Little Vegan Eats

Keepin' it spice-y!

2017-10-15T09:32:00.003-07:00

Let's talk spices!! I've already waxed poetic about some of my favorite spices (smoked paprika and sage, anyone?), so I won't get into the nitty gritty too much here. You can see my whole collection below (all 42 bottles!). When I first began regularly cooking for myself about ten years ago (and discovered all of Isa Chandra's amazing, but oftentimes complex recipes), the most expensive part of many meals was simply buying the spices required. Flash forward nearly a decade, and--because I cook with these ingredients so frequently--it's actually a more rare occasion in which I need to buy a spice in order to complete a recipe. This also makes it very easy to get creative when I'm whipping something up myself.

How do I keep track of all of these spices, you ask? I thought quite a bit about this when we moved and had a new kitchen to work with. I wanted a uniform system for keeping everything organized, and I wanted to be able to see--at a glance--where everything was. I hunted around on Amazon for a while. You can buy pre-printed spice labels which may be the way to go if writing by hand doesn't appeal to you. These can be adhered to the top and/or front of most spice bottles (just check your dimensions!). Regardless, you'll need to label a few of your more exotic spices yourself (many label companies provide a few blanks for this purpose). I love the hand-labeled look, and had a lot of fun labeling these myself! I just bought some 4oz glass spice jars with green lids from Amazon (they've got black, silver, and gold lids as well if those are more your style), similar in size to the Simply Organic bottles. I used a fine-tipped permanent white pen to write on the lids. Pretty simple. I love being able to look at these from above and know exactly where everything is and what I've got on hand. They're also alphabetized, for added convenience.

What about if you've taken off the lids? For that, I've labeled the fronts of the jars as well. I used these chalkboard stickers that are removable/repositionable but I stuck with the same permanent pen because I know I won't be changing out these bottles much.

Works great!

Okay--looking at all these spices is so fun--let's do a quick run-down

It's fall, so let's start with our autumnal baking spices: that'll be allspice, cardamom (also commonly used in Indian and Middle Eastern cuisine), cinnamon, cloves, nutmeg and ginger (which is also of course a regular in Asian cuisine--think marinades, stir fry, or as a sub for fresh ginger in a pinch). Then we have our frequently used (in my kitchen!), herbs and spices--basil, cilantro, crushed red pepper, oregano and let's throw sage, rosemary, and thyme in there, too. Marjoram is slightly more subtle than oregano. Tarragon is common in French cuisine and has an aromatic quality (like a very subtle anise). Garlic powder and onion powder are pretty straightforward, and my garlic salt is garlic powder, salt, and some basil and oregano. Bay leaves are great for soups and stocks (though fresh leaves are all the better, if you can manage). Black pepper is pretty straightforward; white pepper is actually just black pepper with the outer layer removed. Its commonly called for in Chinese cuisine--it's hotter, but the actual flavor complexity is a little more subtle than black pepper.

You're likely familiar with cayenne, chili powder and paprika. Cayenne tends to be pure ground peppers--it's the spiciest of the three, whereas chili powder sold in the US is often a mix of peppers and other ingredients (such as cumin, oregano, and garlic powder). And paprika is made from a very mild pepper, though there are many different varieties available. Coriander (in the US at least) generally refers to ground cilantro seeds--this ones a little hard to describe but it's a little citrusy--it is common in Indian cooking (great addition to samosas and curries). And it also pairs well with cumin in Mexican cuisine. I like adding cumin and coriander to my fried beans for tacos! Cumin is a bit nutty (literally), and actually originally comes from Asia. Its made its way around the globe, and is also found in Indian and Middle Eastern cooking. Turmeric is also common in Indian cuisine (curries, samosas, rice), and is supposed to have many great health benefits. It's a great addition to tofu scramble because it adds a nice flavor but also a beautiful yellow coloration. Saffron also imparts a yellow color and an incredible, subtle aroma (this spice is so complex it warrants a much larger discussion--I'll direct you here to read even more about it).

Fennel seed has a sweet, subtle flavor (similar to anise), and is often used in spice blends (so good for homemade vegan sausage!). Star anise is different from anise, but similar in flavor, and is commonly used in Chinese and Indian cuisine. If you're cooking with the whole seed pods they impart a lot of flavor, but are hard and not edible (should be removed from your sauce before serving).

I also love using za'atar--a delicious Middle Eastern spice blend. I highly recommend the shaved brussel sprouts with za'atar in the Crossroads cookbook. If you're looking for something simple, za'atar is great in a little olive oil with pita and hummus as well. And sesame seeds and poppy seeds are always good to have on hand. They're great for baking (nice for topping bread, or of course poppy seed muffins), and I also love putting toasted sesame seeds on top of my stir fry for a little extra flavor.

I think that covers just about everything! Most importantly, don't be intimidated by your spices. Once you've used something in a recipe a few times, you'll likely have a feel for how it may add to a dish. But you can also always open up that jar, give it a smell, and even a taste! Throwing in a dash of this and that here and there can be a lot of fun--and lead to some exciting and tasty new dishes.

Kitchen Tour, Part 2!

2017-10-11T07:00:00.000-07:00

You may recall I wrote up an extensive kitchen tour of my Brooklyn apartment two years ago.

In brief summation, it went a little something like this...

The first kitchen I had all to myself was in Los Angeles while I was in graduate school, and my kitchen storage situation consisted of the use of half of my closet for my kitchen wares!

The following year, I moved to Manhattan, where storage space improved slightly, but counter space was a 12" square section of formica in the kitchen, the entirety of which is captured in this image:

Several years after that, we moved to Brooklyn, where I felt I had really struck gold. Our kitchen was awesome! Galley style, but also open to the rest of the apartment. And more space than I'd ever expected for city living.

Here it is captured in two funky fisheyes:

So. Much. Cabinet. Space. Or so it seemed!

This year, we moved north of the city--to an actual house!!

We did a little renovation, and now have what you could call my dream kitchen. It's pretty. Amazing.

What are my favorite parts of the kitchen? Honestly, it's all about the details. I love our pull-down faucet. You can toggle between a regular flow and a spray, and you can pull the hose down to make it stay in place--it makes washing things a breeze.

The drawer storage we have is really helpful--large drawers are great for big pots and pans. And pull-out shelves are also a huge help in some areas.

And I love our hood--it's way more powerful than our dinky old microwave extractor was, and--a key factor here for using a grill pan--there is not a smoke detector located directly above our stovetop anymore! (Don't ask me what our Brooklyn landlord was thinking...clearly not about cooking!)

We also got some wonderful quartz counters which are beautiful, super durable and very low maintenance--we absolutely love them!

And I love our pantry!

Pull out shelves are so amazing! It allows you to access everything so easily breezily. And that's so key when you're in the middle of whipping something up!

I could go a little further into gadgetry here, but I did that last time. I think the key to a functional kitchen--no matter how big or small--is to really think about the layout--particularly in terms of where everything is stored. That's been a big part of our kitchen organization. Baking sheets and pans by the oven, pots and skillets by the stove, frequently used silverware and dishware all in one place, and the less frequently used stuff--high and away (that's the step ladder worthy stuff!). Even the pantry has a very specific system (more on spices in an upcoming entry)! Seems simple enough, but it can make a real world of difference!

Smoked Paprika: My Favorite (Sometimes Secret!) Ingredient

2017-10-10T10:56:00.000-07:00

Today for the vegan month of food we're talking all about our favorite "secret" ingredient...that thing you like to sneak into a recipe to give it a little extra goodness!

I can't remember exactly when I was introduced to smoked paprika...but it's been a real staple in my pantry ever since. I love to use it to bring a little bit more depth of flavor to dishes...whether it's something specifically smoke-y like my smoky mac 'n cheeze, or for a little extra flavor on my sweet potato fries or roasted chickpeas. It's a great spice to have on hand, and I recommend giving it a try, if you haven't already!

Do you ever use smoked paprika? What are your recommendations?

The Vitamix: My Kitchen Essential

2017-10-09T15:26:00.000-07:00

What's my go-to kitchen gadget essential? Definitely my Vitamix! I was recently gifted this gorgeous blender--which is an update from the previous Vitamix model I had. It has an even more powerful motor (2.2HP!) that's somehow even quieter. Blends like a true dream. And even comes with a super large (64oz!) container (pictured below)--great for when you're making soups, family-size batches of anything, or whipping up large amounts of food for a little entertaining.

Of course, the first thing that comes to mind when you think blender is smoothie! And rightly so. It takes about 20 seconds to whip up a smoothie in the Vitamix. And when you're done, you just add a touch of soap and fill the container half way with hot water, blend for 60 seconds, and you've got a clean blender! Not bad at all. My frequent regular smoothies are a banana berry smoothie, and a peanut butter banana smoothie (with a touch of chocolate), but there are so many other delicious options (like green smoothies!). And the Vitamix is also great for making frozen drinks and sorbets. The Vitamix comes with a fabulous recipe book with an impressive variety of ideas. So far everything I've tried has been delicious!

In the winter time, the Vitamix gets pretty heavy use in our home for soups (follow the link for some of my recommendations)! Again, too many great options here to count. One of my all time favorites is butternut squash soup. The Vitamix allows you to vent steam as you blend, so you can make pretty much anything in here. And, if you blend for several minutes, it will actually create heat!

The Vitamix is also a whiz with dips and spreads--pretty much anything you can think of, it can blend! If you're looking for some dip ideas--I love the curried carrot dip from Veganomicon, as well as the white bean aioli!

As far as dressings and sauces go this blender is great for any and everything you can imagine. If you're making nut-based pasta sauce, the Vitamix is a real life saver. Cashews are transformed into a smooth and creamy sauce in under sixty seconds. And you won't have to worry about anything chunky or gritty remaining when you're done blending. A high-powered blender is a real must if you're interested in making your own vegan cheese!

Vitamix also states their blenders are great for mixing batters and doughs, making juices, nut butters, flours, baby food, and non-dairy milk. I've yet to try these out. I think I'll try my hand at making some almond milk next. Can't wait to give it a whirl--pun intended!

Salad Time!

2017-10-08T08:29:00.000-07:00

When it comes to salad options, there is no shortage of fun, filling, and delicious recipes for plant-based dining.

The recipe for the ranch salad with buffalo tempeh pictured above comes from Isa Chandra's site. It is filling and--equally as important--packed full of flavor.

One of my favorite recipe books is Salad Samurai, by Terry Hope Romero. With a variety of hearty options, and organized by season (so that the produce you use in each salad is at its best) this book really has it all. I've yet to be disappointed with a recipe. Some are certainly more time intensive than others, but all yield extremely satisfying results. I brought the blueberry tamari greens bowl to a work party and it was a smash hit, and I've made the green curry lentil quinoa salad for a gluten-free friend (delicious!). More recently I made the smokehouse chickpea salad, which my husband and I devoured. Many of her recipes call for the use of a grill or cast iron grill pan--and these are some of my favorites: the roasted corn salad with avocado is the perfect summer salad, the fiery fruit and quinoa salad kind of blew my mind, and the pesto cauliflower and potato salad? Incredible!

Vegan Cheeze-a-licious

2017-10-06T13:18:00.001-07:00

Today for the Vegan Month of Food we're talking all about vegan cheeze!

I wanted to go over some of my personal favorites, starting with the recipe above which is one of my go-tos for vegan mac and cheeze. The recipe comes from Isa Chandra, for her BLT mac and cheeze (complete with tomatoes and eggplant "bacon"). The sauce is cashew-based and creamy, and you'll have to work hard not to devour the eggplant before it gets added into the pasta!

Inspired by Isa's recipe, and a smoky mac I had at an NYC restaurant, I developed a smoky mac and cheeze that I also love, which involves a little liquid smoke for a flavor kick.

Don't have the time (or the blending power) to make your own cashew-based macaroni and cheese? How about trying out the instant mac and cheeze from Earth Balance. It's sort of like the Kraft mac 'n cheese of the vegan world--although I think it's even better!

You can often find these at Whole Foods, or from online retailers like Thrive Market.

If you're looking to have someone else make the mac, and you're in the New York area, I recommend going to Morgan's in Brooklyn. They have a delicious vegan mac with avocado, veggie chorizo and jalapeños!

Looking for vegan cheeze you can order online? Miyoko's Kitchen has some super amazing cashew-based options that are the best I've ever had (they also have a mac and cheeze sauce!).

For the ambitious home cook, Miyoko also has an amazing cookbook (Artisan Vegan Cheese) with recipes for cheeses you can make at home. Many involve creating your own culture (which is a lot of work, but very rewarding!).

For a simple cheese you can create in an afternoon, one of my favorites is this "goat cheese" from the Fork and Beans blog.

If that sounds like too much work and you're in the New York area, there are some great vegan pizza options!

I love Two Boots' V is for Vegan pizza--you can read more about it here.

What are your favorite vegan cheezes? I hope you have a chance to try one of these! I'm getting hungry just looking at them!

Protein-packed vegan dinner bowl

2017-10-03T10:58:00.003-07:00

What's one of the most common questions someone adhering to a vegan diet gets asked?

But where do you get your protein?

So today, we're talking a bit about protein. There are all kinds of great plant-based options out there.

One is the quinoa bowl with miso-glazed tofu, pictured above.

Soy--in the form of tofu, tempeh, or edamame--is one of the more well known plant-based protein options. Seitan is also a fabulous protein source (check out my seitan in a balsamic red wine reduction, here; or a seitan pot roast option, here), as are quinoa, beans, peanut butter, chia seeds, and hummus. If you're looking for slightly more processed food, there are a lot of options as well. These days you can find many varieties of vegan meat alternatives at natural food stores. One of my favorite vegan sausages that you can buy off the shelf are called Field Roast, and they make great frankfurters, deli slices and burgers as well.

For more information about some of these foods, check out one of my past Vegan MoFo entries, here.

Looking for something sweet? I recently discovered a fabulous recipe for protein-packed cookies with peanut butter and chia seeds from Ashley Wood.

And the recipe for the bowl pictured above? It comes primarily from the NY Times.

It essentially involves marinating some tofu, then dipping red peppers in the marinade and roasting both in the oven.

Put that over a bed of kimchi and quinoa, and you're good to go! The recipe actually calls for brown rice, but I like the additional protein you can get from substituting the quinoa. Now get out there, and enjoy your protein!

Ice Cream: My Favorite Vegan Junk Food (Vegan Mofo Day 2)

2017-10-02T09:15:00.002-07:00

If you know me, you probably know I've got a sweet spot (pun intended) for ice cream!

Luckily, if you're looking for vegan options--there are a lot these days.

In the New York area, lots of ice cream shops have some really wonderful options (Ample Hills, anyone?). And I've definitely dived into the world of making homemade vegan ice cream as well.

But if you're really looking to satisfy your junk food craving, you're likely interested in picking up some ice cream at your local store. Most natural food stores have a good selection these days, and you can often find a few options at general super markets at well. Various types of vegan ice cream can have their own pros and cons, so you'll want to be aware of what different varieties have to offer if you're looking for vegan ice cream at the grocery store.

Here are a few options:

Crowd favorite: Van Leeuwens

Van Leeuwens has both dairy and vegan options available, so you'll have to be sure to check the label--but their vegan offerings are very clearly marked. Varieties I've tried include their sea salt caramel, mint chip, cookie dough and chocolate (pictured at the top of the page, and below). You can see their site for all of the flavors they offer.

My husband takes issue with certain non-dairy ice creams, but this is one that he will happily eat. Like many vegan ice creams, they use coconut milk, but perhaps because of the use of cashews as well, the coconut isn't too overwhelming. The salted caramel is a bit sweet for me, but it's definitely a classic salted caramel flavor. The chocolate is excellent, with a very slight (almost imperceptible) nuttiness to it. The mint chip is amazing--I love using it for milk shakes. The cookie dough has the strongest coconut flavor, because that often comes through in the vanilla vegan ice creams, as it's masked more strongly by chocolate and other flavors. We were able to find this at our local natural food store in Brooklyn, and also at Whole Foods, and they also offer online ordering. You can order six pints for $89 (with free shipping). This is the same cost as their regular pints--on the pricier side, but definitely delicious!

Ice cream sandwiches: Tofutti cuties and Lil Dreamers

Tofutti cuties are another very popular vegan ice cream option. These are a classic little ice cream sandwich. You can read more about them in an older post of mine, here. This company also makes an excellent ice cream drumstick called Yours Truly by Tofutti.

If you're looking to avoid a soy-heavy ice cream, however, Almond Dream has come out with their own ice cream sandwich--Lil' Dreamers. They're a slightly different texture (not quite as creamy), but very similar tasting, and not particularly nutty. They come individually wrapped--very easy when you're looking for a little ice cream fix! These are also free of coconut milk--a rare find in the vegan ice cream world these days.

Ice cream bars: Coconut Almond in Chocolate by Coconut Bliss

If you're looking for a good ice cream bar and you don't mind "going coconut", these are a delicious option! The nutty chocolate coating is delicious, and the coconut ice cream interior is rich and creamy. This company makes a variety of different ice creams. The coconut milk makes for a very rich ice cream, but with a relatively strong coconut flavor. It works particularly nicely with their chocolate peanut butter ice cream.

That sums up my ice cream round up for now. But there are plenty of other options--and more being introduced all the time! Ben and Jerry's has several vegan options in their line which I have yet to try. Do you have a favorite vegan ice cream? Let me know in the comments!

Risotto (i.e. Vegan MoFo, Day 1)

2017-10-01T06:00:00.000-07:00

It's Vegan MoFo! After a hiatus last year, I'm back in full swing, looking forward to sharing some recipes--new and old--with you all.

Today we're talking about giving a standard veggie option--like a risotto--a little makeover. My friend Sarah (who has her own cooking blog) made an amazing risotto for us a few months back that I haven't been able to stop thinking about. Her version included sautéed mushrooms, asparagus, and green peas. When I asked her for the recipe, she mentioned that for fall a little roasted butternut squash is the perfect addition. Which got my wheels turning...

A few weeks ago, my stepmom (who also happens to be a fantastic cook) made us a delicious pasta which had--you guessed it!--roasted squash. As well as artichoke hearts. Delicious! So I thought I'd spice things up a bit with those additions, as well as the mushrooms.

I'd actually never made risotto before. It was one of those recipes that I figured was too time consuming and difficult to tackle--but after Sarah's risotto, I realized it would be well worth it.

And? I discovered it's actually not as hard as you may think! You've just got to be ready to stir--for about 20 minutes straight. So the real trick is to just have everything entirely prepped before you get going.

What You'll Need:

Artichoke hearts (jarred or canned), chopped into 1/2-inch pieces

8 oz mushrooms (whatever type you like, such as cremini, I used Baby bellas)

Approximately one butternut squash, cut into 1/2-inch cubes

Zest from 1/2 lemon

1 small onion, diced

4 cloves garlic, minced

1 1/2 cups arborio rice

1/3 cup white wine

6-8 cups vegetable stock

1-2 tablespoons butter

1 cup Vegan Parmesan cheese (optional)

What You'll Need to Do:

Preheat oven to 425F. Get that squash roasting. Toss with 2 tbsp olive oil and approximately half the garlic (two cloves), then spread on a sheet pan (I like to cover my pan with baking parchment for no-mess cleanup later). Roast for approximately 20 minutes--you want the squash to be slightly chewy and tender but not mushy.

Meanwhile, sauté the mushrooms in olive oil until they've released their moisture (about 5-7 minutes). Season with salt and pepper, then add in artichoke hearts and butternut squash and mix to combine.

Okay! Ready? You're going to take your onion and saute it in the margarine until soft and translucent. Then add 1.5 cups risotto, and stir to roast rice for about 2 min (until the ends of the rice grains become translucent). Then deglaze your pan with 1/3 cup white wine.

Slowly add about 6-8 cups of hot broth, 1 cup at a time, stirring constantly. You want to use enough liquid to just cook the rice and get it to a nice consistency, without being too thinned out or runny. You can begin tasting after about 12 minutes or so--it should be done after closer to 20 (up to 30). Once you've got that nice, rich risotto texture, add the veggies, then stir in your Parmesan, if using. Finally, finish off with zest, and serve immediately!

Fresh Spring Pasta with Ramps, Peas & Asparagus

2016-05-24T15:39:00.000-07:00

I've been waxing poetic about spring lately. (love those ramps!) This recipe has lots of great spring veggies, and is based on a salad recipe I found while trying to come up with some more creative ways to use my ramps. I added some pasta because I'm a sucker for a good pasta dish, but see tips and tricks below for more ideas. You've heard enough about spring veggies from me the last few weeks, so let's get right to the recipe!

Spring Pasta with Ramps, Peas & Asparagus dressed with lemon vinaigrette
What You'll Need:

1 16 oz. package pasta (such as fettuccine)
Vinaigrette:

3 tbsp extra-virgin olive oil
Juice from 1 lemon (~2 tbsp)
2 tsp grated lemon zest
1 tbsp minced shallot (approx. 1 small)
2 tbsp vinegar (white balsamic, apple cider, or just plain white)
Salt and pepper to taste

Veggies:
10 oz. defrosted frozen peas
2 cups fresh snap peas, ends trimmed, cut in half
1 pound asparagus, stalks trimmed, tips removed and separated
2-3 tbsp olive oil

~12 whole ramps, cleaned, ends trimmed

Combine dressing ingredients in small bowl. Whisk together and set aside.

Bring a large pot of lightly salted water to boil. While water is heating up, prepare an ice bath. Boil defrosted peas in the water until bright green (about a minute). Transfer to ice bath with a strainer, then add your snap peas to your boiling water and cook for about 2 minutes until also bright green and slightly tender, then transfer these to your ice bath with the strainer. Finally, add your asparagus tips (not the stalks) to the water, and boil until just tender (another minute or so), before also transferring to your ice bath with the strainer. Now remove all the veggies from the ice water and transfer them to some towels to dry.

Boil a separate pot of water to prepare your pasta according to package directions. Once the pasta is al dente, drain, and mix in the "dressing" ingredients. When your vegetables are relatively dry you can mix them in.

Now for your asparagus puree. Transfer the stalks to the blanching water and boil them until they're very tender, just a couple of minutes. Transfer to a blender and add 2 tbsp of olive oil. Blend until smooth, adding a bit of blanching water if needed. Season with salt and pepper to taste then set aside to cool a bit.

Finally, prepare your ramps. Heat some oil in a large skillet over medium-high heat. Add your ramps once hot and sauté until lightly browned in some areas and the leafy green part is beginning to soften. Season with salt and pepper to taste.

Spoon asparagus puree onto bowls or plates. Place pasta with veggies on top, and finally top with ramps!

Tips & Tricks:
Looking to cut down on the carbs? Want to make this gluten-free sans the gluten-free pasta? The original recipe I based this on was a salad, which is equally delicious. Substitute some micro greens or arugula for the pasta, and you're good to go!

Sautéed Fiddlehead Fern Pasta

2016-05-22T10:34:00.000-07:00

Spring! It's such a wonderful time to take advantage of fresh produce. And as I said in my post a few weeks back, I have been doing just that.

This recipe features some wonderful local produce from Farmigo, but you should be able to find these ingredients in the early spring at a farmer's market or anywhere else selling local produce on the East Coast (the west has its own western fiddlehead fern, known as a lady fern).

Despite being quite intrigued, I'd never tried fiddlehead ferns before making this recipe. Frankly, they certainly look a bit strange and I wasn't quite sure how I would feel about them! Turns out they're delicious...essentially the texture of a delicate asparagus but with a richer flavor (almost nutty) that needs to be tasted to be fully appreciated.

Since I had never cooked with fiddlehead ferns before, I did some reading. I checked out a few sites. GRACE Communications Foundation had a very thorough description of the history of their use, cultivation, characteristics, and how to prepare them.

There are mixed opinions on the health effects of eating ferns (see link above for more info), so it is best to eat them in moderation. It is also recommended to boil or steam them for 10 minutes before preparing. I was worried this might effect the flavor, but it did not! They were excellent. The site I used gave excellent instructions for cleaning and boiling, which I've included in the recipe below. said they paired well with ramps, so I incorporated both into my recipe. They compliment each other beautifully.

You essentially just sautée everything together, add your favorite pasta, a little splash of vinegar and lemon, and you're good to go!

Sautéed Fiddlehead Fern Pasta with Shallots, Ramps and Toasted Walnuts
What You'll Need:
8 oz. fiddlehead ferns, cleaned
1 small shallot, roughly chopped
3 tbsp olive oil (divided)
1/4 tsp red pepper flakes (or more, to taste)
1 bunch ramps, cleaned and trimmed
Salt and pepper to taste
1/2 tsp dried basil (plus a pinch)
1 tbsp white wine (optional)
1/4 c. toasted walnuts

1 16 oz. package pasta
1 tbsp white wine vinegar*
Juice of 1/2 lemon

What You'll Need to Do:
Clean your ferns. Fill a bowl with cold water, then gently add your fiddlehead ferns and swish them around. This should remove all of the brown, paper bits that can cling to them (which are just a part of the fern), and any dirt that may be hidden inside those tiny coils.

Prepare a bowl of ice water. Bring two pots of lightly salted water to boil. Boil pasta until just al dente in one pot, then drain, reserving 1/4 cup of the pasta water and returning to the pot. Boil fiddlehead ferns for 10 minutes in another. Transfer the fiddlehead ferns to the ice water after 10 minutes, to stop the cooking. Then drain well and pat thoroughly dry.

Heat 1 tbsp olive oil in a large sauté pan over medium-high heat, adding shallots once warm. After a minute or so, when the shallots are fragrant and just beginning to soften, add in the fiddlehead ferns. Sautée for a minute and then add in your ramps, along with red pepper flakes and/or black pepper and a pinch of dried basil. Throw in a splash (about 1 tbsp) of white wine to steam your ramps. Add your walnuts, toss and remove from heat.

Stir in 1 tbsp white vinegar, 2 tbsp olive oil, 1/2 tsp dried basil, and a pinch of salt and pepper to your pasta. Taste and adjust seasonings as desired. Add pasta to your sauté pan and return to medium heat, tossing the pasta with the vegetables to allow the flavors to really soak in for a minute or two. Turn off the heat, and add lemon juice (1-2 tbsp), to taste.

Enjoy!

Tips and Tricks
So many parts of this recipe are interchangeable. No ramps? Try some spring onions, or just another shallot. No ferns? No problem there either. Ramps will pair great with this pasta, as will spring onions. The combinations are endless!

*similarly, don't feel too tied to white wine vinegar, red wine, balsamic, or even apple cider will do in a pinch!

Farmigo

2016-05-09T17:59:00.002-07:00

Hello all!

Spring is here and there is a plethora of local fresh produce to be had.

It makes me very, very happy.

There's nothing better than throwing open the refrigerator and being overwhelmed with options for a flavor-filled, veggie-filled meal. I made the salad above with local organic arugula, pea shoot micro-greens, sautéed wild ramps, rainbow carrots and perfectly juicy strawberries. Topped with some rosemary-fried marcona almonds and some raspberry vinaigrette--delicious!!

Before I dive into more great recipes I've had the pleasure of eating this spring--and if you're wondering where I got all of the delicious looking veggies for this salad--I want to tell you a bit about my new favorite source for delicious local produce.

They're called Farmigo, and they're kind of like a cross between a CSA and a Farmer's Market. Basically, they have an online market where you can browse and purchase fresh, local produce, and a variety of other prepared foods, online. Their goal is to provide what they call "farm-to-neighborhood" access to food, to benefit farmers and consumers, without the supermarket middleman. They source their food from farmers and food makers that they believe have the best quality products and are located within 500 miles of their respective communities, though more often than not they source from much closer--as they say "the more local, the better!" They also do their best to source from small farmers, either generational family farms or newer, younger farmers, and they let you know every week what percentage of your purchase price is going back to the farmers (hint: it's a lot--which is a great thing!).

As frequently as once a week, you can order your food to be picked up at a location of your choosing. They have a variety of locations in every city they are based in. In Brooklyn there are tons of pickup locations near our apartment. I, for instance, pick up on Monday evenings at a local ice cream shop near me. Some pickups are at schools, or other institutions, basically anywhere someone has volunteered to host. You can order your food whenever you feel like it, or skip as many weeks as you want, there are no fees or anything like that.

Right now they're based in New York, New Jersey, Northern California and Seattle, and they're in the process of expanding. And no, they did not ask me to write this review. I've just been so thrilled with the quality of the food they offer that I want to spread the word!

The thing I like the most of all is that you can read up about each of their vendors and their practices. This means you can select vendors who treat animals ethically, for instance, or who only use organic farming practices. I love how transparent they are. It allows you to make informed decisions when deciding where your food comes from, which is fantastic.

What types of food options do they have for vegans, you ask? A whole bunch! They have a whole vegan category you can browse, which includes not just great produce, but cashew creams, breads, hummus, sauces, mousses, puddings, chips, chocolate, and some of my favorite veggie burgers in the world, as well as some other great fresh-frozen items. In the winter they had a delicious black bean and squash chili that was hearty and deeply flavorful. They've also got granolas and baked goods, and a true plethora of gluten-free options.

Some of the vegan products are a bit pricey, but I like to treat myself to a vegan splurge every now and again.

They have delicious coconut yogurt made by Anita's. It's creamy and rich, and a 16 oz tub will go a long way. Its made from nothing but coconut milk, coconut water and live cultures, but its hands-down the best vegan yogurt I've ever had.

The mango yogurt (below) is the best yogurt I've ever had. Period.

We've also recently discovered Brooklyn Whatever Shpickles--the carrots are delicious! (hence the fact that this jar was nearly empty when I took this picture) They also have pickled brussels sprouts and broccoli! This jar will set you back just about $8, but one jar goes a long way!

They also have the most amazing sprouted organic almond milk. This is probably the priciest for what it is, and I'm not one to normally even just "drink" almond milk all on its own (unless it's with a cupcake or a cookie!)--but let me tell you, I savor every sip of this stuff!

Anywho...that's all for now...coming up I'll share some of my favorite recent spring recipes, featuring some delicious local produce.

Cauliflower Piccata

2016-05-05T15:16:00.000-07:00

I've been markedly absent from the blog-o-sphere lately, with a myriad of things going on in my personal and professional life. But I've been getting back in the kitchen lately and photographing away! So bare with me while I attempt to catch up on my backlog.

Let's start first with something that became a real instant favorite of mine over the winter. Cauliflower piccata! While this may not exactly be a spring recipe, it's perfect for these last few cool weeks as we get ready to make the full transition into summer.

I've long been a fan of seitan piccata, and before that I was eating lots of broccoli piccata, following the recipe from Vegan Lunchbox (a vegan cookbook staple in my household in 2008).

This cauliflower recipe is undeniably inspired by that, as well as a recent recipe I found in the New York Times for whole roasted cauliflower. Simply combine the two, et voilà! Instant classic. My husband absolutely loves this dish, as do I. It's also been whole-heartedly embraced by my non-veg friends and family.

The Times recipe calls for an almond-herb recipe. Sounds delicious. Also sounds like a lot of work. The piccata sauce, on the other hand, literally takes just a few minutes to whisk up. The long part of this recipe is just letting the cauliflower sit in the oven, so keep that in mind when preparing.

Roasted Cauliflower Piccata
What You'll Need:
1 large cauliflower
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
4 tbsp capers
2 tsp flour*
4 tbsp vegetable Broth (water will do, in a pinch)
1 large or 2 small garlic cloves, minced

What You'll Need to Do:
Place a small pan of hot water on the bottom rack of your oven, to create steam (save the top for the cauliflower). Preheat your oven to 375°F.

Rinse that cauliflower. Cut off the base of the cauliflower and the leaves. Then cut out the hard core of the cauliflower, taking your knife at an angle, and cutting into the thick stalk of the cauliflower, in a circle, being sure to leave the main stem and all of the florets intact. Once you've gone all the way around, the stalk and the leaves should come away from the rest of the cauliflower easily. Don't cut too deep, you want the cauliflower to stay together!

Once you have the cauliflower trimmed, place it on the cutting board (core side down) and drizzle with 1 tbsp olive oil. Rub the oil in with your hands so that it gets well distributed on the surface and then sprinkle with salt.

Once the oven is heated, place the cauliflower in a heavy baking dish or oven-proof pan (again, core side down) and let it cook for an hour and a half to two hours, until it's nicely golden or browned to your liking. Sprinkle another tablespoon of olive oil on about half way through.

When you're about ready to take the cauliflower out, make your sauce.

To make sauce, whisk together vegetable broth and flour in a small bowl or measuring cup. Heat 2 tbsp olive oil in a small saucepan over medium-high heat. Once hot, add the garlic and cook, stirring constantly until just fragrant, about 30 seconds (being careful not to burn). Add lemon juice, capers, and flour mixture. Cook, stirring constantly, until thickened, about 2 minutes. Remove from heat, season with salt and pepper to taste, and pour it on top of that hot cauliflower!

This all reheats well, too--makes great leftovers.

Bon appétit!

Tips and Tricks:
Short on time? Boil the cauliflower for about 10 minutes first, then roast. It will cook much more quickly (you'll want to give it at least 15 minutes in the oven after boiling).

*Gluten-free version: substitute gluten-free corn starch instead of flour.

Food Monster App

2016-04-21T06:00:00.000-07:00

I'm back! It's been a while, I know. Lots going on. I promise I have a large backlog of photos and recipes to share with you all and plan to do so in the very near future. Looking forward to some fresh spring vegetable dishes!

I've also been checking out some great apps and recipe books, and I've got one to talk about here, as it will be released imminently.

If you haven't checked it out already, One Green Planet is a website with an admirable mission, self-described as "your online guide to making conscious choices that help people, animals and the planet." They approached me last year about featuring some of my recipes on the site, and I was more than happy to oblige.

The One Green Planet site has a lot going on. They feature plenty of animal interest pieces, videos and other headlines, a lifestyle section with tips and ideas, and stories about caring for the planet. They also happen to have a huge section on food that is good for you, the planet and the environment (right on!). Their hand-picked selection of recipes is thoughtful and features some delicious dishes, so I was excited when they announced they would be releasing a new app!

They've asked me to review their new app--it is called Food Monster and it features over 5000 vegan recipes, with approximately a dozen new recipes planned to be added each day.

It is super easy to navigate and read, which I definitely appreciate. Where it really excels is in the curation of the recipes. (Did I mention they have many of my recipes on there? Like my kimchi tofu tacos, balsamic seitan, and barbecue apricot meatballs)

They have great categories like seasonal and holiday recipes, as well as some more unusual ones, like "umami" and "spiralized veggies"--over 100 different categories in total. You can also search by ingredient or by your specific dietary restrictions (including gluten-free, raw, soy-free and many more). They have essentially categorized these recipes in about every way you can imagine, which is the wonderful thing about viewing your recipes on this kind of platform. The options are unlimited!

It has many other features which I'd expect in an app like this, you can "love" recipes, see what's trending and also bookmark recipes to save them for future access. Seeing what's popular or similar to the recipe you have just viewed can be a great place to start when trying to find a quality meal.

And you can easily share links with anyone you'd like using the arrow in the top of the screen (I especially like this feature!).

The ingredients lists are easy to read and straightforward, and they really try to focus on simple, fast, delicious recipes.

The directions are similarly well-presented.

There are a few things I could do without--some of the recipes have "3-D photos" that kind of jump around very quickly on the screen. Although I don't mind a slow pan, I'd really much prefer to just have my food images in one place as I'm browsing through recipes. Occasionally the app can also be a little slow to load, but I am hopeful they will improve on this with time.

What's the catch? A subscription is required to access the recipes. It is $1.99 a month which is pretty reasonable, so you can always try it out and see if it strikes your fancy! If you do like it, it's worth paying $19.99 for the one year subscription.

The app will be released tomorrow, on Earth Day, but today they're offering special early access to all my readers, so here's a link to check it out!

Vegan MoFo Day 30: Fusion Challenge!

2015-09-30T05:00:00.000-07:00

Today's final Vegan MoFo entry is a fusion challenge!

I decided to go with my all-time favorite fusion--kimchi taco. Kimchi tacos are all the rage these days--I first had one on a food truck in Los Angeles, and have since progressed to regular lunches at Kimchi Grill in Brooklyn, which offers a variety of great vegan options!

I've never, however, made them at home, so I thought this was definitely a good excuse to give it a whirl!

Vegan Kimchi Tacos with Cashew Crema

What You'll Need:
1 package extra-firm tofu, cut into cubes
Marinade:
1 cup veggie broth
1 tbsp soy sauce
1 cup kimchi (just be sure it's vegan--some have fish!)

Purple Slaw:
3 cups cabbage, shredded
1/4 cup rice vinegar
2 tbsp mirin

Cashew crema:
1/2 cup cashews (soaked for a few hours, if you don't have a highspeed blender)
1/2 cup milk
1/4 tsp garlic powder
juice from 1 lime (approximately 3 tbsp)
salt to taste

What You'll Need To Do:
Press your tofu and cut into 1/2" (or so) cubes. Place in the marinade for at least 30 minutes, up to overnight. While the tofu is marinating, you can prepare your cashew crema and purple slaw.

For the purple slaw, simply mix all of your ingredients together.

For the cashew crema, add all ingredients to a blender and mix until smooth (this may take several minutes depending on your blender).

Tips and Tricks:
You can save that kimchi marinade and use it for something else, or even put the cabbage in your taco for an extra kimchi kick!

Cashew crema is my way of making an easy, unprocessed cream, but if you want something even easier, you can also mix the lime juice and garlic powder in with some yogurt or even vegannaise (I know it sounds crazy, but trust me on this one), and then add a little dairy-free milk until you reach your desired consistency.

Vegan MoFo Day 29: Vegan Road Trip!

2015-09-29T04:00:00.000-07:00

Today's Vegan MoFo prompt asked what you'd bring on a road trip? I figured there was no better time to rehash a few of my snack-time favorites.

I promised you more "junk food," Sally Ride!

And here it is!

To acquire all the vegan goodies required for this entry (and for my pantry), I tried a new online grocery delivery service--Thrive Market. Thrive is kind of like the Costco of natural foods, in a way. You don't order in bulk, but they do offer you bulk prices on everything, in exchange for an annual membership.

With the number of natural foods we have access to here in New York City, and with services like Instacart (for my Whole Foods groceries) and Fresh Direct, I'm not quite decided on whether I'll stick with these guys, as the delivery does take several days, and you can't schedule a time slot (which is especially hard in our apartment).

However, I absolutely love the huge variety of options they have (more even than the other aforementioned companies), particularly for people with restricted diets. And they have a relatively unique feature, that allows you to look specifically at their "vegan", "gluten-free", and "raw" options. You can even sort by "for Moms" and they feature a lot of sustainable home goods, and even bath and body stuff! And like I said, they have bulk prices, which means their stuff is significantly cheaper than it is in New York City.

I especially love that they have the Earth Balance mac and cheese, which can be hard to find but is a real treat for us!

I digress...on to some other "good stuff":

I discovered these fruit ropes by Clif Kid many years ago. While they're technically geared towards kids, they are really tasty--and a nice pick me up on a hike, or during a long afternoon at the office. They're made from organic fruit puree, and colored with vegetable juice. (They're also gluten-free and kosher!)

I discovered Beanfield's tasty bean and rice chips at my work! They are really good--and they are not only gluten free, but corn free. I especially love the Nacho flavor, which definitely reminds me of some Nacho Cheese chips you might already be familiar with...

These aren't the best kale chips I've ever had...but they are kale chips. 'Nuff said.

Peanut butter sandwich crackers! Perfect for some road trip munchies!! This company, Late July, is great--they have all organic and non-GMO ingredients.

And it all comes back to Earth Balance--these guys are making so much more than butter these days--and they're knocking it out of the park! I love the aged white cheddar flavor popcorn and the vegan aged white cheddar flavor puffs are totally addictive.

I guess that more or less coves my most recent snack food bounty! That should be enough to get you through the road trip for at least a few days, right?

Vegan MoFo Day 28: Tacos vs. Burritos

2015-09-28T04:00:00.000-07:00

Today's Vegan MoFo entry asks the age old question...taco vs. burrito--who reigns supreme?

I know, I've chosen a pretty ambiguous photo!

That's because--let's get real people--it's all about the fillings! And I'm not taking the easy way out here, though I could see how you might think that. I am a taco girl at home and I am all about the burritos at restaurants.

Why?

At home I can have as many tacos as I want, and I don't have to fold them into a burrito shape. In the real world, I can eat a gigantic burrito, and have someone else stuff it for me. I do occasionally stray from this rule...(Kimchi Taco, anyone?) but generally speaking, that's how I roll. Also I like to fry my soft shells in a little oil before I eat my tacos (yummy! and a little harder to do with a burrito).

So let's talk about those taco/burrito fillings!!

Upton's Naturals makes a pretty kickass chorizo seitan. I combined these with my bean filling (see recipe below) and some cashew crema and my husband said it was hands down the best burrito he'd ever had (I'm not sure I'd go quite that far, but I have to say it was pretty darn delicious).

Also, how about some beans!!
Easy Taco/Burrito Bean Filling
What You'll Need:
1 tbsp oil
1 small white onion, chopped
1/4 tsp chile powder
1/8 tsp cayenne, plus more to taste
1/4 tsp salt, to taste
1/4 tsp cumin
1/8 tsp coriander
1 tomato, chopped
1 package Upton's Naturals chorizo seitan
1 can black beans (15 oz.), drained and rinsed
1 lime, halved (optional)

What You'll Need to Do:
Preheat a skillet over medium-high heat, then add your oil. Add your onions and sauté with a few dashes of chile powder, cumin, salt and coriander. Add in tomatoes and seitan after 5 minutes, and continue to sauté until your onions are golden and beginning to brown slightly, another 3-5 minutes. Add in your beans and the rest of your spices and cook until heated through. Remove from stove and add a squeeze of lime, if desired. Add to taco or burrito!

*Tips and Tricks:
In a pinch, you can make this sans seitan. The flavored black beans are also very yummy on their own.

You can also add a bit of salsa into the mix. Stir in a little bit with the beans, or at the very end.

Check out more Upton's Naturals products if you can find them at a store near you--they are delicious! I can't wait to try the chili lime carnitas jack fruit--sounds like another amazing taco/burrito filling!

Vegan MoFo Day 27: Favorite Herb or Spice

2015-09-27T06:00:00.000-07:00

Today for Vegan MoFo we are talking about our favorite herb or spice! This was a super easy one for me. The spice I reach for pretty much anytime I'm making a pasta or gnocchi, the herb I like to throw at anything to give it a little somethin' somethin', whether the recipe calls for it, or not, is:

Rubbed sage!

Just thinking about it makes me happy. I love the way it feels between my fingers, the way it smells when I take it out of the jar. It has an incredible aroma--earthy, a little piney. It's a beautiful herb!

Rubbed sage is different from ground sage in that it is obtained by rubbing dried whole sage leaves, rather than finely grinding dried sage. This results in a light, fluffy herb that still contains the oils of the leaves, and is thus a favorite of sage "purists" (or so the internet tells me). The oils will allow the flavor to release into your food more quickly than with dried sage.

Looking to get real fancy with your sage? Dalmatian rubbed sage is like the queen of all sages. It is super mellow and smooth, with an amazing aroma.

No rubbed sage in your kitchen? Go get some! No time? No interest? No money? No problem. You can sub ground sage--but you'll want to use only half the amount of ground sage in place of rubbed sage.*

*but trust me, just try the rubbed stuff.

My Favorite Cuisine: Italian

2015-09-25T04:40:00.000-07:00

Today for Vegan MoFo we are sharing our favorite cuisine.

If you've been following my posts, you know that I seem to be leaning in one direction...pasta! And piccata, and pizza...

Apparently, I'm a real Italian lover.

So here's a little roundup for my fellow Italian Foodophiles:

Seitan Piccata

Local Vegan Pizza

White Pasta

Red Pasta

Brussels Sprouts (they're kind of Italian, right?)

Garlic Bread

Tea Poached Pears

Home-Made Vegan Cheese--I'll also throw this in the "roughly Italian" category

Gnocchi

If you're not an Italian food lover--just try one of these recipes! You'll be a convert in no time!

Vegan MoFo Day 24: What Sally Ride Would Eat If She'd Been Vegan

2015-09-24T04:20:00.000-07:00

"Ride-s". Licensed under Public Domain via Commons.

Today's Vegan MoFo prompt asks us to write about what [Insert Someone Famous] would eat if they were vegan.

Although she passed away in 2012, I decided I'd write about a childhood hero of mine for this entry: Sally Ride, the first woman in space.

She was not just an awesome astronaut; she also advocated continuously for science and math education in schools, and wrote one of my favorite books when I was young: To Space and Back. I could go on to detail more of her remarkable accomplishments, but if you just follow the links above, you'll get the idea.

When I was young I was pretty obsessed with space and space travel. Aside from my impressive book collection (including several, remarkably intricate coloring books), I went to Space Camp (twice) and was thrilled when my school also took a week-long trip to Astro Camp. My interest in outer space followed me all the way to college, where I was torn between an art major or astrophysics. I ultimately opted for the art, but my love of outer space and admiration for women like Sally Ride endures.

In researching for this post, I discovered that Sally Ride was not much of a cook. She's been quoted as saying she was not much interested in home economics in her day -- not surprising, given how all her other interests must have occupied her time!

She did say, that she "winds up eating junk food a lot."

Vegan junk food? I happen to be something of an expert in this area.

I will cover this topic even more in my upcoming "road trip" entry, so for today I tried to think about an American classic "junk food" meal; I opted for good ol' Kraft macaroni and cheese.

I know I've tried plenty of vegan mac and cheese recipes, but what comes closest to the classic Kraft, while meeting the same easy-to-make ("Sally Ride friendly") requirements?

The answer: Earth Balance vegan cheddar flavor mac and cheese. This is it. Complete with the macaroni elbows and the cheesy packets you love and adore. Instant vegan macaroni and cheese has arrived.

This stuff can be a little hard to track down, though most Whole Foods stores carry it. You can also try ordering online, which is always a great option if natural foods options are limited in your area.

And what if making her own mac and cheese was just a little too much effort? Well if Sally Ride happened to be in Brooklyn, I would have told her to head on down to Morgan's Barbecue. They have a pretty epic vegan mac and cheese--complete with avocado, tortilla strips, jalapeños and vegan chorizo. Yummy!

For more "junk food" I'm sure Sally Ride would have loved, stay tuned for my vegan road trip entry... coming September 29th!

Autumn Equinox Eats: Vegan Butternut Squash (and Apple) Soup

2015-09-23T03:45:00.000-07:00

It's that time of year...there's a chill in that autumnal air, and soup season has definitely begun!

For today's Autumn Equinox VeganMofo entry I'm revamping an entry for my all-time favorite soup: butternut squash.

I've always loved butternut squash soup (who wouldn't, I ask?). A few years ago, however, I was introduced to a new type of butternut squash soup at a Thanksgiving meal with my husband's family when my mother-in-law brought butternut squash soup with green apple. If you've ever tried it before, you know how amazing that extra tart note is in this dish. It balances the sweetness of the squash perfectly!

If you've never had the pleasure of delving into a bowl of butternut squash-apple goodness, it is something that must be tried to be fully understood.

This recipe is adapted from Simply Recipes.

Butternut Squash and Apple Soup
What You'll Need:
2 tbsp margarine (I recommend Earth Balance)
1 medium yellow onion, chopped
1 rib of celery, chopped
1 carrot, chopped
1 butternut squash (about 20 oz), peeled and chopped (or you can buy some pre-chopped and peeled squash--much easier!)
1 Granny Smith apple, peeled, cored, and chopped
3 cups vegetable broth
1 cup apple cider*
pinch of nutmeg, cinnamon and cayenne, to taste
salt and pepper, to taste
chives, optional
vegan sour cream (or cashew or coconut cream), optional

What You'll Need to Do:
Heat a large pot over medium-high heat. Melt the butter in the pot, then add the onion, carrot and celery and sauté for about 5 minutes. Add the broth and apple cider, along with the butternut squash and apple. Bring to a boil then reduce to a simmer and cover. Simmer for approximately 30 minutes, until the squash and carrots have softened. Once everything has softened, puree in your blender in batches (be sure to release the steam if your blender does not do that for you!), or with an immersion blender. Mix in your nutmeg, cayenne, salt and pepper, to taste. Top with some vegan cream, if using.

Tips and Tricks:
I like to pair this with some sourdough toast and roasted broccoli. I'd also recommend adding a cashew or coconut cream swirl on top--or some vegan sour cream.

*I love adding apple cider to this soup! It kicks up the apple quotient just a bit and it's delicious. In a pinch, however, water will do fine as well.

Seasonal Produce Meal: Zucchini Ribbon Pasta with Tomatoes, Basil and Lemon

2015-09-22T04:00:00.000-07:00

Today's entry for Vegan MoFo asked us to make a meal with seasonal local produce. Sounds great to me! One of my friends has been all about the zucchini pasta lately, so I took a little inspiration from her and decided to try my hand at making my own dish.

My friend uses a spiralizer, which is awesome. In lieu of that, however, you can make great ribbons with your vegetable peeler! You simply fry up those ribbons in the sauté pan with some garlic, cherry tomatoes, basil and a splash of lemon, and you've got a delicious, super-simple meal!

Zucchini Ribbon Pasta with Tomatoes, Basil and Lemon
What You'll Need:
2 zucchinis, peeled into ribbons (as pictured) with a vegetable peeler
1 tbsp olive oil
2 large cloves garlic, minced
1 cup cherry tomatoes, halved
1/4 c. basil, loosely packed, finely chopped
1 tsp lemon juice
zest 1 lemon (1 tsp)
1 tsp white balsamic vinegar
salt and pepper to taste

What You'll Need to Do:

Preheat a pan over medium heat. Add your olive oil and garlic and sauté until just fragrant and golden, about 1-2 minutes. Add your zucchini and tomatoes and toss in the garlic oil, continuing to toss as you fry. Sprinkle in some salt and pepper. Add half of your basil after a minute or so.You'll want to fry until the ribbons begin to relax, just about 2-3 minutes. Remove from heat, and toss in your lemon and vinegar. Add salt and pepper to taste.

Tips and Tricks:
This recipe makes enough for one person. That's the easiest amount to squeeze into one regular size sauté pan. If you have a larger pan, you can easily double the recipe. Otherwise, if you double the recipe, you'll want to fry up half of your zucchini (with the garlic and oil, as described above) first, remove it from the pan, and then follow the rest of the recipe, tossing in your first batch of zucchini along with the rest of the ingredients, at the end.

Vegan MoFo: What 3 Endless Food Supplies Would You Take if You Were Stranded on An Island?

2015-09-21T04:00:00.000-07:00

As the title of this post indicates, today's Vegan MoFo prompt asks what three endless food supplies you would take if you were going to be stranded on an island. This is imagining all of your nutritional needs have been met--these are a bonus!

1. Miyoko's Creamery cheeses

For those of you who are not familiar with Miyoko's Kitchen--you should be! They offer a line of delicious vegan artisan cheeses--including flavors like Aged English Smoked Farmhouse (above) and Mt. Vesuvius Black Ash (pictured below).

Although they are only available in select Northern California stores, you can order them online. They are expensive though (a "special occasion" kind of purchase), but if you're feeling adventurous you can buy the recipe book (Artisan Vegan Cheese) and make nut-based cheeses yourself!

Although most of the cheese recipes require a significant amount of time (like making your own culture over several weeks!), I can testify that they are truly worth the effort. I've never had any vegan cheese quite like it.

Miyoko even has a blog with all kinds of great recipe ideas for these delicious cheeses--enough to keep me happily satisfied on my deserted island!

2. Kale chips

Need I say more? Who cares about how healthy they are--kale chips are just plain delicious. Add some nutritional yeast, some cayenne, some garlic, some pepitas, whatever you like (!) and you've got a totally addictive snack. Check out my recipe here.

3. Cupcakes

Again, this requires little explanation, but if you're looking for one, just check out my entry about my favorite cookbook and all of its cupcake-y goodness. The possibilities are endless and yet each and every one is so delicious!

That about sums it up!

I've covered all my food groups, right? Protein (cheese), greens (kale), sweets and carbs (cupcakes)?

Veganize a Family Recipe: Vegan Pot Roast

2015-09-20T10:43:00.001-07:00

Today for Vegan MoFo we're veganizing an old family recipe.

I come from a family of Hungarian Jews, so I could think of nothing more appropriate than this slow-cooker pot roast, particularly because this is the dish my mother makes for nearly every major holiday. I'd never made a vegan pot roast before, but having recently acquired a slow cooker, I was up for the challenge!

Because I was a little pressed for time with this entry (i.e. no time to experiment too much), I simply adapted my mother's recipe with a little seitan pot roast help from Robin Robertson's recipe from Fresh From the Vegan Slow Cooker (along with a few embellishments of my own).

What You'll Need:
for the seitan:
1 1/2 cups vital wheat gluten
1/2 cup chickpea flour
1/4 cup nutritional yeast
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp liquid aminos (or soy sauce)
1 tbsp ketchup
3 tsp olive oil (two to mix into seitan and one to coat)
1 1/4 cups vegetable broth
1/4 tsp smoked paprika, plus more for sprinkling

for the rest:
4-5 carrots, peeled and chopped into 1/2-inch pieces
2 parsnips, peeled and chopped into 1/2-inch pieces
2 potatoes, cut into 1-inch chunks (you can use sweet potatoes, yellow, or idaho, whatever your fancy!)
4 garlic cloves, crushed
1 large onion, thinly sliced
3/4 tsp thyme
1/4 tsp liquid smoke
1 tbsp Bragg's liquid aminos (or soy sauce)
1 1/2 cups vegetable broth
1/4 dry white wine
a healthy dose of salt and black pepper

What You'll Need to Do:
Mix up all of the seitan ingredients in a bowl and knead for approximately 3 minutes, until elastic and holding together nicely. Then coat with additional tsp of olive oil and sprinkle with 1/4 tsp paprika.

In a small bowl or mixing cup, mix together your broth, liquid smoke and aminos (this is going to serve as a "beef"y broth base).

Coat your cooker with a small amount of oil, then add in your potatoes, carrots, garlic, parsnips and half of your onions to the bottom of the cooker. Season your vegetables with the thyme, salt, and pepper, and a dash of smoked paprika. Add in your wine and vegetable broth mixture.

At this point you can either add the seitan in whole (Robertson recommends using oiled parchment paper or foil to keep it separated), or you can separate it into smaller pieces. I tried smaller pieces since I thought they'd absorb the rest of the flavors more readily that way.

Cover with the remaining onions, and add a bay leaf on top. Cover your cooker, and let simmer for approximately 8 hours, until all of your carrots and potatoes are tender.

This smells so amazing while it's cooking. The real trick is to wait those 8 long hours until it's ready!

Tips and Tricks:
If you're looking for an even simpler seitan recipe, check out a totally different version on Robertson's site. Sounds like another good option!

By the way--if you're looking for a great vegan slow cooker recipe book--Robin Robertson's book is it! We love everything we've tried in there, and are so excited for slow cooker weather to be coming back around so that we can try even more!

Lunch on the Go!

2015-09-19T07:54:00.003-07:00

Today for Vegan MoFo we're talking lunch on the go!

I couldn't think of anything more "to go" than this great picnic backpack we received as another wonderful wedding present (thank you, Gretchen!).

This awesome backpack has all you need to enjoy a picnic for two--or four!

You just need a few good dishes to go with it! Might I recommend some balsamic tofu with cherry tomatoes?

This is a super quick and easy dish--you just need a little time to let your tofu marinate. Once you've done that, you just slice your tomatoes and basil, toss and go! It's a great "lunch on the go."

Balsamic Tofu with Cherry Tomatoes
What You'll Need:
Marinade:
4 tbsp vegetable broth
3 tbsp balsamic vinegar
1/8 tsp garlic powder
1/8 tsp basil
1/8 tsp oregano
salt and pepper to taste (several pinches of each)

One 14 oz package extra-firm tofu
12 oz cherry tomatoes, sliced in half
1 tbsp olive oil
1/4 cup loosely packed fresh basil

What You'll Need to Do:
Press your tofu first so that it will be able to absorb the balsamic properly. Cut into 1/2" cubes and then mix with the marinade ingredients. Cover and allow to marinate for an hour or so (or in the fridge overnight).

In the meantime, chiffonade your basil and slice your tomoatoes if you haven't already. Once the tofu is done marinating, toss it with the tomatoes and basil, and add in the olive oil. Add more salt and pepper, as needed. Depending on how much of the marinade your tofu has absorbed, you may want to add another tablespoon or so of balsamic.

Tips and Tricks:
I paired this tofu with a nice pasta salad. I simply cooked some pasta, then added a bit of salad dressing (strawberry vinaigrette this time around). Then I threw in some spicy olives (I love Jeff's Naturals antipasto olives which are vegan!) along with the red peppers from the bottle, dried oregano, mustard powder, hearts of palm, arugula and a little bit of olive oil.

And don't forget your baguette!