Veggie Terrain

Check it Out: Chicago VeganMania!

noreply@blogger.com (jd) — Fri, 09 Oct 2009 16:03:00 +0000

Honestly, where does the time go? It seems like only yesterday that CH and I were planning our big Toronto trip, and I was searching for fantastic vegan restaurants to visit, and lots of cool sites to see. Back then, I was even brimming with lofty ideas about doing a mega-travel-post upon our return...

Yea, looks like that plan hasn't been realized yet. But, I do have an excuse, as any good blogger should.

You see, I have a job now, and it keeps me very busy. Well, a "sort of" job, which is what I call it since it's not like I'm getting paid or anything. (Although there is a possibility of that - if we win the case I'm working on, or it settles.) Until then, however, I must simply toil away, satisfied with the fact that I'm penny-less, but still continuing to follow a dream. (Never mind that my dream has slightly shifted away from working as a Public Defender, to successfully suing a particular city and the police officers who clearly violated our client's constitutional and civil rights, but I digress...)

Anyway, the real reason I'm publishing this post is to let all of you know about Chicago's VeganMania - a very cool-sounding vegan event that's taking place tomorrow, in the city. I heard about it a couple of weeks ago, and kept forgetting to post something (my sort-of job gets in the way of everything!), so I sincerely apologize for the late notice. However, I figured it's better late than never, so here's the info:

Chicago VeganMania takes place on Saturday, Oct. 10, 2009.

It will be held at the Pulaski Park Fieldhouse (1419 W. Blackhawk), from 10am - 5pm.

A variety of speakers and vegan-related companies are scheduled to attend, and there will be live music/entertainment as well. Furthermore - in what is perhaps the best reason to go - there will be 12 different vegan food vendors there, passing out samples!

Oh, and I've saved the best for last... this event is FREE!

Now, quick - hop on over to Chicago VeganMania's website and check out the details for yourself. And don't forget to send me an email/leave me a comment if you plan to be there, I'd love to say hello!

Road Trip Trail Mix

noreply@blogger.com (jd) — Mon, 31 Aug 2009 09:19:00 +0000

Veggie Terrain will be on a short hiatus while JD and CH go on a much-needed vacation. Our trip will take us (on the road) all the way from Chicago to Toronto, Ontario. But don't worry! When we return, I anticipate posting lots of delicious food, wine, and beer pics. Hopefully this quick trail mix post will tide you over until then!

If there's one thing I know for sure, it's that road trips present the perfect opportunity to throw together one of the easiest (and healthiest) snacks you can make: trail mix!

Plus, it's almost impossible to go wrong while making it, which is particularly helpful when you're running around trying to pack your bags at 2am the morning before your trip! (Not that I would know anything about that, mind you!)

The most important thing when making trail mix (in my opinion, anyway) is to create a good balance between salty and sweet flavors, and soft and crunchy ingredients. This is easily accomplished by starting with a 1:1 ratio of nuts/seeds to fruits, and going from there. I adore adding extras to my mix - especially sesame sticks and soy nuts! - but additional "sweet" ingredients aren't usually necessary, although they can certainly be added if you like...

Clearly, the ample - and arguably endless - possibilities for flavor and texture combinations make trail mix fun to make. For example, your trail mix could consist of 1 part dried fruits (ie: cranberries; strawberries; cherries; raisins; apricots; or blueberries), plus 1 part nuts/seeds (ie: almonds; peanuts; walnuts; pecans; cashews; or sunflower seeds), plus 1 part "sweets" (ie: vegan chocolate chips/marshmallows; coconut flakes; dates; or crystallized ginger), and 1 part "extras" (ie: pretzels; soy nuts; roasted edamame; sesame sticks; Grape Nuts Cereal; granola; or mini-crackers). Alternatively, leave out one or two parts if you want, or add an entirely new category all together.

Yep, it's as simple as that! Mix and match whatever you like, to your heart's content. That's my motto, anyway...

Perfect Potato Pancakes

noreply@blogger.com (jd) — Fri, 14 Aug 2009 20:06:00 +0000

Potato pancakes (aka: potato latkes) have held a special place in my heart ever since I first discovered them in a book my grandma gave to me when I was around 10 years old. Oddly enough, the recipe came from a food-based science experiment book, although I just preferred to think of it as a really fun cookbook.

After I found the recipe, Saturday after countless Saturday morning would pass, as I sat cross-legged on the kitchen floor, painstakingly peeling pounds of potatoes, my hands aching and covered in white starch. I'd categorically refuse to let anyone help me make the pancakes (even if it took so long that breakfast would ultimately turn into lunch). Because, you see, it was my recipe. From my really fun cookbook.

The truth is: there was something almost intoxicating about taking a humble potato and magically turning it - through scrubbing, peeling, grating, stirring, and finally, frying - into something beautiful, and savory, and utterly delicious. And although it clearly takes a fair amount of work to create the perfect potato pancakes, that's a fact that I've always appreciated.

Ya know that old saying about "all good things taking time?" Yea, it applies here, too.

Of course, you could always take the easy way out and use some kind of automatic peeler and a food processor to prep the potatoes (no judgment). Or you could even buy frozen potato pancakes or a boxed mix. But, doing things the old fashioned way has always worked best for me.

While I'd usually offer up my secrets at this point, since I've been making potato pancakes for so long - and basically go "by feel" these days - I can't quite share my personal recipe right now. However, I have tried this recipe, which is quite good with the addition of some minced garlic/garlic powder and a fair amount of diced onion thrown into the mix. Top it all of with a few shakes of salt and pepper, a smear of vegan butter, a dollop of vegan sour cream, and some chives (if you've got 'em), and you'll discover why potato pancakes are one of my oldest (and most delicious) friends!

A Vegan Twist on Tapas, Featuring Gazpacho!

noreply@blogger.com (jd) — Tue, 28 Jul 2009 21:09:00 +0000

Anyone familiar with traditional Spanish tapas can attest to the fact that the phrase "vegan tapas" is almost an oxymoron. Which means, of course, that tapas are exactly what CH was in the mood for on his b-day a few weeks ago! (Not vegan tapas, per se, but I digress...)

As a result, when I decided to make him a delicious spread of vegan tapas for dinner, I felt like I was grasping at straws. So, I kept racking my brain for ideas based upon the food that we encountered in Spain years ago. Unfortunately, that method wasn't exactly fruitful, particularly since all of my "tapas memories" consisted of downing pitchers of sangria while CH enjoyed jamón ibérico and various cheeses. Ick.

An hour or so later, after mucking about on The Google for far too long, I realized it might finally be time to throw in the towel. There were just no good tapas recipes out there - nothing that was catching my eye anyway. Maybe it was better to scrap my plan and chalk this vegan tapas idea up to temporary insanity. I mean seriously, I might as well be taking on French Haute Cuisine or something. Talk about un-vegan friendly!

That's when it finally hit me: who cares about tradition? Tapas are really just small dishes that are meant to be shared, right? So, what's the big deal if they aren't your typical meaty-cheesy-so-un-vegany things?

Yes, I guess you could say that I had a cuisine epiphany. I'm embarrassed to say it took me so long.

After that revelation, I got to work on a variety of tapas with a "Mediterranean" (ie: Spanish/Italian) flare.

Our meal consisted of:

Smashed White Bean + Parsley Bruschetta;
Pimento-Stuffed Green Olives;
Soyrizo (vegan chorizo) with Black Olives & Cilantro;
Creamy Spinach Risotto;
Garlic-Stuffed Green Olives;
Cheese & Crackers (CH's one, non-vegan bite)
San Pellegrino (to drink); and
Gazpacho, the star of the night.

For those of you unfamiliar with gazpacho, it's a cold, tomato-based, raw, vegetable soup. It originated in Spain, and has a well-deserved reputation for being refreshing, which is one of the reasons it's often served in the summer.

I know, I know - if you've never had gazpacho before, that description probably doesn't sound too appetizing. Cold tomato soup sounded like a pretty bad idea to this V-8 hater, too. However, it's one of those dishes that you can easily fall in love with at first bite.

I promise.

Recipe: Gazpacho
(borrowed from foodnetwork.com)

1 hothouse cucumber, halved & seeded, but not peeled
2 red bell peppers, cored & seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
3 c. tomato juice
1/4 c. white wine vinegar
1/4 c. extra-virgin olive oil
1/2 Tbsp. kosher salt
1 tsp. freshly ground black pepper

1.) Roughly chop cucumbers, bell peppers, tomatoes, & red onions into 1-in. cubes.
2.) Put each vegetable separately into a food processor fitted with a steel blade, & pulse until roughly chopped. Do NOT over-process!
3.) After processing each vegetable, combine them all in a large bowl. Then add the garlic, tomato juice, vinegar, olive oil, salt, and black pepper.
4.) Mix well & chill thoroughly before serving.

Yield: 6 (or more!) servings

Note: I added sliced scallions and diced up avocado to the soup as a tasty garnish, and, frankly, I don't think the gazpacho would be complete without it. Some finely minced jalapenos or Sriracha sauce would make a great addition as well...

Smoothies 101

noreply@blogger.com (jd) — Wed, 24 Jun 2009 10:10:00 +0000

This post is lovingly dedicated to my dad, who hasn't stopped asking me smoothie-related questions for approximately 6 months. Dad, if the recipe isn't provided here/your query isn't answered in this post... well then, God love ya!

It's that time of year again: the sun is starting to shine and the heat is picking up a bit (every few days, anyway!), which means that cool, fruit- and veggie-filled smoothies are cropping up almost everywhere.

So, what's a thirsty guy/girl to do? Should you succumb to the temptation of Jamba Juice, or even Dunkin' Donuts? Should you give that old 7-11 gas station "smoothie" a try? Should you buy one of those instant-smoothie mixes from your local grocery store? Or, should you take a chance and try making a scrumptious, healthy drink all by yourself?

No surprise here - I prefer the latter option.

As such, I'd like to encourage you to make a smoothie (or two, or three) of your own. And, since I'm generally not one to suggest something without at least throwing my own two cents in, following are some tips that will help you (whether you're a smoothie novice or a bit of an expert) hone - or at least vary - your craft.

Now, here's to a Jamba-Dunkin'-gas station-instant mix-FREE summer!

Fruits/Fruit Juices:

Almost all types of fruit work well in smoothies. Strawberries, blueberries, and raspberries are fairly common - but still delicious - ingredient choices, for example, while fruits like pineapple, cranberries, and kiwis are typically more unique additions to smoothies. Here, the good news is that both fresh and frozen fruit work equally well. (However, I tend to use frozen fruit almost exclusively because it keeps smoothies cold without requiring the addition of ice or the time-investment of freezing fresh fruit.)

The most important thing to remember (re: frozen fruit/juices) is that you should always use the kind with no sugar or syrup added. Incorporating fruit with added sugar into your smoothie will practically sabotage all of your healthy intentions. Plus, fruit that's saturated in something other than its own juices adds empty calories to your beverage and often includes high-fructose corn syrup (yuck!). So, please be aware of your ingredients.

In addition, it's best to use organic fruit/juices when possible, especially if your fruit of choice is on the EWG's "Dirty Dozen" list. However, don't skip smoothies all together if organics are too cost-prohibitive/you don't have access to them. Organic is ideal, but not strictly necessary!

Pictured: Red Pomegranate Smoothie; recipe follows

Vegetables:

Just as when it comes to fruits, almost all vegetables taste great in smoothies. Spinach, lettuce, kale, and other leafy greens are popular veggie additions, not only due to their amazing health benefits, but also because they can easily be added to fruit-based smoothies. Of course, vegetables like carrots and celery can also be used, but they typically have to be put through a juicer (or Vita-Mix) first. Thus, since blenders are more commonly owned than juicers, the only veggies discussed for the remainder of this post will be easy-to-blend greens.

Two main points come to mind with regard to greens. First, while some people like the taste of veggies in their smoothies right away, for others, they can be a bit of an acquired taste. This is likely because we generally expect smoothies to be sweet (due to their typically fruity base), and because most people simply aren't used to drinking their greens - admittedly, it can be a bit daunting/scary at first.

As a result, it's best to add greens to your smoothies gradually, starting with just a small handful. After experimenting a few times, you'll find the right fruit-to-greens ratio, and may even decide to increase the amount of greens as you become more familiar with their taste.

Second, thoroughly cleaning your greens is essential. Kale and other leafy vegetables tend to harbor a lot of dirt and grit, so washing them with cold water several times is the best way to go. Simply fill a large bowl with water, float your greens at the top, and agitate them lightly with your hands so that the dirt will shake off and sink to the bottom. Allow the greens to settle before lifting them out; then pour out the water and go through the whole process again.

Repeat this until the water is clean (I like to save the water for my plants), and then remove the stems and blend the greens with liquid - water, non-dairy milk, etc. - before adding your fruit to the smoothie. Alternatively, it's fine to add the greens in with the rest of your ingredients and blend them all up at the same time. However, blending just the greens first helps prevent large, stray pieces of them from winding up in your otherwise smooth drink.

Pictured: Kale Mango Smoothie (L); Kale Mango-Pineapple Smoothie (R)

Non-Fruit/Veggie Ingredients:

Non-fruit/veggie ingredients are great for added flavor and for thickening/thinning purposes. They can also add complexity to an otherwise plain-tasting smoothie. Of course, protein, calcium, and other nutritional benefits are also increased when non-fruit ingredients are added to your recipe.

Non-dairy milks: soy; almond; rice; hemp; coconut (aka: "liquid base," use 1/2 to 1 c. per serving)
Nut-butters: peanut; almond; cashew; tahini (1 Tbsp. is a good place to start)
Other options: tofu; oats; soy yogurt (add as much/as little as you like)

Pictured: Raspberry Lover's Smoothie (L);
Peanut Butter Delight Smoothie (R)

Nutritional Add-Ons:

This category contains a few nutritional power-houses that I like to refer to as "nutritional add-ons" (for obvious reasons). Clearly, these ingredients are purely optional, but they do add even more health benefits to your already healthy smoothie! If you aren't familiar with the taste of these ingredients, begin by adding 1 tsp. per smoothie serving, working your way up from there.

Ground Flax Seeds/Flax Oil = great sources of Omega-3 essential fatty acids
Psyllium Husks/Wheat Germ = excellent sources of fiber
Soy Protein Powder = extra source of vegan protein
Lecithin Granules = great source of choline, for liver, heart, and brain health

Flavor Additions:

Sometimes your smoothie might need a little bit of extra oomph, which can be provided in either calorie-filled or calorie-free form. Extracts pack a lot of flavor in a small amount, while spices are full of beneficial antioxidant properties. Even sweeteners can be healthy in moderation - the closer to they are to their natural state, the better they are for you.

Extracts: vanilla; almond; mint (start with a "splash")
Spices: cinnamon; nutmeg; ginger (begin with a pinch or two)
Sweeteners: agave nectar; maple syrup; molasses (1 tsp. is usually enough)
Other options: cocoa powder; instant coffee; tea (varies, to taste)

Pictured: Peach Pie Smoothie; recipe follows

Hints for Making the Best Smoothies:

Although it's pretty tough to create a truly horrible smoothie, rumor has it that most people's blenders have seen at least one. Accordingly, it's helpful to have a go-to, basic guide to rely upon, especially when you're just getting started.

Thus, here's my simple (almost) fool-proof smoothie formula:

In a blender, combine 1/2 to 1 c. liquid base* + 1 c. frozen fruit + 1/2 to 1 whole banana + 1 tsp. nutritional add-ins (optional), and blend until smooth.

(*Liquid base refers to non-dairy milk, water, tea, or fruit/vegetable juices.)

So, for example, you might blend together: 1 c. chocolate soymilk; 1 c. frozen strawberries; 1 banana; and 1 tsp. of soy protein powder. Or: 1 c. vanilla almond milk; 1/2 c. frozen cherries; 1/2 c. frozen blueberries; 1/2 a banana; and 1 tsp. ground flax seeds.

Not interested in experimenting right now? No problem! Following are a few tried and true smoothie recipes. Enjoy, and remember that smoothies taste best when served immediately after they're made...

Recipe: Blueberry Almond Smoothie (pictured directly above, and at beginning of post)
(printer-friendly version)

3/4 c. vanilla or plain soymilk
1/2 c. frozen blueberries
1/3 c. frozen strawberries
1 ripe banana
2 Tbsp. raw almond butter
2 tsp. ground flax seeds

1.) In a blender, combine all ingredients and blend until smooth.

Recipe: Red Pomegranate Smoothie (pictured above, within post)
(printer-friendly version)

1/2 c. pomegranate juice
1 c. frozen raspberries
1/2 c. frozen blueberries
1 ripe banana
1 Tbsp. molasses
1 Tbsp. lemon juice, freshly squeezed

1.) In a blender, combine all ingredients and blend until smooth.

Recipe: Peach Pie Smoothie (pictured above, within post)
(printer-friendly version)

1/2 c. vanilla soymilk
1/2 c. peach soy yogurt
1 c. frozen peaches
1-2 tsp. agave nectar
1/4 tsp. vanilla extract
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. ground ginger

1.) In a blender, combine all ingredients and blend until smooth.

---------------------------
Just gotta have one more recipe?
Yea, I don't blame ya...

Fruit Blast Smoothie

Cheese-Less Flatbread Pizzas: They're Re-Vegan-Diculous!

noreply@blogger.com (jd) — Tue, 26 May 2009 09:09:00 +0000

So, here's the deal: I was never a big "cheese lover" when it came to pizza (even before becoming vegan). I always hated how the melted cheese got super-stringy, like an obnoxiously long strand of gum or something.

Basically (in my book) too much cheese = too much chewing + too many distractions, which does not make for an enjoyable pizza-eating experience.

That's why I always found it kinda crazy when people would go ballistic about vegans eating cheese-less pizza. ("No cheese, what's the point?" "You're ruining that pizza, ya know!")

Then I realized that all of this disdain had nothing to do with cheese-less pizza generally, but everything to do with BAD cheese-less pizza (and just the idea of cheese-less pizza for some) specifically. I will admit it, eating 2 or 3 terrible cheese-less pizzas will have even a stringy-cheese-hating girl like me reaching for the faux-cheese. Stat!

However, I'm here to tell you that it doesn't have to be that way. You don't have to permanently give up your faux-cheese, or even become vegan, but I implore you to give homemade cheese-less pizza a try!

I'll even show you how in - you guessed it - this very post...

This pizza pictured above is one of my favorites: Potato + Rosemary. It's simple to prepare, and it'll make your belly happy in the special way that only carbs, plus more carbs, can!

To make it, start by lightly brushing your flatbread with some olive oil. (I bought my flatbread at Target - of all places - but you could just as easily make your own.) Top it with a few thinly sliced Yukon Gold potatoes (you should microwave them first so they're baked before the pizza goes into the oven). Brush the potatoes lightly with olive oil, then sprinkle them with fresh ground black pepper and Kosher salt. Top everything off with some dried rosemary (roll it in your hands to release the flavor, and use as much/little as you like). Finally, add a few cloves of crushed garlic to your pizza before cooking it. Bake for approx. 10 mins in a 400 degree oven.

the pizzas before and after baking

The pizzas pictured, above, are named The Super Veggie, and Tommy Basil, respectively. The Tommy Basil springs forth from my love of balsamic vinegar, which pairs perfectly with tomatoes, while The Super Veggie has obvious origins.

To prepare the Tommy Basil, brush your flatbread with olive oil, and top it with several thinly sliced tomatoes. Next, liberally sprinkle the entire pizza with Kosher salt and fresh ground black pepper. Then, drizzle a few teaspoons of good-quality balsamic vinegar over the tomatoes. Finally, stack several leaves of fresh basil on top of one another and cut them into a chiffonade, reserving them until the pizza has cooked. Bake at 400 degrees for approx. 10 mins, remembering to scatter the basil on top when it's done.

To make The Super Veggie, begin by spreading a tomato-based sauce (I used leftover arrabiata sauce) over your flatbread, leaving a bit of space along the edges to create a "crust." Next, top with a few sliced tomatoes, some thinly sliced red onion, and gobs of sliced green and black olives. Then, scatter a few handfuls of spinach (cut into a chiffonade) on top. Finally, press a few cloves of garlic over the whole thing, taking care to spread it evenly over the entire pizza. Bake in a 400 degree oven for approx. 10 mins.

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Hungry for more pizza? Well, who isn't?! Follow the links, below:

Vegan Tostada Pizza
Zucchini + Tomato Pizza
Olive Lover's Pizza
Holy Michael Phelps, It's Been a Long Time! (see: Potato + Rosemary & Arugula Pizza)

Vegan Goddess: Colleen Patrick-Goudreau!

noreply@blogger.com (jd) — Mon, 18 May 2009 08:09:00 +0000

I know, I know, it's somewhat unseemly to gush about a person who you don't even know, but I just can't help it...

Colleen Patrick-Goudreau is a genius!

(If you don't know who she is by now, stop reading this second and go take a listen to one of her fantastic Food for Thought podcast episodes. Go ahead, I'll wait...)

Alright, now that you're back, I'd like to tell you about Colleen's newest cookbook, The Vegan Table. I've been drooling over it on Amazon for several months, and it finally arrived in my mailbox - in all of its glory - just under a week ago.

It's packed with stunning food photography, creative recipes, and gobs of helpful food facts/tips. Plus, it's the most comprehensive vegan cookbook I've ever encountered - not to mention the fact that it obligated me to plow through an entire pack of Post-It tabs just so I could mark all of the "good-sounding" recipes!

So far, I've made two dishes from The Vegan Table (the Spicy Black Bean Burgers, and this post's featured recipe, the Flourless Chocolate Tart), both with great success. However, I plan to make at least FIVE more recipes from the cookbook this week!

Yep, it's safe to say, I'm obsessed.

Anyway, instead of re-reviewing the cookbook here, I've decided to keep this short and let you click here if you're interested in reading my Amazon review of it.

Now, let's let this tart speak for itself, shall we?

Cuban Black Beans + Rice

noreply@blogger.com (jd) — Sat, 02 May 2009 10:34:00 +0000

To say it's been a long time since my last post is clearly a gross understatement.

However, instead of trying to catch you up on all of my shenanigans (several cooking classes, a fantastic concert, mild food poisoning, and a brutal non-Swine-Flu-related-cold), I've decided to just stick to the recipe for this post. You see, I have a date with Flight of the Conchords in Milwaukee today, and I don't wanna miss it!

So, here's a tasty, no-frills recipe that I lifted (and veganized) from "Real Simple" magazine... and a clip of the hilarious FOTC, of course. Just make sure to watch this before you eat, otherwise you might blow beans out your nose.

I'll be back with a more substantial post asap. I promise.

Recipe: Cuban Black Beans + Rice
(adapted from "Real Simple" magazine, March 2009 issue)

1 c. long-grain brown or white rice + water for cooking
1 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, cut into 1/4-in. pieces
2 cloves garlic, chopped
Kosher salt + freshly-ground black pepper
1 tsp. ground cumin
2 15.5-oz. cans black beans, rinsed
1 tsp. oregano
1 c. water
1 Tbsp. red wine vinegar
4 radishes, chopped
1/4 c. fresh cilantro, roughly chopped

1.) Cook rice according to the package directions.
2.) Meanwhile, heat oil in large saucepan over medium-high heat. Add onion, bell pepper, garlic, 1 tsp. salt, & 1⁄4 tsp. black pepper & cook, stirring occasionally, until softened (approx. 5 - 7 mins.) Add cumin, cooking for 1 min.
3.) Next, add beans, oregano, & 1 c. water. Simmer, covered, for 10 min.
4.) Add vinegar to pot, & smash some of the beans with a fork to thicken.
5.) Serve beans over rice, topping with radishes & cilantro.

Portland: Part Deux

noreply@blogger.com (jd) — Wed, 11 Mar 2009 09:03:00 +0000

CH and I recently got back from Portland, OR (it was our second trip there in less than a year!), and I'm pretty sure that Portlanders are doing just about everything right. They have good food, delicious coffee, nice weather, beautiful scenery, laid-back attitudes...

I could go on and on.

However, since my love affair with Portland isn't likely to end anytime soon, I suppose the least I can do is try to share it with all of you!

Since CH and I are serious bagel lovers, stopping at Kettleman Bagel Company (twice!) was a no-brainer for us. All of their bagels are vegan, and are boiled/flavored to perfection. Plus, the coolest part is that they even offer Toffutti cream cheese - or hummus - as vegan toppers. CH and I liked their bagels so much that we splurged and bought a baker's dozen to take home with us! We tried the onion, garlic, pumpernickel, "everything," rye, and jalapeno bagels. And guess, what? The traditional onion bagel won hands-down.

One of our near-Portland stops was the famous Bob's Red Mill.

As I think I've mentioned before, I'm obsessed with grocery stores, farmers' markets, and the like. Thus, it's probably not surprising that this place turned me into a hyperventilating mess. (CH was quite impressed, too.)

The Mill was packed with all of the great Bob's products that you can find in your local store - multiplied by 100! There were aisles and aisles of grains, dried beans, flours, seeds, gluten-free items, breads, cereals, and more. They even had a restaurant and - my favorite! - a file cabinet full of free recipes for customers to take.

One of the many places that we revisited on our trip was Alameda, a brewery that offers both delicious beer and great vegetarian food. My favorite thing on the menu is the veggie "Harvest Burger," which is made from the left-over grains used during Alameda's beer brewing process. Clearly, it's the most delicious "recycling" scheme going.

Another one of our stops was at Hopworks Urban Brewery, because - honestly - what's a trip to Portland without a few beers? The brewery is fairly new (it was under construction last time we were in town), and it offers a wide variety of drinks and locally-sourced pub grub. Hopworks also claims to be powered by 100% renewable energy, and it brews/serves only organic beers. Very cool.

on tap, an ode to our President: the Obamanable Winter Ale

French fries have been one of my vices since I was a little girl. And although I've all but given the fast-food version of them up, I'm still a sucker for fresh fries, whether they come from my very own oven or the Illinois State Fair.

Thus, imagine my delight when CH and I discovered Potato Champion, which is a late-night food cart stationed in downtown Portland. They offer small- and large-sized french fry cones, as well as french fries topped with (vegan!) poutine (aka: cheese curds and gravy). Potato Champion also stocks a variety of interesting sauces/dips for your fries, such as rosemary truffle ketchup and Dijon mustard.

CH had the vegan poutine (not my cup of tea, but he loved it), and I had a large cone of the regular fries with plain old ketchup. Our verdict: best french fries ever. Seriously.

Next on our list was Kitchen Kaboodle, which is practically an Oregon institution. (It also happens to be one of the places we revisited from our last trip - I just can't resist a good kitchen store!)

Anyway, Kitchen Kaboodle is a fantastic store that's packed with a variety of pots and pans, beautiful glasses and dishes, cool cooking gadgets, attractive table accessories, high-quality bakeware, and lots more.

Our favorite find during this visit was the "Gurgle Pot," which is a jug that's shaped like a fish and makes an amazing "gurgling" sound when you pour water out of it. Something about the jug was completely mesmerizing, although you probably have to hear it for yourself to understand why. Unfortunately, I wasn't quite brave enough to buy it and risk breaking it on the plane ride home, so it looks like I'll be coveting that fish for awhile...

One of the last places that we visited was St. Cupcake - just one of the many bakeries in Portland that creates vegan desserts.

When CH and I stopped in, the place was completely packed with tons of screaming little kids, there was no seating available, and the cupcake line was practically snaking out the door. Frankly, it didn't look good. Luckily, however, we decided to stay and fight the good fight, and were handsomely rewarded with some very tasty cupcakes. (FYI: The flat-topped vanilla cupcake is the vegan one.)

Still can't get enough of Portland?

Check out my other post:
Portland: Food & Sights + the Inside Scoop.

It'll make you wanna run right out and by a plane ticket,
if you're not already lucky enough to live there, that is!

Spicy Potato Tacos

noreply@blogger.com (jd) — Thu, 05 Mar 2009 09:27:00 +0000

If these delectable tacos look vaguely familiar, they should. They're modeled after the famously fantastic Crunchy Blue Corn Chickpea Tacos (aside from a few obvious changes).

Since I'm in love with everything potato-related, I figured there was no harm in marrying a few red spuds with some taco seasoning and a shell or two. Turns out, I was right - these tacos are simple, satisfying, and oh-so-scrumptious.

Recipe: Spicy Potato Tacos
(printer-friendly version)

3 red potatoes, cut into 1 in. cubes
1/2 Tbsp. olive oil
2 Tbsp. taco seasoning (or to taste)
1/2 can black beans, rinsed & drained
crunchy blue corn taco shells (follow directions on box for heating)
lettuce, to taste
2 tomatoes, chopped
1 avocado, cubed
1/8 c. fresh cilantro, roughly chopped

1.) Pre-heat oven to 425 degrees F.
2.) Cook potatoes in boiling water for 10 - 15 mins., until tender, but not mushy.
3.) Drain potatoes & pour into greased cooking dish.
4.) Gently toss potatoes with olive oil & taco seasoning, stirring to combine.
3.) Bake, uncovered, for 20 mins.
5.) While potatoes are cooking, heat black beans in small pot on stove, stirring until warmed through.
6.) When potatoes are done, remove from oven & assemble tacos. Place lettuce in each taco shell, then add potatoes & a few beans. Next, add tomato & avocado. Finally, sprinkle each taco with cilantro before serving.

-------------------------------------------------
Don't forget to check out these tasty, Mexican-inspired dishes:

Oscar (or Any!) Night Pretzels

noreply@blogger.com (jd) — Mon, 02 Mar 2009 23:09:00 +0000

Like many of you, CH and I spent Oscar night basking in the warm glow of the TV and consuming tons of delicious food. And, since we had seen (and loved!) most of the nominated films, we decided to celebrate our excitement regarding the ceremony by preparing one of our favorite snacks: home-made soft pretzels.

Two hours before the show started, we set all of the necessary supplies/ingredients out and got to work.

CH and I each took half of the dough and did our best to replicate the pretzels that we've come to know and love from one of the local brewpubs. It's safe to say that our favorite part was smacking the center of the dough against the table (kinda like when you're jumping rope) in order to stretch it out. (My other favorite part was catching a glimpse of the stars on the red carpet - in high-def! - as we continued cooking...)

pretzel prep (and the finished product), with CH at the helm

Ultimately, we topped our pretzels with garlic powder and dipped them in yellow mustard, but they would've been equally fantastic right out of the oven. And, although the whole process took around an hour and a half to complete, it was only because the dough had to rise for an hour - no problem at all...

Recipe: Oscar (or Any!) Night Soft Pretzels
(printer-friendly version)
(adapted from "Food Network Magazine," Feb/March 2009 issue)

1 c. plain soymilk
1 pkg. active dry yeast
3 Tbsp. brown sugar, packed
2 1/4 c. all-purpose flour, plus more for kneading
8 Tbsp. Earth Balance butter substitute
1 tsp. fine salt
1/3 c. baking soda
3 c. warm water
2 Tbsp. Kosher salt

1.) Warm soymilk in saucepan until approx 110 degrees F. Pour soymilk into medium-sized bowl & add yeast, allowing to soften for about 2 mins.
2.) Stir brown sugar & 1 c. flour into soymilk with wooden spoon. Dice 2 Tbsp. butter; allow to soften & stir into mix.
3.) Add remaining 1 1/4 c. flour & fine salt to make a sticky dough. Turn dough out onto lightly floured surface & knead for about 5 mins., adding flour if necessary. (Dough should be smooth, but still slightly tacky.)
4.) Shape into a ball, & place in lightly greased bowl. Cover bowl with plastic wrap, place in a warm spot, & allow dough to rise for approx. 1 hr, or until doubled in size.
5.) Pre-heat oven to 450 degrees F, & grease a large baking sheet.
6.) Punch dough to deflate, then turn out onto a lightly floured surface & divide into 6 pieces.
7.) Roll & stretch dough until approx. 30 in. long, holding ends & slapping the middle of the rope on the counter while stretching.
8.) Form each rope into a pretzel shape: make a "U" shape; hold the ends of the rope & cross them over each other once; then, press the ends into the bottom of the "U" to form the pretzel.
9.) Dissolve baking soda in 3 c. warm water, in a shallow baking dish. Then, gently dip each pretzel into the solution & arrange on prepared baking sheet.
10.) Sprinkle pretzels with Kosher salt & bake until golden (10 - 12 mins.)
11.) Melt 6 remaining Tbsp. butter in shallow dish, dip hot pretzels in it, & place them on a wire rack, allowing excess butter to drip off.
12.) Top with seasonings of your choice (ex: garlic/onion powder), & serve with mustard, if desired.

Serves: 6

*Hint: When measuring the dough (while stretching it), use a 30 in.-long piece of plain dental floss as your guide re: length.

Cold Sesame Noodles

noreply@blogger.com (jd) — Fri, 06 Feb 2009 18:20:00 +0000

Ah yes, Cold Sesame Noodles. One of those simple, yet hard-to-perfect dishes...

I tried cold sesame noodles for the first time while visiting NYC as a Senior in high school. I was there for a Drama Club trip - the trip was packed with plays, musicals, and tons of sight-seeing - but I fell in love with the food. And, of course, the city.

How could anyone not love New York City?

Anyway, on the first night we were there, our guide took us to a hole-in-the-wall restaurant that broadly "specialized" in Asian cuisine. I was concerned - everything on the menu was loaded with some kind of meat or eggs - but I was also starving. Luckily, I found something called "cold noodles" listed at the bottom of the menu, so I figured I'd give it a try.

When my food arrived, I was in heaven. Even when cold, the dish smelled intoxicating. Nothing could beat that delicious mix of sesame oil, garlic, soy sauce, and scallions.

I was hooked.

Since then, I've been on a bit of a quest to find/create the perfect cold sesame noodles. And although I haven't been able to replicate them yet, I'm sure having fun while trying...

Happy Obama Day!

noreply@blogger.com (jd) — Wed, 21 Jan 2009 06:22:00 +0000

This is what Barack and I ate for breakfast this morning. (He stopped by for a small pep talk regarding that under-the-radar speech he gave today.)

It was no biggie - I typically "pal around" with awesome dudes.

This one just happens to be our President.

And I just happen to have a renewed sense of faith in our country today!

A Box o' Cookies for Your Troubles

noreply@blogger.com (jd) — Tue, 20 Jan 2009 07:57:00 +0000

Oops - I almost forgot to announce the winner of the box of Trader Joe's Candy Cane Joe-Joe's!

The winner is:

(drum roll, please....)

Tory, aka Herbivore, from the very cool blog, Herbivious.

Congrats, Herbivore! Make sure to contact me at veggieterrain [at] gmail [dot] com with your info, and I'll send those cookies out to you asap!

They say it's your birthday...

noreply@blogger.com (jd) — Thu, 08 Jan 2009 21:00:00 +0000

...and it is!

Today is my birthday, and it's the second one I've celebrated since starting this blog!

However, instead of making cookies, cake, or b-day tartlets, I've decided to do something a little bit different.

As I inch even closer to the ripe old age of 30 (yikes!), I thought it might be useful to share a few of the things that I've been doing to stay healthy with each passing year.

First: I try to eat breakfast every day (although it's a constant battle). I used to be really good about grabbing a cup of tea, some fruit, and a granola bar whenever I was headed out in the morning, but now that I'm job hunting, it's a little more difficult. Since I often get completely engrossed in whatever I'm doing, I easily lose track of time (and my hunger), and forget about breakfast altogether. Thus, I've been making it a priority to eat within the first hour of waking up.

whole-wheat toast with peanut butter, sliced bananas, and agave nectar

Second: I read. A lot. One of my favorite things to do when I was little was to climb a tree, sit on one of the branches, and read a book. I loved "Nate the Great" stories, Judy Blume books ("I must, I must, I must increase my bust!") and even Steven King novels. However, after graduating from law school/taking the Bar several months ago, I suddenly felt like there was something missing in my life. It turns out that I actually missed reading 100s of cases every week! So, to fill that intellectual void, I've continued reading as many books as possible. And I feel so much better when I do...

Two of my most recent acquisitions: "The Juicing Bible," and "The China Study."

Third: My beverage of choice is water. I haven't had soda in years, and the only things that I drink besides water are coffee, tea, and 100% fruit/veggie juices (although I do enjoy the occasional glass of wine/pint of beer, too.) In fact, it's rare for me to have more than two "non-water" drinks (as I like to call them) per day, and tea is always one of them. When I do want something else, I'll go out for a flavored soy latte, or stay in and have a smoothie or a home-made glass of juice.

That's Wall-e, waving hello from his giant box of tea.

Fourth: I let passion be my guide. There are few things that I enjoy more than going to concerts and attending political speeches. That kind of stuff fills my soul in a way that almost nothing else can! I've been to almost 100 concerts, and have even been lucky enough to meet several of my favorite musicians. And, as far as politics is concerned, I nearly died from excitement during this past election season! Like most of you, I spent it voraciously reading tons of papers, watching hours of debates/interviews, and having lively discussions with friends and family. I also attended a couple of Obama rallies (at which I got to shake Barack's hand - *swoon!*), and even volunteered with the campaign.

a hodgepodge of concerts and rallies

Fifth: I focus on "alternative" health. Instead of just popping pills when I don't feel well, I try to use preventative methods to keep myself from feeling crappy in the first place. I've found that meditation is great for alleviating stress, and yoga is something that I've practiced on and off over the years for relaxation purposes. (My b-day gift to myself is to stick with it this year.) I also try to eat organic, local, and seasonal foods as much as possible. In addition, I use a Netti Pot to help prevent colds, headaches, and sinus infections - it works really well!

Here's to many more happy and healthy birthdays - for me, and for you!

Product Reviews: Candy Cane Joe-Joe's

noreply@blogger.com (jd) — Tue, 06 Jan 2009 09:02:00 +0000

Candy Cane Joe-Joe's:
They'll make you say,
"Oh...
Ohhhh!"

Yep, these are quite possibly the most addictive cookies to ever come out of a box (or an oven, for that matter).

They're similar to an Oreo cookie, but have tiny bits of seductive candy cane mixed into their delicious vanilla (vegan!) cream middles. I like to eat them as-is, but CH prefers the old "twist, separate, and devour the middle-part first" method. Either way, you're looking at heaven. (See: exhibit "A" - the ethereal glow around the Joe-Joe's box, below.)

Before I go any further, I want to be clear about something: I don't even like candy canes, and I'm not a huge fan of cookies either - so these have to be pretty darn good to earn a positive review from me. (Don't get me wrong - I can fully appreciate a fantastic cookie, but I'm not the type of person who fantasizes about them all day...)

At first bite, these Joe-Joe's will probably have you thinking, "Hmm... Not bad, but I don't see what all the fuss is about." So, you'll casually try another one, just to be sure you're not missing anything. Then, before you know it, you'll be sitting on your couch, surrounded by chocolate crumbs, wondering where the hell the entire box of cookies went.

Seriously, their goodness is just that stealthy.

Plus, since they're only offered during the holidays, and sell out almost as quickly as they're stocked, Candy Cane Joe-Joe's have practically obtained cult-like status. That's why I didn't even mind when the TJ's checker looked at me like I was crazy as I piled my sixth box on the grocery belt. Trust me, once you've tried them, you'll understand the obsession.

Oh, and for those of you who aren't so lucky as to live near a Trader Joe's, (which is, of course, the only place you can get them - besides ebay, that is), I have a special treat for you!

Everyone who comments on this post before January 13 will be entered into a drawing to win a box of Candy Cane Joe-Joe's! My only request is that the winner publish a short post reviewing the cookies after he/she tries them; it'll be fun to see what you think...

Enjoy - and don't forget to comment - it could lead to FREE COOKIES!

A Sneak Peek...

noreply@blogger.com (jd) — Fri, 12 Dec 2008 15:30:00 +0000

I've been thinking about reviewing food/products on this blog for a while now.

However, "a while" has finally turned into months and months, which means that it's now or never...

As a result, I hope to begin rolling out a semi-regular (how's that for noncommittal?) review column over the next several days. I intend to focus on vegan products and eco-friendly items that are useful in the kitchen.

To that end, here's a little collage of some of the products I'm planning to review:

That ought'a wet your whistle.

Or at least motivate me to get to work...

Right?

SO me & so NOT me!

noreply@blogger.com (jd) — Tue, 09 Dec 2008 11:56:00 +0000

This is a really cool "meme" that I stole from Katy over at Legally Vegan. Although I'm generally not one to complete these kinds of things, Katy's intriguing post convinced me to jump on the bandwagon...

I've also tagged 5 other bloggers to complete this, but don't worry - it's self-explanatory, and bizarrely fun! Read on to see if you've been tagged...

This is SO me:
This is so NOT me:

image from news.bbc.co.uk

This is SO me:

This is so NOT me:

This is SO me:
This is so NOT me:

image from geekology.com

This is SO me:

This is so NOT me:

This is SO me:
This is so NOT me:

This is SO me:This is so NOT me:

This is SO me:
This is so NOT me:

This is SO me:
This is so NOT me:

This is SO me:

image from keetsa.com

This is so NOT me:

This is SO me:

image from supremecourthistory.org

This is so NOT me:

This is SO me:

image from blinkandbreathe.wordpress.com

This is so NOT me:

image from activerain.com

The following 5 bloggers should consider themselves tagged:

Vegetalion, who shares my hatred for Rachael Ray and inexplicable love for Clue, and whose fantastic blog is filled with her smarty-pants sense of humor and yummy food...
Vegan Noodle from Walking the Vegan Line, whose inspiring blog overflows with screen-licking-good photos, and a side of vegan activism...
VeggieGirl, who is a young, health-conscious vegan with a great blog and the amazing ability to comment on almost everyone's posts!
Monica, over at Rural Vegan, who was my first "friend" in veg blog-land, and maintains a witty blog packed with tons of deliciousness...
T from Vegan Soul Power!, whose coolness-factor practically drips from her blog, which she manages to keep up with despite trudging through her 3rd year of law school...

Have fun!

And to those of you not yet tagged (just wait, it's only a matter of time), do you SO agree or so NOT agree with me?

Lettuce-Free Salads: A Terrific Trio

noreply@blogger.com (jd) — Wed, 03 Dec 2008 08:43:00 +0000

Unlike some vegetarians and vegans, I never tire of salads.

What I do occasionally tire of, however, are lettuce-based salads.

Maybe it's just me, but sometimes it seems like the old "greens + veggies" or "greens + fruit" thing can get a little boring. You know the drill: Throw some romaine lettuce into a bowl, add your tomatoes, toss in some broccoli, sprinkle a few sunflower seeds on top, drizzle it all with a bit of dressing... yea, yea, yea.

Predictable.

(Yes, tasty. But oh-so-predictable.)

The truth is, no matter how creative I get, my salad cravings can't possibly be met by lettuce-based salads alone. Sometimes variety - of the lettuce-free type - is exactly what I'm looking for.

That's where this trio of salads comes in...

The first one is tomato-based, and although it could arguably be classified as a salsa, I eat it like a regular salad, so I consider it as such. To make it, throw together a small handful of finely diced white onion, a bunch of chopped tomatoes, a clove or 2 of minced garlic, 1/2 a jalapeno, and some roughly chopped cilantro in a small bowl. Then add some Kosher salt, black pepper, and extra virgin olive oil, and stir everything up a bit.

The second salad is chock-full of black beans and chunks of avocado, and as you can see, is bursting with gorgeous colors. To prepare it, simply combine cubed avocado chunks, black beans, halved grape tomatoes, chopped yellow bell peppers, and some diced red onion in a bowl. Then, whisk together some extra virgin olive oil, lime juice, minced garlic, salt, and freshly ground black pepper to pour over the salad. Stir it all together to evenly coat.

The third lettuce-free salad in my terrific trio highlights white beans and mashed avocado, and tastes decadent alone, or spread on top of a lightly toasted baguette. You can make it by combining some white beans with cubed cucumber pieces and halved grape tomatoes. Then add some mashed up avocado, extra virgin olive oil, minced garlic, Kosher salt and pepper, and you've got yourself a meal!

----------------------------
Like these salads, but hungry for more?

Don't forget about these lettuce-free options!

Happy Novemberween?

noreply@blogger.com (jd) — Mon, 24 Nov 2008 22:58:00 +0000

Okay, so I'm about a month late with all of this Halloween stuff. However, it's my all-time favorite holiday, so I figured I could steal a little bit of wiggle room...

Pictured, below, is the fantastic pumpkin patch where CH and I found our Halloween pumpkins this year. You can also see the pumpkins that we carved (and summarily used to to fill our bellies) as well.

Over the years, I've carved tons of pumpkins, but have never quite gotten the "seed thing" right. They always ended up tasting too salty, like the salt was only on the outside of the shell (yuck), or too bland and seedy (if you know what I mean). In fact, I've never had really good pumpkin seeds - made by me or anyone else - until now.

This was the year that I discovered the "salted water boil" secret, which despite adding to your prep time, results in the perfect pumpkin seeds. The trick is to boil your seeds in generously salted water for 10 mins. prior to roasting them. Something about this method locks the salty flavor into the seeds before they roast, so you don't wind up with completely bland or touch-'em-and-the-salt-falls-off seeds.

The basic ratio is: 2 cups of water for each 1/2 cup of seeds, and 1/2 T. salt for each cup of water. A slightly more detailed explanation can be found here.

After boiling and draining your seeds, simply pour them into a bowl and coat with a bit of olive oil and whatever seasonings you prefer. (The seasoning types/amounts are entirely up to you.) Once they're adequately seasoned, put the seeds on a baking sheet and stick them in a pre-heated 300 degree oven for about 40 mins. Just remember to keep an eye on the seeds - sometimes they tend to cook quickly - and remove them when they're browned to your liking.

roasted pumpkin seeds, before & after

This year I divided our pumpkin seeds into 3 piles, using my favorite taco seasoning for some, garlic salt and pepper for some, and seasoned salt for the rest (because old habits die hard). CH liked the garlic salt/pepper seeds the best, while I was partial to the seasoned salt ones. However, the taco-spiced seeds turned out well, too!

It's Been a Long Time

noreply@blogger.com (jd) — Mon, 24 Nov 2008 09:34:00 +0000

A little over 2 months have past since my last post, which simultaneously seems like too much time and not quite enough. Although "too much" and "not enough" for what, I'm not exactly sure...

All I know is that these past few months have brought me both amazing joys and unbearable sadness. And because I don't know where to begin, I'll just go ahead and start.

At the end of September, CH's mom passed away. It crushed me in a way that I can't even begin to explain, and I obviously don't need to tell you how difficult it has been for CH's family... I wrote a bit about what was going on with her in my last post, and honestly, I don't want to say much more about that.

What I do want to share is that Suzanne fought with more strength and more determination than anyone I have ever encountered in my life. Her quick wit, brilliant vocabulary, and "matter-of-fact" attitude stayed with her to the very end, which created some much-needed bright spots for all of us.

And while it was terribly difficult to be there during Suzanne's final few weeks, the fact that she allowed me in during such an intimate time is something that I will be forever grateful for. I've never witnessed such unyielding devotion from a husband, such sincere admiration from two sons, and such perpetual and unwavering love from a wife and mother.

(Those are the things that I'll never forget...)

Just a week and a half after Suzanne passed away, and when good news seemed very, very far away, I finally got some amazing news. I found out that I passed the Bar Exam!

It was just after 2am when I found out (via the Bar's website), which required that I read the "You passed" sentence about 100 times before it finally began to sink in. I even printed a copy of the screen, just to make sure that the word "passed" didn't not-so-miraculously change to "failed" when it ended up on paper.

It didn't.

As CH can confirm, I alternated between screaming, crying, and laughing hysterically when I go the news. The most fantastic part was when CH told me to be quiet so that I wouldn't wake up the neighbors, and I got to yell - "So what, I'll sue 'em if they complain!" Yes, it was pretty ridiculous, but it sure made me feel lawyerly.

And, speaking of lawyerly, I was "sworn in" to the Illinois Bar at the beginning of November, just 2 days after BARACK OBAMA WON THE ELECTION! (Is it crazy that I'm just as giddy today as I was on Election night?!)

However, I'm still looking for work - gotta love the economy right now - which means that any of you who know criminal defense attorneys that practice in the Chicago-area will be getting cookies from me asap. Nudge, nudge, wink, wink...

Anyway, from this point forward, I'll do my best to keep up with Veggie Terrain a bit better. I always feel like something's missing when I'm not posting pictures/recipes on my site or commenting on other people's blogs, but sometimes life throws a lot at you at once.

So, thanks for letting me get away with skipping the food during these last few posts - I'll be back to it before you know it.

This is a difficult post to write.

noreply@blogger.com (jd) — Mon, 15 Sep 2008 20:00:00 +0000

I've been avoiding writing about what I'm about to share because writing about it - putting the words in a permanent place - somehow makes the situation seem more real.

I keep telling myself that things will be alright and that I should keep certain things private (this is supposed to be a food blog, for God's sakes), but right at this moment, at this time, I need to let some of my feelings out...

CH's mother, a woman of amazing beauty and grace, is dying of cancer. It's a terrible, painful, frightening, unfair, and completely incomprehensible situation. She was diagnosed just over a year ago, and has been fighting like hell to beat it ever since.

I've known Suzanne since CH and I started dating almost 11 years ago, although I could never have predicted the impact that she would have on my life at that time. Over the years, I've grown to think of her as another mom, as well as a wonderful friend.

Suzanne invited me into her tight-knit family with open arms, and has always gone out of her way to make me feel loved and included. In fact, some of my fondest, early memories of dating CH include his parents. And although that might sound funny, they are times that I'm truly grateful for.

I've never met someone as strong, sincere, and intelligent as Suzanne is. Our conversations have ranged from politics and international travel, to the ins and outs of zoning laws and shopping for comfortable shoes. As a result, I've always loved the way that dinners with CH and his parents have drifted into 3-hour territory (regardless of where we all were or what time it was), solely because none of us could stop talking...

Suzanne is a force to be reckoned with - both at work and at home - and I absolutely love her for that. She's taught me so much about the importance of family, of standing up for your beliefs, and of following your dreams. And I am infinitely grateful to her for the unparalleled job that she's done of raising her kids - CH is an incredible boyfriend in no small part because of his mom.

My sincerest hope is that during these last few weeks Suzanne can feel her pain replaced by the warm embrace of her family and friends' support, love, and pure adulation, which is exactly what she has provided to all of us for so many years...

I'm so proud to have known CH's mom and simply can't imagine the world without her, but I do know that we are all better off for having her in it.

Summery Strawberry Salad + Peanut Butter Coconut Ice Cream

noreply@blogger.com (jd) — Wed, 27 Aug 2008 22:09:00 +0000

Alright, so maybe these two recipes don't exactly combine to make the perfect meal, but peanut butter and strawberries do go together, right?!

No matter, I guess, because each of these dishes is delicious in its own right.

First, there's the refreshing Summery Strawberry Salad, which is the ultimate meal after a long, hot day in the summer sun. Then, there's the Peanut Butter Coconut ice cream, whose delectable sweetness makes it the perfect end (or beginning) to almost any day!

As for the salad, it's healthy, easy to throw together, and is wonderfully fresh. And because salads should always be based upon the ingredient measurements that you prefer, I've simply listed the necessary components for my summery salad, as well as a few tips.

Ingredients: Summery Strawberry Salad

In a large bowl, toss a heap of baby spinach together with a bit of poppy seed dressing. Feel free to use a homemade dressing, or Briannas Rich Poppy Seed Dressing, which is what I used, here.
Next, throw some thinly sliced red onion into the mix.
Then, add some strawberries & mandarin oranges. The individual-sized servings of oranges work great; just make sure you're using the kind without syrup (or with light syrup, at least).
Finally, sprinkle a small handful of raw sunflower seeds over your salad, adding more dressing if necessary.
Toss all of the ingredients together, completely, and serve.

(Thanks to my smarty-pants mom for the salad inspiration!)

As for the vegan ice cream, when I came across this recipe in the June issue of Vegetarian Times, I just knew I had to try it. The mere thought of peanut butter and coconut together sends my heart aflutter...

Luckily, the ice cream was easy to make, although it did take a lot of time, mostly because I don't own an ice cream maker. (I can't justify purchasing one, especially since it would end up either collecting dust in my pantry - or adding weight around my midsection - and frankly, I can afford neither!)

Thus, I opted to bring this homemade vegan dessert to life with a few standbys: my trusty old blender, a couple of ice cube trays, and a plastic freezer-safe container. There was nothing fancy about it, but the end result was nothing short of delicious.

Recipe: Peanut Butter Coconut Vegan Ice Cream
(printer-friendly version)
(borrowed from Vegetarian Times magazine, June 2008 issue)

1 13.5-oz. can light coconut milk (1 1/2 c.)
1/2 c. maple syrup
1/2 c. crunchy natural peanut butter
1 tsp. vanilla extract
1 c. French vanilla soy creamer, divided

1. Puree coconut milk, maple syrup, peanut butter, & vanilla in blender until smooth.
2. Pour mixture into 2 ice cube trays, & freeze solid.
3. Place half of ice cream cubes & 1/2 c. soy creamer in blender, & process until smooth & creamy.
4. Repeat with second tray of cubes & remaining 1/2 c. soy creamer. Serve immediately.

Serves: 6

*Tip: If a more traditional ice cream-like texture is preferred, freeze your vegan ice cream in a well-sealed, freezer-safe plastic bowl for a few hours. Be sure to periodically remove the ice cream & stir (to avoid the formation of ice crystals). Then, serve when the desired consistency has been met.

Holy Michael Phelps, It's Been a Long Time!

noreply@blogger.com (jd) — Sun, 17 Aug 2008 20:31:00 +0000

It's official: my nearly 3-month-long hiatus from Veggie Terrain (coupled with a recent 4-day "complete blog shutdown") has finally ended!

But as much as I've truly missed blogging, I'm proud to say that I accomplished a lot during my absence. During the past few months, I graduated from law school, completed an undeniably hellish Bar-prep program, and ultimately sat for the Bar Exam, itself. And although I won't know whether I passed until the 2nd week of October (talk about traumatic), I'm trying to be as positive as possible, and to take comfort in the fact that I've never worked so hard at anything in my life...

So, with that little bit of Bar Exam talk out of the way, let's get to the new - and hopefully improved - Veggie Terrain!

I've spent the past few days completely overhauling my blog: revamping the layout and background; tidying up the sidebars; reorganizing my blogroll; and even adding a new set of "WordPress-ish" links to the top of the page.

However, in order to make all of these repairs, I had to completely shut Veggie Terrain down for a few days. Thus, if you recently tried to visit and were denied permission to do so, I sincerely apologize! I didn't want people trying to view the site while it was under construction and quite disorganized - I'm a bit of a perfectionist that way. And, although my so-called blog improvements are basically finished now, I'm sure that I'll find a few more things to tweak over the next couple of days...

Also, please take note of the following 2 things:

If your blog was listed on Veggie Terrain before, don't worry, it's still here! A few exploratory clicks will lead you right to it...
If you previously subscribed to VT (or would like to do so now), please re-subscribe asap. During my blog reorganization, the FeedBurner link was lost, so all of my subscribers got dropped - sorry! However, two brand new links are currently up and running. To subscribe, you can either enter your email address in the sidebar box, or simply click the link that says "subscribe in a reader." Make sure you take advantage of the opportunity to have FREE recipes delivered directly to your inbox!

Now, here's a little bit of food porn to tide you over until my next full post (and to thank you for your patience during my lengthy absence).

Enjoy!

veggie burger w/ avocado + lettuce & tomato

vegan pizza w/ potatoes + rosemary & arugula

V-Con's Snobby Joes w/ steamed broccoli + cauliflower & red pepper flakes

penne pasta w/ sun-dried tomato pesto

veggie sandwich w/ yellow peppers, red onion, tomato, avocado, lettuce, & basil pesto

a summer fruit bowl of cherries, raspberries, & blueberries

a simple salad w/ homemade Italian dressing

homemade garlic + olive oil potato chips (baked, not fried!)

Just a Quickie... No, Not that Kind!

noreply@blogger.com (jd) — Mon, 14 Jul 2008 18:58:00 +0000

Don't be alarmed! Veggie Terrain isn't turning into some kind of weird book-fetishist website or something - I just wanted to let everyone see exactly what's been preventing me from posting during the last two months...

Pictured, above, is the ridiculous stack of Bar-prep materials that I've been having a torrid affair with since Barbri and PMBR effectively kidnapped me back in May. (Sorry, CH!)

Fortunately, at this point, it's safe to say that there's an end in site. The Bar Exam is fast approaching (yikes!), and I'm finally beginning to think about what life will be like when I no longer have to spend 10/+ hours a day studying.

Just being able to sleep without having nightmares about the Rule Against Perpetuities and the priorities of conflicting security interests will be sooo heavenly...

In the meantime, I just wanted to let everyone know that I'm still here!

It has been really difficult not to post at all lately. And, quite frankly, I'm astounded by how "out of the loop" I feel after not being able to read your blogs for only a couple of months. I mean, it's one thing to have your "real" life essentially end, but it's actually pretty tough to have your on-line one put on hold, too!

The upshot is that I'll definitely have tons of reading/commenting to do when August finally rolls around. And, honestly, I'm as excited about perusing your old blog posts as I was about opening the mile-high stack of mail that had accumulated while I spent a year abroad in Ireland!

(The conglomeration of mail/magazines that was waiting for me when I got home was as fantastic as it was out-dated! I have the same hopes regarding your blogs... aside from the "out-dated" part, that is.)

Alright, alright. I did say that this was gonna be a "quickie," so I should probably get back to studying. I hope all of you are doing well, and I sincerely apologize for my lack of posts/comments lately... I'll be back at it soon!

Oh, and one more thing, please think of me on July 29 and 30! I'll be taking the Bar Exam on those days, and can definitely use all of the positive thoughts, vibes, wishes, and/or prayers (if that's your thing) that I can get!

Thanks - and I'll "see" you in August!