The Trendy Vegan

The Vanilla Bean: New Vegan App

2018-03-26T07:57:00.002-07:00

The new plant-based restaurant guide vanilla bean is aimed at conscious consumers who seek climate-friendly and healthy dining options. The app allows users to filter for restaurants that use organic, local, and fair-trade ingredients. In addition, it provides information on which restaurants offer gluten-free and lactose-free options.

Listing over 23,000 vegan-friendly restaurants—16,000 in the U.S. alone—it is the biggest database of its kind in the States, UK, Ireland, Germany, Austria, Switzerland, and France. The team behind vanilla bean wants to show people that eating plant-based on the go is not only possible but easy and delicious. Be it in meat-loving Texas or the great cheese state of Wisconsin, vanilla bean has partnered with regional vegan dining guides in Washington D.C., San Diego, Philadelphia, Memphis, and New Orleans for local expert knowledge. Plus, users can expect to benefit not only from community reviews, but also top restaurant recommendations by nonprofits like Veganuary, Paul McCartney’s Meat Free Monday, Compassion Over Killing, and others.

The app is available on all platforms, and can be best summed up in this short launch video: https://youtu.be/0QNUj_AcEnw.

About Fabian Kreipl, the Co-Founder

Fabian worked for many years in the biggest app agency in Germany developing apps for clients like Red Bull, Google, BMW or others. It was fun and he liked the job but at the same time, he had the impression that as developers and app designers, they don't use their skills for causes that actually matter. As a
vegan for 5 or 6 years, and a vegetarian for most of his life, he never accepted that we treat some animals as pets and other animals as things. He hopes that with vanilla bean he can help to make a difference and to make vegan offerings more visible, and he believes that people change their mind, or become open to a new way of thinking, when they start to consume differently.

Easy, Cozy, Perfect Dinner

2018-01-31T15:52:00.002-08:00

If you're a parent, this will resonate:

You know those days you have planned to a T: gym bag packed, meetings scheduled, city parking space reserved, dinner with friends. And at 11pm the night before your child tells you that his stomach hurts, and all hell breaks loose at 2am?

That was my night. It wasn't pretty.

Instead, here was my day: I spent the morning running to my office to get my laptop instead of running at the gym, stopping for gas on the way home because, of course, my tank was nearly empty. I subsequently bought CVS out of anything to fight food poisoning, the stomach bug or the flu, and then gatorade, a bagel, some soup... anything my son could possibly maybe eat, want or need. And then I worked - deadlines and events don't have a pause button after all.

So at 6pm, still in sweats and a baseball hat, I was not going out for dinner. I opened my pantry and fridge and grabbed:

Some dry pasta (in an adorable pumpkin-like shape)
1/4 cup sundried tomatoes that I chopped
1 TSBP pignoli nuts
Vegan parmesan
Truffle salt
Extra virgin olive oil
Cabernet Sauvignon

I boiled a serving of pasta until al dente. Once I drained the water, I put the pot back on high heat with the tomatoes, pignoli nuts, a sprinkle of truffle salt and a drizzle of the EVOO and stirred until steaming. Once I poured it into a bowl, I topped it with a tablespoon of the parmesan. I let that all melt while I poured a glass of cabernet and VOILA! Delicious, fast, easy, flavorful and I could stay cozy and warm while I unwound. Perfect! I hope you try it and enjoy it as much as I did (and after a far less eventful day!)

Kung Pao Tofu

2018-01-29T15:19:00.003-08:00

I know I haven't blogged for The Trendy Vegan very much these past few months. It seems work and life in general have just been busier than ever. I am still cooking when I can make the time, creating new recipes or making old ones I love, but tonight I somehow found a few minutes to share a new recipe with you. (You should follow @thetrendyvegan on Instagram to see what I do more regularly!)

I had purchased a package of extra firm tofu that was leaving me uninspired. I overlooked it, choosing instead to slice two large zucchini on my mandolin for dinner tonight. I lay the zucchini out in thin, overlapping layers on an aluminum foil lined baking sheet, and sprayed them with cooking spray. I topped them with panko crumbs and vegan parmesan, and added some kosher salt and then baked them at 400 degrees for 30 minutes.

Meanwhile, just yesterday I was at a small farmer's market on my way home from the Berkshires. They don't have a lot to offer, but it somehow calls my name when I drive by. I picked up a large handful of mushrooms, organic garlic, an onion, avocado and lime for my fan favorite guacamole, a delicata squash and some other too-good-to-leave-behind items.

As I finished the zucchini, I remembered the tofu and the farmer's market finds. I recently heard about an Asian recipe that piqued my interest, and had forgotten about the new bottle of tamari in my pantry. The next thing I knew, I was prepping a new dish.

I cut the tofu into bite sized chunks and put it into a square baking pan. I added half of a chopped yellow onion, 3 cloves of chopped garlic, the mushrooms, stems removed, I had purchased yesterday, and a handful of chopped, raw, unsalted cashews. I topped it all off by drizzling tamari over the top, followed by an almost equal portion of agave, and a thin coating of Gomasio seasoned sesame seeds. I set it in the oven at 400 degrees, also for 30 minutes. I'm not sure what to call it, so I'm going with healthy Kung Pao tofu.

It was good, but if you want it to be better than this totally baked version, not to mention a little crispy, here's what I'd do differently. Sautee the onions and garlic first in a little of sesame oil in a large pan or wok. Add the remaining ingredients and cook until the agave is sizzling and sticky. The zucchini was good too, but I wouldn't recommend eating them together!

Cheesy Cauliflower Mushroom Soup

2017-12-09T14:07:00.000-08:00

Winter has finally arrived in New York, and nothing answers a craving for a cold weather meal like a bowl of hot, homemade soup. We all know I like to create as I go, so before the flurries began, I headed to the local market to see what matched my mood.

For today's recipe you will need:

3 TBSP extra virgin olive oil

1 shallot, finely chopped

5 oz shiitake mushrooms, chopped

16 oz riced cauliflower (you can do a fine chop on chopped in a food processor if you can't find this ready made)

1 c organic vegetable stock

1 tsp dried onion flakes

1/2 tsp garlic powder

1/2 c almond milk

1 TBSP vegan butter

1 c shredded vegan cheddar cheese

Salt to taste

Heat 2 TBSP of your extra virgin olive oil in a medium sauce pan.

Add the chopped shallots and sauté until they start to brown.

Add the last tablespoon of EVOO and your cauliflower, just so the cauliflower starts to cook.

Stir for 2 minutes and add the chopped mushrooms, vegetable stock, garlic powder, onion powder, a few pinches of kosher salt and vegan butter.

Increase the heat, add the almond milk and bring to a boil for 5 minutes, stirring consistently. Add cheese and continue to stir while it boils for 1 minute.

Remove from heat and let sit for 5 minutes. Using an immersion blender or traditional blender, purée soup until smooth

When ready to eat, reheat if necessary, and top with a little extra cheese if you like, or a piece of crusty bread. This might be the best soup I ever made!

Thanksgiving Dish

2017-11-22T17:24:00.001-08:00

Thanksgiving is hard for vegans. It may be easy for us to appreciate what we have, though some years are easier than others, but the traditional meal is a challenge.

Turkey, sweet potatoes with marshmallows, biscuits, pecan pie. The relentless but customary cheese platters or melted brie before the meal begins. This is not our holiday.

Having said that, even in the hard times, it is important to be grateful and to spend time with family and friends. But what do we eat while we do?

I want to celebrate this year with the family with whom I will be surrounded, but I don't want to overindulge.

I decided to make something festive and seasonal, but without the guilt. Not sure that resonates for the holiday season but it's where I'm at today. Here is what I came up with. If I haven't cooked yet, I hope you (and your guests) enjoy - there is PLENTY to share!

Preheat your oven to 400.

In one pan put:
1 12 oz. bag broccoli florets
1 orange cauliflower florets
1 purple cauliflower florets
1 medium yellow onion, chopped
Drizzle of Avocado oil
Kosher salt and black pepper to taste
1/3 c vegetable stock
1/2 c maple syrup

In the other pan put:
2 bags mini brussel sprouts
8 oz. exotic mushroom blend, chopped
1 small jar roasted chestnuts, chopped
2 tbsp crushed dried rosemary
1/3 c vegetable stock
Drizzle of Avocado oil
2/3 c maple syrup
Kosher salt to taste

4 oz. scallion tofu cream cheese

Bake each dish at 400 for 30 minutes or until tender.

Once cooked al dente, combine the ingredients, season to taste and cook until it caramelizes or at least crisps up. At the very end, while still hot, stir in 4oz. chive tofu cream cheese. I know it sounds strange, but it's the perfect finish!

Regardless of what you eat, I hope it is a happy and healthy holiday for you all.

Butternut Squash Noodle Kugel

2017-09-19T17:05:00.002-07:00

It is really hard to be vegan at the Jewish holidays. When traditional meals circulate around brisket, chicken soup, challah (made with eggs) and dairy noodle kugel's, we can easily get stuck making our way with some green beans and a fruit platter.

This year, I decide to invent my own kugel recipe, but a totally vegan one. I haven't baked it yet, but I wanted to share this with all of you before the holiday began. I did taste the cold version and I'm pretty pleased. It will be really yummy warm and crispy.

You will need:

2 boxes quinoa pasta

1 butternut squash, peeled, seeded and chopped

2 c cashews, soaked in water overnight

2 tsp cinnamon

1 TBSP sage

1/4 c + 1/4 c vegan butter

Salt and pepper to taste

Soak 2 cups of raw, unsalted cashews overnight.

The next day, add the cinnamon, fresh sage, and 1/2 tsp salt and purée until smooth. Set it aside.

Preheat your oven to 350.

In separate pots, boil the pasta until al dente and the butternut squash until tender. Drain the water from each, combine in a large bowl, and mix in 1/4 cup vegan butter.

Once the butter has melted, stir in the cashew "ricotta" until well combined. Add salt and pepper to taste, and pour into a shallow casserole dish.

Top with small spoonfuls of the remaining 1/4 cup of vegan butter and bake for 25 minutes. The top noodles should be crispy and browning. If not, leave it in for a little longer.

Serve hot and enjoy! L'shanah tovah u'metukah to all who celebrate Rosh Hashanah!

White Bean and Sundried Tomato Dip

2017-09-17T08:23:00.001-07:00

I sometimes joke that I should get t-shirts made that say "I run on hummus and guac." It's not that I choose to eat these two items all the time but, when in doubt - the Sabra snack pack at airports, random restaurants, happy hours - those two tend to be the most common vegan-friendly options in places that still don't quite know how to feed vegans.

I have family coming for the Jewish holiday this Thursday. There is always a big meal - soup with my Grandmother's kreplach (Jewish dumplings,) kugel (noodle or potato pudding,) some sort of traditional chicken or brisket (not for me!) some veggies, and apples and honey. However, we still spend at least 3 hours before the meal eating. It's not a cocktail hour...it's nosh and sip and schmooze for a while and then we'll get serious.

I am trying out two new vegan recipes for the holiday dinner itself, which I will share later this week, but in the meantime I decided to make a non-hummus bean dip for when guests arrive to go with the crudite. It has nothing to do with traditional holiday fare, but it tastes good and looks pretty!

You will need:

1 can, drained, organic cannellini beans

Juice of 1 lemon

1/3-1/2 cup sundried tomatoes (not packed in oil)

1/2-1 TBSP fresh rosemary

1/4 c olive oil

kosher salt to taste

I gave options on the amount of certain ingredients so you can adjust to your liking. All you need to do next is put it all into a high speed blender and you're done!

Gracias Madre

2017-09-06T08:42:00.000-07:00

You know a restaurant is great when you do some crowdsourcing for top vegan restaurants in LA and San Francisco, and one place makes the top of the list in both locations. That restaurant is Gracias Madre. This past Monday night, capping off a relaxing Labor Day weekend, I had the opportunity to see what the hype was all about.

I was expecting a great, authenticly styled Mexican restaurant. Warm colors, Mexican art, refried beans and guacamole in traditional serving pieces. Instead, I wound up at a chic, indoor-outdoor restaurant, with a cool crowd, top-shelf bars boasting interesting tequilas and a fabulously creative drink menu, and a robust food menu that made decision making quite challenging. The West Hollywood location felt totally "LA" and in the best way.

The $40 per person tasting menu was smartly designed for an enthusiastic vegan like me, with vegan friendly company. Due to the way it was designed, it gave us an opportunity to try pretty much everything that menu offered between the two of us. To say we left stuffed (capped off with a couple of bites of the Mexican wedding cookie with chocolate coconut ice cream topped with crushed pecans and chocolate sauce) is an understatement.

The menu began with individual portions of guacamole and escabeche - pickled veggies (including super hot jalapenos) and crispy, perfectly salted tortilla chips.

The second course allowed for 2 options per person, so we tried 4 different items: the gordita: a potato-masa cake with salsa verde, avocado and cashew cream; a quesadilla filled with butternut squash, onion and cashew nacho cheese, fried cauliflower tossed with cashew nacho cheese and lemon; and a vegan caesar salad.

Yup. Lots of food. All creative, tasty and satisfying. Then we had more.

For the third course we enjoyed sope con mango: a potato-masa cake with guacamole, cashew crema and pickled cabbage; a sauteed squash tamal with poblano pepper, onions and pico de gallo; a taco sampler: one with jackfruit and one with crispy potato and chorizo; and a sweet potato flauta with caramelized onion, guacamole and cashew nacho cheese.

There is a reason this was everyone's recommendation. You could have rolled me home after everything I ate! Everything was just delicious. If you have the opportunity to get yourself there, you will love it, tasting menu or ordering a la carte. And keep an eye on the crowd. You never know what celebrity might be dining at the next table...I definitely felt like a Trendy Vegan!

Vegan Cookie Do(ugh)!

2017-09-05T08:49:00.001-07:00

These days, at least in NYC, raw cookie dough seems to be all the rage. I guess it shouldn't surprise me. In high school, before I went vegan, some raw Pillsbury cookie dough and a spoon were one of my favorite sweet indulgences.

If you still love the idea of it, but want to fill that craving vegan style, you must head to Whole Foods and try Better Bites Do Bites. These vegan, gluten free balls of sunflower nut butter "dough" enrobed in a thin layer of dark chocolate are SO decadent. I couldn't eat a whole one at once. Well, I probably could but I didn't. I'm not an ice cream girl, but I loved this cold, sweet treat. I must admit I even considered tossing one into a blender with non-dairy milk and a banana to see if I couldn't whip up a little smoothie!

If you're looking for a new, not-too-guilty tasty pleasure, I seriously recommend you give these a try.

The Trendy Vegan is Back!

2017-08-29T12:40:00.000-07:00

Hello my friends!

I am sorry it's been so long... thanks to a super busy summer I have mostly focused my vegan posting in two arenas:

Instagram (@thetrendyvegan)
Facebook (https://www.facebook.com/thetrendyvegan/)

I hope you're following me there!

While I have eaten out a ton, in what feels like a million different cities, I have also been cooking my little heart out. I thought it was only fair to come back, blog, and share a few quick and easy recipes with you from this past week alone. After all, it's still summer, still bathing suit season, and healthy, while always on my mind, is at the forefront.

Let's talk broccoli.

Grab a bag of Shiritake noodles. These clever tofu noodles come in a few different forms but I prefer the angel hair. An entire package is 20 calories! Rinse a package, cut the noodles into bite-size pieces, and set them aside. In the meantime, add 2 heads of broccoli florets to 1 cup of vegetable stock and 1 cup of water and bring them to a boil. Keep cooking until they are fork tender.

Drain the stock/water mixture and add 1 can of chopped organic artichoke hearts (the ones in water, not oil,) 1 cup of pasta sauce, and the noodles. Stir until heated throughout. Sprinkle some vegan parmesan cheese on top, as much or little as you like, mix until melted and voila ~ dinner is served!

For another broccoli twist, cut up one head of broccoli. Lay it on a non-stick oil coated baking tray. Spray the broccoli too, and add 1/2 cup of raw, unsalted pistachios, and a sprinkle of both kosher salt and black pepper. Bake at 400 degrees for 30 minutes. It's a great side dish. I tossed mine into a quinoa pasta for a protein boost, but it also makes the perfect side.

Now for a little zucchini-panko goodness.

I bought a mandolin. I used to have one but lost a bunch of the pieces over time (like socks in a dryer I have no idea how...) Then I bought zucchini. And panko. And then I made this:

Spray a baking sheet with non-stick spray and then sprinkle a thin layer of panko crumbs on top. Cut 3 small zucchini into thin slices and spread them on top of the panko (layering is fine.)
Sprinkle more panko on top, and then add some paprika, kosher salt and onion flakes. Spray that with a bit more oil to help the seasoning set. Bake it at 400 degrees for 30 minutes. The result is gorgeous, crunchy, vegan, healthy and delicious.

Keep following me for more. It's good to be back!

Go Macro!

2017-05-02T07:09:00.001-07:00

As a vegan, it’s getting easier to find protein-packed foods, but without fail, I wound up in an airport, or on a train, and there is nothing from any kiosk or bar cart other than some hummus and pretzel chips to tide me over.

When I traveled back in April, I brought some GoMacro MacroBars. All I had to do was throw a few in my carry on and I was all set when I needed a quick pick-me-up.

These are chewy, cold-pressed, nut-butter based nutrition bars. They are certified vegan, organic, R.A.W., C.L.E.A.N., kosher and non-GMO project verified.

The bars come in a whole variety of flavors, so there are plenty for you to try: options like peanut butter chocolate chip, banana and almond butter, sunflower butter and chocolate, granola and coconut, and cherries and berries to name a few. If you are interested, you can find them in a host of health food markets, or online at their website: www.gomacro.com

Vegan Chocolate Chip Banana Bread

2017-04-23T14:58:00.001-07:00

I had 3 bananas and they were just too ripe to eat. I am not a mushy banana fan, nor am I a banana-in-my-smoothie girl. Rather than toss them, I decided to check out recipes on FoodNetwork.com and found this one by Mary Sue Miliken and Susan Feniger. I used to love their show on the Food Network, so I figured why not give it a whirl?

I veganized it! My vegan adaptations are in parentheses.

Ingredients:

1 c granulated sugar

8 TBSP unsalted butter (I used Earth Balance)

3 ripe bananas

2 c all-purpose flours

2 eggs (I used Vegan Egg egg replacer)

1 TBSP milk (I used vanilla unsweetened almond milk)

1 tsp each: baking soda, baking powder, salt, cinnamon

Preheat the oven to 325 degrees F. (Vegan) butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and (vegan) butter in a large mixing bowl until light and fluffy. Add the (vegan) eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the (almond) milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Vegan Wisdom

2017-03-25T05:55:00.001-07:00

Sunday Fun Day Recipes

2017-03-20T07:06:00.002-07:00

Sunday came and I cooked once again! After 2 snow days, a lot do work, and feeling a little under the weather, healthy comfort food beckoned.

I made three different vegan dishes, not to be eaten together, but as a way to prep for the week. Two were made from harvest/root vegetables, which just seem appropriate for the cold (I am so ready for spring...) and one with a vibrant madras curry.

The first was a chickpea-free, roasted carrot hummus recipe I found on goop.com. It's delicious!

You will need:

6 small to medium carrots, washed, scrubbed and cut into thirds

3 TBSP avocado oil, divided

Salt and pepper

1/2 tsp za'atar seasoning + some for garnish

1 TBSP tahini

1 small garlic clove, very finely minced or grated

1 TBSP lemon juice

Assorted crudités and/or toasted pita for serving

Preheat oven to 425 degrees

Toss carrots with 1 TBSP avocado oil, salt, pepper and 1/2 tsp za'atar

Transfer to parchment-lined baking sheet and roast for 25 minutes or until tender and starts to brown

Remove from oven and let cool to room temperature

Use an immersions blender or food processor to blend carrots with the remaining ingredients. Season to taste with salt or more lemon juice as needed.

Garnish with a drizzle of oil and a good sprinkling of za'atar. Serve with pita chips or crudités.

The second was a twist on my usual butternut squash soup. I've been getting back into running so I wanted to add some protein to my traditional recipe. Vegan or not, I think this is a dish anyone would enjoy.

The day before you want to make the soup, cover one cup of unsalted, raw cashews with water (a half inch above the cashews) in an airtight container and soak overnight. The next day, drain half the water and purée until smooth (imagine the texture of ricotta cheese.)

In a large pot, on medium-high heat, sautee 1/2 medium onion in a little salted extra virgin olive oil. Once it starts to wilt add one chopped Granny Smith apple, skin on.

Once that starts to cook down, add 3 c. vegetable stock, 1 large yam, chopped and 1/2 small butternut squash, chopped.

Simmer, covered, on low heat until fork tender.

Remove from heat and add 1/4 brown sugar and a generous pinch of salt and purée with an immersion blender until smooth.

Stir in the puréed cashews to thicken and you're all set!

The last was the easiest, and quickest to make, but full of fabulous flavor. In a non-stick oil sprayed medium sized stock pot, on high heat, add one package of chopped, frozen spinach. As it starts to thaw, add one can of drained, chick peas and half a jar of Maya Kaimal Madras Curry Indian Simmer Sauce. Stir until it is thoroughly heated and serve immediately. It may take you all of 5 minutes from prep to table!

Snow Day Cookies

2017-03-14T16:51:00.001-07:00

You will love these cookies, if I do say so myself!

One snow day down, one more to go, and I hit the pantry.

Here was the super fast, super easy, super yummy result:

Mix together 1 cup of oats and 1/3 cup of each of these four ingredients: maple syrup, organic chunky peanut butter, tahini and vegan chocolate chips.

Spread the mixture into a bar on a foil covered baking tray and bake at 350 for 10 minutes.

Bring to room temperature, chill for 30 minutes, cut and serve.

Plant Food + Wine

2017-03-14T14:37:00.004-07:00

Plant Food + Wine may just be the best vegan (and predominantly raw) restaurant at which I have ever dined. I have a few favorites, like Candle 79 and Blossom, but this was just so far above par.

CHEESE PLATE

Nestled in a rather off-the-beaten-path location in Miami, this was just a wonderful surprise from start to finish. A hidden but beautiful outdoor dining courtyard with a reflecting pool and tangled mango trees, and a spacious indoor, modern space, this restaurant had me at hello.

The menu was so robust and creative, that there was no way for my friend and I to easily come to any conclusions about what to order. Thankfully, the waitstaff was both friendly and knowledgeable so we had help navigating through some choices. My photos in this blog will tell the story better than my descriptions for sure.

THAI LETTUCE WRAPS

KIMCHI DUMPLINGS

We were told the cheese plate was a must: white truffle, smoked cheddar and mixed peppercorn, all made from a cashew base, served with pickled vegetables and sunflower seed crackers, so we ordered one of those.

My friend, who is Korean, wanted the kimchi dumplings in a cilantro coconut wrapper with ginger foam. I don't like kimchi but when the dish arrived at the table, it was too tantalizing not to try. They were phenomenal!

SUNFLOWER CAESAR SALAD

STRAWBERRY HIBISCUS CHEESECAKE

There were too many side dishes, main courses and desserts from which to choose, or to share them all here, but we opted for two more smaller plates next. One was the Thai lettuce wraps with citrus-almond pate, carrot, red pepper, daikon, herbs and a tamarind dipping sauce. We also ordered the sunflower caesar salad with romaine, arugula, capers, sunflower seeds and sprouts. Each dish was so exceptionally beautiful that it was almost a shame to eat it (but seriously, we cleaned every plate...)

When it came time for dessert, we were full, but the sound of the strawberry hibiscus cheesecake was impossible to ignore. Have a you ever seen a more gorgeous slice of cake in your life? Yes, they are fresh flower petals decorating this delectable dish.

Here is the most important take-away from this blog. If you find yourself in Miami, or Venice, California, this needs to be on your itinerary. It's just not a question. Coconut ceviche tacos. Banana leaf tamale. Sous-vide mushroom moqueca. Watermelon poke. You will thank me.

1 Hour, 4 Dishes

2017-03-11T15:11:00.001-08:00

You know life can get nuts sometimes, and you realize every meal you have eaten for days was prepared by someone else. It could be dining in, taking out or even getting a protein shake at your gym. That's what life felt like for a pretty good run.

Last weekend I finally had time to go grocery shopping and to cook! What a novel idea. I scoured the vegetable aisle for things to jump out at me, and blocked out sometime on Sunday to do my thing. Somehow, in just one hour, I had made four original dishes and had lots of food for the week.

The first dish almost doesn't count because I make it all the time. Roasted brussel sprouts.

I took 4 cups of brussel sprouts, halved or quartered depending on the size, and discarded the stem. I placed them in a pyrex dish with kosher salt, some grapeseed oil, a little extra virgin olive oil too, and some dried rosemary (fresh would have been better but I didn't have any on hand.) Toss it all well with your hands, and roast at 450 on the top rack, until crispy and the leaves start to brown. (Stir every ten minutes so browning doesn't become burning...)

The next dish was new. I bought a package of petite carrots. I lay them in a loaf pan atop a little grapeseed oil. To them I added 1/3 c maple syrup, 2 TBSP vegan butter (but in teaspoon size pats I placed in different places) and then I sprinkled cinnamon, dried dill, and a little kosher salt. I roasted them in the same oven, at the same time, as the brussel sprouts, but on the lower rack. You should turn them after 20 minutes and cook until tender.

Into the same oven I also put some gorgeous french green beans, 1 lb of them. To them I added 1 c of chopped pecans, and tossed it all with extra virgin olive oil and kosher salt. Once again, turn these with tongs every 10 minutes or so. You want them to brown but not burn.

Lastly, turn on your stove to medium high heat. Put some extra virgin olive oil in a large stock pot, with a pinch of kosher salt and add 1/2 medium yellow onion, diced, to sautee. Once it starts to carmelize, add 4 oz. of chopped, mixed mushrooms (I used baby bella, shiitake and oyster) and 8 artichoke hearts, chopped (use the ones packed in water, not oil.) Once those all start to cook down, add 1/3 c high quality red wine (I used Malbec) and 2.5 c of your favorite marinara sauce (I used Rao's.) When that all starts to come together, add 4 c zucchini noodles (or another pasta of your choice but that has to have been cooked in advance.) Cook until the noodles are tender, mix in 2 TBSP of chopped flat leaf parsley and serve!

There are multiple servings in each of these dishes so you can serve friends and family or dole it out over your week. Lentils are a great addition to the string beans if you want to add some protein, and you can surely add some vegan cheese to the pasta - sprinkling on some vegan parmesan or even melting some other kind right on top. As the sauce is simmering, for an even more robust, protein-filled dish, you could add some TVP (textured vegetable protein or defatted soy) or chopped seitan.

Dough!

2017-03-03T06:07:00.003-08:00

When you're a vegan and most of the people you know aren't, a lot of vegan recipes come your way. Am I right? Soups, pastas, salads...random tofu dishes...it happens to me a lot and I suspect it happens to many of you as well.

The last vegan recipe that was recommended was for vegan cookie dough. Interesting enough, right? Well, yes - when you consider the peanut butter, the vegan chocolate chips, the vanilla...but then, for the kicker?

Chickpeas!

My first reaction was "ew" but then I just couldn't help myself. For a recipe that takes maybe 5 minutes to prepare, and is super high in protein, I just had to give it a try.

Into my trusty Nutribullet I put:

12 oz. chickpeas

1/3 c. all natural peanut butter (I like the chunky kind)

1.5 TBSP maple syrup

1 tsp vanilla

I pureed it all together until it was like a thick paste, and then I added 1/2 c Ghirardelli semi-sweet morsels.

I mixed those in by hand, and let it refrigerate overnight.

This morning's breakfast was some of that raw cookie dough and let me tell you: it's a little strange, but kind of addicting too!

I recommend pureeing the chickpeas on their own in a cuisinart first, and then blending in the rest of the ingredients with a hand blender or stand mixer so that there is better consistency of flavor. I do have to admit, it's worth giving this a shot! I considered baking the dough but I don't know if they would just melt under the heat. If you want to attempt it, I recommend mixing in 1/3 c of oats, quinoa or millet first.

Simple, Hearty Winter Meal

2017-03-02T16:18:00.001-08:00

I have been traveling and tied up with a million things so cooking has been the last thing on my agenda (and blogging has definitely fallen by the wayside.)

Last night and tonight though, I had a little time to get a meal together that I didn't have to order in or be served at a restaurant (not that I mind either of those you should know!)

Here are the two super simple dishes I made that you can easily enjoy in your own home.

The first is a big, hearty salad:

1 head of romaine, finely chopped

2 roasted beets, diced (I bought them already roasted to save time)

1 large carrot, chopped

1 celery stalk, chopped

3 artichokes, chopped (in water, not oil)

2 TBSP mild guacamole

1/4 c shredded vegan cheddar cheese

Red wine vinegar (as much or as little as you like)

The second is a quinoa dish:

1 cup quinoa cooked in 1.5-2 cups vegetable stock

While it is cooking add:

1/2 cup chopped pecans

1/3 cup cooked lentils

Once finished add the juice of one lime and salt to taste

Both dishes are super simple, super healthy, and super filling and can be paired with a variety of different things. Enjoy!

Valentine's Day Sweets

2017-02-13T12:20:00.001-08:00

Happy Valentine's Day vegans and vegan-friendly fans!

Whether you have a valentine or not with whom you can share today, you never need a reason to treat yourself!

I found this decadent bite of chocolate hazelnut magnificence at my local gourmet shop. It is raw, vegan and entirely too indulgent for me to eat in one sitting, but today is about indulgence after all.

Wishing you all a "sweet" one, however you spend the day!

Straight From The Source

2017-02-10T11:01:00.001-08:00

Just like the song we know, I love LA. The sunshine. The palm trees. The ocean. The lifestyle. Every time I visit I briefly toy with living there.

I also happen to love the food, and how beautifully vegan friendly it is there.

On my most recent trip, I was introduced to The Source Cafe in Hermosa Beach.

I was greeted by prebottled juices and smoothies, some little salads to go, and a display case boasting all kinds of pastries, including many vegan options.

The fresh menu was also chock full of choices, and rather than an avocado toast (which always grabs my attention,) I went with something new. Yam toast (the yam was the "toast"!) with a layer of carrot hummus, topped with a savory vegan pesto and sliced radish. Super healthy. Pretty filling. Very tasty. It made for one happy trendy vegan!

Bodybuilding Diet For Vegans

2017-01-31T11:34:00.000-08:00

Who says you can’t stay fit and get jacked and decorated with those muscles and biceps just by going vegan? The truth is that we have grown so used to proteins, carbohydrates and other nutrients being the perfect way to getting a lean body.

In all sincerity of purpose and intent, they always work! No questions asked. But does this mean that those who find it difficult to eat dairy products can’t stand up to any building competition?

Vegans are also outstanding athletes.And there are prominent bodybuilders such as Jim Morris, Frank Medrano, Denise Nicole, Torre Washington, Patrik Baboumian, just to mention a few who have blazed the trail in the fitness world plus their impressive muscles would leave you staring in fascinating admiration.

A vegan diet offer incredible benefits!

It helps to retaining useful enzymes that help to break up food that can be easily absorbed in the body.
It helps to reduce inflammation
It helps to reduce the risk of stroke, blood pressure, and type 2 diabetes.
Most vegan diets have shown to be useful in treating breast, prostate and colon cancer.
It helps to improve heart function and decreases chances of a heart disease.
These diets provide antioxidant benefits, improve skin quality and help you lose weight easily.
It also increases your cardiovascular health.
It boosts your energy and keeps you feeling younger.
It improves recovery times during workouts.
It goes on and on…

Proteins Versus An Ideal Vegan Diet

Proteins are building blocks of amino acids and getting these in the right quantities would definitely see you through to the finish line of your bodybuilding goal in a timely manner.

While most veggies are a great source of carbs and micronutrients, they do not contain much protein to help you achieve your ideal physique. Below is a list of ingredients you might want to build into your diet:

Take more seeds

Buckwheat and Quinoa are healthy too. The latter is a better option than brown rice since it contains more proteins and enables a faster bodybuilding process.

Nuts are highly nutritious and can help boost workout performance

If you’re looking for the one way by which you can increase body fuel, boost energy and gain some healthy fat, nuts are fantastic options to consider.

Eat more fruits and vegetables

These are perfect diet options for an effective fitness plan. They supply the body with vital amounts of vitamins and minerals needed to boost the body’s immune system function as well as provide anti-oxidant effects. These include oranges, bananas, berries, peas, legumes, and beans.

Consider boosting your fat

Healthy fats - extra virgin olive oil, nut butters, avocado - give you energy, boost your caloric intake, and help you build more muscles.

Take BCAA supplements

Brain Chain Amino Acids (BCAAs) supplements help enhance the protein synthesis making it the world’s known muscle growth enhancer. Ideally, these supplements are taken some minutes before and after workouts. They are also known to help quicken muscle recovery and boost immune system.

Reduce your cravings for processed foods

Processed foods are easiest to find, but whole foods fill you up, keep you satisfied longer, and help reduce cravings for unnecessary snacks.

For more information on bodybuilding itself, visit: http://dbolmusclesecret.com/

Clean Eating

2017-01-25T11:33:00.000-08:00

I am not a protein smoothie, drink my breakfast kind of girl. That is, unless that meal I'm drinking is coffee with some sort of non-dairy milk (and occasionally some cinnamon.) I much prefer avocado toast or even seaweed salad from Juice Press. I know, an odd choice to start the day but it's true.

A couple of weeks ago, shortly after the new year began and resolutions were in peak season, a friend of mine told me about the Clean Program.

Clean daily shakes can be used alone or part of a larger diet plan. At only 80 calories per serving, 2 grams of fat, and 12 grams of protein, I felt compelled to give this vegan, gluten-free option a chance. I placed an order and, while skeptical, hoped for the best.

This morning I mixed 8 ounces of almond milk and a large tablespoon of natural chunky peanut butter into my Nutribullet with one of the clean chocolate packets. I liked it! I liked it so much that I even purchased frozen strawberries to add to tomorrow's shake. It felt like a good way to thicken the shake, and keep it cold, without concern for ice melting and watering down the flavor (a bold move for someone who doesn't each much fruit.) I always loved chocolate covered strawberries, so I figured this is worth a shot.

If you are concerned about getting protein into your vegan diet, you might want to give this a try for yourself.

Scarpetta in NYC

2017-01-24T08:42:00.001-08:00

Scarpetta, a gorgeous gem in the Meatpacking District in NYC is definitely a celeb dining destination, but you don't have to be one to be treated like one.

Dim lighting, cordial wait staff, fabulous menu...this is a place to be, whether or not you're being seen. Of course, if you can't get to the city, you can visit Montauk, Philadelphia, Vegas or Miami.

It was a cold day in early 2017 when I went for dinner, and a vegetarian menu was ready and waiting for this trendy vegan, along with some delicious breads, olive oil and a savory tomato compote. The server was so accommodating that it was hard for me to make a decision.

I ultimately decided to start with the chestnut soup, poured table side, with parsnip, celery root and dried cranberries, but it was hard to pass up the beet salad with shaved vegetables and market greens, or the straciatella - not a gelato, but a butternut squash, apple and sweet potato dish with a truffle vinaigrette.

The soup was so filling, that I passed up what sounded like a wonderful pasta (egg-less no less!) I settled on the warm rosemary-braised lentils with broccoli rabe and roasted tomato (the carrot, zucchini farro risotto was a super close second...) It was just perfect. I was too full to finish it all, and took the rest for lunch the next day. I wound up eating it as a late night snack instead!

For a date night, or just a lovely evening out, this is one location you should be sure to try.

Baby It's Cold Outside!

2017-01-09T18:36:00.001-08:00

Baby, it's cold outside! Weather like we're experiencing in the Northeast simply calls for hot, satisfying meals. In that vain, I went to the supermarket inspired and created these two creamy, wintery and satisfying vegan soups I'd love to share with you!

Butternut Squash Soup:

Sautée 1/2 large diced onion in some extra virgin olive oil

Add:

1/2 large butternut squash, peeled, seeded and chopped

1 Granny Smith Apple, core removed and diced

1.5 tsp nutmeg

1.5 tsp cinnamon

1.5 tsp kosher salt

2 c vegetable stock

1/2 c almond milk

2 TBSP chopped sage

Once the onions are sautéed, add all of the ingredients except the almond milk and sage. Cook, covered, on medium-high heat, until tender, stirring occasionally (20-30 minutes.) Add almond milk and sage and cook for 5 more minutes.

Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth and serve.

Asparagus, Broccoli and Avocado soup:

Sautée 1/2 large diced onion in some extra virgin olive oil

Then add:

2 c vegetable stock

2 heads broccoli florets, chopped

1 bunch asparagus, tops and ends removed and chopped

1.5 tsp kosher salt

1 tsp onion powder

1 tsp garlic powder

Cook on medium heat until tender.

Remove from heat and add 2 ripe, mashed avocados.

Using an immersion blender or a nutribullet (with which you'll have to do this in sections,) purée until smooth.