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<channel>
	<title>Vegan A Go-Go</title>
	
	<link>http://veganagogo.com</link>
	<description>A simple vegan cooking show.</description>
	<lastBuildDate>Thu, 02 Sep 2010 04:43:12 +0000</lastBuildDate>
	<language>en</language>
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<itunes:subtitle>A Vegan cooking show.</itunes:subtitle>
	<itunes:author>veganagogo.com</itunes:author>
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	<image><url>http://veganagogo.com/images/vagglogo3.jpg</url><title>Vegan A Go-Go</title><link>http://veganagogo.com</link></image>
	
	
	<itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords>
	<itunes:explicit>no</itunes:explicit>
	
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		<title>EP 68: Pistou Veggie Soup</title>
		<link>http://veganagogo.com/show/pistou/</link>
		<comments>http://veganagogo.com/show/pistou/#comments</comments>
		<pubDate>Thu, 02 Sep 2010 04:24:24 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=277</guid>
		<description>Pistou Veggie Soup Serves: 4-6 Difficulty: Easy Prep Time: 10 minutes Cook time: 30-40 minutes A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish. 6 cups vegetable broth 1 cup water 1 cup fresh green beans 2 zucchini, diced 1 1/2 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/9UywzqU4kd4" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/pistou/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>
Pistou Veggie Soup
Serves: 4-6
Difficulty: Easy
Prep Time: 10 minutes
Cook time: 30-40 minutes
A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish.
6 cups vegetable broth
1 cup water
1 cup fresh green beans
2 zucchini, diced
1 1/2 carrots, diced
2 potatoes, diced
1/2 bunch basil, leaves picked from stems
5 cloves garlic, minced
1 1/2 tomatoes, chopped
1/4 cup olive oil
1/2 teaspoon salt
1 (15 ounce) can kidney beans or white beans, drained and rinsed
1/2 (14.5 ounce) can diced tomatoes
1/2 cup uncooked pasta, smaller variety
Bring the vegetable broth and water to a boil in a large pot. Stir in the carrots and potatoes. Return to a boil; reduce heat to medium-low, and simmer about 20 minutes. Meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside. Stir the green beans, zucchini, kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. Cook until the spaghetti is tender, about 10 minutes. Remove the soup from the heat and stir in the pistou. 
Notes
You can substitute most any kind of vegetable in this soup.
Carrots and potatoes usually need more cooking time than the green beans and zucchini, but if you want to add all the vegetables together at the beginning, that would work too.
</itunes:summary>
<itunes:subtitle>Pistou Veggie Soup Serves: 4-6 Difficulty: Easy Prep Time: 10 minutes Cook time: 30-40 minutes A hearty soup that goes great with crusty garlic bread. Enjoy the aroma of the basil-tomato pesto while you make this excellent dish. 6 cups vegetable [...]</itunes:subtitle>
<itunes:duration>6:18</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Hjkde0JAOXw/Veganagogo-EP68Pistou.mp4" fileSize="1048576" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Hjkde0JAOXw/Veganagogo-EP68Pistou.mp4" length="1048576" type="video/mp4" /><feedburner:origEnclosureLink>http://traffic.libsyn.com/veganagogo/Veganagogo-EP68Pistou.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>Ep 67: Risotto</title>
		<link>http://veganagogo.com/show/ep-67-risotto/</link>
		<comments>http://veganagogo.com/show/ep-67-risotto/#comments</comments>
		<pubDate>Fri, 23 Jul 2010 02:21:11 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=271</guid>
		<description>Mushroom Risotto Serves: ~6 Difficulty: Easy Prep Time: 10 minutes Cook time: 40-50 minutes 6 cups veggie broth 3 tablespoons olive oil 1/2 to 1 pound portobello mushrooms, thinly sliced 1/2 to 1 pound white mushrooms, thinly sliced 2 shallots or a small onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/ccCMuU1QqlU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-67-risotto/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>

	<itunes:summary>
Mushroom Risotto
Serves: ~6
Difficulty: Easy
Prep Time: 10 minutes
Cook time: 40-50 minutes
6 cups veggie broth
3 tablespoons olive oil
1/2 to 1 pound portobello mushrooms, thinly sliced
1/2 to 1 pound white mushrooms, thinly sliced
2 shallots or a small onion, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (optional)
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
2-4 tablespoons vegan margarine (optional)
Warm the broth over low heat. In a large saucepan over medium-high heat, sauté the mushrooms in 2 tbs of olive oil until they are soft. Remove from heat and set aside. Add one tbs olive oil to a large skillet (it can be the same as used for the mushrooms) and cook the shallots for 1 minute. Add the rice, stirring to coat with oil, about 2 minutes. When the edges of the rice have become translucent, pour in the wine (optional), stirring until it is fully absorbed. Add the broth in 1/2 to 1 cup measurements and cook until the liquid is absorbed. Continue adding broth in this manner until the liquid is absorbed and the rice is cooked, about 30 minutes Remove from heat. Stir in the mushrooms, chives, salt, pepper, and vegan margarine.
Notes
Stir or shake the pan regularly in the beginning – every minute or so. Constant stirring is more important toward the end of the cook time.
Use any kind of mushroom that you like, adjusting the amounts for your taste.
Try this recipe with artichokes and spinach, asparagus and mushrooms, etc… but limit the added ingredients to two.
This is pretty creamy even without the added margarine.
If you feel that the rice is not yet done but you’ve run out of broth, use hot water to make up the difference.
</itunes:summary>
<itunes:subtitle>Mushroom Risotto Serves: ~6 Difficulty: Easy Prep Time: 10 minutes Cook time: 40-50 minutes 6 cups veggie broth 3 tablespoons olive oil 1/2 to 1 pound portobello mushrooms, thinly sliced 1/2 to 1 pound white mushrooms, thinly sliced 2 shallots or a [...]</itunes:subtitle>
<itunes:author>veganagogo.com</itunes:author>
<itunes:duration>09:11</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/87zVNV9HTro/Veganagogo-EP67Risotto.mp4" fileSize="1048576" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/87zVNV9HTro/Veganagogo-EP67Risotto.mp4" length="1048576" type="video/mp4" /><feedburner:origEnclosureLink>http://traffic.libsyn.com/veganagogo/Veganagogo-EP67Risotto.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 66: Epic Strawberries</title>
		<link>http://veganagogo.com/show/epicstrawberries/</link>
		<comments>http://veganagogo.com/show/epicstrawberries/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 02:10:54 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=267</guid>
		<description>Epic Strawberries Serves: ~4 Difficulty: Easy Prep Time: 15 minutes This recipe brings out so much flavor from the berries. So good, you may not want to share! 1 pound fresh strawberries, halved, quartered or sliced 2 tbs brown sugar or other sweetener 1 tbs balsamic vinegar 1/4 freshly ground black pepper In a large [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/xf7T8cqdDLs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/epicstrawberries/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Epic Strawberries
Serves: ~4
Difficulty: Easy
Prep Time: 15 minutes
This recipe brings out so much flavor from the berries. So good, you may not want to share!
1 pound fresh strawberries, halved, quartered or sliced
2 tbs brown sugar or other sweetener
1 tbs balsamic vinegar
1/4 freshly ground black pepper
In a large bowl, toss the berries with the sugar and let sit for 10 minutes. In a small bowl, mix together the vinegar and pepper. Drizzle over the berries and toss to coat. Serve immediately.
</itunes:summary>
<itunes:subtitle>Epic Strawberries Serves: ~4 Difficulty: Easy Prep Time: 15 minutes This recipe brings out so much flavor from the berries. So good, you may not want to share! 1 pound fresh strawberries, halved, quartered or sliced 2 tbs brown sugar or other [...]</itunes:subtitle>
<itunes:duration>02:53</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/VLeFZyUsQBw/Veganagogo-EP66EpicStrawberries.mp4" fileSize="1048576" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/VLeFZyUsQBw/Veganagogo-EP66EpicStrawberries.mp4" length="1048576" type="video/mp4" /><feedburner:origEnclosureLink>http://traffic.libsyn.com/veganagogo/Veganagogo-EP66EpicStrawberries.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 65: Stuffed Cherry Tomatoes</title>
		<link>http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/</link>
		<comments>http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 01:56:37 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=263</guid>
		<description>Stuffed Cherry Tomatoes with Minted Grain Salad Serves: 6-8 Difficulty: Easy Cook Time: 20 minutes Prep Time: 10 minutes A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer. 2 cups cooked grain (quinoa, pearl barley, rice, etc…) 1/4 cup diced tomato 1/4 cup diced cucumber [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/6vWwbrqLu80" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-65-stuffed-cherry-tomatoes/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>
Stuffed Cherry Tomatoes with Minted Grain Salad
Serves: 6-8
Difficulty: Easy
Cook Time: 20 minutes
Prep Time: 10 minutes
A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer.
2 cups cooked grain (quinoa, pearl barley, rice, etc…)
1/4 cup diced tomato
1/4 cup diced cucumber
1/3 cup chopped flat-leaf parsley
2 tablespoons chopped mint
1 tablespoon finely sliced scallions, white portion only
2 teaspoons olive oil
1 teaspoon lemon juice
salt and pepper to taste
16 cherry tomatoes
Combine the cooked grain, tomato, cucumber, parsley, mint and scallions in a bowl. Stir in the olive oil, lemon juice, salt and pepper. Cut the core from the cherry tomatoes and make two cuts into the tomato and open it up. Stuff the tomatoes with some of the salad.
Notes
Most any grain would do well in this recipe. I choose quinoa because it cooks fast, is healthy and I had it readily available.
Add more or less of any ingredient to taste.
</itunes:summary>
<itunes:subtitle>Stuffed Cherry Tomatoes with Minted Grain Salad Serves: 6-8 Difficulty: Easy Cook Time: 20 minutes Prep Time: 10 minutes A great way to serve a healthy salad. Mix this up with any kind of grain that you prefer. 2 cups cooked grain (quinoa, pearl [...]</itunes:subtitle>
<itunes:duration>3:50</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/WsB67VFbQOU/Veganagogo-EP65SaladTomatoes.mp4" fileSize="46703507" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/WsB67VFbQOU/Veganagogo-EP65SaladTomatoes.mp4" length="46703507" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP65SaladTomatoes.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 64: Spicy Sweet Potatoes</title>
		<link>http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/</link>
		<comments>http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/#comments</comments>
		<pubDate>Thu, 26 Nov 2009 04:45:58 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=259</guid>
		<description>Spicy Sweet Potatoes Serves: 3-4 Difficulty: Easy Prep Time: 5-8 minutes Cook Time: ~15 minutes Cayenne pepper gives these fries a nice subtle heat! 2 tablespoons olive oil 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper 3 large sweet potato, peeled and cut into 1/4-inch slices salt and pepper to taste Preheat oven to 450 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/mqUW4KGs1Ic" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-64-spicy-sweet-potatoes/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>
Spicy Sweet Potatoes
Serves: 3-4
Difficulty: Easy
Prep Time: 5-8 minutes
Cook Time: ~15 minutes
Cayenne pepper gives these fries a nice subtle heat!
2 tablespoons olive oil
2 tablespoons maple syrup
1/4 teaspoon cayenne pepper
3 large sweet potato, peeled and cut into 1/4-inch slices
salt and pepper to taste
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil or parchment paper. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Coat the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste.  Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more. 
</itunes:summary>
<itunes:subtitle>Spicy Sweet Potatoes Serves: 3-4 Difficulty: Easy Prep Time: 5-8 minutes Cook Time: ~15 minutes Cayenne pepper gives these fries a nice subtle heat! 2 tablespoons olive oil 2 tablespoons maple syrup 1/4 teaspoon cayenne pepper 3 large sweet potato, [...]</itunes:subtitle>
<itunes:duration>04:38</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/_FENpy_tXOA/Veganagogo-EP64SweetPotato.mp4" fileSize="54400938" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/_FENpy_tXOA/Veganagogo-EP64SweetPotato.mp4" length="54400938" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP64SweetPotato.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 63: Pumpkin Empanadas</title>
		<link>http://veganagogo.com/show/ep-63-pumpkin-empanadas/</link>
		<comments>http://veganagogo.com/show/ep-63-pumpkin-empanadas/#comments</comments>
		<pubDate>Sun, 22 Nov 2009 03:28:03 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[Empanadas]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=250</guid>
		<description>Pumpkin Empanadas Serves: 16 Difficulty: Easy Prep Time: 10 minutes Cook Time: 15-20 minutes Pumpkin Filling One 15 ounce can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin pie spice Dough 1 cup water 1/4 cup sugar 1 teaspoon salt 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons) 1/8 teaspoon baking powder [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/R24ylrXuykk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-63-pumpkin-empanadas/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>

	<itunes:summary>
Pumpkin Empanadas
Serves: 16
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Pumpkin Filling
One 15 ounce can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon pumpkin pie spice 
Dough
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening
Mix the filling ingredients together and set aside.
Preheat oven to 350 degrees. Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and thoroughly mix, then gradually blend in remaining flour. Divide dough into 4 equal parts, and then shape each of those parts into 4 dough balls. Work the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Put about 1 to 1 1/2 tablespoons of pumpkin filling in the center of each circle. Moisten the edges; fold dough over and press edges together lightly with a fork. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes. 
Notes
If you don’t have any pumpkin pie spice, trying combining 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon ground cloves, or just use one teaspoon of cinnamon.
</itunes:summary>
<itunes:subtitle>Pumpkin Empanadas Serves: 16 Difficulty: Easy Prep Time: 10 minutes Cook Time: 15-20 minutes Pumpkin Filling One 15 ounce can pumpkin 1/2 cup sugar 1/4 teaspoon salt 1 teaspoon pumpkin pie spice Dough 1 cup water 1/4 cup sugar 1 teaspoon salt 2 [...]</itunes:subtitle>
<itunes:duration>8:23</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/QA3AFtcGWdc/Veganagogo-EP63Pumpkin.mp4" fileSize="97102616" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/QA3AFtcGWdc/Veganagogo-EP63Pumpkin.mp4" length="97102616" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP63Pumpkin.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>Season 3</title>
		<link>http://veganagogo.com/show/season-3/</link>
		<comments>http://veganagogo.com/show/season-3/#comments</comments>
		<pubDate>Wed, 28 Oct 2009 22:54:49 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=248</guid>
		<description>We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/oS_mja_hr2E" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/season-3/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.
</itunes:summary>
<itunes:subtitle>We are taking a little break but Season 3 will be coming out in late November. There will also be an HD version of the show. Check the website for new HD feeds.</itunes:subtitle>
<itunes:duration>0:35</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/qCmT6Ik8Qho/Veganagogo-Season3Promo.mp4" fileSize="6851578" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/qCmT6Ik8Qho/Veganagogo-Season3Promo.mp4" length="6851578" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-Season3Promo.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 62: Eggplant Curry</title>
		<link>http://veganagogo.com/show/ep-62-eggplant-curry/</link>
		<comments>http://veganagogo.com/show/ep-62-eggplant-curry/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 23:10:35 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/show/ep-62-eggplant-curry/</guid>
		<description>Eggplant Curry Serves: 4 Difficulty: Easy Prep Time: 5 minutes Cook Time: 45 minutes Eggplant never tasted better! Even non-eggplant lovers will eat this recipe! 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds or ground cumin 1 medium onion, thinly sliced 3 cloves minced garlic 1 tablespoon grated fresh ginger 1 tablespoon [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/0ffEXiMmrhU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-62-eggplant-curry/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>

	<itunes:summary>
Eggplant Curry
Serves: 4
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes
Eggplant never tasted better! Even non-eggplant lovers will eat this recipe!
1 large eggplant
2 tablespoons vegetable oil
1 teaspoon cumin seeds or ground cumin
1 medium onion, thinly sliced
3 cloves minced garlic
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 tomatoes, diced
1/2 cup coconut milk
1 fresh jalapeno chile pepper, finely chopped
1 teaspoon salt
1/4 bunch cilantro, finely chopped (optional)
Preheat oven to 450 degrees F (230 degrees C). Cut the eggplant in half and place it cut side down on a medium baking sheet. Bake 15 to 20 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop. Heat oil in a medium saucepan over medium heat. Mix in cumin and onion. Cook and stir until onion is tender.
Mix garlic, ginger, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in coconut milk. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over medium-high heat, stirring occasionally to avoid burning. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve. 
Notes
Try some carrots, green beans, zucchini or other veggies to add color and texture to this yummy curry!
Omit the coconut milk if you don’t have any on hand.
Parsley instead of cilantro might be a nice change.
</itunes:summary>
<itunes:subtitle>Eggplant Curry Serves: 4 Difficulty: Easy Prep Time: 5 minutes Cook Time: 45 minutes Eggplant never tasted better! Even non-eggplant lovers will eat this recipe! 1 large eggplant 2 tablespoons vegetable oil 1 teaspoon cumin seeds or ground cumin 1 [...]</itunes:subtitle>
<itunes:duration>5:21</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/ktbnoMCIfRY/Veganagogo-EP62EggplantCurry.mp4" fileSize="62013657" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/ktbnoMCIfRY/Veganagogo-EP62EggplantCurry.mp4" length="62013657" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP62EggplantCurry.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 61: Green Beans</title>
		<link>http://veganagogo.com/show/ep-61-green-beans/</link>
		<comments>http://veganagogo.com/show/ep-61-green-beans/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 00:42:33 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=244</guid>
		<description>Green Beans Serves: 8 Difficulty: Easy Prep Time: 2 minutes Cook Time: 45 minutes This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks. 2 pounds fresh or frozen green beans, trimmed 6 tablespoons lemon juice 1 medium onion, chopped 1/4 cup olive oil 1 (16 ounce) can diced [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/wwSovWL3Sys" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-61-green-beans/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Green Beans
Serves: 8
Difficulty: Easy
Prep Time: 2 minutes
Cook Time: 45 minutes
This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks.
2 pounds fresh or frozen green beans, trimmed
6 tablespoons lemon juice
1 medium onion, chopped
1/4 cup olive oil
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons dried parsley
1 cup water
salt and pepper to taste
1 bay leaf
Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving. 
Notes
If you like garlic, add a few cloves.
You can try adding another spice that you like (I added some dried dill).
Adjust the amount of olive oil to your tastes. More or less works for this recipe.
Substitute two fresh tomatoes for the canned if you have them on hand.
Reduce the cook time if you like crunchier veggies.
</itunes:summary>
<itunes:subtitle>Green Beans Serves: 8 Difficulty: Easy Prep Time: 2 minutes Cook Time: 45 minutes This recipe cooks itself! It’s a great side dish and is superb for entertaining and potlucks. 2 pounds fresh or frozen green beans, trimmed 6 tablespoons lemon [...]</itunes:subtitle>
<itunes:duration>03:32</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/R5_r6_INGdI/Veganagogo-EP61GreenBeans.mp4" fileSize="41634842" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/R5_r6_INGdI/Veganagogo-EP61GreenBeans.mp4" length="41634842" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP61GreenBeans.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 60: Corn Muffins</title>
		<link>http://veganagogo.com/show/corn-muffins/</link>
		<comments>http://veganagogo.com/show/corn-muffins/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 04:10:38 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=242</guid>
		<description>Corn Muffins Serves: ~12 Difficulty: Easy Prep Time: 10 minutes Cook Time: 25-30 minutes These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good! 1 1/2 cups all-purpose flour 1 cup sugar 3/4 cup cornmeal 1 tbs baking powder 1/2 tsp salt the equivalent of 2 eggs 1/2 cup canola [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/ZR6L4Nk5rrs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/corn-muffins/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Corn Muffins
Serves: ~12
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25-30 minutes
These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good!
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tbs baking powder
1/2 tsp salt
the equivalent of 2 eggs
1/2 cup canola oil or melted vegan margarine
1 cup non-dairy milk
1/4 to 1/2 cup dried, fresh or frozen blueberries
Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.
Notes
I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple.
Use another type of berry as a substitute.
Egg substitutions (per egg):

Commercial Egg Replacer (see package for measurements)
1 tbs Flaxseed and 3 tbs water blended for one minute
1/4 cup whipped silken tofu

Add some whole corn kernels for texture.
Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.
</itunes:summary>
<itunes:subtitle>Corn Muffins Serves: ~12 Difficulty: Easy Prep Time: 10 minutes Cook Time: 25-30 minutes These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good! 1 1/2 cups all-purpose flour 1 cup sugar 3/4 cup cornmeal 1 tbs [...]</itunes:subtitle>
<itunes:duration>04:57</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/5airdx_XP98/Veganagogo-EP60CornMuffins.mp4" fileSize="61209809" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/5airdx_XP98/Veganagogo-EP60CornMuffins.mp4" length="61209809" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP60CornMuffins.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 59: Cole Slaw</title>
		<link>http://veganagogo.com/show/ep-59-cole-slaw/</link>
		<comments>http://veganagogo.com/show/ep-59-cole-slaw/#comments</comments>
		<pubDate>Fri, 18 Sep 2009 15:39:38 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=239</guid>
		<description>Cole Slaw Serves: ~14 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 15 Minutes This is a great recipe that can be served warm or cold! 1 medium head cabbage, finely shredded 3 green onions, sliced 3/4 cup sugar 3/4 cup vinegar 1 1/2 teaspoons celery seed 1 1/2 teaspoons salt 3/4 cup vegetable oil [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/TJdIf7vPJ64" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-59-cole-slaw/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Cole Slaw
Serves: ~14
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes
This is a great recipe that can be served warm or cold!
1 medium head cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil  (or less, to taste)
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Notes
Buy your cabbage pre-shredded to save time!
Substitute the celery seed and salt for celery salt or omit the celery seed if you don’t have any on hand.
You can reduce the oil down to 1-2 tablespoons if you want less fat.
Try different types of vinegar for a subtle change.
</itunes:summary>
<itunes:subtitle>Cole Slaw Serves: ~14 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 15 Minutes This is a great recipe that can be served warm or cold! 1 medium head cabbage, finely shredded 3 green onions, sliced 3/4 cup sugar 3/4 cup vinegar 1 1/2 teaspoons [...]</itunes:subtitle>
<itunes:duration>04:29</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/yzUVEVvsCFo/Veganagogo-EP59ColeSlaw.mp4" fileSize="55717231" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/yzUVEVvsCFo/Veganagogo-EP59ColeSlaw.mp4" length="55717231" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP59ColeSlaw.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 58: Asian Zucchini and Onions</title>
		<link>http://veganagogo.com/show/ep-58-asian-zucchini-and-onions/</link>
		<comments>http://veganagogo.com/show/ep-58-asian-zucchini-and-onions/#comments</comments>
		<pubDate>Thu, 10 Sep 2009 22:25:43 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=236</guid>
		<description>Asian-inspired Zucchini and Onions Serves: 3-4 Difficulty: Easy Prep Time: ~5 minutes Cook Time: ~10 minutes Extremely quick and full of flavor, this never makes it to “leftovers!” 1-2 tbs vegetable oil 1 medium onion, thinly sliced 2 medium zucchini, thinly sliced 2 tbs teriyaki sauce 1 tbs soy sauce 1 tbs sesame seeds (optional) [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/DsFUSXm_iSk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-58-asian-zucchini-and-onions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Asian-inspired Zucchini and Onions
Serves: 3-4
Difficulty: Easy
Prep Time: ~5 minutes
Cook Time: ~10 minutes
Extremely quick and full of flavor, this never makes it to “leftovers!”
1-2 tbs vegetable oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
2 tbs teriyaki sauce
1 tbs soy sauce
1 tbs sesame seeds (optional) OR 1-2 tsp sesame oil
black pepper to taste
Heat the oil in a saucepan over medium-high heat. Add onions and cook 5 minutes. Add zucchini, cook for about one minute. Stir in teriyaki and say sauces, and sesame seeds/oil. Cook until the zucchini is tender, about 5 minutes.  Add black pepper and serve!
Notes
Great with rice of any kind!
Substitute low sodium teriyaki and soy sauces if necessary.
</itunes:summary>
<itunes:subtitle>Asian-inspired Zucchini and Onions Serves: 3-4 Difficulty: Easy Prep Time: ~5 minutes Cook Time: ~10 minutes Extremely quick and full of flavor, this never makes it to “leftovers!” 1-2 tbs vegetable oil 1 medium onion, thinly sliced 2 medium [...]</itunes:subtitle>
<itunes:duration>03:14</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/AgekEaLwpMQ/Veganagogo-EP58AsianZuchcini.mp4" fileSize="39896356" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/AgekEaLwpMQ/Veganagogo-EP58AsianZuchcini.mp4" length="39896356" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP58AsianZuchcini.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 57: Carrot Cake</title>
		<link>http://veganagogo.com/show/carrotcake/</link>
		<comments>http://veganagogo.com/show/carrotcake/#comments</comments>
		<pubDate>Mon, 27 Jul 2009 23:32:17 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[carrot]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=213</guid>
		<description>Carrot Cake Serves: 8-10 Difficulty: Easy Prep Time: ~10 minutes Cook Time: ~1 hour Yummy carrot cake is only an hour away! 3 teaspoons lemon juice 1 1/4 cups milk alternative 2/3 cup vegetable oil 2 teaspoons orange zest 3/4 cup packed brown sugar 3 teaspoons vanilla extract 1 1/2 cups whole wheat flour 1 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/DjnEIMKVsXk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/carrotcake/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>
Carrot Cake
Serves: 8-10
Difficulty: Easy
Prep Time: ~10 minutes
Cook Time: ~1 hour
Yummy carrot cake is only an hour away!
3 teaspoons lemon juice
1 1/4 cups milk alternative
2/3 cup vegetable oil
2 teaspoons orange zest
3/4 cup packed brown sugar
3 teaspoons vanilla extract
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inch springform pan or other deep pan. In a small bowl, add lemon juice to non-dairy milk. Stir together and let stand for a few minutes. Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar. Add sour milk and vanilla. Add flour mixture and beat until smooth. Stir in the grated carrots and chopped nuts.
Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Allow to cool.
Notes
Icing Recipe – Buttercream Frosting:
1/2 cup vegan margarine, room temp
2 cups confectioners’ sugar
1 1/2 tsp vanilla extract
2 tbs non-dairy milk (plus more if needed)
Using an electric mixer, cream the margarine until smooth. On low speed, add the remaining ingredients. Once combined, mix on high speed until light and fluffy (3-4 minutes).  If the icing is too dry, add a few more tablespoons of non-dairy milk.  Store in a tightly lidded container. Keeps in the refrigerator for up to 2 weeks.
</itunes:summary>
<itunes:subtitle>Carrot Cake Serves: 8-10 Difficulty: Easy Prep Time: ~10 minutes Cook Time: ~1 hour Yummy carrot cake is only an hour away! 3 teaspoons lemon juice 1 1/4 cups milk alternative 2/3 cup vegetable oil 2 teaspoons orange zest 3/4 cup packed brown sugar [...]</itunes:subtitle>
<itunes:duration>8:19</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Hr-7KrdyInk/Veganagogo-EP57CarrotCake.mp4" fileSize="102791329" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Hr-7KrdyInk/Veganagogo-EP57CarrotCake.mp4" length="102791329" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP57CarrotCake.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 56: Radishes with Herbed Butter</title>
		<link>http://veganagogo.com/show/ep-56-radishes-with-herbed-butter/</link>
		<comments>http://veganagogo.com/show/ep-56-radishes-with-herbed-butter/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 02:06:55 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[herb]]></category>
		<category><![CDATA[radish]]></category>
		<category><![CDATA[snack]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=190</guid>
		<description>Radishes with Herbed Butter Serves: 6-8 Difficulty: Easy Prep Time: 15 Minutes A cool yet elegant snack that will impress your friends. It’s easier than you might think! 2 bunches radishes with the tops intact 1 French baguette, sliced diagonally and lightly toasted sea salt to taste herbed butter: 1/4 pound vegan margarine, room temperature [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/tpD9sQUwpIA" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-56-radishes-with-herbed-butter/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Radishes with Herbed Butter
Serves: 6-8
Difficulty:  Easy
Prep Time: 15 Minutes
A cool yet elegant snack that will impress your friends. It’s easier than you might think!
2 bunches radishes with the tops intact
1 French baguette, sliced diagonally and lightly toasted
sea salt to taste
herbed butter:
1/4 pound vegan margarine, room temperature
1 1/2 tsp minced scallions
1 1/2 tsp minced fresh dill
1 1/2 tsp minced fresh parsley
1/2 tsp lemon juice
1/2 tsp salt
pinch of freshly ground pepper
Combine all the herbed butter ingredients in a bowl. Mix well with a rubber spatula. Alternatively, you can use an electric mixer fitted with the paddle attachment. Do not whip.
Slice the radishes thinly. Spread the butter on the slices of toasted bread and place a single layer of sliced radishes on each buttered piece of bread. Sprinkle with salt if desired. Serve at room temp.
Notes
Cucumbers might be a nice change in this recipe.
The butter had a multitude of uses. Keeps well in the refrigerator.
</itunes:summary>
<itunes:subtitle>Radishes with Herbed Butter Serves: 6-8 Difficulty: Easy Prep Time: 15 Minutes A cool yet elegant snack that will impress your friends. It’s easier than you might think! 2 bunches radishes with the tops intact 1 French baguette, sliced diagonally [...]</itunes:subtitle>
<itunes:duration>03:28</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/-Ry0CWX_v1s/Veganagogo-EP56Radishes.mp4" fileSize="40686090" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/-Ry0CWX_v1s/Veganagogo-EP56Radishes.mp4" length="40686090" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP56Radishes.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 55: Herbed Fruit Salad</title>
		<link>http://veganagogo.com/show/ep-55-herbed-fruit-salad/</link>
		<comments>http://veganagogo.com/show/ep-55-herbed-fruit-salad/#comments</comments>
		<pubDate>Mon, 22 Jun 2009 23:33:23 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=182</guid>
		<description>Herbed Fruit Salad Serves: 10 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 2 hours A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better. 4 cups 1-inch chunks honeydew 1 tablespoon fresh lime juice 3 tablespoons chopped cilantro leaves and stems 1/3 cup chopped [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/giPg53zZ9gk" height="1" width="1"/&gt;</description>
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		<slash:comments>1</slash:comments>

	<itunes:summary>
Herbed Fruit Salad
Serves: 10
Difficulty:  Easy
Prep Time: 15 Minutes
Cook Time: 2 hours
A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better.
4 cups 1-inch chunks honeydew
1 tablespoon fresh lime juice
3 tablespoons chopped cilantro leaves and stems
1/3 cup chopped fresh mint leaves
sweetener to taste
Combine the honeydew, lime juice, cilantro, mint, and sugar in a bowl; toss to combine; refrigerate at least two hours before serving.
Notes
For even more flavor, add strawberries, blueberries, pineapple, etc…
</itunes:summary>
<itunes:subtitle>Herbed Fruit Salad Serves: 10 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 2 hours A great way to give fruit salad that extra oomph! Add different types of fruit to make it even better. 4 cups 1-inch chunks honeydew 1 tablespoon fresh lime [...]</itunes:subtitle>
<itunes:duration>2:50</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Ib5PspnNdD4/Veganagogo-EP55Honeydew.mp4" fileSize="35258790" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Ib5PspnNdD4/Veganagogo-EP55Honeydew.mp4" length="35258790" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP55Honeydew.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 54: Braised Tofu</title>
		<link>http://veganagogo.com/show/ep-54-braised-tofu/</link>
		<comments>http://veganagogo.com/show/ep-54-braised-tofu/#comments</comments>
		<pubDate>Fri, 22 May 2009 22:30:02 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=178</guid>
		<description>Braised Tofu with Mushrooms Serves: 3-4 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 25 Minutes A tasty way to serve up tofu! 3/4 pound tofu 1 clove minced garlic 1/2 tsp minced gingerroot or ground ginger 1 tbsp rice vinegar 1 tbsp soy sauce 1 cup mushrooms of choice 1 1/2 vegetable broth 1 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/hx825slbjZg" height="1" width="1"/&gt;</description>
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		<slash:comments>3</slash:comments>

	<itunes:summary>
Braised Tofu with Mushrooms
Serves: 3-4
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 25 Minutes
A tasty way to serve up tofu!
3/4 pound tofu
1 clove minced garlic
1/2 tsp minced gingerroot or ground ginger
1 tbsp rice vinegar
1 tbsp soy sauce
1 cup mushrooms of choice
1 1/2 vegetable broth
1 tsp toasted sesame oil (optional)
2 scallions, coarsely chopped (optional)
Press the tofu between paper towels to remove most of the liquid. Cut it into cubes and place in a flat dish with sides. In a small bowl, combine garlic, ginger, vinegar and soy sauce. Pour marinade over tofu and toss to coat. Marinate for an about an hour.
Spoon tofu and marinade into a large skillet and add veggie broth and mushrooms. Bring to a boil, and then reduce heat to medium-low. Simmer, uncovered, until tofu is cooked through and broth is reduced by half, about 10-15 minutes. Add sesame oil and sprinkle with scallions if desired.
Notes
Serve over rice and use the broth to season the rice.
This is good with or without the sesame oil and scallions.
Use any type of mushrooms that you like: shitake, button, baby bella, etc… and cut up to any size you like.
</itunes:summary>
<itunes:subtitle>Braised Tofu with Mushrooms Serves: 3-4 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 25 Minutes A tasty way to serve up tofu! 3/4 pound tofu 1 clove minced garlic 1/2 tsp minced gingerroot or ground ginger 1 tbsp rice vinegar 1 tbsp soy sauce 1 [...]</itunes:subtitle>
<itunes:duration>04:30</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/6V54GzdZ-aY/Veganagogo-EP54BraisedTofu.mp4" fileSize="52643121" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/6V54GzdZ-aY/Veganagogo-EP54BraisedTofu.mp4" length="52643121" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP54BraisedTofu.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 53: Roasted Potato Salad</title>
		<link>http://veganagogo.com/show/ep-53-roasted-potato-salad/</link>
		<comments>http://veganagogo.com/show/ep-53-roasted-potato-salad/#comments</comments>
		<pubDate>Sat, 02 May 2009 21:07:56 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=173</guid>
		<description>Roasted Potato, Garlic and Pepper Salad Serves: 6 Difficulty: Easy/medium Prep Time: 10-15 Minutes Cook Time: 30 Minutes A refreshing alternative to traditional potato salad! 8 red potatoes &amp;#8211; unpeeled, scrubbed and cubed 2 red bell peppers or one jar of roasted red bell peppers 2 medium heads garlic 2 tbsp olive oil (more or [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/rm6RpJISutE" height="1" width="1"/&gt;</description>
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		<slash:comments>1</slash:comments>

	<itunes:summary>
Roasted Potato, Garlic and Pepper Salad
Serves: 6
Difficulty:  Easy/medium
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
A refreshing alternative to traditional potato salad!
8 red potatoes – unpeeled, scrubbed and cubed
2 red bell peppers or one jar of roasted red bell peppers
2 medium heads garlic
2 tbsp olive oil (more or less to taste)
salt and pepper to taste
1/3 cup balsamic vinegar
2 tbsp cup olive oil (more or less to taste)
1 teaspoon dried oregano
Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet. If using fresh red peppers, pass coat them with oil from the bowl. Place on a separate baking sheet. Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes. Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is brown and soft (no more than 40 minutes total).
Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.) Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
To remove the garlic, use a fork to pull the cloves out of the head of garlic. Alternatively, turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
</itunes:summary>
<itunes:subtitle>Roasted Potato, Garlic and Pepper Salad Serves: 6 Difficulty: Easy/medium Prep Time: 10-15 Minutes Cook Time: 30 Minutes A refreshing alternative to traditional potato salad! 8 red potatoes – unpeeled, scrubbed and cubed 2 red bell peppers or one [...]</itunes:subtitle>
<itunes:duration>07:55</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/efnEebm3_bA/Veganagogo-EP53PotatoSalad.mp4" fileSize="93897579" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/efnEebm3_bA/Veganagogo-EP53PotatoSalad.mp4" length="93897579" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP53PotatoSalad.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 52: Pea Soup</title>
		<link>http://veganagogo.com/show/ep-52-pea-soup/</link>
		<comments>http://veganagogo.com/show/ep-52-pea-soup/#comments</comments>
		<pubDate>Sat, 11 Apr 2009 20:05:38 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=168</guid>
		<description>Green Pea Soup Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: 10 Minutes This soup made me fall in love with peas all over again. So quick and easy, it’ll soon be a staple in your home! 2 tbsp vegan margarine 2 medium shallots, finely chopped 2 cups veggie broth 3 cups frozen [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/XDL-WlXU09Q" height="1" width="1"/&gt;</description>
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		<slash:comments>1</slash:comments>

	<itunes:summary>
Green Pea Soup
Serves: 4
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 10 Minutes
This soup made me fall in love with peas all over again. So quick and easy, it’ll soon be a staple in your home!
2 tbsp vegan margarine
2 medium shallots, finely chopped
2 cups veggie broth
3 cups frozen green peas, thawed
3 tbsp soymilk (optional)
salt and pepper to taste
Melt the margarine in a saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the broth and peas. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender and heated through.
Puree the peas either by using a stick blender or by blender/food processor. Stir in the soymilk, if using, and reheat. Season to taste with salt and pepper before serving.
Notes
You can use 1/4 to 1/2 a mild onion if you don’t have shallots.
Substitute water for broth if none is on hand.
If using a stick blender, be careful not to splash hot soup out of the pot.
You can strain the soup for a smoother texture.
Add a clove of chopped or mashed garlic for some extra flavor.
</itunes:summary>
<itunes:subtitle>Green Pea Soup Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: 10 Minutes This soup made me fall in love with peas all over again. So quick and easy, it’ll soon be a staple in your home! 2 tbsp vegan margarine 2 medium shallots, [...]</itunes:subtitle>
<itunes:duration>4:45</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/kBLjQbKizk4/Veganagogo-EP52PeaSoup.mp4" fileSize="55857524" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/kBLjQbKizk4/Veganagogo-EP52PeaSoup.mp4" length="55857524" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP52PeaSoup.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 51: Sweet Mash</title>
		<link>http://veganagogo.com/show/ep-51-sweet-mash/</link>
		<comments>http://veganagogo.com/show/ep-51-sweet-mash/#comments</comments>
		<pubDate>Sat, 04 Apr 2009 17:43:45 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=162</guid>
		<description>Sweet Mash Serves: 6 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 30 Minutes This is a fun twist on mashed sweet potatoes. Leave it chunky-style for texture! 1 (16 ounce) package baby carrots 1 sweet potato, peeled and cubed 1/4 cup vegan margarine (optional) 1/2 cup applesauce, or as needed 2 tbsp brown sugar [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/7FYlyQH0Xbs" height="1" width="1"/&gt;</description>
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		<slash:comments>2</slash:comments>

	<itunes:summary>
Sweet Mash
Serves: 6
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 30 Minutes
This is a fun twist on mashed sweet potatoes. Leave it chunky-style for texture!
1 (16 ounce) package baby carrots
1 sweet potato, peeled and cubed
1/4 cup vegan margarine (optional)
1/2 cup applesauce, or as needed
2 tbsp brown sugar
1/2 tsp cinnamon or apple pie spice
1/2 cup raisins (optional, but good!)
Place carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover. Add potatoes after 5-10 minutes of cooking. Simmer until tender, about 10-20 minutes. Drain and allow to steam dry for a minute or two. When the potatoes are ready, mash until smooth. Meanwhile, melt the margarine (optional) in a small saucepan over medium heat. Stir in the applesauce, spice and brown sugar and simmer until sugar dissolves. Then fold in the applesauce mixture and raisins.
Notes
The carrots will take longer to cook than the potato.
You can try to speed up the cook time by microwaving the carrots and sweet potatoes.
A food processor or blender might make for a smoother mash; save some of the cooking water to help facilitate blending and to adjust the consistency of the mash.
Omitting the margarine is optional and will reduce the fat content of the dish (note that Vitamin A needs fats to be absorbed by the body).  You could also add it to each serving to accommodate individual tastes if you left it out of the recipe.
</itunes:summary>
<itunes:subtitle>Sweet Mash Serves: 6 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 30 Minutes This is a fun twist on mashed sweet potatoes. Leave it chunky-style for texture! 1 (16 ounce) package baby carrots 1 sweet potato, peeled and cubed 1/4 cup vegan [...]</itunes:subtitle>
<itunes:duration>5:00</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/63KeADvrnuk/Veganagogo-EP51SweetPotatoMash.mp4" fileSize="63040704" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/63KeADvrnuk/Veganagogo-EP51SweetPotatoMash.mp4" length="63040704" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP51SweetPotatoMash.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 50: Indian Dahl</title>
		<link>http://veganagogo.com/show/indian-dahl/</link>
		<comments>http://veganagogo.com/show/indian-dahl/#comments</comments>
		<pubDate>Fri, 06 Mar 2009 04:02:18 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=159</guid>
		<description>Indian Dahl with Spinach Serves: 6 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 20 Minutes This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme. 1 1/2 cups split red lentils 3 1/2 cups water or vegetable stock 1 medium onion, chopped 1 tbs [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/po6QNupdIfk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/indian-dahl/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>

	<itunes:summary>
Indian Dahl with Spinach
Serves: 6
Difficulty:  Easy
Prep Time: 15 Minutes
Cook Time: 20 Minutes
This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme.
1 1/2 cups split red lentils
3 1/2 cups water or vegetable stock
1 medium onion, chopped
1 tbs curry powder
1/2 tsp garam masala
1/4 tsp ground ginger
1 can (14oz) diced and drained (or 2 peeled and chopped) fresh tomatoes
1/2 pound fresh or frozen spinach
salt and pepper to taste
Sort and rinse the split red lentils and let soak for 20 minutes. Strain the soaked lentils and add to a pot with the water or stock. Bring to a boil. In a saucepan over medium-high heat, sauté onion until translucent. Add curry powder, garam masala and ginger and cook 1 minute. Add tomatoes and cook until soft and/or heated through, about 5 minutes. Combine the spices and onions with the lentils. Cook until lentils are soft and desired consistency has been reached.
Notes
Use cumin and/or coriander as a substitute for the garam masala.
As it cools, the dahl will thicken nicely. Tastes great as leftovers!
This dish freezes very well.
Mix this up any way you see fit. Many different spices can be employed depending on your individual style.
Add some cayenne or hot sauce to increase the heat.
Add more or less spinach if you would like. Drain the spinach if you like a thicker dahl.
</itunes:summary>
<itunes:subtitle>Indian Dahl with Spinach Serves: 6 Difficulty: Easy Prep Time: 15 Minutes Cook Time: 20 Minutes This dish is hearty enough to be a complete meal! Serve with naan and basmati rice to complete the theme. 1 1/2 cups split red lentils 3 1/2 cups water [...]</itunes:subtitle>
<itunes:duration>06:23</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/yhVxHey-q-c/Veganagogo-EP50IndianDahl.mp4" fileSize="78954060" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/yhVxHey-q-c/Veganagogo-EP50IndianDahl.mp4" length="78954060" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP50IndianDahl.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 49: Zucchini Cobbler</title>
		<link>http://veganagogo.com/show/ep-49-zucchini-cobbler/</link>
		<comments>http://veganagogo.com/show/ep-49-zucchini-cobbler/#comments</comments>
		<pubDate>Fri, 06 Feb 2009 03:54:06 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=155</guid>
		<description>Zucchini Cobbler Serves: 18 Difficulty:  Easy/medium Prep Time: 20 Minutes Cook Time: 1 Hour This should be called “I can’t believe it’s not apple cobbler.” 8 cups peeled, chopped zucchini 2/3 cup lemon juice 1 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 4 cups all-purpose flour 2 cups white sugar 1 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/1Axxq_g-NME" height="1" width="1"/&gt;</description>
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		<slash:comments>4</slash:comments>

	<itunes:summary>
Zucchini Cobbler
Serves: 18
Difficulty:  Easy/medium
Prep Time: 20 Minutes
Cook Time: 1 Hour
This should be called “I can’t believe it’s not apple cobbler.”
8 cups peeled, chopped zucchini
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon
In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15 inch-baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture and cinnamon over zucchini. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
Notes
The completed cobbler is very sweet. The sugar can be reduced by a ½ cup for the filling and topping.
Slicing the zucchini using a mandolin or V-slicer will be faster and produce a more “apple-like” texture.
The topping/crust ingredient amounts can be reduced by half if you’d like to cut back on some of the sugar and/or calories. There should still be plenty to work with.
Mix the cinnamon into the topping to avoid burning or over-browning.
Try replacing half of the flour with old fashioned or quick cooking oats for a streusel-like consistency.
Baking the crust for 10 minutes prior to adding the filling will reduce sogginess and give it some extra crunch.
</itunes:summary>
<itunes:subtitle>Zucchini Cobbler Serves: 18 Difficulty:  Easy/medium Prep Time: 20 Minutes Cook Time: 1 Hour This should be called “I can’t believe it’s not apple cobbler.” 8 cups peeled, chopped zucchini 2/3 cup lemon juice 1 cup white sugar 1 teaspoon [...]</itunes:subtitle>
<itunes:duration>09:42</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/GtNen027XU0/Veganagogo-EP49ZucchiniCobbler.mp4" fileSize="122510062" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/GtNen027XU0/Veganagogo-EP49ZucchiniCobbler.mp4" length="122510062" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP49ZucchiniCobbler.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 48: Roasted Vegetable Soup</title>
		<link>http://veganagogo.com/show/ep-48-roasted-vegetable-soup/</link>
		<comments>http://veganagogo.com/show/ep-48-roasted-vegetable-soup/#comments</comments>
		<pubDate>Fri, 09 Jan 2009 02:10:06 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=150</guid>
		<description>Roasted Vegetable Soup Serves: 3-4 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 20 Minutes Roasting vegetables brings out so many flavors. This soup is simple yet extremely tasty! 1 medium onion 4 plum or roma tomatoes 1 medium red bell pepper 1 zucchini 1 medium carrot 2 tablespoons olive oil 1 tablespoon minced garlic [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/KQTh5W2yaCs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-48-roasted-vegetable-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Roasted Vegetable Soup
Serves: 3-4
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Roasting vegetables brings out so many flavors. This soup is simple yet extremely tasty!
1 medium onion
4 plum or roma tomatoes
1 medium red bell pepper
1 zucchini
1 medium carrot
2 tablespoons olive oil
1 tablespoon minced garlic
3 1/2 cups or two 14.5 oz cans veggie broth
1/4 tsp dried thyme
salt and pepper
Preheat the oven to 425 degrees F. Chop the onion, tomatoes, bell pepper, zucchini and carrot into medium/large pieces. Arrange in a single layer on a sheet pan and brush with olive oil. Roast uncovered for 10 minutes or until lightly browned. Remove vegetables and let cool briefly. Dice into smaller pieces if desired. Add the leftover olive oil to a 4 qt. saucepan over medium heat. Add the garlic and cook briefly (1 minute or less). Increase heat to medium-high and add broth, roasted veggies and thyme. Bring the soup to a boil, reduce heat and simmer 5 minutes. Add salt and pepper to taste.
Notes
This should keep in the fridge for a week or so.
Serve with pasta, couscous, quinoa, rice, or crusty bread.
Chopping the veggies into smaller pieces before roasting will reduce or eliminate the chopping later on, but keep an eye on them as they may roast a little faster in the oven.
We really enjoy thyme in this soup, but you can use whatever spice(s) you like.
</itunes:summary>
<itunes:subtitle>Roasted Vegetable Soup Serves: 3-4 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 20 Minutes Roasting vegetables brings out so many flavors. This soup is simple yet extremely tasty! 1 medium onion 4 plum or roma tomatoes 1 medium red bell [...]</itunes:subtitle>
<itunes:duration>05:07</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/YYVwykt7Kz0/Veganagogo-EP48VegetableSoup.mp4" fileSize="60565853" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/YYVwykt7Kz0/Veganagogo-EP48VegetableSoup.mp4" length="60565853" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP48VegetableSoup.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 47: Mulled Cider</title>
		<link>http://veganagogo.com/show/ep-47-mulled-cider/</link>
		<comments>http://veganagogo.com/show/ep-47-mulled-cider/#comments</comments>
		<pubDate>Sat, 29 Nov 2008 03:18:10 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[cider]]></category>
		<category><![CDATA[holliday]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=132</guid>
		<description>Easy Mulled Cider Serves: 10-12 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 40 Minutes You won&amp;#8217;t believe what an orange peel and three little cloves will do to two quarts of cider! 1 large orange 3 whole cloves 2¾ cups orange juice 8 cups apple cider/juice ¼ cup raisins 1 cinnamon stick Peel the [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/bBVky-Avy5U" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-47-mulled-cider/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>
Easy Mulled Cider
Serves: 10-12
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 40 Minutes
You won’t believe what an orange peel and three little cloves will do to two quarts of cider!
1 large orange
3 whole cloves
2¾ cups orange juice
8 cups apple cider/juice
¼ cup raisins
1 cinnamon stick
Peel the skin from the orange, leaving as much of the white pith behind as possible. Stick the cloves through the skin. Squeeze the juice from the orange and add it to the 2¾ cups orange juice. Place all the ingredients in a large, non-reactive pot and bring to a boil over high heat. Remove the pot from heat, cover and allow the flavors to blend for 30 minutes. Serve warm or cold.
Notes
Strain the mulled cider before serving to avoid any rogue raisins.
This should keep in the fridge for a week or so.
The cider can be kept warm in a saucepan over very low heat or in a slow cooker.
Music by: Gramercy Arms
iTunes
</itunes:summary>
<itunes:subtitle>Easy Mulled Cider Serves: 10-12 Difficulty: Easy Prep Time: 5 Minutes Cook Time: 40 Minutes You won’t believe what an orange peel and three little cloves will do to two quarts of cider! 1 large orange 3 whole cloves 2¾ cups orange juice 8 cups [...]</itunes:subtitle>
<itunes:duration>02:37</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/S3MOiS0Gy_A/Veganagogo-EP47MulledCider.mp4" fileSize="31268142" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/S3MOiS0Gy_A/Veganagogo-EP47MulledCider.mp4" length="31268142" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP47MulledCider.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>Field Trip</title>
		<link>http://veganagogo.com/show/field-trip/</link>
		<comments>http://veganagogo.com/show/field-trip/#comments</comments>
		<pubDate>Fri, 21 Nov 2008 02:39:19 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[cider]]></category>
		<category><![CDATA[cider mill]]></category>
		<category><![CDATA[puppy]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=127</guid>
		<description>We take a little field trip with our friend Allie to get the key ingredient for a little something on those cold nights. Music by: Conservative Man iTunes&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/DpnN9osNLug" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/field-trip/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
We take a little field trip with our friend Allie to get the key ingredient for a little something on those cold nights.
Music by: Conservative Man
iTunes
</itunes:summary>
<itunes:subtitle>We take a little field trip with our friend Allie to get the key ingredient for a little something on those cold nights. Music by: Conservative Man iTunes</itunes:subtitle>
<itunes:duration>02:22</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/2jlxuLmdOqI/Veganagogo-FieldTrip.mp4" fileSize="28980568" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/2jlxuLmdOqI/Veganagogo-FieldTrip.mp4" length="28980568" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-FieldTrip.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 46: Coconut Rice</title>
		<link>http://veganagogo.com/show/ep-46-coconut-rice/</link>
		<comments>http://veganagogo.com/show/ep-46-coconut-rice/#comments</comments>
		<pubDate>Sat, 15 Nov 2008 01:00:44 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[Coconut]]></category>
		<category><![CDATA[Rice]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=122</guid>
		<description>Coconut Rice Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: ~30 Minutes This rice has a very light flavor and pairs well with other curry-flavored veggies or tofu. 1 cup rice, rinsed 1/4 cup diced onion 1 can (14oz) coconut milk 1/4 cup water 2 slices fresh ginger root 2 teaspoons curry powder [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/DnhNjQYfRdc" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-46-coconut-rice/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>
Coconut Rice
Serves: 4
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: ~30 Minutes
This rice has a very light flavor and pairs well with other curry-flavored veggies or tofu.
1 cup rice, rinsed
1/4 cup diced onion
1 can (14oz) coconut milk
1/4 cup water
2 slices fresh ginger root
2 teaspoons curry powder
1/2 teaspoon salt
In a medium saucepan, combine rice, onion, coconut milk, water, ginger, curry powder, and salt. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Notes
Basmati or jasmine rice gives this rice a subtle undertone.
Use light coconut milk to make this a little healthier.
Add some extra ginger, curry powder or cayenne pepper for an extra kick. A few teaspoons of ginger spice can substitute for fresh.
Like most rice dishes, this freezes well.
</itunes:summary>
<itunes:subtitle>Coconut Rice Serves: 4 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: ~30 Minutes This rice has a very light flavor and pairs well with other curry-flavored veggies or tofu. 1 cup rice, rinsed 1/4 cup diced onion 1 can (14oz) coconut milk 1/4 [...]</itunes:subtitle>
<itunes:duration>04:45</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/GYsra8gtw0I/Veganagogo-EP46CoconutRice.mp4" fileSize="57149023" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/GYsra8gtw0I/Veganagogo-EP46CoconutRice.mp4" length="57149023" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP46CoconutRice.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 45: Peanut-Butter Noodles</title>
		<link>http://veganagogo.com/show/peanut_butter_noodles/</link>
		<comments>http://veganagogo.com/show/peanut_butter_noodles/#comments</comments>
		<pubDate>Fri, 07 Nov 2008 06:07:15 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[Noodles]]></category>
		<category><![CDATA[Peanut]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=116</guid>
		<description>Peanut-Butter Noodles Serves: 4 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 10 Minutes This great-tasting dish is so easy and quick to make! It’s the total package! 1/2 cup vegetable broth 1 1/2 tablespoons minced fresh ginger 3 tablespoons soy sauce 3 tablespoons peanut butter 1 1/2 tablespoons sweetener (agave nectar, sugar, etc…) 2 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/AxPgfmN9aRU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/peanut_butter_noodles/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>

	<itunes:summary>
Peanut-Butter Noodles
Serves: 4
Difficulty:  Easy
Prep Time: 10-15 Minutes
Cook Time: 10 Minutes
This great-tasting dish is so easy and quick to make! It’s the total package!
1/2 cup vegetable broth
1 1/2 tablespoons minced fresh ginger
3 tablespoons soy sauce
3 tablespoons peanut butter
1 1/2 tablespoons sweetener (agave nectar, sugar, etc…)
2 teaspoons hot chile paste (optional)
3 cloves garlic, minced
8 ounces noodles
Optional for presentation:
1/4 cup chopped green onions
1/4 cup chopped peanuts
Cook noodles according to directions. While the noodles are cooking, combine broth, ginger, soy sauce, peanut butter, sweetener, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and stir until coated. Garnish with green onions and peanuts.
Notes
Use any type of noodles you’d like: pasta, soba, bean thread, etc.
You can try a teaspoon or two (or to taste) of powdered ginger instead of fresh.
Add assorted sliced veggies for some extra nutrition. The smaller the dice, the faster they’ll cook.
Edamame or tofu would add a great source of protein!
</itunes:summary>
<itunes:subtitle>Peanut-Butter Noodles Serves: 4 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 10 Minutes This great-tasting dish is so easy and quick to make! It’s the total package! 1/2 cup vegetable broth 1 1/2 tablespoons minced fresh ginger 3 [...]</itunes:subtitle>
<itunes:duration>04:43</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Amvy74vnk30/Veganagogo-Ep45PeanutButterNoodles_copy.mp4" fileSize="54282967" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Amvy74vnk30/Veganagogo-Ep45PeanutButterNoodles_copy.mp4" length="54282967" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-Ep45PeanutButterNoodles_copy.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 44: Easy Greens</title>
		<link>http://veganagogo.com/show/ep-44-easy-greens/</link>
		<comments>http://veganagogo.com/show/ep-44-easy-greens/#comments</comments>
		<pubDate>Fri, 31 Oct 2008 01:58:13 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[Greens]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=112</guid>
		<description>Easy Greens Serves: 6 Difficulty: Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This recipe is a great way to get more greens in your diet. Yay Greens! 1 tablespoon veggie oil 1 tablespoon vegan margarine 4-8 cloves garlic, thinly sliced ~1.5 lb fresh greens 1 cup veggie broth salt and pepper Melt the [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/2g0HqebClOU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-44-easy-greens/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>

	<itunes:summary>
Easy Greens
Serves: 6
Difficulty:  Easy
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
This recipe is a great way to get more greens in your diet. Yay Greens!
1 tablespoon veggie oil
1 tablespoon vegan margarine
4-8 cloves garlic, thinly sliced
~1.5 lb fresh greens
1 cup veggie broth
salt and pepper
Melt the butter with the oil in a fairly large skillet over medium heat until it stops bubbling. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the greens and cook for about 5 minutes while stirring, until the leaves are a little wilted and start to cook down. Add the veggie broth, stir and cover. Cook for 15-20 minutes, stirring occasionally. Add salt and pepper to taste. Enjoy!
Notes
Any kind of green will work great in this recipe.
Tongs work very well for stirring the greens.
</itunes:summary>
<itunes:subtitle>Easy Greens Serves: 6 Difficulty: Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This recipe is a great way to get more greens in your diet. Yay Greens! 1 tablespoon veggie oil 1 tablespoon vegan margarine 4-8 cloves garlic, thinly sliced ~1.5 [...]</itunes:subtitle>
<itunes:duration>05:50</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/xBHyqtXrIRg/Veganagogo-EP44EasyGreens.mp4" fileSize="73284470" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/xBHyqtXrIRg/Veganagogo-EP44EasyGreens.mp4" length="73284470" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP44EasyGreens.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 43: Bean Soup</title>
		<link>http://veganagogo.com/show/bean_soup/</link>
		<comments>http://veganagogo.com/show/bean_soup/#comments</comments>
		<pubDate>Thu, 16 Oct 2008 19:00:53 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>
		<category><![CDATA[bean]]></category>
		<category><![CDATA[chili]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=85</guid>
		<description>(Black) Bean Soup Serves: 6 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant! 1 tablespoon olive oil 1 large onion, chopped 1-2 stalks celery, chopped 2 carrots, chopped 4 cloves garlic, chopped 2 tablespoons [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/YwJn_nmEmG0" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/bean_soup/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>

	<itunes:summary>
(Black) Bean Soup
Serves: 6
Difficulty:  Easy
Prep Time: 10-15 Minutes
Cook Time: 30 Minutes
This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant!
1 tablespoon olive oil
1 large onion, chopped
1-2 stalks celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth (or water)
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes
Heat oil in a large pot over medium-high heat. Sauté onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. While it comes to a boil, puree the remaining 2 cans of beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.
Notes
The soup will thicken as it cools, but if you want it thicker, reduce the amount of broth by a cup.
This is pretty spicy on it’s own, but if you want to turn up the heat, add some cayenne pepper.
Try different kinds of beans to mix things up.
Use water if you don’t have any veggie broth on hand.
Frozen corn should work as a substitute for canned.
I like to add some crushed tortilla chips on top for some added crunch!
You can add extra veggies to make it even heartier, but it’s great as is.
</itunes:summary>
<itunes:subtitle>(Black) Bean Soup Serves: 6 Difficulty:  Easy Prep Time: 10-15 Minutes Cook Time: 30 Minutes This is the best black bean soup recipe I’ve come across that wasn’t served to me in a restaurant! 1 tablespoon olive oil 1 large onion, chopped 1-2 [...]</itunes:subtitle>
<itunes:duration>05:25</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/0LoGubwVUsQ/Veganagogo-EP43BeanSoup.mp4" fileSize="63595047" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/0LoGubwVUsQ/Veganagogo-EP43BeanSoup.mp4" length="63595047" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP43BeanSoup.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 42: Spicy Potato Wedges</title>
		<link>http://veganagogo.com/show/ep-42-spicy-potato-wedges/</link>
		<comments>http://veganagogo.com/show/ep-42-spicy-potato-wedges/#comments</comments>
		<pubDate>Fri, 03 Oct 2008 03:01:49 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=77</guid>
		<description>Spicy Potato Wedges Serves: 3-4 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 20-25 Minutes These potatoes have some kick! Make sure there’s enough to share because you won’t be able to stop eating them! 2 tbs vegetable oil 1 tsp paprika 1 tsp chili powder 1 tsp seasoned salt 4 medium-sized potatoes, cut into [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/Rhsca2PdXHU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-42-spicy-potato-wedges/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Spicy Potato Wedges
Serves: 3-4
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 20-25 Minutes
These potatoes have some kick! Make sure there’s enough to share because you won’t be able to stop eating them!
2 tbs vegetable oil
1 tsp paprika
1 tsp chili powder
1 tsp seasoned salt
4 medium-sized potatoes, cut into wedges
Preheat the oven to 400 degrees.
Mix the oil and spices together. Toss in the potatoes and mix thoroughly. Spread the wedges in a single layer on a baking sheet. Bake for 20-25 minutes or until the potatoes are soft on the inside and a little crispy on the outside.
Notes
Add some cayenne pepper if you like more heat.
You can change the flavors to suit your tastes, such as an Italian seasoning blend.
</itunes:summary>
<itunes:subtitle>Spicy Potato Wedges Serves: 3-4 Difficulty: Easy Prep Time: 10 Minutes Cook Time: 20-25 Minutes These potatoes have some kick! Make sure there’s enough to share because you won’t be able to stop eating them! 2 tbs vegetable oil 1 tsp paprika 1 [...]</itunes:subtitle>
<itunes:duration>03:30</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/d-GBNpNsGMs/Veganagogo-EP42SpicyFries.mp4" fileSize="43609324" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/d-GBNpNsGMs/Veganagogo-EP42SpicyFries.mp4" length="43609324" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP42SpicyFries.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 41: Chocolate Pudding Cake</title>
		<link>http://veganagogo.com/show/ep-41-chocolate-pudding-cake/</link>
		<comments>http://veganagogo.com/show/ep-41-chocolate-pudding-cake/#comments</comments>
		<pubDate>Fri, 26 Sep 2008 02:37:48 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=71</guid>
		<description>Chocolate Pudding Cake Serves: 9-12 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 35 Minutes Pudding and cake. ‘Nuff said. 3/4 cup all-purpose flour 2/3 cup white sugar 1/2 cup unsweetened cocoa powder, divided 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk alternative 3 tablespoons vegetable oil 2/3 cup packed brown sugar [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/RH49ZJyOfV8" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-41-chocolate-pudding-cake/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>

	<itunes:summary>
Chocolate Pudding Cake
Serves: 9-12
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Pudding and cake. ‘Nuff said.
3/4 cup all-purpose flour
2/3 cup white sugar
1/2 cup unsweetened cocoa powder, divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk alternative
3 tablespoons vegetable oil
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups hot water
1/4 cup miniature semisweet chocolate chips (optional)
Preheat oven to 350 degrees F (175 degrees C). In an 8×8 inch square pan, stir together the flour, white sugar, 1/4 cup of cocoa, baking powder and salt. Add milk and oil and mix well. Sprinkle brown sugar, chocolate chips (optional) and remaining cocoa over the mixture. Add the vanilla to the hot water and then pour the water over the top. Bake for 30 to 35 minutes in the preheated oven, until the surface appears dry. Serve warm with a spoon or at room temperature.
Notes
To make it more cakey, double the flour, sugar, cocoa (in the cake), baking powder, salt, milk alternative and oil.
Adding chocolate chips to the pudding mixture will make creamier pudding.
</itunes:summary>
<itunes:subtitle>Chocolate Pudding Cake Serves: 9-12 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 35 Minutes Pudding and cake. ‘Nuff said. 3/4 cup all-purpose flour 2/3 cup white sugar 1/2 cup unsweetened cocoa powder, divided 1 1/2 teaspoons baking powder [...]</itunes:subtitle>
<itunes:duration>06:28</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/-tdse3Ikl8o/Veganagogo-41Chocolatepuddingcake.mp4" fileSize="80216159" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/-tdse3Ikl8o/Veganagogo-41Chocolatepuddingcake.mp4" length="80216159" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-41Chocolatepuddingcake.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>Season 2 Coming in September…</title>
		<link>http://veganagogo.com/blog/season-2-coming-in-september/</link>
		<comments>http://veganagogo.com/blog/season-2-coming-in-september/#comments</comments>
		<pubDate>Thu, 21 Aug 2008 03:12:29 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[blog]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=55</guid>
		<description>All new episodes are coming soon.&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/oTxHS8uiPqc" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/blog/season-2-coming-in-september/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>All new episodes are coming soon.

</itunes:summary>
<itunes:subtitle>All new episodes are coming soon.</itunes:subtitle>
<itunes:duration>0:31</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Qu4W9Jmo3uc/Veganagogo-Season2Promo.mp4" fileSize="5740605" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Qu4W9Jmo3uc/Veganagogo-Season2Promo.mp4" length="5740605" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-Season2Promo.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 40: Caramelized Rosemary Pears</title>
		<link>http://veganagogo.com/show/ep-40-caramelized-rosemary-pears/</link>
		<comments>http://veganagogo.com/show/ep-40-caramelized-rosemary-pears/#comments</comments>
		<pubDate>Thu, 07 Aug 2008 02:19:26 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=54</guid>
		<description>Caramelized Rosemary Pears Serves: 6-8 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: 20 Minutes Hints of rosemary and pepper highlight this wonderfully sweet and flavorful dessert. Enjoy with a scoop of soy ice cream. 2 tablespoons vegan margarine 5 pears (about two 14.5 oz cans), cut into wedges 1 sprig fresh rosemary 1/4 teaspoon [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/TdOaLsl6HQQ" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-40-caramelized-rosemary-pears/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary> 
Caramelized Rosemary Pears
Serves: 6-8
Difficulty:  Easy
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Hints of rosemary and pepper highlight this wonderfully sweet and flavorful dessert. Enjoy with a scoop of soy ice cream.
2 tablespoons vegan margarine
5 pears (about two 14.5 oz cans), cut into wedges
1 sprig fresh rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Melt margarine in a large skillet over medium-high heat. Add pears, rosemary and salt. Cook, stirring occasionally, until pears are brown and caramelized, 15-20 minutes. Remove rosemary sprig and stir in pepper. Serve warm.
Notes
You can use fresh pears, just prep them beforehand: Peal, core and cut each into 8 wedges. Spread them in one layer on a greased pan and bake at 350 for 25 minutes. Let cool, cover with plastic wrap and chill (overnight if time allows).
</itunes:summary>
<itunes:subtitle>Caramelized Rosemary Pears Serves: 6-8 Difficulty:  Easy Prep Time: 5 Minutes Cook Time: 20 Minutes Hints of rosemary and pepper highlight this wonderfully sweet and flavorful dessert. Enjoy with a scoop of soy ice cream. 2 tablespoons vegan [...]</itunes:subtitle>
<itunes:duration>03:49</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/hoZzoWsW-F0/Veganagogo-EP40RosemaryPears.mp4" fileSize="32334414" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/hoZzoWsW-F0/Veganagogo-EP40RosemaryPears.mp4" length="32334414" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP40RosemaryPears.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 39: Rosemary Foccacia</title>
		<link>http://veganagogo.com/show/ep-39-rosemary-foccacia/</link>
		<comments>http://veganagogo.com/show/ep-39-rosemary-foccacia/#comments</comments>
		<pubDate>Fri, 01 Aug 2008 06:36:24 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=53</guid>
		<description>Rosemary Foccacia Serves: 10-12 Difficulty:  Medium Prep Time: ~45 Minutes Cook Time: 20 Minutes This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread is homemade! 1 tablespoon sugar or agave nectar 2 cups warm water 1 tablespoon [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/70P9Hv6rLAc" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-39-rosemary-foccacia/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary> 
Rosemary Foccacia
Serves: 10-12
Difficulty:  Medium
Prep Time: ~45 Minutes
Cook Time: 20 Minutes
This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread is homemade!
1 tablespoon sugar or agave nectar
2 cups warm water
1 tablespoon active dry yeast
1 tablespoon salt
1 tablespoon extra-virgin olive oil
1/2 cup diced onion
5 cups all-purpose flour, or as needed
2-3 tablespoons extra-virgin olive oil
2 tablespoons fresh chopped rosemary
1 tablespoon kosher salt
Dissolve sugar in the warm water in a large bowl. Sprinkle yeast over the top. Let stand for 5 minutes until the yeast softens and begins to foam. Stir in 1 tablespoon of salt, 1 tablespoon olive oil, onions, and 5 cups of flour until the dough comes together. Knead on a well-floured surface until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 20 minutes.
Preheat oven to 415 degrees F (215 degrees C). Place dough onto oiled baking sheet, and flatten to cover the whole sheet evenly. Use the tips of your fingers to make indentations all over the dough spaced about 1 inch apart. Drizzle the focaccia with 2-3 tablespoons olive oil, then sprinkle rosemary and remaining 1 tablespoon of kosher salt over the top. Let rise for 10 minutes. Bake in preheated oven 20 minutes until golden brown.
Notes
This bread makes good pizza dough. Just omit the onions. You can make it ahead and refrigerate for two-three days.
Change the toppings by adding:
Oregano and kalamata olives.
Tomato, basil, sliced olives and garlic.
Sliced red onions, artichoke hearts and kalamata olives.
</itunes:summary>
<itunes:subtitle>Rosemary Foccacia Serves: 10-12 Difficulty:  Medium Prep Time: ~45 Minutes Cook Time: 20 Minutes This amazing bread can be customized in so many ways; it’s a great recipe to have on hand. Impress your friends/family when you tell them the bread [...]</itunes:subtitle>
<itunes:duration>05:45</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/FHETdgWuT4Y/Veganagogo-EP39Foccacia.mp4" fileSize="65405751" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/FHETdgWuT4Y/Veganagogo-EP39Foccacia.mp4" length="65405751" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP39Foccacia.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 38: Stuffed Zucchini</title>
		<link>http://veganagogo.com/show/ep-38-stuffed-zucchini/</link>
		<comments>http://veganagogo.com/show/ep-38-stuffed-zucchini/#comments</comments>
		<pubDate>Thu, 24 Jul 2008 05:23:44 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=52</guid>
		<description>Stuffed Zucchini Serves: 6-8 Difficulty:  Medium Prep Time: 10 Minutes Cook Time: 45 Minutes Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way. INGREDIENTS: 4 zucchini, halved 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, crushed 1/2 (8 ounce) package button [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/Oeb9ENxbYXk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-38-stuffed-zucchini/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary> 
Stuffed Zucchini
Serves: 6-8
Difficulty:  Medium
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way.
INGREDIENTS:
4 zucchini, halved
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, crushed
1/2 (8 ounce) package button mushrooms, sliced
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin, or to taste
1 (15.5 ounce) can chick peas, drained and rinsed
1/2 lemon, juiced
salt to taste
ground black pepper to taste
Grease a shallow baking dish.
Scoop out the flesh of the zucchini; chop the flesh and set aside. Place the shells in the prepared dish. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute onions for 5 minutes, then add garlic and saute 2 minutes more. Stir in chopped zucchini and mushrooms; saute 5 minutes. Stir in coriander, cumin, chick peas, lemon juice, parsley, salt and pepper. Spoon mixture into zucchini shells. Bake in preheated oven for 30 to 40 minutes, or until zucchini are tender.
Notes
No time? Just chop up the zucchini, cook it all up in the skillet and then bake in the oven.
Tastes great with rice, couscous or quinoa.
Use a melon baller to remove the flesh of the zucchini.
Try an Italian spin by substituting 1 1/2 teaspoons of Italian herbs and serving with spaghetti sauce.
Stir in 2 tablespoons of chopped parsley before filling the shells.
</itunes:summary>
<itunes:subtitle>Stuffed Zucchini Serves: 6-8 Difficulty:  Medium Prep Time: 10 Minutes Cook Time: 45 Minutes Have a lot of zucchini? This recipe is a great way to use it up in a tasty and interesting way. INGREDIENTS: 4 zucchini, halved 1 tablespoon olive oil 1 [...]</itunes:subtitle>
<itunes:duration>08:37</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/JPhTsFSfqyo/Veganagogo-EP38StuffedZucchini.mp4" fileSize="96333316" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/JPhTsFSfqyo/Veganagogo-EP38StuffedZucchini.mp4" length="96333316" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP38StuffedZucchini.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 37: Quinoa Tabbouleh</title>
		<link>http://veganagogo.com/show/ep-37-quinoa-tabbouleh/</link>
		<comments>http://veganagogo.com/show/ep-37-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 17 Jul 2008 11:53:58 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=51</guid>
		<description>Quinoa Tabbouleh Serves: 6-8 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr) This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe. 2 cups veggie broth or water 1 cup quinoa 1 pinch salt 2 tbs [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/nmQvt-8cB_s" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-37-quinoa-tabbouleh/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary> 
Quinoa Tabbouleh
Serves: 6-8
Difficulty:  Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr)
This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe.
2 cups veggie broth or water
1 cup quinoa
1 pinch salt
2 tbs to 1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped
In a saucepan bring veggie broth/water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 10-15 minutes. Allow to cool to room temperature. In a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Notes
Quarter cherry tomatoes for a nice presentation.
Add two cloves of crushed or minced garlic to add a little extra punch.
Try using cilantro instead of parsley, or use half cilantro, half parsley.
Veggie broth might give this a heartier flavor, but water works great if no veggie broth is on hand.
You can place the quinoa in the refrigerator to accelerate cooling.
</itunes:summary>
<itunes:subtitle>Quinoa Tabbouleh Serves: 6-8 Difficulty:  Easy Prep Time: 10 Minutes Cook Time: 15 Minutes (Cooling time: 30 min to 1 hr) This tasty salad could easily be the main course! It’s a great way to showcase quinoa in a familiar recipe. 2 cups veggie [...]</itunes:subtitle>
<itunes:duration>03:53</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/1ljcBI3X_-s/Veganagogo-EP37QuinoaTabouli.mp4" fileSize="32158007" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/1ljcBI3X_-s/Veganagogo-EP37QuinoaTabouli.mp4" length="32158007" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP37QuinoaTabouli.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 36: Peach Melba</title>
		<link>http://veganagogo.com/show/ep-36-peach-melba/</link>
		<comments>http://veganagogo.com/show/ep-36-peach-melba/#comments</comments>
		<pubDate>Wed, 09 Jul 2008 04:02:52 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=50</guid>
		<description>Peach Melba Serves: 6-8 Difficulty:  Easy Prep time:  10 minutes 1 16-ounce can of peach halves or 4 fresh peaches (pitted and halved) 2 pints non-dairy vanilla ice cream Raspberry sauce (see below) Place 1-2 peach halves in each dish. Scoop non-dairy ice cream on top and drizzle with raspberry coulis. Serve immediately. Notes Raspberry [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/XqKMpL_pfGQ" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-36-peach-melba/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Peach Melba
Serves: 6-8
Difficulty:  Easy
Prep time:  10 minutes
1 16-ounce can of peach halves or 4 fresh peaches (pitted and halved)
2 pints non-dairy vanilla ice cream
Raspberry sauce (see below)
Place 1-2 peach halves in each dish. Scoop non-dairy ice cream on top and drizzle with raspberry coulis. Serve immediately.
Notes
Raspberry Coulis
2 cups fresh or 10 ounces frozen raspberries
1/4 cup sugar
Add all ingredients to a blender and blend until smooth. Store in an airtight container in the refrigerator for up to one week.
</itunes:summary>
<itunes:subtitle>Peach Melba Serves: 6-8 Difficulty:  Easy Prep time:  10 minutes 1 16-ounce can of peach halves or 4 fresh peaches (pitted and halved) 2 pints non-dairy vanilla ice cream Raspberry sauce (see below) Place 1-2 peach halves in each dish. Scoop [...]</itunes:subtitle>
<itunes:duration>03:22</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/C5w_MDbe8AM/Veganagogo-EP36PeachMelba.mp4" fileSize="27619947" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/C5w_MDbe8AM/Veganagogo-EP36PeachMelba.mp4" length="27619947" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP36PeachMelba.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 35: Et tu, Fruté?</title>
		<link>http://veganagogo.com/show/ep-35-et-tu-frut/</link>
		<comments>http://veganagogo.com/show/ep-35-et-tu-frut/#comments</comments>
		<pubDate>Wed, 02 Jul 2008 04:02:32 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=49</guid>
		<description>Orange Julius Serves: ~4 Difficulty:  Easy Prep time:  10 minutes We almost couldn’t get a picture for this recipe because we kept drinking it! Traditional Orange Julius 6 oz concentrated orange juice 1 cup soy milk 1 cup water 1/2 cup sugar 1 tsp vanilla 8-9 ice cubes Add all ingredients to a blender and [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/WlK6DwIo3HA" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-35-et-tu-frut/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>
Orange Julius
Serves: ~4
Difficulty:  Easy
Prep time:  10 minutes
We almost couldn’t get a picture for this recipe because we kept drinking it!
Traditional Orange Julius
6 oz concentrated orange juice
1 cup soy milk
1 cup water
1/2 cup sugar
1 tsp vanilla
8-9 ice cubes
Add all ingredients to a blender and blend until smooth.
Less Traditional Orange Julius
3/4 cup concentrated orange juice
3/4 cup soy milk
3/4 cup water
3 cups vanilla soy ice cream
2-3 tbs sugar
1 tsp vanilla
Add all the ingredients to a blender and blend until smooth.
Notes
This can get pretty sweet if you use sweetened soy milk. You can adjust the level of sweetness by adding more or less sugar.
Powdered sugar will blend more smoothly than regular sugar.
Change the scale and use a stick blender for an easy treat for one or two with less to clean.
</itunes:summary>
<itunes:subtitle>Orange Julius Serves: ~4 Difficulty:  Easy Prep time:  10 minutes We almost couldn’t get a picture for this recipe because we kept drinking it! Traditional Orange Julius 6 oz concentrated orange juice 1 cup soy milk 1 cup water 1/2 cup sugar 1 [...]</itunes:subtitle>
<itunes:duration>03:20</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/c6Rs9oelhS8/Veganagogo-EP35OrangeJulius.mp4" fileSize="27296412" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/c6Rs9oelhS8/Veganagogo-EP35OrangeJulius.mp4" length="27296412" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP35OrangeJulius.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 34: Sweet Potato Pineapple Curry</title>
		<link>http://veganagogo.com/show/ep-34-sweet-potato-pineapple-curry/</link>
		<comments>http://veganagogo.com/show/ep-34-sweet-potato-pineapple-curry/#comments</comments>
		<pubDate>Wed, 25 Jun 2008 03:58:34 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=48</guid>
		<description>Sweet Potato Pineapple Curry Serves: 4-6 Difficulty:  Easy Prep time:  10 minutes Cook time:  20 minutes Sweet and savory, this hearty curry will be a new favorite. Feel free to adjust to your liking! 1 teaspoon oil 1/4 cup red curry paste 2 (13.5 ounce) cans coconut milk 1-2 tablespoons soy sauce (optional) ~2-3 sweet [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/j0Hew-gfoGc" height="1" width="1"/&gt;</description>
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		<slash:comments>1</slash:comments>

	<itunes:summary>
Sweet Potato Pineapple Curry
Serves: 4-6
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  20 minutes
Sweet and savory, this hearty curry will be a new favorite. Feel free to adjust to your liking!
1 teaspoon oil
1/4 cup red curry paste
2 (13.5 ounce) cans coconut milk
1-2 tablespoons soy sauce (optional)
~2-3 sweet potatoes, diced
1/4 cup white sugar
1 1/2 cups sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 cup pineapple chunks, drained
Heat about a teaspoon of oil in a wok over medium heat. Add the curry paste and cook briefly.  Mix in the coconut milk, sweet potatoes, soy sauce (optional), sugar, and bamboo shoots. Bring to a boil, and cook 8-10 minutes, until sweet potatoes are just tender. Mix the bell peppers and onion into the wok. Continue cooking 5-8 minutes, until peppers are tender. Remove from heat, and stir in pineapple.
Notes
Serve this over rice.
Substitute water chestnuts for bamboo shoots if you’d like.
Using less coconut milk will make this thicker. For even thicker sauce, add 1-2 tablespoons mixed with an equal amount of cold water and add it during the last few minutes of cooking.
You can use pineapple juice instead of sugar as a sweetener.
More or less curry paste can be added depending on your preference. You can try green curry paste or even some curry powder if you are in a pinch.
Add other vegetables like sugar snap peas and carrots for more color and flavor
</itunes:summary>
<itunes:subtitle>Sweet Potato Pineapple Curry Serves: 4-6 Difficulty:  Easy Prep time:  10 minutes Cook time:  20 minutes Sweet and savory, this hearty curry will be a new favorite. Feel free to adjust to your liking! 1 teaspoon oil 1/4 cup red curry paste 2 [...]</itunes:subtitle>
<itunes:duration>06:06</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/shuNUCPvX6Q/Veganagogo-EP34ThaiCurry.mp4" fileSize="50671864" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/shuNUCPvX6Q/Veganagogo-EP34ThaiCurry.mp4" length="50671864" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP34ThaiCurry.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 33: Ginger Carrots</title>
		<link>http://veganagogo.com/show/ep-33-ginger-carrots/</link>
		<comments>http://veganagogo.com/show/ep-33-ginger-carrots/#comments</comments>
		<pubDate>Wed, 18 Jun 2008 01:14:50 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=47</guid>
		<description>Ginger Carrots Serves: 8 Difficulty:  Easy Prep time:  20 minutes Ready in:  5 minutes Enhance your candied carrots with a little spice. 2 pounds baby carrots or 2 pounds peeled and sliced carrots 1/2 tsp salt 1/3 cup vegan margarine 3 tbs brown sugar 1/2 tsp ground ginger or 1 tsp grated fresh ginger Steam [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/MMXECkT7B8s" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-33-ginger-carrots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Ginger Carrots
Serves: 8
Difficulty:  Easy
Prep time:  20 minutes
Ready in:  5 minutes
Enhance your candied carrots with a little spice.
2 pounds baby carrots or 2 pounds peeled and sliced carrots
1/2 tsp salt
1/3 cup vegan margarine
3 tbs brown sugar
1/2 tsp ground ginger or 1 tsp grated fresh ginger
Steam carrots until just tender. Drain and sprinkle with salt. In a skillet, melt the margarine and stir in brown sugar and ginger. Add carrots and cook over medium heat, stirring gently until lightly glazed and tender.
Notes
I boiled my carrots, but steaming retains more nutrients.
</itunes:summary>
<itunes:subtitle>Ginger Carrots Serves: 8 Difficulty:  Easy Prep time:  20 minutes Ready in:  5 minutes Enhance your candied carrots with a little spice. 2 pounds baby carrots or 2 pounds peeled and sliced carrots 1/2 tsp salt 1/3 cup vegan margarine 3 tbs brown [...]</itunes:subtitle>
<itunes:duration>03:45</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/IR_skubULP0/Veganagogo-EP33GlazedCarrots.mp4" fileSize="42850809" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/IR_skubULP0/Veganagogo-EP33GlazedCarrots.mp4" length="42850809" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP33GlazedCarrots.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 32: Thai Rice Salad</title>
		<link>http://veganagogo.com/show/ep-32-thai-rice-salad/</link>
		<comments>http://veganagogo.com/show/ep-32-thai-rice-salad/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 00:41:36 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=46</guid>
		<description>Thai Rice Salad Serves: 8 Difficulty:  Easy Prep time:  20 minutes Ready in:  20 minutes This is a nice cool side for a those hot summer days. 1/2 cup seasoned rice vinegar 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon brown sugar 1 lime, juiced 1/2 teaspoon hot chili oil (optional) 4 cups [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/c63rUUqJeXA" height="1" width="1"/&gt;</description>
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		<slash:comments>1</slash:comments>

	<itunes:summary>
Thai Rice Salad
Serves: 8
Difficulty:  Easy
Prep time:  20 minutes
Ready in:  20 minutes
This is a nice cool side for a those hot summer days.
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon brown sugar
1 lime, juiced
1/2 teaspoon hot chili oil (optional)
4 cups cooked, chilled rice
1 medium cucumber, seeded and sliced
2 green onions, sliced
1/2 cup shredded carrots
1/3 cup chopped mint
1/3 cup chopped basil
1/4 cup chopped cilantro
In a small bowl, whisk together vinegar, oil, soy sauce, brown sugar, lime juice and if desired, hot chili oil. Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.
Notes
Rice may be cooked 2-3 days in advance.
Any rice may be used.
Peanut oil would work nicely if you have it.
Try chopping up some jalapeno or other peppers to add an extra kick if you don’t have any hot chili oil.
</itunes:summary>
<itunes:subtitle>Thai Rice Salad Serves: 8 Difficulty:  Easy Prep time:  20 minutes Ready in:  20 minutes This is a nice cool side for a those hot summer days. 1/2 cup seasoned rice vinegar 2 tablespoons vegetable oil 1 tablespoon soy sauce 1 tablespoon brown [...]</itunes:subtitle>
<itunes:duration>04:40</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Jm1PRXeKNzc/Veganagogo-EP32RiceSalad.mp4" fileSize="53476094" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Jm1PRXeKNzc/Veganagogo-EP32RiceSalad.mp4" length="53476094" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP32RiceSalad.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 31: Greek Potatoes</title>
		<link>http://veganagogo.com/show/ep-31-greek-potatoes/</link>
		<comments>http://veganagogo.com/show/ep-31-greek-potatoes/#comments</comments>
		<pubDate>Wed, 04 Jun 2008 04:02:01 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=45</guid>
		<description>Greek Potatoes Serves: 6 Difficulty:  Easy Prep time:  20 minutes Cook time:  35 minutes Those who don’t like kalamata olives may change their minds after trying them in this flavorful recipe. 2 1/2 pounds potatoes, peeled and cubed 1/4 cup olive oil 2 cloves garlic, minced 3/4 cup whole, pitted kalamata olives 1 1/3 cups [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/L9C3ZS4X64Y" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-31-greek-potatoes/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>
Greek Potatoes
Serves: 6
Difficulty:  Easy
Prep time:  20 minutes
Cook time:  35 minutes
Those who don’t like kalamata olives may change their minds after trying them in this flavorful recipe.
2 1/2 pounds potatoes, peeled and cubed
1/4 cup olive oil
2 cloves garlic, minced
3/4 cup whole, pitted kalamata olives
1 1/3 cups chopped tomatoes
1 teaspoon dried oregano
salt and pepper to taste
In a large saute pan, heat the oil over medium heat. Add the potatoes and stir. Add the garlic. Mix in the olives and cook for about 5 minutes. Stir in the tomatoes, and oregano. Reduce heat, cover and simmer on medium for 30 minutes or until potatoes are tender. Season to taste with salt and pepper.
Notes
Freezes well!
Use more or less olive oil depending on your tastes.
A 14.5 oz can of diced tomatoes would work nicely instead of fresh.
I don’t recommend using regular black olives since they may not give the exact flavor, but they might still make for a tasty meal if that’s what you have on hand or all you can find.
Leaving the skin on the potatoes will increase the nutritional content of the dish.
</itunes:summary>
<itunes:subtitle>Greek Potatoes Serves: 6 Difficulty:  Easy Prep time:  20 minutes Cook time:  35 minutes Those who don’t like kalamata olives may change their minds after trying them in this flavorful recipe. 2 1/2 pounds potatoes, peeled and cubed 1/4 cup [...]</itunes:subtitle>
<itunes:duration>05:23</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/qFU9ngmkMzk/Veganagogo-EP31GreekPotatoes.mp4" fileSize="52153716" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/qFU9ngmkMzk/Veganagogo-EP31GreekPotatoes.mp4" length="52153716" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP31GreekPotatoes.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 30: Tacos</title>
		<link>http://veganagogo.com/show/ep-30-tacos/</link>
		<comments>http://veganagogo.com/show/ep-30-tacos/#comments</comments>
		<pubDate>Wed, 28 May 2008 04:02:14 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=44</guid>
		<description>Bean Taco Filling Serves: 8 Difficulty:  Easy Prep time:  10 minutes Cook time:  10-15 minutes This extremely easy and versatile bean recipe eliminates any excuse to eat out. Use this for tacos, burritos, and even bean dip. 1 tablespoon olive oil 1 onion, diced 1 bell pepper, chopped 2 cloves garlic, minced 2 (14.5 ounce) [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/chGlP1So308" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-30-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Bean Taco Filling
Serves: 8
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  10-15 minutes
This extremely easy and versatile bean recipe eliminates any excuse to eat out. Use this for tacos, burritos, and even bean dip.
1 tablespoon olive oil
1 onion, diced
1 bell pepper, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans beans (black, pinto, pink, white, red), rinsed, drained, and mashed
2 tablespoons yellow cornmeal
1 1/2 tablespoons cumin
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup salsa
Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes.
Notes
This recipe tastes great the day it is made, but tends to develop more flavor on day two or three.
Too thick? Thin the beans with more salsa, veggie broth or water.
This will keep in the refrigerator for about a week, but if you don’t manage to finish it in time, it also freezes well.
Frozen corn is a nice addition.
If you’d like some whole beans in your filling, save a small amount to add back at end of the cooking time.
You can adjust the spices to your individual taste.
Not fond of green peppers? No worries! Just omit.
If you don’t have cornmeal on hand, it’s alright to omit it.
</itunes:summary>
<itunes:subtitle>Bean Taco Filling Serves: 8 Difficulty:  Easy Prep time:  10 minutes Cook time:  10-15 minutes This extremely easy and versatile bean recipe eliminates any excuse to eat out. Use this for tacos, burritos, and even bean dip. 1 tablespoon olive [...]</itunes:subtitle>
<itunes:duration>08:04</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/jec0fxcxtUQ/Veganagogo-EP30Tacos.mp4" fileSize="66261013" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/jec0fxcxtUQ/Veganagogo-EP30Tacos.mp4" length="66261013" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP30Tacos.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 29: Dreaming of Lentil Soup</title>
		<link>http://veganagogo.com/show/ep-29-dreaming-of-lentil-soup/</link>
		<comments>http://veganagogo.com/show/ep-29-dreaming-of-lentil-soup/#comments</comments>
		<pubDate>Wed, 14 May 2008 04:02:42 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=42</guid>
		<description>Crock Pot Lentil Soup Serves: 8 Difficulty:  Easy Prep time:  ~10 minutes Cook time:  8 hours Crock Pot + Lentils = Yum! Use your own favorite lentil soup recipe for an easy meal you can start in the morning for a hearty dinner after work. 1 lb lentils, sorted and rinsed 1 quart veggie broth [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/0DJLtpxzRU4" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-29-dreaming-of-lentil-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>  
Crock Pot Lentil Soup
Serves: 8
Difficulty:  Easy
Prep time:  ~10 minutes
Cook time:  8 hours
Crock Pot + Lentils = Yum! Use your own favorite lentil soup recipe for an easy meal you can start in the morning for a hearty dinner after work.
1 lb lentils, sorted and rinsed
1 quart veggie broth
4 cups water
4 celery ribs, diced
4 carrots, peeled and diced
1 onion, diced
6-8 cloves garlic, minced
1 (14 oz) can diced tomatoes
1 tsp oregano
3 sprigs fresh thyme
2 bay leaves
1 pinch cayenne pepper
salt and pepper
½ pound baby spinach, roughly chopped
splash of vinegar or lemon juice, optional
Combine all ingredients except spinach and vinegar in crockpot. Cook on low heat for 8-10 hours, or until lentils have cooked and soup has thickened. Stir in spinach and let sit, covered, until spinach has completely wilted. Serve with a splash of wine vinegar or squeeze of lemon juice.
Notes
If you have a tried and true lentil soup recipe, feel free to use your own-just make sure you have enough liquid for the 8 hours of cook time.
Speed this up using canned lentils and a regular pot on the stove.
</itunes:summary>
<itunes:subtitle>Crock Pot Lentil Soup Serves: 8 Difficulty:  Easy Prep time:  ~10 minutes Cook time:  8 hours Crock Pot + Lentils = Yum! Use your own favorite lentil soup recipe for an easy meal you can start in the morning for a hearty dinner after work. 1 lb [...]</itunes:subtitle>
<itunes:duration>03:25</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/ZE8QcU2HMKg/Veganagogo-EP29LentilSoup.mp4" fileSize="38369351" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/ZE8QcU2HMKg/Veganagogo-EP29LentilSoup.mp4" length="38369351" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP29LentilSoup.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 28: Breakfast Bars</title>
		<link>http://veganagogo.com/show/ep-28-breakfast-bars/</link>
		<comments>http://veganagogo.com/show/ep-28-breakfast-bars/#comments</comments>
		<pubDate>Wed, 07 May 2008 03:47:40 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=41</guid>
		<description>Breakfast Bars Serves: 8 Difficulty:  Easy Prep time:  10 minutes Cook time:  45 min plus cooling time 1 tbs oil plus more for pan 1 ¼ cups rolled oats ½ cup dried cherries, cranberries or raisins ¼ cup ground flax meal ¼ cup pecans, coarsely chopped 2 tbs pistachios, coarsely chopped ¼ tsp salt ½ [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/zPJdaznZ-Us" height="1" width="1"/&gt;</description>
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		<slash:comments>6</slash:comments>

	<itunes:summary>  
Breakfast Bars
Serves: 8
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  45 min plus cooling time
1 tbs oil plus more for pan
1 ¼ cups rolled oats
½ cup dried cherries, cranberries or raisins
¼ cup ground flax meal
¼ cup pecans, coarsely chopped
2 tbs pistachios, coarsely chopped
¼ tsp salt
½ cup agave nectar or maple syrup
¼ cup peanut butter
½ tsp vanilla
Preheat oven to 325; grease an 8×8 baking dish. Line the bottom and two sides with parchment paper, leaving 2 inch overhang on each side. Brush the paper with more oil.
In a bowl, combine oats, dried fruit, flax seeds, pecans, pistachios and salt; set aside. In a small saucepan, combine agave nectar, peanut butter, oil and vanilla; heat until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, about 20-25 minutes. Cool completely in pan. On a cutting board, cut into 8 pieces using a serrated knife.
Notes
Store airtight a room temperature up to one week. Store up to three months individually wrapped in the freezer.
</itunes:summary>
<itunes:subtitle>Breakfast Bars Serves: 8 Difficulty:  Easy Prep time:  10 minutes Cook time:  45 min plus cooling time 1 tbs oil plus more for pan 1 ¼ cups rolled oats ½ cup dried cherries, cranberries or raisins ¼ cup ground flax meal ¼ cup pecans, [...]</itunes:subtitle>
<itunes:duration>07:03</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/2nvzqs-Wwr4/Veganagogo-EP28BreakfastBars.mp4" fileSize="59506857" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/2nvzqs-Wwr4/Veganagogo-EP28BreakfastBars.mp4" length="59506857" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP28BreakfastBars.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 27: Grilled Polenta with Mushrooms</title>
		<link>http://veganagogo.com/show/ep-27-grilled-polenta-with-mushrooms/</link>
		<comments>http://veganagogo.com/show/ep-27-grilled-polenta-with-mushrooms/#comments</comments>
		<pubDate>Wed, 30 Apr 2008 04:02:55 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=40</guid>
		<description>Grilled Polenta with Mushrooms Serves: 4 Difficulty:  Easy Prep time:  ~10 minutes Cook time:  20 minutes Don’t be afraid of polenta.  This recipe is a good introduction to the seductive powers of cornmeal! 1 18-oz tube precooked polenta, cut into 12 slices ½ tsp olive oil 2 medium shallots, thinly sliced (about ½ cup) 2 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/P3jcbXXFahQ" height="1" width="1"/&gt;</description>
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		<slash:comments>3</slash:comments>

	<itunes:summary>  
Grilled Polenta with Mushrooms
Serves: 4
Difficulty:  Easy
Prep time:  ~10 minutes
Cook time:  20 minutes
Don’t be afraid of polenta.  This recipe is a good introduction to the seductive powers of cornmeal!
1 18-oz tube precooked polenta, cut into 12 slices
½ tsp olive oil
2 medium shallots, thinly sliced (about ½ cup)
2 cloves garlic, minced
4 oz specialty mushrooms (shiitake, oyster and cremini)
1 can (14.5 oz) diced tomatoes, drained
1 tsp minced fresh rosemary
¼ tsp salt
¼ tsp pepper
Coat an outdoor grill or indoor grill pan with vegetable oil. Heat to medium-high. Place the 12 slices of polenta on hot grill. Grill 6-8 minutes preside; polenta is ready to turn when it loosens from the grill and has grill marks. Place on a serving platter and keep warm.
Heat olive oil in a nonstick skillet over medium heat. Add shallots; sauté 2-3 minutes or until just soft. Add garlic; cook an additional minute. Add mushrooms to the shallot mixture and cook until the mushrooms start to give off their liquid, stirring occasionally. Add drained tomatoes, rosemary, salt and pepper. Decrease heat and simmer 5-10 minutes to blend flavors. Serve mushroom mixture over the grilled polenta.
Notes
No polenta? Serve the mushrooms and tomato mixture over rice or quinoa.
A mild onion can replace the shallots.
Any type of mushrooms available should work nicely.
Dried rosemary can substitute for fresh.
</itunes:summary>
<itunes:subtitle>Grilled Polenta with Mushrooms Serves: 4 Difficulty:  Easy Prep time:  ~10 minutes Cook time:  20 minutes Don’t be afraid of polenta.  This recipe is a good introduction to the seductive powers of cornmeal! 1 18-oz tube precooked polenta, cut [...]</itunes:subtitle>
<itunes:duration>04:12</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/MxXdxCDTAMs/Veganagogo-EP27Polenta.mp4" fileSize="35659912" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/MxXdxCDTAMs/Veganagogo-EP27Polenta.mp4" length="35659912" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP27Polenta.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 26: Chap Chae</title>
		<link>http://veganagogo.com/show/ep-26-chap-chae/</link>
		<comments>http://veganagogo.com/show/ep-26-chap-chae/#comments</comments>
		<pubDate>Wed, 23 Apr 2008 05:22:52 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=39</guid>
		<description>Chap Chae Serves: 4 Difficulty:  Easy Prep time:  20 minutes Cook time:  ~10 minutes Korean food holds a special place in my heart. Try this noodle dish with or without tofu. 4 ounces cellophane noodles, soaked for 20 minutes covered in hot water 2 tablespoons oil 1 carrot, cut into matchsticks 1 onion sliced 2 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/f1BT5HxaJrc" height="1" width="1"/&gt;</description>
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		<slash:comments>2</slash:comments>

	<itunes:summary>
Chap Chae
Serves: 4
Difficulty:  Easy
Prep time:  20 minutes
Cook time:  ~10 minutes
Korean food holds a special place in my heart. Try this noodle dish with or without tofu.
4 ounces cellophane noodles, soaked for 20 minutes covered in hot water
2 tablespoons oil
1 carrot, cut into matchsticks
1 onion sliced
2 zucchini, cut into sticks
½ red bell pepper, sliced thinly
2-3 ounces shitake mushrooms, stems removed and caps sliced
4 white mushrooms, sliced
1 ½ cups bean sprouts, washed and drained
4 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
4 scallions, finely sliced
salt and pepper, to taste
Optional marinade:
Blend together:
1 tablespoon sugar
2 tablespoons soy sauce
3 tablespoons sesame oil
4 finely chopped scallions
1 clove crushed garlic
1 package firm tofu, cut into ½ inch cubes
Marinate tofu for ~10 minutes. Drain the tofu. Heat the oil in the wok and fry the tofu in wok prior to adding veggies. Add only one tablespoon of soy sauce when you would add the “soy sauce mixture” below.
Heat the oil in a large skillet or wok over medium heat. While the oil is heating, cook the noodles in boiling water for the duration of the recipe (~5 minutes). Add onions and carrots to the wok and cook for 2-3 minutes until soft. Mix the soy sauce, sesame oil and sugar in a small bowl with half of the sliced scallions. Add the rest of the vegetables to the wok and toss until just cooked. Optional – Drain the noodles and snip into short lengths. Add the noodles and the soy sauce mixture; toss well. Garnish with sliced scallions.
Notes
If you can’t find cellophane noodles, just cook up the veggies and serve over rice.
Substitute the shitake mushrooms with more white mushrooms if unavailable.
Try using ½ cucumber instead of 2 zucchini.
Canned bean sprouts are an acceptable substitution for fresh.
The scallions are completely optional.
</itunes:summary>
<itunes:subtitle>Chap Chae Serves: 4 Difficulty:  Easy Prep time:  20 minutes Cook time:  ~10 minutes Korean food holds a special place in my heart. Try this noodle dish with or without tofu. 4 ounces cellophane noodles, soaked for 20 minutes covered in hot [...]</itunes:subtitle>
<itunes:duration>05:49</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/z0r2jNr87YM/Veganagogo-EP26ChapChae.mp4" fileSize="48152590" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/z0r2jNr87YM/Veganagogo-EP26ChapChae.mp4" length="48152590" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP26ChapChae.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 25: Pretzels</title>
		<link>http://veganagogo.com/show/ep-25-pretzels/</link>
		<comments>http://veganagogo.com/show/ep-25-pretzels/#comments</comments>
		<pubDate>Thu, 17 Apr 2008 07:04:58 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=38</guid>
		<description>Soft Pretzels Serves: 12 Difficulty:  Easy/medium Prep time:  30 minutes to 1 hour (plus one hour of rise time) Cook time: 8-10 minutes Freshly baked pretzels taste best right out of the oven. These are addictive and easier than you’d think! 1 (.25 ounce) package active dry yeast 2 tablespoons brown sugar 1 1/8 teaspoons [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/wjLrc5H_Ztg" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>

	<itunes:summary>
Soft Pretzels
Serves: 12
Difficulty:  Easy/medium
Prep time:  30 minutes to 1 hour (plus one hour of rise time)
Cook time: 8-10 minutes
Freshly baked pretzels taste best right out of the oven. These are addictive and easier than you’d think!
1 (.25 ounce) package active dry yeast
2 tablespoons brown sugar
1 1/8 teaspoons salt
1 1/2 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 cup bread flour
2 cups warm water (110 degrees F/45 degrees C)
2 tablespoons baking soda
2 tablespoons vegan margarine, melted
2 tablespoons coarse kosher salt
In a large mixing bowl, dissolve the yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour, and knead dough on a floured surface until smooth and elastic, about 8 minutes. Place in a greased bowl, and turn to coat the surface. Cover, and let rise for one hour.
Combine 2 cups warm water and baking soda in a shallow dish. After dough has risen, cut into 12 pieces. Roll each piece into a 3-foot rope, pencil thin or thinner. Twist into a pretzel shape, and dip into the baking soda solution. Place on parchment covered cookie sheets, and let rise 15 to 20 minutes. Bake at 450 degrees F (230 degrees C) for 8 to 10 minutes, or until golden brown. Brush with melted margarine, and sprinkle with coarse salt, garlic salt or cinnamon sugar.
Notes
All-purpose flour can be used for the entire recipe if you don’t have bread flour on hand.
Let the yeast “bloom” for a few minutes before adding the flour to ensure that it is still active.
Any type of sugar will probably work well in this recipe.
Try brushing the finished pretzels with water instead of melted margarine before adding the salt or cinnamon sugar if you’d like less fat.
These are great dipped in marinara sauce.
This would be a wonderful project and learning experience to share with the kiddies.
</itunes:summary>
<itunes:subtitle>Soft Pretzels Serves: 12 Difficulty:  Easy/medium Prep time:  30 minutes to 1 hour (plus one hour of rise time) Cook time: 8-10 minutes Freshly baked pretzels taste best right out of the oven. These are addictive and easier than you’d think! 1 [...]</itunes:subtitle>
<itunes:duration>09:50</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/5U3YugzDarg/Veganagogo-EP25Pretzels.mp4" fileSize="81932681" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/5U3YugzDarg/Veganagogo-EP25Pretzels.mp4" length="81932681" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP25Pretzels.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 24: Corn and Radish Salad</title>
		<link>http://veganagogo.com/show/corn-and-radish-salad/</link>
		<comments>http://veganagogo.com/show/corn-and-radish-salad/#comments</comments>
		<pubDate>Wed, 09 Apr 2008 04:05:42 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=37</guid>
		<description>  Corn and Radish Salad with Zesty Lime Dressing Serves: 8 Difficulty: Easy Prep time: ~10 minutes This salad is perfect for a warm spring day. Sweet with a little spicy kick! 4 cups fresh corn kernels 6 medium radishes, sliced thin ½ cup coarsely chopped parsley ¼ small red onion, sliced thin salt and [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/yyKRON1DY_4" height="1" width="1"/&gt;</description>
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		<slash:comments>3</slash:comments>

	<itunes:summary> 
Corn and Radish Salad with Zesty Lime Dressing
Serves: 8
Difficulty:  Easy
Prep time:  ~10 minutes
This salad is perfect for a warm spring day. Sweet with a little spicy kick!
4 cups fresh corn kernels
6 medium radishes, sliced thin
½ cup coarsely chopped parsley
¼ small red onion, sliced thin
salt and pepper
Dressing
2 tablespoons fresh lime juice
1 small jalapeno, seeded and coarsely chopped
1 teaspoon sweetener (Agave nectar, sugar, etc…)
¼ cup vegetable oil
¼ teaspoon cumin
In a blender, prepare the dressing by pureeing the lime juice, jalapeno, sweetener and cumin. With the machine on, add the oil. In a large bowl, toss the corn with the radishes, parsley, red onion and dressing. Season with salt and pepper.
Notes
You can try using bottled lime juice if fresh limes are not available.
Thawed frozen sweet corn instead of fresh works nicely
</itunes:summary>
<itunes:subtitle>  Corn and Radish Salad with Zesty Lime Dressing Serves: 8 Difficulty: Easy Prep time: ~10 minutes This salad is perfect for a warm spring day. Sweet with a little spicy kick! 4 cups fresh corn kernels 6 medium radishes, sliced thin ½ cup [...]</itunes:subtitle>
<itunes:duration>05:50</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/K-bpmtKIhAk/Veganagogo-EP24CornRadishSalad.mp4" fileSize="49215191" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/K-bpmtKIhAk/Veganagogo-EP24CornRadishSalad.mp4" length="49215191" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP24CornRadishSalad.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 23: Sweet &amp; Sour Veggie Stir-Fry</title>
		<link>http://veganagogo.com/show/ep-23-sweet-sour-veggie-stir-fry/</link>
		<comments>http://veganagogo.com/show/ep-23-sweet-sour-veggie-stir-fry/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 18:31:26 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=36</guid>
		<description>Sweet and Sour Veggie Stir-Fry Serves: 4 Difficulty: Easy Prep time: 10 minutes Cook time: ~15 minutes Thai-inspired stir-fry makes for a hearty meal good enough to entertain guests. Easy to prepare ahead of time, this recipe is a quick and easy meal! 2 tablespoons oil 4 shallots, sliced thinly 3 cloves garlic, minced 9 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/2RUj5uV8a7Q" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>

	<itunes:summary>
Sweet and Sour Veggie Stir-Fry
Serves: 4
Difficulty:  Easy
Prep time:  10 minutes
Cook time:  ~15 minutes
Thai-inspired stir-fry makes for a hearty meal good enough to entertain guests. Easy to prepare ahead of time, this recipe is a quick and easy meal!
2 tablespoons oil
4 shallots, sliced thinly
3 cloves garlic, minced
9 ounces Nappa cabbage, shredded
8 baby corn cobs, sliced on the diagonal
2 red bell peppers, sliced thinly
1 ¾ cups snow peas, trimmed and sliced
4 tablespoons veggie broth
(optional – 8 ounces tofu, rinsed, drained and cut into ½ inch cubes)
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons rice vinegar
½ teaspoon red pepper flakes
½ to 1 cup cilantro, chopped
Heat the oil in a large skillet or wok over medium heat. Add shallots and garlic; cook and stir for a few minutes until golden brown. Add the shredded cabbage, toss and cook for 30 seconds to one minute, then add the corn cobs and repeat. Add the red peppers, snow peas and
optional tofu, each time adding a single ingredient and tossing it over the heat for about 30 sec to 1 min before adding the next ingredient.  Pour in the stock and soy sauce. Mix the sugar and vinegar in a small bowl, stirring until the sugar is completely dissolved, then add to the wok. Sprinkle in chili flakes and cilantro, toss to mix well and serve.
Notes
Mix this up anyway you want with items you have on hand! Try these substitutions:
shallots – small onion, thinly sliced
Nappa cabbage – ½ green cabbage, shredded
Red peppers – yellow, orange peppers
Snow peas – green beans
Baby corn – frozen or fresh corn kernels
</itunes:summary>
<itunes:subtitle>Sweet and Sour Veggie Stir-Fry Serves: 4 Difficulty: Easy Prep time: 10 minutes Cook time: ~15 minutes Thai-inspired stir-fry makes for a hearty meal good enough to entertain guests. Easy to prepare ahead of time, this recipe is a quick and easy [...]</itunes:subtitle>
<itunes:duration>06:16</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Ez1u9zmZVHo/Vegangogo-EP23SweetSourVeggies.mp4" fileSize="53134428" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Ez1u9zmZVHo/Vegangogo-EP23SweetSourVeggies.mp4" length="53134428" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Vegangogo-EP23SweetSourVeggies.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 22: Spicy Black Bean Burgers</title>
		<link>http://veganagogo.com/show/ep-22-spicy-black-bean-burgers/</link>
		<comments>http://veganagogo.com/show/ep-22-spicy-black-bean-burgers/#comments</comments>
		<pubDate>Wed, 26 Mar 2008 03:58:49 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=32</guid>
		<description>Jamaican Spiced Black Bean Burgers Serves: 6 Difficulty: Easy Prep time: 8 minutes Cook time: ~10 minutes These burgers are so easy and taste so great, you’ll be making them for breakfast, lunch and dinner! 2 tablespoons olive oil 2 1/4 cups chopped onion 3 cloves garlic, minced 1 habanero pepper, chopped 1 1/2 tablespoons [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/Y2vKiKYH1xI" height="1" width="1"/&gt;</description>
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		<slash:comments>6</slash:comments>

	<itunes:summary>
Jamaican Spiced Black Bean Burgers
Serves: 6
Difficulty:  Easy
Prep time:  8 minutes
Cook time:  ~10 minutes
These burgers are so easy and taste so great, you’ll be making them for breakfast, lunch and dinner!
2 tablespoons olive oil
2 1/4 cups chopped onion
3 cloves garlic, minced
1 habanero pepper, chopped
1 1/2 tablespoons grated fresh ginger root
1 teaspoon salt
3/4 teaspoon ground allspice
3/4 teaspoon ground nutmeg
2 1/4 cups cooked (or two 14.5 oz cans) black beans, rinsed and drained
2 1/4 cups cooked long-grain white rice
2 1/2 cups dry bread crumbs
6 hamburger buns, split
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add onions and garlic; cook and stir for a few minutes. Mix in the habanero pepper and continue cooking until tender. Remove from the heat and transfer to a bowl. Pour in the beans, rice and bread crumbs. Season with ginger, salt, allspice and nutmeg. Mix thoroughly using your hands. Form into 6 patties. Heat the remaining oil in a large skillet over medium-high heat (you can use the same one). Fry the patties until golden on each side, about 10 minutes total. Serve on buns with your favorite toppings.
Notes
Too spicy? Try a jalepeno or even a green pepper diced very small.
Substituting other types of rice would be nice. Try brown, jasmine, basmati, etc…
If you don’t have any fresh ginger, try using ground, but reduce the amount by half.
</itunes:summary>
<itunes:subtitle>Jamaican Spiced Black Bean Burgers Serves: 6 Difficulty: Easy Prep time: 8 minutes Cook time: ~10 minutes These burgers are so easy and taste so great, you’ll be making them for breakfast, lunch and dinner! 2 tablespoons olive oil 2 1/4 cups [...]</itunes:subtitle>
<itunes:duration>05:02</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/0xoZHTRQIto/Veganagogo-EP22SpicyBlackBeanBurgers.mp4" fileSize="41735073" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/0xoZHTRQIto/Veganagogo-EP22SpicyBlackBeanBurgers.mp4" length="41735073" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP22SpicyBlackBeanBurgers.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 21: Scookies</title>
		<link>http://veganagogo.com/show/ep-21-scookies/</link>
		<comments>http://veganagogo.com/show/ep-21-scookies/#comments</comments>
		<pubDate>Tue, 18 Mar 2008 04:04:22 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=30</guid>
		<description>Scookies (Scones) Serves: ~12 Difficulty: Easy Prep time: 8 minutes Cook time: ~10 minutes Who doesn’t love scones with tea? Enjoy these with jam and some Earl Grey! 2 cups all-purpose flour 3/4 cup white sugar 4 teaspoons baking powder 1/2 teaspoon salt 3/4 cup margarine 1/2 cup soy, rice, or nut milk, any variety [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/fPjfbjt_w3E" height="1" width="1"/&gt;</description>
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		<slash:comments>2</slash:comments>

	<itunes:summary>
Scookies (Scones)
Serves: ~12
Difficulty:  Easy
Prep time:  8 minutes
Cook time:  ~10 minutes
Who doesn’t love scones with tea? Enjoy these with jam and some Earl Grey!
2 cups all-purpose flour
3/4 cup white sugar
4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup margarine
1/2 cup soy, rice, or nut milk, any variety (sweetened, vanilla, unsweetened, etc.)
Preheat the oven to 400 degrees. Grease a baking sheet, or line it with parchment paper. Sift the flour, sugar, baking powder and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand or cornmeal. Stir in any additional ingredients (cranberries, lemon zest/juice, poppy seeds, etc.). Gradually stir “milk” into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.  Place batter in 1/4 cup sized amounts onto the greased baking sheet or roll out the dough and cut into more traditional wedge shapes. Bake for 10 to 15 minutes in the preheated oven, until golden.
Notes
If you like a less muffin-like scone, reduce the liquid used in the recipe.
Keep a watchful eye while baking; the undersides of these scones may burn. Lower the baking temperature to 350-375 degrees if your oven runs a bit warmer than most.
Other tasty scone additions:
The juice and zest of one lemon and two tablespoons poppy seeds.
One teaspoon vanilla and a handful of pecans.
For a super chocolaty scone, use chocolate soy milk instead of plain, add one tablespoon of cocoa powder and a handful of chocolate chips.
Half a cup of blueberries (fresh or frozen).
The juice and zest of one orange and a handful of dried cranberries.
</itunes:summary>
<itunes:subtitle>Scookies (Scones) Serves: ~12 Difficulty: Easy Prep time: 8 minutes Cook time: ~10 minutes Who doesn’t love scones with tea? Enjoy these with jam and some Earl Grey! 2 cups all-purpose flour 3/4 cup white sugar 4 teaspoons baking powder 1/2 [...]</itunes:subtitle>
<itunes:duration>05:03</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/uuQiH6hjjgA/Veganagogo-EP21Scookies.mp4" fileSize="42834840" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/uuQiH6hjjgA/Veganagogo-EP21Scookies.mp4" length="42834840" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP21Scookies.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 20: Minestrone</title>
		<link>http://veganagogo.com/show/ep-20-minestrone/</link>
		<comments>http://veganagogo.com/show/ep-20-minestrone/#comments</comments>
		<pubDate>Wed, 12 Mar 2008 04:16:04 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=28</guid>
		<description>Easy Minestrone Serves: 4-5 Difficulty: Easy Prep time: 8 minutes Cook time: 30-40 minutes Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal. 2 medium carrots, chopped 1 celery rib, thinly sliced 1 small onion, chopped 1 garlic clove, minced 2 teaspoons vegetable oil 3 cups [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/_dzDsUp_-WU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-20-minestrone/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Easy Minestrone
Serves: 4-5
Difficulty:  Easy
Prep time:  8 minutes
Cook time:  30-40 minutes
Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal.
2 medium carrots, chopped
1 celery rib, thinly sliced
1 small onion, chopped
1 garlic clove, minced
2 teaspoons vegetable oil
3 cups water or veggie broth
1 can, 14.5 oz, stewed or diced tomatoes, undrained
1 can, 14.5 oz, kidney beans, drained and rinsed slightly
¾ tsp dried basil
1 cup spinach, fresh or frozen
2/3 cup cooked pasta, any shape
salt and pepper to taste
In a saucepan, sauté carrots, celery, onion and garlic in oil for 5 minutes. Add water/broth, tomatoes, and beans; bring to a boil. Reduce heat. Simmer, uncovered, for 20-25 minutes or until vegetables are tender. Stir in spinach, macaroni and pepper; heat through.
Notes
Sauté one cup chopped cabbage with the carrots, celery and onion for some added texture and fiber.
Italian stewed tomatoes would add a nice layer of flavor.
This soup would be great with or without the pasta; for even more fiber, try using a whole-wheat variety.
If available in your area, you can try substituting edamame (green soy beans) instead of the kidney beans.
</itunes:summary>
<itunes:subtitle>Easy Minestrone Serves: 4-5 Difficulty: Easy Prep time: 8 minutes Cook time: 30-40 minutes Great soup is at your fingertips! Give this recipe a try for an extremely healthy and hearty meal. 2 medium carrots, chopped 1 celery rib, thinly sliced 1 [...]</itunes:subtitle>
<itunes:duration>05:41</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/B0CIr0yN_jw/Veganagogo-EP20Minestrone.mp4" fileSize="46859978" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/B0CIr0yN_jw/Veganagogo-EP20Minestrone.mp4" length="46859978" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP20Minestrone.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 19: Apple Crisp</title>
		<link>http://veganagogo.com/show/ep-19-apple-crisp/</link>
		<comments>http://veganagogo.com/show/ep-19-apple-crisp/#comments</comments>
		<pubDate>Wed, 05 Mar 2008 06:23:03 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=26</guid>
		<description>Apple Crisp Serves: 6 Difficulty: Easy Prep time: 8 minutes Cook time: 30-40 minutes 4 cups sliced apples 1 teaspoon ground cinnamon 1/2 cup water 1 cup white sugar 1/2 cup vegan margarine 3/4 cup all-purpose flour 1/2 cup oats (optional) Preheat oven to 350 degrees F (175 degrees C). Grease an 8&amp;#215;8 inch baking [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/0pr7W6VNmu8" height="1" width="1"/&gt;</description>
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		<slash:comments>4</slash:comments>

	<itunes:summary>
Apple Crisp
Serves: 6
Difficulty:  Easy
Prep time:  8 minutes
Cook time:  30-40 minutes
4 cups sliced apples
1 teaspoon ground cinnamon
1/2 cup water
1 cup white sugar
1/2 cup vegan margarine
3/4 cup all-purpose flour
1/2 cup oats (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish. Place apples in prepared dish. Sprinkle with cinnamon. Pour water over all. In a bowl, cream together sugar and butter. Blend in flour. Sprinkle mixture evenly over apples. Bake in preheated oven 30 to 40 minutes, until apples are tender and crust is golden.
Notes:
You can use apple pie spice or a touch of nutmeg for flavor.
You can make individual servings by splitting up the ingredients into ramekins; just bake for about 25 minutes.
Try adding raisins or dried cranberries to the apples for more sweetness and texture.
If you like nuts, try adding some chopped walnuts or almonds to the topping.
</itunes:summary>
<itunes:subtitle>Apple Crisp Serves: 6 Difficulty: Easy Prep time: 8 minutes Cook time: 30-40 minutes 4 cups sliced apples 1 teaspoon ground cinnamon 1/2 cup water 1 cup white sugar 1/2 cup vegan margarine 3/4 cup all-purpose flour 1/2 cup oats (optional) Preheat [...]</itunes:subtitle>
<itunes:duration>06:27</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/L2b6klprPac/Veganagogo-EP19AppleCrisp.mp4" fileSize="53128669" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/L2b6klprPac/Veganagogo-EP19AppleCrisp.mp4" length="53128669" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP19AppleCrisp.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 18: Aloo Phujia</title>
		<link>http://veganagogo.com/show/ep-18-aloo-phujia/</link>
		<comments>http://veganagogo.com/show/ep-18-aloo-phujia/#comments</comments>
		<pubDate>Wed, 27 Feb 2008 07:13:03 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=24</guid>
		<description>Aloo Phujia Serves: 4 Difficulty: Easy Prep time: 8 minutes Cook time: ~25 minutes Indian food at home couldn’t be easier. This dish has a nice spicy kick! 1 onion, chopped 1 tbs vegetable oil 1 pound potatoes, peeled and cubed 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 teaspoon ground turmeric 1 teaspoon ground [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/QryQ3cgxvzs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-18-aloo-phujia/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>

	<itunes:summary>
Aloo Phujia
Serves: 4
Difficulty:  Easy
Prep time:  8 minutes
Cook time:  ~25 minutes
Indian food at home couldn’t be easier. This dish has a nice spicy kick!
1 onion, chopped
1 tbs vegetable oil
1 pound potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tomatoes, chopped
Lightly brown onion in oil in a skillet over medium-high heat. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Notes
Adjust the spices to your level of flavor/heat.
Precooking the potatoes for a few minutes in the microwave or dicing them smaller may help speed the cooking process.
Tastes great with a side of rice or served with a tortilla or pita.
Add chopped green or red pepper for an extra layer of flavor.
</itunes:summary>
<itunes:subtitle>Aloo Phujia Serves: 4 Difficulty: Easy Prep time: 8 minutes Cook time: ~25 minutes Indian food at home couldn’t be easier. This dish has a nice spicy kick! 1 onion, chopped 1 tbs vegetable oil 1 pound potatoes, peeled and cubed 1 teaspoon salt [...]</itunes:subtitle>
<itunes:duration>06:10</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/d7r0h-cWJDM/Veganagogo-EP18AlooPhujia.mp4" fileSize="51335778" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/d7r0h-cWJDM/Veganagogo-EP18AlooPhujia.mp4" length="51335778" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP18AlooPhujia.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 17: Bruschetta</title>
		<link>http://veganagogo.com/show/ep-17-bruschetta/</link>
		<comments>http://veganagogo.com/show/ep-17-bruschetta/#comments</comments>
		<pubDate>Wed, 20 Feb 2008 05:45:33 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=23</guid>
		<description>Bruschetta Serves: 2-4 Difficulty: Easy Prep time: 5 minutes Appetizer or snack? You decide! 2-4 slices of crusty bread, toasted 1 tomato (or two roma tomatoes) chopped 4 leaves fresh basil, chopped 2 tsp olive oil 1 clove garlic salt and pepper to taste Cut garlic clove in half and rub on the lightly toasted [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/UwI1Nly7Oro" height="1" width="1"/&gt;</description>
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		<slash:comments>0</slash:comments>

	<itunes:summary>  
Bruschetta
Serves: 2-4
Difficulty:  Easy
Prep time:  5 minutes
Appetizer or snack? You decide!
2-4 slices of crusty bread, toasted
1 tomato (or two roma tomatoes) chopped
4 leaves fresh basil, chopped
2 tsp olive oil
1 clove garlic
salt and pepper to taste
Cut garlic clove in half and rub on the lightly toasted bread. Mix tomato, basil, olive oil, salt and pepper together and spoon onto bread. Enjoy!
</itunes:summary>
<itunes:subtitle>Bruschetta Serves: 2-4 Difficulty: Easy Prep time: 5 minutes Appetizer or snack? You decide! 2-4 slices of crusty bread, toasted 1 tomato (or two roma tomatoes) chopped 4 leaves fresh basil, chopped 2 tsp olive oil 1 clove garlic salt and pepper to [...]</itunes:subtitle>
<itunes:duration>05:27</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/0ZLZ0xorA7M/Veganagogo-EP17Bruschetta.mp4" fileSize="44712466" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/0ZLZ0xorA7M/Veganagogo-EP17Bruschetta.mp4" length="44712466" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP17Bruschetta.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 16: Portobello Burgers</title>
		<link>http://veganagogo.com/show/ep-16-portobello-burgers/</link>
		<comments>http://veganagogo.com/show/ep-16-portobello-burgers/#comments</comments>
		<pubDate>Wed, 13 Feb 2008 04:26:48 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=22</guid>
		<description>Portobello Burgers Serves: 4 Difficulty: Easy Prep time: ~20 minutes Cook time: ~20 minutes Sometimes you feel like something other than soy. This twist on the usual proves itself to be tasty and filling. 4 portobello mushroom caps 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 teaspoon dried basil 1 teaspoon dried oregano 1 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/GqHTkeZRYf4" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-16-portobello-burgers/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>  
Portobello Burgers
Serves: 4
Difficulty:  Easy
Prep time:  ~20 minutes
Cook time:  ~20 minutes
Sometimes you feel like something other than soy. This twist on the usual proves itself to be tasty and filling.
4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice. Preheat grill for medium-high heat. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
</itunes:summary>
<itunes:subtitle>Portobello Burgers Serves: 4 Difficulty: Easy Prep time: ~20 minutes Cook time: ~20 minutes Sometimes you feel like something other than soy. This twist on the usual proves itself to be tasty and filling. 4 portobello mushroom caps 1/4 cup balsamic [...]</itunes:subtitle>
<itunes:duration>04:47</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/HrppCwjy8jE/Veganagogo-EP16PortobelloBurgers.mp4" fileSize="39873234" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/HrppCwjy8jE/Veganagogo-EP16PortobelloBurgers.mp4" length="39873234" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP16PortobelloBurgers.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 15: Pico de Gallo</title>
		<link>http://veganagogo.com/show/ep-15-pico-de-gallo/</link>
		<comments>http://veganagogo.com/show/ep-15-pico-de-gallo/#comments</comments>
		<pubDate>Wed, 06 Feb 2008 06:59:31 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=21</guid>
		<description>Pico de Gallo Serves: 6-8 Difficulty: Easy Prep time: 5-8 minutes Chips and dips! 1 medium onion, diced 1 large tomato (or 3-4 Roma tomatoes), diced 1 rib celery, diced small 1 jalapeño, diced small (adjust depending on desired heat level) ¼ cup chopped cilantro juice of one lime (or 3-4 key limes) 1 tsp [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/3Ds0bWFvd34" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-15-pico-de-gallo/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>  
Pico de Gallo
Serves: 6-8
Difficulty:  Easy
Prep time:  5-8 minutes
Chips and dips!
1 medium onion, diced
1 large tomato (or 3-4 Roma tomatoes), diced
1 rib celery, diced small
1 jalapeño, diced small (adjust depending on desired heat level)
¼ cup chopped cilantro
juice of one lime (or 3-4 key limes)
1 tsp salt (or to taste)
Combine all ingredients and enjoy!
Notes:
Add a few spoonfuls to freshly mashed avocado for delicious guacamole.
</itunes:summary>
<itunes:subtitle>Pico de Gallo Serves: 6-8 Difficulty: Easy Prep time: 5-8 minutes Chips and dips! 1 medium onion, diced 1 large tomato (or 3-4 Roma tomatoes), diced 1 rib celery, diced small 1 jalapeño, diced small (adjust depending on desired heat level) ¼ cup [...]</itunes:subtitle>
<itunes:duration>07:23</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/Jd87eFirtCY/Veganagogo-EP15PicoDeGallo.mp4" fileSize="61532211" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/Jd87eFirtCY/Veganagogo-EP15PicoDeGallo.mp4" length="61532211" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP15PicoDeGallo.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 14: Ratatouille</title>
		<link>http://veganagogo.com/show/ep-14-ratatouille/</link>
		<comments>http://veganagogo.com/show/ep-14-ratatouille/#comments</comments>
		<pubDate>Wed, 30 Jan 2008 04:56:38 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=20</guid>
		<description>Ratatouille Serves: 4 Difficulty: Easy Prep time: 5-8 minutes Cook time: ~20 minutes This French classic is easier than you might think! Add your favorite veggies for a great dinner served over rice, couscous or with pasta on the side. 1 tbsp olive oil 2 tbsp minced garlic 1 large yellow onion, diced 1/2 tbsp [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/1iDIhvNleXs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-14-ratatouille/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>

	<itunes:summary>  
Ratatouille
Serves: 4
Difficulty:  Easy
Prep time:  5-8 minutes
Cook time: ~20 minutes
This French classic is easier than you might think! Add your favorite veggies for a great dinner served over rice, couscous or with pasta on the side.
1 tbsp olive oil
2 tbsp minced garlic
1 large yellow onion, diced
1/2 tbsp tomato paste
1/3 cup veggie broth
1 eggplant, diced
1 medium zucchini, diced
1 green pepper, diced
1/2 cup quartered mushrooms
1 can chopped tomatoes (or 1 cup diced tomatoes, peeled and seeded)
2 tbs chopped parsley
2 tbs chopped basil
salt and pepper to taste
Heat olive oil in a skillet over medium heat. Add garlic and sauté about 1 minute. Add the onions and sauté until translucent, 4-5 minutes. Add the tomato paste and cook over medium heat until it darkens and give off a sweet aroma, about 1 minute. Add broth and stir, deglazing the pan (scraping up any browned bits from the bottom of the pan). Add the eggplant, zucchini, mushrooms and green pepper and simmer until the veggies are tender but not falling apart, 10-12 mins. Stir in the tomatoes and continue to simmer until the tomatoes are heated through, about 2-3 mins. Add the parsley and basil; season with salt and pepper to taste. Serve.
Notes:
You can try using cooking wine or dry sherry to deglaze the pan.
Dried herbs can be substituted (~1 tsp each), but add them with the veggies instead of at the end of the recipe to allow the flavors to develop.
</itunes:summary>
<itunes:subtitle>Ratatouille Serves: 4 Difficulty: Easy Prep time: 5-8 minutes Cook time: ~20 minutes This French classic is easier than you might think! Add your favorite veggies for a great dinner served over rice, couscous or with pasta on the side. 1 tbsp olive [...]</itunes:subtitle>
<itunes:duration>08:13</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/nO5JApF7eQE/Veganagogo-EP14Ratatouille.mp4" fileSize="68316863" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/nO5JApF7eQE/Veganagogo-EP14Ratatouille.mp4" length="68316863" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP14Ratatouille.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 13: Zucchini Nut Muffins</title>
		<link>http://veganagogo.com/show/ep-13-zucchini-nut-muffins/</link>
		<comments>http://veganagogo.com/show/ep-13-zucchini-nut-muffins/#comments</comments>
		<pubDate>Wed, 23 Jan 2008 05:45:52 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=19</guid>
		<description>Zucchini Nut Muffins Serves: ~12 Difficulty: Easy Prep time: 10 minutes Cook time: 30 minutes This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch! 1 cup whole wheat flour 1 cup unbleached white flour 1/4 tsp salt 2 tsp baking powder [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/vU6r0tewUVU" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-13-zucchini-nut-muffins/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>  
Zucchini Nut Muffins
Serves:  ~12
Difficulty: Easy
Prep time: 10 minutes
Cook time: 30 minutes
This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch!
1 cup whole wheat flour
1 cup unbleached white flour
1/4 tsp salt
2 tsp baking powder
1/2 cup currants or coarsley chopped dried cherries
1 1/2 cups grated zucchini
1/2 cup chopped walnuts
1 tsp ground cinnamon
3/4 cup vanilla soymilk (or almond or rice)
1 tbsp apple cider vinegar
1/4 cup oil
1/3 cup maple syrup
1/2 cup apple sauce
Preheat oven to 375. Mix first eight ingredients together in a medium mixing bowl. Combine soymilk and vinegar, and let sit for 5 minutes. Add the oil, apple sauce, and maple syrup to the soymilk/vinegar mixture and mix well. Combine with dry ingredients and stir until batter is smooth. Lightly oil a 12-section muffin tin. Spoon the batter into the muffin sections and bake for 30 minutes until golden brown. Remove and allow to cool.
Notes:
Substitute different types of nuts and dried berries to suit your needs/tastes.
Tastes great with vegan margarine and jam.
No zucchini? Grated carrots might be a good change!
</itunes:summary>
<itunes:subtitle>Zucchini Nut Muffins Serves: ~12 Difficulty: Easy Prep time: 10 minutes Cook time: 30 minutes This healthy twist on zucchini bread makes for a sweet treat. Grab and go in the morning to keep you satisfied ‘til lunch! 1 cup whole wheat flour 1 cup [...]</itunes:subtitle>
<itunes:duration>06:12</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/AYwvmg55CZo/Veganagogo-EP13ZucchiniNutMuffins.mp4" fileSize="52547556" type="video/mp4" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/AYwvmg55CZo/Veganagogo-EP13ZucchiniNutMuffins.mp4" length="52547556" type="video/mp4" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP13ZucchiniNutMuffins.mp4</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 12: Kitchen Sink Burritos</title>
		<link>http://veganagogo.com/show/ep-12-kitchen-sink-burritos/</link>
		<comments>http://veganagogo.com/show/ep-12-kitchen-sink-burritos/#comments</comments>
		<pubDate>Wed, 16 Jan 2008 06:46:57 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=18</guid>
		<description>Kitchen Sink Burritos Serves: ~4 Difficulty: Easy Prep time: 10 minutes Cook time: 10 minutes Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around! 2 tsp olive oil 2 russet or 6 Yukon gold potatoes 1 small to medium-sized onion, medium [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/chy0ci-c-kc" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-12-kitchen-sink-burritos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>  
Kitchen Sink Burritos
Serves: ~4
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around!
2 tsp olive oil
2 russet or 6 Yukon gold potatoes
1 small to medium-sized onion, medium dice
1 green pepper, medium dice
1 can (15 oz) black beans (with or without spices)
1 tsp ground cumin
½ tsp chili powder
salt and pepper to taste
Bake or microwave the potatoes until they are almost tender. When cool enough to touch, cut the potatoes into a medium dice. Heat the olive oil in a large saucepan over medium heat. Add the onions and green peppers; saute until tender, about 5 minutes. Stir in potatoes and cook to desired tenderness. Season with cumin, chili powder, salt, and pepper. Add the black beans and cook until heated through. Serve on a warmed tortilla or with chips.
Notes:
Get creative! Add frozen corn or spinach; chop up zucchini and sauté with the onions and peppers.
Cook up any leftover veggies with the onions.
Add garlic or cayenne pepper for an extra kick.
This is good with or without the potatoes.
Add vegan cheese, lettuce and tomatoes as toppings.
Try this recipe with leftover rice (you know you have some from that Thai food takeout).
</itunes:summary>
<itunes:subtitle>Kitchen Sink Burritos Serves: ~4 Difficulty: Easy Prep time: 10 minutes Cook time: 10 minutes Who doesn’t like burritos? Why go out when you can make them at home in less time with stuff you’ve got lying around! 2 tsp olive oil 2 russet or 6 [...]</itunes:subtitle>
<itunes:duration>06:19</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/0OoBdC99-Xg/Veganagogo-EP12KitchenSinkBurritos.m4v" fileSize="63006422" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/0OoBdC99-Xg/Veganagogo-EP12KitchenSinkBurritos.m4v" length="63006422" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP12KitchenSinkBurritos.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 11: White Bean Soup</title>
		<link>http://veganagogo.com/show/ep-11-white-bean-soup/</link>
		<comments>http://veganagogo.com/show/ep-11-white-bean-soup/#comments</comments>
		<pubDate>Wed, 09 Jan 2008 04:54:44 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=17</guid>
		<description>White Bean Soup with Spinach and Leeks Serves: 4-6 Difficulty: Easy Prep time: 10 minutes Cook time: 15 minutes An easy and quick soup that you can make as thick as you’d like! 2 tsp olive oil 4 leeks, bulb only, chopped 2 cloves garlic, chopped 3-4 cups veggie broth (or you can substitute water) [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/jLxTI5VE__Y" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-11-white-bean-soup/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>

	<itunes:summary>
White Bean Soup with Spinach and Leeks
Serves: 4-6
Difficulty: Easy
Prep time: 10 minutes
Cook time: 15 minutes
An easy and quick soup that you can make as thick as you’d like!
2 tsp olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
3-4 cups veggie broth (or you can substitute water)
2 cans cannellini beans, rinsed and drained
2 bay leaves
2 tsp ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach or 2 cups frozen spinach
salt and pepper to taste
Heat the olive oil in a large saucepan over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the broth, cannellini beans, bay leaves and cumin. Bring to a boil, and then reduce the heat to low. Stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.
Notes:
Other spices such as rosemary can be substituted for the cumin for a different take on this soup.
This recipe freezes very well, so you can make a big batch and not worry about leftovers.
This soup can be very thick. To thin it a bit, you can add more water or broth, or cook the couscous on the side.
Regular couscous can be used instead of whole wheat.
Can also be served over rice if you don’t have couscous.
</itunes:summary>
<itunes:subtitle>White Bean Soup with Spinach and Leeks Serves: 4-6 Difficulty: Easy Prep time: 10 minutes Cook time: 15 minutes An easy and quick soup that you can make as thick as you’d like! 2 tsp olive oil 4 leeks, bulb only, chopped 2 cloves garlic, chopped [...]</itunes:subtitle>
<itunes:duration>05:33</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/P6hg13yzoZc/Veganagogo-EP11WhiteBeanSoup.m4v" fileSize="45881925" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/P6hg13yzoZc/Veganagogo-EP11WhiteBeanSoup.m4v" length="45881925" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP11WhiteBeanSoup.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 10: Butternut Squash Fries</title>
		<link>http://veganagogo.com/show/ep-10-butternut-squash-fries/</link>
		<comments>http://veganagogo.com/show/ep-10-butternut-squash-fries/#comments</comments>
		<pubDate>Wed, 02 Jan 2008 04:55:12 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=15</guid>
		<description>Butternut Squash Fries Serves: 4-6 Difficulty: Easy Prep time: ~10 minutes Cook time: ~35 minutes The work needed to cut up the squash will justify the tasty results of these fries. 1 Butternut Squash (about 1½ &amp;#8211; 2 pounds) 2 tsp olive oil ½ tsp salt Preheat oven to 425 degrees. Cut the squash in [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/8ZvxredccFk" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-10-butternut-squash-fries/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Butternut Squash Fries
Serves: 4-6
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~35 minutes
The work needed to cut up the squash will justify the tasty results of these fries.
1 Butternut Squash (about 1½ – 2 pounds)
2 tsp olive oil
½ tsp salt
Preheat oven to 425 degrees. Cut the squash in half and remove the seeds and strings. Cut the squash into two or three easy-to-work-with pieces. Use a paring or chef’s knife to remove the rind. Cut the squash into fry-shaped pieces. Toss the squash with the oil and salt and spread into a single layer on an aluminum foil-lined pan. Bake for 20 minutes and gently flip. Bake an additional 15 minutes or until lightly browned.
Notes:
Delicious sprinkled with cinnamon and sugar.
Watch the squash carefully while baking to ensure to ensure they don’t burn.
The more uniform the fries, the more evenly they cook.
The fries are best eaten the same day, but can be refrigerated and eaten later, though they may become soggy. A better taste might result if reheated in a skillet on medium-high heat.
</itunes:summary>
<itunes:subtitle>Butternut Squash Fries Serves: 4-6 Difficulty: Easy Prep time: ~10 minutes Cook time: ~35 minutes The work needed to cut up the squash will justify the tasty results of these fries. 1 Butternut Squash (about 1½ – 2 pounds) 2 tsp olive oil ½ tsp [...]</itunes:subtitle>
<itunes:duration>06:23</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/OaEv8-ptz0c/Veganagogo-EP10ButternutSquashFries.m4v" fileSize="53993106" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/OaEv8-ptz0c/Veganagogo-EP10ButternutSquashFries.m4v" length="53993106" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP10ButternutSquashFries.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 9: Blueberry Pancakes</title>
		<link>http://veganagogo.com/show/ep-9-blueberry-pancakes/</link>
		<comments>http://veganagogo.com/show/ep-9-blueberry-pancakes/#comments</comments>
		<pubDate>Wed, 26 Dec 2007 04:51:21 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=14</guid>
		<description>Blueberry Pancakes Serves: 4 Difficulty: Easy Prep time: ~10 minutes Cook time: ~25 minutes 1 ½ cups all-purpose flour 2 tbs sugar 2 tsp baking powder ½ tsp salt 2 tbs ground flaxseeds ¼ cup water 1 ½ cups soy milk 1 tsp vanilla ¾ cup blueberries, fresh or frozen (thawed) In a large bowl, [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/3JBIDR_QLHI" height="1" width="1"/&gt;</description>
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		<slash:comments>2</slash:comments>

	<itunes:summary>
Blueberry Pancakes
Serves: 4
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~25 minutes
1 ½ cups all-purpose flour
2 tbs sugar
2 tsp baking powder
½ tsp salt
2 tbs ground flaxseeds
¼ cup water
1 ½ cups soy milk
1 tsp vanilla
¾ cup blueberries, fresh or frozen (thawed)
In a large bowl, combine flour, sugar, baking powder, and salt, and set aside. In a blender, combine the flaxseeds and water and blend until thick, about 30 seconds. Add the soy milk and vanilla and process until smooth. Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the blueberries. Heat a griddle or large skillet over medium heat. Ladle about ¼ cup of the batter onto the pan. Cook on one side until bubbles form on the top and the edges of the pancake are no longer shiny, about 2 minutes. Flip the pancake and cook until the other side is lightly browned, about one minute.
Notes:
This recipe should do well with substitutions including nuts, seeds other berries, other non-dairy milks, etc.
Any egg replacer will most-likely do, including Ener-G, pureed fruit, applesauce, etc.
Adjust the liquid depending on how thick you like your pancakes.
</itunes:summary>
<itunes:subtitle>Blueberry Pancakes Serves: 4 Difficulty: Easy Prep time: ~10 minutes Cook time: ~25 minutes 1 ½ cups all-purpose flour 2 tbs sugar 2 tsp baking powder ½ tsp salt 2 tbs ground flaxseeds ¼ cup water 1 ½ cups soy milk 1 tsp vanilla ¾ cup [...]</itunes:subtitle>
<itunes:duration>07:25</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/K6d_-0bh5c0/Veganagogo-EP9BlueberryPancakes.m4v" fileSize="60998920" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/K6d_-0bh5c0/Veganagogo-EP9BlueberryPancakes.m4v" length="60998920" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP9BlueberryPancakes.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 8: Yammy Sammies</title>
		<link>http://veganagogo.com/show/ep-8-yammy-sammies/</link>
		<comments>http://veganagogo.com/show/ep-8-yammy-sammies/#comments</comments>
		<pubDate>Wed, 19 Dec 2007 17:36:34 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=13</guid>
		<description>Baked Sweet Potato and Green Pea Samosas a.k.a. Yammy Sammies Serves: ~5 Difficulty: Medium Prep time: ~40 minutes Cook time: ~35 minutes Don’t be afraid of a little extra work! These samosas are great for entertaining or mid-afternoon snacks. Well worth the effort! 1 cup all-purpose flour ¼ cup water (plus ~2 tbs or more) [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/bGdYk6AWbxY" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-8-yammy-sammies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>

	<itunes:summary>
Baked Sweet Potato and Green Pea Samosas a.k.a. Yammy Sammies
Serves: ~5
Difficulty: Medium
Prep time: ~40 minutes
Cook time: ~35 minutes
Don’t be afraid of a little extra work! These samosas are great for entertaining or mid-afternoon snacks. Well worth the effort!
1 cup all-purpose flour
¼ cup water (plus ~2 tbs or more)
1 tbs plus 2 tsp (peanut) oil, plus more for brushing
1 small yellow onion, minced
1 large sweet potato, baked until tender, peeled and diced
½ cup frozen peas, thawed
1 garlic clove, minced
1 ½ tsp curry powder
1/8 tsp cayenne or to taste
salt
In a medium size bowl, combine the flour, water, and the 2 tsp oil until well blended. Knead into a smooth ball, approximately 5-10 minutes. Cover and let stand for 30 minutes.
Heat the 1 tbs oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the remaining ingredients and cook until vegetables are soft, about 10 minutes. Set aside to cool.
Preheat the oven to 375 degrees F. On a floured work surface, roll out the dough. Try to make an approximately 16 square, about 1/8 inch thick. Cut into 16 four-inch squares. Place a small amount of the filling in the center of each square and fold one corner over the filling to the opposite corner to make a triangular shape. Seal the edges with water. Place the samosas on a lightly oiled baking sheet and brush lightly with oil. Bake until golden brown, about 20 minutes. Serve hot.
Notes:
In lieu of making your own dough, try to find either spring roll wrappers at the Asian grocery or phyllo dough at a conventional market.
Peanut oil adds a nice touch, but regular oil will work just as well.
The filling tastes great on its own. You can give it a try over rice.
Regular potatoes substituted for the sweeter varieties make a nice savory change to the recipe.
</itunes:summary>
<itunes:subtitle>Baked Sweet Potato and Green Pea Samosas a.k.a. Yammy Sammies Serves: ~5 Difficulty: Medium Prep time: ~40 minutes Cook time: ~35 minutes Don’t be afraid of a little extra work! These samosas are great for entertaining or mid-afternoon snacks. [...]</itunes:subtitle>
<itunes:duration>14:49</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/bZ4p4RJBeF4/Veganagogo-EP8YammySammies.m4v" fileSize="146648722" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/bZ4p4RJBeF4/Veganagogo-EP8YammySammies.m4v" length="146648722" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP8YammySammies.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 7: No Bake Cookies</title>
		<link>http://veganagogo.com/show/ep-7-no-bake-cookies/</link>
		<comments>http://veganagogo.com/show/ep-7-no-bake-cookies/#comments</comments>
		<pubDate>Wed, 12 Dec 2007 05:24:35 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=11</guid>
		<description>No Bake Cookies Serves: 24 Difficulty: Easy Prep time: &amp;#60;10 minutes Cooling: 1-2 hours An easy, versatile recipe for the sweet-toothed types! 2 cups sugar 3 tablespoons unsweetened cocoa powder 1/2 cup vegan margarine 1/2 cup non-dairy beverage (soy, almond, rice, etc) 1 pinch salt 3 cups quick cooking oats 1/2 cup peanut butter (crunchy [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/irWE-57V-AY" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-7-no-bake-cookies/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>

	<itunes:summary>
No Bake Cookies
Serves: 24
Difficulty: Easy
Prep time: &lt;10 minutes
Cooling: 1-2 hours
An easy, versatile recipe for the sweet-toothed types!
2 cups sugar
3 tablespoons unsweetened cocoa powder
1/2 cup vegan margarine
1/2 cup non-dairy beverage (soy, almond, rice, etc)
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter (crunchy or smooth)
1 teaspoon vanilla extract
In a saucepan, bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute. Add quick cooking oats, peanut butter, and vanilla; mix well. Working quickly, drop by teaspoonfuls onto waxed paper and let cool.
Notes:
The humidity and the length of the boiling time may affect the cookies ability to set.  Boil the sugar, cocoa, margarine, milk and salt for at least one minute, if not two or three. You may want to make smaller batches until the cookies set right.
If you aren’t fond of or can’t eat peanut butter, any other type of nut butter would be a good substitute.
You can add nuts or seeds for a little extra flavor and texture.
Using extracts other than vanilla may also work nicely.
</itunes:summary>
<itunes:subtitle>No Bake Cookies Serves: 24 Difficulty: Easy Prep time: &lt;10 minutes Cooling: 1-2 hours An easy, versatile recipe for the sweet-toothed types! 2 cups sugar 3 tablespoons unsweetened cocoa powder 1/2 cup vegan margarine 1/2 cup non-dairy beverage [...]</itunes:subtitle>
<itunes:duration>07:15</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/HFot8Rlss1M/Veganagogo-EP7NoBakeCookies.m4v" fileSize="72195861" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/HFot8Rlss1M/Veganagogo-EP7NoBakeCookies.m4v" length="72195861" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP7NoBakeCookies.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 6: Asian Cucumber Salad</title>
		<link>http://veganagogo.com/show/ep-6asian-cucumber-salad/</link>
		<comments>http://veganagogo.com/show/ep-6asian-cucumber-salad/#comments</comments>
		<pubDate>Wed, 05 Dec 2007 04:37:59 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=10</guid>
		<description>Asian Cucumber Salad Serves: 6 Difficulty: Easy Prep time: &amp;#60;10 minutes Marinate: 2-3 hours or overnight This extremely easy Japanese-inspired salad makes for a quick picnic or potluck addition. 1½ cucumbers ½ tsp salt 1½ tsp veggie oil 1 tsp sugar 1 tbs and 1½ tsp rice wine vinegar 1 tbs and 1½ tsp soy [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/37zM0FWT9Cg" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-6asian-cucumber-salad/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>

	<itunes:summary>
Asian Cucumber Salad
Serves: 6
Difficulty: Easy
Prep time: &lt;10 minutes
Marinate: 2-3 hours or overnight
This extremely easy Japanese-inspired salad makes for a quick picnic or potluck addition.
1½ cucumbers
½ tsp salt
1½ tsp veggie oil
1 tsp sugar
1 tbs and 1½ tsp rice wine vinegar
1 tbs and 1½ tsp soy sauce
Cut the cucumber(s) lengthwise, scoop out seeds with a spoon, and slice cucumber(s) in bite-sized pieces. Transfer to a salad bowl. In a small bowl, mix together salt, oil, sugar, vinegar and soy sauce. Pour over cucumber(s) and gently toss. Refrigerate for several hours before serving, tossing every so often.
Notes:
One good size English cucumber can be substituted for the 1½ regular cucumbers.
Canola oil works well, as it’s lack of flavor doesn’t interfere with the other seasonings.
You can use any mild vinegar. I usually use a brown rice vinegar instead of the rice wine vinegar.
Use low sodium soy sauce to help reduce the salt content of the dish.
The cucumbers may get soggy if this recipe is made too far in advance. One way to combat this is to remove the marinade after the initial 2-3 hour exposure. The cucumbers will retain the flavor, but won’t become soggy as quickly.
</itunes:summary>
<itunes:subtitle>Asian Cucumber Salad Serves: 6 Difficulty: Easy Prep time: &lt;10 minutes Marinate: 2-3 hours or overnight This extremely easy Japanese-inspired salad makes for a quick picnic or potluck addition. 1½ cucumbers ½ tsp salt 1½ tsp veggie oil 1 tsp [...]</itunes:subtitle>
<itunes:duration>07:52</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/npRT8nBDY3g/Veganagogo-EP6AsianCucumberSalad.m4v" fileSize="76331266" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/npRT8nBDY3g/Veganagogo-EP6AsianCucumberSalad.m4v" length="76331266" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP6AsianCucumberSalad.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 5: Chocolate Cake</title>
		<link>http://veganagogo.com/show/ep-5-chocolate-cake/</link>
		<comments>http://veganagogo.com/show/ep-5-chocolate-cake/#comments</comments>
		<pubDate>Wed, 28 Nov 2007 05:18:00 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=9</guid>
		<description>Chocolate Cake Serves: 8 Difficulty: Easy Prep: ~15 min Cook time: ~45 minutes A very simple cake made with items already in your cupboard. Be ready to shock your non-vegan friends! 1 ½ cups all-purpose flour 1 cup sugar ¼ cup cocoa powder 1 tsp baking soda ½ tsp salt 1/3 cup vegetable oil 1 [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/_5G729aQFco" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-5-chocolate-cake/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>

	<itunes:summary>
Chocolate Cake
Serves: 8
Difficulty: Easy
Prep: ~15 min
Cook time: ~45 minutes
A very simple cake made with items already in your cupboard. Be ready to shock your non-vegan friends!
1 ½ cups all-purpose flour
1 cup sugar
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan. Sift together flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees for 45 minutes. Remove from oven and allow to cool.
Notes:
I’ve used brown rice vinegar instead of white in a pinch.
You can substitute applesauce for the oil to lower the fat content, but the texture of the cake may be compromised.
Nuts and/or vegan-friendly chocolate chips make nice additions to this cake.
You may want to flour or lay some parchment paper in the bottom of the pan in addition to greasing it. I sometimes have a little trouble removing the cake.
</itunes:summary>
<itunes:subtitle>Chocolate Cake Serves: 8 Difficulty: Easy Prep: ~15 min Cook time: ~45 minutes A very simple cake made with items already in your cupboard. Be ready to shock your non-vegan friends! 1 ½ cups all-purpose flour 1 cup sugar ¼ cup cocoa powder 1 tsp [...]</itunes:subtitle>
<itunes:duration>05:01</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/zvbQ2cwwFnY/Veganagogo-EP5ChocolateCake.m4v" fileSize="49194185" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/zvbQ2cwwFnY/Veganagogo-EP5ChocolateCake.m4v" length="49194185" type="video/x-m4v" /><feedburner:origEnclosureLink>http://media.libsyn.com/media/veganagogo/Veganagogo-EP5ChocolateCake.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 4: Quinoa and Black Beans</title>
		<link>http://veganagogo.com/show/ep-4-quinoa-and-black-beans/</link>
		<comments>http://veganagogo.com/show/ep-4-quinoa-and-black-beans/#comments</comments>
		<pubDate>Wed, 21 Nov 2007 06:22:41 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=8</guid>
		<description>Quinoa and Black Beans Serves: 6 Difficulty: Easy Prep: ~15 min Cook time: ~35 minutes Unfamiliar with quinoa? Don’t be shy! This dish is a wonderful showcase to the “mother of grains.” It may become a favorite at home or at your next potluck! 1 tsp vegetable oil 1 onion, chopped 3 cloves garlic, peeled [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/Bw7tbhLgnwY" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-4-quinoa-and-black-beans/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>

	<itunes:summary>
Quinoa and Black Beans
Serves: 6
Difficulty: Easy
Prep: ~15 min
Cook time: ~35 minutes
Unfamiliar with quinoa? Don’t be shy! This dish is a wonderful showcase to the “mother of grains.” It may become a favorite at home or at your next potluck!
1 tsp vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
¾ cup uncooked quinoa, rinsed briefly in cold water
1 ½ cups vegetable broth
1 tsp ground cumin
¼ tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
½ cup chopped fresh cilantro
Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned. Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.
Notes:
Most quinoa manufacturers rinse the grain during processing, but it is recommended to rinse it in cold water prior to cooking.
</itunes:summary>
<itunes:subtitle>Quinoa and Black Beans Serves: 6 Difficulty: Easy Prep: ~15 min Cook time: ~35 minutes Unfamiliar with quinoa? Don’t be shy! This dish is a wonderful showcase to the “mother of grains.” It may become a favorite at home or at your next [...]</itunes:subtitle>
<itunes:duration>07:35</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/LZibcLLJG9U/Veganagogo-EP4QuinoaAndBlackBeans888.m4v" fileSize="91675590" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/LZibcLLJG9U/Veganagogo-EP4QuinoaAndBlackBeans888.m4v" length="91675590" type="video/x-m4v" /><feedburner:origEnclosureLink>http://blip.tv/file/get/Veganagogo-EP4QuinoaAndBlackBeans888.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 3: Winter Vegetable Hash</title>
		<link>http://veganagogo.com/show/ep-3-winter-vegetable-hash/</link>
		<comments>http://veganagogo.com/show/ep-3-winter-vegetable-hash/#comments</comments>
		<pubDate>Wed, 14 Nov 2007 00:00:54 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=7</guid>
		<description>Winter Vegetable Hash Serves: 6 Difficulty: Easy Prep time: ~10 min Cook time: 35-40 This extremely versatile recipe allows for many substitutions, depending on what you have on hand, and will warm you on those cold winter nights. 3 tbs extra virgin olive oil 1 pound potatoes, diced ½ pound shitake mushrooms, diced 1 red [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/mWurcGTxWG8" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-3-winter-vegetable-hash/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>

	<itunes:summary>
Winter Vegetable Hash
Serves: 6
Difficulty: Easy
Prep time: ~10 min
Cook time: 35-40
This extremely versatile recipe allows for many substitutions, depending on what you have on hand, and will warm you on those cold winter nights.
3 tbs extra virgin olive oil
1 pound potatoes, diced
½ pound shitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 tsp garlic powder
1 pinch salt
1 pinch ground black pepper
1 cup chopped kale
~4 leaves sage, cut into strips
Place oil in a large skillet over medium heat. Mix in potatoes, mushrooms, bell pepper, squash, and shallot. Season with garlic powder, salt and pepper. Cook for 25 minutes, stirring occasionally, until potatoes are tender.
Mix in the kale and sage. Continue cooking for 5 minutes, until the kale has wilted.
Notes:
The smaller the dice, the faster the potatoes will cook, however you might want to cook the potatoes on their own for about 15 minutes before adding the remaining ingredients.
Any type of potatoes will work; Yukon gold are mentioned in the original recipe.
Any type of mushrooms will work.
A small onion will substitute nicely for the shallot.
The acorn squash can be bought already cut up. Just dice into pieces similarly sized with the potatoes.
The garlic salt can be replaced with 2-4 cloves of pressed garlic.
Dried sage or thyme can be used if no fresh is available.
</itunes:summary>
<itunes:subtitle>Winter Vegetable Hash Serves: 6 Difficulty: Easy Prep time: ~10 min Cook time: 35-40 This extremely versatile recipe allows for many substitutions, depending on what you have on hand, and will warm you on those cold winter nights. 3 tbs extra [...]</itunes:subtitle>
<itunes:duration>07:30</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/2ZJdxEVzm7s/Gminor7-EP3WinterVegetableHash832.m4v" fileSize="89655575" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/2ZJdxEVzm7s/Gminor7-EP3WinterVegetableHash832.m4v" length="89655575" type="video/x-m4v" /><feedburner:origEnclosureLink>http://blip.tv/file/get/Gminor7-EP3WinterVegetableHash832.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 2: Mayan Hot Chocolate</title>
		<link>http://veganagogo.com/show/ep-2-mayan-hot-chocolate/</link>
		<comments>http://veganagogo.com/show/ep-2-mayan-hot-chocolate/#comments</comments>
		<pubDate>Thu, 08 Nov 2007 01:20:25 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=5</guid>
		<description>Mayan Hot Cocoa Serves: 1 Difficulty: Easy Prep: 2 min Cook time: 5 minutes Sometimes hot cocoa needs a little something extra. If you’d like to spice up your winter hot drink, try this spicy treat! 1 cup vanilla soy milk, sweetened 1 tbs cocoa 1 tsp sugar ½ tsp cinnamon 1/8 tsp chili Heat [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/E-frs9DjC38" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-2-mayan-hot-chocolate/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>

	<itunes:summary>
Mayan Hot Cocoa
Serves: 1
Difficulty: Easy
Prep: 2 min
Cook time: 5 minutes
Sometimes hot cocoa needs a little something extra. If you’d like to spice up your winter hot drink, try this spicy treat!
1 cup vanilla soy milk, sweetened
1 tbs cocoa
1 tsp sugar
½ tsp cinnamon
1/8 tsp chili
Heat the soy milk to the desired temperature, either on the stove or in the microwave. Combine the dry ingredients, cocoa, sugar, cinnamon and chili and mix well. Slowly add the hot soy beverage to the powdered mixture, stirring constantly to avoid lumps. Enjoy!
Notes:
Unsweetened baker’s chocolate can be substituted for the cocoa. Just melt it in the soy milk while it is heating, either in the microwave or on the stove.
The richness can be adjusted with more or less cocoa.
</itunes:summary>
<itunes:subtitle>Mayan Hot Cocoa Serves: 1 Difficulty: Easy Prep: 2 min Cook time: 5 minutes Sometimes hot cocoa needs a little something extra. If you’d like to spice up your winter hot drink, try this spicy treat! 1 cup vanilla soy milk, sweetened 1 tbs cocoa 1 [...]</itunes:subtitle>
<itunes:duration>03:19</itunes:duration>
	<media:content url="http://feedproxy.google.com/~r/veganagogo/~5/2i1JUa7Biuk/Gminor7-EP2MayanHotChocolate587.m4v" fileSize="39799181" type="video/x-m4v" /><itunes:explicit>no</itunes:explicit><itunes:author>veganagogo.com</itunes:author><itunes:keywords>vegan,chickpea,garbanzo,cooking,vegetarian,podcast,video,Vegan,a,go,go,Jess,veganagogo,com,veganagogo,soy</itunes:keywords><enclosure url="http://feedproxy.google.com/~r/veganagogo/~5/2i1JUa7Biuk/Gminor7-EP2MayanHotChocolate587.m4v" length="39799181" type="video/x-m4v" /><feedburner:origEnclosureLink>http://blip.tv/file/get/Gminor7-EP2MayanHotChocolate587.m4v</feedburner:origEnclosureLink></item>
		<item>
		<title>EP 1: Moroccan Chickpea Stew</title>
		<link>http://veganagogo.com/show/ep-1-moroccan-chickpea-stew/</link>
		<comments>http://veganagogo.com/show/ep-1-moroccan-chickpea-stew/#comments</comments>
		<pubDate>Thu, 01 Nov 2007 02:13:33 +0000</pubDate>
		<dc:creator>fans@veganagogo.com (veganagogo.com)</dc:creator>
				<category><![CDATA[Show]]></category>

		<guid isPermaLink="false">http://veganagogo.com/?p=4</guid>
		<description>Moroccan Chickpea Stew Serves: 6 Difficulty: Easy Prep time: ~10 minutes Cook time: ~1 hour Chickpeas are the main ingredient in this Moroccan flavored, hearty soup. 2 tbs extra-virgin olive oil, plus more for garnish 1 large onion, medium diced 6 cloves garlic, pressed 1 tsp ground cinnamon 1 tsp ground cumin 1/8 tsp cayenne [...]&lt;img src="http://feeds.feedburner.com/~r/veganagogo/~4/d0Oi10clnQs" height="1" width="1"/&gt;</description>
		<wfw:commentRss>http://veganagogo.com/show/ep-1-moroccan-chickpea-stew/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>

	<itunes:summary>
Moroccan Chickpea Stew
Serves: 6
Difficulty: Easy
Prep time: ~10 minutes
Cook time: ~1 hour
Chickpeas are the main ingredient in this Moroccan flavored, hearty soup.
2 tbs extra-virgin olive oil, plus more for garnish
1 large onion, medium diced
6 cloves garlic, pressed
1 tsp ground cinnamon
1 tsp ground cumin
1/8 tsp cayenne pepper
1 heaping tsp (sweet) paprika
1 (14.5 oz) can chopped tomatoes
3 (15 oz ) cans chickpeas, drained and rinsed well
1-quart vegetable broth (substitute water if no broth on hand)
1 tsp sugar
Kosher salt
Freshly ground black pepper
1 (5 oz) package pre-washed baby spinach (or 1 block frozen spinach)
Heat olive oil in a large pot over medium-high heat. Add the onion, sauté until the onions begin to turn translucent. Add the garlic to the onions. Lower the heat if browning starts to occur. Add the cinnamon, cumin, cayenne and paprika and sauté a minute or so. Add tomatoes, chickpeas, broth and sugar. Season with a couple pinches of salt and ~10 grinds of fresh pepper. Stir well. The chickpeas should be slightly covered with liquid. If the level is too low, add some water to bring it just above the chickpeas. Bring the mixture to a simmer, and then lower the heat to low and gently simmer for 45 minutes.
Remove the soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let it heat through until wilted, just a few minutes. Season again, to taste, with salt and pepper. Serve the soup, drizzled with extra-virgin olive oil if desired.
Notes:
Great served with toasted pita bread.
Frozen spinach works very nicely.
Using water instead of veggie broth is totally acceptable and won’t alter the taste.
The spices can be adjusted if the flavor is too strong or too weak. Heat lovers can add more cayenne if they’d like more punch.
</itunes:summary>
<itunes:subtitle>Moroccan Chickpea Stew Serves: 6 Difficulty: Easy Prep time: ~10 minutes Cook time: ~1 hour Chickpeas are the main ingredient in this Moroccan flavored, hearty soup. 2 tbs extra-virgin olive oil, plus more for garnish 1 large onion, medium diced 6 [...]</itunes:subtitle>
<itunes:duration>09:51</itunes:duration>
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	<media:credit role="author">veganagogo.com</media:credit><media:rating>nonadult</media:rating><media:description type="plain">A Vegan cooking show.</media:description></channel>
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