join you in its pre-packaged juiciness. Bring a bag of grapes or cherries, cut up some melon, or toss a few easy-to-peel clementines or satsumas into your travel bag. And don't forget bananas, which provide substantial nutrients and come already wrapped.

You'll have to adjust this one if you're traveling between areas that prohibit the importation or transport of produce. Fortunately, fruit is available nearly everywhere, so it can be purchased on arrival.

2. Powdered Coconut Water
I'm a big fan of coconut water, especially on thirst-inducing trips. But cans and aseptic pouches can't get through airport security, and can be cumbersome and heavy on long drives or backpacking expeditions.

Now there's powdered coconut water, a dehydrated powder that transforms any water into coconut water. I was skeptical at first, but after trying CocoHydro on a drive through the Nevada desert, I'm convinced. The flavor is comparable to canned, and better, I think, than some packaged brands (I'm looking at you, Zico). It comes in a big pouch or individual packets, and flavors like pomegranate raspberry and pineapple.

3. Bars
Everyone has their favorite. Sort out what you like, and bring one for every day of your trip. If you find yourself far from vegan options, they make a fine occasional meal replacement. My favorites lately are sesame-studded Bumble Bars (vegan, despite the name) and the coconut simplicity of Oskri.

Of course, you can always make your own; try my Raw Lemon Bars or Coconut Peanut Butter Bars for inspiration, and vary the fruit and nut combinations.

4. Primal Strips
Created with adventure and veganism in mind, these high-protein jerkies are moist and chewy. Ten grams of protein per strip make it easy to meet your nutritional needs while on the road. They're the ultimate in versatility, too; add one to a plain veggie sandwich or serve it over rice, and you have a meal. I like the Thai Peanut and Texas BBQ flavors, and the Hot and Spicy, made with chewy shitake mushrooms.

5. Coconut date rolls
These sweet gems can usually be found in the bulk or dried fruit sections of natural grocery stores, and are a great source of energy and minerals. If your local store doesn't carry them, you can make your own: simply toss a bunch of pitted dates into a food processor and process until nearly smooth. Pinch off pieces as large as your thumb (you may need to chill the mixture to get the consistency right), shape into a short cylinder, and roll in dried unsweetened coconut. You can also shape them into smaller balls (or make hearts, stars, and so on) for tiny hands.

6. Greens
We don't often think of a bag of plain salad as a snack, but greens contain high amounts of amino acids and minerals that are often forgotten in the rigors of travel. Greens cover the nutritional deficits travelers often face, and can atone for late nights full of chips and beer. And munching a giant bag of spinach in an airport or train station is a good conversation starter.

You can also get your greens in powdered form to add to smoothies and other liquids; there are lots of options available at health food stores.

7. Individual nut butters
These little packets of hazelnut, cashew, peanut, or almond butter are plane-safe (less than three ounces), and very filling. You can find raw unsweetened butters from Artisana, and sweetened travel sizes from Justin's.

These are especially good for children, who need additional fat in their diets. And a squeeze pack? Much more tidy on long trips than a spoonful of nut butter.

8. Chia Seeds
A container of these versatile seeds can transform the most basic foods into a nourishing treat. Add crunch to a boring salad, dip a banana in them, or sprinkle them into drinks for a boost of essential fatty acids. Since I don't always know what will be available on the road, I bring chia seeds for a nutritional boost.

My favorite way to enjoy them? Ttransform plain water into a mineral-rich drink: I hack up an orange with a pocket knife over a hotel sink and squeeze it into a glass along with chia seeds, a packet of stevia, and water.

9. Avocados
Like chia seeds, avocados are full of good fats. They complete the simplest salad or plainest sandwich, or can be eaten alone with a sprinkle of salt and spritz of lime. Don't forget to bring a knife.

10. Seaweed Wraps
Gopal makes these great Power Wraps made of sprouted sunflower seeds and seasonings wrapped in nori sheets. They're portable enough to chew in the car and hearty enough to complete a meal. My children especially love these, and they're the inspiration for my raw Nori Snack recipe.

If you like the idea of seaweed, but don't need the filling, try roasted seaweed snacks. These squares of sesame-brushed nori are crunchy like potato chips, and come in individually wrapped packs.

Whatever your mode of transport, travel doesn't have to mean unhealthy grub or eating stuff you just don't like. Bring along fruit, or seaweed, or nut butters, and you'll be well-equipped for your next adventure.

Do you have a favorite vegan travel food, something that makes your trips even better? Tell me about it in the comments.

Cook, Eat, Thrive On The Way

2012-01-14T17:21:00.000-08:00

It's coming. Cook, Eat, Thrive: Vegan Recipes from Everyday to Exotic will be on shelves in late February and available from amazon.com and PM Press a bit earlier. It will also be available as an ebook around the same time.

I want to thank all of you for the amazing support and kind words you've sent my way throughout its creation. As many of you know, the world of publishing can be unpredictable, and that was certainly true here. I had a baby, and took a year off of blogging to focus on mothering and writing. I saw the expansion of my publisher from Tofu Hound to PM, which slowed things down, but gave the book greater distribution. I'm grateful for all of it. And I am overflowing with gratitude at the confidence and patience you've lent me.

This book was an absolute pleasure to cook through and to write, often with a child on my back, or a room full of friends waiting to try its fruits. Such a joy! I hope you enjoy cooking from it as much as I enjoyed creating it.

Some of you have asked about signed copies. I would be so happy to sign or personalize your book, and am working on offering them directly through my site at a cost that is comparable to Amazon. I can't wait to hold them in my hands and send them on to you.

In the meantime, we'll share some eager anticipation. I'll keep the champagne ready. You bake the cake. We'll celebrate next month.

UPDATE: If you don't want to wait for the paper version, the ebook is available to download for your mobile device now! You can purchase it directly from PM here.

Favorite Things

2012-01-07T13:59:00.000-08:00

Each January, I do a list of favorite things (here are my favorites for 2009, 2010, and 2011). For 2012, it's a long one:

Let's start with the big--er, the small: minimalism. For me, it began as a quest to donate or sell one thousand things (you can read about that here), and ended with my family becoming digital nomads and taking our lives on the road. It has been an awesome adventure, and I highly recommend paring down your life.

Interested? See: Leo Babauta, Zero Waste Home, or the One Hundred Things Challenge. Or try losing one thousand things and see where it takes you.

Kale is really hot right now (it's the new beef!), and it makes my list too. It's tasty, high in vitamins and minerals, and so versatile. Here's my favorite version of classic Kale Salad. It uses nutrient-rich avocado instead of the usual oil to give the kale a silky texture. My kids love it; my son actually crams handfuls into his mouth:

Avocado Lime Kale Salad
2 dinner or 4 appetizer portions
Coconut vinegar is made from the fermented sap of coconut trees. Similar in flavor to apple cider vinegar, although slightly tangier, it can be found at most health food stores. I use a delicious raw vinegar from Coconut Secret, which contains naturally-occuring amino acids and probiotics.

2 large bunches kale, thoroughly washed, trimmed, and cut into 1" pieces
Juice of two limes
1 1/2 tablespoons raw coconut vinegar or apple cider vinegar
1-1 1/2 teaspoons sea salt
1/2 avocado, roughly cut up
1/4 cup nutritional yeast

Place kale in the largest bowl you have. Add lime juice, coconut vinegar, and sea salt, and massage well with clean hands. Add avocado and nutritional yeast, and massage again. The salad will take on a slightly creamy cast; keep massaging until it feels satiny in your hands.

The salad can be eaten right away, but for best results, allow to sit, at room temperature, for at least 20 minutes before serving.

Vibrams. Yes, they look ridiculous. They really do. But if you want natural alignment and a barefoot feel in your running, they're a perfect fit. Try them on lawns, and every jog feels like a trail run. I especially like these for practicing yoga when I don't have a mat. And they're great for climbing trees.

Fruit plates. I love to eat fruit first, and a big plateful is the best way to do it. Who can resist a gorgeous plate of fruit? Wherever we are, I try to make one every day; they're a great addition to breakfast or tea.

In Las Vegas at Caesar's Palace, with a creepy pegasus emerging from a fountain. "Uh, mom, I think it's about to trample us..." says Z.

Vegan travel. Or really, travel as a vegan. I spent Christmas in Las Vegas, New Year's in Los Angeles, and arrived in San Diego this afternoon. In all of the traveling, vegan options have been abundant. By this I mean that even in the absence of good vegan restaurant options (because they're often sadly and sorely lacking), there's always something to eat.

Our family loads up on greens, oranges, grapes, bananas, avocados, and coconut water, and we're set. Simple. Later this month, a trip up the West Coast, with plenty of stops along the way, followed by a trip through the midwestern US. Then, Southeast Asia. I can't wait to explore the vegan eateries. And, in their absence, to eat massive quantities of fresh fruits and veg.

Last year, I mentioned how I quit using shampoo. This year, it' DIY toiletries and beauty products. Using simple, vegan ingredients like baking soda, shea butter, and candelilla wax, I create everything from lip balm to facial scrubs to moisturizers. The only thing I don't make is soap (which I just use sparingly, for "pits and bits," as we say). In the meantime, I'm happy to use some Dr. Bronner's.

Try this simple salt scrub for smooth, glowing skin. It's easy to mix up, and you probably have most of the ingredients on hand. Substitute another essential oil for the grapefruit, if you like.

Grapefruit Olive Salt Scrub
about 1 cup

1 cup fine sea salt or table salt (don't use coarse sea salt or kosher salt; it's too harsh for skin)
olive oil
2-4 drops grapefruit essential oil
1 teaspoon grapefruit zest (optional)

Place salt in a medium bowl. Starting with a few tablespoons, drizzle in oil, stirring, until the mixture is the consistency of wet sand. The amount of oil you need will vary according to the consistency of your salt. Add the essential oil and zest, if using, and stir again until well combined. Store in a cool, dry place.

To use, smooth a handful of the scrub over damp skin in the shower or bath. Rinse as usual.

When I don't have the goods to whip something up, I use products from great companies. The Vanilla and Sweet Orange Lip Balm from Hugo Naturals is rich and substantial, protecting your pout in the driest climates.

Lush massage bars are a staple in my makeup bag, since they're travel safe (no leaking all over your luggage, and no TSA intervention for gels and liquids). I love these for smoothing flyaway hair and cleansing skin too.

For makeup, I like Everyday Minerals. Their mineral foundations give great coverage with a bit of glow, and are very reasonably priced. All of the company's products are vegan, including some excellent makeup brushes. Except for mascara (which they don't make), I use everyday minerals products exclusively; I can't say enough good about them.

Juice. Right now I'm living in a place that offers fresh, local, organic unpasteurized orange juice. It's delicious. Some days I drink a whole gallon. I say this as a bona fide smoothie enthusiast: juice is winning me over.

You can make your own fresh juice even if you don't have a juicer. Place vegetables and fruits in a blender--layer them, starting with the most water-rich produce: cucumber, citrus, melon, tomatoes--and blend smooth. Add a bit of water if necessary to combine. Strain through a nut milk bag (or paint straining bag; they're essentially the same thing). Voila! Fresh juice! Try the Watermelon Cooler below to practice this technique.

Watermelon Cooler
several cups of juice

half a watermelon, peeled and roughly chopped (include some of the white rind, but omit the green skin)
juice of one lime
handful fresh mint leaves

Combine all ingredients in the blender and strain as directed above. Drink immediately, over ice if you like.

As always, I haven't received products or compensation from any of the companies listed. Not even the ultra-powerful kale lobbyists. If I do, I'll always state it straightaway.

Arugula and Beet Salad with Meyer Lemon Vinaigrette

2011-12-24T00:25:00.000-08:00

In the cold season, salads provide a lovely refuge from the heavier fare that usually graces our holiday tables. This one has sweet, earthy beets balanced by peppery arugula and tart Meyer lemon vinaigrette. And those crispy onions that top our favorite casseroles? They're in here, too.

Several options for preparing the beets lets you intensify the flavors, or keep it simple.

Arugula and Beet Salad with Meyer Lemon Vinaigrette
2 servings
To prepare the beets, 1) boil them in the skins until they soften and slip right out, 2) purchase per-cooked plain beets, or 3) toss sliced beets in half the vinaigrette and roast at 350 F until tender, about 30 minutes.

For the salad:
8-10 cups arugula
4 medium or 6 small beets, boiled or roasted, and sliced into 1/2" pieces
1/2 cup canned French fried onions

For the vinaigrette:
Juice of one very juicy Meyer lemons, or one regular lemon plus half an orange
Generous slosh extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Place arugula in a large bowl, and top with beets and French fried onions. Whisk together all vinaigrette ingredients, and drizzle a bit over, passing additional dressing on the side. Serve immediately.

Want to know if your olive oil is really the good stuff? This interview with Terry Gross and New Yorker contributor and olive oil expert Tom Mueller will answer all your extra virgin questions. After listening, I'm encouraged to be super picky about the oil I use for dipping and flavoring purposes. I think you will be too.

And, holiday menus.

What are you doing for the holidays? I'm holed up in Las Vegas with our very big family, eating Candy Cane Joe Joes in vegan paradise and eagerly anticipating a performance of Michael Jackson: The Immortal. I won't be doing any cooking this year, so here are my favorite seasonal recipes in the hope that you will.

Make-ahead Cinnamon Rolls. This has been a Christmas morning tradition for years. Spicy, gooey, creamy...I will really miss these. Make a batch in my honor?

Chocolate Chai Cookies, with fresh almond milk, if you can bring yourself to make it (otherwise, black tea).

For the raw foodist in your life, Almond Shortbread. Yum.

For Christmas dinner, Apricot Chestnut Dressing.

Or go casual with this gnocchi. Replace the sage with thyme, and top with lots of sautéed chanterelle and oyster mushrooms.

For dessert, gooey Sticky Toffee Pudding, or anything topped with caramel. Or tart Pomegranate Pear Sorbet

Or an assortment of fresh and dried fruits dipped in Ganache.

Whatever food you cook (or don't cook at all), may you be surrounded with family and dear friends in these shorter, sweeter days. Blessings of comfort and joy to you this holiday season.

Dulce de Tres Leches

2011-11-11T22:56:00.001-08:00

Each year, I celebrate Dia de los Muertos (also called Araw ng mga Patay) with a fondant draped calavera cake (see previous years' cakes here and here).

This year, I'm also celebrating the birth of my son, and decided to do something different. In our home, cake is identity, and everyone has their own. I do this with my Mr., who gets a Strawberry White Chocolate Cake, and my daughter, who can claim a decadent Chocolate Truffle Cake, so I knew my son's would have to be comparably fabulous.

Have you ever had Pastel de Tres Leches? It's Mexican sponge cake, soaked with three milks (tres leches): sweetened condensed, evaporated, and heavy cream.

What about Dulce de Leche? It's sweetened condensed milk, cooked long and slow until it caramelizes into a transcendent sort of richness.

These are some of my favorite flavors, so combining them is only natural.

And so, my Dulce de Tres Leches Cake is born: layers of milk-soaked Vanilla Sponge, spread with Coconut Caramel and topped with Whipped Coconut Cream. The three milks I use are coconut, almond, and rice, but keep the coconut milk, and any other two will work fine.

Dulce de Tres Leches
One 6" cake
Make the sponge cake a day in advance, and the caramel up to a week in advance, and assembly is easy.

I bake the cake into two or three 6" layers, but you could also use a single 9" pan, and simply spread the one layer with caramel and cream after soaking it.

For the Vanilla Sponge:
1 ¼ cups non-dairy milk
¾ cup evaporated cane juice
1/3 cup vegetable oil (I use coconut)
1 tablespoon plus 1 teaspoon apple cider or coconut vinegar
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt

Heat oven to 350ºF. Oil and flour two or three 6" round pans, line them with rounds of waxed paper, and set aside.

In a medium bowl or 2-cup measure, combine non-dairy milk, evaporated cane juice, oil, vinegar, and vanilla extract.

Melting coconut oil into the other liquids

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Pour in the liquid mixture, and gently whisk until combined and nearly free of lumps. Divide batter evenly between prepared pans, and transfer to oven. Bake 30-35 minutes, or until the tops are golden and spring back when pressed.

Cool 5 minutes in the pan, and run a thin metal spatula around the cake to release it. Invert onto a wire rack, then cool completely, top-side up. If baked in two pans, split the layers crosswise just before soaking.

For the milks:
1/4 cup coconut milk
1/4 cup almond milk
1/4 cup rice milk
1 tablespoon evaporated cane juice

Whisk together all ingredients until the sugar is dissolved.

When the cakes are cooled, place them in a large pan, and liberally brush the tops with the liquid.

Pour additional liquid over, allowing it to flow over the sides. Let the cakes sit and absorb the remaining liquid.

To Assemble:
1 recipe Joy's Coconut Caramel
2 recipes Whipped Coconut Cream

Gently--because it will be soaked and a bit fragile--place a layer of Vanilla Sponge on a cake plate.

Spread with caramel, and about a quarter of the Whipped Coconut Cream. Repeat with remaining layers, finishing with a mound of whipped cream on top, onto which you can drizzle more caramel, or sprinkle with toasted coconut curls, if you like.

Vanilla Sponge is my very favorite cake for celebrations. It's right for just about any occasion, making perfect cupcakes (bake it a few minutes less), and withstanding the rigors of stacking.

Also my favorite? Not apologizing that the last three posts have all been ridiculously decadent sweets. It's how I roll.

Z, finding the idea of a smash cake positively unsuitable, insists on the appropriate utensil with which to demolish his slice

Joy's (New! Thick!) Coconut Caramel

2011-11-03T18:22:00.000-07:00

I make this caramel a lot. It's perfect for drizzling over desserts and mixing smoothly into drinks. But sometimes I want something thicker and more substantial, so I've created a just-as-simple version that yields a richer, more spreadable sauce.

The original post goes into the technical bits of making caramel, so I'm reposting it, with the amounts for the thicker version, here.

Caramel is generally made by adding butter and cream to caramelized sugar. Not vegan, but the usual substitutes for dairy can impart an odd taste. After many experiments with soy creamer and Earth Balance, I scrapped the idea and started from scratch. Here, coconut milk adds a barely discernible taste and provides necessary fat, and since there are really only two ingredients, the flavor notes stay very pure. The resulting caramel is perfectly smooth, with a bit of elusive smokiness.

About Caramel
Although this recipe is fairly simple, it does require some understanding of the caramelization process. When sugar is heated to the point of melting (with or without water), it begins to color and caramelize. If left as is, it will solidify into a hard mass. If water is added, it becomes a thin sauce. If water and fat are added, the caramel develops body and a satiny texture.

Since crystallization is the enemy of a good caramel, preventing it is important. There are several ways to do this:

-Incorporate an acid into the sugar/water mixture (lemon juice, vinegar, cream of tartar); this keeps the sugar crystals from joining together.
-Once heated, do not stir the sugar mixture, and don't touch it with anything (like a candy thermometer).
-Cover the pan until the sugar mixture is completely dissolved; the steam will wash any crystals into the pan.

Caramel can burn very quickly. But for a proper caramel, do take it to the closest point before it actually does. It should be the color of an older penny, and should smell a bit sharp. It might take a few tries to muster the courage, but it's worth it. The color can be tested by carefully dipping strips of white paper into the caramel.

Adding the water will make the caramel bubble up--use a pan with high sides and stand back. Caramel is extremely hot and can do serious damage, so you might consider wearing plastic gloves while making it.

The caramel is perfect for spreading on desserts, like the Dulce de Tres Leches Cake I made for my son's first birthday. You'll see the recipe here soon.

Joy's Coconut Caramel
about 1 cup

1/4 cup cold water
one pinch cream of tartar, or a few drops of lemon juice or vinegar (I prefer cream of tartar, as it doesn't impart a taste)
1 cup evaporated cane juice
3/4 cups full fat coconut milk (not light), at room temperature

Add the cold water, cream of tartar or lemon juice, and evaporated cane juice to a medium, heavy-bottomed saucepan. Avoid Teflon, as the coating can be damaged by extreme temperatures. Stir the mixture briefly with a clean finger to dissolve any lumps.

Cover and cook over medium heat, swirling to dissolve, 3 to 7 minutes. When the syrup is completely clear, uncover and increase heat to medium-high. Cook until deep brown. Be patient; this can take around 10 minutes.

This is the color you're looking for. Darker than most finished caramel, but not quite as red as an old penny.

Immediately remove from heat and slowly whisk in the coconut milk; stand back, because it will bubble up and spatter violently. Allow to cool slightly before serving or storing. Keep in the refrigerator in a glass jar for up to a month.

A kombucha bottle or old jar is just right for storing a batch of Coconut Caramel.

Pumpkin Swirl Brownies

2011-10-28T19:22:00.000-07:00

These bars are perfect for an autumn gathering, and will please adults with their sophisticated, spicy flavor, and children with their pretty swirls. Don't be fooled by the whole wheat pastry flour and lower fat content; these brownies are thick and fudgy, and will leave you licking pumpkin topping and dark chocolate from your fingers.

Pumpkin Swirl Brownies
16 brownies
An overnight chill in the refrigerator condenses these brownies into the richest, gooiest confection.

For the pumpkin layer:
2 tablespoons corn starch
1/2 cup non-dairy milk
1/3 cup brown sugar
3/4 cup pumpkin puree
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg

In a medium bowl, whisk together cornstarch, non-dairy milk, and brown sugar until completely smooth. Stir in pumpkin puree, cinnamon, ginger, allspice and nutmeg, and set aside.

For the brownie layer:
1 1/2 cups vegan sugar
3/4 cup non-dairy milk
1/3 cup vegetable oil (I use coconut)
1/3 cup pumpkin puree
2 teaspoons vinegar
1 1/4 cups whole wheat pastry flour
3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder

Heat oven to 350 F. Oil and dust a 9" x 9" square pan with cocoa powder, and set aside.

In a large bowl, combine vegan sugar, non-dairy milk, vegetable oil, pumpkin puree, and vinegar. Whisk in whole wheat pastry flour, cocoa powder, and baking powder, stirring well until batter is smooth and even.

Pour brownie batter into prepared pan, smoothing the top. Pour reserved pumpkin mixture over the top, and swirl the two together using an offset spatula or knife. The pumpkin mixture will be more visible, but the chocolate will peek through on baking.

Transfer to oven, and bake 40-45 minutes, or until brownies are cracking at the edges and the center jiggles just slightly when moved. Allow to cool completely in the pan, then transfer to the refrigerator overnight.

Cut into 16 squares. If you're planning to stack or transfer the brownies, place sheets of parchment or waxed paper in between the layers.

Stacked, for my daughter's dance class. The grown ups were definitely more excited about them than the children were.

Happiness is

2011-10-01T15:12:00.000-07:00

Fresh basil growing in your front yard, in October.

Giving away most of what you own, and creating a lending library at your local coffee shop.

Tropical fruit salad, in romaine leaves.

Opening a package with fifteen pounds of fresh, organic dates. (Of course, you immediately dig in and devour a pound, with a little help from the kids!)

Happy Autumn. I hope you're finding its joys everywhere.

Getting Fresh

2011-09-13T15:49:00.000-07:00

Gorgeous little peaches, just-picked from the tree.

For the past few months, I've been introducing food to my vegan baby. It's baby-led solids with bits of soft food (no conventional baby food), so he's able to choose what he wants and feed himself. Given the choice between fresh fruit and something else (grains, legumes, ice cream...pretty much anything), he chooses raw foods in their natural state every time. It's fascinating to watch.

Part of this is probably down to the fact that, while pregnant, I ate mostly raw food. But it's also because fresh, ripe food is inherently appealing to humans. From our color-identifying eyes, to our long digestive tracts, to our hands which grasp apples and bunches of grapes so perfectly, we are designed to seek out and enjoy fruit. (And my son hasn't shown any interest in "meat" in its natural state; there have been no attempts to eat our cats or other neighborhood animals!)

As much as I love to cook, I also love to keep food raw. I can't resist a handful of cherries or strawberries. Fresh oranges, reamed straight into a glass, are heaven. And could a papaya be any better than with the seeds scooped out, eaten with a spoon and a simple spritz of lime?

If you want to add more raw foods to your diet, it's easier than you think. Here are my favorite ways to do it:

Add, don't subtract. Thinking about how much coffee you drink, or loathing yourself for indulging in fried foods only leads to frustration and guilt. Instead, cram your diet full of the foods you ideally want to eat, and don't worry about the rest. The abundance of fresh foods will begin to crowd out unhealthy choices, and you'll find yourself effortlessly cutting less desirable stuff.

Skip the superfoods and focus on fresh. It's easy to get drawn into the world of raw superfoods: Dried goji berries! Maca! Hand-opened raw cashews! Many of these products make hefty health claims, and while they might be better than junk food, they're not as super as fresh, whole fruits and vegetables. Sure, a raw cashew cheesecake is probably healthier than it's dairy counterpart, but most people don't benefit from making cheesecake part of their diets. Add lucuma powder or cold pressed macadamia oil to your meals, and it might be slightly beneficial. Add a bunch of bananas for breakfast, or an afternoon green smoothie, and the benefits are tremendous.

I remember being at a raw potluck years ago, and a guy came in with a giant bag of ripe fruit. As he sat down and dug in, I looked proudly at my elaborate "raw" cake (filled with nuts that had been on the shelf for months and loads of agave, no doubt), and wondered why he would bring something so boring. I laugh at it now, because he really had the right idea.

Don't stress over whether your cashews or agave are really raw or what temperature your olive oil was pressed at; if we have to ask, it's obvious the food isn't completely fresh. Instead, focus on truly whole food: fruits and vegetables.

Buy the best. The surest way to be tempted by fresh foods is to purchase the best quality you can access and afford. Organic is important, but sometimes the ripest, most delicious produce is conventional. Look for luscious peaches and tomatoes that yield slightly under your thumb, plump berries that are even in color, and greens that are dark and crisp.

Blueberry picking at The Fruit and Berry Patch in Knoxville, Tennessee.

One way to get excellent quality--and get to know your food--is picking your own fruits and vegetables. One of my favorite parts of traveling is tasting the best produce each region has to offer, so I always seek it out. In Los Angeles, I recently spent the entire afternoon in a fig tree, devouring its sun-warmed fruit. In Tennessee, I walked through acres of fruit farms, plucking fresh blueberries and peaches. It was incredibly rewarding and delicious.

Farmers are usually delighted to talk to you about their produce and give advice on how to pick the best. And there are pick-your-own places everywhere. Check out pickyourown.org for a detailed listing of local farms near you.

Raw pepitas over cucumbers and raw dressing.

Switch to raw nuts and seeds. You can always toast them later or use them in cooked recipes, and having raw nuts and seeds on hand makes it easy to whip up a raw dressing or toss a handful onto your salad. Simple! Remember that the oils in raw nuts are more volatile than those in toasted and can go rancid more quickly, so store them in the refrigerator unless using immediately.

Add a green smoothie. Whether you drink it with breakfast or as an evening snack (instead of that third bowl of cereal), green smoothies hydrate and nourish while getting your greens in. In the afternoon, skip the coffee and pick yourself up with a smoothie instead; few things are more energizing and convenient!

A red and gold fruit plate, with pears, strawberries, pineapple, bananas, and pomegranate seeds.

Eat fruit first. Make a fruit plate, and serve it along with meals. No matter what other foods you're eating, starting with easily-digestible fruit is a healthy way to fill up on the good stuff. I like to keep fruit out all day so there's always raw food within reach; everyone grabs a bit as they walk past throughout the day. While someone might not spend the time to find and peel and orange, they'll gladly take one if it's sliced and ready on a plate.

And try fruit for breakfast. Beginning the day with morning fruit is quick, and won't weigh you down like heavier meals. Just be sure to eat enough of it to satiate you: think 6-10 bananas, a whole watermelon, or a smoothie with 15 dates and 5 oranges. It sounds like loads of food, but try it and see how you feel--it's an amazing difference.

Sea Cucumber salad with red peppers and carrots added in. Perfect with bowls of miso soup and Coconut Ice Cream sprinkled with matcha.

Add a salad with dinner, and pack in some fresh vegetables along with your usual supper. Need ideas? Try my Orange Rosemary Salad, Simple Kale Salad, Sea Cucumber Salad, Nicoise Salad, or My Favorite Salad to start.

Do you love eating foods in their raw, natural state? What are your favorite tips for getting fresh?

Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango

2011-08-16T23:08:00.000-07:00

I recently returned from a trip to the Southeastern US, and was inspired by the fusion of Southern and Caribbean flavors I experienced there. And it's August, the perfect time to enjoy the last bit of summer with something on the grill.

So today I bring you:

Jerk Sliders with Tangerine Slaw, Habanero Mayonnaise, and Fresh Mango.
I make my own whole wheat buns, but you can find slider buns that are vegan in many natural foods groceries (Rudi's Potato Slider Rolls are very good). Wrap the burgers in lettuce leaves instead of buns, and they're wheat-free.

The recipe makes at least enough sliders for four people (with each having 2-4 burgers), plus additional burgers. The leftover burgers freeze very well; be sure to put a piece of waxed paper or parchment between stacks of them.

For the Jerk Sliders:
1 medium onion, chopped
2 medium carrots, grated
2 cloves garlic, minced
1 tablespoon olive oil
1/2 cup oat flour (oatmeal pulverized in a blender is great for this)
1 1/2 teaspoons dried thyme
1 1/2 teaspoons sea salt
1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
dash cayenne pepper
2 cups cooked, drained black beans
1 1/2 cups cooked brown rice
additional liquid: vegetable juice, vegetable broth, or water
additional oil, for frying

In a large skillet over medium high heat, saute together onion, carrots, garlic, and olive oil until vegetables are soft and translucent, 3-5 minutes.

As the mixture cooks, in a large bowl combine the oat flour, thyme, sea salt, allspice, cinnamon, black pepper, nutmeg, and cayenne. Add black beans, and use a fork to smash the mixture together. The beans should be about half mashed, half whole. Stir in brown rice and sauteed vegetable mixture, using a flexible spatula or your hands to combine well. Add a bit of liquid, as needed, until the mixture holds together nicely but isn't too moist.

Shape the mixture into 3" patties. Lightly oil a cast-iron skillet or frying pan, and cook the patties over medium-high heat until browned, turning once.

For the Tangerine Slaw:
1/2 cup vegan mayonnaise
2 tablespoons fresh tangerine juice
1/2 teaspoon tangerine zest
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
2 cups shredded green cabbage
2 cups shredded red cabbage
1 medium carrot, grated

In a medium bowl, stir together vegan mayonnaise, tangerine juice and zest, sea salt, and black pepper. Add remaining ingredients and toss to combine. Set aside in the refrigerator until ready to use.

To Assemble:
1/2 cup vegan mayonnaise
1/2 habanero or scotch bonnet pepper, seeded and minced
1/2 teaspoon lime zest
Vegan slider buns
Jerk Burgers
Tangerine Slaw
2 mangoes, peeled and thinly sliced

In a small bowl, stir together vegan mayonnaise, habanero or scotch bonnet pepper, and lime zest. Set aside.

Spread a slider bun with Habanero Mayonnaise. Layer with a Jerk Burger, a mound of Tangerine Coleslaw, and mango slices, in that order. Repeat with remaining sliders.

Serve immediately, accompanied by a lime slush or a bottle of cold vegan beer.

Greetings from Nashville, Tennessee

2011-07-15T20:09:00.000-07:00

Where yesterday, someone actually said goodbye to us with, "Y'all come back, now!" It has happened several times since, and continues to be disarming and lovely.

At the risk of sounding patronizing (those Southerners are just so fascinating!), I am completely charmed by the hospitality and friendliness of the South. I adore it. And it's home to The Wild Cow, a vegetarian restaurant serving everything from veggie burgers to fresh-daily vegan pastries.

We start with the Vegan Queso, served with tortilla chips and house made salsa filled with fresh vegetables (carrots? they really worked here). Also popular is the hummus plate, but given the choice of spicy, oil-swirled vegan cheese and everyday hummus, I choose the former every time.

The Philly Cheesesteak is a house favorite, and I order mine served with Spicy Kale, perfectly cooked kale with chili flakes and peanuts. The sandwich is piled high with seitan and peppers, and topped with vegan cheese sauce. Unless you specifically request dairy cheese, everything at the Wild Cow is vegan. This is a trend in several otherwise-vegan restaurants, like Doomie's in Los Angeles, and it's hard to imagine that dropping the dairy would make these restaurants any less popular.

The daily special is Bahn Mi, a Vietnamese sandwich served on a French roll, garnished with fresh vegetables. This one is excellent, filled with perfectly-seasoned seitan and topped with a radish-pear relish, cucumbers, cilantro, and vegan sour cream. There's Vietnamese Noodle Salad on the side, and it complements the sandwich without any redundancy in the ingredients. Would it be wrong to cofess that my eight-month-old, who up to this point I have carefully shielded from all things wheat and peanuts, loved this dish containing both with such reckless joy that I let him eat the better portion of it? So good.

We order a glass of the house hard cider, Wandering Aengus, and it is dry and not too fruity.

And desserts, baked daily by Karina and ViVi. The front counter is piled with cakes, pastries, and raw cheesecakes, displayed like a Southern bakeshop. We order a slice of Fuzzy Navel, spongy chocolate cake with peach filling and orange-tinged icing. We also order a Sweet Potato Cupcake with Cream Cheese Frosting. And a doughnut. (But it's made with flaxseed and tastes very healthy, so I'm not too concerned about that last one.)

My plan for Nashville was to simply eat loads of fruit, purchased from local farmer's markets. I'm happily doing that today (local peaches! tomatoes!), but I'm so glad we didn't miss The Mad Cow. It's vegan (well, almost) done right: fresh, unfussy, and tasty.

Vegan Community

2011-07-08T21:55:00.000-07:00

Me and the lovely Colleen Patrick Goudreau at VegFest. (Apologies for the graininess; the company was much better than the photo quality!)

Last week, my daughter randomly looked up at me and exclaimed, "Mama, no one else is vegan."

It caught me by surprise, and I stammered that sure, there were lots of vegans out there. But of course, "out there" seems very far when you're small, and this three-year-old hasn't seen much of the world. Besides, sometimes adults feel like "no one else..." too.

When we do something different, it's easy to believe we're the only ones. That's the nature of being different.

I recently attended VegFest Colorado, and was reminded how vital community is. When we do something different--being vegan, for example--the support and encouragement of others make it possible. This support can take many forms. I'm thinking specifically of three kinds:

Those who inspire us
I am not easily starstruck. I've worked on television sets, passed celebrities on the street, been to award ceremonies and around movie premieres...not a big deal. Last month, I sat on a park bench next to Gavin Rossdale and his son Kingston while paparazzi swarmed nearby. It didn't phase me.

But last week, when I decided to approach Colleen Patrick-Goudreau , I tripped over words, began to sweat profusely, and dissolved into a total fangirl! (Of course, she was engaging and gracious, as I knew she would be. Still, sweating!) My response surprised me, but I realized that Colleen is someone I have incredible respect and admiration for, an example of what's possible when we commit our gifts to the values we hold. Definitely worthy of a bit of fangirling!

It is vital that we connect with those who have accomplished those significant things, reached the places we'd like to someday go. The show Whale Wars chronicles the work of Sea Shepherd's campaigns to protect ocean animals. It was my daughter's first exposure to direct action activism. I remember watching it with her on a hotel room television while she sat, entranced. When she had an opportunity to meet the organization's volunteers, it was a cool experience. She listened to how they only ate vegan food on board, not taking any fish from the sea, and she loved getting a cute tattoo out of it! We all need inspiration from those doing amazing work.

G looks demure, but is a hardcore vegan AR activist at heart.

Mutual peers
At this event, I met a vegan/vegetarian family who attended my church, discovered a vegan supper group just minutes from my home, and chatted with local vegan businesses I didn't know existed. Lately, I had happily been doing it on my own, while a vegan community waited just outside my door. Years ago, I co-founded Denver's Brunch Revolution. Now, I'm inspired by Chomp, the local vegan supper club. In a few weeks, I'm attending a vegan dinner and connecting with some other vegan parents. I've joined several meetups. Easy community.

Maybe you don't have other vegans in your city, or friends who share your passion for activism. But if you're reading this, you probably know there's an amazing vegan blogging community to connect you to culinary, artistic, or activist vegan pursuits. Use it!

Those who we inspire
When I put together Vegan for Lent: A Guide to 40 Days of Plant-Based Eating, my hope was to enable people to observe Lent by abstaining from animal products. I was so happy to learn that many who used the guide are now moving toward plant-based diets. I'm glad I created something useful, something that played a part in people becoming more compassionate, more mindful, and more vibrant.

Of course, we don't have to do "big" things like writing books or producing vegan documentaries to inspire others. You can host a vegan potluck at your apartment, research vegan nutrition for a friend, or show someone the basics of leafletting. And some of the most effective vegans are culinary activists who bring baked goods to work and share recipes. All of these things encourage those wanting to live kinder, healthier lives.

So who inspires you? Who are your peers? Who do you inspire? And have you discovered vegan community you love? We all need it.

The budding activist, Z displays his first tattoo.

Raspberry Mango Smoothie

2011-07-01T22:05:00.000-07:00

I am a gulper. I gulp. Chasing a toddler and newly-crawling baby, cats underfoot, smoothie in hand, dancing to some iteration of not-quite-kids'-music: Peter Franti or Jack Johnson or They Might Be Giants (which, really, might as well be kids' music), that breakfast smoothie is the last thing on my mind, and so I gulp it.

This, I am told, is the absolute wrong way to drink a smoothie. The right way involves "chewing" the liquid, so that it comes into contact with saliva and allows your mouth's enzymes to begin the digestive process before it enters the stomach. When done correctly, it is supposed to get warm in your mouth. (Am I the only one who cringes at the idea of warm smoothie?)

Whether due to preoccupation or an aversion to mouth-temperature smoothies, I am decidedly bad at this. But here's the solution: chewable bits, stirred or blended in at the end. These force you to savor smoothies, and can be soaked chia seeds, dried goji berries, semi-blended dates, even raisins. This time of year, I prefer fresh raspberries, which are abundant, and so delicious paired with the muskiness of mango.

Raspberry Mango Smoothie
1 large serving

1 cup frozen mango chunks
1 fresh peach, pitted, skin on (bananas, apricots, or additional mango also works here)
1 cup almond milk, fresh orange juice, or water
juice of 1 lime
dash stevia or agave to taste
1 cup ice
generous handful of fresh raspberries

Blend everything except the raspberries until completely smooth, adjusting the sweetness as you like. Toss in raspberries, and briefly pulse until the berries are just broken up, but the individual seeds remain whole (the smoothie should still be peach-colored, not pink).

Drink, hunched over a computer at the office while typing furiously, or running after your twelve children, comforted by the idea that even in chaos, you are properly chewing your smoothies.

Tomorrow I head over to Colorado Vegfest to check out vegan favorites like Colleen Patrick Goudreau and Howard Lyman. Can't wait. Also, I'm still putting together a quick demo on cake decorating. I shot it weeks ago, but in the excitement of summer, haven't edited it yet. Soon. Until then, enjoy your smoothies!

Cake Love

2011-05-26T12:37:00.000-07:00

My first job was at Baskin Robbins. I started scooping ice cream there at 15, and by 16, I was decorating ice cream cakes and clown cones.

One afternoon, a woman rushed through the glass doors, frantic and heartsick. "Ayudame, por favor," she entreated, grasping me by the forearms, "You make cakes?"

I nodded, and she proceeded to tell me what had happened. My Spanish was pretty terrible at the time, but I put together this: on the way to a relative's wedding reception, the cake in her car, there had been an accident. The torta de boda had been ruined, smashed into the dashboard. And she had an hour to fix everything and get to the reception.

Before I could say no--I had never touched a wedding cake before!--the woman had returned to her car, and was bringing the cake through the doors. It was really bad: three tiers of monstrous white, a huge dent in the side, frosting smeared everywhere. The thing would have to be stripped completely and redone. I took it from her, grabbed an offset spatula, and went for it.

I don't know what happened that day. Whether by divine inspiration or sheer desperation, I made it work. 45 minutes of tension and buttercream later, I stepped back from the freshly decorated cake, and it looked flawless. On seeing it, the woman gasped and exclaimed that it was beautiful again. And that felt amazing.

When the woman offered to pay for it, I refused her money and told her it had been my pleasure. She was beside herself with gratitude. I was high, my veins coursing with adrenaline, and felt I should be the one thanking her.

And that was all it took. It was thrilling, like being part of some culinary SWAT team, there to save the day. This is dramatic, I know. But when we do things with passion, the otherwise outlandish comparisons seem apt.

It's a bit of those sentiments, of standing on the precipice of disaster at the idea that it could all go so wrong, and of making people really happy, that goes into every cake I make. It's what pressed me to start a wedding cake business during grad school, and to work as a pastry chef once I graduated.

In that time, I've made too many cakes to count (thousands, literally!), and here are some of my more formal favorites. The disclaimer is that not all of the cakes below are vegan--this is probably the only time I'll post something that isn't--but any of these could easily be made vegan. I apologize for the quality; most of these are scanned from photos.

And to atone for my years of non-vegan cake making, I've created the White Chocolate Rolled Fondant below. This can be used anywhere conventional fondant is called for, but it does take practice if you're not accustomed to working with it.

This simple cake is an example of how easy--and inexpensive--it can be to have a lovely cake. Tiers are frosted in buttercream, and the florist arranges flowers between them. If you have a friend who can bake, this is a great option--the florist does all the work! (Well, most of it.)

This cake needed to withstand the rigors of an 8-hour drive to Yosemite National Park, so I made it easily stackable and piped a sturdy design in royal icing to match the bride's dress. Rose petals were added on site.

I made this cake for a dear friend, who requested an exact replica of a cake she'd seen in a magazine. All the flowers are handcrafted from fondant, and their arrangement gives an effect that's both quirky and sophisticated.

Another cake for a dear friend, and over 500 other guests. It was so wonderful to capture the couple's joy on first seeing it!

This bride requested a cake with butterflies and a light, ethereal appearance. I accomplished this by creating butterflies with cutouts, and dusted with pearlescent mauve dust to match the bridesmaids' dresses.

My own wedding cake? I made it myself, staying up until 2:00 a.m. the night before the wedding to finish. It was crazy: five enormous tiers of fondant-covered pound cake, piped with elaborate designs and covered in over 200 handmade red roses. I wish I had a picture on hand, but you can see a few of the roses on the cake below.

For Dia de los Muertos, covered in fondant and joined by roses left over from my wedding cake.

The following year's cake, decorated in pale hues inspired by my century-old Victorian home. The colors are vegetable-based, and made from raspberries, turmeric, and spirulina.

My daughter's first birthday cake, made with orange-tinted White Chocolate Rolled Fondant and piped with buttercream reeds.

White Chocolate Rolled Fondant
about 2 pounds
This fondant has the subtle flavor of white chocolate, and can be used to cover a crumb-coated cake or to make flowers and other decorations. Using organic vegan powdered sugar lends the fondant a lovely ivory color.

Agar can be found as powder or flakes, and the former will give a much smoother result. Glucose can be found at cake supply shops, and you can order cocoa butter and vegetable glycerine from online confectioners (or just cheat and look for it in the beauty section of a natural foods store; be sure your cocoa butter is not processed with hexane).

.25 ounces agar powder
1/4 cup water
1/2 cup glucose
1 tablespoon vegetable glycerine
1 tablespoon cocoa butter
1 teaspoon vanilla extract
8 cups (2 pounds) powdered sugar

In a small saucepan over low heat, combine agar powder and water, stirring constantly, until well combined. Be sure the agar is completely dissolved: I sometimes whiz it in a high speed blender if there are any bits remaining. Set aside.

In a medium saucepan over low heat, or in the microwave, combine glucose, vegetable glycerine, and cocoa butter, stirring at intervals until melted. Remove from heat, and stir in vanilla. Add reserved agar mixture, and stir until well combined.

Place powdered sugar in the bowl of a food processor. With the blade running, slowly drizzle in the liquid mixture. Everything will come together, but you may have to stop periodically to scrape down any powdered sugar that clings to the sides. Alternatively, use a stand or handheld mixer to combine the ingredients. Process or beat until smooth.

Wrap the fondant in plastic wrap and allow it to cure for at least a day. Knead well before using; the fondant will be quite solid at first, and will soften on contact with warm hands. Use as desired.

This weekend, I hope to post a quick tutorial on how to build, frost, and decorate your own cakes for occasions. This has been long in coming, because juggling two children and a camera is a bit of a challenge! But I'm excited to give a peek into my new kitchen, and to show you something I enjoy doing so very much.

Fruit Cake

2011-05-16T09:54:00.000-07:00

"You're going to be a learner," I announced to my daughter this month, and proceeded to tell her about learning at home and beyond, about letters of the week and space exhibits at the museum.

She was excited, and, in true Tienzo form, raised her eyebrows and said, "Well, then I want to have a learning party."

So we planned a simple brunch with a few friends, and everyone wrote down the best things they'd learned, in a little book. I offered a simple, assemble-it-yourself menu of Chocolate Cinnamon Coffee Cake, Quick Scrambled Tofu, chipotle roasted sweet and russet potatoes, cashew cheese, guacamole, tortillas, and salad of greens, tomatoes, pepitas, and cilantro-lime dressing. We had mimosas and spicy hot chocolate to drink. It was all easy to put together, and after friends filled the dishwasher, there was virtually no mess.

I always serve generous plates of fruit at parties, and this time decided on a whim to make a big cake from the watermelon I'd planned to cut up.

To make the cake, simply cut the center portion of a watermelon into a thick disk. In my haste, I did this freehand, but you could draw guide lines to be sure the cuts are straight. Place the disk flat on a plate or platter, laying a paper towel underneath to catch any juices (they'll cause things to slide if left on the plate).

Cut the curved ends from the remaining sides of the watermelon; you'll have two more disks with sloping sides. Choose one disk to be larger (the second layer) and one to be smaller (the third). Cut the sides of one straight down, and trim around it until shaped like a round layer of cake. A template would be useful here as well. Repeat with remaining disk, making the layer smaller or larger than the second.

Stack second and third tiers onto the large watermelon disk, and decorate with whatever fruit you like. Butterfly wings made from sliced apples, or berries adhered to the sides with toothpicks in an interesting pattern would also be pretty (I was in a hurry, or I would've tried it!). For the top, I simply sliced the side of a mango, leaving the skin intact, and flipped it over.

G, helping make coffee cake. Seen here with her vegan Waldorf-style doll, made by her papa.

And today? She's asking, "When is my chicken party, mama? I want to have a chicken-theme party!"

Celebrating Five Years of Veganjoy!

2011-05-05T21:13:00.000-07:00

Z says yay for vegan babies!

Today, May 5, 2011, marks five years of veganjoy.

I want to thank all of you for following, reading, commenting, and sharing my recipes. Since this blog started, I've moved across the country and back again, eaten at more vegan restaurants than I can count, and written a cookbook. I've had two completely vegan pregnancies and begun raising two vegan children. I've made Sticky Toffee Puddings and Carrot Croquettes, Coconut Gelato and Kale Salad. Some years were more productive than others, but I'm really pleased to be here, celebrating five years with all of you.

And there's lots to celebrate this month.

My cookbook is back on Amazon, and will be available in major bookshops this September.

Check out my article on Santa Fe, New Mexico in this month's VegNews. I'm particularly glad to be a contributor following their commitment to use only vegan photography in the magazine.

To celebrate properly, this month will be Cake Month. I'll share some of my favorite cakes, give you a peek into my daughter's frog-themed birthday party, and show you how to build, frost, and decorate cakes for special occasions.

And my favorite thing: my Z (thriving exclusively on vegan breastmilk!) is six months old. He's sitting up, fervently trying to crawl, and absolutely in love with his big sister. Also, too interested in everything to sleep, so there's very little of that around here. But his deeply joyful spirit makes up for lack of rest, and his crazy hair keeps us laughing.

Auburn hair! Where did that come from?

Where do you get your protein?

2011-04-28T19:52:00.000-07:00

Protein is a hot topic when mentioning veganism, even more so since ex-vegans often cite protein deficiency as the reason they returned to eating animal products. While it often seems--based on their post-vegan diets--there was really a deficiency in bacon or vitamin cheese, protein is definitely worth thinking about. I've received a number of questions about this issue in the past month alone, so I thought I'd address it here.

The following is excerpted from Vegan for Lent: A Guide to 40 Days of Plant Based Eating:

A Protein Primer

“Where do you get your protein?” is usually the first thing you will hear on adopting a vegan diet.

This question comes from the idea that only certain foods have protein, and that we need large amounts of protein, presumably from animal products.

But the answer is really simple: “From food!”

First, all foods contain protein. Aside from sources like legumes, soy products, nuts, and seeds, protein is also found in fruits, vegetables, and whole grains. The World Health Organization recommends that healthy diets should contain between 5-8% of calories from protein. This is the amount found in human breast milk (required by the body at a time of rapid muscle and organ growth), and the amount contained in most fruits and vegetables. So, other protein sources aside, if you are a moderately active adult, the protein provided solely by fruits and vegetables would be sufficient to fulfill your body’s needs.

Second, muscle and organ tissue is not constructed from protein, but from the amino acids that result from protein being broken down by the body. These amino acids are the most effective source for building tissues, and consuming them directly enables the body to do so directly from the amino acids. Leafy greens are an excellent source of amino acids, as are fresh fruits and vegetables.

Further, protein deficiency in the United States is extremely rare. There is no medical term for protein deficiency, apart from those resulting from insufficient caloric intake. Most Americans actually consume too much protein, which has to be excreted through the kidneys, taxing the body. Eat enough calories, and you will get enough protein.

If you have an increased need for protein (pregnancy, competitive bodybuilding, etc.) or simply want more in your diet, add beans to your soups, seitan to your salads, and snack on nuts and seeds.

A note on “complete proteins”: The idea that most vegetarian proteins are “incomplete” and therefore must be combined with other proteins was popularized in Francis Moore Lappé’s 1971 book Diet for a Small Planet. It was
believed that since certain proteins did not contain all 19 amino acids, a complementary protein should be consumed at the same meal to create a “complete” protein (beans and rice, for example).

We now know that this is not necessary. The body will “hold on to” incomplete amino acid chains for several days until the chains are completed. This means that if you eat a number of foods over a period of several days, your amino acid profile will complete itself. New research also shows that this process may actually be better for the body than consuming already complete (animal) proteins. Unfortunately, the myth of protein combining is still perpetuated by some medical professionals and outdated textbooks. Don’t worry; a varied, plant-based diet will provide plenty of complete, high quality protein.

This article is for information purposes only. The author is not held responsible for the use or misuse of the information contained therein. This is not intended as medical advice. It is recommended that you consult the advice of your physician before embarking on diet changes or a fitness routine.

For more on protein and all things nutrition, check out the super informative site Choosing Raw, from vegan nutritionist Gena Hamshaw. Want to fine-tune your diet in personalized way? Schedule a consultation with vegan dietician Vesanto Melina, author of Becoming Vegan, Becoming Raw, and Raising Vegetarian Children.

Graham Crackers

2011-04-23T16:14:00.000-07:00

How about a little bit of this?

Topped with some of this?

With a little of this going on?

Mmmmm, that's right, baby (imagine it in Barry White's voice). I'm talking 'bout S'Mores. But not just any S'Mores...uh-uh. I'm talkin' 'bout crisp, bee-friendly graham cracker... mmmmm... topped with some vegan marshmallow, uh-huh... and then some, mmm, some dark, rich chocolate. Mmm hmm, I know what you like.

This is the part where, warmed up and seduced by his own voice, Barry breaks into song.

And so do I. Because, goodness. Vegan S'Mores.

If you can find vegan marshmallows (mine are from Chicago Soydairy), sandwich them, topped with good vegan chocolate, between two of these. But if you can't, the graham crackers are just as good slathered with peanut butter or dipped into a cup of cold soymilk.

Graham Crackers
2 dozen graham crackers
You can also press the dough, rolled to 1/8" thickness, into tart or tartlet pans for the perfect graham cracker crumb crust. Bake 25-30 minutes until deep golden brown, piercing any puffed up bits with a fork.

1 1/4 cups whole wheat pastry flour (3/4 cup whole wheat flour plus 1/2 cup all-purpose flour can also be used)
2 tablespoons wheat germ
½ cup (1 stick) vegan margarine
2 tablespoons agave nectar or brown rice syrup

In a medium bowl, whisk together the flour, wheat germ, and cinnamon. Set aside.

Beat together margarine and brown sugar in a large bowl with a handheld electric mixer until smooth, about 1 minute. Add agave nectar and beat again. Slowly add the flour mixture, beating on low speed, until well combined.

Form the dough into a rough disk and wrap in plastic. Chill for at least 20 minutes, and up to 3 days.

When ready to bake the dough, heat oven to 325°F.

To make shapes: roll out on a lightly floured surface to a 1/8" thickness, and cut out using a cookie cutter. Chill in the freezer for 10 minutes. Bake 16-20 minutes.

For rectangular cookies: roll out the dough a directed, and cut into 1”x 2” pieces. Separate into crackers, and chill in the freezer 10 minutes. Lightly mark with a fork, pressing the tines across the width of the cookie four times. Bake as directed for shaped cookies.

I use a Japanese cleaver to cut the cookies into straight, even rows.

Transfer to a wire rack to cool. The graham crackers will keep in an airtight container for up to a month.

If you'd like to experiment with using less fat (4-6 tablespoons, plus a dash of non-dairy milk), or an alternate fat (coconut or vegetable oil), please post your results in the comments. I suspect a lower-fat version would be just as delicious...

Vegan for Lent

2011-03-06T18:19:00.000-08:00

Introducing Vegan for Lent: A Guide to 40 Days of Plant Based Eating.

This e-book has everything you need to eat vegan for the Lenten season, including over 50 recipes, full menus for Sunday Feasts, ingredient guides, and daily scripture meditations.

Download and distribute it as you like; the guide is free and available to all. Just click here:

Special thanks to the amazing Ron Tienzo for his speedy and competent design skills. Imagine a tall Filipino hunched over a computer, doing page layout while wrangling a teething infant and letting a three-year-old smear him with food. This is my new standard for male hotness.

Thanks also to Art Heffron, for several beautiful food photographs featured in the guide.

If you're not up for eating vegan, but still want to shift your food habits, try the following to make a difference in your body and in our world:

Eat more fresh fruits and vegetables. Lots more. Focus on adding greens, smoothies, and fresh fruit, and there won't be as much room for less desirable stuff. Your body will feel amazing, and it's easy to do: have a salad with dinner, add a green smoothie to your afternoon snack, or take a bunch of ripe bananas along to work.

Eat less meat. Skip the unsustainable free-range and grass-fed options, and simply consume less. Cows are the largest contributor to Co2 emissions, and every animal raised for food uses water and creates pollution. If everyone on the planet decreased their meat consumption by even one third, we would conserve a staggering amount of resources. And in a world where people die of famine, saving land and water could mean saving lives.

Give up dairy. Want to clear your skin, simplify your digestion, and prevent ear infections in your children? Quit the milk, yogurt, and cheese (or replace them with vegan versions), and you'll see a dramatic improvement in your health. And if you care about animals, giving up dairy is probably the kindest thing you can do.

Updates!

2011-03-04T10:36:00.000-08:00

Like all good cooks, I have a few different things brewing. And like all good bakers, I want to share them.

First, I've been terribly slow to post, because I've been spending time over at one thousand less, ridding my life of earthly possessions. It's been really fun and fairly transformative losing a thousand things from my household, and it is addictive! I never thought minimalism would become a hobby (well, I might have had an idea), but there it is.

Next, Lent. You know, the time of year some of us quit chocolate, caffeine, media...

But traditionally, this 40-day period of fasting was observed by abstaining completely from animal products. Today, many Orthodox denominations continue this ancient practice. To encourage more of us to eat vegan for Lent, I've created a 40-day companion, Vegan for Lent. This guide is full of recipes, menu ideas, and lots more. It features restaurant suggestions specific to the Denver area, but can easily be used by anyone wishing to observe Lent in this way. Vegan for Lent will be available this Sunday, March 6. It's free. It's easy. Download and distribute it as you like.

Also, a quick cookbook update.

I'll post more details next week, but the short of it is that Cook, Eat, Thrive will be done this spring--with possible availability then--and in the larger bookshops this fall. In the meantime, I'll continue to post plenty of recipes from the book. If the project is delayed, you might as well have as many recipes as possible, right? I hope you enjoy them, and the book as a whole.

Hot Chocolate Pudding

2011-02-11T11:24:00.001-08:00

Do you love Valentine's Day? I do. Forget sappy boxes of chocolate, tired carnations, and couples' dinners: Valentine's is the perfect time to celebrate love of any sort. Take your pooch out for an extra walk. Invite friends over for supper. Call your mom.

Whatever you do, celebrate.

For a special dinner, check out this menu, which features Wild Rice and Mushroom Soup with Vermouth, Heartbeet Salad with Pumpernickel Croutons and Cashew Chévre, and Hazelnut Cherry Brownies with Port Glaze. Or make some Ganache, and invite friends over for a dipping party.

For even more chocolate, try my Hot Chocolate Pudding. This is the cool, creamy pudding you remember from childhood, punctuated with a sharp bite of heat. It's also quick and easy, leaving you plenty of time for other Valentine's pursuits...whatever they may be.

Hot Chocolate Pudding
4 servings

1/4 cup vegan sugar
1/4 cup cocoa powder
1/4 cup water
pinch sea salt
1/2 cup coconut milk
1/2 cup non-dairy milk (almond is nice here)
1 1/2 tablespoon cornstarch, completely dissolved in 1 1/2 tablespoon non-dairy milk
1 ounce good quality dark chocolate
1/2 teaspoon vanilla extract
generous pinch cayenne pepper

In a medium saucepan over low heat, combine sugar, cocoa powder, water, and sea salt, whisking constantly. Stir in coconut milk and 1/2 cup non-dairy milk. Bring to a boil, then remove from heat.

Whisk in cornstarch and non-dairy milk mixture, and return to heat. Cook until the mixture just begins to thicken, stirring slowly and constantly, then cook 1 minute more.

Remove from heat, and stir in dark chocolate, vanilla extract, and cayenne until smooth. Transfer to four small cups and chill until thoroughly cold. Serve.

What are you doing for Valentine's Day? I've whisked my Mr. (and the kids) away for a weekend in Santa Fe, New Mexico. It's my son's first time away, and has been a great adventure so far.

Wherever you find yourself, I wish you a day full of love!

Favorite Things

2011-01-09T12:00:00.000-08:00

Raindrops on roses and whiskers on kittens,
Dates and toothbrushes and no shampoo and books...

Hmm, perhaps it would sound better if Julie Andrews were singing it? For the past two years, I've posted an annual list of loves (see here and here), and I've been brimming with them for 2011 too! Here are my favorite things this year:

Note: Although I wish I could pull an Oprah and tell you to look under your seats for free products, I haven't received any compensation--financial or in the form of free products/samples--from any of the companies listed here.

Dates. Amir Hajj. Khadrawi. Peanut Butter. I have yet to find a variety of date I don't absolutely adore. I soak large Medjools for use in Date Syrup (recipe below), and always keep some on hand for quick energy. Inexpensive pitted Deglet Noors are great blended into smoothies. And caramel-rich Halawis are our family's favorite movie theater snack. I can't wait to place a huge order from The Date People--their dates are raw and veganically grown--or The Bautista Family, a family-owned and operated organic date farm.

Date syrup is my liquid sweetener of choice. It's the least processed, and can be used instead of agave nectar or simple syrup in recipes. The syrup can also be poured over pancakes or breakfast porridge, and its caramel flavor is an ideal pairing for ice cream.

Date Syrup
2 cups
Medjool dates are best here, for their high water content and ease in blending, but I often use smaller, drier Halawi dates with excellent results. For a dessert syrup, add a pinch of cardamom or cinnamon, 1/4 teaspoon orange zest, or a dash of rosewater. I keep the plain version on hand for adding to raw desserts, smoothies, and anywhere agave nectar is called for.

1 cup packed dates, pitted and halved
fresh water
1/2 teaspoon vanilla extract, or seeds scraped from 1/2" of vanilla bean (optional)

In a 2-cup measure, cover dates with water and allow to soak for at least 1 hour (firmer dates might require more soaking time). Do not drain. Fill with additional water up to the 2-cup mark, adding vanilla, if desired. Transfer to a blender, and process until completely smooth, scraping down the sides as necessary. Pour into a glass jar and cover tightly. It will appear frothy at first, but settles on sitting.

The date syrup will keep, refrigerated, for up to a month.

My Radius Toothbrush. I'm a bit of an oral hygiene aficionado, and what better way to slough off all those holiday sweets than with the perfect toothbrush? I've tried lots of them, and finally settled on the Source Replaceable Head. With handles made from recycled flax, US treasury bills, or wood (mine is the latter), most of the toothbrush lasts for ages. The replacement brushes are shaped just right, and actually make brushing a pleasure. They also work fantastically with my favorite "toothpastes": a bit of baking soda or a drop of Dr. Bronner's Peppermint Castile Soap.

Coconut Water. I'll never forget the first time I had a young coconut. I was traveling in India, and stopped at a roadside stand piled high with the green beauties. A vendor hacked off the top, inserted a straw, and the cooling liquid was bliss in the heavy heat. Many go to India in search of a guru, and it would've been difficult to find something I was more devoted to!

Coconut water is excellent for getting you through an ultramarathon, a day of skiing, or, in my case, fourteen hours of unmedicated posterior labor. I drank 12 ounces of this every hour during my son's birth, and I believe nothing else provides quicker, more effective hydration.

Opening your own young coconut is freshest, but good canned varieties abound. My favorite is Amy and Brian, but try a few to see what you prefer. Look for brands that contain no added sweeteners or chemicals.

Skipping the shampoo. I haven't used shampoo in years, and my hair has never looked better. Eliminating (or reducing) shampoo usage saves time, saves resources, and lowers the amount of waste you generate. I just condition once a week, do a scalp massage every day or so, and my hair is long, strong, and healthy. Simple. And simplicity is an easy favorite.

The World Peace Diet by Will Tuttle. When a friend of the author pressed this book into my hands and implored me to read it, it went into the bookcase and did not emerge for several years. I was already a vegan, and it sounded too airy-fairy-new-age-hippie to be a really compelling read. But I was so wrong. Tuttle's book is clear and smart, and lays out a new sort of vegan apologetic. Whether you're already vegan and want to reinforce your reasons for being so, or an omnivore who doesn't resist a practical, thoughtful challenge, I highly recommend this book.

And finally, vegan children. Okay, so this is a bit of a cheat; I have two of them.

My daughter has been vegan since conception. At three years old, she is a healthy and intensely thoughtful, compassionate child. Her father and I had experienced all kinds of childhood maladies--chronic ear infections, frequent flus and colds, even pneumonia--so we didn't know what to expect with our kids. But our daughter has been sick only twice in her lifetime (once with swine flu, which resolved itself in three days, once with two days of sniffles), which I'm very grateful for. She knows what's vegan and what isn't, and why: "We don't eat animals, because animals are our friends," and "Cow milk is for baby cows, so we don't take it away from them." We sponsor a goat at nearby Peaceful Prairie Sanctuary, and I can't wait to introduce her to all of the amazing animals there so she can understand our choices even better.

My son was born after a high-raw vegan pregnancy, and grew 3 inches in the first two months of his life, exclusively on vegan breastmilk. He is incredibly healthy and active, weirdly strong, and probably the most joyful baby I've ever met.

Choosing to raise my children vegan is one of the best decisions I have ever made. Plenty of doctors and medical organizations agree that a vegan diet is healthy for all stages of life, and it's true. Our family is thriving on it! For more inspiration and examples of vibrant vegan kids, check out these real vegan children.

Those are my favorites as we begin 2011. What are you in love with this year?

Cinnamon Rolls

2010-12-25T11:41:00.000-08:00

If your holidays are anything like mine, you are now juggling seven people and two cats in not half as many rooms, carrying a newborn while making Christmas dinner, shaking your head at the now-silly notion that giving family outings and charitable donations as gifts would somehow make things easier, and wondering why didn't we just go to Vegas as planned? They clean up after you!

This, after hearing your three year old announce, "Mama, I'm all done sleeping," at eleven o'clock the night prior. And she was.

If this sounds too familiar, you will welcome the simple pleasure of making cinnamon rolls for breakfast. Start the night before, and bake on rising. Your home will be filled with the aromas of comfort and joy. And like every good gift, the giving is the very best part.

Cinnamon Rolls
16 large rolls
This recipe has absurd amounts of everything, from margarine to cinnamon. Trust it, and you’ll be rewarded with pastries that taste exactly like the ones from Cinnabon. The dough also doubles as the most buttery, decadent dinner rolls.

For the Dough:
1/3 cup water, at room temperature
1-1/4 ounce package yeast
1 cup non-dairy milk
½ cup sweet potato puree, or cooked mashed sweet potato
1/2 cup (1 stick) vegan margarine, melted and cooled slightly
1 teaspoon vanilla
4 1/4 cups all-purpose flour
1/2 cup vegan sugar
3 tablespoons vital wheat gluten
¼ teaspoon sea salt

For the Filling:
1/2 cup vegan margarine, at room temperature
1 cup brown sugar
4 tablespoons cinnamon

For the Icing:
4 ounces non-dairy cream cheese or Chévre
1/2 cup (1 stick) vegan margarine
2 1/2 cups powdered sugar
1/2 teaspoon lemon zest

Generously grease one 14” round or 2 9”x9” square or 2 9” round baking pans, and set aside.

Make the Dough: Combine the water, yeast, and a small pinch of sugar to proof the yeast (see page 56); after 2-5 minutes it should appear slightly foamy. Add non-dairy milk, sweet potato, margarine, and vanilla in that order, stirring well to combine. Set aside.

Place the flour, sugar, wheat gluten, and sea salt in the bowl of a food processor. On the dough setting, pulse dry ingredients several times. With the processor running, slowly pour the liquid mixture into the feed tube. Pulse until the dough clumps together and just begins to clean the sides of the processor. Allow to rest 2 minutes for the gluten to relax and the dough to absorb its moisture. Continue processing until the dough is sticky and shiny, but not too warm, as this can kill the yeast and prevent rising. Alternately, use a handheld mixer to combine the liquid ingredients with the dry. Once it gets unwieldy and stiff, turn it out and knead by hand for 4-6 minutes. The dough will be sticky and a bit difficult to manage; resist the temptation to add extra flour.

Place dough in a large oiled bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap, and allow to double in size (this will take 1-3 hours, depending on temperature, altitude, and so on).

Punch the dough down, and gather the risen edges into the punched center; you’ll have a ball with an indentation in the center. Allow it to rest for several minutes, and get on with the assembly.

Make the Icing: With a handheld mixer, beat the non-dairy cream cheese or Chévre and margarine until smooth. Gradually add the powdered sugar, and continue beating for 10-12 minutes. Stir in lemon zest. The icing can be made several days in advance and refrigerated.

To Assemble: On a lightly floured surface, roll the dough into a 15" x 24" rectangle, with the long side facing you. If the dough shrinks, let it rest for 3-5 minutes; this will allow the gluten to relax. Spread with softened margarine, keeping a clean 1" border at the edge closest to you. Let the dough relax again while you prepare the rest of the filling.

In a medium bowl, combine brown sugar and cinnamon. Scatter this mixture evenly over the dough, keeping the 1" edge clean. Using your hands or a rolling pin, gently press the sugar mixture into the margarine.

Beginning at the end farthest from you, tightly roll toward yourself, lifting and stretching as you go. Start at one side, and roll to the other, then back again. You should end up with a 24" long log of dough.

Get some dental floss (any flavor will do). Slide it under the log about 1 ½”, then pull the ends together to create neat edges. Repeat at 1 ½” intervals. You should have 16 rolls.

Place the rolls 1" apart in prepared pans. Cover with a clean kitchen towel, and allow to double in size, about 1 hour. At this point, the rolls can be covered loosely in plastic and refrigerated overnight.

Bake in a 350ºF oven for 15-20 minutes (5 more if refrigerated), until cinnamon rolls are lightly browned and still soft. Allow to cool 5-10 minutes, then slather with icing while warm.

Serve right away. The rolls will be gooey and dripping with liquified cinnamon, just as they should be.

Wishing you the happiest of days this season, and above all, peace, peace, peace.

Harvest Pumpkin Stew

2010-11-14T18:31:00.000-08:00

When vegans celebrate holidays, the table is often crowded with Tofurkeys and Field Roasts and other things that try very hard to sound like meat. But if your guests are omnivores, or you'd simply prefer to feature seasonal, richly-flavored vegetables, this is just the thing to serve. It's perfect for even the most formal Autumn gatherings. And who doesn't like sitting down to their own miniature pumpkin, filled to the brim with hearty stew and topped with biscuit dough?

These buttermilk biscuits are also indispensable for dunking into gravy or spreading with strawberry jam, but if you don't want to fuss with them, store-bought puff pastry of pie crust is also suitable here; just drape it over the top of each pumpkin. For a giant pumpkin worthy of a holiday celebration (particularly if you don’t know how many guests to expect), substitute one large pumpkin for the miniature versions. Prepare the large pumpkin as you would the small ones. Ladle in the finished stew, cover the top with biscuit dough, and bake as directed.

Harvest Pumpkin Stew
6 stew-filled pumpkins
The recipe sounds fairly involved, but all of the elements can be prepared up to 2 days in advance, and refrigerated until ready to assemble. It’s also got loads of ingredients, so if you don’t have peas or hate oregano, it’ll be fine without.

For the stew:
1 pound yams or sweet potatoes, peeled and cut into 1” pieces
1 pound autumn squash (pumpkin, butternut, or delicata are good) peeled and cut into 1” pieces
1 ½ pounds red or russet potatoes, peeled and cut into 1” pieces
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon ground black pepper
4 cloves garlic, minced
3 ribs celery, leaves included, sliced
2 carrots, sliced
1 onion, diced
8 ounces mushrooms, sliced
¼ cup flour
5 cups salt-free vegetable stock or water
1 can (15 ounces) Canneloni or great Northern beans, drained and rinsed, or 1 ½ cups cooked
1 cup fresh or frozen peas
fresh corn cut from 2 cobs, or 1 ½ cups frozen corn
½ teaspoon dried thyme, or 1 teaspoon fresh
½ teaspoon dried sage, or 1 teaspoon fresh
½ teaspoon oregano, or 1 teaspoon fresh
½ teaspoon rosemary, or 1 teaspoon fresh
¼ cup fresh parsley, roughly chopped

For the pumpkins:
6 small pumpkins (about 2 pounds each; pie pumpkins are ideal)
about 3 tablespoons olive oil
2 tablespoons sea or kosher salt
1 teaspoon ground black pepper

One recipe Buttermilk Biscuits (below)

Make the stew: Directly on a baking sheet or roasting pan, toss together the sweet and red potatoes, squash, 2 tablespoons of the olive oil, and ½ teaspoon each sea salt and pepper. Roast at 350F until tender, about 1 hour, stirring occasionally. Set aside. (If your oven is large enough or you’re halving the recipe, the pumpkins can be baked alongside.)

In a large stockpot over medium heat, combine the remaining 2 tablespoons olive oil, 1 ½ teaspoons sea salt, ½ teaspoon pepper, garlic, celery, carrots, onion, and mushrooms. Cook, stirring constantly, until the vegetables are tender and the onions go translucent, 6-8 minutes. Add the flour, and stir for 2 minutes; the vegetables should be well-coated and will appear mushy.

Pour in one cup of the stock or water, and mix thoroughly, dislodging any bits stuck to the bottom of the pot. Add remaining stock, beans, peas, corn, thyme, sage, oregano, and rosemary, and cook 15-20 minutes, stirring occasionally. The stew should be bubbling away and slightly thickened. Season with additional salt (another teaspoon or so--you might want even more than this) and pepper to taste, and stir in the parsley. Use immediately, or cover and refrigerate for up to 2 days.

Prepare the pumpkins: Heat oven to 350°F. Generously oil a large baking sheet (or 2), and set aside.

Using the tip of a good serrated knife, draw a circle around the top of a pumpkin as a guide. Cut out a 6” diameter hole in the tops of the pumpkins. Scoop out the seeds, and thoroughly scrape out the stringy pulp with a largish spoon, careful not to pierce through the skin. Repeat with remaining pumpkins. Rub the insides of the pumpkins with olive oil, and season with salt and pepper. If you like, toss the seeds with olive oil, balsamic vinegar, and sea salt, and roast.

Bake pumpkins, with tops alongside, on prepared baking sheet, 20 minutes. Transfer the tops to a wire rack, flip the pumpkins, and bake upside-down for another 20 minutes. The pumpkins should be fairly soft, but not collapsing. Set aside until ready to assemble.

To assemble: Heat oven to 425°F. If the parts were made ahead and refrigerated, bring everything to room temperature. Place pumpkins on a large baking sheet, reserving tops for garnish.

Return the stockpot of stew to low heat, and bring to a simmer. Evenly ladle the stew into each pumpkin.

Divide biscuit dough into six equal pieces. Roll each into a ball, and pat into a 3/4" thick round. Place a round over each serving of stew.

Bake 15-20 minutes, until the biscuits have puffed and turned golden. The tops should be crisp, while the biscuit underneath has a sort of dumpling quality. Carefully remove to shallow plates. Lean a lid against each pumpkin, and serve immediately.

Buttermilk Biscuits
The key to light, fluffy biscuits and scones is to work the dough as little as you can manage, preventing the development of gluten. The more the dough is handled, the tougher it will become, so use a light hand. It’s also important to keep the ingredients as cold as possible, which I do using the freezer method below.

¾ cup non-dairy milk
1 tablespoon apple cider vinegar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon sea salt
3 tablespoons very cold vegan margarine, cut into small pieces
3 tablespoons cold non-hydrogenated shortening, cut into small pieces

Heat oven to 450°F. Have a large, ungreased baking sheet ready.

Combine non-dairy milk and vinegar, and set aside while you get on with the dough.

In a large bowl, whisk together flour, baking powder, baking soda, and sea salt. Place in the freezer while you measure the shortening. Using a pastry cutter or fork, cut in the margarine and shortening until it the texture resembles something between peas and bread crumbs. Return to the freezer for several minutes, or up to 30.

Pour the liquid in, and—using a light hand—briefly agitate the mixture until everything is almost moistened. Scrape the sides of the bowl with a flexible spatula, folding it together until nearly all loose flour is part of the dough. If making the dough in advance, form into ½” high disk, wrap in plastic, and refrigerate for up to 2 days.

The Best of Autumn

2010-11-08T09:22:00.000-08:00

If you're sulking in pre-winter doldrums, perhaps some culinary inspiration will wake up your love of autumn. Here's what I've been thinking of lately.

Because it bears repeating, Pumpkin Scones. Have I mentioned how delicious they are made with coconut oil, rolled into doughnut hole-sized balls, and dunked in glaze? Oh, they are. Delicious. We had them Halloween night, and it made me lament the razor-blades-in-apples scare of the 1980's that still prevents people from handing out homemade treats. Because really, the neighborhood kids would go wild over these.

For more sweet things, Sweet Potato Maple Scones, and super easy Harvest Apple Punch.

If you want raw, try a Pumpkin Cheesecake, Raw Apple Tart, or Almond Shortbread (add a few dashes of cinnamon and ginger for warmth).

And for comforting savory dishes, put together a Pecan Sage Loaf (also raw), Greens au Gratin, Sweet Potato Curry, or the recently posted Sage Ricotta Gnocchi. Also look out for the Harvest Pumpkin Stew I'll be posting this week, the perfect alternative to faux meat holiday dishes.

What have you been enjoying this season? And what's on your to-make list?

Sage Ricotta Gnocchi

2010-10-28T21:42:00.000-07:00

Nearly 10 years ago, Judy Rodgers of Zuni Café popularized the idea of gnocchi made with ricotta cheese instead of potatoes. This version uses a tofu ricotta mixture, which yields light, tender gnocchi which hold together without fail. Having tried both, I can honestly say the vegan version is comparably good (if not better!) than its dairy counterpart.

I'm so pleased to share it as a comforting, seasonal meal, and hope it will become a regular in your home, as it has in mine. Vary the herbs, skip the squash and toss with tomato sauce or pesto, top with sauteed vegetables...whatever you like.

The gnocchi and squash can also be made in advance: Simply freeze the uncooked dumplings in a single layer on a parchment-lined baking sheet, then transfer to a freezer-safe plastic bag. To prepare, boil as directed straight from the freezer. Follow the directions below for cooking: wait for the gnocchi to float—this may take an additional 2 or so minutes—then cook 1 minute more. Continue as directed.

Sage Ricotta Gnocchi with Spicy Squash Mash
4 entrée servings

For the Gnocchi:
16 ounces extra firm tofu
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic
1 teaspoon sea salt
1 tablespoon nutritional yeast
2 teaspoons extra virgin olive oil
½ cup all-purpose flour
2 tablespoons finely chopped fresh sage leaves (about ¼ cup whole leaves)
additional flour, for dredging

For the Mash:
2 pounds hard winter squash (butternut, delicata, and kobocha are good choices)
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
¾ teaspoon sea salt
¼ teaspoon ground black pepper
½ teaspoon crushed red pepper flakes

To Serve:
1 tablespoon extra virgin olive oil
Fresh sage leaves
Ground black pepper

Make the gnocchi: in a food processor, combine tofu, fresh lemon juice, zest, garlic, sea salt, nutritional yeast, and oil until fairly smooth. Transfer to a medium bowl and fold in flour and sage. Cover the dough, and chill for at least 2 hours or overnight.

When ready to shape the dough, line a baking sheet with waxed paper, or dust liberally with flour. Set aside. Pinch off thumb-sized bits of ricotta dough, and gently roll into a ball between the palms. Using your thumb and forefinger, roll the dumpling over the tines of a fork, pressing to make an indentation, then allowing it to drop onto the prepared baking sheet below. Flick it gently to turn and coat with a bit more flour. Repeat with remaining dough; you’ll have 40-50 gnocchi. Transfer baking sheet to the refrigerator and chill for at least an hour and up to a day.

Make the mash: Heat oven to 400ºF. Halve squash, and scoop seeds from the center; reserve for garnish. Cut squash into several pieces, and toss with 1 tablespoon oil, ½ teaspoon sea salt, and black pepper. Place cut side up on a baking sheet, and bake 40-45 minutes, turning several times for even roasting. Allow to rest until cool enough to handle, then scrape flesh into a medium bowl. Set aside. Reduce oven to 350°F to roast squash seeds.

Meanwhile, rinse seeds and pat dry. Toss with a generous pinch of sea salt and a few drops of olive oil to coat. Roast in the 350°F oven until lightly golden, 12-15 minutes. Set aside.

Bring a very large pot of salted water to a boil. Your water should be quite salty, like the ocean. Have the gnocchi at hand, along with a colander in which to drain it. Leave it all to wait for a moment while you finish the squash.

Heat remaining tablespoon oil in a medium saucepan over medium heat, and sauté garlic for 1 minute. Add reserved squash, remaining ¼ teaspoon sea salt, and red pepper flakes. Cook, mashing with the back of a spoon, until most of the liquid has evaporated and the squash has the consistency of thick mashed potatoes. Remove from heat, and cover until ready to serve. The mash can be prepared up to a day in advance and reheated over low heat before serving.

To cook the gnocchi, gently drop the dumplings into the boiling pot. Cook until they begin to float, 3-5 minutes, then cook for one minute more. Drain, and leave in the strainer while you get on with assembling the dish.

To serve:
Heat 1 tablespoon olive oil in a large skillet. Toss in whole sage leaves and cook until crisp, about 2 minutes. Remove with a slotted spoon and set aside on a paper towel lined plate. Add drained gnocchi to the skillet and gently toss to coat with oil.

Divide gnocchi evenly among 4 plates. Place a large dollop of mashed squash over each portion, and top with fried sage and toasted squash seeds. Serve immediately.

Introducing...

2010-10-23T10:14:00.000-07:00

Z, born in water October 17th, into his Papa's hands.

We're all enjoying him in these early, wonderful days. I'll get back to posting in a bit!

Tomato Coconut Curry

2010-10-07T15:31:00.000-07:00

Here are some numbers for you:

5 gallons vegan spaghetti sauce
40 servings Tomato Coconut Curry
45 servings Posole Verde
2 dozen raw cacao brownies
4 cups crumble for Orange Rosemary Salads
1 pint Agave Mustard Poppyseed Dressing
1 pound kale chips (made from Simple Kale Salad)
2 pounds raw flax crackers

These are the things I've prepared and frozen or tucked away for after this baby arrives. It's a lot of food, yes. But in times like this--whether you've just had a baby, or are facing surgery, or working nonstop on a Master's thesis--cooking is the last thing you want to do.

Instead of facing piles of empty takeout containers (which is really a depressing image, isn't it?), or settling for packaged convenience foods, try making things from scratch in advance. A few evenings of prep, and you'll be rewarded with a freezer and pantry full of healthy, cost effective comfort.

Today's soup comes together so quickly, and pairs wonderfully with everything from salads to grilled cashew cheese sandwiches. I multiplied the amount listed below by ten for post-baby meals, but don't worry; it's perfectly good if you only stir together a single recipe.

Tomato Coconut Curry
4 servings
If you have leftover cooked vegetables like broccoli or carrots, chop finely and add with the tomatoes.

Fire roasted tomatoes are excellent here. Be sure to purchase crushed, rather than ground or diced, as this alters flavor and texture significantly.

1 teaspoon olive oil
½ medium onion, diced
2 cloves garlic, minced
1 can (28 ounces) crushed tomatoes, roasted if available
1 cup water
½ cup coconut milk
½ teaspoon curry powder
½ teaspoon sugar
½ teaspoon sea salt
dash cayenne

In a medium saucepan over medium heat, combine olive oil, onion, and garlic. Cook, stirring constantly, until soft and translucent, 5-7 minutes. Add remaining ingredients and simmer 15 minutes, stirring occasionally.

Serve hot. The soup can be made several days ahead and easily reheated.

To freeze for longer storage, I simply allow the soup to cool, then transfer to 1-gallon freezer bags. Glass jars (leave a little room at the top) are also excellent vessels for this.

Eating for Pregnancy

2010-10-01T10:30:00.000-07:00

Me, eight months pregnant. One of several gratuitous belly shots because I haven't got any decent food ones today. Photo by Art Heffron.

I'm nearing the end of this pregnancy, and having such an easy time of it. I don't know if it's some odd blessing, or good nutrition, or being too preoccupied by another child to notice anything else, but I'm very grateful this has been my experience.

Good nutrition has certainly been part of it. While I'll happily eat the occasional pancake or portabella burger, this pregnancy has been very high raw since around the halfway point. Most days I eat lots, and have no trouble getting enough calories or nutrients. Here's an example of what I might have over the course of a day:

Smoothie: 2 cups pineapple, 2 cups strawberries, and the insides of 4 oranges
6-8 cups Simple Kale Salad (see below)
2 servings Vanilla Almond Smoothie (see below)
10-12 cups Orange Rosemary Salad
Larabar (or other raw bar), a few pieces of licorice, or some chocolate
1/4 of a large watermelon, sprinkled with sea salt

I might also have some DHA flax oil, a raw prenatal vitamin, or a vegan probiotic. To stay hydrated, I drink plenty of pregnancy tea, chia seeds with fresh orange juice, or water with lime and mint.

Some other things I've been enjoying lately:

Simple Kale Salad. When I first started massaging this salad together, I'd eat two pounds of it in one sitting. My ridiculous consumption of greens has waned a bit, but the salad is still in heavy rotation. One of the most interesting things about this pregnancy has been listening to my body's cues and discovering that I'm genuinely eating what my body needs. Some vegetarians crave protein and translate it as "steak," but it's exciting to crave protein and immediately think "greens," which are a more available source of protein-building amino acids anyway.

Simple Kale Salad
10-12 cups
The salad can also be made into crunchy, cheesy kale chips: simply cut kale into 2" x 2" pieces, massage everything together as directed, and dehydrate (or dry in an oven on low heat) until very crisp. Store in an airtight container.

2 large bunches kale (about 1 pound)
juice of 1 lemon
1 1/2 tablespoons raw apple cider vinegar
1 1/2-2 teaspoons sea salt
1 tablespoon olive oil
1/4 cup nutritional yeast

Thoroughly rinse kale leaves, and trim the stems, if you like (I prefer to keep them intact). Chop roughly into 1" pieces, and transfer to the largest bowl you have. Add lemon juice, vinegar, and sea salt, and massage well with clean hands. Add olive oil and nutritional yeast, and massage again. The salad will take on a slightly creamy cast; keep massaging until it feels silky in your hands.

The salad can be eaten right away, but for best results, allow to sit, at room temperature, for at least 20 minutes before serving. Eat as it is, or add to wraps, mound it on raw crackers, or use as part of composed salads. The kale keeps excellently for several days, refrigerated.

And for a different sort of kale salad full of avocado and Asian-inspired flavors, try this one.

Juices. I've always preferred green smoothies to green juices, but I'm really enjoying lighter, sweeter juices made in my Green Star juicer these days. My favorite blend is pineapple, carrot, cucumber, celery, apple, lime, and cilantro, sometimes with a bit of jalapeno tossed in.

Substantial smoothies. I find myself wanting lots of fat lately, and instead of digging into a bag of potato chips (which isn't necessarily a bad thing; I just want my food to pack the biggest nutritional punch possible), I blend up a heavy and satisfying smoothie. This one has been a favorite for the past few weeks.

Vanilla Almond Smoothie
2 servings
If you have a high speed blender, toss in the whole 1" section of vanilla bean, pod and all; the machine will blend it perfectly, and the exterior adds even more vanilla flavor.

Using fresh young coconut water in place of the water makes this beyond delicious.

2 frozen bananas
8 Halawi dates, pitted, or 6 Medjools
2 heaping tablespoons almond butter (toasted or raw)
2 cups water or young coconut water (not coconut milk)
seeds scraped from 1" of vanilla bean, or 1" of vanilla bean
2-3 cups ice

Blend everything until completely smooth. Drink right away.

And finally, simple, heavy foods. Step aside, sauerkraut, tangy fruit, and assertive salads; I want comforting stuff, like bananas, root vegetables, avocadoes, and coconut. Part of it is the changing season, when heavier foods ground the body, and extra fats compensate for the weather's drying effects on skin and hair. It's also convenient as a woman nears labor, when knowing exactly what you want keeps things simple...so you can tackle that 200-item To Do list.

This pregnancy has been great: plenty of energy, my body feels great, and I've stayed active with swimming and yoga. I've had none of the usual maladies that pregnant women experience, like swelling, back pain, or heartburn. And all that energy is being put to good use; I'm renovating several rooms in my house, finalizing the details of my cookbook, and running around relishing the last bits of my daughter's only-childness.

I'm also getting ready for all the usual baby stuff: birth, breastfeeding, ECing/cloth diapering, baby wearing, and seeing a sweet baby doze next to me. It's going to be an adventure, and I can't wait...well, maybe until I can check a few more things off that list.

What's On Your Cupcake? Veganism and the Problem with Palm Oil.

2010-09-17T14:27:00.000-07:00

"What if a monkey made you a sandwich? Would you eat it then?"

This always makes me laugh, but it's a similar question I'm asking today: "What if primates and other animals were routinely displaced, even killed, for your cupcake. Would you eat it then?"

Reader Shell recently wrote: I have been reading bad (really bad) things about palm oil not being vegan-friendly (has to do with the harvesting and the wipeout of the habitat of many animals). Have you heard of this? I usually use Earth Balance margarine for so many things, including baking, but it has palm fruit oil! Can you recommend a margarine and shortening?

As I read her question, I realized that no, I couldn't recommend products I felt really comfortable with. And further, I knew about the habitat destruction caused by palm oil, and continued to ignore it.

Palm oil is derived from the oil palm tree, which has been grown in West Africa for hundreds of years, and became widely used in Southeast Asia in the 1960's. It comes in two forms: palm kernel oil, which is extracted from the seed, and palm fruit oil, which comes from the surrounding fruit (the palm is structured similarly to an avocado). In its natural state, palm oil has a reddish cast, due to its high beta carotene content, but most palm oil we buy is bleached and colorless. Prized for its texture, the oil is frequently used in vegan shortenings, margarines, and baked goods. If you buy any vegan margarine or non-hydrogenated shortening, vegan dessert with frosting, or commercial vegan cheese, you're probably consuming it.

But that's not the end of it. Palm oil plantations are notorious for habitat destruction, particularly in areas which support many times more species than North American forests. Numerous species, most notably orangutans, are affected by the deforestation that makes these plantations possible. And palm oil is widely used for biodiesel, which isn't necessarily so green after all. Groups like the Roundtable on Sustainable Palm Oil, are working to create guidelines for an otherwise fairly unregulated industry, but "sustainable" is often difficult to define, and doesn't always include standards of care for animals. For more details on the issue, including some excellent links, read this article from loveallbeings.org.

No disrespect to the many cupcake hipsters out there (I count myself among them!), but this is an issue vegans can't overlook. I first heard about it several years ago, when faced with a table of activists discussing the problems with palm oil. "Well, I'm vegan," I told them, "so, you know, the damage I do to animals and the environment is pretty minimal." They patted me on the back for a good decision, and my conscience was pacified. For a while.

But my argument--that I wasn't doing any direct harm--was weak. As vegans, or as generally conscious people, we're always moving toward a life that is more compassionate, more true, and more liberating (for all). It's nice to believe we've arrived at the crux of right living, but there's always room for growth. Even if our diets are stellar, we can always rely less on animal products (like those involved in ground and air transport), make better vegan food, and stand up to things like sexism, racism, and speciesism, which are all so connected.

In response to Shell's question, I contacted several companies which use palm oil in their popular vegan products, asking something like the following:

I really enjoy [your product], and have become more interested in the use of palm oil in vegan foods. In many cases, it sounds like forests are cleared to facilitate palm growth, which often results in the displacement or death of primates, elephants, and bird species. As a vegan--who often uses palm oil products--this poses an ethical issue. I wonder if you would comment on this, and on any practices [your company] has to prevent deforestation and habitat loss. Thank you!

Here are the responses I received:

From Jungle, makers of Jungle Organic Non-hydrogenated Shortening:

Hi Joy,

Thank you for your interest in our Jungle products and for taking the time to write. Your questions are very important to us and I will certainly help as best I can.

Rest assured all of our products are fair trade certified. The forests from which we get our oil from are sustainable and diverse, we do not support plantation grown oils. This would include protecting animal species and plant diversity in the forests.

I hope you find this information useful. Please let me know if there is anything else I can do for you.

Best regards,
Bethany Medieros
Note: Jungle Shortening is made from a mixture of organic palm and sunflower oils. All of Jungle's other palm oil products are sourced from West Africa, where palm oil has been harvested small-scale for generations. Although not noted specifically above, their shortening is also sourced from West Africa.

From Spectrum Organics, which is owned by Hain Celestial, makers of Spectrum Organic All Vegetable Shortening:

Dear Ms. Tienzo,
Thank you for taking the time to contact us regarding our Spectrum Product. We strive to maintain the highest quality products and appreciate your patronage. The Hain Celestial Group, Inc., a leading natural and organic food and personal care products company, is committed to protecting the environment and reducing our environmental footprint. There is considerable and growing awareness that some products derived from oil palms come at a significant cost to the global environment. Of primary concern is the tropical deforestation associated with increasing palm production in certain countries such as Indonesia and Malaysia. Deforestation is thought to contribute heavily to global climate change, destruction of endangered species’ habitats and the displacement of indigenous and local communities.

Given the complex nature of the palm market, sustainable initiatives are most effective when undertaken at the international level and all participants in the supply chain practice environmental conservation and sound land management through sustainable planting, harvesting and processing systems in a manner that is sustainable for economic, social, and environmental viability. Hain Celestial palm oil suppliers are affiliated with globally recognized environmental programs such as the Roundtable on Sustainable Palm Oil (RSPO), ProForest and the International Federation of Organic Agriculture Movements (IFOAM).

Palm oils and/or palm derived products used and marketed by various Hain Celestial brands are obtained from sources that support organic and/or sustainable palm practices, which protect natural forests and wildlife. For example, Spectrum Naturals® products come from organic oil palms grown in Colombia on lands that were previously used for agricultural purposes (cattle, rice, bananas, etc.). As we acquire new brands and businesses, we thoroughly review all new suppliers to ensure compliance to our stringent standards.

Hain Celestial supports concern for the environment and will continue to work toward having all our palm oil suppliers participate in globally-recognized or other independent certification environmental programs. As a leading manufacturer, marketer and seller of natural and organic food and personal care products, Hain Celestial will continue to increase our efforts to minimize the environmental impact of all of our products.
Thank you for your continued support. If we can be of further assistance, please feel free to contact us at 1-800-434-4246, Monday through Friday from 7AM - 5PM Mountain Time.
Sincerely,

George
Consumer Relations Representative

From Tropical Traditions, which sources their palm oil from Africa (where palm oil has been traditionally grown for generations in a sustainable manner) and South America (where the trees are grown in areas previously used for cattle grazing or banana crops). The palm oil used in their shortening is from South America:

Hi Joy,

Thank you for contacting Tropical Traditions! Palm oil comes from a tropical palm tree (elaeis guineensis - NOT the same as coconut palm trees), which is native to the tropical areas of Africa, where it grows wild. It is a traditional oil used for more than 5000 years in African countries, where small-scale family farms flourish. The palm oil palm was introduced to South East Asia in the early 1900s, and Malaysia is now the world leader in exports of palm oil (Tropical Traditions does NOT source palm oil from there.) Being an introduced crop to Asia, they are mainly harvested from large plantations. Tropical Traditions Virgin Palm Oil comes from West Africa, NOT South East Asia. Our Virgin Palm Oil is produced by small-scale family producers in Africa that are certified organic. When you purchase Tropical Traditions Virgin Palm Oil, you are supporting small scale family producers in Africa, and NOT large corporate plantations in South East Asia. You may read more about the history of palm oil here: http://www.tropicaltraditions.com/history_of_palm_oil.htm

I hope this has been helpful. If you have additional questions, please reply to this email or contact us at our toll free # 1-866-311-2626 ext. 2 and a representative will be happy to assist you. If we’re busy helping other customers, please leave a voice message with your name, phone number and a convenient time to reach you, and we will return your call.

Sincerely,

Melissa
Tropical Traditions Customer Service

I sent a number of emails to GFA Brands, makers of popular Earth Balance spreads and shortenings, but have yet to receive a reply (other vegan bloggers have had similar experiences). Maybe some of our readers will have better luck; Earth Balance can be contacted at 201.421.3970 or hello@earthbalancenatural.com. If you receive a response, please share it in the comments.

If you're also concerned about corporate ownership of "organic" and "natural" companies, or wonder who owns your favorite organic products, check out this handy Organic Industry Structure chart.

While the palm oil in some shortenings may be more sustainable than plantation-grown oil, the same isn't always true for commercial vegan cheeses. Many of them contain palm oil, and the origin is often unclear. Vegan cheese is convenient, but making your own is economical, easy, and delicious. Try my recipes for Chévre, Cayenne Crumb Baked Macaroni, Cashew Nacho Sauce, or ferment your own cheese. There are numerous cheese recipes out there, from Joanne Stepaniak's The Uncheese Cookbook to Tanya Petrovna's excellent house cheese from Native Foods. Make your own, and you'll forget those oil-laden, packaged versions even exist.

If you do choose to abstain from palm oil products altogether, there are plenty of alternatives.

Crisco
This is a terrible option, so I'll get it out of the way first thing. Crisco is entirely plant-based, and made of a blend of cottonseed and soybean oils, which are hydrogenated to make them solid at room temperature. (For more information on hydrogenation, read here.) It's awful stuff, but Crisco is vegan, and widely available.

Coconut Oil
For glazes and spreads, coconut oil is an excellent alternative. It can be used any time melted shortening or melted margarine is called for, particularly in sweets and baked goods, and provides fat in a surprisingly healthy medium.

For coconut-based frosting recipes, check out Erin McKenna's Babycakes Cookbook, from the bakery of the same name. I can't speak for the home recipes (reviews are mixed, and readers claim results can be inconsistent), but the in-house frostings at both LA and NYC locations are creamy, delicious, and free of palm oil.

Olive Oil
For savory uses and adding flavor, extra virgin olive oil is without rival. While it's hardly ideal for applications like frying (the smoking point is too low), good quality olive oil is the perfect adornment for your foccacia, mashed potatoes, or savory biscuits. It doesn't spread like vegan margarines do, of course, but a fresh, sharp olive oil will have you rediscovering the joys of dipping in no time.

Here's my favorite olive oil dip, which can also be spread on cut halves of ciabatta and baked for a classic garlic bread.

Garlic Infused Olive Oil
about ½ cup

½ cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon chopped mixed fresh herbs (rosemary, basil, oregano, thyme), or 1 ½ teaspoons dried
½ teaspoon sea salt
½ teaspoon fresh pepper

Combine all ingredients, and drizzle or dip as you like.

Other Vegetable Oils
These include soybean, canola, peanut, and safflower. Palm-based shortening is excellent for deep-frying, but many refined oils yield comparable results. When used in baked goods, vegetable oils like canola can easily replace shortening or vegan margarine (use just slightly less than the amount of shortening or margarine called for).

Look for organic vegetable oils, as most non-organic crops used for oil are genetically modified. To go a step further, seek out expeller pressed or cold pressed oils, which are processed without the use of harsh chemicals or high temperatures.

Whipped Coconut Cream
Skip the vegan margarine on your pancake in favor of a more humane--and more decadent--option. Whipped Coconut Cream is surprisingly sturdy, and can also be used on cupcakes and desserts where conventional shortening-based buttercreams are called for. For a chocolate version, fold sifted cocoa powder into softly whipped cream, or try a smooth coat of Ganache for the perfect finish.

Raw Cashews
Raw cashews can be soaked and blended to make thick, spreadable buttercreams and frostings. A cashew buttercream is the perfect match for raw desserts (it's featured generously on the Carrot Patch Cake below), but it works on your cooked desserts too. I sometimes use this on fresh baked cinnamon rolls instead of tofutti-based cream cheese frosting, and no one guesses its raw.

Lemon Cashew Buttercream
about 5 cups
3 cups raw cashews, soaked for 1 hour or overnight, and drained
2 cups (about 20) pitted Medjool dates, soaked for 15 minutes and drained
1 cup fresh lemon juice
2 teaspoons lemon zest
1 ¼ cup water

In a blender (a high-speed blender is the very best tool for this), process cashews, dates, fresh lemon juice, zest, and about half the water until very smooth. Add remaining water, and blend again. The consistency should be just softer than a conventional buttercream; it will thicken slightly when refrigerated. Cover and refrigerate at least 20 minutes or until ready to use.

So, what do you think? Are palm oil-free alternatives good enough? Are these company's responses good enough? And will you do anything differently? After researching all of this, I feel squirmy about something I once found so easy to overlook, and more compelled to seek out alternatives. How about you?

Vegas, [with] baby, Vegas

2010-08-24T18:40:00.000-07:00

When my plane touched down in Las Vegas yesterday, it was no time at all before I found myself licking maple icing from my fingers. My first stop was Ronald's Doughnuts, where about two-thirds of the pastries are vegan, and entirely delicious. Traveling as a vegan is pretty fantastic.

I'm here for a week, and will be savoring lots of raw food, enjoying my favorite Japanese, and making at least one more doughnut run. For the next few days, I don't have access to a car, so I'm limited to what's within walking distance (very limited, since I'm massively pregnant, and temperatures average 105 during the day), and what's in my hotel room (which doesn't have a refrigerator or microwave). But this is one reason I love being vegan! You don't need special products or gadgets, because if there's access to fruits and vegetables, you've got food.

Just imagine my bar area: amidst the martini glasses and minibar snacks are heaps of bananas, oranges, apples, and peaches, a basket of cherry tomatoes, and five ears of fresh corn. (Yes, I just eat the corn raw, straight off the cob!)

I also packed lots of dates, raw bars, and raw nuts to add some heavier foods to our fruit meals. That's all I'll need for me and Miss Two; my daughter has always had plenty of fresh foods, so she's content to eat this way. And although it's not an ideal long-term diet for a pregnant woman and toddler (I'd recommend far more greens and more variety), it's perfect for several days.

While I'm out of town, there's work happening in my kitchen, and I can't wait to get into planning and renovating, and sharing the changes with you.

In other news, the Mr. and I were just approved as foster parents, so look forward to an article on veganism and adoption homestudies in the near future. We're thrilled to be part of the lives of some amazing children, and so happy to grow our family in this way.

And another sort of growth: expect a cookbook update! The fine details are still being solidified with my publisher, but I can say that Cook, Eat, Thrive will be available very soon. Thank you for all the kind words of support you've continued to give--I know many of you pre-ordered the book and expected it much earlier, and I am so grateful for your patience and graciousness in waiting for it. I want to hold it in my hands as much as you do!

If you're near Las Vegas, stop by and say hello. You can't miss me; I'll be the one at the pool, in a bikini, enormously pregnant, eating a whole watermelon.

Peanut Butter and Jam Banana Bread

2010-08-18T09:21:00.000-07:00

I never really had peanut butter and jelly as a child. My parents didn't make it, and my friends' approximations were anemic slices of bread, pale as styrofoam, filled with sugary-stiff peanut spread and grape jelly, which--in a rare flash of childhood discernment--I knew to avoid.

But as an adult, I am completely fascinated with the stuff (see my Peanut Butter Shortbread with Concord Grape Sorbet). I take great pleasure in making it for visiting kids, with sun butter, or almond butter, and a rotation of fruit spreads: strawberry or raspberry jam, orange marmalade, even the date spread I ate with pita while living in Israel.

The vegetarian cafe up the street does a Fried PB&J on Banana Bread, and some mornings I find myself wishing I had a vat of hot oil just for this purpose. Afternoons too, when it would be the perfect snack for my young daughter. This bread captures some of those flavors, of salty peanut butter and good jam on whole wheat. Also, bananas. And with whole wheat flour, plenty of fruit, and nut butter instead of oil, it's much healthier.

Peanut Butter and Jam Banana Bread
1 loaf
Use bananas that are very ripe and spotty, to the point that you might not want to eat them fresh. I like coconut or almond milk for the non-dairy milk, but you can use whatever is on hand.

1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 large bananas
1 cup vegan sugar
1/3 cup natural smooth peanut butter
1/3 cup non-dairy milk
1 tablespoon apple cider (or other) vinegar
1/2 cup good quality jam

Heat oven to 350 F. Generously oil a 9" x 4" loaf pan, and set aside.

In a medium bowl, whisk together flours, baking soda, and sea salt. Set aside.

In a large bowl, smash together bananas, vegan sugar, and peanut butter until well combined. There will be chunks of banana, which is fine as long as they're fairly small. Add non-dairy milk and vinegar, and whisk again to combine.

Using a spatula, gently fold in the dry mixture, stirring until no streaks of flour remain. It will appear a bit lumpy, and this is just right. Pour batter into prepared pan, smoothing the top.

Dollop jam over the top, and use a sharp knife to marbelize it into the batter.

The unbaked loaf, with swirls of jam throughout

Transfer to oven, and bake 70-80 minutes, or until a knife inserted near the center comes out free of batter (it won't be entirely clean, thanks to the jam). Cool on a wire rack for 15 minutes, then run an offset spatula around the side and turn out to cool completely.

Don't you love that dollop of jam spilling over the side? Serve with glasses of cold almond milk, and spread with more peanut butter and jam, if you like.

Miss Two, being uncommonly patient (and a little sly) as she waits for a slice of her own.

Cakes, Glorious Cakes

2010-08-14T16:27:00.000-07:00

This summer has been one for cakes--especially raw ones, which don't require the heat of an oven, and are quick to assemble. We've had lots of raw carrot cake and raw cheesecake lately, along with more conventional treats. Here are just a few:

Brownie and Cream Cupcakes I baked for a children's birthday party.

White Chocolate Strawberry Cake, the preferred birthday cake of my Mr., which can also be found here, here, and here. This year, I couldn't find a star tip, and so flanked the cake with piped leaves instead.

Raw Cacao Banana Cake filled with Coconut Cashew Cream. This was tiny, but in all its richness, took days to consume.

Peanut Butter and Jam Loaf. Miss Two is anxious to tuck into this variation on banana bread.

Summer Tomato Salad

2010-08-10T17:12:00.000-07:00

My days have been full lately, of hosting family, and home-improvement projects (landscaping the backyard, refinishing an old pedestal table, building a deck...), and sinking into the final trimester of pregnancy. So I'm particularly grateful for quick, easy meals that make the most of excellent summer produce.

This season is the perfect time to enjoy tomatoes, blushy and sun-warmed, their juices waiting to soak into slices of crusty bread or be pureed into fresh soups. With summer comes salads too, and this simple one is both fresh and comforting. Make it in the evening, when the day's fading heat is still held in the ground, which is really the best place to sit while eating it.

The first tomato I have ever grown--an heirloom Brandywine--of which I was inordinately proud, and which went into a Summer Tomato Salad immediately after this picture was taken.

Summer Tomato Salad
1-2 servings
For the best flavor, use a combination of tomatoes: beefsteaks, romas, grapes, and any heirloom varieties you like.

3 sundried tomatoes, snipped into smallish pieces
1 pound (about 3 medium) mixed fresh tomatoes, cut into 1" chunks
1/2 avocado, cut into 1/2" cubes
small handful of fresh basil, chiffonaded or roughly chopped
quick drizzle of balsamic vinegar, about 1/2 teaspoon
sea salt and ground black pepper to taste

Gently toss together sundried and fresh tomatoes, avocado, basil, and balsamic vinegar, and season to taste with sea salt and pepper. Allow to rest for 5 minutes; the sundried tomatoes will absorb some of the liquid from the fresh, giving them a nice chewy bite. Serve right away.

This salad also makes a great topping for pasta or pizza, and the juices that accumulate at its finish are delicious wiped up with wedges of herby focaccia.

Joy Tienzo on Rhythm of the Home

2010-07-20T07:05:00.000-07:00

Today, pop over to the fantastic Rhythm of the Home, which has a bit on me and my Italian Cornmeal Cake! I was so happy to be featured on this lovely blog and seasonal magazine, and to share one of my favorite simple recipes. Happy reading!

Sites We Love

2010-07-15T16:12:00.000-07:00

I use we in the individual sense, because when you're blogging about other bloggers, it's only proper to adopt the ridiculous lingo of Perez Hilton!

Here are some of my (ahem, our) favorite sites lately. I'll preface it by saying that although I only refer to vegan food and links on my blog, these are not all vegan. (And to be honest, when it comes to food inspiration, I'm much more likely to hit up the latest Top Chef than check out The PPK. But that's another post.)

Here you go:

Seitan is my Motor
I couldn't help but notice the author's uncommonly pretty photos while she was a tester for my cookbook, and was so happy to discover this blog. Based in Germany, Mihl is well-versed in a variety of cuisines, and consistently features interesting, thoughtful food. And she posts recipes every time. There are plenty of other, more hyped vegan food blogs, but for content and sheer beauty, this one deserves a place among the best.

Ecorazzi
When you want to indulge your inner smut-hound, Ecorazzi is the place to visit. This site dishes up the latest in green gossip, from Stella McCartney's vegan shoe collection to which celebs are stripping for PETA (the list grows weekly, doesn't it?). Weed through a bit of "happy meat" propaganda, and you'll be rewarded with a guilty pleasure that's not so guilty after all.

Martha Stewart
Yes, I know. I know. But the culinary world owes a huge debt of gratitude to Ms. Stewart--she's built an empire based on loving where you live, which I can't help but appreciate. And it's an empire that doesn't stop growing; I recently looked at her new line of KB homes and was amazed at the functionality (see-through pantry doors! perfect kitchen layouts!). Her site features thousands of recipes and great menu ideas, which are inspirational, if not vegan. One of her recent projects, Whole Living, features a heavy sprinkling of vegan recipes and lifestyle articles.

G living
The self-described "darker, cooler side of green" is exactly that, a smart, crisp site devoted to articles on living green, from architecture to food to fashion. I love the focus on fresh (read: raw) vegan foods and its casual vibe. Among the contributors? Sarma Melngalis of Pure Food and Wine in NYC, David Anderson of Madeleine Bistro, and Dhrumil Purohit of We Like It Raw.

David Lebovitz
He's not vegan, or even vegetarian, but he was pastry cook at the fantastic Chez Panisse and is a dessert genius. He lives in Paris. He gives chocolate tours. His recipes always inspire. And he shares my love of saving jars, which gives him just enough quirk to make him nearly perfect.

30 Bananas a Day
This large forum and collection of articles will kick your ass into the low fat, raw vegan lifestyle. With hilariously snarky-but-useful comments from its organizers (Aussies Durian Rider and Freelee), you'll find yourself eating massive quantities of fruit (literally, 30 bananas a day), and never fearing carbs again. For the science behind the amazing athletic gains and physical performance, check out the work of Dr. Doug Graham.

That's my lately-list. Of course, these are only a few! Where do you love to visit?

Banana Caramel Pecan Ice Cream

2010-07-03T19:18:00.000-07:00

I'm not sure where the idea of whipped banana "ice cream" originated, but I first heard about it at Alissa Cohen's site when I was new to raw foods. Good instructions for it are everywhere. And it's no wonder: made simply with bananas (and sometimes a bit of liquid to blend), it has the consistency of soft serve, and requires only a food processor to make.

But there’s always something more to be done with it. My version adds pecans, and is a bit salty, like classic butter pecan ice cream. Dates, with their dark chewy bite, add the perfect caramel chewiness and round out the flavors. Make it on a hot summer day, when you're too impatient to wait for a churning ice cream machine, and the neighborhood kids are antsy for something cold.

Banana Caramel Pecan Ice Cream
about 1 pint

4 medium frozen bananas, broken into chunks
1 teaspoon vanilla extract, or seeds scraped from 1” of vanilla bean
½ teaspoon sea salt
½ cup raw pecans
2 large Medjool dates, halved and pitted

In a food processor, combine bananas, vanilla extract or vanilla bean, and sea salt. The bananas will get pulverized into tiny bits, then the bottom layer will begin to come together as a big soft mass. Scrape down the sides, and continue processing until the mixture is smooth and free of lumps; it should appear whipped and airy. This may take a long time, so be patient with it.

Sprinkle pecans and dates evenly over the top, and pulse until just mixed in. Serve immediately. The ice cream does not keep well, and is best eaten sitting on a porch with neighbors, as above.

You can always add more to the basic mixture of bananas + a pinch of sea salt. Blend in powders and extracts with the bananas, and add chunky bits and fruit at the end:
Fresh pineapple chunks, cherries, and a few drops almond extract
Raw cacao nibs, flaked coconut, and brazil nuts
Quartered figs, raw pistachios, and a drizzle of orange flower water
Cacao or cocoa powder, with a swirl of peanut or almond butter

Or, mound the basic banana cream into an Almond Shortbread Crust and top with strawberries for ice cream pie...the possibilities are endless!

Orange Rosemary Salad

2010-06-30T08:21:00.001-07:00

Autumn or winter would be the perfect season for this salad, when oranges are abundant and rosemary leaves are still fresh on the bush. But I cannot stop eating it in summer; for nearly a week, I've had it twice every day! This makes it very easy to get in the pound of greens I've been aiming for, and it's so satiating and tasty, you'll be tempted to make it a daily habit too.

In this salad, the primary flavor comes not from dressing or vegetables, but from a savory crumble that's tossed over the top. The crumble is excellent in salads, but don't stop there: scatter it over cooked or marinated vegetables, sprinkle it over soup, or use it to adorn dipping sauces and dinner plates.

Orange Rosemary Salad
1 very large or 4 luncheon servings
I use half an avocado and one orange because it's usually just me eating it. If you're making it to serve many, use a whole avocado (or two) and two oranges, so everyone gets some. Unfortunately you can't see the oranges here, as they sank to the bottom, and I wasn't fussy enough to slice more over the top.
The dulse really is optional, so feel free to omit it. But it's nice here, and a simple way to incorporate sea vegetables into your diet without a strong oceanic taste.

For the Rosemary Crumble:
1/4 cup raw pine nuts
1/4 cup raw almonds
1/4 cup raw pumpkin seeds or pistachios
1 heaping tablespoon nutritional yeast
8" length of fresh rosemary, with the tough central stem removed
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon dulse (optional)

For the Salad:
juice of half a lime
1 teaspoon extra virgin olive oil
1 orange
10-12 cups fresh young lettuces or spring mix
coarse sea salt (optional)
half an avocado, pitted

Make the Rosemary Crumble: In a food processor, combine all ingredients until well mixed and crumbly. Get the bits fairly small, but not to the point where the mixture becomes oily. Set aside.

Make the Salad: In a large bowl, stir together lime juice and olive oil. Cut the ends off of the orange, and remove skin and pith with a sharp knife. Slice in between the membranes to release the segments into the bowl; these are supremes. Repeat through the whole orange. Squeeze the remaining membranes over the bowl to release leftover juice, then discard. Add greens, and toss. Sprinkle with coarse sea salt, and toss again. Don't agitate it too much at this point; the sea salt should just begin to dissolve, adding a slight brininess, but should still be in large, crunchy flakes.

Slice the avocado thinly, scoop out the slices with a large spoon, and fan over the salad. Sprinkle with 1/4 cup-1/3 cup of the crumble. Shake additional coarse sea salt over everything, if desired, and serve immediately.

The extra crumble can be covered and refrigerated for up to a week.

Fior di Coco Gelato

2010-06-28T10:02:00.000-07:00

Fior di Coco Gelato, on Cardamom Crepes with Pistachios and Orange Blossom "Honey" from Cook, Eat, Thrive

Walk into a gelateria, and you'll find rows of frozen metal containers, mounded high with gelati and sorbeti, and topped with fruit or bits that indicate their flavors. It makes those cardboard tubs in regular ice cream shops seem awfully pedestrian by comparison, and it's easy to see why so many of us are growing to appreciate gelato. I suspect several million Italians would agree!

Gelato is infinitely better than ice cream, I think. It's creamy texture feels more decadent in the mouth, and less air in the mixture means a denser, more substantial dessert. Despite the density and intense flavor, gelati generally contain less fat and sugar than their American counterparts. For this reason, they don't store well and are best eaten within a few days of making. The conventional stuff is made with milk and eggs, but this version gets a rich texture and mouthfeel from coconut milk and the addition of agar.

Fior di Latte is literally "flower of milk," and serves as the base for all other gelato flavors. My Fior di Coco is a simple coconut cream to which you can add pureed figs, espresso, chocolate shavings, or one of the variations below. These are flavors you'd find at a gelateria, along with favorites like bacio (chocolate hazelnut), amarena (sour cherry) and cannella (cinnamon).

Fior di Coco Gelato
1 quart
Fold two parts gelato together with one part Whipped Coconut Cream, and you'll have Semifreddo, a delicious semi-frozen mousse. When I worked as a pastry cook, my Peach Melba Semifreddo--peach semifreddo marbled with raspberry puree and topped with lemon curd--was always quick to sell out!

2 14-ounce cans coconut milk (full fat)
1 tablespoon agar flakes
1/2 cup water
2/3 cup evaporated cane juice or agave nectar
1 teaspoon vanilla extract, or seeds scraped from 1" of vanilla bean
1/4 teaspoon sea salt
1 tablespoon coconut oil (optional, for a creamier gelato)

Simmer the agar flakes in the 1/2 cup water over low heat until nearly dissolved. Set aside.

In a blender, combine coconut milk, sweetener, vanilla, and sea salt. Pass the reserved agar mixture through a sieve into the blender, and blend again (if you have a high-speed blender, you can skip the straining). With the blender running, add coconut oil, if using. Refrigerate until completely cold, about 1 hour.

Freeze in an ice cream maker according to manufacturer's directions.

Gelato di Menta, with bittersweet chocolate shavings and fresh spearmint

Menta Gelato
1 quart
Mint doesn't sound quintessentially Italian, but it's actually used in many regions of Italy, from Tuscany's panzanella, to Calabria's eggplant salads, to Emilia-Romanga's melons, where it's drizzled with aged balsamico. Here, it adds a fresh, cooling bite that's particularly welcome in summer's heat. Add 1/2 teaspoon lemon or orange zest for a more complex flavor.

Omit coconut oil. To the basic gelato recipe, after the initial blending, add 1 cup loosely packed mint leaves, and continue blending until only small pieces remain and the mixture is a very pale green. You want to pulverize it, but not blend completely smooth. Strain through a fine strainer, discarding solids (I strain it directly into the ice cream maker). For gelato with no green bits, strain through a chinois or several layers of cheesecloth. Chill as directed, and freeze in an ice cream maker according to manufacturer's directions.

Gelato di Burro di Arachidi, with peanuts and chocolate chips

Burro di Arachidi Gelato
1 quart
Peanut butter is very American, and difficult to find in Italy, but follows the traditional use of nut pastes and purees in gelato. Burro di arachidi is literally "butter of peanuts," but you can use any nut butter for this gelato. Hazelnut, cashew, or pistachio would be especially delicious.

Omit coconut oil. To the basic gelato recipe, after the initial blending, add 1/4 cup smooth natural peanut butter. Continue blending until completely smooth. Chill as directed, and freeze in an ice cream maker according to manufacturer's directions.

There's an amazing array of flavors to explore when making gelato! I can't wait to whisk together a batch of liquirizia (licorice) or zuppa inglese, flavored with bits of Almond Shortbread and a drizzle of sherry...

What kind do you want to try?

Becoming a Cheesemaker

2010-06-21T22:28:00.001-07:00

Fresh Chévre over summer squash and greens

In college, a friend had me over to his small apartment for dinner. It was hot, and he announced that we'd be starting with a "light summer appetizer" of bruschetta with ricotta and peaches. "I usually make my own cheese, but..." he trailed off apologetically. But that was all I needed to hear. I was smitten.

That man later confessed, with some trepidation, that he had never, in fact, made his own cheese. And I'm sure it struck me as a terrible lie at the time. But he's since overseen every pancake flipped in our home--a number in the thousands now--and also fathered [almost] two of my children, the combination of which I think atones for the indiscretion.

Get Cultured

Not many people make their own cheese using an actual fermentation process, but it's absolutely worth trying. Here are some reasons why:

The fermentation process adds good things. Probiotics. Beneficial bacteria. They're all in here. Cultured foods are rich in healthy micro-organisms and lactic acid, which help maintain the balance of bacteria in the intestines. And a proper balance of intestinal flora means more effective synthesis of things like B12 and Vitamin K2, both particularly important in vegan diets.

Cultured nuts, seeds, and beans are predigested for optimal nutrition. The culturing process breaks down complex proteins in nuts and seeds, making them simpler to digest and absorb. If you have stomach trouble with a particular nut or seed, try the cultured version. As with soy products, the fermentation process often makes them easier to digest (think tempeh or miso), and the cultures make for easier assimilation of nutrients. Soaking is also a helpful component, as it removes some of the enzyme inhibitors in raw nuts, which can contribute to digestive issues.

This cheese is versatile. Got a cheese recipe that calls for raw cashews? Try fermenting them into cheese first. Making sunflower pate? Add the tang of beneficial cultures. Once fermented, these nuts and seeds can be used in equal amounts in any recipe that calls for them (just add after the soaking phase). Try it in Chévre, Baked Macaroni, raw Cashew Nacho Sauce or even Cheesecake.

It makes you a culinary badass. Omnivores and vegetarians eat cheese all the time, but do they make it? Hell no! But you do. Because you are a cheesemaker. Now get out there and grab some nuts!
[Insert agressive athletic style ass-slapping, and a hearty cry of whatever it is Marines say here.]

Culturing basics

When working with a starter, it's important to choose a product with live cultures. Unpasteurized miso works well, as do vegan yogurts, kombucha, or the liquid from fermented foods like kimchi or sauerkraut. Miso, kimchi, and saurkraut can impart strong salty flavors, so be mindful of this when seasoning the finished cheese. For this batch, I used coconut water kefir from Inner Eco, an excellent vegan product teeming with good bacteria. Whatever you choose, keep in mind that you want to use less of a very concentrated starter (miso), and more of a less concentrated one (kombucha or kefir).

A quick note about safety

All the precautions that apply to consuming raw, unpasteurized cheeses also apply here. While it's unlikely you'll encounter contamination by listeria or salmonella, it's still possible. If your immune system is compromised or you're pregnant, you might want to use the finished cheese in a cooked sauce, like the Cayenne Crumb Baked Macaroni mentioned above.

First, be sure all your utensils and gadgets are very clean; the cheese base is an ideal environment for growing bacteria--good and bad--and you want to prevent the latter. Your nuts and seeds should be relatively bacteria-free, but if you have any concerns about this, rinsing them in a mixture of pure water and hydrogen peroxide will eliminate the bad stuff.

While fermenting, try to keep the temperature as consistent as possible, which will keep your good cultures growing at a rapid rate, with no room for the other stuff. Also, don't allow the cheese to ferment beyond 10 or 12 hours, as this can encourage spoilage and ruin the batch. These tips should ensure you have no potential issues with your cheese, but if you feel like the finished product is off somehow (bad off, not good, cultured off), err on the side of caution and toss it.

A jar of fermenting nuts and seeds, in ghostly outline

Nut and Seed Cheese
About 1 cup
The cheese pictured here is made from a combination of cashews and pumpkin seeds, but you can use whatever varieties you prefer.

1 cup raw nuts, seeds, or a combination
1-3 tablespoons live cultures (see above)
4-6 cups fresh water

The best vessel for making seed and nut cheeses is a large, wide-mouthed jar, like those used for sprouting, which have a screen covering the lid (pictured above). If you don't have a screened lid, simply cover a large jar with cheesecloth or a clean kitchen towel, and secure with a rubber band.

In the large jar, soak nuts and/or seeds with enough water to cover for 6 hours or overnight. Drain, rinse, and drain again. Wash jar well with hot water, and set aside to dry.

In a blender or food processor, combine nuts/seeds, cultures, and just enough water to cover. Process until well mixed, but not smooth. The finished texture should appear mushy, like small-curd cottage cheese. Return mixture to jar, covering the top with the screen or cheesecloth, and place in a warm spot. Inside a dehydrator or next to a heating vent is ideal. You can also place the jar in a bowl of warm water, then loosely cover it with a towel (don't allow it to get wet), switching out the water as it cools.

The temperature should be between 85 and 95 F at all times. Too cool, the cultures won't activate quickly enough. Too warm, the beneficial bacteria will be killed.

I've found that the easiest timing for me is to soak nuts/seeds overnight, then ferment them through the next day. While fermenting, I keep the jar in a bowl of water, placed in the oven, where I can easily refresh the warm water as needed, in between other household stuff.

It's going to be tempting to poke at and examine your cheese, but let it sit undisturbed for 6-12 hours. The bacteria in the culture will begin to work, consuming the sugars and fermenting everything into cheese. The mixture may darken, separate, or bubble, and this is all okay.

Pressed cheese "curds" with the whey drained away

Once the fermentation has occurred, transfer to a clean kitchen towel or several layers of cheesecloth, and gently squeeze to remove excess liquid. The remaining cheese is ready to be used in recipes, or blended smooth into a dip.

The cheese should keep for up to a week in the refrigerator. Press a sheet of plastic wrap directly against the surface to prevent further oxidation and darkening.

Congratulations! You're a cheesemaker!

The finished product, blended smooth

Eating for Pregnancy

2010-06-15T18:21:00.001-07:00

Clockwise from top left: organic tamari with wasabi, pickled ginger, spinach, almond-miso spread, oyster mushrooms, kimchi, carrots, ume plum, and cucumber, ready to be wrapped in sheets of nori

So here's the post where I confess my loyalty to raw foods, and apologize to anyone who wants to see only baked goods and seitan dishes. It's true. Before I ever protested fur or groaned at the protein question, I was a raw foodist.

Yes, I detoxed. I had a perpetually full dehydrator. I attended events known as rawlucks.

My food philosophy is to eat what makes you feel really alive, as long as it's vegan. For me, that's a diet composed primarily of fresh fruits, vegetables, raw nuts and seeds, with bits of cooked stuff, too. I eat whatever I want to eat, which usually means green smoothies, salads, and lots of fruit. Food should nourish the whole person, so there's room for all of it: cupcakes and chia puddings, dosas and raw crackers, piping hot stews and raw gazpachos. But these days, I've leaned very heavily toward eating fresh, uncooked foods. And during pregnancy, I'm committed to providing the best, least-processed nutrition for this little one.

So if you're rolling your eyes right now, give me a moment, and let me convince you to stick around for the next five months. Because even if you have no interest in raw food, good food is universal. I'll always feature plenty of that, whether it's homemade raw vegan cheese, or the smoothest, most decadent gelato (both of which I'll be posting this week!).

Here's what I've been eating.

Tropical Fruit Consomme, from Cook, Eat, Thrive

Fresh, watery fruits. It's wonderful to wake up to a whole papaya spritzed with lime, or to slice into a giant watermelon on warm afternoons. I get lots of nutrition from whole fruits, and when I'm not filling up on denser bananas or dates, I'm eating plenty of hydrating mangoes, grapes, peaches, and melons.

I've also wanted lots of fermented foods lately, and I find myself thinking about their sour tang throughout the day. My favorites are kimchi (look for brands that don't contain bonito or shrimp paste), coconut water kefir, and kombucha. I recently tried some raw kimchi from Rejuvenative Foods (above), which is a splurge at around $10 per jar. It's different from traditional kimchi, using regular cabbage instead of Napa or bok choy, but its gingery bite is certainly worth trying. Considering the amount of fermented foods I eat, I'm going to invest in a fermenting crock pot, so I can make fresh kimchi, sauerkraut, and fermented vegetables at home.
Caution should be exercised with these foods during pregnancy, but if you've been consuming them regularly prior to conception (I have), there shouldn't be any ill side effects.

As in this recent post, I've been enjoying plenty of sea vegetables. Nori is one of my favorites, and a perfect crunchy snack when I want something salty. I also use it to wrap a variety of fillings, burrito or hand roll style. I include wakame in my miso soup, and often sprinkle dulse over a platter of crisp vegetables. Seaweeds are rich in minerals and trace elements, and assist in balancing digestive and endocrine systems. They also prevent tissue damage caused by toxins and radiation by reducing absorption, so consider increasing your intake if you're exposed to x-rays, chemotherapy, or heavy metals.

I love cucumbers, and try to eat at least one every day. These tasty non-sweet fruits are the ideal pregnancy food, providing excellent hydration and building skin and connective tissues with their high silica content. They're best, I think, soaked liberally in fresh lemon juice and sea salt (although I suspect the idea makes most people pucker and cringe!).

This salad combines some of my favorites: cucumbers and sea vegetables.

Sea Cucumber Salad, with red peppers and carrots added, topped with black sesame

Sea Cucumber Salad
4 servings
Seaweed and crisp cucumber combine in this clean, bracing salad. Serve small quantities as a starter for an Asian meal, or serve it over carrot or zucchini noodles with an almond butter sauce.

2 cucumbers, peeled, halved, and seeds removed
1 tablespoon Arame
¼ medium red onion
1 tablespoon rice vinegar
½ teaspoon sesame oil (not toasted)
½ teaspoon sea salt

Soak seaweed in fresh water for 5 minutes to hydrate. Drain, and remove to a medium bowl.

Slice cucumbers into ¼” half-moons, and add to bowl. Slice red onion into half-moons, as thin as possible, and add to bowl. Sprinkle with vinegar, oil, and sea salt, toss to combine. Serve immediately.

Enormous fresh salads. When I have a salad, I really have a salad. I use a huge bowl, and start with 8-10 cups of greens. Then I toss with a bit of dressing, and allow it to wilt slightly while cutting up other additions. Salads are best served crisp, but when you're aiming for large amounts (I try to get 1/2-1 pound of greens every day), letting the dressing soften everything makes it easier to eat lots. This one is spinach, hazelnuts, pears, and golden raisins, tossed in Agave Mustard Poppyseed Dressing (which is Maple Mustard Poppyseed Dressing here, made so by substituting flavorful grade B maple syrup for the usual agave).

Just writing about salads makes me want another one. Off to find some good leafy greens...

Italian Cornmeal Cake

2010-06-09T16:46:00.000-07:00

From Cook, Eat, Thrive: Italian Cornmeal Cake with Coriander Creme Anglaise and Roasted Apricots

I've posted about Italian Cornmeal Cake before, but I think it deserves a place of it's own.

A few weeks ago, I'd just returned from Los Angeles. Our flight arrived around 10:00 p.m., and by the time we were home, had fed the cats, showered, and taken a breath, it was much later. The next morning, our social worker was scheduled to arrive for an adoption homestudy visit, and I wanted to bake something for breakfast. Muffins? Coffeecake? Cinnamon rolls?

Italian Cornmeal Cake, of course. I've used it for the past two years' Dia de los Muertos cakes, where it stood up to the rigors of carving and being draped in heavy fondant. I've make it for dinner parties, where it can be baked weeks in advance and frozen with no ill effects. It's been birthday cake, morning muffins, and chocolate-studded loaf cake with tea. It's so incredibly versatile, I've used it over and over. And over.

Loaded with strawberries and White Chocolate Buttercream for a birthday celebration

As the base of a tiramisu, continuing the Italian theme

On this early morning, I folded raspberries into the batter, which yielded a moist, tender breakfast loaf. Bake it a few minutes longer if you tuck in additions like berries, chocolate, or nuts, until the top springs back instead of leaving an impression when you touch it. I love mine with a generous dose of citrus zest and liqueur, or dusted with powdered sugar and topped with pine nuts and lavender flowers.

Any way you make Italian Cornmeal Cake, its mild sweetness and subtle cornmeal texture will charm you.

Italian Cornmeal Cake
8 thick slices
Multiply the recipe as needed to suit larger celebrations.

1 1/4 cups non-dairy milk
3/4 cup evaporated cane juice or sugar
1/3 cup vegetable oil
1 tablespoon plus 1 teaspoon lemon juice or vinegar
1 teaspoon vanilla extract
1 cup flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Heat oven to 350 F. Oil and line a 9" x 4" loaf pan with parchment, or a 9" round pan, and set aside.

In a medium bowl or 2-cup measure, combine non-dairy milk, evaporated cane juice or sugar, oil, lemon juice, and vanilla.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and sea salt. Pour in the liquid mixture, and gently whisk until combined and nearly free of lumps. Transfer to oven and bake 50-55 minutes. When the cake is done, the top will spring back when lightly pressed, and the edges will begin to shrink from the sides of the pan.

Cool 5 minutes in the pan, then turn out to cool on a wire rack. Once completely cool, wrap in plastic and keep at room temperature for up to 2 days.

Slice into pieces, or frost and decorate as you like.

Italian Cornmeal Cake, as the centerpiece for my daughter's first birthday

This morning? Our social worker loved it. I'm convinced it made things simpler when we discussed our family being vegan, and our plans to nourish any future children the same way.

And besides, it's always lovely to feel cake-proud on a moment's notice!

Japanese Kale Salad with Oyster Mushrooms

2010-06-05T12:16:00.001-07:00

Mushrooms are the tofu of raw cuisine, taking on flavor and adding substance without too much say of their own. Oyster mushrooms, also called king trumpet mushrooms, are among the most interesting, and if you haven't used them in recipes yet, pick some up at an Asian market this week. Marinated in toasted sesame oil and paired with kale salad, they add a desirable meaty texture, and balance the salad's fattiness perfectly.

Massaged kale salads are a wonderful thing, transforming the vigor and solidity of kale into a silky, flavorful mess--the best sort of raw comfort food. These salads commonly combine kale, lemon juice, sea salt, and olive oil, which is all massaged together with clean hands and left to marinate until softened. When it comes to fat, I like it as unprocessed as possible, so this version omits oil and uses the heaviness of avocado instead. And avocado is the perfect partner to the kale's other ingredients, a burst of Japanese-inspired flavors like rice vinegar, tamari, and various seaweeds. It's reminiscent of sushi rolls, but feels homey and substantial without the rice. It's also incredibly healthy, rich in iodine, calcium, and other minerals.

This dish is lovely as a starter, but also suitable for a main course. Even if you forgo the oyster mushrooms, don't miss the salad, if only for the massaging. Smashing everything together is shockingly enjoyable. Visceral. Cathartic, even. You'll enjoy it, I promise.

My plate at our neighborhood yard sale this afternoon, where I must have looked terribly bourgeoise trying to sell old vases and camping gear

Japanese Kale Salad with Oyster Mushrooms
4 servings
Tamari is non-raw, wheat-free soy sauce, and Nama Shoyu is unpasteurized, living (although not technically raw) soy sauce with the enzymes left intact. Both can be found at health food stores and Asian groceries.

For the Kale Salad:
1 bunch kale, tough center stems removed, roughly chopped into 1/2" strands
2 tablespoons rice vinegar
1 tablespoon tamari or nama shoyu
1/4 cup mixed dried seaweeds (I used nori, wakame, and dulse, but arame and hijiki would be nice, too)
2 tablespoons white sesame seeds
1 small avocado, peeled and quartered

For the Oyster Mushrooms:
1/2 pound oyster mushrooms, brushed clean and left whole
2 teaspoons tamari or nama shoyu
1/2 teaspoon grated fresh ginger
1/4 teaspoon toasted sesame oil
1 teaspoon black sesame seeds (white sesame seeds are a fine substitution)

Kale, seaweeds, and avocado before smashing

Make the kale salad: Toss all ingredients together in a large bowl. Using clean hands, reach in and squeeze everything until very well combined. The avocado should coat everything in a creamy veil, and the sesame seeds should appear evenly distributed.

Mushrooms, in marinade

Marinate the mushrooms: In a shallow bowl, toss together tamari, ginger, toasted sesame oil, and black sesame seeds. Add mushrooms, turning gently to coat. It won't seem like enough liquid, but once the mushrooms begin to weep a bit, it will be.

Allow both mixtures to rest for an hour. The kale, refrigerated. The mushrooms, at room temperature.

To assemble, divide kale evenly among four plates, mounding it up (I used a ring mold for this, but you don't need to be fussy about it). Gently squeeze the mushrooms to remove some of the marinade, reserving it for another use, and arrange them over the kale. Dust with a bit of powdered wasabi, if you like, and serve with pickled ginger alongside.

And a note: I consider this a raw dish, although all the ingredients aren't strictly raw (rice vinegar or toasted sesame oil, for example). I often pair primarily raw ingredients with a small amount of non-raw or questionably raw condiments. The way I see it, if a dish is composed mostly of raw fruits and vegetables, tossing in a bit of Dijon mustard or non-raw agave isn't going to be disastrous to your health, but if you're strictly raw, you may choose to avoid non-raw ingredients altogether.

Cherry Pie, Two Ways

2010-06-01T17:12:00.000-07:00

Cherries are just beginning to appear in markets here, which means they'll be everywhere soon, in the season's flush of inexpensive, abundant stone fruits. Buy lots (organic, if you can) and you'll have enough to make both of the delicious versions below.

The first is a freeform galette, the simplest kind of baked pie: dough is rolled into a circle, filling heaped on, and the edges are folded over before baking. The second--and the one I'm most fond of--is a raw tart with a date-nut crust, topped with vanilla-scented cherries. These are straightforward pies that emphasize the flavor of fresh fruit, but if you want something more nuanced, add a pinch of cardamom to the filling, stir in a tablespoon of liqueur, or sprinkle with dried lavender flowers.

Rustic Cherry Galette
8-12 servings
My Mr. discovered that the best tool for removing cherry pits is a cake decorating tip with a width just smaller than the pits themselves. Place it on your finger, and simply press it through the cherry; the pit will pop right out.

For the crust:
1 1/4 cups unbleached all-purpoe flour
1/4 teaspoon sea salt
1/3 cup vegetable shortening
1-4 tablespoons ice water

For the filling:
1/4 cup evaporated cane juice or vegan sugar
1 tablespoon plus 1 teaspoon lemon juice
1 tablespoon cornstarch
1 1/2 pounds fresh cherries, stems and pits removed

Heat oven to 375 F. Line a baking sheet with parchment, and set aside.

Make the crust: In a medium bowl, stir together flour and sea salt. Using a pastry blender or fork, cut shortening into flour until pea-sized bits form. Starting with 1 tablespoon, sprinkle ice water over the mixture and gently toss to combine, adding water by the tablespoon until the dough is moistened and just holds together. Form the pastry into a flat disk, wrap in plastic, and chill while you prepare the filling.

Make the filling:
In a large bowl, whisk together sugar, lemon juice, and cornstarch until completely smooth. Add cherries, and gently stir to coat. Set aside until ready to assemble the galette.

To assemble: Lightly flour the prepared baking sheet. Roll out dough into a 12" circle directly onto the parchment; the edges will be slightly rough and uneven, and this is fine. Mound filling onto pastry, leaving a 1-2" clean edge. Fold dough over the filling, pressing gently to secure it. Brush with water, non-dairy milk, or vegetable oil, or sprinkle with sugar, if desired.

Transfer to oven, and bake 40-45 minutes, until filling bubbles and crust is golden. Allow to rest for at least 15 minutes before slicing to prevent the juices from escaping.

Dust with powdered sugar immediately before serving, and top with vegan vanilla ice cream or Whipped Coconut Cream, if you like.

The second version is loosely based on Steve Pavlina's raw pie recipe, in which he gives fantastically detailed instructions, and includes some great variations. My recipe features an almond shortbread crust topped with lush raw cherries, and is so quick you can skip the windowsill cooling time.

Raw pies do weep their liquid over time, so remember that the crust will get soggy on sitting for more than a few hours. If this happens, flip the thing over, and serve like a cobbler with almond crumbs concealing juicy cherries. The crust is also delicious shaped into squares or rounds and served as shortbread. It's sandy crunch and almond flavor are great with a cup of tea or almond milk.

A tart pan with a removeable bottom works best here, but a pie tin can also be used; just skip the plastic wrap.

Raw Cherry Tart
12 servings

For the almond shortbread crust:
1 cups raw almonds
1 cups raw cashews
1 cups pitted dates
1/2 teaspoon almond extract
pinch sea salt

For the cherry filling:
5 cups fresh cherries, thoroughly rinsed
1/2 cup soft pitted dates (Medjools are ideal)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract or seeds scraped from 1" of vanilla bean

Make the crust:
Line the sides of a tart pan with plastic wrap, then drop the pan bottom over the wrap. This will allow you to easily lift the tart ring once the pie is assembled. Set aside.

In a food processor, process almonds and cashews until fine but not oily. Add dates, almond extract, and sea salt, and process again. The mixture will look sandy, but should hold together when pressed between two fingers. If it's too loose, continue processing, or add water 1 teaspoon at a time until it does, but don't allow it to become too sticky.

Press dough into the prepared pan in an even layer; the back of a spoon or bottom of a glass is good for this. Start with the center, and pat the crust up onto the sides, leveling the top. Transfer crust to refrigerator while you prepare the filling.

Make the filling:
Roughly pit 1 cup of the cherries, and transfer to a blender. In a medium bowl, soak dates in enough water to cover, and set aside while you stone the rest of the cherries.

Halve remaining 4 cups of cherries, pitting them as you do--I like to cut around the widest part of the cherry for really pretty fruits--and transfer to a large bowl. Set aside.

Drain soaked dates and add them to the 1 cup of cherries in the blender, along with lemon juice and vanilla extract or seeds. Blend until very smooth, scraping down the sides as necessary. Pour mixture over pitted cherries, and gently stir to combine.

To asssemble: Pour filling into refrigerated crust, mounding cherries generously over the top. Eat immediately, or refrigerate for up to several hours. To serve, gently lift the tart pan from its sides using the plastic wrap, which can be discarded. With the bottom still attached, transfer to a platter. If you plan to serve the tart at another location, bring the filling in a separate container, and assemble when you arrive.

Leftovers make a really nice breakfast, alongside a hot cup of tea.

Eating for Pregnancy

2010-05-26T08:28:00.000-07:00

I just returned from a trip to Los Angeles, where I visited some of my favorite eateries: M Cafe de Chaya, for almond croissants, kale lemonade, and vegan Benedict, Happy Family, for all-you-can-eat vegan Chinese, Babycakes, for cupcakes, Rahel Ethiopian Vegan Cuisine, for the best Yemiser Kik Wot anywhere, and Madeleine Bistro, where I had a tasting menu which included their signature Red Beet Tartare and incredible French Lentil Salad. Whew!

While I love a bit of dietary decadence, I'm happy to get back to eating a bit more simply, particularly since I'm nourishing a growing baby.

During my first pregnancy, I took a lengthy hiatus from blogging. I was writing a cookbook, moving across the country at 7 months pregnant, and I felt very private about the whole experience. But while I stayed insular, I scoured the internet for blogs, articles, anything on being vegan and pregnant. It felt like such uncharted territory, and I wanted to learn everything.

This time, I want to share some of what I'm doing, eating, and planning. I'll be eating a mostly raw (and of course, completely vegan) diet, and although I'm very familiar with raw food, it wasn't such a big part of my last pregnancy. The first time, I had been eating high protein for pregnancy, about 100 grams per day (60 is recommended), and had a homebirth with my 9 pound 4 ounce, nearly 22-inch baby. While I'm really proud of that very healthy and strapping child, I'm taking a slightly different nutritional approach this time: focusing on getting an abundance of greens, fruit, and other vitamin-and-mineral-rich foods. Here's what I've been eating lately:

Sunflower Avocado Nori Wraps, packed with mineral-rich greens

Lots and lots of greens. In green smoothies, in gigantic salads, and tucked into everything from soups to the nori wrap above. This is one of my favorite salads, and a great source of vitamin E, iron, and healthy fats:

Joy's Favorite Salad
1 very, very large or 4 regular servings

8-10 cups spring greens
1 cup shredded carrots
1 1/2 cups grape tomatoes
a quarter of a red onion, thinly sliced
half an avocado, cubed
1/4 cup raisins
1/4 cup raw sunflower seeds
1 cup daikon, alfalfa, or radish sprouts
a few tablespoons Agave Mustard Poppyseed Dressing

In a giant bowl, mound everything over the greens in the order listed, and drizzle with dressing. Eat immediately.

Note: While raw sprouts are an excellent source of vitamins and amino acids, they are not recommended for pregnant women due to the risk of salmonella contamination. I grow my own, and am confident they're safe, but consider forgoing them if you're pregnant.

Green Garden Gazpacho, with fresh pea shoots

Fresh soups. Through the first trimester, all I could stand were heavy, fatty daals and Thai curries. Now, things have lightened up, and I'm gravitating toward raw soups like Pineapple Cucumber Gazpacho and tomato-based blends.

Raw Fetuccine Alfredo, with cashew cream and zucchini noodles

Raw dishes with healthy fats, like Jalapeño Carrot Croquetas, nut-and-seed loaves, and raw crackers topped with avocado. Avocado and young coconuts are my favorite fats, and I include raw almonds, cashews, and chia seeds in our daily Vanilla Milk. I've been partial to pumpkin seeds and hempseeds this week, too.

Vanilla Bean Macaroons, in plain, cacao, and cacao chip

I'm also enjoying lots of fresh fruit and raw sweets. This morning, I made a Caramel Coconut Chia Porridge, which was so good, I ate three bowls of it. I try to bring some kind of raw bar or brownie, as well as a few bananas or dates when I'm out, because healthy foods are often scarce and I sometimes need to eat right away. At home, I'll have a whole watermelon or half a pineapple as a hydrating snack, and I'm really enjoying grapefruit sprinkled with sea salt lately.

I've been doing lots of baking for my family and friends too, so I'll have a few bites of muffin or cookie when they're fresh from the oven. Eating lots of raw food during pregnancy isn't a restrictive thing for me; it's simply about doing whatever makes me feel the most alive, and gives me plenty of energy to chase a toddler and grow a healthy baby.

So far, it's working!

Coconut Peanut Butter Bars

2010-05-18T11:49:00.000-07:00

I was recently inspired by Allison's Chocolate Dipped Peanut Butter Coconut Candy over at manifest: vegan, and decided I wanted a piece. But this piece had to be really simple. And with very little sugar. And still taste good.

Enter: four little ingredients (well, five, but I don't usually count the sea salt) and a food processor. Easy. Healthy. Really delicious. They take only a few minutes to put together, and if you're packing them for travel--as I am--just skip the chocolate and wrap them in waxed paper or plastic.

And did I mention economical? I made this batch, all organic, for less than $3.

Coconut Peanut Butter Bars
12 or 16 bars

Chocolate is delicate, so be nice to it. This method is a variation on quick tempering, and gently melts it to a drizzling consistency in a double boiler (I just use a sturdy bowl placed over a pan of simmering water). Heat the chocolate to a temperature that's still comfortable to the touch, and let it rest; the unmelted pieces will keep the temperature from getting too high. Or skip the fuss altogether, and melt it in the microwave with a bit of coconut oil or other fat to provide insulation for chocolate's fragility.

3/4 cup dried shredded coconut
3/4 cup roasted unsalted peanuts
very generous pinch sea salt
1 cup pitted dates
3 ounces dark chocolate, roughly chopped, or dark chocolate chips

Line a 9" x 5" or 9" x 4" loaf pan with plastic wrap, and set aside.

In a food processor, combine coconut, peanuts, and sea salt until ground into what looks like coarse breadcrumbs. Take care not to over process; the mixture will appear oily if this happens. Add dates, and continue processing until the mixture begins to come together and any bits of date are very small.

Tumble mixture into prepared pan, pressing well and smoothing the top for an even surface (I like the back of a spoon for this). Refrigerate for at least 15 minutes, and up to 30.

Meanwhile, in a double boiler on the stove, gently heat chocolate until just melted. There may be a few pieces of chocolate remaining; allow it to sit for a moment, and everything will smooth out. Transfer to a pastry bag or plastic bag with a tiny corner clipped off, and set aside.

Remove pan from refrigerator, and ease the bars out using the plastic overhang. With a sharp knife, cut into 12 or 16 bars, and place on a wire rack set over a baking sheet. Using a zigzag pattern (or whatever you like), drizzle with melted chocolate. Allow to sit until set, 30 minutes-1 hour, or just eat with the chocolate still melty.

These are delicious with a big glass of almond milk.

Note: While I've labeled this recipe as soy-free, semisweet chocolate often contains a very small amount of soy lecithin as an emulsifier. If you are allergic or very sensitive to soy (or are serving this to someone who is), please check labels carefully.

Jalapeño Carrot Croquetas with Mango Corn Relish

2010-05-17T11:04:00.000-07:00

Croquetas are simply the Spanish name for croquettes, which are really just fried patties (but don't croquetas sound a lot nicer?). This raw version skips the frying in favor of a coating of crunchy seeds and some dehydrating, but if you don't have a dehydrator, it's not necessary; just form and eat them as they are.

Left moist, they have a fresh flavor with a slight tang, and make a great pâte for spreading on vegetables or raw crackers. Dehydrated, their taste becomes more neutral, perfect for the addition of more piquant toppings. You can even bake the mixture as a loaf and top with salsa, if you like. Kids love to help form shapes and get fantastically messy with it, so grab a nearby child and enlist them to help, too!

Serve the croquetas with spicy-tart Mango Corn Relish, wrapped in romaine lettuce leaves or nestled in salad greens. They're also excellent formed into burger-sized patties, on a sprouted grain bun topped with the relish and slices of avocado and red onion.

Jalapeño Carrot Croquetas
2 dozen croquetas
The easiest way to get carrot carrot pulp is to use leftovers from juicing. If you don't have a juicer, process 6-8 medium carrots in a food processor until almost pulpy, and strain through a clean kitchen towel or nutmilk bag (a paint strainer works great for this), squeezing thoroughly. Drink the juice that results, and use the remaining pulp in the recipe.

You can use any combination of nuts and seeds for the almonds, pumpkin seeds, and sunflower seeds. To prepare them, cover with water for 2-4 hours, and drain. Rinse well, and drain again.

1 cup raw almonds, soaked
1/4 cup raw pumpkin seeds, soaked
1/4 cup raw sunflower seeds, soaked
4 sundried tomatoes, soaked to rehydrate (if dried)
1/2-1 Jalapeño pepper (depending on the spiciness you prefer), seeds and membranes removed
juice of 1 lime
1 clove garlic
1/2 teaspoon sea salt
2 cups carrot pulp
1/4 cup packed cilantro, roughly chopped
hemp, chia, sesame, or poppy seeds, for rolling

In a food processor, combine nuts and seeds, sundried tomatoes, garlic, and sea salt until well mixed, scraping down the sides as necessary. The finished texture should be similar to that of a pâte. Transfer to a large bowl, and use your hands to mix in carrot pulp and cilantro.

Using your hands, take a golf ball-sized piece of the mixture. Gently roll in the palm of one hand, using the index finger and thumb of your other hand to flatten the top and bottom as you go. This will give you a cylindrical croqueta, or form it into whatever shape you like.

Roll the croqueta in seeds and serve, or dehydrate for 8-10 hours at 105 F. Serve with Mango Corn Relish, fresh greens, avocado, and lime wedges.

Cover and refrigerate any leftovers for up to a week.

Mango Corn Relish
about 2 cups

1 mango, diced into 1/2 squares
kernels from 1 cob of corn
1/4 cup packed cilantro, roughly chopped
1/2 of a Jalapeño pepper, seeds and membranes removes
1 tablespoon diced red onion
juice of 1 lime
1/4 teaspoon sea salt

Gently stir together all ingredients. Allow to sit for at least 5 minutes for the flavors to meld. Serve with Jalapeno Carrot Croquetas, crudités, corn chips, or salad.

Chickpea

2010-05-14T08:58:00.000-07:00

Last week, I put some chickpeas on the stove. I had a desperate craving for a chickpea salad sandwich (more on this in a minute) and, being out of the canned variety, and considering the amount of time involved to soak and cook legumes in mountain altitudes, I decided to use a quick-soaking method. Here, you cover chickpeas in water, bring them to a boil, and immediately turn off the heat before letting them sit for a few hours.

So I put the chickpeas on the stove, turned the heat to high, and left them there. I left them while my daughter and I snuggled with a book, I left them while we proceeded to take a nap. And an hour later, when I woke, perturbed to hear my daughter stir and announce sleepily, "mama, it stinks," I left every thought of chickpeas in a vacant corner of my head, and had absolutely no context for the odd odor seeping under my bedroom door.

Even when I opened the door to a thick, white wall of smoke, my first thoughts were someone has firebombed us! and why don't any of my three smoke detectors work? and not: chickpeas. It was only when, staring blankly into a sputtering, indiscernable mess on the stovetop (what was it, anyway? boba? black beans?), I realized that the smoke had something to do with me. I transferred a ruined All-Clad pan to the backyard, and started opening things up. Corraling two cats and a toddler would have been a good idea, but in my sleepy delirium, I just didn't think of it. There was still smoke pouring out of every window, seeping under every door.

Convinced one of the cats had escaped, I frantically searched the porch, then ran down the street, calling "Abra! Abra!" not stopping to notice the eyeliner smeared across my face, or the fact that I was braless and wearing my husband's undershirt, or that for some inexplicable reason, many of my neighbors had decided to congregate on their porches at 3:00 in the afternoon.

I usually do not conduct myself this way.

Half an hour later, we were all composed and safely in the house, which smelled only slightly less bad, and still does.

But there's a good reason for this, I promise. Because while my mind was far away from the burning chickpeas, it was dilligently occupied with another sort of chickpea. Or bean, or peanut, or a thousand other silly terms we use to talk about embryos and fetuses. I am pregnant. And sometime this Fall, our family expects to meet this chickpea person who incites a desire for very specific sandwiches and afternoon naps, and makes me want to leave things on the stove.

I am not much of a planner, and I suppose that's evident in this too. I wouldn't have planned on the fostering/adoption process and being pregnant, about to publish a cookbook, adding all sorts of new things at once. But when I find myself in the midst of it, the corners of my mouth turn involuntarily upward, and I cannot imagine a better life in the world.

But oh! back to those chickpeas. This was my intent, to make a simple Salmon-Safe Pâté and use it to fill slices of sprouted grain bread. This could be just a pregnancy thing, but I think you'll like it too. Note that this recipe calls for canned chickpeas, no stovetop required.

Salmon-Safe Pâté
about 2 cups
This recipe uses dulse, a type of seaweed prized for its high mineral content and intense flavor. If you can find it, applewood-smoked dulse from Maine Coast Sea Vegetables adds amazing flavor. Just break an 8"x 1" length into small pieces, and soak briefly in water before adding.

2 tablespoons dulse
1 can (15 ounces) chickpeas
1 cup shredded carrots
1/2 red bell pepper, seeds removed, cut roughly into chunks
2 tablespoons minced onion
2 tablespoons vegan mayonnaise
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon chopped fresh parsley (optional)

Pulse all ingredients in a food processor until well-combined, but not pureed. Transfer to a medium bowl, and refrigerate at least 15 minutes to allow the flavors to meld.

Serve as a sandwich filling, or with an assortment of vegetables. Celery and red bell pepper are particularly good at scooping it up.

Raw Salmon-Safe Pâté
Now that the nausea of early pregnancy has passed, and I'm eating more raw foods, this is the version I make often. Substitute a combination of 1 1/2 cups sunflower seeds and walnuts, soaked for at least 2 hours, for the chickpeas. Omit vegan mayonnaise. Process the mixture slightly longer, scraping down the sides often, until you reach a consistency that still has its texture, but isn't noticeably chunky with nuts and seeds.

Stuffed into a halved bell pepper or tomato and served atop salad greens, the raw version makes a perfect healthy lunch.

Perfect Pancakes

2010-05-13T10:06:00.000-07:00

This is the thing to serve at 2:00 a.m., when friends have stumbled into your small apartment after an evening of imbibing. The pancakes are quick and easy to whisk together, even in a half-tipsy condition. And there’s a charming innocence in asking “Can I make you some pancakes?” that has the power to remove hours of alcohol-tinged debauchery. Eat them leaning against your kitchen sink and laughing, preferably with strong coffee.

And if you wake--a bit later than 2:00 a.m., I hope!--to a scene like this instead of a room full of bar-hopping friends:

Top the pancakes with blackberry sauce and Whipped Coconut Cream, or try one of the variations below, and serve leftovers wrapped around peanut butter and jelly.

To effortlessly release the pancakes before flipping, you’ll need a very thin metal spatula. It should be wide enough to slide under the pancake, and flexible for easy handling.

Buttermilk Pancakes
10-12 pancakes

1 ½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon sea salt
1 cup non-dairy milk (I like almond)
½ cup coconut milk, soy creamer, or additional non-dairy milk
1 tablespoon apple cider vinegar
½ cup water
1 tablespoon agave nectar, maple syrup, or evaporated cane juice
1 teaspoon vanilla
1 teaspoon vegetable oil or vegetable oil spray, for pan

Heat a cast-iron skillet over medium-high heat. Brush lightly with a teaspoon of vegetable oil or spray with a bit of vegetable oil spray.

In a bowl or 2-cup measure, combine remaining liquid ingredients, and allow to sit for 5 minutes. Meanwhile, whisk dry ingredients together in a medium bowl. Pour the liquid mixture into the dry, and mix with a spatula, using a light hand to prevent tough pancakes. The batter will bubble up some; give it a good stir after this happens to dissipate any lumps.

Pour batter into prepared pan using a ½ cup measure, spreading it slightly. When bubbles begin to form and burst on top, slide a thin spatula underneath and release the pancake all around. It’s likely the cakes will stick a bit, but a quick loosening makes them manageable. Flip the cake, and continue to cook until slightly golden on the bottom, about one minute more.

Stack high on a plate, and serve warm, topped with syrup and smears of vegan margarine.

Waffles
This batter makes excellent waffles with a crisp exterior and fluffy interior. Simply prepare as directed and cook in a waffle maker according to manufacturer’s instructions.

Chocolate Chip Pancakes or Waffles
Add 2/3 cup miniature chocolate chips with the dry mixture, tossing well to coat. Continue with recipe as directed.
These are particularly good—and very pretty—topped with raspberry jam and a dusting of cocoa powder.

Blueberry Pancakes
Gently rinse 1 cup fresh blueberries. Once the pancake has been poured into the pan, drop 8-10 blueberries directly into the batter. Wait for the bubbles to burst, then flip and continue to cook as directed.

Spiced Pear or Apple Pancakes
Peel and core 2 firm pears or apples. Slice the fruit crosswise into 1/4” thick rings, and toss them together in a bowl with: 1 tablespoon maple syrup, ¼ teaspoon cinnamon, 1/8 teaspoon ground ginger, and 1/8 teaspoon fresh ground nutmeg.

For the Blackberry Sauce pictured above: in a medium saucepan, combine 2 cups fresh or frozen blackberries, a pinch of sea salt, the juice of half a lemon, and a bit of sugar or other sweetener. This will vary widely depending on the sweetness of your berries, so start with 2 teaspoons, and add by the teaspoon, tasting as you go, until you reach the desired sweetness.

Bring to a gentle simmer, and cook until thickened slightly. Don't allow the sauce to bubble for too long, as blackberry seeds can impart a bitter taste.

Vegan Road Trip, Part V: Santa Fe

2010-05-11T20:26:00.001-07:00

For the final bit of our road trip, we're in Santa Fe for little more than a day. It's the last chance to stop at Trader Joe's before returning to Colorado (Candy Cane Joey Joe's! Brown Rice Marshmallow Treats! Inexpensive bagged greens!), and we make time for two vegan-friendly eateries before the trip. It's all been incredibly fun, traveling with a toddler and eating vegan along the way and living out of suitcases for a month. I can't wait to do it again!

Posa's El Merendero
For vegan tamales, this is the place. The filling is simple: zucchini, squash, red pepper, green chile and corn, encased in a masa shell and steamed. If you order from the restaurant, try them smothered in red chile (it's vegan), along with the beans and rice, which are also free of animal products. Not in Santa Fe? They also ship. If you don't have vegan tamales locally, these are definitely worth trying.
Posa's
vegan-friendly tamales
Plaza Santa Fe location
3538 Zafarano #A2, near Albertsons
The Factory & Restaurant location
1514 Rodeo Road
505.471.4766

perfect vegetables at Gabriel's

Gabriel's
This Santa Fe restaurant serves Northern Mexican food (called "Old Mexican" by New Mexicans), which is exactly what I want after several meals of Tex-Mex style smothered burritos and roadside stops. It's located in a large adobe hacienda, with plenty of seating for families and alcoves for couples. The margaritas are simple and excellent, and the tableside guacamole is a must, the perfect balance of lime tartness and jalapeno spice and fatty avocado. I'm really surprised by the Vegetarian Fajitas, because while the tofu is fairly typical, the vegetables are varied and perfectly cooked: lovely pattypan squashes, flawlessly grilled eggplant, sweet charred corn. The veggie tamales are vegan, and include nopales (cactus), one of my favorites. For a place that specializes in seafood and mole, this place does vegetables right.

the Vegetarian Tamale Plate, with lard-free beans and rice

Gabriel's
vegan-friendly Mexican
4 Banana Ln
Santa Fe, NM 87503
505.455.7000

While in New Mexico, I really wanted to try The Tree House, Santa Fe's vegetarian pastry cafe. After repeatedly driving past what we thought was their location, we gave up and went for tamales instead! I later learned they moved around the time of our visit, and their new location seems to be up and thriving. Next time!

Vegan Road Trip, Part IV: Phoenix, Scottsdale, and Sedona

2010-05-06T16:38:00.001-07:00

After several weeks in Los Angeles, I'm lulled into the slower pace of these health-conscious cities. We stay in Scottsdale, at the Scottsdale Resort and Conference Center, where we're comfortably tucked away, gorging on fresh fruit and emerging only to try local restaurants.

Green
The comments on this casual eatery are mixed: "It's a vegan McDonald's! Awesome!" and "This place is dirty and disgusting," so I'm not sure what to expect. It turns out to be neither of these things, and offers a solid menu of sandwiches, salads, pizzas, and entrees. Many items are heavy with garlic, salt, and fat (which isn't entirely a bad thing), but you can easily go healthy with items like Steamed Edamame, Tahini Coleslaw, or a Balsamic Picnic Salad (greens, organic pecans, apples, and strawberries in balsamic dressing). The appetizer menu looks interesting, but the Crab Puffs and Samosas are just okay. For a fatty, salty fix, go for Mum's Meatball Po Boy instead. I usually don't order salads at vegan restaurants, but the Three Green Salad (palm hearts, Spanish olives, lemon olive dressing) and Jerk Tofu Salad (jerk-spiced house tofu with greens and Jamaican dressing) are tempting. The mock chicken is worth trying, whether in the Ranchero Salad, where its accompanied by greens, carrots, and ranch dressing, or in the Drunken Mushroom Chicken, with sake and tamari over rice noodles. Don't miss the Thyme Fries, and try the Tsoynamis, made with vegan soft serve. The Rocky Road is excellent (vegan marshmallows!), and the otherwise icy Pumpkin Pie is topped with whipped soy cream. Flavors vary daily.
Green
2240 N. Scottsdale Rd. #8, Tempe, AZ 85281
480.941.9003

Fresh Mint
This pan-Asian eatery serves mock meat dishes, well-cooked vegetables, and classics like eggrolls and noodle bowls. The evening we visit, they are incredibly busy, with only one or two servers staffing the packed restaurant. We wait over an hour for our food, which turns out to be great. Servings are small and prettily plated. To apologize for the poor service, they bring us a slice of peanut butter chocolate cake, which on asking, we discover isn't vegan. It is quickly replaced with a tapioca coconut pudding, which is very good. Visit during lunch, and you won't contend with large crowds and overwhelmed waitstaff.
Fresh Mint
13802 N Scottsdale Rd, Scottsdale Arizona 85254
480.443.2556

raw vegan sushi at Chocolatree

Chocolatree Cafe
I giggle to see the hours listed as "11am-8pm or as late as the Bliss Vibes keep alive!" but I'm genuinely happy to be at this raw, high-vibe cafe. After a day of hiking and searching for energy vortexes, I'm hungry and tired. It's New Year's Eve, and we haven't booked a place to stay, but Chocolatree is open, and both the server and the cafe are warm. We're more interested in the free wireless internet than the food, but when Thai Coconut Soup and a Sushi Plate arrive, I eagerly tuck in. The soup is amazing: fresh Thai coconut cream with lime, onion, garlic, and chiles, filled with fresh vegetables and served cold. The sushi is simple, and a bit loosely wrapped, but good. The menu is similar to Go Raw Cafe, with some more inventive offerings. For dessert, we order the Chocolate Ganache Cake, and my two-year-old has found love. I vow to try the Chocolatree Porridge next time, a mix of warm coconut cream porridge with strawberries, seeds, and agave, from the kids' menu.

the extensive selection of raw chocolates at Chocolatree

I buy a few raw chocolates for the road, and savor a bite of Aztec chiles and cinnamon. It's after 8, and we still don't have lodging, but the Bliss Vibes are alive.

Be sure to ask which chocolates are vegan; some contain honey.
Chocolatree Cafe
1595 West Highway 89A, Sedona, AZ 86336
928.282.2997

I ring in the New Year on a road under the naked Arizona sky, and we're the only people for miles. Minutes earlier, there's an unfortunate incident involving liquid and a rapidly moving car.* But we can't stop laughing about it. I'm with my favorite people in the world, and the view is so expansive, I can't tell where the road ends and the sky begins.

*Do not atttempt to dump urine when driving 80 mph; it will not end well! That's right, I'm writing about this on a food blog.

Vegan Road Trip, Part III: Los Angeles

2010-05-01T23:21:00.000-07:00

A lot of my childhood was spent at Disneyland. My Dad was one of the first engineers at the park, and remembers Walt Disney walking around and chatting with the employees as they planned and created. I listened to lectures on the mechanics of automatronic figures for the duration of the Pirates of the Caribbean ride, and I never sat on It's A Small World without thinking of the hydrolics he designed for the laughing hyenas, or the air pressure used to make doll eyes blink. There wasn't much magic to the place, but my Dad instilled the gift of curiosity in me, and somehow managed to make it even more enjoyable.

For his 80th birthday, we decided to visit with the whole family. We're a mixture of vegans, vegetarians, and omnivores, and there were plenty of options to make everyone happy.

And Los Angeles is full of vegan food! Here's just a taste:

I explain that it's okay for vegans to ride carousel horses

Disneyland
My expectations for the Magic Kingdom are low, and so I bring plenty of fresh fruit and Raw Lemon Bars for our trip. But I'm happily surprised to discover baked sweet potatoes on Main Street, vegetable soup in several restaurants, and simple salads all over. For lunch, The Blue Bayou (inside the Pirates of the Caribbean ride) offers vegan Portobello Mushrooms and Couscous Maque Choux, but is booked for the entire day (reservations are recommended). We visit the adjacent Cafe Orleans, where I order Ratatouille (sans Corn Cakes; they contain eggs) and pommes frites (hold the garlic-herb sauce; it contains cheese). The former is more like a vegetable ragout than a true Ratatouille, but still decent. Throughout the park, there are plenty of fruit stalls in addition to the usual popcorn and churros, and I enjoy a pineapple juice in Adventureland's Tiki Juice Bar. A few stalls away, the Bengal Barbecue sells vegetable skewers with mushrooms, zucchini, squash, and pineapple; they're prepared on a separate grill from the meat. Later in the day, we return to New Orleans Square for vegetarian (vegan) gumbo in a bread bowl and mint juleps. There's no soymilk to be found in the park, but a plain cup of tea is fine with my raw bars. I'm still glad for my backpack stocked with fruit and snacks, but it's nice to know I could've survived without it.
Disneyland Restaurants
casual to fine dining, $-$$$
1313 S. Disneyland Drive
Anaheim, CA 92802
714.781.DINE

Phở Bò at Au Lac

Au Lac
Au Lac's blend of Asian, raw, and vegan cuisines has been dubbed Humanese, and I couldn't imagine a more lovely introduction. This quiet Fountain Valley restaurant feels kind of like a speakeasy, as you step past the simple exterior into a room full of sparkling granite tables and gorgeous people (they're waiting at the bar for drinks like the Breathearian and the Jim Jones Cocktail).

We start with Winter Rolls (strips of zucchini wrapped around coconut meat and lime leaf sauce), and Au Lac Raw Soup. The rolls are fine, but the soup is exceptional, a brothy infusion of miso saffron filled with nori, tomatoes, onions, garlic, shallots, bean sprouts, lime juice, celery leaf, dill, cilantro, red bell peppers, pine nuts, avocado and macadamia nuts. With so many ingredients, I expect a muddle of flavors, but each shines distinctly.

Rice dishes aren't my favorite, but I'm tempted by the Living Rice section and order the Asado Detira (sprouted raw wild rice, soft mushroom ribs with Chimichurri sauce, aquatic grass & garlic bread). The rice is a bit oily, but the garlic bread is the best raw bread I've ever tasted: spongy and thick and moist. I spend days trying to figure out the recipe (chia seeds? buckwheat?) and still don't have a clue. There's also excellent Phở Bò, the traditional Vietnamese soup of flat rice noodles, soy beef, soy ham, and anise broth, served with sprouts, basil, and jalapeno. We regret missing other entrees on the extensive menu, but there's already plenty to take home. At the end of the meal, Chef Ito brings us raw vegan chocolates to share, and makes a balloon for my daughter. They're enamored with eachother, and communicate only with their faces; Glory is full of shy intensity, and Ito has taken a vow of silence, which makes him--and Au Lac--even more charming.
Au Lac
vegan and raw Asian fusion, $$
16563 Brookhurst St, Fountain Valley, CA 92708

Flourish
This lovely vegan cafe on Wilshire closed last month, and I was so disappointed to hear it.

Their Tempeh Reuben, smothered with Daiya and served with a salad laquered with jammy fig balsamic, was the best I've had. And I've never paid $9 for a smoothie before, but the Pearl, made with fresh young coconut milk, almond butter, real vanilla bean, and Medjool dates was entirely worth it. Seeing a great vegan restaurant (it was ranked #3 in Los Angeles) close is a sad thing, so if you have a local vegan place, please go support it tonight!

RIP, Cafe Flourish. You were awesome.

Happy Family
Come for dinner, and you'll be treated to all-you-can-eat Chinese dishes, cooked to order on request (not a buffet), along with tea and extras. Skip the bland Congee (corn and rice soup) and request Hot and Sour, which isn't always available, but is peppery and delicious. The meal also comes with white or brown rice, and bread, which can be served fried or steamed. Vegetables are abundant here, but there are lots of mock-meats too. Start with Minced Squab in Lettuce Cups and House Chicken (fried mushrooms sprinkled with sesame and chiles), and don't miss the Eggplant with Basil, Vegetarian Soy Fish with Hot Bean Sauce, and Dry Sauteed String Beans, which are garlicky and always perfectly cooked. The Mustard Greens with Bean Curd Sheet is very popular, but I prefer the Vegetarian Shredded Pork with Pickled Vegetables. Everything is good, and if a dish isn't great, don't worry; there's another coming. The service is brusque and quick, so be assertive when making requests, and don't let the waitstaff ignore you; they're actually really lovely.
Happy Family Chinese Restaurant
vegan Chinese, $
111 N Altantic Blvd. #351, Monterey Park, CA 91754
626.282.8986

airy, sugar-coated Doughnuts at Madeleine Bistro

Madeleine Bistro
Chef David Anderson is doing some of the most innovative culinary stuff these days, and it's always a pleasure to visit this vegan eatery. Managed by his wife Molly, Madeleine Bistro balances casual and excellent, putting you at ease without the intimidation of other great restaurants. Everything is just right, from the Red Beet Tartare (served with a warm tofu cheese crouton, English cucumber, and balsamic glace) to the Waffles and Chicken (Belgian waffles, seitan “chicken”, mashed potatoes, and gravy).

Today we come for brunch, and order Doughnuts (with Strawberry Rhubarb Compote) and Beignets (above), substantial and crisp, with Apple Compote alongside. Try the Bigger Maque for an animal-free--and really fantastic--version of the original, or the Cheese Plate, composed of several house-made fromages, which can convince even the worst gastronomic snob that vegan cheese is legit. If you're feeling really decadent, make a reservation for Valentine's Day, and it'll be one of the best meals of your life. I'm still imagining the Smoked Portabella Terrine, and Carrot Meringues with Meyer Lemon Curd...

crisp Waffles and "Chicken" smothered with gravy, a pot of maple syrup alongside

Madeleine Bistro
vegan French, $$$
18621 Ventura Blvd. Tarzana, CA 91356
818.758.6971

Next up, Arizona...

Vegan Road Trip, Part II: Las Vegas

2010-04-29T09:46:00.001-07:00

After a brief stop in Beaver, Utah, and a hike through Zion National Park, we're on to Las Vegas. I love the overt nature of Vegas, where every desire is straightforward and honest, and people know what they want. I want some good vegan food, and this city doesn't disappoint.

I'm eating loads of fresh stuff from the cooler still, and piling plates high with fruit and salad from the city's many buffets, but I'm happy to enjoy indulgences like vegan doughnuts and melty sandwiches. Here's some of what Las Vegas has to offer.

Ronald's Donuts
This unassuming donught shop is housed in a strip mall a few minutes from the Las Vegas strip. About 80% of the doughnuts are vegan, and the owners are happy to point out the shelves which hold them. With simple favorites like tiger tails, maple bars, apple fritters, and doughnuts filled with cool soy cream, most people don't guess they're vegan. And you'll be surprised the prices are just like any "regular" doughnut shop; put Ronald's in downtown and fill it with hipsters, and the doughnuts could easily command $5 each. I can't say enough good about Ronald's; some people visit Vegas simply for this place, and there's no question why.

Here's a quick video of my daughter eating her first doughnut. It's funny, how reverent we are, as if passing down an ancient ritual. But food can definitely be a spiritual experience, right?

Ronald's Donuts
vegan-friendly doughnuts and pastries, $
4600 Spring Mountain Rd, Las Vegas, NV 89102
702.873.1032

Miko's Sushi
This family-owned sushi bar is such a treat, I visited three times during my stay in Vegas. The owners are knowledgeable about vegan diets, and happy to recommend their favorites from the extensive vegetarian menu. Even the tempura is vegan. With choices like the Kimpira Gobo Roll (seasoned burdock root, ohba, and spicy goma sauce), the Spicy Satoimo Roll (spicy taro root with cucumber), or the Kanpyo Maki Roll (seasoned gourd), this isn't your typical carrot-avocado-cucumber vegetarian menu. Try the Yakisoba or Ramen for a bowl of comfort, or the Miko's Special (spicy satoimo roll, futomaki, tempura roll, spinach hand roll, green beans hand roll, potato teriyaki, kimpira and hijiki). At less than $15, this sampler is the perfect introduction to excellent vegan Japanese.
Miko's Sushi
vegan-friendly Japanese, $$
500 E. Windmill Ln. Ste. 165, Las Vegas, NV 89123
(702) 823.2779

Go Raw Cafe
I have an instant aversion to any restaurant that serves Sour Dream or surrounds words like cheese and beans with quotations, but I really wanted to like this place. With two locations, these cafes inside raw retail stores provide Las Vegas with plenty of living food options. Their menu is full of classic, comfortable dishes like burritos, salads, pastas, and burgers, and I order the Mexicali Toast (Mexi pate, guacamole, salsa, sour dream, and hemp seeds) and the Traditional Pizza (buckwheat crust, “almond cheese,” basil pesto, marinara, veggies, and “walnut sausage”). The dishes are fine, but when you eat lots of raw food, you begin to want inventive stuff like Pepita Lime Apple Tiers (tart apple layers filled with pepita lime cashew cheese, jalapeno, and cilantro) and Persian Chia Pudding (chia-based rice pudding with rosewater, cardamom, and pistachios).

Umm, sorry. That was a shameless plug for my book; it features both recipes.

Ahem. I can't resist a cool glass of coconut water, so I order a large. It's delicious. When it's time for dessert, there are layered pies and cheesecake. Nothing really tempts me, so I skip it. I just can't stop thinking about Ronald's Donuts.
Go Raw Cafe
raw vegan cuisine and retail, $$
Westside Location
2910 Lake East Drive
Las Vegas, NV 89117
702.254.5382
Eastside Location
2381 East Windmill Lane #18
Las Vegas, NV 89123
702.540.9007

Red Velvet Cafe
With it's decadent interiors and clean lines, this sweet cafe has food to match. The menu features panninis, pizettas, daily specials, and plenty of desserts. Nearly everything can be made vegan, and it's wonderful to browse a bakery case and see vegan on tags for Red Velvet Cake and Orange Cream Torte. The Veggie Tuna Melt and Veggie Ham and Cheese are great for a quick snack. If you're staying longer, try the Vegan Taco Salad (basic but good) with Molten Chocolate Cake for dessert. Skip the baked fries and have a salad instead; it's a nice way to balance all that soy cheese and sugar, which Red Velvet still manages to make you feel light and healthy after.
Red Velvet Cafe
vegan-friendly bistro food and desserts, $$
7875 W. Sahara Ave. Suite 103 / 104, Las Vegas, NV 89117
702.360.1972

In Vegas, I'm staying at the Palace Station (a ridiculously--and fantastically--reasonably-priced place at the edge of the strip), and the Aria, a luxe, super-techy new hotel located in City Center. Can I tell you how much I adore this place? Rooms feature computerized temperature, media, and lighting controls, and it's all green-built with recycled and renewable materials. And I could wax poetic about the bathrooms for the next five paragraphs. But I'll spare you.

G shares her mama's fascination with a well-stocked bar.

If you're a vegan with a famly, a great option for accommodations is the Vdara, a non-gaming hotel with suites featuring gourmet kitchens and plenty of space. The best thing? Deluxe sized hair and body care products by Aveda. When you're accustomed to bringing toiletries (most hotels feature animal-based amenities), it's a pleasure to find vegan products waiting for you.

Now off to Los Angeles, where I look for vegan options at Disneyland...!

Vegan Road Trip, Part I

2010-04-28T21:16:00.000-07:00

This five-part series is from a trip taken earlier this year. I'll be travelling again this month, and wanted to share the first adventure before I blog the second. Enjoy!

clockwise, from bottom left: DHA flax oil, raw cacao and maca, a container of Inebriated Watermelon Salad, fresh herbs and greens, dates, watermelon, soymilk, soaked chia seeds, more fruit and veg, probiotic soymilk, cracked pepper-encrusted Chévre , fresh persimmons, stevia packets, Larabars, fruit snacks.

Road trips tend to feature the sort of junky indulgences justifiable only by travelling impossible distances in just hours. After all, caffeine is an excellent preventative of highway hypnosis. Sugar is a great pick-me-up. And fried food is...well, good. And when it comes to eating junk, I'm certainly not one to judge: I once travelled cross-country sustained only by Fritos, Abba Zabba bars, and Subway Veggie Delight sandwiches.

I do not recommend this.

This time, I decide to nourish my car-weary body with livlier choices: loads of fresh fruit and vegetables, raw food staples, and Nori Snacks. I'll be on the road with my favorite man and my two-year-old for a month, with stops in Las Vegas, Los Angeles, Sedona, Phoenix, Scottsdale and Santa Fe, so I want to be sure we all stay healthy and lively.

When I travel, I like to eat as much fresh food as possible. This keeps my energy high and prevents drowsiness when I'm sitting for long periods of time. Here are some of my tips for eating fresh and light during travel:

Bring a cooler on car and rail trips. This allows you to keep anything from green juices to dips for several days without refrigeration. A cooler is especially good if you're stuck in a hotel, or don't know what vegan options will be available.

Skip coffee, sodas, and energy drinks in favor of fresh juices and green smoothies. They store well in jars, and keep for a day without refrigeration, and several in a cooler. If you're accustomed to caffeinated beverages, try iced mate sweetened with stevia and a splash of raw nut milk. I bring soaked chia seeds (1/3 cup chia seeds to 2 cups water), and mix them with stevia and fresh-squeezed oranges (I use a pocket knife to slice and squeeze them) for a refreshing drink packed with EFA's.

Eat mostly fresh fruits and vegetables. Bananas, dates, clementines, celery, and handfulls of undressed greens are nourishing and quick. These are my favorite road foods, since they don't require a stop, and don't make you want to nap after eating. You can find them at any grocery, and your body probably won't miss all the stuff you usually eat.

Pack a container of nut or seed butter, which makes anything palatable and keeps for days unrefrigerated. And travel with a few avocadoes, which can transform the most mundane salad into a proper meal.

Slather vegetables and raw crackers with Chévre, hummus, or raw pate for a filling snack.

Nibble healthy sweets like Raw Lemon Bars, raw cookies, and dates.

I never pack earlier than an hour before leaving--it's a terrible habit--but I know with a first stop in Beaver, Utah, our vegan choices will be limited. The evening before our trip, I make raw Cashew Chévre and assemble Nori Snacks. The Chévre is great for spreading on vegetables or mounding on a salad, and salty, chewy Nori Snacks are like a raw vegan Slim Jim. Cut them into bits for easier munching, or to accommodate small hands. I dehydrate them for 10 or so hours to ensure they last the whole trip, but the snacks can be rolled and eaten as they are.

Nori Snacks
16-20 snacks
These easy bites have a BBQ flavor; add a generous dash of cayenne for extra heat. The spices can be varied to suit your taste: for Italian, omit molasses and liquid smoke, and add basil, oregano, and Italian red pepper flakes. For Japanese, omit sundried tomatoes, molasses, and liquid smoke, and add grated ginger, wasabi powder, or a dash of toasted sesame oil.

1 cup raw sunflower seeds, soaked for 1 hour and drained
1/2 cup raw pumpkin seeds, soaked for 1 hour and drained
1/4 cup sundried tomatoes
1 tablespoon molasses
1/4 teaspoon liquid smoke
sea salt to taste (this depends on whether your tomatoes are salted; begin with 1/4 teaspoon and adjust)
8-10 nori sheets, cut in half crosswise (you will have 2 10" x 5" sheets)
small bowl of water, for securing the edges

In a food processor, combine sunflower and pumpkin seeds, sundried tomatoes, molasses, liquid smoke, and sea salt. Scrape down the sides as necessary, processing until you reach the consistency of a firm pate. Refrigerate until ready to use, up to 2 days.

To assemble, place a nori sheet on a work surface with the long side facing you. Spread about 2 tablespoons of the pate horizontally across the sheet, leaving a 1" area at the top clean. Dab the clean area with a bit of water, and starting from the side toward you, roll up the sheet. Press the wet nori to seal the edge. Repeat with remaining nori and pate.

Eat as they are, or dehydrate overnight at 105 degrees for longer storage.

With everything packed and ready, we're on our way!

Cayenne Crumb Baked Macaroni

2010-04-15T20:12:00.000-07:00

I recently had friends over for a kid-friendly dinner of Caesar Salad, BBQ Seitan, and good bread served with my Roasted Garlic Bowl. And of course, the richest, creamiest baked macaroni, which goes under the auspices of "Macaroni and Trees" for occasions like this. Just perch some steamed broccoli on top, and you'll have a forest full of edible goodness that--remarkably--gets grabbed immediately by little hands.

Would it be melodramatic to say I'm thrilled to share this recipe with you? It would, but I really am thrilled, because this macaroni and cheese is very, very good. It's slightly tangy, and has the creamy color of sharp white cheddar. Omnivore children gobble it up. And it can easily be made soy-free (substitute olive oil for vegan margarine in the crumbs), or wheat-free (use rice or quinoa pasta), if you like.

And look what a dense, creamy bechamel you can make--with no dairy or flour at all!

Cayenne Crumb Baked Macaroni
8 entrée or 12 side dish servings
Serve with a feisty Sangiovese or Shiraz, the perfect balance to this rich supper.
I prefer to use celentani—also called cavatappi, the whimsical corkscrew-shaped pasta, for the macaroni. It holds just the right amount of sauce, and can be found in most supermarkets.

For the Macaroni:
1 pound uncooked celentani or macaroni
2 cups raw cashews, soaked in hot water for at least an hour, and drained
2 cup water
2 cloves garlic
3 tablespoons tahini, preferably raw
3 tablespoons nutritional yeast
1 teaspoon ground flaxseed
¼ cup fresh lemon juice
2 teaspoons sea salt
¼ teaspoon ground black pepper
¼ teaspoon ground fresh nutmeg

For the Cayenne Crumbs:
4 slices wholegrain bread, old or lightly toasted
¼ teaspoon cayenne
2 tablespoons margarine

Make the Baked Macaroni:
Heat oven to 350ºF. Generously grease a 5 quart or 9” x 13” baking dish, or a very large ovenproof bowl, and set aside.

Cook pasta al dente according to package directions. It should have a slight bite, but be completely cooked. Drain, and transfer to prepared baking dish.

Meanwhile, make the sauce. In a blender or food processor, combine remaining ingredients and blend until completely smooth. Pour over cooked macaroni, stirring thoroughly. The macaroni should be saturated with sauce, and the best way to do this is to agitate it, allow it to rest a moment, and agitate it again. Repeat this a few times, and set aside.

Melt together margarine and cayenne in a medium bowl, and set aside. Pulse bread in a food processor or blender until coarse crumbs form. Add to margarine mixture, and toss to combine. Distribute cayenne crumbs evenly over macaroni. Bake 30-35 minutes, covering the top with foil if it browns too quickly. The top will be golden and crisp, while the interior is a creamy, molten muddle.

Serve hot.

For dessert, I made Hostess-style orange cupcakes. Everyone remembers the chocolate sort, of course, but the orange ones are the real gems. I remember eating them--two packages, sometimes--as a midmorning snack in high school, washed down with a pint of milk. How I survived past age 17, I will never know. This version is much healthier: all organic and vegan, and tinted with carrot juice and tumeric instead of things which, despite several degrees, I still cannot pronounce.

Happy Spring! With New Stuff!

2010-04-05T15:07:00.001-07:00

The season began weeks ago, but now that I can actually feel it, I want to officially wish you a very happy Spring. See those daffodils peeking out of the ground behind me? It's happening!

You'll find plenty of fresh plant-based recipes here at veganjoy this Spring, and some other new things too. I've tagged recipes as soy-free, wheat-free, and kid-friendly, so those with allergies or aversions can easily find what they're looking for. I'll post more how-to videos in the months ahead, showing you how to prepare raw vegan milk, cut a pineapple, decorate a cake, that sort of thing. I'm also really pleased to begin posting pieces on topics like vegan adoption and probiotics, which will feature voices of those who really know their stuff. Stay tuned for a cookbook update as well!

Thank you for being part of this blog, whether by reading, following, or commenting. I'm so glad to have you here.

Whipped Coconut Cream

2010-04-04T16:23:00.001-07:00

Easter is my very favorite day of the year, so it's only fitting to celebrate with a grand breakfast. Today, my morning was a bit rushed, so it meant chocolate-chocolate chip pancakes (made by the Mr.) with macerated strawberries and Whipped Coconut Cream before spiriting off to Easter choir.

I'm so happy to share my Whipped Coconut Cream recipe with you, because it's a quick, simple way to adorn everything from desserts to pancakes, and I'm convinced it will increase your culinary prowess a hundredfold. I used to love Soyatoo!, but it's expensive, and so much nicer to make it yourself instead of relying on packaged stuff. And just look at those billows below--you can't get that from a can. Lovely!

Whipped Coconut Cream
about 2 cups
The cream skimmed from coconut milk transforms into rich fluff and holds up fantastically, perfect for dolloping onto your favorite desserts. This recipe yields a lightly-sweetened topping; add a teaspoon more sugar if you prefer a sweeter version.

1 can (14 ounces) full-fat coconut milk
1 tablespoon sugar or evaporated cane juice
½ teaspoon vanilla, rum, or other flavoring

Place a medium bowl (glass, metal, or ceramic are all fine) and beaters of an electric hand mixer in the freezer to chill.

Refrigerate coconut milk, in the unopened can, for at least an hour, or freeze for about 20 minutes. Be careful not to agitate the can too much as you do this; you want the fattier “cream” to rise to the top, leaving thinner coconut liquid underneath, and shaking it will prevent this.

Remove from refrigerator or freezer, and carefully open the can. Using a small spoon, slowly skim the cream from the top, and transfer to the chilled bowl. You should get about half the can before the thin liquid appears underneath; try not to include any of this. Reserve remaining coconut milk for another use (it's great in smoothies).

Add sugar and vanilla or flavoring, and begin whisking with the chilled beaters of an electric hand mixer. The cream is done when it thickens and soft peaks form when a beater is lifted. Stiff peaks may be achieved if the coconut milk is particularly high-fat, but don’t whip the cream so long that it warms and begins to liquefy.

Cover and refrigerate for up to 2 hours before serving, whisking briefly before using.

Happy Easter. I hope yours is sweet and full of life!

Crème Brûlée

2010-04-02T15:16:00.000-07:00

This Easter, finish a traditional supper with small servings of rich, creamy Crème Brûlée.

I kind of suspect there are some of you out there, you lovely salt-of-the-earth people, who think it would be great to be vegan (nice for the animals, good for your health, and so on), and quite manageable, actually. Except for one thing.

Crème Brûlée.

Yes, this dastardly custard is the culprit. Sure, you love animals and you care about the environment. And sure, there are Crème Brûlées made with silken tofu or almond milk. But come on.

You want the real thing. Silky, vanilla-flecked cream with just the right amount of heaviness. Coy in its ramekin, waiting for your spoon to take a swat.

So, this is me, standing here and inviting you into all things vegan. Imagine I'm extending my hand, and smiling with a little wink, and saying, "Come on over. We've got Crème Brûlée."

Crème Brûlée
8 servings
This recipe makes a classic custard flavored richly with vanilla beans. If you wish to add the flavors of herbs or liqueur, see the instructions for Flavoring Ganache. For more on kitchen torches and brûléeing, see my Lavender Rice Pudding Brûlée with Blueberries.

1/4 cup cornstarch
1/4 cup cold water
1 13-ounce can coconut milk (full fat)
1/3 cup sugar or evaporated cane juice
seeds scraped from one vanilla bean
generous pinch sea salt
1/4 cup cooked sweet potato, or sweet potato puree
about 8 teaspoons sugar or evaporated cane juice, for brûléeing

Preheat oven to 325°F. Prepare a bain marie: Place eight small ramekins in one or two large pans (the ramekins should not touch), and put some water on to boil. Set everything aside.

In a small bowl, stir together cornstarch and cold water until completely dissolved. Pour the mixture into a blender, along with coconut milk, sugar, vanilla bean seeds, and sea salt. Blend until completely smooth, scraping down the sides as necessary. Add sweet potato, and blend again.

Pour the custard into the prepared ramekins, and add boiling water to the pan (be careful not to get water into the ramekins), bringing the water halfway up the sides of the ramekins. Carefully transfer to oven.

Bake the custard 40-45 minutes, until they appear mostly set. A bit of jiggle in the center is fine; you don't want to cook it to the point of curdling. Cool the ramekins slightly on a wire rack, then transfer to the refrigerator to chill for at least two hours, and up to overnight.

To serve, sprinkle each pudding evenly with a scant teaspoon sugar or evaporated cane juice. Heat a torch to medium heat, and hold the torch about one inch from the surface. Make small circles, and caramelize the sugar. It will bubble, melt, and go golden brown. Don’t allow the sugar to burn past a medium brown color, but do be sure there aren't too many pale bits. Serve immediately.

Miss Two, who looks oddly sophisticated enjoying the satisfying crack of a good Crème Brûlée.

Red Garlic Soup

2010-03-23T20:59:00.000-07:00

I desperately wanted to post about warm weather treats like Vanilla Milk and Crème Brûlée, but the sky has just dumped about 5" of cold flakes, leaving me snuggled up in fleece. Fleece. (I loathe fleece, and do not take its wearing lightly.) So tonight, you're getting soup.

This recipe is named not for an exotic sort of ruby-hued garlic, but simply for the fact that it's red. Very red, made so by red bell peppers and lots of tomatoes.

It's so simple, and to carry on the laziness I felt while making it, I'm not even going to type it up properly. As with most soups, there's a huge margin for variation here, so skip the onion, add different vegetables, stir in some cooking sherry. Lazy.

It goes like this: In a large stockpot, saute 3-4 diced stalks of celery, a diced onion, and 4-8 crushed cloves of garlic for about a minute. Add 3-4 cups diced mixed vegetables (I used a frozen package of carrot, corn, and green beans), along with 2 diced red peppers. Saute until slightly soft, then stir in 1 13-ounce can tomato sauce, 2 13-ounce cans diced tomatoes, and 1 or 2 cups water. Transfer about a third of the soup to a blender, blend completely smooth, and return to the pot. Add about 1/2 teaspoon each of dried basil, oregano, thyme, and sea salt. Bring to a boil, then reduce heat to low and simmer about 30 minutes or as long as you like. Salt to taste; this will depend on the amount in the tomatoes, and which vegetables you use, so taste well. The juice of a lemon, stirred in at the end, also gives the soup a lovely tart punch.

Serve each portion with a swirl of Cashew Crema or a sprinkling of fresh herbs, if you like.

Sweet Potato, Lentil, and Coconut Curry

2010-03-16T16:26:00.000-07:00

Despite the Winter doldrums, hearty stews like this make me glad to savor the last of these cold days. This curry combines plenty of vegetables (use whatever you have on hand: cauliflower, potatoes, red peppers) with the richness of lentils and coconut, and is so comforting, you'll want to snuggle on the couch with a bowl any time of year.

Sweet Potato, Lentil, and Coconut Curry
8-12 servings
The secret to this soup's creamy texture is a combination of red lentils--which practically dissolve when cooked thoroughly--and blending half of the soup. Use this technique any time you want to add smoothness without added fat. (Of course, that doesn't apply here, since this recipe uses an entire can of coconut milk.)

1 1/2 cups red lentils
1 teaspoon extra virgin olive oil
4 cloves garlic, minced
1 large onion, diced
4 carrots, sliced into 1/2" pieces
4 stalks celery, sliced into 1/2" pieces
2 zucchini, sliced into 1/2" half moons
3 medium sweet potatoes, cut into 1/2" chunks
6 cups water
2 13-ounce cans crushed or diced tomatoes
1 13-ounce can coconut milk (low fat coconut milk can also be used)
1 tablespoon plus 1 teaspoon curry powder
1 tablespoon sea salt
generous pinch crushed red pepper
1 bunch kale, spinach, or other dark greens, roughly chopped
juice of one lime

Soak red lentils in water for at least 2 hours and up to overnight. Drain, rinse, and set aside until ready to use.

In a large stockpot over medium high heat, combine olive oil, garlic, onion, carrots, celery, zucchini, and sweet potatoes; I simply add each ingredient as I'm finished chopping, in no particular order. Saute until just tender, 5-8 minutes. Add water, crushed or diced tomatoes, and reserved lentils. Bring to a boil, then reduce heat to medium low and simmer 30-40 minutes.

Transfer half the soup to a blender (if you have a plastic blender jar, you may want to cool it slightly in a bowl first), and blend until very smooth. Return blended soup to the pot. Stir in coconut milk, curry powder, sea salt, crushed red pepper, and greens, and simmer for another 10-15 minutes. Add lime juice, and serve hot.

The curry is excellent as is, or served over cooked grains for a more substantial meal.

Raw Apple Tart

2010-03-14T14:11:00.001-07:00

Crisp apples and rich caramel pair with a crumbly almond-pecan crust in a tart that can be served for dessert, breakfast, and even dinner. Enjoy the vanilla-flecked filling on its own for an afternoon treat, or use it to fill a cooked apple pie for a dessert with plenty of sweetness and no added sugar.

Every cook should have a squeeze bottle (or several) on hand to dispense icings and sauces effortlessly and attractively. Look for them at kitchen supply stores or cake decorating shops.

Raw Apple Tart
8-12 servings
For the tart crust:
1 cup raw almonds
1 cup raw pecans
1/2 cup dates, pitted
pinch sea salt

For the filling:
2 Granny Smith apples, peeled and cut into rough chunks
1/2 cup dates, pitted
juice of 1 lemon
beans scraped from 1" of vanilla bean (toss in the whole piece if you have a high-speed blender)
pinch sea salt
4 Granny Smith apples, peeled and thinly sliced

For the icing:
1/2 cup raw cashews, soaked for at least an hour
juice of 1 lemon
1 1/2 tablespoons agave nectar or 2 large pitted dates
additional water, to blend

Make the crust:
In a food processor, combine almonds and pecans until ground to a fine meal. Add dates and sea salt, and process until well combined. The mixture should hold together when pressed, but should not be too moist. Press into an 8" or 9" cake pan lined with plastic wrap, using the bottom of a glass to level the crust. Chill in the refrigerator while you assemble the filling and icing.

Make the filling:
In a blender, combine the 2 peeled apples, 1/2 cup dates, lemon juice, vanilla bean, and sea salt until completely smooth. Transfer to a large bowl, add apple slices from remaining 4 apples, and gently toss to combine. Set aside at room temperature while you make the icing.

Make the icing:
Combine raw cashews, lemon juice, agave nectar or dates, and 1-2 tablespoons water, and blend, scraping down the sides as necessary. Add water by the tablespoon until completely smooth, and a consistency suitable for drizzling; a spoonful should just begin to disappear on the surface when dropped into itself. Transfer to a squeeze bottle or small bowl, and set aside.

To assemble, tumble apple filling onto prepared crust, smoothing the top to make a slight mound. Squeeze or drizzle the icing over. Serve with cups of tea or Vanilla Milk (look for the recipe on veganjoy this week), and enjoy!

Barbecue Ranch Bowl

2010-03-12T14:12:00.000-08:00

A few years ago, I lived in Westwood Village, just blocks from the fantastic vegan restaurant Native Foods. When offerings like the Chicken Run Ranch Burger or Chili Cheese Fries (delicious, but very fatty) gave way to something healthier, I'd order a Mad Cowboy. Substantial and healthy, this heap of baked potato, vegetables, barbecued tempeh, and ranch dressing always left me satisfied...and still ready for a long walk around the neighborhood.

This Barbecue Ranch Bowl is loaded with vegetables, and inspired by Native's Mad Cowboy. It uses my hot pan method to cook the tempeh and vegetables, and features the same elements as my Barbecue Ranch Salad in Cook, Eat, Thrive, and I think it will quickly become one of your favorites.

Barbecue Ranch Bowl
4 dinner servings
The Peppercorn Ranch Dressing yields about 1 cup and keeps well, giving you just enough for salads and sandwiches the following week.

For the vegetables and tempeh:
2 large Russet potatoes, or other baking potatoes
1 8-ounce package tempeh
1/3 cup barbecue sauce (store-bought is fine; I used Trader Joe's Kansas City Style)
1/2 pound cauliflower (about half of one head), cut into 1" florets
1/2 pound broccoli (about half of one head), cut into 1" florets
4 carrots, peeled and cut into 3/4" chunks
2 zucchini, cut into 1/2" half moons
1 cup fresh or frozen corn
1 teaspoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

for the Peppercorn Ranch Dressing:
½ cup vegan mayonnaise
2 tablespoons non-dairy milk, preferably unsweetened
2 tablespoons apple cider vinegar
2 cloves garlic, minced
¼ teaspoon dried basil, or ½ teaspoon finely minced fresh basil
¼ teaspoon dried parsley, or ½ teaspoon finely minced fresh parsley
¾ teaspoon freshly ground pepper

additional barbecue sauce, thinned with water to a drizzling consistency, for serving
2 green onions, green parts only, for serving

Heat oven to 400ºF, and place a large metal pan (or two smaller ones) in the oven. Prick potatoes with a fork, wrap in foil, and place in the oven in any space not occupied by the pan(s).

Cut tempeh into thirds (each third will be a square shape), then cut each third in half crosswise to make six thin squares. Halve each square on the diagonal; at the end of it, you'll have 12 small triangles of tempeh. Toss gently with barbecue sauce, and transfer to prepared pan(s) in the oven, careful not to burn your fingers. Bake about 15 minutes, until edges are charred, turning once. Remove to a plate, and cover with foil or another inverted plate to keep warm.

While the tempeh bakes, in a large bowl, toss together cauliflower, broccoli, carrots, zucchini, corn, sea salt, paprika, and olive oil. Once tempeh is finished cooking (don't worry about cleaning the pan), toss the vegetable mixture in, and roast 20-25 minutes, stirring once.

While the vegetables roast, make the Peppercorn Ranch Dressing:
Whisk together all ingredients in a 2-cup measure or smallish bowl. The dressing will keep, refrigerated, for up to 2 weeks. Set aside.

At this point, the potatoes should be nicely baked (sqeeze one to be sure; it should give slightly under your fingers). Remove from oven, along with the vegetables.

To serve, halve each potato and place the halves in 4 bowls. Evenly divide vegetables among the bowls, and top each with 3 triangles of tempeh. Drizzle additional barbecue sauce and about 2 tablespoons of Peppercorn Ranch Dressing over each serving. Garnish with green onions, using scissors to cut them over the bowls. Bring to the table right away, with extra barbecue sauce and Peppercorn Ranch passed alongside.