Philly Vegan

Vegan Celebrity Spotlight

noreply@blogger.com (Ray) — Tue, 19 Jan 2010 20:52:00 +0000

Put down your Kiss the Vegan apron and chopping knife. Today, I want to mention a role model to the vegan world. Maybe it's my soft spot for American Idol or the fact that I watch too much daytime TV, but Ellen Degeneres is at the top of my heterosexual Likes list today. She and her partner, Portia, went vegan last year. Somehow I managed to miss the breaking news - probably because it's not breaking news to anyone outside of the vegan population - but hearing about it now is making me grin ear to ear. Ellen is a cool chick. She dances around like a maniac on her show and really believes in herself. If being a lesbian wasn't putting her into minority enough, she chose to embrace the sometimes-cruel words of society and become a member of the vegan world as well. I commend you, ladies. On her talk show website, Ellen provides a "Why Go Vegan?" article with some basic explanations and arguments of those who choose the lifestyle. Who knows if Ellen wrote/ contributed to the article but I think it's worth noting. Check it out. You may notice some statements worth arguing, but I want to avoid the "preaching" today and just state that there's always an argument when it comes to the vegan lifestyle. I've heard all of them, as correct or incorrect as they may be, every great argument comes from research. If you really want to be knowledgeable, pick up one of my favorite veg textbooks, Becoming Vegan by Davis & Melina. Or visit www.vegansociety.com. I'd really like to put a public figure in the vegan spotlight once a week so if anyone has a suggestion of a celebrity who is speaking for the vegans of the world, let me know! Tonight I'm enjoying my favorite beyond any ready-made vegan dinner: Amy's Black Bean Enchilada. Everyone deserves a night off!

Ray

Everything is Better Roasted in Brussels

noreply@blogger.com (Ray) — Tue, 05 Jan 2010 18:13:00 +0000

Now that's quite a word jumble! What I really mean is, brussel sprouts are always better when roasted. Parents have been making their kids eat brussels for years with little success (Unless you're like my mother, who has a strange daughter happy to eat any and all vegetables at the age of 6). This week, I went to my local Wegman's and bought a half pound of those tiny cabbages and decided to try preparing them as a 5-ingredient recipe. When they came out of the oven with that delectable aroma, I ate the whole batch myself! See if you can resist:

Roasted Brussel Sprouts with Toasted Hazelnuts

Prep Time: 10 min

Cook Time: 25

Serves 2-4

Ingredients

1/2-1 pound fresh brussel sprouts

1 tbl lemon juice

2 tbls EVOO

Chopped hazelnuts, about 1/4 cup

Freshly ground sea salt and pepper

Directions

1. Preheat the oven to 375. Lightly oil or spray a baking sheet with raised edges.

2. Wash brussels and allow to dry in strainer. Chop off the ends and remove any discolored outer layers. Slice each in half and set aside. If layers fall off, don't throw away - they make amazing sprout chips for snacking.

3. In a large ziploc bag, add brussel sprouts and toss the lemon juice, 1 tbl EVOO, S&P until coated.

4. Spread brussels on baking sheet and brush with remaining EVOO. Bake for 10 min. Remove and loosen/ turn the sprouts for even browning. Pick out any dark "sprout chips" to prevent burning. Bake for an additional 10 min.

5. Meanwhile, finely chop the hazelnuts. Place on baking sheet with the brussels and cook for an additional 5 minutes. Serve immediately.

Ray's Tip of the Day

Hazelnuts and pine nuts are wonderful for vegan dishes because they give an almost cheesy taste, something that I crave constantly. Toasted, they are perfect for accompanying green vegetables and pump up the protein factor!

Cooking for a Non-Vegan

These brussels can be served as a side dish alongside some lemon grilled chicken and herb flavored rice.

Cooking with Kids

If your itty-bitties are cheese lovers, a nice sprinkle of fresh grated parmesan cheese can also lend a helping hand in getting them to eat these greens. See if they can sit still long enough to watch the brussels brown in the oven, it's pretty cool (and it might help them mellow out before the meal, too!)

Ray

Peace of Pizza... Being SO Good for You!

noreply@blogger.com (Ray) — Tue, 22 Sep 2009 18:05:00 +0000

My favorite magazine EVER - Vegetarian Times - provided me with a delicious vegan pizza recipe. One thing you should know about this vegan cook, however, is that pizza dough and I do not get along. So, with that being said, I will thank the convenient Accidentally Vegan website for informing me that Pillsbury has a pre-packaged pizza dough ready to roll out and fill with yummy veggies. Tried this recipe, loved it, and now I pass it on to you!

Roasted Ratatouille Pizza

Makes 1 12" pizza

Vegan & Gluten Free

Cook time 45 min

Ingredients

Pizza Dough, homemade or store bought crust

1 28 oz. can peeled whole tomatoes

1 sm. eggplant, quartered and cut into 1/2" thick slices (2 cups)

2 sm. yellow squash or zucchini, sliced into rounds (2 cups)

1/2 lg. red onion, thinly sliced (1 cup)

2 Tbs. EVOO

3 cloves garlic, minced (1 Tbs.)

1 Tbs. herbes de Provence

1/2 cup prepared marinara sauce

1/2 cup black olives or capers, optional

Directions

1. Preheat oven to 450.

2. Drain tomatoes, and discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash, red onion, EVOO, garlic, and herbes de Provence on baking sheet.

3. Roast vegetables 25 minutes, or until beginning to brown, tossing every 5-10 minutes. Cool 5-10 minutes, or store in refrigerator up to 3 days.

4. Meanwhile, shape pizza dough into 12" disk on baking sheet coated with cooking spray. Spread with sauce and top with vegetables. Sprinkle with olives or capers.

5. Place on middle rack in oven, and preheat oven to 350 with pizza in oven. Once oven reaches 350, bake 25 to 30 minutes, or until bottom is crisp.

Ray's Tip of the Day

Fear not the pre-packaged pizza crust. It saves cooking time and money.

Cooking with Kids

It's pizza! Most love it, but if you have a picky eater on your hands, have them choose the vegetables or add some cheese to make them smile.

Cooking for a Non-Vegan

There are a few ratatouille recipes online that I found add grilled chicken to the dish.

Roasted Ratatouille Pizza with Chicken

Ray

Summer's Still Here... Fire Up the Grill!

noreply@blogger.com (Ray) — Tue, 15 Sep 2009 19:30:00 +0000

If I could name two things I crave the most at any hour of the day, it's popcorn and pasta salad. Popcorn doesn't take very much effort, but pasta salad can definitely make the recipe blog. It reminds me of summer, so I made a nice green salad and delicious veggie burger (favorites include Boca Original Vegan and Amy's California Veggie Burger) on the grill to go along with a delightfully simple pasta salad. Try adding or exchanging extra goodies in your salad like diced peppers and onions.

Simply Pasta Salad

Serves 8-12

Prep Time 10 min

Cook Time 10 min

Ingredients

4 cups cooked short cut pasta, cooled; elbow macaroni or bowties work best

3/4 cup olive oil and vinegar dressing, such as Newman's Own

1/4 cup green olives, sliced

1/2 cup black olives, halved

1/2 cup grape tomatoes, halved

1/2 cup celery, chopped, about 3 stalks

S&P

1/2 tsp paprika

Vegan parmesan cheese (optional)

Directions

Combine olives, tomatoes, celery and dressing in a large bowl.

Sprinkle on paprika. Salt and pepper to taste - liberally.

Add pasta and stir until completely coated with dressing.

Refrigerate for at least 2-4 hours before serving.

Top with vegan parmesan cheese and serve with a grill favorite.

Ray's Tip of the Day

Freeze leftover pasta salad and save it for another warm, sunny day!

Cooking with Kids

Colorful pasta can make any side dish more fun for the itty-bitties. Find it in the organic or pasta section of your local grocery store.

Cooking for the Non-Vegan

Pasta salad is a universal enjoyment.

Offer turkey burgers and hot dogs at a BBQ to go along with the pasta salad.

Ray

Do You Wanna Gnocchi?

noreply@blogger.com (Ray) — Thu, 10 Sep 2009 04:29:00 +0000

Gnocchi is a delicious potato pasta that is surprisingly easy to make. Time-consuming, yes. But it's worth the effort! The turmeric in the dough gives the gnocchi a cheesy taste, so I like to compare it to a ravioli.. minus the dairy products. Gnocchi is delicious with a red sauce or just tossed in a garlic olive oil. Try your gnocchi in my pasta dish listed below. Have fun!

Italian Potato Gnocchi

Serves 2-4

Prep Time 25 min

Cook Time 5 min

Ingredients

Two large baking potatoes

1 1/2 cups all-purpose baking flour

1 tsp salt

1/4 tsp turmeric

Directions

Microwave or bake potatoes until fully cooked. About an hour in the oven on 400 or five minutes in the microwave on high. Place 1 cup of flour in a large bowl. Sprinkle with salt and make a well in the center; set aside. Peel potatoes while hot and mash in a medium bowl with a potato masher. Stir in the turmeric gently to blend.

Place the potato mixture in the center of the flour.

Using a spoon, slowly draw flour into potatoes until a sticky dough is formed.

Separate into six pieces.

On a floured surface, roll each piece of dough into a 1/2 inch-thick rope.

Cut into 3/4 inch pieces.

Roll pieces gently with fingers until rounded.

Press one side of each gnocchi with the tines of a fork to flatten slightly.

If storing for later use, place gnocchi on a cookie sheet and freeze for several hours or until ready to cook. In a large pot, boil salted water and lower to medium-high heat. Slowly drop 1/3 of gnocchi and cook for about 3 minutes, until they are all floating to the top. Work in batches and keep cooked gnocchi warm in the oven on 275 until all batches are cooked.

Basil and Sun-Dried Tomato Pasta with Broccoli

Ingredients

Dry pasta or gnocchi, enough for 2 people

Fifteen sun-dried tomatoes

5 cloves garlic

4 cups uncooked broccoli

EVOO

S&P

1/4 cup fresh basil

3 tbls vegan margarine

Directions

Cook pasta in a large pot of salted boiling water. Steam the broccoli while pasta is cooking, until bright green. In a food processor, blend tomatoes, garlic, basil, about 1/4 cup EVOO and S&P to taste. Add more EVOO if needed to make mixture blend easier. In a medium skillet, heat margarine on low heat. Add the tomato blend and cook on low heat for about 5 minutes. Remove from heat. Add broccoli and stir. Toss in pasta and another turn of EVOO.

Ray's Tip of the Day

Don't keep the tomatoes and butter on the stove for too long! Mine turned black the first time around... boo.

Cooking with Kids

They love gnocchi. It's in their blood I think.

Cooking for the Non-Vegan

Serve gnocchi with grilled or lightly breaded chicken and top with fresh parmesan cheese.

Ray

Pretty and Delicious

noreply@blogger.com (Ray) — Tue, 08 Sep 2009 18:28:00 +0000

Colorful food peaks my interest. I'm oddly attracted to sandwiches and entrees with red onion, red cabbage, yellow pepper, and my new tasty vegan spread with an eye-catching shade of purple from the delectable kalamata olive. So I combined it with bright vegetables and laid them on a spinach wrap. This yummy (and fabulous) lunch wrap has the spotlight today!

Meditteranean Veggie Medley Wrap

Serves 2

Prep Time 15 min

Cook Time 10 min

Ingredients

3 cloves garlic

5-6 kalamata olives, pitted

Veganaise (vegan mayo found in health food stores)

cayenne pepper

S&P

1/2 cup cherry tomatoes *See tip below*

1/2 red onion, sliced

A few pieces of fresh broccoli, stems shortened

1/2 green pepper, sliced

1/4 cup corn

EVOO

Juice of 1/2 a lemon

Two large spinach or wheat wraps

Directions

Mayo

Blend garlic and kalamata olives in food processor until finely ground. Add veganaise, a few sprinkles of cayenne and S&P to taste. Blend until fully combined. Cover and cool until ready to use.

Veggies

Saute onions in a few turns of EVOO on medium heat for about 3 minutes. Add peppers, broccoli and tomatoes. Cover and cook until broccoli is bright green and can be speared with fork. Remove from heat and add corn and lemon juice.

Spread mayo on wraps and lay veggies in the center. Fold sides first then bring the back of the wrap over until all insides are tucked in; place toothpicks in both ends. Place wraps on warm skillet until brown on both sides. Cut diagonal and enjoy!

Ray's Tip of the Day

Hate cutting tiny tomatoes? Me too! Thanks Rachael Ray for the following tip:

Place tomatoes on a tupperware lid.

Cover with another lid, same size. Hold down and cut tomatoes from one side to the next, being sure to slice through every tomato. See? Easy as a tomato pie!

Cooking with Kids

Place mayo in a clean ketchup squirt bottle and let the little ones draw some mayo art on their wrap before filling with veggies.

Cooking for the Non-Vegan

Chicken seasoned with cayenne and a sprinkle of feta cheese can be a great addition to this one!

Ray

Fresh 'n' Zesty Friday

noreply@blogger.com (Ray) — Fri, 04 Sep 2009 18:36:00 +0000

Tangy tomatoes, fresh basil, and healthy whole grain short cut pasta. This fantastic pasta dish is sure to please everyone in the household. An easy 20 minute recipe like this one allows you plenty of time to sit back, relax and treat yourself to a nice glass of wine. You deserve it!

Zesty Tomato Basil Rotini

Serves 2-4

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients:

1/2 (about 7 oz.) package whole wheat rotini pasta, cooked al dente

1 package grape tomatoes

4 cloves garlic, pressed/minced

1 8 oz. can tomato sauce

crushed red pepper

fresh basil, chopped

vegan parmesan cheese (optional)

S&P

EVOO

Directions:

In a large skillet, heat two turns of EVOO on medium low heat. Add garlic and tomatoes. Cover and cook for about 10 minutes, while pasta is cooking. Before draining pasta, take about 1/2 cup of starchy liquid from the pot and set aside. Once tomatoes have begun to wilt and pop, use a potato masher and gently mash each tomato until a thick sauce has formed. Add tomato sauce and starchy liquid. Add in desired amount of crushed red pepper and S&P. Cover and simmer on low heat for a few minutes. Stir in the pasta, re-cover until cooked through and sauce is clinging to pasta. Remove from heat, transfer to large serving bowl and stir in chopped basil. Top with vegan parmesan cheese or offer real parmesan for the non-vegan.

Ray's Tip of the Day

After dropping pasta in boiling water, add a few turns of EVOO and season with S&P. When you drain the pasta, you won't need to fret about sticky noodles. The S&P also gives them a nice flavor to start a recipe with.

Cooking with Kids

Exchange oregano and thyme for the crushed red pepper, making the recipe less spicy but still yummy. Also serve with crusty garlic bread for sauce dipping.

Cooking for the Non-Vegan

A simple sprinkle of fresh grated parmesan cheese makes any eater a happy camper.

Ray

Love is in the Chili

noreply@blogger.com (Ray) — Wed, 02 Sep 2009 22:14:00 +0000

When the temperature drops and I start packing away my summer wardrobe, that usually means I'm also in the kitchen making chili. Such a great, easy route for dinner! I use a crockpot for my chili but you can also make it stovetop. If you have time in the afternoon, I suggest a slow simmer in the crock pot. Or if you have more time during the evening, stove top is probably quicker. Either way, I'm sure you will enjoy this spicy chili any night of the week!

Hearty Vegan Chili

Serves 4-6

Prep Time 15 min

Cook Time 20-30 min

4 cloves garlic, minced

1/2 medium white or yellow onion

1 16 oz can red kidney beans, drained and rinsed

1 16 oz can diced tomatoes

1 zucchini, halfed lengthwise and diced

1/2 eggplant, quartered lengthwise and diced

1/2 cup frozen or canned corn

1 8 oz can tomato sauce

1 tsp ground cumin

1-2 tsp chili powder (about a palmful)

1/2 cup water or vegetable stock

1 bay leaf

EVOO

A few jalapeno slices

In a large saucepan, heat two turns of EVOO and saute garlic and onions for about three minutes. Add zucchini and eggplant; cook on medium-low heat for 7-10 minutes or when vegetables have soaked up EVOO and begin to soften.

Crock Pot directions

Transfer vegetables to crock pot set on medium-high heat. Add diced tomatoes, tomato sauce, beans, corn and spices. If desired, add the broth or water to make chili more soupy. Cover and cook until chili has thickened - anywhere from 30 minutes to several hours, stirring occassionally.

Stove Top directions

Transfer vegetables to a large cooking pot on medium-high heat. Add diced tomatoes, tomato sauce, beans, corn and spices. If desired, add the broth or water to make a more soupy chili. Cover and cook 30-40 minutes until chili has thickened, stirring occassionally.

Serve with grilled "cheese" sandwiches or tortilla chips.

Ray's Tip of the Day

Chili is an excellent party recipe. It's a quick prep and low maintenance cooking job. I hear crock pots are so 1970's, but I use mine at every party! Find them cheap at Target and enjoy the beauty of slow simmer soups, chilis and veggie dishes. My mother even uses hers to keep meatballs and mini hotdogs warm at house parties.

Cooking with Kids

Though it may not seem like a kid-friendly dinner, chili can easily be converted to a nacho platter. Let the little ones build their own nachos with tortilla chips, vegan cheese, shredded lettuce and a heaping ladle-full of chili.

Cooking for a Non-Vegan

Sprinkle meat lovers' bowl of chili with ground turkey and shredded cheddar cheese.

Ray

Stuff the Peppers, Not the Turkey!

noreply@blogger.com (Ray) — Mon, 31 Aug 2009 23:10:00 +0000

While socializing with my mother's adorably domesticated friends at the pool last week, we brainstormed the variety of vegetables you can stuff. My favorites are stuffed peppers and stuffed zuccini, filled with anything from rice to polenta. Today, I bring you a spicy stuffy version of the delicious green bell pepper. These can be served alone (very filling!) or as an appetizer if you quarter the peppers and stuff them like a pepper boat. Enjoy!

Spanish Corn and Rice Stuffed Peppers

Serves 2

Prep Time 20 min

Cook Time 25 min

2 whole green bell peppers

1 cup brown rice, cooked

1 cup canned corn

1/2 medium white onion, diced

3 tbls tomato paste

1 cup breadcrumbs, store bought or homemade

2 tbls vegan margarine, melted

3 cloves garlic, pressed/ finely chopped

EVOO for sauteing and drizzling

salt and pepper

ground red pepper (cayenne)

2 tbls parsley, chopped

paprika

Preheat oven to 350 degrees. Place a sheet of aluminum foil on a cookie sheet. After washing your peppers, use a knife to cut around the stem and wiggle it out. Using a grapefruit spoon or serrated utensil to dig out the insides of the peppers, being careful not to puncture them through to the outside. Wash out any loose seeds and set aside on cookie sheet. Heat two turns of EVOO in a medium size pan. Cook the garlic and onion at medium low heat for about 5 minutes. While the onions are cooking, combine the rice, tomato paste, corn, parsley and breadcrumbs in a medium bowl. Add the onions and garlic and melted margarine. Season with cayenne and S&P, to taste. Stir until a thick mixture is formed. Slowly and gently stuff the peppers with the mixture until full and rounded on top of the peppers. Drizzle with EVOO and sprinkle with paprika. Bake for 20-25 minutes, until the peppers are browned and starting to soften. Serve with black beans, salsa and guacamole.

Ray's Tip of the Day

Feel free to change the seasonings and baking time to suit your taste! Personally I like a more crisp pepper with spicy stuffing.

Cooking for a Non-Vegan

Add a handful of mexican-style shredded cheese to the stuffing mix.

Cooking with Kids

This is a good recipe to have your little munchkins help you with. Have them help stuff the peppers and sprinkle the paprika. Also, use less cayenne and pepper in the mixture!

Never Give Up

noreply@blogger.com (Ray) — Sun, 23 Aug 2009 15:53:00 +0000

As my job search continues into its 10th month, I'm taking my unending persistence into the kitchen. If you spend a lot of time in that wonderful room, you probably know what it's like to have a recipe fall apart. This is the beauty of making your own works of food art - you get to experiment!

Ray's Tip of the Day:

*Don't experiment while hungry! Have a snack or cook something familiar for B/L/D, then start the kitchen chemistry. I don't know about you, but I'm a crank bot when hungry. Having a full tummy and an optimistic attitude usually go hand in hand. Happy cooking!

Recipe #2

Garlic Eggplant and Tomato Basil Stackers

Prep Time: 15 min

Cooking Time: 15

Serves 4-6

Use as a L/D compliment or multiply for a favorite party dish. Ingredients: 1 Eggplant, cut into 1" thick slices 2 cups finely diced tomato, fresh or canned 6 cloves garlic, pressed or finely chopped 2 tbls extra virgin olive oil (EVOO) Slices of crusty bread - french baguettes work great! Fresh Basil Lemon juice 1 tbls vegan butter Preheat oven to 350. In a medium skillet, heat EVOO and saute garlic on medium heat until golden (about 3 minutes). Add tomatoes and a few squirts of lemon juice and allow to simmer for about 8-10 minutes, stirring occassionally. Using a griddle pan or George Forman grill/panini press, lightly grill eggplant slices, flipping each once. Butter both sides of each bread slice and place on a cookie sheet, toast in oven for 5 minutes. Stack ingredients starting with crusty bread, spread tomato blend, add an eggplant slice and top with a small dollop of tomatoes and sprinkle with basil. So bread, tomatoes, eggplant, tomatoes, basil. YUM! Serve with linguine and red sauce or other pasta side dish. Got any non-vegan dairy lovers? Melt mozzarella cheese on their crusty bread prior to stacking and sprinkle parmesan on top with the basil. Great for kids! I like to make a smiley face on top of the kids' stackers with the tomatoes. Sometimes, I even do it for me, too. :)

Start Back at One...

noreply@blogger.com (Ray) — Sat, 15 Aug 2009 15:15:00 +0000

One blog. One woman. One recipe. That's how it starts at least. Thanks for visiting my blog! If you're looking for vegan recipes, cooking tips, and great veg restaurants to visit in Philadelphia, definitely keep this blog bookmarked. If you have a request for a recipe you have yet to perfect, send me a comment and I'll do my best to help. Here's a little background on this vegan publisher: *Loves* Meditteranean and Italian vegan recipes Vegan desserts made with pumpkin or applesauce Red wine Food in general! *Inspirations* Rachael Ray -- she cooks everything but respects the vegetarians and vegans of the cooking community. Skinny Bitch authors, Rory Freedman and Kim Barnouin. Determined chefs - vegan or not - because the kitchen is not just a room in your house, it's a holy place of art. *Who am I?* Since you can't just address someone as "writer" or "vegan," you should know that I am Ray. Born and raised in the greater Philadelphia area, I have a true passion for the environment, animal welfare and of course, cooking delicious food. My animals are rescued, my bags are reusable, and I try my hardest to walk the walk and talk the talk. I'm an open cookbook - ask me anything! Recipe #1 Choc-Full-of-Veggies Cupcakes An irresistable dessert perfect for any group gathering, each cake with a full serving of vegetables! Credit for this recipe goes to my Momma <3 Makes 24 cupcakes One package of Duncan Hines Dark Chocolate cake mix (some brands provide dark chocolate cake mix without any egg or dairy - just read the ingredients!) 1/4 cup of warm water I large can (21 oz) of pure pumpkin Icing (optional) Blend ingredients thoroughly in large mixing bowl until powdered pieces disappear. Distribute evenly into cupcake tins. Bake according to package directions. Cool and ice if desired. Enjoy!