Leslie Durso

Obsessed With: Reusable Produce Bags

Leslie — Fri, 18 May 2012 04:04:18 +0000

I never head to the grocery store without my reusable shopping bags, but awhile ago a thought stuck in my mind: I’m bringing my reusable shopping bags to avoid using paper or plastic, but what about all those plastic produce bags? For the last few years my answer was to just not use bags for them… but let’s be honest, it’s annoying to have produce loose getting all smashed up. And it’s nearly impossible if you buy from the bulk bins to avoid plastic! I might be a little behind on this item, but heeellloooo genius reusable produce bags! Why aren’t these on the shelves of every grocery store in the nation?? I found this neat set at Crate & Barrel. I highly recommend you pick up some of these! and better yet, sew your own! Can’t be too hard, just a simple drawstring bag.

And here I am at GreenFest NYC using the bags in my Vegan Pantry presentation:

‘Street’ Food Gone Vegan

Leslie — Fri, 11 May 2012 12:07:47 +0000

I recently had the distinct pleasure of dining in L.A. at a restaurant of one of my favorite chefs—a woman I’ve looked up to for a long time—accompanied by someone whose food-writing career I love to follow! I had a spirited lunch with Eric Gladstone of JLiving magazine and the foodie website Now I’m Hungry and we dined at Susan Feniger’s latest restaurant called simply Street. If you haven’t yet been I’ll spoil this article for you now by saying that you shouldn’t even finish reading… just go! Susan Feniger is a legend in this town. She’s pioneered some of the most delicious food in Los Angeles, most notably at her world-famous Border Grill. Susan never disappoints and Street is no exception. The menu boasts street food found around the globe. But she’s careful not to put too many spins on the plates, leaving diners with some of the most authentic ethnic food they’ll ever experience (even if they never leave L.A.). Knowing I was a vegan, Eric suggested Street since Susan had recently expanded her vegan options…and trust me, there were far too many to try in just one seating! By the way, all menu items with an “*” can be prepared vegan, no questions asked!

We started our journey —like all good journeys— with a cocktail… This is a version of a moscow mule and was absolutely fabulous! (btw that’s not an Instagram filter but rather the pink hue filtering through the red umbrellas hovering over our heads!)

When it came time to order, we employed my favorite method of deferring to the waiter to bring us his favorite veggie dishes. And boy did he deliver! What came was a parade of exotic, mouth watering decadence…

the Garden Chopped Salad:

the Vegan Fritters:

the Berbere-spiced French Fries:

the Veggie Burger:

the Rickshaw Noodles:

And for dessert, the Filipino Sticky Rice Tamale:

…which was good, but I say skip and get the Apple Fritters for pure perfection!

If your eyes are full, imagine our bellies! And as I mentioned, they have so many more options! Next time I’m definitely going for Street’s vegan versions of my favorite Paani Puri and the Golden Tomato Fattoush.

Bottom line: Hit da Street! It’s the perfect resto for vegans and carnivores alike! How rare is that? Also, be sure to check out Eric’s amazing interview with Susan Feniger and Nancy Silverton (of La Brea Bakery and Mozza fame), another gal I greatly admire in the restaurant business. You can find the interview on pg. 25-29 in JLiving Magazine and follow Eric’s culinary adventures on Twitter.

Street

742 North Highland Ave.

Los Angeles, CA 90038

323.203.0500

Mushroom and Corn Pasta

Leslie — Thu, 10 May 2012 15:54:55 +0000

Sounds like an odd combo, right? I know, but trust me when I tell you it is super tasty! I love the flavor combo of corn and mushrooms to begin with and then add in garlic and pasta and seriously… yum! It’s perfectly Springy and perfectly delightful! THE best part about this dish? In the time it took to boil the water and cook the pasta, dinner was done! Yup, this only takes about 15 minutes to make. Give this one a try asap!

Mushroom and Corn Pasta

Serves 2

What you’ll need:

1/2 lb. pasta

8 oz. of your favorite mushrooms (I used baby portobellos), sliced

1 large ear of corn (or two small ones), zipped

4 cloves of garlic, chopped

a handful of chives chopped

2 tbsp. Earth Balance or you favorite butter substitute or butter

drizzle of olive oil

salt and pepper

What you’ll do:

Get your pasta water on to boil. In a large frying pan over medium heat melt the butter and a few drizzles of olive oil (a tbsp. or two). Add in the mushrooms and pinch of salt and stir to coat. When the water is boiling, add in a small handful of salt and your pasta. Stir and cook until al dente or about 7-8 minutes. When the mushrooms begin to get soft, toss them and add in the garlic and corn. And when your pasta is ready, drain and pour the pasta into the frying pan with the mushrooms. Toss to coat pasta in the buttery, mushroomy liquid! Add a few more drizzles of olive oil if the pasta is too dry. Serve warm topped with the chopped chives.

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Upcycling…

Leslie — Sun, 29 Apr 2012 16:13:40 +0000

The definition according to Wikipedia of Upcycling is: ”the process of converting waste materials or useless products into new materials or products of better quality or a higher…” Great concept right?!

I got introduced to this company Tried and True on Etsy from my good friend Briana (she always knows the good stuff!). The artist behind Tried and True is Emily Lange. She finds vintage pieces and “upcycles” them into something new and fabulous! Check out one of her cake plates I used in a recent photo shoot:

photo courtesy of TheHendershotts.com

For her cake plates, Emily attaches vintage plates to vintage candlesticks and voila!

Seeing some of these vintage china settings sparked an idea. I’d love to see if Emily would do custom pieces made up from your own family vintage pieces… How cool to have a cake plate made from your Grandmothers china?! What a fun bridal shower gift!

Hope this has inspired you to find some items in your life to upcycle!

Blueberry Banana Muffins

Leslie — Fri, 27 Apr 2012 08:06:12 +0000

These muffins were originally a cranberry bread recipe from my Grandmother that I altered into blueberry banana muffins. I love the addition of the orange juice in this, it just gives it this bright fabulous flavor! Yes, this recipe is vegan, but trust me… no one will ever know!

Blueberry Banana Muffins

What you’ll need:

2 ½ cups sifted flour

2 tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 ¼ cups sugar

4 ripe bananas, mashed

½ cup orange juice

1 tsp. vanilla extract

2 Tbsp. Earth Balance (or butter substitute), room temperature

1 ½ cups (or more) fresh blueberries

½ cup chopped walnuts (optional)

What you’ll do:

Sift the dry ingredients (flour, baking soda, baking powder and salt) together. Then add the sugar, bananas, orange juice, vanilla, and butter. Whisk together. Fold in the blueberries.

Pour into a lined muffin tin and bake at 350 degrees for 20 minutes. Remove from pan when done and cool on rack. These are amazing warm!

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Mediterranean Veggie Israeli Couscous

Leslie — Wed, 25 Apr 2012 07:50:36 +0000

When I think of comfort food, a meal like this comes to my thoughts. This dish is hearty, healthy, and jam packed with flavor! It’s simple and yet has lots going on. It comes together so quickly it’s perfect for that last minute weeknight meal. And having prepared tomato sauce stored in your freezer is perfect for a recipe like this!

Mediterranean Veggie Israeli Couscous

Serves 4-6

What you’ll need:

2 cups Israeli couscous

4 cups vegetable stock

1 medium onion, diced

4 cloves garlic, chopped

2 zucchini, halved and sliced

1 15 oz. can of quartered artichokes, drained and rinsed well

1 cup tomato sauce (my recipe or yours)

1/4 cup pine nuts, toasted

2 large tomatoes, diced

6 fresh basil leaves, thinly sliced

olive oil

salt

What you’ll do:

In a medium saucepan, boil the vegetable broth, add the israeli couscous, cover, and reduce the heat to a simmer. Let cook for 8-10 minutes or until all the liquid has absorbed.

While the couscous is cooking, in a large frying pan saute the onion and garlic in a few tablespoons of olive oil and a big pinch of salt. Saute until the onion starts to turn soft. Add in the zucchini and artichokes and saute 2 minutes. Next, add in the tomato sauce.

When the couscous is done, pour all of it right into the frying pan with the veggies. Also add in the pine nuts and diced tomatoes. Toss all together. Taste and season with salt and pepper. Serve warm with the fresh basil over it.

Enjoy!

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Get Down-to-Earth Day with my Pantry Earthburger

Leslie — Sat, 21 Apr 2012 18:19:55 +0000

Happy Earth Day Beautiful People! Celebrate Earth Day with my yummy Pantry Earthburger – Straight from my pantry to your table.

Leslie Durso’s Vegan Pantry Earthburger

Makes 6 patties

Ingredients:
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of white beans, drained and rinsed
1/2 medium onion, chopped
2 cloves of garlic, finely chopped
1 cup cooked brown rice
1/4 cup plain breadcrumbs
1/2 cup oats
1/4 cup corn kernels
1 large tomato, diced and de-seeded
1/4 cup chopped cilantro
1 tbsp. soy sauce
1 tbsp. nutritional yeast
1 tsp. paprika
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 3.5 oz. package of Hail Merry Chimayo Chili Pecans, crushed medium-fine

In a large bowl combine the beans, onion, and garlic. Using a potato masher lightly smash the beans. Add in the rest of the ingredients except the pecans and stir well. Place the crushed pecans on a small plate. Form the burger patties with your hands and dredge in the nuts on each side of the burger. Cook in a lightly greased frying pan on medium-high heat for about 5 minutes on each side or until the sides are golden. Serve with a toasted bun, avocado and caramelized onions.

For more everyday veggie-chic recipes and entertaining tips please visit: LeslieDurso.com Follow Leslie on Twitter Subscribe on Facebook

Kathy Freston Talks Veganism, Voltaire and ‘Vores

Leslie — Fri, 20 Apr 2012 02:33:47 +0000

You can’t be a vegan and not know who Kathy Freston is. She’s a bit controversial, a total power chick, and clearly super cool. Here is my Earth Day interview with Vegan Diva, Health Activist, and Author of The Lean, Kathy Freston (And don’t forget to comment below to qualify to win autographed copy of her new book The Lean!):

CONGRATULATIONS TO LEIGH FOR WINNING THE AUTOGRAPHED COPY OF THE BOOK! THE CONTEST IS CLOSED! KEEP CHECKING FOR NEW GIVEAWAYS!

Kathy Freston, Vegan Author of The Lean

Me: What is your reaction to the explosion of the Vegan Movement?

Kathy: You mean aside from occasionally dancing a spontaneous little jig and howling with joy?! Ok, clearly I’m thrilled that people are moving away from eating animals and toward eating fabulous plant based food. It’s funny, but I still get shocked from time to time when I see baby back ribs or suckling pig or veal on a menu; I think “really?! Babies sound yummy?” I forget sometimes how far we have to go. So my reaction is mixed: I’m thrilled to see the forward movement, but I also get a impatient. I have to remember that it’s all about leaning in, both culturally and individually.

Me: I’ve been following you for a while and remember in your book you advocate eating 2 percent animal ingredients when dining out. Can you elaborate?

Kathy: Here’s the thing: it’s really, really hard to police every little ingredient when we are eating out. We can drive ourselves crazy trying to be perfect. And even more importantly, we can drive the waiter, chef, or host crazy with too many questions like “Are you absolutely, positively sure there is no egg in this bread?”. We want to attract interest to veganism, not be so annoying that we repel it. It only helps the animals if we are likeable ambassadors for them.

Me: What is your best EARTHDAY tip for Vegan AND Omnivores?

Kathy:

For omnivores: Go without meat for at least a day; look what you save by doing that:

● 100 billion gallons of water, enough to supply all the homes in New England for almost 4 months;
● 1.5 billion pounds of crops otherwise fed to livestock, enough to feed the state of New Mexico for more than a year;
● 70 million gallons of gas–enough to fuel all the cars of Canada and Mexico combined with plenty to spare;
● 3 million acres of land, an area more than twice the size of Delaware;
● 33 tons of antibiotics.

For vegans: Make something SUPER appetizing and bring it to your omnivore friends – save the earth; feed ‘em plants!

Me: You seem to be everywhere, what projects can we look forward to from Kathy Freston!?

Kathy: I’m not sure what’s next! I’m loving OpenSky because I can track down amazing products – food, clothing, and accessories – that are super delish and conscientious. I love nothing more than finding fabulous swaps for things that traditionally were animal based. The idea that we don’t need to sacrifice our ethics to have great fashion or excellent taste makes my heart soar!

Me: What is your advice to someone like me, who is trying to bridge the divide between “the Meaties and the Meatless”?

Kathy: Here’s what I would say, in the words of Voltaire: The perfect is the enemy of the good. Keep pushing forward, but remain flexible. Be kind and search for common ground, and in that place, everything is possible!

You can find Kathy and so many other amazing tastemakers on OpenSky — a social shopping site where you can connect with expert curators in health (like Kathy Freston!), style, food and design who share tips, advice and their faves. In celebration of Earth Day, OpenSky is curating a whole collection dedicated to cruelty-free products that is eco-friendly and just in time for your Earth Day festivities!

And don’t forget to celebrate Earth Day with me at Green Fest this weekend at the Javits Center in New York City or just follow my adventure here online

To qualify to win YOUR AUTOGRAPHED COPY of The Lean – Follow these instructions:

Want to read Kathy’s book? Well she has very generously donated an autographed copy for a giveaway!!! All you have to do is follow me on Twitter or subscribe to my Facebook page Just be sure to leave a message below letting me know! (open to US residents only, so sorry!) A winner will be chosen on Tuesday April 24th, 6pm PST.

Hey Girl, Recycle

Leslie — Wed, 11 Apr 2012 19:14:22 +0000

Couldn’t resist starting my GreenFest-Countdown post channeling uber-eco-hunk Ryan Gosling, the new “beautiful mind, body and face” of DoSomething.org. But I digress. THIS girl is headed for the Big Apple for Earth Day Weekend appearances and Green Festival NYC, where I can’t wait to share my Vegan Pantry Raid with New Yorkers. I hope you will try to get to the Javits Center to celebrate Earth Day with me and see the largest sustainability event in the world! And, in other green news, I’ve been invited to join a brand new Eco campaign for a major brand – those details coming as soon as I’m able to share. Let’s just say it involves water and video. Hmm. Let me know if you’re in the Big Apple for Earth Day Weekend!

xoxo

Lemons

Leslie — Wed, 11 Apr 2012 08:02:23 +0000

Every time I head down to my parents house in San Diego I always return home with a huge bag of lemons from the magic lemon tree. ”Magic” lemon tree? Yes, my parents backyard contains a magical tree! First of all it’s huge! And secondly it produces hundreds of lemons year round! I’ve never seen a tree produce so many lemons! (p.s. I shot this pic after I picked about 40 lemons off of it!)

I am always looking for new and creative ways to use lemons. It’s a tradition in my family to make homemade limoncello every Spring. More on that later! And it got me thinking about the properties of lemons… I’m sure they are good for you, but just why? So I decided to investigate a little. Here’s what I found:

- Lemons contain no saturated fats or cholesterol, but are rich in dietary fiber (7.36% of RDA)

- They contain up to 8% citric acid in its juice. Citric acid is a natural preservative, aids digestion (why it’s perfect for limoncello!) . Studies found that citric acid help dissolve kidney stones.

- They also are a good source of B-complex vitamins such as pantothenic acid, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.

- Lemons contain a healthy amount of minerals like iron, copper, potassium, and calcium. Potassium in an important component of cell and body fluids helps control heart rate and blood pressure.

So there you go! When life gives you lemons, make anything you can from them!

*information collected from wikipedia.com