Monthly Archives: July 2012

I Love Freeze-For-Whenever Olive Black-eyed Pea Burgers!

I’ve been battling mooshy burgers since I started making vegan burgers. I’ve found that if they’re firm enough, they’re often too dry. If they’re moist enough, they moosh out the side of your bun. What is a girl to do?

I decided to experiment with making frozen patties because it seems to work so well for all those store bought brands. I assembled the following:

1 cup of black-eyed peas, soaked OR 1 can of black-eyed peas, drained and rinsed

1/4 cup of sliced olives

1/4 cup of mushrooms, chopped (optional)

1/4 onion, chopped

1/4 cup bread crumbs (I chopped some gluten-free bread in my food processor)

1 tbsp onion salt

1 tsp garlic salt

2 tbsp cumin

1 tbsp coriander

2 tbsp corn oil

red pepper flakes and salt to taste

If you’re using dried beans, take a moment to microwave them in water 3-4 times at 2 minute intervals to soften them slightly. We put all the ingredients into a bowl and I set my expert moosher (that’s Brent) to power moosh. It wasn’t long before it was looking and smelling like burger material so I started scooping the mixture into some plastic freezer safe containers.

I made sure that the patties were compacted and of a relatively uniform thickness, about 1/2-3/4 inch. I put a piece of plastic wrap over it and then used the next one to help compact the burger. I put them in the freezer until I was ready to use them.

These were actually some of the best burgers Brent and I have prepared. They were moist and held together and had a pleasing dense texture. They tasted enough like ground beef to be a little disturbing. I have no desire to eat cows!

I am going to take a moment to discuss why ground beef isn’t so great for your body. The obvious stuff aside (cholesterol, saturated fat, hormones and antibiotics) cooking beef or any meat is a tricky business. Preparing meat for food means balancing microbial contaminants with carcinogenic compounds that are formed when meat is cooked. Big agribusiness has made the case that they cannot ‘efficiently’ process large volumes of animals without some inherent contamination by the animals’ feces. This means that if you buy meat, it’s got poop on it and the law says that’s okay. They cover their butts (pardon my language) by saying, “Cook it thoroughly.” Which translates to, “If you get sick it’s your fault for not cooking it thoroughly.” Try telling that to the hundreds of thousands of people that get some form of food poisoning or another every year from eating meat.

So fine, meat is ‘safe’ if you cook it thoroughly but back to the issue of how cooking fundamentally changes the composition of what you’re eating.  Smoked and cured meats have long been the accused culprits of causing colon cancer partly because of how they’re prepared: prolonged exposure to heat. Cancers of the digestive tract are among of the most common and more deadly kinds of cancer, one in 6 will get it and one third of those will die from it within 5 years of being diagnosed.

So you can follow some tips to reduce the risk of introducing carcinogens into your diet or you can skip straight to legumes and other plants (including black-eyed peas!) which have long been associated with a reduced risk of colon cancer. One of the likely reasons for this activity is phytic acid . This is one of those small molecules that makes biochemists like me swoon but it’s properties speak for themselves. In the context of a Western diet the ability of phytic acid to sequester certain minerals that, in excess, can cause the kind of oxidative stress on the lining of the digestive tract that can eventually lead to cancer. Phytic acid when bound to fluoride from your drinking water, for example, will be excreted in your waste. Still, you can easily reduce the amount of phytic acid by soaking legumes them overnight or sprouting if you’re worried.


I think I’ve rambled enough. Time for burgers! Just pop them out of their frozen container, no thawing necessary and cook on medium high heat until they start to brown. Mine are a little charred… probably why they reminded me so much of ground beef, but they were definitely firm on the outside and moist and delightful on the inside. Yay!

This is Christie and Brent, signing off!

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Hipster Chic Volume I : Peanut Butter Pickle Time

Growing up, my father introduced me to what would become a life-long obsession. And today, in this post, I will share the secret family recipe for this small slice of gourmet culinary nirvana. I present to you the peanut butter pickle sandwich.

Ingredients :
Bread
Peanut Butter
Pickles

Prep Time :
1 Hour (Without Instagram, 5 Minutes)

First, slice your bread. What we have here is an artisan gluten-free muesli loaf hand crafted locally here in Miami. Slice as many starchy canvases as you deem necessary. For this post, I will be making it face ouverte.

Next, take your peanut butter, and spread a generous layer on top of the bread prepared in the previous step. Don’t be shy with your peanut butter as it will be the mortar holding together what will become your masterpiece.

For the third step, take your pickles and slice them if they are not pre-sliced (as pictured here). This slightly sour ingredient will be what makes your sandwich sing. It compliments the creamy sweetness of the peanuts nicely.

Finally, enjoy the effing crap out of that sandwich. Treat it as a secret lover you meet with for a secret tryst after months of longing for its soft, lusty buss.

*Smugness in this post powered by Instagram

 

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Southwest Pumpkin Chili and Corn Soup‏

A good friend found a huge pumpkin growing in her backyard and when she eventually harvested it she found herself with more pumpkin puree than she knew what to do with. This is where I come in as the lucky recipient of 16 ounces of pumpkin puree. It was really sweet and mellow so I decided to make a Southwest pumpkin chili and corn soup. You’ll need the following:
1 lb. of pumpkin puree
1/4 cup of salsa verde or juice from 1 lime if you’re short on time
1 generous pinch of chili powder
1 pinch of paprika
flaked red pepper and garlic salt to taste
1/2 cup of frozen corn
1/4 cup of cilantro leaves

I melted the frozen puree over medium-high heat in a sauce pan adding the dry spices. When the puree was melted and everything was getting steamy I adjusted the seasonings and added the corn and cilantro leaves. I stirred it in and reduced the heat to low until I was ready to serve.

The tartness of the lime will accentuate the sweet corn and mellow pumpkin. Cilantro will make the whole thing fragrant and beautiful.

I garnished mine with some paprika. Sprinkling some tortilla chips over the top might add to the texture but it’s awesome as is!

This is Christie, signing off.

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The Good Bean!

I love discovering vegan snacks! They are usually products that I would have never taken a second look at before going vegan. I found this particular product while I was in Toronto:

The Good Bean is based in Berkeley, CA, so it’s funny that I discovered them in another country. (There is only one store near me that sells their products and it’s a store that I have never been to.) The packaging tells you everything you need to know about their snacks: lots of protein, high in fiber, gluten free, and non-GMO.

I tried the sweet cinnamon flavor. It has a very subtle cinnamon flavor that is well balanced with vanilla as well as a nice hint of salt. The beans themselves are as hearty as you would think, which means that you’re not likely to eat the whole bag in one sitting. Yum!

Check these out if you get a chance. They’re simply a fun and healthy snack! –Melissa

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Lazy Vegan: Stuffed Peppers!

Stuffed peppers aren’t uncommon in our household.

These are campesino and poblano peppers. When you cut them in half, they’re a great little natural bowl for delicious food and this adventure is no different. This was a last minute dinner.

We just mixed a can of black beans with some flake red pepper and some Dixie Diner Ham (NOT!), stuffed the poblano peppers, and baked them for 30 minutes. Then we sprinkled some Daiya over it and baked for another 10 minutes.

Then we ate them with some salsa verde and Dixie Diner Chicken and Cheese Fajita soup. We’ve been trying a lot of their products, which are mostly flavored textured vegetable protein (TVP to veterans). So far, we’re fans.

We hope you get to try them. Let us know what your favorite Dixie Diner products are… so we can EAT THEM!

This is Brent and Christie, signing off!

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Vegan Vacation

Guess what?! Team Turning Veganese will be hanging out later this week. In real life! I’m so excited to see Christie and Brent again and to get away for a few days. It’s perfect timing, too: I’ll be bringing some fresh items from the garden with me. Chili peppers, anyone?

I was talking to a friend yesterday and mentioned that this is one vacation where I won’t have to worry about cheating on my vegan diet lest I starve. It was great to come to that realization. I’ll be hanging out with great friends and will definitely be having great vegan food.

I’m really looking forward to sharing our vegan adventures on the blog. Is there anything you’d like to see from Team TV while we’re all in the same space? Let us know in the comments! –Melissa

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Rosemary Garlic Roasted Potatoes!

I’m a big fan of potato. I think it’s a vegetable that gets a bad rap due to all the Atkins style carbohydrate bashing. Potatoes are actually a delicious source of protein, fiber, vitamin C and iron as well as a bevy of other important trace nutrients like niacin, folate and B6. They’re also versatile and easy to work with whenever you want something tasty.

You’ll need the following:

5-6 fist sized red potatoes, cut into bit sized pieces

1 tbsp rosemary

1 tbsp onion powder

1 tbsp garlic powder

juice from 1/2 lime

6-7 cloves of garlic, minced

1-2 tbsp corn oil (or any other oil suitable for high temperature cooking)

garlic salt and flake red pepper to taste

Pre-heat your oven to 375F/190C. Place the potatoes and the rest of the ingredients into a large bowl and stir until they’re evenly coated. Spread them out on a foil lined sheet and bake. Depending on the size, they’ll be ready after 40 minutes if they’re on the small size (3/4 inch cubes) and longer if they’re bigger.

We served this up with some steamed asparagus. I trimmed the asparagus and steamed them in the microwave by adding a little water to the bottom of a large bowl and the asparagus on top. Three minutes was all it took for lightly steamed crisp veggies.

We also tried something new: vegan mahi mahi from Veggie Brothers. I’m usually wary of vegan meats because they’re usually ersatz and expensive. I was impressed by the flavor and texture, especially given the attractive appearance. It was tasty but overpriced. We bought a ‘single serving’ and split it. At $5 per person, it wasn’t quite worth it. I do look forward to seeing more from them and hopefully a price drop.

This is Brent and Christie, signing off!

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Put the Lime in the Coconut Rum and Mashed Papaya

Is it just me, or do cocktails taste better in the summertime? Don’t get me wrong: nothing beats a spiced up cocktail on a cold winter night. But yummy cool refreshing fruity cocktails when it’s hot out? Perfection. (An ice cold beer on a hot summer day is also perfection.)

This concoction requires three ingredients:

1-1 1/2 c papaya
1-2 shots Malibu
1 tbsp freshly squeezed lime juice

Put all the ingredients into a food processor or blender and mix it all together. Yes… that’s a lot of Malibu in there. Don’t judge me; I was home for the night. Pour it into a glass over ice and garnish with a lime wedge. If you’re able, take it outside and enjoy it in the nice summer breeze.

Mmmmm…. rum… –Melissa

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Vegan Isn’t Just About Food: Deodorant

Being vegan is usually something people associate with diet, though I don’t have enough fingers and toes to count the number of times I’ve been accused of being a hypocrite for not having thrown out all my leather shoes when I decided to take the plunge into being vegan. What we put in our bodies matters and so does what we put on them. Things we rub on our skin and even dyes and treatments from our clothing can be absorbed into our bodies, particularly when we sweat. This is why I’m writing about deodorant.

We all sweat, even if you’re living in Chicago in the winter. Typical deodorants are mostly vegan in terms of the ingredients so you have to keep an eye out for specific chemicals with indecipherable names like lanolin, hyaluronate and allantoin. There are other chemicals that you might avoid like parabens, pthalates and polyethylene glycol (PEG) that are often vegan but aren’t particularly good for your body. With deodorants I try to avoid variants of alum or aluminum which is a common antiperspirant. Aluminum compounds cause our pores to close and our sweat glands to clog with a plug that prevents perspiration. I don’t want it in my body, especially in light of research that suggests that aluminum can contribute to the development of certain cancers and degenerative brain diseases. It also contributes to the yellow stains on our light colored clothing around the armpit area when the aluminum reacts with laundry detergent… but who cares about that when there’s cancer and dementia?

I also check on whether or not the company does animal testing before I buy their cosmetics. Some vegans boycott all products from any company that tests on animals but this can be incredibly inconvenient and prohibitively expensive to track down products that work AND don’t break the bank. I avoid a few major companies that are notorious for animal testing like Procter&Gamble which makes Secret and Old spice brand deodorants and Church&Dwight which manufactures Arm&Hammer products. Otherwise I pick and choose depending on my research.

I’ve tried several different brands of vegan deodorants from companies that don’t do animal testing: Tom’s of Maine, LaVanila, Earth Science, Bubble&Bee, and JASON. I’m familiar with crystal deodorants like Thai deodorant stone and Naturally Fresh but they didn’t work for me: I sweat so much that it’s gone within 10-20 minutes. I’m a naturally sweaty girl who has periodically had odor problems on which we’ll not elaborate. I’m also operating in Florida’s 90 degree heat and 80 percent humidity during what we call the “jiu jitsu challenge” which is 2 hours of wrestling with giant sweaty men followed by a trip to the supermarket: perfect opportunity for copious sweat and subsequent formation of stench.


LaVanila This one smells fabulous (I tried vanilla coconut), light and neutral enough that it won’t interfere with the fragrances in most other perfumes and lotions (but I’m partial to vanilla and coconut). The texture was lovely (hybrid creamy and gel-like) and it worked. I wasn’t stinky and my level of perspiration is manageable. Some of the ingredients were highly processed even though they were all vegan and relatively inoffensive. It was pricey at $18 and came in several other variants of vanilla: plain vanilla (nothing plain about it, it smells lovely), vanilla grapefruit, vanilla blossom and vanilla lavender.

Tom’s of Maine This particular gel deodorant didn’t do quite as well as I’d hoped. I tried the lemongrass which smelled divine (perfect on Brent) but the ingredients included propylene glycol. Propylene glycol isn’t a horrible chemical in or of itself but it is easily absorbed through the skin and can bring nasty contaminants with it, so if you’re like me and come into contact with carcinogens at or on your way to work (like printer toners, industrial cleaning fluids or just environmental pollutants, consider skipping propylene glycol). It also didn’t manage to suppress my personal odor or level of sweating. The worst part is that it dried out the skin in my pits and stung upon application when I used it after waxing; I suspect this is because of the alcohol groups on some of the chemicals. On the up-side, it didn’t leave white marks on my clothes. There were several other scents including apricot, calendula and lavender as well as an unscented variety. It cost $5.50 but wasn’t worth it for me.

Earth Science This lavender scented gel product gave me about the same result as Tom’s of Maine. It provided some cover with it’s scent but didn’t retard my natural smell or significantly reduce my level of sweat. It also contained propylene glycol. Scents included lavender, herbal, unscented and rosemary. It cost $6 and didn’t leave marks on my clothes but wasn’t worth the trouble.

Jason Tea tree oil is the dominant fragrance in this particular deodorant that doesn’t contain propylene glycol but does contain a number of equally processed and easily adsorbed metals and small molecules like zinc and an isomer of propylene glycol called propanediol. An isomer has the same chemical composition but in a different configuration and in this case, similar chemical properties (not unlike sugar isomers fructose and glucose). It also didn’t do much for my stench except mask it with particularly medicinal smelling tea tree oil. It comes in a few other scents like lavender and apricot but if tea tree isn’t enough, I doubt that the others could meet my needs. This one also cost $6.

Bubble and Bee This was a chance encounter. I found this product “Pit Putty” online and was impressed by the list of ingredients: arrowroot starch, coconut oil and essential oils for fragrance with or without baking soda. The texture is pasty and it left white marks on my clothes but it really works. I’d rather have white marks than body odor. After the jiu jitsu challenge, we tested it on a grueling 6 mile hike through the mountains of upstate New York… it kept wetness and odor under control. I still smelled like geranium lime and Brent still smelled like lemongrass despite copious dirt caked into the sweat on our legs, speckled with occasional hemlock leaves and a few bugs. It was $10 for regular and $11 with baking soda (recommended) which seemed reasonable for what it does and how much I like the simple organic ingredients. It also comes in a variety of scents: lemongrass, geranium lime, jasmint, lemon clove and spearmint tea tree. It also didn’t irritate newly waxed pit skin like Tom’s, JASON and Earth Science did. Given how well this product works and how straightforward the packaging and ingredients are, I’m looking forward to trying their other products… and the white marks are nothing a damp wash cloth can’t handle.

So to wrap this up, Bubble and Bee and LaVanila were the most effective but Bubble&Bee is the winner overall for those of us who are sweatier and stinkier. If you’ve got a favorite, let me know and I’ll give it a try. If you’re one of those lucky folks who just isn’t sweaty or smelly… I have pit envy. Stinky vegans, BEGONE! Pleasantly scented vegans, go forth and dispel stereotypes!!!

This is Christie, signing off.

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A Salute to Saluyot

I’m extra excited about my Dad’s garden this summer! I have always felt like his garden was really unique because of the weird veggies he grows. I distinctly remember a science project where we had to bring different leaves from around our neighborhood to school. I’m the kid who brought eggplant and bitter melon leaves.

Saluyot is one of the plants that my Dad basically farms every summer.

Saluyot should be cooked; I’ve never eaten it raw or heard of it being prepared raw. It’s slimy when cooked, similar to okra, and will slime-ify the liquid that it’s cooked in. Any online information on the nutritional benefits of saluyot are kind of sketchy, but I can tell you that this plant is good for you along with being filling.

One of the many ways that we prepare saluyot is by cooking it in coconut milk with bamboo shoots.

We usually add shrimp to this, but my Mom set aside a vegan version for me. The bamboo shoots were super fresh so this tasted great — no salt or other embellishment needed. Another dish we recently had with saluyot involved squash, long beans, and eggplant (the first eggplant from our garden this season).

My Mom was the mastermind behind these dishes, so I’m sorry that I don’t have more pics or a real recipe to share. It’s only just begun, though, so you can expect more fresh veggie dishes using items picked from my parents’ backyard!

Are you growing veggies this summer? –Melissa

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