urban vegan

peace out :: final blog post

noreply@blogger.com (urban vegan) — Sat, 08 Nov 2014 17:15:00 +0000

Is my cactus trying to tell me something?

This will be the last UrbanVegan post.

As you know from this recent post, I've become disenchanted with blogging for a number of reasons. I had hoped changing this blog to a review-only format might help change my perspective, but it hasn't. So many things in life are out of our control; I need spend my free time doing things that energize me. Unfortunately, this blog no longer makes the cut. It's been a fabulous run, and I'm grateful for what blogging has taught me – and for what you have taught me.

I will still try to help animals when I can, by sharing content on animal welfare, animal rescue, the environment, and plant-based food on Facebook, Instagram and Twitter. Much easier for me and more energizing.

Thank you for your support over the years. xx

world vegan day giveaway :: win "pies and tarts with heart"

noreply@blogger.com (urban vegan) — Fri, 31 Oct 2014 00:27:00 +0000

In celebration of World Vegan Day on November 1, I am giving away a copy of my latest cookbook Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies. And the contest is open to my readers around the globe, because, well ... it's WORLD vegan day. Plus, I want to thank you for all your support over the years. I'm grateful!

I've included some of the pie photos below [by the fabulous Paul Runyon] to whet your appetite. Good luck and happy WVD!

Chocolate-Bourbon Pecan Pie

Gingered Pear Pie

Pumpkin Pie with a nut crust

One of the savory "imposter pies" – Macaroni Pie from Barbados, one of my favorite easy dinners

a Rafflecopter giveaway

just another mani monday :: floss gloss blood suede & tears

noreply@blogger.com (urban vegan) — Mon, 27 Oct 2014 05:00:00 +0000

Purchased
Vegan Cuts ambassador link

Floss Gloss, Blood, Suede and Tears, a reddish chocolate brown

Today's Vegan Mani of the Day [#VMOD] is Blood, Suede and Tears [love the name!] by Floss Gloss. It's a red-leaning, chocolate brown creme that ends up being much darker than it looks in the bottle. Shown is two coats, but I eventually used three. The formula is thin but it builds up easily. [You can see how it looks with one coat on my pinkie; I'm not the best manicurist!] I actually prefer thin polish to thick, so it was fine with me. The finish is shiny and squishy, but benefits from a top coat. It did look chocolate-y and I wanted to lick my nails, but refrained.

I received this bottle in the October Vegan Cuts Beauty Box. I never would have picked this color out for myself, but once I tried it, I was in love with this shade for autumn. The lesson? It's good to step out of your comfort zone – in nail polish – and in the more important things in life.

You can purchase Floss Gloss here
You can subscribe to the Vegan Cuts Beauty Box here

v is for v street

noreply@blogger.com (urban vegan) — Thu, 23 Oct 2014 01:25:00 +0000

Media preview party

"V" is for vegan; "street" stands for street food.

Last week, I was lucky enough to be invited to the media sneak preview of V Street, the newest twinkle in the eyes of plant-powered über chefs Rich Landau and Kate Jacoby, of Vedge, Food Network and Williams-Sonoma fame.

If Vedge is a sophisticated vegan Audrey Hepburn, then consider V Street her little, spicy-but-wicked-smart, globe-trotting sister. Kate explained that V Street's menu takes its inspiration from global street food – with a vegan twist, of course. This made me happy because I know Kate and Rich love traveling and get inspiration by encountering unique flavors. Obviously, they were both genuinely passionate about this menu.

The Lima Mist

I arrived a bit late. Kate greeted me warmly at the door, as she always does. I had had a long day and needed a pick-me-up, so she suggested I try the Lima Mist: pisco and chica morada [basically, a fermented Peruvian corn beer], topped with popcorn. It reminded me of a margarita, puckery-sour from the Pisco, balanced by the salt from the popcorn dissolving into the sweetness. The popcorn cloud made me smile, especially when I realized it was a culinary pun – a nod to garua, the thick fog that blankets Peru's capital city for 4 months of the year.

Vegan Langos, inspiration via Hungary

I asked Kate what to try first and out came my new favorite thing: Langos. Smoked beets, creamy sauerkraut remoulade [really!] and fresh dill, perched upon a cloud-like pastry pillow. Listen, beet haters. The smoked beets nothing like beets; frankly, they taste and look more like ham [which confirms my theory that most people who like ham and bacon really just like smokiness]. Next time I got to V Street, I will order 3 of these. And then I'll order 3 more to take home.

I also sampled the the Korean Fried Tempeh, which comes in a soft tortilla, perfectly balanced with kimchee slaw. Delish! Unfortunately, my camera didn't cooperate, but trust me, it's a winner.

Vegan Waffle with ganache, miso caramel and sriracha peanuts.

For dessert, I sampled the Vegan Waffle with chocolate ganache, miso caramel and sriracha peanuts. Miso caramel? Brilliant to pair the cloying sweetness and carbiness with the intensity of the umami; all those layers of sweet and hot and bitter start tangoing on your palate. What I am most stoked about, though, is that V Street will be serving vegan soft serve. *** happy dance! *** They'll always have halo-halo– taro ice cream– but they will also offer a variety of luscious flavors. Kate is famous for her unique ice cream flavors [think "cereal milk" and "movie popcorn"] so I can't wait to see what she comes up with.

V Street – inviting ambiance

The cozy space, just off tony Rittenhouse Square, is warm and welcoming, with an unfussy, industrial chic vibe.

Love the distressed metal chairs.

Even though Rich and Kate are culinary superstars, they were both as warm and down-to-earth as ever – and this easiness trickles down to their staff. They are the sweetest, nicest, best-looking vegan couple. You can't help but love them. But it's what's "inside" the food that counts – and their food speaks for itself. Go. Now!

V Street's menu

Let me know what you think. Also, check out Vance's review.

126 S 19th St.
Philadelphia, PA
215.278.7943

alaffia everyday coconut skin care

noreply@blogger.com (urban vegan) — Sat, 18 Oct 2014 21:12:00 +0000

Purchased by me.

Nothing to disclose.

Alaffia Everyday Coconut Body Lotion, Face Scrub and Face Cream

I've always taken good care of my skin. I've worn sunscreen and moisturizer religiously since I was 20, and I always wash my face and dab on moisturizer before going to bed. Plus, once or twice a week, I use a scrub to exfoliate my skin. But I don't like to spend a lot of money on fancy lotions and potions. I believe good skin comes from a combination of good genes, not clogging your skin with too much make up, a healthy diet, not smoking, and consistently wearing sunscreen, so I am not convinced that expensive products work.

For most of my life, I have used Lush's Skin Drink but recently stopped when I noticed it now contains parabens. These endocrine disruptors are linked to all kinds of nastiness including breast cancer. [Interesting that Lush's tag line is "Fresh, handmade cosmetics." Parabens are neither fresh nor handmade. When I wrote Lush and told them my point of view, I received a defensive, corporate form email.]

Long story short: I was looking for moisturizers and products to replace Lush products, without breaking the bank. Although I love 100 Percent Pure products, they can be pricey. One day, I spied Alaffia Everyday Coconut products in my local Whole Foods and amazingly, they were affordable. The 32 ounce bottle of Body Lotion cost about $14; the Alaffia Everyday Coconut Face Scrub was about $9 and the Night Face Cream was about $7. I love the smell of coconut, and I love a bargain. Plus, these are vegan, cruelty-free, fair-trade, and they donate a portion of their profits to charity. Ding, ding, ding! But how do Alaffia skin care products compare to higher end products? Read on.

Alaffia Everyday Coconut Nighttime Replenishing Face Cream

All Alaffia products have a pleasant, neutral coconut scent – not too faint but not overbearing; the scrub's scent is the subtlest. The face lotion has a thick consistency. I like it. My skin absorbs it easily and it does not clog my pores. Plus, the 12 ounce bottle will last me a heck of a lot longer than the 1.5 ounce, $24 pot of paraben-laden Skin Drink. Keeper!

Mostly pronouncable ingredients

Only one ingredient – phenoxyethanol – is questionable, but the Environmental Working Group lists it as fairly low risk. In case you were wondering, polysorbate 20 is an emulsifier and is also low risk, as is potassium sorbate, which is a preservative. I prefer 100% natural but I can live with these, especially because they are at the end of the list.

Alaffia Everyday Coconut Body Lotion

Since I run a lot, I take a lot of showers. And I always moisturize afterward, especially since my loft has drying forced-air heat and air conditioning. This lotion smells similar to the face cream. It's a tad thinner than I am used to, but I like it. It's easily absorbed and will last a long time. Keeper!

Similar ingredient list.

Alaffia Everyday Face Scrub

The Face Scrub is also a winner. I use a dime-sized dab in the shower, and it leaves my face feeling smooth and clean. The scent is extremely subtle. My only "beef"....er "tofu" is that the oil and sugar separate. But then again, it's not a bad thing because it's almost all natural. A little shake of the tube and everything is combined again.

More mostly simple ingredients.

Would I buy these products again? Yes, indeedy! Has anyone else tried them?

You can find Alaffia products at Whole Foods and online

just another mani monday

noreply@blogger.com (urban vegan) — Tue, 14 Oct 2014 00:17:00 +0000

Purchased by me. Nothing to disclose.

I have a few obsessions like plant-based cooking, running and traveling. Nail polish is another. Don't judge! It's fun, defies age, encourages self expression, plus my vast collection takes up less than a shoe obsession would. I especially support indie and vegan nail polish brands, though I have been known to rock a drugstore vegan brand on occasion.

Here are a just few quick swatches of some vegan nail polishes from my collection with review notes. Pictured above is 2 coats of MILF by Illamasqua – a honeydew, green-yellow creme. Okay, so purchased it only because I loved the snarky name but this ended up being one of my favorite nail polishes of all time. Illamasqua polishes from the UK are high-end for sure, but they are butter [er....Earth Balance] smooth, highly pigmented and long-lasting. Sadly, they are no longer available at Sephora, but if you need a fix, look here. I've heard rumors that a US site is in the works.

Trustafarian by Butter London is a celery-green holographic polish. Shown with three coats. Butter London is pricey but you get what you pay for. Fabulous quality. Excellent wear.

If you don't want to break the bank on nail polish, try Jesse's Girl, which you can find at your local RiteAid for under $5. Shown, one coat of Jessie's Girl "Confetti" topcoat shown over black polish. It's very sheer on its own, which I don't recommend [see here] but layering it over black, dark purple or navy blue really brings this cheap-and-cheerful girl to life.

Which are your favorite vegan nail polish brands/colors? Any review requests?

review:: the green and the red, a novel

noreply@blogger.com (urban vegan) — Fri, 10 Oct 2014 00:44:00 +0000

Press sample

Disclosure: The translator is my friend

Last year, when I first heard about the novel The Green and the Red by Armand Chauvel, translated from the French by Elisabeth Lyman, I admit I was skeptical. After learning that the main characters included Léa, owner of a vegetarian restaurant in a small French town, and Mathieu, a French "suit" trying to climb the corporate ladder in a local pork company, visions of stereotypes and clichés from both sides of the vegan-carnivore spectrum started twerping in my head. Remember, I am, perhaps the only woman in the world who could not manage to get past page 15 of Eat, Pray, Love, which I called "Gag, Puke, Hurl."

But I'm glad I did not, proverbially, judge this book by its cover because I was sincerely delighted with its contents. I breezed through The Green and the Red in a few days, and I was sad to close the book. It was a funny, honest and entertaining read that resonates beyond all dietary lines.

The most successful humor makes us laugh at ourselves and others, but it also surreptitiously teaches us things in spite of ourselves. More poignant messages about animal rights and the environment are deftly interwoven into the hilarious scenarios that Chauvel paints. [I don't want to give any of the plot away, but I will say that Léa's adorable miniature pet pig, Charlene, plays prominently, as does Pervenche, her salty, hardcore animal-rights sous chef.]

Chauvel pokes fun equally and eloquently at both obnoxious vegans and arrogant omnivores, alike. This novel will challenge your notion of tolerance and stereotypes –about both humans and animals – regardless of how you choose to eat.

My favorite line from the whole book, in this age of divisiveness among vegans and vegetarians is, "There are as many vegetarianisms as there are vegetarians." Amen.

The Green and the Red would make a fabulous romantic comedy film. I'm thinking Zooey Deschanel could play Léa and perhaps Joaquin Phoenix could star as Mathieu? Who do you think should star?

Special kudos to the translator, Elisabeth Lyman. She did a stunning job of bringing this French novel to life for English speakers. Translating is a difficult métier. Not only do you need to be fluent in two languages, but you also need to possess the eyes, ears, and soul of a true artist and writer, who can see beyond language and into the true spirit of human nature. This is Elisabeth. Brava!

Trust me on this one, The Green and the Red is a great read. And with the holidays upon us, I can't think of a vegetarian or vegan who wouldn't love waking up and finding it in his or her stocking.

Read an excerpt of The Green and The Red here in English.
Pour mes amis français, on peut feuilleter Le Vert et La Rouge ici.
Armand Chauvel gére le blog Vegeshopper, un blog de la conso végeterienne et vegan.
The Green and the Red on Facebook

And if you're interested in seeing what else I'm into reading, follow me on Goodreads.

soom tahini :: review

noreply@blogger.com (urban vegan) — Sat, 04 Oct 2014 13:00:00 +0000

Press sample for review [Regular]

Purchased by me [Chocolate]

How cute is this packaging?

Tahini is one staple I simply can't live without. I use it in baking, in hummus and other dips, as a base for sauces and salad dressings, and I've even been known to occasionally rock the tahini and jelly sandwich – much more sophisticated alternative to PB and J. Sometimes when I need a quick pick-me-up, I'll just nosh on a tablespoon straight from the jar.

SoomFoods is a newish company that produces tahini. Of course, since they're based in Philly, my home city, I was extra curious. So stoked when the nice ladies behind the sesame butter sent me a jar of their regular tahini to sample.

My kind of ingredient list. It should just say "Ingredient" – singular, not plural

Soom Tahini is crafted from just one ingredient – sesame seeds, specifically – Ethiopian White Humera sesame seeds. Honestly, despite the pervasive "foodie" culture, I never really thought about varieties of sesame seeds before, other than black and white. After doing some research I learned that many sesame seed varieties exist, each with their own flavor quirks. The White Humera is grown in the Humera region of Ethiopia.

Creamy-dreamy silky tahini

As a rule, I've nonchalantly grabbed tahini from the shelves of ethnic markets or natural food stores. Each brand I had sampled had the same signature, smoky-heavy flavor. So that's what I was expecting with Soom. One taste, though, and it was as if I had never before tried tahini. In addition to the signature smokiness – albeit more subtle – Soom Tahini also has a silky lightness and creaminess. The word that kept popping into my head was "luxurious." So far, I've used in to make my standby tahini sauce, as well as a few batches of salad dressing, and hummus. It imparts its light smokiness into whatever recipe you use it in. Apparently, chef Michael Solomonov who runs Zahav, one of my favorite restaurants in Philadelphia, orders 100 pounds of Soom each week. Zahav's hummus is the best I've ever sampled in a restaurant – and I've sampled hummus throughout Israel, Jordan and Syria.

Chocolate tahini? Yes, indeedy!

After that happy Soom tahini experience, I spied a jar of Soom Chocolate Sesame Butter calling out to me in a local market. I grabbed it, of course, and an hour later, half was gone. Yes, I ate it right from the jar and I'm not sorry. It was magnificent – imagine all of the wonderful qualities of the white tahini I just described, pimped with a decadent shot of rich chocolate to magnify the delectable smokiness. If you like chocolate hazelnut spreads [like Nutella, which in the US is not vegan], you will adore this.

Soom Chocolate Tahini may cause you to break up with your chocolate hazelnut spread.

The bottom line: I loved Soom tahinis and I will definitely buy them both again. They are now officially my go-to tahinis.

To see where you can buy Soom Tahini, look here.

To order Soom Tahini online, look here

urban vegan is now a plant-based review blog

noreply@blogger.com (urban vegan) — Sun, 28 Sep 2014 22:50:00 +0000

First blog post at original blogspot blog on 3/28/06

I can't believe I've been blogging for 8 years... I was one of the blogosphere's early adopters. I started the Urban Vegan back in 2006, simply as a hobby and a way to connect with like-minded people. It's been a wonderful ride. I had no idea that blogging would lead to three cookbooks, cooking demos from New York to Portland to Paris, and countless wonderful friendships in between.

For both personal and philosophical reasons, I've decided to change the focus of Urban Vegan to a review-only blog. I'm pretty stoked about the fresh start. And I'm thrilled that plant-based diets are now much more common. But before I get to reviewing, here's why I'm changing my focus:

Personal reasons
1. I'm burned out.

Thinking outside the box is exhausting.

I love my day job, but it can be stressful at times with long hours. Plus, I work in the creative field – so I am continually digging into my psyche to create. By night, I then create and tweak recipes, review products, answer emails, do social media, write blog posts and take photos. Blogging takes a lot of time and organization. You can only give so much until you need time to recharge and take things in, instead of continual output. Reviews take up less energy; I'm just lending my culinary and plant-based experience to critique what someone else created.

2. I missed cooking for pleasure.

I love to cook. Obviously, right? Since I've run this blog, every time I set out to make a meal, I felt compelled to write down the recipe or post the photo on social media. It's gotten way out of balance. Since I stopped posting recipes, I've rediscovered the pure joy of cooking.

3. I only have so much time. See #1. I've really been into running and marathon and half-marathon training, and I only have so much free time.

Philosophical reasons
1. I stand against this new culture of working for free...

Poster from theshoppedesigns.com

It's chiseling away at the middle class – and at the real value of talented artists, chefs, writers, photographers, etc. The notion of working for free in the US is becoming so pervasive that people actually think it's normal. Guess what? Working for free is not normal or ethical.

Nowadays, our first exposure to working for free is often through unpaid college internships [which in some cases, are illegal, but in this economy, students do them anyway]. Writers, photographers, artists, and chefs are often asked to give away their content and art work for free or "on spec." Or we give it away for free by choice via social media, forfeiting our intellectual property rights. I am constantly asked to contribute free blog posts [which I used to do often but now will only do for worthy charities]. Recently, for example, a well-known athletic software company asked me if I would write a 500-word blog post for them on vegan nutrition for athletes. I said sure, if they would give me a free subscription to their service in return. No answer? No blog post. I do not work for free. [Say it with me, people. "I do not work for free." Power to the creatives!] Giving away content, art, recipes and photography undervalues what creatives do. Know what your work is worth.

Working for almost free is almost as bad. Many cookbook contracts, for example, have ridiculous stipulations that have authors largely doing their own publicity. When you factor in social media and day jobs, that's a lot of time. And just because you're a great cook doesn't mean you're a great publicist. I was very lucky. I'm grateful that my current publisher, Quarry Books did a phenomenal job of co-publicizing my most recent book Pies and Tarts with Heart But many of my vegan/vegetarian cookbook author friends have not been so lucky. "Cookbook author" sounds like a glamorous job, but it can sometimes amount to less than minimum wage.

I've given away tons of recipes and photos on my blog. In my case, my impetus was altruistic: I wanted to help animals, and raise awareness about factory farming and the then-new paradigm shift in the way we eat. I guess good karma came into play, because, working with my agent, it helped me land a bona-fide cookbook contract, and I think I accomplished all my goals. Since there are a plethora of fabulous vegan recipe blogs now, I humbly leave the recipes to them.

Unsure if you should work for free? Check out this helpful, delightfully snarky infographic.
Several people have recommended the book Intern Nation: How to Earn Nothing and Learn Little in the Brave New Economy

2. Whatever happened to quality and originality? When I started blogging 8 years ago, it was a completely innocent, honest world. There was less appropriation and more creative, fresh material and perspectives. It wasn't de rigueur for bloggers to post every precious [and not-so-precious] moment on Facebook, Instagram, Pinterest and Twitter. Now, the blogosphere and social media is largely filled with "noise." Sorry, but it's true. Everyone is a ______ [insert creative profession here]. My feed is polluted with regurgitated articles, recipes and craft ideas that have been done [and redone] to death. True originality is a rarity.

So there you have it. Part burnout. Part revolutionary [Power to the creatives!]. I'm excited to be embarking on my new adventure!

green street rescue really needs your help!

noreply@blogger.com (urban vegan) — Mon, 15 Sep 2014 17:46:00 +0000

"Will you be my forever mamma?" Cuddly, playful Mindy was found under a porch in Philly with her mom and siblings. She's being fostered at Green Street Rescue, waiting for a loving home.

If you've been following my blog, you know I volunteer for Green Street Rescue here in Philadelphia. Through Green Street, I was able to trap – and then adopt Buttons [RIP] and Pablo. With Green Street's help, I've also trapped and found homes for several other kitties including Laurel and Pumpkin. Thanks to Green Street Rescue and Saved Whiskers, a colony of 12 cats at the Philadelphia Art Museum were all trapped and neutered. Loving homes were found for 9 including these 2 cuties who were able to be socialized. My friend Vanessa and I care for the remaining 3 who had to be released because they were too aggressive to be socialized.

Horace was filthy, starving, afraid and covered with fleas when Green Street Rescue found him. See what a little love can do? He is waiting for his forever home.

Horace's tale is a typical Green Street Rescue story. He was filthy, starving, covered with fleas and scabs and had a bald tummy and infected tail when a kind lady found him on the streets of Philadelphia. He also had a UTI. Green Street covered the vet costs and the kind lady nursed him back to health and is fostering him. He turned out to be a real love bug and hasn't left his foster mom's side since his ordeal. But she is not able to keep him and he needs a forever home – someone who will love him and never-ever-ever leave him. Will it be you?

My friends at Green Street have rescued cats and kittens from horrifying situations in the city. Some cats were starving. Others were abused. Others were "dumped" like trash when their owners moved or decided they didn't want them any more. Green Street rescue is currently overrun and they really need your help. They need people to foster and adopt cats and kittens. They need donations of money – or supplies [like cat food, blankets, towels, toys, etc]

Read more about Horace, Mindy and all the other adorable adoptable kitties at Green Street Rescue. If you'd like to foster or adopt a kitty [or two or three!], contact Green Street or me. I'm happy to help facilitate! Feel free to email me with the subject line "Green Street Rescue" if you have any questions or would like to help, adopt, foster or volunteer.

salad samurai by terry hope romero :: review and giveaway

noreply@blogger.com (urban vegan) — Mon, 01 Sep 2014 16:36:00 +0000

press sample

disclosure :: I know Terry in real life

Fresh Fig and Tempeh Salad with Creamy Cilantro-Lime Dressing from Salad Samurai.

Salads. The ultimate vegan cliche, right?

Fact is, cliches exist for a reason. I, for one, gobble up a humongous salad for dinner on average about 3 nights a week. I don't eat my greens out of obligation or discipline: I truly enjoy hearty dinner salads and they're easy and fun to make. None of this side-salad-with-storebought-Italian-vinaigrette sadness for me, thank you very much. I know how to transform a salad into a meal by adding protein, crunchies, a killer dressing, and layers of complexity. Or so I thought...

Then I received a review copy of Terry Hope Romero's Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love All I can say is, Holy Guacamole. I'm an amateur. A young grasshoppa'. Terry is an old salad soul. Listen to her. Learn from her and you, too, can become a Salad Samurai.

Maple-Orange Tempeh Nibbles, my new favorite thing.

Excuse my rant, but these days, the marketplace is grossly oversaturated with cookbooks, plant-based and otherwise. [Yeah, I know, I've written a few] It's great to appreciate well-prepared, flavorful food but this foodie thing has gotten way out of balance. It seems everyone has a cookbook. But as I've learned firsthand, just because it's published, online or in print, does not necessarily mean a recipe or technique is new, innovative and/or palatable. Cookbooks have become undercurated [less quality control] and overmarketed [more about cha-ching]. Just like Instagram and Tumblr feeds tend to produce live streams of [mostly] visual noise, the blogosphere and bookstores have become a cacophony of culinary noise. There, I said it.

Back at the Ranch dressing...so easy, customiazble and groundbreaking

My current measure of an excellent cookbook or blog is when the recipes taste great, the author has a unique style, and I can actually learn something new. Check, check and check, Terry. I thought I was a salad expert but I have already learned oodles from Salad Samurai As the full, adorable title suggests, everyone loves salad – vegans, omnivores and every species in-between. And this pivotal work includes something for everyone. It's useful for both new cooks and experienced culinary curmudgeons like me. If you're a newbie, you can make the recipes exactly as Terry prescribes. Those who are already facile in the kitchen can mix and match with abandon. Tempeh Bacon Bites? That 70's Tofu? Pickled Red Grapes? Maple Orange Tempeh Nibbles? Yes, please.

Some of my favorite recipes from Terri's previous books have been salad dressings. This book is worth it just for the dressing chapter alone. My favorites so far are the Back at the Ranch Dressing, made creamy with cashews, and the Creamy Cilantro Lime Dressing which is surprisingly sassy, thanks to a roasted jalapeño pepper [which you can skip if spicy is not your thing.]

While the salad recipes themselves are mouthwatering, well-orchestrated and full of color, I really prefer deconstructing the recipes and leaning on their building blocks – Terri's dressings, proteins, crunchies, etc. I can tell you that Roasted Hemp Seed Parmesan, Sriracha and Smoke Pecans, and Herbed Pea Ricotta have made their way into my weekly meal rotation – and not just for use in salads. The mix-and-match nature of this cookbook rocks and will keep inspiring you to take your salads to the next level.

The nice folks at Da Capo Lifelong Books are giving away a copy of Salad Samurai to one lucky US reader. Good luck, kids. And eat your greens!

a Rafflecopter giveaway

vegan cuts double feature :: beauty and snack box reviews

noreply@blogger.com (urban vegan) — Sun, 27 Jul 2014 22:45:00 +0000

Press Samples for Review

Ambassador Link

Monthly subscription boxes are all the rage, and there seems to be a box for everyone. Birch Box [a beauty product box], Bark Box [treats and toys for cats and dogs] and Lullubee [kits for crafters] to name a few. In fact, a co-worker friend recently enticed me to sign up for StitchFix and I'm hooked [I've been looking for perfectly-fitting skinny white jeans for 3 years now, and they delivered in one fell swoop.] But I digress: what about a fun, monthly box for those of us who like to sample the cool new plant-based, ethically sourced food and beauty products?

Enter Vegan Cuts! I've been a long-time fan of Vegan Cuts – and I'm not just saying that because they sent me boxes to review. You know me – I tell it like it is, and I liked it so much that I became a subscriber myself-- and I don't get any discounts. Cutting to the chase, I heart Vegan Cuts because they curate and promote fun, new vegan products. Plus, they create demand for vegan items – cementing veganism as both a lifestyle and a profitable business direction. And why shouldn't vegans make a profit as they purvey their respective passions? I so strongly believe in this business model that I decided to take them up on their offer of becoming an ambassador. First, if monthly subscriptions are not your thing, definitely check out the Vegan Cuts Marketplace, where they offer incredible deals on the latest, greatest vegan food, fashion and beauty and personal care items.

Here's how the boxes work. For $19.95 per month, including shipping, you get a box of cool products to try. In the Beauty Box, which I subscribe to, you get 4-7 items, and in the Snack Box, you'll get 7-10 vegan goodies to try. They range from trial size to full size, but bottom line is the value usually seems to exceed above and beyond $19.95. These boxes make fabulous gifts for that "hard to shop for" vegan [You know who you are]. Also great for kids in college, to let you know you're thinking of them.

First, let's have a look inside a typical Vegan Cuts Snack Box. Each month's theme is different. They give you a little postcard, outlining what's in the box, a bit about each company and social media links. They sometimes also include coupons. This box included a sample of Loco Natural Soda, and also included a 50 cents off a four-pack coupon. The Choo bar was my favorite and I was so sad it was only a mini. I also loved the Earnest bar, the Loco Ginger Ale, despite the fact that I'm not much of a soda drinker. Since I love salty-crunchy snacks, the Tortatos, made from corn and potatoes, were right up my alley.

I was really skeptical about the Vigilant Eats Oat-Based Superfood because it looked like THIS when you added water as directed. But I must say I was pleasantly surprised by the taste – nutty, slightly sweet, chewy yet crunchy.

And any breakfast cereal that contains espresso is virtuous in my eyes. But seriously, look at that ingredient list – all whole foods, and many raw ingredients,

I was excited about this Roots powder since I drink a lot of smoothies.

Pretty decent 30-calorie nutrition boost, right? I liked the taste of this, but I didn't love it.

Another product that seemed perfect for me. Since I run a lot, I need more protein than the average bear, so I'm always trying out new protein powders.

This one provides 17 grams of protein plus a slew of vitamins and probiotics. It's soy free and is sprout based. I tossed it into a post-long-run smoothie and really enjoyed the taste and texture. Creamy!

I took the Gluten-Free Soybean Noodle Soup to the office one day. It came with its own cute little fork. The pleasantly chewy noodles swam about in a mild broth, and it made a quick, nutritious lunch. I don't usually buy instant stuff like this, so I must admit, trying it out was fun.

I was shocked when I read the label. Twenty grams of protein? Plus tons of calcium, iron and fiber. Boom!

Vegan Cuts Beauty Box

Now, let's take a look at the Vegan Cuts Beauty Box. [Again, yours will be different, since this is a review from a box I received earlier this year.]

My favorite item in this particular box was these NCLA nail wraps. I love painting my nails [I find the ritual soothing, plus it makes me sit still] so I honestly thought I'd hate these. Plus, I wasn't a fan of the colors. But once I finally applied them, I was in LOVE. I definitely want to order more. They lasted so long, too. You get 44 – enough for 4 manis. If you have small nails, like me, you may need to trim some.

Here's what they look like on. I got so many compliments when I wore this mani.

Also received a sample pot of Schmitt's Bergamot-Lime Natural Deodorant. First things first, like most people who eat a plant-based diet, I find I can easily go without deodorant. Not that I would. But I can. I just don't emit offensive odors, even after 15 mile runs! – probably because I don't eat offensive [aka, dead] food. Still, for good measure, I use Thai Crystal Deodorant daily. It lasts forever and it's easy to apply. But Schmidt's deodorant smells so fresh and good. It's like applying all-natural perfume under your pits. I smelled fresh and clean all day each time I used it. If I didn't have long nails, I'd probably buy this again. My only gripe is that it gets under my long fingernail when I scoop it out.

Sunology Face and Body sunscreen samples. Nice product. Got the job done. I'll definitely be on the lookout for the full size bottles.

Reflexology Acne Spot Treatment. I'm lucky to have had clear skin most of my life. But like everyone, I get the occasional zit, even at age 49. This little baby dries out pimples without drying out your skin. The rollerball is a nice touch.

Being a lip balm fan, I was stoked to get two lip balms in this particular box. This Peach Lip Tint comes via Fanciful Fox.

It's super moisturizing, but I'm not a fan of the smell or the nubby texture. And the packaging needs a little TLC. But that didn't stop me from using it up.

My biggest gripe was that this was supposed to be a lip "tint." I applied it vigorously to my pale forearm, and as you can see, there's no tint. They should either add more pigment or simply rename it "lip balm."

Last but not least, I was thrilled to spy a stick of my very favorite silky lip balm by Hurraw! This is a night treatment but I've just worn it during the day, and I love it.

Just to give you some perspective, I just received this Vegan Cuts Beauty Box last week and actually remembered to take a photo. My favorite item was the on-trend, bright orchid Emani full size lipstick [a $16 value]. As you can see, these boxes are more than worth the money.

Which would you rather – the food box or the beauty box? To order, visit Vegan Cuts post-haste.

how to be vegan :: review and giveaway

noreply@blogger.com (urban vegan) — Sat, 12 Jul 2014 20:28:00 +0000

Press sample for review

Want to give veganism a go but not sure where to start? First stop, How to Be Vegan: Tips, Tricks, and Strategies for Cruelty-Free Eating, Living, Dating, Travel, Decorating, and More penned by plant-based "it" girl and former VegNews editor Elizabeth Castoria. I was lucky enough to meet Elizabeth at the very first Vida Vegan Conference and I can tell you, she's a peach – engaging yet down to earth and genuinely committed to animal welfare.

Well-designed infographics punctuate "How to be Vegan." Layout is clean and easy to scan.

The book outlines the hows and whys of how to go vegan, using a hip tone that's easy to read and understand. The 6 chapters outline pretty much everything you ever wondered about being vegan – from what to eat, what to wear and how to clean your home and body, to traveling how-tos, dating pointers and tips on how not to be that vegan. The last chapter includes 50 basic recipes by Robin Robertson to get you started on your plant-based adventure. I made the Rice with Beans and Greens. All this useful information crammed into 217 pages? Yes, please.

The nice folks at Artisan Books have offered to give a free copy of How to Be Vegan to one lucky US winner. Good luck!

a Rafflecopter giveaway

vanilla macadamia-cashew whipped cream

noreply@blogger.com (urban vegan) — Thu, 03 Jul 2014 12:56:00 +0000

Summer means bundles of juicy berries. Inherently sweet and dairy-free, a dollop of nut-based whipped cream is the perfect complement to the tartness of strawberries, blueberries and raspberries, plus it fortifies your snack with an extra hit of protein, iron, fiber and minerals. Since nut-based whipped cream is an excellent pie topper, I included a recipe, along with 10 variations, in my latest cookbook Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies. It's so ridiculously easy to make and is so versatile – the recipe below happens to be another variation on the original from this cookbook. It's also awesome on ice cream and other desserts and would make a great base for overnight oatmeal. But I must confess: sometimes, I just eat a small bowl [daintily, with a demitasse spoon] for breakfast. It fills me up: a little goes a long way.

I used macadamia nuts in this version, because they are buttery and uber-decadent. Macadamia nuts are rich, but I only used 1/2 because I'm not rich: they happen to be the world's most expensive nut. To ensure success and the most flavorful topping, please only use raw nuts and pure vanilla bean scrapings or powder. Be sure to soak your nuts for a full three hours or overnight. Using a high-speed blender, like a Vitamix will yield the fluffiest, creamiest whipped topping, but this recipe also works using a regular kitchen blender. Just be sure to whip it good!

Enjoy the long weekend. Happy 4th of July!

Vanilla Macadamia-Cashew Whipped Cream

1/2 cup raw macadamia nuts, soaked and drained
1/2 cup raw cashews, soaked and drained
Up to 3/4 cup non-dairy milk [I used homemade almond milk]
Scrapings of 1 vanilla bean pod or about 1/2 tsp pure vanilla powder
1 to 3 T maple syrup, agave nectar or a pinch or two of stevia

Makes about 1 1/2 cups

Whip everything in a blender, preferably high-speed, until perfectly smooth. Refrigerate for a few hours before serving.

If you prefer whipped cream even thicker, you can also whip in 1 T cornstarch, but I've been omitting it lately with great results.

tofurky pockets and quiches

noreply@blogger.com (urban vegan) — Thu, 26 Jun 2014 23:54:00 +0000

Press Sample

Tofurky Sausage and Veggie Quiche with a shaved fennel, orange and onion salad I threw together

A few months ago, the nice folks at Tofurky sent me samples of their then-new Tofurky Pockets and Pies to review. I guess they figured since I had just written a vegan pie cookbook I'd have a strong opinion. I'm not a frozen dinner or convenience foods aficionado. If I'm too tired to cook, I will usually just eat a salad, defrost leftovers or order in. In some ways, this fact made me the perfect reviewer to try these quick meals.

Here's what I got: BBQ "Chick'n" Pocket, Pepperoni Pizza Pocket, "Turkey" Broccoli and Cheddar Pocket, Chick'n Pot Pie and Sausage and Veggie Quiche. See specific notes below.

First up was the Pepperoni Pizza Pocket. I made it in the oven. I liked the spice combination but it was not the best crust – kind of cardboard-like. Still, I would probably eat this pocket in a pinch. Only 5 grams of fat and 290 calories for the whole pocket. Pockets come 2 in a box, so the price point is good.

Next, I sampled the Pot Pie. I baked it in the oven, but there's a microwave option. The upside was that it tasted delicious, in an all-American, carby, "I need comfort now" sort of way. It reminded me of frozen pot pie from my childhood. This is what you eat after a bad day at the office, after a break-up or in the middle of a blizzard. The crust tasted flaky, but a bit dry and processed.

The downside? The nutrition panel. With 33 grams of fat, 14 of them saturated, and 520 calories for a pie, it's a splurge for sure and not an everyday standby. I'm a scrappy girl. I tried to cut it in half and to feel satisfied only eating half. But I couldn't. You have to eat the whole floury thing. Good thing I'm not a carb counter, because this little number contains 45 grams. The long ingredient list also scared me, even though most of them are recognizable. The crust was better than the pocket crust, but it still tasted processed.

I liked the Tofurky Turkey and Cheddar Pocket much more than the Pepperoni Pocket. It was, as you can see, very cheddary. Like the Pepperoni, this also contained 5 grams of fat and 290 calories. Not bad.

The BBQ Chick'n Pocket was enjoyable. Then again, I'm a sucker for BBQ sauce. It was chewy in a way I think transitioning meat eaters would enjoy. Somehow this one only contained 4 grams of fat and 290 calories.

My favorite of the bunch was the Sausage and Veggie Quiche. I made it tonight, and decided to try the microwave option since it's so hot outside. Microwaving agrees with this quiche. The crust turned out flaky and moist, unlike the pot pie and pocket crusts. I'm convinced that the microwaving helped. The texture of quiche itself was also moist, and similar to a homemade quiche. I'm already a fan of Tofurky Italian sausages, and they are happily peppered throughout this quiche, along with sweet-hot red peppers. The only downside –520 calories and [gulp!] 28 grams of fat. I tried to eat only half, but I was still hungry so down the hatch the whole thing went.

Here's my summary:
All in all, I think they're good products, perfect when you're too tired to cook. But given their nutrition profile, consider them treats, not to be consumed daily.
The good: Vegan. Convenient. Comforting. No isolates, preservatives or artificial ingredients. Easy to prepare after a long day. Reputable, ethical company, vehemently non-GMO. Satisfying because the protein fills you up.
The not-so-good: Ingredient list, although relatively healthy, is a bit too long for my taste. Carb heavy. Pies are very fat-heavy. No gluten-free options.

Tips:

Wondering which one to try? Get the Quiche! Microwave it and eat it with a fresh salad.
Get a 75 cents off coupon here
Read the Laziest Vegans in the World review of the Pepperoni Pockets [very different than mine] here

dollar store dal :: $25 vegan dollar store challenge part 2, update

noreply@blogger.com (urban vegan) — Sun, 15 Jun 2014 01:15:00 +0000

Dollar Store Dal

Apologies again for my absence. F-stop has been home for 3 weeks now [yay!] after 6 weeks in the hospital, but he's still on the mend. When your honey isn't feeling well, you don't much feel like cooking or blogging. But happily, F-stop getting better, slowly but surely, save for some occasional setbacks.

Today, I needed a little blog therapy. And it's high time I give you an update on my $25 vegan dollar store challenge part 2. [See my haul and read about the concept here.] Half the dollar store provisions are still lounging in my pantry; I haven't been cooking much since F-stop's been sick [salads, soups and leftovers have been my mainstays] Here's what I used up so far, and how.

I used 1/2 bag of lentils, the spinach and carrots, and some brown rice to make what I've named Dollar Store Dal, a one-pot wonder that so yummy and easy. It also freezes well. [Pictured above. Recipe is at end of the post]

Dollar Store-based marinara sauce

I threw together some homemade marinara sauce using the Family Dollar tomato sauce as a base. I basically just "doctored it up," first sauteing loads of garlic, minced onion and hot pepper flakes in oil, then adding the sauce, some veggie broth, Italian seasoning and a few baby carrots. I let this cook down a few times on low, over the course of several hours, adding more broth as needed. I must say that the Family Dollar brand sauce is a tad salty, though.

Tex-Mex Casserole from the Oh, She Glows Cookbook

I used some brown rice, a can of beans, the hot chiles, corn, some of the Italian seasoning [yeah, I "fusionized" it], a few handfuls of corn chips, and the salsa to make the Tex-Mex Casserole from the Oh, She Glows Cookbook [Review and giveaway coming soon]. One thing about Dollar Store cooking or cooking in general: don't be afraid to substitute. Angela called for fresh hot chiles and green peppers in this recipe, for example, and I used the canned. And of course, I used Italian Seasoning in a Mex-centric dish with good success.

The gingersnaps and the rest of the corn chips? Well, I just munched on those as snacks. Long gone!

The use-up tally so far:

1 container Quick Oats
1 small box raisins
~~1 bag bro~~wn rice
1 bag slices almonds
~~1 bag dri~~ed lentils
1 bag dried navy beans
~~1 can Family Dollar tomato sauce~~
~~1 jar salsa~~
~~1 can diced tomatoes~~
~~1 small~~ container Italian seasoning
~~1 small can hot chiles [jalapeños]~~
~~2 cans bla~~ck beans
~~1 can corn~~
~~1 can sliced carrots~~
2 small cans mushrooms
1 can sauerkraut
~~1 bag nachos~~
~~1 can spinach~~
~~1 bag gingersnaps~~

Here's the easy, tasty recipe for Indian-Inspired Dollar Store Dal. Remember, you can always substitute fresh veggies. If using canned, please only buy preservative-free, check the sodium levels, and rinse well if they are salted. The point of the challenge was to show that, when you are faced with an extreme budget situation, you can still eat relatively healthily.

Dollar Store Dal
2 cloves garlic, minced
1 small onion, peeled and minced
1 inch piece of ginger, peeled and minced
Up to 1/2 tsp hot pepper flakes, to taste
1 T oil [eg, coconut, olive]
1 tsp garam masala
1 15. oz can chopped carrots [or 2 large carrots, diced]
1 15 oz. can chopped spinach [or 1 pound, fresh, chopped finely]
1 cup lentils, rinsed
3 cups vegetable broth or water
Optional additions: stir in fresh cilantro when finished. Add or substitute other vegetables [eg, peas, edamame, corn, crumbled broccoli or cauliflower]

Makes 6 servings. Serve over brown rice

Ina large casserole, heat oil over medium. add garlic, onion, ginger and red pepper flakes and cook until veggies are soft, about 5 minutes. Add garam masala, stir well, and cook another minute.

Add remaining ingredients. Bring to a boil, lower heat, cover and simmer for 35-40 minutes

kite hill vegan cheeses :: review

noreply@blogger.com (urban vegan) — Sat, 24 May 2014 16:02:00 +0000

press sample

Vegan, nut-based cheeses by Kite Hill.

Vegan cheese is not an oxymoron, and it's not new news. But it's confirmed: vegan cheese is the new black:

My introduction to non-dairy cheese came many moons ago when I discovered Jo Stepniak's breakthrough The Ultimate Uncheese Cookbook probably before most of you were even a twinkle in your parents' eyes.
More recently, Miyoko Shinner caused a sensation with her elegant DIY manual Artisan Vegan Cheese [Check out my review here].
Just a few weeks ago, the famous vegan cheese makers Dr. Cow, opened their first flagship fromagerie in Brooklyn.

A few months back, Whole Foods asked me to sample nut-based Kite Hill Vegan Cheeses. They are – quite aptly – sold in the cheese department at Whole Foods, nestled among all the dairy cheeses. They are packaged like traditional dairy cheeses, in round thin wooden boxes. They look like traditional dairy cheeses. They are made like traditional dairy cheeses – using superior ingredients, French cheese-making equipment, and enzymes. But they are vegan – made from a proprietary nut milk and a specially developed, lactose-free culture.

Cassucio – a soft, delicate plant-based cheese

I tried the Cassucio and the White Adler. Their web site and press releases suggest all sorts of mouth-watering pairings, but I sampled these in the throes of F-stop's hospitalization, so there was no time or inclination for getting fancy. I simply nibbled on the cheeses with bread, wine and olives, and that suited me just fine.

Cassucio is a moist, delicate cheese – similar to a feta but not quite as strong. The texture was, like feta, ever-so-slightly crumbly.

If you like Brie or Camembert, you'll love White Adler. It's my favorite,.

If Camembert and Brie had a vegan love child, it would be White Adler. It's a rich, creamy, slightly stinky cheese – heaven! Encased in a soft, delicate rind, and overflowing with earthy, woody undertones, White Adler is a classic "fool an omnivore" victual. You would never guess this was crafted from nuts. And really, it doesn't matter because as my blog tag line states, "Good food is good food." This is great food.

You can find Kite Hill cheeses at select Whole Foods across the US. As of now, availability is largely concentrated on the right and left coasts, so Midwesterners will have to DIY for now. Which ones are you going to try first?

vegan finger foods :: giveaway!

noreply@blogger.com (urban vegan) — Sat, 17 May 2014 14:30:00 +0000

press sample

Apologies for my absence from the Interwebs. Poor F-stop spent the last 5 weeks in the hospital and is now recovering at home – much more fun than healing in a hospital. Thank you all for your kind wishes. Keep sending them!

Since F-stop, work and sanity-saving running have been my focus over the past few weeks, I haven't had much of an appetite until recently, nor have I done much cooking. My gradual reentry into the Blogosphere will consist mainly of giveaways, reviews and a few straggler recipes as time permits. Thanks for your patience.

Today, I am thrilled to be giving away a free copy of Vegan Finger Foods: More Than 100 Crowd-Pleasing Recipes for Bite-Size Eats Everyone Will Love co-authored by my lovely amigas Tami Noyes and Celine Steen. Although finger foods have long been the norm in the Middle East [think mezze], China [think dim sum] and in Spain [think tapas], they are super popular in the US right now and have become a fun and profitable restaurant theme. America may finally be falling out of love with supersize portions, thank goodness.

When you think about it, the first bite you take of any given dish is the most pleasurable. That's why I adore finger foods. You get to experience the intensity of flavor without the resulting fullness. This plant-based book is designed mainly for parties, but since I love "mini" foods, I see myself making many of these vegan snacks all for myself. Here are a few recipes that caught my eye and that I've bookmarked to make once I have more time and appetite:

Corn Fritters with Tomato-Thyme Gravy
Kale-Cucumber Cups
Mini Lemon Cupcakes
Black Forest Jars

Tami and Celine are giving away a copy of their cookbook, US residents only please. Complete the Rafflecopter below. I'll announce the winner next week. Good luck!
a Rafflecopter giveaway

where i've been...

noreply@blogger.com (urban vegan) — Sun, 27 Apr 2014 01:24:00 +0000

Bossa Nova [back] and Pablo, missing F-stop.

Apologies for my recent absence from the blogosphere. My sweet F-stop has been in the hospital for the past 3 weeks. So, as you can imagine, my mind is on things far more important than cooking and blogging. Please send F-stop healing vibes. I'll be back as soon as I can. xx

$25 vegan dollar store challenge :: part 2

noreply@blogger.com (urban vegan) — Sun, 13 Apr 2014 22:14:00 +0000

A relatively healthy, abundant grocery haul that cost less than $25

I learned a lot by participating in the first $25 Vegan Dollar Store Challenge. The concept in a nutshell: how healthily and frugally can you eat using a $25, shopping only at the dollar store?

Family Dollar Haul: Raisins, oats, almonds, lentils, navy beanbrown rice

Coincidentally, Melody and I purchased our items from Dollar Tree dollar stores. Realizing that not everyone actually has access to Dollar Tree stores – and wanting to prove a point about being able to eat healthier within a budget regardless of where you live – I decided to shop at another discount chain called Family Dollar. [Frugalistas take note, they occasionally offer coupons] Unlike Dollar Tree, prices vary in this store but they are generally cheaper than average – and I was surprised to find that many items were actually cheaper than at Dollar Tree. Canned veggies, for example, cost under $1, while other items, like oat and tortilla chips [my weakness, with salsa] cost a bit more than $1.

Tomato sauce [Spoiler alert: SO good!], salsa, diced tomatoes, japapeños, Italian seasoning

My shopping rules were simple: $25 or below, no preservatives, additives or artificial colorings; whole foods only.

Yes you CAN eat better on a budget: Black beans x 2, corn, carrots, and 'shrooms (x2)

My main frugalista takeaways:

Whether you shop at Dollar Tree, Family Dollar, Whole Foods or online, you need to know your prices. Take note of the per pound or per unit price of items you usually buy. Empower yourself with knowledge.
You may need to shop at several different stores to get the best price. This does not mean you need to run all over town to buy groceries. But try working various stores into your usual errand routes so save money and time.
Buy in bulk, within reason. When you see a great deal, snag it. And store it, keeping in mind your own storage situation. We don't want to turn into hoarders, so buy only what you will use up in a few months.
Some items purchased at discount stores taste as good as, or better than, those purchased at overpriced health food stores [Watch for specifics on upcoming posts. But – SPOILER ALERT, I am loving Family Dollar Tomato Sauce]
Reading labels is more important than ever. As optimistic as this challenge may appear, finding healthy dollar store foods is like looking for a needle in a haystack [hence the name "challenge"]. More than 90% of the food in discount stores is just plain nasty. Frankenfoods. Read labels and don't put crap in your body, regardless of your budget. Everyone deserves whole foods.

The details....not bad for $23.70

Here's what I bought. Keep in mind, it's not Whole Foods, so try not to be too critical, understanding that not everyone has access to fancy-pants markets. I'll share how I use these items in some upcoming posts, in combination with fresh vegetables and pantry staples.

1 container Quick Oats
1 small box raisins
1 bag brown rice
1 bag slices almonds
1 bag dried lentils
1 bag dried navy beans
1 can Family Dollar tomato sauce
1 jar salsa
1 can diced tomatoes
1 small container Italian seasoning
1 small can hot chiles [jalapeños]
2 cans black beans
1 can corn
1 can sliced carrots
2 small cans mushrooms
1 can sauerkraut
1 bag nachos
1 can spinach
1 bag gingersnaps

I'm happier if I enjoy occasional treats like these in moderation.
Healthy? Not exactly. But they are vegan and made from whole foods.

What's your favorite, money-saving trick for healthy meals?

bobby flay stoneware lasagna pan review

noreply@blogger.com (urban vegan) — Sat, 05 Apr 2014 23:00:00 +0000

Press sample for review

I received a gorgeous, stoneware Bobby Flay Lasagna Pan to review. It's a real eye-pleaser with its dark base and a deep sangria color. I also love the fact that the pan has handles on either end, although they look like they could break after some wear/tear and clumsiness. It's an oversized lasagna pan – 9.5 x 14.25 inches, as compared to the traditional 9 x 13 inch pan, which makes for generous servings.

"Love handles" on the Bobby Flay Lasagna Pan, I love them.

The label says the pan is safe up to 375°, which coincidentally happens to be the temperature at which you bake most lasagna recipes. It also says the pan is microwave and dishwasher safe. I don't know about you, but this would never fit in my tiny, city kitchen microwave [it barely holds my coffee cup!]. And because of the handles and this size of the pan, I would not feel comfortable placing it in the dishwasher.

I thought the burnt-on tomato sauce would make for a difficult clean up. I was wrong.

I tested out the pan by making my creamy-dream vegan Butternut Squash Lasgana. My lasagna baked evenly, and I enjoyed the depth of the dish. It made for quite a dramatic presentation – even though I was eating solo! After baking, quite a bit of my tomato sauce had baked onto the pan, as you can see in the photo, and I was certain cleaning it would be a pain. I filled the pan with dish soap and warm water and went for a run. When I came back, the crispy sauce stains came right off – a real plus in my eyes!

The pans retail at Kohl's for $44.99. Several cheery colors are available.

Pros: Aesthetically pleasing, classic design. Handles make for easy transport from oven to table. Dishwasher and microwave safe [caveat: I did not test using these appliances]. Affordable elegance. List price is $44.99 but it looks like a more costly Le Creuset pan. I just checked on the Kohl's web site and it looks like they are now on sale for $34.99, which sounds like an excellent price for such a swanky piece.

Cons: Excessive packaging. The Bobby Flay label enveloped the entire pan, which I really don't have a problem with; it's his line, after all. What irked me is that all of this packaging was glued to the bottom of the pan. Of course you expect to wash any new pan or or utensil. But removing that glue took quite a bit of elbow grease – not what I was expecting. Heaviness: it's a blessing in the looks department but a curse on the practicality side – quite heavy and cumbersome to remove from the oven.

The glue from the packaging was a pain to remove.

Would I buy this? Being cheap, if I had to purchase an actual lasagna pan, I would probably go for the more frugal, plain glass Pyrex 9 X 13. But I must say, after testing this pan out, I would definitely purchase other Bobby Flay bakeware items, especially when they're on sale. [And I am very happy to own this lasagna pan.]

creamy-dreamy vegan butternut lasagna

noreply@blogger.com (urban vegan) — Sat, 29 Mar 2014 20:08:00 +0000

Press samples [Bobby Flay bakeware, Daiya, Beyond Meat]

vegan butternut lasagna – creamy, dreamy comfort food

I love-love-love lasagna. But since putting it together can be a time-sucker, I haven't made it in literally years. When I recently received a snazzy stoneware Bobby Flay lasagna pan to review [in red, my favorite color], plus care packages from Daiya and Beyond Meat, I felt doubly .... no, triply inspired to make – and eat lasagna. [That and I felt compelled to load to use up the last CSA share butternut squash that had been collecting dust on my counter since November.]

My Lasagna Philosophy

The Bobby Flay pan made for a pretty presentation

First, the philosophy behind my vegan lasagna recipe. [I'll post the pan review in another day or so.] If you are the kind of person who likes to make every blessed thing you consume from nuts, whole grains and fresh vegetables, you may want to skip this post. Following my 80-20 rule, 80% of what I consume is made from 100% whole foods. But I have a life including a stressful job. I get up at the crack of dawn to train for my running races. And I have a boyfriend, friends and kitties whom I want to spend time with. [And I do like to watch "Rehab Addict" in between all that.]

For this reason, my new lasagna recipe falls into the 20% category. It's still totally healthy – and cholesterol-free. But it's made using some store-bought, albeit relatively healthy time savers. If you are disappointed that my lasagna recipe does not include home-made, gluten-free pasta, artisan, scratch-made vegan cheese and garden-to-pot tomato sauce, I'm sorry. I'd rather spend those 16 hours with my loved ones.

This lasagna was gone in 3 days.

Being ~~lazy~~ pressed for time, I prefer using no-boil noodles but you're welcome to boil yours if you prefer. I also used Daiya Mozzarella Shreds, my favorite brand, and a packet of Beyond Meat Beefy Crumbles. I love their pea-protein based No Chicken Strips so I was beyond excited [yuk-yuk] when they sent me the ground beef crumbles to try. The texture turned out to be perfect for lasagna.

Lasagna just before going into the oven

I'm so pleased with the way this lasagna turned out; I made it during another ubiquitous cold snap and it was just what the doctor ordered. The sweet butternut squash compliments the crumbles and tomato sauce, and the tofu ricotta and Daiya cheese topping add that necessary creamy comfort. It's one of those "fool the omnivore" recipes. Even though I used store-bought shortcuts, this recipe still takes time. But trust me, it's worth the effort. Lasagna is now officially back on my weekend cooking rotation. I suggest roasting the squash and making the ricotta cheese a day or two before hand to make this easier to manage. Or making a double batch and freezing the extra

Lasagna after baking – creamy, decadent and warming

Vegan Butternut Lasagna

Tofu-Butternut Ricotta

1 medium butternut squash, sliced in half and deseeded

3/4 cup nutritional yeast

14 - 16 oz extra-firm, organic, non-GMO tofu [Squeeze out extra water gently with your hands]

1 tsp lemon juice

1 garlic clove, minced

1 1/2 T dried basil

1/2 tsp salt [Consider using less if your tomato sauce, below, contains a lot of sodium]

Black pepper to taste

Quickie Tomato Sauce

1 T olive oil

1 small onion, diced

5-7 garlic cloves, peeled and sliced

Up to 1/2 tsp red pepper flakes [optional]

28 oz can tomato puree or sauce

5 baby carrots or 1 whole carrot, cut into a few pieces

2 T dried Italian seasonings of your choice [eg, basil, oregano, parsley, thyme]

3/4 to 1 cup vegetable broth, divided [I recommend Better Than Bouillon No Chicken Base]

Other Ingredients

1 box lasagna noodles, preferably no-boil

1 to 2 cups Daiya Mozzarella Shreds, or your favorite vegan mozzarella

12-ounce bag of Beyond Meat Beefy Crumbles, or your favorite alternative

Serves 8 hungry people or 10 bird-like eaters

Yes, it's plant-based

Make tofu-butternut ricotta: Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking oil, Lay 2 halves of squash on sheet orange side down and bake for 45 minutes to an hour, until soft, Let cool, then use a spoon to scoop out the squash into a large glass bowl. Add remaining ingredients, then using a heavy fork, crumble everything together. Set aside.

Lower oven to 375 degrees.

Make quickie tomato sauce: Heat oil in a large sauce pan. Add onion, garlic and pepper flakes, if using, and cook until soft, about 5 minutes, Add remaining ingredients and about 1/2 of the broth. Bring to a boil, then lower to a simmer, cover and cook for about 30 minutes. Add remaining broth as needed. Test thickness and flavor; adjust seasonings. Cook up to another 30 minutes, covered until sauce is relatively smooth. [Eat the carrots: they're the cook's reward.]

Assemble lasagna: Spray a 9 x 13 lasagna pan with oil. Ladle some sauce on the bottom of the pan. Place a layer of noodles on top, followed by a sprinkling of crumbles. Spread some of the tofu-butternut ricotta atop this, then seal it with another layer of noodles: sauce/noodles/crumbles/tofu ricotta. Repeat this process until all ingredients are used up, ending with a layer of noodles, and leaving enough sauce to cover the top. Sprinkle with vegan mozzarella, cover with foil and bake for about 40 minutes. Remove the foil and bake for another 10 minutes.

Let cool for at least 15 minutes before serving. Buon appetito!

tutorial :: peeling garlic in a cocktail shaker

noreply@blogger.com (urban vegan) — Sun, 23 Mar 2014 20:47:00 +0000

Shake your money maker.

I love garlic, and I eat quantities that would strike fear into the hearts of vampires. When you routinely use 6 or 7 cloves in a recipe, that adds up to a lot of garlic peeling. Although I adore cooking, for some reason, peeling garlic is one of those culinary chores I dread. For me, it's akin to folding fitted sheets. I am not sure why; I mean, it's not that difficult or time-consuming: you just smash and peel. But listen. Suffice it to say that I just hate it.

So much that, recently, those pre-peeled plastic containers of voluptuous peeled garlic cloves have been calling to me like sexy sirens each time I walk by the produce refrigerator in Whole Foods. And yes, maybe I did cave and buy them once or twice.

"Sure, they cost more," I rationalized. "But who has time to peel all that garlic?"

Actually, I have the time. And so do you. It's all over the Internets now, but I can't remember where I first saw the idea of peeling garlic in a stainless steel bowl on social media. Maybe it was Facebook? Or Twitter. I tried the bowl method and only had a 50% success rate. I realized that the bowl needed a sturdy lid to get the job done. Hmmm. I rarely use my cocktail shaker, preferring wine to hard liquor. Eureka! It was finally time to put it to good use.

Yes, Virginia. You can peel garlic without a knife using a stainless steel cocktail shaker. It really works. Now, peeling garlic has become one of my favorite kitchen tasks. [By contrast, the cats hate the noise it makes.] In fact, it's so easy you can actually put the kiddos to work. There's nothing funnil=ur2&o=1" style="border: none !important; margin: 0px !important;" width="1" />, right?

Here's how you do it.

Assemble your unpeeled garlic cloves. Toss them in a stainless steel cocktail shaker

Shake your groove thing. [No, it's not an earthquake.] This is the actual time it took me to "peel" the 7 garlic cloves. It may take you more or less time and effort. Just keep shaking.

Here's what the garlic looks like after shaking....

The skin just falls off.

Ta-da! Time to make Pasta Aglio e Olio.

prepara herb keeper and oil mister review

noreply@blogger.com (urban vegan) — Sun, 16 Mar 2014 14:20:00 +0000

Press sample for review

If you've been following my blog/books for awhile, you know how much I hate clutter. I'm of the "A place for everything and everything in its place" ilk. The few kitchen gadgets I opt to keep in my smallish city kitchen are there for good reason. So when Prepara asked me to choose two of their products to review, I felt a bit of trepidation. But upon closer inspection, I saw that their gadgets are not frivolous, like so many kitchen accouterments. They are well designed and serve well-defined purposes. And their products come with a 5-year warranty, which tells me that they are built to last – not to recycle. After much musing, I chose to review the herb savor and the tabletop oil mister.

Prepara Herb Savor

Since I used a lot of fresh herbs, and get a fair amount in my CSA share, I knew I would use the herb savor a lot ... assuming it worked. You simply pour some water in the container and snap in the herbs. It creates a mini-greenhouse, except it's a fridge greenhouse.

Since I had a humongous bunch of dill on hand, I decided to put it to the test.

Day 1 – dill is fresh and green [Yes, I am that backed up on reviews].

You can't really tell from the photo because of the condensation but on Day 9, my dill was still fresh and perky, and in fact, was perky for a few days after. The bottom line? It's a keeper. Sure, you can store fresh herbs in the fridge by wrapping the ends in a damp paper towel and placing the whole bunch in a Ziplock bag. But this looks much neater and in fact, does keep the herbs fresh longer.

Months later, I am still using this gadget regularly....here's parsley.

Prepara Tabletop Oil Mister

Next up was the tabletop oil mister. This is one gadget I actually had been eyeing for some time. Like most people, I use cooking sprays for baking, but I wasn't down with ingesting the chemical propellants used in many mainstream brands. I'd looked at versions in Marshall's and Ross, and took a pass since they looked like they were poorly made. I'm glad I waited for the Prepara model. You simply fill the container with oil, pump seven times and voilà, propellant-free sprays of oil abound. Besides being adorable, this tabletop sprayer has the added benefit of allowing you to made your own gourmet oils. Since I used cooking spray mostly for savory foods, I infused my extra-virgin olive oil with a few garlic cloves and some rosemary. [Obviously, skip this step if you use cooking spray mainly for baking.] The bottom line? I love this mister and rely on it daily. I even use it to dress salads, along with a splash of vinegar or citrus.

I was blown away by the quality and design of Prepara products. I have my eye on the Produce Wash next! What kitchen gadgets are you lemming?

a picture is worth a thousand words

noreply@blogger.com (urban vegan) — Sat, 01 Mar 2014 01:11:00 +0000

Spaghetti, defrosted homemade marinara sauce and Trader Joe's Vegan Meatballs

Been super busy with work, feeding feral kitties and running. Toss in some traveling and that hasn't left much time for much cooking or blogging. Mostly, I've been defrosting my freezer stash and have been indulging in some of my favorite vegan Philly haunts. Here are a few shots so you can see what I've been doing and eating lately.

The Ziggy Burger from HipCityVeg – a tasty veggie burger topped with special, slightly spicy creamy sauce and crispy tempeh. Perfect when you're too zapped to cook.

Cupcakes, HipCityVeg

Violet and I supped last week at Rangoon. We shared many dishes including Fried Burmese Tofu with dipping sauce. It's tofu made from lentils – very delicate.

Coconut Tofu from Rangoon – so luscious.

A humble, improvised dinner I made one night with steamed veggies [edamame, carrots, onions and celery] and tossed with a spicy almond-butter based curry sauce, served over brown rice. I spend so much time writing down recipes; cooking without a notebook felt playful and fun.

Press Sample for Review

As a runner, I need extra protein but a lot of vegan protein powder tastes like wallpaper paste. The folks at TwinLabs gave me this Twinlab Clean Series Veggie Protein to sample, and I am happy to report that it's vanilla perfection: a creamy, filling treat after a long run. Here, I blended it into a smoothie with a banana, some berries, spinach and flax seeds.

This brutally cold and snowy winter has been tough on Philly's strays and ferals. My friend Vanessa and I built two shelters for the kitties at Laurel Hill Mansion just before the deep freeze. What they lack in aesthetics, they make up for in warmth – two layers of insulation. We think the kitties have been snuggling up in them

Here's one of the poor babies, just before coming over for some food.

Onto luckier kitties, both of whom were formal alley cats. Pablo and BossaNova in a rare moment snuggling.

BossaNova loves her new scratch post. Here, she prepares to make a speech.

Lastly, meet Lolita, my dentist's doggie. Lolita is a rescue and serves as junior receptionist. She's super calm and friendly. She let me hold her after my last cleaning. Here, she shows off her purple puppy-cure.