urban vegan

vegan chocolate cake balls

noreply@blogger.com (urban vegan) — Sat, 19 May 2012 22:24:00 +0000

Vegan chocolate cake balls: they may be cute, but they pack a seriously decadent punch

About 80% of the time, I consume nutrient-dense, lower-fat food. But every once in awhile I go off the reservation and dive into full-blown hedonism mode. Fact is, I've never been one for absolutes – in diet, politics, religion or anything. I'm much happier when I give myself permission to occasionally "sin." But since my diet is exceptionally healthy most of the time, when I submit to decadence, I prefer full-throttle Indulgence [capital "I" intended].

Gooey-fudge filling enrobed in a coating of best-quality chocolate

And so last week, I heard the call of the wild vegan Cake Ball. These très American treats are more like truffles than cake: a fudgy, gooey cake-based filling encased in a best-quality chocolate coating. Their only saving grace health-wise is that, instead of using oil or Earth Balance, I employed canned pumpkin for moisture. It actually provides a interesting, earthy counter-point to all the chocolate.

I usually prefer simple recipes, but these little babies are all about process. They are somewhat time-consuming, so try them on a rainy day or when you're in the mood to putter around the kitchen. Making them is actually good, messy fun – like playing in the mud, but tastier! And if run out of steam mid-way and don't feel like going through with the entire recipe, the good news is you can just make the chocolate cake and frost it – and skip the "squishing" part.

Vegan Chocolate Cake Balls

Cake Balls

1 1/2 cups flour [I used whole-wheat pastry flour]
2 T soy flour [as an egg replacer]
1/4 cup best-quality cocoa
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sugar
1 tsp vanilla
3/4 cup non-dairy milk
1/2 cup canned, unsweetned pumpkin

Cake Ball Frosting

1/2 cup vegan cream cheese, at room temperature
3 cups powdered sugar
1/2 tsp vanilla
1/4 cup cocoa
Non-dairy milk, if needed, to thin frosting

Finishing

About 2 cups dark chocolate chips or buttons, minimum 60% cocoa, please!
Decorations: sprinkles, sugar crystals, non-pareils, etc

Makes about 28-32 balls, depending on size

Preheat oven to 350. Grease an 8" x 8" cake pan [Shape doesn't matter because you will squish up the cake after it's baked!].

Mix dry cake ingredients in a large bowl. Mix wet ingredients in a large bowl and beat in the dry ingredients, about a cup at a time, until very smooth. Pour into prepared pan and bake for 28-32 minutes, or until a cake tester comes out clean. Allow to cool completely.

Meanwhile, make the frosting. Mix everything in a large bowl and combine until very smooth using a mixer.

This is the fun part: when cake is cool, crumble it up with your hands [the kids can help, here!] and mix it it with the frosting until just combined. Don't over-mix or it won't hold together. Put this batter in the 'fridge for an hour or two to help it hold its shape.

Line a large cookie sheet or two with waxed paper and using a melon scoop or your hands, form chilled batter into 1-inch balls. Put back into the fridge for another hour or so.

Melt 1/2 the chocolate chips in the microwave at 60% power, with a tiny drizzle of canola oil. Use a fork to dip the balls into the melted chocolate and place on the waxed paper. Decorate while the chocolate is still warm. Melt the remaining chocolate if and when you run out and keep going. You can freeze these balls for up to one month.

post-race fuel :: creamy vegan bolognese sauce

noreply@blogger.com (urban vegan) — Thu, 10 May 2012 21:06:00 +0000

"Meaty" vegan pasta sauce: healthy decadence

I raced in the Broad Street Run on Sunday, along with nearly 35,000 other runners. Considering I'd undergone two surgeries and several hospitalizations in late 2011/early 2012, had only returned to running again in late February, and had re-injured my hamstring about a week ago (!), I was hoping, at best, not to embarrass myself. Somehow, I ended up setting a personal record for the 10-miler! While an 8:40 pace is not the fastest in the world, I was thrilled with it – for now. Not bad for a 47-year-old, protein-deficient, malnourished vegan [Read that with tongue planted firmly in cheek]. My finish made me realize how far I've come healthwise over the past 2 years and has motivated me to train harder for my next race.

After running hard for 10 miles, I returned home voraciously hungry, craving "stick to your ribs" food. An image of Bolognese sauce popped into my head, and since I had a package of tempeh in the 'fridge, I threw together a creamy, plant-based version while I sipped on some celebratory post-race vino. You can serve this sauce over your favorite pasta, polenta, gnocchi or grain. I enjoyed mine over my latest obsession: Shiratake Noodles. I used about 1/4 of the sauce over an entire bag [Hey, I'd just run 10 miles!].

I calculated the nutrition information below using the full amount of vegan cream cheese. While this recipe is not exactly low-fat, it is extremely filling and healthful – packed with protein, vitamins A & C, iron and calcium.

You can further reduce the fat by using only 1/2 a container of cream cheese and by water-sauteeing the veggies in broth instead of oil. Also, use your noodle when choosing your noodle. Eating this sauce over an entire bag of Shiratake noodles adds only 40 calories and 6 grams of carbs – as well as 20% RDA of calcium, making this dish an uber bone builder. Serving it over a cup of enriched white pasta, on the other hand, will add 210 calories and a whopping 42 grams of simple carbs.

Creamy Bolognese Sauce [Plant-Based]

2 tsp olive oil
7-8 garlic cloves, sliced
Up to 1/2 cup vegetable broth
1 medium onion, diced
1 28-ounce can crushed plum tomatoes
1 8-ounce package of tempeh, crumbled
2 T fresh basil, or 2 tsp dried
1 T dried parsley
1 tsp dried oregano
Salt and fresh ground pepper, to taste
1/2 to 1 8-ounce container vegan cream cheese [I recommend Galaxy Cream Cheese. Get a coupon here]

Serves 4 – enough for about 1 pound of pasta. Freezes well.

Heat oil over medium in a large, non-stick sauté pan. Add garlic and onion, and sauté until soft, about 7 minutes, adding broth by the tablespoon if mixture begins to dry out. Add everything except the cream cheese, and bring to a boil.

Lower to a simmer and cook, partially covered, until almost all of the liquid is absorbed, about an hour. The most important aspect of this recipe is to allow the sauce to cook long and slow, so all the flavors can jive. This said, keep a lazy eye on it as it cooks, and add vegetable stock if/as needed.

Adjust seasonings. Remove from heat and stir in the cream cheese [Start with less! You can always add more.] Serve!

magic mushroom recipes and other exciting news

noreply@blogger.com (urban vegan) — Fri, 04 May 2012 22:10:00 +0000

Porcini-Chantarelle Crusted Tofu: Hearty enough to satisfy omnivores. Fancy enough to appease hipster foodies.

Mushroom Recipes in The Latest Vegan Culinary Experience
Who doesn't love mushrooms? Two of my favorite mushroom recipes – Porcini-Chantarelle Crusted Tofu and Shiitake on a Shingle (from my first cookbook) appear in this issue of the Vegan Culinary Experience, brought to you FREE thanks to Chef Jason Wyrick.

You'll also find scrumptious 'shroom recipes, tips and fun facts from a bevy of other popular, plant-based personae including the fabulous Jason Wyrick, Bryanna Clark Grogan, Robin Robertson and Jill Nussinow.

Read my review of Vedge in this Month's VegNews
On newsstands now. Spoiler alert: I loved it! So if you're in Philly, run, don't walk, directly to Vedge. [Better make a reservation first. It's wildly popular; in fact 90%+ of Vedge's customers are not even vegetarian!]

Sign up for my Food Writing Class at NYC's Natural Gourmet Institute
Sunday, July 15, 2:00 pm - 5:00 pm
Food writing is big business. Whether you want to pen a cookbook, perk up your blog, or refresh your restaurant’s menu, this class will help you spice up your culinary descriptions and compost tired writing habits. Through discussion and in-class exercises, l'll guide you through the basic tenets of impactful food writing in a variety of genres – from essays, articles and reviews to cookbooks and memoirs. I’ll also offer tips on finding your voice, writing book proposals and query letters, and how and where to market your work. Bring a notebook, pen and an appetite for writing.

lower-fat vegan raspberry bars and variations

noreply@blogger.com (urban vegan) — Sun, 29 Apr 2012 15:37:00 +0000

Easy fruit bars: perfect with tea or topped with vanilla soy ice cream

What's not to love about fruit bars? They're carb-y enough to comfort, fruity enough to qualify as at least semi-healthy, sugary enough to feed your sweet tooth, and best of all, they're a snap to throw together for brunch on Sunday morning or for dessert after a long day at the office. In fact, they're so easy to make that you can probably put your kids to work for most of this recipe.

In my new quest to have my cake and eat it too, I "healthified" the traditional sugar-, fat- and white flour- laden fruit bar recipe by replacing much of the required oil with applesauce and cutting back some of the sugar. The result? Each serving contains only 133 calories and 3 grams of fat, plus a respectable amount of vitamin C, iron and fiber. As is the case with many of my recipes, this one is modular so please tailor it to fit your own tastes, dietary preferences and seasonality [See ideas for variations below]. Recipes should be springboards to creativity – not rules to be followed blindly. You can replace the raspberries with virtually any fruit, for example, and use any kind of flour you have on hand; I actually used sorghum flour, so you can even make these gluten-free. Let me know what you come up with!

Lower-Fat Vegan Raspberry Bars [Gluten-free possible]

1 cup quick-cooking oats
1 cup flour
2/3 cup white or brown sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 cup unsweetened applesauce
1.5 T canola oil
2 cups fresh or frozen organic raspberries

Makes 9 bars

Preheat oven to 350 degrees. Line an 8 x 8 or 9 x 9 inch pan with foil and spray lightly with cooking oil.

In a large bowl, mix oats, flour, sugar, salt, spices, applesauce and oil under well combined. Set aside 1/2 cup and press the rest into your prepared pan.

Sprinkle the raspberries over your crust, then top with the remaining crust-crumble. If you have a sweet tooth, you might want to sprinkle the tops with extra sugar. Bake for 20-30 minutes or until crust is firm. Cool for 10 minutes then cut into bars.

Variations [substitutes for 2 cups of raspberries]

2 cups fresh or frozen mixed berries [eg, raspberries, blueberries, strawberries, blackberries]
1 cup applesauce and 1 apple, chopped, with extra cinnamon
1 cup chopped pineapple and 1 cup chopped mango
1 cup of your favorite jam or fruit spread [Cut back sugar in recipe to 1/2 cup or less]
1 cup chocolate-hazlenut spread
1 cup apricots
2 cups chopped pears, substitute 1.5 tsp ground ginger for the called-for ginger and cinnamon

a glass act :: easy breakfast verrines

noreply@blogger.com (urban vegan) — Sun, 22 Apr 2012 16:28:00 +0000

Visionary breakfast. "Verrine" means "glass" in French. Use shot glasses, candle cups or other small glass vessels.

They say you eat with your eyes first, and verrines are the perfect way to feed your vision. A verrine is simply a petite parfait, designed to showcase colorful, contrasting flavors and textures. They can be sweet or savory, but they always center on small tastes of food, artfully arranged in glass vessels. It's like making a culinary stained-glass window.

Clockwise from L: blueberry soy yogurt with pineapple and papaya; blueberry and vanilla soy yogurt with raspberries and oatmeal; vanilla soy yogurt with pineapple, raspberries and cinnamon

I first ran across verrines in 2010 when I spoke at Paris Vegan Day. They were the big culinary trend in France then, and all the kitchenware stores were selling fancy verrine glass and dish sets. The craze is just starting to catch on here in the US, as evidenced by the verrine sets cropping up for sale in stores like Pier One. [Call me cynical, but with our all-American love of supersize portions, I can't foresee this trend taking hold here.] You don't actually have to purchase special verrine vessels; just look around your house for petite glassware. I simply used shot glasses and small candle glasses that I'd bought awhile back for 50 cents each.

Breakfast verrines are easy and fun to make. Just layer soy, almond or coconut yogurt with fresh fruit [finely diced], jam, granola, oats, etc. Aim for contrasting colors. Eat with a demitasse spoon and savor slowly.

enlightened imam bayildi

noreply@blogger.com (urban vegan) — Sun, 15 Apr 2012 14:10:00 +0000

Eggplants stuffed with tomatoes, onion and garlic: classic Mediterranean

Imam Bayildi is an inherently vegan Turkish dish, made with eggplant, onions, garlic, tomatoes and oil. Lots of oil. [The verb "doused" comes to mind.] In fact, "imam baylidi," loosely translated, means "the imam fainted"– probably owing to the extravagant amounts of oil used in most recipes.

I love these classic Mediterranean flavors, but I'm trying to cut back the amounts of oil I use in cooking. So I give you Enlightened Imam Bayildi. I hope you find eating it a religious experience. It's good as is, served room temperature or warmed. I like it with chickpeas, served with a bit of brown basmati rice.

This dish weighs in at just 127 calories and 2 grams of fat per eggplant, plus it gives you healthy doses of vitamin A, vitamin C and iron [See nutrition info below the recipe]. This recipe relies on water sautéing – sautéing the veggies in broth or a bit of wine rather than oil, a technique you'll want to master if you're trying to cut fat from your diet.

Enlightened Imam Bayildi

4-5 small eggplants
3 tomatoes
1 medium onion
6 garlic clove
1 tsp olive oil
1/2 cup vegetable broth for water sautéing [I recommend Better than Bouillon No Chicken Base]*
1 T dried parsley, or 3 T fresh, chopped parsley
1/2 tsp dried oregano, or 1.5 T fresh, chopped oregano
Pinch of cinnamon [Literally, a pinch with your fingers – less than 1/2 tsp]
2 T whole grain breadcrumbs or panko
Salt and pepper, to taste

* Substitute some or all dry white wine here, if you want to get all "haute cuisine."

Serves 4

Preheat oven to 400 degrees. Prick each eggplant all over with a fork, and individually wrap in foil. [Leave the stems on.] Place on a cookie sheet and roast until soft, about an hour.

While eggplant is roasting, mince the tomatoes, onion, and garlic in the food processor. Place in a strainer and drain off excess liquid.

Heat oil in a sauté pan over medium. Saute veggie mixture until soft, adding about 2T of broth at a time, as needed, about 20-25 minutes, stirring occasionally. When water sautéing, it's very important to taste as you cook. The garlic will lose its "bite" if you cook it long enough. About halfway through, add the herbs.

When mixture is soft, add breadcrumbs and adjust seasonings.

Remove eggplants from oven. Carefully open the foil and allow to cool enough to handle. Carefully cut a slit in each eggplant from stem to bottom and let the steam escape. Sprinkle innards with a bit of salt and pepper.

When cool enough to handle, stuff each eggplant with the veggie mixture. Serve warm or at room temperature.

roasted double-nut soup and contest winner

noreply@blogger.com (urban vegan) — Sat, 07 Apr 2012 20:40:00 +0000

Flavor packed soup: 2 grams of fat, 115 calories and only 10 minutes of hands-on time.

Last fall, I received a gorgeous butternut squash as part of my CSA share. Thanks to its long shelf life, inherent beauty – and my lack of ambition – it's been adorning the basket on my island for the past 6+ months. The squash caught my guilty eye this morning as I settled in to peruse the New York Times while sipping my soy cappuccino. It had been sitting there long enough, I decided today was The Day. The slight chill in the air inspired me to transform the patient little squash into a pot of creamy and comforting soup. So I roasted it, along with a few onions and some unpeeled garlic cloves. The oniony, slightly heady aroma made my apartment smell like a nana's kitchen, and I immediately felt virtuous and industrious.

Just cut, roast and boil.

The roasted veggies infuse this soup with a flavor that tastes like you've been slaving in the kitchen all day. But it only takes roughly 10 minutes of hands-on time. Why Double-Nut? The name comes from the butternut squash and the addition of almond milk, which helps impart this soup with an earthy yet sweet richness. I recommend Soy Delicious' new almond milk, which besides being flavorful, has added protein.

Roasting garlic calms its bite, so this soup is infused with a mellow and almost creamy garlic flavor. I roast the garlic gloves whole, in their "paper"; I just peel them after they've cooled.

Despite its creaminess, this decadent soup contains no added fat and weighs in at only 2 grams of fat and 115 calories per serving. Plus it's loaded with vitamins and minerals.

I know it's odd to post such an autumnal recipe in the spring. But remember: you can make this soup seasonal by subbing carrots for the squash. You can also sub other varieties of squash that you may have sitting on your counter from last fall's harvest.

Before I give you the recipe, please put your hands together for the winner of the Galaxy Vegan Cream Cheese Sample: Erin32mC! Congrats! Please email me with your mailing address.

Roasted Double-Nut Soup

1 medium butternut squash [or two cups cubed squash]
2 medium onions, peeled and halved
6 garlic cloves
2 cups vegetable broth
2 cups plain almond milk
1 tsp salt [more or less to taste, I used smoked sea salt]
1 bay leaf

Serves 4

Preheat oven to 400 degrees. Line a roasting pan with foil and spray it with cooking spray. Cut the squash in half lengthwise and place in the pan, orange-side up, along with the onions and garlic [Leave the paper on]. Sprinkle with a bit of salt and pepper. Cover with more foil. Roast for 1 hour or until squash is soft.

Allow to cool. Spoon out the squash meat [discard seeds and string--or save seeds and toast them]. Place squash in a large soup pot. Squeeze out garlic innards and add to the pot, along with the remaining ingredients. Bring to a boil, then cover and lower to a simmer.

Cook for about 30 minutes or until all the flavors are blended. Carefully puree in a blender or with an immersion blender.

easy shirataki pasta recipe and vegan cream cheese giveaway contest

noreply@blogger.com (urban vegan) — Sun, 01 Apr 2012 21:51:00 +0000

Holy shirataki noodles, Batman.

I live near Chinatown and often spy several varieties of shirataki noodles, made from yams and often flavored with lime or seaweed, dotting the refrigerated shelves in the Asian grocery stores. But lately, a "Westernized" version has been popping up at Whole Foods. It's made from tofu and therefore, tastes blander and therefore, more familiar to American palates. An entire bag contains – get this – only 40 calories and 6 grams of carbs, while providing 20% of your daily calcium allotment. At $2 a pop, though, they seemed like a splurge. And I wasn't sure of what to do with them.

20 calories per serving. 40 for the whole bag!

Then nice folks at Galaxy Foods sent me some samples of their fabulous new vegan cream cheeses. Unlike other versions, these little tubs of yumminess are ultra-creamy and most importantly, lack the "plasticine" taste of other vegan cream cheeses on the market. I happily slathered them on my morning bagels. And their garlic and chive cream cheese provided me with the inspiration I needed to dive into shirataki noodles.

Galaxy is giving away a yummy sample of their new cream cheeses. If you'd like to enter to win, please leave a comment here. Be you have some sort of contact info. [US residents only, please].

And now for the recipe. I am continually experimenting in the kitchen, but I have to say that this is one of my new favorites, because it provides a lot of flavor for very little effort. Plus, it's fairly low in fat, thanks to water-sauteeing. I've made this recipe twice in the last week, once with cremini and and once with shiitake mushrooms – both with good results.

If you're new to shirataki noodles, please don't expect them to taste like white flour pasta. Respect their uniqueness and taste them as you would taste any new food, with an open mind. Personally, I love their slightly al dente texture and will be adding them to my weekly repertoire! [If you like them, they are actually cheaper on Amazon, which is how I am now buying them.]

Shirataki Noodles with Creamy Mushroom Sauce

1 8 oz bag shirataki noodles[fettucine cut], rinsed very well
3 large garlic cloves, minced
8 oz. mushrooms, sliced very thinly [any kind: cremini, portobello, shiitake, oyster]
1/2-1 cup vegetable broth, or more [I recommend Better Than Bouillon, No Chicken Base]
2 T Galaxy Garlic and Chive Cream Cheese
Salt and fresh-ground pepper, to taste

Serves 1 [Noodle bag says it contain 2 servings, but c'mon! Little old me ate the whole thing in one sitting]

Heat a large sauté pan over medium. Add half of the broth and "water sauté" garlic, adding more broth or water as needed until "bite" of garlic abates, about 10-15 minutes. [Take your time here and make sure to cook it until it mellows. If the garlic is not cooked enough, it will be too overpowering.]

Add mushrooms, and cook until soft, adding more broth or water until soft, about 10 more minutes. You can also add a splash of white wine here.

Cook noodles according to the package directions and drain well.

Add cooked noodles to the pan, along with cream cheese. Gently toss with a fork until the cream cheese melts. Season to taste and serve.

build-a-salad workshop and mango mustard dressing recipe

noreply@blogger.com (urban vegan) — Sun, 25 Mar 2012 15:07:00 +0000

Salad: a vegan cliche, but I just can't get enough

I know it's cliché, but the fact is, I eat a lot of salads. I just can't understand how anyone couldn't love a fresh bowl of greens, punctuated by an ever-changing kaleidoscope of add-ins like chickpeas, sweet roasted red peppers, sweet onions, mushrooms, artichoke hearts, or grilled eggplant. I eat a huge, and I mean HUGE bowl of salad for dinner at least 3-4 night a week. My personal salad bowl is actually the size that most Americans use to make salad for a family of four [see photo above, that's my bowl].

Like most things culinary, a salad is only as good as its base and ingredients. Anemic greens and tasteless bottled dressings can turn a potentially wondrous meal into an object of disdain for kids and adults alike. Chances are, if you don't like your salad, perhaps you never tasted one properly prepared.

Greens
Lately, my greens of choice are organic baby lettuce, arugula, frisée and mache, a tender, melt-in-your mouth lettuce I fell in love with in France. I think they have the most assertive flavors. Once in a while I'll toss in some mesclun, red or green leaf lettuce or romaine, for variety. And I'll admit to a guilty pleasure: iceberg lettuce. It may not pack the same nutritional punch as its darker green cousins, but I adore its creamy, nostalgic flavor. [Hey, there are worse guilty pleasures, right?]

Add--Ins

A bowl of greens and the usual suspects – cucumber, shredded carrots and tomatoes –can get ho-hum after a few repeats. Why not accessorize your salad with colorful, healthful add-ons that elevate it from a side dish to an entree? Some foodstuffs I frequently add to salads include:

Beans [eg, chick peas, edamame, black beans]
Grilled veggies [eg, eggplant or zucchini]
Thinly sliced onions [transforms a salad!]
Citrus [eg, clementines, orange or grapefruit sections]
Nuts or seeds, dry or toasted
Raisins; dried cranberries, apricots, or cherries
Fruit [eg, strawberries, grapes, blueberries, pears, apples, raspberries, pomegranate seeds]
Cooked or steamed veggies – a great use for leftovers [eg, mushrooms, asparagus. broccoli]
Ground flax seed – for omega 3s and nice nutty flavor
Baked or cooked tofu; cooked tempeh

Dressings
Homemade dressings are simply the best. Hands down, they are tastier, not to mention cheaper, than most bottled dressings. Changing your dressings often helps keeps salads interesting.

Since I've been super busy lately, though, I have been leaning on store-bought dressings. I will say you have to kiss a lot of frogs to find the proverbial prince. My observation is that all store-bought, low-fat dressings, frankly, suck. Buying the full-fat version and watering it down just a bit works better for me. Two store-bought dressings I really like [watered down a tad--they are too rich as is] are Genji Ginger-Miso and Whole Foods Ginger Sesame.

I used to routinely dress my salads with olive-oil based vinaigrettes, but my palate is a bit bored with this routine. Plus, I'm moving toward more healthful dressings with less oil. This said, finding champagne mangos on sale this week inspired this Mango-Mustard Dressing recipe. It's sweet and tart – reminiscent of honey-mustard dressing, with the added benefit of natural sweetness, vitamins, minerals and phytochemicals, courtesy of Señorita Mango.

Mango-Mustard Salad Dressing [Low Fat]

1 cup fresh, ripe mango chunks
1 1/2 tsp tahini
2 T best-quality Dijon mustard [more or less, depending on your taste and the sweetness of the mangos]
2 T relish
About 2 T water
Salt, to taste [I used about 1 tsp]

Makes a healthy cup

Whiz everything in the food processor or blender until very smooth.

my first vegan birthday card

noreply@blogger.com (urban vegan) — Sun, 18 Mar 2012 13:50:00 +0000

What a year of firsts. A few days ago, F-Stop gave me my first vegan birthday cake. And now Violet has given me my first vegan birthday card [Cartoon by Mike Cappozola]. The times they are a-changing...

my big, fat vegan birthday and contest winner

noreply@blogger.com (urban vegan) — Fri, 16 Mar 2012 01:07:00 +0000

My very first vegan birthday cake

Yesterday was my birthday. Yes, I'm 29 again, in case you're wondering – but I feel 25. Really.

Birthdays are no time to practice moderation. F-Stop took me out to dinner. We partied like rock stars, ate until we had no room left, and drank [too many] blood orange margaritas, among other libations. He also surprised me with a hauntingly arresting framed photograph that he made when we were in the Southwest last year. I have always loved this image – the lonesomeness and starkness of the old motel contrasted against that other-worldly iridescent sky. The creepy sense of this place being frozen in time and the voyeuristic feeling you get when you look at it. [Check out more of F-Stop's apocalyptic photos, which center on environmental issues and the mythologies of the Southwest, here.]

The Glendale Motel, Glendale Nevada

But the biggest surprise for me was the birthday cake F-Stop gave me. Not only was it the first time in my adult life that anyone had given me a birthday cake, other than at office birthday parties. But it was also the first time that anyone has given me a vegan cake, birthday or otherwise. I may be old. But I sure am lucky!

And so is the winner of the Good Karma Flax Milk contest: Bobbie from the Vegan Crew. Congrats, Bobbie, email me with your address.

tomatoes stuffed with israeli couscous pilaf

noreply@blogger.com (urban vegan) — Sat, 10 Mar 2012 15:56:00 +0000

Kumatoes are known for their dark flesh and big flavor. Stuffed with couscous? Even better.

During winter here in the Northeast, it's impossible to find a good tomato--which is normal if you're eating seasonal produce. But sadly, these days, uncovering a tomato that does not taste like pulp in any season is a rarity. When I was a kid, I snacked on tomatoes, just as I munched on apples and pears. Those farm-grown tomatoes were perfection: sweet, juicy with a slight acidic kick. They remain the standard against which I measure the flavor of all tomatoes.

I usually purchase local produce out of principle. But last week, a carton of imported, dark-fleshed kumatoes beckoned to me from the grocery aisle. They look like tomatoes with a suntan. I had never tried them, so I answered the produce sirens' call. Instead of the usual wallpaper paste flavor and texture of packaged tomatoes, one sweet bite rocket-blasted me back to my childhood tomatoes. Yes, they came all the way from Mexico, but the kumatoes tasted so delicious that honestly, I'd buy them again. [What can I say? I'm human.]

I probably could have eaten the entire carton unadorned in just one sitting. But the deep, burnished red fruits were so pretty that they begged to be transformed into something special. So I decided to stuff these little beauties with an Israeli couscous pilaf, flavored with typical Mediterranean seasonings – just the dose of sunshine this chilly Philly girl needed.

Serve the couscous pilaf as a side, or stuff any vegetable you like with it.

You can also serve the Israeli Couscous Pilaf as a side, or use it to stuff other veggies: think broiled mushroom caps, peppers, cucumbers, baby zucchini, etc. Recipes should be a springboard to your own creativity--not a rule to be followed blindly.

Please don't forget to enter the contest to win a carton of yummy, creamy flax milk. I'll announce the winner soon.

Tomatoes Stuffed with Israeli Couscous Pilaf

1/2 cup Israeli couscous, dry
4 cups of vegetable broth
4 tomatoes [Try kumatoes, if you can]
3 kale leaves, very finely chopped
1 tsp flax or olive oil
1 tsp agave nectar or maple syrup
Juice of 1/2 lemon
2 garlic cloves, crushed
2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper, to taste
3 T slivered, toasted almonds [Optional]

Serves 4 as a side

Cook couscous in vegetable broth al dente according to package directions. [Save vegetable broth when draining and reserve for soup or another use.]

Slice tops from tomatoes. Carefully scoop out middles, leaving about 1/4-inch tomato "wall" and turn upside-down to drain. Dice middles and tops, and set aside. Don't worry about the seeds.

Mix remaining ingredients, except almonds, in a casserole dish. Toss gently with the drained couscous and let sit for an hour or so in the refrigerator so the flavors can meld and infuse and "cook" the raw kale.

With a teaspoon, stuff each tomato with the couscous. Top with slivered almonds, if desired.

just the flax, ma'am :: contest!

noreply@blogger.com (urban vegan) — Thu, 01 Mar 2012 03:02:00 +0000

Win a coupon for a free carton of Good Karma Flax Milk

Omega-3s. They're the big nutritional buzzword, and everyone knows we don't get enough in the right proportion to omega-6s. There are actually three different types of Omega 3s: DHA, EPA and ALA and it's best to consume all 3 in balance. [Registered dietician diva Ginny Messina does a great job of explaining it all here.] All I know is I spend a lot of time grinding flaxseeds, making chia pudding and sprinkling walnuts in my salads. All this omega-3-scheming gets old real fast. For me, it's as if I have to squeeze yet another chore into my already-frenetic day.

Good news! There's a tasty, tasty non-dairy milk on the market: Good Karma flax milks – all vegan and gluten-free. Each serving contains a whopping 1200 mg of balanced omega 3s, plus added calcium and vitamins B12 and D.

The good folks at Good Karma sent me three cartons to sample: original, unsweetened and vanilla. The carton promises "Creamy and delicious." This tagline is, by no means, hyperbole– and I'm not one to throw away a compliment. The milks all tasted smooth and rich – even the unsweetened, which – get this – weighs in at just 25 calories/2.5 grams of fat per cup, making this the perfect beverage for folks who are watching their weight and/or fat intake. But even original only contains 50 calories/2.5 grams per cup [Note: web site says 60 calories, but carton says 50. I'd prefer to believe the carton].

I tried these milks over cereals, in baked goods, in soups and in smoothies. They are my new favorite things, and they'll definitely be making a regular appearance in my shopping cart. Of the three, I was most partial to the vanilla. Most vanilla non-dairy milks taste too perfumey for my taste–like they are trying too hard, so I usually avoid them. But this vanilla is understated and subtle. The Good Karma web site says they also market a coffee creamer, which I am anxious to try.

That said, my only critique is that these milks did not work well in my morning cappucino. They seemed to lose their creaminess when heated – I'm not exactly sure why [in the cappucino only; I made a carrot cream soup with unsweetened as a base and it worked out fine]. But their good qualities more than make up for it.

Want to try Good Karma flax milks? Leave a comment and make sure there's a way I can contact you. [US residents only, please] You'll get a coupon for a free carton. I'll announce the winner in a few days. Good luck!

smart blondes

noreply@blogger.com (urban vegan) — Fri, 24 Feb 2012 01:39:00 +0000

Naturally blonde.

"So, this blonde walks into a juice bar..."

I've been a towhead all my life. So I've heard, endured – and gleefully shared – more than my share of dumb blonde jokes. [Not to mention Polish jokes. Oh, and let's not forget the ever-popular vegan jokes.]

But seriously, folks. These formidable little blondies are no laughing matter. They're smart. Real smart.

Why? First, they're plant-based – no animal products, no cholesterol, no cruelty. Second, they contain only simple, pronounceable ingredients you're more likely to find in your pantry than in a science lab. Third, they're slightly lower in fat than most blondies. Okay. Counting in at 7 grams per bar, they won't pass muster with strict nutritarians [whom I admire]. But compared to the full-fat, cholesterol-laden alternative, they are positively angelic. For me, they strike a happy balance between prudence and decadence.

I'm dedicating this recipe to some smart blonde vegan cookies--who are probably too smart to ever eat blondies: Kris Carr of CrazySexyLife, Susan of FatFreeVegan, Amber of Almost Vegan, and JL of JL Goes Vegan,

Happy baking, kids.

Smart Blondies

Wet:

4 oz applesauce
4 T canola oil
1/4 cup non-dairy milk
1 1/2 tsp vanilla

Dry:

1/2 cup sugar
1 1/4 cup whole-grain flour [I recommend part spelt flour, part whole-wheat pastry flour
2 T soy flour
1 T baking powder
1/2 tsp salt
1 cup dark chocolate chips

Makes 9 blondies

Preheat oven to 350 degrees. Grease a 9" x 9" pan.

Mix wet ingredients in a medium bowl.

Mix dry ingredients in a large bowl. Add wet ingredients to dry and stir until just combined.

Bake for 25-25 minutes or until a cake tester comes out clean. Cool for 10 minutes before cutting.

black bean hummus

noreply@blogger.com (urban vegan) — Fri, 17 Feb 2012 00:27:00 +0000

Black bean hummus may not look pretty – but you can't judge a dip by its color.

Chickpea-based hummus is a vegetarian classic – nutritious, easy to make and frugal. It's substantial on its own and is prone to infinitesimal variations – garlic, horseradish, edamame, red pepper, sun-dried tomato, to name just a few. That's part of its enduring charm. Still, every once in awhile, I hear the wanton call of different legumes begging to be made into hummus. Last night, a bag of precooked black beans beckoned to me from their temporary Ziploc hacienda in the freezer. And so, another easy hummus recipe was born – much cheaper than the Black Bean Hummus sold at Whole Foods, and much tastier, if I do say so myself.

This Black Bean Hummus reminds me of refried beans, but without the fuss, frying – or refrying. You simply whiz everything together in the food processor and out comes a fiesta of fiber-filled flavor. The cumin infuses the bean mash with an earthy gravitas, balanced by a kick of heat from the garlic and jalapeño pepper and a tempering coolness from fresh cilantro. I used smoked salt to season this hummus, and I highly recommend it here: the hint of smoke is such an elegant undertone. Lately, I'm loving this hummus slathered on Wasa Crispbreads. It also makes a great burrito filling or a dip for crudities, especially Mexi-centric veggies like jicama and tomato. You can even try some on thinly sliced polenta rounds, topped with a little salsa verde and avocado. Oh, and did I mention that it's low-fat?

Black Bean Hummus

2 cups cooked black beans [Rinse, if using canned]
3 garlic cloves, slices
1 T Vegenaise or Light Vegenaise
2 T tahini
1/2 jalapeño pepper, seeded and sliced
2 tsp cumin
1/2 cup cilantro, packed
Up to about 1/2 cup water [Use cooking water from the beans, if you have it]
Salt, to taste, preferably smoked salt

Makes a healthy 2 cups

Whiz everything but the water and salt in the food processor. Add water, about 2 T at a time, until hummus reaches your desired consistency. Season with salt and serve.

vegan valentine's day recipe ideas

noreply@blogger.com (urban vegan) — Sat, 11 Feb 2012 19:16:00 +0000

Shower the people you love with sugar (at least on Valentine's Day)

Anyone can hand off a store-bought box of chocolates as a Valentine gift. But nothing says “I love you” better than a batch of these adorably addictive heart-shaped cookies from my new cookbook, Celebrate Vegan. The slight pucker of the lemon zest and raspberry jam reminds me of the fact that, although love is certainly sweet, you need a little contrast to liven things up. You’ll need Linzer cookie cutters for this recipe.

Here are links to some other vegan Valentine's Day treats recipe ideas:

Chocolate-dipped love

Chocolate-Dipped Things (Scroll down on page for recipe. Also includes yummy savory recipes by Nava Atlas and Robin Robertson)
Vegan Apple Galette
Raw Cookies (Use heart-shaped cutters!)
Little Lemon Tarts
Blood Orange Cupcakes with Dark-Chocolate Ganache

Heart-Felt Linzer Cookies

2 cups Earth Balance, softened
1 cup sugar
1 T lemon zest
2 cups unbleached white flour
2 tsp vanilla
2 T soy flour
3/4 cup ground almonds
1 tsp ground cinnamon
¼ tsp nutmeg
Pinch cloves
1 cup raspberry jam
About ½ cup confectioners’ sugar, for dusting

Makes about 3 dozen, depending on the size of your cookie cutters.

1. Preheat oven to 350 degrees F. Spray cookie sheet with cooking spray or line with silpat mats.
2. In a medium bowl, cream together the Earth Balance and sugar. Beat in zest.
3. In a medium bowl, sift together the flour, almonds, and spices. Stir the dry ingredients into the creamed mixture, about ½ cup at a time. When dough becomes too stiff for mixer to handle, begin kneading together with your hands.
4. Lightly flour a large sheet of wax paper. Roll dough our to 1/8 inch thick Cut into heart tops and heart bottoms, using your Linzer cookie cutter
5. Bake 9-12 minutes or golden. Cool on wire rack.
6. Dust heart tops with confectioners’ sugar.
7. Spread heart bottoms with jam, and top with heart tops. (I know this sounds abstract, but follow the directions to the letter and it will all make sense!)

and the winner is....

noreply@blogger.com (urban vegan) — Thu, 02 Feb 2012 13:42:00 +0000

What a life. From gutter kitties to feline odalisques...

Pablo would like to announce the winner of the $20 gift certificate to Allison's Gourmet. [Buttons, as you can see, refuses to be woken from her beauty rest for such foolishness]. The lucky chocoholic is.....[drumroll!]....ANNE! Congratulations. Please email me with your mailing address, and I will forward to Allison.

Check back soon, dear readers– more contests, recipes – and gratuitously cute cat shots – are in the works.

lower-fat cranberry cornbread squares

noreply@blogger.com (urban vegan) — Mon, 30 Jan 2012 17:06:00 +0000

Cranberry-Cornbread squares, fresh out of the oven.

Cornmeal-based baked goods are unfairly typecast. Cornbread tends to be savory or semi-savory while breakfast corn muffins usually lean on the sweet side. For this recipe, thinking "outside the savory box" required baking these tasty, sweet cornbread squares inside a box, 8" x 8" pan, to be exact. The slightly sour cranberries and orange juice and zest balance out the inherent sweetness of the cornmeal. Plus, I love how the ruby-red polka dots punctuate the sunshine yellow cake.

These Cranberry-Cornbread Squares are not exactly low fat – each square has about 4 grams. But compared to, say, store-bought corn muffins or buttery restaurant cornbread, they are practically angelic. These squares are divine for breakfast, slightly warmed with a dab of your favorite jam. They also pair nicely with a cup of afternoon tea.

Before I give you the recipe, please don't forget to enter my contest to win a $20 Gift Certificate to Allison's Gourmet. I'll be announcing the winner soon.

Bet you can't eat just one.

Cranberry-Cornbread Squares

1 cup cornmeal
3/4 cup flour [I used spelt]
1/2 cup sugar
2 T soy flour 1 T baking powder
1/4 tsp salt
3/4 cup non-dairy milk
2 T canola oil
1/4 cup orange juice
1 tsp vanilla
Finely-grated zest of one organic orange
1 cup of fresh or frozen cranberries

Serves 9

Preheat oven to 400 degrees and oil a non-stick 8" x 8" or 9" x 9" pan.

Mix dry ingredients [first five] in a large bowl. Mix wet ingredients in a medium bowl.

Stir the wet ingredients [next four] into the dry until just combined. Do not overmix. Finally, gently stir in the zest and the cranberries. Pour batter into prepared pan. Bake for 15-20 minutes or until a tester inserted in center of the cake comes out clean. Cool for 15 minutes before slicing.

win a $20 gift certificate for allison's gourmet

noreply@blogger.com (urban vegan) — Thu, 26 Jan 2012 20:10:00 +0000

Some of the hedonistic confections that Allison makes by hand: dark peppermint bark, peppermint creme patties, truffles and artisanal caramels.

Last year at the Vida Vegan Conference, I met and hung out with Allison Rivers Samson, self-proclaimed "Maven of Mmmmm" and owner of the uber-popular Allison's Gourmet. Believe it or not, she is actually sweeter than the confections she purveys.

Speaking of her confections, I was a very lucky girl over the recent holidays. First, VegNews sent me and all contributing writers a box of Allison's brownies: rich, decadent with a faint orange scent. Allison also kindly sent me a holiday sampling of her sophisticated treats, sumptuously packaged in her signature chocolate brown box tied with lavender ribbon. Of course, I greedily gobbled them all up in record time. I especially enjoyed the Peppermint Creme Patties – they made me fall in love with peppermint again – and the Artisanal Vegan Caramels.

Allison's Gourmet has been in business since 1997. Her products not only taste good; buying them also make you feel good, because Allison uses only organic, fair-trade, vegan and minimally processed ingredients, and relies on post-consumer recycled paper and packaging whenever possible.

At the Vida Vegan Conference, left to right, me, Terry Hope Romero, Julie Hasson, Maven of Mmmm, Allison Rivers Samson of Allison's Gourmet.

Want to win a $20 gift certificate for Allison's Gourmet? All you have to do is visit Allison's Gourmet, take a look-see, and leave a comment here with the decadent treat that you like most [Disclaimer: I cannot be held responsible if you drool all over your keyboard or mobile]. You need to live in the US to be eligible. Please be sure to leave contact info. Good luck, chocoholics! I'll be announcing the winner in the next few days.

pumpkin-pie smoothie

noreply@blogger.com (urban vegan) — Fri, 20 Jan 2012 13:25:00 +0000

Pumpkin Pie Smoothie: Dessert in a glass

Smoothie Basics
The weather's growing colder, and I know it's more seasonally appropriate to write about warming libations like tea, coffee and cocoa. But the fact is, regardless of the temperature, when my tummy starts to rumble– usually around 10 a.m.– I crave a nice, tall smoothie. Besides their sweet, creamy flavor, I also love the fact that you can toss in all kinds of healthful goodies into smoothies to further boost their nutritional power– like ground flax seeds, green powder, and/or probiotic powder. I also usually add 1/2 scoop of vanilla vegan protein powder to my smoothies; it makes them creamier [read: more decadent!] and provides me with an extra shot of protein. You can also supplement most fruit-based smoothies with about 1 cup of fresh greens, like spinach or lettuce. Believe it or not, you cannot taste them, since the bolder fruit flavors overpower the greens' subtle sweetness [Really. Truly!].

When you think of smoothies, the usual suspects come to mind: strawberry, banana-peanut butter, chocolate, blueberry, etc. Yesterday, I spied 1/2 cup of leftover pumpkin puree in my 'fridge and decided to do a deconstructed pumpkin pie, smoothie, sans crust. [Want the crust effect? Toss in a few vegan graham crackers.] Besides being seasonal, this smoothie is seriously addictive and now holds a permanent spot in my daily smoothie rotation.

Pumpkin-Pie Smoothie

1/2 cup unsweetened pumpkin puree
1/2 frozen ripe banana, chopped
6 oz non-dairy milk [I used a small carton of So Delicious Vanilla Coconut Milk. You can also use plain or vanilla non-dairy yogurt]
Sprinkle of ground flax seeds [Optional, but great way to add omega 3s]
1/2 tsp cinnamon
Healthy pinch of nutmeg
1/4 tsp vanilla
1/2 scoop of your favorite vegan vanilla protein powder [to add creaminess and protein]
Your favorite sweetener [eg, stevia, sugar, maple syrup, agave nectar] to taste
Optional additions: Ground flax seeds, green powder, probiotic powder, etc

Serves 1

Whiz everything in a blender until smooth.

80-20 rule and easy black bean salad recipe

noreply@blogger.com (urban vegan) — Mon, 16 Jan 2012 17:14:00 +0000

Beans, beans, they're good for your heart – and your wallet

The 80-20 Ratio
In terms of maintaing a healthy diet – and in maintaining equilibrium in most things in life – I'm all about the 80-20 ratio. Generally speaking, I aim for 80% healthy foods and 20% hedonistic. Some weeks are better than others. Sometimes without even trying, I can nosh 99.99% healthily for weeks on end. Other times, when I answer the call of the wild vegan cupcake with reckless abandon, the odds swing in the other direction. But on the whole, I would say that 80-20 is how my daily diet levels off.

We Americans are socialized to think in extremes. This said, I am sure a knee-jerk, visceral reaction to the terms "healthy" and "hedonistic" is that they are mutually exclusive. Au contraire, organic pear! Healthy can and should be hedonistic. Plus, what could be more self-indulgent than flooding your body with phytochemicals, vitamin, minerals and fiber, all tied together via a tasty recipe?

Easy Black Bean Salad
Case in point this easy, Southwest-inspired black bean salad. Besides infusing the beans and produce with a decadent creaminess, the avocado also adds 20 nutrients, including cancer-fighting lignans, and pretty specks of celadon. Like most of the recipes I share, this black bean salad is versatile. You can eat it as-is, room temperature, as a side – or use it as burrito filling, tortilla chip dip, Southwestern soup base or green salad topping. It's also flexible in that you can add virtually any flavor-compatible ingredients and spices. You can also omit ingredients without anyone noticing. Plus, as a special added bonus, the spectrum of colors in this rainbow salad positively vibrate, contrasting against the glistening black beans. Serve it on a white plate for extra visual pop.

Bean Counting: Whether you are vegan, vegetarian or a die-hard omnivore, beans are, without question, the ultimate frugal protein. I eat a lot of beans and admittedly lean on canned beans when I am busy. But when I have time, I cook dried beans [which I find meditative] and freeze them in 1-2 cup portions in Ziplock bags. The bean counters tell me this can add up to saving about 34 cents per cup of beans. If you're a big bean eater, that adds up to a lot over the course of a year. Cooking beans with a pressure cooker would only increase the savings. Although I don't own one, for space and simplicity reasons, I am sure this appliance that would quickly pay for itself.

Last night's dinner: Black Bean Salad over baby spinach, clementines and steamed broccoli, livened up with Susan's Hidden Cashew Ranch Dressing [to which I added a fiery glop of harissa]

Easy Black Bean Salad

1 1/2 cups cooked black beans [or 1 can, drained and rinsed]
1 mango, diced
One ripe avocado, diced
1/2 jalapeño pepper, minced [more or less, to taste]
5-6 green onions, sliced, including greens
1 cup of corn [Frozen is fine]
2 tomatoes
1/2 cup fresh cilantro, chopped
Juice of one lime
Salt and pepper, to taste
Optional additions [About 1/2 cup each]: Fresh or roasted green, yellow, orange or red peppers, shredded carrots, diced jicama, diced pineapple.
You can also season with your favorite Southwestern spices and smoked salt, to taste [eg, cumin, chile powder, coriander, turmeric]

Serves 6-8

Toss everything gently in a large bowl. Cover and refrigerate. Allow flavors to marinate for at least two hours before serving, or ideally overnight.

vedge with JL

noreply@blogger.com (urban vegan) — Sat, 14 Jan 2012 14:45:00 +0000

Last Saturday, I met JL of JL Goes Vegan for a girls' night out nosh. She came down to Philly for work and was dying to try Vedge. Of course, she didn't exactly have to wring my arm to join her; I had been to Vedge's press opening in November and was anxious to return for a full-on meal. Unlike most vegetarian restaurants, vegetables take center stage at Vedge [hence its name], with proteins playing a minor, supporting role.

Crispy Cauliflower with Kimchee Crema and Black Vinegar

Uber-chef Rich Landau is known for juxtaposing surprising, often unusual ingredients to create a party on your palate. Forget the Food Network and Bon Appetit: I keep on on new food trends thanks only to Rich. Case in point: Crispy Cauliflower with Kimchee Crema and Black Vinegar. Rich can tease out qualities in vegetables that you never knew existed; this almost didn't taste like cauliflower, but rather something earthier and more decadent and chewier. Who knew this was possible?

Steak-Spice Seared Tofu with Chanterelles, Kabocha, Madeira and Walnut Picada

I do love my protein, so I could not resist ordering the Steak-Spice Seared Tofu with Chanterelles, Kabocha, Madeira and Walnut Picada. Talk about yin and yang. The crispy, masculine tofu crust contrasted nicely with the lighter, sweeter chanterelles and kobacha squash.

Spice-Cured Little Carrots with White Bean Sauerkraut Puree and Rye Toast Points

JL wisely ordered the Spice-Cured Little Carrots with White Bean Sauerkraut Puree and Rye Toast Points. The presentation on the wooden board was so attractive that we didn't want to disturb it – for about 2 seconds. This dish had a distinct Alsatian feel, with the carrots' inherent sweetness playing off the slightly sour bean dip and hearty rye bread. Although it looks small, it was surprisingly filling.

Roasted Maitake with Creamy Celery Root with Seared Turnip, Truffle and Red Wine

Rich was disappointed that JL and I had not ordered one of his favorite dishes, the Roasted Maitake with Creamy Celery Root with Seared Turnip, Truffle and Red Wine, so he kindly brought out a plate gratis. Thank goodness he did: not trying this would have been an egregious error! This plate is a meat-n-potato lover's dream: a meaty Maitake mushroom perched upon a caramelized turnip, surrounded by a lovely, complex red-wine reduction sauce. The celery root puree was a nice alternative to mashed potatoes.

Fresh Hearts of Palm Garbanzo Crepe with Curried Golden Lentils and Green Harissa

As usual, I was craving some carbs, and the Fresh Hearts of Palm Garbanzo Crepe with Curried Golden Lentils and Green Harissa did the job – in a healthy way. This straightforward, fun take on a dosa was quite filling.

Shaved Brussels Sprouts with Smoky Mustard Sauce

We both ordered a side from the Dirt List, Vedge's ever-changing list of sides prepared from local, seasonal produce. JL chose the Shaved Brussels Sprouts with Smoky Mustard Sauce. The shaved preparation combined with the sauce made this pungent winter veggie surprisingly light.

Sunchokes with Harissa Dip

I opted for the Sunchokes with Harissa Dip. Think French Fries and Ketchup, but way more sophisticated and complex.

Grilled Seitan with Black Lentils and Mushrooms, Creamy Horseradish and Kohlrabi

JL and I both adore seitan. She ordered the Grilled Seitan with Black Lentils and Mushrooms, Creamy Horseradish and Kohlrabi. This is the most expensive item on the menu, and it is worth every penny. It was my favorite dish of the bunch--slightly smoky, perfect texture and moisture, hearty--yet not.

Cheesecake with Meyer Lemon Marmalade, Clementine Juice and Blood Orange Suprèmes

Amazingly, after all those courses, we managed to save some room for dessert. I am a huge fan of Kate Jacoby's cheesecakes, so I could not wait to try her Cheesecake with Meyer Lemon Marmalade, Clementine Juice and Blood Orange Suprèmes. It was decadent yet light, complex yet simple. I particularly love the taste of citrus in the winter; it reminds me that spring is coming and that it's sunny and warm somewhere.

Sticky Toffee Pudding with Vanilla-Bourbon Ice Cream

JL went for the Sticky Toffee Pudding with Vanilla-Bourbon Ice Cream. It was as luscious as it looked. Earthy and very British.

JL and me

JL and I lingered over our dinner for several hours, talking, laughing and sharing. Vedge is that kind of place. I love the fact that, with the small plates menu, you can spend a lot or a little, depending on your appetite and your budget. Since poor JL did not have access to a 'fridge, I won the prize and got to take home the rather substantial doggy bag.

easy mix-n-match crumble recipe [lower-fat]

noreply@blogger.com (urban vegan) — Tue, 10 Jan 2012 13:53:00 +0000

In my "clear out my pantry" crumble, I used a combination of bagged organic gala apples, and the remnants of bags of frozen blueberries, raspberries and strawberries.

Crumbles are so easy to throw together; I don't know why I don't make them more often. Besides being a tasty way to work more fruit into your diet, especially during these long winter months, they are also quite forgiving: crumbles taste just as comforting whether you use fresh fruit, frozen, or a combination. They lend themselves beautifully to improvisation, and with the exception of some sugar and Earth Balance, fruit crumbles can be relatively healthy. They are perfect for lazy cooks and the recipe-phobic, as well as novice and anarchistic bakers.

My issue with most crumbles is that the usual grease-laden toppings tend to detract from the pure, fresh flavors of the fruit. I was shocked to note that most crumble recipes call for a 1/2 cup of butter or margarine! In this modular recipe, I reduced the fat to just 2 T of Earth Balance for a 6-serving crumble with great success. You just don't miss it because the fruit takes center stage, with crunchy oats playing a strong supporting role. You may even be able to get away with less fat, especially if you are using nuts. [Of course, you can always add more if you're throwing caution to the wind.]

This modular crumble recipe is really an anti-recipe. You can mix, match, ignore and embellish my instructions to your heart's content, and you will still wind up with a warming, phytonutrient-packed breakfast – or dessert when topped with a scoop of non-dairy ice cream.

Some flavor combination ideas:

Peach-Raspberry
Mango-Pineapple [Use coconut oil for the full tropical experience]
Apple-Pear-Almond
Mixed Berry [strawberry, raspberry. blueberry, blackberry]
Pistachio-Plum

An interesting factoid before we begin. Adding a bit of baking soda when baking with fruit [eg, crumbles, pies, cobblers] neutralizes the acid and allows you to cut back on the amount of sugar. For this reason, I added 1/2 tsp baking soda to my crumble.

Mix-n-Match Crumble
Fruit layer:

3-4 cups fruit, fresh or frozen [eg, peeled apples, pears, peaches, apricots, plums, mangoes; raspberries, cranberries, blueberries, blackberries, strawberries, pineapple]
1 T sugar, white or brown
1 T flour
1 tsp of any combination of the following: cinnamon, ground ginger, nutmeg, cloves, cardamon, pumpkin pie spice, mace
A squirt [about 1 tsp] of any citrus juice
Zest of 1/2 an orange, lime or lemon [optional, but adds a wonderful freshness]
1/2 tsp baking soda
Pinch salt

Crumble topping:

1/4 cup flour [Any kind will do: whole wheat, gluten-free, spelt, white]
1/2 cup rolled oats
3-4 T sugar, brown or white
2 T Earth Balance, cubed or 2 T coconut oil
1/4 cup chopped nuts [optional]

Serves 6

Preheat oven to 375 degrees. Grease a pie pan, or an 8 x 8 or 9 x 9-inch baking pan. Set aside.

Cut larger fruits, like apples or pears, into berry-sized dice. Mix all prepared fruit in a medium bowl with other fruit layer ingredients, and pour into your prepared pan.

In a small bowl, mix all crumble ingredients. Squish in the Earth Balance with your fingers or a pastry cutter, but don't get too obsessed about mixing it all in. Small clumps are fine. Scatter crumble topping above fruit layer.

Bake for 20-25 minutes or until topping is golden. I think crumbles taste best when served warm.

Note: Nutrition information may vary. Above is based on 1 cup blueberries, 1 large gala apple, 1/2 cup raspberries, 1/2 cup strawberries and no nuts, baked in a 9-inch pie pan.

rethink your oatmeal :: 12 fresh ideas

noreply@blogger.com (urban vegan) — Tue, 03 Jan 2012 16:54:00 +0000

Peanut Butter-Pecan Oatmeal with Bananas and Maple Syrup

Happy 2012! Here in Philadelphia, today is the first day this season that truly feels like winter. There's a cold, biting sting in the air, I'm finally cranking up my heat – and I am experiencing a serious oatmeal hankering.

As a rule, I tend to crave oatmeal in January and February. During these chilly months, my steaming morning soy latte just isn't enough to warm me through and through. Enter the humble bowl of oatmeal. In a world overflowing with ubiquitous food blogs, cooking channels and culinary magazines, oatmeal [aka, porridge or mush] is not exactly the sexiest victual in the world. But it is a relatively healthy breakfast staple – warming, filling, inexpensive, and overflowing with fiber and comfort. And it's neutral base lends itself wonderfully to improvisation.

As with most recipes, it's important to start with quality ingredients, and oatmeal is no exception. I'm partial to steel cut oats– I love the nutty chewiness. And I find that Irish quick-cooking oatmeal has a cleaner, more straightforward flavor than some of the American instant oats, which sadly, can taste like and resemble wallpaper paste.

Let's face it, oatmeal can get real boring real fast. Cinnamon, brown sugar, and soy milk can only hold our attention for so long. Here are a dozen ways to liven up your oatmeal. Please feel free to add your own ideas as comments.

1. Peanut Butter-Pecan Oatmeal with Bananas and Maple Syrup [Pictured above]. Put a healthy glop of peanut butter in a bowl. Stir in cooked oatmeal. Top with maple syrup, chopped pecans, sliced bananas, and a sprinkle of cinnamon. This has become my new addiction. Try it with different nut/nut butter combos [eg, walnuts and cashew butter, pistachios and almond butter]
2. Blueberry Supreme: Into cooked oatmeal, stir half a container of blueberry non-dairy yogurt and 1/2 cup fresh or defrosted frozen blueberries. You can substitute any berry/yogurt combination.
3. Pumpkin Pie: While cooking oats, substitute 1/4 cup cooking water with unsweetened pumpkin puree. Add 1/2 tsp pumpkin pie spice per serving. Top with brown sugar or maple syrup.
4. Almond-Pear Crumble: Peel an organic pear and cut into raisin-sized pieces. Cook along with your oats [works best with steel-cut oats]. Top with toasted almonds, a small dab of Earth Balance and some brown sugar or agave nectar.
5. Fruit-Juice Stock: This idea is from my first cookbook. Instead of cooking the oatmeal with water, substitute all or part of your favorite fruit juice: eg, apple juice, cranberry juice, just as you might cook a savory grain in stock. This infuses the oats with an extra zing of flavor and sweetness.
6. Cran-Apple: Toss 2-3 T unsweetened, dried cranberries and a peeled, diced apple into the oats as you cook them. Season with ginger and cinnamon. Add sugar or other sweetener, if desired. If you're really feeling domestic, add some fresh orange of lemon zest, too.
7. Canuck Special: This one's courtesy of F-Stop. Boil some raisins, about 1/4 cup. Puree a peeled apple in the food processor. Add this mixture to your cooked oats, and top with your favorites: eg, nuts, cinnamon, brown sugar, maple syrup.
8. Coconut Chocolate Chip: A fun departure, like eating a deconstructed turtle bar. While cooking the oats, add 2-3 T shredded coconut. Remove from heat. Stir in desired amount of dark chocolate chips and nuts, if you like. You should not need to add any sugar to this one!
9. Cherry-Berry: While cooking oats, add 2-3 T chopped, dried cherries. Season with cinnamon, a pinch of nutmeg and maple syrup or agave nectar.
10. Cardamon Sticky-Toffee: The name is a bit of a stretch--this oatmeal will never taste as decadent as the famous dessert, but it is a luscious breakfast treat. Pit and finely chop about 1/3 cup of Medjool dates and add them to the oatmeal cooking water; they will infuse your oats with a cloying, sticky sweetness [Add a tiny pinch of salt to counter the sugar's intensity]. Top with cardamon powder and, if you have a serious sweet tooth, a bit of golden or Karo syrup or molasses. Hedonists can also add some chocolate chips.
11. Pure Vanilla: Halve a vanilla bean, scrape out the insides and mix into the oatmeal and water, before cooking, along with 1 tsp pure vanilla extract and the vanilla bean shells [You'll remove them before eating--but why not extract every possible bit of flavor from these expensive little pods?]. Season as you like, with cinnamon, nutmeg, brown sugar, bananas, vanilla non-dairy yogurt, maple syrup – the sky's the limit!
12. Jelly Roll: Instead of sweetening oatmeal with the usual suspects, add a teaspoon of your favorite jelly [eg, apricot, raspberry, fig, quince] to the cooked grain. Depending on the kind of jam you use, this trick can elevate your oatmeal to bona-fide exotic.

20 vegan christmas recipes plus apron contest winner

noreply@blogger.com (urban vegan) — Thu, 22 Dec 2011 19:04:00 +0000

My Brown Rice Christmas Maki are red, green – and lean.

It's almost 60 degrees in Philadelphia today– not exactly Christmas weather. But warm or cold, Christmas is coming. Despite my best efforts at staying organized, I am still trying to figure out what to cook for the upcoming Christmas festivities.

For those of you who are, like me, still finalizing your holiday menus, I've compiled a handy-dandy list of 20 of my Christmas-friendly vegan recipes. Four from my "Feast of the Seven Grains" menu in Celebrate Vegan appear today on the Today Show web site – so cool that vegan is finally going mainstream. Happy, healthy holidays, everyone!

Congratulations to VegieGail, winner of the retro apron. Gail, please email me and tell me your mailing address.

Appetizers and Sides
Brown Rice Christmas Maki  [Today Show]
Gussied-Up Tabbouleh  [Today Show, scroll down]
Darling Brussels Sprouts
Lemony Raw Kale Salad
Tartines
Insanely Thick and Comforting Squash Soup

Mains
Polenta-Kale Cutlets with Basil Aoïli  [Today Show, scroll down]
Pink Ribbon Risotto
Thai-Centric Mac & Cheese [Everydaydish.tv, video plus recipe]
Seitan with Apples, Quince and Onion [Today Show, scroll down]
Millet-Crusted Mushroom-Leek Pie [Girlie Girl Army, scroll down]

Desserts
Banana-Spelt Bread [Today Show, scroll down]
Tartlettes au Citron [Girlie Girl Army]
Pumpkin-Swirl Cheesecake [Grid, scroll down]
Blood Orange Cupcakes with Easy Dark Chocolate Ganache [Grid]
Pumpkin Pie
Apple Pie
Chocolate-Swirl Cheesecake [Today Show, scroll down]

Drinks
Caipirinha
Italian Mojito