This is the story of three sisters on different paths to becoming vegan. We each have different reasons, passions, lifestyles and livelihoods. Follow us on our daily vegan adventures!
8.31.2010
How will I get calcium?
8.30.2010
Meatless Monday: Asian Tacos and Slavic Pitas
Being that it's summer I guess I should want to eat light meals of greens and stone fruit, but last week I honestly just wanted calorie-charged comfort food. Issue #1 I was craving mashed potatoes, Issue #2 there was half a head of green cabbage and a package of vegan kielbasa in the fridge. Something had to be done, something inspired by the Slavic tradition (or is it Polish, or Russian? I realized that I don't know anything about eastern Europe culturally speaking, but I do know they love potatoes, cabbage, onions and sausages). So, I baked a dish with sliced cabbage and red onions for about 30 minutes at 375 degrees Fahrenheit. When they started to caramelize I threw in the kielbasa and baked for another 20 minutes at 400 degrees. In the meantime, I worked up a decadent batch of mashed potatoes. So, by the end of the cooking sesh I had all the ingredients worked into a delicious (Slavic?) dinner, but I wasn't satisfied with the idea of using a fork, I wanted all the flavors together, at once, so I heated some pita on the stove top, added a little wasabi mustard and voila: slavic pitas were discovered, revered, and devoured. I honestly can't speak highly enough of this meal, it was utterly perfect for my tastebuds and my need for comfort food that night. Mmm mmm mmm!!
And, as I said, I'm not alone on combining distant cultures through food as a daily practice. Our friends at A Vegan Cooking show did just that in their latest episode: Asian Tofu Tacos!
Don't forget that today is Meatless Monday--so join the nation in this awesome movement and get inspired in the kitchen! Forget the cookbooks tonight and just go for what you crave. Veggie meals are far from boring if you add some creativity to your cooking.
Nom nom!
8.27.2010
Asian Edamame Salad
1 bag of shelled edamame pods
3-5 thinly very thinly sliced radishes (by hand or by a mandoline)
1/2 cup loos packed cilantro, chopped
1/4 cup seasoned rice wine vinegar
4 tbsp canola oil
1 tsp sesame oil
salt and pepper to taste
2 tbsp sesame seeds, toasted (in a 350 degree oven for 2-3 minutes or until light brown)
Cook the edamame pods according to package directions. Then run cold water over them or let them cool down to room temperature. Add in the radishes, cilantro, vinegar, oils, and salt and pepper. Serve and top with toasted sesame seeds. Enjoy!
8.26.2010
Dreaming Idiots or Trusting Fools?
8.25.2010
Wednesday Quote of the Week
I just thought this one was cute.........
8.24.2010
Meatless Monday in Time Magazine!!!
Time Magazine just printed a great piece on celebrity chef’s cutting back on the meat they serve in their restaurants. Meatless Monday got several nice mentions. A pdf of the full article is attached and an excerpt can be found online here:
http://www.time.com/time/
I encourage you to pass along the piece to others and write posts about the article if you'd like.
8.23.2010
Roasted Balsamic Glazed Cauliflower and Broccoli
2-1/2 cups of cauliflower florets (approx 1 lg head)
2-1/2 cups of broccoli florets (approx 1 lg head)
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
1 tsp herbs de provence
salt and pepper to taste
2 tbsp balsamic vinegar (for glaze)
Preheat oven to 375 degrees. Put broccoli and cauliflower on a large baking sheet. Drizzle 1/2 of the quarter cup of balsamic and EVOO onto the florets. Then sprinkle the herbs de Provence and salt and pepper onto them as well. I don’t like to give exact measurements for salt and pepper since everyone has different preferences for their taste. I’d say to use your visual judgement for what looks best to you. I used approx 1/8 tsp of salt and 1/4 tsp of pepper. Put into the oven to roast for approx 25 minutes. Halfway through pull out the baking sheet and toss the florets. Also, add the remaining balsamic vinegar and EVOO to coat. Meanwhile in a small skillet, put the 2 tbsp of balsamic vinegar. Cook on low-medium heat for a few minutes until the balsamic turns into a thick glaze. Remove the cauliflower and broccoli from the oven when they are done and pour the glaze over them. Toss one more time to coat. Serve. Enjoy.
8.20.2010
Meatless Monday on NPR!!!
The founder of Meatless Monday, Sid Lerner was interviewed for a Morning Edition segment on NPR. Sid goes over the history of the Meatless Monday campaign. Check it out:
http://www.npr.org/templates/
Please listen to it or read it and I encourage you to pass it on if you'd like!
8.19.2010
Choco cake with choco glaze
Choco Cake Ingredients:
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar
Choco Glaze ingredients:
1/2 cup sugar
4 tbsp margarine
2 tbsp soy milk
2 tbsp unsweetened cocoa powder
2 tsp vanilla extract
Instructions:
Preheat oven to 350 degrees F. In an 8x8 square pan/dish, mix together flour, sugar, cocoa, baking soda and salt with a fork, making sure it's really blended together. Then mix in the water, vanilla, oil, and vinegar until it's completely incorporated. Use a spatula to scrapes the sides if necessary.
Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
For the glaze, bring sugar, margarine, milk and cocoa to a boil in a small saucepan. Stir frequently, then reduce heat to a simmer for 2 minutes, stirring constantly. Remove from heat and stir for another 5 minutes. Add vanilla, stir and then immediately pour onto the cake (it dries quickly, so spread it fast). If you can, let this cool for an hour before serving.
Yum yum!
8.17.2010
Arrivederci!
8.16.2010
Meatless Monday and Canned Foods
8.12.2010
Horchata Cupcakes
I'm tempted to enjoy these with a nice mug of hot chocolate (is it winter already, because it sure feels like it in Southern California--global warming is scary!)
Eat up, lovelies!
Vegan Horchata Cupcakes
1 cup vegan horchata
1 tsp. apple cider vinegar
1/3 cup canola oil
3/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. almond extract or vanilla extract
1 1/4 cups flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
•Preheat the oven to 350°F and line the muffin pan with paper liners.
•Whisk the horchata and the vinegar together and let sit a few minutes until curdled.
•Beat together the horchata mixture, oil, sugar, vanilla, cinnamon and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.
•Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes, until done. Transfer to a cooling rack and cool completely before frosting.
For the Frosting:
2 sticks vegan margarine, softened
7-8 cups confectioner’s sugar
1/2 cup vegan horchata
1/2 tsp. vanilla
1/2 tsp. cinnamon
•Whip the margarine in a mixer on high speed.
•Sift the confectioner’s sugar and set aside.
•Add the horchata, vanilla, cinnamon, and 4 cups of confectioner’s sugar to the margarine and beat until combined.
•Add the remaining sugar 1 cup at a time until the desired consistency and sweetness are reached.
To Assemble:
•Frost each cooled cupcake using a knife or piping bag.
•Sprinkle with cinnamon, if desired.
Makes 12 cupcakes
8.11.2010
Got Cookbook?
Being a "Foodie" and being someone who writes about food on a blog, I get to enjoy a lot of delicious food from day to day. Some that I whip up on my own, some that I try at friends houses, or some that I try at my favorite restaurants. And I realized that I've got a lot of people around me in my life who LOVE food, LOVE to cook, and LOVE to eat. So why not pool our talents together and be able to share all this lovely food with each other?!??!
That is where the Community Vegetarian Cookbook was born. I am working on a few recipes each week and that includes fine tuning the measurements, writing the cooking instructions, and photographing the finished food item.
As the word "community" implies, I am also taking recipes from my community to be included in the cookbook. And Virtually Vegan Sisters is a community of mine.....so if anyone is interested in contributing, please send me a comment and I will be sure to get back to you. I am looking to get a broad range of recipes that are yummy, fresh, and vegetarian.
Bon Appetit!
8.10.2010
Bycatch Be Gone
8.09.2010
Vegan Cooking Show: Strawberry Cheesecake
By the way, today is Crafty Vegan's BIRTHDAY so I'll be making her a delicious chocolate cake (recipe to be divulged on Friday) since she's never been a fan of cheesecakes... :) Feliz Cumple Mica!
Today I want to tell you about "A Vegan Cooking Show" put on by the tenderly young and playful Nicholas.
In his latest episode he teaches us how to make a strawberry cheesecake..that's right, CHEESECAKE! It's been a while since I had one so I can't wait to try this recipe--seems so simple and I'm loving all the whole ingredients. Enjoy!
Happy Meatless Monday!
8.06.2010
Foodie Vegan's Friday Night Thoughts
I have been suffering for the last month or so of consistent heartburn, feeling sluggish, and even gaining a couple of pounds. I'm saying all of this just to say it and get it off my chest. I don't have any quick anecdote and I'm not going to sit here and proclaim that "I'm gonna eat better" like most American women who "fall off the wagon" inevitably say.
I'm just going to say that I am going to continue to listen to my body. I want to be present to how I feel now in conjunction to what I am putting in my body. With that, I will say good night to everyone and I hope your belly and your heart is full of food that you are happy you put in your body.
Till next week! Foodie Vegan
8.05.2010
How to Read Like A Vegan II from Veganalyst
Please check out his facebook for all his wonderful and insightful comments on veganism--I'm delighted to have him in my newsfeed! :)
"It's probably not much of a stretch to say that most omnivores don't quite understand how vegans see the world. The aim of this series is to bridge that gap.
A few weeks back, Emily Weinstein generated a far amount of buzz with her New York Times piece about how awesome it is to boil animals alive. Here's how that article reads to a vegan:
Boiling the LabradorCongratulations, Emily."
I, on the other hand, had never put a live Labrador in a pot of boiling water before. [...]
"Have you ever hypnotized them?" Katharine said. It might minimize their pain as they entered the boiling water. [...]
After a minute, she flipped the Labrador up onto its head and paws. The Labrador, made still by the petting, was meant to balance upright on its own. It even sort of did, teetering on the base formed by its paws. [...]
Katharine put the bag in the freezer, a tip from another site, which said that it was most humane to numb the Labradors before cooking them. [...]
The water reached a boil, and we pulled the bag from the freezer. It was time. We stood beside each other at the stove. Katharine went first, lifting the lid and tossing a Labrador in. I had to do at least one, I’d decided, and so I grabbed the second and tossed it in. She flicked in the third, and I pressed the pot’s lid down to cover it. I stood there, holding the lid down, for several minutes.
“Do you think they’re dead yet?” I asked.
“Yes,” she said.
I lifted the lid. As if shielding itself from the intrusion of light, a Labrador raised up its paw. I clapped the lid back on.
We sat down about a half hour later to eat. And I did it, I put the Labrador in the pot.
8.04.2010
Quote of the Day
8.03.2010
Vegan Mexican Food
Vegan Mexican Food: http://www.veganmexicanfood.com/
8.02.2010
Meatless Monday Recipe! "B"LT Wedge Salad
"B"LT Wedge Salad with Creamy Italian Dressing
6 slices of bacon alternative
3 roma tomatoes, diced
1/2 red onion, diced
5 tbsp vegan blue cheese (or whatever cheese or cheese alternative works for you)
1 head of iceberg lettuce
1 cup Wildwood Garlic Aioli
3 tbsp soy milk (or other milk alternative)
2 tbsp white wine vinegar
2 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried basil
1/4 tsp sugar
Cook the bacon alternative according to cooking instructions. When cooled, crumble into small pieces. Remove the stem from the iceberg lettuce, then cut the head into 4 wedges. Each wedge is one serving. Top the wedge with some of the onion, tomato, and "cheese". Put the remaining ingredients into a small food processor and process on high for 1-2 minutes until all of the ingredients are incorporated and the dressing is light and fluffy. Top each wedge with some of the dressing. Serve. Enjoy!

