Living On The Vedge

Golden Curried Cauliflower, 2 Ways.

2012-02-13T08:59:00.000-05:00

Two easy ways to turn cauliflower into edible gold.

You'll need just one head of cauliflower. Initially I wanted to prepare cauliflower as steak, but after slicing it into appropriately-sized pieces, I was left with enough florets to fry to golden perfection. This no-waste meal provides a little bit of variety in the way of technique and texture, and guarantees that you up your cruciferous veggie intake. Too much cauliflower? No way. Just try not finishing each crisped up, melt-in-your-mouth bite.

Curried Cauliflower, 2 Ways

For the cauliflower:

1 head cauliflower
1/2 onion
1 tbsp curry powder
1 tsp ground coriander
1 tsp ground fennel seed
1/2 inch oil + 2 tbsp grapeseed oil
sea salt
pepper to taste

For the puree:

1.5 cups white beans
1 cup squash (kabocha or butternut), baked until fork-tender and cubed
1 tbsp lemon juice
1 tbsp scallions, minced
2 cloves garlic, minced
1/2 tsp sea salt
pepper to taste
drizzle of olive oil
dash of curry powder

For the sauce:

2 tbsps vegan mayonnaise
1 tbsp white wine vinegar
1 tsp stone ground mustard
2 tsp of capers
drizzle of lemon juice
sea salt, pepper to taste

Preheat oven to 350. Slice 1-inch thick slabs of cauliflower from head to stem. Reserve florets to the side. Create a spice blend from the curry, coriander, fennel seed, sea salt, and pepper. Coat each side of the cauliflower steak with the blend, then toss florets in remaining spice blend. You want a nice coating on the cauliflower, so add more seasoning if needed.

Prepare puree by adding white beans, squash, lemon juice, scallions, garlic, sea salt, pepper, curry, and olive oil to food processor and pulse until you have a creamy consistency. This will be the base of your plate.
Prepare sauce by mixing mayo, vinegar, mustard, capers, lemon juice, sea salt and pepper together. This will be drizzled over the finished cauliflower steak.

Back to the cauliflower, heat 2 tbsp oil in a pan on high heat. Add chopped onion to season the pan. When onion starts to brown, push to the side of pan and add your cauliflower steaks. Cook until brown on one side, 4-5 minutes, then flip. Place pan into oven and let bake for 5 minutes.

While cauliflower steaks are baking, heat 1/2 inch of oil in another pan. I use a 2.5-inch deep saute pan so that there is enough room for the oil. When oil is hot, carefully add florets and let fry for 4-5 minutes, until nicely browned. Use slotted spoon to remove and drain on paper towels. Most of the oil will still remain in the pan.

Arrange cauliflower steak on top of puree, finished with sauce. Add florets to plate if you like, but I like to pile them on a plate or long platter if you have guests over, served with extra dipping sauce (just double the sauce recipe if you like).

Veg Out: Gingersnaps Organic

2012-02-08T17:12:00.002-05:00

It always amazes me that in the raw food world, you can turn blend, mix, mold and dehydrate live foods to your fancy, beyond the everyday salad and crudites. While I certainly enjoy cauliflower and a handful of almonds in their basic form, the fact that you can make a burger out of them is even more compelling to me. If you're looking for nutrition, this is the bold, beautiful, screw-boring way to go about it. Given the choice between a cooked pasta, vegan pizza, taco, or veggie burger, and a raw one? I will almost always opt for the raw version simply because the flavors are going to be lively and I will have more energy than most six year olds shortly after eating it. I'm hooked. (Here in Philly, you can get your raw food fix at Pure Fare and Essene).

So I sat there in wonder awaiting my cauliflower-and-almond composed raw burger at Gingersnaps Organic, a newly opened raw, organic food bar in NYC's East Village. The small, casual space encourages communal seating and raw-cracker-snacking with shelves lined with various raw crackers and kale chips. The 18-seat BYO was empty on my lunch visit, but I wished it wasn't so I could see it in full swing cranking out kelp ramen and hempseed pizza from its open air kitchen. Desserts (caramel brownies, carrot cupcakes, all raw), juices, and namesake raw gingersnaps rounded out the edibles.

So how'd my burger rate? I only have one other raw burger by which to compare, and that is the burger from One Lucky Duck. While I found Gingersnaps' tasty, it was harder to eat, simply because of the raw crackers that were the "bun". Although the chipotle ketchup was fantastic, I wanted some type of burger sauce. Both burgers are completely different and delicious in their own ways, from the buns to the burgers to the condiments. But if Gingersnaps added cashew cheese or sauce to the burger, I'd melt a little more.

I could have eaten 8 plates of the side salad, the dressing was that subtly beautiful. I go wild for thinly matchsticked radishes in anything and when a dressing is perfectly balanced and applied, the food geek in me purrs happily. Looks like I'll be sampling a bit more of the menu in the future.

Village Tart.

2012-02-04T20:00:00.000-05:00

I'll take tart over sweet any day. In desserts, cocktails, and juices, sharp citrus is a lively component that I never tire of. So I thought I'd type an ode to two of my recent lime-y treasures.

Le citron vert in Hail Merry's Persian Lime Miracle Tart is a welcome end to a spicy meal. If you haven't tried Hail Merry's raw, vegan product line, I highly suggest you grab one of everything, or at least a tart. If I don't have time to make a dessert for a special dinner, I've been known grab a few of these to slice up into bites, along with some coconutty Hail Merry Macaroons, for a dessert platter that transports you to a warmer, more tropical place.

Now that we're somewhere else, I'll bring the subject to happy hour. If I had my way, there'd be green juice at more bars, and I'd often choose it over wine. Exit Dream World!

At home, we often participate in Green Juice Happy Hour. And if a little bit of juice happens to mix with some harder stuff, well, that's just because I live with a mad scientist. His latest cocktail involves fresh pineapple juice, and so does my current green beverage of choice...

Beachy Greens. Good pineapple is tart, highly sweet, but with plenty of pucker. Add a little hit of lime, refreshing mint, and cool greens for this tall glass of passport, please. Only thing missing is sand-between-your-toes.

This is why you should use fresh pineapple and never canned...creamy, frothy pineapple juice.

Beachy Greens

2 cups kale
1 cup mint
6 oz pineapple juice (about 1/4 of a pineapple)
1/2 lime

Peel lime. Chop of ends and outside of pineapple and quarter it (don't worry about chopping much, you only need to be able to fit into your juicer). Add ingredients to juicer. I added pineapple first so that I could measure the juice but 1/4 of a pineapple should be sweet enough.

Veg Out: Loco Pez

2012-02-01T10:53:00.003-05:00

From left: Mushroom, Seitan, Soy Chorizo

Small. Saucy. Vegan. Developed in Fishtown. The veggie tacos at Loco Pez and I were to meet on common ground.

Mushroom. Soy chorizo. Seitan (a special). These were the vegan goods in a neighborhood cantina that is swiftly becoming known as worth its margarita salt. On a weekend, we were told a 45 minute wait, but, quickly claimed 2 seats at the bar. Food arrives fast, though, so even the people waiting around us were seated within minutes in the diner-style dining area.

The bar takes up most of the space, and rightly so, because that's where the action was. My trio of tacos ($1.75 each) delivered with bright, fresh flavors. Homemade hot sauces made them even more satisfying (go for the unsuspectingly hot green one). The mushroom taco was the most interesting, but the seitan taco filling is well-cooked and the soy chorizo is impressive.

We also scooped up some guacamole. Normally I'd opt against adding tomato to guac in January, but Loco Pez turned out a righteous, chunkier guac that we gladly chipped away at. Summer made an appearance.

I respect that the menu is small, simple, and to the point. One thing that I did find missing was a vibrant Mexican-style salad to add to my more-chips-than-greens meal.

But I could not find any regrets in this festive taqueria, with its fish tank and Pez collection and friendly-yet-focused bartenders and inviting interior. Kind of like I don't regret my taco-shell-from-a-box childhood on Thompson Street. My life in tacos comes full circle.

BeKind Butters. Peanut Butter Packed with...Chia?

2012-01-30T15:19:00.000-05:00

I'm an occasional Opensky shopper. When I spotted a chia-infused peanut butter sampler pack on sale, called BeKind Butter from Chia Charger, I ordered it without even thinking. Two of my favorite pantry ingredients, joining forces to become the ultimate power couple? I know you're thinking, I could have accidentally spilled some chia seeds into my nut butter and continued on brilliantly from there...so why does a company need to sell me on this idea?

1) It's pretty good and has lots of chia packed into each bite

2) Sales benefit charity

3) The varieties are intriguing

4) I was out of nut butter. This rarely happens.

The BeKind Butter Taste Test...

The sampler pack included 3 flavors.

Gator Grit: Super chunky peanut butter with 2x the chia seeds (also available in smooth)
Manhattan Mud: Smooth Peanut butter blended with vegan dark chocolate
Buffalo Dirt: Smooth peanut butter made with real coffee

From left: Gator Grit, Manhattan Mud, Buffalo Dirt

The chia butters are much thicker and chunkier than most butters. The texture actually benefits from the chia, and I liked the satisfying crunch of the seeds in each bite. These butters are not sweetened (there is a flavor available with agave nectar but I like my nut butter unsweetened). Expect a roasted, savory flavor, even from the chocolate variety.

Gator Grit was the winner for me. Chunky with bits of peanuts, it tasted fresh and "refreshingly plain". Yes, sometimes you just want peanut butter to taste like peanut butter.

Manhattan Mud has a subtle cocoa flavor, but I would have gone darker. I expected it to be a blend of peanuts and almonds like it shows on Opensky, but the ingredient list had peanuts only. Very similar to the Gator Grit, just not as chunky. And not sweet at all, which is rare for a chocolate nut butter.

The Buffalo Dirt is certainly the most interesting of the three, with that familiar coffee flavor tucked in, slightly bitter, but pleasant. I could see this working really well for a tiramisu-style stuffed french toast or dessert.

Nutritionally, the nut butters fall in the same calorie/fat range as most others, but of course, you get powerful chia seed Omega-3s and fiber. You can order all 3 for $26 at Opensky.

As for me, I prefer my nut butter raw rather than roasted, but I'm looking forward to baking with these butters. If you're a chia lover and normally buy roasted, then you'll likely be a big fan.

Cacao-Covered Peanut Butter & Jelly Shake

2012-01-25T16:35:00.002-05:00

Doesn't it sound devastating?

I assure you, it does a body good.

Energy in a glass. Sandwich in a straw. Cacao in an instant.

This makes 1 large shake (1.5 tall Collins glasses) and is incredibly filling - undoubtedly my most satisfying smoothie/shake yet. I almost couldn't finish. But I persevered.

Cacao-Covered Peanut Butter & Jelly Shake

1.5 cups almond milk

1 cup frozen berries (organic blueberry & organic raspberry here)

1/2 frozen banana

1.5 tbsp cacao powder

1 tbsp creamy peanut butter

1 tsp vanilla

couple drops of stevia extract

Blend, baby, blend. Top with a dollop of PB.

Cold. Creamy. Fruity. Choco-fied.

South Carolina Barbecue Tofu Sandwich: A Recipe from Spork Foods!

2012-01-24T08:50:00.000-05:00

My cravings tend to sway more towards green juice than barbecue sauce, but let me tell you: I am all about the finger-lickin' good right now. That's because I've found a sauce recipe that is worth its salt. This craveable South Carolina-style sauce recipe comes from the Spork-Fed cookbook. We made the oh-so-soulful sandwich last week and then we added leftover sauce to mini tofu tacos over the weekend. Well, I will be making a bigger batch of sauce next time around, because it went FAST.

Lucky day. The Spork Foods sisters were kind enough to give me permission to share the recipe with you.

I highly recommend the book (other fave recipes of mine include the quinoa fennel white bean salad and the glazed tempeh) but if you need more convincing? Give this a whirl...

South Carolina Barbecue Tofu Sandwich

Barbecue Sauce Ingredients:

1 tbsp neutral tasting high-heat oil, plus 2 tablespoons
1/2 medium onion, finely chopped
2 cloves fresh garlic
1 1/2 small cans (about 3/4 cup) tomato paste
1/2 cup unfiltered apple cider vinegar
1/2 cup evaporated brown sugar
1/4 cup brown rice syrup
1/4 cup maple syrup
2 tbsp vegan Worcestershire sauce
1 tsp sea salt, plus dash
1/2 tsp finely ground black pepper, plus dash
1/2 tsp ground allspice
1/4 tsp celery seed
1 tbsp dry mustard powder
1/4 tsp cayenne pepper, plus to taste
1/2 cup water

1 14 oz block extra-firm tofu
4-6 whole grain burger buns or dinner rolls

To make barbecue sauce, put a large (6-quart) pot over medium heat and add 1 tbsp oil, onion and garlic, and cook until soft, about 3 minutes.

Add tomato paste, vinegar, brown sugar, brown rice syrup, maple syrup, Worcestershire sauce, sea salt, black pepper, allspice, celery seed, mustard powder and cayenne. Add water. Cook for 5-10 minutes over medium heat, stirring occasionally. The longer the sauce is cooked, the better the flavor.

Preheat a large saute pan or grill pan and add remaining oil. Cut tofu into 1/4-inch slices. Place tofu in pan and sprinkle with a dash of sea salt and black pepper. Cook for about 4 minutes on first side until well browned. Flip and coat tofu with barbecue sauce. Cook for additional 5-7 minutes, flipping tofu over gently, until it looks well coated and is heated through.

Serve warm on a toasted whole grain bun or roll with all of the fixin's!

(Posted with permission from Spork Foods)

Spork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods, online vegan cooking classes at www.sporkonline.com, one-on-one in-home healthy pantry makeovers, and recipe development/trainings for chefs, food companies and colleges. Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.

Party Food.

2012-01-22T11:10:00.000-05:00

All of those years of watching my mother prep for parties, lingering over the details, with platters and trays arranged ever so slightly, her beloved folders of clippings from home magazines with table displays and themes for just about any occasion.

Appetizers, canapes, hors d'oeuvres, crudites. There is nothing more I love about a cocktail party than preparing and arranging those little bites.

These are the days of hummus, which is no stranger to my countertop, but if I have the time, I want to do it right. I want to think that mom and grandma are counting on me to serve a proper spread. Even if it has evolved beyond fancy crackers and cheese and things with toothpicks to reflect a modern vegan influence.

Don't fret, there are still toothpicks.

Teriyaki Tempeh Rollups, Sriracha Mayo, Veggies, Toothpicks!

Here are my tips for party eats that impress:

Big flavor. Since you only get a bite or two to make a statement, make a big one. Spice it up (even people who are sensitive to heat will be okay with just a bite or two of something particularly fierce). Just enough to wake them up, without being overwhelming.

Components. It's all about the details, so flavor-packed slaws, zingy sauces, and crunchy garnishes are what make an appetizer special. You can prep these ahead of time for quick assembly before guests arrive.

Go fresh. While it may take more time to knock out your own mini flax tortillas from scratch (see below), the flavor will justify the work and your guests will appreciate that you sweat a little for them. Not to mention how fun they are to make and how freakishly cute they are. Same thing with spreads. It's fine to serve hummus but make it yourself and make it special. Why pay $5.99 for hummus when your recipe is better? Kimberly Snyder's Zucchini Hummus is a refreshing change. And that homemade BBQ sauce? People will talk about it for years.

Recognizing when shortcuts are okay. There are a few exceptions. If I have time to make my own dehydrated crackers or macaroons for dessert, then fine, but these things can take several hours, so buy them if you must. I like Hail Merry's or Greenwood Kitchen's macaroons for a crowd-pleasing cookie platter. Greenwood Kitchen also makes tasty raw crackers. For tempeh, sometimes only Rhapsody (which is pre-cooked and delicious) will do, and everyone knows that Vegenaise is an incredible sauce base (mix it with Sriracha for a spicy mayo or Dijon mustard for a mustard sauce). I also like tahini mixed with miso and orange juice for a nice dipping sauce.

Finger-friendly. This is a no-brainer, but obviously you want to keep things small and chop things accordingly. This means that you should get a little crazy slicing your veggies because nobody wants giant hunks of carrot in their wrap that get in the way of conversation.

And As Always, Please Don't Serve Food in a Martini Glass. Really. Don't be that person.

BBQ Tofu Tacos, Tex Mex Slaw, Homemade Flax Tortillas

Smoked Mushroom Crostini, White Bean Puree, Sauerkraut, Mustard Cream

(inspired by Vedge's Happy Hour Menu)

Softie.

2012-01-20T12:08:00.000-05:00

No secret that I am having a sordid affair with the vegan soft serve at Pure Fare. It's made from rotating nut milks whipped up in-house - so it changes every week. Sometimes it's wickedly creamy and reminiscent of my dream dessert (the cashew-and-coconut-based sundaes at Pure Food & Wine) and other days it's lighter and refreshing. I think my favorite incarnation has been the peanut version a few weeks back. I could not believe how decadent it tasted. No weird ingredients...just clean, not-too-sweet flavors.

Spooning.

On February 1st, I'll be doing it up sundae-style once again at Pure Fare's Soft Serve and Butterfly Brittle Event at 8pm. Check out the details and consider joining me for the splendor:

http://www.facebook.com/events/289074007808169/

Spiced Carrot Cake Smoothie. And...he got in!

2012-01-17T10:47:00.001-05:00

No more waiting. If you remember my post back in October, I have been waiting for a major decision regarding our future.

He's in! Mr. Vedge has been accepted into Cornell's hospitality program, which starts this May. We're moving to freeze-your-ass-off land (Ithaca, upstate NY) for one year! But, hey Philly, we'll be back...this is our home and this is where we want to own our first business together.

With both of our families here, we'll still be visiting Philly often, and you can expect me to be checking out the vegan eats here whenever I do. I plan to pile in as many trips to Vedge and other local haunts as possible on my weekends here, and of course you know that I'll always have recipes for you, new product reviews, and yes, the yoga scene in veggie-plenty Ithaca is quite something.

On with the smoothie...

Walnut-Lentil Pate

Walnuts. You can always find raw walnuts in my stash. They are known to relieve stress, high in Omega-3's, and I just plain enjoy them in salads and spreads. Lately I have been soaking them prior to use, because soaking stimulates the germination process, increasing the vitamin content and making them easier to digest. (I've been reading too much of this book lately). More importantly, walnuts are a prime ingredient in carrot cake...

Spiced Carrot Cake Smoothie

2 cups almond milk
1 banana, frozen in chunks
1/2 cup carrot, shredded (add more if you like!)
3 tbsp raw walnuts, soaked in water for 4 hours or overnight
1/2 tbsp maple syrup
1 heaping tsp cinnamon
1 heaping tsp ginger powder
1/2 tsp vanilla
Pinch of sea salt

Drain and rinse your soaked walnuts. Shred your carrot. Combine all ingredients in blender and blend until smooth. You may have to blend longer than usual until nuts are smooth, depending on your blender.

Makes 1 large smoothie.

Drinkable carrot cake...Be sure to taste before pouring into glass to check that the texture is smooth and frothy, the nuts should blend very easily into this. I think they give it some body and richness. This is more of a creamy nut milk (because that's mostly what it is) with a nice veggie bonus thrown into the mix.

A.M. Smoothies...I used to struggle with smoothies in the morning because I felt like I needed a warm breakfast. Now, I'm out of my oatmeal habit and in the game with energizing, cleansing green smoothies or chia seed smoothies that stick with me (if I still feel hungry I usually munch on a piece of sprouted toast later on). I still love my oatmeal but nothing wakes you up faster than introducing a lively glass of hydrating greens.

Hydros: New Side Fill Filtering Water Bottle.

2012-01-09T09:53:00.002-05:00

I've toted my Hydros bottle around all year to workouts and to different cities (watch my video review here) and fallen in love with its ability to save me money on pricey bottles of fancy water and instantly filter water from any sink. Initially, there were a few things that I wasn't so keen on: Chugging straight from the neck of the bottle gets a bit messy if you're in the middle of an intense session. Twisting off the cap took longer than necessary. There was no handle on the bottle, so carrying it around in my tiny fairy hands was a precursor to my imminent carpal tunnel.

Okay, really, I was quite happy with my bottle. It did its job and the water tasted great. But could it get better? I accidentally cracked my bottle against the door of my lobby and sent it flying across the room during one disastrous afternoon.

My Hydros bottle cracked. It had been through a lot but there was no way it was surviving a hit from the incredibly thick glass on that door. I nearly sobbed. But the kind folks over at Hydros assured me that there was a new side fill bottle that happened to be coming out that week. Full disclosure, they offered to replace my broken one. Their customer service has been excellent since the first day I communicated with them and this week, two sleek new bottles showed up.

Looks. Because you don't want to carry around a water bottle that looks like something you used in third grade, right? I liked the slightly different look of the newer BPA-free 16-ounce bottles, with colored caps and clear plastic bodies. There is a useful handle on the side which makes it much easier to carry around.

Functionality. The side fill filter was created to fit in most sinks. While I haven't had much of an issue filling my bottle, there are some tiny sinks out there that you just can't fit the bottle in. I spent a few minutes of confusion trying to figure out how to get the plastic off of my filter and how to unscrew the top, but after that I was good to go.

This filter lasts three months instead of two. While it says this bottle filters in 20 seconds, it actually takes longer in my sink because I have to use a low stream of water to keep it from overflowing. So around 30-45 seconds total for my sink, but not a big deal.

At first, the sliding top seemed stiff but after using it for a few hours it loosened up.

I was skeptical about the tiny drink spout at the top and tested it during a sweaty yoga practice. The small spout was a breeze to drink from, allowing me to actually intake more water with one quick sip, without any precious water splashing onto my face.

Bonus Feel-Good Points. Each purchase provides clean drinking water to one individual for an entire year.

Cost. $23.99 per bottle and $23.99 for a 3-pack of replacement filters. 9 months of water for $47.98? Compare that to a daily $2 water habit.

Bottom Line. This is a very efficient bottle with some great improvements over the original. If I had an original I would definitely upgrade after using this. After a few days with my old Lululemon bottle while waiting for my new bottle to arrive, I think self-filtering bottles are the way to go.

Hot Grains: Coconut Millet Pudding.

2012-01-03T08:21:00.000-05:00

Millet...I occasionally add millet to pancake batter for added texture, but I had never tried cooking this highly nutritious and alkalinizing grain that is rich in B-6. After enjoying it as part of my combination plate at Angelica Kitchen last week, I was hooked.

A life-changing, world-rocking elevator stop between rice pudding and bread pudding, I adapted this recipe from the back of an Arrowhead Mills package. For breakfast, try my recipe as is, with sliced banana or fruit and a splash of almond or coconut milk. To serve it for dessert, try a dollop of whipped coconut cream or coconut ice cream.

Coconut Millet Pudding

1.5 cups almond milk (would work well with coconut milk)
1/2 cup shredded unsweetened coconut
1/3 cup millet
2 tbsp agave nectar
1 tsp cinnamon
1 tsp vanilla
1 tsp grated lemon peel
1/2 tsp sea salt

Heat almond milk until scalding, then add rest of ingredients. Transfer mixture to 3 well oiled ramekins or small baking dish and bake at 350 degrees for 1 hour.

Makes 3 servings.

...With goji and blueberries, golden raisins, and extra cinnamon!

Tata Harper Skincare. My Take.

2012-01-02T21:45:00.000-05:00

When it comes to skincare, I believe that less is more. By less I mean ingredients. No toxins or crazy chemicals in my cleanser or moisturizer. The simpler, the better. I often just cleanse my face with a few drops of inexpensive almond oil, followed by a warm washcloth.

Some favorite natural product lines include Sprout Wellness and Dr. Alkaitis. A trusted friend recently turned me on to Tata Harper (who has blown up the wellness blog scene all year) and I was lucky enough to receive the Starter Kit over the holidays.

Simpler? Not quite...but these decadent-smelling serums and spritzes and creams were worth the few extra steps!

I had been lusting after the Tata Harper Regenerating Cleanser. But is it really worth the change? It smelled like flowers, made my skin feel softer than a baby's, and I could feel it working. My skin didn't feel stripped, just gently clean.

Two moisturizers were included in the set. Overdoing it? No way...I loved the Rebuilding Moisturizer for the day and the Reparative Moisturizer for night. You cannot skip moisturizer after cleaning. It is the most important thing and if I only have time for one thing in my routine, it is moisturizer.

There is also a Hydrating Floral Essence that is refreshing but probably not a necessity for me. You are supposed to spritz it on after the cleanser, followed by the Rejuvenating Serum. I like the serum, which is supposed to approve both appearance and tone, but at $150, I don't think I will be rushing to order it.

After a few days of morning and nightly use, I am noticing brighter, tighter-feeling skin and cleaner pores. It's not a huge difference but I think if you were to compare your skin after a few weeks, you would see results.

You can definitely feel the ingredients "working" but in a gentle way. The kit also comes with a mask, which I tried yesterday. It is clear and dries very quickly, so it's less messy than most masks. I actually prefer the Dr. Alkaitis mask because it has more exfoliating action.

I will be stocking up on the Regenerating Cleanser and the moisturizers for the New Year. Tata turned me into a believer.

1st Recipe of the Year: My Favorite Noodles. Plus End of Year Eats!

2011-12-31T10:14:00.001-05:00

End-of-the-year eats. I headed to New York with a lovely new friend that I found through Twitter and Lithe Method. Someone who enjoys raw food, wellness, green juice and Lithing as much as I do? I'm just glad we met before the year's end and decided to spend a day soaking up the sun and sipping our greens as we wandered around eating, browsing, and chatting.

We began at One Lucky Duck to snap up juices and snacks before heading to Angelica Kitchen for a quick lunch of pantry plates and combo dishes. Restored, we hit the shops before stopping into Organic Avenue for some items to take home. Not bad for a vegan raw crawl, right?

Already blissed out, we sat down to dinner at Pure Food & Wine.

I had my eyes on the raw burger (from the lunch menu but available during dinner if you want it). This was my kind of burger. Portabella Hempseed Burger, sprouted manna bread, Lapsang smoked cashew cheese, house mustard, pickled onions, kraut. (Photos taken with Galaxy Nexus).

She wisely chose the raw lasagna, which is easily one of the best dishes at Pure. For anyone stuck in a winter tomato rut, this will give you hope and get you through until summer. I plan on attempting the lasagna soon (the recipe is in the owner Sarma's second book, Living Raw Food).

We made the commitment to dessert, the smartest decision one can make at Pure. The food was even better this time, but I always find the dishes so intricate and exciting, often more flavorful than the cooked versions I've had elsewhere. Regular pad thai is great, but raw pad thai? Different and glorious in its own way. Vegan lasagna? Often bland and heavy. I'll take the raw version any day.

On with the desserts. She chose the Frozen Black Forest Shortcake and I stuck with my old favorite, the Mint Sundae. I also tried a glass of Sparkling Sake.

In a cacao haze, savoring the last few bites of sundae..I was tuckered out. My new soulmate pretty much declared it her favorite meal of all time.

Back in Philly for New Year's Eve, Mr. Vedge and I had quite a meal to look forward to - dinner at Vedge. For the past two years, we have gone to Horizons for the NYE tasting menu. It's the only thing you can convince me to do on December 31st. It never ends in regret, unlike so many NYE decisions. Once again, fantastic.

If you are going to drink sparkling wine, Vedge is the place to do it. You can totally atone for any bad champagne you drank over the past week by resolving to try the bubbly here. They even have a Sparkling Shiraz on the menu, which was strange and wonderful.

Course No. 4...paella: tofu, squash, leek.

The last thing we ate in 2011: Course No. 5: cheesecake, berries.

Entranced by the cheesecake? This was arguably the best version yet (although I do have a thing for the citrus take that is currently on the menu).

I woke up feeling 100% amazing. Then proceeded to make sesame noodles. My first recipe of the year:

My Favorite Noodles

3 tbsp rice wine vinegar
2 tbsp sesame oil
2 tbsp tamari
2 heaping tbsp sunflower seed butter (or peanut butter)
1 tbsp fresh squeezed orange juice
1 tsp agave nectar
1 tsp red pepper flakes
1 tsp ginger powder
sesame seeds to top
1 pkg green tea soba noodles (or regular soba)

Combine ingredients and mix with cooked soba noodles. Chill before serving.

Makes 4 servings.

Holiday Leftovers.

2011-12-28T12:26:00.000-05:00

The healthiest and happiest holiday yet...

Lots of vegan family dinners (you all are amazing!) including Tofu Kale Lasagna from the Clean Food Cookbook, Christmas dinner at Han Dynasty (spicy noodles and all manners of tricked-out tofu, plus Spicy Crispy Cucumbers and Pea Shoots with Garlic), everyone eating tempeh and raw vegan truffles and vegan coconut milk nog. I have so much to be ridiculously grateful for. A healthy family is a hard gift to top.

Some inspiring gifts...New Balance Minimus sneakers, Tata Harper Starter Kit, Priti NYC non-toxic nail polish, macro camera lens, new teacup.

macro coffee being brewed in chemex

daikon winter rolls at Vedge

vegan Ethiopian veggie combo w side of foule at Almaz Cafe

Chocolate Chai Smoothie.

2011-12-22T11:29:00.001-05:00

Tea or smoothie? Sometimes it's hard to decide if I want a steamy coconut milk chai latte or a cold rush of cacao and banana to start my day. Especially with confusing weather patterns here in Philly. It's like spring outside. To update my chocolate maca smoothie I decided to spice it up with strongly steeped chai. I made this the night before. The chai flavor really came through, but remember to make it strong!

Chocolate Chai Smoothie

3/4 cup almond milk
1/2 cup strongly steeped chai (in hot water or in heated almond milk), I let it steep for 10 minutes, or you can also use 2 bags instead of 1.
1 banana, frozen in chunks
1 tbsp cacao powder
1/2 tbsp maca
1/2 tbsp maple syrup
1/2 tsp vanilla
Dash of sea salt, cinnamon

Blend and sip. Makes 1 serving

My current favorite chai is the Hazelnut Chai by Zhena's Gypsy Tea. Addicted!

In case you have not had enough treats yet this month...Here's a holiday candy-cane-died Magic Bar from Sweet Freedom Bakery that I picked up yesterday. Incredible, and there's my chocolate for the day.

All Wrapped Up at Blackbird Pizzeria. New Items!

2011-12-14T21:41:00.001-05:00

Blackbird Pizzeria. I love a few slices of Blackbird pizza, but I rarely order sandwiches. Why? I'm more of a wrap fan. The wrap is one of my preferred lunch vehicles. I love how ingredients are truly married inside instead of just piled on a regular sandwich. If the wrap is prepared correctly, you tend to get more filling than base, while with a sandwich, the bread takes center stage and the filling can get lost...Wraps. They're more fun. They defeat leftovers.

So when Blackbird tweeted about their newest additions - Chickpea Tuna Wrap, Grilled Vegetable Wrap, and Lemon Pepper Tofu Wrap, I made a lunch run to give these wraps their close-up...

Another new addition is the Chickpea Parm Sandwich, which is not available on a wrap for logistical reasons, but I will definitely go on a sandwich bender to try out this delicious-sounding thing in future times.

Behold:

As far as flavor goes, both of these wraps are tasty for different reasons. If you like cool, creamy wraps made with hummus or vegan chicken salad, the Chickpea Tuna is a winner. There is a serious amount of onions but it totally works here and adds tons of flavor to the laidback chickpea spread.

If you prefer wraps that are grilled and veggie-based with more crunch, the Grilled Vegetable is the better choice, with those killer mushrooms and sharp broccoli rabe and peppers. I really enjoyed all of the veg going on here and it varied more with each bite compared to the Chickpea Tuna.

It all depends on your mood. The tofu wrap and chickpea parm will make it so hard to choose.

Veg Out: Tashan.

2011-12-11T21:07:00.001-05:00

Our table at Tashan should have been a very easy table to please.

1. We all deeply enjoy and are enthusiastic about Indian food.

2. Two of us are Tiffin regulars.

3. We love food and want to have a good time.

4. We all read the 3 bell review and were even more excited about our meal there.

Well, our experience was not as smooth. When you're paying a certain price point for your meal, you expect a higher level of service. Remembering simple details is important. If you have a table of 4 vegans and 1 non-vegan, make a note and communicate that with your runners. It wasn't even our dietary specifications (which we had to re-iterate throughout the meal), it was the overall inattentiveness and forgetfulness that resonated throughout our poorly paced, rushed meal. All of dishes we ordered came out at the same time. We could have eaten and left in 5 minutes.

Except our naan was delayed because we had ordered two baskets, one vegan and one regular. It did not appear until after we had finished our food and miscommunication between the server and her two runners and the kitchen. Then dessert service took forever and we were left waiting for tea and the two coffees we had ordered arrived by the time the tea-drinkers had finished. We had to ask 3 times to see a tea selection. One of the coffee cups was still wet inside, so that sugar had crusted and stuck to the bottom, rock hard. Dishes were not explained and one of our party almost took a bite of paneer thinking it was potato in the darkly lit room. We had asked for no paneer in the dishes. Not once did our server ask how anything was and I'm sure she overheard some of our complaints and yet she did not ask about our experience or make any attempt to smooth it over.

Considering the wonderful vegan meal for 5 that had been delivered flawlessly with a flick of the wrist at New York's Junoon, Indian dining at some of its finest, we were left feeling cold.

Considering that we could have wandered a few blocks away to Circles for the city's best thai, at a fraction of the price and received much better service in a much more modest dining room, we were left feeling cheated.

Considering that the food at Tashan was very promising and flavorful and inspired in a fun setting, that the service could so cloud our meal was striking.

If you do make the trip to Tashan, some of the dishes we enjoyed best: Clay-baked Potato Chaat (a nice delivery system for sampling the chutney), Aloo Tikki, and the Gol Gappa (shown), durum puffs filled with potato and drizzled with mint-cilantro water.

Orange Cashew Cream Stuffed French Toast.

2011-12-10T13:18:00.001-05:00

Tart. Vegan. Wholesome with sprouted wheat bread and organic raspberries. I only buy organic raspberries because they can be very high in pesticide residue otherwise. This stuffed french toast is light and bright, no post-brunch sugar and cream comas necessary.

Orange Cashew Cream Stuffed French Toast

6 slices sprouted wheat bread
1/2 cup coconut milk
1/2 cup fresh orange juice (1 orange)
3 tbsp flaxmeal
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 pint organic raspberries for filling
orange zest and cinnamon for garnish

Citrus Cashew Cream

3/4 cup cashews, soaked for 2 hours or overnight
1 tsp cinnamon
1 tsp vanilla
drizzle of lemon and orange
orange zest

Blend cashews first in high-speed blender with 1/4 cup of filtered water to start. Add in other ingredients and continue to thin with another 1/4 cup water or as needed. Keep blending until mixture is smooth and creamy. Store in fridge until ready to use. You can make this ahead of time as it keeps for a few days.

Combine milk, orange juice, flaxmeal, cinnamon, nutmeg, and vanilla. Dredge both sides of bread in mixture and let sit for a few minutes. Melt Earth Balance or coconut oil on skillet and cook french toast 3-4 minutes on each side on high heat.

To assemble, top 1 slice of toast with generous dollop of cream and raspberries, and top with another slice of toast.

Serves 3. I like to fry up some tempeh bacon on the side.

Don't Cross My Heart. New Lululemon Gear.

2011-12-08T19:54:00.001-05:00

New gear! I've been holding out for new fitness clothing. Lately I've just been less than enthused by all of the strange yoga harem pants and tutus and things that I can't really justify buying and still look at myself honestly in the mirror without wondering when it all went wrong...

In true geek fashion I was overly disappointed that the Galaxy Nexus phone isn't launching today. I was so frustrated in fact that all I could do was count all of the cute dogs in Rittenhouse and try on the latest from Lululemon to right my mood. Verizon, we are NOT good.

Instead of that new phone of all phones, I found solace in soft-and-cozy tech fleece lined Run: Turn Around Tights in Heathered Deep Coal. I don't even run outside! But I do speed walk to classes and the gym, and in this suddenly brisk weather, my thinner crops just won't suffice. These pants fit snug and make my legs look even longer. They have reflective dots on the bottom that I wasn't thrilled with at first, but who knows, maybe they'll be handy when I'm walking back in the dark from class. And best, they are reversible! A feature I always look for in Lulu pants, because you get more mileage out of the look. They are the same coal on the other side, minus the striped waistband. Not that different, but I'll take it.

The Smoky Rose Rehearsal Bra that I tried on with the pants paired so well that I added it to my little black void that can sometimes be filled with pretty things. Oh, dark! I'm so bitter about the Nexus. I haven't tested out how supportive it is yet, but it's designed for dance, which is good enough for me. I usually look for light-to-medium support but I'm guessing this would not be great for someone that's more generously endowed than I.

Lastly, I tried the Cross My Heart Tank (not on the website yet). The newest tanks fit much much better and seem more flattering. The Hot N Sweaty Tank is another good one, but I wanted a top with better coverage since I have so many lighter tanks like Power Y Tanks and Cool Racerbacks. I have been sweating hard and I'm loving the results. I also chose this tank because it looked a little more fun, layered, and different with the straps and back details. There is a bra closure inside.

FAB FAUXHAWK ROUND! If I was a chef you know my hair would look like this. Gray steel.

Raw Frosted Gingerbread Cake Balls.

2011-12-07T09:42:00.001-05:00

Just when I thought I'd fallen into the arms of mint chocolate, ginger showed up again and reminded me why I love its warming spiciness, especially this time of year. These "cake balls" are ginger-loaded and amazing for you, so feel free to indulge on a couple with a cup of tea, because this is a holiday treat that will stand by you.

I've been playing around with raw nut-and-date-based dough ball recipes lately, but this one is my favorite, and it's based on this Raw Spice Dough Truffles with Carob Glaze recipe from the always-inspiring twins over at Pure2Raw.

Since I didn't have mesquite, lucuma, or carob powder on hand, I made a few changes to the recipe and it really did taste like two holiday treats shacked up and got happily healthy together: Spice cake and gingerbread.

Here are my adjustments:

1/2 cup walnuts

1/2 cup almond meal

pinch sea salt

1 tbsp cacao powder

2 tbsp molasses

1 HEAPING tsp ground ginger

1 tsp cinnamon

1/2 tsp nutmeg

1-2 medjool dates, pitted and soaked in water for a few minutes

Pulse together first 4 ingredients in food processor. Add in dates and molasses and pulse until mixture comes together. Scoop into balls.

For the glaze, I used cacao and confectioners sugar:

1/3 cup coconut oil, liquid
1-2 tbsp confectioners sugar
2 tbsp cacao powder

Whisk ingredients together and dip dough balls in. Cool in fridge until shell hardens. Makes 10 cake balls.

They tasted more like cake balls to me (like the ones sold by Sweet Freedom Bakery) and are a really satisfying, low-sugar treat that I plan on making again for Christmas.

Happy Hour, Vedge-Style.

2011-11-29T19:39:00.001-05:00
Happy Hour at my home-away-from-home, Vedge Restaurant. The happy hour menu runs from 5-6pm (the full menu is still available) from Monday through Friday and offers a generous selection of $2 beers, $5 cocktails and wines, and the curious $2 cider shot, which we promptly had to try.

As far as snacks, there are currently two options: the Korean Seitan Taco and the Smoked Portabella Taco, both priced at $4 each. The seitan taco is extremely satisfying. It silenced me for a minute. Mr. Vedge preferred the portabella. It's like we switched taste preferences for the night.

We then disappeared into Vedge's Cocktail Lounge. We were so entranced with the opening and the full dining experience at Vedge, that we hadn't "hung out" and had a casual night. A rainy Tuesday simply called for it. I could easily see us ending most nights in here, especially when we're not ready to go home yet and want one last after-dinner drink.

While getting cozy, we required some snacks, namely the Golden Beet Tartare from the Lounge Menu, along with the Crispy Cauliflower and an obligatory delicious cocktail from Bartender Dan. We ended back at the bar for a salad and some olives before putting an end to our happy hour/early dinner.

Vedge is versatile...keep it casual or go all the way, whatever you're in the mood for. I've pretty much ordered different items every single time and varying amounts of food depending on how I feel. I love this mode of dining. Have you been to Vedge? Let me know what you're digging.

New Thanksgiving Tradition: Six Layer Vegan Carrot Cake

2011-11-27T11:19:00.001-05:00
Thanksgiving is a heavily regarded affair for the Phillips family. This year we had a smaller guest list and with at least 7 of us opting to dine vegan, the menu evolved from the more traditional fare to include some dishes that I hope will appear in the future. Seared seitan with a mustard herb reduction (Mr. Vedge's creation was the first platter to disappear), butternut squash dumplings, a lentil salad, and a six-layer vegan carrot cake that we'll be talking about for years to come.

I could not have ended the meal happier or more satisfied, but I must argue that this cake, from this recipe, is the best carrot cake that exists.

Instant Vegan Thanksgiving.

2011-11-17T10:49:00.001-05:00

You have until Sunday, November 20 to get your your order in for Miss Rachel's Vegan Thanksgiving. I was lucky enough to receive a Thanksgiving preview from Rachel and it was bliss. I felt like I was cheating on Thanksgiving by starting a week early and enjoying it by myself while watching trashy TV in my yoga pants while Mr. Vedge was out of town. AWESOME.

The standout here for this $22 heat-and-eat feast? You'll get leftovers out of it, which is incredibly important for traditional purposes. But I must say, the real highlight was the Green Bean Casserole, which I've never had prepared vegan before. I have no idea what's in it, but it's creamy, savory, crispy, and about a thousand other adjectives all at once.

The Turkey-style Seitan was quite different, I kept thinking of stuffing as it was bready, but very good. Less chewy in texture than regular seitan, Rachel said there was tofu involved. If this somehow finds its way onto a future sandwich...there was also mashed potatoes, mushroom gravy, and stuffing to round it out.

If you already have Thanksgiving plans but want to be a cheater like me, order it for Tuesday or Wednesday and live life. Order details are here.

Vedge Restaurant Preview

2011-11-15T08:39:00.001-05:00

Vedge is the new vegetable restaurant that will reinforce how much you actually love vegetables.

At Friends & Family night and again at last night's preview party, I felt like I was dining at a wonderful, exciting new restaurant that prepared unique vegetable dishes that anyone could salivate over, in a room full of people who simply enjoy trying food.

It's beautiful food that says, to me, "We should be eating more vegetables and why shouldn't it be stylish and provocative?"

Owners Rich Landau and Kate Jacoby did such a remarkable job working with the space at 1221 Locust, making it feel welcoming, intimate, sophisticated, and ready for the future. Between the impressive marble bar that you enter to, the cozy cocktail lounge off to the side, the two elegant dining rooms, and the relaxed vegetable bar, the adventure you choose is up to you.

I want to spend a lot more time in the lounge, shown below...

There was plenty of tofu and seitan to be had in addition to those vegetables. The grilled tofu is one of my favorites and appeared on the menu on Saturday (along with the seitan, tofu banh mi, and the steak spice seared tofu to name a few others). The portions are appropriately sized and encourage you to sample more of the menu. We did 3 appetizers, 5 bigger dishes with 2 desserts and were quite full (with some leftovers to go home with).

Opening is tonight, no liquor license yet, but complimentary wine and beer will be offered.