Monthly Archives: December 2012

Happy New Years Eve from Turning Veganese

2012 is coming to a close and we here at Turning Veganese can’t thank you enough for your support. We have had a great year, both with the blog and in our personal lives!

If you’re new, just stumbled upon our site, or if you’re one of our good old pals and want to reminisce with us, here are our 10 most popular posts this year:

Vegan Lifestyle: Shoes
Vegan Isn’t Just About Food: Deodorant
Virtual Vegan Potluck: Guava Cheesecake!
Rice Cooker Cuisine: Arroz con Gandules
Mustard Greens and Tofu
Vegan Longanisa
The Lazy Vegan: Veggie Burgers!
Hemp Cheese
Tofu Burgers with portobello mushrooms!
Is “GMO” a bad word?

For all you vegans who are celebrating, The Kind Life posted a list of five champagnes that are vegan:

1.  Organic Champagne Fleury
2.  Domaine Ste. Michelle
3.  Korbel
4.  Veuve Clicquot
5.  Piper Heidsieck

Click here to read the entire post!

I’ll be enjoying my booze with some vegan ‘pate.’ Look out for my review soon!

Celebrate safely and thank you again for all your support! We’re looking forward to keeping it up in 2013. –Melissa

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Let’s Talk About Menstrual Cramps

I apologize to all the fellas out there, but this post will be about menstrual cramps. Why in the world do I want to talk about cramps? Because I had the worst cramps ever just this morning, that’s why! This post might be a little TMI and I do feel some embarrassment and shame in sharing this with you, but it was a learning experience for me that I wanted to share.

Before changing my diet, I would have a bad day here and there with my period. After the change in my diet, I didn’t have anything beyond minor discomfort and annoyance. Oh, nature, you scamp! Today, though, I thought I was going to die. I was brushing my teeth when all of a sudden, I broke out in a cold sweat, my legs started to ache, my hands got numb, and let’s not even talk about my uterus. Now, I suppose it’s possible that something else was going on with my body, but I’m 99% sure that this was a total menstrual issue.

I managed to get into bed and thought weird things like, “Ugh, this is punishment for eating non-vegan holiday desserts!” and “Maybe I need a steak!” and “Am I hungover? But I’m never hungover…” and “I wish I would just pass out.” and “I’m glad I’m at Mom’s house and I hope she gets home soon because I need my mommy!” Mostly, I was moaning in pain and whispering, “Help me!” but only the dog was home so I was out of luck for awhile. Mom finally did come to the rescue. She put a hot water bottle on my abdomen and I was relieved and resting almost instantly.

After more snooze time and some buttered toast, I hopped on the computer and quickly googled “vegan menstrual cramps” thinking that there might be some sort of vegan explanation for my sudden issue. I should have know that a vegan diet has actually been found to reduce pain and menstrual cramps. It is related to the amount of estrogen in our bodies: more estrogen in the body will likely result in more painful cramping and PMS symptoms. Vegan diets, because they are low in fat and high in fiber, help reduce estrogen levels and also helps promote estrogen elimination. Not only can this help reduce menstrual cramps and pain, it may also reduce cancer risk: estrogen helps promote the growth of cancer cells.

Next, I googled “vegan iron deficiency” just for some peace of mind even though I’m aware that one does not need to eat steak for iron. Spinach is an outstanding iron source and far better for you in every way than beef. You would need 1700 calories of a sirloin steak to get the same amount of iron that’s in one cup of spinach. I’m usually really good about eating spinach regularly, but I’ve been bad about it lately. In general, I’ve been eating a lot of carbs, so I won’t surprised if I’m running low on iron at the moment.

On a somewhat related note, I’d like to talk about multivitamins. A month or two ago, I switched to a vitamin that is marketed as being vegan. It was kind of expensive, though, so I bought a bottle of the generic drug store vitamins that I used to take which I believe to be vegan even though it doesn’t specifically say so on the bottle. Anyway, I was surprised this morning to see that the vegan vitamin only had only a 10% daily value of iron while the other vitamin had 100%. The vegan vitamin was also comparatively low in calcium and a handful of other minerals. Hmmm.

Thanks for reading and tell me, vegans: what has been your experience with menstrual pain and cramps since changing your diet? And what are your thoughts on iron deficiency and multivitamins? What do you think caused my episode this morning? Lemme know in the comments! –Melissa

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Chanterelles Sauteed in White Wine and Herbes de Provence

Sounds fancy, right? It tastes fancy…. and delicious! It’s also crazy simple and works with just about any mushroom including the button mushrooms and portobellos you’ll find at your supermarket. You’ll need the following:

1 tbsp vegan butter (I like Earth Balance)

1 tsp herbes de provence

1/2 cup of white wine (I like pinot gris for this)

and a pound or so of mushrooms

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I’m using chantarelles because I love their texture and flavor. You’ll be able to recognize them by their straw color, trumpet shape and frilly looking edge if you see them at your market.

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I added the butter to a pan and waited until it was melted over medium heat. I simmered these, stirring occasionally over alternating low heat and no heat until the volume of the liquid and the mushrooms was reduced by about 1/3. It took about 45 minutes. I saved the remaining reduction, salted my mushrooms to taste and munched away.

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They’re soft, lightly meaty and have a delicate umame flavor that’s complimented by the buttery herbs and crisp musky wine. I didn’t share with Brent. It was that good.

This is Christie, signing off!

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Vegan Beer : Julian Hard Cider – Cherry Bomb


Hope you guys are surviving the holidays, gang!

In today’s beer review, we review a cider. This hot number is Julian Hard Cider’s Cherry Bomb!

It’s a crisp, cherry cider that doesn’t taste like medicine, and isn’t too sweet either. Watch the full review below.

Thanks again for dropping in. And, as always… Peace out, my vegans.

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Giveaway Extravaganza!

Today on Turning Veganese, we are announcing our final giveaway winner of a Bubble & Bee Lotion Stick. And the winner is… justaudrey! Wooooot! Congratulations!! Thanks to everyone who entered!

Don’t forget to enter our TofuXpress giveaway! To enter, you will need to do at least TWO of the following:

Then, e-mail us at turningveganese@gmail.com and tell us what you will make with your TofuXpress if you win it. The winner will be chosen randomly and will be invited to write a post for us about your TofuXpress experience! We will accept entries through December 31st. The TofuXpress giveaway is open only to residents in the U.S. or Canada.

Get those entries in! –Melissa

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The Other Lazy Vegans: TV Dinner 7

Apparently I’m dating myself by using the term “TV dinner” so I’ll just pretend it’s a play on the title of our blog. Whatever. We’re trying more Amy’s tonight because holidays are too cooking intensive for me to handle sometimes. This time it’s the brown rice and vegetables bowl.

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This one looked pretty good right out of the box.

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After microwaving it maintained a fairly attractive visage. The vegetable had a good texture: the broccoli was just on the brink of crossing from tender to mushy but I’ll forgive that fact given how little time I spent standing over the stove.

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The flavor wasn’t anything special but certainly wasn’t offensive. It benefited greatly from the addition of some soy sauce (Brent) and teryaki sauce (me).

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This is one I’d do again for the nutritional profile, ingredients and versatility of the flavors. It’s just too easy.

This is Christie, signing off!

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Christmas Pasta

This holiday season hasn’t felt very holiday-ish. I definitely wasn’t feeling very festive until a couple of days ago. What happened? The weather got frigid, I walked into the State Street Marshall Field’s Macy’s and got overwhelmed by the decor and the crowds, was given a candy cane by a bartender, and then listened to some Christmas carolers over by Cloud Gate. Yay! Christmas! All that’s missing is snow!

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Now, whether or not you celebrate or care about Christmas, I’m willing to bet that you’re gathering with family or friends or, at the very least, getting inundated with baked goods by co-workers. It’s been a challenge for the past couple of weeks. I’ve given in to the cupcakes, the cheesecakes, the coffee cakes, the scrambled eggs. Today is Christmas Eve and it won’t get any easier — but I’ve planned ahead in order to avoid falling into traps. After all, there’s no excuse for me to break my vegan diet if I have perfectly delicious vegan food to eat instead.

I’m going to a gathering tonight and there will be plenty of food, none of which is vegan. So I made some pasta which I am calling Christmas Pasta! Next time, I’ll add spinach or some other green veggie so that it actually looks Christmas-y.

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It’s still in draft mode until I serve it tonight. I hope everyone at the party tries it and likes it! It’s penne in a marinara sauce with lots of garlic, sliced onion, and eggplant. I’m pretty excited about it. Everyone else can have their turkey or beef or whatever!

Happy celebrations, you guys! Stay safe and don’t eat cows. Santa said so. –Melissa

Don’t forget to enter our giveaway!

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Sunday Bunday!

Our bunnies are moderately awesome. I know most people feel that way about friends – human animals or otherwise. It may be a tired notion that we’ve got the best friends ever but it’s a feeling we can all relate to, I hope.

Love comes in all shapes and sizes in our house.

This is Brent and Christie, signing off!

Revisiting an Old Favorite: Soy Curl-dereta

For me, one of the joys of turning veganese is that I’ve become better in the kitchen. Cooking isn’t a chore or a crazy thing to do every once in awhile. It’s something that I wish I had time to do everyday. One of the most important lessons that has been learned out of cooking a lot more often is this: it’s okay to change things up, to experiment, to try new ingredients, and to get creative in the kitchen. Make cooking and eating work for you! Sure, it sounds simple, but I used to be one of those people who followed recipes faithfully and wondered if I was eating something the “right” way. For example, is it “right” to stick a whole piece of sushi in my mouth or is it OK to bite it? Sushi purists will tell you that there is definitely a right way to eat sushi, but I don’t quite feel good (or attractive) when trying to eat a whole piece of sushi. Drool and choking become potential side effects. But, I digress.

I recently made some soy curl-dereta (click for my original recipe):

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It’s only the 2nd time I’m making this, which is kind of crazy. I used to worry a lot about missing Filipino food! I can’t be missing it that much if it’s only the 2nd time I’ve made this. The main reason I wanted to talk about this is because I did things a little differently this time around.

  1. I didn’t follow a recipe.
  2. I didn’t have potatoes or bell pepper, so I was missing ingredients (and I forgot some ingredients). Therefore, one can make the argument that this dish is NOT caldereta, but they’re wrong.
  3. I didn’t use the store-bought Caldereta spice packet.
  4. The first time I made this, it was a HUGE production. It was also the first time I ever had soy curls. This time, it was second nature and I wasn’t terrified of the soy curls.

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You guys, I just have to say it: I’m so proud of myself! Look at me, being all casual chef let-me-get-this-stuff-cooked-so-I-can-eat-already! The one major difference is that I browned the soy curls with the garlic and onions and some Butler Chick Style Seasoning before adding the tomato sauce and veggies this time. Since I didn’t have a caldereta spice packet, I seasoned it with salt, pepper, and cumin. I debated whether or not to add nutritional yeast, but opted out. Thinking back, I totally should have done that: some people do add cheese to traditional caldereta.

You might notice that I was working with smaller soy curl bits from the bottom of the bag. It worked out really nicely. The carrots and peas ended up being the star with the soy curls being a nice accompaniment.

Cooking this got me really excited because I couldn’t help but wonder how my 3rd iteration of soy curl-dereta will turn out. I’ll be sure to let you guys know. –Melissa

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Tempeh ala King

It’s always nice when I can recreate a classic without the heart stopping cream and butter and even better when it tastes amazing. This is the story of my interpretation of chicken ala king. You’ll need the following:

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1 package of tempeh, I like LightLife (above)

1 small onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 carton of mushrooms, cleaned, trimmed and sliced

1 carton of silken tofu or a cup of dry cashews soaked overnight, blended to a smooth creamy texture adding water as necessary

1 pinch nutmeg

1 pinch cayenne

1 pinch thyme

1 cube of veggie bouillon (chicken style works well here) dissolved in 1/2 cup of water

1/4 cup of sherry or red wine

olive oil

salt and pepper to taste

Add some olive oil to a fry pan, sprinkle it with salt and pepper and put the tempeh in it and rub it around to coat the tempeh on both sides. Now apply heat, turn the tempeh to lightly brown each side.

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Set the tempeh aside on a plate. Let the pan cool for 2-3 minutes and then add the wine or sherry and mushrooms.

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The mushrooms will start to turn purple. Reduce them and then add the onion and mix well until the onion starts to soften.

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Add the bouillon and creamy tofu or cashews and mix well. Stir in the spices and adjust them to your taste. Reduce over low heat, stirring frequently. When you’re getting ready to call in your hungry self, friends or family put the tempeh and bell pepper and let it heat thoroughly.

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Brent made some rice pasta while I was cooking up the tempeh and sauce so we served this dish over linguini. Rice or mashed potatoes would be good too.

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Some chopped parsley or green onion would make an awesome garnish but it’s pretty all by itself and packed with flavor and good nutrition. Let me know if you get to try it and hopefully you’ll like it as much as we did.

This is Christie and Brent, signing off.

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