It's a wonderful Indonesian product made from fermented whole soybeans, and packed with fiber, protein and digestive enzymes.Thanks to the global economy, it's very easy to find tempeh at your local (healthy) grocer.
For a while I've only prepared tempeh in curries since its a great replacement for meat because of its interesting texture. But recently I've been extremely lazy in the kitchen (gasp) and I thought I'd try simply baking tempeh and seeing how it goes. Much to my pleasant surprise I got this soy delight to resemble fish sticks which was one of my favorite junk foods as a kid. I think it's a combination of the shape, the crunch and the dipping sauce that make tempeh sticks a new favorite vegan go-to dinner.
Simply cut the tempeh into 1/2 inch strips (the short way) and then cut those segments in half (the long way) so that you're left with sticks approximately 3 inches long and 1/2 wide. I then throw them onto a greased baking sheet with a little salt and pepper and bake for 15 minutes at 375F.
For dipping, you can call on traditional American ketchup, barbecue sauce, soy sauce, miso dressing, etc, whatever you prefer! What I like about this is that you can make tempeh sticks to accompany a variety of meals by simply pairing them with the appropriate dipping sauce.
It's the best vegan finger food I can make in 15 minutes and it satisfies my craving for crunchy, dippable snacks too.
I hope you'll try it out, if not this week be sure to add it to your repertoire for next week's Meatless Monday!
1 Cup of Raw Pumpkin Seeds, soaked
1 Cup of Raw Sunflower Seeds, soaked
1/2 Cup of Raw Tahini
1 Carrot- peeled & roughly chopped
½ Red Pepper, seeded & chopped into chunks
1-3 Garlic Cloves (depends on your taste)
1 fresh Jalapeño or ½ tsp cayenne pepper
1 bunch Basil
1/2 Cup of Olive Oil (or desired consistency)
1/4 Cup of fresh squeezed lemon juice
1 TBL Maple Syrup or Agave Nectar
1 TBL Apple Cider Vinegar, raw
1 TBL Braggs or Nama Shoyu or Wheat Free Tamari
1 tsp Cumin
Soak seeds overnight, rinse & drain. In a food processor using an S- Blade, chop garlic, jalapeño,
carrot, red pepper & basil. After the blade can’t chop anymore add 1/2 the oil and 1/2 the lemon juice. Now add seeds. Grind until smooth. Add Bragg’s, cumin and the remaining oil and lemon juice. Add more oil if it is not creamy enough. Be sure to use a spatula or spoon to scrape the sides of the cup back into the mix. When finished put in a covered container and chill for a couple hours. This Pate gets better after a day when flavors begin to infuse together. Adjust seasonings according to your personal taste. Serve with veggies &/or flax crackers
A vegetarian child is a healthy child. Going vegetarian is akin to quitting smoking or avoiding substance abuse; that is how healthy vegetarianism is to a body (whether child or adult). A lot of children have a high risk of becoming obese. One in three children born in 2000 will develop diabetes at some point in their life. The ADA has stated that "vegetarian diets in childhood and adolescence can aid in the establishment of lifelong healthful eating patterns and can offer some important nutritional advantages". Here are some nutrients that people are concerned vegetarians don't get enough of:
Protein: There is plenty of proteins in grains, vegetables, beans, and bean products (i.e. tofu and soymilk). A normal variety of these foods eaten over the course of the day, provides all the protein a growing child needs.
Calcium: Green leafy vegetables and legumes are rich in calcium. Certain greens have more: broccoli, collards, kale, bok choy, and brussels sprouts. There is also calcium in fortified foods (i.e. fortified orange juice or fortified soymilk).
Iron: Greens and beans are rich in iron. A daily multivitamin supplement can also help.
Vitamin B12: Is not found in any unfortified plant foods, although it is present in dairy and eggs. It is easy to find in fortified breakfast cereals, fortified soymilk, and multivitamins.
One thing to know is that it is easier for a child to stick with a healthful vegetarian diet when the rest of the family is on the same path. It will help the whole family stay slom and healthy for many years to come.
1 Small head cauliflower, cut into florets
1/4 cup tahini
1/2 tsp. organic, gluten-free garlic powder
1/4 tsp. unrefined sea salt
1 Tbs. organic extra virgin olive oil
1 Tbs. lemon juice
2-3 tsp. chopped fresh organic parsley (optional)
1. Steam cauliflower 9 to 10 minutes until tender.
2. Meanwhile, mix tahini, garlic powder and sea salt together in small bowl until no lumps remain. Mix in oil, then lemon juice, then 1 Tbs. water. Allow sauce to sit for a few minutes, then mix again; add 1 Tbs. more water if you want thinner sauce.
3. Spoon cauliflower onto serving plates and spoon sauce over cauliflower. Top with chopped parsley, if using.
Per serving: 139 calories, 4 grams protein, 12 grams total fat, 7 grams carbohidrates, 0 MG cholesterol, 124 MG sodium, 2 grams fiber, 1 gram sugars.
Today, I wanted to share the article below about Red Groupers and what amazing architects they are . But, as I was searching the net for pictures of this fish, the majority I found were of dead ones, caught, hanging next to their predators....humans. I looked into it a bit further and found another article that goes on to explain how 20 of the world's 162 grouper species are threatened by extinction.
“This shows that over-fishing could decimate another major food and economic resource for humans, similar to the loss of the cod stocks off New England and Canada that has put thousands of people out of work,” said Roger McManus, a senior director of Conservation International’s Marine Program.
“The results are worrying and highlight the urgent need for fishery management, more effective marine protected areas (MPAs), and more sustainable eating habits for consumers of these fishes,” said Sadovy, who organized the workshop.
To read the full article, please visit:
For many women, it seems that around this time of year they feel a sudden urgency to "watch what they eat" and what not, but I want to just say all that is nonsense. Forget the whole discussion about female empowerment and different body types, I'm talking merely about food. Just eat plants. That's it! And not as a trend, not for a month, but for your entire life: just eat plants and you'll be oh so happy with yourself.
My coworker and I were discussing the delicious organic produce we get delivered to our office, and she mentioned that she really wanted to buy some yummy potatoes this week but that she has to 'watch what she eats' and 'shouldn't eat any of that'... I laughed. I shouldn't have but I couldn't help it. "Potatoes?" I said in disbelief, "You're not going to eat potatoes because you want to lose weight?" Oh no honey, that's not the issue. Just eat plants and you won't have a need to watch what you eat... it won't even cross your mind! Potatoes are NOT the enemy! Meat and dairy provide the most amount of fat to our western diets, not to mention all that processed crud people so happily shovel in their mouths... what does a harmless potato have to do with these villains?
My problem is lack of exercise, not diet, so this weekend I hope to move around enough to work off any extra calories from my recent love affair with beer and keep it up throughout all the seasons!
Here's to potatoes, beer, and shakin' it!
He is very vocal about his beliefs and his knowledge on the subject of animal rights (from vivisection, to industrial farming, to Michael Vick's dog-fighting) and he narrated the Meet Your Meat video that PETA promotes so widely (because he has the voice of a god, naturally...). I don't care to know about his personal life, to me he's more similar to his character on 30 Rock, but I was thrilled when I realized that he was veg and that I could blog about my secret...hehehe.
Please check out this article that he wrote for the Huffington Post regarding Michael Vick and Animal Rights. It's great that such a successful actor is lending his fame to our righteous cause. And, yea, his looks don't hurt either...
Yesterday online I read that the Hard Rock Cafe in London will offer a meatless meal on their menu every Monday, in honor of Meatless Mondays. This movement is spreading rapidly, and I love it. I'm so proud to be a part of something that can actually, tangibly do something in this world (either better health for your body, less greenhouse gases in the air from the factory farm system, or one more animal that is alive because you chose not to eat it).
Today I read that the U.N. urges a global shift towards meat and dairy free diets. THE U.N.! It doesn't get any bigger than that! In this article, the U.N. claims that because of world hunger, fuel poverty, and climate change, the world (especially the Western world) should push themselves away from the meat and dairy heavy diets they currently are on. These diets are unsustainable, the U.N. Environmental Programme claims. In fact, it is more detrimental to the environment to grow and raise dairy cattle, than it is to produce construction materials (i.e. cement, plastics, and metals). Shocking.
Take a look at the article below, and think about going meatless for one meal this week!
But Friday night was beautiful... I had a pound of potatoes and another of baby zucchini with their blossoms waiting for me to have my way with them, and that I did... I made simple mashed potatoes with a touch of dijon, battered and fried squash blossoms with sauteed zucchini and some breaded baked tofu filets to round this heavy meal off.
And thus, a girl and a fork shared a good, homemade, organic, nutritious (yea, it's fried but it's wholesome!) meal to welcome the sabbath. Nom!
Happy Meatless Monday lovelies!
By the way, I'm currently participating in a giveaway on: theivytwines.blogspot.com so be sure to check it out and enter for a chance to win a $20 gift certificate!
I got this tidbit of information from a book that just came out called Ninety-Five: Meeting America's Farmed Animals in Stories and Photographs. I haven't read the book just yet, but I have heard all about it and hope to read it soon. It gives tales of rescues and has lots of pictures of beautiful animals.
The book is published by the nonprofit No Voice Unheard (novoiceunheard.org).
So vegans, vegetarians, flexitarians, etc., think of how many animals you saved today.
Have a wonderful weekend! -Foodie Vegan
This woman is pretty much single-handedly responsible for my decision to become vegan. I was on a week long business trip and took public transportation to work which gave me 1-2 hours each day to do something with my mind while I walked or rode the bus...Fortunately, I had recently discovered Colleen's podcast "Vegetarian Food For Thought" while browsing the iTunes store. I honestly had no interest in veganism, but I came across it, listened to an episode about lifestyle diseases and decided to keep giving it a try. the information was interesting and above all I had never really heard anything convincing about vegetarianism, it seemed like this lady could offer something that was otherwise lacking... Moreover, I had no intention to become vegan. At the time I was a self-professed Flexitarian, very unaware of the variety of political, ethical, nutritional, compassionate reasons behind a vegan lifestyle.
Podcast by podcast Colleen helped me uncover the sides of the meat and dairy industries I would've never imagined, she taught me about vitamins and minerals, about vivisection, about bycatch, and most importantly she RE-sensitized me, which is to say she reconnected me with a part of my consciousness that understood how illogical it is for an animal lover such as myself to also eat animals--after all, what IS the difference between a cat and a calf, a duck and a dolphin? Why are some species chosen by society to be unworthy of respect, heinously abused and then violently slaughtered while others have designer leashes and beds in a cozy human home?
Some may call Colleen extreme, and she is, but thanks to her extreme passion she has found the strength to educate countless people. She really empowers us to continue questioning what we're told is a given, and knows what it's like to have your heart break a million times over only to clean yourself up and keep pushing for justice and knowledge.
I was so happy that yesterday in her "Soup to Nuts" member newsletter she actually featured my etsy shop! I don't know how it happened, I'm sure she doesn't know I'm a member or the effect her work has had on my life, but I felt giddy like a child. And here all I'm doing is making calendars and greeting cards... ah well, I'll save the animals soon enough!
All the best,
This is a wonderful recipe that I created with what I had on hand. I didn't have to go to the grocery store, I simply snooped around the fridge and pantry and came up with this meal on a whim! We actually took it with us to a picnic we went to at the Hollywood Forever Cemetary. Yes, we picnic'd at a cemetary....it's LA, what do you expect!
*A note about gnocchi. Gnocchi can be made many different ways. Traditionally it is made with potatoes, flour, water, and egg. However, my grandmother taught me to make it with just flour and water. Depending on the # of servings you'd like, you boil a few cups of water. Once it comes to a rapid boil, turn the heat off and slowly start adding flour. It will first be hard to stir, but eventually it will incorporate. You want to add flour until it becomes a super thick paste. Thick enough that it isn't too sticky and you can work with it. Then you take tablespoonfuls of the dough, and roll it into a little ball. Take a fork and roll the ball over the fork to create a sort of oval shape with fork mark lines. Boil a large pot of water and add the gnocchi. Cook until the gnocchi float to the surface. Then continue with the recipe below.
1 large shallot thinly sliced
3 tbsp olive oil
1 cup of sliced fresh mushrooms (any kind will do)
2 tbsp fresh sliced sundried tomatoes (I like the kind packed in olive oil)
2 cups of fresh spinach
salt and white pepper to taste
1 tsp black (or white) truffle oil
Start by wilting the spinach. Put about 1" deep of water in a large saucepan, turn heat to high, add spinach, and cover for about 5 minutes. Drain water and squeeze all water out of the spinach. Roughly chop the spinach.
Heat 2 tbsp olive oil in a large skillet. Add the shallot and cook until translucent. Add mushrooms and cook until soft and dark in color. Drizzle in about 1/2 tsp of the truffle oil. Add the spinach and sundried tomatoes and stir to combine. Add salt and pepper to taste and allow to cook for about 2-3 more minutes. You can add the remaining tbsp of olive oil if necessary. Add the gnocchi and lightly toss. Remove from heat and drizzle with remaining 1/2 tsp of truffle oil. Bon appetit!
**Note that this recipe will be equally as good without the truffle oil. I have a friend who went to Italy a couple months ago and brought me a bottle back, so I use some here and there as a splurge, but in no way is it a necessary component of this dish.